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Now at the ebb of the tide the dark people that dwelt upon the marge of the
sea fared shorewards and found the blue-eyed mariners lying dead beside
their vessel; and they, marvelling greatly what manner of men these might
have been, took counsel among themselves and decided to bestow upon them
the last rites of the de... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
Such are the legends, popular and Puranic, of the coming of the Chitpavans
to Western India. That some historic truth lies below the garbled tale of
shipwreck and resurrection is partly proved by the physical traits of their
descendants,--of those men, in fact, whose immediate ancestors, employed at
first as messenger... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
Thus perhaps the legend of storm and shipwreck is not false, but records in
poetic diction the arrival on these shores of men who presumably had in
some degree inherited the genius of the most famous and most civilized
country of prehistoric ages, and who had by long trafficking in dangerous
waters and by the hardship... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
By what caprice of evil fortune had she come to this, hiring out her voice
and her nimble feet to enhance the pleasure of a chance entertainment, far
from her own people and from her northern Indian home? What secret lay in
the song of the frail maiden on the banks of the Jamna, in the earnest
request she made to us n... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
"How can I seek help of my grandsire? Have I not disgraced his name by
adopting this life? And were I mean enough to ask his favour, would he not
first insist that I become once more 'pardahnashin'? I cannot live again
behind the screen, for too long have I been independent. The filly that has
once run free cares not ... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
"Nakhwa Koli jat bholi,
Ghara madhye dravya mahamar,
Topiwalyane hukum kela,
Batliwalyachya barabar."
which may be rudely interpreted as follows:--
"Seaman Koli of simple mould
Hath in his house great store of gold
Lo! at the order of Topiwala
Koli is peer of Batliwala"!
Now the word "Topiwala" means a... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
The house in Dongri Street, where Mahadev Dharma Patel now resides, is
reputed to be the identical house upon which the copper tiles were once
fixed. But many alterations have taken place, and the tiles have
disappeared. For many years, so runs the tale, they were preserved as a
sort of family escutcheon, being taken ... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
[Illustration: A Koli.]
* * * * *
XVII.
THE TRIBE ERRANT.
[Illustration: A Deccani Fruit-seller.]
In the more thickly-populated quarters of the city of Bombay--quarters that
are rarely explored by the European, a succession of criers and hawkers
pass through the streets from morn till e... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
Next comes the vendor of "chah, chah garam, chaaah garaaam" or hot tea, who
is unusually an Irani. For having introduced tea into Western Asia the
inhabitants of the land of "the gul and the bulbul" claim the secret of
making a perfect infusion of the celestial leaves. He is no longer the
embodiment of Tom Moore's Her... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
[Illustration: The Coffee-seller.]
The itinerant coffee-vendor is a characteristic feature of the Musulman
quarters of Bombay. Of Arab or Egyptian origin, this coffee-trade
immediately proved attractive to the Musulman public and, inasmuch as it
requires little stock or capital, has been a boon to many a poor Mahomeda... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
But to us the temples and the sacred pools seem nothing by comparison with
the mighty monuments of Buddhism, which local wiseacres have erroneously
named the Pandu-Lena or caves of the Pandavas. We drive out in the fresh
morning air along the trunk road, which extends southwards of the holy city
like a grey ribbon str... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
Of the twenty-four caves all except the eighteenth or chapel-cave were
originally _layanas_ or monastic dwellings and contained no images
when first their makers gazed upon their work and found it good. But long
after their earliest inmates had conquered Desire and had gained Nirvana
for their souls the followers of t... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
Much might be written of the strange medley of creeds which are symbolised
in these caves. The Nagdevas with their serpent-canopies, which are relics
of a primordial Sun and Serpent worship totally foreign to pure Buddhism,
appear side by side with the Swastika or Life-symbol of the greater creed,
with the lotus and o... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
And so ends our morning's exploration. One last visit to the silent keepers
of these messages from dead monarchs--and we pass down to the high road,
whence we look back once more upon Trirashmi, the casket of jewels without
price, and her twin sisters gleaming in the morning light like the triple
prongs of some giant ... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
At length we reached a small doorway which opened into a cavern black as
Erebus. For a moment we paused undecided; and then out of the darkness
crawled an aged Mahomedan bearing a tiny cocoanut-oil lamp. Lifting it
above his head he pointed silently to a rickety staircase in the far
corner, up which we groped our way ... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
Thus the seance went forward. For twenty minutes or more odd waifs and
strays of humanity crawled in through the trap-door, obtained their message
of good or ill, and departed into the shadows as silently as they had come.
