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By Catherine Owen

Helen Alice Matthews Nitsch (? -1889) used to be a nineteenth-century American writer of novels and cooking books, who wrote below the pseudonym Catherine Owen. Her works contain: tradition and Cooking; or, paintings within the Kitchen (1881), Catherine Owen's New cook dinner booklet (1885), Ten cash sufficient: maintaining condo on Ten cash per week (1887), mild Breadwinners: the tale of 1 of Them (1888), selection Cookery (1889) and revolutionary home tasks: retaining condo with out realizing How, and realizing easy methods to continue condo good (1889). She additionally contributed to the house guide: Everybody's consultant in Social, family, and company lifestyles (1889) with Mary Cunningham Logan, Will Carleton and William Mathews.

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Publication Details:

ISBN: 0061438502
EAN: 9780061438509
ASIN: 0061438502
Publisher: William Morrow Cookbooks
Publication Date: 2008-04-22
Number of Pages: 176
Website: Amazon, LibraryThing, Google Books, Goodreads

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Extra resources for Choice Cookery (Dodo Press)

Sample text

Keep on at the thing you select to do until you succeed, always choosing and perfecting the easiest thing in each class first. 36 Choice Cookery X. ENTRÉES. —This favorite dish with French and Americans may be roasted whole, or cut so as to serve individually. To roast it whole, it must be trimmed perfectly round, and either larded or not as taste may dictate. A fillet weighing four pounds should be roasted three quarters of an hour in a sharp oven. It may then be served à la Châteaubriand by pouring over it half a pint of the sauce of that name, with horseradish sauce, or brown mushroom sauce (brown sauce with mushrooms added).

Soak two very white sweetbreads in salt and water one hour; parboil for twenty minutes; then let them cool; remove the skin, fat, and gristle; cut them into half-inch dice, and lay 51 Choice Cookery them aside while you prepare the following sauce: Put a gill of strong white stock into a small saucepan with a gill of mushroom liquor (and a dozen small mushrooms cut in four if approved) to boil.

Then proceed exactly as for the oysters. —The oyster-shells for serving oysters à la Tartare must be of good shape and exquisitely clean; therefore, when using oysters on the half-shell, always pick out any that may be deep yet stand well, and have a good shape; scald and scrub them, and keep 32 Choice Cookery for use. Scald as many fat oysters as required in their own liquor till firm—three minutes at boiling-point will usually do this; the oysters must be just plump, yet if underdone they will be flabby.

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