Foods for the fat : a treatise on corpulency, with dietary for its cure / by Nathaniel Edward Davies.

Date:
1889
Catalogue details

Licence: Public Domain Mark

Credit: Foods for the fat : a treatise on corpulency, with dietary for its cure / by Nathaniel Edward Davies. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

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    I3° FOODS FOR THE FAT. [m_ chop quite fine one shallot, a piece of garlic as big as a pea and one small gherkin; stir these into the sauce, and serve Royal Sauce for Fish. 394. Beat two raw yolks of eggs with two ounces of fresh butter ; add gradually a teaspoonful of elder vinegar, a tea- spoonful of tarragon vinegar, a teaspoonful of soy, a pinch of cayenne, and a very small quantity of nutmeg. Pour the mixture into an earthen jar; set this in a small saucepan of boiling water, and keep it boiling, stirring briskly all the time, until the sauce begins to thicken and presents a rich, smooth appearance ; be careful that it does not curdle, which it will quickly do if not taken from the fire as soon as it is smooth and thick. Time, about ten minutes. Italian Sauce. 395. Put the following ingredients into a stewpan : Two spoonfuls of chopped mushrooms, one of parsley, half'a shallot, the same of bay-leaf; add pepper and salt to taste. Stew them gently with just enough espagnole sauce to moisten them, and thin to a proper consistency with good strong broth. Brown Butter Sauce for Fish. 396. Dissolve two ounces of butter in a saucepan, and stir it till it is brown without burning. Add two tablespoonfuls of tarragon vinegar, four tablespoonfuls of good brown sauce, a tablespoonful of Harvey, a teaspoonful of bruised capers, and half a teaspoonful of anchovy. Stir the same over the fire till it boils, and serve. Spinach Sauce for Boiled Fowls, etc. 397. Wash the spinach in two or three waters, pick the leaves from the stalks, drain it, and stew it with as much water only as will keep it from burning. Squeeze the moisture