Apicius redivivus; or The cook's oracle: wherein especially the art of composing soups, sauces, and flavouring essences is made so clear and easy, by the quantity of each article being accurately stated by weight and measure, that every one may soon learn to dress a dinner, as well as the most experienced cook; being six hundred receipts, the result of actual experiments instituted in the kitchen of a physician, for the purpose of composing a culinary code for the rational epicure ... [etc.].

  • Kitchiner, William, 1775?-1827.
Date:
1817
Catalogue details

Licence: Public Domain Mark

Credit: Apicius redivivus; or The cook's oracle: wherein especially the art of composing soups, sauces, and flavouring essences is made so clear and easy, by the quantity of each article being accurately stated by weight and measure, that every one may soon learn to dress a dinner, as well as the most experienced cook; being six hundred receipts, the result of actual experiments instituted in the kitchen of a physician, for the purpose of composing a culinary code for the rational epicure ... [etc.]. 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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    volatile and spirituous parts of the animal fibre, when immersed in a fluid medium, we venture to suggest a more economical method of preparing beef tea. Instead of boiling the meat, we would advise it to be minced fine, then to be reduced to a pulp with a wooden pestle, in an iron or marble mortar,- and so express all its juice; strain it off, and add a little spice, and an equal or larger proportion of boiling water. Obs. — Thus the whole essence of the meat will be preserved, part of which would be vola- tilized by cooking. Nor does it admit of a doubt, that by such a mode of preparing it, half a pound of beef is nearly equal to a whole pound used ac- cording to the old method. A fine strengthening Mutton Broth. (No. 564.) Two pounds of mutton or veal cut small, a quar- ter pound of pearl barley, two quarts of water ; let it simmer slowly till it will rub through a hair sieve to the thickness of cream ; while preparing, take care to skim it well, and remove the fat Barky Water. (No. 565.) Take a couple of ounces of pearl barley, wash it clean with cold water, and put it into half a pint of boiling water, and let it boil for five minutes; pour off this water, and add to it two quarts of boiling water: boil it to two pints, and strain it. The above is simple barley water; to a quart ot this is frequently added T wo ounces of figs, sliced,. n 2