York Restaurant Menu

This recipe comes from Domestic Cookery by Maria Rundell, published in 1806.

Pare and slice five or six cucumbers; and add to these the inside of as many cos-lettuces, a sprig or two of mint, two or three onions, some pepper & salt, a pint and a half of young peas, and a little parsley.

Put these, with half a pound of fresh butter, into a sauce-pan, to stew in their own liquor, near a gentle fire, half an hour; then pour two quarts of boiling water to the vegetables, and stew them two hours; rub down a little flour into a tea-cupful of water, boil it with the rest fifteen or twenty minutes, and serve it.

Explore the original 1806 publication of Domestic Cookery (13.5 Mb)

This recipe has been taken from The Accomplisht Cook by Robert May, published in 1660.

Take some grated bread and beet suet cut into bits like great dice and some cloves and mace, then some veal or capon minced small with beef suet, sweet herbs, fair sugar, the yolks of six eggs boiled hard and cut into quarters, put them to the other ingredients, with some barberries, some yolks of raw eggs, and a little cream, work all up together and put it into the caul of veal like little sausages, then bake them in a dish, and being half baked, have a pie made and dried in the oven, put these puddings into it with some butter, verjuice, sugar, some dates on them, large mace, grapes or barberries, and marrow – being baked, serve it with a cut cover and scrape sugar on it.

This recipe is taken from The British Housewife by Martha Bradley, published in 1760.

Chufe fome large and fine Beet-roots, and fend them in a Pan to an Oven to be baked, or they may in London be bought ready baked at the French Sallad Shops and Cellars.

Peel the Roots when baked, and cut them into long Slices: They muft not be cut croffwife, but fplit down into Pieces of half an Inch thick, each good Root into three or four Slices.

When thefe Slices are cut, make a rich Batter for them thus.

Break half a dozen Eggs, take all the Yolks and three of the Whites, beat thefe up, grate in fome Nutmeg, frinkle a little Pepper and Salt, add four Cloves.

This recipe is taken from The Queen-Like Closet by Hannah Woolley, published in 1670.

Take out their Meat and mince it fmall, and fet it over a Chafingdith of Coals with a little white Wine, a little Salt, and a blade of Mace, and when it is very hot, put in fome Butter and fome Crums of white bread. then warm the fhells againft the fire, and fill them again with their Meat and soferve them in.

You may do Shrimps or Prawns thus, only you muft not put them into the fhells again but garnifh your Difh with them.

Check out the ebook version of The Queen-Like Closet

This recipe is taken from The Closet of Sir Kenelme Digby Knight Opened by Kenelm Digby, published in 1669.

Take three Marrow-bones, slice them; water the Marrow over night, to take away the blood. Then take the smallest of the Marrow, and put it into the Puddings, with a Peny-loaf grated, a spoonful of Flower, and Spice as before; a quarter of a pound of Currants; Sugar as much as you please, four Eggs, two of the whites taken away. Cream as much has will make it as stiff as other Puddings.

Stuff the Call of Veal cut into the bigness of little Hogs-puddings; you must sow them all to one end; and so fill them; then sow up the other end, and when they are boiled, take hold of the thred, and they will all come out.

You must boil them in half white Wine and half Water; with one large Mace, a few Currants, a spoonful of the Pudding stuff; the Marrow in whole lumps; all this first boiled up, then put in your Puddings, and when half boiled, put in your Marrow. One hour will boil them. Serve them with Sippets, and no more Liquor, then will serve them up; you must put Salt in all the Puddings.

Explore the ebook version of The Closet of Sir Kenelme Digby Knight Opened

This recipe was taken from The Experienced English Housekeeper by Elizabeth Raffald, published in 1769.

Bone the finest and largest breast of veal you can get. Rub it over with the yolks of two eggs, spread it on a table, lay over it a little bacon cut as thin as possible, a handful of parsley shred finem the yolks of five hard boiled eggs chopped small, a little lemon peel cut fine, nutmeg, pepper and salt to your taste, and the crumb of a penny loaf steeped in cream. Roll the breast close and skewer it up. Then cut fat bacon and the lean of ham that has been a little boiled, or it will turn the veal red, and pickled cucumbers about two inches long to answer the other lardings, and last it in rows, first ham, then bacon, then cucumbers, till they have larded it all over the veal. Put it in a deep earthen pot with a pint of water, and cover it and set it in a slow oven two hours. When it comes from the oven skim the fat off, and strain the gravy through a sieve into a stewpan. Put in a glass of white wine, a little lemon pickle and caper liquor, a spoonful of mushroom catchup, thicken it with a little butter rolled in flour. Lay your porcupine on the dish and pour it hot upon it. Cut a roll of forcemat in four slices, lay one at each end and the other on the sides. Have ready your sweetbreads cut in slices and fried, lay them round it with a few mushrooms.

It is a grand bottom dish when game is not to be had.

N.B. Make the forcemeat of a few chopped oysters, the crumbs of a penny loaf, half a pound of beef suet shred finem and the yolks of four eggs. Mix them well together with nutmeg, Chyan pepper, and salt to your palate. Spread it on a veal caul and roll it up close like a collared eel. Bind it in a cloth and boil it one hour.

This recipe is taken from The Complete Confectioner by Frederic Nutt published in 1807.

Take six eggs, half a pint of syrup, and a pint of cream ; put them into a stewpan and boil them until it begins to thicken ; then rasp three ounces of Parmasan cheese, mix and pass them through a sieve, and freeze it.

This recipe has been taken from The London Cookery and Complete Domestic Guide by A Lady, published in 1830.

Take a pint of good cream, not thick ; put it in a deep earthen pot with a small piece of lemon peel and a blade or two of mace ; let it stand an hour or two, then put in two ounces of double refined sugar, and two table-spoonfuls of sherry or other white wine. Then work it well with a chocolate mill, and as the froth rises take it off with a spoon ; put it into a colander to drop, then have your glasses ready with a little wine sugared at the bottom of each. In some put white wine, in some claret, in some sack; then take up the froth with a spoon and fill the glasses as high as it will stand.

Another way.-Take a quart of cream, a pint of white wine, the juice of a lemon, and one Seville or two China oranges, with a large glass or two of brandy, a gill of orange-flower water, and pounded sugar. Whip it up well, and as the froth rises take it off, and lay it on the back of a sieve to drain. If it does not rise well, add the whites of two eggs. When done enough, put a little of the liquor into glasses, grate thereon some nutmeg, and fill them up with froth ..may be coloured with cochineal, or by using red instead of white wine.

For and everlasting whipped syllabub, take a quart of cream, half a pint of old hock, as much sack, three lemons, and one pound of double refined sugar. Beat the last and sift it over the cream, then pare the yellow rind from the lemons, and the rind of a Seville orange, or preserved essence ; add this to the rest, and squeeze in the juice of the lemons into the wine, with a little orange-flower water. Having mixed the whole well, whip it for half an hour with a whisk, then fill up the glasses. It will keep for a fortnight.