Cookery and domestic economy, for young housewives. Including directions for servants / by the mistress of a family.

Date:
1838
Catalogue details

Licence: Public Domain Mark

Credit: Cookery and domestic economy, for young housewives. Including directions for servants / by the mistress of a family. 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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    cany to the table immediately. Mushroom sauce may he used. TO BROIL FOWLS AND PIGEONS. Clean and prepare them as for roasting ; then split them down the back, laying them quite flat. Dust with pepper. They should be broiled mtfre slowly than steaks or chops, being thicker, and requiring to be more thoroughly dressed. Rub occasionally with a little butter, to prevent the skin from cracking. In no case should the skin be taken off be- fore broiling. On dishing, sprinkle with salt. Various sauces are used—parsley and butter, melted but- ter, beef gravy, or mushroom sauce. FRYING. Frying is as expeditious a mode of cooking as broiling, requires less activity and care, and is more thrifty. The thriftiness of frying is a point of material consequence, and may be thus explained. It affords a ready means of dressing in a savoury manner many odd pieces of uncooked or cold meat, thereby saving that which might otherwise have been thrown away as useless. A skilful housewife, with the aid of a frying-pan and some unexpensive vegetables, such as onions and potatoes, along with a slight seasoning, will make a small portion of meat dine a large family. The frying-pan is certainly one of the most serviceable culinary utensils in a poor man’s house. A frying-pan should be of malleable, not of cast, iron. It should also be thick in the bottom, and of an oval form. It should always be kept clean, by being washed with boiling water, but not scoured. In all cases of using, a small piece • of dripping, butter, or lard, must be put into it and melted, to prevent the meat from adhering. In frying all meats, excepting those which are sufficiently