The Country Housewife and Lady's Director
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NOVEMBER.
DECEMBER.
PART II.
- THE INTRODUCTION.
- To send Venison Sweet in hot Weather.
- To send Partridges a long way in hot Weather.
- To keep an Hare a long Time.
- To keep Wild-Ducks fresh.
- Helps towards the Preservation of Fish.
- To make Wine of White Elder-berries, like Cyprus
Wine from Mrs. Warburton of Cheshire.
- To make Wine of Black Elder-berries, which is equal
to the best Hermitage Claret; from Henry Marsh, Esq. of Hammersmith.
- A Receipt from Barbadoes, to make Rum; which proves
very good.
- To make Citron-Water, from Barbadoes.
- To make fine Vinegar.
- To make Irish Usquebaugh; from Lord Capell's
Receipt, when he was Lord Lieutenant of Ireland.
- To make Green Usquebaugh.
- To make a Cabbage-Pudding; from a Gentlewoman in
Suffolk, as it was written by herself.
- Of the Gourmandine-Pea, and its several Ways of
Dressing.
- To make Verjuice of Grapes, unripe, or of
Crab-Apples; from J. S. Esq.
- A dry Travelling Powder, for Sauce, or
Pocket-Sauce. From Mynheer Vanderport of Antwerp.
- To preserve Grapes all the Winter.
- A Collar of Mutton roasted. From St. Edmund's-Bury
in Suffolk.
- To fry Oysters for a Plate, or the Garnish of the
foregoing Dish.
- Of a Sturgeon, how it ought to be cured, for cold
Meat, or dressed hot for the Table.
- To Cure, or Pickle, Sturgeon; from Hamborough.
- To prepare the Caviar, or Spawn, of the Sturgeon.
- To Roast a piece of fresh Sturgeon; from Mr. Ralph
Titchbourn, Cook.
- To Roast a Collar, or Fillet, of Sturgeon; from
the same.
- A Piece of fresh Sturgeon boiled; from the same.
- To make a Sturgeon-Pye; from the same.
- To butter Crabs, from the same, for Garnish for
the foregoing Dishes, or to be served by themselves.
- The Manner of Pickling and Drying of Sheeps
Tongues, or Hogs Tongues, which they call Stags Tongues; from a
celebrated Practitioner of forty Years standing in London.
- The Smoking-Closets,
- A Carp Pye. From Mrs. Mary Gordon.
- To make Biscuits of Potatoes. From the same.
- To make Biscuits of Red Beet-Roots; from the same;
call'd the Crimson Biscuit.
- To boil Onions, that they shall lose their strong
Scent, and become as sweet as Sugar in their Taste. From the same.
- Hungary-Water. From Mrs. Du Pont, of Lyons; which
is the same, which has been famous, about Montpelier.
- The Manner of making the famous Barcelona Snuff,
as it was perform'd at the Lyon at Barcelona; from the same. This is
also call'd Myrtle Snuff.
- To make Orangery Snuff. From the same.
- To make Orange-Butter. From the same.
- To make Flour of Mustard.
- To keep Anchovys good for a long time. From Mrs.
M. N.
- To Roast a Shoulder of Mutton like Venison. From
the same.
- To make a Hare-Pye, for a cold Treat. From the
same.
- To preserve Ginger, and reduce the common Ginger
for that purpose. From the same.
- Marmalade of Oranges and Lemons. From the same.
- To make Syrup of Mulberries. From the same.
- Of Syrup of Raspberries, Currans, or other Fruits.
From the same.
- To make a Raspberry-Pudding. From the same.
- Parsnip-Cakes. From the same.
- To make Raspberry bak'd Cakes. From the same.
- Of Ortolans. From Mr. Renaud.
- To make Sugar Comfits of any Sort. From Mrs. Anne
Shepherd of Norwich.
- To make Comfits of various Colours. From the same.
- To preserve Orange and Lemons-Peels in Jelly. From
the same.
