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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![fiutter, a little Flour, with fome Shrimps tofski up therein 5 pout this on the Fifh : Garnifh with Lemon-peel. To boil a Turhut or Holiburt.] Your Fifh being made elean, make a Bouillon of half Wine and Water, and feafon it with Spice, Salr, Herbs and Lemon-peel ^ let it boil fome Time before you put in your Fifh, and boil it half a Hour, fcum it as it boils, then take it up and drain it 5 you may ferve it on a clean Napkin* withLemon and Parfley, or in aDiih, withFifh-fauce upon Sippits or plain Butter. To make an excellent Sauce for Salmon.] Put into the Liquor of the Salmon, when you boil it, Salt, Vinegar and Mace $ take a Quarter of a Pint of the Liquor, and draw your Butter with it $ mince into it an Anchovy wafh’d clean, fome Lemon-juice and Nutmeg, half a Pint of Shrimps : two Spoonfuls of white Wine, with Ketchup and Mufhrooms. To drefs Crabs.'] Take out the Meat and cleanfe it from the Skins: put it into a Stew-pan, with a Quarter of a Pint of white Wine, fome crumbs of white Bread, an Anchovy and alittle Nutmeg $ fet them over a gentle Charcoal Fire, with tbeYolk of an Egg beat into it, a little Pepper, 2nd ftir together, and ferve them. To drefs Smelts] Let them flew? in a Pan with Butter, white Wine, a Piece of Lemon, a little Flour and Nutmeg, and ferve them up with Capers. To make a good Sauce for allfrepj Fife.'] Take tyo Anchovies, and boil them in a little whirg Wine a Quarter of an Hour, with a little Shallot cut thin ^ then melr your Butter very thick, and put in a Pint of pick’d Shrimps, and give them a Heat in the Butter, and pour them upon the Fifh : You may add Os Her Liquor if you will.](https://iiif.wellcomecollection.org/image/b30504193_0046.jp2/full/800%2C/0/default.jpg)