Among them were several women, one of whom sought a cure for her sick
child, whimpering over the... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
Perchance she also, like Fateh Muhammad's guests, had caught a message of
good hap from out the darkness.
And so back to the light and the noise of the City's greatest artery.
XX.
THE TILAK RIOTS.
A REMINISCENCE.
(_Written August_. 1908)
Affairs in the City may now be regarded as having resumed their normal
course, ... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
One of them carried a "bina," a second an ordinary school-slate covered
with crude cabalistic signs and a third a rude book, something like a
Vani's "chopda," filled with Marathi characters, which doubtless plays a
part in the fortune-telling and spirit-scaring that form the stock-in-trade
of these wandering hierophan... | By-Ways of Bombay | Edwardes, S. M. (Stephen Meredyth) | 1873 | 1927 | ['en'] | 18 | {'Bombay (India) -- Social life and customs'} | PG10071 | |
Proofreading Team. Scans from Biblioteca de la Universitat de Barcelona
_ENGLISH_ HOUSEWIFRY
EXEMPLIFIED
In above FOUR HUNDRED AND FIFTY RECEIPTS,
Giving DIRECTIONS in most PARTS of COOKERY;
And how to prepare various SORTS of
SOOPS, CAKES,
MADE-DISHES, CREAMS,
PASTES, JELLIES,
PICKLE... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
She has nothing to add, but her humblest thanks to them, and to all
others with whom she has received favour and encouragement.
_ENGLISH_ HOUSEWIFRY.
1. _To make_ VERMICELLY SOOP.
Take a neck of beef, or any other piece; cut off some slices, and fry
them with butter 'till they are very brown; wash your pan out every... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You may make asparagus-soop the same way, only add tops of asparagus,
instead of whole pease.
5. _To make_ ONION SOOP.
Take four or five large onions, pill and boil them in milk and water
whilst tender, (shifting them two or three times in the boiling) beat
'em in a marble mortar to a pulp, and rub them thro' a hair-... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You may make lobster soop the same way, only add into the soop the
seeds of the lobster.
9. _To make_ SCOTCH SOOP.
Take a houghil of beef, cut it in pieces, with part of a neck of
mutton, and a pound of _French_ barley; put them all into your pot,
with six quarts of water; let it boil 'till the barley be soft, then
p... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
A ragoo with sweet-breads cut into pieces, pullets tenderly boil'd and
cut in long pieces; take truffles and morels, if you have any
mushrooms, with a little claret, and throw in your beef, let it stew a
quarter of an hour in the ragoo, turning it over sometimes, then take
out your beef, and thicken your ragoo with a ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You may make olives of veal the same way.
14. _To fry_ BEEF-STEAKS.
Take your beef steaks and beat them with the back of a knife, fry them
in butter over a quick fire, that they may be brown before they be too
much done; when they are enough put them into an earthen pot whilst you
have fry'd them all; pour out the fa... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
It is proper either for a side-dish or bottom dish; if you have it for
a bottom-dish, cut your mutton into two fillets.
18. _To Collar a Breast of_ MUTTON.
