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.

    166/470 (page 120)
    azo), SHE ART, OF COOKERY. -wery little spiece ‘of; butter rolled» in) flour,» give it two orthree oll fakes.over the-fire, ;three i enacisoebai wae do; then: pour lit over thePisdsaivoit § yp i 8 Id tetteop gravy; feafon it with pepper.and.falt, and>pour over your birds. Thefe fauces do for boiled fowls ; a quart of sik will be enough, and let it: boil. till it is ‘yoiseithiicks : Py 3 « tes? BS 3G ie wee, ; eth ) Sp draft Portvidie & a ios Braije: “ty AT eee two’ wuiacet trufs the legs’ into the bodies,’ lard edie eaten -with beaten mace, pepper; raid: falt; take a ftew-pan, lay flices of bacon at the bottom, theri flices: of beef, and then ae of veal, all cut thin, a piece of carrot, an onion cut fmall, ‘Gani: of {weet lierbs, and fome whole” pepper; lay the “aie -otridges with ‘the breaft downwards, lay fome thin flices of beef. sand veal over them, and fome parfley°fhred fine; cover them cand let'ithem: ftew: eight or ten minutes” over a flow fire, then -giye: your pan-a fhakey and» pour in a pint of boiling water; cover it clofe and let it ftew halfan hour over a little quicker fire; then take out your birds, keep them hot, pour into the pan a pint of thin gravy, let: them boil ‘till there is about half a pint, then ftrain it’ off, and fkim offi all the fat: in the mean itime have. a -veal fweetbread cut!:fmal],.. truffles and. morels, scock’s-combs -and fowls. livers; ftewed in a pint of good gravy half an. hours, fome artichoke.bottoms and afparagus-tops, both blanched in -warm water, and a few’ Feadbsario wines then add‘the vother-gravy. to.this, and. put.in your! partridges to heat; if it is not thick enough;,take!a piece: of buttercrolled:in flour and tot up in.its if-you will:be atthe expence, thicken it with veal end tham: mnie, but:it will be full as geiorlnati ties lew Bies ait) Botiee Dew ediow. is NE OR ae A 6 Me eles ee 5 To fos Partridge: Bean’ oe ‘TL axe twolroalted’ partridges and'the ‘fleth of a large fowl, ‘a little parbdiled baconj“a ‘little ‘niarréw of fweet fuet chopped very fine, a few mufhrooms and motéls' chopped fine, truffles and artichoke-bottoms ; -feafon‘ with ‘beaten mace, pepper, a lit- “tle nutmeg, falt} weet herbs: chopped fine, and the crumb of a ‘two-penny loaf foaked in-hot gravy; mix all well: together with “tthe yolks. of two eggs, make’ your panés on paper of a round. ‘figure and the thicknefs of an egg, at a proper diftance one — ‘from another, dip the’point of a knife! in the ‘yolk of an’ egg in order to fhape them, bread them neatly, and bake them a quar ‘ter’ of an hourin a quick oven obferve that the truffles and “morels be boiled: tender in the gravy you foak the: bread in. ‘Serve them up fora fide-difhy, or they will ferve to garnif: Aa ‘above dith; wehioke wilt bea ety ‘fine one for a Arf courfe.