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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    <hc poison of lead are, bodily debility, palsy, and death. 'I’hc use of wooden vessels for these purposes is more wholesome, and much more cleanly. T0 'prevent the Turnip Taste in Butter. When the milk is brought into the dairy, to every two gallons add a quart of boiling water; then put up the milk, thus well mixed, into clean or fresh- scahh'd bowls or pans, to stand for cream. By ad- hering strictly to this method, sweet and well-tasted butter may be made during winter from the milk of cows fed on turnips. It may also be prevented by dissolving nitre in warm spring-w ater, and i)utting about a quarter-of-a- pint of it to ten or twelve gallons of milk, w hen w arm irom the cow. To purify rancid or tainted Butter. ]\Ielt and skim the butter, as for clarifying; and put into it a picceof well-toasted bread. In a minute or two, the butter will lose its ofl'ensivc taste and smell, but the bread w ill become perfectly foetid. Some years ago this simple receipt was thought of such consequence in France, as to be adv;^rtised at the public expeuce, particularly in the town and neighbourhood of Caen. To make Salt Butter Fresh. Put four pounds of salt butter into a churn, with ibur quarts of new milk, and a little arnotto. Churn them together, and, in about an hour, take out the butter, and treat it exactly as fresh butter, by wash- ing it in water, and adding the customary quantity of salt. By this means, the butter gains about three ounces in each pound, and is, in every particular, equal to fresh butter. Firkin-butter may be bought at about s 3