The gentlewoman's delight in cookery containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order.
- Title
- The gentlewoman's delight in cookery containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order.
- Publication
- [London] :: Printed for J. Back, on London-Bridge[,
- 1690?]
- 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 -- Early works to 1800.
- Home economics -- Early works to 1800.
- Canning and preserving -- Early works to 1800.
- Recipes -- Early works to 1800.
- Link to this Item
-
https://quod.lib.umich.edu/e/eebo2/a42624.0001.001
- Cite this Item
-
"The gentlewoman's delight in cookery containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A42624.0001.001. University of Michigan Library Digital Collections. Accessed May 2, 2024.
Contents
- illustrated title page
- title page
- THE PREFACE TO THE READER
-
THE Gentlewoman's Delight IN Cookery.
-
The
English andFrench ways in dressing Flesh in the best, modish and advantage∣ous manner: with their proper Sawces and Garnish,&c. - A Haunch of Venison to Roast.
- A Fillet of Veal, to dress the best way.
- A Leg of Veal and Bacon, to boil the best way.
-
A Hare, to dress after the
French Fashion. - A Leg of Mutton to Roast with Oysters.
- A Pig, to Roast the most approved way.
- A Coney, to Boil the best way.
-
Venison, how to make of Kid,
&c. - To stew Lamb or Mutton, the savourest way.
- To stew Veal very savourly.
- A Fricacy of Rabits, Veal, or the like, to make the best way.
-
To Hash Mutton, Beef, Lamb,
&c. theFrench w -
To Fry Chickens, Pigeons, or any Fowl,
&c. the best w -
To Boil Chickens, Pigeons, or Wild Fowl,
&c. -
o Stew any Tame or Wild Fowl, after the best way. - To Roast a Woodcock, Pheasant or Plover.
- To Roast any Hen, Pullet or Capon.
- A Fore-loin of Pork, the best way to dress.
-
A Turkey how to Roast the
French way. -
A Goose the
French way to Roast. - To Broyle or Toast any Fowl the best way.
-
To Fry Salmon, the
French way. - To Stew a Pike.
- To Roast a Salmon the best way.
- To Fry Oysters, an approved way.
- To Boil a Mullet, Tench, Trout or Carp.
- Salads and their Seasons.
-
Things to be observed in Raising of Paste,
&c. - AVenison-Pasty, how to make it.
- To make an Oyster-Pye.
- To make a Beef-Pasty appear like Venison.
- A Goose-Pye, to make.
- An Artichoke-Pye, to make.
-
An Eel-Pye in the
French fashion. - A Neats-Tongue Pye, how to make.
- To make a Pippin, or any Apple-Tart.
-
A Custard, the
French fashion. -
Goosberry-Tarts, Plumb-Tarts,
&c. how to Fill. - Jelly of Calves-feet, to make.
- Cock-Broth, how to make it.
- China-Broth, to make.
- Jelly of Harts-horn, to make it.
-
A Restoring Ca
dle, to make. -
To Pickle Cucumbers, Broom-buds, Ash-keys, Grapes,
Plumbs, French-Beans, Barberries, Mushrooms, Sampher, and the like: take the following Rule.
-
he Art of Conserving, Preserving, Candy∣ing and Beautifying, &c.
-
The