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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/29232-8.txt b/29232-8.txt new file mode 100644 index 0000000..05e49aa --- /dev/null +++ b/29232-8.txt @@ -0,0 +1,20900 @@ +The Project Gutenberg EBook of The Lady's Own Cookery Book, and New +Dinner-Table Directory;, by Charlotte Campbell Bury + +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: The Lady's Own Cookery Book, and New Dinner-Table Directory; + In Which will Be Found a Large Collection of Original Receipts. 3rd ed. + +Author: Charlotte Campbell Bury + +Release Date: June 25, 2009 [EBook #29232] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK THE LADY'S OWN COOKERY BOOK *** + + + + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This book was +produced from scanned images of public domain material +from the Google Print project.) + + + + + +Transcriber's Note + +Obvious typographical errors have been corrected. A list of corrections +is found at the end of the text. Inconsistencies in spelling and +hyphenation have been maintained. A list of inconsistently spelled +and hyphenated words is found at the end of the text. + +Oe ligatures have been expanded. + + + + + THE + LADY'S + OWN COOKERY BOOK, + + AND NEW + + DINNER-TABLE DIRECTORY; + + IN WHICH WILL BE FOUND + A LARGE COLLECTION OF + ORIGINAL RECEIPTS, + + INCLUDING NOT ONLY + + THE RESULT OF THE AUTHORESS'S MANY YEARS OBSERVATION, + EXPERIENCE, AND RESEARCH, + + BUT ALSO THE + CONTRIBUTIONS + OF AN EXTENSIVE CIRCLE OF ACQUAINTANCE: + + ADAPTED TO THE USE OF + PERSONS LIVING IN THE HIGHEST STYLE, + + AS WELL AS THOSE OF + MODERATE FORTUNE. + + Third Edition. + + LONDON: + PUBLISHED FOR HENRY COLBURN. + 1844. + + + + +PREFACE. + + +The Receipts composing the Volume here submitted to the Public have been +collected under peculiarly favourable circumstances by a Lady of +distinction, whose productions in the lighter department of literature +entitle her to a place among the most successful writers of the present +day. Moving in the first circles of rank and fashion, her associations +have qualified her to furnish directions adapted to the manners and +taste of the most refined Luxury; whilst long and attentive observation, +and the communications of an extensive acquaintance, have enabled her +equally to accommodate them to the use of persons of less ample means +and of simpler and more economical habits. + +When the task of arranging the mass of materials thus accumulated +devolved upon the Editor, it became his study to give to them such a +form as should be most convenient for constant reference. A glance at +the "Contents," which might with equal propriety be denominated an +Index, will, he flatters himself, convince the reader that this object +has been accomplished. It will there be seen that the Receipts, upwards +of SIXTEEN HUNDRED in number, are classed under Eleven distinct Heads, +each of which is arranged in alphabetical order--a method which confers +on this Volume a decided advantage over every other work of the kind, +inasmuch as it affords all the facilities of a Dictionary, without being +liable to the unpleasant intermixture of heterogeneous matters which +cannot be avoided in that form of arrangement. + +The intimate connexion between the Science of Cookery and the Science of +Health, the sympathies subsisting between every part of the system and +the stomach, and the absolute necessity of strict attention not less to +the manner of preparing the alimentary substances offered to that organ +than to their quality and quantity, have been of late years so +repeatedly and so forcibly urged by professional pens, that there needs +no argument here to prove the utility of a safe Guide and Director in so +important a department of domestic economy as that which is the subject +of this Volume. In many more cases, indeed, than the uninitiated would +imagine, is the healthy tone of the stomach dependent on the proper +preparation of the food, the healthy tone of the body in general on that +of the stomach, and the healthy tone of the mind on that of the body: +consequently the first of these conditions ought to command the +vigilance and solicitude of all who are desirous of securing the true +enjoyment of life--the _mens sana in corpore sano_. + +The professed Cook may perhaps be disposed to form a mean estimate of +these pages, because few, or no learned, or technical, terms are +employed in them; but this circumstance, so far from operating to the +disparagement of the work, must prove a strong recommendation to the +Public in general. The chief aim, in fact, of the noble Authoress has +been to furnish such plain directions, in every branch of the culinary +art, as shall be really useful to English masters and English servants, +and to the humble but earnest practitioner. Let those who may desire to +put this collection of receipts to the test only give them a fair trial, +neither trusting to conceited servants, who, despising all other +methods, obstinately adhere to their own, and then lay the blame of +failure upon the directions; nor committing their execution to careless +ones, who neglect the means prescribed for success, either in regard to +time, quantities, or cleanliness; and the result will not fail to afford +satisfactory evidence of their pleasant qualities and practical +utility. + + + + +CONTENTS. + + + PAGE + GENERAL DIRECTIONS 3 + + CATALOGUE OF THINGS IN SEASON--Fish--Game and + Poultry--Fruit--Roots and Vegetables 5 + GENERAL RULES FOR A GOOD DINNER 13 + Dinner for Fourteen or Sixteen 14 + ---- ---- Twelve or Fourteen 19 + ---- ---- Ten or Twelve 23 + ---- ---- Eight 26 + ---- ---- Six 29 + ---- ---- Four 32 + + + SOUPS. + + Almond 33 + Asparagus ib. + Calf's-head 34 + Carrot ib. + Clear ib. + ---- herb 35 + Cod's-head ib. + Crawfish ib. + ----, or lobster ib. + Curry, or Mulligatawny 36 + Eel ib. + Fish ib. + French ib. + Friar's chicken 37 + Giblet ib. + Gravy 38 + Hare ib. + Hessian 39 + Mock-turtle ib. + Mulligatawny 41 + Onion 42 + Ox-head 43 + Green pea ib. + Winter pea 44 + Pea 45 + Portable 46 + Potato ib. + Rabbit ib. + Root ib. + Scotch leek 47 + Soup, to brown or colour ib. + Soups and brown sauces, seasoning for ib. + Soups ib. + ---- without meat 48 + ---- for the poor 49 + ---- and bouilli ib. + Soupe à-la-reine ib. + ---- maigre 50 + ---- Santé 51 + Spanish ib. + Turnip 52 + Veal ib. + Vegetable ib. + Vermicelli 53 + West India, or pepper-pot ib. + White 54 + + + BROTHS. + + Broth for the poor 57 + ---- ---- ---- sick ib. + Barley 58 + Chervil ib. + Hodge-podge ib. + Leek porridge ib. + Madame de Maillet's ib. + Mutton 59 + Pork ib. + Pottage ib. + Scotch pottage ib. + Scotch 60 + Turnip ib. + Veal ib. + + + FISH. + + Carp and tench 63 + ----, to stew ib. + Cod, to stew 64 + ----, ragout of ib. + ----, head, to boil ib. + Crab, to dress 64 + ---- or lobster, to butter ib. + ---- ---- ----, to stew 65 + Crawfish, to make red ib. + Eels, to broil whole ib. + ----, to collar 65 + ----, to fry 66 + ----, to pot ib. + ----, to pickle ib. + ----, to roast ib. + ----, to spitchcock ib. + ----, to stew 67 + Fish, to recover when tainted ib. + ----, in general, to dress 68 + ----, to dress in sauce ib. + ----, hashed in paste ib. + ----, to cavietch ib. + Gudgeon ib. + Haddock, to bake ib. + ---- pudding 69 + Herring ib. + Lampreys to pot ib. + Lobsters, to butter 70 + ----, to fricassee ib. + ----, to hash ib. + ----, to pot 71 + ----, to stew ib. + ---- curry powder ib. + ---- patés ib. + ---- salad 72 + Mackarel à la maitre d'hotel ib. + ----, to boil ib. + ----, to broil ib. + ----, to collar ib. + ----, to fry ib. + ----, to pickle ib. + ----, to pot ib. + ----, to souse 73 + ---- pie ib. + Mullet, to boil ib. + ----, to broil ib. + ----, to fry ib. + Oysters, to stew ib. + ----, ragout 74 + ----, to pickle ib. + ---- patés ib. + Oyster loaves 75 + ---- pie ib. + Perch, to fricassee 76 + Pike, to dress ib. + ----, stuffed, to boil ib. + ----, to boil à-la-Française ib. + ----, to broil ib. + ----, in Court Bouillon 77 + ----, fricandeau ib. + ----, German way of dressing ib. + ----, to pot ib. + ----, to roast 78 + ----, au souvenir ib. + ----, à la Tatare ib. + Salmon, to dress ib. + ----, en caisses ib. + ----, à la poële 79 + Scallops ib. + Shrimps, to pot ib. + Smelts, to fry ib. + ----, to pickle ib. + ----, to pot 80 + Soles, to boil ib. + ----, to boil à-la-Française ib. + ----, to stew ib. + Water Souchi ib. + Sprats, to bake 81 + Sturgeon, to roast ib. + Turbot, to dress ib. + ----, plain boiled 82 + ----, to boil ib. + ----, to boil in gravy ib. + ----, to boil in Court Bouillon with capers ib. + ----, to fry 83 + ---- or barbel, glazed ib. + ----, en gras ib. + ----, or barbel, en maigre ib. + Turtle, to dress 84 + Whiting, to dry ib. + + + MADE DISHES. + + Asparagus forced in French rolls 85 + Eggs, to dress ib. + ----, buttered ib. + ----, Scotch 86 + ----, for second course ib. + ----, to fry as round as balls ib. + ----, fricassee of ib. + ----, à la crême ib. + Ham, essence of 87 + Maccaroni in a mould of pie-crust ib. + ---- ib. + Omelets 89 + ----, asparagus 90 + ----, French ib. + Ragout for made dishes ib. + Trouhindella ib. + + + MEATS AND VEGETABLES. + + Artichokes, to fricassee 91 + Bacon, to cure ib. + Barbicue ib. + Beef, alamode 92 + ---- ---- in the French manner ib. + ----, rump, with onions 93 + ----, rump, to bake ib. + ----, rump, cardinal fashion ib. + ----, sausage fashion 94 + ----, ribs and sirloin ib. + ----, ribs, en papillotes ib. + ----, brisket, stewed German fashion 95 + ----, to bake ib. + ----, bouilli ib. + ----, relishing 96 + ----, to stew ib. + ----, cold, to dress 97 + ----, cold boiled, to dress ib. + ----, cold, to pot ib. + ---- steaks, to broil ib. + ---- ---- and oysters 98 + ---- (rump steaks) broiled, with onion gravy ib. + ---- steaks, to stew 98 + ---- olives 99 + ----, pickle for ib. + ----, to salt ib. + ----, to dry 100 + ----, hung ib. + ----, for scraping 101 + ----, Italian ib. + ----, red ib. + ----, collar of 102 + Bisquet, to make ib. + Boar's-head, to dress whole 103 + Brawn, to keep ib. + Hog's-head, like brawn ib. + Mock-brawn ib. + Cabbage, farced 104 + Calf's-head ib. + ----, like turtle ib. + ----, to hash 105 + ----, fricassee 106 + ----, to pickle ib. + ---- liver 107 + Cauliflowers with white sauce ib. + Celery, to stew ib. + ---- à-la-crême ib. + Collops, Scotch ib. + ----, brown Scotch 108 + ----, white ib. + ----, to mince 109 + ---- of cold beef ib. + Cucumbers, to stew ib. + Curry-powder ib. + ----, Indian 110 + Farcie 112 + Forcemeat ib. + Fricandeau 113 + Ham, to cure ib. + ----, Westphalia, to cure 117 + ----, English, to make like Westphalia 119 + ----, green 120 + ----, to prepare for dressing without soaking ib. + ----, to dress ib. + ----, to roast 121 + ----, entrée of ib. + ----, toasts ib. + ---- and chicken, to pot ib. + Herb sandwiches 122 + Hog's puddings, black ib. + ---- ----, white ib. + Kabob, an Indian ragout 123 + Lamb, leg, to boil 124 + ---- ----, with forcemeat ib. + ----, shoulder of, grilled ib. + ----, to ragout ib. + ----, to fricassee ib. + Meat, miscellaneous directions respecting 125 + ----, general rules for roasting and boiling ib. + ----, half roasted or under done ib. + Mustard to make 126 + Mutton, chine, to roast ib. + ---- chops, to stew ib. + ---- cutlets ib. + ---- ----, with onion sauce ib. + ---- hams, to make 127 + ----, haricot 127 + ----, leg ib. + ----, leg, in the French fashion ib. + ----, or beef, leg, to hash 128 + ----, loin, to stew ib. + ----, neck, to roast ib. + ----, neck, to boil ib. + ----, neck, to fry 129 + ----, saddle, and kidneys ib. + ----, shoulder, to roast in blood ib. + ----, shoulder or leg, with oysters ib. + ----, roasted, with stewed cucumbers ib. + ----, to eat like venison 130 + ----, in epigram ib. + Mushrooms to stew brown ib. + Newmarket John ib. + Ox-cheek to stew ib. + Ox-tail ragout 131 + Peas to stew ib. + ----, green, to keep till Christmas 132 + Pickle, red, for any meat ib. + Pie, beef-steak ib. + ----, calf's-head ib. + ----, mutton or grass-lamb ib. + ----, veal 133 + ----, veal and ham ib. + ----, veal olive ib. + ----, beef olive ib. + Pig, to barbicue ib. + ----, to collar ib. + ----, to collar in colours 134 + ----, to pickle or souse ib. + ----, to roast ib. + ----, to dress lamb-fashion ib. + Pigs'-feet and ears, fricassee of 135 + ---- ---- ---- ----, ragout of ib. + Pig's-head, to roll ib. + Pilaw, an Indian dish ib. + Pork, to collar 136 + ----, to pickle ib. + ----, chine, to stuff or roast ib. + ---- cutlets 137 + ----, gammon, to roast ib. + ----, leg, to broil ib. + ----, spring, to roast ib. + Potatoes, to boil ib. + ----, to bake 138 + Potato balls ib. + Potatoes, croquets of ib. + ----, to fry ib. + ----, to mash 139 + ----, French way of cooking ib. + ----, à-la-maitre d'hotel ib. + Rice to boil ib. + Rissoles ib. + Rice 140 + Robinson, to make a 141 + Salad, to dress ib. + Sausages, Bologna ib. + ----, English ib. + ----, Oxford 142 + ----, for Scotch collops ib. + ----, veal ib. + ----, without skins 143 + Spinach, the best mode of dressing ib. + ----, to stew ib. + Sweetbreads, ragout of 144 + Savoury toasts, to relish wine 144 + Tomato, to eat with roast meat 145 + Tongues, to cure ib. + ----, to smoke 146 + ----, to bake ib. + ----, to boil ib. + ----, to pot ib. + ---- and udder to roast 147 + ----, sheep's, or any other, with oysters ib. + Tripe, to dress ib. + ----, to fricassee ib. + Truffles and morels, to stew ib. + Veal, to boil 148 + ----, to collar ib. + ----, to roast ib. + ----, roasted, ragout of ib. + ----, to stew 149 + ----, with rice, to stew ib. + ----, served in paper ib. + ----, bombarded ib. + ---- balls 150 + ----, breast ib. + ----, breast, with cabbage and bacon ib. + ----, breast, en fricandeau ib. + ----, breast, glazed brown ib. + ----, breast, stewed with peas 151 + ----, breast, ragout ib. + ---- collops, with oysters 151 + ---- collops, with white sauce 152 + ---- cutlets, to dress ib. + ---- cutlets, larded ib. + ----, fillet, to farce or roast ib. + ----, fillet, to boil 153 + ----, half a fillet, to stew ib. + ----, knuckle, white ib. + ----, knuckle, ragout ib. + ----, leg, and bacon, to boil 154 + ----, loin, to roast ib. + ----, loin, to roast with herbs ib. + ----, loin, fricassee of ib. + ----, loin, bechamel 155 + ----, neck, stewed with celery ib. + ---- olives ib. + ---- rumps 156 + ----, shoulder, to stew ib. + ---- steaks ib. + ---- sweetbreads, to fry ib. + ---- sweetbreads, to roast 157 + Vegetables, to stew ib. + Venison, haunch, to roast ib. + ----, to boil ib. + ----, haunch, to broil 158 + ----, to recover when tainted ib. + ----, red deer, to pot ib. + ----, excellent substitute for ib. + Water-cresses, to stew 159 + + + POULTRY. + + Chicken, to make white 161 + ----, to fricassee ib. + ----, white fricassee of 162 + ----, or fowl, cream of 163 + ----, to fry ib. + ----, to heat ib. + ----, dressed with peas ib. + ---- and ham, ragout of ib. + ----, or ham and veal patés 164 + Duck, to boil ib. + ----, to boil à-la-Française ib. + ----, à-la-braise ib. + ----, to hash 165 + ----, to stew with cucumbers ib. + ----, to stew with peas ib. + Fowls, to fatten in a fortnight ib. + ----, to make tender ib. + ----, to roast with anchovies ib. + ----, with rice, called pilaw ib. + ----, to hash 166 + ----, to stew ib. + Goose, to stuff ib. + ----, liver of, to dress ib. + Pigeons, to boil ib. + ----, to broil 167 + Pigeons, to jug 167 + ----, to pot ib. + ----, to stew ib. + ----, biscuit of 168 + ----, en compote ib. + ----, à la crapaudine 169 + ----, in disguise ib. + ----, in fricandeau ib. + ----, aux poires 170 + ----, pompeton of ib. + ----, au soleil ib. + ----, à la Tatare, with cold sauce 171 + ----, surtout of ib. + Poultry, tainted, to preserve ib. + Pullets, with oysters ib. + ----, to bone and farce 172 + Rabbits, to boil ib. + ----, to boil with onions ib. + ----, brown fricassee of ib. + ----, white fricassee of ib. + Turkey, to boil 173 + ---- with oysters ib. + ---- à la daube ib. + ----, roasted, delicate gravy for 174 + ---- or veal stuffing ib. + + + GAME. + + Hare, to dress 175 + ----, to roast ib. + ----, to hash 176 + ----, to jug ib. + ----, to mince 177 + ----, to stew ib. + ---- stuffing ib. + Partridge, to boil 177 + ----, to roast ib. + ----, à la paysanne ib. + ----, à la Polonaise ib. + ----, à la russe 178 + ----, rolled ib. + ----, stewed ib. + ----, salme of ib. + ----, to pot 179 + ---- pie ib. + Pheasant, to boil ib. + ----, with white sauce 180 + ----, à la braise ib. + ----, à l'Italienne ib. + Pheasant, puré of 181 + Widgeon, to dress ib. + Wild-duck, to roast ib. + Woodcocks and snipes, to roast ib. + ----, à la Française ib. + ----, to pot ib. + + + SAUCES. + + Anchovy, essence of 183 + ---- pickle ib. + ---- sauce ib. + ----, to recover ib. + Bacchanalian sauce 184 + Bechamel ib. + Beef bouilli, sauce for ib. + ---- à la russe, sauce for 185 + Bread sauce ib. + ---- ---- for pig ib. + Browning for made dishes ib. + Butter, to burn 186 + ----, to clarify ib. + ----, plain melted ib. + ----, to thicken for peas ib. + Caper sauce 187 + Carp sauce ib. + ----, light brown sauce for ib. + ---- and tench, sauce for ib. + ----, white sauce for ib. + ----, or tench, Dutch sauce for 188 + ---- sauce for fish ib. + Cavechi, an Indian pickle ib. + Celery sauce, white 189 + ---- ----, brown ib. + Chickens, boiled, sauce for ib. + ---- or game, sauce for ib. + ----, white sauce for ib. + Consommé ib. + Cream sauce for white dishes 190 + Cullis, to thicken sauces ib. + ----, brown ib. + ----, à la reine ib. + ----, turkey 191 + ---- of veal, or other meat ib. + Dandy sauce, for all sorts of poultry and game ib. + Devonshire sauce 192 + Ducks, sauce for ib. + Dutch sauce ib. + ---- sauce for fish ib. + ---- sauce for meat or fish ib. + ---- sauce for trout 193 + Egg sauce ib. + Exquisite, the ib. + Fish sauce ib. + ---- sauce, excellent white 196 + ----, white sauce for, with capers and anchovies ib. + ----, stock ib. + Forcemeat balls for sauces ib. + Fowls, white sauce for 197 + ---- of all kinds, or roasted mutton, sauce for ib. + General sauce 198 + Genoese sauce, for stewed fish ib. + German sauce 198 + Gravy, beef ib. + ---- beef, to keep 199 + ----, brown ib. + Green sauce, for green geese or ducklings ib. + Ham sauce 200 + Hare or venison sauce ib. + Harvey's sauce ib. + Hashes or fish, sauce for ib. + ----, white, or chickens, sauce for ib. + Horseradish sauce ib. + Italian sauce 201 + Ketchup ib. + Lemon sauce ib. + Liver sauce for boiled fowls ib. + Lobster sauce ib. + Marchioness's sauce 202 + Meat jelly for sauces ib. + Mixed sauce ib. + Mushroom ketchup 203 + ---- sauce 204 + Mutton, roasted, sauce for ib. + Onion sauce ib. + ---- ----, brown ib. + Oyster sauce ib. + Pepper-pot ib. + Pike sauce 205 + Piquante, sauce ib. + Poivrade sauce 206 + Poor man's sauce ib. + Quin's fish sauce ib. + Ragout sauce ib. + Ravigotte, sauce ib. + ---- ----, à la bourgeoise ib. + Relishing sauce 207 + Remoulade, sauce ib. + Rice sauce 208 + Richmond sauce ib. + Roast meat, sauce for ib. + Robert, sauce ib. + Salad sauce ib. + Shalot sauce 209 + Spanish sauce ib. + Steaks, sauce for ib. + Sultana sauce ib. + Tomato ketchup ib. + ---- sauce 210 + Turkey, savoury jelly for ib. + ---- or chicken sauce 211 + ---- or fowl, boiled, sauce for ib. + Venison sauce ib. + ---- ----, sweet ib. + Walnut ketchup ib. + White sauce 213 + ---- wine sweet sauce ib. + + + CONFECTIONARY. + + Almacks 215 + Almond butter ib. + ---- cheesecakes ib. + ---- cream 216 + ---- paste ib. + ---- puffs 217 + Angelica, to candy ib. + Apples, to do ib. + ----, (pippins) to candy ib. + ----, (pippins) to dry ib. + ----, to preserve green 218 + ----, (golden pippins) to preserve ib. + ----, (crabs) to preserve ib. + ----, (Siberian crabs) to preserve, transparent ib. + ----, (golden pippins) to stew ib. + ----, cheese 219 + ----, conserve of ib. + ----, demandon ib. + ----, fraise ib. + ----, fritters 220 + ----, jelly ib. + ----, (crab) jam or jelly 221 + ----, (pippin or codling) jelly ib. + ---- and pears, to dry ib. + Apricots in brandy 222 + ---- chips ib. + ---- burnt cream ib. + ----, to dry ib. + ----, jam 223 + ---- and plum jam ib. + ---- paste ib. + ----, to preserve ib. + ----, to preserve whole 224 + ----, to preserve in jelly ib. + Bances, French ib. + Barberries, to preserve 225 + Biscuits ib. + ----, Dutch ib. + ----, ginger 226 + ----, lemon ib. + ----, ratafia ib. + ----, table ib. + Blancmange ib. + ----, Dutch 227 + Bread ib. + ----, diet ib. + ----, potato 228 + ----, rice ib. + ----, rye ib. + ----, Scotch, short ib. + Loaves, buttered ib. + Loaf, egg 229 + Buns ib. + ----, Bath 230 + ----, plain ib. + Butter, to make without churning ib. + ----, black ib. + ----, Spanish 231 + Cake ib. + ----, excellent ib. + ----, great ib. + ----, light ib. + ----, nice ib. + ----, plain 232 + ----, very rich 232 + ----, without butter ib. + ----, almond ib. + ----, almond, clear 233 + ----, apple 234 + ----, apricot clear ib. + ----, biscuit ib. + ----, bread ib. + ----, breakfast 235 + ----, breakfast, excellent ib. + ----, breakfast, Bath ib. + ----, butter ib. + ----, caraway 236 + ----, caraway, small 237 + ----, cocoa-nut ib. + ----, currant, clear ib. + ----, egg ib. + ----, enamelled ib. + ----, Epsom ib. + ----, ginger 238 + ----, ginger, or hunting ib. + ----, gooseberry, clear ib. + ----, Jersey ib. + ----, Jersey merveilles ib. + ----, London wigs 239 + ----, onion ib. + ----, orange ib. + ----, orange clove ib. + ----, orange-flower 240 + ----, plum ib. + ----, plum, clear ib. + ----, Portugal ib. + ----, potato ib. + ----, pound ib. + ----, pound davy 242 + ----, quince, clear ib. + ----, ratafia ib. + ----, rice ib. + ----, rock 243 + ----, royal ib. + ----, Savoy or sponge ib. + ----, seed ib. + ----, Shrewsbury 244 + ----, sponge 245 + ----, sugar ib. + ----, sugar, little ib. + ----, sweet ib. + ----, tea ib. + ----, tea, dry 246 + ----, thousand ib. + ----, Tunbridge ib. + ----, veal ib. + ----, Yorkshire 247 + Calves'-foot jelly ib. + Cheese, to make ib. + ----, the best in the world 248 + ----, to stew 249 + ----, cream ib. + ----, cream, Princess Amelia's ib. + ----, cream, Irish ib. + ----, rush 250 + ----, winter cream ib. + ----, cream, to make without cream ib. + ----, damson ib. + ----, French 251 + ----, Italian ib. + ----, lemon ib. + Cheesecakes ib. + ----, almond 253 + ----, cocoa-nut ib. + ----, cream ib. + ----, curd 254 + ----, lemon ib. + ----, orange ib. + ----, Scotch ib. + Cherries, to preserve 255 + ----, to preserve (Morella) ib. + ----, brandy 256 + ----, to dry ib. + ----, dried, liquor for ib. + Cherry jam 257 + Cocoa jam ib. + Cocoa-nut candy ib. + Coffee, to roast ib. + ----, to make the foreign way ib. + Cream, to make rise in cold weather 258 + ----, to fry ib. + ----, and curd, artificial ib. + ----, of rice 259 + ----, almond ib. + ----, barley ib. + ----, French barley ib. + ----, chocolate 260 + ----, citron ib. + ----, clotted ib. + ----, coffee ib. + ----, eringo ib. + ----, fruit 261 + ----, preserved fruit ib. + ----, Italian ib. + ----, lemon ib. + ----, lemon, without cream 262 + ----, lemon, frothed ib. + ----, orange ib. + ----, orange, frothed 263 + ----, Imperial, orange ib. + ----, pistachio ib. + ----, raspberry ib. + ----, ratafia ib. + ----, rice ib. + ----, runnet whey 264 + ----, snow ib. + ----, strawberry ib. + ----, sweetmeat ib. + ----, whipt ib. + Cucumbers, to preserve green ib. + Curd, cream 265 + ----, lemon ib. + ----, Paris ib. + Currants, to bottle ib. + ----, or barberries, to dry 266 + ----, to ice ib. + ----, white, to preserve ib. + Currant jam 267 + ----, jelly, black or red ib. + ----, juice ib. + ----, paste 268 + Custard ib. + ----, almond 269 + Damsons, to bottle ib. + ----, to dry ib. + ----, to preserve without sugar 269 + Dripping, to clarify for crust ib. + Dumplings ib. + ----, currant 270 + ----, drop ib. + ----, kitchen hard ib. + ----, yest ib. + Eggs 271 + ----, whites of ib. + Figs, to dry ib. + Flowers, small, to candy ib. + ----, in sprigs, to candy 272 + Flummery, Dutch ib. + ----, hartshorn ib. + Fondues 273 + Fritters, Yorkshire ib. + Fruit, to preserve ib. + ----, to preserve green ib. + ----, of all sorts, to scald ib. + Gingerbread 274 + ----, thick 275 + ----, cakes or nuts ib. + Gooseberries, to bottle ib. + ----, in jelly ib. + ----, to preserve 276 + ----, paste of 277 + Grapes, to dry ib. + ----, to preserve ib. + Greengages, to preserve ib. + Hartshorn jelly 278 + Hedgehog ib. + Ice and cream ib. + ----, lemon 279 + Iceing for cakes ib. + Jaunemange ib. + Jelly, coloured ib. + ----, Gloucester 280 + ----, lemon ib. + ----, nourishing ib. + ----, orange ib. + ----, restorative 281 + ----, strawberry ib. + ----, wine ib. + Lemons or Seville oranges, to preserve 282 + Lemon caudle ib. + ---- or chocolate drops ib. + ---- puffs 283 + ---- tart ib. + ----, solid ib. + ----, syrup of ib. + Macaroons ib. + Marmalade, citron ib. + ----, cherry 284 + ----, orange ib. + ----, Scotch, orange 285 + ----, red quince ib. + ----, white quince 286 + Marchpane ib. + Marrow pasties 287 + Melons or cucumbers, to preserve ib. + Melon compote ib. + Mince-meat ib. + ---- without meat 288 + ----, lemon 289 + Mirangles ib. + Moss ib. + Muffins 290 + Oranges, to preserve ib. + ----, Seville, to preserve 291 + Orange butter ib. + ----, candied ib. + ---- cream ib. + ---- jelly 292 + ---- paste ib. + ---- puffs ib. + ---- sponge 293 + ---- and lemon syrup ib. + Oranges for a tart ib. + Orange tart ib. + Panada 294 + Pancakes ib. + ----, French 295 + ----, Grillon's ib. + ----, quire of paper ib. + ----, rice ib. + Paste ib. + ----, for baking or frying ib. + ----, for pies 296 + ----, for raised pies ib. + ----, for tarts ib. + ----, for tarts in pans ib. + ----, for small tartlets ib. + ----, potato ib. + ----, rice 297 + ----, royal ib. + ----, short or puff ib. + ----, short ib. + ----, short, with suet 298 + ----, sugar ib. + Peaches, to preserve in brandy ib. + Pears, to pot 299 + ----, to stew 300 + Pie, chicken ib. + ----, giblet ib. + ----, common goose ib. + ----, rich goose ib. + ----, ham and chicken ib. + ----, hare 301 + ----, lumber ib. + ----, olive ib. + ----, partridge ib. + ----, rich pigeon 302 + ----, high veal ib. + ----, vegetable ib. + ----, Yorkshire Christmas ib. + Pineapple, to preserve in slices ib. + ---- chips 303 + Plums, to dry green ib. + ----, green, jam of ib. + ----, great white, to preserve 304 + Posset ib. + ----, sack ib. + ----, sack, without milk ib. + ----, sack, or jelly 305 + Puffs ib. + ----, cheese ib. + ----, chocolate ib. + ----, German ib. + ----, Spanish 306 + Pudding ib. + ----, good ib. + ----, very good ib. + ----, excellent 307 + ----, plain ib. + ----, scalded 307 + ----, sweet ib. + ----, all three ib. + ----, almond ib. + ----, amber 308 + ----, Princess Amelia's ib. + ----, apple-mignon ib. + ----, apple ib. + ----, arrow-root 309 + ----, pearl barley ib. + ----, batter ib. + ----, plain batter ib. + ----, Norfolk batter 310 + ----, green bean ib. + ----, beef-steak ib. + ----, bread ib. + ----, bread, rich 311 + ----, bread and butter ib. + ----, raisin-bread ib. + ----, buttermilk ib. + ----, carrot ib. + ----, Charlotte 312 + ----, cheese ib. + ----, citron ib. + ----, cocoa-nut ib. + ----, college 313 + ----, new college ib. + ----, cottage 314 + ----, currant ib. + ----, custard ib. + ----, fish 315 + ----, French ib. + ----, gooseberry ib. + ----, hunters' 316 + ----, jug ib. + ----, lemon ib. + ----, small lemon ib. + ----, maccaroni ib. + ----, marrow ib. + ----, Nottingham 317 + ----, oatmeal ib. + ----, orange ib. + ----, paradise 318 + ----, pith 319 + ----, plum ib. + ----, plum, rich 320 + ----, potato ib. + ----, Pottinger's 321 + ----, prune ib. + ----, quaking ib. + ----, ratafia 322 + ----, rice ib. + ----, plain rice ib. + ----, ground rice 323 + ----, rice, hunting ib. + ----, kitchen rice ib. + ----, rice plum ib. + ----, small rice ib. + ----, Swedish rice ib. + ----, rice white pot 324 + ----, sago ib. + ----, spoonful ib. + ----, plain suet ib. + ----, tansy ib. + ----, tapioca 325 + ----, neat's tongue ib. + Quatre fruits ib. + Quinces, to preserve ib. + Ramaquins 326 + Raspberries, to preserve 327 + ----, to preserve in currant jelly ib. + ----, jam 328 + ----, paste ib. + Rice crust, apple tart with 329 + Rolls ib. + ----, excellent ib. + ----, little 330 + ----, breakfast ib. + ----, Brentford ib. + ----, Dutch ib. + ----, French 331 + ----, Milton 332 + Runnet ib. + Rusks ib. + ----, and tops and bottoms ib. + Sally Lunn 333 + Slipcote ib. + Soufflé ib. + ---- of apples and rice ib. + Strawberries, to preserve for eating with cream 334 + Strawberries, to preserve in currant jelly 334 + ----, to preserve in gooseberry jelly 335 + ----, jam ib. + Sugar, to clarify ib. + Syllabub 336 + ----, everlasting ib. + ----, solid ib. + ----, whipt ib. + Taffy 337 + Trifle ib. + Trotter jelly ib. + Veal and ham patés ib. + Venison pasty 338 + Vol-au-vent ib. + Wafers ib. + ----, sugar ib. + Walnuts, to preserve ib. + ----, white ib. + Whey, mustard ib. + Yest ib. + ----, excellent 340 + ----, potato ib. + + +PICKLES. + + General Directions 341 + Almonds, green ib. + Artichokes ib. + ----, to boil in winter ib. + Asparagus 342 + Barberries ib. + Beet-root ib. + ---- and turnips 343 + Cabbage ib. + ----, red ib. + Capers 344 + Capsicum ib. + Cauliflower ib. + Clove gilliflower, or any other flower, for salads ib. + Codlings ib. + Cucumbers 345 + ----, large, mango of 346 + ----, sliced ib. + ----, stuffed ib. + ----, to preserve 347 + French beans 348 + Herrings, to marinate 349 + ----, red, trout fashion ib. + India pickle, called Picolili ib. + Lemons 350 + ----, or oranges 352 + Mango cossundria 353 + Melons ib. + ----, to imitate mangoes ib. + ----, or cucumbers, as mangoes ib. + Mushrooms 354 + ----, brown 356 + ----, to dry ib. + ----, liquor and powder ib. + Mustard pickle ib. + Nasturtiums 357 + Onions ib. + ----, Spanish, mango of 358 + Orange and lemon-peel ib. + Oysters ib. + Peaches, mango of 359 + Purslain, samphire, broom-buds, &c. 360 + Quinces ib. + Radish pods ib. + Salmon 361 + ----, to marinate 362 + Samphire ib. + Smelts ib. + Suckers ib. + Vinegar, for pickling ib. + ----, camp 363 + ----, Chili ib. + ----, elder-flower ib. + ----, garlic 364 + ----, gooseberry ib. + ----, plague or four thieves' 365 + ----, raisin ib. + ----, raspberry ib. + Walnuts, black 366 + ----, green 367 + ----, ketchup of ib. + + +WINES, CORDIALS, LIQUEURS, &c. + + Ale, to drink in a week 369 + ----, very rare ib. + ----, orange ib. + Aqua mirabilis 370 + Bitters ib. + Cherry brandy ib. + Cherry water, cordial ib. + Cordial, very fine 371 + Cup ib. + Elder-flower water ib. + Elder-berry syrup ib. + Ginger beer 372 + Imperial 373 + Lemonade ib. + ----, clarified 374 + ----, milk ib. + ----, transparent ib. + Lemon water ib. + Mead ib. + Mithridate brandy 375 + Nonpareil ib. + Noyau 376 + Orange juice ib. + Oranges, or lemons, spirit of ib. + Orange-water, cordial ib. + Orgeat ib. + Punch, excellent 377 + ----, milk ib. + ----, Norfolk ib. + ----, Roman 378 + Raspberry liqueur ib. + ---- vinegar ib. + Ratafia brandy ib. + Shrub 379 + ----, currant ib. + Spruce beer ib. + Wine, bittany 379 + ----, champagne, sham 380 + ----, cherry ib. + ----, cowslip ib. + ----, currant 381 + ----, currant, or elder 382 + ----, currant, black ib. + ----, currant, red ib. + ----, currant, red or white ib. + ----, damson 383 + ----, elder ib. + ----, elder flower 385 + ----, frontiniac, sham ib. + ----, mixed fruit ib. + ----, ginger ib. + ----, gooseberry 386 + ----, grape 387 + ----, lemon 388 + ----, madeira, sham ib. + ----, orange ib. + ----, port, sham 389 + ----, raisin ib. + + + + + THE + LADY'S OWN COOKERY BOOK. + + + + +GENERAL DIRECTIONS. + + +The following directions may appear trite and common, but it is of the +greatest consequence that they be strictly observed: + +Attend to minute cleanliness. Never wipe a dish, bowl, or pan, with a +half dirty napkin, or give the vessel a mere rinse in water and think +that it is then fit for use. See that it be dried and pure from all +smell before you put in any ingredient. + +Never use the hands when it is possible to avoid it; and, when you do, +have a clean basin of water to dip them in, and wipe them thoroughly +several times while at work, as in mixing dough, &c. + +Use silver or wooden spoons; the latter are best for all confectionery +and puddings. Take care that the various spoons, skewers, and knives, be +not used promiscuously for cookery and confectionery, or even for +different dishes of the same sort. + +If an onion is cut with any knife, or lies near any article of kitchen +use, that article is not fit for service till it has been duly scoured +and laid in the open air. The same remark applies to very many strong +kitchen herbs. This point is scarcely ever enough attended to. + +In measuring quantities, be extremely exact, having always some +particular vessel set apart for each ingredient (best of earthenware, +because such cannot retain any smell) wherewith to ascertain your +quantities. Do nothing by guess, how practised soever you may deem +yourself in the art: nor say "Oh! I want none of your measures for such +a thing as a little seasoning," taking a pinch here and there. Be +assured you will never in that way make a dish, or a sauce, twice in the +same manner; it may be good by _chance_, but it will always be a +_chance_, and the chances are very much against it; at all events it +will not be precisely the _same_ thing, and precision is the very +essence of good cookery. + +The French say _Il faut que rien ne domine_--No one ingredient must +predominate. This is a good rule to please general taste and great +judges; but, to secure the favour of a particular palate it is not +infallible: as, in a good herb soup, for instance, it may better delight +the master or mistress that some one herb or savoury meat _should_ +predominate. Consult, therefore, the peculiarities of the tastes of your +employer; for, though a dish may be a good dish of its kind, if it is +not suited to the taste of the eater of what avail is it? + +Let not the vanity of the cook induce you to forget the duty of a +servant, which is, in the first place, to please his master: be +particular, therefore, in enquiring what things please your employer. +Many capital cooks will be found for great feasts and festivals, but +very few for every-day service, because this is not "eye-service," but +the service of principle and duty. Few, indeed, there are who will take +equal pains to make one delicate dish, one small exquisite dinner, for +the three hundred and sixty-five days in the year; yet this is by far +the most valuable attainment of the two. + +The great secret of all cookery consists in making fine meat jellies; +this is done at less expence than may be imagined by a _careful, honest_ +cook. For this purpose let all parings of meats of every kind, all +bones, however dry they may appear, be carefully collected, and put over +a very slow fire in a small quantity of water, always adding a little +more as the water boils down. Skim this juice when cool: and, having +melted it a second time, pass it through a sieve till thoroughly pure: +put no salt or pepper; use this fine jelly for any sauce, adding herbs, +or whatever savoury condiments you think proper, at the time it is used. + +Be careful all summer long to dry vegetables and herbs. Almost every +herb and vegetable may be dried and preserved for winter use; for on +these must chiefly depend all the varied flavours of your dishes. +Mushrooms and artichokes strung on a string, with a bit of wood knotted +in between each to prevent their touching, and hung in a dry place, will +be excellent; and every species of culinary herb may be preserved either +in bottles or paper bags. + + + + +A CATALOGUE OF THINGS IN SEASON. + + +JANUARY. + +_Fish._ + +Cod, skate, thornback, salmon, soles, eels, perch, carp, tench, +flounders, prawns, lobsters, crabs, shrimps, cockles, muscles, oysters, +smelts, whiting. + +_Game and Poultry._ + +Hares, pheasants, partridges, wild ducks, widgeon, teal, capons, +pullets, fowls, chickens, squab-pigeons, tame rabbits, woodcocks, +snipes, larks, blackbirds, and wood-pigeons. + +_Fruit._ + +Portugal grapes, the Kentish russet, golden French kirton, Dutch +pippins, nonpareils, pearmains, russetting apples, and all sorts of +winter pears. + +_Roots and Vegetables._ + +Many sorts of cabbages, savoys, sprouts, and greens, parsnips, carrots, +turnips, potatoes, celery, endive, cabbage-lettuces, leeks, onions, +horseradish, small salad under glasses, sweet herbs, and parsley, green +and white brocoli, beet-root, beet-leaves and tops, forced asparagus, +cucumbers in hotbeds, French beans and peas in the hothouse. + + +FEBRUARY. + +_Fish._ + +Cod, skate, thornback, salmon, sturgeon, soles, flounders, whitings, +smelts, crabs, lobsters, prawns, shrimps, oysters, eels, crawfish, carp, +tench, and perch. + +_Game and Poultry._ + +Hares and partridges till the 14th. Turkeys, capons, pullets with eggs, +fowls, chickens, tame rabbits, woodcocks, snipes, all sorts of +wild-fowl, which begin to decline in this month. + +_Fruit._ + +Nearly the same as last month. + +_Roots and Vegetables._ + +The same as last month. + + +MARCH. + +_Fish._ + +Cod and codlings, turbot, salmon, skate, thornback, smelts, soles, +crabs, lobsters, prawns, flounders, plaice, oysters, perch, carp, tench, +eels, gudgeons, mullet, and sometimes mackerel, comes in. + +_Poultry._ + +Turkeys, pullets, fowls, chickens, ducklings, tame rabbits, pigeons, +guinea-fowl. + +_Fruit._ + +Pineapples, the golden ducket, Dorset pippins, rennetings, Loan's +pearmain, nonpareils, John apples, the later bonchretien and +double-blossom pears. + +_Roots and Vegetables._ + +Carrots, parsnips, turnips, potatoes, beet, leeks, onions, green and +white brocoli, brocoli sprouts, brown and green cole, cabbage sprouts, +greens, spinach, small salad, parsley, sorrel, corn salad, green fennel, +sweet herbs of all sorts, cabbage lettuces, forced mushrooms, asparagus +forced, cucumbers in hotbeds, French beans and peas in hothouses, and +young radishes and onions. + + +APRIL. + +_Fish._ + +Salmon, turbot, mackerel, skate, thornback, red and grey mullet, +gurnets, pipers, soles, lobsters, oysters, prawns, crawfish, smelts, +carp, perch, pike, gudgeons, eels, and plaice. + +_Game and Poultry._ + +Pullets, fowls, chickens, ducklings, pigeons, tame rabbits, and +sometimes young leverets, guinea-fowl. + +_Fruit._ + +A few apples and pears, pineapples, hothouse grapes, strawberries, +cherries, apricots for tarts, and green gooseberries. + +_Roots and Vegetables._ + +Carrots, potatoes, horseradish, onions, leeks, celery, brocoli sprouts, +cabbage plants, cabbage lettuce, asparagus, spinach, parsley, thyme, all +sorts of small salads, young radishes and onions, cucumbers in hotbeds, +French beans and peas in the hothouse, green fennel, sorrel, chervil, +and, if the weather is fine, all sorts of sweet herbs begin to grow. + + +MAY. + +_Fish._ + +Turbot, salmon, soles, smelts, trout, whiting, mackerel, herrings, eels, +plaice, flounders, crabs, lobsters, prawns, shrimps, crawfish. + +_Game and Poultry._ + +Pullets, fowls, chickens, guinea-fowl, green geese, ducklings, pigeons, +tame rabbits, leverets, and sometimes turkey poults. + +_Fruit._ + +Strawberries, green apricots, cherries, gooseberries, and currants, for +tarts, hothouse pineapples, grapes, apricots, peaches, and fine +cherries. + +_Roots and Vegetables._ + +Spring carrots, horseradish, beet-root, early cauliflower, spring +cabbage, sprouts, spinach, coss, cabbage, and Silesia lettuces, all +sorts of small salads, asparagus, hotspur beans, peas, fennel, mint, +balm, parsley, all sorts of sweet herbs, cucumbers and French beans +forced, radishes, and young onions, mushrooms in the cucumber beds. + + +JUNE. + +_Fish._ + +Turbot, trout, mackerel, mullet, salmon, salmon trout, soles, smelts, +eels, lobsters, crabs, crawfish, prawns, and shrimps. + +_Game and Poultry._ + +Spring fowls, and chickens, geese, ducks, turkey poults, young wild and +tame rabbits, pigeons, leverets, and wheatears. + +_Fruit._ + +Pineapples, currants, gooseberries, scarlet strawberries, hautboys, +several sorts of cherries, apricots, and green codlings. + +_Roots and Vegetables._ + +Young carrots, early potatoes, young turnips, peas, garden beans, +cauliflowers, summer cabbages, spinach, coss, cabbage, and Silesia +lettuces, French beans, cucumbers, asparagus, mushrooms, purslain, +radishes, turnip-radishes, horseradish, and onions. + + +JULY. + +_Fish._ + +Turbot, salmon, salmon trout, Berwick and fresh water trout, red and +grey mullet, Johndories, skate, thornback, maids, soles, flounders, +eels, lobsters, crawfish, prawns, and shrimps. + +_Game and Poultry._ + +Leverets, geese, ducks and ducklings, fowls, chickens, turkey poults, +quails, wild rabbits, wheatears, and young wild ducks. + +_Fruit._ + +Pineapples, peaches, apricots, scarlet and wood strawberries, hautboys, +summer apples, codlings, summer pears, green-gage and Orleans plums, +melons, currants, gooseberries, raspberries, cherries of all kinds, and +green walnuts to pickle. + +_Roots and Vegetables._ + +Carrots, potatoes, turnips, onions, cauliflowers, marrowfat and other +peas, Windsor beans, French beans, mushrooms, sorrel, artichokes, +spinach, cabbages, cucumbers, coss and cabbage lettuces, parsley, all +sorts of sweet and potherbs, mint, balm, salsify, and field mushrooms. + + +AUGUST. + +_Fish._ + +Codlings, some turbot, which goes out this month, skate, thornback, +maids, haddock, flounders, red and grey mullet, Johndories, pike, perch, +gudgeons, roach, eels, oysters, crawfish, some salmon, salmon trout, +Berwick and fresh water trout. + +_Game and Poultry._ + +Leverets, geese, turkey poults, ducks, fowls, chickens, wild rabbits, +quails, wheatears, young wild ducks, and some pigeons. + +_Fruit._ + +Pineapples, melons, cherries, apricots, peaches, nectarines, apples, +pears, all sorts of plums, morella cherries, filberts and other nuts, +currants, raspberries, late gooseberries, figs, early grapes, +mulberries, and ripe codlings. + +_Roots and Vegetables._ + +Carrots, parsnips, turnips, potatoes, onions, horseradish, beet-root, +shalots, garlic, cauliflower, French beans, later peas, cucumbers, +cabbages, sprouts, coss lettuce, endive, celery, parsley, sweet herbs, +artichokes, artichoke suckers, chardoons, mushrooms, and all sorts of +small salads. + + +SEPTEMBER. + +_Fish._ + +Cod, codlings, skate, thornback, haddocks, soles, whitings, herrings +come in full season, salmon, smelts, flounders, pike, perch, carp, +tench, eels, lampreys, oysters, cockles, muscles, crawfish, prawns, and +shrimps. + +_Game and Poultry._ + +Hares, leverets, partridges, quails, young turkeys, geese, ducks, +capons, pullets, fowls, chickens, pigeons, wild and tame rabbits, wild +ducks, widgeon, teal, plover, larks, and pippets. + +_Fruit._ + +Pineapples, melons, grapes, peaches, plums, nectarines, pears, apples, +quinces, medlars, filberts, hazel nuts, walnuts, morella cherries, +damsons, white and black bullace. + +_Roots and Vegetables._ + +Carrots, parsnips, potatoes, turnips, leeks, horseradish, beet-root, +onions, shalots, garlic, celery, endive, coss and cabbage lettuces, +artichokes, French beans, latter peas, mushrooms, cucumbers, red and +other cabbages, cabbage plants, Jerusalem artichokes, parsley, sorrel, +chervil, thyme, all sorts of sweet herbs, mint, balm, all sorts of small +salad. + + +OCTOBER. + +_Fish._ + +Cod, codlings, brill, haddocks, whiting, soles, herrings, cole-fish, +halibut, smelts, eels, flounders, perch, pike, carp, tench, oysters, +cockles, muscles, lobsters, crabs, crawfish, prawns, and shrimps. + +_Game and Poultry._ + +Hares, leverets, pheasants, partridges, moor-game, grouse, turkeys, +geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tame +rabbits, all sorts of wild-fowl, larks, plovers, woodcocks, snipes, +wood-pigeons, pippets. + +_Fruit._ + +Pineapples, peaches, grapes, figs, medlars, all sorts of fine apples and +pears, white plums, damsons, white and black bullace, quinces, filberts, +walnuts, and chesnuts. + +_Roots and Vegetables._ + +Carrots, parsnips, potatoes, turnips, leeks, horseradish, onions, +shalots, garlic, beet-root, artichokes, latter cauliflowers, red and +white cabbages, savoys, cabbage plants, green and white brocoli, +chardoons, green and brown cole, celery, endive, spinach, sorrel, +chervil, parsley, purslain, all sorts of sweet herbs, coss and cabbage +lettuces, rocambole, and all sorts of small salads. + + +NOVEMBER. + +_Fish._ + +Cod, salmon, herrings, barbel, halibut, smelts, flounders, whiting, +haddock, pipers, gurnets, pike, perch, carp, tench, eels, lobsters, +crabs, oysters, muscles, cockles, crawfish, prawns, and shrimps. + +_Game and Poultry._ + +The same as last month. + +_Fruit._ + +Pineapples, all sorts of winter pears, golden pippins, nonpareils, all +sorts of winter apples, medlars, white and black bullace, and walnuts +kept in sand. + +_Roots and Vegetables._ + +Turnips, potatoes, carrots, parsnips, beets, chardoons, onions, shalots, +garlic, rocambole, cauliflowers in the greenhouse, red and other +cabbages, savoys, cabbage plants, winter spinach, forced asparagus, late +cucumbers, forced mushrooms, parsley, sorrel, chervil, thyme, all sorts +of sweet herbs, celery, endive, cabbage lettuces, brown and green cole, +and all sorts of small salads under glasses. + + +DECEMBER. + +_Fish._ + +Cod, codlings, halibut, skate, sturgeon, soles, salmon, gurnets, +haddock, whiting, sometimes turbots come with the soles, herrings, +perch, pike, carp, tench, eels, lobsters, crabs, crawfish, muscles, +cockles, prawns, shrimps, Thames flounders, and smelts. + +_Game and Poultry._ + +Hares, pheasants, partridges, moor or heath game, grouse, turkeys, +geese, capons, pullets, fowls, chickens, all sorts of wild-fowl, wood +cocks, snipes, larks, wild and tame rabbits, dottrels, wood-pigeons, +blackbirds, thrushes, plover both green and grey. + +_Fruit._ + +All sorts of winter pears and apples, medlars, chesnuts, Portugal grapes +and grapes hung in the room, and walnuts kept in sand. + +_Roots and Vegetables._ + +Same as the last month. + + * * * * * + +Beef, mutton, and veal, are in season all the year; house lamb in +January, February, March, April, May, October, November, and December. +Grass lamb comes in at Easter and lasts till April or May; pork from +September till April or May; roasting pigs all the year; buck venison in +June, July, August, and September; doe and heifer venison in October, +November, December, and January. + + + + +GENERAL RULES FOR A GOOD DINNER. + + +There should be always two soups, white and brown, two fish, dressed and +undressed; a bouilli and petits-patés; and on the sideboard a plain +roast joint, besides many savoury articles, such as hung beef, Bologna +sausages, pickles, cold ham, cold pie, &c. some or all of these +according to the number of guests, the names of which the head-servant +ought to whisper about to the company, occasionally offering them. He +should likewise carry about all the side-dishes or _entrées_, after the +soups are taken away in rotation. A silver lamp should be kept burning, +to put any dish upon that may grow cold. + +It is indispensable to have candles, or plateau, or epergne, in the +middle of the table. + +Beware of letting the table appear loaded; neither should it be too +bare. The soups and fish should be dispatched before the rest of the +dinner is set on; but, lest any of the guests eat of neither, two small +dishes of patés should be on the table. Of course, the meats and +vegetables and fruits which compose these dinners must be varied +according to the season, the number of guests, and the tastes of the +host and hostess. It is also needless to add that without iced champagne +and Roman punch a dinner is not called a dinner. + +These observations and the following directions for dinners are suitable +to persons who chuse to live _fashionably_; but the receipts contained +in this book will suit any mode of living, and the persons consulting it +will find matter for all tastes and all establishments. There is many an +excellent dish not considered adapted to a fashionable table, which, +nevertheless, is given in these pages. + + +A DINNER FOR FOURTEEN OR SIXTEEN PERSONS. + +N.B. It is the fashion to lay two table-cloths, and never to leave the +table uncovered. Of course, the individual things must be varied +according to the season. + +FIRST COURSE. + + Queen Soup, white, + removed by + Plain boiled Turbot. + + Petits Patés of Oysters. + + +----------+ + | Plateau, | + | or | + | Epergne, | + | or | + | Candles. | + +----------+ + + Petits Patés of Chickens. + + Herb Soup, brown, + removed by + Dressed fish (Salmon.) + + Remove the whole and set on as follows:-- + + Sweetbreads, Stewed Beef, Small + larded. with Beef + Vegetables. Pies. + + Reindeer Tongues, Dressed Peas. Rissoles of + highly dressed in Veal and Ham, + sauce. served + in sauce. + + Macaroni, +----------+ Dressed + with | | Eggs. + Parmesan | Plateau. | + cheese. | | + +----------+ + + Mutton Stuffed Cabbage. Supreme of + Cutlets Fowls. + glazed in + onion sauce. + + Vol-au-vent. Roasted Turkey, Small breast + with truffles, of Veal + morels, chesnuts, &c. glazed brown, with + Peas under. + + On the sideboard, fish sauces, cold pie, hot ham, saddle of mutton + roasted; pickles, cucumbers, salad, mashed potatoes, greens, and + cauliflowers, crumbs of bread, and grated Parmesan cheese. These + should be handed round, to eat with soup, or game, or fowl, if liked. + + +SECOND COURSE. + + Larded Hare, + removed by + Souffle[16-*]. + Cauliflower, Orange + with cheese. Jelly. + Apples + in compote. + + +----------+ + Puffs and | | Stewed + Tartlets. | Plateau. | Partridges. + | | + +----------+ + + Dressed Italian + Pigeons. Cream. + Creams + in + Glasses. + + Small Puddings, Two roasted Pheasants, Jerusalem + with sauce. one larded, Artichokes. + one plain, + removed by + Fondu[16-+]. + + [16-*] Light sweet Pudding. + + [16-+] Melted Cheese. + +Remove the whole. + + + +THIRD COURSE. + + Gruyère[17-*] + Pickles. Cheese Pickles. + and + Schabzieger[17-*]. + + Savoury Toasts. + Bologna Brawn. + Sausages. +----------+ + | | + | Plateau. | + | | + +----------+ + Cold Pie. Cold Pie. + Savoury Toasts. + + Anchovies. Kipper Salmon. + Stilton + and + Parmesan. + + Radishes, cucumbers, salad, butter, &c. to be handed from the side + table. + + [17-*] Swiss cheeses. + + +DESSERT. + + Cream Ice, + Pistachio Nuts and removed by Figs. + Orange chips. a Preserved + Pineapple. + + Dried Cake. Preserved + Sweetmeats. Plums. + + +----------+ + Chantilly | | Pyramid with + Basket. | Plateau. | various Sweetmeats. + | | + +----------+ + + Almonds Cake. Preserves of + and Raisins. Apricots. + + Brandy Water Ice Sugared + Cherries. à la Macedoine, Walnuts. + removed by + Grapes. + + +DINNER FOR TWELVE OR FOURTEEN PERSONS. + +FIRST COURSE. + + White Soups, + Lamb Cutlets and removed by plain Fish: Stewed Chicken. + Asparagus sauce. removed by Bouilli, + dressed according to any + of the various receipts. + + Patés. + + Dressed Vegetable + Fricandeau, or in a mould. Beef Olives. + Sorrel sauce. + +----------+ + | | + | Plateau. | + | | + Small +----------+ Small Ham, + savoury Pies. glazed. + Macaroni + in a mould. + + Patés. + + Breast of Veal, stewed + white, as per receipt. + Dressed Eggs. Small Ragout of + Any of the Brown Soups, Mutton. + removed by any of the + dressed Fish. + + Sideboard furnished with plain joint and vegetables of all sorts, + pickles, &c. + + +SECOND COURSE. + + Charlotte. Plover's Eggs. + Grouse. + + Tart. + + Jelly. Custards. + +----------+ + | | + | Plateau. | + | | + Partridges. +----------+ Woodcocks. + + Trifle. + + Fried Artichokes. Dressed Sea Kale. + + Leveret. + + +THIRD COURSE. + + Various Cheeses, + with + Red Herring. + + Savoury Toasts. + + +----------+ + | | + Radishes, Cucumbers, | Plateau. | Sausages, &c. + &c. | | + +----------+ + + Savoury Toasts. + + Potted Game. + + +DESSERT. + + Ice Water, + Chesnuts. removed by Walnuts. + Pineapple. + + Various + Cake. + Green Figs. Apples. + +----------+ + | | + | Plateau. | + | | + Filberts. +----------+ Grapes. + + Various + Cake. + Plums. Pears. + Ice Cream, + removed by + Peaches. + + +DINNER FOR TEN OR TWELVE PERSONS. + +FIRST COURSE. + + Scotch Collops, Brown Soup, Ragout of + brown. removed by Ham. + Fish, + removed by + Boiled Turkey, + white sauce. + + Vol-au-vent Fricandeau, + of Chicken. +----------+ with Spinach. + | | + | Plateau. | + | | + Cutlets with +----------+ Rissoles + Tomata sauce. of Fowl. + White Soup, + removed by + Dressed Fish, + removed by + Macaroni Roast Mutton. Patés + in paste. of Veal. + + Sideboard--salad, brocoli, mashed potatoes, cold pie, potted meats. + + +SECOND COURSE. + + Orange Jelly. Peahen, Plum Puddings. + larded. + + +----------+ + | | + Stewed Truffles. | Plateau. | Blancmange. + | | + +----------+ + + Tart, Two Eggs, with + Sponge Cake, Wild Fowls. white sauce, + with Custard. cheesecakes. + + Sideboard, Sea Kale, Pickles, Greens, Potatoes. + + +THIRD COURSE. + + Gruyère--Schabzieger. + Butter. Celery. + Grated Parmesan. + + +----------+ + | | + Radishes. | Plateau. | Cheese in + | | square pieces. + +----------+ + + Salad. + + +DESSERT. + + Ice. + Biscuits. Currants. + Apricots. + + Various Cakes. + Strawberries. Preserved Orange. + +----------+ + | | + | Plateau. | + | | + Preserved Pine. +----------+ Cherries. + + Cakes. + + Peaches. + Gooseberries. Wafers. + Ice. + + +DINNER FOR EIGHT PERSONS. + +FIRST COURSE. + + Dressed Patés of Veal + Asparagus. and Ham. + Fish, + removed by + Loin of Mutton, + rolled with + Tomata sauce. + + +----------+ + | | + Dressed Tongues. | Plateau. | Beef Olives. + | | Stewed Spinach. + +----------+ + + Soup, + removed by + Roast Neck of Veal, + with rich white sauce + and Mushrooms. + Macaroni. Stewed Spinach. + + Sideboard, a bouilli, a joint, pickles, plain boiled vegetables, &c. + + + +SECOND COURSE. + + Stewed Pigeons, + Dressed removed by Dressed + Eggs. a Fondu. French beans. + + +----------+ + | | + Apple Tart. | Plateau. | Four small + | | Plum Puddings. + +----------+ + + Roast Fowl, + Fried with Dressed Ham. + Artichokes. Water Cresses, + removed by + Souffle. + + When a plain roast fowl, there should be on the sideboard egg sauce or + bread sauce; if a plain duck, wine sauce or onion sauce. + + +CHEESE COURSE. + + Various Cheeses, + Bologna Sausages, + Pickles. + Savoury Toasts, + &c. &c. + + +DESSERT. + + Ice Cream, + removed by + a large Cake + stuck with Sweetmeats. + + Oranges. Brandy Dry Preserves. + Cherries. + + +----------+ + | | + | Plateau. | + | | + +----------+ + + Wet Preserves. Apples. + Brandy + Peaches. + + Strawberries. + + +DINNER FOR SIX PERSONS. + +FIRST COURSE. + + Asparagus Soup, + removed by + Small Ham. Fish, Sea Kale, + removed by white sauce. + Roast Veal + bechamelled. + + +----------+ + | | + | Plateau. | + | | + +----------+ + + Stewed Turnips, Alamode Mutton Cutlets, + browned. Beef. Sauce piquante. + + +SECOND COURSE. + + Turkey Poult stuffed, + Blancmange. glazed brown, Croquets + fine rich brown sauce of Potatoes. + under. + + +----------+ + | | + | Plateau. | + | | + +----------+ + + Dressed Peas. Stewed Duck, Tart. + with Truffles, Morells, + &c. + + +THIRD COURSE. + +Two or three sorts of cheeses (plain), a small fondu, relishes, &c. + + +DESSERT. + + Ice, + Brandy Peaches. removed by Apples. + Preserved Citron. + + +----------+ + | | + | Plateau. | + | | + +----------+ + + Large Cake + Oranges. like a hedgehog, Dry Preserves. + stuck with Almonds. + + +DINNER FOR FOUR PERSONS. + +FIRST COURSE. + + Hare Soup, + removed by + Fish, + removed by + Bouilli Beef. + + +----------+ + | | + Tendrons de veau. | Plateau. | Dressed Ham. + | | Brocoli. + +----------+ + + Chicken Pie + + +SECOND COURSE. + + Raspberry Widgeon. Stewed + Cream. French Beans. + + +----------+ + | | + Croquettes | Plateau. | Tart. + of Potatoes. | | + +----------+ + + Partridge. + + + Cheese as usual. + + +DESSERT. + + Orange Chips. Dry Preserves. + + Wet Preserves. Wafers. + + + + +SOUPS. + + +_Almond Soup._ + +Take lean beef or veal, about eight or nine pounds, and a scrag of +mutton; boil them gently in water that will cover them, till the gravy +be very strong and the meat very tender; then strain off the gravy and +set it on the fire with two ounces of vermicelli, eight blades of mace, +twelve cloves, to a gallon. Let it boil till it has the flavour of the +spices. Have ready one pound of the best almonds, blanched and pounded +very fine; pound them with the yolks of twelve eggs, boiled hard, mixing +as you pound them with a little of the soup, lest the almonds should +grow oily. Pound them till they are a mere pulp: add a little soup by +degrees to the almonds and eggs until mixed together. Let the soup be +cool when you mix it, and do it perfectly smooth. Strain it through a +sieve; set it on the fire; stir it frequently; and serve it hot. Just +before you take it up add a gill of thick cream. + + +_Asparagus Soup._ + +Put five or six pounds of lean beef, cut in pieces and rolled in flour, +into your stewpan, with two or three slices of bacon at the bottom: set +it on a slow fire and cover it close, stirring it now and then, till +your gravy is drawn; then put in two quarts of water and half a pint of +pale ale; cover it close and let it stew gently for an hour. Put in some +whole pepper and salt to your taste. Then strain out the liquor and take +off the fat; put in the leaves of white beet, some spinach, some cabbage +lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these +boil up in your liquor. Then put in your green tops of asparagus, cut +small, and let them boil till all is tender. Serve hot, with the crust +of a French roll in the dish. + + +_Another._ + +Boil three half pints of winter split peas; rub them through a sieve; +add a little gravy; then stew by themselves the following +herbs:--celery, a few young onions, a lettuce, cut small, and about half +a pint of asparagus, cut small, like peas, and stewed with the rest; +colour the soup of a pea green with spinach juice; add half a pint of +cream or good milk, and serve up. + + +_Calf's Head Soup._ + +Take a knuckle of veal, and put as much water to it as will make a good +soup; let it boil, skimming it very well. Add two carrots, three +anchovies, a little mace, pepper, celery, two onions, and some +sweetherbs. Let it boil to a good soup, and strain it off. Put to it a +full half pint of Madeira wine; take a good many mushrooms, stew them in +their own liquor; add this sauce to your soup. Scald the calf's head as +for a hash; cut it in the same manner, but smaller; flour it a little, +and fry it of a fine brown. Then put the soup and fried head together +into a stewpan, with some oysters and mushrooms, and let them stew +gently for an hour. + + +_Carrot Soup._ + +Take about two pounds of veal and the same of lean beef; make it into a +broth or gravy, and put it by until wanted. Take a quarter of a pound of +butter, four large fine carrots, two turnips, two parsnips, two heads of +celery, and four onions; stew these together about two hours, and shake +it often that they may not burn to the stewpan; then add the broth made +as above, boiling hot, in quantity to your own judgment, and as you like +it for thickness. It should be of about the consistency of pea-soup. +Pass it through a tamis. Season to your taste. + + +_Another._ + +Take four pounds of beef, a scrag of mutton, about a dozen large +carrots, four onions, some pepper and salt; put them into a gallon of +water, and boil very gently for four hours. Strain the meat, and take +the carrots and rub them very smooth through a hair sieve, adding the +gravy by degrees till about as thick as cream. The gravy must have all +the fat taken off before it is added to the carrots. Turnip soup is made +in the same way. + + +_Clear Soup._ + +Take six pounds of gravy beef; cut it small, put it into a large +stewpan, with onions, carrots, turnips, celery, a small bunch of herbs, +and one cup of water. Stew these on the fire for an hour, then add nine +pints of boiling water; let it boil for six hours, strain it through a +fine sieve, and let it stand till next day; take off the fat; put it +into a clean stewpan, set it on the fire till it is quite hot; then +break three eggs into a basin, leaving the shells with them. Add this to +the soup by degrees; cover close till it boils; then strain it into a +pan through a fine cloth. When the eggs are well beaten, a little hot +soup must be added by degrees, and beaten up before it is put into the +stewpan with the whole of the soup. + + +_Clear Herb Soup._ + +Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, all +cut fine, with a handful of young peas: give them a scald in boiling +water; put them on a sieve to drain, and then put them into a clear +consommé, and let them boil slowly till the roots are quite tender. +Season with a little salt. When going to table put a little crust of +French roll in it. + + +_Cod's Head Soup._ + +Take six large onions, cut them in slices, and put them in a stewpan, +with a quarter of a pound of the freshest butter. Set it in a stove to +simmer for an hour, covered up close; take the head, and with a knife +and fork pick all the fins you can get off the fish. Put this in a dish, +dredge it well with flour, and let it stand. Take all the bones of the +head and the remainder, and boil them on the fire for an hour, with an +English pint of water. Strain off the liquor through a sieve, and put it +to your onions; take a good large handful of parsley, well washed and +picked clean; chop it as fine as possible; put it in the soup; let it +just boil, otherwise it will make it yellow. Add a little cayenne +pepper, two spoonfuls of anchovy, a little soy, a little of any sort of +ketchup, and a table-spoonful of vinegar. Then put the fish that has +been set aside on the plate into the stewpan to the soup, and let it +simmer for ten minutes. If not thick enough add a small piece of butter +rolled in flour. + + +_Crawfish Soup._ + +Boil off your crawfish; take the tails out of the shells; roast a couple +of lobsters; beat these with your crawfish shells; put this into your +fish stock, with some crusts of French rolls. Rub the whole through a +tamis, and put your tails into it. You may farce a carp and put in the +middle, if you please, or farce some of the shells and stick on a French +roll. + + +_Crawfish, or Lobster Soup._ + +Take some middling and small fishes, and put them in a gallon of water, +with pepper, salt, cloves, mace, sweetherbs, and onions; boil them to +pieces, and strain them out of the liquor. Then take a large fish, cut +the flesh off one side, make forcemeat of it, and lay it on the fish; +dredge grated bread in it, and butter a dish well; put it in the oven +and bake it. Then take one hundred crawfish, break the shells of the +tails and claws, take out the meat as whole as you can; pound the shells +and add the spawn of a lobster pounded; put them into the soup, and, if +you like, a little veal gravy; give them a boil or two together. Strain +the liquor off into another saucepan, with the tops of French bread, +dried, beat fine, and sifted. Give it a boil to thicken; then brown some +butter, and put in the tails and claws of the crawfish, and some of the +forcemeat made into balls. Lay the baked fish in the middle of the dish, +pour the soup boiling hot on it; if you like, add yolks of eggs, boiled +hard, pounded, and mixed by degrees with the soup. + + +_Curry or Mulligatawny Soup._ + +Boil a large chicken or fowl in a pint of water till half done; add a +table-spoonful of curry powder, with the juice of one lemon and a half; +boil it again gently till the meat is done. + +For a large party you must double the quantity of all the articles, and +always proportion the water to the quantity of gravy you think the meat +will yield. + + +_Eel Soup._ + +Take two pounds of eels; put to them two quarts of water, a crust of +bread, two or three blades of mace, some whole pepper, one onion, and a +bunch of sweet herbs. Cover them close, and let them stew till the +liquor is reduced to one half, and if the soup is not rich enough it +must boil till it is stronger.