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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    JO The Art of Cooler a Quarter of a Pound of Rice, an Onion Buck wilh Cloves, and a Blade or two of Mace 5 let it boil till the Rice is as thick as a Pudding, but take Care it don’t flick to the Bottom, which vou muB do by Birring it often : In the mean Time take a clean Stew-pan, put a Piece of Butter into it. Dip your Rumps in the Yolks of Eggs beat, and then in Crumbs of Bread with a little Nutmeg, Lemon-peel, and a very little Thyme in it, fry them in the Butter of a fine Brown, then take them out, lay them in a Difh to drain, pour out all the Fat, and tofs in the Rice into that Pan § ftir it all together for a Minute or two, then lay the Rice into the Difh lay the Rumps all round upon the Rice, have ready four Eggs boil’d hard, cut them into Quarters, lay them round the Difh with fry’d Parfley between them, and fend it to Table, To Bale Lamb and Rice. TAKE a Neck and Loin of Lamb, half roafl it, take it up, cut it into Steaks, then take Half a Pound of Rice, put it into a Quart of good Gravy, with two or three Blades of Mace, and a little Nutmeg. Do it over a Stove or flow Fire till the Rice begins to be thick ; then take it off, flir in a Pound of But¬ ter, and when that is quite melted flir in the Yolks of fix Eggs, firB beat; then take a Difh and butter it all over, take the Steaks and put a little Pepper and Salt over them, dip them in a little melted Butter, lay them into the Difh, pour the Gravy which comes out of them over them, and then the Rice, beat the Yolks of three Eggs and pour all over, fend it to the Oven, and bake it better than Half an Hour. Baled Mutton Chops. T1 AKE a Lom or Neck of Mutton, cut it into Steaks, put fome Pepper and Salt over it, butter your DiAi and lay in your Steaks $ then take a Quart of Milk, fix Eggs beat up fine, and four Spoonfuls of Flour 5 beat your Flour and Eggs in a little Milk firfl, and then put the refl to it, put in a little beaten Gin¬ ger, and a little Salt. Pour this over the Steaks, and fend it t® the Oven. An Hour and a Half will bake it. A Forced Leg of Lamb. 'T'AKE a large Leg of Lamb, cut a long Slit on the Back-Tide, but take great Care you don’t deface the other Side • then chop the Meat fmal] with Marrow, Half a Pound of Beef Sewer, fome Ovflers, an Anchovy unwalh’d, an Onion, fome Sweet Herbs, a little Lemon-peel, and feme beaten Mace and Nutmeg, beat’all thefe
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