The ladies best companion; or, a golden treasure for the fair sex. Containing the whole arts of cookery ... With plain instructions for making English wines ... To which is added The art of preserving beauty ... / by Amelia Chambers. To which are added Every lady her own and family's physician ... also The family instructor ... And a great variety of other articles too numerous to be inserted in a title page.

  • Chambers, Amelia.
Date:
[1800?]
Catalogue details

Licence: Public Domain Mark

Credit: The ladies best companion; or, a golden treasure for the fair sex. Containing the whole arts of cookery ... With plain instructions for making English wines ... To which is added The art of preserving beauty ... / by Amelia Chambers. To which are added Every lady her own and family's physician ... also The family instructor ... And a great variety of other articles too numerous to be inserted in a title page. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CHAP. ir. O/Roastinc. TH E firft confideration in roafting mull be to adopt your fire in proportion to the joint you have to drefs. If it be a large joint, lay a good fire to cake,, and always keep the bottom of it clear from alhes. When you think your meat is about half done, move the fpit aad dripping-pan, and flir it up as brilkas you can ; for the quicker your fire burns, the better and more expeditioufly will your meat be roafted. To roajl Beef. When your beef has been down to the fire about half an hour, take a large piece of paper and fallen it on the top next the fat, bafte it well all the time it is roafting, and throw a handful of fait on it. When you fee the fmoke draw to the fire, it is near enough ; then takeoff the paper, bafte it well, and drudge it with a little flour. Take it up, and garnifh your difh with horle-radilh. If you would keep beef a few days before you drefs it, be lure never to fait it, but dry it with a clean cloth, then flour it all over, and hang it in fome place that will admit the air. To rsafl Veal. If a flioulder bafte it with milk till it is half done j then flour it, and bafte it with butter. If a fillet fluff it with thyme, marjoram, parfley, a fmall onion, a fprig of favory, a bit of lemon-peel cut very fmall, nutmeg, pepper, mace, fait, crumbs of bread, four eggs, a quarter of a pound of butter or mar- row, mixed with a little flour to make it fliff; half of which put into the udder, and the other into holes made in the flelhy part. If a loin, or fillet not fluffed, be fure to paper the fat, that as little may be loft as poflible. All joints are to be laid a diftance from the fire, till foaked, then near it. When you lay it down, bafte it with good C butter