The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in All Its Various Branches, Adapted to the Use of

by Mary Eaton

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1822 edition. ...and kept free from steam or damp, which would prevent much of the trouble in cleaning them. Where the polish is gone off, let the articles be first rubbed on the outside with a little sweet oil laid on a piece of soft linen cloth. Then clear it off with, pure whitening on linen cloths, which will restore the polish. PHEASANTS. The cock bird is reckoned the best, except when the hen is with egg. If young, its spurs are short and blunt; but if old, they are long and sharp. A large pheasant will require three quarters of an hour to boil; if small, half an hour. If for roasting, it should be done the same as a turkey. Serve it up with a fine gravy, including a very smalt piece of garlic, and bread sauce or fried bread crumbs instead. When cold the meat may be made into excellent patties, but its flavour should not be overpowered with lemon. For the manner of trussing a pheasant or partridge, see Plate. PHOSPHORIC MATCH BOTTLE. Two thirds of calcined oyster shells, and one third of sulphur, put into a hot crucible for an hour, and afterwards exposed to the air for half an hour, become phosphorus. This is put into a bottle, and when used to procure a light, a very small quantity is taken out on the point of a common match, and rubbed upon a cork, which produces an immediate flame. If a small piece of phosphorus be put into a vial, and a little boiling oil poured upon it, a luminous bottle will be formed; for on taking out the cork, to admit the atmospheric air, the empty space in the vial will become luminous; and if the bottle be well closed, it will preserve its illuminative power for several months. PICKLE. For hams, tongues, or beef, a pickle may be made that will keep for years, if boiled and skimmed as often as it is used. Provide a deep...

Genres: Cookbooks, Ebooks

280 pages, Paperback

First published July 1, 2008