Plain and Easy

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the other four yolks beat fine ↝ Egg, yolk only, raw [Eggs and omelets]
a gill of white wine ↝ Wine, white [Wine]
a gill of pickled mushrooms ↝ Mushrooms, pickled [Olives, pickles, pickled vegetables]
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
red wine and butter ↝ Wine, red [Wine]
red wine and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

put all into the sauce-pan to the other ingredients
stir all well together one way till it is thick and fine
pour it over all
garnish with notched lemon
mix it up with red wine and butter, and it will do for a first course

Original Text

PLAIN and EASY.
pound of butter, the other four yolks beat fine, a gill of white
wine, a gill of pickled muſhrooms, a little beaten mace, and a
little nutmeg; put all into the sauce-pan to the other ingredients,
stir all well together one way till it is thick and fine; pour it over
all, and garnish with notched lemon.
This is a grand dish at a second course. Or you may mix it up
with red wine and butter, and it will do for a first course.

Notes

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