The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published ... / By a lady [Mrs. H. Glasse].

  • Hannah Glasse
Date:
1751
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy; which far exceeds any thing of the kind ever yet published ... / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

    103/360 (page 79)
    .Breaft, and prefs it hard with a Plate, then add to it its own Gravy, and two or three Spoonfuls of good Gravy * cover it clofe with another Di/h, and let it over a Stove ten Minutes, then lend it to Table hot in the Difh it was done in, and garnifii with Le¬ mon. You may add a little Red Wine, and a Shalot cut imall, if you like it, but it is apt to make the Duck eat hard, unlels you firit heat the Wine and pour it in juft as it is done. To boil a Duck or Rabbit with Onions. TY OIL your Duck or Rabbit in a good deal of Water, be fure ^ to skim your Water, for there will always rile a Skim, which if dt boils down will dilcolour your Fowls, &c. They will take about Half an Hour boiling 5 for Sauce, your Onions muft be peel’d, and throw them into Water as you peel them, then cut them into thin Slices, boil them in Milk and Water, and.skim the Liquor. Hall an Hour will boil them. Throw them into a dean Sieve to drain them, put them into a Sauce-pan and chop them final], /hake in a little Flour, put to them two or three Spoonfuls of Cream, a good Piece of Butter, ftew all together over the Fire till they are thick and fine, lay the Duck or Rabbit in the Difh, and pour the Sauce all over 3 if a Rabbit, you muft cut oft the Head and cut it in two, and lay it on each Side the Di/h. Or you may make this Sauce for Change : Take one large 'Onion, cut it imall, Half a Handful of Par/ley clean wa/hed and picked, chop it Imall, a Lettuce cut Imall, a Quarter of a Pint of good Gravy, a good Piece of Butter rolled in a little Flour 5 add 3 little Juice of Lemon, a little Pepper and Salt, let all ftew toge¬ ther for Half an Hour, then add two Spoonfuls of Red Wine. This Sauce is moft proper for a Duck 5 lay your Duck in the Difh, and pour your Sauce over it. To drefs a Duck with Green Peas. 13UT a deep Stew-pan over the Fire, with a Piece of frefh But¬ ter, ftnge your Duck and flour it, turn it in the Pan two or three Minutes, then pour out all the Fat, but let the Duck remain in the Pan 3 put to it Half a Pint of good Gravy, a Pint of Peas, two Lettuces cut Imall, a /mail Bundle of Sweet Herbs, a little Pepper and Sait, cover them dole, and let them ftew for Half an Hour, mow and then give the Pan a fhake 3 when they are juft done, grate in a litrleNutmeg, and put in a very little beaten Mace, and thicken it either with a Piece of Butter rolled in Flour, or the Yolk of an Egg beat up with two or three Spoonfuls oi Cream 3. (hake it all together for three or four Minutes, take out the Sweet Vi 1 •- r n c i v, 4 kJ <