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Classic
Cook Books
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page xx
The cook should be charged to take care of jelly-bags, tapes for the collared
things, which if not perfectly scalded, and kept dry, give an unpleasant
flavour when next used.
Cold water thrown on cast iron, when hot, will cause it to crack.
In the following and indeed all other receipts, though the quantities may be as
accurately directed as possible, yet much must be left to the discretion of the
person who uses them. The different tastes of people require more or less of the
flavour of spices, salt, garlic, butter, which can never be ordered by
general rules; and if the cook has not a good taste, and attention to that of
her employers, not all the ingredients which nature and art can furnish, will
give exquisite flavour to her dishes. The proper articles should be at hand, and
she must proportion them until the true zest be obtained, and a variety of
flavour be given to the different dishes served at the same time.
Those who require maigre dishes will find abundance in this little work; and
where they are not strictly so, by suet or bacon being directed in stuffings,
the cook must use butter instead; and where meat gravies, (or stock as they are
called) are ordered, those made of fish must be adopted.
DIRECTIONS FOR CARVING.
THE carving-knife for a lady should be light, and of a middling size and fine
edge. Strength is less required than address, in the manner of using it; and to
facilitate
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