Cookery, Rational, Practical, And Economical; Treated In Connexion With The Chemistry Of Food

Paperback | February 9, 2012

byHartelaw Reid

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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.1853 Excerpt: ... The reason of this must be obvious; for if a leg of mutton, for instance, were to be exposed to the heat required to broil or fry a beef steak, and for the same time, it would merely be cooked on the outside to the depth of half the thickness of a beef steak; and if it were broiled till the part next the bone was cooked (which would take nearly as long as when properly roasted), by far the greater portion of it would be burnt almost to a cinder. And if, on the other hand, a beef steak were to be roasted precisely as a leg of mutton is, it would soon become as hard and dry as a tile,--not from being overheated, but from its moisture being all evaporated. By proper attention to rule 1st in making soups and meat sauces, or preparing stock for either, these will always contain the maximum of flavour and strength derivable from the quantity of meat employed in their preparation, which is the only result consistent with strict economy. Rules 2d and 3d, but more especially the former, will, if strictly followed, always ensure tender and juicy meat, in whatever way it be cooked. As nothing should be thrown aside which can in any way be made useful, the economical housewife will save both the exhausted meat from which soup has been made, and the liquor in which boiled meat has been cooked, for both of which a use may be found, as will afterwards be shown in its proper place. CHAPTER V. ROASTING. GENERAL DIRECTIONS. Although practice and attention alone will make a proficient in roasting, still it is necessary that the following hints be attended to. An hour previous to putting the meat to the fire, have the grate well cleared of ashes, and a fire made up suited to the size of the joint, so that when required it will be clear and glowing. Let all the cooking utensils...

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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.1853 Excerpt: ... The reason of this must be obvious; for if a leg of mutton, for instance, were to be exposed to the heat required to broil or fr...

Format:PaperbackDimensions:58 pages, 9.69 × 7.44 × 0.12 inPublished:February 9, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217914160

ISBN - 13:9780217914161

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