| 单词 | breast of veal |
| 例句 | Sprinkle a breast of veal with salt and ginger. The Myrtle Reed Cook Book 2011-10-12T02:00:46.677Z Broiled.—Salt and pepper both sides of the breast of veal, grease it all over with melted butter, by means of a brush, and broil till overdone. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z Cut the breast of veal in pieces, and parboil it; parboil also a cabbage and a bit of streaked bacon, cut in slices, leaving the rind to it. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Cut off the neck end of a breast of veal, and stew it for gravy. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Ingredients—3 or 4 lb. of breast of veal.Some veal stuffing.Some good second stock.Carrot, turnip, onion.Sprig of parsley, thyme, marjoram.1 bay leaf. The Skilful Cook A Practical Manual of Modern Experience Rub a well-trimmed breast of veal with melted butter, season highly with salt and pepper, and brown quickly in a hot oven. The Myrtle Reed Cook Book 2011-10-12T02:00:46.677Z Obs.—Curry is made also with sweetbreads, breast of veal, veal cutlets, lamb, mutton or pork chops, lobster, turbot, soles, eels, oysters, &c.: prepared as above, or enveloped in No. 348. The Cook's Oracle; and Housekeeper's Manual Take a breast of veal, cut in pieces, or whole if you prefer it. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Bone a fine large breast of veal, and rub it over with the yolks of two eggs. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families If braised, prepare it according to the directions given for braised breast of veal, using a large kettle, if a braising pan is not obtainable. The Skilful Cook A Practical Manual of Modern Experience When hot, put in the breast of veal. The Myrtle Reed Cook Book 2011-10-12T02:00:46.677Z A breast of veal stewed till quite tender, and smothered with onion sauce, is an excellent dish; or in the gravy ordered in the note to No. 517. The Cook's Oracle; and Housekeeper's Manual Break a piece of breast of veal leaving all its bones. The Italian Cook Book The Art of Eating Well The skirt of the breast of veal is likewise to be taken off, and the inside of the breast wiped and scraped, and sprinkled with a little salt. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families In a breast of veal, separate the breast and brisket, and then cut them up, asking which part is preferred. A Treatise on Domestic Economy For the Use of Young Ladies at Home and at School Turnip soup; breast of veal stewed; apple charlotte. The Girl's Own Paper, Vol. VIII, No. 354, October 9, 1886 Common Veal Pie.—Cut a breast of veal into pieces; season with pepper and salt, and lay them in the dish. Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889 A breast of veal consists of two parts, the rib-bones and the gristly brisket. The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Cut four pounds of a breast of veal into small pieces, put the trimmings into a stewpan with two quarts of water, twelve peppercorns, and the same of allspice. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Fill the breast of veal with this stuffing, sew together, place in roasting pan with a small quantity of water, to which a tablespoonful of butter has been added. Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" The breast of veal is a favorite piece, and is sold high. The American Frugal Housewife A fillet or breast of veal, and a leg or rack of mutton, are excellent done in the same way. The Virginia Housewife A whole breast of veal weighs from nine to twelve pounds. The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Part of a breast of veal rolled in with the beef, looks and eats very well. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families The sweetbread is commonly served with a roast breast of veal, and a small portion of it must be given with every plate. Routledge's Manual of Etiquette This stew may be made of breast of veal omitting the chicken and brisket. The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. "Well, laddie," said Miss Christie, "and if I'm not mistaken, ye'll find when you get more used to carving, that a breast of veal always is full of bones." Fated to Be Free I must say that the breast of veal, which is the part we had for lunch today, is a somewhat insipid dish when cooked English fashion. The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes A boiled breast of veal, smothered with onion sauce, is also an excellent dish, if not old nor too fat. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families The second course was two ducks trussed up in the form of fiddles; sausages and puddings resembling flutes and hautboys, and a breast of veal in the shape of a harp. Gulliver's Travels The shoulder and breast of veal are best for roasting. The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. And after dinner Aunt promised us that we should never have breast of veal again. A Young Girl's Diary A breast of veal will require about three hours and a half to roast. Directions for Cookery, in its Various Branches Mix these well together, raise the skin of the breast of veal, put the stuffing under it, and skewer it down close. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Put back the breast of veal in this sauce and when hot again serve them together. The Belgian Cookbook Average cost.—Usually bought with breast of veal. The Book of Household Management Season a breast of veal with salt, pepper and ginger. 365 Foreign Dishes A breast of veal threw her into mortal agonies; if she saw a spider, she screamed; and at sight of a mouse she fainted away. The Adventures of Sir Launcelot Greaves A breast of veal baked in its own juice. The Physiology of Taste You must know I have the same kind of antipathy to these vermin, that some persons have to a cat or breast of veal. Travels through France and Italy The breast of veal consists of two parts,—the rib-bones and the gristly brisket. The Book of Household Management The carving of a breast of veal is not dissimilar to that of a fore-quarter of lamb, when the shoulder has been taken off. The Book of Household Management Note.—This soup can also be made with breast of veal, or calf's head. The Book of Household Management Mode.—After removing the gristles from a breast of veal, stew them for 4 hours, as in the preceding recipe, with stock, herbs, mace, cloves, carrots, onions, and lemon-peel. The Book of Household Management Mode.—The tendrons or gristles, which are found round the front of a breast of veal, are now very frequently served as an entrée, and when well dressed, make a nice and favourite dish. The Book of Household Management |
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