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408

(1899) [MARC] - Tema: Cooking
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408.

REGISTER.

SVENSKA. SID.

Soppa, Krockford......337.

„ kräft...........340.

sköldpadd......339.

„ klar..340.
" kål.............336.

;; kött............334.

med rifvet ro-

stadtbröd.....338.

ostron..........341.

tt ,, amerikansk342.

,, oxsvans.........336.

potatis..........335.

„ på fårkött......338.

„ grodlår......338.

hönspuree......343.

,, kalfsvans^.......337.

„ kalkonkrås.....339.

„ spinat.........335.

„ vildt............343.

,. rabarber........340.

saft............348.

sviskon.........347-

Surkål.................349.

Välling, helglyn........346.

,........346.

,, mannagryn––347.

mjölk.........346.

„ „ med
majsmjöl.....346.

w „ med pota-

tismjöl... 346.
„ „ med ris-

gryn—346.

stänk..........346.

Aggöl..................344.

Ölost...................344.

Såser...................353.

Allmänna föreskrif ter. 353.
Atredning med smör.. .353.
>» >> >> o.

mjöl.................353.

Af redning med smör o.

grädde...............354.

Af redning med ägg.. 354.

„ hvit.........353.

„ mjöl till.....353.

Fisksåser.............354.

Soja af brunt socker___354.

,, „fisk ............354.

ENGLISH. PAGE.

Soup, Kr ockf ord........887.

,, crab...............340.

,, turtle..............339.

„ .............340.

,, cabbage...........336.

„ beef................334.

,, withbread crumbs 338.

„ oysters............341.

>> >> • • • •.........342.

,, oxtail..............336.

,, potato.............335.

,, mutton............ö38.

„ frog...............338.

,, dricken puree......343.

„ calfs tail..........337.

,, scrap..............339.

„ spinach............335.

„ game..............343.

,, rhubarb............340.

„ fruit juice.........348.

,, prune..............347.

Sourkraut..............349.

Soup,barley............346.

„ ............346.

„ manna or farina.. .347.

„ milk...............346.

,, „ with cornmeal 346.

„ „ „ potatoflour 346.

„ „ ,,rice.......346.

„ ,, common......346.

Egg ale................344.

Ale soup...............344.

Sauces &. gravfes—353.

General hints ..........353.

Seasoning with butter. .353.
Thickening ,, ,,

and flour.............353.

Thickening with butter

& cream... 354.
„ with eggs.. .354.

„ white.......353.

Flour for thickening.. .353.

Fish gra vi es..........353.

Soy of brown sugar––354.

„ fish...............364.

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