The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... in which are included one hundred and fifty new and useful receipts, not inserted in any former edition with a copious index / By a lady [Mrs. H. Glasse].

  • Hannah Glasse
Date:
1796
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... in which are included one hundred and fifty new and useful receipts, not inserted in any former edition with a copious index / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

    120/470 (page 74)
    oN an EE CARE T, AO COOKERY. gether till there is juft enough for fauce ; then put in the tur: nips, give them a boil up, pour them over the meat, and fend ie bo tables: You may fry the turnips of a liahe brown, and. palate. Note: For a change you may leave out the tenis. and adda bunch of celery cut and wafhed clean, and ftewed ina very little water, till itis quite tender, and the water almoft boiled away. Pourthe gravy, as before direded d, into it, and boil it up, cill the fauce is geod: or you'may leave both thele out, and add truffles, morels, freth and pickled ‘muthcooms, ‘and artichoke-bottoms. _N.B. A fhoulder of veal without the knuckle, half roafted, very quick and brown, and then done like the mutton, eats well. - Do not garnifb your mutton, but garnifh your veal wih Jemon.. : ea § To fluff a Leg or Shoulder of Mutton, three hard eggs, three anchovies, a bit of onion, fome pepper and falt, a little thyme and winter favory, twelve oyfters, and fome nutmeg grated; mix all thefe together, fhred them very fine, work them up with raw eggs like a pafte, fluff your mut- ton under the fkin in the thickeit place, or where. you pleafe, few. oyfters; itew all thefe together, then take out your onion, with horfe- racifh, Oxford F John. | | Pau a leg of mutton till it is flale, cut it into thin callops, and take out all the finews and fat, feafon them with pepper. _fhred parfley, thyme, and three or four fhalots 3 ‘put about a quarter of a pound of butter in a ftew- pan, and make it hot, put all your collops in, keep them flirring with a wooden {peon til] they are three parts done, and then add a pint of gravy, a little juice of Jemon, and thicken it with butter rolled in flour; Jet it fimmer four or five minutes, and they will be enough. Take care you do not let them boil, nor have them ready be- | | Mutton Rumnps a la Hales sehen fix mutton-rumps, and boil them for fifteen citaiglie 13 | a flew.