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
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.
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![Scotch haddocks lay in water all nig^ht. You iniay boil or broil them. It' you broil, you must ■split them in two. You may garnish the dishes with hard eggs and ] parsnips. TO FRY LAMPREYS. Bleed them and save the blood, then wash them I in hot water to take off the slime, and cut them to ] pieces. Fry them in a little fresh butter not quite I enough, pour out the fat, put in a little white wine, give the pan a shake round, season it with whole pepper, nutmeg, salt, sweet herbs, and a bay leaf; put in a few capers, a good piece of butter rolled in flour, and the blood ; give the pan a shake round often, and cover them close. When they are enough, take them out, strain the sauce, then give them a boil quick, squeeze in lemon, and pour over the fish. Garnish with lemon, and dress them any way you fancy. TO TRY EELS. Make them very’clean, cut them in pieces, season with pepper and salt, flour them, and fry them in butter. Let the sauce be plain butter melted, with the juice of lemon. Be sure they be well drained from the fat before you lay them in the dish. TO BROIL EELS. Take a large eel, skin and make it clean. Open the belly, cut it in four pieces; take the tail end, strip off the flesh, beat it in a mortar, season it with a little beaten mace, grated nutmeg, pepper and salt, parsley and thyme, lemon-peel, and an equal quantity of crumbs of bread ; roll it in a piece of butter; then mix it again with the yolk of 'an egg, roll it up, and fill three pieces of bel[y](https://iiif.wellcomecollection.org/image/b22021322_0057.jp2/full/800%2C/0/default.jpg)
