The Virginia Housewife: Or, Methodical Cook: A Facsimile of an Authentic Early American Cookbook
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The Virginia Housewife: Or, Methodical Cook: A Facsimile of an Authentic Early American Cookbook
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| ISBN-13: | 9780486142197 |
|---|---|
| Publisher: | Dover Publications |
| Publication date: | 05/11/2012 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 208 |
| File size: | 1 MB |
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The Virginia Housewife or, Methodical Cook
A Facsimile of an Authentic Early American Cookbook
By Mary Randolph
Dover Publications, Inc.
Copyright © 1993 Dover Publications, Inc.All rights reserved.
ISBN: 978-0-486-14219-7
CHAPTER 1
SOUPS
ASPARAGUS SOUP.
TAKE four large bunches of asparagus, scrape it nicely, cut off one inch of the tops, and lay them in water, chop the stalks and put them on the fire with a piece of bacon, a large onion cut up, and pepper and salt; add two quarts of water, boil them till the stalks are quite soft, then pulp them through a sieve, and strain the water to it, which must be put back in the pot; put into it a chicken cut up, with the tops of asparagus which had been laid by, boil it until these last articles are sufficiently done, thicken with flour, butter and milk, and serve it up.
* * *
BEEF SOUP.
TAKE the hind shin of beef, cut oft all the flesh off the leg-bone, which must be taken away entirely, or the soup will be greasy. Wash the meat clean and lay it in a pot, sprinkle over it one small table-spoonful of pounded black pepper, and two of salt; three unions the size of a hen's egg, cut small, six small carrots scraped and cut up, two small turnips pared and cut into dice; pour on three quarts of water, cover the pot close, and keep it gently and steadily boiling five hours, which will leave about three pints of clear soup; do not let the pot boil over, but take off the scum carefully, as it rises. When it has boiled four hours, put in a small bundle of thyme and parsley, and a pint of celery cut small, or a tea-spoonful of celery seed pounded. These latter ingredients would lose their delicate flavour if boiled too much. Just before you take it up, brown it in the following manner: put a small table-spoonful of nice brown sugar into an iron skillet, set it on the fire and stir it till it melts and looks very dark, pour into it a ladle full of the soup, a little at a time; stirring it all the while. Strain this browning and mix it well with the soup; take out the bundle of thyme and parsley, put the nicest pieces of meat in your tureen, and pour on the soup and vegetables; put in some toasted bread cut in dice, and serve it up.
* * *
GRAVY SOUP.
GET eight pounds of coarse lean beef—wash it clean and lay it in your pot, put in the same ingredients as for the shin soup, with the same quantity of water, and follow the process directed for that. Strain the soup through a sieve, and serve it up clear, with nothing more than toasted bread in it; two table-spoonsful of mushroom catsup will add a fine flavour to the soup
SOUP WITH BOUILLI.
TAKE the nicest part of the thick brisket of beef, about eight pounds, put it into a pot with every thing directed for the other soup; make it exactly in the same way, only put it on an hour sooner, that you may have time to prepare the bouilli; after it has boiled five hours, take out the beef, cover up the soup and set it near the fire that it may keep hot. Take the skin off the beef, have the yelk of an egg well beaten, dip a feather in it and wash the top of your beef, sprinkle over it the crumb of stale bread finely grated, put it in a Dutch oven previously heated, put the top on with coals enough to brown, but not burn the beef; let it stand nearly an hour, and prepare your gravy thus:—Take a sufficient quantity of soup and the vegetables boiled in it; add to it a tablespoonful of red wine, and two of mushroom catsup, thicken with a little bit of butter and a little brown flour; make it very hot, pour it in your dish, and put the beef on it. Garnish it with green pickle, cut in thin slices, serve up the soup in a tureen with bits of toasted bread.
* * *
VEAL SOUP.
