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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    gathered at once, they may be put in as they ripen, till the jar is This is a very good way to use up old vinegar, and they eat well. If old vinegar cannot be had, boil fresh vinegar, with salt and spice* when cold, put in the nasturtiums. RED CABBAGE. Slice a cabbage cross ways, put it in an earthen dish, and put a handful of salt over it. Cover it with another dish, and let it stand twenty-four hours. Put it into a cullender to drain, then put it in the jar. Take good vinegar enough to cover it; add a few cloves and allspice bruised; boil it, and put it hot on the cabbage; cover it till cold, and then tie it close as you do other pickles. CAULIFLOWERS. Take white and close cauliflowers; pull the white part into bunches, and spread them on a dish. Lay salt over them, and let them stand three days to draw all the water out. lhen put them into jars, and pour boiling water upon them, with salt in it. Let them stand one night; then drain them in a sieve, and put them into glass jars. Fill up the jars with vinegar that has l>een boiled, and tie them down as other pickles. BARBERRIES. Take barberries that are not quite ripe, pick off the leaves and dead stalks, and put them into jars, with a good quantity of strong salt and water; tie them down with a bladder. When a scum rises on the berries, put them into fresh salt and water ; they do not require vinegar, their own sharpness is sufficient to preserve them.—Currants may be done the same. MUSHROOM KETCHUP. Take the largest mushrooms you can procure; mash them well with your hand; throw some salt among them; the proper proportion is six ounces of salt to a peck of mushrooms. Let them stand two nights; then strain it, and press the mushrooms as hard as possible, to get out all the liquor; put it into an iron saucepan or well tinned stewpan, with Jamaica and black pepper corns bruised, a few shalots, some ginger sliced, and a litl'e horse radish ; boil it an hour, strain it, and when cold, bottle and cork it close; tie it over with leather or bladder, and keep it in a diy place. You may idd any quantity of the vinegar that walnuts have been pickled in. If ketchup is well boiled, kept in a dry place, and tied down close, it will keep twm or three years; but if the bottle is left open long, or set in a damp place, it will soon spoil. Mace, cloves, and nutmeg, may be added, if agreeable, but it is very good with- out them. WALNUT KETCHUP. Take green walnuts, just before they are fit to pickle; pound them in a mortar, with some salt; squeeze out the juice; let it stand to settle; pour off the clear juice, and boil it; to every quart add half a pound of anchovies; and of mace, cloves, and Jamaica pepper, take of each half a quarter of an ounce, a handful of shalots, and half a pint of vinegar ; boil all together til! the anchovies are dissolved; strain and bottle it; when cold, cork it close, and tie it down with leather or bladder, and keep it in a dry place. Jt will keep good many years. A little of it in