The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ; illustrated with one hundred and sixty-one woodcuts from drawings from nature by E. Ronjat.

  • Gouffé, Jules, 1807-1877.
Date:
1869
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Licence: Public Domain Mark

Credit: The royal cookery book (le livre de cuisine) / by Jules Gouffé ; translated from the French and adapted for English use by Alphonse Gouffé ; illustrated with one hundred and sixty-one woodcuts from drawings from nature by E. Ronjat. Source: Wellcome Collection.

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    taken to heart; having been in the same kitchen many times since, I have always found the utensils everything that could be wished. Ill KITCHEN APPOINTMENTS Let every kitchen, large or small, be provided with the best possible utensils ; this is a rule which any sensible person, even if entirely wanting in practical knowledge of our profession, must admit; for it is unreasonable to expect cooking to be well done without the necessary implements. Therefore, I have thought the following good advice to give to every housekeeper, even to the one who looks the closest to expense : ‘ Let your kitchen contain every requisite ; you will find it to your advan- age, both as regards economy and successful results ; moreover, buy at the best shops and of the best.’ The old adage that ‘ Nothing is so dear as cheapness,’ applies very generally to all provisioning. I give herewith a list of appointments for a good middle- class kitchen, in character with the recipes comprised in the First Part of this work. It will be observed that in naming the articles, I also explain their use, and, as' far as possible, how to employ them ; this will not, I think, be unchlled-for, as many beginners are unable to guess the object of articles often seen in kitchens. KITCHEN UTENSILS 2 copper stock-pots—a 2-gallon one for making 1 gallon of broth, and a gallon one for ordinary use, to make 2 quarts of broth. 1 broth skimmer. 1 tinned copper slice, for boiled meat, vegetables, &c. 1 soup ladle. 2 oravy spoons, to dish up stews and take off fat. 10 sizes of copper stewpans, from 4 to 12 inches diameter each stewpan provided with its lid. _ 3 .saute-pans with covers, 8, 10, and 12 inches diametei. 1 oval pan, 12 inches long by 8 inches and 7 inches deep, with its drainer—this is used for all braizes, hams, fillets of beef, veal cushions, and even sometimes for fish.