From A new system of domestic cookery, formed upon principles of economy and adapted to the use of families (1812).
No ratings yet
A historical recipe
A new system of domestic cookery, formed upon principles of economy and adapted to the use of families, by Maria Eliza Ketelby Rundell and University of Leeds. Library (1812).
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
Gravy for a Fowl when there is no Meat to make it of.
Wash the feet nicely, and cut them and the neck small;
simmer them with a little bread browned, a slice of onion, a bit of parsley and thyme, some pepper and salt, and the liver and gizzard, in a quarter of a pint of water, till half-wasted.
Take out the liver, bruise it, and strain the liquor to it.
Then thicken it with flour and butter, and add a tea-spoonful of mushroom-ketchup, and it will be very good.
United Kingdom
Saucepan
Chef's knife
Cutting board
Sieve