The 1918 Fanny Farmer Cookbook

The pan should have a tight−fitting cover. Meat so prepared should be cooked in an oven at

low

uniform temperature for a long time. This is an economical way of cooking, and the only way

besides stewing or boiling of making a large piece of tough meat palatable and digestible.

Fricasseeing is sautéing and serving with a sauce. Tender meat is fricasseed without

cooking; less tender meat requires cooking in hot water before fricasseeing. Although veal is

obtained from a young creature, it requires long cooking; it is usually sautéd, and then cooked

a sauce at low temperature for a long time.

VARIOUS WAYS OF PREPARING FOOD FOR COOKING

Egging and Crumbing. Use for crumbing dried bread crumbs which have been rolled and

sifted, or soft stale bread broken in pieces and forced through a colander. An ingenious

machine

on the market, “The Bread Crumber,” does this work. Egg used for crumbing should be

broken

into a shallow plate and beaten with a silver fork to blend yolk and white; dilute each egg

two tablespoons water. The crumbs should be taken on a board; food to be fried should be

with

first

rolled in crumbs (care being taken that all parts are covered with crumbs), then dipped in egg

mixture (equal care being taken to cover all parts), then rolled in crumbs again; after the last

crumbing remove food to a place on the board where there are no crumbs, and shake off some

of the outer ones which make coating too thick. A broad−bladed knife with short handle−the

Teller knife−is the most convenient utensil for lifting food to be crumbed from egg mixture.

Small scallops, oysters, and crabs are more easily crumbed by putting crumbs and fish in

paper

the

and shaking paper until the fish is covered with crumbs. The object of first crumbing is to dry

surface that egg may cling to it; and where a thin coating is desired flour is often used in place

crumbs.

Larding is introducing small pieces of fat salt pork or bacon through the surface of

uncooked

meat. The flavor of lean and dry meat is much improved by larding; tenderloin of beef (fillet),

grouse, partridge, pigeon, and liver are often prepared in this way. Pig pork being firm, is best

for larding. Pork should be kept in a cold place that it may be well chilled. Remove rind and

use

the part of pork which lies between rind and vein. With sharp knife (which is sure to make a

clean cut) remove slices a little less than one−fourth inch thick; cut the slices into strips a little

less

than one−fourth inch wide; these strips should be two and one−fourth inches long, and are

lardoons. Lardoons for small birds−quail, for example−should be cut smaller and not quite so

called

Chapter II − COOKERY