English Housewifry Exemplified In Above Four Hundred And Fifty

Take five pounds of flour dried and cold, mix to it an ounce of mace, half an ounce of cinnamon, a quarter of an ounce of nutmegs, half a quarter of an ounce of lemon-peel grate...

Take the largest white currans you can get, strip and break them in your hand, whilst you break all the berries; to every quart of pulp take a quart of water, let the water be b...

Take a good fowl, pull and draw it, then slit the skin down the back, take the flesh from the bones, and mince it very well, mix it with a little beef-suet, shred a jill of larg...

Gather your little nobs quickly after the blossoms are off, put them in cold water and salt three days, shifting them once a day; then make a pickle for them (but don't boil the...

Take the largest quinces when they are at full growth, pare them and throw them into water, when you have pared them cut them into quarters, and take out the cores; if you would...

Take six or eight pigeons and truss them, season them with nutmeg, pepper and salt. _To make the Stuffing_. Take the livers and shred them with beef-suet, bread-crumbs, parsley,...

Take your quinces and coddle them as you do apples, when they are soft pare them and cut them in pieces, as if you would cut them for apple pies, then put your cores, parings, a...

Scrape and gut them, wash and dry them clean, season them with pepper, salt, mace, and nutmeg; let the two last seasonings be higher than the other; put a little butter at the b...

Boil your calf's feet as you would do for eating, take out the long bones and split them in two, when they are cold season 'em with a little pepper, salt and nutmeg; take three...

Take two calf's feet, when they are dress'd, put two quarts of water to them, boil them over a slow fire till half or better be consumed; when your stock is cold, if it be too s...

Take a pennyworth of curds, mix them with a little cream, beat four eggs, put to them six ounces of clarified butter, a quarter of a pound of sugar, half a pound of currans well...

Take a leg of veal, take off the thick part and cut in thin slices for collops, beat them with a paste-pin 'till they be very thin; season them with mace, pepper and salt; fry t...

In above FOUR HUNDRED AND FIFTY RECEIPTS, Giving DIRECTIONS in most PARTS of COOKERY; And how to prepare various SORTS of SOOPS, CAKES, MADE-DISHES, CREAMS, PASTES, JELLIES, PIC...

To half a peck of flour, put a full jill of new yeast, and a little salt, make it with new milk (warmer than from the cow) first put the flour and barm together, then pour in th...