Hannah Woolley's Household Management

Welcome to FabulousFusionFood's The Queen-like Closet by Hannah Woolley, Household Management — This is the Household Management section from the Stuart volume, The Queen-like Closet by Hannah Woolley. The version presented here is from 1672, but the book itself dates back to 1670. Here you will find a facsimile of the original title page as well a the introduction and table of contents. I have used a special font to present the recipes in as close a form to the original as possible. I am also working on providing modern redactions for each and every recipe presented here. Enjoy...

These pages have been written to be as close to the font styles of the late and mid 17th century original as possible, within the limitations of HTML. The font style is therefore Gothic and the long-s symbol 'ſ' has been used in the text wherever it features in the original, as well as overbars and other symbols to represent abbreviations and the ligatures that link the c–t characters.

You will encounter many unfamiliar culinary terms and usages in this work. Where the recipe has been redacted into modern form, these are either defined in the redaction or a link to a definition is given. However, may of the terms can also be found by browsing or searching the glossary of cooking and food terms pages on this site.

The text presented here is derived directly from the original manuscript, rendered in an late Stuart-style font. The font is embedded in this page to ensure, as far as possible, that the text renders correctly for you.

The Queen-like Closet: Household Management

Now becauſe I would have every one Compleat who have a Deſire to ſerve in Noble or Great Houses, I ſhall here ſhew them what their Office requires; And, Firſt, For the Kitchin, becauſe without that we ſhall look lean, and grow faint quickly. THe Cook, whether Man or Woman, ought to be very well skilled in all manner of things both Fiſh and Fleſh, alſo good at Paſtry buſiness, ſeaſoning of all things, and knowing all kinds of Sauces, and pickling all manner of Pickles, in making all manner of Meat Jellies; alſo very frugal of their Lords or of their Maſters, Ladies or Miſtreſſes Purse, very ſaving, cleanly and careful, obliging to all perſons, kind to thoſe under them, and willing to inform them, quiet in their Office, not ſwearing nor curſing, nor wrangling, but ſilently and ingeniouſly to do their Buſineſs, and neat and quick about it; they ought alſo to have a very good Fancy : ſuch an one, whether Man or Woman, deſerves the title of a fit Cook. For a Maid under ſuch a Cook. SHe ought to be of a quick and nimble Apprehension, neat and cleanly in her own habit, and then we need not doubt of it in her Office; not to dreſs her ſelf, ſpecially her head, in the Kitchin, for that is abominable ſluttiſh, but in her Chamber before ſhe comes down, and that to be at a fit hour, that the fire may be made, and all things prepared for the Cook, againſt he or she comes in; ſhe muſt not have a sharp Tongue, but humble, pleaſing, and willing to learn; for ill words may provoke Blows from a Cook, their heads being always filled with the contrivance of their buſineſs, which may cauſe them to be peeviſh and froward, if provoked to it; this Maid ought alſo to have a good Memory, and not to forget from one day to another what ſhould be done, nor to leave any manner of thing foul at night, neither in the Kitchin, nor Larders, to keep her Iron things and others clean ſcowred, and the Floors clean as well as places above them, not to ſit up junketing and gigling with Fellows, when ſhe ſhould be in bed, such an one is a Consumer of her Maſters Goods, and no better than a Thief; and beſides, such Behaviour favoureth much of Levity. But ſuch an one that will take the Counſel I have ſeriously given, will not only make her Superiours happy in a good Servant, but ſhe will make her ſelf happy alſo; for by her Industry ſhe may come one day to be Miſtreſs over others. Now to the Butler. HE ought to be Gentile and Neat in his Habit, and in his Behaviour, courteous to all people, yet very ſaving of his Maſters Goods, and to order himſelf in his Office as a faithful Steward, charge and do all things for the honour of his Maſter or Lady, not ſuffering their Wine or Strong Drink to be devoured by ill Companions, nor the small to be drawn out in waſte, nor Pieces of good Bread to lie to mould and ſpoil, he must keep his Veſſels cloſe ſtopped, and his Bottles ſweet, his Cellars clean waſhed, and his Buttery clean, and his Bread-Bins wholſom and ſweet, his Knives whetted, his Glaſes clean waſhed that there be no dimneſs upon them, when they come to be uſed, all his Plate clean and bright, his Table, Basket and Linnen very neat, he muſt be ſure to have all things of Sauce ready which is for him to bring forth, that it may not be to be fetched when it is called for, as Oil, Vinegar, Sugar, Salt, Muſtard, Oranges and Limons, and alſo