To
DOMESTIC COOKERY.
CHAPTER I.
SOUPS and BROTHS.
A-la-Reine ib.
Transparent ib.
Sante, or Gravy ib.
Ox Cheek ib.
Calf’s Head ib,
White Peas ib.
Green Peas ib.
Milk ib.
Rice ib.
Scotch Barley Broth ib.
Lorraine ib.
Hodge Podge ib.
Cow Heel ib.
Gravy ib.
Hare ib.
Partridge ib.
Eel ib.
Oyster ib.
Beef Broth ib.
Veal Broth ib.
Chicken Broth ib.
Plum Porridge to keep ib.
Mock Turtle Soup ib.
CHAPTER II.
SECTION 1.
BOILING MEAT.
Grass Lamb ib.
A Ham ib.
Do. another way ib.
Tongues ib.
Neat’s Tongue ib.
Leg of Mutton ib.
Do. another way ib.
A Haunch, or Neck of Venison ib.
Pickled Pork ib.
SECTION 2.
BOILING POULTRY.
Rabbits and Ducks ib.
Geese ib.
Partridges ib.
Snipes or Woodcocks ib.
BOILING FISH.
Do. another way ib.
Salmon ib.
Do. whole for a large company ib.
Cod’s Head ib.
Cod Sounds ib.
Soles ib.
Pike ib.
Mullets ib.
Mackarel ib.
Herrings ib.
Flounders, Plaice, Perch, and Dabs ib.
Sturgeon ib.
Turtle ib.
CHAPTER III.
SECTION 1.
ROASTING IN GENERAL.
BUTCHER’S MEAT.
Mutton and Lamb ib.
Haunch of Mutton dressed like Vension
A Fore-quarter of Lamb ib.
Tongues and Udders ib.
Veal ib.
SECTION 2.
ROASTING POULTRY.
Chickens ib.
Ducks ib.
Larks ib.
Rabbits ib.
SECTION 3.
ROASTING GAME
Hares ib.
SECTION 4.
ROASTING FISH
Roasted en Gras ib.
Lobsters ib.
CHAPTER IV.
SECTION 1.
BAKING.
BUCTHER’S MEAT.
Calf’s Head ib.
A Bullock’s or Calf’s Heart ib.
SECTION 2.
BAKING FISH
Salmon ib.
Eels and Lampreys ib.
Turbot ib.
Mackarel ib.
CHAPTER V.
BROILING.
SECTION 1.
Pork Chops ib.
Ox Palates ib.
Pigeons ib.
BROILING FISH.
Dried Salmon ib.
Cod ib.
Cod Sounds ib.
Trout ib.
a-la-Maitre d’ Hotel ib.
Haddocks and Whitings ib.
Pitch-cooked ib.
Herrings ib.
CHAPTER VI.
SECTION 1.
FRYING.
BUCTHER’S MEAT.
Veal Cutlets ib.
Sweetbreads ib.
Calf’s Brains ib.
Ox Tongues ib.
Ox Feet, or Cow-Heel ib.
Tripe ib.
Chickens ib.
Artichoke Bottoms ib.
Celery ib.
SECTION 2.
FRYING FISH.
Tench ib.
Smelts ib.
Eels ib.
Mullets ib.
Herrings ib.
Oysters ib.
CHAPTER VII.
SECTION 1.
STEWING.
BUTCHER’S MEAT.
Breast of Veal ib.
Knuckle of Veal ib.
Calf’ Head ib.
Rump of Beef ib.
Beef Steaks ib.
Goblets ib.
To dress Ox Palates ib.
OX Plates forced ib.
SECTION 2.
STEWING POULTRY
Fowls ib.
Goose Giblets ib.
Ducks ib.
Pigeons ib.
Pheasants ib.
Cucumbers ib.
SECTION3.
STEWING FISH
Small Barbel ib.
Trout ib.
Pike ib.
Cod ib.
Soles, Plaice, and Flounders ib.
Lampreys and Eels ib.
Prawns, Shrimps, and Cray-Fish
Oysters ib.
Muscles ib.
SECTION 1.
HASHING AND MINCING.
BUTCHER’S MEAT.
Mutton Hashed ib.
