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The Virginia Housewife

The Virginia Housewife

by Mary Randolph

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About this eBook

Author
Randolph, Mary, 1762-1828
Title
The Virginia Housewife; Or, Methodical Cook
Credits
E-text prepared by David Starner, Kevin Handy, and the Project Gutenberg Online Distributed Proofreading Team
Language
English
LoC Class
TX: Technology: Home economics
Subject
Cooking -- Virginia
Category
Text
eBook-No.
12519
Project Gutenberg
https://www.gutenberg.org/ebooks/12519
Release Date
June 1, 2004
Copyright
Public domain in the USA.

Contents

  1. 1.THE
  2. 2.VIRGINIA — HOUSEWIFE:
  3. 3.OR — METHODICAL COOK.
  4. 4.BY MRS. MARY RANDOLPH. — METHOD IS THE SOUL OF MANAGEMENT — 1860 — PREFACE. — INTRODUCTION. — CONTENTS.
  5. 5.SOUPS — ASPARAGUS SOUP. — BEEF SOUP. — GRAVY SOUP. — SOUP WITH BOUILLI. — VEAL SOUP. — OYSTER SOUP. — BARLEY SOUP. — DRIED PEA SOUP. — GREEN PEA SOUP. — OCHRA SOUP. — HARE OR RABBIT SOUP. — SOUP OF ANY KIND OF OLD FOWL. — CATFISH SOUP. — ONION SOUP. — TO DRESS TURTLE. — FOR THE SOUP. — MOCK TURTLE SOUP OF CALF'S HEAD.
  6. 6.BEEF. — DIRECTIONS FOR CURING BEEF. — TO DRY BEEF FOR SUMMER USE. — TO CORN BEEF IN HOT WEATHER. — IMPORTANT OBSERVATIONS ON ROASTING, BOILING, FRYING, &c. — BEEF A-LA-MODE. — BRISKET OF BEEF BAKED. — BEEF OLIVES. — TO STEW A RUMP OF BEEF. — A FRICANDO OF BEEF. — AN EXCELLENT METHOD OF DRESSING BEEF. — TO COLLAR A FLANK OF BEEF. — TO MAKE HUNTERS' BEEF. — A NICE LITTLE DISH OF BEEF. — BEEF STEAKS. — TO HASH BEEF. — BEEF STEAK PIE. — BEEF A-LA-DAUBE.
  7. 7.VEAL. — DIRECTIONS FOR THE PIECES IN THE DIFFERENT QUARTERS OF VEAL. — VEAL CUTLETS FROM THE FILLET OR LEG. — VEAL CHOPS. — VEAL CUTLETS. — KNUCKLE OF VEAL. — BAKED FILLET OF VEAL. — SCOTCH COLLOPS OF VEAL. — VEAL OLIVES. — RAGOUT OF A BREAST OF VEAL. — FRICANDO OF VEAL. — TO MAKE A PIE OF SWEETBREADS AND OYSTERS. — MOCK TURTLE OF CALF'S HEAD. — TO GRILL A CALF'S HEAD. — TO COLLAR A CALF'S HEAD. — CALF'S HEART, A NICE DISH. — CALF'S FEET FRICASSEE. — TO FRY CALF'S FEET. — TO PREPARE RENNET. — TO HASH A CALF'S HEAD. — TO BAKE A CALF'S HEAD. — TO STUFF AND ROAST A CALF'S LIVER. — TO BROIL CALF'S LIVER.
  8. 8.LAMB. — TO ROAST THE FORE-QUARTER, &c.
  9. 9.BAKED LAMB.
  10. 10.FRIED LAMB.
  11. 11.TO DRESS LAMB'S HEAD AND FEET.
  12. 12.MUTTON.
  13. 13.BOILED LEG OF MUTTON.
  14. 14.ROASTED LEG.
  15. 15.BAKED LEG OF MUTTON.
  16. 16.STEAKS OF A LEG OF MUTTON.
  17. 17.TO HARRICO MUTTON.
  18. 18.MUTTON CHOPS.
  19. 19.BOILED BREAST OF MUTTON.
