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.

    29/500 (page 21)
    SOUPS. et bearded, and beat them in a mortar with the yolks of fix eggs boiled hard. Seafon it with pepper, falt, and grated nutmeg; and when the liquor boils put all intoit. Let the whole boil till it becomes of the thicknefs of cream, then take it off, pour it into your tureen, and wok it to table. MM utton Broth. TAKE a neck of mutton about fix pounds, cut it in two, boil the {crag part in a gallon of water, fkim it well, and then put in a fmall bundle of fweet-herbs, an onion, and-a good cruft of bread. - When the fcrag has boiled about an hour, put in the other part of the unions and about a quarter of an hour before the meat is done put. in a turnip or two, fome dried marigolds, a few chives — with pariley chopped {mall, and feafon it with falt. You may at fit put ina quarter of a pound of barley or rice, which both thickens and contributes a grateful Aavour. Some like it thickened with oatmeal, ae fome with bread ; and, inftead of {weet-herbs and onion, feafon it with mace; but this is mere fancy, and determined by the different palates of different people. If you boil turnips as fauce to the meat, let it be done by themfelves, otherwife the flavour, by ay too powerful, will injure’ the broth, | Beef Broth. TAKE a leg of beef with the bone well cracked, wath it thoroughly clean, and put it into your pot with a gallon of water. Scum it well, and put in two or _ three blades of mace, a {mall bunch of parfley, and a Jarge cruft of bread. Let it boil till the beef and finews are quite tender. Cut tome toafted bread and put into your tureen, then Jay in the meat, and pour the ae all over. Beef Besik : TAKE a pound and a half of Jean beef, cut it inta {mall pieces, and put it into a gallon of water, with the under cruft of a penny loaf,’and a little falt. Let it boil til] it is reduced to two quarts, then’ ftrain it off, and it will