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A historical recipe from New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807).

A historical recipe

New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Project Gutenberg eBook #69519.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Digitised by Project Gutenberg, eBook #69519 (https://www.gutenberg.org/ebooks/69519). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Stew a pound and a half of scrag of mutton, with three pints of water to a quart;
  2. then set the broth on, with a calf’s foot and a cowheel: cover the stewpan tight, and simmer till you can cut off the meat from the bones in proper bits.
  3. Set it on again, with the broth, a quarter of a pint of Madeira or sherry wine, a large onion, half a teaspoonful of Cayenne pepper, a bit of lemonpeel, two anchovies, some sweet herbs, and eighteen oysters cut in pieces, and then chopped fine, a teaspoonful of salt, a little nutmeg, and the liquor of the oysters: cover tight, and simmer three quarters of an hour.
  4. Serve with forcemeat balls, and hard eggs in the tureen.
  5. Note.
  6. Cowheels, with veal or head, are a great improvement;
  7. and if not too much boiled, have a very fine flavour stewed for turtle;
  8. and are more solid than the calf’s feet.