_ENGLISH_ HOUSEWIFRY
EXEMPLIFIED
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 SPLENDID,
and calculated for the Preservation of HEALTH, and upon the Measures
of _Frugality_, being the Result of thirty Years _Practice_ and
_Experience_.
By ELIZABETH MOXON.
WITH An APPENDIX CONTAINING,
Upwards of Sixty RECEIPTS, of the most valuable Kind, communicated to
the Publisher by several Gentlewomen in the Neighbourhood, distinguished
by their extraordinary Skill in HOUSEWIFRY.
THE RETURNS OF SPIRITUAL COMFORT and GRIEF, In a Devout SOUL.
Represented by an Intercourse of Letters to the Right Honourable Lady
LETICE, Countess of Falkland, in her Life Time.
Publish'd for the Benefit and Ease of all who labour under Spiritual
Afflictions.
1764.
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 meet
with the kinder acceptance, because of the good opinion she has been
held in by those, her ever honour'd friends, who first excited her to
the publication of her BOOK, and who have been long eye-witnesses of
her skill and behaviour in the business of her calling.
She has nothing to add, but her humblest thanks to them, and to all
others with whom she has received favour and encouragement.
_ENGLISH_ HOUSEWIFRY.
1. _To make_ VERMICELLY SOOP.
Take a neck of beef, or any other piece; cut off some slices, and fry
them with butter 'till they are very brown; wash your pan out every
time with a little of the gravy; you may broil a few slices of the beef
upon a grid-iron: put all together into a pot, with a large onion, a
little salt, and a little whole pepper; let it stew 'till the meat is
tender, and skim off the fat in the boiling; them strain it into your
dish, and boil four ounces of vermicelly in a little of the gravy 'till
it is soft: Add a little stew'd spinage; then put all together into a
dish, with toasts of bread; laying a little vermicelly upon the toast.
Garnish your dish with creed rice and boil'd spinage, or carrots slic'd
thin.
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 of bread or _French_ roll.
3. _To make_ HARE SOOP.
Cut the hare into small pieces, wash it and put it into a stew-pan,
with a knuckle of veal; put in it a gallon of water, a little salt, and
a handful of sweet herbs; let it stew 'till the gravy be good; fry a
little of the hare to brown the soop; you may put in it some crusts of
write bread among the meat to thicken the soop; put it into a dish,
with a little stew'd spinage, crisp'd bread, and a few forc'd-meat
balls. Garnish your dish with boil'd spinage and turnips, cut it in
thin square slices.
4. _To make Green_ PEASE SOOP.
Take a neck of mutton, and a knuckle of veal, make of them a little
good gravy; then take half a peck of the greenest young peas, boil and
beat them to a pulp in a marble mortar; then put to them a little of
the gravy; strain them through a hair sieve to take out all the pulp;
put all together, with a little salt and whole pepper; then boil it a
little, and if you think the soop not green enough, boil a handful of
spinage very tender, rub it through a hair-sieve, and put into the soop
with one spoonful of wheat-flour, to keep it from running: You must not
let it boil after the spinage is put in, it will discolour it; then cut
white bread in little diamonds, fry them in butter while crisp, and put
it into a dish, with a few whole peas. Garnish your dish with creed
rice, and red beet-root.
You may make asparagus-soop the same way, only add tops of asparagus,
instead of whole pease.
5. _To make_ ONION SOOP.
Take four or five large onions, pill and boil them in milk and water
whilst tender, (shifting them two or three times in the boiling) beat
'em in a marble mortar to a pulp, and rub them thro' a hair-sieve, and
put them into a little sweet gravy; then fry a few slices of veal, and
two or three slices of lean bacon; beat them in a marble mortar as
small as forc'd-meat; put it into your stew-pan with the gravy and
onions, and boil them; mix a spoonful of wheat-flour with a little
water, and put it into the soop to keep it from running; strain all
through a cullender, season it to your taste; then put into the dish a
little spinage stew'd in butter, and a little crisp bread; so serve it
up.
6. _Common_ PEASE SOOP _in Winter_.
Take a quart of good boiling pease which put into a pot with a gallon
of soft water whilst cold; add thereto a little beef or mutton, a
little hung beef or bacon, and two or three large onions; boil all
together while your soop is thick; salt it to your taste, and thicken
it with a little wheat-flour; strain it thro' a cullender, boil a
little sellery, cut it in small pieces, with a little crisp bread, and
crisp a little spinage, as you would do parsley, then put it in a dish,
and serve it up. Garnish your dish with raspings of bread.
7. _To make_ PEASE SOOP _in Lent_.
Take a quart of pease, put them into a pot with a gallon of water, two
or three large onions, half a dozen anchovies, a little whole pepper
and salt; boil all together whilst your soop is thick; strain it into a
stew-pan through a cullender, and put six ounces of butter (work'd in
flour) into the soop to thicken it; also put in a little boil'd
sellery, stew'd spinage, crisp bread, and a little dry'd mint powdered;
so serve it up.
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.
You may make lobster soop the same way, only add into the soop the
seeds of the lobster.
9. _To make_ SCOTCH SOOP.
