The practice of cookery, pastry, and confectionary : in three parts ... Also receipts for making vinegars, ketchups, wines, shrubs, cordials, &c. Dinner tables, supper dishes and articles in season; directions for marketing, trussing, carving, &c. / by Mrs. Frazer.

  • Frazer, Mrs.
Date:
1820
Catalogue details

Licence: Public Domain Mark

Credit: The practice of cookery, pastry, and confectionary : in three parts ... Also receipts for making vinegars, ketchups, wines, shrubs, cordials, &c. Dinner tables, supper dishes and articles in season; directions for marketing, trussing, carving, &c. / by Mrs. Frazer. 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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    THE PRACTICE OF Coakcty, ^astrj), anti Confectionary. 1\V\V\^V» VAV\V\V\\> PART I. OF COOKERY. CHAPTER I. REMARKS ON CHOOSING PROVISIONS. Beef.—Ox beef, if young, has a fine, smooth, open grain, of a pleasing carnation red, and is very tender; the fat rather white than yellow, and the suet white.—The grain of cow beef is closer, and the fat whiter; but the lean not so bright a red as the other. The grain of bull beef is still closer, the fat hard and skinny, the lean of a deep red, and smells stronger than cow or ox beef. Mutton.—If young, it will feel very ten- der; but if old, it will be hard, and the fat fibrous and clammy. The grain of ram A