The Art of Cookery

By Hannah Glasse

First published in 1747, “The Art of Cookery” by English author Hannah Glasse is one of the most popular cookbooks of the 18th century. Glasse’s classic guide to cooking English-style food was reissued in over forty updated editions for more than a century after it was first written and was popular in the American colonies before and after the American Revolution. The cook book famously introduced English and American households to new and modern recipes for jelly, trifle, and curry and included exotic spices such as nutmeg, cinnamon, and cocoa into popular and widely made dishes. The book’s appeal was largely due to its easy-to-follow and accessible style so that even those with little training or experience could make the recipes. Glasse’s cookbook was owned and used in the homes of many famous Americans, including Thomas Jefferson, Benjamin Franklin, and George Washington. “The Art of Cookery” established the standards for what is now recognized as traditional English cooking and endures as a fascinating glimpse into the dining and food preferences of late 18th and early 19th century households. This edition follows the 1805 edition of this classic cookbook.

• Language: English
• Publisher: Digireads.com Publishing
• Release date: Jul 12, 2020
• ISBN: 9781420973938

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THE ART OF COOKERY

By HANNAH GLASSE

The Art of Cookery

By Hannah Glasse

Print ISBN 13: 978-1-4209-7330-3

eBook ISBN 13: 978-1-4209-7393-8

This edition copyright © 2021. Digireads.com Publishing.

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

Cover Image: a detail of Lady in her kitchen, by Peter Jacob Horemans (1700-76) / Photo © Photo Josse / Bridgeman Images.

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CONTENTS

PREFACE.

HOW TO MARKET,

BUTCHERS’ MEAT.

TO CHOOSE LAMB.

VEAL.

MUTTON.

BEEF.

PORK.

HOW TO CHOOSE BRAWN, VENISON, WESTPHALIA HAMS, &C.

VENISON.

WESTPHALIA HAMS, AND ENGLISH BACON.

To choose Butter, Cheese, and Eggs.

POULTRY IN SEASON.

HOW TO CHOOSE POULTRY,

TO KNOW WHETHER A CAPON IS A TRUE ONE, YOUNG OR OLD, NEW OR STALE.

A COCK OR HEN TURKEY, TURKEY-POULTS.

A COCK, OR HEN, &C.

A TAME GOOSE, WILD GOOSE, AND BRAN GOOSE.

WILD AND TAME DUCKS.

PHEASANT, COCK AND HEN.

PARTRIDGE, COCK AND HEN.

WOODCOCK AND SNIPE.

DOVES AND PIGEONS.

AND SO GREEN OR GREY PLOVER, FIELDFARE, BLACK-BIRD THRUSH, LARKS, &C.

OF HARE, LEVERET, OR RABBIT.

FISH IN SEASON.

Candlemas Quarter.

MIDSUMMER QUARTER.

MICHAELMAS QUARTER.

CHRISTMAS QUARTER.

HOW TO CHOOSE FISH.

TO CHOOSE SALMON, PIKE, TROUT, CARP, TENCH, GRAILING, BARBEL, CHUB, RUFF, EEL. WHITING, SMELT, SHAD, &C.

TURBOT.

COD AND CODLING.

LYNG.

SCATE AND THORNBACK.

SOALS.

STURGEON.

FRESH HERRINGS AND MACKEREL.

LOBSTERS.

PRAWNS, SHRIMPS, AND CRABFISH.

PLAISE AND FLOUNDERS.

PICKLED SALMON.

PICKLED AND RED HERRINGS.

OF ROASTING, BOILING, &C.

BEEF.

MUTTON AND LAMB.

VEAL.

PORK.

TO ROAST A PIG.

ANOTHER WAY TO ROAST A PIG.

DIFFERENT SORTS OF SAUCE FOR A PIG.

TO ROAST THE HIND QUARTER OF A PIG, LAMB-FASHION.

TO BAKE A PIG.

TO MELT BUTTER.

TO ROAST GEESE, TURKEYS, &C.

SAUCE FOR A GOOSE.

SAUCE FOR A TURKEY.

SAUCE FOR FOWLS.

SAUCE FOR DUCKS.

SAUCE FOR PHEASANTS AND PARTRIDGES.

TO ROAST LARKS.

TO ROAST WOODCOCKS AND SNIPES.

TO ROAST A PIGEON.

TO BROIL A PIGEON.

DIRECTIONS FOR GEESE AND DUCKS.

TO ROAST A HARE.

DIFFERENT SORTS OF SAUCE FOR A HARE.

TO BROIL STEAKS.

DIRECTIONS CONCERNING THE SAUCE FOR STEAKS.

GENERAL DIRECTIONS CONCERNING BROILING.

GENERAL DIRECTIONS CONCERNING BOILING.

TO BOIL A HAM.

TO BOIL A TONGUE.

TO BOIL FOWLS AND HOUSE-LAMB.

SAUCE FOR A BOILED TURKEY.

SAUCE FOR A BOILED GOOSE.

SAUCE FOR BOILED DUCKS OR RABBITS.

TO ROAST VENISON.

TO DRESS A HAUNCH OF MUTTON.

DIFFERENT SORTS OF SAUCE FOR VENISON.

TO ROAST MUTTON VENISON-FASHION.

TO KEEP VENISON OR HARES SWEET; OR TO MAKE THEM FRESH WHEN THEY STINK.

TO ROAST A TONGUE AND UDDER.

TO ROAST RABBITS.

TO ROAST A RABBIT HARE-FASHION.

TURKEYS, PHEASANTS, &C. MAYBE LARDED.

TO ROAST A FOWL PHEASANT-FASHION.

