Modern domestic cookery : based on the well-known work of Mrs. Rundell, but including all the recent improvements in the culinary art, founded on principles of economy and practical knowledge, and adapted for private families / by a lady. With illustrative woodcuts.

Date:
1853
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery : based on the well-known work of Mrs. Rundell, but including all the recent improvements in the culinary art, founded on principles of economy and practical knowledge, and adapted for private families / by a lady. With illustrative woodcuts. 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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    like. The gelatinous parts lie about the jawbones, and the firm parts within the head. Some persons are fond of the palate, and others of the tongue, which likewise may be got by putting a spoon into the mouth, and the eye scooped out of the head; it therefore requires a little practice to ascertain those epicurean bits which good judges prefer. Haddock.—Carve like cod, but the head is worthless, while that of carp is always thought the nicest part, and therefore generally divided and served separately. If the fish is small, it is divided lengthwise from the head to the tail like mackerel: when large, it is cut across the body in the same manner as pike, trout, and most fresh-water fish. Mackerel are commonly served up head to tail, and a slice cut lengthwise from the bone. Herrings, pilchards, smelts, and other small fry, are always served up whole; whitings, if fried, are turned round from the tail to the head, through which it is fastened; they should be small and not divided. Pike should be slit along the back and belly, and each slice gently drawn down- wards ; by which there will be fewer bones given. Whiting. In helping curry the rice should be put upon the plate first, and the curry laid upon it. c