The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index / by Mrs. Glasse.

  • Glasse, Hannah, 1708-1770.
Date:
1796
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy : which far excels any thing of the kind yet published ... In which are included, one hundred and fifty new and useful receipts, not inserted in any former edition. With a copious index / by Mrs. Glasse. 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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    * Balm, how to diflil, 376. Bamboo, an imitation of, how to pickle, 307. Barbicue a leg of pork, 87. Pig, 90. Barbel, a fi(h, to choofe, 13. Barberries, to pickle, 304. To preierve, 364. Barley-foup, zio. Pearl barley pudding, 245. French barley pudding, ib. Water, 270. Cream, two ways, 323. Barm, to make bread without, 353- Bath-cakes, 317. Batter pudding, 248. Without eggs, ib. Beans and Bacon, how to drefs, 32. Bean tanfey, 223. Beans, French, to ragoo, two ways, 225. A ragoo of beans with a force, 226. Beans ragooed with a cabbage, ib. With parfnips,'227. With potatoes, ib. To drefs beans in ragoo, ib. Atnletof beans, ib. Beans, Dutch way, 228. German way, ib. Harrico, 276. French, to keep all the year, 372. To keep till Chriilmas, 373- Bedjiead, to clear of Bugs, 387. Beef, to choofe, 8. To roail, 16. Why not to be falted before it is laid to the fire, ib. How to be kept before it is drefled, ib. Its proper gar- mfh, ib. Steaks, to broil, 24. To fry, 25. Round, to boil, 27. B.ifket, ib. Gravy, to make, 32. To bake a leg of beef, 36. Collops, 40. To hafh, 47. To ragoo, 55. To force the infide of a lir- Join, 56. To force firloin, ib. Sirloin en epigram, ib. To iorce a rump, 57. To force a round, ib. Tremblant, 59. A la daub, 60. Alamode, ib. Ditto in pieces, 61. Stew beef iteaks, ib. Pretty fide di(h of, ib. To flew a rump, two ways, 62. Portugal, ib. To. (lew a rump or brifkec French way, 63. To (lew gobbets, ib. Royal, ib. Shank of, to (lew, 64. Rol- led rump of, 65. To boil a rump French fafhion, ib. Efcarlot, 66. Fricando, ib. Olives, ib. Fillet, ib. Steaks rolled, 67. To drefs infide of a cold firloin, ib. Boullie, ib. Cold col lops of, 14^. Broth, 183. Ditto for weak people, 264. Beef drink, 265. Tea, ib. Pudding, 274. lo pot, 283. J o • poi like venifon, 283. To collar, 289. Dutch, 291. To pickle the Jews’ way, 292. For prefent ufe, 293. Beef hams, 295. Beer, diredlions for brewing, 348. The bell thing for rope, 350. To cure four beer, ib. Beef cuftards, 320. Beet-root, to pickle, 302. Birch wine, to make, 346. Birds, fmall, to pot, 286. Pot- ted, to fave them when they begin to be bad, ib. Bifcuits, drop bifcnits, 312. Common, 313. French, ib. Bifcuit bread, 315. Orange, -338- Bitter, to make fine, 384. Blackbirds, to choofe, 12. Blackcaps, to make, 220. Blackberry wine, 343. Black puddings, 279. Blancmange, to make, 3 35. Dutch, ib. Boil, Direflions for boiling, 26. To boil a ham, ib. To boil a tongue, ib. Round of beef, ib. Brilket of beef, ib. Calf’s head, 27. Lamb’s head, ib. Leg of lamb, and loin fried round it, ib. Legofpork, 28. Pickled pork, ib. Turkey, ib. Young chickens, ib. Fowls and houle lamb, 29. Gicca