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

98. To boyl a Capon with Sage and Parsley.

First boyl it in Water and Salt, then boyl some Par∣sley, Sage, 2 or 3 Eggs hard and chop them; then ha•••• a few thin slice of Manchet, and stew altogether b•• break not the slices of bread; stew them with som•• of the broath wherein the Capon boyls, some larg Mace, Butter, a little White-wine, or Vinegar, wit•• a few Barberries, or Gr••pes; Dish up the Chickens o•• the Sauce, and run them over with sweet butter, an•• Lemon, cut like Dice, the Peel being cut like sma•• Lard, and boyl a little peel with the Chickens.