Modern domestic cookery, and useful receipt book : containing the most approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. in all their varieties. Trussing and carving: preparing soups, gravies, sauces, made dishes, potting, pickling, &c. With all the branches of pastry and confectionary. A complete family physician. Instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. / by Elizabeth Hammond.

  • Hammond, Elizabeth
Date:
1815
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery, and useful receipt book : containing the most approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. in all their varieties. Trussing and carving: preparing soups, gravies, sauces, made dishes, potting, pickling, &c. With all the branches of pastry and confectionary. A complete family physician. Instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. / by Elizabeth Hammond. 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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    Page. ?ig, to roast 114 Porker’s head, to roast 115 Tongue, to roast . . .. 99 Udder, to roast ib. Venison, to roast ib. Boiling and Salting. General instructions 96 Black puddings to makello Beef, to salt 99 Beef, Dutch 100 Bacon, to make ib. Beef, to press 102 Beef, hunters ... ib. Beef, round of 104 Cow heels to boil 105 Calf’s head do. ... Ill ’itto do. do. . . ib. Hams to piekle like Westphalia 100 Hung beef. 110 Knuckle of veal to boil 105 Lamb, leg of, boiled . 118 Lamb’s head and hinge boiled ib. Mutton,neck of, boiled 116 Marrow bones, to boil 105 Meat, to cure 245 Neck of veal, to boil ib. Oxford sausages, to make 114 Pork, to salt 99 leg of, to boil ... 113 Pettitoes, to boil 115 s cheek, to boil.. ib. Tongues, to pickle ... 104 Frying and Broiling. Beefsteaks broiled... 103 Beef stakes fried 109 Beef collops 103 Bubble and squeak .. 105 Calf’s liver fried .... 112 Cow heels fried 105 Kidney, broiled 113 Lamb steaks...# 118 Page. Lamb cutlets ... 118 Lamb’s fry 119 Neck of veal broiled 106 Pork steaks broiled... 114 ' Scotch coliops, brown 109 white ib. I Sweetbreads, fried .. 112 i Sausages, fried 114 j Tripe, fried — 115 Veal cutlets, broiled 109 fried... 114 Stews, Hashes, Ragouts, Sfc- Beef, ? fricande u of 101 rump of, stewed ib. to pot 103 underdone, fine way to dress., ib. to hash 114 a-la-mode 107 brisket of, stewed 100 i Chicken, scallops of 111 ] Calf’s head, hashed... ib. Lamb,tofricaseebrowrnl03 —— white ib. Lamb cutlets, with spinach 118 Lamb’s sweetbread, to dress 119 Lamb’s stones, frica- see of ib. Mutton steaks; main- tenon 118 Mutton, leg of, ragoo’d 107 Ox cheek, to stew ... 114 Sirloin of beef, to force 109 Sweetbreads, stewed 112 ragoo of 106 Tongues, to stew 114 Tripe, to fricasee 105 Turtle, mock 112 Venison, hashed 99 Veal, chump of, a-la- daube 106 Veal, liarrico of .... ib.