The family friend, or housekeeper's instructor : containing a very complete collection of original & approved receipts in every branch of cookery, confectionery, &c / By Priscilla Haslehurst.

  • Haslehurst, Priscilla.
Date:
1802
Catalogue details

Licence: Public Domain Mark

Credit: The family friend, or housekeeper's instructor : containing a very complete collection of original & approved receipts in every branch of cookery, confectionery, &c / By Priscilla Haslehurst. 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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    they begin to brown, turn them, and when the other fide is brown lay them on a hot di(h, with a nice of butter betwixt every fteak, Iprinkle a little pepper and fait over them, and let them Hand two or three minutes, then flice a (halot as thin as poffihle into a fpoonful of water, lay on your fteaks again, keep turning them til] they are enough, then put them on your difh, pour the fhalot and water amongH them, and fend them to the table* To make Portable Soup for Traveller^ Take three large legs of veal, and one of beef, the lean part of half a ham, cut them in fmall pieces; put a quarter of a pound of butter at the bottom of a large cauldron, then lay in the meat and bones, with four ounces of ancho- vies, two ounces of mace; cut off the gieen leaves of five or fix heads of celery, walh the heads quite clean, cut them fmall, put them in with three large carrots cut thin, cover the caul- dron clofc and fet it over a moderate fire; when you find the gravy begins to draw, keep taking it up till you have got it all out; then put water in to cover the meat, fet it oft the fire again and let it boil flowly for four hours, ftrain it through a hair fieve into a clean pan and let it boil three parts away, then ftrain the gravy that you drew from the meat into the pan, let it boil gently, and keep feumming the fat off very clean as it rifes till it looks like thick glue ; you muft take great care when it is nearly enough that it does not burn; put in cayenne pepper to your tafte, then pour it upon flat earthen dilhes a quarter of C m