  20. 20.BREAST OF MUTTON IN RAGOUT.
  21. 21.TO GRILL A BREAST OF MUTTON.
  22. 22.BOILED SHOULDER OF MUTTON.
  23. 23.SHOULDER OF MUTTON WITH CELERY SAUCE.
  24. 24.ROASTED LOIN OF MUTTON. — PORK.
  25. 25.TO CURE BACON.
  26. 26.TO MAKE SOUSE.
  27. 27.TO ROAST A PIG.
  28. 28.TO BARBECUE SHOTE. [1]
  29. 29.TO ROAST A FORE-QUARTER OF SHOTE.
  30. 30.TO MAKE SHOTE CUTLETS.
  31. 31.TO CORN SHOTE.
  32. 32.SHOTE'S HEAD.
  33. 33.LEG OF PORK WITH PEASE PUDDING.
  34. 34.STEWED CHINE.
  35. 35.TO TOAST A HAM.
  36. 36.TO STUFF A HAM.
  37. 37.SOUSED FEET IN RAGOUT.
  38. 38.TO MAKE SAUSAGES.
  39. 39.TO MAKE BLACK PUDDINGS.
  40. 40.A SEA PIE.
  41. 41.TO MAKE PASTE FOR THE PIE.
  42. 42.BOLOGNA SAUSAGES. — FISH.
  43. 43.TO CURE HERRINGS.
  44. 44.TO BAKE STURGEON.
  45. 45.TO MAKE STURGEON CUTLETS.
  46. 46.STURGEON STEAKS.
  47. 47.TO BOIL STURGEON.
  48. 48.TO BAKE A SHAD.
  49. 49.TO BOIL A SHAD.
  50. 50.TO ROAST A SHAD.
  51. 51.TO BROIL A SHAD.
  52. 52.TO BOIL ROCK FISH.
  53. 53.TO FRY PERCH.
  54. 54.TO PICKLE OYSTERS.
  55. 55.TO MAKE A CURRY OF CATFISH.
  56. 56.TO DRESS A COD'S HEAD AND SHOULDERS.
  57. 57.TO MAKE SAUCE FOR THE COD'S HEAD.
  58. 58.TO DRESS A SALT COD.
  59. 59.MATELOTE OF ANY KIND OF FIRM FISH.
  60. 60.CHOWDER, A SEA DISH.
  61. 61.TO PICKLE STURGEON.
  62. 62.TO CAVEACH FISH.
  63. 63.TO DRESS COD FISH.
  64. 64.COD FISH PIE.
  65. 65.TO DRESS ANY KIND OF SALTED FISH.
  66. 66.TO FRICASSEE COD SOUNDS AND TONGUES.
  67. 67.AN EXCELLENT WAY TO DRESS FISH.
  68. 68.FISH A-LA-DAUB.
  69. 69.FISH IN JELLY.
  70. 70.TO MAKE EGG SAUCE FOR A SALT COD.
  71. 71.TO DRESS COD SOUNDS.
  72. 72.TO STEW CARP.
  73. 73.TO BOIL EELS.
  74. 74.TO PITCHCOCK EELS.
  75. 75.TO BROIL EELS.
  76. 76.TO SCOLLOP OYSTERS.
  77. 77.TO FRY OYSTERS.
  78. 78.TO MAKE OYSTER LOAVES. — POULTRY, &c.
  79. 79.TO ROAST A GOOSE.
  80. 80.TO MAKE SAUCE FOR A GOOSE.
  81. 81.TO BOIL DUCKS WITH ONION SAUCE.
  82. 82.TO MAKE ONION SAUCE.
  83. 83.TO ROAST DUCKS.
  84. 84.TO BOIL A TURKEY WITH OYSTER SAUCE.
  85. 85.TO MAKE SAUCE FOR A TURKEY.
  86. 86.TO ROAST A TURKEY.
  87. 87.TO MAKE SAUCE FOR A TURKEY.
  88. 88.TO BOIL FOWLS.
  89. 89.TO MAKE WHITE SAUCE FOR FOWLS.
  90. 90.FRICASSEE OF SMALL CHICKENS.
  91. 91.TO ROAST LARGE FOWLS.
