The housekeeper's instructor; or, universal family cook / Being an ample and clear display of the art of cookery in all its various branches. Containing proper directions for dressing all kinds of butcher's meat, poultry, game, fish ... To which is added, the complete art of carving, illustrated with engravings ... bills of fare for every month in the year ... / by William Augustus Henderson.

  • Henderson, W. A. (William Augustus)
Date:
[between 1790 and 1799?]
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's instructor; or, universal family cook / Being an ample and clear display of the art of cookery in all its various branches. Containing proper directions for dressing all kinds of butcher's meat, poultry, game, fish ... To which is added, the complete art of carving, illustrated with engravings ... bills of fare for every month in the year ... / by William Augustus Henderson. Source: Wellcome Collection.

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    Let It boll gently till it is reduced to two quarts, and then work it through a cullender wdth a wooden fpoon. Mix a little flour and water well together, and boil them in the Soup. Add another head of celery, with chyan - pepper and fait to your tafte. Cut a flice of bread in dice, fry them a light brown, and put them into your difh; after which pour ii^ the i^gup, and ferve it up. TAKE four or five pounds of lean beef, and put it Into fix quarts of water, with a little fait. When it boils feum it clean, and put in two carrots, three whole onions, a little thyme, and two heads of celery. When you have done this put in three quarts of peafe, and boil them with the meat till the latter is quite tender: then ftrairi the Soup through a hair fieve, at the fame time rubbing the pulp of the peafe fo as to extradl all their virtue. Split three gofs-lettuces into four quarters each, and cut them about four inches in length, with a little mint fhredded fmall: then put half a pound of butter in a ftevv-pan that will hold your Soup, and put the lettuce and mint into the butter, with a leek fliced very thin. Stew them a quarter of an hour, fliaking them about often, and after adding a little of the Soup, ftew them a quarter of an hour longer : then put in your Soup, and as much thick cream as will make it white j keep ftirring it till it boils, fry a French roll in butter a little crifp, put in the bottom of the tureen, pour the Soup over, and lerve it up. Green Peafe Soup. CUT a knuckle of veal into thin flices, with one pound of lean ham. Lay them at the bottom of a foup-pot, with the veal uppermoft. Then put in fix onions cut in flices, with two or three turnips, two car- rots, three heads of celery cut very final], a little thyme, four cloves, and four blades of mace. Put a little water at the bottom, cover the pot clofe, and draw it gently, taking particular care the meat does not flick to the pan. When it is properly drawn, put in fix quarts /