Welcome to Celtnet's Hannah Glassse's Recipes for Pretty Supper Dishes — This page gives you the entire contents of the Fourth Chapter: To make a number of pretty little diſhes fit for a ſupper, or ſide-diſh, and little corner-diſhes, for a great table ; and the reſt you have in the CHAPTER for Lent. 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 Fourth Chapter
CHAP. IV.
To make a number of pretty little diſhes fit for a ſupper, or ſide-diſh, and little corner-diſhes, for a great table ; and the reſt you have in the CHAPTER for Lent.
Hog's ears forced
TAKE four hogs ears, and half boil them, or take them ſouſed ; make a force-meat thus : take half a pound of beef-ſuet, as much crumbs of bread, an anchovy, ſome ſage, boil and chop very fine a little parſley ; mix all together with the yolk of an egg, a little pepper, ſlit your ears very carefully to make a place for your ſtuffing, fill them, flour them, and fry then in freſh butter till they are of fine brown ; then pour our all the fat clean, and put to them half a pint of gravy, a glaſs of white wine, three tea-ſpoonfuls of muſtard, a piece of butter as big as nutmeg rolled in flour, a little pepper, a ſmall onion whole ; cover them cloſe, and let them ſtew ſoftly for half an hour, ſhaking your pan now and then. When they are enough, lay them in your diſh and pour your ſauce over them ; but firſt take out the onion. This makes a very pretty diſh ; but if you would make a fine large diſh, take the feet, and cut all the meat in ſmall thin pieces, and ſtew with the ears. Seaſon with ſalt to your palate.
To force cocks-combs.
PARBOIL your cocks combs, then open them with a point of a knife at the great end : take the white of a fowl, as much bacon and beef marrow, cut theſe ſmall, and beat them fine in a marble mortar ; ſeaſon them with ſalt, pepper, and grated nutmeg, and mix it with an egg ; fill the cocks-combs, and ſtew them in a little ſtrong gravy ſoftly for half an hour, then ſlice in ſome freſh muſhrooms and a few pickled ones ; then beat up the yolk of an egg in a little gravy, ſtirring it. Seaſon with ſalt. When they are enough, diſh then up in little diſhes or plates.
To preſerve cocks-combs.
Let them be well cleaned, then put them into a pot, with ſome melted bacon, and boil them a little ; about half an hour after, add a little bay ſalt, ſome pepper, a little vinegar, a lemon, ſliced, and an onion ſtuck with cloves. When the bacon begins to ſtick to the pot, take them up, put them in the pan you would keep them in, lay a clean linen cloth over them, and pour melted butter clarified over them, to keep them cloſe from the air. Theſe make a pretty plate at a ſupper.
To preſerve or pickle pigs feet and ears.
TAKE your feet and ears ſingle, and waſh them well, ſplit the feet in two, put a bay-leaf between every foot, put in almoſt as much water as will cover them. When they are well ſteemed, add to them cloves, mace, whole, pepper, and ginger, coriander-ſeed and ſalt, according to your diſcretion ; put to them a bottle or two of Rheiniſh wine, according to the quantity you do, half a ſcore bay-leaves, and a bunch of ſweet-herbs.. Let them boil ſoftly till they are very tender, then take them out of the liquor, lay them in an earthen pot, then ſtrain the liquor over them ; when they are cold, cover them down cloſe, and keep them for uſe.
You ſhould let them ſtand to be cold ; ſkim off all the at, and then put in the wine and ſpice.
They eat well cold ; or at any time heat them in the jelly, and thicken it with a little piece of butter rolled in flour, makes a very pretty diſh ; or eat the ears, and take the feet clean out of the jelly, and roll it in the yolk of an egg, or melted butter, and then in crumbs of bread, and broil them ; or fry them in freſh butter, lay the ears in the middle and the feet round, and pour the ſauce over, or you may cut the ears in long ſtrips, which is better : and if you chuſe it, make a good brown gravy to mix with them, a glaſs of white wine and ſome muſtard, thickened with a piece of butter rolled in flour.
