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.

    114/376 page 78
    Note, This is alfo a very pretty Difh for fxck People, but the Scotch Gentlemen are very fond of it. , „ To marinate Chickens. I^UT two Chickens into Quarters, lay them in Vinegar for three or four Hours, with Pepper, Salt, a Bay-Leaf, and a few Cloves, make a very thick Batter, find with Half a Pint of Wine and Flour, then the Yolks of two Eggs, a little melted Butter, feme grated Nutmeg and chopp’d Parfley * heat all very well to¬ gether, dip your Fowls in the Batter, and fry them in a good deal of Hog's Lard, which muff fir ft boil before you put your Chickens in. Let them be of a fine Brown, and lay them in your Difh. like a Pyramid, with fry’d Parfley all round them. Garniih with Lemon, and have fome good Gravy in Boats or Bafons. To Jtevj Chickens. AKE two Chickens, cut them into Quarters, wafli them clean, and then put them into a Sauce-pan 5 put to them a Quarter -of a Pint of Water, Half a Pint of Red Wine, fome Mace, Pepper, a Bundle of Sweet Herbs, an Onion, and a few Rafpings$ cover them clofe, let them flew Half an Hour, then tane a Piece or Butter aDout as big as an Egg rolled 111 Flour, put it m, and cover it clofe for five or fix Minutes, fhake the oauce-pan about, and then take out the Sweet Herbs'and Onion. You may take tlie Yolks of two Eggs, beat and mix’d with them 5 if you don t like it, leave them out. Grarmih with Lemon. Ducks a la Mode. *1[ A EE two _ ime Ducks, cut them into Quarters, fry them in a ilttie Brown, then pour out all the Fat, and throw a Ptile Flour oyer them • add Half a Pint of good Gravy, a Qti artei or a Pint of Red Wine, two Shalets, an Anchovy, and a Bundle of Sweet Fierbs 5 cover them clofe, and let them fteW a v^uauer of an Hour • take out the Herbs, skim oft the Fat, and mt your Sauce be as thick as Cream. Send it to Table, and garmfli wituLemon. 1 ? To drefs a Wild Duck the heft Way. JTI RST Half roaft it, then lay it in a Difh, carve it, But o,fleav5 the J°Jnt:s hnngmg together, throw a little Pepper and ‘ 1 ai! t]uvc.e toe Juice of, a Lemon over it, turn it on the RreafL
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