A modern system of domestic cookery, or, The housekeeper's guide : arranged on the most economical plan for private families ... A complete family physician, and instructions to female servants in every situation, showing the best methods of performing their various duties. The whole being the result of actual experiments / by M. Radcliffe. To which are added, as an appendix, some valuable instructions on the management of the kitchen and fruit gardens.

  • Radcliffe, M.
Date:
1823
Catalogue details

Licence: Public Domain Mark

Credit: A modern system of domestic cookery, or, The housekeeper's guide : arranged on the most economical plan for private families ... A complete family physician, and instructions to female servants in every situation, showing the best methods of performing their various duties. The whole being the result of actual experiments / by M. Radcliffe. To which are added, as an appendix, some valuable instructions on the management of the kitchen and fruit gardens. 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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    Salnion.—Of boiled salmon there is one part more fat and rich than the other. The belly-part is the fatter of the two, and it is customary to give to those who like both, a thin slice of each; for the one, cut it out of the belly-part, the other out of the back. Mackarel.—Slit the fish along the back with a knife, and takeoff one whole side, but not too near the head, as the meat about the gills is generally black, and ill-flavoured. It is usual to ask whether a hard or soft roe be preferred. Soles.—These are generally sent to table two ways, some fried, others boiled: they are to be cut right through the middle, bone and all, and a piece of the fish, perhaps a third or fourth part, according to its size, given to each. The same may be done with many other fish, cutting them across, the same way as mackarel. Turbot.—The fish-knife, or trowel, is to be entered in the centre, or middle, over the back-bone, and a piece of the fish, as much as will lie on the trowel, to be taken off on one side close to the bones. The thickest part of the fish is always most esteemed, but not too near the head or tail; and when the meat on one side is removed close to the bones, the whole back-bone is to be raised with the knife and fork, and the under side is then to be served. Lobster.—As this is seldom sent to table whole, it is only necessary to say that the tail is reckoned the prime part, and next to that the claws. Eels.—Eels are cut into pieces through the bone, and the thickest part is esteemed the best. MEAT. Aitcli bone of Beef.—As the outside of this joint is always impaired in its flavour, from the water in which it is boiled, a thick slice must be cut off the whole length of the joint, be- ginning at a, and cutting it all the way even, and through the whole surface, from a to b. The soft fat, which resembles marrow, lies on the back, below the letter c, and the firm fat must be cut in thin horizontal slices at the point d; but as some like the soft, and some the firm fat, it is necessary to ask which is preferred. The upper part, as it is here placed on the dish, is the fullest of gravy; but there are some who prefer