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Other Recipes from MEATSStewed Squabs
Filet Of Beef A La Rossini
Cold Roast Beef Stewed
Stewed Cold Mutton Or Beef
Lamb With Macaroni
Stewed Fresh Tongue
To Boil A Ham
Pickled Beef Tongue
Pan Roast Beef
An Easy Pot Roast
Pot Roast. Braised Beef
Brisket Of Beef (brustdeckel)
Roast Beef, No. 1
Roast Beef, No. 2
Roast Beef (russian Style)
Yorkshire Pudding(Meats) - (Joe Tilden's Recipes For Epicures)
This is to be served with roast beef, and it should be baked in the
pan of drippings in which the beef has cooked. Mix a cup of flour
with a cup of milk, salt and one egg beaten. Bake quickly and serve at
YORKSHIRE PUDDING.Mix into a smooth batter half a pound of flour, four eggs, if intended
to be rich, otherwise two, a pint of milk, and a little salt, it
should be about an inch thick; it can be made with or without milk by
using a greater proportion of eggs, but it is not so good.
Yorkshire Pudding.Boil a large chicken in 3 quarts of water; season with salt, sage and
pepper; add 1 onion chopped and cook until tender. Remove the chicken
and chop it fine; then add to the soup with the yolks of 3 well-beaten
eggs; let all get very hot. Sprinkle with chopped parsley and serve
YORKSHIRE PUDDINGFrom MRS. MATILDA B. CARSE, of Chicago, Lady Manager,
In roasting meats of all kinds, the method adopted should be the one
that in the most perfect manner preserves the juices inside the meat.
To roast beef in the best possible manner, place the clean-cut side
of the meat upon a _very_ hot pan. Press it close to the pan
until seared and browned. Reverse and sear and brown the other side.
Then put at once in the oven, the heat of which should be firm and
steady, but not too intense, and allow 20 minutes to the pound: if it
is to be rare, less half an hour deducted from the aggregate time on
account of searing. For example, a five-lb. roast of beef will require
one and one-quarter hours, a six-lb. roast one and one-half hours, and
so on. If the oven is in not too hot, the beef requires no basting.
When it is at the proper temperature and the cooking is going all
right, the meat will keep up a gentle sputtering in the pan. A roast
of beef should never be washed but carefully wiped off with a damp
cloth. When meal is done, take it from the oven, cut off the outside
slices, then salt and pepper well. The meat, if roasted in this way,
will be sweet, juicy and tender.
Yorkshire PuddingMRS. GEORGE CRESSMAN.
Two eggs, four tablespoonfuls of flour, a little salt and milk to make a
batter the thickness of cream. When the beef is roasted pour off the
boiling dripping into another pan, turn in the batter and bake to a good
Yorkshire PuddingTo one pound of flour add three pints of skim milk, two eggs, nutmeg and
salt; mix smoothly, and pour the pudding into the greased dish, and bake
it under the meat, as recommended above.
Yorkshire PuddingBeat the yolks of three eggs until light colored and thick; add one-half
teaspoonful salt and one pint of milk. Add the mixture slowly to
two-thirds cup flour, stir until smooth, then cut and fold in the white
of eggs which have been beaten until stiff and dry. Bake in hot,
well-greased gem pans forty-five minutes. Baste with drippings.
Yorkshire PuddingThe strong table groans
Beneath the smoking sirloin, stretch'd immense
From side to side; in which with desperate knife
They deep incisions make, and talk the while
Of England's glory, ne'er to be defaced
While hence they borrow vigor; or amain
Into the _pudding_ plunged at intervals,
If stomach keen can intervals allow,
Relating all the glories of the chase.
This pudding is especially an excellent accompaniment to a sirloin of
beef. Six tablespoonfuls of flour, three eggs, a teaspoonful of salt,
and a pint of milk, make a middling stiff batter; beat it up well; take
care it is not lumpy. Put a dish under the meat; let the drippings drop
into it, till it is quite hot and well greased; then pour in the batter.
When the upper surface is browned and set, turn it, that both sides may
be brown alike. A pudding an inch thick will take two hours. Serve it
under the roast beef, that the juice of the beef may enter it. It is
Rib Roast Of Beef With Yorkshire PuddingPlace a rib roast of beef on a rack in a dripping pan; dredge with flour
and sear over the outside in a hot oven, then add salt and pepper and
drippings and let cook at a low temperature until done, basting every
ten minutes. Remove to a platter and serve with Yorkshire pudding.
Yorkshire PuddingSift together one cup and a half of flour, and one-third a teaspoonful
of salt; gradually add one cup and one-half of milk, so as to form a
smooth batter; then add three eggs, which have been beaten until thick
and light; turn into a small, hot dripping pan, the inside of which has
been brushed over with roast beef drippings; when well risen in the pan,
baste with the hot roast beef drippings. Bake about twenty minutes. Cut
into squares and serve around the roast.
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