Miss Leslie's lady's new receipt-book : a useful guide for large or small families, containing directions for cooking, preserving, pickling, and preparing the following articles according to the most new and approved receipts, viz.: soups, fish, meats, vegetables, poultry, oysters, game, puddings, pies, tarts, custards, ice creams, blancmange, cakes, confectionary, sweetmeats, jellies, syrups, cordials, candies, perfumery, etc.

  • Leslie, Eliza, 1787-1858.
Date:
1851
Catalogue details

Licence: Public Domain Mark

Credit: Miss Leslie's lady's new receipt-book : a useful guide for large or small families, containing directions for cooking, preserving, pickling, and preparing the following articles according to the most new and approved receipts, viz.: soups, fish, meats, vegetables, poultry, oysters, game, puddings, pies, tarts, custards, ice creams, blancmange, cakes, confectionary, sweetmeats, jellies, syrups, cordials, candies, perfumery, etc. 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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    then twice into the crumbs. Fry them in fresh butter, and serve them up with the gravy about them. Halibut may be fried as above. —«— STEWED HALIBUT.—Cut the fish into pieces about four inches square, of course omitting the bone. Season it very slightly with salt, and let it rest for half an hour. Then take it out of the salt, put it into a large deep dish, and strew over it a ^fixture of cayenne pepper, ground white ginger, and grated nutmeg. Lay among it some small bits of fresh butter rolled in grated cracker. Add half a pint of vinegar, (tarragon vinegar if you have it.) Place the dish in a slow oven, and let the halibut cook till thoroughly done, basting it very frequently with the liquid. W hen nearly done, add a large table-spoonful or more of capers, or pickled nasturtians. -—*—■ STEWED ROCK-FISH.—Take a large rock-fish, and cut it in slices near an inch thick. Sprinkle it very slightly with salt, and let it remain for half an hour. Slice very thin a dozen large onions. Put them into a stew-pan with a quarter of a pound of fresh butter, cut into bits. Set them over a slow fire, and stir them con- tinually till they are quite soft, taking care not to let them become brown. Then put in the sliced fish in layers ; seasoning each layer with a mixture of white ground ginger, cayenne pepper, and grated nutmeg; add some chopped parsley, and some bits of butter rolled in flour Pour in a pint of water, and, if you choose, a small wine- glass of vinegar, (tarragon vinegar will be best.*) Set it To make this vinegar, halt fill a bottle with tarragon leaves, and fill it quite up with the best cider vinegar. Cork it tightly, and do not remove the tarragon, but let it remain always at the bottom The flavour is very fine. 3