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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    ing very full of gi’ayy, if properly roasted. When it is first cut it should be in the hollow part of it, in the direction of cl, e, and the knifb should he passed deep to the hone. The prime part of the fat lies at the outer edge, and should he cut in thin slices in the direction h, h. ff there are many at table, and the hollow part cut in the line d, e, is eaten, some very delicate slices may be cut out in the direction /, g. G^oose.—Cut off the apron in the line d, h, e, and pour into the body a gla.ss of port wine ; and a large tea spoonful of mustard, first mixed at the sideboard. Turn the neck of the goose towards yon, and cut the whole breast in long slices from one wing to another ; but only re- move them as you help each pei'son, unless the company is so large as to ref|uire the legs like- wise. This way gives more ])riine bits than by making wings. Take oil' the leg by putting thb fork into the small end of the bone, pressing it to the body, and having passed the knife at V, turn the leg back, and, if a young bird, it will easily separate. To take olF the wing put yout fork into the small end of the pinion, and press