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    American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables
    American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables
    American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables
    Ebook91 pages1 hour

    American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables

    By Amelia Simmons

    3.5/5

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    Read preview
    LanguageEnglish
    PublisherArchive Classics
    Release dateNov 1, 1982
    American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables

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    Reviews for American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables

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    • 2/5
      I love to cook. I love to eat. No, no, I'm not fat - it's genetic with me. Anyway, this book is a reprint of one from the late 1700s. I've learned a lot from this work but mostly how good a roast becomes when you dust it with flour. That's the only way I do any roast from now on. Other than that trick, we've pretty much adapted the techniques and recipes in this book.
    • 5/5
      Not quite done...I am reviewing a digital version of this book so cannot comment on the physical properties. I can however say that it's a wonderful edition. Karen Hess is a scholar of food and cookery and her introduction goes far to putting the value of Amelia Simmon's "American Cookery" in perspective.The potential buyer and/or reader should understand that this is THE first American cookbook. The recipes may be very like the ones from England, but some are made over to include 'Indian', or Indian Corn. And in any case, this is an American voice you hear throughout talking about being an orphan and the struggles that results from that condition; talking about hanging on the pot.Applegate, the publisher, was no doubt interested in this unique American book. But it was Hess who wisely convinced Applegate to publish the second edition, rather than the first. The reason for this is that apparently there was a bit of fraud involved with the publication of the first edition. Amelia Simmons herself says as much, giving readers notice that the recipes in the first edition were written down wrong; and that the entire first portion of the book, which talks about how to purchase meat and buy the best sorts, was not her idea but was added by another. And while I was interested in the first American cookbook, reading her own disavowment of the work convinced me that I wished to avoid the first edition. However if you are curious, you might look for at Gutenberg.What follows the Karen's introduction is a facsimile of "American Cookery". So you will see it as it was read centuries ago. And you will no doubt have to struggle with the long 's' of that period and the quirky spelling. Thus you will learn to 'ferve your mutton' and learn to 'broil your beef stake'. Don't panick though. You will soon become accustomed to these slight differences.One of the additional merits of this particular version of the book is that Ms. Hess has added an Index and a Glossary at the end. I particularly appreciated the latter as it saved me much time searching the web looking up definitions of words like: gill, emptins, and tumbles. And without that aid I would have no doubt misunderstood what a 'mango' was meant to be -- a method of preserving various fleshy fruits and veggies so that they resembled a pickled mango from India -- and it's entirely likely that for some words -- like 'long pepper' and 'grown flour' -- I would have found no answer at all. All-in-all "American Cookery" is an interesting read. It's not the sort of book you go through in one setting. You could, but what would be the point. It's a cookbook after all. It's a book to be savored over coffee or late at night. If you read it too fast you miss out on details like the sheer number of herbs that are used in this short list of recipes. Not to mention the copious amounts of butter and eggs. It staggers the mind at points. And if you are going to purchase a copy of Simmon's book, I can't see buying one without the introduction. To do so would leave most readers without an appreciation of a remarkable little volume it is.Enjoy.Pam T~pageinhistory
    • 3/5
      Interesting to read as history, not very practical for recipes unless you want to reenact Colonial times.

    Book preview

    American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables - Amelia Simmons

    The Project Gutenberg EBook of American Cookery, by Amelia Simmons

    This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net

    Title: American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables

    Author: Amelia Simmons

    Release Date: July 4, 2004 [EBook #12815]

    Language: English

    *** START OF THIS PROJECT GUTENBERG EBOOK AMERICAN COOKERY ***

    Produced by David Starner, Keith M. Eckrich, the PG Online Distributed Proofreaders Team

    AMERICAN COOKERY,

    OR THE ART OF DRESSING

    VIANDS, FISH, POULTRY and VEGETABLES,

    AND THE BEST MODES OF MAKING

    PASTES, PUFFS, PIES, TARTS, PUDDINGS,

    CUSTARDS AND PRESERVES,

    AND ALL KINDS OF CAKES, FROM THE IMPERIAL PLUMB TO PLAIN CAKE.