To pickle ox-palates.
TAKE your palates, waſh them well with ſalt and water, and put them in a pipkin with water and ſome ſalt ; and when they are ready to boil, ſkim them well, and put to them pepper, cloves, and mace, as much as will give them a quick taſte. When they are boiled tender (which will require four or five hours) peel them and cut them into ſmall pieces, and let them cool ; then make the pickle of white wine and vinegar, an equal quantity ; boil the pickle, and put in the ſpices that were boiled in the palates ; when both the pickle and palates are cold, lay your palates in a jar, and put to them a few bay-leaves and a little freſh ſpice : pour the pickle over them, cover them cloſe, and keep them for uſe.
Of theſe you may at any time make a pretty little diſh, either with brown ſauce or white; or butter and muſtard and a ſpoonful of white wine ; or they are ready to put in made-diſhes.
To ſtew cucumbers.
PARE twelve cucumbers, and ſlice them as thick as a crown-piece, and put them to drain, and then lay them in a coarſe cloth till they are dry, flour them and fry them brown in butter ; pour out the fat, then put to them ſome gravy, a little claret, ſome pepper, cloves, and mace, and let them ſtew a little, then roll a bit of butter in flour, and toſs them up ; ſeaſon with ſalt : you may add a very little muſhroom pickle.
Here you will find the modern redaction for Hannah Glasse's To stew cucumbers.
To ragoo cucumbers.
TAKE two cucumbers, two onions, ſlice them, and fry them in a little butter, then drain them in a ſieve, put them into a ſauce-pan, add ſix ſpoonfuls of gravy, two of white wine, a blade of mace : let them ſtew five or ſix minutes ; then take a piece of butter as big as a walnut rolled in flour, ſhake them together, and when it is thick, diſh them up.
Here you will find the modern redaction for Hannah Glasse's To ragoo cucumbers.
A fricaſey of kieney-beans.
TAKE a quart of the ſeed, when dry, ſoak them all night in river water, then boil them on a ſlow fire till quite tender ; take a quarter of a peck of onions, ſlice them thin, fry them in butter till brown ; then take them out of the butter, and put them in a quart of ſtrong draw'd gravy. Boil them till you may maſh them fine, then put in your beans, and give them a boil or two. Seaſon with pepper, ſalt and nutmeg.
Here you will find the modern redaction for Hannah Glasse's A fricasey of kidney-beans.
To dreſs Windſor-beans.
TAKE the ſeed, boil them till they are tender ; then blanch them, and fry them in clarified butter. Melt butter, with a drop of vinegar, and pour over them. Stew them with ſalt, pepper, and nutmeg.
Or you may eat them with butter, ſack, ſugar, and a little powder of cinnamon.
To make jumballs.
TAKE a pound of fine flour and pound of fine powder-ſugar, make them into a light paſte, with whites of eggs beat fine ; then add half a pint of cream, half a pound of freſh butter melted, and a pound of blanched almonds well beat. Knead them all together thoroughly, with a little roſe-water, and cut out your jumballs in what figures your fancy ; and either bake them in a gentle oven, and fry them in freſh butter, and they make a pretty ſide or corner diſh. You may melt a little butter with a ſpoonful of ſack, and throw fine ſugar all over the diſh. If you make them in pretty figures, they make a fine little diſh.
Here you will find the modern redaction for Hannah Glasse's To make jumballs.
To make a ragoo of onions.
TAKE a pint of little young onions, peel them, and take four large ones, peel them and cut them very ſmall ; put a quarter of a pound of good butter into a ſtew-pan, when it is melted and done making a moiſe, throw in your onions, and fry them till they begin to look a little brown : then ſhake in a little flour, and ſhake them round till they are thick ; throw in a little ſalt, a little beaten pepper, a quarter of a pint of good gravy, and a tea-ſpoonful of muſtard. Stir all together, and when it is well taſted and of a good thickneſs pour it into your diſh, and garniſh it with fried crumbs of bread and raſpings. They make a pretty little diſh, and are very good. You may ſtew raſpings in the room of flour, if you pleaſe.