SECTION 2.
HASHING POULTRY AND GAME.
Fowls ib.
Chickens ib.
Partridges or Woodcocks ib
Hares ib.
Hare Jugged ib.
CHAPTER IX.
SECTION 1.
FRICASSEEING
BUTCHER’S MEAT, POULTRY, &c.
Sweetbreads White ib.
Trip ib.
Chickens ib.
Brown ib.
SECTION 2.
FRICASSEEING FISH, &c.
Eels ib.
Skate or Thornback ib.
Eggs ib.
Eggs with Onions and Mush-rooms ib.
Mushrooms ib.
Artichoke Bottoms ib.
CHAPTER X.
SECTION 1.
RAGOOS.
BUTCHER’S MEAT.
Sweetbreads Brown ib.
Sweetbreads Brown
Pig’s Feet and Ears ib.
Fore-quarter of House Lamb ib.
Mutton ib.
SECTION 2.
RAGOOS OF POULTRY, VEGETABLES, &c.
Livers of Poultry ib.
Muscles ib.
Artichoke Bottoms ib.
Asparagus
another way ib.
Cauliflowers ib.
French Beans ib.
Asparaus forced in French Rolls ib.
Peas François ib.
CHAPTER XI.
GRAVIES, CULLISES, AND OTHER SAUCES.
A very rich Gravy ib.
Sauce Italian ib.
Piquante ib.
A Cullis for all sorts of Ragoos and rich Sauces
A Family Cullis ib.
A White do.
Ham Sauce ib.
Sauce for Lamb ib.
Sauce for any kind of Roast Meat ib.
A White Sauce ib.
Nonpareil ib.
Sauce a-la-Menehout ib.
Egg Sauce ib.
Bread Sauce ib.
Anchovy Sauce 125.
Shrimp Sauce ib.
Oyster Sauce ib.
To melt Butter ib.
Caper Sauce 126.
Shalot Sauce ib.
Lemon Sauce for boiled Fowls ib.
Gooseberry Sauce ib.
Fennel Sauce ib.
Mint Sauce ib.
A relishing Sauce ib.
To crisp Parsley ib.
Sauce for Wild Ducks, Teal, & c.
Pontiff Sauce ib.
Aspic Sauce ib.
Forcemeat Balls ib.
CHAPTER XII.
MADE DISHES.
SECTION 1.
BUTCHER’S MEAT.
Veal Olives ib.
Veal Cutlets en Papilotes ib.
Porcupine of a Breast of Veal ib.
Fricandeau of Veal a-la-Bourgeois
Calf’s Head Surprise ib.
Loin of Veal en Epigram ib.
Shoulder of Veal a-la-Pied-montoise ib.
Sweetbreads of Veal a-la-Dauphine
Sweetbreds en Gordineere ib.
Scotch Collops ib.
Beef a-la-daub ib.
Beef Kidneys a-la-Bourgeois ib.
Beef a-la-mode ib.
Beef Olives ib.
Sirloin of Beef en Epigram ib.
The inside of a Sirloin of Beef forced
A Round of Beef forced ib.
Beef Rump en Matelotte ib.
Tongue and Udder forced ib.
Tripe a-la-kilkenny ib.
Harrico of Mutton ib.
To dress Umbles of Deer ib.
Mutton Kebobbed ib.
Leg of Mutton roasted with Oysters ib.
Shoulder of Mutton en Epigram ib.
Sheep’s Rumps and Kidneys ib.
Mutton Chops in Disguise ib.
A Shoulder of Mutton called Hen and Chickens
A Quarter of Lamb forced ib.
Lamb’s Bits ib.
Lamb Chops en Casarole ib.
Barbacued Pig ib.
SECTION 2.
MADE DISHES OF POULTRY, &c.
marinaded ib.
Chickens Chiringrate ib.
and Tongues ib.
Pullets a-la-Sainte Menehout ib.
a-la-Mode ib.
A Goose l-la-Mode ib.
Pigeons compote ib.
Pigeons a- la-Braise ib.
in a Hole ib.
Jugged Pigeons ib.
Pheasants a-la-Braise ib.
Snipes or Woodcocks, in Surtout
Florendine Hares ib.
