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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![ftrain If* not to thin, snd keep it always clofe covet'd or it will lofe it s Strentgth. Eggs made to eat like MuJbrccmsT] Take fix Eggs, and boil them hard, peel them, and cut them in thin Slices 5 put a Quarter of a Pound of Butter into the Frying-pan, and make it hot 5 then put in your Eggs, and fry them quick, for half a Quarter of an Hour $ throw over them a little Salr. Pepper, and Nutmeg. For Sauce, take a Pint of white Wine the Juice of a Lemon, a' Shallot fhread fmall, a Quarter of a Pound of Butter, and ftir it all together, and lay it on Sippets, and ferve if. 'Beef dry d after the Torkfoire Way.] Take the beft part of a Buttock of the fat Ox, and cut in what Shape you pleafe $ then take a Quart of Petre- falt, and as much good Bay-falt as will fait it very well, and let it hand in a c< Id Cellar ten Days in Salt, in which Time you mu ft turn it snd rub in the Salt 3 then take it out of the Brine, and hang it in 3 Chimney where a Wood Fire is kept, for a Month » in which Time it will dry, and keep a Year. When you eat it, boil it tender ; and when cold, cut it in Slices, and eat it with Vinegar and Bread and Butter. To roafl a Tongue and Udder.'] Boil the Tongue a little, blanch it, and lard it with Bacon, the length of an Inch, being firft feafoned with Nutmeg, Pep¬ per and Cinnamon, and Stuff the Udder full of Cloves: then fpit and roaft them : bafte them with fweet Butter, and ferve them up with Claret Sauce 5 garnifh with fliced Lemon. •* To cla> ify Butter.] Melt your Butter in a large glaz-’d Pot, on a gentle clear Fire, put a little Water to lr, and fhake them well together ; when it is coleij take away the Curds and Whey from the ‘Bottom 5](https://iiif.wellcomecollection.org/image/b30504193_0050.jp2/full/800%2C/0/default.jpg)
