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قراءة كتاب A Course of Lectures on the Principles of Domestic Economy and Cookery

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A Course of Lectures on the Principles of Domestic Economy and Cookery

A Course of Lectures on the Principles of Domestic Economy and Cookery

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دار النشر: Project Gutenberg
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href="@public@vhost@g@gutenberg@html@files@35567@[email protected]#forcemeat" class="pginternal" tag="{http://www.w3.org/1999/xhtml}a">Forcemeat for Meats.
Potatoes, broiled and baked.
Cheese Crusts.


Fourth Day.

Pea Soup with Crusts.
Salt Codfish, stewed in Cream.
Venison with Currant Jelly.
Stewed Carrots.
Cabinet Pudding.


Fifth Day.

Tomato Soup.
Fried Pickerel.
Beef, a la mode Rolls.
Puree of Spinach.
Caramel Custard.


Sixth Day.

Oyster Soup.
Oysters, broiled and fried.
Oysters with Bacon.
Mobile Roast Oysters.
Welsh Rarebits.


THE UNIVERSITY COURSE.


AT 2 P. M. DAILY.


First DaySoup Making, and Stews.

Second DayGood Breads, Plain Pastry and Puddings.

Third DayFish and Poultry.

Fourth DayMeats and Vegetables.

Fifth DayCheap Dishes and Rewarmed Foods.

Sixth DayCookery for the Sick.

Tea, Coffee, Omelettes, Sauces, and various small dishes will be treated when the occasion offers.


The last half hour of each day will be devoted to the discussion of questions referring to the subject in hand, and to the testing of dishes cooked.


FIRST LECTURE.

Our lesson this morning, ladies, will consist of the preparation of what is called soup stock, or beef broth, which is the basis of many kinds of soup; it is very easily made, simple in its composition, and exceedingly nutritious; the other dishes to be made are boiled salmon with cream sauce; potatoes, stewed in butter; and quail, boned and broiled. I give you the boned quail to show you what an exceedingly simple operation boning is. It is supposed to be very difficult, and it is done sometimes in curious ways; but the best way is the simplest and easiest. If we have time we will prepare a few omelettes.

As I shall begin with soup stock, you will take your receipt for that. For each quart of soup stock or broth which you intend to make, use one pound of meat and bone. By that I mean meat and bone weighed together. The cut which I have here is from the upper part of the leg, next to the round. You can use any cut of the leg, the shank, which is the lower part of the leg, or the neck; any of the cheaper parts of meat will answer for soup meat. First, cut the meat from the bone; the butcher will always do that for you; then have the bone broken in small pieces. The butcher, of course, will do that very much more easily than you can do it. Do not wash the meat; wipe it all over with a towel wet in cold water. Put the bones in the bottom of the soup kettle, laying the meat on the bones; then add cold water in the proportion of a quart to each pound of meat and bones. Set the soup kettle over the fire, and let the broth slowly heat and boil. As it boils a scum will rise to the surface, which is to be removed in case you are preparing stock for clear soup. The scum is composed of the blood and the albumen of the meat, and is only removed for the purpose of clarifying the soup. It is nutritious, and for that reason it should always be saved. In France, and in kitchens where French cooks are employed, this scum is used either in thick soup—for instance, in vegetable soup, such as I shall make

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