The complete art of cookery : exhibited in a plain and easy manner, with directions for marketing, the seasons for meat, poultry, fish, game, etc / by M.A. Reynolds.

  • Reynolds, M. A.
Date:
[1850?]
Catalogue details

Licence: Public Domain Mark

Credit: The complete art of cookery : exhibited in a plain and easy manner, with directions for marketing, the seasons for meat, poultry, fish, game, etc / by M.A. Reynolds. 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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    ham wants no soaking; but an old ham must be soaked sixteen hours in a large tub of soft water. Boiled Tongue. A tongue, if soft, put in a pot over night, and do not let it boil till about three hours before dinner, then boil all that three hours; if fresh out of the pickle, two hours and a half, and put in when the water boils. To boil fowls and house lamb. Fowls and house lamb boil in a pot by themselves, in a good deal of water; and if any scum arise, take it off. They will be sweeter and whiter than if boiled in a cloth. A little chicken will be done in fifteen minutes, a large one in twenty minutes, a good fowl in half an hour, a large turkey in an hour and a half. Sauce for a boiled turkey. The best sauce for a boiled turkey is .rood oyster and celery sauce. Make to •