The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index / by Mrs. Glasse.

  • Glasse, Hannah, 1708-1770.
Date:
1796
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index / by Mrs. Glasse. 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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    mired fried with bacon ; the feet and ears are both equallv- good fo'ufed. 4 y To choofe Beef. If it be true ox-beef, it will have an open grain, and the fat, if young, of a crumbling, or oily fmoothnefs, except it be the brifket and neck pieces, with fuch others as are very fibrous. The colour of the lean fhouid be of a pleafant carnation red, the fat rather inclining to white than yellow, v which feldom proves good,) and the fuet of a fine white. Cow-beef is of a ciofer grain, the fat whiter, the bones lefs, and the lean of a paler colour. If it be young and tender, the dent you make with your finger by preffing it, will, in a little time, rife again. Bull-beef is of a more dufky red, a ciofer grain, and firmer than either of-the former; harder to be indented with your finger, and riling again fooner. The fat is very grofs 2nd fi- brous, and of a ftrong rank fcent. If it be old it Will be fo very tough, that if you pinch it you will fcarce make any im- preflion in it. If it be frefh, it will be of a lively frefh colour ; but if Hale, of a dark dufky colour, and ■ very clammy. If it be bruifed, the part afFedfed will look of a more dufky or blackifh colour than the reft. Mutton and Lamb. ' Take fome of the fiefh between your fingers and pinch it; if it feels tender, and foon returns to its former place, it is young ; but if it wrinkles, and remains fo, it is old. The fat will alfo, eafily feparate from the lean, if it be young ; but if old, it will adhere more firmly, and be very clammy and fibrous. If it be ram mutton, the fat will be fpongy, the grain clofe, the lean rough, and of a deep red, and when dented by your finger will not rife again. If the fheep had the rot, the flcfl; will be palifh, the fat a faint white, inclining to yellow; the meat will be loofe- at the bone, and, if you fqueeze it hard, fome drops of water, refembling a dew or fweat, will appear on the furface. [If it be a fore-quarter, obferve the vein in the neck, for if it look ruddy, or of an azure colour, it is frefh ; but if yellowifh, it is near tainting, and if green, it is already fo. As for the hind-quarter, fmell under the kidney, and feel whether the knuckle be ftiff or limber; for if you find a faint or ill fcent in the former, or an unufual limbernefs in the latter, it is ftale.] The fentences included in crotchets, will likewife be the marks for choofing lamb ; and for choofing a lamb’s head, mind the eyes; if they be funk or wrinkled, it is ftale; jf plump and lively, it is new and fweet.