Category: Cooking & Drinking
[Transcriber's Notes: Text that was superscripted in the original is framed as w^{th.}. Spelling in this text is fluid and archaic. Changes made are noted in the list at the end of this text.]
BLANCH and pound very fine half a pound of jordan almonds, add six yolks of eggs, a sufficient quantity of flour to bind it well, an ounce of oiled fresh butter, and sweeten to...
5. Part 5PARE four turnips, sweat them with a little water till they are done and the liquor reduced, then rub them through a tamis sieve. Add to them a small quantity of benshamelle, an...
8. Part 8TAKE slices of throat sweetbreads, and slices of veal or mutton of the same size; put them into a stewpan with a bit of fresh butter, a table spoonful of currie powder, the juic...
11. Part 11TAKE either lemon or orange peels well cleaned from the pulp, and lay them in salt and water for two days; then scald and drain them dry, put them into a thin syrup, and boil th...
4. Part 4BONE a rump of beef and daub it with slips of fat bacon, seasoned with sweet herbs, eschallots, beaten spices, pepper, and salt. Bind it round with packthread, and braise it til...
7. Part 7CUT two pair of scalded goose giblets into pieces of two inches long; then blanch them, trim the bones from the ends, and wash the giblets; after which drain them dry, put them...
10. Part 10SKIN and bone two large eels, lay them flat, and season with plenty of parsley, an eschallot chopped very fine, pepper, salt, beaten spices, and mushroom powder, a small quantit...
3. Part 3TAKE chuck beef cut into pieces, knuckles of ham and veal, pickle pork cut into square pieces of half a pound each; put all into a pot with peeled turnips, leeks, onions, carrot...
6. Part 6TAKE a piece of loin of pork with the rind and part of the under bone cut off; then cut into chops, season them with pepper and salt, cover them with puff paste, bake the pie, a...
12. Part 12TAKE a pound of fresh butter and rub with it a pound of flour, mix them into a light paste with a gill of yest and some warm cream, and set it in a warm place to rise; then moul...
2. Part 2CUT chuck beef into pieces, put it into a pot, set it on the fire, with a sufficient quantity of water to cover it. When it boils skim it clean; add a bunch of parsley and thyme...
1. Part 1[Transcriber's Notes: Text that was superscripted in the original is framed as w^{th.}. Spelling in this text is fluid and archaic. Changes made are noted in the list at the end...
13. Part 13All spelling on the monthly menus was retained as printed, for example, "Begetables." To confirm this, please see the images included in the HTML version. In the remaining text,...