The family magazine. In two parts. Part I. Containing useful directions on all the branches of house-keeping ... Part II. Containing a compendious body of physick.

Date:
1747
Catalogue details

Licence: Public Domain Mark

Credit: The family magazine. In two parts. Part I. Containing useful directions on all the branches of house-keeping ... Part II. Containing a compendious body of physick. Source: Wellcome Collection.

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    To collar Veal. ^JpAICE a bread of Veal, bone, wafh, and deep it in three or four waters, dry it with a cloth, and feafon it with favoury fpice; fhred fweet herbs,-5and dices of ba¬ con ; roll them up in a collar, in a cloth, and boil in water and fait, and whole fpice; fcum it clean, then take it up, and when cold, keep it in the pickle. To ragoii a Breafi of Veal. rJpAKE a bread of Veal, bone it, cut a large fquare piece; then cut the red into fmall pieces, brown it in butter, dew it in your ragou for made difhes, thicken it with brown butter, and put the ragou into the difh; lay on the fquare piece, dic’d lemon, fweet-breads, lippets, and bacon fry’d in batter of eggs: Garnifh with dic’d oranges. A Ragou of Sweet-breads. *pAKE Sweet-breads, wafh them, and put them into boiiing wa¬ ter, to blanch them, and then throw them into cold water; dry them with a linen cloth, fet them in a fauce-pan over the fire, with a little melted-bacon, fait, pepper, and a faggot of fweet herbs; tofs them up together, put to them fomc good gravy to moiden them, let them limmer a while over the fire. You mud thicken it with thicken- ing. A Ragcaifcr made Difhes, rpAICE cockscombs, boil’d and blanch’d, fweet-breads dic’d, and lambs-dones; tofs them up in gravy, with fweet herbs, favoury fpice, mufhrooms, truffles, morels, and oyders; ufe it when you have oc- cadon. To make Saufages for Scots Collops. 'T'AKE fome veal and beeMuet, fage, thyme, a little winter- favoury, fome grated nutmeg, beaten doves and mace, a little pepper and fait; beat ad thefe very well together; afterwards beat two eggs, and put to it ,* heat them again all together ; roll them up with grated bread ; fry, and ferve them up. For Veal-Pye, fee the Article of Pastry. SOUP. To make Stock for Soup. TAKE a leg of Beef, a knuckle of Veal, two or tlyree car¬ rots, three turneps, three onions, thyme and pardey; boil this and fcum it well, put fome pepper and fait, two or three blades of mace, boil it till the meat breaks to pieces, then drain it off, and fcum the fat off. This Stock will ferve for any brown foup. Soupe Same. ^“PAKE Beef and Veal cut in thin dices, put diced turneps, car¬ rots, onions, bacon, in the bottom of your dew-pan; then lay your meat on the carrots, put on your meat fome thin thyme, pardey, a head or two of celery, a little mace ; cover them down, put them over a charcoal fire, draw it down till it dicks to the bottom ; then fill it up with the above Stock, let it boil ilowly till the goodnefs is out of your meat, then drain it off; cut, and wafh celery, endive, forrel, a little chervil, fpinach, a piece of leek; put thefe in a dew-pan, with a bit of butter; dew this over a fire till tender; then put this in your