The art of cookery made plain and easy : which far exceeds any thing of the kind yet published ... To which are added, one hundred and fifty new and useful receipts. And also fifty receipts for different articles of perfumery. With a copious index / by Mrs. Glasse.

  • Glasse, Hannah, 1708-1770.
Date:
1789
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, one hundred and fifty new and useful receipts. And also fifty receipts for different articles of perfumery. 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.

    9/460
    reader. I Believe I have attempted a branch of Cookery, which nobody has yet thought worth their while to write upon: but as I have both feen and found by experience, that the generality offervants are greatly wanting in that point, therefore I have taken upon m to inJlruSl them in the bejl manner I am capable-, ^ dare fay, that every fervant who can but read.^ will be capable of making a tolerable good cook, and thofe who have the leaf no- tion of Cookery cannot mifs of being very good ones. 1 have not wrote in the high polite Jiyle^ I hope I Jhall be forgiven-, for my intention is to inJlruSi the lower fort, and there- fore muf treat them in their own way. For example : when I bid them lard a fowl, if I Jhould hid them lard with large lar- doons, they would not know what 1 meant; but when I fay they muji lard with little pieces of bacon, they know what I mean. ■So in many other things in Cookery, the great cooks have fuch a high way of exprejjing themfelves, that the poor girls are at a lofs to know what they mean: and in all Receipt Books yet printed, there are fuch an odd jumble of things as would quite fpoil a good di(h ; and Indeed fome things fo extravagant, that it would be almojl a Jhame to make life of them, when a dijh can be made full as good or better without them. For example : when you entertain ten or twelve people, you Jhall ufe for a cullis, a leg of veal and a ham-, whith, iJuith the other ingredients, makes it very expenfive, and all this only to mix with other fame. And again the ejfence of ham for fame to one dilh ; when I will prove it, for about three Jhillings I will make as rich and high a fame as all that will be, when done. For example : Take a large deep fliew-pan, half a pound of bacon, fat and lean together, cut the fat and lay it over the bottom of the pan; then take a pound of veal, cut it into thin flices, beat it well with the back of a knife, lay it all over the bacon; then have fixpenny-worth of the coarfe lean part of the beef cut thin and well beat, lay a layer of it all over, with fome carrot, then the lean of the bacon cut thin and laid over that; then cut two onions and drew over, a bupdle of fweet herbs, four or five blades of mace, fix or feven clpves, a fpoonful of whole pepper, black and white together, half a nutmeg beat, a pigeon beat all to pieces, lay that all over, half an ounce of truffles and morels, then the reft of youi^ beef, a good cruft of bread A 2 toafted