Jugged Hare ib.
Rabbits Surprised ib.
Macaroni ib.
Amulets ib.
Oyster Loaves ib.
Mushroom Loaves ib.
Eggs in Surtout ib.
and Broccoli ib.
To make Ramekins ib.
CHAPTER XIII.
VEGETABLES AND ROOTS.
Artichokes ib.
Green Peas ib.
Kidney do. ib.
Spinach ib.
Cabbages ib.
Carrots ib.
Parsnips ib.
Potatoes ib.
Hops ib.
CHAPTER XIV.
SECTION 1.
BOILED PUDDINGS.
Custard do. ib.
Quaking do ib.
Marrow do. ib.
Biscuit do. ib.
Almond do. ib.
Tansy do. ib.
Herb do. ib.
Spinach do. ib.
Hunting do. ib.
Steak do. ib.
Prune do. ib.
Plum do. Hasty do.
Hasty do. ib.
Suet do. ib.
Veal Suet do. ib.
Cabbage do. ib.
White Puddings in Skins ib.
Apple do. ib.
Apple Dumplings ib.
Raspberry do. ib.
Yeast do. ib.
Potato Pudding ib.
Black do. ib.
SECTION 2.
BAKED PUDDINGS.
Sweetmeat do. ib.
Orange do. ib.
Almond do. ib.
Millet do. ib.
Oat do. ib.
French Barley do. ib.
Lady Sunderland’s do. ib.
Chesnut do. ib.
Quince do. ib.
Cheese-curd do. ib.
Apple do. ib.
New-Market do. ib.
Carrot do. ib.
Yorkshire do. ib.
CHAPTER XV.
SECTION 1.
PIES.
MEAT PIES.
Mutton do. ib.
Veal do. ib.
A Rich Veal do. ib.
Lamb or Veal do. in high taste ib.
Olive Pie ib.
Feet do. ib.
Cheshire Pork do. ib.
Devonshire Squab do ib.
SECTION 2.
PIES made of POULTRY, &c.
Duck do. ib.
Chicken do. ib.
another way ib.
Hare do. ib.
Rabbit do. ib.
Fine Patties ib.
SECTION 3.
FRUIT PIES.
Cherry Pie ib.
Another Method of making Mince Pies ib.
Orange and Lemon Tarts ib.
Tart de Moi ib.
Vermicelli do. ib.
SECTION 4.
FISH PIES.
Sole do. ib.
Flounder do. ib.
Tench do. ib.
Trout do. ib.
Herring do. ib.
Lobster do. ib.
CHAPTER XVI.
PANCAKES and FRITTERS.
Cream Pancakes ib.
Rice do. ib.
Clary do. ib.
Plain Fritters ib.
Apple Fritters ib.
White Fritters ib.
Hasty Fritters ib.
Fritters Royal
Tansy Fritters ib.
Rice do. ib.
Bilboquet do. ib.
Orange do. ib.
Do. another way ib.
Raspberry Fritters ib.
Currant do. ib.
Almond Fraze ib.
CHAPTER XVII.
SECTION 1.
TARTS AND PUFFS.
Green Almond Tart ib.
Rhubarb Tarts ib.
Spinach Tarts ib.
Orange Tarts ib.
Chocolate Tarts ib.
SECTION2.
PUFFS, &C.
Lemon Puffs ib.
Almond Puffs ib.
Chocolate Puffs ib.
Wafers ib.
CHAPTER XVIII.
SECTION1.
CHEESECAKES AND CUSTARDS.
Rice Cheesecakes ib.
Almond Cheesecakes ib.
Do. another way ib.
Citron Cheesecakes ib.
SECTION2.
CUSTARDS.
Baked Custards ib.
Rice Custards ib.
Almond Custards ib.
Lemon Custards ib.
CHAPTER XIX.
CAKES, BISCUITS, &C.
A rich Seed Cake ib.
A Pound cake plain ib.
Cream Cakes ib.
Rice Cakes ib.
Gingerbread Cakes ib.
Shrewsbury Cakes ib.
Portugal Cakes ib.
Saffron Cakes ib.
Queen Cakes ib.
Almond Cakes ib.
Ratifia Cakes ib.
