Good Housekeeping summer cookery book : presented free with June Good Housekeeping.

Date:
[1932?]
Catalogue details

Licence: Public Domain Mark

Credit: Good Housekeeping summer cookery book : presented free with June Good Housekeeping. Source: Wellcome Collection.

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    AN EMERGENCY GLAZE 2 cubes of meat extract r gill water 4 oz. gelatine Dissolve the meat cubes and gelatine in the water and stir until they are dissolved. Cool until the glaze thickens. To Apprty GLAZE Brush the meat over with two or three coats until a good surface is obtained. Allow to set between each application. Cold meats should be garnished with a little parsley and they can be ornamented in a variety of ways with butter piping. The following suggestions will be found helpful to the housewife who wishes to produce a variety of tempting cold meat dishes: BoNED AND PRESSED HAM -: This method of cooking boned ham, or for that matter any suitable joint of meat, is finding much favour, as the pressure exerted results in a compact with no waste. Moreover, the flavour of the meat is very good as the juices are retained. Choose a piece of ham or meat of the required weight. The best results are obtained with joints weighing 8 Ib. and over. With a sharp knife remove the bones. Put the joint into the press, add a pint of water and clamp pound of meat. At the end of the cooking, turn out the light and leave for at least 6 hours. Remove from the press and trim if necessary. In the case of ham, skin, sprinkle with browned crumbs, and for beef, glaze as previously described.
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