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

97. To boyl a Chicken or Capon in white Broath.

First boyl the Capon in Water and Salt, then 3 pint of strong Broath, and a quart of White-wine, and stew i•• in a Pipkin with a quarter of a pound of Dates, hall a pound of fine Sugar, four or five blades of large Mace the Marrow of 3 Marrow bones, a handful of white En∣dive, stew these in a Pipkin very leasurely, that it but only simper, then being finely stewed, and the broath well tasted, strain the yolks of ten Eggs, with some of the broath; before you dish up the Capons or Chic∣kens, put the Eggs into the broath, and keep it stirring that it may not Curdle, give it a Walm and set it from the fire: the Fowls being dish'd up put on the Broath, and Garnish the Meat with Dates, Marrow, large Mace, Endive, preserv'd barberries, Oranges, boyled Skirre••. Pomegranates, and Kernels. Make a Lear of Almond paste and Grape Verjuice.