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 whicb young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson.

  • Henderson, W. A. (William Augustus)
Date:
[1811?]
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 whicb 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.

    63/502 (page 53)
    POULTRY. 5J ; oeaten mace, nutmeg, pepper and salt, and thicken it i with a large piece of butter rolled in flour: then give it I a boil, and serve it up in a boat. To the water in which I you boil the celery put half a pint of cream, which ' will make it very rich and substantial. This is an ex- I cellent sauce, not only for fowls but also for partridges, I or any other game of the same kind. Chickens. BE particularly careful in drawing your chickens, ' which done, cut off their claws, and truss them for dress- ing. Put them down to a good fire, and singe, dust, and baste them with butter. When they are enough, froth them, and lay them in your dish. Serve them up with parsley and butter poured over them, and gravy and mushroom sauce in boats. A large chicken will take half an hour, a small one twenty minutes. Green Geese. WHEN the goose is properly cleaned, and ready for dressing, put into the body a large lump of butter, then spit it, and lay it down to a brisk clear fire. Singe it, dj’edge it with flour, and as soon as it begins to receive the heat of the fire, baste it well with butter, which will occasion the flesh to rise, and make it look well. When you think it near enough, dredge it again with flour; and baste it till the froth rises, and it is of a clear light brown. When done, take it up, and put it into your dish, having ready the following sauce: Melt some butter, and put it into a spoonful of sorrel juice, a little sugar, and a few scalded gooseberries. Pour it into your sauce boat, and send it up hot with the goose to table. You may likewise add gravy and apple-sauce, and garnish your dish with a crust of bread grated very fine. A Stubble Goose. T AKE two onions, with a few leaves of sage washed clean, and chop them as fine as possible. Mix with them a large piece of butter, some salt, and pepper. Put this into the body of the goose, then tie both ends, and