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M. E. Ludwig cookbook, 1910
Page 47
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When the sauce bubbles through the crumbs on top of a scallop dish, the cooking is completed Meat should not be washed It can be cleaned by rubbing /c a wet cloth or by scraping /c a knife. Drippings are better than water for basting meats. meats should not be pierced while cooking Soak salt fish with the skin side up over night. Change the water several times. To skim sauces, draw the sauce pan to the side of the fire, throw in a tsp. of cold water & the grease will rise so that it can be easily taken off. a few drops of onion juice improve made over meat dishes, not enough need be use to give a pronounced onion flavor. Drippings. The skimmings from soups, drippings from any beef roasts, serve the same uses as lard cottolene or butter
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When the sauce bubbles through the crumbs on top of a scallop dish, the cooking is completed Meat should not be washed It can be cleaned by rubbing /c a wet cloth or by scraping /c a knife. Drippings are better than water for basting meats. meats should not be pierced while cooking Soak salt fish with the skin side up over night. Change the water several times. To skim sauces, draw the sauce pan to the side of the fire, throw in a tsp. of cold water & the grease will rise so that it can be easily taken off. a few drops of onion juice improve made over meat dishes, not enough need be use to give a pronounced onion flavor. Drippings. The skimmings from soups, drippings from any beef roasts, serve the same uses as lard cottolene or butter
Szathmary Culinary Manuscripts and Cookbooks
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