Meat that is not to be cut up till cold must be well done, particularly in the summer time.
The greatest skill of the best cook will avail nothing, unless the provisions are good.
The present taste is simply to boil both carp and tench; and serve up with plain or savoury sauce, or rather, with Dutch sour sauce, which does not destroy the flavour of the fish.
All fish should be sent up as hot as possible, and particularly the sauces. In fact, all sauces ought to be set on the table quite hot.
Essence of anchovies is a very good fish-sauce, alone—or otherwise.
To prepare meat in a hot-bath is a most excellent mode of cookery; as it makes it tender without the loss of its juices.
A conjuror or Papin’s digester is a very economical Utensil. It will dress a steak deliciously, with the addition of a little catsup, or with oysters, &c.—It boils water in a few minutes.
To keep meat hot, when done, take it up, set the dish over a pan of boiling water, put a deep cover over it, and throw a clean cloth over that.
Broiled beef steaks, mutton-chops, &c. should always be sent to the table hot and hot.
Whole peas are better than split peas for soup, in winter. It is a good practice to steep them an hour or more in cold water, before they are boiled.