It is not doubted but the candid Reader will find the following BOOK
in correspondence with the title, which will supersede the necessity of
any other recommendation that might be given it.
complier of it engaged in the undertaking at the instance and
importunity of many persons of eminent account and distinction, so she
can truly assure them, and the world, that she has acquitted herself
with the utmost care and fidelity.
And she entertains the
greater hopes that her performance will meet with the kinder
acceptance, because of the good opinion she has been held in by those,
her ever honour'd friends, who first excited her to the publication of
her BOOK, and who have been long eye-witnesses of her skill and
behaviour in the business of her calling.
She has nothing to add, but her humblest thanks to them, and to all others with whom she has received favour and encouragement.
1. To make vermicelly soop.
a neck of beef, or any other piece; cut off some slices, and fry them
with butter 'till they are very brown; wash your pan out every time
with a little of the gravy; you may broil a few slices of the beef upon
a grid-iron: put all together into a pot, with a large onion, a
little salt, and a little whole pepper; let it stew 'till the meat is
tender, and skim off the fat in the boiling; them strain it into your
dish, and boil four ounces of vermicelly in a little of the gravy 'till
it is soft: Add a little stew'd spinage; then put all together
into a dish, with toasts of bread; laying a little vermicelly upon the
toast. Garnish your dish with creed rice and boil'd spinage, or
carrots slic'd thin.