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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    Put in the barley with the meat, and boil it very gently for an hour, keeping it clear from scum. Then put in the biforementioned in- gredients, with turnips and carrots, cut small: boil them gently together till the broth is good. Season it, take it up, pour the broth into the tureen, with the beef in the middle, and carrots and turnips round the dish. OX-CIIEEK SOUP. Break the bones of the cheek, wash and clean it; put it into a large stewpan, with about two ounces of but- ter at the bottom, and lay the fleshy side of the cheek downwards. Add half a pound of Igan ham, sliced. Put in four heads of celery, cut small, three large onions, two carrots, one parsnip sliced, and three blades of mace. Set it over a moderate fire for about a quar- ter of an hour; after which add four quarts of water, and let it simmer gently till it is reduced to two. If you wish to use it as soup only, strain it off clear, and put in the white part of a head of celery, cut in small pieces, with a little browning, to make it of a fine colour. Scald two ounces of vermicelli, and put into it; let it boil ten minutes, and pour it into the tureen, with the crust of a French roll, and serve it up. If it is to be used as a stew, take up the cheek as whole as possible, and have ready a boiled turnip and carrot, cut in square pieces, a slice of bread toasted and cut small: put in some Cayenne pepper; strain the soup througn a hair sieve upon the meat, and serve it. MOCK TURTLE. Scald a calf's head with the skin on; saw it in two, take out the brains, tie the head up in a cloth, and let it boil for one hour; then take the meat from the bones, cut into small square pieces, and wash them clean in cold water; then put the meat into a stewpan, with as much good broth as will cover the • neat; let it boil gently for an hour, or until quite tender; then take it off the fire; put a piece of butter into a stewpan, and half a pound of lean ham, or gammon, cut very fine; some chopped pars- ley, sweet marjoram, basil, three onions, chopped mushrooms, and a few shalots; put a pint of broth, or gravy, to the herbs and but ter; put them on a stove, or slow fire, and let them simmer for two hours; put as much flour as will dry up the butter; add good broth, or gravy, so as to make two tureens; also add a pint of Madeira, or Sherry; let it boil a few minutes, rub it through a j sieve, and put it to the calf’s head : put force-meat balls, and egg- 5 bah5; season it with Cayenne pepper, and a little salt, if wanted; squeeze two Seville oranges, and one lemon; add a little fine spice and sugar, to make it palatable. You may add oysters, if you like it, and garnish with fried oys ters, as well as balls. If vou want but one tureen of soup, you may make it of half a calf’s head that has been skinned m the common way, and dress it as above, only use of each of the ingre- dients in proportion to the quantity of meat. Both shalots and thyme must be used with caution; a very small quantity of either is sufficient for most dishes: some cooks leave them out entirely. BROTH. A few general direct'ions respecting broth will answer the purpose, as well as giving directions for each sort separately.