For a Fast-Dinner, a Number of good Dishes, which you may make use of for a Table at any other Time

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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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A Green Peas-Soop

A Crawfish Soop

A Scate or Thornback Soop

A Rice White-Pot

A Westminster-Fool

A Gooseberry-Fool

Plumb-Porridge, or Barley-Gruel

To make a Flour Hasty-Pudding

To make an Oatmeal Hasty-Pudding

To make an Excellent Sack-Posset

To make a fine Hasty-Pudding

To make Hasty-Fritters

To make Fine Fritters

Skirret Fritters

Syringed Fritters

Vine-Leaves Fritters

To make Clarye Fritters

An Almond Fraze

To make Fine Pancakes

A Fourth Sort call’d, A Quire of Paper

To Make a Pupton of Apples

To Make Black Caps

To Bake Apples Whole

Po Stew Pears in a Sauce-Pan

To Stew Pears Purple

To Stew Pippins Whole

A pretty Made-Dish

To make Kickshaws

Pain Perdu, or Cream Toasts

Salamangundy for a Middle Dish Supper

To make a Tansey

To make Hedge-Hog

Or make it thus for Change

To make pretty Almond Puddings

To make Fry’d Toasts

To Dress a Brace of Carp

To Roast a Cod’s Head

To Boil a Cod’s Head

To Fricasee Cod

To Bake a Cod’s Head

To Briol Shrim, Cod, Salmon, Whiting, or Haddocks

Or Oyster Sauce made thus

To Dress Little Fish

To Broil Mackrel

To Broil Weavers

To Boil a Turbutt

To Bake a Turbutt

To Dress a Jole of Pickled Salmon

To Broil Salmon

To Broil Mackrel Whole

To Broil Herrings

To Fry Herrings

To Dress Herring and Cabbage

To Stew Eels with Broth

To Dress a Pike

To Broil Haddocks, when they are in High Season

To Broil Cod-Sounds

To Fricasee Cod-Sounds

To Dress Salmon au Court-Bouillon

To Dress Salmon a la Braise

Salmon in Cases

To Dress Flat Fish

To Dress Salt Fish

To Dress Lampreys

To Fry Lampreys

To Pitchcock Eels

To Farce Eels, with White Sauce

To Dress Eels with Brown Sauce

To Roast a Piece of Fresh Sturgeon

To Roast a Fillet or Collar of Sturgeon

To Boil Sturgeon

To Crimp Cod the Dutch Way

To Fricasee Scate, or Thornback White

To Fricasee it Brown

To Fricasee Soals White

To Fricasee Soals Brown

To make a Collar of Fish in Ragoo, to look like a Breast of Veal Collared

To Butter Crabs, or Lobsters

To Roast Lobsters

To make a Fine Dish of Lobsters

To Dress a Crab

To Stew Prawns, Shrimps, or Crawfish

To make Collups of Oysters

To Stew Muscles

To Stew Scollops

To Ragoo Oysters

To Ragoo Endive

To Ragoo French Beans

A Good Brown Gravy

To Fricasee Skirrets

Chardoons Fry’d and Buttered

Chardoons a la Framage

To make a Scotch-Rabbit

To make a Welch-Rabbit

To make an English-Rabbit

Rabbit-Or do it thus

Sorrel with Eggs

A Fricasee of Artichoke-Bottoms

To Fry Artichokes

A White Fricasee of Mushrooms

To make Buttered Loaves

Brockely and Eggs

Asparagus and Eggs

Brockely in Sallad

A Pudding made thus

To make Potatoes like a Collar of Veal or Mutton

To Broil Potatoes

Mashed Potatoes

To Grill Shrimps

Buttered Shrimps

To Dress Spinage

Stewed Spinage and Eggs

To Boil Spinage when you have not Room on the Fire, to do by itself

Asparagus Forced in French Role

To make Oyster-Loaves

To Stew Parsnips

To Mash Parsnips

To Stew Cucumbers

To Ragoo French Beans

A Ragoo of Beans with a Force

Or this Way Beans Ragoo’d with a Cabbage

Beans Ragoo’d with Parsnips

Beans Ragoo’d with Potatoes

To Ragoo Salary

To Ragoo Mushrooms

A Pretty Dish of Eggs

Eggs a la Tripe

A Fricasee of Eggs

A Ragoo of Eggs

To Dress Eggs with Bread

Eggs with Lettice

To Fry Eggs as round as Balls

To make an Egg as big as Twenty

A Grand Dish of Eggs

A Pretty Dish of Whites of Eggs

To Dress Beans in Ragoo

An Amulet of Beans

Peas Françoise

Green Peas with Cream

A Farce Meagre Cabbage

To Farce Cucumbers

To Stew Cucumbers

Salary with Cream

Colliflowers Fry’d

An Oatmeal Pudding

A Potatoe Pudding

An Orange Pudding

A Lemon Pudding

An Almond Pudding to bake

An Almond Pudding to boil

A Sagoe Pudding

A Millet Pudding

A Carrot Pudding

A Cowslip Pudding

To make a Quince, Apricot, or White Pear Plumb-Pudding

A Pearl Barley Pudding

A French Barley Pudding

To make an Apple Pudding

An Italian Pudding

A Custard Pudding to boil

A Flour Pudding

A Batter Pudding

A Batter Pudding without Eggs

A Grateful Pudding

A Bread Pudding

A Fine Bread Pudding

An Ordinary Bread Pudding

A Baked Bread Pudding

To make a Chesnut Pudding

A Fine Plain Baked Pudding

To make Pretty Little Cheesecurd Pudding

An Apricot Pudding

The Ipswich Almond Pudding

A Vermicella Pudding

Puddings for little Dishes

To make a Sweet-meat Pudding

To make a fine Plain Pudding

To make a Ratafia Pudding

A Bread and Butter Pudding

A Boiled Rice Pudding

A Cheap Rice Pudding

A Cheap Plain Rice Pudding

A Cheap Rice Pudding Baked

A Spinage Pudding

A Quaking Pudding

A Cream Pudding

A Prune Pudding

A Spoonful Pudding

An Apple Pudding

Norfolk Dumplings

Apple Dumplings

To make a Cheesecurd Florendine

A Florendine of Oranges or Apples

An Artichoke Pye

A Sweet Egg Pye

To make a Cherry Pye

A Salt-Fish Pye

Lent Mince Pies

To Collar Salmon

To Pickle or Bake Herrings

To Pickle or Bake Mackrel, to keep all the Tear

To Souse Mackrel

To Pot a Lobster

To Pot Lampreys

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