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Updated: June 20, 2025
It is esteem'd here; but all that I can say to you of it, is, that it eats somewhat like a Christmas-Pye, or is somewhat like that boil'd. I had forgot to say, that with the rest of the Ingredients, there should be some Lean of tender Beef minced small. The Northampton-Cake.
I suppose the only reason why it is not now practised, is, because it would be an Expence and Trouble, more than the Masters of Vineyards have usually been at; and so long as they can sell their Wines at a constant Price, they do not care to go out of the way; but in a bad Season there is no doubt but even the Wines in France might be meliorated by boiling: As in the Instance of the Frontiniack Grapes, that are sour and unripe, and without Flavour, yet, by boiling or baking, they will gain the high Flavour that is found in them when they are well-ripen'd, by the Sun; but in baking or boiling unripe Grapes in the Skins, one must expect that the sourness of the Skins will communicate a sourness to the juices enclosed; but the Juices being press'd and boil'd, will ripen and become pleasant.
To distinguish which are the Males and Females among Pigeons, it is chiefly known by the Voice and Cooing; the Female has a small weak Voice, and the Male a loud and deep Voice. The Flesh of Pigeons is hard of Digestion, and therefore is not judged a proper Supper-meat; it is said to yield a melancholy Juice, but if boil'd are very tender, or roasted while they are called Squabs, viz.
The same Sauce may be used with the boil'd Fish; or instead of Beef Gravy, may be used the Mushroom Gravy, as directed in this Work, which will have a much finer Relish than the Beef Gravy.
To right and left of the window, above their heads, extended two rude shelves that now were heap'd with what I conjectured to be the spoils of the larder of the "Three Cups." Holding my breath and thrusting my head and shoulders into the room, I ran my hand along and was quickly possess'd of a boil'd ham, two capons, a loaf, the half of a cold pie, and a basket holding three dozen eggs.
This is approved to do very well. This Receipt is particularly good for boiling of Flounders. His Receipt for Sauce for boil'd Fish, is the following. Sauce for boil'd Fish.
When your Fish is quite cold, lay it in clean Tubs, which are call'd Kits, and cover it with the Liquor it was boil'd in, and close it up, to be kept for Use.
Mix these well, and bake them; then pour over it, while it is hot, some Cream that has been boil'd thick, and serve it hot: but if you use raw Cream, from the Dairy, you must mix it with the Ingredients, and then strew fine powder'd Sugar over it, but serve it hot, let it be which way you will. To make a Preserve of Quinces, white in Jelly. From the same.
And according to this, one of my Neighbours made a Bag like a Pillow-bear of the ordinary sixpenny yard Cloth, and boil'd his Hops in it half an Hour, then he took them out, and put in another Bag of the like quantity of fresh Hops and boiled them half an Hour more, by which means he had an opportunity of boiling both Wort and Hops their due time, sav'd himself the trouble of draining them thro' a Sieve, and secured the Seeds of the Hops at the same time from mixing with the Drink, afterwards he boiled the same Bags in his small Beer till he got the goodness of it out, but observe that the Bags were made bigger than what would just contain the Hops, otherwise it will be difficult to boil out their goodness.
When they dress him, they strip him, taking off Scales and Skin together. His Meat is very white, and rather looks like Flesh than Fish. The English account them no good Fish; but the Indians do. The Gall of this Fish is green, and a violent Cathartick, if taken inwardly. He is indifferent good Meat; his Bones, when boil'd or fry'd, remain as green as Grass.
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