10 LIBRI IN POLACCO ASSOCIATI CON «SCOTCH COLLOPS»
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scotch collops nella seguente selezione bibliografica. Libri associati con
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1
The practice of cookery and pastry - Strona 39
Scotch. Collops. Have some pieces of tender beef, about three inches square ; take a little beef drippings, brown it, shake in flour until it becomes a light brown. Put in the collops, brown them upon both sides ; put on the cover closed, and draw ...
2
The Art of Cookery, Made Plain and Easy ... By a Lady. A New ...
ScoTcH, how to drefs Scotch collops, i 5. To dress white Scotch collops, ib. Scotch collops a la Francois, 41. Scotch collops larded, ibid. To do them white, ib. Scotch chickens, 58. Scotch barley broth, 97. To make a Scotch rabbit, 146.
3
The Art of Cookery Made Plain and Easy - Strona 58
Some like Scotch collops made thus: put the collops into the ragoo, and stew them for five minutes. To dress White Scotch Collops Cut the veal the same as for Scotch collops j throw them into a stew-pan ; put some boiling water over them, and ...
4
The Complete Economical Cook, and Frugal Housewife ... The Fifth ...
Some like the Scotch collops made thus: put the collops into the ragoo, and stew them for five minutes. WHITE SCOTCH COLLOPS. Cut the veal the same as for Scotch collops; throw them in a stewpan; put boiling water over them, and stir ...
5
The Universal Cook: And City and Country Housekeeper - Strona 42
Garnish with barberries and pickled kidney-beans, and send them up to table. Scotch Collops broum. FOR. brown collops cut them in the same manner as yoxr did for white collops; but brown your butter before you lay in your collops. Fry them ...
Francis Collingwood, John Woollams, 1806
6
The Housewife's Directory: Being the Most Complete System of ...
To DRESS SCOTCH COLLOPS. Cut a piece of fillet of veal in pieces, as big as a crown-piece, but very thin, and shake a little flour over them: then melt a little butter in a frying-pan and put in the collops, which fry quick till they are brown ; then ...
7
The Art of Cookery, Made Plain and Easy ... By a Lady (Mrs. Glasse.) ...
To chose scate, 327. , _$COLLOPS, how to stew, '90. SCOTCH, how to dress Scotch collops, 20.- 'Do dress vlhite Scotch collops, 2', Seatch collops a la Franqois, 55. Scotch collops larded, 56. To do them white, ib. Scotch chickens, 78. Scotch ...
8
The Universal Cook, and City and Country Housekeeper ... The Fourth ...
Keep shaking your pan over the fire till your gravy looks-of a fine thickness, and then put in your collops, and shake them. ... Scotch Collops For, brown collops cut them in “the same manner as you did' for white collops; but brown your butter ...
Francis COLLINGWOOD (Cook, and WOOLLAMS (John)), John Woollams, 1806
9
The Female's Friend, and General Domestic Adviser: Including a ...
SCOTCH COLLOPS (to dress Brown). Cut the collops the same way as the white ones, but brown the butter before the collops are laid in ; fry them over a quick fire; shake and turn them, and keep them in a fine froth ; when they are a light ...
10
The English Art of Cookery: According to the Present Practice; Being ...
You may cut and fry the collops, put in a pint of brown cullis, a few pickled mushrooms, some truffles and morels, ... CUT them the same as for scotch collops, put them into a stew-pan, and pour some boiling water over them, stir them about, ...
3 NOTIZIE DOVE SI INCLUDE IL TERMINE «SCOTCH COLLOPS»
Vedi di che si parla nei media nazionali e internazionali e come viene utilizzato il termine ino
scotch collops nel contesto delle seguenti notizie.
Liz Smith: Princess Marilyn of Monaco? It almost happened!
Nevertheless I wrote a book called "Dishing," and in it I included the recipes for scones and "Scotch Collops" and "Malva pudding." You can read about Malva ... «Boston Herald, ott 14»
Potted histories: Scotch eggs
Ah, responds Partridge: "It's those Scotch eggs we had at the petrol station last ... and “Scotch collops” (a meat dish which included anchovies in the sauce). «Telegraph.co.uk, set 13»
TV Review: The Supersizers Go… Restoration, BBC Two …
They ate: Marrow pudding, scotch collops, roast shine of beef, white pot (bread and butter pudding but with bone marrow instead of butter), caudle (a gloopy ... «TV Scoop, mag 08»