PUT into a pot three quarts of water, three onions cut small, one spoonful of black pepper pounded, and two of salt, with two or three slices of lean ham; let it boil steadily two hours; skim it occasionally, then put into it a shin of veal, let it boil two hours longer; take out the slices of ham, and skim off the grease if any should rise, take a gill of good cream, mix with it two table-spoonsful of flour very nicely, and the yelks of two eggs beaten well, strain this mixture, and add some chopped parsley; pour some soup on by degrees, stir it well, and pour it into the pot, continuing to stir until it has boiled two or three minutes to take off the raw taste of the eggs. If the cream be not perfectly sweet, and the eggs quite new, the thickening will curdle in the soup. For a change you may put a dozen ripe tomatos in, first taking off their skins, by letting them stand a few minutes in hot water, when they may be easily peeled. When made in this way you must thicken it with the flour only. Any part of the veal may be used, but the shin or knuckle is the nicest.
* * *
OYSTER SOUP.
WASH and drain two quarts of oysters, put them on with three quarts of water, three onions chopped up, two or three slices of lean ham, pepper and salt; boil it till reduced one-half, strain it through a sieve, return the liquid into the pot, put in one quart of fresh oysters, boil it till they are sufficiently done, and thicken the soup with four spoonsful of flour, two gills of rich cream, and the yelks of six new laid eggs beaten well; boil it a few minutes after the thickening is put in. Take care that it does not curdle, and that the flour is not in lumps; serve it up with the last oysters that were put in. If the flavour of thyme be agreeable, you may put in a little, but take care that it does not boil in it long enough to discolour the soup.
* * *
BARLEY SOUP.
PUT on three gills of barley, three quarts of water, few onions cut up, six carrots scraped and cut into dice, an equal quantity of turnips cut small; boil it gently two hours, then put in four or five pounds of the rack or neck of mutton, a few slices of lean ham, with pepper and salt; boil it slowly two hours longer and serve it up. Tomatos are an excellent addition to this soup.
* * *
DRIED PEA SOUP.
TAKE one quart of split peas, or Lima beans, which are better; put them in three quarts of very soft water with three onions chopped up, pepper and salt; boil them two hours; mash them well and pass them through a sieve; return the liquid into the pot, thicken it with a large piece of butter and flour, put in some slices of nice salt pork, and a large tea-spoonful of celery seed pounded; boil it till the pork is done, and serve it up; have some toasted bread cut into dice and fried in butter, which must be put in the tureen before you pour in the soup.
* * *
GREEN PEA SOUP.
MAKE it exactly as you do the dried pea soup, only in place of the celery seed, put a handful of mint chopped small, and a pint of young peas, which must be boiled in the soup till tender; thicken it with a quarter of a pound of butter, and two spoonsful of flour.
* * *
OCHRA SOUP.
GET two double handsful of young ochra, wash and slice it thin, add two onions chopped fine, put it into a gallon of water at a very early hour in an earthen pipkin, or very nice iron pot; it must be kept steadily simmering, but not boiling: put in pepper and salt. At 12 o'clock, put in a handful of Lima beans; at half-past one o'clock, add three young cimlins cleaned and cut in small pieces, a fowl, or knuckle of veal, a bit of bacon or pork that has been boiled, and six tomatos, with the skin taken off; when nearly done, thicken with a spoonful of butter, mixed with one of flour. Have rice boiled to eat with it.
* * *
HARE OR RABBIT SOUP.
CUT up two hares, put them into a pot with a piece of bacon, two onions chopped, a bundle of thyme and parsley, which must be taken out before the soup is thickened, add pepper, salt, pounded cloves, and mace, put in a sufficient quantity of water, stew it gently three hours, thicken with a large spoonful of butter, and one of brown flour, with a glass of red wine; boil it a few minutes longer, and serve it up with the nicest parts of the hares. Squirrels make soup equally good, done the same way.
* * *
SOUP OF ANY KIND OF OLD FOWL,
The only way in which they are eatable.
PUT the fowls in a coop and feed them moderately for a fortnight; kill one and cleanse it, cut off the legs and wings, and separate the breast from the ribs, which, together with the whole back, must be thrown away, being too gross and strong for use. Take the skin and fat from the parts cut off which are also gross. Wash the pieces nicely, and put them on the fire with abort a pound of bacon, a large onion chopped small. some pepper and salt, a few blades of mace, a handful of parsley, cut up very fine, and two quarts of water, if it be a common fowl or duck—a turkey will require more water. Boil it gently for three hours, tie up a small bunch of thyme, and let it boil in it half an hour, then take it out. Thicken your soup with a large spoonful of butter rubbed into two of flour, the yelks of two eggs, and half a pint of milk. Be careful not to let it curdle in the soup.