RULES TO BE OBSERVED IN ROASTING.

BEEF.

MUTTON.

PORK.

DIRECTIONS CONCERNING BEEF, MUTTON, AND PORK.

VEAL.

HOUSE-LAMB.

A PIG.

A HARE.

A TURKEY.

A GOOSE.

FOWLS.

TAME DUCKS.

WILD DUCKS.

TEAL, WIGEON, &C.

WOODCOCKS.

PARTRIDGES AND SNIPES.

PIGEONS AND LARKS.

DIRECTIONS CONCERNING POULTRY.

TO KEEP MEAT HOT.

TO DRESS GREENS, ROOTS, &C.

TO DRESS SPINACH.

TO DRESS CABBAGES, &C.

TO DRESS CARROTS.

TO DRESS TURNIPS.

TO DRESS PARSNIPS.

TO DRESS BROCCOLI.

TO DRESS POTATOES.

TO DRESS CAULIFLOWERS.

ANOTHER WAY.

TO DRESS FRENCH BEANS.

TO DRESS ARTICHOKES.

TO DRESS ASPARAGUS.

DIRECTIONS CONCERNING GARDEN THINGS.

TO DRESS BEANS AND BACON.

TO MAKE GRAVY FOR A TURKEY OR ANY SORT OF FOWLS.

TO MAKE VEAL, MUTTON, OR BEEF GRAVY.

BROWN COLOURING FOR MADE-DISHES.

TO BAKE A LEG OF BEEF.

TO BAKE AN OX’S HEAD.

TO BOIL PICKLED PORK.

TO DRESS FISH.

LOBSTER SAUCE.

SHRIMP SAUCE.

TO MAKE ANCHOVY SAUCE.

TO DRESS A BRACE OF CARP.

TO STEW A BRACE OF CARP.

TO FRY CARP.

TO BAKE CARP.

TO FRY TENCH.

TO BOIL A COD’S HEAD.

TO STEW COD.

TO BAKE A COD’S HEAD.

TO BROIL CRIMP, COD, SALMON, WHITING OR HADDOCK.

OYSTER SAUCE IS MADE THUS.

TO DRESS LITTLE FISH.

TO BROIL MACKEREL.

TO BOIL A TURBOT.

TO BAKE A TURBOT.

TO BROIL SALMON.

BAKED SALMON.

TO BROIL MACKEREL WHOLE.

TO BROIL HERRINGS.

TO FRY HERRINGS.

TO STEW EELS WITH BROTH.

TO DRESS A PIKE.

TO BROIL HADDOCKS, WHEN THEY ARE IN HIGH SEASON.

TO BROIL CODS-SOUNDS.

TO DRESS SALMON AU COURT-BOUILLON.

TO DRESS FLAT FISH.

TO DRESS SALT FISH.

TO FRY LAMPREYS.

TO FRY EELS.

TO BROIL EELS.

TO ROAST A PIECE OF FRESH STURGEON.

TO BOIL STURGEON.

TO CRIMP COD THE DUTCH WAY.

TO CRIMP SCATE.

TO BOIL SOALS.

TO ROAST LOBSTERS.

TO MAKE A FINE DISH OF LOBSTERS.

TO DRESS A CRAB.

TO STEW PRAWNS, SHRIMPS, OR CRAWFISH.

TO MAKE SCALLOPS OF OYSTERS.

TO STEW MUSSELS.

TO STEW SCALLOPS.

MADE DISHES.

TO DRESS SCOTCH COLLOPS.

TO DRESS WHITE SCOTCH COLLOPS.

TO DRESS A FILLET OF VEAL WITH COLLOPS.

TO MAKE FORCE-MEAT BALLS.

TRUFFLES AND MORELS GOOD IN SAUCES AND SOUPS.

TO STEW OX PALATES.

TO RAGOO A LEG OF MUTTON.

TO MAKE A BROWN FRICASSEE.

TO MAKE A WHITE FRICASSEE.

TO FRICASSEE RABBITS, LAMB, VEAL, OR TRIPE.

TO RAGOO HOGS FEET AND EARS.

TO FRY TRIPE.

TO STEW TRIPE.

A FRICASSEE OF PIGEONS.

A FRICASSEE OF LAMB STONES AND SWEETBREADS.

TO HASH A CALF’S HEAD.

TO BAKE A CALF OR SHEEP’S HEAD.

TO DRESS A LAMB’S HEAD.

TO RAGOO A NECK OF VEAL.

TO FORCE A LEG OF LAMB.

TO BOIL A LEG OF LAMB.

TO FORCE A LARGE FOWL.

TO ROAST A TURKEY THE GENTEEL WAY.

TO STEW A TURKEY OR FOWL.

TO STEW A KNUCKLE OF VEAL.

TO FORCE A SIRLOIN OF BEEF.

TO MAKE BEEF ALAMODE.

BEEF COLLOPS.

TO STEW BEEF-STEAKS.

TO FRY BEEF STEAKS.

TO STEW A RUMP OF BEEF.

TO FRICASSEE NEATS TONGUES BROWN.

TO STEW NEATS TONGUES WHOLE.

TO ROAST A LEG OF MUTTON WITH OYSTERS OR COCKLES.

TO MAKE A MUTTON HASH.

TO DRESS PIGS PETTY-TOES.

TO DRESS A LEG OF MUTTON TO EAT LIKE VENISON.

BAKED MUTTON CHOPS.

TO FRY A LOIN OF LAMB.

TO MAKE A RAGOO OF LAMB.

TO STEW A LAMB’S OR CALF’S HEAD.

TO DRESS SWEETBREADS.

