ForJANUARY.
At the Top a Dish of Plumb Gruel.Remove, boil'd Fowls.At the Bottom a Dish of Scotch Collops.In the Middle Jellies.For the four Corners.Lobster, Solomon-Gundie, Custard, Tarts.
ForFEBRUARY.
At the Top a Dish of Fish.Remove, a Couple of roasted Fowls.At the Bottom wild Ducks.For the four Corners.Collar'd Pig, Cheese Cakes, stew'd Apples and Curds.In the Middle hot minc'd Pies.
ForMARCH.
At the Top a Sack Posset.Remove, a Couple of Ducks.At the Bottom a boil'd Turkey, with Oyster Sauce.In the Middle Lemon Posset.Two Side-dishes, roasted Lobster, Oyster Pie.For the four Corners.Almond Custards, Flummery, Cheese-Cakes, and stew'd Apples.
ForAPRIL.
At the Top boiled Chickens.At the Bottom a Breast of Veal.In the Middle Jellies.For the four Corners.Orange Pudding, Custards, Tarts, and stew'd Oysters.
ForMAY.
At the Top a Dish of Fish.At the Bottom Lamb Steakes or Mutton.In the Middle Lemon Cream or Jellies.Two Side-dishes, Tarts, Raspberry Cream.For the four Corners.Veal sweetbreads, stew'd Spinage, with potched Eggs and Bacon,Oysters in scallop'd Shells, boiled Chickens.
ForJUNE.
At the Top boil'd Chickens.At the Bottom a Tongue.In the Middle Lemon Posset.For the four Corners.Cream Curds or Custards, potted Ducks, Tarts, Lobsters, Artichokesor Pease.
ForJULY.
At the Top Scotch Collops.At the Bottom roast Chickens.In the Middle stew'd Mushrooms.For the four Corners.Custards, Lobsters, split Tongue, and Solomon Gundie.
ForAUGUST.
At the Top stewed Breast of Veal.At the Bottom roast Turkey.In the Middle Pickles or Fruit.For the four Corners.Cheese Cakes and Flummery, preserved Apricocks, preserved Quinces.
ForSEPTEMBER.
At the Top boil'd Chickens.At the Bottom a carbonated Breast of Mutton, with Caper Sauce.In the Middle Oysters in scallop Shells, or stew'd Oysters.Two Side Dishes, hot Apple Pie and Custard.
ForOCTOBER.
At the Top Rice Gruel.Remove, a Couple of Ducks.At the Bottom a boil'd Turkey with Oyster Sauce.In the Middle Jellies.For the four Corners.Lobster or Crab, Black Caps, Custard or Cream, Tarts or collar'd Pig.
ForNOVEMBER.
At the Top Fish.At the Bottom Ducks or Teal.In the Middle Oyster Loaves.Remove, a Dish of Fruit.Two Side Dishes, minc'd Pies, Mutton Steaks, with Mushrooms and Balls.
ForDECEMBER.
At the Top boil'd Chickens.At the Bottom a Dish of Scotch Collops or Veal Cutlets.In the Middle Brawn.Remove, TartsFor the four Corners.Boil'd Whitings or fry'd Soles, new College Puddings, TullouySausages, Scotch Custard.
[Illustration:ASUPPER inSUMMER.
12 34 5 67 89
1. Boil'd Chickens. 2. Preserv'd Oranges or Apricocks. 3. Flummery. 4. Asparagus. 5. Lemon Posset. 6. Roast Lobster. 7. Stew'd Apples. 8. Almond Cheese Cakes. 9. Lamb.]
[Illustration:ADINNER inSUMMER.
12 3 45
1. Cod's Head or Salmon. 2. Boil'd Chickens. 3. A fine Pudding or roasted Lobster. 4. Beans and Bacon. 5. Stew'd Breast of Veal.]
[Illustration:SECOND COURSE.
12 345 67
1. Two young Turkeys or Ducklings. 2. Stew'd Apples. 3. Custards. 4. Jellies or Lemon Posset. 5. Tarts. 6. Preserv'd Oysters. 7. Green Geese or young Rabbits.]
[Illustration:ADINNER inWINTER.
12 345 67
1. A Soop. 2. Scotch Collops. 3. Boil'd Chickens. 4. Stew'd Oysters or roasted Lobster. 5. A Hunters Pudding. 6. Roasted Tongue. 7. A Ham or roast Beef. Remove. 1 Fish.]
