Claret should be served wann — noi warmer than eighty de-
grees and not cooler than sixty-five degrees. The medium point
of seventy degrees brings out the qualities of the wìne. The
bouquet ìs lost if it is too warm. Bordeaux and Burgundy
should bave the same temperature as claret, except Chablis and
other white Burgundy, which should be at forty-five degrees.
Port should be served at a temperature of from fifty to fifty-six
degrees — the point fifty-five is a much approved one. Madeira
takes sixty-fiye degrees as the temperature best adapted to its
constitution, Sauterne and other white claret fifty degrees, and
Sherry is best at f orty or f orty-two degrees. Champagne should
bave a temperature of thirty-four. To cool this wine, lay it on
ice, the sweet several hours before using, the dry for half or
three-quarters of an hour. In laying the bottles on the ice, or
in a pan of cracked ice, bave care not to shake the bottle.
With oysters may go Chablis, Sauterne, a light Moselle or
Hook.
After soup, an old Madeira or Tokay or Sherry.
With fish, Sauterne, Hook, Chablis.
With entrées, Claret, Bordeaux, Burgundy.
With roasts. Champagne, Moselle, or fair claret.
With game, Burgundy, claret.
Sweets, Madeira, Port, Sherry or Champagne.
People of a discriminating palate often .pronounce for one
good wìne at a dinner. That wine, it should be added, is not
Champagne — the drinking of which with ali kinds of food
some epicures pronounce a gastronomie sin. The same authority
also advises us to avoid as poisons the serving and drinking of
ali brandies, whiskeys, and sodas, after wine.
CHAPTER II
Seleotion of Fiah
Fbesh fish are hard when pressed by the finger ; the gills
red, the eyes fall. If the fiesh is flabby and the eyes sunken,
the fish are stale. Fish should be thoroughly washed, cleaned,
wiped, and sprinkled with salt.
The earthy taste often found in fresh-water fish can be re-
moved by soaking it in salt water. Most kinds of salt fish
should be soaked in cold water for twenty-f our hours, the fleshy
side turned down in the water. Never soak fresh fish in water
unless frozen.
Bef ore broiling fish rub the gridiron with a piece of f at to pre-
vent the fish sticking. Lay the skin side down first.
In boiling put the fish into cold water to which a little salt
and vinegar bave been added. Serve fish always with sauoe.
Seleotion of Meats
In selecting beef, choose that of a fine smooth grain, of a
bright red color and white fat. The third, fourth, fifth, and
sixth ribs of beef are the choicest cuts for a roast. Haye the
bones removed and the meat rolled. The butcher should send
the bones for a soup.
The flesh of good yeal is firm and dry and the joints stiff.
The flesh of good mutton or lamb is a bright red, with the
fat firm and white.
If the meat of pork is young, the lean will break on being
pinched, the fat will be white, soft, and pulpy.
To Judge the A^e of Poultry and Gkime
The breast-bone should bend easily from side to side.
Broilers are best from one to two pounds. Fowls for roasting
V 66
66 MBQ. SEELY'B COOK BOOK
can be judged by the wings. If the skin breaks when the wing
is torned toward the head, the fowl is tender. Old fowls have
scaly legs and the breast-bone is hard and will not bend.
Page 38
Presented as published in 1902. 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
Claret should be served warm — not warmer than eighty degrees and not cooler than sixty-five degrees. The medium point of seventy degrees brings out the qualities of the wine. The bouquet ìs lost if it is too warm. Bordeaux and Burgundy should bave the same temperature as claret, except Chablis and other white Burgundy, which should be at forty-five degrees. Port should be served at a temperature of from fifty to fifty-six degrees — the point fifty-five is a much approved one. Madeira takes sixty-fiye degrees as the temperature best adapted to its constitution, Sauterne and other white claret fifty degrees, and Sherry is best at forty or forty-two degrees. Champagne should bave a temperature of thirty-four. To cool this wine, lay it on ice, the sweet several hours before using, the dry for half or three-quarters of an hour. In laying the bottles on the ice, or in a pan of cracked ice, bave care not to shake the bottle.
With oysters may go Chablis, Sauterne, a light Moselle or Hook.
After soup, an old Madeira or Tokay or Sherry.
With fish, Sauterne, Hook, Chablis.
With entrées, Claret, Bordeaux, Burgundy.
With roasts. Champagne, Moselle, or fair claret.
With game, Burgundy, claret.
Sweets, Madeira, Port, Sherry or Champagne.
People of a discriminating palate often .pronounce for one good wine at a dinner. That wine, it should be added, is not Champagne — the drinking of which with ali kinds of food some epicures pronounce a gastronomie sin. The same authority also advises us to avoid as poisons the serving and drinking of ali brandies, whiskeys, and sodas, after wine.
Selection of Fish
Fresh fish are hard when pressed by the finger; the gills red, the eyes full. If the flesh is flabby and the eyes sunken, the fish are stale. Fish should be thoroughly washed, cleaned, wiped, and sprinkled with salt.
The earthy taste often found in fresh-water fish can be removed by soaking it in salt water. Most kinds of salt fish should be soaked in cold water for twenty-f our hours, the fleshy side turned down in the water. Never soak fresh fish in water unless frozen.
Bef ore broiling fish rub the gridiron with a piece of f at to prevent the fish sticking. Lay the skin side down first.
In boiling put the fish into cold water to which a little salt and vinegar bave been added. Serve fish always with sauoe.
Seleotion of Meats
In selecting beef, choose that of a fine smooth grain, of a bright red color and white fat. The third, fourth, fifth, and sixth ribs of beef are the choicest cuts for a roast. Haye the bones removed and the meat rolled. The butcher should send the bones for a soup.
The flesh of good veal is firm and dry and the joints stiff.
The flesh of good mutton or lamb is a bright red, with the fat firm and white.
If the meat of pork is young, the lean will break on being pinched, the fat will be white, soft, and pulpy.
To Judge the Age of Poultry and Gkime
The breast-bone should bend easily from side to side. Broilers are best from one to two pounds. Fowls for roasting [illustration: 66]
can be judged by the wings. If the skin breaks when the wing is torned toward the head, the fowl is tender. Old fowls have scaly legs and the breast-bone is hard and will not bend.