The Pytchley book of refined cookery and bills of fare / by Major L.

  • L., Major.
Date:
[1893?]
Catalogue details

Licence: Public Domain Mark

Credit: The Pytchley book of refined cookery and bills of fare / by Major L. 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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    becomes quite smooth, reduce it until thick, add six chopped mushrooms, and a sprig of parsley ; then incorporate four table-spoonfuls of good cream, and let the whole simmer for one minute, stirring all the time, and strain it into a basin for future use. Great care must be taken that it does not boil. This sauce is used for hot and cold entrees, as will be hereafter seen. ANCHOVY. No. 10. To half a pint of Butter Sauce (No. 15) add two dessert- spoonfuls of Burgess & Son's essence of anchovy, a squeeze of lemon, and if at hand a pinch of Searcy Salt. APPLE. No. II. Peel and core six small or three large apples, put them in a stewpan with a quarter of a pint of either No. 1 or 2 Stocks, an ounce of sugar, half an ounce of butter, and a small piece of lemon-peel ; let the whole simmer until the apples are stewed, then beat through a hair sieve and serve. BECHAMEL. No. 12. Put two ounces of butter into a stewpan, let it melt, add one and a half ounces of flour, and stir it in until smooth, add a sprig or two of parsley, six peppercorns, six mush- rooms, salt to taste, half a pint of White Stock (No. 3), and half a pint of milk, let it boil, stirring until it does, and then put it on one side to simmer for twenty minutes; strain and keep ready for use.