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.

    164/250 (page 134)
    cups. When cold, cut pieces of white paper the big^ ness of the top of the pot, dij> them in brandy, lay them on the jelly; cover the fop close with a piece of white paper, and prick it full of holes. Set it in a dry place. Raspberry Jam. Bruise a pint of currant jelly and a quart of rasp berries well together, set tl>era over a slow fire. Lei it boil five or six minutes, and stir it all the time, pour it into the gallipots, and paper them. They will keep for two years. A Custard. Sweeten a quart of new milk to your taste; grate in a little nutmeg, beat up eight eggs, (leaving out half the whites) stir them into the milk, and put them into a deep china dish. Have a kettle of water boih ing, set the cups in, let the water come about hal way up, but if it boils too fast, it will get into the cup» Add a little rose-water and French brandy. Almjnd Custards. Take a pint of cream, blanch and beat a quarter of a pound of almonds fine, with two spoonsful of rose-water. Sweeten it to your palate. Beat up th<9 yolks of six eggs, stir all together one way over tlm fire, till it is thick ; then pour it out into your cupc. Rice Custards. Boil a quart of cream, a blade of mace, quartered nutmeg, and put in boiled rice well beat with the cream ; mix them together, stirring them all the time they boil. When enough, sweeten it to your taste; pu‘ in a little orange-flower water or brandy, ani voiir it into cuvs.