Apricot Cakes ib.
Lemon Cakes ib.
Currant Cakes ib.
Common Biscuits ib.
Sponge Biscuits ib.
Spanish Biscuits ib.
Lemon Biscuits ib.
Macaroons ib.
Snow Balls ib.
CHAPTER XX.
SECTION1.
THE ART OF CONFECTIONARY.
The Method of preparing Sugars and Colours
Smooth or Candy Sugar ib.
Bloom Sugar ib.
Feathered do. ib.
Crackled do. ib.
Carmel do ib.
Red Colour do. ib.
Blue do. ib.
Yellow do. ib.
Green do ib.
Devices in Sugar ib.
Sugar of Roses in various figures
SECTION2.
CREAMS AND JAMS.
Lemon do. ib.
Hartshorn do. ib.
Burnt do. ib.
Whipt Cream ib.
Spanish do. ib.
Steeple do. ib.
Pistachio do. ib.
Tea do. ib.
Coffee do. ib.
another way ib.
Pompadour do. ib.
Ratifia do. ib.
Ice do. ib.
Various Fruit, Custard Ices, &c.
Strawberry do. ib.
Apricot do. ib.
Gooseberry do. ib.
Iceings for Cakes or Various Articles in Confectionary ib.
Do. another way ib.
SECTION3.
JELLIES and SYLLABUBS.
Blanc Mango ib.
Black Currant Jelly ib.
Savoury do. ib.
Whipt do. ib.
Solid do. ib.
Lemon do. ib.
A Hedgehog ib.
French do. ib.
Solomon’s Temple in do. ib.
SECTION4.
PRESERVING FRUIT, &c.
Peaches ib.
Barberries ib.
Grapes ib.
Green Codlins ib.
Golden Pippins ib.
Oranges ib.
Strawberries ib.
Do. in imitation of Hops ib.
SECTION 5.
DRYING AND CANDYING.
Peaches ib.
Green-Gage Plums dried ib.
Dried Cherries ib.
Candied Cassia ib.
Lemon and Orange Peels Candied ib.
Candied Ginger ib.
Almond Cake, or Gateau Noga ib.
Candied Rhubarb Cakes ib.
of Apples ib.
of Pears ib.
of Quinces ib.
Orange Chips ib.
Apricot do. ib.
Quince do. ib.
Burnt Almonds ib.
Raspberry Paste ib.
Gooseberry do. ib.
SECTION 6.
ORNAMENTS IN CONFECTIONARY.
ARTIFICIAL FRUIT.
Moonshine ib.
Chinese Temple ib.
CHAPTER XXI.
PICKLING.
in Slices ib.
Walnuts ib.
Onions ib.
Barberries ib.
Radish Pods ib.
Cauliflowers ib.
Nastutiums ib.
Mushrooms ib.
Powder ib.
Powder ib.
Walnut Catsup ib.
Asparagus ib.
Peaches ib.
Grapes ib.
Caveach or Pickled Mackarel ib.
Oysters ib.
Ox Palates ib.
CHAPTER XXII.
COLLARING.
VENISON.
Breast of Mutton ib.
Pig ib.
Mackarel ib.
Salmon ib.
CHAPTER XXIII.
SECTION 1.
POTTING MEAT and POULTRY.
Marle Veal ib.
Tongues ib.
Beef ib.
Woodcocks ib.
SECTION 2.
FISH.
CHAPTER XXIV.
CURING of various Kinds of MEATS, &c.
Bacon ib.
Beef do. ib.
Hung Beef ib.
Pickled Pork ib.
Turkey Soused ib.
Oxford Sausages ib.
CHAPTER XXV.
To keep Green Peas till Christmas
To keep Gooseberries ib.
To bottle Damsons ib.
CHAPTER XXVI.
POSSETS and GRUELS.
Ale Posset ib.
White Caudle ib.
Brown Caudle ib.
Water Gruel ib.
Barley Gruel ib.
Orgeat Paste ib.
CHAPTER XXVII.
MADE WINES, &c.
An excellent Wine ib.
Gooseberry Wine ib.
Raspberry Wine ib.
Damson Wine ib.
Lemon Wine ib.
Cherry Wine ib.
