The Delmonico Cook book How to Buy Food How to Cook It And How to Serve It
The Delmonico Cook book How to Buy Food How to Cook It And How to Serve It
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In our eReader you can find the full English version of the book. Read The Delmonico Cook book How to Buy Food How to Cook It And How to Serve It 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 Delmonico Cook book How to Buy Food How to Cook It And How to Serve It
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To quickly assess the difficulty of the text, read a short excerpt:
Skim the fat off the gravy, straining the lean part over the saddle. Serve with half a pint of hot currant-jelly sauce (No. 884) separately.
All saddles of venison are prepared the same way, only with different sauces and garnishings.
879. Yenison Steak, Broiled. Procure from a freshly killed deer a fine leg of about five pounds weight; remove the noix, cut it into six steaks ; pare and flatten them nicely. Put them on a plate to season with a good pinch of salt, a pinch of pepper, the third of... a pinch of nutmeg, and one tablespoonful of oil. Roll them in well, and put them to broil for five minutes on each side. Dress on a hot dish, and spread a gill of maitre-d 'hotel butter (No. 145) over ; decorate the dish with a little watercress, and serve.
All venison steaks are prepared the same way, only served with dif- ferent sauces and garnishings.
880. Venison Steak, Londonderry Sauce. To be prepared the same as for the above (No. 879). Cut into Julienne-shaped pieces half an ounce of citron, also the zest of half a small, sound lemon cut in the same way.
What to read after The Delmonico Cook book How to Buy Food How to Cook It And How to Serve It?
You can find similar books in the "Read Also" column, or choose other free books by Alexander Filippini to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Skim the fat off the gravy, straining the lean part over the saddle. Serve with half a pint of hot currant-jelly sauce (No. 884) separately.
All saddles of venison are prepared the same way, only with different sauces and garnishings.
879. Yenison Steak, Broiled. Procure from a freshly killed deer a fine leg of about five pounds weight; remove the noix, cut it into six steaks ; pare and flatten them nicely. Put them on a plate to season with a good pinch of salt, a pinch of pepper, the third of... a pinch of nutmeg, and one tablespoonful of oil. Roll them in well, and put them to broil for five minutes on each side. Dress on a hot dish, and spread a gill of maitre-d 'hotel butter (No. 145) over ; decorate the dish with a little watercress, and serve.
All venison steaks are prepared the same way, only served with dif- ferent sauces and garnishings.
880. Venison Steak, Londonderry Sauce. To be prepared the same as for the above (No. 879). Cut into Julienne-shaped pieces half an ounce of citron, also the zest of half a small, sound lemon cut in the same way.
What to read after The Delmonico Cook book How to Buy Food How to Cook It And How to Serve It?
You can find similar books in the "Read Also" column, or choose other free books by Alexander Filippini to read onlineMoreLess
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