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Classic Cookbooks
& Recipes
The Frugal Housewife, or Complete Woman Cook
by Sussannah Carter - 1803
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ALPHABETICAL INDEX.
GRAVIES and SAUCES.
Anchovy Sauce 23
Apple Sauce 21
Bread Sauce 21
Butter to melt 17
Butter to Burn 18
Cellery Sauce 19
Cellery Sauce, brown 19
Egg Sauce 19
Essence of Ham 16
Fish Sauce 23
Gravy to Draw 13
Gravy, white 13
Gravy without Meat 14
Gravy for a Turkey or Fowl 14
Gravy to make Mutton eat like Venison 15
Gravy, for a Fowl when you have no Meat 15
Gravy for Fish 15
Lobster Sauce 22
Lemon Sauce 20
Mint Sauce 21
Mushroom Sauce for roasted or boiled 18
Onion Sauce 20
Oyster Sauce 22
Pap Sauce 21
Parsley Sauce 21
Parsley Sauce when no parsley can be got 21
Shallot Sauce 19
Shrimp Sauce 22
Sauce, a pretty one for boiled Fowls 20
Sauce for Fish Pies 17
Sauce for sweet Pies 17
Sauce for savoury Pies 17
Sauce for roast meat 17
Sauce, a standing one 16
OF ROASTING.
Beef 24
Cod's Head 37
Duck, Tame 34
Duck, Wild 34
Eels 38
Fowls 31
Fowls with Chestnuts 33
Fowls the German way 33
Goose 31
Goose with Green Sauce 33
Hare 30
Lamb 26
Larks 36
Mutton 24
Mutton, Venison 25
Mutton, Breast of, with Force-meat 26
Ortolans 37
Partridges 35
Pheasants 35
Pig 29
Pigeons 34
Pike 33
Plovers 36
Pork 27
Pork, Chine of, stuffed 23
Quails 35
Rabbits 31
Rabbits, Hare Fashion 31
Ruffs and Reefs 37
Snipes 34
Teal 34
Turkey 31
Turkey with Chesnuts 33
Tongue and Udder 26
Veal 26
Venison 29
Wigeons 34
Woodcocks 34
OF BOILING.
Artichoaks Page 57
Asparagus 56
Beans, French 58
Beans, Broad 59
Beef 39
Brocoli 58
Cabbage 59
Calf's Head 40
Carp 51
Carrots 62
Chickens 43
Cod 47
Cod's Head 48
Crimp Cod 48
Cauliflower 57
Ducks 42
Eels 53
Flounders 49
Fowls 42
Goose 42
Ham 42
Lamb 41
Mackrel 52
Mutton 39
Neat's Tongue 41
Patridges 46
Parsnips 61
Peas, Green 59
Pheasants 46
Pigeons 44
Pike 53
Plaice 49
Pork, Leg of 39
Pork, Pickled 40
Potatoes 62
Rabbits 44
Rabbits with Onions 45
Salmon 50
Seate 49
Snipes 45
Soals 49
Spinach 60
Sprouts Page 60
Sturgeon 50
Tench 52
Turbot 47
Turkey 42
Turnips 61
Turtle 54
Veal 46
Venison 42
Woodcocks 45
OF FRYING
Artichoak Bottoms
Beef Collops 66
Beef Steaks 68
Calf's Liver and Bacon 68
Carp 68
Cellary
Cauliflowers
Eels 72
Eggs as round as Balls 68
Flat Fish 71
Herrings 71
Lamb, loin of 64
Lampries 72
Mutton Cutlets 67
Onions
Oysters
Parsley
Potatoes
Sausages with Apples 65
Scotch Collops 66
Small Fish
Sweetbreads and Kidneys 68
Tench 66
Tripe 63
Trout 70
Veal Cutlets 67
Veal, cold 65
BROILING.
