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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    BILLS OF FARE roil EVERY MONTH IN THE YEtlt.j DINNERS.. IN JANUARY. Beep soup, made of brisket of beef; and the Deef served up in the dish. Turkey and chine roasted, wn‘] gravy and onion sauce; mince pies. Or, edgebon<? of beef boiled, and carrots and savoys with melted butter; ham and fowls roasted, with rich gravy ; tarts. Or, vermicelli-soup; fore quarter of lamb, and sa- lad in season; fresh salmon, with smelts fried, and •obster sauce ; mince pies. IN FEBRUARY. Chine, or saddle of mutton roasted, with pickles; calf’s head boiled and grilled, garnished with broiled slices of bacon, and with brains mashed with parsley and butter, the tongue slit and laid upon the brains; a boiled pudding. Or, ham, and fowls roasted, with gravv sauce, leg of lamb boiled with spinach. Or, a piece of fresh salmon, with gravy sauce, and garnish with fried smelts and flounders; chickens roasted, with asparagus, with gravy and plain butter. Or, Scotch collops, ducklings with rich gravy; mince-pies. Or/ fried soals with shrimp-sauce; fore-quarter of lamb roasted, with mint sauce ; dish of tarts and cus- tards.