English Housewifery, by Elizabeth Moxon

A Bill of Fare for Every Season of the Year.

For JANUARY.

First Course.
At the Top Gravy Soop.
Remove Fish.
At the Bottom a Ham.
In the Middle stew’d Oysters or Brawn.
For the four corners.
A Fricassy of Rabbits, Scotch Collops, boil’d Chickens, Calf Foot
Pie, or Oyster Loaves.

Second Course.
At the Top Wild Ducks.
At the Bottom a Turkey.
In the Middle Jellies or Lemon Posset.
For the four Corners.
Lobster and Tarts, Cream Curds, stew’d Pears or preserv’d Quinces.

For FEBRUARY.

First Course.
At the Top a Soop remove.
At the Bottom Salmon or stew’d Breast of Veal.
For the four Corners.
A Couple of Fowls with Oyster Sauce, Pudding, Mutton Cutlets, a
Fricassy of Pig’s Ears.

Second Course.
At the Top Partridges.
At the Bottom a Couple of Ducks.
For the four Corners.
Stew’d Apples, preserv’d Quinces, Custards, Almond Cheese Cakes.
In the Middle Jellies.

For MARCH.

First Course.
At the Top a boil’d Turkey, with Oyster Sauce.
At the bottom a Couple of roast Tongues or roast Beef.
In the Middle Pickles.
Two Side-dishes, a Pigeon Pie and Calf Head Hash.
For the four Corners.
Stew’d Crab or Oysters, Hunters Pudding, a brown Fricassy, stew’d
Eels, or broil’d Whitings.

Second Course.
At the Top Woodcocks or wild Ducks.
At the Bottom Pig or Hare.
In the Middle Jellies or Sweetmeats.
For the four Corners.
Raspberry Cream, Tarts, stew’d Apples, and preserv’d Apricocks.

For APRIL.

First Course.
At the Top stew’d Fillet of Veal.
At the Bottom a roast Leg of Mutton.
Two Side-dishes, Salt Fish and Beef–Steaks.
In the Middle a Hunters Pudding.

Second Course.
At the Top roast Chickens and Asparagus.
At the Bottom Ducks.
In the Middle preserv’d Oranges.
For the four Corners.
Damasin Pie, Cream Curds, Lobster, and cold Pot.

For MAY.

First Course.
At the Top stew’d Carp or Tench.
At the Bottom a stew’d Rump of Beef.
In the Middle a Sallet.
For the four Corners
A Fricassy of Tripes, boil’d Chickens, a Pudding, Olives of Veal.

Second Course.
At the Top Rabbits or Turkey Pouts.
At the Bottom green Goose or young Ducks.
For the four Corners.
Lemon Cream, Quince Cream, Tarts, Almond Custards.
In the Middle Jellies.

For JUNE.

First Course.
At the Top roast Pike.
At the Bottom Scotch Collops.
In the Middle stew’d Crab.
For the four Corners.
Boil’d Chickens, Quaking Pudding, roast Tongue, with Venison Sauce,
Beans and Bacon.

Second Course.
At the Top a Turkey.
At the Bottom Ducks or Rabbits.
In the Middle Strawberries.
Two Side dishes, roast Lobster and Pease.
For the four Corners.
Green Codlings, Apricock Custard, Sweetmeat Tarts, preserv’d Damsins,
or Flummery.

For JULY.

First Course.
At the Top green Pease Soop, remove stew’d Breast of Veal white.
At the Bottom a Haunch of Venison.
In the Middle a Pudding.
Two Side-dishes, a Dish of Fish, and a Fricassy of Rabbits.

Second Course.
At the Top Partridges or Pheasants.
At the Bottom Ducks or Turkey.
In the Middle a Dish of Fruit.
For the four Corners.
Solomon Gundie, Lobster, Tarts, Chocolate Cream.

For AUGUST.

First Course.
At the Top Fish.
At the Bottom Venison Pasty.
In the Middle Herb Dumplings.
For the four Corners.
Fricassy of Rabbits, stew’d Pigeons, boil’d Chickens, Fricassy of
Veal Sweetbreads with Artichoke Bottoms.

Second Course.
At the Top Pheasants or Partridges.
At the Bottom wild Ducks or Teal.
In the Middle Jellies or Syllabubs.
For the four Corners.
Preserv’d Apricocks, Almond Cheese-cakes, Custards, and Sturgeon.

For SEPTEMBER.

