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.

    110/502 (page 100)
    1 lot) FRICASSEEING ^ of a lemon, give the whole a good shake, pour it into vour dish, and serve it up hot. Garnish with lemon. Tench are exceeding fine dressed in the same manner. Flounders. TAKE a sharp knife, and carefully raise the flesh on both sides from head to tail; then take the bone clear out, and cut the flesh into pieces in the same manner as directed for soals, only let the pieces of each consist of six instead of eight. Dry your fish well, then sprinkle them with salt, dredge them with flour, and fry them in a pan of hot beef dripping, so that the fish may be crisp. When so done, take them out of the pan, drain the fat from them, and set them before the fire to keep warm. Then clean the pan, and put into it some minced oysters, with their liquor clean strained, some white wine, a little grated nutmeg, and three anchovies. Stew these toge- ther a few minutes, and then put in your fish, with about a quarter of a pound of fresh butter. Shake them well together, and, when quite hot, dish up your fish with the sauce, and serve them to table. Garnish with yolks of eggs, boiled hard and minced, and sliced lemon. You may fricassee salmon, or any other firm fish, in the same manner. Skait or Thornhack. THESE must be prepared for dressing in the same | manner as directed for soals and flounders; after which ' put them into your stew-pan. To one pound of the fish | put a quarter of a pint of water, a little beaten mace, and - grated nutmeg; a small bunch of sweet herbs, and a j little salt. Cover it close, and let it boil about a quarter j of an hour. Then take out the sweet herbs, put in a ; quarter of a pint of good cream, apiece of butter, the ; size of a walnut, rolled in flour, and a glass of white wine. ^ Keep shaking the pan all the time one way till your fri- cassee is thick and smooth ; then dish it up, and garnish , with lemon. Oysters. PUT a little butter into your steAV-])an. with a slice of ham, a faggot of parsley and sweet-hcib?, and an I