Culina famulatrix medicinæ, or, Receipts in modern cookery; with a medical commentary / by A. Hunter.

  • Hunter, A. (Alexander), 1729-1809.
Date:
1810
Catalogue details

Licence: Public Domain Mark

Credit: Culina famulatrix medicinæ, or, Receipts in modern cookery; with a medical commentary / by A. Hunter. 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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    ( 24- ) dripping pan, with small pieces of butter, and season with a little ground pepper and salt. Place the pan in a brisk oven, that will broil and not burn the meat. When half broiled, score the beef, and put it into a stew-pan, with two or three onions, some thyme, pot majoram, a small bunch of chervil!, a few pepper-corns, and two or three cloves ; to these put boiling water according to the quantity of gravy wanted. A pound of beef will make a pint of gravy. Stew till all the goodness be drawn from the meat; then strain, having added to it the clean gravy that was left in the dripping pan. Preserve for use, but suffer the fat to remain on the top, as it preserves the gravy. A Green Pease Soup. TAKE six or eight cucumbers pared and sliced ; the blanched part of the same number of coss lettuce, a sprig or'two of mint, two or three onions, -a little parsley, some white pepper and salt, 'a full pint of young pease, and half a pound of butter. Put these ingredients into * a