Bradshaw's family companion. Containing ... five hundred receipts in cookery ... also curious extracts from a famous treatise on the teeth, their disorder and cure / [by Dr. Hoffham, i.e. Friedrich Hoffmann] Together with the Cellar-Man.
- Bradshaw, Penelope
- Date:
- 1753
Licence: Public Domain Mark
Credit: Bradshaw's family companion. Containing ... five hundred receipts in cookery ... also curious extracts from a famous treatise on the teeth, their disorder and cure / [by Dr. Hoffham, i.e. Friedrich Hoffmann] Together with the Cellar-Man. Source: Wellcome Collection.
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![Sauce. This Sort of Difh takes almofl as much boiling as Mutton. ‘Pike.] Wafh your Pike clean, then trufs it round with the Tail in its Mouth, and its Back fcotched in three Places $ then throw it in the boiling Water with a good deal of Salt and Vine- gar, three or four blades of Mace, and the Peel of a whole Lemon ; Let it boil faft at firfb; for that will make the Pike eat firm, but more flow afterwards. The Time muft be proportion’d to the Bignefs of he Fifh, but half an Hour is enough for a very Uarge one. The heft Sauce for this is plain Butter with a few Shrirrfps and a Seville Orange. F^ejb Cod.'] Mix a great deal of the bed white. Wme Vinegar with the Water in which you boil Frefh Cod, Lemon-peel, Saif, Mace and Cloves, otherwife the Fifh will tafte Waterifh, be very flabby, and liable to break in the Kettle. The Sauce for this cannot be too rich, and if you are al¬ lowed it, fpare neither Kitchup, Body of a Lobfter, or Crab, Qyfters and Shrimps 5 but if you have not all thefe at hand, put in as many of them as you can. You may know when it is enough, as you may all Fifh, by the dropping out of the Eyes. Barrel Cod, or any other Salt Fijlr.] All Kinds of Salt Fifh muft lie in Water proportionable to its Saltnefs : Truft not therefore to the Words of thofe you buy it of, but tafte a bit of one of the Flanks. This requires more boiling than any Frefh Fifh. The Sauce for it is Butter, Eggs, Muftard, and Paifnips, or Potatoes. ‘ROASTING Butchers Meat. Beef.] When you Roaft Beef, make up a ftrong lading Fjre, that it may penetrate into the Heart of the Meat, elfe the Infide will be raw when the Out- fids](https://iiif.wellcomecollection.org/image/b30504193_0023.jp2/full/800%2C/0/default.jpg)