  92. 92.TO MAKE EGG SAUCE.
  93. 93.TO BOIL YOUNG CHICKENS.
  94. 94.TO ROAST YOUNG CHICKENS.
  95. 95.FRIED CHICKENS.
  96. 96.TO ROAST WOODCOCKS OR SNIPES.
  97. 97.TO ROAST WILD DUCKS OR TEAL.
  98. 98.TO BOIL PIGEONS.
  99. 99.TO ROAST PIGEONS.
  100. 100.TO ROAST PARTRIDGES OR ANY SMALL BIRDS.
  101. 101.TO BROIL RABBITS.
  102. 102.TO ROAST RABBITS.
  103. 103.TO STEW WILD DUCKS.
  104. 104.TO DRESS DUCKS WITH JUICE OF ORANGES.
  105. 105.TO DRESS DUCKS WITH ONIONS.
  106. 106.TO ROAST A CALF'S HEAD.
  107. 107.TO MAKE A DISH OF CURRY AFTER THE EAST INDIAN MANNER.
  108. 108.DISH OF RICE TO BE SERVED UP WITH THE CURRY, IN A DISH BY ITSELF.
  109. 109.OCHRA AND TOMATOS.
  110. 110.GUMBO--A WEST INDIA DISH.
  111. 111.PEPPER POT.
  112. 112.SPANISH METHOD OF DRESSING GIBLETS.
  113. 113.PASTE FOR MEAT DUMPLINS.
  114. 114.TO MAKE AN OLLO--A SPANISH DISH.
  115. 115.ROPA VEIJA--SPANISH.
  116. 116.CHICKEN PUDDING, A FAVOURITE VIRGINIA DISH.
  117. 117.TO MAKE POLENTA.
  118. 118.MACARONI.
  119. 119.MOCK MACARONI.
  120. 120.TO MAKE CROQUETS.
  121. 121.TO MAKE VERMECELLI.
  122. 122.COMMON PATTIES.
  123. 123.EGGS IN CROQUETS.
  124. 124.OMELETTE SOUFFLE.
  125. 125.FONDUS.
  126. 126.A NICE TWELVE O'CLOCK LUNCHEON.
  127. 127.EGGS A-LA-CREME.
  128. 128.SAUCE A-LA-CREME, FOR THE EGGS.
  129. 129.CABBAGE A-LA-CREME.
  130. 130.TO MAKE AN OMELETTE.
  131. 131.OMELETTE--ANOTHER WAY.
  132. 132.GASPACHO--SPANISH
  133. 133.EGGS AND TOMATOS.
  134. 134.TO FRICASSEE EGGS. — SAUCES.
  135. 135.FISH SAUCE, TO KEEP A YEAR.
  136. 136.SAUCE FOR WILD FOWL.
  137. 137.SAUCE FOR BOILED RABBITS.
  138. 138.GRAVY.
  139. 139.FORCEMEAT BALLS.
  140. 140.SAUCE FOR BOILED DUCKS OR RABBITS.
  141. 141.LOBSTER SAUCE.
  142. 142.SHRIMP SAUCE.
  143. 143.OYSTER SAUCE FOR FISH.
  144. 144.CELERY SAUCE.
  145. 145.MUSHROOM SAUCE.
  146. 146.COMMON SAUCE.
  147. 147.TO MELT BUTTER.
  148. 148.CAPER SAUCE.
  149. 149.OYSTER CATSUP.
  150. 150.CELERY VINEGAR. — VEGETABLES.
  151. 151.TO DRESS SALAD.
  152. 152.TO BOIL POTATOS.
  153. 153.TO FRY SLICED POTATOS.
  154. 154.POTATOS MASHED.
  155. 155.POTATOS MASHED WITH ONIONS.
  156. 156.TO ROAST POTATOS.
  157. 157.TO ROAST POTATOS UNDER MEAT.
  158. 158.POTATO BALLS.
  159. 159.JERUSALEM ARTICHOKES.
  160. 160.CABBAGE.
  161. 161.SAVOYS.
  162. 162.SPROUTS AND YOUNG GREENS.