Take a houghil of beef, cut it in pieces, with part of a neck of
mutton, and a pound of _French_ barley; put them all into your pot,
with six quarts of water; let it boil 'till the barley be soft, then
put in a fowl; as soon as 'tis enough put in a handful of red beet
leaves or brocoli, a handful of the blades of onions, a handful of
spinage, washed and shred very small; only let them have a little boil,
else it will spoil the greenness. Serve it up with the fowl in a dish,
garnish'd with raspings of bread.
10. _To make_ SOOP _without Water_.
Take a small leg of mutton, cut it in slices, season it with a little
pepper and salt; cut three middling turnips in round pieces, and three
small carrots scrap'd and cut in pieces, a handful of spinage, a little
parsley, a bunch of sweet herbs, and two or three cabbage lettice; cut
the herbs pretty small, lay a row of meat and a row of herbs; put the
turnips and carrots at the bottom of the pot, with an onion, lay at the
top half a pound of sweet butter, and close up the pot with coarse
paste; them put the pot into boiling water, and let it boil for four
hours; or in a slow oven, and let it stand all night; when it is enough
drain the gravy from the meat, skim off the fat, then put it into your
dish with some toasts of bread, and a little stew'd spinage; to serve
it up.
11. _To stew a_ BRISKET _of_ BEEF.
Take the thin part of a brisket of beef, score the skin at the top;
cross and take off the under skin, then take out the bones, season it
highly with mace, a little salt, and a little whole pepper, rub it on
both sides, let it lay all night, make broth of the bones, skim the fat
clean off, put in as much water as will cover it well, let it stew over
a slow fire four or five hours, with a bunch of sweet herbs and an
onion cut in quarters; turn the beef over every hour, and when you find
it tender take it out of the broth and drain it very well, having made
a little good strong gravy.
A ragoo with sweet-breads cut into pieces, pullets tenderly boil'd and
cut in long pieces; take truffles and morels, if you have any
mushrooms, with a little claret, and throw in your beef, let it stew a
quarter of an hour in the ragoo, turning it over sometimes, then take
out your beef, and thicken your ragoo with a lump of butter and a
little flour. Garnish your dish with horse-radish and pickles, lay the
ragoo round your beef, and a little upon the top; so serve it up.
12. _To stew a_ RUMP _of_ BEEF.
Take a fat rump of young beef and cut off the fag end, lard the low
part with fat bacon, and stuff the other part with shred parsley; put
it into your pan with two or three quarts of water, a quart of Claret,
two or three anchovies, an onion, two or three blades of mace, a little
whole pepper, and a bunch of sweet herbs; stew it over a slow fire five
or six hours, turning it several times in the stewing, and keep it
close cover'd; when your beef is enough take from it the gravy, thicken
part of it with a lump of butter and flour, and put it upon the dish
with the beef. Garnish the dish with horse-radish and red-beet root.
There must be no salt upon the beef, only salt the gravy to your taste.
You may stew part of a brisket, or an ox cheek the same way.
13. _To make_ OLIVES _of_ BEEF.
Take some slices of a rump (or any other tender piece) of beef, and
beat them with a paste pin, season them with nutmeg, pepper and salt,
and rub them over with the yolk of an egg; make a little forc'd-meat of
veal, beef-suet, a few bread crumbs, sweet-herbs, a little shred mace,
pepper, salt, and two eggs, mixed all together; take two or three
slices of the beef, according as they are in bigness, and a lump of
forc'd-meat the size of an egg; lay your beef round it, and roll it in
part of a kell of veal, put it into an earthen dish, with a little
water, a glass of claret, and a little onion shred small; lay upon them
a little butter, and bake them in an oven about an hour; when they come
out take off the fat, and thicken the gravy with a little butter and
flour; six of them is enough for a side dish. Garnish the dish with
horseradish and pickles.
You may make olives of veal the same way.
14. _To fry_ BEEF-STEAKS.
Take your beef steaks and beat them with the back of a knife, fry them
in butter over a quick fire, that they may be brown before they be too
much done; when they are enough put them into an earthen pot whilst you
have fry'd them all; pour out the fat, and put them into your pan with
a little gravy, an onion shred very small, a spoonful of catchup and a
little salt; thicken it with a little butter and flour, the thickness
of cream. Garnish your dish with pickles.
Beef-steaks are proper for a side-dish.
15. BEEF-STEAKS _another Way_.
Take your beef-steaks and beat them with the back of a knife, strow
them over with a little pepper and salt, lay them on a grid-iron over a
clear fire, turning 'em whilst enough; set your dish over a
chafing-dish of coals, with a little brown gravy; chop an onion or
Shalot as small as pulp, and put it amongst the gravy; (if your steaks
be not over much done, gravy will come therefrom;) put it on a dish and
shake it all together. Garnish your dish with shalots and pickles.
16. _A_ SHOULDER _of_ MUTTON _forc'd_.
Take a pint of oysters and chop them, put in a few bread-crumbs, a
little pepper, shred mace, and an onion, mix them all together, and
stuff your mutton on both sides, then roast it at a slow fire, and
baste it with nothing but butter; put into the dripping-pan a little
water, two or three spoonfuls of the pickle of oysters, a glass of
claret, an onion shred small, and an anchovy; if your liquor waste
before your mutton is enough, put in a little more water; when the meat
is enough, take up the gravy, skim off the fat, and thicken it with
flour and butter; then serve it up. Garnish your dish with horse-radish
and pickles.
17. _To stew a_ FILLET _of_ MUTTON.
