Hand-Book of Practical Cookery, for Ladies and Professional Cooks
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- Pages
- 284
About this book
Hand-Book of Practical Cookery, for Ladies and Professional Cooks, by Pierre Blot, is described as containing the whole science and art of preparing human food. The author is named as professor of gastronomy and founder of the New York Cooking Academy. The preface says food is the most important of our wants and that we cannot exist without it.
The recipe for lait de poule has the cook mix a yolk of egg and a teaspoonful of sugar in a tumbler, pour boiling water on the whole, little by little, and drink it warm. The entry for lard says never to buy lard ready made if you can help it, but to take hog's fat, the part enveloping the kidneys, or leaf lard, and chop it fine. Directions for a bird tell the cook to take hold of the bird by the neck with the left hand and pull the skin gently down with the right to partly uncover the upper part of the breast-bone.
Contents
About the author
More from this genre
See all- A AcetariaAcetaria
- D Directions for Cookery, in its Various BranchesDirections for Cookery, in its Various Branches
- L The Lady's Own Cookery Book, and New Dinner-Table DirectoryThe Lady's Own Cookery Book, and New Dinner-Table Directory;
- P The Practical DistillerThe Practical Distiller
- D Directions for Cooking by Troops, in Camp and HospitalDirections for Cooking by Troops, in Camp and Hospital
- G The Gastronomic RegeneratorThe Gastronomic Regenerator
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Book facts
- Author
- Pierre Blot
- Reading time
- About 10 hours
- Pages
- 284
- Language
- English
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online