Cookery made easy : being a complete system of domestic management, uniting elegance with economy : to which are added instructions for trussing and carving, with several descriptive plates; method of curing and drying hams and tongues, mushroom and walnut ketchups, Quin's sauce, vinegars, &c., &c., with other necessary information for small families, housekeepers, &c., the whole being the result of actual experience / by Michael Willis.

  • Willis, Michael, active 1825.
Date:
1830
Catalogue details

Licence: Public Domain Mark

Credit: Cookery made easy : being a complete system of domestic management, uniting elegance with economy : to which are added instructions for trussing and carving, with several descriptive plates; method of curing and drying hams and tongues, mushroom and walnut ketchups, Quin's sauce, vinegars, &c., &c., with other necessary information for small families, housekeepers, &c., the whole being the result of actual experience / by Michael Willis. 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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    npoti llio sippets in a soup disli; ami, having grill*; I the head hel'ore the tire, lay it open with the brown side upwards iif)on the hashed liver, &c. Oaniisli with sliced pickled cucumbers, and slices of bacon broiled. To mince Veal. Take any part of the veal that is under done, either roasted or boiled, and shred it as fine as possi- ble. Take a sulficient quantity of beef gravy, dis- solve the quantity of a hazle-nut of cavear to half a pound of meat, put into the gravy theminced veal, and let it boil about a minute. Pour it Into a soup- dish upon sippets of bread toasted, and garnish the tlish with j)ickled cucumbers. Sec. or with slices of bacon broiled. + A Calf’s Head, Brown. ^ Boil a calf’s head ; when cold, take one half, and cut oil'the meat in slices, put it into a stewpan, with a little brown gravy, a spoonful or two of walnut-i)icklc, ketchup, a little red wine, a little mace, and capers shred; boil it, and thicken it with butter and flour. Take oflT tlie bone ends, cut the meat from the other half, score it with a knife, season it witli a little pepiier and salt, rub it over with the yolk of an egg, and strew over a few brerul-crnmbs and parsley; set it before the fire to broil till it is brown; and when you dish up the other part, j)ut ibis in the middle; lay about your hash brain cakes, with forcemeat balls, and crisp bacon. To make Brain Cakes. Take a handful of bread-crumbs, a little shred lemon-peel, pepper, salt, nutmeg, marjoram, [larsley, and the yolks of tliree eggs; skin the brains, boil and ciiop theiiLsinall, and mix all together; put butter in \our pan when yon fry them, and dro]) them in as tVittors. If they run in your pan, put in more bread- crumbs.