Catherine Owen's New Cook book
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In our eReader you can find the full English version of the book. Read Catherine Owen's New Cook book 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 Catherine Owen's New Cook book
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To quickly assess the difficulty of the text, read a short excerpt:
Skewer the veal ; bind it firmly into a round shape, and flour it ; cover it with very thin slices of fat pork ; set it on a wire stand in a dripping-pan and put it in a moderate oven. Veal requires very thorough cooking and will take half an hour to the pound. Therefore great care must be taken that it does not burn before it comes out of the oven ; it should be often basted, and be a bright, dark brown all over. If pork is objected to, spread butter over it before putting it in the oven.
Just... before it is taken out make half a pint of butter sauce (see recipe). Then place the meat on a platter \ take away all the bits of pork, set the dripping-pan on the stove and pour the sauce into it, send it round with your spoon into every part till all the glaze or hardened gravy is dissolved and the whole a nice brown.
Remove the strings and skewers from the meat and pour a little of the brown gravy round it ; serve the rest in a tureen. Garnish with cut lemon.
ROAST FILLET OF VEAL WITH MUSHROOMS OR OYSTERS.
What to read after Catherine Owen's New Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Catherine Owen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Skewer the veal ; bind it firmly into a round shape, and flour it ; cover it with very thin slices of fat pork ; set it on a wire stand in a dripping-pan and put it in a moderate oven. Veal requires very thorough cooking and will take half an hour to the pound. Therefore great care must be taken that it does not burn before it comes out of the oven ; it should be often basted, and be a bright, dark brown all over. If pork is objected to, spread butter over it before putting it in the oven.
Just... before it is taken out make half a pint of butter sauce (see recipe). Then place the meat on a platter \ take away all the bits of pork, set the dripping-pan on the stove and pour the sauce into it, send it round with your spoon into every part till all the glaze or hardened gravy is dissolved and the whole a nice brown.
Remove the strings and skewers from the meat and pour a little of the brown gravy round it ; serve the rest in a tureen. Garnish with cut lemon.
ROAST FILLET OF VEAL WITH MUSHROOMS OR OYSTERS.
What to read after Catherine Owen's New Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Catherine Owen to read onlineMoreLess
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