Here you will find the modern redaction for Hannah Glasse's To make a ragoo of onions.
A ragoo of oyſters.
OPEN twenty large oyſters, take them out of their liquor, ſave the liquor, and dip the oyſters in a batter made thus : take two eggs, beat them well, a little lemon-peel grated, a little nutmeg grated, a blade of mace pounded fine, a little parſley chopped fine ; beat all together with a little flour, have ready ſome butter or dripping in a ſtew-pan ; when it boils, dip in your oyſters, one by one, into the batter, and fry them of a fine brown ; then with an egg-ſlice take them out, and lay them in a diſh before the fire. Pour the fat out of the pan, and ſhake a little flour over the bottom of the pan, then rub a little piece of butter, as big as a ſmall wallnut, all over with your knife, whilſt it is over the fire; then pour in three ſpoonfuls of the oyſter liquor ſtrained, one ſpoonful of white wine, and a quarter of a pint of gravy ; grate a little nutmeg, ſtir all together, throw in the oyſters, give the pan a toſs round, and when the ſauce is of a good thickneſh; pour all into the diſh, and garniſh with raspings.
Here you will find the modern redaction for Hannah Glasse's A ragoo of oysters.
A ragoo of aſparagus.
SCRAPE a hundred of graſs very clean, and throw it into cold water. When you have ſcraped all, cut as far as is good and green, about an inch long, and take two heads of endive clean waſhed and picked, cut it very ſmall, a young lettuce clean waſhed and cut ſmall, a large onion peeled and cut ſmall ; put a quarter of pound of butter into ſtew-pan, when it is melted thwo in the above things : toſs them about, and fry them ten minutes ; then ſeaſon them with a little pepper and ſalt, ſhake in a little flour, toſs them about, then pour in half a pint of gravy. Let them ſtew till the ſauce is very thick and good ; then pour all into your diſh. Save a few of the little tops of the graſs to garniſh the diſh.
Here you will find the modern redaction for Hannah Glasse's A ragoo of asparagus.
A ragoo of livers.
TAKE as many livers as you would have for your diſh. A turkey's liver and ſix fowl livers will make a pretty diſh. Pick the galls from them, and throw them into cold water ; take the ſix livers, put them in a ſauce-pan with a quarter of a pint of gravy, a ſpoonful of muſhrooms, either pickled or freſh, a ſpoonful of catchup, a little bit of butter as big as a nutmeg rolled in flour ; ſeaſon them with pepper and ſalt to your palage. Let them ſtew ſoftly ten minutes : in the mean while broil the turkey's liver nicely, lay it in the middle, and the ſtewed livers round. Pour the ſauce all over, and garniſh with lemon.
To ragoo cauliflowers.
LAY a large cauliflower in water, then pick it to pieces, as if for pickling : take a quarter of a pound of butter, with a ſpoonful of water, and melt it in a ſtew-pan, then throw in your cauliflowers, and ſhake them about often till they are quite tender ; then ſhake in a little flour, and toſs the pan about. Seaſon them with a little pepper and ſalt, pour in half a pint of good gravy, let them ſtew till the ſauce is thick, and pour it all into a little diſh. Save a few little bits of cauliflower, when ſtewed in the butter, to garniſh with.
Stewed peaſe and lettuce.
TAKE a quart of green peas, two nice lettuces clean waſhed and pickled, cut them ſmall acroſs, put all into a ſauce-pan, with a quarter of a pound of butter, pepper and ſalt to your palate ; cover them cloſe, and let them ſtew ſoftly, ſhaking the pan often. Let them ſtew ten minutes, then ſhake in a little flour, toſs them round, and pour in half a pint of good gravy ; put in a little bundle of ſweet-herbs and an onion, with three cloves, and a blade of mace ſtuck in it. Cover it cloſe, and let them ſtew a quarter of an hour ; then take out the onion and ſweet-herbs, and turn it all into a diſh. If you find the ſauce not thick enough, ſhake in a little more flour, and let it ſimmer, then take it up.
