Frugal Hrousewife Experienced Cook, Art of Dresing All Sorts Of

FRUGA L HOUSEWIFE R’ EXP ERIEN CED COOK , ART OF DRE SING ALL SORTS OF VIANUS, ss Dec nc and Ele ance With Cleanline , e y, g , IS EXPLAINED , EIPTS aIN FIVEHUNDRED APPROVED REC , 303 TOGETHER WITH THE B EST METHODS OF rin Pre rv n Dr in Cand in Potting, Callu g, se i g, y g, y g, maki En lish Wines Pickling, ng of g , A ND DISTILLING OF SIMPLm TO wm on A RE ADDED, - r w nnv r. n n w e m u rs , a ro rA rran ement ofDm ners Tw o u r e Exhibiting p pe g Co s s, for every Mo nth m the Year WITH VARIOUS B ILLS o n FA R E, A ND Ge ral Directions or C New ne f ar ving. ORIGINALLY WRI‘IT BN B Y SUSA NNA CARTER ; ' but now improved by an experienoed Co ok in o ne of the s Principal Taverns in the City o f London. L O N D O N ' P E FO T. GHES RINT D R HU , LUDGATE STREET EXPERIENCED COOK . VI ED b m ex e ri n nd b e CON NC y y own p e ce , a y th nu e c m l f o hers o f the deficienc f l m rous o p aints o t , y o al form er books relating to Co okery and Dome stic Eco m I have b en indu d o re are the fo llow i o rk no y , e ce t p p ng w ; in w hich I trust it w ill be found that many of the impe r f ions i id a li r ubli ations h ve been ec t nc ental to e r e p c , a o bviate d. A s no br l d wha soe er c nn c ed w ith anch of know e ge t v , o e t the r fe s i n of k i of m ore im ortance than that p o s o a coo , s p o f choo in and hasin r vi ions w ith re rd to the ir s g pu rc gp o s , ga u alit and the con m f ex e nditure I shall be i q y , e o y o p , g n w ith that first W T MARKET HO O , ’ A nd the Seasons o the Year or B utchers Meat Poultr f f , y , i ' F sh, 4 s. B RS’ MEAT UTOIIE . ’ l am b a f re - uarter of lamb mind he n vein . In o q t eck i is w n od if it be an azure blue , t ne a d go ; but if green or l w i i aintin if no i ted d I h el o , t s near t g, t ta n alrea y . n t e in er uar e r mell unde r the kidn and tr h d q t , s ey , y t e le if ou m e w ith a faint sce he k l knuck y e t nt, and t nuck e ’ r it is al ille d . For a l b h d d b e limbe , st e k am s ea , min if sunk or w rinkled it is stale if nd the e yes : , ; plump a livel i ne w and sweet . Lamb comes in i ri and y , “s n Ap l, A t holds good till the end of ugus . ‘ THE EXPERIENCED COOK . o f a bright llow i is fl y e , t e mus w hether it b ty or not. The loin fir the kidne and the esh if stale kill d w il y ; fl , e , l be so ft and slim z l T e breast and neck taints first at the u r end d ppe , an will e rceive dusk ellow r r en a r you p y , y , o g e ppea ance ; d he sweetbread on the breas w ill l r an t t be c ammy , othe i r h and d he le i wise t is f es oo . T g s known to be new by ' g the stiflness of the JOlIlt : if limber and the flesh seems clamm and has reen or ellow s ecks it is stale . The y , g y p , a th l sh f a bullo calf i head is known s e amb s. Th e fle o s f a w - f more red and firm than that o co cal , and thefat more hard curdled . JlIut an f it be n the esh will inch end r t , I you g, fl p t e ; l ll inkle and remain so : if oun th la if o d, it wi wr , y g, e t l il art from the lean if old it w ill stick b w il eas y p ; , y nd s in if ram m utton the fat feels S uu strings a k s ; , p gy , es lo e rained and tou h no t r in a in w hen the fl h c s g g , is g ga d i e m u tt n the esh is aler than w e ther dente : f ew o , fl p to n a closer rain and easil at tin . If there he a m ut , g y g r th esh will be ale and the at a faint white inclin ot, e fl p , in ll w and t e esh w ill be loose at the bone . If g to ye o , h fl i h d o e dr s o fwaterwill stand u like y ou squee ze t ar , s m op p s he newness and staleness the same is sweat. A to t , to be o bserve d as inlam b. f it be ri ht ox - beef it w ill have an o en rain B eef. I g , p g ; if young a tender and oil smoothness ; if rough and un it is old or incline to be so exce t the neck sp gy , , , p , and such arts as are ver fibrous which in brisket, p y , rou h than in other ar A young meat will be mo re g p ts . leasant colour be tokens ood s endin meat : am ation, p g p g he a curious white ellow is not oo d. t suet, ; y g - d r r ed Cow beef is less bound an clo se g ain than on, the fat whi er ut the lean somewhat aler if oun the t , b p ; y g, r a li dent made with the finger will ise a ai n in ttle time . - r d dee g k red u h in B ull bee f is close g aine , p us y , to g fa n har and has a rammish rank pinching, the t skin y , d, T HE EXPERIENCED COOK . ell and for n w n ss and staleness this sm ; e e , , b fe si n he more material i fresh has ut w g s, t n and the rest our mell w ill inform ou . If it b ess, y s y e b ruised these places w ill look more dusky o r blacker than the rest. P ork If un the lea . will brea in inchin be . yo g, n k p g tween the fingers and if you nip the skin w ith your nails it will m ke a dent also if the fat be soft and ul , a ; p py like lard : if he le an b tou h d th fat abb d t e g , an e fl y an s un feelin rou h it is old es ciall if the p gy , g g , , y rind be stu bborn and ou cannot ni it wi our il , y p y na s. If a boar thou h ouu o r a ho elde d at full row th , g g, g g , g , he e h ill b but tou h red d r t fl s w e g , , an ammish of smell ; the fat skinn and hard the skin thick and rou y ; gh, and inch d will immedi l fall ain . p e up, ate y ag A s for old or new killed tr the le s hands and s rin s , y g , p g , b putting the finger under the bone that comes out ; iyit be tainted ou will there find i b m l i , y t y s e l ng the finger ; be sides the skin will be sweaty and clammy when l d h sta l an sm . e , but coo ooth w en new If ou find little kernels in the fat of t he ork l y p , ike nail- shot it is m easl and dan er g ous to be eaten . Pork comes in in the mi die of Au ust g , and holds good till d - da La y y . B rown Ve nison West h , , p d iu , B rawn is known to be hold or young by the ex traordi nary or moderate thickness of the rind ; the thick is l o d the moderate oun .

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