The complete art of cookery, exhibited in a plain and easy manner. With directions for marketing, the season of the year for butchers' meat, poultry, fish, &c. : embellished with engravings, shewing the art of trussing, carving, etc. etc. etc / by Mrs. Glasse.

  • Glasse, Hannah, 1708-1770. Art of cookery made plain and easy
Date:
1828
Catalogue details

Licence: Public Domain Mark

Credit: The complete art of cookery, exhibited in a plain and easy manner. With directions for marketing, the season of the year for butchers' meat, poultry, fish, &c. : embellished with engravings, shewing the art of trussing, carving, etc. etc. etc / by Mrs. Glasse. Source: Wellcome Collection.

    46/158 (page 36)
    little piece of bacon, a slice or two of carrot, some mace, cloves, whole pepper, black and white, a large onion cut in slices, a bundle of sweet herbs, and then lay in the veal. Cover it close over a slow fire lor six or seven minutes, shaking it now and then ; then shake some flour in, and have ready some boiling water; pour it in till you cover the meat, and something more. Cover it close, and let it stew till it is rich ar>d good; then season it to your taste with salt, and strain it off. This will suit most things. TO BAKE A LEG OF BEEI. Do it in the same manner as before directed in making gravy for soups, &c. And when it is baked, strain it through a coarse sieve. Pick out all the sinews and fat, put them in a saucepan with a few spoonfuls of the gravy, a little red wine, a little piece of butter rolled in flour, and some mustard: shake your saucepan often; and when the sauce is hot and thick, dish it up, and send it to table. It is a pretty dish. TO BAKE AN Ox’s HEAD. Do it in the same manner as the leg of beef is directed to be done in making the gravy for soups, &c. and it does full as well for the same uses. If it should be too strong for any thing you want it put hot water to it. Cold water will spoil it. PICKLED PORK. Be sure you put it in when the water boils. If a middling piece, an hour will boil it; if a very large ])iece, an hour and a half, or two hours. If you boil