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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    JELLIES, JA]\IS, AND CUSTARDS. Calf's Feet Jelly. Cut a calf’s feet in pieces, put them into a sauce- pan with a gallon of water, cover them close, and Jioil them softly tilt almost lialf is consumed, run tho liquor through a sieve, and let it stand till it is cold. Take olf the fat at the top and bottom, melt the fine part of the jelly in a preserving pan, and put in a pint of Rhenish wine, the juice of four or five lemons, re- fined sugar to your taste, the whites of eight eggs beaten to a froth; stir and boil all these together near lialf-an-hour; then pass it through a sieve into a jelly- bag ; put into your jelly-bag a very small sprig of losemary and a piece of lenion-pecl; pass it through the bag till it is as clear as water. ‘ Hartshorn Jelly. Take a gallipot with hartshorn, fill it with spring water, tie a double paper over it, and set it in an oveii. In the morning take .it put, run it through a jelly bag, season with jpice of lemons, refined sugar, and the whites of eight eggs beaten. Boil it and run it through a jelly bag again into tfie jelly glasses. Put a bit of lemou-peel'into tlie bag. Currant Jelly. Strip the currants from the stalks, put them into a stone jar : stop it close; set it in a kettle of boiling .water half-way up the jar: boil it half-an-hour ; and strain the-juice through a hair sieve. 'I’o a pint of juice put a pound of sugar: set it over a quick clear fire in a preserving pan. Keep stirring it till the sugar i,s melted, and skim the scum off as fast as it ri.ses. When the jelly is clear and fine, pour it into China