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.
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Subject terms
Cookery, English -- Early works to 1800.
Link to this Item
http://name.umdl.umich.edu/B03765.0001.001
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 June 7, 2024.
Pages
descriptionPage 8
To make Sauce for Rosted Par∣tridges, or Pheasants, or young Turkeys.
Take a Penny-Loaf, and cut off all the out-side Crust, and cut the Crum in three slices, and put it in a pint of cold Water, and set it over the fire till it boyls, then take it off and drain it from the water, then put to it a quarter of a pint of Mutton-gravy, or Beef-gravy, a little Pepper, and a little Salt, and two or three slices of Onion or Shelot: Then set it over the fire, and mash the Bread with the back of the spoon, then boyl it half a quarter of an hour, then stir in a quarter of a pound of Butter, and use it.
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