The experienced English housekeeper. To which is added a treatise on brewing / [Elizabeth Raffald].

  • Raffald, Elizabeth, 1733-1781
Date:
1798
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper. To which is added a treatise on brewing / [Elizabeth Raffald]. Source: Wellcome Collection.

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    - en take the head, fkin it and cut it in two pieces, put it into a ftew- -pot,’ with all the bones, hearts, and lights, to a gallon of water, or veal broth, three or four blades of mace, one thalot, a flice of beef beaten to pieces, and a bunch of fweet heibs ; fet them ina very hot oven, and Jet it fland an hour at leaft; when it comes out, ftrain it into a tureen for the middle of the table.. Then take the hearts and lights, chop them very fine, put them into a ftew-pan, with a pint of good gravy, thicken it, and ferve it up; lay the head in the middle, fry the liver, lay it round the head upon the lights, garnith with whole flices of lemen. This is the fourth corner-difb. N. B. The firft courfe fhould be of turtle only, when it is drefled in this manner; but when it is with other victuals, it fhould be in three different difhes ; but this way I have often drefled them, and have given great fatisfaction. Obferve to kill your turtle the night before you want.it, or very early next morning, that you may have. all. your difhes going on at a time. Gravy for a turtle a hundred weight will take two legs of veal andiwo shanks of beef. . shar . To arefs a Tortie ie pier pounds weight. WHEN you Kill the turtle, which muft be done the night before, cut off the head,. and ler it bleed two or chee hours; then cut off the you do not burit the gall, throw all the inwards into cold water; the guts and tripe keep by themfelves, and flit them open with.a penknife, and wath them. very clean in fealding, water, and fcrape off all the inward. {kin ; as you’ do them throw them into cold water, wath them D ‘ out *