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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![Foci, and them altogether in an earthen Pot, with as much Water as you think will do ; let it boil, and fcum it clear5 add to it as much Ginger as you can take up between your two Fingers and Thumb, twenty Grains of Pepper, eight Cloves, three large Pinches of Mace, two Bay-leaves, and boil it on a gentle Fire, without Flame, for eight or ten Hours, and take off the Fat, and drain it through a Nap¬ kin, and prefs it hard to get out all the Juice3 then let it dand twenty-four Hours, and skim off the Fat again, and put your Soop into an earthen glaz’d Pot, and let it boil on a gentle Fire till it grows as thick as Syrrup, and put it in (hallow earthen Difhes, and dry it, either on warm Sand, or in the Air 3 it will take four Days in drying 5 for if the Sand is too hot, it will diffolve it 2 When it begins to be as thick as Glew, cut it into fmall Pieces, and turn them often in the Difhes, till they are entirely dry 3 wrap them in Papers, and ufe them thus ; When you want a Soop, diffolve a Piece in boiling Water, with Salt. Sallery Soop.] Take good Gravy and ftrong Broth, of each the like Quantity 5 take four bunches of Sallery, ten Heads of Endive, and wafh them, the Outfide being taken off, cut them in Pieces a- bout an Inch long. This Soop may be Brown or Wh ite 3 if Brown, put your Herbs into two Quarts of boiling Gravy, being Hrfb blanch’d in boil in Water five or fix Minutes 3 then take the Cruft ( two French Rolls, and boil them in three Pints ( Gravy 3 drain it through a Strainer, and put it to the Herbs (when they are near ready) wi:h a Pullet jn the Middle and f< me Bread well foak’d tn the Broth. -- In all Soops you mud not put in your Thickening till your Herbs are very tender.](https://iiif.wellcomecollection.org/image/b30504193_0040.jp2/full/800%2C/0/default.jpg)
