English Housewifery, by Elizabeth Moxon

Table of Contents

The Preface

English Housewifry.

  1. To make VERMICELLY SOOP.
  2. CUCUMBER SOOP.
  3. To make HARE SOOP.
  4. To make Green PEASE SOOP.
  5. To make ONION SOOP.
  6. Common PEASE SOOP in Winter.
  7. To make PEASE SOOP in Lent.
  8. CRAW-FISH SOOP.
  9. To make SCOTCH SOOP.
  10. To make SOOP without Water.
  11. To stew a BRISKET of BEEF.
  12. To stew a RUMP of BEEF.
  13. To make OLIVES of BEEF.
  14. To fry BEEF-STEAKS.
  15. BEEF-STEAKS another Way.
  16. A SHOULDER of MUTTON forc’d.
  17. To stew a FILLET of MUTTON.
  18. To Collar a Breast of MUTTON.
  19. To Collar a Breast of MUTTON another Way.
  20. To Carbonade a Breast of MUTTON.
  21. A Chine of MUTTON roasted, with stew’d SELLERY.
  22. MUTTON-CHOPS.
  23. A forc’d LEG of MUTTON.
  24. To make FRENCH CUTLETS of MUTTON.
  25. To fry MUTTON STEAKS.
  26. To make artificial VENISON of MUTTON.
  27. How to brown Ragoo a BREAST of VEAL.
  28. A Herico of a BREAST of VEAL, French Way.
  29. To roll a BREAST of VEAL.
  30. A stew’d BREAST of VEAL.
  31. To stew a FILLET of VEAL.
  32. To make SCOTCH COLLOPS.
  33. To make VEAL CUTLETS.
  34. VEAL CUTLETS another Way.
  35. VEAL CUTLETS another Way.
  36. To Collar a CALF’S HEAD to eat hot.
  37. To Collar a CALF’S HEAD to eat cold.
  38. To make a CALF’S HEAD Hash.
  39. To hash a CALF’S HEAD white.
  40. A Ragoo of a CALF’S HEAD.
  41. To roast a CALF’S HEAD to eat like Pig.
  42. SAUCE for a NECK of VEAL.
  43. To boil a LEG of LAMB, with the LOYN fry’d about it.
  44. A LEG of LAMB boil’d with CHICKENS round it.
  45. A Fricassy of LAMB white.
  46. A brown Fricassy of LAMB.
  47. To make PIG eat like LAMB in Winter.
  48. How to stew a HARE.
  49. How to Jug a HARE.
  50. To roast a HARE with a pudding in the belly.
  51. To make a brown fricassy of RABBETS.
  52. A white fricassy of RABBETS.
  53. How to make pulled RABBETS.
  54. To dress Rabbets to look like MOOR-GAME.
  55. To make white Scotch COLLOPS.
  56. To boil DUCKS with ONION SAUCE.
  57. To stew DUCKS either wild or tame.
  58. To make a white fricassy of CHICKENS.
  59. How to make a brown fricassy of CHICKENS.
  60. CHICKENS SURPRISE.
  61. To boil CHICKENS.
  62. How to boil a TURKEY.
  63. How to make another Sauce for a Turkey.
  64. How to roast a TURKEY.
  65. To make a rich TURKEY PIE.
  66. To make a TURKEY A-la-Daube.
  67. POTTED TURKEY.
  68. How to jugg PIGEONS.
  69. MIRRANADED PIGEONS.
  70. To stew PIGEONS.
  71. To broil PIGEONS whole.
  72. Boiled PIGEONS with fricassy Sauce.
  73. To Pot PIGEONS.
  74. To stew PALLETS.
  75. To make a Fricassy of PIG’S EARS.
  76. To make a Fricassy of TRIPES.
  77. To make a Fricassy of VEAL-SWEET-BREADS.
  78. To make a white Fricassy of TRIPES, to eat like CHICKENS.
  79. To make a brown Fricassy of EGGS.
  80. To make a white Fricassy of EGGS.
  81. To stew EGGS in GRAVY.
  82. How to Collar a PIECE of BEEF to eat Cold.
  83. To roll a BREAST OF VEAL to eat cold.
  84. To pot TONGUES.
  85. How to pot VENISON.
  86. To pot all Sorts of WILD-FOWL.
  87. How to pot BEEF.
  88. To Ragoo a RUMP of BEEF.
