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1036
Enquire within upon everything
·
Robert Kemp Philp
413
1084.
Bastings.
i.
Fresh
butter.
ii.
Clarified
suet.
iii.
Minced
sweet
herbs,
butter,
and
claret,
especially
for
mutton
and
lamb.
iv.
Water
and
salt.
v.
Cream
and
melted
butter,
especially
for
a
flayed
pig.
vi.
Yolks
of
eggs,
grated
biscuit
and
juice
of
oranges.
1085.
Dredgings.
i.
Flour
mixed
with
grated
bread.
ii.
Sweet
herbs
dried
and
powdered,
and
mixed
with
grated
bread.
iii.
Lemon-peel
dried
and
pounded,
or
orange-peel,
mixed
with
flour.
iv.
Sugar
finely
powdered,
and
mixed
with
pounded
cinnamon,
and
flour
or
grated
bread.
v.
Fennel
seeds,
corianders,
cinnamon,
and
sugar,
finely
beaten
and
mixed
with
grated
bread
or
flour.
vi.
For
young
pigs,
grated
bread
or
flour,
mixed
with
beaten
nutmeg,
ginger,
pepper,
sugar,
and
yolks
of
eggs.
vii.
Sugar,
bread,
and
salt
mixed.
1086.
Estimating
Meat
for
Cooking.
The
housewife
who
is
anxious
to
dress
no
more
meat
than
will
suffice
for
the
meal,
should
remember
that
beef
loses
about
one
pound
in
four
in
boiling,
but
in
roasting,
loses
in
the
proportion
of
one
pound
five
ounces,
and
in
baking
about
two
ounces
less,
or
one
pound
three
ounces;
mutton
loses
in
boiling
about
fourteen
ounces
in
four
pounds;
in
roasting,
one
pound
six
ounces.
1087.
Caution
on
Charcoal.
Cooks
should
be
cautioned
against
the
use
of
charcoal
in
any
quantity,
except
whore
there
is
a
free
current
of
air;
for
charcoal
is
highly
prejudicial
in
a
state
of
ignition,
although
it
may
be
rendered
even
actively
beneficial
when
boiled,
as
a
small
quantity
of
it,
if
boiled
with
meat
on
the
turn,
will
effectually
cure
the
unpleasant
taint.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
