Manual of military cooking / prepared at the Army School of Cookery.

Date:
1910
Catalogue details

Licence: In copyright

Credit: Manual of military cooking / prepared at the Army School of Cookery. Source: Wellcome Collection.

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

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    shake it occasionally to prevent burning, but do not stir it if it can be avoided. When it has simmered gently from 20 to 25 minutes it should be tender. Patna rice will not require quite so long to cook as many of the other varieties. Shake in a little salt, and drain it on a colander, when the grain will separate and be of the finest flavoui-. To hoil Rice in large quantities. As it is impossible to cook rice in large quantities in the Dean's and other boilers in use by the above recipe, the following method has been found very good. Prepare the rice for boiling as already directed. Have ready a boiler containing 8 times moi-e water than there is rice, bring to a sharp boil, throw in the rice, draw the fire at once ; damp the boiler down, place on the lid, allow to stand for 10 minutes, remove the lid, gently stir the rice, replace the lid, allow to remain for 10 minutes more, see if the rice is cooked, strain off the water and serve. Care should be taken that it is not allowed to remain too long in the boiler ; rice should never be overcooked. COOKING, VAEIOUS METHODS OF. The various methods of cooking in the Service are roasting, baking, boiling, steaming, stewing, frying, and broiling, and may be described as follows :— Boasting. Eoasting may be pei'formed in two ways : (1) With an open fire- place ; (2) in an oven. (1) To roast meat is to cook it by exposing it to the direct heat of the fire (360° Fah.). Authorities dififer greatly as to the best mode of roasting, but all agree that the fire must be bright and fierce. To preserve its nutritious matter, the meat should at first be placed close to the fire, basted and slightly dredged, by doing so the exterior of the meat becomes hard, which prevents the escape of the juices; then withdraw it to a greater distance from the fire and baste until done. The time required is 15 to 18 minutes per 1 lb. weight, but that must be judged by the thickness of the joint and the quality of the meat. Young and fat meat requires longer than old and lean. If on pressing the lean part with the flat portion of a knife, the meat yields easily, or if the steam from the meat draws towards the fire, it is done. The loss in roasting is from 30 to 35 per cent., being the greatest average loss in cooking. Basting is pouring fat or dripping over the meat from a pan placed underneath.