It is styled “Everybody’s Cooking Pot.’’ The novelty of
the process consists in cooking the viands without coming
into actual contact with water or steam. The meat,, kept
from water entirely, is cooked in an inner cylinder, the outer
one containing the water being kept at boiling-point. The
food thus prepared is cooked in its own vapors and none
of its nutritious properties wasted.
The well-known fact that meat, cooked by the ordinary
methods of roasting or boiling, loses a large portion both in
bulk and weight, as well as some very important chemical
qualities, is of itself sufficient to stamp with the seal of
approbation any invention that avoids these evils. We have
proved by personally trying it, that meat, fish and poultry,
when cooked in this pot, retain those nourishing juices which,
if cooked in the ordinary method, would have been thrown
off in vapor, but by this mode become condensed and are
returned in moisture at a temperature sufficient to cook ip
the most perfect manner. To the poor as well as the rich,
this invention will therefore prove a great boon.
Note: I was using the first steam pot (marmite a vapeur)
in 1878. Paris Exhibition. Invented in Paris by Noel
Peters, founder of the Restaurants Peters, passage des Prim
ces. and Cafe Americain, boulevard des Italiens; all large
hotels or restaurants today use the large steam kettle. ;
HOW TO CARVE
One of the most important acquisitions in the routine
of daily life is the ability to carve, not only well, but
elegantly, r, i , ■ ,-'r- , •.■•v .^7
It is true that the present fashion of Russian dinners is
fast banishing the necessity for promiscuous carving from
the richly-served boards of the wealthy; but in the circles of
— 470 —
CULINARY E V O L U T I O N
middle life, where it is not adopted, the necessity of skill in
the use of a carving-knife is sufficiently obvious.
Ladies ought especially to make carving a study; at
their own houses, and at the family dinner, they should be
enabled to perform the task allotted to them with sufficient
skill to prevent remark, or the calling forth of eager proffers
of assistance from good-natured visitors near, who probably
would far rather not be so employed.
Carving presents no real difficulties; it is simply know¬
ledge. All displays of exertion or violence are in very bad
taste; for if they are not evidence of the want of ability on
the part of the carver, they present a very strong testimony
of the toughness of a joint or the more than full age of a
bird; in both cases they should be avoided. A good knife of
moderate size, sufficient length of handle and very sharp, is
a requisite. The carving-knife for a lady should be light and
smaller than that used by gentlemen.
Poultry are very easily carved; and of joints, such as loins,
breasts, fore-quarters, etc., the butcher should have strict
injunctions to separate the joints. Successful carving requires
good tools, will and a knowledge of how to carve. Skill
depends upon the individual; the good tools are these: One
sharp-bladed knife, one fork (two or three pronged), one
pair carving scissors (used only in the kitchen), two serving
spoons, one with a long handle for reaching stuffings.
Page 235
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
It is styled “Everybody’s Cooking Pot.’’ The novelty of the process consists in cooking the viands without coming into actual contact with water or steam. The meat, kept from water entirely, is cooked in an inner cylinder, the outer one containing the water being kept at boiling-point. The food thus prepared is cooked in its own vapors and none of its nutritious properties wasted.
The well-known fact that meat, cooked by the ordinary methods of roasting or boiling, loses a large portion both in bulk and weight, as well as some very important chemical qualities, is of itself sufficient to stamp with the seal of approbation any invention that avoids these evils. We have proved by personally trying it, that meat, fish and poultry, when cooked in this pot, retain those nourishing juices which, if cooked in the ordinary method, would have been thrown off in vapor, but by this mode become condensed and are returned in moisture at a temperature sufficient to cook in the most perfect manner. To the poor as well as the rich, this invention will therefore prove a great boon.
Note: I was using the first steam pot (marmite a vapeur) in 1878. Paris Exhibition. Invented in Paris by Noel Peters, founder of the Restaurants Peters, passage des Princes. and Cafe Americain, boulevard des Italiens; all large hotels or restaurants today use the large steam kettle. ;
HOW TO CARVE
One of the most important acquisitions in the routine of daily life is the ability to carve, not only well, but elegantly.
It is true that the present fashion of Russian dinners is fast banishing the necessity for promiscuous carving from the richly-served boards of the wealthy; but in the circles of
— 470 —
CULINARY E V O L U T I O N
middle life, where it is not adopted, the necessity of skill in the use of a carving-knife is sufficiently obvious.
Ladies ought especially to make carving a study; at their own houses, and at the family dinner, they should be enabled to perform the task allotted to them with sufficient skill to prevent remark, or the calling forth of eager proffers of assistance from good-natured visitors near, who probably would far rather not be so employed.
Carving presents no real difficulties; it is simply knowledge. All displays of exertion or violence are in very bad taste; for if they are not evidence of the want of ability on the part of the carver, they present a very strong testimony of the toughness of a joint or the more than full age of a bird; in both cases they should be avoided. A good knife of moderate size, sufficient length of handle and very sharp, is a requisite. The carving-knife for a lady should be light and smaller than that used by gentlemen.
Poultry are very easily carved; and of joints, such as loins, breasts, fore-quarters, etc., the butcher should have strict injunctions to separate the joints. Successful carving requires good tools, will and a knowledge of how to carve. Skill depends upon the individual; the good tools are these: One sharp-bladed knife, one fork (two or three pronged), one pair carving scissors (used only in the kitchen), two serving spoons, one with a long handle for reaching stuffings.