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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    will f^rcally liaidenllie biilter. It rer|iiires more work- iiif;; ill winlcr than in summer; but it is to be remark- ed, that no person whose band is warm by nature can make good butter. I>ntter-miik (the milk which remains after the but- ter is come by ehurning,) is cstecmeil an excellent food, especially in the siiring ; and is particularly recommended in hectic fevers. Some make curds of butter-milk, by pouring into it a quantity of new milk hot. Method of increasing the Quantity of Cream. Pirr two pans in boiling water ; on the new milk coming in, take out the liot pans, put the milk into one of them, and cover it over with the other. I’liis will occasion, in the usual time, a very great aug- ineiilalion of (he thickness and quantity of the cream. To preserve Butter. ■^rAKE two ])arts of (he best common salt, one part sugar, and one part saltpetre; beat them up together, and blend the whole completely. Take one ounce of this composition for every sixteen ounces of butler work it well into the mass, and close it up for use. No simple improvement is greater than this, when comi)ared with the usual method of curing butter by means of common salt only. In an open market, the one would sell for thirty per cent, more than the other. ’I'he butter thus cured appears of a marrowy consis- tence, and line colour, and never acquires a briltlc hardness, nor tastes salt, like the other, which has the appearance of tallow. Butter cured by this new method should not be opened for use till a month af- ter it is made up. The practice of keeping milk in leaden vessels, and of salting butter in stone jars, is extremely detrimental, as the well known effects o*