The Home Economist, a Manual for the People
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In our eReader you can find the full English version of the book. Read The Home Economist, a Manual for the People 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 Home Economist, a Manual for the People
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Send apple sauce to table with them.
Pork Cutlets, Broiled.
Pork cutlets are best taken from the neck or fore loin of small dairy-fed pork, not very fat. Neatly trim them. Score the skin at regular intervals and flatten the cutlets with a cutlet-bat. Brush them over with oil, season with salt and pepper, and place them on a hot gridiron over a clear fire. Turn them occasionally, that they may be equally browned on both sides, and let them be thoroughly cooked. Put them on a hot dish, and send t...omato, piquant or any appropriate sauce to table with them.
Leg or Pork, Good as Goose.
Parboil a leg of pork and take off the skin. Make a stufiing as\ follows: Mince two ounces of onion very finely; mix with it half a chopped apple, four ounces of bread crumbs,, half a dozen chopped sage leaves, an ounce of butter, and a little pepper and salt. Bind the mixture together with the yolk of an egg. Make a slit in the knuckle, put the stuffing into it, and fasten securely. Put the jjork into the oven and baste liberally.
What to read after The Home Economist, a Manual for the People?
You can find similar books in the "Read Also" column, or choose other free books by Ellsworth, M. W. (Milon W.) to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Send apple sauce to table with them.
Pork Cutlets, Broiled.
Pork cutlets are best taken from the neck or fore loin of small dairy-fed pork, not very fat. Neatly trim them. Score the skin at regular intervals and flatten the cutlets with a cutlet-bat. Brush them over with oil, season with salt and pepper, and place them on a hot gridiron over a clear fire. Turn them occasionally, that they may be equally browned on both sides, and let them be thoroughly cooked. Put them on a hot dish, and send t...omato, piquant or any appropriate sauce to table with them.
Leg or Pork, Good as Goose.
Parboil a leg of pork and take off the skin. Make a stufiing as\ follows: Mince two ounces of onion very finely; mix with it half a chopped apple, four ounces of bread crumbs,, half a dozen chopped sage leaves, an ounce of butter, and a little pepper and salt. Bind the mixture together with the yolk of an egg. Make a slit in the knuckle, put the stuffing into it, and fasten securely. Put the jjork into the oven and baste liberally.
What to read after The Home Economist, a Manual for the People?
You can find similar books in the "Read Also" column, or choose other free books by Ellsworth, M. W. (Milon W.) to read onlineMoreLess
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