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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/10072-0.txt b/10072-0.txt new file mode 100644 index 0000000..2d6b4a1 --- /dev/null +++ b/10072-0.txt @@ -0,0 +1,7829 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 10072 *** + +_ENGLISH_ HOUSEWIFRY + +EXEMPLIFIED + + +In above FOUR HUNDRED AND FIFTY RECEIPTS, +Giving DIRECTIONS in most PARTS of COOKERY; +And how to prepare various SORTS of + SOOPS, CAKES, + MADE-DISHES, CREAMS, + PASTES, JELLIES, + PICKLES, MADE-WINES, &c. + +With CUTS for the orderly placing the DISHES and COURSES; also Bills +of Fare for every Month in the Year; and an alphabetical INDEX to the +Whole. + +A BOOK necessary for Mistresses of Families, higher and lower Women +Servants, and confined to Things USEFUL, SUBSTANTIAL and SPLENDID, +and calculated for the Preservation of HEALTH, and upon the Measures +of _Frugality_, being the Result of thirty Years _Practice_ and +_Experience_. + + +By ELIZABETH MOXON. + + +WITH An APPENDIX CONTAINING, +Upwards of Sixty RECEIPTS, of the most valuable Kind, communicated to +the Publisher by several Gentlewomen in the Neighbourhood, distinguished +by their extraordinary Skill in HOUSEWIFRY. + +THE RETURNS OF SPIRITUAL COMFORT and GRIEF, In a Devout SOUL. + +Represented by an Intercourse of Letters to the Right Honourable Lady +LETICE, Countess of Falkland, in her Life Time. + +Publish'd for the Benefit and Ease of all who labour under Spiritual +Afflictions. + + +1764. + + + + +THE PREFACE + +It is not doubted but the candid Reader will find the following BOOK in +correspondence with the title, which will supersede the necessity of +any other recommendation that might be given it. + +As the complier of it engaged in the undertaking at the instance and +importunity of many persons of eminent account and distinction, so she +can truly assure them, and the world, that she has acquitted herself +with the utmost care and fidelity. + +And she entertains the greater hopes that her performance will meet +with the kinder acceptance, because of the good opinion she has been +held in by those, her ever honour'd friends, who first excited her to +the publication of her BOOK, and who have been long eye-witnesses of +her skill and behaviour in the business of her calling. + +She has nothing to add, but her humblest thanks to them, and to all +others with whom she has received favour and encouragement. + + + + +_ENGLISH_ HOUSEWIFRY. + + +1. _To make_ VERMICELLY SOOP. + +Take a neck of beef, or any other piece; cut off some slices, and fry +them with butter 'till they are very brown; wash your pan out every +time with a little of the gravy; you may broil a few slices of the beef +upon a grid-iron: put all together into a pot, with a large onion, a +little salt, and a little whole pepper; let it stew 'till the meat is +tender, and skim off the fat in the boiling; them strain it into your +dish, and boil four ounces of vermicelly in a little of the gravy 'till +it is soft: Add a little stew'd spinage; then put all together into a +dish, with toasts of bread; laying a little vermicelly upon the toast. +Garnish your dish with creed rice and boil'd spinage, or carrots slic'd +thin. + + +2. CUCUMBER SOOP. + +Take a houghil of beef, break it small and put it into a stew-pan, with +part of a neck of mutton, a little whole pepper, an onion, and a little +salt; cover it with water, and let it stand in the oven all night, then +strain it and take off the fat; pare six or eight middle-siz'd +cucumbers, and slice them not very thin, stew them in a little butter +and a little whole pepper; take them out of the butter and put 'em in +the gravy. Garnish your dish with raspings of bread, and serve it up +with toasts of bread or _French_ roll. + + +3. _To make_ HARE SOOP. + +Cut the hare into small pieces, wash it and put it into a stew-pan, +with a knuckle of veal; put in it a gallon of water, a little salt, and +a handful of sweet herbs; let it stew 'till the gravy be good; fry a +little of the hare to brown the soop; you may put in it some crusts of +write bread among the meat to thicken the soop; put it into a dish, +with a little stew'd spinage, crisp'd bread, and a few forc'd-meat +balls. Garnish your dish with boil'd spinage and turnips, cut it in +thin square slices. + + +4. _To make Green_ PEASE SOOP. + +Take a neck of mutton, and a knuckle of veal, make of them a little +good gravy; then take half a peck of the greenest young peas, boil and +beat them to a pulp in a marble mortar; then put to them a little of +the gravy; strain them through a hair sieve to take out all the pulp; +put all together, with a little salt and whole pepper; then boil it a +little, and if you think the soop not green enough, boil a handful of +spinage very tender, rub it through a hair-sieve, and put into the soop +with one spoonful of wheat-flour, to keep it from running: You must not +let it boil after the spinage is put in, it will discolour it; then cut +white bread in little diamonds, fry them in butter while crisp, and put +it into a dish, with a few whole peas. Garnish your dish with creed +rice, and red beet-root. + +You may make asparagus-soop the same way, only add tops of asparagus, +instead of whole pease. + + +5. _To make_ ONION SOOP. + +Take four or five large onions, pill and boil them in milk and water +whilst tender, (shifting them two or three times in the boiling) beat +'em in a marble mortar to a pulp, and rub them thro' a hair-sieve, and +put them into a little sweet gravy; then fry a few slices of veal, and +two or three slices of lean bacon; beat them in a marble mortar as +small as forc'd-meat; put it into your stew-pan with the gravy and +onions, and boil them; mix a spoonful of wheat-flour with a little +water, and put it into the soop to keep it from running; strain all +through a cullender, season it to your taste; then put into the dish a +little spinage stew'd in butter, and a little crisp bread; so serve it +up. + + +6. _Common_ PEASE SOOP _in Winter_. + +Take a quart of good boiling pease which put into a pot with a gallon +of soft water whilst cold; add thereto a little beef or mutton, a +little hung beef or bacon, and two or three large onions; boil all +together while your soop is thick; salt it to your taste, and thicken +it with a little wheat-flour; strain it thro' a cullender, boil a +little sellery, cut it in small pieces, with a little crisp bread, and +crisp a little spinage, as you would do parsley, then put it in a dish, +and serve it up. Garnish your dish with raspings of bread. + + +7. _To make_ PEASE SOOP _in Lent_. + +Take a quart of pease, put them into a pot with a gallon of water, two +or three large onions, half a dozen anchovies, a little whole pepper +and salt; boil all together whilst your soop is thick; strain it into a +stew-pan through a cullender, and put six ounces of butter (work'd in +flour) into the soop to thicken it; also put in a little boil'd +sellery, stew'd spinage, crisp bread, and a little dry'd mint powdered; +so serve it up. + + +8. CRAW-FISH SOOP. + +Take a knuckle of veal, and part of a neck of mutton to make white +gravy, putting in an onion, a little whole pepper and salt to your +taste; then take twenty crawfish, boil and beat them in a marble +mortar, adding thereto alittlee of the gravy; strain them and put them +into the gravy; also two or three pieces of white bread to thicken the +soop; boil twelve or fourteen of the smallest craw-fish, and put them +whole into the dish, with a few toasts, or _French_ roll, which you +please; so serve it up. + +You may make lobster soop the same way, only add into the soop the +seeds of the lobster. + + +9. _To make_ SCOTCH SOOP. + +Take a houghil of beef, cut it in pieces, with part of a neck of +mutton, and a pound of _French_ barley; put them all into your pot, +with six quarts of water; let it boil 'till the barley be soft, then +put in a fowl; as soon as 'tis enough put in a handful of red beet +leaves or brocoli, a handful of the blades of onions, a handful of +spinage, washed and shred very small; only let them have a little boil, +else it will spoil the greenness. Serve it up with the fowl in a dish, +garnish'd with raspings of bread. + + +10. _To make_ SOOP _without Water_. + +Take a small leg of mutton, cut it in slices, season it with a little +pepper and salt; cut three middling turnips in round pieces, and three +small carrots scrap'd and cut in pieces, a handful of spinage, a little +parsley, a bunch of sweet herbs, and two or three cabbage lettice; cut +the herbs pretty small, lay a row of meat and a row of herbs; put the +turnips and carrots at the bottom of the pot, with an onion, lay at the +top half a pound of sweet butter, and close up the pot with coarse +paste; them put the pot into boiling water, and let it boil for four +hours; or in a slow oven, and let it stand all night; when it is enough +drain the gravy from the meat, skim off the fat, then put it into your +dish with some toasts of bread, and a little stew'd spinage; to serve +it up. + + +11. _To stew a_ BRISKET _of_ BEEF. + +Take the thin part of a brisket of beef, score the skin at the top; +cross and take off the under skin, then take out the bones, season it +highly with mace, a little salt, and a little whole pepper, rub it on +both sides, let it lay all night, make broth of the bones, skim the fat +clean off, put in as much water as will cover it well, let it stew over +a slow fire four or five hours, with a bunch of sweet herbs and an +onion cut in quarters; turn the beef over every hour, and when you find +it tender take it out of the broth and drain it very well, having made +a little good strong gravy. + +A ragoo with sweet-breads cut into pieces, pullets tenderly boil'd and +cut in long pieces; take truffles and morels, if you have any +mushrooms, with a little claret, and throw in your beef, let it stew a +quarter of an hour in the ragoo, turning it over sometimes, then take +out your beef, and thicken your ragoo with a lump of butter and a +little flour. Garnish your dish with horse-radish and pickles, lay the +ragoo round your beef, and a little upon the top; so serve it up. + + +12. _To stew a_ RUMP _of_ BEEF. + +Take a fat rump of young beef and cut off the fag end, lard the low +part with fat bacon, and stuff the other part with shred parsley; put +it into your pan with two or three quarts of water, a quart of Claret, +two or three anchovies, an onion, two or three blades of mace, a little +whole pepper, and a bunch of sweet herbs; stew it over a slow fire five +or six hours, turning it several times in the stewing, and keep it +close cover'd; when your beef is enough take from it the gravy, thicken +part of it with a lump of butter and flour, and put it upon the dish +with the beef. Garnish the dish with horse-radish and red-beet root. +There must be no salt upon the beef, only salt the gravy to your taste. + +You may stew part of a brisket, or an ox cheek the same way. + + +13. _To make_ OLIVES _of_ BEEF. + +Take some slices of a rump (or any other tender piece) of beef, and +beat them with a paste pin, season them with nutmeg, pepper and salt, +and rub them over with the yolk of an egg; make a little forc'd-meat of +veal, beef-suet, a few bread crumbs, sweet-herbs, a little shred mace, +pepper, salt, and two eggs, mixed all together; take two or three +slices of the beef, according as they are in bigness, and a lump of +forc'd-meat the size of an egg; lay your beef round it, and roll it in +part of a kell of veal, put it into an earthen dish, with a little +water, a glass of claret, and a little onion shred small; lay upon them +a little butter, and bake them in an oven about an hour; when they come +out take off the fat, and thicken the gravy with a little butter and +flour; six of them is enough for a side dish. Garnish the dish with +horseradish and pickles. + +You may make olives of veal the same way. + + +14. _To fry_ BEEF-STEAKS. + +Take your beef steaks and beat them with the back of a knife, fry them +in butter over a quick fire, that they may be brown before they be too +much done; when they are enough put them into an earthen pot whilst you +have fry'd them all; pour out the fat, and put them into your pan with +a little gravy, an onion shred very small, a spoonful of catchup and a +little salt; thicken it with a little butter and flour, the thickness +of cream. Garnish your dish with pickles. + +Beef-steaks are proper for a side-dish. + + +15. BEEF-STEAKS _another Way_. + +Take your beef-steaks and beat them with the back of a knife, strow +them over with a little pepper and salt, lay them on a grid-iron over a +clear fire, turning 'em whilst enough; set your dish over a +chafing-dish of coals, with a little brown gravy; chop an onion or +Shalot as small as pulp, and put it amongst the gravy; (if your steaks +be not over much done, gravy will come therefrom;) put it on a dish and +shake it all together. Garnish your dish with shalots and pickles. + + +16. _A_ SHOULDER _of_ MUTTON _forc'd_. + +Take a pint of oysters and chop them, put in a few bread-crumbs, a +little pepper, shred mace, and an onion, mix them all together, and +stuff your mutton on both sides, then roast it at a slow fire, and +baste it with nothing but butter; put into the dripping-pan a little +water, two or three spoonfuls of the pickle of oysters, a glass of +claret, an onion shred small, and an anchovy; if your liquor waste +before your mutton is enough, put in a little more water; when the meat +is enough, take up the gravy, skim off the fat, and thicken it with +flour and butter; then serve it up. Garnish your dish with horse-radish +and pickles. + + +17. _To stew a_ FILLET _of_ MUTTON. + +Take a fillet of mutton, stuff it the same as for a shoulder, half +roast it, and put it into a stew pan with a little gravy, a jill of +claret, an anchovy, and a shred onion; you may put in a little +horse-radish and some mushrooms; stew it over a slow fire while the +mutton is enough; take the gravy, skim off the fat, and thicken it with +flour and butter; lay forc'd-meat-balls round the mutton. Garnish your +dish with horse-radish and mushrooms. + +It is proper either for a side-dish or bottom dish; if you have it for +a bottom-dish, cut your mutton into two fillets. + + +18. _To Collar a Breast of_ MUTTON. + +Take a breast of mutton, bone it, and season it with nutmeg, pepper and +salt, rub it over with the yolk of an egg; make a little forc'd-meat of +veal or mutton, chop it with a little beef-suet, a few bread-crumbs, +sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, and +a spoonful or two of cream; mix all together and lay it over the +mutton, roll it up and bind it about with course inkle; put it into an +earthen dish with a little water, dridge it over with flour, and lay +upon it a little butter; it will require two hours to bake it. When it +is enough take up the gravy, skim off the fat, put in an anchovy and a +spoonful of catchup, thicken it with flour and butter; take the inkle +from the mutton and cut it into three or four rolls; pour the sauce +upon the dish, and lay about it forc'd-meat-balls. Garnish your dish +with pickles. + + +19. _To Collar a Breast of_ MUTTON _another Way_. + +Take a breast of mutton, bone it, and season it with nutmeg, pepper and +salt; roll it up tight with coarse incle and roast it upon a spit; when +it is enough lay it whole upon the dish. Then take four or six +cucumbers, pare them and cut them in slices, not very thin; likewise +cut three or four in quarters length way, stew them in a little brown +gravy and a little whole pepper; when they are enough thicken them with +flour and butter the thickness of cream; so serve it up. Garnish your +dish with horse-radish. + + +20. _To Carbonade a Breast of_ MUTTON. + +Take a breast of mutton, half bone it, nick it cross, season it with +pepper and salt; then broil it before the fire whilst it be enough, +strinkling it over with bread-crumbs; let the sauce be a little gravy +and butter, and a few shred capers; put it upon the dish with the +mutton. Garnish it with horse-radish and pickles. + +This is proper for a side-dish at noon, or a bottom-dish at night. + + +21. _A Chine of_ MUTTON _roasted, with stew'd_ SELLERY. + +Take a loyn of mutton, cut off the thin part and both ends, take off +the skin, and score it in the roasting as you would do pork; then take +a little sellery, boil it, and cut it in pieces about an inch long, put +to it a little good gravy, while pepper and salt, two or three +spoonfuls of cream and a lump of butter, so thicken it up, and pour it +upon your dish with your mutton.--This is proper for a side-dish. + + +22. MUTTON-CHOPS. + +Take a leg of mutton half-roasted, when it is cold cut it in thin +pieces as you would do any other meat for hashing, put it into a +stew-pan with a little water or small gravy, two or three spoonfuls of +claret, two or three shalots shred, or onions, and two or three +spoonfuls of oyster pickle; thicken it up with a little flour, and so +serve it up. Garnish your dish with horse-radish and pickles. + +You may do a shoulder of mutton the same way, only boil the blade-bone, +and lie in the middle. + + +23. _A forc'd_ LEG _of_ MUTTON. + +Take a leg of mutton, loose the skin from the meat, be careful you do +not cut the skin as you loosen it; then cut the meat from the bone, and +let the bone and skin hang together, chop the meat small, with a little +beef-suet, as you would do sausages; season it with nutmeg, pepper and +salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred +parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay +it upon an earthen dish; lay upon the meat a little flour and butter, +and a little water in the dish; it will take an hour and a half baking; +when you dish it up lay about it either mutton or veal chollops, with +brown gravy sauce. Garnish your dish with horse-radish and lemon. You +may make a forc'd leg of lamb the same way. + + +24. _To make_ FRENCH CUTLETS _of_ MUTTON. + +Take a neck of mutton, cut it in joints, cut off the ends of the long +bones, then scrape the meat clean off the bones about an inch, take a +little of the inpart of the meat of the cutlets, and make it into +forc'd-meat; season it with nutmeg, pepper, and salt; then lay it upon +your cutlets, rub over them the yolk of an egg to make it stick; chop a +few sweet herbs, and put to them a few bread-crumbs, a little pepper +and salt, and strew it over the cutlets, and wrap them in double +writing-paper; either broil them before the fire or in an oven, half an +hour will do them; when you dish them up, take off the out-paper, and +set in the midst of the dish a little brown gravy in a china-bason; you +may broil them without paper if you please. + + +25. _To fry_ MUTTON STEAKS. + +Take a loyn of mutton, cut off the thin part, then cut the rest into +steaks, and flat them with a bill, season them with a little pepper and +salt, fry them in butter over a quick fire; as you fry them put them +into a stew-pan or earthen-pot, whilst you have fried them all; then +pour the fat out of the pan, put in a little gravy, and the gravy that +comes from the steaks, with a spoonful of claret, an anchovy, and an +onion or a shalot shred; shake up the steaks in the gravy, and thicken +it with a little flour; so serve them up. Garnish your dish with horse +radish and shalots. + + +26. _To make artificial_ VENISON _of_ MUTTON. + +Take a large shoulder of mutton, or a middling fore quarter, bone it, +lay it in an earthen dish, put upon it a pint of claret, and let it lie +all night; when you put it into your pasty-pan or dish, pour on the +claret that it lay in, with a little water and butter; before you put +it into your pasty-pan, season it with pepper and salt; when you make +the pasty lie no paste in the bottom of the dish. + + +27. _How to brown Ragoo a_ BREAST _of_ VEAL. + +Take a breast of veal, cut off both the ends, and half roast it; then +put it into a stew-pan, with a quart of brown gravy, a spoonful of +mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew +over a slow fire whilst your veal is enough; then put in two or three +shred mushrooms or oysters, two or three spoonfuls of white wine; +thicken up your sauce with flour and butter; you may lay round your +veal some stew'd morels and truffles; if you have none, some pallets +stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs +and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut +in pieces, and lay over the veal, or fry'd oysters; when you fry your +oysters you must dip them in egg and flour mixed. Garnish your dish +with lemon and pickles. + + +28. _A Herico of a_ BREAST _of_ VEAL, French _Way_. + +Take a breast of veal, half roast it, then put it into a stew-pan, with +three pints of brown gravy; season your veal with nutmeg, pepper and +salt; when your veal is stew'd enough, you may put in a pint of green +peas boil'd. Take six middling cucumbers, pare and cut them in quarters +long way, also two cabbage-lettices, and stew them in brown gravy; so +lay them round your veal when you dish it up, with a few +forc'd-meat-balls and some slices of bacon. Garnish your dish with +pickles, mushrooms, oysters and lemons. + + +29. _To roll a_ BREAST _of_ VEAL. + +Take a breast of veal, and bone it, season it with nutmeg, pepper and +salt, rub it over with the yolk of an egg, and strew it over with sweet +herbs shred small, and some slices of bacon, cut thin to lie upon it, +roll it up very tight, bind it with coarse inkle, put it into an +earthen dish with a little water, and lay it upon some lumps of butter; +strew a little seasoning on the outside of your veal, it will take two +hours baking; when it is baked take off the inkle and cut it in four +rolls, lay it upon the dish with a good brown gravy-sauce: lay about +your veal the sweet-bread fry'd, some forc'd-meat-balls, a little crisp +bacon, and a few fry'd oysters if you have any; so serve it up. Garnish +your dish with pickles and lemon. + + +30. _A stew'd_ BREAST _of_ VEAL. + +Take the fattest and whitest breast of veal you can get, cut off both +ends and boil them for a little gravy; take the veal and raise up the +thin part, make a forc'd-meat of the sweet-bread boil'd, a few +bread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonful +or two of cream, and a little nutmeg, mix'd all together; so stuff the +veal, skewer the skin close down, dridge it over with flour, tie it up +in a cloth, and boil it in milk and water about an hour. For the sauce +take a little gravy, about a jill of oysters, a few mushrooms shred, a +little lemon shred fine, and a little juice of lemon; so thicken it up +with flour and butter; when you dish it up pour the same over it; lay +over it a sweet-bread or two cut in slices and fry'd, and fry'd +oysters. Garnish your dish with lemon, pickles and mushrooms. + +This is proper for a top dish either at noon or night. + + +31. _To stew a_ FILLET _of_ VEAL. + +Take a leg of the best whye veal, cut off the dug and the knuckle, cut +the rest into two fillets, and take the fat part and cut it in pieces +the thickness of your finger; you must stuff the veal with the fat; +make the hole with a penknife, draw it thro' and skewer it round; +season it with pepper, salt, nutmeg, and shred parsley; then put it +into your stew-pan, with half a pound of butter, (without water) and +set it on your stove; let it boil very slow and cover it close up, +turning it very often; it will take about two hours in stewing; when it +is enough pour the gravy from it, take off the fat, put into the gravy +a pint of oysters and a few capers, a little lemon-peel, a spoonful or +two of white wine, and a little juice of lemon; thicken it with butter +and flour the thickness of cream; lay round it forc'd-meat-balls and +oysters fry'd, and so serve it up. Garnish your dish with a few capers +and slic'd lemon. + + +32. _To make_ SCOTCH COLLOPS. + +Take a leg of veal, take off the thick part and cut in thin slices for +collops, beat them with a paste-pin 'till they be very thin; season +them with mace, pepper and salt; fry them over a quick fire, not over +brown; when they are fried put them into a stew-pan with a little +gravy, two or three spoonfuls of white wine, two spoonfuls of +oyster-pickle if you have it, and a little lemon-peel; then shake them +over a stove in a stew-pan, but don't let them boil over much, it only +hardens your collops; take the fat part of your veal, stuff it with +forc'd-meat, and boil it; when it is boiled lay it in the middle of +your dish with the collops; lay about your collops slices of crisp +bacon, and forc'd-meat-balls. Garnish your dish with slices of lemon +and oysters, or mushrooms. + + +33. _To make_ VEAL CUTLETS. + +Take a neck of veal, cut it in joints, and flatten them with a bill; +cut off the ends of the bones, and lard the thick part of the cutlets +with four or five bits of bacon; season it with nutmeg, pepper and +salt; strew over them a few bread crumbs, and sweet herbs shred fine; +first dip the cutlets in egg to make the crumbs stick, then broil them +before the fire, put to them a little brown gravy sauce, so serve it +up. Garnish your dish with lemon. + + +34. VEAL CUTLETS _another Way_. + +Take a neck of veal, cut it in joints, and flat them as before, and cut +off the ends of the long bones; season them with a little pepper, salt +and nutmeg, broil them on a gridiron, over a slow fire; when they are +enough, serve them up with brown gravy sauce and forc'd-meat-balls. +Garnish your dish with lemon. + + +35. VEAL CUTLETS _another Way_. + +Take a neck of veal and cut it in slices, flatten them as before, and +cut off the ends of the long bones; season the cutlets with pepper and +salt, and dridge over them some flour; fry them in butter over a quick +fire; when they are enough put from them the fat they were fried in, +and put to them a little small gravy, a spoonful of catchup, a spoonful +of white wine or juice of lemon, and grate in some nutmeg; thicken them +with flour and butter, so serve them up. Garnish your dish as before. + + +36. _To Collar a_ CALF'S HEAD _to eat hot_. + +Take a large fat head, and lay it in water to take out the blood; boil +it whilst the bones will come out; season it with nutmeg, pepper and +salt; then wrap it up round with a large lump of forc'd-meat made of +veal; after which wrap it up tight in a veal kell before it is cold, +and take great care that you don't let the head break in two pieces; +then bind it up with a coarse inkle, lay it upon an earthen dish, +dridge it over with flour, and lay over it a little butter, with a +little water in the dish; an hour and a half will bake it; when it is +enough take off the inkle, cut it in two length ways, laying the +skin-side uppermost; when you lay it upon your dish you must lay round +it stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-balls; +put to it brown gravy-sauce; you may brown your sauce with a few +truffles or morels, and lay them about your veal. + +Garnish your dish with lemon and pickle. + + +37. _To Collar a_ CALF'S HEAD _to eat cold_. + +You must be a calf's head with the skin on, split it and lay it in +water, take out the tongue and eyes, cut off the groin ends, then tie +it up in a cloth and boil it whilst the bones come out; when it is +enough lay it on a table with the skin-side uppermost, and pour upon it +a little cold water; then take off the hair and cut off the ears; mind +you do not break the head in two, turn it over and take out the bones; +salt it very well and wrap it round in a cloth very tight, pin it with +pins, and tie it at both ends, so bind it up with broad inkle, then +hang it up by one end, and when it is cold take it out; you must make +for it brown pickle, and it will keep half a year; when you cut it, cut +it at the neck. + +It is proper for a side or middle dish, either for noon or night. + + +38. _To make a_ CALF'S HEAD _Hash_. + +Take a calf's head and boil it, when it is cold take one half of the +head and cut off the meat in thin slices, put it into a stew pan with a +little brown gravy, put to it a spoonful or two of walnut pickle, a +spoonful of catchup, a little claret, a little shred mace, a few capers +shred, or a little mango; boil it over a stove, and thicken it with +butter and flour; take the other part of the head, cut off the bone +ends and score it with a knife, season it with a little pepper and +salt, rub it over with the yolk of an egg, and strew over a few bread +crumbs, and a little parsley; then set it before the fire to broil +whilst it is brown; and when you dish up the other part lay this in the +midst; lay about your hash-brain-cakes, forc'd-meat-balls and crisp +bacon. + +_To make Brain-cakes_; take a handful of bread-crumbs, a little shred +lemon-peel, pepper, salt, nutmeg, sweet-marjorum, parsley shred fine, +and the yolks of three eggs; take the brains and skin them, boil and +chop them small, so mix them all together; take a little butter in your +pan when you fry them, and drop them in as you do fritters, and if they +run in your pan put in a handful more of bread-crumbs. + + +39. _To hash a_ CALF'S HEAD _white_. + +Take a calf's head and boil it as much as you would do for eating, when +it is cold cut in thin slices, and put it into a stew-pan with a white +gravy; then put to it a little shred mace, salt, a pint of oysters, a +few shred mushrooms, lemon-peel, three spoonful of white wine, and some +juice of lemon, shake all together, and boil it over the stove, thicken +it up with a little flour and butter; when you put it on your dish, you +must put a boil'd fowl in the midst, and few slices of crisp bacon. + +Garnish your dish with pickles and lemon. + + +40. _A Ragoo of a_ CALF'S HEAD. + +Take two calves' head and boil them as you do for eating, when they are +cold cut off all the lantern part from the flesh in pieces about an +inch long, and about the breadth of your little finger; put it into +your stew-pan with a little white gravy; twenty oysters cut in two or +three pieces, a few shred mushrooms, and a little juice of lemon; +season it with shred mace and salt, let them all boil together over a +stove; take two or three spoonfuls of cream, the yolks of two or three +eggs, and a little shred parsley, then put it into a stew-pan; after +you have put the cream in you may shake it all the while; if you let it +boil it will crudle, so serve it up. + +Garnish your dish with sippets, lemon, and a few pickled mushrooms. + + +41. _To roast a_ CALF'S HEAD _to eat like Pig_. + +Take a calf's head, wash it well, lay it in an earthen dish, and cut +out the tongue lay it loose under the head in the dish with the brains, +and a little sage and parsley; rub the head over with the yolk of an +egg, then strew over them a few bread-crumbs and shred parsley, lay all +over it lumps of butter and a little salt, then set it in the oven; it +will take about an hour and a half baking; when it is enough take the +brains, sage and parsley; and chop them together, put to them the gravy +that is in the dish, a little butter and a spoonful of vinegar, so boil +it up and put it in cups, and set them round the head upon the dish, +take the tongue and blanch it, cut it in two, and lay it on each side +the head, and some slices of crisp bacon over the head, so serve it up. + + +42. SAUCE _for a_ NECK _of_ VEAL. + +Fry your veal, and when fried put in a little water, an anchovy, a few +sweet herbs, a little onion, nutmeg, a little lemon-peel shred small, +and a little white wine or ale, then shake it up with a little butter +and flour, with some cockles and capers. + + +43. _To boil a_ LEG _of_ LAMB, _with the_ LOYN _fry'd about it_. + +When your lamb is boil'd lay it in the dish, and pour upon it a little +parsley, butter and green gooseberries coddled, then lay your fried +lamb round it; take some small asparagus and cut it small like peas, +and boil it green; when it is boil'd drain it in a cullender, and lay +it round your lamb in spoonfuls. + +Garnish your dish with gooseberries, and heads of asparagus in lumps. + +This is proper for a bottom dish. + + +44. _A_ LEG _of_ LAMB _boil'd with_ CHICKENS _round it_. + +When your lamb is boil'd pour over it parsley and butter, with coddled +gooseberries, so lay the chickens round your lamb, and pour over the +chickens a little white fricassy sauce. Garnish your dish with sippets +and lemon. + +This is proper for a top dish. + + +45. _A Fricassy of_ LAMB _white_. + +Take a leg of lamb, half roast it, when it is cold cut it in slices, +put it into a stew-pan with a little white gravy, a shalot shred fine, +a little nutmeg, salt, and a few shred capers; let it boil over the +stove whilst the lamb is enough; to thicken your sauce, take three +spoonfuls of cream, the yolks of two eggs, a little shred parsley, and +beat them well together, then put it into your stew-pan and shake it +whilst it is thick, but don't let it boil; if this do not make it +thick, put in a little flour and butter, so serve it up. Garnish your +dish with mushrooms, oysters and lemon. + + +46. _A brown Fricassy of_ LAMB. + +Take a leg of lamb, cut it in thin slices and season it with pepper and +salt, then fry it brown with butter, when it is fried put it into your +stew-pan, with a little brown gravy, an anchovy, a spoonful or two of +white wine or claret, grate in a little nutmeg, and set it over the +stove; thicken your sauce with flour and butter. Garnish your dish with +mushrooms, oysters and lemon. + + +47. _To make_ PIG _eat like_ LAMB _in Winter_. + +Take a pig about a month old and dress it, lay it down to the fire, +when the skin begins to harden you must take it off by pieces, and when +you have taken all the skin off, draw it and when it is cold cut it in +quarters and lard it with parsley; then roast it for use. + + +48. _How to stew a_ HARE. + +Take a young hare, wash and wipe it well, cut the legs into two or +three pieces, and all the other parts the same bigness, beat them all +flat with a paste-pin, season it with nutmeg and salt, then flour it +over, and fry it in butter over a quick fire; when you have fried it +put into a stew-pan, with about a pint of gravy, two or three spoonfuls +of claret and a small anchovy, so shake it up with butter and flour, +(you must not let it boil in the stew-pan, for it will make it cut +hard) then serve it up. Garnish your dish with crisp parsley. + + +49. _How to Jug a_ HARE. + +Take a young hare, cut her in pieces as you did for stewing, and beat +it well, season it with the same seasoning you did before, put it into +a pitcher or any other close pot, with half a pound of butter, set it +in a pot of boiling water, stop up the pitcher close with a cloth, and +lay upon it some weight for fear it should fall on one side; it will +take about two hours in stewing; mind your pot be full of water, and +keep it boiling all the time; when it is enough take the gravy from it, +clear off the fat, and put her into your gravy in a stew-pan, with a +spoonful or two of white wine, a little juice of lemon, shred +lemon-peel and mace; you must thicken it up as you would a white +fricassy. + +Garnish your dish with sippets and lemon. + + +50. _To roast a_ HARE _with a pudding in the belly_. + + +When you have wash'd the hare, nick the legs thro' the joints, and +skewer them on both sides, which will keep her from drying in the +roasting; when you have skewer'd her, put the pudding into her belly, +baste her with nothing but butter: put a little in the dripping pan; +you must not baste it with the water at all: when your hare is enough, +take the gravy out of the dripping pan, and thicken it up with a little +flour and butter for the sauce. + +_How to make a_ Pudding _for the_ Hare. + +Take the liver, a little beef-suet, sweet-marjoram and parsley shred +small, with bread-crumbs and two eggs; season it with nutmeg, pepper +and salt to your taste, mix all together and if it be too stiff put in +a spoonful or two of cream: You must not boil the liver. + + +51. _To make a brown fricassy of_ RABBETS. + +Take a rabbet, cut the legs in three pieces, and the remainder of the +rabbet the same bigness, beat them thin and fry them in butter over a +quick fire; when they are fried put them into a stew-pan with a little +gravy, a spoonful of catchup, and a little nutmeg; then shake it up +with a little flour and butter. + +Garnish your dish with crisp parsley. + + +52. _A white fricassy of_ RABBETS. + +Take a couple of young rabbets and half roast them; when they are cold +take off the skin, and cut the rabbets in small pieces, (only take the +white part) when you have cut it in pieces, put it into a stew-pan with +white gravy, a small anchovy, a little onion, shred mace and +lemon-peel, set it over a stove, and let it have one boil, then take a +little cream, the yolks of two eggs, a lump of butter, a little juice +of lemon and shred parsley; put them all together into a stew-pan, and +shake them over the fire whilst they be as white as cream; you must not +let it boil, if you do it will curdle. Garnish your dish with shred +lemon and pickles. + + +53. _How to make pulled_ RABBETS. + +Take two young rabbets, boil them very tender, and take off all the +white meat, and pull off the skin, then pull it all in shives, and put +it into your stew-pan with a little white gravy, a spoonful of white +wine, a little nutmeg and salt to your taste; thicken it up as you +would a white fricassy, but put in no parsley; when you serve it up lay +the heads in the middle. Garnish your dish with shred lemon and +pickles. + + +54. _To dress Rabbets to look like_ MOOR-GAME. + +Take a young rabbet, when it is cased cut off the wings and the head; +leave the neck of your rabbet as long as you can; when you case it you +must leave on the feet, pull off the skin, leave on the claws, so +double your rabbet and skewer it like a fowl; put a skewer at the +bottom through the legs and neck, and tie it with a string, it will +prevent its flying open; when you dish it up make the same sauce as you +would do for partridges. Three are enough for one dish. + + +55. _To make white Scotch_ COLLOPS. + +Take about four pounds of a fillet of veal, cut it in small pieces as +thin as you can, then take a stew-pan, butter it well over, and shake a +little flour over it, then lay your meat in piece by piece, whilst all +your pan be covered; take two or three blades of mace, and a little +nutmeg, set your stew-pan over the fire, toss it up together 'till all +your meat be white, then take half a pint of strong veal broth, which +must be ready made, a quarter of a pint of cream, and the yolks of two +eggs, mix all these together, put it to your meat, keeping it tossing +all the time 'till they just boil up, then they are enough; the last +thing you do squeeze in a little lemon: You may put in oysters, +mushrooms, or what you will to make it rich. + + +56. _To boil_ DUCKS _with_ ONION SAUCE. + +Take two fat ducks, and season them with a little pepper and salt, and +skewer them up at both ends, and boil them whilst they are tender; take +four or five large onions and boil them in milk and water, change the +water two or three times in the boiling, when they are enough chop them +very small, and rub them through a hair-sieve with the back of a spoon, +'till you have rubb'd them quite through, then melt a little butter, +put in your onions and a little salt, and pour it upon your ducks. +Garnish your dish with onions and sippets. + + +57. _To stew_ DUCKS _either wild or tame_. + +Take two ducks and half-roast them, cut them up as you would do for +eating, then put them into a stew-pan with a little brown gravy, a +glass of claret, two anchovies, a small onion shred very fine, and a +little salt; thicken it up with flour and butter, so serve it up. +Garnish you dish with a little raw onion and sippets. + + +58. _To make a white fricassy of_ CHICKENS. + +Take two or more chickens, half-roast them, cut them up as you would do +for eating, and skin them; put them into a stew-pan with a little white +gravy, juice of lemon, two anchovies, shred mace and nutmeg, then boil +it; take the yolks of three eggs, a little sweet cream and shred +parsley, put them into your stew-pan with a lump of butter and a little +salt; shake them all the while they are over the stove, and be sure you +do not let them boil lest they should curdle. + +Garnish your dish with sippets and lemon. + + +59. _How to make a brown fricassy of_ CHICKENS. + +Take two or more chickens, as you would have your dish in bigness, cut +them up as you do for eating, and flat them a little with a paste-pin; +fry them a light-brown, and put them into your stew-pan with a little +gravy, a spoonful or two of white wine, a little nutmeg and salt; +thicken it up with flour and butter. Garnish your dish with sippets and +crisp parsley. + + +60. CHICKENS SURPRISE. + +Take half a pound of rice, set it over a fire in soft water, when it is +half-boiled put in two or three small chickens truss'd, with two or +three blades of mace, and a little salt; take a piece of bacon about +three inches square, and boil it in water whilst almost enough, then +take it out, pare off the outsides, and put it into the chickens and +rice to boil a little together; (you must not let the broth be over +thick with rice) then take up your chickens, lay them on a dish, pour +over them the rice, cut your bacon in thin slices to lay round your +chickens, and upon the breast of each a slice. + +This is proper for a side-dish. + + +61. _To boil_ CHICKENS. + +Take four or five small chickens, as you would have your dish in +bigness; if they be small ones you may scald them, it will make them +whiter; draw them, and take out the breast-bone before you scald them; +when you have dress'd them, put them into milk and water, and wash +them, truss them, and cut off the heads and necks; if you dress them +the night before you use them, dip a cloth in milk and wrap them in it, +which will make them white; you must boil them in milk and water, with +a little salt; half an hour or less will boil them. + +_To make Sauce for the_ CHICKENS. + +Take the necks, gizzards and livers, boil them in water, when they are +enough strain off the gravy, and put to it a spoonful of oyster-pickle; +take the livers, break them small, mix a little gravy, and rub them +through a hair-sieve with the back of a spoon, then put to it a +spoonful of cream, a little lemon and lemon-peel grated; thicken it up +with butter and flour. Let your sauce be no thicker than cream, which +pour upon your chickens. Garnish your dish with sippets, mushrooms, and +slices of lemon. + +They are proper for a side-dish or a top-dish either at noon or night. + + +62. _How to boil a_ TURKEY. + +When your turkey is dress'd and drawn, truss her, cut off her feet, +take down the breast-bone with a knife, and sew up the skin again; +stuff the breast with a white stuffing. + +_How to make the_ Stuffing. Take the sweet-bread of veal, boil it, +shred it fine, with a little beef-suet, a handful of bread-crumbs, a +little lemon-peel, part of the liver, a spoonful or two of cream, with +nutmeg, pepper, salt, and two eggs, mix all together, and stuff your +turkey with part of the stuffing, (the rest you may either boil or fry +to lay round it) dridge it with a little flour, tie it up in a cloth, +and boil it with milk and water: If it be a young turkey an hour will +boil it. + +_How to make Sauce for the_ Turkey. Take a little small white gravy, a +pint of oysters, two or three spoonfuls of cream, a little juice of +lemon, and salt to your taste, thicken it up with flour and butter, +then pour it over your turkey, and serve it up; lay round your turkey +fry'd oysters, and the forc'd-meat. Garnish your dish with oysters, +mushrooms, and slices of lemon. + + +63. _How to make another Sauce for a_ Turkey. + +Take a little strong white gravy, with some of the whitest sellery you +can get, cut it about an inch long, boil it whilst it be tender, and +put it into the gravy, with two anchovies, a little lemon-peel shred, +two or three spoonfuls of cream, a little shred mace, and a spoonful of +white wine; thicken it up with flour and butter; if you dislike the +sellery you may put in the liver as you did for chickens. + + +64. _How to roast a_ TURKEY. + +Take a turkey, dress and truss it, then take down the breast-bone. _To +make Stuffing for the Breast_. Take beef-suet, the liver shred fine, +and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to your +taste, a little shred parsley, a spoonful or two of cream, and two +eggs. Put her on a spit and roast her before a slow fire; you may lard +your turkey with fat bacon; if the turkey be young, an hour and a +quarter will roast it. For the sauce, take a little white gravy, an +onion, a few bread-crumbs, and a little whole pepper, let them boil +well together, put to them a little flour and a lump of butter, which +pour upon the turkey; you may lay round your turkey forc'd-meat-balls. + +Garnish your dish with slices of lemon. + + +65. _To make a rich_ TURKEY PIE. + +Take a young turkey and bone her, only leave in the thigh bones and +short pinions; take a large fowl and bone it, a little shred mace, +nutmeg, pepper and salt, and season the turkey and fowl in the inside; +lay the fowl in the inside of the low part of the turkey, and stuff the +breast with a little white stuffing, (the same white stuffing as you +made for the boiled turkey,) take a deep dish, lay a paste over it, and +leave no paste in the bottom; lay in the turkey, and lay round it a few +forc'd-meat-balls, put in half a pound of butter, and a jill of water, +then close up the pie, an hour and a half will bake it; when it comes +from the oven take off the lid, put in a pint of stew'd oysters, and +the yolks of six or eight eggs, lay them at an equal distance round the +turkey; you must not stew your oysters in gravy but in water, and pour +them upon your turkey's breast; lay round six or eight artichoke-bottoms +fry'd, so serve it up without the lid; you must take the fat out of the +pie before you put in the oysters. + + +66. _To make a_ TURKEY _A-la-Daube_. + +Take a large turkey and truss it; take down the breast-bone, and stuff +it in the breast with some stuffing, as you did the roast turkey, lard +it with bacon, then rub the skin of the turkey with the yolk of an egg, +and strow over it a little nutmeg, pepper, salt, and a few +bread-crumbs, then put it into a copper-dish and fend it to the oven; +when you dish it up make for the turkey brown gravy-sauce; shred into +your sauce a few oysters and mushrooms; lay round artichoke-bottoms +fry'd, stew'd pallets, forc'd-meat-balls, and a little crisp bacon. +Garnish your dish with pickled mushrooms, and slices of lemon. + +This is a proper dish for a remove. + + +67. POTTED TURKEY. + +Take a turkey, bone her as you did for the pie, and season it very well +in the inside and outside with mace, nutmeg, pepper and salt, then put +it into a pot that you design to keep it in, put over it a pound of +butter, when it is baked draw from it the gravy, and take off the fat, +then squeeze it down very tight in the pot; and to keep it down lay +upon it a weight; when it's cold take part of the butter that came from +it, and clarify a little more with it to cover your turkey, and keep it +in a cool place for use; you may put a fowl in the belly if you please. + +Ducks or geese are potted the same way. + + +68. _How to jugg_ PIGEONS. + +Take six or eight pigeons and truss them, season them with nutmeg, +pepper and salt. _To make the Stuffing_. Take the livers and shred them +with beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs, +mix all together, then stuff your pigeons sowing them up at both ends, +and put them into your jugg with the breast downwards, with half a +pound of butter; stop up the jugg close with a cloth that no steam can +get out, then set them in a pot of water to boil; they will take above +two hours stewing; mind you keep your pot full of water, and boiling +all the time; when they are enough clear from them the gravy, and take +the fat clean off; put to your gravy a spoonful of cream, a little +lemon-peel, an anchovy shred, a few mushrooms, and a little white wine, +thicken it with a little flour and butter, then dish up your pigeons, +and pour over them the sauce. Garnish the dish with mushrooms and +slices of lemon. + +This is proper for a side dish. + + +69. MIRRANADED PIGEONS. + +Take six pigeons, and truss them as you would do for baking, break the +breast-bones, season and stuff them as you did for jugging, put them +into a little deep dish and lay over them half a pound of butter; put +into your dish a little water. Take half a pound of rice, cree it soft +as you would do for eating, and pour it upon the back of a sieve, let +it stand while it is cold, then take a spoon and flat it like paste on +your hand, and lay on the breast of every pigeon a cake; lay round your +dish some puff-paste not over thin, and send them to the oven; about +half an hour will bake them. + +This is proper at noon for a side-dish. + + +70. _To stew_ PIGEONS. + +Take your pigeons, season and stuff them, flat the breast-bone, and +truss them up as you would do for baking, dredge them over with a +little flour, and fry them in butter, turning them round till all sides +be brown, then put them into a stew-pan with as much brown gravy as +will cover them, and let them stew whilst your pigeons be enough; then +take part of the gravy, an anchovy shred, a little catchup, a small +onion, or a shalot, and a little juice of lemon for sauce, pour it over +your pigeons, and lay round them forc'd-meat-balls and crisp bacon. +Garnish your dish with crisp parsley and lemon. + + +71. _To broil_ PIGEONS _whole_. + +Take your pigeons, season and stuff them with the same stuffing you did +jugg'd pigeons, broil them either before a fire or in an oven; when +they are enough take the gravy from them, and take off the fat, then +put to the gravy two or three spoonfuls of water, a little boil'd +parsley shred, and thicken your sauce. Garnish your dish with crisp +parsley. + + +72. _Boiled_ PIGEONS _with fricassy Sauce_. + +Take your pigeons, and when you have drawn and truss'd them up, break +the breast bone, and lay them in milk and water to make them white, tie +them in a cloth and boil them in milk and water; when you dish them up +put to them white fricassy sauce, only adding a few shred mushrooms. +Garnish with crisp parsley and sippets. + + +73. _To Pot_ PIGEONS. + +Take your pigeons and skewer them with their feet cross over the +breast, to stand up; season them with pepper and salt, and roast them; +so put them into your pot, setting the feet up; when they are cold +cover them up with clarified butter. + + +74. _To stew_ PALLETS. + +Take three or four large beast pallets and boil them very tender, +blanch and cut them in long pieces the length of your finger, then in +small bits the cross way; shake them up with a little good gravy and a +lump of butter; season them with a little nutmeg and salt, put in a +spoonful of white wine, and thicken it with the yolks of eggs as you +do, a white fricassy. + + +75. _To make a Fricassy of_ PIG'S EARS. + +Take three or four pig's ears as large as you would have your dish in +bigness, clean and boil them very tender, cut them in small pieces the +length of your finger, and fry them with butter till they be brown; so +put them into a stew-pan with a little brown gravy, a lump of butter, a +spoonful of vinegar, and a little mustard and salt, thicken'd with +flour; take two or three pig's feet and boil them very tender, fit for +eating, then cut them in two and take out the large bones, dip them in +egg, and strew over them a few bread-crumbs, season them with pepper +and salt; you may either fry or broil them, and lay them in the middle +of your dish with the pig's ears. + +They are proper for a side-dish. + + +76. _To make a Fricassy of_ TRIPES. + +Take the whitest seam tripes you can get and cut them in long pieces, +put them into a stew-pan with a little good gravy, a few bread-crumbs, +a lump of butter, a little vinegar to your taste, and a little mustard +if you like it; shake it up altogether with a little shred parsley. +Garnish your dish with sippets. + +This is proper for a side-dish. + + +77. _To make a Fricassy of_ VEAL-SWEET-BREADS. + +Take five or six veal-sweet-breads, according as you would have your +dish in bigness, and boil them in water, cut them in thin slices the +length-way, dip them in egg, season them with pepper and salt, fry them +a light brown; then put them into a stew-pan with a little brown gravy, +a spoonful of white wine or juice of lemon, whether you please; thicken +it up with flour and butter; and serve it up. Garnish your dish with +crisp parsley. + + +78. _To make a white Fricassy of_ TRIPES, _to eat like_ CHICKENS. + +Take the whitest and the thickest seam tripe you can get, cut the white +part in thin slices, put it into a stew-pan with a little white gravy, +juice of lemon and lemon-peel shred, also a spoonful of white wine; +take the yolks of two or three eggs and beat them very well, put to +them a little thick cream, shred parsley, and two or three chives if +you have any; shake altogether over the stove while it be as thick as +cream, but don't let it boil for fear it curdle. Garnish your dish with +sippets, slic'd lemon or mushrooms, and serve it up. + + +79. _To make a brown Fricassy of_ EGGS. + +Take eight or ten eggs, according to the bigness you design your dish, +boil them hard, put them in water, take off the shell, fry them in +butter whilst they be a deep brown, put them into a stew-pan with a +little brown gravy, and a lump of butter, so thicken it up with flour; +take two or three eggs, lay them in the middle of the dish, then take +the other, cut them in two, and set them with the small ends upwards +round the dish; fry some sippets and lay round them. Garnish your dish +with crisp parsley. + +This is proper for a side-dish in lent or any other time. + + +80. _To make a white Fricassy of_ EGGS. + +Take ten or twelve eggs, boil them hard and pill them, put them in a +stew-pan with a little white gravy; take the yolks of two or three +eggs, beat them very well, and put to them two or three spoonfuls of +cream, a spoonful of white wine, a little juice of lemon, shred +parsley, and salt to your taste; shake altogether over the stove till +it be as thick as cream, but don't let it boil; take your eggs and lay +one part whole on the dish, the rest cut in halves and quarters, and +lay them round your dish; you must not cut them till you lay them on +the dish. Garnish your dish with sippets, and serve it up. + + +81. _To stew_ EGGS _in_ GRAVY. + +Take a little gravy, pour it into a little pewter dish, and set it over +a stove, when it is hot break in as many eggs as will cover the dish +bottom, keep pouring the gravy over them with a spoon 'till they are +white at the top, when they are enough strow over them a little salt; +fry some square sippets of bread in butter, prick them with the small +ends upward, and serve them up. + + +82. _How to Collar a_ PIECE _of_ BEEF _to eat Cold_. + +Take a flank of beef or pale-board, which you can get, bone them and +take off the inner skin; nick your beef about an inch distance, but +mind you don't cut thro' the skin of the outside; then take two ounces +of saltpetre, and beat it small, and take a large handful of common +salt and mix them together, first sprinkling your beef over with a +little water, and lay it in an earthen dish, then strinkle over your +salt, so let it stand, four or five days, then take a pretty large +quantity of all sorts of mild sweet herbs, pick and shred them very +small, take some bacon and cut it in long pieces the thickness of your +finger, then take your beef and lay one layer of bacon in every nick; +and another of the greens; when you have done season your beef with a +little beat mace, pepper, salt and nutmeg; you may add a little neat's +tongue, and an anchovy in some of the nicks; so roll it up tight, bind +it in a cloth with coarse inkle round it, put it into a large stew-pot +and cover it with water; let the beef lie with the end downwards, put +to the pickle that was in the beef when it lay in salt, set it in a +slow oven all the night, then take it out and bind it tight, and tie up +both ends, the next day take it out of the cloth, and put it into +pickle; you must take off the fat and boil the pickle, put in a handful +of salt, a few bay leaves, a little whole Jamaica and black pepper, a +quart of stale strong beer, a little vinegar and alegar; if you make +the pickle very good, it will keep five or six months very well; if +your beef be not too much baked it will cut all in diamonds. + + +83. _To roll a_ BREAST OF VEAL _to eat cold_. + +Take a large breast of veal, fat and white, bone it and cut it in two, +season it with mace, nutmeg, pepper and salt, in one part you may +strinkle a few sweet herbs shred fine, roll them tight up, bind them +will with coarse ickle, so boil it an hour and a half; you may make the +same pickle as you did for the beef, excepting the strong beer; when it +is enough to take it up, and bind it as you did the beef, so hang it up +whilst it be cold. + + +84. _To pot_ TONGUES. + +Take your tongues and salt them with saltpetre, common salt and bay +salt, let them lie ten days, then take them out and boil them whilst +they will blanch, cut off the lower part of the tongues, then season +them with mace, pepper, nutmeg and salt, put them into a pot and send +them to the oven, and the low part of your tongues that you cut off lay +upon your tongues, and one pound of butter, then let them bake whilst +they are tender, then take them out of the pot, throw over them a +little more seasoning, put them into the pot you design to keep them +in, press them down very tight, lay over them a weight, and let them +stand all night, then cover them with clarified butter: You must not +salt your tongues as you do for hanging. + + +85. _How to pot_ VENISON. + +Take your venison and cut it in thin pieces, season it with pepper and +salt, put it into your pot, lay over it some butter and a little +beef-suet, let it stand all night in the oven; when it is baked beat +them in a marble mortar or wooden-bowl, put in part of the gravy, and +all the fat you take from it; when you have beat it put into your pot, +then take the fat lap of a shoulder of mutton, take off the out-skin, +and roast it, when it is roasted and cold, cut it in long pieces the +thickness of your finger; when you put the venison into the pot, put it +in at three times, betwixt every one lay the mutton cross your pot, at +an equal distance; if you cut it the right way it will cut all in +diamonds; leave some of the venison to lay on the top, and cover it +with clarified butter; to keep it for use. + + +86. _To pot all Sorts of_ WILD-FOWL. + +When the wild-fowl are dressed take a paste-pin, and beat them on the +breast 'till they are flat; before you roast them season them with +mace, nutmeg, pepper and salt; you must not roast them over much; when +you dreaw them season them on the out-side, and set them on one end to +drain out the gravy, and put them into your pot; you may put in two +layers; if you press them very flat, cover them with clarified butter +when they are cold. + + +87. _How to pot_ BEEF. + +Take two pounds of the slice or buttock, season it with about two +ounces of saltpetre and a little common salt, let it lie two or three +days, send it to the oven, and season it with a little pepper, salt and +mace; lay over your beef half a pound of butter or beef suet, and let +it stand all night in the oven to stew; take from it the gravy and the +butter, and beat them (with the beef) in a bowl, then take a quarter of +a pound of anchovies, bone them, and beat them too with a little of the +gravy; if it be not seasoned enough to your taste, put to it a little +more seasoning; put is close down in a pot, and when it is cold cover +it up with butter, and keep it for use. + + +88. _To Ragoo a_ RUMP _of_ BEEF. + +Take a rump of beef, lard it with bacon and spices, betwixt the +larding, stuff it with forced meat, made of a pound of veal, three +quarters of a pound of beef-suet, a quarter of a pound of fat bacon +boiled and shred well by itself, a good quantity of parsley, winter +savoury, thyme, sweet-marjoram, and an onion, mix all this together, +season it with mace cloves, cinnamon, salt, Jamaica and black pepper, +and some grated bread, work the forc'd-meat up with three whites and +two yolks of eggs, then stuff it, and lay some rough suet in a stew pan +with your beef upon it, let it fry till it be brown then put in some +water, a bunch of sweet herbs, a large onion stuffed with cloves, +sliced turnips, carrots cut as large as the yolk of an egg, some whole +pepper and salt, half a pint of claret, cover it close, and let it stew +six or seven hours over a gentle fire, turning it very often. + + +89. _How to make a_ SAUCE _for it_. + +Take truffles, morels, sweet-breads, diced pallets boiled tender, three +anchovies, and some lemon-peel, put these into some brown gravy and +stew them; if you do not think it thick enough, dredge in a little +flour, and just before you pour it on your beef put in a little white +wine and vinegar, and serve it up hot. + + +90. _Sauce for boiled_ RABBETS. + +Take a few onions, boil them thoroughly, shifting them in water often, +mix them well together with a little melted butter and water. Some add +a little pulp of apple and mustard. + + +91. _To salt a_ Leg _of_ Mutton _to eat like_ Ham. + +Take a leg of mutton, an ounce of saltpetre, two ounces of bay-salt, +rub it in very well, take a quarter of a pound of coarse sugar, mix it +with two or three handfuls of common salt, then take and salt it very +well, and let it lie a week, so hang it up, and keep it for use, after +it is dry use it, the sooner the better; it won't keep so long as ham. + + +92. _How to salt_ HAM _or_ TONGUES. + +Take a middling ham, two ounces of saltpetre, a quarter of a pound of +bay-salt, beat them together, and rub them on your ham very well, +before you salt it on the inside, set your salt before the fire to +warm; to every ham take half a pound of coarse sugar, mix to it a +little of the salt, and rub it in very well, let it lie for a week or +ten days, then salt it again very well, and let it lie another week or +ten days, then hang it to dry, not very near the fire, nor over much in +the air. + +Take your tongues and clean them, and cut off the root, then take two +ounces of saltpetre, a quarter of a pound of bay-salt well beaten, +three or four tongues, according as they are in bigness, lay them on a +thing by themselves, for if you lay them under your bacon it flats your +tongues, and spoils them; salt them very well, and let them lie as long +as the hams with the skin side downwards: You may do a rump of beef the +same way, only leave out the sugar. + + +[Note: The text for the next three recipes--93, 94 and 95--was missing +from our scans. Only the last part of recipe number 95 is available.] + + +93. + + +94. + + +95. ... bacon, you may put in two or three slices when you send them to +the oven. + + +96. _How to make a_ HARE-PIE. + +Parboil the hare, take out the bones, and beat the meat in a mortar +with some fat pork or new bacon, then soak it in claret all night, the +next day take it out, season it with pepper, salt and nutmeg, then lay +the back bone into the middle of the pie, put the meat about it with +about three quarters of a pound of butter, and bake it in a puff-paste, +but lay no paste in the bottom of the dish. + + +97. _To make a_ HARE-PIE _another Way_. + +Take the flesh of a hare after it is skined, and string it: take a +pound of beef-suet or marrow shred small, with sweet-marjoram, parsley +and shalots, take the hare, cut it in pieces, season it with mace, +pepper, salt and nutmeg, then bake it either in cold or hot paste, and +when it is baked, open it and put to it some melted butter. + + +98. _To make_ PIG _Royal_. + +Take a pig and roast it the same way as you did for lamb, when you draw +it you must not cut it up, when it is cold you must lard it with bacon, +cut not your layers too small, if you do they will melt away, cut them +about an inch and a quarter long; you must put one row down the back, +and one on either side, then strinkle it over with a few breadcrumbs +and a little salt, and set it in the oven, an hour will bake it, but +mind your oven be not too hot; you must take another pig of a less +size, roast it, cut it up, and lie it on each side: The sauce you make +for a roast pig will serve for both. + +This is proper for a bottom dish at a grand entertainment. + + +99. _To roast_ VEAL _a savoury Way_. + +When you have stuffed your veal, strow some of the ingredients over it; +when it is roasted make your sauce of what drops from the meat, put an +anchovy in water, and when dissolved pour it into the dripping-pan with +a large lump of butter and oysters: toss it up with flour to thicken +it. + + +100. _To make a_ HAM PIE. + +Cut the ham round, and lay it in water all night, boil it tender as you +would do for eating, take off the skin, strew over it a little pepper, +and bake it in a deep dish, put to it a pint of water, and half a pound +of butter; you must bake it in puff-paste; but lay no paste in the +bottom of the dish; when you send it to the table send it without a +lid. + +It is proper for a top or bottom dish either summer or winter. + + +101. _To make a_ NEAT's TONGUE PIE. + +Take two or three tongues, (according as you would have your pie in +bigness) cut off the roots and low parts, take two ounces of saltpetre, +a little bay salt, rub them very well, lay them on an earthen dish with +the skin side downwards, let them lie for a week or ten days, whilst +they be very red, then boil them as tender as you would have them for +eating blanch and season with a little pepper and salt, flat them as +much as you can, bake them in puff paste in a deep dish, but lay no +paste in the bottom, put to them a little gravy, and half a pound of +butter; lay your tongues with the wrong side upwards, when they are +baked turn them, and serve it up without a lid. + + +102. _To broil_ SHEEP or HOG's TONGUES. + +Boil, blanch, and split your tongues, season them with a little pepper +and salt, then dip them in egg, strow over them a few bread-crumbs, and +broil them whilst they be brown; serve them up with a little gravy and +butter. + + +103. _To Pickle_ PORK. + +Cut off the leg, shoulder pieces, the bloody neck and the spare-rib as +bare as you can, then cut the middle pieces as large as they can lie in +the tub, salt them with saltpetre, bay-salt, and white salt; your +saltpetre must be beat small, and mix'd with the other salts; half a +peck of white salt, a quart of bay-salt, and half a pound of saltpetre, +is enough for a large hog; you must rub the pork very well with your +salt, then lay a thick layer of salt all over the tub, then a piece of +pork, and do so till all your pork is in; lay the skin side downwards, +fill up all the hollows and sides of the tub with little pieces that +are not bloody press all down as close as possible, and lay on a good +layer of salt on the top, then lay on the legs and shoulder pieces, +which must be used first, the rest will keep two years if not pulled +up, nor the pickle poured from it. You must observe to see it covered +with pickle. + + +104. _To fricassy_ CALF'S FEET _white_. + +Dress the calf's feet, boil them as you would do for eating, take out +the long bones, cut them in two, and put them into a stew-pan with a +little white gravy, and a spoonful or two of white wine; take the yolks +of two or three eggs, two or three spoonfuls of cream, grate in a +little nutmeg and salt, and shake all together with a lump of butter. +Garnish your dish with slices of lemon and currans, and so serve them +up. + + +105. _To roll a_ PIG'S _Head to eat like Brawn_. + +Take a large pig's head, cut off the groin ends, crack the bones and +put it in water, shift it once or twice, cut off the ears, then boil it +so tender that the bones will slip out, nick it with a knife in the +thick part of the head, throw over it a pretty large handful of salt; +take half a dozen of large neat's feet, boil them while they be soft, +split them, and take out all the bones and black bits; take a strong +coarse cloth, and lay the feet with the skin side downwards, with all +the loose pieces in the inside; press them with your hand to make them +of an equal thickness, lay them at that length that they will reach +round the head, and throw over them a handful of salt, then lay the +head across, one thick part one way and the other another, that the fat +may appear alike at both ends; leave one foot out to lay at the top to +make a lantern to reach round, bind it with filleting as you would do +brawn, and tie it very close at both ends; you may take it out of the +cloth the next day, take off the filleting and wash it, wrap it about +again very tight, and keep it in brawn-pickle. + +This has been often taken for real Brawn. + + +106. _How to fry_ CALF'S FEET _in Butter_. + +Take four Calf's feet and blanch them, boil them as you would do for +eating, take out the large bones and cut them in two, beat a spoonful +of wheat flour and four eggs together, put to it a little nutmeg, +pepper and salt, dip in your calf's feet, and fry them in butter a +light brown, and lay them upon your dish with a little melted butter +over them. Garnish with slices of lemon and serve them up. + + +107. _How to make_ SAVOURY PATTEES. + +Take the kidney of a loyn of veal before it be roasted, cut it in thin +slices, season it with mace, pepper and salt, and make your pattees; +lay in every patty a slice, and either bake or fry them. + +You may make marrow pattees the same way. + + +108. _To make_ EGG PIES. + +Take and boil half a dozen eggs, half a dozen apples, a pound and a +half of beef-suet, a pound of currans, and shred them, so season it +with mace, nutmeg and sugar to your taste, a spoonful or two of brandy, +and sweet meats, if you please. + + +109. _To make a sweet_ CHICKEN PIE. + +Break the chicken bones, cut them in little bits, season them lightly +with mace and salt, take the yolks of four eggs boiled hard and +quartered, five artichoke-bottoms, half a pound of sun raisins stoned, +half a pound of citron, half a pound of lemon, half a pound of marrow, +a few forc'd-meat-balls, and half a pound of currans well cleaned, so +make a light puff-paste, but put no paste in the bottom; when it is +baked take a little white wine, a little juice of either orange or +lemon, the yolk of an egg well beat, and mix them together, make it hot +and put it into your pie; when you serve it up take the same +ingredients you use for a lamb or veal pie, only leave out the +artichokes. + + +110. _To roast_ TONGUES. + +Cut off the roots of two tongues, take three ounces of saltpetre, a +little bay-salt and common salt, rub them very well, let them lie a +week or ten days to make them red, but not salt, so boil them tender as +they will blanch, strow over them a few bread crumbs, set them before +the fire to brown on every side. + +_To make_ SAUCE _for the_ TONGUES. + +Take a few bread crumbs, and as much water as will wet them, then put +in claret till they be red, and a little beat cinnamon, sweeten it to +your taste, put a little gravy on the dish with your tongues, and the +sweet sauce in two basons, set them on each side, so serve them up. + + +111. _To fry_ CALF'S FEET _in Eggs_. + +Boil your calf's feet as you would do for eating, take out the long +bones and split them in two, when they are cold season 'em with a +little pepper, salt and nutmeg; take three eggs, put to them a spoonful +of flour, so dip the feet in it and fry them in butter; you must have a +little gravy and butter for sauce. Garnish with currans, so serve them +up. + + +112. _To make a_ MINC'D PIE _of Calf's Feet_. + +Take two or three calf's feet, and boil them as you would do for +eating, take out the long bones, shred them very fine, put to them +double their weight of beef-suet shred fine, and about a pound of +currans well cleaned, a quarter of a pound of candid orange and citron +cut in small pieces, half a pound of sugar, a little salt, a quarter of +an ounce of mace and a large nutmeg, beat them together, put in a +little juice of lemon or verjuice to your taste, a glass of mountain +wine or sack, which you please, so mix all together; bake them in +puff-paste. + + +113. _To roast a_ WOODCOCK. + +When you have dress'd your woodcock, and drawn it under the leg, take +out the bitter bit, put in the trales again; whilst the woodcock is +roasting set under it an earthen dish with either water in or small +gravy, let the woodcock drop into it, take the gravy and put to it a +little butter, and thicken it with flour; your woodcock will take about +ten minutes roasting if you have a brisk fire; when you dish it up lay +round it wheat bread toasts, and pour the sauce over the toasts, and +serve it up. + +You may roast a partridge the same way, only add crumb sauce in a +bason. + + +114. _To make a_ CALF'S HEAD PIE. + +Take a calf's head and clean it, boil it as you would do for hashing, +when it is cold cut it in thin slices, and season it with a little +black pepper, nutmeg, salt, a few shred capers, a few oysters and +cockles, two or three mushrooms, and green lemon-peel, mix them all +well together, put them into your pie; it must be a standing pie baked +in a flat pewter dish, with a rim of puff-paste round the edge; when +you have filled the pie with the meat, lay on forc'd-meat-balls, and +the yolks of some hard eggs, put in a little small gravy and butter; +when it comes from the oven take off the lid, put into it a little +white wine to your taste, and shake up the pie, so serve it up without +lid. + + +115. _To make a_ CALF'S FOOT PIE. + +Take two or three calf's feet, according as you would have your pie in +bigness, boil and bone them as you would do for eating, and when cold +cut them in thin slices; take about three quarters of a pound of +beef-suet shred fine, half a pound of raisins stoned, half a pound of +cleaned currans, a little mace and nutmeg, green lemon-peel, salt, +sugar, and candid lemon or orange, mix altogether, and put them in a +dish, make a good puff-paste, but let there be no paste in the bottom +of the dish; when it is baked, take off the lid, and squeeze in a +little lemon or verjuice, cut the lid in sippets and lay round. + + +116. _To make a_ WOODCOCK PIE. + +Take three or four brace of woodcocks, according as you would have the +pie in bigness, dress and skewer them as you would do for roasting, +draw them, and season the inside with a little pepper, salt and mace, +but don't wash them, put the trales into the belly again, but nothing +else, for there is something in them that gives them a more bitterish +taste in the baking than in the roasting, when you put them into the +dish lay them with the breast downwards, beat them upon the breast as +flat as you can; you must season them on the outside as you do the +inside; bake them in puff-paste, but lay none in the bottom of the +dish, put to them a jill of gravy and a little butter; you must be very +careful your pie be not too much baked; when you serve it up take off +the lid and turn the woodcocks with the breast upwards. + +You may bake partridge the same way. + + +117. _To pickle_ PIGEONS. + +Take your pigeons and bone them; you must begin to bone them at the +neck and turn the skin downwards, when they are boned season them with +pepper, salt and nutmeg, sew up both ends, and boil them in water and +white wine vinegar, a few bay leaves, a little whole pepper and salt; +when they are enough take them out of the pickle, and boil it down with +a little more salt, when it is cold put in the pigeons and keep them +for use. + + +118. _To make a sweet_ VEAL PIE. + +Take a loin of veal, cut off the thin part length ways, cut the rest in +thin slices, as much as you have occasion for, flat it with your bill, +and cut off the bone ends next the chine, season it with nutmeg and +salt; take half a pound of raisins stoned, and half a pound of currans +well clean'd, mix all together, and lay a few of them at the bottom of +the dish, lay a layer of meat; and betwixt every layer lay on your +fruit, but leave some for the top; you must make a puff-paste; but lay +none in the bottom of the dish; when you have filled your pie, put in a +jill of water and a little butter, when it is baked have a caudle to +put into it. + +To make the caudle, see in receipt 177. + + +119. MINC'D PIES _another way_. + +Take a pound of the finest seam tripes you can get, a pound and a half +of currans well cleaned, two, three or four apples pared and shred very +fine, a little green lemon-peel and mace shred, a large nutmeg, a glass +of sack or brandy, (which you please) half a pound of sugar, and a +little salt, so mix them well together, and fill your patty-pans, then +stick five or six bits of candid lemon or orange in every petty-pan, +cover them, and when baked they are fit for use. + + +120. _To make a savoury_ CHICKEN PIE. + +Take half a dozen small chickens, season them with mace, pepper and +salt, both inside and out; then take three or four veal sweet-breads, +season them with the same, and lay round them a few forc'd-meat-balls, +put in a little water and butter; take a little white sweet gravy not +over strong, shred a few oysters if you have any, and a little +lemon-peel, squeeze in a little lemon juice, not to make it sour; if +you have no oysters take the whitest of your sweet breads and boil +them, cut them small, and put them in your gravy, thicken it with a +little butter and flour; when you open the pie, if there is any fat, +skim it off, and pour the sauce over the chicken breasts; so serve it +up without lid. + + +121. _To roast a_ HANCH _of_ VENISON. + +Take a hanch of venison and spit it, then take a little bread meal, +knead and roll it very thin, lay it over the fat part of your venison +with a paper over it, tye it round your venison, with a pack-thread; if +it be a large hanch it will take four hours roasting, and a midling +hanch three hours; keep it basting all the time you roast it; when you +dish it up put a little gravy in the dish and sweet sauce in a bason; +half an hour before you draw your venison take off the paste, baste it, +and let it be a light brown. + + +122. _To make sweet_ PATTEES. + +Take the kidney of a loin of veal with the fat, when roasted shred it +very fine, put to it a little shred mace, nutmeg and salt, about half a +pound of currans, the juice of a lemon, and sugar to your taste, then +bake them in puff-paste; you may either fry or bake them. + +They are proper for a side-dish. + + +123. _To make_ BEEF-ROLLS. + +Cut your beef thin as for scotch collops, beat it very well, and season +it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram, +parsley, thyme, and a little onion shred small, rub them on the collops +on one side, then take long bits of beef-suet and roll in them, tying +them up with a thread; flour them well, and fry them in butter very +brown; then have ready some good gravy and stew them an hour and half, +stirring them often, and keep them covered, when they are enough take +off the threads, and put in a little flour, with a good lump of butter, +and squeeze in some lemon, then they are ready for use. + + +124. _To make a_ HERRING-PIE _of_ WHITE SALT HERRINGS. + +Take five or six salt herrings, wash them very well, lay them in a +pretty quantity of water all night to take out the saltness, season +them with a little black pepper, three or four middling onions pill'd +and shred very fine lay one part of them at the bottom of the pie, and +the other at the top; to five or six herrings put in half a pound of +butter, then lay in your herrings whole, only take off the heads; make +them into a standing pie with a thin crust. + + +125. _How to_ COLLAR PIG. + +Take a large pig that is fat, about a month old, kill and dress it, cut +off the head, cut it in two down the back and bone it, then cut it in +three or four pieces, wash it in a little water to take out the blood: +take a little milk and water just warm, put in your pig, let it lie +about a day and a night, shift it two or three times in that time to +make it white, then take it out and wipe it very well with a dry cloth, +and season it with mace, nutmeg, pepper and salt; take a little shred +of parsley and strinkle over two of the quarters, so roll them up in a +fine soft cloth, tie it up at both ends, bind it tight with a little +filletting or coarse inkle, and boil it in milk and water with a little +salt; it will take about an hour and a half boiling; when it is enough +bind it up tight in your cloth again, hang it up whilst it be cold. For +the pickle boil a little milk and water, a few bay leaves and a little +salt; when it is cold take your pig out of the cloths and put it into +the pickle; you must shift it out of your pickle two or three times to +make it white, the last pickle make strong, and put in a little whole +pepper, a pretty large handful of salt, a few bay leaves, and so keep +it for use. + + +126. _To_ COLLAR SALMON. + +Take the side of a middling salmon, and cut off the head, take out all +the bones and the outside, season it with mace, nutmeg, pepper and +salt, roll it tight up in a cloth, boil it, and bind it up with pickle; +it will take about an hour boiling; when it is boiled bind it tight +again, when cold take it very carefully out of the cloth and bind it +about with filleting; you must not take off the filleting but as it is +eaten. + +_To make_ PICKLE _to keep it in_. + +Take two or three quarts of water, a jill of vinegar, a little Jamaica +pepper and whole pepper, a large handful of salt, boil them altogether, +and when it is cold put in your salmon, so keep it for use: If your +pickle don't keep you must renew it. + +You may collar pike the same way. + + +127. _To make an_ OYSTER PIE. + +Take a pint of the largest oysters you can get, clean them very well in +their own liquor, if you have not liquor enough, add to them three or +four spoonfuls of water; take the kidney of a loin of veal, cut it in +thin slices, and season it with a little pepper and salt, lay the +slices in the bottom of the dish, (but there must be no paste in the +bottom of the dish) cover them with the oysters, strow over a little of +the seasoning as you did for the veal; take the marrow of one or two +bones, lay it over your oysters and cover them with puff-paste; when it +is baked take off the lid, put into it a spoonful or two of white wine, +shake it up altogether, and serve it up. + +It is proper for a side dish, either for noon or night. + + +128. _To butter_ CRAB _and_ LOBSTER. + +Dress all the meat out of the belly and claws of your lobster, put it +into a stew-pan, with two or three spoonfuls of water, a spoonful or +two of white wine vinegar, a little pepper, shred mace, and a lump of +butter, shake it over the stove till it be very hot, but do not let it +boil, if you do it will oil; put it into your dish, and lay round it +your small claws:--it is as proper to put it in scallop shells as on a +dish. + + +129. _To roast a_ LOBSTER. + +If your lobster be alive tie it to the spit, roast and baste it for +half an hour; if it be boiled you must put it in