Recipes And Menus for Fifty
Recipes And Menus for Fifty
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In our eReader you can find the full English version of the book. Read Recipes And Menus for Fifty 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 Recipes And Menus for Fifty
What reading level is Recipes And Menus for Fifty book?
To quickly assess the difficulty of the text, read a short excerpt:
3 hrs.
Yearling 2jto3 hrs.
4 to 5 hrs.
Chops \ hr.
Turkey 3 hr s.
4 hrs.
Veal, leg or shoulder 4 to 5 hrs.
6 to 7 hrs.
MEATS 83 BEEF Broiled Steak Trim off superfluous or tainted fat from fifteen to twenty pounds sirloin or rump steak, and wipe with cloth wrung out of cold water. Grease wire broiler with some of the fat, put meat in broiler, and broil over clear fire, turning almost constantly until surface is well seared, then occa- sionally until done. Steak cut one inch thick will require fi...ve minutes if liked rare, six minutes if medium, and ten minutes or so if well done. Remove to hot platters, spread with butter, sprinkle with salt and pepper.
To Broil with Gas. Trim off fat and wipe steak. Light gas in broiling oven five to ten minutes before using. Grease rack in broiling pan with piece of fat. Lay steak on rack, and when broiler is hot, place pan on highest notch, so as to be as near flame as possible. As soon as steak is seared on one side, turn and sear other side. In turning, put the fork into steak as near edge as possible, in order to prevent escape of juices.
What to read after Recipes And Menus for Fifty?
You can find similar books in the "Read Also" column, or choose other free books by Frances Lowe Smith to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
3 hrs.
Yearling 2jto3 hrs.
4 to 5 hrs.
Chops \ hr.
Turkey 3 hr s.
4 hrs.
Veal, leg or shoulder 4 to 5 hrs.
6 to 7 hrs.
MEATS 83 BEEF Broiled Steak Trim off superfluous or tainted fat from fifteen to twenty pounds sirloin or rump steak, and wipe with cloth wrung out of cold water. Grease wire broiler with some of the fat, put meat in broiler, and broil over clear fire, turning almost constantly until surface is well seared, then occa- sionally until done. Steak cut one inch thick will require fi...ve minutes if liked rare, six minutes if medium, and ten minutes or so if well done. Remove to hot platters, spread with butter, sprinkle with salt and pepper.
To Broil with Gas. Trim off fat and wipe steak. Light gas in broiling oven five to ten minutes before using. Grease rack in broiling pan with piece of fat. Lay steak on rack, and when broiler is hot, place pan on highest notch, so as to be as near flame as possible. As soon as steak is seared on one side, turn and sear other side. In turning, put the fork into steak as near edge as possible, in order to prevent escape of juices.
What to read after Recipes And Menus for Fifty?
You can find similar books in the "Read Also" column, or choose other free books by Frances Lowe Smith to read onlineMoreLess
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