Marion Harland's Complete Cook Book; A Practical and Exhaustive Manual of Cookery and Housekeeping, Containing Thousands of Carefully Proved Recipes

Marion Harland's Complete Cook Book; A Practical and Exhaustive Manual of Cookery and Housekeeping, Containing Thousands of Carefully Proved Recipes

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1906 edition. Excerpt: ...to sear the skin and keep in the juices; cover and cook fifteen minutes to the pound, quite fast for twelve minutes or so, afterward steadily but slowly. Baste four times, each time very thoroughly, with the gravy from the pan. A quarter of an hour before taking the turkey up, uncover and wash over with butter, then dredge with Sour, and shut up in the oven to brown. Make the gravy by stirring into the contents of the drippingpan (when you have removed the turkey and are keeping it hot) the giblets, minced almost to powder, a tablespoonful of browned flour wet up with cold water, salt and pepper to taste. Skim before you add anything. Boil one minute and pour into a gravyboat. Always serve cranberry sauce with turkey, when you can get it. Bread dressing for turkey To a large cuful of crumbs allow a tablespoonful of minced fat pork. Season with pepper and, if you like, a little minced parsley. A little onion juice is an improvement. Moisten very slightly with cream, or milk. Sausage dressing for turkey Make as in last recipe, substituting sausage-meat for the pork. If partially cooked before it goes into the dressing, it is more wholesome. Oyster stuffing for turkey Make a stuffing for turkey in the ordinary way of dried breadcrumbs seasoned with parsley, thyme and sweet marjoram, and moistened with melted butter. To this add twenty small oysters chopped fine, and with this stuff the breast of the turkey. Or to the ordinary seasoned bread-stuffing for a turkey add two dozen small oysters, moisten the crumbs slightly with the oyster liquor, and fill the breast of the turkey with the mixture. Chestnut stuffing for turkey Boil one quart of the large French or Italian chestnuts, shell and peel them. Mash smooth and rub into them two tablespoonfuls of...show more

Product details

  • Paperback | 244 pages
  • 189 x 246 x 13mm | 440g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236674979
  • 9781236674975