Cookery made easy; or, the most plain and practical directions for properly preparing to cook, and for nicely and cleanly cooking and serving-up all sorts of provisions, from a single joint of meat, with vegetables, to the finest-seasoned dishes of poultry, fish and game ... The whole written entirely from practice, and combining gentility with economy / by a Lady.

Date:
[1861?]
Catalogue details

Licence: Public Domain Mark

Credit: Cookery made easy; or, the most plain and practical directions for properly preparing to cook, and for nicely and cleanly cooking and serving-up all sorts of provisions, from a single joint of meat, with vegetables, to the finest-seasoned dishes of poultry, fish and game ... The whole written entirely from practice, and combining gentility with economy / by a Lady. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    11/188
    / ■£. COOKERY MADE EASY. DIRECTIONS FOR BOILING. The great art in boiling meat is to preserve a clean, delicate appearance, and to serve it up so as to eat tender, rich, and juicy. Now all this is very easily done, the whole secret lying in slightly washing the meat clean with luke-warm water, just before you cook it—using a clean saucepan and clean water,—getting it to boil over a moderately good but not a great fierce fire,—skimming it clean as it comes to a boil—and keeping it gently boiling after it is skimmed, till it is done. Meat so cooked will always look well, and eat tender; but if the inside of the pot is not quite clean, and if the water is not very carefully skimmed as soon as it comes to a boil, or if it is suffered to boil fast after it is skimmed, or to stop boiling altogether, though but for a short time, the meat will be unpleasant to the eye, have little juice or gravy, and eat harsh and hard. Iron or tin pots and saucepans are the best and most wholesome for cooking in: but on no account should the liquor in which any joint has been boiled, be suffered to remain in the pot to get cool, but as it may be readily converted into good and nourishing soup, it should be turned out into a soup tureen, or earthenware pan, and, when cold, be kept covered over till wanted. As to the time which a joint of meat will take to boil in, no precise rule cun be laid down,—the old idea of a B 3