A Plain Cookery book for the Working Classes
A Plain Cookery book for the Working Classes
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In our eReader you can find the full English version of the book. Read A Plain Cookery book for the Working Classes Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book A Plain Cookery book for the Working Classes
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MUTTON CHOPS, OR STEAKS.
Mutton chops, properly speaking, are an expensive affair; but what Irecommend you to buy is, the chump end of the loin of mutton, which isalways to be had much cheaper. This weighs about one pound, at 6_d. _, and would cut into about three, or perhaps four steaks or chops; letthese be broiled in the same manner as recommended for beefsteaks.
No. 80. KIDNEY PUDDING.
Prepare an ox kidney as shown in No. 67, and use this to fill a goodsized pudding basin, which you shall h...ave previously lined with adripping or suet crust; cover the meat in by placing a rolled-out pieceof the paste on the top, fasten it by pressing the two edges of thepaste together, tie the pudding up in a cloth, and take care to placethe bottom of the pudding-basin downward in the pot in which it is to beboiled. It will take about two hours to boil a good sized pudding ofthis kind; when you take it out of the pot, be very careful not to runthe fork through the crust, and pay great attention how you handle thepudding while removing the cloth, so as not to spill or waste the gravyit contains, as that would go very far towards spoiling the pudding youhave had all the trouble to prepare.
What to read after A Plain Cookery book for the Working Classes?
You can find similar books in the "Read Also" column, or choose other free books by Francatelli Charles Elmé to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
MUTTON CHOPS, OR STEAKS.
Mutton chops, properly speaking, are an expensive affair; but what Irecommend you to buy is, the chump end of the loin of mutton, which isalways to be had much cheaper. This weighs about one pound, at 6_d. _, and would cut into about three, or perhaps four steaks or chops; letthese be broiled in the same manner as recommended for beefsteaks.
No. 80. KIDNEY PUDDING.
Prepare an ox kidney as shown in No. 67, and use this to fill a goodsized pudding basin, which you shall h...ave previously lined with adripping or suet crust; cover the meat in by placing a rolled-out pieceof the paste on the top, fasten it by pressing the two edges of thepaste together, tie the pudding up in a cloth, and take care to placethe bottom of the pudding-basin downward in the pot in which it is to beboiled. It will take about two hours to boil a good sized pudding ofthis kind; when you take it out of the pot, be very careful not to runthe fork through the crust, and pay great attention how you handle thepudding while removing the cloth, so as not to spill or waste the gravyit contains, as that would go very far towards spoiling the pudding youhave had all the trouble to prepare.
What to read after A Plain Cookery book for the Working Classes?
You can find similar books in the "Read Also" column, or choose other free books by Francatelli Charles Elmé to read onlineMoreLess
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