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.

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    firft chopped exceedingly fine ; put the drained fauce to the eggs; make it hot without boiling ; and ferve with the juice of half a limon. Sauce a Id Remain. Put in a fmall ftew-pan one pound of veal cut in three dices, a quarter of a pound of ham cut in two dices; cover the ftew-pan, and fet it on a dow fire, that the meat may throw out its gra- vey 5 after which, put the ftew-pan on a briiker fire ; and, when the veal begins to ftick to the bottom of the ftew-pan, put in a full glafs of white wine, with a quart of rich veal broth ; cover the ftew-pan, and let it boil (moderately bride) till it is reduced to a little more than a pint; ftrain it through a lawn fieve 3 put this gra~ vey into a fmall clean well-tinned ftew-pan; cover it, and fet it on a clear dowifh fire; let it reduce to the quantity of half a pint. The fauce being done fo far, pick, wadi, and drain the following herbs, one handful of chervile, one handful of burnet, half a handful of balm, and about half a dozen tender fprigs of taragan ; blanch all thefe for three minutes in boiling water 5 take them out, and put them into cold water ; drain and fqueeze out ail the cold water from them; put the herbs, fo ordered, into a clean marble mortar, and pound them with a wooden peftle, till they become as a pafte ; take it out of the mortar, and put it into the ftew-pan with the gravey ; fet the ftew-pan on a bride fire, and, juft as it is going to boil, take it from off the fire, and ftrain it through a lawn or tammy-fieve; put in the juice of near half a limon, and three white pepper corns g roily
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