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.

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    /Believe I have attempted a Branch of Cookery, which Nobody has yet thought worth their while to write upon: But as I have both feen, and found by Experience that the Generality of Servants are greatly wanting in that 'Point, therefore I have taken upon me to inftruSf them in the befi Manner I am capable ■, andy I dare fay, that every Servant who can but read will be capable of making a tolerable good Cooky and thofe who have the kaf Notion of Cookery, cant mifs of being very good ones. Jf I have not wrote in the highy polite Stihy I hope I pall be forgiven : for my Intention is to infiruB the lower Sort, and therefore mufi treat them in their own Way. For Example; when I bid them lard a Fowl, if I Jhould bid them lard with large LardoonSy they would not know what I meant: But when I Jay they mujl lard with little Pieces of Bacoriy they know what I mean. So in many other Things in Cookery, the great Cooks have fuch a high Way of exprejfmg them]'elves, that the poor Girls are at a Lofs to know what they mean: And in all .Receipt Books yet printedy there are fuch an odd Jumble of Things as would quite fpoil a good Dijh 5 and indeed fome Things fo extravagant, that it would be almofi a Shame to make Ufe of them, when a Tip can be made full as goody or better, without them. For Example when you entertain ten or twelve People, you pall ufe for a CulliSy a Leg of Veal and a Ham which» with the other Ingredientsmakes it very expen five y and all this only to mix with other Sauce, And againy theEjJence of a Bam a for
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