Win the War Cook book
Win the War Cook book
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In our eReader you can find the full English version of the book. Read Win the War Cook book 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 Win the War Cook book
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To quickly assess the difficulty of the text, read a short excerpt:
Salt, 4 pepper corns, % tsp. Pepper.
Wipe the tongue and place in boiling water to which the sea- soning has been added. Boil for 10 minutes, then draw to a cooler part of the range and simmer until tender, % hours, par- tially cool in the liquid; take the tongue from the water and remove the skin and roots. If pickled tongue is used and is very salty, it should be soaked in cold water several hours or over night before cooking.
ASPEC JELLY 2 cups white or brown stock, Lemon juice, 1 tbsp. Gela...tine, Salt, 1/2 cup cold water, Pepper, Bay leaf, Celery salt.
Worcestershire sauce, (If the stock does not form a soft jelly itself when cold, use l l /2 tbsp. Of gelatine. ) Soak gelatine in cold water and dissolve over boiling water.
Meat Savers 73 Put seasoning to taste into stock and heat together, clarify, stir in dissolved gelatine and strain. Mold and decorate with meat and vegetables as desired.
TONGUE IN ASPEC 1 cup diced tongue, 1 hard cooked egg and pi- l l / 2 cups liquid aspec jelly, mento or parsley for 'i decoration.
What to read after Win the War Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Reah Jeannette Lynch to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Salt, 4 pepper corns, % tsp. Pepper.
Wipe the tongue and place in boiling water to which the sea- soning has been added. Boil for 10 minutes, then draw to a cooler part of the range and simmer until tender, % hours, par- tially cool in the liquid; take the tongue from the water and remove the skin and roots. If pickled tongue is used and is very salty, it should be soaked in cold water several hours or over night before cooking.
ASPEC JELLY 2 cups white or brown stock, Lemon juice, 1 tbsp. Gela...tine, Salt, 1/2 cup cold water, Pepper, Bay leaf, Celery salt.
Worcestershire sauce, (If the stock does not form a soft jelly itself when cold, use l l /2 tbsp. Of gelatine. ) Soak gelatine in cold water and dissolve over boiling water.
Meat Savers 73 Put seasoning to taste into stock and heat together, clarify, stir in dissolved gelatine and strain. Mold and decorate with meat and vegetables as desired.
TONGUE IN ASPEC 1 cup diced tongue, 1 hard cooked egg and pi- l l / 2 cups liquid aspec jelly, mento or parsley for 'i decoration.
What to read after Win the War Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Reah Jeannette Lynch to read onlineMoreLess
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