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:
1810
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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    Sauce a-la-Menekont. PUT a little cullis into a ftew-pan, with a piece of butter rolled in flour, fait and pepper, the yolks of two eggs, three or four ihalots cut fmall, and thicken it over the fire. This fauce lhould be thick, and may be ufed with every difli that is done a-la-Saint Menehout. It is fpread over the meat or fifb, which is afterwards co- vered with grated bread, and browned with a hot fala- mander. t Egg Sauce. BOIL two eggs till they are hard: firft chop the whites, then the yolks, but neither of them very fine, and put them together. Then put them into a quarter of a pound of good melted butter, and ftir them well together. „ Bread Sauce. CUT a large piece of crumb from a flale loaf, and put it into a faucepan, with half a pint of water, an onion, a blade of mace, and a few pepper corns in a bit of cloth. Boil them a few minutes, then take out the onion and fpice, math the bread very fmocth, and add to it a piece of butter and a little fait. / Anchovy Sauce. TAKE an anchovy, and put into it half a pint of gravy, with a quarter of a pound of butter rolled in a little flour, and ftir all together till it boils. You may- add, at your difcretion, a little lemon-juice, catchup, red wine, or walnut liquor. Shrimp Sauce. WASH half a pint of fhrimps very clean, and put them into a ftew-pan, with a fpoonful of anchovy liquor, and half a pound of butter melted thick. Boil it up for five minutes, and fqueeze in half a lemon. Tofs it up, and pour it into your fauce-boat. Oyjler Sauce. WHEN the oyfters are opened, preferve the liquor, and ftrain it through a fine fieve. Walh the oyfters very clean, and take off the beards. Put them into a flew-