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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    a4 GAME AND POULTUY. GENERAL OBSERVATIONS. Hares and rabbits require time and care, other* v.'is tlir body will be done too much and llie extre- niifies too little. l^oultry (!shuld always be roasted with a clear brisk fire, and when they are frothy, and of a li<^ht brown colour, they arecnotigh. Great care must be taken not to overdo thm, as the loss of the juices w’ill im- pair the flavour. Wild-fowl require much less roasting than the t^mo kind, and must be basted often. Their tlavour is be.s< ])reserved without stuffing. A little pepper, salt, and a piece of butter should be pot into each. 'J’o lake off the fishy taste from wild-fowl, baste them for a few lainutes with some hot white gravy. Vemson. When the haunch is spitted, take a piece of but- ter, and rub all over the fat, dust a little flour, and sprinkle salt over it; take a sheet of writing paper butter it well, and 1^' over the fat part; put two sheets over that, and tie the paper on with twine: keep it well basted, and let there be a good soaking fire. If a large haunch, it will take near four hours to do it. Ten minutes before you .send it to table, take ofl’ the paper, dust it^over with a little flour, and baste it with butter; let it go up with a good froth; put no gravy in the dish, but send brown gravy in one boat, and currant jelly in another. Hare. Case and truss your hare, and make a ptiddmg tliUB : a quarter of a pound of beef .suet, as much bread