The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens.

About this Item

Title
The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens.
Author
Woolley, Hannah, fl. 1670.
Publication
London :: printed for T. Passinger, at the Three Bibles on London Bridge,
1677.
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Subject terms
Cookery -- Early works to 1800.
Canning and preserving -- Early works to 1800.
House cleaning -- Early works to 1800.
Beauty, Personal -- Early works to 1800.
Women -- Education -- Early works to 1800.
Cite this Item
"The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A66839.0001.001. University of Michigan Library Digital Collections. Accessed May 22, 2024.

Pages

To make Divers Sawces for Roast Mutton.

1. Take Gravy, Capers, Samphire, and Salt, and stew them well together.

2. Water, Onion, Claret Wine, sliced Nutmeg, and Gravy boyled up.

3. Whole Onions stewed in strong broth, or Gravy, Whitewine, Pepper, pickled Ca∣pers, Mace, and three or four slices of a Lemon.

4. Mince a little roast Mutton hot from the Spit, and add to it some chop'd parsley and Onions, Verjuice or Vinegar, Ginger and pepper, stew it very tender in a pipkin, and serve it under any Joynt with some gravy of the Mutton.

5. Onions, Claret Liquor, Capers, Claret Gravy, Nutmeg and salt boyl'd together.

Page 99

6. Chop'd Parsley, Verjuice, Butter, Sugar and Gravy boyled together.

7. Take Vinegar, Butter, and Currants, put them in a Pipkin with sweet herbs fine∣ly minced, the yolks of two hard eggs, and wo or three slices of the brownest of the Leg (mince it also) some Cinnamon, Gin∣ger, Sugar and salt.

8. Pickled Capers and Gravy, or Gravy nd Samphire, cut an inch long.

9. Chop'd Parsly and Vinegar.

10. Salt, Pepper, and juice of O∣••••nges.

11. Strained Prunes, Wine, and Sugar.

12. Whitewine, Gravy, Large Mace, nd Butter thickned wth two or three olks of Eggs.

13. Oister Liquor and Gravy boyled to∣ether, with eggs and verjuice to thicken t, then juice of Oranges and slices of Le∣mons over all.

14. Onions chop'd with sweet herbs, vi∣egar and salt boyled together.

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