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.

    39/251 (page 7)
    [ 1 ] SOUPS AND BROTHS. GBNEUAL REMARKS. The best and most wholesome sonps are obtained from the freshest meats ; therefore, Ihosc parts of ihe meat should be selected which afford the richest juices. When there is any fear that gravy-meat will spoil before it is wanted, season it well, and fry it lightly, which will preserve it a day or two longer. On account of vegetables being apt also to turn the stocks sour, it is preferable to use the essence, which may be pro- cured at the oil-shops, and mix a small quantity when wanted. Soups are better if made the day before they are wanted, and it should be particularly remembered, that in nil soups and broths the taste of one ingredien should not predominate over another; and the whole have a fine agreeable flavour, according to what it if iesigned for. Take a catPs nead, scald, and wash it, boil it for half an hour, skin it, and take the tongue out. Have ready some strong veal gravy, and put the tongue and skin in, with three large onions, half an ounce of cloves and mace, and half a nutmeg, beat v'wy fine, all kinds of sweet herbs, and three anchovies; stew them all together, and when tender, takeout the meat, cut it in pieces of about two inches square, and the tongue, which must he skinned, in square pieces the same as the head. Strain off the liquor, put half a pound of butter into the stewpan, melt it, and put in a quarter of a pound of flour, which keep stirring till smooth: add the liquor, (stirring it till it is all in