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.

    59/250 (page 29)
    ) Mutton, Venison fashion. ,’j Take a liind quarter of niudon, cut the leg like a i| haunch; lay it in a ]>an, willi the back side of it down; pour a bottle of red wine over it, and let it .| lay twenty-four hours; spit it, and baste it with the ,il same liquor and batter when roasting. It should have j a good quick fire. Have a little good gravy in a boat. -I and currant jelly in another. Chine of Mutton. Hemove the skin near the rump, without taking it quite off, or breaking it. Take lean ham, truflles, morels, sjiring onions, parsley, thyme, and sweet herbs, chopjied small, with spice, pepper, and salt. Strew' them over the mutton, w here tlie skin is taken ofl‘; put the skin over it neatly, and tie over it some . white paper, well buttered. VVhen it is nearly done, take off the paper, strew over it some grated bread, and w hen of a fine brown, take it np. Serve with good [ilain gravy, potatoes, brocoli, French beans, or cauliflowers. Leg of Mutton stuffed. StueF a leg of mutton with mutton suet, salt, pep- per, nutmeg, grated bread, and yolks of eggs, and stick it over with cloves ; w hen it is about half done, cut off some of the under side of the fleshy end in ! little bits; put them into a pipkin, with a pint of oysters, and the liquor, a little salt, mace, and half a pint of hot water; .stew them till half the liquor is wasted, add a piece of butter rolled in flour, shake all together, and when the mutton is enough, pour the sauce over it, and send it to table. Serve with good plain gravy, potatoc.s VTvjoli, French beans, or cauli- flowecb