All fried dishes, which are not sauced, should be served extremely
dry upon a neatly-folded damask cloth : they are best drained upon
a sieve reversed placed before the fire.
A wire basket of this form is convenient for frying parsley and
other herbs. It must be placed in
o pan well filled with fat, and lifted
out quickly when the herbs are done :
they may likewise be crisped in it
over a clear fire, without any fat.
The frying-pans fitted with wire
linings that lift in and out of them,
which have lately come much into use in good kitchens, are so excel-
lently adapted to save trouble, and so convenient for preparing de-
licately light patties, croquettes , rissoles , and other dishes of a similar
nature, that no cook who is expected to serve them in the best
manner should be without one. They should all be arranged upon
this wire lining, and plunged together into the boiling fat ; and well
drained on it when they are lifted out.
Wire Basket for Frying.
178
MODERN COOKERY.
[cnAP. ix.
BAKING, OR OYEN COOKERY.
The improved construction of the
ovens connected with all modern
cooking stoves, gives great facility at
the present day for home baking , even
in very small establishments ; and
without this convenience it is impos-
sible for justice to be done to the
person who conducts the cookery; as
many and great disadvantages attend the
sending to a public oven ; and it is very discouraging to a servant who
has prepared her dishes with nicety and skill, to have them injured
by the negligence of other persons. One of the best modes of
cooking with which we are acquainted is by means of a jar, resem-
bling in form that shown above, well pasted down, and covered with
a fold of thick paper, and then placed in a gentle oven. Eice is
most excellent when thus slowly baked with a certain proportion of
liquid, either by itself, or mingled with meat, fish, or fruit; but we
must reserve for another volume particulars of this little system of
slow oven-cookery, in which for some years past we have had num-
berless experiments made with almost uniform success : it is espe-
cially suited to invalids, from preserving the entire amount of
nourishment contained in the articles of food dressed by it ; and it is
to their use that we hope to appropriate it.
The oven may be used with advantage for many purposes for
which it is not commonly put into requisition. Calves’ feet, covered
with a proper proportion of water, may be reduced to a strong jelly
if left in it for some hours ; the half-head, boned and rolled, will be
found excellent eating, if laid, with
the bones, into a deep pan and baked
quite tender in sufficient broth or
water, to keep it covered in every part
until done ; good soup also may be
made in the same way, the usual in-
gredients being at once added to the
meat, with the exception of the vege-
tables, which will not become tender
if put into cold liquid, and should
therefore be thrown in after it begins
to simmer. Baking is likewise one of
Page 177
Presented as published in 1884. 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
All fried dishes, which are not sauced, should be served extremely dry upon a neatly-folded damask cloth : they are best drained upon a sieve reversed placed before the fire.
A wire basket of this form is convenient for frying parsley and other herbs. It must be placed in a pan well filled with fat, and lifted out quickly when the herbs are done : they may likewise be crisped in it over a clear fire, without any fat.
The frying-pans fitted with wire linings that lift in and out of them, which have lately come much into use in good kitchens, are so excellently adapted to save trouble, and so convenient for preparing delicately light patties, croquettes , rissoles , and other dishes of a similar nature, that no cook who is expected to serve them in the best manner should be without one. They should all be arranged upon this wire lining, and plunged together into the boiling fat ; and well drained on it when they are lifted out.
Wire Basket for Frying.
[CHAP. IX.
BAKING, OR OYEN COOKERY.
The improved construction of the ovens connected with all modern cooking stoves, gives great facility at the present day for home baking , even in very small establishments ; and without this convenience it is impossible for justice to be done to the person who conducts the cookery; as many and great disadvantages attend the sending to a public oven ; and it is very discouraging to a servant who has prepared her dishes with nicety and skill, to have them injured by the negligence of other persons. One of the best modes of cooking with which we are acquainted is by means of a jar, resembling in form that shown above, well pasted down, and covered with a fold of thick paper, and then placed in a gentle oven. Eice is most excellent when thus slowly baked with a certain proportion of liquid, either by itself, or mingled with meat, fish, or fruit; but we must reserve for another volume particulars of this little system of slow oven-cookery, in which for some years past we have had numberless experiments made with almost uniform success : it is especially suited to invalids, from preserving the entire amount of nourishment contained in the articles of food dressed by it ; and it is to their use that we hope to appropriate it.
The oven may be used with advantage for many purposes for which it is not commonly put into requisition. Calves’ feet, covered with a proper proportion of water, may be reduced to a strong jelly if left in it for some hours ; the half-head, boned and rolled, will be
found excellent eating, if laid, with the bones, into a deep pan and baked quite tender in sufficient broth or water, to keep it covered in every part until done ; good soup also may be made in the same way, the usual ingredients being at once added to the meat, with the exception of the vegetables, which will not become tender if put into cold liquid, and should therefore be thrown in after it begins to simmer. Baking is likewise one of