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.

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    afd falt, lay a layer‘of bacon at the bottom of a deep Rew-pan, then a layer of veal, and afterwards the fowl, then put in an onion, two or three cloves ftuck ina little bundle of fweet herbs, with a piece of carrot, then put at the top a layérof | bacon, another of veal, and a third of beef, cover it clofe, and let it ftand over the fire for two or three minutes, then pour in a pint of broth, or hot water; cover it clofe, and let it ftew an ‘hour; afterwards take up your fowl, ftrain.the fauce, and after you have fkimmed off the fat, boil it down till it is of a glaze, then put it over the fowl, You may add juft what you pleafe to the fauce. A ragooof fweetbreads, cocks’-combs, truffles, and morels, or mufhrooms, with force-meat balls, leok very pretty, or any of the fauces above, A Gapon done after tht French Way, Take a quart of white wine, feafon the capon with falt,’ cloves, and whole pepper, and a few fhalots; then put the capor in an earthen pan ; you muft take care it has not room to fhake 3 it muft be covered clofe, and done on a flow charcoal fire, To reaft a Fowl with Chefauts. | Friest take fome chefnuts, roaft them very carefully, fo as not to burn them; take off the fkin and peel them; take about a dozen of them cut fmall, and bruife them in a mortar; par- boil the liver of the fowl], bruife it, cut about a quarter of a pound of ham or bacon, and pound it ; then mix them all to- gether, with a good deal of parfley chopped fmall, a little fweet. herbs, fome mace, pepper, falt, and nutmeg; mix thefe to- gether and put into your fowl, and roaft it. The beft way of doing it is to tie the neck, and hang it up by the legs to roaft - with a ftring, and bafte it with butter. For fauce, take the reft of the chefnuts peeled and fkinned ; put them into fome good gravy, with a little white wine, and thicken it with a piece of butter rolled in flour; then take up your fowl, lay it in the difh, and pour in the fauce. Garnifh with lemon, 7 To marinate Fowls. Take 2 fine large fow! or turkey, raife the fkin from the breaft-bone with your finger; then take a veal {fweetbread and cut it fmall, a few oyfters, a few mufhrooms, an anchovys fome pepper, a little nutmeg, fome lemon-pecl, and a little thyme ; chop all together fmall, and mix it with the yolk of am egg, fluff itin between the fkin and the flefh, but take great — care you do not break the fkin; and then ftuff what oyiters you pleafe intothe body of the fowl. You may lard the breait ef the fow! with bacon, if youchufe it. Paper the breaft, and aor H 2 foalt