Domestic economy, and cookery, for rich and poor : containing an account of the best English, Scotch, French, Oriental, and other foreign dishes ; preparations of broths and milks for consumption ; receipts for sea-faring men, travellers, and children's food ; together with estimates and comparisons of dinners and dishes ; the whole composed with the utmost attention to health, economy, and elegance / by a Lady.

Date:
1827
Catalogue details

Licence: Public Domain Mark

Credit: Domestic economy, and cookery, for rich and poor : containing an account of the best English, Scotch, French, Oriental, and other foreign dishes ; preparations of broths and milks for consumption ; receipts for sea-faring men, travellers, and children's food ; together with estimates and comparisons of dinners and dishes ; the whole composed with the utmost attention to health, economy, and elegance / by a Lady. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    Sorrel. Sorrel is dressed in the same way, and they are often mixed together : they make elegant sauces by being liquefied with rich stock, and seasoned according to the dish they are to be served with. Green of Spinach, Sorrel, Parsley, Fennel, and other Herbs. Pick and beat two or three handfuls of spinach; ex- press the juice through a cloth; stir it over the fire; when it curdles, take it off, and pour it into a sieve; when the water has run off, put it again into the mortar, rub it well with a little clarified sugar, and put it up for use. A great deal of these greenings ought to be made, as they are very useful. To crisp Parsley. To crisp parsley, dry for winter use, or garnishing, lay it loosely in the screen, turning it, till perfectly dry. To crisp parsley for savoury dishes, put it into a cullender or net; dip it into boiling fat; take it out the moment it is done, and hang it before the fire. Red Cabbage. Take out the large stalks and threads ; slice, or mince ; blanch and refresh well; put it into a stewpan, with a sufficient quantity of butter, or rasped lard, an omon, with two cloves stuck in it, salt, and pepper. Make it boil. turn and mix well with the butter, and set it upoD a hot hearth, with dull embers over: or it may be set under a stove, where the ashes may fall upon it, for three ^ four hours ; take care it does not b^ = ^^^^^/.^^^^^^J Zkl out the onion; finish with a little bi of butter, vinegar, or a little verjuice. A clove of garlic is a very great improvement. It may be stewed in stock. Cabbage. Cabbage of every kind may be done as the above; but the whi^fklnds do not take'so much cooking. When ihev are to be done whole, put into the stewpan wi h Sem after they have been blanched, a little of any old TrXtZZ i:^^^^^^^^ them, and put them ia the oven till ready to serve.