The ladies best companion; or, a golden treasure for the fair sex. Containing the whole arts of cookery ... With plain instructions for making English wines ... To which is added The art of preserving beauty ... / by Amelia Chambers. To which are added Every lady her own and family's physician ... also The family instructor ... And a great variety of other articles too numerous to be inserted in a title page.

  • Chambers, Amelia.
Date:
[1800?]
Catalogue details

Licence: Public Domain Mark

Credit: The ladies best companion; or, a golden treasure for the fair sex. Containing the whole arts of cookery ... With plain instructions for making English wines ... To which is added The art of preserving beauty ... / by Amelia Chambers. To which are added Every lady her own and family's physician ... also The family instructor ... And a great variety of other articles too numerous to be inserted in a title page. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    To roajl a Goofe. Take a little fage, and an onion chopped fmall, fome pepper and fait, and a bit of butter ; mix thefe toge- ther, and put it into the belly .of the goofe. When it is on the fpit finge it with a piece of paper, dredge it with a little flour, and • bade-it with butter. When it is done (which may be known by the leg being tender) rake it up, and pour through it two glafl’es of red wine, and ferve it up .in the fame difh, with applc-fauce in a bafon,-- To roajl a Turkey. Take a quarter of a pound of lean veal, a little thyme, parfley, fweet-marjoram, a fprig of winter favory, a bit of lemon-peel, an onion, a nutmeg grated, a dram of mace, a little fait, and half a pound of butter; cut your herbs very fmall, pound your meat, and mix all together with three eggs, and as much flour or bread as will make-it of a proper -confiftence ; then fill the crop of your turkey with it, paper the breaft, and lay it down at a good diftance from the fire. When the fmoke be- gins to draw to the fire, and it looks plump, bade it and dredge it with a little flour, then take it up, and fend it to table, with good gravy in the dilh, and either bread or onion fauce in a bafon. To roajl Pigeons. Take a little pepper and fait, a fmall piece of butter, and fome parfley cut fmall ; mix thefe together and put it into the bellies of your pigeons, tying the neck ends tight. Keep them conftantly turning round., and bade them with butter. When they are done take them up, lay them in a dilh, and they will produce fufficient* gravy of themfelves. To dr e/s Larks. Put them on a little bird fpit, and roall them ; and lor fauce have crumbs of bread done thus : take a fauce- ptn or dew-pan and fome. butter ; when melted have a good piece of crumb of bread, and rub it in a clean C -3 cloth-