The London art of cookery, and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant, in the Kingdom ... : To which is added, an appendix ... Embellished with a head of the author, and a bill of fare for every month in the year / By John Farley.

  • Farley, John, active 18th century.
Date:
1801
Catalogue details

Licence: Public Domain Mark

Credit: The London art of cookery, and housekeeper's complete assistant. On a new plan. Made plain and easy to the understanding of every housekeeper, cook, and servant, in the Kingdom ... : To which is added, an appendix ... Embellished with a head of the author, and a bill of fare for every month in the year / By John Farley. Source: Wellcome Collection.

    52/416 (page 8)
    very dry. This is called caviare, and is eaten with oil and vinegar. tod. A cod should be very thick at the neck, the flesh very white and firm, and of a bright clear colour, and the gills red. When they are flabby, they are not good. They are in season from Christmas to Lady-day. Skate. THIS fish should be very white and thick. When they are too fresh, they eat tough ; and if stale, they have a very dis- agreeable smell, so that some judgment is required to diess them in proper time. Herrings. THE mils of a fresh herring are of a fine red, their eyes full, and°the whole fish stiff and very bright; but if the gills are of a faint colour, the fish limber, and wrinkled, they are bad The o-oodness of pickled herrings is known by their being fat, fleshy, and white. Good red herrings are large, firm, and dry. They should be full of roe 01 milt, and the outside of them of a fine yellow. Trout. A.LL the kinds of this fine fresh-water fish are excellent but the best are those that are red and yellow, lhe female are most in esteem, and are known by having a smaller head, and deeper body than the male. They arc in high season the latter end of June; and their freshness maybe known by the rule we have already laid down for that purpose, concerning other fish. Tench. THIS is also a fresh-water fish, and is m season in July, August, and September. This fish should be dressed alive ; but&if they be dead, examine the gills, which should be red, and hard to open, the eyes bright, and the body firm and stiff, if fresh. Some are covered with a slimy matter, which it clear and bright, is a good sign. Salmon. THE flesh of salmon, when new, is of a fine red, and Par- ticularly so at the gills; the scales should be bright, and he fish very stiff. The spring is the season for this fish; but whether that caught in the Thames, or the Severn, be best, rs a matter of some dispute. Smelts. fresh, they are of a fine silver hue, WHEN these arc