The art of cookery, made plain and easy ... By a lady (H. Glasse). The seventh edition

anchovy bacon bafte bake beat beaten mace beef beſt blades of mace brown bundle of fweet butter rolled chickens chopped clean clofe cloves cold cover it cloſe cruft crumbs of bread cut fmall difh diſh eggs fack fauce fauce-pan feafon fewet firſt fkin flices flow fire foftly fome foop force-meat fowl fpoonfuls ftew-pan ftir ftrain fugar fweet herbs Garnish with lemon grated gravy half a pint half a pound juſt lemon lemon-peel let it boil let it ftew liquor little falt little flour little piece meat melted butter milk muſhrooms muſt mutton nutmeg onion ounce oven parſley peel pepper and falt pickle piece of butter pleaſe pudding quart quarter ragoo red wine roaft rolled in flour ſeaſon Seville orange ſhake ſkin ſmall ſpoonfuls ſtew ſtir ſweet theſe thick thin truffles uſe veal vinegar waſhed white wine whole pepper yolks