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:
1825
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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    ] ‘2 Ox-Rump Soup, One rump of beef will make it stronger (ban doa- ble the same quantity of other meat. Make it like gravy-soup, and give it what llavour you like. Beef Broth. Put a leg of beef w ith the bone well broke, in your pan, with a gallon of water. Take off the scum as it rises, and add two or three blades of mace, a small bunch of parsley, and a crust of bread. Boil it till the beef is quite tender. Lay some toasted bread cut in pieces in your tureen, next the meat, and pour broth over it. Veal Broth. Take a knuckle of veal, two turnips, two carrots, two heads of celery, and six onions, stew them in a gallon of water, till reduced to one-half; add a lump of butter rolled in flour, with a little Cayenne pepper and salt; strain it, and add a gill of cream. Two ounces of vermicelli may be added with good efiect. Mutton Broth. Cut a scrag of mutton about six pounds weight in two, and boil the scrag part in a gallon of water; skim it, and put in some sweet herbs, an onion, and a crust of bread ; when it has boiled about an hour, put in the best part of the neck, and a short time be- fore the meat is quite done, put in a turnip, some dried marigolds, olives, parsley chopped small, and season it with salt. Some prefer it seasoned with mace, instead of the sweet herbs and onion. In this, however, fancy must be the director. If you boil turnips as sauce to the meat, they must be done separately, or the flavour will be too powerful for the broth.