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THE NEWBOOK of COOKERY; o R, Every Woman a perfect Cook : CONTAINING THE GREATEST VARIETY OF APPROVED RECEIPTS IN ALL THE BRANCHES OF COOKERY and CONFECTIONARY VIZ. BOILING, RAGOUTS, CUSTARDS, ] PRESERVING, ROASTING, MADE-DISHES, CHEESE- i CANDYING, BROILING, SOUPS, CAKES, DRYING, FRYING, SAUCES, CREAMS, POTTING, STEWING, PUDDINGS, SYLLABUBS, COLLARING, HASHING, PIES, JELLIES, . ENGLISH- BAKING, TARTS, JAMS, WINES, See, FRICASSEES, CAKES, PICKLING, Sec. &c. &c. &c. TO WHICH ARE ADDED, The beft Inftruftions for Marketing, and Sundry Modern Bills of Fare; Alfo Directions for Clear Starching, and theLadies Toilet, or Art of and improving Beauty: Likewife a Colledion ofPHIS 1CAL RECEIPTS for Families, iffc. The Whole calculated to aflift the prudent Housewife and her Servants, in fumilhing the cheapest and most elegant Set of Di/hesin the various Departments ofCOOKERY, and to inftruct Ladies in many other Particulars of great Importance too numerous to mention in this Title Page. By Mrs. ELI Z. PRICE, of Berkeley-Square, AlTifted by others who have made the Art of Cookery their conftant Study. A NEW EKIT {ON FOR THE PRESENT YEAR, With great ADDITIONS. Here you may quickly learn with Carol . To aft the Iloufewife’s Part, And dvefs a Modern Bill of Fare With Elegance and Art. LONDON: PRINTED FOR THE AUTHORESS And Sold 16, ' by Alex. Hogg, No. Paternoster Kow ; and may be had of all other Bookfellers. [Price only One Shilling. ] N, B. Mrs: Price refpeStfully informs the Ladies, and the Public in general, that all fimilar Pub- lications offered under the Title of her NEW BOOK of COOKERY are fpurious, unlefs bearing her Signature and that of the Publijher, whom jhe has appointed the only Wholefale Ven- der of her New Book of Cookery, or Every Woman a perfect Cook. TO THE PUBLIC. Having, by a long courfe of practice, ac- quired, as I flatter myfelf, a conflderable know- ledge in the whole Art of Cookery, I at length determined to commit my obfervations to writ- ing, and publifli them to the world. I was con- firmed in this refolution by the repeated folici- tations of many of my friends, who having pe- rufed the following receipts while they were yet in manufcript, were pleafed to exprefs their ap- probation of them in the higheft terms of ap- plaufe. I likewife fubmitted this performance to the infpeflion of feveral eminent men and women cooks, who unanimoufly agreed in re- commending it as one of the moji ufeful Com- pendiums of the Jrt of Cookery that have appeared in this kingdom j and declared that all the re- ceipts were formed on fuch a plan, as to unite (economy with elegance. Induced by thefe flatter- ing recommendations, and convinced of the utility of an improved work of this kind, I have ventured to fubmit my performance, with all due deference and refpeft, to the judgmentof the Public, but particularly to the Ladies, at whofe hands I reft in full hopes of candid treatment. TO THE PUBLIC. To render this Book the more extenfively ufeful, I have added a final! colledion of the moft ap- proved phyfical receipts, which, upon repeated trials, have been found peculiarly efficacious in the refpedive diforders to which they have been applied. The Reader will likewife find (be- fides a variety of receipts in every branch of Cookery) complete inftrudions for Marketing, feveral modern Bills of Fare, the Art of Clear- Starching, various Receipts in Confedlionary, fome choice and valuable Directions for preferv- ing and improving Beauty, &c. &c. In ffiort, I have exerted my utmoft endeavours to render this performance as complete as poffible, and humbly hope that it will meet with a favourable reception, as it treats of an art which defervedly claims the attention of the Ladies in general, and of Maid-Servants in particular, who, by a careful perufal of the following Iheets, will foon become perfectly accompiiffied in the whole Art of Cookery. ELIZ. PRICE, Berkley-Square, THE New Book of Cookery , FOR THE PRESENT YEAR. INCLUDING The Newell Improvements on the Subject. CHAP. I. OF BOILING. Rules and DireCions necejfary to he previoufy olferved in Boiling. regard to the time fufficient for boiling any WITHkind of meat, it is generally beft to allow a quarter of an hour for every pound, when the joint is put into boiling water. Take particular care that your pot be very clean, and fkim it well; for otherwife the fcum will flick to your