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.

    54/442 (page 46)
    ae N.S Ale J i a <se2° 9 oe OO Lee ee | : } ; = 46 The Lavy’s Comp AaNnto N. Jour; take all out, and garnifh the Difh with the little Loaves ; you muft have a large one prepared after the fame Manner, and forced with minced. Partridge, to put in the Middle of the Difh. Serve it hot. A Pottage of a Lamb’s Head. CALD your Lamb’s Head and Feet, boil them, with the Livers and fome middling Bacon, in a Pot of good Broth; then foak your Crufts as ufual, and place the Head ‘upon them in the Soop-Dith ; garnith it handfomely with the Livers and Feet; fry the Brains with the Yolk of an Egg ‘and fome Crumbs of Bread, and let them take a fine Co- : four ; then put them in their Place, and, upon the Whole, throw a white Cullis well tafted, made of Veal, Slices of ) - Ham, Onions, Muthrooms, Parfley, Cloves, Crumbs of Bread, &c. pounded in a Mortar, with a Moiftening of ‘Broth ; let it be well tafted, and {erve it hot. tee] In the Room of a white Cullis you may ufe a good Cullis of Peas, and garnifh as above, or make ule of green Peas, and : a Cullis of the fame, according to the Seafon. ai is A Hare Soop.” E T your Hare be cut in fmall Pieces, wath it, and put ; it into a Stew-pan, with a Knuckle of Veal; put in a Gallon of Water, a little Salt, and a Handful of {weet | Fferbs ; let it ftew till the Gravy be good; fry a little of ‘ the Hare to brown the Soop; put may put in fome Crufts | of white Bread among the Meat to thicken the Soop; put : it into a Difh with a little ew’d Spinach, crifp’d Bread, and afew Fore’d-Meat Balls. Garnifh with boil’d Spinach and Turnips, cut in thin {quare Slices. Jo make a good Pottage. A : A KE a Quarter of a Pound of Butter, and put it into the Stew-pan, and let it fland over the Stove till it is” brown, then fhred an Onion fmall:and put into it; then fhake in fome Flour whilft tis pretty thick, then put in two Slices of Lemon, a little Mace, beaten Pepper, and a little Bunch of Thyme; then take Ox-palates, and Sweetbreads, cut them in thin Slices, and put in the Pottage with fome -Fore'd-Meat Balis; then let them ftand over the Stove, and as the Fat rifeth {kim it off, then take three Heads of white. Endive, and boil it a little, then fhred it, and put itin the Broth, with fry’d Saufages, cut in Pieces, and letit Re = : ut : oe SEES | aS Be iS é 4 Se RS De A TNC ata gs o> AD ROLF) USS Gs a ae Se Seth a ‘ hg le as So ei