The Profession of Home Making a Condensed Home Study Course
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In our eReader you can find the full English version of the book. Read The Profession of Home Making a Condensed Home Study Course 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 Profession of Home Making a Condensed Home Study Course
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148 548 MUTTON AND LAMB 149 The usual cuts of mutton are the leg, loin, shoulder, neck, breast and flank. The leg is, all things consid- ered, the best roast. The fore quarter, or the shoulder boned and rolled as in veal, is an excellent cheap roast, the choice depending on the size of the family. The ribs and loin may be used for roasts for a small family, but are more frequently cut into chops. The rib chops are smallest and, there- fore, more expensive. They must, in fact, be regarded as a g...reat luxury, considering the price and the proportion of bone, but they are much in favor for their delicious delicacy and fine flavor. The shoulder, breast, and best part of the neck are excellent for stews, pot pies or for boiling. The portion of the neck nearest the head is tougher and is best used for broth for which it is especially desirable, being rich in flavor and nutriment.
ho/lde-r SIDE OF LAM Bo 549 Season of Pork PORK Pork is good only in autumn and winter. A large part of the animal is so fat that instead of being sold fresh it is salted and sold as salt pork.
What to read after The Profession of Home Making a Condensed Home Study Course?
You can find similar books in the "Read Also" column, or choose other free books by American School of Home Economics to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
148 548 MUTTON AND LAMB 149 The usual cuts of mutton are the leg, loin, shoulder, neck, breast and flank. The leg is, all things consid- ered, the best roast. The fore quarter, or the shoulder boned and rolled as in veal, is an excellent cheap roast, the choice depending on the size of the family. The ribs and loin may be used for roasts for a small family, but are more frequently cut into chops. The rib chops are smallest and, there- fore, more expensive. They must, in fact, be regarded as a g...reat luxury, considering the price and the proportion of bone, but they are much in favor for their delicious delicacy and fine flavor. The shoulder, breast, and best part of the neck are excellent for stews, pot pies or for boiling. The portion of the neck nearest the head is tougher and is best used for broth for which it is especially desirable, being rich in flavor and nutriment.
ho/lde-r SIDE OF LAM Bo 549 Season of Pork PORK Pork is good only in autumn and winter. A large part of the animal is so fat that instead of being sold fresh it is salted and sold as salt pork.
What to read after The Profession of Home Making a Condensed Home Study Course?
You can find similar books in the "Read Also" column, or choose other free books by American School of Home Economics to read onlineMoreLess
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