Modern domestic cookery, and useful receipt book : containing approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. The art of trussing and carving: preparing soups, gravies, sauces, and made dishes, potting, pickling, &c. The branches of pastry and confectionary; a complete family physician; instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. / by Elizabeth Hammond.

  • Hammond, Elizabeth.
Date:
[1830?]
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery, and useful receipt book : containing approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. The art of trussing and carving: preparing soups, gravies, sauces, and made dishes, potting, pickling, &c. The branches of pastry and confectionary; a complete family physician; instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. / by Elizabeth Hammond. 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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    Currant sauce. Boil two ounces of dried currants in a pint of water five minutes, then add the crumb of a penny roll, a dozen cloves, a gill of port wine, and some butter, stirring it till it becomes perfectly smooth. Apple sauce. Core and peel six large apples, then slice them thin, and put them in ajar, which place in a sauce- pan of water over a gentle fire; when done, pulp them, after which add butter and brown sugar.— This sauce is very excellent with goose and roast pork. Egg sauce. Shred hard-boiled eggs very fine, ana put them to butter melted in a little milk. Tomata sauce. Take the ripest tomatas, and lay them in ajar, which must be placed in an oven from which the bread has been drawn; let them remain till soft, then separate the pulp from the skins, add chili vinegar, and some cloves of pounded garlick, agree- able to fancy, with powdered ginger and salt. This sauce should be preserved in small bottles, well corked, in a cool and dry place. It is exceedingly good with either hot or cold meats. R ich fish sauce. Mince twelve unwashed anchovies, and five sha- lots, scrape two spoonsful of horse-radish, to which add six blades of mace, a gill of anchovy liquor, five or six cloves, one sliced lemon, a pint of hock, and an equal quantity of water; reduce this mix- ture by boiling to three half pints, then strain it off, and when cold, add three table-spoonsful of ii 3