Skilled Chefs

The Jewish Manual

INTRODUCTORY REMARKS.

Boiling is the most simple manner of cooking, the great art in this process is to boil the article sufficiently, without its being overdone, the necessity of slow boiling cannot be too strongly impressed upon the cook, as the contrary, renders it hard and of a bad color; the average time of boiling for fresh meat is half an hour to every pound, salt meat requires half as long again, and smoked meat still longer; the lid of the saucepan should only be removed for skimming, which is an essential process.

Roasting chiefly depends on the skilful management of the fire, it is considered that a joint of eight pounds requires two hours roasting; when first put down it should be basted with fresh dripping, and afterwards with its own dripping, it should be sprinkled with salt, and repeatedly dredged with flour, which browns and makes it look rich and frothy.

Broiling requires a steady clear fire, free from flame and smoke, the gridiron should be quite hot before the article is placed on it, and the bars should be rubbed with fat, or if the article is thin-skinned and delicate, with chalk; the gridiron should be held aslant to prevent the fat dripping into the fire; the bars of a gridiron should be close and fine. Frying is easier than broiling, the fat, oil or butter in which the article is fried must be boiling, but have ceased to bubble before it is put in the pan, or it will be greasy and black: there is now a new description of fryingpan, called a saute pan, and which will be found extremely convenient for frying small cutlets or collops.

Stewing is a more elaborate mode of boiling; a gentle heat with frequent skimmings, are the points to be observed.

Glazing is done by brushing melted jelly over the article to be glazed and letting it cool, and then adding another coat, or in some cases two or three, this makes any cold meats or poultry have an elegant appearance.

Blanching makes the article plump and white. It should be set on the fire in cold water, boil up and then be immersed in cold water, where it should remain some little time. Larding (the French term is _Pique_, which the inexperienced Jewish cook may not be acquainted with, we therefore use the term in common use) is a term given to a certain mode of garnishing the surface of meat or poultry: it is inserting small pieces of the fat of smoked meats, truffles, or tongue, which are trimmed into slips of equal length and size, into the flesh of the article at regular distances, and is effected by means of larding pins.

Poelee and Blanc, are terms used in modern cookery for a very expensive mode of stewing: it is done by stewing the article with meat, vegetables, and fat of smoked meats, all well seasoned; instead of placing it to stew in water it is placed on slices of meat covered with slices of fat and the vegetables and seasoning added, then water enough to cover the whole is added.

Blanc differs from Poelee, in having a quantity of suet added, and being boiled down before the article is placed to stew in it.

Braising is a similar process to Poelee, but less meat and vegetable is used.


Recipe from the "The Jewish Manual" book (Free Electronic Text).


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