Download e-book for kindle: Каталог монет коллекции Яакова Рейхеля. Монеты Австрийской by Яков Яковлевич Рейхель

By Яков Яковлевич Рейхель

Яков Яковлевич Рейхель - известный российский медальер и нумизмат. Он составил великолепную, одну из лучших в Европе, коллекцию европейских монет, главным образом средневековых, а также собрание древних рукописей, автографов и манускриптов, славянских и русских, и медалей, словом—выполнил работу, которая потребовала 50-летнего труда при его любви к делу и знании предмета. Свою коллекцию монет и медалей, в которой насчитывается около 42000 номеров (по другим сведениям — до 47000) он завещал своим наследникам, которые и продали ее в 1857 г. минц-кабинету Имп. Эрмитажа, где она хранится и в настоящее время. Печатный каталог этой коллекции издан был под заглавием: "Die Reicheische Munzsammlung in St.-Petersburg" 1842—50 г.

Мне удалось найти только третий том каталога, описывающий монеты Австрии и других габсбургсих земель. Отмечу, что в интернете каталогов по австрийским монетам практически нет, в отличие от каталогов монет немецких княжеств.

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3. Add all the vegetables and thyme, cover the pan and sweat the vegetables gently for 15 minutes. 4. Add the stock and bring to the boil. 5. Turn down the heat and simmer the soup for 40 minutes. 6. Meanwhile, make the dumplings. Sift the flour and salt together and stir in the suet, seasoning and herbs. Mix in the water to make a soft but not too sticky dough. If the mixture is too sticky, simply sprinkle a little more flour over the dough and work it in lightly with your fingertips. Roll the dough into 12 small balls.

It can be put in an ovenproof casserole and left in the oven until ready for serving, perhaps with a green vegetable. Look for the leanest cut of meat. This can be difficult, as brisket is usually rolled and tied, but check the depth of the lean layers – the deeper the better. 5–2kg in weight About 600ml water Salt and pepper to taste 1 tablespoon flour or gravy powder 1 ⁄2 teaspoon mustard powder 4 carrots, scrubbed and chopped into large chunks 2 medium parsnips, peeled and sliced Half a medium swede, peeled and chopped into chunks 2 small turnips, peeled and chopped into chunks A couple of sprigs fresh thyme or 1 level teaspoon dried 1.

Raise the heat slightly and bring to the boil, stirring constantly. 5. Turn down the heat and simmer gently while adding the mushrooms and season to taste. 6. Simmer for 2–3 minutes and add the single cream. Serve immediately with some thin slices of raw mushroom on top. GOOD HOME COOKING 27 SOUPS, SNACKS AND LIGHT LUNCHES SOUPS SERVES 4 Leslie’s Potato Soup This was always my favourite soup as a child; it was my dad’s speciality. It is delicious on a cold day, but very filling. 200ml milk 1 bay leaf 100g butter 1 medium onion, chopped finely 450g potatoes, cubed 500ml vegetable or chicken stock (see pages 19 and 16) Salt and pepper Chopped chives or toasted breadcrumbs, for sprinkling 1.

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Каталог монет коллекции Яакова Рейхеля. Монеты Австрийской империи и подчиненных ей земель by Яков Яковлевич Рейхель

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