The English house-wife. Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, extraction of oyls, banqueting stuffe, ordering of great feasts, preserving of all sort of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth and dying; the knowledge of dayries, office of malting; of oates, their excellent uses in families: of brewing, baking, and all other things belonging to a household / A work generally approved, and now the fourth time much augmented. Purged, and made most profitable and necessary for all men, and the general good of this kingdome. By G.M.
- Gervase Markham
- Date:
- 1631
Licence: Public Domain Mark
Credit: The English house-wife. Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgery, cookery, extraction of oyls, banqueting stuffe, ordering of great feasts, preserving of all sort of wines, conceited secrets, distillations, perfumes, ordering of wooll, hempe, flax, making cloth and dying; the knowledge of dayries, office of malting; of oates, their excellent uses in families: of brewing, baking, and all other things belonging to a household / A work generally approved, and now the fourth time much augmented. Purged, and made most profitable and necessary for all men, and the general good of this kingdome. By G.M. Source: Wellcome Collection.
91/280 page 69
![: ' ■ - % Booke. Skill in Cookery. Now for Sallets for (hew only, and the adorning and getting out of a table with numbers of diflies , they be^tsfcrihcw thofe which are made of Carret rootes of fundryeco-oae y‘ lours well boiled, and cut out into many (hapes and pro¬ portions , as fome into knots, (omein the manner of. Scutchiows and Armcs, fome like birds, nnd fome like wild beads, according to the Art and cunning of the Workman ^and thele for the mod part are feafoned with Vinegar, Oyle,and a little Pepper. A world of o- tber Sallets there are, which time and experience may bring to our Houjtvfes eye, butthecompofitionof them, and the feruing of them differeth nothing from rhefe already rehearfed. OF Now to proceed to your Fricafes, or Quelque cho- Q^]lc^cacnh-„ fes, which are difhes of many compofitions, and ingre* ^ quc c “ dientSjasFledi, Fdh, Egges, Hearts, and many other thinges, all being prepared and made ready in a fry¬ ing pan, they are likewife of two forts, firpple and com- pound. Your fimple Fricafes are Egges and Col lops fried, whether the Collopsbe of Bacoa,Ling,Bcefe,or youpg otfimplcFri- Porke,the frying whereof is lo ordinary,that it needethcaics* not any relation, or the frying of any Flefh or Fifh (Im- ple of it felfe with Butter or fweete Oy le. To haue the bed Collops and Egges, you (hall take Beft ColIops the whited and younged Bacon sand cutting away the and Egges. fward, cut the Coilops into thin dices, lay them in a di(h, and put hot water vnio them, and fo let them dand an houre or two, for that will take away the cx- treamc faltnefle ; then draine away the water cleane, and put than into a drie pewter difh, and lay them one by one, and fet them before the beate of the fire, fo as they may toade and turnc them (o. F 3 /VVv • 7^.\ - »ir s, \\ ' ul ir-’V . ' f .*-■■■■](https://iiif.wellcomecollection.org/image/b30328068_0091.jp2/full/800%2C/0/default.jpg)