[Illustration:SECOND COURSE
12 34 5 67 89
1. A Turkey. 2. Almond Cheesecakes. 3. Sturgeon. 4. Partridges. 5. Jellies. 6. A Hare or Woodcocks. 7. Collar'd Cream. 8. Cream Curds. 9. Ducks or Pig.]
[Illustration:ASUPPER inWINTER.
12 345 67
1. Gruel or Sack Posset. 2. Tarts. 3. Lobster. 4. Jellies or Lemon Cream. 5. Solomon Gundie. 6. Custards. 7. Boil'd Turkey with Oyster Sauce. Remove. 1. Wild Duck.]
[Illustration:ADINNER inSUMMER.
12 34 5 67 8 910 11 1213 1415
1. Craw Fish Soop.2. Moor Game.3. A Granade.4. Apples stew'd green.5. Boil'd Partridge.6. Cherries.7. Stew'd Sweetbreads, and Pallets.8. Jellies or Pine-apples.9. Roast Teal.10. Apricocks.11. Artichokes.12. Sweet-meat Tarts.13. Fry'd Soals.14. Turkey Pout roasted and larded.15. A Haunch of Venison.]
[Illustration:AGRAND TABLE inWINTER.
12 3 45 6 7 89 10 11 12 1314 15 16 1718 19 2021
1. Vermicelly Soop. 2. Sweet Patties. 3. A Fricassy of Beast Patties. 4. Stew'd Crab. 5. Olives of Veal. 6. Preserv'd Damsins. 7. Preserv'd Oranges. 8. Marinaded Pigeons. 9. A boil'd Turkey with Oyster Sauce. 10. Cream Curds. 11. A Pyramid of dry'd Sweetmeats. 12. Flummery. 13. A Ham. 14. A white Fricassy of Chickens. 15. Preserv'd Apricocks. 16. Preserv'd Quinces. 17. A brown Fricassy of Rabbits. 18. A Fricassy of Veal Sweetmeats. 19. Minc'd Pies. 20. Oyster Loaves. 21. Haunce of Venison, or Roast Beef. Remove. 1. Carp with Pheasant. Remove. 2. Grapes. Remove. 3. Collar'd Beef. Remove. 4. Cheese-Cakes. Remove. 5. Quails. Remove. 8. Teal. Remove. 9. Two roasted Lobsters. Remove. 13. Woodcocks or Partridges. Remove. 14. Artichokes or young Peas. Remove. 17. Snipes. Remove. 18. Tarts. Remove. 19. Collar'd Pig. Remove. 20. Fruit. Remove. 21. Wild Ducks.]
Those mark'd [thus +] are in the Supplement.
Almond Posset to make——Cakes, do.——Cheese Cakes do.+ ——do another Way——Puffs do.——Butter do.+ ——do. another Way——Flummery do+ ——BisketsAmblet of Cockles, do.Apple Dumplins, do.——to stew——another WayArtichoke Bottoms to fry——to fricassy+ ——to DryApricock Pudding to make+ ——Jumballs do.——Custard do.——Chips or Peaches do.——to preserve——to make Marmalade——to dry——do like Prunella's——to preserve Green——do. another WayAle Orange to make+ ——bad into strong Beer——Posset, to makeAsparagus, or Green Pease to keep.Angelico, to candy
Beef, Brisket to stew——Rump, do.Beef Olives, to make——Rolls, do.——Rump, to ragoo——Collar'd to eat cold——Dutch to make——to pot——Steaks to fry——do. another WayBerries to bottleBrain Cakes to makeBlack Caps, to makeBrandy Orange to make+ ——Lemon do.+ Lemon do. another Way——black Cherry, do.——Raspberry, do.——Ratisie, do.+ ——do. another WayBrockly, to boilBeast Kidneys, to roastBeans Kidneys to keepButtons Mushrooms, to pickleBarberries to keep instead of preserving+ ——Cakes+ ——Drops——preserving——to pickle——to preserve for Tarts——to keep all the YearBarley Sugar, to make+ Black Paper to make for drawing Patterns
