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Synopsis
Excerpt from The Manila Cook Book
Meats for soup should be put to cook in cold water, in a covered pot, and allowed to simmer slowly for several hours, and should be carefully skimmed to prevent them from becoming turbid. Never boil fast, and add hot, not cold water. Do not salt until meat is tender. Allow 3. Quart of water to a pound of meat and bone, and a teaspoon of salt. Strain.
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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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The Manila Cook Book (Classic Reprint)
Seller: PBShop.store US, Wood Dale, IL, U.S.A.
Seller rating 5 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LX-9780331771176
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The Manila Cook Book (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LX-9780331771176
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