The cook and confectioner's guide; or female's instructor in cookery, confectionery, making wines, preserving, pickles, &c. : with every necessary information connected with the above arts / by W. Carter.
- Carter, Wm. (William)
- Date:
- [1800?]
Licence: Public Domain Mark
Credit: The cook and confectioner's guide; or female's instructor in cookery, confectionery, making wines, preserving, pickles, &c. : with every necessary information connected with the above arts / by W. Carter. 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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![some strong broth, season with salt and pepper, simmer ; gently a quarter of an hour, then mix into it the yolk of !] two eggs, and a spoonful of wine, also a spoonful of vinegar, stir it quick over the fire a minute or two, then turn it into a hot deep dish. Observe all sorts of stews, hashes or meat dressed a second time, should only be simmered; if allowed to boil it makes the meat hard, only hot through is sufficient. To Cure Tongues. After having cleaned them, for two tongues allow an ounce of saltpetre and an ounce of salt prunella, with which rub them daily; the third day cover them with common salt, turn them every day for three weeks, then dry them and rub them over with bran, and smoke them; in ten days they will be fit'to eat. Iiarrico. Take off some of the fat from the middle or best end of a neck of mutton, cut it into rather thin steaks, Hour and fry them in their own fat of a fine light brown, but not enough for eating. Then put them in a dish while you fry the carrots, turnips, and onions ; the turnips in dice, the onions sliced, but they must be only warmed, not browned, or you need not fry them. Then lay the steaks at the bottom of a stew-pan, the vegetables over them, pour as much boiling water as will just cover them, give them one boil, skim well, then set by the side of the lire to simmer till the meat is ten- der, two hours will be sufficient; add pepper, salt, and a spoonful of ketchup. Mutton Ilcan. Choose a fine grained leg of mutton, of twelve or fourteen pounds, let it be cut ham shape, and hang two days ; then put it into a stew-pan a half pound of bay salt, the same of common salt, two ounces of saltpetre, and half pound coarse sugar, all in powder, mix and make it quite hot, then rub it well into the ham. Let it be turned in the liquor every day, at the end of four days put two ounces more of common salt, in twelve days take it out, dry it, hang it up in wood smoke a week. It is a fine breakfast relish.](https://iiif.wellcomecollection.org/image/b21530804_0030.jp2/full/800%2C/0/default.jpg)