TO BROIL A HAUNCH OR NECK OF VENISON.

TO ROAST TRIPE.

TO DRESS POULTRY.

TO ROAST A TURKEY.

TO MAKE MUSHROOM-SAUCE FOR WHITE FOWLS OF ALL SORTS.

MUSHROOM-SAUCE FOR WHITE FOWLS BOILED.

TO MAKE CELERY-SAUCE, EITHER FOR ROASTED OR BOILED FOWLS, TURKEYS, PARTRIDGES, OR ANY OTHER GAME.

TO MAKE EGG SAUCE PROPER FOR ROASTED CHICKENS.

TO STEW A TURKEY BROWN.

TO FORCE A FOWL.

TO ROAST A FOWL WITH CHESNUTS.

MUTTON CHOPS IN DISGUISE.

TO BROIL CHICKENS.

A PRETTY WAY OF STEWING CHICKENS.

CHICKENS WITH TONGUES. A GOOD DISH FOR A GREAT DEAL OF COMPANY.

TO BOIL A DUCK OR A RABBIT WITH ONIONS.

TO DRESS A DUCK WITH GREEN PEAS.

DIRECTIONS FOR ROASTING A GOOSE.

TO STEW GIBLETS.

TO BOIL PIGEONS.

TO JUG PIGEONS.

TO STEW PIGEONS.

TO ROAST PARTRIDGES.

TO ROAST PHEASANTS.

A STEWED PHEASANT.

TO BOIL A PHEASANT.

TO ROAST SNIPES OR WOODCOCKS.

TO DRESS RUFFS AND REISS.

TO DRESS LARKS.

TO DRESS PLOVERS.

TO DRESS A JUGGED HARE.

TO BOIL RABBITS.

COD SOUNDS BROILED WITH GRAVY.

FRIED SAUSAGES.

COLLOPS AND EGGS.

TO DRESS COLD FOWL OR PIGEON.

TO MINCE VEAL.

TO FRY COLD VEAL.

TO TOSS UP COLD VEAL WHITE.

TO HASH COLD MUTTON.

TO HASH MUTTON LIKE VENISON.

TO MAKE COLLOPS OF COLD BEEF.

TO MAKE SALMAGUNDY.

TO MAKE ESSENCE OF HAM.

RULES TO BE OBSERVED IN ALL MADE-DISHES.

OF SOUPS AND BROTHS.

TO MAKE STRONG BROTH FOR SOUP AND GRAVY.

GRAVY FOR WHITE SAUCE.

GRAVY FOR TURKEY, FOWL, OR RAGOO.

GRAVY FOR A FOWL, WHEN YOU HAVE NO MEAT NOR GRAVY READY.

TO MAKE MUTTON OR VEAL GRAVY.

TO MAKE A STRONG FISH GRAVY.

TO MAKE STRONG BROTH TO KEEP FOR USE.

GREEN PEAS-SOUP.

A PEAS-SOUP FOR WINTER.

ANOTHER WAY TO MAKE IT.

TO MAKE MUTTON BROTH.

BEEF BROTH.

TO MAKE SCOTCH BARLEY-BROTH.

RULES TO BE OBSERVED IN MAKING SOUPS OR BROTHS.

OF PUDDINGS.

AN OAT-PUDDING TO BAKE.

TO MAKE A MARROW PUDDING.

A BOILED SUET-PUDDING.

A BOILED PLUM PUDDING.

A YORKSHIRE PUDDING.

A STEAK-PUDDING.

SUET DUMPLINGS.

TO MAKE A POTATO PUDDING.

TO MAKE ON ORANGE-PUDDING.

TO MAKE A LEMON-PUDDING.

TO BOIL AN ALMOND-PUDDING.

TO MAKE A SAGO-PUDDING.

TO MAKE A MILLET-PUDDING.

TO MAKE A QUINCE, APRICOT, OR WHITE-PEAR PLUM PUDDING.

TO MAKE AN APPLE-PUDDING.

A RICE-PUDDING.

TO BOIL A CUSTARD PUDDING.

TO MAKE A BATTER-PUDDING.

TO MAKE A BATTER-PUDDING WITHOUT EGGS.

TO MAKE A BREAD-PUDDING.

TO MAKE A BAKED BREAD-PUDDING.

TO MAKE A CHESNUT-PUDDING.

TO MAKE A FINE PLAIN BAKED PUDDING.

TO MAKE AN APRICOT-PUDDING.

TO MAKE A BREAD AND BUTTER PUDDING.

TO MAKE A BOILED RICE-PUDDING.

TO MAKE A CHEAP RICE-PUDDING.

TO MAKE A CHEAP BAKED RICE-PUDDING.

TO MAKE A QUAKING-PUDDING.

TO MAKE A CREAM-PUDDING.

TO MAKE A PRUNE-PUDDING.

TO MAKE AN APPLE-PUDDING.

TO MAKE YEAST-DUMPLINGS.

TO MAKE NORFOLK-DUMPLINGS.

TO MAKE HARD DUMPLINGS.

TO MAKE APPLE-DUMPLINGS.

RULES TO BE OBSERVED IN MAKING PUDDINGS, &C.

OF PIES.

TO MAKE A SAVORY LAMB OR VEAL PIE.

TO SEASON AN EGG-PIE.

TO MAKE A MUTTON PIE.

A BEEF-STEAK-PIE.

A HAM-PIE.

TO MAKE A PIGEON PIE.

TO MAKE A GIBLET-PIE.

TO MAKE A DUCK-PIE.

TO MAKE A CHICKEN-PIE.

TO MAKE A CHESHIRE PORK PIE.

TO MAKE A GOOSE PIE.

