Cooking; or, Practical and economical training for those who are to be servants, wives and mothers : management of the kitchen, plain cooking, breadmaking, baking, brewing, pickling, etc. Prepared for the use of the National and Industrial Schools of the Holy Trinity, at Finchley.

Date:
1849
Catalogue details

Licence: Public Domain Mark

Credit: Cooking; or, Practical and economical training for those who are to be servants, wives and mothers : management of the kitchen, plain cooking, breadmaking, baking, brewing, pickling, etc. Prepared for the use of the National and Industrial Schools of the Holy Trinity, at Finchley. 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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    ping-pan, and baste for a short time with it before using the meat’s own fat or dripping. Having basted the meat well with its own fat, after the removal of the paper, dredge it slightly with flour to give it a frothy appearance. Then sprinkle it with salt, which will greatly improve the flavour of the meat, and cause the gravy to flow on cutting. The dripping must be strained off clear, and put away for frying with. IHHS OR SIRLOIN OF BEEF. Q. Have you attended to the General Directions for Roasting ? A. Yes, Ma’am. Q. Then you must make up your fire to roast this piece of beef. \i sixteeri ijounds : what time will it require to cook '? A. From three hours and a half to four hours. Q. IIow do you manage your fire ? A. From the size of the joint, I must have a clear and rather strong fire, and at first I must place the meat at a considerable distance, or the outside will get dry and scorched before the inside can be warmetl through. (i. Do you put any salt on your meat before you lay it to the fire? A. No, Ma’am ; that would draw out the gravy, and make the meat dry. Q. IIow do you prevent the fat from scorching or burning ? A. I must have a i)iece of writing-paper to place before it. Q. IIow will you know when the meat is nearly done ? A. By the smoke or steam proeeeding from it to- wards the fire. Q. When that is the case, what do you do next?