Old Cookery Books and Ancient Cuisine |
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almonds anchovies Art of Cookery bake beat beaten beef beer Book of Cookery broth butter cake candied cheese cloves collops Compleat Housewife Cook COOKERY BOOKS cream cuisine culinary currants dinner dish double-refin'd sugar dress drink edition English Fantasticks fifteenth century fire fish flour fork Form of Cury French gallons half a pound Henry VII hour household juice keep kettle King King Arthur kitchen ladle lady lemon let it stand liquor little salt loaf London mace master-cook meal meat metheglin milk mutton Neckam nutmeg nutmeg grated orange orange-flower-water ounces oven palates Penny Magazine pepper pickle pint pound of sugar preface pudding quart quarter quinces receipts roast sack sauce savoury says scalding season served shred skirrets slices sort spice spoon stir syrup tender tion tis cold trencher veal venison verjuice vessel volume white-wine wine yolks yolks of eggs
Popular passages
Page 27 - was at a knight's house, who had many servants to attend him, that brought in his meat with their heads covered with blu» caps, the table being more than half furnished with great platters of porridge, each having a little piece of sodden meat. And when the table was served, the servants did sit down with us ; but the upper mess, instead of porridge, had a pullet, with some prunes in the broth.
Page 164 - Collection of above Three Hundred Receipts in Cookery, Physick and Surgery for the use of all Good Wives, Tender Mothers, and Careful Nurses, not so much because it is curious and tolerably rare, as because of the little legend, "Homage to Autolycus,1 Austin Dobson,
Page 225 - Many a gossip's cup in my time have I tasted, '. • And many a broach and spit have I both turned and basted...
Page 243 - Sport of the Gentry ; they are more polite in Eating than the French, devouring less Bread, but more Meat, which they roast in Perfection ; they put a great deal of Sugar in their Drink...
Page 76 - By Patrick Lamb, Esq. ; near 50 Years Master-Cook to their late Majesties King Charles ii, King James ii, King William and Queen Mary, and to Her Present Majesty Queen Anne.
Page 155 - The following receipts are not a mere marrowless collection of shreds, and patches, and cuttings, and pastings, but a bond fide register of practical facts, — accumulated by a perseverance not to be subdued, or evaporated, by the igniferous terrors of a roasting fire in the dog days — in defiance of the odoriferous and calefacient repellents of roasting— boiling — frying — and broiling...
Page 155 - Seventh time, been carefully revised — but this last time I have found little to add, and little to alter. I have bestowed as much attention on each of the 500 Receipts — as if the whole merit of the Book was to be estimated, entirely, by the accuracy of my detail of One particular process. The increasing demand for...
Page 147 - Cookery may be made so too. A prescription which is now compounded of five ingredients, had formerly fifty in it. So in cookery, if the nature of the ingredients be well known, much fewer will do.
Page 28 - They drink pure wines, not with sugar as the English, yet at feasts they put comfits in the wine, after the French manner, but they had not our vinteners
Page 98 - To fry Cucumbers for Mutton Sauce: — You must brown some butter in a pan, and cut the cucumbers in thin slices ; drain them from the water, then fling them into the pan, and when they are fried brown, put in a little pepper and salt, a bit of...