Economy in the Buying And Preparation of Meats
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In our eReader you can find the full English version of the book. Read Economy in the Buying And Preparation of Meats 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 Economy in the Buying And Preparation of Meats
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As soon as each side i& brown, reduce the heat and season the meat lightly. If the steak should contain too much fat, place the fat part towards the front of the oven.
Leave the lower door of the gas oven open when broiling, to do away with smoke and the fumes of cooking. The meat need only be turned once or twice, and the time for cooking depends upon the thickness of the cut and the family's taste for rare or well-done steak. Place the meat on a heated platter, add part of the fat from the pa...n, and serve .at once. The flavor, delicacy and digestibility is far superior to steak cooked by any other methods. Even Hamburg steak takes on a new dignity when broiled. It should be lightly seasoned (a little onion juice helps), and if the meat is moistened with cream the dish will be a treat.
Shape it lightly so that it will not become dry when cooking. Hamburg steak is better if cooked in one large flat cake than if made into small ones, and can also be more easily handled by inverting it on a pie pan.
What to read after Economy in the Buying And Preparation of Meats?
You can find similar books in the "Read Also" column, or choose other free books by Wright, Eleanor Lee. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
As soon as each side i& brown, reduce the heat and season the meat lightly. If the steak should contain too much fat, place the fat part towards the front of the oven.
Leave the lower door of the gas oven open when broiling, to do away with smoke and the fumes of cooking. The meat need only be turned once or twice, and the time for cooking depends upon the thickness of the cut and the family's taste for rare or well-done steak. Place the meat on a heated platter, add part of the fat from the pa...n, and serve .at once. The flavor, delicacy and digestibility is far superior to steak cooked by any other methods. Even Hamburg steak takes on a new dignity when broiled. It should be lightly seasoned (a little onion juice helps), and if the meat is moistened with cream the dish will be a treat.
Shape it lightly so that it will not become dry when cooking. Hamburg steak is better if cooked in one large flat cake than if made into small ones, and can also be more easily handled by inverting it on a pie pan.
What to read after Economy in the Buying And Preparation of Meats?
You can find similar books in the "Read Also" column, or choose other free books by Wright, Eleanor Lee. [from Old Catalog] to read onlineMoreLess
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