Domestic Cookery

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Title: Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers
Author: Elizabeth E. Lea
Release Date: October, 2005 [EBook #9101]?[Yes, we are more than one year ahead of schedule]?[This file was first posted on September 6, 2003]
Edition: 10
Language: English
Character set encoding: ASCII
? START OF THE PROJECT GUTENBERG EBOOK DOMESTIC COOKERY ***
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DOMESTIC COOKERY, USEFUL RECEIPTS, AND HINTS TO YOUNG HOUSEKEEPERS.
BY ELIZABETH E. LEA
"The Source of Liberal Deeds is Wise Economy."
ADVERTISEMENT TO THIRD EDITION.
This Work having passed through two editions, and having met with a very favorable reception, the Authoress has been induced to thoroughly revise and re-arrange the whole work. Numerous additions have also been made, particularly under the heads Miscellaneous Receipts and Hints to Young Housekeepers, which she hopes will be found to have enhanced its value.
INTRODUCTORY ADDRESS.
The compiler of "Useful Receipts and Hints to Young Housekeepers" having entered early in life upon a train of duties, was frequently embarrassed by her ignorance of domestic affairs. For, whilst receipt books for elegant preparations were often seen, those connected with the ordinary, but far more useful part of household duties, were not easily procured; thus situated, she applied to persons of experience, and embodied the information collected in a book, to which, since years have matured her judgment, she has added much that is the result of her own experiments.
Familiar, then, with the difficulties a young housekeeper encounters, when she finds herself in reality the mistress of an establishment, the Authoress offers to her young countrywomen this Work, with the belief that, by attention to its contents, many of the cares attendant on a country or city life, may be materially lessened; and hoping that the directions are such as to be understood by the most inexperienced, it is respectfully dedicated to those who feel an interest in domestic affairs.
MEATS AND POULTRY.
To Boil Fresh Meat.
In boiling fresh meat, care is necessary to have the water boiling all the time it is in the pot; if the pot is not well scummed, the appearance of the meat will be spoiled.
Mutton and beef are preferred, by some, a little rare; but pork and veal should always be well done. A round of beef that is stuffed, will take more than three hours to boil, and if not stuffed, two hours or more, according to the size; slow boiling is the best. A leg of mutton requires from two to three hours boiling, according to the size; a fore-quarter from an hour to an hour and a half; a quarter of lamb, unless, very large, will boil in an hour. Veal and pork will take rather longer to boil than mutton.
All boiled fresh meat should have drawn butter poured over it, after it is dished, and be garnished with parsley.
The liquor that fresh meat, or poultry, is boiled in, should be saved, as an addition of vegetables, herbs, and dumplings make a nourishing soup of it.
A large turkey will take three hours to boil--a small one half that time; secure the legs to keep them from bursting out; turkeys should be blanched in warm milk and water; stuff them and rub their breasts with butter, flour a cloth and pin them in. A large chicken that is stuffed should boil an hour, and small ones half that time. The water should always boil before you put in your meat or poultry. When meat is frozen, soak it in cold water for several hours, and allow more time in the cooking.
To Boil a Turkey.
Have the turkey well cleaned and prepared for cooking, let it lay in salt and water a few minutes; fill it with bread and butter, seasoned with pepper, salt, parsley and thyme; secure the legs and wings, pin it up in a towel, have the water boiling, and put it in, put a little salt in the water; when half done, put in a little