The ladies best companion; or, a golden treasure for the fair sex. Containing the whole arts of cookery ... With plain instructions for making English wines ... To which is added The art of preserving beauty ... / by Amelia Chambers. To which are added Every lady her own and family's physician ... also The family instructor ... And a great variety of other articles too numerous to be inserted in a title page.

  • Chambers, Amelia.
Date:
[1800?]
Catalogue details

Licence: Public Domain Mark

Credit: The ladies best companion; or, a golden treasure for the fair sex. Containing the whole arts of cookery ... With plain instructions for making English wines ... To which is added The art of preserving beauty ... / by Amelia Chambers. To which are added Every lady her own and family's physician ... also The family instructor ... And a great variety of other articles too numerous to be inserted in a title page. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    when your pan boils throw in firft a fmall quantity of fait, and afterwards your beans into the water. When they are done lay them in a fmall difh, and ferve them up with a bafon of melted butter. To drefs Parfnips. Thefe fhould be boiled in a great deal of water, and when you find they are foft take them up, and carefully fcrape all the dirt off them, and then with a knife fcrape them fine, throwing away all that part thac is dicky ; after this put them into a fauce-pan with fome milk, and dir them over the fire till they are thick. You mud be careful they do not burn, and add a good piece of butter and a little fait, and when the butter is melted fend them to table. Thefe are a very proper fauce for fait fifh. But the common method is when parfnips are well boiled and fcraped, to ferve them up in a diih with melted hutter in a bafon.. To boll various forts of Salt Fifh. All kinds- of fait fifh mud be deeped in frefh water at lead eighteen hours before it is dreffed. Let it be twelve hours in the fird water, then fcrape it and clean it well- from all dirt and loofe bits that hang about. . The Poor Jack, Ling, and Tufk.fifh mud be fcraped with a hand- brufh, but you mud be particularly careful not to break the fkin fo as to flip off; for the fkin of the Tufk and Ling is efleemed the mod delicious part of the fifh. . Barrel Cod are generally boiled whole. The larger fort of fait fifh are fplit down the back, and then cut into pieces of about four- or five inches fquare. Put them into as much cold water as will cover the pieces to be boiled, and be careful that the water does not boil too fad : it mud only wallop or fimmer, and that not above ten or fifteen.minutes for barrel cod or tufk, five or fix minutes for whitings and fmall haddock, and not above twenty-five minutes for ling and large cod ; for if the water i&.made to boil furioufly, or che.fifh be kept longer