Mrs. John G. Carlisle's Kentucky Cook Book

Mary Jane Goodson Carlisle

Editore: Forgotten Books
Formato: PDF
Testo in en
Cloud: Scopri di più
Compatibilità: Tutti i dispositivi (eccetto Kindle) Scopri di più
Dimensioni: 1011,81 KB
  • EAN: 9780259615194
pagabile con 18App pagabile con Carta del Docente

Articolo acquistabile con 18App e Carta del Docente

€ 7,85

Venduto e spedito da IBS

8 punti Premium

Scaricabile subito

Aggiungi al carrello Regala

non è possibile acquistare ebook su dispositivi Apple. Puoi comunque aggiungerli alla wishlist

Descrizione
The base of your soup should always be uncooked meat. To this, if you like, may be added cracked bones of cooked game, or underdone beef or mutton, but for flavor and nourishment depend upon the juices of the meat that was put in raw. Cut this into small pieces and beat the bone until it is fractured at every inch of its length. Put them on with cold water, without salt, and heat very slowly. Do not boil fast at any stage of the making. Keep the pot covered and do not add salt until the meat is thoroughly done, as it has a tendency to harden the fibers and hinder the flow of the juices. Strain always through a cullender, after which clear soups should be filtered through a hair sieve or a coarse bobbinet lace. The bag should not be squeezed. Do not uncover until you are ready to ladle out the soup. Do this neatly and quickly, having your soup plates heated beforehand. - Rules from Marion Harland's Common Sense in the Household.