Common-sense cookery for English households : based upon modern English and continental principles ; with twenty menus for little dinners worked out in detail / by A. Kenney-Herbert ("Wyvern").

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
[1894]
Catalogue details

Licence: Public Domain Mark

Credit: Common-sense cookery for English households : based upon modern English and continental principles ; with twenty menus for little dinners worked out in detail / by A. Kenney-Herbert ("Wyvern"). 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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    dry up the sauce or gravy even if it does not cause meat to catch at the bottom of the pan and burn. Hence the value of the bain-marie in this branch of work also. The “ safe-boiling stove mat ” is most useful in the same way providing a fender between a vessel and the hot-plate. _ Although It may be allowed perhaps that the ordinary cook IS fairly acquainted with the common utensils of the kitchen in the matter of frying-pans I do not think that she has always been taught to distinguish between a /rf/«r^-pan, a ^^«/^-pan, and an omelette-^^n, or the vastly different processes which unfortunately come under the one and only denomination of frying m the English culinary vocabulary. Havincr no word to express the exact meaning of the French term muter as opposed to frire^ English authors have been driven to explain the chief frying methods as “ wet ” and « dry ” respec- tively. Now for all real friture work, i.e., “ wet frying,” you require a frying-vessel—a frying kettle in short, rather than the ordinary frying-/«« of commerce, steady over the fire on account of its own weight, with a wire drainer. In the lists of most furnishing ironmongers this vessel is called a “ fish fryer ” but this is misleading, for it is needed for every species of work by this method—in conjunction with the wire frying-ba.sket in tie case of whitebait, for croquettes, rissoles, cromesquis and fritters of any kind. Anothei^ most necessary utensil—much needed by the cook in connection with this process—does not appear in the lists, viz., a wile latticed rest in the style of a pastrycook’s wire drainer, on which things fried can be set to dry either in front of the fire or in the mouth of the oven. The necessity for this will be shown hereafter. Any furnishing ironmonger can supply this. Dry ” frying is conducted in a j-r?«/<?-pan, the French vessel differing from the English frying-pan in having an upright rim and being provided with a handled cover. The method of using it will be explained in due course. The ome/ette-'pa.n is shallow with a gently sloping rim ; its use is described in a chapter on omelettes.