The housekeeper's guide, or a plain and practical system of domestic cookery / by Esther Copley ... [etc.].
- Esther Copley
- Date:
- 1838
Licence: Public Domain Mark
Credit: The housekeeper's guide, or a plain and practical system of domestic cookery / by Esther Copley ... [etc.]. 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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![then cut it in slices half an inch thick, lay it over buttered toast, sprinkle with pepper and salt, and pour over melted butter. If the fruit is so large that the seeds are visible, the whole seedy part must be scooped out, but they are not nearly so good when in this state. The fruit may be cut in slices raw, the seedy part scooped out, and the slices fried in butter, and served with melted butter and vinegar. [Having now dismissed all preparatory matters, we pi-oceedto the actual preparation for dinner. We sup- pose the cook to have her meat, poultry, fish, or game ready for the spit or the pot, and her vegetables properly cleaned. When, therefore, we come to mention the ac- companiments belonging to any particular dish, it will be merely necessary to refer to the foregoing articles for suitable vegetables, sauces, and garnishes.]](https://iiif.wellcomecollection.org/image/b21534202_0128.jp2/full/800%2C/0/default.jpg)
