Everlasting Syllabub and the Art of Carving (Penguin Great by Hannah Glasse, Agnes Jekyll

By Hannah Glasse, Agnes Jekyll

Writing for family servants in a conversational, available means, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, in its place favouring basic dishes which are nonetheless cooked this day - a choice that has earned her the attractiveness of 'the first family Goddess'.

With recipes for rice pudding, red meat rump, barbecued beef, trifle or even the 1st recipe in Britain for 'Curry the Indian way', in addition to counsel for selecting your components and treatments for the chew of a mad puppy, this is often a sublime and cost-efficient choice of recipes and home tasks how you can retailer any homemaker 'a good deal of trouble'.

This variation is a part of the good meals sequence designed via Coralie Bickford-Smith.

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Everlasting Syllabub and the Art of Carving (Penguin Great Food, Book 9)

Writing for household servants in a conversational, available means, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, in its place favouring uncomplicated dishes which are nonetheless cooked this day - a choice that has earned her the acceptance of 'the first family Goddess'.

Additional info for Everlasting Syllabub and the Art of Carving (Penguin Great Food, Book 9)

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1 sugar cube or 1 teaspoon sugar 3 dashes Angostura bitters 1 strip lemon zest 1 orange slice 1 maraschino cherry 21⁄2 ounces bourbon or blended whiskey 2 to 3 ounces chilled club soda (optional) Orange slice Maraschino cherry 36 In the bottom of a chilled oldfashioned glass, saturate the sugar cube with the bitters. Add lemon zest, orange slice, and cherry. Muddle together the sugar, bitters, and fruit. Fill the glass with ice, add the whiskey, and stir well. Top with club soda, if desired. Garnish with the orange slice and cherry.

11⁄2 ounces bourbon or rye 3⁄4 ounce fresh lime juice Dash of grenadine 1 teaspoon sugar Lemon and orange peel twists 45 Belmont Breeze SURE TO BECOME A CLASSIC, the Belmont Breeze is the new official drink of the Belmont Stakes. It was created by Dale DeGroff, master mixologist from New York City. 11⁄2 ounces blended American whiskey 3⁄4 ounce Harvey’s Bristol Cream Sherry 11⁄2 ounces cranberry juice 11⁄2 ounces fresh orange juice 1⁄2 ounce fresh lemon juice 1⁄2 ounce simple syrup (page 27) or 1 teaspoon superfine sugar 1 ounce chilled club soda 1 ounce 7-Up Lemon slice Mint sprig Whole strawberry 46 Shake all the liquid ingredients except the club soda and 7-Up vigorously with ice.

Ward Eight THIS CLASSIC FROM BOSTON is named after an election district, but that’s not the exciting part—what you should really be jazzed about is that this elaboration on the Whiskey Sour gets more votes for tastiness. Shake the liquid ingredients vigorously with ice. Strain into an ice-filled old-fashioned glass or a chilled cocktail glass. Garnish with the lemon, orange, and cherry. 2 ounces bourbon or rye Dash of grenadine 1 ounce fresh lemon juice 1 ounce fresh orange juice Lemon and orange slices Maraschino cherry 53 Irish Shillelagh THIS POTENT, FRUITY DRINK is named for the Irish policemen’s nightstick, for obvious reason—a few of these and you’ll start seeing stars.

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