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:
- 1825
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.
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![CONTENTS ON THE CHOICE OF MEATS. Venison Page 1 Beef - ib. Mutton 2 Lamb . - ib. Veal ^ - ib. Bacon - - ib. Pork • ib. Slams 3 Brawn - ib. CHOICE OF GAME A*ID POULTRY. Hares and Rabbits 3 Pheasant ib. Partridge * - 4 Turkey ib. {loose - ib. Duck . ib. Pigeons and Plovers ib. Fowls • 5 Eggs - ib. CHOICE OF FISH. Turbot - 5 Plaice and Flounders • 6 8oals • ib# Tench and Carp - ib. Lobsters and Crabs - ib] Oysters - ib. OF SOUPS AND BROTHS. General Remarks 7 Mock Turtle ib. Brown Portable Soup 8 A White Portable Soup - 9 Gravy Soup 10 White Vermicelli Soup - ib. Hare Soup - ib. Partridge Soup U Soup and Bouillie Page 11 Macaroni Soup ib. Ox-Rump Soup 12 Beef Broth ib. Veal Broth ib. Mutton Broth ib A Cheap Soup 13 Giblet Soup ib. Soup Cressy ib. Transparent Soup ib Asparagus Soup 14 Soup Lorraine ib. White Pottage, with a Chicken in the Middle - 15 Crayfish-Soup ib. Oyster Soup ib. Eel Soup ltf Mussel Soup ib Milk Soup ib. Green-Pea Soup ib White-Pea Soup 17 Soup Maigre ib GRAVIES AND SAUCES. To make a strong Fish Gravy 18 To draw Gravy ib. To make Gravy for a Tur- key or Fowl ib. To make a standing Sauce 19 Bechemel ib. Fish Cullis ib. Family Cullis 20 White BraUe ib. Brown Braise ib. To make Browning ib. Beef Gravy 2L Stock for Gravy or Soup - ib. Gravy for a Fowl ib. Gravy to make Mutton eat like Venison - 24](https://iiif.wellcomecollection.org/image/b21526576_0013.jp2/full/800%2C/0/default.jpg)