The compleat city and country cook, or, accomplish'd housewife. Containing, several hundred of the most approv'd receipts in cookery, confectionary, cordials, cosmeticks, jellies, pastry, pickles, preserving, syrups, English wines, &c. Illustrated with forty-nine large copper plates, directing the regular placing the various dishes on the table, from one to four or five courses: Also, bills of fare according to the several seasons for every month of the year. Likewise, the horse-shoe table for the ladies at the late instalment at Windsor; ... / By Charles Carter. ... To which are added, near two hundred of the most approved receipts in physick and surgery, for the cure of the most common diseases incident to families; with several sovereign receipts for the cure of the bite of a mad dog.

Carter, Charles

Date:: 1736

Credit: The compleat city and country cook, or, accomplish'd housewife. Containing, several hundred of the most approv'd receipts in cookery, confectionary, cordials, cosmeticks, jellies, pastry, pickles, preserving, syrups, English wines, &c. Illustrated with forty-nine large copper plates, directing the regular placing the various dishes on the table, from one to four or five courses: Also, bills of fare according to the several seasons for every month of the year. Likewise, the horse-shoe table for the ladies at the late instalment at Windsor; ... / By Charles Carter. ... To which are added, near two hundred of the most approved receipts in physick and surgery, for the cure of the most common diseases incident to families; with several sovereign receipts for the cure of the bite of a mad dog. Source: Wellcome Collection.

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Far, and ferve it up hot with a minced Sauce or Sal- picon over it. See Salpicon. rfo roll a Buttock of Beef. BONE a Buttock of Beef, fplit it in two, lay it on a DrefTer, and ftretch it out and lard it it with thick Bacon well feafoned. Then mince together feme boiled Ham, feafon with Salt, Pepper, fine Spice, fweet herbs, Chib- bo], and Parfly ; adding crumb of bread boiled in cream, and the yolks of three or four Eggs, and then pound all together in a mortar. Then fpread the minced meat over the Beef, roll it up, and tie it with a tape, lay flices of Bacon, and Beef, feafoned with Salt, Pepper, fine Spice, fweet Herbs, Onions, Carrots, and Parfnips, in the bottom of a Pot or Kettle, then lay in the Buttock, laying flices of Bacon over that. Cover the kettle clofe, and flew it for ten or twelve hours, with Fire over and under it. In the mean time make the following Sauce. Cut fome Ham into dice, cut fome Mulhrooms and Truffles fmall, with Chibol and Parfly. Tofs thefe up in a little melted Bacon, and moiflen with fome good Gravy. When this Sauce is almoft done, take off the Fat, thicken it with fome Cullis of Veal and Ham, and when you are ready to ferve it up, cut an An¬ chovy fmall, and put in it, and alfo a few Ca¬ pers. When the Buttock is enough drain it, difh it up, pour the Sauce over it, and ferve it up hot. This

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