meat and make it look black. All forts of frefli meat you muft put in when the water boils 3 but fait meat when it is cold. To boil Veal. Let there be a good fire when the meat is put in, and as foon as-the fcum begins to rife, take it clear off. A knuckle of veal takes more boiling than any other joint in proportion to its weight: for this obvious reafon, becaufe] all the griftles ought to be boiled foft and ten- der. Some cooks put a little milk in the pot with veal, to make it white. Boiled veal may either be fent to ta- ble with bacon and greens, or with parfley and butter. To boilMutton or Beef. Having put in your meat, be careful to fkim it well, for a fcum will rife on every thing that is boiled. The NEW BOOK of COOKERY. A thick piece of beef, of twelve or thirteen pounds weight, will take about two hours and a half after the pot boils, if it is put in when the water is cold. When the meat is boiled, you may ferve it up with carrots, potatoes, greens, or turnips. A leg or loin of mutton may likewife be accompanied with melted butter and capers. To boll a Leg of Lamb , with the Loin fried dhout it. Boil the leg about an hour, cut the loin into fteaks, beat them with a cleaver, fry them nice and brown, and flew them a little in ftrong gravy ; you mud then put the leg in thedifh, lay the fteaks round it, place fome’ftewed fpinach and crifp parfley on each fteak, pour on the gravy, and ferve up the whole with goofeberry fauce. To ball a Leg of Pork. After it has lain in fait fix or feven days, put it into the pot to boil, and take care that the fire be very good all the while it is drefiing; becaufe it ought to be fully boiled, and requires half an hour more boiling than a leg of veal of the fame weight. It is generally accompanied with a peas-pudding, muftard, buttered turnips, greens, or carrots. To boil Pickled Pork. Having waflied the pork, and feraped it clean, put it in when the water is cold, or, as Tome fay, when the water boils; if a piece of a middling fize, an hour will boil it; if a very large piece an hour and a half, or two hours. It will turn to a jelly ifkept too long it the pot. To boil a Tongue. If the tongue be a dry one, fteep it in water all night, and then let it boil three hours ; if it be juft out of pickle, you may foak it three hours in cold water, and after that boll it tillit becomes fit to peel. To boll a Haunch of Venifon. Firft let the haunch continue in fait for a week, and then boil it with fome turnips, young cabbages, a cau- Of BOILING. liflowcr. and beet-roots ; and when you have put your venifon in the didi, let the vegetables be difpofed in fe- parate plates round it, and then you may ferve it up at table. To boll a Mam. After putting your ham into the copper, let it be about three or four hours before it boils, and keep it well fkimmed all the time : if it is a fmall one, an hour and a half is diffident to boil it, after the copper has begun to boil j and, if a large one, it will require two hours.—• When you have taken it up, drip off the fkin, rub the ham all over with the contents ofan egg, drew crumbs of bread on it, bafte it with butter, and fet it to the fire till it becomes a light brown ; then, if it is to be eat hot, you may garnifh, the difti with carrots, and fend it up. To boll a Calf’s Head. Pick the head very clean, and foak It In water fome time before you put it into the pot; the brains rauft then be tied up in a rag, and put in at the fame time with the head, together with a piece of bacon.—When it is done enough you may grill it before the fire, and ferve it up with bacon and greens, and with the brains mafh- ed and beat up with a little butter, vinegar, pepper, and fait, or lemon, parfley, and fage, in a feparate plate, and the tongue flit and laid in the fame plate. To boil a Turkey. Firft draw and trufs your turkey, and cut down the breaft-bone with a knife, then few up the fkin again: the breaft may be filled with fluffing prepared in the following manner ; boil a veal Tweet-bread, and chop it fine, with Tome lemon-peel, part of the liver, a handful of bread-crumbs, a little beef-Tuet, and one or two fpoonfuls of cream, with two eggs, nutmeg, Talt, and pepper.—• Mix all thefe ingredients together, and fluff the turkey with part of the fluffing ; the reft may be boiled or fried, and laid round it: dredge your turkey with flour, and The NEW BOOK of COOKERY.

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