Put a Crag-end of a Neck of Mutton, a Knuckle of Veal, and a Pullet into a Pipkin of water, with a spoonful or two of French-barley first scalded in a water or two. The Pullet is put in after the other meat is well skimmed, and hath boiled an hour. A good hour after that, put in a large quantity of Sorrel, Lettice, Purslane, Borage and Bugloss, and boil an hour more at least three hours in all. Before you put in the herbs, season the broth with Salt, a little Pepper and Cloves, strain out the broth and drink it.
But for Potage, put at first a good piece of fleshy young Beef with the rest of the meat. And put not in your herbs till half an hour before you take off the Pot. When you use not herbs, but Carrots and Turneps, put in a little Peny-royal and a sprig of Thyme. Vary in the season with Green-pease, or Cucumber quartered longwise, or Green sower Verjuyce Grapes; always well-seasoned with Pepper and Salt and Cloves. You pour some of the broth upon the sliced-bread by little and little, stewing it, before you put the Herbs upon the Potage.
The best way of ordering your bread in Potages, is thus. Take light spungy fine white French-bread, cut only the crusts into tosts. Tost them exceeding dry before the fire, so that they be yellow. Then put them hot into a hot dish, and pour upon them some very good strong broth, boiling hot. Cover this, and let them stew together gently, not boil; and feed it with fresh-broth, still as it needeth; This will make the bread swell much, and become like gelly.
Source: The Closet Of Sir Kenelm Digby Knight Opened, K. DigbyFiled under Remedy | Tags: barley, beef, borage, bread, broth, bugloss, carrots, chicken, cloves, convalescence, convalescent, cucumber, digby, grapes, green peas, jelly, lettuce, mutton, pease, pennyroyal, pepper, pipkin, potage, pullet, purslane, salt, sick, sorrel, thume, turnips, veal | Comment (0)
Put some strong snuff in the cracks and holes from whence they come. The parings of cucumbers will, if strewn about near their holes, drive them away.
Source: Cassell’s Household GuideFiled under Remedy | Tags: beetle, beetles, cassell, cricket, crickets, cucumber, insect, insecticide, insects | Comment (0)
Let the clothes be taken off with great care and tenderness, and then apply spirits of turpentine, or lay on a thick plaster of fresh yeast, renewing it as often as it becomes hot or dry; or dash the part with cold water in which some yeast has been stirred, or with vinegar, or with strong brine, or with the liquid which runs from potatoes sliced thin and sprinkled with salt; or cut a large cucumber in slices and lay it on the part.
Source: Audel’s Household Helps, Hints and ReceiptsFiled under Remedy | Tags: audel, brine, burn, burns, cucumber, potato, potatoes, spirits of turpentine, turpentine, vinegar, yeast | Comment (0)
Cucumber juice or melon juice squeezed into cream, and always prepared in an earthen dish with a wooden spoon or earthen pestle, is a fatal enemy to sunburn and all its wicked works. A handful of parsley thrown into boiling water is also a good antidote for sunburn, and some famous beauties of old used to swear by the good effects of a raw potato cut in halves and rubbed on the face at night.
Source: Audel’s Household Helps, Hints and ReceiptsFiled under Remedy | Tags: audel, cream, cucumber, face, melon, parsley, potato, skin, sunburn | Comment (0)