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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    VN h(Mi qiiilc coo!, put it into the (iimiing tiib, T'urosr a liuncitnl of salt into every boil.^ VVlieii the itiasli lias stood an hour, draw it oil', tlieii fill your inasii with cold water, take ofT the wort in the copper, and order it as before. When cold, add to it tbe first in tlic tub, so on, as you einpt} one copper fill tbe other boil your suiall-beer well. Let the last mash run of!', and when both are boiled w ith fresh liops, order them as the two first boilings; when cool, empty the inash- tidj, and put the small beer to work there. When cool enough, work it ; set a wooden bowl full of yeast in the beer, and it will work over with a little of the beer in the boil. Stir your tun up every tw elve hour.®, let it stand two days, then tun it, taking off the yeast. Fill ]?our ves.sels full, and save some to fill your barrels; let it stand ill if has done woiking: then lay on your bung slightly for a fortnight, after that vtop it as close as you can. Mind you have a vent peg at the top of the vessel; in v/arm weather open it; And if your drink hisses, as it often will, loosen it fill it has done, then stop it up close again. If you can boil your ale in one boiling it is best, if the copper will allow of it; if not, boil it as you can. W'hen you come to draw your beer, and find it la not fine, draw olT a gallon, and set it on the fire, with two ounces of isinglass, cut small and beat. Dissolve it in the beer over the fire ; when it has all melted, let it stand till it is cold, and pour it in at the bnng, which must lay loose on till it has done fermenting • then stop it nf> close for a month. To restore Strong A le or Beer that has turned Sour. To a kilderkin of beer throw in at the bung a quart ol oatmeal ; lay the bung on loose two or three day;\ then stop it down close, and let it stand a niontlu Or throw’ in a piece of chalk as big as a tiiikey’s egg, and w hen it lias done working, stop it close hv muolh, then tap it.