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 April 30, 2024.

Pages

131. To make a Mince-Pye.

Take a Leg of Mutton; or a Neats-Tongue, and Parboyl it well, the Mutton being cut from the bone, then put to it three pound of the best Mutton-suet, shred very small; then spread it abroad, and season it with Salt, Cloves and Mace, then put in good store of Currans, great Raisins, and Pruans clean washed and Picked, a few Dates sliced, and some Orange-Peels sliced: then be∣ing all well mixt together, put it into a Coffin, or many Coffins, and so bake them, and when they are served up, open the Lids, and strew store of Sugar on the Top of the Meat, and Lid.