Alexandria gazette & advertiser. [volume] (Alexandria [D.C.]) 1822-1824, 1822-11-28
From a London paper.

4 he tVtlAfHltS ICCciP'S "tS N"''~ = =
Cimens OF ancient cookery, extracted tron
a manuscript in the Harleian Library No
1907;
Yengsoa ,vith frunsnIy. Take wheat.
pick II cleaDe, end do il in mortar cast
a little water thereon, and stamp it with a
pestTe till it hole, Il, e, till the bran or
outw ard coat come off, then fan out the
holes; put it into pot and let il stePe
gill il breke; then set il on the FIRE, and
stir il well; when it be we'll soddeo, put
therein swete mike; get il on the fire and
etir il well; when it is enough, colour II
wfh saffron. and salt it enough, and dress
II forth, with the venyson in another dish,
an fair hot water.
portrich Stscped.-Take marrow bones
of beef or mutton; boil them very WE'LL
etrayn the broth, and put it in an eartoen
not: then add good quapt!ty OF "yne
sbereto: then stufe the Partrich with
whole pepyr and marrow, and so" up all
4be vents of the burd then take Cloves
mace. and whole pepper and letthem bon
4ogeder with the partrich; when 1t is e
nougb. cast into the pot powder OF gngy'
yer. salt, and saffron, and ser9e 1t up IN
broth. III
Small Bisrds Stevred.-Take small burds
null, draw, clean. and wash them, chop
of the leggs then take onions small MIN
ced. fry them, and cast them INTO an
esrhen pot. and take a good portion OF
Ganyi fcinnamon) and wyne, and draw
through strayner. and cast into the pot,
with the onions then put the burds there
10, with cloves, mace, and little pepper
and let them boil togeder, then add white
sugar and powder gingyyer, salt, satfron'
end serve il up.
LyOde Soup.-Take milk and boil III;
aben yolks of eggs; draw them through a
etrayner ) put them into milk. which must
be SET on the fire, but not suffered TO boyle;
stir II till it be somewhat thick; add
thereto salt and sugar, and cut fair payne
ment in round sops for suppets, and cast
thereon and serve up.
Claude RGrdehs fake wardenpears'
eeethe them in wine or water; then break
4bem in norter, and draw them through
a s,rayner without any liquor, and put
them in pot with sugar and clarityed no.
ney and canyl enough, and let them boile;
when it is,kele (cod) cast thereto yolks OF
eggs and powder OF gingyver enough rand
serve it up in manner Of fish. liit be time
Cf Lent, leave out the eggs; but let 1t boil
gill it be thick, and serve 1t up in manner
al rice.
Clusters an Gravy.-Take good milk,
end draw it with wyne and good FISH broth
chen boil il with cloves, mace, and sugar,
aud powder Of gingyver, and few min
Ced onions; take oysters par-boiled, and
cast them thereto when they have boiled
togeder, serve il forth,
Almond C6udeI.-Take raw almonds,
gryne them and semPer Sith good ale and
a little water; strain il into pot and let
1t boil awhile cast thereto safrsn and
salt, and Serve 1t up hot.
PotGge ca Fish Lay blake stiff.
posset Of milk and ale; then draw the
crudds thrOug strayner with sweet wyne
Dr Rochelle wyne, and make ii somewhat
cumming; put good quantity OF sugar or
honey, bot not 100 much then heat it a
9ittle, and serve il forth, casting on canyl
and gingyyer; and if youhayR blanchpow-
der, strow it, aud keep il as white as you
can.
Hennse an Brustte Take the hennes,
and scald them; cut them in gobetts, and
seeth them with pork, peQyre, gingyver,
and bread temper it with the same broth
OF ale colour It with saffron, the it
together and serve it forth.
apple Muse. -Take apples. seetbe them
and searse them through sieve; then
add almonds, milk, honey, grated saffron
sauders. aud salt; let them all seethe to-
-geder. stir il we'll, and serve 1t.
G'rinOwis.--Takef flower, milk aud eggs,
with pepper and saffron, and make there's
OF batter; shred apples therein, Try
them, and serve them sp.