Culina famulatrix medicinae, or, Receipts in modern cookery; with a medical commentary / written by Ignotus and revised by A. Hunter.

  • Hunter, A. (Alexander), 1729-1809.
Date:
1807
Catalogue details

Licence: Public Domain Mark

Credit: Culina famulatrix medicinae, or, Receipts in modern cookery; with a medical commentary / written by Ignotus and revised by A. Hunter. 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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    in a strong meat gravy, anil put it at the bottom of the dish, together with some slices of ham ; oved-this put strata of pigeons, partridges, wood- cocks, or moorgame, all cut in pieces, together with cocks’ combs, and sweetbreads. All these should be parboiled with some slices of ham. Upon them, put truffles, morels, and mushrooms ; then another stratum of macaroni with a little butter and grated Parmesan cheese, with some pepper and salt. Over all, put the remainder of the gravy, and about an equal quantity of cream. Put on the upper crust with a hole in the middle, to be covered with a rose of the same paste. The pie being thus completed, bake it in a gentle oven. When removed from the oven, raise the rose, and pour in some more gravy or cream. Replace the rose, when the dish will be ready for the table. obs. This dish was sent to Jgnotus from the late Pope’s kitchen. The Italians often put sugar into their paste.