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Author: Taylor, Margaret, Mrs.
Title: Mrs. Taylor's family companion: or the whole art of cookery display'd, in the newest and most easy method, being a collection of receipts to set out a table cheap, ... To which are added, instructions for marketing, sundry bills of fare, ... The whole calculated to assist the prudent mistress and her servant, ... By Mrs. Margaret Taylor, ...
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To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.lib.umich.edu/tcp/ecco/ for more information.
Print source: Mrs. Taylor's family companion: or the whole art of cookery display'd, in the newest and most easy method, being a collection of receipts to set out a table cheap, ... To which are added, instructions for marketing, sundry bills of fare, ... The whole calculated to assist the prudent mistress and her servant, ... By Mrs. Margaret Taylor, ...
Taylor, Margaret, Mrs.
London: printed for W. Lane, and sold by all other booksellers, [1795?]
URL: https://name.umdl.umich.edu/004826650.0001.000
How to cite: For suggestions on citing this text, please see Citing the TCP on the Text Creation Partnership website.

Table of Contents
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frontispiece
title page
THE LONDON COMPLETE ART OF COOKERY.
DIRECTIONS FOR ROASTING.
To roast Venison.
To roast Mutton.
To roast Mutton so as to make it eat like Venison.
To roast a Pig.
A Pig barbecued.
To roast a Leg of Mutton with Oysters or Cockles.
To roast Beef.
To roast Veal.
To roast Lamb.
To roast a Leg of Lamb with Forcemeat.
To roast Pork.
To roast a Tongue.
To dress a pickled Neat's Tongue.
To roast a Calf's Liver.
To roast Rabbits.
To roast a Hare.
Another Way of roasting a Hare.
To roast a Turkey, Goose, Duck, Fowl, &c.
To roast a green Goose with green Sauce.
To roast Pigeons.
To roast Larks.
To roast a Fowl or Turkey with Chesnuts.
To roast Wild Ducks; Widgeons, or Teal.
To roast Pheasanis or Partridges.
To roast Snipes or Woodcocks.
To roast Quails.
To roast Plovers.
Of FISH.
To roast a Cod's Head.
To roast a Lobster.
To roast a Pike.
To roast an Eel.
To roast Sturgeon.
DIRECTIONS FOR BOILING.
To boil a Leg of Pork.
To boil Pickled Pork.
To boil a Ham.
To boil Beef or Mutton.
To boil Lamb.
To boil Veal.
To boil a Calf's Head.
To boil a Turkey, Fowl, Goose, Duck, &c.
To boil Rabbits.
To boil Rabbits with Onions.
OF FISH.
To boil Salmon.
To boil a Turbot.
To boil a Cod.
To boil a Cod's Head.
To boil Scate.
To boil Plaice and Flounders.
To boil Carp.
To boil Mackarel.
To boil Eels, &c.
To boil a Pike.
To dress a Turtle.
GARDEN STUFF.
To boil Asparagus.
To boil Artichokes.
To boil Cauliflowers.
To boil Carrots.
To boil Sprouts.
To boil Spinach.
To boil French Beans.
Of BROILING.
Of POULTRY.
To broil Pigeons.
To broil Chickens.
To broil Eggs.
Of FISH.
To broil Cod.
To broil Whitings.
To broil Haddocks.
To broil Eels.
To broil Mackarel.
To spitchcock Eels.
Of BUTCHERS MEAT.
To broil Beef Steaks, Mutton, or Pork Chops.
To broil Sheep or Hog's Tongues.
Of FRYING.
Of BUTCHERS MEAT.
To fry Beef Steaks.
Another Way.
To fry Beef Steaks with Oysters.
To fry Mutton Steaks.
Another Way.
To fry a Loin of Lamb.
To fry Liver and Bacon.
To fry Sweetbreads and Kidnies.
To fry Tripe.
To fry Calf's Feet in Butter.
To fry Sausages.
To fry Sausages with Apples.
To fry Veal Cutlets.
Another Way.
To fry cold Veal.
To make Scotch Collops.
To fry Beef Collops.
To make white Scotch Collops.
Of FISH.
To fry Carp.
To fry Tench.
To fry Trout.
To fry flat Fish.
