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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    i1 into a millet; let it work three or four da/s, and then stop it up ; when it has stood six or seven days, put in a cpiart or two of Malaga sack, and, when it is fine, bottle it. Gooseberry Wine. Gather your gooseberries in a dry season, when they are half ripe, pick them, and bruise them in a tub with a wooden mallet, for no metal is proper; take about the quantity of a peck of the gooseber- ries: put them into a cloth made of horse-hair, and press them as much as possible, without breaking the seeds: repeat this till all your gooseberries are bruised, adding to this pressed juice the other in the tub; add to every gallon, three pounds of powder- sugar, stir it together till all the sugar is dissolved, and tlicn put it in a vessel, which must be quite filled with it. If the vessel holds about ten or 'welve gal- lons, it must stand a fortnight or three weeks: or if about twenty gallons, about four or five weeks, to settle in a cool place : draw off the wine from the lees. After you have discharged the lees from the vessel, return the clear liipior into the vessel again, and let it stand three monihs, if the cask is about three gallons; or between four or five months, ]l it 1 )C twenty gallons, and bottle it. This wine, jf truly jucparcil, according to the above directions, will improve every year, and keep good for many years. Currant Whie. Gatueu your currants full ripe; strip them, and bruise thein in a mortar, and to cverv gallon of the pulp put two ipiarls of « ater first boiled and cold. let it stand in a tn!) tw'cnty-four hours to ferment, run it tlirough a hair sieve; let no hand touch it, but take its time to run, and to every gallon of liquor, put two pounds and a half of white sugar; stir it well, put it in your \csscl, and to every six gallons put a quart of