The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published ... To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index / By a lady [Mrs. H. Glasse].

  • Glasse, Hannah, 1708-1770.
Date:
1763
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy; which far exceeds any thing of the kind yet published ... To which are added, by way of appendix, one hundred and fifty new and useful receipts, and a copious index / By a lady [Mrs. H. Glasse]. Source: Wellcome Collection.

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    CONTENTS. / ..... CHAP. I. 1 Of roafeing^ boilings &c. Beef 2 Mutton and lamb ib Veal ib Pork 3 To roaft a pig ib Different forts of fauce for a pig To roaft the hind-quarter of pig^ lamb fafhion ib To bake a pig ib To melt butter 5 To roaft geefe, turkies, &c. ib Sauce for a goofe ib Sauce for a turkey ib Sauce for fowls ib Sauce for ducks ib Sauce for pheafants and partridges ib Sauce for larksy ib To roaft woodcocks and fbipes 6 To roaft a pigeon ib To broil a pigeon ib Directions for geefe and ducks ib To roaft a hare ib Different forts of fauce for a hare To broil fteaks ib Directions concerning the fauce for fteaks S General directions broiling General directions boiling To boil a ham To boil a tongue To boil fowls and houfe lamb Sauce for a boil’d turkey Sauce for a boil’d goofe Sauce for boiled ducks or rabbits ib concerning ib concerning ib ib ib 9 ib ib To roaft venifon 10 Different forts of fauce for veni¬ fon ib To roaft mutton, venifon fafhion ib To keep venifon or hare fvveet, or to make them frelfi when they ftink ib To roaft a tongue or udder 11 To roaft rabbits ib To roaft a rabbit hare fafhion ib Turkies, pheafants. &c. may be larded ib To roaft a fowl, pheafant fafhion ib .Rules