The cook's guide and housekeeper's & butler's assistant : a practical treatise on English and foreign cookery in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, &c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages / by Charles Elmé Francatelli.

  • Francatelli, Charles Elmé, 1805-1876.
Date:
1865
Catalogue details

Licence: Public Domain Mark

Credit: The cook's guide and housekeeper's & butler's assistant : a practical treatise on English and foreign cookery in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, &c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages / by Charles Elmé Francatelli. 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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    The beat must then be slackened by placing ashes upon tb e fil e in older to abate its fierceness, so as tc allow tbe glaze to attain a ligbt-brown colour, with- out its being burnt and carbonized: if this latter accident happen, it tends considerably to diminish tbe stomachic qualities and flavour of the stock or consomme. As soon as tbe consolidation of tbe glaze is effected, make up the fire, fil 1 up tbe stock-pot, and when it boils, skim it thoroughly; after which garnish with six car- rots, four onions, three turnips, four leeks, two beads of celery, and an onion in which twelve cloves have been stuck ; season with three ounces of salt, and having allowed tbe stock to continue gently boiling for about five hours, remove tbe grease from its surface ; and then proceed to strain it through a sieve into clean pans for use, as will be directed hereafter. No. 2.—WHITE YEAL STOCK. Break up a knuckle of veal and place it in a five- gallon stewpau, with any trimmings of meat you may have, a couple of rabbits from which you have removed tbe fillets for an entree, and also an old ben—tbe fillets of which may serve for force-meat; to these add about a pound of lean bacon or bam ; fill up with water, boil and skim the stock well, garnish with four carrots, two turnips, two beads of celery, and a handful of parsley tied up with a bay-leaf and a good sprig of thyme, a handful of mush- rooms, a blade of mace, six cloves, twelve peppercorns, and two ounces of salt: allow your stock to boil very gently by tbe side of a slow fire for about four hours, skimming it occasionally; and then strain it off into clean pans for use as occasion requires. No. 3.—BROWN GRAVY. First, place some flattened pieces of beef-suet at the bottom of a stewpan capable of holding the intended quantity of gravy to be produced (calculating at tbe