Take a breast of mutton, bone it, and season it with nutmeg, pepper and
salt, rub it over with the yolk of an egg; make a little forc'd-meat of
veal or mutton, ch... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Take a loyn of mutton, cut off the thin part and both ends, take off
the skin, and score it in the roasting as you would do pork; then take
a little sellery, boil it, and cut it in pieces about an inch long, put
to it a little good gravy, while pepper and salt, two or three
spoonfuls of cream and a lump of butter, so ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
25. _To fry_ MUTTON STEAKS.
Take a loyn of mutton, cut off the thin part, then cut the rest into
steaks, and flat them with a bill, season them with a little pepper and
salt, fry them in butter over a quick fire; as you fry them put them
into a stew-pan or earthen-pot, whilst you have fried them all; then
pour the fa... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
29. _To roll a_ BREAST _of_ VEAL.
Take a breast of veal, and bone it, season it with nutmeg, pepper and
salt, rub it over with the yolk of an egg, and strew it over with sweet
herbs shred small, and some slices of bacon, cut thin to lie upon it,
roll it up very tight, bind it with coarse inkle, put it into an
earthen... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
32. _To make_ SCOTCH COLLOPS.
Take a leg of veal, take off the thick part and cut in thin slices for
collops, beat them with a paste-pin 'till they be very thin; season
them with mace, pepper and salt; fry them over a quick fire, not over
brown; when they are fried put them into a stew-pan with a little
gravy, two or... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
36. _To Collar a_ CALF'S HEAD _to eat hot_.
Take a large fat head, and lay it in water to take out the blood; boil
it whilst the bones will come out; season it with nutmeg, pepper and
salt; then wrap it up round with a large lump of forc'd-meat made of
veal; after which wrap it up tight in a veal kell before it is co... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
_To make Brain-cakes_; take a handful of bread-crumbs, a little shred
lemon-peel, pepper, salt, nutmeg, sweet-marjorum, parsley shred fine,
and the yolks of three eggs; take the brains and skin them, boil and
chop them small, so mix them all together; take a little butter in your
pan when you fry them, and drop them i... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
42. SAUCE _for a_ NECK _of_ VEAL.
Fry your veal, and when fried put in a little water, an anchovy, a few
sweet herbs, a little onion, nutmeg, a little lemon-peel shred small,
and a little white wine or ale, then shake it up with a little butter
and flour, with some cockles and capers.
43. _To boil a_ LEG _of_ LAMB, ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
47. _To make_ PIG _eat like_ LAMB _in Winter_.
Take a pig about a month old and dress it, lay it down to the fire,
when the skin begins to harden you must take it off by pieces, and when
you have taken all the skin off, draw it and when it is cold cut it in
quarters and lard it with parsley; then roast it for use.
4... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
_How to make a_ Pudding _for the_ Hare.
Take the liver, a little beef-suet, sweet-marjoram and parsley shred
small, with bread-crumbs and two eggs; season it with nutmeg, pepper
and salt to your taste, mix all together and if it be too stiff put in
a spoonful or two of cream: You must not boil the liver.
51. _To make... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
55. _To make white Scotch_ COLLOPS.
Take about four pounds of a fillet of veal, cut it in small pieces as
thin as you can, then take a stew-pan, butter it well over, and shake a
little flour over it, then lay your meat in piece by piece, whilst all
your pan be covered; take two or three blades of mace, and a little
n... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Garnish your dish with sippets and lemon.
59. _How to make a brown fricassy of_ CHICKENS.
Take two or more chickens, as you would have your dish in bigness, cut
them up as you do for eating, and flat them a little with a paste-pin;
fry them a light-brown, and put them into your stew-pan with a little
gravy, a spoonfu... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
They are proper for a side-dish or a top-dish either at noon or night.
62. _How to boil a_ TURKEY.
When your turkey is dress'd and drawn, truss her, cut off her feet,
take down the breast-bone with a knife, and sew up the skin again;
stuff the breast with a white stuffing.
_How to make the_ Stuffing. Take the sweet-b... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Garnish your dish with slices of lemon.
65. _To make a rich_ TURKEY PIE.
