The Compleat Cook
The Compleat Cook
Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering of Sauces or Making of Pastry
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as will
make it into a reasonable stiff Past, then put it into an indifferant
hot cloth, and lay it before the fire to rise while your Oven is
heating, then make it up into a Loaf, and when it is baked, cut up the
top of the Loaf, and put in a pound and a half of melted Butter, and a
good deale of Sugar in it.
To make buttered Loaves of Cheese-curds.
Take three quarts of new Milk, and put in as much Rennet as will turn, take your Whay clean away, then breake your Curds very small with your hands, and put in six yolks of Eggs, but one white; an handfull of grated bread, an handfull of Flower, a little Salt mingled altogether; work it with your hand, roul it into little Loaves, then set them in a Pan buttered, then beat the yolk of an Egg with a little Beer, and wipe them over with a feather, then set them in the Oven as for Manchet, and stop that close three quarters of an hour, then take halfe a pound of butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar, set it on the f
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FEATURED AUTHOR - Art Blegen is the author of “The Adventures of Kris”, a series of early middle-grade chapter books for young readers from six to ten years old. Each child is important, and each family matters to Art. He is an advocate for educating children and their parents to ensure they have a healthy balance of positive examples in their lives. Wholesome stories and a healthy imagination can lay the foundation they will use for the rest of their lives. Whether playing with his grandchildren or coaching… Read more