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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    Pork, 204. Artichoke, 258. Sweet egg, ib. Poratoe, ib. Onion, 259. Orangeado, ib. Vegetable, ib. Skirret, ib. Apple, 260. Green codling, ib. Cherry, 261. Salt fifti, ib. Carp, ib. Soal, ib. Ed, 262. Flounder, ib. Herring, ib. Salmon, ib. Lobfter, 263. Mofcle, ib. Lent mince pies, ib. Fowl, 276. Che- shire pork pie for fea, 277. To make filh pies the Spanilh way, 357. Pikty to choofe, >3. To drefs, 164. To pot, 287. Pippins whole, to Hew, 221. To pickle, 305. Jelly, 330. To prelerve, 363. To pre- serve in flices, 365. Pijlachio, cream, 324. Pith pudding, 189. Plague water, 378. A receipt againli, 383. Plaife, to choofe, 13. To boil, 266. Plovers, to choofe, 12. To drefs Several ways, 125. Plum porridge for Chtiftmas, J79. A boiled plum pudding, 190. Plum porridge, 213. Gruel, ib. Fritters with rice, 217. White pear plum pud- ding, 24c. To pickle white plums, 302. Little plum cakes, 317. To preferve the large green plums, 363. To preferve white pear plums, 364. To dry, 369. To dry pear plums, ib. Filling for the afprefaid plums, 370. To keep pear plums for tarts, 374. Poppy-<wattr cordial, to make, 38'- Pork, how to choofe, 9. To roaft the different pieces of, 17. Gravy or fauces for pork, 18. Steaks, to broil, 24. rI 0 boil a leg, 28. Pickled, to boil, ib. To Huff a chine, 86. To barbecue a leg, 87. Che- shire pork pie, 195,277. Pork pie, ZO4. Broth, 265. Pud- ding. 274. To pickle, 292. A pick c for pork which is to be eat foon, ib. Pork hams, 296. Porridge, plum, for Chriftmas, 179. Peas, 211. Plum, or barley gruel, ZI3. Portable Coup, to make, 185. Portugal beef, 62. Cakes, 311. PoJJ'et, fa.k, three ways, 214. Potatoes, feveral ways of dreffng, 30. Cakes, 231. Potatoe pudding, feveral ways, 231, 241. Potatoes like “a collar of veal or mutton, 231. To broil, 232. To fry, ib. Malhed, ib. Pie, 259. Potting, to pot dripping, 272. , Obiervations on the fubjeft in general, 282. Pigeons or fowls, 283. Cold tongue, beef, or venifoo, ib. Vtni- fon, ib. Hare, ib. Tongues, two ways, 284. Beef like venifon, 285. Chclhire cheefe, ib. Ham with chickens, ib. Woodcocks, 286. Red and black moor game, ib. AH kindp of fmall birds, ib. To Save ported birds, ib. Charrs, 287. Pike, ib. Salmon, two ways, ib. Lobller, 288. Eels, ib. Lampreys, ib. Pottage, brown, 187. To make ' wbi e barley pottage with a chicken in the middle, ib. Poultry, to choofe, 10. Direc- tions concerning roafting, 23. To boil, 28. To drefs, 92. Pound rake, to make, 309. Powder, mufhroom, to make, 272. Prawns, to choofe, 14. To Hew, 170. Preferve, cork’.‘-combs, 136. 1 ripe to go to the Eaft Indies, 293. Salmon, and all forts of filh the Jews way, ib. Yeaft for feveral months, 353. Cher- riei