The English Housekeeper

by Anne Cobbett

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.)

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BY ANNE COBBETT.

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

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1851.

[Price Six Shillings.]

 

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

 

TABLE OF CONTENTS.

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