Take a fillet of mutton, stuff it the same as for a shoulder, half
roast it, and put it into a stew pan with a little gravy, a jill of
claret, an anchovy, and a shred onion; you may put in a little
horse-radish and some mushrooms; stew it over a slow fire while the
mutton is enough; take the gravy, skim off the fat, and thicken it with
flour and butter; lay forc'd-meat-balls round the mutton. Garnish your
dish with horse-radish and mushrooms.
It is proper either for a side-dish or bottom dish; if you have it for
a bottom-dish, cut your mutton into two fillets.
18. _To Collar a Breast of_ MUTTON.
Take a breast of mutton, bone it, and season it with nutmeg, pepper and
salt, rub it over with the yolk of an egg; make a little forc'd-meat of
veal or mutton, chop it with a little beef-suet, a few bread-crumbs,
sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, and
a spoonful or two of cream; mix all together and lay it over the
mutton, roll it up and bind it about with course inkle; put it into an
earthen dish with a little water, dridge it over with flour, and lay
upon it a little butter; it will require two hours to bake it. When it
is enough take up the gravy, skim off the fat, put in an anchovy and a
spoonful of catchup, thicken it with flour and butter; take the inkle
from the mutton and cut it into three or four rolls; pour the sauce
upon the dish, and lay about it forc'd-meat-balls. Garnish your dish
with pickles.
19. _To Collar a Breast of_ MUTTON _another Way_.
Take a breast of mutton, bone it, and season it with nutmeg, pepper and
salt; roll it up tight with coarse incle and roast it upon a spit; when
it is enough lay it whole upon the dish. Then take four or six
cucumbers, pare them and cut them in slices, not very thin; likewise
cut three or four in quarters length way, stew them in a little brown
gravy and a little whole pepper; when they are enough thicken them with
flour and butter the thickness of cream; so serve it up. Garnish your
dish with horse-radish.
20. _To Carbonade a Breast of_ MUTTON.
Take a breast of mutton, half bone it, nick it cross, season it with
pepper and salt; then broil it before the fire whilst it be enough,
strinkling it over with bread-crumbs; let the sauce be a little gravy
and butter, and a few shred capers; put it upon the dish with the
mutton. Garnish it with horse-radish and pickles.
This is proper for a side-dish at noon, or a bottom-dish at night.
21. _A Chine of_ MUTTON _roasted, with stew'd_ SELLERY.
Take a loyn of mutton, cut off the thin part and both ends, take off
the skin, and score it in the roasting as you would do pork; then take
a little sellery, boil it, and cut it in pieces about an inch long, put
to it a little good gravy, while pepper and salt, two or three
spoonfuls of cream and a lump of butter, so thicken it up, and pour it
upon your dish with your mutton.--This is proper for a side-dish.
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 forc'd_ LEG _of_ MUTTON.
Take a leg of mutton, loose the skin from the meat, be careful you do
not cut the skin as you loosen it; then cut the meat from the bone, and
let the bone and skin hang together, chop the meat small, with a little
beef-suet, as you would do sausages; season it with nutmeg, pepper and
salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred
parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay
it upon an earthen dish; lay upon the meat a little flour and butter,
and a little water in the dish; it will take an hour and a half baking;
when you dish it up lay about it either mutton or veal chollops, with
brown gravy sauce. Garnish your dish with horse-radish and lemon. You
may make a forc'd leg of lamb the same way.
24. _To make_ FRENCH CUTLETS _of_ MUTTON.
Take a neck of mutton, cut it in joints, cut off the ends of the long
bones, then scrape the meat clean off the bones about an inch, take a
little of the inpart of the meat of the cutlets, and make it into
forc'd-meat; season it with nutmeg, pepper, and salt; then lay it upon
your cutlets, rub over them the yolk of an egg to make it stick; chop a
few sweet herbs, and put to them a few bread-crumbs, a little pepper
and salt, and strew it over the cutlets, and wrap them in double
writing-paper; either broil them before the fire or in an oven, half an
hour will do them; when you dish them up, take off the out-paper, and
set in the midst of the dish a little brown gravy in a china-bason; you
may broil them without paper if you please.
25. _To fry_ MUTTON STEAKS.
Take a loyn of mutton, cut off the thin part, then cut the rest into
steaks, and flat them with a bill, season them with a little pepper and
salt, fry them in butter over a quick fire; as you fry them put them
into a stew-pan or earthen-pot, whilst you have fried them all; then
pour the fat out of the pan, put in a little gravy, and the gravy that
comes from the steaks, with a spoonful of claret, an anchovy, and an
onion or a shalot shred; shake up the steaks in the gravy, and thicken
it with a little flour; so serve them up. Garnish your dish with horse
radish and shalots.
26. _To make artificial_ VENISON _of_ MUTTON.
Take a large shoulder of mutton, or a middling fore quarter, bone it,
lay it in an earthen dish, put upon it a pint of claret, and let it lie
all night; when you put it into your pasty-pan or dish, pour on the
claret that it lay in, with a little water and butter; before you put
it into your pasty-pan, season it with pepper and salt; when you make
the pasty lie no paste in the bottom of the dish.
27. _How to brown Ragoo a_ BREAST _of_ VEAL.
