VIII. How to order the Bones.
Then take the Bones, and brake them very well, season them high, and put them in a Pan,
Rare and excellent receipts. Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only.
About this Item
- Title
- Rare and excellent receipts. Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only.
- Author
- Tillinghast, Mary.
- Publication
- London :: [s.n.],
- printed in the year, 1690.
- 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.
- Canning and preserving -- Early works to 1800.
- Cite this Item
-
"Rare and excellent receipts. Experienc'd, and taught by Mrs. Mary Tillinghast. And now printed for the use of her scholars only." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A62551.0001.001. University of Michigan Library Digital Collections. Accessed May 19, 2024.
Pages
Page 6
with a pint of fair Water, and a pound of Snet shred fine; if the Pasty be small, half a pint of Wa∣ter is enough, and half a pound of Butter.
If you make your Pasty of Beef, a Surline is the best; if of Mutton, then a Shoulder or two Breasts is the best. A Venison, or a Beef Pasty, will take six hours baking.