ROASTING IN AN OPEN OVEN._Culinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

A Dutch or open oven is a machine for roasting small joints, such as

fowls, &c. It consists of an arched box of tin open on one side, which

side is placed against the fire. The joint being either suspended in the

machine on a spit, or by a hook, or put on a low trevet placed on the

bottom of the oven, which is moveable. The inside of the oven should be

kept bright that it may reflect the heat of the fire. This is the most

economical and most expeditious method of roasting in the small way.

Culinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food. · 第 24 / 125 题