some Pepper; he must also be very neat and handy in laying the Clothes for the Chief Table, and alſo the Side-boards, in laying his Napkins in several Faſhions, and pleiting them, to ſet his Glaſſes, Plate, and Trencher-Plates in order upon the Side-boards, his Water-Glaſſes, Oranges or Limons; that he be careful to ſet the Salts on the Table, and to lay a Knife, Spoon and Fork at every Plate, that his Bread be chipped before he brings it in; that he ſet drink to warm in due time if the ſeaſon require; that he obſerve a fit time to ſet Chairs or Stools, that he have his Ciſtern ready to set his Drink in; that none be ſpilt about the Room, to wash the Glaſſes when any one hath drunk, and to wait diligently on them at the Table, not filling the Glaſſes too full; ſuch an one may call himſelf a Butler. To the Carver. IF any Gentleman who attends the Table, be employed or commanded to cut up any Fowl or Pig, or any thing elſe whatſoever, it is requiſite that he have a clean Napkin upon his Arm, and a Knife and Fork for his use, that he take that diſh he ſhould carve from the Table till he hath made it ready for his Superiours to eat, and neatly and handſomly to carve it, not touching of it ſo near as he can with his Fingers, but if he chance unawares to do ſo, not to lick his Fingers, but wipe them upon a Cloth, or his Napkin, which he hath for that purpoſe; for otherwiſe it is unhandſom and unmannerly; the neateſt Carvers never touch any Meat but with the Knife and Fork; he muſt be very nimble leſt the Meat cool too much, and when he hath done, return it to the Table again, putting away his Carving Napkin, and take a clean one to wait withal; he muſt be very Gentile and Gallant in his Habit, leſt he be deemed unfit to attend such Perſons. To all other Men-Servants or Maid-Servants who commonly attend ſuch Tables. THey muſt all be neat and cleanly in their Habit, and keep their Heads clean kembed, always ready at the leaſt Call and very attentive to hear any one at the Table, to ſet Chairs or Stools, and not to give any a foul Napkin, but ſee that every one whom their Lord or Maſter is pleaſed to admit to their Table, have every thing which is fit for them, and that they change their Plates when need ſhall be; alſo that they obſerve the eyes of a Stranger what they want, and not force them ſtill to want becauſe they are ſilent, becauſe it is not very modeſt for an Inferiour to ſpeak aloud before their Betters; and it is more unfit they should want, ſince they have leave to eat and drink: they muſt wait diligently, and at a diſtance from the Table, not daring to lean on the Chaires for ſoiling them, or ſhewing Rudeneſs; for to lean on a Chair when they wait, is a particular favour ſhewn to any ſuperiour Servant, as the Chief Gentleman, or the Waiting Woman when ſhe riſes from the Table; they muſt not hold the Plates before their mouths to be defiled with their Breath, nor touch them on the right side; when the Lord, Master, Lady or Mistress ſhew that favour to drink to any Inferiour, and do command them to fill for them to pledge them, it is not modeſty for them to deny Strangers that favour, as commonly they do, but to fulfill their Commands, or elſe they diſhonour the Favour.       When any Diſh is taken off the Table, they muſt not ſet it down for Dogs to eat, nor eat it themſelves by the way, but haſte into the Kitchin with it to the Cook, that he may ſee what is to be ſet away, and what to be kept hot for Servants; when all is taken away, and Thanks given, they muſt help the Butler out with thoſe things which belong to him, that he may not loſe his Dinner.       They muſt be careful also to lay the Cloth for themſelves, and see that nothing be wanting at the Table, and to call the reſt of the Servants to Meals, whoſe Office was not to wait at the Table, then to ſit down in a handſom manner, and to be courteous to every Stranger, eſpecially the Servants of thoſe Perſons whom their Lord or Maſter hath a kindneſs for.       If any poor Body comes to ask an Alms, do not ſhut the Door againſt them rudely, but be modeſt and civil to them, and ſee if you can procure ſomewhat for them, and think with your ſelves, that though you are now full fed, and well cloathed, and free from care, yet you know not what may be your condition another day: So much to Inferiour Servants. To the Gentlewomen who have the Charge of the Sweet-Meats, and ſuch like Repaſts.     