The New Dixie Cook-Book And Practical Housekeeper, Carefully Comp. From the Treasured Family Collections of Many Generations of Noted Housekeepers:
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If wished, two or three truffles may be added. After _ _ fowl is sewed up, roll it in a clean cloth, large Turkey Geianune.
enough to have about one-quarter yard to spare at each end ; tie up very tightly so as to keep in shape, with three or four strips of broad tape, or as illustrated. Weigh after it is tied, and put carcass or bones, after drawing and cleaning into as many quarts cold water as pounds the fowl weighs, and when at' boil- ing point, skim as for clear soup. When no more scum ris...es add a carrot, an onion stuck with a dozen cloves, a turnip, a bunch of herbs, parsley, bay leaf, blade of mace, and any herb except sage, and a few pepper-corns tied well together. Put in turkey and boil a half hour to the pound, adding more hot water, as needed. When done, take out, letting the broth drain from it into the pot ; strain the stock through a folded towel laid in a col- ander set in earthen bowl. Some let the turkey remain in broth till it is cold. Unroll from cloth, wash cloth in hot water, then in cold, using no soap, and wrap chicken up again, tying as at first, and put on platter ; turn another platter over it, place a heavy weight on this and press till cold, or overnight if possible.
What to read after The New Dixie Cook-Book And Practical Housekeeper, Carefully Comp. From the Treasured Family Collections of Many Generations of Noted Housekeepers:?
You can find similar books in the "Read Also" column, or choose other free books by Wilcox, Estelle Woods, Comp to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
If wished, two or three truffles may be added. After _ _ fowl is sewed up, roll it in a clean cloth, large Turkey Geianune.
enough to have about one-quarter yard to spare at each end ; tie up very tightly so as to keep in shape, with three or four strips of broad tape, or as illustrated. Weigh after it is tied, and put carcass or bones, after drawing and cleaning into as many quarts cold water as pounds the fowl weighs, and when at' boil- ing point, skim as for clear soup. When no more scum ris...es add a carrot, an onion stuck with a dozen cloves, a turnip, a bunch of herbs, parsley, bay leaf, blade of mace, and any herb except sage, and a few pepper-corns tied well together. Put in turkey and boil a half hour to the pound, adding more hot water, as needed. When done, take out, letting the broth drain from it into the pot ; strain the stock through a folded towel laid in a col- ander set in earthen bowl. Some let the turkey remain in broth till it is cold. Unroll from cloth, wash cloth in hot water, then in cold, using no soap, and wrap chicken up again, tying as at first, and put on platter ; turn another platter over it, place a heavy weight on this and press till cold, or overnight if possible.
What to read after The New Dixie Cook-Book And Practical Housekeeper, Carefully Comp. From the Treasured Family Collections of Many Generations of Noted Housekeepers:?
You can find similar books in the "Read Also" column, or choose other free books by Wilcox, Estelle Woods, Comp to read onlineMoreLess
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