Apricot Wine ib.
Turnip Wine ib.
Rose Wine ib.
Balm Wine ib.
Mead Wine ib.
Orange Brandy ib.
Black Cherry Brandy ib.
CHAPTER XXVIII.
CORDIAL WATERS.
Peppermit Water ib.
Surfeit Water ib.
CHAPTER XXIX.
SECTION 1.
THE ART OF BREWING.
SECTION 2.
SECTION 3.
SECTION 4.
SECTION 5.
SECTION 6.
The Quality of the Malt and Hops
SECTION 7.
SECTION 8.
The proper Management of Malt Liquors
SECTION 8.
CHAPTER XXX.
DIRECTIONS for TRUSSING POULTRY, &c.
Chickens ib.
Pigeons ib.
Pheasants and Partridges ib.
Larks ib.
Hares ib.
INDEX
TO THE
PROPER TREATMENT AND CURE OF DISEASES IN GENERAL.
The bad Effects of unwholesome Air upon Children
Of the Knowledge and Cure of Diseases
Of Intermitting Fevers, or Agues
Of the Malignant, Putrid, or Spotted Fever
Of Inoculation 103
Of the Quinsy, or Inflammation of the Throat
Of the Hooping-cough or Chincough
Inflammation of the Stomach and other Viscera
Of Cholera Morbus, and other excessive Discharges from the Stomach and Bowels
Of the Diabetes, and other Disorders of the Kidneys and Bladder
Of Involuntary Discharges of Blood
Of the Dysentery, or Bloody Flux
INDEX
TO
THE NEW FAMILY RECEIPT-BOOK.
German method of Clarifying and Preserving Fresh Butter
Queen Elizabeth’s Cordial Electuary ib.
Decoction for the Stone and Gravel
Instant relief for a pain of the Bowels ib.
The true Daffy’s Elixir ib.
Infallible remedy for the Ague
Bayley’s Patent Cakes for Liquid Blacking
Incomparable Fumigation, or Vapour for a Sore Throat ib.
Method of Polishing Rusty Steel ib.
A fine Balsamic Elixiur for Coughts and Consumptions ib.
Admiral Gascoigne’s Tincture of Rheubarb ib.
Easy and effectual Cure for Wens ib.
Genuine Lozenges for the Piles ib.
Easy method of cleaning Paper Hangings
Sir John Hill’s Specific for the Scurvy ib.
Russian method to preserve Green Peas for Winter
Admirable wash for the Hair ib.
Genuine Turlington’s Balsam ib.
Cephalic Snuff ib.
An excellent and cheap Composition for Weather Boarding, &c.
Incomparable Liquid for changing the Colour of the Hair
Dutch method of extracting beautiful Colours from Flowers ib.
Excellent remedy for the Dropsy
Another powerful remedy for the Dropsy ib.
Of the fining of Malt Liquors ib.
An easy method of Drying Currants in Bunches ib.
Dr. Stoughton’s celebrated Stomachic Elixir ib.
Cure for a Pimpled Face ib.
Curious method of separating Gold or Silver from Lace
Permanent Red Ink for marking Linen
Portable Balls for taking out Spots from Clothes ib.
Art of preparing a newly-discovered Permanent Green Pigment both for Oil and Water Colours ib.
Stewed Oysters in French Rolls
Dr. Anderson’s admirable improvement of Salting Butter ib.
Lord Orford’s curious method of feeding Carp in Ponds ib.
Dr. Fuller’s Chemical Snuff for the Head Ache, Palsy, and Drowsy Distempers ib.
Speedy remedy for a Bruised Eye ib.
Oil of Brown Paper for Burns ib.
Liquid for removing Spots of Grease, Pitch, or Oil from Cloth ib.
To take out Ink Spots from Woollen, Linen, and Silk ib.
Ink Stains taken out of Mahogany Furniture
Red Mixture for giving a fine Colour to Mahogany Furniture ib.
Mr. Jayne’s Patent method of preserving Eggs ib.
Chinese mode of rendering Cloth, and even Muslin, Waterproof ib.
Beautiful newly-discovered Golden Yellow Dye
Curious method of Breeding Gold and Silver Fish ib.
