Miss Corson's Practical American Cookery And Household Management : An Every-Day book for American Housekeepers, Giving the Most Acceptable Etiquette of American Hospitality, And Comprehensive And Minute Directions for Marketing, Carving, And General Tabl
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In our eReader you can find the full English version of the book. Read Miss Corson's Practical American Cookery And Household Management : An Every-Day book for American Housekeepers, Giving the Most Acceptable Etiquette of American Hospitality, And Comprehensive And Minute Directions for Marketing, Carving, And General Tabl 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 Miss Corson's Practical American Cookery And Household Management : An Every-Day book for American Housekeepers, Giving the Most Acceptable Etiquette of American Hospitality, And Comprehensive And Minute Directions for Marketing, Carving, And General Tabl
In our eReader you can find the full English version of the book. Read Miss Corson's Practical American Cookery And Household Management : An Every-Day book for American Housekeepers, Giving the Most Acceptable Etiquette of American Hospitality, And Comprehensive And Minute Directions for Marketing, Carving, And General Tabl 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 Miss Corson's Practical American Cookery And Household Management : An Every-Day book for American Housekeepers, Giving the Most Acceptable Etiquette of American Hospitality, And Comprehensive And Minute Directions for Marketing, Carving, And General Tabl
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To quickly assess the difficulty of the text, read a short excerpt:
When it is desired to serve an unusually large fish, and the faciUties for cooking are limited, the fish may be cut in many slices, as shown in the accompanying engraving, carefully Large Fish boiled in Siices, boiled, either in a cloth or on the drainer of the fish-ketde, and then so placed upon the dish as to restore the form of the fish. This engraving is copied from Dubois, and repre- sents a sterlet, or small Russian sturgeon. Large salmon, pike, pickerel, or muscalonge, among American fis...h, may be dressed in this way. The garnish of the sterlet here shown is button mushrooms, truffles, and turned vegetables. Part of a sturgeon may be boiled in slices in tliis way.
200 PRACTICAL AMERICAN COOKERY, BOILED TURBOT WITH LOBSTER SAUCE.
The thick gelatinous fins and skin of turbot, and the thick slices of flesh from the middle of the back, are the parts most esteemed by epicures ; and therefore in dressing turbot the fins must be retained. Wash the fish thoroughly, using plenty of coarse salt to remove the slime which clings to it as it does to blackfish, and rinse it in plenty of cold water ; remove the intestines, and again wash the fish ; then put it over the fire in a large kettle, with enough salted cold water to entirely cover it, and let the turbot boil gently about twenty minutes, or until the flesh begins to separate from the bones; the fish must not be overdone.
What to read after Miss Corson's Practical American Cookery And Household Management : An Every-Day book for American Housekeepers, Giving the Most Acceptable Etiquette of American Hospitality, And Comprehensive And Minute Directions for Marketing, Carving, And General Tabl?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
When it is desired to serve an unusually large fish, and the faciUties for cooking are limited, the fish may be cut in many slices, as shown in the accompanying engraving, carefully Large Fish boiled in Siices, boiled, either in a cloth or on the drainer of the fish-ketde, and then so placed upon the dish as to restore the form of the fish. This engraving is copied from Dubois, and repre- sents a sterlet, or small Russian sturgeon. Large salmon, pike, pickerel, or muscalonge, among American fis...h, may be dressed in this way. The garnish of the sterlet here shown is button mushrooms, truffles, and turned vegetables. Part of a sturgeon may be boiled in slices in tliis way.
200 PRACTICAL AMERICAN COOKERY, BOILED TURBOT WITH LOBSTER SAUCE.
The thick gelatinous fins and skin of turbot, and the thick slices of flesh from the middle of the back, are the parts most esteemed by epicures ; and therefore in dressing turbot the fins must be retained. Wash the fish thoroughly, using plenty of coarse salt to remove the slime which clings to it as it does to blackfish, and rinse it in plenty of cold water ; remove the intestines, and again wash the fish ; then put it over the fire in a large kettle, with enough salted cold water to entirely cover it, and let the turbot boil gently about twenty minutes, or until the flesh begins to separate from the bones; the fish must not be overdone.
What to read after Miss Corson's Practical American Cookery And Household Management : An Every-Day book for American Housekeepers, Giving the Most Acceptable Etiquette of American Hospitality, And Comprehensive And Minute Directions for Marketing, Carving, And General Tabl?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc to read onlineMoreLess
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