boiling water, and let +it have one boil, then lie it in a dripping-pan and baste it; when you +lay it upon the dish split the tail, and lay it on each side, so serve +it up with melted butter in a china cup. + + +130. _To make a_ QUAKING PUDDING. + +Take eight eggs and beat them very well, put to them three spoonfuls of +London flour, a little salt, three jills of cream, and boil it with a +stick of cinnamon and a blade of mace; when it is cold mix it to your +eggs and flour, butter your cloth, and do not give it over much room in +your cloth; about half an hour will boil it; you must turn it in the +boiling or the flour will settle, so serve it up with a little melted +butter. + + +131. _A_ HUNTING PUDDING. + +Take a pound of fine flour, a pound of beef-suet shred fine, three +quarters of a pound of currans well cleaned, a quartern of raisins +stoned and shred, five eggs, a little lemon-peel shred fine, half a +nutmeg grated, a jill of cream, a little salt, about two spoonfuls of +sugar, and a little brandy, so mix all well together, and tie it up +right in your cloth; it will take two hours boiling; you must have a +little white wine and butter for your sauce. + + +132. _A_ CALF'S-FOOT PUDDING. + +Take two calf's feet, when they are clean'd boil them as you would for +eating; take out all the bones; when they are cold shred them in a +wooden bowl as small as bread crumbs; then take the crumbs of a penny +loaf, three quarters of a pound of beef suet shred fine, grate in half +a nutmeg, take half a pound of currans well washed, half a pound of +raisins stoned and shred, half a pound of sugar, six eggs, and a little +salt, mix them all together very well, with as much cream as will wet +them, so butter your cloth and tie it up tight; it will take two hours +boiling; you may if you please stick it with a little orange, and serve +it up. + + +133. _A_ SAGOO PUDDING. + +Take three or four ounces of sagoo, and wash it in two or three waters, +set it on to boil in a pint of water, when you think it is enough take +it up, set it to cool, and take half of a candid lemon shred fine, +grate in half of a nutmeg, mix two ounces of jordan almonds blanched, +grate in three ounces of bisket if you have it, if not a few +bread-crumbs grated, a little rose-water and half a pint of cream; then +take six eggs, leave out two of the whites, beat them with a spoonful +or two of sack, put them to your sagoo, with about half a pound of +clarified butter, mix them all together, and sweeten it with fine +sugar, put in a little salt, and bake it in a dish with a little +puff-paste about the dish edge, when you serve it up you may stick a +little citron or candid orange, or any sweetmeats you please. + + +134. _A_ MARROW PUDDING. + +Take a penny loaf, take off the outside, then cut one half in thin +slices; take the marrow of two bones, half a pound of currans well +cleaned, shred your marrow, and strinkle a little marrow and currans +over the dish; if you have not marrow enough you may add to it a little +beef-suet shred fine; take five eggs and beat them very well, put to +them three jills of milk, grate in half a nutmeg, sweeten it to your +taste, mix all together, pour it over your pudding, and save a little +marrow to strinkle over the top of your pudding; when you send it to +the oven lye a puff-paste around the dish edge. + + +135. _A_ CARROT PUDDING. + +Take three or four clear red carrots, boil and peel them, take the red +part of the carrot, beat it very fine in a marble mortar, put to it the +crumbs of a penny loaf, six eggs, half a pound of clarified butter, two +or three spoonfuls of rose water, a little lemon-peel shred, grate in a +little nutmeg, mix them well together, bake it with a puff-paste round +your dish, and have a little white wine, butter and sugar, for the +sauce. + + +136. _A_ GROUND RICE PUDDING. + +Take half a pound of ground rice, half cree it in a quart of milk, when +it is cold put to it five eggs well beat, a jill of cream, a little +lemon-peel shred fine, half a nutmeg grated, half a pound of butter, +and half a pound of sugar, mix them well together, put them into your +dish with a little salt, and bake it with a puff-paste round your dish; +have a little rose-water, butter and sugar to pour over it, you may +prick in it candid lemon or citron if you please. + +Half of the above quantity will make a pudding for a side-dish. + + +137. _A_ POTATOE PUDDING. + +Take three or four large potatoes, boil them as you would do for +eating, beat them with a little rose-water and a glass of sack in a +marble mortar, put to them half a pound of sugar, six eggs, half a +pound of melted butter, half a pound of currans well cleaned, a little +shred lemon-peel, and candid orange, mix altogether and serve it up. + + +138. _An_ APPLE PUDDING. + +Take half a dozen large codlins, or pippens, roast them and take out +the pulp; take eight eggs, (leave out six of the whites) half a pound +of fine powder sugar, beat your eggs and sugar well together, and put +to them the pulp of your apples, half a pound of clarified butter, a +little lemon-peel shred fine, a handful of bread crumbs or bisket, four +ounces of candid orange or citron, and bake it with a thin paste under +it. + + +139. _An_ ORANGE PUDDING. + +Take three large seville oranges, the clearest kind you can get, grate +off the out-rhine; take eight eggs, (leave out six of the whites) half +a pound of double refin'd sugar, beat and put it to your eggs, then +beat them both together for half an hour; take three ounces of sweet +almonds blanch'd, beat them with a spoonful or two of fair water to +keep them from oiling, half a pound of butter, melt it without water, +and the juice of two oranges, then put in the rasping of your oranges, +and mix all together; lay a thin paste over your dish and bake it, but +not in too hot an oven. + + +140. _An_ ORANGE PUDDING _another Way_. + +Take half a pound of candid orange, cut them in thin slices, and beat +them in a marble mortar to a pulp; take six eggs, (leave out half of +the whites) half a pound of butter, and the juice of one orange; mix +them together, and sweeten it with fine powder sugar, then bake it with +thin paste under it. + + +141. _An_ ORANGE PUDDING _another Way_. + +Take three or four seville oranges, the clearest skins you can get, +pare them very thin, boil the peel in a pretty quantity of water, shift +them two or three times in the boiling to take out the bitter taste; +when it is boiled you must beat it very fine in a marble mortar; take +ten eggs, (leave out six of the whites) three quarters of a pound of +loaf sugar, beat it and put it to your eggs, beat them together for +half an hour, put to them half a pound of melter butter, and the juice +of two or three oranges, as they are of goodness, mix all together, and +bake it with a thin paste over your dish. + +This will make cheese-cakes as well as a pudding. + + +142. _An_ ORANGE PUDDING _another Way_. + +Take five or six seville oranges, grate them and make a hole in the +top, take out all the meat, and boil the skin very tender, shifting +them in the boiling to take off the bitter taste; take half a round of +long bisket, slice and scald them with a little cream, beat six eggs +and put to your bisket; take half a pound of currans, wash them clean, +grate in half a nutmeg, put in a little salt and a glass of sack, beat +all together, then put it into your orange skin, tie them tight in a +piece of fine cloth, every one separate; about three quarters of an +hour will boil them: You must have a little white wine, butter and +sugar for sauce. + + +143. _To make an_ ORANGE PIE. + +Take half a dozen seville oranges, chip them very fine as you would do +for preserving, make a little hole in the top, and scope out all the +meat, as you would do an apple, you must boil them whilst they are +tender, and shift them two or three times to take off the bitter taste; +take six or eight apples, according as they are in bigness, pare and +slice them, and put to them part of the pulp of your oranges, and pick +out the strings and pippens, put to them half a pound of fine powder +sugar, so boil it up over a slow fire, as you would do for puffs, and +fill your oranges with it; they must be baked in a deep delf dish with +no paste under them; when you put them into your dish put under them +three quarters of a pound of fine powder sugar, put in as much water as +will wet your sugar, and put your oranges with the open side uppermost; +it will take about an hour and half baking in a slow oven; lie over +them a light puff-paste; when you dish it up take off the lid, and turn +the oranges in the pie, cut the lid in sippets, and set them at an +equal distance, to serve it up. + + +144. _To make a quaking_ PUDDING _another Way_. + +Take a pint of cream, boil it with one stick of cinnamon, take out the +spice when it is boiled, then take the yolks of eight eggs, and four +whites, beat them very well with some sack, and mix your eggs with the +cream, a little sugar and salt, half a penny wheat loaf, a spoonful of +flour, a quarter of a pound of almonds blanch'd and beat fine, beat +them altogether, wet a thick cloth, flour it, and put it in when the +pot boils; it must boil an hour at least; melted butter, sack and sugar +is sauce for it; stick blanch'd almonds and candid orange-peel on the +top, so serve it up. + + +145. _To make_ PLUMB PORRIDGE. + +Take two shanks of beef, and ten quarts of water, let it boil over a +slow fire till it be tender, and when the broth is strong, strain it +out, wipe the pot and put in the broth again, slice in two penny loaves +thin, cutting off the top and bottom, put some of the liquor to it, +cover it up and let it stand for a quarter of an hour, so put it into +the pot again, and let it boil a quarter of an hour, then put in four +pounds of currans, and let them boil a little; then put in two pounds +of raisins, and two pounds of prunes, let them boil till they swell; +then put in a quarter of an ounce of mace, a few cloves beat fine, mix +it with a little water, and put it into your pot; also a pound of +sugar, a little salt, a quart or better of claret, and the juice of two +or three lemons or verjuice; thicken it with sagoo instead of bread; so +put it in earthen pots, and keep it for use. + + +146. _To make a_ PALPATOON _of_ PIGEONS. + +Take mushrooms, pallets, oysters and sweet-breads, fry them in butter, +put all these in a strong gravy, heat them over the fire, and thicken +them up with an egg and a little butter; then take six or eight +pigeons, truss them as you would for baking, season them with pepper +and salt, and lay on them a crust of forc'd-meat as follows, _viz._ a +pound of veal cut in little bits, and a pound and a half of marrow, +beat it together in a stone mortar, after it is beat very fine, season +it with mace, pepper and salt, put in the yolks of four eggs, and two +raw eggs, mix altogether with a few bread crumbs to a paste: make the +sides and lid of your pie with it, then put your ragoo into your dish, +and lay in your pigeons with butter; an hour and a half will bake it. + + +147. _To fry_ CUCUMBERS _for Mutton Sauce_. + +You must brown some butter in a pan, and cut six middling cucumbers, +pare and slice them, but not over thin, drain them from the water, then +put them into the pan, when they are fried brown put to them a little +pepper and salt, a lump of butter, a spoonful of vinegar, a little +shred onion, and a little gravy, not to make it too thin, so shake them +well together with a little flour. + +You may lay them round your mutton, or they are proper for a side-dish. + + +148. _To force a_ FOWL. + +Take a good fowl, pull and draw it, then slit the skin down the back, +take the flesh from the bones, and mince it very well, mix it with a +little beef-suet, shred a jill of large oysters, chop a shalot, a +little grated bread, and some sweet herbs, mix all together, season it +with nutmeg, pepper and salt, make it up with yolks of eggs, put it on +the bones and draw the skin over it, sew up the back, cut off the legs, +and put the bones as you do a fowl for boiling, tie the fowl up in a +cloth; an hour will boil it. For sauce take a few oysters, shred them, +and put them into a little gravy, with a lump of butter, a little +lemon-peel shred and a little juice, thicken it up with a little flour, +lie the fowl on the dish, and pour the sauce upon it; you may fry a +little of the forc'd-meat to lay round. Garnish your dish with lemon; +you may set it in the oven if you have convenience, only rub over it +the yolk of an egg and a few bread crumbs. + + +149. _To make_ STRAWBERRY _and_ RASBERRY FOOL. + +Take a pint of rasberries, squeeze and strain the juice, with a +spoonful of orange water, put to the juice six ounces of fine sugar, +and boil it over the fire; then take a pint of cream and boil it, mix +them all well together, and heat them over the fire, but not to boil, +if it do it will curdle; stir it till it be cold, put it into your +bason and keep it for use. + + +150. _To make a_ POSSET _with_ Almonds. + +Blanch and beat three quarters of a pound of almonds, so fine that they +will spread betwixt your fingers like butter, put in water as you beat +them to keep them for oiling; take a pint of sack, cherry or gooseberry +wine, and sweeten it to your taste with double refin'd sugar, make it +boiling hot; take the almonds, put to them a little water, and boil the +wine and almonds together; take the yolks of four eggs, and beat them +very well, put to them three or four spoonfuls of wine, then put it +into your pan by degrees, stirring it all the while; when it begins to +thicken take it off, and stir it a little, put it into a china dish, +and serve it up. + + +151. _To make_ DUTCH-BEEF. + +Take the lean part of a buttock of beef raw, rub it well with brown +sugar all over, and let it lie in a pan or tray two or three hours, +turning it three or four times, then salt it with common salt, and two +ounces of saltpetre; let it lie a fortnight, turning it every day, then +roll it very straight, and put it into a cheese press day and night, +then take off the cloth and hang it up to dry in the chimney; when you +boil it let it be boiled very well, it will cut in shivers like dutch +beef. + +You may do a leg of mutton the same way. + + +152. _To make_ PULLONY SAUSAGES. + +Take part of a leg of pork or veal, pick it clean from the skin or fat, +put to every pound of lean meat a pound of beef-suet, pick'd from the +skins, shred the meat and suet separate and very fine, mix them well +together, add a large handful of green sage shred very small; season it +with pepper and salt, mix it well, press it down hard in an earthen +pot, and keep it for use.--When you use them roll them up with as much +egg as will make them roll smooth; in rolling them up make them about +the length of your fingers, and as thick as two fingers; fry them in +butter, which must be boiled before you can put them in, and keep them +rolling about in the pan; when they are fried through they are enough. + + +153. _To make an_ AMBLET _of_ COCKLES. + +Take four whites and two yolks of eggs, a pint of cream, a little +flour, a nutmeg grated, a little salt, and a jill of cockles, mix all +together, and fry it brown. + +This is proper for a side-dish either for noon or night. + + +154. _To make a common quaking_ PUDDING. + +Take five eggs, beat them well with a little salt, put in three +spoonfuls of fine flour, take a pint of new milk and beat them well +together, then take a cloth, butter and flour it, but do not give it +over much room in the cloth; an hour will boil it, give it a turn every +now and then at the first putting in, or else the meal will settle to +the bottom; have a little plain butter for sauce, and serve it up. + + +155. _To make a boil'd_ TANSEY. + +Take an old penny loaf, cut off the out crust, slice it thin, put to it +as much hot cream as will wet it, six eggs well beaten, a little shred +lemon-peel, grate in a little nutmeg, and a little salt; green it as +you did your baked tansey, so tie it up in a cloth and boil it; it will +take an hour and a quarter boiling; when you dish it up stick it with +candid orange and lay a Seville orange cut in quarters round the dish; +serve it up with melted butter. + + +156. _A_ TANSEY _another Way_. + +Take an old penny loaf, cut off the out crust, slice it very thin, and +put to it as much hot milk as will wet it; take six eggs, beat them +very well, grate in half a nutmeg, a little shred lemon-peel, half a +pound of clarified butter, half a pound of sugar, and a little salt; +mix them well together. _To green your tansey_, Take a handful or two +of spinage, a handful of tansey, and a handful or sorrel, clean them +and beat them in a marble mortar, or grind it as you would do +greensauce, strain it through a linen cloth into a bason, and put into +your tansey as much of the juice as will green it, pour over the sauce +a little white wine, butter and sugar; lay a rim of paste round your +dish and bake it; when you serve it up cut a Seville orange in +quarters, and lay it round the edge of the dish. + + +157. _To make_ RICE PANCAKES. + +Take half a pound of rice, wash and pick it clean, cree it in fair +water till it be a jelly, when it is cold take a pint of cream and the +yolks of four eggs, beat them very well together, and put them into the +rice, with grated nutmeg and some salt, then put in half a pound of +butter, and as much flour as will make it thick enough to fry, with as +little butter as you can. + + +158. _To make_ FRUIT FRITTERS. + +Take a penny loaf, cut off the out crust, slice it, put to it as much +hot milk as will wet it, beat five or six eggs, put to them a quarter +of a pound of currans well cleaned, and a little candid orange shred +fine, so mix them well together, drop them with a spoon into a stew-pan +in clarified butter; have a little white wine, butter and sugar for +your sauce, put it into a china bason, lay your fritters round, grate a +little sugar over them, and serve them up. + + +159. _To make_ WHITE PUDDINGS _in Skins_. + +Take half a pound of rice, cree it in milk while it be soft, when it is +creed put it into a cullinder to drain; take a penny loaf, cut off the +out crust, then cut it in thin slices, scald it in a little milk, but +do not make it over wet; take six eggs and beat them very well, a pound +of currans well cleaned, a pound of beef-suet shred fine, two or three +spoonfuls of rose-water, half a pound of powder sugar, a little salt, a +quarter of an ounce of mace, a large nutmeg grated, and a small stick +of cinnamon; beat them together, mix them very well, and put them into +the skins; if you find it be too thick put to it a little cream; you +may boil them near half an hour, it will make them keep the better. + + +160. _To make_ BLACK PUDDINGS. + +Take two quarts of whole oatmeal, pick it and half boil it, give it +room in your cloth, (you must do it the day before you use it) put it +into the blood while it is warm, with a handful of salt, stir it very +well, beat eight or nine eggs in about a pint of cream, and a quart of +bread-crumbs, a handful or two of maslin meal dress'd through a +hair-sieve, if you have it, if not put in wheat flour; to this quantity +you may put an ounce of Jamaica pepper, and ounce of black pepper, a +large nutmeg, and a little more salt, sweet-marjoram and thyme, if they +be green shred them fine, if dry rub them to powder, mix them well +together, and if it be too thick put to it a little milk; take four +pounds of beef-suet, and four pounds of lard, skin and cut it it think +pieces, put it into your blood by handfuls, as you fill your puddings; +when they are filled and tied prick them with a pin, it will keep them +from bursting in the boiling; (you must boil them twice) cover them +close and it will make them black. + + +161. _An_ ORANGE PUDDING _another Way_. + +Take two Seville oranges, the largest and cleanest you can get, grate +off the outer skin with a clean grater; take eight eggs, (leave out two +of the whites) half a pound of loaf sugar, beat it very fine, put it to +your eggs, and beat them for an hour, put to them half a pound of +clarified butter, and four ounces of almonds blanch'd, and heat them +with a little rose-water; put in the juice of the oranges, but mind you +don't put in the pippens, and mix together; bake it with a thin paste +over the bottom of the dish. It must be baked in a slow oven. + + +162. _To make_ APPLE FRITTERS. + +Take four eggs and beat them very well, put to them four spoonfuls of +fine flour, a little milk, about a quarter of a pound of sugar, a +little nutmeg and salt, so beat them very well together; you must not +make it very thin, if you do it will not stick to the apple; take a +middling apple and pare it, cut out the core, and cut the rest in round +slices about the thickness of a shilling; (you may take out the core +after you have cut it with your thimble) have ready a little lard in a +stew-pan, or any other deep pan; then take your apple every slice +single, and dip it into your bladder, let your lard be very hot, so +drop them in; you must keep them turning whilst enough, and mind that +they be not over brown; as you take them out lay them on a pewter dish +before the fire whilst you have done; have a little white wine, butter +and sugar for the sauce; grate over them a little loaf sugar, and serve +them up. + + +163. _To make an_ HERB PUDDING. + +Take a good quantity of spinage and parsley, a little sorrel and mild +thyme, put to them a handful of great oatmeal creed, shred them +together till they be very small, put to them a pound of currans, well +washed and cleaned, four eggs well beaten in a jill of good cream; if +you wou'd have it sweet, put in a quarter of a pound of sugar, a little +nutmeg, a little salt, and a handful of grated bread; then meal your +cloth and tie it close before you put it in to boil; it will take as +much boiling as a piece of beef. + + +164. _To make a_ PUDDING _for a_ HARE. + +Take the liver and chop it small with some thyme, parsley, suet, crumbs +of bread mixt, with grated nutmeg, pepper, salt, an egg, a little fat +bacon and lemon-peel; you must make the composition very stiff, lest it +should dissolve, and you lose your pudding. + + +165. _To make a_ BREAD PUDDING. + +Take three jills of milk, when boiled, take a penny loaf sliced thin, +cut off the out crust, put on the boiling milk, let it stand close +covered till it be cold, and beat it very well till all the lumps be +broke; take five eggs beat very well, grate in a little nutmeg, shred +some lemon-peel, and a quarter of a pound of butter or beef-suet, with +as much sugar as will sweeten it; and currans as many as you please; +let them be well cleaned; so put them into your dish, and bake or boil +it. + + +166. _To make_ CLARE PANCAKES. + +Take five or six eggs, and beat them very well with a little salt, put +to them two or three spoonfuls of cream, a spoonful of fine flour, mix +it with a little cream; take your clare and wash it very clean, wipe it +with a cloth, put your eggs into a pan, just to cover your pan bottom, +lay the clare in leaf by leaf, whilst you have covered your pan all +over; take a spoon, and pour over every leaf till they are all covered; +when it is done lay the brown side upwards, and serve it up. + + +167. _To make a_ LIVER PUDDING. + +Take a pound of grated bread, a pound of currans, a pound and a half of +marrow and suet together cut small, three quarters of a pound of sugar, +half an ounce of cinnamon, a quarter of an ounce of mace, a pint of +grated liver, and some salt, mix all together; take twelve eggs, (leave +out half of the whites) beat them well, put to them a pint of cream, +make the eggs and cream warm, then put it to the pudding, stuff and +stir it well together, so fill them in skins; put to them a few +blanch'd almonds shred fine, and a spoonful or two of rose-water, so +keep them for use. + + +168. _To make_ OATMEAL FRITTERS. + +Boil a quart of new milk, steep a pint of fine flour or oatmeal in it +ten or twelve hours, then beat four eggs in a little milk, so much as +will make like thick blatter, drop them in by spoonfuls into fresh +butter, a spoonful of butter in a cake, and grate sugar over them; have +sack, butter and sugar for sauce. + + +169. _To make_ APPLE DUMPLINGS. + +Take half a dozen codlins, or any other good apples, pare and core +them, make a little cold butter paste, and roll it up about the +thickness of your finger, so lap around every apple, and tie them +single in a fine cloth, boil them in a little salt and water, and let +the water boil before you put them in; half an hour will boil them; you +must have for sauce a little white wine and butter; grate some sugar +round the dish, and serve them up. + + +170. _To make_ HERB DUMPLINGS. + +Take a penny loaf, cut off the out crust, and the rest in slices, put +to it as much hot milk as will just wet it, take the yolks and whites +of six eggs, beat them with two spoonfuls of powder sugar, half a +nutmeg, and a little salt, so put it to your bread; take half a pound +of currans well cleaned, put them to your eggs, then take a handful of +the mildest herbs you can get, gather them so equal that the taste of +one be not above the other, wash and chop them very small, put as many +of them in as will make a deep green, (don't put any parsley among +them, nor any other strong herb) so mix them all together, and boil +them in a cloth, make them about the bigness of middling apples; about +half an hour will boil them; put them into your dish, and have a little +candid orange, white wine, butter and sugar for sauce, so serve them +up. + + +171. _To make_ MARROW TARTS. + +To a quart of cream put the yolks of twelve eggs, half a pound of +sugar, some beaten mace and cinnamon, a little salt and some sack, set +it on the fire with half a pound of biskets, as much marrow, a little +orange-peel and lemon-peel; stir it on the fire till it becomes thick, +and when it is cold put it into a dish with puff-paste, then bake it +gently in a slow oven. + + +172. _To make_ PLAIN FRUIT DUMPLINGS. + +Take as much flour as you would have dumplings in quantity, put it to a +spoonful of sugar, a little salt, a little nutmeg, a spoonful of light +yeast, and half a pound of currans well washed and cleaned, so knead +them the stiffness you do a common dumpling, you must have white wine, +sugar and butter for sauce; you may boil them either in a cloth or +without; so serve them up. + + +173. _To make_ OYSTER LOAVES. + +Take half a dozen French loaves, rasp them and make a hole at the top, +take out all the crumbs and fry them in butter till they be crisp; when +your oysters are stewed, put them into your loaves, cover them up +before the fire to keep hot whilst you want them; so serve them up. + +They are proper either for a side-dish or mid-dish. + +You may make cockle loaves or mushroom-loaves the same way. + + +174. _To make a_ GOOSEBERRY PUDDING. + +Take a quart of green gooseberries, pick, coddle, bruise and rub them +through a hair-sieve to take out the pulp; take six spoonfuls of the +pulp, six eggs, three quarters of a pound of sugar, half a pound of +clarified butter, a little lemon-peel shred fine, a handful of +bread-crumbs or bisket, a spoonful of rose-water or orange-flower +water; mix these well together, and bake it with paste round the dish; +you may add sweetmeats if you please. + + +175. _To make an_ EEL PIE. + +Case and clean the eels, season them with a little nutmeg, pepper and +salt, cut them in long pieces; you must make your pie with hot butter +paste, let it be oval with a thin crust; lay in your eels length way, +putting over them a little fresh butter; so bake them. + +Eel pies are good, and eat very well with currans, but if you put in +currans you must not use any black pepper, but a little Jamaica pepper. + + +176. _To make a_ TURBOT-HEAD PIE. + +Take a middling turbot-head, pretty well cut off, wash it clean, take +out the gills, season it pretty well with mace, pepper and salt, so put +it into a deep dish with half a pound of butter, cover it with a light +puff-paste, but lay none in the bottom; when it is baked take out the +liquor and the butter that it was baked in, put it into a sauce-pan +with a lump of fresh butter and flour to thicken it, with an anchovy +and a glass of white wine, so pour it into your pie again over the +fish; you may lie round half a dozen yolks of eggs at an equal +distance; when you have cut off the lid, lie it in sippets round your +disk, and serve it up. + + +177. _To make a Caudle for a sweet_ VEAL PIE. + +Take about a jill of white wine and verjuice mixed, make it very hot, +beat the yolk of an egg very well, and then mix them together as you +would do mull'd ale; you must sweeten it very well, because there is no +sugar in the pie. + +This caudle will do for any other sort of pie that is sweet. + + +178. _To make_ SWEET-MEAT TARTS. + +Make a little shell-paste, roll it, and line your tins, prick them in +the inside, and so bake them; when you serve 'em up put in any sort of +sweet-meats, what you please. + +You may have a different sort every day, do but keep your shells bak'd +by you. + + +179. _To make_ ORANGE TARTS. + +Take two or three Seville oranges and boil them, shift them in the +boiling to take out the bitter, cut them in two, take out the pippens, +and cut them in slices; they must be baked in crisp paste; when you +fill the petty-pans, lay in a layer of oranges and a layer of sugar, (a +pound will sweeten a dozen of small tins, if you do not put in too much +orange) bake them in a slow oven, and ice them over. + + +180. _To make a_ TANSEY _another Way_. + +Take a pint of cream, some biskets without seeds, two or three +spoonfuls of fine flour, nine eggs, leaving out two of the whites, some +nutmeg, and orange-flower water, a little juice of tansey and spinage, +put it into a pan till it be pretty thick, then fry or bake it, if +fried take care that you do not let it be over-brown. Garnish with +orange and sugar, so serve it up. + + +181. _A good_ PASTE _for_ TARTS. + +Take a pint of flour, and rub a quarter of a pound of butter into it, +beat two eggs with a spoonful of double-refin'd sugar, and two or three +spoonfuls of cream to make it into paste; work it as little as you can, +roll it out thin; butter your tins, dust on some flour, then lay in +your paste, and do not fill them too full. + + +182. _To make_ TRANSPARENT TARTS. + +Take a pound of flour well dried, beat one egg till it be very thin, +then melt almost three quarters of a pound of butter without salt, and +let it be cold enough to mix with an egg, then put it into the flour +and make your paste, roll it very thin, when you are setting them into +the oven wet them over with a little fair water, and grate a little +sugar; if you bake them rightly they will be very nice. + + +183. _To make a_ SHELL PASTE. + +Take half a pound of fine flour, and a quarter of a pound of butter, +the yolks of two eggs and one white, two ounces of sugar finely sifted, +mix all these together with a little water, and roll it very thin +whilst you can see through it; when you lid your tarts prick them to +keep them from blistering; make sure to roll them even, and when you +bake them ice them. + + +184. _To make_ PASTE _for_ TARTS. + +Take the yolks of five or six eggs, just as you would have paste in +quantity; to the yolks of eggs put a pound of butter, work the butter +with your hands whilst it take up all the eggs, then take some London +flour and work it with your butter whilst it comes to a paste, put in +about two spoonfuls of loaf sugar beat and sifted, and about half a +jill of water; when you have wrought it well together it is fit for +use. + +This is a paste that seldom runs if it be even roll'd; roll it thin but +let your lids be thiner than your bottoms; when you have made your +tarts, prick them over with a pin to keep it from blistering; when you +are going to put them into the oven, wet them over with a feather dipt +in fair water, and grate over them a little double-refined loaf sugar, +it will ice them; but don't let them be bak'd in a hot oven. + + +185. _A short_ PASTE _for_ TARTS. + +Take a pound of wheat-flour, and rub it very small, three quarters of a +pound of butter, rub it as small as the flour, put to it three +spoonfuls of loaf sugar beat and sifted; take the yolks of four eggs, +and beat them very well; put to them a spoonful or two of rose-water, +and work them into a paste, then roll them thin, and ice them as you +did the other if you please, and bake 'em in a slow oven. + + +186. _To make a_ LIGHT PASTE _for a_ VENISON PASTY, _or other_ PIE. + +Take a quarter of a peck of fine flour, or as much as you think you +have occasion for, and to every quartern of flour put a pound and a +quarter of butter, break the third part of your butter into the flour; +then take the whites of three or four eggs, beat them very well to a +froth, and put to them as much water as will knead the meal; do not +knead it over stiff, so then roll it in the rest of your butter; you +must roll it five or six times over at least, and strinkle a little +flour over your butter every time you roll it up, lap it up the cross +way, and it will be fit for use. + + +187. _To make a Paste for a_ STANDING PIE. + +Take a quartern of flour or more if you have occasion, and to every +quartern of flour put a pound of butter, and a little salt, knead it +with boiling water, then work it very well, and let it lie whilst it is +cold. + +This paste is good enough for a goose pie, or any other standing-pie. + + +188. _A light Paste for a_ DISH PIE. + +Take a quartern of flour, and break into it a pound of butter in large +pieces, knead it very stiff, handle it as lightly as you can, and roll +it once or twice, then it is fit for use. + + +189. _To make_ CHEESE CAKES. + +Take a gallon of new milk, make of it a tender curd, wring the whey +from it, put it into a bason, and break three quarters of a pound of +butter into the curd, then with a clean hand work the butter and curd +together till all the butter be melted, and rub it in a hair-sieve with +the back of spoon till all be through; then take six eggs, beat them +with a few spoonfuls of rose-water or sack, put it into your curd with +half a pound of fine sugar and a nutmeg grated; mix them all together +with a little salt, some currans and almonds; then make up your paste +of fine flour, with cold butter and a little sugar; roll your paste +very thin, fill your tins with the curd, and set them in an oven, when +they are almost enough take them out, then take a quarter of a pound of +butter, with a little rose-water, and part of a half pound of sugar, +let it stand on the coals till the butter be melted, then pour into +each cake some of it, set them in the oven again till they be brown, so +keep them for use. + + +190. _To make_ GOOFER WAFERS. + +Take a pound of fine flour and six eggs, beat them very well, put to +them about a jill of milk, mix it well with the flour, put in half a +pound of clarified butter, half a pound of powder sugar, half of a +nutmeg, and a little salt; you may add to it two or three spoonfuls of +cream; then take your goofer-irons and put them into the fire to heat, +when they are hot rub them over the first time with a little butter in +a cloth, put your batter into one side of your goofer-irons, put them +into the fire, and keep turning the irons every now and then; (if your +irons be too hot they burn soon) make them a day or two before you use +them, only set them down before the fire on a pewter dish before you +serve them up; have a little white wine and butter for your sauce, +grating some sugar over them. + + +191. _To make common_ CURD CHEESE CAKES. + +Take a pennyworth of curds, mix them with a little cream, beat four +eggs, put to them six ounces of clarified butter, a quarter of a pound +of sugar, half a pound of currans well wash'd, and a little lemon-peel +shred, a little nutmeg, a spoonful of rose-water or brandy, whether you +please, and a little salt, mix altogether, and bake them in small petty +pans. + + +192. CHEESE CAKES _without_ CURRANS. + +Take five quarts of new milk, run it to a tender curd, then hang it in +a cloth to drain, rub into them a pound of butter that is well washed +in rose-water, put to it the yolks of seven or eight eggs, and two of +the whites; season it with cinnamon, nutmeg and sugar. + + +193. _To make a_ CURD PUDDING. + +Take three quarts of new milk, put to it a little erning, as much as +will break it when it is scumm'd break it down with your hand, and when +it is drained grind it with a mustard ball in a bowl, or beat it in a +marble-mortar; then take half a pound of butter and six eggs, leaving +out three of the whites; beat the eggs well, and put them into the +curds and butter, grate in half a nutmeg, a little lemon-peel shred +fine, and salt, sweeten it to your taste, beat them all together, and +bake them in little petty-pans with fast bottoms; a quarter of an hour +will bake them; you must butter the tins very well before you put them +in; when you dish them up you must lay them the wrong side upwards on +the dish, and stick them with either blanch'd almonds, candid orange, +or citron cut in long bits, and grate a little loaf sugar over them. + + +194. _To make a_ SLIPCOAT CHEESE. + +Take five quarts of new-milk, a quart of cream, and a quart of water, +boil your water, then put your cream to it; when your milk is new-milk +warm put in your erning, take your curd into the strainer, break it as +little as you can, and let it drain, then put it into your vat, press +it by degrees, and lay it in grass. + + +195. _To make_ CREAM CHEESE. + +Take three quarts of new-milk, one quart of cream, and a spoonful of +erning, put them together, let it stand till it come to the hardness of +a strong jelly, then put it into the mould, shifting it often into dry +cloths, lay the weight of three pounds upon it, and about two hours +after you may lay six or seven pounds upon it; turn it often into dry +cloths till night, then take the weight off, and let it lie in the +mould without weight and cloth till morning, and when it is so dry that +it doth not wet a cloth, keep it in greens till fit for use; if you +please you may put a little salt into it. + + +196. _To make_ PIKE _eat like_ STURGEON. + +Take the thick part of a large pike and scale it, set on two quarts of +water to boil it in, put in a jill of vinegar, a large handful of salt, +and when it boils put in your pike, but first bind it about with coarse +inkle; when it is boiled you must not take off the inkle or baising, +but let it be on all the time it is in eating; it must be kept in the +same pickle it was boiled in, and if you think it be not strong enough +you must add a little more salt and vinegar, so when it is cold put it +upon your pike, and keep it for use; before you boil the pike take out +the bone. + +You may do scate the same way, and in my opinion it eats more like +sturgeon. + + +197. _To Collar_ EELS. + +Take the largest eels you can get, skin and split them down the belly, +take out the bones, season them with a little mace, nutmeg and salt; +begin at the tail and roll them up very tight, so bind them up in a +little coarse inkle, boil it in salt and water, a few bay leaves, a +little whole pepper, and a little alegar or vinegar; it will take an +hour boiling, according as your roll is in bigness; when it is boiled +you must tie it and hang it up whilst it be cold, then put it into the +liquor that it was boiled in, and keep it for use. + +If your eels be small you may robe two or three of them together. + + +198. _To Pot_ SMELTS. + +Take the freshest and largest smelts you can get, wipe them very well +with a clean cloth, take out the guts with a skewer, (but you must not +take out the milt and roan) season them with a little mace, nutmeg and +salt, so lie them in a flat pot; if you have two score you must lay +over them five ounces of butter; lie over them a paper, and set them in +a slow oven; if it be over hot it will burn them, and make them look +black; an hour will bake them; when they are baked you must take them +out and lay them on a dish to drain, and when they are drained you must +put them in long pots about the length of your smelts; when you lay +them in you must put betwixt every layer the same seasoning as you did +before, to make them keep; when they are cold cover them over with +clarified butter, so keep them for use. + + +199. _To Pickle_ SMELTS. + +Take the best and largest smelts you can get; gut, wash and wipe them, +lie them in a flat pot, cover them with a little white wine vinegar, +two or three blades of mace and a little pepper and salt; bake them in +a slow oven, and keep them for use. + + +200. _To stew a_ PIKE. + +Take a large pike, scale and clean it, season it in the belly with a +little mace and salt; skewer it round, put it into a deep stew-pan, +with a pint of small gravy and a pint of claret, two or thee blades of +mace, set it over a stove with a slow fire, and cover it up close; when +it is enough take part of the liquor, put to it two anchovies, a little +lemon-peel shred fine, and thicken the sauce with flour and butter; +before you lie the pike on the dish turn it with the back upwards, take +off the skin, and serve it up. Garnish your dish with lemon and pickle. + + +201. SAUCE _for a_ PIKE. + +Take a little of the liquor that comes from the pike when you take it +out of the oven, put to it two or three anchovies, a little lemon-peel +shred, a spoonful or two of white wine, or a little juice of lemon, +which you please, put to it some butter and flour, make your sauce +about the thickness of cream, put it into a bason or silver-boat, and +set in your dish with your pike, you may lay round your pike any sort +of fried fish, or broiled, if you have it; you may have the same sauce +for a broiled pike, only add a little good gravy, a few shred capers, a +little parsley, and a spoonful or two of oyster and cockle pickle if +you have it. + + +202. _How to roast a_ PIKE _with a Pudding in the Belly_. + +Take a large pike, scale and clean it, draw it at the gills.--_To make +a pudding for the Pike_. Take a large handful of bread-crumbs, as much +beef-suet shred fine, two eggs, a little pepper and salt, a little +grated nutmeg, a little parsley, sweet-marjoram and lemon-peel shred +fine; so mix altogether, put it into the belly of your pike, skewer it +round and lie it in an earthen dish with a lump of butter over it, a +little salt and flour, so set it in the oven; an hour will roast it. + + +203. _To dress a_ COD'S HEAD. + +Take a cod's head, wash and clean it, take out the gills, cut it open, +and make it to lie flat; (if you have no conveniency of boiling it you +may do it in an oven, and it will be as well or better) put it into a +copper-dish or earthen one, lie upon it a littler butter, salt, and +flour, and when it is enough take off the skin. + +SAUCE _for the_ COD'S HEAD. + +Take a little white gravy, about a pint of oysters or cockles, a little +shred lemon-peel, two or three spoonfuls of white wine, and about half +a pound of butter thicken'd with flour, and put it into your boat or +bason. + +_Another_ SAUCE _for a_ COD'S HEAD. + +Take a pint of good gravy, a lobster or crab, which you can get, dress +and put it into your gravy with a little butter, juice of lemon, shred +lemon-peel, and a few shrimps if you have them; thicken it with a +little flour, and put it into your bason, set the oysters on one side +of the dish and this on the other; lay round the head boiled whitings, +or any fried fish; pour over the head a little melted butter. Garnish +your dish with horse-radish, slices of lemon and pickles. + + +204. _To stew_ CARP _or_ TENCH. + +Take your carp or tench and wash them, scale the carp but not the +tench, when you have cleaned them wipe them with a cloth, and fry them +in a frying pan with a little butter to harden the skin; before you put +them into the stew-pan, put to them a little good gravy, the quantity +will be according to the largeness of your fish, with a jill of claret, +three or four anchovies at least, a little shred lemon-peel, a blade or +two of mace, let all stew together, till your carp be enough, over a +slow fire; when it is enough take part of the liquor, put to it half a +pound of butter, and thicken it with a little flour; so serve them up. +Garnish your dish with crisp parsley, slices of lemon and pickles. + +If you have not the convenience of stewing them, you may broil them +before a fire, only adding the same sauce. + + +205. _How to make_ SAUCE _for a boiled_ SALMON _or_ TURBOT. + +Take a little mild white gravy, two or three anchovies, a spoonful of +oyster or cockle pickle, a little shred lemon-peel, half a pound of +butter, a little parsley and fennel shred small, and a little juice of +lemon, but not too much, for fear it should take off the sweetness. + + +206. _To make_ SAUCE _for_ HADDOCK _or_ COD, _either broiled or +boiled_. + +Take a little gravy, a few cockles, oysters or mushrooms, put to them a +little of the gravy that comes from the fish, either broiled or boiled, +it will do very well if you have no other gravy, a little catchup and a +lump of butter; if you have neither oysters nor cockles you may put in +an anchovy or two, and thicken with flour; you may put in a few shred +capers, or a little mango, if you have it. + + +207. _To stew_ EELS. + +Take your eels, case, clean and skewer them round, put them into a +stew-pan with a little good gravy, a little claret to redden the gravy, +a blade or two of mace, an anchovy, and a little lemon-peel; when they +are enough thicken them with a little flour and butter. Garnish your +dish with parsley. + + +208. _To pitch-cock_ EELS. + +Take your eels, case and clean them, season them with nutmeg, pepper +and salt, skewer them round, broil them before the fire, and baste them +with a little butter; when they are almost enough strinkle them over +with a little shred parsley, and make your sauce of a little gravy, +butter, anchovy, and a little oyster pickle if you have it; don't pour +the sauce over your eels, put it into a china bason, and set it in the +middle of your dish. + +Garnish with crisp parsley, and serve them up. + + +209. _To boil_ HERRINGS. + +Take your herring, scale and wash them, take out the milt and roan, +skewer them round, and tie them with a string or else they will come +loose in the boiling and be spoil'd; set on a pretty broad stew-pan, +with as much water as will cover them, put to it a little salt, lie in +you herrings with the backs downwards boil with them the milt and roans +to lie round them; they will boil in half a quarter of an hour over a +slow fire; when they are boiled take them up with an egg slice, so turn +them over and set them to drain. Make your sauce of a little gravy and +butter, an anchovy and a little boiled parsley shred; put it into the +bason, set it in the middle of the dish, lie the herrings round with +their tails towards the bason, and lie the milts and roans between +every herring. Garnish with crisp parsley and lemon; so serve them up. + + +210. _To fry_ HERRINGS. + +Scale and wash your herrings clean, strew over them a little flour and +salt; let your butter be very hot before you put your herrings into the +pan, then shake them to keep them stirring, and fry them over a brisk +fire; when they are fried cut off the heads and bruise them, put to +them a jill of ale, (but the ale must not be bitter) add a little +pepper and salt, a small onion or shalot, if you have them, and boil +them altogether; when they are boiled, strain them, and put them into +your sauce-pan again, thicken them with a little flour and butter, put +it into a bason, and set it in the middle of your dish; fry the milts +and roans together, and lay round your herrings. Garnish your dish with +crisp parsley, and serve it up. + + +211. _To pickle_ HERRINGS. + +Scale and clean your herrings, take out the milts and roans, and skewer +them round, season them with a little pepper and salt, put them in a +deep pot, cover them with alegar, put to them a little whole Jamaica +pepper, and two or three bay leaves; bake them and keep them for use. + + +212. _To stew_ OYSTERS. + +Take a score or two of oysters, according as you have occasion, put +them into a small stew-pan, with a few bread-crumbs, a little water, +shred mace and pepper, a lump of butter, and a spoonful of vinegar, +(not to make it four) boil them altogether but not over much, if you +do it makes them hard. Garnish with bread fippets, and serve them up. + + +213. _To fry_ OYSTERS. + +Take a score or two of the largest oysters you can get, and the yolks +of four or five eggs, beat them very well, put to them a little nutmeg, +pepper and salt, a spoonful of fine flour, and a little raw parsley +shred, so dip in your oysters, and fry them in butter a light brown. + +They are very proper to lie about either stew'd oysters, or any other +fish, or made dishes. + + +214. OYSTERS _in_ SCALLOP SHELLS. + +Take half a dozen small scallop shells, lay in the bottom of every +shell a lump of butter, a few bread crumbs, and then your oysters; +laying over them again a few more bread crumbs, a little butter, and a +little beat pepper, so set them to crisp, either in the oven or before +the fire, and serve them up. + +They are proper for either a side-dish or middle-dish. + + +215 _To keep_ HERRINGS _all the Year_. + +Take fresh herrings, cut off their heads, open and wash them very +clean, season them with salt, black pepper, and Jamaica pepper, put +them into a pot, cover them with white wine vinegar and water, of each +an equal quantity, and set them in a slow oven to bake; tie the pot up +close and they will keep a year in the pickle. + + +216. _To make artificial_ Sturgeon _another Way_. + +Take out the bones of a turbot or britt, lay it in salt twenty four +hours, boil it with good store of salt; make your pickle of white wine +vinegar and three quarts of water, boil them, and put in a little +vinegar in the boiling; don't boil it over much, if you do it will make +it soft; when 'tis enough take it out till it be cold, put the same +pickle to it, and keep it for use. + + +217. _To stew_ MUSHROOMS. + +Take mushrooms, and clean them, the buttons you may wash, but the flaps +you must pill both inside and out; when you have cleaned them, pick out +the little ones for pickling, and cut the rest in pieces for stewing; +wash them and put them into a little water, give them a boil and it +will take off the faintness, so drain from them all the water, then put +them into a pan with a lump of butter, a little shred mace, pepper and +salt to your taste (putting them to a little water) hang them over a +slow fire for half an hour, when they are enough thicken them with a +little flour; serve them up with sippets. + + +218. _To make_ ALMOND PUFFS. + +Take a pound of almonds blanch'd, and beat them with orange-flower +water, then take a pound of sugar, and boil them almost to a candy +height, put in your almonds and stir them on the fire, keep them +stirring till they be stiff, then take them off the fire and stir them +till they be cold; beat them a quarter of an hour in a mortar, putting +to them a pound of sugar sifted, and a little lemon-peel grated, make +it into a paste with the whites of three eggs, and beat it into a froth +more or less as you think proper; bake them in an oven almost cold, and +keep them for use. + + +219. _To pot_ MUSHROOMS. + +Take the largest mushrooms, scrape and clean them, put them into your +pan with a lump of butter, and a little salt, let then stew over a slow +fire whilst they are enough, put to them a little mace and whole +pepper, then dry them with a cloth, and put them down into a pot as +close as you can, and as you lie them down strinkle in a little salt +and mace, when they are cold cover them over with butter; when you use +them toss them up with gravy, a few bread-crumbs and butter; do not +make your pot over large, but rather put them into two pots; they will +keep the better if you take the gravy from them when they are stewed. + +They are good for fish-sauce, or any other whilst they are fresh. + + +220. _To fry_ TROUT, _or any other Sort of Fish_. + +Take two or three eggs, more or less according as you have fish to fry, +take the fish and cut it in thin slices, lie it upon a board, rub the +eggs over it with a feather, and strow on a little flour and salt, fry +it in fine drippings or butter, let the drippings be very hot before +you put in the fish, but do not let it burn, if you do it will make the +fish black; when the fish is in the pan, you may do the other side with +the egg, and as you fry it lay it to drain before the fire till all be +fried, then it is ready for use. + + +221. _To make_ SAUCE _for_ SALMON _or_ TURBOT. + +Boil your turbot or salmon, and set it to drain; take the gravy that +drains from the salmon or turbot, an anchovy or two, a little +lemon-peel shred, a spoonful of catchup, and a little butter, thicken +it with flour the thickness of cream, put to it a little shred parsley +and fennel; but do not put in your parsley and fennel till you be just +going to send it up, for it will take off the green. + +The gravy of all sorts of fish is a great addition to your sauce, if +the fish be sweet. + + +222. _To dress_ COD'S ZOONS. + +Lie them in water all night, and then boil them, if they be salt shift +them once in the boiling, when they are tender cut them in long pieces, +dress them up with eggs as you do salt fish, take one or two of them +and cut into square pieces, dip them in egg and fry them to lay round +your dish. + +It is proper to lie about any other dish. + + +223. _To make_ SOLOMON GUNDY _to eat in Lent_ + +Take five or six white herrings, lay them in water all night, boil them +as soft as you would do for eating, and shift them in the boiling to +take out the saltness; when they are boiled take the fish from the +bone, and mind you don't break the bone in pieces, leaving on the head +and tail; take the white part of the herrings, a quarter of a pound of +anchovies, a large apple, a little onion shred fine, or shalot, and a +little lemon-peel, shred them all together, and lie them over the bones +on both sides, in the shape of a herring; then take off the peel of a +lemon very very thin, and cut it in long bits, just as it will reach +over the herrings; you must lie this peel over every herring pretty +thick. Garnish your dish with a few pickled oysters, capers, and +mushrooms, if you have any; so serve them up. + + +224. SOLOMAN GUNDY _another Way_. + +Take the white part of a turkey, or other fowl, if you have neither, +take a little white veal and mince it pretty small; take a little hang +beef or tongues, scrape them very fine, a few shred capers, and the +yolks of four or five eggs shred small; take a delf dish and lie a delf +plate in the dish with the wrong side up, so lie on your meat and other +ingredients, all single in quarters, one to answer another; set in the +middle a large lemon or mango, so lie round your dish anchovies in +lumps, picked oysters or cockles, and a few pickled mushrooms, slices +of lemon and capers; so serve it up. + +This is proper for a side-dish either at noon or night. + + +225. _To make_ LEMON CHEESE CAKES. + +Blanch half a pound of almonds, and beat them in a stone mortar very +fine, with a little rose-water; put in eight eggs, leaving out five of +the whites; take three quarters of a pound of sugar, and three quarters +of a pound of melted butter, beat all together, then take three +lemon-skins, boiled tender, the rind and all, beat them very well, and +mix them with the rest, then put them into your paste. + +You may make a lemon-pudding the same way, only add the juice of half a +lemon: Before you set them in the oven, grate over them a little fine +loaf sugar. + + +226. _To make white_ GINGER BREAD. + +Take a little gum-dragon, lay it in rose-water all night, then take a +pound of jordan almonds blanch'd with a little of the gum-water, a +pound of double-refined sugar beat and sifted, an ounce of cinnamon +beat with a little rose-water, work it into a paste and print it, then +set it in a stove to dry. + + +227. _To make red_ GINGER BREAD. + +Take a quart and a jill of red wine, a jill and a half of brandy, seven +or eight manshets, according to the size the bread is, grate them, (the +crust must be dried, beat and sifted) three pounds and a half of sugar +beat and sifted, two ounces of cinnamon, and two ounces of ginger beat +and sifted, a pound of almonds blanched and beat with rose-water, put +the bread into the liquor by degrees, stirring it all the time, when +the bread is all well mix'd take it off the fire; you must put the +sugar, spices, and almonds into it, when it is cold print it; keep some +of the spice to dust the prints with. + + +228. _To make a_ GREAT CAKE. + +Take five pounds of fine flour, (let it be dried very well before the +fire) and six pounds of currans well dress'd and rub'd in cloths after +they are wash'd, set them in a sieve before the fire; you must weigh +your currans after they are cleaned, then take three quarters of an +ounce of mace, two large nutmegs beaten and mix'd amongst the flour, +and pound of powder sugar, and pound of citron, and a pound of candid +orange, (cut your citron and orange in pretty large pieces) and a pound +of almonds cut in three or four pieces long way; then take sixteen +eggs, leaving out half of the whites, beat your sugar and eggs for half +an hour with a little salt; take three jills of cream, and three pounds +and a half of butter, melt your butter with part of the cream for fear +it should be too hot, put in between a jack and a jill of good brandy, +a quart of light yeast, and the rest of the cream, mix all your liquors +together about blood-warm, make a hole in the middle of your flour, and +put in the liquids, cover it half an hour and let it stand to rise, +then put in your currans and mix all together; butter your hoop, tie a +paper three fold, and put it at the bottom in your hoop; just when they +are ready to set in the oven, put the cake into your hoop at three +times; when you have laid a little paste at the bottom, lay in part of +your sweet-meats and almonds, then put in a little paste over them +again, and the rest of your sweet-meats and almonds, and set it in a +quick oven; two hours will bake it. + + +229. _To make_ ICEING _for this_ CAKE. + +Take two pounds of double-refined sugar, beat it, and sift it through a +fine sieve; put to it a spoonful of fine starch, a pennyworth of +gum-arabic, beat them all well together; take the whites of four or +five eggs, beat them well, and put to them a spoonful of rose-water, or +orange-flower water, a spoonful of the juice of lemon, beat them with +the whites of your eggs, and put in a little to your sugar till you wet +it, then beat them for two hours whilst your cake is baking; if you +make it over thin it will run; when you lie it on your cake you must +lie it on with a knife; if you would have the iceing very thick, you +must add a little more sugar; wipe off the loose currans before you put +on the iceing, and put it into the oven to harden the iceing. + + +230. _To make a_ PLUMB CAKE. + +Take five pounds of flour dried and cold, mix to it an ounce of mace, +half an ounce of cinnamon, a quarter of an ounce of nutmegs, half a +quarter of an ounce of lemon-peel grated, and a pound of fine sugar; +take fifteen eggs, leaving out seven of the whites, beat your eggs with +half a jill of brandy or sack, a little orange-flower water, or rose +water; then put to your eggs near a quart of light yeast, set it on the +fire with a quart of cream, and three pounds of butter, let your butter +melt in the cream, so let it stand till new milk warm, then skim off +all the butter and most of the milk, and mix it to your eggs and yeast; +make a hole in the middle of your flour, and put in your yeast, +strinkle at the tip a little flour, then mix to it a little salt, six +pounds of currans well wash'd clean'd, dry'd, pick'd, and plump'd by +the fire, a pound of the best raisins stoned, and beat them altogether +whilst they leave the bowl; put in a pound of candid orange, and half a +pound of citron cut in long pieces; then butter the garth and fill it +full; bake it in a quick oven, against it be enough have an iceing +ready. + + +231. _To make a_ CARRAWAY CAKE. + +Take eighteen eggs, leave out half of the whites, and beat them; take +two pounds of butter, wash the butter clear from milk and salt, put to +it a little rose-water, and wash your butter very well with your hands +till it take up all the eggs, then mix them in half a jack of brandy +and sack; grate into your eggs a lemon rind; put in by degrees (a +spoonful at a time) two pounds of fine flour, a pound and a half of +loaf sugar, that is sifted and dry; when you have mixed them very well +with your hands, take a thible and beat it very well for half an hour, +till it look very white, then mix to it a few seeds, six ounces of +carraway comfits, and half a pound of citron and candid orange; then +beat it well, butter your garth, and put it in a quick oven. + + +232. _To make_ CAKES _to keep all the Year_. + +Have in readiness a pound and four ounces of flour well dried, take a +pound of butter unsalted, work it with a pound of white sugar till it +cream, three spoonfuls of sack, and the rind of an orange, boil it till +it is not bitter, and beat it with sugar, work these together, then +clean your hands, and grate a nutmeg into your flour, put in three eggs +and two whites, mix them well, then with a paste-pin or thible stir in +your flour to the butter, make them up into little cakes, wet the top +with sack and strow on fine sugar; bake them on buttered papers, well +floured, but not too much; you may add a pound of currans washed and +warmed. + + +233. _To make_ SHREWSBERRY CAKES. + +Take two pounds of fine flour, put to it a pound and a quarter of +butter (rub them very well) a pound and a quarter of fine sugar sifted, +grate in a nutmeg, beat in three whites of eggs and two yolks, with a +little rose-water, and so knead your paste with it, let it lay an hour, +then make it up into cakes, prick them and lay them on papers, wet them +with a feather dipt in rose-water, and grate over them a little fine +sugar; bake them in a slow oven, either on tins or paper. + + +234. _To make a fine_ CAKE. + +Take five pounds of fine flour dried, and keep it warm; four pounds of +loaf sugar pounded, sifted and warmed; five pounds of currans well +cleaned and warmed before the fire; a pound and a half of almonds +blanch'd beat, dried, slit and kept warm; five pounds of good butter +well wash'd and beat from the water; then work it an hour and a half +till it comes to a fine cream; put to the butter all the sugar, work it +up, and then the flour, put in a pint of brandy, then all the whites +and yolks of the eggs, mix all the currans and almonds with the rest. +There must be four pounds of eggs in weight in the shells, the yolks +and the whites beat and separated, the whites beat to a froth; you must +not cease beating till they are beat to a curd, to prevent oiling; to +the quantity of a cake put a pound and a half of orange-peel and citron +shred, without plumbs, and half a pound of carraway seeds, it will +require four hours baking, and the oven must be as hot as for bread, +but let it be well slaked when it has remained an hour in the oven, and +stop it close; you may ice it if you please. + + +235. _To make a_ SEED CAKE. + +Take one quartern of fine flour well dried before the fire, when it is +cold rub in a pound of butter; take three quarters of a pound of +carraway comfits, six spoonfuls of new yeast, six spoonfuls of cream, +the yolks of six eggs and two whites, and a little sack; mix all of +these together in a very light paste, set it before the fire till it +rise, and so bake it in a tin. + + +236. _To make an ordinary_ PLUMB CAKE. + +Take a pound of flour well dried before the fire, a pound of currans, +two penny-worth of mace and cloves, two eggs, four spoonfuls of good +new yeast, half a pound of butter, half a pint of cream, melt the +butter, warm the cream, and mix altogether in a very light paste, +butter your tin before you put it in; an hour will bake it. + + +237. _To make an_ ANGELICA CAKE. + +Take the stalks of angelica boil and green them very well, put to every +pound of pulp a pound of loaf sugar beaten very well, and when you +think it is beaten enough, lay them in what fashion you please on +glasses, and as they candy turn them. + + +238. _To make_ KING CAKES. + +Take a pound of flour, three quarters of a pound of butter, half a +pound of sugar and half a pound of currans, well cleaned; rub your +butter well into your flour, and put in as many yolks of eggs as will +lithe them, then put in your sugar, currans, and some mace, shred in as +much as will give them a taste, so make them up in little round cakes, +and butter the papers you lie them on. + + +239. _To make_ BREAKFAST CAKES. + +Take a pound of currans well washed, (rub them in a cloth till dry) a +pound of flour dried before a fire, take three eggs, leave out one of +the whites, four spoonfuls of new yeast, and four spoonfuls of sack or +two of brandy, beat the yeast and eggs well together; then take a jill +of cream, and something above a quarter of a pound of butter, set them +on a fire, and stir them till the butter be melted, (but do not let +them boil) grate a large nutmeg into the flour, with currans and five +spoonfuls of sugar; mix all together, beat it with your hand till it +leave the bowl, then flour the tins you put the paste in, and let them +stand a little to rise, then bake them an hour and a quarter. + + +240. _To make_ MACCAROONS. + +Take a pound of blanched almonds and beat them, put some rose-water in +while beating; (they must not be beaten too small) mix them with the +whites of five eggs, a pound of sugar finely beaten and sifted, and a +handful of flour, mix all these very well together, lay them on wafers, +and bake them in a very temperate oven, (it must not be so hot as for +manchet) then they are fit for use. + + +241. _To make_ WHIGGS. + +Take two pounds of flour, a pound of butter, a pint of cream, four +eggs, (leaving out two of the whites) and two spoonfuls of yeast, set +them to rise a little; when they are mixed add half a pound of sugar, +and half a pound of carraway comfits, make them up with sugar and bake +them in a dripping pan. + + +242. _To make_ RASBERRY CREAM. + +Take rasberries, bruise them, put 'em in a pan on a quick fire whilst +the juice be dried up, then take the same weight of sugar as you have +rasberries, and set them on a slow fire, let them boil whilst they are +pretty stiff; make them into cakes, and dry them near the fire or in +the sun. + + +243. _To make_ QUEEN CAKES. + +Take a pound of London flour dry'd well before the fire, nine eggs, a +pound of loaf sugar beaten and sifted, put one half to your eggs and +the other to your butter; take a pound of butter and melt it without +water put it into a stone bowl, when it is almost cold put in your +sugar and a spoonful or two of rose water, beat it very quick, for half +an hour, till it be as white as cream; beat the eggs and sugar as long +and very quick, whilst they be white; when they are well beat mix them +all together; then take half a pound of currans cleaned well, and a +little shred of mace, so you may fill one part of your tins before you +put in your currans; you may put a quarter of a pound of almonds shred +(if you please) into them that is without currans; you may ice them if +you please, but do not let the iceing be thicker than you may lie on +with a little brush. + + +244. _To make a_ BISKET CAKE. + +Take a pound of London flour dry'd before the fire, a pound of loaf +sugar beaten and sifted, beat nine eggs and a spoonful or two of rose +water with the sugar for two hours, then put them to your flour and mix +them well together; put in an ounce of carraway seeds, then put it into +your tin and bake it an hour and a half in a pretty quick oven. + + +245. _To make_ CRACKNELS. + +Take half a pound of fine flour, half a pound of sugar, two ounces of +butter, two eggs, and a few carraway seeds; (you must beat and sift the +sugar) then put it to your flour and work it to paste; roll them as +thin as you can, and cut them out with queen cake tins, lie them on +papers and bake them in a slow oven. + +They are proper to eat with chocolate. + + +246. _To make_ PORTUGAL CAKES. + +Take a pound of flour, a pound of butter, a pound of sugar, a pound of +currans well cleaned, and a nutmeg grated; take half of the flour and +mix it with sugar and nutmeg, melt the butter and put it into the yolks +of eight eggs very well beat, and only four of the whites, and as the +froth rises put it into the flour, and do so till all is in; then beat +it together, still strowing some of the other half of the flour, and +then beat it till all the flour be in, then butter the pans and fill +them, but do not bake them too much; you may ice them if you please, or +you may strow carraway comfits of all sorts on them when they go into +the oven. The currans must be plump'd in warm water, and dried before +the fire, then put them into your cakes. + + +247. _To make_ PLUMB-CAKES _another way_. + +Take two pounds of butter, beat it with a little rose water and +orange-flower water till it be like cream, two pounds of flour dried +before the fire, a quarter of an ounce of mace, a nutmeg, half a pound +of loaf sugar, beat and sifted, fifteen eggs (beat the whites by +themselves and yolks with your sugar) a jack of brandy and as much +sack, two pounds of currans very well cleaned, and half a pound of +almonds blanch'd and cut in two or three pieces length-way, so mix all +together, and put it into your hoop of tin; you may put in half a pound +of candid orange and citron if you please; about an hour will bake it +in a quick oven; if you have a mind to have it iced a pound of sugar +will ice it. + + +248. _To make a_ GINGER BREAD-CAKE. + +Take two pounds of treacle, two pounds and a quartern of flour, and +ounce of beat ginger, three quarters of a pound of sugar, two ounces of +coriander seeds, two eggs, a pennyworth of new ale with the yeast on +it, a glass of brandy, and two ounces of lemon-peel, mix all these +together in a bowl, and set it to rise for half an hour, then put it +into a tin to bake, and wet it with a little treacle and water; if you +have a quick oven an hour and a half will bake it. + + +249. _To make_ CHOCOLATE CREAM. + +Take four ounces of chocolate, more or less, according as you would +have your dish in bigness, grate it and boil it in a pint of cream, +then mill it very well with a chocolate stick; take the yolks of two +eggs and beat them very well, leaving out the strain, put to them three +or four spoonfuls of cream, mix them all together, set it on the fire, +and keep stirring it till it thicken, but do not let it boil; you must +sweeten it to your taste, and keep stirring it till it be cold, so put +it into your glasses or china dishes, which you please. + + +250. _To make white_ LEMON CREAM. + +Take a jill of spring water and a pound of fine sugar, set it over a +fire till the sugar and water be dissolv'd, then put the juice of four +good lemons to your sugar and water, the whites of four eggs well beat, +set it on the fire again, and keep it stirring one way till it just +simmers and does not boil, strain it thro' a fine cloth, then put it on +the fire again, adding to it a spoonful of orange-flower water, stir it +till it thickens on a slow fire, then strain into basons or glasses for +your use; do not let it boil, if you do it will curdle. + + +251. _To make_ CREAM CURDS. + +Take a gallon of water, put to it a quart of new milk, a little salt, a +pint of sweet cream and eight eggs, leaving out half the whites and +strains, beat them very well, put to them a pint of sour cream, mix +them very well together, and when your pan is just at boiling (but is +must not boil) put in the sour cream and your eggs, stir it about and +keep it from settling to the bottom; let it stand whilst it begins to +rise up, then have a little fair water, and as they rise keep putting +it in whilst they be well risen, then take them off the fire, and let +them stand a little to sadden; have ready a sieve with a clean cloth +over it, and take up the curds with a laddle or egg-slicer, whether you +have; you must always make them the night before you use them; this +quantity will make a large dish if your cream be good; if you think +your curds be too thick, mix tho them two or three spoonfuls of good +cream, lie them upon a china dish in lumps, so serve them up. + + +252. _To make_ APPLE CREAM. + +Take half a dozen large apples, (coslings or any other apples that will +be soft) and coddle them; when they are cold take out the pulp; then +take the whites of four or five eggs, (leaving out the strains) three +quarters of a pound of double-refined sugar beat and sifted, a spoonful +or two of rose-water and grate in a little lemon-peel, so beat all +together for an hour, whilst it be white, then lay it on a china dish, +to serve it up. + + +253. _To fry_ CREAM _to eat hot_. + +Take a pint of cream and boil it, three spoonfuls of London flour, +mix'd with a little milk, put in three eggs, and beat them very well +with the flour, a little salt, a spoonful or two of fine powder sugar, +mix them very well; then put your cream to them on the fire and boil +it; then beat two eggs more very well, and when you take your pan off +the fire stir them in, and pour them into a large pewter dish, about +half an inch thick; when it is quite cold cut it out in square bits, +and fry it in butter, a light brown; as you fry them set them before +the fire to keep hot and crisp, so dish them up with a little white +wine, butter and sugar for your sauce, in a china cup, set it in the +midst, and grate over some loaf sugar. + + +254. _To make_ RICE _or_ ALMOND CREAM. + +Take two quarts of cream, boil it with what seasoning you please, then +take it from the fire and sweeten it, pick out the seasoning and divide +it into two parts, take a quarter of a pound of blanch'd almonds well +beat with orange-flower water, set that on the fire, and put to it the +yolks of four eggs well beat and strained, keep it stirring all the +time it is on the fire, when it rises to boil take it off, stir it a +little, then put it into your bason, the other half set on the fire, +and thicken it with flour of rice; when you take it off put to it the +juice of a lemon, orange-flower water or sack, and stir it till it be +cold, then serve it up. + + +255. _To make_ CALF'S FOOT JELLY. + +Take four calf's feet and dress them, boil them in six quarts of water +over a slow fire, whilst all the bones will come out, and half the +water be boiled away, strain it into a stone-bowl, then put to them two +or three quarts more water, and let it boil away to one: If you want a +large quantity of flummery or jelly at one time; take two calf's feet +more, it will make your stock the stronger; you must make your stock +the day before you use it, and before you put your stock into the pan +take off the fat, and put it into your pan to melt, take the whites of +eight or ten eggs, just as you have jelly in quantity, (for the more +whites you have makes your jelly the finer) beat your whites to a +froth, and put to them five or six lemons, according as they are of +goodness, a little white wine or rhenish, mix them well together (but +let not your stock be too hot when you put them in) and sweeten it to +your taste; keep it stirring all the time whilst it boil; take your bag +and dip it in hot water, and wring it well out, then put in your jelly, +and keep it shifting whilst it comes clear; throw a lemon-peel or two +into your bag as the jelly is coming off, and put in some bits of peel +into your glasses. + +You may make hartshorn jelly the same way. + + +256. _To make_ ORANGE CREAM. + +Take two seville oranges and peel them very thin, put the peel into a +pint of fair water, and let it lie for an hour or two; take four eggs, +and beat them very well, put to them the juice of three or four +oranges, according as they are in goodness, and sweeten them with +double refin'd sugar to your taste, mix the water and sugar together, +and strain them thro' a fine cloth into your tankard, and set it over +the fire as you did the lemon cream, and put it into your glasses for +use. + + +257. _To make yellow_ LEMON CREAM. + +Take two or three lemons, according as they are in bigness, take off +the peel as thin as you can from the white, put it into a pint of clear +water, and let it lie three or four hours; take the yolks of three or +four eggs, beat them very well, about eight ounces of double refin'd +sugar, put it into your water to dissolve, and a spoonful or two of +rose-water or orange-flower water, which you can get, mix all together +with the juice of two of your lemons, and if your lemons prove not +good, put in the juice of three, so strain them through a fine cloth +into a silver tankard, and set it over a stove or chafing dish, +stirring it all the time, and when it begins to be as thick as cream +take it off, but don't let it boil, if you do it will curdle, stir it +whilst it be cold and put it into glasses for use. + + +258. _To make white_ LEMON CREAM _another Way_. + +Take a pint of spring water, and the whites of six eggs, beat them very +well to a froth, put them to your water, adding to it half a pound of +double refin'd sugar, a spoonful of orange-flower water, and the juice +of three lemons, so mix all together, and strain them through a fine +close into your silver tankard, set it over a slow fire in a chafing +dish, and keep stirring it all the time; as you see it thickens take it +off, it will soon curdle then be yellow, stir it whilst it be cold, and +put it in small jelly glasses for use. + + +259. _To make_ SAGOO CUSTARDS. + +Take two ounces of sagoo, wash it in a little water, set it on to cree +in a pint of milk, and let it cree till it be tender, when it is cold +put to it three jills of cream, boil it altogether with a blade or two +of mace, or a stick of cinnamon; take six eggs, leave out the strains, +beat them very well, mix a little of your cream amongst your eggs, then +mix altogether, keep stirring it as you put it in, so set it over a +slow fire, and stir it about whilst it be the thickness of a good cream; +you must not let it boil; when you take it off the fire put in a tea +cupfull of brandy, and sweeten it to your taste, then put it into pots +or glasses for use. You may have half the quantity if you please. + + +260. _To make_ ALMOND CUSTARDS. + +Boil two quarts of sweet cream with a stick of cinnamon; take eight +eggs, leaving out all the whites but two, beat them very well; take six +ounces of Jordan almonds, blanch and beat them with a little +rose-water, so give them a boil in your cream; put in half a pound of +powder sugar, and a little of your cream amongst your eggs, mix +altogether, and set them over a slow fire, stir it all the time whilst +it be as thick as cream, but don't let it boil; when you take it off +put in a little brandy to your taste, so put it into your cups for use. + +You may make rice-custard the same way. + + +261. _To make a_ SACK POSSET. + +Take a quart of cream, boil it with two or three blades of mace, and +grate in a long bisket; take eight eggs, leave out half the whites, +beat them very well, and a pint of gooseberry wine, make it hot, so mix +it well with your eggs, set it over a slow fire, and stir it about +whilst it be as thick as custard; set a dish that is deep over a stove, +put in your sack and eggs, when your cream is boiling hot, put it to +your sack by degrees, and stir it all the time it stands over your +stove, whilst it be thoroughly hot, but don't let it boil; you must +make it about half an hour before you want it; set it upon a hot harth, +and then it will be as thick as custard; make a little froth of cream, +to lay over the posset; when you dish it up sweeten it to your taste; +you may make it without bisket if you please, and don't lay on your +froth till you serve it up. + + +262. _To make a_ LEMON POSSET. + +Take a pint of good thick cream, grate into it the outermost skin of +two lemons, and squeeze the juice into a jack of white wine, and +sweeten it to your taste; take the whites of two eggs without the +strains, beat them to a froth, so whisk them altogether in a stone bowl +for half an hour, then put them into glasses for use. + + +263. _To make whipt_ SILLABUBS. + +Take two porringers of cream and one of white wine, grate in the skin +of a lemon, take the whites of three eggs, sweeten it to your taste, +then whip it with a whisk, take off the froth as it rises, and put it +into your sillabub-glasses or pots, whether you have, then they are fit +for use. + + +264. _To make_ ALMOND BUTTER. + +Take a quart of cream, and half a pound of almonds, beat them with the +cream, then strain it, and boil it with twelve yolks of eggs and two +whites, till it curdle, hang it up in a cloth till morning and then +sweeten it; you may rub it through a sieve with the back of a spoon, or +strain it through a coarse cloth. + + +265. _To make_ BLACK CAPS. + +Take a dozen of middling pippens and cut them in two, take out the +cores and black ends, lay them with the flat side downwards, set them +in the oven, and when they are about half roasted take them out, wet +them over with a little rose water, and grate over them loaf sugar, +pretty thick, set them into the oven again, and let them stand till +they are black; when you serve them up, put them either into cream or +custard, with the black side upwards, and set them at an equal +distance. + + +266. _To make_ SAUCE _for tame_ DUCKS. + +Take the necks and gizzards of your ducks, a scrag of mutton if you +have it, and make a little sweet gravy, put to it a few bread-crumbs, a +small onion, and a little whole pepper, boil them for half a quarter of +an hour, put to them a lump of butter, and if it is not thick enough a +little flour, so salt it to your taste. + + +267. _To make_ SAUCE _for a_ GREEN-GOOSE. + +Take a little good gravy, a little butter, and a few scalded +gooseberries, mix all together, and put it on the disk with your goose. + + +268. _To make another_ SAUCE _for a_ GREEN-GOOSE. + +Take the juice of sorrel, a little butter, and a few scalded +gooseberries, mix them together, and sweeten it to your taste; you must +not let it boil after you put in the sorrel, if you do it will take off +the green. + +You must put this sauce into a bason. + + +269. _To make_ ALMOND FLUMMERY. + +Take a pint of stiff jelly made of calf's feet, put to it a jill or +better of good cream, and four ounces of almonds, blanch and beat them +fine with a little rose-water, then put them to your cream and jelly, +let them boil together for half a quarter of an hour, and sweeten it to +your taste; strain it through a fine cloth, and keep it stirring till +it be quite cold, put it in cups and let it stand all night, loosen it +in warm water and turn it out into your dish; so serve it up, and prick +it with blanch'd almonds. + + +270. _To make_ CALF'S FOOT FLUMMERY. + +Take two calf's feet, when they are dress'd, put two quarts of water to +them, boil them over a slow