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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    pepper, salt, and thyme. Let it boil to half a pint, then add a glass of port wine, and strain it. Thicken with butter and flour. To melt butter thick. Barely moisten the bottom of your saucepan w ith water; cut your butter into slices, and lay it in the saucepan before the water you have put in be- i comes warm. As the butter melts stir the pan one I way frequently, and when it is melted let it boil up, it will be then smooth, thick, and fine. No I flour must be used. Clear gravy. Cut your beef into thin slices, and broil a part of them over a clear fire, in such a manner as will I suffice to colour the gravy, without doing the meat; then place that and the raw meat into a stew-pan with three onions, three cloves, some allspice, whole | pepper, sweet herbs, and cayenne; cover the whole with boiling water, let it boil, then skim it perfectly clear, and let it simmer till sufficiently strong. t Rich gravy. Having rubbed some sliced beef and onions in iflour, fry them till they acquire a fine brown co- lour, but be particularly attentive to prevent them from getting black; then lay them in a saucepan well tinned, and pour boiling water into the fry- ing-pan and let it boil up, after which pour it on the meat in the saucepan, add parsley, savoury, and thyme, a small portion of marjoram, some allspice,, mace, cloves, and pepper-corns; simmer till suffi- ciently strong, and then strain it; a bit of ham is a great improvement to this gravy, which may be varied by anchovy and other sauces agreeable to fancy. H