Description
Excerpt from Meats, Poultry and Game, How to Buy, Cook and Carve: With a Potpourri of Recipes
Not many housekeepers give enough thought to the characteristics of the various cuts of meat re sulting from their natural relation to the living animal. Indeed, the cook or the carver who knows just what part of the living animal is represented by the piece before him, or what relation the bone in a steak or roast sustains to the animal''s skeleton, is doubtless the very rare exception. Yet nothing could be simpler than to familiarize oneself with the various cuts of meat, as exemplified in the accompanying plates, or to identify these upon the butcher''s counter. Indeed, any housekeeper can readily arrange, by appoint ment with the butcher, to be at hand when the lat ter is cutting up a side of beef, veal, mutton, or pork, and thus receive without expense a practical demonstration of the art of meat cutting.
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.
Not many housekeepers give enough thought to the characteristics of the various cuts of meat re sulting from their natural relation to the living animal. Indeed, the cook or the carver who knows just what part of the living animal is represented by the piece before him, or what relation the bone in a steak or roast sustains to the animal''s skeleton, is doubtless the very rare exception. Yet nothing could be simpler than to familiarize oneself with the various cuts of meat, as exemplified in the accompanying plates, or to identify these upon the butcher''s counter. Indeed, any housekeeper can readily arrange, by appoint ment with the butcher, to be at hand when the lat ter is cutting up a side of beef, veal, mutton, or pork, and thus receive without expense a practical demonstration of the art of meat cutting.
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
Contributors
Author
M. Edouard Panchard
Published Date -
ISBN - 9780266476528
Dimensions - 22.9 x 15.2 x 0.8 cm
Page Count - 152
Paperback
Contributors
Author
M. Edouard Panchard
Published Date -
ISBN - 9781330194591
Dimensions - 22.9 x 15.2 x 0.8 cm
Page Count - 154
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