Selected quad for the lemma: water_n

Word A	Word B	Word C	Word D	Occurrence	Frequency Band	MI	MI Band	Prominent
water_n	boil_v	ounce_n	strain_v	6,179	5	11.1360	5	true

Text snippets containing the quad

ID	Title	Author	Corrected Date of Publication (TCP Date of Publication)	STC	Words	Pages
A42624	The gentlewoman's delight in cookery containing the newest art of dressing all sorts of flesh, fowl, or fish, either roasted, boiled, baked, stewed, fryed, broyled, hasht or frigaced. Together with the true way of raising paste, and making pyes, pasties, tarts, cakes, custards, &c. Also how to make all sorts of broths, caudles, syrups, jellies; and the exact way of making divers sorts of pickles, &c. Likewise directions for garnishing, serving up, and setting out a table; ... To which is added, the art of preserving, conserving, and candying all sorts of fruits, flowers, buds, roots, herbs, &c. With a most excellent receipt for making beautifying water to clear the face, neck, hands, & whiten the skin. Very beneficial for all young gentlewomen and servant-maids. Licensed according to order.		1690 (1690)	Wing G523EA; ESTC R217416	8,826	24

with ●●een Garnish The Sawce for Eels Flounders Place Roach●● Barbles and the like are Butter Vinegar ●●e Juyce of Lemon Anchovey the Liquor of Pickled Oysters and the Garnish green Salads and their Seasons As for Salads they are various according to the season as Corn Salads and Pickles with ●ndive and French Grand Salads in Winter and ●ettice Spinage Purslain and Salads of Flowers 〈◊〉 Summer Wherefore there being no certain Rule of this kind but the Management according to the humour and liking of the Party I shall submit it to the discretion of the Ingenious Cook ●o from Salads according to the Season or Quality of the Meats for the best digestion of which ●●ey are prepared And so proceed to Pastry 〈◊〉 usefull and necessary tobe known Things to be observed in Raising of Paste c. In Raising of Paste observe that your flo●●● or stuff be sweet and good and that in rais●● the sides ascend taper-wise that they be kn●●● ed and moulded to a sufficient firieness and sti●● ness not to fall or give way by jetting out 〈◊〉 cracking whereby the materials or fillings ma● be spoiled or lost either by taking too much A●● or running about in the Oven Wherefore i● making them up an especial care must be had that all parts are framed alike and to be 〈◊〉 with Liquor tolerably hot that so the Paste th● be more firmly setled especially if designed 〈◊〉 large Pyes the fashion of which though in th●● kind there are divers Forms may be sutable t● the fancy of the maker And having said th●● much of the Out-side I shall proceed to spea●● of the In-side which is the most material AVenison-Pasty how to make it Take a side of new Venison bone it and ●●● son it well with Pepper and Salt beat it wit● your Roaler into the form you design it and clo●● up the lid or over-bearing having first put in 〈◊〉 considerable quantity of Butter to prevent d●yness and if you please you may put in Fruit 〈◊〉 though it be not usual To make an Oyster-Pye Your Coffin or Crust being raised lay a lay of Butter and then having parboiled your Oy●ters put them in order and over them another ●aying of Butter with some Pepper and Nutmeg and so close up the lid To make a Beef-Pasty appear like Venison Take your Beef indifferently lean beat it in ●●lces with a Roaling-pin with some sweet Herbs ●●all shread then lay it in Pepper and Salt a light and a day after which lay it in the coffin and over it Butter or Marrow then add to keep it moist a small quantity of Claret and it will be perfect short and red like Venison as has been proved A Goose-Pye to make Observe to take a fat Goose take out the Breast●one and as many other bones as you can conveniently flat and beat the Carkass with your Roaler into the best form then with Pepper and Salt powder it lay then a laying of Butter at the bottom on which place the Goose and a couple of Rabits if you think fit and sprinkling them with Pepper lay on more Butter and close ●it up An Artichoke-Pye to make Take the bottoms of Artichokes boiled lay under them a laying of Marrow and the like over them then a laying of Dates Raisins an● Currans and close it up An Eel-Pye in the French fashion Take large silver Eels strip and cleanse them cutting them in convenient lengths Salt an● Pepper them and shread a good quantity 〈◊〉 sweet Herbs mix the Herbs with the Powder of Cinamon and some beaten Cloves so lay them in order upon a laying of Butter and clos● them up A Neats-Tongue Pye how to make Take a couple of boiled Neats-Tongues skin them well and mince them with Marrow or Beessuet then add of Raisins and Currans each 〈◊〉 pound Butter the like quantity and