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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    • out all the meat, and cut it in fmall pieces ; pick what you can out of the chine, as well as the tail and claws, take the fpawn likewife, and pound them all together in a mortar, adding a very little red wine, and half a fpoonful of vinegar; then drain the liquor out of the mortar through a fine cloth, and put into it two ancho- vies well walked and minced, dome grated horfe-radilh and lemon peel, a bay leaf, fome pepper and nutmeg, and fome onions minced very fine ; then add fome of the liquor you drained from the fifh, and draw your butter . in this liquor, and work a little flour into your butter very fine; then put in the meat of your lobfter, and lhake it over a ftove, fqueeze in a lemon, and put in a fpoonful or two of clear mutton gravy. Garnifh the dilh with fried fmelts, lemon fliced and barberries. To boil Sturgeon. When you have cleaned it well, boil it in as much liquor as will juft cover it, adding two or three bits of lemon peel, fome whole pepper, a ltickof hoife-radilh, and a pint of vinegar to every two quarts of water. When it is enough, garnilh the difh with fried oyfters, iliced lemon, and fcraped horfe-radilh ; and ferve it up •with a fufficient quantity of melted frelh butter, with *caveer diflolved in it, or, where that is not to be had, with anchovy fauce, and with the body of a crab bruifed an the butter, and a little lemon juice ferved up in bafons. To boil Soals. Lay them in vinegar, fait and water, two hours ; then dry them in a cloth, and put them into the fifh pan with an onion, fome whole pepper and a little fait. When they are enough, take them tip, and lay them in your dilh, and ftrain off the liquor. Serve them up with an- chovy fauce and butter melted plain, or with Ihrimp, prawn or mufcle fauce. To boil a Cod’s Head. Set a filh kettle on the fire with water enough to boil it, put in a good handful of fait, a pint of vinegar, a quantity 5 The Roe or Spawn of the