Download or read book Meats and Game Classic Reprint written by S. Beaty-Pownall and published by . This book was released on 2015-06-28 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Meats and Game Little, if any, originality is claimed for the following recipes, most of which have appeared in the Cookery columns of the Queen during the last eight or nine years, from whence they have been collected at the request of many readers of the Queen, to save reference to back numbers not always within reach. Additional recipes have, however, been given, to bring this little work as much up to date as possible; but all these, like the previous ones, have been carefully tested, and are all (as I know from practical experience) well within the capacity of any ordinary "good plain cook," gifted with fair intelligence and a little goodwill. I desire also to take this opportunity of acknowledging my indebtedness to the various authors of standard foreign cookery books, and also to offer my grateful thanks to Mrs. A. B. Marshall, and several other well-known chefs, whose kindness has so materially helped and rendered possible my work in these last years. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Meats Poultry and Game How to Buy Cook and Carve written by M. Edouard Panchard and published by Forgotten Books. This book was released on 2017-10-18 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Meats, Poultry and Game, How to Buy, Cook and Carve: With a Potpourri of Recipes Not many housekeepers give enough thought to the characteristics of the various cuts of meat re sulting from their natural relation to the living animal. Indeed, the cook or the carver who knows just what part of the living animal is represented by the piece before him, or what relation the bone in a steak or roast sustains to the animal's skeleton, is doubtless the very rare exception. Yet nothing could be simpler than to familiarize oneself with the various cuts of meat, as exemplified in the accompanying plates, or to identify these upon the butcher's counter. Indeed, any housekeeper can readily arrange, by appoint ment with the butcher, to be at hand when the lat ter is cutting up a side of beef, veal, mutton, or pork, and thus receive without expense a practical demonstration of the art of meat cutting. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Economy in the Buying and Preparation of Meats Classic Reprint written by Eleanor Lee Wright and published by Forgotten Books. This book was released on 2017-10-22 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Economy in the Buying and Preparation of Meats The charts and illustrations show you just how the cuts of meat look and tell you exactly what' portions to ask for. They also show you the large percentage of excellent meat that is not being utilized by the average family. Our recipes tell you in detail the best way to prepare these cuts for the table. You can only take full advantage of this knowledge by doing your marketing in person. You must select your own meats if you expect high quality at a reason able price. The average woman, in a very short. Time, will learn the different cuts of meat and their value as well. This applies to all food products, as well as to meats. We have compiled our recipe book along practical lines. We want it to be useful and helpful to those who have to make every penny count - to the family of moderate means - and to the more prosperous as well. So that' you will-save money and have better food, study this book and accept its suggestions in the spirit in which they are given. Presidentdaily living. It is the staple food in the countries that show the greatest enterprise and energy. Eminent authorities all agree on the desirability of some meat as an article of diet. Meat is almost completely digested by a normal person; is always available, easy to prepare, and tastes good. The savory odors that arise in the cooking of meat arouse pleasant anticipation. The consumption of meat in this country is larger than that in any other nation; meat is cheaper here and of a better quality: We have been prosperous and use meat freely - often wastefully. Conditions demand that this waste be stopped; we are not asked to omit meat, but to use it intelligently. Economy means wise use, not denial. Very young and very old people require little meat; and it is required only in moderation by anyone. Amounts vary with individual conditions, occupations and habits. People who are undernourished lack resistance to ward off disease - those in prime health have the greater resistance. Meat has a higher food value than most vegetables. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Meats written by Charles Dayton Woods and published by Forgotten Books. This book was released on 2018-09-14 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Meats: Composition and Cooking The food of man can not be healthful and adequate unless it supplies the proper amount of the different nutritive ingredients, or nutrients. Practical experience proves this, and experimental inquiry demonstrates it as Well. Just what the functions of the different foods are - their nutritive value and cost-has been discussed in Bulletin No. 142 of this series, and a knowledge of the facts there set forth is necessary to a clear understanding of the present bulletin. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Beef written by Canada Department Of Agriculture and published by Forgotten Books. This book was released on 2019-01-03 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Beef: How to Choose and Cook It Economy in cooking necessarily includes the utilization in some manner of all fat that is not consumed at the table. The home rendering of excess fats and those remaining from cooked meats makes possible a very appreciable reduction in the bill for commercial shortening. The clarifying of used fats greatly increases their usefulness, and much of the fat so treated is superior to lard and other shortenings for many kinds of cooking. Rendered suet and the outside fat from roasts or steaks, as well as the fat skimmed from soups and stews, is excellent shortening for cakes and other baked articles where a slightly darker colour is not an objection, for crusts of meat pies, frying doughnuts, vegetables, fish, etc., as well as for ordinary sauteing and frying. The surplus fat from each day's cooking may be tried out by cutting it in fairly small pieces and heating it in a double boiler until the fat has been softened to the point where it can be readily pressed through a fine wire or cheesecloth strainer. Gently pressing or mashing with a fork after it has become heated through facilitates the process of extraction. