The experienced English housekeeper / [Elizabeth Raffald].

  • Elizabeth Raffald
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper / [Elizabeth Raffald]. Source: Wellcome Collection.

    97/420 page 79
    them'on a dith, and fend them to the table.—— Boil a fprig of mint in another water, chop it fine, and lay it in lumps round the edge of your eS “f¢ boil PARSNIPS.. WASH. your. parfnips: well, boil them. till they are foft, then take off the fkin, beat them | in a bowl with a little falt, put to. them a little cream, and a lump of. butter, put them in a tofling-pan, and let them boil till they are like a light cuftard pudding, put them on a plate, and fend them toitite, table. a ay ih.,t) ten oat , ‘ Had EEOAEF Or) ri y j i r L ' é ae CHAP. IV, urate f * Obfervatioyson Manet Disues. E careful the toffing-pan is well tinned, i J quite clean, and not gritty, and put every ingredient into your white fauce, and have it of a proper thicknefs, and well boiled, before you. put in eggs and cream, for they will not add much to the thicknefs, nor ftir them with a {poon after they are in, nor fet your pan on the fire, for it will gather at the bottom, and be in Jumps; but hold you pan a good height from the fire, and keep fhaking the pan round one way, it will keep the fauce from curdling, and’ be fure you do not Jét it boil; it is the beft way, to take up your meat, ‘collops, or hath, or a eit wig. a. ti ' bis pi by? pve “ET yy other “
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