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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.

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Publication/creation
London : Printed for T. Hughes, 1823.
Physical description
156 pages : illustrations, plates ; 14 cm
Contributors
Carter, Susannah
University of Leeds. Library
Type/technique
Electronic books
Attribution and usage
This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
This work has been identified as being free of known restrictions under copyright law, including all related and neighbouring rights and is being made available under the Creative Commons, Public Domain Mark.

You can copy, modify, distribute and perform the work, even for commercial purposes, without asking permission.

The image contains the following text:

Broil, Crimp Cod, Salmon, Whitings, Haddocks, Mac- kerel, &c. 31. Salmon, Mackerel, Herrings, &c. 32. Cod Sounds, 34. Ditto with gravy, GO. Haddocks 33. Eels, 35. Beef,, A la Mode, 46. Porcupine of, 147. Blanc Mange, 135. Brewing, 113 to 116. Bubble and Squeak, 139. Butler, how to melt, 14. 26. 28. Cakes and Buns, 96 Tea ditto, 142. Carving, the Art of, 129 to 134. Catchup, Making, 112, Collared Beef, 89. 138. Calf’s Head, 133. Pig’s do. 139. Eels, 87. Collops, 46. 61. 63. Custards, &c. 97. Distilling of Simples, &c. 136. Dishes, Various, for Lent, 84 to 88. Drying, and Candying, 103. Force Meat Balls, 39. Force a Round of Beef, 149. A Fowl, 54 Breast of Veal, 147. Breast of Mutton, Pig, 148. Fricassees, White, of Pigeons, 41. Lamb-stones and Sweetbread, 42. Neats’ Tongues, 47. Rabbits, Brown, Chickens, &c. dec. 40. Frying Beef Steaks, 46. Tripe, 41. Loin of Lamb, 49. Cold Veal, 61. Sausages, 60. Neat’s Foot, 141. Little Fish of all sorts, 31. Herrings, 32. Lam- preys, Eels, 35. Tench, 29. Gravies, for Beef, Mutton, Veal; Turkies, or any sort of Fowls, 26. Greens, Roots, &c. &c. how to dress, 23, 24, 25. Gruels, 151, 152. Hashes and Minces, Veal, Mutton like Venison, 62. Calf’s Head, 42. Mutton, Pig’s pettytoes, 48. Hams, how to Cure, 89, 90. Hog s Puddings, &c. 88. Jellies, 97. Jugged Hare, 60. Pigeons, 67.