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The English Housekeeper

The Larder

THE LARDER.

Frontispiece



THE

ENGLISH HOUSEKEEPER:

OR,

MANUAL OF DOMESTIC MANAGEMENT:

CONTAINING

ADVICE ON THE CONDUCT OF HOUSEHOLD AFFAIRS, AND

Practical Instructions

CONCERNING


THE STORE-ROOM, THE KITCHEN,
THE PANTRY, THE CELLAR,
THE LARDER, THE DAIRY.


THE WHOLE BEING INTENDED

FOR THE USE OF YOUNG LADIES WHO UNDERTAKE THE
SUPERINTENDENCE OF THEIR OWN HOUSEKEEPING.

SIXTH EDITION.

(IMPROVED BY THE INTRODUCTION OF MANY NEW RECEIPTS.)




BY ANNE COBBETT.




LONDON:
PUBLISHED BY A. COBBETT, 137, STRAND.





1851.

[Price Six Shillings.]

 

LONDON:
GEO. PEIRCE, PRINTER, 310, STRAND.

 

TABLE OF CONTENTS.

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PAGE
Introduction iii
CHAPTER I.
General observations relating to Housekeeping, with remarks on the fitting up of a House, and conducting its affairs. On the choice and management of Servants. 1
CHAPTER II.
The Store Room; the mode of fitting up, and the uses of it 14
CHAPTER III.
The Pantry; the uses of it, with Receipts for Cleaning Plate and Furniture. 18
CHAPTER IV.
The Larder; with Directions for Keeping and Salting Meat. Seasons for Meat, Poultry, Game, Fish and Vegetables 23
CHAPTER V.
The Kitchen, with observations upon the fitting it up 35
CHAPTER VI.
Directions for Jointing, Trussing and Carving, with plates of Animals and various Joints 44
CHAPTER VII.
General Instructions for Boiling, followed by Directions for Boiling various Joints 59
CHAPTER VIII.
General Instructions for Roasting, followed by Directions for Roasting particular Joints 67
CHAPTER IX.
Directions for Baking 81
CHAPTER X.
Directions for Broiling 83
CHAPTER XI.
Directions for Frying 87
CHAPTER XII.
General Instructions for the making of Soups and Broths, and Directions relating to particular sorts 92
CHAPTER XIII.
Instructions for Boiling, Frying, Baking, Pickling and Potting Fish 114
CHAPTER XIV.
General Instructions for Made Dishes, and Directions relative to particular Dishes 133
CHAPTER XV.
Stuffing and Forcemeat 187
CHAPTER XVI.
Gravies and Sauces 191
CHAPTER XVII.
Seasonings 206
CHAPTER XVIII.
General and particular Instructions for Cooking Vegetables, and also for Mixing Salads 210
CHAPTER XIX.
General Instructions for making Pastry, with particular Directions relating to Meat, Fish, and Fruit Pies 227
CHAPTER XX.
General and particular Directions for making Puddings 245
CHAPTER XXI.
Directions for making Bread, Cakes, Biscuits, Rolls and Muffins 268
CHAPTER XXII.
General Observations on Confectionary, and particular Instructions for making Jellies, Creams 283
CHAPTER XXIII.
General and particular Instructions for making Preserves 303
CHAPTER XXIV.
Instructions for making Pickles 318
CHAPTER XXV.
Instructions for making Vinegars 324
CHAPTER XXVI.
Instructions for making Essences 328
CHAPTER XXVII.
Instructions for making Catsups 329
CHAPTER XXVIII.
General Remarks upon the Cellar, followed by Directions for Brewing Beer, and the making of Wines and Cordials 332
CHAPTER XXIX.
General Observations relating to the fitting up, and the care of the Dairy, with Directions for making Cheese and Butter 348
CHAPTER XXX.
Observations upon Cooking for the Sick, and Receipts for Broths, Jellies, Gruels 354
CHAPTER XXXI.
Medical Recipes 365
CHAPTER XXXII.
Various Receipts 375
CHAPTER XXXIII.
Observations relating to, and Directions for Cooking for the Poor 382
Index: A-O P-W

This work was published before January 1, 1923, and is in the public domain worldwide because the author died at least 100 years ago.