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.

    108/360 (page 84)
    jvlilk two or three Hours, then mix it with the hard Egg, a little utrneg^ } eppeM Salt, and a little Sage chopped fine, a very little melted Butter, and ftir it together : Tye ore End of the Skin, and i it with the Ingredients, tye the other End tight, and put all togetiier in the Sauce-pan, with a Quart of good Mutton Broth, a -Bundle of Sweet Herbs, an Onion, lome Whole Pepper, Mace, two or three Cloves ty’d up looie in,a Muflin Rag, and a very little Piece of Lemon-peel; cover them dole, and Jet them flew till quite tender, then take a I'm a.ll French Roll to died Brown on all ides, and put it into the Sauce pan, give it a ftmke, and let it Jtew till there is juft Gravy enough to eat with them, then take out the Onion, Sweet Herbs and Spice, Jay the Roll in the Mid- ole, the Giblets round, the Pudding cut into Slices'and laid round, and then pour the Sauce over all. Another IVay, 'JjQAKB the,Giblets clean pick’d and wafli’d, the Feet skinn’d and Bill cut off, the Head cut in two, the Pinion Bones broke into two, the Liver cut in two, the Gizzard cut.inro four, the Pipe pull d out of the Keck, the Keck cut in two : Put them into a I Jpkin with Half a Pint of Water, fome Whole Pepper, Black and W hite, a Blade of Mace, a little Sprig of Thyme, a imall On]on, a little Cruft of Bread, then cover them dole, and let t iern on a very flow E ire. Wood Embers is beft. Let them ftew till they are quite tender, then take: out the Herbs and Onions, arc. pour them into a little I)jfh. Sealbn them with Salt. To Roafi Pigeons* ■piIX them with Parfley clean wafh’d and chopp’d, and fome A Pepper and Salt rolled in Butter; fill the Bellies, tye the Keck-end dole, lo that nothing can run out, put a Skewer through the Legs, and have a little Iron on putpofe, with fix.'Hooks'to-it, ar-d on each Hook |Lng a Pigeon ; faften one End of the String to tne Chimney, and the other End to the Iron (this is what we call the poor Man s Spit) flour them, bafte them with Butter, and turn them gently for fear of hitting the Bars. They will roaft nicely,^ and be full of Gravy. J ake Care how you take them off, not to iofe any of the Liquor. You may melt a very little Butter, and put into the Di/h. Your Pigeons ought to be quite Frefh, and not loo much done, d his is by much the beft Way of doing them, for then they will Iwim in their own Gravy, and a very little melted Butter will do. , When