The Virginia Housewife: or, Methodical Cook/Table of Contents
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CONTENTS.
SOUPS. | ||
PAGE | ||
Asparagus soup, | 13 | |
Beef soup, | 13 | |
Gravy soup, | 14 | |
Soup with Bouilli, | 15 | |
Veal soup, | 15 | |
Oyster soup, | 16 | |
Barley soup, | 16 | |
Dried pea soup, | 17 | |
Green pea soup, | 17 | |
Ochra soup, | 17 | |
Hare or Rabbit soup, | 18 | |
Soup of any kind of old fowl, | 18 | |
Catfish soup, | 19 | |
Onion soup, | 19 | |
To dress turtle, | 20 | |
For the soup, | 21 | |
Mock turtle soup of calf’s head, | 22 | |
BEEF. | ||
Directions for curing beef, | 22 | |
To dry beef for summer use, | 24 | |
To corn beef in hot weather, | 25 | |
Important observations on roasting, boiling, frying, &c. | 26 | |
Beef a-la-mode, | 29 | |
Brisket of beef baked, | 29 | |
Beef olives, | 29 | |
To stew a rump of beef, | 30 | |
A fricando of beef, | 30 | |
An excellent method of dressing beef, | 31 | |
To collar a flank of beef, | 31 | |
To make hunter’s beef, | 31 | |
A nice little dish of beef, | 32 | |
Beef steaks, | 32 | |
To hash beef, | 33 | |
Beef steak pie, | 33 | |
Beef a-la-daube, | 33 | |
VEAL. | ||
Directions for the pieces in the different quarters of veal, | 34 | |
Veal cutlets from the fillet or leg, | 34 | |
Veal chops, | 35 | |
Veal cutlets, | 35 | |
Knuckle of veal, | 36 | |
Baked fillet of veal, | 36 | |
Scotch collops of veal, | 36 | |
Veal olives, | 37 | |
Ragout of a breast of veal, | 37 | |
Fricando of veal, | 37 | |
To make a pie of sweetbreads and oysters, | 38 | |
Mock turtle of calf’s head, | 38 | |
To grill a calf’s head, | 39 | |
To collar a calf’s head, | 40 | |
Calf’s heart, a nice dish, | 40 | |
Calf’s feet fricassee, | 41 | |
To fry calf’s feet, | 41 | |
To prepare rennet, | 41 | |
To hash a calf’s head, | 42 | |
To bake a calf’s head, | 42 | |
To stuff and roast calf’s liver, | 43 | |
To broil calf’s liver, | 43 | |
Directions for cleaning calf’s head and feet, | 43 | |
LAMB. | ||
To roast the fore-quarter, &c. | 44 | |
Baked lamb, | 44 | |
Fried lamb, | 44 | |
To dress lamb’s head and feet, | 44 | |
MUTTON. | ||
Boiled leg of mutton, | 45 | |
Roasted leg of mutton, | 46 | |
Baked leg of mutton, | 46 | |
Steaks of a leg of mutton, | 46 | |
To harrico mutton, | 46 | |
Mutton chops, | 47 | |
Boiled breast of mutton, | 47 | |
Breast of mutton in ragout, | 47 | |
To grill a breast of mutton, | 47 | |
Boiled shoulder of mutton, | 48 | |
Shoulder of mutton with celery sauce, | 48 | |
Roasted loin of mutton, | 48 | |
PORK. | ||
To cure bacon, | 48 | |
To make souse, | 50 | |
To roast a pig, | 51 | |
To barbecue shote, | 51 | |
To roast a fore-quarter of shote, | 52 | |
To make shote cutlets, | 52 | |
To corn shote, | 52 | |
Shote’s head, | 53 | |
Leg of pork with pease pudding, | 53 | |
Stewed chine, | 53 | |
To toast a ham, | 54 | |
To stuff a ham, | 54 | |
Soused feet in ragout, | 54 | |
To make sausages, | 54 | |
To make black puddings, | 54 | |
A sea pie, | 55 | |
To make paste for the pie, | 55 | |
Bologna sausages, | 55 | |
FISH. | ||
To cure herrings, | 56 | |
To bake sturgeon, | 57 | |
To make sturgeon cutlets, | 57 | |
Sturgeon steaks, | 57 | |
To boil sturgeon, | 58 | |
To bake a shad, | 58 | |
To boil a shad, | 58 | |
To roast a shad, | 59 | |
To broil a shad, | 59 | |
To boil rock fish, | 59 | |
To fry perch, | 60 | |
To pickle oysters, | 60 | |
To make a curry of catfish, | 60 | |
To dress a cod’s head and shoulders, | 61 | |
