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ENGLISH HOUSEWIFRY
ENGLISH HOUSEWIFRY
In above FOUR HUNDRED AND FIFTY RECEIPTS, Giving DIRECTIONS in most PARTS of COOKERY; And how to prepare various SORTS of SOOPS, CAKES, MADE-DISHES, CREAMS, PASTES, JELLIES, PICKLES, MADE-WINES, &c. With CUTS for the orderly placing the DISHES and COURSES; also Bills of Fare for every Month in the Year; and an alphabetical INDEX to the Whole. A BOOK necessary for Mistresses of Families, higher and lower Women Servants, and confined to Things USEFUL, SUBSTANTIAL and SPLEND
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THE PREFACE
THE PREFACE
It is not doubted but the candid Reader will find the following BOOK in correspondence with the title, which will supersede the necessity of any other recommendation that might be given it. As the complier of it engaged in the undertaking at the instance and importunity of many persons of eminent account and distinction, so she can truly assure them, and the world, that she has acquitted herself with the utmost care and fidelity. And she entertains the greater hopes that her performance will mee
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2. CUCUMBER SOOP.
2. CUCUMBER SOOP.
Take a houghil of beef, break it small and put it into a stew-pan, with part of a neck of mutton, a little whole pepper, an onion, and a little salt; cover it with water, and let it stand in the oven all night, then strain it and take off the fat; pare six or eight middle-siz'd cucumbers, and slice them not very thin, stew them in a little butter and a little whole pepper; take them out of the butter and put 'em in the gravy. Garnish your dish with raspings of bread, and serve it up with toasts
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8. CRAW-FISH SOOP.
8. CRAW-FISH SOOP.
Take a knuckle of veal, and part of a neck of mutton to make white gravy, putting in an onion, a little whole pepper and salt to your taste; then take twenty crawfish, boil and beat them in a marble mortar, adding thereto alittlee of the gravy; strain them and put them into the gravy; also two or three pieces of white bread to thicken the soop; boil twelve or fourteen of the smallest craw-fish, and put them whole into the dish, with a few toasts, or French roll, which you please; so serve it up.
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22. MUTTON-CHOPS.
22. MUTTON-CHOPS.
Take a leg of mutton half-roasted, when it is cold cut it in thin pieces as you would do any other meat for hashing, put it into a stew-pan with a little water or small gravy, two or three spoonfuls of claret, two or three shalots shred, or onions, and two or three spoonfuls of oyster pickle; thicken it up with a little flour, and so serve it up. Garnish your dish with horse-radish and pickles. You may do a shoulder of mutton the same way, only boil the blade-bone, and lie in the middle. 23. A f
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60. CHICKENS SURPRISE.
60. CHICKENS SURPRISE.
Take half a pound of rice, set it over a fire in soft water, when it is half-boiled put in two or three small chickens truss'd, with two or three blades of mace, and a little salt; take a piece of bacon about three inches square, and boil it in water whilst almost enough, then take it out, pare off the outsides, and put it into the chickens and rice to boil a little together; (you must not let the broth be over thick with rice) then take up your chickens, lay them on a dish, pour over them the r
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67. POTTED TURKEY.
67. POTTED TURKEY.
Take a turkey, bone her as you did for the pie, and season it very well in the inside and outside with mace, nutmeg, pepper and salt, then put it into a pot that you design to keep it in, put over it a pound of butter, when it is baked draw from it the gravy, and take off the fat, then squeeze it down very tight in the pot; and to keep it down lay upon it a weight; when it's cold take part of the butter that came from it, and clarify a little more with it to cover your turkey, and keep it in a c
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69. MIRRANADED PIGEONS.
69. MIRRANADED PIGEONS.
Take six pigeons, and truss them as you would do for baking, break the breast-bones, season and stuff them as you did for jugging, put them into a little deep dish and lay over them half a pound of butter; put into your dish a little water. Take half a pound of rice, cree it soft as you would do for eating, and pour it upon the back of a sieve, let it stand while it is cold, then take a spoon and flat it like paste on your hand, and lay on the breast of every pigeon a cake; lay round your dish s
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131. A HUNTING PUDDING.