- To preserve Orange-Flowers in Jelly.
- Lemon-Cakes. From Mrs. Anne Shepperd of Norwich.
- Tripe of Eggs. From Mr. Fontaine.
- Sauce for the Artificial Tripe in Ragoust. From
the same.
- Bacon Froize, or Fraise. From Mrs. Bradbury.
- Clary and Eggs, From the same.
- To stew a Pig. From the same.
- To stew a Pig another way. From the same.
- To make a Fricassee of Sheeps Trotters.
- A brown Fricassee of Sheeps Trotters.
- To make a Lumber-Pye. From Exeter.
- To make Orange or Lemon Tarts. From Mrs. J. S.
- To make Lemon Cheesecakes. From Mrs. M.N.
- To make Orange or Lemon Cheesecakes, another way.
From the same.
- To make Cheesecakes. From Lady G.
- A Sorrel Tart. From the same.
- To make Umble Pye. From Mr. Thomas Fletcher of
Norwich.
- To Stew Peaches. From the same.
- Red Peach Tarts. From the same.
- Bitters to be drank with Wine.
- To Stew Wild-Ducks. From Amsterdam.
- To Stew a salted Brisket of Beef. From Mr. La
Fontaine.
- Neck of Mutton ragou'd. From the same.
- Stew'd Beef in Soup. From the same.
- To dress the Liver and Crow of an Hog. From Mrs.
Johnson in Devereux-Court.
- Sea-Larks or Oysters, roasted on Spits or Skewers.
From the same.
- A Shoulder of Mutton or Lamb, roasted with a Farce
of Oysters. From Mr. Norman, late Cook in Norfolk.
- Stew'd Veal, with white Sauce; from the same.
- Hard Pease-Soup. From the same.
- To make green Pease-Pottage, with Milk. From the
same.
- To make an artificial Crab or Lobster. From Mr. F.
of Buckingham.
- To make artificial hot butter'd Sea-Crabs.
- To make artificial Crabs. From M. De la Port of
Lyons in France.
- To make artificial Lobsters. From the same.
- To imitate Cherry-Brandy, without Cherries, very
Good.
- To make Cherry Brandy. From Mr. Cent-Livre.
- To make Ratafia. From the same.
- To make Artificial Ratafia.
- To make Salmy, or with us Salmy-Gundy. From Lady
M.
- To serve up pickled Herrings. From the same.
- Marmalade of Peaches. From the same.
- White Peach-Tarts. From the same.
- Apricots preserv'd for Tarts. From the same.
- Plums to make Marmalade of. From the same.
- To stew Cucumbers. From the Devil-Tavern,
Fleet-street.
- To Farce Cucumbers. From the same.
- To make a Shropshire Pye.
- To make a Shropshire Pye, another way. From Lady
H.
- To make artificial Coxcombs. From Mr. Renaud.
- Calf's Liver stuffed and roasted. From the same.
- To roast a Calf's Liver, another way. From Mrs.
M. N.
- Cream Custard. From Lady H.
- To imitate the fat Livers of Capons roasted. From
the same.
- To make Pound Cakes. From the same.
- To make a Six Hour Pudding. From the same.
- To make a Venison Pasty. From the same.
- To roast a Hog's Harslet. From the same.
- To make Cream of Raspberries. From Mrs. Heron.
- Artificial Cream, to be mix'd with any Preserves
of Fruit. From Mrs. M. S. of Salisbury.
- To make Sweet-meat Cream. From the same.
- To embalm Pidgeons. From a Lady in Suffolk.
- To preserve Pidgeons another way. From the same.
- An Attempt to preserve Cucumbers, for Stewing, in
the Winter. From the same.
- Pippin Tart. From the same.
- To Pickle Marygold-Flowers. From Mr. T. of
Buckingham.
- Seed-Cake. From the same.
- To make Orange-Chips. From the same.
- To make Hartshorn-Jelly. From the same.
