large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_0
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
FRYING is one of the operations in cookery in which there are more failures than any other, or, at least, there appear to be more, because the failure is always so very apparent. FRYING IS ONE OF THE OPERATIONS IN COOKERY IN WHICH THERE ARE MORE FAILURES THAN ANY OTHER OR AT LEAST THERE APPEAR TO BE MORE BECAUSE THE FAILURE IS ALWAYS SO VERY APPARENT
he root being the part eaten; these are cooked like potatoes, cut in slices, and dressed with oil and vinegar, or mayonnaise, it is exceedingly good. Potato salad is always procurable, and in summer at lunch, instead of the hot vegetable, or in winter when green salad is dear, is very valuable. It may be varied by the addition, one day, of a few chopped pickles, another, a little onion, or celery, or parsley, or tarragon, a little ravigotte butter beaten to cream with the vinegar, or with meat, as follows: Boil the potatoes in their skins, peel them, cut them into pieces twice the thickness of a fifty-cent piece, and put them into a salad bowl with cold meat (bouilli from soup is excellent); put to them a teaspoonful of salt, half that quantity of pepper, two tablespoonfuls of vinegar, three or even four of oil, and a teaspoonful of chopped parsley. You can vary this by putting at different times some chopped celery or pickles, olives, or anchovies. CHAPTER VII. ON FRYING AND BROILING.  CHAPTER SEVEN OF CULTURE IN COOKING OR ART IN THE KITCHEN THIS IS A LIBERVOX RECORDING ALL LIBERVOX ACCORDINGS ARE IN THE PUBLIC DOMAIN FOR MORE INFORMATION OR TO VOLUNTEER PLEASE VISIT LIBERVOX DOT ORG RECORDING BY AARON REVERA CULTURE AND COOKING OR ART IN THE KITCHEN BY KATHERINE OWEN CHAPTER SEVEN ON FRYING AND BROILING
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