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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$Seeds rteep’d all Night in a Pint of Sack* fweeten?d %o your Palate 5 add what Sweet-meats you will. A Lamh-fione or Sweet-bread ‘Pie.’] Boil, blanch9 Hke and feafon them with Pepper, Salt, Nutmeg, and Mace, and lay them in the Pie with flieed Artichoke-bottoms | Butter and clofe the Pie, and pour in a Lear. A ‘Pigeon Pie.°\ Trufs and feafon your Pigeons with Pepper, Salt, and Nutmeg 5 lard them with Bacon, and Stuff them with Forc’d-meats y lay on Lamb-Hones, Sweet-breads, and Butter, and clofe the Pie 5 pcur in Liquor made of Claret, Gravy, OyfLr» Liquor, two Anchovies, a Faggot of fweet Herbs, and an Onion 5 boil this up, and thicken it with brown Butter. This Liquor ferves for feveral other forts of Meat and Fowl Pies. — A Chicken Pie is made the fame Way. Hare Piei] Cut your Hare in Pieces, break the Bones, and feafon it to your Tafte, and lay it in your Pie, with flieed Lemon and Butter, and clofe the fame. Veal Pie to he eat cold A Raife a high round Pie ; then cut a Fillet of Veal into four or five Fillets, ar.d feafon it with Pepper, Saif, Nutmeg, Mace, and Cloves, a little minced Sage, and fweet Herbs, and lay it in the Pie, with Slices of Bacon at the Bottom $ and between each piece lay on Butter, and clofe the Pie. When it is baked, and half cold, fill it up with clarify’d Butter. Venifin Pajly.~\ Bone a Side or a Haunch of Venifon cut fquare, feafon it with Pepper and Salt, and make up your Party s For a Buck Party, a peck of Flour, and lor a D( e, three Quarters of a Peck 9 two Pound of Beef-fuet at the Bottom of the Buck, and a Pound and half of the Doe Parte 5 Work your P o K-* o. £ U * m$