131. A HUNTING PUDDING.
Take a pound of fine flour, a pound of beef-suet shred fine, three quarters of a pound of currans well cleaned, a quartern of raisins stoned and shred, five eggs, a little lemon-peel shred fine, half a nutmeg grated, a jill of cream, a little salt, about two spoonfuls of sugar, and a little brandy, so mix all well together, and tie it up right in your cloth; it will take two hours boiling; you must have a little white wine and butter for your sauce....
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132. A CALF'S-FOOT PUDDING.
132. A CALF'S-FOOT PUDDING.
Take two calf's feet, when they are clean'd boil them as you would for eating; take out all the bones; when they are cold shred them in a wooden bowl as small as bread crumbs; then take the crumbs of a penny loaf, three quarters of a pound of beef suet shred fine, grate in half a nutmeg, take half a pound of currans well washed, half a pound of raisins stoned and shred, half a pound of sugar, six eggs, and a little salt, mix them all together very well, with as much cream as will wet them, so bu
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133. A SAGOO PUDDING.
133. A SAGOO PUDDING.
Take three or four ounces of sagoo, and wash it in two or three waters, set it on to boil in a pint of water, when you think it is enough take it up, set it to cool, and take half of a candid lemon shred fine, grate in half of a nutmeg, mix two ounces of jordan almonds blanched, grate in three ounces of bisket if you have it, if not a few bread-crumbs grated, a little rose-water and half a pint of cream; then take six eggs, leave out two of the whites, beat them with a spoonful or two of sack, p
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134. A MARROW PUDDING.
134. A MARROW PUDDING.
Take a penny loaf, take off the outside, then cut one half in thin slices; take the marrow of two bones, half a pound of currans well cleaned, shred your marrow, and strinkle a little marrow and currans over the dish; if you have not marrow enough you may add to it a little beef-suet shred fine; take five eggs and beat them very well, put to them three jills of milk, grate in half a nutmeg, sweeten it to your taste, mix all together, pour it over your pudding, and save a little marrow to strinkl
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135. A CARROT PUDDING.
135. A CARROT PUDDING.
Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a marble mortar, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish, and have a little white wine, butter and sugar, for the sauce....
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136. A GROUND RICE PUDDING.
136. A GROUND RICE PUDDING.
Take half a pound of ground rice, half cree it in a quart of milk, when it is cold put to it five eggs well beat, a jill of cream, a little lemon-peel shred fine, half a nutmeg grated, half a pound of butter, and half a pound of sugar, mix them well together, put them into your dish with a little salt, and bake it with a puff-paste round your dish; have a little rose-water, butter and sugar to pour over it, you may prick in it candid lemon or citron if you please. Half of the above quantity will
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137. A POTATOE PUDDING.
137. A POTATOE PUDDING.
Take three or four large potatoes, boil them as you would do for eating, beat them with a little rose-water and a glass of sack in a marble mortar, put to them half a pound of sugar, six eggs, half a pound of melted butter, half a pound of currans well cleaned, a little shred lemon-peel, and candid orange, mix altogether and serve it up. 138. An APPLE PUDDING. Take half a dozen large codlins, or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a poun
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CONTAINING,
CONTAINING,
Upwards of Sixty Modern and Valuable RECEIPTS IN PASTRY MADE DISHES PRESERVING MADE WINES, &c. &c. Collected by a PERSON of JUDGMENT. SUPPLEMENT TO MOXON'S Cookery....
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1. A GRANADE.
1. A GRANADE.
Take the caul of a leg of veal, lie it into a round pot; put a layer of the flitch part of bacon at the bottom, then a layer of forc'd-meat, and a layer of the leg part of veal cut as for collops, 'till the pot is fill'd up; which done, take the part of the caul that lies over the edge of the pot, close it up, tie a paper over, and send it to the oven; when baked, turn it out into your dish.— Sauce . A good light-brown gravy, with a few mushrooms, morels, or truffles; serve it up hot. 2. The fin
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8. VEAL COULEY.
8. VEAL COULEY.
Take a little lean bacon and veal, onion, and the yellow part of a carrot, put it into a stew-pan; set it over a slow fire, and let it simmer till the gravy is quite brown, then put in small gravy, or boiling water; boil it a quarter of an hour, and then it is ready for use. Take two necks of mutton, bone them, lard one with bacon, the other with parsley; when larded, put a little couley over a slow stove, with a slice of lemon whilst the mutton is set, then skewer it up like a couple of rabbits
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16. LOBSTER A'L'ITALIENNE.
