The frugal housewife, or complete woman cook : wherein the art of dressing all sorts of viande, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... Together with the best methods of potting, collaring, preserving, drying, candying, pickling, and making of English wines. To which are added twelve new prints, exhibiting a proper arrangement of dinners, two courses, for every month in the year. With various bills of fare / by Susannah Carter.

  • Carter, Susannah.
Date:
1795
Catalogue details

Licence: Public Domain Mark

Credit: The frugal housewife, or complete woman cook : wherein the art of dressing all sorts of viande, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... Together with the best methods of potting, collaring, preserving, drying, candying, pickling, and making of English wines. To which are added twelve new prints, exhibiting a proper arrangement of dinners, two courses, for every month in the year. With various bills of fare / by Susannah Carter. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    this in a quart of water, an onion, fome whole pepper, fix cloves, a little fait, a bunch of fweet herbs, and half a nutmeg lliced ; let them boil an hour, then flrain off the liquor, and keep it for ufe. x No. 3. A Gravy without Meat. Take a glafs of fmall beer, a glafs of water, an onion cut fmall, fome pepper and fait, and a little lemon peel grated, a clove or two, a fpoonful of mulhroom liquor,or pickled walnut liquor; put this into a bafon; then take a piece of butter, put it in a fauce-pan, and fet it on the fire, that it may melt; then drudge in fome flower, and flirit well till the froth finks, and it will be brown ; put in fome fliced onion, then put your mixture to the brown butter, and gi*ve 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 ftew-pan; when it is melted, put in your beef, fry it on all fides a little brown, then pour in three pints of boil- ing water, and a bundle of fweet herbs, two or three blades of mace, three or four cloves, twelve whole pepper-corns, a little bit of car- rot, a little cruft of bread toafted brown; cover it clofe, and let it boil till there is about a pint or lefs, then feafon it with fait, and ftrain it off.