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that subject for home cooks. “Englishwomen seem to be decided on ‘killing’ taste!” she exclaimed. “If the average Englishwoman would only braise her meat, instead of doing so much roasting in her little oven! She ought to braise her vegetables with the meat, in the same pot. It would give better results, and it would save considerable expense.” And, she added, they would not have to keep buying “sundry bottles of sauces, which are always expensive.” But the problem, as she saw it, was the low status of cookery in Britain, not some grim national predilection for overboiling vegetables. “To cook, to a FrenchmanКонец ознакомительного фрагмента.
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