The cook's oracle, containing receipts for plain cookery, on the most economical plan for private families; containing also a complete system of cookery for Catholic families / Being the result of actual experiments instituted in the kitchen of William Kitchiner, M. D.

  • Kitchiner, William, 1775?-1827.
Date:
1845
Catalogue details

Licence: Public Domain Mark

Credit: The cook's oracle, containing receipts for plain cookery, on the most economical plan for private families; containing also a complete system of cookery for Catholic families / Being the result of actual experiments instituted in the kitchen of William Kitchiner, M. D. Source: Wellcome Collection.

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    and may be of Fresh-water Fish, but certainly not of some Sea Fish. Several respectable Fishmongers and experienced Cooks have assured the Editor, that they are often in danger of losing their credit, by fish too fresh, and especially Turbot and Cod, which, like meat, require a certain time before they are in the best condition to be dressed ;—they recommend them to be put into Cold Water, Salted in proportion of about a quarter of a pound of salt to a gal- lon of water. Sea-Water is best to boil Sea fish in ;—it not only saves the Expense of Salt, but the flavour is better: let them boil slowly till done ; the sign of which is, that the skin of the fish rises up, and the eyes turn white. It is the business of the Fishmonger to clean them, &c. but the careful Cook will always wash them again. Garnisu with slices of Lemon,—finely scraped Horse-radish,— fried Oysters (181),—Smelts (173),—Whitings (149),—or Strips of Soles, as directed in (141). The Liver—Roe—and Chitterlings—should be placed so that the Carver may observe them, and invite the Guests to partake of them. N.B. Fisu, like Meat, requires more cooking in cold than in warm weather ; if it becomes FrozEN,* it must be thawed by the means we have directed for Meat, in the 5th page of the 2d Chapter of the Rudiments of Cookery. To go to Marker For Fisu, see Observa- tions after (178), and the Marketing Tables at page 68 of this work. FISH SAUCES. The Mettep Burrer (229) for Fish, should be thick enough to adhere to the Fish, and, therefore, must be of the thickness of light Batter, as it is to be diluted with—-Essence or ANcHovy (371)— Sov—Musuroom Carcuup (375)—CayennE (345), or Curr Vi- NEGAR (347), Lemons or Lemon-Jurcz, or Artificial Lemon-Juice (see 350), &c. which are expected at all well-served Tables. Cooks, who are jealous of the reputation of their Taste, and HovsEkEexrers who value their Health, will prepare these articles at home ;—there are quite as many reasons why they should, as there are for the preference usually given to Home-baked Bread and Home- brewed Beer,+ &ce. * Fish is very frequently sent home frozen by the Fishmonger, to whom an Ice-house is now as necessary an appendage (to preserve Fish)—as it is to a Con- fectioner. ; + See ‘“‘ Homse-BReWeD ALE,” by a Housekeeper, Robinson, 1804: in page 18, our Housekeeper tells us, that ‘a poor widow in his neighbourhood has fitted up a Brewery for the sum. of eighteen pence sterling! A butter-tub (price nine- qe is her mash-tub: three half tubs of smaller size (at threepence each), are 1er coolers—with these she brews half a bushel of malt at a time, and declares