--Then strain it, toast some bread, and +cut it in small. + +This soup will be as good as if meat were put into it. A pound of eels +makes a pint of soup. + + +_Fish Soup._ + +Stew the heads, tails, and fins, of any sort of flat fish or haddock. +Strain and thicken with a little flour and butter; add pepper, salt, +anchovy, and ketchup, to taste. Cut the fish in thick pieces, and let +them stew gently till done. + + +_French Soup._ + +Take the scrag end of a neck of mutton, or two pounds of any meat, and +make it into very strong broth; then take one large cabbage, three +lettuces, three carrots, one root of celery, and two onions; cut them +all small, and fry them with butter. Pour your broth upon your +vegetables a little at a time, cover it up close, and let it stew three +hours or more. Serve with the vegetables. + + +_Friar's Chicken._ + +Stew a knuckle of veal, a neck of mutton, a large fowl, two pounds of +giblets, two large onions, two bunches of turnips, one bunch of carrots, +a bunch of thyme, and another of sage, eight hours over a very slow +stove, till every particle of juice is extracted from the meat and +vegetables. Take it off the stove, pass it through a hair tamis; have +ready a pound of grated veal, or, what is better, of grated chicken, +with a large bunch of parsley, chopped very fine and mingled with it. +Put this into the broth; set it on the stove again, and while there +break four raw eggs into it. Stir the whole for about a quarter of an +hour and serve up hot. + + +_Giblet Soup._ No. 1. + +Take the desired quantity of strong beef gravy; add to it a few slices +of veal fried in butter; take a piece of butter rolled in flour, and +with it fry some sliced onion and thyme; when made brown, add it to the +soup. When sufficiently stewed, strain and put to it two spoonfuls of +ketchup, a few spoonfuls of Madeira, and a little lemon juice. The +giblets being separately stewed in a pint of water, add their gravy to +the soup. + + +_Giblet Soup._ No. 2. + +Parboil the giblets, and pour the water from them; put them into fresh +water or thin gravy, with a large onion stuck with cloves; season it to +your taste; boil them till the flesh comes from the bones. Mix the yolk +of an egg with flour into a paste; roll it two or three times over with +a rollingpin; cut it in pieces, and thicken the soup with it. + + +_Giblet Soup._ No. 3. + +Take three pair of goose giblets; scald and cut them as for stewing; set +them on the fire in three quarts of water, and when the scum rises skim +them well: put in a bundle of sweet herbs, some cloves, mace, and +allspice, tied in a bag, with some pepper and salt. Stew them very +gently till nearly tender: mix a quarter of a pound of butter with +flour, and put it in, with half a pint of white wine, and a little +cayenne pepper. Stew them till thick and smooth; take out the herbs and +spices; skim well; boil the livers in a quart of water till tender, and +put in. Serve up in a terrine or dish. + + +_Gravy Soup._ No. 1. + +Put two pounds of gravy beef, cut in small pieces, with pepper, salt, +some whole pepper, and a piece of butter, the size of a walnut, into a +stewpan. When drawn to a good gravy, pour in three quarts of boiling +water; add some mace, four heads of celery, one carrot, and three or +four onions. Let them stew gently about an hour and a half; then strain; +add an ounce and half of vermicelli, and let it stew about ten minutes +longer. + + +_Gravy Soup._ No. 2. + +Take two ox melts, cut them in pieces, season them with pepper and salt, +and dredge them with flour. Shred two large onions, fry them of a nice +brown colour, put them at the bottom of the saucepan with a piece of +butter. Take one ox rump, stew it with carrots and celery and twelve +allspice. Then put all together and strain well. This quantity will make +three quarts. You may send the ox rump to table in the soup, if +approved. Two carrots and two heads of celery will be sufficient. + + +_Gravy Soup._ No. 3. + +Cut the lean part of a shin of beef, the same of a knuckle of veal, and +set the bones of both on the fire, in two gallons of water, to make +broth. Put the meat in a stewpan; add some lean bacon or ham, one +carrot, two turnips, two heads of celery, two large onions, a bunch of +sweet herbs, some whole pepper, two race of ginger, six cloves. Set +these over the fire, let it draw till all the gravy is dried up to a +nice brown; then add the broth that is made with the bones. Let it boil +slowly four or five hours. Make the soup the day before you want to use +it, that you may take the fat clean from the top, also the sediment from +the bottom. Have ready some turnips, carrots, and cabbage lettuces, cut +small, and one pint of young peas; add these to your soup; let it boil +one hour, and it will be ready, with salt to your taste. + + +_Hare Soup._ + +Skin the hare, and wash the inside well. Separate the limbs, legs, +shoulders, and back; put them into a stewpan, with two glasses of port +wine, an onion stuck with four cloves, a bundle of parsley, a little +thyme, some sweet basil and marjoram, a pinch of salt, and cayenne +pepper. Set the whole over a slow fire, and let it simmer for an hour; +then add a quart of beef gravy and a quart of veal gravy; let the whole +simmer gently till the hare is done. Strain the meat; then pass the +soup through a sieve, and put a penny roll to soak in the broth. Take +all the flesh of the hare from the bones, and pound it in a mortar, till +fine enough to be rubbed through a sieve, taking care that none of the +bread remains in it. Thicken the broth with the meat of the hare; rub it +all together till perfectly fine, like melted butter, not thicker; heat +it, and serve it up very hot. Be careful not to let it boil, as that +will spoil it. + + +_Another._ + +Half roast a good-sized hare; cut the back and legs in square pieces; +stew the remaining part with five pints of good broth, a bunch of sweet +herbs, three blades of mace, three large shalots, shred fine, two large +onions, one head of celery, one dozen white pepper, eight cloves, and a +slice of ham. Simmer the whole together three hours; then strain and rub +it through a hair sieve with a wooden spoon; return the gravy into a +stewpan; throw in the back and legs, and let it simmer three quarters of +an hour before you send it to table. + + +_Hessian Soup._ + +Take seven pints of water, one pint of split peas, one pound of lean +beef, cut into small slices, three quarters of a pound of potatoes, +three ounces of ground rice, two heads of celery, two onions, or leeks. +Season with pepper and salt, and dried mint, according to your taste. +Let it all boil slowly together till reduced to five pints. + + +_Another._ + +One pound of beef, one pint of split peas, three turnips, four ounces +ground rice, three potatoes, three onions, one head of celery, seven +pints of water. Boil till reduced to six pints; then strain it through a +hair sieve, with a little whole pepper. + + +_Mock Turtle Soup._ No. 1. + +Take a calf's head, very white and very fresh, bone the nose part of it; +put the head into some warm water to discharge the blood; squeeze the +flesh with your hand to ascertain that it is all thoroughly out; blanch +the head in boiling water. When firm, put it into cold water, which +water must be prepared as follows: cut half a pound of fat bacon, a +pound of beef suet, an onion stuck with two cloves, two thick slices of +lemon; put these into a vessel, with water enough to contain the head; +boil the head in this, and take it off when boiled, leaving it to cool. +Then make your sauce in the following manner: put into a stewpan a pound +of ham cut into slices; put over the ham two knuckles of veal, two +large onions, and two carrots; moisten with some of the broth in which +you have boiled the head to half the depth of the meat only; cover the +stewpan, and set it on a slow fire to sweat through; let the broth +reduce to a good rich colour; turn up the meat for fear of burning. When +you have a very good colour, moisten with the whole remaining broth from +the head; season with a very large bundle of sweet herbs, sweet basil, +sweet marjoram, lemon-thyme, common thyme, two cloves, and a bay leaf, a +few allspice, parsley, and green onions and mushrooms. Let the whole +boil together for one hour; then drain it. Put into a stewpan a quarter +of a pound of very fresh butter, let it melt over a very slow fire; put +to this butter as much flour as it can receive till the flour has +acquired a very good brown colour; moisten this gradually with the broth +till you have employed it all; add half a bottle of good white wine; let +the sauce boil that the flour may be well done; take off all the scum +and fat; pass it through a sieve. Cut the meat off the calf's head in +pieces of about an inch square; put them to boil in the sauce; season +with salt, a little cayenne pepper, and lemon juice. Throw in some +forcemeat balls, made according to direction, and a few hard yolks of +eggs, and serve up hot. + + +_Mock Turtle._ No. 2. + +Take a calf's head with the skin on; let it be perfectly well cleaned +and scalded, if it is sent otherwise from the butcher's. You should +examine and see that it is carefully done, and that it looks white and +clean, by raising the skin from the bone with a knife. Boil it about +twenty minutes; put it in cold water for about ten minutes; take the +skin clean from the flesh, and cut it in square pieces. Cut the tongue +out, and boil it until it will peel; then cut it in small pieces, and +put it all together. Line the bottom of a soup-pot with slices of ham, a +bay-leaf, a bunch of thyme, some other herbs, and an onion stuck with +six cloves. Cover all this with a slice of fat bacon, to keep the meat +from burning, dry it in a clean cloth, and lay it in the pot with salt, +cayenne pepper, and as much mace as will lie on a shilling: and cover +the meat over with the parings of the head, and some slices of veal. Add +to it a pint of good strong broth; put the cover over the pot as close +as possible, and let it simmer two hours. When the head is tender, make +the browning as follows: put into a stewpan a good quarter of a pound of +butter; as it boils, dredge in a very little flour, keeping it stirring, +and throw in by degrees an onion chopped very fine, a little thyme, +parsley, &c. picked, also chopped very fine. Put them in by degrees, +stirring all the time; then add a pint of good strong broth, a pint of +good Madeira wine, and all the liquor with your meat in the stewpot. Let +them boil all together, till the spirit of the wine is evaporated, for +that should not predominate. Add the juice of two or three large lemons; +then put in the head, tongue, &c.; skim the fat off as it rises. Dish it +very hot; add forcemeat balls and hard eggs, made thus: take six or +eight and boil them hard; then take the yolks, and pound them in a +mortar with a dust of flour, and half or more of a raw egg, (beaten up) +as you may judge sufficient. Rub it all to a paste; add a little salt; +then roll them into little eggs, and add them, with the forcemeat balls, +to the turtle when you dish it. + + +_Mock Turtle._ No. 3. + +Neat's feet instead of calf's head; that is, two calf's feet and two +neat's feet. + + +_Mock Turtle._ No. 4. + +Two neat's and two calf's feet cut into pieces an inch long, and put +into two quarts of strong mutton gravy, with a pint of Madeira. Take +three dozen oysters, four anchovies, two onions, some lemon-peel, and +mace, with a few sweet herbs; shred all very fine, with half a +tea-spoonful of cayenne pepper, and add them to the feet. Let all stew +together two hours and a quarter. Just before you send it to table, add +the juice of two small lemons, and put forcemeat balls and hard eggs to +it. + + +_Mulligatawny Soup._ No. 1. + +Cut in pieces three fowls; reserve the best pieces of one of them for +the terrine; cut the remainder very small: add to them a pound of lean +ham, some garlic, bay-leaves, spices, whole mace, peppercorns, onions, +pickles of any kind that are of a hot nature, and about four +table-spoonfuls of good curry-powder. Cover the ingredients with four +quarts of strong veal stock, and boil them till the soup is well +flavoured: then strain that to the fowl you have reserved, which must be +fried with onions. Simmer the whole till quite tender, and serve it up +with plain boiled rice. + + +_Mulligatawny Soup._ No. 2. + +Boil a knuckle of veal of about five pounds weight; let it stand till +cold; then strain, and fry it in a little butter. Strain the liquor, and +leave it till cold; take the fat off. Fry four onions brown in butter, +add four dessert spoonfuls of curry-powder, a little turmeric, a little +cayenne; put all these together in the soup. Let it simmer for two +hours, and if not then thick enough, add a little suet and flour, and +plain boiled rice to eat with it; and there should be a chicken or fowl, +half roasted, and cut up in small pieces, then fried in butter of a +light brown colour, and put into the soup instead of the veal, as that +is generally too much boiled. + + +_Mulligatawny Soup._ No. 3. + +Have some good broth made, chiefly of the knuckle of veal: when cold +skim the fat off well, and pass the broth when in a liquid state through +the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is +preferable to rabbit,) fry it well, with four or five middle-sized +onions shred fine; shake a table-spoonful of curry-powder over it, and +put it into the broth. Let it simmer three hours, and serve it up with a +seasoning of cayenne pepper. + + +_Onion Soup._ No. 1. + +Take twelve large Spanish onions, slice and fry them in good butter. Let +them be done very brown, but not to burn, which they are apt to do when +they are fried. Put to them two quarts of boiling water, or weak veal +broth; pepper and salt to your taste. Let them stew till they are quite +tender and almost dissolved; then add crumbs of bread made crisp, +sufficient to make it of a proper thickness. Serve hot. + + +_Onion Soup._ No. 2. + +Boil three pounds of veal with a handful of sweet herbs, and a little +mace; when well boiled strain it through a sieve, skim off all the fat. +Pare twenty-five onions; boil them soft, rub them through a sieve, and +mix them with the veal gravy and a pint of cream, salt, and cayenne +pepper, to your taste. Give it a boil and serve up; but do not put in +the cream till it comes off the fire. + + +_Onion Soup._ No. 3. + +Take two quarts of strong broth made of beef; twelve onions; cut these +in four quarters, lay them in water an hour to soak. Brown four ounces +of butter, put the onions into it, with some pepper and salt, cover them +close, and let them stew till tender: cut a French loaf into slices, or +sippets, and fry them in fresh butter; put them into your dish, and boil +your onions and butter in your soup. When done enough, squeeze in the +juice of a lemon, and pour it into your dish with the fried sippets. You +may add poached eggs, if it pleases your palate. + + +_Ox Head Soup._ + +Bone the head and cut it in pieces; wash it extremely clean from the +blood; set it on the fire in three gallons of water. Put in a dozen +onions, eight turnips, six anchovies, and a bundle of sweet herbs. Let +all stew together very gently, till it is quite tender. Carefully skim +off all the fat as it boils, but do not stir it. Take cabbage lettuce, +celery, chervil, and turnips, all boiled tender and cut small; put them +into the soup, and let them boil all together half an hour. + + +_Another._ + +To half an ox's head put three gallons of water, and boil it three +hours. Clean and cut it small and fine; let it stew for an hour with one +pint of water, which must be put to it boiling; then add the three +gallons boiling. + + +_Green Pea Soup._ No. 1. + +Take a knuckle of veal of about four pounds, chop it in pieces, and set +it on the fire in about six quarts of water, with a small piece of lean +ham, three or four blades of mace, the same of cloves, about two dozen +peppercorns, white and black, a small bundle of sweet herbs and parsley, +and a crust of French roll toasted crisp. Cover close, and let it boil +very gently over a slow fire till reduced to one half; then strain it +off, and add a full pint of young green peas, a fine lettuce, cut small, +four heads of celery, washed and cut small, about a quarter of a pound +of fresh butter made hot, with a very little flour dredged into it, and +some more lettuce cut small and thrown in. Just fry it a little; put it +into the soup; cover it close, and let it stew gently over a slow fire +two hours. Have a pint of old peas boiled in a pint of water till they +are very tender, then pulp them through a sieve; add it to the soup, and +let it all boil together, putting in a very little salt. There should be +two quarts. Toast or fry some crust of French roll in dice. + + +_Green Pea Soup._ No. 2. + +Put one quart of old green peas into a gallon of water, with a bunch of +mint, a crust of bread, and two pounds of fresh meat of any sort. When +these have boiled gently for three hours, strain the pulp through a +colander; then fry spinach, lettuce, beet, and green onions, of each a +handful, not too small, in butter, and one pint of green peas, boiled; +pepper and salt. Mix all together, and let them just boil. The spinach +must not be fried brown, but kept green. + + +_Green Pea Soup._ No. 3. + +Boil the shells of your youngest peas in water till all the sweetness is +extracted from them; then strain, and in that liquor boil your peas for +the soup, with whole pepper and salt. When boiled, put them through a +colander; have ready the young peas boiled by themselves; put a good +piece of butter in a frying-pan with some flour, and into that some +lettuce and spinach; fry it till it looks green, and put it into the +soup with the young peas. When the greens are tender, it is done enough. + + +_Green Pea Soup._ No. 4. + +Boil a quart of old peas in five quarts of water, with one onion, till +they are soft; then work them through a sieve.--Put the pulp in the +water in which the peas were boiled, with half a pint of young peas, and +two cabbage lettuces, cut in slices; then let it boil half an hour; +pepper and salt, to your taste.--Add a small piece of butter, mixed with +flour, and one tea-spoonful of loaf sugar. + + +_Green Pea Soup._ No. 5. + +Make a good stock for your soup of beef, mutton, and veal; season to +your palate; let it stand till cold, then take off all the fat. Take +some old peas, boil them in water, with a sprig of mint and a large +lettuce, strain them through a sieve; mix them with your soup till of +proper thickness. Then add three quarters of a pint of cream; simmer it +up together, and have ready half a pint of young peas, or asparagus, +ready boiled to throw in. If the soup is not of a fine green, pound some +spinach, and put in a little of the juice, but not too much. + + +_Green Pea Soup._ No. 6. + +Take a quart of old peas, three or four cabbage lettuces, two heads of +celery, two leeks, one carrot, two or three turnips, two or three old +onions, and a little spinach that has been boiled; put them over the +fire with some good consommé, and let them do gently, till all are very +tender. Rub the whole through a tamis, or hair-sieve; put it in the pot. +Have about half a pint of very young peas, and the hearts of two cabbage +lettuces, cut fine and stewed down in a little broth. Put all together, +with a small faggot of mint, and let it boil gently, skimming it well. +When going to table, put into it fried bread, in dice, or crust of +French roll. This quantity will be sufficient for a terrine. + + +_Winter Pea Soup._ + +Take two quarts of old peas, a lettuce, a small bit of savoury, a +handful of spinach, a little parsley, a cucumber, a bit of hock of +bacon; stew all together till tender. Rub the whole through a colander; +add to it some good gravy, and a little cayenne or common pepper. These +quantities will be sufficient for a large terrine. Send it up hot with +fried bread. + + +_Pea Soup._ No. 1. + +Take two pints of peas, one pound of bacon, two bunches of carrots and +onions, two bunches of parsley and thyme; moisten the whole with cold +water, and let them boil for four hours, adding more water to them if +necessary. When quite done, pound them in a mortar, and then rub them +through a sieve with the liquor in which they have been boiling. Add a +quart of the mixed jelly soup, boil it all together, and leave it on a +corner of the fire till served. It must be thick and smooth as melted +butter, and care taken throughout that it does not burn. + + +_Pea Soup._ No. 2. + +Take about three or four pounds of lean beef; cut it in pieces and set +it on the fire in three gallons of water, with nearly one pound of ham, +a small bundle of sweet herbs, another of mint, and forty peppercorns. +Wash a bunch of celery clean, put in the green tops; then add a quart of +split peas. Cover it close, and let the whole boil gently till two parts +out of three are wasted. Strain it off, and work it through a colander; +put it into a clean saucepan with five or six heads of celery, washed +and cut very small; cover it close, and let it stew till reduced to +about three quarts: then cut some fat and lean bacon in dice, fry them +just crisp; do the same by some bread, and put both into the soup. +Season it with salt to your taste. When it is in the terrine, rub a +little dried mint over it. If you chuse it, boil an ox's palate tender, +cut it in dice, and put in, also forcemeat balls. + + +_Pea Soup._ No. 3. + +To a quart of split peas put three quarts of water, two good turnips, +one large head of celery, four onions, one blade of ginger, one spoonful +of flour of mustard, and a small quantity of cayenne, black pepper, and +salt. Let it boil over a slow fire till it is reduced to two quarts; +then work it through a colander with a wooden spoon. Set it on the fire, +and let it boil up; add a quarter of a pound of butter mixed with flour; +beat up the yolks of three eggs, and stir it well in the soup. Gut a +slice of bread into small dice; fry them of a light brown; put them into +your soup-dish, and pour the soup over them. + + +_Pea Soup._ No. 4. + +Boil one onion and one quart of peas in three quarts of water till they +are soft; then work them through a hair sieve. Mix the pulp with the +water in which the peas were boiled; set it over the fire and let it +boil; add two cabbage lettuces, cut in slices, half a pint of young +peas, and a little salt. Let it boil quickly half an hour; mix a little +butter and flour, and boil in the soup. + + +_Portable Soup._ + +Strip all the skin and fat off a leg of veal; then cut all the fleshy +parts from the bone, and add a shin of beef, which treat in the same +way; boil it slowly in three gallons of water or more according to the +quantity of the meat; let the pot be closely covered: when you find it, +in a spoon, very strong and clammy, like a rich jelly, take it off and +strain it through a hair sieve into an earthen pan. After it is +thoroughly cold, take off any fat that may remain, and divide your jelly +clear of the bottom into small flatfish cakes in chinaware cups covered. +Then place these cups in a large deep stewpan of boiling water over a +stove fire, where let it boil gently till the jelly becomes a perfect +glue; but take care the water does not get into the cups, for that will +spoil it all. These cups of glue must be taken out, and, when cold, turn +out the glue into a piece of new coarse flannel, and in about six hours +turn it upon more fresh flannel, and keep doing this till it is +perfectly dry--if you then lay it by in a dry warm place, it will +presently become like a dry piece of glue. When you use it in +travelling, take a piece the size of a large walnut, seasoning it with +fresh herbs, and if you can have an old fowl, or a very little bit of +fresh meat, it will be excellent. + + +_Potato Soup._ + +Five large carrots, two turnips, three large mealy potatoes, seven +onions, three heads of celery; slice them all thin, with a handful of +sweet herbs; put them into one gallon of water, with bones of beef, or a +piece of mutton; let them simmer gently till the vegetables will pulp +through a sieve. Add cayenne pepper, salt, a pint of milk, or half a +pint of cream, with a small piece of butter beaten up with flour. + + +_Rabbit Soup._ + +One large rabbit, one pound of lean ham, one onion, one turnip, and some +celery, two quarts of water; let them boil till the rabbit is tender. +Strain off the liquor; boil a pint of cream, and add it to the best part +of the rabbit pounded; if not of the thickness you wish, add some flour +and butter, and rub it through a sieve. It must not be boiled after the +cream is added. + + +_Root Soup._ + +Potatoes, French turnips, English turnips, carrots, celery, of each six +roots; pare and wash them; add three or four onions; set them on the +fire with the bones of a rump of beef, or, if you have no such thing, +about two pounds of beef, or any other beef bones. Chop them up, and put +them on the fire with water enough to cover them; let them stew very +gently till the roots are all tender enough to rub through a sieve. This +done, cut a few roots of celery small, and put it to the strained soup. +Season it with pepper and salt, and stew it gently till the celery is +tender; then serve it with toast or fried bread. A bundle of herbs may +be boiled in it, just to flavour it, and then taken out. + + +_Scotch Leek Soup._ + +You make this soup to most advantage the day after a leg of mutton has +been boiled, into the liquor from which put four large leeks, cut in +pieces. Season with pepper and salt, and let it boil gently for a +quarter of an hour. Mix half a pint of oatmeal with cold water till +quite smooth; pour this into the soup; let it simmer gently half an hour +longer; and serve it up. + + +_To brown or colour Soup._ + +To brown soup, take two lumps of loaf-sugar in an iron spoon; let it +stand on the stove till it is quite black, and put it into soup. + + +_Seasoning for Soups and Brown Sauces._ + +Salt a bullock's liver, pressing it thoroughly with a great weight for +four days. Take ginger and every sort of spice that is used to meat, and +half a pound of brown sugar, a good quantity of saltpetre, and a pound +of juniper-berries. Rub the whole in thoroughly, and let it lie six +weeks in the liquor, boiling and skimming every three days, for an hour +or two, till the liver becomes as hard as a board. Then steep it in the +smoke liquor that is used for hams, and afterwards hang it up to smoke +for a considerable time. When used, cut slices as thin as a wafer, and +stew them down with the jelly of which you make your sauce or soup, and +it will give a delightful flavour. + + +_Soup._ No. 1. + +A quarter of a pound of portable soup, that is, one cake, in two quarts +of boiling water; vegetables to be stewed separately, and added after +the soup is dissolved. + + +_Soup._ No. 2. + +Take a piece of beef about a stone weight, and a knuckle of veal, eight +or ten onions, a bunch of thyme and parsley, an ounce of allspice, ten +cloves, some whole pepper and salt; boil all these till the meat is all +to pieces. Strain and take off the fat. Make about a quart of brown beef +gravy with some of your broth; then take half a pound of butter and a +good handful of flour mixed together, put it into a stewpan, set it +over a slow fire, keeping it stirring till very brown; have ready what +herbs you design for your soup, either endive or celery; chop them, but +not too small; if you wish for a fine soup add a palate and sweetbreads, +the palate boiled tender, and the sweetbreads fried, and both cut into +small pieces. Put these, with herbs, into brown butter; put in as much +of your broth as you intend for your soup, which must be according to +the size of your dish. Give them a boil or two, then put in a quart of +your gravy, and put all in a pot, with a fowl, or what you intend to put +in your dish. Cover it close, and, let it boil an hour or more on a slow +fire. Should it not be seasoned enough, add more salt, or what you think +may be necessary: a fowl, or partridge, or squab pigeons, are best +boiled in soup and to lie in the dish with it. + + +_Soup._ No. 3. + +Cut three pounds of beef and one pound of veal in slices and beat it. +Put half a pound of butter and a piece of bacon in your pan, brown it, +and sprinkle in half a spoonful of flour. Cut two onions in; add pepper +and salt, a bit of mace, and some herbs, then put in your meat, and fry +it till it is brown on both sides. Have in readiness four quarts of +boiling water, and a saucepan that will hold both water and what is in +your frying-pan. Cover it close; set it over a slow fire and stew it +down, till it is wasted to about five pints; then strain it off, and add +to it what soup-herbs you like, according to your palate. Celery and +endive must be first stewed in butter; and peas and asparagus first +boiled, and well drained from the butter, before you put it to the soup. +Stew it some time longer, and skim off all the fat; then take a French +roll, which put in your soup-dish; pour in your soup, and serve it up. +Just before you take it off the fire, squeeze in the juice of a lemon. + +If veal alone is used, and fowl or chicken boiled in it and taken out +when enough done, and the liquor strained, and the fowl or chicken put +to the clear liquor, with vermicelli, you will have a fine white soup; +and the addition of the juice of a lemon is a great improvement. + +The French cooks put in chervil and French turnips, lettuce, sorrel, +parsley, beets, a little bit of carrot, a little of parsnips, this last +must not boil too long--all to be strained off: to be sent up with +celery, endive (or peas) or asparagus, and stuffed cucumbers. + + +_Soup without Meat._ + +Take two quarts of water, a little pepper, salt, and Jamaica pepper, a +blade of mace, ten or twelve cloves, three or four onions, a crust of +bread, and a bunch of sweet herbs; boil all these well. Take the white +of two or three heads of endive, chopped, but not too small. Put three +quarters of a pound of butter in a stewpan that will be large enough to +hold all your liquor. Set it on a quick fire till it becomes very brown; +then put a little of your liquor to prevent its turning, or oiling; +shake in as much flour as will make it rather thick; then put in the +endive and an onion shred small, stirring it well. Strain all your +liquor, and put it to the butter and herbs; let it stew over a slow fire +almost an hour. Dry a French roll, and let it remain in it till it is +soaked through, and lay it in your dish with the soup. You may make this +soup with asparagus, celery, or green peas, but they must be boiled +before you put them to the burnt butter. + + +_Soup for the Poor._ + +Eight pails of water, two quarts of barley, four quarts of split peas, +one bushel of potatoes, half a bushel of turnips, half a bushel of +carrots, half a peck of onions, one ounce of pepper, two pounds of salt, +an ox's head, parsley, herbs, boiled six hours, produce one hundred and +thirty pints. Boil the meat and take off the first scum before the other +ingredients are put in. + + +_Another._ + +To feed one hundred and thirty persons, take five quarts of Scotch +barley, one quart of Scotch oatmeal, one bushel of potatoes, a bullock's +head, onions, &c., one pound and half of salt. + + +_Soup and Bouilli_ + +may be made of ox-cheek, stewed gently for some hours, and well skimmed +from the fat, and again when cold. Small suet dumplings are added when +heated for table as soup. + + +_Soupe à la Reine, or Queen's Soup._ + +Soak a knuckle of veal and part of a neck of mutton in water; put them +in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil +and scum it; then season with a head or two of celery; boil this down; +take half a pound of blanched almonds, and beat them; take two fowls, +half roasted, two sweetbreads set off; beat these in a mortar, put them +in your stock, with the crumbs of two French rolls; then rub them +through a tamis and serve up. + + +_Another._ + +For a small terrine take about three quarters of a pound of almonds; +blanch, and pound them very fine. Cut up a fowl, leaving the breast +whole, and stew in consommé. When the breast is tender, take it out, +(leaving the other parts to stew with the consommé) pound it well with +the almonds and three hard-boiled yolks of eggs, and take it out of the +mortar. Strain the consommé, and put it, when the fat is skimmed off, to +the almonds, &c. Have about a quarter of a pint of Scotch barley boiled +very tender, add it to the other ingredients, put them into a pot with +the consommé, and stir it over the fire till it is boiling hot and well +mixed. Rub it through a tamis, and season it with a little salt; it must +not boil after being rubbed through. + + +_Soupe Maigre._ No. 1. + +Take the white part of eight loaved lettuces, cut them as small as dice, +wash them and strain them through a sieve. Pick a handful of purslain +and half a handful of parsley, wash and drain them. Cut up six large +cucumbers in slices about the thickness of a crown-piece. Peel and mince +four large onions, and have in readiness three pints of young green +peas. Put half a pound of fresh butter into your stewpan; brown it of a +high colour, something like that of beef gravy. Put in two ounces of +lean bacon cut clean from the rind, add all your herbs, peas, and +cucumbers, and thirty corns of whole pepper; let these stew together for +ten minutes; keep stirring to prevent burning. Put one gallon of boiling +water to a gallon of small broth, and a French roll cut into four pieces +toasted of a fine yellow brown. Cover your stewpan, and let it again +stew for two hours. Add half a drachm of beaten mace, one clove beaten, +and half a grated nutmeg, and salt to your taste. Let it boil up, and +squeeze in the juice of a lemon. Send it to table with all the bread and +the herbs that were stewed in it. + + +_Soupe Maigre._ No. 2. + +Take of every vegetable you can get, excepting cabbage, in such quantity +as not to allow any one to predominate; cut them small and fry them +brown in butter; add a little water, and thicken with flour and butter. +Let this stew three hours very gently; and season to your taste. The +French add French rolls. + + +_Soupe Maigre._ No. 3. + +Half a pound of butter, put in a stewpan over the fire, and let it +brown. Cut two or three onions in slices, two or three heads of celery, +two handfuls of spinach, a cabbage, two turnips, a little parsley, three +cabbage lettuces, a little spice, pepper and salt. Stew all these about +half an hour; then add about two quarts of water, and let it simmer till +all the roots are tender. Put in the crust of a French roll, and send +it to table. + + +_Soupe Maigre._ No. 4. + +Cut three carrots, three turnips, three heads of celery, three leeks, +six onions, and two cabbage lettuces in small pieces; put them in your +stewpan with a piece of butter, the size of an egg, a pint of dried or +green peas, and two quarts of water, with a little pepper and salt. +Simmer the whole over the fire till tender; then rub it through a sieve +or tamis; add some rice, and let it simmer an hour before you serve it +up. + + +_Soupe Maigre._ No. 5. + +Take three carrots, three turnips, three heads of celery, three leeks, +six onions, two cabbage lettuces; cut them all in small pieces, and put +them in your stewpan, with a piece of butter about the size of an egg, +and a pint of dried or green peas, and two quarts of water. Simmer them +over the fire till tender, then rub through a sieve or tamis. Add some +rice, and let it simmer an hour before you serve it up. + + +_Soupe Santé, or Wholesome Soup._ + +Take beef and veal cut in thin slices; put sliced turnips, carrots, +onions, bacon, in the bottom of your stewpan; lay your meat upon these, +and over it some thin thyme, parsley, a head or two of celery. Cover the +whole down; set it over a charcoal fire; draw it down till it sticks to +the bottom; then fill up with the above stock. Let it boil slowly till +the goodness is extracted from your meat; then strain it off. Cut and +wash some celery, endive, sorrel, a little chervil, spinach, and a piece +of leek; put these in a stewpan, with a bit of butter. Stew till tender, +then put this in your soup; give it a boil up together, and skim the fat +off. Cut off the crust of French rolls; dry and soak them in some of +your soup; put them into it, and serve your soup. + + +_Spanish Soup._ + +Put the scrag end of a neck of veal, two calves' feet, two pounds of +fresh beef, one old fowl, into a pot well tinned, with six quarts of +water, and a little salt, to raise the scum, which must be very +carefully taken off. Let these boil very gently two hours and a half, +till the water is reduced to four quarts; then take out all the meat, +strain the broth, and put to it a small quantity of pepper, mace, +cloves, and cinnamon, finely pounded, with four or five cloves of +garlic. A quarter of an hour afterwards add eight or ten ounces of rice, +with six ounces of ham or bacon, and a drachm of saffron put into a +muslin bag. Observe to keep it often stirred after the rice is in, till +served up. It will be ready an hour and a half after the saffron is in. +You should put a fowl into it an hour before it is ready, and serve it +up whole in the soup. + +This soup will keep two or three days. + + +_Turnip Soup._ + +Make a good strong gravy of beef or mutton; let it stand till cold; take +off all the fat; pare some turnips and slice them thin; stew them till +tender, then strain them through a sieve; mix the pulp with the gravy, +till of a proper thickness:--then add three quarters of a pint of cream; +boil it up, and send it to table. + + +_Veal Soup._ + +Take a knuckle of veal, and chop it into small pieces; set it on the +fire with four quarts of water, pepper, mace, a few herbs, and one large +onion. Stew it five or six hours; then strain off the spice, and put in +a pint of green peas until tender. Take out the small bones, and send +the rest up with the soup. + + +_Vegetable Soup._ No. 1. + +Take a quart of beef jelly and the same quantity of veal jelly: boil it, +have some carrots and turnips, cut small, previously boiled in a little +of the jelly; throw them in, and serve it up hot. + + +_Vegetable Soup._ No. 2. + +Take two cabbage and two coss lettuces, one hard cabbage, six onions, +one large carrot, two turnips, three heads of celery, a little tarragon, +chervil, parsley, and thyme, chopped fine, and a little flour fried in a +quarter of a pound of butter (or less will do). Then add three quarts of +boiling water; boil it for two hours, stir it well, and add, before +sending it to table, some crumbs of stale bread: the upper part of the +loaf is best. + + +_Vegetable Soup._ No. 3. + +Let a quantity of dried peas (split peas), or haricots, (lentils) be +boiled in common water till they are quite tender; let them then be +gradually passed through a sieve with distilled water, working the +mixture with a wooden spoon, to make what the French call a _puré_: and +let it be made sufficiently liquid with distilled water to bear boiling +down. Then let a good quantity of fresh vegetables, of any or all kinds +in their season, especially carrots, lettuces, turnips, celery, spinach, +with always a few onions, be cut into fine shreds, and put it into +common boiling water for three or four minutes to blanch; let them then +be taken out with a strainer, added to and mixed with the _puré_, and +the whole set to boil gently at the fire for at least two hours. A few +minutes before taking the soup from the fire, let it be seasoned to the +taste with pepper and salt. + +The soup, when boiling gently at the fire, should be very frequently +stirred, to prevent its sticking to the side of the pan, and acquiring a +burnt taste. + + +_Vegetable Soup._ No. 4. + +Cut two potatoes, one turnip, two heads of celery, two onions, one +carrot, a bunch of sweet herbs; put them all into a stewpan; cover +close; draw them gently for twenty minutes, then put two quarts of good +broth, let it boil gently, and afterwards simmer for two hours. Strain +through a fine sieve; put it into your pan again; season with pepper and +salt, and let it boil up. + + +_Vegetable Soup._ No. 5. + +Take four turnips, two potatoes, three onions, three heads of celery, +two carrots, four cabbage lettuces, a bunch of sweet herbs, and parsley. +The vegetables must be cut in slices; put them into a stewpan, with half +a pint of water; cover them close; set them over the fire for twenty +minutes to draw; add three pints of broth or water, and let it boil +quickly. When the vegetables are tender rub them through a sieve. If you +make the soup with water, add butter, flour, pepper, and salt. Let it be +of the thickness of good cream, and add some fine crumbs of bread with +small dumplings. + + +_Vermicelli Soup._ + +Break the vermicelli a little, throw it into boiling water, and let it +boil about two minutes. Strain it in a sieve, and throw it into cold +water: then strain and put it into a good clear consommé, and let it +boil very slowly about a quarter of an hour. When it is going to table, +season with a little salt, and put into it a little crust of French +roll. + + +_West India Soup, called Pepper Pot._ + +A small knuckle of veal and a piece of beef of about three pounds, seven +or eight pounds of meat in all; potherbs as for any other soup. When the +soup is skimmed and made, strain it off. The first ingredient you add to +the soup must be some dried ocre (a West India vegetable), the quantity +according to your judgment. It is hard and dry, and therefore requires +a great deal of soaking and boiling. Then put in the spawn of the +lobsters you intend for your soup, first pounding it very fine, and +mixing it by degrees with a little of your soup cooled, or it will be +lumpy, and not so smooth as it should be. Put it into the soup-pot, and +continue to stir some time after it is in. Take about two middling +handfuls of spinach and about six hearts of the inside of very nice +greens; scald both greens and spinach before you put them to the soup, +to take off the rawness; the greens require most scalding. Squeeze them +quite dry, chop and put them into the soup; then add all the fat and +inside egg and spawn you can get from the lobsters, also the meat out of +the tails and claws. Add the green tops only of a large bundle of +asparagus, of the sort which they call sprew-grass, previously scalded; +a few green peas also are very good. After these ingredients are in, the +soup should no more than simmer; and when the herbs are sufficiently +tender it is done enough. This soup is not to be clear, on the contrary +thick with the lobster, and a perfect mash with the lobster and greens. +You are to put in lobster to your liking; I generally put in five or +six, at least of that part of them which is called fat, egg, and inside +spawn, sufficient to make it rich and good. It should look quite yellow +with this. Put plenty of the white part also, and in order that none of +the goodness of the lobsters should be lost, take the shells of those +which you have used, bruise them in a mortar, and boil them in some of +the broth, to extract what goodness remains; then strain off the liquor +and add it to the rest. Scoop some potatoes round, half boiling them +first, and put into it. Season with red pepper. Put in a piece of nice +pickled pork, which must be first scalded, for fear of its being too +salt; stew it with the rest and serve it. + + +_White Soup._ No. 1. + +Take two chickens; skin them; take out the lungs and wash them +thoroughly; put them in a stewpan with some parsley. Add a quart of veal +jelly, and stew them in this for one hour over a very slow fire. Then +take out the chickens, and put a penny roll to soak in the liquor; take +all the flesh of the chickens from the bones, and pound it in a mortar, +with the yolk of three eggs boiled hard. Add the bread (when soaked +enough) and pound it also with them; then rub the whole finely through a +sieve. Add a quart more jelly to the soup, and strain it through a +sieve; then put the chicken to the soup. Set a quart of cream on the +fire till it boils, stirring it all the time; when ready to serve, pour +that into the soup and mix it well together. Have ready a little +vermicelli, boiled in a little weak broth, to throw into the soup, when +put into the terrine. + + +_White Soup._ No. 2. + +Have good stock made of veal and beef; then take about a pound of veal, +and the like quantity of ham, cut both into thin slices, and put them +into a stewpan, with a pint of water and two onions cut small. Set it on +the fire and stew it down gently, till it is quite dry, and of a rather +light brown colour; then add the stock, and let it all stew till the +veal and ham are quite tender. Strain it off into the stewpot; add a +gill or more of cream, some blanched rice boiled tender, the quantity to +your own judgment, the yolks of six eggs beaten up well with a little +new milk: let the soup be boiling hot before the eggs are added, which +put to it by degrees, keeping it stirring over a slow fire. Serve it +very hot: to prevent curdling, put the soup-pot into a large pot of +boiling water, taking care that not the least drop of water gets in, and +so make it boiling hot. + + +_White Soup._ No. 3. + +Cut one pound of veal, or half a fowl, into small pieces; put to it a +few sweet herbs, a crust of bread, an ounce of pearl barley well washed. +Set it over a slow fire, closely covered; let it boil till half is +consumed; then strain it and take off the fat. Have ready an ounce of +sweet almonds blanched, pound them in a marble mortar, adding a little +soup to prevent their oiling. Mix all together. When you send it up, add +one third of new milk or cream, salt and pepper to taste. + + +_White Soup._ No. 4. + +Take a knuckle of veal, and put water according to the quantity of soup +you require; let it boil up and skim it; then put in three ounces of +lean bacon or ham, with two heads of celery, one carrot, one turnip, two +onions, and three or four blades of mace, and boil for three or four +hours. When properly boiled, strain it off, taking care to skim off all +the fat; then put into it two ounces of rice, well boiled, half a pint +of cream beaten up, and five or six yolks of eggs. When ready to serve, +pour the soup to the eggs backward and forward to prevent it from +curdling, and send it to table. You must boil the soup once after you +add the cream, and before you put it to the eggs. Three laurel leaves +put into it in summer and six in winter make a pleasant addition, +instead of sweet almonds. + + +_White Soup._ No. 5. + +Make your stock with veal and chicken, and beat half a pound of almonds +in a mortar very fine, with the breast of a fowl. Put in some white +broth, and strain off. Stove it gently, and poach eight eggs, and lay in +your soup, with a French roll in the middle, filled with minced chicken +or veal, and serve very hot. + + +_White Soup._ No. 6. + +Take a knuckle of veal; stew it with celery, herbs, slices of ham, and a +little cayenne and white pepper; season it to your taste. When it is +cleared off, add one pound of sweet almonds, a pint of cream, and the +yolks of eight eggs, boiled hard and finely bruised. Mix these all +together in your soup; let it just boil, and send it up hot. You may add +a French roll; let it be nicely browned. + +The ingredients here mentioned will make four quarts. + + +_White Soup._ No. 7. + +Stock from a boiled knuckle of veal, thickened with about two ounces of +sweet almonds, beaten to a paste, with a spoonful of water to prevent +their oiling; a large slice of dressed veal, and a piece of crumb of +bread, soaked in good milk, pounded and rubbed through a sieve; a bit of +fresh lemon-peel and a blade of mace in the finest powder. Boil all +together about half an hour, and stir in about a pint of cream without +boiling. + + + + +BROTHS. + + +_Broth for the Poor._ + +A good wholesome broth may be made at a very reasonable rate to feed the +poor in the country. The following quantities would furnish a good meal +for upwards of fifty persons. + +Take twenty pounds of the very coarse parts of beef, five pounds of +whole rice, thirteen gallons of water; boil the meat in the water first, +and skim it very well; then put in the rice, some turnips, carrots, +leeks, celery, thyme, parsley, and a good quantity of potatoes; add a +good handful of salt, and boil them all together till tender. + + +_Another._ + +Four hundred quarts of good broth for the poor may be made as +follows:--Good beef, fifty pounds weight; beeves' cheeks, and legs of +beef, five; rice, thirty pounds; peas, twenty-three quarts; black +pepper, five ounces and a half; cayenne pepper, half an ounce; ground +ginger, two ounces; onions, thirteen pounds; salt, seven pounds and a +half; with celery, leeks, carrots, dried mint, and any other vegetable. + + +_Broth for the Sick._ No. 1. + +Boil one ounce of very lean veal, fifteen minutes in a little butter, +and then add half a pint of water; set it over a very slow fire, with a +spoonful of barley and a piece of gum arabic about the size of a nut. + + +_Broth for the Sick._ No. 2. + +Put a leg of beef and a scrag of mutton cut in pieces into three or four +gallons of water, and let them boil twelve hours, occasionally stirring +them well; and cover close. Strain the broth, and let it stand till it +will form a jelly; then take the fat from the top and the dross from the +bottom. + + +_Broth for the sick._ No. 3. + +Take twelve quarts of water, two knuckles of veal, a leg of beef, or two +shins, four calves' feet, a chicken, a rabbit, two onions, cloves, +pepper, salt, a bunch of sweet herbs. Cover close, and let the whole +boil till reduced to six quarts. Strain and keep it for use. + + +_Barley Broth._ + +Take four or five pounds of the lean end of a neck of mutton, soak it +well in cold water for some time, then put it in a saucepan with about +four quarts of water and a tea-cupful of fine barley. Just before it +boils take it off the fire and skim it extremely well; put in salt and +pepper to your taste, and a small bundle of sweet herbs, which take out +before the broth is sent up. Then let it boil very gently for some hours +afterwards; add turnips, carrots, and onions, cut in small pieces, and +continue to boil the broth till the vegetables are quite done and very +tender. When nearly done it requires to be stirred frequently lest the +barley should adhere. + + +_Another._ + +Put on whatever bones you have; stew them down well with a little whole +pepper, onions, and herbs. When done, strain it off, and next day take +off all the fat. Take a little pearl barley, boil it a little and strain +it off; put it to the broth, add a coss lettuce, carrot, and turnip, cut +small. Boil all together some time, and serve it up. + + +_Chervil Broth for Cough._ + +Boil a calf's liver and two large handfuls of chervil in four quarts of +spring water till reduced to one quart. Strain it, and take a +coffee-cupful night and morning. + + +_Hodge-Podge._ + +Stew a scrag of mutton: put in a peck of peas, a bunch of turnips cut +small, a few carrots, onions, lettuce, and some parsley. When +sufficiently boiled add a few mutton chops, which must stew gently till +done. + + +_Leek Porridge._ + +Peel twelve leeks; boil them in water till tender; take them out and put +them into a quart of new milk; boil them well; thicken up with oatmeal, +and add salt according to the taste. + + +_Madame de Maillet's Broth._ + +Two ounces of veal, six carrots, two turnips, one table-spoonful of gum +arabic, one table-spoonful of rice, two quarts of water; simmer for +about two hours. + + +_Mutton Broth._ + +The bone of a leg of mutton to be chopped small, and put into the +stewpan with vegetables and herbs, together with a little drop of water, +and drawn as gravy soup; add boiling water. + + +_Pork Broth._ + +Take a leg of pork fresh cut up; beat it and break the bone; put it into +three gallons of soft water, with half an ounce of mace and the same +quantity of nutmeg. Let it boil very gently over a slow fire, until two +thirds of the water are consumed. Strain the broth through a fine sieve, +and when it is cold take off the fat. Drink a large cupful in the +morning fasting, and between meals, and just before going to bed, +warmed. Season it with a little salt. This is a fine restorative. + + +_Potage._ + +Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs, +a little mace and whole pepper, and a handful of salt. When the meat is +boiled to rags or to a very strong broth, strain it through a hair +sieve, and when it is cold, take off the fat. With raw beef make a gravy +thus: cut your beef in pieces, put them in a frying-pan with a piece of +butter or a slice of bacon, fry it very brown, then put it to some of +your strong broth, and when it grows browner and thick till it becomes +reduced to three pints of gravy, fill up your strong broth to boil with +a piece of butter and a handful of sweet herbs. Afterwards a chicken +must be boiled and blanched and cut in slices; and two or three +sweetbreads fried very brown; a turnip also sliced and fried. Boil all +these half an hour, and put them in the dish in which you intend to +serve up, with three French rolls (cut in halves) and set it over a fire +with a quart of your gravy, and some of your broth, covered with a dish, +till it boils very fast, and as it reduces fill up with your broth till +your bread is quite soaked. You may put into the dish either a duck, +pigeon, or any bird you please; but whichever you choose, roast it +first, and then let it boil in the dish with your bread. This may be +made a pea soup, by only rubbing peas through a sieve. + + +_Scotch Pottage._ + +Place a tin saucepan on the fire with some boiling water; stir in Scotch +oatmeal till it is of the desired consistence: when done, pour it in a +basin and add milk or cream to it. It is more nutritious to make it of +milk instead of water, if the stomach will bear it. The Scotch peasantry +live entirely on this strengthening food. The best Scotch oatmeal is to +be bought at Dudgeon's, in the Strand. + + +_Scotch Broth._ + +Boil very tender a piece of thin brisket of beef, with trimmings of any +other meat, or a piece of gravy beef; cut it into square pieces; strain +off the broth and put it in a soup-pot; add the beef, cut in squares, +with plenty of carrots, turnips, celery, and onions, cut in shapes and +well boiled before put to the broth, and, if liked, some very small suet +dumplings first boiled. Season it to your palate. + + +_Turnip Broth._ + +Have a sufficient quantity of good strong broth as for any other soup, +taking care that it is not too strongly flavoured by any of the roots +introduced into it. Peel a good quantity of the best turnips, selecting +such as are not bitter. Sweat them in butter and a little water till +they are quite tender. Rub them through a tamis, mix them with the +broth; boil it for about half an hour. Add half a pint of very good +cream, and be careful not to have too fierce a fire, as it is apt to +burn. + + +_Another._ + +Put one pound of lean veal, pulled into small pieces in a pipkin, with +two large or three middling turnips. Cover the pipkin very close, to +prevent water from getting into it; set it in a pot of water, and let it +boil for two or three hours. A tea-cupful of the broth produced in the +pipkin may be taken twice or thrice a day. + + +_Veal Broth._ No. 1. + +Take ten or twelve knuckles, such as are cut off from legs and shoulders +of mutton, at the very shank; rub them with a little salt, put them in a +pan of water for two or three hours, and wash them very clean; boil them +in a gallon of spring water for an hour. Strain them very clean, then +put in two ounces of hartshorn shavings, and the bottom crust of a penny +loaf; let it boil till the water is reduced to about three pints; strain +it off, and when cold skim off the fat. Take half a pint warm before you +rise, and the same in bed at night. Make it fresh three times a week in +summer, and twice a week in winter: do not put in any lamb bones. This +is an excellent thing. + + +_Veal Broth._ No. 2. + +Soak a knuckle of veal for an hour in cold water; put it into fresh +water over the fire, and, as the scum rises, take it off; let it stew +gently for two hours, with a little salt to make the scum rise. When it +is sufficiently stewed, strain the broth from the meat. Put in some +vermicelli; keep the meat hot; and as you are going to put the soup into +the terrine add half a pint of cream. + + +_Veal Broth._ No. 3. + +Take one pound of lean veal, one blade of mace, two table-spoonfuls of +rice, one quart of water; let it boil slowly two hours; add a little +salt. + + +_Veal Broth._ No. 4.--_Excellent for a Consumption._ + +Boil a knuckle of veal in a gallon of water; skim and put to it half a +pound of raisins of the sun, stoned, and the bottoms of two manchets, +with a nutmeg and a half sliced, and a little hartshorn. Let it boil +till reduced to half the quantity; then pound it all together and +strain. Add some brown sugar-candy, some rose-water, and also the juice +of a lemon, if the patient has no cough. + + + + +FISH. + + +_Carp and Tench._ + +Scale the fish, take out the gut and gall; save all the blood. Split the +carp if large; cut it in large pieces, and salt it. Boil some sliced +parsley roots and onions tender in half a pint of water, adding a little +cayenne pepper, ginger, cloves, and allspice, a lemon sliced, a little +vinegar, and moist sugar, one glass of red wine, and some butter rolled +in flour. Then put in the fish, and let it boil very fast for half an +hour in a stewpan. The blood is to be put in the sauce. + + +_Carp, to stew._ + +Scale, gut, and cleanse them; save the roes and milts; stew them in some +good broth: season, to your taste, with a bundle of herbs, onions, +anchovies, and white wine; and, when they are stewed enough, thicken the +sauce with the yolks of five eggs. Pass off the roes, dip them in yolk +of egg and flour, and fry them with some sippets of French bread; then +fry a little parsley, and, when you serve up, garnish the dish with the +roes, parsley, and sippets. + + +_Another way._ + +Have your carp fresh out of the water; scale and gut them, washing the +blood out of each fish with a little claret; and save that after so +doing. Cut your carp in pieces, and stew in a little fresh butter, a few +blades of mace, winter savory, a little thyme, and three or four onions; +after stewing awhile, take them out, put them by, and fold them up in +linen, till the liquor is ready to receive them again, as the fish would +otherwise be boiled to pieces before the liquor was reduced to a proper +thickness. When you have taken out your fish, put in the claret that you +washed out the blood with, and a pint of beef or mutton gravy, +according to the quantity of your fish, with some salt and the butter in +which you stewed the carp; and when this butter is almost boiled to a +proper thickness put in your fish again; stew all together, and serve it +up. Two spoonfuls of elder vinegar to the liquor when taken up will give +a very agreeable taste. + + +_Cod, to stew._ + +Cut a cod into thin pieces or slices; lay them in rows at the bottom of +a dish; put in a pint of white wine, half a pound of butter, a few +oysters, with their liquor, a little pepper and salt, with some crumbs +of bread. Stew them all till they are done enough. Garnish the dish with +lemon. + + +_Cod, Ragout of._ + +Wash the cod clean, and boil it in warm water, with vinegar, pepper, +salt, a bay-leaf, and lemon. Make a sauce of burnt butter, fried flour, +capers, and oysters. When you serve it up put in some black pepper and +lemon-juice. + + +_Cod's Head, to boil._ + +Take vinegar and salt, a bunch of sweet herbs, and an onion; set them on +the fire in a kettle of water; boil them and put in the head; and, while +it is boiling, put in cold water and vinegar. When boiled, take it up, +put it into a dish, and make sauce as follows:--Take gravy and claret, +boiled with a bundle of sweet herbs and an onion, two or three +anchovies, drawn with two pounds of butter, a pint of shrimps, oysters, +the meat of a lobster shred fine. You may stick little toasts on the +head, and lay on and about the roe, milt, and liver. Garnish the dish +with fried parsley, lemon, barberries, horseradish, and fried fish. + + +_Crab, to dress._ + +Take all the body and the meat of the legs, and put them together in a +dish to heat, with a little broth or gravy, just to make them moist. +When hot, have ready some good broth or gravy, with an anchovy dissolved +in it, and the juice of a small lemon, heated; afterwards thicken it up +with butter, and stir it in the crab, as it is, hot: then serve all up +in the shell. + + +_Crab or Lobster, to butter._ + +The crabs or lobsters being boiled and cold, take all the meat out of +the shells and body; break the claws and take out the meat. Shred it +small; add a spoonful or two of claret, a little vinegar, and a grated +nutmeg. Let it boil up till it is thoroughly hot; then put in some +melted butter, with anchovies and white gravy; thicken with the yolk of +an egg or two, and when very hot put it into the large shell. Put crumbs +of bread over it, and brown it with a salamander. + + +_Crab, or Lobster, to stew._ No. 1. + +A little cayenne, vinegar, butter, flour, and salt. Cover it with water +and let it stew gently. + + +_Crab, or Lobster, to stew._ No. 2. + +When the lobsters are boiled, take out the tail and claws, and dip them +in white wine; strew over them nutmeg, cloves, mace, salt, and pepper, +mixed together. Then pour over them some melted butter with a little +white wine in it; send them to the bakehouse, and let them stand in a +slow oven about half an hour. Pour out the butter and wine, and pour on +some fresh butter; when cold, cover them, and keep them in a cold place. + + +_Crab, or Lobster, to stew._ No. 3. + +Boil the lobsters; when cold take out all the meat; season it well with +pepper, salt, nutmeg and mace pounded. Put it into an earthen pot with +as much clarified butter as will cover it; bake it well. While warm, +take it out of the pot, and let the butter drain from it. Break it as +fine as you can with a spoon or knife; add more seasoning if required; +put it as close as possible in the pot, and cover with clarified butter. +The hen lobsters are best for this purpose, as the eggs impart a good +colour. It may be pounded in a marble mortar, but, if baked enough, will +do as well without it. + + +_Crawfish, to make red._ + +Rub the fish with aqua vitæ, which will produce the desired effect most +completely. + + +_Eels broiled whole._ + +Skin, wash, and dry your eels, and score them with the knife, seasoning +them with pepper, salt, thyme, parsley, and crumbs of bread, turning +them round and skewering them across; you may either roast or broil them +as you like best: the sauce to be melted butter with lemon juice. + + +_Eels, to collar._ + +Scour large silver eels with salt; slit them, and take out the +back-bones; wash and dry them; season with shred parsley, sage, an +onion, and thyme. Then roll each into collars, in a cloth; tie them +close with the heads, bones, and a bundle of herbs, and boil them in +salt and water. When tender, take them up, and again tie them close; +drain the pickle, and put them into it. + + +_Eels, to fry._ + +Cut every eel into eight pieces; mix them with a proper quantity of +yolks of eggs, and well season with pepper, and salt, and bread rubbed +fine, with parsley and thyme; then flour them, and fry them. You may +cook them as plain as you like, with only salt and flour, and serve them +up with melted butter and fried parsley. + + +_Eels, to pot._ + +Into an earthen pan put Jamaica and common pepper, pounded fine, and +salt; mix them and strew some at the bottom of the pan; cut your eels +and lay them over it, and strew a little more seasoning over them. Then +put in another layer of eels, repeating this process till all the eels +are in. Lay a few bay leaves upon them, and pour as much vinegar as you +may think requisite; cover the pan with brown paper and bake them. Pour +off the liquor, cover them with clarified butter, and lay them by for +use. + + +_Eels, to pickle._ + +Drain, wash, and well cleanse your eels, and cut off the heads. Cut them +in lengths of four or five inches, with their skins on; stew in them +some pepper and salt, and broil them on a gridiron a fine colour: then +put them in layers in a jar, with bay-leaf, pepper, salt, a few slices +of lemon, and a few cloves. Pour some good vinegar on them; tie strong +paper over, and prick a few holes in it. It is better to boil the +seasoning with some sweet herbs in the vinegar, and let it stand to be +cold before it is put over the eels. Two yolks of eggs boiled hard +should be put in the vinegar with a tea-spoonful of flour of mustard. +Two yolks are sufficient for twelve pounds of eels. + + +_Eels, to roast._ + +Skin your eels; turn, scotch, and wash them with melted butter; skewer +them crosswise; fix them on the spit, and put over them a little pepper, +salt, parsley, and thyme; roast them quick. Fry some parsley, and lay it +round the dish; make your sauce of butter and gravy. + + +_Eels, to spitchcock._ + +Leave the skin on the eels; scour them with salt; wash them; cut off +their heads and slit them on the belly side; take out the bone and guts. +Wash and wipe them well; cut them in pieces three inches long, and wipe +them quite dry. Put two ounces of butter, with a little minced parsley, +thyme, sage, pepper and salt, and a little chopped shalot, in a stewpan; +when the butter is melted, stir the ingredients together, and take the +pan off the fire; mix the yolks of two eggs with them and dip the eels +in, a piece at a time; then roll them in bread crumbs, making as much +stick on as you can. Rub the gridiron with a bit of suet; set it over a +clear fire, and broil your eels of a fine crisp brown; dust them with +crisp parsley. Sauce, anchovy and butter, or plain butter in a boat. + + +_Another way._ + +Wash your eels well in their skins with salt and water; dry and slit +them; take out the back-bone, and slash them: season them with chopped +parsley, thyme, salt, and pepper. Clean the inside with melted butter; +cut them into pieces about three inches long and broil them; make the +sauce with butter and orange juice. + + +_Eels, to stew._ + +Take five pounds of middling shafflings, cut off their heads, skin, and +cut them in pieces as long as your finger. Wash them in several waters; +dry them well with a cloth, lay them in a pan, sprinkle over them half +an ounce of white salt, and let them lie an hour. Lay them in a stewpan, +and add half a pint of French white wine, a quarter of a pint of water, +two cloves beaten, a blade of mace, a large onion peeled, and the rind +of a lemon; stew all these gently half an hour: then take the eels out +of the liquor, skim off all the fat, and flour the eels all over; put to +the liquor in which they were stewed an anchovy, washed and boned, and +mix sorrel and parsley, half a handful of each, and half a pound of +fresh butter. Let it just boil up; put in the eels; when they boil, lay +them on sippets in your dish, and send them up hot to table. + + +_Another way._ + +Cover the fish close in a stewpan with a piece of butter as big as a +walnut rolled in flour, and let it stew till done enough, which you will +know by the eels being very tender. Take them up and lay them on a dish; +strain your sauce, and give it a quick boil and pour it over the fish. +Garnish with lemon. + + +_Fish, to recover when tainted._ + +When fish of any kind is tainted plunge it in cold milk, which will +render it sweet again. + + +_Fish, in general, to dress._ + +Take water, salt, half a pint of vinegar, a sprig of thyme, a small +onion, and a little lemon peel; boil them all together, then put in your +fish, and when done enough take them out, drain them well, and lay them +over a stove to keep hot. + +If you fry fish, strew some crumbs of grated bread very fine over them, +and fry them in sweet oil; then drain them well and keep them hot. + + +_Fish, to dress in Sauce._ + +Cut off the heads, tails, and fins, of two or three haddocks or other +small fish; stew them in a quart of water, with a little spice and +anchovy, and a bunch of sweet herbs, for a quarter of an hour; and then +skim. Roll a bit of butter in flour, and thicken the liquor; put down +the fish, and stew them with a little chopped parsley, and cloves, or +onions. + + +_Fish hashed in Paste._ + +Cut the fish into dice about three quarters of an inch square; prepare +white sauce the same as for fowls, leaving out the mushrooms and +truffles; add a little anchovy sauce to give it a good colour, and a +pinch of cayenne pepper and salt. When the sauce is done, throw in the +dice of fish, and when thoroughly hot serve it. + +There should be a little more butter in the sauce than is commonly used +in the white sauce for fowls. + + +_Fish, to Cavietch._ + +Cut the fish into slices, season them with pepper and salt, and let them +lie for an hour; dry them well with a cloth, flour and fry them brown in +oil: boil a quantity of vinegar proportionate to that of the fish to be +prepared: cover the fish with slices of garlic and some whole pepper and +mace; add the same quantity of oil as vinegar, mix them well together, +and salt to your taste. When the fish and liquor are quite cold, slice +onions and lay at the bottom of the pan; then put a layer of fish, and +so on, till the whole is in. The liquor must be cold before it is poured +on the fish. + + +_Gudgeon._ + +Dress as you would smelts. + + +_Haddocks, to bake._ + +Bone two or three haddocks, and lay them in a deep pan with pepper, +salt, butter and flour, and two or three anchovies, and sufficient water +to cover them. Cover the pan close for an hour, which is required to +bake them, and serve them in the saucepan. + + +_Haddock baked._ + +Let the inside of the gills be drawn out and washed clean; fill with +bread crumbs, parsley, sweet herbs chopped, nutmeg, salt, pepper, a bit +of butter, and grated lemon-peel; skewer the tail into the mouth, and +rub it well with yolk of egg. Strew over bread crumbs, and stick on bits +of butter. Bake the fish in a common oven, putting into the dish a +little white wine and water, a bit of mace, and lemon-peel. Serve up +with oyster sauce, white fish sauce, or anchovy sauce; but put to the +sauce what gravy is in the dish, first skimming it. + + +_Haddock Pudding._ + +Skin the fish; take out all the bones, and cut it in thin slices. Butter +the mould well, and throw round it the spawn of a lobster, before it is +boiled. Put alternate slices of haddock and lobster in the mould, and +season to your taste. Beat up half a pint of cream or more, according to +the size of the mould, with three eggs, and pour on it: tie a cloth +over, and boil it an hour. Stew oysters to go in the dish. Garnish with +pastry. + + +_Herring._ + +The following is a Swedish dish: Take salted herring, some cold veal, an +apple, and an onion, mince them all fine, and mix them well together +with oil and vinegar. + + +_Lampreys, to pot._ + +Well cleanse your lampreys in the following manner: the intestines and +the pipe which nature has given them instead of a bone must be taken +clear away, by opening them down the belly from head to tail. They must +then be rubbed with wood-ashes, to remove the slime. Then rub with salt, +and wash them in three or four waters. Let them be quite free from water +before you proceed to season them thus:--take, according to the quantity +you intend to pot, allspice ground with an equal quantity of black +pepper, a little mace, cayenne pepper, salt, about the same quantity as +that of all the other seasoning; mix these well together, and rub your +lampreys inside and out. Put them into an earthen pan or a well-tinned +copper stewpan, with some good butter under and over, sufficient to +cover them, when dissolved. Put in with them a few bay-leaves and the +peel of a lemon. Let them bake slowly till they are quite done; then +strain off the butter, and let them lie on the back of a sieve till +nearly cold. Then place them in pots of suitable size, taking great +care to rub the seasoning well over them as you lay them in; because the +seasoning is apt to get from the fish when you drain them. Carefully +separate the butter which you have strained from the gravy; clarify it, +and, when almost cold, pour it into your pots so as to cover your fish +completely. If you have not sufficient butter for this purpose you must +clarify more, as the fish must be entirely hid from sight. They are fit +for use the next day. + +Great care must be taken to put them into the pots quite free from the +gravy or moisture which they produce. + + +_Another way._ + +Skin your fish, cleanse them with salt, and wipe them dry. Beat some +black pepper, mace, and cloves; mix them with salt, and season your fish +with it. Put them in a pan; cover with clarified butter; bake them an +hour and season them well; remove the butter after they are baked; take +them out of their gravy, and lay them on a coarse cloth to drain. When +quite cold, season them again with the same seasoning. Lay them close in +the pot; cover them completely with clarified butter; and if your butter +is good, they will keep a long time. + + +_Lobsters, to butter._ + +Put by the tails whole, to be laid in the middle of the dish; cut the +meat into large pieces; put in a large piece of butter, and two +spoonfuls of Rhenish wine; squeeze in the juice of a lemon, and serve it +up. + + +_Lobster Fricassee._ + +Cut the meat of a lobster into dice; put it in a stewpan with a little +veal gravy; let it stew for ten minutes. A little before you send it to +table beat up the yolk of an egg in cream: put it to your lobster, +stirring it till it simmers. Pepper and salt to your taste. Dish it up +very hot, and garnish with lemon. + + +_Lobsters, to hash._ + +Take the meat out of a boiled lobster as whole as you can. Break all the +shells; to these and the remains of the body, the large claws excepted, +as they have no goodness in them, put some water, cayenne pepper, salt, +and common pepper. Let them stew together till the liquor has a good +flavour of the lobster, but observe that there must be very little +water, and add two teaspoonfuls of anchovy pickle. Strain through a +common sieve; put the meat of the lobster to the gravy; add some good +rich melted butter, and send to table. Lobster sauce is made in the same +way, only the meat should be cut smaller than for hashing. Hen lobsters +are best. + + +_Lobsters, to pot._ + +Boil four moderate-sized lobsters, take off the tails, and split them. +Take out the flesh as whole as possible; pick the meat out of the body +and chine; beat it fine, and season with pepper, salt, nutmeg, and mace, +and season separately, in the same manner, the tails and claws, which +must also be taken out as whole as you can. Clarify a pound of the very +finest butter; skim it clean; put in the tails and claws, with what you +have beaten, and let it boil a very short time, stirring it all the +while lest it should turn. Let it drain through a sieve, but not too +much; put it down close in a pot, and, when it is a little cooled, pour +over the butter which you drained from it. When quite cold, tie it down. +The butter should be the very best, as it mixes with the lobster spawn, +&c., and is excellent to eat with the rest or spread upon bread. + + +_Lobsters, to stew._ + +Half boil two fine lobsters; break the claws and take out the meat as +whole as you can; cut the tails in two, and take out the meat; put them +in a stewpan, with half a pint of gravy, a gill of white wine, a little +beaten mace, cayenne pepper, salt, a spoonful of ketchup, a little +anchovy liquor, and a little butter rolled in flour. Cover and stew them +gently for twenty minutes. Shake the pan round frequently to prevent the +contents from sticking; squeeze in a little lemon. Cut the chines in +four; pepper, salt, and broil them. Put the meat and sauce in a dish, +and the chines round for garnish. + + +_Lobster Curry Powder._ + +Eleven ounces of coriander seed, six drachms of cayenne pepper, one +ounce of cummin, one ounce and a half of black pepper, one ounce and a +half of turmeric, three drachms of cloves, two drachms of cardamoms. + + +_Lobster Patés._ + +Rub two ounces of butter well into half a pound of flour; add one yolk +of an egg and a little water, and make it into a stiff paste. Sheet your +paté moulds very thin, fill them with crumbs of bread, and bake lightly. +Turn out the crumbs and save them. Cut your lobster small; add to it a +little white sauce, and season with pepper and salt. Take care that it +is not too thin. Fill your moulds; cover with the crumbs which you +saved, and a quarter of an hour before dinner put them into the oven to +give them a light colour. + +Oyster patés are done the same way. + + +_Lobster Salad._ + +Boil a cauliflower, pull it in pieces, and put it in a dish with a +little pepper, salt, and vinegar. Have four or five hard-boiled eggs, +boiled beet-root, small salad, and some anchovies, nicely cleaned and +cut in lengths. Put a layer of small salad at the bottom of the dish, +then a layer of the cauliflower, then the eggs cut in slices, then the +beet, and so on. Take the claws and tail of the lobster, cut as whole as +possible, and trim, to be laid on the top. The trimmings and what you +can get out may be put in at the time you are laying the cauliflower, +&c. in the dish. Make a rich salad sauce with a little elder vinegar in +it, and pour it over. Lay the tails and claws on the top, and cross the +shreds of the anchovies over them. + + +_Mackarel à la maitre d'hotel._ + +Boil the fish, and then put it in a stewpan, with a piece of butter and +sweet herbs. Set it on the fire till the butter becomes oil. + + +_Mackarel, to boil._ + +Boil them in salt and water with a little vinegar. Fennel sauce is good +to eat with them, and also coddled gooseberries. + + +_Mackarel, to broil._ + +You may split them or broil them whole; pepper and salt them well. For +sauce, scald some mint and fennel, chop them small; then melt some +butter and put your herbs in. You may scald some gooseberries and lay +over your mackarel. + + +_Mackarel, to collar._ + +Collar them as eels, only omit the sage, and add sweet herbs, a little +lemon-peel, and seasoning to your taste. + + +_Mackarel, to fry._ + +For frying you may stuff the fish with crumbs of bread, parsley well +chopped, lemon-peel grated, pepper and salt, mixed with yolk of egg. +Serve up with anchovy or fennel sauce. + + +_Mackarel, to pickle._ + +Cut the mackarel into four or five pieces; season them very high; make +slits with a penknife, put in the seasoning, and fry them in oil to a +good brown colour. Drain them very dry; put them into vinegar, if they +are to be kept for any time; pour oil on the top. + + +_Mackarel, to pot._ + +Proceed in the same manner as with eels. + + +_Mackarel, to souse._ + +Wash and clean your fish: take out the roes, and boil them in salt and +water; when enough, take them out and lay them in the dish; pour away +half the liquor they were boiled in, and add to the rest of the liquor +as much vinegar as will cover them and two or three bay leaves. Let them +lie three days before they are eaten. + + +_Mackarel Pie._ + +Cut the fish into four pieces; season them to your taste with pepper, +salt, and a little mace, mixed with a quarter of a pound of beef suet, +chopped fine. Put at the bottom and top, and between the layers of fish, +a good deal of young parsley, and instead of water a little new milk in +the dish for gravy. If you like it rich, warm about a quarter of a pint +of cream, which pour in the pie when baked; if not, have boiled a little +gravy with the heads. It will take the same time to bake as a veal pie. + + +_Mullet, to boil._ + +Let them be boiled in salt and water, and, when you think them done +enough, pour part of the water from them, and put a pint of red wine, +two onions sliced, some nutmeg, salt, and vinegar, beaten mace, a bunch +of sweet herbs, and the juice of a lemon. Boil all these well together, +with two or three anchovies; put in your fish; and, when they have +simmered some time, put them into a dish and strain the sauce over. If +you like, shrimps or oysters may be added. + + +_Mullet, to broil._ + +Let the mullet be scaled and gutted, and cut gashes in their sides; dip +them in melted butter, and broil them at a great distance from the fire. +Sauce--anchovy, with capers, and a lemon squeezed into it. + + +_Mullet, to fry._ + +Carefully scale and gut the fish, score them across the back, and then +dip them into melted butter. Melt some butter in a stewpan; let it +clarify. Fry your mullet in it; when done, lay them on a warm dish. +Sauce--anchovy and butter. + + +_Oysters, to stew._ + +Take a quart of large oysters; strain the liquor from them through a +sieve; wash them well, and take off the beards. Put them in a stewpan, +and drain the liquor from the settlings. Add to the oysters a quarter of +a pound of butter mixed with flour and a gill of white wine, and grate +in a little nutmeg with a gill of cream. Keep them stirred till they +are quite thick and smooth. Lay sippets at the bottom of the dish; pour +in your oysters, and lay fried sippets all round. + + +_Another way._ + +Put a quarter of a pound of butter into a clean stewpan, and let it +boil. Strain a pint of oysters from their liquor; put them into the +butter; and let them stew with some parsley minced small, a little +shalot shred small, and the yolks of three eggs well beaten up with the +liquor strained from the oysters. Put all these together into the +stewpan with half a pound more butter; shake it and stew them a little; +if too much, you make the oysters hard. + + +_Oysters, ragout of._ + +Twenty-five oysters, half a table-spoonful of soy, double the quantity +of vinegar, a piece of butter, and a little pepper, salt, and flour. + + +_Oysters, to pickle._ + +Blanch the oysters, and strain off the liquor; wash the oysters in three +or four waters; put them into a stewpan, with their liquor and half a +pint of white wine vinegar, two onions sliced thin, a little parsley and +thyme, a blade of mace, six cloves, Jamaica pepper, a dozen corns of +white pepper, and salt according to your taste. Boil up two or three +minutes; let them stand till cold; then put them into a dish, and pour +the liquor over them. + + +_Oyster Patés._ No. 1. + +Stew the oysters in their own liquor, but do not let them be too much +done; beard them; take a table-spoonful of pickled mushrooms, wash them +in two or three cold waters to get out the vinegar; then cut each +mushroom into four, and fry them in a little butter dusted over with +flour. Take three table-spoonfuls of veal jelly, and two spoonfuls of +cream; let it boil, stirring all the while; add a small bit of butter. +Season with a pinch of salt, and one of cayenne pepper. Throw the +oysters, which you have kept warm in a cloth near the fire, into the +sauce; see that it is all hot; then have the patés ready, fill them with +the oysters and sauce, and put a top on each. When the paste of oyster +patés is done, remove the tops gently and cleanly with a knife; take out +the flaky part of the paste inside and from the inside of the top; cut +six little pieces of bread square so as to fill the inside; lay on the +top of the paste. Then place them on a sheet of paper in a dish, and put +them before the fire, covering them with a cloth to keep them hot. When +you are going to serve them take out the piece of bread, and fill the +patés with the oysters and sauce. + + +_Oyster Patés._ No. 2. + +Spread some puff-paste about half an inch thick. Cut out six pieces with +a small tea-cup. Rub a baking sheet over with a brush dipped in water, +and put the patés on it at a little distance from each other. Glaze them +thoroughly with the yolk and white of egg mixed up; open a hole at the +top of each with a small knife; cut six tops of the size of a +crown-piece, and place them lightly on the patés. Let them be baked, and +when done remove the tops, and place the crust on paper till ready to +serve up; then fill them with oysters (as described in the preceding +recipe) put the tops over them, and dish them upon a folded napkin. + +_Oyster Patés._ No. 3. + +Parboil your oysters, and strain them from their liquor, wash the beard, +and cut them in flour. Put them in a stewpan, with an ounce of butter +rolled in flour, half a gill of cream, and a little grated lemon-peel, +if liked. Free the oyster liquor from sediment, reduce it by boiling to +one half; add cayenne pepper and salt. Stir it over the fire, and fill +your patés. + + +_Oyster Loaves._ + +Cut out the crumb of three French rolls; lay them before the fire till +they are hot through, turning them often. Melt half a pound of butter; +put some into the loaves; put on their tops, and boil them till they are +buttered quite through. Then take a pint of oysters, stewed with half a +pint of water, one anchovy, a little pepper and salt, a quarter of a +pound of butter, and as much sauce as will make your sauce thick. Give +it a boil. Put as many oysters into your loaves as will go in; pour the +rest of the sauce all over the loaves in the dish in which they are +served up. + + +_Oyster Pie._ + +Beard the oysters; scald and strain them from their liquor, and season +the liquor with pepper, salt, and anchovy, a lump of butter, and bread +crumbs. Boil up to melt the anchovies; then just heat your oysters in +it; put them all together into your pie-dish, and cover them with a +puff-paste. + +If you put your oysters into a fresh pie, you must cover them at the top +with crisped crumbs of bread; add more to the savouring if you like it. + + +_Perch, to fricassee._ + +Boil the perch, and strip them of the bones; half cover them with white +wine; put in two or three anchovies, a little pepper and salt, and warm +it over the fire. Put in a little parsley and onions, with yolks of eggs +well beaten. Toss it together; put in a little thick butter; and serve +it up. + + +_Pike, to dress._ + +If you would serve it as a first dish, do not scale it; take off the +gills, and, having gutted it, boil it in court bouillon, as a side-dish, +or _entrée_. It may be served in many ways. Cut it into pieces, and put +it into a stewpan, with a bit of butter, a bunch of all sorts of sweet +herbs, and some mushrooms; turn it a few times over the fire, and shake +in a little flour; moisten it with some good broth and a pint of white +wine, and set it over a brisk fire. When it is done, add a trifle of +salt and cayenne pepper, the yolk of three eggs, and half a pint of +cream, stirring it till well mixed. Serve up hot. + + +_Pike stuffed, to boil._ + +Clean a large pike; take out the gills; prepare a stuffing with finely +grated bread, all sorts of sweet-herbs, particularly thyme, some onions, +grated lemon-peel, oysters chopped small, a piece of butter, the boiled +yolk of two eggs, and a sufficient quantity of suet to hold the +ingredients together. Put them into the fish, and sew it up. Turn the +tail into the mouth, and boil it in pump water, with two spoonfuls of +vinegar and a handful of salt. It will take forty minutes to boil, if a +large fish. + + +_Pike, to boil, à-la-Française._ + +Wash well, clean, and scale a large pike, and cut it into three pieces; +boil an equal quantity of white wine and water with lemon-peel, and when +the liquor boils put your pike in, with a handful of salt. When done, +lay it on sippets, and stick it with bits of fried bread. Sauce--melted +butter, with slices of lemon in it, the yolks of three eggs, and some +grated nutmeg. Pour your sauce over the pike, and serve it up. + + +_Pike, to broil._ + +Split it, and scotch it with a knife on the outside; season it with +salt; put the gridiron on a clear fire, make it very hot, then lay on +the pike; baste it with butter, turn it often, and, when broiled crisp +and stiff put it into a dish, and serve it up with butter and the juice +of lemons, or white wine vinegar. Garnish with slices of oranges or +lemons. + + +_Pike in Court Bouillon._ + +Scale and well wash your pike; lay it in a pan; pour vinegar and salt +over it; let it lie for an hour, then take it out, season with pepper, a +little salt, sweet herbs, cloves, and a bay leaf, with a piece of +butter. Wrap it up in a napkin, and put it into a stewpan, with some +white wine, a lemon sliced, a little verjuice, nutmeg, cloves, and a bay +leaf. Let this liquor boil very fast; put in the pike, and when done lay +it on a warm dish, and strain the liquor into a saucepan; add to it an +anchovy washed and boned, a few capers, a little water, and a piece of +butter rolled in flour: let these simmer till of proper thickness, and +pour them over the fish. + + +_Pike Fricandeau._ + +Cut a pike in several pieces, according to its size, after having +scaled, gutted, and washed, it. Lard all the upper part with bacon cut +small, and put it into a stewpan with a glass of red wine (or white wine +if for white sauce) some good broth, a bunch of sweet-herbs, and some +lean veal cut into dice. When it is stewed and the sauce strained off, +complete it in the manner of any other fricandeau; putting a good sauce +under it, either brown or white, as you chuse. + + +_Pike, German way of dressing--delicious!