The prudent housewife: or, complete English cook, for town and country : Being the newest collection of the most genteel, and least expensive receipts in every branch of cookery ... / Written by Mrs. Fisher, of Richmond.

Fisher, Lydia

Date:: [1788?]

Credit: The prudent housewife: or, complete English cook, for town and country : Being the newest collection of the most genteel, and least expensive receipts in every branch of cookery ... / Written by Mrs. Fisher, of Richmond. 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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$% A ch op Gravy. \ t Take a glafs of fmall beer, a g'afs of water, anoni^ncnt fmall, Tome pepper and fait, and a little lemon pee grated, a clave or two, a Ipoonful of jpufhroom liquor, r pickled walnut liquor; put this in a bafon, then take a pi-*>'_ of butter, and put it in a laucepan then pin it on thefireand let it melt, dredge in tome flour, and ftir it vve’l till the froth finks, and it svijl be-brown ; put in fomc fliced onion, then put your mixture to the brown butter, and give it a boil tip. A Gravy for a Pafy. / Break the bones of the meat to mad), ihen put them into a pan with a pint of claret, a quart of water, a little wh»!e pepper mace and fait; brew into it eight ounces of pure fw» et butter, then ftrain it, and pour it into the pafty when both are hot. This gravy is enough for fourteen pounds of flour. A Lear for favour] Pi t. Take claret gravy, oyfler liquor, two or three anchovies, I a ff ggot of fweet herbs and an onion ; boil it up and thicken it with brown butter, then pour it into the favoury pies when ca.led fo . - A Lear for fi/h Pie/. Take claret, white wine and vinegar, oyfler liquor, an- chovie-, and drawn butler; when the pies are baked pour it iii at the funnel. . ¥ l J; t DIREC-$