Cookery Reformed: Or The Lady's Assistant | by P. Davey and B. Law
Containing a select Number of the best and most approved Receipts in Cookery, Pastry, Preserving, Candying, Pickling, etc.. together with A distinct Account of the Nature of Aliments, and what are most suitable to every Constitution.
| Title | Cookery Reformed: Or The Lady's Assistant |
| Author | P. Davey and B. Law |
| Publisher | P. Davey and B. Law |
| Year | 1755 |
| Copyright | 1755, P. Davey and B. Law |
Published from Papers collected by several Gentlemen and Ladies eminent for their good Sense and Oeconomy.
To which is added, The Family Physician; Comprehending An easy, safe and certain Method of curing most Diseases incident to the Human Body.
Published at the Request of a Physician of great Experience, who for the Benefit of the Purchaser, has carefully corrected this Work; and shewn why several things heretofore used in Cookery, and inserted in other Books, have been prejudicial to Mankind.
London: Printed for P. Davey and B. Law, at the Bible and Ball in Avemary Lane, MDCCLV.
The Preface- There is scarce any subject on which more books have been written, than that of Cookery; and yet no one has been hitherto managed with less accuracy, care or judgment; some have endeavoured to render ...
- Of Dressing Beef
- How To Choose Beef Ox- Beef is best; which has generally a more open grain than cow-beef. The colour should be carnation, and the sewet white. When young the flesh is smooth and glossy, and if you...
- Of Dressing Beef. Continued
- How To Boil Beef When the beef is fresh put it into the water when it boils; but as it is generally salted first, it must be put in when it is cold : After the pot begins to boil, allow a quarter of ...
- Of Dressing Veal
- How To Roast Veal IN roasting veal, let it lye at first at some distance from the fire till it is soaked: then draw it near to make it of a fine brown. A large joint must have a good fire-, a small p...
- Of Dressing Mutton And Lamb
- How To Choose Mutton And Lamb The best mutton is bred upon downs, which are dry and the grass short; and many are of opinion, that this is best when above five years old, because the flavour is rich ...
- Of Dressing Mutton And Lamb. Continued
- How To Bash Cold Mutton Cut the mutton off the bones into very little thin bits. Then boil the bones in a sufficient quantity of water with an onion, some sweet herbs, a little whole pepper, a blade ...
- How To Dress Pork, Pig
- How To Choose Pork When pork is young the rind will be thin, and you may make a dent in it with your nails. Likewise the fat will be soft and pulpy, and in a manner like lard. When pork is old the ri...
- How To Dress Pork, Pig. Part 2
- How To Roast A Pig Before the pig is laid down to the fire, take a little sage shredded small, a bit of butter of the size of a walnut, with a little pepper and salt; put these into the inside of the...
- How To Dress Pork, Pig. Part 3
- How To Pickle Pork Take a proper part of a hog that has been Fed fat enough for bacon, and take out the bones; cut it into pieces of a size fit to lie in a pan or tub; rub them over well with salt-pe...
- How To Dress Ham and Bacon
- How To Boil A Ham Put the ham into the copper or pot, and en-crease the fire very (lowly, so that it may continue there three or four hour, before it boils, and take off the scum as often as it rises...
- How To Dress Venison
- How To Choose Venison Buck-venison is in season from May to Sep-tember; and doe-venison from sheend of September till the end of December or January. When the clefts of the hoofs are wide and tough i...
- How To Dress Hares And Rabbits
- How To Choose Hares And Rabbits A Hare is of a pale colour, and stiff, when lately killed; but the flesh is generally blackish, and the body limber, when stale. If the cleft of the upper lip spreads ...
- How To Dress Neats-Tongues
- How To Boil A Tongue A Salted tongue must be put in water all night to soak: then put it into the pot while the water is cold, and don't let it boil till three hours before dinner. But if the tongue ...
- How To Dress Tripes
- How To Fry Tripe Let the tripe be cut into pieces about three or four inches long; then dip them into a mixture made with yolks of eggs and grated bread. Put them into a pan, and fry them till they a...
- How To Choose Poultry
- When a cock-turkey is young, his legs will be black and smooth, and his spurs short. When fresh killed, the eyes will be fresh and lively, and the feet limber; but if stale, the eyes will be funk in t...
- How To Dress Turkey
- How To Roast A Turkey When you lay a turkey down to the fire, take care to singe it well with white paper; baste it with butter and drudge it with flour. When it looks plump, and the smoke begins to ...
- How To Dress Chickens
- How To Broil Chickens The chickens must be flit down the back and opened, so that they will lye flat; then season them with pepper and salt, and lay them over a clear fire at some distance from each ...
