Welcome to Celtnet's Hannah Glassse's Recipes for Additions to the Manuscript — This page gives you the entire contents of the Additions Chapter: 'ADDITIONS, As printed in the FIFTH EDITION.' from Hannah Glasses's 1747 volume,
The Art of Cookery Made Plain and Easy. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Hannah Glasse's book has been made available in its entirety on the internet. Enjoy...
These pages have been written to be as close to the 1747 original as possible, within the limitations of HTML. As a result, the long-s symbol 'ſ' has been used in the text wherever it features in the original. Typically this is used where the s precedes a long letter such as an I, t or 1 or another long-s (to create a ligature), or where the S precedds a curved letter such as an 'a', 'e', 'o' or 's'. As a result, in the original work 'seasoned skirret soop' is typeset 'ſeaſoned ſkirret ſoop'.
You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the
glossary of cooking and food terms pages on this site.
The text presented here is derived directly from Hannah Glasse's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Hanna Glasse's Additions Chapter
ADDITIONS,
As printed in the FIFTH EDITION.
To dreſs a turtle the Weſt Indian way.
TAKE the turtle out of water the night before you intend to dreſs it, and lay it on its back, in the morning cut its throat or the head off, and let it bleed well ; the ncut off the fins, ſald, ſcale and trim them with the head, then raiſe the callepy (which is the belly or under-ſhell) clean off, leaving to it as much meat as you conveniently can ; then take from the back ſhell all the meat and intrails, except the monſieur, which is the fat, and looks green, that muſt be baked to and with the ſhell ; waſh all clean with ſalt and water, and cut it into pieces of a moderate ſize, taking from it the bones, and put them with the fins and head in a ſoop-pot, with a gallon of water, ſome ſalt, and two blades of mace. When it boils, ſkim it clean, then put in a bunch of thyme parſley, ſavory, and young onions, and your veal part, except about one pound and a half, which muſt be made force-mat of, as for Scotch collops, adding a little Cayam pepper ; when the veal has boiled in the ſoop about an hour, take it out and cut it in pieces, and put to the other part. The guts (which is reckoned the beſt part) muſt be ſplit open, ſcraped and made clean, and cut in pieces about two inches long. The paunch or maw muſt be ſcalded and ſkinned, and cut as the other parts, the ſize your think proper ; then put them with the guts and other parts, except the liver, with half a pound of good freſh butter, a few ſhallots, a bunch of thyme, parſley, and a little ſavoury, ſeaſoned with ſalt, white pepper, mace, three or four cloves beaten, a little Cayan pepper, and take care not to put too much ; then let it ſtew about half an hour over a good charcoal-fire, and put in a pint and a half of Madeira wine, and as much of the broth as will cover it, and let it ſtew till tender. It will take four or five hours doing. When almoſt enough, ſkim it, and thicken it with flour, mixe with ſome veal broth, about the thickneſs of a fricaſay. Let your force meat balls be fried about the ſize of a walnut, and be ſtewed about half an hour with the reſt ; if any eggs, let them be boiled and cleaned as you do knots of pullets eggs ; and if none, get twelve or fourteen yolks of hard eggs : then put the ſew (which is the calepaſh) into the back-ſhell, with the eggs all over, and put it into the oven to brown, or do it with a ſalamander.
The callepy muſt be flaſhed in ſeveral places, and moderately ſeaſoned, with pieces of butter mixt with chopped thyme, parſley and young onions, with ſalt, white pepper and mace beaten, and a little Cayan pepper ; put a piece on each ſlaſh, and then ſome over, and a duſt of flour ; then bake it in a tin or iron dripping-pan, in a briſk oven.
The back ſhell (which is called the callepaſh) muſt be ſaſoned as the callepy, and baked in a dripping-pan, ſet upright with four brickbats, or any thing elſe. An hour and a half will bake it, which muſt be done before the ſtew is put in.
The fins, when boiled very tender, to be taken out of the ſoop, and put into a ſtew-pan, with ſome good veal gravy, not high coloured, a litle Madeira wine, ſeaſoned and thickened as the callepaſh, and ſerved in a diſh by itſelf.
The lights, heart and liver, may be done the ſame way, only a little higher ſeaſoned ; or the lights and heart may be ſtewed with the callepaſh, and taken out before you put it in the ſhell, with a little of the ſauce, adding a little more ſeaſoning, and diſh it by itſelf.
The veal part may be made friandos, or Scotch collops of. The liver ſhould never be ſtewed wit hthe callepaſh, but always dreſſed by itſelf, after any manner you like ; except your ſeparate the lights and heart from the callepaſh, and then always ſerve them together in one diſh. Take care to ſtrain the ſoop, and ſerve it in a turreen, or clean china bowl.
Diſhes.
A Callepy.
Lights, &c.—Soop—Fins.
Callepaſh.
N. B. In the Weſt Indies they generally ſouſe the fins, and eat them cold ; omit the liver, and only ſend to table the callepy, callepaſh, and ſoop. This is for a turtle about ſixty pounds weight.
To make ice-cream.
