Modern domestic cookery, and useful receipt book : containing approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. The art of trussing and carving: preparing soups, gravies, sauces, and made dishes, potting, pickling, &c. The branches of pastry and confectionary; a complete family physician; instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. / by Elizabeth Hammond.

  • Hammond, Elizabeth.
Date:
1826
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery, and useful receipt book : containing approved directions for purchasing, preserving and cooking meat, fish, poultry, game, &c. The art of trussing and carving: preparing soups, gravies, sauces, and made dishes, potting, pickling, &c. The branches of pastry and confectionary; a complete family physician; instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. / by Elizabeth Hammond. 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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    Page Tench, to pot 54 Trout, to fry 53 to boil ib. to stew 54 to pot ib. Turbot, to boil 49 to fry ib. Turtle, to dress 62 Whitings, to bx’oil .... 61 Soups and Broths. Observations 62 Beef Tea 64 Colouring for soups or gravies 66 Chicken broth ib. Carrot soup 68 Clear brown stock for gravy or soup ib. Eel soup 67 Giblet soup 66 Gravy soup 64 Green-pease soup .... 65 Hare soup 70 Mock-Turtle soup .... ib. Macaroni soup 67 Mutton broth 65 Onion soup 69 Oyster soup 67 Partridge soup 69 Pease soup 65 Pepper pot 69 Scotch barley broth.. 166 Soup, good 64 , plain white .... 66 maigre 60 a-la-sap 70 Veal broth 64 Vegetable soup 68 Gravies and Sauces. Observations 71 Anchovy sauce 78 Anchovies, essence of 80 Applesauce 77 Breed sauce 75 Brown gravy 71 without meat 72 Butter, to melt.. 78 thick 72 Capers, false SO Curry-powder 82 Currant-sauce 77 Egg balls 82 Fish sauce, excellent.. 73 rich do. .. ib. Force-meat balls for ra- gouts, &c 81 for tur- keys, fow'ls, pies, &c. ib. for stewed fish, or fish soups.. 82 Gravy, for a fowl.. 72,—7 6 clear 73 rich brown .... ib. white 72 Lobster sauce 78 Mushrooms, to dry .... 81 Mushroom sauce 75 Mushroom powder.... 81 Mushroom catchup.... 83 Mustard 80 , patent ib. Onion sauce 75 Oyster sauce 78 Pies, force-meat for.. 81 Quin’s fish sauce 76 game or meat sauce, 74 Egg-sauce 77 Sauce for wild fowl.... 74 carp or turkey.... ib. cold fowl or game ib. green geese 75 rump steaks ib. fish pies 76 Shrimp sauce 78 Spices, to keep 80 Stock gravy 71 I Sfewed fish, force-meat I Tomata sauce 77