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.

    133/360 (page 109)
    T OFthefe yon may at any Time make a pretty little Difh, either with brown Sauce or white; or Butter and Multard, and a Spoon¬ ful of White Wine 3 or they are ready to put in Made-Difhes. To flew Cucumbers. DARE twelve Cucumbers, and (lice them as thick as a Crown- ■* Piece, and put them to drain, and then lay them in a coarle Cloth till they are dry, flour them and fry them Brown in Buttery pour out the Fat, then put to them i’ome Gravy, a little Claret, (ome Pepper, Cloves and Mace, and let them (few a little, then roll a Bit of Butter in Flour, and tols them up 3 feafon with Salt: You may add a very little Mufhroom-pickle. To Ragoo Cucumbers. AKR two Cucumbers, two Onions, jflice them, and fry them in a little Butter 3 then drain them in a Sieve, put them into a Sauce-pan, add fix Spoonfuls of Gravy, two of White Wine, a Blade of Mace: Let them flew five or fix Minutes3 then fake a Piece of Butter as big as a Walnut rolled in Flour, (hake them together, and when it is thick difh them up. A Fricafey oj Kidney Beans, GPAKF, a Quart of the Seed, when dry, foak them all Night g.n River Water, then boil them on a How Fire till quite tender 5 take a Quarter of a Peck of Onions, (lice them thin, fry them in Butter till Brown.3 then take them out of the Butter, and pnL them m a Quart of itrong draw d Gravy. Boil them till you may mafh them fine, then put in your Beans, aud give them a boil or two. Sealon with Pepper, Salt, and Nutmeg. To drefs Wind for Beans. f^AKE the Seed, boil them'till they are tender; then blanch themand fry them in clarified Butter. Melt Butter, with a Drop of Vinegar, and pour over them. Strew them with Salt, Pepper, and Nutmeg. Or you may earthem with Butter, Sack, Sugar, and a little Pow'der of Cinnamon. . To make Jamballs. 'TAKE a Pound of fine Flour and a Pound of fine Powder-fiiw tK u lnn° a ]l^l.Pafte’ Whites of Eggs bear fine then add Half a Pint of Cream, Half a Pound of fre|h Bur A ^ % melted.