Take a young turkey and bone her, only leave in the thigh bones and
short pinions; take a large fowl and bone it, a little shred mace,
nutmeg, pepper and salt, and season the turkey and fowl in the inside;
lay the fowl in the inside of the low p... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Ducks or geese are potted the same way.
68. _How to jugg_ PIGEONS.
Take six or eight pigeons and truss them, season them with nutmeg,
pepper and salt. _To make the Stuffing_. Take the livers and shred them
with beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs,
mix all together, then stuff your pigeons s... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
71. _To broil_ PIGEONS _whole_.
Take your pigeons, season and stuff them with the same stuffing you did
jugg'd pigeons, broil them either before a fire or in an oven; when
they are enough take the gravy from them, and take off the fat, then
put to the gravy two or three spoonfuls of water, a little boil'd
parsley shr... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
They are proper for a side-dish.
76. _To make a Fricassy of_ TRIPES.
Take the whitest seam tripes you can get and cut them in long pieces,
put them into a stew-pan with a little good gravy, a few bread-crumbs,
a lump of butter, a little vinegar to your taste, and a little mustard
if you like it; shake it up altogethe... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
This is proper for a side-dish in lent or any other time.
80. _To make a white Fricassy of_ EGGS.
Take ten or twelve eggs, boil them hard and pill them, put them in a
stew-pan with a little white gravy; take the yolks of two or three
eggs, beat them very well, and put to them two or three spoonfuls of
cream, a spoonf... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
83. _To roll a_ BREAST OF VEAL _to eat cold_.
Take a large breast of veal, fat and white, bone it and cut it in two,
season it with mace, nutmeg, pepper and salt, in one part you may
strinkle a few sweet herbs shred fine, roll them tight up, bind them
will with coarse ickle, so boil it an hour and a half; you may mak... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
86. _To pot all Sorts of_ WILD-FOWL.
When the wild-fowl are dressed take a paste-pin, and beat them on the
breast 'till they are flat; before you roast them season them with
mace, nutmeg, pepper and salt; you must not roast them over much; when
you dreaw them season them on the out-side, and set them on one end to
dr... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
89. _How to make a_ SAUCE _for it_.
Take truffles, morels, sweet-breads, diced pallets boiled tender, three
anchovies, and some lemon-peel, put these into some brown gravy and
stew them; if you do not think it thick enough, dredge in a little
flour, and just before you pour it on your beef put in a little white
wine ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
93.
94.
95. ... bacon, you may put in two or three slices when you send them to
the oven.
96. _How to make a_ HARE-PIE.
Parboil the hare, take out the bones, and beat the meat in a mortar
with some fat pork or new bacon, then soak it in claret all night, the
next day take it out, season it with pepper, salt and nu... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
It is proper for a top or bottom dish either summer or winter.
101. _To make a_ NEAT's TONGUE PIE.
Take two or three tongues, (according as you would have your pie in
bigness) cut off the roots and low parts, take two ounces of saltpetre,
a little bay salt, rub them very well, lay them on an earthen dish with
the ski... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
105. _To roll a_ PIG'S _Head to eat like Brawn_.
Take a large pig's head, cut off the groin ends, crack the bones and
put it in water, shift it once or twice, cut off the ears, then boil it
so tender that the bones will slip out, nick it with a knife in the
thick part of the head, throw over it a pretty large handful... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
109. _To make a sweet_ CHICKEN PIE.
Break the chicken bones, cut them in little bits, season them lightly
with mace and salt, take the yolks of four eggs boiled hard and
quartered, five artichoke-bottoms, half a pound of sun raisins stoned,
half a pound of citron, half a pound of lemon, half a pound of marrow,
a few ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
113. _To roast a_ WOODCOCK.
When you have dress'd your woodcock, and drawn it under the leg, take
out the bitter bit, put in the trales again; whilst the woodcock is
roasting set under it an earthen dish with either water in or small
gravy, let the woodcock drop into it, take the gravy and put to it a
little butter, ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You may bake partridge the same way.
