The housekeeper's instructor; or, universal family cook / [W.A. Henderson].
- Henderson, W. A. (William Augustus)
- Date:
- 1811
Licence: Public Domain Mark
Credit: The housekeeper's instructor; or, universal family cook / [W.A. Henderson]. Source: Wellcome Collection.
28/500 (page 20)
![Cray Fifh Soup. — BOIL an hundred freth cray fifh, as alfo a fine lobfter, and pick the meat clean out of each. Pound the thells of both in a mortar till they are very fine, and boil them pint of green fplit peas nicely picked and wathed, a large | turnip, a carrot, an onion, mace, cloves, an anchovy, fire till all the goodnefs is out of the mutton and fhells; your cray-fifh and lobfter, but let them be cut into very {mall pieces, with the red coral of the lobfter, if it has any. Boil it half an hour, and juft before you ferve it up, add a Jittle butter eed thick and fmooth: ftir it about ten minutes. Fry a French roli mice and brown, ~ Eel Soup. TAKE a pound of eels, which will make a pint of good fuup, or any greater weight, in proportion to the quantity of foup you intend to “make. To every pound three blades of mace, a little whole pepper, an onion, and a bunch of fweet-herbs. Cover them clofe, and let them boi] till half the liquor i is wafted: then ftrain it, and toaft fome bread; cut it fmall, lay the bread in your difb, and pour in the foup. This foup is very balfamic, and particularly nutritious to weak conn Rae: Oy/fer Soup, | TAKE a pound of fkate, four or five flounders, and two eels; cut them into pieces, juft cover them with water, and feafon with mace, an onion ftyck with cloves, a head of celery, two. parfley roots fliced, fome pepper | clofe, and after they have fimmered about an hour and a half, ftrain the liquor clear off, and put it into a clean. faucepar In the mean time take a quart of oyfters ©](https://iiif.wellcomecollection.org/image/b33291159_0028.jp2/full/800%2C/0/default.jpg)