* * *
CATFISH SOUP,
An excellent dish for those who have not imbibed a needless prejudice against those delicious fish.
TAKE two large or four small white catfish that have been caught in deep water, cut off the heads, and skin and clean the bodies; cut each in three parts, put them in a pot, with a pound of lean bacon, a large onion cut up, a handful of parsley chopped small. some pepper and salt, pour in a sufficient quantity of water, and stew them till the fish are quite tender but not broken; beat the yelks of four fresh eggs add to them a large spoonful of butter, two of flour, and half a pint of rich milk; make all these warm and thicken the soup, take out the bacon, and put some of the fish in your tureen, pour in the soup, and serve it up.
* * *
ONION SOUP.
CHOP up twelve large onions, boil them in three quarts of milk and water equally mixed, put in a bit of veal or fowl, and a piece of bacon with pepper and salt. When the onions are boiled to pulp, thicken it with a large spoonful of butter mixed with one of flour, Take out the meat, and serve it up with toasted bread cut in small pieces in the soup.
TO DRESS TURTLE.
KILL it at night in winter, and in the morning in summer. Hang it up by the hind fins, cut off the head and let it bleed well. Separate the bottom shell from the top, with great care, lest the gall bladder be broken, which must be cautiously taken out and thrown away. Put the liver in a bowl of water. Empty the guts and lay them in water; if there be eggs, put them also in water. It is proper to have a separate bowl of water for each article. Cut all the flesh from the bottom shell, and lay it in water; then break the shell in two, put it in a pot after having washed it clean; pour on as much water as will cover it entirely, add one pound of middling, or flitch of bacon, with four onions chopped, and set it on the fire to boil. Open the guts, cleanse them perfectly; take off the inside skin, and put them in the pot with the shell; let them boil steadily for three hours, and if the water boils away too much, add more. Wash the top shell nicely after taking out the flesh, cover it, and set it by. Parboil the fins, clean them nicely—taking off all the black skin, and put them in water; cut the flesh taken from the bottom and top shell, in small pieces; cut the fins in two, lay them with the flesh in a dish; sprinkle some salt over, and cover them up. When the shell, &c. is done, take out the bacon, scrape the shell clean, and strain the liquor; about one quart of which must be put back in the pot; reserve the rest for soup; pick out the guts, and cut them in small pieces; take all the nice bits that were strained out, put them with the guts into the gravy; lay in the fins cut in pieces with them, and as much of the flesh as will be sufficient to fill the upper shell; add to it, (if a large turtle,) one bottle of white wine; cayenne pepper, and salt, to your taste, one gill of mushroom catsup, one gill of lemon pickle, mace, nutmegs and cloves, pounded, to season it high. Mix two large spoonsful of flour in one pound and a quarter of butter; put it in with thyme, parsley, marjoram and savory, tied in bunches; stew all these together, till the flesh and fins are tender; wash out the top shell, put a puff paste around the brim; sprinkle over the shell pepper and salt, then take the herbs out of the stew; if the gravy is not thick enough, add a little more flour, and fill the shell; should there be no eggs in the turtle, boil six new laid ones for ten minutes, put them in cold water a short time, peel them, cut them in two, and place them on the turtle; make a rich forcemeat, (see receipt for forcemeat,) fry the balls nicely, and put them also in the shell; set it in a dripping pan, with something under the sides to Keep it steady; have the oven heated as for bread, and let it remain in it till nicely browned. Fry the liver and send it in hot.
* * *
FOR THE SOUP.
AT an early hour in the morning, put on eight pounds of coarse beef, some bacon, onions, sweet herbs, pepper and salt. Make a rich soup, strain it and thicken with a bit of butter, and brown flour; add to it the water left from boiling the bottom shell; season it very high with wine, catsup, spice and cayenne; put in the flesh you reserved, and if that is not enough, add the nicest parts of a well boiled calf's head; but do not use the eyes or tongue; let it boil till tender, and serve it up with fried forcemeat balls in it.
If you have curry powder, (see receipt for it,) it will give a higher flavour to both soup and turtle, than spice. Should you not want soup, the remaining flesh may be fried, and served with a rich gravy.
* * *
MOCK TURTLE SOUP OF CALF'S HEAD.
