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Common Sense in the Household

Marion Harland

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Common Sense in the Household | Marion Harland
4.21
14 ratings
Book Overview: 

This is a practical guide to running a household in 1883. Marion Harland not only walks us through a number of important topics such as how to select and manage servants and organize a dinner party (best engage a good caterer), but also includes a number of recipes. Even today's listeners may find a new favorite dish among the recipes contained in this volume.

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Book Excerpt: 
. . ., the giblets chopped, the sliced tongue and egg, in consecutive layers; season with pepper, salt, and bits of butter, and proceed in this order until the dish is full. If the goose be large, cut the meat from the bones after stewing, and leave out the latter entirely. Intersperse with strips of paste, and fill up with the gravy in which the goose was stewed, thickened with flour. Cover with a thick paste, and when it is done, brush over the top with beaten white of egg.

In cold weather this pie will keep a week, and is very good.

Roast Pigeons.

Clean, wash, and stuff as you would chickens. Lay them in rows, if roasted in the oven, with a little water in the pan to prevent scorching. Unless they are very fat, baste with butter until they are half done, afterwards with their own gravy. Thicken the gravy that drips from them, and boil up once; then pour into a gravy-boat. The pigeons should lie close together in the dish.

Stewed Pigeons. . . . Read More

Community Reviews

5.00
- Liza - Jun 29, 2016

A great snapshot of another time and place. I have an edition from the 1870s.

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