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 [title page]
THE
FRUGAL HOUSEWIFE,
OR
Complete Woman Cook;
WHEREIN
THE ART OF DRESSING ALL SORTS OF VIANDS
IS EXPLAINED IN UPWARDS OF
FIVE HUNDRED APPROVED RECEIPTS,
IN
Gravies
Sauces
Roasting
Boiling
Frying
Broiling
Potting
Collaring
Preserving
Drying
Pickling
Stews
Hashes
Soups
Fricassees
Ragouts
Pastries
Pies
Tarts
Cakes
Puddings
Syllabubs
Creams
Flummery
Jellys
Giams
Custards, &c.
ALSO
THE MAKING OF ENGLISH WINES.
> By SUSSANNAH CARTER.
TO WHICH IS ADDED
AN APPENDIX,
CONTAINING
SEVERAL NEW RECEIPTS ADAPTED TO THE
AMERICAN MODE OF COOKING.
PRINTED AND SOLD BY G. & R. WAITE, NO. 64,
MAIDEN-LANE.
1803.
View page [index]
> ALPHABETICAL INDEX.
Page
Anchovy Sauce 23
Apple Sauce 21
Bread Sauce 21
Butter to melt 17
Butter to Burn 18
Cellery Sauce 19
Cellery Sauce, brown 19
Egg Sauce 19
Essence of Ham 16
Fish Sauce 23
Gravy to Draw 13
Gravy, white 13
Gravy without Meat 14
Gravy for a Turkey or Fowl 14
Gravy to make Mutton eat like Venison 15
Gravy, for a Fowl when you have no Meat 15
Gravy for Fish 15
Lobster Sauce 22
Lemon Sauce 20
Mint Sauce 21
Mushroom Sauce for roasted or boiled 18
Onion Sauce 20
Oyster Sauce 22
Pap Sauce 21
Parsley Sauce 21
Parsley Sauce when no parsley can be got 21
Shallot Sauce 19
Shrimp Sauce 22
Sauce, a pretty one for boiled Fowls 20
Sauce for Fish Pies 17
Sauce for sweet Pies 17
Sauce for savoury Pies 17
Sauce for roast meat 17
Sauce, a standing one 16
Beef 24
Cod's Head 37
Duck, Tame 34
Duck, Wild 34
Eels 38
Fowls 31
Fowls with Chestnuts 33
Fowls the German way 33
Goose 31
Goose with Green Sauce 33
Hare 30
Lamb 26
Larks 36
Mutton 24
Mutton, Venison 25
Mutton, Breast of, with Force-meat 26
Ortolans 37
Partridges 35
Pheasants 35
Pig 29
Pigeons 34
Pike 33
Plovers 36
Pork 27
Pork, Chine of, stuffed 23
Quails 35
Rabbits 31
Rabbits, Hare Fashion 31
Ruffs and Reefs 37
Snipes 34
Teal 34
Turkey 31
Turkey with Chesnuts 33
Tongue and Udder 26
Veal 26
Venison 29
Wigeons 34
Woodcocks 34
Artichoaks Page 57
Asparagus 56
Beans, French 58
Beans, Broad 59
Beef 39
Brocoli 58
Cabbage 59
Calf's Head 40
Carp 51
Carrots 62
Chickens 43
Cod 47
Cod's Head 48
Crimp Cod 48
Cauliflower 57
Ducks 42
Eels 53
Flounders 49
Fowls 42
Goose 42
Ham 42
Lamb 41
Mackrel 52
Mutton 39
Neat's Tongue 41
Patridges 46
Parsnips 61
Peas, Green 59
Pheasants 46
Pigeons 44
Pike 53
Plaice 49
Pork, Leg of 39
Pork, Pickled 40
Potatoes 62
Rabbits 44
Rabbits with Onions 45
Salmon 50
Seate 49
Snipes 45
Soals 49
Spinach 60
Sprouts Page 60
Sturgeon 50
Tench 52
Turbot 47
Turkey 42
Turnips 61
Turtle 54
Veal 46
Venison 42
Woodcocks 45
Artichoak Bottoms
Beef Collops 66
Beef Steaks 68
Calf's Liver and Bacon 68
Carp 68
Cellary
Cauliflowers
Eels 72
Eggs as round as Balls 68
Flat Fish 71
Herrings 71
Lamb, loin of 64
Lampries 72
Mutton Cutlets 67
Onions
Oysters
Parsley
Potatoes
Sausages with Apples 65
Scotch Collops 66
Small Fish
Sweetbreads and Kidneys 68
Tench 66
Tripe 63
Trout 70
Veal Cutlets 67
Veal, cold 65
Beef Steaks 76
Chickens 77
Cod 77
Cod's Sounds 78
Eels 79
Eels Spitchcocked 79
Eggs 88
Haddocks 77
Herrings 78
Mackrel 78
Mutton Chops 76
Pigeons 76
Pork Chops 76
