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Classic CookBook Recipes: A 1796 Cookbook: American Cookery by Amelia Simmons

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Recipes from American Cookery
 by Amelia Simmons (1796)

MEATS
General Rules to be observed in Boiling

The first necessary caution is that your pots and pans are always kept clean – Be careful that your pot is constantly boiling, by this means you may determine with precision the time necessary to accomplish any dish you may prepare in this way --- Put fresh meat into boiling water, and salt into cold – Never croud your pot with meat, but leave sufficient room for a plenty of water – Allow a quarter of an hour to every pound of meat.
 

. 1796 COOKBOOK . . PREFACE . . 2nd PREFACE . . MEATS . . Alamode Beef . . General Rules for Boiling . . Roast Lamb . . Roast Mutton . . Roast Veal . . Soup of Lamb’s Head and Pluck . . Soup, Made of a Beef’s Hock . . To Alamode a Round of Beef . . To Alamode a Round . . To Boil Ham . . To Broil a Beef Stake . . To Broil Chickens . . To Dress a Beef Stake . . To Dress a Calve’s head . . To Dress a Turtle . . To Roast Beef . . To Smother a Fowl in Oysters . . Stuff Leg of Pork, Bake or Roast . . To Stuff a Leg of Veal . . To Stuff a Pig, to Roast or Bake . . To Stuff a Turkey . . To Stuff and Roast a Goslin . . To Stuff & Roast a Turkey or Fowl . . To Stuff and Roast 4 Chickens . . Veal Soup . . Veal Stake . . FISH . . PIES . . CUSTARDS . . TARTS . . PUDDINGS . . PASTES . . SYLLABUBS . . CAKE RECIPES . . RUSK RECIPES . . PRESERVES .

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