Gentlewomen, PErhaps you do already know what belongs to ſerving in fine Cream Cheeſes, Jellies, Leaches or Sweet-meats, or to set forth Banquets as well as I do; but (pardon me) I ſpeak not to any knowing Perſon, but to the Ignorant, becauſe they may not remain ſo; beſides really there are new Modes come up now adays for eating and drinking, as well as for Clothes, and the most knowing of you all may perhaps find ſomewhat here which you have not already ſeen; and for the Ignorant, I am ſure they may ground themſelves very well from hence in many accompliſhments, and truly I have taken this pains to impart theſe things for the general good of my Country, as well as my own, and have done it with the more willingneſs, ſince I find ſo many Gentlewomen forced to erve, whose Parents and Friends have been impoverished by the late Calamities, viz. the late Wars, Plague, and Fire, and to ſee what mean Places they are forced to be in, becauſe they want Accompliſhments for better. ſ       I am blamed by many for divulging theſe Secrets, and again commended by others for my Love and Charity in ſo doing; but however I am better ſatisfied with imparting them, than to let them die with me; and if I do not live to have the Comfort of your Thanks, yet I hope it will cauſe you to ſpeak well of me when I am dead: The Books which before this I have cauſed to be put in Print, found ſo good an acceptance, as that I ſhall ſtill go on in imparting what I yet have so faſt as I can.       Now to begin with the Ordering thoſe things named to you:       If it be but a private Dinner or Supper in a Noble Houſe, where they have none to honour above themſelves, I presume it may be thus:       In Summer time, when the Meat is all taken away, you may preſent your ſeveral ſorts of Cream Cheeſes; One Meal one Diſh of Cream of one sort, the next of another; one or two Scollop Diſhes with ſeveral ſorts of Fruit, which if it be ſmall fruit, as Raſps or Strawberries, they muſt be firſt waſhed in Wine in a Diſh or Baſon, and taken up between two Spoons, that you touch them not.       With them you may ſerve three or four ſmall Diſhes alſo with Sweet-meats, ſuch as are moſt in ſeaſon, with Vine Leaves and Flowers between the Dishes and the Plates, two wet Sweet-meats, and two dry, two of one colour, and two of another, or all of ſeveral colours.       Also a Diſh of Jellies of ſeveral colours in one Diſh, if ſuch be required.       If any be left, you may melt them again, and put them into lesser Glaſſes, and they will be for another time:       If any dry ones be left, they are ſoon put into the Boxes again.       If any perſons come in the afternoon, if no greater, or ſo great as the Person who entertains them, then you may preſent one or two Diſhes of Cream only, and a whipt Sillibub, or other, with about four Diſhes of Sweet-meats ſerved in, in like manner as at Dinner, with Diſhes of Fruit, and ſome kind of Wine of your own making; at Evenings, eſpecially on Faſting Days at Night, it is fit to present some pretty kind of Creams, contrary from those at Dinner, or inſtead of them ſome Poſſets, or other fine Spoon Meats, which may be pleaſant to the taſte, with ſome wet and dry Sweet-meats, and ſome of your fine Drinks, what may be moſt pleaſing.       At a Feaſt, you may preſent theſe things following.       So soon as the Meat is quite taken away, have in readineſs your Cream Cheeſes of ſeveral ſorts and of ſeveral of Colours upon a Salver, then some fresh Cheeſe with Wine and Sugar, another Diſh of Clouted Cream, and a Noch with Cabbage Cream of ſeveral Colours like a Cabbage; then all ſorts of Fruits in ſeaſon, ſet forth as followeth:       First, You muſt have a large Salver made of light kind of Wood, that it may not be too heavy for the Servitor to carry, it muſt be painted over, and large enough to hold ſix Plates round about and one larger one in the middle, there muſt be places made in it to ſet the Plates in, that they may be very ſast and ſure from ſliding, and that in the middle the ſeat muſt be much higher than all the reſt, becauſe that is moſt graceful; your Plates muſt not be ſo broad as the Trencher Plates at Meat, and ſhould be either of Silver or China.       Set your Plates faſt, then fill every one with ſeveral ſorts of Fruits, and the biggeſt ſort in the middle, you muſt lay them in very good order, and pile them up till one more will not lie; then ſtick them with little green Sprigs and fine Flowers, ſuch as you fancy beſt; then ſerve in another ſuch Salver, with Plates piled up with all manner of Sweet-meats, the wet Sweet-meats round about and the dry in the middle, your wet Sweet-meats must be in little glaſſes that you may ſet the more on, and between every two glaſſes another above the firſt of all, and one on the top of them all; you muſt put of all ſorts of dryed Sweet-meats in the middle Plate, firſt your biggeſt and then your leſſer, till you can lay no more; then stick them all with Flowers and ſerve them: And in the Baſon of Water you ſend in to waſh the Hands or Fingers of Noble Perſons, you muſt put in some Orange Flower Water, which is very rare and very pleaſant.       In Winter you muſt alter, as to the ſeason, but ſerve all in this manner; and then dryed Fruits will alſo be very acceptable; as dryed Pears and Pippins, Candied Oranges and Limons, Citrons and Eringoes, Blanched Almonds, Prunelles, Figs, Raiſins, Piſtachoes and Blanched Walnuts. F I N I S.

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