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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    materials are used—they must be gradually mixt with the Soup till thoroughly incorporated with it ; and it should have at least half an hour’s gentle simmering after : if it is at all lumpy, pass it through a Tamis or a fine Sieve :—Bread raspings—Bread—Isinglass.—Po- tato mucilage (380), fat skimmings and Flour, (see 224),—or Flour and Butter—or Flour; Barley, (see 193), Rice, or Oatmeal and Water rubbed well together, (see 230, in which this subject is fully explained). {= To give that Glutinous quality so much admired in Mock Turtle see note under (223, 227), and N.B. to (628). To their very rich Gravies, &c. the French add the white meat of Partridges, Pigeons, or Fowls, pounded to a pulp, and rubbed through a sieve ;—a piece of Beef, which has been boiled to make Broth, pounded in the like manner with a bit of butter and flour, —(see Obs. to 400 and 420),—and_ gradually incorporated with the Gravy or Soup, will be found a satisfactory substitute for these more expensive articles. Meat from which Broth has been made (182, and 227), and all its juice has been extracted, is then excellently well prepared for port- ING, (see 420), and is quite as good, or better than that which has been baked till it is dry ;* indeed if it be pounded, and seasoned in the usual manner, it will be an elegant and savoury Luncheon,—or Supper,—and costs nothing but the trouble of preparing it, which is very little, and a Relish is procured for Sandwiches, &c. (421 and 422)—of what heretofore has been by the poorest Housekeeper considered the perquisite of the Cat. Keep some spare Broth lest your Soup-liquor waste in boiling, and get too thick, and for Gravy for your MapE DisuEs,—various Sauces, &e.; for many of which it is a much better basis than Melted Butter. Tu Sour or Mock Turris, andthe other thickened Soups (223) will supply you with a thick Gravy Sauce for Poultry—Fish—Ra- gotits, &c.; and by a little management of this sort, you may gene- rally contrive to have plenty of Good Gravies and Good Sauces with very little trouble or expense. See also Portable Soup (227). If Soup is too thin or too weak, take off the cover of your soup-pot, and let it boil till some of the watery part of it has evaporated,— or else add some of the Thickening materials we have before men- tioned ; and have at hand some plain Brownine ; see 283, and the Obs. thereon. ‘This simple preparation is much better than any of * If the Gravy be not completely drained from it, the article potted will very soon turn s9ur, . Bes