fire till half or better be consumed; when +your stock is cold, if it be too stiff, you may put to it as much cream +as jelly, boil them together with a blade or two of mace, sweeten it to +your taste with loaf sugar, strain it through a fine cloth, stir it +whilst it be cold, and turn it out, but first loosen it in warm water, +and put it into your dish as you did the other flummery. + + +271. _To stew_ SPINAGE _with_ POACHED EGGS. + +Take two or three handfuls of young spinage, pick it from the stalks, +wash and drain it very clean, put it into a pan with a lump of butter, +and a little salt, keep stirring it all the time whilst it be enough, +then take it out and squeeze out the water, chop it and stir in a +little more butter, lie it in your dish in quarters, and betwixt every +quarter a poached egg, and lie one in the middle; fry some sippets of +white bread and prick them in your spinage, to serve them up. + +This is proper for a side-dish either for noon or night. + + +272. _To make_ RATIFIE DROPS. + +Take half a pound of the best jordan almonds, and four ounces of bitter +almonds, blanch and set them before the fire to dry, beat them in a +marble mortar with a little white of an egg, then put to the half a +pound of powder sugar, and beat them altogether to a pretty stiff +paste; you may beat your white of egg very well before you put it in, +so take it out, roll it with your hand upon a board with a little +sugar, then cut them in pieces, and lie them on sheets of tin or on +paper, at an equal distance, that they don't touch one another, and set +them in a slow oven to bake. + + +273. _To fry_ ARTICHOKE BOTTOMS. + +Take artichoke bottoms when they are at the full growth, and boil them +as you would do for eating, pull off the leaves, and take out the +choke, cut off the stalks as close as you can from the bottom; take two +or three eggs, beat them very well, so dip your artichokes in them, and +strow over them a little pepper and salt; fry them in butter, some +whole and some in halves; serve them up with a little butter in a china +cup, set it in the middle of your dish, lie your artichokes round, and +serve them up. + +They are proper for a side dish either noon or night. + + +274. _To fricassy_ ARTICHOKES. + +Take artichokes, and order them the same way as you did for frying, +have ready in a stew-pan a few morels and truffles, stewed in brown +gravy, so put in your artichokes, and give them a shake altogether in +your stew-pan, and serve them up hot, with sippets round them. + + +275. _To dry_ ARTICHOKE BOTTOMS. + +Take the largest artichokes you can get, when they are at their full +growth, boil them as you would do for eating, pull off the leaves and +take out the choke; cut off the stalk as close as you can, lie them on +a tin dripping-pan, or an earthen dish, set them in a slow oven, for if +your oven be too hot it will brown them; you may dry them before the +fire if you have conveniency; when they are dry put them in paper bags, +and keep them for use. + + +276. _To stew_ APPLES. + +Take a pound of double refin'd sugar, with a pint of water, boil and +skim it, and put into it a pound of the largest and clearest pippens, +pared and cut in halves; if little, let them be whole; core them and +boil them with a continual froth, till they be as tender and clear as +you would have them, put in the juice of two lemons, but first take out +the apples, a little peel cut like threads, boil down your syrrup as +thick as you would have it, then pour it over your apples; when you +dish them, stick them with long bits of candid orange, and some with +almonds cut in long bits, to serve them up. + +You must stew them the day before you use them. + + +277. _To stew_ APPLES _another Way_. + +Take kentish pippens or john apples, pare and slice them into fair +water, set them on a clear fire, and when they are boiled to mash, let +the liquor run through a hair-sieve; boil as many apples thus as will +make the quantity of liquor you would have; to a pint of this liquor +you must have a pound of double refin'd loaf sugar in great lumps, wet +the lumps of sugar with the pippen liquor, and set it over a gentle +fire, let it boil, and skim it well: whilst you are making the jelly, +you must have your whole pippens boiling at the same time; (they must +be the fairest and best pippens you can get) scope out the cores, and +pare them neatly, put them into fair water as you do them; you must +likewise make a syrrup ready to put them into, the quantity as you +think will boil them in a clear; make the syrrup with double refin'd +sugar and water. Tie up your whole pippens in a piece of fine cloth or +muslin severally, when your sugar and water boils put them in, let them +boil very fast, so fast that the syrrup always boils over them; +sometimes take them off, and then set them on again, let them boil till +they be clear and tender; then take off the muslin they were tied up +in, and put them into glasses that will hold but one in a glass; then +see if your jelly of apple-johns be boiled to jelly enough, if it be, +squeeze in the juice of two lemons, and let it have a boil; then strain +it through a jelly bag into the glasses your pippens were in; you must +be sure that your pippens be well drained from the syrrup they were +boiled in; before you put them into the glasses, you may, if you +please, boil little pieces of lemon-peel in water till they be tender, +and then boil them in the syrrup your pippens were boiled in; then take +them out and lay them upon the pippens before the jelly is put in, and +when they are cold paper them up. + + +278. _To make_ PLUMB GRUEL. + +Take half a pound of pearl barley, set it on to cree; put to it three +quarts of water; when it has boiled a while, shift it into another +fresh water, and put to it three or four blades of mace, a little +lemon-peel cut in long pieces, so let it boil whilst the barley be very +soft; if it be too thick you may add a little more water; take half a +pound of currans, wash them well and plump them, and put to them your +barley, half a pound of raisins and stone them; let them boil in the +gruel whilst they are plump, when they are enough put to them a little +white wine, a little juice of lemon, grate in half a nutmeg, and +sweeten it to your taste, so serve them up. + + +279. _To make_ RICE GRUEL. + +Boil half a pound of rice in two quarts of soft water, as soft as you +would have it for rice milk, with some slices of lemon-peel, and a +stick of cinnamon; add to it a little white wine and juice of lemon to +your taste, put in a little candid orange sliced thin, and sweeten it +with fine powder sugar; don't let it boil after you put in your wine +and lemon, put it in a china dish, with five or six slices of lemon, so +serve it up. + + +280. _To make_ SCOTCH CUSTARD, _to eat hot for Supper_. + +Boil a quart of cream with a stick of cinnamon, and a blade of mace; +take six eggs, both yolks and whites (leave out the strains) and beat +them very well, grate a long bisket into your cream, give it a boil +before you put in your eggs, mix a little of your cream amongst your +eggs before you put 'em in, so set it over a slow fire, stirring it +about whilst it be thick, but don't let it boil; take half a pound of +currans, wash them very well, and plump them, then put them to your +custard; you must let your custard be as thick as will bear the currans +that they don't sink to the bottom; when you are going to dish it up, +put in a large glass of sack, stir it very well, and serve it up in a +china bason. + + +281. _To make a Dish of_ MULL'D MILK. + +Boil a quart of new milk with a stick of cinnamon, then put to it a +pint of cream, and let them have one boil together, take eight eggs, +(leave out half of the whites and all the strains) beat them very well, +put to them a jill of milk, mix all together, and set it over a slow +fire, stir it whilst it begins to thicken like custard, sweeten it to +your taste, and grate in half a nutmeg; then put it into your dish with +a toast of white bread. + +This is proper for a supper. + + +282. _To make_ LEATCH. + +Take two ounces of isinglass and break it into bits, put it into hot +water, then put half a pint of new milk into the pan with the +isinglass, set it on the fire to boil, and put into it three or four +sticks of good cinnamon, two blades of mace, a nutmeg quartered, and +two or three cloves, boil it till the isinglass be dissolved, run it +through a hair-sieve into a large pan, then put to it a quart of cream +sweetened to your taste with loaf sugar, and boil them a while +together; take a quarter of a pound of blanch'd almonds beaten in a +rose-water, and strain out all the juice of them into the cream on the +fire, and warm it, then take it off and stir it well together; when it +has cooled a little take a broad shallow dish and put it into it +through a hair-sieve, when it is cold cut it in long pieces, and lay it +across whilst you have a pretty large dish; so serve it up. + +Sometimes a less quantity of isinglass will do, according to the +goodness; Let it be the whitest and clearest you can get. + +You must make it the day before you want it for use. + + +283. _To make_ SCOTCH OYSTERS. + +Take two pounds of the thick part of a leg of veal, cut it in little +bits clear from the skins, and put it in a marble mortar, then shred a +pound of beef suet and put to it, and beat them well together till they +be as fine as paste; put to it a handful of bread-crumbs and two or +three eggs, season it with mace, nutmeg, pepper, and salt, and work it +well together; take one part of your forc'd-meat and wrap it in the +kell, about the bigness of a pigeon, the rest make into little flat +cakes and fry them; the rolls you may either broil in a dripping-pan, +or set them in an oven; three is enough in a dish, set them in the +middle of the dish and lay the cakes round; then take some strong +gravy, shred in a few capers, and two or three mushrooms or oysters if +you have any, so thicken it up with a lump of butter, and serve it up +hot. Garnish your dish with pickles. + + +284. _To boil_ BROCOLI. + +Take brocoli when it is seeded, or at any other time; take off all the +low leaves of your stalks and tie them up in bunches as you do +asparagus, cut them the same length you peel your stalks; cut them in +little pieces, and boil them in salt and water by themselves; you must +let your water boil before you put them in; boil the heads in salt and +water, and let the water boil before you put in the brocoli; put in a +little butter; it takes very little boiling, and if it boil too quick +it will take off all the heads; you must drain your brocoli through a +sieve as you do asparagus; lie stalks in the middle, and the bunches +round it, as you would do asparagus. + +This is proper for either a side-dish or a middle-dish. + + +285. _To boil_ SAVOY SPROUTS. + +If your savoys be cabbag'd, dress off the out leaves and cut them in +quarters; take off a little of the hard ends, and boil them in a large +quantity of water with a little salt; when boiled drain them, lie them +round your meat, and pour over them a little butter. + +Any thing will boil greener in a large quantity of water than +otherwise. + + +286. _To boil_ CABBAGE SPROUTS. + +Take your sprouts, cut off the leaf and the hard ends, shred and boil +them as you do other greens, not forgetting a little butter. + + +287. _To fry_ PARSNIPS _to look like_ TROUT. + +Take a middling sort of parsnips, not over thick, boil them as soft as +you would do for eating, peel and cut them in two the long way; you +must only fry the small ends, not the thick ones; beat three or four +eggs, put to them a spoonful of flour, dip in your parsnips, and fry +them in butter a light brown have for your sauce a little vinegar and +butter; fry some slices to lie round about the dish, and to serve them +up. + + +288. _To make_ TANSEY _another Way_. + +Take an old penny loaf and cut off the crust, slice it thin, put to it +as much hot cream as will wet it, then put to it six eggs well beaten, +a little shred lemon-peel, a little nutmeg and salt, and sweeten it to +your taste; green it as you did your baked tansey; so tie it up in a +cloth and boil it; (it will take an hour and a quarter boiling) when +you dish it up stick it with a candid orange, and lie a sevile orange +cut in quarters round your dish; serve it up with a little plain +butter. + + +289. _To make_ GOOSEBERRY CREAM. + +Take a quart of gooseberries, pick, coddle, and bruise them very well +in a marble mortar or wooden bowl, and rub them with the back of a +spoon through a hair sieve, till you take out all the pulp from the +seeds; take a pint of thick cream, mix it well among your pulp grate in +some lemon-peel, and sweeten it to your taste; serve it up either in a +china dish or an earthen one. + + +290. _To fry_ PARSNIPS _another Way_. + +Boil your parsnips, cut them in square long pieces about the length of +your finger, dip them in egg and a little flour, and fry them a light +brown; when they are fried dish them up, and grate over them a little +sugar: You must have for the sauce a little white wine, butter, and +sugar in a bason, and set in the middle of your dish. + + +291. _To make_ APRICOCK PUDDING. + +Take ten apricocks, pare, stone, and cut them in two, put them into a +pan with a quarter of a pound of loaf sugar, boil them pretty quick +whilst they look clear, so let them stand whilst they are cold; then +take six eggs, (leave out half of the whites) beat them very well, add +to them a pint of cream, mix the cream and eggs well together with a +spoonful of rose-water, then put in your apricocks, and beat them very +well together, with four ounces of clarified butter, then put it into +your dish with a thin paste under it; half an hour will bake it. + + +292. _To make_ APRICOCK CUSTARD. + +Take a pint of cream, boil it with a stick of cinnamon and six eggs, +(leave out four of the whites) when your cream is a little cold, mix +your eggs and cream together, with a quarter of a pound of fine sugar, +set it over a slow fire, stir it all one way whilst it begin to be +thick, then take it off and stir it whilst it be a little cold, and +pour it into your dish; take six apricocks, as you did for your +pudding, rather a little higher; when they are cold lie them upon your +custard at an equal distance; if it be at the time when you have no +ripe apricocks, you may lie preserv'd apricocks. + + +293. _To make_ JUMBALLS _another Way_. + +Take a pound of meal and dry it, a pound of sugar finely beat, and mix +these together; then take the yolks of five or six eggs, half a jill of +thick cream, as much as will make it up to a paste, and some coriander +seeds, lay them on tins and prick them; bake them in a quick oven; +before you set them in the oven wet them with a little rose-water and +double refin'd sugar to ice them. + + +294. _To make_ APRICOCK CHIPS _or_ PEACHES. + +Take a pound of chips to a pound of sugar, let not your apricocks be +too ripe, pare them and cut them into large chips; take three quarters +of a pound of fine sugar, strow most of it upon the chips, and let them +stand till they be dissolv'd, set them on the fire, and boil them till +they are tender and clear, strowing the remainder of the sugar on as +they boil, skim them clear, and lay them in glasses or pots single, +with some syrrup, cover them with double refin'd sugar, set them in a +stove, and when they are crisp on one side turn the other on glasses +and parch them, then set them into the stove again; when they are +pretty dry, pour them on hair-sieves till they are dry enough to put +up. + + +295. _To make_ SAGOO GRUEL. + +Take four ounces of sagoo and wash it, set it over a slow fire to cree, +in two quarts of spring water, let it boil whilst it be thickish and +soft, put in a blade or two of mace, and a stick of cinnamon, let it +boil in a while, and then put in a little more water; take it off, put +to it a pint of claret wine, and a little candid orange; shift them, +then put in the juice of a lemon, and sweeten it to your taste; so +serve them up. + + +296. _To make_ SPINAGE TOASTS. + +Take a handful or two of young spinage and wash it, drain it from the +water, put it into a pan with a lump of butter, and a little salt, let +it stew whilst it be tender, only turn it in the boiling, then take it +up and squeeze out the water, put in another lump of butter and chop it +small, put to it a handful of currans plump'd, and a little nutmeg; +have three toasts cut from a penny loaf well buttered, then lie on your +spinage. + +This is proper for a side-dish either for noon or night. + + +297. _To roast a_ BEAST KIDNEY. + +Take a beast kidney with a little fat on, and stuff it all around, +season it with a little pepper and salt, wrap it in a kell, and put it +upon the spit with a little water in the dripping-pan; what drops from +your kidney thicken with a lump of butter and flour for your sauce. + +_To fry your_ STUFFING. + +Take a handful of sweet herbs, a few breadcrumbs, a little beef-suet +shred fine, and two eggs, (leave out the whites) mix altogether with a +little nutmeg, pepper and salt; stuff your kidney with one part of the +stuffing, and fry the other part in little cakes; so serve it up. + + +298. _To stew_ CUCUMBERS. + +Take middling cucumbers and cut them in slices, but not too thin, strow +over them a little salt to bring out the water, put them into a +stew-pan or sauce-pan, with a little gravy, some whole pepper, a lump +of butter, and a spoonful or two of vinegar to your taste; let them +boil all together; thicken them with flour, and serve them up with +sippets. + + +299. _To make an_ OATMEAL PUDDING. + +Take three or four large spoonfuls of oatmeal done through a +hair-sieve, and a pint of milk, put it into a pan and let it boil a +little whilst it be thick, add to it half a pound of butter, a spoonful +of rose-water, a little lemon-peel shred, a little nutmeg, or beaten +cinnamon, and a little salt; take six eggs, (leave out two of the +whites) and put to them a quarter of a pound of sugar or better, beat +them very well, so mix them all together; put it into your dish with a +paste round your dish edge; have a little rose-water, butter and sugar +for sauce. + + +300. _To make a_ CALF'S HEAD PIE _another Way_. + +Half boil your calf's head, when it is cold cut it in slices, rather +thicker than you would do for hashing, season it with a little mace, +nutmeg, pepper and salt, lie part of your meat in the bottom of your +pie, a layer of one and a layer of another; then put in half a pound of +butter and a little gravy; when your pie comes from the oven, have +ready the yolks of six or eight eggs boiled hard, and lie them round +your pie; put in a little melted butter, and a spoonful or two of white +wine, and give them a shake together before you lie in your eggs; your +pie must be a standing pie baked upon a dish, with a puff-paste round +the edge of the dish, but leave no paste in the bottom of your pie; +when it is baked serve it up without a lid. + +This is proper for either top or bottom dish. + + +301. _To make_ ELDER WINE. + +Take twenty pounds of malaga raisins, pick and chop them, then put them +into a tub with twenty quarts of water, let the water be boiled and +stand till it be cold again before you put in your raisins, let them +remain together ten days, stirring it twice a day, then strain the +liquor very well from the raisins, through a canvas strainer or +hair-sieve; add to it six quarts of elder juice, five pounds of loaf +sugar, and a little juice of sloes to make it acid, just as you please; +put it into a vessel, and let it stand in a pretty warm place three +months, then bottle it; the vessel must not be stopp'd up till it has +done working; if your raisins be very good you may leave out the sugar. + + +302. _To make_ GOOSEBERRY WINE _of ripe_ GOOSEBERRIES. + +Pick, clean and beat your gooseberries in a marble mortar or wooden +bowl, measure them in quarts up-heap'd, add two quarts of spring water, +and let them stand all night or twelve hours, then rub or press out the +husks very well, strain them through a wide strainer, and to every +gallon put three pounds of sugar, and a jill of brandy, then put all +into a sweet vessel, not very full, and keep it very close for four +months, then decant it off till it comes clear, pour out the grounds, +and wash the vessel clean with a little of the wine; add to every +gallon a pound more sugar, let it stand a month in a vessel again, drop +the grounds thro' a flannel bag, and put it to the other in the vessel; +the tap hole must not be over near the bottom of the cask, for fear of +letting out the grounds. + +The same receipt will serve for curran wine the same way; let them be +red currans. + + +303. _To make_ BALM WINE. + +Take a peck of balm leaves, put them in a tub or large pot, heat four +gallons of water scalding hot, ready to boil, then pour it upon the +leaves, so let it stand all night, then strain them thro' a hair-sieve; +put to every gallon of water two pounds of fine sugar, and stir it very +well; take the whites of four or five eggs, beat them very well, put +them into a pan, and whisk it very well before it be over hot, when the +skim begins to rise take it off, and keep it skimming all the while it +is boiling, let it boil three quarters of an hour, then put it into the +tub, when it is cold put a little new yeast upon it, and beat it in +every two hours, that it may head the better, so work it for two days, +then put it into a sweet rundlet, bung it up close, and when it is fine +bottle it. + + +304. _To make_ RAISIN WINE. + +Take ten gallons of water, and fifty pounds of malaga raisins, pick out +the large stalks and boil them in your water, when your water is +boiled, put it into a tub; take the raisins and chop them very small, +when your water is blood warm, put in your raisins, and rub them very +well with your hand; when you put them into the water, let them work +for ten days, stirring them twice a day, then strain out the raisins in +a hair-sieve, and put them into a clean harden bag, and squeeze it in +the press to take out the liquor, so put it into your barrel; don't let +it be over full, bung it up close, and let it stand whilst it is fine; +when you tap your wine you must not tap it too near the bottom, for +fear of the grounds; when it is drawn off, take the grounds out of the +barrel, and wash it out with a little of your wine, then put your wine +into the barrel again, draw your grounds thro' a flannel bag, and put +them into the barrel to the rest; add to it two pounds of loaf sugar, +then bung it up, and let it stand a week or ten days; if it be very +sweet to your taste, let it stand some time longer, and bottle it. + + +305. _To make_ BIRCH WINE. + +Take your birch water and boil it, clear it with whites of eggs; to +every gallon of water take two pounds and a half of fine sugar, boil it +three quarters of an hour, and when it is almost cold, put in a little +yeast, work it two or three days, then put it into the barrel, and to +every five gallons put in a quart of brandy, and half a pound of ston'd +raisins; before you put up your wine burn a brimstone match in the +barrel. + + +306. _To make_ WHITE CURRAN WINE. + +Take the largest white currans you can get, strip and break them in +your hand, whilst you break all the berries; to every quart of pulp +take a quart of water, let the water be boiled and cold again, mix them +well together, let them stand all night in your tub, then strain them +thro' a hair-sieve, and to every gallon put two pounds and a half of +six-penny sugar; when your sugar is dissolved, put it into your barrel, +dissolve a little isinglass, whisk it with whites of eggs, and put it +in; to every four gallons put in a quart of mountain wine, so bung up +your barrel; when it is fine draw it off, and take off the grounds, +(but don't tap the barrel over low at the bottom) wash out the barrel +with a little of your wine, and drop the grounds thro' a bag, then put +it to the rest of your wine, and put it all into your barrel again, to +every gallon add half a pound more sugar, and let it stand another week +or two; if it be too sweet let it stand a little longer, then bottle +it, and it will keep two or three years. + + +307. _To make_ ORANGE ALE. + +Take forty seville oranges, pare and cut them in slices, the best +coloured seville you can get, put them all with the juice and seeds +into half a hogshead of ale; when it is tunned up and working, put in +the oranges, and at the same time a pound and a half of raisins of the +sun stoned; when it has done working close up the bung, and it will be +ready to drink in a month. + + +308. _To make_ ORANGE BRANDY. + +Take a quart of brandy, the peels of eight oranges thin pared, keep +them in the brandy forty-eight hours in a close pitcher, then take +three pints of water, put into it three quarters of a pound of loaf +sugar, boil it till half be consumed, and let it stand till cold, then +mix it with the brandy. + + +309. _To make_ ORANGE WINE. + +Take six gallons of water and fifteen pounds of powder sugar, the +whites of six eggs well beaten, boil them three quarters of an hour, +and skim them while any skim will rise; when it is cold enough for +working, put to it six ounces of the syrrup of citron or lemons, and +six spoonfuls of yeast, beat the syrrup and yeast well together, and +put in the peel and juice of fifty oranges, work it two days and a +night, then tun it up into a barrel, so bottle it at three or four +months old. + + +310. _To make_ COWSLIP WINE. + +Take ten gallons of water, when it is almost at boiling, add to it +twenty one pounds of fine powder sugar, let it boil half an hour, and +skim it very clean; when it is boiled put it in a tub, let it stand +till you think it cold to set on the yeast; take a poringer of new +yeast off the fat, and put to it a few cowslips; when you put on the +yeast, put in a few every time it is stirred, till all the cowslips be +in, which must be six pecks, and let it work three or four days; add to +it six lemons, cut off the peel, and the insides put into your barrel, +then add to it a pint of brandy; when you think it has done working, +close up your vessel, let it stand a month, and then bottle it; you may +let your cowslips lie a week or ten days to dry before you make your +wine, for it makes it much finer; you may put in a pint of white wine +that is good, instead of the brandy. + + +311. _To make_ ORANGE WINE _another Way_. + +Take six gallons of water, and fifteen pounds of sugar, put your sugar +into the water on the fire, the whites of six eggs, well beaten, and +whisk them into the water, when it is cold skim it very well whilst any +skim rises, and let it boil for half an hour; take fifty oranges, pare +them very thin, put them into your tub, pour the water boiling hot upon +your oranges, and when it is bloodwarm put on the yeast, then put in +your juice, let it work two days, and so tun it into your barrel; at +six weeks or two months old bottle it; you may put to it in the barrel +a quart of brandy. + + +312. _To make_ BIRCH WINE _another Way_. + +To a gallon of birch water put two pounds of loaf or very fine lump +sugar, when you put it into the pan whisk the whites of four eggs; +(four whites will serve for four gallons) whisk them very well together +before it be boiled, when it is cold put on a little yeast, let it work +a night and a day in the tub, before you put it into your barrel put in +a brimstone match burning; take two pounds of isinglass cut in little +bits, put to it a little of your wine, let it stand within the air of +the fire all night; takes the whites of two eggs, beat it with your +isinglass, put them into your barrel and stir them about with a stick; +this quantity will do for four gallons; to four gallons you must have +two pounds of raisins shred, put them into your barrel, close it up, +but not too close at the first, when it is fine, bottle it. + + +313. _To make_ APRICOCK WINE. + +Take twelve pounds of apricocks when full ripe, stone and pare them, +put the paring into three gallons of water, with six pounds of powder +sugar, boil them together half an hour, skim them well, and when it is +blood-warm put it on the fruit; it must be well bruised, cover it +close, and let it stand three days; skim it every day as the skim +rises, and put it thro' a hair sieve, adding a pound of loaf sugar; +when you put it into the vessel close it up, and when it is fine bottle +it. + + +314. _To make_ ORANGE SHRUB. + +Take seville oranges when they are full ripe, to three dozen of oranges +put half a dozen of large lemons, pare them very thin, the thinner the +better, squeeze the lemons and oranges together, strain the juice thro' +a hair sieve, to a quart of the juice put a pound and a quarter of loaf +sugar; about three dozen of oranges (if they be good) will make a quart +of juice, to every quart of juice, put a gallon of brandy, put it into +a little barrel with an open bung with all the chippings of your +oranges, and bung it up close; when it is fine bottle it. + +This is a pleasant dram, and ready for punch all the year. + + +315. _To make_ STRONG MEAD. + +Take twelve gallons of water, eight pounds of sugar, two quarts of +honey, and a few cloves, when your pan boils take the whites of eight +or ten eggs, beat them very well, put them into your water before it be +hot, and whisk them very well together; do not let it boil but skim it +as it rises till it has done rising, then put it into your tub; when it +is about blood warm put to it three spoonfuls of new yeast; take eight +or nine lemons, pare them and squeeze out the juice, put them both +together into your tub, and let them work two or three days, then put +it into your barrel, but it must not be too full; take two or three +pennyworth of isinglass, cut as small as you can, beat it in a mortar +about a quarter of an hour, it will not make it small; but that it may +dissolve sooner, draw out a little of the mead into a quart mug, and +let it stand within the air of the fire all night; take the whites of +three eggs, beat them very well, mix them with your isinglas, whisk +them together, and put them into your barrel, bung it up, and when it +is fine bottle it. + +You may order isinglass this way to put into any sort of made wine. + + +316. _To make_ MEAD _another Way_. + +Take a quart of honey, three quarts of water, put your honey into the +water, when it is dissolved, take the whites of four or five eggs, +whisk and beat them very well together and put them into your pan; boil +it while the skim rises, and skim it very clean; put it into your tub, +when it is warm put in two or three spoonfuls of light yeast, according +to the quantity of your mead, and let it work two nights and a day. To +every gallon put in a large lemon, pare and strain it, put the juice +and peel into your tub, and when it is wrought put it into your barrel; +let it work for three or four days, stir twice a day with a thible, so +bung it up, and let it stand two or three months, according to the +hotness of the weather. + +You must try your mead two or three times in the above time, and if you +find the sweetness going off, you must take it sooner. + + +317. _To make_ CYDER. + +Draw off the cyder when it hath been a fortnight in the barrel, put it +into the same barrel again when you have cleaned it from the grounds, +and if your apples were sharp, and that you find your cyder hard, put +into every gallon of cyder a pound and half of sixpenny or five-penny +sugar; to twelve gallons of this take half an ounce of isinglass, and +put to it a quart of cyder; when your isinglass is dissolved, put to it +three whites of eggs, whisk them altogether, and put them into your +barrel; keep it close for two months and then bottle it. + + +318. _To make_ COWSLIP WINE. + +Take two pecks of peeps, and four gallons of water, put to every gallon +of water two pounds and a quarter of sugar, boil the water and sugar +together a quarter of an hour, then put it into a tub to cool, put in +the skins of four lemons, when it is cold bruise your peeps, and put +into your liquor, add to it a jill of yeast, and the juice of four +lemons, let them be in the tub a night and a day, then put it into your +barrel, and keep it four days stirring, then clay it up close for three +weeks and bottle it. Put a lump of sugar in every bottle. + + +319. _To make_ RED CURRAN WINE. + +Let your currans be the best and ripest you can get, pick and bruise +them; to every gallon of juice add five pints of water, put it to your +berries in a stand for two nights and a day, then strain your liquor +through a hair sieve; to every gallon of liquor put two pounds of +sugar, stir it till it be well dissolved, put it into a rundlet, and +let it stand four days, then draw it off clean, put in a pound and a +half of sugar, stirring it well, wash out the rundlet with some of the +liquor, so tun it up close; if you put two or three quarts of rasps +bruised among your berries, it makes it taste the better. + +You may make white curran wine the same way, only leave out the rasps. + + +320. _To make_ CHERRY WINE. + +Take eight pounds of cherries and stone them, four quarts of water, and +two pounds of sugar, skim and boil the water and sugar, then put in the +cherries, let them have one boil, put them into an earthen pot till the +next day, and set them to drain thro' a sieve, then put your wine into +a spigot pot, clay it up close, and look at it every two or three days +after; if it does not work, throw into it a handful of fresh cherries, +so let it stand six or eight days, then if it be clear, bottle it up. + + +321. _To make_ CHERRY WINE _another Way_. + +Take the ripest and largest kentish cherries you can get, bruise them +very well, stones and stalks altogether, put them into a tub, having a +tap to it, let them stand fourteen days, then pull out the tap, let the +juice run from them and put it into a barrel, let it work three or four +days, then stop it up close three or four weeks and bottle it off. + +The wine will keep many years and be exceeding rich. + + +322. _To make_ LEMON DROPS. + +Take a pound of loaf sugar, beat and sift it very fine, grate the rind +of a lemon and put into your sugar; take the whites of three eggs and +wisk them to a froth, squeeze in some lemon to your taste, beat them +for half an hour, and drop them on white paper; be sure you let the +paper be very dry, and sift a little fine sugar on the paper before you +drop them. If you would have them yellow, take a pennyworth of +gumbouge, steep it in some rose-water, mix to it some whites of eggs +and a little sugar, so drop them, and bake them in a slow oven. + + +323. _To make_ Gooseberry Wine _another Way_. + +Take twelve quarts of good ripe gooseberries, stamp them, and put to +them twelve quarts of water, let them stand three days, stir them twice +every day, strain them, and put to your liquor fourteen pounds of +sugar; when it is dissolved strain it through a flannel bag, and put it +into a barrel, with half an ounce of isinglass; you must cut the +isinglass in pieces, and beat it whilst it be soft, put to it a pint of +your wine, and let it stand within the air of the fire; take the whites +of four eggs and beat them very well to a froth, put in the isinglass, +and whisk the wine and it together; put them into the barrel, clay it +close, and let it stand whilst fine, then bottle it for use. + + +324. _To make_ Red Curran Wine _another Way_. + +Take five quarts of red currans, full ripe, bruise them, and take from +them all the stalks, to every five quarts of fruit put a gallon of +water; when you have your quantity, strain them thro' a hair-sieve, and +to every gallon of liquor put two pounds and three quarters of sugar; +when your sugar is dissolved tun it into your cask, and let it stand +three weeks, then draw it off, and put to every gallon a quarter of a +pound of sugar; wash your barrel with cold water, tun it up, and let it +stand about a week; to every ten gallons put an ounce of isinglass, +dissolve it in some of the wine, when it is dissolved put to it a quart +of your wine, and beat them with a whisk, then put it into the cask, +and stop it up close; when it is fine bottle it. + +If you would have it taste of rasps, put to every gallon of wine a +quart of rasps; if there be any grounds in the bottom of the cask, when +you draw off your wine, drop them thro' a flannel bag, and then put it +into your cask. + + +325. _To make_ MULBERRY WINE. + +Gather your mulberries when they are full ripe, beat them in a marble +mortar, and to every quart of berries put a quart of water; when you +put 'em into the tub rub them very well with your hands, and let them +stand all night, then strain 'em thro' a sieve; to every gallon of +water put three pounds of sugar, and when the sugar is dissolved put it +into your barrel; take two pennyworth of isinglass and clip it in +pieces, put to it a little wine, and let it stand all night within the +air of the fire; take the whites of two or three eggs, beat them very +well, then put them to the isinglass, mix them well together, and put +them into your barrel, stirring it about when it is put in; you must +not let it be over full, nor bung it close up at first; set it in a +cool place and bottle it when fine. + + +326. _To make_ BLACKBERRY WINE. + +Take blackberries when they are full ripe, and squeeze them the same +way as you did the mulberries. If you add a few mulberries, it will +make your wine have a much better taste. + + +327. _To make_ SYRRUP OF MULBERRIES. + +Take mulberries when they are full ripe, break them very well with your +hand, and drop them through a flannel bag; to every pound of juice take +a pound of loaf sugar; beat it small, put to it your juice, so boil and +skim it very well; you must skim it all the time it is boiling; when +the skim has done rising it is enough; when it is cold bottle it and +keep it for use. + +You may make rasberry syrrup the same way. + + +328. _To make_ RASBERRY BRANDY. + +Take a gallon of the best brandy you can get, and gather your +rasberries when they are full ripe, and put them whole into your +brandy; to every gallon of brandy take three quarts of rasps, let them +stand close covered for a month, then clear it from rasps, and put to +it a pound of loaf sugar; when your sugar is dissolved and a little +settled, boil it and keep it for use. + + +329. _To make Black_ CHERRY BRANDY. + +Take a gallon of the best brandy, and eight pounds of black cherries, +stone and put 'em into your brandy in an earthen pot; bruise the stones +in a mortar, then put them into your brandy, and cover them up close, +let them steep for a month or six weeks, so drain it and keep it for +use. + +You may distil the ingredients if you please. + + +330. _To make_ RATIFIE BRANDY. + +Take a quart of the best brandy, and about a jill of apricock kernels, +blanch and bruise them in a mortar, with a spoonful or two of brandy, +so put them into a large bottle with your brandy; put to it four ounces +of loaf sugar, let it stand till you think it has got the taste of the +kernels, then pour it out and put in a little more brandy if you +please. + + +331. _To make_ COWSLIP SYRRUP. + +Take a quartern of fresh pick'd cowslips, put to 'em a quart of boiling +water, let 'em stand all night, and the next morning drain it from the +cowslips; to every pint of water put a pound of fine powder sugar, and +boil it over a slow fire; skim it all the time in the boiling whilst +the skim has done rising; then take it off, and when it is cold put it +into a bottle, and keep it for use. + + +332. _To make_ LEMON BRANDY. + +Take a gallon of brandy, chip twenty-five lemons, (let them steep +twenty-four hours) the juice of sixteen lemons, a quarter of a pound of +almonds blanched and beat, drop it thro' a jelly bag twice, and when +it is fine bottle it; sweeten it to your taste with double refined +sugar before you put it into your jelly bag. You must make it with the +best brandy you can get. + + +333. _To make_ CORDIAL WATER _of_ COWSLIPS. + +Take two quarts of cowslip peeps, a slip of balm, two sprigs of +rosemary, a stick of cinnamon, half an orange peel, half a lemon peel, +a pint of brandy, and a pint of ale; lay all these to steep twelve +hours, then distil them on a cold still. + + +334. _To make_ MILK PUNCH. + +Take two quarts of old milk, a quart of good brandy, the juice of six +lemons or oranges, whether you please, and about six ounces of loaf +sugar, mix them altogether and drop them thro' a jelly bag; take off +the peel of two of the lemons or oranges, and put it into your bag, +when it is run off bottle it; 'twill keep as long as you please. + + +335. _To make_ MILK PUNCH _another Way_. + +Take three jills of water, a jill of old milk, and a jill of brandy, +sweeten it to your taste; you must not put any acid into this for it +will make it curdle. + +This is a cooling punch to drink in a morning. + + +336. _To make_ PUNCH _another Way_. + +Take five pints of boiling water and one quart of brandy, add to it the +juice of four lemons or oranges, and about six ounces of loaf sugar; +when you have mixed it together strain it thro' a hair sieve or cloth, +and put into your bowl the peel of a lemon or orange. + + +337. _To make_ ACID _for_ PUNCH. + +Take gooseberries at their full growth, pick and beat them in a marble +mortar, and squeeze them in a harden bag thro' a press, when you have +done run it thro' a flannel bag, and then bottle it in small bottles; +put a little oil on every bottle, so keep it for use. + + +338. _To bottle_ GOOSEBERRIES. + +Gather your gooseberries when they are young, pick and bottle them, put +in the cork loose, set them in a pan of water, with a little hay in the +bottom, put them into the pan when the water is cold, let it stand on a +slow fire, and mind when they are coddled; don't let the pan boil, if +you do it will break the bottles: when they are cold fasten the cork, +and put on a little rosin, so keep them for use. + + +339. _To bottle_ DAMSINS. + +Take your damsins before they are full ripe, and gather them when the +dew is off, pick of the stalks, and put them into dry bottles; don't +fill your bottles over full, and cork them as close as you would do for +ale, keep them in a cellar, and cover them over with sand. + + +340. _To preserve Orange Chips to put in glasses_. + +Take a seville orange with a clear skin, pare it very thin from the +white, then take a pair of scissars and clip it very thin, and boil it +in water, shifting it two or three times in the boiling to take out the +bitter; then take half a pound of double refined sugar, boil it and +skim it, then put in your orange, so let it boil over a slow fire +whilst your syrrup be thick, and your orange look clear, then put it +into glasses, and cover it with papers dipt in brandy; if you have a +quantity of peel you must have the larger quantity of sugar. + + +341. _To preserve_ ORANGES _or_ LEMONS. + +Take seville oranges, the largest and roughest you can get, clear of +spots, chip them very fine, and put them into water for two days, +shifting them twice or three times a day, then boil them whilst they +are soft: take and cut them into quarters, and take out all the pippens +with a penknife, so weigh them, and to every pound of orange, take a +pound and half of loaf sugar; put your sugar into a pan, and to every +pound of sugar a pint of water, set it over the fire to melt, and when +it boils skim it very well, then put in your oranges; if you would have +any of them whole, make a little hole at the top, and take out the meat +with a tea spoon, set your oranges over a slow fire to boil, and keep +them skimming all the while; keep your oranges as much as you can with +the skin downwards; you may cover them with a delf-plate, to bear them +down in the boiling; let them boil for three quarters of an hour, then +put them into a pot or bason, and let them stand two days covered, then +boil them again whilst they look clear, and the syrrup be thick, so put +them into a pot, and lie close over them a paper dip'd in brandy, and +tie a double paper at the top, set them in a cool place, and keep them +for use. If you would have your oranges that are whole to look pale and +clear, to put in glasses, you must make a syrrup of pippen jelly; then +take ten or a dozen pippens, as they are of bigness, pare and slice +them, and boil them in as much water as will cover them till they be +thoroughly tender, so strain your water from the pippens through a hair +sieve, then strain it through a flannel bag; and to every pint of jelly +take a pound of double refined sugar, set it over a fire to boil, and +skim it, let it boil whilst it be thick, then put it into a pot and +cover it, but they will keep best if they be put every one in different +pots. + + +342. _To make_ JELLY _of_ CURRANS. + +Take a quartern of the largest and best currans you can get, strip them +from the stalks, and put them in a pot, stop them close up, and boil +them in a pot of water over the fire, till they be thoroughly coddled +and begin to look pale, then put them in a clear hair sieve to drain, +and run the liquor thro' a flannel bag, to every pint of your liquor +put in a pound of your double refin'd sugar; you must beat the sugar +fine, and put it in by degrees, set it over the fire, and boil it +whilst any skim will rise, then put it into glasses for ale; the next +day clip a paper round, and dip it in brandy to lie on your jelly; if +you would have your jelly a light red, put in half of white currans, +and in my opinion it looks much better. + + +343. _To preserve_ APRICOCKS. + +Take apricocks before they be full ripe, stone and pare 'em; then weigh +'em, and to every pound of apricocks take a pound of double refined +sugar, beat it very small, lie one part of your sugar under the +apricocks, and the other part at the top, let them stand all night, the +next day put them in a stew-pan or brass pan; don't do over many at +once in your pan, for fear of breaking, let them boil over a slow fire, +skim them very well, and turn them two or three times in the boiling; +you must but about half do 'em at the first, and let them stand whilst +they be cool, then let them boil whilst your apricocks look clear, and +the syrrup thick, put them into your pots or glasses, when they are +cold cover them with a paper dipt in brandy, then tie another paper +close over your pot to keep out the air. + + +344. _To make_ MARMALADE _of_ APRICOCKS. + +Take what quantity of apricocks you shall think proper, stone them and +put them immediately into a skellet of boiling water, keep them under +water on the fire till they be soft, then take them out of the water +and wipe them with a cloth, weigh your sugar with your apricocks, +weight for weight, then dissolve your sugar in water, and boil it to a +candy height, then put in your apricocks, being a little bruised, let +them boil but a quarter of a hour, then glass them up. + + +345. _To know when your_ SUGAR _is at_ CANDY HEIGHT. + +Take some sugar and clarify it till it comes to a candy-height, and +keep it still boiling 'till it becomes thick, then stir it with a stick +from you, and when it is at candy-height it will fly from your stick +like flakes of snow, or feathers flying in the air, and till it comes +to that height it will not fly, then you may use it as you please. + + +346. _To make_ Marmalade _of_ Quinces _white_. + +Take your quinces and coddle them as you do apples, when they are soft +pare them and cut them in pieces, as if you would cut them for apple +pies, then put your cores, parings, and the waste of your quinces in +some water, and boil them fast for fear of turning red until it be a +strong jelly; when you see the jelly pretty strong strain it, and be +sure you boil them uncovered; add as much sugar as the weight of your +quinces into your jelly, till it be boiled to a height, then put in +your coddled quinces, and boil them uncovered till they be enough, and +set them near the fire to harden. + + +347. _To make_ Quiddeny _of_ Red Curranberries. + +Put your berries into a pot, with a spoonful or two of water, cover it +close, and boil 'em in some water, when you think they are enough +strain them, and put to every pint of juice a pound of loaf sugar, boil +it up jelly height, and put them into glasses for use. + + +348. _To preserve_ GOOSEBERRIES. + +To a pound of ston'd gooseberries put a pound and a quarter of fine +sugar, wet the sugar with the gooseberry jelly; take a quart of +gooseberries, and two or three spoonfuls of water, boil them very +quick, let your sugar be melted, and then put in your gooseberries; +boil them till clear, which will be very quickly. + + +349. _To make little_ ALMOND CAKES. + +Take a pound of sugar and eight eggs, beat them well an hour, then put +them into a pound of flour, beat them together, blanch a quarter of a +pound of almonds, and beat them with rose-water to keep 'em from +oiling, mix all together, butter your tins, and bake them half an hour. + +Half an hour is rather too long for them to stand in the oven. + + +350. _To preserve_ RED GOOSEBERRIES. + +Take a pound of sixpenny sugar, and a little juice of currans, put to +it a pound and a half of Gooseberries, and let them boil quick a +quarter of an hour; but if they be for jam they must boil better than +half an hour. + +They are very proper for tarts, or to eat as sweet-meats. + + +351. _To bottle_ BERRIES _another Way_. + +Gather your berries when they are full grown, pick and bottle them, tie +a paper over them, prick it with a pin, and set it in the oven; after +you have drawn, and when they are coddled, take them out and when they +are cold cork them up; rosin the cork over, and keep them for use. + + +352. _To keep_ BARBERRIES _for_ TARTS _all the Year_. + +Take barberries when they are full ripe, and pick 'em from the stalk, +put them into dry bottles, cork 'em up very close and keep 'em for use. + +You may do cranberries the same way. + + +353. _To preserve_ BARBERRIES _for_ TARTS. + +Take barberries when full ripe, strip them, take their weight in sugar, +and as much water as will wet your sugar, give it a boil and skim it; +then put in your berries, let them boil whilst they look clear and your +syrrup thick, so put them into a pot, and when they are cold cover them +up with a paper dip'd in brandy. + + +354. _To preserve_ DAMSINS. + +Take damsins before they are full ripe, and pick them, take their +weight in sugar, and as much water as will wet your sugar, give it a +boil and skim it, then put in your damsins, let them have one scald, +and set them by whilst cold, then scald them again, and continue +scalding them twice a day whilst your syrrup looks thick, and the +damsins clear; you must never let them boil; do 'em in a brass pan, and +do not take them out in the doing; when they are enough put them into a +pot, and cover them up with a paper dip'd in brandy. + + +355. _How to keep_ DAMSINS _for_ TARTS. + +Take damsins before they are full ripe, to every quart of damsins put a +pound of powder sugar, put them into a pretty broad pot, a layer of +sugar and a layer of damsins, tie them close up, set them in a slow +oven, and let them have a heat every day whilst the syrrup be thick, +and the damsins enough; render a little sheep suet and pour over them, +to keep them for use. + + +356. _To keep_ DAMSINS _another Way_. + +Take damsins before they be quite ripe, pick off the stalks, and put +them into dry bottles; cork them as you would do ale, and keep them in +a cool place for use. + + +357. _To make_ MANGO _of_ CODLINS. + +Take codlins when they are at their full growth, and of the greenest +sort, take a little out of the end with the stalk, and then take out +the core; lie them in a strong salt and water, let them lie ten days or +more, and fill them with the same ingredients as you do other mango, +only scald them oftner. + + +358. _To pickle_ CURRANBERRIES. + +Take currans either red or white before they are thoroughly ripe; you +must not take them from the stalk, make a pickle of salt and water and +a little vinegar, so keep them for use. + +They are proper for garnishing. + + +359. _To make_ Barberries _instead of preserving_. + +Take barberries and lie them in a pot, a layer of barberries and a +layer of sugar, pick the seeds out before for garnishing sweet meats, +if for sauces put some vinegar to them. + + +360. _To keep_ Asparagus _or_ Green Pease _a Year_. + +Take green pease, green them as you do cucumbers, and scald them as you +do other pickles made of salt and water; let it be always new pickle, +and when you would use them boil them in fresh water. + + +361. _To make white Paste of_ PIPPENS. + +Take some pippens, pare and cut them in halves, and take out the cores, +then boil 'em very tender in fair water, and strain them thro' a sieve, +then clarify two pounds of sugar with two whites of eggs, and boil it +to a candy height, put two pounds and a half of the pulp of your +pippens into it, let it stand over a slow fire drying, keeping it +stirring till it comes clear from the bottom of your pan, them lie them +upon plates or boards to dry. + + +362. _To make green Paste of_ PIPPENS. + +Take green pippens, put them into a pot and cover them, let them stand +infusing over a slow fire five or six hours, to draw the redness or +sappiness from them and then strain them thro' a hair sieve; take two +pounds of sugar, boil it to a candy height, put to it two pounds of the +pulp of your pippens, keep it stirring over the fire till it comes +clean from the bottom of your pan, then lay it on plates or boards, and +set it in an oven or stove to dry. + + +363. _To make red Paste of_ PIPPENS. + +Take two pounds of sugar, clarify it, then take rosset and temper it +very well with fair water, put it into your syrrup, let it boil till +your syrrup is pretty red colour'd with it, then drain your syrrup +thro' a fine cloth, and boil it till it be at candy-height, then put to +it two pounds and a half of the pulp of pippens, keeping it stirring +over the fire till it comes clean from the bottom of the pan, then lie +it on plates or boards, so dry them. + + +364. _To preserve_ FRUIT _green_. + +Take your fruit when they are green, and some fair water, set it on the +fire, and when it is hot put in the apples, cover them close, but they +must not boil, so let them stand till thye be soft, and there will be a +thin skin on them, peel it off, and set them to cool, then put them in +again, let them boil till they be very green, and keep them whole as +you can; when you think them ready to take up, make your syrrup for +them; take their weight in sugar, and when your syrrup is ready put the +apples into it, and boil them very well in it; they will keep all the +year near some fire. + +You may do green plumbs or other fruit. + + +365. _To make_ ORANGE MARMALADE. + +Take three or four seville oranges, grate them, take out the meat, and +boil the rinds whilst they are tender; shift them three or four times +in the boiling to take out the bitter, and beat them very fine in a +marble mortar; to the weight of your pulp take a pound of loaf sugar, +and to a pound of sugar you may add a pint of water, boil and skim it +before you put in your oranges, let it boil half an hour very quick, +then put in your meat, and to a pint take a pound and a half of sugar, +let it boil quick half an hour, stir it all the time, and when it is +boiled to a jelly, put it into pots or glasses; cover it with a paper +dipp'd in brandy. + + +366. _To make_ QUINCES WHITE _another Way_. + +Coddle your quinces, cut them in small pieces, and to a pound of +quinces take three quarters of a pound of sugar, boil it to a candy +height, having ready a quarter of a pint of quince liquor boil'd and +skim'd, put the quinces and liquor to your sugar, boil them till it +looks clear, which will be very quickly, then close your quince, and +when cold cover it with jelly of pippens to keep the colour. + + +367. _To make_ GOOSEBERRY VINEGAR. + +To every gallon of water take six pounds of ripe gooseberries, bruise +them, and pour the water boiling hot upon your berries, cover it close, +and set it in a warm place to foment, till all the berries come to the +top, then draw it off, and to every gallon of liquor put a pound and a +half of sugar, then tun it into a cask, set it in a warm place, and in +six months it will be fit for use. + + +368. _To make_ Gooseberry Wine _another Way_. + +Take three pounds of ripe gooseberries to a quart of water, and a pound +of sugar, stamp your berries and throw them into your water as you +stamp them, it will make them strain the better; when it is strained +put in your sugar, beat it well with a dish for half an hour, then +strain it thro' a finer strainer than before into your vessel, leaving +it some room to work, and when it is clear bottle it; your berries must +be clean pick'd before your use them, and let them be at their full +growth when you use them, rather changing colour. + + +369. _To make_ Jam of Cherries. + +Take ten pounds of cherries, stone and boil them till the juice be +wasted, then add to it three pounds of sugar, and give it three or four +good boils, then put it into your pots. + + +370. _To preserve_ Cherries. + +To a pound of cherries take a pound of sugar finely sifted, with which +strow the bottom of your pan, having stoned the cherries, lay a layer +of cherries and a layer of sugar, strowing the sugar very well over +all, boil them over a quick fire a good while, keeping them clean +skim'd till they look clear, and the syrrup is thick and both of one +colour; when you think them half done, take them off the fire for an +hour, after which set them on again, and to every pound of fruit put in +a quarter of a pint of the juice of cherries and red currans, so boil +them till enough, and the syrrup is jellied, then put them in a pot, +and keep them close from the air. + + +371. _To preserve_ CHERRIES _for drying_. + +Take two pounds of cherries and stone them, put to them a pound of +sugar, and as much water as will wet the sugar, then set them on the +fire, let them boil till they look clear, then take them off the fire, +and let them stand a while in the syrrup, and then take them up and lay +them on papers to dry. + + +372. _To preserve_ FRUIT _green all the Year_. + +Gather your fruit when they are three parts ripe, on a very dry day, +when the sun shines on them, then take earthen pots and put them in, +cover the pots with cork, or bung them that no air can get into them, +dig a place in the earth a yard deep, set the pots therein and cover +them with the earth very close, and keep them for use. + +When you take any out, cover them up again, as at the first. + + +373. _How to keep_ KIDNEY BEANS _all Winter_. + +Take kidney beans when they are young, leave on both the ends, lay a +layer of salt at the bottom of your pot, and then a layer of beans, and +so on till your pot be full, cover them close at the top that they get +no air, and set them in a cool place; before you boil them lay them in +water all night, let your water boil when you put them in, (without +salt) and put into it a lump of butter about the bigness of a walnut. + + +374. _To candy_ ANGELICA. + +Take angelica when it is young and tender take off all the leaves from +the stalks, boil it in the pan with some of the leaves under, and some +at the top, till it be so tender that you can peel off all the skin, +then put it into some water again, cover it over with some of the +leaves, let it simmer over a slow fire till it be green, when it is +green drain the water from it, and then weigh it; to a pound of +angelica take a pound of loaf sugar, put a pint of water to every pound +of sugar, boil and skim it, and then put in your angelica; it will take +a great deal of boiling in the sugar, the longer you boil it and the +greener it will be, boil it whilst your sugar be candy height by the +side of your pan; if you would have it nice and white, you must have a +pound of sugar boiled candy height in a copper-dish or stew pan, set it +over a chafing dish, and put it into your angelica, let it have a boil, +and it will candy as you take it out. + + +375. _To dry_ PEARS. + +Take half a peck of good baking pears, (or as many as you please) pare +and put them in a pot, and to a peck of pears put in two pounds of +sugar; you must put in no water but lie the parings on the top of your +pears, tie them up close, and set them in a brown bread oven; when they +are baked lay them in a dripping pan, and flat them a little in your +pan; set them in a slow oven, and turn them every day whilst they be +through y dry; so keep them for use. + +You may dry pippens the same way, only as your turn them grate over +them a little sugar. + + +376. _To preserve_ CURRANS _in bunches_. + +Boil your sugar to the fourth degree of boiling, tie your currans up in +bunches, then place them in order in the sugar, and give them several +covered boilings, skim them quick, and let them not have above two or +three seethings, then skim them again, and set them into the stove in +the preserving pan, the next day drain them, and dress them in bunches, +strow them with sugar, and dry them in a stove or in the sun. + + +377. _To dry_ APRICOCKS. + +To a pound of apricocks put three quarter of a pound of sugar, pare and +stone them, to a layer of fruit lie a layer of sugar, let them stand +till the next day, then boil them again till they be clear, when cold +take them out of the syrrup, and lay them upon glasses or china, and +sift them over with double refined sugar, so set them on a stove to +dry, next day if they be dry enough turn them and sift the other side +with sugar; let the stones be broke and the kernels blanch'd, and give +them a boil in the syrrup, then put them into the apricocks; you must +not do too many at a time, for fear of breaking them in the syrrup; do +a great many, and the more you do in it, the better they will taste. + + +378. _To make_ JUMBALIS _another Way_. + +Take a pound of meal dry, a pound of sugar finely beat, mix them +together; then take the yolks of five or six eggs, as much thick cream +as will make it up to a paste, and some corriander seeds; roll them and +lay them on tins, prick and bake them in a quick oven; before you set +them in the oven wet them with a little rose-water and double refin'd +sugar, and it will ice them. + + +379. _To preserve_ ORANGES _Whole_. + +Take what quantity of oranges you have a mind to preserve, chip off the +rind, the thiner and better, put them into water twenty-four hours, in +that time shift them in the water (to take off the bitter) three times; +you must shift them with boiling water, cold water makes them hard; put +double the weight of sugar for oranges, dissolve your sugar in water, +skim it, and clarify it with the white of an egg; before you put in +your oranges, boil them in syrrup three or four times, three or four +days betwixt each time; you must take out the inmeat of the oranges +very clean, for fear of mudding the syrup. + + +380. _To make_ JAM _of_ DAMSINS. + +Take damsins when they are ripe, and to two pounds of damsins take a +pound of sugar, put your sugar into a pan with a jill of water, when +you have boiled it put in your damsins, let them boil pretty quick, +skim them all the time they are boiling, when your syrrup looks thick +they are enough put them into your pots, and when they are cold cover +them with a paper dip'd in brandy, tie them up close, and keep them for +use. + + +381. _To make clear_ Cakes _of_ Gooseberries. + +Take a pint of jelly, a pound and a quarter of sugar, make your jelly +with three or four spoonfuls of water, and put your sugar and jelly +together, set it over the fire to heat, but don't let it boil, then put +it into the cake pots, and set it in a slow oven till iced over. + + +382. _To make_ BULLIES CHEESE. + +Take half a peck or a quartern of bullies, whether you please, pick off +the stalks, put them in a pot, and stop them up very close, set them in +a pot of water to boil for two hours, and be sure your pot be full of +water, and boil them whilst they be enough, then put them in a +hair-sieve to drain the liquor from the bullies; and to every quart of +liquor put a pound and a quarter of sugar, boil it over a slow fire, +keeping it stirring all the time: You may know when it is boiled high +enough by the parting from the pan, and cover it with papers dip'd in +brandy, so tie it up close, and keep it for use. + + +383. _To make_ JAM _of_ BULLIES. + +Take the bullies that remained in the sieve, to every quart of it take +a pound of sugar, and put it to your jam, boil it over a slow fire, put +it in pots, and keep it for use. + + +384. _To make_ SYRRUP _of_ GILLIFLOWERS. + +Take five pints of clipt gilliflowers, two pints of boiling water and +put to them, then put them in an earthen pot to infuse a night and a +day, take a strainer and strain them out; to a quart of your liquor put +a pound and half of loaf sugar, boil it over a slow fire, and skim it +whilst any skim rises; so when it is cold bottle it for use. + + +385. _To pickle_ GILLIFLOWERS. + +Take clove gilliflowers, when they are at full growth, clip them and +put them into a pot, put them pretty sad down, and put to them some +white wine vinegar, as much as will cover them; sweeten them with fine +powder sugar, or common loaf; when you put in your sugar stir them up +that your sugar may go down to the bottom; they must be very sweet; let +them stand two or three days, and then put in a little more vinegar; so +tie them up for use. + + +386. _To pickle_ CUCUMBERS _sliced_. + +Pare thirty large cucumbers, slice them into a pewter dish, take six +onions, slice and strow on them some salt, so cover them and let them +stand to drain twenty four hours; make your pickle of white wine +vinegar, nutmeg, pepper, cloves and mace, boil the spices in the +pickle, drain the liquor clean from the cucumbers, put them into a deep +pot, pour the liquor upon them boiling hot, and cover them very close; +when they are cold drain the liquor from them, give it another boil, +and when it is cold pour it on them again; so keep them for use. + + +387. _To make_ CUPID HEDGE-HOG'S. + +Take a quarter of a pound of jordan almonds, and half a pound of loaf +sugar, put it into a pan with as much water as will just wet it, let it +boil whilst it be so thick as will stick to your almonds, then put in +your almonds and let them boil in it; have ready a quarter of a pound +of small coloured comfits; take your almonds out of the syrrup one by +one, and turn them round whilst they covered over, so lie them on a +pewter dish as you do them, and set them before the fire, whilst you +have done them all. + +They are pretty to put in glasses, or to set in a desert. + + +388. _To make_ ALMOND HEDGE-HOGS. + +Take half a pound of the best almonds, and blanch them, beat them with +two or three spoonfuls of rose-water in a marble-mortar very small, +then take six eggs, (leave out two of the whites) beat your eggs very +well, take half a pound of loaf sugar beaten, and four ounces of +clarified butter, mix them all well together, put them into a pan, set +them over the fire, and keep it stirring whilst it be stiff, then put +it into a china-dish, and when it is cold put it up into the shape of +an hedge hog, put currans for eyes, and a bit of candid orange for +tongue; you may leave out part of the almonds unbeaten; take them and +split them in two, then cut them in long bits to stick into your hedge +hog all over, then rake two pints of cream custard to pour over your +hedge hog, according to the bigness of your dish; lie round your dish +edge slices of candid or preserved orange, which you have, so serve it +up. + + +389. _To pot_ SALMON _to keep half a Year_. + +Take a side of fresh salmon, take out the bone, cut off the head and +scald it; you must not wash it but wipe it with a dry cloth; cut it in +three pieces, season it with mace, pepper, salt and nutmeg, put it into +a flat pot with the skin side downward, lie over it a pound of butter, +tie a paper over it, and send it to the oven, about an hour and a half +will bake it; if you have more salmon in your pot than three pieces it +will take more baking, and you must put in more butter; when it is baked +take it out of your pot, and lie it on a dish plate to drain, and take +off the skin, so season it over again, for if it be not well seasoned +it will not keep; put it into your pot piece by piece; it will keep best +in little pots, when you put it into your pots, press it well down with +the back of your hand, and when it is cold cover it with clarified +butter, and set it in a cool place; so keep it for use. + + +390. _To make a_ CODDLIN PIE. + +Take coddlins before they are over old, hang them over a slow fire to +coddle, when they are soft peel off the skin, so put them into the water +again, then cover 'em up with vine leaves, and let them hang over the +fire whilst they be green; be sure you don't let them boil; lie them +whole in the dish, and bake them in puff-paste, but leave no paste +in the bottom of the dish; put to 'em a little shred lemon-peel, a +spoonful of verjuice or juice of lemon, and as much sugar as you think +proper, according to the largeness of your pie. + + +391. _To make a_ COLLIFLOWER PUDDING. + +Boil the flowers in milk, take the tops and lay then in a dish, then take +three jills of cream, the yolks of eight eggs, and the whites of two, +season it with nutmeg, cinnamon, mace, sugar, sack or orange-flower water, +beat all well together, then pour it over the colliflower, put it into +the oven, bake it as you would a custard, and grate sugar over it when +it comes from the oven. + +Take sugar, sack and butter for sauce. + + +392. _To make Stock for_ HARTSHORN JELLY. + +Take five or six ounces of hartshorn, put it into a gallon of water, +hang it over a slow fire, cover it close, and let it boil three or four +hours, so strain it; make it the day before you use it, and then you +may have it ready for your jellies. + + +393. _To make_ SYRRUP OF VIOLETS. + +Take violets and pick them; to every pound of violets put a pint of +water, when the water is just ready to boil put it to your violets, and +stir them well together, let them infuse twenty four hours and strain +them; to every pound of syrrup, take almost two pounds of sugar, beat +the sugar very well and put it into your syrrup, stir it that the sugar +may dissolve, let it stand a day or two, stirring it two or three +times, then set it on the fire, let be but warm and it will be thick +enough. + +You may make your syrrup either of violets or gilliflowers, only take +the weight of sugar, let it stand on the fire till it be very hot, and +the syrrup of violets must be only warm. + + +394. _To pickle_ COCKLES. + +Take cockles at a full moon and wash 'em, then put them in a pan, and +cover them with a wet cloth, when they are enough put them into a stone +bowl, take them out of the shells and wash them very well in their own +pickle; let the pickle settle every time you wash them then clear it +off; when you have cleaned 'em, put the pickle into a pan, with a +spoonful or two of white wine and a little white wine vinegar, to you +taste, put in a little Jamaica and whole pepper, boil it very well in +the pickle, then put in you cockles, let 'em have a boil and skim 'em, +when they are cold put them in a bottle with a little oil over them, +set 'em in a cool place and keep 'em for use. + + +395. _To preserve Quinces whole or in quarters_. + +Take the largest quinces when they are at full growth, pare them and +throw them into water, when you have pared them cut them into quarters, +and take out the cores; if you would have any whole you must take out +the cores with a scope; save all the cores and parings, and put them in +a pot or pan to coddle your quinces in, with as much water as will +cover them, so put in your quinces in the middle of your paring into +the pan, (be sure you cover them close up at the top) so let them hang +over a slow fire whilst they be thoroughly tender, then take them out +and weigh them; to every pound of quince take a pound of loaf sugar, +and to every pound of sugar take a pint of the same water you coddled +your quinces in, set your water and sugar over the fire, boil it and +skim it, then put in your quinces, and cover it close up, set it over a +slow fire, and let it boil whilst your quinces be red and the syrrup +thick, then put them in pots for use, dipping a paper in brandy to lie +over them. + + +396. _To pickle_ SHRIMPS. + +Take the largest shrimps you can get, pick them out of the shells, boil +them in a jill of water, or as much water as will cover them according +as you have a quantity of shrimps, strain them thro' a hair-sieve, then +put to the liquor a little spice, mace, cloves, whole pepper, white +wine, white wine vinegar, and a little salt to your taste; boil them +very well together, when it is cold put in your shrimps, they are fit +for use. + + +397. _To pickle_ MUSCLES. + +Wash your muscles, put them into a pan as you do your cockles, pick +them out of the shells, and wash them in the liquor; be sure you take +off the beards, so boil them in the liquor with spices, as you do your +cockles, only put to them a little more vinegar than you do to cockles. + + +398. _To pickle_ WALNUTS _green_. + +Gather walnuts when they are as you can run a pin through them, pare +them and put them in water, and let them lie four or five days, +stirring it twice a day to take out the bitter, then put them in strong +salt and water, let them lie a week or ten days, stirring it once or +twice a day, then put them in fresh salt and water, and hang them over +a fire, put to them a little allum, and cover them up close with vine +leaves, let them hang over a slow fire whilst they be green, but be +sure don't let them boil, when they are green pat them into a sieve to +drain the water from them. + + +399. _To make_ PICKLE _for them_. + +Take a little good alegar, put to it a little long pepper and Jamaica +pepper, a few bay leaves, a little horse-radish, a handful or two of +mustard-seed, a little salt and a little rockambol if you have any, if +not a few shalots; boil them altogether in the alegar, which put to +your walnuts and let it stand three or four days, giving them a scald +once a day, then tie them up for use. + +A spoonful of this pickle is good for fish-sauce, or a calf's head ash. + + +400. _To pickle_ WALNUTS _black_. + +Gather walnuts when they are so tender that you can run a pin thro' +them, prick them all with a pin very well, lie them in fresh water, and +let them lie for a week, shifting them once a day; make for them a +strong salt and water, and let them lie whilst they be yellow, stirring +them once a day, then take 'em out of the salt and water, and boil it, +put it on the top of your walnuts, and let your pot stand in the corner +end, scald them once or twice a day whilst they be black. + +You may make the same pickle for those, as you did for the green ones. + + +401. _To pickle_ OYSTERS. + +Take the largest oysters you can get, pick them whole out of the shell, +and take off the beards, wash them very well in their own pickle, so +let the pickle settle, and clear it off, put it into a stew-pan, put to +it two or three spoonfuls of white wine, and a little white wine +vinegar; don't put in any water, for if there be not pickle enough of +their own get a little cockle-pickle and put to it, a little Jamaica +pepper, white pepper and mace, boil and skim them very well; you must +skim it before you put in your spices, then put in your oysters, and +boil them in the pickle, when they are cold put them into a large +bottle with a little oil on the top, set them in a cool place and keep +them for use. + + +402. _To pickle large_ CUCUMBERS. + +Take cucumbers and put them in a strong salt and water, let them lie +whilst they be throughly yellow, then scald them in the same salt and +water they lie in, set them on the fire, and scald them once a day +whilst they are green; take the best alegar you can get, put to it a +little Jamaica pepper and black pepper, some horse-radish in slices, a +few bay leaves, and a little dill and salt, so scald your cucumbers +twice or thrice in this pickle; then put them up for use. + + +403. _To pickle_ ONIONS. + +Take the smallest onions you can get, peel and put them into a large +quantity of fair water, let them lie two days and shift them twice a +day; then drain them from the water, take a little distill'd vinegar, +put to 'em two or three blades of mace, and a little white pepper and +salt, boil it, and pour it upon your onions, let them stand three days, +so put them into little glasses, and tie a bladder over them; they are +very good done with alegar; for common use, only put in Jamaica pepper +instead of mace. + + +404. _To pickle_ ELDER BUDS. + +Take elder buds when they are the bigness of small walnuts, lie them in +a strong salt and water for ten days, and then scald them in fresh salt +and water, put in a lump of allum, let them stand in the corner end +close cover'd up, and scalded once a day whilst green. + +You may do radish cods or brown buds the same way. + + +405. _To make the_ Pickle. + +Take a little alegar or white wine vinegar, and put to it two or three +blades of mace, with a little whole pepper and Jamaica pepper, a few +bay leaves and salt, put to your buds, and scald them two or three +times, then they are fit for use. + + +406. _To pickle_ MUSHROOMS. + +Take mushrooms when fresh gather'd, sort the large ones from the +buttons, cut off the stalks, wash them in water with a flannel, have a +pan of water ready on the fire to boil 'em in, for the less they lie in +the water the better; let them have two or three boils over the fire, +then put them into a sieve, and when you have drained the water from +them put them into a pot, throw over them a handful of salt, stop them +up close with a cloth, and let them stand two or three hours on the hot +hearth or range end, giving your pot a shake now and then; then drain +the pickle from them, and lie them in a cloth for an hour or two, so +put into them as much distill'd vinegar as will cover them, let them +lie a week or ten days, then take them out, and put them in dry +bottles; put to them a little white pepper, salt and ginger sliced, +fill them up with distill'd vinegar, put over 'em a little sweet oil, +and cork them up close; if your vinegar be good they will keep two or +three years; I know it by experience. + +You must be sure not to fill your bottles above three parts full, if +you do they will not keep. + + +407. _To pickle_ MUSHROOMS _another Way_. + +Take mushrooms and wash them with a flannel, throw them into water as +you wash them, only pick the small from the large, put them into a pot, +throw over them a little salt, stop up your pot close with a cloth, +boil them in a pot of water as you do currans when you make a jelly, +give them a shake now and then; you may guess when they are enough by +the quantity of liquor that comes from them; when you think they are +enough strain from them the liquor, put in a little white wine vinegar, +and boil it in a little mace, white pepper, Jamaica pepper, and slic'd +ginger; then it is cold put it to the mushrooms, bottle 'em and keep +'em for use. + +They will keep this way very well, and have more of the taste of +mushrooms, but they will not be altogether so white. + + +408. _To pickle_ POTATOE CRABS. + +Gather your crabs when they are young, and about the bigness of a large +cherry, lie them in a strong salt and water as you do other pickles, +let them stand for a week or ten days, then scald them in the same +water they lie in twice a day whilst green; make the same pickle for +them as you do for cucumbers; be sure you scald them twice or thrice in +the pickle and they will keep the better. + + +409. _To pickle large_ BUTTONS. + +Take your buttons, clean 'em and cut 'em in three or four pieces, put +them into a large sauce-pan to stew in their own liquor, put to them a +little Jamaica and whole pepper, a blade or two of mace, and a little +salt, cover it up, let it stew over a slow fire whilst you think they +are enough, then strain from them their liquor, and put to it a little +white wine vinegar or alegar, which you please, give it a boil +together, and when it is cold put it to your mushrooms, and keep them +for use. + +You may pickle flaps the same way. + + +410. _To make_ CATCHUP. + +Take large mushrooms when they are fresh gathered, cut off the dirty +ends, break them small in your hands, put them in a stone-bowl with a +handful or two of salt, and let them stand all night; if you don't get +mushrooms enough at once, with a little salt they will keep a day or +two whilst you get more, so put 'em in a stew-pot, and set them in an +oven with household bread; when they are enough strain from 'em the +liquor, and let it stand to settle, then boil it with a little mace, +Jamaica and whole black pepper, two or three shalots, boil it over a +slow fire for an hour, when it is boiled let it stand to settle, and +when it is cold bottle it; if you boil it well it will keep a year or +two; you must put in spices according to the quantity of your catchup; +you must not wash them, nor put to them any water. + + +411. _To make_ MANGO _of_ CUCUMBERS _or_ SMALL MELONS. + +Gather cucumbers when they are green, cut a bit off the end and take +out all the meat; lie them in a strong salt and water, let them lie for +a week or ten days whilst they be yellow, then scald them in the same +salt and water they lie in whilst green, then drain from them the +water; take a little mustard-seed, a little horse-radish, some scraped +and some shred fine, a handful of shalots, a claw or two of garlick if +you like the taste, and a little shred mace; take six or eight +cucumbers shred fine, mix them amongst the rest of the ingredients, +then fill your melons or cucumbers with the meat, and put in the bits +at the ends, tie them on with a string, so as will well cover them, and +put into it a little Jamaica and whole pepper, a little horse-radish +and a handful or two of mustard-seed, then boil it, and pour it upon +your mango; let it stand in the corner end two or three days, scald +them once a day, and then tie them up for use. + + +412. _To pickle_ GARKINS. + +Take garkins of the first growth, pick 'em clean, put 'em in a strong +salt and water, let 'em lie a week or ten days whilst they be throughly +yellow, then scald them in the same salt and water they lie in, scald +them once a day, and let them lie whilst they are green, the set them +in the corner end close cover'd. + + +413. _To make_ PICKLE _for your_ Cucumbers. + +Take a little alegar, (the quantity must be equal to the quantity of +your cucumbers, and so must your seasoning) a little pepper, a little +Jamaica and long pepper, two or three shalots, a little horse-radish +scraped or sliced, and little salt and a bit of allum, boil them +altogether, and scald your cucumbers two or three times with your +pickle, so tie them up for use. + + +414. _To pickle_ COLLIFLOWER _white_. + +Take the whitest colliflower you can get, break it in pieces the +bigness of a mushroom; take as much distill'd vinegar as will cover it, +and put to it a little white pepper, two or three blades of mace, and a +little salt, then boil it and pour it on your colliflowers three times, +let it be cold, then put it into your glasses