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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$round, place them in a patty-pan, and put fome force-meat on each fide ; work them up in the form of a French roll, with a raw egg in your hand, leaving a hollow place in the middle; put in your fowl, and cover them with fome of the fame force: meat, rubbing them, fmooth with your hand anda raw eggs make them of the height and bignefs of a French roll, and throw a little fine grated, bread over them. Bake them three quarters or an hour, in a gentle oven, or under a baking cover, till they come to a fine brown, and place them on your ma- zarine, that they may not touch one another; but place them fo that they, may not fall flat in the baking ; or you ‘may form them on your table with a broad kitchen-knife, and place them on the thing you intend to bake them on. You may put the leg of a chicken into one.of the loaves you intend for the mid- dle. Let your fauce be gravy, thickened with, butter and a little juice of lemon. This is a pretty fide-difh for a firft courfe, fummer or winter, if you can get them. Chickens in Savoury Felly. | . Roast two chickens,. then: boil a gang of calf ’s-feet toa {trong jelly, take out the feet; {kim off the fat, beat the whites of three eggs very well, then mix them with half a pint of ‘ white wine vinegar, the juice of three lemons, a blade or two of mace, a few pepper-corns, and a little falt, put them to your jelly ; when it has boiled five or fix minutes, run it through a jelly-bag feveral times till, it is very clear, then put a little in the bottom of a bow! that will hold your chickens; when they © are cold, and the jelly quite fet, lay them in with their breafts _ down, then fill up your bow]. quite full with the reft of your jelly, which you muft take care to keep from fetting, (fo that when you pour it into your bow] it will not break,) let it ftand all night, the next.day put your bafon into warm water, pretty near the top; as foon as you find it loofe in the bafon, lay your difh over it, and turn it out upon it... : Chickens roafted with Force-meat and Cucumbers. — TAKE two chickens, drefs them very neatly, break the | breaft-bone ; and make force-meat thus ; take the flefh of a fowl, and of two pigeons, with fome flices of -ham or bacon 5 chop them all: well together, take the crumb of a penny-loaf foaked in milk and boiled, then fet to cool; when it is cool, mix it all together ; feafon it with beaten mace, nutmeg, pep- per, and alittle falt, a very little thyme, fome parfley, anda little lemon-peel, with the yolks of two eggs; then fill your _ fowls, fpit them, and tie them at both ends; after you have ,papered the breait, take four Sete cut them in two, ae } on cee on ay$