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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    warm, then Air all together in the Difh, and boil it in a Sauce* pan 5 Arain it off, put it into the Sauce-pan again, add a Piece of Butter rolled in Flour, and the Sage in the Brains chopp’d line, a Spoonful of Catchup, and two Spoonfuls of Red Wine, boil them together, and take the Brains, beat them well, and mix them with the Sauce 5 pour it into the Difh, and lend it to Table. You muff bake the Tongue with the Head, and don’t cut it Out. It will lie the handfomer in the Difh. To Bake a Sheep s Head. B To drefs a Lamb’s Head. OIL the Head and Pluck tender, but don’t let the Liver be too much done. Take the Head up, back it crofs and crofs with a Knife, grate fome Nutmeg over it, and lay it in a Difh before a good Fire , then grate fome Crumbs of Bread, fome Sweet Herbs rubb’d, a little Lemon-peel chopp’d fine, a very little Pep¬ per and Salt, and baffe it with a little Butter ; then throw a little Flour over it, and juft before it is done do the fame, bade it and drudge it. Take Half the Liver, the Lights, the Heart and Tongue, chop them very final], with fix or eight Spoonfuls of Gravy or Water $ firft fliake fome Flour over the Meat, and flir it together, then put in the Gravy or Water, a good Piece of Butter rolled in a little Flour, a little Pepper and Salt, and what runs from the Head in the Difh 5 fimmer all together a few Minutes, and add Half a Spoonful of Vinegar, pour it into your Difh, lay the Head in the Middle on the Mince-Meat, have ready the other Half of the Liver cut thin, with fome Slices of Bacon broil’d, and lay round the Plead. Garnifh the Difh with Lemon, and lend it to I able. To Ragoo a Neck of Veal. CUT a Neck of Veal into Steaks, flatten them with a Rolling- pin, lealon them with Salt, Pepper, Cloves and Mace, lard them with Bacon, Lemon-peel and Thyme, dip them in the Yolks of Eggs, make a Sheet of ftrong Cap-Paper up at the four Corners in the Form of a Dripping-pan 5 pin up the Corners, butter the Paper and alfo the Gridiron, and let it over a Fire of Charcoal $ put in your Meat, let it do leifurely*. keep it baking and turning