Malago-wine half a pint making them up in order To make a Pippin or any Apple-Tart Take the Apples pare them cut them into four quarters taking out the core and lay on 〈◊〉 laying of Sugar place them in order slice amongst them some Quinces and candied Lemon or Orange-peel and covering them again with Sugar lid it up A Custard the French fashion Take Cream two quarts Saffron dissolved 〈◊〉 ●●rained a dram Canary half a pint Rose-w●●●●alf a quarter and Loaf-sugar a pound ●●● them well and put them into the coffin Goosberry-Tarts Plumb-Tarts c. how to Fill. Take your Goosberrys or Plumbs green sto● them if you may conveniently soak them in S●●ar and Water and after place them on a layin● of Sugar and cover them with the like and so you may do by any such-like Fruits Broths and Jellies being wonderfull usefull I shall say something of them Jelly of Calves-feet to make Take Calves-feet without the bones and boil ●hem in a quart of White-wine and a quart of Mutton-broth till a third part be consumed ●ress out the liquid part and season it with Cina●on and Sugar Cock-Broth how to make it Take a Cock of a year old pull and draw him beat him then with the Roaler s●asoning him with ●alt and a little Pepper put him into two gal●●ns of Mutton-broth adding a quart of French ●arley and with beaten Nutmeg Mace and ●●eet Herbs boil it till it will become like 〈◊〉 ●elly when cold China-Broth to make Take a gallon of running-Running-water boil in it a Cock chick till it is mash then add Raisins Li●orish French Barley and beaten Cloves and strain out the liquid part for your use Jelly of Harts-horn to make it Take the shavings of that Horn four ounces steep and boil it in a gallon of Water strain it and add chop 't Rosemary the Whites of Eggs rose-Rose-water and Sugar and bring them up together suffer them to stand till cold A Restoring Ca●dle to make Take four Eggs a dram of Saffron half a pint of Canary six Dates a pint of Cream two ounces of Loaf-sugar and an ounce of Licorish-powder boil them together To Pickle Cucumbers Broom-buds Ash-keys Grapes 〈◊〉 Plumbs French-Beans Barberries Mushrooms 〈◊〉 Sampher and the like take the following Rule Get a sufficient quantity of good Wine-Vine●r boil it and scum it till no more scum arise ●dding to it a handfull or two of Spanish-Salt ●loves Mace Ginger Cinamon Dill and Cori●nder-seed with whole Pepper and a piece of Al●●m and putting any of the things before-men●oned or any other things usually Pickled and it will preserve them green and sound or for Bar●erries and Sampher you may put Salt and Wa●●r only As for the decent Management of a Table ●bserve that the Boiled Meats be presented first 〈◊〉 Course the Roasted next and the Baked after ●hem and lastly Pyes Tarts and Dishes of Fruit ●r Sweet-meats ever taking notice to place the 〈◊〉 Dishes with the right end-forward towards the upper end of the Table The head-end of ●owl Coneys Pigs Fish c. being the right ●nds And of Joynts of Meat the Butt or great End and of Piggs the picked Ends according ●o their frame or fashion To dismember a Hern Take off both the Legs ●nd lacing it down the Breast raise the flesh and ●ake it clean off placing the Wings that they may ●●et To unbrace a Mallard Raise up the Pinion a●● the Leg not taking them off Raise the Mer●● thought from the Breast and lace it down slo●● wise with a Knife the best piece being th●● Wing To unlace a Coney Draw the Knife do●● wards cut off the flaps of the Belly and take 〈◊〉 the Shoulders Legs and divide the Body in fo●● parts the best piece to present being held th●● next to the Tail To Rear a Goose The Leg must be opene● the Wings divided and the Breast laced dow● the Body after they are taken off to be divided 〈◊〉 the best piece is the Merry-thought A Bustard or Turkey must be used as th● Goose and indeed it is a way now in use for a●● manner of Fowl especially Tame ones the Me●ry-thought and Legs of which are accounted th● best piece to present as the Wings of all Wild fowl are on the contrary In Fish that part ne●● to the Head is the best And in Flesh the middl● of the Loin Breast Neck and inside of the Leg or Shoulder and in other pieces that which i● lean and fat as fancy or discretion may easily direct ●he Art of Conserving Preserving Candying and Beautifying c. TO Conserve any Fruits Herbs Flowers or Roots Take a like quantity of them as of ●●gar stamp them in a Mortar and put them ●● cold in a Glass or Gally-pot keeping it from ●●e Air and they will retain their taste and co●ur a twelvemonth Preserving is no other then to take Fruits Flow●●s or the like and scalding them over a gentle ●re with or without the stones in a Preserving●an and then the Sugar to the like quantity dis●olved put hot to them with a small quantity