The Art of Cookery, Made Plain and Easy, by a Lady [H. Glasse]
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1780 edition. Excerpt: ... round balls. Bake it with the More...
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Monday, April 27.
Size: 3.15" wide x 74.41" long x 96.85" tall
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1780 edition. Excerpt: ... round balls. Bake it with the balls, set the collar in the middle, lay the balls round, let your sauce be half a pint of red wine, sugar.enough to sweeten it, the yolks of two egg's, beat up a little nutmeg, stir all these together for fear of curdling; when it is thick enough, pour it over the collar. This is a pretty dish for a first or second course. To broil Potatoes. F1rst boil them, peel them, cut them in two, broil them till they are brown on both fides; then lay them in the plate or dish, ai: d pour melted butter over them. T fry Potatoes. Cut them into thin slices, as big as a crown-piece, fry them brown, lay them in the plate or dish, pour melted butter, and sack and sugar over them. These are a pretty corner-plate. Majhed Potatoes. Bo1l your potatoes, peel them and put them into a sauce-pan, mash them well; To two pounds of potatoes, ' put a pint of milk, a little salt, stir them well together, take care they don't stick to the bottom, then take a quarter of a pound of butter, stir in and serve it up. To grill Shrimps. Season them with salt and pepper, shred parsley, butter, and scollop-shells well; add some grated bread, and let them stew for lu: lf an hour. Brown them with an hot iron, and serve them up. Buttered Shrimps. Stew two quarts of shrimps in a pint of white wine, with nutmeg, beat up eight eggs, with a little white wine and half a pound of butter, shaking the sauce-pan one way all the time over the fire till they are thick enough, 'lay toasted fippets round a dish, and pour them over it, Ib serve them up. To dress Spinach. P1ck and wash your spinach well, put it into a sauce-pan, with a little salt. Cover it close, and let it stew till it is just tender; then ct1row it into a fieve, drain all the liquor out, and chop it small, ...