Cookery and Pastry as taught and practiced by Mrs. Maciver, teacher of those arts in Edinburgh [New ed.]

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K

E

RAY.

AND.

row 5 fF Roy, AS TAUGHT

Mus TEACHER

A NEW

AND

MAO G1:

OF THOSE

EDITION,

TO

PRACTISED

WHICH

BY

V oR,

ARTS

IN EDINBURGH,

WITH

ADDITIONS.

ARE

i

ADDED,

FIGURES OF DINNER AND SUPPER COURSES, FROM FIVE TO FIFTEEN DISHES. ALS0,

A CORRECT LIST OF EVERY THING IN SEASON FOR EVERY MONTH IN THE YEAR. ae

LO 8 Doe hs Printed for C. ELLIOT and T. KAY, oppofite Somerfet-Place, Strand; and C, ELLIO Bs Evinsvugen:

M,DCC,LXXXIX,

fe

a

aye TL

os

4 eo

HISTORICAL

MEBICAL

ADVERTISEMENT. FORMER EDITIONS. HE Author’s fituation in life hath led her to be much converfant in Cookery, Paftry, &c. -

and afforded her ample opportunity of knowing the moft approved methods practifed by others, and allo of making experiments of her own. Some yearg ago fhe opened a {chool in this city for inftru@ing young Ladies in this neceflary branch of female edu’ cation; and {he hath the fatisfaction to find that fuc~

cefs hath accompanied her labours. And many of her.fcholars, and others, having repeatedly folicited her to make her receipts public; thefe folicitations,

joined to an hearty defire of doing every thing thar it was thought could be ufeful in the way of her bu. gnefs, have at length detergiined her to this publication.

She ts far from thinking this little Book

perfeét; but as all the receipts contained in it have been frequently practifed by her, fhe is hopeful iit will be found a gogd practical treatife. Edinburgh, November, 1783,

A.2

‘e

| ae:

:

ADVERTISEMENT. BHIS

EDETION.

T was fuggefted by fome friends, that the addi- : tion of fome Figures of Courfes for Dinners and Suppers fhould be fubjoined; accordingly, I have made out feveral Courfes from five to fifteen difhes. As for Supper courfes, a lift of things for that purpofe is given, fyom which any Lady of the fmalleft “experience may form Suppers of any extent accord

ing to the articles that are in feafon.

All the difhes

for both Dinners and Suppers are to be found in this little Book; and it is prefumed it is calculated for the genteel and middling ranks of life, and not filled with difhes that will never be ufed by one out of an hundred families that may purchafe them. There 18 hkewife added a correct lift of ever thing in Sea.

{on im every month of the year, which will be found particularly ufeful to young houfe-keepers. SUSANNA

MACIVER.,

Edinburgh, Dec. 1788.

:

CONTE 4 ts.

CON,T.G.N5. Coke SA. 2

Po

§ OU" Bes; A ftock for foups or fauces, Spices proper to be mixed with any kind of feafoniny;

Imperial white foup, Pigeon foup, Hare foup, -

Green fummer foup, Plumb pottage,

Leek foup,

e

-

=

-

-

a

Onion foup, Peafe foup,

-

-

-

-

2.

-

-

-

-

=

-

~

‘To make the fame oe ears in i fummer as green i Green meagre foup, €

HAF. FilS H.

To drefs a cod’s head,

To ftew foles, To fry foles,

©

To pot any fort of fifh,

-

-

To pickle oytters, ~ To pickle mufcles or cockles,

= ;

To {callop oyfters,

-

To ttuff large haddocks,

-

=

‘To make parton or crab pies,

-

-

3%

"

33

«a

‘To few trouts with brown fauce, To pot eels,

34 Be

-

35

~

36 36

°

The beft way of pottingfrethherrings,

°

‘To fry turbot,

Foe

-

Py

30 5f

-

-

=

To drefs a fea-cat with a wite fauce,

29

30

> -

-

.