of Water or Quidany of the Fruit and stopping them ●lose up Candying is when the Fruits are prepared ●reen and somewhat hard the Sugar being melt●d in the Pan to a hardness or candy they are dip●ed into them As for Example To Conserve Roses Take off the Flower or Red part put them to ●eep in Water or White-wine then stamp them ●o a moisture and put of the best Sugar to the weight of the Roses making them up into a Conserve for your use To Preserve Cherries Take Cherries not too ripe and having bo●● up your Sugar with the Quidany or Pulp of oth●● Cherries and having made it very hot pu●● Cherries in Stalks and all Some there are 〈◊〉 stone them but I hold it not necessary The Art of Candying Plumbs Take Plumbs but indifferently ripe or som● what inclining to greenish and having made Candy of Sugar after you have softned them 〈◊〉 scalding dip them in or let them lay a whil● they will take the Sugar and keep in a perfe●● Candy all the year if well dried An Excellent Beautifying-Wash to make the Face an● Hands fair and take out any Spots or Deformit … in the Skin Take of Allom powder an ounce Benjamine water a pint the Flower of Rosemary a handfu●● Scabeous-water half a pint Bean-flower a hand full Copras half an ounce heat and mix the● over a fire and by often using you will find th● wonderous effects FINIS

THE Gentlewoman's Delight IN COOKERY Licensed according to Order ●●NDON Printed for J. Back at the Black THE Gentlewoman's Delight IN Cookery CONTAINING The newest Art of Dressing all sorts of Flesh Fowl or Fish either Roasted Boiled Baked Stewed Fryed Broyled Hasht or Frigaced TOGETHER With the true way of Raising Paste and making Pyes Pasties Tarts Cakes Custards c. Also how to make all sorts of Broths Caudles Syrups Jellies and the exact way of making divers sorts of Pickles c. LIKEWISE Directions for Garnishing Serving up and Setting out a Table with Rules for Carving and Presenting the best and most acceptable pieces after the most modish way used either in England or France To which is Added The Art of Preserving Conserving and Candying all sorts of Fruits Flowers Buds Roots Herbs c. With a most excellent Receipt for making a Beautfying Water to clear the Face Neck Hands whiten the Skin Very Beneficial for all young Gentlewomen and Servant-Maids Licensed according to Order Printed for J. Back on London-Bridge THE PREFACE TO THE READER SEeing Things of this Nature are n●● held pleasant but profitable by inabling the Ingenious Reader to put them i● practice I conceived it not amiss to Collect such Curiosities as are not vulgarly known the which if rightly observe● in their respective Places and Offices must in all probability Redound to th● Advantage and Accomplïshment of eithe● Sex Wherefore not longer to detain yo● with a Preface I proceed to what is nonmaterial And first of Cookery s● necessary to be known in all its Parts Ways and Kinds c. THE Gentlewoman's Delight IN Cookery The English and French ways in dressing Flesh in the best modish and advantageous manner with their proper Sawces and Garnish c. A Haunch of Venison to Roast TAke a Haunch of Venison indifferently fat season it with beaten Cloves Mace and a little Nutmeg and Salt and having stuck it over with Cloves or small sprigs of Rosemary lay it to the fire baste it with Butter and Claret-wine well beaten together and when it is enough Take Red-wine Vinegar sweet Butter grated Ginger a little Cinamon and Rose-water boil them up to a thickness with some crumbs of Venison and dish it up Garnishing your dish with slices of Lemons and Oranges A Fillet of Veal to dress the best way Take your Fillet somewhat large open it the fleshy part with a broad pointed knife 〈◊〉 having Winter-savory Parsley Thyme Suet a●● Spinnage shread small stuff it well and clos●● the places lay it to a gentle fire basting it w●●● Butter and when it is Roasted dish it up wit● the Juyce of Oranges and sweet Butter beat●● up with a little fine Flower and let your Garnis● be as for the former A Leg of Veal and Bacon to boil the best way Take a good Leg of Veal and good midling Bacon and with the Lard of the Bacon La●● the Veal intermixing it with rows of Lemo● or Citron-peel then truss it as round as may be and rub it or sprinkle it with Pepper an● Salt boil it in a convenient quantity of water putting it in when the water is warm as also your other Bacon then take them up slit the Bacon and place it on each side the Veal and for the Sawce bruise Sorrel Parsley and Spinnage with Sugar Verjuice and a little Rose-water and serve the dish garnished with pickled Barbaries Parsley or Violet-leaves A Hare to dress after the French Fashion Take a Hare of two years old case her leaving on the Ears and lay her an hour or two in warm