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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    173 quart or mare of ll)c wine; llicii pour the wine ami ihc whites into tlie vessel ; stir it well, and in a few tajs it will be line. To clear Wine. 1 AKE half-a-pomul of hartshorn, and dissolve it in der, it if be for cyder, or Rhenish w ine for any other jiqtior. This is quite sufficient for a hogshead. RULES FOR RR EWING. Care must be taken, in the first place, to have the ^laltciean; and after it is ground it ought to stand four or five days. I’or slroiig October, five quarters of malt and twen- ty-four pounds of hops, to three hogsheads. 'J'liis will aflcrwards make two hogsheads of good keeping small beer, allowing five pounds of hops to it. For middling beer, a quarter of malt makes a hogs- head of ale, and one of small beer; or it will make three hogsheads o-f good small beer, allowing eight ])ounds of hups. 'I'his will keep all the year. Or it will make twenty gallons of strong ale, and two hogsheads of small beer that w ill keep all the year. 'J’ake great care your casks arc not musty, or have any ill taste; if they have it is a hard tiling to sweeteii them. V,%-ish your casks with cold w ater before you scale Ihem, and liiey should lie a day or two soaking, feleae them well, then scald them. # If you intend your ale to keep a great w hile, allow a pound of hops to every bushel of malt; if to keep six months, live pounds to a hogshead; if for prcscut