Cooking in stoneware (casserole cookery) and cooking in paper bags / by C. Herman Senn.

  • Charles Herman Senn
Date:
1912
Catalogue details

Licence: In copyright

Credit: Cooking in stoneware (casserole cookery) and cooking in paper bags / by C. Herman Senn. 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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    finds in them a most valuable assistant to ensure genuine, wholesome cookery. It is, however, well to remember that fierce heat is to be avoided when eooking in an earthenware pan. Some H&vantages of a Casserole. Less heat is, as a rule, required when cooking in a casserole. Food in a casserole may be cooked either on the stove or in the oven. Occasional basting is desirable. When the contents oi the pan or pot is cooked gently, it is not only more economical, but tough meat will be more tender, and may thus be used with excellent results. A braise or stew cooked in an earthenware stew- pan can be served in the casserole, thereby securing it being “piping hot.” A clean serviette is some- times folded neatly round it, and the dish, called “en casserole,” is always appreciated. Any dish which requires slow, gentle cooking (simmering, stewing or braising) can be prepared in this way ; thus, a ragout, braise ; as well as re- chauffes such as Miriton, mince and hash are deeidedly better in flavour when re-cooked in earthenware than in metal stew-pans. petite /IDarmite. This dish, which forms the standard dinner item of the average French household, is best prepared in an earthenware marmite stock-pot, for it is an acknowledged fact that a petite marmite cooked in stoneware is far more pal- atable, and for this reason this mode of cooking is especially recommended. Petite marmite is so typi- cally French that no other equivalent has as yet been found. It is a kind of soup usually served in little earthenware pots, which just hold enough for one
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