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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    234- Fritters, hafly, 215. Fine, ib. Apple,ib. Curd,ib. Royal,ib. Skirrct, 216. White, ib. Sy- , ringed, ib. Vine leaf, ib. Clary, 217. Spanifh, ib. Plum, with rice, ib. Fruit, wafers, 336. To keep till Chriftmas, 373. pry, beef fteaks, two ways, 25. Tripe, ib./ Saul'ages, ib. Loin of lamb, 76,77. Carp, 151. Tench, 152, Herrings, 159. Lampreys, 163. Eels, ib. Smelts, 173. Artichokes, 231. Potatoes, 232. Celery, 239. Cauliflowers, 241. Artichoke- bottoms, 273. G. Garden, direfticns concerning garden things, 29. Gerkins, to pickle, two ways, 299, 300. German puffs, 218, 340. Sau- fages, 282. Giblets, to ltew, j 10. A la tur- tle, ib. Pie, 194. Gilded fifh in jelly, 334. Ginger, mock, to pickle, 306. Tablet, 341. Gingerbread cakes, to make, 310. Gingerbread, 3) 2. Gold lace, how to clean, 388. Golden pippins, fee Pippins. Goodnvits, how to choofe, 11. Goo/e, to choofe, u. A mock goofe, how prepared, 17. To roaft, 20, 109. Sauce for, 34,36. To drefs with onions or cabbage, 108. To drefs a green goofe, 109. To drefs a Bubble goofe, ib. To dry a goofe, ib. To drefs in ragoo, no. Aiamode, ib. Pie, 197. To make a pudding with the blood, 279. To rear, 381. Goofeberry fool, 212. Cream, 323. Wafers, 334. Wine, 345. To preferve whole without ftoning, 361. To keep green till Chriftmas, 373. To keep red, 374. Wafers, 336. Grading, a fifh, to choofe, 13. Grapes, to pickle, 304. To pre- ferve, 363, Grateful pudding, 248. Gravy, howto make good and cheap gravy, Pref. iii. To make beef, or mutton, or veal gravy, 32. To make, 33. Turkey, or fowl, 35.' por white fauce, 177. For Tur- key, fowl, or ragoo, ib. For fowl when no meat or gravy ready, ib. To make a rich mutton or veal, 178. To make a ftrong fifh, ib. Brown for Lent, 229. Soup, 274. Greens, dire&ions for dreffing, 29. Green gages, how to candy, 368. Grill, calf’s head, 5 1. Shrimps, *73- Gruel, to make water-gruel, 268. Gull, how to choofe, 11. H. Haddocks, how to broil, 155. To broil when they are in high feafon, 165. To drefs Spa- nifh way, ib. Jews way, ib. Haggafs, Scotch, to make, 85. To make it fweet with fruit, ib. Ham, the abfurdity cf making the effence of ham, a fauce to one difh, Pref. ii. Tochoofe, 10. To boil, 26. A la braife, 8;. To road a ham or gam- mon, 86. To make effence of, 86, 131. Pie, 193. To pot with chicken, 285. Veal hams, 295. Beef hams, ib. Mutton hams, 296.. Pork hams, ib. Hamburgh, a turkey fluffed after the Hamburgh tvay, 97. Sau- fages, 281. Hanovtr