Manual for Army Cooks (Classic Reprint) epub
Manual for Army Cooks (Classic Reprint) epub
Manual for Army Cooks (Classic Reprint) by United States War Dept Subsisten Dept
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Author: United States War Dept Subsisten Dept
Number of Pages: 312 pages
Published Date: 27 Sep 2015
Publisher: Forgotten Books
Publication Country: United States
Language: English
ISBN: 9781330390788
Download Link: Manual for Army Cooks (Classic Reprint)
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Excerpt from Manual for Army Cooks Methods of cooking. The ordinary methods of cooking are as follows: Roasting, Baking, Boiling, Simmering, Stewing, Broiling, Frying, and Sauteing. Roasting is that process by which a substance is cooked by the direct heat of a fire, without interposition of utensils, and generally in the open air. This method is seldom used at present, baking being substituted for it. Hints On Roasting Meat. In roasting beef allow to fifty pounds, four hours, if pieces are cut in chunks of about seven to ten pounds each; remove bones from large roasts; dredge both sides with flour, salt, and pepper; on each piece place a piece of fat suet, bacon, or pork. Pour over hot meat broth or water (boiling is best) to moisten and set the juices, and basting is not required. Turn the meat and when about half done add onions and broth to make enough gravy, and an hour before it is done put in the pared potatoes with the meat and gravy to bake brown. Keep oven closed until ready to serve. To roast mutton it requires to the fifty pounds, three hours. To roast veal it requires to the fifty pounds, four and one-half to five hours. To roast pork it requires to the fifty pounds, four and one-half to five hours. Allow meat broth sufficient to make gravy for the command. Season to taste, remembering that to season correctly is one-half of good cooking. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
Read online Manual for Army Cooks (Classic Reprint) Buy and read online Manual for Army Cooks (Classic Reprint) Download and read Manual for Army Cooks (Classic Reprint) for pc, mac, kindle, readers Download to iPad/iPhone/iOS, B&N nook Manual for Army Cooks (Classic Reprint) ebook, pdf, djvu, epub, mobi, fb2, zip, rar, torrent
Manual for Army Cooks (Classic Reprint) by United States War Dept Subsisten Dept
Author: United States War Dept Subsisten Dept
Number of Pages: 312 pages
Published Date: 27 Sep 2015
Publisher: Forgotten Books
Publication Country: United States
Language: English
ISBN: 9781330390788
Download Link: Manual for Army Cooks (Classic Reprint)
---------------------------------------------------------------
Excerpt from Manual for Army Cooks Methods of cooking. The ordinary methods of cooking are as follows: Roasting, Baking, Boiling, Simmering, Stewing, Broiling, Frying, and Sauteing. Roasting is that process by which a substance is cooked by the direct heat of a fire, without interposition of utensils, and generally in the open air. This method is seldom used at present, baking being substituted for it. Hints On Roasting Meat. In roasting beef allow to fifty pounds, four hours, if pieces are cut in chunks of about seven to ten pounds each; remove bones from large roasts; dredge both sides with flour, salt, and pepper; on each piece place a piece of fat suet, bacon, or pork. Pour over hot meat broth or water (boiling is best) to moisten and set the juices, and basting is not required. Turn the meat and when about half done add onions and broth to make enough gravy, and an hour before it is done put in the pared potatoes with the meat and gravy to bake brown. Keep oven closed until ready to serve. To roast mutton it requires to the fifty pounds, three hours. To roast veal it requires to the fifty pounds, four and one-half to five hours. To roast pork it requires to the fifty pounds, four and one-half to five hours. Allow meat broth sufficient to make gravy for the command. Season to taste, remembering that to season correctly is one-half of good cooking. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
Read online Manual for Army Cooks (Classic Reprint) Buy and read online Manual for Army Cooks (Classic Reprint) Download and read Manual for Army Cooks (Classic Reprint) for pc, mac, kindle, readers Download to iPad/iPhone/iOS, B&N nook Manual for Army Cooks (Classic Reprint) ebook, pdf, djvu, epub, mobi, fb2, zip, rar, torrent