Take a breast of veal, cut off both the ends, and half roast it; then
put it into a stew-pan, with a quart of brown gravy, a spoonful of
mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew
over a slow fire whilst your veal is enough; then put in two or three
shred mushrooms or oysters, two or three spoonfuls of white wine;
thicken up your sauce with flour and butter; you may lay round your
veal some stew'd morels and truffles; if you have none, some pallets
stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs
and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut
in pieces, and lay over the veal, or fry'd oysters; when you fry your
oysters you must dip them in egg and flour mixed. Garnish your dish
with lemon and pickles.
28. _A Herico of a_ BREAST _of_ VEAL, French _Way_.
Take a breast of veal, half roast it, then put it into a stew-pan, with
three pints of brown gravy; season your veal with nutmeg, pepper and
salt; when your veal is stew'd enough, you may put in a pint of green
peas boil'd. Take six middling cucumbers, pare and cut them in quarters
long way, also two cabbage-lettices, and stew them in brown gravy; so
lay them round your veal when you dish it up, with a few
forc'd-meat-balls and some slices of bacon. Garnish your dish with
pickles, mushrooms, oysters and lemons.
29. _To roll a_ BREAST _of_ VEAL.
Take a breast of veal, and bone it, season it with nutmeg, pepper and
salt, rub it over with the yolk of an egg, and strew it over with sweet
herbs shred small, and some slices of bacon, cut thin to lie upon it,
roll it up very tight, bind it with coarse inkle, put it into an
earthen dish with a little water, and lay it upon some lumps of butter;
strew a little seasoning on the outside of your veal, it will take two
hours baking; when it is baked take off the inkle and cut it in four
rolls, lay it upon the dish with a good brown gravy-sauce: lay about
your veal the sweet-bread fry'd, some forc'd-meat-balls, a little crisp
bacon, and a few fry'd oysters if you have any; so serve it up. Garnish
your dish with pickles and lemon.
30. _A stew'd_ BREAST _of_ VEAL.
Take the fattest and whitest breast of veal you can get, cut off both
ends and boil them for a little gravy; take the veal and raise up the
thin part, make a forc'd-meat of the sweet-bread boil'd, a few
bread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonful
or two of cream, and a little nutmeg, mix'd all together; so stuff the
veal, skewer the skin close down, dridge it over with flour, tie it up
in a cloth, and boil it in milk and water about an hour. For the sauce
take a little gravy, about a jill of oysters, a few mushrooms shred, a
little lemon shred fine, and a little juice of lemon; so thicken it up
with flour and butter; when you dish it up pour the same over it; lay
over it a sweet-bread or two cut in slices and fry'd, and fry'd
oysters. Garnish your dish with lemon, pickles and mushrooms.
This is proper for a top dish either at noon or night.
31. _To stew a_ FILLET _of_ VEAL.
Take a leg of the best whye veal, cut off the dug and the knuckle, cut
the rest into two fillets, and take the fat part and cut it in pieces
the thickness of your finger; you must stuff the veal with the fat;
make the hole with a penknife, draw it thro' and skewer it round;
season it with pepper, salt, nutmeg, and shred parsley; then put it
into your stew-pan, with half a pound of butter, (without water) and
set it on your stove; let it boil very slow and cover it close up,
turning it very often; it will take about two hours in stewing; when it
is enough pour the gravy from it, take off the fat, put into the gravy
a pint of oysters and a few capers, a little lemon-peel, a spoonful or
two of white wine, and a little juice of lemon; thicken it with butter
and flour the thickness of cream; lay round it forc'd-meat-balls and
oysters fry'd, and so serve it up. Garnish your dish with a few capers
and slic'd lemon.
32. _To make_ SCOTCH COLLOPS.
Take a leg of veal, take off the thick part and cut in thin slices for
collops, beat them with a paste-pin 'till they be very thin; season
them with mace, pepper and salt; fry them over a quick fire, not over
brown; when they are fried put them into a stew-pan with a little
gravy, two or three spoonfuls of white wine, two spoonfuls of
oyster-pickle if you have it, and a little lemon-peel; then shake them
over a stove in a stew-pan, but don't let them boil over much, it only
hardens your collops; take the fat part of your veal, stuff it with
forc'd-meat, and boil it; when it is boiled lay it in the middle of
your dish with the collops; lay about your collops slices of crisp
bacon, and forc'd-meat-balls. Garnish your dish with slices of lemon
and oysters, or mushrooms.
33. _To make_ VEAL CUTLETS.
Take a neck of veal, cut it in joints, and flatten them with a bill;
cut off the ends of the bones, and lard the thick part of the cutlets
with four or five bits of bacon; season it with nutmeg, pepper and
salt; strew over them a few bread crumbs, and sweet herbs shred fine;
first dip the cutlets in egg to make the crumbs stick, then broil them
before the fire, put to them a little brown gravy sauce, so serve it
up. Garnish your dish with lemon.
34. VEAL CUTLETS _another Way_.
Take a neck of veal, cut it in joints, and flat them as before, and cut
off the ends of the long bones; season them with a little pepper, salt
and nutmeg, broil them on a gridiron, over a slow fire; when they are
enough, serve them up with brown gravy sauce and forc'd-meat-balls.
Garnish your dish with lemon.
35. VEAL CUTLETS _another Way_.
Take a neck of veal and cut it in slices, flatten them as before, and
cut off the ends of the long bones; season the cutlets with pepper and
salt, and dridge over them some flour; fry them in butter over a quick
fire; when they are enough put from them the fat they were fried in,
and put to them a little small gravy, a spoonful of catchup, a spoonful
of white wine or juice of lemon, and grate in some nutmeg; thicken them
with flour and butter, so serve them up. Garnish your dish as before.
