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Miss Beecher's Housekeeper |
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Annotations:
PART FIRST. CHAPTER I. HEALTH, ECONOMY, AND PLEASURE IN FOOD. Rules of Health in regard to Food and Drink--Measures used in Cooking..... Page 15 CHAPTER II. MARKETING ANDTHE CARE OF MEATS. Marketing--Beef--Different "Cuts," etc.--Veal--Mutton--Pork--Poultry--Fish--Shell-fish--Care of Meats--To salt down Beef--To cleanse Calf 's Head and Feet--To prepare Rennet--To salt down Fish--To try out Lard--Molasses-cured Hams--Brine for corning Hams, Beef, Pork, etc.--Another--Brine by Measure--To salt down Pork--To prepare Cases for Sausages--Sausage Meat--Another Recipe Bologna Sausages--To smoke Hams.....18 CHAPTER III. STEWS AND SOUPS. New Soup and Stew Kettle--General Directions-- Stews: of Beef and Potato; Mutton and Turnip, (French;) Simple Mutton; Beef, with vegetable flavors; Fowl, with Celery or Tomatoes--Irish Stew--Veal Stew--Another--Pilaff (Turkish)--Rice or Hominy Stew--English Beef Stew--Pot au Feu (French)--Olla Podrida (Spanish)--French Mutton Stew--French Modes of Cooking--Fla
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