A choice manual of rare and select secrets in physick and chyrurgery collected and practised by the Right Honorable, the Countesse of Kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by W.I., Gent.
About this Item
Title
A choice manual of rare and select secrets in physick and chyrurgery collected and practised by the Right Honorable, the Countesse of Kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by W.I., Gent.
Author
Kent, Elizabeth Grey, Countess of, 1581-1651.
Publication
London :: Printed by G.D., and are to be sold by William Shears ...,
1653.
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Subject terms
Medicine, Popular -- Early works to 1800.
Medicine -- Formulae, receipts, prescriptions.
Cookery -- Early works to 1800.
Canning and preserving -- Early works to 1800.
Cite this Item
"A choice manual of rare and select secrets in physick and chyrurgery collected and practised by the Right Honorable, the Countesse of Kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by W.I., Gent." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A47264.0001.001. University of Michigan Library Digital Collections. Accessed May 3, 2024.
Pages
To rost a shoulder of Mutton with Thyme.
Draw your shoulder of mutton, and when it is half roasted, save the gravie, and cut a good deal of the inside of it, and mince it grosse, and boyl it in a dish with the gravie, and Time, Claret wine, and sliced Nutmeg, and when your shoul∣der is rosted, lay it in the dish with sli∣ced Lemon, but remember to scorch
descriptionPage 19
your Mutton in rosting, as you doe when you boil it.
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