The Whole Duty of a Woman, Or, an Infallible Guide to the Fair Sex; Containing Rules, Directions, and Observations, for Their Conduct and Behavior Thr - Books Group

This historic book may have numerous typos, missing text, images, or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1737. Not illustrated. Excerpt: ... will never change. Therefore it is most expedient to make use of such thickened Butter upon all Occasions. To burn Butter for any Sauce. SE T the Butter over the Fire in the Sauce-pan, and let it boil 'till it is as brown as you like it; then shake in Flour, stir it all the while; so use it for any Sauce that is too thin. Chap. XIX. Of POULTRY. Fowls and Rabbits, &c. when in Season. IN January, February, and March, Turkey-Poults, Green-Geese, Ducklings, small fat Chickens, some Pigeons, tame sucking Rabbits, Pheasant and Partridge with Eggs, are in Season. And in March, Leverets, Wild Pigeons, Wild Rabbits. In April, May, June, the Chickens come to be large Fowls, so that Turkies, Geese, Ducks and Fowls are in Season all the Year. In July and August, Wild Ducks that shed their Feathers, which are called, Flappers, or Moulters, come very fat; and at the latter End of the Year most Sort of Fowls, both Wild and Tame, are good and in Season, as Swans, Bustards, Wild-Geese, Brand-Gees, Wild Ducks, Teal, Widgins, Shufflers, Pentcals, Easterlings, Heathcocks, Woodcocks, Woodcocks, Snipes, Plovers, Larks, Quails, Black-Birds, Thrushes, Felfairs, Pheasants, Partridges, Bittern, Geese, Tame-Ducks, Cock-Turkies, and Hen-Turkies, Capons, Virgin-Pullets, and Hens with Egg, and Chickens, likewise Hares and Rabbits. Note, That the Cock-Turky is out of Season after Christmas, but the Hen continues in Season 'till Easter, and is with Egg all the Spring. T U R K I E S. A young Turky with Oysters. PICK your Turky, draw it and singe it neatly, cut the Liver of it into Bits, and put it in a Stew-pan, together with a Dozen of Oysters and a Bit of Butter, seasoned with Salt, Pepper, Sweet Herbs, All-spice, Mushrooms, Parsley, and Chibbol j let it be a Moment over the Fire; th...