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

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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$beaten white Pepper, and a few Cloves bruifed ; Safe it well, and pack it very clofe in the Thing you keep it in, with the Rind downward 5 cover it vvith Salt 5 and when it has flood near three Weeks, put in fo much'falt Pickle as will cover if, and then lay a falfe Bottom on the Top, to keep it under Pickle, Put the ordinary and bony Pieces by themfelves. To pickle Walnuts White.] Pare them till they look White, and put them into Salt and Water as you pare them, then boil them in Salt and Water in a Cloth, but let your Salt and Water boil before you put them in, when they are cold put them into Pickle of raw Vinegar, white Pepper, Mace and Nut me ?■. To pickle Cutrans for prefent Ufe,] Take either red or whi/e Currans, being not thorough ripe 5 give them a Warm in Vinegar, with as much Sugar as will indifferently fweeten them 5 keep them well covered with Vinegar. To pickle red Cabbaged] Take a red Cabbage, and flics it round as thin as pn{fible$ boil you; Vinegar, with Pepper, Salt, and Mace, and pour it boiling hot on the Cabbage, and flop it down clofe 5 let your Pot (land juft within the Warmth of the Fire for f me Time. This is a Fickle of little ufe, but lor the garnifhing of Diflies, Sailats and Pickles, sho’ fome People are fond of it. To pickle Salmon,] Take two Quarts of good Vinegar, half an Ounce of Jamaica Pepper • Cloves and Mace, of each a Quarter of an Ounce, near a Pound of Salt 5 hruife the Spice groily, and put all tbefe to a fmall Quantity of Water, pur juft enough to cover your Fifh ^ cur the Fifh round, in three or f ur Pieces, according to the fize of the Salmon, ard when the Liquor boils pqt in your Fifh, boil it well ; then$