What foods feed us / by Eustace Miles.

  • Miles, Eustace, 1868-1948.
Date:
[1905]
Catalogue details

Licence: In copyright

Credit: What foods feed us / by Eustace Miles. Source: Wellcome Collection.

    96/126 (page 68)
    An A-B-OD-E'F of Cookery In this chapter I do not intend to give elaborate instructions, but rather to suggest principles. Nor shall I deal with the cookery of flesh-foods beyond this short quotation from a standard work. It is not so much in the cookery of flesh-foods that we err, I think, as in the cookery of vegetables and of starchy foods :— “ To boil meat or fish, place them in boiling water for five or ten minutes to coagulate the albumen on the surface and imprison the juices ; do the remainder of the cooking in water at i8o° to 1990 Fahr.—just below simmering (boiling point). “ Eggs should be cooked eight or ten minutes in hot water, not hot enough to boil; or else placed in boiling water that is then allowed to cool. “ In frying fish and meat, use enough fat or oil nearly to cover them, and allow it to simmer. “Boil [or, rather, heat in a double-pan cooker] all milk before you use it. “ In grilling, better burn the chop with too brisk a fire, than dry it up with too slow a one. “In roasting meat in an oven, use a dish with double bottom, or one dish within another, the bottom one to contain water: the evaporation of the water prevents the drying up of the roast; frequent basting accomplishes the same end. “Water that boils violently is no hotter than water that boils very quietly.