The Columbian Cook book Containing Reliable Rules for Plain And Fancy Cooking
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In our eReader you can find the full English version of the book. Read The Columbian Cook book Containing Reliable Rules for Plain And Fancy Cooking 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 The Columbian Cook book Containing Reliable Rules for Plain And Fancy Cooking
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To quickly assess the difficulty of the text, read a short excerpt:
Just before taking it up, add •a tablespoon butter and one of flour, creamed together.
After removing the meat add little chopped parsley.
Chicken can be cooked in the same way.
Fried Calf's Liver.
Cut in slices and soak in salt water, season with salt, pepper and sweet herbs. Dredge with flour and drop in boiling lard.
Meai Jelly.
A knuckle of veal, one pound of beefsteak from the round, three pints of water cold, boil after skimming, five or six hours, then take out the meat and separate it f...rom the bones and gristle, cut it into small pieces, with knife and fork return it to the liquor, season with salt and pep- per adding celery salt if liked; heat once more and pour into a mould.
Veal Salad.
Boil lean veal until tender, chop quite fine, chop two or three hard boiled eggs and mix with it, take cabbage 36 CHICKEN.
or lettuce chopped fine, mix with salad dressing and gar- nish.
eHieKEN.
Roast Chicken.
Prepare a full-grown chicken, fill with dressing the same as for turkey; rub a little lard over the chicken^ place in dripping pan with little water, salt, and butter or lard.
What to read after The Columbian Cook book Containing Reliable Rules for Plain And Fancy Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Chauven, Jane Putnam, Mrs. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Just before taking it up, add •a tablespoon butter and one of flour, creamed together.
After removing the meat add little chopped parsley.
Chicken can be cooked in the same way.
Fried Calf's Liver.
Cut in slices and soak in salt water, season with salt, pepper and sweet herbs. Dredge with flour and drop in boiling lard.
Meai Jelly.
A knuckle of veal, one pound of beefsteak from the round, three pints of water cold, boil after skimming, five or six hours, then take out the meat and separate it f...rom the bones and gristle, cut it into small pieces, with knife and fork return it to the liquor, season with salt and pep- per adding celery salt if liked; heat once more and pour into a mould.
Veal Salad.
Boil lean veal until tender, chop quite fine, chop two or three hard boiled eggs and mix with it, take cabbage 36 CHICKEN.
or lettuce chopped fine, mix with salad dressing and gar- nish.
eHieKEN.
Roast Chicken.
Prepare a full-grown chicken, fill with dressing the same as for turkey; rub a little lard over the chicken^ place in dripping pan with little water, salt, and butter or lard.
What to read after The Columbian Cook book Containing Reliable Rules for Plain And Fancy Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Chauven, Jane Putnam, Mrs. [from Old Catalog] to read onlineMoreLess
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