The housekeeper's instructor; or, Universal family-cook : being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings, explaining, by proper references, the manner in whicb young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson.

  • Henderson, W. A. (William Augustus)
Date:
[1811?]
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's instructor; or, Universal family-cook : being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings, explaining, by proper references, the manner in whicb young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson. 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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    and season them with beaten mace, grated nutmeg, and a little pepper and salt. Add t) them a cup full oi cream, with a good piece of butte : rolled in flour, and keep shaking the whole till it is thoroughly hot, and oi a good thickness. Then pour al\ into your dish, and serve it up, with a sliced lemon fn’ garnish. Soals. WHEN you have skinned, gutted, and thoroughly washed them, cut off their heads, and dry the fish in a doth. Then cut the flesh very carefully from the bones and fins on both sides; cut it first longways, and then across, in such divisions that each fish may make eight pieces. Put the heads and bones into a stew-pan, with a j pint of water, a bunch of sweet herbs, an onion, a little f whole pepper, two or three blades of mace, a small ] piece of lemon peel, a little salt, and a crust of bread, i Cover it close, and let it boil till it is half wasted : then strain it through a fine sieve, and put it into a stew-pan with your fish. Add to them half a pint of white wine^ I a little parsley chopped fine, a few mushrooms cut small a little grated nutmeg, and a piece of butter rolled in j flour. Set all together over a slow fire, and keep shaking 1 the pan till the fish are enough : then dish them up with 1 the gravy, and serve them to table. Garnish with I lemon. Eels. I iSKIN three or four large eels, and notch them from end to end. Cut them into four or five pieces each, and J lay them in some spring water for h^f an hour to J crimp; then dry them in a cloth, and put them into i your pan, with a piece of fresh butter, a green onion or 4 two, and a little chopped parsley. Set the pan on the I fire, and shake them about for a few minutes : then put I in about a pint of white wine, and as much good broth d with pepper, salt, and a blade of mace. Stew all toge- l! ther about half an hour : and then add the yolks of foui i or five eggs beat smooth, and a little grated nutmeg, and ri ciiopped parsley. Stir the whole weU together, and let It simmer four or five minutes, then squeeze in thejuice N 2 of