For Captains of Ships

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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 make Ketchup to keep twenty years

Fish Sauce to keep the whole Year

To pot Dripping to fry Fish, Meat, or Fritters, &c

To pickle Mushrooms for the Sea

To make Mushroom Powder

To keep Mushrooms without Pickle

To keep Artichoke Bottoms dry

To fry Artichoke Bottoms

To Ragoo Artichoke Bottoms

To fricasee Artichoke Bottoms

To make a Gravy Soop

To make Peas Soop

To make a Pelow

To make Pork Pudding, or Beef, &c

To make a Rice Pudding

A Liver Pudding boiled

An Oatmeal Pudding

An Oatmeal Pudding to bake

A Rice Pudding baked

A Cheshire Pork Pye for Sea

To make Sea Venison

To make Dumplings when you have White Bread

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