make an endless variety of dishes. */ ^ The two great objects in the principles of cooking are, first, to keep the flavour in ; and, secondly, to extract the flavour out of the different elements of food. In boiling or roasting meat, for instance, intended for the table, the full flavour of the joint should be retained, whereas in making broth, soups, sauces, etc., all the flavour possible should be ex- tracted from the meat. Most cooks pay little attention to these two technical facts, and prepare both almost the same way. The principal or chemical fact, that albumen coagu- lates and becomes hard at boiling point, is one that should always be studied and practised, as meat largely consists of albumen. It should be placed in boiling water or stock in the first stage, and then viii Principles of Cookery. allowed to simmer till cooked ; thus, the rim round the edge is hardened by contact with the boiling liquid or fierce fire when roasting, coagulating the albumen forming a coating round the meat, which keeps the flavour and gravy in. The same applies to roasting, as stated; the joint should always be placed in front of a brisk fire or fierce oven, well basted with hot dripping or butter, and finished cooking at a slower fire. In making stock, etc., the object being to extract all the flavour from the meat, the contrary process should be adopted by placing the meat in cold water or stock, slowly heated to boiling point, then allowed to simmer till cooked. Thus all the juice is extracted from the meat. A full description and instruction on fundamental stock, soup, and sauce-making will be found in another part of this book under their respective headings. Grilling or broiling requires all possible attention in its simplicity. A steak, chop, cutlet, fillet, noisette, etc., to be grilled, should first be judiciously seasoned with fine salt and fresli-grounded pepper, with a little oiled butter or good olive oil, and allowed to stay thus for ten to fifteen minutes. The grill should be sufficiently hot, and the fire brisk and clear, before the meat is placed on it; thus the contact of the fierce heat causes a coating to be formed round the meat which retains the juice. The Principles of Cookery. IX same principles apply to sauteed fillets, tournedos, noisettes, etc. A fork should never be used in turning steaks, chops, etc., which pierces the coating and allows the juice to escape. In preparing fish for frying it should be perfectly cleaned, seasoned, floured and egged and bread- crumbed ; or, as in some cases, floured only, or, again, dipped in batter (pate a frire), as occasion requires. In all cases placed in very hot fat, or dripping, or oil, or clarified butter, to entirely cover the fish, carefully drained and served. For grilling fish it is first seasoned as above, floured, dipped in or moistened with oiled butter or oil, and placed on the not too hot grill. Dressed fish, either filleted or otherwise, is either poches (poached), or aufour (baked), or sauteed, or meuniere style. Large fish for boiling are preferably placed in cold water, stock, or court-bouillon ; there are, however, some cooks who prefer cooking salmon when whole by placing it in boiling liquid.

AI-modernized reading of the original text

make an endless variety of dishes. The two great objects in the principles of cooking are, first, to keep the flavour in ; and, secondly, to extract the flavour out of the different elements of food. In boiling or roasting meat, for instance, intended for the table, the full flavour of the joint should be retained, whereas in making broth, soups, sauces, etc., all the flavour possible should be extracted from the meat. Most cooks pay little attention to these two technical facts, and prepare both almost the same way. The principal or chemical fact, that albumen coagulates and becomes hard at boiling point, is one that should always be studied and practised, as meat largely consists of albumen. It should be placed in boiling water or stock in the first stage, and then viii Principles of Cookery. allowed to simmer till cooked ; thus, the rim round the edge is hardened by contact with the boiling liquid or fierce fire when roasting, coagulating the albumen forming a coating round the meat, which keeps the flavour and gravy in. The same applies to roasting, as stated; the joint should always be placed in front of a brisk fire or fierce oven, well basted with hot dripping or butter, and finished cooking at a slower fire. In making stock, etc., the object being to extract all the flavour from the meat, the contrary process should be adopted by placing the meat in cold water or stock, slowly heated to boiling point, then allowed to simmer till cooked. Thus all the juice is extracted from the meat. A full description and instruction on fundamental stock, soup, and sauce-making will be found in another part of this book under their respective headings. Grilling or broiling requires all possible attention in its simplicity. A steak, chop, cutlet, fillet, noisette, etc., to be grilled, should first be judiciously seasoned with fine salt and fresh-grounded pepper, with a little oiled butter or good olive oil, and allowed to stay thus for ten to fifteen minutes. The grill should be sufficiently hot, and the fire brisk and clear, before the meat is placed on it; thus the contact of the fierce heat causes a coating to be formed round the meat which retains the juice. The Principles of Cookery. same principles apply to sauteed fillets, tournedos, noisettes, etc. A fork should never be used in turning steaks, chops, etc., which pierces the coating and allows the juice to escape. In preparing fish for frying it should be perfectly cleaned, seasoned, floured and egged and breadcrumbed ; or, as in some cases, floured only, or, again, dipped in batter (pate a frire), as occasion requires. In all cases placed in very hot fat, or dripping, or oil, or clarified butter, to entirely cover the fish, carefully drained and served. For grilling fish it is first seasoned as above, floured, dipped in or moistened with oiled butter or oil, and placed on the not too hot grill. Dressed fish, either filleted or otherwise, is either poches (poached), or aufour (baked), or sauteed, or meuniere style. Large fish for boiling are preferably placed in cold water, stock, or court-bouillon ; there are, however, some cooks who prefer cooking salmon when whole by placing it in boiling liquid.

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