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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    GRAVIES AND SAUCES. To make a strong Fish Gravy Take two or three eels, skin them, gut them, and wash them from grit; cut them into small pieces, and put them into a saucepan; cover them with water^ a little crust of bread toasted brown, a blade or two of mace, some whole pepper, a few sweet herbs, and a little bit of lemon-peel; let the liquor boil till it is rich ; have ready a piece of butter according to your gravy ; if a pint, as big as a walnut. Melt it in a saiice|)an, shake in a little flour, and toss it about till it is brown, and strain the gravy into it. Let it boil a few minutes, and it will be good. To draw Gravy. Fry some pieces of lean beef brown in a stewpan, with two or three onions, and two or three slices of lean bacon ; pour in it a ladle of strong brotb, rub- bing the brown from the pan very clean; add to it more strong broth, claret, white wine, anchovy, and a bunch of sweet herbs ; season it, and stew it very well. Strain it off, and keep it for use. To make Gravy for a Turkey or Fowl. Take a ])ound of lean beef, hack if, and flour it; {)ut a piece of butter as big as an egg into a stewpan; when melted, put in jour beef, fry it on all sides a little brown, pour in three pints of boiling water, a bundle of sweet herbs, two blades of mace, three cloves, twelve whole pei)per-corns, a piece of carrot, a crust of bread toasted brown ; cover it close, anc boil it till reduced to about a pint, or less; season it with salt, and strain it ofl'