- How To Dress Pheasants
- How To Choose Pheasants A cockpheasant has dubb'd spurs when young; but if he is old they are sharp and small. The hen pheasant has smooth legs if young, with flesh of a fine grain; if old the legs a...
- How To Dress Geese And Ducks
- How To Choose A Goose Or Duck Wthen A goose is young the bill is yellowish, and she has but few hairs on her body; but is she is old, the bill and feet are red, and the body full of hairs. A gander h...
- How To Dress Wild Ducks, Teal And Widgeons
- To roast Wild Ducks, Teal or Widgeons, these will take but ten minutes in roasting the fashionable way; but if they are loved well done, they must lie down at the fire a quarter of an hour. An agreea...
- How To Dress Partridges
- How To Choose Partridges WH EN a partridge is young, the bill is black and the legs yellowish; when old, the bill is white and the legs blewish. If lately killed the vent is close; if stale green and...
- How To Dress Woodcocks and Snipes
- How To Choose Snipes And Woodcocks The difference between a snipe and a woodcock is chiefly in the size, the former being Iess than the latter. When they are fat they feel thick and hard; the contrar...
- How To Dress Pidgeons And Larks
- How To Choose Pidgeons And Larks When pidgeons or larks are fat, they will feel full and fat at the vent, and when they are fresh killed, they will be limber-sooted; when they are stale, the vent wil...
- How To Dress Larks
- Put the larks on a bird-spit, and roast them for near fifteen minutes, and then they will be enough; while they are roasting, throw over them fry'd crumbs of bread; and when you have taken them up, la...
- How To Dress Eggs
- How To Choose Eggs The great end of good eggs, if held to the tongue are warm, and if put in cold water, they will soon fall to the bottom. Rotton eggs will swim. How To Broil Eggs Take a sli...
- How To Dress Potatoes
- Put them into a sauce pan with just as much water as will keep them from burning to, and no more. Cover it close, and when the skin begins to crack they are enough. Drain out all the water, and let th...
- How To Dress Vegetables
- How To Stew Spinage Wash the spinage very clean in several waters, and pick it well : afterwards put as much into a sauce-pan without water as it will fairly hold, with a little salt, and then cover ...
- How To Dress Vegetables. Part 2
- How To Dress Parsnips Boil parsnips in a great deal of water, and when they are soft which you may know by running a fork into them, take them up, and scrape them clean: - this done, scrape them fine...
- How To Dress Vegetables. Part 3
- How To Boil Artichokes Take off the stalks, and put them into the water while it is cold. The heads must be turned downward,that the fand,dirt,or other filth may be boiled out. An hour and a half aft...
- How To Dress Fish
- How To Choose Fish The freshness of fish is generally known by the gills and the eyes. When the gills are of a lively red and have a good smell, you may conclude they are new, especially if the eyes ...
- Carp
- How To Fry Carp When the carp are gutted and scaled, lay them in a cloth to dry. Then flour them and lay them again in a cloth to dry. Afterwards fry them till they are of a light brown, and lay them...
- Mackrel
- How To Broil Mackrel Cut off the heads of the mackrel, clean them well, and split thern in two. Then season them with pepper and salt, and flour them. Lay them on the gridiron, and broil them till th...
- Herrings
- How To Broil Herrings Gut and scale the herrings, cut off the heads and wash them clean. This done, dry them in a cloth, notch them across, flour them, and lay them on the gridiron to broil; mash the...
- Salmon
- How To Broil Salmon Cut fresh salmon into thick slices, then flour them, and lay them on the gridiron to broil; when they are well done, take them up, and lay them in a dish, and put plain melted but...
- Cod
- How To Stew Cod The cod must cut into dices of about an inch thick, and laid at the bottom of a large stew-pan; into which put half a pint of white wine, and a quarter of a pint of water, with a bund...
- How To Broil Haddocks
- Take the guts of the haddock out at the gills, and let them be well cleaned and washed; afterwards dry them well in a clean cloth, and flour them well : take care that the fire be clear, and the gridi...
- How To Broil Whitings
- When they are well cleaned, flour them, and lay them on a gridiron, which must be set high over a good clear fire: let them be broiled till they are of a fine brown; then take them up, and put them in...
- Turbut
- How To Boil A Turbut It will be proper first to lay it in salt and water for an hour or two; then set the fish-kettle over the fire with water and salt, a little vinegar, and a piece of horse-radish....
- Flat-Fish
- How To Boil Flat-Fish Take flat-fish, cut off the fins, and put them into water, with horse-radish, and a good deal of salt; let them boil till they are enough, without breaking; and then take them u...
- How To Bake A Pike
- When a pike is gutted and clean'd, take the tail, turn it round, and thrust it into the mouth. Then take toasts, cut three corner ways, and put them in the middle of the dish, and the pike over them; ...
