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.
- 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.
- Link to this Item
-
https://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 May 2, 2024.
Contents
- title page
- The Epistle Dedicatory.
-
The Young Cooks Moni∣tor: or Directions for Cookery and Distilling.
- How to Stew Carps.
- How to dress a Dish of boyled Pullets.
- How to make forced Meat.
- How to make strong Broth.
- How to make a Frigacy.
- To make Sauce for Rosted Par∣tridges, or Pheasants, or young Turkeys.
- To Hash a Calves-head.
-
To make
Scotch Collops. - To make Sauce for a Hare.
- To make Sauce for Roasted Pullets, or Capons.
- To make Sauce for Wild Pidgeons.
- To make Sauce for young Ducklings.
- To make Sauce for Roasted Wild-Ducks.
- To make Sauce for Boyled Ducks.
- To Pickle Lemons which after wards may be Preserved, they are likewise good to mix with a Grand Sallad if Minced.
- To Pickle Quinces.
- To make Hypocras.
- To make a Syllabub.
- To make Almond-Butter to look white.
- To make Lemon Cream.
- To make Sugar Plate.
-
To make
Aqua-Mirabilis. -
To make
Gascoyn Powder. - To Coller Beef the best way.
- Or thus for Change.
-
To make
French Bread. - To Coller a Pigg.
- To make a Goosberry Fool the best way.
- To make Cinnamon-Water.
- To make Marrow Puddings.
-
To dry Beef after the
Dutch Fashion. -
To make
Lugatellus Balsom, excellent good for any Green Wound, or any Burn, or Scald, or any Bruise, inward or outward, or for to heal the Lungs, being taken in∣wardly in Canary-wine or Posset, to the quantity of a Hasle Nut. -
To make a
Batalia Pye. - To make an Excellent Frigacy.
- To make a Sack-Posset.
- To make a Sack-Posset A∣nother way.
- To make a Syllabub.
- To Stew a Shoulder of Mutton with Oysters.
-
To Stew Pidgeons after the
French Manner. - To make a Cream-Cheese in Hast.
- To make an Almond-Cheese.
-
To Candy Flowers for Sallets, as Violets, Cowslips, Clove∣gilly-flowers, Roses, Prim∣roses, Burrage, Bugloss,
&c. - To make Black-Puddings.
- To make Christial Jelly.
- To make Marble-Jelly, or Jelly of several Colours.
- To make the Cordial Restora∣tive Jelly.
- To make a Frigacy of Chickens.
- To Stew Carps an excellent way.
- To boyl Carps the best way.
- To Coller Eeels.
- To make Flommary that will thicken Sauce Excellently, instead of Flower or grated Bread.
- To Pickle Walnuts, to eat like Mangoes.
- To Pickle Turnips.
- Another way to Pickle Turneps.
- To Pickle Cowslip-Flowers.
- To make a Carp Pye.
- To make Collered Neats-feet, to Eat like Brawn.
- To Pickle Broom-Buds.
- To Coller and Souce an Eele.
-
To Pickle
French -Beans. - To Scald and Green several sorts of Fruit, as Plumbs of all sorts, and Pippins, or Jenneting-Apples.
- To Stew Pidgeons.
- To make Damson-Wine.
- To make Quince-Wine.
- To Fat Chickens in a little Time.
- Another way to Stew Pidgeons.
- To make Surfeit-Water an ex∣cellent way.
- To make Apricock Wine.
- To make Cowslip Wine.
-
His Grace
Gilbert LordA. B. ofCanturbury, his most Excellent Plague-water. - An Excellent Medicine a∣gainst sharp Humours in the Blood.
- How to make a Chadron Pye.
- A most Precious Water against the Plague, or a Surfeit, or an Ague.
- An excellent way to Pickle Cucumbers.
-
To Boyl Ducks, the
French way. - To make a Tansie.
- To make Goosberoy-Wine the best way.
- To make Cherry-Wine.
- How to make a Quaking Pudding.
- How to make a Rice Pudding.
- How to make an Almond Pudding.
- How to make an Orange Pudding.
- How to make a Marrow Pudding.
- A most Excellent Tanzey.
- How to make White Mead.
- How to make Almond Cream.
- To make Sance for a Boyled Legg of Mutton in the Winter.
- In the Spring.
- Sauce for a Legg of Lamb.
- A Cure for a Consumption.
- To make Sauce for Green-Geese.
- To make Sauce for a boyled Legg of Mutton, or Lamb in the Summer.
- To boyl fresh Fish, as Flounders, Place, Whitings, Maid, and Thornback.
- To make Sauce for all sorts of Fresh-Fish.
- To make Sauce for boyled Rabbets.
- For the Spring time for young Rabbets.
- Savoury Sauce for a Roasted Hare.
- To make Sauce for Roasted Chickens.
- To make a young Sallet.
- How to make Sauce for a Cods-Head.
-
How to boyl Chickens after the
French Fashion. -
How to Pickle
French -Beans another way. -
How to boyl Pidgeons in the
French Fashion. - To make Plumb-Broath.
- To make an excellent Cake.
- To make the Iceing for this Cake.
- To make a Carraway Cake.
-
To make a
French Pudding, cal'd aPom roy Pudding. -
To boyl Chickens after the
Dutch Fashion. - To make White Broath.
- To Stew Pippins.
- To make a very good Cake.
- To Stew Mutton or Lamb.
- How to make strong Broath.
- To make Essence of Oat-meal.
-
How to make Pottage or
French Broath. - To make Fritters.
-
To make Fritters in the
French Fashion. - How to make Soop.
- To keep Goosberries or Grapes to make Tarts all the Winter.
- To make Syrup of Gilliflowers.
- To make Syrup of Violets.
- To make Sauce for Roasted Chicken or Lamb when very young.
- To make Syrup of Cowslips.
- To make very good Pudding in Hoggs Guts.
- To make an Almond Florendine.
- To make Excellent Cheesecakes.
- To make Orange or Lemon Tarts.
-
To make
French Barley Cream. - To make Orange Cream.
- THE CONTENTS.