How to make a Frigacy.
Take half a dozen of Chickens, or a dozen of Pigeons, or half a dozen of Rabbets, cut them into quarters, and brake their Bones, and wash them clean from the Blood, then put them into a Frying-Pan,
The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.
About this Item
- Title
- The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H.
- Author
- M. H.
- Publication
- London :: Printed by William Downing ...,
- 1683.
- Rights/Permissions
-
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- Subject terms
- Cookery, English -- Early works to 1800.
- Cite this Item
-
"The young cooks monitor: or, Directions for cookery and distilling. Being a choice compendium of excellent receipts. Made publick for the use and benefit of my schollars. / By M.H." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/B03765.0001.001. University of Michigan Library Digital Collections. Accessed May 17, 2024.
Pages
Page 7
put in as much water as will cover them, then put in a great Onion cut cross and cross, and three blades of large Mace, and a little large Pepper, a little piece of Lemon-Peel, and a bundle of sweet Herbs, and as much Salt as will make it savory, and a quarter of a Pound of lean Ba∣con cut in thin slices, then set it upon a slow fire and let it boyl half an hour, then stir in half a Pound of sweet Butter, and let it boyl half an hour longer slowly, stir it often and beat the Yolks of four Eggs with the Juyce of a Lemon and a little Parsly shred into it, then take it off the fire and put them into it and stir it together, if your Sauce be not thick enough, set it over the fire and give it a warm, then have a Dish ready with some Sippets, and pour it in, and Garnish the Dish with some Lemon-Peel, and slices of carv'd Lemon, and some Flowers and Parsly, and serve it into the Ta∣ble.