10 ENGLISH BOOKS RELATING TO «CALLIPASH»
Discover the use of
callipash in the following bibliographical selection. Books relating to
callipash and brief extracts from same to provide context of its use in English literature.
1
The London Art of Cookery, and Housekeeper's Complete ...
If there be any eggs, let them be boiled and cleaned; but, if there be none, get
twelve or fourteen yolks of hard eggs; then put the stew (which is the callipash)
into the shell with the eggs, and either make use of a salamander, or put it into
the ...
2
The London Art of Cookery, and Housekeeper's Complete ...
The back-shell,1which is called -the callipash, must be seasoned like the callipee
, and baked in adripping-pan, set upright, with four brickbats, or any thing of that
kind. Anhour and a half will bake it', which must be done before. the ltew be put ...
3
The Young Woman's Companion, Or, Frugal Housewife: ...
The back shell, which is called the callipash, must be seasoned like the callipee,
and baked in a dripping-pan, set upright, with four brickbats, or any thing of that
kind, An hour and a half will bake it, which must be done before the stew be put in
...
4
Modern Domestic Cookery, and Useful Receipt Book: Adapted ...
The fins,. when boiled very tender, must be taken out of the soup, and put into a
stew-pan, with some good veal gravy, not high coloured, a little Madeira wine,
seasoned and thickened as the callipash, and served in a dish by itself. The
lights ...
William Augustus Henderson, David Hughson,
1828
5
How to Cook, Carve and Eat: Or, Wholesome Food, and how to ...
The fins, when boiled very tender, must be taken out of the soup, and put into a
stew-pan, with some good veal gravy, not high coloured, a little Madeira wine,
seasoned and thickened as the callipash, and served in a dish by itself. The
lights ...
William Augustus Henderson,
1870
6
The New London Family Cook: Or, Town and Country ...
Take from the callipash, all the meat and entrails, except the green fat, which is
called the monsieur; this must be baked with the shell. Wash the whole clean in
salt and water, and cut it into neat square pieces. Put the bones, fins, and head, ...
7
The Practice of Cookery, Pastry, Pickling, Preserving, &c: ...
gravy, not high coloured, a little Madeirawine, seasoned and thickened as the
callipash, and served in a dish by itself. The lights, heart, and liver, may be done
the fame way, but. a little higher seasoned ; or the lights and heart may be stewed
...
8
Brains and Brawn... Trotters and Tripe
Cut off the fore fins; separate the callipash (upper shell) from the callipee (under
shell), beginning at the hind fins. Cut off the fat which will be found adhering to
the callipash and to the lean meat of the callipee. Then cut off the hind fins. Take
off ...
9
Table observances: including the arrangement of the table, ...
Take off the fat which is found adhering to the lean meat and also to the back (
callipash), and boil in warm water ; when tender cut into dice. Dip the fins in
scalding water, and with the assistance of your knife, the scales will easily peel
off; ...
10
Modern household cookery, by a lady [S.J. Hale].
Hang up the turtle by the hind fins, cut off the head, and allow it to drain. Cut off
the fore fins, and separate the callipash (upper shell) from the callipee (under
shell), beginning at the hind fins. Cut off the fat which adheres to the callipash,
and to ...