  89. How to make a SAUCE for it.
  90. Sauce for boiled RABBETS.
  91. To salt a Leg of Mutton to eat like Ham.
  92. How to salt HAM or TONGUES.
  93. [Missing]
  94. [Missing]
  95. [Fragment]
  96. How to make a HARE-PIE.
  97. To make a HARE-PIE another Way.
  98. To make PIG Royal.
  99. To roast VEAL a savoury Way.
  100. To make a HAM PIE.
  101. To make a NEAT’s TONGUE PIE.
  102. To broil SHEEP or HOG’s TONGUES.
  103. To Pickle PORK.
  104. To fricassy CALF’S FEET white.
  105. To roll a PIG’S Head to eat like Brawn.
  106. How to fry CALF’S FEET in Butter.
  107. How to make SAVOURY PATTEES.
  108. To make EGG PIES.
  109. To make a sweet CHICKEN PIE.
  110. To roast TONGUES.
  111. To fry CALF’S FEET in Eggs.
  112. To make a MINC’D PIE of Calf’s Feet.
  113. To roast a WOODCOCK.
  114. To make a CALF’S HEAD PIE.
  115. To make a CALF’S FOOT PIE.
  116. To make a WOODCOCK PIE.
  117. To pickle PIGEONS.
  118. To make a sweet VEAL PIE.
  119. MINC’D PIES another way.
  120. To make a savoury CHICKEN PIE.
  121. To roast a HANCH of VENISON.
  122. To make sweet PATTEES.
  123. To make BEEF-ROLLS.
  124. To make a HERRING-PIE of WHITE SALT HERRINGS.
  125. How to COLLAR PIG.
  126. To COLLAR SALMON.
  127. To make an OYSTER PIE.
  128. To butter CRAB and LOBSTER.
  129. To roast a LOBSTER.
  130. To make a QUAKING PUDDING.
  131. A HUNTING PUDDING.
  132. A CALF’S-FOOT PUDDING.
  133. A SAGOO PUDDING.
  134. A MARROW PUDDING.
  135. A CARROT PUDDING.
  136. A GROUND RICE PUDDING.
  137. A POTATOE PUDDING.
  138. An APPLE PUDDING.
  139. An ORANGE PUDDING.
  140. An ORANGE PUDDING another Way.
  141. An ORANGE PUDDING another Way.
  142. An ORANGE PUDDING another Way.
  143. To make an ORANGE PIE.
  144. To make a quaking PUDDING another Way.
  145. To make PLUMB PORRIDGE.
  146. To make a PALPATOON of PIGEONS.
  147. To fry CUCUMBERS for Mutton Sauce.
  148. To force a FOWL.
  149. To make STRAWBERRY and RASBERRY FOOL.
  150. To make a POSSET with Almonds.
  151. To make DUTCH-BEEF.
  152. To make PULLONY SAUSAGES.
  153. To make an AMBLET of COCKLES.
  154. To make a common quaking PUDDING.
  155. To make a boil’d TANSEY.
  156. A TANSEY another Way.
  157. To make RICE PANCAKES.
  158. To make FRUIT FRITTERS.
  159. To make WHITE PUDDINGS in Skins.
  160. To make BLACK PUDDINGS.
  161. An ORANGE PUDDING another Way.
  162. To make APPLE FRITTERS.
  163. To make an HERB PUDDING.
  164. To make a PUDDING for a HARE.
  165. To make a BREAD PUDDING.
  166. To make CLARE PANCAKES.
  167. To make a LIVER PUDDING.
  168. To make OATMEAL FRITTERS.
  169. To make APPLE DUMPLINGS.
  170. To make HERB DUMPLINGS.
  171. To make MARROW TARTS.
  172. To make PLAIN FRUIT DUMPLINGS.
  173. To make OYSTER LOAVES.
  174. To make a GOOSEBERRY PUDDING.
  175. To make an EEL PIE.
  176. To make a TURBOT-HEAD PIE.
  177. To make a Caudle for a sweet VEAL PIE.
  178. To make SWEET-MEAT TARTS.
  179. To make ORANGE TARTS.
  180. To make a TANSEY another Way.
  181. A good PASTE for TARTS.
  182. To make TRANSPARENT TARTS.
  183. To make a SHELL PASTE.
  184. To make PASTE for TARTS.
