Continental Cookery for the English Table
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In our eReader you can find the full English version of the book. Read Continental Cookery for the English Table 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 Continental Cookery for the English Table
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I20. Pork Chops, Pried Carefully trim the chops, which should be three- quarters of an inch in thickness. Beat them lightly, but thoroughly, and egg and bread-crumb them. Fry over a brisk fire in good fat, drain them well, and serve with piquant sauce (No. 53).
121. Pork Chops, Stewed Remove any superfluous fat from the chops, beat them and fry them quickly on both sides with a little butter in a shallow stewpan. Put in a bay-leaf, two cloves and allspice, a little pepper and salt, a small chop...ped onion, and cover the chops with sour cream.
Simmer gently, with the lid of the stewpan fitting tightly, until the chops are tender. Strain the gravy and thicken with a little corn flour. This is a pleasant change from the usual method of cooking pork chops.
122. Fillet of Pork, Roasted Skin two good-sized fillets and lard them with thin strips of fat bacon. Bake them in a hot oven in butter and a very little water, basting frequently.
When the meat is done thicken the gravy with corn flour, and add half a glass of Madeira.
What to read after Continental Cookery for the English Table?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
I20. Pork Chops, Pried Carefully trim the chops, which should be three- quarters of an inch in thickness. Beat them lightly, but thoroughly, and egg and bread-crumb them. Fry over a brisk fire in good fat, drain them well, and serve with piquant sauce (No. 53).
121. Pork Chops, Stewed Remove any superfluous fat from the chops, beat them and fry them quickly on both sides with a little butter in a shallow stewpan. Put in a bay-leaf, two cloves and allspice, a little pepper and salt, a small chop...ped onion, and cover the chops with sour cream.
Simmer gently, with the lid of the stewpan fitting tightly, until the chops are tender. Strain the gravy and thicken with a little corn flour. This is a pleasant change from the usual method of cooking pork chops.
122. Fillet of Pork, Roasted Skin two good-sized fillets and lard them with thin strips of fat bacon. Bake them in a hot oven in butter and a very little water, basting frequently.
When the meat is done thicken the gravy with corn flour, and add half a glass of Madeira.
What to read after Continental Cookery for the English Table?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
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