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Classic
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page 28
dry on one side, turn it, and dredge the other. For broiling, have very clear
coals, sprinkle a little salt and pepper over the pieces, and when done, dish
them, and pour over some melted butter and chopped parsley- this is for broiled
veal, wild fowl, birds or poultry: beef-steaks and mutton chops require only a
table-spoonful of hot water to be poured over. Slice an onion in the dish before
you put in the steaks or chops, and garnish both with rasped horse-radish. To
have viands served in perfection, the dishes should be made hot, either by
setting them over hot water, or by putting some in them, and the instant the
meats are laid in and garnished, put on a pewter dish cover. A dinner looks very
enticing, when the steam rises from each dish on removing the covers, and if it
be judiciously ordered, will have a double relish. Profusion is not elegance- a
dinner justly calculated for the company, and consisting for the greater part of
small articles, correctly prepared, and neatly served up, will make a much more
pleasing appearance to the sight, and give a far greater gratification to the
appetite, than a table loaded with food, and from the multiplicity of dishes,
unavoidably neglected in the preparation, and served up cold.
There should always be a supply of brown flour kept in readiness to thicken
brown gravies, which must be prepared in the following manner: put a pint of
flour in a Dutch oven, with some coals under it; keep constantly stirring it
until it is uniformly of a dark brown, but none of it burnt, which would look
like dirt in the gravy. All kitchens should be provided with a saw for trimming
meat, and also with larding needles.
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Classic
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