The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published ... To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index / By a lady [Mrs. H. Glasse].

  • Glasse, Hannah, 1708-1770.
Date:
1763
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published ... To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

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    Pa£- A fhoulder of mutton with a ra- , goo of turnips 48 To fluff a kg or fhoulder of mut¬ ton 49 Sheep rumps, with rice ib To bake lamb and rice 50 Baked mutton chops ib A forced leg of lamb ib To fry a loin of lamb 5 1 Another way of frying a neck or loin of lamb ib To make a ragoo of lamb 52 To flew a lamb’s or calf’s head ib To drefs veal a la bourgeoife 53 A difguifed leg of veal and bacon ib A pillaw of veal ib Bombarded veal 54 Veal rolls ib Clives of veal the French way 55 Scotch collops a la Francoife ib To make a favoury difli of veal ib Scotch collops larded ib To do them white 5 6 Veal blanquets _ ib A fhoulder of veal a la Piemon- toife ' ^ A calf’s head furpr.fe 57 Sweetbreads of veal a la dau- phine ib Another way to drefs fweet-breads .58 Calf’s chitterlings ^r andouilles ib To drefs calf’s chitterlings curi- oufly 59 To drefs ham a la braife ib To roafl a ham or gammon 60 To fluff a chine of pork ib Various ways of dreffmg a pig ib A pig in jelly (]2 To drefs a pig the French way ib To drefs a pig au pere douillet ib A pig matelote 63 m* To drefs a pig like a fat lamb ib To roafl a pig with the hair on ib To roafl a pig with the fkin on 64 To make a pretty difh of a breaft of venifon ib To boil a haunch or neck of veni¬ fon 65 To boil a leg of mutton like veni¬ fon ib To roafl tripe 66 To drefs poultry ib To roafl a turkey ib To make mock oyfler fauce, ei¬ ther for turkies or fowls boiled 67 To make mufhroom fauce for white fowls of all forts ib Mufhroom fauce for white fowls boiled • .ib To make fellery-fauce either for roafled or boiled fowls, turkies, partridges, or any other game' ib To make brown fellery-fauce 68 To flew a turkey or fowl in felle¬ ry-fauce ib To make egg-fauce, proper for roafled chickens ib Shalot-fauce for roafled fowls ib Shalot fauce for a fcrag of mutton boiled 69 To drefs livers with mufhroom- fauce ib A pretty little fauce ib To make lemon-fauce for boiled fowls ib A German way of drefling fowls ib To drefs a turkey or fowl to per¬ fection 70 To flew a turkey brown ib To flew a turkey brown the nice way ib A /