117. _To pickle_ PIGEONS.
Take your pigeons and bone them; you must begin to bone them at the
neck and turn the skin downwards, when they are boned season them with
pepper, salt and nutmeg, sew up both ends, and boil them in water and
white wine vinegar, a few bay leaves, a little... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
121. _To roast a_ HANCH _of_ VENISON.
Take a hanch of venison and spit it, then take a little bread meal,
knead and roll it very thin, lay it over the fat part of your venison
with a paper over it, tye it round your venison, with a pack-thread; if
it be a large hanch it will take four hours roasting, and a midling
ha... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
125. _How to_ COLLAR PIG.
Take a large pig that is fat, about a month old, kill and dress it, cut
off the head, cut it in two down the back and bone it, then cut it in
three or four pieces, wash it in a little water to take out the blood:
take a little milk and water just warm, put in your pig, let it lie
about a day... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
It is proper for a side dish, either for noon or night.
128. _To butter_ CRAB _and_ LOBSTER.
Dress all the meat out of the belly and claws of your lobster, put it
into a stew-pan, with two or three spoonfuls of water, a spoonful or
two of white wine vinegar, a little pepper, shred mace, and a lump of
butter, shake it... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
133. _A_ SAGOO PUDDING.
Take three or four ounces of sagoo, and wash it in two or three waters,
set it on to boil in a pint of water, when you think it is enough take
it up, set it to cool, and take half of a candid lemon shred fine,
grate in half of a nutmeg, mix two ounces of jordan almonds blanched,
grate in three... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Half of the above quantity will make a pudding for a side-dish.
137. _A_ POTATOE PUDDING.
Take three or four large potatoes, boil them as you would do for
eating, beat them with a little rose-water and a glass of sack in a
marble mortar, put to them half a pound of sugar, six eggs, half a
pound of melted butter, half... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
This will make cheese-cakes as well as a pudding.
142. _An_ ORANGE PUDDING _another Way_.
Take five or six seville oranges, grate them and make a hole in the
top, take out all the meat, and boil the skin very tender, shifting
them in the boiling to take off the bitter taste; take half a round of
long bisket, slice an... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
145. _To make_ PLUMB PORRIDGE.
Take two shanks of beef, and ten quarts of water, let it boil over a
slow fire till it be tender, and when the broth is strong, strain it
out, wipe the pot and put in the broth again, slice in two penny loaves
thin, cutting off the top and bottom, put some of the liquor to it,
cover it ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You may lay them round your mutton, or they are proper for a side-dish.
148. _To force a_ FOWL.
Take a good fowl, pull and draw it, then slit the skin down the back,
take the flesh from the bones, and mince it very well, mix it with a
little beef-suet, shred a jill of large oysters, chop a shalot, a
little grated bre... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
151. _To make_ DUTCH-BEEF.
Take the lean part of a buttock of beef raw, rub it well with brown
sugar all over, and let it lie in a pan or tray two or three hours,
turning it three or four times, then salt it with common salt, and two
ounces of saltpetre; let it lie a fortnight, turning it every day, then
roll it very... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
156. _A_ TANSEY _another Way_.
Take an old penny loaf, cut off the out crust, slice it very thin, and
put to it as much hot milk as will wet it; take six eggs, beat them
very well, grate in half a nutmeg, a little shred lemon-peel, half a
pound of clarified butter, half a pound of sugar, and a little salt;
mix them w... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
160. _To make_ BLACK PUDDINGS.
Take two quarts of whole oatmeal, pick it and half boil it, give it
room in your cloth, (you must do it the day before you use it) put it
into the blood while it is warm, with a handful of salt, stir it very
well, beat eight or nine eggs in about a pint of cream, and a quart of
bread-cr... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
163. _To make an_ HERB PUDDING.
