Artículos relacionados a Braxton's Practical Cook Book (Classic Reprint)
Sinopsis
Excerpt from Braxton's Practical Cook Book
The stock pot is the making of all good soups; that is to say if your kitchen is not provided with a stock pot it is impossible to make good soups. To prepare stock, take fresh beef bones, or bones of chicken, lamb, or any other fresh meat, crack them, put them into the pot, cover with cold water, set on the back of the stove and let it simmer all day, and if convenient, all night. The next morning strain, set in a cool place and when the grease rises, skim very carefully. Turn the stock, without any of the settlings, into the dish in which you wish to prepare the soup, and add the ingredients of whatever kind of soup you wish to prepare.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Reseña del editor
Excerpt from Braxton's Practical Cook Book
The stock pot is the making of all good soups; that is to say if your kitchen is not provided with a stock pot it is impossible to make good soups. To prepare stock, take fresh beef bones, or bones of chicken, lamb, or any other fresh meat, crack them, put them into the pot, cover with cold water, set on the back of the stove and let it simmer all day, and if convenient, all night. The next morning strain, set in a cool place and when the grease rises, skim very carefully. Turn the stock, without any of the settlings, into the dish in which you wish to prepare the soup, and add the ingredients of whatever kind of soup you wish to prepare.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Reseña del editor
Excerpt from Braxton's Practical Cook Book
Chicken Soup No. 1.
One chicken, one onion and one and one-half gallons of water. Chop the onion fine, cover the chicken with water, and when it is sufficiently cooked pick from the bones and cut in small pieces. Season to taste, flavor and thicken. I use nutmeg for flavoring.
Chicken Soup No. 2.
To be made the same as No. 1, with the exception that the bones are not taken out. The chicken is cut into square pieces and boiled. Flavor as in No. 1.
Brown Soup.
One gallon of good strong stock, one onion minced and a little bag of fine herbs. Boil, season with salt and pepper to taste, and add a cup of cooking wine when it is done. Have ready some square pieces of bread fried brown, pour the soup over them and send to the table.
Sago Or Tapioca Soup.
One gallon of chicken or veal broth and one cup of sago or tapioca. Put the sago to soak, boil the stock, and fifteen minutes before it is done add the sago. Season with salt and pepper and thicken if needed.
Oyster Soup.
One quart of oysters and two gallons of chicken broth. After the broth is done add the oysters, season with salt and pepper to taste, a little butter and thicken. Very nice.
Clam Soup.
One quart of clams, two gallons of water and one onion. Cut the clams, or chop them; mince the onion and boil all ten minutes. Add a piece of butter the size of a walnut, and season to taste. Liquor, if there is any with the clams, is a great improvement.
Lobster Soup.
One gallon of veal or chicken broth, the meat of six or eight large lobsters. Boil and add the lobsters, cut in small pieces, and let the whole simmer ten minutes and thicken. This is equal to any veal or chicken broth.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Braxton's Practical Cook Book (Classic Reprint)
Impresión bajo demandaLibrería: Forgotten Books, London, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: New. Print on Demand. This book is an exhaustive manual of practical cooking for those with or without professional experience as a cook, and also for those that appreciate cooking. It contains a varied selection of recipes for soups, roasts, sauces, breads, and desserts, including fish, oysters, lobsters, crabs, and turtle. All are classified clearly, and easy to locate. The author spent many years as a chef for various institutions and hotels, and has compiled a book of recipes that are economical and easy to follow. The author not only provides a simple recipe guide, but explains how to prepare stock for soup, how to pickle and preserve, and how to approach cooking creatively. By offering a wide range of recipes, from the simple to the complex, this book provides an excellent resource for both novice and experienced cooks. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Nº de ref. del artículo: 9781330071861_0
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Braxton's Practical Cook Book Classic Reprint
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PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781330071861
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Braxton's Practical Cook Book Classic Reprint
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781330071861
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