The Ideal Cookery Book: Economy, Wealth and Comfort in the Household (Classic Reprint)

The Ideal Cookery Book Economy Wealth and Comfort in the Household Classic Reprint Excerpt from The Ideal Cookery Book Economy Wealth and Comfort in the Household In the selection of provisions the best is generally the cheapest Half a pound of good meat is nutritious than three t

  • Title: The Ideal Cookery Book: Economy, Wealth and Comfort in the Household (Classic Reprint)
  • Author: Anne Clarke
  • ISBN: 9781330104408
  • Page: 280
  • Format: Paperback
  • Excerpt from The Ideal Cookery Book Economy, Wealth and Comfort in the Household In the selection of provisions, the best is generally the cheapest Half a pound of good meat is nutritious than three times the amount of inferior As to vegetables buy them fresh Above all, where an income is small and there are many to feed, be careful that all the nourishment is retExcerpt from The Ideal Cookery Book Economy, Wealth and Comfort in the Household In the selection of provisions, the best is generally the cheapest Half a pound of good meat is nutritious than three times the amount of inferior As to vegetables buy them fresh Above all, where an income is small and there are many to feed, be careful that all the nourishment is retained in the food that is purchased This is to be effected by careful cooking Cleanliness is an imperative condition Let all cooking utensils be clean and in order Uncleanliness produces disorder, and disorder confusion Time and money are thus wasted, dinner spoiled, and all goes wrong In the cooking of meat by any process whatever, remember, above all, to cook the juices in it, not out of it Boiling In boiling put the meat, if fresh, into cold water, or, if salt, into luke warm Simmer it very gently until done It is a general rule to allow a quarter of an hour to every pound of meat but in this, as in everything else, judgment must be used according to the bone and shape of the joint, and according to the taste of the eaters All kinds of meat, fish, flesh and and fowl, should be boiled very slowly, and the scum taken off just as boiling commences If meats are allowed to boil too fast they toughen, all their juices are extracted, and only the fleshy fibre, without sweetness, is left if they boil too long they are reduced to a jelly, and their nourishing properties are transferred to the water in which they are boiled Nothing is most difficult than to boil meat exactly as it should be close attention and good judgment are indispensable Roasting In roasting meat the gravy may be retained in it by pricking the joint all over with a fork and rubbing in pepper and salt About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books Find at forgottenbooks This book is a reproduction of an important historical work Forgotten Books uses state of the art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition We do, however, repair the vast majority of imperfections successfully any imperfections that remain are intentionally left to preserve the state of such historical works.

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