To make sauce for the cod’s head, | 61 | |
To dress a salt cod, | 62 | |
Matelote of any kind of firm fish, | 62 | |
Chowder, a sea dish, | 63 | |
To pickle sturgeon, | 63 | |
To caveach fish, | 64 | |
To dress cod fish, | 64 | |
Cod fish pie, | 64 | |
To dress any kind of salted fish, | 65 | |
To fricassee cod sounds and tongues, | 65 | |
An excellent way to dress fish, | 66 | |
Fish a-la-daub, | 66 | |
Fish in jelly, | 66 | |
To make egg sauce for a salt cod, | 67 | |
To dress cod sounds, | 67 | |
To stew carp, | 67 | |
To boil eels, | 68 | |
To pitchcock eels, | 68 | |
To broil eels, | 68 | |
To scollop oysters, | 68 | |
To fry oysters, | 69 | |
To make oyster loaves, | 69 | |
POULTRY, &c. | ||
To roast a goose, | 69 | |
To make sauce for a goose, | 70 | |
To boil ducks with onion sauce, | 70 | |
To make onion sauce, | 70 | |
To roast ducks, | 70 | |
To boil a turkey with oyster sauce, | 71 | |
To make sauce for a turkey, | 72 | |
To roast a turkey, | 72 | |
To make sauce for a turkey, | 72 | |
To boil fowls, | 73 | |
To make white sauce for fowls, | 73 | |
Fricasse of small chickens, | 74 | |
To roast large fowls, | 74 | |
To make egg sauce, | 74 | |
To boil young chickens, | 75 | |
To roast young chickens, | 75 | |
Fried chickens, | 75 | |
To roast woodcocks or snipes, | 76 | |
To roast wild ducks or teal, | 76 | |
To boil pigeons, | 76 | |
To roast pigeons, | 77 | |
To roast partridges or any small birds, | 77 | |
To boil rabbits, | 77 | |
To roast rabbits, | 78 | |
To stew wild ducks, | 78 | |
To dress ducks with juice of oranges, | 79 | |
To dress ducks with onions, | 79 | |
To roast a calf’s head, | 79 | |
To make a dish of curry after the East Indian manner, | 80 | |
Dish of rice to be served up with the curry, in a dish by itself, | 80 | |
Ochra and tomatos, | 81 | |
Gumbo—a West India dish, | 81 | |
Pepperpot, | 81 | |
Spanish method of dressing giblets, | 82 | |
Paste for meat dumplins, | 82 | |
To make an ollo—a Spanish dish, | 83 | |
Ropa veija—Spanish, | 83 | |
Chicken pudding, a favourite Virginia dish, | 83 | |
To make polenta, | 84 | |
Macaroni, | 84 | |
Mock macaroni, | 84 | |
To make croquets, | 85 | |
To make vermicelli, | 85 | |
Common patties, | 85 | |
Eggs in croquets, | 86 | |
Omelette souffle, | 86 | |
Fondus, | 86 | |
A nice twelve o’clock luncheon, | 87 | |
Eggs a-la-creme, | 87 | |
Sauce a-la-creme for the eggs, | 87 | |
Cabbage a-la-creme, | 88 | |
To make an omelette, | 88 | |
Omelette—another way, | 88 | |
Gaspacho—Spanish, | 89 | |
Eggs and tomatos, | 89 | |
To fricassee eggs, | 89 | |
SAUCES. | ||
Fish sauce to keep a year, | 90 | |
Sauce for wild fowl, | 90 | |
Sauce for boiled rabbits, | 90 | |
Gravy, | 90 | |
Forcemeat balls, | 91 | |
Sauce for boiled ducks or rabbits, | 91 | |
Lobster sauce, | 92 | |
Shrimp sauce, | 92 | |
Oyster sauce for fish, | 92 | |
Celery sauce, | 92 | |
Mushroom sauce, | 93 | |
Common sauce, | 93 | |
To melt butter, | 93 | |
Caper sauce, | 94 | |
Oyster catsup, | 94 | |
Celery vinegar, | 95 | |
VEGETABLES. | ||
To dress salad, | 95 | |
To boil potatos, | 96 | |
To fry sliced potatos, | 97 | |
Potatos mashed, | 98 | |
Potatos mashed with onions, | 98 | |
To roast potatos, | 98 | |
To roast potatos under meat, | 98 | |
Potato balls, | 99 | |
Jerusalem artichokes, | 99 | |
Cabbage, | 99 | |
Savoys, | 100 | |
Sprouts and young greens, | 100 | |
Asparagus, | 100 | |
Sea-kale, | 101 | |
To scollop tomatos, | 101 | |
