August Book Tuesday

 While everyone is getting ready for  Days of Yore, this months Book Tuesday is a cookbook from 1804.
A little early for our period but its 490 pages are filled with recipes that would still have been in use as "standard fare".
Available for download at the Internet Archive.

Enjoy
The Victorian Society of Alberta

The housekeeper's instructor, or, Universal family cook : being an ample and clear display of the art of cookery in all its various branches ...

INTRODUCTION.

IN the primitive ages of the world, when the preservation of human existence was supported only by the simple and spontaneous productions of Nature, Mankind were totally unacquainted with every mode which has been since discovered and adopted for the gratification of sensual indulgence. As time advanced, the people became more dispersed, and nations were formed in different parts of the known world, so improvement took place as well in the Art of Cookery, as in the common transactions of life.

Every age contributed, by additional invention. enjoyment, till at length those, were simply used in their natural hate, became refined, and were rendered, by art, not only pleasing, but deliciously grateful to the palate. The means of acquiring such indulgence for the subject of this work, which the writer has, for a great number of years made it his study to obtain, and which, he flatters himself, will be found so accurate, clear, and concise, as to render every person, who follows the directions given, so professed a Cook, as to produce reputation to themselves, by giving the most ample satisfaction to those for whom they provide.

In the execution of this performance, we shall proceed in regular gradation to describe the method of properly dressing every kind of provision, as Fish, Flesh, Fowl, &c. to all of which we shall subjoin the, manner of providing their respective Sauces, as also the proper mode of Carving each Joint, Bird, or Fish, with Neatness and Dexterity ; so that the Housewife will not only be complete Mistress of The Whole Art of Cookery, but may also acquit herself at the Table with Honour and Reputation.

We shall only farther observe, that this very ample Cohesion (which, exclusive of the common Course of Provisions) will contain every thing yet invented for the gratification of the Appetite, is presented to the public as the most complete in its Nature ever yet formed, the whole being the produce of Time, Study, and Experience. As such we lay it before our Readers, not doubting but our labours will be rewarded by the advantages they will receive from being perfectly acquainted with a complete knowledge of the Culinary Art in all its respective Branches. The Receipts for each Article are formed on so easy and cheap a Plan as to be within the Purchase of all Ranks of People.

N.B. A Copious Index also is added, whereby the Reader may, with Ease, immediately refer to any Article in this valuable Collection.