. 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 . roiled beef ormutton, rather under-dressed; but pork chops should always be tho- * Salmon broiled in slices is a favourite dish with eaters who like the full rich fla-vour of the fish preserved, as it is much more luscious (but less delicate) dressed thusthan when it is boiled. The slices should be cut from an inch to an inch and a half*hick and taken from
. 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 . roiled beef ormutton, rather under-dressed; but pork chops should always be tho- * Salmon broiled in slices is a favourite dish with eaters who like the full rich fla-vour of the fish preserved, as it is much more luscious (but less delicate) dressed thusthan when it is boiled. The slices should be cut from an inch to an inch and a half*hick and taken from the middle of a very fresh salmon ; they may be seasoned withcayenne only, and slowly broiled over a very clear fire; or, folded in buttered paperbefore they are-laid on the gridiron : or, lightly brushed with oil, and highly seasoned ;or, dipped into egg-yolks and then into the finest crumbs mixed with salt, spice, andplenty of minced herbs, then sprinkled with clarified butter; but in whichever waythey are prepared they will require to be gently broiled, with every precaution againsttheir being smoked. From half to three quarters of an hour will cook them. Driedsalmon cut into thin slices is merely warmed through over a slow 136 MODERN COOKERY. [CHAP. VII. roughly cooked. When a fowl or any other bird is cut asunder beforeit is broiled, the inside should first be laid to the fire: this should bedone with kidneys also. Fish is less dry, and of better flavour, as wellas less liable to be smoked, if it be wrapped in a thickly buttered sheetof writing paper before it is placed on the gridiron For the more deli-cate-skinned kinds, the bars should be rubbed with chalk instead ofsuet, when the paper is omitted. Cutlets, or meat in any other form,when egged and crumbed for broiling, should afterwards be dipped intoclarified butter, or sprinkled with it plentifully, as the egg-yolk andbread will otherwise ibrm too dry a crust upon it. French cooks seasontheir cutlets both with
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Keywords: ., bookcentury1800, bookdecade18, booksubjectcbk, booksubjectcookery
