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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    tv PREPAI B. in Europe, there ore one hundred and forty recij>e* for the preparation of soups alone! and that of sauces in the proportion of two hundred to one!! The author canno. deny that we are under great obligations to our French leighhours, to whose skill in culinary preparations lie willingly pays every tribute of acknowledgment; but thi leader of discernment will be ready to confess, that in tht preparations of this gentleman's soups and sauces, tliers *riust be a great sameness, and many maybe considered absolutely useless Many objections have been raised against Cookery, tha principal of which deserves some notice. It has been said, that it has contributed to perpetuate disease. This, though partially rue, must not be construed into an argument against it. Diseases may be owing to other means than the Cook’s. There is nothing but what is liable to abuse, and if the epicure, or bon-vivartt, sacrifices too much t« the pleasures of the table, the fault must remain with him pelf, and the Cook be acquitted of blame. Tile author has, however, kept this objection in view *n the composition of soups, made-dishes, sauces, &c. hi bas paid the most particular regard to the constitution health is consulted in preference to appetite; yet, in theii rflect, he has no hesitation in asserting them to be equal, il not superior, to the most piquant and highly-seasoned dishes. He has devoted much time and study to bring each to the test of c/oiit and economy. He has gives those that form the greatest contrast in taste, so tha lamilir t who are in the habit of receiving dinner-parties, may. *n their soups, sauces, and made-dishes, always pre- serve a judicious ’anety, and acquire the commendation of their friends; which, next to the giving a good dinner, he conceives to be the highest satisfaction they can enjoy. The great majority of treatises on this art embrace too many subjects, many of which their writers are totally ig- norant of—Physic in particular This propensity to inter