The experienced English housekeeper / [Elizabeth Raffald].

  • Elizabeth Raffald
Date:
1794
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper / [Elizabeth Raffald]. Source: Wellcome Collection.

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    ’ 2 _ THE EXPERIENCED gravy foup it will{kin over if you let it ftand ; if it be a peas foup itoften fettles, and at the top looks thin. To make PORTABLE Soup for Travellers. TAKE three large legs of veal, and one of “beef, the lean part of half: a ham, cut them in _fmall pieces, put a quarter of a pound of but- ter at the bottom of a large chauldron, then lay in the meat and bones, with four ounces of anchovies, two ounces of mace, cut off the green leaves of five or fix heads of celery, wath the heads quite clean, cut them fmall, put them in with three large carrots cut thin, cover the cauldron clofe, and fet it over a moderate fire; when you find the gravy begins to draw, keep taking it up till you have got it all out, then put water in tocover the meat, fet it on the fire again and let it boil lowly for four hours, then ftrain it through a hair fieve in to a clean pan, and let it boil three parts away, thenftrain | the gravy that you drew from the meat into the pan, let it boil gently (and keep fcumming the fat off very clean as it rifes ) till. it looks thick like glue; you muft take great care when | Ht iS near enough that it don’t burn; put is Chyan pepper to your tafte, then gees it on flat earthen difhes, a quarter of an inch th. and let it ftand to the -next day, and cut it with round tins a little larger th piece ; lay the cakes on dithes, Ane the fun to dry; this foup will-anfw made in. frofty weather; when the cakes “put them in atin box with writing ps
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