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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    close it; put it into a stewpan, and add two qnai ts of gravy, with a blade or two of mace. Cover it dose, and let it stew two liours: beat up the brains widi lemon peel,and parsley,chopped, grated nutmeg, and the yolk of an egg; fry half the brains in small cakes, also the balls, and keep them both hot. Strain the gravy that the head is stewed in, add half an ounce of truffles and morels, and boil all togetlur. Putin the rest of the brains, slew all together for a minute or two, pour it over the head, and lay the fried brains and balls round it. Garnish with lemon. Fillet of Veal. Take the fillet of a cow calf, stuff it und'r the ud- der, and at the bone end quite through to the shank. Set it in the oven, with a pint of w'ater, till brown: ])ut to it three pints of gravy. Stew fl till tender, and add a few morels, (ruffles, a teaspoonful of lemon pickle, a large one of browning, one of ketchup, and Cayenne pepper. Thicken it with butter rolled in flour. Strain the gravy over the veal, and lay round tbreemeat balls. Garnish with sliced lemon, and pickles. Knuckle of Veal. Boil it till there is just enough liquor for sauce. Add one spoonful of ketchup, one of red wine, and one of walnut pickle; also truffles, morels, or dried mushrooms cut small. Boil all together. When enough, lay the veal in a dish, pour the sauce over it, and send it to table, garnished witli sliced lemon. Neck of Veal. Cut it in steaks, season them well with salt, pep- per, grated nutmeg, thyme, and knotted marjoram. Slew them gently in cream, or new milk, till enough; add two anchovies, some gravy, and a piece of butter rolled in Hour. 'I’oss it up till it becomes thick, and serve it up hot, Garnish with lemon sliced.