English houswifery

I found this book on project Gutenberg. The book is from around the late 18th century. Now I normally don't write about food books of any sort but I found this one particularly interesting, mainly just because of it's age. I decided to share with you two of my favorite recipes. I will also have a link to the book below so you can find your own favorite recipes, maybe even try some out.

To boil DUCKS with ONION SAUCE

Take two fat ducks, and season them with a little pepper and salt, and skewer them up at both ends, and boil them whilst they are tender; take four or five large onions and boil them in milk and water, change the water two or three times in the boiling, when they are enough chop them very small, and rub them through a hair-sieve with the back of a spoon, 'till you have rubb'd them quite through, then melt a little butter, put in your onions and a little salt, and pour it upon your ducks. Garnish your dish with onions and sippets.

To make a brown Fricassy of EGGS

Take eight or ten eggs, according to the bigness you design your dish, boil them hard, put them in water, take off the shell, fry them in butter whilst they be a deep brown, put them into a stew-pan with a little brown gravy, and a lump of butter, so thicken it up with flour; take two or three eggs, lay them in the middle of the dish, then take the other, cut them in two, and set them with the small ends upwards round the dish; fry some sippets and lay round them. Garnish your dish with crisp parsley.

This is proper for a side-dish in lent or any other time.

 link to the book.-  http://www.gutenberg.org/cache/epub/10072/pg10072.html