The complete art of cookery, exhibited in a plain and easy manner, with directions for marketing; the seasons for meat, poultry, fish, game, etc. and numerous useful family receipts, etc. / by Mrs. Glasse.

  • Glasse, Hannah, 1708-1770.
Date:
1846
Catalogue details

Licence: Public Domain Mark

Credit: The complete art of cookery, exhibited in a plain and easy manner, with directions for marketing; the seasons for meat, poultry, fish, game, etc. and numerous useful family receipts, etc. / 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.

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    C02<T£mJ. A fricassee of Pigeons , 99 —— Lamb’s Stones Sw^tbreads 100 To hash Cailves’ Heads ib. To bake a Calf or Sheep’s Head ... 101 To di’ess a Lamb’s Head ... ... 102. To ragout a Neck of Veal ... 103 To boil a Leg of Mutton. ... ib. To stew a Turkey or Fowl ... 104- ■ Knuckle of Veal ... ib. To force a Sirloin of Beef ... 105' Beef a-la-mode ib. BeefCollops ... IQjj To stew Beef Steaks ... ’’’ jb. To fry ditto .. i07 To stew a rump of Beef ib. To ffica.s.see Neat’s Tongues ... ib. To stew Neat’s Tongues whole ... 108 A Mutton hash ... ... ... ib. Pig's Petty toes 109 To dre.ss a leg of Mutton like Venison ib. Baked Mutton Chops 110 To fry a Loin of Lamb ... ... ib. Kagout of Lamb ... ib. To stew Lamb or Calf’s He.ad ... Ill Sweetbreads ... ... ... i]o To boil a Haunch or Neck of Venisoii 113 To roast Tripe ib. TO DKESS POULTRY IH ' To roast a Turkey ib. To make Mushroom Sauce ... 115 Celery Sauce ... ... 116 —— Egg Sauce ib. j To stew a Turkey brown ... ib.