American Cookery

American Cookery - The Art of
Dressing Viands, Fish, Poultry,
and Vegetables

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Title: American Cookery The Art of Dressing Viands, Fish, Poultry,
and Vegetables
Author: Amelia Simmons
Release Date: July 4, 2004 [EBook #12815]
Language: English
Character set encoding: ISO-8859-1
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AMERICAN COOKERY ***

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AMERICAN COOKERY,
OR THE ART OF DRESSING
VIANDS, FISH, POULTRY and VEGETABLES,

AND THE BEST MODES OF MAKING
PASTES, PUFFS, PIES, TARTS, PUDDINGS,
CUSTARDS AND PRESERVES,
AND ALL KINDS OF CAKES, FROM THE IMPERIAL PLUMB TO
PLAIN CAKE.
ADAPTED TO THIS COUNTRY, AND ALL GRADES OF LIFE.
By Amelia Simmons, AN AMERICAN ORPHAN.
PUBLISHED ACCORDING TO ACT OF CONGRESS.
HARTFORD PRINTED BY HUDSON & GOODWIN, FOR THE
AUTHOR.
1796
PREFACE.
As this treatise is calculated for the improvement of the rising
generation of Females in America, the Lady of fashion and fortune will
not be displeased, if many hints are suggested for the more general and
universal knowledge of those females in this country, who by the loss
of their parents, or other unfortunate circumstances, are reduced to the
necessity of going into families in the line of domestics, or taking
refuge with their friends or relations, and doing those things which are
really essential to the perfecting them as good wives, and useful
members of society. The orphan, tho' left to the care of virtuous
guardians, will find it essentially necessary to have an opinion and
determination of her own. The world, and the fashion thereof, is so
variable, that old people cannot accommodate themselves to the various
changes and fashions which daily occur; they will adhere to the fashion
of their day, and will not surrender their attachments to the _good old
way_--while the young and the gay, bend and conform readily to the
taste of the times, and fancy of the hour. By having an opinion and
determination, I would not be understood to mean an obstinate
perseverance in trifles, which borders on obstinacy--by no means, but
only an adherence to those rules and maxims which have flood the test
of ages, and will forever establish the _female character_, a virtuous
character--altho' they conform to the ruling taste of the age in cookery,
dress, language, manners, &c.

It must ever remain a check upon the poor solitary orphan, that while
those females who have parents, or brothers, or riches, to defend their
indiscretions, that the orphan must depend solely upon character. How
immensely important, therefore, that every action, every word, every
thought, be regulated by the strictest purity, and that every movement
meet the approbation of the good and wise.
The candor of the American Ladies is solicitously intreated by the
Authoress, as she is circumscribed in her knowledge, this being an
original work in this country. Should any future editions appear, she
hopes to render it more valuable.
[Illustration]
DIRECTIONS for CATERING, or the procuring the best VIANDS,
FISH, &c.
How to choose Flesh.
BEEF. The large stall fed ox beef is the best, it has a coarse open grain,
and oily smoothness; dent it with your finger and it will immediately
rise again; if old, it will be rough and spungy, and the dent remain.
Cow Beef is less boned, and generally more tender and juicy than the
ox, in America, which is used to labor.
Of almost every species of Animals, Birds and Fishes, the female is the
tenderest, the richest flavour'd, and among poultry the soonest fattened.
_Mutton_, grass-fed, is good two or three years old.
_Lamb_, if under six months is rich, and no danger of imposition; it
may be known by its size, in distinguishing either.
_Veal_, is soon lost--great care therefore is necessary in purchasing.
Veal bro't to market in panniers, or in carriages, is to be prefered to that
bro't in bags, and flouncing on a sweaty horse.
_Pork_, is known by its size, and whether properly fattened by its

appearance.
To make the best Bacon.
To each ham put one ounce saltpetre, one pint bay salt, one pint
molasses, shake together 6 or 8 weeks, or when a large quantity is
together, bast them with the liquor every day; when taken out to dry,
smoke three weeks with cobs or malt fumes. To every ham may be
added a cheek, if you stow away a barrel and not alter the composition,
some add a shoulder. For transportation or exportation, double the