Beef Steaks 76
Chickens 77
Cod 77
Cod's Sounds 78
Eels 79
Eels Spitchcocked 79
Eggs 88
Haddocks 77
Herrings 78
Mackrel 78
Mutton Chops 76
Pigeons 76
Pork Chops 76
Salmon 77
Whitings 77
STEWING
Beef 85
Beef Collops 82
Beef Gobbets 81
Beef Stakes 82
Breast of Veal 84
Brisket of Beef 81
Cabbage red 94
Carp or Tench 89
Chickens 87
Cod 90
Cucumbers 93
Ducks 83
Eels 91
Giblets 89
Hare 85
Hare to Jug 86
Knuckle of Veal 83
Mushrooms 94
Mutton Chops 85
Neck or Leg of Mutton 85
Neck of Veal 84
Ox Palates 82
Oysters or Muscles 91
Parsnips 92
Pease with Lettuce 93
Pears 94
Pig 84
Pigeons 87
------- to Jug 83
Spinach and Eggs 92
Turkey or Fowl 86
Veal in general 83
Wild Fowl 89
HASHES.
Beef 95
Brain Cakes 98
Calf's Head brown or 97
" white 98
Fowls 99
Hare 100
Lamb's Head and Pluck 96
Mutton 96
Mock Turtle 98
Veal, to mince 97
SOUPS.
Gravy Soup 100
Giblet Soup 101
Pease Soup 101
Green Pease Soup 102
White Portable Soup 103
Brown Portable Soup 104
Vermicelli Soup 106
Soup Lorrain 106
Sorrel Soup with Eggs 107
Asparagus Soup 108
Craw-fish Soup 108
Oyster Soup 109
Eel Soup 109
Brown Soup 110
White Soup 110
Onion Soup 111
Rice Soup 112
Turnip Soup 112
Soup Meagre 113
FRICASEES.
Artichoke bottoms 125
Calf's Head 115
Calf's Feet 116
Chickens white 120
Chickens brown 121
Cod 121
Eggs, white or brown 124
Flounders 122
Hare 119
Lamb, brown or white 116
Lamb stones and Sweetbreads 117
Mushrooms 125
Neat's Tongue 114
Ox Palates 114
Pig's Ears 118
Pig's Petittoes 118
Pigeons 121
Plaise 122
Rabbits, white 119
Rabbits, brown 120
Soals 122
Sweetbreads 116
Tench, white or brown 123
Tripe 115
RAGOUTS.
A rich Ragout 129
Ragouts for made dishes 129
Beef, called Beef a-la-mode 126
Breast of Veal 126
Eggs 130
Hog's Feet and Ears 128
Leg of Mutton 128
Neck of Veal 127
Oysters 131
Snipes 129
Sturgeon 130
Meal Sweetbreads 127
PASTRY.
Paste for tarts 132
Puff Paste 132
Paste for raised pies 132
Paste for Venison pastries 133
Paste for Custards 133
Paste Royal 133
Artichoke pie 141
Apple pie 142
Battalia pie 138
Calf's Head pie 138
Carp pie 133
Chicken pie 136
Cherry pie 143
Eel pie 141
Egg pie 139
Flounder pie 140
Gooseberry pie 143
Hare pie 133
Hen pie 136
Lamb pie 134
Lamb pie with Currants 135
Lamb-stones and Sweetbread pie 138
Lamprey pie 141
Lumber pie 134
Minced pie 139
Mutton pie 135
Neat's Tongue pie 138
Oyster pie 140
Pear pie 142
Pigeon pie 137
Plumb pie 143
Potatoe pie 144
Shrewsbury pie 134
Sweet Chicken pie 136
Trout pie 144
Turkey pie 137
Venison pastry 136
Veal pie 139
Umble pie 133
TARTS of divers KINDS.
Iceing for Tarts 145
Almond Tarts 146
Apricot Tarts 144
Apple Tarts 144
Lemon Tarts 145
Lemon Puffs 146
Orange Tarts 145
Orange Puffs 146
Pear Tarts 144
CAKES.
