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The art of cookery, made plain and easy: which far exceeds any thing of the kind yet published ... / To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady [Mrs. H. Glasse].

Hannah Glasse

Date:: 1774

Credit: The art of cookery, made plain and easy: which far exceeds any thing of the kind yet published ... / To which are added, one hundred and fifty new and useful receipts, and a copious index. By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

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$prepared, the final] fi£h, as whiting, tufk, and fuch like, are flowered and hid on the gridiron; and when a little hardened on the one fide, mutt be turned and bailed with oil upon a feather; and when balled on both Tides, and well hot through, taken up, always obferving, that as Tweet oil fupples, and Tup- plies the fifli with a kind of artificial j uices, fo the fire draws out thole juices and hardens them ; therefore be careful not to let them broil too long ; no time can be prefcribed, becaufe of the difference of fires, and various bignefsof the fifli. A clear charcoal fire is much the bell, and the fifli kept at a good dif- tance to broil gradually : the bell way to know when they are enough is, they will fwell a little in the balling, and vou rnuft not let them fall again. The fauces are the Tame as ufual tofaJtTfh, and garnifti with oyllers fried in batter. But for a fupper, for thofe that like Tweet oil, the bell fauce is oil, vinegar, and mallard beat up to a confidence,. and Terved up in faucers* If boiled as the great fife ufually are, itIKould be im milk and water, but not To properly boiled as kept juft fimmering over an equal fire ; in which way, half an hour will do the fargeft fiOi, and five minutes the Tmalldl. Some people broil both forts after Iimmering, and Tome pick them to pieces, and then tols them up in a pan with fried onions and apples. They are either way very good, and the choice depends on the weak or ftrong ftomach of the eaters. Dried fahnon muft be differently managed ; FOR though a large fift, they do not require more fteepino than a whiting ; and when laid on the gridiron, fliould be mo. derately peppered. The dried herrings INSTEAD of milk and water, fnould be deeped the like aS! lTf in rma]1 beer> and to which> 3S to all kind ? blGi cd lali-fim, Tweet oil will always be found the bell baft. W oi\° n° Way even the delLacy of th°re who do nos Stock fijhy j ver7 different from thofe before-mentioned; they bein^ dued ln the without fait, are in their kind very Lfipfl$