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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    lemons ; le< the juice of the lemons arid the wine, and two pouiuls of double-refined sugar, stand close covered twelve hours before it is put into the orange wine, and scum oil' the seeds, 'the lemon-peels must be put in with the oranges; half the rinds must be put into the vessel. It must stand ten or tw'elve da^s before it is fit to bottle. British Madeira. Put one bushel of good jiale malt into a tub, and poor upon it eleven gallons of boiling A\ ater, after stirring them together, cover the vessel over, and let them stand to infuse for three hours; strain off the liquor through a hair-sieve, dissolve it in three pounds and a-half of sugar-candy, and ferment it v\ itii jeast in the usual manner. After fermenting three days (during which time the yeast is to be skimmed oil three or four times a-day,) pour the clear liquor into a clean cask, and add to it the following articles mixed together :—French brandy, two quarts ; raisin wine five pints ; and red port, two bottles ; stir them toge- ther, and let the cask be m ell bunged, and kept in a cool place for ten months, \v hen it will he til to bottle. This wine will be found su])eri(irto the Cape Madeira and, after having been kept in the bottle tweka months, will be found not inferior to East-lndia Ma- deira. Good table-beer may be made with the mall after it has been infused for making this wine. British Port Wine. Take of British grape wine, or good cider, four gallons; recent juice of red elderberric.s, one gallon; brandy, two quarts; logwood, four ounces; rhatany root (bruised) balf-a-pound.—Fir.st infuse the logwood and rhatany root in the brandy, and a gallon of the grape wine or cider, for one week ; then strain ofi tiie liquor, and mix it with the other ingredients. Keep