The Closet of Sir Kenelm Digby Knight Opened - Bookswagon UAE
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The Closet of Sir Kenelm Digby Knight Opened

The Closet of Sir Kenelm Digby Knight Opened


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Excerpt: ...the herbs and roots that are in season. In Spring and Summer you use Cersevil, Oseille, Borage, Bugloss, Pourpier, Lettice, Chicoree and Cowcombers quartered, etc. The manner of using them is to boil store of them about half an hour or a quarter, in a pot by it self, with some bouillon taken out off the great pot; half an hour before dinner, take light bread well dryed from all moisture before the fire; then cut in slices, laid in a dish over coals, pour upon it a ladleful of broath, no more then the bread can presently drink up; which when it hath done, put on another ladleful, and stew that, till it be drunk up; repeat this three or four times, a good quarter of an hour in all, till the bread is swelled like a gelly (if it be too long, it will grow glewy and stick to the dish) and strong of broth; then fill it up near full with the same strong broth, which having stewed a while, put on the broth and herbs, and your Capon or other meat upon that, and so let it stew a quarter of an hour longer, then turn it up. In winter, boil half an hour a pretty bundle of Parsley, and half as much of Sives, and a very little Thyme, and Sweet-marjoram; when they have given their taste to the herbs, throw the bundle away, and do as abovesaid with th Page 122 e bread. Deeper in the Winter, Parsley-roots, and White-chicoree, or Navets, or Cabbage, which last must be put in at first, as soon as the pot is skimmed; and to colour the bouillon it is good to put into it (sooner or later, according to the coursness or fineness of what you put in) Partridges or Wild-duck, or a fleshy piece of Beef half rosted. Green-pease may some of them be boiled a pretty while in the great pot; but others in a pot by themselves, with some Bouillon no longer then as if they were to eat buttered, and put upon the dish, containing the whole stock a quarter of an hour after the other hath stewed a quarter of an hour upon the bread. Sometimes Old-pease boiled in the broth from the first, to...


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Product Details
  • ISBN-13: 9781153697934
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 86
  • Spine Width: 5 mm
  • Width: 189 mm
  • ISBN-10: 1153697939
  • Publisher Date: 01 Aug 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 222 gr


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