This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1882 Excerpt: ...draw it nearer; allow twenty minutes to the pound. If liked, prepare a stuffing as for leg of pork. How to Serve.--Dish the outer side upwards, with gravy made in the dripping pan round. Garnish.--Potatoes boiled, cut in halves, and browned. Sauce.--Apple sauce or stewed rhubarb. Vegetables.--Mashed potatoes, and any ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1882 Excerpt: ...draw it nearer; allow twenty minutes to the pound. If liked, prepare a stuffing as for leg of pork. How to Serve.--Dish the outer side upwards, with gravy made in the dripping pan round. Garnish.--Potatoes boiled, cut in halves, and browned. Sauce.--Apple sauce or stewed rhubarb. Vegetables.--Mashed potatoes, and any preferred dressed vegetables, or sauerkraut. Note.--Spare rib and saddle are dressed and served in the same way. A Yorkshire pudding flavoured with sage and onion, prepared as for stuffing and dressed under the joint, is a nice and economical addition. Griskht. How to Buy.--Follow the rules for choosing pork in buying this joint. The weight will average 6 lbs., and the price 7d. to 8d. per lb. How to Cook.--Set the meat on in a saucepan just covered with cold water, and allow it to come slowly to the boil; when it has just boiled take it up, rub it over with butter, and flour it; then roast, allowing a quarter of an hour to each pound. If roasted without parboiling, this part of the pig will be hard. How to Serve.--Dish with brown gravy over. Garnish.--Browned potatoes. Sauce.--Tartar or apple sauce (p. 371). Vegetables.--Mashed potatoes and sauerkraut. Pig Without Head Oe Tail. How to Buy.--Buy from 4 to 6 lbs. of fresh breast of pork, choose it not too fat, and with a thin skin. The average price for this part is 7d. to 8d. per lb. How to Cook.--Take out all the bones, and lay the meat flat out on the table; cover it with pork, stuffing the same as for leg, adding a little allspice; roll the meat up tightly, and tie it into a bolster form with twine; then score it to carve easily; roast it at some distance from the fire at first, advancing it by degrees till done. It will take twenty minutes to the pound, and in frosty weather must be allowed...
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Add this copy of Handbook of Domestic Cookery to cart. $49.08, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2018 by Palala Press.
