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

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.

36/212 page 30

$/ ; ( 3° ) To boil Geefe.~\ Let them be powdered, 9na then fill their Bell ies with Oatmeal, which is bed firft to be fteep’d in Milk; or a little fmall Broth, warm s You may feafon it as you pleafe, with Herbs, Spice and Onions ; fume will put in Beef- fuet; but that is as you like: When you h<ve filled the Belly, tie it at the Neck and Vent, boil it with Greens and Roots, and ferve it up. To roafi Larks.J When they are pick’d, frufs their Feet on their Backs, and not draw them; you may lard them with fmall Lards of Bacon, or you may put them on a wooden Skewer, and put a little lard of Bacon between two of them, and tie them 09 a Spit; when they are near done, dridge them with Salt and fine Bread-crumbs, and juft crifp them : You may put in the Dilh with them fry’d Crumbs of Bread, Verjuice, Pepper and Salt, with the Juice of an Orange, and ferve them. Note, Ton may make FricaJJeys, or Ragoos, or *Puptons of thefe as you make of other Fowls ; hut they are generally done whole ; and Ox-birds are done the fame Way with Larks, but then you mu ft mind to draw them. To few Wild Fowl.'] R oaft them till half enough, and cut them in Pieces; fet them over a Chafing- difh of Charcoal with half a Pint of Claret, and the fame Quantity of Beef-gravy, firft boil’d and feafon’d with Spice and Shallot ; ftew it in thi* Liquor till high colour’d, and well mix’d, and then ferve if. Giblets few’d ] Parboil them, and tofs them up in a Stew-pan, as a Fricaffey, and put into your Pan fome ftrong Broth ; cover them clofe, and let them ftew gently, till the Broth is near wafted : fn the mean Time, take two French Rolls, and let them fimmer$