American Cookery - The Art of Dressing Viands, Fish, Poultry, and Vegetables by Amelia Simmons
page 3 of 66 (04%)
page 3 of 66 (04%)
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their indiscretions, that the orphan must depend solely upon
_character_. How immensely important, therefore, that every action, every word, every thought, be regulated by the strictest purity, and that every movement meet the approbation of the good and wise. The candor of the American Ladies is solicitously intreated by the Authoress, as she is circumscribed in her knowledge, this being an original work in this country. Should any future editions appear, she hopes to render it more valuable. [Illustration] DIRECTIONS for CATERING, or the procuring the best VIANDS, FISH, &c. _How to choose Flesh_. BEEF. The large stall fed ox beef is the best, it has a coarse open grain, and oily smoothness; dent it with your finger and it will immediately rise again; if old, it will be rough and spungy, and the dent remain. Cow Beef is less boned, and generally more tender and juicy than the ox, in America, which is used to labor. Of almost every species of Animals, Birds and Fishes, the female is the tenderest, the richest flavour'd, and among poultry the soonest fattened. _Mutton_, grass-fed, is good two or three years old. |
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