To fry Herrings.
To fry Eels.
To fry Lampries.
To fry small Fish of all Sorts.
To fry Oysters.
Of GARDEN STUFF.
To fry Cauliflowers.
To fry Artichoke Bottoms.
To fry Celery.
To fry Potatoes.
To fry Parsley.
To fry Onions.
Of STEWING.
Of GAME and POULTRY.
To flew a Goose.
To stew Rabbits.
To stew a Turkey or Fowl.
To stew Ducks or Pigeons.
To stew Giblets.
To stew a Hare.
To stew Partridges.
To stew Pheasants.
Of FISH.
To stew Carp or Tench.
To stew Plaice, Soles, or Flounders.
To stew a Trout.
Of BUTCHERS MEAT.
To stew Veal in general.
To stew a Neck of Veal.
To stew a Breast of Veal.
To mince Veal.
To stew Beef.
To stew Beef Collops.
To stew Brisket of Beef.
To stew Beef Gobbets.
To stew Ox Palates.
To stew a Rump of Beef.
To stew a Neck or Leg of Mutton.
To stew Mutton Chops.
To stew a Pig.
Of HASHES.
To hash a Hare.
To hash a Calf's Head.
To hash a Lamb's Head and Pluck.
To hash cold Fowl.
To hash Mutton.
To hash Beef.
To mince Veal.
Of SOUPS.
To make a Brown Portable Soup.
To make a White Portable Soup.
To make Gravy Soup.
To make a rich Giblet Soup.
To make good Pease Soup.
To make Green Pease Soup.
To make Vermicelli Soup.
To make Soup Lorrain.
To make Sorrel Soup with Eggs.
To make Asparagus Soup.
To make a Craw-Fish Soup.
To make Oyster Soup.
To make a brown Soup.
To make a white Soup.
To make Onion Soup.
To make Turnip Soup.
To make Soup Meagre.
To make Eel Soup.
To make a standing Sauce.
Of FRICASEES.
To fricasee Lamb Stones and Sweetbreads.
To fricasee Chickens.
To fricasee a Hare.
To fricasee Rabbits.
Of RAGOUTS.
A Ragout of Snipes.
A Ragout of Eggs.
To ragoo Sturgeon.
To ragoo Oysters.
To ragoo a Piece of Beef, called Beef A-la-mode.
To ragoo a Breast of Veal.
To ragoo a Neck of Veal.
To ragoo a Leg of Mutton.
Of POTTING.
For Potting Beef.
To Pot Pigeons, or any other Fowls.
For Potting Tongues.
For Potting a Hare.
For Potting Cheshire Cheese.
To collar Pork.
Of PIES.
A Neat's Tongue Pie.
A Lamb Pie.
A Lamb Pie with Currants.
A Mutton Pie.
A Veal Pie.
A Hen Pie.
A Chicken Pie.
A sweet Chicken Pie.
A Turkey Pie.
A Pigeon Pie.
A Battalia Pie.
A Lamb-stone and Sweetbread Pie.
A Calf's Head Pie.
A Minced Pie.
A Carp Pie.
An Oyster Pie.
A Flounder Pie.
A Trout Pie.
An Eel Pie.
A Lamprey Pie.
An Egg Pie.
An Apple or Pear Pie.
A Cherry, Plumb, or Gooseberry Pie.
Of TARTS, &c.
To make Iceing for Tarts.
To make Tarts of various Kinds.
To make Puff Paste.
A Paste for Tarts.
A Paste for raised Pies.
An excellent Paste for Pattypans.
A Paste for Custards.
Of PUDDINGS.
General Directions with regard to Puddings.
To make a Bread Pudding.
A baked Bread Pudding.
To make a plain boiled Pudding.
A Batter Pudding.
A Rice Pudding.
A Marrow Pudding.
A Custard Pudding.
To make a baked Apple Pudding.
A Lemon Pudding.
A Steak Pudding.
To make a Tansey Pudding.
A Sweetmeat Pudding.
An Almond Pudding.
Of CAKES, &c.
To make a good Seed Cake.
A Pound Cake.
To make a fine rich Cake.
A good Plumb Cake.
Shrewsbury Cakes.