First Course.
At the Top collar’d Calf Head, with stew’d Pallets and Veal
Sweetbreads, and forc’d Meat–Balls.
At the Bottom Udder and Tongue or a Haunch of Venison
In the Middle an Ambler of Cockles, or roast Lobster.
Two Side dishes, Pigeon Pie and boiled Chickens.

Second Course.
At the Top a roast Pheasant.
At the Bottom a Turkey.
For the four Corners.
Partridges, Artichoke–Bottoms fry’d, Oyster Loaves, and Teal.

For OCTOBER.

First Course.
At the Top stew’d Tench and Cod’s Head.
At the Bottom roast Pork or a Goose.
Two Side-dishes, roast Fish, and boil’d Fowl and Bacon.
For the four Corners.
Jugg’d Pigeons, Mutton Collops, Beef Rolls, and Veal Sweetbreads
fricassy’d.
In the Middle minc’d Pies or Oyster Loaves.

Second Course.
At the Top Wild Fowl.
At the Bottom a Hare.
In the Middle Jellies.
Two Side-dishes, roasted Lobster and fry’d Cream.
For the four Corners.
Preserv’d Quinces, or stew’d Pears, Sturgeon, cold Tongue, and
Orange Cheese Cakes.

For NOVEMBER.

First Course.
At the Top a Dish of Fish.
At the Bottom a Turkey Pie.
Two Side-dishes, Scotch Collops, and boil’d Tongue with Sprouts.
In the Middle scallop’d Oysters.

Second Course.
At the Top a Dish of Wild Fowl.
At the Bottom roast Lobster.
In the Middle Lemon Cream.
For the four Corners.
Tarts, Curds, Apricocks, and Solomon Gundie.

For DECEMBER.

First Course.
At the Bottom boil’d Fowls.
Two Side dishes, Bacon and Greens, and a Dish of Scotch Collops.
In the Middle minc’d Pies or Pudding.

Second Course.
At the Top a Turkey.
In the Middle hot Apple Pie.
For the four Corners.
Custard, Raspberry Cream, cold Pot and Crabs.

A SUPPER

For JANUARY.

At the Top a Dish of Plumb Gruel.
Remove, boil’d Fowls.
At the Bottom a Dish of Scotch Collops.
In the Middle Jellies.
For the four Corners.
Lobster, Solomon–Gundie, Custard, Tarts.

For FEBRUARY.

At the Top a Dish of Fish.
Remove, a Couple of roasted Fowls.
At the Bottom wild Ducks.
For the four Corners.
Collar’d Pig, Cheese Cakes, stew’d Apples and Curds.
In the Middle hot minc’d Pies.

For MARCH.

At the Top a Sack Posset.
Remove, a Couple of Ducks.
At the Bottom a boil’d Turkey, with Oyster Sauce.
In the Middle Lemon Posset.
Two Side-dishes, roasted Lobster, Oyster Pie.
For the four Corners.
Almond Custards, Flummery, Cheese–Cakes, and stew’d Apples.

For APRIL.

At the Top boiled Chickens.
At the Bottom a Breast of Veal.
In the Middle Jellies.
For the four Corners.
Orange Pudding, Custards, Tarts, and stew’d Oysters.

For MAY.

At the Top a Dish of Fish.
At the Bottom Lamb Steakes or Mutton.
In the Middle Lemon Cream or Jellies.
Two Side-dishes, Tarts, Raspberry Cream.
For the four Corners.
Veal sweetbreads, stew’d Spinage, with potched Eggs and Bacon,
Oysters in scallop’d Shells, boiled Chickens.

For JUNE.

At the Top boil’d Chickens.
At the Bottom a Tongue.
In the Middle Lemon Posset.
For the four Corners.
Cream Curds or Custards, potted Ducks, Tarts, Lobsters, Artichokes
or Pease.

For JULY.

At the Top Scotch Collops.
At the Bottom roast Chickens.
In the Middle stew’d Mushrooms.
For the four Corners.
Custards, Lobsters, split Tongue, and Solomon Gundie.

For AUGUST.

At the Top stewed Breast of Veal.
At the Bottom roast Turkey.
In the Middle Pickles or Fruit.
For the four Corners.
Cheese Cakes and Flummery, preserved Apricocks, preserved Quinces.

For SEPTEMBER.

