Cookery made easy : being a complete system of domestic management, uniting elegance with economy : to which are added instructions for trussing and carving, with several descriptive plates; method of curing and drying hams and tongues, mushroom and walnut ketchups, Quin's sauce, vinegars, &c., &c., with other necessary information for small families, housekeepers, &c., the whole being the result of actual experience / by Michael Willis.

  • Willis, Michael, active 1825.
Date:
1830
Catalogue details

Licence: Public Domain Mark

Credit: Cookery made easy : being a complete system of domestic management, uniting elegance with economy : to which are added instructions for trussing and carving, with several descriptive plates; method of curing and drying hams and tongues, mushroom and walnut ketchups, Quin's sauce, vinegars, &c., &c., with other necessary information for small families, housekeepers, &c., the whole being the result of actual experience / by Michael Willis. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    two quarts of water. Wlieii reduced to a quart, pul in a pint ot red-wine, a spooniiil of lemon jiickle, one ofketcliup, and the same of brownini^. Stew it till j educed to a pint, thicken it with huitcr rolled in flour : lay round the hare, morels, and slices of force- meat boiled in a caul of a leg of veal. Make the ears He back on the roll, and stick myrtle or jiarsley in the mouth. Strain the sauce over. Garnish with bar- berries and parsley. Rabbits Surprised. Skewer and stuflf two young rabbits as for roast- ing. Roast and take the meat from the bones, which must be left whole. Chop the meat fine, with shred parsley, lemon-peel, an ounce of beef marrow, a spoon- ful of cream, and a little salt. Beat the yolks of two eggs boiled hard, and a piece of butter, in a nrortar mix all together, and stew it five minutes; lay it on the rabbits w'here the meat is oflf, and put it down close and even, to make them appear whole; then, with a salamander, brown them all over. Pour a gravy, made thick as cream, into the dish, and serve them with the livers boiled and frothed. Marinaded Soals. Boil them in salt and water, bone, drain, and lay tliem on a dish, with their bellies upwards. Boil, and pound some spinach ; then boil four eggs hard, choji the yolks and whites separate, lay green, white, and yellow among the soals, and serve wiUi melted buttc- 111 a tureen. Smelts in Savoury Jelly. Season them with mace, and salt, and lay them in a [)ot with butter over them. Tie them down with paper, and bake,them half-an-hour. Take them out, and lay them to drain. When quite cold, lay them 111 a deep plate, pour cold jelly over them, and they u ill look like living IW*-