Introduction
White Stock, Game Stock, Second Stock, and Fish
Stock. Brown Stock is made from shoulder and shin of beef. White Stock from white meat, veal, calves' feet, fowls, and rabbits.
In Cookery
Roux is used for thickening soups, sauces, and gravies, and may be brown, white, or fawn colour. Brown Roux is made with equal quantities…
THE MEANING OF SOME OF THE TERMS (Liaison should be strained if)
a liaison should be strained, if a large quantity is made it should be tammied. Mirepoix is used to flavour sauces and braised dishes of…
THE MEANING OF SOME OF THE TERMS (Sweets if served after dressed)
(2) Sweets, if served after dressed vegetables. (3) Savouries, if served after sweets. Relève is a joint of meat or fish. The quantities…
Homely Measures
These may be useful if scales and measures are not at hand... 1 Breakfast-cupful 1 Teacupful 1 Tablespoonful 1 Dessertspoonful 1…
Exceptions
Golden syrup and all kinds of fat weigh twice as heavy. Bread-crumbs, rolled oats, and flaked rice weigh twice as light. Sugar and rice…
Notice
By a spoonful is meant a spoon which contains as much above as is in the bowl of the spoon.
Author's Preface
IN offering this the Tenth edition of my HIGH- CLASS COOKERY RECIPES to the public, who have so kindly appreciated the former editions, I…
Consulting Chef de Cuisine to the National
Training School of Cookery, associated with my work for the last eight or ten years, and to whom I am indebted for many of the notes from…