HAVE a large head cleaned nicely without taking off the skin, divide the chop from the front of the head, take out the tongue, (which is best when salted,) put on the head with a gallon of water, the hock of a ham or a piece of nice pork, four or five onions, thyme, parsley, cloves and nutmeg, pepper and salt, boil all these together until the flesh on the head is quite tender, then take it up, cut all into small pieces, take the eyes out carefully, strain the water in which it was boiled, add half a pint of wine and a gill of mushroom catsup, let it boil slowly till reduced to two quarts, thicken it with two spoonsful of browned flour rubbed into four ounces of butter, put the meat in, and after stewing it a short time, serve it up. The eyes are a great delicacy.
CHAPTER 2BEEF.
DIRECTIONS FOR CURING BEEF.
PREPARE your brine in the middle of October, after the following manner: get a thirty gallon cask, take out one head, drive in the bung, and put some pitch on it, to prevent leaking. See that the cask is quite tight and clean. Put into it one pound of saltpetre powdered, fifteen quarts of salt, and fifteen gallons of cold water; stir it frequently, until dissolved, throw over the cask a thick cloth, to keep out the dust; look at it often and take off the scum. These proportions have been accurately ascertained—fifteen gallons of cold water will exactly hold, in solution, fifteen, quarts of good clean Liverpool salt, and one pound of saltpetre: this brine will be strong enough to bear up an egg: if more salt be added, it will fall to the bottom without strengthening the brine, the water being already saturated. This brine will cure all the beef which a private family can use in the course of the winter, and requires nothing more to be done to it except occasionally skimming the dross that rises. It must be kept in a cool, dry place. For salting your beef, get a molasses hogshead and saw it in two, that the beef may have space to lie on; bore some holes in the bottom of these tubs, and raise them on one side about an inch, that the bloody brine may run off.
Be sure that your beef is newly killed—rub each piece very well with good Liverpool salt—a vast deal depends upon rubbing the salt into every part—it is unnecessary to put saltpetre on it; sprinkle a good deal of salt on the bottom of the tub. When the beef is well salted, lay it in the tub, and be sure you put the fleshy side downward. Put a great deal of salt on your beef after it is packed in the tub; this protects it from animals who might eat, if they could smell it, and does not waste the salt, for the beef can only dissolve a certain portion. You must let the beef lie in salt ten days, then take it out, brush off the salt, and wipe it with a damp cloth; put it in the brine with a bit of board and weight to keep it under. In about ten days it will look red and be fit for the table, but it will be red much sooner when the brine becomes older. The best time to begin to salt beef is the latter end of October, if the weather be cool, and from that time have it in succession. When your beef is taken out of the tub, stir the salt about to dry, that it may be ready for the next pieces. Tongues are cured in the same manner.
(Continues...)
Excerpted from The Virginia Housewife or, Methodical Cook by Mary Randolph. Copyright © 1993 Dover Publications, Inc.. Excerpted by permission of Dover Publications, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
SOUPS.Asparagus soup
Beef soup
Gravy soup
Soup with Bouilli
Veal soup
Oyster soup
Barley soup
Dried pea soup
Green pea soup
Ochra soup
Hare or Rabbit soup
Soup of any kind of old fowl
Catfish soup
Onion soup
To dress turtle
Mock turtle soup of calf's head
BEEF.
Directions for curing beef
To dry beef for summer use
To corn beef in hot weather
"Important observations on roasting, boiling, frying, &c."
Beef a-la-mode
Brisket of beef baked
Beef olives
To stew a rump of beef
A fricando of beef
An excellent method of dressing beef
To collar a flank of beef
To make a hunter's beef
A nice little dish of beef
Beef steaks
To hash beef
Beef steak pie
Beef a-la-daube
VEAL.
Directions for the pieces in the different quarters of veal
Veal cutlets from the fillet or leg
Veal chops
Veal cutlets
Knuckle of veal
Baked fillet of veal
Scotch collops of veal
Veal olives
Ragout of a breast of veal
Fricando of veal
To make a pie of sweetbreads and oysters
Mock turtle of calf's head
To grill a calf's head
To collar a calf's head
"Calf's heart, a nice dish"
Calf's feet fricassee
To fry calf's feet
To prepare rennet
To hash a calf's head
To bake a calf's head
To stuff and roast calf's liver
To broil calf's liver
Directions for cleaning calf's head and feet
LAMB.
