Haunch of Venison boil'd.
Take a Haunch of Venison and set it a boiling (having a little powdered it be∣fore) then boil up four or five Colly-Flowers in strong broth, and some Milk:
The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.
About this Item
- Title
- The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.
- Publication
- London :: printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate,
- 1694.
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- Subject terms
- Cookery, English -- Early works to 1800.
- Cookery, French -- Early works to 1800.
- Recipes -- Early works to 1800.
- Link to this Item
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http://name.umdl.umich.edu/A80288.0001.001
- Cite this Item
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"The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A80288.0001.001. University of Michigan Library Digital Collections. Accessed June 10, 2024.
Pages
Page 27
When they are boiled, put them forth into a Pipkin, adding to them drawn Butter, and keep them by the Fire in a warm condition: then boil up three or four handfuls of Spi∣nage in strong broth: when they are enough, pour out part of the broth from them, and put in a little Vinegar, a ladle∣ful of drawn Butter, and a grated Nut∣meg; your Dish being▪ ready with Sippe••s in the bottom, put in your Spinage there∣on round towards the Dishes side: your Venison being boil'd, take it up and lay it in the middle of the Dish, and lay your Colliflowers all over it; then pour on your drawn Butter over that: Lastly, garnish it with Barberries, and your Dish with some green Parsley minced.
For variety sake you may force your Ve∣nison with a handful of sweet Herbs, and Parsley minced with Beef-suet, and yolks of Eggs boiled hard; seasoning your forcing with Pepper, Nutmeg, Ginger and Salt.