Modern domestic cookery, and useful receipt book : containing the most approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. in all their varieties. Trussing and carving: preparing soups, gravies, sauces, made dishes, potting, pickling, &c. with all 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:
1828
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery, and useful receipt book : containing the most approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. in all their varieties. Trussing and carving: preparing soups, gravies, sauces, made dishes, potting, pickling, &c. with all 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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    take half a pint of cream and an ounce of butter, which stir over the fire till melted : after which lay in the artichokes till hot, then serve them up. French beans. Lay them in water and salt, after having stringed them, and cut them in two ; when your pan of wa- ter boils, throw in a little salt, and then your beans. When tender, they are enough: lay them in a small dish, and serve them with a tureen of melted Gutter. N. B. If the beans are large, you must slit them down the middle, and then cut them in two. Parsnips Should be boiled in a considerable quantity of water ; when they are soft, take them up, and care- fully scrape off the dirt and spots, after which scrape them all fine; then lay them in a saucepan with milk, and let them simmer till thick j then add a piece of butter and salt, after which serve them up. Or, when boiled and scraped, they may be served up in a dish whole, with melted butter in a sauce tureen. Parsnips are very fine with salt fish. To stew them, they must be boiled tender, scraped, and cut into slices, then lay them in a saucepan with cream, butter rolled in flour, and salt, observing frequently to shake the saucepan, when the cream boils, pour them into a large di8h, and serve them up. To boil turnips. Boil turnips, if possible, with the meat, as they eat best when so done. When they are enough, take them out, put them into a pan, mesh them with butter and a little salt, and scud them to