Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

44. Tomato Bouillon.--It is possible to make a clear tomato soup without meat stock, but the recipe here given, which is made with meat stock, has the advantage of possessing a...

To prepare fricassee of chicken, clean and cut the bird into pieces according to the directions previously given. Put these into a saucepan, cover with boiling water, add 2 teas...

20. Another point to be considered in the purchase of fish is the size. Some fish, such as halibut and salmon, are so large that they must usually be cut into slices or steaks t...

58. POT-ROASTED BEEF.--The usual, and probably the most satisfactory, method of preparing the cheaper cuts of beef is to cook them in a heavy iron pot over a slow fire for sever...

19. MEAT USED FOR SOUP MAKING.--With the exception of pork, almost every kind of meat, including beef, veal, mutton, lamb, game, and poultry, is used for soup making. Occasional...

When about to use the batter, pour it into a cup or some other small utensil that is just large enough to admit the iron easily. The iron must be nearly covered with batter, but...

33. The cookery processes applied in preparing mutton and lamb for the table do not differ materially from those applied in the preparation of other meats. However, directions f...

When a fish is to be stuffed, any desired stuffing is prepared and then filled into the fish in the manner shown in Fig. 18. With the cavity well filled, the edges of the fish a...

The flexibility of the windpipe is an excellent test for the age of ducks. In the young bird, the windpipe may be easily moved; whereas, in the old one, it is stationary and qui...

4. FORE QUARTER.--The fore quarter, as shown in Fig. 1, is composed of the neck, chuck, shoulder, fore shank, breast, and ribs. Frequently, no distinction is made between the ne...

65. SALT PORK.--As the cut used for salt pork is almost entirely fat, this piece is seldom used alone for the table. Occasionally, it is broiled to be served with some special f...

70. BREAD STICKS.--A soup accompaniment similar in nature to croutons, and known as _bread sticks_, is made of pieces of bread 1/2 inch wide, 1/2 inch thick, and several inches...

49. FRIED CHICKEN.--To many persons, fried chicken--or, rather, sauted chicken, as it should be called--is very appetizing. Chicken may be fried whole, but usually it is cut up,...

77. The popularity of the edible varieties of mollusks and crustaceans mentioned depends largely on whether they can be easily obtained and whether they are pleasing to the loca...

Another way in which to reduce the meat bill is to utilize the trimmings of bone and fat from pieces of meat. In most cases, these are of no value to the butcher, so that if a r...

This volume, which is the third of the Woman's Institute Library of Cookery, includes soups and the high-protein foods, meat, poultry, game, and fish. It therefore contains info...

To prepare steamed clams, scrub the shells of the clams until they are perfectly clean. Place the desired number thus cleaned in a saucepan and add enough water to cover the bot...

91. ROAST FILLET OF VENISON.--If a fillet of venison is to be roasted, proceed by larding it with strips of salt pork. Then place it in a pan with one small onion, sliced, a bay...

Bacon, and eggs, Calves' liver and, combined with cereals, combined with other foods, with sliced apples, with tomatoes, Baked clams, fillet of whitefish, finnan haddie, fish, h...

37. The cuts that are obtained from these larger pieces are shown in Fig. 4. For instance, from the chuck, as illustrated in (_a_), are secured numerous cuts, including the neck...