A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With many new receipts ... [etc.].

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady. With many new receipts ... [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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    Tliev are caught in the Thames and some other large rivers. Mullets.—The sea are preferred to tlie river mullets, and the red to the grey. They should be very firm.— Their season is August. Gudgeons,—They are chosen by the same rules as other fish. They are taken in running streams ; come in about midsummer, and are to be had for five or six months. Eels,—Tliere is a greater difference in the goodness of eels than of any other fish. The true silver-eel (so called from the bright colour of the belly) is caught in the Thames. The Dutch eels sold at Billingsgate are very bad ; those taken in great floods are generally good, but in ponds they have usually a strong rank flavour. Except the middle of summer, they are always in season. Ldtsters.—If they have not been long taken, the claws will have a strong motion when you put your fin- ger on the eyes and press them. The heaviest are the best, and it is preferable to boil them at home. When you buy them ready-boiled, try whether their tails are stiff and pull up with a spring ; otherwise that part will bo flabby. The cock lobster is known by the narrow hack part of his tail, and the two uppermost fins within it are stiff and hard ; but those of the hen are soft, and the tail broader. The male, though generally smaller, has the highest flavour, the flesh is firmer, and the colour when boiled is a deeper red. Cral)S.—The heaviest are best, and those of a mid- dling size are sweetest. If light they are watery: when in perfection the joints of the legs are stiff, and the body lias a very agreeable smell. The eyes look dead and loose when stale. Prawis and Shrimps,—When fresh they have a sweet flavour, are firm and stiff, and the colour is bright.—