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.

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    rneg, pepper and fait ; when that is done, cover it clofe, and ftew it till it is tender, fkim off all the fat, lay the meat in the di(h, and drain the fauce over it. You may ferve it up hot or cold. Beef Olives: TAKE a rump of beef, cut it into (leaks of half an inch thick, cut them as fquare as you can, and about ten inches long, cut a piece of fat bacon as wide as the beef, and about three parts as long, put fome yolk of an egg on the beef, put the bacon on it, and the yolk of an egg on the bacon, and fome good favory force-meat on that, fome yolk of an egg on the force-meat, then roll them up and tie them round with a firing in two places, put fome yolk of an egg on then and fome crumbs of bread, then fry them brown in a large pan e£ good beef-dripping ; take them out and put them to drain ; take tome butter and put into a ftew-pan, melt it, and put in a Ipoonful of flour, ftir it well till it is fmooth ; then put a pint of good gravy in, and a gill of white wine, put in the olives and flew them' for an hour; add fome mufhrooms, truffles and morels, force-meat balls and Tweet-breads cut in fma!l iquare pieces; fome ox-pallets ; feafon with pepper and fait, and fqueeze the juice of half a lemon: tofs them up; be careful to fkim all the fat off, then put them in your difh. Garnifli with beet-root and lemon. Veal. Olives. CUT them out of a leg of veal, and do them the fame as beef olives, with the fame fauce and garnifti. Beef Cclieps. TA KE fome rump (leaks,or any tender piece cut like Scotch cofiops, only larger, hack them a little with a knife, and flour them ; put a little butter in a ftew-pan, and melt it, then put in your collops, and fiy them quick for about two minutes ; put in a pint of gravy, a little butter rolled in flour; feafon with pepper and fait; cut four pickled cucumbers in thin dices, half a walnut, and a few capers, a little onion ihred very fine ; (lew them five minutes, then put them into a hot difh, and fend them to table. You may put half a glafs of white write into it.