To make Gingerbread Cakes.
To make Macaroons.
To make Biscuits.
To make good Pancakes.
To make good Fritters.
OF CHEESECAKES, CUSTARDS, CREAMS, SYLLABUBS, JELLIES, JAMS, &c.
To make fine Cheesecakes.
To make Rice Cheesecakes.
To make Lemon or Orange Cheesecakes.
To make common Custards.
To make a Rice Custard.
Almond Custards.
To make Lemon or Orange Cream.
Almond Cream.
Whipt Cream.
To make a good Syllabub.
To make a Whipt Syllabub.
To make a Trifle.
To make Currant Jelly.
To make Hartshorn Jelly.
To make Calf's Feet Jelly.
To make Rasberry Jam.
To make Flummery.
To make a good Sack Posset.
To make Wine Whey.
Of PICKLING, PRESERVING, CANDYING, and DRYING.
To pickle Mushrooms.
To pickle Cabbage.
To pickle Cucumbers.
To pickle Walnuts.
To pickle Onions.
To preserve Gooseberries, Cheries, Rasberries, Currrants, Mulberries, &c.
To keep green Pease all the Year.
To candy Orange or Lemon Peel.
To candy Apricots.
To dry Peaches.
To dry Cherries.
To candy Barberries and Grapes.
To candy Angelica.
To preserve Barberries.
To make Marmalade.
To keep French Beans all the Year.
To keep white Bullace.
To preserve Cherries.
To preserve Mulberries whole.
To preserve Damsons.
To preserve Currants.
To preserve Rasberries.
INSTRUCTIONS for MARKETING.
How to chuse Beef.
To chuse Mutton.
To chuse Lamb.
To chuse Pork.
To chuse Veal.
To chuse Bacon.
To chuse Hams.
To chuse Venison.
To chuse Turkies, Capons, Geese, Ducks, &c.
To chuse Hares and Rabbits.
To chuse Salmon, Carp, Tench, Pike, Trout, Whitings, Barbels, Smelts, Shads, Chubs, Ruffs, Mackarel, Herrings, &c.
MODERN BILLS OF FARE.
A Bill of Fare for an elegant Entertainment, in the Order in which the Dishes should be placed upon the Table.
Another Bill of Fare, arranged in the most genteel Order.
A Third Bill of Fare, properly arranged.
A Fourth Bill of Fare, with seven Dishes in each Course.
list of seasonal fish
CANDLEMAS QUARTER.
MIDSUMMER QUARTER.
MICHAELMAS QUARTER.
CHRISTMAS QUARTER.
FRUITS.
Which are yet lasting in JANUARY.
FEBRUARY Fruits which are yet lasting.
MARCH Fruits which are yet lasting.
APRIL Fruits which are yet lasting.
MAY, the Product of the Kitchen and Fruit Garden this Month.
JUNE, the Product of the Kitchen and Fruit Garden this Month.
JULY, the Product of the Kitchen and Fruit Garden.
AUGUST, the Product of the Kitchen and Fruit Garden.
SEPTEMBER, the Product of the Kitchen and Fruit Garden.
OCTOBER, the Product of the Kitchen and Fruit Garden.
NOVEMBER, the Product of the Kitchen and Fruit Garden.
DECEMBER, the Product of the Kitchen and Fruit Garden.
Of CLEAR-STARCHING.
To wash Muslins.
To rince Muslins before you starch them.
To make Starch for the Muslins.
VARIOUS RECEIPTS.
To take Iron Moulds, or Stains of Claret, Ink, &c. out of Muslins, Table Linen, &c.
To get Spots of Ink out of Linen.
How to get the Stains of Fruit out of Linen.
SOAP.
How to wash Silk Stockings.
RECEIPTS for PRESERVING and IMPROVING BEAUTY.
To make a fine Pomatum for the Skin.
To remove Freckles.
To take off red Spots from the Face.
To remove Wrinkles.
To conceal deep Marks occasioned by the Small Pox
To make a fine Washing Powder.
To make a Perfume to carry in your Pocket.
To make fine Wash-Balls.
To make the Hands soft and white.
To make an excellent Wash for the Teeth.
To make a swarthy Complexion very agreeable.
