Professed cookery containing boiling, roasting, pastry, preserving, pickling, potting, made-wines, gellies, and part of confectionaries. With an essay upon the lady's art of cookery; together with a plan of housekeeping / [Ann Cook].

  • Cook, Ann H.
Date:
[1760]
Catalogue details

Licence: Public Domain Mark

Credit: Professed cookery containing boiling, roasting, pastry, preserving, pickling, potting, made-wines, gellies, and part of confectionaries. With an essay upon the lady's art of cookery; together with a plan of housekeeping / [Ann Cook]. Source: Wellcome Collection.

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    : E ip ] A Pig Matelote. The Pig to be quartered) to be put into a Stew-pan, upon Slices of Bacon: to be covered with more Slices of I aeonj to be {tewed in a Bottle of Wine: And when it is half done cut two large Eels in fix Inches Lengths; flew diem with a Dozen of boiled Craw-fiih; Scum the Fat off the Liquor that they were {tew’d in; add to it a Pint ofltrong Gravy, thickened with burnt Butte.? d Pig like a fat Lamb. The Pig is to be truffed up like a Lamb, when it is cut through the Middle, and skin d, parboil it $ then throw Pariley over it ■ roaft and drudge itLet your Sauce be half a Pound t Butter, a Pint ot Cream, hewed all tone- ther till it is fmooth. ® To roaft a Pig with the Hair on. Cut off its Feet mid rrafs it, prick up the Belly, fpit it; lay it to the ^ ire, but take Care not to fcorch it ; and when the jiniT^ns t0 r^e UP *n Blifters, pull off the Skin and Hair j and alio bahe it with Butter and Cream • oi'1 halt a Pound of Butter, and a Pint of Milk* Drudge it with Crumbs of Bread, till it is half an Inch thick: The Sauce is to be Gravy and Butter- or elfe half a Pound of Butter, and a Pint of Cream* The Pig newly killed, to be roafted with the Skin on A Hard-meat made of a Pint of Cream, Yolks ot Eggs> grated Bread, and Beef-fact* with Seafon- ing made m a ftiff Pudding 5 its Belly is to be ftuf- ied> and then to befPitted and laid to the Fire: And drudge it with Flour and Lemon-peel, and a lint of Red-wine in the Dripping-pan 5 and when it is enough, ffiake Flour over* and fend it up with a fine Froth: The Sauce in the Dripping-pan is to be thickened with Butter: You are to take great Caie no Allies fall into the Dripping-pan; which may be prevented by making a good Fire, which will not want any hiring. In my Opinion, the Teaching Lady has tried all the Ways of dreflino- a ig, but the light one, and that Ihe has not touch- B - ed