The housekeeper's instructor, or, Universal family cook : being a full and clear display of the art of cookery in all its branches ... To which is added, The complete art of carving, illustrated with engravings, explaining by proper references the manner in which young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson.

  • Henderson, W. A. (William Augustus)
Date:
1807
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's instructor, or, Universal family cook : being a full and clear display of the art of cookery in all its branches ... To which is added, The complete art of carving, illustrated with engravings, explaining by proper references the manner in which young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson. 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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    bearded, and beat them in a mortar with the yolks of fix eggs boiled hard. Seafon it with pepper, fait, and grated nutmeg; and when the liquor boils put all into it. Let the whole boil till it becomes of the thicknefs of cream, then take it off, pour it into your tureen, and ferve it to table. Mutton Broth. TAKE a neck of mutton about fix pounds, cut it in two, boil the fcrag part in a gallon of water, fkim it well, and then put in a fmall bundle of fweet-herbs, an onion, and a good cruft of bread. When the fcrag has boiled about an hour, put in the other part of the mutton, and about a quarter of an hour before the meat is done, put in a turnip or two, fome dried marigolds, a few chives with parfley chopped fmall, and feafon it with fait. You may at firft put in a quarter of a pound of barley or rice, which both thickens and contributes a grateful flavour. Some like it thickened with oatmeal, and fome with bread; and, infteadof fweet herbs and onion, feafon it with mace; but this is mere fancy, and determined by the different palates of different people. If you boil turnips as fauce to the meat, let it be done by themfelves, otherwife the flavour, by being too powerful, will injure the broth. Beef Broth. TAKE a leg of beef with the bone well cracked, wafh it thoroughly clean, and put it into your pot with a gallon of water. Scum it well, and put in two or three blades of mace, a fmall bunch of parfley, and a large cruft of bread. Let it boil till the beef and finews are quite tender. Cut fome toafted bread and put into your tureen, then lay in the meat, and pour the foup all over. Beef Drink. TAKE a pound and a half of lean beef, cut it into fmall pieces, and put it into a gallon of water, with the under cruft of a penny loaf, and a little fait. Let it boil till it is reduced to two quarts, then ftrain it off, and it will