Home > History & Humanities > History > History: theory & methods > Hilda's Where Is It? of Recipes: Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint): Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint)
Hilda's Where Is It? of Recipes: Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint): Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint)

Hilda's Where Is It? of Recipes: Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint): Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint)

          
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About the Book

Excerpt from Hilda's "Where Is It?" Of Recipes: Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves

The old Cape families of Dutch descent, who had Malay and Indian cooks, and many of French descent, understood the art of roasting. They roast their Chickens, Partridges, Quail, Wild Duck, Venison, etc., not in an oven, but in a flat, round pot, about five and a half inches deep (dutch baking-pot), with a raised lid. The meat is put into the pot with, say, half a pint of water, and the pot is put on the stove. About half an hour afterwards some live coals are put on the lid, and just before the joint or chicken begins to brown it is basted well with a little butter or dripping. Half an hour before serving the cook should pour half a tumbler of red wine, well mixed with a small dessertspoonful of flour, over the joint or chicken, while giving the gravy a good stir. This gives a delicious flavour to any Poultry or Venison. A leg of Mutton done in a Dutch baking-pot in this way is very good.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.


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Product Details
  • ISBN-13: 9780266215226
  • Publisher: Forgotten Books
  • Publisher Imprint: Forgotten Books
  • Language: English
  • ISBN-10: 026621522X
  • Publisher Date: 21 Apr 2018
  • Binding: Hardback


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Hilda's Where Is It? of Recipes: Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint): Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint)
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Hilda's Where Is It? of Recipes: Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint): Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint)
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Hilda's Where Is It? of Recipes: Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint): Containing, Amongst Other Practical and Tried Recipes, Many Old Cape, Indian and Malay Dishes and Preserves (Classic Reprint)

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