English Housewifery Exemplified Page 01
In above FOUR HUNDRED AND FIFTY RECIPES, Giving DIRECTIONS in most PARTS of COOKERY; And how to prepare various SORTS of SOOPS, CAKES, MADE-DISHES, CREAMS, PASTES, JELLIES, PICKLES, MADE-WINES, &c.
With CUTS for the orderly placing the DISHES and COURSES; also Bills of Fare for every Month in the Year; and an alphabetical INDEX to the Whole.
A BOOK necessary for Mistresses of Families, higher and lower Women Servants, and confined to Things USEFUL, SUBSTANTIAL and SPLENDID, and calculated for the Preservation of HEALTH, and upon the Measures of Frugality, being the Result of thirty Years Practice and Experience.
By ELIZABETH MOXON.
WITH An APPENDIX CONTAINING, Upwards of Sixty recipes, of the most valuable Kind, communicated to the Publisher by several Gentlewomen in the Neighbourhood, distinguished by their extraordinary Skill in HOUSEWIFRY.
THE RETURNS OF SPIRITUAL COMFORT and GRIEF, In a Devout SOUL.
Represented by an Intercourse of Letters to the Right Honourable Lady LETICE, Countess of Falkland, in her Life Time.
Publish'd for the Benefit and Ease of all who labour under Spiritual Afflictions.
It is not doubted but the candid Reader will find the following BOOK in correspondence with the title, which will supersede the necessity of any other recommendation that might be given it.
As the complier of it engaged in the undertaking at the instance and importunity of many persons of eminent account and distinction, so she can truly assure them, and the world, that she has acquitted herself with the utmost care and fidelity.
And she entertains the greater hopes that her performance will meet with the kinder acceptance, because of the good opinion she has been held in by those, her ever honour'd friends, who first excited her to the publication of her BOOK, and who have been long eye-witnesses of her skill and behaviour in the business of her calling.
She has nothing to add, but her humblest thanks to them, and to all others with whom she has received favour and encouragement.
1. To make VERMICELLY SOOP.
Take a neck of beef, or any other piece; cut off some slices, and fry them with butter 'till they are very brown; wash your pan out every time with a little of the gravy; you may broil a few slices of the beef upon a grid-iron: put all together into a pot, with a large onion, a little salt, and a little whole pepper; let it stew 'till the meat is tender, and skim off the fat in the boiling; them strain it into your dish, and boil four ounces of vermicelly in a little of the gravy 'till it is soft: Add a little stew'd spinage; then put all together into a dish, with toasts of bread; laying a little vermicelly upon the toast. Garnish your dish with creed rice and boil'd spinage, or carrots slic'd thin.
2. CUCUMBER SOOP.
Take a houghil of beef, break it small and put it into a stew-pan, with part of a neck of mutton, a little whole pepper, an onion, and a little salt; cover it with water, and let it stand in the oven all night, then strain it and take off the fat; pare six or eight middle-siz'd cucumbers, and slice them not very thin, stew them in a little butter and a little whole pepper; take them out of the butter and put 'em in the gravy. Garnish your dish with raspings of bread, and serve it up with toasts of bread or French roll.
3. To make HARE SOOP.
Cut the hare into small pieces, wash it and put it into a stew-pan, with a knuckle of veal; put in it a gallon of water, a little salt, and a handful of sweet herbs; let it stew 'till the gravy be good; fry a little of the hare to brown the soop; you may put in it some crusts of write bread among the meat to thicken the soop; put it into a dish, with a little stew'd spinage, crisp'd bread, and a few forc'd-meat balls.