At the Top boil’d Chickens.
At the Bottom a carbonated Breast of Mutton, with Caper Sauce.
In the Middle Oysters in scallop Shells, or stew’d Oysters.
Two Side Dishes, hot Apple Pie and Custard.

For OCTOBER.

At the Top Rice Gruel.
Remove, a Couple of Ducks.
At the Bottom a boil’d Turkey with Oyster Sauce.
In the Middle Jellies.
For the four Corners.
Lobster or Crab, Black Caps, Custard or Cream, Tarts or collar’d Pig.

For NOVEMBER.

At the Top Fish.
At the Bottom Ducks or Teal.
In the Middle Oyster Loaves.
Remove, a Dish of Fruit.
Two Side Dishes, minc’d Pies, Mutton Steaks, with Mushrooms and Balls.

For DECEMBER.

At the Top boil’d Chickens.
At the Bottom a Dish of Scotch Collops or Veal Cutlets.
In the Middle Brawn.
Remove, Tarts
For the four Corners.
Boil’d Whitings or fry’d Soles, new College Puddings, Tullouy
Sausages, Scotch Custard.

[Illustration:
A SUPPER in SUMMER.

1
2 3
4 5 6
7 8
9

1. Boil’d Chickens.
2. Preserv’d Oranges or Apricocks.
3. Flummery.
4. Asparagus.
5. Lemon Posset.
6. Roast Lobster.
7. Stew’d Apples.
8. Almond Cheese Cakes.
9. Lamb.]

[Illustration:
A DINNER in SUMMER.

1
2 3 4
5

1. Cod’s Head or Salmon.
2. Boil’d Chickens.
3. A fine Pudding or roasted Lobster.
4. Beans and Bacon.
5. Stew’d Breast of Veal.]

[Illustration:
SECOND COURSE.

1
2 3
4
5 6
7

1. Two young Turkeys or Ducklings.
2. Stew’d Apples.
3. Custards.
4. Jellies or Lemon Posset.
5. Tarts.
6. Preserv’d Oysters.
7. Green Geese or young Rabbits.]

[Illustration:
A DINNER in WINTER.

1
2 3
4
5 6
7

1. A Soop.
2. Scotch Collops.
3. Boil’d Chickens.
4. Stew’d Oysters or roasted Lobster.
5. A Hunters Pudding.
6. Roasted Tongue.
7. A Ham or roast Beef.
Remove. 1 Fish.]

[Illustration:
SECOND COURSE

1
2 3
4 5 6
7 8
9

1. A Turkey.
2. Almond Cheesecakes.
3. Sturgeon.
4. Partridges.
5. Jellies.
6. A Hare or Woodcocks.
7. Collar’d Cream.
8. Cream Curds.
9. Ducks or Pig.]

[Illustration:
A SUPPER in WINTER.

1
2 3
4
5 6
7

1. Gruel or Sack Posset.
2. Tarts.
3. Lobster.
4. Jellies or Lemon Cream.
5. Solomon Gundie.
6. Custards.
7. Boil’d Turkey with Oyster Sauce.
Remove. 1. Wild Duck.]

[Illustration:
A DINNER in SUMMER.

1
2 3
4 5 6
7 8 9
10 11 12
13 14
15

1. Craw Fish Soop.
2. Moor Game.
3. A Granade.
4. Apples stew’d green.
5. Boil’d Partridge.
6. Cherries.
7. Stew’d Sweetbreads, and Pallets.
8. Jellies or Pine-apples.
9. Roast Teal.
10. Apricocks.
11. Artichokes.
12. Sweet-meat Tarts.
13. Fry’d Soals.
14. Turkey Pout roasted and larded.
15. A Haunch of Venison.]

[Illustration:
A GRAND TABLE in WINTER.

