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.

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    other kind of a dith you are making with a fifly — flice, and ftrain your fauce upon it, for it is al- moft impoffible to prevent little bits of meat from. mixing with the fauce, but by this method the fauce will look clear. bed In the brown made difhes take fpecial care no fat is on the top of the gravy, but fkim it clean off, that it may be of a fine brown, and tafte of no one thing in particular; if you ufe any wine | put it in fome time before your difh is ready, to | take off the rawnefs, for nothing can give a made ~ -dith a more difagreeable: tafte than raw wine, or freth anchovy: when: you ufe fryed forcemeat: _ balls, put them on a-fieve to drain the fat from them, and never let them boil in your fauce, it — will give it-a greafy look, and foften the balls; _ the be(t way is to put them in after your meat is dithed ‘up. 2) 4 nt Ee Pte: Oe ~ You may ufe pickled mufhrooms, artichoke ‘bottoms, morels, trufles, and forcemeat-balls in | almoft every made difh, and in feveral you may — ufe a roll of forcemeat inftead of balls, as in the © porcupine breaft'of veal, and where you can ufe — ‘it, it is much handfomer than balls, efpecially ‘ “in a mock turtle, collared or ragooed breaft’ of » veal, or any large made difh. ee . To make LEMON’ PicKLE. : _ TAKE two dozen of lemons, grate off the © -out+rinds very thin, cut them in four quarters, — but: leave the bottoms whole, rub on them equally half a pound of bay. falt,. and fpread — them’ on a large pewter difh, put them in a ~ cool oven, or let them dry gradaally by the Pa i ! , tiie
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