# The English Housekeeper

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THE LARDER.
THE
ENGLISH HOUSEKEEPER:
OR,
MANUAL OF DOMESTIC MANAGEMENT:
CONTAINING
ADVICE ON THE CONDUCT OF HOUSEHOLD AFFAIRS, AND
Practical Instructions
CONCERNING
| THE STORE-ROOM, | THE KITCHEN, |
| THE PANTRY, | THE CELLAR, |
| THE LARDER, | THE DAIRY. |
THE WHOLE BEING INTENDED
FOR THE USE OF YOUNG LADIES WHO UNDERTAKE THE SUPERINTENDENCE OF THEIR OWN HOUSEKEEPING.
SIXTH EDITION.
(IMPROVED BY THE INTRODUCTION OF MANY NEW RECEIPTS.)
BY ANNE COBBETT.
LONDON: PUBLISHED BY A. COBBETT, 137, STRAND.
1851.
[Price Six Shillings.]
LONDON:
GEO. PEIRCE, PRINTER, 310, STRAND.
TABLE OF CONTENTS.
PAGE :
| Introduction | iii |
| CHAPTER I. |
| General observations relating to Housekeeping, with remarks on the fitting up of a House, and conducting its affairs. On the choice and management of Servants. | 1 |
| CHAPTER II. |
| The Store Room; the mode of fitting up, and the uses of it | 14 |
| CHAPTER III. |
| The Pantry; the uses of it, with Receipts for Cleaning Plate and Furniture. | 18 |
| CHAPTER IV. |
| The Larder; with Directions for Keeping and Salting Meat. Seasons for Meat, Poultry, Game, Fish and Vegetables | 23 |
| CHAPTER V. |
| The Kitchen, with observations upon the fitting it up | 35 |
| CHAPTER VI. |
| Directions for Jointing, Trussing and Carving, with plates of Animals and various Joints | 44 |
| CHAPTER VII. |
| General Instructions for Boiling, followed by Directions for Boiling various Joints | 59 |
| CHAPTER VIII. |
| General Instructions for Roasting, followed by Directions for Roasting particular Joints | 67 |
| CHAPTER IX. |
| Directions for Baking | 81 |
| CHAPTER X. |
| Directions for Broiling | 83 |
| CHAPTER XI. |
| Directions for Frying | 87 |
| CHAPTER XII. |
| General Instructions for the making of Soups and Broths, and Directions relating to particular sorts | 92 |
| CHAPTER XIII. |
| Instructions for Boiling, Frying, Baking, Pickling and Potting Fish | 114 |
| CHAPTER XIV. |
| General Instructions for Made Dishes, and Directions relative to particular Dishes | 133 ​ |
| CHAPTER XV. |
| Stuffing and Forcemeat | 187 |
| CHAPTER XVI. |
| Gravies and Sauces | 191 |
| CHAPTER XVII. |
| Seasonings | 206 |
| CHAPTER XVIII. |
| General and particular Instructions for Cooking Vegetables, and also for Mixing Salads | 210 |
| CHAPTER XIX. |
| General Instructions for making Pastry, with particular Directions relating to Meat, Fish, and Fruit Pies | 227 |
| CHAPTER XX. |
| General and particular Directions for making Puddings | 245 |
| CHAPTER XXI. |
| Directions for making Bread, Cakes, Biscuits, Rolls and Muffins | 268 |
| CHAPTER XXII. |
| General Observations on Confectionary, and particular Instructions for making Jellies, Creams | 283 |
| CHAPTER XXIII. |
| General and particular Instructions for making Preserves | 303 |
| CHAPTER XXIV. |
| Instructions for making Pickles | 318 |
| CHAPTER XXV. |
| Instructions for making Vinegars | 324 |
| CHAPTER XXVI. |
| Instructions for making Essences | 328 |
| CHAPTER XXVII. |
| Instructions for making Catsups | 329 |
| CHAPTER XXVIII. |
| General Remarks upon the Cellar, followed by Directions for Brewing Beer, and the making of Wines and Cordials | 332 |
| CHAPTER XXIX. |
| General Observations relating to the fitting up, and the care of the Dairy, with Directions for making Cheese and Butter | 348 |
| CHAPTER XXX. |
| Observations upon Cooking for the Sick, and Receipts for Broths, Jellies, Gruels | 354 |
| CHAPTER XXXI. |
| Medical Recipes | 365 |
| CHAPTER XXXII. |
| Various Receipts | 375 |
| CHAPTER XXXIII. |
| Observations relating to, and Directions for Cooking for the Poor | 382 |
| Index: A-O P-W |
This work was published before January 1, 1929, and is in the public domain worldwide because the author died at least 100 years ago.
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