The experienced English housekeeper / [Elizabeth Raffald].

Elizabeth Raffald

Date:: 1789

Credit: The experienced English housekeeper / [Elizabeth Raffald]. Source: Wellcome Collection.

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${mall, a tea-{poonful. of Chyan pepper, a little falt, half a lemon, three pints of Madeira wine, two meat-{poonfuls of mufhroom catchup, one of lemon pickle, half a pint of mufhrooms, and let them ftew flowly half an hour longer, and thicken it with flour and butter ; have ready the yolks. of four eggs boiled hard, and the brains of both heads. boiled; cut the brains the fize of nutmegs, and make a rich forcemeat, and {pread it on the caul of a leg of veal, roll it up, and boil it in acloth ong hour; when boiled, cut it in three parts, the middle largeft, then take up the meat into the difh, and lay the head over it, with the fkin fide up, and put the largeft piece of forcemeat between the ears, ‘and make the top of the ears to meet round it {this is called the crown of the turtle;) lay the other flices of the forcemeat oppofite to each other at the narrow end, and lay a few of the truffles, morels, brains, mufhrooms, eggs, and artichoke bottoms upon the face and round it, ftrain.the gravy boiling hot upon it, be as quick in.difhing it up as poffible, for it foon gets cold, ., Mock TurTLte a fecond Way. _ DRESS. the hair off .a calf’s head as. before, boil it half an hour ; when boiled, cut it in pieces half an inch thick, and,one inch and a half long, put it into a ftew-pan, with two quarts of veal gravy, and falt to your tafte; let it ftew one hour, then put in a pint of Madeira wine, half a tea-{poonful of Agpehs pepper, truffles and bs 4 WW 2 ‘ . 2 morels$

The experienced English housekeeper / [Elizabeth Raffald].

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