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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![Force-Meats, Harfties, &c. Forc'd-Afeaty to be ufed as Occajion requires.']Taka four Pound of a Leg or Fillet of Veal, and two Pound of fat Bacon, two Pound of the belt Suet $ boil them over a clear Fire three Quarters of an Hour, and throw them into cold Water, leaffc your fat Bacon fhould diflulve in mincing ; Mince all thefe very fine, each feperate, and then all together 5 then take the Crumb of four t rench Rolls foaked in Milk, fixteen Eggs raw, Pepper, Salt, Onion and Parfley, according to your Palate, half an Nutmeg ; and put all thefe, with the above Ingredients, into a Mortar, and pound them very fine, and keep it for your Ufe ; This may be bfed for mod Diflies 5 indeed in Pies, Eggs are not proper. Scotch Collops an excellent Way.] Take the Flefh Part of aLeg of Veal lard it withBacon, as much as you think fir, fliced very thin^ then take half a Pint of Ale, and do the Veal in if, till the Blood be out 5 then pour out the Ale into a Porringer, and lake a little Thyme, Savory, and fweet Marjoram, chopp’d fmall * drew it over the Veal, fry it in Butter, and Hour it a little, till enough $ then it put in a Difh • put the Butter away, and fry thin bits of Bacon and lay in the middle of the Difh. For the Sauce, put into the Ale, four Anchovies, and a little white Wine, the Yolks of two Eggs, a little Nutmeg or Pepper: Melt the Anchovies before you put in the Eggs 5 and when it begins to thicken, put in a Piece of Butier and fhake it about till melted $ then pour it Over your Meat. You may do it in Gravy inftead of Ale ; melt your Anchovies in white Wine. Calf's Head HaJJ/d.] Boil the Head till the Meat is near enough for eating, take it up, and cut is into D thin](https://iiif.wellcomecollection.org/image/b30504193_0047.jp2/full/800%2C/0/default.jpg)
