In carving and serving a pie, begin by cutting the cover
or paste in triangular pieces from the centre to the sides.
Cut only two pieces before taking out and serving the meat.
Serve a piece of paste, and also a little gravy, with each piece
of meat.
In carving roast hare, cut slices from the back on each
side from head to tail ; then take off the shoulders and legs ;
divide the legs into two. If more be required, cut the
remainder of the body across in two or three places. Serve
a portion of stuffing with each piece.
Plum-pudding should be cut in slices from top to bottom,
cutting always from the centre.
Cheese should be served in small thick pieces.
j
146 PROPER METHOD OF CLEANING KITCHEN UTENSILS.
DIRECTIONS FOR SERVANTS.
THE PROPER METHOD OF CLEANING KITCHEN
UTENSILS.
The proper and thorough cleaning of all utensils used in
cooking is, as we before remarked, of the utmost importance ;
we therefore give directions for cleaning the principal of
these.
All pans should of course he kept scrupulously clean, but
this remark applies especially to the fish-kettle, for if the
smallest particle of the fish remains in the corners of the
kettle, the flavour of the fish next cooked in it is apt to
become tainted. To obviate this, it is always better before
using a fish-kettle to place it over the fire for a few minutes
with a little boiling water in it ; the water should then be
poured away, and the kettle well rinsed before it is used.
To clean Iron Saucepans. — First wash the saucepan well
inside and out with plenty of ljot water and soda, and
then with a pot-range (a bunch of stiff twigs tied tightly
together and cut evenly across) scour it thoroughly with hot
water, fine sand, and, if necessary, a little soap. When the
pan is quite clean and bright, rinse in fresh hot water,
and set by the side of the fire to dry. Then put away in
the proper place, turning it up so that the air may get in.
Clean the lid of the saucepan in the same manner.
If onions have been cooked in the pan, fine ashes may be
used instead of sand ; they will help to remove the disagree-
able odour.
A saucepan that is clean on the outside will cook more
quickly than one which is dirty.
PROPER METHOD OF CLEANING KITCHEN UTENSILS. 147
Enamelled Pans. — Clean as directed for iron saucepans,
using broken egg-shells instead of sand. Should the enamel
have become slightly burned, this will be removed by the
use of the egg-shells.
Frying-pans. — These should be washed in hot water and
soda, without sand or soap, and then rinsed, dried thoroughly,
and kept in a dry place.
Copper Vessels. — The bright linings of copper vessels are
best cleaned with the tips of the fingers, or soft rag. Rub
well with soft soap, using just -sufficient warm water to
moisten it. When the inside is quite bright and clean,
rinse, and then clean the outside by rubbing it with half a
lemon dipped in powdered bath-brick, until all stains are
removed. Rinse the vessel, dry it carefully, and put away.
The skins of lemons from which the juice has been
squeezed may be kept for cleaning coppers.
Tins. — First wash the tins in very hot water and soda.
Moisten some whiting with water, dip a piece of flannel into
it, and rub the tins all over with the mixture, taking care
to go into all the corners ; let the whiting dry on the tins,
and then rub it off with a duster ; polish with a chamois
leather.
Page 84
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
In carving and serving a pie, begin by cutting the cover or paste in triangular pieces from the centre to the sides. Cut only two pieces before taking out and serving the meat. Serve a piece of paste, and also a little gravy, with each piece of meat.
In carving roast hare, cut slices from the back on each side from head to tail ; then take off the shoulders and legs ; divide the legs into two. If more be required, cut the remainder of the body across in two or three places. Serve a portion of stuffing with each piece.
Plum-pudding should be cut in slices from top to bottom, cutting always from the centre.
Cheese should be served in small thick pieces.
[illustration: ]
146 PROPER METHOD OF CLEANING KITCHEN UTENSILS.
DIRECTIONS FOR SERVANTS.
THE PROPER METHOD OF CLEANING KITCHEN UTENSILS.
The proper and thorough cleaning of all utensils used in cooking is, as we before remarked, of the utmost importance ; we therefore give directions for cleaning the principal of these.
All pans should of course he kept scrupulously clean, but this remark applies especially to the fish-kettle, for if the smallest particle of the fish remains in the corners of the kettle, the flavour of the fish next cooked in it is apt to become tainted. To obviate this, it is always better before using a fish-kettle to place it over the fire for a few minutes with a little boiling water in it ; the water should then be poured away, and the kettle well rinsed before it is used.
To clean Iron Saucepans. — First wash the saucepan well inside and out with plenty of hot water and soda, and then with a pot-range (a bunch of stiff twigs tied tightly together and cut evenly across) scour it thoroughly with hot water, fine sand, and, if necessary, a little soap. When the pan is quite clean and bright, rinse in fresh hot water, and set by the side of the fire to dry. Then put away in the proper place, turning it up so that the air may get in.
Clean the lid of the saucepan in the same manner.
If onions have been cooked in the pan, fine ashes may be used instead of sand ; they will help to remove the disagreeable odour.
A saucepan that is clean on the outside will cook more quickly than one which is dirty.
PROPER METHOD OF CLEANING KITCHEN UTENSILS. 147
Enamelled Pans. — Clean as directed for iron saucepans, using broken egg-shells instead of sand. Should the enamel have become slightly burned, this will be removed by the use of the egg-shells.
Frying-pans. — These should be washed in hot water and soda, without sand or soap, and then rinsed, dried thoroughly, and kept in a dry place.
Copper Vessels. — The bright linings of copper vessels are best cleaned with the tips of the fingers, or soft rag. Rub well with soft soap, using just -sufficient warm water to moisten it. When the inside is quite bright and clean, rinse, and then clean the outside by rubbing it with half a lemon dipped in powdered bath-brick, until all stains are removed. Rinse the vessel, dry it carefully, and put away.
The skins of lemons from which the juice has been squeezed may be kept for cleaning coppers.
Tins. — First wash the tins in very hot water and soda. Moisten some whiting with water, dip a piece of flannel into it, and rub the tins all over with the mixture, taking care to go into all the corners ; let the whiting dry on the tins, and then rub it off with a duster ; polish with a chamois leather.