Cookery and domestic economy for young housewives [signed H.S.C.]. by H S. C

Cookery and domestic economy for young housewives [signed H.S.C.].

byH S. C

Paperback | February 3, 2012

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1862. Excerpt: ... PLANS OF CUTTING UP MEAT. 11 No. 1, extending across and marked as a circle, is the shoulder; 2, is the scrag end of the neck; 3, breast; 4, loin; 5, leg; 6, best end of neck The slanting line betwixt 4 and 5, is the division of the fore and hind quarter. The dotted line across the shoulder, shews where the neck is separated from the breast after the shoulder is off. Two loins united, form a saddle of mutton. Figure 4 represents a side of mutton marked for cutting on the Scotch plan. No. 1 is the gigot, 2 the loin, and both together form the hind quarter; 3 is the back ribs, and 4 the breast, both forming the fore quarter. Lamb is cut up in the same manner, when not sold in quarters. Veal is usually cut up both in England and Scotland in a manner somewhat uniting the plans for cutting beef and mutton. A fillet, which is believed to be the most elegant joint, is cut from the upper part of the hind leg, being partly of the buttock and flank. The piece at the extremity of the loin is called the chump. 12 KILLING FOWLS--THE LARDER. KILLING FOWLS, &C. Fowls, rabbits, and some other animals, being sometimes purchased alive, and the beauty of their appearance, when they are dressed, depending in some measure on their being killed in a proper manner, it is necessary that a cook should learn how to kill them most expeditiously and neatly. A turkey is killed by passing a small pen-knife into the mouth, and cutting it below the tongue, then passing the knife up through the head into the brain. After this, hang it up by the feet to let it bleed freely. All smaller fowls are killed by pulling and dislocating the neck at the head. In killing geese and ducks, commence by tying a string round the beak; then fix the wings by turning the pinions on the back to prevent flut...

Details & Specs

Title:Cookery and domestic economy for young housewives [signed H.S.C.].Format:PaperbackDimensions:44 pages, 9.69 × 7.44 × 0.09 inPublished:February 3, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217701361

ISBN - 13:9780217701365

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