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Meats and Game written by S Beaty-Pownall and published by Palala Press. This book was released on 2016-06-21 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Unusual Meats written by Mrs. Harriet Ellsworth Coates and published by Forgotten Books. This book was released on 2016-08-30 with total page 34 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Unusual Meats: Recipes All Swift Company Fancy Meats are from Government inspected animals, freshly frozen, transported in refrigerator cars to our branches throughout the country and handled under refrigeration until they reach the retailer. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book The Practical Cook Book Containing Upwards of One Thousand Receipts written by Mrs. Bliss and published by Forgotten Books. This book was released on 2018-02-02 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Practical Cook Book, Containing Upwards of One Thousand Receipts: Consisting of Directions for Selecting, Preparing and Cooking All Kinds of Meats, Fish, Poultry and Game, Soups, Broths, Vegetables, and Salads Although most Cook Books give numerous receipts for stock, I think the following quite sufficient for all kinds of soups and gravies. The seasoning to be added, when used, will make all the variety necessary, and may be varied ia definitely according to the taste of the person using it. In making any kind of stock for soups and gravies, great are must be taken not to let it burn, as the least foreign flavour will render it unfit for soups and gravies that are made plain. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Meat written by James Peterson and published by Ten Speed Press. This book was released on 2012-05-30 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category
Download or read book Cooking Wild Game Meat from Forest Field and Stream and How to Prepare It for the Table 432 Recipes written by Frank G. Ashbrook and published by . This book was released on 2008-06-01 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Download or read book Dressed Game and Poultry Classic Reprint written by Mrs. De Salis and published by Forgotten Books. This book was released on 2018-03-05 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Dressed Game and Poultry I shall be very pleased to correspond with any Of my readers who may wish to discourse on matters relative to the dinner table and its adjuncts, floral decorations among the number. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Meat for Use in Schools Classic Reprint written by and published by . This book was released on 2015-06-29 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Meat for Use in Schools Meat is the flesh of any animal used for food. In the broad use of the term this includes the flesh of fish, shellfish, poultry, and game, as well as that of mammals, but in commonly accepted usage meat applies only to the edible parts of mammals raised for food. A cut of meal as it comes from the meat market includes muscle tissue, connective tissue, fat, and bone. Edible glands and organs also are classed as meat. The kinds of meat are: (1) Beef from cattle, (2) veal from calf, (3) pork from hog, and (4) lamb and mutton from sheep. The Structure Meal An understanding of the structure of meat is important to an understanding of the methods used in cooking. Muscles. Muscles are of two types: (1) The striated or voluntary and (2) the smooth or involuntary. The heart muscle is striated, but involuntary and sometimes is classed as a third type or striated cardiac muscle. Skeletal muscles vary in length, in depth, and in thickness. Each muscle is surrounded by connective tissue which is called the epimysium or muscle sheath, which may vary in thickness over different parts of the muscle. Some muscles taper at the end or ends and are attached to the bones by tendons; others spread out or dwindle near the end and arc attached to the bones by bursas, tendonous sheaths. The muscle is composed of bundles of fibers or muscle cells held together by connective tissue. These bundles are called fasciculi and the surrounding connective tissue is the perimysium. The size of the bundles varies in different muscles in the same animal and in different species. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Meats Poultry and Game How to Buy Cook and Carve with a Potpourri of Recipes written by Edouard Panchard and published by Andesite Press. This book was released on 2015-08-08 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book The Mnemonic Similiad written by Stacy Jones and published by Nanopathy. This book was released on 2017-12-03 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Mnemonic Similiad The principle of association is a faculty native to the human mind, exercised in acquiring and retaining the various things stored up in the memory. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book MEATS POULTRY GAME HT BUY CO written by Edouard Panchard and published by . This book was released on 2016-08-28 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Queen Cookery Books No 5 written by S. Beaty-pownall and published by Kessinger Publishing. This book was released on 2008-10-01 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
Download or read book The World Encyclopedia of Meat Game and Poultry written by Lucy Knox and published by Lorenz Books. This book was released on 2016-03-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A detailed visual guide to meat and how to prepare it, with 100 classic recipes. ,
