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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    of your ducks, lay them in your dish, pour the sauce hot upon them, and serve them up. Ducks a-la-mode. 1 AKE a couple of fine ducks, cut them into quar- ters, and fry them in butter till they are of a light brown. Then pour out all the fat, dust a little flour over them^ and put in half a pint of good gravy, a quarter of a pint of red wine, an anchovy, two shalots, and a bundle of sweet herbs: cover them close, and let them stew a quarter of an hour. Take out the herbs, skim off the fat, and thicken your sauce with a bit of butter rolled in : flour. Put your ducks into the dish, strain your sauce i over them, and send them to table. Garnish with lemon or barberries. Ducks a-la-Fran^oise. PUT two dozen of roasted chesnuts peeled into a pint of rich gravy, with a few leaves of thyme, two small onions, a little whole pepper, and a bit of ginger, j Take a fine tame duck, lard it, and half roast it, then i put it into the gravy, let it stew ten minutes, and add a \ quarter of a pint of red wine. When the duck is enough 3 take it out, boil up the gravy to a proper thickness, skim ( it very clean from the fat, lay the duck in the dish, and ] pour the sauce over. Garnish with lemon. | A Goose a-la-mode. v PICK a large fine goose clean, skin and bone * it 1 nicely, and take off the fat. Then take a dried tongue, and boil and peel it. Take a fowl, and treat it in the same manner as the goose; season it with pepper, salt and beaten mace, and roll it round the tongue. Season the goose in the same manner, and put both tongue and fovd into the goose. Put it into a little pot that Avill just hold * It may not be amiss to inform the cook, that the best mctiiod of uoning a goose, or fowls of any sort, is to begin at the breast, and to take out the bones without cutting the back; for without tliis method, when it is sev/ed up, and you come to scew it, it generally bursts in the L'nck, whereby the shape of it is spoiled.