Mastering Meat as Cookery: From English Ends to French Methods
The article contrasts English wasteful large portions with French economy in meat prep. It discusses division of cuts, avoiding waste, and the rise of domestic kitchen practices. It covers cooking aims: preserving juices in roasting and broiling versus extracting juices for soups and stews. It warns against overreliance on frying and praises French methods for sealing juices or searing on a hot surface.
MENTIONED IN THIS ARTICLE
Ghent
England
France
Biddy
Frorfi
Aisen
Department of Meat Cookery
Philosophy of French soups and stews in domestic cookery
The article extols slow heat, clear stock from bones, and careful preparation as the French method for soups and stews. It contrasts French technique with English and American cooking, criticizes careless cooks, and praises potato as essential, urging proper handling to avoid gummy textures.
The Potato as Cookery Power and Practice
The article contrasts poor and skilled potato preparation, urging proper boiling and roasting methods. It warns against soaking and overcooking, praises controlled quick boiling, and condemns greasy, underdone fried potatoes while noting urban adoption of refined French fried potatoes in restaurants.
MENTIONED IN THIS ARTICLE
America
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Singer
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Philadelphia
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Wooster
Siners
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Binger
Weester
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Hiser
Chapman
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Woonter
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A. B. Shively
Rong H
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Brees
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Wade
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West Liberty Street
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Louis Shirley
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Kreat
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Ohio By Joln Ath and Ie Tow Perch Whee Ete Aatd Jota Falk
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