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. Also, the order of a bill of fare for each month, in the manner the dishes are to be placed upon the table, in the present taste. And also, fifty receipts for different articles of perfumery. With a copious index / by Mrs. Glasse.

  • Hannah Glasse
Date:
1799
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. Also, the order of a bill of fare for each month, in the manner the dishes are to be placed upon the table, in the present taste. And also, fifty receipts for different articles of perfumery. With a copious index / by Mrs. Glasse. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    480/566 (page 432)
    43s ,c To fricafy Pigeons the Italian IV7y. OUART li/. t'-.eili, and fry them in oil, take feme „veen peas, i'.Q Jet them fry in the oil till they are al- hibft read\ o b rft ; ''then put fome boiling waier to them, fea’fon' . with Hit, pepper, onions, gainer., parfley, and i megar. ‘Veal dud lamb do the fame way, and thicker ith yolks of eggs. Pickled Beef for prefent Ufe. TAKE t’ rib of beef, flick it with gar-lick and c]nvef f ’ it with fait, Jamaica pepper, mace, and form irJick pounded, cover the meat with white- wine.vn ar and Spanifli thyme, you mu ft take care to turn t n ' meat every day, and add more vinegar, if required for a fortnight, then put it in a ftew-pan, and cover i -ofe, and let it fimmer on a flow fire for fix hours ling vinegar and white wine, if you chute, you-may. flew a good quantity of onions,, it will be more palatable. ^ Beef Steaks after the French Way. T AKE forne beef fteaks, broil them till they are . „ * ,yne while the fteaks arb doing, have ready in a fte pan feme,.red-wine, a fpoonful or two of gravy leafon it with fait, pepper, fame fliauirs, then take th‘- fteaks, and cut in fquares, and punn the Huce , you muft put fome vinegar, cover it dole, and let it fimmer on a flow fire ball an hour. • yj Capon done after the French lr ay. TAKE a qbart of white wine, feafon the capon • , f_i'r doves and whole pepper, a feu fha.ots , inhe re], in an earthen tan ; yon muft take ^fte^roon to flt.-ke it,nuft he covered ciufe, a3id done on a flow ctfarcOal nie. To make Hamburgh Saif ages. TAKE a pound of beef, mince it very fmall, with v * nouiul of the be ft fuer, then mix three quartos oM pound of fuer, cur in large pieces, then U-alon it with pbppor, cloves, nutmeg, a great quantity of ga.- k LPm [mill, fome white-wine vinegar, fome ba>- Zl common fait, a glafs of red-wuie, and one