English housewifry: Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery; ... With cuts for the orderly placing the dishes and courses; ... By Elizabeth Moxon.

Title

English housewifry: Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery; ... With cuts for the orderly placing the dishes and courses; ... By Elizabeth Moxon.

Author

Moxon, Elizabeth.

Publication

Leedes :: printed by James Lister; and sold by the author at Pontefract, and J. Swale, Leedes,

[1752?]

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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.

Link to this Item

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Cite this Item

"English housewifry: Exemplified in above four hundred and fifty receipts, giving directions in most parts of cookery; ... With cuts for the orderly placing the dishes and courses; ... By Elizabeth Moxon." In the digital collection Eighteenth Century Collections Online. https://name.umdl.umich.edu/004889672.0001.000. University of Michigan Library Digital Collections. Accessed May 3, 2024. content_copy

Contents

• title page
• 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 a 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 Calve's Head to eat Hot.
  • 37. To collar a Calve's Head to eat cold.
  • 38. To make a Calve's Head Hash.
  • 39 To hash a Calve's Head white.
  • 40. A Ragoo of a Calve's Head.
  • 41. To roast a Calve'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 Fricasey of Lamb white.
  • 46. A brown Fricasey of Lamb.
  • 47. To make Pig eat like Lamb in Winter.
  • 48. How to stew a Hare.
  • 49. How to Iug a Hare.
  • 50. To roast a Hare with a Pudding in the Belly.
    • How to make a Pudding for the Hare.
  • 51. To make a brown Fricasey of Rabbets.
  • 52. A white Fricasey 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 Fricasey of Chickens.
  • 59. How to make a brown Fricasey of Chickens.
  • 60. Chickens Surprise.
  • 61. To boil Chickens.
    • To make Sauce for the Chickens.
  • 62. How to boil a Turkey.
    • How to make Sauce for the Turkey.
  • 63. How to make another Sauce for a Turkey.
  • 64. How to roast a Turkey.
  • 65. To make a rich Turkey Pye.
  • 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 fricasey Sauce.
  • 73. To Pot Pigeons.
  • 74. To stew Pallets.
  • 75. To make a Fricasey of Pig's Ears.
  • 76. To make a Fricasey of Tripes.
  • 77. To make a Fricasey of Veal-Sweet-Breads.
  • 78. To make a white Fricasey of Tripes to eat like Chickens.
  • 79. To make a brown Fricasey of Eggs.
  • 80. To make a white Fricasey af 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 Sauce for it.
  • 90. Sauce for boiled Rabbits.
  • 91. To Salt a Leg of Mutton to eat like Ham.
  • 92. How to salt Ham or Tongues.
  • 93. To boil a Knuckle of Veal with Rice.
  • 94. To stew Ducks whole.
  • 95. To Pot a Hare.
  • 96. How to make a Hare Pye.
  • 97. To make a Hare Pye another Way.
  • 98. To make a Pig Royal.
  • 99. To roast Veal a Savoury Way.
  • 100. To make a Ham Pye.
  • 101. To make a Neat's Tongue Pye.
  • 102. To broil Sheep or Hog's Tongues.
  • 103. To pickle Pork.
  • 104. To fricasey Calves Feet white.
  • 105. To roll a Pig's Head to eat like Brawn.
  • 106. How to fry Calves Feet in Butter.
  • 107. How to make savoury Patties.
  • 108. To make Egg Pyes.
  • 109. To make a sweet Chicken Pye.
  • 110. To roast Tongues.
    • To make Sauce for the Tongues.
  • 111. To fry Calves Feet in Eggs.
  • 112. To make a minch'd Pye of Calves Feet.
  • 113. To roast a Woodcock.
  • 114. To make a Calves Head Pye.
  • 115. To make a Calve's Foot Pye.
  • 116. To make a Woodcock Pye.
  • 117. To pickle Pigeons.
  • 118. To make a sweet Veal Pye.
  • 119. Minc'd Pyes another Way.
  • 120. To make a savoury Chicken Pye.
  • 121. To roast a Hanch of Venison.
  • 122. To make sweet Patties.
  • 123. To make Beef Rolls.
  • 124. To make a Herring Pye of white salt Herrings.
  • 125. How to Collar Pig.
  • 126. To Collar Salmon.
    • To make Pickle to keep it in.
  • 127. To make an Oysters Pye.
  • 128. To butter Crab and Lobster.
  • 129. To roast a Lobster.
  • 130. To make a quaking Pudding.
  • 131. A Hunting Pudding.
  • 132. A Calve'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 Pye.
  • 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 boiled 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 Dumplins.
  • 170. To make Herb Dumplins.
  • 171. To make Marrow Tarts.
  • 172. To make plain Fruit Dumplins.
  • 173. To make Oyster Loaves.
  • 174. To make a Gooseberry Pudding.
  • 175. To make an Eel Pye.
  • 176. To make a Turbot-Head Pye.
  • 177. To make a Caudle for a sweet Veal Pye.
  • 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 Pye.
  • 187. To make a Paste for a standing Pye.
  • 188. A light Paste for a Dish Pye.
  • 189. To make Cheese Cakes.
  • 190. To make Gooser Wafers.
  • 191. To make common Curd Cheese-Cakes.
  • 192. Cheese Cakes without Currants.
  • 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.
    • Sauce for the Cod's Head.
    • Another Sauce for 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.
  • 112. 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 Gundie to eat in Lent.
  • 224. Solomon Gundie 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 Angelico Cake.
  • 238. To make King Cakes.
  • 239. To make Breakfast Cakes.
