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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 27
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Lecture. McLewis 8/10/40. Roasting. First meat must be defrosted. By the rules of the army meat should be boned, which make it easier for carving and more economical. By roasting you lose 30% in weight. Roasting tin must be [conveint?] to the size of the joint. Salt the meat after roasting otherwise it hardens to [fores?]. Time for roasting is approx. 20 mins to the 1 LB and 20 mins over. Joints to be cut 6-8 LBS in weight. Beef when properly cooked should show a pinkish color in the blood. [illegible] real, fork and other
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Lecture. McLewis 8/10/40. Roasting. First meat must be defrosted. By the rules of the army meat should be boned, which make it easier for carving and more economical. By roasting you lose 30% in weight. Roasting tin must be [conveint?] to the size of the joint. Salt the meat after roasting otherwise it hardens to [fores?]. Time for roasting is approx. 20 mins to the 1 LB and 20 mins over. Joints to be cut 6-8 LBS in weight. Beef when properly cooked should show a pinkish color in the blood. [illegible] real, fork and other
Szathmary Culinary Manuscripts and Cookbooks
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