  185. A short PASTE for TARTS.
  186. To make a LIGHT PASTE for a VENISON PASTY, or other PIE.
  187. To make a Paste for a STANDING PIE.
  188. A light Paste for a DISH PIE.
  189. To make CHEESE CAKES.
  190. To make GOOFER WAFERS.
  191. To make common CURD CHEESE CAKES.
  192. CHEESE CAKES without CURRANS.
  193. To make a CURD PUDDING.
  194. To make a SLIPCOAT CHEESE.
  195. To make CREAM CHEESE.
  196. To make PIKE eat like STURGEON.
  197. To Collar EELS.
  198. To Pot SMELTS.
  199. To Pickle SMELTS.
  200. To stew a PIKE.
  201. SAUCE for a PIKE.
  202. How to roast a PIKE with a Pudding in the Belly.
  203. To dress a COD’S HEAD.
  204. To stew CARP or TENCH.
  205. How to make SAUCE for a boiled SALMON or TURBOT.
  206. To make SAUCE for HADDOCK or COD, either broiled or boiled.
  207. To stew EELS.
  208. To pitch-cock EELS.
  209. To boil HERRINGS.
  210. To fry HERRINGS.
  211. To pickle HERRINGS.
  212. To stew OYSTERS.
  213. To fry OYSTERS.
  214. OYSTERS in SCALLOP SHELLS.
  215. To keep HERRINGS all the Year.
  216. To make artificial Sturgeon another Way.
  217. To stew MUSHROOMS.
  218. To make ALMOND PUFFS.
  219. To pot MUSHROOMS.
  220. To fry TROUT, or any other Sort of Fish.
  221. To make SAUCE for SALMON or TURBOT.
  222. To dress COD’S ZOONS.
  223. To make SOLOMON GUNDY to eat in Lent
  224. SOLOMAN GUNDY another Way.
  225. To make LEMON CHEESE CAKES.
  226. To make white GINGER BREAD.
  227. To make red GINGER BREAD.
  228. To make a GREAT CAKE.
  229. To make ICEING for this CAKE.
  230. To make a PLUMB CAKE.
  231. To make a CARRAWAY CAKE.
  232. To make CAKES to keep all the Year.
  233. To make SHREWSBERRY CAKES.
  234. To make a fine CAKE.
  235. To make a SEED CAKE.
  236. To make an ordinary PLUMB CAKE.
  237. To make an ANGELICA CAKE.
  238. To make KING CAKES.
  239. To make BREAKFAST CAKES.
  240. To make MACCAROONS.
  241. To make WHIGGS.
  242. To make RASBERRY CREAM.
  243. To make QUEEN CAKES.
  244. To make a BISKET CAKE.
  245. To make CRACKNELS.
  246. To make PORTUGAL CAKES.
  247. To make PLUMB-CAKES another way.
  248. To make a GINGER BREAD-CAKE.
  249. To make CHOCOLATE CREAM.
  250. To make white LEMON CREAM.
  251. To make CREAM CURDS.
  252. To make APPLE CREAM.
  253. To fry CREAM to eat hot.
  254. To make RICE or ALMOND CREAM.
  255. To make CALF’S FOOT JELLY.
  256. To make ORANGE CREAM.
  257. To make yellow LEMON CREAM.
  258. To make white LEMON CREAM another Way.
  259. To make SAGOO CUSTARDS.
  260. To make ALMOND CUSTARDS.
  261. To make a SACK POSSET.
  262. To make a LEMON POSSET.
  263. To make whipt SILLABUBS.
  264. To make ALMOND BUTTER.
  265. To make BLACK CAPS.
  266. To make SAUCE for tame DUCKS.
  267. To make SAUCE for a GREEN-GOOSE.
  268. To make another SAUCE for a GREEN-GOOSE.
  269. To make ALMOND FLUMMERY.
  270. To make CALF’S FOOT FLUMMERY.
  271. To stew SPINAGE with POACHED EGGS.
  272. To make RATIFIE DROPS.
  273. To fry ARTICHOKE BOTTOMS.
  274. To fricassy ARTICHOKES.
  275. To dry ARTICHOKE BOTTOMS.
  276. To stew APPLES.
  277. To stew APPLES another Way.
  278. To make PLUMB GRUEL.
