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This scarce antiquarian book is a selection from Kessinger
PublishingA AcentsAcentsa A-Acentsa Acentss Legacy Reprint Series.
Due to its age, it may contain imperfections such as marks,
notations, marginalia and flawed pages. Because we believe this
work is culturally important, we have made it available as part of
our commitment to protecting, preserving, and promoting the world's
literature. Kessinger Publishing is the place to find hundreds of
thousands of rare and hard-to-find books with something of intere
This scarce antiquarian book is a selection from Kessinger
Publishing's Legacy Reprint Series. Due to its age, it may contain
imperfections such as marks, notations, marginalia and flawed
pages. Because we believe this work is culturally important, we
have made it available as part of our commitment to protecting,
preserving, and promoting the world's literature. Kessinger
Publishing is the place to find hundreds of thousands of rare and
hard-to-find books with something of interest for everyone
Purchase of this book includes free trial access to
www.million-books.com where you can read more than a million books
for free. This is an OCR edition with typos. Excerpt from book: In
the selection of meat it is most essential that we understand how
to choose it; in beef it should be a smooth, fine grain, of a clear
bright red color, the fat white, and will feel tender when pinched
with the fingers. Will also have abundant kidney fat or suet. The
most choice pieces for roast are the sirloin, fore and middle ribs.
Veal, to be good, should have the flesh firm and dry, fine grained
and of a delicate pinkish color, and plenty of kidney fat; the
joints stiff. Mutton is good when the flesh is a bright red, firm
and juicy and a close grain, the fat firm and white. Pork: if
young, the lean will break on being pinched smooth when nipped with
the fingers, also the skin will break and dent; if the rind is
rough and hard it is old. In roasting meat, allow from fifteen to
twenty minutes to the pound, which will vary according to the
thickness of the roast. A great deal of the success in roasting
depends on the heat and goodness of the fire; if put into a cool
oven it loses its juices, and the result is a tough, tasteless
roast; whereas, if the oven is of the proper heat, it immediately
sears up the pores of the meat and the juices are retained. The
oven should be the hottest when the meat is put into it, in order
to quickly crisp the surface and close the pores of the meat,
thereby confining ite natural juices. If the oven is too hot to
hold the hand in for only a moment, then the oven is right to
receive the meat. The roast should first be washed in pure water,
then wiped dry with a clean dry cloth, placed in a baking-pan,
without any seasoning; some pieces of suet or cold drippings laid
under it, but no water should be put into the pan, for this would
have a tendency to soften the outside of the meat. The water can
never get so hot as the hot fat up...
Incredibly popular and long-lasting, this has been one of the most
enduring cookbooks in American history. The book was only loosely
connected to the White House when it was first published in 1887.
By this edition, 1899, "interesting information is given concerning
the White House, how its hospitality is conducted, the menus served
on special occasions, views of the interior, portraits of all the
ladies of the White House, etc." The book has been republished, in
whole or in part, numerous times throughout the 20th century.
Containing not only recipes, but also information on carving, the
management of State dinners, table etiquette, household management
(including a list of the items needed to run a kitchen), and
"health suggestions," this is a comprehensive collection of the
menus and recipes of the American and White House kitchen.
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