  163. 163.ASPARAGUS.
  164. 164.SEA-KALE.
  165. 165.TO SCOLLOP TOMATOS.
  166. 166.TO STEW TOMATOS.
  167. 167.CAULIFLOWER.
  168. 168.RED BEET ROOTS.
  169. 169.PARSNIPS.
  170. 170.CARROTS.
  171. 171.TURNIPS.
  172. 172.TO MASH TURNIPS.
  173. 173.TURNIP TOPS.
  174. 174.FRENCH BEANS.
  175. 175.ARTICHOKES.
  176. 176.BROCOLI.
  177. 177.PEAS.
  178. 178.PUREE OF TURNIPS.
  179. 179.RAGOUT OF TURNIPS.
  180. 180.RAGOUT OF FRENCH BEANS, SNAPS, STRING BEANS.
  181. 181.MAZAGAN BEANS.
  182. 182.LIMA, OR SUGAR BEANS.
  183. 183.TURNIP ROOTED CABBAGE.
  184. 184.EGG PLANT.
  185. 185.POTATO PUMPKIN.
  186. 186.SWEET POTATO.
  187. 187.SWEET POTATOS STEWED.
  188. 188.SWEET POTATOS BROILED.
  189. 189.SPINACH.
  190. 190.SORREL.
  191. 191.CABBAGE PUDDING.
  192. 192.SQUASH OR CIMLIN.
  193. 193.WINTER SQUASH.
  194. 194.FIELD PEAS.
  195. 195.CABBAGE WITH ONIONS.
  196. 196.SALSIFY.
  197. 197.STEWED SALSIFY.
  198. 198.STEWED MUSHROOMS.
  199. 199.BROILED MUSHROOMS.
  200. 200.TO BOIL RICE.
  201. 201.RICE JOURNEY, OR JOHNNY CAKE. — PUDDINGS, &c.
  202. 202.OBSERVATIONS ON PUDDINGS AND CAKES.
  203. 203.RICE MILK FOR A DESSERT.
  204. 204.TO MAKE PUFF PASTE.
  205. 205.TO MAKE MINCEMEAT FOR PIES.
  206. 206.TO MAKE JELLY FROM FEET.
  207. 207.A SWEETMEAT PUDDING.
  208. 208.TO MAKE AN ORANGE PUDDING.
  209. 209.AN APPLE CUSTARD.
  210. 210.BOILED LOAF.
  211. 211.TRANSPARENT PUDDING.
  212. 212.FLUMMERY.
  213. 213.BURNT CUSTARD.
  214. 214.AN ENGLISH PLUM PUDDING.
  215. 215.MARROW PUDDING.
  216. 216.SIPPET PUDDING.
  217. 217.SWEET POTATO PUDDING.
  218. 218.AN ARROW ROOT PUDDING.
  219. 219.SAGO PUDDING.
  220. 220.PUFF PUDDING.
  221. 221.RICE PUDDING.
  222. 222.PLUM PUDDING.
  223. 223.ALMOND PUDDING.
  224. 224.QUIRE OF PAPER PANCAKES.
  225. 225.A CURD PUDDING.
  226. 226.LEMON PUDDING.
  227. 227.BREAD PUDDING.
  228. 228.THE HENRIETTA PUDDING.
  229. 229.TANSEY PUDDING.
  230. 230.CHERRY PUDDING.
  231. 231.APPLE PIE.
  232. 232.BAKED APPLE PUDDING.
  233. 233.A NICE BOILED PUDDING.
  234. 234.AN EXCELLENT AND CHEAP DESSERT DISH.
  235. 235.SLICED APPLE PUDDING.
  236. 236.BAKED INDIAN MEAL PUDDING.
  237. 237.BOILED INDIAN MEAL PUDDING.
  238. 238.PUMPKIN PUDDING.
  239. 239.FAYETTE PUDDING.
  240. 240.MACCARONI PUDDING.
  241. 241.POTATO PASTE.
  242. 242.COMPOTE OF APPLES.
  243. 243.CHARLOTTE.
  244. 244.APPLE FRITTERS.
  245. 245.BELL FRITTERS.
