The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

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Title
The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...
Author
Rabisha, William.
Publication
London :: Printed by R.W. for Giles Calvert ...,
1661.
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Subject terms
Cookery -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/A57071.0001.001
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"The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ..." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A57071.0001.001. University of Michigan Library Digital Collections. Accessed June 17, 2024.

Pages

How to make Barley Broth.

TAke a knuckle of Veal, and a neck of Mutton, cut your Mutton in pieces, put them in a Pot with asmuch water as will contain to boyl them; then take a quarter of a pound of French Barley, having had two or three walms before, in two or three several waters; so put it out of your Cullender; and put it into your meat, scum your Broth well when it boyls; put in two or three great Onions, two or three faggots of sweet herbs and Parslee, almost one pound of Raisons of the Sun, some whole Cloves, large Mace, two races of Ginger, a piece of Lemmon-pill; season it with salt, and let it boyl soberly until it be enough; so serve up your meat with Raisons and Barley on the top of it, and garnish your dish with Raisons; But if you please to have it with herbs, you may add Endiff and Spinnage hacked with a knife, and put it in a quarter of an hour before it be enough, or in the Summer, you may use Lettice, Purslin, or any other good herbs.

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