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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    as for flouring and turning it fovery foon, this would cement it to the Grateiron; but if fhe would broil the Fifli whole, inftead of Flour, lay on plenty of Salt, and don’t turn it till it’s half broil’d,; then turn it, and broil the other Side. In Page ifo, Is to make a Scats or Thornhack Soop; Take two Pounds of Scate or Thornback, which is to be skin’d and boil’d in fix Quarts of Watery when ’tis enough take it up, pick off the Flefh and lay it by 5 put in the Bones again, and take two Pounds of any other Fifh, Lemon-peal, Sweet-herbs, Pepper, Mace, Horfe-raddifh, a Cruft of Bread, and Parfiey, boil it to two Qiiarts; ftrain it off, and add an Ounce of Vermicelli, and fct it to boil 5 and in the mean Time take a French Roll, cut a little Hole in the Top, fry the Cruft brown in Batter; take the Flefh off the Fifh you laid by, and put it in¬ to a Sauce-pan, with three Spoonfuls of the Soop, Flour and Butter, Pepper? and Salt 5 ftiake them all together in a Sauce-pan till it is quite thick 5 then fill the Roll with it, pour your Soop into theDifh, and let the Roll fwim in the Middle. As the Roll is filled with Fifh, file gives it Leave to fwim, though file had robb'd the Fifh of Fins, Skin and Bones, fo that it could not fwim, neither would it let the French Roll fwim ; therefore it muft be contented to ftand upon its own Bottom. In Page i6f, She bids, Make a Hedge-hog thus for Change: Two Qparts of Almonds blanched, and beat in a Mortar with Canary and Orange-flower- water, two Spoonfuls of the Tindcure of Saffron, two Spoonfuls of Sorrel-juice; beat them into a fine Kifte, put in half a Pound of melted Butter, Nut¬ meg, Mace, Citron, and Orange, of each an Ounce, twelve Eggs, half the Whites beat up and mixed in half a Pint of Cream, a Pound of double-refined Su¬ gar, and work it up all together; if it be not ftiff enough to make into the Form you would have it, • ; you