1
2 3 4
5 6 7 8
9 10 11 12 13
14 15 16 17
18 19 20
21

1. Vermicelly Soop.
2. Sweet Patties.
3. A Fricassy of Beast Patties.
4. Stew’d Crab.
5. Olives of Veal.
6. Preserv’d Damsins.
7. Preserv’d Oranges.
8. Marinaded Pigeons.
9. A boil’d Turkey with Oyster Sauce.
10. Cream Curds.
11. A Pyramid of dry’d Sweetmeats.
12. Flummery.
13. A Ham.
14. A white Fricassy of Chickens.
15. Preserv’d Apricocks.
16. Preserv’d Quinces.
17. A brown Fricassy of Rabbits.
18. A Fricassy of Veal Sweetmeats.
19. Minc’d Pies.
20. Oyster Loaves.
21. Haunce of Venison, or Roast Beef.
Remove.
1. Carp with Pheasant.
Remove.
2. Grapes.
Remove.
3. Collar’d Beef.
Remove.
4. Cheese–Cakes.
Remove.
5. Quails.
Remove.
8. Teal.
Remove.
9. Two roasted Lobsters.
Remove.
13. Woodcocks or Partridges.
Remove.
14. Artichokes or young Peas.
Remove.
17. Snipes.
Remove.
18. Tarts.
Remove.
19. Collar’d Pig.
Remove.
20. Fruit.
Remove.
21. Wild Ducks.]

Index.

Those mark’d [thus +] are in the Supplement.

A

Almond Posset to make
—— Cakes, do.
—— Cheese Cakes do.
+ —— do another Way
—— Puffs do.
—— Butter do.
+ —— do. another Way
—— Flummery do
+ —— Biskets
Amblet of Cockles, do.
Apple Dumplins, do.
—— to stew
—— another Way
Artichoke Bottoms to fry
—— to fricassy
+ —— to Dry
Apricock Pudding to make
+ —— Jumballs do.
—— Custard do.
—— Chips or Peaches do.
—— to preserve
—— to make Marmalade
—— to dry
—— do like Prunella’s
—— to preserve Green
—— do. another Way
Ale Orange to make
+ —— bad into strong Beer
—— Posset, to make
Asparagus, or Green Pease to keep.
Angelico, to candy

B

Beef, Brisket to stew
—— Rump, do.
Beef Olives, to make
—— Rolls, do.
—— Rump, to ragoo
—— Collar’d to eat cold
—— Dutch to make
—— to pot
—— Steaks to fry
—— do. another Way
Berries to bottle
Brain Cakes to make
Black Caps, to make
Brandy Orange to make
+ —— Lemon do.
+ Lemon do. another Way
—— black Cherry, do.
—— Raspberry, do.
—— Ratisie, do.
+ —— do. another Way
Brockly, to boil
Beast Kidneys, to roast
Beans Kidneys to keep
Buttons Mushrooms, to pickle
Barberries to keep instead of preserving
+ —— Cakes
+ —— Drops
—— preserving
—— to pickle
—— to preserve for Tarts
—— to keep all the Year
Barley Sugar, to make
+ Black Paper to make for drawing Patterns

C

Cabbage, to pickle
Cake Caraway to make
+ —— Rich white Plumb Cake
+ Cake
+ Cake, Ising for
—— great, do.
—— Ising for it
—— Bisket, to make
—— Raspberry Cakes
Cake Portugal, do.
—— Orange, do.
—— Shrewsbury, do.
+ —— Bath
—— Gingerbread, do.
—— Seed, do.
—— Queen, do.
—— King, do.
—— Angelico, do.
+ —— Oatmeal, do.
—— Breakfast, do.
—— fine, do.
—— to keep all the Year
—— Plumb, do.
—— Little Plumb, do.
—— Plumb another Way
—— do. ordinary
Calf’s Head collar’d to eat hot
—— do. to eat cold
—— hash’d
—— do. white
—— Pye of, to make
—— do. another Way
—— to ragoo
—— to roast, to eat like Pig
—— Feet to fricassy white
—— to fry in Butter
—— do. in Eggs
—— to make minc’d Pies of
—— to make Pie of
—— Jelly, to make
—— Flummery, do.
+ Chars to pot
Catchup to make
+ —— Walnut do.
+ —— fine do.
Cheese Cakes do.
—— Lemon, do.
—— common do.
—— without Currans do.
Cheese Slipcoat, to make
+ —— fine Rush
—— Bullies, do.
—— Cream, do.
Cherries, to preserve for drying
—— to preserve
—— to dry
Colliflower to pickle white
—— another Way
Chickens to fricassy white
—— do brown
—— surprize
—— to boil
+ —— Pie hot
Collops Scotch, to make
—— another Way
—— another Way
Collops minc’d, to make
Cod’s Head, to dress
—— Zoons, do.
Cockles, to pickle
Cordial Water of Cowslips, to make
Cowslip Syrup, do.
Cracknels, do.
Cream Lemon, do.
—— do. to make yellow
—— do. another Way
—— Orange
—— Quince
—— any preserv’d Fruit
+ Cream burnt
—— to fry to eat hot
—— Chocolate to make
—— Gooseberry, do.
—— Apple, do.
—— Curds, do.
—— Rice or Almond do.
Cucumbers, to pickle
—— another Way
—— to make Mange of
—— to make pickle for
—— to stew
—— to fry for Mutton Sauce
—— Soop to make
Curranberries, to pickle
—— to preserve in Bunches
+ —— to preserve whole
—— to make Jelly of
Custard Almond
—— Sagoo
—— Scotch, to eat hot
Cyder, to make

