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]
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Subject terms: Cookery -- Early works to 1800.; Cookery -- England -- Early works to 1800.; Gardening -- Early works to 1800.; Gardening -- England -- Early works to 1800.
Link to this Item: http://name.umdl.umich.edu/A09711.0001.001
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 June 14, 2024.

Pages

197. To stew a Dish of Breams.

Take your Breams and dress them, and dry them well, and salt them; then make a Charcoal Fire, and lay them on the Grid iron over the Fire being very hot; let them be indifferent brown on both sides, then put a Glass of Claret into a Pewter dish, and set it over the Fire to boyl, put into it 2 or 3 Anchovies, as many Onions, and about half a pint of Gravy, a pint of Oy∣sters, with a little Thyme minced small, when it hath boyled a while put to it a little melted Butter and Nut∣meg: Then dish your Bream, and pour all this upon it, and then set it again on the Fire, putting some yolks of Eggs over it.