CORSICA BUKU YANG BERKAIT DENGAN «SUCKING-PIG»
Ketahui penggunaan
sucking-pig dalam pilihan bibliografi berikut. Buku yang berkait dengan
sucking-pig dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Corsica.
When the sucking-pig is stuffed, sew the paunch up with twine, spit the pig for
roasting, carefully fastening it on the spit at each end with small iron skewers,
which should be run through the shoulders and hips to secure it tightly, so that it
may ...
Charles Elme Francatelli, Elme Francatelli, 2008
2
The Modern Cook: A Practical Guide to the Culinary Art in ...
When the sucking-pig is stuffed, sew the paunch up with twine, spit the pig for
roasting, carefully fastening it on the spit at each end with small iron skewers,
which should be run through the shoulders and hips to secure it tightly, so that it
may ...
Charles Elmé Francatelli, 1846
People offer me cat and I thank them for the sucking-pig and when the cat starts
miaowing, I pretend not to hear. Because I know the deception was intended to
please me. But I am not quite so forgiving when I know the offer was made in bad
...
4
Mrs Beeton's Household Management
PORK CARVING 842 SUCKING-PIG A sucking-pig seems, at first sight, rather an
elaborate dish, or rather animal, to carve; but by carefully mastering the details of
the business, every difficulty will vanish; and if a partial failure be at first made, ...
Isabella Beeton, Mrs. Beeton (Isabella Mary), 2006
5
Whittemore's Science and Practice of
Pig Production
This requires frequent provision of a highly palatable diet offered to the sucking
pig in appealing form. Unless the highest levels of management skills are
employed, the consequences can be lost growth, poor feed conversion efficiency
and ...
Colin T. Whittemore, Ilias Kyriazakis, 2008
6
The Cook's Dictionary and House-keeper's Directory: A New ...
A sucking pig is in prime order [or the spit when it is about three weeks old. It
loses part of its goodness every hour alter it is killed; if n«t quite fresh, no art cm
make the crackling crisp. To be eaten in peifeeticn, it should be dressed the same
day ...
7
A Guide to Modern Cookery
I397—SUCKING PIG Stuffed or not stuffed, sucking pigs are always roasted
whole, and the essential point of the procedure is that they should be just done
when their skin is crisp and golden. While cooking, they should be frequently
basted ...
8
Mrs Beeton's Book of Household Management: Abridged edition
more stanch even than the dog itself, though surprising, is far less wonderful than
that evidence of education where so generally obtuse an animal may be taught
not only to spell, but couple figures and give dates correctly.* Roast Sucking-Pig
...
Isabella Beeton, Nicola Humble, 2000
9
The Cook's Dictionary ... New Edition, Carefully Revised, ...
A sucking pig is in prime order for the spit when it is about three weeks old. It
loses part of its goodness every hour after it is killed ; if not quite fresh, no art can
make the crackling crisp. To be eaten in perfection, it should be dressed the
same ...
10
Notes from the House of the Dead
Blindly devoted to the ritual, he even regarded his Christmas sucking—pig, which
he had stuffed with kasha and roasted (with his own hands, because roasting
was another of the things he knew how to do), with a kind of anticipatory respect,
...
