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Synopsis
Excerpt from The Cook's Guide, Vol. 2
Soup stock is easily made and kept Beef fur nishes a good foundation for the same. It should always be put on in cold water, using a quart of water to a pound of meat and bone. Cut the meat and crack the bone, and add about 1 tablespoon salt to a gallon of water. Never let soup boil rapidly. From 4 to 6 hours is the regulation time given by the best soup makers.
As soon as scum arises, skim and continue skim ming, so as to have stock clear. Scum will rise bet ter if a dash of cold water is added just as the soup begins to boil. The less palatable bits of meat - as the flank end of beefsteak and remnants of roasts may be boiled down and added to the stock. Old meat is better for soup than young meat. Soup should be boiled the day before it is used, strained while hot and placed in a clean dish to cool, so that the fat may be removed before using.
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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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- PublisherForgotten Books
- Publication date2020
- ISBN 10 1332820468
- ISBN 13 9781332820467
- BindingPaperback
- Number of pages194
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The Cook's Guide, Vol. 2 (Classic Reprint)
Print on DemandSeller: Forgotten Books, London, United Kingdom
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Paperback. Condition: New. Print on Demand. This book is a compendium of household tips and recipes collected around the turn of the 20th century. The author was a prolific contributor to West Coast newspapers, and her book reflects the daily life and domestic concerns of the middle and upper classes in her milieu. The book contains over 800 recipes for every imaginable dish, including soups, salads, main courses, side dishes, desserts, and preserves. Interspersed throughout are household hints and home remedies, as well as etiquette tips for housewives. The book provides a fascinating glimpse into domestic life in the early 20th century and will be of interest to anyone interested in culinary history, home economics, or the history of everyday life. Forgotten Books publishes hundreds of thousands of rare and classic books. 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. The digital edition of all books may be viewed on our website before purchase. print-on-demand item. Seller Inventory # 9781332820467_0
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The Cook's Guide, Vol 2 Classic Reprint
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781332820467
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The Cook's Guide, Vol 2 Classic Reprint
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781332820467
Quantity: 15 available