or pots, and wet a +bladder to tie over it to keep out the air. + + +415. _To pickle_ Red Cabbage. + +Take a red cabbage, chuse it a purple red, for the light red never +proves a good colour; so take your cabbage and shred it in very thin +slices, season it with pepper and salt very well, let it lie all night +upon a broad tin, or a dripping-pan; take a little alegar, put to it a +little Jamaica pepper, and two or three rases of ginger, boil them +together, and when it is cold pour it upon your cabbage, and in two or +three days time it will be fit for use. + +You may throw a little colliflower among it, and it will turn red. + + +416. _To pickle_ Colliflower _another Way_. + +Take the colliflower and break it in pieces the bigness of a mushroom, +but leave on a short stalk with the head; take some white wine vinegar, +into a quart of vinegar, put six-pennyworth of cochineal beat well, +also a little Jamaica and whole pepper, and a little salt, boil them in +vinegar, pour it over the colliflower hot, and let it stand two or +three days close covered up; you may scald it once in three days whilst +it be red, when it is red take it out of pickle, and wash the cochineal +off in the pickle, so strain it through a hair sieve, and let it stand +a little to settle, then put it to your colliflower again, and tie it +up for use; the longer it lies in the pickle the redder it will be. + + +417. _To pickle_ WALNUTS _white_. + +Take walnuts when they are at full growth and can thrust a pin through +them, the largest sort you can get, pare them, and cut a bit off one +end whilst you see the white, so you must pare off all the green, if +you cut through the white to the kernel they will be spotted, and put +them in water as you pare them; you must boil them in salt and water as +you do mushrooms, and will take no more boiling than a mushroom; when +they are boiled lay them on a dry cloth to drain out of the water, then +put them into a pot, and put to them as much distill'd vinegar as will +cover them, let them lie two or three days; then take a little more +vinegar, put to it a few blades of mace, a little white pepper and +salt, boil 'em together, when it is cold take your walnuts out of the +other pickle and put into that, let them lie two or three days, pour it +from them, give it another boil and skim it, when it is cold put to it +your walnuts again, put them into a bottle, and put over them a little +sweet oil, cork them up, and set them in a cool place; if your vinegar +be good they will keep as long as the mushrooms. + + +418. _To pickle_ BARBERRIES. + +Take barberries when full ripe, put them into a pot, boil a strong salt +and water, then pour it on them boiling hot. + + +419. _To make_ BARLEY-SUGAR. + +Boil barley in water, strain it through a hair-sieve, then put the +decoction into clarified sugar brought to a candy height, or the last +degree of boiling, then take it off the fire, and let the boiling +settle, then pour it upon a marble stone rubb'd with the oil of olives, +when it cools and begins to grow hard, cut it into pieces, and rub it +into lengths as you please. + + +420. _To pickle_ PURSLAIN. + +Take the thickest stalks of purslain, lay them in salt and water six +weeks, then take them out, put them into boiling water, and cover them +well; let them hang over a slow fire till they be very green, when they +are cold put them into pot, and cover them well with beer vinegar, and +keep them covered close. + + +421. _To make_ PUNCH _another Way_. + +Take a quart or two of sherbet before you put in your brandy, and the +whites of four or five eggs, beat them very well, and set it over the +fire, let it have a boil, then put it into a jelly bag, so mix the rest +of your acid and brandy together, (the quantity you design to make) +heat it and run it all through your jelly bag, change it in the running +off whilst it look fine; let the peel of one or two lemons lie in the +bag; you may make it the day before you use it, and bottle it. + + +422. _To make new_ COLLEGE PUDDINGS. + +Grate an old penny loaf, put to it a like quantity of suet shred, a +nutmeg grated, a little salt and some currans, then beat some eggs in a +little sack and sugar, mix all together, and knead it as stiff as for +manchet, and make it up in the form and size of a turkey's egg, but a +little flatter; take a pound of butter, put it in a dish or stew-pan, +and set it over a clear fire in a chafing-dish, and rub your butter +about the dish till it is melted, then put your puddings in, and cover +the dish, but often turn your puddings till they are brown alike, and +when they are enough grate some sugar over them, and serve them up hot. + +For a side-dish you must let the paste lie for a quarter of an hour +before you make up your puddings. + + +423. _To make a_ CUSTARD PUDDING. + +Take a pint of cream, mix it with six eggs well beat, two spoonfuls of +flour, half a nutmeg grated, a little salt and sugar to your taste; +butter your cloth, put it in when the pan boils, baste it just half an +hour, and melt butter for the sauce. + + +424. _To make_ FRYED TOASTS. + +Chip a manchet very well, and cut it round ways in toasts, then take +cream and eight eggs seasoned with sack, sugar, and nutmeg, and let +these toasts steep in it about an hour, then fry them in sweet butter, +serve them up with plain melted butter, or with butter, sack and sugar +as you please. + + +425. _To make_ SAUCE _for_ Fish or Flesh. + +Take a quart of vinegar or alegar, put it into a jug, then take Jamaica +pepper whole, some sliced ginger and mace; a few cloves, some +lemon-peel, horse radish sliced, sweet herbs, six shalots peeled, eight +anchovies, and two or three spoonfuls of shred capers, put all those in +a linen bag, and put the bag into your alegar or vinegar, stop the jug +close, and keep it for use. + +A spoonful cold is an addition to sauce for either fish or flesh. + + +426. _To make a_ savoury Dish of VEAL. + +Cut large collops of a leg of veal, spread them abroad on a dresser, +hack them with the back of a knife, and dip them in the yolks of eggs, +season them with nutmeg, mace, pepper and salt, then make forc'd-meat +with some of your veal, beef-suit, oysters chop'd, and sweet herbs +shred fine, and the above spice, strow all these over your collops, +roll and tie them up, put them on skewers, tie them to a spit and roast +them; and to the rest of your forc'd-meat add the yolk of an egg or +two, and make it up in balls and fry them, put them in a dish with your +meat when roasted, put a little water in the dish under them, and when +they are enough put to it an anchovy, a little gravy, a spoonful of +white wine, and thicken it up with a little flour and butter, so fry +your balls and lie round the dish, and serve it up. + +This is proper for a side-dish either at noon or night. + + +427. _To make_ FRENCH BREAD. + +Take half a peck of fine flour, the yolks of six eggs and four whites, +a little salt, a pint of ale yeast, and as much new milk made warm as +will make it a thin light paste, stir it about with your hand, but be +sure you don't knead them; have ready six wooden quarts or pint dishes, +fill them with the paste, (not over full) let them stand a quarter of +an hour to rise, then turn them out into the oven, and when they are +baked rasp them. The oven must be quick. + + +428. _To make_ GINGER-BREAD _another Way_. + +Take three pounds of fine flour, and the rind of a lemon dried and +beaten to powder, half a pound of sugar, or more if you like it, a +little butter, and an ounce and a half of beaten ginger, mix all these +together and wet it pretty stiff with nothing but treacle; make it into +rolls or cakes which you please; if you please you may add candid +orange peel and citron; butter your paper to bake it on, and let it be +baked hard. + + +429. _To make_ QUINCE CREAM. + +Take quinces when they are full ripe, cut them in quarters, scald them +till they be soft, pare them, and mash the clear part of them, and the +pulp, and put it through a sieve, take an equal weight of quince and +double refin'd sugar beaten and sifted; and the whites of eggs beat +till it is as white as snow, then put it into dishes. + +You may do apple cream the same way. + + +430. _To make_ CREAM _of any preserved Fruit_. + +Take half a pound of the pulp of any preserved fruit, put it in a large +pan, put to it the whites of two or three eggs, beat them well together +for an hour, then with a spoon take off, and lay it heaped up high on +the dish and salver without cream, or put it in the middle bason. + +Rasberries will not do this way. + + +431. _To dry_ PEARS _or_ PIPPENS _without Sugar_. + +Take pears or apples and wipe them clean, take a bodkin and run it in +at the head, and out at the stalk, put them in a flat earthen pot and +bake them, but not too much; you must put a quart of strong new ale to +half a peck of pears, tie twice papers over the pots that they are +baked in, let them stand till cold then drain them, squeeze the pears +flat, and the apples, the eye to the stalk, and lay 'em on sieves with +wide holes to dry, either in a stove or an oven not too hot. + + +432. _To preserve_ MULBERRIES _whole_. + +Set some mulberries over the fire in a skellet or preserving pan, draw +from them a pint of juice when it is strain'd; then take three pounds +of sugar beaten very fine, wet the sugar with the pint of juice, boil +up your sugar and skim it, put in two pounds of ripe mulberries, and +let them stand in the syrrup till they are throughly warm, then set +them on the fire, and let them boil very gently; do them but half +enough, so put them by in the syrrup till next day, then boil them +gently again; when the syrrup is pretty thick and well stand in round +drops when it is cold, they are enough, so put all in a gally-pot for +use. + + +433. _To make_ ORANGE CAKES. + +Cut your oranges, pick out the meat and juice free from the strings and +seeds, set it by, then boil it, and shift the water till your peels are +tender, dry them with a cloth, mince them small, and put them to the +juice; to a pound of that weigh a pound and a half of double refin'd +sugar; dip your lumps of sugar in water, and boil it to a candy height, +take it off the fire and put in your juice and peel, stir it well, when +it is almost cold put it into a bason, and set it in a stove, then lay +it thin on earthen plates to dry, and as it candies fashion it with a +knife, and lay them on glasses; when your plate is empty, put more out +of your bason. + + +434. _To dry_ APRICOCKS _like_ PRUNELLOS. + +Take a pound of apricocks before they be full ripe, cut them in halves +or quarters, let them boil till they be very tender in a thin syrrup, +and let them stand a day or two in the stove, then take them out of the +syrrup, lay them to dry till they be as dry as prunellos, then box 'em, +if you please you may pare them. + +You may make your syrrup red with the juice of red plumbs. + + +435. _To preserve great white_ PLUMBS. + +To a pound of white plumbs take three quarters of a pound of double +refin'd sugar in lumps, dip your sugar in water, boil and skim it very +well, slit your plumbs down the seam; and put them into the syrrup with +the slit downwards; let them stew over the fire a quarter of an hour, +skim them very well, then take them off, and when cold cover them up; +turn them in the syrrup two or three times a day for four or five days, +then put them into pots and keep them for use. + + +436. _To make_ Gooseberry Wine _another Way_. + +Take gooseberries when they are full ripe, pick and beat them in a +marble mortar; to every quart of berries put a quart of water, and put +them into a tub and let them stand all night, then strain them through +a hair-sieve, and press them very well with your hand; to every gallon +of juice put three pounds of four-penny sugar; when your sugar is +melted put it into the barrel, and to as many gallons of juice as you +have, take as many pounds of Malaga raisins, chop them in a bowl, and +put them in the barrel with the wine; be sure let not your barrel be +over full, so close it up, let it stand three months in the barrel, and +when it is fine bottle it, but not before. + + +437. _To pickle_ NASTURTIUM BUDS. + +Gather your little nobs quickly after the blossoms are off, put them in +cold water and salt three days, shifting them once a day; then make a +pickle for them (but don't boil them at all) of some white wine, and +some white wine vinegar, shalot, horse-radish, whole pepper and salt, +and a blade or two of mace; then put in your seeds, and stop 'em close +up. They are to be eaten as capers. + + +438. _To make_ ELDER-FLOWER WINE. + +Take three or four handfuls of dry'd elder-flowers, and ten gallons of +spring water, boil the water, and pour in scalding hot upon the +flowers, the next day put to every gallon of water five pounds of +Malaga raisins, the stalks being first pick'd off, but not wash'd, chop +them grosly with a chopping knife, then put them into your boiled +water, stir the water, raisins and flowers well together, and do so +twice a day for twelve days, then press out the juice clear as long as +you can get any liquor; put it into a barrel fit for it, stop it up two +or three days till it works, and in a few days stop it up close, and +let it stand two or three months, then bottle it. + + +439. _To make_ PEARL BARLEY PUDDING. + +Take half a pound of pearl barley, cree it in soft water, and shift it +once or twice in the boiling till it be soft; take five eggs, put to +them a pint of good cream, and half a pound of powder sugar, grate in +half a nutmeg, a little salt, a spoonful or two of rose-water, and half +a pound of clarified butter; when your barley is cold mix them +altogether, so bake it with a puff-paste round your dish-edge. + +Serve it up with a little rose-water, sugar and butter for your sauce. + + +440. _To make_ Gooseberry Vinegar _another Way_. + +Take gooseberries when they are full ripe, bruise them in a marble +mortar or wooden bowl, and to every upheap'd half peck of berries take +a gallon of water, put it to them in the barrel, let it stand in a warm +place for two weeks, put a paper on the top of your barrel, then draw +it off, wash out the barrel, put it in again, and to every gallon add a +pound of coarse sugar; set it in a warm place by the fire, and let it +stand whilst christmas. + + +441. _To preserve_ APRICOCKS _green_. + +Take apricocks when they are young and tender, coddle them a little, +rub them with a coarse cloth to take off the skin, and throw them into +water as you do them, and put them in the same water they were coddled +in, cover them with vine leaves, a white paper, or something more at +the top, the closer you keep them the sooner they are green; be sure +you don't let them boil; when they are green weigh them, and to every +pound of apricocks take a pound of loaf sugar, put it into a pan, and +to every pound of sugar a jill of water, boil your sugar and water a +little, and skim it, then put in your apricocks, let them boil together +whilst your apricocks look clear, and your syrrup thick, skim it all +the time it is boiling, and put them into a pot covered with a paper +dip'd in brandy. + + +442. _To make_ ORANGE CHIPS _another Way_. + +Pare your oranges, not over thin but narrow, throw the rinds into fair +water as you pare them off, then boil them therein very fast till they +be tender, filling up the pan with boiling water as it wastes away, +then make a thin syrrup with part of the water they are boiled in, put +in the rinds, and just let them boil, then take them off, and let them +lie in the syrrup three or four days, then boil them again till you +find the syrrup begin to draw between your fingers, take them off from +the fire and let them drain thro' your cullinder, take out but a few at +a time, because if they cool too fast it will be difficult to get the +syrrup from them, which must be done by passing every piece of peel +through your fingers, and lying them single on a sieve with the rind +uppermost, the sieve may be set in a stove, or before the fire; but in +summer the sun is hot enough to dry them. + +Three quarters of a pound of sugar will make syrrup to do the peels of +twenty-five oranges. + + +443. _To make_ MUSHROOM POWDER. + +Take about half a peck of large buttons or slaps, clean them and set +them in an earthen dish or dripping pan one by one, let them stand in a +slow oven to dry whilst they will beat to powder, and when they are +powdered sift them through a sieve; take half a quarter of a ounce of +mace, and a nutmeg, beat them very fine, and mix them with your +mushroom powder, then put it into a bottle, and it will be fit for use. + +You must not wash your mushrooms. + + +444. _To preserve_ APRICOCKS _another Way_. + +Take your apricocks before they are full ripe, pare them and stone +them, and to every pound of apricocks take a pound of lump loaf sugar, +put it into your pan with as much water as will wet it; to four pounds +of sugar take the whites of two eggs beat them well to a froth, mix +them well with your sugar whilst it be cold, then set it over the fire +and let it have a boil, take it off the fire, and put in a spoonful or +two of water, then take off the skim, and do so three or four times +whilst any skim rises, then put in your apricocks, and let them have a +quick boil over the fire, then take them off and turn them over, let +them stand a little while covered, and then set them on again, let them +have another boil and skim them, then take them out one by one; set on +your syrrup again to boil down, and skim it, then put in your apricocks +again, and let them boil whilst they look clear, put them in pots, when +they are cold cover them over with a paper dipt in brandy, and tie +another paper at the top, set them in a cool place, and keep them for +use. + + +445. _To pickle_ MUSHROOMS _another Way_. + +When you have cleaned your mushrooms put them into a pot, and throw +over them a handful of salt, and stop them very close with a cloth, and +set them in a pan of water to boil about an hour, give them a shake now +and then in the boiling, then take them out and drain the liquor from +them, wipe them dry with a cloth, and put them up either in white wine +vinegar or distill'd vinegar, with spices, and put a little oil on the +top. + +They don't look so white this way, but they have more the taste of +mushrooms. + + +446. _How to fry_ MUSHROOMS. + +Take the largest and freshest flaps you can get, skin them and take out +the gills, boil them in a little salt and water, then wipe them dry +with a cloth; take two eggs and beat them very well, half a spoonful of +wheat-flour, and a little pepper and salt, then dip in your mushrooms +and fry them in butter. + +They are proper to lie about stew'd mushrooms or any made dish. + + +447. _How to make an_ ALE POSSET. + +Take a quart of good milk, set it on the fire to boil, put in a handful +or two of breadcrumbs, grate in a little nutmeg, and sweeten it to your +taste; take three jills of ale and give it a boil; take the yolks of +four eggs, beat them very well, then put to them a little of your ale, +and mix all your ale and eggs together; then set it on the fire to +heat, keep stirring it all the time, but don't let it boil, if you do +it will curdle; then put it into your dish, heat the milk and put it in +by degrees; so serve it up. + +You may make it of any sort of made wine; make it half an hour before +you use it, and keep it hot before the fire. + + +448. _To make_ MINC'D PIES _another Way_. + +Take half a pound of Jordan almonds, blanch and beat them with a little +rose-water, but not over small; take a pound of beef-suet shred very +fine, half a pound of apples shred small, a pound of currans well +cleaned, half a pound of powder sugar, a little mace shred fine, about a +quarter of a pound of candid orange cut in small pieces, a spoonful or +two of brandy, and a little salt, so mix them well together, and bake +it in a puff-paste. + + +449. _To make_ SACK POSSET _another Way_. + +Take a quart of good cream, and boil it with a blade or two of mace, +put in about a quarter of a pound of fine powder sugar; take a pint of +sack or better, set it over the fire to heat, but don't let it boil, +then grate in a little nutmeg, and about a quarter of a pound of powder +sugar; take nine eggs, (leave out six of the whites and strains) beat +'em very well, then put to them a little of your sack mix the sack and +eggs very well together, then put to 'em the rest of your sack, stir it +all the time you are pouring it in, set it over a slow fire to thicken, +and stir it till it be as thick as custard; be sure you don't let it +boil, if you do it will curdle, then pour it into your dish or bason; +take your cream boiling hot, and pour to your sack by degrees, stirring +it all the time you are pouring it in, then set it on a +hot-hearth-stone; you must make it half an hour before you use it; +before you set on the hearth cover it close with a pewter dish. + +_To make a_ FROTH _for them_. + +Take a pint of the thickest cream you can get, and beat the whites of +two eggs very well together, take off the cream by spoonfuls, and lie +it in a sieve to drain; when you dish up the posset lie over it the +froth. + + +450. _To dry_ CHERRIES _another Way_. + +Take cherries when full ripe, stone them, and break 'em as little as +you can in the stoning; to six pounds of cherries take three pounds of +loaf sugar, beat it, lie one part of your sugar under your cherries, +and the other at the top, let them stand all night, then put them into +your pan, and boil them pretty quick whilst your cherries change and +look clear, then let them stand in the syrrup all night, pour the +syrrup from them, and put them into a pretty large sieve, and set them +either in the sun or before the fire; let them stand to dry a little, +then lay them on white papers one by one, let them stand in the sun +whilst they be thoroughly dry, in the drying turn them over, then put +them into a little box; betwixt every layer of cherries lie a paper, +and so do till all are in, then lie a paper at the top, and keep them +for use. + +You must not boil them over long in the syrrup, for if it be over thick +it will keep them from drying; you may boil two or three pounds more +cherries in the syrrup after. + + +451. _How to order_ STURGEON. + +If your sturgeon be alive, keep it a night and a day before you use it; +then cut off the head and tail, split it down the back, and cut it into +as many pieces as you please; salt it with bay salt and common salt, as +you would do beef for hanging, and let it lie 24 hours; then tie it up +very tight, and boil it in salt and water whilst it is tender; (you +must not boil it over much) when it is boiled throw over it a little +salt, and set it by till it be cold. Take the head and split it in two +and tye it up very tight; you must boil it by itself, not so much as +you did the rest, but salt it after the same manner. + + +452. _To make the_ PICKLE. + +Take a gallon of soft water, and make it into a strong brine; take a +gallon of stale beer, and a gallon of the best vinegar, and let it boil +together, with a few spices; when it is cold put in your sturgeon; you +may keep it (if close covered) three or four months before you need to +renew the pickle. + + +453. _To make_ HOTCH-POTCH. + +Take five or six pounds of fresh beef, put it in a kettle with six +quarts of soft water, and an onion; set it on a slow fire, and let it +boil til your beef is almost enough; then put in the scrag of a neck of +mutton, and let them boil together till the broth be very good; put in +two or three handfuls of breadcrumbs, two or three carrots and turnips +cut small, (but boil the carrots in water before you put them in, else +they will give your broth a taste) with half a peck of shill'd pease, +but take up the meat before you put them in, when you put in the pease +take the other part of your mutton and cut it in chops, (for it will +take no more boiling than the pease) and put it in with a few sweet +herbs shred very small, and salt to your taste. + +You must send up the mutton chops in the dish with the hotch-potch. + +When there are no pease to be had, you may put in the heads of +asparagus, and if there be neither of these to be had, you may shred in +a green savoy cabbage. + +This is a proper dish instead of soop. + + +454. _To make_ MINC'D COLLOPS. + +Take two or three pounds of any tender parts of beef, (according as you +would have the dish in bigness) cut it small as you would do minc'd +veal; take an onion, shred it small, and fry it a light brown, in +butter seasoned with nutmeg, pepper and salt, and put it into your pan +with your onion, and fry it a little whilst it be a light brown; then +put to it a jill of good gravy, and a spoonful of walnut pickle, or a +little catchup; put in a few shred capers or mushrooms, thicken it up +with a little flour and butter; if you please you may put in a little +juice of lemon; when you dish it up, garnish your dish with pickle; and +a few forc'd-meat-balls. + +It is proper for either side-dish or top-dish. + + +455. _To make white_ Scotch Collops _another Way_. + +Take two pounds of the solid part of a leg of veal, cut it in pretty +thin slices, and season it with a little shred mace and salt, put it +into your stew-pan with a lump of butter, set it over the fire, keep it +stirring all the time, but don't let it boil; when you are going to +dish up the collops, put to them the yolks of two or three eggs, three +spoonfuls of cream, a spoonful or two of white wine, and a little juice +of lemon, shake it over the fire whilst it be so thick that the sauce +sticks to the meat, be sure you don't let it boil. + +Garnish your dish with lemon and sippets, and serve it up hot. + +This is proper for either side-dish or top-dish, noon or night. + + +456. _To make_ VINEGAR _another Way_. + +Take as many gallons of water as you please, and to every gallon of +water put in a pound of four-penny sugar, boil it for half an hour and +skim it all the time; when it is about blood warm put to it about three +or four spoonfuls of light yeast, let it work in the tub a night and a +day, put it into your vessel, close up the top with a paper, and set it +as near the fire as you have convenience, and in two or three days it +will be good vinegar. + + +457. _To preserve_ QUINCES _another Way_. + +Take quinces, pare and put them into water, save all the parings and +cores, let 'em lie in the water with the quinces, set them over the +fire with the parings and cores to coddle, cover them close up at the +top with the parings, and lie over them either a dishcover or pewter +dish, and cover them close; let them hang over a very slow fire whilst +they be tender; but don't let them boil; when they are soft take them +out of the water, and weigh your quinces, and to every pound put a pint +of the same water they were coddled in (when strained) and put to your +quinces, and to every pound of quinces put a pound of sugar; put them +into a pot or pewter flagon, the pewter makes them a much better +colour; close them up with a little coarse paste, and set them in a +bread oven all night; if the syrrup be too thin boil it down, put it to +your quinces, and keep it for use. + +You may either do it with powder sugar or loaf sugar. + + +458. _To make_ Almond Cheesecakes _another Way_. + +Take the peel of two or three lemons pared thick, boil them pretty +soft, and change the water two or three times in the boiling; when they +are boiled beat them very fine with a little loaf sugar, then take +eight eggs, (leaving out six of the whites) half a pound of loaf or +powder sugar, beat the eggs and sugar for half an hour, or better; take +a quarter of a pound of the best almonds, blanch and beat them with +three or four spoonfuls of rose-water, but not over small; take ten +ounces of fresh butter, melt it without water, and clear off from it +the butter-milk, then mix them altogether very well, and bake them in a +slow oven in a puff-paste; before you put them into the tins, put in +the juice of half a lemon. + +When you put them in the oven grate over them a little loaf sugar. + +You may make them without almonds, if you please. + +You may make a pudding of the same, only leave out the almonds. + + +_FINIS_. + + + + +English Housewifry _improved_; + +OR, + +A SUPPLEMENT TO MOXON'S COOKERY. + + +CONTAINING, + +Upwards of Sixty Modern and Valuable RECEIPTS IN + PASTRY MADE DISHES + PRESERVING MADE WINES, &c. &c. + +Collected by a PERSON of JUDGMENT. + +SUPPLEMENT TO MOXON'S Cookery. + + +1. _A_ GRANADE. + +Take the caul of a leg of veal, lie it into a round pot; put a layer of +the flitch part of bacon at the bottom, then a layer of forc'd-meat, +and a layer of the leg part of veal cut as for collops, 'till the pot +is fill'd up; which done, take the part of the caul that lies over the +edge of the pot, close it up, tie a paper over, and send it to the +oven; when baked, turn it out into your dish.--_Sauce_. A good +light-brown gravy, with a few mushrooms, morels, or truffles; serve it +up hot. + + +2. _The fine Brown_ JELLY. + +Boil four calf's feet in six quarts of water 'till it is reduced to +three pints, tale off the feet and let the stock cool, then melt it, +and have ready in a stew-pan, a spoonful of butter hot, add to it a +spoonful of fine flour, stir it with a wood spoon over a stove-fire, +'till it is very brown, but not burnt, then put the jelly out, and let +it boil; when cold take off the fat, melt the jelly again and put to it +half a pint of red port, the juice and peel of half a lemon, white +pepper, mace, a little Jamaica pepper, and a little salt; then have +ready the whites of four eggs, well froth'd, and put them into the +jelly, (take care the jelly be not too hot when the whites are put in) +stir it well together, and boil it over a quick fire one minute, run it +thro' a flannel bag and turn it back till it is clear, and what form +you would have it, have that ready, pour a little of the jelly in the +bottom, it will soon starken; then place what you please in it, either +pigeon or small chicken, sweet-bread larded, or pickled smelt or trout, +place them in order, and pour on the remainder of the jelly. You may +send it up in this form, or turn it into another dish, with holding it +over hot water; but not till it is thoroughly hardened. + + +3. _To make a_ MELLON. + +Make the leanest forc'd-meat that you can, green it as near the colour +of mellon as possible with the juice of spinage, as little of the juice +as you can; put several herbs in it, especially parsley, shred fine, +for that will help to green it; roll it an inch and a half thick, lay +one half in a large mellon mould, well buttered and flowered, with the +other half the full size of the mould, sides and all; then put into it +as many stew'd oysters as near fills it with liquor sufficient to keep +them moist, and close the forc'd-meat well together; close the melon +and boil it till you think it is enough; then make a small hole (if +possible not to be perceived) pour in a little more of the liquor that +the oysters were stew'd in hot, and serve it up with hot sauce in the +dish. It must be boiled in a cloth, and is either for a first or second +course. + + +4. _Hot_ CHICKEN PIE. + +Order the chickens as for fricassy, and form the pie deep, lay in the +bottom a mince-meat made of the chicken's livers, ham, parsley and +yolks of eggs; season with white pepper, mace, and a little salt; +moisten with butter, then lay the chicken above the minc'd meat, and a +little more butter; cover the pie and bake it two hours; when baked +take off the fat, and add to it white gravy, with a little juice of +lemon. Serve this up hot. + + +5. SHEEP'S RUMPS _with_ Rice. + +Stew the rumps very tender, then take 'em out to cool, dip them in egg +and bread-crumbs, and fry them a light brown; have ready half a pound +of rice, well wash'd and pick'd, and half a pound of butter; let it +stew ten minutes in a little pot; then add a pint of good gravy to the +rice and butter, and let it stew half an hour longer; have ready six +onions boil'd very tender, and six yolks of boil'd eggs, stick them +with cloves; then place the sheep rumps on the dish, and put round them +the rice as neatly as you can; place the onions and eggs over the rice, +so serve it up hot. + + +6. SHEEP'S TONGUES _broil'd_. + +The tongues being boil'd, put a lump of butter in a stew-pan, with +parsley and green onions cut small; then split the tongues, but do not +part them, and put them in the pan, season them with pepper, herbs, +mace, and nutmeg; set them a moment on the fire, and strow crumbs of +bread on them; let them be broil'd and dish them up, with a high gravy +sauce. + + +7. _To lard_ OYSTERS. + +Make a strong essence of ham and veal, with a little mace; then lard +the large oysters with a fine larding pin; put them, with as much +essence as will cover them, into a stew-pan; let them stew and hour, or +more, over a slow fire. They are used for garnishing, but when you make +a dish of them, squeeze in a Seville orange. + + +8. VEAL COULEY. + +Take a little lean bacon and veal, onion, and the yellow part of a +carrot, put it into a stew-pan; set it over a slow fire, and let it +simmer till the gravy is quite brown, then put in small gravy, or +boiling water; boil it a quarter of an hour, and then it is ready for +use. Take two necks of mutton, bone them, lard one with bacon, the +other with parsley; when larded, put a little couley over a slow stove, +with a slice of lemon whilst the mutton is set, then skewer it up like +a couple of rabbits, put it on the spit and roast it as you would any +other mutton; then serve it up with ragoo'd cucumbers. This will do for +first course; bottom dish. + + +9. _The_ MOCK TURTLE. + +Take a fine large calf's head, cleans'd well and stew'd very tender, a +leg of veal twelve pounds weight, leave out three pounds of the finest +part of it; then take three fine large fowls, (bone them, but leave the +meat as whole as possible,) and four pounds of the finest ham sliced; +then boil the veal, fowls bones, and the ham in six quarts of water, +till it is reduced to two quarts, put in the fowl and the three pounds +of veal, and let them boil half an hour; take it off the fire and +strain the gravy from it; add to the gravy three pints of the best +white wine, boil it up and thicken it; then put in the calf's-head; +have in readiness twelve large forc'd-meat-balls, as large as an egg, +and twelve yolks of eggs boil'd hard. Dish it up hot in a terreen. + + +10. _To dress_ OX LIPS. + +Take three or four ox lips, boil them as tender as possible, dress them +clean the day before they are used; then make a rich forc'd-meat of +chicken or half-roasted rabbits, and stuff the lips with it; they will +naturally turn round; tie them up with pack-thread and put them into +gravy to stew; they must stew while the forc'd-meat be enough. Serve +them up with truffles, morels, mushrooms, cockscombs, forc'd-meat +balls, and a little lemon to your taste. + +This is a top-dish for second, or side dish for first course. + + +11. _To make_ POVERADE. + +Take a pint of good gravy, half a jill of elder vinegar, six shalots, a +little pepper and salt, boil all these together a few minutes, and +strain it off. This is a proper sauce for turkey, or any other sort of +white fowls. + + +12. _To pot_ PARTRIDGES. + +Take the partridges and season them well with mace, salt and a little +pepper; lie 'em in the pot with the breast downwards, to every +partridge put three quarters of a pound of butter, send them to the +oven, when baked, drain them from the butter and gravy, and add a +little more seasoning, then put them close in the pot with the breasts +upwards, and when cold, cover them well with the butter, suit the pot +to the number of the partridges to have it full. You may pot any sort +of moor game the same way. + + +13. _To pot_ PARTRIDGES _another Way_. + +Put a little thyme and parsley in the inside of the partridges, season +them with mace, pepper and salt; put them in the pot, and cover them +with butter; when baked, take out the partridges, and pick all the meat +from the bones, lie the meat in a pot (without beating) skim all the +butter from the gravy, and cover the pot well with the butter. + + +14. _To pot_ CHARE. + +Scrape and gut them, wash and dry them clean, season them with pepper, +salt, mace, and nutmeg; let the two last seasonings be higher than the +other; put a little butter at the bottom of the pot, then lie in the +dish, and put butter at the top, three pounds of butter to four pounds +of chare; when they are baked (before they are cold) pour off the gravy +and butter, put two or three spoonfuls of butter into the pot you keep +them in, then lie in the dish, scum the butter clean from the gravy, +and put the butter over the dish, so keep it for use. + + +15. SALMON _en_ Maigre. + +Cut some slices of fresh salmon the thickness of your thumb, put them +in a stew-pan with a little onion, white pepper and mace, and a bunch +of sweet herbs, pour over it half a pint of white wine, half a jill of +water, and four ounces of butter (to a pound and half of salmon;) cover +the stew-pot close, and stew it half an hour; then take out the salmon, +and place it on the dish; strain off the liquor, and have ready +craw-fish, pick'd from the shell, or lobster cut in small pieces; pound +the shells of the craw-fish, or the seeds of the lobster, and give it a +turn in the liquor; thicken it, and serve it up hot with the craw-fish, +or lobster, over the salmon. + +Trouts may be done the same way, only cut off their heads. + + +16. LOBSTER A'L'ITALIENNE. + +Cut the tail of the lobster in square pieces, take the meat out of the +claws, bruise the red part of the lobster very fine, stir it in a pan +with a little butter, put some gravy to it; strain it off while hot, +then put in the lobster with a little salt; make it hot, and send it up +with sippets round your dish. + + +17. _To do_ CHICKENS, _or any_ FOWL'S FEET. + +Scald the feet till the skin will come off, then cut off the nails; +stew them in a pot close cover'd set in water, and some pieces of fat +meat till they are very tender; when you set them on the fire, put to +them some whole pepper, onion, salt, and some sweet herbs; when they +are taken out, wet them over with the yolk of an egg, and dridge them +well with bread-crumbs; so fry them crisp. + + +18. LARKS _done in_ JELLY. + +Boil a knuckle of veal in a gallon of water till it is reduced to three +pints, (it must not be covered but done over a clear fire) scum it well +and clarify it, then season the larks with pepper and salt, put them in +a pot with butter, and send them to the oven; when baked take them out +of the butter whilst hot, take the jelly and season it to your taste +with pepper and salt; then put the jelly and larks into a pan together, +and give them a scald over the fire; so lie them in pots and cover them +well with jelly. When you use them, turn them out of the pots, and +serve them up. + + +19. _The Fine_ CATCHUP. + +Take three quarts of red port, a pint of vinegar, one pound of +anchovies unwash'd, pickle and altogether, half an ounce of mace, ten +cloves, eight races of ginger, one spoonful of black pepper, eight +ounces of horseradish, half a lemon-peel, a bunch of winter-savory, and +four shalots; stew these in a pot, within a kettle of water, one full +hour, then strain it thro' a close sieve, and when it is cold bottle +it; shake it well before you bottle it, that the sediment may mix. You +may stew all the ingredients over again, in a quart of wine for present +use. + + +20. WALNUT CATCHUP. + +Take the walnuts when they are ready for pickling, beat them in a +mortar, and strain the juice thro' a flannel bag; put to a quart of +juice a jill of white wine, a jill of vinegar, twelve shalots sliced, a +quarter of an ounce of mace, two nutmegs sliced, one ounce of black +pepper, twenty four cloves, and the peels of two Seville oranges, pared +so thin that no white appears, boil it over a slow fire very well, and +scum it as it boils; let it stand a week or ten days cover'd very +close, then pour it thro' the bag, and bottle it. + + +21. _A very good_ White _or_ Almond Soop. + +Take veal, fowl, or any white meat, boiled down with a little mace, (or +other spice to your taste) let these boil to mash, then strain off the +gravy; take some of the white fleshy part of the meat and rub it thro' +a cullender; have ready two ounces of almonds beat fine, rub these +thro' the cullender, then put all into the gravy, set it on the fire to +thicken a little, and stir in it two or three spoonfuls of cream, and a +little butter work'd in flour; then have ready a French roll crisp'd +for the middle, and slips of bread cut long like Savoy biskets. Serve +it up hot. + + +22. ALMOND PUDDING. + +Take one pound of almonds, blanch'd and beat fine, one pint of cream, +the yolks of twelve eggs, two ounces of grated bread, half a pound of +suet, marrow, or melted butter, three quarters of a pound of fine +sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a +dish, or little tins. The above are very good put in skins. + + +23. ALMOND PUDDING _another Way_. + +Boil a quart of cream, when cold, mix in the whites of seven eggs well +beat; blanch five ounces of almonds, beat them with rose or +orange-flower water, mix in the eggs and cream; sweeten it to your +taste with fine powder sugar, then mix in a little citron or orange, +put a thin paste at the bottom, and a thicker round the edge of the +dish. Bake in a slow oven.--Sauce. Wine and sugar. + + +24. Almond Cheesecakes _another Way_. + +Six ounces of almonds, blanch'd and beat with rose-water; six ounces of +butter beat to cream; half a pound of fine sugar; six eggs well beat, +and a little mace. Bake these in little tins, in cold butter paste. + + +25. _A_ LEMON PUDDING _another Way_. + +Take a quarter of a pound of almonds, three quarters of a pound of +sugar, beat and searc'd, half a pound of butter; beat the almonds with +a little rose-water, grate the rinds of two lemons, beat eleven eggs, +leave out two whites, melt the butter an stir it in; when the oven is +ready mix all these well together, with the juice of one or two lemons +to your taste; put a thin paste at the bottom, and a thicker round the +edge of the dish. + +Sauce. Wine and sugar. + + +26. POTATOE PUDDING _another Way_. + +Take three quarters of a pound of potatoes, when boil'd and peel'd, +beat them in a mortar with a quarter of a pound of suet or butter, (if +butter, melt it) a quarter of a pound of powder sugar, five eggs well +beat, a pint of good milk, one spoonful of flour, a little mace or +cinnamon, and three spoonfuls of wine or brandy; mix all these well +together, and bake it in a pretty quick oven. + +Sauce. Wine and butter. + + +27. CARROT PUDDING _another Way_. + +Take half a pound of carrots, when boil'd and peel'd, beat them in a +mortar, two ounces of grated bread, a pint of cream, half a pound of +suet or marrow, a glass of sack, a little cinnamon, half a pound of +sugar, six eggs well beat, leaving out three of the whites, and a +quarter of a pound of macaroons; mix all well together; puff-paste +round the dish-edge. + +Sauce. Wine and sugar. + + +28. WHITE POTT _another Way_. + +A layer of white bread cut thin at the bottom of the dish, a layer of +apples cut thin, a layer of marrow or suet, currans, raisins, sugar and +nutmeg, then the bread, and so on, as above, till the dish is fill'd +up; beat four eggs, and mix them with a pint of good milk, a little +sugar and nutmeg, and pour it over the top. This should be made three +or four hours before it is baked. + +Sauce. Wine and butter. + + +29. HUNTING PUDDING _another Way_. + +Take a pound of grated bread, a pound of suet and a pound of currans, +eight eggs, a glass of brandy, a little sugar, and a little beat +cinnamon; mix these well together, and boil it two hours at the least. + + +30. ALMOND BISKETS. + +Blanch a pound of almonds, lie them in water for three or four hours, +dry them with a cloth, and beat them fine with eight spoonfuls of rose +or orange-flower water; then boil a pound of fine sugar to wire-height, +and stir in the almonds, mix them well over the fire; but do not let +them boil; pour them into a bason, and beat them with a spoon 'till +quite cold; then beat six whites of eggs, a quarter of a pound of +starch, beat and searc'd, beat the eggs and starch together, 'till +thick; stir in the almonds, and put them in queen-cake tins, half full, +dust them over with a little searc'd sugar; bake 'em in a slow oven, +and keep them dry. + + +31. _To make_ ALMOND BUTTER _another Way_. + +Take a quart of cream, six eggs well beat, mix them and strain them +into a pan, keep it stirring on the fire whilst it be ready to boil; +then add a jack of sack, keeping it stirring till it comes to a curd; +wrap it close in a cloth till the whey be run from it; then put the +curd into a mortar, and beat it very fine, together with a quarter of a +pound of blanch'd almonds, beaten with rose-water, and half a pound of +loaf sugar; When all these are well beaten together, put it into +glasses. + +This will keep a fortnight. + + +32. APRICOCK JUMBALLS. + +Take ripe apricocks, pare, stone, and beat them small, then boil them +till they are thick, and the moisture dry'd up, then take them off the +fire, and beat them up with searc'd sugar, to make them into pretty +stiff paste, roll them, without sugar, the thickness of a straw; make +them up in little knots in what form you please; dry them in a stove or +in the sun. You may make jumballs of any sort of fruit the same way. + + +33. BURNT CREAM. + +Boil a stick of cinnamon in a pint of cream, four eggs well beat, +leaving out two whites, boil the cream and thicken it with the eggs as +for a custard; then put it in your dish, and put over it half a pound +of loaf sugar beat and searc'd; heat a fire-shovel red-hot, and hold it +over the top till the sugar be brown. So serve it up. + + +34. _Little_ PLUMB CAKES. + +Take two pounds of flour dry'd, three pounds of currans well wash'd, +pick'd and dry'd, four eggs beaten with two spoonfuls of sack, half a +jack of cream, and one spoonful of orange-flower or rose-water; two +nutmegs grated, one pound of butter wash'd in rose-water and rub'd into +the flour, and one pound of loaf sugar searc'd, mix all well together, +and put in the currans; butter the tins and bake them in a quick oven; +half an hour will bake it. + + +35. York GINGER-BREAD _another Way_. + +Take two pounds and a half of stale bread grated fine, (but not dry'd) +two pound of fine powder sugar, an ounce of cinnamon, half an ounce of +mace, half an ounce of ginger, a quarter of an ounce of saunders, and a +quarter of a pound of almonds; boil the sugar, saunders, ginger, and +mace in half a pint of red wine; then put in three spoonfuls of brandy, +cinnamon, and a quarter of an ounce of cloves; stir in half the bread +on the fire, but do not let it boil; pour it out, and work in the rest +of the bread with the almonds; then smother it close half an hour; +print it with cinnamon and sugar search'd, and keep it dry. + + +36. GINGER-BREAD _in little Tins_. + +To three quarters of a pound of flour, put half a pound of treacle, one +pound of sugar, and a quarter of a pound of butter; mace, cloves, and +nutmeg, in all a quarter of an ounce; a little ginger, and a few +carraway seeds; melt the butter in a glass of brandy, mix altogether +with one egg; then butter the tins, and bake them in a pretty quick +oven. + + +37. OAT-MEAL CAKES. + +Take a peck of fine flour, half a peck of oat-meal, and mix it well +together; put to it seven eggs well beat, three quarts of new milk, a +little warm water, a pint of sack, and a pint of new yeast; mix all +these well together, and let it stand to rise; then bake them. Butter +the stone every time you lie on the cakes, and make them rather thicker +than a pan-cake. + + +38. BATH CAKES. + +Take two pounds of flour, a pound of sugar, and a pound of butter; wash +the butter in orange-flower water, and dry the flour; rub the butter +into the flour as for puff-paste, beat three eggs fine in three +spoonfuls of cream, and a little mace and salt, mix these well together +with your hand, and make them into little cakes; rub them over with +white of egg, and grate sugar upon them; a quarter of an hour will bake +them in a slow oven. + + +39. _A Rich White_ PLUMB-CAKE. + +Take four pounds of flour dry'd, two pounds of butter, one pound and a +half of double refin'd sugar beat and searc'd, beat the butter to +cream, then put in the sugar and beat it well together; sixteen eggs +leaving out four yolks; a pint of new yeast; five jills of good cream, +and one ounce of mace shred; beat the eggs well and mix them with the +butter and sugar; put the mace in the flour; warm the cream, mix it +with the yeast, and run it thro' a hair sieve, mix all these into a +paste; then add one pound of almonds blanch'd and cut small, and six +pounds of currans well wash'd, pick'd and dry'd; when the oven is +ready, stir in the currans, with one pound of citron, lemon or orange; +then butter the hoop and put it in. + +This cake will require two hours and a half baking in a quick oven. + + +40. _An_ ISING _for the_ CAKE. + +One pound and a half of double-refin'd sugar, beat and searc'd; the +whites of four eggs, the bigness of a walnut of gum-dragon, steep'd in +rose or orange-flower water; two ounces of starch, beat fine with a +little powder-blue (which adds to the whiteness) while the cake is +baking beat the ising and lie it on with a knife as soon as the cake is +brought from the oven. + + +41. LEMON BRANDY. + +Pour a gallon of brandy into an earthen pot, put to it the yellow peel +of two dozen lemons, let it stand two days and two nights, then pour +two quarts of spring water into a pan and dissolve in it two pounds of +refin'd loaf sugar, boil it a quarter of an hour, and put it to the +brandy; then boil and scum three jills of blue milk, and mix all +together, let it stand two days more, then run it thro' a flannel bag, +or a paper within a tunnel, and bottle it. + + +42. _To make_ RATIFEE _another Way_. + +Take a hundred apricocks stones, break them, and bruise the kernels, +then put them in a quart of the best brandy; let them stand a +fortnight; shake them every day; put to them six ounces of white +sugar-candy, and let them stand a week longer; then put the liquor +thro' a jelly bag, and bottle it for use. + + +43. _To preserve_ GRAPES _all Winter_. + +Pull them when dry, dip the stalks about an an inch of boiling water, +and seal the end with wax; chop wheat straw and put a little at the +bottom of the barrel, then a layer of grapes, and a layer of straw, +'till the barrel is fill'd up; do not lie the bunches too near one +another; stop the barrel close, and set it in a dry place; but not any +way in the sun. + + +44. _To preserve_ GRAPES _another Way_. + +Take ripe grapes and stone them; to every pound of grapes take a pound +of double-refined sugar; let them stand till the sugar is dissolved; +boil them pretty quick till clear; then strain out the grapes, and add +half a pound of pippen jelly, and half a pound more sugar; boil and +skim it till a jelly; put in the grapes to heat; afterwards strain them +out, and give the jelly a boil; put it to the grapes and stir it till +near cold; then glass it. + + +45. BARBERRY CAKES. + +Draw off the juice as for curran jelly, take the weight of the jelly in +sugar, boil the sugar to sugar again; then put in the jelly, and keep +stirring till the sugar is dissolved; let it be hot, but not boil; then +pour it out, and stir it three or four times; when it is near cold drop +it on glasses in little cakes, and set them in the stove. If you would +have them in the form of jumballs, boil the sugar to a high candy, but +not to sugar again, and pour it on a pie plate; when it will part from +the plate cut it, and turn them into what form you please. + + +46. BARBERRY DROPS. + +When the barberries are full ripe, pull 'em off the stalk, put them in +a pot, and boil them in a pan of water till they are soft, then pulp +them thro' a hair-sieve, beat and searce the sugar, and mix as much of +the searc'd sugar with the pulp, as will make it of the consistance of +a light paste; then drop them with a pen-knife on paper (glaz'd with a +slight stone) and set them within the air of the fire for an hour, then +take them off the paper and keep them dry. + + +47. _To candy_ ORANGES _whole another Way_. + +Take the Seville oranges, pare off the red as thin as you can, then tie +them in a thin cloth (with a lead weight to keep the cloth down) put +'em in a lead or cistern of river water, let them lie five or six days, +stirring 'em about every day, then boil them while they are very +tender, that you may put a straw thro' them; mark them at the top with +a thimble, cut it out, and take out all the inside very carefully, then +wash the skins clean in warm water, and set them to drain with the tops +downwards; fine the sugar very well, and when it is cold put in the +oranges; drain the syrrup from the oranges, and boil it every day till +it be very thick, then once a month; one orange will take a pound of +sugar. + + +48. _To candy_ GINGER. + +Take the thickest races of ginger, put them them in an earthen pot, and +cover them with river water; put fresh water to them every day for a +fortnight; then tie the ginger in a cloth, and boil it an hour in a +large pan of water; scrape off the brown rind, and cut the inside of +the races as broad and thin as you can, one pound of ginger will take +three pounds of loaf sugar; beat and searce the sugar, and put a layer +of the thin-slic'd ginger, and a layer of searc'd sugar into an earthen +bowl, having sugar at the top; stir it well every other day for a +fortnight, then boil it over a little charcoal; when it is candy-height +take it out of the pan as quick as you can with a spoon, and lie it in +cakes on a board; when near cold take them off and keep them dry. + + +49. _To preserve_ WINE-SOURS. + +Take wine-sours and loaf sugar an equal weight, wet the sugar with +water; the white of one egg will fine four pounds of sugar, and as the +scum rises throw on a little water; then take off the pan, let it stand +a little to settle and skim it; boil it again while any scum rises; +when it is clear and a thick syrrup, take it off, and let it stand till +near cold; then nick the plumbs down the seam, and let them have a +gentle heat over the fire; take the plumbs and syrrup and let them +stand a day or two, but don't cover them; then give them another gentle +heat; let them stand a day longer, and heat them again; take the plumbs +out out and drain them, boil the syrrup and skim it well, then put the +syrrup on the winesours, and when cold, put them into bottles or pots, +tie a bladder close over the top, so keep them for use. + + +50. CURRAN JELLY. + +Take eight pounds of ripe, pick'd fruit, put these into three pounds of +sugar boil'd candy height, and so let these simmer till the jelly will +set; then run it off clear thro' a flannel bag, and glass it up for +use. This never looks blue, nor skims half so much, as the other way. + + +51. _To preserve red or white_ CURRANS _whole_. + +Pick two pounds of currans from the stalks, then take a pound and a +half of loaf sugar, and wet it in half a pint of curran juice, put in +the berries, and boil them over a slow fire till they are clear; when +cold put them in small berry bottles, with a little mutton suet over +them. + + +52. SYRRUP OF POPPIES. + +Take two pounds of poppy flowers, two ounces of raisins, shred them, +and to every pound of poppies put a quart of boiling water, half an +ounce of sliced liquorice, and a quarter of an ounce of anniseeds; let +these stand twelve hours to infuse, then strain off the liquor, and put +it upon the same quantity of poppies, raisins, liquorice, and anniseeds +as before, and let this stand twelve hours to infuse, which must be in +a pitcher, set within a pot or pan of hot water; then strain it, and +take the weight in sugar, and boil it to a syrrup: when it is cold, +bottle it. + + +53. _To make_ BLACK PAPER _for drawing Patterns_. + +Take a quarter of a pound of mutton suet, and one ounce of bees wax, +melt both together and put in as much lamp black as will colour it dark +enough, then spread it over your paper with a rag, and hold it to the +fire to make it smooth. + + +54. GOOSEBERRY VINEGAR _another Way_. + +To every gallon of water, put six pounds of ripe gooseberries; boil the +water and let it be cold, squeeze the berries, and then pour on the +water; let it stand cover'd three days pretty warm to work, stirring it +once a day; then strain it off, and to every six gallons put three +pounds of coarse sugar, let it stand till it has done working, then +bung it up, and keep it moderately warm, in nine months it will be +ready for use. + + +55. _To make bad Ale into good strong Beer_. + +Draw off the ale into a clean vessel, (supposing half a hogshead) only +leave out eight or ten quarts, to which put four pounds of good hops, +boil this near an hour; when quite cold, put the ale and hops into the +hogshead, with eight pounds of treacle, mix'd well with four or five +quarts of boil'd ale; stir it well together, and bung it up close: Let +it stand six months, then bottle it for use. + + +56. _Green_ GOOSEBERRY WINE. + +To every quart of gooseberries, take a quart of spring water, bruise +them in a mortar, put the water to them and let them stand two or three +days, then strain it off, and to every gallon of liquor put three +pounds and a half of sugar, then put it into the barrel, and it will of +itself rise to a froth, which take off, and keep the barrel full; when +the froth is all work'd off, bung it up for six weeks, then rack it +off, and when the lees are clean taken out, put the wine into the same +barrel; and to every gallon put half a pound of sugar, made in syrrup, +and when cold mix with wine; to every five gallons, have an ounce of +isinglass, dissolv'd in a little of the wine, and put in with the +syrrup, so bung it up; when fine, you may either bottle it or draw it +out of the vessel. Lisbon sugar is thought the best. This wine drinks +like sack. + + +57. GINGER WINE. + +Take fourteen quarts of water, three pounds of loaf sugar, and one +ounce of ginger sliced thin, boil these together half an hour, fine it +with the whites of two eggs; when new milk warm put in three lemons, a +quart of brandy, and a white bread toast, covered on both sides with +yeast; put all these together into a stand, and work it in one day; +then tun it: It will be ready to bottle in five days, and be ready to +drink in a week after it is bottled. + + +58. COWSLIP WINE _another Way_. + +To five gallons of water, put two pecks of cowslip peeps, and thirteen +pounds of loaf sugar; boil the sugar and water with the rinds of two +lemons, half an hour, and fine it with the whites of two eggs; when it +is near cold put in the cowslips, and set on six spoonfuls of new +yeast, work it two days, stirring it twice a day; when you squeeze out +the peeps to tun it, put in the juice of six lemons, and when it has +done working in the vessel, put in the quarter of an ounce of +isinglass, dissolv'd in the little of the wine till it is a jelly; add +a pint of brandy, bung it close up two months, then bottle it. This is +right good. + + +59. STRONG MEAD _another Way_. + +To thirty quarts of water, put ten quarts of honey, let the water be +pretty warm, then break in the honey, stirring it till it be all +dissolv'd, boil it a full half hour, when clean scum'd that no more +will rise, put in half an ounce of hops, pick'd clean from the stalks; +a quarter of an ounce of ginger sliced (only put in half the ginger) +and boil it a quarter of an hour longer; then lade it out into the +stand thro' a hair-tems, and put the remainder of the ginger in, when +it is cold tun it into the vessel, which must be full; but not clay'd +up till near a month: make it the latter end of _September_, and keep +it a year in the vessel after it is clay'd up. + + +60. FRENCH BREAD. + +To half a peck of flour, put a full jill of new yeast, and a little +salt, make it with new milk (warmer than from the cow) first put the +flour and barm together, then pour in the milk, make it a little +stiffer than a seed-cake, dust it and your hands well with flour, pull +it in little pieces, and mould it with flour very quick; put it in the +dishes, and cover them with a warm cloth (if the weather requires it) +and let them rise till they are half up, then set them in the oven, +(not in the dishes, but turn them with tops down upon the peel;) when +baked rasp them. + + +61. _The fine_ RUSH CHEESE. + +Take one quart of cream, and put to it a gallon of new milk, pretty +warm, adding a good spoonful of earning; stir in a little salt, and set +it before the fire till it be cum'd; then put it into a vat in a cloth; +after a day and night turn it out of the vat into a rush box nine +inches in length and five in breadth. The rushes must be wash'd every +time the cheese is turn'd. + + +FINIS. + + + + +A BILL of FARE FOR EVERY SEASON of the YEAR. + + +For _JANUARY_. + + _First Course_. + At the Top Gravy Soop. + Remove Fish. + At the Bottom a Ham. + In the Middle stew'd Oysters or Brawn. + For the four corners. + A Fricassy of Rabbits, Scotch Collops, boil'd Chickens, Calf Foot + Pie, or Oyster Loaves. + + _Second Course_. + At the Top Wild Ducks. + At the Bottom a Turkey. + In the Middle Jellies or Lemon Posset. + For the four Corners. + Lobster and Tarts, Cream Curds, stew'd Pears or preserv'd Quinces. + +For _FEBRUARY_. + + _First Course_. + At the Top a Soop remove. + At the Bottom Salmon or stew'd Breast of Veal. + For the four Corners. + A Couple of Fowls with Oyster Sauce, Pudding, Mutton Cutlets, a + Fricassy of Pig's Ears. + + _Second Course_. + At the Top Partridges. + At the Bottom a Couple of Ducks. + For the four Corners. + Stew'd Apples, preserv'd Quinces, Custards, Almond Cheese Cakes. + In the Middle Jellies. + +For _MARCH_. + + _First Course_. + At the Top a boil'd Turkey, with Oyster Sauce. + At the bottom a Couple of roast Tongues or roast Beef. + In the Middle Pickles. + Two Side-dishes, a Pigeon Pie and Calf Head Hash. + For the four Corners. + Stew'd Crab or Oysters, Hunters Pudding, a brown Fricassy, stew'd + Eels, or broil'd Whitings. + + _Second Course_. + At the Top Woodcocks or wild Ducks. + At the Bottom Pig or Hare. + In the Middle Jellies or Sweetmeats. + For the four Corners. + Raspberry Cream, Tarts, stew'd Apples, and preserv'd Apricocks. + +For _APRIL_. + + _First Course_. + At the Top stew'd Fillet of Veal. + At the Bottom a roast Leg of Mutton. + Two Side-dishes, Salt Fish and Beef-Steaks. + In the Middle a Hunters Pudding. + + _Second Course_. + At the Top roast Chickens and Asparagus. + At the Bottom Ducks. + In the Middle preserv'd Oranges. + For the four Corners. + Damasin Pie, Cream Curds, Lobster, and cold Pot. + +For _MAY_. + + _First Course_. + At the Top stew'd Carp or Tench. + At the Bottom a stew'd Rump of Beef. + In the Middle a Sallet. + For the four Corners + A Fricassy of Tripes, boil'd Chickens, a Pudding, Olives of Veal. + + _Second Course_. + At the Top Rabbits or Turkey Pouts. + At the Bottom green Goose or young Ducks. + For the four Corners. + Lemon Cream, Quince Cream, Tarts, Almond Custards. + In the Middle Jellies. + +For _JUNE_. + + _First Course_. + At the Top roast Pike. + At the Bottom Scotch Collops. + In the Middle stew'd Crab. + For the four Corners. + Boil'd Chickens, Quaking Pudding, roast Tongue, with Venison Sauce, + Beans and Bacon. + + _Second Course_. + At the Top a Turkey. + At the Bottom Ducks or Rabbits. + In the Middle Strawberries. + Two Side dishes, roast Lobster and Pease. + For the four Corners. + Green Codlings, Apricock Custard, Sweetmeat Tarts, preserv'd Damsins, + or Flummery. + +For _JULY_. + + _First Course_. + At the Top green Pease Soop, remove stew'd Breast of Veal white. + At the Bottom a Haunch of Venison. + In the Middle a Pudding. + Two Side-dishes, a Dish of Fish, and a Fricassy of Rabbits. + + _Second Course_. + At the Top Partridges or Pheasants. + At the Bottom Ducks or Turkey. + In the Middle a Dish of Fruit. + For the four Corners. + Solomon Gundie, Lobster, Tarts, Chocolate Cream. + +For _AUGUST_. + + _First Course_. + At the Top Fish. + At the Bottom Venison Pasty. + In the Middle Herb Dumplings. + For the four Corners. + Fricassy of Rabbits, stew'd Pigeons, boil'd Chickens, Fricassy of + Veal Sweetbreads with Artichoke Bottoms. + + _Second Course_. + At the Top Pheasants or Partridges. + At the Bottom wild Ducks or Teal. + In the Middle Jellies or Syllabubs. + For the four Corners. + Preserv'd Apricocks, Almond Cheese-cakes, Custards, and Sturgeon. + +For _SEPTEMBER_. + + _First Course_. + At the Top collar'd Calf Head, with stew'd Pallets and Veal + Sweetbreads, and forc'd Meat-Balls. + At the Bottom Udder and Tongue or a Haunch of Venison + In the Middle an Ambler of Cockles, or roast Lobster. + Two Side dishes, Pigeon Pie and boiled Chickens. + + _Second Course_. + At the Top a roast Pheasant. + At the Bottom a Turkey. + For the four Corners. + Partridges, Artichoke-Bottoms fry'd, Oyster Loaves, and Teal. + +For _OCTOBER_. + + _First Course_. + At the Top stew'd Tench and Cod's Head. + At the Bottom roast Pork or a Goose. + Two Side-dishes, roast Fish, and boil'd Fowl and Bacon. + For the four Corners. + Jugg'd Pigeons, Mutton Collops, Beef Rolls, and Veal Sweetbreads + fricassy'd. + In the Middle minc'd Pies or Oyster Loaves. + + _Second Course_. + At the Top Wild Fowl. + At the Bottom a Hare. + In the Middle Jellies. + Two Side-dishes, roasted Lobster and fry'd Cream. + For the four Corners. + Preserv'd Quinces, or stew'd Pears, Sturgeon, cold Tongue, and + Orange Cheese Cakes. + +For _NOVEMBER_. + + _First Course_. + At the Top a Dish of Fish. + At the Bottom a Turkey Pie. + Two Side-dishes, Scotch Collops, and boil'd Tongue with Sprouts. + In the Middle scallop'd Oysters. + + _Second Course_. + At the Top a Dish of Wild Fowl. + At the Bottom roast Lobster. + In the Middle Lemon Cream. + For the four Corners. + Tarts, Curds, Apricocks, and Solomon Gundie. + +For _DECEMBER_. + + _First Course_. + At the Bottom boil'd Fowls. + Two Side dishes, Bacon and Greens, and a Dish of Scotch Collops. + In the Middle minc'd Pies or Pudding. + + _Second Course_. + At the Top a Turkey. + In the Middle hot Apple Pie. + For the four Corners. + Custard, Raspberry Cream, cold Pot and Crabs. + + + + +A SUPPER + +For _JANUARY_. + + At the Top a Dish of Plumb Gruel. + Remove, boil'd Fowls. + At the Bottom a Dish of Scotch Collops. + In the Middle Jellies. + For the four Corners. + Lobster, Solomon-Gundie, Custard, Tarts. + +For _FEBRUARY_. + + At the Top a Dish of Fish. + Remove, a Couple of roasted Fowls. + At the Bottom wild Ducks. + For the four Corners. + Collar'd Pig, Cheese Cakes, stew'd Apples and Curds. + In the Middle hot minc'd Pies. + +For _MARCH_. + + At the Top a Sack Posset. + Remove, a Couple of Ducks. + At the Bottom a boil'd Turkey, with Oyster Sauce. + In the Middle Lemon Posset. + Two Side-dishes, roasted Lobster, Oyster Pie. + For the four Corners. + Almond Custards, Flummery, Cheese-Cakes, and stew'd Apples. + +For _APRIL_. + + At the Top boiled Chickens. + At the Bottom a Breast of Veal. + In the Middle Jellies. + For the four Corners. + Orange Pudding, Custards, Tarts, and stew'd Oysters. + +For _MAY_. + + At the Top a Dish of Fish. + At the Bottom Lamb Steakes or Mutton. + In the Middle Lemon Cream or Jellies. + Two Side-dishes, Tarts, Raspberry Cream. + For the four Corners. + Veal sweetbreads, stew'd Spinage, with potched Eggs and Bacon, + Oysters in scallop'd Shells, boiled Chickens. + +For _JUNE_. + + At the Top boil'd Chickens. + At the Bottom a Tongue. + In the Middle Lemon Posset. + For the four Corners. + Cream Curds or Custards, potted Ducks, Tarts, Lobsters, Artichokes + or Pease. + +For _JULY_. + + At the Top Scotch Collops. + At the Bottom roast Chickens. + In the Middle stew'd Mushrooms. + For the four Corners. + Custards, Lobsters, split Tongue, and Solomon Gundie. + +For _AUGUST_. + + At the Top stewed Breast of Veal. + At the Bottom roast Turkey. + In the Middle Pickles or Fruit. + For the four Corners. + Cheese Cakes and Flummery, preserved Apricocks, preserved Quinces. + +For _SEPTEMBER_. + + At the Top boil'd Chickens. + At the Bottom a carbonated Breast of Mutton, with Caper Sauce. + In the Middle Oysters in scallop Shells, or stew'd Oysters. + Two Side Dishes, hot Apple Pie and Custard. + +For _OCTOBER_. + + At the Top Rice Gruel. + Remove, a Couple of Ducks. + At the Bottom a boil'd Turkey with Oyster Sauce. + In the Middle Jellies. + For the four Corners. + Lobster or Crab, Black Caps, Custard or Cream, Tarts or collar'd Pig. + +For _NOVEMBER_. + + At the Top Fish. + At the Bottom Ducks or Teal. + In the Middle Oyster Loaves. + Remove, a Dish of Fruit. + Two Side Dishes, minc'd Pies, Mutton Steaks, with Mushrooms and Balls. + +For _DECEMBER_. + + At the Top boil'd Chickens. + At the Bottom a Dish of Scotch Collops or Veal Cutlets. + In the Middle Brawn. + Remove, Tarts + For the four Corners. + Boil'd Whitings or fry'd Soles, new College Puddings, Tullouy + Sausages, Scotch Custard. + + +[Illustration: +_A_ SUPPER in _SUMMER_. + + 1 + 2 3 + 4 5 6 + 7 8 + 9 + +1. Boil'd Chickens. +2. Preserv'd Oranges or Apricocks. +3. Flummery. +4. Asparagus. +5. Lemon Posset. +6. Roast Lobster. +7. Stew'd Apples. +8. Almond Cheese Cakes. +9. Lamb.] + + +[Illustration: +_A_ DINNER in _SUMMER_. + + 1 + 2 3 4 + 5 + +1. Cod's Head or Salmon. +2. Boil'd Chickens. +3. A fine Pudding or roasted Lobster. +4. Beans and Bacon. +5. Stew'd Breast of Veal.] + + +[Illustration: +SECOND COURSE. + + 1 + 2 3 + 4 + 5 6 + 7 + +1. Two young Turkeys or Ducklings. +2. Stew'd Apples. +3. Custards. +4. Jellies or Lemon Posset. +5. Tarts. +6. Preserv'd Oysters. +7. Green Geese or young Rabbits.] + + +[Illustration: +_A_ DINNER in _WINTER_. + + 1 + 2 3 + 4 + 5 6 + 7 + +1. A Soop. +2. Scotch Collops. +3. Boil'd Chickens. +4. Stew'd Oysters or roasted Lobster. +5. A Hunters Pudding. +6. Roasted Tongue. +7. A Ham or roast Beef. +Remove. 1 Fish.] + + +[Illustration: +SECOND COURSE + + 1 + 2 3 + 4 5 6 + 7 8 + 9 + +1. A Turkey. +2. Almond Cheesecakes. +3. Sturgeon. +4. Partridges. +5. Jellies. +6. A Hare or Woodcocks. +7. Collar'd Cream. +8. Cream Curds. +9. Ducks or Pig.] + + +[Illustration: +_A_ SUPPER in _WINTER_. + + 1 + 2 3 + 4 + 5 6 + 7 + +1. Gruel or Sack Posset. +2. Tarts. +3. Lobster. +4. Jellies or Lemon Cream. +5. Solomon Gundie. +6. Custards. +7. Boil'd Turkey with Oyster Sauce. +Remove. 1. Wild Duck.] + + +[Illustration: +_A_ DINNER in _SUMMER_. + + 1 + 2 3 + 4 5 6 + 7 8 9 + 10 11 12 + 13 14 + 15 + + 1. Craw Fish Soop. + 2. Moor Game. + 3. A Granade. + 4. Apples stew'd green. + 5. Boil'd Partridge. + 6. Cherries. + 7. Stew'd Sweetbreads, and Pallets. + 8. Jellies or Pine-apples. + 9. Roast Teal. +10. Apricocks. +11. Artichokes. +12. Sweet-meat Tarts. +13. Fry'd Soals. +14. Turkey Pout roasted and larded. +15. A Haunch of Venison.] + + +[Illustration: +_A_ GRAND TABLE in _WINTER_. + + 1 + 2 3 4 + 5 6 7 8 + 9 10 11 12 13 + 14 15 16 17 + 18 19 20 + 21 + + 1. Vermicelly Soop. + 2. Sweet Patties. + 3. A Fricassy of Beast Patties. + 4. Stew'd Crab. + 5. Olives of Veal. + 6. Preserv'd Damsins. + 7. Preserv'd Oranges. + 8. Marinaded Pigeons. + 9. A boil'd Turkey with Oyster Sauce. +10. Cream Curds. +11. A Pyramid of dry'd Sweetmeats. +12. Flummery. +13. A Ham. +14. A white Fricassy of Chickens. +15. Preserv'd Apricocks. +16. Preserv'd Quinces. +17. A brown Fricassy of Rabbits. +18. A Fricassy of Veal Sweetmeats. +19. Minc'd Pies. +20. Oyster Loaves. +21. Haunce of Venison, or Roast Beef. +Remove. +1. Carp with Pheasant. +Remove. +2. Grapes. +Remove. +3. Collar'd Beef. +Remove. +4. Cheese-Cakes. +Remove. +5. Quails. +Remove. +8. Teal. +Remove. +9. Two roasted Lobsters. +Remove. +13. Woodcocks or Partridges. +Remove. +14. Artichokes or young Peas. +Remove. +17. Snipes. +Remove. +18. Tarts. +Remove. +19. Collar'd Pig. +Remove. +20. Fruit. +Remove. +21. Wild Ducks.] + + + + +INDEX. + + +Those mark'd [thus +] are in the Supplement. + +_A + +Almond Posset to make + ----Cakes, do. + ----Cheese Cakes do. ++ ----do another Way + ----Puffs do. + ----Butter do. ++ ----do. another Way + ----Flummery do ++ ----Biskets +Amblet of Cockles, do. +Apple Dumplins, do. + ----to stew + ----another Way +Artichoke Bottoms to fry + ----to fricassy ++ ----to Dry +Apricock Pudding to make ++ ----Jumballs do. + ----Custard do. + ----Chips or Peaches do. + ----to preserve + ----to make Marmalade + ----to dry + ----do like Prunella's + ----to preserve Green + ----do. another Way +Ale Orange to make ++ ----bad into strong Beer + ----Posset, to make +Asparagus, or Green Pease to keep. +Angelico, to candy + +B + +Beef, Brisket to stew + ----Rump, do. +Beef Olives, to make + ----Rolls, do. + ----Rump, to ragoo + ----Collar'd to eat cold + ----Dutch to make + ----to pot + ----Steaks to fry + ----do. another Way +Berries to bottle +Brain Cakes to make +Black Caps, to make +Brandy Orange to make ++ ----Lemon do. ++ Lemon do. another Way + ----black Cherry, do. + ----Raspberry, do. + ----Ratisie, do. ++ ----do. another Way +Brockly, to boil +Beast Kidneys, to roast +Beans Kidneys to keep +Buttons Mushrooms, to pickle +Barberries to keep instead of preserving ++ ----Cakes ++ ----Drops + ----preserving + ----to pickle + ----to preserve for Tarts + ----to keep all the Year +Barley Sugar, to make ++ Black Paper to make for drawing Patterns + +C + +Cabbage, to pickle +Cake Caraway to make ++ ----Rich white Plumb Cake ++ Cake ++ Cake, Ising for + ----great, do. + ----Ising for it + ----Bisket, to make + ----Raspberry Cakes +Cake Portugal, do. + ----Orange, do. + ----Shrewsbury, do. ++ ----Bath + ----Gingerbread, do. + ----Seed, do. + ----Queen, do. + ----King, do. + ----Angelico, do. ++ ----Oatmeal, do. + ----Breakfast, do. + ----fine, do. + ----to keep all the Year + ----Plumb, do. + ----Little Plumb, do. + ----Plumb another Way + ----do. ordinary +Calf's Head collar'd to eat hot + ----do. to eat cold + ----hash'd + ----do. white + ----Pye of, to make + ----do. another Way + ----to ragoo + ----to roast, to eat like Pig + ----Feet to fricassy white + ----to fry in Butter + ----do. in Eggs + ----to make minc'd Pies of + ----to make Pie of + ----Jelly, to make + ----Flummery, do. ++ Chars to pot +Catchup to make ++ ----Walnut do. ++ ----fine do. +Cheese Cakes do. + ----Lemon, do. + ----common do. + ----without Currans do. +Cheese Slipcoat, to make ++ ----fine Rush + ----Bullies, do. + ----Cream, do. +Cherries, to preserve for drying + ----to preserve + ----to dry +Colliflower to pickle white + ----another Way +Chickens to fricassy white + ----do brown + ----surprize + ----to boil ++ ----Pie hot +Collops Scotch, to make + ----another Way + ----another Way +Collops minc'd, to make +Cod's Head, to dress + ----Zoons, do. +Cockles, to pickle +Cordial Water of Cowslips, to make +Cowslip Syrup, do. +Cracknels, do. +Cream Lemon, do. + ----do. to make yellow + ----do. another Way + ----Orange + ----Quince + ----any preserv'd Fruit ++ Cream burnt + ----to fry to eat hot + ----Chocolate to make + ----Gooseberry, do. + ----Apple, do. + ----Curds, do. + ----Rice or Almond do. +Cucumbers, to pickle + ----another Way + ----to make Mange of + ----to make pickle for + ----to stew + ----to fry for Mutton Sauce + ----Soop to make +Curranberries, to pickle + ----to preserve in Bunches ++ ----to preserve whole + ----to make Jelly of +Custard Almond + ----Sagoo + ----Scotch, to eat hot +Cyder, to make + +D + +Damsins to preserve + ----do. for Tarts + ----do. to keep + ----do. bottle +Drops Ratisie, to make + ----Lemon, do. +Ducks to boil + ----to stew + ----do. to stew whole +Dumplings Herb, to make + ----plain Fruits + ----Apple + +E + +Eels to collar + ----to stew + ----to pitchcock + ----Pie, to make +Eggs to fricassy white + ----do. brown + ----to stew in Gravy + ----Pie, to make +Elder Buds, to pickle + ----to make pickle for + +F + +Fowl, to force ++ ----Feet +Fritters Fruit to make + ----Apple, do. + ----Oatmeal, do. +Fruit to preserve green + ----do. all the Year +French bread to make ++ another Way + +G + +Girkins, to pickle +Gilliflowers, do. ++ Ginger to candy +Gingerbread white ++ ----York ++ ----in little Tins + ----red + ----another Way +Gooseberry Cake + ----to bottle + ----to preserve + ----do. red ++ Granade ++ Grapes to preserve all Winter ++ ----another Way +Gruel Sagoo + ----Plumb + ----Rice +Goofer Wafers to make + +H + +Hams or Tongues to salt +Hare, to stew + ----to pot + ----to jugg + ----to roast with a Pudding in the Belly +Hedge Hogs Cupid, to make + ----Almond +Herrings to boil + ----to fry + ----to pickle + ----to keep all the Year +Hotch potch, to make + +J + +Jam Cherry to make + ----Bullies, do. + ----Damsins, do. ++ Jelly brown ++ Jelly Curran +Jambals, do. + ----another Way + +L + +Lamb Leg of, boiled with Loyn fry'd ++ Larks in Jelly +Lamb with Chickens boil'd + ----fricassy white + ----fricassy brown +Lobster or Crab to roast ++ ----A L'Italienne + ----to butter +Leatch, to make +Loaves Oyster, do. + +M + +Macaroons, to make +Mango of Codlins ++ Mellon, do. +Mead strong, do. + ----another Way ++ ----another Way +Milk mull'd, a Dish of +Mulberries, to preserve whole +Muscles, to pickle, +Mushrooms, to pot + ----to stew + ----to pickle + ----another Way + ----another Way + ----to fry + ----powder to make +Mutton stew'd Fillet of + ----Shoulder forced + ----Breast to collar + ----do. another Way + ----do. to carbonade +Mutton Chine roasted, with Sallery + ----Chops, to make + ----Leg forc'd + ----French Cutlets to make + ----Steads to fry + ----artificial Venison, to make + ----Leg of, to salt to eat like Ham + +N + +Neat's Tongue Pie, to make +Nasturtian Buds to pickle + +O + +Onions to pickle +Orange Chips to preserve to put into Glasses + ----or Lemons to preserve + ----Chips another Way + ----Marmalade to make + ----to preserve Oranges whole ++ ----to candy whole + ----Tarts, to make +Oysters Scotch to make + ----to stew ++ ----to lard + ----to fry + ----to scallop + ----to pickle ++ Ox Lips to dress + +P + +Pallets stew'd +Pancakes, clare + ----Rice ++ Partridges, to pot ++ Do. another Way +Parsnips to fry to look like Trout ++ Poverade, to make +Parsnips, another Way +Paste to make for a standing Pie + ----for Tarts + ----do. another Way + ----do. do. + ----for Venison Pasty + ----of Pippens, white + ----of do. green + ----of do. red +Patties savoury to make + ----sweet +Pears to dry +Pears or Pippens to dry without Sugar +Pigeons to make a Pulpatoon + ----to stew + ----to pot + ----boil'd with fricassy sauce + ----marmonaded + ----to jugg + ----to pickle + ----to broil whole +Pig Royal to make + ----to collar + ----Ears to fricassy + ----like Lamb in Winter + ----Head roll'd, to eat like Brown +Pike to eat like Sturgeon + ----to stew + ----to roast with a Pudding in the Belly +Plumbs to preserve +Plumb Porridge to make +Pork to pickle +Posset Sack to make + ----another Way + ----to make Froth for + ----Lemon +Potatoe Crabs to pickle +Pudding black to make + ----Custard + ----Orange + ----do. another Way + ----do. another Way + ----do. another Way +Do. another Way ++ ----Lemon another Way + ----Oatmeal do. ++ Almond Pudding ++ Do. another Way + ----Apple do. + ----Ground Rice do. + ----Gooseberry do. + ----Collage do. + ----Potatoe ++ ----do. another Way + ----Carrot ++ ----Carrot another Way + ----Quaking to make + ----do. another Way + ----do. do. + ----Sagoo + ----Pearl Barley + ----Calf's Foot + ----Hunting ++ ----do another Way + ----Liver + ----for Hare + ----Herb ++ ----White Pot another Way + ----Curd + ----white in Skins + ----Marrow + ----Bread + ----Colliflower +Punch Milk, to make + ----another Way + ----do. + ----do. + ----Acid for to make +Purslain to pickle +Pie rich to make +Pie Eel +Pie Turbot-Head + ----Herring + ----Orange + ----Ham + ----Woodcock + ----sweet Chicken + ----savoury do. + ----sweet Veal + ----Candle for + ----Hare + ----another Way + ----minc'd + ----another Way + ----Oyster + ----Codlim +Pickle for Salmon + +Q + +Quidenny to make + ----Quinces to preserve + ----do. another Way + ----Cream to make + ----to make white + ----Marmalade to make + +R + +Rabbets to fricassy brown + ----do. white + ----pull'd + ----dressed, to look like Moor game +Raspberry and Strawberry Fool, to make + +S + +Salmon, to collar ++ Salmon en Maigre + ----to pot +Sprouts Savry to boil + ----Cabbage, do. +Sauce for a Rump of Beef +Sauce for Neck of Veal + ----for Turkey + ----for boil'd Rabbits + ----for Pike +Sauce for boil'd Salmon or Turbot + ----for Haddock or Cod + ----for Salmon or Turbot + ----for tame Ducks + ----for green Goose + ----another Way + ----for Chickens + ----for Turkey, another Way + ----for Tongues + ----for Cod's Head + ----for a Cod's Head another Way + ----for Flesh or Fish +Soop Vermicelly + ----Hare + ----green Pease + ----Onion + ----do. Pease in Winter + ----do. in Lent + ----Craw Fish ++ ----white or Almond + ----Scotch + ----do without Water +Sausages Pollony to make ++ Sheep Rumps with Rice ++ ----Tongues broil'd +Shrimps to pickle +Shrub Orange +Solomon Gundie to eat in Lent + ----another Way +Smelts to pot + ----to pickle +Spinage stew'd with Eggs +Spinage Toasts to make +Sturgeon artificial to make + ----how to order +Sturgeon how to make Pickle for +Sugar to know when Candy Height +Syllabubs whip'd to make +Syrup of Gilliflowers to make + ----of Mulberries + ----of Violets ++ ----of Poppies +Stock to make for Hartshorn Jelly +Sack Posset to make +Shell Paste do. +Stuffing for Beast Kidney + +T + +Tansey to make + ----another Way + ----do. + ----boil'd +Tarts marrow to make + ----transparent + ----sweetmeat +Toasts fry'd to make +Tongues to roast + ----to pot + ----Sheep or Hog, to broil +Tripes to fricassy + ----to eat like Chickens +Trout, or other Fish to fry +Trench or Carp to stew ++ Mock turtle +Turkey to boil + ----to roast + ----to pot + ----A-la Daube + +V + +Veal Breast of, to brown Ragoo + ----do. berries + ----to roll + ----to stew + ----to stew Fillet + ----Breast of, to roll + ----to make savoury + ----to roast savoury ++ ----Couley + ----Knuckles, to boil + ----Sweetbreads to fricassy + ----Cutlets to make + ----another Way + ----do. +Venison to pot + ----Haunch of, to roast +Vinegar, to make of Gooseberries + ----another Way + ----do ++ ----do. + +W + +Walnuts, to pickle green + ----do. black + ----to make Pickle for + ----do. white +Whigs to make +Wild Fowl to pot +Wine Elder to make + ----do. Flower + ----Gooseberry + ----another Way +Wine_ + + + + + +End of Project Gutenberg's English Housewifery Exemplified, by Elizabeth Moxon + +*** END OF THE PROJECT GUTENBERG EBOOK 10072 *** diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..918386e --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #10072 (https://www.gutenberg.org/ebooks/10072) diff --git a/old/10072.txt b/old/10072.txt new file mode 100644 index 0000000..140749b --- /dev/null +++ b/old/10072.txt @@ -0,0 +1,8253 @@ +Project Gutenberg's English Housewifery Exemplified, by Elizabeth Moxon + +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.org + + +Title: English Housewifery Exemplified + In above Four Hundred and Fifty Receipts