The New American Cook Book: Containing Thousands of Recipes, Practical Suggestions and Methods for the Household, Contributed by Celebrated Chefs and ... Recognized Authorities in the Culinary Art - Softcover

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Excerpt from The New American Cook Book: Containing Thousands of Recipes, Practical Suggestions and Methods for the Household, Contributed by Celebrated Chefs and More Than Twoo Hundred Experienced Housekeepers, Who Are Recognized Authorities in the Culinary Art

For ordinary purposes a very good stock can be made of broken-up bones, cooked or raw, and the trimmings, giblets, etc., of poultry (with or without the addition of a little soup-meat), simmered gently for several hours in the stock pot. But for high-class cookery, where distinct and delicate flavors are indis pensable, each kind, as white, brown or game, should be made separately, and if possible of uncooked meat, bones, etc.

Sauces and gravies of various kinds, of which the stocks mentioned above are the bases, are the indispensable adjuncts of nearly every dish, and must be well made to insure its success. Entrees and made dishes depend in great measure on the sauces that accompany them.

In addition to savory sauces, there are also sweet ones, used in conjunction with certain meats, and various sweet entremets, specimens of which will be found duly given.

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