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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![Pieces of about four or five Ounces each 9 pot it m to an Earthan Pipkin with a few Turnips, one Car¬ rot, one whole Onion, a little Thyme, Winter- Savoury, Sweet Marjoram, Parfley, fome Corns of ‘Jamaica Pepper, Salt, and Black Pepper, and thre® or four Bay Leaves ; then put as much Water as will a little more then cover them ; flop it very clofe to keep the Steam as much as poftible from going out ; and fet it over a flow Fire, fo that it may juft Simmer. If it be Brisket, it will take Four Hours to do it right 5 if any other Part, Three will be fufflcient. When it is enough, take out the Bay Leaves, and ferve up the reft altogether in a Soup Difh. Neck, Brefi, Knuckle, or any other Joint of Veal.'} Whatever Joint of Veal is to be ftewed, mult be put whole into the Stewpan, with Parfley, Winter- Savory,Thy me, Sweet-Marjoram,Lemon-peel, Mace, Nutmeg, a little Salt and Pepper. Mix fome white Wine with the Water, and put no more then will juft cover it 5 than ftop it clofe, and put it over a very flow Fire 9 When it is enough beat up the Yolks of three or four Eggs, and incorporate them with the Gravy that comes from it 5 and when you have put it in the Dilh, ftrew a few Mufhrooms, Capers, and a little Samphire over, and garnifh with Lemon, or Seville Orange, You may alfo add Truffles, Morelles, Coxcombs, and Artichoke-bot¬ toms, if you have them. This is a very delicate and favoury Dilh and pleafes moft Palates. Neck, Breaft, or any Joint of Mutton ] Some People like Mutton ftewed with Potatoes 9 and if fo, you muft cut the Mutton in Chops, and flice your Potatoes 9 pur in a larger Quantity of Salt and Pep¬ per than you do either with Beef or Veal, and a very little](https://iiif.wellcomecollection.org/image/b30504193_0027.jp2/full/800%2C/0/default.jpg)
