The family friend, or housekeeper's instructor : containing a very complete collection of original & approved receipts in every branch of cookery, confectionery, &c / By Priscilla Haslehurst.

  • Haslehurst, Priscilla.
Date:
1802
Catalogue details

Licence: Public Domain Mark

Credit: The family friend, or housekeeper's instructor : containing a very complete collection of original & approved receipts in every branch of cookery, confectionery, &c / By Priscilla Haslehurst. 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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    ‘5 rjuavts of boiling water, boil tlicm one hour and flir them often, then add pepper and fait to your ^ tafte; rub the crumb of a penny loaf through a cullender, put it to the foup, flir it well to keep it from being in lumps, and boil it two liours more; and ten minutes before you fend it up,’ beat the’Volks oftwo eggs with two fpoon- fuls of vinegar, and a little of the loup, pour it in by degrees, and keep ftirring it all the time one way, put in a few doves if you chufe it. N. B. It is a fine foup, and will keep three oc four days. I'o make mock Turtle. 'fake a knuckle of veal, cut it in fquare pieces and feafon it highly with cayenne, a handful of Iwecc herbs, mace and pepper, and make fome gravy, and fend it to the oven: put in the jiat a pint of Madeira wine ; and wlien enough put in two cow heels, cut in fquare pieces, and thicken it with ^’olks of eggs; have ready force- meat balls, and hard yolks and juice of lemon, (alt to your t jfle, and add a little more wine be- fore }'OLi lend it up. To flezo a Leg of Mutton. Bub your mutton over with cayenne, and a little clove pepper, and Hull the fliank with flia- lots or garlic, lay three fliccs of fat bacon in the bottom of the pot, and then the mutton, iluee large onions, a little lemon peel, a bunch of fweet herbs, and a little fait; cover it down clofe, put a wet doth round the edge to keep the fleam