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.

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    3S spoonful of ketchup, and the same of browning. Strain it, and put a little ot it into the dish ; serve them up with bread- sauce in a bason, and fix one of the principal feathers of the pheasant in its tail. Fowls, Pheasant Fashion. IF you should have but one pheasant, and want two in a dish, take a large full-grown fowl, keep the head on, and truss it just as you do a pheasant. Lard it with bacon, but do not lard the pheasant, and no body will know it. Pigeons. SCALD, draw, and take the craws clean out of your pi- geons, and wash them in several waters. When you have dried them, roll a good lump of butter in chopped parsley, and season it with pepper and salt. Put this into your pigeons, and spit, dust, and baste them. A good fire will roast them in .twenty minutes, and when they be enough, serve them up with parsley and butter for sauce, and lay round them bunches of .asparagus, if they be in season. Larks. SKFAVER a dozen of larks, and tie both ends of the skewer to the spit. Dredge and baste them, and let them roast ten minutes. Break half a penny loaf into crumbs, and put them, with a piece of butter of the size of a walnut, into a tossing- pan,,and having shaken them over a gentle fire till they are of a light brown, lay them between the birds, and pour a little melted butter over them. Quails. TRUSS the quails, and make a stuffing for them with beef suet and sweet herbs chopped very small, seasoned with a little spice. Put them upon a small spit, and when they grow wunh baste them with water and salt; then dredge them, and baste them with butter. For sauce, dissolve an anchovy in good gravy, with two or three escalots cut very fine, and the iuice of a Seville orange. Lay some fried bread crumbs round the dish. Ducks. KILL and draw your ducks; then shred an onion, and a few sage leaves. Season these with salt and pepper, and put them into your ducks. Singe, dust, and haste them with but- ter, and a good fire will roast them in twenty minutes for the quicker they are done, the better they will be. Betoie vou take them up, dust them with dour, and baste them with but- ter, to give them a good frothing, and a pleasing brown.