_ + +Take a pike of moderate size; when well washed and cleansed, split it +down the back, close to the bone, in two flat pieces. Set it over the +fire in a stewpan with salt and water; half boil it. Take it out; scale +it; put it into the stewpan again, with a very little water, and some +mushrooms, truffles, and morels, an equal quantity, cut small; add a +bunch of sweet herbs. Let it stew very gently, closely covered, over a +very slow fire, or the fish will break; when it is almost done, take out +the herbs, put in a cupful of capers, chopped small, three anchovies +split and shred fine, a piece of butter rolled in flour, and a +table-spoonful of grated Parmesan cheese. Pour in a pint of white wine, +and cover the stewpan quite close. When the ingredients are mixed, and +the fish quite done, lay it in a warm dish, and pour the sauce over it. + + +_Pike, to pot._ + +After scaling the fish, cut off the head, split it, take out the +back-bone, and strew it over with bay salt and pepper. Cover and bake +it; lay it on a coarse cloth to drain, and when cold put it in a pot +that will just hold it, and cover with clarified butter. + +If not well drained from the gravy it will not keep. + + +_Pike, to roast._ + +Scale and slash the fish from head to tail; lard it with the flesh of +eels rolled up in sweet-herbs and seasoning; fill it with fish and +forced meat. Roast it at length; baste and bread it; make the sauce of +drawn butter, anchovies, the roe and liver, with mushrooms, capers, and +oysters. Ornament with sliced lemon. + + +_Pike au Souvenir._ + +Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy, +whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of +shalot, mixed with the yolks of eggs; fill the inside of the fish with +this meat; sew it up; after which draw with your packing-needle a piece +of packthread through the eyes of the pike, through the middle and the +tail also in the form of S; wash it over with the yolk of an egg, and +strew it with the crumbs of bread. Roast or bake it with a caul over it. +Sauce--melted butter and capers. + + +_Pike à la Tatare, or in the Tartar fashion._ + +Clean your pike; gut and scale it; cut it into bits, and lay it in oil, +with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots, +the whole shred very fine; grate bread over it and lay it upon the +gridiron, basting it, while broiling, with the rest of the oil. When it +is done of a good colour, serve it in a dry dish, with sauce _à la +remoulade_ [see Sauces] in a sauce-boat. + + +_Fresh Salmon, to dress._ + +Cut it in slices, steep it in a little sweet butter, salt and pepper, +and broil it, basting it with butter while doing. When done, serve over +it any of the fish sauces, as described (see the Sauces), or you may +serve it with court bouillon, which will do for all kinds of fish +whatever. + + +_Salmon, to dress _en caisses_, that is, in small paper cases._ + +Take two slices of fresh salmon, about the thickness of half a finger; +steep it an hour in sweet butter with mushrooms, a clove of garlic, and +a shalot, all shred fine, half a laurel-leaf, thyme, and basil, reduced +to a fine powder, salt, and whole pepper. Then make a neat paper box to +contain your salmon; rub the outside of it with butter, and put the +salmon with all its seasoning and covered with grated bread into it; do +it in an oven, or put the dish upon a stove, and, when the salmon is +done, brown it with a salamander. When you serve it, squeeze in the +juice of a large lemon. If you serve it with Spanish sauce, the fat +must be taken off the salmon before you put in the sauce. + + +_Salmon à la Poële, or done on the Stove._ + +Put three or four slices of fillet of veal, and two or three of ham, +having carefully cut off the fat of both, at the bottom of a stewpan, +just the size of the salmon you would serve. Lay the salmon upon it, and +cover it with thin slices of bacon, adding a bunch of parsley, +scallions, two cloves of garlic, and three shalots. Boil it gently over +a moderate stove fire, a quarter of an hour; moisten it with a glass of +champagne, or fine white wine; let it continue to stew slowly till +thoroughly done; and the moment before you serve it strain off the +sauce, laying the salmon in a hot dish. Add to the sauce five or six +spoonfuls of cullis; let it boil up two or three times, and then pour it +over the salmon, and serve up. + + +_Scallops._ + +Pick the scallops, and wash them extremely clean; make them very dry. +Flour them a very little. Fry them of a fine light brown. Make a nice, +strong, light sauce of veal and a little ham; thicken a very little, and +gently stew the scallops in it for half an hour. + + +_Shrimps, to pot._ + +Pick the finest shrimps you can procure; season them with a little mace +beaten fine, and pepper and salt to your taste. Add a little cold +butter. Pound all together in a mortar till it becomes a paste. Put it +into small pots, and pour over it clarified butter. + + +_Another way._ + +To a quart of pickled shrimps put two ounces of fresh butter, and stew +them over a moderate fire, stirring them about. Add to them while on the +fire twelve white peppercorns and two blades of mace, beaten very fine, +and a very little salt.--Let them stew a quarter of an hour: when done, +put them down close in pots, and pour clarified butter over them when +cold. + + +_Smelts, to fry._ + +Dry and rub them with yolk of egg; flour or strew some fine bread crumbs +on them; when fried, lay them in the dish with their tails in the middle +of it. Anchovy sauce. + + +_Smelts, to pickle._ + +Take a quarter of a peck of smelts, and put them into a jar, and beat +very fine half an ounce of nutmegs, and the same quantity of saltpetre +and of pepper, a quarter of an ounce of mace, and a quarter of a pound +of common salt. Wash the fish; clean gut them, after which lay them in +rows in a jar or pan; over every layer of smelts strew your seasoning, +with some bay-leaves, and pour on boiled red wine sufficient to cover +them. Put a plate or a cover over, and when cold tie them down close. + + +_Smelts, to pot._ + +Clean the inside of the fish, and season them with salt, pounded mace, +and pepper. Bake them, and when nearly cold lay them upon a cloth; then +put them into pots, taking off the butter from the gravy; clarify it +with more butter, and pour it on them. + + +_Soles, to boil._ + +The soles should be boiled in salt and water. Anchovy sauce. + + +_Soles, to boil, à-la-Française._ + +Put a quart of water and half a pint of vinegar into an earthen dish; +skin and clean a pair of soles; put them into vinegar and water, let +them remain there for two hours. Dry them with a cloth, and put them +into a stewpan, with a pint of wine, a quarter of a pint of water, a +little sweet marjoram, a very little thyme, an onion stuck with four +cloves, and winter savory. Sprinkle a very little bay salt, covering +them close. Let them simmer gently till they are done; then take them +out, and lay them in a warm dish before the fire. Put into the liquor, +after it is strained, a piece of butter rolled in flour; let it boil +till of a proper thickness; lay your soles in the dish, and pour the +sauce over them. + +A small turbot or any flat fish may be done the same way. + + +_Soles, to stew._ + +Cut and skin the soles, and half fry them; have ready the quantity you +like of half white wine and half water, mixed with some gravy, one whole +onion, and a little whole pepper. Stew them all together, with a little +shred lemon, and a few mushrooms. When they are done enough, thicken the +sauce with good butter, and serve it up. + + +_Water Souchi._ + +Put on a kettle of water with a good deal of salt in it, and a good many +parsley roots; keep it skimmed very clean, and when it boils up throw in +your perch or whatever fish you use for the purpose. When sufficiently +boiled, take them up and serve them hot. Have ready a pint or more of +water, in which parsley roots have been boiled, till it has acquired a +very strong flavour, and when the fish are dished throw some of this +liquor over them. The Dutch sauce for them is made thus:--To a pint of +white wine vinegar add a blade or two of mace; let it stew gently by the +fire, and, when the vinegar is sufficiently flavoured by the mace, put +into it about a pound of butter. Shake the saucepan now and then, and, +when the butter is quite melted, make all exceedingly hot; have ready +the yolks of four good eggs beaten up. You must continue beating them +while another person gently pours to them the boiling vinegar by +degrees, lest they should curdle; and continue stirring them all the +while. Set it over a gentle fire, still continuing to stir until it is +very hot and of the thickness you desire; then serve it. + + +_Sprats, to bake._ + +Wipe your sprats with a clean cloth; rub them with pepper and salt, and +lay them in a pan. Bruise a pennyworth of cochineal; put it into the +vinegar, and pour it over the sprats with some bay-leaves. Tie them down +close with coarse paper in a deep brown pan, and set them in the oven +all night. They eat very fine cold. + +You may put to them a pint of vinegar, half a pint of red wine, and +spices if you like it; but they eat very well without. + + +_Sturgeon, to roast._ + +Put a walnut-sized bit of butter (or more if it is a large fish), rolled +in flour, in a stewpan, with sweet-herbs, cloves, a gill of water, and a +spoonful of vinegar; stir it over the fire, and when it is lukewarm take +it off, and put in your sturgeon to steep. When it has been a sufficient +time to take the flavour of the herbs, roast it, and when done, serve it +with court bouillon, or any other fish sauce. + + +_Turbot, to dress._ + +Wipe your turbot very dry, then take a deep stewpan, put in the fish, +with two bay-leaves, a handful of parsley, a large onion stuck with +cloves, some salt, and cayenne; heat a pint of white wine boiling hot, +and pour it upon the turbot; then strain in some very strong veal gravy, +(made from your stock jelly,) more than will cover it; set it over a +stove, and let it simmer very gently, that the full strength of the +ingredients may be infused into it. When it is quite done, put it on a +hot dish; strain the gravy into a saucepan, with some butter and flour +to thicken it. + +Plaice, dabs, and flounders, may be dressed in the same way. + + +_Turbot, plain boiled._ + +Make a brine with two handfuls of salt in a gallon of water, let the +turbot lie in it two hours before it is to be boiled; then set on a +fish-kettle, with water enough to cover it, and about half a pint of +vinegar, or less if the turbot is small; put in a piece of horseradish; +when the water boils put in the turbot, the white side uppermost, on a +fish-plate; let it be done enough, but not too much, which will be +easily known by the look. A small one will take twenty minutes, a large +one half an hour. Then take it up, and set it on a fish-plate to drain, +before it is laid in the dish. See that it is served quite dry. +Sauce--lobster and white sauce. + + +_Turbot, to boil._ + +Put the turbot into a kettle, with white wine vinegar and lemon; season +with salt and onions; add to these water. Boil it over a gentle fire, +skimming it very clean. Garnish with slices of lemon on the top. + + +_Turbot, to boil in Gravy._ + +Wash and well dry a middling sized turbot; put it with two bay-leaves +into a deep stew-dish, with some cloves, a handful of parsley, a large +onion, and some salt and pepper, add a pint of boiling hot white wine, +strain in some strong veal gravy that will more than cover the fish, and +remove it on one side that the ingredients may be well mixed together. +Lay it on a hot dish, strain the gravy into a saucepan with some butter +and flour, pour a little over the fish, and put the remainder in a sauce +terrine. + + +_Turbot, to boil in Court Bouillon, with Capers._ + +Be very particular in washing and drying your turbot. Take thyme, +parsley, sweet-herbs of all sorts, minced very fine, and one large onion +sliced; put them into a stewpan, then lay in the turbot--the stewpan +should be just large enough to hold the fish--strew over the fish the +same herbs that are under it, with some chives and a little sweet basil; +pour in an equal quantity of white wine and white wine vinegar, till the +fish is completely covered; strew in a little bay salt with some pepper. +Set the stewpan over a stove, with a very gentle fire, increasing the +heat by degrees, till it is done sufficiently. Take it off the fire, but +do not take the turbot out: let it stand on the side of the stove. Set a +saucepan on the fire, with a pound of butter and two anchovies, split, +boned, and carefully cleansed, two large spoonfuls of capers cut small, +some chives whole, and a little cayenne, nutmeg grated, a little flour, +a spoonful of vinegar, and a little broth. Set the saucepan over the +stove, keep shaking it round for some time, and then leave it at the +side of the stove. Take up the stewpan in which is the turbot, and set +it on the stove to make it quite hot; then put it in a deep dish; and, +having warmed the sauce, pour it over it, and serve up. + +Soles, flounders, plaice, &c. are all excellent dressed in the same way. + + +_Turbot, to fry._ + +It must be a small turbot. Cut it across, as if it were ribbed; when it +is quite dry, flour it, and put it into a large frying-pan with boiling +butter enough to cover it; fry it brown, then drain it. Put in enough +claret to cover it, two anchovies, salt, a scruple of nutmeg and ginger, +and let it stew slowly till half the liquor is wasted; then take it out, +and put in a piece of butter, of the size of a walnut, rolled in flour, +and a lemon minced, juice and all. Let these ingredients simmer till of +a proper thickness. Rub a hot dish with an eschalot or onion; pour the +sauce in, and lay the turbot carefully in the midst. + + +_Turbot or Barbel, glazed._ + +Lard the upper part of your turbot or barbel with fine bacon. Let it +simmer slowly between slices of ham, with a little champagne, or fine +white, and a bunch of sweet-herbs. Put into another stewpan part of a +fillet of veal, cut into dice, with one slice of ham; stew them with +some fine cullis, till the sauce is reduced to a thick gravy. When +thoroughly done, strain it off before you serve it, and, with a feather, +put it over your turbot to glaze it. Then pour some good cullis into the +stewpan, and toss it up as a sauce to serve in the dish, adding the +juice of a lemon. + + +_Turbot, to dress _en gras_, or in a rich fashion._ + +Put into a stewpan a small quantity of broth, several slices of veal, +and an equal quantity of ham, a little cayenne, and a bunch of +sweet-herbs. Let it stew over a very slow stove, and add a glass of +champagne. When this is completely done, serve it with any of the +sauces, named in the article Sauces, added to its own. + + +_Turbot or Barbel, to dress _en maigre,_ or in a lean fashion._ + +Put into a stewpan a large handful of salt, a pint of water, a clove of +garlic, onions, and all sorts of sweet kitchen herbs, the greater +variety the better, only an equal quantity of each. Boil the whole half +an hour over a slow fire; let it settle. Pour off the clear part of the +sauce, and strain it through a sieve; then put twice as much rich milk +as there is of the brine, and put the fish in it over a very slow fire, +letting it simmer only. When your turbot is done, pour over it any of +the sauces named as being proper for fish in the article Sauces. + + +_Turtle, to dress._ + +After having killed the turtle, divide the back and belly, cleaning it +well from the blood in four or five waters, with some salt; take away +the fins from the back, and scrape and scald them well from the scales; +then put the meat into the saucepan, with a little salt and water just +to cover it; stew it, and keep skimming it very clean all the while it +is stewing. Should the turtle be a large one, put a bottle of white +wine; if a small one, half that quantity. It must be stewed an hour and +a half before you put in the wine, and the scum have done rising; for +the wine being put in before turns it hard; and, while it is stewing, +put an onion or two shred fine, with a little parsley, thyme, salt, and +black pepper. After it has stewed tender, take it out of the saucepan, +and cut it into small pieces; let the back shell be well washed clean +from the blood, and rub it with salt, pepper, thyme, parsley, and +onions, shred fine, mixed well together; put a layer of seasoning into +the shell, and lay on your meat, and so continue till the shell is +filled, covering it with seasoning. If a large turtle, two pounds of +butter must be cut into bits, and laid between the seasoning and the +meat. You must thicken the soup with butter rolled in flour. An hour and +a half is requisite for a large turtle. + + +_Whiting, to dry._ + +Take the whiting when they come fresh in, and lay them in salt and water +about four hours, the water not being too salt. Hang them up by the +tails two days near a fire, after which, skin and broil them. + + + + +MADE DISHES. + + +_Asparagus forced in French Rolls._ + +Take out the crumb of three French rolls, by first cutting off a piece +of the top crust; but be careful to cut it so neatly that the crust fits +the place again. Fry the rolls brown in fresh butter. Take a pint of +cream, the yolks of six eggs beaten fine, a little salt and nutmeg; stir +them well together over a slow fire until the mixture begins to be +thick. Have ready a hundred of small asparagus boiled; save tops enough +to stick in the rolls; the rest cut small and put into the cream; fill +the rolls with it. Before you fry the rolls, make holes thick in the top +crust to stick the asparagus in; then lay on the piece of crust, and +stick it with asparagus as if it was growing. + + +_Eggs, to dress._ + +Boil or poach them in the common way. Serve them on a piece of buttered +toast, or on stewed spinach. + + +_Eggs buttered._ No. 1. + +Take the yolks and whites; set them over the fire with a bit of butter, +and a little pepper and salt; stir them a minute or two. When they +become rather thick and a little turned in small lumps, pour them on a +buttered toast. + + +_Eggs buttered._ No. 2. + +Put a lump of butter, of the size of a walnut; beat up two eggs; add a +little cream, and put in the stewpan, stirring them till they are hot. +Add pepper and salt, and lay them on toast. + + +_Eggs buttered._ No. 3. + +Beat the eggs well together with about three spoonfuls of cream and a +little salt; set the mass over a slow fire, stirring till it becomes +thick, without boiling, and have a toast ready buttered to pour it +upon. + +Milk with a little butter, about the size of a walnut, may be used +instead of the cream. + + +_Eggs, Scotch._ + +Take half a pound of the flesh of a fowl, or of veal, or any white meat +(dressed meat will do), mince it very small with half a pound of suet +and the crumb of a French roll soaked in cream, a little parsley, plenty +of lemon-peel shred very small, a little pepper, salt, and nutmeg; pound +all these together, adding a raw egg, till they become a paste. Boil as +many eggs as you want very hard; take out the yolks, roll them up in the +forcemeat, and make them the size and shape of an egg. Fry them till +they are of a light brown, and toss them up in a good brown sauce. +Quarter some hard-boiled eggs, and spread them over your dish. + + +_Eggs for second Course._ + +Boil five eggs quite hard; clear away the shells, cut them in half, take +out the yolks, and put the whites into warm water. Pound the yolks in a +mortar till they become very fine. Have ready some parsley and a little +onion chopped as fine as possible; add these to the yolks, with a pinch +of salt and cayenne pepper. Add a sufficient quantity of hot cream to +make it into a thick even paste; fill the halves of the whites with +this, and keep the whole in hot water. Prepare white sauce; place the +eggs on a dish in two rows, the broad part downward; pour the sauce over +them, and serve up hot. + + +_Eggs to fry as round as Balls._ + +Put three pints of clarified butter into a deep stewpan; heat it as hot +as for fritters, and stir the butter with a stick till it turns round +like a whirlpool. Break an egg into the middle, and turn it round with +the stick till it is as hard as a poached egg. The whirling round of the +butter makes it as round as a ball. Take it up with a slice; put it in a +dish before the fire. Do as many as you want; they will be soft, and +keep hot half an hour. Serve on stewed spinach. + + +_Eggs, fricassee of._ + +Boil the eggs pretty hard; cut them in round slices; make white sauce +and pour it over them; lay sippets round your dish, and put a whole yolk +in the middle. + + +_Eggs à la Crême._ + +Boil the eggs, which must be quite fresh, twelve minutes; and throw them +into cold water. When cold, take off the shell without breaking the +white. Have a little shalot and parsley minced fine and mixed; pass it +with a little fresh butter. When done enough, set it to cool. Cut the +eggs through the middle; put the whites into warm water; pound the yolks +very fine; put them into your stewpan, with a little cream, pepper, and +salt. Make the whole very hot, and dish. Two gills of cream will be +sufficient for ten eggs. + + +_Ham, essence of._ + +Take six pounds of ham; cut off all the skin and fat, and cut the lean +into slices about an inch thick; lay them in the bottom of a stewpan, +with slices of carrots, parsnips, six onions sliced; cover down very +close, and set it over a stove. Pour on a pint of veal cullis by +degrees, some fresh mushrooms cut in pieces, if to be had, if not, +mushroom powder, truffles, morels, two cloves, a basil leaf, parsley, a +crust of bread, and a leek. Cover down close, and let it simmer till the +meat is quite dissolved. A little of this sauce will flavour any lighter +sauce with great zest and delicacy. + + +_Maccaroni in a mould of Pie Crust._ + +Prepare a paste, as generally made for apple-pies, of an oval shape; put +a stout bottom to it and no top; let it bake by the fire till served. +Prepare a quarter of a pound of maccaroni, boil it with a little salt +and half an ounce of butter; when done, put it in another stewpan with +an ounce more of butter, a little grated cheese, and a spoonful of +cream. Drain the maccaroni, and toss it till the cheese be well mixed; +pour it into a dish; sprinkle some more grated cheese over it, and baste +it with a little butter. When ready to be served, put the maccaroni into +the paste, and dish it up hot without browning the cheese. + + +_Maccaroni, to dress._ No. 1. + +Stew one pound of gravy beef to a rich gravy, with turnips and onions, +but no carrots; season it high with cayenne, and fine it with whites of +eggs. When the gravy is cold, put in the maccaroni; set it on a gentle +fire; stir it often that it may not burn, and let it stew an hour and a +half. When you serve it up add of Cheshire cheese grated as much as will +make the maccaroni relishing. + + +_Maccaroni._ No. 2. + +Boil two ounces of maccaroni in plenty of water an hour and a half, and +drain it through a sieve. Put it into a saucepan, and beat a little bit +of butter, some pepper and salt, and as much grated cheese as will give +a proper flavour. Put it into the saucepan with the maccaroni, and add +two spoonfuls of cream. Set it on the fire, and stew it up. Put it on +your dish; strew a little grated cheese over it, and brown with a +salamander. + + +_Maccaroni._ No. 3. + +Boil the maccaroni till tender; cut it in pieces about two inches long; +put it into either white or brown sauce, and let it stew gently for half +an hour. Either stir in some grated cheese, or send it in plain. Pepper +and salt to your taste. + + +_Maccaroni._ No. 4. + +Soak a quarter of a pound of maccaroni in milk for two hours; put it +into a stewpan, boil it well, and thicken with a little flour and +butter. Season it with pepper and salt to your taste; and add three +table-spoonfuls of cream. Put it in a dish; add bread crumbs and sliced +cheese, and brown with a salamander. + + +_Maccaroni._ No. 5. + +Set on the fire half a gallon of water; when it boils put into it one +pound of maccaroni, with a quarter of a pound of salt; let it boil a +quarter of an hour, then strain very dry, put it in a stewpan with a +quarter of a pound of fresh butter; let it fry a quarter of an hour +longer. Add pepper and grated cheese; stew them together; then put the +maccaroni into a terrine, and shake some grated cheese on it. It is very +good with a-la-mode beef gravy instead of butter. + + +_Maccaroni._ No. 6. + +Boil a quarter of a pound of maccaroni till it is quite tender; lay it +on a sieve to drain; then put it into a tossing-pan with about a gill of +cream and a piece of butter rolled in flour. Boil five minutes, pour it +on a plate, and lay Parmesan cheese toasted all over it. + + +_Maccaroni._ No. 7. + +Break a quarter of a pound of pipe maccaroni into pieces about an inch +long, put it into a quart of boiling broth; boil it for three hours; +then strain it off from the broth, and make a sauce with a bit of +butter, a little flour, some good broth, and a little cream; when it +boils add a little Parmesan cheese. Put your maccaroni into the sauce, +and just stir it together. Put it on the dish for table, with grated +Parmesan cheese over it, and give it a good brown colour with a hot +shovel or salamander. + + +_Maccaroni._ No. 8. + +Boil three ounces of maccaroni in water till quite tender; lay it on a +sieve to drain; when dry, put it into a stewpan, over a charcoal fire, +with three or four spoonfuls of fresh cream, one ounce of butter, and a +little grated Parmesan cheese. Set it over a slow fire till quite hot, +but it must not boil; pour it into your hot dish; shake a little of the +cheese over the top, and brown with a salamander. + + +_Omelets._ + +should be fried in a small frying-pan, made for the purpose; with a +small quantity of butter. Their great merit is to be thick; therefore +use only half the number of whites that you do of yolks of eggs. The +following ingredients are the basis of all omelets: parsley, shalot, a +portion of sweet-herbs, ham, tongue, anchovy, grated cheese, shrimps, +oysters, &c. + + +_Omelet._ No. 1. + +Slice very thin two onions, about two ounces each; put them in a stewpan +with three ounces of butter; keep the pan covered till done, stirring +now and then, and, when of a nice brown, stir in as much flour as will +produce a stiff paste. Add by degrees as much water or milk as will make +it the thickness of good cream, and stew it with pepper and salt; have +ready hard-boiled eggs (four or five); you may either shred or cut them +in halves or quarters. + + +_Omelet._ No. 2. + +Beat five eggs lightly together, a small quantity of shalot, shred quite +fine; parsley, and a few mushrooms. Fry, and be careful not to let it +burn. When done add a little sauce. + + +_Omelet._ No. 3. + +Break five eggs into a basin; add half a pint of cream, a table-spoonful +of flour, a little pounded loaf-sugar, and a little salt. Beat it up +with a whisk for five minutes; add candied citron and orange peel; fry +it in two ounces of butter. + + +_Omelet._ No. 4. + +Take six or seven eggs, a gill of good cream, chopped parsley, thyme, a +very small quantity, shalot, pepper, salt, and a little grated nutmeg. +Put a little butter in your frying-pan, which must be very clean or the +omelet will not turn out. When your butter is melted, and your omelet +well beat, pour it in, put it on a gentle fire, and as it sets keep +moving and mixing it with a spoon. Add a little more butter if required. +When it is quite loose from the bottom, turn it over on the dish in +which it is to be served. + + +_Omelet._ No. 5. + +Break eight eggs into an earthen pan, with a little pepper and salt, and +water sufficient to dissolve the salt; beat the eggs well. Throw an +ounce and a half of fresh butter into a frying-pan; melt it over the +fire; pour the eggs into the pan; keep turning them continually, but +never let the middle part be over the fire. Gather all the border, and +roll it before it is too much done; the middle must be kept hollow. Roll +it together before it is served. A little chopped parsley and onions may +be mixed with the butter and eggs, and a little shalot or pounded ham. + + +_Omelet._ No. 6. + +Four eggs, a little scraped beef, cayenne pepper, nutmeg, lemon peel, +parsley, burnet, chervil, and onion, all fried in lard or butter. + + +_Asparagus Omelet._ + +Beat up six eggs, put some cream to them. Boil some asparagus, cut off +the green heads, and mix with the eggs; add pepper and salt. Make the +pan hot; put in some butter; fry the omelet, and serve it hot. + + +_A French Omelet._ + +Beat up six eggs; put to them a quarter of a pint of cream, some pepper, +salt, and nutmeg; beat them well together. Put a quarter of a pound of +butter, made hot, into your omelet-pan, and fry it of a light brown. +Double it once, and serve it up plain, or with a white sauce under it. +If herbs are preferred, there should be a little parsley shred, and +green onion cut very fine, and serve up fried. + + +_Ragout for made dishes._ + +Boil and blanch some cocks' combs, with sweetbreads sliced and lambs' +stones; mix them up in gravy, with sweet-herbs, truffles, mushrooms, +oysters, and savoury spice, and use it when you have occasion. + + +_Trouhindella._ + +Chop fine two pounds of veal, fat and lean together; slice crumb of +bread into some warm milk: squeeze it out of the milk and put it to the +veal; season with pepper, salt, and nutmeg; make it up in three balls, +and fry it in butter half an hour. Put a quart of mutton or veal broth +into the pan, and let it stew three quarters of an hour, or till it is +reduced to a quarter of a pint of strong gravy. + + + + +MEATS AND VEGETABLES. + + +_Artichokes, to fricassee._ + +Scrape the bottom clean; cut them into large dice, and boil them, but +not too soft. Stove them in a little cream, seasoned with pepper and +salt; thicken with the yolks of four eggs and melted butter, and serve +up. + + +_Bacon, to cure._ No. 1. + +Use two pounds of common salt; one pound of bay salt; one pound of brown +sugar; two ounces of saltpetre; two ounces of ground black pepper. + + +_Bacon, to cure._ No. 2. + +Take half a pound of saltpetre, or let part of it be petre salt, half a +pound of bay salt, and one pound of coarse sugar; pound and mix them +well together. Rub this mixture well into the bacon, and cover it +completely with common salt. Dry it thoroughly, and keep it well packed +in malt dust. + + +_Bacon, to cure._ No. 3. + +For sixty pounds' weight of pork take three pounds of common salt, half +a pound of saltpetre, and half a pound of brown sugar. The sugar must be +put on first and well rubbed in, and last of all the common salt. Let +the meat lie in salt only a week, and then hang it at a good distance +from the fire, but in a place where a fire is constantly kept. When +thoroughly dry, remove it into a garret, and there let it remain till +wanted for use. + + +_Barbicue._ + +Cut either the fore quarter or leg of a small pork pig in the shape of a +ham; roast it well, and a quarter of an hour before it is enough done, +baste it with Madeira wine; then strain the Madeira and gravy in the +dripping-pan through a sieve; mix to your taste with cayenne pepper and +lemon-juice; and serve it in the dish. + + +_Alamode Beef._ No. 1. + +Take a piece of the round of beef, fresh and tender; beat it well, and +to six pounds of beef put one pound of bacon, cut into large pieces for +larding, and season it with pepper, cloves, and salt. Lard your beef, +and put it into your stewpan, with a bay-leaf or two, and two or three +onions, a bunch of parsley, a little lemon-peel, three spoonfuls of +vinegar, and the same quantity of beer. Cover it close, and set it over +a gentle charcoal fire; stew it very gently that your liquor may come +out; and shake it often to prevent its sticking. As the liquor +increases, make your fire a little stronger, and, when enough done, skim +off all the fat, and put in a glass of claret. Stew it half an hour +longer, and when you take it off your fire squeeze in the juice of a +lemon, and serve up. It must stew five hours; and is as good cold as +hot. + + +_Alamode Beef._ No. 2. + +Lard the mouse-buttock with fat bacon, sprinkled with parsley, +scallions, mushrooms, truffles, morels, one clove of garlic shred fine, +salt, and pepper. Let it stew five or six hours in its own gravy, to +which add, when it is about half done, a large spoonful of brandy. It +should be done in an earthen vessel just large enough to contain it, and +may be served hot or cold. + + +_Alamode Beef._ No. 3. + +Lard a piece of beef with fat bacon, dipped in pepper, vinegar, +allspice, and salt; flour it all over; cut two or three large onions in +thin slices; lay them at the bottom of the stewpan with as much butter +as will fry your beef; lay it in and brown it all over; turn it +frequently. Pour to it as much boiling water as will cover it; add a +little lemon-peel, and a bunch of herbs, which must be taken out before +done enough; when it has stewed about two hours turn it. When finished, +put in some mushrooms or ketchup, and serve up. + + +_Alamode Beef, in the French manner._ + +Take the best part of the mouse-buttock, between four and seven pounds, +larded well with fat bacon, and cut in square pieces the length and +thickness of your beef. Before you lard it, take a little mace, six +cloves, some pepper and salt, ground all together, and mix it with some +parsley, shalot, and a few sweet-herbs; chop them small, roll your bacon +in this mixture, and lard your beef. Skewer it well, and tie it close +with a string; put two or three slices of fat bacon at the bottom of +your stewpan, with three slices of carrot, two onions cut in two, and +half a pint of water; put your beef in, and set your stewpan on the +fire. After the beef has stewed about ten minutes, add more hot water, +till it half covers the meat; let it boil till you feel with your finger +that your beef is warm or hot through. Lay two or three slices of fat +bacon upon your beef, add a little mace, cloves, pepper, and salt, a few +slices of carrot, a small bunch of sweet-herbs, and celery tied +together, a little garlic if you like it. Cut a piece of paper, of the +size of your cover; well grease it with butter or lard; put it over your +pan, cover it close, and let it stew over a very slow fire seven or +eight hours. If you like to eat the beef cold, do not uncover the pan +till it is so, for it will be the better for it. If you choose to stew a +knuckle of veal with the beef, it will add greatly to the flavour. + + +_Rump of Beef, with onions._ + +Having extracted the bones, tie it compactly in a good shape, and stew +it in a pan that will allow for fire at the top. Put in a pint of white +wine, some good broth, a slice of veal, two of bacon, or ham, which is +better, a large bunch of kitchen herbs, pepper and salt. When the beef +is nearly half done, add a good quantity of onions. The beef being +thoroughly done, take it out and wipe off the grease; place it in the +dish in which it is to be served at table, put the onions round it, and +pour over it a good sauce, any that suits your taste. + + +_Rump of Beef, to bake._ + +Bone a rump of beef; beat it thoroughly with a rolling-pin, till it is +very tender; cut off the sinew, and lard it with large pieces of bacon; +roll your larding seasoning first--of pepper, salt, and cloves. Lard +athwart the meat that it may cut handsomely; then season the meat all +over with pepper and salt, and a little brown sugar. Tie it neatly up +with packthread across and across, put the top undermost, and place it +in an earthen pan. Take all the bones that came out of it, and put them +in round and round the beef, so that it cannot stir; then put in half a +pound of butter, two bay-leaves, two shalots, and all sorts of seasoning +herbs, chopped fine. Cover the top of the pot with coarse paste; put it +in a slow oven; let it stand eight hours; take it out, and serve it in +the dish in which it is to go to table, with its own juice, and some +have additional broth or gravy ready to add to it if it is too dry. + + +_Rump of Beef, cardinal fashion._ + +Choose a rump of beef of moderate size, say ten or twelve pounds; take +out the bones; beat it, and lard it with a pound of the best bacon, +mingled with salt and spices, without touching the upper parts. Rub +half a quarter of a pound of saltpetre in powder into the meat that it +may look red; and put it into a pan with an ounce of juniper-berries a +little bruised, a tea-spoonful of brown sugar, a little thyme, basil, +and a pound of salt; and there let it remain, the pan being covered +close, for eight days. When the meat has taken the salt, wash it in warm +water, and put some slices of bacon upon the upper part on that side +which is covered with fat, and tie a linen cloth over it with +packthread. Let it stew gently five hours, with a pint and a half of red +wine, a pint of water, six onions, two cloves of garlic, five carrots, +two parsnips, a laurel leaf, thyme, basil, four or five cloves, parsley, +and scallions. When it is done, it may be either served up hot, or left +to cool in its own liquor, and eaten cold. + + +_Beef, sausage fashion._ + +Take a slice of beef, about half an inch thick and four or five wide; +cut it in two equal parts; beat them well to make them flat, and pare +the edges neatly. Mince your parings with beef suet, parsley, onions, +mushroom, a shalot, two leaves of basil, and mix them into a forcemeat +with the yolks of four eggs. A little minced ham is a great addition. +Spread this forcemeat upon the slices of beef, and roll them up in the +form of sausages. Tie them with packthread, and stew them in a little +broth, a glass of white wine, salt, pepper, an onion stuck with cloves, +a carrot, and a parsnip. When they are done, strain off the liquor, and, +having skimmed off the fat, reduce it over the fire to the consistence +of a sauce; take care that it be not too highly flavoured, and serve it +over your sausages, or they may be served on sorrel, spinach, or any +other sauce you prefer. + + +_Ribs and Sirloin of Beef._ + +When the ribs and sirloin are tender, they are commonly roasted, and +eaten with their own gravy. To make the sirloin still better, take out +the fillet: cut it into thin slices, and put it into a stewpan, with a +sauce made with capers, anchovies, mushrooms, a little garlic, truffles, +and morels, the whole shred fine, turned a few times over the fire, with +a little butter, and moistened with some good cullis. When the sauce is +skimmed and seasoned to your taste, put in the fillet with the gravy of +the meat, and heat and serve it over the ribs or sirloin. + + +_Rib of Beef, en papillotes, (in paper.)_ + +Cut a rib of beef neatly, and stew it with some broth and a little +pepper and salt. When the meat is done enough, reduce the sauce till it +sticks to the rib, and then steep the rib in butter, with parsley, +scallions, shalots, and mushrooms, shred fine, and a little basil in +powder. Wrap the rib, together with its seasoning, in a sheet of white +paper, folding the paper round in the form of a curling paper or +papillote; grease the outside, and lay it upon the gridiron, on another +sheet of greased paper, over a slow fire. When it is done, serve it in +the paper. + + +_Brisket of Beef, stewed German Fashion._ + +Cut three or four pounds of brisket of beef in three or four pieces of +equal size, and boil it a few minutes in water; in another pan boil the +half of a large cabbage for a full quarter of an hour; stew the meat +with a little broth, a bunch of parsley, scallions, a little garlic, +thyme, basil, and a laurel-leaf; and an hour afterwards put in the +cabbage, cut into three pieces, well squeezed, and tied with packthread, +and three large onions. When the whole is nearly done, add four +sausages, with a little salt and whole pepper, and let it stew till the +sauce is nearly consumed; then take out the meat and vegetables, wipe +off the grease, and dish them, putting the beef in the middle, the +onions and cabbage round, and the sausages upon it. Strain the sauce +through a sieve, and, having skimmed off the fat, serve it over the +ragout. The beef will take five hours and a quarter at the least to +stew. + + +_Beef, to bake._ + +Take a buttock of beef; beat it in a mortar; put to it three pounds of +bacon cut in small pieces; season with pepper and salt, and mix in the +bacon with your hands. Put it into a pot, with some butter and a bunch +of sweet-herbs, covering it very close, and let it bake six hours. When +enough done, put it into a cloth to strain; then put it again into your +pot, and fill it up with butter. + + +_Beef bouilli._ + +Take the thick part of the brisket of beef, and let it lie in water all +night; tie it up well, and put it to boil slowly, with a small faggot of +parsley and thyme, a bag of peppercorns and allspice, three or four +onions, and roots of different sorts: it will take five or six hours, as +it should be very tender. Take it out, cut the string from it, and +either glaze it or sprinkle some dry parsley that has been chopped very +fine over it; sprinkle a little flour on the top of it, with gherkin and +carrot. The chief sauce for it is _sauce hachée_, which is made thus: a +little dressed ham, gherkin, boiled carrot, and the yolk of egg boiled, +all chopped fine and put into brown sauce. + + +_Another way._ + +Take about eight or nine pounds of the middle part of the brisket; put +it into your stew-kettle (first letting it hang up for four or five +days) with a little whole pepper, salt, and a blade or two of mace, a +turnip or two, and an onion, adding about three pints or two quarts of +water. Cover it up close, and when it begins to boil skim it; let it +stand on a very slow fire, just to keep it simmering. It will take five +hours or more before it is done, and during that time you must take the +meat out, in order to skim off the fat. When it is quite tender take +your stewpan, and brown a little butter and flour, enough to thicken the +gravy, which you must put through a colander, first adding sliced +carrots and turnips, previously boiled in another pot. You may also, if +you choose, put in an anchovy, a little ketchup, and juice of lemon; but +these are omitted according to taste. When the gravy is thus prepared, +put the meat in again; give it a boil, and dish it up. + + +_Relishing Beef._ + +Take a round of the best piece of beef and lard it with bacon; half +roast it; put it in a stewpan, with some gravy, an onion stuck with +cloves, half a pint of white wine, a gill of vinegar, a bunch of +sweet-herbs, pepper, cloves, mace, and salt; cover it down very close, +and let it only simmer till it is quite tender. Take two ox-palates, two +sweetbreads, truffles, morels, artichoke-bottoms, and stew them all +together in some good gravy, which pour over the beef. Have ready +forcemeat balls fried, made in different shapes; dip some sippets into +butter, fry and cut them three-corner-ways, stick them into the meat; +lay the balls round the dish. + + +_Beef, to stew._ + +Take a pound and a half of the fat part of a brisket, with four pounds +of stewing beef, cut into pieces; put these into a stewpan, with a +little salt, pepper, a bunch of sweet-herbs and onions, stuck with +cloves, two or three pieces of carrots, two quarts of water, and half a +pint of good small beer. Let the whole stew for four hours; then take +some turnips and carrots cut into pieces, a small leek, two or three +heads of celery, cut small, and a piece of bread toasted hard. Let these +stew all together one hour longer; then put the whole into a terrine, +and serve up. + + +_Another way._ + +Put three pounds of the thin part of the brisket of beef and half a +pound of gravy beef in a stewpan, with two quarts of water, a little +thyme, marjoram, parsley, whole pepper and salt, a sufficient quantity, +and an onion; let it stew six hours or more; then add carrots, turnips, +(cut with a machine) and celery cut small, which have all been +previously boiled; let the vegetables be stewed with the beef one hour. +Just before you take it off the fire, put in some boiled cabbage chopped +small, some pickled cucumbers and walnuts sliced, some cucumber liquor, +and a little walnut liquor. Thicken the sauce with a lump of butter +rolled in flour. Strew the cut vegetables over the top of the meat. + + +_Cold Beef, to dress._ + +Slice it as thin as possible; slice, also, an onion or shalot; squeeze +on it the juice of a lemon or two; then beat it between two plates, as +you do cucumbers. When it is very well beaten, and tastes sharp of the +lemon, put it into the dish, in which it is to be served; pick out the +onion, and strew over it some fine shred parsley and fine bread crumbs; +then pour on it oil and mustard well mixed; garnish with sliced lemon. + + +_Cold Boiled Beef, to dress._ + +When your rump or brisket of beef has been well boiled in plain water, +about an hour before you serve it up take it out of the water, and put +it in a pot just large enough to contain it. There let it stew, with a +little of its own liquor, salt, basil, and laurel; and, having drained, +put it into the dish on which it is to be served for table, and pour +over it a sauce, which you must have previously ready, made with gravy, +salt, whole pepper, and a dash of vinegar, thickened over the stove with +the yolks of three eggs or more, according to the size of the beef and +the quantity of sauce wanted. Then cover beef and all with finely grated +bread; baste it with butter, and brown it with a salamander. + + +_Cold Beef, to pot._ + +Cut the beef small; add to it some melted butter, two anchovies well +washed and boned, a little Jamaica pepper beat very fine. Beat them well +together in a marble mortar till the meat is yellow; then put it into +pots, and cover it with clarified butter. + + +_Beef Steaks to broil._ + +When your steak is nearly broiled, chop some large onions, as fine as +possible, and cover the steak thickly with it, the last time you turn +it, letting it broil till fit to send to table, when the onion should +quite cover the steak. Pour good gravy in the dish to moisten it. + + +_Beef Steaks and Oysters._ + +Put two dozen oysters into a stewpan with their own liquor; when it +boils add a spoonful of water; when the oysters are done drain them in a +sieve, and let the liquor settle; then pour it off clear into another +vessel; beard them, and add a pint of jelly gravy to the liquor; add a +piece of butter and two spoonfuls of flour to thicken it. Let this boil +fifteen minutes; then throw in the oysters, and let it stand. Take a +beef-steak, pare it neatly round, and dress it as usual; when done, lay +it on a hot dish, and pour the sauce and oysters over it. + + +_Rump Steaks broiled, with Onion Gravy._ + +Peel and slice two large onions; put them into a stewpan with two +table-spoonfuls of water; set it on a slow fire till the water is boiled +away and the onions have become a little brown. Add half a pint of good +broth; boil the onions till tender; strain the broth from them, and chop +them fine; thicken with flour and butter, and season with mushroom +ketchup, pepper, and salt; put the onions in, and boil it gently for +five minutes: pour the gravy over a broiled rump-steak. + + +_Beef Steaks, to stew._ + +Pepper and salt two fine rump steaks; lay them in a stewpan with a few +cloves, some mace, an onion, one anchovy, a bundle of sweet herbs, a +gill of white wine, and a little butter mixed with flour; cover them +close, stew them very gently till they are tender, and shake the pan +round often to keep them from sticking. Take them carefully out, flour +and fry them of a nice brown in fresh butter, and put them in a dish. In +the mean time strain off the gravy from the fat out of the frying-pan, +and put it in the sauce, with a dozen oysters blanched, and a little of +the oyster liquor; give it a boil up, pour it over the steaks, and +garnish with horseradish. You may fry them first and then stew them; put +them in a dish, and strain the sauce over them without any oysters, as a +common dish. + + +_Another way._ + +Beat three pounds of rump steaks; put them in a stewpan, with a pint of +water, the same quantity of small beer, six cloves, a large onion, a +bunch of sweet-herbs, a carrot, a turnip, pepper, and salt. Stew this +very gently, closely covered, for four or five hours; but take care the +meat does not go to rags, by being done too fast. Take up the meat, and +strain the gravy over it. Have turnips cut into balls, and carrots into +shapes, and put them over the meat. + + +_Beef Olives._ + +Take a rump of beef, cut into steaks, about five inches long and not +half an inch thick. Lay on some good forcemeat, made with veal; roll +them, and tie them round once or twice, to keep them in a neat shape. +Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt; +fry them brown; have ready some good gravy, with a few truffles, morels, +and mushrooms, boiled together. Pour it into the dish and send them to +table, after taking off the string that tied them in shape. + + +_Another way._ + +Cut steaks from the inside of the sirloin, about an inch thick, six +inches long, and four or five broad: beat and rub them over with yolk of +egg; strew on bread crumbs, parsley chopped, lemon-peel shred, pepper +and salt, and chopped suet. Roll them up tight, skewer them; fry or +brown them in a Dutch oven; stew them in some beef broth or gravy until +tender. Thicken the gravy with a little flour; add ketchup, and a little +lemon juice, and, to enrich it, add pickled mushrooms, hard yolks of +eggs, and forcemeat balls. + + +_Pickle for Beef._ + +To four gallons of water put a sufficient quantity of common salt; when +quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of +bay salt, and half a pound of coarse sugar. Boil this pickle for twenty +minutes, skim it well, and strain it. When quite cold, put in your beef, +which should be quite covered with the pickle, and in nine days it will +be fit for use; or you may keep it three months, and it will not be too +salt. The pickle must be boiled and well skimmed at the end of six +weeks, and every month afterwards; it will then keep three months in +summer and much longer in winter. + + +_Beef, to salt._ + +Into four gallons of water put one pound and a half of coarse brown +sugar, two ounces of saltpetre, and six pounds of bay salt; boil and +skim as long as any scum rises. When cold, put in the meat, which must +be quite covered with pickle: once in two months boil up the pickle +again, skimming carefully. Add in the boiling two ounces of coarse +sugar, half a pound of bay salt, and the same pickle will be good for +twelve months. It is incomparable for hung beef, hams, or neats' +tongues. When you take them out of this pickle, clean, dry, and put them +in a paper bag, and hang them up in a dry place. + +Pork may be pickled in the same manner. + + +_Beef, to salt._ + +Eight pounds of salt, six ounces of saltpetre, one pound and a half of +brown sugar, four gallons of water; boil all together, skim and put on +the beef when cold; the beef to be kept under the pickle with a weight. + + +_Beef, to dry._ + +Salt it in the same way as your hams; keep it in your pickle a fortnight +or three weeks, according to its size; hang it up to dry for a few days; +then have it smoked the same as hams. + + +_Hung Beef._ No. 1. + +Take a round, ribs, rump, or sirloin; let it lie in common salt for a +month, and well cover it with the brine. Rub a little saltpetre over it +two or three days before it is hung up; observing, before it is put up +to dry, to strew it over with bran or oatmeal, to keep it from the dust; +or, which will answer the same purpose, wrap it up in strong coarse +paper. It is not to be smoked; only hang it up in the kitchen, and not +too near the fire. The time of hanging to dry must be regulated by the +quantity of air in which it is suspended, or left to the discretion of +the person who has the care of it. The time which it must lie in water +before dressing depends upon the driness of the meat. Half boil it in +simmering water, and afterwards roast. It must not be cut till cold. + + +_Hung Beef._ No. 2. + +Take the under-cliff of a small buttock of beef, two ounces of common +salt, and one ounce of saltpetre, well beaten together: put to it half a +pint of vinegar with a sprig of thyme. Rub the beef with this pickle +every morning for six days, and let it lie in it. Then dry it well with +a cloth, and hang it up in the chimney for a fortnight. It must be made +perfectly dry before it will be fit for eating; it should also be kept +in a dry place. + + +_Hung Beef._ No. 3. + +Take the tenderest part of beef, and let it hang in the cellar as long +as you can, taking care that it is not in the least tainted. Take it +down, wash it well in sugar and water. Dry six-pennyworth of saltpetre +and two pounds of bay salt, and pound them fine; mix with it three large +spoonfuls of brown sugar; rub your beef thoroughly with it. Take common +salt, sufficient according to the size of the beef to salt it; let it +lie closely covered up until the salts are entirely dissolved, which +will be in seven or eight days. Turn it every day, the under part +uppermost, and so on for a fortnight; then hang it where it may have a +little warmth of the fire. It may hang in the kitchen a fortnight. When +you use it, boil it in hay and pump water very tender: it will keep +boiled two or three months, rubbing it with a greasy cloth, or putting +it for two or three minutes into boiling water to take off any +mouldiness. + + +_Beef for scraping._ + +To four pounds of lean buttock of beef take one ounce of saltpetre and +some common salt, in which let the meat lie for a month; then hang it to +dry for three weeks. Boil it for grating when wanted. + + +_Italian Beef._ + +Take a round of beef, about fifteen or eighteen pounds; rub it well with +three ounces of saltpetre, and let it lie for four hours in it. Then +season it very well with beaten mace, pepper, cloves, and salt +sufficient; let it then lie in that seasoning for twelve days; wash it +well, and put it in the pot in which you intend to bake it, with one +pound of suet shred fine, and thrown under and over it. Cover your pot +and paste it down: let it stew six hours in its own liquor, and eat it +cold. + + +_Red Beef._ + +Twelve pounds of ribs of beef boned, four ounces of bay salt, three +ounces of saltpetre; beat them fine, and mix with half a pound of coarse +sugar, two pounds of common salt, and a handful of juniper berries +bruised. Rub the beef well with this mixture, and turn it every day +about three weeks or a month; bake it in a coarse paste. + + +_Another way._ + +Take a piece of brisket of beef, about sixteen or eighteen pounds; make +the pickle for it as follows:--saltpetre and bay salt, one pound and a +half of each, one pound of coarse brown sugar, and six pounds of common +salt; add to these three gallons of water. Set it on the fire and keep +it stirring, lest the salts should burn; as it boils skim it well till +clear: boil it about an hour and a half. When it is quite cold, put in +the beef, and let it lie in a pan that will hold it properly; turn it +every day, and let it remain in about a fortnight. Take it out, and just +wash it in clean water, and put it into the pot in which you stew it +with some weak broth; then add slices of fat bacon, fat of veal, any +pieces of fat meat, the more fat the better, especially of veal, also a +pint of brandy, a full pint of wine, a handful of bay-leaves, a few +cloves, and some blades of mace, about two large carrots, one dozen of +large onions, a good bundle of sweet-herbs, some parsley, and two or +three turnips. Stew it exceedingly gently for eight hours. The broth +should cover the meat while it is stewing, and keep the slices of fat as +much over it as you can; the seldomer you uncover the pot the better. +When you think it sufficiently tender, which try with your finger, take +it off, and, though it may appear tender enough to fall to pieces, it +will harden sufficiently when it grows cold. It should remain in the pot +just as it is taken off the fire till it is very nearly if not quite +cold. It will eat much better for being so left, and you will also not +run the risk of breaking the beef in pieces, as you would by removing it +whilst hot. + + +_Collar of Beef._ + +Bone the navel and navel round; make sufficient pickle to cover it, as +strong as to bear an egg, with bay salt; beat two ounces of saltpetre +very fine, and strew half of it on your beef before you lay it in your +pickle. Then lay it in an earthen pan, and press it down in the liquor +with a weight, as it must be all covered. Let it remain thus for four or +five days, stirring it however once every day. Take it out, let the +brine drain from it, lay it on a table, and season it with nutmeg, +pepper, cloves, and mace, some parsley, thyme, and sweet marjoram, of +each a little, and eight anchovies sliced; roll it up with these like +brawn, and bind it quite fast with strong tape. Then put it into a pan, +deep enough for it to stand upright; fill the pan with water, and cover +it with paste. Make your oven very hot, put it in, and let it remain +there five or six hours; then take it out, and, having removed the tape, +roll it in a cloth; hang it up till cold. If you think it not salt +enough, before you bake it, put a little salt with your spice and herbs, +for baking in water abates much of its saltness. + + +_Another._ + +Salt a flank of beef with white salt, and let it lie for forty-eight +hours. Wash it, and hang it in the wind to dry for twenty-four hours. +Then take pepper, salt, cloves, saltpetre, all beaten fine, and mix them +together; rub the beef all over; roll it up hard, and tie it fast with +tape. Put it in a pan, with a few bay-leaves, and four pounds of butter. +Cover the pot with rye paste, and bake it with household bread. + + +_Bisquet, to make._ + +Cut some slips of white paper; butter and place them at the bottom and +sides of the pan you make your bisquet in; then cut thin collops of +veal, or whatever meat you make it of; lay them on the paper, and cover +them with forcemeat. Put in anything else you like, carrots, &c.; close +the top with forcemeat and veal, and paper again; put it in the oven or +stove, and, when done, and you want to dish it, turn the pan upside down +from the dish; take the paper off, and pour good gravy on it. + + +_Boar's Head, to dress whole._ + +When the head is cut off, the neck part must be boned, and the tongue +taken out. The brains also must be taken out on the inside, so as not to +break the bone and skin on the outside. When boned, singe the hair off, +and clean it; then put it for four or five days into a red pickle made +of saltpetre, bay salt, common salt, and coarse brown sugar, rubbing the +pickle in every day. When taken out of the pickle, lay the tongue in the +centre of the neck or collar; close the meat together as close as you +can, and bind it with strong tape up to the ears, the same as you would +do brawn; then put it into a pot or kettle, the neck downward, and fill +the pot with good broth and Rhenish wine, in the proportion of one +bottle of wine to three pints of broth, till it is covered a little +above the ears. Season the wine and broth with small bunches of +sweet-herbs, such as basil, winter savory, and marjoram, bay-leaves, +shalots, celery, carrots, turnips, parsley-roots, with different kinds +of spices. Set it over the fire to boil; when it boils, put it on one +side to boil gently, till the head is tender. Take it out of the liquor, +and put it into an earthen pan; skim all the fat off the liquor; strain +it through a sieve into the head; put it by until it is quite cold, and +then it will be fit for use. + + +_Brawn, to keep._ + +Put some bran and three handfuls of salt into a kettle of water; boil +and strain it through a sieve, and, when cold, put your brawn into it. + + +_Hog's head like Brawn._ + +Wash it well; boil it till the bones will come out; when cold, put the +inside of the cheek together with salt between; put the ears round the +sides. Put the cheeks into a cloth, press them into a sieve, or anything +round; lay on a weight for two days. Have ready a pickle of salt and +water, with about a pint of malt, boiled together; when cold, put in the +head. + + +_Mock Brawn._ + +Take two pair of neats' feet; boil them very tender, and take the flesh +clean from the bones. Boil the belly piece of pork till nearly done, +then bone it, and roll the meat of the feet up very tight in the pork. +Take a strong cloth, with some coarse tape; roll it round very tight; +tie it up in the cloth; boil it till it is so tender that a skewer may +go through it; let it be hung in a cloth till it is quite cold; after +which put it into some sousing liquor, and keep it for use. + + +_Cabbage, farced._ + +Take a fine white-heart cabbage, about as big as a quarter of a peck, +lay it in water two or three hours, half boil it, put it in a colander +to drain, then cut out the heart, but take very great care not to break +off any of the outside leaves. Fill it with forcemeat made thus:--take a +pound of veal, half a pound of bacon, fat and lean together; cut them +small, and beat them fine in a mortar, with the yolks of four eggs +boiled hard; season with pepper and salt, a little beaten mace, a very +little lemon-peel, some parsley chopped fine, a very little thyme, and +three anchovies. When these are beat fine, take the crumb of a stale +roll, some mushrooms, either fresh or pickled, and the heart of the +cabbage which you cut out. Chop it very fine; mix all together with the +yolk of an egg; fill the hollow of the cabbage, and tie it round with +thread. Lay some slices of bacon in the bottom of a stewpan, and upon +these some thin slices of coarse beef, about one pound: put in the +cabbage, cover it close, and let it stew gently over a slow fire, until +the bacon begins to stick to the bottom of the pan. Shake in a little +flour; then put in a quart of good broth, an onion stuck with cloves, +two blades of mace, some whole pepper, a little bundle of sweet-herbs; +cover close, and let it stew gently an hour and a half. Put in a glass +of red wine, give it a boil, and take it up; lay it in a dish, and +strain the gravy over it, untying the packthread first. This is a very +good dish, and makes the next day an excellent hash, with a veal steak +nicely boiled and laid on it. + + +_Calf's Head._ + +Scald the hair off; trim and pare it, and make it look as neat as +possible. Take out the bones, and have ready palates boiled tender, +hard-boiled yolks of eggs, oysters just scalded, and very good +forcemeat: stuff all this into the head, and sew it close in a cloth. +Boil it gently for full three hours. Make a strong good gravy for sauce. +Garnish with fried bacon. + + +_Calf's Head, to dress like Turtle._ + +The wool must be scalded off in the same manner as the hair is taken off +a little pig, which may be done at the butcher's; then wash and parboil +it; cut the meat from the bones, and put it in a saucepan, with as much +of the broth as will just cover it. Put in half a tea-spoonful of +cayenne pepper, and some common pepper and salt, a large onion, and a +faggot of sweet-herbs; take out the herbs and the onion before it +breaks. About half an hour before it is done, put three quarters of a +pint of white or raisin wine; have ready the yolks of six or eight eggs +boiled hard, which you must make into small balls, and put in just +before you serve it up. It will take two hours and a half, or perhaps +three hours doing, over a slow fire. + + +_Calf's Head, to hash._ No. 1. + +Let the calf's head be washed dean, and boiled tender; then cut the meat +off one half of the head in small slices. To make the sauce, take some +parsley, thyme, and a very little onion, let them be chopped fine; then +pass them in a stewpan over the fire, with some butter, till tender. Add +some flour, a very little pepper and salt, and some good strong broth, +according to your quantity of meat; let it boil, then skim it, put the +meat into it, and