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English Housewifery Exemplified In above Four Hundred and Fifty Receipts Giving Directions

It is not doubted but the candid Reader will find the following BOOK in correspondence with the title, which will supersede the necessity of any other recommendation that might be given it.

As the complier of it engaged in the undertaking at the instance and importunity of many persons of eminent account and distinction, so she can truly assure them, and the world, that she has acquitted herself with the utmost care and fidelity.

And she entertains the greater hopes that her performance will meet with the kinder acceptance, because of the good opinion she has been held in by those, her ever honour'd friends, who first excited her to the publication of her BOOK, and who have been long eye-witnesses of her skill and behaviour in the business of her calling.

She has nothing to add, but her humblest thanks to them, and to all others with whom she has received favour and encouragement.

ENGLISH Housewifry.

1. To make vermicelly soop.

Take a neck of beef, or any other piece; cut off some slices, and fry them with butter 'till they are very brown; wash your pan out every time with a little of the gravy; you may broil a few slices of the beef upon a grid-iron:  put all together into a pot, with a large onion, a little salt, and a little whole pepper; let it stew 'till the meat is tender, and skim off the fat in the boiling; them strain it into your dish, and boil four ounces of vermicelly in a little of the gravy 'till it is soft:  Add a little stew'd spinage; then put all together into a dish, with toasts of bread; laying a little vermicelly upon the toast.  Garnish your dish with creed rice and boil'd spinage, or carrots slic'd thin.

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 No. 296
 Posted on 8 June, 2006
 
 
 
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