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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![Liquor, and two Blades of Mace, a lirrle whole Pepper; then take out your Oyfters, and ftrain all the Liquor: When your Turkey is almoft ready, put all your Sauce together, with a Piece of Butter, and a Spoonful or two of Gravy, a Spoonful of white Wine, a little Lemon-juice, and fliake it over the Fire, and pour it over the Turkey, and ferve it. To drcfs Snipes.Firft flit and wafh them, but take nothing out of their Bellies $ tofs them up in a Stew-pan, over'a clean Fire, with a little melted Bacon 3 feafon them to your Palate with Pepper and Salt ; pour in fome Ketchup, and when they are enough, fqueeze in the Juice of a Quarter of a Lemon, garnifh them with Lemon-peel fliced, and ferve them. To boil ‘Pullets and Oyjlers.] Boil them in Water and Salt, with a Piece of Bacon : For Sauce, melt a Pound of Butter, with a little white Wine and flrong Broth, and a Quart of Oyfters 3 then put your Pullets in a Difh, cut the Bacon, and lay about them, with a Pound or two of fry’d Saufages, and garnilh it with fliced Lemon. An admirable way to boil Fowls. ] Boil them as aforefaid 5 for the Sauce, tofs up Sweet-breads, Arti¬ choke-bottoms, Lamb-ftones Cocks-combs, and hard Eggs, all fliced in ftrong Broth, and white Wine, with Afparagus-tops and Spice 3 thicken it with a bit of Butter kneaded in Flour 5 garnilh the Difh with fliced Lemon. To drcfs Chickens and Afparagush] Firft: force your Chickens with good Forc’d-meat, and boil them white3 cut your Afparagus-tops about an Inch in Length, and parboil it in Water, a little Flour and But er, and drain it well 3 then put into your Sauce-pan a little Butter and Salt, and difolve it gently 5](https://iiif.wellcomecollection.org/image/b30504193_0032.jp2/full/800%2C/0/default.jpg)