Salmon 77
Whitings 77
Beef 85
Beef Collops 82
Beef Gobbets 81
Beef Stakes 82
Breast of Veal 84
Brisket of Beef 81
Cabbage red 94
Carp or Tench 89
Chickens 87
Cod 90
Cucumbers 93
Ducks 83
Eels 91
Giblets 89
Hare 85
Hare to Jug 86
Knuckle of Veal 83
Mushrooms 94
Mutton Chops 85
Neck or Leg of Mutton 85
Neck of Veal 84
Ox Palates 82
Oysters or Muscles 91
Parsnips 92
Pease with Lettuce 93
Pears 94
Pig 84
Pigeons 87
------- to Jug 83
Spinach and Eggs 92
Turkey or Fowl 86
Veal in general 83
Wild Fowl 89
Beef 95
Brain Cakes 98
Calf's Head brown or 97
" white 98
Fowls 99
Hare 100
Lamb's Head and Pluck 96
Mutton 96
Mock Turtle 98
Veal, to mince 97
Gravy Soup 100
Giblet Soup 101
Pease Soup 101
Green Pease Soup 102
White Portable Soup 103
Brown Portable Soup 104
Vermicelli Soup 106
Soup Lorrain 106
Sorrel Soup with Eggs 107
Asparagus Soup 108
Craw-fish Soup 108
Oyster Soup 109
Eel Soup 109
Brown Soup 110
White Soup 110
Onion Soup 111
Rice Soup 112
Turnip Soup 112
Soup Meagre 113
Artichoke bottoms 125
Calf's Head 115
Calf's Feet 116
Chickens white 120
Chickens brown 121
Cod 121
Eggs, white or brown 124
Flounders 122
Hare 119
Lamb, brown or white 116
Lamb stones and Sweetbreads 117
Mushrooms 125
Neat's Tongue 114
Ox Palates 114
Pig's Ears 118
Pig's Petittoes 118
Pigeons 121
Plaise 122
Rabbits, white 119
Rabbits, brown 120
Soals 122
Sweetbreads 116
Tench, white or brown 123
Tripe 115
A rich Ragout 129
Ragouts for made dishes 129
Beef, called Beef a-la-mode 126
Breast of Veal 126
Eggs 130
Hog's Feet and Ears 128
Leg of Mutton 128
Neck of Veal 127
Oysters 131
Snipes 129
Sturgeon 130
Meal Sweetbreads 127
Paste for tarts 132
Puff Paste 132
Paste for raised pies 132
Paste for Venison pastries 133
Paste for Custards 133
Paste Royal 133
Artichoke pie 141
Apple pie 142
Battalia pie 138
Calf's Head pie 138
Carp pie 133
Chicken pie 136
Cherry pie 143
Eel pie 141
Egg pie 139
Flounder pie 140
Gooseberry pie 143
Hare pie 133
Hen pie 136
Lamb pie 134
Lamb pie with Currants 135
Lamb-stones and Sweetbread pie 138
Lamprey pie 141
Lumber pie 134
Minced pie 139
Mutton pie 135
Neat's Tongue pie 138
Oyster pie 140
Pear pie 142
Pigeon pie 137
Plumb pie 143
Potatoe pie 144
Shrewsbury pie 134
Sweet Chicken pie 136
Trout pie 144
Turkey pie 137
Venison pastry 136
Veal pie 139
Umble pie 133
Iceing for Tarts 145
Almond Tarts 146
Apricot Tarts 144
Apple Tarts 144
Lemon Tarts 145
Lemon Puffs 146
Orange Tarts 145
Orange Puffs 146
Pear Tarts 144
Rich Cakes 147, 148
Spanish Cake 149
Portugal Cake 149
Dutch Cakes 149
Shrewsberry Cakes 150
Marlborough Cakes 150
Queen Cakes 150
Uxbridge Cakes 154
A Pound Cake 151
Seed Cake 152
Almond Cake 152
Safron Cakes 152
Orange Cakes 153
Common Biscuits 154
Whigs 154
Buns 155
Maccaroons 155
Fritters 155
Pancakes 156
Cheese-cakes 156
Cheese-cakes without Rennet 157
Potatoe or Lemon Cheese-cakes 158
A plain boiled Pudding 158
Light Pudding 159
Quaking Pudding 159
Biscuit Pudding 159
Plumb Pudding, boiled 160
Tunbridge Pudding 160
Custard Pudding 161
Hunting Pudding 161
Suet Pudding, boiled 161
Steak Pudding 162
Potatoe Pudding, boiled 162
Almond Pudding, boiled 162
Rice Pudding, boiled 163