- Eels
- How To Stew Eels When the eels are skin'd, gutted, and wash'd clean from the sand, cut them in pieces about the length of one's finger; put no more water into the stew-pan than will serve for sauce, ...
- How To Fry Lampreys
- When the lampreys are fresh you must bleed them and lave the blood. Then take off the (lime, by washing them in hot water, and cut them in pieces. They must be fried in butter, but not till they are q...
- Sturgeon
- How To Boil Sturgeon The liquor that sturgeon is to be boiled in, must; be composed of two quarts of water, a pint of vi-negar, a stick of horse-radish, some whole pepper, a bay-leaf, and a small han...
- How To Dress Salt Fish
- Salt cod, or ling, must be laid in water twelve hours, to take out Tome of the salt. Then take it out, and lay it on a board for another twelve hours. This done, put it in water for twelve hours more....
- Lobsters
- How To Roast Lobsters When lobsters are roasted, they need not be put on a spit, as is the common way; but boil them first, and lay them before the fire; then baste them with butter till they have a ...
- How To Dress A Crab
- Take out the meat of a large crab free from the skin, and put it into a stew-pan with half a pint of wine over a flow fire, adding a little nutmeg, pepper, and salt. Beat up the yolk of an egg with a ...
- How To Scallop Oysters
- Put oysters into scollop-shells, and place them on a gridiron over a clear fire. Stew them till they are enough, and then fill the shells with crumbs of bread. This done, set them before the fire, and...
- How To Stew Muscles
- Wash them well to free them from sand; then put them into a saucepan and, cover them close. Keep them there till the shells are all open'd, and pour them into a dish. Examine them one by one, and take...
- How To Stew Scallops
- When the scallops have been well boiled in salt and water, take them out, and stew them in a little of the liquor, with a little white wine vinegar, two or three blades of mace, two or three cloves, a...
- How To Butter Shrimps
- Take two quarts of Shrimps, and put them in a pint of white wine, with grated nutmeg. Then take half a pound of melted butter, and beat in eight eggs, with a little white wine. Mix all together, and p...
- How To Make Sauce For Turbut, Salmon, Broiled Cod, And Haddock
- There is nothing better for these fish than lob ster sauce; which is made with fine fresh butter, melted thick, and the flesh of a lobster cut into little pieces. Stew them together, and let them just...
- How To Make Anchovy-Sauce
- Put an anchovy into half a pint of gravy, with a quarter of a pound of butter roll'd in flour. Mix these together in a saucepan, and stir them till the liquor boils. To give this a relish to your like...
- Sauces For Venison, Geese, Turkies, Fowls
- How To Melt Butter You must always melt butter in a saucepan well tin'd, in which a spoonful of cold water has been put, with a little dust of flour, and the butter cut into bits. The saucepan must b...
- Sauces For Venison, Geese, Turkies, Fowls. Part 2
- How To Make A Fish-Gravy Let two or three eels, or other fish, be cleaned as if they were to be boiled, and cut them into small bits; put them into a saucepan with water enough to cover them, a littl...
- Sauces For Venison, Geese, Turkies, Fowls. Part 3
- Sellery Sauce, For Turkies, Fowls, Partridges, Etc Wash a large bunch of sellery, pare it, and cut it into thin bits. Boil them gently in water till they are tender. Then add a little mace in powder,...
- How To Make Gruels
- How To Make Water-Gruel Take a pint of water and a large spoonful of oatmeal; put them into a saucepan and stir them together; let them boil up three or four times, and stir them as often : take care...
- How To Make Panadoes, Sagoes, Furmity
- How To Make Panadoe Take a quart of water, and put it into a saucepan, with a large piece of crumb of bread, and a blade of mace; let them boil for two minutes take out the bread and bruise it in a b...
- How To Make Caudles
- How To Make White Caudle Take two quarts of water and four spoonfuls of oatmel, with a piece of lemon-peel and a blade or two of mace; boil them for a quarter of an hour, and stir them often, taking ...
- How To Make Broths
- How To Make Chicken Water Take a cock, or large fowl, and flea it; then bruise it with a hammer, and put it into a gallon of water with a crust of bread; let it boil half a-way, and strain off the wa...
- How To Make Gravy For Soups
- How To Make Gravy For Soups Clean a leg of beef well; cut and hack it, and put it into a large earthen pan; then add two onions stuck with cloves, a bundle of sweet herbs, a piece of carrot, a spoonf...
- How To Make Soups
- How To Make A Green Pease-Soup Take a knuckle of veal that weighs about three or four pounds, cut it into small pieces, and put it in a large sauce-pan, with six quarts of water; then add about half ...