- To make a Tart of the Ananas, or Pine-Apple. From
Barbadoes.
- Marmalade of Pine-Apples, or Ananas.
- To dress the Giblets of a Tortoise, or
Sea-Turtle. From a Barbadoes Lady.
- To roast a Piece of Turtle, or Tortoise. From the
same.
- To make a Turtle, or Tortoise-Pye. From the same.
- To preserve Ginger-Roots. From the same.
- To preserve Ginger-Roots, fresh taken out of the
Ground. From the same.
- To make Paste of Pippins, or other fine Apples.
From the same.
- To preserve Cornelian-Cherries. From the same.
- To make Marmalade of Cornelian-Cherries. From the
same.
- To make Jamm of Damsons. From the same.
- To preserve Currans in Jelly. From the same.
- To dry Apricots. From Mrs. Walsingham of Suffolk.
- To stew a Rump of Beef. From Mrs. L——
- Pepper-Mint Water, From the same.
- Damson-Wine to imitate Claret. From the same.
- To Cure a Lap-Dog, when he continues drowsy some
Days, and cannot eat. From the same.
- Dog-Grass, or Couch-Grass, or Twitch-Grass,
necessary to be had, growing in Pots in London, to cure Lap-Dogs, that
are sick, in the Summer. From the same.
- Lisbon or Portugal-Cakes. From the same,
- Imperial Florentine. From Mr. Byecorf at
Augsburgh.
- To make Farced Meat, for the foregoing
Florentine. From the same.
- To make a Tart of white Beet-Cards. From the
same.
- To make a Preserve of Quinces, white in Jelly.
From the same.
- To Candy whole Orange, or Lemon-Peels.
- To stew Soles. From Yarmouth.
- A Hash of raw Beef. From Mr. Moring at the
Blue-Posts Temple-Bar.
- Thin Beef-Collups stew'd. From Oxford.
- Stew'd Beef-Steaks. From the Spring-Gardens at
Vaux-Hall, Surrey.
- To make Cologn's-Geneva. From Cologn.
- To make Scots-Snuff, or pure Tobacco-Snuff. From
Mr. Hyslop.
- Butter turned to Oil recovered. From Mrs. M. N.
- Orange or Lemon-Cakes. From the same.
- To dry Plums, of any sort, without Sugar. From
the same.
- The Shropshire and Worcestershire-Dish. From the
same.
- Fine Cakes to keep. From the same.
- To make Penzance-Cakes. From the same.
- To make Crystal candy'd Sweet-meats. From the
same.
- To make a Hackin. From a Gentleman in Cumberland.
- The Northampton-Cake.
- Of the Baking of Fruit. From Mr. L. M.
- To make Paste. From Mrs. Peasly.
- To dress a Dish of Fish in the best manner. From
the same.
- To boil Fresh Salmon.
- To boil Turbut, Flounders, or Plaise, Pike, or a
Cod's-Head, or Whitings.
- To fry Soles, Flounders, Plaise, Whitings,
Smelts, and Gudgeons, or such like.
- To broil Whitings.
- The Grand Dish of Fish, and its Sauce.
- Sauce for a Bisque of Fish.
- To broil Herrings, so as to prevent their rising
in the Stomach. From the same.
- A white Fricassee of Rabbits. From the same.
- A Neat's-Tongue roasted. From the same.
- To dress a Cow-Heel. From the same.
- To make Marmalade of Quinces. From the same.
- Boil'd Tench. From the same.
- To bake Tench. From Lady G.
- To roast a Westphalia-Ham. From the same.
- A Neck of Mutton and Broth. From L. P. Esq.
- Boil'd Venison, with its Furniture. From Mr. L.
L.
- Frogs, a white Fricassee of them. From Mr.
Ganeau.
- Frogs, in a brown Fricassee. From the same.
- Snails, to be dressed with white Sauce. From the
same.
- Snails, to be drest with brown Sauce. From the
same.
