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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    Stilton Cheese. Biscuits. Glass of Scotch Ale. No wine. 17. Old-Hen Soup. Boiled Leg of Lamb. Brussels Sprouts. Matri- mony Sauce. Baked Rice Pudding. Tumbler of Brown Sherry and Water. 18. Carrot Soup (of young, spring, short-horn Carrots, grown in a frame). Boiled Mackarel. Fennel Sauce. New Potatoes. Roast Duck. Green Pease. Cheshire Cheese. Pulled-Bread Biscuit. Two glasses of old Macon. 19. Giblet Soup. Roast Mutton. Currant Jelly. Kidney-beans. Soused Mackarel. Salad of Cabbage Lettuce- hearts. Mayonnaise Sauce. Glass and half of Hermitage. 20. Maccaroni Soup. Hashed Mutton. Summer Cabbage. Roast Fowl, with Water-cresses. Bread-and-Butter Pudding. Glass of old St. George. 21. Julienne Soup. Stewed Rabbit; its own gravy, seasoned with Curry, in a separate sauce-boat. Boiled Rice.