|
Classic
Cook Books
< last page | next page >
page 10
35. To prepare Veal Sweetbreads for Stews and Gravies. Put the sweetbreads on
the fire in cold water; as soon as hot pour off the water and renew, repeating
several times until the sweetbreads are white. Then put them in cold water, take
the skin from the longer pieces and cut off the fleshy parts from the others,
cut the sweetbreads into cubes, and then cook in the stew for about 10 minutes.
36. Pistachios. Put them on the fire in cold water, let them come to a boil,
hull them, lay them into cold water and leave until wanted for use. When used in
stews they must cook not less than 30 minutes.
37. Crabs with Dressing. (Devilled Crabs.) Before cooking the crabs, stir them
in clear water with a small whisk until they are perfectly clean. Put them into
boiling water with vinegar and salt and cook until they are done. Break off the
tails, pick out the shells, and then fill with force meats (see No. 23 or 27).
The crab shells filled with dressing are then cooked or baked in the stew far
about 15 minutes, and, with the tails, added to the stew when the latter is
served.
38. To scald Onions. Peel the onions, then pour boiling water over them and
after standing for about 8-10 minutes, dip in cold water and dry with a cloth.
Scalded onions should always be used in cooking, because scalding them removes
everything that is usually considered unpleasant in taste about this vegetable,
and makes it very palatable.
39. Chestnuts prepared for various cooking purposes. If chestnuts are to be used
in a stew or as a dressing for poultry, put the kernels into boiling water long
enough to permit the removal of the hulls the same as with almonds, and then
rinse them in cold water. Put them into an enameled kettle with the addition of
some water, butter and a small piece of sugar. Cover tightly and simmer slowly
until done. In this way the chesnuts will be white, tender and not crumbly.
Chestnuts as an addition to cabbage are prepared in the same the manner. They
can be either stirred into the cabbage before the latter is served, or be
brought to the table in a separate dish.
< last page | next page >
Classic
Cook Books
|