- How To Make Soups. Part 2
- How To Make An Elegant Pease-Soup With Flesh Meat Boil a quart of split pease in a gallon of water, till they are quite soft; then put in half a red herring, or two anchovies, a bundle of sweet herbs...
- How To Make Soups. Part 3
- How To Make Rice-Milk Boil half a pound of rice in a quart of water, with a little cinnamon in a sauce-pan; set it over the fire, and let it boil till the water is almost all washed; then put in thre...
- How To Make Fools
- How To Make A Gooseberry Fool Set two quarts of gooseberries on the fire, with a quart of water, and when they simmer, begin to plump and turn yellow, throw them into a cullender to drain off the wat...
- How To Make Pies And Tarts
- How To Make A Good Crust For Great Pies Take a pound and a half of butter, and half a pound of tried suet; put them into boiling water; then skim off the butter and suet, with as much of the water as...
- How To Make Pies And Tarts. Part 2
- A Savoury Veal Pie Cut a breast of veal into pieces, reason it with pepper and salt, and lay it all into your crust; take the yolk of fix eggs boiled hard, and place them here and here; fill the dish...
- How To Make Pies And Tarts. Part 3
- How To Make A Duck-Pie Take a couple of ducks scalded and well cleaned, with the pinions, heads, necks, livers, hearts, and gizzards, gizzards, but cut off the feet; pick out the fat of the inside, a...
- How To Make Pies And Tarts. Part 4
- How To Make An Artichoke-Pie Lay a good puff-paste crust all over the bottom of a dish, and cover it with a quarter of a pound of butter; over this lay a row of boiled artichoke bottoms; then strew a...
- How To Make Pies And Tarts. Part 5
- How To Make Mince-Pies With Eggs Boil six eggs till they are hard, and chop them small, twelve golden pippins,pared and chopt small, a pound of raisins of the fun chopt small, a pound of currants wel...
- How To Make Sausages
- How To Make Sausages Take three pounds of good fat pork, freed from the skin and gristles; chop both fat and lean together very fine; season it with two tea-spoonfuls of salt, one of pepper, and thre...
- How To Make Puddings, Black-Puddings
- A General Rule To Be Observed In Boiling Puddings Never put the pudding into the pot till the water boils, and when it is boiled enough, just dip it in a pan of cold water, and it will cause the pudd...
- How To Make Puddings, Black-Puddings. Part 2
- How To Make A Bread - Pudding For Baking Take the crumb of a penny loaf, and as much flour; add a sufficient quantity of milk to bring them to a proper thickness; then mix in four eggs, a tea-spoonfu...
- How To Make Puddings, Black-Puddings. Part 3
- How To Boil A Custard-Pudding Take a pint of cream, of which take three spoon-fuls and mix with a spoonful of flour; set the reft over the fire, and when it boils take it off, and stir in the cold cr...
- How To Make Puddings, Black-Puddings. Part 4
- How To Make A Quaking-Pudding Take fix eggs, three with the whites, and three without; beat them up and mix them with a pint of cream; add a little rose-water, grated nutmeg, and salt, then grate in ...
- How To Make Dumplings
- How To Make Yeast-Dumplings Take flour, yeast, salt, and water, and make them into a light dough, in the same manner as for bread; cover it with a cloth, and set it for half an hour before the fire. ...
- How To Make Suet-Dumplings
- Grate the crumb of a twopenny-loaf, and mix it with as much beef-suet finely shredded; adding two eggs beaten up with two spoonfuls of sack, a nutmeg grated, a large spoonful of sugar, and a little sa...
- How To Make Pancakes
- How To Make Pancakes Mix some flour with a little water, and then beat fix or eight eggs into a quart of milk; stir them well together, and if the batter is not thick enough, add more flour. This don...
- How To Make Apple-Fritters
- Take golden-pippins, or other well tailed apples; pare, core, and chop them small; then mix some line flour with a quart of new milk, to make it of a moderate thickness. Add fix or eight eggs, a quart...
- How To Make Apple-Froises
- Take large apples, pare and cut them into thick slices; then fry them brown, and drain out the fat This done, take five eggs and beat them up with cream, flour, a little sack, nutmeg, and sugar; makin...
- How To Make A Tansey
- Grate the crumb of a halfpenny roll, and mix it with half a pint of milk or cream. Then add twelve eggs, with as much juice of tansey and spin-age mixt together, as will make the whole of a fine green...
- How To Make Custards
- How To Make Custards Beat up eight eggs, and mix them well with a quart of new milk, sweetened with su-gar. Pour the mixture into china cups or basons, or a deep china dish, and set them in boiling w...