28 2S

-

-

-

26 27

1

PA °

-

To drefs whitens with a white fauce, A fricafee of lobfters,

2S. 626

-

= nae

_

To brown oytters iin their own juice, To drefs haddocks with a brown fauce,

To drefs a fea-cat,

-

=

-

24 25

-

=

=

To fricafee oyfters, cockles, or syylcles,

22 2h

°

=

2 =

2t a5

pe)

-

~

-

18

foup,.

=

=

Vo roa falmon, To crimp fkate,

19 98

-

-

-

oH

-

-

“

17 17

-

”

To drefs fmall cod with ale-fauce, ‘To crimp cod after the Dutch manner,

-

=

II,

-

‘To roaft a cod’s head. To broil cod,

13 14

14. a5 16

-

=s -

Page

e

ee

on

iteU4

ae

es

38

-

39

CHAP,

’

wer

2 we

CONT BE NaS. CerEtt A 2 PES ie

To red a rump of beef,

‘To make a mutton ham,

-

-

a bacon ham,

II.

>

-

-

.

24

To make forced-meat balls, To ftew a rump of beef,

-

-

~

-

_

-

-

=

~

-

-

-

-

-

=

P

-

~

-

-

-

=

=

‘Yo make veal fricandvoes, ~ veal olives, To drefs a calf’s head, To make brain cakes, "To turtle a calf’s head,

=

-

}

-

«

-

~ “

-

-

-

=

-

= e

=

-

‘To make mutton cutlets, ‘Co hath co!d mutton,

=

at

=

‘fo pot a calf’s head,

-

-

-

=

-

°

=

-

=. -

To make a haricot of mutton,

"Lo drefs a difh of mutton with paper in piace of coals, To boil a leg of lamb with cabbage or ants Lamb covered with rice,

To drefs a lamb’s head,

-

_

-

—_-

-

.

-

*

.

=

is

A. good Scotch haggies,

oe

‘fo make puddings either Bt eeor cow’s blood, liver pudiings, °

apy le puddings,

_.

-

‘A famb’s haggies, A pudding of lamb’s blood,

-




-

=

°

|

oe

= -

2

ae = "To make red-currant jelly, White-currant jelly, % y, t-jell Black-curran To preferve whole currants, An excellent way of doing currants for prefent ufe, » ~ To preferve rafberries whole,

4

-

To make rafberry jam,

To preferve green goofeberries, ° red goofeberries, ~ To make goofeberry jam, =. jelly, berry goofe To preferve cherries, cherries with ftalks and leaves, apricots, : To make apricot jam, , plums gauge To preferve green magnum plums, ° . To keep common plums for tarts, > To preferve peaches, * pears, ©

Chip and jelly of apples, To preferve apples green, be fyrup, in Apples ° To preferve cucumbers, =

melons,

ss

yreen almonds, harberries, —

-

* °

To make jemap fyrup,

-

Syrup of clove julyflower, of violets, enfes of : paieto rofes,

Pe

=

of mmaidenharr, af turnip, af nettles,

Conferve of rofes, To make tablets,

° o

i=

=

2 7

“ -

.

196 198 199 201 202 202 203 204 205 206 206 208

209

210 Qi 21¥ alz 214)

214 215 216 217 218 218

-

220 22% 220 22% 22% 223 24d. 225 227 227 2,30 230 231 232 233 234 234

235

235 236 236

237

Te.

'

sit

CONTENTS

To make barley-fugar,

-

glazing for feed or plum-cake,

‘Yo mango cucumbers, To pickle wainuts, mufhrooms, cauliflowers,

2

1

239

-

239° 24t-

-

:

-

-

Ad 243

°-

;

=

244 2AA

~

_

“=

-

goofeberry vinegar,

Kketckup, walnut ketchup,

245 246

=

To make pickle-lillo, er Indian pickle, fugar vinegar, -

~

=.

-

-

246 248

-

248°

-

249 249

a twenty pmt barrel of double-rum fhrub, the true French white ratafia, Family dinners of five difhes, ~

250 25% 253

.

-

feven difhes, eight difhes,

.