add a little lemon-juice and a little white wine; let +all boil together about ten minutes. There may be some force-meat balls +added, if liked. The other half of the head must be scored like +diamonds, cross and across; then rub it with some oiled butter and yolk +of egg; mix some chopped parsley and thyme, pepper, salt, a little +nutmeg, and some bread crumbs; strew the head all over with this; broil +it a nice light brown, and put it on the hash when dished. Scald the +brains, and cut them in four pieces; rub them with yolk of egg, then let +them be crumbed, with the same crumbs and herbs as the head was done +with, and fried a light brown; lay them round the dish with a few slices +of bacon or ham fried. The brains may be done, to be sent up alone on a +plate, as follows:--Let the brains be washed and skinned; let them be +boiled in broth, about twenty-five minutes; make a little white sauce of +some butter, flour, salt, a little cream, and a little good broth; let +it just boil; then pick a little green sage, a little parsley picked +very small, and scalded till tender; the brains, parsley, and sage, must +be strained off, and put into the white sauce, and let it come to a +boil, just before you put them on the dish to send up. + + +_Calf's Head, to hash._ No. 2. + +Take half a calf's head, cover it with water in a large saucepan, and +boil it till the meat comes from the bone. Cut it into pieces; put it +into some of the liquor in which the head was boiled, and let it stew +till it becomes thick. Add a little salt and mace, and put it into a +mould. + + +_Calf's Head, to hash._ No. 3. + +Your calf's head being half boiled and cooled, cut it in thin slices, +and fry it in a pan of brown butter; put it into your tossing pan with +gravy; stew it till tender; toss it up with burnt butter, or butter +rolled in flour. Garnish with forcemeat balls, and fritters, made of the +brains, mixed up with eggs, a little cream, a dust of flour, nutmeg, and +a little parsley, boiled and chopped fine. Mix them all well together, +and fry them in little cakes; put a few bits of bacon and lemon round +the dish. + + +_Calf's Head, to hash._ No. 4. + +Half boil the head; cut it into round pieces; season with nutmeg, salt, +pepper, and a large onion. Save all the gravy, put in a pint of white +wine, a quarter of a pound of butter, and four spoonfuls of oyster +liquor: let it stew with the meat, not too fast: thicken it with a +little butter and a dozen of oysters, and, when dished, add some rolled +bacon, forcemeat balls, and the brains fried in thin cakes, very brown, +and the size of a crown-piece, laid round the dish. Garnish with lemon +and pickled mushrooms; lemon pickle is an addition. + + +_Calf's Head, to hash._ No. 5. + +Have the head well cleaned; boil it well, cut in slices half of the +head, and have some good ragout of forcemeat, truffles, mushrooms, +morels, and artichoke bottoms, also some veal sweet-herbs. Season your +ragout, and throw in your slices, a bit of garlic and parsley, with some +thyme, and squeeze a lemon in it, but be cautious to have it skimmed +well. Take the other part of the head, and score it like diamonds; +season with salt and pepper, and rub it over with an egg and some crumbs +of bread. Then broil it, pour the hash into the dish; let the half head +lie in the middle, and cut and set off the brains afterwards in slices. +Fry bacon, and lay slices round the dish with sliced lemon. + + +_Calf's Head fricassee._ + +Clean well a calf's head, boil it and cut in square pieces of about an +inch; put half a pint of its own liquor, and mix it well with some +mushrooms, sweetbreads, yolks of eggs, artichoke bottoms, and cream. +Season with nutmeg and mace, and squeeze in a lemon: but serve it up +hot. + + +_Calf's Head, to pickle._ + +Take out the bones and clean the head carefully: wash it well with eggs, +seasoning it with pepper, salt, nutmeg, thyme, and parsley. Put some +forcemeat on it, and roll it up. Boil it tender; take it up, lay it in +sturgeon-pickle for four days; and if you please you may cut it in +pieces as you would sturgeon. + + +_Calf's Liver._ + +Lay it for a few hours in milk, then dry and fry it in butter. + + +_Cauliflowers, with White Sauce._ + +Boil the cauliflowers in small pieces till tender; drain them in a +sieve; when quite dry lay them in a dish; season the sauce with a little +pepper and salt, and pour it pretty thick over them. + + +_Celery, to stew._ + +Cut and trim a dozen heads of celery; put them in cold water to blanch; +stew them in a little butter, salt, and water. When done enough they +should be quite soft, but not broken. Drain them, and have ready a rich +white sauce, the same that is used for boiled chickens, only without +truffles or mushrooms; pour this sauce over the celery, and serve hot. + + +_Another way._ + +Take a dozen white heads of celery, cut about two inches long, wash them +clean, and put them in a stewpan, with a pint of gravy, a glass of white +wine, a bundle of sweet-herbs, pepper, and salt: cover close, and stew +them till they are tender. Then take out the sweet-herbs; put in a piece +of butter mixed with flour; let it stew till it is thick, and dish it +up. + + +_Celery à la Crême._ + +Take a dozen white heads of celery, cut about two inches long; wash them +very clean, and boil them in water till they are very tender; have ready +half a pint of cream, a little butter mixed with flour, a little nutmeg, +and salt; boil it up till thick and smooth; put in the celery, give it a +toss or two, and dish it up. + + +_Scotch Collops._ + +Take a piece of the fillet of veal, as much as will cut into fifteen +pieces, of the size and thickness of a crown-piece; shake a little flour +over it; put a little butter into a frying-pan, and melt it; fry the +slices of veal quick till they are brown, and lay them in a dish near +the fire. Then prepare a sauce thus: take a little butter in a stewpan +and melt it; add a table-spoonful of flour; stir it about till it is as +smooth as cream; put in half a pint each of beef and veal jelly, cayenne +pepper and salt, a pinch of each, and one glass of white wine, +twenty-four pieces of truffles the size of a shilling, and a +table-spoonful of mushrooms: wash them thoroughly from vinegar; squeeze +the juice of half a lemon; stew the sauce gently for one hour; then +throw in the veal, and stew it all together for five minutes. Serve +quite hot, laying the veal regularly in the dish. + + +_Another way._ + +Cut the lean part of a leg of veal into thin collops; beat them with the +back of a knife; season with pepper and salt, shred thyme and parsley, +and flour them well. Reserve some of the meat to make balls. Taking as +much suet as meat, shred it small; then beat it in a mortar; season with +pepper, salt, shred herbs, a little shred onion, and a little allspice. +Put in an egg or two, according to the quantity. Make balls, and fry +them in good dripping; keep them warm. Then fry your collops with +clarified butter, till they are brown enough; and, while they are +warming in the pan, put in your sauce, which must be made thus:--have +some good glaze, a little white wine, a good piece of butter, and two +yolks of eggs. Put your balls to the collops; flour and make them very +hot in the pan; put in your sauce, shake them well, and let them boil. +If you would have them white, put strong broth instead of glaze and half +a pint of cream. + + +_Scotch Collops, brown._ + +Cut your collops thin and from the fillet. Season them with salt and +pepper, and fry them off quick and brown. Brown a piece of butter +thickened with flour, and put in some good gravy, mushrooms, morels, +truffles, and forcemeat balls, with sweetbread dried. Squeeze in a +lemon, and let the whole boil till of a proper thickness. Then put in +your collops, but do not let them boil; toss them up quick, and serve +up. + + +_Collops, White._ No. 1. + +Take a small slice of veal, cut thin slices from it, and beat them out +very thin: butter a frying-pan very lightly, place them in it, and pass +them on the fire, but not to get any colour. Trim them round, and put +them into white sauce. + + +_Collops, White._ No. 2. + +Cut the veal very thin; put it into a stewpan with a piece of butter and +one clove of shalot; toss it in a pan for a few minutes. Have ready to +put to it some cream, more or less according to the quantity of veal, a +piece of butter mixed with flour, the yolk of an egg, a little nutmeg, +and a tea-spoonful of lemon-pickle. Stir it over the fire till it is +thick enough, but do not let it boil. If you choose forcemeat balls, +have them ready boiled in water, and take out the shalot before you +dish up: ten minutes will do them. + + +_Collops, White._ No. 3. + +Hack and cut your collops well; season with pepper and salt, and fry +them quick of a pale colour in a little bit of butter. Squeeze in a +lemon: put in half a pint of cream and the yolks of four eggs. Toss them +up quick, and serve them hot. + + +_Collops, to mince._ + +Chop some beef as fine as possible; the under part of roasted beef +without any fat is best. Put some onions, pepper, and salt to it. Then +put a little butter in the frying-pan; when it is melted, put in the +meat, and stew it well. Add a cupful of gravy; if you have none, water +will do. Just before it is done put in a little vinegar. + + +_Collops of cold beef._ + +Take off all the fat from the inside of a sirloin of beef; cut it neatly +into thin collops, about the size of a crown or half-crown piece, as you +like for size, and cut them round. Slice an onion very small; boil the +gravy that came from the beef when roasted, first clearing it of all the +fat, with a little water; season it with pepper, and, instead of salt, +anchovies dissolved in walnut ketchup, or the liquor from pickled +walnuts, and a bundle of sweet-herbs. Let this boil before you put in +the collops; put them in with a good piece of butter rolled in a little +flour; shake it round to thicken it, and let it do no longer than till +the collops are thoroughly heated, lest they be hard. This does better +than fresh meat. Serve it hot with pickles, or slices of stewed +cucumbers, cut round, like the meat, and placed alternately with it +round the dish. + + +_Cucumbers, to stew._ + +Pare twelve cucumbers, and slice them rather thicker than for eating; +put them to drain, and lay them in a coarse cloth till dry. Flour and +fry them brown in butter; then put to them some gravy, a little claret, +some pepper, cloves, and mace; let them stew a little; then roll a bit +of butter in flour, and toss them up. A sufficient quantity of onion +should be sliced thin, and done like the cucumbers. + + +_Curry Powder, from a Resident in India._ No. 1. + +Half a pound of coriander seed, two ounces of black pepper, two ounces +of cummin seed, one ounce of turmeric, one ounce and half of ground +rice: all the above must be finely pounded; add cayenne to your taste. +Mix all well together; put it into a dish close before the fire; roast +it well for three or four hours; and, when quite cold, put it into a +bottle for use. + + +_Curry Powder._ No. 2. + +Thirteen ounces of coriander seed,* two ounces of fenugreek seed,* (if +not liked this may be omitted,) one ounce of cayenne pepper, or powdered +capsicums, six ounces of pale-coloured turmeric,* five ounces of black +pepper. Pound the whole very fine; set it in a Dutch oven before the +fire to dry, turning it often; when cold put it into a dry bottle; cork, +and keep it in a dry place. So prepared, curry-powder will keep for many +years. + +The ingredients marked thus * may be procured at Apothecaries' Hall, or +at any wholesale chemist's. + + +_Curry Powder._ No. 3. + +One pound of turmeric, one pound of coriander seed, one pound of ginger, +six ounces of cardamom, four ounces of cummin, one ounce of long pepper, +pounded and mixed together. Cayenne pepper may also be added. + + +_Curry, Indian._ No. 1. + +Curry may be made of chicken, rabbits, lobster, or of any species of +fish, flesh, or fowl. Fry the material with onions, as for mulligatawny, +a small piece of garlic, eight almonds, and eight sweet chesnuts. Put it +all into a stewpan, with a spoonful or two of curry-powder, a large +tea-cupful of strong good gravy, and a large piece of butter. Let the +whole stew gently till the gravy becomes very thick and is nearly +evaporated. + +Particular attention should be paid in sending this dish up hot, and +always with plenty of rice in a separate dish; most people like pickle +with it. + + +_Curry._ No. 2. + +Chop one or two onions very fine; put them into a stewpan with some +butter, and let them remain on a slow fire till they are well done, +taking care not to let them burn. Pour off the butter: put in one +dessert spoonful of powder and a little gravy; stir it about till it is +well mixed; set it on a slow fire till it is all sufficiently done. Put +in a little lemon-juice; when nearly done, thicken the gravy with flour. +Let the rice be very well picked and afterwards cleansed; it ought to be +washed in several waters, and kept in water till it is going to be +boiled. Have the meat or fish ready, pat it into the stewpan, and stir +it about till it is well mixed. The rice must be boiled twenty minutes +quickly, and the scum taken off; the water to be thrown off and the +saucepan uncovered till it is dry enough. Meat used for this curry must +be previously fried. + + +_Curry._ No. 3. + +Fry onions, ginger, garlic, and meat, in one ounce of butter, of a light +brown; stew it with a table-spoonful of curry-powder and three pints of +water, till it comes to a pint and a half. A good half hour before +dinner, put in greens, such as brocoli, cauliflower, sliced apple, and +mango, the juice of one lemon, grated ginger, and cayenne, with two +spoonfuls of cream, and a little flour to thicken it. + + +_Curry._ No. 4. + +Skin and prepare two chickens as for a fricassee; wash them very clean, +and stew them in a pint and a half of water for about five minutes. +Strain off the liquor, and put the chickens in a clean dish. Slice three +large onions, and fry them in about two ounces of butter. Put in the +chickens, and fry them together till they are brown. Take a quarter of +an ounce of curry-powder, and salt to your palate, and strew over the +chickens while they are frying; then pour in the liquor in which they +were first stewed, and let them stew again for half an hour. Add a +quarter of a pint of cream and the juice of two lemons. Have rice boiled +dry to eat with it. Rabbits do as well as chickens. + + +_Curry._ No. 5. + +Take two chickens, or in the same proportion of any other kind of flesh, +fish, or fowl; cut the meat small; strew a little salt and pepper over +it; add a small quantity of onion fried in butter; put one +table-spoonful of curry-powder to your meat and onions; mix them well +together with about three quarters of a pint of water. Put the whole in +a stewpan covered close; let it stew half an hour before you open the +pan; then add the juice of two lemons, or an equal quantity of any other +souring. Let it stew again till the gravy appears very thick and adheres +to the meat. If the meat floats in the gravy, the curry will not be +considered as well made. Salt to your palate. + + +_Curry._ No. 6. + +Mix together a quart of good gravy, two spoonfuls of curry-powder, two +of soy, a gill of red wine, a little cayenne pepper, and the juice of a +lemon. Cut a breast of veal in square pieces, and put it in a stewpan +with a pint of gravy; stew slowly for a quarter of an hour; add the +rest of the gravy with the ingredients, and stew till done. + + +_Curry._ No. 7. + +Take a fowl, fish, or any meat you like; cut it in slices; cut up two +good sized onions very fine; half fry your fowl, or meat, with the +onions, in a quarter of a pound of butter. Add two table-spoonfuls of +curry-powder, fry it a little longer, and stew it well; then add any +acid you like, a little salt, and half a pint of water. Let all stew +together until the meat is done. + + +_Farcie, to make._ + +Take the tender part of a fillet of veal, free from sinew, and mince it +fine, with a piece of the fat of ham, some chopped thyme, basil, and +marjoram, dried, and a little seasoning according to the palate. Put the +whole in a stewpan, and keep stirring it till it is warm through; then +put it on a sieve to drain. When the liquor has run from it, pound the +farcie, while warm, in a mortar, adding the drained liquor, by degrees, +till the whole is again absorbed in the meat, which must be pounded very +fine. Put it in an earthen pot, and steam it for half an hour with a +slice of fat ham; cover over the pot to prevent the steam from getting +to it; when cold, pour on some good jelly made of the lean of ham and +veal, and take care to pour it on cold (that is, when the jelly is just +dissolved,) otherwise it will raise the farcie. When livers are to be +had, put a third of them with the ham and veal, as above directed, and +the farcie will be better. + + +_Forcemeat, to make._ No. 1. + +Chop small a pound of veal, parsley, thyme, a small onion, and a pound +of beef; grate the inside of three French rolls, and put all these +together, with pepper, salt, soup, and nutmeg, seasoning it to your +taste; add as many eggs as will make it of a proper stiffness, and roll +them into balls. + + +_Forcemeat._ No. 2. + +Take half a pound of the lean of a leg of veal, with the skin picked +off, cut it into small pieces, and mince it very small; shred very fine +a pound of beef-suet and grate a nutmeg into both; beat half as much +mace into it with cloves, pepper, and salt, a little rosemary, thyme, +sweet marjoram, and winter savory. Put all these to the meat in a +mortar, and beat all together, till it is smooth and will work easily +with your hands, like paste. Break two new laid eggs to some white bread +crumbs, and make them into a paste with your hands, frying it in butter. +If you choose, leave out the herbs. + + +_Forcemeat._ No. 3. + +A pound of veal, full its weight in beef suet, and a bit of bacon, shred +all together; beat it in a mortar very fine; season with sweet-herbs, +pepper, and salt. When you roll it up to fry, add the yolks of two or +three eggs to bind it; you may add oysters or marrow. + + +_Fricandeau._ + +Take a piece of veal next to the udder; separate the skin, and flatten +the meat on a clean cloth; make slits in the bottom part, that it may +soak up seasoning, and lard the top very thick and even. Take a stewpan +that will receive the veal without confining it; put at the bottom three +carrots cut in slices, two large onions sliced, a bunch of parsley, the +roots cut small, a little mace, pepper, thyme, and a bay-leaf; then lay +some slices of very fat bacon, so as entirely to cover the vegetables, +and make a pile of bacon in the shape of a tea-cup. Lay the veal over +this bacon; powder a little salt over it; then put sufficient broth, and +some beef jelly, lowered with warm water, to cover the bottom of the +stewpan without reaching the veal. Lay a quantity of fine charcoal hot +on the cover of the pan, keeping a very little fire beneath; as soon as +it begins to boil, remove the stewpan, and place it over a very slow and +equal fire for three hours and a half, removing the fire from the top; +baste it frequently with liquor. When it has stewed the proper time, try +if it is done by putting in a skewer, which will then go, in and out +easily. Put a great quantity of fire again on the top of the stewpan +till the bacon of the larding becomes quite firm; next remove the veal, +and keep it near the fire; reduce the liquor to deep rich gravy to glaze +it, which pour over the top only where it is larded; and, when it is +served, put the fricandeau in a dish, and the puré of spinach, which is +to be ready according to the receipt given in the proper place, (See +Spinach to stew,) to lay round the dish. + + +_Ham, to cure._ No. 1. + +Take a ham of young pork; sprinkle it with salt, and let it lie +twenty-four hours. Having wiped it very dry, rub it well with a pound of +coarse brown sugar, a pound of juniper berries, a quarter of a pound of +saltpetre, half a pint of bay salt, and three pints of common salt, +mixed together, and dried in an iron pot over the fire, stirring them +the whole time. After this, take it off the fire, when boiled, and let +it lie in an earthen glazed pan three weeks, but it must be often turned +in the time, and basted with the brine in which it lies. Then hang it up +till it has done dripping; and dry it in a chimney with deal saw-dust +and juniper berries. + + +_Ham, to cure._ No. 2. + +For two hams, take half a pound of bay salt, two ounces of saltpetre, +two ounces of sal prunella, half a pound of brown sugar, half a pound of +juniper berries, half a pound of common salt; beat them all, and boil +them in two quarts of strong beer for half an hour very gently. Leave +out one ounce of saltpetre to rub the hams over-night. Put them into the +pickle, and let them lie a month or five weeks, basting them every day. +Pickle in the winter, and dry in wood smoke; let them hang up the +chimney a fortnight. + + +_Ham, to cure._ No. 3. + +Hang up a ham two days; beat it well on the fleshy side with a +rollingpin; rub in an ounce of saltpetre, finely powdered, and let it +lie a day. Then mix together an ounce of sal prunella with two large +handfuls of common salt, one handful of bay salt, and a pound of coarse +sugar, and make them hot in a stewpan. While hot, rub it well in with +two handfuls more of common salt; then let it lie till it melts to +brine. Turn the meat twice every day for three weeks, and dry it like +bacon. + + +_Ham, to cure--the Thorpe way._ No. 4. + +The following are the proportions for two hams, or pigs' faces: Boil one +pound of common salt, three ounces of bay salt, two ounces and a half of +saltpetre, and one pound of the coarsest brown sugar, in a quart of +strong old beer. When this pickle is cold, well rub the hams or faces +with it every day for a fortnight. Smoke them with horse litter for two +hours; then hang them to dry in a chimney where wood is burned for a +fortnight, after which, hang them in a dry place till wanted for use. +They are not so good if used under eight months or after a year old. + + +_Ham, to cure._ No. 5. + +For one large ham take one pound of coarse sugar, one pound common salt, +a quarter of a pound of saltpetre, and two ounces of bay salt, boiled in +a quart of strong ale, or porter. When cold put it to your ham; and let +it lie in the pickle three weeks, turning the ham every day. + + +_Ham, to cure._ No. 6. + +Put two ounces of sal prunella, a pound of bay salt, four pounds of +white salt, a pound of brown sugar, half a pound of saltpetre, to one +gallon of water; boil it a quarter of an hour, keeping, it well skimmed, +and, when cold, pour it from the sediment into the vessel in which you +steep, and let the hams remain in the pickle about a month; the tongues +a fortnight. In the same manner Dutch beef may be made by letting it +lie in the pickle for a month, and eight or ten days for collared beef; +dry them in a stove or chimney. Tongues may be cured in the same manner. + + +_Ham, to cure._ No 7. + +Four gallons of spring water, two pounds of bay salt, half a pound of +common salt, two pounds of treacle, to be boiled a quarter of an hour, +skimmed well, and poured hot on the hams. Let them be turned in the +pickle every day, and remain three weeks or a month; tongues may be +cured in the same way. + + +_Ham, to cure._ No. 8. + +One ounce of pepper, two of saltpetre, one pound of bay salt, one ounce +of sal prunella, one pound of common salt. Rub these in well, and let +the ham lie a week after rubbing; then rub over it one pound of treacle +or coarse sugar. Let it lie three weeks longer; take it up, steep it +twenty-four hours in cold water, and then hang it up. + + +_Ham, to cure._ No. 9. + +One pound of common salt, half a pound of bay salt, four ounces of +saltpetre, two ounces of black pepper; mix them together, and rub the +ham very well for four days, until the whole is dissolved. Then take one +pound and a half of treacle and rub on, and let it lie in the pickle one +month; turning it once a day. When you dress it, let the water boil +before you put it in. + + +_Ham, to cure._ No. 10. + +Into four gallons of water put one pound and a half of the coarsest +sugar, two ounces of saltpetre, and six pounds of common salt; boil it, +carefully taking off the scum till it has done rising; then let it stand +till cold. Having put the meat into the vessel in which you intend to +keep it, pour on the liquor till it is quite covered. If you wish to +keep the meat for a long time, it will be necessary once in two or three +months to boil the pickle over again, clearing off the scum as it rises, +and adding, when boiling, a quarter of a pound of sugar, half a pound of +salt, and half an ounce of saltpetre; in this way the pickle will keep +good for a year. When you take the meat out of the pickle, dry it well +before it is smoked. Hams from fifteen to twenty pounds should lie in +pickle twenty-four days; small hams and tongues, fifteen days; a small +piece of beef about the same time. Hams and beef will not do in the same +pickle together. After the hams are taken out, the pickle must be boiled +again before the beef is put in. + +The same process may be used for beef and tongues. + + +_Ham, to cure._ No. 11. + +Mix one pound and a half of salt, one pound and a half of coarse sugar, +and one ounce of saltpetre, in one quart of water; set it on the fire, +and keep stirring the liquor till it boils. Skim it. When boiled about +five minutes take it off, and pour it boiling hot on the leg of pork, +which, if not quite covered, must be turned every day. Let it remain in +the pickle one month; then hang it in the chimney for six weeks. These +proportions will cure a ham of sixteen pounds. When the ham is taken out +of the pickle, the liquor may be boiled up again and poured boiling hot +upon pigs' faces. After that boil again, and pour it cold upon a piece +of beef, which will be excellent. It will then serve cold for pigs' or +sheep's tongues, which must be well washed and rubbed in a little of the +liquor and left in the remainder. + + +_Ham, to cure._ No. 12. + +Take a ham of fifteen pounds, and wash it well with a quarter of a pint +of vinegar, mixed with a quarter of a pound of the coarsest sugar. Next +morning rub it well with three quarters of a pound of bay salt rolled, +on the lean part; baste it often every day for fourteen days, and hang +it up to dry. + + +_Ham, to cure._ No. 13. + +Three ounces of saltpetre, bay salt and brown sugar two ounces of each, +a small quantity of cochineal; mix them all together, and warm them over +the fire. Rub the hams well with it, and cover them over with common +salt. + + +_Ham, to cure._ No. 14. + +Take a quantity of spring water sufficient to cover the meat you design +to cure; make the pickle with an equal quantity of bay salt and common +salt; add to a pound of each one pound of coarse brown sugar, one ounce +of saltpetre, and one ounce of petre-salt; let the pickle be strong +enough to bear an egg. If you design to eat the pork in a month or six +weeks, it is best not to boil the pickle; if you intend it for the year, +the pickle must be boiled and skimmed well until it is perfectly clear; +let it be quite cold before you use it. Rub the meat that is to be +preserved with some common salt, and let it lie upon a table sloping, to +drain out all the blood; wipe it very dry with a coarse cloth before you +put it into the pickle. The proportion of the pickle may be this: four +pounds of common salt, four pounds of bay salt, three pounds of coarse +sugar, two ounces of saltpetre, and two ounces of petre-salt, with a +sufficient quantity of spring water to cover what you do, boiled as +directed above. Let the hams lie about six weeks in the pickle, and +then send them to be smoked. Beef, pork, and tongues, may be cured in +the same manner: ribs of beef done in this way are excellent. + + +_Ham, to cure._ No. 15. + +Wash the ham clean; soak it in pump water for an hour; dry it well, and +rub into it the following composition: saltpetre two ounces, bay salt +nine ounces, common salt four ounces, lump sugar three ounces; but first +beat them separately into a fine powder; mix them together, dry them +before the fire, and then rub them into the ham, as hot as the hand can +bear it. Then lay the ham sloping on a table; put on it a board with +forty or fifty pounds weight; let it remain thus for five days; then +turn it, and, if any of the salt is about it, rub it in, and let it +remain with the board and weight on it for five days more; this done rub +off the salt, &c. When you intend to smoke it, hang the ham in a sugar +hogshead, over a chaffing-dish of wood embers; throw on it a handful of +juniper-berries, and over that some horse-dung, and cover the cask with +a blanket. This may be repeated two or three times the same day, and the +ham may be taken out of the hogshead the next morning. The quantity of +salt here specified is for a middle sized ham. There should not be a +hole cut in the leg, as is customary, to hang it up by, nor should it be +soaked in brine. Hams thus cured will keep for three months without +smoking, so that the whole quantity for the year may be smoked at the +same time. The ham need not be soaked in water before it is used, but +only washed clean. Instead of a chaffing-dish of coals to smoke the +hams, make a hole in the ground, and therein put the fire; it must not +be fierce: be sure to keep the mouth of the hogshead covered with a +blanket to retain the smoke. + + +_Westphalia Ham, to cure._ No. 1. + +Cut a leg of pork to the shape of a Westphalia ham; salt it, and set it +on the fire in a skillet till dry, and put to it two ounces of saltpetre +finely beaten. The salt must be put on as hot as possible. Let it remain +a week in the salt, and then hang it up in the chimney for three weeks +or a month. Two ounces of saltpetre will be sufficient for the quantity +of salt required for one ham. + + +_Westphalia Ham, to cure._ No. 2. + +Let the hams be very well pricked with a skewer on the wrong side, +hanging them in an airy place as long as they will keep sweet, and with +a gallon of saltpetre make a pickle, and keep stirring it till it will +bear an egg; boil and skim it and put three pounds of brown sugar to it. +Let the hams lie about a month in this pickle, which must be cold when +they are put in; turn them every day; dry them with saw-dust and +charcoal. The above is the quantity that will do for six hams. + + +_Westphalia Ham, to cure._ No. 3. + +Rub every ham with four ounces of saltpetre. Next day put bay salt, +common salt, and coarse sugar, half a pound of each, into a quart of +stale strong beer, adding a small quantity of each of these ingredients +for every ham to be made at that time. Boil this pickle, and pour it +boiling hot over every ham. Let them lie a fortnight in it, rubbing them +well and turning them twice a day. Then smoke the ham for three days and +three nights over a fire of saw-dust and horse-litter, fresh made from +the stable every night; after which smoke them for a fortnight over a +wood fire like other bacon. + + +_Westphalia Ham, to cure._ No. 4. + +For two hams the following proportions may be observed: wash your hams +all over with vinegar, and hang them up for two or three days. Take one +pound and a half of the brownest sugar, two ounces of saltpetre, two +ounces of bay salt, and a quart of common salt; mix them together; heat +them before the fire as hot as you can bear your hand in, and rub it +well into the hams before the fire, till they are very tender. Lay them +in a tub made long for that purpose, or a butcher's tray, that will hold +them both, one laid one way and the other the contrary way, and strew +the remainder of the ingredients over them. When the salt begins to +melt, add a pint of vinegar, and let them lie three weeks, washing them +with the liquor and turning them every day. Dry them in saw-dust smoke; +hang them in a cellar; and if they mould it will do them no harm, as +these hams require damp and not extreme driness. Juniper-berries thrown +into the fire at which they are smoked greatly improve their flavour. + + +_Westphalia Ham, to cure._ No. 5. + +One pound of common salt, one pound of bay salt, four ounces of +saltpetre, two ounces of black pepper; pound them separately, then mix +them, and rub the ham very well until the whole is used. Rub one pound +of treacle on them; lay them in the pickle one month, turning them every +day. The quantity here specified will do for two hams. Before you hang +them up, steep them in a pail of water for twelve hours. + + +_Westphalia Ham, to cure._ No. 6. + +Make a good brine of salt and water, sufficiently strong to bear an egg; +boil and skim it clean, and when quite cold rub the meat with sal +prunella and saltpetre mixed together. Put it in a vessel, and pour your +brine into it; and, when the ham has been in the brine about fourteen +days, take it out, drain it, and boil the brine, putting in a little +salt, and letting it boil till clear. Skim it, and when cold put in your +ham, rubbing it over with saltpetre, &c. as you did at first. Then let +your ham again lie in the brine for three weeks longer; afterwards rub +it well with bran, and have it dried by a wood fire. + + +_English Hams, to make like Westphalia._ No. 1. + +Cut your legs of pork like hams; beat them well with a wooden mallet, +till they are tender, but great care must be taken not to crack or break +the skin, or the hams will be spoiled. To three hams take half a peck of +salt, four ounces of saltpetre, and five pounds of coarse brown sugar; +break all the lumps, and mix them well together. Rub your hams well with +this mixture, and cover them with the rest. Let them lie three days; +then hang them up one night, and put as much water to the salt and sugar +as you think will cover them; the pickle must be strong enough to bear +an egg: boil and strain it, and, when it is cold, pack your hams close, +and cover them with the pickle at least an inch and half above their +tops. Let them lie for a fortnight; then hang them up one night; the +next day rub them well with bran, and hang them in the chimney of a +fire-place in which turf, wood, or sawdust is burned. If they are small +they will be dry enough in a fortnight; if large, in two or three days +more. Then hang them up against a wall near a fire, and not in a damp +place. Tongues may be cured in the same manner, and ribs of beef may be +put in at the same time with the hams. You must let the beef lie in the +pickle three weeks, and take it out when you want to boil it without +drying it. + + +_English Hams, to make like Westphalia._ No. 2. + +Cut off with the legs of young well grown porkers part of the flesh of +the hind loin; lay them on either side in cloths, and press out the +remaining blood and moisture, laying planks on them with heavy weights, +which bring them into form; then salt them well with common salt and +sugar finely beaten, and lay them in troughs one upon another, pressed +closely down and covered with hyssop. Let them remain thus for a +fortnight; then pass through the common salt, and with saltpetre rub +them well over, which may be continued three or four days, till they +soak. Take them out, and hang them in a close barn or smoke-loft; make a +moderate fire under them, if possible of juniper-wood, and let them hang +to sweat and dry well. Afterwards hang them up in a dry and airy place +to the wind for three or four days, which will remove the ill scent left +by the smoke; and wrap them up in sweet hay. To dress them, put them +into a kettle of water when it boils; keep them well covered till they +are done, and very few can distinguish them from the true Westphalia. + + +_English Hams, to make like Westphalia._ No. 3. + +Take a ham of fifteen or eighteen pounds weight, two ounces of +saltpetre, one pound of coarse sugar, one ounce of petre-salt, one ounce +of bay salt, and one ounce of sal prunella, mixed with common salt +enough to cover the ham completely. Turn your ham every other day, and +let it remain in salt for three weeks. Take it out, rub a little bran +over it, and dry it in a wood fire chimney, where a constant fire is +kept: it will be fit for eating in a month. The quantity of the above +ingredients must be varied according to the size of your ham. Before you +dress it soak it over-night in water. + +Hams from bacon pigs are better than pork. An onion shred small gives it +a good flavour. + + +_Green Hams._ + +Salt a leg of pork as for boiling, with a little saltpetre to make it +red. Let it lie three weeks in salt, and then hang for a month or six +weeks; but if longer it is of no consequence. When boiled, stuff with +young strawberry leaves and parsley, which must be particularly well +washed or they will be gritty. + + +_Ham, to prepare for dressing without soaking._ + +Put the ham into a coarse sack well tied up, or sew it up in a cloth. +Bury it three feet under ground in good mould; there let it remain for +three or four days at least. This is an admirable way. The ham eats much +mellower and finer than when soaked. + + +_Ham, to dress._ + +Boil the ham for two hours; take it out and trim it neatly all round; +prepare in a stewpan some thin slices of veal, so as to cover the +bottom; add to it two bunches of carrots sliced, six large onions, two +cloves, two bunches of parsley, a tea-spoonful of cayenne pepper, a pint +of beef jelly, a bottle of white wine, and three pints of boiling water. +Place the ham in the stewpan, and let it boil an hour and three +quarters; then serve it immediately without sauce, preserving the sauce +for other use. + + +_Ham, to roast._ + +Tie or sew up the ham in a coarse cloth, put it into a sack, and bury it +three or four feet under ground, for three or four days before you dress +it. Wash it in warm water, pare it, and scrape the rind. Spit and lay it +down to roast. Into a broad stewpan put a pint of white wine, a quart of +good broth, half a pint of the best vinegar, two large onions sliced, a +blade of mace, six cloves, some pepper, four bay-leaves, some sweet +basil, and a sprig of thyme. Let all these have a boil; and set the +liquor under the ham, and baste very frequently with it. When the ham is +roasted, take up the pan; skim all the fat off; pour the liquor through +a fine sieve; then take off the rind of the ham, and beat up the liquor +with a bit of butter; put this sauce under, and serve it. + + +_Ham, entrée of._ + +Cut a dozen slices of ham; take off the fat entirely; fry them gently in +a little butter. Have a good brown rich sauce of gravy; and serve up +hot, with pieces of fried bread, cut of a semicircular shape, of the +same size as the pieces of ham, and laid between them. + + +_Ham toasts._ + +Cut slices of dressed ham, and thin slices of bread, or French roll, of +the same shape; fry it in clarified butter; make the ham hot in cullis, +or good gravy, thickened with a little floured butter. Dish the slices +of ham on the toast; squeeze the juice of a Seville orange into the +sauce; add a little pepper and salt; and pour it over them. + + +_Ham and Chicken, to pot. Mrs. Vanbrugh's receipt._ + +Put a layer of ham, then another of the white part of chicken, just as +you would any other potted meat, into a pot. When it is cut out, it will +shew a very pretty stripe. This is a delicate way of eating ham and +chicken. + + +_Another way._ + +Take as much lean of a boiled ham as you please, and half the quantity +of fat; cut it as thin as possible; beat it very fine in a mortar, with +a little good oiled butter, beaten mace, pepper, and salt; put part of +it into a china pot. Then beat the white part of a fowl with a very +little seasoning to qualify the ham. Put a layer of chicken, then one of +ham, then another of chicken at the top; press it hard down, and, when +it is cold, pour clarified butter over it. When you send it to table in +the pot, cut out a thin slice in the form of half a diamond, and lay it +round the edge of the pot. + + +_Herb sandwiches._ + +Take twelve anchovies, washed and cleaned well, and chopped very fine; +mix them with half a pound of butter; this must be run through a sieve, +with a wooden spoon. With this, butter bread, and make a salad of +tarragon and some chives, mustard and cress, chopped very small, and put +them upon the bread and butter. Add chicken in slices, if you please, or +hard-boiled eggs. + + +_Hog's Puddings, Black._ No. 1. + +Steep oatmeal in pork or mutton broth, of milk; put to it two handfuls +of grated bread, a good quantity of shred herbs, and some pennyroyal: +season with salt, pepper, and ginger, and other spices if you please; +and to about three quarts of oatmeal put two pounds of beef suet shred +small, and as much hog suet as you may think convenient. Add blood +enough to make it black, and half a dozen eggs. + + +_Hog's Puddings, Black._ No. 2. + +To three or four quarts of blood, strained through a sieve while warm, +take the crumbs of twelve-pennyworth of bread, four pounds of beef suet +not shred too fine, chopped parsley, leeks, and beet; add a little +powdered marjoram and mint, half an ounce of black pepper, and salt to +your taste. When you fill your skins, mix these ingredients to a proper +thickness in the blood; boil them twenty minutes, pricking them as they +rise with a needle to prevent their bursting. + + +_Hog's Puddings, Black._ No. 3. + +Steep a pint of cracked oatmeal in a quart of milk till tender; add a +pound of grated bread, pennyroyal, leeks, a little onion cut small, +mace, pepper, and salt, to your judgment. Melt some of the leaf of the +fat, and cut some of the fat small, according to the quantity made at +once; and add blood to make the ingredients of a proper consistence. + + +_Hog's Puddings, White._ No. 1. + +Take the pith of an ox, and lay it in water for two days, changing the +water night and morning. Then dry the pith well in a cloth, and, having +scraped off all the skin, beat it well; add a little rose-water till it +is very fine and without lumps. Boil a quart or three pints of cream, +according to the quantity of pith, with such spices as suit your taste: +beat a quarter of a pound of almonds and put to the cream. When it is +cold, rub it through a hair sieve; then put the pith to it, with the +yolks of eight or nine eggs, some sack, and the marrow of four bones +shred small; some sweetmeats if you like, and sugar to your taste: if +marrow cannot be procured suet will do. The best spices to put into the +cream are nutmeg, mace, and cinnamon; but very little of the last. + + +_Hog's Puddings, White._ No. 2. + +Take a quart of cream and fourteen eggs, leaving out half the whites; +beat them but a little, and when the cream boils up put in the eggs; +keep them stirring on a gentle fire till the whole is a thick curd. When +it is almost cold, put in a pound of grated bread, two pounds of suet +shred small, having a little salt mixed with it, half a pound of almonds +well beaten in orange-flower water, two nutmegs grated, some citron cut +small, and sugar to your taste. + + +_Hog's Puddings, White._ No. 3. + +Take two pounds of grated bread; one pint and a half of cream; two +pounds of beef suet and marrow; half a pound of blanched almonds, beat +fine with a gill of brandy; a little rose-water; mace, cloves, and +nutmeg, pounded, a quarter of an ounce; half a pound of currants, well +picked and dried; ten eggs, leaving out half the whites; mix all these +together, and boil them half an hour. + + +_Kabob, an India ragout._ + +This dish may be made of any meat, but mutton is the best. Take a slice +from a tender piece, not sinewy, a slice of ginger, and a slice of +onion, put them on a silver skewer alternately, and lay them in a +stewpan, in a little plain gravy. This is the kabob. Take rice and split +peas, twice as much rice as peas; boil them thoroughly together, +coloured with a little turmeric, and serve them up separately or +together. The ginger must be steeped over-night, that you may be able to +cut it. + + +_Another way._ + +To make the kabob which is usually served up with pilaw, take a lean +piece of mutton, and leave not a grain of fat or skin upon it; pound it +in a mortar as for forcemeat; add half a clove of garlic and a spoonful +or more of curry-powder, according to the size of the piece of meat, and +the yolk of an egg. Mix all well together; make it into small cakes; +fry it of a light brown, and put it round the pilaw. + + +_Leg of Lamb, to boil._ + +Divide the leg from the loin of a hind quarter of lamb; slit the skin +off the leg, and cut out the flesh of one side of it, and chop this +flesh very small; add an equal quantity of shred beef suet and some +sweet-herbs shred small; season with nutmeg, pepper, and salt; break +into it two eggs. Mix all well together, put it into the leg, sew it up, +and boil it. Chop the loin into steaks, and fry them, and, when the leg +is boiled enough, lay the steaks round it. Take some white wine, +anchovies, nutmeg, and a quarter of a pound of butter; thicken with the +yolks of two eggs; pour it upon the lamb, and so serve it up. Boil your +lamb in a cloth. + + +_Leg of Lamb, with forcemeat._ + +Slit a leg of lamb on the wrong side, and take out as much meat as +possible, without cutting or cracking the outward skin. Pound this meat +well with an equal weight of fresh suet: add to this the pulp of a dozen +large oysters, and two anchovies boned and clean washed. Season the +whole with salt, black-pepper, mace, a little thyme, parsley, and +shalot, finely shred together; beat them all thoroughly with the yolks +of three eggs, and, having filled the skin tight with this stuffing, sew +it up very close. Tie it up to the spit and roast it. Serve it with any +good sauce. + + +_Shoulder of Lamb, grilled._ + +Half roast, then score, and season it with pepper, salt, and cayenne. +Broil it; reserve the gravy carefully; pass it through a sieve to take +off all fat. Mix with it mushroom and walnut ketchup, onion, the size of +a nut, well bruised, a little chopped parsley, and some of the good +jelly reserved for sauces. Put a good quantity of this sauce; make it +boil, and pour it boiling hot on the lamb when sent to table. + + +_Lamb, to ragout._ + +Roast a quarter of lamb, and when almost done dredge it well with grated +bread, which must be put into the dish you serve it up in; take veal +cullis, salt, pepper, anchovy, and lemon juice; warm it, lay the lamb in +it, and serve it up. + + +_Lamb, to fricassee._ + +Cut the hind quarter of lamb into thin slices, and season them with +spice, sweet-herbs, and a shalot; fry and toss them up in some strong +broth, with balls and palates, and a little brown gravy to thicken it. + + +_Miscellaneous directions respecting Meat._ + +A leg of veal, the fillet without bone, the knuckle for steaks, and a +pie; bone of fillet and knuckle for soup.--Shoulder of veal, knuckle cut +off for soup.--Breast of veal, thin end stews, or re-heats as a +stew.--Half a calf's head boils, then hashes, with gravy from the +bones.--For mock turtle soup, neats' feet instead of calf's head, that +is, two calves' feet and two neats' feet.--Giblets of all poultry make +gravy.--Ox-cheek, for soup and kitchen.--Rump of beef cut in two, thin +part roasted, thick boiled: or steaks and one joint, the bone for +soup.--The trimmings of many joints will make gravy.--To boil the meat +white, well flour the joint and the cloth it is boiled in, not letting +any thing be boiled with it, and frequently skimming the grease.--Lamb +chops fried dry and thin make a neat dish, with French beans in cream +round them. A piece of veal larded in white celery sauce, to answer the +chops.--Dressed meat, chopped fine, with a little forcemeat, and made +into balls about the size of an egg, browned and fried dry, and sent up +without any sauce.--Sweetbreads larded in white celery sauce.--To remove +taint in meat, put the joint into a pot with water, and, when it begins +to boil, throw in a few red clear cinders, let them boil together for +two or three minutes, then take out the meat, and wipe it dry.--To keep +hams, when they are cured for hanging up, tie them in brown paper bags +tight round the hocks to exclude the flies, which omission occasions +maggots.--Ginger, where spice is required, is very good in most things. + + +_Meat, general rule for roasting and boiling._ + +The general rule for roasting and boiling meat is as follows: fifteen +minutes to a pound in roasting, twenty minutes to a pound in boiling. + +On no account whatever let the least drop of water be poured on any +roast meat; it soddens it, and is a bad contrivance to make gravy, which +is, after all, no gravy, and totally spoils the meat. + + +_Meat, half-roasted or under-done._ + +Cut small pieces, of the size of a half-crown, of half-roasted mutton, +and put them into a saucepan with half a pint of red wine, the same +quantity of gravy, one anchovy, a little shalot, whole pepper, and salt; +let them stew a little; then put in the meat with a few capers, and, +when thoroughly hot, thicken with butter rolled in flour. + + +_Mustard, to make._ + +Mix three table-spoonfuls of mustard, one of salt, and cold spring water +sufficient to reduce it to a proper thickness. + + +_Chine of Mutton, to roast._ + +Let the chine hang downward, and raise the skin from the bone. Take +slices of lean gammon of bacon, and season it with chives, parsley, and +white pepper; spread them over the chine, and lay the bacon upon them. +Turn the skin over them, and tie it up; cover with paper, and roast. +When nearly done, dredge with crumbs of bread, and serve up, garnishing +with mutton cutlets. + + +_Mutton chops, to stew._ + +Put them in a stewpan, with an onion, and enough cold water to cover +them; when come to a boil, skim and set them over a very slow fire till +tender; perhaps about three quarters of an hour. + +Turnips may be boiled with them. + + +_Mutton cutlets._ + +Cut a neck of mutton into cutlets; beat it till very tender; wash it +with thick melted butter, and strew over the side which is buttered some +sweet-herbs, chopped small, with grated bread, a little salt, and +nutmeg. Lay it on a gridiron over a charcoal fire, and, turning it, do +the same to that side as the other. Make sauce of gravy, anchovies, +shalots, thick butter, a little nutmeg, and lemon. + + +_Mutton cutlets, with onion sauce._ + +Cut the cutlets very small; trim all round, taking off all the fat; cut +off the long part of the bone; put them into a stewpan, with all the +trimmings that have been cut off, together with one onion cut in slices; +add some parsley, a carrot or two, a pinch of salt, and six +table-spoonfuls of mutton or veal jelly, and let them stew till the +cutlets are of a brown colour all round, but do not let them burn. Take +out the cutlets, drain them in a sieve, and let them cool; then strain +the sauce till it becomes of a fine glaze, and re-warm them. Have ready +some good onion sauce; put it in the middle of the dish; place the +cutlets--eight, if they are small--round it, and serve the glaze with +them; take care it does not touch the onion sauce, but pour it round the +outside part. + + +_Mutton hams, to make._ + +Cut a hind quarter of mutton like a ham. Take one ounce of saltpetre, +one pound of coarse sugar, and one pound of common salt; mix them +together, and rub the ham well with them. Lay it in a hollow tray with +the skin downward; baste it every day for a fortnight; then roll it in +sawdust, and hang it in wood smoke for a fortnight. Boil and hang it in +a dry place; cut it out in rashers. It does not eat well boiled, but is +delicious broiled. + + +_Haricot Mutton._ + +Take a neck of mutton, and cut it in the same manner as for mutton +chops. When done, lay them in your stewpan, with a blade of mace, some +whole peppercorns, a bunch of sweet-herbs, two onions, one carrot, one +turnip, all cut in slices, and lay them over your mutton. Set your +stewpan over a slow fire, and let the chops stew till they are brown; +turn them, that the other side may be the same. Have ready some good +gravy, and pour on them, and let them stew till they are very tender. +Your ragout must be turnips and carrots cut into dice, and small onions, +all boiled very tender, and well stirred up in the liquor in which your +mutton was stewed. + + +_Another way._ + +Fry mutton chops in butter till they are brown, but not done through. +Lay them flat in a stewpan, and just cover them with gravy. Put in small +onions, whole carrots, and turnips, scooped or cut into shapes; let them +stew very gently for two hours or more. Season the chops before you fry +them with pepper and salt. + + +_Leg of Mutton._ + +To give a leg of mutton the taste of mountain meat, hang it up as long +as it will keep fresh; rub it every day with ginger and coarse brown +sugar, leaving it on the meat. + + +_Leg of Mutton in the French fashion._ + +A leg of mutton thus dressed is a very excellent dish. Pare off all the +skin as neatly as possible; lard the leg with the best lard, and stick a +few cloves here and there, with half a clove of garlic, laid in the +shank. When half roasted, cut off three or four thin pieces, so as not +to disfigure it, about the shank bone; mince these very fine with sage, +thyme, mint, and any other sweet garden herbs; add a little beaten +ginger, very little, three or four grains; as much cayenne pepper, two +spoonfuls of lemon juice, two ladlefuls of claret wine, a few capers, +the yolks of two hard-boiled eggs: stew these in some meat jelly, and, +when thoroughly stewed, pour over your roast, and serve it up. Do not +spare your meat jelly; let the sauce be in generous quantity. + + +_Leg of Mutton or Beef, to hash._ + +Cut small flat pieces of the meat, taking care to pare the skin and +sinews, but leaving as much fat as you can find in the inside of the +leg; season with a little salt and cayenne pepper and a little soup +jelly; put in two whole onions, two bunches of parsley, the same of +thyme, and a table-spoonful of mushroom-powder. Take two or three little +balls of flour and butter, of the size of a nut, to thicken the sauce; +beat it well together; let this simmer a little while; take off the +scum; put in the meat, and let it boil. Serve up hot, with fried bread +round it. + + +_Another way._ + +Take the mutton and cut it into slices, taking off the skin and fat; +beat it well, and rub the dish with garlic; put in the mutton with +water, and season with salt, an onion cut in half, and a bundle of +savoury herbs; cover it, and set it over a stove and stew it. When half +stewed, add a little white wine (say two glasses) three blades of mace, +and an anchovy; stew it till enough done; then take out the onion and +herbs, and put the hash into the dish, rubbing a piece of butter in +flour to thicken it, and serve it up. + + +_Loin of Mutton, to stew._ + +Cut your mutton in steaks, and put it into as much water as will cover +it. When it is skimmed, add four onions sliced and four large turnips. + + +_Neck of Mutton, to roast._ + +Draw the neck with parsley, and then roast it; and, when almost enough, +dredge it with white pepper, salt, and crumbs; serve it with the juice +of orange and gravy. + + +_Neck of Mutton, to boil._ + +Lard a neck of mutton with lemon-peel, and then boil it in salt and +water, with sweet-herbs. While boiling, stew a pint of oysters in their +own liquor, half a pint of white wine, and the like quantity of broth; +put in two or three whole onions and some anchovies, grated nutmeg, and +a little thyme. Thicken the broth with the yolks of four eggs, and dish +it up with sippets. Lay the oysters under the meat, and garnish with +barberries and lemon. + + +_Neck of Mutton, to fry._ + +Take the best end of a neck of mutton, cut it into steaks, beat them +with a rolling-pin, strew some salt on them, and lay them in a +frying-pan: hold the pan over a slow fire that may not burn them: turn +them as they heat, and there will be gravy enough to fry them in, till +they are half done. Then put to them some good gravy; let them fry +together, till they are done; add a good bit of butter, shake it up, and +serve it hot with pickles. + + +_Saddle of Mutton and Kidneys._ + +Raise the skin of the fore-chine of mutton, and draw it with lemon and +thyme; and with sausage-meat farce part of it. Take twelve kidneys, +farce, skewer, and afterwards broil them; and lay round horseradish +between, with the gravy under. + + +_Shoulder of Mutton, to roast in blood._ + +Cut the shoulder as you would venison; take off the skin, and let it lie +in blood all night. Take as much powder of sweet-herbs as will lie on a +sixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel, +the yolks of two eggs boiled hard, about twenty oysters, and some salt; +temper these all together with the blood; stuff the meat thickly with +it, and lay some of it about the mutton; then wrap the caul of the sheep +about the shoulder; roast it, and baste it with blood till it is nearly +done. Take off the caul, dredge, baste it with butter, and serve it with +venison sauce. If you do not cut it venison fashion, yet take off the +skin, because it will eat tough; let the caul be spread while it is +warm, and, when you are to dress it, wrap it up in a cloth dipped in hot +water. For sauce, take some of the bones of the breast; chop and put to +them a whole onion, a little lemon-peel, anchovies, and a little spice. +Stew these; add some red wine, oysters, and mushrooms. + + +_Shoulder, or Leg of Mutton, with Oysters._ + +Make six holes in either a shoulder or leg of mutton with a knife: roll +in eggs with your oysters, with crumbs and nutmeg, and stuff three or +four in every hole. If you roast, put a caul over it; if for boiling, a +napkin. Make some good oyster sauce, which lay under, and serve up hot. + + +_Roasted Mutton, with stewed Cucumbers._ + +Bone a neck and loin of mutton, leaving on only the top bones, about an +inch long; draw the one with parsley, and lard the other with bacon very +closely; and, after skewering, roast them. Fry and stew your cucumbers; +lay them under the mutton, and season them with salt, pepper, vinegar, +and minced shalot, and put the sauce under the mutton, garnishing with +pickled cucumbers and horseradish. + + +_Mutton to eat like Venison._ + +Boil and skin a loin of mutton; take the bones, two onions, two +anchovies, a bunch of sweet-herbs, some pepper, mace, carrot, and crust +of bread; stew these all together for gravy; strain it off, and put the +mutton into a stewpan with the fat side downward; add half a pint of +port wine. Stew it till thoroughly done. + + +_Mutton in epigram._ + +Roast a shoulder of mutton till it is three parts done, and let it cool; +raise the skin quite up to the knuckle, and cut off all to the knuckle. +Sauce the blade-bone; broil it, and hash the rest, putting in some +capers, with good gravy, pickled cucumbers, and shalots. Stir them well +up, and lay the blade-bone on the skin. + + +_Mushrooms, to stew brown._ + +Take some pepper and salt, with a little cayenne and a little cream; +thicken with butter and flour. To do them white, cut out all the black +inside. + + +_Newmarket John._ + +Cut the lean part of a leg of mutton in little thin collops; beat them; +butter a stewpan, and lay the collops all over. Have ready pepper, salt, +shalot or garlic, and strew upon them. Set them over a very slow fire. +As the gravy draws, turn over the collops, and dredge in a very little +flour; have ready some good hot gravy. Shake it up all together, and +serve with pickles. + + +_Ox-cheek, to stew._ + +Choose one that is fat and young, which may be known by the teeth; pick +out the eye-balls; cut away the snout and all superfluous bits. Wash and +clean it perfectly; well dry it in a cloth, and, with the back of a +cleaver, break all the bones in the inside of the cheek; then with a +rollingpin beat the flesh of the outside. If it is intended for the next +day's dinner, proceed in this manner:--quarter and lard it with marrow; +then pour on it garlic or elder vinegar so gently that it may sink into +the flesh; strew salt over it, and let it remain so till morning. Then +put it into a stewpan, big enough, if you do both cheeks, to admit of +their lying flat close to one another; but first rub the pan well with +garlic, and with a spoon spread a pound of butter and upwards at the +bottom and sides of the pan. Strew cloves and beaten mace on the cheeks, +also thyme and sweet marjoram, finely chopped; then put in as much white +wine as will cover them an inch or more above the meat, but wash not +off the other things by pouring it on. Rub the lid of the pan with +garlic, and cover it so close that no steam can escape. Make a brisk +fire under it, and, when the cover is so hot that you cannot bear your +hand on it, then a slack fire will stew it, but keep it so that the +cover be of the same heat as long as it is stewing. It must not be +uncovered the whole time it is doing: about three hours will be +sufficient. When you take it up, be careful not to break it; take out +the loose bones; pour the liquor on the cheek; clear from the fat and +the dross, and put lemon-juice to it. Serve it hot. + + +_Another way._ + +Soak it in water, and make it very clean; put it in a gallon of water, +with some potherbs, salt, and whole pepper. When stewed, so that the +bones will slip out easily, take it up and strain off the soup; put a +bit of butter in the frying-pan with some flour, and fry the meat brown, +taking care not to burn it. Put some of the soup to the flour and +butter, with ketchup, mushrooms, anchovy, and walnut liquor. Lay the +cheek in a deep dish, and pour the sauce over it. + + +_Ox-tail ragout._ + +Some good gravy must first be made, and the tail chopped through every +joint, and stewed a long time in it till quite tender, with an onion +stuck with cloves, a table-spoonful of port or Madeira wine, a +tea-spoonful of soy, and a little cayenne. Thicken the gravy with a +little flour. + + +_Another._ + +Take two or three ox-tails; put them in a saucepan, with turnips, +carrots, onions, and some black peppercorns; stew them for four hours. +Take them out; cut them in pieces at every joint; put them into a +stewpan with some good gravy, and scraped turnip and carrot; or cut them +into the shape of a ninepin; pepper and salt to your taste; add the +juice of half a lemon; and send it to table very hot. + + +_Peas, to stew._ + +Take a quart of fine peas, and two small or one large cabbage lettuce; +boil the lettuce tender; take it out of the water, shake it well, and +put it into the stewpan, with about two ounces of butter, three or four +little onions cut small, and the peas. Set them on a very slow fire, and +let them stew about two hours; season them to your taste with pepper and +a tea-spoonful of sugar; and, instead of salt, stew in some bits of +ham, which you may take out or leave in when you serve it. There should +not be a drop of water, except what inevitably comes from the lettuce. + + +_Another way._ + +To your peas, add cabbage lettuces cut small, a small faggot of mint, +and one onion; pass them over the fire with a small bit of butter, and, +when they are tender and the liquor from them reduced, take out the +onion and mint, and add a little white sauce. Take care it be not too +thin; season with a little pepper and salt. + + +_Green Peas, to keep till Christmas._ + +Gather your peas, when neither very young nor old, on a fine dry day. +Shell, and let two persons holding a cloth, one at each end, shake them +backward and forward for a few minutes. Put them into clean quart +bottles; fill the bottles, and cork tight. Melt some rosin in a pipkin, +dip the necks of the bottles into it, and set them in a cool dry place. + + +_Another way._ + +Shell the peas, and dry them in a gentle heat, not much greater than +that of a hot summer's day. Put them when quite dry into linen bags, and +hang them up in a dry place. Before they are boiled, at Christmas or +later, steep them in half milk, half water, for twelve or fourteen +hours; then boil them as if fresh gathered. Beans and French beans may +be preserved in the same manner. + + +_Red Pickle, for any meat._ + +A quarter of a pound of saltpetre, a large common basinful of coarse +sugar, and coarse salt. A leg of pork to lie in it a fortnight. + + +_Beef Steak Pie._ + +Rump steaks are preferable to beef; season them with the usual +seasoning, puff-paste top and bottom, and good gravy to fill the dish. + + +_Calf's Head Pie._ + +Parboil the head; cut it into thin slices; season with pepper and salt; +lay them into a crust with some good gravy, forcemeat balls, and yolks +of eggs boiled hard. Bake it about an hour and a half; cut off the lid; +thicken some good gravy with a little flour; add some oysters; serve it +with or without a lid. + + +_Mutton or Grass Lamb Pie._ + +Take a loin of mutton or lamb, and clear it from fat and skin; cut it +into steaks; season them well with pepper and salt; almost fill the dish +with water; lay puff paste at top and bottom. + + +_Veal Pie (common)._ + +Make exactly as you would a beef-steak pie. + + +_Veal Pie (rich)._ + +Take a neck, a fillet, or a breast of veal, cut from it your steaks, +seasoned with pepper, salt, nutmeg, and a few cloves, truffles, and +morels; then slice two sweetbreads; season them in the same manner, and +put a layer of paste round the dish; then lay the meat, yolks of eggs +boiled hard, and oysters at the top: fill it with water. When taken out +of the oven, pour in at the top through a funnel some good boiled gravy, +thickened with cream and flour boiled up. + + +_Veal and Ham Pie._ + +Take two pounds of veal cutlets, or the best end of the neck, cut them +in pieces about half the size of your hand, seasoned with pepper and a +very little salt, and some dressed ham in slices. Lay them alternately +in the dish with forcemeat or sausage meat, the yolks of three eggs +boiled hard, and a gill of water. + + +_Veal Olive Pie._ + +Make your olives as directed in the receipt for making olives; put them +into a crust; fill the pie with water: when baked, pour in some good +gravy, boiled and thickened with a little good cream and flour boiled +together. These ingredients make an excellent pie. + + +_Beef Olive Pie._ + +Make your olives as you would common beef olives; put them into puff +paste, top and bottom; fill the pie with water, when baked, pour in some +good rich gravy. + + +_Pig, to barbicue._ + +The best pig for this purpose is of the thick neck breed, about six +weeks old. Season the barbicue very high with cayenne, black pepper, and +sage, finely sifted; which must be rubbed well into the inside of the +pig. It must then be sewed up and roasted, or, if an oven can be +depended upon, it will be equally good baked. The sauce must be a very +high beef gravy, with an equal quantity of Madeira wine in it. Send the +pig to table whole. Be careful not to put any salt into the pig, as it +will change its colour. + + +_Pig, to collar._ + +Have your pig cut down the back, and bone and wash it clean from the +blood; dry it well, and season it with spice, salt, parsley, and thyme, +and roll it hard in a collar; tie it close in a dry cloth and boil it +with the bones, in three pints of water, a quart of vinegar, a handful +of salt, a faggot of sweet-herbs, and whole spice. When tender, let it +cool and take it off; take it out of the cloth, and keep it in the +pickle. + + +_Pig, to collar in colours._ + +Boil and wash your pig well, and lay it on a dresser: chop parsley, +thyme, and sage, and strew them over the inside of the pig. Beat some +mace and cloves, mix with them some pepper and salt, and strew that +over. Boil some eggs hard, chop the yolks, and put them in layers across +your pig; boil some beet-root, and cut that into slices, and lay them +across; then roll it up in a cloth and boil it. Before it is cold, press +it with a weight, and it will be fit for use. + + +_Pig, to pickle or souse._ + +Take a fair fat pig, cut off his head, and cut him through the middle. +Take out the brains, lay them in warm water, and leave them all night. +Roll the pig up like brawn, boil till tender, and then throw it into an +earthen pan with salt and water. This will whiten and season the flesh; +for no salt must be put into the boiling for fear of turning it black. +Then take a quart of this broth and a quart of white wine, boil them +together, and put in three or four bay-leaves: when cold, season your +pig, and put it into this sauce. It will keep three months. + + +_Pig, to roast._ + +Chop the liver small by itself: mince blanched bacon, capers, truffles, +anchovy, mushrooms, sweet-herbs and garlic. Season and blanch the whole. +Fill your pig with it; tie it up; sprinkle some good olive oil over it; +roast and serve it up hot. + + +_Another way._ + +Put a piece of bread, parsley, and sage, cut small, into the belly with +a little salt; sew up the belly; spit the pig, and roast it; cut off the +ears and the under-jaws, which you will lay round; making a sauce with +the brains, thick butter and gravy, which lay underneath. + + +_Pig, to dress lamb fashion._ + +After skinning the pig, but leaving the skin quite whole, with the head +on, chine it down, as you would do mutton, larding it with thyme and +lemon-peel; and roast it in quarters like lamb. Fill the other part with +a plum-pudding; sew the belly up, and bake it. + + +_Pigs' Feet and Ears, fricassee of._ + +Clean the feet and ears, and boil them very tender. Cut them in small +shreds, the length of a finger and about a quarter of an inch in +breadth; fry them in butter till they are brown but not hard; put them +into a stewpan with a little brown gravy and a good piece of butter, two +spoonfuls of vinegar, and a good deal of mustard--enough to flavour it +strong. Salt to your taste; thicken with very little flour. Put in half +an onion; then take the feet, which should likewise be boiled as tender +as for eating; slit them quite through the middle; take out the large +bones; dip them in eggs, and strew them over with bread crumbs, seasoned +with pepper and salt; boil or fry them, and put them on the ragout, into +which squeeze some lemon-juice. + + +_Pigs' Feet and Ears, ragout of._ + +Split the feet, and take them out of souse; dip them in eggs, then in +bread-crumbs and chopped parsley; fry them in lard. Drain them; cut the +ears in long narrow slips; flour them; put them into some good gravy; +add ketchup, morels, and pickled mushrooms; stew them into the dish, and +lay on the feet. + + +_Pig's Head, to roll._ + +Take the belly-piece and head of pork, rub it well with saltpetre and a +very little salt; let it lie three or four days; wash it clean; then +boil the head tender, and take off all the meat with the ears, which cut +in pieces. Have ready four neats' feet, also well boiled; take out the +bones, cut the meat in thin slices, mix it with the head, and lay it +with the belly-piece: roll it up tight, and bind it up, and set it on +one end, with a trencher upon it; set it within the tin, and place a +heavy weight upon that, and let it stand all night. In the morning take +it out, and bind it with a fillet; put it in some salt and water, which +must be changed every four or five days. When sliced, it looks like +brawn. It is also good dipped in butter and fried, and eaten with melted +butter, mustard, and vinegar: for that purpose the slices should be only +about three inches square. + + +_Pilaw, an Indian dish._ + +Take six or eight ribs of a neck of mutton; separate and take off all +the skin and fat, and put them into a stewpan with twelve cloves, a +small piece of ginger, twelve grains of black pepper, and a little +cinnamon and mace, with one clove of garlic. Add as much water as will +serve to stew these ingredients thoroughly and make the meat tender. +Then take out the mutton, and fry it in nice butter of a light brown, +with some small onions chopped fine and fried very dry; put them to the +mutton-gravy and spice in which it was stewed, adding a table-spoonful +of curry-powder and half an ounce of butter. After mixing all the above +ingredients well together, put them to the rice, which should be +previously half boiled, and let the whole stew together, until the rice +is done enough and the gravy completely absorbed. When the pilaw is +dished for table, it should be thinly covered with plain boiled rice to +make it look white, and served up very hot. + + +_Pork, to collar._ + +Bone and season a breast of pork with savoury spice, parsley, sage, and +thyme; roll it in a hard collar of cloth; tie it close, and boil it, +and, when cold, keep