The new London family cook; or, Town and country housekeeper's guide. Comprehending directions for marketing ... practical instructions for preparing soups, broths, gravies, sauces, and made dishes ... With the respective branches of pastry and confectionary, the art of potting, pickling, preserving, &c., cookery for the sick, and for the poor; directions for carving ... Also a collection of valuable family recipes,in dyeing, perfumery, &c. Instructions for brewing, making of British wines, distilling, managing the dairy, and gardening. And an appendix, containing general directions for servants relative to the cleaning of household furniture, floor-cloths, stoves, marble chimney-pieces, &c. forming in the whol a most complete family instructor / by Duncan Macdonald; and assistants.
- MacDonald, Duncan, active 1800.
- Date:
- [1800]
Licence: Public Domain Mark
Credit: The new London family cook; or, Town and country housekeeper's guide. Comprehending directions for marketing ... practical instructions for preparing soups, broths, gravies, sauces, and made dishes ... With the respective branches of pastry and confectionary, the art of potting, pickling, preserving, &c., cookery for the sick, and for the poor; directions for carving ... Also a collection of valuable family recipes,in dyeing, perfumery, &c. Instructions for brewing, making of British wines, distilling, managing the dairy, and gardening. And an appendix, containing general directions for servants relative to the cleaning of household furniture, floor-cloths, stoves, marble chimney-pieces, &c. forming in the whol a most complete family instructor / by Duncan Macdonald; and assistants. 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.
![ture of, 533 ; another way, 557 ■ compound tincture of, 558. Rhubarb tart, 276. Rice, carrofe of, 367. Rice pudding, to boil, 252 ; to bake, 259; ground ditto, to bake, 260. Rice, to eat with curry, 217. Roofs of houses, composition for, 583. Rolled beef, to eat like hare, 203. Rolls, to make, 306. Rouge, Turkish, to make, 540. Round of beef, forced, 200. Ruffs, instructions for choosing, 33 ; to ] roast, 176. ; Rump, forced, 399. ] Rusks, or tops and bottoms, 308; j French, 309. Roses, syrup of damask, 598. s. i C Sago pudding, to boil, 252; to bake, c 260. < Salad, French, to dress, 241 ; lobster 1 ditto, ib. | Salmagundy, 366. 1 Salt fish, instructions for chousing, 7; to boil, 150. Salmon, instructions for choosing, 9 ; ditto, to boil, 140 ; to broil, ib. to bake, ib to pot, or bake, 141 ; to collar, ib. to souse, or pickle, 142 ; to dry, ib. Salmon pie, 272. Sandwich, to make, 370. Sarsaparilla, decoction of, 545. Satins, white, to clean, 526. Savaloys, to make, 232. Savoy pudding, to bake, 260. Sauce, poivrade, to make, 128; for pig, ib venison, ib. green goose, ib. gooseberry, 129 ; for turkey, ib. another way, ib. ham, ib. lamb, 130; for roast meats, ib. for wild fowls, ib. another, ib. Robert, for steaks, ib fennel, ib. onion, 131 ; Spanish ditto, ib. mushroom, ib. another way, ib. lemon, 132; turnip, ib. sorrel, ib. salad ditto, ib. Rus- sian ditto, ib. aspect, or aspic, ib. caper ditto, 133 ; carrot ditto, ib. Italian ditto, ib. Italian ditto, brown, ib. chervil ditto, ib. Flemish ditto, ib. Tomara ditto, ib. stewed olive ditto, 134; apple ditto, ib.’carrier ditto, ib. ravigote ditto, ib. cucum- ber ditto, ib. a-la mode ditto, 135 ; royal ditto, white or brown, ib. Pontiff ditto, ib. egg ditto, ib. ditto, for cold partridges, moor game, &c. ib. ditto, for savory pie, ib. white ditto for carp, &c. 136 ; lobster ditto, | ib. shrimp ditto, ib. anchovy ditto ib. Dutch ditto, 137 ; oyster ditto ib. queen’s ditto, 137 and 321 ; a very nice ditto for any kind of fish, 137; piquant ditto, ib. piquant ditto, to serve cold, for fish, 321 ; another f ib. imperial fish ditto, ib. i Sausages, pork, to make, 231; common j ditto, 232; Oxford ditto, ib. R0- ; logna ditto, 232 ; German ditto, ib. ! Scented bags, 520. ! Scotch cake, to make, 371., Scotch, or scorched, collops, 208. Scurvy, cure for, 583 ; .Edinburgh wash for, 526. Sea cale, to boil, 240. Sealing wax, red, to make, 542; black, ib. * Servants, directions to, 495 ; furniture, to clean, when taken down for the* summer. 498 ; tables, mahogany, to polish, ib. another way, ib. to*take stains out of, ib. to give a fine colour to, 499 ; to make maple wood and elm appear like mahogany, ib. plate, to clean, ib. plate powder, to make, ib. patent pewter, to clean, block tin covers, ike. to clean, 500 ; look- ing-glasses, to clean, ib. paint, to clean, ib. gilding, to clean and pre- serve, ib. fly-water to make, 501 ; paper 'bangings, to clean, ib. old* wainscots, to give a gloss to, ib. floor cloths, to clean, ib. carpets, to clean, 502 ; ditto, to dust, ib. floors, to dust, ib. boards, to clean, ib. stone stairs, to clean, 403 ; halls, to clean, ib. chimney-pieces, marble, to clean* ib. another way, ib. marble, to take stains out of, ib. black lead, to pre- pare, 504; another way, ib. stone chimney-pieces, to blacken, ib. irons, to keep from rusting, ib. another way, ib. steel, to take rust from, ib, bright bars, to take the rust from, ib, paste, to make, 505 ; bugs, to destroy* lb blacking for boots and shoes, ib. balls to take out grease spots, ib, liquid for ditto, ib. boot tops, tp clean, 506; another way, i,b. Shefford pudding, to boil, 252, Sheep, to cure the scab in, 527; oint- ment for ditto, 528; foot rot in, to cure, ib. red salve for ditto, ib. trot- ters, au gratin, 211. Shepherd’s market, account of, 20. Shrimps, instructions for choosing, lfi • to stew, J50 ; to pot, 160. Short bread, to make, 371. Shoulder of million on epigram, 209; ditto called hen and chicken, 201. Shufflers,](https://iiif.wellcomecollection.org/image/b21529619_0653.jp2/full/800%2C/0/default.jpg)