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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    pepper ‘and fale 5 “Jay the goofe i in the ‘dith, ‘and pour the’ fauce Direétions for roafling a Goofs FP Fake fome face, wath and pick it clean, and an onion ; chop them very fine, with fome pepper and falt, and put them into the belly ; let your goofe be clean picked, and wiped dry, with a dry cloth, infide and out; put it down to the fire, and roaft it brown : one hour will roaft a large goofe, three quar- ters of an hour, a {mall one. Serve it in your difh’ with fome brown Bravys apple-[auce i ina boat, and fome BraNy, in another. 14 A heen Goofe. NEVER put any thing but a little. pepper and falt, unlefs , defired ; 3 put gravy in the. difh, and green fauce in a boat; made thus: ‘take half a pint of the juice: of forre]l; if no forels fpinage-juice : have ready. a cullis of. veal broth, about half a pint, fome fugar, the juice of an orange or lemon 3 ; boil-it up for five or fix minutes, then put your forrel-juice i in, and: juit boil it up. Be careful to keep it ftirring ail the time, or it will curdle ; then put it in your boat. : | To drefs a Stubble Goofe. “Take a-goofe; kill, and hang it up in the feathers, two or with pepper and falt, take two middle fized onions, half a four ~ apple, a few fage leaves, chop thefe well, and put them into the — infide with a lump of butter, the fize of an egg, and a:tea-cup full of water, tie it-up clofe at both ends ; if a large. goole, it will take an hour and a half, if a {mall one,,an hour, and fo on with two fpoonfuls of red wine, the fame of alk Aeiye it Ne with apple: -fauce. | r To ‘ae a Goofe. Geta fat goofe, take a handful of common falt, a quarter of an ounce of falt-petre, a quarter of a pound of coarfe fugar s mix all together, and rub your goofe very. well; let it lie in this pickle a fortnight, turning and rubbing it every day; then roll it in bran, and hang it up in a chimney where wood-fmoke. is, for a week. If you have not. that Se agit fend it ‘to the baker’s: the fmoke of the oven will dry it: or you may hang it in your own: chimney, not tog near'the fire, but make a fire under it, and lay horfe-dung and faw-duft ‘on it, and that will fmother and fmoke-dry it; whenit is wellvdried, keep it in a dry place 5, you my keep it two-or three Gignthk.. or more ; when you boil) e onal in a ye deal of ata ai be fare to eine ee eee TE uns ytes ae My B, ; }