The experienced English housekeeper : for the use and ease of ladies, house-keepers, cooks, &c. ... Written purely from practice / by Elizabeth Raffald.

  • Elizabeth Raffald
Date:
[1810?]
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper : for the use and ease of ladies, house-keepers, cooks, &c. ... Written purely from practice / by Elizabeth Raffald. 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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    RAFFALD’S COOKERY. CHAPTER I. Observations on Soups. When you make any kind of soups, particularly port- able, vermicelli, or brown-gravy soup, or any other that has roots or herbs in, always observe to lay your meat in the bottom of your pan, with a good lump of butter ; cut the herbs and roots small, lay them over your meat, cover it close, set it over a very slow fire, it will draw all the virtue out of the roots or herbs, and turn it to a good gravy, and give the soup a very different flavour, from putting water in at the first; when your gravy is almost dried up, fill your pan with water, when it begins to boil take off the fat, and follow the directions of your receipt for what sort of soup you are making: when you make old peas soup, take soft water; for green peas, hard is the best, it keeps the peas a better colour: when you make any white soup do not put in cream till you take it off the fire : always dish up your soups the last thing ; if it be a gravy soup it will skim over if you let it stand; if it be a peas soup it often settles, and the top looks thin. Portable Soup for Travellers. Take three large legs of veal, and one of beef, the lean part of half a ham, cut them in pieces, put a quarter of a pound of butter at the bottom of a large caldron, then lay in the meat and bones, with four ounces of anchovies, two ounces of mace, cut off the green leaves of five or six heads of celery, wash the heads quite clean, cut them small, put them in with three large carrots cut thin, cover the caldron close, and set it over a moderate fire;
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