This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1868 Excerpt: ...be hardened, and the knuckle end will be done before the thick part. When done, serve it on a hot dish with a garnish of turnips, or parsnips. A peas-pudding must be served with boiled leg of pork, and greens as vegetables. It may be boiled in a cloth dredged over with flour, which gives it a very delicate appearance, ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1868 Excerpt: ...be hardened, and the knuckle end will be done before the thick part. When done, serve it on a hot dish with a garnish of turnips, or parsnips. A peas-pudding must be served with boiled leg of pork, and greens as vegetables. It may be boiled in a cloth dredged over with flour, which gives it a very delicate appearance, but in that case the water in which it was boiled cannot be used as a stock for pea-soup, and is thus wasted. To Boil Baoon. Time, one hour and a half for two or three pounds. 295. If very salt, soak it in soft water two hours before cooking. Put it into a saucepan with plenty of water and let it boil gently. If a fine piece of the gammon of bacon, it may, when done, have the skin, as in hams, stripped off, and have finely-powdered bread-raspings strewed over it. To Steam Bacon. Time, twenty minutes to the pound. 296. It is a mistake to boil bacon. It should be steamed. No waste then takes place as to quantity, and the flavour is quite preserved, while the bacon is much more tender, as it cannot well be spoiled by too quick boiling. Scrape the outer rind or skin well, wash the bacon, put it in a steamer over a pot of boiling water, and steam it for as long as required by the weight. Serve it with Veal or fowls, or (in the kitchen) by itself with greens. To tielt Lard. 297. Strip off all the skin from the inner part of a pig, put it into a jar, and place it in a large saucepan of boiling water. Let it simmer gently over a bright fire, and as it melts, take it gently from the sediment. Put it into nicely cleaned bladders for use; keep them in a cool place. The smaller the bladders are, the better the lard keeps. If the air reaches it, it becomes rank. This is most useful for frying fish (it is used instead of oil). Mixed with butter it makes fin...
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Add this copy of Warne's Model Cookery and Housekeeping Book; Containing to cart. $135.44, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2012 by Rarebooksclub. com.
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