TAKE two pewter-baſons, one larger than the other ; the inward one muſt have a cloſe cover, into which you are to put your cream, and mix it with raſpberries, or whatever you like beſt, to give it a flavour and a colour. Sweeten it to your palate ; then cover it cloſe, and ſet it into the larger baſon. Fill it with ice, and a handful of ſalt : let it ſtand in this ice three quarters of an hour, then uncover it, and ſtir the cream well together ; cover it cloſe again, and let it ſtand half an hour longer, after that turn it into your plate. Theſe things are made at the pewterers.
Here you will find the modern redaction for Hannah Glasse's To make ice-cream.
A turkey, &c, in jelly.
BOIL a turkey or a fowl as white as you can, let it ſtand till cold, and have ready a jelly made thus : take a fowl, skim it, take off all the fat, don't cut it to pieces, nor break the bones ; take four pounds of a leg of veal, without any fat or skin, put it into a well-tinned ſacue pan, put to it full three quarts of water, ſet it on a very clear fire till it begins to ſimmer ; be ſure to ſkim it well, but take great care it don't boil. When it is well ſkimmed, ſet it ſo as it wil but juſt ſeem to ſimer, put to it two large blades of mace, half a nutmeg, and twenty corns of white pepper, a little bit of lemon-peel as big as a ſix-pence. This will take ſix or ſeven hours doing. When you think it is a ſtiff jelly, which you will know by taking a little out to cool, be ſure to ſkim off all the fat, if any, and be ſure not to ſtir the meat in the ſauce-pan. A quarter of an hour before it is done, throw in a large tea ſpoonful of ſalt, ſqueeze in the juice of half a Seville orange or lemon ; when you think it is enough, ſtrain it off through a clean ſieve, but don't pour it off quite to the bottom, for fear of ſettlings. LAy the turkey or fowl in the diſh you intend to ſend it to the table in, then pour this liquor over it, let it ſtand till quite cold, and ſend it to table. A few naſtertian flowers ſtuck here and there looks pretty, if you can get them ; but lemon, and all thoſe things are entirely fancy. This is a very pretty diſh for a cold collation, or a ſupper.
All ſorts of birds or fowls may be done this way.
To make citron.
QUARTER your melon and take out all the inſide, then put into the ſyrup as much as will cover the coat ; let it boil in the ſyrup till the coat is tender as the inward part, then put them in the pot with as much ſyrup as will cover them. Let them ſtand for two or three days, that the ſyrup may penetrate thro' them, and boil your ſyrup, clarify it, and then boil it to a candy height ; then dip in the quarters, and lay them on a ſieve to dry, and ſet them before the ſlow fire, or put them in a ſlow oven till dry. Obſerve that your melon is but half ripe, and when they are dry put them in deal boxes in paper.
To candy cherries or green gages.
DIP the ſtalks and leaves in white-wine vinegar boiling, then ſcald them in ſyrup ; take them out and boil them to a candy height ; dip in the cherries, and hang them to dry wit hthe cherries downwards. Dry them before the fire, or in the ſun. Then take the plumbs, after boiling them in a thin ſyrup, peel off the ſkin and candy them, and ſo hang them up to dry.
To take ironmolds out of linen.
TAKE ſorrel, bruiſe it well in a mortar, ſqueeze it through a cloth, bottle it an keep it for uſe. TAke a little of the above juice, in a ſilver or tin ſauce-pan, boil it over a lamp, as it boils dip in the ironmold is out, throw it into cold water.
To make India pickle.
TO A gallon of vinegar one pound of garlick, and three quarters of a pound of long pepper, a pint of muſtard ſeed, one pound of ginger, and two ounces of turmerick ; the garlick muſt be laid in ſalt three days, then wip;d clean and dry'd in the ſum ; the long pepper broke, and the muſtard ſeed bruiſed : mix all together in the vinegar, then take two large hard cabbages, and two cauliflowers, cut them in quarters, and ſalt them well ; let them lie three days, and dry them well in the ſun.
N. B. The ginger muſt lie twenty four hours in ſalt and water, then cut ſmall and laid in ſalt three days.
Here you will find the modern redaction for Hannah Glasse's To make India pickle.
To make Engliſh catchup.
TAKE the largeſt flaps of muſhrooms, wipe them dry, but don't peel them, break them to pieces, and ſalt them very well ; let them ſtand ſo in an earthern pan for nine days, ſtirring them once or twice a day, then put them into a jug cloſe ſtopp'd ſet into water over a fire for three hours ; then ſtrain it through a ſieve, and to every quart of the juice put a pint of ſtrong ſtale munny beer, not bitter, a quarter of a pound of anchovies, a quarter of an ounce of mace, the ſame of cloves, half an ounce of pepper, a race of ginger, half a pound of ſhalots : then boil them altogether over a ſlow fire till half the liquid is waſhed, keeping the pot cloſe covered ; then ſtrain it through a flannel bag. If the anchovies don't make it ſalt enough, add a little ſalt.
Here you will find the modern redaction for Hannah Glasse's To make English catchup.
To prevent the infection among horned cattle.
MAKE an iſſue in the dewlap, put in a peg of black hellebore, and rub all the vents both behind and before with tar.
Back to the contents of Hannah Glasse's 1774 book
The Art of Cookery Made Plain and Easy