- How To Make Cheese-Cakes
- How To Make Almond-Cheese-Cakes Take five quarts of milk, hot from the cow, and mix it with a pint of cream; then put rennet to it, and just stir it about. When the curds appear put them into a linne...
- How To Make Creams
- How To Make A Fine Cream Beat up four eggs in a pint of cream, and then add two spoonfuls of sack, a spoonful of rose-wa-ter, and a spoonful of orange-flour-water , sweeten the mixture with sugar, an...
- How To Make Gellies
- How To Make Hartshorn Gelly Take a sauce-pan that is well tin'd, put in three quarts of water, and half a pound of hartshorn shav-ings: set it over the fire, let it boil till the hartshorn is dissolv...
- How To Make Syllabubs
- How To Make A Syllabub With Milk From The Cow Take cyder, make it pretty sweet, and grate in same nutmeg; milk the cow into this liquor, and then pour over it half a pint, or a pint of cream, accordi...
- How To Make Flummery
- Put oatmeal into a broad deep earthen-pan, with a good deal of water; stir them together, and let them stand twelve hours; pour off the clear water, and add fresh stirring them about; at the end of tw...
- How To Make Muffins
- The baking of muffins requires a round piece of cast iron, called a bake-stone, smooth on the outside, and placed in bricks just like a copper : these are very common in the north of England, where th...
- How To Make Bread
- How To Make French-Rolls When you are about to make the bread, take a pint and a half of good ale-yeast, that is not bitter; put a gallon of water to it over night, and the next day pour it off: mix ...
- How To Make Cakes
- How To Make Oat-Cakes These are made exactly in the same manner a muffins; only when they are made into round balls they must not be roll'd in flour, and then they will . fall and spread of themselve...
- How To Make Ginger-Bread
- Take two pounds of treacle, and set it over the fire, with three quarters of a pound of fine sugar; when it hot, for it is must not boil, melt in three quarters of a pound of butter, and add some cand...
- How To Make Biscuits
- Take a pound of flour, and a pound of loaf sugar, finely powdered : mix them with fix eggs, beaten up with a spoonful of fack, and a spoonful of rose water; add the eggs by degrees, and then work in a...
- Of Potting And Collaring
- How To Clarify Butter For Potting Take any quantity of good fresh butter, lay it in a deep broad earthen pan before the fire to melt, and if any scum arises take it off; then pour it into another pan...
- Of Potting And Collaring. Continued
- How To Pot Tench, Carp, Trout, And Salmon Take a piece or pieces of any of these fish, of a proper size to lay in the pot, and when they are well cleaned and dry, season them with black pepper, Jamai...
- Of Collaring
- How To Collar Eels Cut off the heads and tails of the eels, and then bone them; take grated nutmeg, pepper in powder, sage shredded fine, with salt; mix them together, and strow on the mixture; roll ...
- How To Collar A Breast Of Veal Or Mutton
- Take out all the bones of the veal or mutton with a sharp knife, taking care not to cut the meat through; pick all the fat and lean off the bones, and lay it bye; then season the inside of the meat wi...
- How To Preserve Cherries
- How To Keep Cherries All The Year Take any quantity of cherries, and boil them in water till they are dissolved; strain the liquor thro' a cloth. This done, take some very fine cherries with the stal...
- Marmalades
- How To Make Marmalade Of Quinces Take three pints of the juice of quinces, clarified, and a pound of double-refined su-gar; boil them together till they come to be of a proper confidence. How To...
- How To Preserve Gooseberies
- The Method Of Keeping Green Gooseberies Till Winter Take large green gooseberies before they ripen, put them in bottles and cork them. Then set one of the bottles to the neck in boiling water, and ke...
- How To Make Preserves
- How To Preserve Peaches Put the peaches into boiling water to scald them; but don't let them boil; then take them out and put them in cold water; afterwards drain them in a sieve. When they are dry, ...
- How To Make Preserves. Continued
- How To Preserve Apricots Take any quantity of apricots and as much loaf-sugar in very fine powder. Pare the apricots and put them in a glass or stone vessel with the sugar; let them stand all night t...
- Of Preparing Fruits For Various Uses
- How To Candy The Peels Of Oranges, Lemons, Or Citrons Take any of the above mentioned peels, and grate off the yellow part; after which, soak them in cold water, changing it every day till the bitter...
- How to Make Wine
- How To Make Currant-Wine When the currants are quite ripe, let them be gathered on a dry day. Then put them into a tub and bruise them with a wooden pestle till there is none left whole; let them sta...
- How to Make Wine. Continued
- Another Way To Make Orange-Wine Take six gallons of water, twelve pounds of sugar, and the whites of three eggs well beaten; mix them all together, and boil them very well for a full hour, and take o...
