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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    with butter; dredge them with a little four, and fprinkle a little falt on; and when the fmoak begins to draw to the fire, | and they look plump, bafte them again, and dredge them with a little four, and take them up. As to geefe and ducks, you fhould have’ fage and onion fhred fine, with pepper and falt put into the belly, with gravy in the dith ; or fome like fage and onion and gravy mixed together, Put only pepper and falt into wild ducks, eafterlings, wigeon, teal, and all other forts of wild fowl.. A middling turkey will take an hour to roaft; a very large.one, an hour and a quarter; a (mall one, three quarters of an hour. You muft ‘paper the breaft till it is near done enough, then take the paper off and froth it up. Your fire muft be very, good, The fame time does for a goofe. Te reaft a Faye] aeolant -fapbion. | Ir you fhould have but one.pheafant, and want two in a difh, take a large full-grown fowl, keep the head on, and trufs it juft as you do a pheafant ; lard it with bacon, but do not Jard the preeiaats and nobody will know it. : Raper aie Fe To roafta Fowl. i Roast a large fowl three quarters of an hours a middling one, half an hour; very fmall chickens, twenty minutes. Your fire muft be very quick and clear when bake lay en ai | | To roaft Pigeons. _ Pane forme parfley fhred fine, a piece of butter as big as a nutmeg, a little pepper and fale; tie the neck end tight: tie a {tring round the legs and rump, and faften the other end ta the top of the chimney-piece 3 bafte them with butter, and when they are enough, Jay them in the difh, and they will fwim with — gravy. You may put them ona little fpit, and then tie both ends clofe. Twenty minutes will roaft them.. : To reaft Partridges. Ler them be nicely roafted, but not too much ; bafte them gently with a little butter, and dredge with flour, fprinkle a little falt on, and froth them nicely up have good gravy in the dith, with bread-fauce in a boat, made: thus : take about a handful or two of crumbs of bread, put in’a pint of milk or more, a fmall whole onion, a little whole white pepper, a little falt, anda bit of butter, boil it all well up; then take the > onion out, and beat it well with a. fpoon; or take poivrade~ fauce in a boat, made thus: chop four fhalots fine, a gill of good gravy, and a fpoonful of vinegar, a little pepper and fale; ° boil them up one minute, then put it in a boat, ?T ce: