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HINTS IN COOKING MEATS AND FISH. -Boiled Meats. -
For cooking they should always be put into boiling water, which sets or closes the pores and keeps in the juices: after which slow boiling until tender. And if corned boiled beef, to be eaten cold, is left to stand in its water over night, it will be sweeter and more juicy.
For Soups always put into cold water, which leaves the pores open and allows the juices to escape into the soup which is desired. After it begins to boil keep it boiling slowly—not merely to simmer, but to boil.
The Same for Pish, using only water sufficient to cover it.
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