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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    STEWING. Beef. Tan e four pounds of beef, with tlio hard fat of llio brisket cut in pieces; ]>ut tliem into a stewpan, •with three pints of water, a little salt, pepper, dried marjo- ram powdered, and three cloves. Cover the pan very close, and slew it four hours over a slow lire. 'I'hrow into it as much turnips and carrots cut into square pieces, as you think proper : add the w hite part of a large leek, two heads of celery shred fine, a crust of bread, burnt, and half-a-pint of red wine; pour it all into a soup-dish, and’serve it up hot. Garnish with coiled carrot, sliced. Brisket of Beef. PiUB the brisket with common salt and saltpetre, and let it lay four days. Lard the skin with fat bacon, j)ut it into a stewpan, with a quart of water, a pint of red wine, half-a-pound of butler, a bunch of sw'eet herbs, three or four shalots, some pepper, and half a nutmeg grated. Cover the pan close, and stew it over a gentle fire for six hours. Fry some square pieces of boiled turnips brown. Strain the liquor the beef is stewed in, thicken it with burnt butter, mix the turnips with it, and pour all together over the beef. Serve it up hot, and garnish with lemon, sliced. Beef Gobbets. Cut any piece of beef, except the leg, or cheek, in pieces, the size of a pullet’s egg. Put tliem into a stew'- pan, and cover them with rvater. Stew them one hour, and skin them. Add a little mace, cloves, and whole pepper, tied up loose in a muslin rag, some celery and parsley cut small, salt, turnips and carrots cut in slices, a Imnille of sw'eet herbs, and a large crust of bread. Cover all clos*^ and till tender. Take out the