The art of cookery, made plain and easy, by a lady [H. GLasse].1780 |
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The Art of Cookery, Made Plain and Easy, by a Lady [h. Glasse] Hannah Glasse No preview available - 2018 |
Common terms and phrases
almonds anchovy bafte bake beat beaten beef beſt blades of mace bread brown butter rolled cauliflowers chopped clean cloſe cloves cold cover it clofe cream cruft cut fmall difh diſh drefs eggs fack fame fauce fauce-pan feafon feven fhred fieve fimmer fkim fkin flices flow fire foftly fome foup four fowl fpoonfuls ftew ftew-pan ftir ftrain fuet fweet herbs fyrup Garnish glaffes grated gravy half a pint half a pound ib ib juice keep lemon lemon-peel let it boil let it ftand let them ftand liquor little falt mace meat melted milk muſt mutton nutmeg onion oranges ounce oven parfley peel pepper and falt pickle piece of butter pippins pound of fugar preferve pudding quart quarter quinces ragoo roaft rolled in flour ſmall ſpoon ſtand ſtew tender theſe thick thin throw truffles veal vinegar white wine yolks
Popular passages
Page 255 - ... be dipped all over, but not stay in (with his head above water) longer than half a minute, if the water be very cold; after this he must go in three times a week for a fortnight longer.
Page 136 - ... well together with half a pint of brandy, and half a pint of sack, put it down close in a stone pot, and it will keep good three or four months.
Page 201 - Sugar pounded fine, a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves...
Page 160 - Take half a pound of grated carrot and a pound of grated bread ; beat up eight eggs, leave out half the whites, and mix the eggs with half a pint of cream. Then...
Page 102 - Bread-pudding, tie it loose; if a Batter-pudding, tie it close; and be sure the Water boils when you put the Pudding in, and you should move the Puddings in the Pot now and then, for fear they stick. When you make a Batter-pudding, first mix the Flour well with a little Milk, then put in the Ingredients by Degrees, and it will be smooth and not have Lumps; but for a plain Batter-pudding, the best way is to strain it through a coarse Hair Sieve, that it may neither have Lumps nor the Treadles of the...
Page 109 - ... pounded fine ; a quarter of an ounce of mace, a quarter of an ounce of cloves, two large nutmegs, all beat fine; put all together into a great pan, and mix it well together with half a pint of brandy, and half a pint of fack ; put it down clofe in a ftone pot, and it will keep good four months.
Page 225 - ... thin and clear. The method of procuring the juice is by boring holes in the body of the tree, and putting in fossets, which are commonly made of the branches of elder, the pith being taken out.
Page 109 - ... fine, a quarter of an ounce of mace, a quarter of an ounce of cloves, and two large nutmegs, all beat fine, put...
Page 67 - Then add the other gravy to this, and put in your partridges to heat. If it is not thick enough, put in a piece of butter rolled in flour.
Page 54 - For sauce, take the rest of the chestnuts, peel and skin them, put them into some good gravy, with a little white wine; and thicken it with a piece of butter rolled in flour. Then place your fowl in the dish; pour in the sauce; garnish with lemon, and serve.