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.

    79/250 (page 49)
    BOILING. Salmon. I.AY it an liour in salt ami spring water, pnt it into a (ibli-kottle, with a jiroportionate (piantil)' ot salt and liorsciadisli, and a bunch ol sweet heibs. Pnt it in when the water is lukewarm and boil it gently till enough, half an hour if it be thick, or twenty minutes if it be a small piece. Pour oti'the water, drain it well, and lay it neatly ui>on a fish-plate in the centre. Garnish the dish with scraped horseradish, or with fried smelts or gudgeons, and with slices ot lemon round the rim. 'i'he saueo to be melted butter, an- chovy, shrimp, or lobster-sauce, with slic ed cucum- bers. Dried Salmon. Pull some into (lakes ; have ready some eggs boil- ed hard and choppcil large ; put both into half-a- pint of cream, and two or three ounces of butter rub- bed with a teaspoonful of flour; skim it and stir it till boiling hot: make a wail of mashed potatoes round the inner eclgo of the dish, and pour it into it. ^ Carp. ^ Take a brace of large carp, scale them, and slit the I tails, let them bleed into about half-a-pint of red wine, * withhalf a nutmeg grated; keep it stirring, or the blood I will congeal; gut and wash them clean ; boil the roes 1 first, and then the carp ; fry some sippets, and, last- ly, dip some large oysters in batter, and fry them of a I fine brown. For the sauce, take two anchovies, a j piece of lemon-peel, a little horseradish, and a bit of (i onion; boil these in water till the anchovies are wasted; i) strain the liquor into a clean ,saucepan, and add oy- s| stersstfcwcd,or a lobster cut small,(without thespawu) H set it over the fire, and let it boil; then take a ])onu(l 1 of butter, roll a good piece in flour, put it into your saucepan with the liquor, and boil all together till it »! is of a good thickness, then pour in the wine and o| blood, and shake it about, letting it only siurjuer I