Modern domestic cookery, and useful receipt book : containing the most approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. in all their varieties. Trussing and carving: preparing soups, gravies, sauces, made dishes, potting, pickling, &c. With all the branches of pastry and confectionary. A complete family physician. Instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. / by Elizabeth Hammond.

  • Hammond, Elizabeth.
Date:
1815
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery, and useful receipt book : containing the most approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. in all their varieties. Trussing and carving: preparing soups, gravies, sauces, made dishes, potting, pickling, &c. With all the branches of pastry and confectionary. A complete family physician. Instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. / by Elizabeth Hammond. 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.

    42/314 (page 24)
    Leg of mutton. Wether mutton is esteemed the best, and may be known by a lump of fat at the ed«e of thl broadest part, as at 1; the finest slices are situated in the centre at 2; when you carve, put your knife in there and cut thin smooth slices, in'the direc fion of 3, and as the outside is rarely fat enough %°f thC broad -d in neat slices trom o to 6. Some persons prefer the knuckle, the question should, therefore, be ahvavs asked; on the back of the leg there are several fine shoes, for which purpose turn it up and cu the meat out longwise. The cramp bone is J raily esteemed a delicacy, to cut it out, talJhold ot the shank with your left hand and r.,t AW to the thigh boueaU, then paTs Ihe^feutte the cramp bone, rn the direction of 4, 7. A fore quarter of lamb. Divide the shoulder from the breast and ribs by passing the kmie under in the direction of j 7 the bones. When Ihe lal is fa”e ‘Ttl.e^ °f tier in another dish, and squeeze ha/a e. on ' it, and the same over the breast *„A -f non over little pepper and sal,1, MSi*tt’kut ? from the nbs in the line 5 3 and 1, i ^ y Part to the taste of your guests.’ ’ ''elp aS««>ble Haunch of venison. Pass your knife down to the bone i- 1, 2, 3, which will let out the gravy tlMi't the broadest end of the joint tn„,-, / ™ turn put in your knife at 2, cutting as de “ y°U’ and t. the end of the haunch at 4; let your sh^W