The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.

  • Susannah Carter
Date:
1823
Catalogue details

Licence: Public Domain Mark

Credit: The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London. 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.

    19/172 page 19
    To roast Venison, and Mutton Venison fashion, &ic. der to drain ; then with a knife chop them on a board ; put them in a saucepan, shake a little Hour over them, put in a little milk or cream, with a piece of butter; set them over the fire, and when the butter is melted they are enough. But if you want sauce in half an hour, take onions, peel and cut them in thin slices; put them in milk and water, and when the water boils they will be done in twenty minutes; then throw them in a cullender to drain, chop them and put them in a sauce- pan ; shake in a little Hour, with a little cream, and a bit of butter; stir all together over the fire till the butter is melted, and they will be very fine. This sauce is very good with roast mutton, aud it is the best way of boiling onions. To roast Venison. Take a haunch of venison and spit it; well butter four sheets of paper, put two on the haunch ; then make a paste with flour, butter, and water; roll it out half as big as the haunch, and put it over the fat part; then put the other two sheets of paper on, and tie them with packthread ; lay it to a brisk fire, and baste it well all the time of roasting. If a large haunch of twenty-four pounds, it will take three hours and a half, except it is a very large fire; then three hours will do: smaller in proportion. To dress a Haunch of Mutton. Hang it up a fortnight, and dress it as directed for a haunch of venison. Different sorts of Sauce for Venison. Take either of these sauces for Venison : current jelly warmed ; or half a pint of red wine, with a quarter of a pound of sugar, simmered over a clear fire for five or six minutes; or half a pint of vinegar, and a quarter of a pound of sugar, simmered to syrup. To roast Mutton Venison fashion. Take a hind quarter of fat mutton, and cut the leg like a haunch; lay it in a pan with the backside of it down; pour a bottle of red wine over it, and let it lie twenty-four hours : spit it, and baste it with the same liquor and butter all the time it is roasting at a quick fire, and an hour and a half will do it. Have good ravv iu a cnp, and sweet sauce in another. A good fat neck ot mutton eats finely done thus.
    digitised image 1
    digitised image 2
    digitised image 3