Take a good quantity of spinage and parsley, a little sorrel and mild
thyme, put to them a handful of great oatmeal creed, shred them
together till they be very small, put to them a pound of currans, well
washed and cleaned, four eggs well beaten in a jill of good cream; if
you wou'd h... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
168. _To make_ OATMEAL FRITTERS.
Boil a quart of new milk, steep a pint of fine flour or oatmeal in it
ten or twelve hours, then beat four eggs in a little milk, so much as
will make like thick blatter, drop them in by spoonfuls into fresh
butter, a spoonful of butter in a cake, and grate sugar over them; have
sack, ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
172. _To make_ PLAIN FRUIT DUMPLINGS.
Take as much flour as you would have dumplings in quantity, put it to a
spoonful of sugar, a little salt, a little nutmeg, a spoonful of light
yeast, and half a pound of currans well washed and cleaned, so knead
them the stiffness you do a common dumpling, you must have white win... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
177. _To make a Caudle for a sweet_ VEAL PIE.
Take about a jill of white wine and verjuice mixed, make it very hot,
beat the yolk of an egg very well, and then mix them together as you
would do mull'd ale; you must sweeten it very well, because there is no
sugar in the pie.
This caudle will do for any other sort of p... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
183. _To make a_ SHELL PASTE.
Take half a pound of fine flour, and a quarter of a pound of butter,
the yolks of two eggs and one white, two ounces of sugar finely sifted,
mix all these together with a little water, and roll it very thin
whilst you can see through it; when you lid your tarts prick them to
keep them fr... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
187. _To make a Paste for a_ STANDING PIE.
Take a quartern of flour or more if you have occasion, and to every
quartern of flour put a pound of butter, and a little salt, knead it
with boiling water, then work it very well, and let it lie whilst it is
cold.
This paste is good enough for a goose pie, or any other stan... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
191. _To make common_ CURD CHEESE CAKES.
Take a pennyworth of curds, mix them with a little cream, beat four
eggs, put to them six ounces of clarified butter, a quarter of a pound
of sugar, half a pound of currans well wash'd, and a little lemon-peel
shred, a little nutmeg, a spoonful of rose-water or brandy, whether... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
196. _To make_ PIKE _eat like_ STURGEON.
Take the thick part of a large pike and scale it, set on two quarts of
water to boil it in, put in a jill of vinegar, a large handful of salt,
and when it boils put in your pike, but first bind it about with coarse
inkle; when it is boiled you must not take off the inkle or ba... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
199. _To Pickle_ SMELTS.
Take the best and largest smelts you can get; gut, wash and wipe them,
lie them in a flat pot, cover them with a little white wine vinegar,
two or three blades of mace and a little pepper and salt; bake them in
a slow oven, and keep them for use.
200. _To stew a_ PIKE.
Take a large pike, sca... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
203. _To dress a_ COD'S HEAD.
Take a cod's head, wash and clean it, take out the gills, cut it open,
and make it to lie flat; (if you have no conveniency of boiling it you
may do it in an oven, and it will be as well or better) put it into a
copper-dish or earthen one, lie upon it a littler butter, salt, and
flour, a... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
206. _To make_ SAUCE _for_ HADDOCK _or_ COD, _either broiled or
boiled_.
Take a little gravy, a few cockles, oysters or mushrooms, put to them a
little of the gravy that comes from the fish, either broiled or boiled,
it will do very well if you have no other gravy, a little catchup and a
lump of butter; if you have n... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
210. _To fry_ HERRINGS.
Scale and wash your herrings clean, strew over them a little flour and
salt; let your butter be very hot before you put your herrings into the
pan, then shake them to keep them stirring, and fry them over a brisk
fire; when they are fried cut off the heads and bruise them, put to
them a jill o... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
They are proper for either a side-dish or middle-dish.
215 _To keep_ HERRINGS _all the Year_.
