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Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Shoulder................Boiled, steamed, braised, roast Rack
ribs...............Chops, cr..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
this purpose. In order to make the leg smaller, a slice
resembling a round steak of beef i..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
on the back of the stove for 30 minutes. 35. Roast Saddle of
Mutton.--While saddle is the ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
To prepare a roast of this kind, cook in the same way as a
roast leg or saddle. When it is..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
broil them in a broiler or to pan-broil them. Apply to the
cooking of them the same princi..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
needed flavor. Such stock serves very well for adding
flavor to a nutritious soup made fro..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
low enough to prevent the proteins from coagulating. With
these points in mind, proceed in..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
until the rice is completely cooked. 41. MINCED LAMB ON
TOAST.--Any lamb that remains afte..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
layer of meat, and then another layer of macaroni. Over this
pour enough stewed tomato to ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
they are made of lamb or mutton they are especially
attractive. The proportions required f..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
The age of the animal from which pork is cut can be
determined by the thickness of the ski..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
keeping qualities as that so treated by the longer process.
Any one who has the right stor..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
called leaf lard, because the pieces of fat are similar in
shape to leaves. Such lard has ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
cut. Directly under the backbone in these cuts is the
tenderest piece of pork to be had. ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
TABLE III NAMES AND USES OF PORK CUTS NAMES OF
CUTS USES OF CUTS Head Headcheese, boiling,..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
shoulder, loin, or ribs, is covered with a layer of fat, pork
does not have to be seared t..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
material, however, may be utilized in many other ways,
being especially valuable in the us..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
rib piece, trimming the bones clean as far back as the lean
part of the chops, and fasteni..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
roasted pig offers a pleasing change from the meat usually
served on such days. To be suit..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
skewer and tie them into place. With the animal in this shape,
wipe it off with a damp clo..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
called steaks. These, together with the tenderloin, the small
piece of lean, tender meat l..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
serve hot. 62. SAUTED TENDERLOIN OF PORK.--Since the
tenderloin of pork is a very tender p..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
seasoning it to taste with salt and pepper. Pour the gravy
over the meat and serve hot. 63..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
frying pan slightly, in order to keep the cakes from sticking to
the surface, place the ca..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
form is added. Pork of this kind is usually bought by the
pound and then sliced by the ho..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the bacon flavor will not be objectionable. In purchasing
bacon, it is usually more econo..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
eggs. This is generally a breakfast dish; still there is no
reason why it cannot be used a..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
part of the animal from which they are obtained, the way in
which to judge a good piece of..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
diluted greatly with water to obtain the basis for a soup or a
broth. Some of the vegetab..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
HAM.--The hind leg of pork, when cured and smoked, is
usually known as ham. In such a ham..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
cold, or, if it is only a small piece, may be used for making
soup. 70. BROILED HAM.--The..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
sufficient, more may be added during the baking. 72. BOILED
HAM.--Sometimes it is desired ..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
any desirable way and serve hot or cold. 73. BAKED
HAM.--Another very appetizing way in wh..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
pan containing hot bacon fat and fry until soft and well
browned. Slice cold pork thin an..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
(Sufficient to Serve Six) 4 Tb. vinegar 2 c. diced pork 1-1/2
c. diced celery Salad dressi..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
Furthermore, the carving should be done in an economical
way in order that whatever remain..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
79. Roasts require somewhat more attention than steaks.
Before they are placed on the tabl..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
under the term SAUSAGES. These meats are usually highly
seasoned, so they keep better than..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the smoked and unsmoked sausages, Liverwurst is made
from the livers of certain animals, a..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
the food. Likewise, its lid, or cover, should be tight-fitting, for
then it will be an ex..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
loaves of various kinds and pickled pig's feet, can usually be
obtained in the market. Whi..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
understood and the proper utensils for this work are
secured. 85. In the first place, it s..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
of the fried food. Care must be taken also in the selection of
the fat that is used for de..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
given at this time to only croquettes and timbale cases.
Croquettes are small balls or pat..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
is immersed in hot fat, the temperature is lowered. Usually, a
few minutes' frying is nec..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
(Sufficient to Serve Six) 2 c. cold ground veal 1 c. thick
white sauce 2 Tb. chopped onion..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
meal to make a tasty dish by itself. In such a case, it should
be combined with some other..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
cases. These are made out of a batter by means of a timbale
iron and fried in deep fat unt..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
prevent the formation of holes and bubbles in the finished
timbale cases. When about to us..
Cooking Library 3
Cooking Library 3 Home Cooking Library 3: 436 total pages.
will prevent the mixture from sticking to it. MEAT (PART 2)
EXAMINATION QUESTIONS (1) (a) ..
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