Broiling is a very acceptable kind of cooking when
well done, but anything broiled requires constant
watching. It is an easy method of making a small
portion of fish or meat savoury, but it is not the
cooking for families. Things broiled should be turned
with steak tongs; a fork should on no account
be used ; and without a clear, bright fire broiling is
impossible. The principle is the same as in roast-
ing ; the albumen of the meat or fish is coagulated,
which forms a crust, and so retains all the juices.
.Delicate appetites are often encouraged with a nice
broiled fish. The national beef steak and mirTon
chop have made us the best of broilers. There are
still a few places in London where you can have a
steak or chop cooked to perfection. Two gridirons
are best— one for meat, the other for fish. The bars of
gridirons are often too large and obstruct much of the
heat. The gridiron should be very clean, and if bright
when purchased it should be kept so, and always be
washed before putting away. Before putting anything
on the gridiron let it get thoroughly hot ; the reason
for this is obvious ; much of the heat of the fire is
ON THE PREPARATION OF OMELETTES.
ABRIDGMENT OF LECTURE DELIVERED BEFORE HER MAJESTY,
AT THE SCHOOL OF COOKERY, MAY, 1 873.
May it please your Majesty : —
The specimen of cooking which is now to be pre-
sented takes only five minutes, and is within the reach
of almost the poorest of your Majesty’s subjects. The
materials cost fourpence, and they furnish a savoury
and nourishing dish. An omelette is seldom properly
cooked even in France, which gives it its name. It is
never found in the homes of the poor in this country,
and in the houses of the rich it is often very badly
prepared. There is no occasion for an omelette pan
and spoon. A clean frying-pan and spoon will answer
perfectly well. And we endeavour to show in this
school not only the best and the most economic
methods of domestic cooking, but the various uses to
which kitchen utensils may be fairly applied without
injury.
To make simple food wholesome and palatable by
cooking was a duty imposed on man from the very
earliest period of his civilization. An abundant supply
of food, and its proper preparation by cooking, are
matters intimately connected with the physical well-
being and happiness of your Majesty’s subjects, and
from a long and close connection with the working
classes, through their schools, clubs, and institutes, I
may be permitted to say, that the interest which j our
Majesty has shown in this School of Popular Cookery
will be very valuable and gratefully appreciated by all
classes of your Majesty’s subjects.
RECIPES.
HOW TO PREPARE STOCK.
TO MAKE THREE QUARTS OF GOOD BEEF STOCK.
1. Put into a saucepan or stock-pot 2 lbs. fresh
shin of beef, h lb. bones broken into pieces, with 7
pints of clean rain - water preferred. 2. Let the
contents come slowly to the boil. 3. Remove all the
scum by frequent skimming. The addition of a little
cold water at intervals will facilitate the rising of the
scum by altering the specific gravity of the water ; if
the scum be not removed it will partially redissolve
and spoil the clearness and flavour of the stock, and
you will have the trouble of clarifying. I am sorry to
say that scum is often the dirt of the saucepans.
After well skimming add the following : — ✪ Beef Stock
Page 33 · 1 recipe record on this page
Presented as published in 1887. 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
Broiling is a very acceptable kind of cooking when well done, but anything broiled requires constant watching. It is an easy method of making a small portion of fish or meat savoury, but it is not the cooking for families. Things broiled should be turned with steak tongs; a fork should on no account be used ; and without a clear, bright fire broiling is impossible. The principle is the same as in roasting ; the albumen of the meat or fish is coagulated, which forms a crust, and so retains all the juices. .Delicate appetites are often encouraged with a nice broiled fish. The national beef steak and mutton chop have made us the best of broilers. There are still a few places in London where you can have a steak or chop cooked to perfection. Two gridirons are best— one for meat, the other for fish. The bars of gridirons are often too large and obstruct much of the heat. The gridiron should be very clean, and if bright when purchased it should be kept so, and always be washed before putting away. Before putting anything on the gridiron let it get thoroughly hot ; the reason for this is obvious ; much of the heat of the fire is
ON THE PREPARATION OF OMELETTES.
ABRIDGMENT OF LECTURE DELIVERED BEFORE HER MAJESTY, AT THE SCHOOL OF COOKERY, MAY, 1 873.
May it please your Majesty : —
The specimen of cooking which is now to be presented takes only five minutes, and is within the reach of almost the poorest of your Majesty’s subjects. The materials cost fourpence, and they furnish a savoury and nourishing dish. An omelette is seldom properly cooked even in France, which gives it its name. It is never found in the homes of the poor in this country, and in the houses of the rich it is often very badly prepared. There is no occasion for an omelette pan and spoon. A clean frying-pan and spoon will answer perfectly well. And we endeavour to show in this school not only the best and the most economic methods of domestic cooking, but the various uses to which kitchen utensils may be fairly applied without injury.
To make simple food wholesome and palatable by cooking was a duty imposed on man from the very earliest period of his civilization. An abundant supply of food, and its proper preparation by cooking, are matters intimately connected with the physical wellbeing and happiness of your Majesty’s subjects, and from a long and close connection with the working classes, through their schools, clubs, and institutes, I may be permitted to say, that the interest which j our Majesty has shown in this School of Popular Cookery will be very valuable and gratefully appreciated by all classes of your Majesty’s subjects.
RECIPES.
HOW TO PREPARE STOCK.
TO MAKE THREE QUARTS OF GOOD BEEF STOCK.
1. Put into a saucepan or stock-pot 2 lbs. fresh shin of beef, h lb. bones broken into pieces, with 7 pints of clean rain - water preferred. 2. Let the contents come slowly to the boil. 3. Remove all the scum by frequent skimming. The addition of a little cold water at intervals will facilitate the rising of the scum by altering the specific gravity of the water ; if the scum be not removed it will partially redissolve and spoil the clearness and flavour of the stock, and you will have the trouble of clarifying. I am sorry to say that scum is often the dirt of the saucepans. After well skimming add the following : —
Records on this page
Beef Stock