MSU Libraries >> DMC >> Digital Collections >> Feeding America >> Book Content

Title: The Frugal Housewife, or Complete Woman Cook;...Also The Making of English Wines.
Author: Carter, Sussannah
Publisher: New York: G. & R. Waite, no. 64, Maiden-Lane.

---

View page [NONE OF THE ABOVE]

> A BILL OF FARE,
FOR EVERY MONTH IN THE YEAR.

> IN JANUARY.

> DINNER.

BEEF SOUP, made of brisket of beef; and the beef served up in the dish. Turkey and Chine roasted, with gravy and onion sauce; minced-pies.

Or,--Achbone of beef boiled, and carrots and savoys, with melted butter; ham and fowls roasted, with rich gravy; tarts.

Or,--Vermicelli Soup; fore quarter of lamb and sallad in season; fresh salmon, a sufficient quanity boiled, with smelts fried, and lobster sauce; minced pies.

> SUPPER.

Chickens fricaseed; wild ducks with rich gravy sauce; a piece of sturgeon or brown, and minced pies.

Or,--A hare with a pudding in its belly, and a strong gravy and claret sauce; hen turkey boiled with oyster sauce and onion sauce; brawn or minced pies.

> IN FEBRUARY.

> DINNER.

Chine or saddle of mutton roasted, with pickles; calf's head boiled and grilled, garnished with broiled slices of bacon, and with brains mashed with parsley and butter, salt, pepper, and a little vinegar; the tongue slit and laid upon the brains, a boiled pudding.

Or,--Ham, and fowls roasted, with gravy suace; leg of lamb boiled, with spinach.

Or,--A piece of fresh salmon, with lobster suace, and garnished with fried smelts and flounders; chickens roasted and asparagus, with gravy and plain butter.

> SUPPER.

Scotch collops; ducklings, with rich gravy; minced pies.

Or,--Fried Soals with shrimp sauce; fore quarter of lamb roasted, with mint sauce; dish of tarts and custards.

View page [NONE OF THE ABOVE]

> IN MARCH.

> DINNER.

Roast Beef, and horse radish to garnish the dish; salt-fish with egg sauce, and potatoes or parsnips, with melted butter; pease soup.

Or,--Ham and fowls roasted: marrow puddings.

Or,--Leg of mutton boiled, with turnips and caper sauce; cod boiled, with oyster sauce, and garnished with horse-radish; a bread pudding.

> SUPPER.

Scollop or fried oysters: leg of lamb, with spinach: tarts and fruit.

Or,--Fricasee of Coxcombs, lamb stones, and sweetbreads: pigeon pie, and marrow pudding.

> IN APRIL.

> DINNER.

Ham and Chickens roasted, with gravy sauce: a piece of boiled beef, and carrots and greens.

Or,--A roasted shoulder of veal stuffed, and melted butter: a leg of pork boiled, and pease pudding.

Or,--A dish of fish, (as in season): roast beef garnished with horse-radish, and plumb pudding.

> SUPPER.

Fricasee of lamb-stones and sweetbreads, or sucking rabbits: roasted pigeons and asparagus.

Or,--Boiled fowls and bacon, or pickled pork, with greens and butter melted, a baked plumb pudding or tarts.

> IN MAY.

> DINNER.

Beef Soup, with herbs well boiled; fillet of veal well stuffed and roasted; a ham boiled.

Or,--Rump of beef salted and boiled, with a summer cabbage: fresh salmon boiled, and fried smelt to garnish the dish, with lobster or shrimp sauce.

Or,--Saddle of mutton roasted, with a spring sallad, and a dish of fish.

> SUPPER.

Ducklings roasted with gravy sauce: Scotch collops, with mushrooms, &c. tarts.

Or,--Green Goose, with gravy sauce: collared eels: tarts.

View page [NONE OF THE ABOVE]

> IN JUNE.

> DINNER.

Leg of grass lamb boiled, with capers, carrots and turnips; shoulder or neck of venison roasted, with rich gravy and claret sauce; marrow pudding.

Or,--Saddle of grass lamb roasted, with mint sauce and turnips; turbot boiled, with shrimp and anchovy sauce; a quaking pudding.

Or,--A Haunch of Venison roasted, with rich gravy and claret sauce; tarts.

