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.

    220/462 (page 186)
    a 186 THE ART OF COOKERY pieces: take the heads and bones,,then put them into a fauce-pan- with a pint of water, a bundle of fweet herbs, an onion, a little whole pepper, two or three blades of mace, a little fait, a very- little piece of lemon-peel, aryi a little cruft of bread. Cover it clofe, let it boil till half is wafted, then ftrain it through a fine fieve, put it into a ftew-pan, put in the foals and half a pint of white-wine, a little parfley chopped fine, a few mufhrooms cut fmall, a piece ol butter as big as a hen’s egg rolled in ftour3 grate in a little nutmeg, fet all together on the lire, but keep fhaking the pan all the while till the fifh is enough. Then difh it up, and garnifh with lemon. To fncafey So ah Brown. CLE ANTE and cut your foals, boil the water as in the fore¬ going receipt, flour your fifh, and fry (hem in. freih butter of a fine light brown. Take the flefti of a final! foal, beat it in a mortar, with a piece of bread as big as an hen’s egg loaked in cream, the yolks of two hard eggs, and a little melted butter, a little bit of thyme, a little parfley, an anchovy, feafon it with nutmeg, mix all together with the yolk of a raw egg and with a little flour, roll it up into little balls and fry them, but not too much. Then lay your fifh and halls before the fire, pour out all the fat of the pan, pour in the liquor which is boiled witli the fpice and herbs, ftir it round in the pan, then put in half a pint of red-wine, a few truffles and morels, a few mufh* rooms, aTpoonful of catchup, and the juice of half a fmall le¬ mon. Stir in all together and let it boil, then ftir in a piece of nutter rolled in^flour 5 ftir it round,, when your fauce is of a fine thicknefs, put in your fifh and balls, and when it is hot difh it up, put in the balls, and pour your fauce over it. Garnifh with lemon. In the fame manner drefs a fmall turbot, or any flat fifh. To boil Soah. TAKE a pair of foals, make them clean, lay them in vinegar, fait and water, two hours; then dry them in a cloth, put them into a ftew-pan, put to them a pint of white-wine, a bundle of fweet herbs, an onion ftuckwith fix cloves, feme whole pepper, and a little fait; cover them, and let them boil. When they are enough, take them up, lay them in your difh, ftrain the liquor, and thicken it up with butter and flour. Pour the fauce over, and garnifh with feraped horfe-raddifh and lemon. In this manner drefs a little turbot, it is a genteel difh for fupper- jl°u may add prawns, or fftnmps, or mufclesto the fauce. ' Another