The domestic oracle: or, A complete system of modern cookery and family economy : containing directions for purchasing, keeping, and dressing, all kinds of butcher's meat, fish, poultry, and game ... To the whole are added, hints to masters, and instructions to servants; observations calculate to diminish expense, and to promote comfort in housekeeping; monitions for the preserving of health; and a copious collection of receipts, for family purposes and occasional circumstances. The whole drawn from the best sources, and the experience of forty years / by Alexander Murray.
- Murray, Alexander, active 1850.
- Date:
- [1850?]
Licence: Public Domain Mark
Credit: The domestic oracle: or, A complete system of modern cookery and family economy : containing directions for purchasing, keeping, and dressing, all kinds of butcher's meat, fish, poultry, and game ... To the whole are added, hints to masters, and instructions to servants; observations calculate to diminish expense, and to promote comfort in housekeeping; monitions for the preserving of health; and a copious collection of receipts, for family purposes and occasional circumstances. The whole drawn from the best sources, and the experience of forty years / by Alexander Murray. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
![Carviug, directions for, 31 Cask, to sweeten a musty, 4Gl Cassia, how to candy, 422 Catsup, to moke mushroom, 57 ; walnut, 58; oyster and cockle, 59 Caudle, to make, 356 : for the poor, 362 Cauliflowers, how to dress, 263 ; with white sauce, ibid; and parmesan, 264 ; to pickle, 426 Caveach, to make, 109 Cavonne pepper, properties of, 20; essence of, 21 Celery, essence of, 56 ; how to make celery sauce, 69 ; soup, 146; to fry, 268; to stew, ibid; to ragout, tbid. Cements, useful, 544 Chambermaids, directions to, 516 Champagne, how to make British, 448 Chantilly basket, to make, 399 Charcoal, its antiseptic properties, 23, 26 Charlotte pudding, 308 Cheese, how to choose, 16; to pot, 103; to prepare toasted, 350, 351; damson, 418; directions for making, 478, 481; its dietetic qualities, 533 Cheesecakes, directions for making, 364, 373 Cherry wine, to make, 455; brandy, 465, 466 Cherries, water, 474; to keep, 410; conserve of, 418; syrup of, 419; how to dry, ibid. Chervil sauce, how to make, 78 Cheshire pork pie, 282 Chesnut pudding, 309 Chevreuil sauce, a composition of, 80 Chickens, to choose, 6; to truss, 29; broth, to make, 117 ; to boil, 207 ; to stew, ibid; to roast, ibid; to fricassee, ibid; curry, 209; artificial, 218; pie, 283; fritters, 313; and puffs, 346 ; in savoury jelly, ibid; and. tongue, ibid; directions for rear- ing, 484 Chilblains, remedy for, 565 Children, directions for the treatment of, 538 Chilo, to dress a Chinese, 330 Chimney pieces, to blacken stone, 543 China ale, how to brew, 447 Chinese temple, to make a, 423 Chocolate, to make, 351 ; tart, 367 ; puffs, 370; cream, 381 ; biscuits, 404 ; caution in using, 534 Chops, sauce for, 56, 63 ; to broil mutton, 185,186; lamb, 191 Cider, to prepare vinegar from, 424; method of making, 461 Cinnamon, how adulterated, 21; essence of, 54; cakes, 399 ; cordial of, 463 ; water, 474 Citron pudding, 306; how to keep citrons, 413 ; cordial, 464 Claret, how to make English. 447 Clary wine, method of making, 457 Cleanliness essential to health, 526 Cloth, to make it water proof, 546 ; liquid for clean- ing, ibid; to whiten, 545 Clothes, to renovate black, 556 Clothing, on attention to, 528 Cloves, to prepare essence of, 53; syrup, how to make, 419 ; cordial, composition of, 463 Coals, advice in the purchase of, 508 Cocoa, how to make, 352 Cock-a-leeky, how to dress, 143 Cockle catsup, to make, 59 Cod, to choose, 13 ; to carve, 32 ; to boil, 234 ; to stew, 235; to dress the head and shoulders, ibid ; to roast the head of a, 236; to bake, ibid; ragout ofj 237 ; cod’s sounds, to dress, ibid; fricassee of, ibid; to dress a salted, 238; a curry of, ibid; to make a cod pie, 287 Codlin cream, to make, 381; to keep codlins, 412; ^•to pickle 430 Coffee, to make. 351; its valuable qualities, 534 Colcannon, method of dressing, 260 Cold, remedies for a, 559, 565 Colic, remedies for the, 561 Cole worts, how to boil, 263 Collaring, directions for, 45; to collar beef, 90; a sucking pig, 97, 98; breast of veal, 99; calf’s head, tbid; breast of