«LUTING PASTE»に関連する英語の本
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1
The Cookbook Library: Four Centuries of the Cooks, Writers, ...
With the point of a small knife, slash 3⁄4-inch (2-cm) incisions in the beef and
insert the seasoned fat. Cover the beef and refrigerate it overnight. To make the
luting paste: Put the flour in a small bowl and make a well in the center. Add the
water ...
Anne Willan, Mark Cherniavsky, 2012
2
The Country Cooking of France
Test if the paté is done by inserting a skewer through the hole in the lid (if
necessary, break the luting paste and lift the lid to test). The skewer should be hot
to the touch when withdrawn after 30 seconds, or a thermometer should register ...
3
The Repertory of Arts, Manufactures, and Agriculture: ...
... himselfin these terms: “ It is on the art of properly luting an apparatus that the
whole success of an operation depends.” Among the substances most commonly
used for this purpose are, the greasy luting, paste of almonds, or linseed, ...
Among the substances most used for this purpose, are reckoned the fat luting
paste of almonds or of linseed, the oil of which is extracted, and mixed with strong
glue, and that of the white of eggs, and new cheese united to lime. These
different ...
5
The Repertory of Patent Inventions: And Other Discoveries ...
Among the substances most commonly used for this purpose are, the greasy
luting, paste of almonds, or linseed, from which the oil has been expressed,
which is* mixed with glue ; that made of white of eggs and of soft cheese mixed
with lime.
6
The Philosophical Magazine: Comprehending the Various ...
Among the substances most used for this purpose, are reckoned the fat luting
paste of almonds or of linseed, the oil of which is extracted, and mixed with strong
glue, and that of the white of eggs, and new cheese united to lime. These
different ...
7
The Repertory of arts and manufactures [afterw.] arts, ...
Among the substances most commonly used for this, purpose are, the greasy
luting, paste of almonds, or linseed, from which the oil has been expressed,
which is'. mixed with glue ; that made of white of eggs and of soft cheese mixed
with lime ...
Repertory of arts, manufactures and agriculture, 1803
8
Repertory of Arts Manufactures and Agriculture: Consisting ...
... terms: “ It is on the art of properly luting an apparatus that the wholesuccess of
an operation depends.” Among the substances most commonly used for this
purpose are, the greasy luting, paste of almonds, or linseed, from which the oil
has ...
9
Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways
Then spread luting paste* on heavy paper and cover the haunch with it. Tie it all
up with fine packthread and set the meat some distance from a bright fire. Baste it
often with the drippings. Ten minutes before it is to be served, remove the paper ...
William Woys Weaver, 2002
10
A Restaurateur Remembers
She then made a thick luting paste from water and flour, to seal the lid onto the
casserole, which then overnighted in the bottom oven of the large, cream,
anthracite-driven Aga that stood in the farmstead kitchen. The following morning,
usually ...
