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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    the middle of this, roll it up in a veal caul, and bake it ; what is left, tie up like a Bologna-faufage, and boil it, but fir ft rub the caul with the yolk of an egg; put the larded veal in¬ to a (lew-pan with fome good gravy, and when it is enough (1dm off the fat, put in fome truffles and morels, and fome mufhrooms. Your force-meat being baked enough, lay it in the middle, the veal round it, arid the tongues fried, and laid between, the boiled cut into dices, and fried, and throw all over. Pour on them the fauce. You may add artichoke- bottoms, fweetbreads, and cocks combs, if you pleafe. Gar- nifh with lemon. Veal Rolls. TAKE ten or twelve little thin dices of veal, lay on them fome force-meat according to your fancy, roll them up, and tie them juft acrofs the middle with coarfe thread, put them on a bird-fpit, rub them over with the yolks ot eggs, flour them, and bade them with butter. Half an hour will do them. Lay them into a difh, and have ready fome good gravy, With a few truffles and morels, and fome mufhrooms. Garni(h with lemon* ■ Olwes of Veal the French TVay. TAKE two pounds of veal, fome marrow, two anchovies, the volks of two hard eggs, a few mu (broom 5, and fome oyf- ters, a little thyme, marjoram, pardey, fpinaob, lemon-peel, fait,, pepper, nutmeg and mace, finely beaten ^ take your veal caul, lay a layer of bacon and a layer of the ingredients, roll it in the veal caul, and either road; it or bake it. An hour will do either. When enough, cut it into dices, lay it into your .difh, and pour good gravy over it. Garnifh with lemon. Scotch Collops a la Francois. TAKE a leg of veal, cut it very thin, lard it with bacon, then take half a pint of ale boiling, and pour over it till the blood is out, and then pour the ale into a bafon *, take a few fweet herbs chopped fmall, drew them over the veal and fry it in butter, dour it a little till enough, then pour it into a difh and pour the butter away, toad little thin pieces of bacon and lay round, pour the ale into the dew-pan with two an¬ chovies and a glafs of white-wine, then beat up the yolks of two eggs and dir in, with a little nutmeg, fome pepper, and a piece of butter, drake all together till thick, and then pour k into the difh* Garnifh with lemon.