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English Housewifery Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery By: Elizabeth Moxon |
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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... Continue reading book >>
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