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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    { l‘il ) CHAR XIL MJDE DISHES. SECT. I. 15 U 1' C H E R’S M E A T. Bombarded Veal. ^PAKE a fillet of veal, and having clean cut out the bone, make a forcemeat thus: take the criunb of a penny loaf, half a ])oimd of fat bacon scraped, an anchovy, two or three sprigs of sweet maijoram, a little lemon-peel, thyme, and parsley. Chop these well toge- ther, and season tliem to your taste with salt, chyan pepper, and a little grated nutmeg. IMix up all together with an egg and a little cream; and with this forcemeat fill lip the place from whence the bone was taken. Then make cuts all round the fillet at about an inch distance from each other. Fill one nich with forcemeat, a second with spinach that has been well boiled and squeezed, and a third with crumbs of bread, chopped oysters, grid beef marrow, and thus fill up the holes roun i the fillet; wrap the caul close round it, and put it into a deep j)ot, with a pint of water. Make a coarse paste to lay over it i in order to prevent the oven giving it a disagreeable taste When it is taken out of the oven, skim off the fat, and I put the gravy into a stew-pan, with a spoonful of j mushroom catchup, another of lemon-pickle, five boiled i artichoke bottoms cut into quarters, two spoonsful ; of browning, and half an ounce of morels and truffles. Thicken it with butter rolled in flour, give it a gentle boil, put your veal into the dish, and pour your sauce over it. Ericandeau of Veal. TAKE the thick jiart of the leg of veal, shape it nicely oval, Jard it well, and put it into boiling water. Let it boil up once, then take it out, and put into your stew-pan some slices of veal, roots, sweet-herbs, with Q salt.