Modern domestic cookery : based on the well-known work of Mrs. Rundell, but including all the recent improvements in the culinary art, founded on principles of economy and practical knowledge, and adapted for private families / by a lady. With illustrative woodcuts.

Date:
1853
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery : based on the well-known work of Mrs. Rundell, but including all the recent improvements in the culinary art, founded on principles of economy and practical knowledge, and adapted for private families / by a lady. With illustrative woodcuts. 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.

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    CHAPTER III. FOOD AND COOKERY. “ Plain living ” not the most wholesome — The Science of Cooking — Diet and Digestion — Advantage of Variety in Food — Hints on Stewing — On Roasting — On Boiling — On Broiling — On Frying — Suet — The Art of Seasoning—’Maxims for Cooks — Boning, Larding, and Braising — Glazing — Forcing — Blanching—To keep Meat hot — Hot Closet. Tiie commonly received idea, that what goes under the deno- mination of “ good plain living ”—that is, joints of meat, roast or boiled—is best suited to all constitutions, has been proved to be a fallacy. Many persons can bear testimony to the truth of Dr. Kitchener’s remark, that elaborate culinary processes are frequently necessary in order to prepare food for the diges- tive organs, which are but too frequently taxed beyond their power. Indeed, it may be truly said, that many persons actually lose their lives by over-indulgence in food rendered indigestible by being badly cooked. Until a comparatively late period the art of cookery was almost in a state of infancy, for our ancestors were, with few exceptions, content with the most simple, or rather imperfect, preparation of their food, and “ made dishes ” were very little known. Of late years, however, it has gradually risen to a branch of science, founded on practical experience, combined with a knowledge of chemistry; and the numerous works published on its improvement, both in this country and on the Continent, have brought it to a degree of perfection which its early professors never expected to attain. This remark applies, however, rather more to the cookery of animal than of vegetable food ; for, in England, vegetables are chiefly used as an accompaniment to meat, while—as will be hereafter shown —many delicacies of the kitchen-garden may, if properly dressed, be rendered very palatable dishes to be eaten alone. It is our intention to endeavour to correct the prejudice in favour of a family joint—by showing that the same quantity of meat, if dressed in different ways, though still retaining a certain degree of simplicity, will be more pleasant to the