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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    out the Onion and Sweet Herbs, beat up the Yolks of three Eggs, grate Half a Nutmeg in, and with your Spoon pufli the*Meat all to one Side of the Pan and the Gravy to the other Side, and fti-r in the Eggs 5 keep them Birring for fear of turning to Curds, and when the Sauce is fine and thick lhake all together, put in Half a Spoonful of Vinegar, and give them a Shake } then put the Meat into the Difh, pour the Sauce over it, and have ready fome Slices of Bacon toafted, and iry’d Oyfters} throw the Oylters all over, and lay the Bacon round. Garnilh with Lemon. A Frkafey of Lambftones and Sweetbreads. TIT AVE ready fome Lambftones blanched, parboiled and diced* and flour two or three Sweetbreads 3 if very thick, cut them in two, the Yolks of fix hard Eggs whole} a few Piftaco Nut Kernels, and a few large Oyfters : Fry thefe all of a fine Brown, then pour out all the Butter, and add a Pint of drawn Gravy, the Lambftones, fome Afparagus-Tops about an Inch long, fome gra¬ ted Nutmeg, a little Pepper and Salt, two Shallots ifired final], and a Glafs of White Wine. Stew all thefe together for ten Mi¬ nutes, then add the Yolks of fix Eggs beat very fine, with a little White Wine, and little beaten Mace 5 itir all together till it is of a fine Thicknefs, and then drill it up. Garnilh. with Lemon. To Hafi a Calf's Head. T)GIL the Head almoft enough, then take the heft Half and with a fharp Knife take it nicely from the Bone, with the two Eyes. Lay it in a little deep Difh before a good Fire, and take great Care no Afhes fall into it, and then hack it with a Knife crofs and crofs: Grate fome Nutmeg all over, a very little Pepper and Salt, a few Sweet Herbs, fome Crumbs of Bread, and a little .Lemon-peel chopped very fine } bade it with a little Butter, then bafte it again and pour over it the Yolks of two Eggs} keep the Difh turning that it may be all Brown alike ; Cut the other Half and Tongue into little thin Bits, and fet on a Pint of drawn Gravy in a Sauce-pan, a little Bundle of Sweet Herbs, an Onion, a little Pepper and Salt, a Glafs of Red Wine, and two Shalots } boil all thefe together a few Minutes, then Brain it through a Sieve, and put it into a clean Stew-pan with the Hafh. Flour the Meat before you put it in, and put in a few Mufhrooms, a Spoonful of the Pickle, two Spoonfuls of Catchup, and a few Truffles and Morels} flir all thefe together for a few Minutes, then beat up Halt the Brains and itir into the Stew-pah, and
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