The housekeeper's instructor; or, universal family cook / [W.A. Henderson].

  • Henderson, W. A. (William Augustus)
Date:
[1823]
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's instructor; or, universal family cook / [W.A. Henderson]. Source: Wellcome Collection.

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    very close and set it over a slow fire, without any water till the gravy is drawn out of the meat. When this is done, pour it out into a pot or large bason; then let the meat brown (taking care that it does not bum), and put into the saucepan four quarts of water. Let the whole boil gently till it is wasted to three pints, then strain it, and mix with it the first gravy drawn from the meat. Set it on the fire, and add two ounces of vermicelli, a nice head of celery cut small, chyan pepper and salt to your taste, and let the whole boil about six minutes. Lay a small French roll in the Soup dish, pour the Soup upon it, strew some of the vermicelli on the surface* and then serve it to table. Vermicelli Soup White. WASH your vermicelli in boiling water/ and leave it to drain on a sieve that it may not lump: boil it with some good gravy soup; and the moment before serving it up, put in a culiis a-la-reine, or the yolks of some eggs beat up with cream or milk. It must not boil after the ews are in, or else it will curdle. Soup ci-la-Reine. TAKE a knuckle of veal, and three or four pounds of lean beef, to- which put in six quarts of water, with a little salt. When it boils take off the scum quite clean, then put in six large onions, two carrots, a head or two of celery, a parsnip, one leek, and a little thyme. Let the whole stew together till the meat is quite boiled down, then strain it through a hair sieve, and after it has stood about half an hour, skim it well, and clear it off gently from the settlings into a clean pan. Boil half a pint of cream, and pour it on the crumb of a small loaf till the whole is soaked in. Take half a pound of almonds, blanch and beat them as fine as possible, put- ting in now and then a little cream to prevent them from oiling. Then take the yolks of six hard eggs, beat them with a loaf soaked in the cream, and mix the whole together. Put your broth in again into the saucepan, and when hot pour it to your almonds. Strain it through a fine hair sieve, rubbing it with a spoon til]
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