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.

    150/500 (page 142)
    | 149 “MADE. DISHES. cullis to make it rich, reduce it to a good.confiftence, — put the turkey into your difh, and pour the fauce.over it. Garnifh with lemon. o. herded : . Fowls a-la-Braze. | TRUSS your fowl as for boiling, with the legs in the body; then lay over it a layer of fat bacon cut in thin flices, wrap it round in beet-leaves, then ina caul of veal, and put it into a large faucepan with three pints of water, a glafs of Madeira wine, a bunch of fweet-herbs, two or three blades of mace, and half a lemon ; ftew it till it is quite tender, then take it up and fkim off the fat; make your gravy pretty thick with flour and butter, ftrain it tea-cupful of thick cream ; keep fhaking your pan over the fire, and when it has fimmered a fhort time, ferve up your fow] with the bacon, beet-leaves, and caul on, and Fowls forced. | TAKE a large fowl. pick it clean, draw it, cut it down the back, and take the fkin off the whole ; cut the flefh from the bones, and chop it with half a pint of oyfters, one ounce of beef marrow, and a little pepper and falt. Mix it up withcream; then lay the meat on the bones, draw the fkin over it, and few up the back. Cut large thin flices of bacon, lay them on the breaft of | our fowl, and tie them on with packthread in diamonds, It will take an hour roafting by a moderate fire. Make a good brown gravy fauce, pour it into your difh, take the bacon off, lay in your fowl, and ferve it up.» Garnifh with pickles, mufhrooms, or oyfters.—It is proper fora 7 _. fowls marinaded. RAISE the fkin from the breaft-bone of a large fowl! with your finger; then take a veal {weetbread and cut it f{mall, a few oyfters,a few mufhrooms, an anchovy, fome pepper, a little nutmeg, fome lemon-peel, and a little thyme; chop all together fmall, and mix it with the yolk take