TO MAKE A VENISON-PASTY.

TO MAKE MINCE PIES THE BEST WAY.

TO MAKE ORANGE OR LEMON TARTS.

TO MAKE DIFFERENT SORTS OF TARTS.

PASTE FOR TARTS.

PUFF-PASTE.

A GOOD CRUST FOR GREAT PIES.

A DRIPPING CRUST.

A CRUST FOR CUSTARDS.

PASTE FOR CRACKLING CRUST.

TO MAKE AN APPLE PIE.

TO MAKE A CHERRY-PIE.

TO MAKE A SOAL-PIE.

TO MAKE AN EEL-PIE.

TO MAKE A FLOUNDER-PIE.

TO MAKE A SALMON-PIE.

TO MAKE A LOBSTER-PIE.

VARIETY OF DISHES FOR LENT.

TO MAKE AN EEL-SOUP.

TO MAKE A RICE-SOUP.

TO MAKE A BARLEY-SOUP.

TO MAKE PEAS-PORRIDGE.

TO MAKE RICE-MILK.

TO MAKE AN ORANGE-FOOL.

TO MAKE PLUM-PORRIDGE, OR BARLEY-GRUEL.

TO MAKE HASTY-PUDDING.

TO MAKE APPLE-FRITTERS.

TO MAKE PANCAKES.

TO BAKE APPLES WHOLE.

TO STEW PEARS.

TO MAKE A TANSEY.

STEWED SPINACH AND EGGS.

TO COLLAR EELS.

TO PICKLE OR BAKE HERRINGS.

TO SOUSE MACKEREL.

OF HOGS-PUDDINGS SAUSAGES, &C.

TO MAKE BLACK PUDDINGS.

TO MAKE SAUSAGES.

TO MAKE BOLOGNA SAUSAGES.

TO CURE HAMS, &C.

TO COLLAR BEEF.

TO MAKE DUTCH BEEF.

TO PICKLE PORK.

A PICKLE FOR PORK WHICH IS TO BE EAT SOON.

TO MAKE MUTTON HAMS.

TO MAKE PORK-HAMS.

TO MAKE BACON.

SEVERAL NEW RECEIPTS ADAPTED TO THE AMERICAN MODE OF COOKING.

TO MAKE A BAKED INDIAN PUDDING.

AN INDIAN PUDDING BOILED.

TO MAKE MUSH.

BUCK-WHEAT CAKES.

TO MAKE PUMPKIN-PIE.

DOUGH NUTS.

TO MAKE SAUSAGES.

TO MAKE BLOOD PUDDINGS.

TO MAKE CRANBERRY TARTS.

TO PICKLE PEPPERS.

TO PICKLE BEETS.

TO MAKE PEACH SWEETMEATS.

QUINCE SWEETMEATS.

GREEN GAGE SWEETMEATS.

A RECEIPT TO MAKE MAPLE SUGAR.

TO MAKE MAPLE MOLASSES.

TO MAKE MAPLE BEER.

RECEIPT TO MAKE THE FAMOUS THIEVES VINEGAR.

METHOD OF DESTROYING THE PUTRID SMELL WHICH MEAT ACQUIRES DURING HOT WEATHER.

TO MAKE SPRUCE BEER OUT OF THE ESSENCE.

TO MAKE SPRUCE BEER OUT OF SHED SPRUCE.

TO MAKE AN EEL-PIE.

TO MAKE A PORK PIE.

TO MAKE A RAISED PORK PIE.

TO MAKE A BATH PUDDING.

TO MAKE A POT PIE.

TO MAKE SHORT GINGERBREAD.

TO MAKE WAFFLES.

TO MAKE CRULLERS.

OF PICKLING.

TO PICKLE WALNUTS GREEN.

TO PICKLE WALNUTS WHITE.

TO PICKLE WALNUTS BLACK.

TO PICKLE GHERKINS.

TO PICKLE LARGE CUCUMBERS IN SLICES.

TO PICKLE ASPARAGUS.

TO PICKLE PEACHES.

TO PICKLE FRENCH BEANS.

ANOTHER WAY TO PICKLE FRENCH BEANS.

TO PICKLE CAULIFLOWERS.

TO PICKLE BEET-ROOT.

TO PICKLE WHITE PLUMS.

TO PICKLE ONIONS.

TO PICKLE LEMONS.

TO PICKLE MUSHROOMS WHITE.

TO MAKE PICKLE FOR MUSHROOMS.

TO PICKLE CODLINGS.

TO PICKLE FENNEL.

TO PICKLE GRAPES.

TO PICKLE BARBERRIES.

TO PICKLE RED-CABBAGE.

TO PICKLE GOLDEN PIPPINS.

TO PICKLE NASTURTIUM BERRIES AND LIMES; YOU PICK THEM OFF THE LIME TREES IN SUMMER.

TO PICKLE OYSTERS, COCKLES, AND MUSSELS.

TO PICKLE YOUNG SUCKERS, OR YOUNG ARTICHOKES, BEFORE THE LEAVES ARE HARD.

TO PICKLE ARTICHOKE-BOTTOMS.

TO PICKLE SAMPHIRE.

TO PICKLE MOCK GINGER.

TO PICKLE MELON MANGOES.

ELDER-SHOOTS, IN IMITATION OF BAMBOO.

RULES TO BE OBSERVED IN PICKLING.

OF MAKING CAKES, &C.

TO MAKE A RICH CAKE.

TO ICE A GREAT CAKE.

TO MAKE A POUND CAKE.

TO MAKE A CHEAP SEED CAKE.

TO MAKE A BUTTER-CAKE.

