“to cover” the steak, chop, or whatever is to be fried, frying
being actually boiling in fat instead of water. Mutton-chops
or lamb do not require any fat in the pan with them; they
have enough in themselves, but they must be often turned
and moved about to prevent them from burning. Of course,
we speak only of chops cooked quite plain i. e., without
being egged and bread-crumbed. Cut and skin the chop
nicely, and season it with a little pepper before putting it
in the pan.
Lamb chops, lamb cutlet or veal, must be egged and
bread-crumbed twice in order to look well. Steaks should be
cut three-quarters of an inch thick for frying, and should be
peppered, but not put on them before they are dressed, as
it makes them hard. When done, a little salt✪ Frying is sprinkled
lightly over them.
■The first process in frying is to put enough dripping or
butter in your pan to cover the chop or steak when the butter
is melted. Then the fast must be made to “boil” in the
pan, and when at its greatest heat the substance to be fried
must be plunged into it. The pan must then be lifted from
the fire for a minute or two, to prevent the outside from
getting black before the inside is dressed.
Fish must be well dried before frying, or saute in butter;
should be seasoned in milk and floured; or first they may
be wiped well, thoroughly dried and dredged with flour. Then
an egg is well brushed over them, and finely-grated bread or
cracker dust and flour. The fat should be “quite” at boiling-
point (when it will no longer hiss or bubble), before the fish
is put in, and it should be well covered by the liquid butter,
oil or lard, which, by-the-bye, is much the best for frying
fish in, but of course it is expensive. Hog’s lard and drip¬
ping are also used in economic kitchens, but the fish is too
soft after frying. The frying pan should never be left for a
moment until the fish is done.
In kitchens where strict economy is demanded, it is usual,
when liver and bacon are to be dressed, to fry the bacon
“first,” which will leave enough fat in the pan for the liver
to be put in without either butter or dripping.
BRAISING POELER OR POGHE
Braising all kinds of meat and poultry cooked in a brais-
ing-pan, Poeler or Poche are ancient terms used as modes of
— 466 —
CULINARY EVOLUTION
braising. “Poche” is a French term used for poached. All
poultry white (hot or cold). All kinds of poultry or meat
cooked in braising'pan, with sliced onions, carrots, celery,
spices and condiments, rind of pork on the bottom of brais'
ing'pan. First, meat or poultry on top; let it get browned,
smothered and moistened with wine or stock, according to
meat, of cooking by the action of heat. A braising'pan is
air-tight, and as all evaporation is thus precluded, the food
braised imbibes whatever flavor the cook may wish to give
it; in order to effect this, she must place in the pan with
it whatever vegetables, etc., her recipe may direct. The ingre'
dients should be very well proportioned and the stewing
should go on very slowly. We will give here one recipe for
a braise, as an example of what is meant: ✪ Braising Poeler or Poghe
Page 232 · 2 recipe records on this page
Presented as published in 1920. 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
“to cover” the steak, chop, or whatever is to be fried, frying being actually boiling in fat instead of water. Mutton-chops or lamb do not require any fat in the pan with them; they have enough in themselves, but they must be often turned and moved about to prevent them from burning. Of course, we speak only of chops cooked quite plain i. e., without being egged and bread-crumbed. Cut and skin the chop nicely, and season it with a little pepper before putting it in the pan.
Lamb chops, lamb cutlet or veal, must be egged and bread-crumbed twice in order to look well. Steaks should be cut three-quarters of an inch thick for frying, and should be peppered, but not put on them before they are dressed, as it makes them hard. When done, a little salt is sprinkled lightly over them.
■The first process in frying is to put enough dripping or butter in your pan to cover the chop or steak when the butter is melted. Then the fast must be made to “boil” in the pan, and when at its greatest heat the substance to be fried must be plunged into it. The pan must then be lifted from the fire for a minute or two, to prevent the outside from getting black before the inside is dressed.
Fish must be well dried before frying, or sauté in butter; should be seasoned in milk and floured; or first they may be wiped well, thoroughly dried and dredged with flour. Then an egg is well brushed over them, and finely-grated bread or cracker dust mixed with flour. The fat should be “quite” at boilingpoint (when it will no longer hiss or bubble), before the fish is put in, and it should be well covered by the liquid butter, oil or lard, which, by-the-bye, is much the best for frying fish in, but of course it is expensive. Hog’s lard and dripping are also used in economic kitchens, but the fish is too soft after frying. The frying pan should never be left for a moment until the fish is done.
In kitchens where strict economy is demanded, it is usual, when liver and bacon are to be dressed, to fry the bacon “first,” which will leave enough fat in the pan for the liver to be put in without either butter or dripping.
BRAISING POELER OR POGHE
Braising all kinds of meat and poultry cooked in a braising-pan, Poeler or Poche are ancient terms used as modes of braising.g. “Poche” is a French term used for poached. All poultry white (hot or cold). All kinds of poultry or meat cooked in braising-pan, with sliced onions, carrots, celery, spices and condiments, rind of pork on the bottom of braising-pan. First, meat or poultry on top; let it get browned, smothered and moistened with wine or stock, according to meat, of cooking by the action of heat. A braising'pan is air-tight, and as all evaporation is thus precluded, the food braised imbibes whatever flavor the cook may wish to give it; in order to effect this, she must place in the pan with it whatever vegetables, etc., her recipe may direct. The ingredients should be very well proportioned and the stewing should go on very slowly. We will give here one recipe for a braise, as an example of what is meant:
Records on this page
FryingBraising Poeler or Poghe