Meals for the Million: the People's Cook-book
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In our eReader you can find the full English version of the book. Read Meals for the Million: the People's 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 Meals for the Million: the People's Cook-book
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To quickly assess the difficulty of the text, read a short excerpt:
MEATS.
Roasting. — The roasting of meat is so simple an operation that the wonder is how many juice- less and flavorless joints find their way to the ta- ble. In a book of this size it is not possible to give more than the outlines of proper methods of cookery; the discussion of reasons for following them belongs to and is given in the author's larger works. American roasts usually consist of baked meats ; but baked meats can be cooked so as to re- tain all their flavor and juices by paying att...ention to the following rules : do not wash meat ; if it has on it bits of straw, sawdust, or any other sub- stance which it is likely to gather in the butcher's shop, wipe its surface with a wet cloth, or scrape it ; if it is torn or dried trim off" the poor parts ; never use tainted meat ; do not season meat until after its surface is brown ; do not put water into the pan with meat prepared for baking, but if the joint is very lean add to it sufficient dripping to prevent the burning of the pan; while the meat requires to be browned quickly in order to keep in all the juices, do not let the oven be hot enough to burn it ; if possible keep one oven for cooking meat and another for pies and cakes ; make the gravy for roast meats as directed in the recipes 44 THE PEOPLE'S COOK-BOOK.
What to read after Meals for the Million: the People's Cook-book?
You can find similar books in the "Read Also" column, or choose other free books by Corson Juliet to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
MEATS.
Roasting. — The roasting of meat is so simple an operation that the wonder is how many juice- less and flavorless joints find their way to the ta- ble. In a book of this size it is not possible to give more than the outlines of proper methods of cookery; the discussion of reasons for following them belongs to and is given in the author's larger works. American roasts usually consist of baked meats ; but baked meats can be cooked so as to re- tain all their flavor and juices by paying att...ention to the following rules : do not wash meat ; if it has on it bits of straw, sawdust, or any other sub- stance which it is likely to gather in the butcher's shop, wipe its surface with a wet cloth, or scrape it ; if it is torn or dried trim off" the poor parts ; never use tainted meat ; do not season meat until after its surface is brown ; do not put water into the pan with meat prepared for baking, but if the joint is very lean add to it sufficient dripping to prevent the burning of the pan; while the meat requires to be browned quickly in order to keep in all the juices, do not let the oven be hot enough to burn it ; if possible keep one oven for cooking meat and another for pies and cakes ; make the gravy for roast meats as directed in the recipes 44 THE PEOPLE'S COOK-BOOK.
What to read after Meals for the Million: the People's Cook-book?
You can find similar books in the "Read Also" column, or choose other free books by Corson Juliet to read onlineMoreLess
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