- How To Make Catchup
- Take large mushrooms, without the stalks, and clean them from the dirt, but do not wash them; lay them in a broad earthen pan, and strew salt over them, letting them lie all night. In the morning brea...
- The Art Of Pickling
- How To Pickle Walnuts Take any quantity of walnuts as large as you can, before the shells grow hard; lay them in salt and water for two or three days, and put them into fresh water, where they must: ...
- The Art Of Pickling. Part 2
- How To Pickle Cauliflowers Take some fine large cauliflowers, and break them into little bits, picking out the small leaves. Then put spring-water into a stew-pan over the fire, and when it boils put...
- The Art Of Pickling. Part 3
- How To Pickle Samphire Take green samphire, lay it in a clean earthen-pan, and throw a handful of salt over it, pouring in spring water enough to cover it: when it has lain a day and a night, take it...
- Made Dishes Of Various Kinds
- How To Stew Veal Collops Take a leg of veal, cut it into small collops, and beat them well with the back of a knife; Fry them in butter, and when they are enough, stew them in gravy, with a sprig of ...
- Made Dishes Of Various Kinds. Part 2
- Curious Pickled Beef For Boiling Take a briscuit of beef, a pound of common salt, half a pound of coarse sugar, and two ounces of salt-petre; mix them together, and rub the beef over with the mixture...
- Made Dishes Of Various Kinds. Part 3
- An Extraordinary Method Of Stewing A Rump Of Beef Take a rump of beef properly salted, and boil it till it is half enough; then take it up, and stuff it with sweet herbs, beaten with the yolks of egg...
- Made Dishes Of Various Kinds. Part 4
- How To Stew Tripe The tripe must be cut into small bits, as above; and put some water into a sauce-pan, with onions cut into slices, a bundle of sweet herbs, a little lemon-peel, and a little salt. W...
- Made Dishes Of Various Kinds. Part 5
- How To Hash A Calf's Head Half boil the head, and then cut it in pieces; put it into a stew-pan, with a pint of white wine, and a pint of strong broth, an onion cut in quarters, and a little lemon pe...
- Made Dishes Of Various Kinds. Part 6
- How To Fricassy Pidgeons Take any number of pidgeons, for instance eight, and cut them into small pieces : then season them with pepper and salt, and put them into a stew-pan, with a pint of water, a...
- Made Dishes Of Various Kinds. Part 7
- How To Bake Mutton-Steaks Lay the (leaks into a buttered dish, and then strow some pepper and salt over them : this done, take a quart of milk, four spoonfuls of flour, and fix eggs well beaten; firs...
- Made Dishes Of Various Kinds. Part 8
- How To Roast Tripe Make a forced meat with the crumbs of bread, the yolk of eggs, sweet herbs, lemon-peel, nutmeg, salt, and pepper, mixt all together; shred this on the fat side of the tripe, and la...
- Made Dishes Of Various Kinds. Part 9
- How To Dress Chickens With Hog's Tongues Boil half a dozen chickens, and as many hog's tongues, and peel them; as also a whole cauliflower, in milk and water together, with a good deal of spinage by ...
- Made Dishes Of Various Kinds. Part 10
- How To Fry Cold Veal Let the veal be cut into very thin slices, and dipt in yolks of eggs, beaten first, and then in crumbs of bread mixt with a few sweet herbs, and shredded lemon-peel: put them int...
- Of Fruits And The Product Of The Kitchen-Garden, Which May Be Had In Every Month In The Year - January
- Fruits Yet Lasting Pears of several forts, besides the winter bonchretien; as also the black pear of Worcester and the English warden for baking. Apples; Golden pippins, nonpareils, russet-apples, Ke...
- Of Fruits And The Product Of The Kitchen-Garden - February
- Fruits To Be Had This Month Pears; bonchretien, citron d'hyver, winter russelet, bergamot de pasque, and lord Cheyne's great pear. For baking; Pickering, cardillac, English warden, and black pear of ...
- Of Fruits And The Product Of The Kitchen-Garden - March
- Fruits To Be Had This Month Pears; bergamot bugi, faint Martial, win-ter bonchretien, royal d'hyver. For baking; cardillac, Parkinson's warden pickering, with some others. Apples; nonpareil, golden r...
- Of Fruits And The Product Of The Kitchen-Garden - April
- Fruits To Be Had This Month Pears; lord Cheyne's, great pears, berga-motdepafque, Parkinson's warden, and some-times the cardillac, Apples; golden ruslet, stone pippin, John-apple, Pile's russet, and...
