Cookery made easy : being a complete system of domestic management, uniting elegance with economy. To which are added instructions for trussing and carving, with several descriptive plates; method of curing and drying hams and tongues, mushroom and walnut ketchups, Quin's sauce, vinegars, &c., &c., with other necessary information for small families, housekeepers, &c., the whole being the result of actual experience / by Michael Willis.

  • Willis, Michael, active 1825.
Date:
[1825?]
Catalogue details

Licence: Public Domain Mark

Credit: Cookery made easy : being a complete system of domestic management, uniting elegance with economy. To which are added instructions for trussing and carving, with several descriptive plates; method of curing and drying hams and tongues, mushroom and walnut ketchups, Quin's sauce, vinegars, &c., &c., with other necessary information for small families, housekeepers, &c., the whole being the result of actual experience / by Michael Willis. 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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    flowered clary in it. The apricots make marmalade, and are very good tor present using. Damson Wine. Gather your damsons dry, weigh them, and bruise them ; put them into an earthen pan that has a faucet; add to every eight pounds of fruit a gallon of water; boil the water, skim it, and pour it on your fruit scalding hot; let it stand two days; draw it off, and put it into a vessel tit for it, and to every gallon of liquor put two pounds and a half of tine sugar, let the vessel lie full, and slop it close; the longer it stands the better; it will keep a year in the vessel : bottle it off. Put a small lump of refined sugar in each bottle Quince Wine. Take your quinces when they are thorough ripe, wipe oil' the fur very clean, take out the cores, bruise them, and press them, adding to every gallon of juice two pounds and a half of fine sugar; stir it together till il is dissolved, put it in your cask, and when it has done working, stop it close; let it stand six months before it is bottled. Keep it two or three years, and it will be the better. Lemon Wine. Take six large lemons, pare off the rind, cut them, and squeeze out the juice, steep the rind in the juice, and put to it a quart of brandy; let it stand in an earthen-pot, close stopt, three days, then squeeze six more, and mix two quarts of spring-water, and as much sugar as will sweeten the whole; boil the wa- ter, lemons, and sugar together, letting it stand till it is cool; then add a quart of white wine, and the other lemon and brandy; mix them together, and run it through a flannel bag into some vessel; let it stand three months and bottle it off: cork your bottles very well, and keep it in a cool place; it will be lit to drink in a month or six weeks.
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