Page 238

-

-

onions, red cabbage,

beet-root, barberries,

°

°

nine difhes, tem difhes, twelve difhes,

fifteen difhes,

* -

-

254

-

=

255

° =.

~

'

>

Things for fupper difhes, Litt of things in feafon inj every month of the year,

-

255° 256 256

256

257 258

N.B. The liquid meafure is given in Scotch; but _it can in a minute be reduced into Englith by the following. | Englith and Scotch ‘gallon (wine and fpirit meafure the fame;

1 Scotch pintisequal to 4 Englith pints;

1 Scotch chopin to 2 Englifh pints;

_

3 Scotch mutchkin to one Englith pint; 1 Scotch half-mutchkinto a half-pint Englith; _ and fo on. ; eo ae

COOKERY

~ COOKERY anv PASTRY.

CHAP

IL

5:0 UF's A Stock for Soups or Sauces,

| é pee a roundof beef and put it into a pot of cold water. If it is a large piece, let it boil three quarters of an hour. Take it out, and {core it well on all fides with a knife, to draw

the juice from it; then put the beef and juice into the pot again; put in fome whole black and Jamaica pepper, a few cloves, a faggot of {weet herbs, two or ‘three onions, and a large carrot. Let

all boil together, until the whole fub-

{tance is out of the meat; then ftrain it off, and let it ftand all night; take off

all the fat, then pour it off from the 7 B grounds.

»

I4

Cookery and PAsTRY.

grounds. ‘This is an excellent foup, or a fine {tock for any rich fauces. If you want the foup brown, put in a little black cruft of a fine loaf, and a few onion-fiins, along with the reft of the

feafonings: difh it up on toafted bread; and, if you pleafe, put in about two ounces of vermicelli. Spices,

.

Proper to be mixed with any kind offeafsning.

Take an ounce of black and an ounce ef Jamaica pepper, two drop of cloves, and two er three nutmegs; beat them -into a powder, and mix them all together, and put them in a box or bottle,

fo as they catch no air; and then you

have them ready for feafoning any kind of fauce. Imperial White Soup.

Take three or four pound of a round of beef, blanch it all night in cold water; put it on the fire in a pot of cold water

alongft with a gigot of lamb;

put

Ch.t,

Soups.

,

1S

put in fome whole white pepper, a few cloves, and a blade of mace; tie upa faggot of pariley and chives*, or young enions. Ler all boil till the fubftance is entirely out of the meat; then {train it off, and put in as much {weet cream as will make it white, and falt to your tafte; put it on the fire to warm,

and

diih it.up on toafted bread.

Pigeon Soup. Take eight good pigeons, take the pinions, necks, gizzards, and livers; cut down two of the worft of the pi-

geons, and pac them on with as much water as will makea large dith of foup; boil them until all the fubftance is out of them; then {train them off; feafon

the whole pigeons within with your mixed fpices and falt; trufs them with their legs into their belly; take a large handful of parfley, chives or young

onions,

and a good deal of fpinage;

oe and waih the herbs very clean; B 2

|

Shed

* Chives are what the country people call Seythes,

16

- CooKERy

fhred

them,

and Pastry,

but not too fmall;

take

about a handful of grated bread, put a good piece of butter in a frying-pan, let it come

to boil, and then throw in

the bread amongft the boiling butter, _clofe ftirring the bread from the bottom of the pan with a knife, unulit becomes

. of a fine brown colour. Then put on your {tock to boil, and then put in the whole pigeons alongft with the herbs and fried bread;

and let them boil to~

gether tll the pigeons are enough done,

and then difh them up with the foup. If you do not find the foup enough feafoned, put in a little more of the mixed {pices and falt. Hare Soup.

Take a hare, cut it down, wafh

it

through two or three waters very well, - fave all the blood, and break the clots in the wathings; then run it through a fearce; put on all the wafhings -and blood with a good piece of lean beef. Let thefe boil together a good time be-

fore you put in the hare; feafon it with

fale

Ch. I.

OOURsr

.