Of heavier apparatus is further required a large, mortar of
stone, granite, or marble, or of iron, on a cylindrical 2^icce
of a tree, partially imbedded in the wood, and a hox-wood
pestle for use with the mortar ; it serves for pounding meat
and other materials tor farces and 2^urdes. There is also
required a chopping -hloclc, being a cylindrical section of a
tree with three inserted legs, for chopping and dressing
meat. The chopper and dressing-knives should be suspended
close to the chopping-block.
Of lighter movable ap>paratus the kitchen requires three
iron galvanized spoons of different sizes, and a number of
ivooden spoons. It is advisable to have a dozen of these, as
they are much used for stirring, and must not be used
except after having been washed and dried. A hasting-ladle
is indispensable in the management of roasts, and although
some people hold basting in pretended abhorrence, the
flavour of the roast and its gravy depends so much upon
proper basting that we hold a j)roper ladle for its per-
formance to be a necessary instrument. A fish-slice is
needed to dress and fllet the larger kinds of fish. A set of
sheiocrs, to be kept in a cylindrical tin box, is requisite for
the proper dressing and trussing of joints, fowls and game,
so as to keep the various parts in proximity to each other,
and prevent extremities from getting dry or burnt. The
skewers for the larger joints, such as roast beef, or lamb, or
boned roll of beef, are mostly supplied by the butcher.
These are made of wood. A set of larding needles is an
essential in an elegant kitchen. The needles must be of
several sizes to be able to receive and carry, the one thicker,
the other thinner lardoons or bacon-strips. These needles,
like the skewers, should be kept in a cylindrical tin box.
KirCHEN REQUISITES AND CULINARY AXIOMS 57
The cook should further have suspended near the chopping-
block a chopper, a meat-smv, a broad chisel measuring two
inches along the cutting edge, and a mallet. With these
instruments the bones of any joints can be elegantly ad-
justed, and the task of carving much facilitated. Three
culinary knives, of different sizes, for the dressing of meat ;
a mincing-knife, being half knife, half chopper, but light
and sharp ; a rocking -knife, a crescent-shaped tool used
to mince with its convex edge, without noise, meat as well
as vegetables, and a square mincing-hoard of thick, hard
wood, complete the outfit having reference to the treatment
of the flesh of animals.
For the production of dishes in which flour is used we
require two plcdn pudding motolds, for use in hot water ; a
cake-mould, for baking in the oven ; two p>lain border
moulds ; a jagger, with revolving disks ; a set of
Page 48
Presented as published in 1895. 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
Of heavier apparatus is further required a large, mortar of stone, granite, or marble, or of iron, on a cylindrical piece of a tree, partially imbedded in the wood, and a hox-wood pestle for use with the mortar ; it serves for pounding meat and other materials tor farces and purées. There is also required a chopping -hloclc, being a cylindrical section of a tree with three inserted legs, for chopping and dressing meat. The chopper and dressing-knives should be suspended close to the chopping-block.
Of lighter movable apparatus the kitchen requires three iron galvanized spoons of different sizes, and a number of ivooden spoons. It is advisable to have a dozen of these, as they are much used for stirring, and must not be used except after having been washed and dried. A hasting-ladle is indispensable in the management of roasts, and although some people hold basting in pretended abhorrence, the flavour of the roast and its gravy depends so much upon proper basting that we hold a proper ladle for its performance to be a necessary instrument. A fish-slice is needed to dress and fllet the larger kinds of fish. A set of skewers, to be kept in a cylindrical tin box, is requisite for the proper dressing and trussing of joints, fowls and game, so as to keep the various parts in proximity to each other, and prevent extremities from getting dry or burnt. The skewers for the larger joints, such as roast beef, or lamb, or boned roll of beef, are mostly supplied by the butcher. These are made of wood. A set of larding needles is an essential in an elegant kitchen. The needles must be of several sizes to be able to receive and carry, the one thicker, the other thinner lardoons or bacon-strips. These needles, like the skewers, should be kept in a cylindrical tin box.
The cook should further have suspended near the choppingblock a chopper, a meat-smv, a broad chisel measuring two inches along the cutting edge, and a mallet. With these instruments the bones of any joints can be elegantly adjusted, and the task of carving much facilitated. Three culinary knives, of different sizes, for the dressing of meat ; a mincing-knife, being half knife, half chopper, but light and sharp ; a rocking -knife, a crescent-shaped tool used to mince with its convex edge, without noise, meat as well as vegetables, and a square mincing-hoard of thick, hard wood, complete the outfit having reference to the treatment of the flesh of animals.
For the production of dishes in which flour is used we require two plcdn pudding motolds, for use in hot water ; a cake-mould, for baking in the oven ; two p>lain border moulds ; a jagger, with revolving disks ; a set of