  279. To make RICE GRUEL.
  280. To make SCOTCH CUSTARD, to eat hot for Supper.
  281. To make a Dish of MULL’D MILK.
  282. To make LEATCH.
  283. To make SCOTCH OYSTERS.
  284. To boil BROCOLI.
  285. To boil SAVOY SPROUTS.
  286. To boil CABBAGE SPROUTS.
  287. To fry PARSNIPS to look like TROUT.
  288. To make TANSEY another Way.
  289. To make GOOSEBERRY CREAM.
  290. To fry PARSNIPS another Way.
  291. To make APRICOCK PUDDING.
  292. To make APRICOCK CUSTARD.
  293. To make JUMBALLS another Way.
  294. To make APRICOCK CHIPS or PEACHES.
  295. To make SAGOO GRUEL.
  296. To make SPINAGE TOASTS.
  297. To roast a BEAST KIDNEY.
  298. To stew CUCUMBERS.
  299. To make an OATMEAL PUDDING.
  300. To make a CALF’S HEAD PIE another Way.
  301. To make ELDER WINE.
  302. To make GOOSEBERRY WINE of ripe GOOSEBERRIES.
  303. To make BALM WINE.
  304. To make RAISIN WINE.
  305. To make BIRCH WINE.
  306. To make WHITE CURRAN WINE.
  307. To make ORANGE ALE.
  308. To make ORANGE BRANDY.
  309. To make ORANGE WINE.
  310. To make COWSLIP WINE.
  311. To make ORANGE WINE another Way.
  312. To make BIRCH WINE another Way.
  313. To make APRICOCK WINE.
  314. To make ORANGE SHRUB.
  315. To make STRONG MEAD.
  316. To make MEAD another Way.
  317. To make CYDER.
  318. To make COWSLIP WINE.
  319. To make RED CURRAN WINE.
  320. To make CHERRY WINE.
  321. To make CHERRY WINE another Way.
  322. To make LEMON DROPS.
  323. To make Gooseberry Wine another Way.
  324. To make Red Curran Wine another Way.
  325. To make MULBERRY WINE.
  326. To make BLACKBERRY WINE.
  327. To make SYRRUP OF MULBERRIES.
  328. To make RASBERRY BRANDY.
  329. To make Black CHERRY BRANDY.
  330. To make RATIFIE BRANDY.
  331. To make COWSLIP SYRRUP.
  332. To make LEMON BRANDY.
  333. To make CORDIAL WATER of COWSLIPS.
  334. To make MILK PUNCH.
  335. To make MILK PUNCH another Way.
  336. To make PUNCH another Way.
  337. To make ACID for PUNCH.
  338. To bottle GOOSEBERRIES.
  339. To bottle DAMSINS.
  340. To preserve Orange Chips to put in glasses.
  341. To preserve ORANGES or LEMONS.
  342. To make JELLY of CURRANS.
  343. To preserve APRICOCKS.
  344. To make MARMALADE of APRICOCKS.
  345. To know when your SUGAR is at CANDY HEIGHT.
  346. To make Marmalade of Quinces white.
  347. To make Quiddeny of Red Curranberries.
  348. To preserve GOOSEBERRIES.
  349. To make little ALMOND CAKES.
  350. To preserve RED GOOSEBERRIES.
  351. To bottle BERRIES another Way.
  352. To keep BARBERRIES for TARTS all the Year.
  353. To preserve BARBERRIES for TARTS.
  354. To preserve DAMSINS.
  355. How to keep DAMSINS for TARTS.
  356. To keep DAMSINS another Way.
  357. To make MANGO of CODLINS.
  358. To pickle CURRANBERRIES.
  359. To make Barberries instead of preserving.
  360. To keep Asparagus or Green Pease a Year.
  361. To make white Paste of PIPPENS.
  362. To make green Paste of PIPPENS.
  363. To make red Paste of PIPPENS.
  364. To preserve FRUIT green.
  365. To make ORANGE MARMALADE.
  366. To make QUINCES WHITE another Way.
  367. To make GOOSEBERRY VINEGAR.
  368. To make Gooseberry Wine another Way.
