The Handbook of Household Management And Cookery: Comp. At the Request of ...
The Handbook of Household Management And Cookery: Comp. At the Request of ...
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In our eReader you can find the full English version of the book. Read The Handbook of Household Management And Cookery: Comp. At the Request of ... 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 Handbook of Household Management And Cookery: Comp. At the Request of ...
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Materials required for Lesson : — Pork, I lb. of pig's fry, 3 lbs. of meat, \ lb. of potatoes, i pt. of milk, i egg, i qtn. of flour, 6 apples, i lb. of suet or dripping.
APPENDIX.
SEVENTH LESSON.
FRYING.
Frying is simply boiling in fat. It is not economical, but as it is very expeditious, owing to the fat attaining a greater heat than water, and so cooking anything put into it, in a very short time, it is very useful, though it is very seldom properly di-ne.
The great art in frying is to have ...the fat hot enough, and to .
have the article fried immersed in the fat, if not the fried food is always sodden and greasy. It is not wasteful to use a large quantity of fat in frymg, as the same fat will do over and over again by occasionally melting it, and pouring it into cold water, when the impurities sink to the bottom. When anything fried is taken out of the fat it should be laid on whitey-brown paper to drain for a few minutes.
Sausages. — Sausages, should be pricked in two or three places before they are put in the frying-pan, to prevent their bursting.
What to read after The Handbook of Household Management And Cookery: Comp. At the Request of ...?
You can find similar books in the "Read Also" column, or choose other free books by Tegetmeier, W. B. (William Bernhard), 1816-1912 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Materials required for Lesson : — Pork, I lb. of pig's fry, 3 lbs. of meat, \ lb. of potatoes, i pt. of milk, i egg, i qtn. of flour, 6 apples, i lb. of suet or dripping.
APPENDIX.
SEVENTH LESSON.
FRYING.
Frying is simply boiling in fat. It is not economical, but as it is very expeditious, owing to the fat attaining a greater heat than water, and so cooking anything put into it, in a very short time, it is very useful, though it is very seldom properly di-ne.
The great art in frying is to have ...the fat hot enough, and to .
have the article fried immersed in the fat, if not the fried food is always sodden and greasy. It is not wasteful to use a large quantity of fat in frymg, as the same fat will do over and over again by occasionally melting it, and pouring it into cold water, when the impurities sink to the bottom. When anything fried is taken out of the fat it should be laid on whitey-brown paper to drain for a few minutes.
Sausages. — Sausages, should be pricked in two or three places before they are put in the frying-pan, to prevent their bursting.
What to read after The Handbook of Household Management And Cookery: Comp. At the Request of ...?
You can find similar books in the "Read Also" column, or choose other free books by Tegetmeier, W. B. (William Bernhard), 1816-1912 to read onlineMoreLess
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