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Author: Carter, Susannah.
Title: The frugal housewife, or Complete woman cook. Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... to which are prefixed various bills of fare, for dinners and suppers in every month of the year; and a copious index to the whole. / By Susannah Carter, of Clerkenwell.
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Print source: The frugal housewife, or Complete woman cook. Wherein the art of dressing all sorts of viands, with cleanliness, decency, and elegance, is explained in five hundred approved receipts ... to which are prefixed various bills of fare, for dinners and suppers in every month of the year; and a copious index to the whole. / By Susannah Carter, of Clerkenwell.
Carter, Susannah., Revere, Paul, 1735-1818, engraver.
[Boston]: London. Printed for F. Newbery, at the corner of St. Paul's Church-Yard. Boston: re-printed and sold by Edes and Gill, in QueenStreet., [1772]
Subject terms:
Wine and wine making -- Great Britain.
Menus.
Cookbooks.
URL: https://name.umdl.umich.edu/N09703.0001.001
How to cite: For suggestions on citing this text, please see Citing the TCP on the Text Creation Partnership website.

Table of Contents
View entire text
illustration
title page
Alphabetical INDEX.
A BILL of FARE, for every Month in the Year.
In JANUARY.
Dinner.
Supper.
In FEBRUARY.
Dinner.
Supper.
In MARCH.
Dinner.
Supper.
In APRIL.
Dinner.
Supper.
In MAY.
Dinner.
Supper.
In JUNE.
.
Supper.
In JULY.
Dinner.
Supper.
In AUGUST.
Dinner.
Supper.
In SEPTEMBER.
Dinner.
Supper.
In OCTOBER.
Dinner.
Supper.
In NOVEMBER.
Dinner.
Supper.
In DECEMBER.
Dinner.
Supper.
illustration
THE FRUGAL HOUSEWIFE.
CHAP. I. Of ROASTING.
General Rules to be observed in Roasting.
BUTCHERS MEAT.
To roast Beef.
To roast Mutton.
To roast Mutton, Venison fashion.
To roast a Breast of Mutton with Forc'd meat.
A Shoulder or Leg of Mutton stuffed.
To roast a Tongue, or Udder.
To roast Lamb.
To roast Veal.
To roast Pork.
To stuff a Chine of Pork.
To roast a Pig.
GAME and POULTRY.
To roast Venison.
To roast a Hare.
To roast Rabbits.
To roast a Rabbit Hare fashion.
To roast a Turkey, Goose, Duck, Fowl, &c.
A Fowl, or Turkey, roasted with Chesnuts.
To roast a green Goose with green Sauce.
The German way of dressing Fowls.
To roast Pigeons.
Wild Ducks, Widgeons, or Teal.
To roast Woodcocks or Snipes.
To roast Quails.
To roast Pheasants.
To roast Partridges.
To roast Plovers.
To roast Larks.
To roast Ortolans.
To dres Ruffs and Refs.
Of FISH.
To roast a Cod's Head.
To roast a Pike.
To roast an Eel.
CHAP. II. Of BOILING.
General Rules to be observed in boiling.
BUTCHERS MEAT.
To boil Beef or Mutton.
To boil a Leg of Pork.
To boil Pickled Pork.
To boil Veal.
To boil a Calf's Head.
To boil Lamb.
To boil a Neat's Tongue.
To boil a Ham.
To boil a Haunch of Venison.
GAME and POULTRY.
To boil a Turkey, Fowl, Goose, Duck, &c.
Chickens boiled with Cellery Sauce.
To boil Pigeons.
To boil Rabbits.
To boil Rabbits with Onions.
To boil Woodcocks, or Snipes.
To boil Pheasants.
To boil Partridges.
Of FISH.
To boil a Turbot.
To boil a Cod.
To boil a Cod's Head.
To boil Crimp Cod.
To boil Scate.
To boil Soals.
To boil Plaice and Flounders.
To boil Sturgeon.
To boil Salmon.
To boil Carp.
To boil Tench
To boil Mackrel.
To boil Eels.
To boil a Pike, or Jack.
To dress a Turtle.
To boil all kinds of GARDEN STUFF.
To boil Asparagus.
To boil Artichokes.
To boil Colliflowers.
To boil Green Pease.
To boil Cabbage.
To boil Sprouts.
To boil Spinach.
To boil Turnips.
To boil Parsnips.
To boil Carrots.
To boil Potatoes.
CHAP. II. Of FRYING.
Of BUTCHERS MEAT.
To fry Tripe.
To fry Beef Steaks.
Another way to fry Beef Steaks.
To fry a loin of Lamb.
To fry Sausages with Apples.
To fry cold Veal.
To fry Beef Collops.
To make Scotch Collops.
To fry Veal Cutlets.
To fry Mutton Cutlets.
To fry Calf's Liver and Bacon.
To fry Sweetbreads and Kidneys.
To fry Eggs as round as Balls.
