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.

    114/324 (page 88)
    them with a strong spoon ; add a pint of cream, or milk, with a sufficiency of salt; stir them well to- gether, to prevent them from sticking to the bottom of the sauceyan, and when perfectly hot, stir in four ounces of butter, and when melted, serve it up. Garden, or Windsor beans. Boil them by themselves with a little salt, pars- ley, and mint; when tender, they are enough ; then drain them, and serve with parsley and melted but- ter.—Beans are excellent with bacon or ham. To boil green peas. Shell, but do not wash them, boil them in plenty of water, and skim well as soon as they boil. Put in some salt and mint tops, and be particularly care- ful not to overboil them, as they will then lose their colour and taste. When enough, serve them in a dish by themselves, and melt in a good piece of butter among them. To keep green peas. Scald your peas, then strain and dry them be- tween clean cloths, after which put them in wide- mouthed bottles, and pour clarified suet over them, then close the bottle well, and rosin the cork dow n j after which bury them under ground. When used, boil them till tender, with a bit of butter, some mint, and a small portion of sugar. Jerusalem artichokes Must be taken up the moment they are enough, otherwise they will prove watery. Serve with but- ter and pepper. Roast onions With the skins on; when enough, peel them, and serve with cold butter, salt, and potatoes roasted.