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

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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$ah Lo boil green Peafe. oie SHELL your peafe juft before you want them, put thenrinto a very fmall quantity of boiling water, with a little falt and a lump of loaf fugar, when they begin to dent in the middle they are enough, ftrain them in a fieve, put a good lump of butter into a mug or fmall difh, give your peafe a fhake up with the butter, put them on a difh, and fend them totable. Boil a fprig of mint in another water, chop it fine, and lay. it in lumps ‘round the edge of your difh. , To drefs Beans and Bactn. é' WueEn you drefs beans and bacon, boil the bacon by itfelf and the beans by themfelves, for the bacon will fpoil the colour of the beans. Always throw fome falt into the water, and fome parfley, nicely picked. When the beans are enough, {which you will know by their being tender,) throw them into a cullender to drain. ‘Take up the bacon and fkin it; throw fome rafpings of bread over the top, and if you have an iron, make it red hot and hold over it, to brown the top of the ba- con; if you have not one, hold it to the fire to brown; put the. _ bacon in the middle of the difh, and the beans all round, clofe up to the bacon, and fend them to table, with parfley and butter in a bafon,. | oat | | CHAP. IV. SAUCES FOR ALL THE DISHES MENTSONED IN THE FORE= a ‘Gorn CHAPTER. | To melt Butters : | ]N melting of butter you muft be very careful ; let your fauce- ! pan be well tinned; take a fpoonful of cold water, a little. . duft of flour, and a piece of butter fufficient for your purpofe, cut to pieces ; be fure to keep fhaking your pan one way, for _ fear it fhould oil ; when it is all melted, let it boil, and it will be fmooth/and fine. A filver pan is beft, if you have one. ~ ” fo make Veal, Mutton, or Beef Gravy. | . Taxe a rather or two of bacon or ham, lay it at the bot- tom of your ftew-pan 3 put your meat, cut in thin flices, over thyme, and put over the meat, with a little all-fpice ; put a _ Hitle water at the bottom, then fet it on the fire, which mutt be a gentle one, and draw it till it is broyyn at the bottom cdi t (which$