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 Artichoke Bottoms.
To fry Colliflowers.
To fry Celery.
To fry Potatoes.
To fry Onions.
To fry Parsley.
CHAP. IV. Of BROILING.
To broil Beef Steaks, Mutton, or Pork Chops.
To broil Pigeons.
To broil Chickens.
To broil Cod, Salmon, Whiting, or Haddock.
To broil Mackrel.
To broil Herrings.
To broil Cod-Sounds.
To broil Eels.
To Spitchock Eels.
To broil Eggs.
CHAP. V. Of GRAVIES and SAUCES.
To draw Gravy.
To make white Gravy.
A gravy without Meat.
Gravy for a Turkey or Fowl.
Gravy to make Mutton eat like Venison.
Gravy for a Fowl, when you have no Meat ready.
To make a strong Fish Gravy.
To make Assence of Ham.
To make a standing Sauce.
To make Sauce for Roasted Meat.
To make Sauce for Savoury Pies.
To make Sauce for a sweet Pie.
To make Sauce for Fish Pies.
To melt Butter thick.
To burn Butter.
To make Mushroom Sauce for White Fowls.
Mushroom Sauce for White Fowls boiled.
To make Cellary Sauce, for roasted or boiled Fowls, Turkies, Partridges, or other Game.
To make brown Cellary Sauce.
To make Egg Sauce for roasted Chickens.
Shallot Sauce for roasted Fowls.
Shallot Sauce for a Scrag of Mutton boiled.
To make Lemon Sauce for boiled Fowls.
A pretty Sauce for a boild Fowl.
To make Onion Sauce.
To make Apple Sauce.
Bread, or Pap Sauce.
Mint Sauce.
Parsley Sauce.
To make Parsley Sauce in Winter, when there is no Parsley to be got.
To make Lobster Sauce.
To make Shrimp Sauce.
To make Oyster Sauce.
To make Anchovy Sauce.
To make a good Fish Sauce.
CHAP. VI. Of STEWING.
To stew Beef.
To stew Brisket of Beef.
To stew Beef Gobbets.
To stew Ox Palates.
To stew Beef Steaks.
To stew Beef Collops.
To stew Veal in general.
To stew a knuckle of Veal.
To stew a Neck of Veal.
To stew a Breast of Veal.
To stew a Pig.
To stew Mutton Chops.
To stew a Leg, or Neck of Mutton.
To stew a Hare.
To Jug a Hare.
To stew a Turkey or Fowl.
To stew Chickens.
To stew Pigeons.
To Jug Pigeons.
To stew Ducks
To stew Wild Fowl.
To stew Giblets
To stew Carp or Tench.
To stew a Cod.
To stew Ees.
To stew Oysters or Muscles.
To stew Spinach and Eggs.
To stew Parsnips.
To stew Cucumbers.
To stew Pease and Lettice.
To stew-Red Cabbage.
To stew Pears.
To stew Mushrooms.
CHAP. VII. Of HASHES.
To hash Beef.
To Hash Mutton.
To hash Lamb's Head and Pluck.
To mince Veal.
To hash a Calf' Head brown.
To make the Brain Cakes.
To hash a Calf's Head white.
To dress a Mock Turtle.
To hash cold Fowl.
To hash a Hare.
CHAP. VIII. Of SOUPS.
To make Gravy Soup.
To make a rich Giblet Soup.
To make a good Pease Soup.
To make Green Pease Soup.
To make a white portable Soup.
To make a brown portable Soup.
To make Vermicelli Soup.
To make Soup Lorraine.
To make Sorrel Soup with Eggs.
To make Asparagus Soup.
Rich Soups in Lent, or for Fast Days. To make a Craw fish Soup.
To make Oyster Soup.
To make an Eel Soup.
To make a brown Soup.
To make a white Soup.
To make Onion Soup.
To make a Rice Soup.
To make Turnip Soup.
To make Soup Meagre.
CHAP. IX. Of FRICASSEES.
To fricassee Neats Tongue.
To fricassee Ox Palates.
To fricassee Tripe.
To fricassee a Calf's Head.
To fricassee Calf's Feet.
To fricassee Val Sweetbreads.
To fricassee Lamb brown.
To fricassee Lamb white.
To fricassee Lambstones and Sweetbreads.
To fricassee Pig's Ears.
To fricassee Pig's Pettitoes.
To fricassee a Hare.
To fricassee Rabbits white.
To fricassee Rabbits brown,
To fricassee Chickens white.
To fricassee Chickens brown.
To fricassee Pigeons.
To fricassee Cod.
To fricassee Soals, Plaice, or Flounders.
To fricassee Tench white.
To fricassee Tench brown.
To fricassee Eggs white.
To fricassee Eggs brown.
To fricassee Artichoke Bottoms.
To fricassee Mushrooms.
CHAP. X. Of RAGOUTS.
To ragout a piece of Beef, called Beef a-la-Mode.
