| 751 |
Stewed Steaks
|
6 |
9 |
success
|
| 752 |
Stewed Tongues
|
6 |
3 |
success
|
| 753 |
Stewed Tripe
|
21 |
18 |
success
|
| 754 |
Stewed with Eggs
|
6 |
9 |
success
|
| 755 |
St. Menehout
|
19 |
13 |
success
|
| 756 |
Stock Fish
|
5 |
9 |
success
|
| 757 |
Strong Broth to keep for Use
|
9 |
6 |
success
|
| 758 |
Strong Stale Beer Catchup
|
10 |
4 |
success
|
| 759 |
Stuffed Cabbage
|
5 |
9 |
success
|
| 760 |
Stuffed Cucumbers
|
19 |
22 |
success
|
| 761 |
Sugar after the Spanish way
|
4 |
5 |
success
|
| 762 |
Sugar Cakes
|
4 |
5 |
success
|
| 763 |
Sugar Cakes another Way
|
6 |
7 |
success
|
| 764 |
Sugar Loaf Cream
|
7 |
6 |
success
|
| 765 |
Sugar of Pearl
|
4 |
3 |
success
|
| 766 |
Sugar Paste Drops
|
3 |
4 |
success
|
| 767 |
Surfeit Water
|
27 |
9 |
success
|
| 768 |
Sweet Almond Pudding
|
11 |
4 |
success
|
| 769 |
Sweetbreads of Veal a la Dauphine
|
19 |
19 |
success
|
| 770 |
Sweet-meat Pudding
|
8 |
4 |
success
|
| 771 |
Sweet Powder for Cloaths
|
12 |
1 |
success
|
| 772 |
Syllabub
|
9 |
5 |
success
|
| 773 |
Syllabub
|
5 |
8 |
success
|
| 774 |
Syllabub
|
9 |
15 |
success
|
| 775 |
Syringed Fritters
|
13 |
17 |
success
|
| 776 |
Syrup of Citron
|
2 |
2 |
success
|
| 777 |
Syrup of Clove Gilliflowers
|
4 |
4 |
success
|
| 778 |
Syrup of Peach Blossoms
|
2 |
9 |
success
|
| 779 |
Syrup of Quinces
|
4 |
5 |
success
|
| 780 |
Syrup of Roses
|
4 |
4 |
success
|
| 781 |
TAKE a brisket of beef
|
4 |
5 |
success
|
| 782 |
TAKE a loin of mutton
|
5 |
8 |
success
|
| 783 |
TAKE a piece of buttock of beef, and some fat bacon cut into little long bits, then take two tea-spoonfuls of salt, one tea-spoonful
|
4 |
0 |
success
|
| 784 |
TAKE a pint of water
|
4 |
5 |
success
|
| 785 |
TAKE a pound of butter
|
6 |
8 |
success
|
| 786 |
Take a sharp knife, and carefully lift up the fat of the inside, take out all the meat close to the bone, chop it small, take a pound of suet, and chop fine, about as many crumbs of bread, a little thyme and lemon-peel, a little pepper and salt, half a nutmeg grated, and two shallots chopped fine; mix all together, with a glass of red wine, then put it into the same place, cover it with the skin and fat, skewer it down with fine skewers, and cover it with paper. Don't take the paper off till the meat is on the dish. Take a quarter of a pint of red wine, two shallots shred small, boil them, and pour into the dish, with the gravy which comes out of the meat; it eats well. Spit your meat before you take out the inside.
|
12 |
18 |
success
|
| 787 |
TAKE a spoonful of coriander seed, half a spoonful of carraway seed bruised and boiled in a pint of water; then strain it, and bruise it with the yolk of an egg. Mix it with sack and double-refined sugar, according to your palate.
|
5 |
5 |
success
|
| 788 |
TAKE five pounds of flour well dried
|
12 |
8 |
success
|
| 789 |
TAKE half a pound of flour, fix ounces of butter, the yolks of two eggs, three spoonfuls of cream; mix them together, and let them stand a quarter of an hour, then work it up and down, and roll it very thin.
|
4 |
4 |
success
|
| 790 |
TAKE the liver of the fowl
|
4 |
1 |
success
|
| 791 |
TAKE twelve large pippins, pare them and take out the cores, put them into a sauce-pan, with four or five spoonfuls of water. Boil them till they are soft and thick; then beat them well, stir in a quarter of a pound of butter, a pound of loaf sugar, the juice of three lemons, the peel of two lemons cut thin and beat fine in a mortar, the yolks of eight eggs beat; mix all well together
|
7 |
6 |
success
|
| 792 |
Tea Jelly
|
4 |
5 |
success
|
| 793 |
The best sauce to a boiled turkey
|
9 |
5 |
success
|
| 794 |
The best Way to make Raisin Wine
|
8 |
18 |
success
|
| 795 |
The best way to roast a turkey
|
26 |
25 |
success
|
| 796 |
The dried Herring
|
3 |
2 |
success
|
| 797 |
The Jewish method of Pickling Beef
|
23 |
12 |
success
|
| 798 |
The Manner of dressing various Sorts of dried Fish
|
10 |
23 |
success
|
| 799 |
The Season for Venison
|
0 |
0 |
success
|
| 800 |
The Stag's Heart Water
|
16 |
3 |
success
|
