I G115 15 15 15 15 15 15 15 15 15 15 (5 lcj 15 15 15 15 fnl
IS
m
ie
10
I
f
I
E
g
§
o
5
E
I
E
E
£
rr
THE FRUGAL HOUSEWIFE ;
OK,
GUIDE,
BEING A CAREFULLY SELECTED ASSORTMENT OF
USEFUL FAMILY RECEIPTS,
El
El
El
i
Housekeeper’s and Servant’s ||
El
El
El
El
W
El
IN COOKERY, CONFECTIONERY, E
E
MAK1H© WlMIESt, ®
El
PRESERVING, PICKLES, &c. g
E
With every necessary information connected with the El
El
El
IS
la
gi
El
El
El
El
E"
above Arts.
IBebonport :
INTED BY ELIAS KEYS,
At the Cheapeit Establishment in the West of England.
PRICE SIXPENCE.
|G]5|B]B]E]E]E]E]E]E]E]E1B]E]G]G]E1E]^
THE FRUGAL HOUSEWIFE;
OR,
Housekeeper’s and Servant’s
GUIDE,
BEING A CAREFULLY SELECTED ASSORTMENT OF
USEFUL FAMILY RECEIPTS,
2N COOKER'S?, CONFECTIONERS,
MAOM© W2MI
PRESERVING, PICKLES, &c.
With every necessary information connected with the
above Arts,
Uebonport :
PRINTED BY ELIAS KEYS,
At the Cheapest Establishment in the West of England.
PRICE SIXPENCE.
Digitized by the Internet Archive
in 2019 with funding from
Getty Research Institute
https://archive.org/details/frugalhousewifeoOOunse
THE
FRUGAL HOUSEWIFE.
To Boil a Turbot.
Lay it in a good deal of salt and water for an hour or two ;
and if it is not quite sweet, shift the water five or six times,
first having put a good deal of salt in the mouth and belly.
In the meantime, set on a fish-kettle, with spring water and
salt, a little vinegar, and a piece of horse-radish. When
the water boils, lay the turbot on a fish plate, put it in the
kettle, and let it be well boiled, but take great care it is not
too much done. When done enough, take off the fish-kettle,
set it before the fire ; then carefully lift up the fish plate,
and set it across the kettle to drain. In the meantime, melt
a good deal of fresh butter, and bruise in the spawn of either
one or two lobsters, and the meat cut small, with a spoonful
of anchovy liquor : then give it a boil, and pour it in basins.
This is the best sauce. Now lay the fish in a dish, and gar¬
nish with scraped horse-radish and lemon. .
Salmon.
This is so substantial a fish, that it requires to be well
boiled. A piece not very thick will take half an hour.
Boil horse-radish in the water. For sauce, melt some but¬
ter plain, and some other with anchovy. Garnish with
horse-radish, mixed with sliced lemon.
Whole Cod.
Put a large quantity of water into your fish kettle, which
must be of a proper size for the cod, with a quarter of a pint
of vinegar, a handful of salt, and half a stick of horse-radish.
Let these boil together for some time, and then put in the
fish. When it is done enough, which will be known by feel¬
ing the fins, and the look of the fish, lay it to drain, put it
on a hot fish plate, and then in a warm dish, with the liver
cut in half, and laid on each side. Serve it up with shrimp
or oyster sauce, and garnish with scraped horse-radish.
To make Oyster Sauce.
Page 0
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
I G115 15 15 15 15 15 15 15 15 15 15 (5 lcj 15 15 15 15 fnl
IS
m
ie
f
E
g
§
o
E
E
E
£
rr
THE FRUGAL HOUSEWIFE ;
OK,
GUIDE,
BEING A CAREFULLY SELECTED ASSORTMENT OF
USEFUL FAMILY RECEIPTS,
El El El
Housekeeper’s and Servant’s ||
El El El El
W El
IN COOKERY, CONFECTIONERY, E
E
MAK1H© WlMIESt, ®
El
PRESERVING, PICKLES, &c. g
E
With every necessary information connected with the El
El El IS la
gi
El El El El
E"
above Arts.
IBebonport :
INTED BY ELIAS KEYS,
At the Cheapeit Establishment in the West of England.
PRICE SIXPENCE.
|G]5|B]B]E]E]E]E]E]E]E]E1B]E]G]G]E1E]^
THE FRUGAL HOUSEWIFE;
OR,
Housekeeper’s and Servant’s
GUIDE,
BEING A CAREFULLY SELECTED ASSORTMENT OF
USEFUL FAMILY RECEIPTS,
IN COOKERY, CONFECTIONERY,
MAKING WINES,
PRESERVING, PICKLES, &c.
With every necessary information connected with the
above Arts,
Uebonport :
PRINTED BY ELIAS KEYS,
At the Cheapest Establishment in the West of England.
PRICE SIXPENCE.
Digitized by the Internet Archive in 2019 with funding from Getty Research Institute
https://archive.org/details/frugalhousewifeoOOunse
THE
FRUGAL HOUSEWIFE.
To Boil a Turbot.
Lay it in a good deal of salt and water for an hour or two ; and if it is not quite sweet, shift the water five or six times, first having put a good deal of salt in the mouth and belly. In the meantime, set on a fish-kettle, with spring water and salt, a little vinegar, and a piece of horse-radish. When the water boils, lay the turbot on a fish plate, put it in the kettle, and let it be well boiled, but take great care it is not too much done. When done enough, take off the fish-kettle, set it before the fire ; then carefully lift up the fish plate, and set it across the kettle to drain. In the meantime, melt a good deal of fresh butter, and bruise in the spawn of either one or two lobsters, and the meat cut small, with a spoonful of anchovy liquor : then give it a boil, and pour it in basins. This is the best sauce. Now lay the fish in a dish, and garnish with scraped horse-radish and lemon. .
Salmon.
This is so substantial a fish, that it requires to be well boiled. A piece not very thick will take half an hour. Boil horse-radish in the water. For sauce, melt some but¬ ter plain, and some other with anchovy. Garnish with horse-radish, mixed with sliced lemon.
Whole Cod.
Put a large quantity of water into your fish kettle, which must be of a proper size for the cod, with a quarter of a pint of vinegar, a handful of salt, and half a stick of horse-radish. Let these boil together for some time, and then put in the fish. When it is done enough, which will be known by feel¬ ing the fins, and the look of the fish, lay it to drain, put it on a hot fish plate, and then in a warm dish, with the liver cut in half, and laid on each side. Serve it up with shrimp or oyster sauce, and garnish with scraped horse-radish.
To make Oyster Sauce.