large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_43
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
Carême gives the following recipe, which is excellent: Three quarters of a pound of sifted flour, mixed with two ounces of butter melted in warm water; blow the butter off the water into the flour first, then enough of the water to make a _soft_ paste, which beat smooth, then more warm water till it is batter thick enough to mask the back of a spoon dipped into it, and salt to taste; add the _last thing_ the whites of two eggs well beaten. CARAMAE GIVES THE FOLLOWING RECIPE WHICH IS EXCELLENT THREE QUARTERS OF A POUND OF SIFTED FLOUR MIXED WITH TWO OUNCES OF BUTTER MELTED IN WARM WATER BLOW THE BUTTER OFF THE WATER INTO THE FLOUR FIRST THEN ENOUGH OF THE WATER TO MAKE A SOFT PASTE WHICH BEAT SMOOTH THEN MORE WARM WATER TILL IT IS BATTER THICK ENOUGH TO MASK THE BACK OF A SPOON DIPPED INTO IT AND SALT TO TASTE ADD THE LAST THING THE WHITES OF TWO EGGS WELL BEATEN
o the bowl also some boiling water, and add a little salt, stir it, and set it away. Next day, or when cold, run a knife round the bowl, and (unless it is pork) it will turn out in a solid cake, leaving the water and impurities at the bottom. Now scrape the bottom of your dripping, and put it in more boiling water till it melts, then stir again, another pinch of salt add, and let it cool again. When you take off the cake of fat, scrape it as before, and it is ready to be melted into the general crock, and will now keep for months in cool weather. If you are having frequent joints it is as well to do all your dripping together, once a week; but do not leave it long at any season with water under it, as that would taint it. Fat skimmed from boiled meat, _pot-au-feu_, before the vegetables, etc., go in, is quite as good as that from roast, treated in the same way. Frying in batter is very easy and excellent for some things, such as warming over meat, being far better than eggs and crumbs. H YOU WISH TO KEEP IT THEN POUR INTO THE BOWL ALSO SOME BOILING WATER AND ADD A LITTLE SALT STIR IT AND SET IT AWAY NEXT DAY OR WHEN COLD RUN A KNIFE ROUND THE BOWL AND UNLESS IT'S PORK IT WILL TURN OUT IN A SOLID CAKE LEAVING THE WATER IN IMPURITIES AT THE BOTTOM NOW SCRAPE THE BOTTOM OF YOUR DRIPPING AND PUT IT IN MORE BOILING WATER TILL IT MELTS THEN STIR AGAIN ANOTHER PINCH OF SALT ADD AND LET IT COOK AGAIN WHEN YOU TAKE OFF THE CAKE OF FAT SCRAPE IT AS BEFORE AND IT IS READY TO BE MELTED INTO THE GENERAL CROCK AND WILL NOW KEEP FOR MONTHS IN COOL WEATHER IF YOU ARE HAVING FREQUENT JOINTS IT IS AS WELL TO DO ALL YOUR DRIPPINGS TOGETHER ONCE A WEEK BUT DO NOT LEAVE IT LONG AND AT ANY SEASON WITH WATER UNDER IT AS IT WOULD TAINT IT FAT SKIM FROM BOILED MEAT POTO FEU BEFORE THE VEGETABLES ET CETERA GO IN IS QUITE AS GOOD AS THAT FROM ROAST TREATED IN THE SAME WAY FRYING IN BATTER IS VERY EASY AND EXCELLENT FOR SOME THINGS SUCH AS WARMING OVER MEAT BEING FAR BETTER THAN EGGS AND CRUMBS
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