Buy Hand Book of Practical Receipts, or Useful Hints in Every Day Life
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > Hand Book of Practical Receipts, or Useful Hints in Every Day Life
Hand Book of Practical Receipts, or Useful Hints in Every Day Life

Hand Book of Practical Receipts, or Useful Hints in Every Day Life


     0     
5
4
3
2
1



Out of Stock


Notify me when this book is in stock
X
About the Book

This historic book may have numerous typos or missing text. Not indexed. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1860. Not illustrated. Excerpt: ... CHOICE OF MEATS. I Beef, when young, will have a fine, smooth grain, and be a good red, and feel tender. Pork.--If the rind is tough, it is old; a thin rind always preferable. If the meat is clammy, it is tainted. Mutton.--Choose by its fine grain and good color. Lamb.--If it has a yellow cast, it is stale. Veal.--The whitish is the best, and hence preferable. Cooking Meats. ROAST BEEF. The surloin is the best for roasting. Spit the meat; baste it well while roasting with its own drippings, and throw on a handful of salt; keep the fire bright and clear. From fifteen to twenty minutes to the lb. is the general rule for roasting. BOILED BEEF. The round is the best boiling piece. Put the meat in the pot with water enough to cover it; let it boil very slow at first, this is the great secret of making it tender; from two to three hours, according to size, is the rule for boiling. BEEF STEAK. The inside of the surloin makes the best steak. Cut about three-quarters of an inch thick; have the gridiron hot, put on the meat, and set it over a good fire of coals, turn them often; from eight to ten minutes is the time for broiling. ROAST PORK. Take a leg, cut the skin in squares, make a stuffing of grated bread and sage, onion, pepper and salt; moisten with the yolk of an egg; put this under the skin of the knuckle, and sprinkle over a little powdered sage; rub the whole surface with a feather dipped in sweet oiL Eight lbs. will require three hours. SHOULDER AND SPARE RIB. They are roasted in the same manner. PORK STEAKS. Cut off the neck or loin; broil over a clear fire, turning them often; pepper and salt while broiling; when clone put on nlate, and add a little butter. BROILED HAM. Cut in thin slices, soak in cold water before broiling, if the ham is too salt; fry ...


Best Sellers


Product Details
  • ISBN-13: 9781153896597
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 26
  • Spine Width: 1 mm
  • Width: 189 mm
  • ISBN-10: 1153896591
  • Publisher Date: 01 Jan 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 68 gr


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Hand Book of Practical Receipts, or Useful Hints in Every Day Life
General Books -
Hand Book of Practical Receipts, or Useful Hints in Every Day Life
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Hand Book of Practical Receipts, or Useful Hints in Every Day Life

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    Fresh on the Shelf


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!