 | Mrs. Dalgairns - 1830 - 612 Seiten
...the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it do not burn ; add it to the strained juice, and serve it warm in glasses. Turkish Sherbet. WASH a small fore-quarter of veal, put it on the fire with nine pints of water ; skim... | |
 | Mrs. N. K. M. Lee - 1832 - 352 Seiten
...juice through a sieve; then boil the remainder of the bottle of claret, taking .BIS BLA care that it do not burn ; add it to the strained juice, and serve it warm in glasses. BLANC. A mixture of butter, sail. water, and a slice of lemon ; ;iU> as follows: . —Cut a pound of... | |
 | Mrs. N. K. M. Lee - 1840 - 400 Seiten
...through a sieve ; then boil the remainder of the bottle of claret, taking BI 3 BLA care that it do not burn; add it to the strained juice, and serve it warm in glasses. BLANC. A mixture of butter, salt, water, and a slice of lemon ; also as follows : — Cut a pound of... | |
 | Gibbons Merle - 1842 - 570 Seiten
...the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it do not burn ; add it to the strained juice, and serve...Port wine will answer the purpose as well as claret. BITTERS. The habit of taking bitters for the provocation of appetite is, on the whole, a bad one, unless... | |
 | Sarah Josepha Buell Hale - 1852 - 504 Seiten
...the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it do not burn ; add it to the strained juice, and serve it warm in glasses. will be light ; then pour the boiling liquid on them, and continue to pour the liquid from one pitcher... | |
 | Sarah Josepha Buell Hale - 1857 - 524 Seiten
...the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it do not burn ; add it to the strained juice, and serve it warm in glasses. will oe light; then pour the boiling liquid on them, ard continue to pour the liquid from one pitcher... | |
 | Robert Kemp Philp - 1872 - 370 Seiten
...with a spoon, and run the juice through a sieve ; then boil the remainder of the bottle of port or claret, taking care that it does not burn ; add it to the strained juice, and serve hot in a bowl, or in glasses. Mulled Wine — Boil in a delicately clean pipkin, a full gill of water,... | |
 | May Byron, May Clarissa Gillington Byron - 1926 - 490 Seiten
...of a pale brown colour, lay them in a tureen, and put over them half a pound of pounded loaf sugar, and three glasses of claret ; place the cover on the...Port wine will answer the purpose as well as claret. 997. BISHOP (Surrey) Stick twelve cloves into a lemon (not right through the rind) and put it in the... | |
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... next day. When required for use, put the tureen into a pan of boiling water, press the oranges with a spoon, and run the juice through a sieve ; then boil the remainder of the bottle of claret, taking care that it does not burn; add it to the strained... 