Dining with Dickens: Being a Ramble Through Dickensian FoodsElvendon Press, 1984 - 200 Seiten |
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½ pint ½ tspn anchovy Angostura Bitters bacon baking bay leaf beef black pepper Bleak House boil bouquet garni bowl bread breadcrumbs breakfast brown cayenne celeriac Charles Dickens cheese chicken chopped onion chopped parsley Christmas cloves coffee cold cook Cratchit cream crumpets curry David Copperfield dinner dish drink dspn finely chopped fish flavour flour fowls friends garlic gently grated grill heat hot oven ingredients knife lamb lemon juice Little Dorrit Martin Chuzzlewit mashed meal meat melted butter mins mushrooms mustard mutton oysters oz butter parsley pastry peel pepper and salt peri-peri Pickwick Papers potatoes pudding purée recipes redcurrant rice roast saucepan Season Serve shallot shell simmer slices smell soup sprinkle stir sugar supper taste tblspn thyme tomato tomato purée tspn salt vegetables vinegar watercresses Weller white wine Worcester sauce دو