The compleat housewife: or, accomplish'd gentlewoman's companion: being a collection of ... recipts ... in cookery [etc.] ... to which is added a collection ... of receipts of medicines ... / by E--- S---- [i.e. Eliza Smith].

  • Smith, E. (Eliza), -approximately 1732.
Date:
1739
Catalogue details

Licence: Public Domain Mark

Credit: The compleat housewife: or, accomplish'd gentlewoman's companion: being a collection of ... recipts ... in cookery [etc.] ... to which is added a collection ... of receipts of medicines ... / by E--- S---- [i.e. Eliza Smith]. Source: Wellcome Collection.

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    eggs boil’d hard, and bruis’d fmall with the back of a fpoon; feafon with a little fait, pepper, and nut- meg, fome thyme and parfley, both Hired fmall ; mix thefe together well, and pound them a little, and make it up in a (tiff pafle, with half a pound of butter and an egg work’d in it; juft flour it to keep it from flicking, and lay it by till your Pye is fit, and put a very thin pafte in your difh, bottom and Tides ; then put your forc’d-meat, of an equal thick- nefs, about two fingers broad, about the Tides of your difh, as you would do a pudding-cruft •, duft a little flour on it, and put it down clofe ; then fill your Pye, a dozen of Potato’s, about the bignefs of a fmall egg, finely pared, juft boiled a walm or two, a dozen yolks of eggs boil’d hard, a quarter of a hun¬ dred of large oyfters juft fcalded in their own liquor and cold, fix morels, four or five blades of mace, fome whole pepper, and a little fait butter on the bottom and top j then lid your Pye, and bake it an hour *, when ’tis drawn, pour in a caudle made with half a pint of your oyfter liquor, three or four fpoonfuls of white-wine, and thicken’d up with but¬ ter and eggs, pour it in hot at the hole on the top, and fhake it together, and ferve it. Artificial Potatoes for Lent: A Side- Di/Jj; Second Courfe. TAKE a pound of butter, put it into a ftone mortar with half a pound of Naples-hifkzi gra¬ ted, and half a pound of Jordan almonds beat fmall after they are blanched, eight yolks of eggs, four whites, a little fack and orange - flower - water ; fweeten to your tafte ; pound all together till you don’t know what it is, and with a little fine flour make it into a ft iff pafte, lay it on a table, and have ready about two pounds of fine lard in your pan, let it boil very faft, and cut your pafte the bignefs of chefnuts, and throw them into the boiling lard, and let them boil till they are of a yellow brown ; and when they are enough, take them up in a fieve K 2 to