Featured in Comfort’s Rebellion
Recipes from "The Art of Cookery Made Plain and Easy" By Hannah Glasse
To Roast Venison
Take a haunch of venison and spit it; run some butter all over your haunch; take four sheets of paper well buttered, put two in the haunch and then make a paste with some flour, a little butter and water; roll it out half as big as your haunch and put it over the fat part, then put the other two sheets of paper on, and tie them with some packthread; lay it to a brisk fire and baste it well all the time of roasting; if a large haunch of twenty-four pounds it will take three hours and a half, except it is a very large fire, then three hours will do: smaller in proportion.
To roast Geese, Turkeys, etc.
Wen you roast a goose, turkey or fowls of
any sort, take care to singe them with a piece of
white paper, and baste them with a piece of butter;
drudge them with a little flour and sprinkle a
little salt on; and when the smoke begins to draw
to the fire, and they look plumb, baste them again,
and drudge them with a little flour, and take them up.
Sauce for a Goose.
For a goose make a little good gravy, and
put it into a bason by itself add some apple-sauce
into another.
Green Peas Soup
Take a gallon of water, make it boil ; then put
in six onions, four turnips, two carrots, and two
heads of celery cut in slices, four cloves, four
blades of mace, four cabbage-lettuces cut small
stew them for an hour ; then strain it off, and put
in two quarts of old green peas;, and boil them in
the liquor till tender ; then beat or bruise them,
mix them up with the broth, and rub them
through a tammy or cloth, and put it in a clean
pot, and boil it up fifteen minutes ; season with
pepper and salt to your liking; then put your
soup in your tureen, with small slices of bread
toasted very hard.
Recipes from "American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables, Amelia Simmons, Printed by Hudson & Goodwin, 1796"
Crookneck, or Winter Squash Pudding
Core, boil and skin a good squash, and bruize it well;
take 6 large apples, pared, cored, and stewed tender, mix together; add 6 or 7 spoonsful of dry bread or biscuit, rendered fine as meal, half pint milk or cream, 2 spoons of rose-water, 2 do. wine, 5 or 6 eggs beaten and strained, nutmeg, salt and sugar to your taste, one spoon flour, beat all smartly together, bake.
The above is a good receipt for Pompkins, Potatoes or Yams, adding more moistening or milk and rose water, and to the two latter a few black or Lisbon currants, or dry whortleberries scattered in, will make it better.
Johny Cake, or Hoe Cake
Scald 1 pint of milk and put to 3 pints of Indian meal, and half pint of flower—bake before the fire. Or scald with milk two thirds of the Indian meal, or wet two thirds with boiling water, add salt, molasses and shortening, work up with cold water pretty stiff, and bake as above.
Apricot Pudding
Coddle six large apricots very tender, break them very small, sweeten them to your taste. When they are col, add six eggs, oly two whites well beat, mix them well together with a pint of good gream, lay a puff paste all over your dish and pour in your ingredients. Bake it half an hour, don’t let the oven be too hot; when it is enough, throw a little fine sugar all over it and send it hot to the table.