it in souse. + + +_Pork, to pickle._ + +Having boned your pork, cut it into such pieces as will lie most +conveniently to be powdered. The tub used for this purpose must be +sufficiently large and sound, so as to hold the brine; and the narrower +and deeper it is the better it will keep the meat. Well rub the meat +with saltpetre; then take one part of bay and two parts of common salt, +and rub every piece well, covering it with salt, as you would a flitch +of bacon. Strew salt in the bottom of the tub; lay the pieces in it as +closely as possible, strewing salt round the sides of the tub, and if +the salt should even melt at the top strew no more. Meat thus cured will +keep a long time. + + +_Another way._ + +Cut your pork into small pieces, of the size you would boil at one time; +rub all the pieces very well with salt, and lay them on a dresser upon +boards made to slope that the brine may run off. After remaining three +or four days, wipe them with a dry cloth; have ready a quantity of salt +mixed with a small portion of saltpetre: rub each piece well with this +mixture, after which cover them all over with salt. Put them into an +earthen jar, or large pan, placing the pieces as close together as +possible, closing the top of the jar or pan, so as to prevent all +external air from getting in; put the shoulder pieces in a pan by +themselves. Pork prepared in this manner will keep good a year. + + +_Chine of Pork, to stuff and roast._ + +Make your stuffing of parsley, sage, thyme, eggs, crumbs of bread, and +season it with salt, pepper, nutmeg, and shalot; stuff the chine thick, +and roast it gently. When about a quarter roasted, cut the skin in +slips, making your sauce with lemon-peel, apples, sugar, butter, and +mustard, just as you would for a roast leg. + + +_Another way._ + +Take a chine of pork that has hung four or five days; make holes in the +lean, and stuff it with a little of the fat leaf, chopped very small, +some parsley, thyme, a little sage, and shalot, cut very fine, and +seasoned with pepper and salt. It should be stuffed pretty thick. Have +some good gravy in the dish. For sauce, use apple sauce. + + +_Pork Cutlets._ + +Cut off the skin of a loin or neck of pork and make cutlets; season them +with parsley, sage, and thyme, mixed together with crumbs of bread, +pepper, and salt; broil them, and make sauce with mustard, butter, +shalot, and gravy, and serve up hot. + + +_Gammon, to roast._ + +Let the gammon soak for twenty-four hours in warm water. Boil it tender, +but not too much. When hot, score it with your knife; put some pepper on +it, and then put it into a dish to crisp in a hot oven; but be mindful +to pull the skin off. + + +_Leg of Pork, to broil._ + +After skinning part of the fillet, cut it into slices, and hack it with +the back of your knife; season with pepper, salt, thyme, and sage, +minced small. Broil the slices on the gridiron, and serve with sauce +made with drawn butter, sugar, and mustard. + + +_Spring of Pork, to roast._ + +Cut off the spring of a knuckle of pork, and leave as much skin on the +spring as you can, parting it from the neck, and taking out the bones. +Rub it well with salt, and strew it all over with thyme shred small, +parsley, sage, a nutmeg, cloves, and mace, beaten small and well mixed +together. Rub all well in, and roll the whole up tight, with the flesh +inward. Sew it fast, spit it lengthwise, and roast it. + + +_Potatoes, to boil._ No. 1. + +The following is the celebrated Lancashire receipt for cooking +potatoes:--Cleanse them well, put them in cold water, and boil them with +their skins on exceedingly slow. When the water bubbles, throw in a +little cold water. When they are done, drain the water completely away +through a colander; return them into a pot or saucepan without water; +cover them up, and set them before the fire for a quarter of an hour +longer. Do not pare the potatoes before they are boiled, which is a very +unwholesome and wasteful practice. + + +_Potatoes, to boil._ No. 2. + +Scrape off the rind; put them into an iron pot; simmer them till they +begin to crack, and allow a fork to pierce easily; then pour off the +water, and put aside the lid of the pot, and sprinkle over some salt. +Place your pot at the edge of the fire, and there let it remain an hour +or more, and during this time all the moisture of the potatoes will +gradually exhale in steam, and you will find them white or flaky as +snow. Take them out with a spoon or ladle. + + +_Potatoes, to boil._ No. 3. + +Boil them as usual; half an hour before sending to table, throw away the +water from them, and set the pot again on the fire; sufficient moisture +will come from the potatoes to prevent the pot from burning; let them +stand on the half stove, and not be peeled until sent to table. + + +_Potatoes, to bake._ + +Wash nicely, make into balls, and bake in the Dutch oven a light brown. +This forms a neat side or corner dish. + + +_Potato balls._ + +Pound some boiled potatoes in a mortar, with the yolks of two eggs, a +little pepper, and salt; make them in balls about the size of an egg; do +them over with yolk of egg and crumbs of bread; then fry them of a light +brown for table; five balls for a corner dish. + +_Croquets of Potatoes._ + +Boil some potatoes in water, strain them, and take sufficient milk to +make them into a mash, rather thick; before you mix the potatoes put the +peel of half a lemon, finely grated, one lump of sugar, and a pinch of +salt; strain the milk after heating it, and add the potatoes; mash them +well together; let the mash cool; roll it into balls of the shape and +size of an egg; let there be ten or twelve of them; brush them over with +the yolk of egg, and roll them in crumbs of bread and a pinch of salt. +Do this twice over; then fry them of a fine brown colour, and serve them +with fried parsley round. + + +_Potatoes, to fry._ + +After your potatoes are nicely boiled and skinned, grate them, and to +every large table-spoonful of potatoes add one egg well beat, and to +each egg a small spoonful of cream, with some salt. Drop as many +spoonfuls as are proper in a pan in which is clarified butter. + + +_Potatoes, to mash._ + +After the potatoes are boiled and peeled, mash them in a mortar, or on a +clean board, with a broad knife, and put them into a stewpan. To two +pounds of potatoes put in half a pint of milk, a quarter of a pound of +butter, and a little salt; set them over the fire, and keep them stirred +till the butter is melted; but take care they do not burn to the bottom. +Dish them up in what form you please. + + +_Potatoes, French way of cooking._ + +Boil the potatoes in a weak white gravy till nearly done; stir in some +cream and vermicelli, with three or four blades of mace, and let it boil +till the potatoes are sufficiently done, without being broken. + + +_Potatoes, à-la-Maitre d'hotel._ + +Cut boiled potatoes into slices, not too thin; simmer them in a little +plain gravy, a bit of butter rubbed in a little flour, chopped parsley, +pepper, and salt, and serve hot. + + +_Rice, to boil._ + +To boil rice well, though a simple thing, is rarely well done. Have two +quarts of water boiling, while you wash six ounces of rice, picked +clean. Change the water three or four times. When the rice is clean, +drain and put it into the boiling water. Boil twenty minutes; add three +quarters of a table-spoonful of salt. Drain off the water well--this is +the most essential point--set it before the fire, spread thin to dry. +When dry, serve it up. If the rice is not dry, so that each grain +separates easily from the others, it is not properly boiled. + + +_Another way._ + +Put one pound of rice into three quarts of boiling water; let it remain +twenty minutes. Skim the water, and add one ounce of hog's lard and a +little salt and pepper. Let it simmer gently over the fire closely +covered, for an hour and a quarter, when it will be fit for use. This +will produce eight pounds of savoury rice. + + +_Rissoles._ No. 1. + +Take a roasted fowl, turkey, or pullet; pull it into shreds; there must +be neither bone nor skin. Cut some veal and ham into large dice; put it +into a stewpan, with a little thyme, carrots, onions, cloves, and two +or three mushrooms. Make these ingredients simmer over a slow fire for +two hours, taking care they do not burn; put in a handful of flour, and +stir well, with a pint of cream and as much good broth; let the whole +then stew for a quarter of an hour; continue to stir with a wooden spoon +to prevent its burning. When it is done enough, strain it through a +woollen strainer; then put in the whole meat of the poultry you have +cut, with which you must make little balls of the size of pigeons' eggs. +Dip them twice in very fine crumbs of bread; wrap them in paste, rolled +very thin; then fry them in lard, which should be very hot. + + +_Rissoles._ No. 2. + +Take the fleshy parts and breasts of two fowls, which cut into small +dice, all of an equal size; then throw them into some white sauce, and +reduce it till it becomes very thick and stiff. When this is cold, cut +it into several pieces, and roll them to the size and shape of a cork; +then roll them in crumbs of bread very fine; dip them into some white +and yolks of eggs put up together with a little salt, and roll them +again in bread. If they are not stiff enough to keep their shape, this +must be repeated; then fry them of a light brown colour, drain them, +wipe off the grease, and serve them with fried parsley between them. + + +_Rissoles._ No. 3. + +Take of the puré made as directed for pheasant, veal, or game, (see +Pheasant under the head Game) a sufficient quantity for eight rissoles, +then a little of the jelly of veal, say about half a pint; put in it a +pinch of salt and of cayenne pepper, two table-spoonfuls of cream, the +yolk of one egg, and a piece of butter of the size of a walnut; mix this +sauce well together over the fire, strain it, and then add the puré. Let +it cool, and prepare a little puff-paste sufficient to wrap the rissoles +once over with it, taking care to roll the paste out thin. Fry them, and +send them up with fried parsley, without sauce. The rissoles must be +made stiff enough not to break in the frying. + + +_Rice._ + +One pound of veal or fowl, chopped fine; have ready some good bechamel +sauce mixed with parsley and lemon-juice; mix it of a good thickness. +When cold, make it up into balls, or what shape you please; dip them in +yolks of eggs and bread crumbs, and fry them a few minutes before they +go to table. They should be of a light brown, and sent up with fried +parsley. + + +_A Robinson, to make._ + +Take about eight or ten pounds of the middle of a brisket of beef; let +it hang a day; then salt it for three days hung up; afterwards put it in +strong red pickle, in which let it remain three weeks. Take it out, put +it into a pot with plenty of water, pepper, a little allspice, and +onion; let it simmer for seven or eight hours, but never let it boil. +When quite tender, take out all the bones, spread it out on a table to +cool, well beat it out with a rollingpin, and sprinkle with cayenne, +nutmeg, and very little cloves, pounded together. Put it in a coarse +cloth after it is rolled; twist it at each end to get out the fat, and +bind it well round with broad tape; in that state let it remain three +days. + + +_Salad, to dress._ + +Two or three eggs, two or three anchovies, pounded, a little tarragon +chopped very fine, a little thick cream, mustard, salt, and cayenne +pepper, mixed well together. After these are all well mixed, add oil, a +little tarragon, elder, and garlic vinegar, so as to have the flavour of +each, and then a little of the French vinegar, if there is not enough of +the others to give the requisite taste. + + +_Bologna Sausages._ + +Have the fillets of young, tender porkers, and out of the weight of +twenty-five pounds three parts are to be lean and one fat; season them +well in the small shredding with salt and pepper, a little grated +nutmeg, and a pint of white wine, mixed with a pint of hog's blood; +stirring and beating it well together, with a little of the sweet-herbs +finely chopped; with a funnel open the mouths of the guts, and thrust +the meat gently into it with a clean napkin, as by forcing it with your +hands you may break the gut. Divide them into what lengths you please; +tie them with fine thread, and let them dry in the air for two or three +days, if the weather be clear and a brisk wind, hanging them in rows at +a little distance from each other in the smoke-loft. When well dried, +rub off the dust they contract with a clean cloth; pour over them sweet +olive-oil, and cover them with a dry earthen vessel. + + +_English Sausages._ + +Chop and bruise small the lean of a fillet of young pork; to every pound +put a quarter of a pound of fat, well skinned, and season it with a +little nutmeg, salt, and pepper, adding a little grated bread; mix all +these well together, and put it into guts, seasoned with salt and +water. + + +_Another way._ + +Take six pounds of very fine well fed pork, quite free from gristle and +fat; cut it very small, and beat it fine in a mortar; shred six pounds +of suet, free from skin, as fine as possible. Take a good deal of sage, +the leaves picked off and washed clean, and shred fine as possible; +spread the meat on a clean table; then shake the sage, about three large +spoonfuls, all over; shred the yellow part of the rind of a lemon very +fine, and throw that over, with as much sweet-herbs, when shred fine, as +will fill a large spoon; grate two nutmegs over it, with two +tea-spoonfuls of bruised pepper, and a large spoonful of salt. Then +throw over it the suet, and mix all well together, and put it down close +in a pot. When you use it, roll it up with as much beaten egg as will +make the sausages roll smooth; let what you fry them in be hot before +you put them into the pan; roll them about, and when they are thoroughly +hot, and of a fine light brown colour, they are done. By warming a +little of the meat in a spoon when you are making it, you will then +taste if it is seasoned enough. + + +_Oxford Sausages._ + +Take the best part of a leg of veal and of a leg of pork, of each three +pounds; skin it well, and cut it into small dice. Take three pounds of +the best beef suet (the proportion of which you may increase or diminish +according to your taste,) skin it well; add a little sage, and chop it +all together as fine as forcemeat. When chopped, put in six or seven +eggs and a quarter of a pound of cold water, and season to your liking +with pepper and salt. Work it up as if you were kneading dough for +bread; roll it out in the form of sausages, and let the pan you fry them +in be hot, with a bit of butter in it. + + +_Sausages for Scotch collops._ + +Take beef suet and some veal, with a little winter savory, sage, thyme, +and some grated nutmeg, beaten cloves, mace, and a little salt and +pepper. Let these be well beaten together; then add two eggs beat, and +heat all together. Roll them up in grated bread, fry, and send them up. + + +_Veal Sausages._ + +Take half a pound of the lean of a leg of veal; cut it in small pieces, +and beat it very fine in a stone mortar, picking out all the little +strings. Shred one pound and half of beef-suet very small; season it +with pepper, salt, cloves, and mace, but twice as much mace as cloves, +some sage, thyme, and sweet marjoram, according to your palate. Mix all +these well with the yolks of twelve eggs; roll them to your fancy, and +fry them in lard. + + +_Sausages without skins._ + +Take a pound and quarter of the lean of a leg of veal and a pound and +quarter of the lean of a hind loin of pork; pick the meat from the skins +before you weigh it; then take two pounds and half of fresh beef-suet +picked clean from the skins, and an ounce and half of red sage leaves, +picked from the stalks; wash and mince them as fine as possible; put +them to the meat and suet, and mince as fine as you can. Add to it two +ounces of white salt and half an ounce of pepper. Pare all the crust +from a stale penny French roll, and soak the crumb in water till it is +wet through; put it into a clean napkin, and squeeze out all the water. +Put the bread to the meat, with four new-laid eggs beaten; then with +your hands work all these things together, and put them into a clean +earthen pan, pressed down close. They will keep good for a week. When +you use this meat, divide a pound into eighteen parts; flour your hands +a little, and roll it up into pretty thick sausages, and fry them in +sweet butter; a little frying will do. + + +_Spinach, the best mode of dressing._ + +Boil the spinach, squeeze the water from it completely, chop it a +little; then put it and a piece of butter in a stewpan with salt and a +very little nutmeg; turn it over a brisk fire to dry the remaining +water. Then add a little flour; mix it well, wet it with a little good +broth, and let it simmer for some time, turning it now and then to +prevent burning. + +To dress it _maigre_, put cream instead of broth, and an onion with a +clove stuck in it, which you take out when you serve the spinach. +Garnish with fried bread. Observe that if you leave water in it, the +spinach cannot ever be good. + + +_Another way._ + +Clean it well, and throw it into fresh water; then squeeze and drain it +quite dry. Chop it extremely small, and put it into a pan with cream, +fresh butter, salt, and a very small quantity of pepper and nutmeg: add +an onion with two cloves stuck in it, and serve it up very hot, with +fried bread sippets of triangular shape round the dish. + + +_Spinach, to stew._ + +Pick the spinach very carefully; put it into a pan of water; boil it in +a large vessel with a good deal of salt to preserve the green colour, +and press it down frequently that it may be done equally. When boiled +enough to squeeze easily, drain it from the water, and throw it into +cold water. When quite cold, make it into balls, and squeeze it well. +Then spread it on a table and chop it very fine; put a good piece of +butter in a stewpan, and lay the spinach over the butter. Let it dry +over a slow fire, and add a little flour; moisten with half a pint of +beef jelly and a very little warm water: add a little cayenne pepper. +This spinach should be very like thick melted butter, and as fine and +smooth as possible. + + +_Another way._ + +Take some fine spinach, pick and wash it extremely clean. When well +boiled, put it into cold water, and squeeze it in a cloth very dry; chop +it very small; put it in a stewpan with a piece of butter and half a +pint of good cream; stir it well over the fire, that it may not oil; and +put in a little more cream just as you are going to dish it. + + +_Sweetbreads, ragout of._ + +Wash your sweetbreads; put them into boiling water, and, after blanching +them, throw them into cold water; dry them with a linen cloth; and put +them in a saucepan over the fire with salt, pepper, melted bacon, and a +faggot of sweet-herbs. Shake them together, and put some good gravy to +moisten them; simmer over the fire, and thicken to your liking. + + +_Another._ + +Take sweetbreads and lamb's fry, and parboil them, cutting them into +slices, and cocks'-combs sliced and blanched, and season them with +pepper and salt, and other spices; fry them in a little lard; drain and +toss them in good gravy, with two shalots, a bunch of sweet-herbs, +mushrooms, and truffles. Thicken it with a glass of claret; garnish with +red beet root. + + +_Savoury Toasts, to relish Wine._ + +Cut six or seven pieces of bread about the size of two fingers, and fry +them in butter till they are of a good colour; cut as many slices of ham +of the same size, and put them into a stewpan over a slow fire, for an +hour; when they are done take them out, and stir into the stewpan a +little flour; when of a good colour moisten it with some broth, without +salt; then skim off the fat, and strain the sauce through a sieve. Dish +the ham upon the fried bread, and pour the sauce over. + + +_Another._ + +Rasp some crumb of bread; put it over the fire in butter; put over it a +minced veal kidney, with its fat, parsley, scallions, a shalot, cayenne +pepper and salt, mixed with the whites and yolks of four eggs beat: put +this forcemeat on fried toasts of bread, covering the whole with grated +bread, and passing the salamander over it. Serve it with a clear beef +gravy sauce under it. + + +_Tomata to eat with roast meat._ + +Cover the bottom of a flat saucepan with the tomatas, that they may lie +one upon another; add two or three spoonfuls of water, a little salt and +pepper, to your taste; cover the pan, and stew them; in six or seven +minutes turn them, and let them stew till they are soft. Send them up +with their liquor. + + +_Tongues, to cure._ No. 1. + +Take two fine bullocks' tongues; wash them well in spring water; dry +them thoroughly with a cloth, and salt them with common salt, a quarter +of a pound of saltpetre, a quarter of a pound of treacle, and a quarter +of a pound of gunpowder. Let them lie in this pickle for a month; turn +and rub them every day; then take them out and dry them with a cloth; +rub a little gunpowder over them, and hang them up for a month, when +they will be fit to eat, previously soaking a few hours as customary. + + +_Tongues, to cure._ No. 2. + +One pound of bay salt, half a pound of saltpetre, two ounces of sal +prunella, two pounds of coarse sugar; make your brine strong enough with +common salt to float an egg. The quantity of water is seven quarts, boil +all together, and scum it well for half an hour. When cold, put the +tongues in, and wash them in warm water before dressing. For table be +sure never to let them boil, but simmer slowly for four or five hours. + +_Tongues, to cure._ No. 3. + +Take two fine neats' tongues; cut off the roots, and cut a nick in the +under side; wash them clean, and dry with a cloth. Rub them with common +salt, and lay them on a board all night. Next day take two ounces of bay +salt, one of sal prunella, and a handful of juniper-berries, all bruised +fine; mix them with a quarter of a pound of coarse sugar and one pound +of common salt. Rub the tongues well with this mixture; lay them in a +long pan, and turn and rub them daily for a fortnight. Take them out of +the pickle, and either dry or dress them. + + +_Tongues, to cure._ No. 4. + +Mix some well bruised bay salt, and a little saltpetre, with common +salt, and with a linen cloth rub the tongues and salt them, most +particularly the roots; and as the brine consumes put some more, till +the tongues are hard and stiff. When they are salted, roll them up, and +dry them in bran. + + +_Tongues, to cure._ No. 5. + +Have the roots well cleansed from the moisture, and with warm water wash +and open the porous parts, that the salt may penetrate, and dry them +well. Cover them for a week with a pickle made of common salt, and bay +salt well boiled in it; then rub them with saltpetre, and to make them +of a good red colour you must take them out, and rub and salt them well +so that the salt penetrates, pressing them down hard with a board that, +when they are put to dry, they may keep their due proportion. The usual +way of drying them is with burnt sawdust, which, with the salt, gives +the dusky colour that appears on the outside before they are boiled. + + +_Tongues, to cure._ No. 6. + +Well rub into the tongue two ounces of saltpetre, a pound of common +salt, and a quarter of a pound of treacle; and baste every day for three +weeks. + + +_Tongue, to smoke._ + +Wipe the tongue dry, when taken out of the pickle; glaze it over with a +brush dipped in pyroligneous acid, and hang it up in the kitchen. + + +_Tongue, to bake._ + +Season your tongues with pepper, salt, and nutmeg; lard them with large +lardoons, and have them steeped all night in vinegar, claret, and +ginger. Season again with whole pepper, sliced nutmeg, whole cloves, and +salt. Bake them in an earthen pan; serve them up on sippets, and lay +your spice over them, with slices of lemon and some sausages. + + +_Tongue, to boil._ + +Put a good quantity of hay with your tongues, tying them up in a cloth, +or else in hay. Boil them till they are tender and of a good colour, and +they will eat short and mellow. + + +_Tongue, to pot._ + +Prick the tongues with a skewer, and salt them with bay-salt and +saltpetre, to make them red. Boil them till they will just peel; season +with mace and a little pepper, to your liking; bake them in a pot well +covered with butter, and they will keep as long as any potted meat. + + +_Tongue and Udder, to roast._ + +Have the tongue and udder boiled and blanched, the tongue being salted +with saltpetre; lard them with the whole length of large lardoons, and +then roast them on a spit, basting them with butter: when roasted, dress +them with grated bread and flour, and serve up with gravy, currant-jelly +by itself, and slices of lemon. + + +_Sheep's Tongue, or any other, with Oysters._ + +Boil six tongues in salt and water till they are sufficiently tender to +peel. Slice them thin, and with a quart of large oysters put them in a +dish, with some whole spice and a little claret, and let them stew +together. Then put in some butter, and three yolks of eggs well beaten. +Shake them all well together, and put some sippets and lay your tongues +upon them. + + +_Tripe, to dress._ + +Take of the finest tripe, and, when properly trimmed, cut it in pieces +about four inches square; put it in a stewpan, with as much white wine +as will almost cover it: slice in three or four race of ginger, quarter +in a nutmeg, put in a good deal of salt, a bundle of herbs, rosemary, +thyme, sweet marjoram, and onion. When this has stewed gently a good +while, take out a pint of the clearest liquor, free from fat or dross, +and dissolve in it some anchovies finely picked. Take up the tripe, a +bit at a time, with a fork, and lay it in a warmed dish; pour on it the +liquor in which the anchovies were dissolved. Sprinkle on it a little +lemon juice. Those who are fond of onions or garlic may make either the +prevailing ingredient. + + +_Tripe, to fricassee._ + +Cut into slices the fat part of double tripe; dip them into eggs or +batter, and fry them to lay round the dish. Cut the other part into long +slips, and into dice, and toss them up with onion, chopped parsley, +melted butter, yolks of eggs, and a little vinegar. Season with pepper +and salt, and serve up. + + +_Truffles and Morels, to stew._ + +Well wash the truffles, cut them into slices, of the size and about the +thickness of half-a-crown; put them into a stewpan, with a pinch of salt +and cayenne pepper, and a little butter, to prevent their being burnt. +Let them stew ten minutes; have ready a good brown sauce of half a pint +of beef and the same of veal jelly, thickened with a little butter and +flour; add to it any trimmings of the truffles or morels, and boil them +also in it; put in one pinch of cayenne pepper. Strain the truffles or +morels from the butter they were first stewed in; throw them into the +sauce; warm the whole again, and serve hot. + + +_Veal, to boil._ + +Veal should be boiled well; a knuckle of six pounds will take very +nearly two hours. The neck must be also well boiled in a good deal of +water; if boiled in a cloth, it will be whiter. Serve it with tongue, +bacon, or pickled pork, greens of any sort, brocoli, and carrots, or +onion sauce, white sauce, oyster sauce, parsley and butter, or white +celery sauce. + + +_Veal, to collar._ + +Bone and wash a breast of veal; steep it in three waters, and dry it +with a cloth; season it with savoury spice, some slices of bacon, and +shred sweet-herbs; roll them in a collar of cloth, and boil it in salt +and water, with whole spice; skim it clean and take it up, and when cold +put it in the pickle. + + +_Another way._ + +Take the meat of a breast of veal; make a stuffing of beef-suet, crumb +of bread, lemon peel, parsley, pepper, and salt, mixed up with two eggs; +lay it over the meat, and roll it up. Boil an hour and a half, and send +it to table with oyster sauce. + + +_Veal, to roast._ + +Veal will take a quarter of an hour to a pound: paper the fat of the +loin and fillet; stuff the fillet and shoulder with the following +ingredients: a quarter of a pound of suet, chopped fine, parsley, and +sweet-herbs chopped, grated bread, lemon-peel, pepper, salt, nutmeg, and +yolk of egg; butter may supply the want of suet. Roast the breast with +the caul on it till almost done; take it off, flour and baste it. Veal +requires to be more done than beef. For sauce use salad pickles, +brocoli, cucumbers, raw or stewed, French beans, peas, cauliflower, +celery, raw or stewed. + + +_Veal, roasted, ragout of._ + +Cut slices of veal about the size of two fingers and at least as long as +three; beat them with a cleaver till they are no thicker than a +crown-piece; put upon every slice some stuffing made with beef-suet, +ham, a little thyme, parsley, scallions, and a shalot. When the whole is +minced, add the yolks of two eggs, half a table-spoonful of brandy, +salt, and pepper; spread it on the veal and roll it. Cover each piece +with a thin slice of bacon, and tie it carefully. Then put them on a +small delicate spit covered with paper; and, when they are done, take +off the paper carefully, grate bread over them, and brown them at a +clear fire. Serve them with a gravy sauce. + + +_Veal, to stew._ + +Cut the veal into small pieces; season with an onion, some salt and +pepper, mace, lemon-peel, and two or three shalots; let them stew in +water, with a little butter, or port wine, if you like. When enough +done, put in some yolks of eggs beaten, and boil them quick. Dish and +serve them up. + + +_Veal, with Rice, to stew._ + +Boil half a pound of rice in three quarts of water in a small pan with +some good broth, about a pint, and slices of ham at the bottom, and two +good onions. When it is almost done, spread it, about twice the +thickness of a crown-piece, over a silver or delft dish in which it is +to be served [it must be a dish capable of bearing the fire]. Lay slices +of veal and ham alternately--the veal having already been dressed brown. +Cover the meat with rice in such a manner that it cannot be seen; put +your dish upon a hot stove; brown the rice with a salamander; drain off +the fat that may be in the dish, and serve it dry, or, if it is +preferred, with any of the good sauces, for which there are directions, +poured under it. + + +_Veal served in paper._ + +Cut some slices of veal from the fillet, about an inch thick, in a small +square, about the size of a small fricandeau; make a box of paper to fit +neatly; rub the outside with butter, and put in your meat, with sweet +oil or butter, parsley, scallions, shalots, and mushrooms, all stewed +very fine, salt, and whole pepper. Set it upon the gridiron, with a +sheet of oiled paper under it, and let it do by a very slow fire, lest +the paper burn. When the meat is done on one side turn it on the other. +Serve it in the box, having put over it very gently a dash of vinegar. + + +_Bombarded Veal._ + +Take a piece of a long square of bacon; cut it in thin slices; do the +same with veal, and lay the slices on your bacon. Having made a piece of +good forcemeat, spread it thin on your veal, having previously seasoned +the latter with pepper and salt. Roll these up one by one; spit them on +a lark spit, quite even; wash them over with eggs and crumbs of bread; +then roast them, and serve up with a good ragout. + + +_Veal Balls._ + +Take two pounds of veal; pick out the skin and bones; mix it well with +the crust of a French roll, soaked in hot milk, half a pound of veal +suet, two yolks of eggs, onion, and chopped parsley; season with pepper +and salt. Roll the balls in raspings; fry them of a gold colour: boil +the bones and the bits of skin to make the gravy for them. + + +_Breast of Veal._ + +To fricassee it like fowls, parboil it; turn it a few times over the +fire with a bit of butter, a bunch of parsley, scallions, some +mushrooms, truffles, and morels. Shake in a little flour; moisten with +some good stock broth; and when the whole is done and skimmed, thicken +it with the yolks of three eggs beat with some milk; and, before it is +served, add a very little lemon juice. + + +_Breast of Veal, with Cabbage and Bacon._ + +Cut the breast of veal in pieces, and parboil it; parboil also a cabbage +and a bit of streaked bacon, cut in slices, leaving the rind to it. Tie +each separately with packthread, and let them stew together with good +broth; no salt or pepper, on account of the bacon. When the whole is +done, take out the meat and cabbage, and put them into the terrine you +serve to table. Take the fat off the broth, put in a little cullis, and +reduce the sauce over the stove. When of a proper thickness pour it over +the meat, and serve up. + + +_Breast of Veal en fricandeau._ + +Lard your veal, and take a ragout of asparagus, (for which see Ragouts,) +and lay your veal, larded or glazed, upon the ragout. The same may be +done with a ragout of peas. + + +_Breast of Veal, glazed brown._ + +Take a breast of veal, cut in pieces, or whole if you prefer it. Stir a +bit of butter and a spoonful of flour over the fire, and, when it is of +a good colour, put in a pint of broth, and afterwards the veal. Stew it +over a slow fire, and season with pepper and salt, a bunch of parsley, +scallions, cloves, thyme, laurel, basil, and half a spoonful of vinegar. +When the meat is done and well glazed, skim the sauce well, and serve +it round it. + + +_Breast of Veal, to stew with Peas._ + +Cut the nicest part of the breast of veal, with the sweetbread; roast it +a little brown; take a little bit of the meat that is cut off the ends, +and fry it with butter, salt, pepper, and flour; take a little hot water +just to rinse out the gravy that adheres to the frying-pan, and put it +into a stewpan, with two quarts of hot water, a bundle of parsley, +thyme, and marjoram, a bit of onion or shalot, plenty of lemon-peel, and +a pint of old green peas, the more mealy the better. Let it stew two or +three hours, then rub it through a sieve with a spoon; it should be all +nice and thick; then put it again in the stewpan with the meat, having +ready some hot water to add to the gravy in case it should be wanted. A +thick breast will take two hours, and must be turned every now and then. +Boil about as many nice young peas as would make a dish, the same as for +eating; put them in about ten minutes before you take it up, skimming +all the fat nicely off; and season it at the same time with salt and +cayenne to your taste. + + +_Another way._ + +Cut your veal into pieces, about three inches long; fry it delicately; +mix a little flour with some beef broth, with an onion and two cloves; +stew this some time, strain it, add three pints or two quarts of peas, +or heads of asparagus, cut like peas. Put in the meat; let it stew +gently; add pepper and salt. + + +_Breast of Veal ragout._ + +Bone and cut out a large square piece of the breast of veal; cut the +rest into small pieces, and brown it in butter, stewing it in your +ragout for made dishes; thicken it with brown butter, and put the ragout +in the dish. Lay diced lemon, sweetbreads, sippets, and bacon, fried in +batter of eggs; then lay on the square piece. Garnish with sliced +oranges. + + +_Veal Collops, with Oysters._ + +Cut thin slices out of a leg of veal, as many as will make a dish, +according to the number of your company. Lard one quarter of them, and +fry them in butter; take them out of the pan and keep them warm. Clean +the pan, and put into it half a pint of oysters, with their liquor, and +some strong broth, one or two shalots, a glass of white wine, two or +three anchovies minced, and some grated nutmeg; let these have a boil +up, and thicken with five eggs and a piece of butter. Put in your +collops, and shake them together till the sauce is tolerably thick. Set +them on the stove again to stew a little; then serve up. + + +_Veal Collops, with white sauce._ + +Cut veal that has been already roasted into neat small pieces, round or +square; season them with a little pepper and salt; pass them quick of a +pale colour in a bit of butter of the size of a walnut; add the yolks of +five eggs, and half a pint of cream, with a very small onion or two, +previously boiled; toss them up quick, and serve hot. + + +_Veal Cutlets, to dress._ + +Cut the veal steaks thin; hack and season them with pepper, salt, and +sweet-herbs. Wash them over with melted butter, and wrap white paper +buttered over them. Roast or bake them; and, when done, take off the +paper, and serve them with good gravy and Seville orange-juice squeezed +on. + + +_Another way._ + +Take the best end of a neck of veal and cut your cutlets; four ribs will +make eight cutlets. Beat them out very thin, and trim them round. Take +chopped parsley, thyme, shalots, and mushrooms, pass them over the fire, +add a little juice of lemon, lemon-peel, and grated nutmeg. Dip in the +cutlets, crumb them, and boil them over a gentle fire. Save what you +leave from dipping them in, put some brown sauce to it, and put it under +them when going to table, first taking care to remove the grease from +it. Lamb cutlets are done the same way. + + +_Veal Cutlets, larded._ + +Cut a neck of veal into bones; lard one side, and fry them off quick. +Thicken a piece of butter, of the size of a large nut, with a little +flour, and whole onion. Put in as much good gravy as will just cover +them, and a few mushrooms and forcemeat balls. Stove them tender; skim +off all grease; squeeze in half a lemon, and serve them up. + + +_Fillet of Veal, to farce or roast._ + +Mince some beef suet very small, with some sweet marjoram, winter +savory, and thyme; season with salt, cloves, and mace, well beaten; put +in grated bread; mix them all together with the yolk of an egg; make +small holes in the veal, and stuff it very thick with these. Put it on +the spit and roast it well. Let the sauce consist of butter, gravy, and +juice of lemon, very thick. Dish the veal, and pour the sauce over it, +with slices of lemon laid round the dish. + + +_Fillet of Veal, to boil._ + +Cut out the bone of a fillet of veal; put it into good milk and water +for a little while: make some forcemeat with boiled clary, raw carrots, +beef suet, grated bread, sweet-herbs, and a good quantity of shrimps, +nutmeg, and mace, the yolks of three eggs boiled hard, some pepper and +salt, and two raw eggs; roll it up in butter, and stuff the veal with +it. Boil the veal in a cloth for two hours, and scald four or five +cucumbers, in order to take out the pulp the more easily. This done, +fill them with forcemeat, and stew them in a little thin gravy. For +sauce take strong white gravy, thickened with butter, a very little +flour, nutmeg, mace, and lemon-peel, three anchovies dissolved in +lemon-juice, some good cream, the yolk of an egg beaten, and a glass of +white wine. Serve with the cucumbers. + + +_Half a Fillet of Veal, to stew._ + +Take a stewpan large enough for the piece of veal, put in some butter, +and fry it till it is firm, and of a fine brown colour all round; put in +two carrots, two large onions, whole, half a pound of lean bacon, a +bunch of thyme and of parsley, a pinch of cayenne pepper and of salt: +add a cupful of broth, and let the whole stew over a very slow fire for +one hour, or according to the size of your piece of veal, until +thoroughly done. Have ready a pint of jelly soup, in which stew a +table-spoonful of mustard and the same of truffles cut in small pieces; +add one ounce of butter and a dessert spoonful of flour to thicken; +unite it well together; put in a glass of white wine, and boil. When +ready to serve, pour it over the veal; let there be sauce sufficient to +fill the dish; the veal must be strained from the vegetables, and great +care taken that the sauce is well passed through the sieve, to keep it +clear from grease. + + +_Knuckle of Veal, white._ + +Boil a knuckle of veal in a little water kept close from the air, with +six onions and a little whole pepper, till tender. The sauce to be +poured over it, when dished in a little of its own liquor--two or three +anchovies, a little mace, half a pint of cream, and the yolk of an egg, +thickened with a little flour. + + +_Knuckle of Veal ragout._ + +Cut the veal into slices half an inch thick; pepper, salt, and flour +them; fry them of a light brown; put the trimmings, with the bone +broken, an onion sliced, celery, a bunch of sweet-herbs; pour warm water +to cover them about an inch. Stew gently for two hours; strain it, and +thicken with flour and butter, a spoonful of ketchup, a glass of wine, +and the juice of half a lemon. Give it a boil, strain into a clean +saucepan, put in the meat, and make it hot. + + +_Leg of Veal and Bacon, to boil._ + +Lard the veal with bacon and lemon-peel; boil it with a piece of bacon, +cut in slices; put the veal into a dish, and lay the bacon round it. +Serve it up with green sauce made thus: beat two or more handfuls of +sorrel in a mortar, with two pippins quartered, and put vinegar and +sugar to it. + + +_Loin of Veal, to roast._ + +Roast, and baste with butter; set a dish under your veal, with vinegar, +a few sage leaves, and a little rosemary and thyme. Let the gravy drop +on these, and, when the veal is roasted, let the herbs and gravy boil +once or twice on the fire: serve it under the veal. + + +_Loin of Veal, to roast with herbs._ + +Lard the fillet of a loin of veal; put it into an earthen pan; steep it +three hours with parsley, scallions, a little fennel, mushrooms, a +laurel-leaf, thyme, basil, and two shalots, the whole shred very fine, +salt, whole pepper, a little grated nutmeg, and a little sweet oil. When +it has taken the flavour of the herbs, put it upon the spit, with all +its seasoning, wrapt in two sheets of white paper well buttered; tie it +carefully so as to prevent the herbs falling out, and roast it at a very +slow fire. When it is done take off the paper, and with a knife pick off +all the bits of herbs that stick to the meat and paper, and put them +into a stewpan, with a little gravy, two spoonfuls of verjuice, salt, +whole pepper, and a bit of butter, about as big as a walnut, rolled in +flour. Before you thicken the sauce, melt a little butter; mix it with +the yolk of an egg, and rub the outside of the veal, which should then +be covered with grated bread, and browned with a salamander. Serve it up +with a good sauce under, but not poured over so as to disturb the meat. + + +_Loin of Veal, fricassee of._ + +Well roast a loin of veal, and let it stand till cold. Cut it into +slices; in a saucepan over the stove melt some butter, with a little +flour, shred parsley, and chives. Turn the stewpan a little for a minute +or so, and pepper and salt the veal. Put it again into the pan, and give +it three or four turns over the stove with a little broth, and boil it +a little: then put three or four yolks of eggs beaten up to a cream, and +some parsley shred, to thicken it, always keeping it stirred over the +fire till of sufficient thickness; then serve it up. + + +_Loin of Veal Bechamel._ + +When the veal is nicely roasted, cut out part of the fillet down the +back; cut it in thin slices, and put some white sauce to what you have +cut out. Season it with the juice of lemon and a little pepper and salt; +put it into the veal, and cover the top with crumbs of bread that has +been browned, or salamander it over with crumbs, or leave the skin of +the veal so that you can turn it over when the seasoning part is put in. + + +_Neck of Veal, stewed with Celery._ + +Take the best end of a neck, put it into a stewpan with beef broth, +salt, whole pepper, and two cloves, tied in a bit of muslin, an onion, +and a piece of lemon-peel. Add a little cream and flour mixed, some +celery ready boiled, and cut into lengths; and boil it up. + + +_Veal Olives._ No. 1. + +are done the same way as the beef olives, only cut off a fillet of veal, +fried of a fine brown. The same sauce is used as for beef, and, if you +like, small bits of curled bacon may be laid in the dish. Garnish with +lemon and parsley. + + +_Veal Olives._ No. 2. + +Wash eight or ten Scots collops over with egg batter; season and lay +over a little forcemeat; roll them up and roast them; make a good ragout +for them; garnish with sliced orange. + + +_Veal Olives._ No. 3. + +Take a good fillet of veal, and cut large collops, not too thin, and +hack them well; wash them over with the yolk of an egg; then spread on a +good layer of forcemeat, made of veal pretty well seasoned. Roll them +up, and wash them with egg; lard them over with fat bacon, tie them +round, if you roast them; but, if to be baked, you need only wash the +bacon over with egg. Garnish with slices of lemon, and for sauce take +thick butter and good gravy, with a piece of lemon. + + +_Veal Olives._ No. 4. + +Lay over your forcemeat; first lard your collops, and lay a row of large +oysters; and then roll them up, and roast or bake them. Make a ragout +of oysters, sweetbreads fried, a few morels and mushrooms, and lay in +the bottom of your dish, and garnish with fried oysters and grated +bread. + + +_Veal Rumps._ + +Take three veal rumps; parboil and put them into a little pot, with some +broth, a bunch of parsley, scallions, a clove of garlic, two shalots, a +laurel leaf, thyme, basil, two cloves, salt, pepper, an onion, a carrot, +and a parsnip: let them boil till they are thoroughly done, and the +sauce is very nearly consumed. Take them out, let them cool, and strain +the sauce through a rather coarse sieve, that none of the fat may +remain. Put it into a stewpan, with the yolks of three eggs beat up, and +a little flour, and thicken it over the fire. Then dip your veal rumps +into it, and cover them with grated bread; put them upon a dish, and +brown them with a salamander. Serve them with sour sauce, for which see +the part that treats of Sauces. + + +_Shoulder of Veal, to stew._ + +Put it in an earthen pan, with a gill of water, two spoonfuls of +vinegar, salt, whole pepper, parsley and scallions, two cloves of +garlic, a bay leaf, two onions, two heads of celery, three cloves, and a +bit of butter. Cover the pan close, and close the edges with flour and +water. Stew it in an oven three hours; then skim and strain the sauce, +and serve it over the veal. + + +_Veal Steaks._ + +Cut a neck of veal into steaks, and beat them on both sides: beat up an +egg, and with a feather wet your steaks on both sides. Add some parsley, +thyme, and a little marjoram, cut small, and seasoned with pepper and +salt. Sprinkle crumbs of bread on both sides of the steaks, and put them +up quite tight and close into paper which has been rubbed with butter. +They may be either broiled or baked in a pan. + + +_Veal Sweetbreads, to fry._ + +Cut each of your sweetbreads in three or four pieces and blanch them: +put them for two hours in a marinade made with lemon-juice, salt, +pepper, cloves, a bay leaf, and an onion sliced. Take the sweetbreads +out of the marinade, and dry them with a cloth; dip them in beaten yolk +of eggs, with crumbs of bread; fry them in lard till they are brown; +drain them; fry some parsley, and put it in the middle of the dish, and +serve them. + + +_Veal Sweetbreads, to roast._ + +Lard your sweetbreads with small lardoons of bacon, and put them on a +skewer; fasten them to the spit and roast them brown. Put some good +gravy into a dish; lay in the sweetbreads, and serve them very hot. You +ought to set your sweetbreads and spit them; then egg and bread them, or +they will not be brown. + + +_Vegetables, to stew._ + +Cut some onions, celery, turnips, and carrots, into small squares, like +dice, but not too small; stew them with a bunch of thyme in a little +broth and butter; fry them till they are of a fine brown colour; turn +them with a fork, till quite soft; if they are not done enough, put a +little flour from the dredging-box to brown them; skim the sauce well, +and pass it through a sieve; add a little cayenne pepper and salt; put +the vegetables in, and serve them up. + + +_Haunch of Venison, to roast._ No. 1. + +Butter and sprinkle your fat with salt; lay a sheet of paper over it; +roll a thin sheet of paste and again another sheet of paper over the +paste, and with a packthread tie and spit it. Baste the sheet of paper +with butter, and let the venison roast till done enough. Be careful how +you take off the papers and paste, basting it with some butter during +that time, and dredge up: then let it turn round some time to give the +fat a colour. The object of pasting is to save the fat. Have +currant-jelly with it, and serve it up. + + +_Haunch of Venison, to roast._ No. 2. + +Let your haunch be well larded with thick bacon; seasoning it with fine +spices, parsley, sweet-herbs, cut small, pepper, and salt. Pickle it +with vinegar, onions, salt, pepper, parsley, sweet basil, thyme, and +bay-leaves: and, when pickled enough, spit it, and baste it with the +pickle. When roasted, dish it up with vinegar, pepper, and thick sauce. + + +_Haunch of Venison, to roast._ No. 3. + +Have the haunch well and finely larded with bacon, and put paper round +it: roast and serve it up with sauce under it, made of good cullis or +broth, gravy of ham, capers, anchovies, salt, pepper, and vinegar. + + +_Venison, to boil._ + +Have your venison a little salted, and boil it in water. Meanwhile boil +six cauliflowers in milk and water; and put them into a large pipkin +with drawn butter; keep them warm, and put in six handfuls of washed +spinach, boiled in strong broth; pour off the broth, and put some drawn +butter to it; lay some sippets in the dish, and lay your spinach round +the sides; have the venison laid in the middle, with the cauliflower +over it; pour your butter also over, and garnish with barberries and +minced parsley. + + +_Haunch of Venison, to broil._ + +Take half a haunch, and cut it into slices of about half an inch thick; +broil and salt them over a brisk fire, and, when pretty well soaked, +bread and serve them up with gravy: do the same with the chine. + + +_Venison, to recover when tainted._ + +Boil bay salt, ale, and vinegar together, and make a strong brine; skim +it, and let it stand till cool, and steep the venison for a whole day. +Drain and press it dry: parboil, and season it with pepper and salt. + + +_Another way._ + +Tie your venison up in a clean cloth; put it in the earth for a whole +day, and the scent will be gone. + + +_Red Deer Venison, to pot._ + +Let the venison be well boned and cut into pieces about an inch thick, +and round, of the diameter of your pot. Season with pepper and salt, +something higher than you would pasty, and afterwards put it into your +pots, adding half a quarter of butter, and two sliced nutmegs, cloves +and mace about the same quantity of each, but rather less of the cloves. +Then put into your pots lean and fat, so that there may be fat and lean +mixed, until the pots are so nearly filled as to admit only a pint of +butter more to be put into each. Make a paste of rye-flour, and stop +your pots close on the top. Have your oven heated as you would for a +pasty; put your pots in, and let them remain as long as for pasty; draw +them out, and let them stand half an hour; afterwards unstop them, and +turn the pots upside down; you may remove the contents, if you like, +into smaller pots; in which case take off all the butter, letting the +gravy remain, and using the butter for the fresh pots; let them remain +all night; the next day fill them with fresh butter. To make a pie of +the same, proceed in the same way with the venison, only do not season +it so high; but put in a liberal allowance of butter. + + +_Venison, excellent substitute for._ + +Skin a loin of mutton; put to it a quarter of a pint of port wine, half +a pint of spring water, two spoonfuls of vinegar, an onion with three +cloves, a small bunch of thyme and parsley, a little pepper and salt, to +your taste. Stew them with the mutton very slowly for two hours and a +half; baste it with the liquor very often; skim off the fat, and send +the gravy in the dish with the mutton. Sauce--the same as for venison. + + +_Water Cresses, to stew._ + +When the cresses are nicely picked and well washed, put them into a +stewpan with a little butter under them. Let them stew on a clear fire +until almost done; then rub them through a sieve; put them again into a +pan, with a dust of flour, a little salt, and a spoonful of good cream: +give it a boil, and dish it up with sippets. The cream may be omitted, +and the cresses may be boiled in salt and water before they are rubbed +through the sieve, and afterwards stewed, but it takes the strength out, +therefore it is best not to boil them first. + + + + +POULTRY. + + +_Chicken, to make white._ + +Feed them in the coop on boiled rice; give them no water at all to +drink. Scalded oatmeal will do as well. + + +_Chicken, to fricassee._ No. 1. + +Empty the chicken, and singe it till the flesh gets very firm. Carve it +as neatly as possible; divide the legs at the joints into four separate +pieces, the back into two, making in all ten pieces. Take out the lungs +and all that remains within; wash all the parts of the chicken very +thoroughly in lukewarm water, till all the blood is out. Put the pieces +in boiling water, sufficient to cover them, about four tea-cupfuls, and +let them remain there ten minutes; take them out, preserve the water, +and put them into cold water. When quite cool, put two ounces of fresh +butter into a stewpan with half a pint of mushrooms, fresh or pickled; +if pickled, they must be put into fresh cold water two or three hours +before; the water to be changed three times; put into the stewpan two +bunches of parsley and two large onions; add the chicken, and set the +stewpan over the fire. When the chickens have been fried lightly, taking +care they are not in the least browned, dust a little salt and flour +over them; then add some veal jelly to the water in which they were +blanched; let them boil about three quarters of an hour in that liquor, +skimming off all the butter, and scum very cleanly; then take out the +chicken, leaving the sauce or liquor, and lay it in another stewpan, +which place in a basin of hot water near the fire. Boil down the sauce +or liquor, adding some more veal jelly, till it becomes strong, and +there remains sufficient sauce for the dish; add to this the yolk of +four eggs and three table-spoonfuls of cream: boil it, taking great care +to keep it constantly stirring; and, when ready to serve, having placed +the chicken in a very hot dish, with the breast in the middle, and the +legs around, pour the sauce well over every part. The sauce should be +thicker than melted butter, and of a yellow colour. + + +_Chicken, to fricassee._ No. 2. + +Cut the chicken up in joints; put them into cold water, and set them on +the fire till they boil; skim them well. Save the liquor. Skin, wash, +and trim the joints; put them into a pan, with the liquor, a small bunch +of parsley and thyme, a small onion, and as much flour and water as will +give it a proper thickness, and let them boil till tender. When going to +table, put in a yolk of egg mixed with a little good cream, a little +parsley chopped very fine, juice of lemon, and pepper and salt to your +taste. + + +_Chicken, to fricassee._ No. 3. + +Take two chickens and more than half stew them; cut them into limbs; +take the skin clean off, and all the inside that is bloody. Put them +into a stewpan, with half a pint of cream, about two ounces of butter, +into which shake a little flour, some mace, and whole pepper, and a +little parsley boiled and chopped fine. Thicken it up with the yolks of +two eggs; add the juice of a lemon, and three spoonfuls of good white +gravy. + + +_Chicken, to fricassee._ No. 4. + +Have a frying-pan, with sufficient liquor to cover your chicken cut into +pieces; half of the liquor to be white wine and water. Take one nutmeg +sliced, half a dozen cloves, three blades of mace, and some whole +pepper; boil all these together in a frying-pan; put half a pound of +fresh butter and skim it clean; then put in your chickens, and boil them +till tender; add a small quantity of parsley. Take four yolks and two +whites of eggs; beat them well with some thick butter, and put it to +your chicken in the pan; toss it over a slow fire till thick, and serve +it up with sippets. + + +_Chicken, white fricassee of._ + +Cut in pieces chickens or rabbits; wash and dry them in a cloth; flour +them well, and fry in clarified butter till they are a little brown, +but, if not enough done, put them in a stewpan, and just cover them with +strong veal or beef broth. Put in with them a bunch of thyme, an onion +stuck with cloves, a little pepper and salt, and a blade of mace. Cover +and stew till tender, and till the liquor is reduced about one half. Put +in a quarter of a pound of butter, the yolk of two eggs beat, and a +quarter of a pint of cream. Stir well; let it boil; if not thick enough, +shake in some flour; and then put in juice of lemon. + + +_Cream of Chicken, or Fowl._ + +For this purpose fowls are preferable, because the breasts are larger. +Take two chickens, cut off the breast, and roast them; the remainder put +in a stewpan with two pounds of the sinewy part of a knuckle of veal. +Boil the whole together to make a little clear good broth: when the +breasts are roasted, and your broth made, take all the white of the +breast, put it in a small stewpan, and add to it the broth clean and +clear. It will be better to cut the white of the chickens quite fine, +and, when you find that it is boiled soft, proceed in the same manner as +for cream of rice and pass it. Just in the same way, make it of the +thickness you judge proper, and warm in the same manner as the cream of +rice: put in a little salt if it is approved of. + + +_Chickens, to fry._ + +Scald and split them; put them in vinegar and water, as much as will +cover them, with a little pepper and salt, an onion, a slice or two of +lemon, and a sprig or two of thyme, and let them lie two hours in the +pickle. Dry them with a cloth; flour and fry them in clarified butter, +with soft bread and a little of the pickle. + + +_Chickens, to heat._ + +Take the legs, wings, brains, and rump, and put them into a little white +wine vinegar and claret, with some fresh butter, the water of an onion, +a little pepper and sliced nutmeg, and heat them between two dishes. + + +_Chickens, dressed with Peas._ + +Singe and truss your chickens; boil one half and roast the other. Put +them into a small saucepan, with a little water, a small piece of +butter, a little salt, and a bundle of thyme and parsley. Set them on +the fire, and put in a small lump of sugar. When they boil, set them +over a slow fire to stew. Lay your boiled chickens in a dish; put your +peas over them; then lay the roasted ones between, and send to table. + + +_Chicken and Ham, ragout of._ + +Clear a chicken which has been dressed of all the sauce that may be +about it. If it has been roasted, pare off the brown skin, take some +soup, veal jelly, and cream, and a table-spoonful of mushrooms; if +pickled, wash them in several waters to take out the vinegar: put them +in the jelly, and keep this sauce to heat up. Cut up the chicken, the +wings and breast in slices, the merrythought also, and divide the legs. +Heat the fowl up separately from the sauce in a little thin broth: +prepare six or eight slices of ham stewed apart in brown gravy; dip each +piece of the fowl in the white sauce, and lay them in the middle of the +dish with a piece of the ham alternately one beside another, taking care +that as little of the white sauce as possible goes on the ham, to +preserve its colour. Lay the legs one on each side of the meat in the +middle; and pour the sauce in the middle, taking care not to pour it +over the ham. + + +_Chicken, or Ham and Veal patés._ + +Cut up into small dice some of the white of the chicken, or the most +delicate part of veal already dressed; take sufficient white sauce, with +truffles, morels, and mushrooms, and heat it up to put in the patés. +When ready, pour it amply into them, and serve up hot. + + +_Another._ + +Take the white of a chicken or veal, cut it up in small dice; do the +same with some ham or tongue; warm it in a little broth, and take a good +white sauce, such as is used for pheasants, and heat it up thoroughly. + + +_Duck, to boil._ + +Pour over it boiling milk and water, and let it lie for an hour or two. +Then boil it gently for a full half hour in plenty of water. Serve with +onion sauce. + + +_Duck, to boil, à la Française._ + +To a pint of rich beef gravy put two dozen of roasted peeled chesnuts, +with a few leaves of thyme, two small onions if agreeable, a race of +ginger, and a little whole pepper. Lard a fine tame duck, and half roast +it; put it into the gravy; let it stew ten minutes, and add a pint of +port wine. When the duck is done, take it out; boil up your gravy to a +proper thickness, but skim it very clean from the fat; lay your duck in +the dish, and pour the sauce over it. + + +_Duck à la braise._ + +Lard the duck; lay a slice or two of beef at the bottom of the pan, and +on these the duck, a piece of bacon, and some more beef sliced, an +onion, a carrot, whole pepper, a slice of lemon, and a bunch of +sweet-herbs. Cover this close, and set it over the fire for a few +minutes, shaking in some flour: then pour in a quart of beef broth or +boiling water, and a little heated red wine. Stew it for half an hour; +strain the sauce, and skim it; put to it some more wine if necessary, +with cayenne, shalot, a little mint, juice of a lemon, and chopped +tarragon. If agreeable to your taste, add artichoke bottoms boiled and +quartered. + + +_Duck, to hash._ + +When cut in pieces, flour it; put it into a stewpan with some gravy, a +little red wine, shalot chopped, salt and pepper; boil these; put in the +duck; toss it up, take out the lemon, and serve with toasted sippets. + + +_Duck, to stew with Cucumbers._ + +Half roast the duck, and stew it as before. Slice some cucumbers and +onions; fry and drain them very dry; put them to the duck, and stew all +together. + + +_Duck, to stew with Peas._ + +Half roast the duck, put it into some good gravy with a little mint and +three or four sage-leaves chopped. Stew this half an hour; thicken the +gravy with a little flour; throw in half a pint of green peas boiled, or +some celery, in which case omit the mint. + + +_Fowls, to fatten in a fortnight._ + +Gather and dry, in proper season, nettle leaves and seed; beat them into +powder, and make it into paste with flour, adding a little sweet +olive-oil. Make this up into small crams: coop the birds up and feed +them with it, giving them water in which barley has been boiled, and +they will fatten in the above-mentioned time. + + +_Fowl, to make tender._ + +Pour down the throat of the fowl, about an hour before you kill it, a +spoonful of vinegar, and let it run about again. When killed, hang it up +in the feathers by the legs in a smoky chimney; then pluck and dress it. +This method makes fowls very tender. + + +_Fowl, to roast with Anchovies._ + +Put a bit of butter in your stewpan with a little flour; keep stirring +this over the fire, but not too hot, till it turns of a good gold +colour, and put a little of it into your gravy to thicken it. + + +_Fowl with Rice, called Pilaw._ + +Boil a pint of rice in as much water as will cover it. Put in with it +some whole black pepper, a little salt, and half a dozen cloves, tied up +in a bit of cloth. When the rice is tender take out the cloves and +pepper, and stir in a piece of butter. Boil a fowl and a piece of bacon; +lay them in a dish, and cover them with the rice. Lay round the dish and +upon the rice hard eggs cut in halves and quarters, and onions, first +boiled and then fried. + + +_Fowl, to hash._ + +Cut the fowl in pieces; put it in some gravy, with a little cream, +ketchup, or mushroom-powder, grated lemon-peel, a few oysters and their +liquor, and a piece of butter mixed with flour. Keep stirring it till +the butter is melted. Lay sippets in the dish. + + +_Fowl, to stew._ + +Take a fowl, two onions, two carrots, and two turnips; put one onion +into the fowl, and cut all the rest into four pieces each. Add two or +three bits of bacon or ham, a bay-leaf, and as much water as will +prevent their burning when put into an earthen vessel; cover them up +close, and stew them for three hours and a half on a slow fire. Serve up +hot or cold. + + +_Goose, to stuff._ + +Having well washed your goose, dry it, and rub the inside with pepper +and salt. Crumble some bread, but not too fine; take a piece of butter +and make it hot; cut a middle-sized onion and stew in the butter. Cut +the liver very small, and put that also in the butter for about a minute +just to warm, and pour it over the head. It must then be mixed up with +an egg and about two spoonfuls of cream, a little nutmeg, ginger, pepper +and salt, and a small quantity of summer savory. + + +_Another way._ + +Chop fine two ounces of onions, and an ounce of green sage leaves; add +four ounces of bread crumbs, the yolk and white of an egg, a little salt +and pepper, and sometimes minced apples. + + +_Goose's liver, to dress._ + +When it is drawn, leave the gall sticking to it; lay it in fresh water +for a day, and change the water several times. When you use it, wipe it +dry, cut off the gall, and fry it in butter, which must be made very hot +before the liver is put in: it must be whole and fried brown--no fork +stuck in it. Serve with a little ketchup sauce. + + +_Pigeons, to boil._ + +Chop sweet-herbs and bacon, with grated bread, butter, spice, and the +yolk of an egg; tie both ends of the pullets, and boil them. Garnish +with sliced lemon and barberries. + + +_Pigeons, to broil._ + +Cut their necks and wings close, leaving the skin of the neck to enable +you to tie close, and with some grated bread put an anchovy, the two +livers of pigeons, half a grated nutmeg, a quarter of a pound of butter, +a very little thyme, a little pepper and salt, and sweet marjoram shred. +Mix all together, and into each bird put a piece of the size of a +walnut, after sewing up the vents and necks, and, with a little nutmeg, +pepper, and salt, strewed over them, broil them on a slow charcoal fire, +basting and turning very often. Use rich gravy or melted butter for +sauce, and season to your taste. + + +_Pigeons, to jug._ + +Pick and draw the pigeons, and let a little water pass through them; +parboil and bruise the liver with a spoon; mix pepper, salt, grated +nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity +equal to the liver, the yolks of two eggs boiled hard and also cut fine; +mix these with two raw eggs, and stuff the birds, tying up the necks and +vents. After dipping the pigeons into water, season them with salt and +pepper; then put them into a jug, with two or three pieces of celery, +stopping it very close, to prevent the steam escaping. Set them in a +kettle of cold water; lay a tile on the top, and boil three hours; take +them out, and put in a piece of butter rolled in flour; shake it round +till thick, and pour it over the pigeons. + + +_Pigeons, to pot._ + +Truss and season them with savoury spice; put them into a a pot or pan, +covering them with butter, and bake them. Take out, drain, and, when +cold, cover them with clarified butter. Fish may be potted in the same +way, but always bone them when baked. + + +_Pigeons, to stew._ No. 1. + +Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some +sweet-herbs, a little grated bread, and the liver of the birds chopped +very fine; roll these up in a bit of butter, put it in the stomach of +the pigeons, and tie up both ends. Make some butter hot in your stewpan, +fry the pigeons in it till they are brown all over, putting to them two +or three blades of mace, a few peppercorns, and one shalot. Take them +out of the liquor, dust a little flour into the stewpan, shaking it +about till it is brown. Have ready a quart of small gravy and a glass of +white wine; let it just boil up: strain out all the spice, and put the +gravy and pigeons into the stewpan. Let them simmer over the fire two +hours; put in some pickled mushrooms, a little lemon juice, a spoonful +of ketchup, a few truffles and morels. Dish and send to table with bits +of bacon grilled. Some persons add forcemeat balls, but they are very +rich without. + + +_Pigeons, to stew._ No. 2. + +Shred the livers and gizzards, with as much suet as there is meat; +season with pepper, salt, parsley, and thyme, shred small; fill the +pigeons with this stuffing; lay them in the stewpan, breasts downward, +with as much strong broth as will cover them. Add pepper, salt, and +onion, and two thin rashers of bacon. Cover them close; let them stew +two hours or more, till the liquor is reduced to one half, and looks +like gravy, and the pigeons are tender; then put them in a dish with +sippets. If you have no strong broth, you may stew in water; but you +must not put so much water as broth, and they must stew more slowly. + + +_Pigeons, to stew._ No. 3. + +Cut six pigeons with giblets into quarters, and put them into a stewpan, +with two blades of mace, salt, pepper, and just water sufficient to stew +them without burning. When tender, thicken the liquor with the yolk of +an egg and three spoonfuls of fresh cream, a little shred thyme, +parsley, and a bit of butter. Shake all together, and garnish with +lemon. + + +_Pigeons, biscuit of._ + +Wash, clean, and parboil, your pigeons, and stew them in strong broth. +Have a ragout made for them of strong gravy, with artichoke bottoms and +onions, seasoning them with the juice of lemons, and lemons diced, +truffles, mushrooms, morels, and bacon cut as for lard. Pour the broth +into a dish with dried sippets, and, after placing your pigeons, pour on +the ragout. Garnish with scalded parsley, lemons, and beet-root. + + +_Pigeons, en compote._ No. 1. + +The pigeons must be young and white, and the inside entirely taken out. +Let none of the heart or liver remain, which is apt to render them +bitter. Make some forcemeat of veal, and fill the pigeons with it; then +put them in a braise, with some bacon, a slice of lemon, a little thyme, +and bay-leaf, and let them stew gently for an hour. The sauce is made of +cucumbers and mushrooms, and they must be sweated in a little butter +till tender; then strain it off the butter, and put in some strong gravy +and a little flour to thicken it. Lastly, add the yolks of two eggs and +a little good cream, which, when put to it, must be well stirred, and +not suffered to boil, as it would curdle and spoil the sauce. + + +_Pigeons, en compote._ No. 2. + +Have the birds trussed with their legs in their bodies, but stuffed with +forcemeat; parboil and lard them with fat bacon; season with pepper, +spices, parsley, and minced chives; stew them very gently. While they +are stewing, make a ragout of fowls' livers, cocks'-combs, truffles, +morels, and mushrooms, and put a little bacon in the frying-pan to melt; +put them in, and shake the pan three or four times round; then add some +rich gravy, and let it simmer a little, and put in some veal cullis and +ham to thicken it. Drain the pigeons, and put them into this ragout; let +them just simmer; take them up, put them into your dish, and pour the +ragout over. + + +_Pigeons, en compote._ No. 3. + +Lard, truss, and force them; season and stew them in strong broth. Have +a ragout garnished with sippets, sweetbreads, and sprigs of parsley; +then fry the pigeons in a batter of eggs and sliced bacon. You may +garnish most dishes in the same way. + + +_Pigeons, à la Crapaudine._ + +Cut the birds open down the back, and draw the legs through the skin +inside, as you would do a boiled fowl, then put into a roomy saucepan +some butter, a little parsley, thyme, shalots, and, if you can have +them, mushrooms, all chopped together very fine. Put the pigeons in +this, and let them sweat in the butter and herbs for about five minutes. +While they are warm and moist with the herbs and butter, cover them all +over with fine bread crumbs; sprinkle a little salt upon them, and boil +them on a slow fire. The sauce may be either of mushrooms or cucumbers, +made by sweating whichever you choose in butter till quite tender, then +adding a little gravy, cream, and flour. + + +_Pigeons in disguise._ + +Draw, truss, and season the pigeons with salt and pepper, and make a +nice puff; roll each pigeon in a piece of it; tie them in a cloth, but +be careful not to let the paste break. Boil them in plenty of water for +an hour and a half; and when you untie them take great care they do not +break; put them into a dish, and