Domestic Cookery

Elizabeth E. Lea
The Project Gutenberg EBook of Domestic Cookery, Useful Receipts,
and Hints to Young Housekeepers, by Elizabeth E. Lea
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Title: Domestic Cookery, Useful Receipts, and Hints to Young
Author: Elizabeth E. Lea
Release Date: October, 2005 [EBook #9101]
[Yes, we are more than
one year ahead of schedule]
[This file was first posted on September
6, 2003]
Edition: 10
Language: English

Character set encoding: ASCII
Produced by Steve Schulze and Distributed Proofreaders
"The Source of Liberal Deeds is Wise Economy."
This Work having passed through two editions, and having met with a
very favorable reception, the Authoress has been induced to thoroughly
revise and re-arrange the whole work. Numerous additions have also
been made, particularly under the heads Miscellaneous Receipts and
Hints to Young Housekeepers, which she hopes will be found to have
enhanced its value.
The compiler of "Useful Receipts and Hints to Young Housekeepers"
having entered early in life upon a train of duties, was frequently
embarrassed by her ignorance of domestic affairs. For, whilst receipt
books for elegant preparations were often seen, those connected with
the ordinary, but far more useful part of household duties, were not
easily procured; thus situated, she applied to persons of experience, and
embodied the information collected in a book, to which, since years
have matured her judgment, she has added much that is the result of her
own experiments.
Familiar, then, with the difficulties a young housekeeper encounters,
when she finds herself in reality the mistress of an establishment, the
Authoress offers to her young countrywomen this Work, with the belief
that, by attention to its contents, many of the cares attendant on a

country or city life, may be materially lessened; and hoping that the
directions are such as to be understood by the most inexperienced, it is
respectfully dedicated to those who feel an interest in domestic affairs.
To Boil Fresh Meat.
In boiling fresh meat, care is necessary to have the water boiling all the
time it is in the pot; if the pot is not well scummed, the appearance of
the meat will be spoiled.
Mutton and beef are preferred, by some, a little rare; but pork and veal
should always be well done. A round of beef that is stuffed, will take
more than three hours to boil, and if not stuffed, two hours or more,
according to the size; slow boiling is the best. A leg of mutton requires
from two to three hours boiling, according to the size; a fore-quarter
from an hour to an hour and a half; a quarter of lamb, unless, very large,
will boil in an hour. Veal and pork will take rather longer to boil than
All boiled fresh meat should have drawn butter poured over it, after it is
dished, and be garnished with parsley.
The liquor that fresh meat, or poultry, is boiled in, should be saved, as
an addition of vegetables, herbs, and dumplings make a nourishing
soup of it.
A large turkey will take three hours to boil--a small one half that time;
secure the legs to keep them from bursting out; turkeys should be
blanched in warm milk and water; stuff them and rub their breasts with
butter, flour a cloth and pin them in. A large chicken that is stuffed
should boil an hour, and small ones half that time. The water should
always boil before you put in your meat or poultry. When meat is
frozen, soak it in cold water for several hours, and allow more time in
the cooking.
To Boil a Turkey.

Have the turkey well cleaned and prepared for cooking, let it lay in salt
and water a few minutes; fill it with bread and butter, seasoned with
pepper, salt, parsley and thyme; secure the legs and
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