Publisher's Synopsis
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. 1811 edition. Excerpt: ... cream, a piece of butter, the size of a walnut, rolled in flour, and a glass of white wine. Keep shaking the pan all the time one way, till it is thick and smooth; then serve. Fish in general. To fricasee fish in general, melt butter according to the quantity of your fish, and cut your fish in pieces of the length and breadth of three fingers. Then put them and your butter into a stewpan, and put it on the fire: but take care that it does not boil too fast, as that may break the fish, and turn the butter into oil. Turn them often, till enough, having first put in a bunch of sweet herbs, an onion, two or three anchovies cut small, a little pepper and salt, some nutmeg, mace, lemon peel, and two or three cloves; then put in some claret, and let them stew altogether. Beat up six yolks of eggs, and put them in with such pickles as you please, as mushrooms, capers, and oysters. Shake them well together, that they may not curdle; and if you put the spice in whole, take it out when done. The seasoning ought to be stewed first in a little water, and the butter melted in that and the wine before you put your fish in. Jacks eat very well done in this manner. CHAPTER XII. MADE DISHES. PRELIMINARY HINTS AND OBSERVATIONS. As this is one qf the most important chapters in this book, it may not be improper to give the young cook some general hints. It is an important point to take care that all the copper-vessels are well tinned, and kept perfectly clean from any foulness or grittiness. Betore you put eggs or cream into your white sauce, have all your other ingredients well boiled, and the whole of a proper thickness; for neither eggs nor cream will contribute much to thicken it. After you have put them in, do not stir them with a spoon, nor set your...