> SUPPER.

Fricasee of young rabbits, roast fowls and gravy sauce; gooseberry tarts.

Or,--Mackrel boiled, with plain butter and mackrel herbs; leg of lamb boiled and spinach.

> IN JULY.

> DINNER.

Green goose, with gravy sauce; neck of veal boiled, with bacon, and greens.

Or,--Roasted Pig, with proper sauce of gravy and brains pretty well seasoned; mackrel boiled, with melted butter and herbs; green pease.

Or,--Mackrel boiled, with melted butter and herbs; fore quarter of lamb, with sallad of coss lettuce, &c.

> SUPPER.

Chickens roasted with gravy or egg sauce; lobsters or prawns; green goose.

Or,--Stewed Carp; ducklings, with gravy sauce, and pease.

> IN AUGUST.

> DINNER.

Ham and fowls roasted, with gravy sauce; beans.

Or,--Neck of Venison, with gravy and claret sauce; fresh salmon with lobster sauce; apple pie hot and buttered.

Or,--Beef a-la-mode; green pease; haddock boiled, and fried soals or flounders to garnish the dish.

> SUPPER.

White fricasee of chickens; green pease; ducks, roasted, with gravy sauce.

Or,--Chickens or pigeons roasted, with asparagus; artichokes, with melted butter.

View page [NONE OF THE ABOVE]

> IN SEPTEMBER.

> DINNER.

Green pease soup; breast of veal roasted; boiled plain pudding.

Or,--A leg of lamb boiled, with turnips, spinach, and caper sauce; goose roasted, with gravy, mustard, and apple sauce; and pigeon pie.

> SUPPER.

Boiled pullets, with oyster sauce, greens and bacon; dish of fried soals.

Or,--A leveret, with gravy sauce; wild ducks, with gravy sauce and onion sauce; apple pie.

> IN OCTOBER.

> DINNER.

Cod's head, with shrimp and oyster sauce; knuckle of veal and bacon, and greens.

Or,--A leg of mutton boiled, with turnips and caper sauce; Scotch collops; fresh salmon boiled, with shrimp and anchovy sauce.

Or,--Calf's head dressed turtle fashion; roast beef, with horse-raddish; beef soup.

> SUPPER.

Wild ducks, with gravy sauce; scolloped oysters; minced pies.

Or,--Fried smelts, with anchovy sauce; boiled fowl, with oyster sauce; minced pies or tarts.

> IN NOVEMBER.

> DINNER.

A roasted goose, with gravy and apple sauce, and mustard; cod's head, with oyster sauce; minced pies.

Or,--Roast tongue and udder; roast fowls, and pigeon pie.

> SUPPER.

Stewed carp; calf's head hashed; minced pies.

> IN DECEMBER.

> DINNER.

Ham and fowls roasted,with greens and gravy sauce; gravy soup; fresh salmon, garnished with whiting or trout fried, and with anchovy sauce.

Or,--Cod's head, with shrimp and oyster sauce; roast beef, garnished with horse raddish; and plumb pudding boiled.

Or,--Roast beef with horse raddish, marrow pudding, and Scotch collops.

> SUPPER.

Brawn; pullets boiled, and oyster sauce; minced pies.

Or,--Broiled chickens, with mushrooms; a hare or wild ducks, with rich gravy sauce; minced pies.

View page [13]

> THE
FRUGAL HOUSEWIFE.

> CHAP. I
OF GRAVIES AND SAUCES.

No. 1. To draw Gravy.

CUT a piece of beef into thin slices, and fry them brown in a stew-pan, with two or three onions, and two or three lean slices of bacon; then pour to it a ladle of strong broth, rubbing the brown from the pan very clean; add to it more strong broth, claret, white wine, anchovy, and a faggot of sweet herbs; season it, and stew it very well. Strain it off, and keep it for use.

No. 2. To make White Gravy.

Take part of a knuckle of veal, or the worst part of a neck of veal, boil about a pound of


View page [14]
this in a quart of water, an onion, some whole pepper, six cloves, a little salt, a bunch of sweet herbs, and half a nutmeg sliced; let them boil an hour, then strain off the liquor, and keep it for use.

No. 3. A Gravy without Meat.

