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Other editions - View allCommon terms and phrasesalmonds anchovy bacon bake beat beaten mace beef blades of mace brown butter rolled catchup celery chickens chopped clean cloves cold cover it close crumbs of bread crust currants cut small dish dress eggs fire force-meat fowl Garnish with lemon grated gravy half a pint half a pound ib ib juice keep lemon lemon-peel let it boil let it stand liquor little flour little pepper little piece little salt meat melted butter milk mushrooms mutton nutmeg onion orange ounce oven oysters palate parsley peel pepper and salt pickle piece of butter pigeons pint of cream pippins pound of butter pretty quarter quinces ragoo roast rolled in flour sauce sauce-pan season Seville orange sine slices spinach spoonfuls stew stew-pan stir strain sugar sweetbreads syrup TAKE a quart tender thick thin throw thyme truffles veal venison vinegar wash white wine whole pepper yolks Popular passagesPage 262 - Sugar pounded fine, a quarter of an Ounce of Mace, a quarter of an Ounce of Cloves... Page 205 - You may make it with cream thus: boil celery as above, and :uM mace, nutmeg, a piece of butter as big as a walnut rolled in flour, and a half a pint of cream; boil all together. Page 264 - Let them stand ten days, then drain them in a sieve, and lay them on a cloth to dry ; then take white-wine vinegar, as much as you think will cover them, boil it, and put your pods in a jar with ginger, mace, cloves, and Jamaica pepper. — Pour your vinegar boiling hot on, cover them with a... Page 229 - Ijttle more pepper and fait' over the falmon ; fo roll it up into a collar, and bind it with broad tape ; then boil it in water, fait, and vinegar, but let the liquor boil firft, then put in your collar, a hunch of fweet herbs, fliced ginger and nutmeg. Page 76 - ... chickens in. Lay a pound of gravy-beef cut very thin over your chickens, and a piece of veal cut very thin, a little mace, two or three cloves, fome... Page 122 - ... and two pounds of prunes, and let them boil till they swell ; then put in three quarters of an ounce of mace, half an ounce of cloves, two nutmegs, all of them beat fine, and mix it with a little liquor cold, and put them in a very little while, and take off the pot, and put in three pounds of sugar, a little salt, a quart of sack, and a quart of claret, the juice of two or three lemons... Page 285 - Strain it while it is hot, put it into a well-tinned saucepan, and add to it a pint of Rhenish wine, and a quarter of a pound of loaf-sugar. Page 273 - ... rosewater, tincture of saffron, sugar, and eggs; beat it all up well with your hands lightly, and bake it in a hoop or pan, but be sure to butter the pan well; it will take an hour and a half in a quick oven. You may leave out the seed if you choose it, and I think it rather better without it; but that you may do as you like. Page 283 - TAKE a fmall quantity- of pearl-barley, boil it in milk and water till it is tender, then ftrain the liquor from it, put your barley into a quart of cream, and let it boil a little, then take the whites of five eggs and the yolk of one, beaten with a fpoonful of fine flour, and two fpoonfuls of... References from web pagesRecipes from, <i>The Art of Cookery Made Plain and Easy</i>, by ... The Art of Cookery - Title page Details: The art of cookery made plain and easy : which far ... K-State Libraries - Rare Books - Cookery: Hannah Glasse (1747) Art of Cookery - Wikipedia, the free encyclopedia Hannah Glasse | UXL Newsmakers | Find Articles at BNET.com Eighteenth century cookery; The art of cookery made plain and easy ... historic recipe for Portugal Cakes, Fort York Regency food |side dishes|period recipes | Mr. Woodhouse's Thin Gruel Hannah Glasse: Information and Much More from Answers.com Bibliographic information
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