The art of cookery made plain and easy : which far exceeds any thing of the kind yet published... To which are added, one hundred and fifty new and useful receipts. And also fifty receipts for different articles of perfumery. With a copious index / by Mrs. Glasse.

  • Hannah Glasse
Date:
1784
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery made plain and easy : which far exceeds any thing of the kind yet published... To which are added, one hundred and fifty new and useful receipts. And also fifty receipts for different articles of perfumery. With a copious index / by Mrs. Glasse. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CHAP. IV. 'To make a Number of pretty Utile Dijhes fit for a Supper, or Side- Dif:, and little Corner Dijbes for a great Table , and the reft you have in the Chapter for Lent. HOG’s ears forced, page To force cocks-combs. To preferve cocks-combs. To preferve or pickle pigs and ears. Pigs feet and ears another way To pickle ox palates. To flew cucumbers, To ragoo cucumbers, A fricafee of kidney-beans, To drefs Windfor beans. To make jumballs, To make a ragoo of onions, A ragoo of oyfters, A ragoo of afparagus, A ragoo of livers, To ragoo cauliflowers. Stewed peas and lettuce. Another way to flew peas, Cod-founds broiled with 111 ib. I 1 2 feet ib. , ib. ib. 113 ib. ib. 114 ib. ib. ib. 115 ib, ib. 116 ib. gravy, ib. A forced cabbage. Stewed red cabbage. Savoys forced and ftewed. To force cucumbers, *’ Fried faufages, Collops and eggs. To drefs cold fowl or page 116 1 >7 ib. ib. 118 ib. pigeon, ib. To mince veal, ib. To fry cold veal, 119 To tot* up cold veal white, ib. To hafh cold mgtton, ib. To halh mutton like venifon, ] 20 To make collops of cold beef, ib. To make a florendine of veal, ib. To make a falmagundy, ib. Another way, 121 To make little parties, ib. Pettit-patties for garnifhing of Lobster fauce, Shrimp fauce, rio make oyfler fauce. 122 123 ib. dirties, ib. P. V. Fijh. To make anchovy fauce, 123 To drefs a brace of carp, 1 24. To drefs carp au bleu. ib. r CHAP. VI. Of Soups and Broths. O make flrong broths for Soup cr«fiu, __ foups or gravy, 125 avy for white fauce, ib. ravy for turkey, fowl, or ra- goo, ib, ravy for a fowl, when you have no meat nor gravy ready, 1 26 ermicelli foup, kb- 'acaroni foup, • 126 UUUL' To make mutton or veal gravy, • ib. To make ftrong fifh gravy, 127 To make plum-porridge lor Chriftmas, To make ftrong broth to keep for ufe, ,2.p* A craw-fifh foup, >b- 1 o