The art of preparing soups, stews, hashes and ragouts / by Jenny Wren.

  • Wren, Jenny (Writer on cookery)
Date:
[1888]
Catalogue details

Licence: Public Domain Mark

Credit: The art of preparing soups, stews, hashes and ragouts / by Jenny Wren. 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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    Add a few teaspoonfuls of capers to melted butter. Caper Sauce. jt jg an impr0Vement to mince the capers, as also to dilute the butter. Peel the fruit carefully, which may be done after Chestnut scaldjng jn boiling water; then stew in white gravy Sauce. yery tender Rub all through a sieve, add a teacupful of cream, as also white pepper to taste, and a few scraps of lemon peel. Boil for a little and serve hot; a pound of chestnuts will be sufficient. The following is a summary of what I call “The Cc°hs cooks> weights and measures,” and the figures Measures, etc. s]10U]d be held in remembrance :—36 drops of water, or any thin liquid, will fill a fair-sized teaspoon, 4 tea- spoonfuls should fill a tablespoon, 4 tablespoonfuls should fill a wineglass, and be equal to two fluid ounces, 4 wineglassfuls should fill half a pint, or a moderate-sized tumbler or large cup; a tablespoonful of salt or brown sugar will weigh 1 ounce, a middling-large hen’s egg will weigh almost two ounces, a pint of bread crumbs will weigh 8 ounces, a pint of flour, dried peas, sugar, etc., will weigh 1 pound. Common ^RY s^§^tly in butter a dessertspoonful of minced „ ^ parsley, chives, and mushrooms, well mixed, sprinkle some flour over the fry, and moisten with broth till the whole is quite liquid. Simmer for a few minutes, during which beat up in a basin with a little of the gravy the yolk of an egg, and add to the whole. 1 his is a good and cheap sauce for lamb or veal cutlets, sweet breads, ox palates, or cod steaks. A good general seasoning may be composed as Condiments, follows:—An ounce of black pepper, half an ounce each of ground ginger, cinnamon, and nutmeg, and say half a dozen of cloves. Pound and mix these well, and bottle up, to be used sparingly in the seasoning of force-meat balls and gravy. For white sauces, fricassees, and ragouts, mix white pepper, mace, nutmeg, and the scrapings of lemon peel. D