Wholesome fare : a sanitary cook-book, containing the laws of food and the practice of cookery, and embodying the best British and continental receipts ; with hints and useful suggestions for the sedentary, the sick, and the convalescent / by Dr. & Mrs. Delamere.

  • Delamere, Edmund S.
Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: Wholesome fare : a sanitary cook-book, containing the laws of food and the practice of cookery, and embodying the best British and continental receipts ; with hints and useful suggestions for the sedentary, the sick, and the convalescent / by Dr. & Mrs. Delamere. 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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    12. Rice-and-Onion Soup. Boiled Calf s Head. Brain Sauce. Apple Fritters. Morsel of Cream Cheese, eaten with a leaf of Salad or a sprig of Water-cress. Good Table-beer, bottled. No wine. 1 13. Pease Soup. Hashed Calf s Head, or a la Tortue. Boiled Rice. Asparagus. Melted Butter. Tartlets. Glass of Sherry. 14. Hustled Cockles. Boiled Duck. Onion Sauce. Grilled Mutton-kidney. Slice of Sponge-cake. Glass of Champagne at the bottom of a tumbler, to be filled up with water. 15. Cabbage Soup. Vol-au-Vent. The Doctor’s Mutton-chop. Kidney-beans. Baked Apples, or Stewed Pears.' Glass of good Devonshire Cider. 16. Half a dozen boiled Shrimps. One slice of Brown Bread and Butter. Sheeps’ Trotters a la Poulette. Boiled Leg of Pork, stuffed with Parsley. Pease Pudding.