Classic
Cook Books
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page index 6
Venison 176
COLLARING.
Beef 178
Breast of Veal 178
Breast of Mutton 179
Eels 179
Pork 179
PRESERVING.
Angelica, to candy 183
Apricots to preserve 179
Apricots, Green 180
Beans, French all the year 180
Bullace 177
Cherries 181
Cherries, to dry 182
Currants, to preserve 181
Damsons, to preserve 178
Gooseberries 178
Marmalade, to make 178
Mulberries, to preserve 178
Peaches, to dry 182
Peaches, to preserve 179
Peas, till Christmas 180
Plumbs 180
Rasberries 181
PICKLING.
Asparagus 183
Barberries 185
Beans, French 187
Cabbage 187
Cucumbers 188
Mangos or Melon 184
Mushrooms 184
Nastertion Buds, or Seed 184
Onions 185
Radish Pods 186
Samphire 186
Walnuts 188
MADE WINES.
Gooseberry Wine 189
Currant Wine 190
Raisin Wine 192
Rasberry Wine 191
Morella Wine 192
Elder Wine 192
Cowslip Wine 192
Mead 193
Balm Wine 193
Birch Wine 194
Orange Wine 195
Apricot Wine 195
Damson Wine 195
Sage Wine 196
Quince Wine 197
Lemon Wine 197
Barley Wine 198
Plumb Wine 198
Palermo Wine 199
Clary Wine 199
Orange Wine with Raisins 200
Frontiniac 200
English Champaign 201
Saragosa, or Sack 201
Mountain Wine 202
Cherry Brandy 202
Shrub 202
Milk Punch 203
To recover Wine 203
To fine Wine 204
To clear Wine 204
AN
APPENDIX,
Containing
Several new Receipts adapted
to the American mode of
Cooking.
A BILL OF FARE, FOR EVERY MONTH IN THE YEAR.
IN JANUARY.
DINNER.
BEEF SOUP, made of brisket of beef; and the beef served up in the dish. Turkey
and Chine roasted, with gravy and onion sauce; minced-pies.
Or,--Achbone of beef boiled, and carrots and savoys, with melted butter; ham and
fowls roasted, with rich gravy; tarts.
Or,--Vermicelli Soup; fore quarter of lamb and sallad in season; fresh salmon, a
sufficient quanity boiled, with smelts fried, and lobster sauce; minced pies.
SUPPER.
Chickens fricaseed; wild ducks with rich gravy sauce; a piece of sturgeon or
brown, and minced pies.
Or,--A hare with a pudding in its belly, and a strong gravy and claret sauce;
hen turkey boiled with oyster sauce and onion sauce; brawn or minced pies.
IN FEBRUARY.
DINNER.
Chine or saddle of mutton roasted, with pickles; calf's head boiled and grilled,
garnished with broiled slices of bacon, and with brains mashed with parsley and
butter, salt, pepper, and a little vinegar; the tongue slit and laid upon the
brains, a boiled pudding.
Or,--Ham, and fowls roasted, with gravy suace; leg of lamb boiled, with spinach.
Or,--A piece of fresh salmon, with lobster suace, and garnished with fried
smelts and flounders; chickens roasted and asparagus, with gravy and plain
butter.
SUPPER.
Scotch collops; ducklings, with rich gravy; minced pies.
Or,--Fried Soals with shrimp sauce; fore quarter of lamb roasted, with mint
sauce; dish of tarts and custards.
IN MARCH.
DINNER.
Roast Beef, and horse radish to garnish the dish; salt-fish with egg sauce, and
potatoes or parsnips, with melted butter; pease soup.
Or,--Ham and fowls roasted: marrow puddings.
Or,--Leg of mutton boiled, with turnips and caper sauce; cod boiled, with oyster
sauce, and garnished with horse-radish; a bread pudding.
SUPPER.
Scollop or fried oysters: leg of lamb, with spinach: tarts and fruit.
Or,--Fricasee of Coxcombs, lamb stones, and sweetbreads: pigeon pie, and marrow
pudding.
IN APRIL.
DINNER.
Ham and Chickens roasted, with gravy sauce: a piece of boiled beef, and carrots
and greens.
Or,--A roasted shoulder of veal stuffed, and melted butter: a leg of pork
boiled, and pease pudding.
Or,--A dish of fish, (as in season): roast beef garnished with horse-radish, and
plumb pudding.
SUPPER.
