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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    17? Hie best rectified spirit-of-wine. Let it stand six weeks, and bottle it. If it is not very fine, empty it into other bottles, and, after it has stood a fortnight, rack it ofl' into smaller bottles. Raisin Wine. To every gallon of clear river water, put five pounds of Malaga or Belvidere raisins; let them steep a fort- night, stirring them every day; pour the liquor ofl', squeeze the juice of the raisins, and put both liquors together in a vessel that is of a size to contain it ex- actly. Let the vessel stand open till the wine has done hissing, or making the least noise : add a pint of French brandy to every two gallons : stop it close, and when it is fine, bottle it. If you would ha\e it red, put one gallon of Alicant wine to every four of raisin wine. Cherry Wine. Pull ofl'the stalks of the cherries, and wash them without breaking the stones, press them hard through a hair bag, and, to every gallon of liquor put two pounds of coarse sugar. The vessel must be full, and let it work as long as it makes a noise in the vessel; stop it up close for a month or more, and when it is fine, draw it into dry bottles. If it make them fly, open them all for a moment, and stop them up again. It w ill be fit to drink in a quarter of a year. Orange Wine Put twclvo pounds of fine sugar, and the whites of r ght eggs well beaten, into six gallons of spring water; let it boil an hour, scumming il all the time; when it is nearly cool, put to it the juice of fifty .Seville oranges, six spoonsful of good ale yeast, and let it stand two days; put it into another vessel, with two quarts of Rhenish wine, and the juice of twelver Q 3