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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    - “WADE Y: PAIN AND‘ BARS. i oa it a bolljcand pourtit into ‘bafon’. © “This iv’thé bet fauce § ‘But! you may make what you pleafe. Lay the: Gith i in’ ‘the i ppl | huecieg nenia? ich eae and lemons” BH Utes } : Ti bake a Saito) Weta tt PARE a dith the fize of your turbot, rub. ‘butter all over it. tBick, ‘throw a little falt, a little beaten pepper, and halfa large; nutmeg, fome parfley mineed fine and thrown all over,- ‘pour ina, pint of white wine, cut off the head and tail, fay the turbot in* the difh, pour another pint of white wine. all over, grate the - other, half of the nutmeg over it, and a little. -pepper, fome. falt,. and. chopped parfley ; ; lay a piece of. butter here and. there. all, over, and throw a little: flour all over, and then a good many, crumbs of bread: bake a and be fure chat it is of a fine brown , pour it into a fauce-pan, fhake i in a little flour, let it boil, thea. ftir in‘a piece of butter and two fpoonfuls of catchup, let 1 it boily: and pour it into batons, Garnith your. dith with lemon; and. you may add what you fancy to the fauce, as fhrimps, ancho-. vies; mufhrooms, &c. Ifa {mall turbot half the wine will doe, It eats finely thus: lay it in a dith, fkim off all the fat, ‘and. | pour the reft over it, .» Let it: fland till cold and itis eed with oe vAneBa ard a ieehing dith, to fet out.a ‘cold faite “ i [> neces a aaa i Carpe rea ody Gat] * TAKE a’piece of butter and put into a few pan, “elt it hia put in a large fpoonful of flour, keep it ftirfing’till 7 it is sae e then put in a pint of gravy and a pint’of ‘red’ port ‘or claret,” and a'dozen corns of all-fpice, tie them in a little. linen rag. & bundle of fweet -herbs, half a lemon; three anchovies, a hietle® onion chopped very fine; feafon with pepper, falt, and Cayenne’ pepper, to your likings few it for half an: ‘hour, then ftrain it’ through a fieve into the pam “you intend to put the fith ing Jet! your carp be well’cleaned’ and fealed; then put the fifh in with! the fauce and ftew them very gently, for half an hour, then turn! them and fiew them fiftees minutes longer; put in along with your fith fome trufifes:aid’ morels fcalded, fome pickled mufh-' | rooms, an iattichoke-bottom, and ‘about 2 dozen large’ oyfters, * ; fqueeze the juice of half a lemon in, ftew it five’ ‘minutes ; ‘then with fried fippits and the roe of the fith’ done thus: beat the ro vp well with the yolks of : two eggs, a ‘Jittle flour, ' a little lemon peel chopped fine, fome pepper, ‘falr, and alittle anchovy liquor 5° 4 cae : - about Ee