Rich Cakes 147, 148
Spanish Cake 149
Portugal Cake 149
Dutch Cakes 149
Shrewsberry Cakes 150
Marlborough Cakes 150
Queen Cakes 150
Uxbridge Cakes 154
A Pound Cake 151
Seed Cake 152
Almond Cake 152
Safron Cakes 152
Orange Cakes 153
Common Biscuits 154
Whigs 154
Buns 155
Maccaroons 155
Fritters 155
Pancakes 156
Cheese-cakes 156
Cheese-cakes without Rennet 157
Potatoe or Lemon Cheese-cakes 158
PUDDINGS.
A plain boiled Pudding 158
Light Pudding 159
Quaking Pudding 159
Biscuit Pudding 159
Plumb Pudding, boiled 160
Tunbridge Pudding 160
Custard Pudding 161
Hunting Pudding 161
Suet Pudding, boiled 161
Steak Pudding 162
Potatoe Pudding, boiled 162
Almond Pudding, boiled 162
Rice Pudding, boiled 163
Prune or Damson Pudding 163
Apple Pudding 163
Baked Pudding 164
Bread Pudding, baked 164
Millet Pudding 164
Marrow Pudding 164
Rice Pudding 165
Poor Man's Pudding 166
Orange Pudding 166
Carrot Pudding 166
Quince, Apricot, or white Pear Plumb Pudding 167
Italian Pudding 167
Apple Pudding, baked 168
Norfolk Dumplings 168
Hard Dumplings 168
Apple dumplings 168
SYLLABUBS CREAMS and FLUMMERY.
A fine Syllabub 169
White Syllabub 169
A fine Cream 170
Lemon Cream 170
Rasberry Cream 170
Whipt Cream 171
A Trifle 171
Flummery 171
Oatmeal Flummery 172
JELLIES, GIAMS, and CUSTARDS.
Calf's Feet Jelly 173
Hart's Horn Jelly 173
Currant Jelly 174
Rasberry Giam 174
Custards 175
Custard boiled 175
Almond Custards 176
Rice Custards 176
POTTING.
Beef 176
Charrs 177
Eels 177
Fowls 177
Lampreys 177
Pigeons 177
Trout 177
Venison 176
COLLARING.
Beef 178
Breast of Veal 178
Breast of Mutton 179
Eels 179
Pork 179
PRESERVING.
Angelica, to candy 183
Apricots to preserve 179
Apricots, Green 180
Beans, French all the year 180
Bullace 177
Cherries 181
Cherries, to dry 182
Currants, to preserve 181
Damsons, to preserve 178
Gooseberries 178
Marmalade, to make 178
Mulberries, to preserve 178
Peaches, to dry 182
Peaches, to preserve 179
Peas, till Christmas 180
Plumbs 180
Rasberries 181
PICKLING.
Asparagus 183
Barberries 185
Beans, French 187
Cabbage 187
Cucumbers 188
Mangos or Melon 184
Mushrooms 184
Nastertion Buds, or Seed 184
Onions 185
Radish Pods 186
Samphire 186
Walnuts 188
MADE WINES.
Gooseberry Wine 189
Currant Wine 190
Raisin Wine 192
Rasberry Wine 191
Morella Wine 192
Elder Wine 192
Cowslip Wine 192
Mead 193
Balm Wine 193
Birch Wine 194
Orange Wine 195
Apricot Wine 195
Damson Wine 195
Sage Wine 196
Quince Wine 197
Lemon Wine 197
Barley Wine 198
Plumb Wine 198
Palermo Wine 199
Clary Wine 199
Orange Wine with Raisins 200
Frontiniac 200
English Champaign 201
Saragosa, or Sack 201
Mountain Wine 202
Cherry Brandy 202
Shrub 202
Milk Punch 203
To recover Wine 203
To fine Wine 204
To clear Wine 204
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