Foods for the fat : a treatise on corpulence, and its scientific dietary cure / by Nathaniel Edward Yorke-Davies.

  • Yorke-Davies, Nathaniel Edward, 1844-
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: Foods for the fat : a treatise on corpulence, and its scientific dietary cure / by Nathaniel Edward Yorke-Davies. Source: Wellcome Collection.

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    GiBLET Soup. 187. Clean and prepare the giblets of a duck ; put them into a saucepan with one ounce of butter, and brown very slightly; add half an onion, four peppercorns, a Httle salt, and a small bunch of herbs. Pour over the whole nearly one quart of hot water ; stew gently until the meat is done to rags. Strain, and when perfectly cool remove every particle of fat. Mix this half-and-half with any other stock. Warm, add a dessertspoonful of chablis or trabener and a very little saccharin to a pint of this. LoBSTEK Soup. 188. Pick the meat from a large freshly-boiled lobster, cut it into squares, and set it in a cool place until wanted. Take away the brown fin and bag in the head, and beat the small claws, the fins, and the chin in a mortar. Put them into a stewpan, and with them a small onion, a carrot, a bunch of sweet herbs, a stick of celery, the toasted crust of a French roll, a small strip of lemon-rind, a teaspoonful of salt, a pinch of cayenne, and a quart of unseasoned stock. Simmer all gently together for three-quarters of an hour, then press the soup through a tammy and return it again to the saucepan. Pound the coral to a smooth paste, and mix a little salt, pepper, and cayenne with it. Stir these into the soup, add the pieces, and when quite hot, without boiling, serve. FISH. Mullet, Gray, Broiled. 189. Scale, clean, and take out the gills and inside. A fish of about two pounds would be best for this mode of cooking. Score the mullet on both sides, lay it on a dish, spxinkle with salt, and pour three tablespoonfuls of oil over it. Turn on the dish, drain, and when to be broiled fold