A manual of homoeopathic cookery : designed chiefly for the use of such persons as are under homoeopathic treatment / by the wife of a homoeopathic physician.

Date:
1846
Catalogue details

Licence: Public Domain Mark

Credit: A manual of homoeopathic cookery : designed chiefly for the use of such persons as are under homoeopathic treatment / by the wife of a homoeopathic physician. 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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    FISH. Cod, haddock, whiting, sole, flounder, turbot, trout, perch, carp, pike, and in fact all fishes in common use whose flesh is not of an oily nature, but no highly seasoned sauces, vinegar, or mustard must he eaten with them. A little plain mushroom ketchup, (such as we have given a receipt for,) soy, or plain butter sauce, may he sued. Salted and smoked fish should he avoided. With respect to shell jish, oysters alone are admissible, and these only in very moderate quantities. BUTCHER MEAT. Fresh beef, mutton, veal, (not too young,) lamb, (sometimes,) tripe, kidney, sweetbread, brains, cow heel, calf’s, sheep’s, and lamb’s head, fresh tongue. We have not admitted salt or smoked meats among our receipts, though these may occasionally he partaken of.. POULTRY. Fowl, chicken, turkey, pigeons, lai’ks, or other small land birds. The fat of geese and ducks is considered to have a medicinal action; these birds must therefore be shunned.