English housewifery : Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery ... With cuts for the orderly placing the dishes and courses; also bills of fare for every month in the year; and an alphabetical index to the whole ... / by Elizabeth Moxon. With an appendix, containing upwards of eighty receipts, of the most valuable kind; (many never before printed) ... To this edition is now added, and introduction, giving an account of the times when river fish are in season; and a table, shewing at one view the proper seasons for sea fish.

  • Elizabeth Moxon
Date:
1800
Catalogue details

Licence: Public Domain Mark

Credit: English housewifery : Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery ... With cuts for the orderly placing the dishes and courses; also bills of fare for every month in the year; and an alphabetical index to the whole ... / by Elizabeth Moxon. With an appendix, containing upwards of eighty receipts, of the most valuable kind; (many never before printed) ... To this edition is now added, and introduction, giving an account of the times when river fish are in season; and a table, shewing at one view the proper seasons for sea fish. 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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    flew pan with a little gravy, two or three fpoonfuls of white wine, two fpoonfuls of oyfler pickle, if you have it, and a little lemon peel ; then fhak' them over a ftove in a (lew pan, but don’t let them boil I] over much, it only hardens your collops : take the 1 fat part of your veal, fluff it with forc’d meat, and boil it 5 when it is boiled lay it in the middle of your difh with the collops ; lay about your collops flices ofcrifp bacon, and forc’d-meat balls. Gar- nifh your difh with flices of lemon and oyflers, or mufhrooms. 33. To make Veal Cutlets. Take a neck of veal, cut it in joints, and flatten | them with a bill ; cut off the ends of the bones, and lard the thick part of the cutlets with four or five H bits of bacon j feafon it with nutmeg, pepper and H fait ; flrew over them a few bread crumbs, and fweet herbs fhred fine ; firfl dip the cutlets in egg || to make the crumbs flick, then broil them before 1 the fire, put to them a little brown gravy fiauce j I fo ferve it up. Garnlfh yonrdifh with lemon. 34. Veal Cutlets another Wav. Take a neck of veal, cut it in joints, and flat them as before, and cut off the ends of the 'oug bones ; feafon them with a little pepper, fait, and H nutmeg ; broil them on a gridiron, over a flow fire ; I when they are enough, ferve them up with brown 1 gravy fauce and forc’d meat balls. 35, Veal Cutlets another Way. Take a neck of veal and cut it in flices, flatten H them as before, and cut off the ends of the long H bones j feafon the cutlets with pepper and fall, and dredge over them feme flour ; fry them in butter over a quick fire ; when they are enough put from them the fat they wert fried in, and put to them a I little frnall gravy, a fpoonful of catchup, a fpoon-
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