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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    soup, are well tinned, and perfectly free from sand, dirt, or grease,- otherwise your soups will be ill tasted, and pernicious to the constitution; care must be paid in respect to the quantity of water, which should never be much more than you wish to have soup. Gravy soup is invariably the best, when the juices are fresh. Soups, when preserved, should be changed daily into fresh pans, well scalded j and they should on no account be kept in metal. When you make any kind of soups that have herbs or roots in them, remember to lay your meat at the bottom of the pan, with a piece of butter. Then cut the roots and herbs small, and having laid them over your meat cover your pot or sauce- pan very close, and place it over a slow fire, which will draw all the virtues out of the vegetables, and turn them to a good gravy. When your gravy is almost dried up, replenish it with water ; and take olf the fat. In the preparation of white soup, remember never to put in your cream till you take your soup off the fire, and the last thing you do, must be the dishing of your soups, for some will get a skim over them by standing, and others will settle to the bottom, both which must be avoided Lastly, let the ingredients of your soups and broths be so properly proportioned, that they may not taste of one thing more than another, but that the taste be equal, and the w hole of a fine and agreeable re- lish. If too thin, a little butter mixed with flour will always increase the richness, and give a proper thickness to the soup. Fat may be removed from the surface of soup by a tea-cupful of flour and water, well mixed and boiled in. Soups require a considerable time to boil, and should, if convenient, be made one day before they