water then rub her over with Pepper and Sal● make then a Pudding of grated Bread Sugar Cinamon chop'd Sage and White-wine with some Suet and Butter sewing or scuring it up in the Belly of the Hare lay her to a gentle fire ●aste her with Butter and dredge her over with fine Bread and when enough take out the Pudding divide it on each side the Dish and serve her up with Verjuice Butter and Cinamon well mix'd or beaten together garnishing the dish with blades of Mace and slices of Lemon A Leg of Mutton to Roast with Oysters Take a fair Leg of Mutton open it with a broad-pointed knife in the fleshy part sundry times then stuff in as many Oysters when parboiled as you can conveniently and stick the outward part with Cloves and so gently roast it till enough then serve it up with Anchovey-sawce and stewed Oysters garnished with Flowers or Leaves and so a shoulder of Mutton may be used A Pig to Roast the most approved way Take your Pig clean scalded opened and well dryed which done with dryed Sage a grated Crust and the Gravy of Mutton make a pudding put it into his Belly scuring it up keeping him before a gentle fire continually basting with Salt and Water till it begin to be crisp and then let it continue till the Eyes fall out which is a sign of it's being roasted wh●reupon take● beaten Cinamon Sugar Rose-water Cu●●● grated Bread and the purest of the Gravey 〈◊〉 chopped Sage and Canary make them in●● Sawce and serve up the Pig divided or c●i●● with the two under Jaws and Ears garnish●●● with whole Spice and Lemon Peels A Coney to Boil the best way Take your Coney Brace or Truss him th●● he may lye couched in your Pot or Pan La●● him with Bacon and Lemon Peel and when boiled serve him up whole with white Bread Sippit● Verjuice Sugar Butter and grated Nutmeg garnishing with Parsley Venison how to make of Kid c. Take the Haunch of a fat Kid open it in the convenient places stuff in Salt-peter Salt a good Quantity then lay it in warm water till the Salt be well soaked into it then dry it spit it and when Roasted serve it up with Claret Anchovey Pepper and a little Butter and it will not be distinguished from Venison the Garnish must be Spices To stew Lamb or Mutton the savourest way Take your Meat season it a little with Salt and Pepper put in convenient slices into as much Broth of the like Meat as will cover it ●hen add a little Pepper a blade or two of Mace a small quantity of Sugar and some sprigs of Rosemary then some slices of fresh Butter and the ●yce of three or four Oranges and all being all stewed serve the Meat up with the Broth 〈◊〉 Sippits Garnishing with Marigolds Parsley 〈◊〉 Sugar and in this manner is Beef stewed the 〈◊〉 way To stew Veal very savourly Take a Leg of Veal or any fleshy part slice thin and sprinkle it over with Flower and gra●d Nutmeg lay it in your stew pan adding ●utter and White-wine as much as may cover 〈◊〉 and then the Yolks of three or four Eggs ●ell beaten with Verjuice lastly sweet Herbs ●●t small with Sugar and Currans All which be●●g well stewed serve them up with Sippits ●arnished with Green A Fricacy of Rabits Veal or the like to make the

best way Take your Meat cut into convenient pieces ●eat and flat them with a Roaling-pin and sprinked with the Juyce of Lemon grated Nutmeg ●nd a little Flower with a small scattering of ●weet Herbs well shread then with the yolks ●f beaten Eggs and Verjuice cover the pieces 〈◊〉 order and serve them up with Sugar Butter ●nd Cinamon garnished with green Leaves ●nd in this manner any Fricacy is made To Hash Mutton Beef Lamb c. the French w●● Take your Meat half roasted or boiled slice in convenient slices and lay it into a stew-●● with some Butter and the broth of the Me●● as much as will cover it strew thereon so●● Pepper and a little Salt slice in a Nutmeg and Shalot or two with a little Claret-wine if yo● think convenient or otherwise the Juyce 〈◊〉 a Lemon then rub your dish with a shalo● laying therein Sippits of White-bread and ser●●● up the Meat Garnishing with sprinkling● 〈◊〉 Sugar and Parsley To Fry Chickens Pigeons or any Fowl c. the best w●● Take your Fowl being young well pull●● and drawn slit them and sprinkle them aft●● you have well flatted them by beating the● with Pepper and Salt lay them in the pan when the Butter is already hot and melted then sprinkled shread sweet herbs and observe to turn then in due time and for these the Sawces in genera● are either Butter Juyce of Lemon and Suga● with Cinamon or an Anchovey with a Shalot an● sweet Herbs with Pepper boiled together an● the Garnishing generally things that are green To Boil Chickens Pigeons or Wild Fowl c. Boil them a little while in water salt till the ski● is tender then shift them into Mutton-broth●● adding some sprigs of