The housekeeper's instructor; or, universal family cook / [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 / [W.A. Henderson]. Source: Wellcome Collection.

    100/500 (page 92)
    - 32 HASHING in a few minutes before the meat isdone. Inthe mean time put the brains into hot water, and beat them fine in a bafon; then add two eggs, a fpoonful of flour,a bit of lemon-peel fhrec fine, and a little parfley, thyme, and fage chopped {mal]. Beat them all well together, and {trew in a little pepper and falt ; then drop them in little cakes into a pan with boiling lard; fry them of a light — brown, and lay them ona fieve to drain. Take your — - hath out of your pan with a fifh flice, and lay it in your difh: Strain your gravy over it, and Jay upon it a few muthrooms, forcemeat balls, the yolks of two eggs boiled hard, and the brain cakes. Garnifh with fliced Jemon.and pickles.—If the company is fo large that there fhould be a neceffity for drefling the whole head, in order to make a pleating variety, do the other half thus: When it is parboiled, hack it crofs and crofs with a knife, and grate fome nutmeg all over it. Take the yolks of two eggs, alittle falt and, pepper, a few fweet-herbs, fome crumbs of bread, and a little lemon-peel chopped very fine. . Strew this over the head, and then put it into a deep difh before a good fire. Bafte it with butter, and keep the difh turning till all parts are equally brown, Then take it up, and lay it on your hafh. Blanch the half of the tongue, and lay it on a foup-plate; boil the brains with a little fage and parfley, chop them fine, and ‘mix them with fome melted butter, and a fpconful of cream; make it quite hot, then pour it over the tongue, and ferve it up with the head.—The mode of doing this half is ufually termed gridling. | | Veal minced. _ FIRST cut your veal into thin flices, and then into {mall bits. Put it into a faucepan with half a pint of gravy, alittle pepper and falt, a flice of lemon, a good plece of butter rolled in flour, a tea-fpoonful of lemon- pickle, and a large fpoonful of cream.—Keep thaking it over the fire till it boils, have fippets of bread ready - in the difh, and then pour the whole oyerthem. Garnith with ficed lemonaiig sh io) ack iy be ig nat ek Mutton