The royal baker and pastry cook : $b A manual of practical cookery

nutmeg. Put in saucepan with 2 tablespoons butter, heat slowly. Add 2 tablespoons sherry; cook 5 minutes; add ½ cup cream beaten with yolks 2 eggs, stir till thickened. Take quickly from fire. [Illustration: (Decorative Design)] Meats Broiling The rules for roasting meat apply to broiling, except that instead of cooking it in the oven it is to be quickly browned, first on one side and then on the other, over a hot fire, and removed a little from the fire to finish cooking. Meat an inch thick will broil in about 4 minutes. It should be seasoned after it is cooked. Frying There are two distinct methods of frying: One with very little fat in the pan, to practise which successfully the pan and the fat must be hot before the article to be fried is put into it. For instance, in frying chops, if the pan is hot, and only fat enough is used to keep the chops from sticking to it, the heat being maintained so that the chops cook quickly, they will be nearly as nice as if they were broiled. Frying by the other method consists in entirely immersing the article to be cooked in sufficient smoking-hot fat to cover it, and keeping the fat at that degree of heat until the food is brown. It should then be taken up with a skimmer and laid upon brown paper for a moment to free it from grease. Boiling and Stewing Fresh meat for boiling should be put into boiling water and boiled very gently about 20 minutes for each pound. A little salt, spice, or vegetables may be boiled in the water with the meat for seasoning. A little vinegar put in the water with tough meat makes it tender. The broth of boiled meat should always be saved to use in soups, stews, and gravies. Stewing and simmering meats means to place them near enough to the fire to keep the water on them bubbling moderately, constantly, and slowly. Salt meats should be put over the fire in cold water, which as soon as