The following is translated from a celebrated modern French work, the production of one who in Paris enjoys a great reputation as cook and chemist:--The flesh of the ox, to be in the best condition, should be taken from an animal of from four to six years old, and neither too fat nor too lean. This meat, which possesses in the highest degree the most nutritive qualities, is generally easily digested; stock is made from it, and it is eaten boiled, broiled, roasted, stewed, braised, and in a hundred other different ways. Beef is the foundation of stock, gravies, braises, &c.; its nutritious and succulent gravy gives body and flavour to numberless ragoûts. It is an exhaustless mine in the hands of a skilful artist, and is truly the king of the kitchen. Without it, no soup, no gravy; and its absence would produce almost a famine in the civilized world!
Reading list for 2012!
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Believe it or not but I have been reading books in 2011. Mostly on my
Kindle, but I did forget to update this blog. However I thought it would be
good to r...
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