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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    begin to rise, take them from tlie fire, and having beat 11]) an egg, rub it over tliem with a featrier. Sprinkle a tew crumbs of bread over them, dredge them well with Hour, and rub your gridiron, when hot, with suet oi butter. Lay on your fish, and when you have turned them, rub over a little butter, and keep turning them till they are done, which will be known by their appear- ing of a nice brown colour; when done, serve them up either with shrimp sauce, or plain melted butter, and gai-nish with melted butter or red cabbage. Eels. having skinned, cleansed, and dried your eels, rub them with the yolk of an egg; strew over them some crumbs of bread, chopped parsley and sage, and season them with pepper and salt. Baste them w^ell with butter, and then put them on the gridiron over a clear fire. When done, serve them up with melted butter and parsley. Eels pitch-cocked. TAKE a large eel, and scour it Avell with salt, to clean off the slime; then slit it down the back, take out the bone, and cut it into three or four pieces. Take the yolk of an egg, and put it over the inside, sprinkle on crumbs of bread, with some sweet herbs and parsley chopped very fine, a little nutmeg grated, and some pepper and salt mixed together. Then put it on a grid- iron over a clear fire, broil it of a fine light brown, and when enough, serve it up with anchovy sauce, and pars- ley and butter. Garnish with raw parsley, and horse- radish. Another method of pitch-cocking eels is, when you have gutted, cleansed, and properly dried tliem, sprinkle them with pepper, salt, and a little dried sage, turn them backward and forward, and skewer them. Hub your gridiron with beef suet, broil them a good bj’own, and when done, put them into your dish, and serve them up with plain melted butter tor sauce. Garnish your dish with fried parsley. Herrings.