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

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.

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$cgi \ A Shoulder of Veal a@ la Piedmontoife. ) Taxe a fhoulder of veal, cut off the fkin that it may — at one end, then lard the meat with bacon and ham, and fea- fon it. with pepper, falt, mace, {weet herbs, parftey, and lémon- pec] ; cover it again with the fkin, ftew it with gravy, and wher ‘i is-juft, tender, take it up; then take forrel, fome lettuce chop - . ped {malt, and flew them in fome butter with parfley, onions, and mufhrooms; the herbs being tender put to them fome of the liquor, fome fweetbreads and fome bits*of ham. Let all ftew together a little while; then lift up the fin, lay the ftewed ° herbs over and under, cover it with the fkin again, wet it with melted butter, ftrew it over with crumbs of bread, and fend it’ to the oven to brown ; ferve it hot, with fome good: gravy in the difh: The French flrew it over with Parmefan before it goes to the oven, | Sweeibreads 7 Veal & la Dauphiné. 'Taxe the largeft fweetbreads you ean get, and lard them; open them in fuch a manner as you can ftuff in force-meat, | three will make a fine difh : make your force-meat with a large fowl or young cock; fkin it, and pluck off all the flefh ; take half a pound of fat. ‘and leat bacon, cut thefe very fine and beat them in a mortar ; feafon it with an anchovy, fome nutmeg, a little lemon-peel, a very little thyme, and fome parfley; mix thefe up with the yolks of two eggs, fill your -{weetbreads and faften them with fine wooden fkewers; take the ftew-pan, lay layers of bacon at the bottom of the pan, feafon them with pepper, falt, mace, cloves, fweet herbs, and _a large onion fliced ; upon that lay thin flices of veal, and then lay on your fweetbreads 5 ; cover it clofe, let it ftand eight or ten minutes over a flow fire, and then pour ina quart of boiling water or broth ; cover it clofe, and Jet it ftew two hours very foftly ; then take out the fweetbreads, keep them hot, ftrain the gravy, {kim all the fat off, boil it up till there is about half a pint, put in the fweetbreads, and give them two or three mix ~ » nutes ftew in the gravy, then lay them in the difh, and pour the gravy over them, Garnifh with lemon. Another Way to drefs Rdectbeiade Do not put any water or gravy into, the flew-pan, but put the fame veal and bacon over the fweetbreads, and feafon as under direGted ;_ cover them clofe, put fire over as well as un-_ der, and when they are enough, take out the fweetbreads, put in a ladleful of gravy, boil ity and ftrain it, fkim off all the : fat, let it. boil till it jellies, then put in the {weetbreads to : glaze 7 4 \ *$