Take fresh herrings, cut off their heads, open and wash them very
clean, season them with salt, black pepper, and Jamaica pepper, put
them into a pot, cover them with white wine vinegar and water, of each
an equal quantity, ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
219. _To pot_ MUSHROOMS.
Take the largest mushrooms, scrape and clean them, put them into your
pan with a lump of butter, and a little salt, let then stew over a slow
fire whilst they are enough, put to them a little mace and whole
pepper, then dry them with a cloth, and put them down into a pot as
close as you can, ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
It is proper to lie about any other dish.
223. _To make_ SOLOMON GUNDY _to eat in Lent_
Take five or six white herrings, lay them in water all night, boil them
as soft as you would do for eating, and shift them in the boiling to
take out the saltness; when they are boiled take the fish from the
bone, and mind you don... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
226. _To make white_ GINGER BREAD.
Take a little gum-dragon, lay it in rose-water all night, then take a
pound of jordan almonds blanch'd with a little of the gum-water, a
pound of double-refined sugar beat and sifted, an ounce of cinnamon
beat with a little rose-water, work it into a paste and print it, then
set it ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
229. _To make_ ICEING _for this_ CAKE.
Take two pounds of double-refined sugar, beat it, and sift it through a
fine sieve; put to it a spoonful of fine starch, a pennyworth of
gum-arabic, beat them all well together; take the whites of four or
five eggs, beat them well, and put to them a spoonful of rose-water, or
or... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
232. _To make_ CAKES _to keep all the Year_.
Have in readiness a pound and four ounces of flour well dried, take a
pound of butter unsalted, work it with a pound of white sugar till it
cream, three spoonfuls of sack, and the rind of an orange, boil it till
it is not bitter, and beat it with sugar, work these together... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
235. _To make a_ SEED CAKE.
Take one quartern of fine flour well dried before the fire, when it is
cold rub in a pound of butter; take three quarters of a pound of
carraway comfits, six spoonfuls of new yeast, six spoonfuls of cream,
the yolks of six eggs and two whites, and a little sack; mix all of
these together i... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
240. _To make_ MACCAROONS.
Take a pound of blanched almonds and beat them, put some rose-water in
while beating; (they must not be beaten too small) mix them with the
whites of five eggs, a pound of sugar finely beaten and sifted, and a
handful of flour, mix all these very well together, lay them on wafers,
and bake ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
245. _To make_ CRACKNELS.
Take half a pound of fine flour, half a pound of sugar, two ounces of
butter, two eggs, and a few carraway seeds; (you must beat and sift the
sugar) then put it to your flour and work it to paste; roll them as
thin as you can, and cut them out with queen cake tins, lie them on
papers and bak... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
249. _To make_ CHOCOLATE CREAM.
Take four ounces of chocolate, more or less, according as you would
have your dish in bigness, grate it and boil it in a pint of cream,
then mill it very well with a chocolate stick; take the yolks of two
eggs and beat them very well, leaving out the strain, put to them three
or four s... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
252. _To make_ APPLE CREAM.
Take half a dozen large apples, (coslings or any other apples that will
be soft) and coddle them; when they are cold take out the pulp; then
take the whites of four or five eggs, (leaving out the strains) three
quarters of a pound of double-refined sugar beat and sifted, a spoonful
or two ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You may make hartshorn jelly the same way.
256. _To make_ ORANGE CREAM.
Take two seville oranges and peel them very thin, put the peel into a
pint of fair water, and let it lie for an hour or two; take four eggs,
and beat them very well, put to them the juice of three or four
oranges, according as they are in goodnes... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
260. _To make_ ALMOND CUSTARDS.
Boil two quarts of sweet cream with a stick of cinnamon; take eight
eggs, leaving out all the whites but two, beat them very well; take six
ounces of Jordan almonds, blanch and beat them with a little
rose-water, so give them a boil in your cream; put in half a pound of
powder sugar, a... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
264. _To make_ ALMOND BUTTER.
