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.
93/510 page 77
![sieve; and to every pint add the juice it till it is the thickness of cream, bottles, closely corked. of a lemon. Boil Put it in small SAGE AND ONION SAUCE. onions ^nd °r §efe' Two moderate-sized diem ’ as fi 1P nf7 leaves of green sage, chop as wdi Z vosf ’111111 simmer zmt]yin as tea-cunful tJ\ P ^ SauCePan from ’mining, about a ' r , miuutes or a quarter of an hour add a tea-spoonful of pepper and salt, and half a tea-cup of fa t0SS the bre“<l into the^CTavy minutes • H.’ aIK ) i6t 11 contlmle to simmer two or three Stir fe VtTiiZrtdtaf‘ °f ,,,elte<1 brr' minutes longer. ‘ 1 U Sllllmer two or three brown horse-radish sauce. In ri?WadiSh SaUCe niay be made either brown or white horse-radish is very apt to evaporate. 1 °f the thicfened-11drai,f1'lL0Vidl ''I'T S1*^. proper],- WHITE HORSE-RADISH SAUCE. two penny French^rollsf b?lIia»’the cnunbs of Pulp • th n o l -o , them bMl tlU reduced to a audstbin ,he another way. Three table-spoonfuls of cream, one table-spoonfttl of](https://iiif.wellcomecollection.org/image/b21534202_0093.jp2/full/800%2C/0/default.jpg)