Rosemary and other swee● Herbs then make Sawce of Parsley and Sage ●oiled and shread together with Sugar Cina●on Verjuice Pepper and a small piece of But●er Garnishing with Violet-leaves whole Mace ●o Stew any Tame or Wild Fowl after the best way The Fowl being Pulled and Drawn divide 〈◊〉 into four equal quarters sprinkle them with 〈◊〉 little Salt and Ginger and lay them in the Pan ●ell buttered as also in the Gravy of some choice Meat cover the Pan till you perceive them soft add the Juyce of one or two Oranges ●nd a sprinkling of sweet Herbs after that take them up and place the Quarters even in the dish ●he Sawce being the liquid part upon Sippits and ●he Garnish Barberries and Parsley To Roast a Woodcock Pheasant or Plover Take the Bird well pull'd and drawn Lard them with small slips of Bacon on the breast and with Flower through a Drudger raise up a Froth then being Roasted take the Gravey with as much Claret-wine a little Pepper and the Juyce of a Lemon and boil with the Heads Necks or Gizzards and so serve it up with green Garnish with white Bread Toasts or without them To Roast any Hen Pullet or Capon Take Fowl well pulled and draw'd truss i● up and place it on your Spit basting it moderately with Butter and raising the froth with Flower then take the Gravey some Pepper a slice of Nutmeg and the Juyce of a Lemon it into Sawce and serve it up the Garnish slices of Lemon c. A Fore-loin of Pork the best way to dress Take Pork being laid before a gentle fire baste it first with Salt and Water then scorch and run it up to a crispness which done ma●● your sawce of green Sorrel Sage grated Brea● Mustard the yolk of an Egg Sugar and the Leav● of Parsley made somewhat thin with White-wi●● and serve it up with slices of Lemon and Nutmeg c. A Turkey how to Roast the French way Take a good Turkey pull and draw him well place him upon your Spit and having finger the hairs baste him with a little White-wine after that with Butter then raise the Froth with Flower and continue it till he be enough then take the Gravey from the Fat add to it Pepper a Shalot and a small quantity of Claret putting t● them the Neck and the Liver well minced and so serve him up garnished with Lemon A Goose the French way to Roast Take a fat Goose stuff a Crust of Bread into her Belly lay her to the fire and baste her with Salt and Water a while then suffer her to baste herself after she is enough take her up and prepa● ●●wce of Mustard Sugar white Currans and the ●●●p of Apples well mixed and softned with a piece of fresh Butter and serve it up in Sawcers To Broyle or Toast any Fowl the best way Slit your Fowl and beat it flat with a Roaling●n then sprinkle it with a little Salt and Pepper lay it upon a Crid-iron or hold it before ●he fire with often turning till it be enough then 〈◊〉 your dish with a Shalot Take an Anchovey ●ome Pepper and Claret and make Sawce thereof with a little piece of Butter and the Juyce of a Lemon and serve it up with green Garnish or for want of that slices of Lemon To Fry Salmon the French way Take a Chine of Salmon cut it into convenient pieces and when the Butter is very hot in the Pan put it in suffering it to remain there till crisp then take the Juyce of a Lemon an Anchovey and a piece of fresh Butter and make Sawce serving it up with green Garnish To Stew a Pike Take a large Pike wash the blood clean out and flat it cover it then with Claret in the stew pan and let it come to boiling by degrees then add some blades of Mace and a little Cinamon with the Juyce of a Lemon and a good piece of Butter with Salt enough to season it and so d● it up with sippits sprinkled with sweet Herb To Roast a Salmon the best way Take a Salmon or any convenient part of h● as the Jole or Rand seasoned with Nutmeg Sa●● and Pepper and stick at the same time the o●● side with a few Cloves and some small stips Rosemary fasten it to the Spit and at first ba●● it with Claret alone then with Claret and Butter and with what falls from it together with a Anchovey and the Juyce of a Lemon make the Sawce and serve it up with Olives and Sampher To Fry Oysters an approved way Take the largest with the Liquor and fry them therein till they are somewhat tender then pour out the Liquor and put in Butter with the dissolved Liquor of an Anchovey some Verjuice and so fry them till they seen crispish then serve them up with Pepper Butter and the Juyce of a Lemon and in the like manner may Oyster be stewed To Boil a Mullet Tench Trout or Carp Take the Fish well drawed supplying the va●●ncy of the Belly with sweet Herbs boil them 〈◊〉 water a little seasoned with Salt and when ●●ough take Butter grated Bread the Juyce of ●range Cinamon and Currans make them into Sawce with the Herbs and serve them up