. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . s to be more carefully andskilfully conducted than it commonly is. Its suc-cess depends principally on allowing the fat toattain the exact degree of heat which shall givefirmness, without too quick browning or scorching,before anything is laid into the pan; for if this be neglected the articlefried will be saturated with the fat, and remain pale and flacci
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . s to be more carefully andskilfully conducted than it commonly is. Its suc-cess depends principally on allowing the fat toattain the exact degree of heat which shall givefirmness, without too quick browning or scorching,before anything is laid into the pan; for if this be neglected the articlefried will be saturated with the fat, and remain pale and flaccid. Whenthe requisite degree of colour is acquired before the cooking is complete,the pan should be placed high above the fire, that it may be continuedslowly to the proper point. Steaks and cutlets should be seasoned withsalt and pepper, and dredged on both sides lightly with flour before theyare laid into the pan, in which they should be often moved and turned,that they may be equally done, and that they may not stick nor burn toit. From ten to fifteen minutes will fry them. They should be evenlysliced, about the same thickness as for broiling, and neatly trimmed anddivided in the first instance. Lift them into a hot dish when done,.
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Keywords: ., bookcentury1800, bookdecade18, booksubjectcbk, booksubjectcookery
