4 edition of The compleat lemon : a cookbook found in the catalog.
|The Physical Object|
|Pagination||xvi, 69 p. :|
|Number of Pages||62|
nodata File Size: 7MB.
Take Bay salt beaten very fine, and Salt-Peeter of each a like, and rub your Tongues very well with that, and cover all over with it, and as it wasts put on more, and when they are very hard and stiffe they are enough, then rowle them in Bran, and dry them before a soft fire, and before you boyle them, let them lie one night in Pompe Water, and boyle them in the same sort of water.
Take your Pigeons if they be not very young cut them into four quarters, one sweet-bread sliced the long way, that it may be thin, and the pieces not too big, one Sheeps tongue, little more then parboyl'd, and the skin puld off, and the tongue cut in slices, two or three slices of Veale, as much of Mutton, young chicken if not little quarter them, Chick-heads, Lark, or any such like, Pullets, Coxcombs, Oysters, Calves-Udder cut in pieces, good store of Marrow for seasoning, take as much Pepper and Salt as you think fit to season it slightly; good store of sweet Marjoram, a little Time and Lemon-Pill fine sliced; season it well with these Spices as the time of the year will afford; put in either of Chesnuts if you put in Chesnuts they must first be either boyl'd or roasted Gooseberries or Guage, large Mace will do well in this Pye, then take a little piece of Veale parboyl'd and slice it very fine, as much Marrow as meat stirred amongst it, then take grated Bread, as much as a quarter of the meat, four yolks of The compleat lemon : a cookbook or more according to the stuffe you make, shred Dates as small as may be, season it with salt, but not too salt.
30 Beautiful Vintage Dust Jackets We scoured our vast selection of vintage books for the most beautiful dust The compleat lemon : a cookbook, and soon discovered that selecting just 30 was a nearly impossible task. To make Jelly the best manner. A Pottage of Beef Pallats. Take the lean of a Legge of Pork, and four pound of Beefe-suet, or rather butter, shred them together very small, then season it with three quarters of an ounce of Pepper, and halfe an ounce of Cloves and Mace mixed together, as the Pepper is, a handfull of Sage when it is chopt small, and as much salt as you thinke will make them tast well of it; mingle all these with the meat, then break in ten Eggs, all but two or three of the whites, then temper it all well with your hands, and fill it into Hoggs gutts, which you must have ready for them; you must tye the ends of them like Puddings, and when you eat them you must boyle them on a soft fire; a hot will crack the skins, and the goodnesse boyle out of them.
this way, alter the tast to your mind. Take four or five chickens, cut them in peices, take two or three Sweet-breads parboyl'd and cut the peices as big as walnuts; take the Udder of Veal cut in thin slices, or little slices of Bacon, the bottom of Hartichoaks boyl'd, then make your coffin proportionable to your meat, season your meat with Nutmeg, Mace and Salt, then some butter on the top of the Pye, put a little water into it as you put it into the Oven, and let it bake an hour, then put in a leer of butter, Gravy of Mutton, eight Lemons sliced; so serve it.
Take the hanch, and parboyle it a while, then season it with two Nutmegs, a spoonfull of Pepper, and a good quantity of salt, mingle them altogether, then put two spoonfulls of white Wine-Vinegar, and having made the Venison full of holes, as you do when you Lard it, when it is Larded, put in the Venison at the holes, the Spice and Vinegar, and season it therewith, then put part into the Pot with the fat side downwards, cover it with two pound of Butter, then close it up close with course Past, when you take it out of the Oven take away the Past, and lay a round Trencher with a weight on the top of it to keep it down The compleat lemon : a cookbook it be cold, then take off the Trencher, and lay the Butter flat upon the Venison, then cover it close with strong white Pepper, if your Pot be narrow at the bottom it is the better, for it must be turned upon a Plate, and stuck with Bayleaves when you please to eat it.
To make a Coller of Beef. Take three pints of Ale, boyle it with Cloves, Mace and sliced Bread into it, then have ready beaten a pound of blanched Almonds stamped in a Mortar with a little white-wine, then strain them out with a pint of white-wine, thick your Ale with it, sweeten it as you please, and be sure The compleat lemon : a cookbook skim the Ale well when it boyles.
Expertly prescribing the most ready wayes, Whether, Italian, Spanish, or French For dressing of Flesh, and Fish, Ordering of Sauces or making OF PASTRY. Take three quarts of new Milk, and put in as much Rennet as will turn, take your Whay clean away, then breake your Curds very small with your hands, and put in six yolks of Eggs, but one white; an handfull of grated bread, an handfull of Flower, a little Salt mingled altogether; work it with your hand, roul it into little Loaves, then set them in a Pan buttered, then beat the yolk of an Egg with a little Beer, and wipe them over with a feather, then set them in the Oven as for Manchet, and stop that close three quarters of an hour, then take halfe a pound of butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar, set it on the fire, stir it till it be thick; when your Loaves are baked, cut off the tops and butter them with this Butter, some under, some over, and strow some Sugar on them.
Take a pint of French Wheat and a pint of Wheat flower, halfe a pound of Sugar, make it up into a stiff Paste, and rowle it into little rowles, wet them in warme Milk, and so Cram The compleat lemon : a cookbook, and they will be fat in four or five dayes, if you please you may sow them up behind one or two of the last dayes.
Take a pint of Cheese Curds and drain them dry, bruise them small with the hand, put in two handfulls of floure, a little Sugar, three or four yolks of Egs, a little Nutmeg and Salt, mingle these together and make them little, like eyes, fry them in fresh butter, serve them up with fresh Butter and Sugar.
Take the flesh of a washed Capon or Turkey cold, mince it so small as you can, then grate or scrape among the flesh two or three ounces of Parmasants or old Holland Cheese, season it with beaten Cloves, Nutmeg, Mace, and Salt, then take the bottoms and tops of foure or five new Rowles, dry them before the fire, or in an Oven, then put them into a faire silver Dish set it upon the fire, wet your bread in a Ladle full of strong Broth, and a Ladle-full of Gravy of Mutton then strow on your minced meat all of an equall thicknesse in each place, then stick twelve or eighteen peices of Marrow as bigge as Walnuts, and pour on an handfull of pure Gravy of Mutton then cover your Dish close, and as it stews adde now and then some Gravy of Mutton there to, thrust your Knife sometimes to the bottome, to keep the bread from sticking to the Dish, let it so stew stil, till you are ready to Dish it away, and when you serve it, if need require, ad more Gravy of Mutton, wring the juyce of two or three Oranges, wipe your Dishes brims, and serve it to the Table in the same Dish.
Take a pound of Almonds to halfe a pound of double refined Sugar beaten and Searced, lay your Almonds in water a day before you blanch them, and beat them small with your Sugar; and when it is beat very small, put in a handfull of Gum-dragon, it being before over night steeped in Rose-water, and halfe a white of an Egge beaten to froth, and halfe a spoonfull of Coriander-seed as many Fennell and Ani-seeds, mingle these together very well, set them upon a soft fire till it grow pretty thick, then take it off the fire, and lay it upon a clean Paper, and beat it well with a rowling pin till it work like a soft past, and so make them up, and lay them upon Papers oyld with Oyle of Almonds, then put them in your Oven, and so soon as they be throughly risen, take them out before they grow hard.