To Stew Pidgeons.
Split them in halves, then lay them in a deep Pewter-dish, and put
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
-
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, 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 68
to them an equal quantity of Wine and Water, as much as will keep them from burning, the seasoning must be a little Cloves and Mace, a few corns of whole Pepper, and a little Salt, and when they are Stewed enough, beat up a little butter thick in the Liquor they were Stewed in, and serve them to the Table, if you have any Ketchup you may put in half a score drops.