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On this very 1st of May, in accordance with ancient custom, a may-pole was erected on the Voorhout before the mansion of the captive statesman, and wreaths of spring flowers and garlands of evergreen decorated the walls within which were such braised and bleeding hearts.
On this very 1st of May, in accordance with ancient custom, a may-pole was erected on the Voorhout before the mansion of the captive statesman, and wreaths of spring flowers and garlands of evergreen decorated the walls within which were such braised and bleeding hearts.
Without washing off the seasoning, boil in fresh water until tender. The majority of the cuts of meat which are kosher are those which require long, slow cooking. These cuts of meat are the most nutritious ones and by long, slow cooking can be made as acceptable as the more expensive cuts of meat; they are best boiled or braised.
Before proceeding further I will say a few words that may save time and patience hereafter. Of course it is not expected that any one will hope to succeed with elaborate dishes without understanding the principles of simple cooking, but many do this without perceiving that in that knowledge they hold the key to very much more, and I would ask readers who are in earnest about the matter to acquire the habit of putting two and two together in cooking as they would in fancy-work. If you know half a dozen embroidery or lace stitches, you see at once that you can produce the elaborate combinations in which those stitches are used. So it is with cooking. The most elaborate dish will only be a combination of two or three simpler processes of cooking, perfectly done that is a sine qua non something fried, roasted, boiled, or braised to perfection, and a sauce that no chef could improve upon; but to recognize that this is so that when you can make a Châteaubriand sauce or a Béarnaise perfectly, and can sauté a steak, the famed filets
When done remove them from the pan, and place them where they will keep hot. A turnip should then be cut up and fried in some butter. When nicely browned, drain the pieces and cook them until tender in the liquor in which the ducks were braised. Now strain and thicken the gravy, and after dishing up the ducks, pour it over them, garnishing with the pieces of turnip. Palmer House, Chicago.
Take seven tomatoes cut in pieces, four carrots cut in two and three in four, about one-half inch long, ten smallish onions, and braise them all together; then add two large table- spoonfuls of demi-glaze, some salt and pepper. Serve all very hot on an oval dish. Braised tongue eats very well with spinach, carrots or sorrel.
Experts bone a bird whole without breaking the skin, but to accomplish it much practice is required; and even where it is desirable to preserve the shape of the bird, as when it is to be braised, or roasted and glazed for serving cold, it can be managed with care if boned the easier way.
Simson, "someone has got to be Master. The only question is who." Mary had unwrapped the paper parcel. It contained half a sheep's head. "How would you like it done?" she whispered. Mr. Simson considered. There came a softer look into his eyes. "How did you do it last time?" he asked. "It came up brown, I remember, with thick gravy." "Braised," suggested Mary. "That's the word," agreed Mr. Simson.
Steamed Chocolate Pudding, Sterling Sauce. Carrot Soup. Braised Beef. Boiled Potatoes with Butter and Parsley. Fried Parsnips. Onion Souffle. Add water, bake till apples are soft, basting repeatedly with syrup in dish. Remove, cool, pile meringue on top of each apple. Back to oven and bake for eight minutes. Black coffee. Huntington Soup and Celery. Braised Leg of Mutton. Mashed Sweet Potatoes.
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