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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].

  • Glasse, Hannah, 1708-1770.
Date:
1774
Catalogue details

Licence: Public Domain Mark

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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    little bafkets, bowls, or any board where nothing hot is fet on, ibid. Udder, how to road, i r. Veal, how to road, 2. 13. Vo draw veal gravy, 18. To drefs a fillet of veal wkhcollops, 21. To fricafey vea!, 2 3 To ragoo a neck of veal, 28. To ragoo a bread; of veal, 29. To drefs a bread: of veal in hodge-podge, ib. To collar a bread of veal, 30. Tode w a knuckle of veal, 33. To drefs veal olives, 37. To drefs a fhoulder of veal with a ragoo of turnips, 49, To drefs veal a la Bourgeoife, 33. A dif- guifed leg of veal and bacon, ib. Tomakeapilawofveal, ib. To drefs bombarded vea], 54. To make veal rolls, ibid. To make olives of veal the French way, 33. To make a favoury bidi of veal, ib. To make veal blanquets, 36. A fhoulder of veal a la Remontosfe, ib. To drefs fweet breads of veal a la Dauphine, 37, How to mince veal, 114. To fry cold vea], ib. To tcfs up cold veal white, ib. To make a florendine of veal, 113, Tomake veal gravy, 122, fl o make a very fine fweet veal pye, 134, Two other ways to make a veal pye, ib. 133. To boil a fcrag of veal, 233. To mince veal for lick or weak people, 233. To collar a bread ofvea], 234. How to make veal hams, 257. To chufe veal, 318. Venison, how to road, io. Dif¬ ferent forts of fauce for venifon, ibid. How to keep venifon fweet, and make it frelh when it dinks, ibid. To make a pretty difh of a bread of veni- fon, 64. To boil a haunch or neck of venifon, 63. To hafh . venifon, 113. To make a ve¬ il ifon pady, 147. To make fea venifon, 247. Topoc venifon, 252. To chufe venifon, 319, 320.lS The feafon for venifon, 320. V e r m 1 c e l l a , ho w to m ake, 308. How to make a vermicella pudding, 216. To make a ver¬ micella pudding with marrow, 132. Vine-leave fritters, how to make, 138. Vinegar, how to make, 312. Uxbridge cakes, how made,333 W. Wafers, how to make fruit wa¬ fers of codlings, plumbs, &c. 347. To make white wafers, ib. To make brown wafers, ib. To make gooleberry wafers, 349. Orange wafers, 331. Fruit wafers, 335. Walnuts, how to pickle green, 260, 312. How to pickle them white, ibid. To pickle them black, 261. How to preferve white walnuts, 306. To pre¬ ferve walnuts green, ib. How to keep walnuts all the year, 311. How to make walnut- water, 313. Wa t £r, how to make Water frit¬ ters, 138. To make water- fokey, 173. To make a water tanfey, 203. To make chicken water, 236, To make water- gruel, 238. Buttered water, ib. Seed water, ibid. Barley- water, 232. Walnut water, 313. Treacle water, 314. Blackcherry water, ib. Hyde- rical water, ib. Red-rofe water, 315, Surfeit water, ibid. Milk water.