"To roast the fore-quarter, &c."
Baked lamb
Fried lamb
To dress lamb's head and feet
MUTTON.
Boiled leg of mutton
Roasted leg of mutton
Steaks of a leg of mutton
To harrico mutton
Mutton chops
Boiled breast of mutton
Breast of mutton in ragout
To grill a breast of mutton
Boiled shoulder of mutton
Shoulder of mutton with celery sauce
Roasted loin of mutton
PORK.
To cure bacon
To make souse
To roast a pig
To barbecue shote
To roast a fore-quarter of shote
To make shote cutlets
To corn shote
Shote's head
Leg of pork with pease pudding
Stewed chine
To toast a ham
To stuff a ham
Soused feet in ragout
To make sausages
To make black puddings
A sea pie
To make paste for the pie
Bologna sausages
FISH.
To cure herrings
To bake sturgeon
To make sturgeon cutlets
Sturgeon steaks
To boil sturgeon
To bake a shad
To boil a shad
To roast a shad
To broil a shad
To boil rock fish
To fry perch
To pickle oysters
To make a curry of catfish
To dress a cod's head and shoulders
To make sauce for the cod's head
To dress a salt cod
Matelote of any kind of firm fish
"Chowder, a sea dish"
To pickle sturgeon
To caveach fish
To dress cod fish
Cod fish pie
To dress any kind of salted fish
To fricassee cod sounds and tongues
An excellent way to dress fish
Fish a-la-daub
Fish in jelly
To make egg sauce for a salt cod
To dress cod sounds
To stew carp
To boil eels
To pitchcock eels
To broil eels
To scollop oysters
To fry oysters
To make oyster loaves
"POULTRY, &c."
To roast a goose
To make sauce for a goose
To boil ducks with onion sauce
To make onion sauce
To roast ducks
To boil a turkey with oyster sauce
To make sauce for a turkey
To boil fowls
To make white sauce for fowls
Fricassee of small chickens
To roast large fowls
To make egg sauce
To boil young chickens
To roast young chickens
Fried chickens
To roast woodcocks or snipes
To roast wild ducks or teal
To boil pigeons
To roast pigeons
To roast partridges or any small bird
To boil rabbits
To roast rabbits
To stew wild ducks
To dress ducks with juice of oranges
To dress ducks with onions
To roast a calf's head
To make a dish of curry after the East Indian manner
"Dish of rice to be served up with the curry, in a dish by itself"
Ochra and tomatos
Gumbo?a West India dish
Pepperpot
Spanish method of dressing giblets
Paste for meat dumplins
To make an ollo?a Spanish dish
Ropa veija?Spanish
"Chicken pudding, a favourite Virginia dish"
To make polenta
Macaroni
Mock macaroni
To make croquets
To make vermicelli
Common patties
Eggs in croquets
Omelette souffle
Fondus
A nice twelve o'clock luncheon
Eggs a-la-creme
Sauce a-la-creme for the eggs
Cabbage a-la-creme
To make an omelette
Omelette?another way
Gaspacho?Spanish
Eggs and tomatos
Eggs and tomatos
To fricassee eggs
SAUCES.
Fish sauce to keep a year
Sauce for wild fowl
Sauce for boiled rabbits
Gravy
Forcemeat balls
Sauce for boiled ducks or rabbits
Lobster sauce
Shrimp sauce
Oyster sauce for fish
Celery sauce
Mushroom sauce
Common sauce
To melt butter
Caper sauce
Oyster catsup
Celery vinegar
VEGETABLES.
To dress salad
To boil potatos
To fry sliced potatos
Potatos mashed
Potatos mashed with onions
To roast potatos
To roast potatos under meat
Potato balls
Jerusalem artichokes
Cabbage
Savoys
Sprouts and young greens
Asparagus
Sea-kale
To scollop tomatos
To stew tomatos
Cauliflower
Red beet roots
Parsnips
Carrots
Turnips
To mash turnips
Turnip tops
French beans
Artichokes
Brocoli
Peas
Puree of turnips
Ragout of turnips
"Ragout of French beans, snaps, string beans"
Mazagan beans
"Lima, or sugar beans"
Turnip rooted cabbage
Egg plant
Potato pumpkin
Sweet potato
Sweet potatos stewed
Sweet potatos broiled
Spinach
Sorrel
Cabbage pudding
Squash or cimlin
Winter squash
Field peas
Cabbage with onions
Salsify
Stewed salsify
Stewed mushrooms
Broiled mushrooms
To boil rice
"Rice journey, or johnny cake"
"PUDDINGS, &c."