To ragout a Breast of Veal.
To ragout a Neck of Veal.
To ragout Veal Sweetbreads.
To ragout a Leg of Mutton.
To ragout Hog's Feet and Ears.
To make a rich Ragout.
A ragout for made Dishes.
A ragout of Snipes.
A ragout of Eggs.
To ragout Sturgeon.
To ragout Oysters.
CHAP. XI. Of PASTRY.
To make Paste for Tarts.
Puff Paste.
Paste for raised Pies.
Paste for Venison Pasties.
Paste Royal for Patty-pans.
Paste for Custards.
To make a Hare Pie.
An Umble Pie.
A Lumber Pie.
A Shrewsbury 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 Sweet-bread Pie.
A Neat's Tongue Pie.
A Calf's Head Pie.
A Venison Pasty.
An Egg Pie.
Minced Pie.
A Carp Pie.
Oyster Pie.
Flounder Pie.
Trout Pie.
Eel Pie.
Lamprey Pie.
Artichoke or Potatoe Pie.
To make an Apple or Pear Pie.
To make a Cherry, Plumb, or Gooseberry Pie.
To make Tarts of divers Kinds
To make Apple Tart, or Pear Tart.
Orange or Lemon Tarts.
Iceing for Tarts.
An Almond Tart, very good.
Orange Puffs.
Lemon Puffs.
CHAP. XII. To make all Sorts of CAKES.
A Rich Cake.
Another.
A Spanish Cake.
Portugal Cakes.
Dutch Cakes.
Shrewsbury Cakes.
Marlborough Cakes.
Queen Cakes.
Uxbridge Cakes.
A pound Cake.
A Seed Cake.
Fine Almond Cakes.
Saffron Cakes.
Orange Cakes.
Common Biscuits.
To make Wigs.
To make Buns.
Maccaroons.
Good Fritters.
Pan Cakes.
Cheesecakes after the best Manner.
Cheesecakes without Rennet.
Potatoe or Lemon Cheesecakes.
CHAP. XIII. Of PUDDINGS, &c.
To make a plain boiled Pudding.
A Light Pudding.
A Quaking Pudding.
A iscuit Pudding.
Boiled Plumb Puddings.
The Tunbridge Puddings.
A Custard Pudding.
A Hunting Pudding.
A boiled Suet Pudding.
A Steak Pudding.
A boiled Potatoe Pudding.
A boiled Almond Pudding.
A boiled Rice Pudding.
A Prune or Damson Pudding.
An Apple pudding.
A plain baked pudding.
A Bread pudding baked.
A Millet Pudding.
A Marrow Pudding.
A Rice Pudding.
A Poor Man's Pudding.
An Orange Pudding.
A Carrot Pudding.
A Quince, Apricot, or white Pear-Plumb Pudding.
An Italian Pudding.
An Apple Pudding.
A Norfolk Dumpling.
A Hard Dumpling.
Apple Dumplings.
Of SYLLABUBS, CREAMS, and FLUMMERY.
To make a fine Syllabub from the Cow.
A Whipt Syllabub.
To make a Fine Cream.
Lemon Cream.
Rasberry Cream.
Whipped Cream.
To make a Trifle.
Flummery.
Oatmeal Flummery.
CHAP. XV. Of JELLIES, GIAMS, and CUSTARDS.
Calf's feet Jelly.
Hart's-horn Jelly.
Currant Jelly.
Rasberry Giam.
A Custard.
Boiled Custards.
Almond Custards.
Rice Custards.
CHAP. XVI. POTTING and COLLARING.
To pot Beef or Venison.
To pot Pigeons, or any other Fowls.
To pot Charrs or Trouts.
To pot Lampreys or Eels.
How to collar Beef.
To collar a Breast of Veal.
To collar a Breast of Mutton.
To collar Pork.
To collar Eels.
CHAP. XVII. Of PRESERVING, DRYING, and CANDYING.
To keep green Peas till .
To keep French Beans all the year.
To keep White Bullace, Pea Plumbs, or Damsons, &c. for Tarts or Pies.
To make Marmalade.
To preserve Mulberries whole.
To preserve Gooseberries, Damsons, or Plumbs.
To preserve Peaches.
To preserve Apricots.
To preserve Apricots green.
To preserve Cherries.
To preserve Rasberries.
To preserve Currants.
To dry Peaches.
To dry Cherries.
To Candy Angelica.
CHAP. XVIII. Of PICKLING.
To pickle Asparagus.
To pickle Nasturtium Buds or Seeds.
To pickle or make Mangos of Melons.
To pickle Mushrooms white.
To pickle Barberries.
To pickle Raddish-Pods.
To pickle Samphire.
To pickle Onions.
To pickle Cabbage.
To pickle French-Beans.
To pickle Cucumbers.
Of MADE WINES.
To make Gooseberry Wine.
To make Currant Wine.
To make Raisin Wine.
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 Orange Wine.