- A Gammon of a Badger roasted. From Mr. R. T. of
Leicestershire.
- To make minc'd Pyes, or Christmas-Pyes. From Mrs.
M. C.
- Plum-Pottage, or Christmas-Pottage. From the
same.
- Amber-Rum, from Barbadoes; an extra-ordinary way
of making it, from that Country.
- A boiled Goose with its Garniture. From the same.
- Viper-Soup. From Mr. Ganeau.
- Ketchup, in Paste. From Bencoulin in the
East-Indies.
- To dry Plums with Sugar. From Mr. Girarde.
- To make small Almond-Cakes. From the same.
- To preserve Bullace. From the same.
- To preserve Goosberries. From the same.
- To candy Eringo-Roots. From Mr. Lufkin of
Colchester.
- To preserve Grapes in Syrup. From the same.
- To dress a Calf's-Head in a grand Dish. From Mrs.
E. Sympson.
- Calf's-Head-Pye. From the same.
- To bake a Calf's-Head. From the same.
- To make Spirit of Lilley of the Valley. From
Norway. N.B. This serves in the room of Orange-Flower-Water, in
'Puddings, and to perfume Cakes; though it is drank as a Dram in
Norway.
- Things to be provided, when any great Family is
going into the Country, for a Summer. From Mr. R. S.
- To salt a Ham in imitation of Westphalia, &c.
- To make artificial Anchovies. From Mr. James
Randolph of Richmond.
- Apple-Dumplings in an extraordinary way. From
Mrs. Johnson.
- Apple-Dumplings made with Sweet-meats. From the
same.
- An Hog barbecued, or broil'd whole. From
Vaux-Hall, Surrey.
- Beef, or Pork, to be salted for boiling
immediately, from the Shambles. From Mr. J. P. Chymist.
- Potatoe-Puddings, made with Sweet-meats. From Mr.
Moring, Temple-Bar.
- Potatoe-Pudding baked. From Mr. Shepherd of
Windmill-Street.
- To make Whipt Syllabubs. From Mrs. Cater of
Salisbury.
- Of the fashionable Tables, for Persons of Rank,
or Figure, where five Dishes are serv'd at a Course. From S.G. Esq.
- The Manner of killing and salting Oxen, in the
hottest Months, for the Sea, that the Beef may keep good. From a
Contractor with the Commissioners of the Royal-Navy.
- Cheshire-Pye with Pork. From Mr. R. J.
- To bake Herrings in an extraordinary manner. From
Mrs. M. N. of Shrewsbury.
- To draw Gravey for a private Family. From the
same.
- Another Gravey, for a private Family, where there
is not an opportunity of getting Beef to make it of.
- The Manner of Trussing a Rabbit for Boiling.
- The Manner of Trussing a Single Rabbit for
Roasting. From Mr. W. N. Poulterer.
- To make a Pheasant of a Rabbit, truss'd in such a
manner, that it will appear like a Pheasant, and eat like one, with its
Sauce. This is called, by the topping Poulterers, a Poland-Chicken, or
a Portugal-Chicken. But it is most like a Pheasant, if it is larded.
From Mrs. Johnson, at the famous Eating-House in Devereux-Court near
the Temple.
- [Illustration: Fig. 4]
- Of Trussing a Pidgeon. From the same.
- A Goose to Truss. From the same.
- The Trussing of an Easterling. From Mr. W. N.
Poulterer of St. James's-Market, London.
- The Manner of Trussing a Chicken like a
Turkey-Poult, or of Trussing a Turkey-Poult. From. Mr. W. N. Poulterer
of St. James's-Market.
- The manner of Trussing an Hare in the most
fashionable Way. From Mr. W. N.
- A Fowl trussed for Boiling. From Mr. W. N.
Poulterer, &c.
- To Truss a Pheasant or Partridge. From the same.
- To boil an artificial Pheasant, with Sellary.
From Mrs. Johnson, Devereux-Court near Temple-Bar.
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