Observations on puddings and cakes
Rice milk for a dessert
To make puff paste
To make mince-meat for pies
To make jelly from feet
A sweet-meat pudding
To make an orange pudding
An apple custard
Boiled loaf
Transparent pudding
Flummery
Burnt custard
An English plum pudding
Marrow pudding
Sippet pudding
Sweet potato pudding
An arrow root pudding
Sago pudding
Puff pudding
Rice pudding
Plum pudding
Almond pudding
Quire of paper pancakes
&n
Sugar ginger bread
Dough nuts?a yankee cake
Risen cake
Pound cake
"Savoy, or spunge cake"
A rich fruit cake
Naples biscuit
Shrewsbury cakes
Little plum cakes
Soda cakes
To make bread
To make nice biscuit
Rice bread
Mixed bread
Patent yeast
To prepare the cakes
Another method for making yeast
Nice buns
Muffins
French rolls
Crumpets
Apoquiniminc cakes
Batter cakes
Batter bread
Cream cakes
Soufle biscuits
Corn meal bread
Sweet potato buns
Rice woffles
Velvet cakes
Chocolate cakes
Wafers
Buckwheat cakes
Observations on ice creams
Ice creams
Vanilla cream
Raspberry cream
Strawberry cream
Cocoa nut cream
Chocolate cream
Oyster cream
Iced jelly
Peach cream
Coffee cream
Quince cream
Citron cream
Almond cream
Lemon cream
Lemonade cream
To make custard
To make a trifle
Rice blanc mange
Floating island
Syllabub
COLD CREAMS.
Lemon cream
Orange cream
Raspberry cream
Tea cream
Sago cream
Barley cream
Gooseberry fool
To make slip
Curds and cream
Blanc mange
To make a hen's nest
Pheasants a-la-daub
Partridges a-la-daub
Chickens a-la-daub
To make savoury jelly
Turkey a-la-daub
"Salmagundi, an excellent relish after dinner"
To stew perch
PRESERVES.
Directions for making preserves
To preserve cling-stone peaches
Cling-stones sliced
Soft peaches
Peach marmalade
Peach chips
Pears
Pear marmalade
Quinces
Currant jelly
Quince jelly
Quince marmalade
Cherries
Morello cherries
To dry cherries
Raspberry jam
To preserve strawberries
Strawberry jam
Gooseberries
Apricots in brandy
Peaches in brandy
Cherries in brandy
Magnum bonum plums in brandy
PICKLING.
Lemon pickle
Tomato catsup
Tomato marmalade
Tomato sweet marmalade
Tomato soy
Pepper vinegar
Mushroom catsup
"Tarragon, or astragon vinegar"
Curry powder
To pickle cucumbers
Oil mangos
To make the stuffing for forty melons
To make yellow pickle
To make green pickles
To prepare vinegar for green or yellow pickle
To pickle onions
To pickle nastertiums
To pickle radish pods
To pickle English walnuts
To pickle peppers
To make walnut catsup
"To pickle green nectarines, or apricots"
To pickle asparagus
Observations on pickling
"CORDIALS, &c."
Ginger wine
Orgeat
Cherry shrub
Currant wine
To make cherry brandy
Rose brandy
Peach cordial
Raspberry cordial
Raspberry vinegar
Mint cordial
"Hydromel, or mead"
To make a substitute for arrack
Lemon cordial
Ginger beer
Spruce beer
Molasses beer
To keep lemon juice
Sugar vinegar
Honey vinegar
Syrup of vinegar
Aromatic vinegar
Vinegar of the four thieves
Lavender water
Hungarian water
To prepare cosmetic soap for washing the hands
Cologne water
Soft pomatum
To make soap
To make starch
To dry herbs
To clean silver utensils
To make blacking
To clean knives and forks