TO MAKE GINGER-BREAD CAKES.

TO MAKE A FINE SEED OR SAFFRON CAKE.

TO MAKE A RICH SEED-CAKE CALLED THE NUN’S CAKE.

TO MAKE PEPPER CAKES.

TO MAKE PORTUGAL CAKES.

TO MAKE A PRETTY CAKE.

TO MAKE GINGER-BREAD.

TO MAKE LITTLE FINE CAKES.

ANOTHER SORT OF LITTLE CAKES.

TO MAKE DROP-BISCUITS.

TO MAKE COMMON BISCUITS.

TO MAKE FRENCH BISCUITS.

TO MAKE MACAROONS.

TO MAKE SHREWSBURY CAKES.

TO MAKE MADLING CAKES.

TO MAKE LIGHT WIGS.

TO MAKE VERY GOOD WIGS.

TO MAKE BUNS.

TO MAKE LITTLE PLUM-CAKES.

OF CHEESECAKES, CREAMS, JELLIES WHIP-SYLLABUBS, &C.

TO MAKE FINE CHEESECAKES.

TO MAKE LEMON CHEESECAKES.

A SECOND SORT OF LEMON CHEESECAKES.

TO MAKE ALMOND CHEESECAKES.

TO MAKE FAIRY BUTTER.

TO MAKE ALMOND CUSTARDS.

TO MAKE BAKED CUSTARDS.

TO MAKE PLAIN CUSTARDS.

TO MAKE ORANGE-BUTTER.

TO MAKE STEEPLE CREAM.

LEMON-CREAM.

A SECOND LEMON-CREAM.

JELLY OF CREAM.

TO MAKE ORANGE-CREAM.

TO MAKE GOOSEBERRY-CREAM.

TO MAKE BARLEY-CREAM.

TO MAKE PISTACHIO-CREAM.

HARTSHORN CREAM.

TO MAKE ALMOND CREAM.

TO MAKE A FINE CREAM.

TO MAKE RATAFIA CREAM.

TO MAKE WHIPT CREAM.

TO MAKE WHIPT-SYLLABUBS.

TO MAKE EVERLASTING SYLLABUBS.

TO MAKE SOLID SYLLABUB.

TO MAKE A TRIFLE.

TO MAKE HARTSHORN JELLY.

ORANGE JELLY.

TO MAKE RIBBAND-JELLY.

TO MAKE CALVES’-FEET JELLY.

TO MAKE CURRANT JELLY.

TO MAKE RASPBERRY JAM.

TO MAKE HARTSHORN FLUMMERY.

A SECOND WAY TO MAKE HARTSHORN FLUMMERY.

TO MAKE A FINE SYLLABUB FROM THE COW.

TO MAKE A HEDGE-HOG.

TO MAKE FRENCH FLUMMERY.

A BUTTERED TART,

MOON-SHINE.

THE FLOATING ISLAND, A PRETTY DISH FOR THE MIDDLE OF A TABLE AT A SECOND COURSE OR FOR SUPPER.

OF MADE-WINES, BREWING, FRENCH BREAD, &C.

TO MAKE RAISIN WINE.

TO MAKE ELDER WINE.

TO MAKE ORANGE-WINE.

TO MAKE ORANGE WINE WITH RAISINS.

TO MAKE ELDER-FLOWER WINE, VERY LIKE FRONTINIAC.

TO MAKE GOOSEBERRY-WINE.

TO MAKE CURRANT-WINE.

TO MAKE CHERRY-WINE.

TO MAKE BIRCH-WINE.

TO MAKE QUINCE-WINE.

TO MAKE COWSLIP OR CLARY-WINE.

TO MAKE TURNIP-WINE.

TO MAKE RASPBERRY WINE.

RULES FOR BREWING.

THE BEST THING FOR ROPE.

WHEN A BARREL OF BEER HAS TURNED SOUR.

BAKING.

TO MAKE WHITE-BREAD AFTER THE LONDON WAY.

TO MAKE FRENCH BREAD.

TO MAKE MUFFINS.

A RECEIPT FOR MAKING BREAD WITHOUT YEAST BY THE HELP OF A LEAVEN.

A METHOD TO PRESERVE A LARGE STOCK OF YEAST, WHICH WILL KEEP AND BE OF USE FOR SEVERAL MONTHS EITHER TO MAKE BREAD OR CAKES.

JARRING CHERRIES, AND PRESERVES, &C.

TO JAR CHERRIES, LADY NORTH’S WAY.

TO DRY CHERRIES.

TO PRESERVE CHERRIES WITH THE LEAVES AND STALKS GREEN.

TO MAKE ORANGE MARMALADE.

TO MAKE WHITE MARMALADE.

TO MAKE RED MARMALADE.

TO PRESERVE ORANGES WHOLE.

QUINCES WHOLE.

TO MAKE CONSERVE OF RED ROSES, OR ANY OTHER FLOWERS.

TO MAKE CONSERVE OF HIPS.

TO MAKE SYRUP OF ROSES.

TO MAKE SYRUP OF CITRON.

TO MAKE SYRUP OF CLOVE-GILLIFLOWERS.

TO MAKE SYRUP OF PEACH-BLOSSOMS.

TO MAKE SYRUP OF QUINCES.

TO PRESERVE APRICOTS.

TO PRESERVE DAMSONS WHOLE.

TO CANDY ANY SORT OF FLOWERS.

TO PRESERVE GOOSEBERRIES WHOLE WITHOUT STONING.

TO PRESERVE WHITE WALNUTS.

TO PRESERVE WALNUTS GREEN.

TO PRESERVE THE LARGE GREEN PLUMS.