  246. 246.BREAD FRITTERS.
  247. 247.SPANISH FRITTERS.
  248. 248.TO MAKE MUSH. — CAKES.
  249. 249.JUMBALS.
  250. 250.MACAROONE.
  251. 251.TO MAKE DROP BISCUIT.
  252. 252.TAVERN BISCUIT.
  253. 253.RUSK.
  254. 254.GINGER BREAD.
  255. 255.PLEBEIAN GINGER BREAD.
  256. 256.SUGAR GINGER BREAD.
  257. 257.DOUGH NUTS--A YANKEE CAKE.
  258. 258.RISEN CAKE.
  259. 259.POUND CAKE.
  260. 260.SAVOY OR SPUNGE CAKE.
  261. 261.A RICH FRUIT CAKE.
  262. 262.NAPLES BISCUIT.
  263. 263.SHREWSBURY CAKES.
  264. 264.LITTLE PLUM CAKES.
  265. 265.SODA CAKES.
  266. 266.TO MAKE BREAD.
  267. 267.TO MAKE NICE BISCUIT.
  268. 268.RICE BREAD.
  269. 269.MIXED BREAD.
  270. 270.PATENT YEAST.
  271. 271.TO PREPARE THE CAKES.
  272. 272.ANOTHER METHOD FOR MAKING YEAST.
  273. 273.NICE BUNS.
  274. 274.MUFFINS.
  275. 275.FRENCH ROLLS.
  276. 276.CRUMPETS.
  277. 277.APOQUINIMINC CAKES.
  278. 278.BATTER CAKES.
  279. 279.BATTER BREAD.
  280. 280.CREAM CAKES.
  281. 281.SOUFLE BISCUITS.
  282. 282.CORN MEAL BREAD.
  283. 283.SWEET POTATO BUNS.
  284. 284.RICE WOFFLES.
  285. 285.VELVET CAKES.
  286. 286.CHOCOLATE CAKES.
  287. 287.WAFERS.
  288. 288.BUCKWHEAT CAKES.
  289. 289.OBSERVATIONS ON ICE CREAMS.
  290. 290.ICE CREAMS.
  291. 291.VANILLA CREAM.
  292. 292.RASPBERRY CREAM.
  293. 293.STRAWBERRY CREAM
  294. 294.COCOA NUT CREAM.
  295. 295.CHOCOLATE CREAM.
  296. 296.OYSTER CREAM.
  297. 297.ICED JELLY.
  298. 298.PEACH CREAM.
  299. 299.COFFEE CREAM.
  300. 300.QUINCE CREAM.
  301. 301.CITRON CREAM.
  302. 302.ALMOND CREAM.
  303. 303.LEMON CREAM.
  304. 304.LEMONADE ICED.
  305. 305.TO MAKE CUSTARD.
  306. 306.TO MAKE A TRIFLE.
  307. 307.RICE BLANC MANGE.
  308. 308.FLOATING ISLAND.
  309. 309.SYLLABUB. — COLD CREAMS.
  310. 310.LEMON CREAM.
  311. 311.ORANGE CREAM.
  312. 312.RASPBERRY CREAM.
  313. 313.TEA CREAM.
  314. 314.SAGO CREAM.
  315. 315.BARLEY CREAM.
  316. 316.GOOSEBERRY FOOL.
  317. 317.TO MAKE SLIP.
  318. 318.CURDS AND CREAM.
  319. 319.BLANC MANGE.
  320. 320.TO MAKE A HEN'S NEST. — Little Dishes for a Second Course, or Supper.
  321. 321.PHEASANTS A-LA-DAUB.
  322. 322.PARTRIDGES A-LA-DAUB.
  323. 323.CHICKENS A-LA-DAUB.
  324. 324.TO MAKE SAVOURY JELLY.
  325. 325.TURKEY A-LA-DAUB.
  326. 326.SALMAGUNDI.
  327. 327.AN EXCELLENT RELISH AFTER DINNER.
  328. 328.TO STEW PERCH. — PRESERVES.
  329. 329.DIRECTIONS FOR MAKING PRESERVES.
  330. 330.TO PRESERVE CLING-STONE PEACHES.
