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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![thin Slices 5 then put to it half a Pint of good Gravy : To this Liquor put two Anchovies, half 3 Nutmeg, a little Mace, and a fmail Onion ftuck with Cloves; boil this up in the Liquor a Quarter of an Hour 5 then ftrain it, and let it boil gently again 5 then put in your Meat, with a little Salt, and fome Lemon-peel fhred line, and let it dew a little : Mix the Brains with the Yolks of Eggs, and fry them for Garnifli 5 when the Head is ready, fhake in a Piece of Butter, and ferve it. Jin admirable way to ro aft a Calf's Head.] Take a Calf’s Bead with the Skin on, and boil it an Hour and a half $ when cold, lard it with Lemon- peel, and then fpit it 5 when enough, make good favoury Sauce, as you do for a hafh’d Head, and put into it forc’d Meat Balls fry’d Sweet-bread, Eggs and Clary, a little Bacon, feme Truffels and Morels, Mufhrooms and Cyders, and a little Lemon-juice, and mix it all well together with the Sauce, and pour over the Head.-—1 It may be done as well with the Skin off, as it comes from the Butcher’s. To make forc'd Meat 'Balls.] T ake a Pound of Veal, and the fame weight of Beef-fuet, and a hit of Bacon, fhred all together $ beat it in a Mortar very fine, then feafon it with fweet Herbs, Pepper, Salt, Cloves, Mace and Nutmegs $ and when you roll it up to fry, add the Yolks of two or three Eggs to bind it 5 you may add Oyffers, or Marrow, at an Entertainment. To roaft 2lipe ] Take the heft Roll of Tripe you can get, and put it into Water and Salt, for twelve Hours y then take it out, and dry it well, and cut in half. For your Seafoning, take Suer, Thyme, Par- fley and Bread crumbled fine, of each an equal Quantity 3 a little Lemon-peel, Pepper, Salt and Hutmeg; Mix thefe well all together, with ths Yolks](https://iiif.wellcomecollection.org/image/b30504193_0048.jp2/full/800%2C/0/default.jpg)