mutton, ibid: lamb, 100 ; venison, ibid : salmon, 107; mackarel, 108 ; eels’, 109 ; neck of pork, 336 Collops, to dress veal, 175; mutton, 187 ; beef, 324 Colouring for sweetmeats, 407 Colours, to purify oil for, 551 Compots of pigeons,216; apricots, 416; apples, ibid: pears, ibid Compounds, art of making British, 462 Confectionary, the art of, 363 Conserves, preparations of, 418 Consumption, method of treating, 560 Conk, Captain, his mode of curing pork, 93 Cooks, advico to, 23; 521 Copper utensils, danger of, 257,509; howto tin them, 518 Cordials, directions for making, 462 ; waters, 473 Coriander cordinl, to mako, 465 lorns, how to extract, 565 Cotton, to dye, 555 CouKh, draught fora, 361; marmalade for a, 418 c^owhage, its efficacy against worms, 562 Co wheel, sauce for, 76 ; to pot. 102 ; to dress, 161 Cowslip pudding, 306; wine, 452 Crabs, how to choose, 15 ; methods of dressing. 253 Cracknels, to make, 401 ** Cramp in the stomach, treatment of, 562 Cranberry tart, 365; how to keep crauberries 415 Crane, to carve a, 38 ' J Cray fish, to choose, 15; to pot, 110; soup, in - in jelly, 254 * ' Cream, to dress cauliflowers with. 263 ; pancakes 2*1 • various sorts of for fruit pies, 369, 3?8, 38.V •387 ; to scald, 386; cream cake, 391; to ini crease the quantity of, 478; to keen, iJirf ; crearn cheese, to make, 480; difficult of aigestion, 5:j { Cress vinegar, to make, 18 Crickets, to destroy, 541 Crimson dye for woollen, 555 Crocats, to mako French, 348 Crumbs, fried, 64 Crumpets, to make, 437 Cucumber sauce, 81; to stew, 267; to pickle 425 Culinary ingredients, description of, 16 ’ Culinary preparations, 86 Cullis, now to prepare, 50 Cumberland, the duke of. his pudding, 304 Curd pudding, 305 ; puffs, 370; and cream, 386; curd star, ibid Currant, sauce to make, 68; fritters, 314; jelly 375 ; jam, 377 ; water, 384 ; cake, 397 ; to make currant paste, 417 ; wine, 450 ; shrub, 469 Currants, how to keep, 410, 415 Curry balls, to prepare, 85 ; soi*). 139 Curry, to make chicken. 209 ; lobster, 253 Curtains, to clean damask, 546 Custard pudding, 301: fritters, 312 Custards, directions for making a variety of, 371, Cutlets, sauce for, 63 ; to dress veal, 174. 175 • mutton, 187 •’ Cyprus wine, to make anjirtificial, 454 DABS, to boil, 244 Dairy, economy of the, 476 Damp, composition against, 551 Damsons, to preserve, 414 ; to keep, 415 ; cheese, to make, 418; to dry, 420; wine, 455 Dartmouth pie, 280 Davenport fowls, to dress, 206 Decanters, to clean, 524 Deer, to dress the umbles of, 202 Derby cakes, how to make, 391 Devil of turkey’s legs, 345 Devonshire squab pie, 281; herb pie, 285; junket, 386 Diarrhoea, how to treat, 563 Diet, observations on, 530 Diet bread, to make, 435; diet bread cake, 398 Sinners, rules for the arrangement of, 498 ishes, directions for made, 44 Dory, how to dress John, 247 Dripping, how to pot, 103 Drops, to make ginger. 407 ; peppermint, 408 ; lemon, ibid; ratafia, ibid Dropsy, treatment of the, 564 Drowned, to recover persons apparently, 566 Ducks, how to choose, 7; to truss, 28, sauce for, 65, 67 ; stuffing for, 85; to boil, 213; to roast, ibid: to stew—to hash—to braise, 214 ; alamode, tbid ; to dress wild ones, 215; pie, 284 ; directions for breeding, 486 Dumplings, yeast, 297; suet, ibid: Norfolk, 307; apple, 308 Dutch sauces, 62, 81; way of salting beef, 88; baked pudding, 299; rice ditto, ibid: flummery, 349 ; cakes, 395 ; gingerbread, 405; way of preserving butter, 477 Dyeing, receipts in, 553, 555 EAR, treatment of complaints in the, 561 Ears, to dress lamb’s, 193; calfs, S30 ; pic]*. 337 Eau do luce, to make, 553 ; sans pared, ibid Economy, observations on domestic, 503 Eels, howto choose, 14; to carve, 32; to collar. 109; to pot, ibid: broth, 118; soup, 142; to dress. 250 ; spitchcocked, 251; pie, 286 Eggs, how to choose, 16; sauce, 66; balls, to make. 85 ; omolets, 339 ; to poach, 340; fricassee of, 341; to fry with bacon, ibid: and spinach, ibtd.* various ways of dressing, 342, 344 ; pap, 352; preparations of, 358 ; wine, 360; egg mince pics, 368; proper ones for sitting, 483 ; advice coa- cerning, 507 » a nutritious diet, 533 ; to preserve, El ter buds Kid roots, to pickle, 4£9; wrae, to make, 453. 154 syrup. 473 Eryaipola* ,;otr to treat, 558](https://iiif.wellcomecollection.org/image/b21529930_0596.jp2/full/800%2C/0/default.jpg)


