The compleat cook, market-woman, and dairy maid / [Jassintour Rozea].

  • Rozea, Jassintour
Date:
1756
Catalogue details

Licence: Public Domain Mark

Credit: The compleat cook, market-woman, and dairy maid / [Jassintour Rozea]. Source: Wellcome Collection.

    159/168 page 155
    and pot marjoram, marygolds, fweet bafil, and dried taragan, Spanijh chardoons, fellery, endive, water creffes, fage, beet leaves, favoys, white and red cabbage, green and brown kail ; if the weather proves mild, there will be chervile, burnet, and cabbage lettice. Fruits. Apples, pears, limans, china and feville o^ ranges, medlars, quinces, chefnuts, and forced afparagus. ' Fhe Method of making Sauces, [continued from page 153.] Sauce hajhe. Take two ounces of truffles and morells; put them in a fauce-pan with a pint of water ; fet them on the fire to boil flowly for half an hour; drain them into a fieve, and waffl them in cold water, to take out all the band which is apt to flick in the morells; put fhefe on a clean table, to be chopped with the following ingredients, one handful of freffl mufhrooms, being firfl waffled and picked, the tender leaves of two heads of fellery, one handful of chervile, halt a handful of burnet, with a little forrel, a little parfly, a little of the heart of a green favoy, (cabbage) and three green young onions, with about thirty capers; all thefe being chopped ex¬ ceeding frnall, take a fmall ftew-pan, and put therein two table-fpoonfuls of oil, the chopped herbs, and four ounces of lean ham, cut in one this
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