D

Damsins to preserve
—— do. for Tarts
—— do. to keep
—— do. bottle
Drops Ratisie, to make
—— Lemon, do.
Ducks to boil
—— to stew
—— do. to stew whole
Dumplings Herb, to make
—— plain Fruits
—— Apple

E

Eels to collar
—— to stew
—— to pitchcock
—— Pie, to make
Eggs to fricassy white
—— do. brown
—— to stew in Gravy
—— Pie, to make
Elder Buds, to pickle
—— to make pickle for

F

Fowl, to force
+ —— Feet
Fritters Fruit to make
—— Apple, do.
—— Oatmeal, do.
Fruit to preserve green
—— do. all the Year
French bread to make
+ another Way

G

Girkins, to pickle
Gilliflowers, do.
+ Ginger to candy
Gingerbread white
+ —— York
+ —— in little Tins
—— red
—— another Way
Gooseberry Cake
—— to bottle
—— to preserve
—— do. red
+ Granade
+ Grapes to preserve all Winter
+ —— another Way
Gruel Sagoo
—— Plumb
—— Rice
Goofer Wafers to make

H

Hams or Tongues to salt
Hare, to stew
—— to pot
—— to jugg
—— to roast with a Pudding in the Belly
Hedge Hogs Cupid, to make
—— Almond
Herrings to boil
—— to fry
—— to pickle
—— to keep all the Year
Hotch potch, to make

J

Jam Cherry to make
—— Bullies, do.
—— Damsins, do.
+ Jelly brown
+ Jelly Curran
Jambals, do.
—— another Way

L

Lamb Leg of, boiled with Loyn fry’d
+ Larks in Jelly
Lamb with Chickens boil’d
—— fricassy white
—— fricassy brown
Lobster or Crab to roast
+ —— A L’Italienne
—— to butter
Leatch, to make
Loaves Oyster, do.

M

Macaroons, to make
Mango of Codlins
+ Mellon, do.
Mead strong, do.
—— another Way
+ —— another Way
Milk mull’d, a Dish of
Mulberries, to preserve whole
Muscles, to pickle,
Mushrooms, to pot
—— to stew
—— to pickle
—— another Way
—— another Way
—— to fry
—— powder to make
Mutton stew’d Fillet of
—— Shoulder forced
—— Breast to collar
—— do. another Way
—— do. to carbonade
Mutton Chine roasted, with Sallery
—— Chops, to make
—— Leg forc’d
—— French Cutlets to make
—— Steads to fry
—— artificial Venison, to make
—— Leg of, to salt to eat like Ham

N

Neat’s Tongue Pie, to make
Nasturtian Buds to pickle

O

Onions to pickle
Orange Chips to preserve to put into Glasses
—— or Lemons to preserve
—— Chips another Way
—— Marmalade to make
—— to preserve Oranges whole
+ —— to candy whole
—— Tarts, to make
Oysters Scotch to make
—— to stew
+ —— to lard
—— to fry
—— to scallop
—— to pickle
+ Ox Lips to dress

