The housekeeper's instructor; or, universal family cook : Being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings ... / by W.A. Henderson.

  • Henderson, W. A. (William Augustus)
Date:
1804
Catalogue details

Licence: Public Domain Mark

Credit: The housekeeper's instructor; or, universal family cook : Being a full and clear display of the art of cookery in all its branches ... To which is added, the complete art of carving, illustrated with engravings ... / by W.A. Henderson. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Lc^ of Lamb boiled, and Loin fried. CUT your leg from the loin, and boil it three quar- ters of an hour. Cut the loin in handfome Ifeaks, beat them with a cleaver, and fry them a good brown. Thetj ftew them a little in ftrong gra(^y. Put your leg on the difli, and lay your (leaks round it. Pour on your gravy, lay round lumps of (laved fpinach and crifped parlley on every (leak. Send it to table with goofeberry fauce in a boat, and garnifli with lemon. A Haunch or Neck of Venifon. AS a neceffary preparation fqr either of thefe joints, let it lay in fait for a week; then boil it in a cloth well floured, and allow a quarter of an hour’s boiling for every pound it weighs. For fauce, boil fome cauli- flowers, pulled into little fprigs, in milk and water, with fome fine white cabbage, and turnips cut in dice; add fome beet-root cut into narrow piecej^ about an inch and a half long, and half an inch thick. After your cabbage is boiled, beat it up in a faucepan with a piece of butter and .fait. When your meat is done, and laid in the difh, put the cabbage next the cauliflower, and then the turnips. Place the beet-root here and there, according to your fancy ; and have a little melted butter in a cup, in cafe it (hould bo wanted. This dilli is not only excellent in its quality, but particu- larly pleating in its appearance. It any is left, it will eat well the next day, ha(]ied with gravy and fweet fauce. Pickled Pork. AFTER wafliing and fcraping it perfciSlly clean, put it into the pot with the water cold, and when the rind feels tender, it is enough. The general fauce is greens, among the variety of which you are to make choice to your own diredlion. Pifs Pettitoes O' BOIL the feet till they are quite tender, but take up the heart, liver and lights, when they have boiled ten minutes, and (lired them fmall. Then take out the feet