- Of Fruits And The Product Of The Kitchen-Garden - May
- Fruits To Be Had This Month Pearsi lord Cheyne's green, bergamot de pasque, parkinson's warden, and sometimes the cardillac. Apples; golden russet, stone pippin, John-apples, winter russet, Pile's ru...
- Of Fruits And The Product Of The Kitchen-Garden - June
- Fruits To He Had This Month Currants, gooseberries, strawberries of several sorts; Kentish and duke-cherries, Flanders-heart, white heart and black heart cherries; masculine apricots : in the forcing...
- Of Fruits And The Product Of The Kitchen-Garden - July
- Fruits To He Had This Month Apples; codlings, Margaret apples, white juneating, Stubbard's apples, summer costing, summer pearmain. Of last year, the John-apple, the stone-apple, and oaken-pin. Pears...
- Of Fruits And The Product Of The Kitchen-Garden - August
- Pruits To Be Had This Month Apples; Margaret apples, codlins, the summer white coustin, the summer pearmain,, and the summer pippins. Pears; jargonelle, Wind-for, cuisse madam, orange musk, blanquett...
- Of Fruits And The Product Of The Kitchen-Garden - September
- Fruits To Be Had This Month Apples. Pearmains, golden rennets, em-broidered apples, red calvilles, white calvilles, aromatic pippin, renne grise, cat's head, quince-apples, and spice-apples. Fears : ...
- Of Fruits And The Product Of The Kitchen-Garden - October
- Fruits To Be Had This Month Apples. The golden rennet, golden pippin, Loan's pear-main, quince-apple, red rennet, autumn pear-main, red calville, white calville, rennet grise, royal russet, embroider...
- Of Fruits And The Product Of The Kitchen-Garden - November
- Fruits To Be Had This Month Pears. Spanish bon-chretien, sucre vert, la chasserie, la marquise, chat brule, le besi-dery, bergamot, crassane, Martin sec, l'amadote, Louise bonne, Colmar, petit oin, v...
- Of Fruits And The Product Of The Kitchen-Garden - December
- Fruits To Be Had This Month Pears. The Colmar, St Germain, St An-drew, virgoleuse, ambrette, la chasserie, epine d'hyver, Ste. Augustine, beurre d'hyver, Spanish bonchretien, poire d'hyver, citron d'...
- Of The Nature Of Aliments; Or The Good And Bad Effects Of Meats And Drinks - Of Aliments From Quadrupedes Or Four Footed Animals
- Of The Parts Of Quadrupedes In General The musculous flesh of quadrupedes is more nourishing than any other part, is most in use, and makes up the bulk of the body. When animals are very young, and c...
- Good And Bad Effects Of Meats And Drinks. Part 2
- Of Veal Good veal is of a cooling, moistening, and bal-samic nature, yields good nourishment, and keeps the body open: the head and lights are proper ali-irient for persons troubled with disorders of...
- Good And Bad Effects Of Meats And Drinks. Part 3
- Of Mutton The belt sheep are bred in dry pastures and downs, where the air is pure and dry. The youngest is generally recommended; but some gentlemen of fortune will not touch it till it is above fiv...
- Good And Bad Effects Of Meats And Drinks. Part 4
- Of Rabbets Those rabbets are best that are bred in warrens, and feed upon odoriferous herbs, which frequently grow wild in such places. Rabbets are best when middle aged, for when they are too young,...
- Good And Bad Effects Of Meats And Drinks. Part 5
- Of Butter And Butter-Milk There are as many different butters, as there are milks of different animals; but that most in use is butter made with cows milk, which is best in the month of May. Butter i...
- Of Aliments From Winged Animals
- Of Fowls Fowls are of several kinds, and are diffe-rent with respect to their size, the beauty of their plumage, and other particularities. Those pullets that are young, well fed, and have not yet be...
- Of Aliments From Winged Animals. Part 2
- Of Geese Geese are either tame or wild, and are accounted good eating, especially the wild, which are better tailed than the other. Those are best that are fat and full grown, for when they are too y...
- Of Aliments From Winged Animals. Part 3
- Of Quails The antients had a very bad opinion of quails, and represented them as dangerous aliment; but experience has shown the contrary, for they are very good eating, only a little hard of digesti...
- Of Aliments From Fish
- Of The Pike The pike is a fresh water fish, and is seldom or never met with in the sea. These fish taken in clear running water are better and more wholesome than those that are bred in muddy ponds o...
- Of Aliments From Fish. Part 2
- Of The Tench The tench is a fish at present in great esteem for its taste : it delights chiefly in (landing waters, and in flow musddy rivers; but is no lover of clear rapid streams. For which reason...
- Of Aliments From Fish. Part 3
- Of Whitings Whitings are a thin (lender sea-fish, and seldom exceed a soot in length : the scales are small, the back whiter than other fish of this kind, and the belly is entirely white. There is no...
