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

Cut the breast and backward ribs of mutton in small pieces, also two pounds of beef ; simmer in six quarts of water ; two hours before serving, add several carrots, turnips, onions, peas, and cauliflower or cabbage; or, in winter, make a stew of any two sorts of meat, with carrots, onions, turnips, cele¬ ry, and a little rice. To make Mock Brawn. Boil a pair of neat’s-feet very tender; take the meat off, and have ready the belly piece of pork, salted with common salt and saltpetre for a week. Boil this almost enough ; take out the bones; then roll the feet and the pork together, roll very tight with a coarse cloth and tape. Boil till very tender ; hang up in the cloth till cold. Veal Sausages. Chop equal quantities of lean veal and fat bacon, a handful of sage, a little salt, pepper and nutmeg ; beat all in a mortar ; when used, roll and fry them. Oxford Sausages. Chop a pound and half of pork, and the same of veal, cleared of skin and sinews; add three quarters of a pound of beef suet ; mince and mix them. Steep the crumb of a penny loaf in water ; mix it with the meat ; add a little dried sage, pepper, and salt. Sausages to imitate those of Bologna. Season fat and lean pork with salt, saltpetre, pepper, and allspice, all in a fine powder, and rub it into the meat. On the sixth day cut it small ; mix with it some shred shalot as tine as possible. Have ready an ox-gut that has been scoured, salted, and soaked well ; fill it, then tie up the ends, and hang it to dry, as you do hams, — but first wrap it in a fold or two of old muslin. It must be high dried. Some eat it without boiling, others boil it first. To Pot Hare. After seasoning it, bake it with butter. When cold, take the meat from the bones ; beat it in a mortar. If not suffi¬ ciently seasoned, add salt, mace, pepper, nutmeg, and a piece of fresh butter melted in a spoonful or two of gravy which comes from the hare. When well mixed, put in smail pots, cover with butter. To prepare Mock Turtle Soup. Put into a pan a knuckle of veal, two fine cow heels, two onions, a few cloves, peppers, berries of allspice, mace, and sweet herbs; cover them with water ; tie a thick paper over the pan, and set it in an oven for three hours. When cold, take off the fat ; very nicely cut the meat and feet into bits an inch and half square ; remove the bone and coarse parts ; warm the rest with a large spoonful of walnut and mushroom ketchup, half a pint of sherry or any white wine, not sweet, and the jelly of the meat. Add more seasoning if required ; serve with hard eggs, force meat balls, a squeeze of lemon, and a little soy. A Cheap and Good Gravy. Fry three onions in butter a nice brown ; toast a slice of bread a long time, till quite hard and brown, but not burnt. Set these and any bits of meat, or bone of a leg of mutton, &c. and some herbs, water in proportion, and stew till the gravy is rich and thick. Add salt and pepper; strain off, and boil up with a piece of butter and flour. Currant Sauce. Boil an ounce of currants in half a pint of water a few mi¬ nutes, then add a tea-cupful of bread crumbs, six cloves, a little of any rough wine, and a bit of butter ; stir till the whole is smooth. Lemon Sauce, for Fowls, Veal, Sfc.