  369. To make Jam of Cherries.
  370. To preserve Cherries.
  371. To preserve CHERRIES for drying.
  372. To preserve FRUIT green all the Year.
  373. How to keep KIDNEY BEANS all Winter.
  374. To candy ANGELICA.
  375. To dry PEARS.
  376. To preserve CURRANS in bunches.
  377. To dry APRICOCKS.
  378. To make JUMBALIS another Way.
  379. To preserve ORANGES Whole.
  380. To make JAM of DAMSINS.
  381. To make clear Cakes of Gooseberries.
  382. To make BULLIES CHEESE.
  383. To make JAM of BULLIES.
  384. To make SYRRUP of GILLIFLOWERS.
  385. To pickle GILLIFLOWERS.
  386. To pickle CUCUMBERS sliced.
  387. To make CUPID HEDGE-HOG’S.
  388. To make ALMOND HEDGE-HOGS.
  389. To pot SALMON to keep half a Year.
  390. To make a CODDLIN PIE.
  391. To make a COLLIFLOWER PUDDING.
  392. To make Stock for HARTSHORN JELLY.
  393. To make SYRRUP OF VIOLETS.
  394. To pickle COCKLES.
  395. To preserve Quinces whole or in quarters.
  396. To pickle SHRIMPS.
  397. To pickle MUSCLES.
  398. To pickle WALNUTS green.
  399. To make PICKLE for them.
  400. To pickle WALNUTS black.
  401. To pickle OYSTERS.
  402. To pickle large CUCUMBERS.
  403. To pickle ONIONS.
  404. To pickle ELDER BUDS.
  405. To make the Pickle.
  406. To pickle MUSHROOMS.
  407. To pickle MUSHROOMS another Way.
  408. To pickle POTATOE CRABS.
  409. To pickle large BUTTONS.
  410. To make CATCHUP.
  411. To make MANGO of CUCUMBERS or SMALL MELONS.
  412. To pickle GARKINS.
  413. To make PICKLE for your Cucumbers.
  414. To pickle COLLIFLOWER white.
  415. To pickle Red Cabbage.
  416. To pickle Colliflower another Way.
  417. To pickle WALNUTS white.
  418. To pickle BARBERRIES.
  419. To make BARLEY-SUGAR.
  420. To pickle PURSLAIN.
  421. To make PUNCH another Way.
  422. To make new COLLEGE PUDDINGS.
  423. To make a CUSTARD PUDDING.
  424. To make FRYED TOASTS.
  425. To make SAUCE for Fish or Flesh.
  426. To make a savoury Dish of VEAL.
  427. To make FRENCH BREAD.
  428. To make GINGER-BREAD another Way.
  429. To make QUINCE CREAM.
  430. To make CREAM of any preserved Fruit.
  431. To dry PEARS or PIPPENS without Sugar.
  432. To preserve MULBERRIES whole.
  433. To make ORANGE CAKES.
  434. To dry APRICOCKS like PRUNELLOS.
  435. To preserve great white PLUMBS.
  436. To make Gooseberry Wine another Way.
  437. To pickle NASTURTIUM BUDS.
  438. To make ELDER-FLOWER WINE.
  439. To make PEARL BARLEY PUDDING.
  440. To make Gooseberry Vinegar another Way.
  441. To preserve APRICOCKS green.
  442. To make ORANGE CHIPS another Way.
  443. To make MUSHROOM POWDER.
  444. To preserve APRICOCKS another Way.
  445. To pickle MUSHROOMS another Way.
  446. How to fry MUSHROOMS.
  447. How to make an ALE POSSET.
  448. To make MINC’D PIES another Way.
  449. To make SACK POSSET another Way.
  450. To dry CHERRIES another Way.
  451. How to order STURGEON.
  452. To make the PICKLE.
  453. To make HOTCH-POTCH.
  454. To make MINC’D COLLOPS.
  455. To make white Scotch Collops another Way.
  456. To make VINEGAR another Way.
  457. To preserve QUINCES another Way.
  458. To make Almond Cheesecakes another Way.

