The Country Housewife And Lady's Director, in the Management of a House, And the Delights And Profits of a Farm : Containing Instructions for Managing the Brew-House, And Malt-Liquors in the Cellar ; the Making of Wines of All Sorts : Directions for the D
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In our eReader you can find the full English version of the book. Read The Country Housewife And Lady's Director, in the Management of a House, And the Delights And Profits of a Farm : Containing Instructions for Managing the Brew-House, And Malt-Liquors in the Cellar ; the Making of Wines of All Sorts : Directions for the D Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Country Housewife And Lady's Director, in the Management of a House, And the Delights And Profits of a Farm : Containing Instructions for Managing the Brew-House, And Malt-Liquors in the Cellar ; the Making of Wines of All Sorts : Directions for the D
What reading level is The Country Housewife And Lady's Director, in the Management of a House, And the Delights And Profits of a Farm : Containing Instructions for Managing the Brew-House, And Malt-Liquors in the Cellar ; the Making of Wines of All Sorts : Directions for the D book?
To quickly assess the difficulty of the text, read a short excerpt:
133 and Pepper, ftew'd half an hour together, in a little more Water than will cover them, then ftrain off the Liquor into the Difh.
The Pap-Sauce, or Bread-Sauce, is made of grated Crumb of Bread, boiled with as much Water as will cover it, a little Butter, ah O" nion, and fonrie whole Pepper 5 this muft be kept ftirring often, and when it is very thick, v/ithdraw the Onion, and ferve it in a Saucer with your Partridges* Thefe Sauces may like- wife be ferved with Pheafarits, or Quails. Thefc m...ay alfo be ftew'd, farced, baked, or put in Soups, or ufed in FricalTees. Thus far the Lady.
Hares begin new to be in Seafon, and arc well drcfs'd by the following Receipt, which I purchaf^^d a few Years ago, at a noted Tavern in London.
A Hate and its Sauces, T F you kill a Hare by Courfing, you may •■' keep it if the Weather be cool three days before you roaft it 5 or if it has been run hard by the Hounds, then it will not keep fo long* When the Skin is taken off, it is the fafliion to leave the Ears on, but that is at pleafure i then trufs it for Roafting, and take the Liver and boil it, and mince it very fmall j add to this grated Bread, a little All-Spice, but fine, feme bu^ter'd Eggs, a little dry'dfweet Marjoram, wath a Scaibniiigof Pepper and Sak at difcrction,aad fome Parfley fhred fmall : Mix this well toge- ther, and add the Yolk of an Egg to it to bind K " it 5 134 ^^^ Country Ladfs it 5 then fill the Body of the Hare moderately with this Farce, and few up the Belly.
What to read after The Country Housewife And Lady's Director, in the Management of a House, And the Delights And Profits of a Farm : Containing Instructions for Managing the Brew-House, And Malt-Liquors in the Cellar ; the Making of Wines of All Sorts : Directions for the D?
You can find similar books in the "Read Also" column, or choose other free books by Bradley, Richard, 1688-1732 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
133 and Pepper, ftew'd half an hour together, in a little more Water than will cover them, then ftrain off the Liquor into the Difh.
The Pap-Sauce, or Bread-Sauce, is made of grated Crumb of Bread, boiled with as much Water as will cover it, a little Butter, ah O" nion, and fonrie whole Pepper 5 this muft be kept ftirring often, and when it is very thick, v/ithdraw the Onion, and ferve it in a Saucer with your Partridges* Thefe Sauces may like- wife be ferved with Pheafarits, or Quails. Thefc m...ay alfo be ftew'd, farced, baked, or put in Soups, or ufed in FricalTees. Thus far the Lady.
Hares begin new to be in Seafon, and arc well drcfs'd by the following Receipt, which I purchaf^^d a few Years ago, at a noted Tavern in London.
A Hate and its Sauces, T F you kill a Hare by Courfing, you may •■' keep it if the Weather be cool three days before you roaft it 5 or if it has been run hard by the Hounds, then it will not keep fo long* When the Skin is taken off, it is the fafliion to leave the Ears on, but that is at pleafure i then trufs it for Roafting, and take the Liver and boil it, and mince it very fmall j add to this grated Bread, a little All-Spice, but fine, feme bu^ter'd Eggs, a little dry'dfweet Marjoram, wath a Scaibniiigof Pepper and Sak at difcrction,aad fome Parfley fhred fmall : Mix this well toge- ther, and add the Yolk of an Egg to it to bind K " it 5 134 ^^^ Country Ladfs it 5 then fill the Body of the Hare moderately with this Farce, and few up the Belly.
What to read after The Country Housewife And Lady's Director, in the Management of a House, And the Delights And Profits of a Farm : Containing Instructions for Managing the Brew-House, And Malt-Liquors in the Cellar ; the Making of Wines of All Sorts : Directions for the D?
You can find similar books in the "Read Also" column, or choose other free books by Bradley, Richard, 1688-1732 to read onlineMoreLess
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