This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1743 Excerpt: ...Sage and Parsley crisp, and lay them on your Roaches. In the mean time, let some Butter be beaten up with a few Spoonfuls of scalding hot Water, in which an Anchovy has been dissolved, and pour this Sauce over your Roaches. Garnish the Dish with Parsley and StrawberryLeaves, and ierve it up. To marinate Roaches. GE T ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1743 Excerpt: ...Sage and Parsley crisp, and lay them on your Roaches. In the mean time, let some Butter be beaten up with a few Spoonfuls of scalding hot Water, in which an Anchovy has been dissolved, and pour this Sauce over your Roaches. Garnish the Dish with Parsley and StrawberryLeaves, and ierve it up. To marinate Roaches. GE T Roaches, steep them in Oil, Wine, and Lemon-juice, and other usual Sealonings, then bread them well, and bake them in a gentle Oven, so as they may take a fine Colour: Afterwards they are to be neatly drefled in a Dish, and garnished with fried Bread, and green Parsley. S H A D S. To hroil Shads. THESE Fish are to be well scal'd and cut: Afterwards, having rubbed them with Butter and Salt, broil them on a Gridiron, 'till they come to a fine Colour: They are to be dished with Sorrel and Cream, adding Parsley, Chervil, Chibbol, Salt, Pepper, Nutmeg, and sweet Butter: They may also be served up with a Ragoo of Mushrooms, or a' brown Sauce with Capers. To hoil Shads. HAving scaled and cut them, let them boil hi White-Wine, with Vinegar, Salt, Pepper, Cloves, a Bay Leaf, Onions, and green Lemon, and lend them to the Table on a Napkin. To To dress a Shad au Court-bouillon. AFTER having scal'd and scor'd it, boil it in White-Wine with a little Vinegar, Sals, Pepper, Bay Leaf, Onions stuck with Cloves, Slices of Lemon, and a Lump of Butter; when it is boiled, lerve it dry on a Napkin for a Dish of the first Course. SMELTS. To fry Smelts. LA Y them to marinate in Vinegar, Salt, Pepper, Bay Leaves and Cives, then dry them well with a Linnen Cloth, drudge them well with Flour, and very fine Crumbs of Bread, dry them, and lerve them up hot with fry'd Parsley. To dress Smelts hi Ragoo. HAving put them in a Sauce-pan with a little White-Wine, Icraped Nutmeg, ...
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Add this copy of The Lady's Companion: Or, an Infallible Guide to the to cart. $44.26, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2023 by Legare Street Press.
Add this copy of The Lady's Companion: Or, an Infallible Guide to the to cart. $56.60, new condition, Sold by Booksplease rated 4.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2023 by Legare Street Press.
Add this copy of The Lady's Companion: Or, an Infallible Guide to the to cart. $60.81, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2010 by Nabu Press.