16. LOBSTER A'L'ITALIENNE.
Cut the tail of the lobster in square pieces, take the meat out of the claws, bruise the red part of the lobster very fine, stir it in a pan with a little butter, put some gravy to it; strain it off while hot, then put in the lobster with a little salt; make it hot, and send it up with sippets round your dish. 17. To do CHICKENS, or any FOWL'S FEET. Scald the feet till the skin will come off, then cut off the nails; stew them in a pot close cover'd set in water, and some pieces of fat meat till
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20. WALNUT CATCHUP.
20. WALNUT CATCHUP.
Take the walnuts when they are ready for pickling, beat them in a mortar, and strain the juice thro' a flannel bag; put to a quart of juice a jill of white wine, a jill of vinegar, twelve shalots sliced, a quarter of an ounce of mace, two nutmegs sliced, one ounce of black pepper, twenty four cloves, and the peels of two Seville oranges, pared so thin that no white appears, boil it over a slow fire very well, and scum it as it boils; let it stand a week or ten days cover'd very close, then pour
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22. ALMOND PUDDING.
22. ALMOND PUDDING.
Take one pound of almonds, blanch'd and beat fine, one pint of cream, the yolks of twelve eggs, two ounces of grated bread, half a pound of suet, marrow, or melted butter, three quarters of a pound of fine sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a dish, or little tins. The above are very good put in skins. 23. ALMOND PUDDING another Way . Boil a quart of cream, when cold, mix in the whites of seven eggs well beat; blanch five ounces of almonds, beat them with rose or
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30. ALMOND BISKETS.
30. ALMOND BISKETS.
Blanch a pound of almonds, lie them in water for three or four hours, dry them with a cloth, and beat them fine with eight spoonfuls of rose or orange-flower water; then boil a pound of fine sugar to wire-height, and stir in the almonds, mix them well over the fire; but do not let them boil; pour them into a bason, and beat them with a spoon 'till quite cold; then beat six whites of eggs, a quarter of a pound of starch, beat and searc'd, beat the eggs and starch together, 'till thick; stir in th
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32. APRICOCK JUMBALLS.
32. APRICOCK JUMBALLS.
Take ripe apricocks, pare, stone, and beat them small, then boil them till they are thick, and the moisture dry'd up, then take them off the fire, and beat them up with searc'd sugar, to make them into pretty stiff paste, roll them, without sugar, the thickness of a straw; make them up in little knots in what form you please; dry them in a stove or in the sun. You may make jumballs of any sort of fruit the same way....
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33. BURNT CREAM.
33. BURNT CREAM.
Boil a stick of cinnamon in a pint of cream, four eggs well beat, leaving out two whites, boil the cream and thicken it with the eggs as for a custard; then put it in your dish, and put over it half a pound of loaf sugar beat and searc'd; heat a fire-shovel red-hot, and hold it over the top till the sugar be brown. So serve it up. 34. Little PLUMB CAKES. Take two pounds of flour dry'd, three pounds of currans well wash'd, pick'd and dry'd, four eggs beaten with two spoonfuls of sack, half a jack
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37. OAT-MEAL CAKES.
37. OAT-MEAL CAKES.
Take a peck of fine flour, half a peck of oat-meal, and mix it well together; put to it seven eggs well beat, three quarts of new milk, a little warm water, a pint of sack, and a pint of new yeast; mix all these well together, and let it stand to rise; then bake them. Butter the stone every time you lie on the cakes, and make them rather thicker than a pan-cake....
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38. BATH CAKES.
38. BATH CAKES.
Take two pounds of flour, a pound of sugar, and a pound of butter; wash the butter in orange-flower water, and dry the flour; rub the butter into the flour as for puff-paste, beat three eggs fine in three spoonfuls of cream, and a little mace and salt, mix these well together with your hand, and make them into little cakes; rub them over with white of egg, and grate sugar upon them; a quarter of an hour will bake them in a slow oven. 39. A Rich White PLUMB-CAKE. Take four pounds of flour dry'd,
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41. LEMON BRANDY.
41. LEMON BRANDY.
Pour a gallon of brandy into an earthen pot, put to it the yellow peel of two dozen lemons, let it stand two days and two nights, then pour two quarts of spring water into a pan and dissolve in it two pounds of refin'd loaf sugar, boil it a quarter of an hour, and put it to the brandy; then boil and scum three jills of blue milk, and mix all together, let it stand two days more, then run it thro' a flannel bag, or a paper within a tunnel, and bottle it. 42. To make RATIFEE another Way . Take a h
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45. BARBERRY CAKES.
