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.

    54/470 (page 8)
    ee. THE ART OF “COOKERY. mired fried ‘with: bacon 5 the feet and ears are both ciegually ; ies gaioa . us To choofe Beef. Tr it be'true ox-beef, it will have an open grain, and the fat, . if young, of-a crumbling, or oily fmoothnefs, except it ‘be the brifket and neck pieces, with fach others as are very fibrous. ‘The colour of the lean fhould' be ‘of a pleafant carnation red, proves good,) and thé fuet ofa fine whites . Cow-beef is of ac lofer grain, the fat whiter, the bouies lefs, -< and the lean of a paler colour. If it be young and tender, the ~ dent you make with your Haye by prefling it, will; in a little . Bull-beef is.of a mote dutky red, a clofer grain, ve facne? than either of the former 5 hander to be indented with your, finger, and rifing again fooner. The fat is very grofs and fi- prous, and of a ftrong rank fcent. Ifit be old it will be fo preffion in it,” If it be frefh, it will be of alively frefh colour ; but if ftale, of a dark dufley colour, and very clammy. If it be bruifed, the part affeted will 100% of a more prs or blackith ¢olour than the, reft. : Mutton ead Laos | ne fist : he eens howe fome of the flefh between your fingers and pinch it 3 ‘if it feels tender, and foon returns to its former place, it is wo. oung ; ‘butrif it wrinkles, and remains fo; it is old. The fat will iter eafily feparate from the lean, if it be young ; but if old, it will adhere more firmly, and be very clammy. and fibrous, ‘Tfitbe ram mutton, the fat will be fpongy, the’ grain clofe, finger will not rife again. If the theep had: the rot, the fleth will be palifh, the fat a faint white, inclining to yellow ; the meat will be loofe at the bone, and, if you {queeze it hard, “bu if yellowith, it is near tainting, and if green, itis. already -. fo. “As‘for the’ hind-quarter, {mell under the kidney, and. feel Ft is ftale. ]. The fentences included in crotchets, will likewife be the marks. for choofing lamb 5 and for choofing a Jamb’s head, mind the eyes 5 if they be funk or’ wrinkled, it’ is asi nite if plamp a and pe it is | new and trees | : ; Ve ee i wa