Take a quart of cream, and half a pound of almonds, beat them with the
cream, then strain it, and boil it with twelve yolks of eggs and two
whites, till it curdle, hang it up in a cloth till morning and then
sweeten it; you may rub it through a sieve with the back of a spoon, or
strain i... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
270. _To make_ CALF'S FOOT FLUMMERY.
Take two calf's feet, when they are dress'd, put two quarts of water to
them, boil them over a slow fire till half or better be consumed; when
your stock is cold, if it be too stiff, you may put to it as much cream
as jelly, boil them together with a blade or two of mace, sweeten ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
They are proper for a side dish either noon or night.
274. _To fricassy_ ARTICHOKES.
Take artichokes, and order them the same way as you did for frying,
have ready in a stew-pan a few morels and truffles, stewed in brown
gravy, so put in your artichokes, and give them a shake altogether in
your stew-pan, and serve th... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
278. _To make_ PLUMB GRUEL.
Take half a pound of pearl barley, set it on to cree; put to it three
quarts of water; when it has boiled a while, shift it into another
fresh water, and put to it three or four blades of mace, a little
lemon-peel cut in long pieces, so let it boil whilst the barley be very
soft; if it be ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
This is proper for a supper.
282. _To make_ LEATCH.
Take two ounces of isinglass and break it into bits, put it into hot
water, then put half a pint of new milk into the pan with the
isinglass, set it on the fire to boil, and put into it three or four
sticks of good cinnamon, two blades of mace, a nutmeg quartered, a... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
This is proper for either a side-dish or a middle-dish.
285. _To boil_ SAVOY SPROUTS.
If your savoys be cabbag'd, dress off the out leaves and cut them in
quarters; take off a little of the hard ends, and boil them in a large
quantity of water with a little salt; when boiled drain them, lie them
round your meat, and ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
291. _To make_ APRICOCK PUDDING.
Take ten apricocks, pare, stone, and cut them in two, put them into a
pan with a quarter of a pound of loaf sugar, boil them pretty quick
whilst they look clear, so let them stand whilst they are cold; then
take six eggs, (leave out half of the whites) beat them very well, add
to them... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
295. _To make_ SAGOO GRUEL.
Take four ounces of sagoo and wash it, set it over a slow fire to cree,
in two quarts of spring water, let it boil whilst it be thickish and
soft, put in a blade or two of mace, and a stick of cinnamon, let it
boil in a while, and then put in a little more water; take it off, put
to it a p... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
300. _To make a_ CALF'S HEAD PIE _another Way_.
Half boil your calf's head, when it is cold cut it in slices, rather
thicker than you would do for hashing, season it with a little mace,
nutmeg, pepper and salt, lie part of your meat in the bottom of your
pie, a layer of one and a layer of another; then put in half a ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
The same receipt will serve for curran wine the same way; let them be
red currans.
303. _To make_ BALM WINE.
Take a peck of balm leaves, put them in a tub or large pot, heat four
gallons of water scalding hot, ready to boil, then pour it upon the
leaves, so let it stand all night, then strain them thro' a hair-sieve;... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Take your birch water and boil it, clear it with whites of eggs; to
every gallon of water take two pounds and a half of fine sugar, boil it
three quarters of an hour, and when it is almost cold, put in a little
yeast, work it two or three days, then put it into the barrel, and to
every five gallons put in a quart of b... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
309. _To make_ ORANGE WINE.
Take six gallons of water and fifteen pounds of powder sugar, the
whites of six eggs well beaten, boil them three quarters of an hour,
and skim them while any skim will rise; when it is cold enough for
working, put to it six ounces of the syrrup of citron or lemons, and
six spoonfuls of ye... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
To a gallon of birch water put two pounds of loaf or very fine lump
sugar, when you put it into the pan whisk the whites of four eggs;
(four whites will serve for four gallons) whisk them very well together
before it be boiled, when it is cold put on a little yeast, let it work
a night and a day in the tub, before you... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 |
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