The skilful cook : a practical manual of modern experience / by Mary Harrison.

  • Harrison, Mary.
Date:
1909
Catalogue details

Licence: In copyright

Credit: The skilful cook : a practical manual of modern experience / by Mary Harrison. 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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    Grouse. Roast these birds before a nice clear fire, basting con- stantly with butter. Serve with gravy, bread sauce, and browned crumbs. Woodcocks and Snipes. These birds should be nicely trussed but not drawn. Roast them carefully from twenty to thirty minutes, basting constantly. Place under them rounds of toasted bread, buttered on each side, to catch the trail as it drops, as this is considered a delicacy. When cooked, lay the toast on a hot dish, place the birds on it, and pour a little good gravy over. Boiled Fowl. Truss nicely and flour the breast slightly. Fold it in buttered paper, and tie securely with string. Boil in stock or water, according to the directions given for boiling meat for three-quarters of an hour to one hour and a half, according to its age and size. Serve with white, egg, or maitre d'hotel sauce poured over it. Roast Fowl. Truss nicely and roast, according to directions given for roasting meat, for three-quarters of an hour to one hour and a half according to its ago and size. Serve with bread sauce and some gravy (sec Gravy).