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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    it a Cypher Pye, which in reality it muff; be § for if there is a Paftry-cook in England that can make this Pafte fo pliable, (as fhe calls it) fo as to raife either Tart or Pye, or to turn either out of a Pans I have loll my Judgment; In Page i <56, Is to drift a Brace of Carp. This Teacher bids boil the Carp in Salt and Water 5 and for Sauce a Pint of hale Beer, and a Pint of Red- wine j fhe adds, Mace, Cloves, Nutmeg, Pepper, O- nion, Sweet-herbs, Anchovy, Horfe-raddifh, Cat¬ chup, Mufhroom-pickle, and a Quarter of a Pound of Butter; Certainly the Pint of Red-wine and the Pint of ftale Beer boil’d with fo much hot Spice, would fuddle the Brace of Carp 5 yet this Teacher has or¬ dered two baked Carp to be put into a Pan, with a Bottle of White-wine, and as many Ingredients as is above prefcribed. A nd, To fry Tench; She gives a whole Page of ftich Inconfiftences of Cream, Eggs, Bread, Herbs and Spices, Gravy, Wine, £5^. and after all, fays, you may drefs them juft as you do Carp. Next is, To roaft a Cod's Head: The Teacher bids, after the Head is clean wafh’d, to fait it and lay it in a Stew-pan before the Fire, with fomething be¬ hind it that the Fire may roaft it; and all the Water that comes from it the fir ft half Hour throw away % then ftrew on Nutmeg, Cloves, Mace, Salt, and floury then to be bailed with Butter: When that has lain lomeTime, fealon and Hour it, bafte the 0- ther Side the fame Way 5 turn/it often, and bafte it witn Crumbs of Bread: It it is a large Head, it will take four or five Hours baking, fays fhe 5 have ready melted Butter, fome of the Fifh Liver bruifed, and an Anchovy mixt well with two Yolks of Eggs5 men to be lira in d through a Sieve, and put into ' the Sauce-pan again 5 add Shrimps, pickled Cockles, Red-wine, and the Juice of a Lemon 5 pour it into the