Manual of army catering services, 1945. Pt. 2, Recipes / War Office.

Date:: 1945

Catalogue details

Licence: Public Domain Mark

Credit: Manual of army catering services, 1945. Pt. 2, Recipes / War Office. Source: Wellcome Collection.

267/300 (page 255)

Rennet Used to curdle milk in making junket. Render i ) _The action of heating fats to abstract the maximum quantity of dripping. Sage The dried leaves of a garden plant. Used as a seasoning. Sauce A. liquid served with foods to give flavour. To cover with a sauce. Sauté Dry frying with a little fat in a shallow pan. Scald The action of bringing milk nearly to the boil. In the case of livers, plunging into nearly boiling water to seal. Score To make incisions crossways on the surface of meat, vegetables or fish. Seal To close the pores of meat, vegetables, etc., by the application of dry heat, 7.e., boiling water, hot fats, etc. ; Season Addition of condiments, etc. , to a prepared dish. Shred To cut into very thin slices or strips. Simmer To cook by slow heat in liquid which never attains boiling point. _ Singe To burn off the down of a plucked bird by passing over a flame. Skim To remove any scum or fat from liquid. Scallop A shellfish. Resembling an oyster, but much larger. Cut or form into scallop shape.