 I am endeavouring to find a reason for the effect of crimping and cold in preserving the curd of fish. Have you ever thought on this subject ? " HAL — Yes : I conclude that the fat of salmon between the flakes, is mixed with much albumen and gelatine,...  The Angler in Wales: Or, Days and Nights of Sportsmen - Էջ 329Thomas Medwin - 1834 - 348 էջԱմբողջությամբ դիտվող - Այս գրքի մասին
 | 1828 - 964 էջ
...place, and in a few minutes more win be spent. I have the net There he is, a sea-trout of nearly 31bs. This will be a good addition to our dinner: I will...Yes : I conclude that the fat of salmon between the fiakes, is mixed with much albumen and gelatine, and is extremely liable to decompose, and by keeping... | |
 | 1828 - 1538 էջ
...place, and in a few minutes more will be spent. I have the net. There he is, a sea-trout of nearly 31bs. This will be a good addition to our dinner: I will...conclude that the fat of salmon between the flakes, is mixed with much albumen and gelatine, and is extremely liable to decompose, and by keeping it cool... | |
 | Sir Humphry Davy - 1828 - 300 էջ
...This will be a good addition to our dinner: I will crimp him, that you may compare boiled sea trout with broiled, and with salmon. Now, if you please...endeavouring to find a reason for the effect of crimping H and cold in preserving the curd of fish. Have you ever thought on this subject? HAL. — Yes: I conclude... | |
 | 1828 - 592 էջ
...returns not." ' The rationale of this mode of cookery is thus explained by Halieus. Poiet. — ' 1 am endeavouring to find a reason for the effect of...conclude that the fat of salmon between the flakes, is mixed with much albumen and gelatine, and is extremely liable to decompose, and by keeping it cool... | |
 | Sir Humphry Davy - 1832 - 338 էջ
...This will be a good addition to our dinner: I will crimp him, that you may compare boiled sea trout with broiled, and with salmon. Now, if you please,...cool this fish at the spring, and then go to our inn. POIET.—If you like. I am endeavouring to find a reason for the effect of crimping and cold in preserving... | |
 | Walter Scott - 1848 - 418 էջ
...and returns not." The rationale of this mode of cookery is thus explained by Halieus. " Polet. — I am endeavouring to find a reason for the effect...conclude that the fat of salmon between the flakes, is mixed with much albumen and gelatine, and is extremely liable to decompose, and by keeping it cool... | |
 | Walter Scott - 1835 - 584 էջ
...and returns not." The rationale of this mode of cookery is thus explained by Halieus. " Poiet. — I am endeavouring to find a reason for the effect...conclude that the fat of salmon between the flakes, is mixed with much albumen and gelatine, and is extremely liable to decompose, and by keeping it cool... | |
 | Walter Scott - 1835 - 396 էջ
...mode of cookery is thus explained by Halieus. " Poiet. — I am endeavouring to find a reason for trie effect of crimping and cold in preserving the curd of fish. Have you ever thought on this subject ? " Sal — Yes : I conclude that the fat of salmon between the flakes, is mixed with much albumen... | |
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