The Cooks Oracle Containing Receipts for Plain Cookery On the Most Economical
The Cooks Oracle Containing Receipts for Plain Cookery On the Most Economical
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In our eReader you can find the full English version of the book. Read The Cooks Oracle Containing Receipts for Plain Cookery On the Most Economical 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 Cooks Oracle Containing Receipts for Plain Cookery On the Most Economical
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To quickly assess the difficulty of the text, read a short excerpt:
-- 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.
What to read after The Cooks Oracle Containing Receipts for Plain Cookery On the Most Economical?
You can find similar books in the "Read Also" column, or choose other free books by William Kitchiner to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
-- 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.
What to read after The Cooks Oracle Containing Receipts for Plain Cookery On the Most Economical?
You can find similar books in the "Read Also" column, or choose other free books by William Kitchiner to read onlineMoreLess
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