A Complete System of Cookery: In which is Set Forth, A Variety of Genuine Receipts, Collected from Several Years Experience Under the Celebrated Mr. de St. Clouet, Sometime Since Cook to His Grace the Duke of Newcastle. By William Verral, Master of the White-Hart Inn in Lewes, Sussex. Together with an Introductory Preface, Shewing how Every Dish is Brought to Table, and in what Manner the Meanest Capacity Shall Never Err in Doing what His Bill of Fare Contains. To which is Added, A True Character of Mons. de St. Clouet
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bacon beef beſt blanch boil bottom bread broth brown bunch butter carrots celery chickens clean cloſe colour cook cover cream cullis dinner diſh eggs falt fauce fillet fire fiſh five flour fome forcemeat foup fowls French gently give gravy green onion half heads herbs hour juice juſt keep ladle ladle of cullis lamb lard leave lemon lemon or orange livers mace marinade meat minced minutes morſel muſhroom muſt mutton nice nutmeg onions and parſley orange parſley peaſe pepper pepper and ſalt pieces pint pound prepare pretty quarter ready roaſt round ſalt ſauce ſays ſeaſon ſend ſerve ſet ſhallot ſhould ſkin ſlice ſmall ſome ſort ſoup ſpoonful ſqueeze ſtew ſtewpan ſtir ſtove ſtrain ſuch tender theſe thin things three or four uſe veal white wine whole
Page v - I'll say that for lier, returned the compliment very prettily by saying, ' Sir, whatever my master or you shall order me to do, shall be done as far and as well as I am able.
Page 35 - Prepare your pike thus :—Gut it without cutting it open, but take care it is well cleaned. Cut a notch down the back from head to tail, put the tail in the mouth, and lay it to marinade for an' hour in vinegar and oil, sliced onions, parsley, and bay-leaves.
Page xxxii - I think 1 faid before^ not only that) but he was of a temper fo affable and agreeable^ as to make every body happy about him. He would converfe about indifferent matters with me or his kitchen boy^ and the next moment...
Page xxxii - He then proceeds to vindicate him from the unjuft afperfion of being an extravagant cook, and thus finifhes his character. ' But I anj afraid I mall launch out too far in encomiums on my friend Clouet; but beg to be excufed by all my readers.
Page iv - how many will your company be?' 'Why, about ten or twelve or thereabouts.
Page 68 - ... white wine, a little parsley chopped fine, a few mushrooms cut small, a little grated nutmeg, and a piece of butter rolled in flour. Set altogether over a slow fire, and keep shaking the pan till the fish are enough : then dish them up with the gravy, and serve them to table. Garnish with lemon. Eels. SKIN three or four large eels, and notch them from end to end. Cut them into four or five pieces each, and lay them in some spring water for half an hour to crimp : then dry them in a cloth, and...
Page 140 - X inside, but preserve your ropes for your sauce ; spit them across upon a lark-spit, covered with bacon and paper, and roast them gently. For sauce you must take some prime thick leaves of purslain, blanch them well in water, put them into a ladle of cullis and gravy, a bit of shalot, pepper, salt, nutmeg, and parsley, and stew all together for half an hour gently. Have the ropes ready blanched and put in. Dish up your snipes upon thin slices of bread fried,, squeeze the juice of an orange into...
Page xxxii - He would converse about indifferent matters with me or his kitchen boy, and the next moment, by a...
Page xxx - worthy of the place he enjoyed in that noble family he had the honour to live in," not extravagant as was said, but "setting aside the two soups, fish, and about five gros entries (as the French call them) he has with the help of a couple of rabbits or chickens, and six pigeons, completed a table of twenty-one dishes at a course, with such things as used to serve only for garnish round a lump of great heavy dishes before he came.