Here you will find the modern redaction for Hannah Glasse's Stewed pease and lettuce.
Cod ſounds broiled with gravy.
SCALD them in hot water, and rub them with ſalt well ; blanch them, that is, take off the black dirty ſkin, then ſet them on in cold water, and let them ſimmer till they begin to be tender ; tale them out and flour them, and broil them on the grid-iron. In the mean time take a little good gravy, a little muſtard, a little bit of butter rolled in flour, give it a boil, ſeaſon it with pepper and ſalt. Lay the ſounds in your diſh, and pour your ſauce ovr them.
Here you will find the modern redaction for Hannah Glasse's Cod sounds broiled with gravy.
A forced cabbage.
TAKE a fine white-hearted cabbage, about as big as a quarter of a peck, lay it in water two or three hours, then half boil it, ſet it in a cullander to drain, then very carefully cut out the heart, but take great care not to break off any of the outſide leaves, fill it with force-meat made thus : take a pound of veal, half a pound of bacon, fat and lean together, cut them ſmall, and beat them fine in a mortar, with four eggs boiled hard. Seaſon with pepper and ſalt, a little beaten mace, a very little lemon-peel cut fine, ſome parſley chopped fine, a very little thyme, and two anchovies : when they are beat fine, take the crumb of the ſtale roll, ſome muſhrooms, if you have them either pickled or freſh, and the heart of the cabbage you cut our chopped fine. Mix all together with the yolk of an egg, then fill the hollow part of the cabbage, and tie it with packthread ; then lay ſome ſlices of bacon to the bottom of a ſtew-pan, or ſauce pan, and on that a pound of coarſe lean beef, cut thin ; put in the cabbage, cover it cloſe, and let it ſtew over a low fire, till the bacon begins to ſtick to the pan, ſhake in a little flour, then pour in a quart of broth, an onion ſtuck with cloves, two blades of mace, ſome whole pepper, a little bundle of ſweet herbs; cover it cloſe, and let it ſtew very ſoftly an hour and a hlaf, put in a glaſs of red wine, give it a boil, then take it up, lay it in the diſh, and ſtrain the gravy and pour over : untie it firſt. This is a fine ſide-diſh, and the next day makes a fine haſh, with a veal-ſteak nicely broiled and laid on it.
Here you will find the modern redaction for Hannah Glasse's A forced cabbage.
Stewed red cabbage.
TAKE a red cabbage, lay it in cold water an hour, then cut it into thin ſlices acroſs, and cut it into little pieces. Put it into a ſtew-pan, with a pound of ſauſages, a pint of gravy, a little bit of ham or lean bacon ; and cover it cloſe, and let it ſtew half an hour ; then take the pan off the fire, and ſkim off the fat, ſhake in a little flour, ſet it on again. Let it ſtew two or three minutes, then lay the ſauſages in your diſh, and pour the reſt all over. You may, before you take it up, put in half a ſpoonful of vinegar.
Here you will find the modern redaction for Hannah Glasse's Stewed red cabbage.
Savoys forced and ſtewed.
TAKE two ſavoys, fill one with force-meat, and the other without. Stew them with gravy ; ſeaſon them with pepper and ſalt, and when they are near enough take a piece of butter, as big as a large walnut, rolled in flour, and put in. Let them ſtew till they are enough, and the ſauce is thicke ; then lay them in your diſh, and pour the ſauce over them. Theſe things are beſt done on a ſtove.
For the modern redaction of this recipe, see the beef entry in the Savoys forced and stewed.
To force cucumbers.
TAKE three large cucumbers, ſcoop out the pith, fill them with fried oyſters, ſeaſoned with pepper and ſalt ; put on the piece again you cut off, ſew it with a coarſe thread, and fry them in the butter the oyſters are fried in : then pour out the butter, and ſhake in a little flour, pour in half a pint of gravy, ſhake it round and put in the cucumbers. Seaſon it with a little pepper and ſalt ; let then ſtew ſoftly till they are tender, then lay them in a plate, and pour the gravy over them : or you may force them with any ſort of force-meat you fancy, and fry them in hog's lard, and then ſtew them in gravy and red wine.
