Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
397
1034.
Theory
of
Cooking.
To
some
extent
the
claims
of
either
process
of
cooking
depend
upon
the
taste
of
the
individual.
Some
persons
may
esteem
the
peculiar
flavour
of
fried
meats,
while
others
will
prefer
broils
or
stews.
It
is
important,
however,
to
understand
the
theory
of
each
method
of
cooking,
so
that
whichever
may
be
adopted,
may
be
done
well.
Bad
cooking,
though
by
a
good
method,
is
far
inferior
to
good
cooking
by
a
bad
method.
1035.
Roasting.--Beef.
A
sirloin
of
about
fifteen
pounds
(if
much
more
in
weight
the
outside
will
be
done
too
much
before
the
inner
side
is
sufficiently
roasted),
will
require
to
be
before
the
fire
about
three
and
a
half
or
four
hours.
Take
care
to
spit
it
evenly,
that
it
may
not
be
heavier
on
one
side
than
the
other;
put
a
little
clean
dripping
into
the
dripping
pan
(tie
a
sheet
of
paper
over
it
to
preserve
the
fat)
baste
it
well
as
soon
as
it
is
put
down,
and
every
quarter
of
an
hour
all
the
time
it
is
roasting,
till
the
last
half-hour;
then
take
off
the
paper
and
make
some
gravy
for
it,
stir
the
fire
and
make
it
clear;
to
brown
and
froth
it,
sprinkle
a
little
salt
over
it,
baste
it
with
butter,
and
dredge
it
with
flour;
let
it
go
a
few
minutes
longer,
till
the
froth
rises,
take
it
up,
put
it
on
the
dish,
&c.
Garnish
it
with
horseradish,
scraped
as
fine
as
possible
with
a
very
sharp
knife.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
