BY MISS LESLIE, AUTHOR OF “SEVENTY-FIVE RECEIPTS,” &C. FOURTH EDITION. Philadelphia: CAREY & HART—CHESTNUT STREET. 1836. Entered according to the Act of Congress, the 25th day of October, 1832, by E. L. Carey & A. Hart , in the Clerk’s Office of the District Court of the Eastern District of Pennsylvania. STEREOTYPED BY J. HOWE....

The design of the following little book is to furnish receipts for a select variety of French dishes, explained and described in such a manner as to make them intelligible to American cooks, and practicable with American utensils and American fuel. Those that (according to the original work) cannot be prepared without an unusual and foreign apparatus have been omitted; and also such as can only be accomplished by the consummate skill and long practice of native French cooks. Many dishes have bee

The best soup is made of the lean of fine fresh beef. The proportion is four pounds of meat to a gallon of water. It should boil at least six hours. Mutton soup may be made in the same manner. Put the meat into cold water, with a little salt; set it over a good fire; let it boil slowly but constantly, and skim it well. When no more fat rises to the top, put in what quantity you please of carrots, turnips, leeks, celery, and parsley, all cut into small pieces; add, if you choose, a laurel-leaf, o

Put into a sauce-pan, or skillet, five or six onions, and as many carrots cut into small pieces, with about two pounds of scraps of beef, in which there must be none of the fat. Pour over them a pint of water. Cover the pan, and begin with a brisk fire. When the gravy has become brown, add a little boiling water (or broth if you have it), with a tea-spoonful of salt, three or four cloves, and a bunch of sweet herbs. Diminish the fire, and let the gravy stew gently for an hour and a half. Occasio

When sauces are finished with eggs, use only the yolks, and mix them first with but a spoonful or two of the sauce; mix them off the fire. Set on the pan again for two or three moments, but do not let it boil after the eggs are in. Put into a sauce-pan a quarter of a pound of butter sprinkled with flour, three or four onions, and a carrot cut small, a little parsley, and a dozen mushrooms. Set it over the fire until the butter is melted, and then add three table-spoonfuls of flour stirred into a

Rub a fillet of veal all over with salt, and then lard it. Make a seasoning of chopped sweet-herbs, shalots, mushrooms, pepper, salt, and powdered nutmeg, and mace. Moisten it with sweet oil, and cover the veal all over with it. Put the veal into a tureen, and let it set for several hours or all night. Then take it out, covered as it is with the seasoning, and wrap it in two sheets of white paper, well buttered, and roast or bake it. When it is quite done, take off the paper, and scrape off all

Cut off the flesh from the bodies of a pair of cold pheasants, partridges or wild-ducks, or an equal quantity of small birds. Beat it in a mortar, moistening it frequently with a little broth or gravy. Then pass the whole through a cullender or sieve. Put it into a stew-pan with a piece of butter about the size of a walnut, rolled in flour; half a pint of port wine or claret; two whole onions, and a bunch of sweet-herbs. Let it boil half an hour, and then stir in two table-spoonfuls of sweet oil

Pour a half-pint of white wine into a stew-pan, with some sliced carrots, onions, and mushrooms; pepper, salt, and mace; and a bunch of chopped sweet-herbs. Lay in your piece of fresh salmon, and pour over it some more wine. Stew it slowly for an hour or more. When done, serve it up with the sauce that is under it, and also with some sauce Mayonnaise in a boat. The sauce Mayonnaise is made as follows:— Put into a small tureen the yolks of two beaten eggs, a little salt and Cayenne pepper, and a

Wash a fine lettuce, and tie it up with a string passed several times round it, to keep the leaves together. Put it in boiling water, with a little salt. When the lettuce has boiled, take it out and press it to squeeze out the water, but be careful not to break it. Having mixed, in a stew-pan, a large spoonful of butter with a spoonful of flour, add half a pint of cream or rich milk; put in the lettuce, with a very little salt, half a nutmeg grated, and two lumps of sugar. Let it boil ten minute

The word Purée cannot be exactly translated, as there is nothing in the English language that gives precisely the same idea. In French it is generally applied to a certain manner of cooking vegetables that converts them into a substance resembling marmalade, which, when the coarser parts are strained out, leaves a fine smooth jelly. It is served up with meat. Wash and pare some of the finest turnips. Cut them into small pieces, and let them lie for half an hour in cold water. Then take them out

In choosing eggs, hold them up against the light, and if you see that the yolk is round, and the white thin and clear, you may suppose them to be good. But if the yolk appears to be broken and mixed with the white, giving it a thick cloudy look, you may be sure that the egg is bad. Eggs may be preserved by keeping them in a keg of lime-water, or by greasing each egg all over with dripping, and putting them into a tight vessel filled with wood-ashes, placing them all with their small ends downwar

Sift a quart of flour, and lay it in a pan. Make a hole in the middle, and put into it the white of an egg slightly beaten, a piece of butter the size of an egg, and a very little salt. Pour in gradually as much cold water as will moisten it. Mix it well with your hands, as rapidly as possible, and see that no lumps are left in it. Set it away to cool, and in a quarter of an hour roll it out, and spread over it half a pound of butter which has been kept in ice. Then fold up the paste with the fo

Pare and core some fine pippins, and cut them into small pieces. Melt some butter in the bottom of a pan. Then lay your apples in it with a sufficient proportion of sugar, beaten cinnamon or nutmeg, and some rose-water or grated lemon-peel. Set the pan in an oven, and let the apples bake till they are quite soft. Then take them out of the pan, and mash them to a marmalade with the back of a spoon. Cut some thin slices of bread into a triangular or three-cornered shape, and dip them in melted but

To filter cordials, cover the bottom of a sieve with clean blotting paper. Pour the liquor into it (having set a vessel underneath to receive it), and let it drip through the paper and through the sieve. Renew the paper frequently, and fasten it down with pins. This process is slow, but it makes the liquor beautifully clear. Take six ounces of peach kernels, and one ounce of bitter almonds. Break them slightly. Put them into a jug with three pints of white French brandy. Let them infuse three we

Let the coffee be roasted immediately before you want to use it, as it loses much of its strength by keeping. Its color, when done, should be a fine bright brown; but by no means allow it to scorch. A cylindrical coffee-roaster that can be turned by a handle, and sets before the fire, is far preferable to a pot or a pan. Grind the coffee while warm. If you intend to make half a dozen cups of coffee for drinking, measure six cups of water of the same size, and put the water into the coffee-pot. S