The London art of cookery, and housekeeper's complete assistant : On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season in the different months of the year; marketing tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved on thirteen copper-plates / by John Farley.

  • Farley, John, active 18th century.
Date:
1787
Catalogue details

Licence: Public Domain Mark

Credit: The London art of cookery, and housekeeper's complete assistant : On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant in the kingdom. ... To which is added, an appendix, containing considerations on culinary poisons; directions for making broths, &c. for the sick; a list of things in season in the different months of the year; marketing tables, &c. &c. Embellished with a head of the author, and a bill of fare for every month in the year, elegantly engraved on thirteen copper-plates / by John Farley. 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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    over it, and when the water boils, put in the meat, Keep fliaking it about for a minute over the fire ; then have ready two or three thin fippets, toafted nice and brown, laid in the plate, and pour the niincemeat oyer it, Pork Broth, TAKE off the fkin and fat from two pounds of young pork, boil it in a gallon of water, with a turnip and a very little fait, till it be reduced to two quarts. Then ftrain it off, and let it hand till it be cold. Take off the fat, leave the fettling at the bottom of the pan, and drink half a pint warmed in the morning falling, an hour before breakfall, and at noon, proyided the llomach will bear it, To pull a Chicken. TAKE what quantity you pleafe of cold chicken, take off the Ikin, and pull the meat into little bits as thick as a quill. Then take the bones, boil them with a little fait till they be good, and Itrain it. Then take a fpoonful of the liquor, a fpoonful of milk, a little bit of butter, as big as a large nutmeg, rolled in flour, a little chopped parfley, as much as will lie upon a fix-pence, and a little fait, if wanted. This will be enough for half a fmall chicken. Put all together into the faucepan, then keep fliaking it till it be thick, and pour it into a hot plate. Chicken Broth. FLAY an old cock or a large fowl, pick off aU the fat, and break the bones to pieces with a rolling- pin. Put it into two quarts of water, with a large prufl; of bread, and a blade of mace. Let it boil foftly till it be as good as you would have it, which will probably require five or fix hours. Pour it off, then put to it a quart more of boiling water, and cover it clofe. Let it boil foftly till it be good, ^|ien ftraip it off, anc| feafop it with a very little fait.