 | Maria Eliza Ketelby Rundell - 1808 - 460 strani
...will not lessen much ; therefore when you wish it to boil away, take off the cover of the soup- pot. Vegetables should not be dressed with the meat, except...boiling, the size of the joint must direct ; as also the strengtk of the fire, the nearness of the meat to it, and in boiling, the regular though slow progress... | |
 | William Kitchiner - 1823 - 738 strani
...according to the temperature of the weather, — and in proportion as the piece is thick or thin, — the strength of the Fire, — the nearness of the Meat to it, — and the frequency with which you baste it ; the more it is basted, the less time it will take, as it keeps... | |
 | William Kitchiner - 1827 - 524 strani
...or less, according to the temperature of the weather, in proportion as the piece is thick or thin, the strength of the Fire, the nearness of the Meat to it, and the frequency with which you baste it : the more it is basted, the less time it will take, as it keeps... | |
 | William Kitchiner - 1836 - 432 strani
...or less, according to the temperature of the weather, in proportion as the piece is thick or thin, the strength of the Fire, the nearness of the Meat to it, and the frequency with which you baste it ; the more it is basted the less time it will take, as it keeps... | |
 | Mrs. N. K. M. Lee - 1840 - 400 strani
...or less, according to the temperature of the weather, in proportion as the piece is thick or thin, the strength of the fire, the nearness of the meat to it, and the frequency with which you baste it; the more it is basted the less time it will take, as it keeps... | |
 | Maria Eliza Rundell - 1859 - 324 strani
...cleaner they will be. The boiler, &c., should be kept delicately clean. Put the meat into cold water, but flour it well first. Meat boiled quick will be hard...direct; as also the strength of the fire, the nearness ot the meat to it, and in boiling, the regular though slow progress it makes ; for if the cook, when... | |
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... dressing from currents of air, and the meat is not frosted, you cannot do better than follow the old general rule of allowing rather more than a quarter of an hour to the pound ; a little more or less, according to the temperature of the weather,... 