The family receipt-book, or, universal repository of useful knowledge and experience ... of domestic oeconomy ... With specifications of approved patent medicines ... for domestic purposes.

Date:
[1820?]
Catalogue details

Licence: Public Domain Mark

Credit: The family receipt-book, or, universal repository of useful knowledge and experience ... of domestic oeconomy ... With specifications of approved patent medicines ... for domestic purposes. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

    23/616 page 15
    Haricot Mutton. CtTT a loin of mutton into thick chops, dredge a little flour over them, and fry them till they are half done, and of a nice brown colour, in a little butter; then put them into a stevvpan, and cover them with gravy. Add an onion, and a turnip, cut in slices, and stew them till the meat be quite tender. Take out the chops, strain the liquor through a sieve, and skim off all the fat. Put a little butter into the ! stevvpan, and thicken it well with flour; keeping it carefully stirred while the li- quor previously strained is added, to pre- vent it’s getting into lumps. Then put in the chops, with a glass of white wine, and let them stew gently for a quarter of an hour. Take the chops out separately, pour the sauce over them, and serve them up hot. A pleasing garnish may be made for this dish, with some boiled carrot or tur- nip cut in a scoop, and laid alternately round the dish. Fine Potted Beef. Take four pounds of tender lean beef, and one pound of fine streaky bacon, two ounces of lump sugar, and half an ounce of saltpetre. Let them lay twenty-four hours in a pan, seasoned with a little finely beaten mace, white pepper, and common salt; then cut the meat in small pieces, put it in an earthen pot, with six ounces of butter, and place it over a moderate fire for three hours, stirring it so as to prevent it’s burning. It must now be taken out; and, should there be any outward, hardness, cut it off, and beat the remainder in a marble mortar ; adding a little more mace, pepper, or salt, according to palate, with six ounces of clarified butter gradually mixed in. The whole being pounded ex- ceedingly fine, must be put into pots, press- ed close]} down, covered over with clarifi- ed butter, and kept in a dry situation. The convenience, of having such articles as potted beef, and other ready dressed keep- ing provisions, always in the house, is much greater than might be imagined; es- pecially, to such persons as are, by the na- ture of their professional engagements, fre- quently obliged to return home, fatigued, at uncertain hours. Simple but useful Method of Preserving Shrimps for Sauce. PICK any quantity of the finest shrimps to be procured; add, to every pint of them, a gill of vinegar well impregnated with salt, two or three cloves, and a little Cay- enne pepper; put them into small bottles, cork them close, and keep them for usp. Dutch Baked Pudding. Take two pounds of flour, one pound of butter melted in half a pint of milk, and a pound of picked currants, eight eggs, and a little grated loaf sugar. Mix the whole together, with two spoonfuls of yeast, and let it stand an hour to rise. An hour will bake it, in a hot oven. Excellent Instructions for Broiling Beef Steaks. It is remarkable, that this very common article of wholesome British food, and which every person is supposed capable of dress- ing, is nevertheless seldom served up in any degree of perfection. The following instructions, it is presumed, will in future prevent the general reproach of what may be denominated simple cookery, so far as relates to a beef steak. From a fine ox rump, let each steak be cut three quarters of an inch think. Be careful the fire is very clear, and the gridiron perfectly clean. When the gridiron is hot, lay on the steaks i and broil them till they just begin to brown.
    digitised image 1
    digitised image 2
    digitised image 3