Education in Economy
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In our eReader you can find the full English version of the book. Read Education in Economy 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 Education in Economy
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(For roast, not for cutlets.) 10. Fillet of Veal or Veal Round.
11. Hind Shank of Veal.
78 Veal Sweetbreads.
These are ver}- delicious if properly prepared, but are very often spoiled in the preparation or cooking. They are always very expensive. See Plate No. 21. This shows the sweetbread and it must be as this cut shows it or it is not the Veal sweetbread. The Veal sweetbreads have no di- \iding sections such as the Beef sweetbreads have. They are always in one piece and resemble an Oyster in... appear- ance. Soaking in salt water for an hour or longer before using will add greatly to the flavor, after which they should be washed and prepared the same as Beef or Lamb brains.
They may be breaded or broiled, minced on toast or baked and served in small Oyster patties.
Plate No. 21 Calves' Brains Resemble the Beef brains in appearance, except that Veal brains are smaller and should be much whiter in color.
There is at least 5c a set diiTerence in price. Refer to recipes on page 120 for many delicate and appetizing ways of serv- ing Calves' brains.
What to read after Education in Economy?
You can find similar books in the "Read Also" column, or choose other free books by Spooler, C. A. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
(For roast, not for cutlets.) 10. Fillet of Veal or Veal Round.
11. Hind Shank of Veal.
78 Veal Sweetbreads.
These are ver}- delicious if properly prepared, but are very often spoiled in the preparation or cooking. They are always very expensive. See Plate No. 21. This shows the sweetbread and it must be as this cut shows it or it is not the Veal sweetbread. The Veal sweetbreads have no di- \iding sections such as the Beef sweetbreads have. They are always in one piece and resemble an Oyster in... appear- ance. Soaking in salt water for an hour or longer before using will add greatly to the flavor, after which they should be washed and prepared the same as Beef or Lamb brains.
They may be breaded or broiled, minced on toast or baked and served in small Oyster patties.
Plate No. 21 Calves' Brains Resemble the Beef brains in appearance, except that Veal brains are smaller and should be much whiter in color.
There is at least 5c a set diiTerence in price. Refer to recipes on page 120 for many delicate and appetizing ways of serv- ing Calves' brains.
What to read after Education in Economy?
You can find similar books in the "Read Also" column, or choose other free books by Spooler, C. A. [from Old Catalog] to read onlineMoreLess
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