  331. 331.CLING-STONES SLICED.
  332. 332.SOFT PEACHES.
  333. 333.PEACH MARMALADE.
  334. 334.PEACH CHIPS.
  335. 335.PEARS.
  336. 336.PEAR MARMALADE.
  337. 337.QUINCES.
  338. 338.CURRANT JELLY.
  339. 339.QUINCE JELLY.
  340. 340.QUINCE MARMALADE.
  341. 341.CHERRIES.
  342. 342.MORELLO CHERRIES.
  343. 343.TO DRY CHERRIES.
  344. 344.RASPBERRY JAM.
  345. 345.TO PRESERVE STRAWBERRIES.
  346. 346.STRAWBERRY JAM.
  347. 347.GOOSEBERRIES.
  348. 348.APRICOTS IN BRANDY.
  349. 349.PEACHES IN BRANDY.
  350. 350.CHERRIES IN BRANDY.
  351. 351.MAGNUM BONUM PLUMS IN BRANDY. — PICKLING.
  352. 352.LEMON PICKLE.
  353. 353.TOMATO CATSUP.
  354. 354.TOMATO MARMALADE.
  355. 355.TOMATO SWEET MARMALADE.
  356. 356.TOMATO SOY.
  357. 357.PEPPER VINEGAR.
  358. 358.MUSHROOM CATSUP.
  359. 359.TARRAGON OR ASTRAGON VINEGAR.
  360. 360.CURRY POWDER.
  361. 361.TO PICKLE CUCUMBERS.
  362. 362.OIL MANGOS.
  363. 363.TO MAKE THE STUFFING FOR FORTY MELONS.
  364. 364.TO MAKE YELLOW PICKLE.
  365. 365.TO MAKE GREEN PICKLES.
  366. 366.TO PREPARE VINEGAR FOR GREEN OR YELLOW PICKLE.
  367. 367.TO PICKLE ONIONS.
  368. 368.TO PICKLE NASTERTIUMS.
  369. 369.TO PICKLE RADISH PODS.
  370. 370.TO PICKLE ENGLISH WALNUTS.
  371. 371.TO PICKLE PEPPERS.
  372. 372.TO MAKE WALNUT CATSUP.
  373. 373.TO PICKLE GREEN NECTARINES OR APRICOTS.
  374. 374.TO PICKLE ASPARAGUS.
  375. 375.OBSERVATIONS ON PICKLING. — CORDIALS, &c.
  376. 376.GINGER WINE.
  377. 377.ORGEAT.
  378. 378.CHERRY SHRUB.
  379. 379.CURRANT WINE.
  380. 380.TO MAKE CHERRY BRANDY.
  381. 381.ROSE BRANDY.
  382. 382.PEACH CORDIAL.
  383. 383.RASPBERRY CORDIAL.
  384. 384.RASPBERRY VINEGAR.
  385. 385.MINT CORDIAL.
  386. 386.HYDROMEL, OR MEAD.
  387. 387.TO MAKE A SUBSTITUTE FOR ARRACK.
  388. 388.LEMON CORDIAL.
  389. 389.GINGER BEER.
  390. 390.SPRUCE BEER.
  391. 391.MOLASSES BEER.
  392. 392.TO KEEP LEMON-JUICE.
  393. 393.SUGAR VINEGAR.
  394. 394.HONEY VINEGAR.
  395. 395.SYRUP OF VINEGAR.
  396. 396.AROMATIC VINEGAR.
  397. 397.VINEGAR OF THE FOUR THIEVES.
  398. 398.LAVENDER WATER.
  399. 399.HUNGARIAN WATER.
  400. 400.TO PREPARE COSMETIC SOAP FOR WASHING THE HANDS.
  401. 401.COLOGNE WATER.
  402. 402.SOFT POMATUM.
  403. 403.TO MAKE SOAP.
  404. 404.TO MAKE STARCH.
  405. 405.TO DRY HERBS.
  406. 406.TO CLEAN SILVER UTENSILS.
  407. 407.TO MAKE BLACKING.
  408. 408.TO CLEAN KNIVES AND FORKS. — Footnotes:

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