The accomplisht ladys delight in preserving, physick and cookery.

About this Item

Title: The accomplisht ladys delight in preserving, physick and cookery.
Author: Woolley, Hannah, fl. 1670.
Publication: [London? :: For B. Harris,; 1675]
Rights/Permissions: This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. Searching, reading, printing, or downloading EEBO-TCP texts is reserved for the authorized users of these project partner institutions. Permission must be granted for subsequent distribution, in print or electronically, of this text, in whole or in part. Please contact project staff at eebotcp-info@umich.edu for further information or permissions.
Subject terms: Cookery -- Early works to 1800.; Cookery -- England -- Early works to 1800.; Gardening -- Early works to 1800.; Gardening -- England -- Early works to 1800.
Cite this Item: "The accomplisht ladys delight in preserving, physick and cookery." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A09711.0001.001. University of Michigan Library Digital Collections. Accessed May 1, 2024.

Pages

120. To bake Steaks the French way.

Season the Steaks with Pepper, Nutmeg and Salt light∣ly, and set them by; then take a piece of the leanest of the Leg of Mutton, and mince it small with some Beef∣suet, and a few sweet Herbs, as tops of Thyme, Penny∣royal, grated Bread, yolks of Eggs, sweet Cream, Rai∣sins of the Sun, &c. Work all these together, and work it into little balls or puddings, put them in a deep round Pye on the Steaks; then put to them some But∣ter, and sprinkle it with Verjuice, close it up and bake it, when it is enough cut it up, and liquor it with the juice of 2 or 3 Oranges and Lemons.