    ADAPTED TO THIS COUNTRY, AND ALL GRADES OF LIFE.

    By Amelia Simmons,

    AN AMERICAN ORPHAN.

    PUBLISHED ACCORDING TO ACT OF CONGRESS.

    HARTFORD

    PRINTED BY HUDSON & GOODWIN,

    FOR THE AUTHOR.

    1796

    PREFACE.

    As this treatise is calculated for the improvement of the rising generation of Females in America, the Lady of fashion and fortune will not be displeased, if many hints are suggested for the more general and universal knowledge of those females in this country, who by the loss of their parents, or other unfortunate circumstances, are reduced to the necessity of going into families in the line of domestics, or taking refuge with their friends or relations, and doing those things which are really essential to the perfecting them as good wives, and useful members of society. The orphan, tho' left to the care of virtuous guardians, will find it essentially necessary to have an opinion and determination of her own. The world, and the fashion thereof, is so variable, that old people cannot accommodate themselves to the various changes and fashions which daily occur; they will adhere to the fashion of their day, and will not surrender their attachments to the good old way—while the young and the gay, bend and conform readily to the taste of the times, and fancy of the hour. By having an opinion and determination, I would not be understood to mean an obstinate perseverance in trifles, which borders on obstinacy—by no means, but only an adherence to those rules and maxims which have flood the test of ages, and will forever establish the female character, a virtuous character—altho' they conform to the ruling taste of the age in cookery, dress, language, manners, &c.

    It must ever remain a check upon the poor solitary orphan, that while those females who have parents, or brothers, or riches, to defend their indiscretions, that the orphan must depend solely upon character. How immensely important, therefore, that every action, every word, every thought, be regulated by the strictest purity, and that every movement meet the approbation of the good and wise.

    The candor of the American Ladies is solicitously intreated by the Authoress, as she is circumscribed in her knowledge, this being an original work in this country. Should any future editions appear, she hopes to render it more valuable.

    [Illustration]

    DIRECTIONS for CATERING, or the procuring the best VIANDS, FISH, &c.

    How to choose Flesh.

    BEEF. The large stall fed ox beef is the best, it has a coarse open grain, and oily smoothness; dent it with your finger and it will immediately rise again; if old, it will be rough and spungy, and the dent remain.

    Cow Beef is less boned, and generally more tender and juicy than the ox, in America, which is used to labor.

    Of almost every species of Animals, Birds and Fishes, the female is the tenderest, the richest flavour'd, and among poultry the soonest fattened.

    Mutton, grass-fed, is good two or three years old.

    Lamb, if under six months is rich, and no danger of imposition; it may be known by its size, in distinguishing either.

    Veal, is soon lost—great care therefore is necessary in purchasing. Veal bro't to market in panniers, or in carriages, is to be prefered to that bro't in bags, and flouncing on a sweaty horse.

    Pork, is known by its size, and whether properly fattened by its appearance.

    To make the best Bacon.

    To each ham put one ounce saltpetre, one pint bay salt, one pint molasses, shake together 6 or 8 weeks, or when a large quantity is together, bast them with the liquor every day; when taken out to dry, smoke three weeks with cobs or malt fumes. To every ham may be added a cheek, if you stow away a barrel and not alter the composition, some add a shoulder. For transportation or exportation, double the period of smoaking.

    Fish, how to choose the best in market.

    Salmon, the noblest and richest fish taken in fresh water—the largest are the best. They are unlike almost every other fish, are ameliorated by being 3 or 4 days out of water, if kept from heat and the moon, which has much more injurious effect than the sun.

    In all great fish-markets, great fish-mongers strictly examine the gills—if the bright redness is exchanged for a low brown, they are stale; but when live fish are bro't flouncing into market, you have only to elect the kind most agreeable to your palate and the season.

    Shad, contrary to the generally received opinion

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