36. _To Collar a_ CALF'S HEAD _to eat hot_.
Take a large fat head, and lay it in water to take out the blood; boil
it whilst the bones will come out; season it with nutmeg, pepper and
salt; then wrap it up round with a large lump of forc'd-meat made of
veal; after which wrap it up tight in a veal kell before it is cold,
and take great care that you don't let the head break in two pieces;
then bind it up with a coarse inkle, lay it upon an earthen dish,
dridge it over with flour, and lay over it a little butter, with a
little water in the dish; an hour and a half will bake it; when it is
enough take off the inkle, cut it in two length ways, laying the
skin-side uppermost; when you lay it upon your dish you must lay round
it stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-balls;
put to it brown gravy-sauce; you may brown your sauce with a few
truffles or morels, and lay them about your veal.
Garnish your dish with lemon and pickle.
37. _To Collar a_ CALF'S HEAD _to eat cold_.
You must be a calf's head with the skin on, split it and lay it in
water, take out the tongue and eyes, cut off the groin ends, then tie
it up in a cloth and boil it whilst the bones come out; when it is
enough lay it on a table with the skin-side uppermost, and pour upon it
a little cold water; then take off the hair and cut off the ears; mind
you do not break the head in two, turn it over and take out the bones;
salt it very well and wrap it round in a cloth very tight, pin it with
pins, and tie it at both ends, so bind it up with broad inkle, then
hang it up by one end, and when it is cold take it out; you must make
for it brown pickle, and it will keep half a year; when you cut it, cut
it at the neck.
It is proper for a side or middle dish, either for noon or night.
38. _To make a_ CALF'S HEAD _Hash_.
Take a calf's head and boil it, when it is cold take one half of the
head and cut off the meat in thin slices, put it into a stew pan with a
little brown gravy, put to it a spoonful or two of walnut pickle, a
spoonful of catchup, a little claret, a little shred mace, a few capers
shred, or a little mango; boil it over a stove, and thicken it with
butter and flour; take the other part of the head, cut off the bone
ends and score it with a knife, season it with a little pepper and
salt, rub it over with the yolk of an egg, and strew over a few bread
crumbs, and a little parsley; then set it before the fire to broil
whilst it is brown; and when you dish up the other part lay this in the
midst; lay about your hash-brain-cakes, forc'd-meat-balls and crisp
bacon.
_To make Brain-cakes_; take a handful of bread-crumbs, a little shred
lemon-peel, pepper, salt, nutmeg, sweet-marjorum, parsley shred fine,
and the yolks of three eggs; take the brains and skin them, boil and
chop them small, so mix them all together; take a little butter in your
pan when you fry them, and drop them in as you do fritters, and if they
run in your pan put in a handful more of bread-crumbs.
39. _To hash a_ CALF'S HEAD _white_.
Take a calf's head and boil it as much as you would do for eating, when
it is cold cut in thin slices, and put it into a stew-pan with a white
gravy; then put to it a little shred mace, salt, a pint of oysters, a
few shred mushrooms, lemon-peel, three spoonful of white wine, and some
juice of lemon, shake all together, and boil it over the stove, thicken
it up with a little flour and butter; when you put it on your dish, you
must put a boil'd fowl in the midst, and few slices of crisp bacon.
Garnish your dish with pickles and lemon.
40. _A Ragoo of a_ CALF'S HEAD.
Take two calves' head and boil them as you do for eating, when they are
cold cut off all the lantern part from the flesh in pieces about an
inch long, and about the breadth of your little finger; put it into
your stew-pan with a little white gravy; twenty oysters cut in two or
three pieces, a few shred mushrooms, and a little juice of lemon;
season it with shred mace and salt, let them all boil together over a
stove; take two or three spoonfuls of cream, the yolks of two or three
eggs, and a little shred parsley, then put it into a stew-pan; after
you have put the cream in you may shake it all the while; if you let it
boil it will crudle, so serve it up.
Garnish your dish with sippets, lemon, and a few pickled mushrooms.
41. _To roast a_ CALF'S HEAD _to eat like Pig_.
Take a calf's head, wash it well, lay it in an earthen dish, and cut
out the tongue lay it loose under the head in the dish with the brains,
and a little sage and parsley; rub the head over with the yolk of an
egg, then strew over them a few bread-crumbs and shred parsley, lay all
over it lumps of butter and a little salt, then set it in the oven; it
will take about an hour and a half baking; when it is enough take the
brains, sage and parsley; and chop them together, put to them the gravy
that is in the dish, a little butter and a spoonful of vinegar, so boil
it up and put it in cups, and set them round the head upon the dish,
take the tongue and blanch it, cut it in two, and lay it on each side
the head, and some slices of crisp bacon over the head, so serve it up.
42. SAUCE _for a_ NECK _of_ VEAL.
Fry your veal, and when fried put in a little water, an anchovy, a few
sweet herbs, a little onion, nutmeg, a little lemon-peel shred small,
and a little white wine or ale, then shake it up with a little butter
and flour, with some cockles and capers.
43. _To boil a_ LEG _of_ LAMB, _with the_ LOYN _fry'd about it_.
