This clever little volume was devised to provide hints on setting a modest but awell-ordered tablea for the ayoung and inexperienced mistress of a household where a moderate income renders economy advisable.a Self-styled as a aBook of Rechauffes [warmed leftovers] together with many other approved receipts for the kitchen of a gentleman of moderate income, a this useful compilation includes recipes for dishes made from leftover fish and dressed fish, mutton, beef, veal, pork, poultry, and game, as well as economical recipes for soup, vegetable, sweets, pastry, cakes, preserves, liqueurs, pickles, and sauces. Miscellaneous thrifty methods for akeeping fish for several days, q qkeeping meat, game, or poultry in hot weather, a aremoving taint from meat and poultry, a and many other household situations are also described. This edition of What To Do With the Cold Mutton was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1, 100 volumes.TAKE as much cold roast or braised beef as you require for the size of your mould, mince it quite small, and then pound ... cover it over thickly with fine bread crumbs, sprinkle over some oiled butter, and put it into the oven to brown nicely, andanbsp;...
|Title||:||What To Do with the Cold Mutton|
|Author||:||The American Antiquarian Cookbook Collection|
|Publisher||:||Andrews McMeel Publishing - 2012-10-16|