 I recommend in this work that eels should be burnt alive. As my knowledge in cookery is entirely devoted to the gratification of taste and the preservation of health, I consider it my duty to attend to what is essential to both.  The French cook - Pagina 240de Louis Eustache Ude - 1829 - 485 paginiVizualizare completă - Despre această carte
 | 1823 - 494 pagini
...knowledge in cookery is entirely devoted to the gratification of their taste, and preservation of their health, I consider it my duty to attend to what is essential to both. The blue skin and the oil which remain when they are skinned, are highly indigestible. If any lady or gentleman should... | |
 | Thomas Byerley - 1823 - 528 pagini
...knowledge in cookery is entirely devoted to the gratification of their taste, and preservation of their health, I consider it my duty to attend to what is essential to both. The blue skin and the oil which remain when they are skinned, are highly indigestible. If any lady or gentleman should... | |
 | 1827 - 640 pagini
...the laws is entirely devoted to die gratification of their taste, and the preservation of their game, I consider it my duty to attend to what is essential to both. The complaints and curses they utter when they are shot, are highly indefensible. If any gentleman or lady... | |
 | William Gifford, Sir John Taylor Coleridge, John Gibson Lockhart, Whitwell Elwin, William Macpherson, William Smith, Sir John Murray IV, Rowland Edmund Prothero (Baron Ernle) - 1835 - 608 pagini
...knowledge in cookery is entirely devoted to the gratification of taste and the preservation of health, 1 consider it my duty to attend to what is essential...all, left to their choice whether to burn or skin.' — Ude, p. 242. The argumenlum ad gulam is here very happily applied, but M. Ude might have taken... | |
 | Robert Walsh, Eliakim Littell, John Jay Smith - 1835 - 1138 pagini
...be burnt alive. As my knowledge in cookery is entirely devoted to the gratification of taste and the preservation of health, I consider it my duty to attend...burnt eels are much healthier ; but it is, after all, led to their choice whether to burn or skin." — Ude, p. 242. The arpitmentum ad giilam is here very... | |
 | 1835 - 610 pagini
...be burnt alive. As my knowledge in cookery is entirely devoted to the gratification of taste and the preservation of health, I consider it my duty to attend...all, left to their choice whether to burn or skin.' — Ude, p. 242. The argumentum ad gulam is here very happily applied, but M. Ude might have taken... | |
 | 1852 - 324 pagini
...be burnt alive. As my knowledge in cookery is entirely devoted to the gratification of taste and the preservation of health, I consider it my duty to attend...all, left to their choice whether to burn or skin." — Ude, p. 242. The argumentum ad gulam is here very happily applied, but M. Ude might have taken... | |
 | Abraham Hayward - 1852 - 152 pagini
...be burnt alive. As my knowledge in cookery is entirely devoted to the gratification of taste and the preservation of health, I consider it my duty to attend...all, left to their choice whether to burn or skin." The argumentum ad gulam is here very happily applied ; but M. Ude might have taken higher ground, and... | |
 | Robert Blakey - 1856 - 378 pagini
...knowledge in cookery is entirely devoted to the gratification of their taste, and preservation of their health, I consider it my duty to attend to what is essential to both. The blue skin and the oil which remain when they are skinned are highly indigestible. If any lady or gentleman should... | |
 | Robert Blakey - 1856 - 366 pagini
...knowledge in cookery is entirely devoted to the gratification of their taste, and preservation of their health, I consider it my duty to attend to what is essential to both. The blue skin and the oil which remain when they are skinned are highly indigestible. If any lady or gentleman should... | |
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