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.

    19/250
    Apricot Wine Page 168 Damson Wine 1C9 Quince Wine ib. Lemon Wiue ib. Barley Wine 170 Plumb Wine • ib. Palermo Wine ib. Frontiniac Wine ib. Keii or While Elder Wiue 171 Sage Wine ib. Gooseberry Wiue 172 Ciirranl Wine ib. Raisin Wine - 173 Ciierry Wine ib. Orange Wine ib. British Madeira 174 Port Wine ib. Sherry 175 Cl ainpaigne ib. Clary Wine 176 Saragrissa Wine, or Eng- lisil Suck ib. Mountain Wine ib. Clierry Brandy ib. Shrub 177 Fine Milk Punch ib. To re over Wine that has turned sharp ib. To fine Wine the Lisbon way ib. To clear Wine 178 RULES FOR BREWING 178 To resrore Strong Ale or Beer that has turned Sour 180 Fine Welsh Ale 181 To make s^aleBe^r drink new ib. To refine Beer cr Cvdor - ib. To cleanse a Musty Cask 182 Xo make Yeast ib. MISCELLANEOUS ARTICLES. Quin's Fish Sauce 182 • Game, and Meat Saurt 183 To make Vioogar Page 183 Gooseberry Vinegar • ib. Wine Vinegar - ib. Essence of Anrhorics » 184 Sprats, a substitute for Anchovies • - ib To dry Muslito.ims - ib. Mushroom I’owder - ib. Curry Powder - 183 Walnut V rtchuT • ib. Mushroou Ketcl.up - ib To send Carp and Tcntli alive Co any distance - ib. Uses for old Fowls - 186 To cure Hams - ib. Iligh-Havoured Hams • ib. Mutton Ham • 187 Simple Mode of purifying Water - - ib. COSMETICS, &c. To make Soft Pomatum - 187 Hard Pomatum - 183 To make Cold Cream for the Complexion - ib. Milk of Roses . ib. Lavender Water - ib. Rose Water - - 189 Hungary Water . ib. Honey Water - ib. Windsor Soap . ib. Indelible Ink for marking Linen . • ib. To procure the Essential Oil of Lemons,Oranges, and Citrons • 190 THE MANAGE.MENT OF BEES 191 THE DAIRY. General Observations 19.3 Butter . . ]y5 Method of increasing the Quantity of Cream 196 To preserve Rutter • ib. To prevent the Turnip Tastn in Butter ly «