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.

    75/360 (page 51)
    thefe together in a Mortar, fluff it up in the Shape it was before, lew it up, and rub it over with the Yolks of Eggs beaten, 1 pit it, flour it all over, lay it to the Fire, arid bade it with Butter. An Hour will roaft it. .You may bake it, if you pleafe, but then you mull butter theDiih and lay the Butter over it: Cut the Loin into Steaks, feafon them with Pepper, 'Salt, and Nutmeg, Lemon- peel cur line, and a few Sweet Herbs, try them in frelh Butter of a fine Brown, then pour out all the Butter, put in a Quarter of a Pint of White-Wine, /hake it about, and put in Half a Pint of flrong Gravy wherein good Spice has been boil’d, a Quarter of a Pint of Oyfters and the Liquor, fome Mufhrooms and a Spoonful of the Pickle, a Piece of Butter rolled in Flour, and the Yolk of an Egg beat 3 ffir all thefe together nil it is thick, then lay your Leg of l amb in the Difh and the Loin round it 5 pour the Sauce over it, and garni/h with Lemon. To Fry a Loin of Iamb, OUT the Loin into thin Steaks, put a very little Pepper and ^ Salt, and a little Nutmeg on them, and fry them in Trefh Butter.5 when enough, take out the Steaks, lay them in a Difh before the Eire to keep hot, then pour out the Butter, ihake a little Flour over the Bottom of the Pan, pour in a Quarter of a Pint of boiling Water, and put in a Piece of Buttery (hake ail together, give it a boil or two up, pour it over the Steaks, and fend it to Table. Note, You may do Mutton the fame Way, and add two Spoonfuls of Walnut Pickle. Another IT ay of Frying a Neck or Loin of Lamb. n u t it into thin Steaks, beat them with a Rolling-pin, fry 4 them in Half a Pint of Ale, feafon them with a little Salt, and cover them dole y when enough, take them out of the Pan, lay them in a Plate before the Fire to keep hot, and pour all out oi the Pan into a Bafon } then put in Half a Pint of White' Wine, a few Capers, the Yolks of two FTgs heat with a little Nutmeg and a hole Salt, add to this the Liquor they were fry’d in, and keep Birring it all one Way all the Time till it is thick, then put m the Lamb, keep fhaking the Pan for a Minute or two, lay trie Steaks into the Difh, pour the Sauce over them, and have iorne Par fie y in a Plate before the Fire a crhping. Garniih your Difh with that and Lemon. \