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.

    109/360 (page 85)
    VV hen you roaft them on a Spit all the Gravy runs out, or if you ftufFthem and broil them Whole you cannot lave the Gravy 1° well, though they will be very good with Parfley and Butter in .he Difh, or Iplit and broiled with Pepper and Salt. To Roil Pigeons. OIL them by themfelve.s, for fifteen Minutes, then boil a handfome Iquare Piece of Bacon and lay in the Middle 5 ftew lome Spinach to lay round, and lay the Pigeons on the Spinach. . Gainiih your Dull with Parlley laid m a Plate before the Fire to crilp. Or you may lay one Pigeon in the Middle, and the reft round, and toe Spinach between each Pigeon, and a Slice of Bacon on each Pigeon. Garnilh with Slices of Bacon and melted Butter in a Cup. To d la Daube Pigeons. X A rK 1' 2 rrge Sau/e'Pan’ lay a Layer of Bacon, then a Layer of , V eari’ a ofcoarfe Beet, and another little Layer ofVea] aoout a i ound of Veal and a Pound of Beef cut very thin, a Piece a Bundm°^ Sweet Herbs? an °nion> W Black and White Pepper a Blade or two of Mace, four or five Cloves, a Cruft or Eread toafted very Brown. Cover the Sauce-pan 1 rf K °uef a FiPe f°r five or Minutes> /hake it in a • iivtle Flour then pour m a Quart of boiling Water, /hake it round cover lL C 0^e’ an<^ lf ftuw till the Gravy is quire rich and good, then ftrain it off and skim off all Z Fat? In the ”! Lime ftuft the Bellies of the Pigeons with Force-Meat mac^e thw , 1 ake a Pound of Yea], a Pound of Beef Sewet, beat ’both i'n a Mortar fine, an equal Quantity of Crumbs of Bread, feme Pep- bme Par’dNutmeb U-aten Mace, a little Lemon-peel cut final!, lome Pat Hey cut lmall, and a very little Thyme dripp’d • mix a! together with the Yolk of an Egg, fill theVigeons^and flat the iruall down, flour them and fry them in frelh Butter a little hr ’ ruerPOUr ai! ths Fat ciean out of the Pan. and put to the I igums the Gravy, cover them clofe, and let them ftew a Quar¬ ter of an Hour or till you think they are quite enough ; Then take them up, lay them m a Difh and pour in your Saucer on each Pigeon lay a Bay-Leaf, and on the Leaf a Slice of Bacon. You may garnifh with a Lemon notched, or let it alone. f0tej You may leave out the Stuffing, they will be very rich Itf MadTS,' “d ” “ *• th M