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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    Tench, White. Clean your tench cut off tlieir heads, slit them in two, and, if large, cut each half in two pieces; melt some butter in a stewpan, put in your tench, dust in some flour, pour in boiling water, a few mushrooms, and season it with salt, pepper, sweet herbs, and an onion stuck with cloves; when it boils pour in a pint of white wine boiling hot, let it stew till sufficiently wasted ; take out the fish, strain the liquor, and save the mushrooms ; bind your fricasee with the yolks of three or four eggs beat up with a little verjuice, some parsley cliopped fine, and a little nutmeg grated ; stir it all the time it boils, pour your sauce over the fish, and send it to table. Tench, Brown. Prepare your tench as in the above receipt; put some blitter and flour into a stewpan, and brown it, put in the tench witii the same seasoning as in the wiiite fricasee, toss them up, and moisten them with a little fish broth ; boil a pint of white wine, and put to your fricasee, stew it till properly wasted; take the fish up, strain the liquor, bind it with a brown cullis, and serve it up. If asparagus or artichokes are in season, add them to it. Eggs, White. Boil ten eggs hard; take off the shells, cut some in s halves, and some in quarters ; have ready half a pint ] of cream, a piece of butter, a little nutmeg, a glass of white-wine, and a spoonful of chopped parsley; stir I all together over a clear fire till it is thick and smootlv ; lay tlie eggs in the dish, and pour the sauce over ii Garnish with omnges quartered, and toasted sippets. Eggs, Brown. Boil ten eggs hard, take off the shells, and fry 3 them in butter, of a fine brown; pour the fat from tbo I