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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    ter of a pound of fat bacon, which will answer the pur- pose better than suet. Chop a little parsley and thyme, two shalots, or an onion, some lemon-peel, and a little nutmeg grated; season tliem with pepper and salt, and mix them up with eggs. Put this forcemeat into the craws of the ])igeons, lard them down the breast, and fry them brown, 'riieri put them into a stew-pan, with some good brown gravy, and when they have stewed i three quarters of an hour, thicken it with a piece ot ' butter rolled in flour. When you serve them up, strain \ your gravy over them, and lay forcemeat balls round j them. I French Pupton of Pigeons. PUT savory forcemeat, rolled out like paste, into a butter-dish. Then put a layer of very thin slices of bacon, squab pigeons, sliced sweetbread, asparagus tops, mush- rooms, cocks-combs, a palate boiled tender, and cut into pieces, and the yolks of four eggs boiled hard. Make ■ another forcemeat and lay it over the whole like a pie- crust. Then bake it, and when it is enough, tui'ii it into a dish, and pour in some good rich gravy. Pisreons a-la-Braize. PICK, draw, and truss some large pigeons, then take a stew-pan, and lay at the bottom some slices of bacon, veal, and onions; season the pigeons with pepper, salt, some spice beat fine, and sweet-herbs. Put them into the stew-pan, and lay upon them some more slices of 5 veal and bacon; let them stew very gently over a stove, { and cover them down very close. When they are stewed, make a ragoo with veal sweetbreads, truffles, morels, ■ champignons; the sweetbreads must be blanched and J put into a stew-pan with a ladle full of gravy, a little cullis, the truffles, morels.. &c. Let them all stew toge- . ther with the pigeons. When they are enough, put them into a dish, and pour the ragoo over them. Pigeons au Poise. CUT off the feet of your pigeons, and stuff them with forcemeat in the shape of a pear; roll them in tlie yolk . ' of '