For the modern redaction of this recipe, see the beef entry in the To force cucumbers.
Fried ſauſages.
TAKE half a pound of ſauſages, and ſix apples ; ſlice four about as thick as a crown, cut the other two in quarters, fry them with the ſauſages of a fine light brown, lay the ſauſages in the middle of the diſh, and the apples round. Garniſh with the quartered apples.
Stewed cabbage and ſauſages fried is a good diſh ; then heat cold peas-pudding in the pan, lay it in the diſh and the ſauſages round, heap the pudding in the middle, and lay the ſauſages all round thick up, edge-eays, and one in the middle at length.
For the modern redaction of this recipe, see the beef entry in the Fried sausages.
Collops and eggs.
CUT either bacon, pickled beef, or hung mutton into thin ſlices ; broil them nicely, lay them in the diſh before the fire, have ready a ſtew-pan of water boiling, break as many eggs as you have collops, break them one by one in a cup, and pour them into the ſtew-pan. When the whites of the eggs begin to harden, and all look of a clear white, take them up one by one in an egg-ſlice, and lay them on the collops.
Here you will find the modern redaction for Hannah Glasse's Collops and eggs.
To dreſs cold fowl or pigeon.
CUT them into four quarters, beat up and egg o two, according to what you dreſs, grate a little nutmeg in, a little ſalt, ſome parſley chopped, a few crumbs of bread, beat them well together, dip them in this batter, and have ready ſome driping hot in a ſtew-pan, in which fry them of a fine light brown : have ready a little good gravy, thickened with a little flour, mixed with a ſpoonful of catchup ; lay the fry in the diſh, and pour the ſauce over. Garniſh with lemon, and a few muſhrooms, if you have any. A cold rabbit eats well done thus.
Here you will find the modern redaction for Hannah Glasse's To dress cold fowl or pigeon.
To mince veal.
CUT your veal as fine as posſibble, but don't chop it ; grate a little nutmeg over it, ſhred a little flour over it. To a large plate of veal, take four or five ſpoonfuls of water, let it boil, then put in the veal, with a piece of butter as big as an egg, ſtir it well together ; when it is all through hot, it is enough. Have ready a very thin piece of bread toaſted brown, cut it into three-corner ſippets, lay it round the plate, and pour in the veal. Juſt before your pour it it, ſqueeze in half a lemon, or half a ſpoonful of vinegar, Garniſh with lemon. You may put gravy in the room of water, if you love it ſtrong, but it is better without.
Here you will find the modern redaction for Hannah Glasse's To mince veal.
To fry cold veal.
CUT it in pieces about as thick as half a crown, and as long as you pleaſe, dip them in the yolk of an egg, and then in crumbs of bread, with a few ſweet-herbs, and ſhred lemon-peel in it ; grate a little nutmeg over them, and fry them in freſh butter. The butter muſt be hot, juſt enough to fry them in : in the mean time, make a little gravy of the bone of the veal ; when the meat is fried take it out with a fork, and lay it in a diſh before the fire, then ſhake a little fluor into the pan, and ſtir it round ; then put in a little gravy, ſqueeze in a little lemon, and pour it over the veal. Garniſh with lemon.
Here you will find the modern redaction for Hannah Glasse's To fry cold veal.
To toſs up cold veal white.
CUT the veal into little thin bits, put milk enough to it for ſauce, grate in a little nutmeg, a very little ſalt, a little piece of butter rolled in flour ; to half a pint of milk, the yolks of two eggs well beat, a ſpoonful of muſhroom-pickle, ſtir all together till it is thick ; then pour it into your diſh, and garniſh with lemon.
Cold fowl ſkinned, and done this way, eats well ; or the beſt end of a cold breaſt of veal ; firſt fry it, drain it from the fat, then pour this ſauce to it.
Here you will find the modern redaction for Hannah Glasse's To toss up cold veal white.
