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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To dress Poultry.
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with the scrag cut oft'. This eats well boiled or hashed,
with gravy and sweet sauce, the next day.
To roast Tripe. Cut tripe in two square pieces, some- )
what long : have a force-meat made of crumbs of bread,
pepper, salt, nutmeg, sweet herbs, lemon-peel, and the
yolks of eggs, mixed together ; spread it on the fat side
of the tripe, and lay the other fat side next it; roll it
as light as you can, and tie it with a packthread ; spit it,
roast it, and baste it with butter ; when done, lay it on
a dish ; and for sauce melt butter, and add w'hat drops
from the tripe. Boil it together, and garnish with rasp-
ings.
TO DRESS POULTRY.
To roast a Turkey. The best way to roast a turkey, is
to loosen the skin on the breast, and fill it with force-
meat, made thus: take a quarter of a pound of beef
suet, as many crumbs of bread, a little lemon-peel, an
anchovy, some nutmeg, pepper, parsley, and thyme
Chop and beat them all w'ell together, mix them with the
yolk of an egg, and stuff up the breast; when you have
no suet, butter will do: or make force-meat thus:
spread bread and butter thin, and grate nutmeg over
it; when you have enough, roll it up, and stuff the breast
of the turkey ; then roast it of a fine brown, but be sure
to pin white paper ron the breast till it is near done
enough. You must have good gravy in the dish, and
bread sauce made thus : take a good piece of crumb, put |
it in a pint of water, with a blade or two of mace, tw o
or three cloves, and some whole pepper-. Boil it up
five or six times, then with a spoon take out the spice
you had before put in, and pour off the water; (you
may boil an onion in it, if you please;) then beat up
the bread with a good piece of butter and a little salt.
Or onion sauce made thus : take onions, peel them, and
cut them in thin slices, and boil them halt an hour in milk
and water ; then drain the water from them, and beat