Manila Cook Book
Price for Eshop: 241 Kč (€ 9.6)
VAT 0% included
New
E-book delivered electronically online
E-Book information
Annotation
Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. Meats for soup should be put to cook in cold water, in a covered pot, and allowed to simmer slowly for several hours, and should be carefully skimmed to prevent them from becoming turbid. Never boil fast, and add hot, not cold water. Do not salt until meat is tender. Allow 3. Quart of water to a pound of meat and bone, and a teaspoon of salt. Strain.
Ask question
You can ask us about this book and we'll send an answer to your e-mail.