pour a little good gravy to them. + + +_Pigeons in fricandeau._ + +Draw and truss the pigeons with the legs in the bellies, larding them +with bacon, and slit them. Fry them of a fine brown in butter: put into +the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful +of walnut ketchup, cayenne, a little salt, a few truffles, morels, and +some yolks of hard eggs. Pour your sauce with its ingredients over the +pigeons, when laid in the dish. + + +_Pigeons aux Poires._ + +Let the feet be cut off, and stuff them with forcemeat, in the shape of +a pear, rolling them in the yolk of an egg and crumbs of bread, putting +in at the lower end to make them look like pears. Rub your dish with a +piece of butter, and then lay them over it, but not to touch each other, +and bake them. When done, lay them in another dish, and pour some good +gravy into it, thickening with the yolk of an egg; but take care not to +pour it over the pigeons. + + +_Another way._ + +Cut off one leg; truss the pigeons to boil, and let the leg come out of +the vent; fill them with forcemeat: tie them with packthread, and stew +them in good broth. Roll the pigeons in yolks of eggs, well beaten with +crumbs of bread. Lard your stewpan, but not too hot, and fry your birds +to the colour of a popling pear; lay them in a dish, and send up gravy +and orange in a terrine with them. + + +_Pigeons, Pompeton of._ + +Butter your pan, lay in it some sliced bacon, and cover all the inside +of it with forcemeat. Brown the pigeons off in a pan, and put them in a +good ragout, stewing them up together, and put also a good ladleful of +ragout to the forcemeat: then lay your pigeons breast downward, and pour +over them the ragout that remains; cover them with forcemeat, and bake +them. Turn them out, and serve up. + + +_Pigeons au Soleil._ + +Make some forcemeat, with half a pound of veal, a quarter of a pound of +mutton, and two ounces of beef, and beat them in a mortar with salt, +pepper, and mace, till they become paste. Beat up the yolks of four +eggs, put them into a plate, and mix two ounces of flour and a quarter +of a pound of grated bread. Set on your stewpan with a little rich beef +gravy; tie up three or four cloves in a piece of muslin, and put into +it; then put your pigeons in, and stew them till nearly done; set them +before the fire to keep warm, and with some good beef dripping in your +pan, enough to cover the birds, set it on the fire; when boiling, take +one at a time, and roll it in the meat that was beaten, then in the yolk +of an egg, till they are quite wet; strew them with bread and flour in +boiling dripping, and let them remain till brown. + + +_Pigeons à la Tatare, with Cold Sauce._ + +Singe and truss the pigeons as for boiling, and beat them flat, but not +so as to break the skin; season them with salt, pepper, cloves, and +mace. Dip them in melted butter and grated bread; lay them on a +gridiron, and turn them often. Should the fire not be clear, lay them +upon a sheet of paper buttered, to keep them from being smoked. For +sauce, take a piece of onion or shalot, an anchovy, and two spoonfuls of +pickled cucumbers, capers, and mushrooms: mince these very small by +themselves; add a little pepper and salt, five spoonfuls of oil, one of +water, and the juice of a lemon, and mix them well together with +mustard. Pour the sauce cold into the dish, and lay the birds, when +broiled, upon it. + + +_Pigeons, Surtout of._ + +Take some large tame pigeons; make forcemeat thus: parboil and bruise +the livers fine; beat some boiled ham in a mortar; mix these with some +mushrooms, a little chopped parsley, a clove of garlic shred fine, two +or three young onions minced fine, a sweetbread of veal, parboiled and +minced very fine, pepper, and salt. Fill the pigeons with this stuffing; +tie them close, and cover each pigeon with the forcemeat: tie them up in +paper to keep it on, and while roasting have some essence of ham heated; +pour it into your dish, and lay your pigeons upon it. + + +_To preserve tainted Poultry._ + +Have a large cask that has been just emptied, with part of a stave or +two knocked out at the head, and into the others drive hooks to hang +your fowls, but not so as to touch one another, covering the open places +with the staves or boards already knocked out, but leaving the bung-hole +open as an air vent. Let them dry in a cool place, and in this way you +may keep fish or flesh. + + +_Pullets with Oysters._ + +Boil your pullets. Put a quart of oysters over the fire till they are +set; strain them through a sieve, saving the liquor, and put into it two +or three blades of mace, with a little thyme, an onion, parsley, and two +anchovies. Boil and strain all these off, together with half a pound of +butter; draw it up, and squeeze into it half a lemon. Then let the +oysters be washed, and set one by one in cold water; put them in the +liquor, having made it very hot, and pour it over the pullets. Garnish, +if you please, with bacon and sausages. + + +_Pullets to bone and farce._ + +Bone the pullets as whole as you possibly can, and fill the belly with +sweetbreads, mushrooms, chesnuts, and forcemeat balls; lard the breast +with gross lard, pass them off in a pan, and either roast or stew them, +making a sauce with mushrooms and oysters, and lay them under. + + +_Rabbits, to boil._ + +Truss and lard them with bacon, boiling them white. Take the liver, +shred with it fat bacon for sauce, and put to it very strong broth, +vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and +drawn butter. Lay your rabbits in the dish, and let the sauce be poured +over them. Garnish the dish with barberries and lemon. + + +_Rabbits, to boil with Onions._ + +Truss the rabbits close; well wash; boil them white; boil the onions by +themselves, changing the water three times. Strain them well, and chop +and butter them, putting in a quarter of a pint of cream; then serve up +the rabbits covered with onions. + + +_Rabbits, brown fricassee of._ + +Fry your rabbits brown, and stew it in some gravy, with thyme, an onion, +and parsley, tied together. Season, and thicken it with brown +thickening, a few morels, mushrooms, lemon, and forcemeat balls. + + +_Rabbits, white fricassee of._ No. 1. + +Cut the rabbits in slices; wash away the blood; fry them on a slow fire, +and put them into your pan with a little strong broth; seasoning, and +tossing them up with oysters and mushrooms. When almost done, put in a +pint of cream, thickened with a piece of butter and flour. + + +_Rabbits, white fricassee of._ No. 2. + +Take the yolks of five eggs and a pint of cream; beat them together, and +put two ounces of butter into the cream, until the rabbits are tender. +Put in this liquor to the rabbits, and keep tossing them over the fire +till they become thickened, and then squeeze in a lemon; add truffles, +mushrooms, morels, artichoke bottoms, pallets, cocks-combs, forcemeat +balls, or any of these. + + +_Rabbits, white fricassee of._ No. 3. + +Cut them in the same manner as for eating, and put them into a stewpan, +with a pint of veal gravy, a little beaten mace, a slice of lemon-peel, +and anchovy, and season with cayenne pepper and salt. Stew over a slow +fire, and, when done enough, thicken the gravy with butter and flour; +then strain and add to it two eggs, mixed with a glass of cream, and a +little nutmeg. Take care not to let it boil. + + +_Turkey, to boil._ + +Fill a large turkey with oysters; take a breast of veal, cut in olives; +bone it, and season it with pepper, salt, nutmegs, cloves, mace, +lemon-peel, and thyme, cut small; take some lean veal to make forcemeat, +with the ingredients before mentioned, only adding shalot and anchovies; +put some in the olives and some in the turkey, in a cloth; roast or bake +the olives. Take three anchovies, a little pepper, a quarter of a pint +of gravy, as much white wine; boil these with a little thyme till half +is consumed; then put in some butter, meat, oysters, mushrooms, fried +balls, and bacon; put all these in a pan, and pour on the turkey; lay +the olives round, and garnish the dish with pickles and lemon. If you +want sauce, add a little gravy, and serve it up. + + +_Turkey, with Oysters._ + +Boil your turkey, and serve with the same sauce as for pullets, only +adding a few mushrooms. + + +_Turkey à la Daube._ + +Bone a turkey, and season it with pepper and salt; spread over it some +slices of ham, over them some forcemeat, over that a fowl, boned, and +seasoned as the turkey, then more ham and forcemeat, and sew it up. +Cover the bottom of a stewpan with veal and ham cut in slices; lay in +the turkey breast downward: chop all the bones to pieces, and lay them +on the turkey; cover the pan close, and set it over the fire for five +minutes. Put as much clear broth as will cover it, and let it do for two +hours. When it is more than half done, put in one ounce of the best +isinglass and a bundle of sweet-herbs; skim off all the fat, and, when +it is cold, break it with whites of eggs as you do other jelly. Put part +of it into a pan or mould that will hold the turkey, and, when it is +cold, lay the turkey upon it with the breast downward; then cover it +with the rest of the jelly. When you serve it, turn it out whole upon +the dish. + + +_Roasted Turkey, delicate Gravy for._ + +Prepare a very rich brown gravy with truffles cut in it; slit the skins +off some chesnuts with a knife, and fry them in butter till thoroughly +done, but not burned, and serve them whole in the sauce. There may be a +few sausages about the turkey. + + +_Turkey or Veal stuffing._ + +Mix a quarter of a pound of beef suet, the same quantity of bread +crumbs, two drachms of parsley, a drachm and a half of sweet marjoram, +or lemon-thyme, and the same of grated lemon-peel; an onion or shalot +chopped fine, a little salt and pepper, and the yolks of two eggs, all +pounded well together. For a boiled turkey, add the soft part of a dozen +oysters, a little grated ham or tongue, and an anchovy, if you please. + + + + +GAME. + + +_Hare, to dress._ + +Stuff and lard the hare, trussing it as for roasting: put it into a +fish-kettle, with two quarts of strong beef gravy, one of red wine, a +bunch of sweet-herbs, some slices of lemon, pepper, salt, a few cloves, +and a nutmeg. Cover it up close, and let it simmer over a slow fire till +three parts done. Take it up, put it into a dish, and strew over it +crumbs of bread, a few sweet-herbs chopped fine, some grated lemon-peel, +and half a nutmeg. Set it before the fire, and baste it till it is of a +fine light brown; and, while it is doing, skim the gravy, thicken it +with the yolk of an egg and a piece of butter rolled in flour, and, when +done, put it in a dish, and the rest in a boat or terrine. + + +_Hare, to roast._ + +Take half a pint of cream, grate bread into it; a little winter savory, +thyme, and parsley; shred these very fine; half a nutmeg grated, and +half of the hare's liver, shred; beat an egg, yolk and white together, +and mix it in with it, and half a spoonful of flour if you think it too +light. Put it into the hare and sew it up. Have a quart of cream to +baste it with. When the hare is roasted, take some of the best of the +cream out of the dripping-pan, and make it fine and smooth by beating it +with a spoon. Have ready melted a little thick butter, and mix it with +the cream, and a little of the pudding out of the hare's belly, as much +as will make it thick. + + +_Another way._ + +Lard the hare well with bacon; make a pudding of grated bread, and chop +small the heart and liver, parboiled, with beef-suet and sweet-herbs. +With the marrow mix some eggs, spice, and cream; then sew it in the +belly of the hare; roast, and serve it up with butter, drawn with cream, +gravy, or claret. + + +_Hare, to hash._ + +Cut the hare into small pieces, and, if any stuffing is left, rub it +small in gravy, and put to it a glass of red wine, a little pepper, +salt, an onion, and a slice of lemon. Toss it up till hot through, and +then take out the lemon and onion. + + +_Hare, to jug._ No. 1. + +Cut and put it into a jug, with the same ingredients as for stewing, but +no water or beer; cover it closely; set it in a kettle of boiling water, +and keep it boiling three hours, or until the hare is tender; then pour +your gravy into the stewpan, and put to it a glass of red wine and a +little cayenne; but if necessary put a little more of the gravy, thicken +it with flour; boil it up; pour it over the hare, and add a little +lemon-juice. + + +_Hare, to jug._ No. 2. + +Cut and joint the hare into pieces; scald the liver and bruise it with a +spoon; mix it with a little beaten mace, grated lemon-peel, pepper, +salt, thyme, and parsley shred fine, and a whole onion stuck with a +clove or two; lay the head and neck at the bottom of the jar; lay on it +some seasoning, a very thin slice of fat bacon, then some hare, and +bacon, seasoned well in. Stop close the jug or jar with a cork, to +prevent any water getting in or the steam evaporating; set it in a pot +of hot water, and let it boil three hours; then have ready some strong +beef gravy boiling, and pour it into the jug till the hare is just +covered; shake it, pour it into your dish, and take out the onion. + + +_Hare, to jug._ No. 3. + +Cut the hare in pieces, but do not wash it; season with an onion shred +fine, a bunch of sweet-herbs, such as thyme, parsley, sweet marjoram, +and the peel of one lemon. Cut half a pound of fat bacon into thin +slices; then put it into a jug, first a layer of hare and then one of +bacon; proceed thus till the jug is full: stop it close, that no steam +may escape; then put it in a pot of boiling water, and let it boil three +hours. Take up the jug; put in a quarter of a pound of butter mixed with +flour; set it in your kettle again for a quarter of an hour, then put it +in your dish. Garnish with lemon-peel. + + +_Hare, to jug._ No. 4. + +Cut the hare in pieces, and half season and lard them. Put the hare into +a large-mouthed jug, with two onions stuck with cloves, and a faggot of +sweet-herbs; close down, and let it boil three hours. Take it out, and +serve up hot. + + +_Hare, to mince._ + +Boil the hare with onions, parsley, and apples, till tender; shred it +small, and put in a pint of claret, a little pepper, salt, and nutmeg, +with two or three anchovies, and the yolks of twelve eggs boiled hard +and shred very small; stirring all well together. In serving up, put +sufficient melted butter to make it moist. Garnish the dish with whites +of eggs, cut in half, and some of the bones. + + +_Hare, to stew._ + +Cut off the legs and shoulders, and cut out the back bone; cut into +slices the meat that comes off the sides: put all these into a vessel +with three quarters of a pint of small beer, the same of water, a large +onion stuck with cloves, whole pepper, some salt, and a slice of lemon. +Let this stew gently for an hour closely covered, and then put a quart +of good gravy to it, stewing it gently two hours longer, till tender. +Take out the hare, and rub half a spoonful of smooth flour in a little +gravy; put it to the sauce and boil it up; add a little cayenne and salt +if necessary; put in the hare, and, when hot through, serve it up in a +terrine stand. + + +_Hare stuffing._ + +Two ounces of beef suet, three ounces of bread crumbs, a drachm of +parsley, half a drachm of shalot, the same of marjoram, lemon-thyme, +grated lemon-peel, and two yolks of egg. + + +_Partridge, to boil._ + +Cover them with water, and fifteen minutes will boil them. +Sauce--celery, liver, mushroom, or onion sauces. + + +_Partridge, to roast._ + +Half an hour will be sufficient; and for sauce, gravy and bread sauce. + + +_Partridge à la Paysanne._ + +When you have picked and drawn them, truss and put them on a skewer, tie +them to a spit, and lay them to roast. Put a piece of fat bacon on a +toasting fork, and hold it over the birds, that as it melts it may drop +upon them while roasting. After basting them well in this manner, strew +over a few crumbs of bread and a little salt, cut fine some shalots, +with a little gravy, salt and pepper, and the juice of half a lemon. Mix +all these over the fire; thicken them up; pour them into a dish, and lay +your partridges upon them. + + +_Partridge à la Polonaise._ + +Pick and draw a brace of partridges, and put a piece of butter in their +bellies; nut them on the spit, and cover them with slices of bacon, and +over that with paper, and lay them down to a moderate fire. While +roasting, cut same shalots and parsley very small; mix these together, +adding slices of ginger with pepper and salt; take a piece of butter, +and work them up into a stiff paste. When the birds are nearly done, +take them up; gently raise the wings and legs, and under each put a +piece of paste; then hold them tight together, and squeeze over them a +little orange juice and a good deal of zest from the peel. Serve them up +hot with good gravy. + + +_Partridge à la Russe._ + +Pick, draw, and cut into quarters some young partridges, and put them +into white wine; set a stewpan with melted bacon over a brisk fire; then +put your partridges in, turning them two or three times. Add a glass of +brandy; set them over a slow fire, and, when they have stewed some time, +put in a few mushrooms cut into slices, with good gravy. Simmer them +briskly, and skim the fat off as it rises. When done, put in a piece of +butter rolled in flour, and squeeze in the juice of lemon. + + +_Partridge rolled._ + +Lard some young partridges with ham and bacon, and strew over some salt +and pepper, with beaten mace, sweet-herbs cut small, and some shred +lemon-peel. Take some thin beef steaks, taking care that they have no +holes in them, and strew over some seasoning, squeezing over some +lemon-juice. Lay a partridge upon each steak, roll it up, and tie it +round to keep it together, and pepper the outside. Set on a stewpan, +with some slices of bacon and an onion cut in pieces; then carefully lay +the partridges in, put some rich gravy to them, and stew gently till +they are done. Take the partridges out of the beef; lay them in a dish, +and pour over them some rich essence of ham. + + +_Partridge stewed._ + +Stuff the craws with bread crumbs, grated lemon-peel, a bit of butter, +shalot chopped, parsley, nutmeg, salt and pepper, and yolk of egg; rub +the inside with pepper and salt. Half roast them; then stew them with +rich gravy and a little Madeira, a piece of lemon-peel, an onion, +savory, and spice, if necessary, for about half an hour. Take out the +lemon-peel and onion, and thicken with a little flour; garnish with hard +yolks of eggs; add artichoke bottoms boiled and quartered. + + +_Salme of Partridges._ + +Cut up the partridges neatly into wings, legs, and breast; keep the +backs and rumps apart to put into sauce; take off all the skin very +clean, so that not a bit remains; then pare them all round, put them in +a stewpan, with a little jelly gravy, just to cover them; heat them +thoroughly, taking care they do not burn; strain off the gravy, and +leave the partridge in the pan away from the fire, covering the pan. +Take a large onion, three or four slices of ham, free from all fat, one +carrot, cut in dice, a dessert-spoonful of mushrooms, clear washed from +vinegar if they are pickled, two cloves, a little parsley and thyme, and +a bit of butter, of the size of a walnut; fry these lightly; add a glass +and a half of white wine, together with the jelly in which the +partridges were heated, and as much more as will make up a pint of rich +sauce, thickened with a little flour and butter; put in the parings of +the birds except the claws; let them stew for an hour and a half on the +corner of the stove; skim very clear; put in one lump of sugar, and +strain the whole through a sieve; put the saucepan containing the +partridges in boiling water, till thoroughly heated; lay the different +parts of the birds neatly in a very hot dish; pour the sauce over them; +have some slices of bread cut oval, rather broad at one end, neatly +fried; lay them round the dish, and serve up. + + +_Partridge, to pot._ + +For two brace of partridges take a small handful of salt, and of pepper, +mace, and cloves, a quarter of an ounce each. With these, when well +mixed, rub the birds thoroughly, inside and outside. Take a large piece +of butter, season it well, put it into them, and lay them in pots, with +the breasts downward. The pots must be large enough to admit the butter +to cover them while they bake. Set them in a moderate oven; let them +stand two hours; then take them out, and let them well drain from the +gravy. Put them again into the pots; clear the butter in which they were +baked through a sieve, and fill up the pots with it. + + +_Partridge Pie._ + +Bone your partridges, and stuff them with forcemeat, made of breast of +chicken and veal, ham and beef-suet, all chopped very fine, but not +pounded in a mortar, which would spoil it. Season with mace, pepper, +salt, a very little shalot, and lemon-peel. Put the whole into a +stewpan; keep it stirred; add three eggs; have a raised crust, and lay +thin slices of good fat bacon at the bottom and all round. + + +_Pheasant, to boil._ + +Boil the birds in abundance of water; if they are large, they will +require three quarters of an hour; if small, about half an hour. For +sauce--stewed white celery, thickened with cream, and a bit of butter +rolled in flour; pour this over them. + + +_Pheasant, with white sauce._ + +Truss the bird with the legs inward, (like a fowl for boiling); singe it +well; take a little butter and the fat of some bacon, and fry the +pheasant white; when sufficiently firm, take it out of the pan; then put +a spoonful of flour into the butter; fry this flour white; next add a +pint of veal or game jelly; put in a few mushrooms, if pickled to be +well washed; cut small a bunch of parsley, a large onion, a little +thyme, one clove, a pinch of salt, cayenne pepper, and a small lump of +sugar; stew the bird in this sauce till done; this may be known by +putting a fork into the flesh, and seeing that no blood issues out; then +skim off the fat and drain the pheasant; then strain and boil the gravy +in which it has been stewed; have ready a few mushrooms fried white in +butter; then thicken the gravy with the yolk of four eggs and two +table-spoonfuls of cream, throw in the mushrooms, place the pheasant in +a hot dish, pour the sauce over it, and serve it up. + + +_Pheasant à la Braise._ + +Put a layer of beef, the same of veal, at the bottom of the stewpan, +with a thin slice of bacon, a little bit of carrot, an onion stuck with +cloves, a bunch of sweet-herbs, some black and white pepper, and a +little beaten mace, and put in your pheasant; put over it a layer of +veal and the same of beef; set it on the fire for five or six minutes; +then pour two quarts of boiling water, cover it down close, and put a +damp cloth round the outside of the cover to prevent the steam escaping: +it must stew gently for an hour and a half; then take up the pheasant +and keep it hot, and let the gravy stew till reduced to about a pint; +strain it off, and put it into a saucepan, with a sweetbread, which must +have been stewed with the bird, some liver of fowls, morels, truffles, +artichoke bottoms, and the tops of asparagus, and let these simmer in +the gravy; add two spoonfuls of red wine and of ketchup, and a piece of +butter rolled in flour; let them stew for five or six minutes: lay the +pheasant in the dish, pour the ragout over it, and lay forcemeat balls +round it. + + +_Pheasant à l'Italienne._ + +Cut the liver small: and to one bird take but six oysters; parboil them, +and put them into a stewpan with the liver, a piece of butter, some +parsley, green onions, pepper and salt, sweet-herbs, and a little +allspice; let them stand a little over the fire, and stuff the pheasant +with them; then put it into a stewpan, with some oil, green onions, +sweet basil, parsley, and lemon juice, for a few minutes; take them off, +cover your pheasant with slices of bacon, and put it upon a spit, tying +some paper round it while roasting. Then take some oysters, and stew +them in their own liquor a little, and put in your stewpan four yolks of +eggs, half a lemon cut in dice, a little beaten pepper, scraped nutmeg, +parsley cut small, an anchovy cut small, a rocambole, a little oil, a +small glass of white wine, a little of ham cullis; put the sauce over +the fire to thicken, then put in the oysters, and make the sauce +relishing, and, when the pheasant is done, lay it in the dish, and pour +the sauce over it. + + +_Pheasant, Puré of._ + +Chop the fleshy parts of a pheasant, the wings, breast, and legs, very +fine, and pound them well in a mortar. Warm a pint of veal jelly, and +stew the bird in it. Strain the whole through a sieve. Mix it all to the +consistency of mashed potatoes. Serve in a dish with fried bread round +it. + + +_Widgeon, to dress._ + +To eat widgeon in perfection, half roast the birds. When they come to +table, slice the breast, strew on pepper and salt, pour on a little red +wine, and squeeze the juice of an orange or lemon over; put some gravy +to this; set the plate on a lamp; cut up the bird; let it remain over +the lamp till enough done, turning it. A widgeon will take nearly twenty +minutes to roast, to eat plain with good gravy only. + + +_Wild Duck, to roast._ + +It will take full twenty minutes--gravy sauce to eat with it. + + +_Woodcocks and Snipes, to roast._ + +Twenty minutes will roast the woodcocks, and fifteen the snipes. Put +under either, while roasting, a toast to receive the trail, which lay +under them in the dish. Melted butter and good gravy for sauce. + + +_Woodcocks à la Française._ + +Pick them, then draw and truss them; let their breasts be larded with +broad pieces of bacon; roast and serve them up on toasts dipped in +verjuice. + + +_Woodcocks, to pot._ + +The same as you pot pigeons. + + + + +SAUCES. + + +_Essence of Anchovies._ + +Take two pounds of anchovies, one ounce of bay salt, three pints of +spring water, half a gill of red port, half a gill mushroom ketchup; put +them into a saucepan until the anchovies are all dissolved; let them +boil; strain off the liquor with a one hair sieve, and be careful not to +cork it until it is quite cold. + + +_Anchovy Pickle._ + +Take two pounds of bay salt, three quarters of a pound of saltpetre, +three pints of spring water, and a very little bole armeniac, to grate +on the liquor to give it a colour; it must not be put to the anchovies +until it is cold. + +If anchovies are quite dry, put them into a jar, with a layer of bay +salt at the bottom, and a little on the top. + + +_Anchovy Sauce._ + +Take one or two anchovies; scale, split, and put them into a saucepan, +with a little water, or good broth, a spoonful of vinegar, and a small +round onion. When the anchovy is quite dissolved, strain off the liquor, +and put into your melted butter to your taste. + + +_To recover Anchovies._ + +When anchovies have, through the loss of the pickle, become rusty or +decayed, put two pounds of saltpetre to a gallon of water, and boil it +till reduced to a fourth part, continuing to skim it as it rises; then +add a quarter of an ounce of crystal tartar; mix these, and stir them +well. Take away the spoiled fish, put them together lightly, and pour in +the new pickle, mixed with a pint of good old pickle, and stop them up +close for twenty-four days. When you open them again, cover them with +fine beaten bay salt; let them remain about four days; and, as you take +them out for use, cover them carefully down. + + +_Bacchanalian Sauce._ + +Take a spoonful of sweet oil, a gill of good broth, and a pint of white +wine vinegar, adding two glasses of strong white wine: boil them +together till half is consumed; then put in some shalot, garden cresses, +tarragon, chervil, parsley, and scallions, all shred very fine, with +some large pepper. Let the whole boil up, and serve it. A little cullis +added will improve it. + + +_Bechamel, or White Sauce._ No. 1. + +Take half a quarter of a pound of butter, three pounds of veal, cut into +small slices, a quarter of a pound of ham, some trimmings of mushrooms, +truffles, and morels, two white onions, a bunch of parsley, and thyme, +put the whole into a stewpan, and set it on the fire till the meat is +made firm; then put in three spoonfuls of flour, moistened with boiling +hot thin cream. Keep this sauce rather thin, so that while you reduce it +the ingredients may have time to be stewed thoroughly. Season with a +little salt and cayenne pepper, and strain it through a sieve. This is +excellent for pouring over roast veal instead of butter, and is a good +sauce for hashed veal, for any white meat, and for all sorts of +vegetables. + + +_Bechamel._ No. 2. + +Two pounds of lean veal, cut in square pieces, half an inch thick; half +a pound of lean ham. Melt in your stewpan two ounces of butter; simmer +it until nearly ready to catch the stewpan, which must be avoided: add +three table-spoonfuls of flour. When well mixed, add three pints of +broth, or water, pouring in a little at a time that the thickening may +be smooth. Stir till it boils; set it on the corner of the hob to boil +gently for two hours. Season with an onion, twelve peppercorns, a few +mushrooms, a faggot of parsley, a sprig of thyme, and a bay-leaf. Let +the sauce be reduced to a quart; skim off the fat; and strain through a +tamis. + + +_Bechamel._ No. 3. + +Proceed much in the same way as for the brown sauce, (see Cullis) only +it is not to be drawn down brown, but filled up and thickened with flour +and water, some good cream added to it, and then strained. + + +_Sauce for Beef Bouilli._ + +Four hard eggs well mixed up with half a table-spoonful of made mustard, +eight capers, and one table spoonful of Reading sauce. + + +_Sauce for boiled Beef à la Russe._ + +Scrape a large stick of horseradish, tie it up in a cloth, and boil it +with the beef; when boiled a little, put it into some melted butter; +boil it some time, and send it up in the butter. Some persons like to +have it sent up in vinegar. + + +_Bread Sauce._ No. 1. + +Put into half a pint of water a good sized piece of bread-crumb, not +new, with an onion, a blade of mace, a few peppercorns, in a bit of +cloth; boil them a few minutes; take out the onion and spice, mash the +bread smooth, add a little salt and a piece of butter. + + +_Bread Sauce._ No. 2. + +Take a French roll, or white bread crumb; set it on the fire, with some +good broth or gravy, a small bag of peppercorns, and a small onion; add +a little good cream, and a little pepper and salt; you may rub it +through a sieve or not. + + +_Bread Sauce._ No. 3. + +Take the crumb of a French roll; put it into a saucepan, with two large +onions, some white peppercorns, and about a pint of water. Let it boil +over a slow fire till the onions are very tender; then drain off the +water; rub the bread and onions through a hair sieve; put the pulp into +a stewpan, with a bit of butter, a little salt, and a gill of cream; and +keep it stirring till it boils. + + +_Bread Sauce._ No. 4. + +Put bread crumbs into a stewpan with as much milk as will soak them; +moisten with broth; add an onion and a few peppercorns. Let it boil or +simmer till it becomes stiff: then add two table-spoonfuls of cream, +melted butter, or good broth. Take out the onion and peppercorns when +ready to serve. + + +_Bread Sauce for Pig._ + +To the sauce made as directed in No. 1 add a few currants picked and +washed, and boil them in it. + + +_Browning for made dishes._ + +Beat four ounces of loaf sugar very fine: put it into an iron +frying-pan, with an ounce of butter; set it over a clear fire, mixing it +well all the time: when it begins to be frothy, the sugar is dissolving; +hold it high over the fire. When the butter and sugar is of a deep +brown, pour in a little white wine; stir it well; add a little more +wine, stirring it all the time. Put in the rind of a lemon, a little +salt, three spoonfuls of mushroom ketchup, half an ounce of whole +allspice, four shalots peeled; boil them slowly eight minutes, then pour +into a basin, cover it close, and let it stand till next day. Skim and +bottle it. A pint of white wine is the proper quantity for these +ingredients. + + +_Another._ + +Take some brown sugar, put a little water to it, set it on the fire, and +let it boil till it nearly comes to burning, but it must not quite burn, +as it would then be bitter: put some water to it, and when cold strain +it off, and put it in a bottle. When you want to give a higher colour to +gravy or sauce, you will find this very useful. + + +_Butter, to burn._ + +Put your butter into a frying-pan over a slow fire; when it is melted, +dust in some flour, and keep stirring it till it is thick and brown: +then thicken some with it. + + +_Butter, to clarify._ + +Let it slowly melt and then stand a little; and when it is poured into +pots, leave the milk, which will settle at the bottom. + + +_Another way._ + +Melt the butter, and skim it well before it is poured upon any thing. + + +_Plain melted Butter--very simple, but rarely well done._ + +Keep either a plated or tin saucepan for the sole purpose of melting +butter. Put into it a little water and a dust of flour, and shake them +together. Cut the butter in slices; as it melts, shake it one way; let +it boil up, and it will be smooth and thick. + +_Another._ + +Mix a little flour and water out of the dredger, that it may not be +lumpy; then put in a piece of butter, set it over a quick fire; have it +on and off every instant to shake it, and it will not oil, but will +become thick and smooth. + + +_To thicken Butter for Peas, &c._ + +Put two or three spoonfuls of water in a saucepan, sufficient to cover +the bottom. When it boils, put half a pound of butter; when it is +melted, take off the saucepan, and shake it round a good while, till +very smooth. + + +_Caper Sauce._ + +Chop half of the capers, and the rest put in whole; chop also a little +parsley very fine, with a little bread grated very fine, and add salt: +put these into smooth melted butter. + + +_Carp Sauce._ + +One pint of Lisbon wine, with a small quantity of mace, cloves, and +cinnamon, three anchovies, a bit of bay-leaf, a little horseradish not +scraped, and a slice or two of onion; let the whole boil about a quarter +of an hour, and, when cold, mix as much flour with the sauce as will +make it of a proper thickness. Set it over the stove; keep it stirred +till it boils. Just before you serve up, put in a quarter of a pint of +cream, more or less according to the thickness of your sauce. + +Boil the carp in as much water as will cover them, with some wine, a +little vinegar, and slices of lemon and onion. + + +_Another._ + +Four large anchovies, eight spoonfuls of white wine, four of vinegar, +two onions, whole, a nutmeg quartered, some mace, whole pepper, two or +three cloves; boil it nearly half away, then strain it off, thicken it +with butter and flour, and three spoonfuls of thick cream; the sauce +should not be too thick. + + +_Light brown Sauce for Carp._ + +To the blood of the carp put thyme, parsley, onions, and anchovies; chop +all these small, and put them together in a saucepan. Add half a pint of +white wine, a quarter of a pint of elder vinegar, and a little tarragon +vinegar: mix all these together, set the pan on the fire, and boil till +it is almost dry. Mix some melted butter with the sauce, and pour it on +the fish, being plain boiled. + + +_Sauce for Carp and Tench._ + +Boil a pint of strong gravy drawn from beef, with three or four +anchovies, a small bit of lemon-peel and horseradish, a little mushroom +ketchup, and a great deal of black pepper. When boiled enough, strain it +off, and when it is cold take off all the fat. Then add nearly half a +pound of butter, well mixed with flour, to make it of a proper +thickness. When it boils, add a cupful of red wine and a little +lemon-juice. + + +_White Sauce for Carp._ + +Boil half a pint of white wine, a quarter of a pint of elder vinegar, a +little tarragon vinegar, half a pint of water, a bunch of sweet-herbs, +an onion stuck with cloves, and some mace, till the goodness is out of +the ingredients. Thicken with melted butter, the yolk of an egg beat, +and a quarter of a pint of good cream. + + +_Dutch Sauce for Carp or Tench._ + +Take six fine anchovies well washed and picked, put them in a stewpan, +add to them four spoonfuls of vinegar, eight spoonfuls of water, one +large onion sliced, two or three blades of mace, and four or five +cloves. Let them stand one hour before the sauce is wanted; set them on +the stove, and give them a boil up; strain the liquor into a clean +stewpan; then add the yolks of four eggs well beaten; put to it some +good thick melted butter; add half a pint of very nice thick cream. Mix +all these well together; put it on a slow fire; stir it till it boils; +season to your taste. + + +_Carp Sauce, for Fish._ + +Put a little lean bacon and some slices of veal at the bottom of a +stewpan, with three or four pieces of carp, four anchovies, an onion, +two shalots, and tarragon, or any root to flavour to your taste. Let it +remain over a very slow fire for half an hour, and, when it begins to +thicken, or to stick to the pan, moisten it with a large glass of white +wine, two spoonfuls of cullis, and the same quantity of broth. Skim and +strain it through a sieve; it will want no salt. + + +_Cavechi, an Indian Pickle._ No. 1. + +This is excellent for sauce. Into a pint of vinegar put two cloves of +garlic, two spoonfuls of red pepper, two large spoonfuls of India soy, +and four of walnut pickle, with as much cochineal as will colour it, two +dozen large anchovies boned and dissolved in the juice of three lemons, +and one spoonful of mustard. Use it as an addition to fish and other +sauce, or in any other way, according to your palate. + + +_Cavechi._ No. 2. + +Take three cloves, four scruples of coriander seed, bruised ginger, and +saffron, of each ten grains, three cloves of garlic, and one pint of +white wine vinegar. Infuse all together by the fireside for a fortnight. +Shake it every day; strain off the liquor, and bottle it for use. You +may add to it a pinch of cayenne. + + +_Cavechi._ No. 3. + +One pint of vinegar, half an ounce of cayenne, two table-spoonfuls of +soy, two of walnut pickle, two of ketchup, four cloves of garlic, and +three shalots cut small; mix them well together. + + +_Celery Sauce, white._ + +Make some strong boiled gravy, with veal, a good deal of spice, and +sweet-herbs; put these into a stewpan with celery cut into pieces of +about two or three inches in length, ready boiled, and thicken it with +three quarters of a pound of butter rolled in flour, and half a pint of +cream. Boil this up, and squeeze in some lemon-juice; pour some of it +into the dish. + +This is an excellent sauce for boiled turkey, fowl, or veal. When the +stuffing is made for turkey, make some of it into balls, and boil them. + + +_Celery Sauce, brown._ + +Put the celery, cut into pieces about an inch long, and the onions +sliced, with a small lump of butter; stew them on a slow fire till quite +tender; add two spoonfuls of flour, half a pint of veal or beef broth, +salt, pepper, and a little milk or cream. Boil it a quarter of an hour. + + +_Sauce for boiled Chickens._ + +Take the yolks of four eggs, three anchovies, a little of the middle of +bacon, and the inside of half a lemon; chop them all very fine; add a +little thyme and sweet marjoram; thicken them all well together with +butter, and pour it over the chickens. + + +_Another._ + +Shred some anchovies very fine, with the livers of the chickens and some +hard eggs; take a little of the boiling water in which the chickens were +boiled, to melt the butter. Add some lemon juice, with a little of the +peel cut small. + + +_Sauce for cold Chicken or Game._ + +Chop a boned anchovy or two, some parsley, and a small onion; add +pepper, oil, vinegar, mustard, and ketchup, and mix them all together. + + +_White Sauce for Chickens._ + +Half a pint of cream, with a little veal gravy, three tea-spoonfuls of +the essence of anchovies, half a tea-spoonful of vinegar, one small +onion, one dozen cloves: thicken it with flour and butter; rub it +through a sieve, and add a table-spoonful of sherry. + + +_Consommé._ + +To make this foundation of all sauces, take knuckle of veal and some new +ham. One pound of ham will be sufficient for six pounds of veal, with +onions and roots of different sorts, and draw it down to a light colour: +fill up with beef broth, if there is not enough. When the scum rises, +skim it well, and let it simmer gently for three or four hours, keeping +it well skimmed. Strain it off for use. + + +_Cream Sauce for White Dishes._ + +Put a bit of butter into a stewpan, with parsley, scallions, and +shalots, the whole shred fine, and a clove of garlic entire; turn it a +few times over the fire; shake in some flour, and moisten it with two or +three spoonfuls of good cream. Boil it a quarter of an hour, strain off +the sauce, and, when you are ready to use it, put in a little good +butter, with some parsley parboiled and chopped very fine, salt, and +whole pepper, thickening it over the fire. + + +_Cullis, to thicken Sauces._ + +Take carrot, turnip, onion; put them in the bottom of a stewpan; slice +some veal and ham, and lay over your carrot, with thyme, parsley, and +seasoning; put this over a fire gently; when it sticks to the bottom, +pour in some good stock, put in the crumb of some French rolls, boil +them up together, strain it through a sieve, and rub the bread through; +this will thicken any brown sauce. + +Fish cullis must be as above, only with fish instead of meat. + + +_Brown Cullis._ + +Take two pounds of veal and half a pound of ham, with two or three +onions; put a little bit of butter in the bottom of your stewpan, and +lay in it the veal and ham cut small, with the onions in slices, a +little of the spices of different sorts, and a small piece of bay leaf. +Let it stew gently over the stove until it comes to a fine colour; then +fill it up with broth, but, if you have no broth, with water; then make +some smooth flour and water, and put it to it, until you find it thick +enough: let it boil gently half an hour; skim the grease from it, and +strain it. + + +_Another._ + +Put a piece of butter in a stewpan; set it over a fire with some flour +to it; keep it stirring till it is of a good colour; then put some gravy +to it; this cullis will thicken any sauce. + + +_Cullis à la Reine, or Queen's Stock._ + +Cut some veal into thin slices; beat them, and lay them in a stewpan, +with some slices of ham; cut a couple of onions small, and put them in; +cut to pieces half a dozen mushrooms and add them to the rest, with a +bunch of parsley; and set them on a very gentle stove fire to stew. When +they are quite done, and the liquor is rich and high tasted, take out +all the meat, and put in some grated bread; boil up once, stirring them +thoroughly. + + +_Turkey Cullis._ + +Roast a large turkey till it is brown; cut it in pieces; put it into a +marble mortar, with some ham, parsley, chives, mushrooms, a handful of +each, and a crust of bread; beat them up into a paste. Take it out, and +put it into a deep stewpan, with a pint of veal broth; stir it all well +together; cover it, and set it over the stove; turn it constantly, +adding more veal broth. When thoroughly dissolved, pass it through a +hair sieve, and keep it for use. It will give any sauce a fine flavour; +but cullises are generally used for the sorts of meat of which they are +made. Some of the above, for instance, would make an excellent sauce for +a turkey, added to any other gravy; then put them over a slow fire to +stew gently. Take the flesh of a fine fowl, already roasted, from the +bones; beat it in a marble mortar; add this to the cullis in the +stewpan. Stir it well together, but take great care that it does not +boil; pound three dozen of sweet almonds blanched to a thin paste, in a +marble mortar, with a little boiled milk; add it to the cullis, and, +when the whole is dissolved, it is fit for use. This is good for all +white sauces and white soups. + + +_Cullis of Veal, or any other Meat._ + +Put some small pieces of veal into a stewpan, with the like quantity of +ham, about a pound to a quarter of a pint of water. Stew gently with +onions and different herbs, till all the juice of the meat is extracted; +then boil it quicker, till it begins to stick to the dish. Take the meat +and vegetables out of the pan; add a little butter and flour to the +gravy; boil it till it becomes of a good colour; then add, if you like, +some good broth; put the meat in again to simmer for two hours; skim it +well; strain through a sieve, and keep it for use. + + +_Dandy Sauce, for all sorts of Poultry and Game._ + +Put a glass of white wine into a stewpan, with half a lemon cut in +slices, a little rasped bread, two spoonfuls of oil, a bunch of parsley +and scallions, a handful of mushrooms, a clove of garlic, a little +tarragon, one clove, three spoonfuls of rich cullis, and a thin slice of +fine smoked ham. Let the whole boil together till it is of a fine rich +consistency; pass it through the sieve; then give it another turn over +the fire, and serve it up hot. + + +_Devonshire Sauce._ + +Cut any quantity of young walnuts into small pieces; sprinkle a little +salt on them; next day, pound them in a mortar and squeeze the juice +through a coarse thin cloth, such as is used for cheese. To a pint of +juice add a pound of anchovies, and boil them slowly till the anchovies +are dissolved. Strain it; add half a pint of white wine vinegar, half an +ounce of mace, half an ounce of cloves, and forty peppercorns; boil it a +quarter of an hour, and, when cold, rack it off and bottle it. A quarter +of a pint of vinegar put to the dregs that have been strained off, and +well boiled up, makes an excellent seasoning for the cook's use in +hashes, fish sauce, &c. + + +_Sauce for Ducks._ + +Stew the giblets till the goodness is extracted, with a small piece of +lean bacon, either dressed or not, a little sprig of lemon-thyme, some +parsley, three or four sage leaves, a small onion quartered, a few +peppercorns, and plenty of lemon-peel. Stew all these well together; +strain and put in a large spoonful of port wine, a little cayenne pepper +and butter, and flour it to thicken. + + +_Dutch Sauce._ + +Put into a saucepan some vinegar and water with a piece of butter; +thicken it with the yolks of two eggs; squeeze into it the juice of a +lemon, and strain it through a sieve. + + +_Dutch Sauce for Fish._ + +Slice a little horseradish, and put it into a quarter of a pint of +water, with five or six anchovies, half a handful of white peppercorns, +a small onion, half a bay-leaf, and a very little lemon peel, cut as +thin as possible. Let it boil a quarter of an hour; then strain and +thicken with flour and butter and the yolk of an egg. Add a little elder +vinegar, and then squeeze it through a tamis. It must not boil after +being strained, or it will curdle. + + +_Dutch Sauce for Meat or Fish._ + +Put two or three table-spoonfuls of water, as many of vinegar, and as +many of broth, into a saucepan, with a piece of butter; thicken it with +the yolks of two eggs. If for fish, add four anchovies; if not, leave +them out. Squeeze into it the juice of a lemon, and strain it through a +sieve. + + +_Dutch Sauce for Trout._ + +Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarter +of a pound of butter, the yolks of five eggs, and a little salt. Set it +on the fire, and keep continually stirring. When thick enough, work it +well that you may refine it; pass it through a sieve; season with a +little cayenne pepper, and serve up. + + +_Egg Sauce._ + +Take two or three eggs, or more if you like, and boil them hard; chop +the whites first and then the yolks with them, and put them into melted +butter. + + +_The Exquisite._ + +Put a little cullis into a stewpan, with a piece of butter the size of a +walnut rolled in twice as much flour, salt, and large pepper, the yolks +of two eggs, three or four shalots cut small, and thicken it over the +fire. This sauce, which should be very thick, is to be spread over meat +or fish, which is afterwards covered with finely grated bread, and +browned with a hot salamander. + + +_Fish Sauce._ No. 1. + +One pound of anchovies, stripped from the salt, and rinsed in a little +port wine, a quarter of an ounce of mace, twelve cloves, two races of +ginger sliced, a small onion or shalot, a small sprig of thyme, and +winter savory, put into a quart of port wine, and half a pint of +vinegar. Stew them over a slow fire covered close; strain the liquor +through a hair sieve, cover it till cold, and put it in dry bottles. By +adding a pint of port wine and the wine strained that the anchovies were +rinsed in you may make an inferior sort. When used, shake it up: take +two spoonfuls to a quarter of pound of butter; if not thick enough add a +little flour. + + +_Fish Sauce._ No. 2. + +Take a pint of red wine, twelve anchovies, one onion, four cloves, a +nutmeg sliced, as much beaten pepper as will lie upon a half-crown, a +bit of horseradish sliced, a little thyme, and parsley, a blade of mace, +a gill of vinegar, two bay-leaves. Simmer these all together until the +anchovies are dissolved; then strain it off, and, when cold, bottle it +up close. Shake the bottle up when you use it; take two table-spoonfuls +to a quarter of a pound of butter, without flour and water, and let it +boil. + + +_Fish Sauce._ No. 3. + +Take chili pods, bruise them well in a marble mortar, strain off the +juice. To a pint bottle of juice add a table-spoonful of brandy and a +spoonful of salt. The refuse put into vinegar makes good chili vinegar. +This is an excellent relishing sauce. + + +_Fish Sauce._ No. 4. + +Take some gravy, an onion sliced, some anchovies washed, thyme, parsley, +sliced horseradish, and seasoning; boil these together. Strain off the +liquor; put into it a bit of thickening and some butter. Draw this up +together, and squeeze in a lemon. You may add shrimps or oysters. If for +lobster sauce, you must cut your lobster in slices, and beat the spawn +in a mortar, with a bit of lobster, to colour your sauce. + + +_Fish Sauce._ No. 5. + +A faggot of sweet-herbs, some onion, and anchovy, with a slice of lemon, +boiled in small gravy or water; strain, and thicken it with butter and +flour, adding a spoonful of soy, or more, if agreeable to your taste. + + +_Fish Sauce._ No. 6. + +Take some of the liquor in which you boil the fish; add to it mace, +anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white +wine; thicken it up with butter, as much as will serve for the fish. If +it is for salmon, put in oysters, shrimps, and cockles; take away the +liquor, and boil the whole in vinegar. + + +_Fish Sauce._ No. 7. + +Take a quarter of a pint of vinegar, the same of white wine, a quarter +of an ounce of mace, the same of cloves, pepper, and six large +anchovies, a stick of horseradish, an onion, a sprig of thyme, and a bit +of lemon-peel; boil all together over the fire; strain it off, and melt +your butter for the sauce. + + +_Fish Sauce._ No. 8. + +Take half a pint of cream and half a pint of strong broth; thicken them +with flour and butter, and when it boils put in it a little anchovy and +lemon-juice, and put it over your fish. + + +_Fish Sauce._ No. 9. + +To every pint of walnut liquor put one pound of anchovies; boil them +till quite dissolved, and strain off the liquor. To a quart of the +liquor put one pint of vinegar, a quarter of an ounce of a mixture of +cloves, mace, allspice, and long pepper, and a dozen shalots. Boil again +till they are very tender; strain off the liquor, and bottle it for use. +This is an excellent sauce. + + +_Fish Sauce._ No. 10. + +Boil a bit of horseradish and anchovy in gravy with a little lemon-peel +and mace; add some cream; thicken it with flour and butter. If you have +no gravy, ketchup is a good substitute; but a little always put in is +good. + + +_Fish Sauce._ No. 11. + +Boil a piece or two of horseradish in gravy; put into it a bit of mace +and lemon-peel; add a little anchovy, either before or after it has been +boiled; thicken with cream, and add a spoonful of elderberry vinegar: +let the acid be the last thing for fear of curdling it. If you have no +gravy, ketchup and water is a good substitute. + + +_Fish Sauce._ No. 12. + +Take a quarter of a pint of gravy, well boiled with a bit of onion, +lemon-peel, and horseradish, four or five cloves, a blade of mace, and a +spoonful of ketchup; boil it till it is reduced to four or five +spoonfuls; then strain it off, and put to it four or five spoonfuls of +cream; thicken it with butter, and put in a spoonful of elder vinegar or +lemon-juice: anchovies are sometimes added. + + +_Fish Sauce._ No. 13. + +Take two quarts of claret or port, a pint, or more, to your taste, of +the best vinegar, which should be tart, one pound of anchovies unwashed, +the pickle of them and all, half an ounce of mace, half a quarter of an +ounce of cloves, six or eight races of ginger, a good piece of +horseradish, a spoonful of cayenne pepper, half the peel of a lemon, a +bunch of winter savory and thyme, and three or four onions, a piece of +garlic, and one shalot. Stew all these over a slow fire for an hour; +then strain the liquor through a coarse sieve, and bottle it. You may +stew the ingredients over again with more wine and vinegar for present +use. When you use it, it must be put into the saucepan with the butter, +instead of water, and melt it together. If you keep it close stopped, it +will be good many years. + + +_Fish Sauce._ No. 14. + +Take twenty-four large anchovies, bones and all, ten or twelve shalots, +a handful of horseradish, four blades of mace, one quart of Rhenish, or +any white wine, one pint of water, one lemon cut in slices, half a pint +of anchovy liquor, one pint of claret, twelve cloves, half a +tea-spoonful of cayenne pepper: boil them till reduced to a quart; +strain off and bottle the liquor. Two spoonfuls will be sufficient to +one pound of butter. + + +_Fish Sauce._ No. 15. + +A spoonful of red wine, and the same of anchovy liquor, put into melted +butter. + + +_An excellent white Fish Sauce._ + +An anchovy, a glass of white wine, a bit of horseradish, two or three +blades of mace, an onion stuck with cloves, a piece of lemon-peel, two +eggs, a quarter of a pint of good broth, two spoonfuls of cream, a large +piece of butter, with some flour mixed well in it; keep stirring it till +it boils; add a little ketchup, and a small dessert spoonful of the +juice of a lemon, and stir it the whole time to prevent curdling. Serve +up hot. + + +_Another._ + +Take eight spoonfuls of white wine, three of vinegar, one of soy or +ketchup, three anchovies, one onion, a few sweet-herbs, a little mace, +cloves, and white pepper; let it stew gently till it is reduced to six +spoonfuls; then strain it off, and add half a pound of fresh butter +rolled in a little flour, and six spoonfuls of cream. Let it boil after +the cream and butter are added. + + +_White Sauce, with Capers and Anchovies, for any White Fish._ + +Put a bit of butter, about the size of an egg, rolled in flour, into a +stewpan; dilute it with a large wine glass of veal broth, two anchovies, +cut fine, minced parsley, and two spoonfuls of cream. Stew it slowly, +till it is of the proper consistency. + + +_Fish Stock._ + +Put into a pot a scate, cut in pieces, with turnips, carrots, thyme, +parsley, and onion. Cut in pieces an eel or two, and some flounders; put +them into a stewpan with a piece of butter; stew them down till they go +to pieces; put them to your scate; boil the whole well, and strain it +off. + + +_Forcemeat Balls, for Sauces._ + +To make forcemeat balls for soups, without grease, commonly called +_quenelles_, soak the crumb of two penny rolls in milk for about half an +hour; take it out, and squeeze out the milk; put the bread into a +stewpan, with a little white sauce, made of veal jelly, a little butter, +flour, and cream, seasoned, a spoonful of beef or mutton jelly, some +parsley, shalots, and thyme, minced very fine. Stew these herbs in a +little butter, to take off their rawness. Set them to reduce the panada +of bread and milk, which you must keep constantly stirring with a wooden +spoon, when the panada begins to get dry in the pan, which prevents its +sticking; when quite firm, take it from the fire, and mix with it the +yolks of two eggs. Let it cool, and use when wanted. + +This panada must always be prepared beforehand, in order to have it +cold, for it cannot be used warm; when cold, roll it into balls, but let +them be small; pound the whole as large as possible in a mortar, for the +more they are pounded the more delicate they are. Then break two eggs, +and pound them likewise; season with a pinch of cayenne pepper, salt, +and spices, in powder. When the whole is well mixed together, try a +small bit, rolling it with a little flour, then putting it into boiling +water with a little salt; if it should not be firm enough, add another +egg, without beating the white. When the whole is mixed once more, rub +it through a sieve, roll it into balls, and serve up hot in sauces. + + +_White Sauce, for Fowls._ + +Some good veal gravy, boiled with an anchovy or onion, some lemon-peel, +and a very little ketchup. Put in it the yolk of hard egg to thicken it, +and add what cream you think proper. + + +_Another._ + +Take a pint of milk, the yolks of two eggs, well beaten, a spoonful of +mushroom pickle, a little salt, nutmeg, a small piece of butter, rolled +in flour; stir all together till thick. Pour it over the fowls, and +garnish with lemon or parsley. + + +_White Sauce, for boiled Fowls._ + +Have ready a sauce, made of one pint of veal jelly, half a quarter of a +pound of butter, two small onions, and a bunch of parsley; then put +three table-spoonfuls of flour, half a pint of boiling hot cream, the +yolks of three eggs, a pinch of cayenne pepper, and the same of salt; +boil all up together, till of a tolerable thickness; keep it hot, and +take care that it does not curdle. Make ready some slices of truffles, +about thirty-four, the size and thickness of a shilling, boil them in a +little meat jelly; strain them, and add the truffles to the sauce +previously made. When ready to serve, pour the sauce and truffles over +whatever meat they are destined for. + + +_Sauce, for roasted Fowls of all kinds, or roasted Mutton._ + +Cut some large onions into square pieces; cut some fat bacon in the same +manner, and a slice of lean ham; put them in a stewpan; shake them round +constantly, to prevent their burning. When they are of a fine brown +colour, put in some good cullis, more or less, according to the quantity +you want to make. Let them stew very gently, till the onions are +tender; then put in two tea-spoonfuls of mustard, and one table-spoonful +of vinegar. Serve it hot. + + +_A very good general Sauce._ + +Take some mint, balm, basil, thyme, parsley, and sage; pick them from +the stalks, cut them very fine, slice two large onions very thin; then +put all the ingredients into a marble mortar, and beat them till they +are quite mixed; add some cayenne pepper and salt; beat all these well +together, and mix them by degrees in some good cullis, till it is of the +thickness of cream. Put them in a stewpan, boil them up; strain the +gravy from the herbs, pressing it from them very hard with the back of a +spoon; add to the gravy half a glass of wine, half a spoonful of salad +oil, the squeeze of a lemon, and a pinch of sugar. This sauce is +excellent for most dishes. + + +_Genoese Sauce for stewed Fish._ + +This sauce is made by stewing fish. Make marinade of carrots, parsley +roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few +cloves, and some spices: fry the whole white in butter; pour in a pint +of white wine, or less, according to the quantity of sauce required; put +in the fish, and let it stew thoroughly to make the sauce. Then take a +little browned flour and butter, and mix it with the reserved liquor; +add three or four spoonfuls of gravy from veal jelly; let these stew +very gently on the corner of the stove; skim off the grease; put in a +little salt and cayenne pepper, and add two spoonfuls of the essence of +anchovy and a quarter of a pound of butter kneaded with flour. Squeeze +in the juice of a whole lemon, and cover the stewed fish with this +sauce, which ought to be made thick and mellow. + + +_German Sauce._ + +Put the same quantity of meat jelly and fresh made broth into a stewpan, +with a little parsley parboiled and chopped, the livers of two roasted +or boiled fowls, an anchovy, and some capers, the whole shred very fine, +a bit of butter about the size of an egg, half a clove of garlic, salt, +and a little cayenne pepper. Thicken it over the fire. + +Exceedingly good with poultry, pigeons, &c. + + +_Beef Gravy._ + +Cut in pieces some lean beef, according to the quantity of gravy you may +want; put it into a stewpan, with an onion or two, sliced, and a little +carrot; cover it close, set it over a gentle fire, and pour off the +gravy as it draws from it. Then let the meat brown; keep turning it to +prevent its burning, pour over some boiling water, and add a few cloves, +peppercorns, a bit of lemon, and a bunch of sweet-herbs. Gently simmer +it, and strain it with the gravy that was drawn from the meat, some +salt, and a spoonful of ketchup. + + +_Beef Gravy, to keep for use._ + +Cover a piece of six or eight pounds with water; boil it for twenty +minutes or half an hour: then take out the meat, beat it thoroughly, and +cut it in pieces, to let out the gravy. Put it again into the water, +with a bunch of sweet-herbs, an onion stuck with cloves, a little salt, +and some whole pepper. Let it stew, but not boil, till the meat is quite +consumed; pass it through a sieve, and let it stand in a cool place. It +will keep for a week, if the weather is not very hot. If you want to use +this for a hash of brown meat, put a little butter in your frying-pan, +shake in a little flour as it boils, and add a glass of claret: if for a +white sauce to fowls or veal, melt the butter in the gravy, with a glass +of white wine, two spoonfuls of cream, and the yolks of four or six +eggs, according to the quantity of sauce required. + + +_Brown Gravy._ + +Put a piece of butter, about the size of a hen's egg, into a saucepan; +when it is melted, shake in a little flour, and let it brown; then by +degrees stir in the following ingredients: half a pint of small beer, +the same quantity of water, an onion, a piece of lemon-peel cut small, +three cloves, a blade of mace, some whole pepper, a spoonful of +mushroom-pickle, the same quantity of ketchup, and an anchovy. Let the +whole boil together a quarter of an hour; strain it off, and it will be +a good sauce. + + +_Another._ + +Take the glaze that remains at the bottom of the pot after you have +stewed any thing à la braise, provided it be not tainted game; skim it, +and strain it through a sieve; then put in a bit of butter about the +size of a walnut, mixed with flour; thicken it over the fire, and add +the juice of a lemon, and a little salt and cayenne pepper. + + +_Green Sauce for Green Geese, or Ducklings._ + +Half a pint of the juice of sorrel, with a little grated nutmeg, some +bread crumb, and a little white wine; boil it a quarter of an hour, and +sweeten with sugar, adding scalded gooseberries and a piece of butter. + + +_Another._ + +Pound a handful of spinach and another of sorrel together in a mortar; +squeeze and put them into a saucepan; warm, but do not let it boil. + + +_Ham Sauce._ + +When your ham is almost done, let the meat be picked clean from the +bone, and mash it well; put it into a saucepan with three spoonfuls of +gravy; set it over a slow fire, stirring it all the while, otherwise it +will stick to the bottom. When it has been on for some time, add a small +bundle of sweet-herbs, pepper, and half a pint of beef gravy; cover it +up; stew it over a gentle fire, and when quite done strain off the +gravy. + +This is very good for veal. + + +_Sauce for Hare or Venison._ + +In a little port wine and water melt some currant jelly, or send in the +jelly only; or simmer port wine and sugar for twenty or thirty minutes. + + +_Harvey's Sauce._ + +Three table-spoonfuls of walnut ketchup, two of essence of anchovies, +one tea-spoonful of soy, and one of cayenne pepper. Mix these together; +put them, with a clove of garlic, into a pint bottle, and fill it up +with white wine vinegar. + + +_Sauce for Hashes or Fish, and good with any thing and every thing._ + +Take two or more spoonfuls of good cullis, according to the quantity you +intend to make, a glass of white wine, a shalot, a small onion, a few +mushrooms, truffles, morels, and a bunch of sweet-herbs, with a little +grated lemon-peel, a slice of ham, and the yolk of an egg. Thicken it +with a bit of butter rolled in flour, and let it stew till the +ingredients are quite soft. + + +_Sauce for White Hashes or Chickens._ + +A pint of new milk, the yolk of two eggs, well beaten, two ounces of +butter, well mixed with flour; mix it all together in a saucepan, and, +when it boils, add two spoonfuls of mushroom ketchup; it must be stirred +all the time, or it will not do. If used for cold veal or lamb, the meat +must be cut as thin as possible, the sauce made first to boil, and then +the meat put into it, till it is hot enough for table. + + +_Horseradish Sauce._ + +A tea-spoonful of mustard, one table-spoonful of vinegar, three of thick +cream, and a little salt; grate as much horseradish into it as will +make it as thick as onion sauce. A little shalot may be added. + + +_Italian Sauce._ + +Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms +cut small, a bunch of parsley, scallions, and half a laurel-leaf, two +cloves, and a clove of garlic; turn the whole a few times over the fire, +and shake in a little flour. Moisten it with a glass of white wine and +twice as much good cullis; let it boil half an hour; skim away the fat, +allowing it to cool a little for that purpose; set it on again, and +serve it; it will be found to eat well with any white meat. + + +_Ketchup._ + +Put a pint of the best white wine vinegar into a wide-mouthed quart +bottle; add twelve cloves of shalots, peeled and bruised; take a quarter +of a pint of the strongest red wine and boil it a little; wash and bone +about a dozen anchovies, let them dissolve in the wine, and, when cold, +put them into the vinegar bottle, stopping it close with a cork, and +shaking it well. Into the same quantity of wine put a spoonful of pepper +bruised, a few races of split ginger, half a spoonful of cloves bruised, +and a few blades of large mace, and boil them till the strength of the +spice is extracted. When the liquor is almost cold, cut in slices two +large nutmegs, and when quite cold put into it some lemon-peel. Put that +into the bottle, and scrape thin a large, sound horseradish root, and +put that also into the bottle; stop it down close; shake it well +together every day for a fortnight, and you may then use it. + + +_Lemon Sauce._ + +Pare a lemon, and cut it in slices; pick out the seeds and chop them +small: then boil the lemon and bruise it. Mix these in a little gravy; +and add it to some melted butter, with a little lemon-peel chopped fine. + + +_Liver Sauce for boiled Fowls._ + +Boil the liver just enough to spread; add a little essence of anchovy +and grated lemon-peel, the yolk of a hard egg, and the juice of a lemon: +mix it well together, and stir it into some butter. + + +_Lobster Sauce._ No. 1. + +Pull the lobster to pieces with a fork; do not chop it; bruise the body +and the spawn with the back of a spoon; break the shell; boil it in a +little water to give it a colour; strain it off. Melt some butter in it +very smooth, with a little horseradish, and a little cayenne pepper; +mix the body of the lobster well with the butter; then add the meat, and +give it a boil, with a spoonful of ketchup and a spoonful of gravy. + + +_Lobster Sauce._ No. 2. + +Put the red spawn of a hen lobster in a mortar; add half an ounce of +butter; pound it smooth, and run it through a hair sieve with the back +of a spoon. Cut the meat of the lobster into small pieces, and add as +much melted butter to the spawn as will suffice; stir it till thoroughly +mixed; then put to it the meat of the lobster, and warm it on the fire; +but do not let it boil. + + +_Lobster Sauce._ No. 3. + +Take the spawn of one large lobster, and bruise it well in a mortar: +take a sufficient quantity of strong veal gravy, the yolk of an egg, and +a little cream, and thicken with flour and butter. + + +_The Marchioness's Sauce._ + +Put as much bread rasped very fine as you can take at two handfuls into +a stewpan, with a bit of butter of the size of a walnut, a +kitchen-spoonful of sweet oil, a shalot cut small, salt and large +pepper, with a sufficient quantity of lemon-juice to lighten the whole. +Stir it over the fire till it thickens. This sauce may be served with +all sorts of meat that require a sharp relishing sauce. + + +_Meat Jelly for Sauces._ + +Every sort of dish requires good sauce, and for every sauce it is +absolutely necessary to have a good meat jelly. The following may be +depended upon as being excellent: a shin of beef, about eight pounds, +rather more than less; a knuckle of veal, about nine pounds; a neck of +mutton, about nine pounds; two fowls; four calves' feet: carefully cut +off all fat whatever, and stew over a stove as slowly as possible, till +the juice is entirely extracted. This will produce about seven quarts of +jelly. No pepper, salt, or herbs of any kind. These should be added in +using the jelly, whether for soups, broths, or sauces; but the pure +jelly is the thing to have as the foundation for every species of +cookery. + + +_Another._ + +Three shanks, or two pounds, of mutton in two quarts of water; stew down +to a pint and a half, with a carrot, and an onion. + + +_A Mixed Sauce._ + +Take parsley, scallions, mushrooms, and half a clove of garlic, the +whole shred fine; turn it a few times over the fire with butter; shake +in a little flour, and moisten it with good broth: when the sauce is +consumed to half the original quantity, add two pickled gherkins cut +small, and the yolks of three eggs beaten up with some more broth; a +little salt and cayenne will complete the sauce. + + +_Mushroom Ketchup._ No. 1. + +Take a bushel of the large flaps of mushrooms, gathered dry, and bruise +them with your hands. Put some of them into an earthen pan; throw some +salt over them; then put in more mushrooms, then more salt, till you +have done. Add half an ounce of beaten mace and cloves, and the same +quantity of allspice; and let them stand five or six days, stirring them +every day. Tie a paper over and bake for four hours in a slow oven; +strain out the liquor through a cloth, and let it stand to settle. Pour +it off clear from the sediment: to every gallon of liquor put a quart of +red wine; if not salt enough, add a little more salt, with a race of +ginger cut small, and half an ounce of cloves and mace, and boil till +reduced nearly one third. Strain it through a sieve into a pan; next day +pour it from the settlings, and bottle it for use. + + +_Mushroom Ketchup._ No. 2. + +Mash your mushrooms with a great deal of salt; let them stand two days; +strain them, and boil the liquor once or twice, observing to scum it +well. Then put in black pepper and allspice, a good deal of each, and +boil them together. Bottle the liquor, and put five or six cloves into +each bottle. + + +_Mushroom Ketchup._ No. 3. + +Pick the mushrooms clean, but by no means wash them; put them into an +earthen pipkin with salt, cover them close with a coarse paste, and put +them in the oven for seven hours or thereabout. Squeeze them a little, +and pour off the liquor, which must be put upon fresh mushrooms, and +bake these as long as the first. Then pour off the liquor, after +pressing, and boil it well with salt sufficient to keep. Boil it half +away till it appears clammy. When cold, bottle it up. + + +_Mushroom Ketchup._ No. 4. + +Into a quart of red wine put some flaps of mushrooms, half a pound of +anchovies, some thyme, two onions sliced, parsley, cloves, and mace. Let +them stew gently on the fire; then strain off the liquor, a spoonful of +which, with a little gravy, butter, and lemon, will make excellent fish +sauce, and be always ready. + + +_Mushroom Sauce._ + +Mix a little flour with a good piece of butter; boil it up in some +cream, shaking the saucepan; then throw in some mushrooms with a little +salt and nutmeg: boil this up; or, if you like it better, put the +mushrooms in butter melted with a little veal gravy, some salt, and +grated nutmeg. + + +_Sauce for roasted Mutton._ + +Wash an anchovy clean; put to it a glass of red wine, some gravy, a +shalot cut small, and a little lemon-juice. Stew these together; strain +them, and mix the liquor with the gravy that runs from the mutton. + + +_Onion Sauce._ + +Let the onions be peeled; boil them in milk and water, and put a turnip +into the pot; change the water twice: pulp them through a colander, or +chop them as you please; then put them into a saucepan, with butter, +cream, a little flour, and some pepper and salt. + + +_Brown Onion Sauce._ + +Peel and slice the onions, to which put an equal quantity of cucumber or +celery, with an ounce of butter, and set them on a slow fire; turn the +onions till they are highly browned; stir in half an ounce of flour; add +a little broth, pepper, and salt; boil it up for a few minutes; add a +spoonful of claret or port, and some mushroom ketchup. You may sharpen +it with a little lemon-juice. Rub through a tamis. + + +_Oyster Sauce._ No. 1. + +Take two score of oysters, put them, with their own liquor, a few +peppercorns, and a blade of mace, into a saucepan, and let them simmer a +little over the fire, just to plump them; then with a fork shake each in +the liquor so as to take off all the grit; strain the liquor, add to it +a little good gravy and two anchovies, and thicken it with flour and +butter, nearly as thick as custard. + + +_Oyster Sauce._ No. 2. + +Wash the oysters from their liquor; strain it, and put that and the +oysters into a little boiled gravy and just scald them: add a piece of +butter mixed with flour, cream, and ketchup. Shake all up; let it boil, +but not much, lest the oysters grow hard and shrink; but be very careful +they are enough done, as nothing is more disagreeable than the oysters +tasting raw. + + +_Pepper-pot._ + +A good stock made with beef bones or mutton, one small carrot, one +onion, three turnips, two heads of celery, a little thyme and +sweet-herbs; season to your taste; boil these, and put them through a +tamis; then add a little flour and butter; make up some flour and water +in little balls, and boil them in the pepper-pot. + + +_Sauce for Pike, or any other fresh-water Fish._ + +Take half a pint of good beef broth, three table-spoonfuls of cream, one +onion sliced fine, a middling sized stick of horseradish scraped, seven +or eight peppercorns, three or four cloves, two anchovies; boil well in +a piece of butter as big as a walnut well rolled in flour. + +Pike should be boiled with the scales on. + + +_Sauce Piquante._ + +Pound a table-spoonful of capers and one pound of minced parsley as fine +as possible, add the yolks of three hard eggs; rub them together with a +table-spoonful of mustard. Bone six anchovies, pound them, and rub them +through a hair sieve; mix with these two spoonfuls of oil, one of +vinegar, one of shalot, and a few grains of cayenne pepper. Rub all +together in a mortar till thoroughly incorporated; then stir them into +half a pound of good gravy, or melted butter, and pass the whole through +a sieve. + + +_Sauce Piquante, to serve hot._ + +Put into a stewpan a bit of butter, with two onions sliced, a carrot, a +parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove +of garlic, parsley, and scallions; turn the whole over the fire till it +is well coloured; then shake in some flour, and moisten it with some +broth, a spoonful of white wine vinegar, and a squeeze of a lemon, and +strain it through a sieve, adding a little cayenne and salt. It is good +with every thing. + + +_Another._ + +Simmer a gill of white wine with as much broth, and, when it is consumed +to half, put in a shalot, a little garlic, and some salad herbs shred +very fine; let it boil, and then add a bit of butter of the size of a +walnut, mixed with flour, salt, and whole pepper, thickening the whole +over the fire. + + +_Sauce Piquante, to serve cold._ + +Shred very fine all sorts of garden-herbs, thyme, sage, parsley, +chervil, half a clove of garlic, and two shalots; dilute the whole with +a small tea-spoonful of mustard, salad oil, a little vinegar, the +squeeze of a lemon; add a little salt and cayenne. You may add an +anchovy: this is excellent with cold partridge or game, or any hot or +cold veal. + + +_Poivrade Sauce._ + +Boil half a pint of the best vinegar, half a pint of water, two large +onions, half a handful of horseradish, and a little pounded white +pepper, some salt and shalot, all together a quarter of an hour. If you +would have it clear, strain and bottle it: if you chuse, add a little +gravy when you use it. + + +_Poor Man's Sauce._ + +A handful of parsley leaves picked from the stalks, shred fine, and a +little salt strewed over; shred six young green onions, put them to the +parsley, with three table-spoonfuls of oil, and five of vinegar, some +ground black pepper, and salt. Pickled French beans or gherkins, cut +fine, may be added, or a little grated horseradish. + + +_Quin's Fish Sauce._ + +A pint of old mushroom ketchup, a pint of old walnut pickle, six +anchovies finely pounded, six cloves of garlic, three pounded, three +not, and half a tea-spoonful of cayenne pepper. + + +_Ragout Sauce._ + +One ounce of salt; half an ounce of mustard; a quarter of an ounce of +allspice; black pepper ground, and lemon-peel grated, half an ounce +each; of ginger and nutmeg grated, a quarter of an ounce each; cayenne +pepper two drachms. Pound all these, and pass them through a sieve, +infused in a quart of vinegar or wine, and bottle them for use. + +Spice in ragout is indispensable to give it a flavour, but not a +predominating one. + + +_Sauce de Ravigotte._ + +Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks, +and cut them fine; slice two large onions very thin: put all these into +a mortar, beat them thoroughly, and add pepper and salt, some rocambole, +and two blades of mace cut fine. Beat these well, and mix them by +degrees with gravy till of the thickness of butter; put them into a +stewpan, and boil them up. Strain the gravy from the herbs; add to it a +glass of wine and a spoonful of oil; beat these together, and pour it +into a sauce-boat. + + +_Sauce Ravigotte à la Bourgeoise._ + +Tie some parsley, sage, mint, thyme, and basil, in a bunch; put them +into a saucepan of boiling water, and let them boil about a minute; +take them out, squeeze the water from them, chop them very fine, and add +a clove of garlic and two large onions minced very fine. Put the whole +into a stewpan, with half a pint of broth, some pepper, and salt; boil +it up, and add a spoonful of vinegar. + + +_Relishing Sauce._ + +Put a wine glass of good stock jelly, made into broth, into a stewpan, +half a spoonful of the best white wine vinegar, a little salt, a few +whole peppercorns, and a bit of butter, the size of a walnut, mixed up +with a little flour in balls, some tarragon, chervil, pimpernel, thyme, +and shalot, with garden cresses; boil these herbs in water, having cut +them very small; put them into the sauce, and thicken it to a thin +creamy consistency over the fire. This sauce is good with any thing, +fish, flesh, or fowl. + + +_Sauce à-la-Remoulade._ No. 1. + +Take two large spoonfuls of capers cut fine, as much parsley, two +anchovies, washed and boned, two cloves of garlic, and a little shalot; +cut them separately, and then mix them together; put a little rich gravy +into a stewpan, with two spoonfuls of oil, one of mustard, and the juice +of a large lemon. Make it quite hot, and put in your other ingredients, +with salt, pepper, and the leaves of a few sweet-herbs, picked from +their stalks. Stir it well together, and let it be four minutes over a +brisk fire. + + +_Sauce à-la-Remoulade._ No. 2. + +Put into a stewpan a shalot, parsley, scallions, a little bit of garlic, +two anchovies, some capers, the whole shred very fine. Dilute it with a +little mustard, oil, and vinegar, and two table-spoonfuls of good +cullis. + + +_Sauce à-la-Remoulade._ No. 3.