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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![Yolk of an Egg ; then take half your Tripe, andf fpread the above Ingredients upon if, on the fat Side, then put the other half upon it; and roll it as hard as yeu can, and bind it with a Fillet, and then put the Spit through it, and bade it with Butter ; it will rake as much Reading as a Fillet of Veal. The Sauce is only Butter and Gravy : When it is done, take off the Fillet, and ferve it. To flew Beef-Stakes,] Take the Stakes off the Rib, and half broil them, and put them in your Srew-pan, cover’d with Gravy ; let them be well feafon’d with Pepper and Salt 5 roll up a bit of Butter and Flour, and the Yolk of an Egg, and throw it in $ ferve it with a few Capers thrown over ir. To roafl a Chit.e Mutton.] Fiift raife up the- Skin from the Chine-bone, a little downwards ; then take fome dices of lean Bacon feafon’d with Pepper, and roll’d Civcs and fhred Parllev, and fpread them over the Chine, and lay Bards of Bacon over them, and turn the Skin over it j tie the Chine with Tape and put white Paper over to prevent difcolouring ir, rtad it at a clear Fire 5 in roafting, throw Crumbs of white Bread over it : when.enough, ferve it with a Repalia of Cucumber'. To roafl Venifon.] Alter the Haunch is fpitted, beat the Whites ol three or four Eggs, and fprinkle in fome of the bed Flour, and rub it over your Meat with a Feather ; bade it with fweet Butter, and di idge it with Flour. For your Sauce, boil Claret, a little Pepper, Mace, Salt, Gravy and Butter y thicken it with gra'ed Bread. To make Muflard.] Chufe good clear Seed, and pick it, and walh it in cold Water ; drain ir, and rub it very dry in a clean Cloth ; then pound it in 4 Mot tar, with the bed white Wine Vin-egar, and . D 2 drain](https://iiif.wellcomecollection.org/image/b30504193_0049.jp2/full/800%2C/0/default.jpg)
