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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    Shake a Jittle flour into tlie ]tan, and stir it round; put in the gravy, with the juic;*. of a lemon, stir tlie whole well together, and pour it over the cutlets. Garnish your dish with sliced lemon. Neck or Imn of Lamb. CUT your lamb into chops, rub both sides with the yolk of an egg, and sprinkle over them some crumbs of bread, mixed with a little parsley, thyme, marjoram, winter savory, and a little lemon-peel, all chopped very fine. Fry them in butter till they are of a nice light brown, then put them into your dish, and garnish with crisped parsley. Or you may dress them thus: PUT your steaks into the pan with half a pint of ale, and a little seasoning, and cover them close. When enough take them out of the pan; lay them in a jjlate before the fire, to keep hot, and pour all out of the pan into a bason; then put in half a pint of white \vine, a few capers, the yolks of two eggs beat fine, with a little nutmeg and salt; add to this the liquor they were fried in, and keep stirring it one way all the time till it is thick ; then put in the chops, keep shaking the pan for a minute or two, lay the chops in the dish, and pour the sauce over them. Garnish with crisped parsley and lemon. Sweetbreads. CUT them into long slices, beat up the yolk of an egg, and rub it over them with a feather. Make a seasoning of pepper, salt, and grated bread, strew this ovei them, and fry them in butter. Serve them up with melted butter and catchup, and garnish with crisped parsley, and very small thin slices of toasted bacon. Calf's Brains CUT the brains into four pieces, and soak them m broth and white wine, with two slices of lemon put into it, a little pepper and salt, thyme, laurel, cloves, parsley, and shalots. AYnen they have remained in this about half an hour take them out and soak them in batter made of white wine, a little oil, and a little salt, and