To stew tomatos, | 101 | |
Cauliflower, | 101 | |
Red beet roots, | 102 | |
Parsnips, | 102 | |
Carrots, | 103 | |
Turnips, | 103 | |
To mash turnips, | 103 | |
Turnip tops, | 103 | |
French beans, | 104 | |
Artichokes, | 104 | |
Brocoli, | 105 | |
Peas, | 105 | |
Puree of turnips, | 105 | |
Ragout of turnips, | 106 | |
Ragout of French beans, snaps, string beans, | 106 | |
Mazagan beans, | 106 | |
Lima, or sugar beans, | 107 | |
Turnip rooted cabbage, | 107 | |
Egg plant, | 108 | |
Potato pumpkin, | 108 | |
Sweet potato, | 108 | |
Sweet potatos stewed, | 109 | |
Sweet potatos broiled, | 109 | |
Spinach, | 109 | |
Sorrel, | 109 | |
Cabbage pudding, | 110 | |
Squash or cimlin, | 110 | |
Winter squash, | 110 | |
Field peas, | 111 | |
Cabbage with onions, | 111 | |
Salsify, | 111 | |
Stewed salsify, | 111 | |
Stewed mushrooms, | 112 | |
Broiled mushrooms, | 112 | |
To boil rice, | 112 | |
Rice journey, or johnny cake, | 113 | |
PUDDINGS, &c. | ||
Observations on puddings and cakes, | 113 | |
Rice milk for a dessert, | 115 | |
To make puff paste, | 115 | |
To make mince-meat for pies, | 115 | |
To make jelly from feet, | 116 | |
A sweet-meat pudding, | 117 | |
To make an orange pudding, | 117 | |
An apple custard, | 118 | |
Boiled loaf, | 118 | |
Transparent pudding, | 118 | |
Flummery, | 119 | |
Burnt custard, | 119 | |
An English plum pudding, | 119 | |
Marrow pudding, | 120 | |
Sippet pudding, | 120 | |
Sweet potato pudding, | 120 | |
An arrow root pudding, | 121 | |
Sago pudding, | 121 | |
Puff pudding, | 121 | |
Rice pudding, | 121 | |
Plum pudding, | 122 | |
Almond pudding, | 122 | |
Quire of paper pancakes, | 123 | |
A curd pudding, | 123 | |
Lemon pudding, | 123 | |
Bread pudding, | 124 | |
The Henrietta pudding, | 124 | |
Tansey pudding, | 124 | |
Cherry pudding, | 125 | |
Apple pie, | 125 | |
Baked apple pudding, | 125 | |
A nice boiled pudding, | 125 | |
An excellent and cheap dessert dish, | 126 | |
Sliced apple pudding, | 126 | |
Baked Indian meal pudding, | 126 | |
Indian meal pudding, | 126 | |
Boiled Indian meal pudding, | 127 | |
Pumpkin pudding, | 127 | |
Fayette pudding, | 127 | |
Maccaroni pudding, | 127 | |
Potato paste, | 128 | |
Compote of apples, | 128 | |
Charlotte, | 128 | |
Apple fritters, | 129 | |
Bell fritters, | 129 | |
Bread fritters, | 130 | |
Spanish fritters, | 130 | |
To make mush, | 130 | |
CAKES. | ||
Jumbals, | 130 | |
Macaroone, | 131 | |
To make drop biscuit, | 131 | |
Tavern biscuit, | 131 | |
Rusk, | 131 | |
Ginger bread, | 132 | |
Plebeian ginger bread, | 132 | |
Sugar ginger bread, | 132 | |
Dough nuts—a yankee cake, | 133 | |
Risen cake, | 133 | |
Pound cake, | 133 | |
Savoy, or spunge cake, | 134 | |
A rich fruit cake, | 134 | |
Naples biscuit, | 135 | |
Shrewsbury cakes, | 135 | |
Little plum cakes, | 135 | |
Soda cakes, | 136 | |
To make bread, | 136 | |
To make nice biscuit, | 137 | |
Rice bread, | 137 | |
Mixed bread, | 137 | |
Patent yeast, | 137 | |
To prepare the cakes, | 138 | |
Another method for making yeast, | 138 | |
Nice buns, | 138 | |
Muffins, | 139 | |
French rolls, | 139 | |
Crumpets, | 139 | |
Apoquinimine cakes, | 139 | |
Batter cakes, | 140 | |
Batter bread, | 140 | |
Cream cakes, | 140 | |
Soufle biscuits, | 140 | |
Corn meal bread, | 141 | |
Sweet potato buns, | 141 | |
Rice woffles, | 141 | |
Velvet cakes, | 141 | |
Chocolate cakes, | 141 | |
Wafers, | 142 | |
Buckwheat cakes, | 142 | |
Observations on ice creams, | 142 | |
