To dress Poultry

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The Art of Cookery Made Plain and Easy

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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To roast a Turky

To make Mock Oyster-Sauce, either for Turkies or Fowls boil’d

To make Mushroom-Sauce for White Fowls of all Sorts

Mushroom-Sauce for White Fowls boiled

To make Sellery-Sauce either for roasted or boiled Fowls, Turkies, Partridges, or any other Game

To make Brown Sellery-Sauce

To Stew a Turky, or Fowl, in Sellery-Sauce

To make Egg-Sauce, Proper for Roasted Chickens

Shalot-Sauce for Roasted Fowls

Shalot-Sauce for a Scraig of Mutton boiled

To dress Livers with Mushroom-Sauce

A pretty little Sauce

To male Lemon-Sauce for boiled Fowls

A German Way of dressing Fowls

To dress a Turky or Fowl to Perfection

To Stew a Turky brown

To Stew a Turky brown the nice Way

A Fowl a la Braise

To Force a Fowl

To roast a Fowl with Chesnuts

Pullets a la Sainte Menehout

Chicken Surprize

Mutton Chops in Disguise

Chickens Roasted with Force-Meat and Cucumbers

Chickens a la Braise

To marinate Fowls

To broil Chickens

Pull’d Chickens

A pretty way of stewing Chickens

Chickens Chiringrate

Chickens boiled with Bacon and Sellery

Chickens with Tongues. A good Dish for a great deal of Company

Scotch Chickens

To marinate Chickens

To stew Chickens

Ducks a la Mode

To dress a Wild Duck the best Way

To Boil a Duck or Rabbit with Onions

To dress a Duck with Green Peas

To dress a Duck with Cucumbers

To dress a Duck à la Braise

To Boil Ducks the French Way

To dress a Goose with Onions or Cabbage

Directions for roasting a Goose

To dress a Goose in Ragoo

A Goose à la Mode

To stew Giblets

To roast Pigeons

To boil Pigeons

To à la Daube Pigeons

Pigeons au Poir

Pigeons surtout

Pigeons in Compôte with white Sauce

A French Pupton of Pigeons

Pigeons boiled with Rice

Pigeons transmogrified

Pigeons in Fricandos

To roast Pigeons with a Farce

To dress Pigeons à Soleil

Pigeons in a Hole

Pigeons in Pimlico

To jugg Pigeons

To stew Pigeons

To dress a Calf’s Liver in a Caul

To roast a Calf’s Liver

To roast Partridges

To boil Partridges

To dress Partridges à la Braise

To make Partridges Pains

To roast Pheasants

A stewed Pheasant

To dress a Pheasant à la Braise

To boil a Pheasant

To roast Snipes or Woodcocks

Snipes in a Surtout, or Woodcocks

To boil Snipes or Woodcocks

To dress Ortolans

To dress Ruffs and Reiss

To dress Plovers

To dress Larks Pear Fashion

To dress a Hare

Portuguese Rabbits

Rabbits Surprise

To boil Rabbits

To dress Rabbits in Casserole

Mutton Kebob’d

A Neck of Mutton, call’d, The hasty Dish

To dress a Loin of Pork with Onions

To make a Currey the India way

To make a Pellow the India way

To make Essence of Ham

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