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The Cook's Guide, Vol. 2 (Classic Reprint)

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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 give 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. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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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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 give 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. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com 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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