Modern domestic cookery, and useful receipt book : containing the most approved directions for purchasing, preserving and cooking every kind of meat, fish, poultry, game, &c., &c. Complete art of trussing and carving, preparing soups, sauces, gravies, and made dishes; and of potting, pickling, &c., the branches of pastry and confectionary: and a complete family physician. With 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:
[1830?]
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery, and useful receipt book : containing the most approved directions for purchasing, preserving and cooking every kind of meat, fish, poultry, game, &c., &c. Complete art of trussing and carving, preparing soups, sauces, gravies, and made dishes; and of potting, pickling, &c., the branches of pastry and confectionary: and a complete family physician. With 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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    False capers. Take some nasturtiums, keep them five or six days after they are gathered, then pour boiling vinegar upon them, and when cold, cover them closely. Mustard. The patent mustard should always be purchased, being on the long run more economical than the common method of making your own mustard, and certainly better. To make patent mustard. Take three onions, two cloves of garlic, two ounces <5f grated horse-radish, and a spoonful of salt; boil these in a pint of water for half an hour : strain, and when rather more than milk-warm, mix it gradually with half a pound of best flour of mus- tard ; when done, keep it close stopped for use. Spices. Spice should be very finely powdered, and each kind kept closely stopped in a separate bottle. Spice thus prepared will go much further than when used in the common manner; besides which, it will add to the flavour. Previously to pounding, the spice should be well dried, and then done in suffi- cient quantities to last six months. The bottles should be labelled, and put in a dry place. Essence of anchovies. Take fifty or sixty anchovies, mix them with- out the bone, but with some of their own liquor well strained; add to them a pint of water, in which let them boil till dissolved, which generally