The Virginia Housewife: Or, Methodical Cook
This early 19th-century Virginia cookbook is liable to have some historically interesting, but perhaps unappetizing, dishes for the modern cook. Calf's Feet, Rabbit Soup, Boiled Eels and Roast Pigeons are among the proffered delicacies.
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bacon bake baste beat beef black pepper boiling water bottle bottom bowl brandy broil brown flour cakes catsup cayenne pepper chopped parsley clean cloves cold water cover cream deep dish drain dredge Dutch oven fire fish flavour flour forcemeat fried froth garnish gill grated nutmeg gravy half a pint half a pound hour jelly juice keep lard large spoonful let it boil let it stand little salt loaf sugar mace meat melted butter minutes mushroom catsup mutton nutmeg onion ounces oven oysters parsley peel pepper and salt potatos pound of butter powdered sugar PUDDING puff paste quantity quart quarter ROAST salt and water saltpetre sauce scraped seasoned serve sieve six eggs skin soup spoonful of butter sprinkle stew stew pan stir strain syrup tea-spoonful tender thick thyme tomatos turmeric veal vinegar wash white wine yeast yelks
Page ii - District, has deposited in this office the title of a book, the right whereof he claims as proprietor, in the words following, to wit : " THE CHILD'S BOTANY," In conformity to the act of the Congress of the United States, entitled, " An act for the encouragement of learning by securing the copies of maps, charts, and books to the authors and proprietors of such copies, during the times therein mentioned...
Page 103 - Peel off half an inch of the stringy outside. Full-grown turnips will take about an hour and a half gentle boiling ; if you slice them, which most people do, they will be done sooner ; try them with a fork ; when tender, take them up, and lay them on a sieve till the water is thoroughly drained from them. Send them up whole ; do not slice them.
Page ii - An Act for the Encouragement of Learning, by securing the copies of Maps, Charts, and Books, to the authors and proprietors of such copies during the time* therein mentioned," and extending the benefits thereof to the arts of designing, engraving, and etching historical and other prints.
Page 139 - POT a little salt, one egg beaten, and four ounces of butter, in a quart of flour— make it into a paste with new milk, beat it for half an hour with a pestle, roll the paste thin, and cut it into round cakes; bake them on a gridiron, and be careful not to burn them.
Page 67 - COD SOUNDS. Steep your sounds as you do the salt cod, and boil them in a large quantity of milk and water; when they are very tender and white, take them up, and drain the water out and skin them; then pour the egg sauce boiling hot over them, and serve them up.
Page 97 - ... off, (if you let the potatoes remain in the water a moment after they are done enough, they will become waxy and watery,) uncover the sauce-pan, and set it at such a distance from the fire as will secure it from burning; their superfluous moisture will evaporate, and the potatoes will be perfectly dry and mealy. You may afterwards place a napkin, folded up to the size of the sauce-pan's diameter, over the potatoes, to keep them hot and mealy till wanted.
Page 97 - ... cut them in shavings round and round, as you would peel a lemon ; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying-pan are quite clean ; put it on a quick fire, watch it, and as soon as the lard boils, and is still, put in the slices of potato, and keep moving them till they are crisp ; take them up and lay them to drain on a sieve ; send them up with a very little salt sprinkled over them.
Page 99 - A young cabbage will take about twenty minutes, or half an hour ; when full grown, near an hour : see that they are well covered with water all the time, and that no smoke or dirt arises from stirring the fire. With careful management, they will look as beautiful when dressed, as they did when growing.
Page 99 - Half boil large Potatoes, — drain the water from them, and put them into an earthen dish, or small tin pan, under Meat that is roasting, and baste them with some of the dripping ; — when they are browned on one side, turn them and brown the other, — send them up round the meat, or 'in a small dish.