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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    ever a clear fire ; mix it well togcllior, ami wlien it begins to be frotliy hold it higher, ^^'hc^ the sugar - and butler are of a deep brown, |)oni in a littlo wine, and stir it well together: then add moic wine, till half a pint is used. Add half an onneo of Jamaica pepper, six cloves, four shalols peeled, two or three blades of mace, three spoon.sfnl ofketehnp, a little salt, and the rind of a lemon. Boil it slowly about ten minutes, aiul then pour it into a basin. \\ hen i cold, take off the scum, and bottle it for use. Beef Gravy. Cut a piece of the neck into small pieces; strew I) some flour over it, put them into a sumepan, with as ( much water as will cover them, an onion, a little all- >:] spice, pepper, and salt. Cover close, and skim it; [) throw in some raspings, and let it stew till the gravy (1 is rich luid good ; strain it off, and iionr it into tiie II sauceboat. Stock for Gravy or Soup. ; Put a knuckle of veal, about a iiound of lean beef, t and a pound of the lean of a gammon of bacon, all .1 sliced, into a stewpan, with carrots, onions, turnips, celery, two of each, and two (piarts of water. Stew j the meat cpiitc tender, but do not let it brown. U'hen I thus prepared, it will serve either for sou|), or brown or while gravy ; if for brown, put some of the 3 browning, and boil it a few minutes. Gravy for a Fowl. !' Take the neck, liver, and giz'/ard, boil them in h half a |)int of water, with a little jiiece of bread • Si toasted, pepper, and salt, and a bit of thyme ; boil ^ them till reduced to one half; add half a glass of u red wine, boil, and strain it; bruise the liver well, tri strain it again, and thicken M'ith a little piece of butter U rolled in llour. 1