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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    very little Pepper and Salt, fome Nutmeg, two Eggs, and a little Lemon-peel. Mix all this together, and put it into the Hare. Sew up the Belly, fpit it, and lay it to the Fire, which mufl be a good one. Your Dripping-pan mull be very clean and nice. Put two Quarts of Milk and Half a Pound of Butter into the Pan * keep bailing it all the while it is roafting, with the Butter and Milk, till the Whole is ufed, and your Hare will be enough. You may mix the Liver in the Pudding, if you like it. You muft firlf parboil it, and then chop it fine. Different Sorts of Sauce for a Hare. HPAKE for Sauce, a Pint of Cream and Half a Pound of fre/h •** Butter ; put them in a Sauce-pan, and keep ftirring it with a Spoon till all the Butter is melted, and the Sauce is thick ; then take up the Hare, and pour the Sauce into the Difh. Another Way to make Sauce for a Hare, is to make good Gravy, thicken’d with a little Piece of Butter rolled in Flour, and pour it into your Difh, You may leave the Butter out, if you don’t like it, and have fome Currant-Jelly warm’d in a Cup, or Red Wine and Su¬ gar boil’d to a Syrup; done thus : Take Half a Pint of Red Wine, a Quarter of a Pound of Sugar, and fet over a flow Fire to fimmer for about a Quarter of an Hour. ITu may do Half the Quantity and put it into your Sauce-Boat or Bafon. To Broil Steaks, THIRST have a very clear brisk Fire 5 let your Gridiron be very ■*“ clean ; put it on the Fire, and take a Chaffing-difh with a few hot Coals out of the Fire. Put the Dilh on it which is to lay your Steaks on, then take fine Rump Steaks about Half an Inch thick; put a little Pepper and Salt on them, lay them on the Gridiron, and (if you like it) take a Shallot or two, or a fine Onion, and cut it fine; put it into your Dilh. Don’t turn your Steaks till one Side is done, then when you turn the other Side there will foon be a fine Gravy lie on the Top of the Steak, which you muff: be careful not to lofe. When the Steaks are enough, take them carefully off into your Difli, that none of the Gravy be loft; then have ready a hot Dilh and Cover, and carry them hot to Table, with the Cover on. BirttdioKS
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