By Catherine Owen
Helen Alice Matthews Nitsch (? -1889) used to be a nineteenth-century American writer of novels and cooking books, who wrote lower than the pseudonym Catherine Owen. Her works comprise: tradition and Cooking; or, paintings within the Kitchen (1881), Catherine Owen's New prepare dinner booklet (1885), Ten cash adequate: conserving apartment on Ten money every week (1887), light Breadwinners: the tale of 1 of Them (1888), selection Cookery (1889) and revolutionary house responsibilities: protecting apartment with no understanding How, and understanding the way to retain condominium good (1889). She additionally contributed to the house handbook: Everybody's advisor in Social, family, and company lifestyles (1889) with Mary Cunningham Logan, Will Carleton and William Mathews.
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Extra info for Choice Cookery (Dodo Press)
Chop fine an onion, a carrot, and a turnip. Chop half a pound of lean beef from which all fat is removed; this is best put through a chopping-machine, as it must be very fine. Put the consommé, meat, and vegetables into a saucepan. Stir them briskly till just on the boiling-point. Remove the spoon, let the soup boil up well one minute. It should now be clear. Take a clean cloth, fix it on a soup stand or in a colander, pour boiling water through it, to warm it thoroughly; throw the water away, and pour the soup gently through the cloth twice; do not press or stir it.
Put them in a stewpan with a thin slice of fat boiled ham, half a carrot, half a turnip, and a small onion, all cut small, and laid as a bed under the sweetbreads; put in a gill of broth, a bouquet of herbs, and half a saltspoonful of salt, with a pinch of pepper. Let them stew, closely covered, one hour, turning them after the first half-hour. When done, take them up and drain them. When cold, cover with thick d’Uxelles sauce; sprinkle thickly with very fine bread crumbs. Make two rough paper cases, butter each liberally, and very carefully lay each sweetbread in one, crumbed side uppermost.
To fry, you require a stewpan or iron kettle; those called Scotch kettles are best, as they set into the range readily. A frying-pan is 39 Choice Cookery only useful for sautéing in little fat. Articles to be fried must be immersed in fat, and no frying-pan is deep enough to do this safely. Put two to three pounds of clarified dripping or lard into the kettle, and let it get very hot. This will be after it ceases to sputter—some time after, perhaps; but you must now begin to watch for smoke to rise from the centre.