CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited. Contact email: james@foodreference.com

Recipes from American Cookery
 by Amelia Simmons (1796)

MEATS
To Roast Beef

The general rules are, to have a brisk hot fire, to be placed on a spit, to baste with salt and water, and one quarter of an hour to every pound of beef, tho' tender beef will require less, while old tough beef will require more roasting; pricking with a fork will determine you whether done or not; rare done is the healthiest, and taste of this age.

 

. 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 a Leg of Pork to 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 and 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 .

. Home . . RECIPES . . About & Contact . . Links .