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.

    48/316 (page 46)
    proceed omvards. Ham that is used for pies, &e., should be cut from the uiidemide. first fiakin oil si thin dice. Sucling fVjr.—The cook iisuallv divides the body before it is sent to table, and ganushes the dish ivith the jaws and ears. The first thing is to separate a shoulder Irom the carcase on one side, and then the leg, ac- cording to the direction given by d. e, e. the ribs are then to be divided into two helpings and an ear or jaw presented wall tliein. and plenty of sauce. The .joints may l.e divided into two each, or ]fieccs may be cut troni tliem. The ribs are reckoned the finest parts, bnt some people prefer the neck end. between the shoul- ders. 1