A new system of domestic cookery. By a lady [M.E. Rundell].

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Page 162 - Boil six eggs hard, shred them small: shred double the quantity of suet ; then put currants washed and pieked one pound, or more, if the eggs were large ; the peel of one lemon shred very fine, and the juice, six spoonfuls of sweet wine, mace, nutmeg, sugar, a very little salt : orange, lemon, and citron, candied. Make a light paste for them. Currant and Raspberry. — For a tart, line the dish, put sugar and fruit, lay bars across, and bake.
Page 367 - An historical enquiry respecting the performance on the harp in the Highlands of Scotland, from the earliest times until it was discontinued about the year...
Page 175 - Soak an hour in cold water : then boil them in milk and water ; and take care to skim the saucepan, that not the least foulness may fall on the flower. — It must be served very white, and rather crimp.
Page 107 - Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth ; then boil the pulp with the soup, which should be of the consistency of pea-soup.
Page 269 - Remove the pan into the dairy when done, and skim it next day. In cold weather it may stand thirty-six hours, and never less than two meals.
Page 8 - ... to be eaten the same day. Tie it up, and put it on the fire in cold water which will completely cover it: throw a handful of salt into it. Great care must be taken to serve it without the smallest speck of black or scum. Garnish with a large quantity of double parsley, lemon, horse-radish, and the milt, roe, and liver, and fried smelts if approved.
Page 373 - An attempt to prove the truth of Christianity from the wisdom displayed in its original establishment, and from the history of false and corrupted systems of religion.
Page 279 - Broths of Beef, Mutton, and Veal. — Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, sweet herbs, and ten peppercorns, into a nice tin saucepan, with five quarts of water ; simmer to three quarts, and clear off the fat when cold. Add one onion, if approved. Soup or broth made of different meats is more supporting, as well as better flavoured. To remove the fat, take it off when cold as clean as possible ; and if there be still any remaining, lay a bit of clean...
Page 110 - ... into the little round part at the bottom of cups or basins turned upside down, to form cakes ; and when cold, turn them out on flannel to dry. Keep them in tin -canisters. When they are to be used, melt them in boiling water ; and if you wish the flavour of herbs, or any thing else, boil it first, strain off the water, and melt the soup in it. This is very convenient in the country, or at sea, where fresh meat is not always at hand ; as by this means a basin of soup may be made in five minutes.
Page 127 - ... of white pepper, all in powder; simmer and shake them till all the liquor be dried up, but 'be careful they do not burn. Lay them on tins or sieves in a slow oven till they are dry enough to beat to powder, then put the powd'er in small bottles, corked, and tied closely, and keep in a dry place. A...

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