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 which young practitioners may acquit themselves at table with elegance and ease ... / by W.A. Henderson.

  • Henderson, W. A. (William Augustus)
Date:
1806
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 which 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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    To make a Ragout MeB. PUT fome muflirooms cut into four, into a flewpan, will] fotne fine livers, two or three artichoke bottoms parboiled, and cut in bits, a bunch of parlley, onions, half a clove of garlick, and a little but- ter, turn it a few times over tlie fire, fiiake in a little flour, and moiften the Vvhole with half a glafs of white wine, a little cullis, and fome broth; let it boil half an hour, take off the fat, and feafon it with fait and pepper; if you have any eggs without the fliell, boil them an in Rant in water, take off the Ikin, and put them into the ragout to boil up. Lamb a la Dauphin. . TAKE a leg or ffioulcler of houfe iamb, bone it, and let it be nicely forced, then few the forced meat in, that the lamb may keep its 'lhape; put it in a ftewpan, with herbs and roots, with fome good broth, and let it gently braize for two hours and a half; when done, glaze it, and ferve with a fauce piquante. ’ Chantilla Bajhet. TAKE a pint of fugar, boil it up to a crack, then have fome rata- fees ready to join together with the fugar, into what fliape you choofe, when done, fill it up with whipt cream and bifeuits foaked in wine. • Sahnii of Eels. TAKE off the fpine and gut, wadi them, fricafee them like chickens, and ferve them up ^with brown fauce, of fmall onions, muQirooms, and a glafs of'white or red wine. Fillet of Mutton a la Chevreuil. LET your mutton be boned and laid the over-night in ftveet oil, vinegar, and red wine, with plenty of fw'eet herbs rubbed over it; take it out the next day, put it into braize wi]h fome good broth ; let it go on till tender, then take it out, tkim off the fat; reduce your fauce, and (erve it up with your mutton. Fillets of Soles en Bejhamel. LET the fillets of your foies be nicely batted in butter, and have good broth ready to throw them into; make yourbefliamel of fome good cream and flour ftirred over the fire till it begins to thicken; ieafon with pepper, fait, a little mace, and fome parfley; let them boil well up together, and ferve it up hot. Piece Monte. CONSISTS of feveral pieces of paftry joined together, accor- ding to the perfons«tafte, may l»e made into temples, trees, &c. and is joined with fugar. Vol a Vent of /Ipples. MAKE a compote of apples, and put it into your vol a vent, . which mu(i be cut out of a piece of light puff pafle, and baked; you may cut the pafle either rounder t'quare, according to yourdithes; when the pafle is baked, you mufl put in the apples. Gateau Mille Feuille CONSISTS of feveral pieces of pufl-pafle, lodged one upon an- «ther, with fwcetraeals between. INDEX.