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.
33/212 page 27
![gently; add to the Afparagus a little mined Parfley and fweet Cream, a little Fennel, fome Nutmeg grated, Pepper and Salt ; then ftew it over a gentle Charcoal Fire, fquee&ing in it a little Lemon-juice, and fo ferve it on your Chickens. To Force all Sorts of Fowl,'] Take Veal Sweet¬ breads, Oyfters, Anchovies, Marjoram, a little Thyme and Savory, with fome Lemon-peel, Salt, Pepper and Nutmeg ; put the Yolk of an Egg to them to make them ftick together ; raife up the Skin of your Fowl, fluff it, and clofe it down again; fill their Bellies with Oyfters, road them, and ferve them up with Gravy Sauce. To hafi Chickens.] Cut fix Chickens info Quarters* cover them almcft with Water, and feafon them with Salr, Pepper, a Handful of fhred Parfley, half a Pint of white Wine; when they are boil’d enough, add thefe to the Yolks of fix Eggs, with a little Nutmeg, Vinegar and Ketchup, and a good Piece of Butter ; warm all thefe together, and pour them into a Soop-difh, and ferve them. ‘Pullets with Slices of Ham.] Fir ft trufs your Pullets, cut fome flices of Ham, for each Pullet one ; beat them a little, and feafon them with fhred Ci ves and Parfley ; loofen the Skin of your Pullets Breafts with your Finger, and fiids in a flice of Ham between ihe Skin and the Fkfh ; then blanch your Pullers, by laying them before the Fi e ; wrap th£m up in thirds of Bacon, arid roaft them ; when roalted, and the Bards taken off, put them in a Difh7 and pour on them f me Effenre of Flam. To boil Pigeons.] Stuff your Pigeons with fweet Herbs, chop’d Bacon, a little grated Bread, a Imlts Butter, Spice, and the Yolk cf an Egg; then boii them in Itrong Broth, white Win® V;neg3r, Mace, / A > A 1 e* di j](https://iiif.wellcomecollection.org/image/b30504193_0033.jp2/full/800%2C/0/default.jpg)
