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.

    202/502 (page 192)
    19: FRUIT PIES, a feather or brush, and rub them over \vitn melted . butter, and then sift some double refined sugar over them which will form a pretty icing, and make them have a pleasing effect on the eye. Tart de mot. PUT round your dish a puff-paste, and then a layer of biscuit; then a layer of butter and marrow, another of all sorts of sweetmeats, or as many as you have, and thus proceed till your dish is full. Then boil a quart of cream, thicken it with eggs, and put in a spoonful of orange-flower water. Sweeten it with sugar to your taste, and pour it over the whole. Half an hour will bake it. Artichoke Pie. BOIL twelve artichokes, break off the leaves and chokes, and take the bottoms clear from the stalks.— Make a good puff-paste crust and lay a quarter of a pound of fresh butter all over the bottom of your pie. Then lay a row of artichokes, strew a little pepper, salt, and beaten mace over them, then another row, strew the rest of your spice over them, and put in a quarter of a pound more butter cut in little bits. Take half an ounce of truffles and morels, and boil them in a quarter of a pint of water. Pour the water into the pie, cut the truffles and morels very small, and throw them all over the pie. Pour in a gill of white wine, cover your pie, and bake it. When the crust is done, the pie will be enough. Vermicelli Pie. SEASON four pigeons with a little pepper and salt stuff them with a piece of butter, a few' crumbs of bread, nd a little parsley cut small; butter a deep earthen dish well, and then cover the bottom of it w ith twm ounce of vermicelli. Make a puff-paste, roll it pretty thick, and lay it on the dish, then lay in the pigeons, the breasts downwards, put a thick lid on the pie, bake it m a moderate oven. When it is enough, take a dish proper for it to be sent to Lable in, and turn tlie pie on t. The vermicelli w'ill be then on the to]>, and have 3 pleasing elfect.