TO PRESERVE PEACHES.

TO MAKE QUINCE CAKES.

TO MAKE ANCHOVIES, VERMICELLI, KETCHUP, VINEGAR; AND TO KEEP ARTICHOKES, FRENCH BEANS, &C.

TO MAKE ANCHOVIES.

TO PICKLE SMELTS, WHERE YOU HAVE PLENTY.

TO MAKE VERMICELLI.

TO MAKE KETCHUP.

ANOTHER WAY TO MAKE KETCHUP.

ARTICHOKES TO KEEP ALL THE YEAR.

TO KEEP FRENCH BEANS ALL THE YEAR.

TO KEEP GREEN PEAS TILL CHRISTMAS.

ANOTHER WAY TO PRESERVE GREEN PEAS.

TO KEEP GREEN GOOSEBERRIES TILL CHRISTMAS.

TO KEEP RED GOOSEBERRIES.

TO KEEP WALNUTS ALL THE YEAR.

ANOTHER WAY TO KEEP LEMONS.

TO KEEP WHITE BULLICE, PEAR-PLUMS, OR DAMSONS, &C. FOR TARTS OR PIES.

TO MAKE VINEGAR.

TO FRY SMELTS.

TO DRESS WHITE BAIT.

TO ROAST A POUND OF BUTTER.

DISTILLING.

TO DISTILL WALNUT WATER.

HOW TO USE THIS ORDINARY STILL.

TO MAKE TREACLE-WATER.

TO MAKE BLACK CHERRY WATER.

TO MAKE HYSTERICAL WATER.

TO DISTILL RED ROSE BUDS.

TO MAKE PLAGUE-WATER.

TO MAKE SURFEIT-WATER.

TO MAKE MILK-WATER.

TO DRESS A TURTLE THE WEST INDIA WAY.

ANOTHER WAY TO DRESS A TURTLE.

TO MAKE A MOCK TURTLE.

TO MAKE ICE-CREAM.

A TURKEY, &C. IN JELLY.

TO MAKE CITRON.

TO CANDY CHERRIES OR GREEN GAGES.

TO TAKE IRON-MOULDS OUT OF LINEN.

TO MAKE INDIA PICKLE.

NECESSARY DIRECTIONS, WHEREBY THE READER MAY EASILY ATTAIN THE USEFUL, ART OF CARVING.

TO CUT UP A TURKEY.

TO REAR A GOOSE.

TO UNBRACE A MALLARD OR DUCK.

TO UNLACE A CONEY.

TO WING A PARTRIDGE OR QUAIL.

TO ALLAY A PHEASANT OR TEAL.

TO DISMEMBER A HERON.

TO THIGH A WOODCOCK.

TO DISPLAY A CRAME.

TO LIFT A SWAN.

OBSERVATIONS ON PRESERVING SALT MEAT, SO AS TO KEEP IT MELLOW AND FINE FOR THREE OR FOUR MONTHS; AND TO PRESERVE POTTED BUTTER.

TO MAKE MOCK TURTLE SOUP.

TO DRESS HADDOCKS AFTER THE SPANISH WAY.

TO DRESS HADDOCKS THE JEWS WAY.

A SPANISH PEAS-SOUP.

TO MAKE ONION SOUP THE SPANISH WAY.

MILK SOUP THE DUTCH WAY.

FISH PASTIES THE ITALIAN WAY.

ASPARAGUS DRESSED THE SAME WAY.

RED CABBAGE DRESSED AFTER THE DUTCH WAY, GOOD FOR A COLD IN THE BREAST.

CAULIFLOWERS DRESSED THE SPANISH WAY.

CARROTS AND FRENCH BEANS DRESSED THE DUTCH WAY.

BEANS DRESSED THE GERMAN WAY.

ARTICHOKE SUCKERS DRESSED THE SPANISH WAY.

TO DRY PEARS WITHOUT SUGAR.

GINGER TABLETS.

ARTICHOKES PRESERVED THE SPANISH WAY.

FOR EXAMPLE.

FOR THEIR PIES.

ALMOND RICE.

SHAM CHOCOLATE.

MARMALADE OF EGGS THE JEWS WAY.

A CAKE THE SPANISH WAY.

ANOTHER WAY.

TO DRY PLUMS.

TO MAKE SUGAR OF PEARL.

TO MAKE FRUIT-WAFERS, OF CODLINS, PLUMS, &C.

TO MAKE WHITE WAFERS.

TO MAKE BROWN WAFERS.

HOW TO DRY PEACHES.

HOW TO MAKE ALMOND KNOTS.

TO PRESERVE APRICOTS.

HOW TO MAKE ALMOND MILK FOR A WASH.

HOW TO MAKE GOOSEBERRY WAFERS.

HOW TO MAKE THE THIN APRICOT CHIPS.

TO PRESERVE GOLDEN PIPPINS.

TO PRESERVE GRAPES.

TO PRESERVE GREEN CODLINGS.

HOW TO MAKE BLACKBERRY WINE.

THE BEST WAY TO MAKE RAISIN WINE.

HOW TO PRESERVE WHITE QUINCES WHOLE.

HOW TO MAKE ORANGE WAFERS.

HOW TO MAKE ORANGE CAKES.

HOW TO MAKE WHITE CAKES LIKE CHINA DISHES.

TO MAKE A LEMON HONEYCOMB.

HOW TO DRY CHERRIES.

HOW TO MAKE FINE ALMOND CAKES.

HOW TO MAKE UXBRIDGE-CAKES.

HOW TO MAKE MEAD.

MARMALADE OF CHERRIES.

TO DRY DAMSONS.

