The official handbook for the National Training School for Cookery : containing the lessons on cookery which constitute the ordinary course of instruction in the school, with lists of utensils necessary, and lessons on cleaning utensils / compiled by R.O.C.

Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: The official handbook for the National Training School for Cookery : containing the lessons on cookery which constitute the ordinary course of instruction in the school, with lists of utensils necessary, and lessons on cleaning utensils / compiled by R.O.C. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    10. We now pour in half a pint of cold water, and put back the browned onion. N.B.—If the onion had been left in while the meat was browning, it would have got burnt. 11. We should stir smoothly and carefully until it boils, and then move it to the side of the fire to simmer for half a7i hour. 12. The lid should be off the saucepan as the sauce is to reduce. 13. For serving we take the meat out of the saucepan and put it on a hot dish and pour the sauce over it. N.B, —Boiled rice should be served with the curry (see Lesson on Rice).