The housewife's guide, or, An economical and domestic art of cookery : adapted for tradesmen's families; containing directions for marketing ... also, instructions for dressing butchers' meat, poultry, game, fish, &c., likewise for preparing soups, broths, gravies, and sauces ... To which is added, the art of potting, collaring, pickling, and preserving; directions for carving, and approved receipts for made wines / by Mrs Deborah Irwin.

  • Irwin, Deborah.
Date:
[1830]
Catalogue details

Licence: Public Domain Mark

Credit: The housewife's guide, or, An economical and domestic art of cookery : adapted for tradesmen's families; containing directions for marketing ... also, instructions for dressing butchers' meat, poultry, game, fish, &c., likewise for preparing soups, broths, gravies, and sauces ... To which is added, the art of potting, collaring, pickling, and preserving; directions for carving, and approved receipts for made wines / by Mrs Deborah Irwin. 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.

    24/94 (page 12)
    side, in the direction 4, 5; this done, cat off the wing on the same side, in the line 3, 4. When you have separated the leg and wing on one side, do the same on the other; and then cut off, or separate from the breast bone, on each side of the breast, the parts you before sliced or cut down. Be very attentive in taking off'the wing. Cut it in the notch 1; for if you cut too near the neck at 7, yen will find yourself interrupted by the neck-bone, from which the wing must be separated. Having done this, cut off the merry thought, in the line 6, 7, by passing the knife under it towards thr neck. The remaining parts of the pheasant are to be cut up in tho game manner as directed for a roast fowl. The parts most admired are the breast, then the wings, and next the merry-thought. PARTRIDGE. The partridge is represented as just taken from the spit; but, before it is served up, the skewers must he withdrawn. It is cut up in the same manner as a fowl. The wings must be taken off in the lines 1,2; and the merry-thought m the lines 3, 4. The prime parts of a partridge are, *hc wings, breast, and merry-thought. The wing is considered as trie best, and the tip of it is reckoned the most delicate piece of the whole. PIGEONS. No. 1, is the back ; No. 2, is the breast. Pigeons are sometimes cut up as a chick; but it is seldom carved otherwise than by fixing the fork at the point 1, entering the knife just before it, and dividing the pigeon in two, cut away in the lines 1, 2, and 1, 3, No. 1; and at the same time bringing the knife out at the Ixick, in the direction 1, 2, and 1, 3, No. 2. BOILING. It is a general rule in boiling, that all kinds of fresh meat should be put into boiling water, and salted meat into cold water. Young eooks would do well to observe this, especially for dried meats; but if the meat has only been salted for a short time, it is better to put it in when the water boils, or it will draw out too much of the- salt as.well as the gravy. Lamb, veal, and chickens, should be dredged with flour, put into a clean linen cloth, and boiled in plenty of water. Meat, as well as fish, and poultry, should be boiled very slow 1 he time to be allowed for dressing meat de- pends upon the size. A quarter of an hour to a pound of meat is generally thought sufficient, but this must be regulated, in a great measure, upon the thickness of the piece; a thick piece of beef weighing eight pounds, or a leg of mutton of the same weight, will require boiling for two hours. The hind quarters of most animals take longer time to dress than the fore quarters: and all kinds of provision require more time in frosty weather than summer. It Vould be difficult to specify the precise time each jo.nt requires^