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Updated: June 28, 2025
It is well to put into the pot, at first, twenty or thirty corns of whole Pepper. Make first a very good bouillon, seasoned as you like. Put some of it upon the white flesh of a Capon or Hen a little more than half-rosted. Beat them well in a Mortar, and strain out all the juyce that will come. You may put more broth upon what remains in the strainer, and beat again, and strain it to the former.
Then baste it no more till the latter end. This crust will keep in all the juyce. A little before you take it up, baste it again with Butter, and this will melt away all the crust. Then give it three or four turns of the spit, that it may make the outside yellow and crisp. You may also baste such meat with yolks of new-laid Eggs, beaten into a thin oyl.
If instead of a Fricacee, you will make un estuveé de veau, stew or boil simpringly your slices of Veal in White-wine and water, ana, with a good lump of Butter, seasoning it with Pepper and Salt and Onions. Beat all these well together, then fryit in a pan with no more Butter then is necessary. When it is enough, serve it up with juyce of Orange or slices of Limon upon it.
You may use juyce of Oranges to any of these. A wholesom course of diet is, to eat one of these, or Panada, or Cream of Oat-meal, or Barley, or two New-laid-eggs for break-fast; and dine at four or five a Clock, with Capon or Pullet or Partridg, &c. beginning your meal with a little good nourishing Potage.
To every quart of honey allow six Wine-quarts of water; half an Ounce of Nutmegs, and the Peel of a Limon, and the meat of two or three, as you make the quantity. Boil these together, till the scum rise no more; It must stand till it be quite cold, and when you Tun it, you squeese into it the juyce of some Limons, and this will make it ripen quickly. It will be ready in less then a month.
In health you may season the potage with a little juyce of Orange. In season green Pease are good, also Cucumbers. In winter, Roots, Cabbage, Poix chiches, Vermicelli at any time. You may use yolks of Eggs beaten with some of the broth and juyce of Oranges or Verjuyce, then poured upon the whole quantity. The Jesuite that came from China, Ann. 1664, told Mr.
You shall have more juyce by pressing the Quinces in a torcular, but it will be clearer, doing it with your hands; both ways, you lap them in a strainer. Boil these with a pretty quick fire, till they be enough, and that you find it gellieth. Then proceed as in my way. Take six pounds of flesh of Quince, and two pound of Sugar moistened well with juyce of Quinces.
Let it settle, that the thick dregs may go to the bottom; then pour off the clear; and to have it more clear and pure, filter it through sucking Paper in a glass funnel. If you put two pound of Sugar to one pound of juyce, you must boil it more & stronglier. This will keep longer, but the colour is not so fine. It is of a deeper yellow.
Then pour it out of the possnet into your dish, meat and all: for it will be so tender, it will not endure taking up piece by piece with your hand. If you find the taste not quick enough, put into it the juyce of the half Limon, you reserved.
While they boil, you must still be scumming them; then put in your juyce of Limon to your last, and Amber, if you please; and after let it boil half a dozen walms, but no more. Then take it from the fire, and have ready some very thin Brown-paper, and clap a single sheet close upon it, and if any scum remain, it will stick to the Paper.
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