File:The ideal cook book (1902) (14765023645).jpg

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English:

Identifier: idealcookbook00greg (find matches)
Title: The ideal cook book
Year: 1902 (1900s)
Authors: Gregory, Annie R
Subjects:
Publisher: Chicago, American wholesale company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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In cutting up veal, the hind-quarter is divided into loin and leg, andthe fore-quarter into breast, neck and shoulder. HIND-QUARTER. Section A: Loin, the finest cut for roasts and chops.B: Fillet, for roasts and cutlets.C: Rump-end, used for roasts and cutlets.D: Knuckle, used for stews, soups, mince-meat. FORE-QUARTER. E: Neck, used for stock, stews and hashes. F: Breast, used for roasting and chops. G: Blade-bone, used for pot-roasts and stews. H: Fore-knuckle, used for soups and pot-pies. I: Used for roasts. J; Same as D in hind-quarter.
Text Appearing After Image:
HOW TO MAKE THEM. A GREAT French authority on cooking says that soup bears the samerelation to the dinner that a doorway bears to a house, and, it issafe to say, too, that no other dish is capable of such variation, and nonehas received so much attention from the cooks of all ages and all nation-alities. There are at present about two hundred and ninety differentkinds. When made of good material and in a proper manner, they aremore nourishing than almost any other kind of food. KINDS OF SOUP. Soups are divided into two kinds—meat and vegetable. As thelatter properly belong to Part II., only soups with meats will be foundunder this heading. In the making of meat soups, it is a matter of tasteas to what portion of the beef shall be selected for making them. Somehousekeepers prefer the shin bone, as it contains the marrow, which addsstrength and thickness to the soup, while others like the neck, as thatmakes a more nutritious soup. There are three classes of soup—clear, thick and pur

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Flickr tags
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  • bookid:idealcookbook00greg
  • bookyear:1902
  • bookdecade:1900
  • bookcentury:1900
  • bookauthor:Gregory__Annie_R
  • bookpublisher:Chicago__American_wholesale_company
  • bookcontributor:The_Library_of_Congress
  • booksponsor:Sloan_Foundation
  • bookleafnumber:58
  • bookcollection:library_of_congress
  • bookcollection:americana
Flickr posted date
InfoField
28 July 2014


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