To make a tureiner: Take a china pot or bowl, and fill it as follows: at the bottom lay some fresh butter; then put in three or four beef-steaks larded with bacon; then cut some veal-steaks from the leg; hack them, and wash them over with the yolk of an egg, and afterwards lay it over with forc’d-meat, and roll it up, and lay it in with young chickens, pigeons and rabbets, some in quarters, some in halves; sweet-breads, lamb-stones, cocks-combs, palates after they are boiled, peeled, and cut in slices; tongues, either hogs or calves, sliced and some larded with bacon; whole yolks of hard eggs, pistachia-nuts peeled, forced balls, some round, some like an olive, lemon sliced, some with the rind on, barberries and oysters: season all these with pepper, salt, nutmeg, and sweet-herbs, mix’d together after they are cut very small, and strew it on every thing as you put it in your pot: then put in a quart of gravy, and some putter on the top, and cover it close with a lid of puff-past, pretty thick. Eight hours will bake it.
Old Cookery Books and Ancient Cuisine by William Curew Hazlitt, a literature review, if you will, of old-school English cookery. The following recipe is from a 1736 cookbook, The Compleat Housewife. Like Hazlitt, I am awestruck enough to reproduce it in full. I assume this was a rare treat for well-to-do types, otherwise, our ancestors would have died of massive coronaries before they had time to begat.One of the things I like best about my Kindle (oh how the snobbish are fallen!) is the wealth of random, out-of-copyright books I can add for free. Being a food geek, I was drawn to