  • 240. To make Maccaroo.
  • 241. To make Whiggs.
  • 242. To make Rasberry Cream.
  • 243. To make Queen Cakes.
  • 244. To make a Bisket Cake.
  • 245. To make Cracknells
  • 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 Calves 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 Custard.
  • 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 Calve's Foot Flummery.
  • 271. To stew Spinage with poached Eggs.
  • 272. To make Ratifie Drops.
  • 273. To fry Artichoak Bottoms.
  • 274. To fricasey Artichoaks.
  • 275. To dry Artichoak 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 Brockley.
  • 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 Jumbals 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.
    • To make your Stuffing.
  • 298. To stew Cucumbers.
  • 299. To make an Oatmeal Pudding.
  • 300. To make a Calve's Head Pye 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 Currant 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 Currant 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 Currant Wine another Way.
  • 325. To make Mulberry Wine.
  • 326. To make Blackberry Wine.
  • 327. To make Syrrup of Mulberries.
  • 328. To make Raspberry 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 Damascenes.
  • 340. To preserve Orange Chips to put in Glasses.
  • 341. To preserve Oranges or Lemons.
  • 342. To make Jelly of Currants.
  • 343. To preserve Apricocks.
  • 344. To make Marmalade of Apricocks.
  • 345. To know when your Sugar is at can|dy Height.
  • 346. To make Marmalade of Quinces White.
  • 347. To make Quiddeny of Red Currantber|ries.
  • 348. To preserve Gooseberries.
  • 349. To make little Almond Cakes.
  • 350. To preserve Red Gooseberries.
  • 351. Te bottle Berries another Way.
  • 352. To keep Barberries for Tarts all the Year.
  • 353. To preserve Barberries for Tarts.
  • 354. To preserve Damascenes.
  • 355. How to keep Damascenes for Tarts.
  • 356. To keep Damascenes another Way.
  • 357. To make Mango of Codlins.
  • 358. To pickle Currantberries.
  • 359. To keep Barberries instead of preserv|ing
  • 360. To keep Asparagus or Green-Pease a Year.
  • 361. To make white Paste of Pippins.
  • 362. To make green Paste of Pippins.
  • 363. To make red Paste of Pippins.
  • 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 Angelico.
  • 375. To dry Pears.
  • 376. To preserve Currants in Bunches.
  • 377. To dry Apricocks.
  • 378. To make Jumballs another Way.
  • 379. To preserve Oranges Whole.
  • 380. To make Jam of Damascenes.
  • 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-Hogs.
  • 388. To make Almond Hedge-Hogs.
  • 389. To Pot Salmon to keep half a Year.
  • 390. To make a Codling Pye.
  • 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 a 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 Mellons.
  • 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 fry'd 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 Gingerbread another Way.
  • 429. To make Quince Cream.
  • 430. To make Cream of any preserv'd Fruit.
  • 431. To dry Peers or Pippins without Sugar.
  • 432. To preserve Mulberries whole
  • 433. To make Orange Cakes.
  • 434. To dry Apricocks like Prunella's.
  • 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 Pyes another Way.
  • 449. To make a Sack Posset another Way.
    • To make a Froth for them.
  • 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 Cheese Cakes another Way.
• A BILL of FARE FOR EVERY Season of the Year.
  • For JANUARY.
    • First Course.
      • For the four Corners
    • Second Course.
      • For the four Corners.
  • For FEBRUARY.
    • First Course.
      • For the four Corners.
    • Second Course.
      • For the four Corners.
  • For MARCH.
    • First Course.
      • For the four Corners.
    • Second Course.
      • For the four Corners.
  • For APRIL.
    • First Course.
    • Second Course.
      • For the four Corners.
  • For MAY.
    • First Course.
      • For the four Corners.
    • Second Course.
      • For the four Corners.
  • For JUNE.
    • First Course.
      • For the four Corners.
    • Second Course.
      • For the four Corners.
  • For JULY.
    • First Course.
    • Second Course.
      • For the four Corners.
  • For AUGUST.
    • First Course.
      • For the four Corners.
    • Second Course.
      • For the four Corners.
  • For SEPTEMBER,
    • First Course.
    • Second Course.
      • For the four Corners.
  • For OCTOBER,
    • First Course.
      • For the four Corners,
    • Second Course.
      • For the four Corners.
  • For NOVEMBER.
    • First Course.
    • Second Course.
      • For the Four Corners.
  • For DECEMBER.
    • First Course.
    • Second Course
      • For the four Corners.
• menus
  • A SUPPER FOR JANUARY.
  • For FEBRUARY.
    • For the four Corners.
    • For the four Corners.
  • For MARCH.
    • For the four Corners.
  • For APRIL.
    • For the four Corners.
  • For MAY.
    • For the four Corners.
  • For JUNE.
    • For the four Corners.
  • For JULY.
    • For the four Corners.
  • For AUGUST.
    • For the four Corners.
  • For SEPTEMBER.
  • For OCTOBER.
    • For the four Corners.
  • For NOVEMBER.
  • For DECEMBER.
    • For the four Corners.
• A Supper in Summer.
• A Dinner in Summer.
• Second Course.
• A Dinner in Winter.
• Second Course.
• A Supper in Winter.
• INDEX.
• A Grand Table in Winter.