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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    t your pies with a short crust, and when baked add a ' good cullis mixed with a glass of white wine. It will i take two hours to bake in a moderate oven. A Veal Pie, made of the brisket part of the breast, ' may be done in the same manner, letting the veal first I be stewed. Veal Pie. CUT a breast of veal into pieces, season them with h pepper and salt, and lay them in your dish. Boil six or j eight eggs hard, take the yolks only, and put them into i different 'olaces in the pie, then pour in as much water ! as will nearly fill the dish, put on the lid and bake it ' well. A lamb pie must be done in the same manner. A rich Veal Pie. CUT a loin of veal into steaks, and season them with / salt, pepper, nutmeg, and beaten mace. Lay the meat I in your dish, with sweetbreads seasoned, and the yolks ] of six hard eggs, a pint of oysters, and half a pint of ) good gravy. Lay a good puff-paste round your dish, 1 half an inch thick, and cover it with a lid off the same [ substance. Bake it an hour and a quarter in a quick ; oven. When it comes home, take off the lid, cut it I into eight or ten pieces, and stick them round the inside ' of the rim of the dish. Cover the meat with slices of I lemon, and send the pie hot to table. Lamh or Veal Pies in high Taste. CUT your lamb or veal into small pieces, and season i with pepper, salt, cloves, mace, and nutmegs beat fine. ] Make a good puff-paste crust, lay it in your dish, then !, put in your meat, and strew on it some stoned raisins and ' currants clean washed^ and some sugar. 1'hen lay on I some forcemeat balls made sweet, and, if in the summer, I some artichoke bottoms boiled; but, if winter, scalded' grapes. Add to these some Spanish potatoes boiled, and ^ cut into pieces, some candied citron, candied orange, I lemon-peel, and three or four biades of m'^ce. Put butter on the top, close up your pie, and bake it. Have ready ! against it is done the following composition: mix the yolks of three eggs with a pint of wine, and stir them well toge- ther