The Cooks Oracle Containing Receipts for Plain Cookery On the Most Economical

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The Cooks Oracle Containing Receipts for Plain Cookery On the Most Economical
William Kitchiner
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-- either of these flavours can easily be added im- mediately after, if desired, by (Nos. 420, 421, 402, &c. ) - - cover it close, set it by the side of the fire, and let it simmer very gently (so as not to waste the Broth) for four or five hours, or more, according to the weight of the Meat : strain it through a sieve into a clean and dry stone pan, and set it in the coldest place you have.
Obs. This is the foundation for all sorts of Soups and Sauces, brown or white.
In culinary technicals, i
...s called FIRST STOCK. , or long Broth in tkc Trench Kitchen, " Le Grand Bouillon, " BROTHS, GRAVIES, AND SOUPS. 253 Stew no longer than the Meat is thoroughly done to eat, and you will obtain excellent Broth, without depriving the Meat of its nutritious succulence : to boil it to rags, as is the common practice, will not enrich your Broths, but make them thick and grouty.
The Meat*, when gently stewed for only four or five hours till it is just tender, remains abundantly sapid and nourishing, and will afford a relishing and whole- some meal for half a dozen people ; or make Potted Beef, (No.


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