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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    XII. Soup, Giblet. Calf’s-Heacl Pie. Hashed Duck and Green Pease. Cold Boiled Leg of Pork, in slices. Radishes and Small Salading. Raspberry and Currant Tart. Creams. The Calf’s-Head Pie and the Giblet Soup can be made on Friday, if more convenient. The boilings of the calf’s head, if used for the soup, will make it all the better. On Saturday, roast your Ducks (not too much); when cold, cut them into handsome pieces; season and flour them; prepare the gravy ready for the hash. Cook the Green Pease French fashion; if there is plenty of them, the surplus, with the addition of a chop or steak, will help out Saturday’s dinner; and two quarts of green pease give no more trouble to cook (though they do to shell) than one. On Sunday, warm up separately the ducks in their gravy, and the pease in theirs. Arrange the ducks round a large, hot dish, and serve the pease in the middle. You may garnish with toasted bread, or stewed mushrooms. XIII. Soup, Brown Gravy. Oyster Patties (cold). Cold Roast Veal. Savoury Jelly. Tongue. Windsor Beans. Boiled White Bacon (hot). Boiled Fowls. Parsley and Butter. New Potatoes. (All hot.) Blancmange. Sponge Cake.