Prune or Damson Pudding 163
Apple Pudding 163
Baked Pudding 164
Bread Pudding, baked 164
Millet Pudding 164
Marrow Pudding 164
Rice Pudding 165
Poor Man's Pudding 166
Orange Pudding 166
Carrot Pudding 166
Quince, Apricot, or white Pear Plumb Pudding 167
Italian Pudding 167
Apple Pudding, baked 168
Norfolk Dumplings 168
Hard Dumplings 168
Apple dumplings 168
A fine Syllabub 169
White Syllabub 169
A fine Cream 170
Lemon Cream 170
Rasberry Cream 170
Whipt Cream 171
A Trifle 171
Flummery 171
Oatmeal Flummery 172
Calf's Feet Jelly 173
Hart's Horn Jelly 173
Currant Jelly 174
Rasberry Giam 174
Custards 175
Custard boiled 175
Almond Custards 176
Rice Custards 176
Beef 176
Charrs 177
Eels 177
Fowls 177
Lampreys 177
Pigeons 177
Trout 177
Venison 176
Beef 178
Breast of Veal 178
Breast of Mutton 179
Eels 179
Pork 179
Angelica, to candy 183
Apricots to preserve 179
Apricots, Green 180
Beans, French all the year 180
Bullace 177
Cherries 181
Cherries, to dry 182
Currants, to preserve 181
Damsons, to preserve 178
Gooseberries 178
Marmalade, to make 178
Mulberries, to preserve 178
Peaches, to dry 182
Peaches, to preserve 179
Peas, till Christmas 180
Plumbs 180
Rasberries 181
Asparagus 183
Barberries 185
Beans, French 187
Cabbage 187
Cucumbers 188
Mangos or Melon 184
Mushrooms 184
Nastertion Buds, or Seed 184
Onions 185
Radish Pods 186
Samphire 186
Walnuts 188
Gooseberry Wine 189
Currant Wine 190
Raisin Wine 192
Rasberry Wine 191
Morella Wine 192
Elder Wine 192
Cowslip Wine 192
Mead 193
Balm Wine 193
Birch Wine 194
Orange Wine 195
Apricot Wine 195
Damson Wine 195
Sage Wine 196
Quince Wine 197
Lemon Wine 197
Barley Wine 198
Plumb Wine 198
Palermo Wine 199
Clary Wine 199
Orange Wine with Raisins 200
Frontiniac 200
English Champaign 201
Saragosa, or Sack 201
Mountain Wine 202
Cherry Brandy 202
Shrub 202
Milk Punch 203
To recover Wine 203
To fine Wine 204
To clear Wine 204
>
GRAVIES and SAUCES.
General Directions for
> OF ROASTING.
View page [index]
> OF BOILING.
> OF FRYING
> BROILING.
View page [index]
> STEWING
> HASHES.
> SOUPS.
> FRICASEES.
View page [index]
> RAGOUTS.
> PASTRY.
> TARTS of divers KINDS.
> CAKES.
View page [index]
> PUDDINGS.
> SYLLABUBS CREAMS and FLUMMERY.
> JELLIES, GIAMS, and CUSTARDS.
> POTTING.
View page [index]
> COLLARING.
> PRESERVING.
[Editorial note: In the printed volume, the page numbers 177-180 were duplicated with different text. The links below will go to the version with the correct content.]
> PICKLING.
> MADE WINES.
AN
APPENDIX,
Containing
Several new Receipts adapted
to the American mode of
Cooking.
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. |
No. 2. To make White Gravy. |
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. |
No. 4. Gravy for a Turkey or Fowl. |
View page [15]
No. 5. Gravy to make Mutton eat like Venison. |
No. 6. Gravy for a Fowl, when you have no Meat ready. |
No. 7. To make a strong Fish Gravy. |
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. |
No. 9. To make a standing Sauce. |
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. |
No. 11. To make sauce for Savoury Pies. |
No. 12. To make Sauce for a sweet Pie. |








