Modern domestic cookery, and useful receipt book : adapted for families in the middling, & genteel ranks of life, with a complete family physician, instructions for making British wines, brewing, baking, &c., &c. / by Elizabeth Hammond.

  • Hammond, Elizabeth.
Date:
1816
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery, and useful receipt book : adapted for families in the middling, & genteel ranks of life, with a complete family physician, instructions for making British wines, brewing, baking, &c., &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.

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    simmer till very strong, when it may be reduced, by adding beef broth, and stewed till the meat is done to rags; add vermicelli cream and a roll. Mutton broth. Cut a neck of mutton in two, boil the scrag in a gallon of water, being careful to skim it well, then put in a small bundle of sweet herbs, a crust of bread, and one onion. Let it boil an hour, then put in the other part of the mutton, with a turnip or two; marigolds, a few chives well chopped, and some parsley also cut fine, should be put in about ten minutes before the broth is enough. Sea- son it with salt, and a quarter of a pound of pearl barley may be put in with advantage at first. Pease soup. Should be made with split peas and a leg of pork ; and having taken out and strained the liquor through a sieve, put a pint of split peas to five quarts of it, with cellery to your fancy; season with salt and black pepper. Any pieces of meat in the house, will be an improvement to it, parti- cularly ham bones, roots of tongues, &c. Green pease soup. Having prepared a strong beef broth, clear it oft; shred some spinach, cabbage, lettuce, and a small portion of mint and parsley. Lay eight ounces of butter in a stew pan, sprinkle in some flour, and burn it over the fire, then throw in the herbs, and toss them up a little with it, after which pour in the broth, and one quart of green peas parboiled ; let them simmer over the fire forty minutes, then throw in some slices of French bread, previously well dried before the fire; season with salt, mace, and pepper, after which let the whole stew thirty sninutes longer. Serve this soup in a dish garnished with spinach.