Fricasee of lamb-stones and sweetbreads, or sucking rabbits: roasted pigeons and
asparagus.
Or,--Boiled fowls and bacon, or pickled pork, with greens and butter melted, a
baked plumb pudding or tarts.
IN MAY.
DINNER.
Beef Soup, with herbs well boiled; fillet of veal well stuffed and roasted; a
ham boiled.
Or,--Rump of beef salted and boiled, with a summer cabbage: fresh salmon boiled,
and fried smelt to garnish the dish, with lobster or shrimp sauce.
Or,--Saddle of mutton roasted, with a spring sallad, and a dish of fish.
SUPPER.
Ducklings roasted with gravy sauce: Scotch collops, with mushrooms tarts.
Or,--Green Goose, with gravy sauce: collared eels: tarts.
IN JUNE.
DINNER.
Leg of grass lamb boiled, with capers, carrots and turnips; shoulder or neck of
venison roasted, with rich gravy and claret sauce; marrow pudding.
Or,--Saddle of grass lamb roasted, with mint sauce and turnips; turbot boiled,
with shrimp and anchovy sauce; a quaking pudding.
Or,--A Haunch of Venison roasted, with rich gravy and claret sauce; tarts.
SUPPER.
Fricasee of young rabbits, roast fowls and gravy sauce; gooseberry tarts.
Or,--Mackrel boiled, with plain butter and mackrel herbs; leg of lamb boiled and
spinach.
IN JULY.
DINNER.
Green goose, with gravy sauce; neck of veal boiled, with bacon, and greens.
Or,--Roasted Pig, with proper sauce of gravy and brains pretty well seasoned;
mackrel boiled, with melted butter and herbs; green pease.
Or,--Mackrel boiled, with melted butter and herbs; fore quarter of lamb, with
sallad of coss lettuce.
SUPPER.
Chickens roasted with gravy or egg sauce; lobsters or prawns; green goose.
Or,--Stewed Carp; ducklings, with gravy sauce, and pease.
IN AUGUST.
DINNER.
Ham and fowls roasted, with gravy sauce; beans.
Or,--Neck of Venison, with gravy and claret sauce; fresh salmon with lobster
sauce; apple pie hot and buttered.
Or,--Beef a-la-mode; green pease; haddock boiled, and fried soals or flounders
to garnish the dish.
SUPPER.
White fricasee of chickens; green pease; ducks, roasted, with gravy sauce.
Or,--Chickens or pigeons roasted, with asparagus; artichokes, with melted
butter.
IN SEPTEMBER.
DINNER.
Green pease soup; breast of veal roasted; boiled plain pudding.
Or,--A leg of lamb boiled, with turnips, spinach, and caper sauce; goose
roasted, with gravy, mustard, and apple sauce; and pigeon pie.
SUPPER.
Boiled pullets, with oyster sauce, greens and bacon; dish of fried soals.
Or,--A leveret, with gravy sauce; wild ducks, with gravy sauce and onion sauce;
apple pie.
IN OCTOBER.
DINNER.
Cod's head, with shrimp and oyster sauce; knuckle of veal and bacon, and greens.
Or,--A leg of mutton boiled, with turnips and caper sauce; Scotch collops; fresh
salmon boiled, with shrimp and anchovy sauce.
Or,--Calf's head dressed turtle fashion; roast beef, with horse-raddish; beef
soup.
SUPPER.
Wild ducks, with gravy sauce; scolloped oysters; minced pies.
Or,--Fried smelts, with anchovy sauce; boiled fowl, with oyster sauce; minced
pies or tarts.
IN NOVEMBER.
DINNER.
A roasted goose, with gravy and apple sauce, and mustard; cod's head, with
oyster sauce; minced pies.
Or,--Roast tongue and udder; roast fowls, and pigeon pie.
SUPPER.
Stewed carp; calf's head hashed; minced pies.
IN DECEMBER.
DINNER.
Ham and fowls roasted,with greens and gravy sauce; gravy soup; fresh salmon,
garnished with whiting or trout fried, and with anchovy sauce.
Or,--Cod's head, with shrimp and oyster sauce; roast beef, garnished with horse
raddish; and plumb pudding boiled.
Or,--Roast beef with horse raddish, marrow pudding, and Scotch collops.
SUPPER.
Brawn; pullets boiled, and oyster sauce; minced pies.
Or,--Broiled chickens, with mushrooms; a hare or wild ducks, with rich gravy
sauce; minced pies.
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Classic
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