The experienced English housekeeper / [Elizabeth Raffald].

  • Raffald, Elizabeth, 1733-1781
Date:
1801
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper / [Elizabeth Raffald]. Source: Wellcome Collection.

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    thing; if it be a gravy foup it will fkinoverif you let it ftand ; if it be a peas foup it often lettlcs, and the top looks thin. i % Io make Portable Sou? for Travellers. TAKE three large legs of veal and one of beef, the lean part of half a ham, cut them in pieces, put a quart er of a pound of butter at the bottom of a large cauldron, then lay in the meat and bones, with four ounces of anchovies, two ounces of mace, cut off the green leaves of five orfix heads of celery, wafh the headsquiteclean, cut them fmall, put them in with three large carrots cut thin, cover the cauldron clofe, and fet it over a moderate fire; when you find the gravy begins to draw, keep taking it up till you have got it all out, then put water in to cover the meat, fet it on the fire again, and let it boil flowly for four hours, then ftrain it through a hair-fieve into a clean pan, and let it boil three parts away, then llrain the gravy that you drew from the meat into the pan, let it boil gently, (and keep feumming the fat off very clean as it rifes) till it looks like thick glue; you mult take great care when it is near enough that it do not burn ; put in Chyan pepper to your tafie, then pour it on flat earthen difhes, a quarter of an inch thick, and let it ftand till the next day, and cut it out with round tins a jittle larger than a crown-piece ; lay the cakes on difhes, and fet them in the lun to dry; this Igup will aniwer heft to be made in frofty weather; when the cakes are dry, put them in a tin-box