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.

    67/502 (page 57)
    GAME Hai'es. VV HEN your hare is cased and properly trussed for dressings make a stuffing' thus; Take a larg*e slice of breadj and crumble it very fine, put to it a quarter of o, pound of beef marrow, or suet, the like quantity of but- ter, the liver boiled and shred fine, a sprig* or two of winter savory, a bit of lemon-peel, an anchovy, a little chyan pepper, and half a nutmeg grated Mix these well together with a glass of red wine and two eggs, put it into the belly of the hare and sew it up. When you have spitted it, and laid it before the fire, put into your dripping-pan a quart of milk, and keep basting your hare with it till there is little lett. When it is nearly done, dredge it with flour, and baste it with butter till it is pro- perly frothed. If it is a small hare if will tak-e about an hour and a half; and if a large one two hours. When done, put it into your dish, and serve it up with plenty of good rich gravy, and some currant-jelly warmed in a cup; or red wine and sugar done to a syrup thus: take a pint of red wine, put it into a quarter of a pound of sugar, set it over a slow fire, and let it sim- mer for a qiiarter of an hour; then take it off, and pour it iiito your sauce-boat or bason. Venison. TAKE a haunch of venison, and when you have spitted it, rub some butter all over it. Take four sheets of clean paper, well biittered, two of which put on the haunch. 'IMien make a paste with some flour, a little butter and water; roll it out half as big as your haunch, and put it over the fat ])art; cover this with the other two sheets of paper, and tie them fast with packthread. Lay it to a brisk fire, and baste it well all^the time it is roasting. When it is near done, take off both paper and paste, dredge it well with flour, and baste it with butter. As soon as it becomes of a light brown, take it np, and serve it to table with brown gravy, currant-jelly, or the syrup mentioned in the preceding article for a hare.— A haunch will take about three hours roastino'. o