THE Gentlewoman's Delight IN COOKERY. woodcut of kitchen and dinner scenes Licenced 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, Fried, Broiled, Hasht or Frigaced. TOGETHER With the true way of Raising Paste, and making Pies, Pasties, Tarts, Cakes; Custards, etc. Also how to make all sorts of Broths, Caudles, Syrups, Jellies; and the exact way of making divers sorts of Pickles, etc. 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, etc. 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. Licenced 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 enabling 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 either 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 Kind's, etc. THE Gentlewoman's Delight IN Cookery. The English and French ways in dressing Flesh in the best, modish and advantageous manner: with their proper Sauces and Garnish, etc. 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 Cinnamon 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 shred 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 Juice of Oranges and sweet Butter, beat●● up with a little fine Flower; and let your Garnish be as for the former. A Leg of Veal and Bacon, to boil the best way. Take a good Leg of Veal and good middling 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 Sauce, 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, Cinnamon, chopped 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 Cinnamon, well mixed 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 dried; which done with dried 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 its being roasted; whereupon, take● beaten Cinnamon, Sugar, Rose-water, Cu●●● grated Bread, and the purest of the Gravey, 〈◊〉 chopped Sage and Canary: make them in●● Sauce, 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 lie 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, etc. Take the Haunch of a fat Kid, open it in the convenient places; stuff in Saltpetre 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 grand 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 Juice of Lemon, grated Nutmeg ●nd a little Flower, with a small scattering of ●weet Herbs well shred; then with the yolks ●f beaten Eggs and Verjuice, cover the pieces 〈◊〉 order, and serve them up with Sugar, Butter ●nd Cinnamon; garnished with green Leaves ●nd in this manner, any Fricacy is made. To Hash Mutton, Beef, Lamb, etc. 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 Juice 〈◊〉 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, etc. 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 shred sweet herbs, and observe to turn then in due time: and for these the Sauces in general are either Butter, Juice of Lemon, and Suga● with Cinnamon, 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, etc. 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 Sauce of Parsley and Sage, ●oiled and shred together, with Sugar, Cinnamon, 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 Juice 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 Sauce being the liquid part upon Sippits, and ●he Garnish Barberries and Parsley. To Roast a Woodcock, Pheasant or Plover. Take the Bird well pulled 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 Juice 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 drawed, 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 Juice of a Lemon; it into Sauce and serve it up; the Garnish slices of Lemon, etc. 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 sauce of green Sorrel, Sage, grated Brea● Mustard, the yolk of an Egg, Sugar, and the Leav● of Parsley, made somewhat thin with White-wine and serve it up with slices of Lemon and Nutmeg, etc. 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 prepay ●●wce of Mustard, Sugar, white Currans and the ●●●p of Apples well mixed and softened with a piece of fresh Butter, and serve it up in Saucers. 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 Sauce thereof, with a little piece of Butter and the Juice 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 Juice of a Lemon, an Anchovey and a piece of fresh Butter, and make Sauce, 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 Cinnamon, with the Juice 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 Jowl 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 Juice of a Lemon, make the Sauce 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 Juice 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 Juice of ●range, Cinnamon and Currants; make them into Sauce with the Herbs, and serve them up with ●●een Garnish. The Sauce for Eels, Flounder, Place, Roached, Barbles and the like, are Butter, Vinegar, ●●e Juice 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 endive and French Grand Salads in Winter; and lettuce, spinach, 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, 〈◊〉 useful and necessary tobe known. Things to be observed in Raising of Paste, etc. 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 settled, especially if designed 〈◊〉 large Pies: the fashion of which, though in th●● kind there are divers Forms may be suitable t● the fancy of the maker. And having said th●● much of the Outside, I shall proceed to spea●● of the Inside, 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 dryness; and if you please you may put in Fruit, 〈◊〉 though it be not usual. To make an Oyster-pie. Your Coffin or Crust being raised, lay a lay of Butter; and then having parboiled your Oysters, 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 calxes with a Roaling-pin, with some sweet Herbs ●●all shred; 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-pie, to make. Observe to take a fat Goose, take out the Breastbone, and as many other bones as you can conveniently: flat and beat the Carcase 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 shred a good quantity 〈◊〉 sweet Herbs: mix the Herbs with the Powder of Cinnamon, and some beaten Cloves; so lay them in order upon a laying of Butter, and clos● them up. A Neats-Tongue Pie, 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, pair 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, etc. 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 laying of Sugar, and cover them with the like: and so you may do by any suchlike Fruits. Broths and Jellies being wonderful useful, I shall say something of them. Jelly of Calves-feets, to make. Take Calves-feets, 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 Cinnamon 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, seasoning 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-water, boil in it a Cock chick till it is mash; then add Raisins, Liquorish, French Barley and beaten Cloves, and strain out the liquid part for your use. Jelly of Hartshorn, to make it. Take the shave 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-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; adding to it a handful or two of Spanish-Salt, ●loves, Mace, Ginger, Cinnamon, 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 Barberries and Sampher, you may put Salt and Wa●●r only. As for the decent Management of a Table, observe that the Boiled Meats be presented first 〈◊〉 Course, the Roasted next, and the Baked after ●hem; and lastly, Pies, Tarts, and Dishes of Fruit ●r Sweetmeats; 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, etc. being the right ●nds; And of Joints of Meat, the Butt or great End; and of Pigs, 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 flappes 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 Merrithought. 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 Merrithought 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 middle 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, etc. 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 Galley-pot, keeping it from ●●e Air, and they will retain their taste and co●ur a twelvemonth. Preserving is no other than to take Fruits, Flowers, 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 dissolved, 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 dipped 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 softened them 〈◊〉 scalding, dip them in, or let them lay a whil● they will take the Sugar, and keep in a perfect 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 handfuls 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● wondrous effects. FINIS.