--_For cold Chicken, or Lobster Salad._ + +Two yolks of eggs boiled hard must be bruised very fine, with a +tea-spoonful of cold water; add a tea-spoonful of mustard, and two +table-spoonfuls of salad oil. When these are well mixed, add a +tea-spoonful of chopped parsley, one clove of shalot, and a little +tarragon; these must be chopped very fine, and well mixed; then add +three table-spoonfuls of vinegar and one of cream. The chicken or +lobster should be cut in small thick pieces (not sliced) and placed, +with small quarters of lettuces and hard eggs quartered, alternately, so +as to fill the dish in a varied form. The sauce is then poured over it. + + +_Rice Sauce._ + +Steep a quarter of a pound of rice in a pint of milk, with onion, +pepper, &c. When the rice is boiled quite tender, take out the spice, +rub it through a sieve, and add to it a little milk or cream. This is a +very delicate white sauce. + + +_Richmond Sauce, for boiled Chicken._ + +Half a pint of cream, the liver of the chicken, a little parsley, an +anchovy, some caper liquor, the yolks of two hard-boiled eggs, a little +pepper, salt, nutmeg, and juice of lemon, with a piece of butter, about +the size of a walnut, to thicken it. Send it up hot, with the chicken. + + +_Sauce for any kind of roasted Meat._ + +While the mutton, beef, hare, or turkey, is roasting, put a plate under +it, with a little good broth, three spoonfuls of red wine, a slice of +onion, a little grated cheese, an anchovy, washed and minced, and a bit +of butter; let the meat drop into it. When it is taken up, put the sauce +into a pan that has been rubbed with onion; give it a boil up; strain it +through a sieve, and serve it up under your roast, or in a boat. + + +_Sauce Robert._ + +Melt an ounce of butter, and put to it half an ounce of onion, mixed +fine; turn it with a wooden spoon till it takes a light brown colour; +stir into it a table-spoonful of mushroom ketchup, and the same quantity +of port wine. Add half a pint of broth, a quarter of a tea-spoonful of +pepper, and the same of salt; give them a boil; add a tea-spoonful of +mustard, the juice of half a lemon, and one or two tea-spoonfuls of +vinegar or tarragon. + + +_Another._ + +Cut a few large onions and some fat bacon into square pieces; put these +together into a saucepan over a fire, and shake them well to prevent +their burning. When brown, put in some good veal gravy, with a little +pepper and salt; let them stew gently till the onions are tender; then +add a little salt, vinegar, and mustard, and serve up. + + +_Sauce for Salad._ + +The yolk of one egg, one tea-spoonful of mustard, one tea-spoonful of +tarragon vinegar, three table-spoonfuls of oil, one table-spoonful of +common vinegar, chives, according to taste. + + +_Shalot Sauce, for boiled Mutton._ + +Mince four shalots fine, put them into a stewpan, with about half a pint +of the liquor in which the mutton is boiled; put in a table-spoonful of +vinegar, a quarter of a tea-spoonful of pepper, a little salt, a bit of +butter, of the size of a walnut, rolled in flour; shake them together, +and boil. + + +_Spanish Sauce._ + +Put a cullis (that is always the stock or meat jelly,) in good quantity +into a stewpan, with a glass of white wine, the same quantity of fresh +made broth, a bunch of parsley, and shalots, one clove of garlic, half a +laurel leaf, parsley, scallions, onions, any other root you please for +the sake of flavour, such as celery or carrots. Boil it two hours over a +slow fire, take the fat off, and strain it through a sieve; and then add +salt, large pepper, and the least sprinkle of sugar. + +This is very good with beef, mutton, and many sorts of game, venison and +hare in particular; for which substitute a glass of red wine instead of +white. + + +_Sauce for Steaks._ + +A glass of small beer, two anchovies, a little thyme, parsley, an onion, +some savory, nutmeg, and lemon-peel; cut all these together, and, when +the steaks are ready, pour the fat out of the pan, and put in the small +beer, with the other ingredients and a piece of butter rolled in flour: +let it simmer, and strain it over the steaks. + + +_Sultana Sauce._ + +Put a pint of cullis into a stewpan with a glass of white wine, two +slices of peeled lemons, two cloves, a clove of garlic, half a +laurel-leaf, parsley, scallions, onions, and turnip. Boil it an hour and +a half over a slow fire, reducing it to a creamy consistency; strain it +very carefully through a sieve, and then add a little salt, the yolk of +an egg boiled hard and chopped, and a little boiled parsley shred fine. + +This sauce is very good with poultry. + + +_Tomata Ketchup._ + +Take a quart of tomata pulp and juice, three ounces of salt, one ounce +of garlic pounded, half an ounce of powdered ginger, and a quarter of an +ounce of cloves; add two ounces of anchovies or a wine-glassful of the +essence, as sold in the shops. Boil all in a tin saucepan half an hour; +strain it through a fine hair sieve. To the strained liquor add a +quarter of a pint of vinegar, half a pint of white wine, half a quarter +of an ounce of mace, which is to be pounded, and a tea-spoonful of +cayenne pepper. Let the whole simmer together over a gentle fire twenty +minutes; then strain it through fine lawn or muslin. When cold bottle it +up, and be careful to keep it close corked. It is fit for use +immediately. + +The best way to obtain the pulp and juice free from the skin and seeds +is to rub it through a hair sieve. + + +_Tomata Sauce._ No. 1. + +Roast the tomatas before the fire till they are very tender; save all +the liquor that runs from them while roasting; then with a spoon gently +scoop out the pulp from the skins; avoid touching them with your +fingers: add to the pulp a small quantity of shred ginger, and a few +young onions cut very small. Salt it well, and mix the whole together +with vinegar, or the best common wine. Put it into pint bottles, as it +keeps best with only a bladder tied over. + +This is to mix with all other sauces in the small cruet for fish. + + +_Tomata Sauce._ No. 2. + +Take twelve or fifteen tomatas, ripe and red; cut them in half, and +squeeze out all the water and seeds; add capsicums, and two or three +table-spoonfuls of beef gravy; set them on a slow fire or stove, for an +hour, till melted; rub them through a tamis into a clean stewpan, with a +little white pepper and salt; then simmer for a few minutes. The French +cooks add a little tarragon vinegar, or a shalot. + + +_Tomata Sauce._ No. 3. + +When the fruit is ripe, bake it tender, skin, and rub the pulp through a +sieve. To every pound of pulp add a quart of chili vinegar, one ounce of +garlic, one of shalots, both sliced, half an ounce of salt, a little +cayenne pepper, and the juice of three lemons. Boil all together for +twenty minutes. + + +_Savoury Jelly for a Turkey._ + +Spread some slices of veal and ham in the bottom of a stewpan, with a +carrot and turnip, and two or three onions. Stew upon a slow fire till +the liquor is of as deep a brown as you wish. Add pepper, mace, a very +little isinglass, and salt to your taste. Boil ten minutes; strain +through a French strainer; skim off all the fat; put in the whites of +three eggs, and pass all through a strainer till it is quite clear. + + +_Sauce for Turkey or Chicken._ + +Boil a spoonful of the best mace very tender, and also the liver of the +turkey, but not too much, which would make it hard; pound the mace with +a few drops of the liquor to a very fine pulp; then pound the liver, and +put about half of it to the mace, with pepper, salt, and the yolk of an +egg, boiled hard, and then dissolved; to this add by degrees the liquor +that drains from the turkey, or some other good gravy. Put these liquors +to the pulp, and boil them some time; then take half a pint of oysters +and boil them but a little, and lastly, put in white wine, and butter +wrapped in a little flour. Let it boil but a little, lest the wine make +the oysters hard; and just at last scald four spoonfuls of good cream, +and add, with a little lemon-juice, or pickled mushrooms will do better. + + +_Sauce for boiled Turkey or Fowl._ + +Take an anchovy, boil it in a quarter of a pint of water; put to it a +blade of mace and some peppercorns; strain it off; then put to it two +spoonfuls of cream, with butter and flour. + + +_Venison Sauce._ + +Take vinegar, water, and claret, of each a glassful, an onion stuck with +cloves, salt, anchovies, pepper and cloves, of each a spoonful; boil all +these together, and strain through a sieve. + + +_Sweet Venison Sauce._ + +Take a small stick of cinnamon, and boil it in half a pint of claret; +then add as much finely grated bread-crumbs as will make a thick pap; +and, after it has boiled thoroughly, sweeten it with the powder of the +best sugar. + + +_Walnut Ketchup._ No. 1. + +Take walnuts when they are fit to pickle, beat them in a mortar, press +out the juice through a piece of cloth, let it stand one night, then +pour the liquor from the sediment, and to every pint put one pound of +anchovies; let them boil together till the anchovies are dissolved; then +skim, and to every pint of liquor add an eighth of an ounce of mace, the +same of cloves and Jamaica pepper, half a pint of common vinegar, half a +pound of shalots, with a few heads of garlic, and a little cayenne. Boil +all together till the shalots are tender, and when cold bottle up for +use. + +A spoonful of this ketchup put into good melted butter makes an +excellent fish-sauce; it is equally fine in gravy for ducks or +beef-steaks. + + +_Walnut Ketchup._ No. 2. + +Take half a bushel of green walnuts, before the shell is formed, and +grind them in a crab-mill, or beat them in a marble mortar. Squeeze out +the juice, through a coarse cloth, wringing the cloth well to get out +all the juice, and to every gallon put a quart of wine, a quarter of a +pound of anchovies, the same quantity of bay salt, one ounce of +allspice, half an ounce of cloves, two ounces of long pepper, half an +ounce of mace, a little ginger, and horseradish, cut in slices. Boil all +together till reduced to half the quantity; pour it into a pan, when +cold, and bottle it. Cork it tight, and it will be fit for use in three +months. + +If you have any pickle left in the jar after the walnuts are used, put +to every gallon two heads of garlic, a quart of red wine, and of cloves, +mace, long, black, and Jamaica pepper, one ounce each; boil them all +together till reduced to half the quantity; pour the liquor into a pan; +bottle it the next day for use, and cork it tight. + + +_Walnut Ketchup._ No. 3. + +Pound one hundred walnuts very fine, put them in a glazed pan with a +quart of vinegar; stir them daily for ten days; squeeze them very dry +through a coarse cloth. Boil the liquor, and skim it as long as any +thing will rise; then add spice, ginger, anchovies instead of salt, and +boil it up for use. + + +_Walnut Ketchup._ No. 4. + +Take one hundred walnuts, picked in dry weather, and bruise them well in +a mortar. Squeeze out the juice; add a large handful of salt; boil and +skim it well; then put into the juice an equal quantity of white wine +vinegar, or the vinegar in which pickled walnuts have been steeped, a +little red wine, anchovies unwashed, four or five cloves of garlic, as +many blades of mace, two dozen cloves, and a little whole pepper. Boil +it six or seven minutes, and when cold bottle it. If higher spiced the +better. + + +_Walnut Ketchup._ No. 5. + +Pound your walnuts; strew some salt upon them, and let them stand a day +or two; strain them; to every pint of juice put half a pound of +anchovies, and boil them in it till they are dissolved. Then strain the +liquor, and to every pint add two drachms of mace, the same quantity of +cloves, some black pepper, one ounce of dried shalots, and a little +horseradish. + + +_White Sauce._ + +Put some good veal or fowl cullis into a stewpan, with a piece of crumb +of bread, about the size of a tea-cup, a bunch of parsley, thyme, +scallions, a clove of garlic, a handful of butter, mushrooms, and a +glass of white wine: let the whole boil till half the quantity is +consumed. Strain it through a coarse sieve, keeping the vegetables +apart; then add to it the yolks of three eggs beaten up in three +table-spoonfuls of cream, and thicken it over the fire, taking care to +keep it continually stirred lest the eggs should curdle. You may either +add your vegetables or not. This sauce may be used with all sorts of +meat or fish that are done white. + + +_Another._ + +Take some cream, a very little shalot, and a little salt; when warmed +upon the fire add a piece of butter rolled in flour; stir it gently one +way, and make it the consistency of cream. This sauce is excellent for +celery, chickens, veal, &c. + + +_White Wine sweet Sauce._ + +Break a stick of cinnamon, and set it over the fire in a saucepan, with +enough water to cover it; boil it up two or three times; add a quarter +of a pint of wine and about two spoonfuls of powdered sugar, and break +in two bay-leaves; boil all these together; strain off the liquor +through a sieve; put it in a sauceboat or terrine, and serve up. + + + + +CONFECTIONARY. + + +_Almacks._ + +Take plums, or apricots, baking pears, and apples, of each a pound; +slice the pears and apples, and open the plums; put them in layers in an +earthen mug, and set it in a slow oven. When the fruit is soft, squeeze +it through a colander; add a pound of sugar; place it on the fire, and +let it simmer, till it will leave the pan clear. Then put it into an +earthen mould to cut out for use, or drop it on a plate, and let it +stand till it is so dry that paper will not stick to it, then put it by +for use. You must stir it all the time it is on the fire, or it will +burn. + + +_Almond Butter._ + +Put half a pound of blanched almonds, finely beaten, into a quart of +cream and a pint of milk mixed well together. Strain off the almonds, +and set the cream over the fire to boil. Take the yolks of twelve eggs +and three whites well beaten; let it remain over the fire; keep stirring +till it begins to curdle. Put it into a cloth strainer and tie it up, +letting it stand till the thin has drained off. When cold, break it with +a spoon, and sweeten with sifted sugar. + + +_Almond Cheesecakes._ + +Take a quarter of a pound of Jordan almonds and twelve or fourteen +apricot or peach kernels; blanch them all in cold water, and beat them +very fine with rose-water and a little sack. Add a quarter of a pound of +fine powder sugar, by degrees, and beat them very light: then put a +quarter of a pound of the best butter just melted, with two or three +spoonfuls of sweet thick cream; beat them well again. Then, add four +eggs, leaving out the whites, beaten as light as possible. When you have +just done beating, put a little grated nutmeg. Bake them in a nice +short crust; and, when they are just going into the oven, grate over +them a little fine sugar. + + +_Almond Cream._ + +Beat half a pound of fine almonds, blanched in cold water, very fine, +with orange-flower water. Take a quart of cream boiled, cooled, and +sweetened; put the almonds into it by degrees, and when they are well +mixed strain it through canvass, squeezing it very well. Then stir it +over the fire until it thickens; if you like it richly perfumed, add one +grain of ambergris, and if you wish to give it the ratafia flavour, beat +some apricot kernels with it. + + +_Unboiled Almond Cream._ + +Take half a pound of almonds; blanch them, and cut out all their spots: +then beat them very fine, in a clean stone or wooden mortar, with a +little rose-water, and mix them with one quart of sweet cream. Strain +them as long as you can get any out. Take as much fine sugar as will +sweeten it, a nutmeg cut into quarters, some large mace, three spoonfuls +of orange-flower water, as much rose-water, with musk or ambergris +dissolved in it; put all these things into a glass churn; shake them +continually up and down till the mass is as thick as butter; before it +is broken, pour it all into a clean dish; take out the nutmeg and the +mace; when it is settled smooth, scatter some comfits or scrape some +hard sugar upon it. + + +_Almond Paste, for Shapes, &c._ + +Blanch half a pound of almonds in cold water; let them lie twenty-four +hours in cold water, then beat them in a mortar, till they are very +fine, adding the whites of eggs as you beat them. Put them in a stewpan +over a stove fire, with half a pound of double-refined sugar, pounded +and sifted through a lawn sieve; stir it while over the fire, till it +becomes a little stiff; then take it out, and put it between two plates, +till it is cold. Put it in a pan, and keep it for use. It will keep a +great while in a cool place. When you use it, pound it a little in a +mortar, or mould it in your hands; then roll it out thin in whatever +shape you choose, or make it up into walnuts or other moulds; press it +down close that it may receive the impression of the nut, &c., and with +a pin take it out of the mould and turn it out upon copper sheets, and +so proceed till you have a sufficient quantity. The mould should be +lightly touched with oil. Bake them of a light brown; fill them with +sweetmeats, &c. and such as should be closed, as nuts, &c. cement +together with isinglass boiled down to a proper consistence. + + +_Almond Puffs._ + +Take one pound of fine sugar, and put water to it to make a wet candy: +boil it till pretty thick; then put in a pound of beaten almonds, and +mix them together, still keeping it stirred over a slow fire, but it +must not boil, till it is as dry as paste. Then beat it a little in a +mortar; put in the peel of a lemon grated, and a pound of sifted sugar; +rub them well together, and wet this with the froth of whites of eggs. + + +_Another way._ + +Blanch and beat fine two ounces of sweet almonds, with orange-flower +water, or brandy; beat the whites of three eggs to a very high froth, +and then strew in a little sifted sugar till it is as stiff as paste. +Lay it in cakes, and bake it on paper in a cool oven. + + +_Angelica, to candy._ + +Take the youngest shoots; scrape and boil them in water till tender, and +put them on a cloth to drain. Make a very strong syrup of sugar; put in +the angelica while the syrup is hot, but not boiling. Set it in a tin +before the fire, or in the sun, for three or four days, to dry. + + +_Apples, to do._ + +Scoop as many apples as you choose to do; dip them several times in +syrup, and fill them with preserved raspberries or apricots; then roll +them in paste, and when baked put on them either a white iceing, or with +the white of an egg rub them over; sift on sugar, and glaze them with a +hot salamander. + + +_Pippins, to candy._ + +Take fine large pippins; pare and core them whole into an earthen +platter: strew over them fine sugar; and sprinkle on the sugar a little +rose-water. Bake them in an oven as hot as for manchet, and stop it up +close. Let them remain there half an hour; then take them out of the +dish, and lay them on the bottom of a sieve; leave them three or four +days, till quite dry, when they will look clear as amber, and be finely +candied. + + +_Pippins, to dry._ + +Take two pounds of fine sugar and a pint of water; let it boil up and +skim it; put in sixteen quarters of Kentish pippins pared and cored, and +let them boil fast till they are very clear. Put in a pint of jelly of +pippins, and boil it till it jellies; then put in the juice of a lemon; +just let it boil up, and put them in bottles. You may put in the rind of +an orange, first boiled in water, then cut in long thin pieces, and put +it into the sugar at the same time with the pippins. + + +_Apples, to preserve green._ + +Take green apples the size of a walnut, codlings are the best, with the +stalks on; put them into spring water with vine leaves in a preserving +pan, and cover them close; set them on a slow fire. When they are soft, +take off the skins, and put them with vine leaves in the same water as +before, and when quite cold put them over the fire till they are quite +green. Then put them into a dish without liquor; sift loaf sugar over +them while they are hot; when dry, they make a good syrup. + + +_Golden Pippins, to preserve._ + +Into a pint of clear spring water put a pound of double-refined sugar, +and set it on the fire. Neatly pare and take out the stalks and eyes of +a pound of pippins; put them into the sugar and water; cover them close, +and boil them as fast as you can for half a quarter of an hour. Take +them off a little to cool; set them on again to boil as fast and as long +as they did before. Do this three or four times till they are very +clear; then cover them close. + + +_Crabs, to preserve._ + +Gently scald them two or three times in a thin syrup; when they have +lain a fortnight, the syrup must be made rich enough to keep, and the +crabs scalded in it. + + +_Siberian Crabs, to preserve (transparent.)_ + +Take out the core and blossom with a bodkin; make a syrup with half +their weight of sugar; put in the apples, and keep them under the syrup +with a spoon, and they will be done in ten minutes over a slow fire. +When cold, tie them down with brandy paper. + + +_Another way._ + +To each pound of fruit add an equal quantity of sugar, which clarify +with as little water as possible, and skim it thoroughly; then put in +the fruit, and boil it gently till it begins to break. Take out the +apples, boil the syrup again till it grows thick, and then pour it over +them. They are not to be pared; and half the stalk left on. + + +_Golden Pippins, to stew._ + +Cut the finest pippins, and pare them as thin as you can. As you do +them, throw them into cold water to preserve their colour. Make a +middling thick syrup, of about half a pound of sugar to a pint of +water, and when it boils up skim it, and throw in the pippins with a bit +of lemon-peel. Keep up a brisk fire; throw the syrup over the apples as +they boil, to make them look clear. When they are done, add lemon-juice +to your taste; and when you can run a straw through them they are done +enough. Put them, without the syrup, into a bowl; cover them close, and +boil the syrup till you think it sufficiently thick: then take it off, +and throw it hot upon the pippins, keeping them always under it. + + +_Apple Cheese._ + +Seven pounds of apples cored, one pound and three quarters of sugar, the +juice and peel of two lemons; boil these in a stewpan till quite a thick +jelly. Bake the apple till soft; break it as smooth as possible; put it +into pots, and tie down close. + + +_Conserve of Apples._ + +Take as many golden rennets as will fill the dish that is to go to +table; pick them of a size; pare them, and take out the cores at the +bottom, that they may appear whole at the top. With the cores and about +half a glass of water make a syrup; when it is half done, put in your +apples, and let them stew till they are done. Be careful not to break +them; place them in your dish; that your syrup may be fine, add the +white of an egg well beaten; skim it, and it will be clarified. Squeeze +into it the juice of a lemon, with the peel cut in small shreds. This +should boil a minute; then throw over the syrup, which should be quite a +jelly. + + +_Apple Demandon._ + +The whites of seven or eight very fresh eggs, put into a flat dish, with +a very little finely sifted sugar, and beaten to a very thick froth. It +will require to be beaten full half an hour before it becomes of a +sufficient substance. It is then to be put over the apple and custard, +and piled up to some height; after which place it in a very quick oven, +and let it remain till it becomes partially of a light brown colour. + +It should be done immediately before it is sent up to table. + + +_Apple Fraise._ + +Pare six large apples, take out the cores, cut them in slices, and fry +them on both sides with butter; put them on a sieve to drain; mix half a +pint of milk and two eggs, with flour, to batter, not too stiff; put in +a little lemon-peel, shred very fine, and a little beaten cinnamon. Put +some butter into a frying-pan, and make it hot; put in half the batter, +and lay the apples on it; let it fry a little to set it; then put the +remaining batter over it; fry it on one side; then turn it, and fry the +other brown: put it into a dish; strew powder-sugar over it, and squeeze +on it the juice of a Seville orange. + + +_Apple Fritters._ + +Pare six large apples and cut out the cores; cut them in slices as thick +as a half-crown piece. Mix half a pint of cream and two eggs with flour +into a stiff batter, put in a glass of wine or brandy, a little +lemon-peel, shred very fine, two ounces of powder-sugar: mix it well up, +and then put in the apples. Have a pan of hog's lard boiling hot; put in +every slice singly as fast as you can, and fry them quick, of a fine +gold colour on both sides; then take them out, and put them on a sieve +to drain; lay them on a dish, and sprinkle them with sugar. For fritters +be careful that the fat in which you fry them is quite sweet and clean. + + +_Apple Jelly._ No. 1. + +Pare and slice pippins, or sharp apples, into a stewpan, with just as +much water as will cover them; boil them as fast as possible till half +the liquid is wasted; then strain them through a jelly-bag, and to every +pint of juice put three quarters of a pound of sugar. Boil it again till +it becomes jelly; put lemon-juice and lemon-peel to the palate. Some +threads of lemon-peel should remain in the jelly. + + +_Apple Jelly._ No. 2. + +Take about a half sieve of john apples, or golden pippins; pare them, +and put them in a clean bright copper pan; add as much river water as +will cover them; set them over a charcoal fire, turning them now and +then, till they are boiled tender. Put a hair-sieve over a pan, and +throw them on to drain; then put the apples in a large pan or mortar, +and beat them into pulp. Put them back into the copper pan, adding about +half the water that came from them; then set them on the fire, and stir +them till they boil two or three minutes. Strain them into a flannel +jelly-bag; it should run out quite slowly, and be thick like syrup; you +should allow it six or eight hours to run or drop. Then measure the +jelly into a bright copper pan, and to each pint add one pound of +treble-refined sugar; put it on a slow fire till the sugar is melted; +then let the fire be made up, that it may boil; keep skimming it +constantly. When you hold up the skimmer near the window, or in the +cool, and you perceive it hangs about half an inch, with a drop at the +end, then add the juice of half a lemon, if a small quantity. Take it +off the fire, and pour it into gallipots. + +The apples that are supposed to have the most jelly in them in this +country are the john apple. The best time to make the jelly is the +autumn; the riper they get, the less jelly. If the flannel bag is quite +new, it should be washed in several clean warm waters, without soap. The +jelly, if well made, should appear like clear water, about the substance +of currant-jelly. + + +_Apple Jelly._ No. 3. + +Take apples, of a light green, without any spot or redness, and rather +sour; cut them in quarters, taking out the cores, and put them into a +quart of water; let them boil to a pulp, and strain it through a +hair-sieve, or jelly-bag. To a pint of liquor take a pound of +double-refined sugar; wet your sugar, and boil it to a thick syrup, with +the white and shell of an egg: then strain your syrup, and put your +liquor to it. Let it boil again, and, as it boils, put in the juice of a +lemon and the peel, pared extremely thin, and cut as fine as threads; +when it jellies, which you may know by taking up some in your spoon, put +it in moulds; when cold, turn it out into your dish; it should be so +transparent as to let you see all the flowers of your china dish through +it, and quite white. + + +_Crab Jam or Jelly._ + +Pare and core the crabs; to fifteen pounds of crabs take ten pounds of +sugar, moistened with a little water; boil them well, skimming the top. +When boiled tender, and broke to the consistency of jam, pour it into +your pans, and let it stand twenty-four hours. It is better the second +year than the first. The crabs should be ripe. + + +_Pippin or Codling-Jelly._ + +Slice a pound of pippins or codlings into a pint of clear spring water; +let them boil till the water has extracted all the flavour of the fruit; +strain it out, and to a pint of this liquor take a pound of +double-refined sugar, boiled to sugar again; then put in your codling +liquor; boil it a little together as fast as you can. Put in your golden +pippins; boil them up fast for a little while; just before the last +boiling, squeeze in the juice of a lemon; boil it up quick once more, +taking care the apples do not lose their colour; cut them, and put them +in glasses with the jelly. It makes a very pretty middle or corner dish. + + +_Apples and Pears, to dry._ + +Take Kirton pippins or royal russets, golden pippins or nonpareils; +finely pare and quarter the russets, and pare and take out the core +also of the smaller apples. Take the clean tops of wicker baskets or +hampers, and put the apples on the wickers in a cool oven. Let them +remain in till the oven is quite cold: then they must be turned as you +find necessary, and the cool oven repeated till they are properly dry. +They must stand some time before they are baked, and kept carefully from +the damp air. The richer the pears the better; but they must not be +over-ripe. + + +_Apricots in Brandy._ + +The apricots must be gathered before they are quite ripe, and, as the +fruit is usually riper on one side than the other, you must prick the +unripe side with the point of a penknife, or a very large needle. Put +them into cold water, and give them a great deal of room in the +preserving-pan; and proceed in the same manner as directed for peaches. +If they are not well coloured, it is owing to an improper choice of the +fruit, being too ripe or too high coloured, provided the brandy be of +the right sort. + + +_Apricot Chips._ + +Cut apricots when ripe in small thin pieces; take double-refined sugar, +pounded very small and sifted through a fine sieve, and strew a little +at the bottom of a silver basin; then put in your chips, and more of +your sugar. Set them over a chaffing-dish of coals, shaking your basin, +lest the chips should stick to the bottom, till you put in your sugar. +When your sugar is all candied, lay them on glass plates; put them in a +stove, and turn them out. + + +_Apricot Burnt Cream._ + +Boil a pint of cream with some bitter almonds pounded, and strain it +off. When the cream is cold, add to it the yolks of four eggs, with half +a spoonful of flour, well mixed together; set it over the fire; keep +stirring it till it is thick. Add to it a little apricot jam; put it in +your dish; sift powdered sugar over it, and brown it with your +salamander. + + +_Apricots, to dry._ + +Pare and stone a pound of apricots, and put to them three quarters of a +pound of double-refined sugar, strewing some of the sugar over the +apricots as you pare them, that they may not lose colour. When they are +all pared put the remainder of the sugar on them; let them stand all +night, and in the morning boil them on a quick fire till they are clear. +Then let them stand till next day covered with a sheet of white paper. +Set them on a gentle fire till scalding hot; let them stand three days +in the syrup; lay them out on stone plates; put them into a stove, and +turn them every day till they are dry. + + +_Apricot Jam._ + +Take two pounds of apricot paste in pulp and a pint of strong codling +liquor; boil them very fast together till the liquor is almost wasted; +then put to it one pound and a half of fine sugar pounded; boil it very +fast till it jellies; put it into pots, and it will make clear cakes in +the winter. + + +_Apricot and Plum Jam._ + +Stone the fruit; set them over the fire with half a pint of water; when +scalded, rub them through a sieve, and to every pound of pulp put a +pound of sifted loaf-sugar. Set it over a brisk fire in a +preserving-pan; when it boils, skim it well, and throw in the kernels of +the apricots and half an ounce of bitter almonds blanched; boil it +together fast for a quarter of an hour, stirring it all the time. + + +_Apricot Paste._ + +Take ripe apricots, pare, stone, and quarter them, and put them into a +skillet, setting them on embers, and stirring them till all the pieces +are dissolved. Then take three quarters of their weight in fine sugar, +and boil it to a candy; put in the apricots, and stir it a little on the +fire; then turn it out into glasses. Set it in a warm stove; when it is +dry on one side, turn the other. You may take apricots not fully ripe, +and coddle them, and that will do also. + + +_Another._ + +Pare and stone your apricots; to one pound of fruit put one pound of +fine sugar, and boil all together till they break. Then to five pounds +of paste put three pounds of codling jelly, and make a candy of three +pounds of fine sugar. Put it in all together; just scald it, and put it +in little pots to dry quickly. Turn it out to dry on plates or glasses. + + +_Apricots, to preserve._ + +Stone and pare four dozen of large apricots, and cover them with three +pounds of fine sugar finely beaten; put in some of the sugar as you pare +them. Let them stand at least six or seven hours; then boil them on a +slow fire till they are clear and tender. If any of them are clear +before the rest, take them out and put them in again. When the rest are +ready, let them stand closely covered with paper till next day. Then +make very strong codling jelly: to two pounds of jelly add two pounds of +sugar, which boil till they jelly; and while boiling make your apricots +scalding hot; put the jelly to the apricots, and boil them, but not too +fast. When the apricots rise in the jelly and jelly well, put them in +pots or glasses, and cover closely with brandy paper. + + +_Another way._ + +Cut in half, and break in pieces, ripe apricots; put them in a +preserving pan, simmer for a few minutes, and pass through a fine hair +sieve: no water to be used. Add three quarters of a pound of white +powdered sugar to a pound of fruit; put in the kernels; mix all +together, and boil for twenty minutes: well skim when it begins to boil. +Put it into pots; when cold, cover close with paper dipped in brandy, +and tie down with an outer cover of paper. + + +_Apricots, to preserve whole._ + +Gather the fruit before it is too ripe, and to one pound put three +quarters of a pound of fine sugar. Stone and pare the apricots as you +put them into the pan; lay sugar under and over them, and let them stand +till next day. Set them on a quick fire, and let them just boil; skim +well; cover them till cold, or till the following day; give them another +boil; put them in pots, and strew a little sugar over them while +coddling, to make them keep their colour. + + +_Apricots, to preserve in Jelly._ + +To a pound of apricots, before they are stoned and pared, weigh a pound +and a quarter of the best pounded sugar. Stone and pare the fruit, and, +as you pare, sprinkle some sugar under and over them. When the sugar is +pretty well melted, set them on the fire and boil them. Keep out some +sugar to strew on them in the boiling, which assists to clear them. Skim +very clear, and turn the fruit with a ladle or a feather. When clear and +tender, put them in glasses; add to the syrup a quarter of a pint of +strong pippin liquor, and nearly the weight of it in sugar; let it boil +awhile, and put it to the apricots. The fire should be brisk, as the +sooner any sweetmeat is done the clearer and better it will be. Let the +liquor run through a jelly-bag, that it may clear before you put the +syrup to it, or the syrup of the apricots to boil. + + +_French Bances._ + +Take half a pint of water, a bit of lemon-peel, a piece of butter the +size of a walnut, and a little orange-flower water; boil them gently +three or four minutes; take out the lemon-peel, and add to it by degrees +half a pint of flour: keep it boiling and stirring until it is a stiff +paste; then take it off the fire, and put in six eggs, well beaten, +leaving out three whites. Beat all very well for at least half an hour, +till it is a stiff light paste; then take two pounds of hog's-lard; put +it in a stewpan; give it a boil up, and, if the bances are of a right +lightness, fry them; keep stirring them all the time till they are of a +proper brown. A large dish will take six or seven minutes boiling. When +done, put them in a dish to drain; keep them by the fire; strew sugar +over them; and, when you are going to fry them, drop them through the +handle of a key. + + +_Barberries, to preserve._ + +Tie up the finest maiden barberries in bunches; to one pound of them put +two pounds and a quarter of sugar; boil the sugar to a thick syrup, and +when thick enough stir it till it is almost cold. Put in the barberries; +set them on the fire, and keep them as much under the syrup as you can, +shaking the pan frequently. Let them just simmer till the syrup is hot +through, but not boiling, which would wrinkle them. Take them out of the +syrup, and let them drain on a lawn sieve; put the syrup again into the +pot, and boil it till it is thick. When half cold put in the barberries, +and let them stand all night in the preserving-pan. If the syrup has +become too thin, take out the fruit and boil it again, letting it stand +all night: then put it into pots, and cover it with brandy paper. + + +_Biscuits._ + +Take one pound of loaf sugar, finely beaten and sifted; then take eight +eggs, whites and all; beat them in a wooden bowl for an hour; then take +a quarter of a pound of blanched almonds, beat them very small with some +rose-water; put them into the bowl, and beat them for an hour longer; +then shake in five ounces of fine flour and a spoonful of coriander +seed, and one of caraways. Beat them half an hour; butter your plates, +and bake them. + + +_Another way._ + +Take one pound of flour; mix it stiff with water; then roll it very +thin; cut out the biscuits with cutters, and bake them. + + +_Dutch Biscuits._ + +Take the whites of six eggs in fine sugar, and the whites of four in +flour; then beat your eggs with the sugar and flour well with a whisk: +butter your pans, and only half fill them; strew them over with sugar +before you put them in the oven; grate lemon-peel over them. + + +_Ginger Biscuits._ + +One pound of flour, half a pound of butter, half a pound of loaf sugar, +rather more than one ounce of ginger powdered, all well mixed together. +Let it stand before the fire for half an hour; roll it into thin paste, +and cut out with a coffee-cup or wine-glass: bake it for a few minutes. + + +_Lemon Biscuits._ + +Blanch half a pound of sweet almonds in cold water; beat them with the +whites of six eggs, first whipped up to a froth; put in a little at a +time as they rise; the almonds must be very fine. Then add one pound of +double-refined sugar, beaten and sifted; put in, by degrees, four ounces +of fine flour, dried well and cold again; the yolks of six eggs well +beaten; the peels of two large lemons finely grated: beat these all +together about half an hour; put them in tin pans; sift on a little +sugar. The oven must be pretty quick, though you keep the door open +while you bake them. + + +_Another way._ + +Take three pounds of fine sugar, and wet it with a spoonful and a half +of gum-dragon, and put in the juice of lemons, but make the mass as +stiff as you can: mix it well, and beat it up with white of eggs. When +beaten very light, put in two grains of musk and a great deal of grated +lemon; drop the paste into round papers, and bake it. + + +_Ratafia Biscuits._ + +Blanch two ounces of bitter almonds in cold water, and beat them +extremely fine with orange-flower water and rose-water. Put in by +degrees the whites of five eggs, first beaten to a light froth. Beat it +extremely well; then mix it up with fine sifted sugar to a light paste, +and lay the biscuits on tin plates with wafer paper. Make the paste so +light that you may take it up with a spoon. Lay it in cakes, and bake +them in a rather brisk oven. If you make them with sweet almonds only, +they are almond puffs or cakes. + + +_Table Biscuits._ + +Flour, milk, and sugar, well mixed together. Shape the biscuits with the +top of a glass, and bake them on a tin. + +_Blancmange._ No. 1. + +To one pint of calves' foot or hartshorn jelly add four ounces of +almonds blanched and beaten very fine with rose and orange-flower water; +let half an ounce of the almonds be bitter, but apricot kernels are +better. Put the almonds and jelly, mixed by degrees, into a skillet, +with as much sugar as will sweeten it to your taste. Give it two or +three boils; then take it up and strain it into a bowl; add to it some +thick cream: give it a boil after the cream is in, and keep it stirred +while on the fire. When strained, put it into moulds. + + +_Blancmange._ No. 2. + +Boil three ounces of isinglass in a quart of water till it is reduced to +a pint; strain it through a sieve, and let it stand till cold. Take off +what has settled at the bottom: then take a pint of cream, two ounces of +almonds, and a few bitter ones; sweeten to your taste. Boil all together +over the fire, and pour it into your moulds. A laurel leaf improves it +greatly. + + +_Blancmange._ No. 3. + +Take an ounce of isinglass dissolved over the fire in a quarter of a +pint of water, strain it into a pint of new milk; boil it, and strain +again; sweeten to your taste. Add a spoonful of orange-flower water and +one of mountain. Stir it till it is nearly cold, and put it into moulds. +Beat a few bitter almonds in it. + + +_Blancmange._ No. 4. + +Into two quarts of milk put an ounce of isinglass, an ounce of sugar, +half the peel of a lemon, and a bit of cinnamon. Keep stirring till it +boils. + + +_Dutch Blancmange._ + +Steep an ounce of the best isinglass two hours in a pint of boiling +water. Take a pint of white wine, the yolks of eight eggs well beaten, +the juice of four lemons and one Seville orange, and the peel of one +lemon; mix them together, and sweeten to your taste. Set it on a clear +fire; keep it stirred till it boils, and then strain it off into moulds. + + +_Bread._ + +Forty pounds of flour, a handful of salt, one quart of yest, three +quarts of water; stir the whole together in the kneading trough. Strew +over it a little flour, and let it stand covered for one hour. Knead it +and make it into loaves, and let them stand a quarter of an hour to +rise, before you put them in the oven. + + +_Diet Bread, which keeps moist._ + +Three quarters of a pound of lump sugar, dissolved in a quarter of a +pint of water, half a pound of the best flour, seven eggs, taking away +the whites of two; mix the liquid sugar, when it has boiled, with the +eggs: beat them up together in a basin with a whisk; then add by degrees +the flour, beating all together for about ten minutes; put it into a +quick oven. An hour bakes it. + +Tin moulds are the best: the dimensions for this quantity are six inches +in length and four in depth. + + +_Potato Bread._ + +Boil a quantity of potatoes; drain them well, strew over them a small +quantity of salt, and let them remain in the vessel in which they were +boiled, closely covered, for an hour, which makes them mealy: then peel +and pound them as smooth as flour. Add eight pounds of potatoes to +twelve of wheaten flour; and make it into dough with yest, in the way +that bread is generally made. Let it stand three hours to rise. + + +_Rice Bread._ + +Boil a quarter of a pound of rice till it is quite soft; then put it on +the back of a sieve to drain. When cold, mix it with three quarters of a +pound of flour, a tea-cupful of milk, a proper quantity of yest, and +salt. Let it stand for three hours; then knead it very well, and roll it +up in about a handful of flour, so as to make the outside dry enough to +put into the oven. About an hour and a quarter will bake a loaf of this +size. When baked, it will produce one pound fourteen ounces of very good +bread; it is better when the loaves are not made larger than the +above-mentioned quantity will produce, but you may make any quantity by +allowing the same proportion for each loaf. This bread should not be cut +till it is two days old. + + +_Rye Bread._ + +Take one peck of wheaten flour, six pounds of rye flour, a little salt, +half a pint of good yest, and as much warm water as will make it into a +stiff dough. Let it stand three hours to rise before you put it into the +oven. A large loaf will take three hours to bake. + + +_Scotch short Bread._ + +Melt a pound of butter, pour it on two pounds of flour, half a +tea-cupful of yest, two ounces of caraway seeds, one ounce of Scotch +caraways; sweeten to your taste with lump sugar, then knead it well +together and roll it out, not too thin; cut in quarters and pinch it +round: prick it well with a fork. + + +_Buttered Loaves._ + +Take three quarts of new milk; put in as much runnet as will turn it; +whey the curds very clean; break them small with your hands; put in nine +yolks of eggs and one white, a handful of grated bread, half a handful +of flour, and a little salt. Mix these well together, working it well +with your hands; roll it into small loaves, and bake them in a quick +oven three quarters of an hour. Then take half a pound of butter, four +spoonfuls of clear water, half a nutmeg sliced very thin, and a little +sugar. Set it on a quick fire, stirring it quickly, and let it boil till +thick. When the loaves are baked, cut out the top and stir up the crumb +with a knife; then pour some of the butter into each of them, and cover +them up again. Strew a little sugar on them: before you set them in the +oven, beat the yolk of an egg and a little beer together, and with a +feather smear them over with it. + + +_Egg Loaf._ + +Soak crumb of bread in milk for three hours; strain it through a sieve; +then put in a little salt, some candied citron and lemon-peel cut small, +and sugar to your taste. Put to your paste the yolks only of six or +eight new-laid eggs, and beat it till the eggs are mixed. Whip the +whites of the eggs till they are frothed; add to the other ingredients, +and mix them well. Butter the pan or dish in which you bake your loaf. +When baked, turn it out into your dish, scrape some fine sugar upon it, +and glaze with a hot shovel. + + +_Buns._ No. 1. + +Two pounds of flour, a quarter of a pound of butter; rub the butter in +the flour like grated bread; set it to the fire to dry: put in one pound +of currants and a quarter of a pound of moist sugar, with a few caraway +seeds, and two spoonfuls of good yest; make the dough into small buns; +set them to rise half an hour: you may put two or three eggs in if you +like. + + +_Buns._ No. 2. + +One pound of fine flour, two pounds of currants, a few caraway seeds, a +quarter of a pound of moist sugar, a pint of new milk, and two +table-spoonfuls of yest; mix all well together in a stiff paste, and let +it stand half an hour to rise; then roll them out, and put them in your +tins; let them stand another half hour to rise before you bake them. The +above receipt answers equally well for a cake baked in a tin. + + +_Buns._ No. 3. + +Take flour, butter, and sugar, of each a quarter of a pound, four eggs, +and a few caraway seeds. This quantity will make two dozen. Bake them on +tins. + + +_Bath Buns._ + +Take a quarter of a pound of loaf sugar finely powdered, the same +quantity of butter, and nearly double of flour dried before the fire, a +walnut-shell full of caraway-seeds just bruised, and one egg. Work all +these up together into a paste, the thickness of half-a-crown, and cut +it with a tea-cup, flour a tin; lay the cakes upon it; take the white of +an egg well beat and frothed; lay it on them with a feather, and then +grate upon them a little fine sugar. + + +_Another way._ + +Take one pound of fine flour, dry it well by the fire, sift it, and rub +into it a pound of butter, the yolks of four eggs, the whites of two, +both beaten light, three spoonfuls of cream, and the like quantity of +white wine and ale yest. Let this sponge stand by the fire to rise; then +beat it up extremely well and light with your hand; grate in a nutmeg; +continue beating till it is ready for the oven; then add a pound of +rough caraway seeds, keeping a few out to strew on the top of the cakes +before they are put into the oven. + + +_Plain Buns._ + +Take three pounds of flour, six ounces of butter, six ounces of sugar +sifted fine, six eggs, both yolks and whites. Beat your eggs till they +will not slip off the spoon; melt the butter in a pint of new milk, with +which mix half a pint of good yest; strain it into the flour, and throw +in half an ounce of caraway seeds. Work the whole up very light; set it +before the fire to rise; then make it up into buns of the size of a +penny roll, handling them as little as possible. Twenty minutes will +bake them sufficiently. + + +_Butter, to make without churning._ + +Tie up cream in a fine napkin, and then in a coarse cloth, as you would +a pudding: bury it two feet under ground; leave it there for twelve +hours, and when you take it up it will be converted into butter. + + +_Black Butter._ + +To one quart of black gooseberries put one pint of red currants, picked +into an earthen jar. Stop it very close, and set it in a pot of cold +water over the fire to boil till the juice comes out. Then strain it, +and to every pint of liquor put a pound of sugar; boil and skim it till +you think it done enough: put it in flat pots, and keep it in a dry +place. It will either turn out or cut in slices. + + +_Spanish Butter._ + +Take two gallons of new milk, boil it, and, when you take it off the +fire, put in a quart of cream, giving it a stir; then pour it through a +sieve into an earthen pan: lay some sticks over your pan, and cover it +with a cloth; if you let it stand thus two days, it will be the better. +Skim off the cream thick, and sweeten it to your taste; you may put in a +little orange-flower water, and whip it well up. + + +_Cake._ + +Five pounds of flour dried, six pounds of currants, a quart of boiled +cream, a pound and a half of butter, twenty eggs, the whites of six +only, a pint of ale yest, one ounce of cinnamon finely beaten, one ounce +of cloves and mace also well beaten, a quarter of a pound of sugar, a +little salt, half a pound of orange and citron. Put in the cream and +butter when it is just warm; mix all well together, and let it stand +before the fire to rise. Put it into your hoop, and leave it in the oven +an hour and a quarter. The oven should be as hot as for a manchet. + + +_An excellent Cake._ + +Beat half a pound of sifted sugar and the same quantity of fresh butter +to a cream, in a basin made warm; mixing half a pound of flour well +dried, six eggs, leaving out four whites, and one table-spoonful of +brandy. The butter is to be beaten in first, then the flour, next the +sugar, the eggs, and lastly, the brandy. Currants or caraways may be +added at pleasure. It must be beaten an hour, and put in the oven +immediately. + + +_A great Cake._ + +Take six quarts of fine flour dried in an oven, six pounds of currants, +five pounds of butter, two pounds and a half of sugar, one pound of +citron, three quarters of a pound of orange-peel, and any other +sweetmeat you think proper; a pound of almonds ground very small, a few +coriander seeds beat and sifted, half an ounce of mace, four nutmegs, +sixteen eggs, six of the whites, half a pint of sack, and half a pint of +ale yest. + + +_Light Cake._ + +One pound of the finest flour, one ounce of powdered sugar, five ounces +of butter, three table-spoonfuls of fresh yest. + + +_A nice Cake._ + +Take nine eggs; beat the yolks and whites separately; the weight of +eight eggs in sugar, and five in flour: whisk the eggs and the sugar +together for half an hour; then put in the flour, just before the oven +is ready to bake it. Both the sugar and the flour must be sifted and +dried. + + +_A Plain Cake._ + +Take a pound of flour, well dried and sifted; add to it one pound of +sugar also dried and sifted; take one pound of butter, and work it in +your hands till it is like cream; beat very light the yolks of ten eggs +and six whites. Mix all these by degrees, beating it very light, and a +little sack and brandy. It must not stand to rise. If you choose fruit, +add one pound of currants, washed, picked, and dried. + + +_A very rich Cake._ + +Two pounds and a half of fresh butter, twenty-four eggs, three-pounds of +flour, one pound and a half of sugar, one ounce of mixed spice, four +pounds of currants, half a jar of raisins, half of sweet almonds, a +quarter of a pound of citron, three quarters of orange and lemon, one +gill of brandy, and one nutmeg. First work the butter to a cream; then +beat the sugar well in; whisk the eggs half an hour; mix them with the +butter and sugar; put in the spice and flour; and, when the oven is +ready, mix in the brandy, fruit, and sweetmeats. It will take one hour +and a half beating. Let it bake three hours. + + +_Cake without butter._ + +Beat up eight eggs for half an hour. Have ready powdered and sifted one +pound of loaf sugar; shake it in, and beat it half an hour longer. Put +to it a quarter of a pound of sweet almonds beat fine with orange-flower +water; grate the rind of a lemon into the almonds, and squeeze in the +juice. Mix all together. Just before you put it in the oven, add a +quarter of a pound of dry flour; rub the hoop or tin with butter. An +hour and a half will bake it. + + +_Another._ + +Take ten eggs and the whites of five; whisk them well, and beat in one +pound of finely sifted sugar, and three quarters of a pound of flour: +the flour to be put in just before the cake is going to the oven. + + +_Almond Cake._ + +Take a pound of almonds; blanch them in cold water, and beat them as +small as possible in a stone mortar with a wooden pestle, putting in, as +you beat them, some orange-flower water. Then take twelve eggs, leaving +out half of the whites; beat them well; put them to your almonds, and +beat them together, above an hour, till it becomes of a good thickness. +As you beat it, sweeten it to your taste with double-refined sugar +powdered, and when the eggs are put in add the peel of two large lemons +finely rasped. When you beat the almonds in the mortar with +orange-water, put in by degrees about four spoonfuls of citron water or +ratafia of apricots, or, for want of these, brandy and sack mixed +together, two spoonfuls of each. The cake must be baked in a tin pan; +flour the pan before you put the cake into it. To try if it is done +enough, thrust a straw through it, and if the cake sticks to the straw +it is not baked enough; let it remain till the straw comes out clean. + + +_Another._ + +Take twelve eggs, leaving out half the whites; beat the yolks by +themselves till they look white; put to them by degrees one pound of +fine sifted sugar; put in, by a spoonful at a time, three quarters of a +pound of fine flour, well dried and sifted, with the whites of the eggs +well beaten, and continue this till all the flour and the whites are in. +Then beat very fine half a pound of fine almonds, with sack and brandy, +to prevent their oiling; stir them into the cake. Bake it three quarters +of an hour. Ratafia cake is made in the same manner, only keep out two +ounces of the almonds, and put in their stead two of apricot kernels; if +you have none, use bitter almonds. + + +_Almond Cakes._ + +Take one pound of almonds, blanch them; then take one pound of +double-refined sugar, beaten very small; crack the almonds, one by one, +upon the tops; put them into the sugar; mix them, and then beat them +well together till they will work like paste. Make them into round +cakes; take double-refined sugar, pounded and sifted, beat together with +the white of an egg, and, when the cakes are hardened in the oven, take +them out, and cover one side with sugar with a feather; then put them +into the oven again, and, when one side is hardened, take them out and +do the same on the other side. Set them in again to harden, and +afterwards lay them up for use. + + +_Clear Almond Cakes._ + +Take the small sort of almonds; steep them in cold water till they will +blanch, and as you blanch them throw them into water. Wipe them dry, and +beat them in a stone mortar, with a little rose-water, and as much +double-refined sugar, sifted, as will make them into clear paste. Roll +them into any size you please; then dry them in an oven after bread has +been drawn, so that they may be dry on both sides; when they are cold, +make a candy of sugar; wet it a little with rose-water; set it on the +fire; stir it till it boils, then take it off, and let it cool a little. +With a feather spread it over the cakes on one side; lay them upon +papers on a table; take the lid of a baking-pan, put some coals on it, +and set it over the cakes to raise the candy quickly. When they are +cold, turn the other side, and serve it in the same manner. + + +_Apple Cake._ + +Take one pound and a half of white sugar, two pounds of apples, pared +and cut thin, and the rind of a large lemon; put a pint of water to the +sugar, and boil it to a syrup; put the apples to it, and boil it quite +thick. Put it into a mould to cool, and send it cold to table, with a +custard, or cream poured round it. + + +_Another._ + +One pound of apples cut and cored, one pound of sugar put to a quarter +of a pint of water, so as to clarify the sugar, with the juice and peel +of a lemon, and a little Seville orange. Boil it till it is quite stiff; +put it in a mould; when cold it will turn out. You may put it into a +little warm water to keep it from breaking when taken out. + + +_Apricot Clear Cakes._ + +Make a strong apple jelly, strain it, and put apricots into it to boil. +Slit the apricots well, cover them with sugar, and boil them clear. +Strain them, and put them in the candy when it is almost boiled up; and +then put in your jelly, and scald it. + + +_Biscuit Cake._ + +Take eggs according to the size of the cake, weigh them, shells and all; +then take an equal weight of sugar, sifted very fine, and half the +weight of fine flour, well dried and sifted. Beat the whites of the eggs +to snow; then put the yolks in another pan; beat them light, and add the +sugar to them by degrees. Beat them until very light; then put the snow, +continuing to beat; and at last add by degrees the flour. Season with +lemon-peel grated, or any peel you like; bake it in a slow oven, but hot +enough to make it rise. + + +_Bread Cake._ + +Take two pounds of flour, a quarter of a pound of butter, four eggs, one +spoonful of good yest, half a pound of currants, half a pound of Lisbon +sugar, some grated lemon-peel, and nutmeg. Melt the butter and sugar in +a sufficient quantity of new milk to make it of a proper stiffness. Set +it to rise for two hours and a half before the fire, and bake it in an +earthen pan or tin in a quick oven, of a light brown. + +Caraway seeds may be added--two ounces to the above quantity. + + +_Breakfast Cakes._ + +To a pound of fine flour take two ounces of fresh butter, which rub very +well in with a little salt. Beat an egg smooth, and mix a spoonful of +light yest with a little warm milk. Mix as much in the flour as will +make a batter proper for fritters; then beat it with your hand till it +leaves the bottom of the bowl in which it is made. Cover it up for three +or four hours; then add as much flour as will form a paste proper for +rolling up; make your cakes half an hour before you put them into the +oven; prick them in the middle with a skewer, and bake them in a quick +oven a quarter of an hour. + + +_Excellent Breakfast Cakes._ + +Water the yest well that it may not be bitter; change the water very +often; put a very little sugar and water to it just as you are going to +use it; this is done to lighten and set it fermenting. As soon as you +perceive it to be light, mix up with it new milk warmed, as if for other +bread; put no water to it; about one pound or more of butter to about +sixteen or eighteen cakes, and a white of two of egg, beat very light; +mix all these together as light as you can; then add flour to it, and +beat it at least a quarter of an hour, until it is a tough light dough. +Put it to the fire and keep it warm, and warm the tins on which the +cakes are to be baked. When the dough has risen, and is light, beat it +down, and put it to the fire again to rise, and repeat this a second +time; it will add much to the lightness of the cakes. Make them of the +size of a saucer, or thereabouts, and not too thick, and bake them in a +slow oven. The dough, if made a little stiffer, will be very good for +rolls; but they must be baked in a quicker oven. + + +_Bath Breakfast Cakes._ + +A pint of thin cream, two eggs, three spoonfuls of yest, and a little +salt. Mix all well together with half a pound of flour. Let it stand to +rise before you put it in the oven. The cakes must be baked on tins. + + +_Butter Cake._ + +Take four pounds of flour, one pound of currants, three pounds of +butter, fourteen eggs, leaving out the whites, half an ounce of mace, +one pound of sugar, half a pint of sack, a pint of ale yest, a quart of +milk boiled. Take it off, and let it cool. Rub the butter well in the +floor; put in the sugar and spice, with the rest of the ingredients; wet +it with a ladle, and beat it well together. Do not put the currants till +the cake is ready to go into the oven. Butter the dish, and heat the +oven as hot as for wheaten bread. You must not wet it till the oven is +ready. + + +_Caraway Cake._ No. 1. + +Melt two pounds of fresh butter in tin or silver; let it stand +twenty-four hours; then rub into it four pounds of fine flour, dried. +Mix in eight eggs, and whip the whites to a froth, a pint of the best +yest, and a pint of sack, or any fine strong sweet wine. Put in two +pounds of caraway seeds. Mix all these ingredients thoroughly; put the +paste into a buttered pan, and bake for two hours and a half. You may +mix with it half an ounce of cloves and cinnamon. + + +_Caraway Cake._ No. 2. + +Take a quart of flour, a quarter of a pint of good ale yest, three +quarters of a pound of fresh butter, one quarter of a pound of almonds, +three quarters of a pound of caraway comfits, a handful of sugar, four +eggs, leaving out two of the whites, new milk, boiled and set to cool, +citron, orange, and lemon-peel, at your discretion, and two spoonfuls of +sack. First rub your flour and yest together, then rub in the butter, +and make it into a stiff batter with the milk, eggs, and sack; and, when +you are ready to put it into the oven, add the other ingredients. Butter +your hoop and the paper that lies under. This cake will require about +three quarters of an hour baking; if you make it larger, you must allow +more time. + + +_Caraway Cake._ No. 3. + +Take four quarts of flour, well dried, and rub into it a pound and a +quarter of butter. Take a pound of almonds, ground with rose-water, +sugar, and cream, half an ounce of mace, and a little cinnamon, beaten +fine, half a pound of citron, six ounces of orange-peel, some dried +apricots, twelve eggs, four of the whites only, half a pound of sugar, a +pint of ale yest, a little sack, and a quart of thick cream, well +boiled. When your cream is nearly cold, mix all these ingredients well +together with the flour; set the paste before the fire to rise; put in +three pounds of double-sugared caraways, and let it stand in the hoop an +hour and a quarter before it is put into the oven. + + +_Small Caraway Cakes._ + +Take one quart of fine flour, fourteen ounces of butter, five or six +spoonfuls of ale yest, three yolks of eggs, and one white; mix all these +together, with so much cream as will make it into a paste; lay it before +the fire for half an hour; add to it a handful of sugar, and half a +pound of caraway comfits; and when you have worked them into long cakes, +wash them over with rose-water and sugar, and pick up the top pretty +thick with the point of a knife. Your oven must not be hotter than for +manchet. + + +_Cocoa-nut Cakes._ + +Grate the cocoa-nut on a fine bread grater; boil an equal quantity of +loaf-sugar, melted with six table-spoonfuls of rose-water; take off all +the scum; throw in the grated cocoa-nut, and let it heat thoroughly in +the syrup, and keep constantly stirring, to prevent its burning to the +bottom of the pan. Have ready beaten the yolks of eight eggs, with two +table-spoonfuls of rose-water; throw in the cocoa-nut by degrees, and +keep beating it with a wooden slice one hour; then fill your pans, and +send them to the oven immediately, or they