45. BARBERRY CAKES.
Draw off the juice as for curran jelly, take the weight of the jelly in sugar, boil the sugar to sugar again; then put in the jelly, and keep stirring till the sugar is dissolved; let it be hot, but not boil; then pour it out, and stir it three or four times; when it is near cold drop it on glasses in little cakes, and set them in the stove. If you would have them in the form of jumballs, boil the sugar to a high candy, but not to sugar again, and pour it on a pie plate; when it will part from t
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46. BARBERRY DROPS.
46. BARBERRY DROPS.
When the barberries are full ripe, pull 'em off the stalk, put them in a pot, and boil them in a pan of water till they are soft, then pulp them thro' a hair-sieve, beat and searce the sugar, and mix as much of the searc'd sugar with the pulp, as will make it of the consistance of a light paste; then drop them with a pen-knife on paper (glaz'd with a slight stone) and set them within the air of the fire for an hour, then take them off the paper and keep them dry. 47. To candy ORANGES whole anoth
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50. CURRAN JELLY.
50. CURRAN JELLY.
Take eight pounds of ripe, pick'd fruit, put these into three pounds of sugar boil'd candy height, and so let these simmer till the jelly will set; then run it off clear thro' a flannel bag, and glass it up for use. This never looks blue, nor skims half so much, as the other way. 51. To preserve red or white CURRANS whole . Pick two pounds of currans from the stalks, then take a pound and a half of loaf sugar, and wet it in half a pint of curran juice, put in the berries, and boil them over a sl
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52. SYRRUP OF POPPIES.
52. SYRRUP OF POPPIES.
Take two pounds of poppy flowers, two ounces of raisins, shred them, and to every pound of poppies put a quart of boiling water, half an ounce of sliced liquorice, and a quarter of an ounce of anniseeds; let these stand twelve hours to infuse, then strain off the liquor, and put it upon the same quantity of poppies, raisins, liquorice, and anniseeds as before, and let this stand twelve hours to infuse, which must be in a pitcher, set within a pot or pan of hot water; then strain it, and take the
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57. GINGER WINE.
57. GINGER WINE.
Take fourteen quarts of water, three pounds of loaf sugar, and one ounce of ginger sliced thin, boil these together half an hour, fine it with the whites of two eggs; when new milk warm put in three lemons, a quart of brandy, and a white bread toast, covered on both sides with yeast; put all these together into a stand, and work it in one day; then tun it: It will be ready to bottle in five days, and be ready to drink in a week after it is bottled. 58. COWSLIP WINE another Way . To five gallons
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60. FRENCH BREAD.
60. FRENCH BREAD.
To half a peck of flour, put a full jill of new yeast, and a little salt, make it with new milk (warmer than from the cow) first put the flour and barm together, then pour in the milk, make it a little stiffer than a seed-cake, dust it and your hands well with flour, pull it in little pieces, and mould it with flour very quick; put it in the dishes, and cover them with a warm cloth (if the weather requires it) and let them rise till they are half up, then set them in the oven, (not in the dishes
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FINIS.
FINIS.
A BILL of FARE FOR EVERY SEASON of the YEAR. For JANUARY . First Course . At the Top Gravy Soop. Remove Fish. At the Bottom a Ham. In the Middle stew'd Oysters or Brawn. For the four corners. A Fricassy of Rabbits, Scotch Collops, boil'd Chickens, Calf Foot Pie, or Oyster Loaves. Second Course . At the Top Wild Ducks. At the Bottom a Turkey. In the Middle Jellies or Lemon Posset. For the four Corners. Lobster and Tarts, Cream Curds,
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A SUPPER
A SUPPER
For JANUARY . At the Top a Dish of Plumb Gruel. Remove, boil'd Fowls. At the Bottom a Dish of Scotch Collops. In the Middle Jellies. For the four Corners. Lobster, Solomon-Gundie, Custard, Tarts. For FEBRUARY . At the Top a Dish of Fish. Remove, a Couple of roasted Fowls. At the Bottom wild Ducks. For the four Corners. Collar'd Pig, Cheese Cakes, stew'd Apples and Curds. In the Middle hot minc'd Pies. For MARCH . At the Top a Sack Posse
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