When your lamb is boil'd lay it in the dish, and pour upon it a little
parsley, butter and green gooseberries coddled, then lay your fried
lamb round it; take some small asparagus and cut it small like peas,
and boil it green; when it is boil'd drain it in a cullender, and lay
it round your lamb in spoonfuls.
Garnish your dish with gooseberries, and heads of asparagus in lumps.
This is proper for a bottom dish.
44. _A_ LEG _of_ LAMB _boil'd with_ CHICKENS _round it_.
When your lamb is boil'd pour over it parsley and butter, with coddled
gooseberries, so lay the chickens round your lamb, and pour over the
chickens a little white fricassy sauce. Garnish your dish with sippets
and lemon.
This is proper for a top dish.
45. _A Fricassy of_ LAMB _white_.
Take a leg of lamb, half roast it, when it is cold cut it in slices,
put it into a stew-pan with a little white gravy, a shalot shred fine,
a little nutmeg, salt, and a few shred capers; let it boil over the
stove whilst the lamb is enough; to thicken your sauce, take three
spoonfuls of cream, the yolks of two eggs, a little shred parsley, and
beat them well together, then put it into your stew-pan and shake it
whilst it is thick, but don't let it boil; if this do not make it
thick, put in a little flour and butter, so serve it up. Garnish your
dish with mushrooms, oysters and lemon.
46. _A brown Fricassy of_ LAMB.
Take a leg of lamb, cut it in thin slices and season it with pepper and
salt, then fry it brown with butter, when it is fried put it into your
stew-pan, with a little brown gravy, an anchovy, a spoonful or two of
white wine or claret, grate in a little nutmeg, and set it over the
stove; thicken your sauce with flour and butter. Garnish your dish with
mushrooms, oysters and lemon.
47. _To make_ PIG _eat like_ LAMB _in Winter_.
Take a pig about a month old and dress it, lay it down to the fire,
when the skin begins to harden you must take it off by pieces, and when
you have taken all the skin off, draw it and when it is cold cut it in
quarters and lard it with parsley; then roast it for use.
48. _How to stew a_ HARE.
Take a young hare, wash and wipe it well, cut the legs into two or
three pieces, and all the other parts the same bigness, beat them all
flat with a paste-pin, season it with nutmeg and salt, then flour it
over, and fry it in butter over a quick fire; when you have fried it
put into a stew-pan, with about a pint of gravy, two or three spoonfuls
of claret and a small anchovy, so shake it up with butter and flour,
(you must not let it boil in the stew-pan, for it will make it cut
hard) then serve it up. Garnish your dish with crisp parsley.
49. _How to Jug a_ HARE.
Take a young hare, cut her in pieces as you did for stewing, and beat
it well, season it with the same seasoning you did before, put it into
a pitcher or any other close pot, with half a pound of butter, set it
in a pot of boiling water, stop up the pitcher close with a cloth, and
lay upon it some weight for fear it should fall on one side; it will
take about two hours in stewing; mind your pot be full of water, and
keep it boiling all the time; when it is enough take the gravy from it,
clear off the fat, and put her into your gravy in a stew-pan, with a
spoonful or two of white wine, a little juice of lemon, shred
lemon-peel and mace; you must thicken it up as you would a white
fricassy.
Garnish your dish with sippets and lemon.
50. _To roast a_ HARE _with a pudding in the belly_.
When you have wash'd the hare, nick the legs thro' the joints, and
skewer them on both sides, which will keep her from drying in the
roasting; when you have skewer'd her, put the pudding into her belly,
baste her with nothing but butter: put a little in the dripping pan;
you must not baste it with the water at all: when your hare is enough,
take the gravy out of the dripping pan, and thicken it up with a little
flour and butter for the sauce.
_How to make a_ Pudding _for the_ Hare.
Take the liver, a little beef-suet, sweet-marjoram and parsley shred
small, with bread-crumbs and two eggs; season it with nutmeg, pepper
and salt to your taste, mix all together and if it be too stiff put in
a spoonful or two of cream: You must not boil the liver.
51. _To make a brown fricassy of_ RABBETS.
Take a rabbet, cut the legs in three pieces, and the remainder of the
rabbet the same bigness, beat them thin and fry them in butter over a
quick fire; when they are fried put them into a stew-pan with a little
gravy, a spoonful of catchup, and a little nutmeg; then shake it up
with a little flour and butter.
Garnish your dish with crisp parsley.
52. _A white fricassy of_ RABBETS.
Take a couple of young rabbets and half roast them; when they are cold
take off the skin, and cut the rabbets in small pieces, (only take the
white part) when you have cut it in pieces, put it into a stew-pan with
white gravy, a small anchovy, a little onion, shred mace and
lemon-peel, set it over a stove, and let it have one boil, then take a
little cream, the yolks of two eggs, a lump of butter, a little juice
of lemon and shred parsley; put them all together into a stew-pan, and
shake them over the fire whilst they be as white as cream; you must not
let it boil, if you do it will curdle. Garnish your dish with shred
lemon and pickles.
53. _How to make pulled_ RABBETS.
Take two young rabbets, boil them very tender, and take off all the
white meat, and pull off the skin, then pull it all in shives, and put
it into your stew-pan with a little white gravy, a spoonful of white
wine, a little nutmeg and salt to your taste; thicken it up as you
would a white fricassy, but put in no parsley; when you serve it up lay
the heads in the middle. Garnish your dish with shred lemon and
pickles.
