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.

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    to make the stuffing light; fill the craw with the stuffing; if any is left, make it into balls. Flour the turkey; put it into the water while cold, let it boil gently, take off the scum as it rises, then cover the kettle close. If a young one, of a moderate size, let it boil rather more than half an hour; take off the kettle, and let it stand half an hour close covered, the steam being confined will do it sufficiently. Boil the balls, lay them round it with oyster-sauce in the dish, and in a boat. The stuffing may be made without oysters, or it may be stuffed with force-meat, or sausage-meat, mixed with a few crumbs of bread, and yolks of eggs; if oysters are not to be had, white celery-sauce is very good, or white-sauce. ROASTING. GENERAL REMARKS. Meat should be well jointed before it is put to the fire, and covered with paper, to prevent the fat from scorching: half an hour before the meat is taken up, the paper must be taken off, and the meat basted and dredged with flour, to make it a fine brown. Large poultry should also be covered with paper, if the fire is very large, but small poultry does not require it. Be careful not to place meat too near the fire at first, put it nearer by degrees. Rather more time should be allowed for roasting with a bottle-jack, or hanging- jack, than with a spit. Roast meat should be frequently basted, and, when nearly done, dredged with flour. It is a general rule to allow a quarter of an hour to a pound, for roasting as well as boil- ing meat. TO ROAST A SUCKING PIG. Stick the pig above the breast-bone into the heart, or it will be a long time dying. When dead, put it in cold water a few minutes; then put it for a minute in a pail of scalding wdter, afterwards lay it on a clean table, and pull off all the hairs as fast as possible; if they do not come off clean, put the pig into hot water again; when perfectly clean, wash it well in warm water, and then in cold water. Take off the feet at the first joint; cut the belly open, and take out the entrails. Put the heart, liver, lights, and pettitoes, together; wash the pig well in cold water, and having perfectly dried it with a cloth, hang it up till the next day. Before you put it on the spit, chop a little sage very fine, mix it with a handful of bread crumbs, a little pep- per and salt, put it in the belly, and sew it up close. Then spit it, and lay it down to a brisk fire, with a pig-iron hung in the middle of it. Hub it well with butter that has been tied in a bit of thin rag for the purpose, during the whole time it is roasting, and take off the Load while at the fire; take out the brains, chop them, and