N.B. — To test if the rice is sufficiently boiled, we should take out a grain or
two, and press it between the thumb and finger, and if quite done,
it will mash.
12. We now pour the rice out of the saucepan into a
colander to drain off the water.
Lessons on Cooking. — Boiled Rice. 85
13. We take the colander which contains the rice, and
hold it under the tap.
14. We turn the tap and let the cold water run on to
the rice for one or two seconds. (This is to separate the
grains of rice.)
15. We take a clean dry stewpan and put it at the side
of the fire.
16. When the water is quite drained from the rice, we
turn it from the colander into the dry stewpan at the side
of the fire.
17. We put the lid half on the stewpan.
18. We watch it, and stir it occasionally, to prevent the
grains from sticking to the bottom of the stewpan.
19. When the rice is quite dry, we take it out carefully
with a wooden spoon, and place it lightly on to a hot dish,
it is then ready for serving.
86 National Training School for Cookery.
STEWS.
Lesson No. i.
A-LA-MODE BEEF.
Average cost of " A-la-Mode Beef!"
INGREDIENTS.
s. d.
i cow-heel o 6
An ox-cheek 2 o
3 oz. of dripping o 1^
3 carrots o ij
6 onions o 2
1 bunch of herbs (marjoram, thyme, parsley, ) ^
and bayleaf) / 0 °?
2 tablespoonsful of flour ) L
Pepper and salt i ) 0 °2
2 n|
Time required, three hours.
Now we will show you how to make A-la-mode Beef.
1. We take a dressed cow-heel and wash it thoroughly in
water.
2. We put the cow-heel on a board, and cut off all the
flesh ; we cut the flesh into neat pieces.
3. We take an ox-cheek and wash it well in cold water.
N.B. — We must be sure it is quite clean and free from all impurities.
4. We put the ox-cheek on a board, and rub it well with
salt.
5. We then rub it quite dry in a clean cloth.
6. We put three ounces of clarified dripping into a large
saucepan, and put it on the fire to melt.
7. We cut the ox-cheek up into neat pieces.
N.B. — We should weigh the flesh of the ox-clieek and cow-heel✪ A-la-Mode Beef, so as to know
how much water should be added, as 1 pint is allowed to each lb. o/Tneat.
8. We flour each piece.
9. When the dripping is melted, we put in the floured
pieces of ox-cheek, and let them fry a nice brown.
Lessons on Cooking Meat. — A-la-Mode Beef. S7
10. We must stir the pieces occasionally, and not let
them stick to the bottom of the saucepan.
11. We take three carrots, wash them, scrape them clean,
and cut them in slices with a sharp knife.
12. We take six onions, peel them, and cut them in
slices.
13. We take a sprig or two of parsley y wash it, and dry it
in a cloth.
14. We take one sprig of marjoram, thyme, one bay-leaf
and the parsley, and tie them tightly together with a piece
of string.
15. We put these vegetables and the bunch of herbs into
the saucepan.
16. We also pour in the proper quantity of water,
namely, one pint of zvater to each pound of meat.
17. We put two tablespoonsfid of flour into a basin, and
mix it into a smooth paste with cold water.
18. We now put the pieces of cow-heel into the saucepan,
and plenty of pepper and salt to taste.
19. We stir the paste smoothly into the saucepan.
Page 35 · 2 recipe records on this page
Presented as published in 1891. 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
N.B. — To test if the rice is sufficiently boiled, we should take out a grain or two, and press it between the thumb and finger, and if quite done, it will mash.
12. We now pour the rice out of the saucepan into a colander to drain off the water.
Lessons on Cooking. — Boiled Rice. 85
13. We take the colander which contains the rice, and hold it under the tap.
14. We turn the tap and let the cold water run on to the rice for one or two seconds. (This is to separate the grains of rice.)
15. We take a clean dry stewpan and put it at the side of the fire.
16. When the water is quite drained from the rice, we turn it from the colander into the dry stewpan at the side of the fire.
17. We put the lid half on the stewpan.
18. We watch it, and stir it occasionally, to prevent the grains from sticking to the bottom of the stewpan.
19. When the rice is quite dry, we take it out carefully with a wooden spoon, and place it lightly on to a hot dish, it is then ready for serving.
86 National Training School for Cookery.
Lesson No. i.
A-LA-MODE BEEF.
Average cost of " A-la-Mode Beef!"
s. d.
i cow-heel o 6
An ox-cheek 2 o
3 oz. of dripping o 1^
3 carrots o ij
6 onions o 2
1 bunch of herbs (marjoram, thyme, parsley, ) ^
and bayleaf) / 0 °?
2 tablespoonsful of flour ) L
Pepper and salt i ) 0 °2
2 n|
Time required, three hours.
Now we will show you how to make A-la-mode Beef.
1. We take a dressed cow-heel and wash it thoroughly in water.
2. We put the cow-heel on a board, and cut off all the flesh ; we cut the flesh into neat pieces.
3. We take an ox-cheek and wash it well in cold water.
N.B. — We must be sure it is quite clean and free from all impurities.
4. We put the ox-cheek on a board, and rub it well with salt.
5. We then rub it quite dry in a clean cloth.
6. We put three ounces of clarified dripping into a large saucepan, and put it on the fire to melt.
7. We cut the ox-cheek up into neat pieces.
N.B. — We should weigh the flesh of the ox-clieek and cow-heel, so as to know how much water should be added, as 1 pint is allowed to each lb. o/Tneat.
8. We flour each piece.
9. When the dripping is melted, we put in the floured pieces of ox-cheek, and let them fry a nice brown.
Lessons on Cooking Meat. — A-la-Mode Beef. S7
10. We must stir the pieces occasionally, and not let them stick to the bottom of the saucepan.
11. We take three carrots, wash them, scrape them clean, and cut them in slices with a sharp knife.
12. We take six onions, peel them, and cut them in slices.
13. We take a sprig or two of parsley y wash it, and dry it in a cloth.
14. We take one sprig of marjoram, thyme, one bay-leaf and the parsley, and tie them tightly together with a piece of string.
15. We put these vegetables and the bunch of herbs into the saucepan.
16. We also pour in the proper quantity of water, namely, one pint of zvater to each pound of meat.
17. We put two tablespoonsfid of flour into a basin, and mix it into a smooth paste with cold water.
18. We now put the pieces of cow-heel into the saucepan, and plenty of pepper and salt to taste.
19. We stir the paste smoothly into the saucepan.
Records on this page
A-la-Mode BeefBrazilian Stew