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 ...

About this Item

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
Cite this Item
"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

Page 76

To Hash Partridges.

YOur Partridges being roasted, take all the flesh off the bones, and hash it very thin; only preserve the leggs and wings of two or three Partridges; then put a little Claret-wine into your Pan, with a little strong broth and gravie; put to it an Onion or two, a Nutmeg grated, with an Anchovie, and a few crums of bread; when this boyls in your Pan, put in your wings and leggs, with the bones of your Partridges, with all your Hash on the top of them: so cover your Stew-pan, and let it boyl up, and when it is enough, put in a ladleful of drawn butter, and toss it up together; dish up the bones in the bottom of your dish on sippets; lay your legs and wings round about, and your Hash on the bones in the middle, so pour on your Lear, with a little drawn butter, and garnish it with Lemmon.

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