The accomplished ladies rich closet of rarities: or, The ingenious gentlewoman and servant-maids delightfull companion: Containing many excellent things for the accomplishment of the female sex, after the exactest manner and method, viz. (1.) The art of distilling. (2.) Making artificial wines. (3.) Making syrups. ... (14.) The accomplished dairy-maids directions, &c. ... To which is added a second part, containing directions for the guidance of a young gentle-woman as to her behaviour & seemly deportment, &c.

About this Item

Title
The accomplished ladies rich closet of rarities: or, The ingenious gentlewoman and servant-maids delightfull companion: Containing many excellent things for the accomplishment of the female sex, after the exactest manner and method, viz. (1.) The art of distilling. (2.) Making artificial wines. (3.) Making syrups. ... (14.) The accomplished dairy-maids directions, &c. ... To which is added a second part, containing directions for the guidance of a young gentle-woman as to her behaviour & seemly deportment, &c.
Author
J. S. (John Shirley), fl. 1680-1702.
Publication
London :: printed by W.W. for Nicholas Boddington in Duck-Lane; and Joseph Blare on London-Bridge,
1687.
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Subject terms
Cookery, English
Home economics
Women -- Conduct of life
Cite this Item
"The accomplished ladies rich closet of rarities: or, The ingenious gentlewoman and servant-maids delightfull companion: Containing many excellent things for the accomplishment of the female sex, after the exactest manner and method, viz. (1.) The art of distilling. (2.) Making artificial wines. (3.) Making syrups. ... (14.) The accomplished dairy-maids directions, &c. ... To which is added a second part, containing directions for the guidance of a young gentle-woman as to her behaviour & seemly deportment, &c." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A93181.0001.001. University of Michigan Library Digital Collections. Accessed May 4, 2024.

Pages

To Stew a Fillet of Beef, the newest way.

Take the tenderest, and remove the Ski and Sinews; steep it in White-wine, scatter¦ing on it a small quantity of Pepper and Salt▪ then covering it with Wine, add more Pep¦per; and keeping it close down with 〈◊〉〈◊〉 waight, suffer it to steep two nights an a day: when taking it out, put it into a Earthen-pot with Beef-broth, cover it on 〈◊〉〈◊〉 gentle fire; adding a few Cloves and Mace and standing over the fire till it is tender, i will be of an admirable taste: serve it u with the Broth.

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