The Rocky Mountain Cook book for High Altitude Cooking
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In our eReader you can find the full English version of the book. Read The Rocky Mountain Cook book for High Altitude Cooking 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 Rocky Mountain Cook book for High Altitude Cooking
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Boil down to a cup- ful for a pint of meat. Try two small onions cut fine in two tablespoonfuls of butter till brown, add two tablespoonfuls of flour, stir till dark brown. Strain the liquor in which the bones were boiled and add it gradually to the butter and flour; add more salt if needed, one tablespoonful of lemon juice, two table- spoonfuls of Worcestershire sauce and the pieces of meat. Simmer fifteen minutes; add a dozen mush- rooms and a glass of claret, if you like, or the juice of a s...our orange. Serve hot on slices of fried bread.
Garnish with parsley and slices of orange, or serve canned peas in the center with the meat on toast around them.
MEAT PIE.
Out cold-cooked meat into thin slices, remove all the gristle, put in baking dish, cover with gravy or tomato sauce. Season well. Spread a crust of mashed potato over the meat, brush over with beaten egg and cook in a hot oven for twenty minutes.
MEAT PIE (No. 2).
Put layers of cooked sliced meat and potato in a baking dish (other vegetables can be used if liked) ; cover with a gravy; season and spread over with a plain pastry rolled one-half inch thick ; bake in a hot oven for thirty minutes, or covered with a baking powder biscuit dough.
What to read after The Rocky Mountain Cook book for High Altitude Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Caroline Trask Norton to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Boil down to a cup- ful for a pint of meat. Try two small onions cut fine in two tablespoonfuls of butter till brown, add two tablespoonfuls of flour, stir till dark brown. Strain the liquor in which the bones were boiled and add it gradually to the butter and flour; add more salt if needed, one tablespoonful of lemon juice, two table- spoonfuls of Worcestershire sauce and the pieces of meat. Simmer fifteen minutes; add a dozen mush- rooms and a glass of claret, if you like, or the juice of a s...our orange. Serve hot on slices of fried bread.
Garnish with parsley and slices of orange, or serve canned peas in the center with the meat on toast around them.
MEAT PIE.
Out cold-cooked meat into thin slices, remove all the gristle, put in baking dish, cover with gravy or tomato sauce. Season well. Spread a crust of mashed potato over the meat, brush over with beaten egg and cook in a hot oven for twenty minutes.
MEAT PIE (No. 2).
Put layers of cooked sliced meat and potato in a baking dish (other vegetables can be used if liked) ; cover with a gravy; season and spread over with a plain pastry rolled one-half inch thick ; bake in a hot oven for thirty minutes, or covered with a baking powder biscuit dough.
What to read after The Rocky Mountain Cook book for High Altitude Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Caroline Trask Norton to read onlineMoreLess
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