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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 28
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while flesh should come out while [method?] of testing; is by pressing the ends of the joints with finger and thumb. If the meats [illegible] and does not rebound it is under done. Should be firm to the touch. When cooked, watch the heat of the oven. For roasting, the meat must sizzle and the fat must not [illegible] smoke. How you should roast. Place meat on bones in a roasting tin put a little fat on top. Place in a hot oven for 10 mins [sic] to seal the pores. (To prevent blood escaping.) Place in a cooled oven to finish cooking. Baste frequently. Test when you think its done. Method of making gravy. After taking out the meat, put roasting tin back on the stove
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while flesh should come out while [method?] of testing; is by pressing the ends of the joints with finger and thumb. If the meats [illegible] and does not rebound it is under done. Should be firm to the touch. When cooked, watch the heat of the oven. For roasting, the meat must sizzle and the fat must not [illegible] smoke. How you should roast. Place meat on bones in a roasting tin put a little fat on top. Place in a hot oven for 10 mins [sic] to seal the pores. (To prevent blood escaping.) Place in a cooled oven to finish cooking. Baste frequently. Test when you think its done. Method of making gravy. After taking out the meat, put roasting tin back on the stove
Szathmary Culinary Manuscripts and Cookbooks
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