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
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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![1G6 French Beans. Gather llicm before they have slrings, put (licm III a very siroiig brine of water and salt till they are yellow, drain them from the brine, put boiling hot vi- negar to them, and stop them close twenty-four hours; do so four or five days following, and they will turn green ; put to a peck of beans half-an-ounce each of cloves, mace, and pepper. Cucumbers. Let your cucumbers be small, fresh gathered, and free from spots; make a brine of salt and water strong enough to bear an egg; boil the pickle, skim it well, pour it upon your cucumbers, and stive them down lor twenty-four hours. Strain them into a cullender, dry them well with a cloth, and take the best white- wine-vinegar, witli cloves, sliced mace, nutmeg, white ])cpper-conis, long pepper, and races of ginger; boil them up together, and put the cucumbers in, with a few vine-leaves, and a little salt. Let them simmer in this pickle till they are green, taking care not to let them boil: put them into jars, tie them down close, and, when cold, tie on a bladder and leather. Walnuts. Put them into strong salt and water for nine days, and stir them twice a-day. Change the salt and wa- ter every three days. Let them stand in a hair sieve till they turn black. Put them into strong stone- jars, and pour boiling alegar over them. Cover them up, and let them stand till they are cold. Give the alegar three more boilings, pour it each time on tJie walnuts, and let them stand till cold between «ach boiling. Tie them down with a paper and a bladder, and let them stand two months. Make for them the following pickle. To every tvvo quarts of slegar put half-an-ouncc of mace, and the same of](https://iiif.wellcomecollection.org/image/b21531316_0196.jp2/full/800%2C/0/default.jpg)
