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 a lady [i.e. Mrs. H. Glasse].

  • Glasse, Hannah, 1708-1770.
Date:
1778
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 a lady [i.e. Mrs. H. Glasse]. Source: Wellcome Collection.

    148/462 (page 114)
    A forced Cabbage. T- AKE a fine white-heart cabbage, about as big as a quarter of a peck, lay it in water two or three hours, then half boil it, fet it in a cullender to drain, then very carefully cut out the heart, but take great care not to break off any of the outfide leaves, fill it with force-meat made thus: take a pound of veal, half a pound of bacon, fat and lean together, cut hem fmall, and beat them fine in a mortar, with four eggs boiled hard. Seafon it with pepper and fait, a little beaten mace, a very little lemon-peel cut fine, feme parfley chopped fine, a very- little thyme, and two anchovies: when they are beat fine, take the crumb o' a dale roil, fome mufhrooms, if you have them, either pickled or frefb, and the heart of the cabbage you cut out chopped fine. Mix all together with the yolk of an egg, then fill the hollow part of the cabbage, and tie it with a pack¬ thread ; then lay fome dices of bacon to. the bottom of a dew- pan or fauce-pan, and on that a pound of coarfe lean beef, cut thin ; put in the cabbage, cover it clofe, and let it flew over a flow fire, till the bacon begins to flick to’the pan, {hake in a bttle flour, then pour in a quart of broth, an onion duck with cloves, two blades of mace, fome whole pepper, a little bundle of iweet heibs \ cover it clofe, and let it dew verv foftly an hour and a half, put in a glafs of red-wfne,- give it a boil, then take it up, lay it in the difh, and drain the gravy and pour over : untie it firft/ This is a fine fide-difh, and the next day makes a fine haft, with a veal-deak nicely broil¬ ed and laid on it. Stewed Red Cabbage. TAKE a red cabbage, lay it in cold water an hour, then cut it into thin dices acrofs, and cut it into little pieces. Put it \ into a dew- pan, with a pound of faufages, a pint of gravy, a 1 little bit of ham or lean bacon ; cover it clofe, and let it dew | half an hour 5 then take the pan off the fire, and fkim off the j j fat, fhake in a little dour, and fet it on again. Let it dew two I or three minutes, then lay the faufages in your difh, and pour the reft all over. You may, before you take it up, put in half :j; & fpoonfut of vinegar. Savoys forced and fewed. TAKE two favoys, fill one with force-meat, and the other j without. Stew them with gravy 5 fcafon them with pepper f and I