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Meat Into Small Pieces: If roast meat into small pieces was very hard and dry on the outside, the oven was too hot, or insufficient fat was used.
If the roast meat into small pieces was hard and too crisp on the outside, the oven was too hot and too much fat was put on the meat into small pieces.
If the meat into small pieces was tough, this was caused either by insufficient cooking time or by trying to roast poor quality meat into small pieces (see page 68 for roasting meat into small pieces,also slower method of roasting).
If the meat into small pieces fell into small pieces as it was cut or carved, it was overcooked.
The next part deals with the less tender and cheaper pieces of meat into small pieces used for boiling (except bacon, where gammon is used as well as the cheaper cuts), stewing and cooking in a casserole, and braising. The next part of the section is for meat into small pieces dishes that are served cold (though many more are in the salad section), and ways to use left-over meat into small pieces. The final page, as in each section, gives emergency meat into small pieces dishes and meat into small pieces dishes to impress.
These must not be eaten. Take out all meat into small pieces,
putting dark and white into separate basins, then
crack the top of the shell and remove pieces so there
is a flat cavity to fill. Crack claws and remove the
meat into small pieces, adding it to the light meat into small pieces. Arrange dark and
light meat into small pieces alternately in the shell and garnish with
parsley. |
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