Description
Excerpt from Hilda's "Where Is It?" Of Recipes: Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves
The old Cape families of Dutch descent, who had Malay and Indian cooks, and many of French descent, understood the art of roasting. They roast their Chickens, Partridges, Quail, Wild Duck, Venison, etc., not in an oven, but in a ?at, round pot, about five and a half inches deep (dutch baking-pot), with a raised lid. The meat is put into the pot with, say, half a pint of water, and the pot is put on the stove. About half an hour afterwards some live coals are put on the lid, and just before the joint or chicken begins to brown it is basted well with a little butter or dripping. Half an hour before serving the cook should pour half a tumbler of red wine, well mixed with a small dessertspoonful of ?our, over the joint or chicken, while giving the gravy a good stir. This gives a delicious ?avour to any Poultry or Venison. A leg of Mutton done in a Dutch baking-pot in this way is very good.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The old Cape families of Dutch descent, who had Malay and Indian cooks, and many of French descent, understood the art of roasting. They roast their Chickens, Partridges, Quail, Wild Duck, Venison, etc., not in an oven, but in a ?at, round pot, about five and a half inches deep (dutch baking-pot), with a raised lid. The meat is put into the pot with, say, half a pint of water, and the pot is put on the stove. About half an hour afterwards some live coals are put on the lid, and just before the joint or chicken begins to brown it is basted well with a little butter or dripping. Half an hour before serving the cook should pour half a tumbler of red wine, well mixed with a small dessertspoonful of ?our, over the joint or chicken, while giving the gravy a good stir. This gives a delicious ?avour to any Poultry or Venison. A leg of Mutton done in a Dutch baking-pot in this way is very good.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Details
Publisher - Forgotten Books
Language - English
Hardback
Author(s) - Hildagonda J. Duckitt
Published Date -
ISBN - 9780266215226
Dimensions - 22.9 x 15.2 x 1.7 cm
Page Count - 262
Paperback
Author(s) - Hildagonda J. Duckitt
Published Date -
ISBN - 9781333580070
Dimensions - 22.9 x 15.2 x 1.4 cm
Page Count - 264
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