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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    Barley Wine. Take Iialf-a-pound ori’rciicli-barlcy.boil ilinlliice waters, and save llircc pints of the last waier; mix it witli a quart of’wliilc wine, lialf-a-pint oCborage-water, as iniicli clary water, a little red-rose water, the juice of live or six lemons, three-qiiartors of a pound of fine sugar, and the thin yellow rind of a lemon; brew all these quick together, run the li<|uor through a strainer, and bottle it u]); it is pleasant in hot wea- ther, and very good in levers. Plumb Wme. 1'akk twenty pounds of Malaga raisins, pick, rub, shred them, and put them into a tub; take four gal- lons of water, boil it an hour, let it stand till is blood- ■ivarm, and put it to your raisins ; let it stand nine oc leu days more, stirring it twice a-day. Strain out tour liquor, and mix it with two quarts of damson- \uiee, put it in a vessel, and, when it has done work- ing, stop it close; at the end of four or five months tiottle it. Palermo Wine. Take to every quart of water a pound of Malaga faisins, rub, and cut the raisins small, and put them lo the water, and let them stand ten days, stirring Mice or twice a-day; boil the water an hour before is put to the raisins, and let it stand to cool; at ten days’end, strain the liquor, put a little yeast to it; and put it in the vessel, w ith a sprig of dried w'ormw obd ; let it he close stopped, and at three months' end bot- tle it. Frontiniac Wine. Take six gallons of water, twelve pounds of white sugar, and six pounds.of raisins of the sun cut small; \)oil thc.se together an hour, then take of the tlowers »l'elder w hen they are falling, and will shake off, the tju.'uility ofhalf-a-pcck, put them in ihc liqnor when