Meat cookery is one of the most important parts of home management. For most families it is the prime source of protein in the diet; the butcher’s bill takes a large proportion of the housekeeping each week, and whenever there is even a minor celebration, a good roast joint or a special braised dish is likely to be the centre of attraction.
Two things are therefore important for the Cordon Bleu cook: careful buying and expert preparation. This book is designed to help you with both these points. The section on meat management will help you plan what meat you want, and we have also given you some guidance on what to look for in a good cut of meat. Don’t forget, though, that your butcher is the best judge of the meat he has in stock and you will be wise to ask his advice.
After that, the choice is yours and we have tried to include in this book as many methods of cooking as we could. Whether you choose a plain roast for the Sunday lunch, or a more elaborate one for a dinner party; whether you decide to cook long and slow in the oven, or fast under the grill or in the sauté pan will depend on you, on your family’s tastes and on what time you have.
Introduction; Roasting and accompaniments; Stewing; Grilling and accompaniments; Sauté and fried dishes; Meat pies and puddings; Boiling, steaming and pot roasting; Braising; Carving and meat management; Appendix; Notes and basic recipes; Glossary; Index
Hardcover, 160 pages. In excellent pre-loved condition