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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![to be pretty much eaten hot, the hone is better removed that the meat may be the more thoroughly done If it is likely that much will be left cold, the bone had better remain, as it keeps the meat more juicy, and also serves to make gravy for a mince. Put a stuffing in the flap skewei it lound, and also tie it tight (especially if the bone be taken out). Put it down to a strong fire^; baste frequently: when half done, salt and flour it all over ]Zl fiUV?ry-nay that it,ma^ be completelv browned. A ar^e fillet will require four hours roasting; even a small one is not thoroughly done under three hours. Pour melted butter over it when you send it to table. This should be done with all kinds of roast veal. Veal, whether roasted or boiled, is generally accompanied by either ham, bacon, clime, salt pig’s cheek; also a cut lemon. SHOULDER-FILLET OR OYSTER. Having no flap, the meat must be raised from the furtW° PUt U! Stuffi11- “d> if necessary, it may be St 7 a pief of cauI or buttered paper/' It will take three hours and a half to roast. 1 1 A LOIN. (The most esteemed part of the calf.)—It wiu o?X SXtmgbefOTe,a fon* fire- Take output s/nr may ie, r°“s,c'1 ms forecLwhich meails it he left in whpl Ay WVcd i or lf most of the inside fat is mav be tS the °UtSul® of tlie fat is browned, the kidney theotbpr f11 °Ut’ Tlth wbat fat adheres to it, and laid mu W G UpWards’ 011 a tbicp toast in the dripping Pan, by this means it will be brown, and the tonKits](https://iiif.wellcomecollection.org/image/b21534202_0139.jp2/full/800%2C/0/default.jpg)