54. _To dress Rabbets to look like_ MOOR-GAME.
Take a young rabbet, when it is cased cut off the wings and the head;
leave the neck of your rabbet as long as you can; when you case it you
must leave on the feet, pull off the skin, leave on the claws, so
double your rabbet and skewer it like a fowl; put a skewer at the
bottom through the legs and neck, and tie it with a string, it will
prevent its flying open; when you dish it up make the same sauce as you
would do for partridges. Three are enough for one dish.
55. _To make white Scotch_ COLLOPS.
Take about four pounds of a fillet of veal, cut it in small pieces as
thin as you can, then take a stew-pan, butter it well over, and shake a
little flour over it, then lay your meat in piece by piece, whilst all
your pan be covered; take two or three blades of mace, and a little
nutmeg, set your stew-pan over the fire, toss it up together 'till all
your meat be white, then take half a pint of strong veal broth, which
must be ready made, a quarter of a pint of cream, and the yolks of two
eggs, mix all these together, put it to your meat, keeping it tossing
all the time 'till they just boil up, then they are enough; the last
thing you do squeeze in a little lemon: You may put in oysters,
mushrooms, or what you will to make it rich.
56. _To boil_ DUCKS _with_ ONION SAUCE.
Take two fat ducks, and season them with a little pepper and salt, and
skewer them up at both ends, and boil them whilst they are tender; take
four or five large onions and boil them in milk and water, change the
water two or three times in the boiling, when they are enough chop them
very small, and rub them through a hair-sieve with the back of a spoon,
'till you have rubb'd them quite through, then melt a little butter,
put in your onions and a little salt, and pour it upon your ducks.
Garnish your dish with onions and sippets.
57. _To stew_ DUCKS _either wild or tame_.
Take two ducks and half-roast them, cut them up as you would do for
eating, then put them into a stew-pan with a little brown gravy, a
glass of claret, two anchovies, a small onion shred very fine, and a
little salt; thicken it up with flour and butter, so serve it up.
Garnish you dish with a little raw onion and sippets.
58. _To make a white fricassy of_ CHICKENS.
Take two or more chickens, half-roast them, cut them up as you would do
for eating, and skin them; put them into a stew-pan with a little white
gravy, juice of lemon, two anchovies, shred mace and nutmeg, then boil
it; take the yolks of three eggs, a little sweet cream and shred
parsley, put them into your stew-pan with a lump of butter and a little
salt; shake them all the while they are over the stove, and be sure you
do not let them boil lest they should curdle.
Garnish your dish with sippets and lemon.
59. _How to make a brown fricassy of_ CHICKENS.
Take two or more chickens, as you would have your dish in bigness, cut
them up as you do for eating, and flat them a little with a paste-pin;
fry them a light-brown, and put them into your stew-pan with a little
gravy, a spoonful or two of white wine, a little nutmeg and salt;
thicken it up with flour and butter. Garnish your dish with sippets and
crisp parsley.
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 rice, cut your bacon in thin slices to lay round your
chickens, and upon the breast of each a slice.
This is proper for a side-dish.
61. _To boil_ CHICKENS.
Take four or five small chickens, as you would have your dish in
bigness; if they be small ones you may scald them, it will make them
whiter; draw them, and take out the breast-bone before you scald them;
when you have dress'd them, put them into milk and water, and wash
them, truss them, and cut off the heads and necks; if you dress them
the night before you use them, dip a cloth in milk and wrap them in it,
which will make them white; you must boil them in milk and water, with
a little salt; half an hour or less will boil them.
_To make Sauce for the_ CHICKENS.
Take the necks, gizzards and livers, boil them in water, when they are
enough strain off the gravy, and put to it a spoonful of oyster-pickle;
take the livers, break them small, mix a little gravy, and rub them
through a hair-sieve with the back of a spoon, then put to it a
spoonful of cream, a little lemon and lemon-peel grated; thicken it up
with butter and flour. Let your sauce be no thicker than cream, which
pour upon your chickens. Garnish your dish with sippets, mushrooms, and
slices of lemon.
They are proper for a side-dish or a top-dish either at noon or night.
62. _How to boil a_ TURKEY.
When your turkey is dress'd and drawn, truss her, cut off her feet,
take down the breast-bone with a knife, and sew up the skin again;
stuff the breast with a white stuffing.
_How to make the_ Stuffing. Take the sweet-bread of veal, boil it,
shred it fine, with a little beef-suet, a handful of bread-crumbs, a
little lemon-peel, part of the liver, a spoonful or two of cream, with
nutmeg, pepper, salt, and two eggs, mix all together, and stuff your
turkey with part of the stuffing, (the rest you may either boil or fry
to lay round it) dridge it with a little flour, tie it up in a cloth,
and boil it with milk and water: If it be a young turkey an hour will
boil it.
_How to make Sauce for the_ Turkey. Take a little small white gravy, a
pint of oysters, two or three spoonfuls of cream, a little juice of
lemon, and salt to your taste, thicken it up with flour and butter,
then pour it over your turkey, and serve it up; lay round your turkey
fry'd oysters, and the forc'd-meat. Garnish your dish with oysters,
mushrooms, and slices of lemon.
63. _How to make another Sauce for a_ Turkey.