- Of Aliments From Fish. Part 4
- Of The Sturgeon The sturgeon is a large fish with a sharp mouth like a tube, and without jaws or teeth : it lives in the sea and rivers, but grows fattest in the latter. It weighs from one hundred to...
- Of Aliments From Fish. Part 5
- Of The Gar-Fish The gar-fish has a long and slender body, with a very long sharp snout : the back is green, the fides and belly of a silver colour, and the head of a bluish green : the under jaw is l...
- Of Aliments From Fish. Part 6
- Of Muscles And Cockles Muscles that are fat, white, and new, are very nourishing, and very easy of digestion. They are never eaten raw, but are put in a sauce-pan over the fire to stew in their own l...
- Of Aliment Taken From Vegetables
- Of Strawberries There are two sorts of strawberries, those that grow in gardens, and those that will not. The garden strawberries are bell, and most in esteem, of which some are red, and some are whi...
- Of Aliment Taken From Vegetables. Part 2
- Of Apricots Those apricots are best that are large, fleshy coloured, ripe, and which part easily from the stone. They are agreeable to the stomach, excite the appetite, promote urine, and are very pr...
- Of Aliment Taken From Vegetables. Part 3
- Of Pears There is a greater variety of pears than apples, of which those are best which have a sweet rich vinous taste. The rough and styptick are hard of digestion. Some have this quality to such a ...
- Of Aliment Taken From Vegetables. Part 4
- Of Cucumbers The world has been greatly divided in their opinions about cucumbers, some thinking them absolutely unwholesome, while others praise them above measure. The truth is, they are hard of di...
- Of Aliment Taken From Vegetables. Part 5
- Of Raisins And Currants raisins and currants are of the same nature, and abound with a sweet juice,which is very nourishing. They keep the body open when stoned, increase the appetite, are good in di...
- Of Aliment Taken From Vegetables. Part 6
- Of Filberds And Hazle-Nuts Filberds and hazle-nuts are more nourishing than walnuts, and they are best when they are not quite ripe, because they are then more moist, and more agreeable to the palate...
- Of Aliment Taken From Vegetables. Part 7
- Of Olives Olives, before they are pickled, are rough, bitter, and have a very nauseous taste; but after they are prepared with salt, vinegar, and water, they arc agreeable enough, especially to those...
- Of Aliment Taken From Vegetables. Part 8
- Of Kidney-Beans Some give kidneys-beans the name of French beans, but improperly. When these are young, and boiled in the pods, they yield good nourishment, and are more easy of digestion than pease,...
- Of Cabbages, Cauliflowers, And Coleworts
- Cabbages, cauliflowers, and coleworts are all of the same nature, which is very bad if you will believe some physicians; they tell you that they are hard of digestion, yield little nourishment, breed ...
- Of Cabbages, Cauliflowers, And Coleworts. Part 2
- Of Beets Beet is either white or red; the leaves of the former are used, and the root of the latter: They both are said to promote urine, loosen the belly, increase milk, purify the blood, and open o...
- Of Cabbages, Cauliflowers, And Coleworts. Part 3
- Of Leeks Leeks have been censured as being pernicious aliment, but without reason when they are boiled; for then they agree very well with persons who have thick gross humours, with phlegmatic consti...
- Of Cabbages, Cauliflowers, And Coleworts. Part 4
- Of Thyme Thyme has a sweet smell,and a warm penetrating aromatic talk. It strengthens and rarifies sizy humours, helps digestion, and is good in the asthma. It is of great use in the kitchen as a who...
- Of Cabbages, Cauliflowers, And Coleworts. Part 5
- Of Potatoes Potatoes were originally brought from America, but not from Virginia as some have asserted; for their potatoes are as long as a child's leg and thigh, and not unlike them in shape, being ...
- Of Spices
- Nutmegs help digestion, stlop vomiting, discuss wind, cafe colic-pains, abate loosenesses, and are good in cold disorders of the nerves; but too free a use of them, is bad for the head. Mace is a cove...
- Of Sugar
- Sugar is the essential salt of the sugar cane, and a natural soap which will mix with or unite oil and water. Hence it helps digestion, cleanses the lungs, promotes urine, and is good in a hoarseness ...
- Of Salt
- Common salt is of great use to prevent the putrefaction of aliments, and to restrain the heat of the humours of the body; it abates the sharpness of the fluids,and tend to carry the noxious particles ...
- Of Drinks
- Drinks restore the fluid parts of the body, are a vehicle for other aliments, and render digestion easy. Water is the principal, the most wholesome, and most necessary for life. Soft water is best,whi...
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