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Updated: June 20, 2025
At this women's dinner good substantial viands were served. "Women din'd with rost Beef and minc'd Pyes, good Cheese and Tarts." When another Sewall baby was scarcely two weeks old, seventeen women were dined at Judge Sewall's on equally solid meats, "Boil'd Pork, Beef, Fowls, very good Rost Beef, Turkey, Pye and Tarts." Madam Downing gave her women "plenty of sack and claret."
N.B. The Pease should be boil'd first, if there is any opportunity; and for that Reason, if when we have a Dish of Pease, we leave any, they may be put into the Milk, and boil'd the Morning following; and indeed it is the best to have the Pease boil'd first. To make an artificial Crab or Lobster. From Mr. F. of Buckingham.
Garnish your dish with boil'd spinage and turnips, cut it in thin square slices. To make Green PEASE SOOP.
I shall add one thing more concerning the boiling of Fish, which was communicated to me by a very ingenious Gentleman, who has made Fishing his Study for many Years: He says, that the Goodness of boil'd Fish consists chiefly in the Firmness of the Flesh; and in the next place, that the Flesh parts easily from the Bone; to do which, he directs to kill the Fish immediately after they are taken out of the Water; and when you design to boil 'em, put a large handful of Salt into about two or three quarts of Water, and so in proportion: Put in the Fish while the Water is cold; then set them over the Fire, and make them boil as quick as possible, without any Cover over the Pan.
Take a Piece of boil'd Beef, which is not always done enough; the Parts of it which are the least done, and chop them small: take as much boil'd Cabbage as you have Meat, and chop that as small as the Beef, season this with Pepper and Salt, and two or three Eggs beaten, to mix it up in the manner of farced Meat.
Take nine Gallons of Spring Water, and half a Bushel of Elder-berries, pick'd clean from the Stalks; boil these till the Berries begin to dimple, then gently strain off the Liquor, and to every Gallon of it put two Pounds of good Lisbon Sugar, and boil it an Hour; then let it stand to cool, in an open Tub, for if it was to cool in the Copper, or Brass Kettle, it was boil'd in, the Liquor would be ill-tasted.
Pompions yellow and very large, Burmillions, Cashaws, an excellent Fruit boil'd; Squashes, Simnals, Horns, and Gourds; besides many other Species, of less Value, too tedious to name. One of our Marsh-Weeds, like a Dock, has the same Effect, and possesses the Party with Fear and Watchings.
We went ten Miles out of our Way, to head a great Swamp, the Freshes having fill'd them all with such great Quantities of Water, that the usual Paths were render'd unpassable. We met in our Way with an Indian Hut, where we were entertain'd with a fat, boil'd Goose, Venison, Racoon, and ground Nuts.
Take eight pounds of ripe, pick'd fruit, put these into three pounds of sugar boil'd candy height, and so let these simmer till the jelly will set; then run it off clear thro' a flannel bag, and glass it up for use. This never looks blue, nor skims half so much, as the other way. To preserve red or white CURRANS whole.
The reason why the Spice should not be boiled with the Pickle, is, because the Mushrooms would change black by means of the boil'd Spices; and if this plain Pickle was to be pour'd upon the Mushrooms hot, it would immediately draw a Colour from the Spices, which would darken the Colour of the Mushrooms: therefore to fill up the glasses in the manner here related, is the best way to have your Mushrooms look clean and white.
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