Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a small piece of bread
- a slice of raw potato into
- 13 lower baggot street
- 1 dolphin houses
- 25 meats
- 26 home recipe book stewing
- two methods of frying -- dry frying
- 27 left will be fat
Directions
HUGH DOYLE & SONS,
—13 LOWER BAGGOT STREET, and 1 Dolphin Houses, South Circular Road,
A Large Supply of Prime Beef, Mutton, Veal, and Lamb, Calves’ Heads, Feet, and Sweetbreads, Pickled Beef, & Scarlet Tongues always in Stock. : : : :
Vans deliver daily in City and Suburbs
T elephones : 1038 and 1473
HOME RECIPE BOOK
Hints to the Cook.
Great cleanliness, as well as care and attention, are required from a cook. Keep your hands very clean ; try to prevent your nails from getting black and discoloured ; don’t “ scatter” in your kitchen, clean up as you go, put scalding water into each saucepan or stewpan as you finish using it. Dry your saucepans before you put them on the shelf. Never scrub inside of a frying-pan ; rub it with wet silver-sand, rinse out well with hot water afterwards. Wash your pudding-cloths, scold and hang them to dry directly after using them ; air them before you put them away, or they will be musty ; keep in dry place. Be careful not to use a knife that has cut onions till it has been cleaned Keep sink and sink-brush very clean ; be careful never to throw anything but water down sink. Do not throw cabbage water down it — throw it away out of doors, its smell is very bad. Never have sticky plates or dishes ; use very hot water for washing them ; when greasy, change it. Take care that you look at the meat the butcher brings, to see that it is good. Let there be no waste in the kitchen.
Beef, mutton, and fowl should be put into a hot oven at once to harden the albumen and so keep in the juice and flavour. In roasting rib of beef allow 15 minutes for every lb. and 15 minutes over, but for sirloin or leg of mutton allow 20 minutes for each lb. and 20 minutes over. A roast must be basted often. If cooked on a spit it saves a great deal of trouble if it is hung so that the fat melting runs down the joint.
The time allowed for boiling meat is the same as for roast- ing, but for Yeal and Pork not less than 25 minutes must be given and 25 minutes over. The same process of hardening the outside of the meat is carried on by putting the meat into boiling water. Let it boil 2 or 3 minutes, and draw it back a little, letting it simmer quickly the remainder of the time. The water left is only pot liquor and should be added to the stockpot.
HOME RECIPE BOOK
Cooking meat for a very long time very slowly in very little liquid. It is the most economical method of cooking meat. Nothing of value or flavour is lost, as it goes into the gravy. For stewing you can use inferior meat ; it requires very little fire and very little attention. Never put the meat into hot liquid if outside requires browning ; fry first in the saucepan before making the gravy. Economise stew by adding vegetables and suet balls, as in Exeter stew. Stew- ing can be very satisfactorily done in the oven by placing the stew in a jar, or if the fire is too hot, £lace a small saucepan inside another on the range.
Excellent method of cooking meat : Put into a large sauce- pan a bed of vegetables and almost cover with stock, and above the vegetables place the meat ; the stock must not touch the meat ; place the pan over a good heat and let the meat cook slowly in the steam ; by this means the flavour of the vegetables penetrates the meat ; cover the meat with buttered paper to keep in the steam ; requires a long time, 30 to 40 minutes to the lb. When the meat is cooked, remove it from the pan, and set in oven or roast before the fire to give it a better colour, as the steaming makes it grayish. Vegetables are served round or made into a pure. Fowl or turkey too old to roast or boil are very good braised.
Frying is an expensive way of cooking, as you must have the best meat, else it is very tough. There are two methods of frying — dry frying, which is cooking in a frying-pan with just sufficient fat to prevent the meat, etc., from sticking and burning. To prevent grease splashing from the frying-pan, sprinkle a little salt on it before putting on the fat.
Bath-frying is generally accomplished by using an iron gtewpan, and a frying basket 3 to 4 inches deep of fat. Suet and dripping carefully rendered are certainly the best mediums for a bath of fat. To make it carefully chop suet and put it into a shallow stewpan covered with water, and allow it to boil till all the water has disappeared in steam ; what is
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left will be fat with the thin skin floating in it ; strain into a basin and add from time to time the clarified dripping from roasts and stock. In this way a bath of fat should never be done ; it is more inclined to increase, and in value in a kitchen become a close rival to the stock-pot. It becomes not an -expensive mode of cooking, as the same fat does time after time, and only occasionally requires to be clarified to remove any crumbs or foreign matter that may happen to escape the strainer. The bath of fat should, after use, be allowed to cool a little, and then be passed through a strainer into its own bowl.
Be particular the fat . is the right heat by trying it with a small piece of bread.. If hot enough it should make it a light golden colour in a couple of minutes. When heating the fat, put a slice of raw potato into it ; it will prevent it burning. Fat must be hot to be satisfactory.