Take a glass of small beer, a glass of water, an onion cut small, some pepper and salt, and a little lemon peel grated, a clove or two, a spoonful of mushroom liquor, or pickled walnut liquor; put this into a bason; then take a piece of butter, put it in a sauce-pan, and set it on the fire, that it may melt; then dredge in some flower, and stir it well till the froth sinks, and it will be brown, put in some sliced onion, then put your mixture to the brown butter and give it a boil up.

No. 4. Gravy for a Turkey or Fowl.

Take a pound of lean beef, cut and hack it, then flour it well, put a piece of butter as big as a hen's egg into a stew pan; when it is melted, put in your beef, fry it on all sides a little brown, then pour in three pints of boiling water, and a bundle of sweet herbs, two or three blades of mace, three or four cloves, twelve whole pepper-corns, a little bit of carrot, a little crust of bread toasted brown; cover it close, and let it boil till there is about a pint or less, then season it with salt, and strain it off.

View page [15]

No. 5. Gravy to make Mutton eat like Venison.

Take a woodcock or snipe, that is stale, (the staler the better) pick it, cut it in two, and hack it with a knife; put it into a stew-pan, with us much gravy as you shall want, and let it simmer for half an hour; then strain the gravy for use. This will give then mutton so true a flavour of game, that no one can tell it from venison.

No. 6. Gravy for a Fowl, when you have no Meat ready.

Take the neck, liver, and gizzard, boil them in half a pint of water, with a little piece of bread toasted brown, a little pepper and salt and a little bit of thyme. Let them boil till there is about a quarter of a pint: then pour in a glass of red wine, boil it and strain it; then bruise the liver well in, and strain it again; thicken it with a little piece of butter rolled in flour, and it will be very good.

No. 7. To make a strong Fish Gravy.

Take two or three eels, or any fish you have, skin or scale them, gut them and wash them from grit, cut them into little pieces, put them into a saucepan, cover them with water, a little crust of bread toasted brown, a blade or two of mace, some whole pepper, a few sweet herbs, and a little bit of lemon-peel. Let it boil till it is rich and good, then have ready a piece of butter, according to your gravy; if a pint, as big as a walnut.


View page [16]
Melt it in the sauce-pan, shake in a little flour, and toss it about till it is brown, and then strain in the gravy to it. Let it boil a few minutes, and it will be good.

No. 8.To make Essence of Ham.

Take off the fat of a ham, and cut the lean in slices, beat them well, and lay them in the bottom of a sauce-pan, with slices of carrots, parsnips, and onions; cover your pan and set it over a gentle fire; let them stew till they begin to stick, then sprinkle on a little flour, and turn them; moisten them with broth and veal gravy. Season them with three or four mushrooms, as many truffles, a whole leek, some parsley, and half a dozen cloves; or instead of a leek, a clove of garlic. Put in some crumbs of bread, and let them simmer over the fire for three quarters of an hour; strain the liquor, and set it aside for use. Any pork or ham that is well cured will answer the purpose.

No. 9. To make a standing Sauce.

Take a quart of claret or white wine, put it in a glazed jar, with the juice of two lemons, five large anchovies, some Jamaica pepper whole, some sliced ginger, some mace, a few cloves, a little lemon-peel, horse-raddish sliced, some sweet herbs, six shallots, two spoonfuls of capers, and their liquor, put all these in a linen bag, and put it into the wine, stop it close, and set the vessel in a kettle of


View page [17]
hot water for an hour, and keep it in a warm place. A spoonful or two of this liquor is good in any sauce.

No. 10. To make Sauce for roasted Meat.

Take an anchovy, wash it it very clean, and put to it a glass of red wine, a little strong broth or gravy, some nutmeg, one shallot shred and the juice of a Seville orange; stew these together a little, and pour it to the gravy that runs from your meat.

No. 11. To make sauce for Savoury Pies.

Take some gravy, some anchovy, a bunch of sweet herbs, an onion, and a little mushroom liquor; boil it a little, and thicken it with burnt butter; then add a little claret, open your pie, and put it in. This serves for mutton, lamb, veal, or beef pies.

No. 12. To make Sauce for a sweet Pie.

Take some white wine, a little lemon juice, or verjuice, and some sugar; boil it, then beat two