MARMALADE OF QUINCE WHITE.

TO PRESERVE APRICOTS, OR PLUMS, GREEN.

TO PRESERVE CHERRIES.

TO PRESERVE BARBERRIES.

WIGGS.

TO MAKE FRUIT WAFERS; CODLINS OR PLUMS DO BEST.

TO MAKE GERMAN PUFFS.

CRACKNELS.

TO MAKE ORANGE LOAVES.

TO MAKE A LEMON TOWER OR PUDDING.

HOW TO MAKE THE CLEAR LEMON CREAM.

HOW TO MAKE CHOCOLATE.

ANOTHER WAY TO MAKE CHOCOLATE.

CHEESECAKES WITHOUT CURRANTS.

HOW TO PRESERVE WHITE PEAR PLUMS.

TO PRESERVE CURRANTS.

TO PRESERVE RASPBERRIES.

TO MAKE BISCUIT BREAD.

TO CANDY ANGELICA.

TO PRESERVE CHERRIES.

TO BARREL MORELLO CHERRIES.

TO DRY PEAR PLUMS.

THE FILLING FOR THE AFORESAID PLUMS.

TO CANDY CASSIA.

TO MAKE CARAWAY CAKES.

TO PRESERVE PIPPINS IN SLICES.

SACK CREAM LIKE BUTTER.

BARLEY CREAM.

ALMOND BUTTER.

SUGAR CAKES.

SUGAR CAKES ANOTHER WAY.

CLOUTED CREAM.

QUINCE CREAM.

CITRON CREAM.

CREAM OF APPLES, QUINCE, GOOSEBERRIES, PRUNES, OR RASPBERRIES.

SUGAR LOAF CREAM.

CONSERVE OF ROSES BOILED.

HOW TO MAKE ORANGE BISCUITS.

THE FOLLOWING CURIOUS METHOD OF REARING TURKEYS TO ADVANTAGE, TRANSLATED FROM A SWEDISH BOOK, ENTITLED RURAL OECONOMY.

HOW TO MAKE CIDER.

FOR FINING CIDER.

AFTER IT HAS FINED.

TO MAKE CHOUDER, A SEA DISH.

TO MAKE SPANISH FRITTERS.

TO FRICASSEE PIGEONS THE ITALIAN WAY.

PICKLED BEEF FOR PRESENT USE.

BEEF STEAKS AFTER THE FRENCH WAY.

TO MAKE HAMBURGH SAUSAGES.

SAUSAGES AFTER THE GERMAN WAY.

A TURKEY STUFFED AFTER THE HAMBURGH WAY.

CHICKENS DRESSED THE FRENCH WAY.

A CALF’S HEAD DRESSED AFTER THE DUTCH WAY.

CHICKENS AND TURKEYS, DRESSED AFTER THE DUTCH WAY.

TO MAKE A FRICASSEE OF CALVES’ FEET AND CHALDRON, AFTER THE ITALIAN WAY.

TO PICKLE THE FINE PURPLE CABBAGE, SO MUCH ADMIRED AT THE GREAT TABLES.

TO MAKE THE PICKLE.

TO RAISE MUSHROOMS.

THE STAG’S HEART WATER.

TO MAKE ANGELICA WATER.

TO MAKE MILK WATER.

TO MAKE SLIP-COAT CHEESE.

TO MAKE A BRICK-BAT CHEESE. IT MUST BE MADE IN SEPTEMBER.

TO MAKE CORDIAL POPPY WATER.

TO MAKE WHITE MEAD.

TO MAKE A SCOTCH HAGGIS.

TO MAKE IT SWEET WITH FRUIT.

TO MAKE SAUERKRAUT.

TO KEEP GREEN PEAS, BEANS, &C. AND FRUIT, FRESH AND GOOD TILL CHRISTMAS.

TO MAKE PACO LILLA OR INDIAN PICKLES, THE SAME THE MANGOES COMES OVER IN.

TO PRESERVE CUCUMBERS EQUAL WITH ANY ITALIAN SWEETMEATS.

THE JEWS WAY OF PRESERVING SALMON, AND ALL SORTS OF FISH.

TO PRESERVE TRIPE TO GO TO THE EAST INDIES.

THE MANNER OF DRESSING VARIOUS SORTS OF DRIED FISH, AS STOCK-FISH, COD, SALMON, WHITINGS, &C.

DRIED SALMON MUST BE DIFFERENTLY MANAGED.

THE DRIED HERRING,

STOCK FISH.

TO DRESS CURED MACKEREL.

CALVES’ FEET STEWED.

TO MAKE FRICANDILLAS.

TO MAKE A FINE BITTER.

AN APPROVED METHOD PRACTISED BY MRS. DUKELY, THE QUEEN’S TYRE-WOMAN, TO PRESERVE HAIR, AND MAKE IT GROW THICK.

TO MAKE CAROLINA SNOW-BALLS.

A CAROLINA RICE PUDDING.

TO DISTILL TREACLE WATER LADY MONMOUTH’S WAY.

PREPARE ALL THESE SIMPLES THUS:

THE ORDER OF A MODERN BILL OF FARE, FOR EACH MONTH,

RECEIPTS FOR PERFUMERY &C.

TO MAKE RED, LIGHT, OR PURPLE WASH-BALLS.

TO MAKE BLUE, RED, OR PURPLE WASH-BALLS, OR TO MARBLE DITTO.

WHITE ALMOND WASH-BALL.

BROWN ALMOND WASH-BALLS.

TO MAKE LIP SALVE.

The ART OF COOKERY

MADE PLAIN AND EASY

Excelling any Thing of the Kind ever yet published.

