|
Classic
Cook Books
< last page | next page >
page 5
word, and thought, be regulated by the strictest purity, and every movement meet
the approbation of the good and wise. If this treatise should tend in any way to
guide the inexperienced Female in the Art of Cooking, and relieve them from that
embarrassment, which they must otherwise experience it would be an ample
compensation for this undertaking.
THE American Ladies are solicited to cast the veil of charity over those
imperfections that may be found. Should any future edition appear, she hopes to
render it more valuable. L.E.
MONTPELIER, 21st March, 1808.
DIRECTIONS for procuring the best FLESH, VEGETABLES.
How to choose Flesh.
BEEF. The large stall fed ox beef is the best, it has a coarse open grain, and
oily smoothness; dent it with your finger and it will immediately rise again; if
old, it will be rough and spungy, and the dent remain.
Cow Beef is less boned, and generally more tender and juicy than the ox, in
America, which is used to labor.
Mutton, grass-fed, is good two or three years old.
Lamb, if under six months is rich, and no danger of imposition; it may be known
by its size, in distinguishing either.
Veal, is soon lost---great care therefore is necessary in purchasing. Veal bro't
to market in panniers, or in carriages, is to be preferred to that bro't in
bags, and flouncing on a sweaty horse.
Pork, is known by its size, and whether properly fattened by its appearance.
Fish, how to choose the best in market.
Salmon, the noblest and richest fish taken in fresh water---the largest are the
best. They are unlike almost every other fish, are ameliorated by being 3 or 4
days out of water, if kept from heat and the moon, which has much more injurious
effect than the sun.
In all great fish-markets, great fish-mongers strictly examine the gills - if
the bright redness is exchanged for a low brown, they are stale; but when live
fish are brought flouncing into market,
< last page | next page >
Classic
Cook Books
|
