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

  • Henderson, W. A. (William Augustus)
Date:
1806
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 which 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.

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    a difli, and pour half a pint of white wine over them, turn them two or three times in it and then pour it away. Cut off the heads and tails of the foals, and fet on a ftew- pap with a little rich fifli broth; put in an onion cut in pieces, a bunch of fweet-herbs, pepper, fait, and a blade of mace. When thefe boil, put in the foals, and with them half a lemon cut in dices with the peel on. Let them fimmer flowly for fome time, then take out the fweet-herbs, and put in a pint of ftrong white wine, and a piece of butter rolled in flour. Let them all fimmer together till the foals are enough. While the fifli are doing, put in half a pint of veal gravy, and a quarter of a pint of eflence of ham; let it boil a little, then take up the foals, and pour this over them. Serve up fauce as before dire6ted, and garnifli yopr difh with diced lemon and horfe-radifh. i.-; Trout. BOIL them in vinegar, water, and fait, with a piece of horfe-radifh; and ferve them up with anchovy-fauce ^ad plain butter. Pike. WHEN you have taken out the gills and guts, and thoroughly waflied it, make a good force meat of chop- ped oyfters, the crumb of half a penny loaf, a little lemon- peel Ihred fine, a lump of butter, the yolks of twoeggs,^ a few fweet-herbs, and feafon them to your tafte with fait;, pepper and nutmeg. Mix all thefe well together, and, put them into the belly of the fifli, which mud be fewed up, and fkewered round. Boil it in hard water v/ith u little fait, and a tea-cup full of vinegar put into the pan. As foon as the water boils, put in the fifh (but not be- fore) and if it is of a middling fize,'it will be done irij half an hour. Serve it up with oyfter-fauce in a boat, having firfl: poured a little on the fidi, Garnifli witl^ pickled barberries. Carp. WHEN you kill your carp, fave all the blood, and have ready fome nice gravy made of beef and mutton, feafoned