Cabbage, to pickleCake Caraway to make+ ——Rich white Plumb Cake+ Cake+ Cake, Ising for——great, do.——Ising for it——Bisket, to make——Raspberry CakesCake Portugal, do.——Orange, do.——Shrewsbury, do.+ ——Bath——Gingerbread, do.——Seed, do.——Queen, do.——King, do.——Angelico, do.+ ——Oatmeal, do.——Breakfast, do.——fine, do.——to keep all the Year——Plumb, do.——Little Plumb, do.——Plumb another Way——do. ordinaryCalf's Head collar'd to eat hot——do. to eat cold——hash'd——do. white——Pye of, to make——do. another Way——to ragoo——to roast, to eat like Pig——Feet to fricassy white——to fry in Butter——do. in Eggs——to make minc'd Pies of——to make Pie of——Jelly, to make——Flummery, do.+ Chars to potCatchup to make+ ——Walnut do.+ ——fine do.Cheese Cakes do.——Lemon, do.——common do.——without Currans do.Cheese Slipcoat, to make+ ——fine Rush——Bullies, do.——Cream, do.Cherries, to preserve for drying——to preserve——to dryColliflower to pickle white——another WayChickens to fricassy white——do brown——surprize——to boil+ ——Pie hotCollops Scotch, to make——another Way——another WayCollops minc'd, to makeCod's Head, to dress——Zoons, do.Cockles, to pickleCordial Water of Cowslips, to makeCowslip Syrup, do.Cracknels, do.Cream Lemon, do.——do. to make yellow——do. another Way——Orange——Quince——any preserv'd Fruit+ Cream burnt——to fry to eat hot——Chocolate to make——Gooseberry, do.——Apple, do.——Curds, do.——Rice or Almond do.Cucumbers, to pickle——another Way——to make Mange of——to make pickle for——to stew——to fry for Mutton Sauce——Soop to makeCurranberries, to pickle——to preserve in Bunches+ ——to preserve whole——to make Jelly ofCustard Almond——Sagoo——Scotch, to eat hotCyder, to make
Damsins to preserve——do. for Tarts——do. to keep——do. bottleDrops Ratisie, to make——Lemon, do.Ducks to boil——to stew——do. to stew wholeDumplings Herb, to make——plain Fruits——Apple
Eels to collar——to stew——to pitchcock——Pie, to makeEggs to fricassy white——do. brown——to stew in Gravy——Pie, to makeElder Buds, to pickle——to make pickle for
Fowl, to force+ ——FeetFritters Fruit to make——Apple, do.——Oatmeal, do.Fruit to preserve green——do. all the YearFrench bread to make+ another Way
Girkins, to pickle Gilliflowers, do. + Ginger to candy Gingerbread white + ——York + ——in little Tins ——red ——another Way Gooseberry Cake ——to bottle ——to preserve ——do. red + Granade + Grapes to preserve all Winter + ——another Way Gruel Sagoo ——Plumb ——Rice Goofer Wafers to make
Hams or Tongues to saltHare, to stew——to pot——to jugg——to roast with a Pudding in the BellyHedge Hogs Cupid, to make——AlmondHerrings to boil——to fry——to pickle——to keep all the YearHotch potch, to make
Jam Cherry to make——Bullies, do.——Damsins, do.+ Jelly brown+ Jelly CurranJambals, do.——another Way
Lamb Leg of, boiled with Loyn fry'd + Larks in Jelly Lamb with Chickens boil'd ——fricassy white ——fricassy brown Lobster or Crab to roast + ——A L'Italienne ——to butter Leatch, to make Loaves Oyster, do.
