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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    the gravy, season and thicken it with cullis. Put it into the dish with the cucumbers ; the dish must be glazed. Cauliflowers. TAKE a large cauliflower, wash it thoroughly clean, and separate it into pieces, in the same manner you would do for pickling. Stew them in a nice brown cullis till they are tender. Season with pepper and salt, and put them into the dish with the sauce over them. Garnish with a few sprigs of the cauliflower nicely boiled. French Beam. TAKE a quarter of a peck of beans, string them clean, but do not split them. Cut them across in three parts, and lay them in salt and water. After remaining thus about a quarter of an hour, dry them well in a cloth, then put them iruto a pan, and when you have fried them of a nice brown colour, take them out, pour all the tat from the pan, and put info it a quarter of a pint of hot water. Stir it into the pan by degrees, and let it boil. Then take a quarter of a pound of fresh butter rolled in a little flour, two spoonsful of catchup, one of mushroom pickle, four of white wine, an onion stuck with six cloves, two or three blades of beaten mace, a little grated nutmeg, and a little pepper and salt. Stir it altogether for a few minutes, and then put in the beans. Shake the pan till the whole is well mixed together, then take out the onion, and pour all into your dish. Garnish with what most pleases your fancy ; but pickles may be preferred. This makes a very pretty side dish. Endive. TAKE three heads of fine white endive, wash them thoroughly clean, and then put them into salt and water for three hours. Cut off the green heads of a hundred of asparagus, chop the rest small as far as it runs tender, and throw it likewise into salt and water. Then take a bunch of celery, wash and scrape it clean, and cut it into pieces about three inches long. Put it into a sauce- ])an with a pint of water, three or four blades of mace, and