To haſh cold mutton.
CUT your mutton with a very ſharp knife in very little bits, as thin as poſſibble ; then boil the bones with an onion, a little ſweet-herbs, a blade of mace, a very little whole pepper, a little ſalt, a piece of cruſt toaſted very criſp : let it boil till there is juſt enough for ſauce, ſtrain it, and put it into a ſauce-pan, with a piece of butter rolled in flour ; put in the meat, when it is very hot, it is enough. Have ready ſome thin bread toaſted brown, cut three-corner-ways, lay them round the diſh, and pour in the haſh. As to walnut-pickle, and all ſorts of pickles, you muſt put in according to your fancy. Garniſh with pickles. Some love a ſmall onion peeled, and cut very ſmall, and done in the haſh.
Here you will find the modern redaction for Hannah Glasse's To hash cold mutton.
To haſh mutton like veniſon.
CUT it very thin as aobove; boil the bones as above ; ſtrain the liquor, where there is juſt enough for the haſh, to a quarter of a pint of gravy put a large ſpoonful of red wine, an onion peeled and chopped fine, a very little lemon-peel ſhred fine, a piece of butter as big as a ſmall walnut rolled in flour ; put it into a ſauce-pan with the meat, ſhake it all together, and when it is thoroughly hot, pour into your diſh. Haſh beef the ſame way.
Here you will find the modern redaction for Hannah Glasse's To hash mutton like venison.
To make collops of cold beef.
IF you have any cold inſide of a ſurloin of beef, take off all the fat, cut it very thin in little bits, cut an onion very ſmall, boil as much water as you think will do for ſauce, ſeaſon it with a little pepper and ſalt, and a bundle of ſweet herbs. Let the water boil, then put in the meat, with a good piece of butter rolled in flour, ſhake it round, and ſtir it. When the ſauce is thick and the meat done, take out the ſweet-herbs, and pour it into your diſh. They do better than freſh meat.
For the modern redaction of this recipe, see the beef entry in the To make collops of cold beef
To make a florentine of veal.
TAKE two kidneys of a loin of veal, fat and all, and mince it very fine, then chop a few herbs and put to it, and add a few currants : ſeaſon it with cloves, mace, nutmeg, and a little ſalt, four or five yolks of eggs chopped fine, and ſome crumbs of bread, a pippin or two chopped, ſome candied lemon-peel cut ſmall, a little ſack, and orange flour-water. Lay a ſheet of puff-paſte at the bottom of your diſh, and put in the ingredients, and cover it with another ſheet of puff paſte. Bake it in a ſlack oven, ſcrape ſugar on the top, and ſerve it up hot.
Here you will find the modern redaction for Hannah Glasse's To make a florentine of veal.
To make ſalamongundy.
TAKE two or three Roman or cabbage lettuces, and when you have waſhed them clean, ſwing them pretty dry in a cloth ; then beginning at the open end, cut them croſs-ways as fine as a good big thread, and lay the lettuces ſo cut, about an inch thick, all over the bottom of a diſh. When you have thus garniſhed your diſh, take two cold roaſted pullets or chickens, and cut the fleſh off the breaſts and wings into ſlices, about three inches long, a quarter of an inch broad, and as thin as a ſhilling : lay them upon the lettuce round the end to the middle of the diſh, and the other towards the brim ; then having boned and cut ſix anchovies, each into eight pieces, lay them all between each ſlice of the fowls, then cut the lean meat off the legs into dice, and cut a lemon into ſmall dice ; then mince the yolks of four eggs, three or four anchovies, and a little parſley, and make a round heap of theſe in your diſh, piling it up in the form of a ſugar-loaf, and garniſh it with onions as big as the yolks of eggs, boiled in a good deal of water very tender and white. Put the largeſt of the onions in the middle on the top of the ſalamongundy, and lay the reſt all round the brim of the diſh, as thick as you can lay them ; then beat ſome ſallad oil up with vinegar, ſalt, and pepper, and pour over it all. Garniſh with grapes juſt ſcalded, or French beans blanched, or aſtertion-flowers, and ſerve it up for a firſt courſe.
