The Complete Art of Cookery; Exhibited in a Plain and Easy Manner, with Directions for Marketing, the Season of the Year for Butchers' Meat, Poultry, ... the Art of Trussing, Carving, Etc. Etc. - Softcover

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1828 edition. Excerpt: ...the tongues. TO son. A DUCK on A RABBIT wrrn ONIONS. Boil a duck or rabbit in a good deal of water; be sure to skim the water, for there will always rise a scum, which, if it boils down, will discolour fowls, &c. They will take about half an hour boiling. For sauce, onions must be peeled, and thrown in water as you peel them, then cut them in thin slices, boil them in milk and water, and skim the liquor. Half an hour will boil them. Throw them in a clean sieve to drain, put them in a saucepan, and chop them small, shake in a little flour, put in two or three spoonful: of cream, a good piece of butter, stew all together over the fire till they are thick and fine, lay the duck or rabbit in the dish, and pour the sauce all over: if a rabbit, cut off the head; cut it in two, and lay it on each side the dish. Or you make this sauce for change: take a large onion, cut it small, half a handful of parsley clean washed and picked, chop it small, a lettuce cut small, a quarter of a pint of good gravy, a piece of butter rolled in a little flour; add a little juice of lemon, a little pepper and salt; stew all together for half an hour, then add two spoonfuls of red wine. This sauce is most proper for a duck; lay the duck in the dish, and-pour the sauce over it. A nucx wrrn eaten PEAS. _ Put a deep stewpan over the fire, with a piece of fresh butter; singe the duck, and flour it, turn it in the ' n two or three minutes, pour 'out all the fat, ' but et the duck remain in the pan: put to it a pint of good gravy, a pint of peas, two lettuces cut small, a bundle of sweet-herbs, a little pepper and 'salt, cover close, and letthem stew for half an hour; now and then give the pan a shake; when they are just done, grate in a little...