Copy 1

Healths improvement: or, rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation / Written by that ever famous Thomas Muffett ... Corrected and enlarged by Christopher Bennet.

  • Moffett, Thomas, 1553-1604.
Date:
1655
Catalogue details

Licence: Public Domain Mark

Credit: Healths improvement: or, rules comprizing and discovering the nature, method, and manner of preparing all sorts of food used in this nation / Written by that ever famous Thomas Muffett ... Corrected and enlarged by Christopher Bennet. Source: Wellcome Collection.

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    and t&hereon they confiji- 3 57 As for digcftion, itwaxcth flow andweak^ either bccaufethe ftomach is too cold, orbecaufe the meat is of bad digeftion which is put into it. Sawces for flow digtftien. Gold ftomachs mull be quickned with fawces Hot of fpice; and meats hard of digeftion muft be helped with hot things: therfore I commend the ufe of muftard with biefe, and all kind of faked flefh and fifti-, and oni- on-faw with Duck, Widgin, Teal, and all water Foul; fait and pepper with Venifon, and galinga (awce with the fleih of Cygnets 5 and garlick or onions boild in milk with a ftuble Goofe; fugar and muftard with red Dcer,Crane, Shovelar and Buftard. Sawces for temperate Meats, But for temperate Meats and fpeedy of digeftion (as. Pork, Mutton, Lamb,Veal, Kid, Hen, Capon, Pullet, Chicken, Rabbet, Partridge, Pheafant,^r J we muft likewife devife temperate fawces: as muftard and green- fawceforPork„verjuiceandfaltfor Mutton i the ju'.ce - of Orenges or Limons with wine, fait and fugar for Ca- •; pons, Pheafants and Partridges 5 water and pepper for Woodcocks 5 vinegar and butter,or the gravet of roaft- , ed meat with Rabbets, Pigeons or Chickens •, for if their fawces fhould be either too cold, or too hot, fuch meats would foon corrupt in our ftomachs, being other- wife moft nourifhing of their own nature. As for the juft ' quantity and proportion of every thing belonging unto fawces and pickles, albeit took great painspi;„. jji,, g therein, writing whole volums of that argument, yet'ib j».ti«thift. few of thofe fawces agreed with moft mens natures, and fome of them perhaps (, if we might perufe thofe books) were grounded upon little or no reafon ; wherefore 1 leave the'directing of them to particular Cooks, who by experience can beft aime at every mans appetite, and