Here you will find the modern redaction for Hannah Glasse's To Make Salamongundy.
Another way.
MINCE two chickens, either boiled or roaſted, very fine, or veal, if you pleaſe, alſo mince the yolks of hard eggs very ſmall, and mince the whites very ſmall by them ſelves ; ſhred the pulp of two or three lemons very ſmall, then lay in your diſh a layer of mince-meat, and a layer of yolks of eggs, a layer of whites, a layer of anchovies, a layer of your ſhred lemon-pulp, a layer of pickles, a layer of ſorrel, a layer of ſpinach, and ſhalots ſred ſmall. When you have filled a diſh with the ingredients, ſet an orange or lemon on the top ; then garniſh with horſe-raddiſh ſcraped, barberries, and ſliced lemon. Beat up ſome oil, with the juice of lemon, ſalt, and muſtard, thick, and ſerve it up for a ſecond courſe, ſide-diſh, or middle-diſh, for ſupper.
Here you will find the modern redaction for Hannah Glasse's Salamongundy Another Way.
A third ſalamongundy.
MINCE veal or fowl very ſmall, a pickled herring boned and picked ſmall, cucumber minced ſmall, apples minced ſmall, an onion peeled and minced ſmall, ſome pickled red cabbage chopped ſmall, boiled parſley chopped fine, celery cut ſmall, the yolks of hard eggs chopped ſmall, and the whites chopped ſmall, and either lay all the ingredients by themſelves ſeparate on ſaucers, or in heaps in a diſh. Diſh them out with what pickles you have, and ſliced lemon nicely cut ; and if you can get aſtertion-flowers, lay them round it. This is a fine middle-diſh for ſupper; but you may always make ſalamongundy of ſuch things as you have, according to your fancy. The other ſorts you have in the chapter of faſts.
Here you will find the modern redaction for Hannah Glasse's A Third Salamongundy.
To make little paſties.
TAKE the kidney of a loin of veal cut very fine, with as much of the fat, the yolks of two hard eggs, ſeaſoned with a little ſalt, and half a ſmall nutmeg, Mix them well together, then roll it well in a puff-paſte cruſt, make three of it, and fry them nicely in hog's lard or butter.
They make a pretty little diſh for change. You may put in ſome carrot, and a little ſugar and ſpice, with the juice of an orange, and ſometimes apples, firſt boiled and ſweetened, with a little juice of lemon, or any fruit you pleaſe.
Petit paſties for garniſhing diſes.
MAKE a ſhort cruſt, roll it thick, make them about as big as the bowl of a ſpoon, and about an inch deep : take a piece of veal, enough to fill the patty, as much bacon and beef-ſuet, ſhred all very fine, ſeaſon them with pepper and ſalt, and a little ſweet-herbs ; put them into a little ſtew-pan, keep turning them about with a few muſhrooms chopped ſmall, for eight or ten minutes ; then fill your petty patties, and cover them with ſome cruſt. Colour them with the yolk of an egg, and bake them. Sometimes fill them with oyſters for fiſh, or the melts of the fiſh pounded, and ſeaſoned with pepper and ſalt ; fill them with lobſters, or what you fancy. They make a fine garniſhing, and give a diſh a fine look : if for a calf's head, the brains ſeaſoned is moſt proper, and ſome with oyſters.
Ox palates baked.
WHEN you ſalt a tongue, cut off the root, and take ſome ox palates, waſh them clean, cut them into ſix or ſeven pieces, put them into an earthern pot, juſt cover them with water, put in a blade or two of mace, twelve whole pepper-corns, three or four cloves, a little bundle of ſweet-herbs, a ſmall onion, half a ſpoonful of raſpings ; cover it cloſe with brown paper, and let it be well baked. When it comes out of the oven, ſeaſon it with ſalt to your palate.
Back to the contents of Hannah Glasse's 1774 book
The Art of Cookery Made Plain and Easy
