The experienced English housekeeper : for the use and ease of ladies, housekeepers, cooks, &c. Written purely from practice ... Consisting of several hundred original receipts, most of which never appeared in print ... [etc.].
- Elizabeth Raffald
- Date:
- 1782
Licence: Public Domain Mark
Credit: The experienced English housekeeper : for the use and ease of ladies, housekeepers, cooks, &c. Written purely from practice ... Consisting of several hundred original receipts, most of which never appeared in print ... [etc.]. 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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![white wax in the remainder of the butter, and cover them. N. B. Lay a good deal of the red hard part in the pot to bake, to colour the butter, but do not put it in the potting pots. T!o pot Shrimps. PICK thehneft Ihrimps you can get, feafon them with a little beaten mace, pepper and fait to your tafte, and with a little cold butter pound them all together in a mortar till it comes to a pafte, put it down in fmall pots, and pour over them clarified butter. To caveach Soles. FRY your foies in either oil or butter, boil fome vinegar with a little water, two or three blades of mace,' a very few cloves, fome black pepper and a little fait, let it ftand till cold, and v^hen cold beat up fome oil with it, lay your fill] in a deep pot, and flice a good deal of flialots or onions between each nih, throw your liquor over it, and pour fome oil on the top : it will keep three or four months, made rich and fryed in oib; it muft be flopped well and kept in a dry place. Take out out a little at.a time when you ufe it. To caveach Fish. CUT your fifh into pieces the thicknefs of your hand, feafon it with pepper and fait, let it lie an hour, dry it well-with a cloth, flour it, and then fry it a fine brown in oil: boil a fuffi- cient 4](https://iiif.wellcomecollection.org/image/b21532059_0070.jp2/full/800%2C/0/default.jpg)
