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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    flew-pan, and cover them with gravy ; put in a whole onion, and a turnip or two, and flew them till tender ; then take out the chops, {train the liquor through a fieve, and flrim off all the fat, put a little butter in the flew-pan, and melt it with a fpoonful of’flour, ftir it well till it is fmooth, then put the liquor in, and ftir it well all the time you are pouring it, or it will be in lumps; put in your chops and a glafs of Lif- bon; have ready fome carrot aoout three quarters of an inch long, and cut round with an apple-corer, fome turnips cut with a turnip-fcoop, a dozen fmall onions all blanched well; put them to your meat, and feafon with pepper and fait; ftew them very gently for fifteen minutes, then take out the chops with a fork, lay them in your difh and pour the ragoo over it. Garnifh with beet root. To French a Hind Saddle of Mutton. IT is the two rumps. Cut off the rump, and carefully lift up the fkin with a knife : begin at the broad end, but be fure you do not crack it nor take it quite off; then take fome ftices of ham or bacon chopped fine, a few truffles, jfbme young onions, fomeparfley, a little thyme, fweet-marjoram, winter- favory, a little lemon-peel, all chopped fine, a little mace and two or three cloves beat fine, half a nutmeg, and a little pep- pei and fait; mix all together, and throw over the meat where you took off the fkin, then lay on the fkin again, and fatten it with two fine fkewers at each fide, and roll it in well but¬ tered paper. It will take three hours doing : then take off the paper, bafte the meat, ftrew.it all over with crumbs of bread, and when jt is of a fine brown take it up. For fauce take fix large fhalots, cut them very fine, put them into a fauce-pan with two fpoonfuls of vinegar, and two of white-wine ; boil them for a minute or two, pour it into the difh, and garnifh with horfe-raddifh. Another French Way, called St. Menehout. TAKE the hind-faddle of mutton, take off the fkin, lard it with bacon, feafon it with pepper, fait, mace, cloves beat, and nutmeg, fweet herbs, young onions, and parfley, all chopped fine ; take a large oval or a large gravy-pan, lay layers of bacon, and then layers of beef all over the bottom ; lay in the mutton; then lay layers of bacon on the mutton, and then a layer of beef, putin a pint of wine, and as much good gravy as will ftew it, put in a bay leaf, and two or three fhalots, cover it clofe, put fire over and under it, if you have a clofe pan,