Giving Directions + for most Parts of Cookery + +Author: Elizabeth Moxon + +Release Date: November 13, 2003 [EBook #10072] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK ENGLISH HOUSEWIFERY EXEMPLIFIED *** + + + + +Produced by David Starner, Beth Trapaga and the Online Distributed +Proofreading Team. Scans from Biblioteca de la Universitat de Barcelona + + + + + +_ENGLISH_ HOUSEWIFRY + +EXEMPLIFIED + + +In above FOUR HUNDRED AND FIFTY RECEIPTS, +Giving DIRECTIONS in most PARTS of COOKERY; +And how to prepare various SORTS of + SOOPS, CAKES, + MADE-DISHES, CREAMS, + PASTES, JELLIES, + PICKLES, MADE-WINES, &c. + +With CUTS for the orderly placing the DISHES and COURSES; also Bills +of Fare for every Month in the Year; and an alphabetical INDEX to the +Whole. + +A BOOK necessary for Mistresses of Families, higher and lower Women +Servants, and confined to Things USEFUL, SUBSTANTIAL and SPLENDID, +and calculated for the Preservation of HEALTH, and upon the Measures +of _Frugality_, being the Result of thirty Years _Practice_ and +_Experience_. + + +By ELIZABETH MOXON. + + +WITH An APPENDIX CONTAINING, +Upwards of Sixty RECEIPTS, of the most valuable Kind, communicated to +the Publisher by several Gentlewomen in the Neighbourhood, distinguished +by their extraordinary Skill in HOUSEWIFRY. + +THE RETURNS OF SPIRITUAL COMFORT and GRIEF, In a Devout SOUL. + +Represented by an Intercourse of Letters to the Right Honourable Lady +LETICE, Countess of Falkland, in her Life Time. + +Publish'd for the Benefit and Ease of all who labour under Spiritual +Afflictions. + + +1764. + + + + +THE PREFACE + +It is not doubted but the candid Reader will find the following BOOK in +correspondence with the title, which will supersede the necessity of +any other recommendation that might be given it. + +As the complier of it engaged in the undertaking at the instance and +importunity of many persons of eminent account and distinction, so she +can truly assure them, and the world, that she has acquitted herself +with the utmost care and fidelity. + +And she entertains the greater hopes that her performance will meet +with the kinder acceptance, because of the good opinion she has been +held in by those, her ever honour'd friends, who first excited her to +the publication of her BOOK, and who have been long eye-witnesses of +her skill and behaviour in the business of her calling. + +She has nothing to add, but her humblest thanks to them, and to all +others with whom she has received favour and encouragement. + + + + +_ENGLISH_ HOUSEWIFRY. + + +1. _To make_ VERMICELLY SOOP. + +Take a neck of beef, or any other piece; cut off some slices, and fry +them with butter 'till they are very brown; wash your pan out every +time with a little of the gravy; you may broil a few slices of the beef +upon a grid-iron: put all together into a pot, with a large onion, a +little salt, and a little whole pepper; let it stew 'till the meat is +tender, and skim off the fat in the boiling; them strain it into your +dish, and boil four ounces of vermicelly in a little of the gravy 'till +it is soft: Add a little stew'd spinage; then put all together into a +dish, with toasts of bread; laying a little vermicelly upon the toast. +Garnish your dish with creed rice and boil'd spinage, or carrots slic'd +thin. + + +2. CUCUMBER SOOP. + +Take a houghil of beef, break it small and put it into a stew-pan, with +part of a neck of mutton, a little whole pepper, an onion, and a little +salt; cover it with water, and let it stand in the oven all night, then +strain it and take off the fat; pare six or eight middle-siz'd +cucumbers, and slice them not very thin, stew them in a little butter +and a little whole pepper; take them out of the butter and put 'em in +the gravy. Garnish your dish with raspings of bread, and serve it up +with toasts of bread or _French_ roll. + + +3. _To make_ HARE SOOP. + +Cut the hare into small pieces, wash it and put it into a stew-pan, +with a knuckle of veal; put in it a gallon of water, a little salt, and +a handful of sweet herbs; let it stew 'till the gravy be good; fry a +little of the hare to brown the soop; you may put in it some crusts of +write bread among the meat to thicken the soop; put it into a dish, +with a little stew'd spinage, crisp'd bread, and a few forc'd-meat +balls. Garnish your dish with boil'd spinage and turnips, cut it in +thin square slices. + + +4. _To make Green_ PEASE SOOP. + +Take a neck of mutton, and a knuckle of veal, make of them a little +good gravy; then take half a peck of the greenest young peas, boil and +beat them to a pulp in a marble mortar; then put to them a little of +the gravy; strain them through a hair sieve to take out all the pulp; +put all together, with a little salt and whole pepper; then boil it a +little, and if you think the soop not green enough, boil a handful of +spinage very tender, rub it through a hair-sieve, and put into the soop +with one spoonful of wheat-flour, to keep it from running: You must not +let it boil after the spinage is put in, it will discolour it; then cut +white bread in little diamonds, fry them in butter while crisp, and put +it into a dish, with a few whole peas. Garnish your dish with creed +rice, and red beet-root. + +You may make asparagus-soop the same way, only add tops of asparagus, +instead of whole pease. + + +5. _To make_ ONION SOOP. + +Take four or five large onions, pill and boil them in milk and water +whilst tender, (shifting them two or three times in the boiling) beat +'em in a marble mortar to a pulp, and rub them thro' a hair-sieve, and +put them into a little sweet gravy; then fry a few slices of veal, and +two or three slices of lean bacon; beat them in a marble mortar as +small as forc'd-meat; put it into your stew-pan with the gravy and +onions, and boil them; mix a spoonful of wheat-flour with a little +water, and put it into the soop to keep it from running; strain all +through a cullender, season it to your taste; then put into the dish a +little spinage stew'd in butter, and a little crisp bread; so serve it +up. + + +6. _Common_ PEASE SOOP _in Winter_. + +Take a quart of good boiling pease which put into a pot with a gallon +of soft water whilst cold; add thereto a little beef or mutton, a +little hung beef or bacon, and two or three large onions; boil all +together while your soop is thick; salt it to your taste, and thicken +it with a little wheat-flour; strain it thro' a cullender, boil a +little sellery, cut it in small pieces, with a little crisp bread, and +crisp a little spinage, as you would do parsley, then put it in a dish, +and serve it up. Garnish your dish with raspings of bread. + + +7. _To make_ PEASE SOOP _in Lent_. + +Take a quart of pease, put them into a pot with a gallon of water, two +or three large onions, half a dozen anchovies, a little whole pepper +and salt; boil all together whilst your soop is thick; strain it into a +stew-pan through a cullender, and put six ounces of butter (work'd in +flour) into the soop to thicken it; also put in a little boil'd +sellery, stew'd spinage, crisp bread, and a little dry'd mint powdered; +so serve it up. + + +8. CRAW-FISH SOOP. + +Take a knuckle of veal, and part of a neck of mutton to make white +gravy, putting in an onion, a little whole pepper and salt to your +taste; then take twenty crawfish, boil and beat them in a marble +mortar, adding thereto alittlee of the gravy; strain them and put them +into the gravy; also two or three pieces of white bread to thicken the +soop; boil twelve or fourteen of the smallest craw-fish, and put them +whole into the dish, with a few toasts, or _French_ roll, which you +please; so serve it up. + +You may make lobster soop the same way, only add into the soop the +seeds of the lobster. + + +9. _To make_ SCOTCH SOOP. + +Take a houghil of beef, cut it in pieces, with part of a neck of +mutton, and a pound of _French_ barley; put them all into your pot, +with six quarts of water; let it boil 'till the barley be soft, then +put in a fowl; as soon as 'tis enough put in a handful of red beet +leaves or brocoli, a handful of the blades of onions, a handful of +spinage, washed and shred very small; only let them have a little boil, +else it will spoil the greenness. Serve it up with the fowl in a dish, +garnish'd with raspings of bread. + + +10. _To make_ SOOP _without Water_. + +Take a small leg of mutton, cut it in slices, season it with a little +pepper and salt; cut three middling turnips in round pieces, and three +small carrots scrap'd and cut in pieces, a handful of spinage, a little +parsley, a bunch of sweet herbs, and two or three cabbage lettice; cut +the herbs pretty small, lay a row of meat and a row of herbs; put the +turnips and carrots at the bottom of the pot, with an onion, lay at the +top half a pound of sweet butter, and close up the pot with coarse +paste; them put the pot into boiling water, and let it boil for four +hours; or in a slow oven, and let it stand all night; when it is enough +drain the gravy from the meat, skim off the fat, then put it into your +dish with some toasts of bread, and a little stew'd spinage; to serve +it up. + + +11. _To stew a_ BRISKET _of_ BEEF. + +Take the thin part of a brisket of beef, score the skin at the top; +cross and take off the under skin, then take out the bones, season it +highly with mace, a little salt, and a little whole pepper, rub it on +both sides, let it lay all night, make broth of the bones, skim the fat +clean off, put in as much water as will cover it well, let it stew over +a slow fire four or five hours, with a bunch of sweet herbs and an +onion cut in quarters; turn the beef over every hour, and when you find +it tender take it out of the broth and drain it very well, having made +a little good strong gravy. + +A ragoo with sweet-breads cut into pieces, pullets tenderly boil'd and +cut in long pieces; take truffles and morels, if you have any +mushrooms, with a little claret, and throw in your beef, let it stew a +quarter of an hour in the ragoo, turning it over sometimes, then take +out your beef, and thicken your ragoo with a lump of butter and a +little flour. Garnish your dish with horse-radish and pickles, lay the +ragoo round your beef, and a little upon the top; so serve it up. + + +12. _To stew a_ RUMP _of_ BEEF. + +Take a fat rump of young beef and cut off the fag end, lard the low +part with fat bacon, and stuff the other part with shred parsley; put +it into your pan with two or three quarts of water, a quart of Claret, +two or three anchovies, an onion, two or three blades of mace, a little +whole pepper, and a bunch of sweet herbs; stew it over a slow fire five +or six hours, turning it several times in the stewing, and keep it +close cover'd; when your beef is enough take from it the gravy, thicken +part of it with a lump of butter and flour, and put it upon the dish +with the beef. Garnish the dish with horse-radish and red-beet root. +There must be no salt upon the beef, only salt the gravy to your taste. + +You may stew part of a brisket, or an ox cheek the same way. + + +13. _To make_ OLIVES _of_ BEEF. + +Take some slices of a rump (or any other tender piece) of beef, and +beat them with a paste pin, season them with nutmeg, pepper and salt, +and rub them over with the yolk of an egg; make a little forc'd-meat of +veal, beef-suet, a few bread crumbs, sweet-herbs, a little shred mace, +pepper, salt, and two eggs, mixed all together; take two or three +slices of the beef, according as they are in bigness, and a lump of +forc'd-meat the size of an egg; lay your beef round it, and roll it in +part of a kell of veal, put it into an earthen dish, with a little +water, a glass of claret, and a little onion shred small; lay upon them +a little butter, and bake them in an oven about an hour; when they come +out take off the fat, and thicken the gravy with a little butter and +flour; six of them is enough for a side dish. Garnish the dish with +horseradish and pickles. + +You may make olives of veal the same way. + + +14. _To fry_ BEEF-STEAKS. + +Take your beef steaks and beat them with the back of a knife, fry them +in butter over a quick fire, that they may be brown before they be too +much done; when they are enough put them into an earthen pot whilst you +have fry'd them all; pour out the fat, and put them into your pan with +a little gravy, an onion shred very small, a spoonful of catchup and a +little salt; thicken it with a little butter and flour, the thickness +of cream. Garnish your dish with pickles. + +Beef-steaks are proper for a side-dish. + + +15. BEEF-STEAKS _another Way_. + +Take your beef-steaks and beat them with the back of a knife, strow +them over with a little pepper and salt, lay them on a grid-iron over a +clear fire, turning 'em whilst enough; set your dish over a +chafing-dish of coals, with a little brown gravy; chop an onion or +Shalot as small as pulp, and put it amongst the gravy; (if your steaks +be not over much done, gravy will come therefrom;) put it on a dish and +shake it all together. Garnish your dish with shalots and pickles. + + +16. _A_ SHOULDER _of_ MUTTON _forc'd_. + +Take a pint of oysters and chop them, put in a few bread-crumbs, a +little pepper, shred mace, and an onion, mix them all together, and +stuff your mutton on both sides, then roast it at a slow fire, and +baste it with nothing but butter; put into the dripping-pan a little +water, two or three spoonfuls of the pickle of oysters, a glass of +claret, an onion shred small, and an anchovy; if your liquor waste +before your mutton is enough, put in a little more water; when the meat +is enough, take up the gravy, skim off the fat, and thicken it with +flour and butter; then serve it up. Garnish your dish with horse-radish +and pickles. + + +17. _To stew a_ FILLET _of_ MUTTON. + +Take a fillet of mutton, stuff it the same as for a shoulder, half +roast it, and put it into a stew pan with a little gravy, a jill of +claret, an anchovy, and a shred onion; you may put in a little +horse-radish and some mushrooms; stew it over a slow fire while the +mutton is enough; take the gravy, skim off the fat, and thicken it with +flour and butter; lay forc'd-meat-balls round the mutton. Garnish your +dish with horse-radish and mushrooms. + +It is proper either for a side-dish or bottom dish; if you have it for +a bottom-dish, cut your mutton into two fillets. + + +18. _To Collar a Breast of_ MUTTON. + +Take a breast of mutton, bone it, and season it with nutmeg, pepper and +salt, rub it over with the yolk of an egg; make a little forc'd-meat of +veal or mutton, chop it with a little beef-suet, a few bread-crumbs, +sweet herbs, an onion, pepper and salt, a little nutmeg, two eggs, and +a spoonful or two of cream; mix all together and lay it over the +mutton, roll it up and bind it about with course inkle; put it into an +earthen dish with a little water, dridge it over with flour, and lay +upon it a little butter; it will require two hours to bake it. When it +is enough take up the gravy, skim off the fat, put in an anchovy and a +spoonful of catchup, thicken it with flour and butter; take the inkle +from the mutton and cut it into three or four rolls; pour the sauce +upon the dish, and lay about it forc'd-meat-balls. Garnish your dish +with pickles. + + +19. _To Collar a Breast of_ MUTTON _another Way_. + +Take a breast of mutton, bone it, and season it with nutmeg, pepper and +salt; roll it up tight with coarse incle and roast it upon a spit; when +it is enough lay it whole upon the dish. Then take four or six +cucumbers, pare them and cut them in slices, not very thin; likewise +cut three or four in quarters length way, stew them in a little brown +gravy and a little whole pepper; when they are enough thicken them with +flour and butter the thickness of cream; so serve it up. Garnish your +dish with horse-radish. + + +20. _To Carbonade a Breast of_ MUTTON. + +Take a breast of mutton, half bone it, nick it cross, season it with +pepper and salt; then broil it before the fire whilst it be enough, +strinkling it over with bread-crumbs; let the sauce be a little gravy +and butter, and a few shred capers; put it upon the dish with the +mutton. Garnish it with horse-radish and pickles. + +This is proper for a side-dish at noon, or a bottom-dish at night. + + +21. _A Chine of_ MUTTON _roasted, with stew'd_ SELLERY. + +Take a loyn of mutton, cut off the thin part and both ends, take off +the skin, and score it in the roasting as you would do pork; then take +a little sellery, boil it, and cut it in pieces about an inch long, put +to it a little good gravy, while pepper and salt, two or three +spoonfuls of cream and a lump of butter, so thicken it up, and pour it +upon your dish with your mutton.--This is proper for a side-dish. + + +22. MUTTON-CHOPS. + +Take a leg of mutton half-roasted, when it is cold cut it in thin +pieces as you would do any other meat for hashing, put it into a +stew-pan with a little water or small gravy, two or three spoonfuls of +claret, two or three shalots shred, or onions, and two or three +spoonfuls of oyster pickle; thicken it up with a little flour, and so +serve it up. Garnish your dish with horse-radish and pickles. + +You may do a shoulder of mutton the same way, only boil the blade-bone, +and lie in the middle. + + +23. _A forc'd_ LEG _of_ MUTTON. + +Take a leg of mutton, loose the skin from the meat, be careful you do +not cut the skin as you loosen it; then cut the meat from the bone, and +let the bone and skin hang together, chop the meat small, with a little +beef-suet, as you would do sausages; season it with nutmeg, pepper and +salt, a few bread-crumbs, two or three eggs, a little dry'd sage, shred +parsley and lemon-peel; then fill up the skin with forc'd-meat, and lay +it upon an earthen dish; lay upon the meat a little flour and butter, +and a little water in the dish; it will take an hour and a half baking; +when you dish it up lay about it either mutton or veal chollops, with +brown gravy sauce. Garnish your dish with horse-radish and lemon. You +may make a forc'd leg of lamb the same way. + + +24. _To make_ FRENCH CUTLETS _of_ MUTTON. + +Take a neck of mutton, cut it in joints, cut off the ends of the long +bones, then scrape the meat clean off the bones about an inch, take a +little of the inpart of the meat of the cutlets, and make it into +forc'd-meat; season it with nutmeg, pepper, and salt; then lay it upon +your cutlets, rub over them the yolk of an egg to make it stick; chop a +few sweet herbs, and put to them a few bread-crumbs, a little pepper +and salt, and strew it over the cutlets, and wrap them in double +writing-paper; either broil them before the fire or in an oven, half an +hour will do them; when you dish them up, take off the out-paper, and +set in the midst of the dish a little brown gravy in a china-bason; you +may broil them without paper if you please. + + +25. _To fry_ MUTTON STEAKS. + +Take a loyn of mutton, cut off the thin part, then cut the rest into +steaks, and flat them with a bill, season them with a little pepper and +salt, fry them in butter over a quick fire; as you fry them put them +into a stew-pan or earthen-pot, whilst you have fried them all; then +pour the fat out of the pan, put in a little gravy, and the gravy that +comes from the steaks, with a spoonful of claret, an anchovy, and an +onion or a shalot shred; shake up the steaks in the gravy, and thicken +it with a little flour; so serve them up. Garnish your dish with horse +radish and shalots. + + +26. _To make artificial_ VENISON _of_ MUTTON. + +Take a large shoulder of mutton, or a middling fore quarter, bone it, +lay it in an earthen dish, put upon it a pint of claret, and let it lie +all night; when you put it into your pasty-pan or dish, pour on the +claret that it lay in, with a little water and butter; before you put +it into your pasty-pan, season it with pepper and salt; when you make +the pasty lie no paste in the bottom of the dish. + + +27. _How to brown Ragoo a_ BREAST _of_ VEAL. + +Take a breast of veal, cut off both the ends, and half roast it; then +put it into a stew-pan, with a quart of brown gravy, a spoonful of +mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew +over a slow fire whilst your veal is enough; then put in two or three +shred mushrooms or oysters, two or three spoonfuls of white wine; +thicken up your sauce with flour and butter; you may lay round your +veal some stew'd morels and truffles; if you have none, some pallets +stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs +and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut +in pieces, and lay over the veal, or fry'd oysters; when you fry your +oysters you must dip them in egg and flour mixed. Garnish your dish +with lemon and pickles. + + +28. _A Herico of a_ BREAST _of_ VEAL, French _Way_. + +Take a breast of veal, half roast it, then put it into a stew-pan, with +three pints of brown gravy; season your veal with nutmeg, pepper and +salt; when your veal is stew'd enough, you may put in a pint of green +peas boil'd. Take six middling cucumbers, pare and cut them in quarters +long way, also two cabbage-lettices, and stew them in brown gravy; so +lay them round your veal when you dish it up, with a few +forc'd-meat-balls and some slices of bacon. Garnish your dish with +pickles, mushrooms, oysters and lemons. + + +29. _To roll a_ BREAST _of_ VEAL. + +Take a breast of veal, and bone it, season it with nutmeg, pepper and +salt, rub it over with the yolk of an egg, and strew it over with sweet +herbs shred small, and some slices of bacon, cut thin to lie upon it, +roll it up very tight, bind it with coarse inkle, put it into an +earthen dish with a little water, and lay it upon some lumps of butter; +strew a little seasoning on the outside of your veal, it will take two +hours baking; when it is baked take off the inkle and cut it in four +rolls, lay it upon the dish with a good brown gravy-sauce: lay about +your veal the sweet-bread fry'd, some forc'd-meat-balls, a little crisp +bacon, and a few fry'd oysters if you have any; so serve it up. Garnish +your dish with pickles and lemon. + + +30. _A stew'd_ BREAST _of_ VEAL. + +Take the fattest and whitest breast of veal you can get, cut off both +ends and boil them for a little gravy; take the veal and raise up the +thin part, make a forc'd-meat of the sweet-bread boil'd, a few +bread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonful +or two of cream, and a little nutmeg, mix'd all together; so stuff the +veal, skewer the skin close down, dridge it over with flour, tie it up +in a cloth, and boil it in milk and water about an hour. For the sauce +take a little gravy, about a jill of oysters, a few mushrooms shred, a +little lemon shred fine, and a little juice of lemon; so thicken it up +with flour and butter; when you dish it up pour the same over it; lay +over it a sweet-bread or two cut in slices and fry'd, and fry'd +oysters. Garnish your dish with lemon, pickles and mushrooms. + +This is proper for a top dish either at noon or night. + + +31. _To stew a_ FILLET _of_ VEAL. + +Take a leg of the best whye veal, cut off the dug and the knuckle, cut +the rest into two fillets, and take the fat part and cut it in pieces +the thickness of your finger; you must stuff the veal with the fat; +make the hole with a penknife, draw it thro' and skewer it round; +season it with pepper, salt, nutmeg, and shred parsley; then put it +into your stew-pan, with half a pound of butter, (without water) and +set it on your stove; let it boil very slow and cover it close up, +turning it very often; it will take about two hours in stewing; when it +is enough pour the gravy from it, take off the fat, put into the gravy +a pint of oysters and a few capers, a little lemon-peel, a spoonful or +two of white wine, and a little juice of lemon; thicken it with butter +and flour the thickness of cream; lay round it forc'd-meat-balls and +oysters fry'd, and so serve it up. Garnish your dish with a few capers +and slic'd lemon. + + +32. _To make_ SCOTCH COLLOPS. + +Take a leg of veal, take off the thick part and cut in thin slices for +collops, beat them with a paste-pin 'till they be very thin; season +them with mace, pepper and salt; fry them over a quick fire, not over +brown; when they are fried put them into a stew-pan with a little +gravy, two or three spoonfuls of white wine, two spoonfuls of +oyster-pickle if you have it, and a little lemon-peel; then shake them +over a stove in a stew-pan, but don't let them boil over much, it only +hardens your collops; take the fat part of your veal, stuff it with +forc'd-meat, and boil it; when it is boiled lay it in the middle of +your dish with the collops; lay about your collops slices of crisp +bacon, and forc'd-meat-balls. Garnish your dish with slices of lemon +and oysters, or mushrooms. + + +33. _To make_ VEAL CUTLETS. + +Take a neck of veal, cut it in joints, and flatten them with a bill; +cut off the ends of the bones, and lard the thick part of the cutlets +with four or five bits of bacon; season it with nutmeg, pepper and +salt; strew over them a few bread crumbs, and sweet herbs shred fine; +first dip the cutlets in egg to make the crumbs stick, then broil them +before the fire, put to them a little brown gravy sauce, so serve it +up. Garnish your dish with lemon. + + +34. VEAL CUTLETS _another Way_. + +Take a neck of veal, cut it in joints, and flat them as before, and cut +off the ends of the long bones; season them with a little pepper, salt +and nutmeg, broil them on a gridiron, over a slow fire; when they are +enough, serve them up with brown gravy sauce and forc'd-meat-balls. +Garnish your dish with lemon. + + +35. VEAL CUTLETS _another Way_. + +Take a neck of veal and cut it in slices, flatten them as before, and +cut off the ends of the long bones; season the cutlets with pepper and +salt, and dridge over them some flour; fry them in butter over a quick +fire; when they are enough put from them the fat they were fried in, +and put to them a little small gravy, a spoonful of catchup, a spoonful +of white wine or juice of lemon, and grate in some nutmeg; thicken them +with flour and butter, so serve them up. Garnish your dish as before. + + +36. _To Collar a_ CALF'S HEAD _to eat hot_. + +Take a large fat head, and lay it in water to take out the blood; boil +it whilst the bones will come out; season it with nutmeg, pepper and +salt; then wrap it up round with a large lump of forc'd-meat made of +veal; after which wrap it up tight in a veal kell before it is cold, +and take great care that you don't let the head break in two pieces; +then bind it up with a coarse inkle, lay it upon an earthen dish, +dridge it over with flour, and lay over it a little butter, with a +little water in the dish; an hour and a half will bake it; when it is +enough take off the inkle, cut it in two length ways, laying the +skin-side uppermost; when you lay it upon your dish you must lay round +it stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-balls; +put to it brown gravy-sauce; you may brown your sauce with a few +truffles or morels, and lay them about your veal. + +Garnish your dish with lemon and pickle. + + +37. _To Collar a_ CALF'S HEAD _to eat cold_. + +You must be a calf's head with the skin on, split it and lay it in +water, take out the tongue and eyes, cut off the groin ends, then tie +it up in a cloth and boil it whilst the bones come out; when it is +enough lay it on a table with the skin-side uppermost, and pour upon it +a little cold water; then take off the hair and cut off the ears; mind +you do not break the head in two, turn it over and take out the bones; +salt it very well and wrap it round in a cloth very tight, pin it with +pins, and tie it at both ends, so bind it up with broad inkle, then +hang it up by one end, and when it is cold take it out; you must make +for it brown pickle, and it will keep half a year; when you cut it, cut +it at the neck. + +It is proper for a side or middle dish, either for noon or night. + + +38. _To make a_ CALF'S HEAD _Hash_. + +Take a calf's head and boil it, when it is cold take one half of the +head and cut off the meat in thin slices, put it into a stew pan with a +little brown gravy, put to it a spoonful or two of walnut pickle, a +spoonful of catchup, a little claret, a little shred mace, a few capers +shred, or a little mango; boil it over a stove, and thicken it with +butter and flour; take the other part of the head, cut off the bone +ends and score it with a knife, season it with a little pepper and +salt, rub it over with the yolk of an egg, and strew over a few bread +crumbs, and a little parsley; then set it before the fire to broil +whilst it is brown; and when you dish up the other part lay this in the +midst; lay about your hash-brain-cakes, forc'd-meat-balls and crisp +bacon. + +_To make Brain-cakes_; take a handful of bread-crumbs, a little shred +lemon-peel, pepper, salt, nutmeg, sweet-marjorum, parsley shred fine, +and the yolks of three eggs; take the brains and skin them, boil and +chop them small, so mix them all together; take a little butter in your +pan when you fry them, and drop them in as you do fritters, and if they +run in your pan put in a handful more of bread-crumbs. + + +39. _To hash a_ CALF'S HEAD _white_. + +Take a calf's head and boil it as much as you would do for eating, when +it is cold cut in thin slices, and put it into a stew-pan with a white +gravy; then put to it a little shred mace, salt, a pint of oysters, a +few shred mushrooms, lemon-peel, three spoonful of white wine, and some +juice of lemon, shake all together, and boil it over the stove, thicken +it up with a little flour and butter; when you put it on your dish, you +must put a boil'd fowl in the midst, and few slices of crisp bacon. + +Garnish your dish with pickles and lemon. + + +40. _A Ragoo of a_ CALF'S HEAD. + +Take two calves' head and boil them as you do for eating, when they are +cold cut off all the lantern part from the flesh in pieces about an +inch long, and about the breadth of your little finger; put it into +your stew-pan with a little white gravy; twenty oysters cut in two or +three pieces, a few shred mushrooms, and a little juice of lemon; +season it with shred mace and salt, let them all boil together over a +stove; take two or three spoonfuls of cream, the yolks of two or three +eggs, and a little shred parsley, then put it into a stew-pan; after +you have put the cream in you may shake it all the while; if you let it +boil it will crudle, so serve it up. + +Garnish your dish with sippets, lemon, and a few pickled mushrooms. + + +41. _To roast a_ CALF'S HEAD _to eat like Pig_. + +Take a calf's head, wash it well, lay it in an earthen dish, and cut +out the tongue lay it loose under the head in the dish with the brains, +and a little sage and parsley; rub the head over with the yolk of an +egg, then strew over them a few bread-crumbs and shred parsley, lay all +over it lumps of butter and a little salt, then set it in the oven; it +will take about an hour and a half baking; when it is enough take the +brains, sage and parsley; and chop them together, put to them the gravy +that is in the dish, a little butter and a spoonful of vinegar, so boil +it up and put it in cups, and set them round the head upon the dish, +take the tongue and blanch it, cut it in two, and lay it on each side +the head, and some slices of crisp bacon over the head, so serve it up. + + +42. SAUCE _for a_ NECK _of_ VEAL. + +Fry your veal, and when fried put in a little water, an anchovy, a few +sweet herbs, a little onion, nutmeg, a little lemon-peel shred small, +and a little white wine or ale, then shake it up with a little butter +and flour, with some cockles and capers. + + +43. _To boil a_ LEG _of_ LAMB, _with the_ LOYN _fry'd about it_. + +When your lamb is boil'd lay it in the dish, and pour upon it a little +parsley, butter and green gooseberries coddled, then lay your fried +lamb round it; take some small asparagus and cut it small like peas, +and boil it green; when it is boil'd drain it in a cullender, and lay +it round your lamb in spoonfuls. + +Garnish your dish with gooseberries, and heads of asparagus in lumps. + +This is proper for a bottom dish. + + +44. _A_ LEG _of_ LAMB _boil'd with_ CHICKENS _round it_. + +When your lamb is boil'd pour over it parsley and butter, with coddled +gooseberries, so lay the chickens round your lamb, and pour over the +chickens a little white fricassy sauce. Garnish your dish with sippets +and lemon. + +This is proper for a top dish. + + +45. _A Fricassy of_ LAMB _white_. + +Take a leg of lamb, half roast it, when it is cold cut it in slices, +put it into a stew-pan with a little white gravy, a shalot shred fine, +a little nutmeg, salt, and a few shred capers; let it boil over the +stove whilst the lamb is enough; to thicken your sauce, take three +spoonfuls of cream, the yolks of two eggs, a little shred parsley, and +beat them well together, then put it into your stew-pan and shake it +whilst it is thick, but don't let it boil; if this do not make it +thick, put in a little flour and butter, so serve it up. Garnish your +dish with mushrooms, oysters and lemon. + + +46. _A brown Fricassy of_ LAMB. + +Take a leg of lamb, cut it in thin slices and season it with pepper and +salt, then fry it brown with butter, when it is fried put it into your +stew-pan, with a little brown gravy, an anchovy, a spoonful or two of +white wine or claret, grate in a little nutmeg, and set it over the +stove; thicken your sauce with flour and butter. Garnish your dish with +mushrooms, oysters and lemon. + + +47. _To make_ PIG _eat like_ LAMB _in Winter_. + +Take a pig about a month old and dress it, lay it down to the fire, +when the skin begins to harden you must take it off by pieces, and when +you have taken all the skin off, draw it and when it is cold cut it in +quarters and lard it with parsley; then roast it for use. + + +48. _How to stew a_ HARE. + +Take a young hare, wash and wipe it well, cut the legs into two or +three pieces, and all the other parts the same bigness, beat them all +flat with a paste-pin, season it with nutmeg and salt, then flour it +over, and fry it in butter over a quick fire; when you have fried it +put into a stew-pan, with about a pint of gravy, two or three spoonfuls +of claret and a small anchovy, so shake it up with butter and flour, +(you must not let it boil in the stew-pan, for it will make it cut +hard) then serve it up. Garnish your dish with crisp parsley. + + +49. _How to Jug a_ HARE. + +Take a young hare, cut her in pieces as you did for stewing, and beat +it well, season it with the same seasoning you did before, put it into +a pitcher or any other close pot, with half a pound of butter, set it +in a pot of boiling water, stop up the pitcher close with a cloth, and +lay upon it some weight for fear it should fall on one side; it will +take about two hours in stewing; mind your pot be full of water, and +keep it boiling all the time; when it is enough take the gravy from it, +clear off the fat, and put her into your gravy in a stew-pan, with a +spoonful or two of white wine, a little juice of lemon, shred +lemon-peel and mace; you must thicken it up as you would a white +fricassy. + +Garnish your dish with sippets and lemon. + + +50. _To roast a_ HARE _with a pudding in the belly_. + + +When you have wash'd the hare, nick the legs thro' the joints, and +skewer them on both sides, which will keep her from drying in the +roasting; when you have skewer'd her, put the pudding into her belly, +baste her with nothing but butter: put a little in the dripping pan; +you must not baste it with the water at all: when your hare is enough, +take the gravy out of the dripping pan, and thicken it up with a little +flour and butter for the sauce. + +_How to make a_ Pudding _for the_ Hare. + +Take the liver, a little beef-suet, sweet-marjoram and parsley shred +small, with bread-crumbs and two eggs; season it with nutmeg, pepper +and salt to your taste, mix all together and if it be too stiff put in +a spoonful or two of cream: You must not boil the liver. + + +51. _To make a brown fricassy of_ RABBETS. + +Take a rabbet, cut the legs in three pieces, and the remainder of the +rabbet the same bigness, beat them thin and fry them in butter over a +quick fire; when they are fried put them into a stew-pan with a little +gravy, a spoonful of catchup, and a little nutmeg; then shake it up +with a little flour and butter. + +Garnish your dish with crisp parsley. + + +52. _A white fricassy of_ RABBETS. + +Take a couple of young rabbets and half roast them; when they are cold +take off the skin, and cut the rabbets in small pieces, (only take the +white part) when you have cut it in pieces, put it into a stew-pan with +white gravy, a small anchovy, a little onion, shred mace and +lemon-peel, set it over a stove, and let it have one boil, then take a +little cream, the yolks of two eggs, a lump of butter, a little juice +of lemon and shred parsley; put them all together into a stew-pan, and +shake them over the fire whilst they be as white as cream; you must not +let it boil, if you do it will curdle. Garnish your dish with shred +lemon and pickles. + + +53. _How to make pulled_ RABBETS. + +Take two young rabbets, boil them very tender, and take off all the +white meat, and pull off the skin, then pull it all in shives, and put +it into your stew-pan with a little white gravy, a spoonful of white +wine, a little nutmeg and salt to your taste; thicken it up as you +would a white fricassy, but put in no parsley; when you serve it up lay +the heads in the middle. Garnish your dish with shred lemon and +pickles. + + +54. _To dress Rabbets to look like_ MOOR-GAME. + +Take a young rabbet, when it is cased cut off the wings and the head; +leave the neck of your rabbet as long as you can; when you case it you +must leave on the feet, pull off the skin, leave on the claws, so +double your rabbet and skewer it like a fowl; put a skewer at the +bottom through the legs and neck, and tie it with a string, it will +prevent its flying open; when you dish it up make the same sauce as you +would do for partridges. Three are enough for one dish. + + +55. _To make white Scotch_ COLLOPS. + +Take about four pounds of a fillet of veal, cut it in small pieces as +thin as you can, then take a stew-pan, butter it well over, and shake a +little flour over it, then lay your meat in piece by piece, whilst all +your pan be covered; take two or three blades of mace, and a little +nutmeg, set your stew-pan over the fire, toss it up together 'till all +your meat be white, then take half a pint of strong veal broth, which +must be ready made, a quarter of a pint of cream, and the yolks of two +eggs, mix all these together, put it to your meat, keeping it tossing +all the time 'till they just boil up, then they are enough; the last +thing you do squeeze in a little lemon: You may put in oysters, +mushrooms, or what you will to make it rich. + + +56. _To boil_ DUCKS _with_ ONION SAUCE. + +Take two fat ducks, and season them with a little pepper and salt, and +skewer them up at both ends, and boil them whilst they are tender; take +four or five large onions and boil them in milk and water, change the +water two or three times in the boiling, when they are enough chop them +very small, and rub them through a hair-sieve with the back of a spoon, +'till you have rubb'd them quite through, then melt a little butter, +put in your onions and a little salt, and pour it upon your ducks. +Garnish your dish with onions and sippets. + + +57. _To stew_ DUCKS _either wild or tame_. + +Take two ducks and half-roast them, cut them up as you would do for +eating, then put them into a stew-pan with a little brown gravy, a +glass of claret, two anchovies, a small onion shred very fine, and a +little salt; thicken it up with flour and butter, so serve it up. +Garnish you dish with a little raw onion and sippets. + + +58. _To make a white fricassy of_ CHICKENS. + +Take two or more chickens, half-roast them, cut them up as you would do +for eating, and skin them; put them into a stew-pan with a little white +gravy, juice of lemon, two anchovies, shred mace and nutmeg, then boil +it; take the yolks of three eggs, a little sweet cream and shred +parsley, put them into your stew-pan with a lump of butter and a little +salt; shake them all the while they are over the stove, and be sure you +do not let them boil lest they should curdle. + +Garnish your dish with sippets and lemon. + + +59. _How to make a brown fricassy of_ CHICKENS. + +Take two or more chickens, as you would have your dish in bigness, cut +them up as you do for eating, and flat them a little with a paste-pin; +fry them a light-brown, and put them into your stew-pan with a little +gravy, a spoonful or two of white wine, a little nutmeg and salt; +thicken it up with flour and butter. Garnish your dish with sippets and +crisp parsley. + + +60. CHICKENS SURPRISE. + +Take half a pound of rice, set it over a fire in soft water, when it is +half-boiled put in two or three small chickens truss'd, with two or +three blades of mace, and a little salt; take a piece of bacon about +three inches square, and boil it in water whilst almost enough, then +take it out, pare off the outsides, and put it into the chickens and +rice to boil a little together; (you must not let the broth be over +thick with rice) then take up your chickens, lay them on a dish, pour +over them the rice, cut your bacon in thin slices to lay round your +chickens, and upon the breast of each a slice. + +This is proper for a side-dish. + + +61. _To boil_ CHICKENS. + +Take four or five small chickens, as you would have your dish in +bigness; if they be small ones you may scald them, it will make them +whiter; draw them, and take out the breast-bone before you scald them; +when you have dress'd them, put them into milk and water, and wash +them, truss them, and cut off the heads and necks; if you dress them +the night before you use them, dip a cloth in milk and wrap them in it, +which will make them white; you must boil them in milk and water, with +a little salt; half an hour or less will boil them. + +_To make Sauce for the_ CHICKENS. + +Take the necks, gizzards and livers, boil them in water, when they are +enough strain off the gravy, and put to it a spoonful of oyster-pickle; +take the livers, break them small, mix a little gravy, and rub them +through a hair-sieve with the back of a spoon, then put to it a +spoonful of cream, a little lemon and lemon-peel grated; thicken it up +with butter and flour. Let your sauce be no thicker than cream, which +pour upon your chickens. Garnish your dish with sippets, mushrooms, and +slices of lemon. + +They are proper for a side-dish or a top-dish either at noon or night. + + +62. _How to boil a_ TURKEY. + +When your turkey is dress'd and drawn, truss her, cut off her feet, +take down the breast-bone with a knife, and sew up the skin again; +stuff the breast with a white stuffing. + +_How to make the_ Stuffing. Take the sweet-bread of veal, boil it, +shred it fine, with a little beef-suet, a handful of bread-crumbs, a +little lemon-peel, part of the liver, a spoonful or two of cream, with +nutmeg, pepper, salt, and two eggs, mix all together, and stuff your +turkey with part of the stuffing, (the rest you may either boil or fry +to lay round it) dridge it with a little flour, tie it up in a cloth, +and boil it with milk and water: If it be a young turkey an hour will +boil it. + +_How to make Sauce for the_ Turkey. Take a little small white gravy, a +pint of oysters, two or three spoonfuls of cream, a little juice of +lemon, and salt to your taste, thicken it up with flour and butter, +then pour it over your turkey, and serve it up; lay round your turkey +fry'd oysters, and the forc'd-meat. Garnish your dish with oysters, +mushrooms, and slices of lemon. + + +63. _How to make another Sauce for a_ Turkey. + +Take a little strong white gravy, with some of the whitest sellery you +can get, cut it about an inch long, boil it whilst it be tender, and +put it into the gravy, with two anchovies, a little lemon-peel shred, +two or three spoonfuls of cream, a little shred mace, and a spoonful of +white wine; thicken it up with flour and butter; if you dislike the +sellery you may put in the liver as you did for chickens. + + +64. _How to roast a_ TURKEY. + +Take a turkey, dress and truss it, then take down the breast-bone. _To +make Stuffing for the Breast_. Take beef-suet, the liver shred fine, +and bread-crumbs, a little lemon-peel, nutmeg, pepper and salt to your +taste, a little shred parsley, a spoonful or two of cream, and two +eggs. Put her on a spit and roast her before a slow fire; you may lard +your turkey with fat bacon; if the turkey be young, an hour and a +quarter will roast it. For the sauce, take a little white gravy, an +onion, a few bread-crumbs, and a little whole pepper, let them boil +well together, put to them a little flour and a lump of butter, which +pour upon the turkey; you may lay round your turkey forc'd-meat-balls. + +Garnish your dish with slices of lemon. + + +65. _To make a rich_ TURKEY PIE. + +Take a young turkey and bone her, only leave in the thigh bones and +short pinions; take a large fowl and bone it, a little shred mace, +nutmeg, pepper and salt, and season the turkey and fowl in the inside; +lay the fowl in the inside of the low part of the turkey, and stuff the +breast with a little white stuffing, (the same white stuffing as you +made for the boiled turkey,) take a deep dish, lay a paste over it, and +leave no paste in the bottom; lay in the turkey, and lay round it a few +forc'd-meat-balls, put in half a pound of butter, and a jill of water, +then close up the pie, an hour and a half will bake it; when it comes +from the oven take off the lid, put in a pint of stew'd oysters, and +the yolks of six or eight eggs, lay them at an equal distance round the +turkey; you must not stew your oysters in gravy but in water, and pour +them upon your turkey's breast; lay round six or eight artichoke-bottoms +fry'd, so serve it up without the lid; you must take the fat out of the +pie before you put in the oysters. + + +66. _To make a_ TURKEY _A-la-Daube_. + +Take a large turkey and truss it; take down the breast-bone, and stuff +it in the breast with some stuffing, as you did the roast turkey, lard +it with bacon, then rub the skin of the turkey with the yolk of an egg, +and strow over it a little nutmeg, pepper, salt, and a few +bread-crumbs, then put it into a copper-dish and fend it to the oven; +when you dish it up make for the turkey brown gravy-sauce; shred into +your sauce a few oysters and mushrooms; lay round artichoke-bottoms +fry'd, stew'd pallets, forc'd-meat-balls, and a little crisp bacon. +Garnish your dish with pickled mushrooms, and slices of lemon. + +This is a proper dish for a remove. + + +67. POTTED TURKEY. + +Take a turkey, bone her as you did for the pie, and season it very well +in the inside and outside with mace, nutmeg, pepper and salt, then put +it into a pot that you design to keep it in, put over it a pound of +butter, when it is baked draw from it the gravy, and take off the fat, +then squeeze it down very tight in the pot; and to keep it down lay +upon it a weight; when it's cold take part of the butter that came from +it, and clarify a little more with it to cover your turkey, and keep it +in a cool place for use; you may put a fowl in the belly if you please. + +Ducks or geese are potted the same way. + + +68. _How to jugg_ PIGEONS. + +Take six or eight pigeons and truss them, season them with nutmeg, +pepper and salt. _To make the Stuffing_. Take the livers and shred them +with beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs, +mix all together, then stuff your pigeons sowing them up at both ends, +and put them into your jugg with the breast downwards, with half a +pound of butter; stop up the jugg close with a cloth that no steam can +get out, then set them in a pot of water to boil; they will take above +two hours stewing; mind you keep your pot full of water, and boiling +all the time; when they are enough clear from them the gravy, and take +the fat clean off; put to your gravy a spoonful of cream, a little +lemon-peel, an anchovy shred, a few mushrooms, and a little white wine, +thicken it with a little flour and butter, then dish up your pigeons, +and pour over them the sauce. Garnish the dish with mushrooms and +slices of lemon. + +This is proper for a side dish. + + +69. MIRRANADED PIGEONS. + +Take six pigeons, and truss them as you would do for baking, break the +breast-bones, season and stuff them as you did for jugging, put them +into a little deep dish and lay over them half a pound of butter; put +into your dish a little water. Take half a pound of rice, cree it soft +as you would do for eating, and pour it upon the back of a sieve, let +it stand while it is cold, then take a spoon and flat it like paste on +your hand, and lay on the breast of every pigeon a cake; lay round your +dish some puff-paste not over thin, and send them to the oven; about +half an hour will bake them. + +This is proper at noon for a side-dish. + + +70. _To stew_ PIGEONS. + +Take your pigeons, season and stuff them, flat the breast-bone, and +truss them up as you would do for baking, dredge them over with a +little flour, and fry them in butter, turning them round till all sides +be brown, then put them into a stew-pan with as much brown gravy as +will cover them, and let them stew whilst your pigeons be enough; then +take part of the gravy, an anchovy shred, a little catchup, a small +onion, or a shalot, and a little juice of lemon for sauce, pour it over +your pigeons, and lay round them forc'd-meat-balls and crisp bacon. +Garnish your dish with crisp parsley and lemon. + + +71. _To broil_ PIGEONS _whole_. + +Take your pigeons, season and stuff them with the same stuffing you did +jugg'd pigeons, broil them either before a fire or in an oven; when +they are enough take the gravy from them, and take off the fat, then +put to the gravy two or three spoonfuls of water, a little boil'd +parsley shred, and thicken your sauce. Garnish your dish with crisp +parsley. + + +72. _Boiled_ PIGEONS _with fricassy Sauce_. + +Take your pigeons, and when you have drawn and truss'd them up, break +the breast bone, and lay them in milk and water to make them white, tie +them in a cloth and boil them in milk and water; when you dish them up +put to them white fricassy sauce, only adding a few shred mushrooms. +Garnish with crisp parsley and sippets. + + +73. _To Pot_ PIGEONS. + +Take your pigeons and skewer them with their feet cross over the +breast, to stand up; season them with pepper and salt, and roast them; +so put them into your pot, setting the feet up; when they are cold +cover them up with clarified butter. + + +74. _To stew_ PALLETS. + +Take three or four large beast pallets and boil them very tender, +blanch and cut them in long pieces the length of your finger, then in +small bits the cross way; shake them up with a little good gravy and a +lump of butter; season them with a little nutmeg and salt, put in a +spoonful of white wine, and thicken it with the yolks of eggs as you +do, a white fricassy. + + +75. _To make a Fricassy of_ PIG'S EARS. + +Take three or four pig's ears as large as you would have your dish in +bigness, clean and boil them very tender, cut them in small pieces the +length of your finger, and fry them with butter till they be brown; so +put them into a stew-pan with a little brown gravy, a lump of butter, a +spoonful of vinegar, and a little mustard and salt, thicken'd with +flour; take two or three pig's feet and boil them very tender, fit for +eating, then cut them in two and take out the large bones, dip them in +egg, and strew over them a few bread-crumbs, season them with pepper +and salt; you may either fry or broil them, and lay them in the middle +of your dish with the pig's ears. + +They are proper for a side-dish. + + +76. _To make a Fricassy of_ TRIPES. + +Take the whitest seam tripes you can get and cut them in long pieces, +put them into a stew-pan with a little good gravy, a few bread-crumbs, +a lump of butter, a little vinegar to your taste, and a little mustard +if you like it; shake it up altogether with a little shred parsley. +Garnish your dish with sippets. + +This is proper for a side-dish. + + +77. _To make a Fricassy of_ VEAL-SWEET-BREADS. + +Take five or six veal-sweet-breads, according as you would have your +dish in bigness, and boil them in water, cut them in thin slices the +length-way, dip them in egg, season them with pepper and salt, fry them +a light brown; then put them into a stew-pan with a little brown gravy, +a spoonful of white wine or juice of lemon, whether you please; thicken +it up with flour and butter; and serve it up. Garnish your dish with +crisp parsley. + + +78. _To make a white Fricassy of_ TRIPES, _to eat like_ CHICKENS. + +Take the whitest and the thickest seam tripe you can get, cut the white +part in thin slices, put it into a stew-pan with a little white gravy, +juice of lemon and lemon-peel shred, also a spoonful of white wine; +take the yolks of two or three eggs and beat them very well, put to +them a little thick cream, shred parsley, and two or three chives if +you have any; shake altogether over the stove while it be as thick as +cream, but don't let it boil for fear it curdle. Garnish your dish with +sippets, slic'd lemon or mushrooms, and serve it up. + + +79. _To make a brown Fricassy of_ EGGS. + +Take eight or ten eggs, according to the bigness you design your dish, +boil them hard, put them in water, take off the shell, fry them in +butter whilst they be a deep brown, put them into a stew-pan with a +little brown gravy, and a lump of butter, so thicken it up with flour; +take two or three eggs, lay them in the middle of the dish, then take +the other, cut them in two, and set them with the small ends upwards +round the dish; fry some sippets and lay round them. Garnish your dish +with crisp parsley. + +This is proper for a side-dish in lent or any other time. + + +80. _To make a white Fricassy of_ EGGS. + +Take ten or twelve eggs, boil them hard and pill them, put them in a +stew-pan with a little white gravy; take the yolks of two or three +eggs, beat them very well, and put to them two or three spoonfuls of +cream, a spoonful of white wine, a little juice of lemon, shred +parsley, and salt to your taste; shake altogether over the stove till +it be as thick as cream, but don't let it boil; take your eggs and lay +one part whole on the dish, the rest cut in halves and quarters, and +lay them round your dish; you must not cut them till you lay them on +the dish. Garnish your dish with sippets, and serve it up. + + +81. _To stew_ EGGS _in_ GRAVY. + +Take a little gravy, pour it into a little pewter dish, and set it over +a stove, when it is hot break in as many eggs as will cover the dish +bottom, keep pouring the gravy over them with a spoon 'till they are +white at the top, when they are enough strow over them a little salt; +fry some square sippets of bread in butter, prick them with the small +ends upward, and serve them up. + + +82. _How to Collar a_ PIECE _of_ BEEF _to eat Cold_. + +Take a flank of beef or pale-board, which you can get, bone them and +take off the inner skin; nick your beef about an inch distance, but +mind you don't cut thro' the skin of the outside; then take two ounces +of saltpetre, and beat it small, and take a large handful of common +salt and mix them together, first sprinkling your beef over with a +little water, and lay it in an earthen dish, then strinkle over your +salt, so let it stand, four or five days, then take a pretty large +quantity of all sorts of mild sweet herbs, pick and shred them very +small, take some bacon and cut it in long pieces the thickness of your +finger, then take your beef and lay one layer of bacon in every nick; +and another of the greens; when you have done season your beef with a +little beat mace, pepper, salt and nutmeg; you may add a little neat's +tongue, and an anchovy in some of the nicks; so roll it up tight, bind +it in a cloth with coarse inkle round it, put it into a large stew-pot +and cover it with water; let the beef lie with the end downwards, put +to the pickle that was in the beef when it lay in salt, set it in a +slow oven all the night, then take it out and bind it tight, and tie up +both ends, the next day take it out of the cloth, and put it into +pickle; you must take off the fat and boil the pickle, put in a handful +of salt, a few bay leaves, a little whole Jamaica and black pepper, a +quart of stale strong beer, a little vinegar and alegar; if you make +the pickle very good, it will keep five or six months very well; if +your beef be not too much baked it will cut all in diamonds. + + +83. _To roll a_ BREAST OF VEAL _to eat cold_. + +Take a large breast of veal, fat and white, bone it and cut it in two, +season it with mace, nutmeg, pepper and salt, in one part you may +strinkle a few sweet herbs shred fine, roll them tight up, bind them +will with coarse ickle, so boil it an hour and a half; you may make the +same pickle as you did for the beef, excepting the strong beer; when it +is enough to take it up, and bind it as you did the beef, so hang it up +whilst it be cold. + + +84. _To pot_ TONGUES. + +Take your tongues and salt them with saltpetre, common salt and bay +salt, let them lie ten days, then take them out and boil them whilst +they will blanch, cut off the lower part of the tongues, then season +them with mace, pepper, nutmeg and salt, put them into a pot and send +them to the oven, and the low part of your tongues that you cut off lay +upon your tongues, and one pound of butter, then let them bake whilst +they are tender, then take them out of the pot, throw over them a +little more seasoning, put them into the pot you design to keep them +in, press them down very tight, lay over them a weight, and let them +stand all night, then cover them with clarified butter: You must not +salt your tongues as you do for hanging. + + +85. _How to pot_ VENISON. + +Take your venison and cut it in thin pieces, season it with pepper and +salt, put it into your pot, lay over it some butter and a little +beef-suet, let it stand all night in the oven; when it is baked beat +them in a marble mortar or wooden-bowl, put in part of the gravy, and +all the fat you take from it; when you have beat it put into your pot, +then take the fat lap of a shoulder of mutton, take off the out-skin, +and roast it, when it is roasted and cold, cut it in long pieces the +thickness of your finger; when you put the venison into the pot, put it +in at three times, betwixt every one lay the mutton cross your pot, at +an equal distance; if you cut it the right way it will cut all in +diamonds; leave some of the venison to lay on the top, and cover it +with clarified butter; to keep it for use. + + +86. _To pot all Sorts of_ WILD-FOWL. + +When the wild-fowl are dressed take a paste-pin, and beat them on the +breast 'till they are flat; before you roast them season them with +mace, nutmeg, pepper and salt; you must not roast them over much; when +you dreaw them season them on the out-side, and set them on one end to +drain out the gravy, and put them into your pot; you may put in two +layers; if you press them very flat, cover them with clarified butter +when they are cold. + + +87. _How to pot_ BEEF. + +Take two pounds of the slice or buttock, season it with about two +ounces of saltpetre and a little common salt, let it lie two or three +days, send it to the oven, and season it with a little pepper, salt and +mace; lay over your beef half a pound of butter or beef suet, and let +it stand all night in the oven to stew; take from it the gravy and the +butter, and beat them (with the beef) in a bowl, then take a quarter of +a pound of anchovies, bone them, and beat them too with a little of the +gravy; if it be not seasoned enough to your taste, put to it a little +more seasoning; put is close down in a pot, and when it is cold cover +it up with butter, and keep it for use. + + +88. _To Ragoo a_ RUMP _of_ BEEF. + +Take a rump of beef, lard it with bacon and spices, betwixt the +larding, stuff it with forced meat, made of a pound of veal, three +quarters of a pound of beef-suet, a quarter of a pound of fat bacon +boiled and shred well by itself, a good quantity of parsley, winter +savoury, thyme, sweet-marjoram, and an onion, mix all this together, +season it with mace cloves, cinnamon, salt, Jamaica and black pepper, +and some grated bread, work the forc'd-meat up with three whites and +two yolks of eggs, then stuff it, and lay some rough suet in a stew pan +with your beef upon it, let it fry till it be brown then put in some +water, a bunch of sweet herbs, a large onion stuffed with cloves, +sliced turnips, carrots cut as large as the yolk of an egg, some whole +pepper and salt, half a pint of claret, cover it close, and let it stew +six or seven hours over a gentle fire, turning it very often. + + +89. _How to make a_ SAUCE _for it_. + +Take truffles, morels, sweet-breads, diced pallets boiled tender, three +anchovies, and some lemon-peel, put these into some brown gravy and +stew them; if you do not think it thick enough, dredge in a little +flour, and just before you pour it on your beef put in a little white +wine and vinegar, and serve it up hot. + + +90. _Sauce for boiled_ RABBETS. + +Take a few onions, boil them thoroughly, shifting them in water often, +mix them well together with a little melted butter and water. Some add +a little pulp of apple and mustard. + + +91. _To salt a_ Leg _of_ Mutton _to eat like_ Ham. + +Take a leg of mutton, an ounce of saltpetre, two ounces of bay-salt, +rub it in very well, take a quarter of a pound of coarse sugar, mix it +with two or three handfuls of common salt, then take and salt it very +well, and let it lie a week, so hang it up, and keep it for use, after +it is dry use it, the sooner the better; it won't keep so long as ham. + + +92. _How to salt_ HAM _or_ TONGUES. + +Take a middling ham, two ounces of saltpetre, a quarter of a pound of +bay-salt, beat them together, and rub them on your ham very well, +before you salt it on the inside, set your salt before the fire to +warm; to every ham take half a pound of coarse sugar, mix to it a +little of the salt, and rub it in very well, let it lie for a week or +ten days, then salt it again very well, and let it lie another week or +ten days, then hang it to dry, not very near the fire, nor over much in +the air. + +Take your tongues and clean them, and cut off the root, then take two +ounces of saltpetre, a quarter of a pound of bay-salt well beaten, +three or four tongues, according as they are in bigness, lay them on a +thing by themselves, for if you lay them under your bacon it flats your +tongues, and spoils them; salt them very well, and let them lie as long +as the hams with the skin side downwards: You may do a rump of beef the +same way, only leave out the sugar. + + +[Note: The text for the next three recipes--93, 94 and 95--was missing +from our scans. Only the last part of recipe number 95 is available.] + + +93. + + +94. + + +95. ... bacon, you may put in two or three slices when you send them to +the oven. + + +96. _How to make a_ HARE-PIE. + +Parboil the hare, take out the bones, and beat the meat in a mortar +with some fat pork or new bacon, then soak it in claret all night, the +next day take it out, season it with pepper, salt and nutmeg, then lay +the back bone into the middle of the pie, put the meat about it with +about three quarters of a pound of butter, and bake it in a puff-paste, +but lay no paste in the bottom of the dish. + + +97. _To make a_ HARE-PIE _another Way_. + +Take the flesh of a hare after it is skined, and string it: take a +pound of beef-suet or marrow shred small, with sweet-marjoram, parsley +and shalots, take the hare, cut it in pieces, season it with mace, +pepper, salt and nutmeg, then bake it either in cold or hot paste, and +when it is baked, open it and put to it some melted butter. + + +98. _To make_ PIG _Royal_. + +Take a pig and roast it the same way as you did for lamb, when you draw +it you must not cut it up, when it is cold you must lard it with bacon, +cut not your layers too small, if you do they will melt away, cut them +about an inch and a quarter long; you must put one row down the back, +and one on either side, then strinkle it over with a few breadcrumbs +and a little salt, and set it in the oven, an hour will bake it, but +mind your oven be not too hot; you must take another pig of a less +size, roast it, cut it up, and lie it on each side: The sauce you make +for a roast pig will serve for both. + +This is proper for a bottom dish at a grand entertainment. + + +99. _To roast_ VEAL _a savoury Way_. + +When you have stuffed your veal, strow some of the ingredients over it; +when it is roasted make your sauce of what drops from the meat, put an +anchovy in water, and when dissolved pour it into the dripping-pan with +a large lump of butter and oysters: toss it up with flour to thicken +it. + + +100. _To make a_ HAM PIE. + +Cut the ham round, and lay it in water all night, boil it tender as you +would do for eating, take off the skin, strew over it a little pepper, +and bake it in a deep dish, put to it a pint of water, and half a pound +of butter; you must bake it in puff-paste; but lay no paste in the +bottom of the dish; when you send it to the table send it without a +lid. + +It is proper for a top or bottom dish either summer or winter. + + +101. _To make a_ NEAT's TONGUE PIE. + +Take two or three tongues, (according as you would have your pie in +bigness) cut off the roots and low parts, take two ounces of saltpetre, +a little bay salt, rub them very well, lay them on an earthen dish with +the skin side downwards, let them lie for a week or ten days, whilst +they be very red, then boil them as tender as you would have them for +eating blanch and season with a little pepper and salt, flat them as +much as you can, bake them in puff paste in a deep dish, but lay no +paste in the bottom, put to them a little gravy, and half a pound of +butter; lay your tongues with the wrong side upwards, when they are +baked turn them, and serve it up without a lid. + + +102. _To broil_ SHEEP or HOG's TONGUES. + +Boil, blanch, and split your tongues, season them with a little pepper +and salt, then dip them in egg, strow over them a few bread-crumbs, and +broil them whilst they be brown; serve them up with a little gravy and +butter. + + +103. _To Pickle_ PORK. + +Cut off the leg, shoulder pieces, the bloody neck and the spare-rib as +bare as you can, then cut the middle pieces as large as they can lie in +the tub, salt them with saltpetre, bay-salt, and white salt; your +saltpetre must be beat small, and mix'd with the other salts; half a +peck of white salt, a quart of bay-salt, and half a pound of saltpetre, +is enough for a large hog; you must rub the pork very well with your +salt, then lay a thick layer of salt all over the tub, then a piece of +pork, and do so till all your pork is in; lay the skin side downwards, +fill up all the hollows and sides of the tub with little pieces that +are not bloody press all down as close as possible, and lay on a good +layer of salt on the top, then lay on the legs and shoulder pieces, +which must be used first, the rest will keep two years if not pulled +up, nor the pickle poured from it. You must observe to see it covered +with pickle. + + +104. _To fricassy_ CALF'S FEET _white_. + +Dress the calf's feet, boil them as you would do for eating, take out +the long bones, cut them in two, and put them into a stew-pan with a +little white gravy, and a spoonful or two of white wine; take the yolks +of two or three eggs, two or three spoonfuls of cream, grate in a +little nutmeg and salt, and shake all together with a lump of butter. +Garnish your dish with slices of lemon and currans, and so serve them +up. + + +105. _To roll a_ PIG'S _Head to eat like Brawn_. + +Take a large pig's head, cut off the groin ends, crack the bones and +put it in water, shift it once or twice, cut off the ears, then boil it +so tender that the bones will slip out, nick it with a knife in the +thick part of the head, throw over it a pretty large handful of salt; +take half a dozen of large neat's feet, boil them while they be soft, +split them, and take out all the bones and black bits; take a strong +coarse cloth, and lay the feet with the skin side downwards, with all +the loose pieces in the inside; press them with your hand to make them +of an equal thickness, lay them at that length that they will reach +round the head, and throw over them a handful of salt, then lay the +head across, one thick part one way and the other another, that the fat +may appear alike at both ends; leave one foot out to lay at the top to +make a lantern to reach round, bind it with filleting as you would do +brawn, and tie it very close at both ends; you may take it out of the +cloth the next day, take off the filleting and wash it, wrap it about +again very tight, and keep it in brawn-pickle. + +This has been often taken for real Brawn. + + +106. _How to fry_ CALF'S FEET _in Butter_. + +Take four Calf's feet and blanch them, boil them as you would do for +eating, take out the large bones and cut them in two, beat a spoonful +of wheat flour and four eggs together, put to it a little nutmeg, +pepper and salt, dip in your calf's feet, and fry them in butter a +light brown, and lay them upon your dish with a little melted butter +over them. Garnish with slices of lemon and serve them up. + + +107. _How to make_ SAVOURY PATTEES. + +Take the kidney of a loyn of veal before it be roasted, cut it in thin +slices, season it with mace, pepper and salt, and make your pattees; +lay in every patty a slice, and either bake or fry them. + +You may make marrow pattees the same way. + + +108. _To make_ EGG PIES. + +Take and boil half a dozen eggs, half a dozen apples, a pound and a +half of beef-suet, a pound of currans, and shred them, so season it +with mace, nutmeg and sugar to your taste, a spoonful or two of brandy, +and sweet meats, if you please. + + +109. _To make a sweet_ CHICKEN PIE. + +Break the chicken bones, cut them in little bits, season them lightly +with mace and salt, take the yolks of four eggs boiled hard and +quartered, five artichoke-bottoms, half a pound of sun raisins stoned, +half a pound of citron, half a pound of lemon, half a pound of marrow, +a few forc'd-meat-balls, and half a pound of currans well cleaned, so +make a light puff-paste, but put no paste in the bottom; when it is +baked take a little white wine, a little juice of either orange or +lemon, the yolk of an egg well beat, and mix them together, make it hot +and put it into your pie; when you serve it up take the same +ingredients you use for a lamb or veal pie, only leave out the +artichokes. + + +110. _To roast_ TONGUES. + +Cut off the roots of two tongues, take three ounces of saltpetre, a +little bay-salt and common salt, rub them very well, let them lie a +week or ten days to make them red, but not salt, so boil them tender as +they will blanch, strow over them a few bread crumbs, set them before +the fire to brown on every side. + +_To make_ SAUCE _for the_ TONGUES. + +Take a few bread crumbs, and as much water as will wet them, then put +in claret till they be red, and a little beat cinnamon, sweeten it to +your taste, put a little gravy on the dish with your tongues, and the +sweet sauce in two basons, set them on each side, so serve them up. + + +111. _To fry_ CALF'S FEET _in Eggs_. + +Boil your calf's feet as you would do for eating, take out the long +bones and split them in two, when they are cold season 'em with a +little pepper, salt and nutmeg; take three eggs, put to them a spoonful +of flour, so dip the feet in it and fry them in butter; you must have a +little gravy and butter for sauce. Garnish with currans, so serve them +up. + + +112. _To make a_ MINC'D PIE _of Calf's Feet_. + +Take two or three calf's feet, and boil them as you would do for +eating, take out the long bones, shred them very fine, put to them +double their weight of beef-suet shred fine, and about a pound of +currans well cleaned, a quarter of a pound of candid orange and citron +cut in small pieces, half a pound of sugar, a little salt, a quarter of +an ounce of mace and a large nutmeg, beat them together, put in a +little juice of lemon or verjuice to your taste, a glass of mountain +wine or sack, which you please, so mix all together; bake them in +puff-paste. + + +113. _To roast a_ WOODCOCK. + +When you have dress'd your woodcock, and drawn it under the leg, take +out the bitter bit, put in the trales again; whilst the woodcock is +roasting set under it an earthen dish with either water in or small +gravy, let the woodcock drop into it, take the gravy and put to it a +little butter, and thicken it with flour; your woodcock will take about +ten minutes roasting if you have a brisk fire; when you dish it up lay +round it wheat bread toasts, and pour the sauce over the toasts, and +serve it up. + +You may roast a partridge the same way, only add crumb sauce in a +bason. + + +114. _To make a_ CALF'S HEAD PIE. + +Take a calf's head and clean it, boil it as you would do for hashing, +when it is cold cut it in thin slices, and season it with a little +black pepper, nutmeg, salt, a few shred capers, a few oysters and +cockles, two or three mushrooms, and green lemon-peel, mix them all +well together, put them into your pie; it must be a standing pie baked +in a flat pewter dish, with a rim of puff-paste round the edge; when +you have filled the pie with the meat, lay on forc'd-meat-balls, and +the yolks of some hard eggs, put in a little small gravy and butter; +when it comes from the oven take off the lid, put into it a little +white wine to your taste, and shake up the pie, so serve it up without +lid. + + +115. _To make a_ CALF'S FOOT PIE. + +Take two or three calf's feet, according as you would have your pie in +bigness, boil and bone them as you would do for eating, and when cold +cut them in thin slices; take about three quarters of a pound of +beef-suet shred fine, half a pound of raisins stoned, half a pound of +cleaned currans, a little mace and nutmeg, green lemon-peel, salt, +sugar, and candid lemon or orange, mix altogether, and put them in a +dish, make a good puff-paste, but let there be no paste in the bottom +of the dish; when it is baked, take off the lid, and squeeze in a +little lemon or verjuice, cut the lid in sippets and lay round. + + +116. _To make a_ WOODCOCK PIE. + +Take three or four brace of woodcocks, according as you would have the +pie in bigness, dress and skewer them as you would do for roasting, +draw them, and season the inside with a little pepper, salt and mace, +but don't wash them, put the trales into the belly again, but nothing +else, for there is something in them that gives them a more bitterish +taste in the baking than in the roasting, when you put them into the +dish lay them with the breast downwards, beat them upon the breast as +flat as you can; you must season them on the outside as you do the +inside; bake them in puff-paste, but lay none in the bottom of the +dish, put to them a jill of gravy and a little butter; you must be very +careful your pie be not too much baked; when you serve it up take off +the lid and turn the woodcocks with the breast upwards. + +You may bake partridge the same way. + + +117. _To pickle_ PIGEONS. + +Take your pigeons and bone them; you must begin to bone them at the +neck and turn the skin downwards, when they are boned season them with +pepper, salt and nutmeg, sew up both ends, and boil them in water and +white wine vinegar, a few bay leaves, a little whole pepper and salt; +when they are enough take them out of the pickle, and boil it down with +a little more salt, when it is cold put in the pigeons and keep them +for use. + + +118. _To make a sweet_ VEAL PIE. + +Take a loin of veal, cut off the thin part length ways, cut the rest in +thin slices, as much as you have occasion for, flat it with your bill, +and cut off the bone ends next the chine, season it with nutmeg and +salt; take half a pound of raisins stoned, and half a pound of currans +well clean'd, mix all together, and lay a few of them at the bottom of +the dish, lay a layer of meat; and betwixt every layer lay on your +fruit, but leave some for the top; you must make a puff-paste; but lay +none in the bottom of the dish; when you have filled your pie, put in a +jill of water and a little butter, when it is baked have a caudle to +put into it. + +To make the caudle, see in receipt 177. + + +119. MINC'D PIES _another way_. + +Take a pound of the finest seam tripes you can get, a pound and a half +of currans well cleaned, two, three or four apples pared and shred very +fine, a little green lemon-peel and mace shred, a large nutmeg, a glass +of sack or brandy, (which you please) half a pound of sugar, and a +little salt, so mix them well together, and fill your patty-pans, then +stick five or six bits of candid lemon or orange in every petty-pan, +cover them, and when baked they are fit for use. + + +120. _To make a savoury_ CHICKEN PIE. + +Take half a dozen small chickens, season them with mace, pepper and +salt, both inside and out; then take three or four veal sweet-breads, +season them with the same, and lay round them a few forc'd-meat-balls, +put in a little water and butter; take a little white sweet gravy not +over strong, shred a few oysters if you have any, and a little +lemon-peel, squeeze in a little lemon juice, not to make it sour; if +you have no oysters take the whitest of your sweet breads and boil +them, cut them small, and put them in your gravy, thicken it with a +little butter and flour; when you open the pie, if there is any fat, +skim it off, and pour the sauce over the chicken breasts; so serve it +up without lid. + + +121. _To roast a_ HANCH _of_ VENISON. + +Take a hanch of venison and spit it, then take a little bread meal, +knead and roll it very thin, lay it over the fat part of your venison +with a paper over it, tye it round your venison, with a pack-thread; if +it be a large hanch it will take four hours roasting, and a midling +hanch three hours; keep it basting all the time you roast it; when you +dish it up put a little gravy in the dish and sweet sauce in a bason; +half an hour before you draw your venison take off the paste, baste it, +and let it be a light brown. + + +122. _To make sweet_ PATTEES. + +Take the kidney of a loin of veal with the fat, when roasted shred it +very fine, put to it a little shred mace, nutmeg and salt, about half a +pound of currans, the juice of a lemon, and sugar to your taste, then +bake them in puff-paste; you may either fry or bake them. + +They are proper for a side-dish. + + +123. _To make_ BEEF-ROLLS. + +Cut your beef thin as for scotch collops, beat it very well, and season +it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram, +parsley, thyme, and a little onion shred small, rub them on the collops +on one side, then take long bits of beef-suet and roll in them, tying +them up with a thread; flour them well, and fry them in butter very +brown; then have ready some good gravy and stew them an hour and half, +stirring them often, and keep them covered, when they are enough take +off the threads, and put in a little flour, with a good lump of butter, +and squeeze in some lemon, then they are ready for use. + + +124. _To make a_ HERRING-PIE _of_ WHITE SALT HERRINGS. + +Take five or six salt herrings, wash them very well, lay them in a +pretty quantity of water all night to take out the saltness, season +them with a little black pepper, three or four middling onions pill'd +and shred very fine lay one part of them at the bottom of the pie, and +the other at the top; to five or six herrings put in half a pound of +butter, then lay in your herrings whole, only take off the heads; make +them into a standing pie with a thin crust. + + +125. _How to_ COLLAR PIG. + +Take a large pig that is fat, about a month old, kill and dress it, cut +off the head, cut it in two down the back and bone it, then cut it in +three or four pieces, wash it in a little water to take out the blood: +take a little milk and water just warm, put in your pig, let it lie +about a day and a night, shift it two or three times in that time to +make it white, then take it out and wipe it very well with a dry cloth, +and season it with mace, nutmeg, pepper and salt; take a little shred +of parsley and strinkle over two of the quarters, so roll them up in a +fine soft cloth, tie it up at both ends, bind it tight with a little +filletting or coarse inkle, and boil it in milk and water with a little +salt; it will take about an hour and a half boiling; when it is enough +bind it up tight in your cloth again, hang it up whilst it be cold. For +the pickle boil a little milk and water, a few bay leaves and a little +salt; when it is cold take your pig out of the cloths and put it into +the pickle; you must shift it out of your pickle two or three times to +make it white, the last pickle make strong, and put in a little whole +pepper, a pretty large handful of salt, a few bay leaves, and so keep +it for use. + + +126. _To_ COLLAR SALMON. + +Take the side of a middling salmon, and cut off the head, take out all +the bones and the outside, season it with mace, nutmeg, pepper and +salt, roll it tight up in a cloth, boil it, and bind it up with pickle; +it will take about an hour boiling; when it is boiled bind it tight +again, when cold take it very carefully out of the cloth and bind it +about with filleting; you must not take off the filleting but as it is +eaten. + +_To make_ PICKLE _to keep it in_. + +Take two or three quarts of water, a jill of vinegar, a little Jamaica +pepper and whole pepper, a large handful of salt, boil them altogether, +and when it is cold put in your salmon, so keep it for use: If your +pickle don't keep you must renew it. + +You may collar pike the same way. + + +127. _To make an_ OYSTER PIE. + +Take a pint of the largest oysters you can get, clean them very well in +their own liquor, if you have not liquor enough, add to them three or +four spoonfuls of water; take the kidney of a loin of veal, cut it in +thin slices, and season it with a little pepper and salt, lay the +slices in the bottom of the dish, (but there must be no paste in the +bottom of the dish) cover them with the oysters, strow over a little of +the seasoning as you did for the veal; take the marrow of one or two +bones, lay it over your oysters and cover them with puff-paste; when it +is baked take off the lid, put into it a spoonful or two of white wine, +shake it up altogether, and serve it up. + +It is proper for a side dish, either for noon or night. + + +128. _To butter_ CRAB _and_ LOBSTER. + +Dress all the meat out of the belly and claws of your lobster, put it +into a stew-pan, with two or three spoonfuls of water, a spoonful or +two of white wine vinegar, a little pepper, shred mace, and a lump of +butter, shake it over the stove till it be very hot, but do not let it +boil, if you do it will oil; put it into your dish, and lay round it +your small claws:--it is as proper to put it in scallop shells as on a +dish. + + +129. _To roast a_ LOBSTER. + +If your lobster be alive tie it to the spit, roast and baste it for +half an hour; if it be boiled you must put it in boiling water, and let +it have one boil, then lie it in a dripping-pan and baste it; when you +lay it upon the dish split the tail, and lay it on each side, so serve +it up with melted butter in a china cup. + + +130. _To make a_ QUAKING PUDDING. + +Take eight eggs and beat them very well, put to them three spoonfuls of +London flour, a little salt, three jills of cream, and boil it with a +stick of cinnamon and a blade of mace; when it is cold mix it to your +eggs and flour, butter your cloth, and do not give it over much room in +your cloth; about half an hour will boil it; you must turn it in the +boiling or the flour will settle, so serve it up with a little melted +butter. + + +131. _A_ HUNTING PUDDING. + +Take a pound of fine flour, a pound of beef-suet shred fine, three +quarters of a pound of currans well cleaned, a quartern of raisins +stoned and shred, five eggs, a little lemon-peel shred fine, half a +nutmeg grated, a jill of cream, a little salt, about two spoonfuls of +sugar, and a little brandy, so mix all well together, and tie it up +right in your cloth; it will take two hours boiling; you must have a +little white wine and butter for your sauce. + + +132. _A_ CALF'S-FOOT PUDDING. + +Take two calf's feet, when they are clean'd boil them as you would for +eating; take out all the bones; when they are cold shred them in a +wooden bowl as small as bread crumbs; then take the crumbs of a penny +loaf, three quarters of a pound of beef suet shred fine, grate in half +a nutmeg, take half a pound of currans well washed, half a pound of +raisins stoned and shred, half a pound of sugar, six eggs, and a little +salt, mix them all together very well, with as much cream as will wet +them, so butter your cloth and tie it up tight; it will take two hours +boiling; you may if you please stick it with a little orange, and serve +it up. + + +133. _A_ SAGOO PUDDING. + +Take three or four ounces of sagoo, and wash it in two or three waters, +set it on to boil in a pint of water, when you think it is enough take +it up, set it to cool, and take half of a candid lemon shred fine, +grate in half of a nutmeg, mix two ounces of jordan almonds blanched, +grate in three ounces of bisket if you have it, if not a few +bread-crumbs grated, a little rose-water and half a pint of cream; then +take six eggs, leave out two of the whites, beat them with a spoonful +or two of sack, put them to your sagoo, with about half a pound of +clarified butter, mix them all together, and sweeten it with fine +sugar, put in a little salt, and bake it in a dish with a little +puff-paste about the dish edge, when you serve it up you may stick a +little citron or candid orange, or any sweetmeats you please. + + +134. _A_ MARROW PUDDING. + +Take a penny loaf, take off the outside, then cut one half in thin +slices; take the marrow of two bones, half a pound of currans well +cleaned, shred your marrow, and strinkle a little marrow and currans +over the dish; if you have not marrow enough you may add to it a little +beef-suet shred fine; take five eggs and beat them very well, put to +them three jills of milk, grate in half a nutmeg, sweeten it to your +taste, mix all together, pour it over your pudding, and save a little +marrow to strinkle over the top of your pudding; when you send it to +the oven lye a puff-paste around the dish edge. + + +135. _A_ CARROT PUDDING. + +Take three or four clear red carrots, boil and peel them, take the red +part of the carrot, beat it very fine in a marble mortar, put to it the +crumbs of a penny loaf, six eggs, half a pound of clarified butter, two +or three spoonfuls of rose water, a little lemon-peel shred, grate in a +little nutmeg, mix them well together, bake it with a puff-paste round +your dish, and have a little white wine, butter and sugar, for the +sauce. + + +136. _A_ GROUND RICE PUDDING. + +Take half a pound of ground rice, half cree it in a quart of milk, when +it is cold put to it five eggs well beat, a jill of cream, a little +lemon-peel shred fine, half a nutmeg grated, half a pound of butter, +and half a pound of sugar, mix them well together, put them into your +dish with a little salt, and bake it with a puff-paste round your dish; +have a little rose-water, butter and sugar to pour over it, you may +prick in it candid lemon or citron if you please. + +Half of the above quantity will make a pudding for a side-dish. + + +137. _A_ POTATOE PUDDING. + +Take three or four large potatoes, boil them as you would do for +eating, beat them with a little rose-water and a glass of sack in a +marble mortar, put to them half a pound of sugar, six eggs, half a +pound of melted butter, half a pound of currans well cleaned, a little +shred lemon-peel, and candid orange, mix altogether and serve it up. + + +138. _An_ APPLE PUDDING. + +Take half a dozen large codlins, or pippens, roast them and take out +the pulp; take eight eggs, (leave out six of the whites) half a pound +of fine powder sugar, beat your eggs and sugar well together, and put +to them the pulp of your apples, half a pound of clarified butter, a +little lemon-peel shred fine, a handful of bread crumbs or bisket, four +ounces of candid orange or citron, and bake it with a thin paste under +it. + + +139. _An_ ORANGE PUDDING. + +Take three large seville oranges, the clearest kind you can get, grate +off the out-rhine; take eight eggs, (leave out six of the whites) half +a pound of double refin'd sugar, beat and put it to your eggs, then +beat them both together for half an hour; take three ounces of sweet +almonds blanch'd, beat them with a spoonful or two of fair water to +keep them from oiling, half a pound of butter, melt it without water, +and the juice of two oranges, then put in the rasping of your oranges, +and mix all together; lay a thin paste over your dish and bake it, but +not in too hot an oven. + + +140. _An_ ORANGE PUDDING _another Way_. + +Take half a pound of candid orange, cut them in thin slices, and beat +them in a marble mortar to a pulp; take six eggs, (leave out half of +the whites) half a pound of butter, and the juice of one orange; mix +them together, and sweeten it with fine powder sugar, then bake it with +thin paste under it. + + +141. _An_ ORANGE PUDDING _another Way_. + +Take three or four seville oranges, the clearest skins you can get, +pare them very thin, boil the peel in a pretty quantity of water, shift +them two or three times in the boiling to take out the bitter taste; +when it is boiled you must beat it very fine in a marble mortar; take +ten eggs, (leave out six of the whites) three quarters of a pound of +loaf sugar, beat it and put it to your eggs, beat them together for +half an hour, put to them half a pound of melter butter, and the juice +of two or three oranges, as they are of goodness, mix all together, and +bake it with a thin paste over your dish. + +This will make cheese-cakes as well as a pudding. + + +142. _An_ ORANGE PUDDING _another Way_. + +Take five or six seville oranges, grate them and make a hole in the +top, take out all the meat, and boil the skin very tender, shifting +them in the boiling to take off the bitter taste; take half a round of +long bisket, slice and scald them with a little cream, beat six eggs +and put to your bisket; take half a pound of currans, wash them clean, +grate in half a nutmeg, put in a little salt and a glass of sack, beat +all together, then put it into your orange skin, tie them tight in a +piece of fine cloth, every one separate; about three quarters of an +hour will boil them: You must have a little white wine, butter and +sugar for sauce. + + +143. _To make an_ ORANGE PIE. + +Take half a dozen seville oranges, chip them very fine as you would do +for preserving, make a little hole in the top, and scope out all the +meat, as you would do an apple, you must boil them whilst they are +tender, and shift them two or three times to take off the bitter taste; +take six or eight apples, according as they are in bigness, pare and +slice them, and put to them part of the pulp of your oranges, and pick +out the strings and pippens, put to them half a pound of fine powder +sugar, so boil it up over a slow fire, as you would do for puffs, and +fill your oranges with it; they must be baked in a deep delf dish with +no paste under them; when you put them into your dish put under them +three quarters of a pound of fine powder sugar, put in as much water as +will wet your sugar, and put your oranges with the open side uppermost; +it will take about an hour and half baking in a slow oven; lie over +them a light puff-paste; when you dish it up take off the lid, and turn +the oranges in the pie, cut the lid in sippets, and set them at an +equal distance, to serve it up. + + +144. _To make a quaking_ PUDDING _another Way_. + +Take a pint of cream, boil it with one stick of cinnamon, take out the +spice when it is boiled, then take the yolks of eight eggs, and four +whites, beat them very well with some sack, and mix your eggs with the +cream, a little sugar and salt, half a penny wheat loaf, a spoonful of +flour, a quarter of a pound of almonds blanch'd and beat fine, beat +them altogether, wet a thick cloth, flour it, and put it in when the +pot boils; it must boil an hour at least; melted butter, sack and sugar +is sauce for it; stick blanch'd almonds and candid orange-peel on the +top, so serve it up. + + +145. _To make_ PLUMB PORRIDGE. + +Take two shanks of beef, and ten quarts of water, let it boil over a +slow fire till it be tender, and when the broth is strong, strain it +out, wipe the pot and put in the broth again, slice in two penny loaves +thin, cutting off the top and bottom, put some of the liquor to it, +cover it up and let it stand for a quarter of an hour, so put it into +the pot again, and let it boil a quarter of an hour, then put in four +pounds of currans, and let them boil a little; then put in two pounds +of raisins, and two pounds of prunes, let them boil till they swell; +then put in a quarter of an ounce of mace, a few cloves beat fine, mix +it with a little water, and put it into your pot; also a pound of +sugar, a little salt, a quart or better of claret, and the juice of two +or three lemons or verjuice; thicken it with sagoo instead of bread; so +put it in earthen pots, and keep it for use. + + +146. _To make a_ PALPATOON _of_ PIGEONS. + +Take mushrooms, pallets, oysters and sweet-breads, fry them in butter, +put all these in a strong gravy, heat them over the fire, and thicken +them up with an egg and a little butter; then take six or eight +pigeons, truss them as you would for baking, season them with pepper +and salt, and lay on them a crust of forc'd-meat as follows, _viz._ a +pound of veal cut in little bits, and a pound and a half of marrow, +beat it together in a stone mortar, after it is beat very fine, season +it with mace, pepper and salt, put in the yolks of four eggs, and two +raw eggs, mix altogether with a few bread crumbs to a paste: make the +sides and lid of your pie with it, then put your ragoo into your dish, +and lay in your pigeons with butter; an hour and a half will bake it. + + +147. _To fry_ CUCUMBERS _for Mutton Sauce_. + +You must brown some butter in a pan, and cut six middling cucumbers, +pare and slice them, but not over thin, drain them from the water, then +put them into the pan, when they are fried brown put to them a little +pepper and salt, a lump of butter, a spoonful of vinegar, a little +shred onion, and a little gravy, not to make it too thin, so shake them +well together with a little flour. + +You may lay them round your mutton, or they are proper for a side-dish. + + +148. _To force a_ FOWL. + +Take a good fowl, pull and draw it, then slit the skin down the back, +take the flesh from the bones, and mince it very well, mix it with a +little beef-suet, shred a jill of large oysters, chop a shalot, a +little grated bread, and some sweet herbs, mix all together, season it +with nutmeg, pepper and salt, make it up with yolks of eggs, put it on +the bones and draw the skin over it, sew up the back, cut off the legs, +and put the bones as you do a fowl for boiling, tie the fowl up in a +cloth; an hour will boil it. For sauce take a few oysters, shred them, +and put them into a little gravy, with a lump of butter, a little +lemon-peel shred and a little juice, thicken it up with a little flour, +lie the fowl on the dish, and pour the sauce upon it; you may fry a +little of the forc'd-meat to lay round. Garnish your dish with lemon; +you may set it in the oven if you have convenience, only rub over it +the yolk of an egg and a few bread crumbs. + + +149. _To make_ STRAWBERRY _and_ RASBERRY FOOL. + +Take a pint of rasberries, squeeze and strain the juice, with a +spoonful of orange water, put to the juice six ounces of fine sugar, +and boil it over the fire; then take a pint of cream and boil it, mix +them all well together, and heat them over the fire, but not to boil, +if it do it will curdle; stir it till it be cold, put it into your +bason and keep it for use. + + +150. _To make a_ POSSET _with_ Almonds. + +Blanch and beat three quarters of a pound of almonds, so fine that they +will spread betwixt your fingers like butter, put in water as you beat +them to keep them for oiling; take a pint of sack, cherry or gooseberry +wine, and sweeten it to your taste with double refin'd sugar, make it +boiling hot; take the almonds, put to them a little water, and boil the +wine and almonds together; take the yolks of four eggs, and beat them +very well, put to them three or four spoonfuls of wine, then put it +into your pan by degrees, stirring it all the while; when it begins to +thicken take it off, and stir it a little, put it into a china dish, +and serve it up. + + +151. _To make_ DUTCH-BEEF. + +Take the lean part of a buttock of beef raw, rub it well with brown +sugar all over, and let it lie in a pan or tray two or three hours, +turning it three or four times, then salt it with common salt, and two +ounces of saltpetre; let it lie a fortnight, turning it every day, then +roll it very straight, and put it into a cheese press day and night, +then take off the cloth and hang it up to dry in the chimney; when you +boil it let it be boiled very well, it will cut in shivers like dutch +beef. + +You may do a leg of mutton the same way. + + +152. _To make_ PULLONY SAUSAGES. + +Take part of a leg of pork or veal, pick it clean from the skin or fat, +put to every pound of lean meat a pound of beef-suet, pick'd from the +skins, shred the meat and suet separate and very fine, mix them well +together, add a large handful of green sage shred very small; season it +with pepper and salt, mix it well, press it down hard in an earthen +pot, and keep it for use.--When you use them roll them up with as much +egg as will make them roll smooth; in rolling them up make them about +the length of your fingers, and as thick as two fingers; fry them in +butter, which must be boiled before you can put them in, and keep them +rolling about in the pan; when they are fried through they are enough. + + +153. _To make an_ AMBLET _of_ COCKLES. + +Take four whites and two yolks of eggs, a pint of cream, a little +flour, a nutmeg grated, a little salt, and a jill of cockles, mix all +together, and fry it brown. + +This is proper for a side-dish either for noon or night. + + +154. _To make a common quaking_ PUDDING. + +Take five eggs, beat them well with a little salt, put in three +spoonfuls of fine flour, take a pint of new milk and beat them well +together, then take a cloth, butter and flour it, but do not give it +over much room in the cloth; an hour will boil it, give it a turn every +now and then at the first putting in, or else the meal will settle to +the bottom; have a little plain butter for sauce, and serve it up. + + +155. _To make a boil'd_ TANSEY. + +Take an old penny loaf, cut off the out crust, slice it thin, put to it +as much hot cream as will wet it, six eggs well beaten, a little shred +lemon-peel, grate in a little nutmeg, and a little salt; green it as +you did your baked tansey, so tie it up in a cloth and boil it; it will +take an hour and a quarter boiling; when you dish it up stick it with +candid orange and lay a Seville orange cut in quarters round the dish; +serve it up with melted butter. + + +156. _A_ TANSEY _another Way_. + +Take an old penny loaf, cut off the out crust, slice it very thin, and +put to it as much hot milk as will wet it; take six eggs, beat them +very well, grate in half a nutmeg, a little shred lemon-peel, half a +pound of clarified butter, half a pound of sugar, and a little salt; +mix them well together. _To green your tansey_, Take a handful or two +of spinage, a handful of tansey, and a handful or sorrel, clean them +and beat them in a marble mortar, or grind it as you would do +greensauce, strain it through a linen cloth into a bason, and put into +your tansey as much of the juice as will green it, pour over the sauce +a little white wine, butter and sugar; lay a rim of paste round your +dish and bake it; when you serve it up cut a Seville orange in +quarters, and lay it round the edge of the dish. + + +157. _To make_ RICE PANCAKES. + +Take half a pound of rice, wash and pick it clean, cree it in fair +water till it be a jelly, when it is cold take a pint of cream and the +yolks of four eggs, beat them very well together, and put them into the +rice, with grated nutmeg and some salt, then put in half a pound of +butter, and as much flour as will make it thick enough to fry, with as +little butter as you can. + + +158. _To make_ FRUIT FRITTERS. + +Take a penny loaf, cut off the out crust, slice it, put to it as much +hot milk as will wet it, beat five or six eggs, put to them a quarter +of a pound of currans well cleaned, and a little candid orange shred +fine, so mix them well together, drop them with a spoon into a stew-pan +in clarified butter; have a little white wine, butter and sugar for +your sauce, put it into a china bason, lay your fritters round, grate a +little sugar over them, and serve them up. + + +159. _To make_ WHITE PUDDINGS _in Skins_. + +Take half a pound of rice, cree it in milk while it be soft, when it is +creed put it into a cullinder to drain; take a penny loaf, cut off the +out crust, then cut it in thin slices, scald it in a little milk, but +do not make it over wet; take six eggs and beat them very well, a pound +of currans well cleaned, a pound of beef-suet shred fine, two or three +spoonfuls of rose-water, half a pound of powder sugar, a little salt, a +quarter of an ounce of mace, a large nutmeg grated, and a small stick +of cinnamon; beat them together, mix them very well, and put them into +the skins; if you find it be too thick put to it a little cream; you +may boil them near half an hour, it will make them keep the better. + + +160. _To make_ BLACK PUDDINGS. + +Take two quarts of whole oatmeal, pick it and half boil it, give it +room in your cloth, (you must do it the day before you use it) put it +into the blood while it is warm, with a handful of salt, stir it very +well, beat eight or nine eggs in about a pint of cream, and a quart of +bread-crumbs, a handful or two of maslin meal dress'd through a +hair-sieve, if you have it, if not put in wheat flour; to this quantity +you may put an ounce of Jamaica pepper, and ounce of black pepper, a +large nutmeg, and a little more salt, sweet-marjoram and thyme, if they +be green shred them fine, if dry rub them to powder, mix them well +together, and if it be too thick put to it a little milk; take four +pounds of beef-suet, and four pounds of lard, skin and cut it it think +pieces, put it into your blood by handfuls, as you fill your puddings; +when they are filled and tied prick them with a pin, it will keep them +from bursting in the boiling; (you must boil them twice) cover them +close and it will make them black. + + +161. _An_ ORANGE PUDDING _another Way_. + +Take two Seville oranges, the largest and cleanest you can get, grate +off the outer skin with a clean grater; take eight eggs, (leave out two +of the whites) half a pound of loaf sugar, beat it very fine, put it to +your eggs, and beat them for an hour, put to them half a pound of +clarified butter, and four ounces of almonds blanch'd, and heat them +with a little rose-water; put in the juice of the oranges, but mind you +don't put in the pippens, and mix together; bake it with a thin paste +over the bottom of the dish. It must be baked in a slow oven. + + +162. _To make_ APPLE FRITTERS. + +Take four eggs and beat them very well, put to them four spoonfuls of +fine flour, a little milk, about a quarter of a pound of sugar, a +little nutmeg and salt, so beat them very well together; you must not +make it very thin, if you do it will not stick to the apple; take a +middling apple and pare it, cut out the core, and cut the rest in round +slices about the thickness of a shilling; (you may take out the core +after you have cut it with your thimble) have ready a little lard in a +stew-pan, or any other deep pan; then take your apple every slice +single, and dip it into your bladder, let your lard be very hot, so +drop them in; you must keep them turning whilst enough, and mind that +they be not over brown; as you take them out lay them on a pewter dish +before the fire whilst you have done; have a little white wine, butter +and sugar for the sauce; grate over them a little loaf sugar, and serve +them up. + + +163. _To make an_ HERB PUDDING. + +Take a good quantity of spinage and parsley, a little sorrel and mild +thyme, put to them a handful of great oatmeal creed, shred them +together till they be very small, put to them a pound of currans, well +washed and cleaned, four eggs well beaten in a jill of good cream; if +you wou'd have it sweet, put in a quarter of a pound of sugar, a little +nutmeg, a little salt, and a handful of grated bread; then meal your +cloth and tie it close before you put it in to boil; it will take as +much boiling as a piece of beef. + + +164. _To make a_ PUDDING _for a_ HARE. + +Take the liver and chop it small with some thyme, parsley, suet, crumbs +of bread mixt, with grated nutmeg, pepper, salt, an egg, a little fat +bacon and lemon-peel; you must make the composition very stiff, lest it +should dissolve, and you lose your pudding. + + +165. _To make a_ BREAD PUDDING. + +Take three jills of milk, when boiled, take a penny loaf sliced thin, +cut off the out crust, put on the boiling milk, let it stand close +covered till it be cold, and beat it very well till all the lumps be +broke; take five eggs beat very well, grate in a little nutmeg, shred +some lemon-peel, and a quarter of a pound of butter or beef-suet, with +as much sugar as will sweeten it; and currans as many as you please; +let them be well cleaned; so put them into your dish, and bake or boil +it. + + +166. _To make_ CLARE PANCAKES. + +Take five or six eggs, and beat them very well with a little salt, put +to them two or three spoonfuls of cream, a spoonful of fine flour, mix +it with a little cream; take your clare and wash it very clean, wipe it +with a cloth, put your eggs into a pan, just to cover your pan bottom, +lay the clare in leaf by leaf, whilst you have covered your pan all +over; take a spoon, and pour over every leaf till they are all covered; +when it is done lay the brown side upwards, and serve it up. + + +167. _To make a_ LIVER PUDDING. + +Take a pound of grated bread, a pound of currans, a pound and a half of +marrow and suet together cut small, three quarters of a pound of sugar, +half an ounce of cinnamon, a quarter of an ounce of mace, a pint of +grated liver, and some salt, mix all together; take twelve eggs, (leave +out half of the whites) beat them well, put to them a pint of cream, +make the eggs and cream warm, then put it to the pudding, stuff and +stir it well together, so fill them in skins; put to them a few +blanch'd almonds shred fine, and a spoonful or two of rose-water, so +keep them for use. + + +168. _To make_ OATMEAL FRITTERS. + +Boil a quart of new milk, steep a pint of fine flour or oatmeal in it +ten or twelve hours, then beat four eggs in a little milk, so much as +will make like thick blatter, drop them in by spoonfuls into fresh +butter, a spoonful of butter in a cake, and grate sugar over them; have +sack, butter and sugar for sauce. + + +169. _To make_ APPLE DUMPLINGS. + +Take half a dozen codlins, or any other good apples, pare and core +them, make a little cold butter paste, and roll it up about the +thickness of your finger, so lap around every apple, and tie them +single in a fine cloth, boil them in a little salt and water, and let +the water boil before you put them in; half an hour will boil them; you +must have for sauce a little white wine and butter; grate some sugar +round the dish, and serve them up. + + +170. _To make_ HERB DUMPLINGS. + +Take a penny loaf, cut off the out crust, and the rest in slices, put +to it as much hot milk as will just wet it, take the yolks and whites +of six eggs, beat them with two spoonfuls of powder sugar, half a +nutmeg, and a little salt, so put it to your bread; take half a pound +of currans well cleaned, put them to your eggs, then take a handful of +the mildest herbs you can get, gather them so equal that the taste of +one be not above the other, wash and chop them very small, put as many +of them in as will make a deep green, (don't put any parsley among +them, nor any other strong herb) so mix them all together, and boil +them in a cloth, make them about the bigness of middling apples; about +half an hour will boil them; put them into your dish, and have a little +candid orange, white wine, butter and sugar for sauce, so serve them +up. + + +171. _To make_ MARROW TARTS. + +To a quart of cream put the yolks of twelve eggs, half a pound of +sugar, some beaten mace and cinnamon, a little salt and some sack, set +it on the fire with half a pound of biskets, as much marrow, a little +orange-peel and lemon-peel; stir it on the fire till it becomes thick, +and when it is cold put it into a dish with puff-paste, then bake it +gently in a slow oven. + + +172. _To make_ PLAIN FRUIT DUMPLINGS. + +Take as much flour as you would have dumplings in quantity, put it to a +spoonful of sugar, a little salt, a little nutmeg, a spoonful of light +yeast, and half a pound of currans well washed and cleaned, so knead +them the stiffness you do a common dumpling, you must have white wine, +sugar and butter for sauce; you may boil them either in a cloth or +without; so serve them up. + + +173. _To make_ OYSTER LOAVES. + +Take half a dozen French loaves, rasp them and make a hole at the top, +take out all the crumbs and fry them in butter till they be crisp; when +your oysters are stewed, put them into your loaves, cover them up +before the fire to keep hot whilst you want them; so serve them up. + +They are proper either for a side-dish or mid-dish. + +You may make cockle loaves or mushroom-loaves the same way. + + +174. _To make a_ GOOSEBERRY PUDDING. + +Take a quart of green gooseberries, pick, coddle, bruise and rub them +through a hair-sieve to take out the pulp; take six spoonfuls of the +pulp, six eggs, three quarters of a pound of sugar, half a pound of +clarified butter, a little lemon-peel shred fine, a handful of +bread-crumbs or bisket, a spoonful of rose-water or orange-flower +water; mix these well together, and bake it with paste round the dish; +you may add sweetmeats if you please. + + +175. _To make an_ EEL PIE. + +Case and clean the eels, season them with a little nutmeg, pepper and +salt, cut them in long pieces; you must make your pie with hot butter +paste, let it be oval with a thin crust; lay in your eels length way, +putting over them a little fresh butter; so bake them. + +Eel pies are good, and eat very well with currans, but if you put in +currans you must not use any black pepper, but a little Jamaica pepper. + + +176. _To make a_ TURBOT-HEAD PIE. + +Take a middling turbot-head, pretty well cut off, wash it clean, take +out the gills, season it pretty well with mace, pepper and salt, so put +it into a deep dish with half a pound of butter, cover it with a light +puff-paste, but lay none in the bottom; when it is baked take out the +liquor and the butter that it was baked in, put it into a sauce-pan +with a lump of fresh butter and flour to thicken it, with an anchovy +and a glass of white wine, so pour it into your pie again over the +fish; you may lie round half a dozen yolks of eggs at an equal +distance; when you have cut off the lid, lie it in sippets round your +disk, and serve it up. + + +177. _To make a Caudle for a sweet_ VEAL PIE. + +Take about a jill of white wine and verjuice mixed, make it very hot, +beat the yolk of an egg very well, and then mix them together as you +would do mull'd ale; you must sweeten it very well, because there is no +sugar in the pie. + +This caudle will do for any other sort of pie that is sweet. + + +178. _To make_ SWEET-MEAT TARTS. + +Make a little shell-paste, roll it, and line your tins, prick them in +the inside, and so bake them; when you serve 'em up put in any sort of +sweet-meats, what you please. + +You may have a different sort every day, do but keep your shells bak'd +by you. + + +179. _To make_ ORANGE TARTS. + +Take two or three Seville oranges and boil them, shift them in the +boiling to take out the bitter, cut them in two, take out the pippens, +and cut them in slices; they must be baked in crisp paste; when you +fill the petty-pans, lay in a layer of oranges and a layer of sugar, (a +pound will sweeten a dozen of small tins, if you do not put in too much +orange) bake them in a slow oven, and ice them over. + + +180. _To make a_ TANSEY _another Way_. + +Take a pint of cream, some biskets without seeds, two or three +spoonfuls of fine flour, nine eggs, leaving out two of the whites, some +nutmeg, and orange-flower water, a little juice of tansey and spinage, +put it into a pan till it be pretty thick, then fry or bake it, if +fried take care that you do not let it be over-brown. Garnish with +orange and sugar, so serve it up. + + +181. _A good_ PASTE _for_ TARTS. + +Take a pint of flour, and rub a quarter of a pound of butter into it, +beat two eggs with a spoonful of double-refin'd sugar, and two or three +spoonfuls of cream to make it into paste; work it as little as you can, +roll it out thin; butter your tins, dust on some flour, then lay in +your paste, and do not fill them too full. + + +182. _To make_ TRANSPARENT TARTS. + +Take a pound of flour well dried, beat one egg till it be very thin, +then melt almost three quarters of a pound of butter without salt, and +let it be cold enough to mix with an egg, then put it into the flour +and make your paste, roll it very thin, when you are setting them into +the oven wet them over with a little fair water, and grate a little +sugar; if you bake them rightly they will be very nice. + + +183. _To make a_ SHELL PASTE. + +Take half a pound of fine flour, and a quarter of a pound of butter, +the yolks of two eggs and one white, two ounces of sugar finely sifted, +mix all these together with a little water, and roll it very thin +whilst you can see through it; when you lid your tarts prick them to +keep them from blistering; make sure to roll them even, and when you +bake them ice them. + + +184. _To make_ PASTE _for_ TARTS. + +Take the yolks of five or six eggs, just as you would have paste in +quantity; to the yolks of eggs put a pound of butter, work the butter +with your hands whilst it take up all the eggs, then take some London +flour and work it with your butter whilst it comes to a paste, put in +about two spoonfuls of loaf sugar beat and sifted, and about half a +jill of water; when you have wrought it well together it is fit for +use. + +This is a paste that seldom runs if it be even roll'd; roll it thin but +let your lids be thiner than your bottoms; when you have made your +tarts, prick them over with a pin to keep it from blistering; when you +are going to put them into the oven, wet them over with a feather dipt +in fair water, and grate over them a little double-refined loaf sugar, +it will ice them; but don't let them be bak'd in a hot oven. + + +185. _A short_ PASTE _for_ TARTS. + +Take a pound of wheat-flour, and rub it very small, three quarters of a +pound of butter, rub it as small as the flour, put to it three +spoonfuls of loaf sugar beat and sifted; take the yolks of four eggs, +and beat them very well; put to them a spoonful or two of rose-water, +and work them into a paste, then roll them thin, and ice them as you +did the other if you please, and bake 'em in a slow oven. + + +186. _To make a_ LIGHT PASTE _for a_ VENISON PASTY, _or other_ PIE. + +Take a quarter of a peck of fine flour, or as much as you think you +have occasion for, and to every quartern of flour put a pound and a +quarter of butter, break the third part of your butter into the flour; +then take the whites of three or four eggs, beat them very well to a +froth, and put to them as much water as will knead the meal; do not +knead it over stiff, so then roll it in the rest of your butter; you +must roll it five or six times over at least, and strinkle a little +flour over your butter every time you roll it up, lap it up the cross +way, and it will be fit for use. + + +187. _To make a Paste for a_ STANDING PIE. + +Take a quartern of flour or more if you have occasion, and to every +quartern of flour put a pound of butter, and a little salt, knead it +with boiling water, then work it very well, and let it lie whilst it is +cold. + +This paste is good enough for a goose pie, or any other standing-pie. + + +188. _A light Paste for a_ DISH PIE. + +Take a quartern of flour, and break into it a pound of butter in large +pieces, knead it very stiff, handle it as lightly as you can, and roll +it once or twice, then it is fit for use. + + +189. _To make_ CHEESE CAKES. + +Take a gallon of new milk, make of it a tender curd, wring the whey +from it, put it into a bason, and break three quarters of a pound of +butter into the curd, then with a clean hand work the butter and curd +together till all the butter be melted, and rub it in a hair-sieve with +the back of spoon till all be through; then take six eggs, beat them +with a few spoonfuls of rose-water or sack, put it into your curd with +half a pound of fine sugar and a nutmeg grated; mix them all together +with a little salt, some currans and almonds; then make up your paste +of fine flour, with cold butter and a little sugar; roll your paste +very thin, fill your tins with the curd, and set them in an oven, when +they are almost enough take them out, then take a quarter of a pound of +butter, with a little rose-water, and part of a half pound of sugar, +let it stand on the coals till the butter be melted, then pour into +each cake some of it, set them in the oven again till they be brown, so +keep them for use. + + +190. _To make_ GOOFER WAFERS. + +Take a pound of fine flour and six eggs, beat them very well, put to +them about a jill of milk, mix it well with the flour, put in half a +pound of clarified butter, half a pound of powder sugar, half of a +nutmeg, and a little salt; you may add to it two or three spoonfuls of +cream; then take your goofer-irons and put them into the fire to heat, +when they are hot rub them over the first time with a little butter in +a cloth, put your batter into one side of your goofer-irons, put them +into the fire, and keep turning the irons every now and then; (if your +irons be too hot they burn soon) make them a day or two before you use +them, only set them down before the fire on a pewter dish before you +serve them up; have a little white wine and butter for your sauce, +grating some sugar over them. + + +191. _To make common_ CURD CHEESE CAKES. + +Take a pennyworth of curds, mix them with a little cream, beat four +eggs, put to them six ounces of clarified butter, a quarter of a pound +of sugar, half a pound of currans well wash'd, and a little lemon-peel +shred, a little nutmeg, a spoonful of rose-water or brandy, whether you +please, and a little salt, mix altogether, and bake them in small petty +pans. + + +192. CHEESE CAKES _without_ CURRANS. + +Take five quarts of new milk, run it to a tender curd, then hang it in +a cloth to drain, rub into them a pound of butter that is well washed +in rose-water, put to it the yolks of seven or eight eggs, and two of +the whites; season it with cinnamon, nutmeg and sugar. + + +193. _To make a_ CURD PUDDING. + +Take three quarts of new milk, put to it a little erning, as much as +will break it when it is scumm'd break it down with your hand, and when +it is drained grind it with a mustard ball in a bowl, or beat it in a +marble-mortar; then take half a pound of butter and six eggs, leaving +out three of the whites; beat the eggs well, and put them into the +curds and butter, grate in half a nutmeg, a little lemon-peel shred +fine, and salt, sweeten it to your taste, beat them all together, and +bake them in little petty-pans with fast bottoms; a quarter of an hour +will bake them; you must butter the tins very well before you put them +in; when you dish them up you must lay them the wrong side upwards on +the dish, and stick them with either blanch'd almonds, candid orange, +or citron cut in long bits, and grate a little loaf sugar over them. + + +194. _To make a_ SLIPCOAT CHEESE. + +Take five quarts of new-milk, a quart of cream, and a quart of water, +boil your water, then put your cream to it; when your milk is new-milk +warm put in your erning, take your curd into the strainer, break it as +little as you can, and let it drain, then put it into your vat, press +it by degrees, and lay it in grass. + + +195. _To make_ CREAM CHEESE. + +Take three quarts of new-milk, one quart of cream, and a spoonful of +erning, put them together, let it stand till it come to the hardness of +a strong jelly, then put it into the mould, shifting it often into dry +cloths, lay the weight of three pounds upon it, and about two hours +after you may lay six or seven pounds upon it; turn it often into dry +cloths till night, then take the weight off, and let it lie in the +mould without weight and cloth till morning, and when it is so dry that +it doth not wet a cloth, keep it in greens till fit for use; if you +please you may put a little salt into it. + + +196. _To make_ PIKE _eat like_ STURGEON. + +Take the thick part of a large pike and scale it, set on two quarts of +water to boil it in, put in a jill of vinegar, a large handful of salt, +and when it boils put in your pike, but first bind it about with coarse +inkle; when it is boiled you must not take off the inkle or baising, +but let it be on all the time it is in eating; it must be kept in the +same pickle it was boiled in, and if you think it be not strong enough +you must add a little more salt and vinegar, so when it is cold put it +upon your pike, and keep it for use; before you boil the pike take out +the bone. + +You may do scate the same way, and in my opinion it eats more like +sturgeon. + + +197. _To Collar_ EELS. + +Take the largest eels you can get, skin and split them down the belly, +take out the bones, season them with a little mace, nutmeg and salt; +begin at the tail and roll them up very tight, so bind them up in a +little coarse inkle, boil it in salt and water, a few bay leaves, a +little whole pepper, and a little alegar or vinegar; it will take an +hour boiling, according as your roll is in bigness; when it is boiled +you must tie it and hang it up whilst it be cold, then put it into the +liquor that it was boiled in, and keep it for use. + +If your eels be small you may robe two or three of them together. + + +198. _To Pot_ SMELTS. + +Take the freshest and largest smelts you can get, wipe them very well +with a clean cloth, take out the guts with a skewer, (but you must not +take out the milt and roan) season them with a little mace, nutmeg and +salt, so lie them in a flat pot; if you have two score you must lay +over them five ounces of butter; lie over them a paper, and set them in +a slow oven; if it be over hot it will burn them, and make them look +black; an hour will bake them; when they are baked you must take them +out and lay them on a dish to drain, and when they are drained you must +put them in long pots about the length of your smelts; when you lay +them in you must put betwixt every layer the same seasoning as you did +before, to make them keep; when they are cold cover them over with +clarified butter, so keep them for use. + + +199. _To Pickle_ SMELTS. + +Take the best and largest smelts you can get; gut, wash and wipe them, +lie them in a flat pot, cover them with a little white wine vinegar, +two or three blades of mace and a little pepper and salt; bake them in +a slow oven, and keep them for use. + + +200. _To stew a_ PIKE. + +Take a large pike, scale and clean it, season it in the belly with a +little mace and salt; skewer it round, put it into a deep stew-pan, +with a pint of small gravy and a pint of claret, two or thee blades of +mace, set it over a stove with a slow fire, and cover it up close; when +it is enough take part of the liquor, put to it two anchovies, a little +lemon-peel shred fine, and thicken the sauce with flour and butter; +before you lie the pike on the dish turn it with the back upwards, take +off the skin, and serve it up. Garnish your dish with lemon and pickle. + + +201. SAUCE _for a_ PIKE. + +Take a little of the liquor that comes from the pike when you take it +out of the oven, put to it two or three anchovies, a little lemon-peel +shred, a spoonful or two of white wine, or a little juice of lemon, +which you please, put to it some butter and flour, make your sauce +about the thickness of cream, put it into a bason or silver-boat, and +set in your dish with your pike, you may lay round your pike any sort +of fried fish, or broiled, if you have it; you may have the same sauce +for a broiled pike, only add a little good gravy, a few shred capers, a +little parsley, and a spoonful or two of oyster and cockle pickle if +you have it. + + +202. _How to roast a_ PIKE _with a Pudding in the Belly_. + +Take a large pike, scale and clean it, draw it at the gills.--_To make +a pudding for the Pike_. Take a large handful of bread-crumbs, as much +beef-suet shred fine, two eggs, a little pepper and salt, a little +grated nutmeg, a little parsley, sweet-marjoram and lemon-peel shred +fine; so mix altogether, put it into the belly of your pike, skewer it +round and lie it in an earthen dish with a lump of butter over it, a +little salt and flour, so set it in the oven; an hour will roast it. + + +203. _To dress a_ COD'S HEAD. + +Take a cod's head, wash and clean it, take out the gills, cut it open, +and make it to lie flat; (if you have no conveniency of boiling it you +may do it in an oven, and it will be as well or better) put it into a +copper-dish or earthen one, lie upon it a littler butter, salt, and +flour, and when it is enough take off the skin. + +SAUCE _for the_ COD'S HEAD. + +Take a little white gravy, about a pint of oysters or cockles, a little +shred lemon-peel, two or three spoonfuls of white wine, and about half +a pound of butter thicken'd with flour, and put it into your boat or +bason. + +_Another_ SAUCE _for a_ COD'S HEAD. + +Take a pint of good gravy, a lobster or crab, which you can get, dress +and put it into your gravy with a little butter, juice of lemon, shred +lemon-peel, and a few shrimps if you have them; thicken it with a +little flour, and put it into your bason, set the oysters on one side +of the dish and this on the other; lay round the head boiled whitings, +or any fried fish; pour over the head a little melted butter. Garnish +your dish with horse-radish, slices of lemon and pickles. + + +204. _To stew_ CARP _or_ TENCH. + +Take your carp or tench and wash them, scale the carp but not the +tench, when you have cleaned them wipe them with a cloth, and fry them +in a frying pan with a little butter to harden the skin; before you put +them into the stew-pan, put to them a little good gravy, the quantity +will be according to the largeness of your fish, with a jill of claret, +three or four anchovies at least, a little shred lemon-peel, a blade or +two of mace, let all stew together, till your carp be enough, over a +slow fire; when it is enough take part of the liquor, put to it half a +pound of butter, and thicken it with a little flour; so serve them up. +Garnish your dish with crisp parsley, slices of lemon and pickles. + +If you have not the convenience of stewing them, you may broil them +before a fire, only adding the same sauce. + + +205. _How to make_ SAUCE _for a boiled_ SALMON _or_ TURBOT. + +Take a little mild white gravy, two or three anchovies, a spoonful of +oyster or cockle pickle, a little shred lemon-peel, half a pound of +butter, a little parsley and fennel shred small, and a little juice of +lemon, but not too much, for fear it should take off the sweetness. + + +206. _To make_ SAUCE _for_ HADDOCK _or_ COD, _either broiled or +boiled_. + +Take a little gravy, a few cockles, oysters or mushrooms, put to them a +little of the gravy that comes from the fish, either broiled or boiled, +it will do very well if you have no other gravy, a little catchup and a +lump of butter; if you have neither oysters nor cockles you may put in +an anchovy or two, and thicken with flour; you may put in a few shred +capers, or a little mango, if you have it. + + +207. _To stew_ EELS. + +Take your eels, case, clean and skewer them round, put them into a +stew-pan with a little good gravy, a little claret to redden the gravy, +a blade or two of mace, an anchovy, and a little lemon-peel; when they +are enough thicken them with a little flour and butter. Garnish your +dish with parsley. + + +208. _To pitch-cock_ EELS. + +Take your eels, case and clean them, season them with nutmeg, pepper +and salt, skewer them round, broil them before the fire, and baste them +with a little butter; when they are almost enough strinkle them over +with a little shred parsley, and make your sauce of a little gravy, +butter, anchovy, and a little oyster pickle if you have it; don't pour +the sauce over your eels, put it into a china bason, and set it in the +middle of your dish. + +Garnish with crisp parsley, and serve them up. + + +209. _To boil_ HERRINGS. + +Take your herring, scale and wash them, take out the milt and roan, +skewer them round, and tie them with a string or else they will come +loose in the boiling and be spoil'd; set on a pretty broad stew-pan, +with as much water as will cover them, put to it a little salt, lie in +you herrings with the backs downwards boil with them the milt and roans +to lie round them; they will boil in half a quarter of an hour over a +slow fire; when they are boiled take them up with an egg slice, so turn +them over and set them to drain. Make your sauce of a little gravy and +butter, an anchovy and a little boiled parsley shred; put it into the +bason, set it in the middle of the dish, lie the herrings round with +their tails towards the bason, and lie the milts and roans between +every herring. Garnish with crisp parsley and lemon; so serve them up. + + +210. _To fry_ HERRINGS. + +Scale and wash your herrings clean, strew over them a little flour and +salt; let your butter be very hot before you put your herrings into the +pan, then shake them to keep them stirring, and fry them over a brisk +fire; when they are fried cut off the heads and bruise them, put to +them a jill of ale, (but the ale must not be bitter) add a little +pepper and salt, a small onion or shalot, if you have them, and boil +them altogether; when they are boiled, strain them, and put them into +your sauce-pan again, thicken them with a little flour and butter, put +it into a bason, and set it in the middle of your dish; fry the milts +and roans together, and lay round your herrings. Garnish your dish with +crisp parsley, and serve it up. + + +211. _To pickle_ HERRINGS. + +Scale and clean your herrings, take out the milts and roans, and skewer +them round, season them with a little pepper and salt, put them in a +deep pot, cover them with alegar, put to them a little whole Jamaica +pepper, and two or three bay leaves; bake them and keep them for use. + + +212. _To stew_ OYSTERS. + +Take a score or two of oysters, according as you have occasion, put +them into a small stew-pan, with a few bread-crumbs, a little water, +shred mace and pepper, a lump of butter, and a spoonful of vinegar, +(not to make it four) boil them altogether but not over much, if you +do it makes them hard. Garnish with bread fippets, and serve them up. + + +213. _To fry_ OYSTERS. + +Take a score or two of the largest oysters you can get, and the yolks +of four or five eggs, beat them very well, put to them a little nutmeg, +pepper and salt, a spoonful of fine flour, and a little raw parsley +shred, so dip in your oysters, and fry them in butter a light brown. + +They are very proper to lie about either stew'd oysters, or any other +fish, or made dishes. + + +214. OYSTERS _in_ SCALLOP SHELLS. + +Take half a dozen small scallop shells, lay in the bottom of every +shell a lump of butter, a few bread crumbs, and then your oysters; +laying over them again a few more bread crumbs, a little butter, and a +little beat pepper, so set them to crisp, either in the oven or before +the fire, and serve them up. + +They are proper for either a side-dish or middle-dish. + + +215 _To keep_ HERRINGS _all the Year_. + +Take fresh herrings, cut off their heads, open and wash them very +clean, season them with salt, black pepper, and Jamaica pepper, put +them into a pot, cover them with white wine vinegar and water, of each +an equal quantity, and set them in a slow oven to bake; tie the pot up +close and they will keep a year in the pickle. + + +216. _To make artificial_ Sturgeon _another Way_. + +Take out the bones of a turbot or britt, lay it in salt twenty four +hours, boil it with good store of salt; make your pickle of white wine +vinegar and three quarts of water, boil them, and put in a little +vinegar in the boiling; don't boil it over much, if you do it will make +it soft; when 'tis enough take it out till it be cold, put the same +pickle to it, and keep it for use. + + +217. _To stew_ MUSHROOMS. + +Take mushrooms, and clean them, the buttons you may wash, but the flaps +you must pill both inside and out; when you have cleaned them, pick out +the little ones for pickling, and cut the rest in pieces for stewing; +wash them and put them into a little water, give them a boil and it +will take off the faintness, so drain from them all the water, then put +them into a pan with a lump of butter, a little shred mace, pepper and +salt to your taste (putting them to a little water) hang them over a +slow fire for half an hour, when they are enough thicken them with a +little flour; serve them up with sippets. + + +218. _To make_ ALMOND PUFFS. + +Take a pound of almonds blanch'd, and beat them with orange-flower +water, then take a pound of sugar, and boil them almost to a candy +height, put in your almonds and stir them on the fire, keep them +stirring till they be stiff, then take them off the fire and stir them +till they be cold; beat them a quarter of an hour in a mortar, putting +to them a pound of sugar sifted, and a little lemon-peel grated, make +it into a paste with the whites of three eggs, and beat it into a froth +more or less as you think proper; bake them in an oven almost cold, and +keep them for use. + + +219. _To pot_ MUSHROOMS. + +Take the largest mushrooms, scrape and clean them, put them into your +pan with a lump of butter, and a little salt, let then stew over a slow +fire whilst they are enough, put to them a little mace and whole +pepper, then dry them with a cloth, and put them down into a pot as +close as you can, and as you lie them down strinkle in a little salt +and mace, when they are cold cover them over with butter; when you use +them toss them up with gravy, a few bread-crumbs and butter; do not +make your pot over large, but rather put them into two pots; they will +keep the better if you take the gravy from them when they are stewed. + +They are good for fish-sauce, or any other whilst they are fresh. + + +220. _To fry_ TROUT, _or any other Sort of Fish_. + +Take two or three eggs, more or less according as you have fish to fry, +take the fish and cut it in thin slices, lie it upon a board, rub the +eggs over it with a feather, and strow on a little flour and salt, fry +it in fine drippings or butter, let the drippings be very hot before +you put in the fish, but do not let it burn, if you do it will make the +fish black; when the fish is in the pan, you may do the other side with +the egg, and as you fry it lay it to drain before the fire till all be +fried, then it is ready for use. + + +221. _To make_ SAUCE _for_ SALMON _or_ TURBOT. + +Boil your turbot or salmon, and set it to drain; take the gravy that +drains from the salmon or turbot, an anchovy or two, a little +lemon-peel shred, a spoonful of catchup, and a little butter, thicken +it with flour the thickness of cream, put to it a little shred parsley +and fennel; but do not put in your parsley and fennel till you be just +going to send it up, for it will take off the green. + +The gravy of all sorts of fish is a great addition to your sauce, if +the fish be sweet. + + +222. _To dress_ COD'S ZOONS. + +Lie them in water all night, and then boil them, if they be salt shift +them once in the boiling, when they are tender cut them in long pieces, +dress them up with eggs as you do salt fish, take one or two of them +and cut into square pieces, dip them in egg and fry them to lay round +your dish. + +It is proper to lie about any other dish. + + +223. _To make_ SOLOMON GUNDY _to eat in Lent_ + +Take five or six white herrings, lay them in water all night, boil them +as soft as you would do for eating, and shift them in the boiling to +take out the saltness; when they are boiled take the fish from the +bone, and mind you don't break the bone in pieces, leaving on the head +and tail; take the white part of the herrings, a quarter of a pound of +anchovies, a large apple, a little onion shred fine, or shalot, and a +little lemon-peel, shred them all together, and lie them over the bones +on both sides, in the shape of a herring; then take off the peel of a +lemon very very thin, and cut it in long bits, just as it will reach +over the herrings; you must lie this peel over every herring pretty +thick. Garnish your dish with a few pickled oysters, capers, and +mushrooms, if you have any; so serve them up. + + +224. SOLOMAN GUNDY _another Way_. + +Take the white part of a turkey, or other fowl, if you have neither, +take a little white veal and mince it pretty small; take a little hang +beef or tongues, scrape them very fine, a few shred capers, and the +yolks of four or five eggs shred small; take a delf dish and lie a delf +plate in the dish with the wrong side up, so lie on your meat and other +ingredients, all single in quarters, one to answer another; set in the +middle a large lemon or mango, so lie round your dish anchovies in +lumps, picked oysters or cockles, and a few pickled mushrooms, slices +of lemon and capers; so serve it up. + +This is proper for a side-dish either at noon or night. + + +225. _To make_ LEMON CHEESE CAKES. + +Blanch half a pound of almonds, and beat them in a stone mortar very +fine, with a little rose-water; put in eight eggs, leaving out five of +the whites; take three quarters of a pound of sugar, and three quarters +of a pound of melted butter, beat all together, then take three +lemon-skins, boiled tender, the rind and all, beat them very well, and +mix them with the rest, then put them into your paste. + +You may make a lemon-pudding the same way, only add the juice of half a +lemon: Before you set them in the oven, grate over them a little fine +loaf sugar. + + +226. _To make white_ GINGER BREAD. + +Take a little gum-dragon, lay it in rose-water all night, then take a +pound of jordan almonds blanch'd with a little of the gum-water, a +pound of double-refined sugar beat and sifted, an ounce of cinnamon +beat with a little rose-water, work it into a paste and print it, then +set it in a stove to dry. + + +227. _To make red_ GINGER BREAD. + +Take a quart and a jill of red wine, a jill and a half of brandy, seven +or eight manshets, according to the size the bread is, grate them, (the +crust must be dried, beat and sifted) three pounds and a half of sugar +beat and sifted, two ounces of cinnamon, and two ounces of ginger beat +and sifted, a pound of almonds blanched and beat with rose-water, put +the bread into the liquor by degrees, stirring it all the time, when +the bread is all well mix'd take it off the fire; you must put the +sugar, spices, and almonds into it, when it is cold print it; keep some +of the spice to dust the prints with. + + +228. _To make a_ GREAT CAKE. + +Take five pounds of fine flour, (let it be dried very well before the +fire) and six pounds of currans well dress'd and rub'd in cloths after +they are wash'd, set them in a sieve before the fire; you must weigh +your currans after they are cleaned, then take three quarters of an +ounce of mace, two large nutmegs beaten and mix'd amongst the flour, +and pound of powder sugar, and pound of citron, and a pound of candid +orange, (cut your citron and orange in pretty large pieces) and a pound +of almonds cut in three or four pieces long way; then take sixteen +eggs, leaving out half of the whites, beat your sugar and eggs for half +an hour with a little salt; take three jills of cream, and three pounds +and a half of butter, melt your butter with part of the cream for fear +it should be too hot, put in between a jack and a jill of good brandy, +a quart of light yeast, and the rest of the cream, mix all your liquors +together about blood-warm, make a hole in the middle of your flour, and +put in the liquids, cover it half an hour and let it stand to rise, +then put in your currans and mix all together; butter your hoop, tie a +paper three fold, and put it at the bottom in your hoop; just when they +are ready to set in the oven, put the cake into your hoop at three +times; when you have laid a little paste at the bottom, lay in part of +your sweet-meats and almonds, then put in a little paste over them +again, and the rest of your sweet-meats and almonds, and set it in a +quick oven; two hours will bake it. + + +229. _To make_ ICEING _for this_ CAKE. + +Take two pounds of double-refined sugar, beat it, and sift it through a +fine sieve; put to it a spoonful of fine starch, a pennyworth of +gum-arabic, beat them all well together; take the whites of four or +five eggs, beat them well, and put to them a spoonful of rose-water, or +orange-flower water, a spoonful of the juice of lemon, beat them with +the whites of your eggs, and put in a little to your sugar till you wet +it, then beat them for two hours whilst your cake is baking; if you +make it over thin it will run; when you lie it on your cake you must +lie it on with a knife; if you would have the iceing very thick, you +must add a little more sugar; wipe off the loose currans before you put +on the iceing, and put it into the oven to harden the iceing. + + +230. _To make a_ PLUMB CAKE. + +Take five pounds of flour dried and cold, mix to it an ounce of mace, +half an ounce of cinnamon, a quarter of an ounce of nutmegs, half a +quarter of an ounce of lemon-peel grated, and a pound of fine sugar; +take fifteen eggs, leaving out seven of the whites, beat your eggs with +half a jill of brandy or sack, a little orange-flower water, or rose +water; then put to your eggs near a quart of light yeast, set it on the +fire with a quart of cream, and three pounds of butter, let your butter +melt in the cream, so let it stand till new milk warm, then skim off +all the butter and most of the milk, and mix it to your eggs and yeast; +make a hole in the middle of your flour, and put in your yeast, +strinkle at the tip a little flour, then mix to it a little salt, six +pounds of currans well wash'd clean'd, dry'd, pick'd, and plump'd by +the fire, a pound of the best raisins stoned, and beat them altogether +whilst they leave the bowl; put in a pound of candid orange, and half a +pound of citron cut in long pieces; then butter the garth and fill it +full; bake it in a quick oven, against it be enough have an iceing +ready. + + +231. _To make a_ CARRAWAY CAKE. + +Take eighteen eggs, leave out half of the whites, and beat them; take +two pounds of butter, wash the butter clear from milk and salt, put to +it a little rose-water, and wash your butter very well with your hands +till it take up all the eggs, then mix them in half a jack of brandy +and sack; grate into your eggs a lemon rind; put in by degrees (a +spoonful at a time) two pounds of fine flour, a pound and a half of +loaf sugar, that is sifted and dry; when you have mixed them very well +with your hands, take a thible and beat it very well for half an hour, +till it look very white, then mix to it a few seeds, six ounces of +carraway comfits, and half a pound of citron and candid orange; then +beat it well, butter your garth, and put it in a quick oven. + + +232. _To make_ CAKES _to keep all the Year_. + +Have in readiness a pound and four ounces of flour well dried, take a +pound of butter unsalted, work it with a pound of white sugar till it +cream, three spoonfuls of sack, and the rind of an orange, boil it till +it is not bitter, and beat it with sugar, work these together, then +clean your hands, and grate a nutmeg into your flour, put in three eggs +and two whites, mix them well, then with a paste-pin or thible stir in +your flour to the butter, make them up into little cakes, wet the top +with sack and strow on fine sugar; bake them on buttered papers, well +floured, but not too much; you may add a pound of currans washed and +warmed. + + +233. _To make_ SHREWSBERRY CAKES. + +Take two pounds of fine flour, put to it a pound and a quarter of +butter (rub them very well) a pound and a quarter of fine sugar sifted, +grate in a nutmeg, beat in three whites of eggs and two yolks, with a +little rose-water, and so knead your paste with it, let it lay an hour, +then make it up into cakes, prick them and lay them on papers, wet them +with a feather dipt in rose-water, and grate over them a little fine +sugar; bake them in a slow oven, either on tins or paper. + + +234. _To make a fine_ CAKE. + +Take five pounds of fine flour dried, and keep it warm; four pounds of +loaf sugar pounded, sifted and warmed; five pounds of currans well +cleaned and warmed before the fire; a pound and a half of almonds +blanch'd beat, dried, slit and kept warm; five pounds of good butter +well wash'd and beat from the water; then work it an hour and a half +till it comes to a fine cream; put to the butter all the sugar, work it +up, and then the flour, put in a pint of brandy, then all the whites +and yolks of the eggs, mix all the currans and almonds with the rest. +There must be four pounds of eggs in weight in the shells, the yolks +and the whites beat and separated, the whites beat to a froth; you must +not cease beating till they are beat to a curd, to prevent oiling; to +the quantity of a cake put a pound and a half of orange-peel and citron +shred, without plumbs, and half a pound of carraway seeds, it will +require four hours baking, and the oven must be as hot as for bread, +but let it be well slaked when it has remained an hour in the oven, and +stop it close; you may ice it if you please. + + +235. _To make a_ SEED CAKE. + +Take one quartern of fine flour well dried before the fire, when it is +cold rub in a pound of butter; take three quarters of a pound of +carraway comfits, six spoonfuls of new yeast, six spoonfuls of cream, +the yolks of six eggs and two whites, and a little sack; mix all of +these together in a very light paste, set it before the fire till it +rise, and so bake it in a tin. + + +236. _To make an ordinary_ PLUMB CAKE. + +Take a pound of flour well dried before the fire, a pound of currans, +two penny-worth of mace and cloves, two eggs, four spoonfuls of good +new yeast, half a pound of butter, half a pint of cream, melt the +butter, warm the cream, and mix altogether in a very light paste, +butter your tin before you put it in; an hour will bake it. + + +237. _To make an_ ANGELICA CAKE. + +Take the stalks of angelica boil and green them very well, put to every +pound of pulp a pound of loaf sugar beaten very well, and when you +think it is beaten enough, lay them in what fashion you please on +glasses, and as they candy turn them. + + +238. _To make_ KING CAKES. + +Take a pound of flour, three quarters of a pound of butter, half a +pound of sugar and half a pound of currans, well cleaned; rub your +butter well into your flour, and put in as many yolks of eggs as will +lithe them, then put in your sugar, currans, and some mace, shred in as +much as will give them a taste, so make them up in little round cakes, +and butter the papers you lie them on. + + +239. _To make_ BREAKFAST CAKES. + +Take a pound of currans well washed, (rub them in a cloth till dry) a +pound of flour dried before a fire, take three eggs, leave out one of +the whites, four spoonfuls of new yeast, and four spoonfuls of sack or +two of brandy, beat the yeast and eggs well together; then take a jill +of cream, and something above a quarter of a pound of butter, set them +on a fire, and stir them till the butter be melted, (but do not let +them boil) grate a large nutmeg into the flour, with currans and five +spoonfuls of sugar; mix all together, beat it with your hand till it +leave the bowl, then flour the tins you put the paste in, and let them +stand a little to rise, then bake them an hour and a quarter. + + +240. _To make_ MACCAROONS. + +Take a pound of blanched almonds and beat them, put some rose-water in +while beating; (they must not be beaten too small) mix them with the +whites of five eggs, a pound of sugar finely beaten and sifted, and a +handful of flour, mix all these very well together, lay them on wafers, +and bake them in a very temperate oven, (it must not be so hot as for +manchet) then they are fit for use. + + +241. _To make_ WHIGGS. + +Take two pounds of flour, a pound of butter, a pint of cream, four +eggs, (leaving out two of the whites) and two spoonfuls of yeast, set +them to rise a little; when they are mixed add half a pound of sugar, +and half a pound of carraway comfits, make them up with sugar and bake +them in a dripping pan. + + +242. _To make_ RASBERRY CREAM. + +Take rasberries, bruise them, put 'em in a pan on a quick fire whilst +the juice be dried up, then take the same weight of sugar as you have +rasberries, and set them on a slow fire, let them boil whilst they are +pretty stiff; make them into cakes, and dry them near the fire or in +the sun. + + +243. _To make_ QUEEN CAKES. + +Take a pound of London flour dry'd well before the fire, nine eggs, a +pound of loaf sugar beaten and sifted, put one half to your eggs and +the other to your butter; take a pound of butter and melt it without +water put it into a stone bowl, when it is almost cold put in your +sugar and a spoonful or two of rose water, beat it very quick, for half +an hour, till it be as white as cream; beat the eggs and sugar as long +and very quick, whilst they be white; when they are well beat mix them +all together; then take half a pound of currans cleaned well, and a +little shred of mace, so you may fill one part of your tins before you +put in your currans; you may put a quarter of a pound of almonds shred +(if you please) into them that is without currans; you may ice them if +you please, but do not let the iceing be thicker than you may lie on +with a little brush. + + +244. _To make a_ BISKET CAKE. + +Take a pound of London flour dry'd before the fire, a pound of loaf +sugar beaten and sifted, beat nine eggs and a spoonful or two of rose +water with the sugar for two hours, then put them to your flour and mix +them well together; put in an ounce of carraway seeds, then put it into +your tin and bake it an hour and a half in a pretty quick oven. + + +245. _To make_ CRACKNELS. + +Take half a pound of fine flour, half a pound of sugar, two ounces of +butter, two eggs, and a few carraway seeds; (you must beat and sift the +sugar) then put it to your flour and work it to paste; roll them as +thin as you can, and cut them out with queen cake tins, lie them on +papers and bake them in a slow oven. + +They are proper to eat with chocolate. + + +246. _To make_ PORTUGAL CAKES. + +Take a pound of flour, a pound of butter, a pound of sugar, a pound of +currans well cleaned, and a nutmeg grated; take half of the flour and +mix it with sugar and nutmeg, melt the butter and put it into the yolks +of eight eggs very well beat, and only four of the whites, and as the +froth rises put it into the flour, and do so till all is in; then beat +it together, still strowing some of the other half of the flour, and +then beat it till all the flour be in, then butter the pans and fill +them, but do not bake them too much; you may ice them if you please, or +you may strow carraway comfits of all sorts on them when they go into +the oven. The currans must be plump'd in warm water, and dried before +the fire, then put them into your cakes. + + +247. _To make_ PLUMB-CAKES _another way_. + +Take two pounds of butter, beat it with a little rose water and +orange-flower water till it be like cream, two pounds of flour dried +before the fire, a quarter of an ounce of mace, a nutmeg, half a pound +of loaf sugar, beat and sifted, fifteen eggs (beat the whites by +themselves and yolks with your sugar) a jack of brandy and as much +sack, two pounds of currans very well cleaned, and half a pound of +almonds blanch'd and cut in two or three pieces length-way, so mix all +together, and put it into your hoop of tin; you may put in half a pound +of candid orange and citron if you please; about an hour will bake it +in a quick oven; if you have a mind to have it iced a pound of sugar +will ice it. + + +248. _To make a_ GINGER BREAD-CAKE. + +Take two pounds of treacle, two pounds and a quartern of flour, and +ounce of beat ginger, three quarters of a pound of sugar, two ounces of +coriander seeds, two eggs, a pennyworth of new ale with the yeast on +it, a glass of brandy, and two ounces of lemon-peel, mix all these +together in a bowl, and set it to rise for half an hour, then put it +into a tin to bake, and wet it with a little treacle and water; if you +have a quick oven an hour and a half will bake it. + + +249. _To make_ CHOCOLATE CREAM. + +Take four ounces of chocolate, more or less, according as you would +have your dish in bigness, grate it and boil it in a pint of cream, +then mill it very well with a chocolate stick; take the yolks of two +eggs and beat them very well, leaving out the strain, put to them three +or four spoonfuls of cream, mix them all together, set it on the fire, +and keep stirring it till it thicken, but do not let it boil; you must +sweeten it to your taste, and keep stirring it till it be cold, so put +it into your glasses or china dishes, which you please. + + +250. _To make white_ LEMON CREAM. + +Take a jill of spring water and a pound of fine sugar, set it over a +fire till the sugar and water be dissolv'd, then put the juice of four +good lemons to your sugar and water, the whites of four eggs well beat, +set it on the fire again, and keep it stirring one way till it just +simmers and does not boil, strain it thro' a fine cloth, then put it on +the fire again, adding to it a spoonful of orange-flower water, stir it +till it thickens on a slow fire, then strain into basons or glasses for +your use; do not let it boil, if you do it will curdle. + + +251. _To make_ CREAM CURDS. + +Take a gallon of water, put to it a quart of new milk, a little salt, a +pint of sweet cream and eight eggs, leaving out half the whites and +strains, beat them very well, put to them a pint of sour cream, mix +them very well together, and when your pan is just at boiling (but is +must not boil) put in the sour cream and your eggs, stir it about and +keep it from settling to the bottom; let it stand whilst it begins to +rise up, then have a little fair water, and as they rise keep putting +it in whilst they be well risen, then take them off the fire, and let +them stand a little to sadden; have ready a sieve with a clean cloth +over it, and take up the curds with a laddle or egg-slicer, whether you +have; you must always make them the night before you use them; this +quantity will make a large dish if your cream be good; if you think +your curds be too thick, mix tho them two or three spoonfuls of good +cream, lie them upon a china dish in lumps, so serve them up. + + +252. _To make_ APPLE CREAM. + +Take half a dozen large apples, (coslings or any other apples that will +be soft) and coddle them; when they are cold take out the pulp; then +take the whites of four or five eggs, (leaving out the strains) three +quarters of a pound of double-refined sugar beat and sifted, a spoonful +or two of rose-water and grate in a little lemon-peel, so beat all +together for an hour, whilst it be white, then lay it on a china dish, +to serve it up. + + +253. _To fry_ CREAM _to eat hot_. + +Take a pint of cream and boil it, three spoonfuls of London flour, +mix'd with a little milk, put in three eggs, and beat them very well +with the flour, a little salt, a spoonful or two of fine powder sugar, +mix them very well; then put your cream to them on the fire and boil +it; then beat two eggs more very well, and when you take your pan off +the fire stir them in, and pour them into a large pewter dish, about +half an inch thick; when it is quite cold cut it out in square bits, +and fry it in butter, a light brown; as you fry them set them before +the fire to keep hot and crisp, so dish them up with a little white +wine, butter and sugar for your sauce, in a china cup, set it in the +midst, and grate over some loaf sugar. + + +254. _To make_ RICE _or_ ALMOND CREAM. + +Take two quarts of cream, boil it with what seasoning you please, then +take it from the fire and sweeten it, pick out the seasoning and divide +it into two parts, take a quarter of a pound of blanch'd almonds well +beat with orange-flower water, set that on the fire, and put to it the +yolks of four eggs well beat and strained, keep it stirring all the +time it is on the fire, when it rises to boil take it off, stir it a +little, then put it into your bason, the other half set on the fire, +and thicken it with flour of rice; when you take it off put to it the +juice of a lemon, orange-flower water or sack, and stir it till it be +cold, then serve it up. + + +255. _To make_ CALF'S FOOT JELLY. + +Take four calf's feet and dress them, boil them in six quarts of water +over a slow fire, whilst all the bones will come out, and half the +water be boiled away, strain it into a stone-bowl, then put to them two +or three quarts more water, and let it boil away to one: If you want a +large quantity of flummery or jelly at one time; take two calf's feet +more, it will make your stock the stronger; you must make your stock +the day before you use it, and before you put your stock into the pan +take off the fat, and put it into your pan to melt, take the whites of +eight or ten eggs, just as you have jelly in quantity, (for the more +whites you have makes your jelly the finer) beat your whites to a +froth, and put to them five or six lemons, according as they are of +goodness, a little white wine or rhenish, mix them well together (but +let not your stock be too hot when you put them in) and sweeten it to +your taste; keep it stirring all the time whilst it boil; take your bag +and dip it in hot water, and wring it well out, then put in your jelly, +and keep it shifting whilst it comes clear; throw a lemon-peel or two +into your bag as the jelly is coming off, and put in some bits of peel +into your glasses. + +You may make hartshorn jelly the same way. + + +256. _To make_ ORANGE CREAM. + +Take two seville oranges and peel them very thin, put the peel into a +pint of fair water, and let it lie for an hour or two; take four eggs, +and beat them very well, put to them the juice of three or four +oranges, according as they are in goodness, and sweeten them with +double refin'd sugar to your taste, mix the water and sugar together, +and strain them thro' a fine cloth into your tankard, and set it over +the fire as you did the lemon cream, and put it into your glasses for +use. + + +257. _To make yellow_ LEMON CREAM. + +Take two or three lemons, according as they are in bigness, take off +the peel as thin as you can from the white, put it into a pint of clear +water, and let it lie three or four hours; take the yolks of three or +four eggs, beat them very well, about eight ounces of double refin'd +sugar, put it into your water to dissolve, and a spoonful or two of +rose-water or orange-flower water, which you can get, mix all together +with the juice of two of your lemons, and if your lemons prove not +good, put in the juice of three, so strain them through a fine cloth +into a silver tankard, and set it over a stove or chafing dish, +stirring it all the time, and when it begins to be as thick as cream +take it off, but don't let it boil, if you do it will curdle, stir it +whilst it be cold and put it into glasses for use. + + +258. _To make white_ LEMON CREAM _another Way_. + +Take a pint of spring water, and the whites of six eggs, beat them very +well to a froth, put them to your water, adding to it half a pound of +double refin'd sugar, a spoonful of orange-flower water, and the juice +of three lemons, so mix all together, and strain them through a fine +close into your silver tankard, set it over a slow fire in a chafing +dish, and keep stirring it all the time; as you see it thickens take it +off, it will soon curdle then be yellow, stir it whilst it be cold, and +put it in small jelly glasses for use. + + +259. _To make_ SAGOO CUSTARDS. + +Take two ounces of sagoo, wash it in a little water, set it on to cree +in a pint of milk, and let it cree till it be tender, when it is cold +put to it three jills of cream, boil it altogether with a blade or two +of mace, or a stick of cinnamon; take six eggs, leave out the strains, +beat them very well, mix a little of your cream amongst your eggs, then +mix altogether, keep stirring it as you put it in, so set it over a +slow fire, and stir it about whilst it be the thickness of a good cream; +you must not let it boil; when you take it off the fire put in a tea +cupfull of brandy, and sweeten it to your taste, then put it into pots +or glasses for use. You may have half the quantity if you please. + + +260. _To make_ ALMOND CUSTARDS. + +Boil two quarts of sweet cream with a stick of cinnamon; take eight +eggs, leaving out all the whites but two, beat them very well; take six +ounces of Jordan almonds, blanch and beat them with a little +rose-water, so give them a boil in your cream; put in half a pound of +powder sugar, and a little of your cream amongst your eggs, mix +altogether, and set them over a slow fire, stir it all the time whilst +it be as thick as cream, but don't let it boil; when you take it off +put in a little brandy to your taste, so put it into your cups for use. + +You may make rice-custard the same way. + + +261. _To make a_ SACK POSSET. + +Take a quart of cream, boil it with two or three blades of mace, and +grate in a long bisket; take eight eggs, leave out half the whites, +beat them very well, and a pint of gooseberry wine, make it hot, so mix +it well with your eggs, set it over a slow fire, and stir it about +whilst it be as thick as custard; set a dish that is deep over a stove, +put in your sack and eggs, when your cream is boiling hot, put it to +your sack by degrees, and stir it all the time it stands over your +stove, whilst it be thoroughly hot, but don't let it boil; you must +make it about half an hour before you want it; set it upon a hot harth, +and then it will be as thick as custard; make a little froth of cream, +to lay over the posset; when you dish it up sweeten it to your taste; +you may make it without bisket if you please, and don't lay on your +froth till you serve it up. + + +262. _To make a_ LEMON POSSET. + +Take a pint of good thick cream, grate into it the outermost skin of +two lemons, and squeeze the juice into a jack of white wine, and +sweeten it to your taste; take the whites of two eggs without the +strains, beat them to a froth, so whisk them altogether in a stone bowl +for half an hour, then put them into glasses for use. + + +263. _To make whipt_ SILLABUBS. + +Take two porringers of cream and one of white wine, grate in the skin +of a lemon, take the whites of three eggs, sweeten it to your taste, +then whip it with a whisk, take off the froth as it rises, and put it +into your sillabub-glasses or pots, whether you have, then they are fit +for use. + + +264. _To make_ ALMOND BUTTER. + +Take a quart of cream, and half a pound of almonds, beat them with the +cream, then strain it, and boil it with twelve yolks of eggs and two +whites, till it curdle, hang it up in a cloth till morning and then +sweeten it; you may rub it through a sieve with the back of a spoon, or +strain it through a coarse cloth. + + +265. _To make_ BLACK CAPS. + +Take a dozen of middling pippens and cut them in two, take out the +cores and black ends, lay them with the flat side downwards, set them +in the oven, and when they are about half roasted take them out, wet +them over with a little rose water, and grate over them loaf sugar, +pretty thick, set them into the oven again, and let them stand till +they are black; when you serve them up, put them either into cream or +custard, with the black side upwards, and set them at an equal +distance. + + +266. _To make_ SAUCE _for tame_ DUCKS. + +Take the necks and gizzards of your ducks, a scrag of mutton if you +have it, and make a little sweet gravy, put to it a few bread-crumbs, a +small onion, and a little whole pepper, boil them for half a quarter of +an hour, put to them a lump of butter, and if it is not thick enough a +little flour, so salt it to your taste. + + +267. _To make_ SAUCE _for a_ GREEN-GOOSE. + +Take a little good gravy, a little butter, and a few scalded +gooseberries, mix all together, and put it on the disk with your goose. + + +268. _To make another_ SAUCE _for a_ GREEN-GOOSE. + +Take the juice of sorrel, a little butter, and a few scalded +gooseberries, mix them together, and sweeten it to your taste; you must +not let it boil after you put in the sorrel, if you do it will take off +the green. + +You must put this sauce into a bason. + + +269. _To make_ ALMOND FLUMMERY. + +Take a pint of stiff jelly made of calf's feet, put to it a jill or +better of good cream, and four ounces of almonds, blanch and beat them +fine with a little rose-water, then put them to your cream and jelly, +let them boil together for half a quarter of an hour, and sweeten it to +your taste; strain it through a fine cloth, and keep it stirring till +it be quite cold, put it in cups and let it stand all night, loosen it +in warm water and turn it out into your dish; so serve it up, and prick +it with blanch'd almonds. + + +270. _To make_ CALF'S FOOT FLUMMERY. + +Take two calf's feet, when they are dress'd, put two quarts of water to +them, boil them over a slow fire till half or better be consumed; when +your stock is cold, if it be too stiff, you may put to it as much cream +as jelly, boil them together with a blade or two of mace, sweeten it to +your taste with loaf sugar, strain it through a fine cloth, stir it +whilst it be cold, and turn it out, but first loosen it in warm water, +and put it into your dish as you did the other flummery. + + +271. _To stew_ SPINAGE _with_ POACHED EGGS. + +Take two or three handfuls of young spinage, pick it from the stalks, +wash and drain it very clean, put it into a pan with a lump of butter, +and a little salt, keep stirring it all the time whilst it be enough, +then take it out and squeeze out the water, chop it and stir in a +little more butter, lie it in your dish in quarters, and betwixt every +quarter a poached egg, and lie one in the middle; fry some sippets of +white bread and prick them in your spinage, to serve them up. + +This is proper for a side-dish either for noon or night. + + +272. _To make_ RATIFIE DROPS. + +Take half a pound of the best jordan almonds, and four ounces of bitter +almonds, blanch and set them before the fire to dry, beat them in a +marble mortar with a little white of an egg, then put to the half a +pound of powder sugar, and beat them altogether to a pretty stiff +paste; you may beat your white of egg very well before you put it in, +so take it out, roll it with your hand upon a board with a little +sugar, then cut them in pieces, and lie them on sheets of tin or on +paper, at an equal distance, that they don't touch one another, and set +them in a slow oven to bake. + + +273. _To fry_ ARTICHOKE BOTTOMS. + +Take artichoke bottoms when they are at the full growth, and boil them +as you would do for eating, pull off the leaves, and take out the +choke, cut off the stalks as close as you can from the bottom; take two +or three eggs, beat them very well, so dip your artichokes in them, and +strow over them a little pepper and salt; fry them in butter, some +whole and some in halves; serve them up with a little butter in a china +cup, set it in the middle of your dish, lie your artichokes round, and +serve them up. + +They are proper for a side dish either noon or night. + + +274. _To fricassy_ ARTICHOKES. + +Take artichokes, and order them the same way as you did for frying, +have ready in a stew-pan a few morels and truffles, stewed in brown +gravy, so put in your artichokes, and give them a shake altogether in +your stew-pan, and serve them up hot, with sippets round them. + + +275. _To dry_ ARTICHOKE BOTTOMS. + +Take the largest artichokes you can get, when they are at their full +growth, boil them as you would do for eating, pull off the leaves and +take out the choke; cut off the stalk as close as you can, lie them on +a tin dripping-pan, or an earthen dish, set them in a slow oven, for if +your oven be too hot it will brown them; you may dry them before the +fire if you have conveniency; when they are dry put them in paper bags, +and keep them for use. + + +276. _To stew_ APPLES. + +Take a pound of double refin'd sugar, with a pint of water, boil and +skim it, and put into it a pound of the largest and clearest pippens, +pared and cut in halves; if little, let them be whole; core them and +boil them with a continual froth, till they be as tender and clear as +you would have them, put in the juice of two lemons, but first take out +the apples, a little peel cut like threads, boil down your syrrup as +thick as you would have it, then pour it over your apples; when you +dish them, stick them with long bits of candid orange, and some with +almonds cut in long bits, to serve them up. + +You must stew them the day before you use them. + + +277. _To stew_ APPLES _another Way_. + +Take kentish pippens or john apples, pare and slice them into fair +water, set them on a clear fire, and when they are boiled to mash, let +the liquor run through a hair-sieve; boil as many apples thus as will +make the quantity of liquor you would have; to a pint of this liquor +you must have a pound of double refin'd loaf sugar in great lumps, wet +the lumps of sugar with the pippen liquor, and set it over a gentle +fire, let it boil, and skim it well: whilst you are making the jelly, +you must have your whole pippens boiling at the same time; (they must +be the fairest and best pippens you can get) scope out the cores, and +pare them neatly, put them into fair water as you do them; you must +likewise make a syrrup ready to put them into, the quantity as you +think will boil them in a clear; make the syrrup with double refin'd +sugar and water. Tie up your whole pippens in a piece of fine cloth or +muslin severally, when your sugar and water boils put them in, let them +boil very fast, so fast that the syrrup always boils over them; +sometimes take them off, and then set them on again, let them boil till +they be clear and tender; then take off the muslin they were tied up +in, and put them into glasses that will hold but one in a glass; then +see if your jelly of apple-johns be boiled to jelly enough, if it be, +squeeze in the juice of two lemons, and let it have a boil; then strain +it through a jelly bag into the glasses your pippens were in; you must +be sure that your pippens be well drained from the syrrup they were +boiled in; before you put them into the glasses, you may, if you +please, boil little pieces of lemon-peel in water till they be tender, +and then boil them in the syrrup your pippens were boiled in; then take +them out and lay them upon the pippens before the jelly is put in, and +when they are cold paper them up. + + +278. _To make_ PLUMB GRUEL. + +Take half a pound of pearl barley, set it on to cree; put to it three +quarts of water; when it has boiled a while, shift it into another +fresh water, and put to it three or four blades of mace, a little +lemon-peel cut in long pieces, so let it boil whilst the barley be very +soft; if it be too thick you may add a little more water; take half a +pound of currans, wash them well and plump them, and put to them your +barley, half a pound of raisins and stone them; let them boil in the +gruel whilst they are plump, when they are enough put to them a little +white wine, a little juice of lemon, grate in half a nutmeg, and +sweeten it to your taste, so serve them up. + + +279. _To make_ RICE GRUEL. + +Boil half a pound of rice in two quarts of soft water, as soft as you +would have it for rice milk, with some slices of lemon-peel, and a +stick of cinnamon; add to it a little white wine and juice of lemon to +your taste, put in a little candid orange sliced thin, and sweeten it +with fine powder sugar; don't let it boil after you put in your wine +and lemon, put it in a china dish, with five or six slices of lemon, so +serve it up. + + +280. _To make_ SCOTCH CUSTARD, _to eat hot for Supper_. + +Boil a quart of cream with a stick of cinnamon, and a blade of mace; +take six eggs, both yolks and whites (leave out the strains) and beat +them very well, grate a long bisket into your cream, give it a boil +before you put in your eggs, mix a little of your cream amongst your +eggs before you put 'em in, so set it over a slow fire, stirring it +about whilst it be thick, but don't let it boil; take half a pound of +currans, wash them very well, and plump them, then put them to your +custard; you must let your custard be as thick as will bear the currans +that they don't sink to the bottom; when you are going to dish it up, +put in a large glass of sack, stir it very well, and serve it up in a +china bason. + + +281. _To make a Dish of_ MULL'D MILK. + +Boil a quart of new milk with a stick of cinnamon, then put to it a +pint of cream, and let them have one boil together, take eight eggs, +(leave out half of the whites and all the strains) beat them very well, +put to them a jill of milk, mix all together, and set it over a slow +fire, stir it whilst it begins to thicken like custard, sweeten it to +your taste, and grate in half a nutmeg; then put it into your dish with +a toast of white bread. + +This is proper for a supper. + + +282. _To make_ LEATCH. + +Take two ounces of isinglass and break it into bits, put it into hot +water, then put half a pint of new milk into the pan with the +isinglass, set it on the fire to boil, and put into it three or four +sticks of good cinnamon, two blades of mace, a nutmeg quartered, and +two or three cloves, boil it till the isinglass be dissolved, run it +through a hair-sieve into a large pan, then put to it a quart of cream +sweetened to your taste with loaf sugar, and boil them a while +together; take a quarter of a pound of blanch'd almonds beaten in a +rose-water, and strain out all the juice of them into the cream on the +fire, and warm it, then take it off and stir it well together; when it +has cooled a little take a broad shallow dish and put it into it +through a hair-sieve, when it is cold cut it in long pieces, and lay it +across whilst you have a pretty large dish; so serve it up. + +Sometimes a less quantity of isinglass will do, according to the +goodness; Let it be the whitest and clearest you can get. + +You must make it the day before you want it for use. + + +283. _To make_ SCOTCH OYSTERS. + +Take two pounds of the thick part of a leg of veal, cut it in little +bits clear from the skins, and put it in a marble mortar, then shred a +pound of beef suet and put to it, and beat them well together till they +be as fine as paste; put to it a handful of bread-crumbs and two or +three eggs, season it with mace, nutmeg, pepper, and salt, and work it +well together; take one part of your forc'd-meat and wrap it in the +kell, about the bigness of a pigeon, the rest make into little flat +cakes and fry them; the rolls you may either broil in a dripping-pan, +or set them in an oven; three is enough in a dish, set them in the +middle of the dish and lay the cakes round; then take some strong +gravy, shred in a few capers, and two or three mushrooms or oysters if +you have any, so thicken it up with a lump of butter, and serve it up +hot. Garnish your dish with pickles. + + +284. _To boil_ BROCOLI. + +Take brocoli when it is seeded, or at any other time; take off all the +low leaves of your stalks and tie them up in bunches as you do +asparagus, cut them the same length you peel your stalks; cut them in +little pieces, and boil them in salt and water by themselves; you must +let your water boil before you put them in; boil the heads in salt and +water, and let the water boil before you put in the brocoli; put in a +little butter; it takes very little boiling, and if it boil too quick +it will take off all the heads; you must drain your brocoli through a +sieve as you do asparagus; lie stalks in the middle, and the bunches +round it, as you would do asparagus. + +This is proper for either a side-dish or a middle-dish. + + +285. _To boil_ SAVOY SPROUTS. + +If your savoys be cabbag'd, dress off the out leaves and cut them in +quarters; take off a little of the hard ends, and boil them in a large +quantity of water with a little salt; when boiled drain them, lie them +round your meat, and pour over them a little butter. + +Any thing will boil greener in a large quantity of water than +otherwise. + + +286. _To boil_ CABBAGE SPROUTS. + +Take your sprouts, cut off the leaf and the hard ends, shred and boil +them as you do other greens, not forgetting a little butter. + + +287. _To fry_ PARSNIPS _to look like_ TROUT. + +Take a middling sort of parsnips, not over thick, boil them as soft as +you would do for eating, peel and cut them in two the long way; you +must only fry the small ends, not the thick ones; beat three or four +eggs, put to them a spoonful of flour, dip in your parsnips, and fry +them in butter a light brown have for your sauce a little vinegar and +butter; fry some slices to lie round about the dish, and to serve them +up. + + +288. _To make_ TANSEY _another Way_. + +Take an old penny loaf and cut off the crust, slice it thin, put to it +as much hot cream as will wet it, then put to it six eggs well beaten, +a little shred lemon-peel, a little nutmeg and salt, and sweeten it to +your taste; green it as you did your baked tansey; so tie it up in a +cloth and boil it; (it will take an hour and a quarter boiling) when +you dish it up stick it with a candid orange, and lie a sevile orange +cut in quarters round your dish; serve it up with a little plain +butter. + + +289. _To make_ GOOSEBERRY CREAM. + +Take a quart of gooseberries, pick, coddle, and bruise them very well +in a marble mortar or wooden bowl, and rub them with the back of a +spoon through a hair sieve, till you take out all the pulp from the +seeds; take a pint of thick cream, mix it well among your pulp grate in +some lemon-peel, and sweeten it to your taste; serve it up either in a +china dish or an earthen one. + + +290. _To fry_ PARSNIPS _another Way_. + +Boil your parsnips, cut them in square long pieces about the length of +your finger, dip them in egg and a little flour, and fry them a light +brown; when they are fried dish them up, and grate over them a little +sugar: You must have for the sauce a little white wine, butter, and +sugar in a bason, and set in the middle of your dish. + + +291. _To make_ APRICOCK PUDDING. + +Take ten apricocks, pare, stone, and cut them in two, put them into a +pan with a quarter of a pound of loaf sugar, boil them pretty quick +whilst they look clear, so let them stand whilst they are cold; then +take six eggs, (leave out half of the whites) beat them very well, add +to them a pint of cream, mix the cream and eggs well together with a +spoonful of rose-water, then put in your apricocks, and beat them very +well together, with four ounces of clarified butter, then put it into +your dish with a thin paste under it; half an hour will bake it. + + +292. _To make_ APRICOCK CUSTARD. + +Take a pint of cream, boil it with a stick of cinnamon and six eggs, +(leave out four of the whites) when your cream is a little cold, mix +your eggs and cream together, with a quarter of a pound of fine sugar, +set it over a slow fire, stir it all one way whilst it begin to be +thick, then take it off and stir it whilst it be a little cold, and +pour it into your dish; take six apricocks, as you did for your +pudding, rather a little higher; when they are cold lie them upon your +custard at an equal distance; if it be at the time when you have no +ripe apricocks, you may lie preserv'd apricocks. + + +293. _To make_ JUMBALLS _another Way_. + +Take a pound of meal and dry it, a pound of sugar finely beat, and mix +these together; then take the yolks of five or six eggs, half a jill of +thick cream, as much as will make it up to a paste, and some coriander +seeds, lay them on tins and prick them; bake them in a quick oven; +before you set them in the oven wet them with a little rose-water and +double refin'd sugar to ice them. + + +294. _To make_ APRICOCK CHIPS _or_ PEACHES. + +Take a pound of chips to a pound of sugar, let not your apricocks be +too ripe, pare them and cut them into large chips; take three quarters +of a pound of fine sugar, strow most of it upon the chips, and let them +stand till they be dissolv'd, set them on the fire, and boil them till +they are tender and clear, strowing the remainder of the sugar on as +they boil, skim them clear, and lay them in glasses or pots single, +with some syrrup, cover them with double refin'd sugar, set them in a +stove, and when they are crisp on one side turn the other on glasses +and parch them, then set them into the stove again; when they are +pretty dry, pour them on hair-sieves till they are dry enough to put +up. + + +295. _To make_ SAGOO GRUEL. + +Take four ounces of sagoo and wash it, set it over a slow fire to cree, +in two quarts of spring water, let it boil whilst it be thickish and +soft, put in a blade or two of mace, and a stick of cinnamon, let it +boil in a while, and then put in a little more water; take it off, put +to it a pint of claret wine, and a little candid orange; shift them, +then put in the juice of a lemon, and sweeten it to your taste; so +serve them up. + + +296. _To make_ SPINAGE TOASTS. + +Take a handful or two of young spinage and wash it, drain it from the +water, put it into a pan with a lump of butter, and a little salt, let +it stew whilst it be tender, only turn it in the boiling, then take it +up and squeeze out the water, put in another lump of butter and chop it +small, put to it a handful of currans plump'd, and a little nutmeg; +have three toasts cut from a penny loaf well buttered, then lie on your +spinage. + +This is proper for a side-dish either for noon or night. + + +297. _To roast a_ BEAST KIDNEY. + +Take a beast kidney with a little fat on, and stuff it all around, +season it with a little pepper and salt, wrap it in a kell, and put it +upon the spit with a little water in the dripping-pan; what drops from +your kidney thicken with a lump of butter and flour for your sauce. + +_To fry your_ STUFFING. + +Take a handful of sweet herbs, a few breadcrumbs, a little beef-suet +shred fine, and two eggs, (leave out the whites) mix altogether with a +little nutmeg, pepper and salt; stuff your kidney with one part of the +stuffing, and fry the other part in little cakes; so serve it up. + + +298. _To stew_ CUCUMBERS. + +Take middling cucumbers and cut them in slices, but not too thin, strow +over them a little salt to bring out the water, put them into a +stew-pan or sauce-pan, with a little gravy, some whole pepper, a lump +of butter, and a spoonful or two of vinegar to your taste; let them +boil all together; thicken them with flour, and serve them up with +sippets. + + +299. _To make an_ OATMEAL PUDDING. + +Take three or four large spoonfuls of oatmeal done through a +hair-sieve, and a pint of milk, put it into a pan and let it boil a +little whilst it be thick, add to it half a pound of butter, a spoonful +of rose-water, a little lemon-peel shred, a little nutmeg, or beaten +cinnamon, and a little salt; take six eggs, (leave out two of the +whites) and put to them a quarter of a pound of sugar or better, beat +them very well, so mix them all together; put it into your dish with a +paste round your dish edge; have a little rose-water, butter and sugar +for sauce. + + +300. _To make a_ CALF'S HEAD PIE _another Way_. + +Half boil your calf's head, when it is cold cut it in slices, rather +thicker than you would do for hashing, season it with a little mace, +nutmeg, pepper and salt, lie part of your meat in the bottom of your +pie, a layer of one and a layer of another; then put in half a pound of +butter and a little gravy; when your pie comes from the oven, have +ready the yolks of six or eight eggs boiled hard, and lie them round +your pie; put in a little melted butter, and a spoonful or two of white +wine, and give them a shake together before you lie in your eggs; your +pie must be a standing pie baked upon a dish, with a puff-paste round +the edge of the dish, but leave no paste in the bottom of your pie; +when it is baked serve it up without a lid. + +This is proper for either top or bottom dish. + + +301. _To make_ ELDER WINE. + +Take twenty pounds of malaga raisins, pick and chop them, then put them +into a tub with twenty quarts of water, let the water be boiled and +stand till it be cold again before you put in your raisins, let them +remain together ten days, stirring it twice a day, then strain the +liquor very well from the raisins, through a canvas strainer or +hair-sieve; add to it six quarts of elder juice, five pounds of loaf +sugar, and a little juice of sloes to make it acid, just as you please; +put it into a vessel, and let it stand in a pretty warm place three +months, then bottle it; the vessel must not be stopp'd up till it has +done working; if your raisins be very good you may leave out the sugar. + + +302. _To make_ GOOSEBERRY WINE _of ripe_ GOOSEBERRIES. + +Pick, clean and beat your gooseberries in a marble mortar or wooden +bowl, measure them in quarts up-heap'd, add two quarts of spring water, +and let them stand all night or twelve hours, then rub or press out the +husks very well, strain them through a wide strainer, and to every +gallon put three pounds of sugar, and a jill of brandy, then put all +into a sweet vessel, not very full, and keep it very close for four +months, then decant it off till it comes clear, pour out the grounds, +and wash the vessel clean with a little of the wine; add to every +gallon a pound more sugar, let it stand a month in a vessel again, drop +the grounds thro' a flannel bag, and put it to the other in the vessel; +the tap hole must not be over near the bottom of the cask, for fear of +letting out the grounds. + +The same receipt will serve for curran wine the same way; let them be +red currans. + + +303. _To make_ BALM WINE. + +Take a peck of balm leaves, put them in a tub or large pot, heat four +gallons of water scalding hot, ready to boil, then pour it upon the +leaves, so let it stand all night, then strain them thro' a hair-sieve; +put to every gallon of water two pounds of fine sugar, and stir it very +well; take the whites of four or five eggs, beat them very well, put +them into a pan, and whisk it very well before it be over hot, when the +skim begins to rise take it off, and keep it skimming all the while it +is boiling, let it boil three quarters of an hour, then put it into the +tub, when it is cold put a little new yeast upon it, and beat it in +every two hours, that it may head the better, so work it for two days, +then put it into a sweet rundlet, bung it up close, and when it is fine +bottle it. + + +304. _To make_ RAISIN WINE. + +Take ten gallons of water, and fifty pounds of malaga raisins, pick out +the large stalks and boil them in your water, when your water is +boiled, put it into a tub; take the raisins and chop them very small, +when your water is blood warm, put in your raisins, and rub them very +well with your hand; when you put them into the water, let them work +for ten days, stirring them twice a day, then strain out the raisins in +a hair-sieve, and put them into a clean harden bag, and squeeze it in +the press to take out the liquor, so put it into your barrel; don't let +it be over full, bung it up close, and let it stand whilst it is fine; +when you tap your wine you must not tap it too near the bottom, for +fear of the grounds; when it is drawn off, take the grounds out of the +barrel, and wash it out with a little of your wine, then put your wine +into the barrel again, draw your grounds thro' a flannel bag, and put +them into the barrel to the rest; add to it two pounds of loaf sugar, +then bung it up, and let it stand a week or ten days; if it be very +sweet to your taste, let it stand some time longer, and bottle it. + + +305. _To make_ BIRCH WINE. + +Take your birch water and boil it, clear it with whites of eggs; to +every gallon of water take two pounds and a half of fine sugar, boil it +three quarters of an hour, and when it is almost cold, put in a little +yeast, work it two or three days, then put it into the barrel, and to +every five gallons put in a quart of brandy, and half a pound of ston'd +raisins; before you put up your wine burn a brimstone match in the +barrel. + + +306. _To make_ WHITE CURRAN WINE. + +Take the largest white currans you can get, strip and break them in +your hand, whilst you break all the berries; to every quart of pulp +take a quart of water, let the water be boiled and cold again, mix them +well together, let them stand all night in your tub, then strain them +thro' a hair-sieve, and to every gallon put two pounds and a half of +six-penny sugar; when your sugar is dissolved, put it into your barrel, +dissolve a little isinglass, whisk it with whites of eggs, and put it +in; to every four gallons put in a quart of mountain wine, so bung up +your barrel; when it is fine draw it off, and take off the grounds, +(but don't tap the barrel over low at the bottom) wash out the barrel +with a little of your wine, and drop the grounds thro' a bag, then put +it to the rest of your wine, and put it all into your barrel again, to +every gallon add half a pound more sugar, and let it stand another week +or two; if it be too sweet let it stand a little longer, then bottle +it, and it will keep two or three years. + + +307. _To make_ ORANGE ALE. + +Take forty seville oranges, pare and cut them in slices, the best +coloured seville you can get, put them all with the juice and seeds +into half a hogshead of ale; when it is tunned up and working, put in +the oranges, and at the same time a pound and a half of raisins of the +sun stoned; when it has done working close up the bung, and it will be +ready to drink in a month. + + +308. _To make_ ORANGE BRANDY. + +Take a quart of brandy, the peels of eight oranges thin pared, keep +them in the brandy forty-eight hours in a close pitcher, then take +three pints of water, put into it three quarters of a pound of loaf +sugar, boil it till half be consumed, and let it stand till cold, then +mix it with the brandy. + + +309. _To make_ ORANGE WINE. + +Take six gallons of water and fifteen pounds of powder sugar, the +whites of six eggs well beaten, boil them three quarters of an hour, +and skim them while any skim will rise; when it is cold enough for +working, put to it six ounces of the syrrup of citron or lemons, and +six spoonfuls of yeast, beat the syrrup and yeast well together, and +put in the peel and juice of fifty oranges, work it two days and a +night, then tun it up into a barrel, so bottle it at three or four +months old. + + +310. _To make_ COWSLIP WINE. + +Take ten gallons of water, when it is almost at boiling, add to it +twenty one pounds of fine powder sugar, let it boil half an hour, and +skim it very clean; when it is boiled put it in a tub, let it stand +till you think it cold to set on the yeast; take a poringer of new +yeast off the fat, and put to it a few cowslips; when you put on the +yeast, put in a few every time it is stirred, till all the cowslips be +in, which must be six pecks, and let it work three or four days; add to +it six lemons, cut off the peel, and the insides put into your barrel, +then add to it a pint of brandy; when you think it has done working, +close up your vessel, let it stand a month, and then bottle it; you may +let your cowslips lie a week or ten days to dry before you make your +wine, for it makes it much finer; you may put in a pint of white wine +that is good, instead of the brandy. + + +311. _To make_ ORANGE WINE _another Way_. + +Take six gallons of water, and fifteen pounds of sugar, put your sugar +into the water on the fire, the whites of six eggs, well beaten, and +whisk them into the water, when it is cold skim it very well whilst any +skim rises, and let it boil for half an hour; take fifty oranges, pare +them very thin, put them into your tub, pour the water boiling hot upon +your oranges, and when it is bloodwarm put on the yeast, then put in +your juice, let it work two days, and so tun it into your barrel; at +six weeks or two months old bottle it; you may put to it in the barrel +a quart of brandy. + + +312. _To make_ BIRCH WINE _another Way_. + +To a gallon of birch water put two pounds of loaf or very fine lump +sugar, when you put it into the pan whisk the whites of four eggs; +(four whites will serve for four gallons) whisk them very well together +before it be boiled, when it is cold put on a little yeast, let it work +a night and a day in the tub, before you put it into your barrel put in +a brimstone match burning; take two pounds of isinglass cut in little +bits, put to it a little of your wine, let it stand within the air of +the fire all night; takes the whites of two eggs, beat it with your +isinglass, put them into your barrel and stir them about with a stick; +this quantity will do for four gallons; to four gallons you must have +two pounds of raisins shred, put them into your barrel, close it up, +but not too close at the first, when it is fine, bottle it. + + +313. _To make_ APRICOCK WINE. + +Take twelve pounds of apricocks when full ripe, stone and pare them, +put the paring into three gallons of water, with six pounds of powder +sugar, boil them together half an hour, skim them well, and when it is +blood-warm put it on the fruit; it must be well bruised, cover it +close, and let it stand three days; skim it every day as the skim +rises, and put it thro' a hair sieve, adding a pound of loaf sugar; +when you put it into the vessel close it up, and when it is fine bottle +it. + + +314. _To make_ ORANGE SHRUB. + +Take seville oranges when they are full ripe, to three dozen of oranges +put half a dozen of large lemons, pare them very thin, the thinner the +better, squeeze the lemons and oranges together, strain the juice thro' +a hair sieve, to a quart of the juice put a pound and a quarter of loaf +sugar; about three dozen of oranges (if they be good) will make a quart +of juice, to every quart of juice, put a gallon of brandy, put it into +a little barrel with an open bung with all the chippings of your +oranges, and bung it up close; when it is fine bottle it. + +This is a pleasant dram, and ready for punch all the year. + + +315. _To make_ STRONG MEAD. + +Take twelve gallons of water, eight pounds of sugar, two quarts of +honey, and a few cloves, when your pan boils take the whites of eight +or ten eggs, beat them very well, put them into your water before it be +hot, and whisk them very well together; do not let it boil but skim it +as it rises till it has done rising, then put it into your tub; when it +is about blood warm put to it three spoonfuls of new yeast; take eight +or nine lemons, pare them and squeeze out the juice, put them both +together into your tub, and let them work two or three days, then put +it into your barrel, but it must not be too full; take two or three +pennyworth of isinglass, cut as small as you can, beat it in a mortar +about a quarter of an hour, it will not make it small; but that it may +dissolve sooner, draw out a little of the mead into a quart mug, and +let it stand within the air of the fire all night; take the whites of +three eggs, beat them very well, mix them with your isinglas, whisk +them together, and put them into your barrel, bung it up, and when it +is fine bottle it. + +You may order isinglass this way to put into any sort of made wine. + + +316. _To make_ MEAD _another Way_. + +Take a quart of honey, three quarts of water, put your honey into the +water, when it is dissolved, take the whites of four or five eggs, +whisk and beat them very well together and put them into your pan; boil +it while the skim rises, and skim it very clean; put it into your tub, +when it is warm put in two or three spoonfuls of light yeast, according +to the quantity of your mead, and let it work two nights and a day. To +every gallon put in a large lemon, pare and strain it, put the juice +and peel into your tub, and when it is wrought put it into your barrel; +let it work for three or four days, stir twice a day with a thible, so +bung it up, and let it stand two or three months, according to the +hotness of the weather. + +You must try your mead two or three times in the above time, and if you +find the sweetness going off, you must take it sooner. + + +317. _To make_ CYDER. + +Draw off the cyder when it hath been a fortnight in the barrel, put it +into the same barrel again when you have cleaned it from the grounds, +and if your apples were sharp, and that you find your cyder hard, put +into every gallon of cyder a pound and half of sixpenny or five-penny +sugar; to twelve gallons of this take half an ounce of isinglass, and +put to it a quart of cyder; when your isinglass is dissolved, put to it +three whites of eggs, whisk them altogether, and put them into your +barrel; keep it close for two months and then bottle it. + + +318. _To make_ COWSLIP WINE. + +Take two pecks of peeps, and four gallons of water, put to every gallon +of water two pounds and a quarter of sugar, boil the water and sugar +together a quarter of an hour, then put it into a tub to cool, put in +the skins of four lemons, when it is cold bruise your peeps, and put +into your liquor, add to it a jill of yeast, and the juice of four +lemons, let them be in the tub a night and a day, then put it into your +barrel, and keep it four days stirring, then clay it up close for three +weeks and bottle it. Put a lump of sugar in every bottle. + + +319. _To make_ RED CURRAN WINE. + +Let your currans be the best and ripest you can get, pick and bruise +them; to every gallon of juice add five pints of water, put it to your +berries in a stand for two nights and a day, then strain your liquor +through a hair sieve; to every gallon of liquor put two pounds of +sugar, stir it till it be well dissolved, put it into a rundlet, and +let it stand four days, then draw it off clean, put in a pound and a +half of sugar, stirring it well, wash out the rundlet with some of the +liquor, so tun it up close; if you put two or three quarts of rasps +bruised among your berries, it makes it taste the better. + +You may make white curran wine the same way, only leave out the rasps. + + +320. _To make_ CHERRY WINE. + +Take eight pounds of cherries and stone them, four quarts of water, and +two pounds of sugar, skim and boil the water and sugar, then put in the +cherries, let them have one boil, put them into an earthen pot till the +next day, and set them to drain thro' a sieve, then put your wine into +a spigot pot, clay it up close, and look at it every two or three days +after; if it does not work, throw into it a handful of fresh cherries, +so let it stand six or eight days, then if it be clear, bottle it up. + + +321. _To make_ CHERRY WINE _another Way_. + +Take the ripest and largest kentish cherries you can get, bruise them +very well, stones and stalks altogether, put them into a tub, having a +tap to it, let them stand fourteen days, then pull out the tap, let the +juice run from them and put it into a barrel, let it work three or four +days, then stop it up close three or four weeks and bottle it off. + +The wine will keep many years and be exceeding rich. + + +322. _To make_ LEMON DROPS. + +Take a pound of loaf sugar, beat and sift it very fine, grate the rind +of a lemon and put into your sugar; take the whites of three eggs and +wisk them to a froth, squeeze in some lemon to your taste, beat them +for half an hour, and drop them on white paper; be sure you let the +paper be very dry, and sift a little fine sugar on the paper before you +drop them. If you would have them yellow, take a pennyworth of +gumbouge, steep it in some rose-water, mix to it some whites of eggs +and a little sugar, so drop them, and bake them in a slow oven. + + +323. _To make_ Gooseberry Wine _another Way_. + +Take twelve quarts of good ripe gooseberries, stamp them, and put to +them twelve quarts of water, let them stand three days, stir them twice +every day, strain them, and put to your liquor fourteen pounds of +sugar; when it is dissolved strain it through a flannel bag, and put it +into a barrel, with half an ounce of isinglass; you must cut the +isinglass in pieces, and beat it whilst it be soft, put to it a pint of +your wine, and let it stand within the air of the fire; take the whites +of four eggs and beat them very well to a froth, put in the isinglass, +and whisk the wine and it together; put them into the barrel, clay it +close, and let it stand whilst fine, then bottle it for use. + + +324. _To make_ Red Curran Wine _another Way_. + +Take five quarts of red currans, full ripe, bruise them, and take from +them all the stalks, to every five quarts of fruit put a gallon of +water; when you have your quantity, strain them thro' a hair-sieve, and +to every gallon of liquor put two pounds and three quarters of sugar; +when your sugar is dissolved tun it into your cask, and let it stand +three weeks, then draw it off, and put to every gallon a quarter of a +pound of sugar; wash your barrel with cold water, tun it up, and let it +stand about a week; to every ten gallons put an ounce of isinglass, +dissolve it in some of the wine, when it is dissolved put to it a quart +of your wine, and beat them with a whisk, then put it into the cask, +and stop it up close; when it is fine bottle it. + +If you would have it taste of rasps, put to every gallon of wine a +quart of rasps; if there be any grounds in the bottom of the cask, when +you draw off your wine, drop them thro' a flannel bag, and then put it +into your cask. + + +325. _To make_ MULBERRY WINE. + +Gather your mulberries when they are full ripe, beat them in a marble +mortar, and to every quart of berries put a quart of water; when you +put 'em into the tub rub them very well with your hands, and let them +stand all night, then strain 'em thro' a sieve; to every gallon of +water put three pounds of sugar, and when the sugar is dissolved put it +into your barrel; take two pennyworth of isinglass and clip it in +pieces, put to it a little wine, and let it stand all night within the +air of the fire; take the whites of two or three eggs, beat them very +well, then put them to the isinglass, mix them well together, and put +them into your barrel, stirring it about when it is put in; you must +not let it be over full, nor bung it close up at first; set it in a +cool place and bottle it when fine. + + +326. _To make_ BLACKBERRY WINE. + +Take blackberries when they are full ripe, and squeeze them the same +way as you did the mulberries. If you add a few mulberries, it will +make your wine have a much better taste. + + +327. _To make_ SYRRUP OF MULBERRIES. + +Take mulberries when they are full ripe, break them very well with your +hand, and drop them through a flannel bag; to every pound of juice take +a pound of loaf sugar; beat it small, put to it your juice, so boil and +skim it very well; you must skim it all the time it is boiling; when +the skim has done rising it is enough; when it is cold bottle it and +keep it for use. + +You may make rasberry syrrup the same way. + + +328. _To make_ RASBERRY BRANDY. + +Take a gallon of the best brandy you can get, and gather your +rasberries when they are full ripe, and put them whole into your +brandy; to every gallon of brandy take three quarts of rasps, let them +stand close covered for a month, then clear it from rasps, and put to +it a pound of loaf sugar; when your sugar is dissolved and a little +settled, boil it and keep it for use. + + +329. _To make Black_ CHERRY BRANDY. + +Take a gallon of the best brandy, and eight pounds of black cherries, +stone and put 'em into your brandy in an earthen pot; bruise the stones +in a mortar, then put them into your brandy, and cover them up close, +let them steep for a month or six weeks, so drain it and keep it for +use. + +You may distil the ingredients if you please. + + +330. _To make_ RATIFIE BRANDY. + +Take a quart of the best brandy, and about a jill of apricock kernels, +blanch and bruise them in a mortar, with a spoonful or two of brandy, +so put them into a large bottle with your brandy; put to it four ounces +of loaf sugar, let it stand till you think it has got the taste of the +kernels, then pour it out and put in a little more brandy if you +please. + + +331. _To make_ COWSLIP SYRRUP. + +Take a quartern of fresh pick'd cowslips, put to 'em a quart of boiling +water, let 'em stand all night, and the next morning drain it from the +cowslips; to every pint of water put a pound of fine powder sugar, and +boil it over a slow fire; skim it all the time in the boiling whilst +the skim has done rising; then take it off, and when it is cold put it +into a bottle, and keep it for use. + + +332. _To make_ LEMON BRANDY. + +Take a gallon of brandy, chip twenty-five lemons, (let them steep +twenty-four hours) the juice of sixteen lemons, a quarter of a pound of +almonds blanched and beat, drop it thro' a jelly bag twice, and when +it is fine bottle it; sweeten it to your taste with double refined +sugar before you put it into your jelly bag. You must make it with the +best brandy you can get. + + +333. _To make_ CORDIAL WATER _of_ COWSLIPS. + +Take two quarts of cowslip peeps, a slip of balm, two sprigs of +rosemary, a stick of cinnamon, half an orange peel, half a lemon peel, +a pint of brandy, and a pint of ale; lay all these to steep twelve +hours, then distil them on a cold still. + + +334. _To make_ MILK PUNCH. + +Take two quarts of old milk, a quart of good brandy, the juice of six +lemons or oranges, whether you please, and about six ounces of loaf +sugar, mix them altogether and drop them thro' a jelly bag; take off +the peel of two of the lemons or oranges, and put it into your bag, +when it is run off bottle it; 'twill keep as long as you please. + + +335. _To make_ MILK PUNCH _another Way_. + +Take three jills of water, a jill of old milk, and a jill of brandy, +sweeten it to your taste; you must not put any acid into this for it +will make it curdle. + +This is a cooling punch to drink in a morning. + + +336. _To make_ PUNCH _another Way_. + +Take five pints of boiling water and one quart of brandy, add to it the +juice of four lemons or oranges, and about six ounces of loaf sugar; +when you have mixed it together strain it thro' a hair sieve or cloth, +and put into your bowl the peel of a lemon or orange. + + +337. _To make_ ACID _for_ PUNCH. + +Take gooseberries at their full growth, pick and beat them in a marble +mortar, and squeeze them in a harden bag thro' a press, when you have +done run it thro' a flannel bag, and then bottle it in small bottles; +put a little oil on every bottle, so keep it for use. + + +338. _To bottle_ GOOSEBERRIES. + +Gather your gooseberries when they are young, pick and bottle them, put +in the cork loose, set them in a pan of water, with a little hay in the +bottom, put them into the pan when the water is cold, let it stand on a +slow fire, and mind when they are coddled; don't let the pan boil, if +you do it will break the bottles: when they are cold fasten the cork, +and put on a little rosin, so keep them for use. + + +339. _To bottle_ DAMSINS. + +Take your damsins before they are full ripe, and gather them when the +dew is off, pick of the stalks, and put them into dry bottles; don't +fill your bottles over full, and cork them as close as you would do for +ale, keep them in a cellar, and cover them over with sand. + + +340. _To preserve Orange Chips to put in glasses_. + +Take a seville orange with a clear skin, pare it very thin from the +white, then take a pair of scissars and clip it very thin, and boil it +in water, shifting it two or three times in the boiling to take out the +bitter; then take half a pound of double refined sugar, boil it and +skim it, then put in your orange, so let it boil over a slow fire +whilst your syrrup be thick, and your orange look clear, then put it +into glasses, and cover it with papers dipt in brandy; if you have a +quantity of peel you must have the larger quantity of sugar. + + +341. _To preserve_ ORANGES _or_ LEMONS. + +Take seville oranges, the largest and roughest you can get, clear of +spots, chip them very fine, and put them into water for two days, +shifting them twice or three times a day, then boil them whilst they +are soft: take and cut them into quarters, and take out all the pippens +with a penknife, so weigh them, and to every pound of orange, take a +pound and half of loaf sugar; put your sugar into a pan, and to every +pound of sugar a pint of water, set it over the fire to melt, and when +it boils skim it very well, then put in your oranges; if you would have +any of them whole, make a little hole at the top, and take out the meat +with a tea spoon, set your oranges over a slow fire to boil, and keep +them skimming all the while; keep your oranges as much as you can with +the skin downwards; you may cover them with a delf-plate, to bear them +down in the boiling; let them boil for three quarters of an hour, then +put them into a pot or bason, and let them stand two days covered, then +boil them again whilst they look clear, and the syrrup be thick, so put +them into a pot, and lie close over them a paper dip'd in brandy, and +tie a double paper at the top, set them in a cool place, and keep them +for use. If you would have your oranges that are whole to look pale and +clear, to put in glasses, you must make a syrrup of pippen jelly; then +take ten or a dozen pippens, as they are of bigness, pare and slice +them, and boil them in as much water as will cover them till they be +thoroughly tender, so strain your water from the pippens through a hair +sieve, then strain it through a flannel bag; and to every pint of jelly +take a pound of double refined sugar, set it over a fire to boil, and +skim it, let it boil whilst it be thick, then put it into a pot and +cover it, but they will keep best if they be put every one in different +pots. + + +342. _To make_ JELLY _of_ CURRANS. + +Take a quartern of the largest and best currans you can get, strip them +from the stalks, and put them in a pot, stop them close up, and boil +them in a pot of water over the fire, till they be thoroughly coddled +and begin to look pale, then put them in a clear hair sieve to drain, +and run the liquor thro' a flannel bag, to every pint of your liquor +put in a pound of your double refin'd sugar; you must beat the sugar +fine, and put it in by degrees, set it over the fire, and boil it +whilst any skim will rise, then put it into glasses for ale; the next +day clip a paper round, and dip it in brandy to lie on your jelly; if +you would have your jelly a light red, put in half of white currans, +and in my opinion it looks much better. + + +343. _To preserve_ APRICOCKS. + +Take apricocks before they be full ripe, stone and pare 'em; then weigh +'em, and to every pound of apricocks take a pound of double refined +sugar, beat it very small, lie one part of your sugar under the +apricocks, and the other part at the top, let them stand all night, the +next day put them in a stew-pan or brass pan; don't do over many at +once in your pan, for fear of breaking, let them boil over a slow fire, +skim them very well, and turn them two or three times in the boiling; +you must but about half do 'em at the first, and let them stand whilst +they be cool, then let them boil whilst your apricocks look clear, and +the syrrup thick, put them into your pots or glasses, when they are +cold cover them with a paper dipt in brandy, then tie another paper +close over your pot to keep out the air. + + +344. _To make_ MARMALADE _of_ APRICOCKS. + +Take what quantity of apricocks you shall think proper, stone them and +put them immediately into a skellet of boiling water, keep them under +water on the fire till they be soft, then take them out of the water +and wipe them with a cloth, weigh your sugar with your apricocks, +weight for weight, then dissolve your sugar in water, and boil it to a +candy height, then put in your apricocks, being a little bruised, let +them boil but a quarter of a hour, then glass them up. + + +345. _To know when your_ SUGAR _is at_ CANDY HEIGHT. + +Take some sugar and clarify it till it comes to a candy-height, and +keep it still boiling 'till it becomes thick, then stir it with a stick +from you, and when it is at candy-height it will fly from your stick +like flakes of snow, or feathers flying in the air, and till it comes +to that height it will not fly, then you may use it as you please. + + +346. _To make_ Marmalade _of_ Quinces _white_. + +Take your quinces and coddle them as you do apples, when they are soft +pare them and cut them in pieces, as if you would cut them for apple +pies, then put your cores, parings, and the waste of your quinces in +some water, and boil them fast for fear of turning red until it be a +strong jelly; when you see the jelly pretty strong strain it, and be +sure you boil them uncovered; add as much sugar as the weight of your +quinces into your jelly, till it be boiled to a height, then put in +your coddled quinces, and boil them uncovered till they be enough, and +set them near the fire to harden. + + +347. _To make_ Quiddeny _of_ Red Curranberries. + +Put your berries into a pot, with a spoonful or two of water, cover it +close, and boil 'em in some water, when you think they are enough +strain them, and put to every pint of juice a pound of loaf sugar, boil +it up jelly height, and put them into glasses for use. + + +348. _To preserve_ GOOSEBERRIES. + +To a pound of ston'd gooseberries put a pound and a quarter of fine +sugar, wet the sugar with the gooseberry jelly; take a quart of +gooseberries, and two or three spoonfuls of water, boil them very +quick, let your sugar be melted, and then put in your gooseberries; +boil them till clear, which will be very quickly. + + +349. _To make little_ ALMOND CAKES. + +Take a pound of sugar and eight eggs, beat them well an hour, then put +them into a pound of flour, beat them together, blanch a quarter of a +pound of almonds, and beat them with rose-water to keep 'em from +oiling, mix all together, butter your tins, and bake them half an hour. + +Half an hour is rather too long for them to stand in the oven. + + +350. _To preserve_ RED GOOSEBERRIES. + +Take a pound of sixpenny sugar, and a little juice of currans, put to +it a pound and a half of Gooseberries, and let them boil quick a +quarter of an hour; but if they be for jam they must boil better than +half an hour. + +They are very proper for tarts, or to eat as sweet-meats. + + +351. _To bottle_ BERRIES _another Way_. + +Gather your berries when they are full grown, pick and bottle them, tie +a paper over them, prick it with a pin, and set it in the oven; after +you have drawn, and when they are coddled, take them out and when they +are cold cork them up; rosin the cork over, and keep them for use. + + +352. _To keep_ BARBERRIES _for_ TARTS _all the Year_. + +Take barberries when they are full ripe, and pick 'em from the stalk, +put them into dry bottles, cork 'em up very close and keep 'em for use. + +You may do cranberries the same way. + + +353. _To preserve_ BARBERRIES _for_ TARTS. + +Take barberries when full ripe, strip them, take their weight in sugar, +and as much water as will wet your sugar, give it a boil and skim it; +then put in your berries, let them boil whilst they look clear and your +syrrup thick, so put them into a pot, and when they are cold cover them +up with a paper dip'd in brandy. + + +354. _To preserve_ DAMSINS. + +Take damsins before they are full ripe, and pick them, take their +weight in sugar, and as much water as will wet your sugar, give it a +boil and skim it, then put in your damsins, let them have one scald, +and set them by whilst cold, then scald them again, and continue +scalding them twice a day whilst your syrrup looks thick, and the +damsins clear; you must never let them boil; do 'em in a brass pan, and +do not take them out in the doing; when they are enough put them into a +pot, and cover them up with a paper dip'd in brandy. + + +355. _How to keep_ DAMSINS _for_ TARTS. + +Take damsins before they are full ripe, to every quart of damsins put a +pound of powder sugar, put them into a pretty broad pot, a layer of +sugar and a layer of damsins, tie them close up, set them in a slow +oven, and let them have a heat every day whilst the syrrup be thick, +and the damsins enough; render a little sheep suet and pour over them, +to keep them for use. + + +356. _To keep_ DAMSINS _another Way_. + +Take damsins before they be quite ripe, pick off the stalks, and put +them into dry bottles; cork them as you would do ale, and keep them in +a cool place for use. + + +357. _To make_ MANGO _of_ CODLINS. + +Take codlins when they are at their full growth, and of the greenest +sort, take a little out of the end with the stalk, and then take out +the core; lie them in a strong salt and water, let them lie ten days or +more, and fill them with the same ingredients as you do other mango, +only scald them oftner. + + +358. _To pickle_ CURRANBERRIES. + +Take currans either red or white before they are thoroughly ripe; you +must not take them from the stalk, make a pickle of salt and water and +a little vinegar, so keep them for use. + +They are proper for garnishing. + + +359. _To make_ Barberries _instead of preserving_. + +Take barberries and lie them in a pot, a layer of barberries and a +layer of sugar, pick the seeds out before for garnishing sweet meats, +if for sauces put some vinegar to them. + + +360. _To keep_ Asparagus _or_ Green Pease _a Year_. + +Take green pease, green them as you do cucumbers, and scald them as you +do other pickles made of salt and water; let it be always new pickle, +and when you would use them boil them in fresh water. + + +361. _To make white Paste of_ PIPPENS. + +Take some pippens, pare and cut them in halves, and take out the cores, +then boil 'em very tender in fair water, and strain them thro' a sieve, +then clarify two pounds of sugar with two whites of eggs, and boil it +to a candy height, put two pounds and a half of the pulp of your +pippens into it, let it stand over a slow fire drying, keeping it +stirring till it comes clear from the bottom of your pan, them lie them +upon plates or boards to dry. + + +362. _To make green Paste of_ PIPPENS. + +Take green pippens, put them into a pot and cover them, let them stand +infusing over a slow fire five or six hours, to draw the redness or +sappiness from them and then strain them thro' a hair sieve; take two +pounds of sugar, boil it to a candy height, put to it two pounds of the +pulp of your pippens, keep it stirring over the fire till it comes +clean from the bottom of your pan, then lay it on plates or boards, and +set it in an oven or stove to dry. + + +363. _To make red Paste of_ PIPPENS. + +Take two pounds of sugar, clarify it, then take rosset and temper it +very well with fair water, put it into your syrrup, let it boil till +your syrrup is pretty red colour'd with it, then drain your syrrup +thro' a fine cloth, and boil it till it be at candy-height, then put to +it two pounds and a half of the pulp of pippens, keeping it stirring +over the fire till it comes clean from the bottom of the pan, then lie +it on plates or boards, so dry them. + + +364. _To preserve_ FRUIT _green_. + +Take your fruit when they are green, and some fair water, set it on the +fire, and when it is hot put in the apples, cover them close, but they +must not boil, so let them stand till thye be soft, and there will be a +thin skin on them, peel it off, and set them to cool, then put them in +again, let them boil till they be very green, and keep them whole as +you can; when you think them ready to take up, make your syrrup for +them; take their weight in sugar, and when your syrrup is ready put the +apples into it, and boil them very well in it; they will keep all the +year near some fire. + +You may do green plumbs or other fruit. + + +365. _To make_ ORANGE MARMALADE. + +Take three or four seville oranges, grate them, take out the meat, and +boil the rinds whilst they are tender; shift them three or four times +in the boiling to take out the bitter, and beat them very fine in a +marble mortar; to the weight of your pulp take a pound of loaf sugar, +and to a pound of sugar you may add a pint of water, boil and skim it +before you put in your oranges, let it boil half an hour very quick, +then put in your meat, and to a pint take a pound and a half of sugar, +let it boil quick half an hour, stir it all the time, and when it is +boiled to a jelly, put it into pots or glasses; cover it with a paper +dipp'd in brandy. + + +366. _To make_ QUINCES WHITE _another Way_. + +Coddle your quinces, cut them in small pieces, and to a pound of +quinces take three quarters of a pound of sugar, boil it to a candy +height, having ready a quarter of a pint of quince liquor boil'd and +skim'd, put the quinces and liquor to your sugar, boil them till it +looks clear, which will be very quickly, then close your quince, and +when cold cover it with jelly of pippens to keep the colour. + + +367. _To make_ GOOSEBERRY VINEGAR. + +To every gallon of water take six pounds of ripe gooseberries, bruise +them, and pour the water boiling hot upon your berries, cover it close, +and set it in a warm place to foment, till all the berries come to the +top, then draw it off, and to every gallon of liquor put a pound and a +half of sugar, then tun it into a cask, set it in a warm place, and in +six months it will be fit for use. + + +368. _To make_ Gooseberry Wine _another Way_. + +Take three pounds of ripe gooseberries to a quart of water, and a pound +of sugar, stamp your berries and throw them into your water as you +stamp them, it will make them strain the better; when it is strained +put in your sugar, beat it well with a dish for half an hour, then +strain it thro' a finer strainer than before into your vessel, leaving +it some room to work, and when it is clear bottle it; your berries must +be clean pick'd before your use them, and let them be at their full +growth when you use them, rather changing colour. + + +369. _To make_ Jam of Cherries. + +Take ten pounds of cherries, stone and boil them till the juice be +wasted, then add to it three pounds of sugar, and give it three or four +good boils, then put it into your pots. + + +370. _To preserve_ Cherries. + +To a pound of cherries take a pound of sugar finely sifted, with which +strow the bottom of your pan, having stoned the cherries, lay a layer +of cherries and a layer of sugar, strowing the sugar very well over +all, boil them over a quick fire a good while, keeping them clean +skim'd till they look clear, and the syrrup is thick and both of one +colour; when you think them half done, take them off the fire for an +hour, after which set them on again, and to every pound of fruit put in +a quarter of a pint of the juice of cherries and red currans, so boil +them till enough, and the syrrup is jellied, then put them in a pot, +and keep them close from the air. + + +371. _To preserve_ CHERRIES _for drying_. + +Take two pounds of cherries and stone them, put to them a pound of +sugar, and as much water as will wet the sugar, then set them on the +fire, let them boil till they look clear, then take them off the fire, +and let them stand a while in the syrrup, and then take them up and lay +them on papers to dry. + + +372. _To preserve_ FRUIT _green all the Year_. + +Gather your fruit when they are three parts ripe, on a very dry day, +when the sun shines on them, then take earthen pots and put them in, +cover the pots with cork, or bung them that no air can get into them, +dig a place in the earth a yard deep, set the pots therein and cover +them with the earth very close, and keep them for use. + +When you take any out, cover them up again, as at the first. + + +373. _How to keep_ KIDNEY BEANS _all Winter_. + +Take kidney beans when they are young, leave on both the ends, lay a +layer of salt at the bottom of your pot, and then a layer of beans, and +so on till your pot be full, cover them close at the top that they get +no air, and set them in a cool place; before you boil them lay them in +water all night, let your water boil when you put them in, (without +salt) and put into it a lump of butter about the bigness of a walnut. + + +374. _To candy_ ANGELICA. + +Take angelica when it is young and tender take off all the leaves from +the stalks, boil it in the pan with some of the leaves under, and some +at the top, till it be so tender that you can peel off all the skin, +then put it into some water again, cover it over with some of the +leaves, let it simmer over a slow fire till it be green, when it is +green drain the water from it, and then weigh it; to a pound of +angelica take a pound of loaf sugar, put a pint of water to every pound +of sugar, boil and skim it, and then put in your angelica; it will take +a great deal of boiling in the sugar, the longer you boil it and the +greener it will be, boil it whilst your sugar be candy height by the +side of your pan; if you would have it nice and white, you must have a +pound of sugar boiled candy height in a copper-dish or stew pan, set it +over a chafing dish, and put it into your angelica, let it have a boil, +and it will candy as you take it out. + + +375. _To dry_ PEARS. + +Take half a peck of good baking pears, (or as many as you please) pare +and put them in a pot, and to a peck of pears put in two pounds of +sugar; you must put in no water but lie the parings on the top of your +pears, tie them up close, and set them in a brown bread oven; when they +are baked lay them in a dripping pan, and flat them a little in your +pan; set them in a slow oven, and turn them every day whilst they be +through y dry; so keep them for use. + +You may dry pippens the same way, only as your turn them grate over +them a little sugar. + + +376. _To preserve_ CURRANS _in bunches_. + +Boil your sugar to the fourth degree of boiling, tie your currans up in +bunches, then place them in order in the sugar, and give them several +covered boilings, skim them quick, and let them not have above two or +three seethings, then skim them again, and set them into the stove in +the preserving pan, the next day drain them, and dress them in bunches, +strow them with sugar, and dry them in a stove or in the sun. + + +377. _To dry_ APRICOCKS. + +To a pound of apricocks put three quarter of a pound of sugar, pare and +stone them, to a layer of fruit lie a layer of sugar, let them stand +till the next day, then boil them again till they be clear, when cold +take them out of the syrrup, and lay them upon glasses or china, and +sift them over with double refined sugar, so set them on a stove to +dry, next day if they be dry enough turn them and sift the other side +with sugar; let the stones be broke and the kernels blanch'd, and give +them a boil in the syrrup, then put them into the apricocks; you must +not do too many at a time, for fear of breaking them in the syrrup; do +a great many, and the more you do in it, the better they will taste. + + +378. _To make_ JUMBALIS _another Way_. + +Take a pound of meal dry, a pound of sugar finely beat, mix them +together; then take the yolks of five or six eggs, as much thick cream +as will make it up to a paste, and some corriander seeds; roll them and +lay them on tins, prick and bake them in a quick oven; before you set +them in the oven wet them with a little rose-water and double refin'd +sugar, and it will ice them. + + +379. _To preserve_ ORANGES _Whole_. + +Take what quantity of oranges you have a mind to preserve, chip off the +rind, the thiner and better, put them into water twenty-four hours, in +that time shift them in the water (to take off the bitter) three times; +you must shift them with boiling water, cold water makes them hard; put +double the weight of sugar for oranges, dissolve your sugar in water, +skim it, and clarify it with the white of an egg; before you put in +your oranges, boil them in syrrup three or four times, three or four +days betwixt each time; you must take out the inmeat of the oranges +very clean, for fear of mudding the syrup. + + +380. _To make_ JAM _of_ DAMSINS. + +Take damsins when they are ripe, and to two pounds of damsins take a +pound of sugar, put your sugar into a pan with a jill of water, when +you have boiled it put in your damsins, let them boil pretty quick, +skim them all the time they are boiling, when your syrrup looks thick +they are enough put them into your pots, and when they are cold cover +them with a paper dip'd in brandy, tie them up close, and keep them for +use. + + +381. _To make clear_ Cakes _of_ Gooseberries. + +Take a pint of jelly, a pound and a quarter of sugar, make your jelly +with three or four spoonfuls of water, and put your sugar and jelly +together, set it over the fire to heat, but don't let it boil, then put +it into the cake pots, and set it in a slow oven till iced over. + + +382. _To make_ BULLIES CHEESE. + +Take half a peck or a quartern of bullies, whether you please, pick off +the stalks, put them in a pot, and stop them up very close, set them in +a pot of water to boil for two hours, and be sure your pot be full of +water, and boil them whilst they be enough, then put them in a +hair-sieve to drain the liquor from the bullies; and to every quart of +liquor put a pound and a quarter of sugar, boil it over a slow fire, +keeping it stirring all the time: You may know when it is boiled high +enough by the parting from the pan, and cover it with papers dip'd in +brandy, so tie it up close, and keep it for use. + + +383. _To make_ JAM _of_ BULLIES. + +Take the bullies that remained in the sieve, to every quart of it take +a pound of sugar, and put it to your jam, boil it over a slow fire, put +it in pots, and keep it for use. + + +384. _To make_ SYRRUP _of_ GILLIFLOWERS. + +Take five pints of clipt gilliflowers, two pints of boiling water and +put to them, then put them in an earthen pot to infuse a night and a +day, take a strainer and strain them out; to a quart of your liquor put +a pound and half of loaf sugar, boil it over a slow fire, and skim it +whilst any skim rises; so when it is cold bottle it for use. + + +385. _To pickle_ GILLIFLOWERS. + +Take clove gilliflowers, when they are at full growth, clip them and +put them into a pot, put them pretty sad down, and put to them some +white wine vinegar, as much as will cover them; sweeten them with fine +powder sugar, or common loaf; when you put in your sugar stir them up +that your sugar may go down to the bottom; they must be very sweet; let +them stand two or three days, and then put in a little more vinegar; so +tie them up for use. + + +386. _To pickle_ CUCUMBERS _sliced_. + +Pare thirty large cucumbers, slice them into a pewter dish, take six +onions, slice and strow on them some salt, so cover them and let them +stand to drain twenty four hours; make your pickle of white wine +vinegar, nutmeg, pepper, cloves and mace, boil the spices in the +pickle, drain the liquor clean from the cucumbers, put them into a deep +pot, pour the liquor upon them boiling hot, and cover them very close; +when they are cold drain the liquor from them, give it another boil, +and when it is cold pour it on them again; so keep them for use. + + +387. _To make_ CUPID HEDGE-HOG'S. + +Take a quarter of a pound of jordan almonds, and half a pound of loaf +sugar, put it into a pan with as much water as will just wet it, let it +boil whilst it be so thick as will stick to your almonds, then put in +your almonds and let them boil in it; have ready a quarter of a pound +of small coloured comfits; take your almonds out of the syrrup one by +one, and turn them round whilst they covered over, so lie them on a +pewter dish as you do them, and set them before the fire, whilst you +have done them all. + +They are pretty to put in glasses, or to set in a desert. + + +388. _To make_ ALMOND HEDGE-HOGS. + +Take half a pound of the best almonds, and blanch them, beat them with +two or three spoonfuls of rose-water in a marble-mortar very small, +then take six eggs, (leave out two of the whites) beat your eggs very +well, take half a pound of loaf sugar beaten, and four ounces of +clarified butter, mix them all well together, put them into a pan, set +them over the fire, and keep it stirring whilst it be stiff, then put +it into a china-dish, and when it is cold put it up into the shape of +an hedge hog, put currans for eyes, and a bit of candid orange for +tongue; you may leave out part of the almonds unbeaten; take them and +split them in two, then cut them in long bits to stick into your hedge +hog all over, then rake two pints of cream custard to pour over your +hedge hog, according to the bigness of your dish; lie round your dish +edge slices of candid or preserved orange, which you have, so serve it +up. + + +389. _To pot_ SALMON _to keep half a Year_. + +Take a side of fresh salmon, take out the bone, cut off the head and +scald it; you must not wash it but wipe it with a dry cloth; cut it in +three pieces, season it with mace, pepper, salt and nutmeg, put it into +a flat pot with the skin side downward, lie over it a pound of butter, +tie a paper over it, and send it to the oven, about an hour and a half +will bake it; if you have more salmon in your pot than three pieces it +will take more baking, and you must put in more butter; when it is baked +take it out of your pot, and lie it on a dish plate to drain, and take +off the skin, so season it over again, for if it be not well seasoned +it will not keep; put it into your pot piece by piece; it will keep best +in little pots, when you put it into your pots, press it well down with +the back of your hand, and when it is cold cover it with clarified +butter, and set it in a cool place; so keep it for use. + + +390. _To make a_ CODDLIN PIE. + +Take coddlins before they are over old, hang them over a slow fire to +coddle, when they are soft peel off the skin, so put them into the water +again, then cover 'em up with vine leaves, and let them hang over the +fire whilst they be green; be sure you don't let them boil; lie them +whole in the dish, and bake them in puff-paste, but leave no paste +in the bottom of the dish; put to 'em a little shred lemon-peel, a +spoonful of verjuice or juice of lemon, and as much sugar as you think +proper, according to the largeness of your pie. + + +391. _To make a_ COLLIFLOWER PUDDING. + +Boil the flowers in milk, take the tops and lay then in a dish, then take +three jills of cream, the yolks of eight eggs, and the whites of two, +season it with nutmeg, cinnamon, mace, sugar, sack or orange-flower water, +beat all well together, then pour it over the colliflower, put it into +the oven, bake it as you would a custard, and grate sugar over it when +it comes from the oven. + +Take sugar, sack and butter for sauce. + + +392. _To make Stock for_ HARTSHORN JELLY. + +Take five or six ounces of hartshorn, put it into a gallon of water, +hang it over a slow fire, cover it close, and let it boil three or four +hours, so strain it; make it the day before you use it, and then you +may have it ready for your jellies. + + +393. _To make_ SYRRUP OF VIOLETS. + +Take violets and pick them; to every pound of violets put a pint of +water, when the water is just ready to boil put it to your violets, and +stir them well together, let them infuse twenty four hours and strain +them; to every pound of syrrup, take almost two pounds of sugar, beat +the sugar very well and put it into your syrrup, stir it that the sugar +may dissolve, let it stand a day or two, stirring it two or three +times, then set it on the fire, let be but warm and it will be thick +enough. + +You may make your syrrup either of violets or gilliflowers, only take +the weight of sugar, let it stand on the fire till it be very hot, and +the syrrup of violets must be only warm. + + +394. _To pickle_ COCKLES. + +Take cockles at a full moon and wash 'em, then put them in a pan, and +cover them with a wet cloth, when they are enough put them into a stone +bowl, take them out of the shells and wash them very well in their own +pickle; let the pickle settle every time you wash them then clear it +off; when you have cleaned 'em, put the pickle into a pan, with a +spoonful or two of white wine and a little white wine vinegar, to you +taste, put in a little Jamaica and whole pepper, boil it very well in +the pickle, then put in you cockles, let 'em have a boil and skim 'em, +when they are cold put them in a bottle with a little oil over them, +set 'em in a cool place and keep 'em for use. + + +395. _To preserve Quinces whole or in quarters_. + +Take the largest quinces when they are at full growth, pare them and +throw them into water, when you have pared them cut them into quarters, +and take out the cores; if you would have any whole you must take out +the cores with a scope; save all the cores and parings, and put them in +a pot or pan to coddle your quinces in, with as much water as will +cover them, so put in your quinces in the middle of your paring into +the pan, (be sure you cover them close up at the top) so let them hang +over a slow fire whilst they be thoroughly tender, then take them out +and weigh them; to every pound of quince take a pound of loaf sugar, +and to every pound of sugar take a pint of the same water you coddled +your quinces in, set your water and sugar over the fire, boil it and +skim it, then put in your quinces, and cover it close up, set it over a +slow fire, and let it boil whilst your quinces be red and the syrrup +thick, then put them in pots for use, dipping a paper in brandy to lie +over them. + + +396. _To pickle_ SHRIMPS. + +Take the largest shrimps you can get, pick them out of the shells, boil +them in a jill of water, or as much water as will cover them according +as you have a quantity of shrimps, strain them thro' a hair-sieve, then +put to the liquor a little spice, mace, cloves, whole pepper, white +wine, white wine vinegar, and a little salt to your taste; boil them +very well together, when it is cold put in your shrimps, they are fit +for use. + + +397. _To pickle_ MUSCLES. + +Wash your muscles, put them into a pan as you do your cockles, pick +them out of the shells, and wash them in the liquor; be sure you take +off the beards, so boil them in the liquor with spices, as you do your +cockles, only put to them a little more vinegar than you do to cockles. + + +398. _To pickle_ WALNUTS _green_. + +Gather walnuts when they are as you can run a pin through them, pare +them and put them in water, and let them lie four or five days, +stirring it twice a day to take out the bitter, then put them in strong +salt and water, let them lie a week or ten days, stirring it once or +twice a day, then put them in fresh salt and water, and hang them over +a fire, put to them a little allum, and cover them up close with vine +leaves, let them hang over a slow fire whilst they be green, but be +sure don't let them boil, when they are green pat them into a sieve to +drain the water from them. + + +399. _To make_ PICKLE _for them_. + +Take a little good alegar, put to it a little long pepper and Jamaica +pepper, a few bay leaves, a little horse-radish, a handful or two of +mustard-seed, a little salt and a little rockambol if you have any, if +not a few shalots; boil them altogether in the alegar, which put to +your walnuts and let it stand three or four days, giving them a scald +once a day, then tie them up for use. + +A spoonful of this pickle is good for fish-sauce, or a calf's head ash. + + +400. _To pickle_ WALNUTS _black_. + +Gather walnuts when they are so tender that you can run a pin thro' +them, prick them all with a pin very well, lie them in fresh water, and +let them lie for a week, shifting them once a day; make for them a +strong salt and water, and let them lie whilst they be yellow, stirring +them once a day, then take 'em out of the salt and water, and boil it, +put it on the top of your walnuts, and let your pot stand in the corner +end, scald them once or twice a day whilst they be black. + +You may make the same pickle for those, as you did for the green ones. + + +401. _To pickle_ OYSTERS. + +Take the largest oysters you can get, pick them whole out of the shell, +and take off the beards, wash them very well in their own pickle, so +let the pickle settle, and clear it off, put it into a stew-pan, put to +it two or three spoonfuls of white wine, and a little white wine +vinegar; don't put in any water, for if there be not pickle enough of +their own get a little cockle-pickle and put to it, a little Jamaica +pepper, white pepper and mace, boil and skim them very well; you must +skim it before you put in your spices, then put in your oysters, and +boil them in the pickle, when they are cold put them into a large +bottle with a little oil on the top, set them in a cool place and keep +them for use. + + +402. _To pickle large_ CUCUMBERS. + +Take cucumbers and put them in a strong salt and water, let them lie +whilst they be throughly yellow, then scald them in the same salt and +water they lie in, set them on the fire, and scald them once a day +whilst they are green; take the best alegar you can get, put to it a +little Jamaica pepper and black pepper, some horse-radish in slices, a +few bay leaves, and a little dill and salt, so scald your cucumbers +twice or thrice in this pickle; then put them up for use. + + +403. _To pickle_ ONIONS. + +Take the smallest onions you can get, peel and put them into a large +quantity of fair water, let them lie two days and shift them twice a +day; then drain them from the water, take a little distill'd vinegar, +put to 'em two or three blades of mace, and a little white pepper and +salt, boil it, and pour it upon your onions, let them stand three days, +so put them into little glasses, and tie a bladder over them; they are +very good done with alegar; for common use, only put in Jamaica pepper +instead of mace. + + +404. _To pickle_ ELDER BUDS. + +Take elder buds when they are the bigness of small walnuts, lie them in +a strong salt and water for ten days, and then scald them in fresh salt +and water, put in a lump of allum, let them stand in the corner end +close cover'd up, and scalded once a day whilst green. + +You may do radish cods or brown buds the same way. + + +405. _To make the_ Pickle. + +Take a little alegar or white wine vinegar, and put to it two or three +blades of mace, with a little whole pepper and Jamaica pepper, a few +bay leaves and salt, put to your buds, and scald them two or three +times, then they are fit for use. + + +406. _To pickle_ MUSHROOMS. + +Take mushrooms when fresh gather'd, sort the large ones from the +buttons, cut off the stalks, wash them in water with a flannel, have a +pan of water ready on the fire to boil 'em in, for the less they lie in +the water the better; let them have two or three boils over the fire, +then put them into a sieve, and when you have drained the water from +them put them into a pot, throw over them a handful of salt, stop them +up close with a cloth, and let them stand two or three hours on the hot +hearth or range end, giving your pot a shake now and then; then drain +the pickle from them, and lie them in a cloth for an hour or two, so +put into them as much distill'd vinegar as will cover them, let them +lie a week or ten days, then take them out, and put them in dry +bottles; put to them a little white pepper, salt and ginger sliced, +fill them up with distill'd vinegar, put over 'em a little sweet oil, +and cork them up close; if your vinegar be good they will keep two or +three years; I know it by experience. + +You must be sure not to fill your bottles above three parts full, if +you do they will not keep. + + +407. _To pickle_ MUSHROOMS _another Way_. + +Take mushrooms and wash them with a flannel, throw them into water as +you wash them, only pick the small from the large, put them into a pot, +throw over them a little salt, stop up your pot close with a cloth, +boil them in a pot of water as you do currans when you make a jelly, +give them a shake now and then; you may guess when they are enough by +the quantity of liquor that comes from them; when you think they are +enough strain from them the liquor, put in a little white wine vinegar, +and boil it in a little mace, white pepper, Jamaica pepper, and slic'd +ginger; then it is cold put it to the mushrooms, bottle 'em and keep +'em for use. + +They will keep this way very well, and have more of the taste of +mushrooms, but they will not be altogether so white. + + +408. _To pickle_ POTATOE CRABS. + +Gather your crabs when they are young, and about the bigness of a large +cherry, lie them in a strong salt and water as you do other pickles, +let them stand for a week or ten days, then scald them in the same +water they lie in twice a day whilst green; make the same pickle for +them as you do for cucumbers; be sure you scald them twice or thrice in +the pickle and they will keep the better. + + +409. _To pickle large_ BUTTONS. + +Take your buttons, clean 'em and cut 'em in three or four pieces, put +them into a large sauce-pan to stew in their own liquor, put to them a +little Jamaica and whole pepper, a blade or two of mace, and a little +salt, cover it up, let it stew over a slow fire whilst you think they +are enough, then strain from them their liquor, and put to it a little +white wine vinegar or alegar, which you please, give it a boil +together, and when it is cold put it to your mushrooms, and keep them +for use. + +You may pickle flaps the same way. + + +410. _To make_ CATCHUP. + +Take large mushrooms when they are fresh gathered, cut off the dirty +ends, break them small in your hands, put them in a stone-bowl with a +handful or two of salt, and let them stand all night; if you don't get +mushrooms enough at once, with a little salt they will keep a day or +two whilst you get more, so put 'em in a stew-pot, and set them in an +oven with household bread; when they are enough strain from 'em the +liquor, and let it stand to settle, then boil it with a little mace, +Jamaica and whole black pepper, two or three shalots, boil it over a +slow fire for an hour, when it is boiled let it stand to settle, and +when it is cold bottle it; if you boil it well it will keep a year or +two; you must put in spices according to the quantity of your catchup; +you must not wash them, nor put to them any water. + + +411. _To make_ MANGO _of_ CUCUMBERS _or_ SMALL MELONS. + +Gather cucumbers when they are green, cut a bit off the end and take +out all the meat; lie them in a strong salt and water, let them lie for +a week or ten days whilst they be yellow, then scald them in the same +salt and water they lie in whilst green, then drain from them the +water; take a little mustard-seed, a little horse-radish, some scraped +and some shred fine, a handful of shalots, a claw or two of garlick if +you like the taste, and a little shred mace; take six or eight +cucumbers shred fine, mix them amongst the rest of the ingredients, +then fill your melons or cucumbers with the meat, and put in the bits +at the ends, tie them on with a string, so as will well cover them, and +put into it a little Jamaica and whole pepper, a little horse-radish +and a handful or two of mustard-seed, then boil it, and pour it upon +your mango; let it stand in the corner end two or three days, scald +them once a day, and then tie them up for use. + + +412. _To pickle_ GARKINS. + +Take garkins of the first growth, pick 'em clean, put 'em in a strong +salt and water, let 'em lie a week or ten days whilst they be throughly +yellow, then scald them in the same salt and water they lie in, scald +them once a day, and let them lie whilst they are green, the set them +in the corner end close cover'd. + + +413. _To make_ PICKLE _for your_ Cucumbers. + +Take a little alegar, (the quantity must be equal to the quantity of +your cucumbers, and so must your seasoning) a little pepper, a little +Jamaica and long pepper, two or three shalots, a little horse-radish +scraped or sliced, and little salt and a bit of allum, boil them +altogether, and scald your cucumbers two or three times with your +pickle, so tie them up for use. + + +414. _To pickle_ COLLIFLOWER _white_. + +Take the whitest colliflower you can get, break it in pieces the +bigness of a mushroom; take as much distill'd vinegar as will cover it, +and put to it a little white pepper, two or three blades of mace, and