I have also observed, with regard to the ordinary directions given in
the majority of cases on labels of bottles, that they too often fail to
explain their properties ; and there are many instances in which, were
the nature of the contents described, it would be extremely useful. For
instance— is it hot, or sweet, or acid ? Take again that very large class
of condiments which may be generally entitled “ pickles.” There are
few persons, I imagine, who are aware how very useful pickles are in
making various kinds of appetising sauces. There is a general impression
INTRODUCTION. vii ,
amongst Englishmen that pickles are to be eaten only with cold meat,
and very few have any idea beyond this point. Throughout the
present work directions are given for using pickles, not only in the
ordinary way— that is, as an adjunct to cold meat— but also for making
sauces that can be made hot and served up with hot meat. Such dishes
as hashed beef with pickled walnut are now of daily occurrence, as well
as many others. Another purpose to which many of these pickles can
be turned to account is that of ornamenting. How very few “ good
plain cooks” know the value of a redchili or the pickled red capsicum
simply for ornamental purposes. Again, with our pickle bottle, the
probability is that what is left will be the small pickled gherkins, or
cucumbers. In describing the way to make mayonnaise salad I have
shown how useful are these remains when sliced up and used, as the
cookery books would say, “ as hereinafter directed.” I must here refer
the reader to the contents of the book itself.
In using preserved goods of all kinds, there are certain general
principles to be observed with regard to all. I will commence with
tinned and potted meats. These should be rightly divided into two
distinct classes. There is the tinned meat itself, whole, such as
Australian beef or mutton, and tinned meat which is made in the form
rather of forcemeat, such as potted ham, potted tongue, etc. With
regard to the first, the present work has little to say. Some years ago
tinned meat in built was largely introduced into this country, and
much criticised. There can, however, be no doubt about its not being
able to compete with fresh meat.
The chief point to be taken into consideration with regard to the
preservation of tinned meat is the fact that it should be kept cool,
or at any rate be made cold before it is opened. In the case of an
ordinary piece of meat, such as boiled beef, the meat is surrounded by
a bright, colourless jelly, which contains almost as much nourishment
as the meat itself. Should it be opened in a hot country this jelly
would, of course, be a fluid, and the food would look moist and dis-
agreeable. Should the meat, however, be required hot, it would be
far best to heat it in the tin itself before opening it. When hot, the tin
can be opened, the meat turned out hot, and the jelly poured round in the
shape of gravy. In the case of the vast majority of tinned meats of
every description, including rich ones, such as tinned woodcock, tinned
snipe, etc., the cook should always bear in mind the importance of
letting the tin be perfectly cold before it is opened.
Page 4
Presented as published in 1880. 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
I have also observed, with regard to the ordinary directions given in the majority of cases on labels of bottles, that they too often fail to explain their properties ; and there are many instances in which, were the nature of the contents described, it would be extremely useful. For instance— is it hot, or sweet, or acid ? Take again that very large class of condiments which may be generally entitled “ pickles.” There are few persons, I imagine, who are aware how very useful pickles are in making various kinds of appetising sauces. There is a general impression
INTRODUCTION. vii ,
amongst Englishmen that pickles are to be eaten only with cold meat, and very few have any idea beyond this point. Throughout the present work directions are given for using pickles, not only in the ordinary way— that is, as an adjunct to cold meat— but also for making sauces that can be made hot and served up with hot meat. Such dishes as hashed beef with pickled walnut are now of daily occurrence, as well as many others. Another purpose to which many of these pickles can be turned to account is that of ornamenting. How very few “ good plain cooks” know the value of a redchili or the pickled red capsicum simply for ornamental purposes. Again, with our pickle bottle, the probability is that what is left will be the small pickled gherkins, or cucumbers. In describing the way to make mayonnaise salad I have shown how useful are these remains when sliced up and used, as the cookery books would say, “ as hereinafter directed.” I must here refer the reader to the contents of the book itself.
In using preserved goods of all kinds, there are certain general principles to be observed with regard to all. I will commence with tinned and potted meats. These should be rightly divided into two distinct classes. There is the tinned meat itself, whole, such as Australian beef or mutton, and tinned meat which is made in the form rather of forcemeat, such as potted ham, potted tongue, etc. With regard to the first, the present work has little to say. Some years ago tinned meat in built was largely introduced into this country, and much criticised. There can, however, be no doubt about its not being able to compete with fresh meat.
The chief point to be taken into consideration with regard to the preservation of tinned meat is the fact that it should be kept cool, or at any rate be made cold before it is opened. In the case of an ordinary piece of meat, such as boiled beef, the meat is surrounded by a bright, colourless jelly, which contains almost as much nourishment as the meat itself. Should it be opened in a hot country this jelly would, of course, be a fluid, and the food would look moist and disagreeable. Should the meat, however, be required hot, it would be far best to heat it in the tin itself before opening it. When hot, the tin can be opened, the meat turned out hot, and the jelly poured round in the shape of gravy. In the case of the vast majority of tinned meats of every description, including rich ones, such as tinned woodcock, tinned snipe, etc., the cook should always bear in mind the importance of letting the tin be perfectly cold before it is opened.