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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    CHAP. VIT. S T E W I N G SECT. I. B U T C H E R’s MEAT. Fillet of Veal. ^^AKE the fillet of a cow-calf, stuff it well under the udder, and at the bone-end quite through to the shank. Put it into the oven, with a pint of water under it, till it is of a fine brown; then put it into a stew-pan, I with three pints of gravy. Stew it till it is tender, and then I put a few morels, truffles, a tea-spoonful of lemon-pickle, a large one of browning, one of catchup, and a little chyan pepper. Thicken it with a lump of butter rolled in flour. Take out your veal, and put it into your dish, then strain the gravy, pour it over, and lay round force- meat balls. Garnish with sliced lemon and pickles. Breast of Veal. PUT a breast of veal into the stew-pan, with a little broth, a glass of white wine, a bunch of sweet herbs, a few mushrooms, two or three onions, with some pepper and salt. Stew it over a gentle fire till it is tender; and when done strain and scum the sauce. Garnish with force-meat balls. Knuckle of Veal. LAY at the bottom of your saucepan four wooden skewers cross-ways, then put in the veal, with two or three blades of mace, a little whole ])epper, a piece of thyme, a small onion, a crust of bread, and two quarts of water. Cover it down close, make it boil, and then only let it simmer for two hours. When enough, take it up, put it into your dish, and strain the liquor over it. Garnish with lemon. Neck of Veal I LARD it with large pieces of bacon rolled in pepper, aiid salt, shalots, and spices. Put it into your stew-pan with