Official handbook of the National Training School of Cookery : with lists of utensils necessary, and lessons on cleaning utensils.

  • National Training School of Cookery (London)
Date:
1905
Catalogue details

Licence: In copyright

Credit: Official handbook of the National Training School of Cookery : with lists of utensils necessary, and lessons on cleaning utensils. 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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    joint, we must sprinkle about a saltspoonjul of salt over it, and then baste it well. 20L We must take a large dish and warm it well. 21. Now we can take the hook of the jack, and place the joint on to the hot dish, and draw out the hook. 22. We take about -3. gill of hot stock ,'’nd pour it into the dish. [This makes the gravy, and when the joint is cut, the juices from the meat will add to it.] 23. We must take a piece of demy paper and cut it like a fringe. This we put round the end of the knuckle bone. N.B.—The dripping in the pan should be poured into a basin, and when it is cold there will be under the cru''* of dripping a good gravy. When the dripping is required for use it must be carefully removed from the top of the gravy, and clarified. (See Lesson on '' Frying.) Nearly all joints can be rormted in this way. Attention should be paid to the luies explained aUjv. foncerning joints of meat without bone.
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