Christmas Recipes

Recipes for Christmas – Holiday Recipes

Recipes Tried and True March 15, 2008

Filed under: Chicken Recipes — quotes @ 4:11 pm

TO BROIL MEATS.

In broiling all meats, you must remember that the surface should not

be cut or broken any more than is absolutely necessary; that the meat

should be exposed to a clear, quick fire, close enough to sear the

surface without burning, in order to confine all its juices; if it is

approached slowly to a poor fire, or seasoned before it is cooked, it

will be comparatively dry and tasteless, as both of these processes

are useful only to extract and waste those precious juices which

contain nearly all the nourishing properties of the meat.

Jokes for Easter

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