a +little salt, then boil it and pour it on your colliflowers three times, +let it be cold, then put it into your glasses or pots, and wet a +bladder to tie over it to keep out the air. + + +415. _To pickle_ Red Cabbage. + +Take a red cabbage, chuse it a purple red, for the light red never +proves a good colour; so take your cabbage and shred it in very thin +slices, season it with pepper and salt very well, let it lie all night +upon a broad tin, or a dripping-pan; take a little alegar, put to it a +little Jamaica pepper, and two or three rases of ginger, boil them +together, and when it is cold pour it upon your cabbage, and in two or +three days time it will be fit for use. + +You may throw a little colliflower among it, and it will turn red. + + +416. _To pickle_ Colliflower _another Way_. + +Take the colliflower and break it in pieces the bigness of a mushroom, +but leave on a short stalk with the head; take some white wine vinegar, +into a quart of vinegar, put six-pennyworth of cochineal beat well, +also a little Jamaica and whole pepper, and a little salt, boil them in +vinegar, pour it over the colliflower hot, and let it stand two or +three days close covered up; you may scald it once in three days whilst +it be red, when it is red take it out of pickle, and wash the cochineal +off in the pickle, so strain it through a hair sieve, and let it stand +a little to settle, then put it to your colliflower again, and tie it +up for use; the longer it lies in the pickle the redder it will be. + + +417. _To pickle_ WALNUTS _white_. + +Take walnuts when they are at full growth and can thrust a pin through +them, the largest sort you can get, pare them, and cut a bit off one +end whilst you see the white, so you must pare off all the green, if +you cut through the white to the kernel they will be spotted, and put +them in water as you pare them; you must boil them in salt and water as +you do mushrooms, and will take no more boiling than a mushroom; when +they are boiled lay them on a dry cloth to drain out of the water, then +put them into a pot, and put to them as much distill'd vinegar as will +cover them, let them lie two or three days; then take a little more +vinegar, put to it a few blades of mace, a little white pepper and +salt, boil 'em together, when it is cold take your walnuts out of the +other pickle and put into that, let them lie two or three days, pour it +from them, give it another boil and skim it, when it is cold put to it +your walnuts again, put them into a bottle, and put over them a little +sweet oil, cork them up, and set them in a cool place; if your vinegar +be good they will keep as long as the mushrooms. + + +418. _To pickle_ BARBERRIES. + +Take barberries when full ripe, put them into a pot, boil a strong salt +and water, then pour it on them boiling hot. + + +419. _To make_ BARLEY-SUGAR. + +Boil barley in water, strain it through a hair-sieve, then put the +decoction into clarified sugar brought to a candy height, or the last +degree of boiling, then take it off the fire, and let the boiling +settle, then pour it upon a marble stone rubb'd with the oil of olives, +when it cools and begins to grow hard, cut it into pieces, and rub it +into lengths as you please. + + +420. _To pickle_ PURSLAIN. + +Take the thickest stalks of purslain, lay them in salt and water six +weeks, then take them out, put them into boiling water, and cover them +well; let them hang over a slow fire till they be very green, when they +are cold put them into pot, and cover them well with beer vinegar, and +keep them covered close. + + +421. _To make_ PUNCH _another Way_. + +Take a quart or two of sherbet before you put in your brandy, and the +whites of four or five eggs, beat them very well, and set it over the +fire, let it have a boil, then put it into a jelly bag, so mix the rest +of your acid and brandy together, (the quantity you design to make) +heat it and run it all through your jelly bag, change it in the running +off whilst it look fine; let the peel of one or two lemons lie in the +bag; you may make it the day before you use it, and bottle it. + + +422. _To make new_ COLLEGE PUDDINGS. + +Grate an old penny loaf, put to it a like quantity of suet shred, a +nutmeg grated, a little salt and some currans, then beat some eggs in a +little sack and sugar, mix all together, and knead it as stiff as for +manchet, and make it up in the form and size of a turkey's egg, but a +little flatter; take a pound of butter, put it in a dish or stew-pan, +and set it over a clear fire in a chafing-dish, and rub your butter +about the dish till it is melted, then put your puddings in, and cover +the dish, but often turn your puddings till they are brown alike, and +when they are enough grate some sugar over them, and serve them up hot. + +For a side-dish you must let the paste lie for a quarter of an hour +before you make up your puddings. + + +423. _To make a_ CUSTARD PUDDING. + +Take a pint of cream, mix it with six eggs well beat, two spoonfuls of +flour, half a nutmeg grated, a little salt and sugar to your taste; +butter your cloth, put it in when the pan boils, baste it just half an +hour, and melt butter for the sauce. + + +424. _To make_ FRYED TOASTS. + +Chip a manchet very well, and cut it round ways in toasts, then take +cream and eight eggs seasoned with sack, sugar, and nutmeg, and let +these toasts steep in it about an hour, then fry them in sweet butter, +serve them up with plain melted butter, or with butter, sack and sugar +as you please. + + +425. _To make_ SAUCE _for_ Fish or Flesh. + +Take a quart of vinegar or alegar, put it into a jug, then take Jamaica +pepper whole, some sliced ginger and mace; a few cloves, some +lemon-peel, horse radish sliced, sweet herbs, six shalots peeled, eight +anchovies, and two or three spoonfuls of shred capers, put all those in +a linen bag, and put the bag into your alegar or vinegar, stop the jug +close, and keep it for use. + +A spoonful cold is an addition to sauce for either fish or flesh. + + +426. _To make a_ savoury Dish of VEAL. + +Cut large collops of a leg of veal, spread them abroad on a dresser, +hack them with the back of a knife, and dip them in the yolks of eggs, +season them with nutmeg, mace, pepper and salt, then make forc'd-meat +with some of your veal, beef-suit, oysters chop'd, and sweet herbs +shred fine, and the above spice, strow all these over your collops, +roll and tie them up, put them on skewers, tie them to a spit and roast +them; and to the rest of your forc'd-meat add the yolk of an egg or +two, and make it up in balls and fry them, put them in a dish with your +meat when roasted, put a little water in the dish under them, and when +they are enough put to it an anchovy, a little gravy, a spoonful of +white wine, and thicken it up with a little flour and butter, so fry +your balls and lie round the dish, and serve it up. + +This is proper for a side-dish either at noon or night. + + +427. _To make_ FRENCH BREAD. + +Take half a peck of fine flour, the yolks of six eggs and four whites, +a little salt, a pint of ale yeast, and as much new milk made warm as +will make it a thin light paste, stir it about with your hand, but be +sure you don't knead them; have ready six wooden quarts or pint dishes, +fill them with the paste, (not over full) let them stand a quarter of +an hour to rise, then turn them out into the oven, and when they are +baked rasp them. The oven must be quick. + + +428. _To make_ GINGER-BREAD _another Way_. + +Take three pounds of fine flour, and the rind of a lemon dried and +beaten to powder, half a pound of sugar, or more if you like it, a +little butter, and an ounce and a half of beaten ginger, mix all these +together and wet it pretty stiff with nothing but treacle; make it into +rolls or cakes which you please; if you please you may add candid +orange peel and citron; butter your paper to bake it on, and let it be +baked hard. + + +429. _To make_ QUINCE CREAM. + +Take quinces when they are full ripe, cut them in quarters, scald them +till they be soft, pare them, and mash the clear part of them, and the +pulp, and put it through a sieve, take an equal weight of quince and +double refin'd sugar beaten and sifted; and the whites of eggs beat +till it is as white as snow, then put it into dishes. + +You may do apple cream the same way. + + +430. _To make_ CREAM _of any preserved Fruit_. + +Take half a pound of the pulp of any preserved fruit, put it in a large +pan, put to it the whites of two or three eggs, beat them well together +for an hour, then with a spoon take off, and lay it heaped up high on +the dish and salver without cream, or put it in the middle bason. + +Rasberries will not do this way. + + +431. _To dry_ PEARS _or_ PIPPENS _without Sugar_. + +Take pears or apples and wipe them clean, take a bodkin and run it in +at the head, and out at the stalk, put them in a flat earthen pot and +bake them, but not too much; you must put a quart of strong new ale to +half a peck of pears, tie twice papers over the pots that they are +baked in, let them stand till cold then drain them, squeeze the pears +flat, and the apples, the eye to the stalk, and lay 'em on sieves with +wide holes to dry, either in a stove or an oven not too hot. + + +432. _To preserve_ MULBERRIES _whole_. + +Set some mulberries over the fire in a skellet or preserving pan, draw +from them a pint of juice when it is strain'd; then take three pounds +of sugar beaten very fine, wet the sugar with the pint of juice, boil +up your sugar and skim it, put in two pounds of ripe mulberries, and +let them stand in the syrrup till they are throughly warm, then set +them on the fire, and let them boil very gently; do them but half +enough, so put them by in the syrrup till next day, then boil them +gently again; when the syrrup is pretty thick and well stand in round +drops when it is cold, they are enough, so put all in a gally-pot for +use. + + +433. _To make_ ORANGE CAKES. + +Cut your oranges, pick out the meat and juice free from the strings and +seeds, set it by, then boil it, and shift the water till your peels are +tender, dry them with a cloth, mince them small, and put them to the +juice; to a pound of that weigh a pound and a half of double refin'd +sugar; dip your lumps of sugar in water, and boil it to a candy height, +take it off the fire and put in your juice and peel, stir it well, when +it is almost cold put it into a bason, and set it in a stove, then lay +it thin on earthen plates to dry, and as it candies fashion it with a +knife, and lay them on glasses; when your plate is empty, put more out +of your bason. + + +434. _To dry_ APRICOCKS _like_ PRUNELLOS. + +Take a pound of apricocks before they be full ripe, cut them in halves +or quarters, let them boil till they be very tender in a thin syrrup, +and let them stand a day or two in the stove, then take them out of the +syrrup, lay them to dry till they be as dry as prunellos, then box 'em, +if you please you may pare them. + +You may make your syrrup red with the juice of red plumbs. + + +435. _To preserve great white_ PLUMBS. + +To a pound of white plumbs take three quarters of a pound of double +refin'd sugar in lumps, dip your sugar in water, boil and skim it very +well, slit your plumbs down the seam; and put them into the syrrup with +the slit downwards; let them stew over the fire a quarter of an hour, +skim them very well, then take them off, and when cold cover them up; +turn them in the syrrup two or three times a day for four or five days, +then put them into pots and keep them for use. + + +436. _To make_ Gooseberry Wine _another Way_. + +Take gooseberries when they are full ripe, pick and beat them in a +marble mortar; to every quart of berries put a quart of water, and put +them into a tub and let them stand all night, then strain them through +a hair-sieve, and press them very well with your hand; to every gallon +of juice put three pounds of four-penny sugar; when your sugar is +melted put it into the barrel, and to as many gallons of juice as you +have, take as many pounds of Malaga raisins, chop them in a bowl, and +put them in the barrel with the wine; be sure let not your barrel be +over full, so close it up, let it stand three months in the barrel, and +when it is fine bottle it, but not before. + + +437. _To pickle_ NASTURTIUM BUDS. + +Gather your little nobs quickly after the blossoms are off, put them in +cold water and salt three days, shifting them once a day; then make a +pickle for them (but don't boil them at all) of some white wine, and +some white wine vinegar, shalot, horse-radish, whole pepper and salt, +and a blade or two of mace; then put in your seeds, and stop 'em close +up. They are to be eaten as capers. + + +438. _To make_ ELDER-FLOWER WINE. + +Take three or four handfuls of dry'd elder-flowers, and ten gallons of +spring water, boil the water, and pour in scalding hot upon the +flowers, the next day put to every gallon of water five pounds of +Malaga raisins, the stalks being first pick'd off, but not wash'd, chop +them grosly with a chopping knife, then put them into your boiled +water, stir the water, raisins and flowers well together, and do so +twice a day for twelve days, then press out the juice clear as long as +you can get any liquor; put it into a barrel fit for it, stop it up two +or three days till it works, and in a few days stop it up close, and +let it stand two or three months, then bottle it. + + +439. _To make_ PEARL BARLEY PUDDING. + +Take half a pound of pearl barley, cree it in soft water, and shift it +once or twice in the boiling till it be soft; take five eggs, put to +them a pint of good cream, and half a pound of powder sugar, grate in +half a nutmeg, a little salt, a spoonful or two of rose-water, and half +a pound of clarified butter; when your barley is cold mix them +altogether, so bake it with a puff-paste round your dish-edge. + +Serve it up with a little rose-water, sugar and butter for your sauce. + + +440. _To make_ Gooseberry Vinegar _another Way_. + +Take gooseberries when they are full ripe, bruise them in a marble +mortar or wooden bowl, and to every upheap'd half peck of berries take +a gallon of water, put it to them in the barrel, let it stand in a warm +place for two weeks, put a paper on the top of your barrel, then draw +it off, wash out the barrel, put it in again, and to every gallon add a +pound of coarse sugar; set it in a warm place by the fire, and let it +stand whilst christmas. + + +441. _To preserve_ APRICOCKS _green_. + +Take apricocks when they are young and tender, coddle them a little, +rub them with a coarse cloth to take off the skin, and throw them into +water as you do them, and put them in the same water they were coddled +in, cover them with vine leaves, a white paper, or something more at +the top, the closer you keep them the sooner they are green; be sure +you don't let them boil; when they are green weigh them, and to every +pound of apricocks take a pound of loaf sugar, put it into a pan, and +to every pound of sugar a jill of water, boil your sugar and water a +little, and skim it, then put in your apricocks, let them boil together +whilst your apricocks look clear, and your syrrup thick, skim it all +the time it is boiling, and put them into a pot covered with a paper +dip'd in brandy. + + +442. _To make_ ORANGE CHIPS _another Way_. + +Pare your oranges, not over thin but narrow, throw the rinds into fair +water as you pare them off, then boil them therein very fast till they +be tender, filling up the pan with boiling water as it wastes away, +then make a thin syrrup with part of the water they are boiled in, put +in the rinds, and just let them boil, then take them off, and let them +lie in the syrrup three or four days, then boil them again till you +find the syrrup begin to draw between your fingers, take them off from +the fire and let them drain thro' your cullinder, take out but a few at +a time, because if they cool too fast it will be difficult to get the +syrrup from them, which must be done by passing every piece of peel +through your fingers, and lying them single on a sieve with the rind +uppermost, the sieve may be set in a stove, or before the fire; but in +summer the sun is hot enough to dry them. + +Three quarters of a pound of sugar will make syrrup to do the peels of +twenty-five oranges. + + +443. _To make_ MUSHROOM POWDER. + +Take about half a peck of large buttons or slaps, clean them and set +them in an earthen dish or dripping pan one by one, let them stand in a +slow oven to dry whilst they will beat to powder, and when they are +powdered sift them through a sieve; take half a quarter of a ounce of +mace, and a nutmeg, beat them very fine, and mix them with your +mushroom powder, then put it into a bottle, and it will be fit for use. + +You must not wash your mushrooms. + + +444. _To preserve_ APRICOCKS _another Way_. + +Take your apricocks before they are full ripe, pare them and stone +them, and to every pound of apricocks take a pound of lump loaf sugar, +put it into your pan with as much water as will wet it; to four pounds +of sugar take the whites of two eggs beat them well to a froth, mix +them well with your sugar whilst it be cold, then set it over the fire +and let it have a boil, take it off the fire, and put in a spoonful or +two of water, then take off the skim, and do so three or four times +whilst any skim rises, then put in your apricocks, and let them have a +quick boil over the fire, then take them off and turn them over, let +them stand a little while covered, and then set them on again, let them +have another boil and skim them, then take them out one by one; set on +your syrrup again to boil down, and skim it, then put in your apricocks +again, and let them boil whilst they look clear, put them in pots, when +they are cold cover them over with a paper dipt in brandy, and tie +another paper at the top, set them in a cool place, and keep them for +use. + + +445. _To pickle_ MUSHROOMS _another Way_. + +When you have cleaned your mushrooms put them into a pot, and throw +over them a handful of salt, and stop them very close with a cloth, and +set them in a pan of water to boil about an hour, give them a shake now +and then in the boiling, then take them out and drain the liquor from +them, wipe them dry with a cloth, and put them up either in white wine +vinegar or distill'd vinegar, with spices, and put a little oil on the +top. + +They don't look so white this way, but they have more the taste of +mushrooms. + + +446. _How to fry_ MUSHROOMS. + +Take the largest and freshest flaps you can get, skin them and take out +the gills, boil them in a little salt and water, then wipe them dry +with a cloth; take two eggs and beat them very well, half a spoonful of +wheat-flour, and a little pepper and salt, then dip in your mushrooms +and fry them in butter. + +They are proper to lie about stew'd mushrooms or any made dish. + + +447. _How to make an_ ALE POSSET. + +Take a quart of good milk, set it on the fire to boil, put in a handful +or two of breadcrumbs, grate in a little nutmeg, and sweeten it to your +taste; take three jills of ale and give it a boil; take the yolks of +four eggs, beat them very well, then put to them a little of your ale, +and mix all your ale and eggs together; then set it on the fire to +heat, keep stirring it all the time, but don't let it boil, if you do +it will curdle; then put it into your dish, heat the milk and put it in +by degrees; so serve it up. + +You may make it of any sort of made wine; make it half an hour before +you use it, and keep it hot before the fire. + + +448. _To make_ MINC'D PIES _another Way_. + +Take half a pound of Jordan almonds, blanch and beat them with a little +rose-water, but not over small; take a pound of beef-suet shred very +fine, half a pound of apples shred small, a pound of currans well +cleaned, half a pound of powder sugar, a little mace shred fine, about a +quarter of a pound of candid orange cut in small pieces, a spoonful or +two of brandy, and a little salt, so mix them well together, and bake +it in a puff-paste. + + +449. _To make_ SACK POSSET _another Way_. + +Take a quart of good cream, and boil it with a blade or two of mace, +put in about a quarter of a pound of fine powder sugar; take a pint of +sack or better, set it over the fire to heat, but don't let it boil, +then grate in a little nutmeg, and about a quarter of a pound of powder +sugar; take nine eggs, (leave out six of the whites and strains) beat +'em very well, then put to them a little of your sack mix the sack and +eggs very well together, then put to 'em the rest of your sack, stir it +all the time you are pouring it in, set it over a slow fire to thicken, +and stir it till it be as thick as custard; be sure you don't let it +boil, if you do it will curdle, then pour it into your dish or bason; +take your cream boiling hot, and pour to your sack by degrees, stirring +it all the time you are pouring it in, then set it on a +hot-hearth-stone; you must make it half an hour before you use it; +before you set on the hearth cover it close with a pewter dish. + +_To make a_ FROTH _for them_. + +Take a pint of the thickest cream you can get, and beat the whites of +two eggs very well together, take off the cream by spoonfuls, and lie +it in a sieve to drain; when you dish up the posset lie over it the +froth. + + +450. _To dry_ CHERRIES _another Way_. + +Take cherries when full ripe, stone them, and break 'em as little as +you can in the stoning; to six pounds of cherries take three pounds of +loaf sugar, beat it, lie one part of your sugar under your cherries, +and the other at the top, let them stand all night, then put them into +your pan, and boil them pretty quick whilst your cherries change and +look clear, then let them stand in the syrrup all night, pour the +syrrup from them, and put them into a pretty large sieve, and set them +either in the sun or before the fire; let them stand to dry a little, +then lay them on white papers one by one, let them stand in the sun +whilst they be thoroughly dry, in the drying turn them over, then put +them into a little box; betwixt every layer of cherries lie a paper, +and so do till all are in, then lie a paper at the top, and keep them +for use. + +You must not boil them over long in the syrrup, for if it be over thick +it will keep them from drying; you may boil two or three pounds more +cherries in the syrrup after. + + +451. _How to order_ STURGEON. + +If your sturgeon be alive, keep it a night and a day before you use it; +then cut off the head and tail, split it down the back, and cut it into +as many pieces as you please; salt it with bay salt and common salt, as +you would do beef for hanging, and let it lie 24 hours; then tie it up +very tight, and boil it in salt and water whilst it is tender; (you +must not boil it over much) when it is boiled throw over it a little +salt, and set it by till it be cold. Take the head and split it in two +and tye it up very tight; you must boil it by itself, not so much as +you did the rest, but salt it after the same manner. + + +452. _To make the_ PICKLE. + +Take a gallon of soft water, and make it into a strong brine; take a +gallon of stale beer, and a gallon of the best vinegar, and let it boil +together, with a few spices; when it is cold put in your sturgeon; you +may keep it (if close covered) three or four months before you need to +renew the pickle. + + +453. _To make_ HOTCH-POTCH. + +Take five or six pounds of fresh beef, put it in a kettle with six +quarts of soft water, and an onion; set it on a slow fire, and let it +boil til your beef is almost enough; then put in the scrag of a neck of +mutton, and let them boil together till the broth be very good; put in +two or three handfuls of breadcrumbs, two or three carrots and turnips +cut small, (but boil the carrots in water before you put them in, else +they will give your broth a taste) with half a peck of shill'd pease, +but take up the meat before you put them in, when you put in the pease +take the other part of your mutton and cut it in chops, (for it will +take no more boiling than the pease) and put it in with a few sweet +herbs shred very small, and salt to your taste. + +You must send up the mutton chops in the dish with the hotch-potch. + +When there are no pease to be had, you may put in the heads of +asparagus, and if there be neither of these to be had, you may shred in +a green savoy cabbage. + +This is a proper dish instead of soop. + + +454. _To make_ MINC'D COLLOPS. + +Take two or three pounds of any tender parts of beef, (according as you +would have the dish in bigness) cut it small as you would do minc'd +veal; take an onion, shred it small, and fry it a light brown, in +butter seasoned with nutmeg, pepper and salt, and put it into your pan +with your onion, and fry it a little whilst it be a light brown; then +put to it a jill of good gravy, and a spoonful of walnut pickle, or a +little catchup; put in a few shred capers or mushrooms, thicken it up +with a little flour and butter; if you please you may put in a little +juice of lemon; when you dish it up, garnish your dish with pickle; and +a few forc'd-meat-balls. + +It is proper for either side-dish or top-dish. + + +455. _To make white_ Scotch Collops _another Way_. + +Take two pounds of the solid part of a leg of veal, cut it in pretty +thin slices, and season it with a little shred mace and salt, put it +into your stew-pan with a lump of butter, set it over the fire, keep it +stirring all the time, but don't let it boil; when you are going to +dish up the collops, put to them the yolks of two or three eggs, three +spoonfuls of cream, a spoonful or two of white wine, and a little juice +of lemon, shake it over the fire whilst it be so thick that the sauce +sticks to the meat, be sure you don't let it boil. + +Garnish your dish with lemon and sippets, and serve it up hot. + +This is proper for either side-dish or top-dish, noon or night. + + +456. _To make_ VINEGAR _another Way_. + +Take as many gallons of water as you please, and to every gallon of +water put in a pound of four-penny sugar, boil it for half an hour and +skim it all the time; when it is about blood warm put to it about three +or four spoonfuls of light yeast, let it work in the tub a night and a +day, put it into your vessel, close up the top with a paper, and set it +as near the fire as you have convenience, and in two or three days it +will be good vinegar. + + +457. _To preserve_ QUINCES _another Way_. + +Take quinces, pare and put them into water, save all the parings and +cores, let 'em lie in the water with the quinces, set them over the +fire with the parings and cores to coddle, cover them close up at the +top with the parings, and lie over them either a dishcover or pewter +dish, and cover them close; let them hang over a very slow fire whilst +they be tender; but don't let them boil; when they are soft take them +out of the water, and weigh your quinces, and to every pound put a pint +of the same water they were coddled in (when strained) and put to your +quinces, and to every pound of quinces put a pound of sugar; put them +into a pot or pewter flagon, the pewter makes them a much better +colour; close them up with a little coarse paste, and set them in a +bread oven all night; if the syrrup be too thin boil it down, put it to +your quinces, and keep it for use. + +You may either do it with powder sugar or loaf sugar. + + +458. _To make_ Almond Cheesecakes _another Way_. + +Take the peel of two or three lemons pared thick, boil them pretty +soft, and change the water two or three times in the boiling; when they +are boiled beat them very fine with a little loaf sugar, then take +eight eggs, (leaving out six of the whites) half a pound of loaf or +powder sugar, beat the eggs and sugar for half an hour, or better; take +a quarter of a pound of the best almonds, blanch and beat them with +three or four spoonfuls of rose-water, but not over small; take ten +ounces of fresh butter, melt it without water, and clear off from it +the butter-milk, then mix them altogether very well, and bake them in a +slow oven in a puff-paste; before you put them into the tins, put in +the juice of half a lemon. + +When you put them in the oven grate over them a little loaf sugar. + +You may make them without almonds, if you please. + +You may make a pudding of the same, only leave out the almonds. + + +_FINIS_. + + + + +English Housewifry _improved_; + +OR, + +A SUPPLEMENT TO MOXON'S COOKERY. + + +CONTAINING, + +Upwards of Sixty Modern and Valuable RECEIPTS IN + PASTRY MADE DISHES + PRESERVING MADE WINES, &c. &c. + +Collected by a PERSON of JUDGMENT. + +SUPPLEMENT TO MOXON'S Cookery. + + +1. _A_ GRANADE. + +Take the caul of a leg of veal, lie it into a round pot; put a layer of +the flitch part of bacon at the bottom, then a layer of forc'd-meat, +and a layer of the leg part of veal cut as for collops, 'till the pot +is fill'd up; which done, take the part of the caul that lies over the +edge of the pot, close it up, tie a paper over, and send it to the +oven; when baked, turn it out into your dish.--_Sauce_. A good +light-brown gravy, with a few mushrooms, morels, or truffles; serve it +up hot. + + +2. _The fine Brown_ JELLY. + +Boil four calf's feet in six quarts of water 'till it is reduced to +three pints, tale off the feet and let the stock cool, then melt it, +and have ready in a stew-pan, a spoonful of butter hot, add to it a +spoonful of fine flour, stir it with a wood spoon over a stove-fire, +'till it is very brown, but not burnt, then put the jelly out, and let +it boil; when cold take off the fat, melt the jelly again and put to it +half a pint of red port, the juice and peel of half a lemon, white +pepper, mace, a little Jamaica pepper, and a little salt; then have +ready the whites of four eggs, well froth'd, and put them into the +jelly, (take care the jelly be not too hot when the whites are put in) +stir it well together, and boil it over a quick fire one minute, run it +thro' a flannel bag and turn it back till it is clear, and what form +you would have it, have that ready, pour a little of the jelly in the +bottom, it will soon starken; then place what you please in it, either +pigeon or small chicken, sweet-bread larded, or pickled smelt or trout, +place them in order, and pour on the remainder of the jelly. You may +send it up in this form, or turn it into another dish, with holding it +over hot water; but not till it is thoroughly hardened. + + +3. _To make a_ MELLON. + +Make the leanest forc'd-meat that you can, green it as near the colour +of mellon as possible with the juice of spinage, as little of the juice +as you can; put several herbs in it, especially parsley, shred fine, +for that will help to green it; roll it an inch and a half thick, lay +one half in a large mellon mould, well buttered and flowered, with the +other half the full size of the mould, sides and all; then put into it +as many stew'd oysters as near fills it with liquor sufficient to keep +them moist, and close the forc'd-meat well together; close the melon +and boil it till you think it is enough; then make a small hole (if +possible not to be perceived) pour in a little more of the liquor that +the oysters were stew'd in hot, and serve it up with hot sauce in the +dish. It must be boiled in a cloth, and is either for a first or second +course. + + +4. _Hot_ CHICKEN PIE. + +Order the chickens as for fricassy, and form the pie deep, lay in the +bottom a mince-meat made of the chicken's livers, ham, parsley and +yolks of eggs; season with white pepper, mace, and a little salt; +moisten with butter, then lay the chicken above the minc'd meat, and a +little more butter; cover the pie and bake it two hours; when baked +take off the fat, and add to it white gravy, with a little juice of +lemon. Serve this up hot. + + +5. SHEEP'S RUMPS _with_ Rice. + +Stew the rumps very tender, then take 'em out to cool, dip them in egg +and bread-crumbs, and fry them a light brown; have ready half a pound +of rice, well wash'd and pick'd, and half a pound of butter; let it +stew ten minutes in a little pot; then add a pint of good gravy to the +rice and butter, and let it stew half an hour longer; have ready six +onions boil'd very tender, and six yolks of boil'd eggs, stick them +with cloves; then place the sheep rumps on the dish, and put round them +the rice as neatly as you can; place the onions and eggs over the rice, +so serve it up hot. + + +6. SHEEP'S TONGUES _broil'd_. + +The tongues being boil'd, put a lump of butter in a stew-pan, with +parsley and green onions cut small; then split the tongues, but do not +part them, and put them in the pan, season them with pepper, herbs, +mace, and nutmeg; set them a moment on the fire, and strow crumbs of +bread on them; let them be broil'd and dish them up, with a high gravy +sauce. + + +7. _To lard_ OYSTERS. + +Make a strong essence of ham and veal, with a little mace; then lard +the large oysters with a fine larding pin; put them, with as much +essence as will cover them, into a stew-pan; let them stew and hour, or +more, over a slow fire. They are used for garnishing, but when you make +a dish of them, squeeze in a Seville orange. + + +8. VEAL COULEY. + +Take a little lean bacon and veal, onion, and the yellow part of a +carrot, put it into a stew-pan; set it over a slow fire, and let it +simmer till the gravy is quite brown, then put in small gravy, or +boiling water; boil it a quarter of an hour, and then it is ready for +use. Take two necks of mutton, bone them, lard one with bacon, the +other with parsley; when larded, put a little couley over a slow stove, +with a slice of lemon whilst the mutton is set, then skewer it up like +a couple of rabbits, put it on the spit and roast it as you would any +other mutton; then serve it up with ragoo'd cucumbers. This will do for +first course; bottom dish. + + +9. _The_ MOCK TURTLE. + +Take a fine large calf's head, cleans'd well and stew'd very tender, a +leg of veal twelve pounds weight, leave out three pounds of the finest +part of it; then take three fine large fowls, (bone them, but leave the +meat as whole as possible,) and four pounds of the finest ham sliced; +then boil the veal, fowls bones, and the ham in six quarts of water, +till it is reduced to two quarts, put in the fowl and the three pounds +of veal, and let them boil half an hour; take it off the fire and +strain the gravy from it; add to the gravy three pints of the best +white wine, boil it up and thicken it; then put in the calf's-head; +have in readiness twelve large forc'd-meat-balls, as large as an egg, +and twelve yolks of eggs boil'd hard. Dish it up hot in a terreen. + + +10. _To dress_ OX LIPS. + +Take three or four ox lips, boil them as tender as possible, dress them +clean the day before they are used; then make a rich forc'd-meat of +chicken or half-roasted rabbits, and stuff the lips with it; they will +naturally turn round; tie them up with pack-thread and put them into +gravy to stew; they must stew while the forc'd-meat be enough. Serve +them up with truffles, morels, mushrooms, cockscombs, forc'd-meat +balls, and a little lemon to your taste. + +This is a top-dish for second, or side dish for first course. + + +11. _To make_ POVERADE. + +Take a pint of good gravy, half a jill of elder vinegar, six shalots, a +little pepper and salt, boil all these together a few minutes, and +strain it off. This is a proper sauce for turkey, or any other sort of +white fowls. + + +12. _To pot_ PARTRIDGES. + +Take the partridges and season them well with mace, salt and a little +pepper; lie 'em in the pot with the breast downwards, to every +partridge put three quarters of a pound of butter, send them to the +oven, when baked, drain them from the butter and gravy, and add a +little more seasoning, then put them close in the pot with the breasts +upwards, and when cold, cover them well with the butter, suit the pot +to the number of the partridges to have it full. You may pot any sort +of moor game the same way. + + +13. _To pot_ PARTRIDGES _another Way_. + +Put a little thyme and parsley in the inside of the partridges, season +them with mace, pepper and salt; put them in the pot, and cover them +with butter; when baked, take out the partridges, and pick all the meat +from the bones, lie the meat in a pot (without beating) skim all the +butter from the gravy, and cover the pot well with the butter. + + +14. _To pot_ CHARE. + +Scrape and gut them, wash and dry them clean, season them with pepper, +salt, mace, and nutmeg; let the two last seasonings be higher than the +other; put a little butter at the bottom of the pot, then lie in the +dish, and put butter at the top, three pounds of butter to four pounds +of chare; when they are baked (before they are cold) pour off the gravy +and butter, put two or three spoonfuls of butter into the pot you keep +them in, then lie in the dish, scum the butter clean from the gravy, +and put the butter over the dish, so keep it for use. + + +15. SALMON _en_ Maigre. + +Cut some slices of fresh salmon the thickness of your thumb, put them +in a stew-pan with a little onion, white pepper and mace, and a bunch +of sweet herbs, pour over it half a pint of white wine, half a jill of +water, and four ounces of butter (to a pound and half of salmon;) cover +the stew-pot close, and stew it half an hour; then take out the salmon, +and place it on the dish; strain off the liquor, and have ready +craw-fish, pick'd from the shell, or lobster cut in small pieces; pound +the shells of the craw-fish, or the seeds of the lobster, and give it a +turn in the liquor; thicken it, and serve it up hot with the craw-fish, +or lobster, over the salmon. + +Trouts may be done the same way, only cut off their heads. + + +16. LOBSTER A'L'ITALIENNE. + +Cut the tail of the lobster in square pieces, take the meat out of the +claws, bruise the red part of the lobster very fine, stir it in a pan +with a little butter, put some gravy to it; strain it off while hot, +then put in the lobster with a little salt; make it hot, and send it up +with sippets round your dish. + + +17. _To do_ CHICKENS, _or any_ FOWL'S FEET. + +Scald the feet till the skin will come off, then cut off the nails; +stew them in a pot close cover'd set in water, and some pieces of fat +meat till they are very tender; when you set them on the fire, put to +them some whole pepper, onion, salt, and some sweet herbs; when they +are taken out, wet them over with the yolk of an egg, and dridge them +well with bread-crumbs; so fry them crisp. + + +18. LARKS _done in_ JELLY. + +Boil a knuckle of veal in a gallon of water till it is reduced to three +pints, (it must not be covered but done over a clear fire) scum it well +and clarify it, then season the larks with pepper and salt, put them in +a pot with butter, and send them to the oven; when baked take them out +of the butter whilst hot, take the jelly and season it to your taste +with pepper and salt; then put the jelly and larks into a pan together, +and give them a scald over the fire; so lie them in pots and cover them +well with jelly. When you use them, turn them out of the pots, and +serve them up. + + +19. _The Fine_ CATCHUP. + +Take three quarts of red port, a pint of vinegar, one pound of +anchovies unwash'd, pickle and altogether, half an ounce of mace, ten +cloves, eight races of ginger, one spoonful of black pepper, eight +ounces of horseradish, half a lemon-peel, a bunch of winter-savory, and +four shalots; stew these in a pot, within a kettle of water, one full +hour, then strain it thro' a close sieve, and when it is cold bottle +it; shake it well before you bottle it, that the sediment may mix. You +may stew all the ingredients over again, in a quart of wine for present +use. + + +20. WALNUT CATCHUP. + +Take the walnuts when they are ready for pickling, beat them in a +mortar, and strain the juice thro' a flannel bag; put to a quart of +juice a jill of white wine, a jill of vinegar, twelve shalots sliced, a +quarter of an ounce of mace, two nutmegs sliced, one ounce of black +pepper, twenty four cloves, and the peels of two Seville oranges, pared +so thin that no white appears, boil it over a slow fire very well, and +scum it as it boils; let it stand a week or ten days cover'd very +close, then pour it thro' the bag, and bottle it. + + +21. _A very good_ White _or_ Almond Soop. + +Take veal, fowl, or any white meat, boiled down with a little mace, (or +other spice to your taste) let these boil to mash, then strain off the +gravy; take some of the white fleshy part of the meat and rub it thro' +a cullender; have ready two ounces of almonds beat fine, rub these +thro' the cullender, then put all into the gravy, set it on the fire to +thicken a little, and stir in it two or three spoonfuls of cream, and a +little butter work'd in flour; then have ready a French roll crisp'd +for the middle, and slips of bread cut long like Savoy biskets. Serve +it up hot. + + +22. ALMOND PUDDING. + +Take one pound of almonds, blanch'd and beat fine, one pint of cream, +the yolks of twelve eggs, two ounces of grated bread, half a pound of +suet, marrow, or melted butter, three quarters of a pound of fine +sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a +dish, or little tins. The above are very good put in skins. + + +23. ALMOND PUDDING _another Way_. + +Boil a quart of cream, when cold, mix in the whites of seven eggs well +beat; blanch five ounces of almonds, beat them with rose or +orange-flower water, mix in the eggs and cream; sweeten it to your +taste with fine powder sugar, then mix in a little citron or orange, +put a thin paste at the bottom, and a thicker round the edge of the +dish. Bake in a slow oven.--Sauce. Wine and sugar. + + +24. Almond Cheesecakes _another Way_. + +Six ounces of almonds, blanch'd and beat with rose-water; six ounces of +butter beat to cream; half a pound of fine sugar; six eggs well beat, +and a little mace. Bake these in little tins, in cold butter paste. + + +25. _A_ LEMON PUDDING _another Way_. + +Take a quarter of a pound of almonds, three quarters of a pound of +sugar, beat and searc'd, half a pound of butter; beat the almonds with +a little rose-water, grate the rinds of two lemons, beat eleven eggs, +leave out two whites, melt the butter an stir it in; when the oven is +ready mix all these well together, with the juice of one or two lemons +to your taste; put a thin paste at the bottom, and a thicker round the +edge of the dish. + +Sauce. Wine and sugar. + + +26. POTATOE PUDDING _another Way_. + +Take three quarters of a pound of potatoes, when boil'd and peel'd, +beat them in a mortar with a quarter of a pound of suet or butter, (if +butter, melt it) a quarter of a pound of powder sugar, five eggs well +beat, a pint of good milk, one spoonful of flour, a little mace or +cinnamon, and three spoonfuls of wine or brandy; mix all these well +together, and bake it in a pretty quick oven. + +Sauce. Wine and butter. + + +27. CARROT PUDDING _another Way_. + +Take half a pound of carrots, when boil'd and peel'd, beat them in a +mortar, two ounces of grated bread, a pint of cream, half a pound of +suet or marrow, a glass of sack, a little cinnamon, half a pound of +sugar, six eggs well beat, leaving out three of the whites, and a +quarter of a pound of macaroons; mix all well together; puff-paste +round the dish-edge. + +Sauce. Wine and sugar. + + +28. WHITE POTT _another Way_. + +A layer of white bread cut thin at the bottom of the dish, a layer of +apples cut thin, a layer of marrow or suet, currans, raisins, sugar and +nutmeg, then the bread, and so on, as above, till the dish is fill'd +up; beat four eggs, and mix them with a pint of good milk, a little +sugar and nutmeg, and pour it over the top. This should be made three +or four hours before it is baked. + +Sauce. Wine and butter. + + +29. HUNTING PUDDING _another Way_. + +Take a pound of grated bread, a pound of suet and a pound of currans, +eight eggs, a glass of brandy, a little sugar, and a little beat +cinnamon; mix these well together, and boil it two hours at the least. + + +30. ALMOND BISKETS. + +Blanch a pound of almonds, lie them in water for three or four hours, +dry them with a cloth, and beat them fine with eight spoonfuls of rose +or orange-flower water; then boil a pound of fine sugar to wire-height, +and stir in the almonds, mix them well over the fire; but do not let +them boil; pour them into a bason, and beat them with a spoon 'till +quite cold; then beat six whites of eggs, a quarter of a pound of +starch, beat and searc'd, beat the eggs and starch together, 'till +thick; stir in the almonds, and put them in queen-cake tins, half full, +dust them over with a little searc'd sugar; bake 'em in a slow oven, +and keep them dry. + + +31. _To make_ ALMOND BUTTER _another Way_. + +Take a quart of cream, six eggs well beat, mix them and strain them +into a pan, keep it stirring on the fire whilst it be ready to boil; +then add a jack of sack, keeping it stirring till it comes to a curd; +wrap it close in a cloth till the whey be run from it; then put the +curd into a mortar, and beat it very fine, together with a quarter of a +pound of blanch'd almonds, beaten with rose-water, and half a pound of +loaf sugar; When all these are well beaten together, put it into +glasses. + +This will keep a fortnight. + + +32. APRICOCK JUMBALLS. + +Take ripe apricocks, pare, stone, and beat them small, then boil them +till they are thick, and the moisture dry'd up, then take them off the +fire, and beat them up with searc'd sugar, to make them into pretty +stiff paste, roll them, without sugar, the thickness of a straw; make +them up in little knots in what form you please; dry them in a stove or +in the sun. You may make jumballs of any sort of fruit the same way. + + +33. BURNT CREAM. + +Boil a stick of cinnamon in a pint of cream, four eggs well beat, +leaving out two whites, boil the cream and thicken it with the eggs as +for a custard; then put it in your dish, and put over it half a pound +of loaf sugar beat and searc'd; heat a fire-shovel red-hot, and hold it +over the top till the sugar be brown. So serve it up. + + +34. _Little_ PLUMB CAKES. + +Take two pounds of flour dry'd, three pounds of currans well wash'd, +pick'd and dry'd, four eggs beaten with two spoonfuls of sack, half a +jack of cream, and one spoonful of orange-flower or rose-water; two +nutmegs grated, one pound of butter wash'd in rose-water and rub'd into +the flour, and one pound of loaf sugar searc'd, mix all well together, +and put in the currans; butter the tins and bake them in a quick oven; +half an hour will bake it. + + +35. York GINGER-BREAD _another Way_. + +Take two pounds and a half of stale bread grated fine, (but not dry'd) +two pound of fine powder sugar, an ounce of cinnamon, half an ounce of +mace, half an ounce of ginger, a quarter of an ounce of saunders, and a +quarter of a pound of almonds; boil the sugar, saunders, ginger, and +mace in half a pint of red wine; then put in three spoonfuls of brandy, +cinnamon, and a quarter of an ounce of cloves; stir in half the bread +on the fire, but do not let it boil; pour it out, and work in the rest +of the bread with the almonds; then smother it close half an hour; +print it with cinnamon and sugar search'd, and keep it dry. + + +36. GINGER-BREAD _in little Tins_. + +To three quarters of a pound of flour, put half a pound of treacle, one +pound of sugar, and a quarter of a pound of butter; mace, cloves, and +nutmeg, in all a quarter of an ounce; a little ginger, and a few +carraway seeds; melt the butter in a glass of brandy, mix altogether +with one egg; then butter the tins, and bake them in a pretty quick +oven. + + +37. OAT-MEAL CAKES. + +Take a peck of fine flour, half a peck of oat-meal, and mix it well +together; put to it seven eggs well beat, three quarts of new milk, a +little warm water, a pint of sack, and a pint of new yeast; mix all +these well together, and let it stand to rise; then bake them. Butter +the stone every time you lie on the cakes, and make them rather thicker +than a pan-cake. + + +38. BATH CAKES. + +Take two pounds of flour, a pound of sugar, and a pound of butter; wash +the butter in orange-flower water, and dry the flour; rub the butter +into the flour as for puff-paste, beat three eggs fine in three +spoonfuls of cream, and a little mace and salt, mix these well together +with your hand, and make them into little cakes; rub them over with +white of egg, and grate sugar upon them; a quarter of an hour will bake +them in a slow oven. + + +39. _A Rich White_ PLUMB-CAKE. + +Take four pounds of flour dry'd, two pounds of butter, one pound and a +half of double refin'd sugar beat and searc'd, beat the butter to +cream, then put in the sugar and beat it well together; sixteen eggs +leaving out four yolks; a pint of new yeast; five jills of good cream, +and one ounce of mace shred; beat the eggs well and mix them with the +butter and sugar; put the mace in the flour; warm the cream, mix it +with the yeast, and run it thro' a hair sieve, mix all these into a +paste; then add one pound of almonds blanch'd and cut small, and six +pounds of currans well wash'd, pick'd and dry'd; when the oven is +ready, stir in the currans, with one pound of citron, lemon or orange; +then butter the hoop and put it in. + +This cake will require two hours and a half baking in a quick oven. + + +40. _An_ ISING _for the_ CAKE. + +One pound and a half of double-refin'd sugar, beat and searc'd; the +whites of four eggs, the bigness of a walnut of gum-dragon, steep'd in +rose or orange-flower water; two ounces of starch, beat fine with a +little powder-blue (which adds to the whiteness) while the cake is +baking beat the ising and lie it on with a knife as soon as the cake is +brought from the oven. + + +41. LEMON BRANDY. + +Pour a gallon of brandy into an earthen pot, put to it the yellow peel +of two dozen lemons, let it stand two days and two nights, then pour +two quarts of spring water into a pan and dissolve in it two pounds of +refin'd loaf sugar, boil it a quarter of an hour, and put it to the +brandy; then boil and scum three jills of blue milk, and mix all +together, let it stand two days more, then run it thro' a flannel bag, +or a paper within a tunnel, and bottle it. + + +42. _To make_ RATIFEE _another Way_. + +Take a hundred apricocks stones, break them, and bruise the kernels, +then put them in a quart of the best brandy; let them stand a +fortnight; shake them every day; put to them six ounces of white +sugar-candy, and let them stand a week longer; then put the liquor +thro' a jelly bag, and bottle it for use. + + +43. _To preserve_ GRAPES _all Winter_. + +Pull them when dry, dip the stalks about an an inch of boiling water, +and seal the end with wax; chop wheat straw and put a little at the +bottom of the barrel, then a layer of grapes, and a layer of straw, +'till the barrel is fill'd up; do not lie the bunches too near one +another; stop the barrel close, and set it in a dry place; but not any +way in the sun. + + +44. _To preserve_ GRAPES _another Way_. + +Take ripe grapes and stone them; to every pound of grapes take a pound +of double-refined sugar; let them stand till the sugar is dissolved; +boil them pretty quick till clear; then strain out the grapes, and add +half a pound of pippen jelly, and half a pound more sugar; boil and +skim it till a jelly; put in the grapes to heat; afterwards strain them +out, and give the jelly a boil; put it to the grapes and stir it till +near cold; then glass it. + + +45. BARBERRY CAKES. + +Draw off the juice as for curran jelly, take the weight of the jelly in +sugar, boil the sugar to sugar again; then put in the jelly, and keep +stirring till the sugar is dissolved; let it be hot, but not boil; then +pour it out, and stir it three or four times; when it is near cold drop +it on glasses in little cakes, and set them in the stove. If you would +have them in the form of jumballs, boil the sugar to a high candy, but +not to sugar again, and pour it on a pie plate; when it will part from +the plate cut it, and turn them into what form you please. + + +46. BARBERRY DROPS. + +When the barberries are full ripe, pull 'em off the stalk, put them in +a pot, and boil them in a pan of water till they are soft, then pulp +them thro' a hair-sieve, beat and searce the sugar, and mix as much of +the searc'd sugar with the pulp, as will make it of the consistance of +a light paste; then drop them with a pen-knife on paper (glaz'd with a +slight stone) and set them within the air of the fire for an hour, then +take them off the paper and keep them dry. + + +47. _To candy_ ORANGES _whole another Way_. + +Take the Seville oranges, pare off the red as thin as you can, then tie +them in a thin cloth (with a lead weight to keep the cloth down) put +'em in a lead or cistern of river water, let them lie five or six days, +stirring 'em about every day, then boil them while they are very +tender, that you may put a straw thro' them; mark them at the top with +a thimble, cut it out, and take out all the inside very carefully, then +wash the skins clean in warm water, and set them to drain with the tops +downwards; fine the sugar very well, and when it is cold put in the +oranges; drain the syrrup from the oranges, and boil it every day till +it be very thick, then once a month; one orange will take a pound of +sugar. + + +48. _To candy_ GINGER. + +Take the thickest races of ginger, put them them in an earthen pot, and +cover them with river water; put fresh water to them every day for a +fortnight; then tie the ginger in a cloth, and boil it an hour in a +large pan of water; scrape off the brown rind, and cut the inside of +the races as broad and thin as you can, one pound of ginger will take +three pounds of loaf sugar; beat and searce the sugar, and put a layer +of the thin-slic'd ginger, and a layer of searc'd sugar into an earthen +bowl, having sugar at the top; stir it well every other day for a +fortnight, then boil it over a little charcoal; when it is candy-height +take it out of the pan as quick as you can with a spoon, and lie it in +cakes on a board; when near cold take them off and keep them dry. + + +49. _To preserve_ WINE-SOURS. + +Take wine-sours and loaf sugar an equal weight, wet the sugar with +water; the white of one egg will fine four pounds of sugar, and as the +scum rises throw on a little water; then take off the pan, let it stand +a little to settle and skim it; boil it again while any scum rises; +when it is clear and a thick syrrup, take it off, and let it stand till +near cold; then nick the plumbs down the seam, and let them have a +gentle heat over the fire; take the plumbs and syrrup and let them +stand a day or two, but don't cover them; then give them another gentle +heat; let them stand a day longer, and heat them again; take the plumbs +out out and drain them, boil the syrrup and skim it well, then put the +syrrup on the winesours, and when cold, put them into bottles or pots, +tie a bladder close over the top, so keep them for use. + + +50. CURRAN JELLY. + +Take eight pounds of ripe, pick'd fruit, put these into three pounds of +sugar boil'd candy height, and so let these simmer till the jelly will +set; then run it off clear thro' a flannel bag, and glass it up for +use. This never looks blue, nor skims half so much, as the other way. + + +51. _To preserve red or white_ CURRANS _whole_. + +Pick two pounds of currans from the stalks, then take a pound and a +half of loaf sugar, and wet it in half a pint of curran juice, put in +the berries, and boil them over a slow fire till they are clear; when +cold put them in small berry bottles, with a little mutton suet over +them. + + +52. SYRRUP OF POPPIES. + +Take two pounds of poppy flowers, two ounces of raisins, shred them, +and to every pound of poppies put a quart of boiling water, half an +ounce of sliced liquorice, and a quarter of an ounce of anniseeds; let +these stand twelve hours to infuse, then strain off the liquor, and put +it upon the same quantity of poppies, raisins, liquorice, and anniseeds +as before, and let this stand twelve hours to infuse, which must be in +a pitcher, set within a pot or pan of hot water; then strain it, and +take the weight in sugar, and boil it to a syrrup: when it is cold, +bottle it. + + +53. _To make_ BLACK PAPER _for drawing Patterns_. + +Take a quarter of a pound of mutton suet, and one ounce of bees wax, +melt both together and put in as much lamp black as will colour it dark +enough, then spread it over your paper with a rag, and hold it to the +fire to make it smooth. + + +54. GOOSEBERRY VINEGAR _another Way_. + +To every gallon of water, put six pounds of ripe gooseberries; boil the +water and let it be cold, squeeze the berries, and then pour on the +water; let it stand cover'd three days pretty warm to work, stirring it +once a day; then strain it off, and to every six gallons put three +pounds of coarse sugar, let it stand till it has done working, then +bung it up, and keep it moderately warm, in nine months it will be +ready for use. + + +55. _To make bad Ale into good strong Beer_. + +Draw off the ale into a clean vessel, (supposing half a hogshead) only +leave out eight or ten quarts, to which put four pounds of good hops, +boil this near an hour; when quite cold, put the ale and hops into the +hogshead, with eight pounds of treacle, mix'd well with four or five +quarts of boil'd ale; stir it well together, and bung it up close: Let +it stand six months, then bottle it for use. + + +56. _Green_ GOOSEBERRY WINE. + +To every quart of gooseberries, take a quart of spring water, bruise +them in a mortar, put the water to them and let them stand two or three +days, then strain it off, and to every gallon of liquor put three +pounds and a half of sugar, then put it into the barrel, and it will of +itself rise to a froth, which take off, and keep the barrel full; when +the froth is all work'd off, bung it up for six weeks, then rack it +off, and when the lees are clean taken out, put the wine into the same +barrel; and to every gallon put half a pound of sugar, made in syrrup, +and when cold mix with wine; to every five gallons, have an ounce of +isinglass, dissolv'd in a little of the wine, and put in with the +syrrup, so bung it up; when fine, you may either bottle it or draw it +out of the vessel. Lisbon sugar is thought the best. This wine drinks +like sack. + + +57. GINGER WINE. + +Take fourteen quarts of water, three pounds of loaf sugar, and one +ounce of ginger sliced thin, boil these together half an hour, fine it +with the whites of two eggs; when new milk warm put in three lemons, a +quart of brandy, and a white bread toast, covered on both sides with +yeast; put all these together into a stand, and work it in one day; +then tun it: It will be ready to bottle in five days, and be ready to +drink in a week after it is bottled. + + +58. COWSLIP WINE _another Way_. + +To five gallons of water, put two pecks of cowslip peeps, and thirteen +pounds of loaf sugar; boil the sugar and water with the rinds of two +lemons, half an hour, and fine it with the whites of two eggs; when it +is near cold put in the cowslips, and set on six spoonfuls of new +yeast, work it two days, stirring it twice a day; when you squeeze out +the peeps to tun it, put in the juice of six lemons, and when it has +done working in the vessel, put in the quarter of an ounce of +isinglass, dissolv'd in the little of the wine till it is a jelly; add +a pint of brandy, bung it close up two months, then bottle it. This is +right good. + + +59. STRONG MEAD _another Way_. + +To thirty quarts of water, put ten quarts of honey, let the water be +pretty warm, then break in the honey, stirring it till it be all +dissolv'd, boil it a full half hour, when clean scum'd that no more +will rise, put in half an ounce of hops, pick'd clean from the stalks; +a quarter of an ounce of ginger sliced (only put in half the ginger) +and boil it a quarter of an hour longer; then lade it out into the +stand thro' a hair-tems, and put the remainder of the ginger in, when +it is cold tun it into the vessel, which must be full; but not clay'd +up till near a month: make it the latter end of _September_, and keep +it a year in the vessel after it is clay'd up. + + +60. FRENCH BREAD. + +To half a peck of flour, put a full jill of new yeast, and a little +salt, make it with new milk (warmer than from the cow) first put the +flour and barm together, then pour in the milk, make it a little +stiffer than a seed-cake, dust it and your hands well with flour, pull +it in little pieces, and mould it with flour very quick; put it in the +dishes, and cover them with a warm cloth (if the weather requires it) +and let them rise till they are half up, then set them in the oven, +(not in the dishes, but turn them with tops down upon the peel;) when +baked rasp them. + + +61. _The fine_ RUSH CHEESE. + +Take one quart of cream, and put to it a gallon of new milk, pretty +warm, adding a good spoonful of earning; stir in a little salt, and set +it before the fire till it be cum'd; then put it into a vat in a cloth; +after a day and night turn it out of the vat into a rush box nine +inches in length and five in breadth. The rushes must be wash'd every +time the cheese is turn'd. + + +FINIS. + + + + +A BILL of FARE FOR EVERY SEASON of the YEAR. + + +For _JANUARY_. + + _First Course_. + At the Top Gravy Soop. + Remove Fish. + At the Bottom a Ham. + In the Middle stew'd Oysters or Brawn. + For the four corners. + A Fricassy of Rabbits, Scotch Collops, boil'd Chickens, Calf Foot + Pie, or Oyster Loaves. + + _Second Course_. + At the Top Wild Ducks. + At the Bottom a Turkey. + In the Middle Jellies or Lemon Posset. + For the four Corners. + Lobster and Tarts, Cream Curds, stew'd Pears or preserv'd Quinces. + +For _FEBRUARY_. + + _First Course_. + At the Top a Soop remove. + At the Bottom Salmon or stew'd Breast of Veal. + For the four Corners. + A Couple of Fowls with Oyster Sauce, Pudding, Mutton Cutlets, a + Fricassy of Pig's Ears. + + _Second Course_. + At the Top Partridges. + At the Bottom a Couple of Ducks. + For the four Corners. + Stew'd Apples, preserv'd Quinces, Custards, Almond Cheese Cakes. + In the Middle Jellies. + +For _MARCH_. + + _First Course_. + At the Top a boil'd Turkey, with Oyster Sauce. + At the bottom a Couple of roast Tongues or roast Beef. + In the Middle Pickles. + Two Side-dishes, a Pigeon Pie and Calf Head Hash. + For the four Corners. + Stew'd Crab or Oysters, Hunters Pudding, a brown Fricassy, stew'd + Eels, or broil'd Whitings. + + _Second Course_. + At the Top Woodcocks or wild Ducks. + At the Bottom Pig or Hare. + In the Middle Jellies or Sweetmeats. + For the four Corners. + Raspberry Cream, Tarts, stew'd Apples, and preserv'd Apricocks. + +For _APRIL_. + + _First Course_. + At the Top stew'd Fillet of Veal. + At the Bottom a roast Leg of Mutton. + Two Side-dishes, Salt Fish and Beef-Steaks. + In the Middle a Hunters Pudding. + + _Second Course_. + At the Top roast Chickens and Asparagus. + At the Bottom Ducks. + In the Middle preserv'd Oranges. + For the four Corners. + Damasin Pie, Cream Curds, Lobster, and cold Pot. + +For _MAY_. + + _First Course_. + At the Top stew'd Carp or Tench. + At the Bottom a stew'd Rump of Beef. + In the Middle a Sallet. + For the four Corners + A Fricassy of Tripes, boil'd Chickens, a Pudding, Olives of Veal. + + _Second Course_. + At the Top Rabbits or Turkey Pouts. + At the Bottom green Goose or young Ducks. + For the four Corners. + Lemon Cream, Quince Cream, Tarts, Almond Custards. + In the Middle Jellies. + +For _JUNE_. + + _First Course_. + At the Top roast Pike. + At the Bottom Scotch Collops. + In the Middle stew'd Crab. + For the four Corners. + Boil'd Chickens, Quaking Pudding, roast Tongue, with Venison Sauce, + Beans and Bacon. + + _Second Course_. + At the Top a Turkey. + At the Bottom Ducks or Rabbits. + In the Middle Strawberries. + Two Side dishes, roast Lobster and Pease. + For the four Corners. + Green Codlings, Apricock Custard, Sweetmeat Tarts, preserv'd Damsins, + or Flummery. + +For _JULY_. + + _First Course_. + At the Top green Pease Soop, remove stew'd Breast of Veal white. + At the Bottom a Haunch of Venison. + In the Middle a Pudding. + Two Side-dishes, a Dish of Fish, and a Fricassy of Rabbits. + + _Second Course_. + At the Top Partridges or Pheasants. + At the Bottom Ducks or Turkey. + In the Middle a Dish of Fruit. + For the four Corners. + Solomon Gundie, Lobster, Tarts, Chocolate Cream. + +For _AUGUST_. + + _First Course_. + At the Top Fish. + At the Bottom Venison Pasty. + In the Middle Herb Dumplings. + For the four Corners. + Fricassy of Rabbits, stew'd Pigeons, boil'd Chickens, Fricassy of + Veal Sweetbreads with Artichoke Bottoms. + + _Second Course_. + At the Top Pheasants or Partridges. + At the Bottom wild Ducks or Teal. + In the Middle Jellies or Syllabubs. + For the four Corners. + Preserv'd Apricocks, Almond Cheese-cakes, Custards, and Sturgeon. + +For _SEPTEMBER_. + + _First Course_. + At the Top collar'd Calf Head, with stew'd Pallets and Veal + Sweetbreads, and forc'd Meat-Balls. + At the Bottom Udder and Tongue or a Haunch of Venison + In the Middle an Ambler of Cockles, or roast Lobster. + Two Side dishes, Pigeon Pie and boiled Chickens. + + _Second Course_. + At the Top a roast Pheasant. + At the Bottom a Turkey. + For the four Corners. + Partridges, Artichoke-Bottoms fry'd, Oyster Loaves, and Teal. + +For _OCTOBER_. + + _First Course_. + At the Top stew'd Tench and Cod's Head. + At the Bottom roast Pork or a Goose. + Two Side-dishes, roast Fish, and boil'd Fowl and Bacon. + For the four Corners. + Jugg'd Pigeons, Mutton Collops, Beef Rolls, and Veal Sweetbreads + fricassy'd. + In the Middle minc'd Pies or Oyster Loaves. + + _Second Course_. + At the Top Wild Fowl. + At the Bottom a Hare. + In the Middle Jellies. + Two Side-dishes, roasted Lobster and fry'd Cream. + For the four Corners. + Preserv'd Quinces, or stew'd Pears, Sturgeon, cold Tongue, and + Orange Cheese Cakes. + +For _NOVEMBER_. + + _First Course_. + At the Top a Dish of Fish. + At the Bottom a Turkey Pie. + Two Side-dishes, Scotch Collops, and boil'd Tongue with Sprouts. + In the Middle scallop'd Oysters. + + _Second Course_. + At the Top a Dish of Wild Fowl. + At the Bottom roast Lobster. + In the Middle Lemon Cream. + For the four Corners. + Tarts, Curds, Apricocks, and Solomon Gundie. + +For _DECEMBER_. + + _First Course_. + At the Bottom boil'd Fowls. + Two Side dishes, Bacon and Greens, and a Dish of Scotch Collops. + In the Middle minc'd Pies or Pudding. + + _Second Course_. + At the Top a Turkey. + In the Middle hot Apple Pie. + For the four Corners. + Custard, Raspberry Cream, cold Pot and Crabs. + + + + +A SUPPER + +For _JANUARY_. + + At the Top a Dish of Plumb Gruel. + Remove, boil'd Fowls. + At the Bottom a Dish of Scotch Collops. + In the Middle Jellies. + For the four Corners. + Lobster, Solomon-Gundie, Custard, Tarts. + +For _FEBRUARY_. + + At the Top a Dish of Fish. + Remove, a Couple of roasted Fowls. + At the Bottom wild Ducks. + For the four Corners. + Collar'd Pig, Cheese Cakes, stew'd Apples and Curds. + In the Middle hot minc'd Pies. + +For _MARCH_. + + At the Top a Sack Posset. + Remove, a Couple of Ducks. + At the Bottom a boil'd Turkey, with Oyster Sauce. + In the Middle Lemon Posset. + Two Side-dishes, roasted Lobster, Oyster Pie. + For the four Corners. + Almond Custards, Flummery, Cheese-Cakes, and stew'd Apples. + +For _APRIL_. + + At the Top boiled Chickens. + At the Bottom a Breast of Veal. + In the Middle Jellies. + For the four Corners. + Orange Pudding, Custards, Tarts, and stew'd Oysters. + +For _MAY_. + + At the Top a Dish of Fish. + At the Bottom Lamb Steakes or Mutton. + In the Middle Lemon Cream or Jellies. + Two Side-dishes, Tarts, Raspberry Cream. + For the four Corners. + Veal sweetbreads, stew'd Spinage, with potched Eggs and Bacon, + Oysters in scallop'd Shells, boiled Chickens. + +For _JUNE_. + + At the Top boil'd Chickens. + At the Bottom a Tongue. + In the Middle Lemon Posset. + For the four Corners. + Cream Curds or Custards, potted Ducks, Tarts, Lobsters, Artichokes + or Pease. + +For _JULY_. + + At the Top Scotch Collops. + At the Bottom roast Chickens. + In the Middle stew'd Mushrooms. + For the four Corners. + Custards, Lobsters, split Tongue, and Solomon Gundie. + +For _AUGUST_. + + At the Top stewed Breast of Veal. + At the Bottom roast Turkey. + In the Middle Pickles or Fruit. + For the four Corners. + Cheese Cakes and Flummery, preserved Apricocks, preserved Quinces. + +For _SEPTEMBER_. + + At the Top boil'd Chickens. + At the Bottom a carbonated Breast of Mutton, with Caper Sauce. + In the Middle Oysters in scallop Shells, or stew'd Oysters. + Two Side Dishes, hot Apple Pie and Custard. + +For _OCTOBER_. + + At the Top Rice Gruel. + Remove, a Couple of Ducks. + At the Bottom a boil'd Turkey with Oyster Sauce. + In the Middle Jellies. + For the four Corners. + Lobster or Crab, Black Caps, Custard or Cream, Tarts or collar'd Pig. + +For _NOVEMBER_. + + At the Top Fish. + At the Bottom Ducks or Teal. + In the Middle Oyster Loaves. + Remove, a Dish of Fruit. + Two Side Dishes, minc'd Pies, Mutton Steaks, with Mushrooms and Balls. + +For _DECEMBER_. + + At the Top boil'd Chickens. + At the Bottom a Dish of Scotch Collops or Veal Cutlets. + In the Middle Brawn. + Remove, Tarts + For the four Corners. + Boil'd Whitings or fry'd Soles, new College Puddings, Tullouy + Sausages, Scotch Custard. + + +[Illustration: +_A_ SUPPER in _SUMMER_. + + 1 + 2 3 + 4 5 6 + 7 8 + 9 + +1. Boil'd Chickens. +2. Preserv'd Oranges or Apricocks. +3. Flummery. +4. Asparagus. +5. Lemon Posset. +6. Roast Lobster. +7. Stew'd Apples. +8. Almond Cheese Cakes. +9. Lamb.] + + +[Illustration: +_A_ DINNER in _SUMMER_. + + 1 + 2 3 4 + 5 + +1. Cod's Head or Salmon. +2. Boil'd Chickens. +3. A fine Pudding or roasted Lobster. +4. Beans and Bacon. +5. Stew'd Breast of Veal.] + + +[Illustration: +SECOND COURSE. + + 1 + 2 3 + 4 + 5 6 + 7 + +1. Two young Turkeys or Ducklings. +2. Stew'd Apples. +3. Custards. +4. Jellies or Lemon Posset. +5. Tarts. +6. Preserv'd Oysters. +7. Green Geese or young Rabbits.] + + +[Illustration: +_A_ DINNER in _WINTER_. + + 1 + 2 3 + 4 + 5 6 + 7 + +1. A Soop. +2. Scotch Collops. +3. Boil'd Chickens. +4. Stew'd Oysters or roasted Lobster. +5. A Hunters Pudding. +6. Roasted Tongue. +7. A Ham or roast Beef. +Remove. 1 Fish.] + + +[Illustration: +SECOND COURSE + + 1 + 2 3 + 4 5 6 + 7 8 + 9 + +1. A Turkey. +2. Almond Cheesecakes. +3. Sturgeon. +4. Partridges. +5. Jellies. +6. A Hare or Woodcocks. +7. Collar'd Cream. +8. Cream Curds. +9. Ducks or Pig.] + + +[Illustration: +_A_ SUPPER in _WINTER_. + + 1 + 2 3 + 4 + 5 6 + 7 + +1. Gruel or Sack Posset. +2. Tarts. +3. Lobster. +4. Jellies or Lemon Cream. +5. Solomon Gundie. +6. Custards. +7. Boil'd Turkey with Oyster Sauce. +Remove. 1. Wild Duck.] + + +[Illustration: +_A_ DINNER in _SUMMER_. + + 1 + 2 3 + 4 5 6 + 7 8 9 + 10 11 12 + 13 14 + 15 + + 1. Craw Fish Soop. + 2. Moor Game. + 3. A Granade. + 4. Apples stew'd green. + 5. Boil'd Partridge. + 6. Cherries. + 7. Stew'd Sweetbreads, and Pallets. + 8. Jellies or Pine-apples. + 9. Roast Teal. +10. Apricocks. +11. Artichokes. +12. Sweet-meat Tarts. +13. Fry'd Soals. +14. Turkey Pout roasted and larded. +15. A Haunch of Venison.] + + +[Illustration: +_A_ GRAND TABLE in _WINTER_. + + 1 + 2 3 4 + 5 6 7 8 + 9 10 11 12 13 + 14 15 16 17 + 18 19 20 + 21 + + 1. Vermicelly Soop. + 2. Sweet Patties. + 3. A Fricassy of Beast Patties. + 4. Stew'd Crab. + 5. Olives of Veal. + 6. Preserv'd Damsins. + 7. Preserv'd Oranges. + 8. Marinaded Pigeons. + 9. A boil'd Turkey with Oyster Sauce. +10. Cream Curds. +11. A Pyramid of dry'd Sweetmeats. +12. Flummery. +13. A Ham. +14. A white Fricassy of Chickens. +15. Preserv'd Apricocks. +16. Preserv'd Quinces. +17. A brown Fricassy of Rabbits. +18. A Fricassy of Veal Sweetmeats. +19. Minc'd Pies. +20. Oyster Loaves. +21. Haunce of Venison, or Roast Beef. +Remove. +1. Carp with Pheasant. +Remove. +2. Grapes. +Remove. +3. Collar'd Beef. +Remove. +4. Cheese-Cakes. +Remove. +5. Quails. +Remove. +8. Teal. +Remove. +9. Two roasted Lobsters. +Remove. +13. Woodcocks or Partridges. +Remove. +14. Artichokes or young Peas. +Remove. +17. Snipes. +Remove. +18. Tarts. +Remove. +19. Collar'd Pig. +Remove. +20. Fruit. +Remove. +21. Wild Ducks.] + + + + +INDEX. + + +Those mark'd [thus +] are in the Supplement. + +_A + +Almond Posset to make + ----Cakes, do. + ----Cheese Cakes do. ++ ----do another Way + ----Puffs do. + ----Butter do. ++ ----do. another Way + ----Flummery do ++ ----Biskets +Amblet of Cockles, do. +Apple Dumplins, do. + ----to stew + ----another Way +Artichoke Bottoms to fry + ----to fricassy ++ ----to Dry +Apricock Pudding to make ++ ----Jumballs do. + ----Custard do. + ----Chips or Peaches do. + ----to preserve + ----to make Marmalade + ----to dry + ----do like Prunella's + ----to preserve Green + ----do. another Way +Ale Orange to make ++ ----bad into strong Beer + ----Posset, to make +Asparagus, or Green Pease to keep. +Angelico, to candy + +B + +Beef, Brisket to stew + ----Rump, do. +Beef Olives, to make + ----Rolls, do. + ----Rump, to ragoo + ----Collar'd to eat cold + ----Dutch to make + ----to pot + ----Steaks to fry + ----do. another Way +Berries to bottle +Brain Cakes to make +Black Caps, to make +Brandy Orange to make ++ ----Lemon do. ++ Lemon do. another Way + ----black Cherry, do. + ----Raspberry, do. + ----Ratisie, do. ++ ----do. another Way +Brockly, to boil +Beast Kidneys, to roast +Beans Kidneys to keep +Buttons Mushrooms, to pickle +Barberries to keep instead of preserving ++ ----Cakes ++ ----Drops + ----preserving + ----to pickle + ----to preserve for Tarts + ----to keep all the Year +Barley Sugar, to make ++ Black Paper to make for drawing Patterns + +C + +Cabbage, to pickle +Cake Caraway to make ++ ----Rich white Plumb Cake ++ Cake ++ Cake, Ising for + ----great, do. + ----Ising for it + ----Bisket, to make + ----Raspberry Cakes +Cake Portugal, do. + ----Orange, do. + ----Shrewsbury, do. ++ ----Bath + ----Gingerbread, do. + ----Seed, do. + ----Queen, do. + ----King, do. + ----Angelico, do. ++ ----Oatmeal, do. + ----Breakfast, do. + ----fine, do. + ----to keep all the Year + ----Plumb, do. + ----Little Plumb, do. + ----Plumb another Way + ----do. ordinary +Calf's Head collar'd to eat hot + ----do. to eat cold + ----hash'd + ----do. white + ----Pye of, to make + ----do. another Way + ----to ragoo + ----to roast, to eat like Pig + ----Feet to fricassy white + ----to fry in Butter + ----do. in Eggs + ----to make minc'd Pies of + ----to make Pie of + ----Jelly, to make + ----Flummery, do. ++ Chars to pot +Catchup to make ++ ----Walnut do. ++ ----fine do. +Cheese Cakes do. + ----Lemon, do. + ----common do. + ----without Currans do. +Cheese Slipcoat, to make ++ ----fine Rush + ----Bullies, do. + ----Cream, do. +Cherries, to preserve for drying + ----to preserve + ----to dry +Colliflower to pickle white + ----another Way +Chickens to fricassy white + ----do brown + ----surprize + ----to boil ++ ----Pie hot +Collops Scotch, to make + ----another Way + ----another Way +Collops minc'd, to make +Cod's Head, to dress + ----Zoons, do. +Cockles, to pickle +Cordial Water of Cowslips, to make +Cowslip Syrup, do. +Cracknels, do. +Cream Lemon, do. + ----do. to make yellow + ----do. another Way + ----Orange + ----Quince + ----any preserv'd Fruit ++ Cream burnt + ----to fry to eat hot + ----Chocolate to make + ----Gooseberry, do. + ----Apple, do. + ----Curds, do. + ----Rice or Almond do. +Cucumbers, to pickle + ----another Way + ----to make Mange of + ----to make pickle for + ----to stew + ----to fry for Mutton Sauce + ----Soop to make +Curranberries, to pickle + ----to preserve in Bunches ++ ----to preserve whole + ----to make Jelly of +Custard Almond + ----Sagoo + ----Scotch, to eat hot +Cyder, to make + +D + +Damsins to preserve + ----do. for Tarts + ----do. to keep + ----do. bottle +Drops Ratisie, to make + ----Lemon, do. +Ducks to boil + ----to stew + ----do. to stew whole +Dumplings Herb, to make + ----plain Fruits + ----Apple + +E + +Eels to collar + ----to stew + ----to pitchcock + ----Pie, to make +Eggs to fricassy white + ----do. brown + ----to stew in Gravy + ----Pie, to make +Elder Buds, to pickle + ----to make pickle for + +F + +Fowl, to force ++ ----Feet +Fritters Fruit to make + ----Apple, do. + ----Oatmeal, do. +Fruit to preserve green + ----do. all the Year +French bread to make ++ another Way + +G + +Girkins, to pickle +Gilliflowers, do. ++ Ginger to candy +Gingerbread white ++ ----York ++ ----in little Tins + ----red + ----another Way +Gooseberry Cake + ----to bottle + ----to preserve + ----do. red ++ Granade ++ Grapes to preserve all Winter ++ ----another Way +Gruel Sagoo + ----Plumb + ----Rice +Goofer Wafers to make + +H + +Hams or Tongues to salt +Hare, to stew + ----to pot + ----to jugg + ----to roast with a Pudding in the Belly +Hedge Hogs Cupid, to make + ----Almond +Herrings to boil + ----to fry + ----to pickle + ----to keep all the Year +Hotch potch, to make + +J + +Jam Cherry to make + ----Bullies, do. + ----Damsins, do. ++ Jelly brown ++ Jelly Curran +Jambals, do. + ----another Way + +L + +Lamb Leg of, boiled with Loyn fry'd ++ Larks in Jelly +Lamb with Chickens boil'd + ----fricassy white + ----fricassy brown +Lobster or Crab to roast ++ ----A L'Italienne + ----to butter +Leatch, to make +Loaves Oyster, do. + +M + +Macaroons, to make +Mango of Codlins ++ Mellon, do. +Mead strong, do. + ----another Way ++ ----another Way +Milk mull'd, a Dish of +Mulberries, to preserve whole +Muscles, to pickle, +Mushrooms, to pot + ----to stew + ----to pickle + ----another Way + ----another Way + ----to fry + ----powder to make +Mutton stew'd Fillet of + ----Shoulder forced + ----Breast to collar + ----do. another Way + ----do. to carbonade +Mutton Chine roasted, with Sallery + ----Chops, to make + ----Leg forc'd + ----French Cutlets to make + ----Steads to fry + ----artificial Venison, to make + ----Leg of, to salt to eat like Ham + +N + +Neat's Tongue Pie, to make +Nasturtian Buds to pickle + +O + +Onions to pickle +Orange Chips to preserve to put into Glasses + ----or Lemons to preserve + ----Chips another Way + ----Marmalade to make + ----to preserve Oranges whole ++ ----to candy whole + ----Tarts, to make +Oysters Scotch to make + ----to stew ++ ----to lard + ----to fry + ----to scallop + ----to pickle ++ Ox Lips to dress + +P + +Pallets stew'd +Pancakes, clare + ----Rice ++ Partridges, to pot ++ Do. another Way +Parsnips to fry to look like Trout ++ Poverade, to make +Parsnips, another Way +Paste to make for a standing Pie + ----for Tarts + ----do. another Way + ----do. do. + ----for Venison Pasty + ----of Pippens, white + ----of do. green + ----of do. red +Patties savoury to make + ----sweet +Pears to dry +Pears or Pippens to dry without Sugar +Pigeons to make a Pulpatoon + ----to stew + ----to pot + ----boil'd with fricassy sauce + ----marmonaded + ----to jugg + ----to pickle + ----to broil whole +Pig Royal to make + ----to collar + ----Ears to fricassy + ----like Lamb in Winter + ----Head roll'd, to eat like Brown +Pike to eat like Sturgeon + ----to stew + ----to roast with a Pudding in the Belly +Plumbs to preserve +Plumb Porridge to make +Pork to pickle +Posset Sack to make + ----another Way + ----to make Froth for + ----Lemon +Potatoe Crabs to pickle +Pudding black to make + ----Custard + ----Orange + ----do. another Way + ----do. another Way + ----do. another Way +Do. another Way ++ ----Lemon another Way + ----Oatmeal do. ++ Almond Pudding ++ Do. another Way + ----Apple do. + ----Ground Rice do. + ----Gooseberry do. + ----Collage do. + ----Potatoe ++ ----do. another Way + ----Carrot ++ ----Carrot another Way + ----Quaking to make + ----do. another Way + ----do. do. + ----Sagoo + ----Pearl Barley + ----Calf's Foot + ----Hunting ++ ----do another Way + ----Liver + ----for Hare + ----Herb ++ ----White Pot another Way + ----Curd + ----white in Skins + ----Marrow + ----Bread + ----Colliflower +Punch Milk, to make + ----another Way + ----do. + ----do. + ----Acid for to make +Purslain to pickle +Pie rich to make +Pie Eel +Pie Turbot-Head + ----Herring + ----Orange + ----Ham + ----Woodcock + ----sweet Chicken + ----savoury do. + ----sweet Veal + ----Candle for + ----Hare + ----another Way + ----minc'd + ----another Way + ----Oyster + ----Codlim +Pickle for Salmon + +Q + +Quidenny to make + ----Quinces to preserve + ----do. another Way + ----Cream to make + ----to make white + ----Marmalade to make + +R + +Rabbets to fricassy brown + ----do. white + ----pull'd + ----dressed, to look like Moor game +Raspberry and Strawberry Fool, to make + +S + +Salmon, to collar ++ Salmon en Maigre + ----to pot +Sprouts Savry to boil + ----Cabbage, do. +Sauce for a Rump of Beef +Sauce for Neck of Veal + ----for Turkey + ----for boil'd Rabbits + ----for Pike +Sauce for boil'd Salmon or Turbot + ----for Haddock or Cod + ----for Salmon or Turbot + ----for tame Ducks + ----for green Goose + ----another Way + ----for Chickens + ----for Turkey, another Way + ----for Tongues + ----for Cod's Head + ----for a Cod's Head another Way + ----for Flesh or Fish +Soop Vermicelly + ----Hare + ----green Pease + ----Onion + ----do. Pease in Winter + ----do. in Lent + ----Craw Fish ++ ----white or Almond + ----Scotch + ----do without Water +Sausages Pollony to make ++ Sheep Rumps with Rice ++ ----Tongues broil'd +Shrimps to pickle +Shrub Orange +Solomon Gundie to eat in Lent + ----another Way +Smelts to pot + ----to pickle +Spinage stew'd with Eggs +Spinage Toasts to make +Sturgeon artificial to make + ----how to order +Sturgeon how to make Pickle for +Sugar to know when Candy Height +Syllabubs whip'd to make +Syrup of Gilliflowers to make + ----of Mulberries + ----of Violets ++ ----of Poppies +Stock to make for Hartshorn Jelly +Sack Posset to make +Shell Paste do. +Stuffing for Beast Kidney + +T + +Tansey to make + ----another Way + ----do. + ----boil'd +Tarts marrow to make + ----transparent + ----sweetmeat +Toasts fry'd to make +Tongues to roast + ----to pot + ----Sheep or Hog, to broil +Tripes to fricassy + ----to eat like Chickens +Trout, or other Fish to fry +Trench or Carp to stew ++ Mock turtle +Turkey to boil + ----to roast + ----to pot + ----A-la Daube + +V + +Veal Breast of, to brown Ragoo + ----do. berries + ----to roll + ----to stew + ----to stew Fillet + ----Breast of, to roll + ----to make savoury + ----to roast savoury ++ ----Couley + ----Knuckles, to boil + ----Sweetbreads to fricassy + ----Cutlets to make + ----another Way + ----do. +Venison to pot + ----Haunch of, to roast +Vinegar, to make of Gooseberries + ----another Way + ----do ++ ----do. + +W + +Walnuts, to pickle green + ----do. black + ----to make Pickle for + ----do. white +Whigs to make +Wild Fowl to pot +Wine Elder to make + ----do. Flower + ----Gooseberry + ----another Way +Wine_ + + + + + +End of Project Gutenberg's English Housewifery Exemplified, by Elizabeth Moxon + +*** END OF THIS PROJECT GUTENBERG EBOOK ENGLISH HOUSEWIFERY EXEMPLIFIED *** + +***** This file should be named 10072.txt or 10072.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/0/0/7/10072/ + +Produced by David Starner, Beth Trapaga and the Online Distributed +Proofreading Team. Scans from Biblioteca de la Universitat de Barcelona + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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