P

Pallets stew’d
Pancakes, clare
—— Rice
+ Partridges, to pot
+ Do. another Way
Parsnips to fry to look like Trout
+ Poverade, to make
Parsnips, another Way
Paste to make for a standing Pie
—— for Tarts
—— do. another Way
—— do. do.
—— for Venison Pasty
—— of Pippens, white
—— of do. green
—— of do. red
Patties savoury to make
—— sweet
Pears to dry
Pears or Pippens to dry without Sugar
Pigeons to make a Pulpatoon
—— to stew
—— to pot
—— boil’d with fricassy sauce
—— marmonaded
—— to jugg
—— to pickle
—— to broil whole
Pig Royal to make
—— to collar
—— Ears to fricassy
—— like Lamb in Winter
—— Head roll’d, to eat like Brown
Pike to eat like Sturgeon
—— to stew
—— to roast with a Pudding in the Belly
Plumbs to preserve
Plumb Porridge to make
Pork to pickle
Posset Sack to make
—— another Way
—— to make Froth for
—— Lemon
Potatoe Crabs to pickle
Pudding black to make
—— Custard
—— Orange
—— do. another Way
—— do. another Way
—— do. another Way
Do. another Way
+ —— Lemon another Way
—— Oatmeal do.
+ Almond Pudding
+ Do. another Way
—— Apple do.
—— Ground Rice do.
—— Gooseberry do.
—— Collage do.
—— Potatoe
+ —— do. another Way
—— Carrot
+ —— Carrot another Way
—— Quaking to make
—— do. another Way
—— do. do.
—— Sagoo
—— Pearl Barley
—— Calf’s Foot
—— Hunting
+ —— do another Way
—— Liver
—— for Hare
—— Herb
+ —— White Pot another Way
—— Curd
—— white in Skins
—— Marrow
—— Bread
—— Colliflower
Punch Milk, to make
—— another Way
—— do.
—— do.
—— Acid for to make
Purslain to pickle
Pie rich to make
Pie Eel
Pie Turbot–Head
—— Herring
—— Orange
—— Ham
—— Woodcock
—— sweet Chicken
—— savoury do.
—— sweet Veal
—— Candle for
—— Hare
—— another Way
—— minc’d
—— another Way
—— Oyster
—— Codlim
Pickle for Salmon

Q

Quidenny to make
—— Quinces to preserve
—— do. another Way
—— Cream to make
—— to make white
—— Marmalade to make

R

Rabbets to fricassy brown
—— do. white
—— pull’d
—— dressed, to look like Moor game
Raspberry and Strawberry Fool, to make

S

Salmon, to collar
+ Salmon en Maigre
—— to pot
Sprouts Savry to boil
—— Cabbage, do.
Sauce for a Rump of Beef
Sauce for Neck of Veal
—— for Turkey
—— for boil’d Rabbits
—— for Pike
Sauce for boil’d Salmon or Turbot
—— for Haddock or Cod
—— for Salmon or Turbot
—— for tame Ducks
—— for green Goose
—— another Way
—— for Chickens
—— for Turkey, another Way
—— for Tongues
—— for Cod’s Head
—— for a Cod’s Head another Way
—— for Flesh or Fish
Soop Vermicelly
—— Hare
—— green Pease
—— Onion
—— do. Pease in Winter
—— do. in Lent
—— Craw Fish
+ —— white or Almond
—— Scotch
—— do without Water
Sausages Pollony to make
+ Sheep Rumps with Rice
+ —— Tongues broil’d
Shrimps to pickle
Shrub Orange
Solomon Gundie to eat in Lent
—— another Way
Smelts to pot
—— to pickle
Spinage stew’d with Eggs
Spinage Toasts to make
Sturgeon artificial to make
—— how to order
Sturgeon how to make Pickle for
Sugar to know when Candy Height
Syllabubs whip’d to make
Syrup of Gilliflowers to make
—— of Mulberries
—— of Violets
+ —— of Poppies
Stock to make for Hartshorn Jelly
Sack Posset to make
Shell Paste do.
Stuffing for Beast Kidney

T

Tansey to make
—— another Way
—— do.
—— boil’d
Tarts marrow to make
—— transparent
—— sweetmeat
Toasts fry’d to make
Tongues to roast
—— to pot
—— Sheep or Hog, to broil
Tripes to fricassy
—— to eat like Chickens
Trout, or other Fish to fry
Trench or Carp to stew
+ Mock turtle
Turkey to boil
—— to roast
—— to pot
—— A-la Daube

V

Veal Breast of, to brown Ragoo
—— do. berries
—— to roll
—— to stew
—— to stew Fillet
—— Breast of, to roll
—— to make savoury
—— to roast savoury
+ —— Couley
—— Knuckles, to boil
—— Sweetbreads to fricassy
—— Cutlets to make
—— another Way
—— do.
Venison to pot
—— Haunch of, to roast
Vinegar, to make of Gooseberries
—— another Way
—— do
+ —— do.

W

Walnuts, to pickle green
—— do. black
—— to make Pickle for
—— do. white
Whigs to make
Wild Fowl to pot
Wine Elder to make
—— do. Flower
—— Gooseberry
—— another Way
Wine

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Last updated Friday, March 7, 2014 at 23:10