N.B. See [No. 483], an ingenious and economical system of French cookery, written at the request of the editor by an accomplished English lady, which will teach you how to supply your table with elegant little made dishes, &c. at as little expense as plain cookery.
[106-*] Sauce for ragoûts, &c., should be thickened till it is of the consistence of good rich cream, that it may adhere to whatever it is poured over. When you have a large dinner to dress, keep ready-mixed some fine-sifted flour and water well rubbed together till quite smooth, and about as thick as butter. See [No. 257].
THE
COOK’S ORACLE.
BOILING.
[Read the [first chapter] of the Rudiments of Cookery.]
Leg of Mutton.—(No. 1.)
Cut off the shank bone, and trim the knuckle, put it into lukewarm water for ten minutes, wash it clean, cover it with cold water, and let it simmer very gently, and skim it carefully. A leg of nine pounds will take two and a half or three hours, if you like it thoroughly done, especially in very cold weather.