The compleat housewife: or, accomplished gentlewoman's companion: being a collection of upwards of seven hundred of the most approved receipts ... ; with copper plates curiously engraven for the regular disposition or placing of the various dishes and courses ; and also bills of fare for every month in the year ; to which is added a collection of above three hundred receipts of medicines ... ; with directions for marketing / by E---- S---- [i.e. Eliza Smith].

  • Smith, E., cook.
Date:
1773
Catalogue details

Licence: Public Domain Mark

Credit: The compleat housewife: or, accomplished gentlewoman's companion: being a collection of upwards of seven hundred of the most approved receipts ... ; with copper plates curiously engraven for the regular disposition or placing of the various dishes and courses ; and also bills of fare for every month in the year ; to which is added a collection of above three hundred receipts of medicines ... ; with directions for marketing / by E---- S---- [i.e. Eliza Smith]. Source: Wellcome Collection.

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    ; » For JANUARY. ~ Firft Courfe. » 1OLLAR of brawn Bifque of fifh .. . Soup with vermicelly Orange pudding with patties Chine eo turkey Lamb paft Oyfter. pye Roafted lamb in joints Grand fallad with pickles.. Second, Courfe. Wild fow!] of all. forts {melts Fruit of all forts Jole of fturgeon | Collared pig Marinated fith. Another firft Courfe. Soa: a-la-reyal cocked eels _, Rump of beef a-la-braife Turkeys 4-la-daube Wild ducks comporté olives. | Another fecond Courfe, Woodcocks Pheafants Salmagundi Partridge poults Bifque of Jamb. Oyfter loaves Turkeys livers forced ns aah ftewed. For Fe BRUARY, Firft Courfe. | Se uP la-reine — Turbot boiled, with paiers and fhrimps Grand patty Hen turkeys with eggs Stewed carps and broiled eels Spring pye Dith of falmagundi.. . Second Courfe. Fat chickens and, tame pigeons _ Afparagus and lupines Tanfy and fritters Dith of fruit of forts Dith of fried foles : Dith of tarts, cuftards, and cheelecakes. . Another firft Courfe. Soup a-la-princeffe Calf’s-head hafhed Pullets a-la- royal Kettle drums Beef collops French patties Pupton of veal. Another fecond Courfe. Quails r Roafted lobfters Potted Jampreys Blamange Orange loaves Green cuftard. For Marcu; Firft Courfe, Di of fifth of all-forts Soup de fanté Battalia pye Pole of ling Dith of roafted tongues and udders Peafe foup Almond pudding a forts Olives —