The art of cookery, made plain and easy : which far exceeds anything of the kind ever yet published ... / By a lady [i.e. Mrs. H. Glasse].

  • Hannah Glasse
Date:
1755
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy : which far exceeds anything of the kind ever yet published ... / By a lady [i.e. Mrs. H. Glasse]. Source: Wellcome Collection.

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    You may make it with Cream thus : Jboil your Sellery as above, and add fome Mace, Nutmeg, fome Butter as big as a Walnut rolled in Flour, and Half a Pint of Cream * boil them all toge¬ ther, and you may add, if you will, a Glafs of White Wine, and a Spoonful of Catchup. Jo male Brown Sellery-Sauce, STEW the Sellery as above, then add Mace, Nutmeg, Pepper, Salt, a Piece of Butter rolled in Flour, with a Glafs of Red Wine, a Spoonful of Catchup, and Half a Pint of good. Gravy ; boil all thefe together, and pour into the Difh. Garnifh with Lemon. Y Jo few # Turkey or Fowl, in Sellery-Sauce. OU mull judge according to the Largenefs of your Turkey or Fowls, what Sellery or Sauce you want, lake-a large Fowl, put it into a Sauce-pan or Pot* and put to it one Quart of good Broth or Gravy, a Bunch of Sellery walk’d .clean and cut fmall, with fame Mace, Cloves, Pepper and All-fpice tied loofe in a Muilin Rag * put in an Onion and a Sprig of T hyme : Let thefe fiew foftly till they are enough, then add aPiece of Butter rolled in Flour $ take up your Fowl, and pour the Sauce over it. An Hour will do a large Fowl, or a fmall Turkey $ but a very large Turkey will take two Hours to do it foftly. If it is over done or dry it is fpoil’d : but you may be a Judge oi that, if you look at it now and-then. Mind to take out the Onion, Thyme and Spice, before you fend it to Table. Note, A Neck of Veal done this Way is very good, and will take two Hours doing. Jo male Egg-Sauce, proper for roafied Chickens, ]yf ELT yoiir Butter thick and line, chop two or three hard- boiled Eggs line, put them into a Bafon, pour the Butter over them, and have good Gravy in the Dilh. . Shalot-Sauce for roafied Fowls. 'T'AKE live or lix Shalots peel’d and cut fmall, put them into a Sauce-pan, with two Spoonfuls of White W me, two of Water, and two of Vinegar • give them a boil up, and pour tnem liito your l)jfh, with a little Pepper and Salt. Fowls roaited and laid on W ater-crclles is very good, without any other Sauce. Shalot-
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