Macaroons, to makeMango of Codlins+ Mellon, do.Mead strong, do.——another Way+ ——another WayMilk mull'd, a Dish ofMulberries, to preserve wholeMuscles, to pickle,Mushrooms, to pot——to stew——to pickle——another Way——another Way——to fry——powder to makeMutton stew'd Fillet of——Shoulder forced——Breast to collar——do. another Way——do. to carbonadeMutton Chine roasted, with Sallery——Chops, to make——Leg forc'd——French Cutlets to make——Steads to fry——artificial Venison, to make——Leg of, to salt to eat like Ham
Neat's Tongue Pie, to makeNasturtian Buds to pickle
Onions to pickleOrange Chips to preserve to put into Glasses——or Lemons to preserve——Chips another Way——Marmalade to make——to preserve Oranges whole+ ——to candy whole——Tarts, to makeOysters Scotch to make——to stew+ ——to lard——to fry——to scallop——to pickle+ Ox Lips to dress
Pallets stew'dPancakes, clare——Rice+ Partridges, to pot+ Do. another WayParsnips to fry to look like Trout+ Poverade, to makeParsnips, another WayPaste to make for a standing Pie——for Tarts——do. another Way——do. do.——for Venison Pasty——of Pippens, white——of do. green——of do. redPatties savoury to make——sweetPears to dryPears or Pippens to dry without SugarPigeons to make a Pulpatoon——to stew——to pot——boil'd with fricassy sauce——marmonaded——to jugg——to pickle——to broil wholePig Royal to make——to collar——Ears to fricassy——like Lamb in Winter——Head roll'd, to eat like BrownPike to eat like Sturgeon——to stew——to roast with a Pudding in the BellyPlumbs to preservePlumb Porridge to makePork to picklePosset Sack to make——another Way——to make Froth for——LemonPotatoe Crabs to picklePudding black to make——Custard——Orange——do. another Way——do. another Way——do. another WayDo. another Way+ ——Lemon another Way——Oatmeal do.+ Almond Pudding+ Do. another Way——Apple do.——Ground Rice do.——Gooseberry do.——Collage do.——Potatoe+ ——do. another Way——Carrot+ ——Carrot another Way——Quaking to make——do. another Way——do. do.——Sagoo——Pearl Barley——Calf's Foot——Hunting+ ——do another Way——Liver——for Hare——Herb+ ——White Pot another Way——Curd——white in Skins——Marrow——Bread——ColliflowerPunch Milk, to make——another Way——do.——do.——Acid for to makePurslain to picklePie rich to makePie EelPie Turbot-Head——Herring——Orange——Ham——Woodcock——sweet Chicken——savoury do.——sweet Veal——Candle for——Hare——another Way——minc'd——another Way——Oyster——CodlimPickle for Salmon
Quidenny to make ——Quinces to preserve ——do. another Way ——Cream to make ——to make white ——Marmalade to make
Rabbets to fricassy brown——do. white——pull'd——dressed, to look like Moor gameRaspberry and Strawberry Fool, to make
Salmon, to collar+ Salmon en Maigre——to potSprouts Savry to boil——Cabbage, do.Sauce for a Rump of BeefSauce for Neck of Veal——for Turkey——for boil'd Rabbits——for PikeSauce for boil'd Salmon or Turbot——for Haddock or Cod——for Salmon or Turbot——for tame Ducks——for green Goose——another Way——for Chickens——for Turkey, another Way——for Tongues——for Cod's Head——for a Cod's Head another Way——for Flesh or FishSoop Vermicelly——Hare——green Pease——Onion——do. Pease in Winter——do. in Lent——Craw Fish+ ——white or Almond——Scotch——do without WaterSausages Pollony to make+ Sheep Rumps with Rice+ ——Tongues broil'dShrimps to pickleShrub OrangeSolomon Gundie to eat in Lent——another WaySmelts to pot——to pickleSpinage stew'd with EggsSpinage Toasts to makeSturgeon artificial to make——how to orderSturgeon how to make Pickle forSugar to know when Candy HeightSyllabubs whip'd to makeSyrup of Gilliflowers to make——of Mulberries——of Violets+ ——of PoppiesStock to make for Hartshorn JellySack Posset to makeShell Paste do.Stuffing for Beast Kidney
Tansey to make——another Way——do.——boil'dTarts marrow to make——transparent——sweetmeatToasts fry'd to makeTongues to roast——to pot——Sheep or Hog, to broilTripes to fricassy——to eat like ChickensTrout, or other Fish to fryTrench or Carp to stew+ Mock turtleTurkey to boil——to roast——to pot——A-la Daube
Veal Breast of, to brown Ragoo——do. berries——to roll——to stew——to stew Fillet——Breast of, to roll——to make savoury——to roast savoury+ ——Couley——Knuckles, to boil——Sweetbreads to fricassy——Cutlets to make——another Way——do.Venison to pot——Haunch of, to roastVinegar, to make of Gooseberries——another Way——do+ ——do.
Walnuts, to pickle green——do. black——to make Pickle for——do. whiteWhigs to makeWild Fowl to potWine Elder to make——do. Flower——Gooseberry——another WayWine_
End of Project Gutenberg's English Housewifery Exemplified, by Elizabeth Moxon