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Simmons, Amelia

"American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables"


_Mutton_, grass-fed, is good two or three years old.
_Lamb_, if under six months is rich, and no danger of imposition; it
may be known by its size, in distinguishing either.
_Veal_, is soon lost--great care therefore is necessary in purchasing.
Veal bro't to market in panniers, or in carriages, is to be prefered
to that bro't in bags, and flouncing on a sweaty horse.
_Pork_, is known by its size, and whether properly fattened by its
appearance.

_To make the best Bacon_.
To each ham put one ounce saltpetre, one pint bay salt, one pint
molasses, shake together 6 or 8 weeks, or when a large quantity is
together, bast them with the liquor every day; when taken out to dry,
smoke three weeks with cobs or malt fumes. To every ham may be added a
cheek, if you stow away a barrel and not alter the composition, some
add a shoulder. For transportation or exportation, double the period
of smoaking.

_Fish, how to choose the best in market_.
_Salmon_, the noblest and richest fish taken in fresh water--the
largest are the best.


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