CONTAINING

Directions how to Market; the Season of the Year for Butchers’ Meat, Poultry, Fish, &c.

How to roast and boil to Perfection every Thing necessary to be sent up to Table.

Sauces.

Vegetables.

Broiling.

To dress Fish.

Made Dishes.

Poultry.

Soups and Broths.

Puddings.

Pies.

Variety of Dishes for Lent, which may be made Use of any other Time.

Gravies.

Hashes.

Fricassees.

Ragouts.

To cure Hams, Bacon, &c.

Pickling.

Making Cakes.

Jellies.

Preserving.

&c. &c. &c. &c.

Also, the ORDER of a BILL of FARE for each MONTH, in the Manner the Dishes are to be placed upon the Table, in the present Taste.

THE ART OF COOKERY MADE PLAIN AND EASY

Preface.

I Believe I have attempted a branch of Cookery which nobody has yet thought worth their while to write upon: but as I have both seen, and found by experience, that the generality of Servants are greatly wanting in that point, I therefore have taken upon me to instruct them in the best manner I am capable; and, I dare say, that every Servant who can but read, will be capable of making a tolerable good Cook; and those who have the least notion of Cookery, cannot miss of being very good ones.

I do not pretend to teach professed Cooks, my design being to instruct the ignorant and unlearned, (which will likewise be of use in all private families.) and that in so full and plain a manner, that the most ignorant Person, who can but read, will know how to do Cookery well. As Marketing must be the first branch of Cookery, I shall begin with that Table first.

HOW TO MARKET,

And the Seasons of the Year for Butchers’ Meat, Poultry, Fish &c.

BUTCHERS’ MEAT.

To choose Lamb.

In a fore-quarter of lamb mind the neck-vein: if it be an azure blue, it is new and good; but if greenish or yellowish, it is near tainting, if not tainted, already. In the hinder-quarter, smell under the kidney, and try the knuckle: if you meet with a faint scent, and the knuckle be limber, it is stale killed. For a lamb’s head, mind the eyes; if they be sunk or wrinkled, it is stale; if plump and lively, it is new and sweet. Lamb comes in in April, and holds good till the end of August.

Veal.

If the bloody vein in the shoulder looks blue, or of a bright red, it is new killed; but if blackish, greenish, or yellowish, it is flabby and stale: if wrapped in wet cloths, smell whether it be musty or not. The loin first taints under the kidney; and the flesh, if stale killed, will be soft and slimy.

The breast and neck taints first at the end, and you will perceive some dusky, yellowish, or greenish appearance; the sweetbread on the breast will be clammy, otherwise it is fresh and good. The leg is known to be new by the stiffness of the joint; if limber, and the flesh seems clammy; and has green or yellowish specks, it is stale. The head is known as the lamb’s. The flesh of a bull-calf is more red and firm than that of a cow-calf, and the fat more hard and curdled.

Mutton.

If the mutton be young, the flesh will pinch tender; if old, it will wrinkle, and remain so; if young, the fat will easily part from the lean; if old, it will stick by strings and skins; if ram-mutton, the fat feels spongy, the flesh close-grained and tough, not rising again when dented with your finger; if ewe mutton, the flesh is paler than wether-mutton, a closer grain, and easily parting. If there be a rot, the flesh will be palish, and the fat a faint whitish, inclining to yellow, and the flesh will be loose at the bone. If you squeeze it hard, some drops of water will stand up like sweat. As to the newness and staleness, the same is to be observed as by lamb.

Beef.

If it be right ox-beef, it will have an open grain; if young, a tender and oily smoothness: if rough and spongy, it is old, or inclining to be so, except the neck, brisket and such parts as are very fibrous, which in young meat will be more rough than in other parts. A carnation, pleasant colour betokens good spending meat; the suet a curious white; yellowish is not so good.

Cow-beef is less bound and closer grained than the ox, the fat whiter, but the lean somewhat paler; if young, the dent you make with your finger will rise again in a little time.

Bull-beef is of a close grain, deep dusky red, tough in pinching, the fat skinny, hard, and has a rammish rank smell; and for newness and staleness, this flesh bought fresh has but few signs, the more material is its clamminess, and the rest your smell will inform you. If it be bruised, these places will look more dusky or blackish than the rest.

Pork.

If it be young, the lean will break in pinching between your fingers; and if you nip the skin with your nails, it will make a dent; also if the fat be soft and pulpy, in a manner like lard; if the lean be tough, and the fat flabby and spongy, feeling rough, it is old, especially if the rind be stubborn, and you cannot nip it with your nails.

If of a boar, though young, or of a hog gelded at full growth, the flesh will be hard, tough, reddish, and rammish of smell; the fat, skinny and hard; the skin very thick and tough, and, pinched up, will immediately fall again.

As for old and new killed, try the legs, hands, and springs, by putting your finger under the bone that comes out: for if it be tainted, you will there find it by smelling your finger; besides the skin will be sweaty and clammy when stale, but cool and smooth when new.

If you find little kernels in the fat of the pork, like hail-shot, if many, it is measly, and dangerous to be eaten. Pork comes in in the middle of August, and holds good till Lady-day.

How to choose Brawn, Venison, Westphalia Hams, &c.

Brawn is known to be old or young by the extraordinary or moderate thickness of the rind; the thick is old, the moderate is young. If the rind and fat be very tender, it is not boar-brawn, but barrow or sow.

Venison.

Try the haunches or shoulders under the bones that come out, with your finger or knife, and as the scent is sweet or rank, it is new or stale; and the like of the sides in the most fleshy parts: if tainted, they will look greenish in some places, or more than ordinary black. Look