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.

    128/500 (page 120)
    | 196 SAUCES. af Forcemeéat Balls. | _ TAKE half a pound of veal and half a pound of fuet cut fine, and beat them in a marble mortar or wooden bowl], fhred a few fweet-herbs fine, a little mace dried, ~a {mall nutmeg grated, a little lemon-peel cut very fine, fome pepper and falt, and the yolks of twoeggs. Mix all thefe well together, then roll fome of it in fmall round balls, and fome in long pieces. Roll them in flour, and — fry them of a nice brown, If they are for the ufe of white — fauce, inftead of frying, puta little water into a fauce- ~ pan, and when it boils, put them in, anda few minutes will do them. cae Lemon Pickle. TAKE about a fcore of lemons, grate off the out- rinds very thin, and cut them into quarters, but leave the bottoms whole. Rub on them equally half a pound of bay-falt, and fpread them on a large pewter difh. Either put them in a cool oven, or let them dry gradually by the fire, till the juice is all dried into the peels: then put them into a well glazed pitcher, with an ounce of mace, and half an ounce of cloves beat fine, an ounce of nut- meg cut into thin flices, four ounces of garlick peeled, half a pint of muftard-feed bruifed a little, and tied in a muflin bag. Pour upon them two quarts of boiling white wine vinegar, ciofe the pitcher well up, and let it {tand five or fix days by the fire. Shake it well up every day, then tie it clofe, and Jet it {tand three months to take off the bitter. When you bottle it, put the pickle and jemon into a hair-fieve, prefs them well to get out the liqud?, and let it ftand till another day ; then pour off the - fine, and bottle it. Let the other ftand three or four _ days, and it will refine itfelf. Pour it off and bottle it ; let it ftand again, and bottle it till the whole is refined. ‘It may be put into any white fauce and will not hurt the colour. It is very good for fifh fauce and made dithes, . One tea-fpoonful is enough for white, and two for brown ° fauce fora fow]. It isa moft ufeful pickle, and gives a | pleafant flavour. ‘Always put it in before you thicken the fauce, or put any cream ir, left the fharpnefs fhould , make it curdle, | ) | CHAP, c¥