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Emory Women Writers Resource Project Collections:
Emory Women Writers Resource Project

The Gentlewoman's Companion: or, A Guide to the Female Sex, an electronic edition

by Hannah Woolley [Woolley, Hannah, fl. 1670]

date: 1675
source publisher: Printed by A. Maxwell for Edward Thomas
collection: Early Modern through the 18th Century

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B I S K.

There are divers ways to make a Bisk, but the best is this; Take a Leg of Beef, and knuckle of Veal, boil them in two Gallons of fair water, scum them clean, nd put to them some Cloyes andMace, then boil them from two Gallons to three quarts of broth; being boiled, strain it thin, put it into a Pipkin; when it is cold take off the fat and bottom, and put it into a clean Pipkin, and keep it warm till the Bisk be ready; boil the Fowl in the liquor of the Marrow-bones of half a dozen peeping Chickens, and as many peeping Pidgeons in a clean Pipkin.

Then have pallats, noses and lips, boil'd tender, blanch'd and cut into pieces as big as a sixpence; also some Sheeps-tongues boil'd, blanch'd, larded, fried, and stewed in gravy, with some Chesnuts blanched; also some Cocks-combs boiled | | 120 and blanched, with some yolks of hard Eggs. Stew all the aforesaid in some roast Mutton, or Beef-gravy, with some Pistaches; large Mace, a good big Onion or two, and Salt. Then take Lamb-stones blanch'dand slic'd also sweet-breads of Veal and sweet-breads of Lamb slit, some great Oysters parboil'd, and some Cock-stones: Fry the aforesaid Materials in clarified Butter, some fried Spinnage, or Alexander-leaves, and keep them warm in an Oven, with some fried Sausages made of minced Bacon, Veal, yolks of Eggs, Nutmets, sweet-Herbs, salt, and Pistaches; bake it in an Oven in cauls of Veal; and being baked and cold, slice it round, fry it, and keep it warm in the Oven, with the aforesaid baked things. Having prepared all these things in readiness, take a great eight pound Dish, and a fsix-peny French loaf, chip it and slice it into large slices, and cover all the bottom of the Dish, then keep it well with your strong broth, and upon that some Beef-gravy; then dish up the Fowl on the Dish, and round about it the fried Tongues, with the Lips, Pallats, Pistaches, Eggs, Noses, Chesnuts, and Cocks-combs, and run them over the Fowls with some of the gravy, and large Mace. Then again run it over with fried Sweet-breads, Sausages, lamb-stones, Cock- stones, fried Spinnage, and the Marrow over all; next the carved Lemmons on the Meat, and run it over with the beaten Butter, yolks of Eggs and gravy beaten up till it be thick; lastly, garnish the Dish with little Pyes, Dolphins of puff-paste, Chesnuts, boil'd and fried Oisters, and yolks of hard Eggs.

| | 121 Gentlewomen, I must crave your pardon, since I know I have tired your patience in the description of a Dish, which though it be frequently fed in Noblemens houses, and with all this colar and toruble put together by some rare whimsical French Cook, yet I cannot approve of it, but must call it a Miscellaneous hodg-podg of studied vanity; and I have here inserted it not for your imitation, but admiration.

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