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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    • i P'ujeons. Boil ihc jngcons by tbcinselves for a quarter of an lM)ur; with a |)roper (jiiaiitity of bacon cut square, laid in llie niiddlc of llie disli. Stew some spinach, and lay llie pigeons on the sjunach. Garnish with parsley dried crisp before the fire. Rabbits. Truss your rabbits close, and boil them off white. For sauce, take tlic livers, which, when boiled, bruise < with a spoon very tine, and take out all the strings ; i| ])ut to this some good veal-broth, a little parsley shred ij tine, with mace and nutmeg; thicken it with a piece ,j of butter rolled in flour, and a little white wine; let 1. your sauce be of a good thickness, and pour it over it your rabbits, or onion-sauce may be used. Garnisli with lemon and barbcnics. Pheasants. Let them be dressed in a good deal of w ater ; if I large, three quarters of an hour vvill do them ; if small, half an hour. For sauce, use stew ed celery, thickened ! with cream, and a piece of butler rolled in flour, a lit- tle salt, grated nutmeg, and a spoonful of white wine ; pour the sauce over tliem, and garnish with an orange ' cut in quarters. Partridges. 1 Boil them quick, and in a good deal of water ; a ; quarter of an hour will do them. I For sauce, parboil the livers, and scald some ]>ars- . ley. Chop these fine, and put them into some melted : butter; squeeze in a little lemon, give it a boil up, ■ and pour it over the birds. Garnish w ith lemon. , The following is a more elegant sauce. Take a few mushrooms fresh peeled, and wash them clean, put them in a saucepan w'ith a little salt, sot !■ them over a quick fire, I«t them boil up, and pul in a