Syrup of Red Cabbage, as prepared in France
Boluses for the Rheumatism and Contractions of the Joints
Pill for an Aching Hollow Tooth
Tea for the Gout ib.
Infallible Powder for Shortness of Breath ib.
Excellent Wash for Numbed or Trembling Hands ib.
Mustard Whey for a Palsy and Nervous Disorders
Ingenious French Liquid for making Bulbous Roots flower beautifully in the Winter Season
Art of Extraction the finest Carmine Powder from Clippings of Scarlet Cloth ib.
Substitute for Verdigris in producing a fine Black Dye without injury to Cloth
Artificial Musk ib.
Wonderful, but easy and effectual method of rendering all sorts of Paper Fireproof ib.
Bellamy’ Patent methods of making Leather of all Sorts Waterproof
Genuine Receipt for making the Invaluable Cordial Liquor called Vespetro, recommended by the king of France’s Physicians ib.
Incomparable method of Salting Meat, as adopted by the late Empress of Russia
Electuary for the Rheumatism ib.
Art of making the best Black Ink Powder
Genuine Syrup for Coughs, Spitting of Blood, &c. ib.
Vast advantages of Baking instead of Boiling Beet-Root ib.
Best method of making Sage Cheese ib.
Syrup of Ginger ib.
Wonderful Power of the Turkish Glue, with the Art of making it ib.
Valuable Secret in preparing Foil for Diamonds
Easy method of Dying cotton with Madder ib.
Admirable Water for Thickening the Hair, and to revent its falling off
Celebrted French Worm Medicine for Dogs ib.
Use of the celebrated German Tinder, and its great Importance ib.
To make a Powder, by which you may write with water
Turkish method of filtering Water by Ascension. ib.
Patent Machine for Purifying the foulest water ib.
Management of coffee in France
An invaluable Mixture, for effectually destroying Bugs ib.
Grand Ptisan, or Diet Drink of Health and Longevity, by a celebrated French Physcian
Curious and simple manner of keeping Apricots, Peaches, Plums, &c. fresh all the Year
Genuine Windsor Soap ib.
Art of Drying or Staining Leather, Gloves to resemble the beautiful York Tan, Limerick Dye, &c.
Art of making Phosphoric Tapers or Matches ib.
Easy method of making Phosphorc Bottles ib.
Specifications of Lord William Murray’s Patent for extraction Starch from Horse Chesnuts
Patent Potato Composition to be used instead of Yeast ib.
West India Bitters, or Anti-Bilious Drops
Oxymel of Garlic for Asthmatic complaints, Rheumatism, &c. ib.
Method of making Grape Wines, fully equal to Champaign and old Hock
Blaikie’s Patent Substitute for Gum, in thickening Colours for Calico Printers, &c.
French method of making Garlic Vinegar ib.
Fine Tarragon Vinegar ib.
Excellent Blue Color for Ceilings, &c. ib
Composition for cleaning Marble Hearths, Chimney Pieces, Alabaster, &c. ib.
Turkish Rouge; or admirable Carmine
Art of Preparing a fine Red Lake from Dutch Madder ib.
Clarified Goose Grease ib.
Composition for Restoring Scorched Linen
Easy method to prevent Bacon from becoming Rusty ib.
Best Saxon Blue ib.
Wonderful efficacy of Yeast in the cure of Putrid Diseases
Admirable British Liquor, called Bragget
Method of clearing Feathers from their Animal Oil
Method of Purifying the Oil for mixing up Colours
Preparation of White, Brown, Yellow, Red, Gray, and Blue Black Colours, which never change, and may be used either in Oil or Water ib.
Superior Crayons of permanent Colours, to be applied either in Water or Oil ib.
Preparation of White and Coloured Chalks
Syrup of Damask Roses ib.
Syrup of Red Roses ib.
Blackman’s celebrated Oil Colour Cakes for Artists ib.
Norfolk Milk Punch ib.
Art of making the Curious Sympathetic Ink
Soft Sealing Wax, for Impressing Seals of Office, &c. ib.
Excellent Embrocation for the Hooping-Cough ib.
Singular and simple manner of preserving Apples from the effects of frost in North America ib.
Cure for Chilblains ib.