Receipt to thicken the Hari, and make it grow on a bald Part.
A Receipt to clean the Teeth and Gums, and make the Flesh grow close to the Root of the Enamel.
OF ENGLISH WINES, and other LIQUORS.
To make Currant Wine.
To make Raisin Wine.
To make Gooseberry Wine.
To make Orange Wine.
To make good English Sck.
To make Shrub.
To make Rasberry Brandy.
To make Cherry Brandy.
To make excellent Milk Punch.
To make Rasberry Wine.
To make Morella Wine.
To make Elder Wine.
To make Cowslip Wine.
To make Mead.
To make Balm Wine.
To make Birch Wine.
To make Elder Flower Wine.
To make Apricat Wine.
To make Damson Wine.
To make Sage Wine.
To make Quince Wine.
To make Lemon Wine.
To make Barley Wine.
To make Plumb Wine.
To make Palermo Wine.
To make Clary Wine.
To make Orange Wine with Raisins.
To make Frontiniac Wine.
To make English Champaign, or the fine Currant Wine.
Mountain Wine.
To make Gilliflower Wine.
To recover Wine that is turned sharp.
To fine Wine the Lisbon Way.
To clear Wine.
CORDIALS for the CLOSET.
Rosa Solis.
Another Way.
To make Spirit of Carraway.
Black Cherry Water Cordial.
A very rich Cherry Cordial.
Dr. Stephens's Water.
Aqua Mirabilis.
Clary Water.
Citron Water.
Another Way.
Ratifia.
Orange Flower Brandy.
Of Brewing Strong OCTOBER BEER.
Another Way to brew Ale.
Another Way of brewing Strong and Small Beer.
Of cleaning and sweetening Casks.
Another Way.
Another.
Another.
To fine, relish, and strengthen Amber Beer.
To cure a Butt of Ropy Beer.
Another Way.
Another Way.
To feed a Butt of Beer.
To cure Musty Drink.
To feed and give a fine Flavour to a Barrel of Beer.
To fine Drink in twenty-four Hours.
To recover a Kilderkin of stale Small Beer.
SHERBET.
To make Sherbet.
METHEGLIN.
To make White Metheglin.
CYDER.
To make Cyder.
To make Royal Cyder.
To recover any Cyder that is decayed, although it be quite sour.
To make Cyderkin, or Water Cyder.
MUM.
To make Orgeat.
RECEIPTS in PHYSIC.
A good Electuary for an Asthma.
A Bolus for an Asthma.
A Dose for an Ague.
To prevent a Relapse of the Apoplexy.
A sneezing Powder for the Apoplexy.
The following Glister is good in an Apoplexy, Lethargy, Coma, or Palsy.
A Drink for any Inward Bruise or Wound.
A certain Cure for the Bite of a Mad Dog, by Dr. Mead.
A Plaister for the Breast, to dissolve curdled Milk.
A Plaister to break a Sore-breast.
A Cerecloth for Swellings in the Breast.
To heal a Breast when broken.
An excellent and tried Remedy for Burns.
For Burns and Stenching of Blood.
A Family Ointment for Chilblains, Kibes, Whitloes, Felons, &c.
For the Cholic.
An infallible Cure for a Consumption.
To cure a Cough and Shortness of Breath.
For a Hooping Cough, very good.
An excellent Powder for Convulsion Fits.
A Cure for the Cramp.
A good Remedy for the Corns.
An excellent Purging Ale for the Dropsy.
Another Medicine for the Dropsy.
To cure Deafness.
For a Pain in the Ear.
For an Earwig having got into the Ear.
Dr. Willis's Specific for the Epilepsy.
A Draught for the Epilepsy.
A Drink for the King's Evil and Cancer.
The red Powders for Fevers, Small-Pox, or Surseits.
A cooling Drink in a Fever or Pleurisy.
A speedy Remedy for Fits of Vomiting.
To stop a Vomiting.
To stop a Vomiting, and strengthen the Stomach.
For Vomiting and violent Looseness in a Child.
A good Powder for Worms.
A Receipt to cure Worms.
To stanch Blood in a Wound.
For Wounds in the Head.
SOME GENERAL RULES TO BE OBSERVED IN COOKERY.