Volume 1

The lady's companion. Containing upwards of three thousand different receipts in every kind of cookery: and those the best and the most fashionable; being four times the quantity of any book of this sort. With the receipts of Mrs. Stephens for the stone; Dr. Mead for the bite of a mad dog; the recipe [of T. Sandford and E. Gent] sent from Ireland, for the gout; Sir Hans Sloane's receipt for sore eyes; and the receipt for making tar water.

Date:
1753
Catalogue details

Licence: Public Domain Mark

Credit: The lady's companion. Containing upwards of three thousand different receipts in every kind of cookery: and those the best and the most fashionable; being four times the quantity of any book of this sort. With the receipts of Mrs. Stephens for the stone; Dr. Mead for the bite of a mad dog; the recipe [of T. Sandford and E. Gent] sent from Ireland, for the gout; Sir Hans Sloane's receipt for sore eyes; and the receipt for making tar water. Source: Wellcome Collection.

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    The Lapy’s Compra NioR. 23 A Veal Soop with Barley. OUR Stock muft be with a Fowl, a Knuckle of Veal, and fome Mutton, feafoned only with Mace; then - ftrain all off; put in half a Pound of French or Pearl Barley ; boil it one Hour, feafon it well, and boil in the Middle a Fowl, or two Chickens, and juft as you ferve it up put in -chopp’d Parfley. ‘ : Scotch Barley-Broth. ET a Neck, a Loin, or a Breaft of Mutton, cut it to Pieces, wafh it, put as much Water as will cover it; then when it boils fkim it clean, and feafon it with Pepper and Salt, fome diced Carrots, Turnips, fome Onions, a Fag. got of Thyme and Parfley, and fome Barley ; ftove all this wel] together; then fkim it well: You may put ina Knuckle of Veal, or a Sheep’s Head finged, with the Wool on, foak- ed and fcraped, and it will be white; fo ferve away with the Meat in your Broth. ‘Fo make this green, inftead of Turnip and Carrot, take a - Handful of red Beet Leaves or Broccolli, a Handful of the Blades of Onions, and a Handful of Spinach, wafhed and fhred {mall. , . A Hodge-frodge. = ie KE about fix Pounds of the Sticking-piece, or Brif- cuit of Beef ; a Knuckle of Veal, a Cow-heel, and a Pig’s Ear; let them be a little more than covered with Water, put them on the Fire, keep fkimming them, and let them boil about an Hour; then feafon them with Pepper and Salt; put in Carrots and Turnips, cut in handfome Pieces, not fliced, fome Onions, Beet Leaves, Sellery, Thyme, and Winter-Savory in a Faggot, to be taken out again, then let them all ftew over a moderate Fire above two Hours more. ae Another Way to make a Hodge-Podge. QP \AKE fome of the lower End of a Brifcuit of Beef, 2 _ cut it into Pieces two Inches long and broad, put them into cold Water, then blanch them, afterwards put them into a Pot, with a great many Carrots, Parfnips, and a few -Turnips; then feafon with Pepper, Salt, a Bunch of {weet Herbs, half a Dozen Onions, a.Piece of Ham, and, if you think proper, a Piece of Cervelas ; then cover it with Slices ie ; | | ee OG