Copy 1

The compleat housewife: or, accomplish'd gentlewoman's companion: being a collection of upwards of six hundred of the most approved receipts in cookery / With copper plates curiously engraven for the regular disposition or placing the various dishes and courses. And also bills of fare for every month of the year. To which is added a collection of above two hundred family receipts of medicines. By E---- S---- [i.e. Eliza Smith].

  • Smith, E. (Eliza), -approximately 1732.
Date:
1734
Catalogue details

Licence: Public Domain Mark

Credit: The compleat housewife: or, accomplish'd gentlewoman's companion: being a collection of upwards of six hundred of the most approved receipts in cookery / With copper plates curiously engraven for the regular disposition or placing the various dishes and courses. And also bills of fare for every month of the year. To which is added a collection of above two hundred family receipts of medicines. By E---- S---- [i.e. Eliza Smith]. Source: Wellcome Collection.

    101/408 (page 79)
    Nutmeg, Pepper, Salt, Thyme, Lemon-peel; beat the Spice, Hared the Herbs and Lemon-peel very fmall, and feafon the infide of your Pigeons, and then few them up, and place the Legs and Wings in order: then feafon the outfde and make a Pickle for them. To a dozen of Pigeons two quarts of Wa- ter, one quart of White-wine, a few Blades of Mace, fome Salt, fome whole Pepper, and when it boils, put in your Pigeons, and let them boil till they are tender; then take them out and drain out the Li¬ quor, and put your Pigeons in a Pot, and when the Liquor is cold, pour it on them. When you ferve them to the Table, dry them out of the Pickle, and garnifh the Difh with Fennel or Flowers. Eat them with Vinegar and Oil. 70 pickle Purjlain Stalks. TAKE the larged and greened Purdain Stalks, gather them dry, and drip off all the Leaves. Lay the Stalks clofe in an earthen Pot: you may lay Kidney-beans among them, for you may do them the fame way; then lay a Stick or two acrofs to keep them under the Pickle, which mud be made thus: Take Whey, and fet it on the Fire, with as much Salt as will make it aimed as flit as Brine > feum off all the Curd, and let it boil a quarter of an- hour longer, with Jamaica Pepper in it. Next day, when ’tis cold, pour the clear through a clean Cloth upon the Pickles, and tie it down clofe, and fet it in a cool Cellar. In Winter, take a few out as you ufe them: wafh them till the Water runs clean; then put your Beans or Stalks into cold Water, and fet them over the Fire, very clofe covered, and let them feald two hours; and tho5 they be black as Ink, or dink before you put them in, they will be very green and good when done; then boil Vinegar, Salt, Pepper, Jamaica Pepper, Ginger, for half a quarter of an hour; and when your Stalks are well drain’d from the Water through a Colander^