English Housewifry improved;

Or,

A Supplement to Moxon’s Cookery.

Containing,

Upwards of Sixty Modern and Valuable Receipts in

Pastry, Made Dishes Preserving, Made Wines, &c. &c.

Collected by a Person of Judgment.

Supplement to Moxon’s Cookery.

  1. A GRANADE.
  2. The fine Brown JELLY.
  3. To make a MELLON.
  4. Hot CHICKEN PIE.
  5. SHEEP’S RUMPS with Rice.
  6. SHEEP’S TONGUES broil’d.
  7. To lard OYSTERS.
  8. VEAL COULEY.
  9. The MOCK TURTLE.
  10. To dress OX LIPS.
  11. To make POVERADE.
  12. To pot PARTRIDGES.
  13. To pot PARTRIDGES another Way.
  14. To pot CHARE.
  15. SALMON en Maigre.
  16. LOBSTER A’L’ITALIENNE.
  17. To do CHICKENS, or any FOWL’S FEET.
  18. LARKS done in JELLY.
  19. The Fine CATCHUP.
  20. WALNUT CATCHUP.
  21. A very good White or Almond Soop.
  22. ALMOND PUDDING.
  23. ALMOND PUDDING another Way.
  24. Almond Cheesecakes another Way.
  25. A LEMON PUDDING another Way.
  26. POTATOE PUDDING another Way.
  27. CARROT PUDDING another Way.
  28. WHITE POTT another Way.
  29. HUNTING PUDDING another Way.
  30. ALMOND BISKETS.
  31. To make ALMOND BUTTER another Way.
  32. APRICOCK JUMBALLS.
  33. BURNT CREAM.
  34. Little PLUMB CAKES.
  35. York GINGER-BREAD another Way.
  36. GINGER-BREAD in little Tins.
  37. OAT-MEAL CAKES.
  38. BATH CAKES.
  39. A Rich White PLUMB-CAKE.
  40. An ISING for the CAKE.
  41. LEMON BRANDY.
  42. To make RATIFEE another Way.
  43. To preserve GRAPES all Winter.
  44. To preserve GRAPES another Way.
  45. BARBERRY CAKES.
  46. BARBERRY DROPS.
  47. To candy ORANGES whole another Way.
  48. To candy GINGER.
  49. To preserve WINE-SOURS.
  50. CURRAN JELLY.
  51. To preserve red or white CURRANS whole.
  52. SYRRUP OF POPPIES.
  53. To make BLACK PAPER for drawing Patterns.
  54. GOOSEBERRY VINEGAR another Way.
  55. To make bad Ale into good strong Beer.
  56. Green GOOSEBERRY WINE.
  57. GINGER WINE.
  58. COWSLIP WINE another Way.
  59. STRONG MEAD another Way.
  60. FRENCH BREAD.
  61. The fine RUSH CHEESE.

A Bill of Fare for Every Season of the Year.

Index.

Original titlepage, from Universitat de Barcelona Biblioteca Digital

http://ebooks.adelaide.edu.au/m/moxon/elizabeth/english/contents.html

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