Take a little strong white gravy, with some of the whitest sellery you
can get, cut it about an inch long, boil it whilst it be tender, and
put it into the gravy, with two anchovies, a little lemon-peel shred,
two or three spoonfuls of cream, a little shred mace, and a spoonful of
white wine; thicken it up with flour and butter; if you dislike the
sellery you may put in the liver as you did for chickens.
64. _How to roast a_ TURKEY.
Take a turkey, dress and truss it, then take down the breast-bone. _To
make Stuffing for the Breast_. Take beef-suet, the liver shred fine,
and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to your
taste, a little shred parsley, a spoonful or two of cream, and two
eggs. Put her on a spit and roast her before a slow fire; you may lard
your turkey with fat bacon; if the turkey be young, an hour and a
quarter will roast it. For the sauce, take a little white gravy, an
onion, a few bread-crumbs, and a little whole pepper, let them boil
well together, put to them a little flour and a lump of butter, which
pour upon the turkey; you may lay round your turkey forc'd-meat-balls.
Garnish your dish with slices of lemon.
65. _To make a rich_ TURKEY PIE.
Take a young turkey and bone her, only leave in the thigh bones and
short pinions; take a large fowl and bone it, a little shred mace,
nutmeg, pepper and salt, and season the turkey and fowl in the inside;
lay the fowl in the inside of the low part of the turkey, and stuff the
breast with a little white stuffing, (the same white stuffing as you
made for the boiled turkey,) take a deep dish, lay a paste over it, and
leave no paste in the bottom; lay in the turkey, and lay round it a few
forc'd-meat-balls, put in half a pound of butter, and a jill of water,
then close up the pie, an hour and a half will bake it; when it comes
from the oven take off the lid, put in a pint of stew'd oysters, and
the yolks of six or eight eggs, lay them at an equal distance round the
turkey; you must not stew your oysters in gravy but in water, and pour
them upon your turkey's breast; lay round six or eight artichoke-bottoms
fry'd, so serve it up without the lid; you must take the fat out of the
pie before you put in the oysters.
66. _To make a_ TURKEY _A-la-Daube_.
Take a large turkey and truss it; take down the breast-bone, and stuff
it in the breast with some stuffing, as you did the roast turkey, lard
it with bacon, then rub the skin of the turkey with the yolk of an egg,
and strow over it a little nutmeg, pepper, salt, and a few
bread-crumbs, then put it into a copper-dish and fend it to the oven;
when you dish it up make for the turkey brown gravy-sauce; shred into
your sauce a few oysters and mushrooms; lay round artichoke-bottoms
fry'd, stew'd pallets, forc'd-meat-balls, and a little crisp bacon.
Garnish your dish with pickled mushrooms, and slices of lemon.
This is a proper dish for a remove.
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 cool place for use; you may put a fowl in the belly if you please.
Ducks or geese are potted the same way.
68. _How to jugg_ PIGEONS.
Take six or eight pigeons and truss them, season them with nutmeg,
pepper and salt. _To make the Stuffing_. Take the livers and shred them
with beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs,
mix all together, then stuff your pigeons sowing them up at both ends,
and put them into your jugg with the breast downwards, with half a
pound of butter; stop up the jugg close with a cloth that no steam can
get out, then set them in a pot of water to boil; they will take above
two hours stewing; mind you keep your pot full of water, and boiling
all the time; when they are enough clear from them the gravy, and take
the fat clean off; put to your gravy a spoonful of cream, a little
lemon-peel, an anchovy shred, a few mushrooms, and a little white wine,
thicken it with a little flour and butter, then dish up your pigeons,
and pour over them the sauce. Garnish the dish with mushrooms and
slices of lemon.
This is proper for a side dish.
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 some puff-paste not over thin, and send them to the oven; about
half an hour will bake them.
This is proper at noon for a side-dish.
70. _To stew_ PIGEONS.
Take your pigeons, season and stuff them, flat the breast-bone, and
truss them up as you would do for baking, dredge them over with a
little flour, and fry them in butter, turning them round till all sides
be brown, then put them into a stew-pan with as much brown gravy as
will cover them, and let them stew whilst your pigeons be enough; then
take part of the gravy, an anchovy shred, a little catchup, a small
onion, or a shalot, and a little juice of lemon for sauce, pour it over
your pigeons, and lay round them forc'd-meat-balls and crisp bacon.
Garnish your dish with crisp parsley and lemon.
71. _To broil_ PIGEONS _whole_.
Take your pigeons, season and stuff them with the same stuffing you did
jugg'd pigeons, broil them either before a fire or in an oven; when
they are enough take the gravy from them, and take off the fat, then
put to the gravy two or three spoonfuls of water, a little boil'd
parsley shred, and thicken your sauce. Garnish your dish with crisp
parsley.
72. _Boiled_ PIGEONS _with fricassy Sauce_.
Take your pigeons, and when you have drawn and truss'd them up, break
the breast bone, and lay them in milk and water to make them white, tie
them in a cloth and boil them in milk and water; when you dish them up
put to them white fricassy sauce, only adding a few shred mushrooms.
Garnish with crisp parsley and sippets.
73. _To Pot_ PIGEONS.
Take your pigeons and skewer them with their feet cross over the
breast, to stand up; season them with pepper and salt, and roast them;
so put them into your pot, setting the feet up; when they are cold
cover them up with clarified butter.
74. _To stew_ PALLETS.