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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    Rump of BeeJ a-la-Braise. CUT out the bone quite clearq then beat the flesh well with a rolling-pirq and lard it with a piece of bacon cut out the back. Season your bacon with pepper salt, and cloves, and lard across the meat, that it may cut handsomer. Season the meat with pepper, salt, and cloves; put it into an earthen pot with all the broken bones, half a pound of butter, some bay leaves, whole pepper, one or two shalots, and some sweet herbs. Let the top of the pan be covered quite close, then put it into the oven, and it will be done in about six hours. When enough, skim off the fat clean, put the meat into a dish, and serve it up with a good ragout of mushrooms, trutHes, forcemeat-balls, and yolks of eggs. Let the gravy which comes from the beef be added, nicely seasoned, to those ingredients. Calf’s Head. WHEN yon have properly cleansed the head, put it into a large earthen dish, or pan, and rub the inside with butter. Put some long iron skew ers across the top of the dish, and lay the head on them. Grate some nut- meg all over the head, with a few sw eet herbs shred small, some crumbs of bread, and a little lemon-peel cut fine. Then flour it all over, stick pieces of butter in the eyes, and on different parts of the head, and send it to the oven. Yon may throw a little pepper and salt over it, and put into the dish a bunch of sweet herbs, an onion, a blade of mace, some whole pepper, two cloves, and a pint of water, and boil the brains with some sage. When the head is enough, lay it on a dish, and put it before the fire to keep warm ; then stir all together in the dish, and put it into a sance])an, and wdien it is quite hot strain it off^ and pour it into the saucepan again. Put in a piece of butter rolled in flour, the sage and brains chopped fine, a spoonful of catchup, and two of red wine. Boil them well together, pour the whole over the head in a dish, and send it to table. ’ H 2 Pigs.