The art of cookery, made plain and easy : To which are added one hundred and fifty new receipts, a copious index, and a modern bill of fare, for each month, in the manner the dishes are placed upon the table / by H. Glasse.

  • Glasse, Hannah, 1708-1770.
Date:
1781
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery, made plain and easy : To which are added one hundred and fifty new receipts, a copious index, and a modern bill of fare, for each month, in the manner the dishes are placed upon the table / by H. 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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    page To bake turbot 198 To drefs a j ole of pickled famon ib. To broil falmon J 90 To broil m ckere! whole ib. To broil herrings 200 To fry herrings ib. To drefs herrings and cabbage ib. To moke water fokey 201 To dew eels ib. To dew eels with broth ib. To drefs-a pike ib. To broil haddocks- when they are in high-feafon 2 02 To broil codfounds ib. To fricafty codfcunds 203 To drefs lalmon au court Bouil. loti ib. To drefs falmon a la braid e ib. Salmon in cafes 204 To drefs flat ftfl) ib. To drets fait fiflt z-°S To dret’s lampreys ib. To fry lampreys- ib. To pitchcock eels 10 6 To fry eels ifc. To broil eels ib. Tof.irce cels with white fauce ib. To drefs eels with brown ft lice 207 To road a piece of frcfh flurgeori ib. To ro;d a fillet or collar of durgeon 208 To boil durgeon ib. To crimp cod the,Dutch way 209- i 0 crimp feate ib. To fricafey fcate or the rnhack. white ib. Tw fi icafey it brown ib. To fricafey foals white 210 To fricafey foals brown ib. To boil foals 2 11 To make a collar of fifh in ra- goo to look like a bread of veal collared ib. To blitter crabs or lobders 212 To butter lobders another way _ ib. To road lobders 2 j 3 To make a fine difh of lobders ib. pago To rlrefs a crab air}- To dew prawns, fhritnps, or crawfifll 2 14 To make collops of oyders ib. To dew mufcles ib. Another way to dew mufcles 11; A third way to drefs mufcles it. To dew col-lops To ragoo oyflers ib. To ragoo endive 216 To ragno French beans 217 To make Jood 1)rown gravy ib. Te fricafey fkirrets iff. Chardoons fried and buttered 2 18 Chardoons a la framage ib. To make a Scotch rabbit ib* To make a Welfh rabbit ib• To make an Englilh rabbit iK Or do it thus ib. Sorrel with eggs 219 A fricafey wuh artichoke bo.* toms ib. To fry artichoke bottoms ib. A white fricafey of rtiuflirotin-s. tb. To make' buttered loaves 2 it O Broyktly arid eggs ib. Afparagus and eggs UK. Brockely in faliad ib* TcKniakc petalL-c cakes 211 A pudding made thus ib. To make potatoes like a collar of veal or mutton ib* To broil potatoes ib. To fry potatoes ib. MAhed potatoes 22 V To gril fin imps i f. Buttered (blimps ib. To drefs fpii\age ib. Stewed fpihage and- eggs ib. To boil fpinage, when yoli have no room on the fire to do it by itfetf 223 Afparagus forced in French rolls 1 * lo make oyfier loaves ib. T o dew parlnips 11 + i o mafli parlnips ,b. To dew cucumbers ib. To ragno French beans