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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$Shalot- ‘Suice fra Serag, of Mutton boiled, : Take two fpoonfuls of the liquor the:mutton i is boiled in, . - two fpoonfuls of vinegar, two, or three fhalots cut fine, with a. . little falt ; put it into a fauce-pan, with a piece of butter as big as a walnut rolled in alittle flour; ftir it together, and give it aboil. For thofe who love fhalot, it, is the prettieft fauce that can be made to a fcrag of mutton. To drefi Livers with Mufbroom- Sauce, : Take fome pickled or freth muthrooms cut fmall (both if you have them), .and.let the livers be bruifed fine, with a good deal of parfley chopped fmall, a fpoonful or two of catchup, ‘a _gilafs of white wine, and as much good gravy as will make fauce enough ; thicken it with a piece of butter rolled in flour. This does either for roafted or boiled, A pretty little Sauce. - | | -T axe the liver of the fowl, bruife it with a little of the liquor, cut a little lemon-peel fine, melt {ome good butter, and | mix the liver by degrees 5 give it a boil, and pour it into 3 tie | dith, Lo make Lemon-Sauce for boiled Fowls. Take a lemon and pare off the rind, cut it into flices, and take the kernels out, cut it into fquare bits, blanch the liver of the fowl, and chop it fine; mix the lemon and liver together in a boat, and pour fome hot melted butter on it, and ftir it up. Boiling-of it will make it go to oil. A German Way of dreffing Fowls, TAXeE a turkey or fowl, ftuff the breaft with what force- meat you like, and fill the body with roafted chefnuts peeled. — Roaft it, and have fome more roafted chefnuts peeled, put them in half a pint of good gravy, with a little piece of butter rolled in flour; boil thefe together with fome fmaill turnips and faufages cut in flices, and fried or boiled. Garnith with chef- nuts. _You may leave the turnips out. . N. ie You ohh drefs ducks the fame way. Ta drefi a Turkey or Fowl to Porfittion. Bone them, and make a force-meat thus: take the Aefh af - a fow], cut it fmall, then take a pound of veal, beat it in a mortar with half a pound of beef-fuet, as much crumbs of bread, fome mufhrooms, truffles, and morels cut fmall, a few fweet herbs and parfley, with fome nutmeg, peppers ane fale, a litgle mace sete fome lemon-peel cut fine; mix all thefe together$