The Art of Cookery Made Easy and Refined
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- Pages
- 193
About this book
The Art of Cookery Made Easy and Refined is by John Mollard, whose title page describes him as a cook. The title page says the book comprises ample directions for preparing every article requisite for furnishing the tables of the nobleman, gentleman, and tradesman. The contents list includes recipes for Dutch blancmange, Riband blancmange, cleared calves feet jelly, orange marmalade, raspberry jam and quince jam, among others.
A recipe headed Stewed Asparagus for Sauce says to scale sprue or large asparagus, then cut off the heads as far as they are eatable, boil them till nearly done, strain them, and pour cold water over to preserve them green. A recipe headed Essence of Ham for Sauces says to take four pounds of slices of lean ham, being careful it is of a good flavour, and to put it into a stewpan with a little water, six peeled eschallots, and two bay leaves.
About the author
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Book facts
- Author
- John Mollard
- Reading time
- About 3 hours
- Pages
- 193
- Language
- English
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online