Ice creams, | 143 | |
Vanilla cream, | 143 | |
Raspberry cream, | 143 | |
Strawberry cream, | 144 | |
Cocoa nut cream, | 144 | |
Chocolate cream, | 144 | |
Oyster cream, | 144 | |
Iced jelly, | 144 | |
Peach cream, | 144 | |
Coffee cream, | 145 | |
Quince cream, | 145 | |
Citron cream, | 145 | |
Almond cream, | 146 | |
Lemon cream, | 146 | |
Lemonade iced, | 146 | |
To make custard, | 146 | |
To make a trifle, | 147 | |
Rice blanc mange, | 147 | |
Floating island, | 147 | |
Syllabub, | 148 | |
COLD CREAMS. | ||
Lemon cream, | 148 | |
Orange cream, | 148 | |
Raspberry cream, | 148 | |
Tea cream, | 149 | |
Sago cream, | 149 | |
Barley cream, | 149 | |
Gooseberry fool, | 149 | |
To make slip, | 150 | |
Curds and cream, | 150 | |
Blanc mange, | 150 | |
To make a hen’s nest, | 151 | |
Pheasants a-la-daub, | 151 | |
Partridges a-la-daub, | 151 | |
Chickens a-la-daub, | 151 | |
To make savoury jelly, | 152 | |
Turkey a-la-daub, | 153 | |
Salmagundi, | 153 | |
An excellent relish after dinner, | 153 | |
To stew perch, | 154 | |
PRESERVES. | ||
Directions for making preserves, | 154 | |
To preserve cling-stone peaches, | 155 | |
Cling-stones sliced, | 156 | |
Soft peaches, | 156 | |
Peach marmalade, | 156 | |
Peach chips, | 156 | |
Pears, | 157 | |
Pear marmalade, | 157 | |
Quinces, | 157 | |
Currant jelly, | 158 | |
Quince jelly, | 158 | |
Quince marmalade, | 158 | |
Cherries, | 159 | |
Morello cherries, | 159 | |
To dry cherries, | 159 | |
Raspberry jam, | 160 | |
To preserve strawberries, | 160 | |
Strawberry jam, | 160 | |
Gooseberries, | 160 | |
Apricots in brandy, | 160 | |
Peaches in brandy, | 161 | |
Cherries in brandy, | 161 | |
Magnum bonum plums in brandy, | 161 | |
PICKLING. | ||
Lemon pickle, | 161 | |
Tomato catsup, | 162 | |
Tomato marmalade, | 162 | |
Tomato sweet marmalade, | 162 | |
Tomato soy, | 163 | |
Pepper vinegar, | 163 | |
Mushroom catsup, | 164 | |
Tarragon, or astragon vinegar, | 164 | |
Curry powder, | 164 | |
To pickle cucumbers, | 164 | |
Oil mangos, | 165 | |
To make the stuffing for forty melons, | 165 | |
To make yellow pickle, | 166 | |
To make green pickles, | 166 | |
To prepare vinegar for green or yellow pickle, | 167 | |
To pickle onions, | 167 | |
To pickle nastertiums, | 167 | |
To pickle radish pods, | 168 | |
To pickle English walnuts, | 168 | |
To pickle peppers, | 168 | |
To make walnut catsup, | 169 | |
To pickle green nectarines, or apricots, | 169 | |
To pickle asparagus, | 169 | |
Observations on pickling, | 169 | |
CORDIALS, &c. | ||
Ginger wine, | 170 | |
Orgeat, | 170 | |
Cherry shrub, | 171 | |
Currant wine, | 171 | |
To make cherry brandy, | 172 | |
Rose brandy, | 172 | |
Peach cordial, | 172 | |
Raspberry cordial, | 173 | |
Raspberry vinegar, | 173 | |
Mint cordial, | 173 | |
Hydromel, or mead, | 174 | |
To make a substitute for arrack, | 174 | |
Lemon cordial, | 174 | |
Ginger beer, | 175 | |
Spruce beer, | 175 | |
Molasses beer, | 175 | |
To keep lemon juice, | 176 | |
Sugar vinegar, | 176 | |
Honey vinegar, | 176 | |
Syrup of vinegar, | 177 | |
Aromatic vinegar, | 177 | |
Vinegar of the four thieves, | 177 | |
Lavender water, | 177 | |
Hungarian water, | 178 | |
To prepare cosmetic soap for washing the hands, | 178 | |
Cologne water, | 178 | |
Soft pomatum, | 178 | |
To make soap, | 178 | |
To make starch, | 179 | |
To dry herbs, | 180 | |
To clean silver utensils, | 180 | |
To make blacking, | 180 | |
To clean knives and forks, | 180 |