will be heavy. + + +_Currant clear Cakes._ + +Take the currants before they are very ripe, and put them into water, +scarcely enough to cover them; when they have boiled a little while, +strain them through a woollen bag; put a pound and a quarter of fine +sugar, boiled to a candy; then put a pint of the jelly, and make it +scalding hot: put the whole into pots to dry, and, when jellied, turn +them on glasses. + + +_Egg Cake._ + +Beat eight eggs, leaving out half the whites, for half an hour; half a +pound of lump-sugar, pounded and sifted, to be put in during that time; +then, by degrees, mix in half a pound of flour. Bake as soon after as +possible. Butter the tin. + + +_Enamelled Cake._ + +Beat one pound of almonds, with three quarters of a pound of fine sugar, +to a paste; then put a little musk, and roll it out thin. Cut it in what +shape you please, and let it dry. Then beat up isinglass with white of +eggs, and cover it on both sides. + + +_Epsom Cake._ + +Half a pound of butter beat to a cream, half a pound of sugar, four +eggs, whites and yolks beat separately, half a quartern of French roll +dough, two ounces of caraway seeds, and one tea-spoonful of grated +ginger: if for a plum-cake, a quarter of a pound of currants. + + +_Ginger Cakes._ + +To a pound of sugar put half an ounce of ginger, the rind of a lemon, +and four large spoonfuls of water. Stir it well together, and boil it +till it is a stiff candy; then drop it in small cakes on a wet table. + + +_Ginger or Hunting Cakes._ No. 1. + +Take three pounds of flour, two pounds of sugar, one pound of butter, +two ounces of ginger, pounded and sifted fine, and a nutmeg grated. Rub +these ingredients very fine in the flour, and wet it with a pint of +cream, just warm, sufficiently to roll out into thin cakes. Bake them in +a slack oven. + + +_Ginger or Hunting Cakes._ No. 2. + +Rub half a pound of butter into a pound of flour; add a quarter of a +pound of powder-sugar, one ounce of ginger, beat and sifted, the yolks +of three eggs, and one gill of cream. A slow fire does them best. + + +_Ginger or Hunting Cakes._ No. 3. + +One ounce of butter, one ounce of sugar, twelve grains of ginger, a +quarter of a pound of flour, and treacle sufficient to make it into a +paste; roll it out thin, and bake it. + + +_Gooseberry clear Cakes._ + +Take the gooseberries very green; just cover them with water, and, when +they are boiled and mashed, strain them through a sieve or woollen bag, +and squeeze it well. Then boil up a candy of a pound and a quarter of +fine sugar to a pint of the jelly; put it into pots to dry in a stove, +and, when they jelly, turn them out on glasses. + + +_Jersey Cake._ + +To a pound of flour take three quarters of a pound of fresh butter +beaten to a cream, three quarters of a pound of lump sugar finely +pounded, nine eggs, whites and yolks beaten separately, nutmeg to your +taste. Add a glass of brandy. + + +_Jersey Merveilles._ + +One pound of flour, two ounces of butter, the same of sugar, a spoonful +of brandy, and five eggs. When well mixed, roll out and make into fancy +shapes, and boil in hot lard. The Jersey shape is a true-lover's knot. + + +_London Wigs._ + +Take a quarter of a peck of flour; put to it half a pound of sugar, and +as much caraways, smooth or rough, as you like; mix these, and set them +to the fire to dry. Then make a pound and half of butter hot over a +gentle fire; stir it often, and add to it nearly a quart of milk or +cream; when the butter is melted in the cream, pour it into the middle +of the flour, and to it add a couple of wine-glasses of good white wine, +and a full pint and half of very good ale yest; let it stand before the +fire to rise, before you lay your cakes on the tin plates to bake. + + +_Onion Cake._ + +Slice onions thin; set them in butter till they are soft, and, when they +are cold, put into a pan to a quart basin of these stewed onions three +eggs, three spoonfuls of fine dried bread crumbs, salt, and three +spoonfuls of cream. Put common pie-crust in a tin; turn it up all round, +like a cheesecake, and spread the onions over the cake; beat up an egg, +and with a brush spread it in, and bake it of a fine yellow. + + +_Orange Cakes._ + +Put the Seville oranges you intend to use into water for two days. Pare +them very thick, and boil the rind tender. Mince it fine; squeeze in the +juice; take out all the meat from the strings and put into it. Then take +one-fourth more than its weight in double-refined sugar; wet it with +water, and boil it almost to sugar again. Cool it a little; put in the +orange, and let it scald till it looks clear and sinks in the syrup, but +do not let it boil. Put it into deep glass plates, and stove them till +they are candied on the tops. Turn them out, and shape them as you +please with a knife. Continue to turn them till they are dry; keep them +so, and between papers. + +Lemon cakes are made in the same way, only with half the juice. + + +_Another way._ + +Take three large oranges; pare and rub them with salt; boil them tender +and cut them in halves; take out the seeds; then beat your oranges, and +rub them through a hair sieve till you have a pound; add one pound and a +quarter of double-refined sugar, boiled till it comes to the consistency +of sugar, and put in a pint of strong juice of pippins and juice of +lemon; keep stirring it on the fire till the sugar is completely melted. + + +_Orange Clove Cake._ + +Make a very strong jelly of apples, and to every pint of jelly put in +the peel of an orange. Set it on a quick fire, and boil it well; then +run it through a jelly-bag and measure it. To every pint take a pound of +fine sugar; set it on the fire, make it scalding hot, and strain it from +the scum. Take the orange-peel, boiled very tender, shred it very small, +and put it into it; give it another scald, and serve it out. + +Lemon clove cake may be done the same way, but you must scald the peel +before the sugar is put in. + + +_Orange-flower Cakes._ + +Dip sugar in water, and let it boil over a quick fire till it is almost +dry sugar again. To half a pound of sugar, when it is perfectly clear, +add seven spoonfuls of water; then put in the orange-flowers: just give +the mixture a boil up; drop it on china or silver plates, and set them +in the sun till the cakes are dry enough to be taken off. + + +_Plum Cake._ No. 1. + +Take eight pounds and three quarters of fine flour well dried and +sifted, one ounce of beaten mace, one pound and a half of sugar. Mix +them together, and take one quart of cream and six pounds of butter, put +together, and set them over the fire till the butter is melted. Then +take thirty-three eggs, one quart of yest, and twelve spoonfuls of sack; +put it into the flour, stir it well together, and, when well mixed, set +it before the fire to rise for an hour. Then take ten pounds of currants +washed and dried, and set them to dry before the fire, one pound of +citron minced, one pound of orange and lemon-peel together, sliced. When +your oven is ready, stir your cake thoroughly; put in your sweetmeats +and currants; mix them well in, and put into tin hoops. The quantity +here given will make two large cakes, which will take two hours' baking. + + +_Plum Cake._ No. 2. + +One pound of fine flour well dried and sifted, three quarters of a pound +of fine sugar, also well dried and sifted. Work one pound to a cream +with a noggin of brandy; then add to it by degrees your sugar, +continuing to beat it very light. Beat the yolks of ten eggs extremely +light; then put them into the butter and sugar, a spoonful at a time; +beat the whites very light, and when you add the flour, which should be +by degrees, put in the whites a spoonful at a time; add a grated nutmeg +and a little beaten mace, and a good pound of currants, washed, dried, +and picked, with a little of the flour rubbed about them. Work them into +the cake. Cut in thin slices a quarter of a pound of blanched almonds, +and two ounces of citron and candied orange-peel. Between every layer of +cake, as you put it into the hoop, put in the sweetmeats, and bake it +two hours. + + +_Plum Cake._ No. 3. + +Rub one pound of butter into two pounds of flour; take one pound of +sugar, one pound of currants, and mix them with four eggs; make them +into little round cakes, and bake them on tins. Half this quantity is +sufficient to make at a time. + + +_Clear Plum Cake._ + +Make apple jelly rather strong, and strain it through a woollen bag. Put +as many white pear plums as will give a flavour to the jelly; let it +boil; strain it again through the bag, and boil up as many pounds of +fine sugar for a candy as you had pints of jelly; and when your sugar is +boiled very high, add your jelly; just scald it over the fire; put it in +little pots, and let it stand with a constant fire. + + +_Portugal Cakes._ + +Put one pound of fine sugar, well beaten and sifted, one pound of fresh +butter, five eggs, and a little beaten mace, into a flat pan: beat it up +with your hand until it is very light; then put in by degrees one pound +of fine flour well dried and sifted, half a pound of currants picked, +washed, and well dried; beat them together till very light; bake them in +heart pans in a slack oven. + + +_Potato Cakes._ + +Roast or bake mealy potatoes, as they are drier and lighter when done +that way than boiled; peel them, and beat them in a mortar with a little +cream or melted butter; add some yolks of eggs, a little sack, sugar, a +little beaten mace, and nutmeg: work it into a light paste, then make it +into cakes of what shape you please with moulds. Fry them brown in the +best fresh butter; serve them with sack and sugar. + + +_Pound Cake._ + +Take a pound of flour and a pound of butter; beat to a cream eight eggs, +leaving out the whites of four, and beat them up with the butter. Put +the flour in by degrees, one pound of sugar, a few caraway seeds, and +currants, if you like; half a pound will do. + + +_Another._ + +Take half a pound of butter, and half a pound of powdered lump-sugar; +beat them till they are like a cream. Then take three eggs, leaving out +the whites of two; beat them very well with a little brandy; then put +the eggs to the butter and sugar; beat it again till it is come to a +cream. Shake over it half a pound of dried flour; beat it well with your +hand; add half a nutmeg, half an ounce of caraway seeds, and what +sweetmeat you please. Butter the mould well. + + +_Pound Davy._ + +Beat up well ten eggs and half a pound of sugar with a little +rose-water; mix in half a pound of flour, and bake it in a pan. + + +_Clear Quince Cakes._ + +Take the apple quince, pare and core it; take as many apples as quinces; +just cover them with water, and boil till they are broken. Strain them +through a sieve or woollen bag, and boil up to a candy as many pounds of +sugar as you have of jelly, which put in your jelly; just let it scald +over the fire, and put it into paste in a stove. The paste is made thus: +Scald quinces in water till they are tender; then pare and scrape them +fine with a knife and put them into apple jelly; let it stand till you +think the paste sufficiently thickened, then boil up to a candy as many +pounds of sugar as you have of paste. + + +_Ratafia Cakes._ + +Bitter and sweet almonds, of each a quarter of a pound, blanched and +well dried with a napkin, finely pounded with the white of an egg; three +quarters of a pound of finely pounded sugar mixed with the almonds. Have +the whites of three eggs beat well, and mix up with the sugar and +almonds; put the mixture with a tea-spoon on white paper, and bake it in +a slow heat; when the cakes are cold, they come off easily from the +paper. When almonds are pounded, they are generally sprinkled with a +little water, otherwise they become oily. Instead of water take to the +above the white of an egg or a little more; to the whole of the above +quantity the whites of four eggs are used. + + +_Rice Cake._ + +Ground rice, flour and loaf-sugar, of each six ounces, eight eggs, +leaving out five of the whites, the peel of a lemon grated: beat all +together half an hour, and bake it three quarters of an hour in a quick +oven. + + +_Another._ + +Take one pound of sifted rice flour, one pound of fine sugar finely +beaten and sifted, and sixteen eggs, leaving out half the whites; beat +them a quarter of an hour at least, separately; then add the sugar, and +beat it with the eggs extremely well and light. When they are as light +as possible, add by degrees the rice-flour; beat them all together for +an hour as light as you can. Put in a little orange-flower water, or +brandy, and candied peel, if you like; the oven must not be too hot. + + +_Rock Cakes._ + +One pound of flour, half a pound of clarified butter, half a pound of +currants, half a pound of sugar; mix and pinch into small cakes. + + +_Royal Cakes._ + +Take three pounds of very fine flour, one pound and a half of butter, +and as much currants, seven yolks and three whites of eggs, a nutmeg +grated, a little rose-water, one pound and a half of sugar finely +beaten; knead it well and light, and bake on tins. + + +_Savoy or Sponge Cake._ + +Take twelve new-laid eggs, and their weight in double refined sugar; +pound it fine, and sift it through a lawn sieve; beat the yolks very +light, and add the sugar to them by degrees; beat the whole well +together till it is extremely light. Whisk the whites of the eggs to a +strong froth; then mix all together by adding the yolks and the sugar to +the whites. Have ready the weight of seven eggs in fine flour very well +dried and sifted; stir it in by degrees, and grate in the rind of a +lemon. Butter a mould well, and bake in a quick oven. About half an hour +or forty minutes will do it. + + +_Another._ + +Take one pound of Jordan and two ounces of bitter almonds; blanch them +in cold water, and beat them very fine in a mortar, adding orange-flower +and rose-water as you beat them to prevent their oiling. Then beat +eighteen eggs, the whites separately to a froth, and the yolks extremely +well, with a little brandy and sack. Put the almonds when pounded into a +dry, clean, wooden bowl, and beat them with your hand extremely light, +with one pound of fine dried and sifted sugar; put the sugar in by +degrees, and beat it very light, also the peels of two large lemons +finely grated. Put in by degrees the whites of the eggs as they rise to +a froth, and in the same manner the yolks, continuing to beat it for an +hour, or until it is as light as possible. An hour will bake it; it must +be a quick oven; you must continue to beat the cake until the oven is +ready for it. + + +_Seed Cake._ No. 1. + +Heat a wooden bowl, and work in three pounds of butter with your hands, +till it is as thin as cream; then work in by degrees two pounds of fine +sugar sifted, and eighteen eggs well beaten, leaving out four of the +whites; put the eggs in by degrees. Take three pounds of the finest +flour, well dried and sifted, mixed with one ounce and a half of caraway +seeds, one nutmeg, and a little mace; put them in the flour as you did +the sugar, and beat it well up with your hands; put it in your hoop; and +it will take two hours' baking. You may add sweetmeats if you like. The +dough must be made by the fire, and kept constantly worked with the +hands to mix it well together. If you have sweetmeats, put half a pound +of citron, a quarter of a pound of lemon-peel, and put the dough lightly +into the hoop, just before you send it to the oven, without smoothing it +at top, for that makes it heavy. + + +_Seed Cake._ No. 2. + +Take a pound and a half of butter; beat it to a cream with your hand or +a flat stick; beat twelve eggs, the yolks in one pan and the whites in +another, as light as possible, and then beat them together, adding by +degrees one pound and a half of well dried and sifted loaf-sugar, and a +little sack and brandy. When the oven is nearly ready, mix all together, +with one pound and a half of well dried and sifted flour, half a pound +of sliced almonds, and some caraway seeds: beat it well with your hand +before you put it into the hoop. + + +_Seed Cake._ No. 3, _called Borrow Brack._ + +Melt one pound and a half of butter in a quart of milk made warm. Mix +fourteen eggs in half a pint of yest. Take half a peck of flour, and one +pound of sugar, both dried and sifted, four ounces of caraway seeds, and +two ounces of beaten ginger. Mix all well together. First put the eggs +and the yest to the flour, then add the butter and the milk. Make it +into a paste of the substance of that for French bread; if not flour +enough add what is sufficient; and if too much, put some warm new milk. +Let it stand for above half an hour at the fire, before you make it up +into what form you please. + + +_Shrewsbury Cakes._ + +Take three pounds and a half of fresh butter, work the whey and any salt +that it may contain well out of it. Take four pounds of fine flour well +dried and sifted, one ounce of powdered cinnamon, five eggs well beaten, +and two pounds of loaf-sugar well dried and sifted. Put them all into +the flour, and work them well together into a paste. Make it into a +roll; cut off pieces for cakes and work them well with your hands. This +quantity will make above six dozen of the size of those sold at +Shrewsbury. They require great care in baking; a short time is +sufficient, and the oven must not be very hot. + + +_Sponge Cake._ + +Take seven eggs, leaving out three whites; beat them well with a whisk; +then take three quarters of a pound of lump-sugar beat fine: put to it a +quarter of a pint of boiling water, and pour it to the eggs; then beat +it half an hour or more; when you are just going to put it in the oven, +add half a pint of flour well dried. You must not beat it after the +flour is in. Put a paper in the tin. A quick oven will bake this +quantity in an hour. It must not be beaten with a spoon, as it will make +it heavy. + + +_Another._ + +Take twelve eggs, leaving out half the whites; beat them to froth; shake +in one pound of lump-sugar, sifted through a fine sieve, and three +quarters of a pound of flour well dried; put in the peel of two lemons +grated and the juice of one; beat all well in with a fork. + + +_Sugar Cakes._ + +Take half a pound of sugar, half a pound of butter, two ounces of flour, +two eggs, but the white of one only, a little beaten mace, and a little +brandy. Mix all together into a paste with your hands; make it into +little cakes, and bake them on tins. You may put in six ounces of +currants, if you like. + + +_Little Sugar Cakes._ + +Take double-refined sugar and sift it very fine; beat the white of an +egg to a froth; take gum-dragon that has been steeped in juice of lemon +or orange-flower water, and some ambergris finely beaten with the sugar. +Mix all these together in a mortar, and beat it till it is very white; +then roll it into small knobs, or make it into small loaves. Lay them on +paper well sugared, and set them into a very gentle oven. + + +_Sweet Cakes._ + +Take half a pound of butter, and beat it with a spoon till it is quite +soft; add two eggs, well beaten, half a pound of currants, half a pound +of powdered sugar, and a pound of flour, mixed by degrees with the +butter. Drop it on, and bake them. Blanched almonds, powdered to paste, +instead of currants, are excellent. + + +_Tea Cakes._ + +Take loaf sugar, finely powdered, and butter, of each a quarter of a +pound, about half a pound of flour, dried before the fire, a +walnut-shellful of caraway seeds, just bruised, and one egg. Work all +together into a paste, adding a spoonful of brandy. Roll the paste out +to the thickness of a half-crown, and cut it with a tea-cup. Flour a +tin, and lay the cakes upon it. Take the white of an egg, well beaten +and frothed, dip a feather in this, and wash them over, and then grate +upon them a little fine sugar. Put them into a slackish oven, till they +are of a very pale brown. + + +_Dry Tea Cakes._ + +Boil two ounces of butter in a pint of skimmed milk; let it stand till +it is as cold as new milk; then put to it a spoonful of light yest, a +little salt, and as much flour as will make it a stiff paste. Work it as +much, or more, than you would do brown bread; let it lie half an hour to +rise; then roll it into thin cakes; prick them very well quite through, +to prevent their blistering, and bake them on tin plates in a quick +oven. To keep crisp, they must be hung up in the kitchen, or where there +is a constant fire. + + +_Thousand Cake._ + +One pound of flour, half a pound of butter, six ounces of sugar, five +eggs, leaving out three whites; rub the flour, butter, and sugar, well +together; pour the eggs into it; work it up well; roll it out thin, and +cut them with a glass of what size you please. + + +_Tunbridge Cakes._ + +One pound and a half of flour, one pound of butter; rub the butter into +the flour; strew in a few caraways, and add the yolks of two eggs, first +beaten, and as much water as will make it into a paste: roll it out +thin, and prick it with a jagging iron; run the cakes into what shape +you please, or cut them with a glass. Just as you put them into the +oven, sift sugar on them, and a very little when they come out. The oven +must be as hot as for manchets. Bake them on paper. + + +_Veal Cake._ + +Take thin slices of veal, and fat and lean slices of ham, and lay the +bottom of a basin or mould with one slice of each in rows. Chop some +sweet-herbs very small, and fill the basin with alternate layers of veal +and ham, sprinkling every layer with the herbs. Season to your taste; +and add some hard yolks of eggs. When the basin is full, pour in some +gravy. Put a plate on the top, and a weight on it to keep the meat +close. Bake it about an hour and a half, and do not turn it out till +next day. + + +_Yorkshire Cakes._ + +Take two pounds of flour, three ounces of butter, the yolks of two eggs, +three spoonfuls of yest that is not bitter; melt the butter in half a +pint of milk; then mix them all well together; let it stand one hour by +the fire to rise; then roll the dough into cakes pretty thin. Set them a +quarter of an hour longer to the fire to rise; bake them on tins in a +moderate oven; toast and butter them as you do muffins. + + +_Calves' Foot Jelly._ No. 1. + +To two calves' feet put a gallon of water, and boil it to two quarts; +run it through a sieve, and let it stand till it is cold; then take off +all the fat, and put the jelly in a pan, with a pint of white wine, the +juice of two lemons, sugar to your taste, and the whites of six eggs. +Stir these together near half an hour, then strain it through a +jelly-bag; put a piece of lemon-peel in the bag; let it pass through the +bag till it is clear. If you wish this jelly to be very clear and +strong, add an ounce of isinglass. + + +_Calves' Foot Jelly._ No. 2. + +Boil four calves' feet in three quarts of water for three or four hours, +or till they will not hold together, now and then skimming off the fat. +The liquor must be reduced to a quart. When you have quite cleared it +from the fat, which must be done by papering it over, add to it nearly a +bottle of white wine, sherry is the best, the juice of four or five +lemons, the peel also pared very thin, so that no white is left on it, +and sugar to your taste. Then beat up six whites of eggs to a stiff +froth, and with a whisk keep stirring it over the fire till it boils. +Then pour it into the jelly-bag, and keep changing it till it comes +clear. This quantity will produce about a quart of jelly strong enough +to turn out of moulds. + + +_Calves' Foot Jelly._ No. 3. + +Take two feet to two quarts of water; reduce it to three pints of jelly. +Then add the juice and peel of four lemons, one ounce of isinglass, the +shells and whites of four eggs, a little cinnamon, mace, and allspice, +and a good half pint of Madeira. + + +_Calves' Foot Jelly._ No. 4. + +Stew a calf's foot slowly to a jelly. Melt it with a little wine, sugar, +and lemon-peel. + + +_Cheese, to make._ + +Strain some milk into a cheese tub, as warm as you can from the cow; put +into it a large quantity of strong runnet, about a spoonful to sixty +quarts; stir it well with a fleeting dish; and cover it close with a +wooden cover, made to fit your tub. About the middle of June, let it +stand thus three quarters of an hour, in hotter weather less, in cold +weather somewhat longer. When it is come, break it pretty small with a +dish, and stir it gently till it is all come to a curd; then press it +down gently with your dish and hand, so that the whey do not rise over +it white; after the whey is pretty well drained and the curd become +tolerably hard, break it into a vat very small, heaped up as high as +possible, and press it down, at first gently and then harder, with your +hands, till as much whey as possible can be got out that way, and yet +the curd continues at least two inches above the vat; otherwise the +cheese will not take press, that is, will be sour, and full of eyes and +holes. + +Then put the curd into one end of a good flaxen cloth, and cover it with +the other end, tucking it in with a wooden cheese knife, so as to make +it lie smooth and keep the curd quite in; then press it with a heavy +weight or in a press, for five or six hours, when it will be fit to turn +into a dry cloth, in which press it again for four hours. Then take it +out, salt it well over, or it will become maggoty, and put it into the +vat again for twelve hours. Take it out; salt it a second time; and +leave it in a tub or on a dresser four days, turning it every day. This +done, wash it with cold water, wipe it with a dry cloth, and store it up +in your cheese-loft, turning and wiping it every day till it is quite +dry. The reason of mouldiness, cracks, and rottenness within, is the not +well pressing, turning, or curing, the curd and cheese. + + +_The best Cheese in the world._ + +To make a cheese in the style of Stilton cheese, only much better, take +the new milk of seven cows, with the cream from the milk of seven cows. +Heat a gallon of water scalding hot, and put into it three or four +handfuls of marigolds bruised a little; strain it into the tub +containing the milk and cream, and put to it some runnet, but not so +much as to make it come very hard. Put the curd into a sieve to drain; +do not break it all, but, as the whey runs out, tie up the cloth, and +let it stand half an hour or more. Then cut the curd in pieces; pour +upon it as much cold water as will cover it, and let it stand half an +hour. Put part of it into a vat or a hoop nearly six inches deep; break +the top of it a little, just to make it join with the other, and strew +on it a very little salt; then put in the other part, lay a fifty-pound +weight upon it, and let it stand half an hour. Turn it, and put it into +the press. Turn it into wet clean cloths every hour of the day. Next +morning salt it; and let it lie in the salt a night and a day. Keep it +swathed tight, till it begins to dry and coat, and keep it covered with +a clean cloth for a long time. + +The month of August is the best time for making this cheese, which +should be kept a year before it is cut. + + +_Cheese, to stew._ + +Scrape some rich old cheese into a saucepan, with a small piece of +butter and a spoonful of cream. Let it stew till it is smooth; add the +yolk of one egg; give it a boil all together. Serve it up on a buttered +toast, and brown it with a salamander. + + +_Cream Cheese._ + +Take a basin of thick cream, let it stand some time; then salt it, put a +thin cloth over a hair-sieve, and pour the cream on it. Shift the cloth +every day, till it is proper; then wrap the cheese up to ripen in nettle +or vine leaves. + + +_Another._ + +Take a quart of new milk and a quart of cream; warm them together, and +put to it a spoonful of runnet; let it stand three hours; then take it +out with a skimming-dish; break the curd as little as possible; put it +into a straw vat, which is just big enough to hold this quantity; let it +stand in the vat two days; take it out, and sprinkle a little salt over +it; turn it every day, and it will be ready in ten days. + + +_Princess Amelia's Cream Cheese._ + +Wash the soap out of a napkin; double it to the required size, and put +it wet into a pewter soup-plate. Put into it a pint of cream; cover it, +and let it stand twenty-four hours unless the weather is very hot, in +which case not so long. Turn the cheese in the napkin: sprinkle a little +salt over it, and let it stand twelve hours. Then turn it into a very +dry napkin out of which all soap has been washed, and salt the other +side. It will be fit to eat in a day or two according to the weather. +Some keep it in nut leaves to ripen it. + + +_Irish Cream Cheese._ + +Take a quart of very thick cream, and stir well into it two spoonfuls of +salt. Double a napkin in two, and lay it in a punch-bowl. Pour the cream +into it; turn the four corners over the cream, and let it stand for two +days. Put it into a dry cloth within a little wooden cheese-vat; turn it +into dry cloths twice a day till it is quite dry, and it will be fit to +eat in a few days. Keep it in clean cloths in a cool place. + + +_Rush Cheese._ + +Take a quart of cream, put to it a gill of new milk; boil one half of it +and put it to the other; then let it stand till it is of the warmth of +new milk, after which put in a little earning, and, when sufficiently +come, break it as little as you can; put it into a vat that has a rush +bottom, lay it on a smooth board, and turn it every day till ripe. + + +_Winter Cream Cheese._ + +Take twenty quarts of new milk warm from the cow; strain it into a tub; +have ready four quarts of good cream boiled to put to it, and about a +quart of spring water, boiling hot, and stir all well together; put in +your earning, and stir it well in; keep it by the fire till it is well +come. Then take it gently into a sieve to whey it, and after that put it +into a vat, either square or round, with a cheese-board upon it, of two +pounds weight at first, which is to be increased by degrees to six +pounds; turn it into dry cloths two or three times a day for a week or +ten days, and salt it with dry salt, the third day. When you take it out +of the vat, lay it upon a board, and turn and wipe it every other day +till it is dry. It is best to be made as soon as the cows go into fog. + +The cheeses are fit to eat in Lent, sometimes at Christmas, according to +the state of the ground. + + +_To make Cream Cheese without Cream._ + +Take a quart of milk warm from the cow and two quarts of boiling water. +When the curd is ready for the cheese-vat, put it in, without breaking +it, by a dishful at a time, and fill it up as it drains off. It must not +be pressed. The cheese-vat should have holes in it all over like a +colander. Take out the cheese when it will bear it, and ripen it upon +rushes: it must be more than nine inches deep. + + +_Damson Cheese._ + +Take the damsons full ripe, and squeeze out the stones, which put into +the preserving-pan, with as much water as will cover them: let them +simmer till the stones are quite clear, and put your fruit into the +liquor. Take three pounds of good powder sugar to six pounds of fruit; +boil it very fast till quite thick; then break the stones, and put the +whole kernels into it, before you put it into moulds for use. + + +_Another._ + +Boil up one pound of damsons with three quarters of a pound of sugar; +when the fruit begins to break, take out the stones and the skins; or, +what is a better way, pulp them through a colander. Then peel and put in +some of the kernels; boil it very high; it will turn out to the shape of +any pots or moulds, and is very good. + + +_French Cheese._ + +Boil two pints of milk and one of cream, with a blade of mace and a +little cinnamon: put the yolks of three eggs and the whites of two, well +beaten, into your milk, and set on the fire again, stirring it all the +while till it boils. Take it off, and stir it till it is a little +cooled; then put in the juice of two lemons, and let it stand awhile +with the lemons in it. Put it in a linen strainer, and hang it up to +drain out the whey. When it is drained dry, take it down, and put to it +a spoonful or two of rose-water, and sweeten it to your taste: put it +into your pan, which must be full of holes; let it stand a little; put +it into your dish with cream, and stick some blanched almonds about it. + + +_Italian Cheese._ + +One quart of cream, a pint of white wine, the juice of three lemons, a +little lemon-peel, and sugar to your taste; beat it with a whisk a +quarter of an hour; then pour it on a buttered cloth, over a sieve, to +drain all night, and turn it out just before it is sent to table. Strew +comfits on the top, and garnish as you like. + + +_Lemon Cheese--very good._ + +Into a quart of thick sweet cream put the juice of three lemons, with +the rind finely grated; sweeten it to your taste; beat it very well; +then put it into a sieve, with some fine muslin underneath it, and let +it stand all night. Next day turn it out, and garnish with preserved +orange or marmalade. + +Half the above quantity makes a large cheese. Do not beat it till it +comes to butter, but only till it is near coming. It is a very pretty +dish. + + +_Cheesecake._ No. 1. + +Take four quarts of new milk and a pint of cream; put in a blade or two +of mace, with a bag of ambergris; set it with as much runnet as will +bring it to a tender curd. When it has come, break it as you would a +cheese, and, when you have got what whey you can from it, put it in a +cloth and lay it in a pan or cheese-hoop, placing on it a weight of five +or six pounds, and, when you find it well pressed out, put it into an +earthen dish, bruising it very small with a spoon. Then take two ounces +of almonds, blanch and beat them with rose-water and cream; mix these +well together among your curd; sweeten them with loaf-sugar; put in +something more than a quarter of a pound of fresh butter, with the yolks +of six eggs mixed together. When you are ready to put it into crust, +strew in half a pound of currants; let the butter boil that you make +your crust with; roll out the cakes very thin. The oven must not be too +hot, and great care must be taken in the baking. When they rise up to +the top they are sufficiently done. + + +_Cheesecake._ No. 2. + +Blanch half a pound of the best sweet almonds, and beat them very fine. +Add two spoonfuls of orange-flower or rose-water, half a pound of +currants, half a pound of the finest sugar, beaten and sifted, and two +quarts of thick cream, which must be kept stirred over a gentle fire. +When almost cold, add eight eggs, leaving out half the whites, well +beaten and strained, a little beaten mace and finely powdered cinnamon, +with four well pounded cloves. Mix them well into the rest of the +ingredients, keeping it still over the fire as before. Pour it well +beaten into puff-paste for the oven, and if it be well heated they will +be baked in a quarter of an hour. + + +_Cheesecake._ No. 3. + +Take two quarts of milk, make it into curd with a little runnet; when it +is drained as dry as possible, put to it a quarter of a pound of butter; +rub both together in a marble mortar till smooth; then add one ounce of +almonds blanched; beat two Naples biscuits, and about as much crumb of +roll; put seven yolks of eggs, but only one white; season it with mace +and a little rose-water, and sweeten to your taste. + + +_Cheesecake._ No. 4. + +Break one gallon of milk with runnet, and press it dry; then beat it in +a mortar very small; put in half a pound of butter, and beat the whole +over again until it is as smooth as butter. Put to it six eggs, leaving +out half the whites; beat them very light with sack and rose-water, half +a nutmeg grated, half a quarter of a pound of almonds beaten fine with +rose-water and a little brandy. Sweeten to your taste; put in what +currants you like, make a rich crust, and bake in a quick oven. + + +_Cheesecake._ No. 5. + +A quart of milk with eight eggs beat together; when it is come to a +curd, put it into a sieve, and strain the whey out. Beat a quarter of a +pound of butter with the curd in a mortar, with three eggs and three +spoonfuls of sugar; pound it together very light; add half a nutmeg and +a very little salt. + + +_Cheesecake._ No. 6. + +Take a pint of milk, four eggs well beaten, three ounces of butter, half +a pound of sugar, the peel of a lemon grated; put all together into a +kettle, and set it over a clear fire; keep stirring it till it begins to +boil; then mix one spoonful of flour with as much milk as will just mix +it, and put it into the kettle with the rest. When it begins to boil, +take it off the fire, and put it into an earthen pan; let it stand till +the next morning; then add a quarter of a pound of currants, a little +nutmeg, and half a glass of brandy. + + +_Almond Cheesecake._ + +Blanch six ounces of sweet and half an ounce of bitter almonds; let them +lie half an hour on a stove or before the fire; pound them very fine +with two table-spoonfuls of rose or orange-flower water; put in the +stewpan half a pound of fresh butter, add to this the almonds, six +ounces of sifted loaf-sugar, a little grated lemon-peel, some good +cream, and the yolks of four eggs; rub all well together with the +pestle; cover the pattypans with puff paste, fill them with the mixture, +and bake it half an hour in a brisk oven. + + +_Cocoa-nut Cheesecakes._ + +Take a cocoa-nut, which by many is thought far superior to almonds; +grate it the long way; put to it some thick syrup, mixing it by degrees. +Boil it till it comes to the consistence of cheese; when half cold add +to it two eggs; beat it up with rose-water till it is light: if too +thick, add a little more rose-water. When beaten up as light as +possible, pour it upon a fine crust in cheesecake pans, and, just before +they are going into the oven, sift over some fine sugar, which will +raise a nice crust and much improve their appearance. The addition of +half a pound of butter just melted, and eight more eggs, leaving out +half of the whites, makes an excellent pudding. + + +_Cream Cheesecake._ + +Two quarts of cream set on a slow fire, put into it twelve eggs very +well beat and strained, stir it softly till it boils gently and breaks +into whey and a fine soft curd; then take the curd as it rises off the +whey, and put it into an earthen pan; then break four eggs more, and put +to the whey; set it on the fire, and take off the curd as before, and +put it to the rest: then add fourteen ounces of butter, half a pound of +light Naples biscuit grated fine, a quarter of a pound of almonds beat +fine with rose-water, one pound of currants, well washed and picked, +some nutmeg grated, and sugar to your taste: a short crust. + + +_Curd Cheesecake._ + +Just warm a quart of new milk; put into it a spoonful of runnet, and set +it near the fire till it breaks. Strain it through a sieve; put the curd +into a pan, and beat it well with a spoon. Melt a quarter of a pound of +butter, put in the same quantity of moist sugar, a little grated nutmeg, +two Naples biscuits, grated fine, the yolks of four eggs beat well, and +the whites of two, a glass of raisin wine, a few bitter almonds, with +lemon or Seville orange-peel cut fine, a quarter of a pound of currants +plumped; mix all well together, and put it into the paste and pans for +baking. + + +_Lemon Cheesecake._ + +Grate the rind of three to the juice of two lemons; mix them with three +sponge biscuits, six ounces of fresh butter, four ounces of sifted +sugar, half a gill of cream, and three eggs well beaten. Work them well, +and fill the pan, which must be lined with puff-paste; lay on the top +some candied lemon-peel cut thin. + + +_Another._ + +Boil the peel of two lemons till tender; pound it in a mortar very fine; +blanch and pound a few almond kernels with the peel. Mix a quarter of a +pound of loaf sugar, a quarter of a pound of butter, the yolks of six +eggs, all together in the mortar, and put it in the puff-paste for +baking. This quantity will make twelve or fourteen cakes. + + +_Orange Cheesecake._ + +Take the peel of one orange and a half and one lemon grated; squeeze out +the juice; add a quarter of a pound of sugar, and a quarter of a pound +of melted butter, four eggs, leaving out the whites, a little Naples +biscuit grated, to thicken it, and a little white wine. Put almonds in +it if you like. + + +_Scotch Cheesecake._ + +Put one ounce of butter into a saucepan to clarify; add one ounce of +powder sugar and two eggs; stir it over a slow fire until it almost +boils, but not quite. Line your pattypans with paste; bake the cakes of +a nice brown, and serve them up between hot and cold. + + +_Cherries, to preserve._ No. 1. + +Take either morella or carnation; stone the fruit; to morella cherries +take the jelly of white currants, drawn with a little water, and run +through a jelly-bag; to a pint and a half of jelly, add three pounds of +fine sugar. Set it on a quick fire; when it boils, skim it, and put in a +pound of stoned cherries. Let them not boil too fast at first; take them +off at times; but when they are tender boil them very fast till they are +very clear and jelly; then put them into pots or glasses. The carnation +cherries must have red currant jelly; if you have not white currant +jelly for the morella, codling jelly will do. + + +_Cherries, to preserve._ No. 2. + +To three quarters of a pound of cherries stoned take one pound and a +quarter of sugar; leave out a quarter of a pound to strew on them as +they boil. Put in the preserving-pan a layer of cherries and a layer of +sugar, till they are all in; boil them quick, keeping them closely +covered with white paper, which take off frequently, and skim them; +strew the sugar kept out over them; it will clear them very much. When +they look clear they are done enough. Take them out of the syrup quite +clear from the skim; strain the syrup through a fine sieve; then put to +it a quarter of a pint of the juice of white currants, put them into the +pan again, and boil it till it is a hanging jelly. Just before it is +quite done put in the cherries; give them a boil, and put them into +pots. There must be fourteen spoonfuls of water put in at first with the +cherries. + + +_Cherries, to preserve._ No. 3. + +Stone the cherries, and to twelve pounds of fruit put nine pounds of +sugar; boil the sugar-candy high; stir it well; throw in the cherries; +let them not boil too fast at first, stirring them often in the pan; +afterwards boil them fast till they become tender. + + +_Morella Cherries, to preserve._ + +When you have stalked and stoned your cherries, put to them an equal +weight of sugar: make your syrup, skim it, and take it off the fire. +Skim it again well, and put in your cherries, shaking them with care in +the pan. Boil them, not on a quick fire, lest the fruit should crack; +and take them off the fire several times. Let them boil till done; put +your cherries into pots; strain the syrup through muslin, and boil it +again till thoroughly done. + + +_Morella Cherries, to preserve in Brandy._ + +Take two pounds of morella cherries, when not too ripe, but finely +coloured, weighed with their stalks and stones. Put a quart of water and +twelve ounces of double-refined sugar into a preserving-pan, and set it +over a clear charcoal fire. Let it boil a quarter of an hour; skim it +clean, and set it by till cold. Then take away the stalks and stones, +and, when the syrup is quite cold, put the stoned cherries into the +syrup, set them over a gentle fire, and let them barely simmer till +their skins begin to rise. Take them from the fire; pour them into a +basin; cut a piece of paper round of the size of the basin; lay it close +upon the cherries while hot, and let them stand so till next day. Set a +hair sieve in a pan, and pour the cherries into it; let them drain till +the syrup is all drained out: boil the syrup till reduced to two-thirds, +and set it aside till cold. Put your cherries into a glass jar; put to +them a spoonful of their own syrup and one of brandy, and continue to do +so till the jar is filled within two inches of the top: then put over it +a wet bladder, and a piece of leather over that; tie it down close, and +keep it in a warm place. + +If you do not mind the stones, merely cut off the stalks of the +cherries. + + +_Brandy Cherries._ + +To each bottle of brandy add half a pound of white sugar-candy: let this +dissolve; cut the large ripe morella cherries from the tree into a glass +or earthen jar, leaving the stalks about half the original length. When +the jar is full, pour upon the cherries the brandy as above. Let the +fruit be completely covered, and fill it up as the liquor settles. Cork +the jar, and tie a leather over the top. Apricot kernels blanched and +put in are an agreeable addition. + + +_Cherries, to dry._ + +Stone the cherries, and to ten pounds when stoned put three pounds of +sugar finely beaten. Shake the cherries and sugar well together; when +the sugar is quite dissolved, give them a boil or two over a slow fire, +and put them in an earthen pot. Next day scald them, lay them on a +sieve, and dry them in the sun, or in a oven, not too hot. Turn them +till they are dry enough, then put them up; but put no paper. + + +_Liquor for dried Cherries._ + +Take some red currants, and boil them in water till it is very red; then +put it to your cherries and sugar it; this makes them of a good colour. + + +_Cherry Jam._ + +Take twelve pounds of stoned cherries; boil and break them as they boil, +and, when you have boiled all the juice away, and can see the bottom of +the pan, put in three pounds of sugar finely beaten: stir it well in; +give the fruit two or three boils, and put it in pots or glasses, and +cover with brandy paper. + + +_Cocoa._ + +Take three table-spoonfuls of cocoa and one dessert spoonful of flour; +beat them well together, and boil in a pint and a half of spring water, +upon a slow fire, for two or three hours, and then strain it for use. + + +_Cocoa-Nut Candy._ + +Grate a cocoa-nut on a fine bread grater; weigh it, and add the same +quantity of loaf-sugar: melt the sugar with rose-water, of which, for a +small cocoa-nut, put six table-spoonfuls. When the syrup is clarified +and boiling, throw in the cocoa-nut by degrees; keep stirring it all the +time, whilst boiling, with a wooden slice, to prevent it burning to the +bottom of the pan, which it is very apt to do, unless great care is +taken. When the candy is sufficiently boiled, spread it on a pasteboard +previously rubbed with a wet cloth, and cut it in whatever shape you +please. + +To know when the candy is sufficiently boiled, drop a small quantity on +the pasteboard, and if the syrup does not run from the cocoa-nut, it is +done enough; when the candy is cold, put it on a dish, and keep it in a +dry place. + + +_Coffee, to roast._ + +For this purpose you must have a roaster with a spit. Put in no more +coffee than will have room enough to work about well. Set it down to a +good fire; put in every now and then a little fresh butter, and mix it +well with a spoon. It will take five or six hours to roast. When done, +turn it out into a large dish or a dripping-pan, till it is quite dry. + + +_Another way._ + +Take two pounds of coffee, and put it into a roaster. Roast it one hour +before a brisk fire; add two ounces of butter, and let it roast till it +becomes of a fine brown. Watch, that it does not burn. Two hours and a +half will do it. Take half a pound for eight cups. + + +_Coffee to make the foreign way._ + +Take Demarara--Bean Dutch coffee--in preference to Mocha coffee; wash it +well. When it is very clean, put it in an earthen vessel, and cover it +close, taking great care that no air gets to it; then grind it very +thoroughly. Put a good half pint of coffee into a large coffee-pot, that +holds three quarts, with a large table-spoonful of mustard; then pour +upon it boiling water. It is of great consequence that the water should +boil; but do not fill the coffee-pot too full, for fear of its boiling +over, and losing the aromatic oil. Then pour the whole contents +backwards and forwards several times into a clean cup or basin, wiping +the basin or cup each time--this will clear it sufficiently. Let it then +stand ten minutes, after which, when cool, pour it clear off the grounds +steadily, into clean bottles, and lay them down on their sides, well +corked. Do not throw away your coffee grounds, but add another +table-spoonful of mustard to them, and fill up the vessel with boiling +water, doing as before directed. Be sure to cork the bottles well; lay +them down on one side, and before you want to use them set them up for a +couple of hours, in case any sediment should remain. Let it come to the +boil, always taking care that it is neither smoked nor boils over. All +coffee should be kept on a lamp while you are using it. + +By following this receipt as much coffee will be obtained for threepence +as you would otherwise get for a shilling; and it is the best possible +coffee. + + +_To make Cream rise in cold weather._ + +Dip each pan or bowl into a pail of boiling water before you strain the +milk into it. Put a close cover over each for about ten minutes: the hot +steam causes the cream to rise thick and rich. + + +_Cream, to fry._ + +Take two spoonfuls of fine flour and the yolks of four eggs; grate in +the rind of one lemon; beat them well with the flour, and add a pint of +cream. Mix these very well together; sweeten to your taste, and add a +bit of cinnamon. Put the whole in a stewpan over a slow fire; continue +to stir it until it is quite hot; but it must not boil. Take out the +cinnamon; beat two eggs very well, and put them into the cream; butter a +pewter dish; pour the cream in it; put it into a warm oven to set, but +not to colour it. When cold, cut it into pieces, and have ready a +stewpan or frying-pan, with a good deal of lard; dredge the cream with +flour; fry the pieces of a light brown, grate sugar over them, glaze +with a salamander, and serve them very hot. + + +_Artificial Cream and Curd._ + +A pint of good new milk, nine whites of eggs beat up, and well stirred +and mixed with the milk; put it on a slow fire to turn; then take it +off, and drain it through a fine sieve, and set it into a basin or +mould. To make the cream for it, take a pint of milk and the yolks of +four eggs well beat, boil it with a bit of cinnamon over a slow fire; +keep it constantly stirring; when it is as thick as rich cream, take it +off, and stir it a little while afterwards. + + +_Cream of Rice._ + +Wash and well clean some very good rice; put it into a stewpan, with +water, and boil it gently till quite soft, with a little cinnamon, if +agreeable to the taste. When the rice is boiled quite soft, take out the +cinnamon. Then take a large dish, and set it on a table: have a clean +tamis--a new one would be better--a tamis is only the piece of flannel +commonly used in kitchens for passing sauces through--and give one end +of the tamis to a person on the opposite side of the table to hold, +while you hold the other end with your left hand. Having a large wooden +spoon in your right, you put two or three spoonfuls of boiled rice into +this tamis, which is held over the large dish, and rub the rice upon it +with the spoon till it passes through into the dish. Whatever sticks to +the tamis take off with a silver spoon and put into the dish. When you +have passed the quantity you want, put it in a basin. It should be made +fresh every day. Warm it for use in a small silver or tin saucepan, +adding a little sugar and Madeira, according to your taste. + + +_Almond Cream._ + +Make this in the manner directed for pistachio cream, adding half a +dozen bitter almonds to the sweet. + + +_Barley Cream._ + +Take half a pint of pearl barley, and two quarts of water. Boil it half +away, and then strain it out. Put in some juice of lemons; sweeten it to +your taste. Steep two ounces of sweet almonds in rose-water; and blanch, +stamp, and strain them through into the barley, till it is as white as +milk. + + +_French Barley Cream._ + +Boil your barley in two or three waters, till it looks white and tender; +pour the water clean from the barley, and put as much cream as will make +it tolerably thick, and a blade or two of mace, and let it boil. To a +pint and a half of cream put two ounces of almonds, blanched and ground +with rose-water. Strain them with cold cream; put the cream through the +almonds two or three times, wringing it hard. Sweeten to your taste; let +it boil; and put it in a broad dish. + + +_Chocolate Cream._ + +Boil a quart of thick cream, scraping into it one ounce of chocolate. +Add about a quarter of a pound of sugar; when it is cold put nine whites +of eggs; whisk it, and, as the froth rises, put it into glasses. + + +_Citron Cream._ + +To a quarter of a pound of citron pounded put three gills of cream: mill +it up with a chocolate-stick till the citron is mixed; put it in sugar +if needful. + + +_Clotted Cream._ + +Set the milk in the usual way; when it has stood twelve hours, it is, +without being skimmed, to be placed in a stove and scalded, of course +not suffered to boil, and then left to stand again for twelve hours; +then take off the cream which floats at the top in lumps, for which +reason it is called clotted cream; it may be churned into butter; the +skim milk makes cheese. + + +_Coffee Cream._ + +Take two ounces of whole coffee, one quart of cream, about four ounces +of fine sugar, a small piece of the yellow rind of a lemon, with rather +less than half an ounce of the best picked isinglass. Boil these +ingredients, stirring them now and then, till the cream is highly +flavoured with the coffee. It might, perhaps, be better to flavour the +cream first, and then dissolve the isinglass and put it to it. Take it +off the fire; have ready the yolks of six eggs beaten, which add to the +cream, and continue to beat it till it is about lukewarm, lest the eggs +should turn the cream. Strain the whole through a fine sieve into the +dish in which you mean to serve it, which must be first fixed into a +stewpan of boiling water, that will hold it so commodiously, that the +bottom only will touch the water, and not a drop of the water come to +the cream. Cover the cream with the lid of a stewpan, and in that lid +put two or three bits of lighted charcoal, moving them from one part to +another, that it may all set alike; it should only simmer. When it has +done in this manner for a short time, take off the cover of the stewpan; +if not done enough, cover it again, and put fresh charcoal; it should be +done so as to form a weak jelly. Take it off, and keep it in a cool +place till you serve it. If you wish to turn it out in a mould, boil +more isinglass in it. Tea cream is made in the same manner. + + +_Eringo Cream._ + +Take a quarter of a pound of eringoes, and break them into short pieces; +put to them a pint of milk; let it boil till the eringoes are very +tender; then pour the milk from them; put in a pint of cream to the +eringoes; let them boil; put in an egg, beaten well, to thicken, and +dish it up. + + +_Fruit Cream._ + +Scald your fruit; when done, pulp it through a sieve; let it stand till +almost cold; then sweeten it to your taste; put it into your cream, and +make it of whatever thickness you please. + + +_Preserved Fruit Creams._ + +Put half a pound of the pulp of any preserved fruit in a large pan: add +to it the whites of three eggs, well beaten; beat these well together +for an hour. Take it off with a spoon, and lay it up high on the dish or +glasses. Raspberries will not do this way. + + +_Italian Cream._ + +Boil a pint of cream with half a pint of new milk; when it boils throw +in the peel of an orange and a lemon, with a quarter of a pound of +sugar, and a small pinch of salt. When the cream is impregnated with the +flavour of the fruit, mix and beat it with the yolks of eight eggs; set +it on the fire to be made equally thick; as soon as it is thick enough +for the eggs to be done, put into it an ounce of dissolved isinglass; +drain it well through a sieve: put some of the cream into a small mould, +to see if it is thick enough: if not, add more isinglass. Lay this +preparation in a mould in some salt or ice; when it is quite stiff, and +you wish to send it up, dip a napkin in hot water, and put it round the +mould, which turn upside down in the dish. + + +_Another._ + +Put two table-spoonfuls of sifted sugar, half of a gill of white wine, +with a little brandy, a table-spoonful of lemon-juice, and the rind of a +lemon, in a basin, with a pint of cream well whipped together; put thin +muslin in the shape or mould, and set it in a cold place, or on ice, +till wanted. + + +_Lemon Cream._ No. 1. + +Take five large lemons and rasp off all the outside; then squeeze the +lemons, and put what you have rasped off into the juice; let it stand +two or three hours, if all night the better. Take eight whites of eggs +and one yolk, and beat them well together; put to it a pint of spring +water: then mix them all, and sweeten it with double-refined sugar +according to your taste. Set it over a chaffing-dish of coals, stirring +it till it is of a proper thickness; then dish it out. Be sure not to +let it boil. + + +_Lemon Cream._ No. 2. + +Pare three smooth-skinned lemons; squeeze out the juice; cut the peel in +small pieces, and put it to the juice. Let it stand two or three hours +closely covered, and, when it has acquired the flavour of the peel, add +to it the whites of five eggs and the yolks of three. Beat them well +with two spoonfuls of orange-flower water; sweeten with double-refined +sugar; strain it; set it over a slow fire, and stir it carefully till it +is as thick as cream; then pour it into glasses. + + +_Lemon Cream._ No. 3. + +Set on the fire three pints of cream; when it is ready to boil, take it +off, and squeeze a lemon into it. Stir it up; hang it up in a cloth, +till the whey has run out; sweeten it to your taste, and serve it up. + + +_Lemon Cream._ No. 4. + +Take the sweetest cream, and squeeze in juice of lemon to your taste: +put it into a churn, and shake it till it rises or ferments. Sweeten it +to your taste, but be sure not to put any sugar before you churn it, for +that will hinder the fermentation. + + +_Lemon Cream._ No. 5. + +Pare two lemons, and squeeze to them the juice of one larger or two +smaller; let it remain some time, and then strain the juice to a pint of +cream, and add the yolks of four eggs beaten and strained; sweeten it, +and stir it over the fire till thick. You may add a little brandy, if +agreeable. + + +_Lemon Cream without Cream._ + +Squeeze three lemons, and put the parings into the juice; cover and let +it remain three hours; beat the yolks of two eggs and the whites of +four; sweeten this; add a little orange-flower water, and put it to the +lemon-juice. Set the whole over a slow fire till it becomes as thick as +cream, and take particular care not to let it boil. + + +_Lemon Cream frothed._ + +Make a pint of cream very sweet, and add the paring of one lemon; let it +just boil; put the juice of one large lemon into a glass or china dish, +and, when the cream is nearly cold, pour it out of a tea-pot upon the +juice, holding it as high as possible. Serve it up. + + +_Orange Cream._ + +Squeeze the juice of four oranges to the rind of one; pat it over the +fire with about a pint of cream, and take out the peel before the cream +becomes bitter. Boil the cream, and, when cold, put to it the yolks of +four eggs and the whites of three, beaten and strained, and sugar to +your taste. Scald this, but keep stirring all the time, until of a +proper thickness. + + +_Orange Cream frothed._ + +Proceed in the same way as with the lemon, but put no peel in the cream; +merely steep a bit a short time in the juice. + + +_Imperial Orange Cream._ + +Take a pint of thick sweet cream, and boil it with a little orange-peel. +When it just boils, take it off the fire, and stir it till it is no +hotter than milk from the cow. Have ready the juice of four Seville +oranges and four lemons; strain the juice through a jelly-bag, and +sweeten it well with fine sugar, and a small spoonful of orange-flower +water. Set your dish on the ground, and, your juice being in it, pour +the cream from as great a height as you can, that it may bubble up on +the top of the cream; then set it by for five or six hours before you +use it, if the weather is hot, but in winter it may stand a whole night. + + +_Pistachio Cream._ + +Take a quarter of a pound of pistachio-nuts and blanch them; then beat +them fine with rose-water; put them into a pint of cream; sweeten it, +let it just boil, and put it into glasses. + + +_Raspberry Cream._ + +To one pint of cream put six ounces of jam, and pulp it through a sieve, +adding the juice of a lemon; whisk it fast at the edge of your dish; lay +the froth on the sieve, and add a little more of the juice. When no more +froth will rise, put your cream into a dish or cups; heap the froth well +on. + + +_Ratafia Cream._ + +Boil three or four laurel-leaves in one pint of cream, and strain it; +when cold, add the yolks of three eggs beaten and strained; then sweeten +it; put in it a very little brandy; scald it till thick, and keep +stirring it all the time. + + +_Rice Cream._ + +Boil a quart of milk with a laurel-leaf; pour it on five dessert +spoonfuls of ground rice; let it stand two hours; then put it into a +saucepan, and boil it till it is tender, with rather less than a quarter +of a pound of sugar. Beat the yolks of two eggs, and put them into it +when it is almost cold; and then boil till it is as thick as a cream. +When it is sent to table, put in a few ratafia biscuits. + + +_Runnet Whey Cream._ + +Turn new milk from the cow with runnet; press the whey from it; beat the +curd in a mortar till it is quite smooth; then mix it with thick cream, +and froth it with a froth-stick; add a little powdered sugar. + + +_Snow Cream._ + +Sweeten the whites of four eggs, add a pint of thick sweet cream and a +good spoonful of brandy. Whisk this well together; take off the froth, +and lay it upon a sieve; when all the froth that will rise is taken off, +pour what has run through to the rest. Stir it over a slow fire, and let +it just boil; fill your glasses about three parts full, and lay on the +froth. + + +_Strawberry Cream._ + +Exactly the same as raspberry. + + +_Sweetmeat Cream._ + +Slice preserved peaches, apricots, or plums, into good cream, sweetening +it with fine sugar, or the syrup in which they were preserved. Mix these +well together, and put it into glasses. + + +_Whipt Cream, to put upon Cake._ + +Sweeten a pint of cream to your taste; grate in the peel of a lemon, and +steep it some hours before you make use of your cream. Add the juice of +two lemons; whip it together; and take off the top into a large piece of +fine muslin, or gauze, laid within a sieve. Let this be done the night +before it is to be used. In summer it may be done in the morning of the +same day; but the whipt cream must be drained from the curd before it is +put upon the cake. + + +_Cucumbers, to preserve green._ + +Take fine large green cucumbers; put them in salt and water till they +are yellow; then green them over fresh salt and water in a little roch +alum. Cover them close with abundance of vine leaves, changing the +leaves as they become yellow. Put in some lemon-juice; and, when the +cucumbers are of a fine green, take them off and scald them several +times with hot water, or make a very thin syrup, changing it till the +raw taste of the cucumbers is taken away. Then make a syrup thus: to a +pound of cucumbers take one pound and a half of double-refined sugar; +leave out the half pound to add to them when boiled up again; put +lemon-peel, ginger cut in slices, white orris root, and any thing else +you like to flavour with; boil it well; when cool, put it to the +cucumbers, and let them remain a few days. Boil up the syrup with the +remainder of the sugar; continue to heat the syrup till they look clear. +Just before you take the syrup off, add lemon-juice to your taste. + + +_Cream Curd._ + +Boil a pint of cream, with a little mace, cinnamon, and rose-water, and, +when as cool as new milk, put in half a spoonful of good runnet. When it +turns, serve it up in the cream dish. + + +_Lemon Curd._ + +To a pint of cream, when it boils, put in the whites of six eggs, and +one lemon and a half; stir it until it comes to a tender curd. Then put +it into a holland bag, and let it drain till all the whey is out of it; +beat the curd in a mortar with a little sugar; put it in a basin to +form; about two or three hours before you use it, turn it out, and pour +thick cream and sugar over it. + + +_Paris Curd._ + +Put a pint of cream on the fire, with the juice of one lemon, and the +whites of six eggs; stir it till it becomes a curd. Hang it all night in +a cloth to drain; then add to it two ounces of sweet almonds, with +brandy and sugar to your taste. Mix it well in a mortar, and put it into +shapes. + + +_Currants, to bottle._ + +Gather your fruit perfectly dry, and not too ripe; cut each currant from +the stalk separately, taking care not to bruise them; fill your bottles +quite full, cork them lightly, set them in a boiler with cold water, and +let them simmer a quarter of an hour, or according to the nature and +ripeness of the fruit. By this process the fruit will sink; pour on as +much boiling water as will cover the surface and exclude air. Should +they mould, move it off when you use the fruit, and you will not find +the fruit injured by it. Cork your bottles quickly, after you take them +out of the water; tie a bladder over, and put them in a dry place. This +method answers equally well for gooseberries, cherries, greengages, and +damsons. + + +_Another way._ + +Gather the currants quite dry; clip them off the stalks; if they burst +in pulling off they will not do. Fill some dry common quart bottles with +them, rosin the corks well over, and then tie a bladder well soaked over +the cork, and upon the leather; all this is absolutely necessary to +keep the air out, and corks in; place the bottles, with the corks +downwards, in a boiler of cold water, and stuff hay between them to keep +them steady. Make a fire under them, and keep it up till the water +boils; then rake it out immediately, and leave the bottles in the boiler +till the water is quite cold. Put them into the cellar in any vessel +that will keep them steadily packed, the necks always downward. When a +bottle is opened, the currants must be used at once. The bottles will +not be above half full when taken out of the boiler, and they must not +be shaken more than can be avoided. + +This process answers equally well for apricots, plums, and cherries. + + +_Currants or Barberries, to dry in bunches._ + +When the currants, or barberries, (which should be maiden barberries) +are stoned and tied up in bunches, take to one pound of them a pound and +a half of sugar. To each pound of sugar put half a pint of water; boil +the syrup well, and put the fruit into it. Set it on the fire; let it +just boil, and then take it off. Cover it close with white paper; let it +stand till next day; then make it scalding hot, and let it stand two or +three days, covered close with paper. Lay it in earthen plates; sprinkle +over it fine sugar, put it on a stove to dry; lay it on sieves till one +side is dry; then turn and sift sugar on it. When dry enough lay it +between papers. + + +_Currants, to ice._ + +Take the largest and finest bunches of currants you can get; beat the +white of an egg to a froth; dip them into it; lay them, so as not to +touch, upon a sieve: sift double-refined sugar over them very thick, and +let them dry in a stove or oven. + + +_White Currants, to preserve._ + +Take the largest white currants, but not the amber colour; strip them, +and to two quarts of currants put a pint of water; boil them very fast, +and run them through a jelly-bag to a pint of juice. Put a pound and +half of sugar, and half a pound of stoned currants; set them on a brisk +fire, and let them boil very fast till the currants are clear and jelly +very well; then put them into glasses or pots, stirring them as they +cool, to make them mix well. Paper them down when just cold. + + +_Red Currants, to preserve._ + +Mash the currants and strain them through a thin strainer; to a pint of +juice take a pound and a half of sugar and six spoonfuls of water. Boil +it up and skim it well. Put in half a pound of stoned currants; boil +them as fast as you can, till the currants are clear and jelly well; +then put them into pots or glasses, and, when cold, paper them as other +sweetmeats. Stir all small fruits as they cool, to mix them with the +jelly. + + +_Another way._ + +Take red and white currants; squeeze and drain them. Boil two pints of +juice with three pounds of fine sugar: skim it; then put in a pound of +stoned currants; let them boil fast till they jelly, and put them into +bottles. + + +_Currant Jam._ + +To a pound of currants put three quarters of a pound of lump sugar. Put +the fruit first into the preserving-pan, and place the sugar carefully +in the middle, so as not to touch the pan. Let it boil gently on a clear +fire for about half an hour. It must not be stirred. Skim the jelly +carefully from the top, and add a quarter of a pound of fruit to what +remains from the jelly; stir it well, and boil it thoroughly. The +proportion of fruit added for the jam must always be one quarter. In +making jelly or jam, it is an improvement to add to every five pounds of +currants one pound of raisins. + + +_Currant Jam or Jelly._ + +Take two pounds of currants and half a pound of raspberries: to every +pound of fruit add three quarters of a pound of good moist sugar. Simmer +them slowly; skim the jam very nicely; when boiled to a sufficient +consistency, put it into jars, and, when cold, cover with brandy paper. + + +_Black or red Currant Jelly._ + +Strip the fruit when full ripe; put it into a stone jar; put the jar, +tied over with white paper, into a saucepan of cold water, and stew it +to boiling on the stove. Strain off the liquor, and to every pint of red +currants weigh out a pound of loaf-sugar, if black, three quarters of a +pound; mix the fruit and the sugar in lumps, and let it rest till the +sugar is nearly dissolved. Then put it in a preserving-pan, and simmer +and skim it till it is quite clear. When it will jelly on a plate, it is +done, and may be put in pots. + + +_Currant Juice._ + +Take currants, and squeeze the juice out of them; have some very dry +quart bottles, and hold in each a couple of burning matches. Cork them +up, to keep the smoke confined in them for a few hours, till the juice +is put in them. Fill them to the neck with the currant juice; then +scald them in a copper or pot with hay between. The water must be cold +when the bottles are put in: let them have one boil. + + +_Another way._ + +Boil a pint of currant juice with half a pint of clarified sugar; skim +it; add a little lemon to taste, and mix with a quart of seed. + + +_Currant Paste._ + +Mash red and white currants; strain them through a linen bag; break in +as much of the strained currants as will make the juice thick enough of +seeds; add some gooseberries boiled in water. Boil the whole till it +jellies; let it stand to cool; then put a pound of sugar to every pint, +and scald it. + + +_Custard._ No. 1. + +One quart of cream, twelve eggs, the whites of four, the rind of one +lemon, boiled in the cream, with a small quantity of nutmeg, and a +bay-leaf, bitter and sweet almonds one ounce each, a little ratafia and +orange-flower water; sweeten to your taste. The cream must be quite cold +before the eggs are added. When mixed, it must just be made to boil, and +then fill your cups. + + +_Custard._ No. 2. + +Take one pint of cream, boil in it a few laurel-leaves, a stick of +cinnamon, and the rind of a lemon; when nearly cold, add the yolks of +seven eggs, well beaten, and six ounces of lump sugar; let it nearly +boil; keep stirring it all the while, and till nearly cold, and add a +little brandy. + + +_Custard._ No. 3. + +A quart of cream, and the yolks of nine eggs, sugared to your taste; if +eggs are scarce, take seven and three whites; it must not quite boil, or +it will curdle; keep it stirred all the time over a slow fire. When it +is nearly cold, add three table-spoonfuls of ratafia; stir till cold, +otherwise it will turn. It is best without any white of eggs. + + +_Custard._ No. 4. + +Take a pint of cream; blanch a few sweet almonds, and beat them fine; +sweeten to your palate. Beat up the yolks of five eggs, stir all +together, one way, over the fire, till it is thick. Add laurel-leaves, +bitter almonds, or ratafia, to give it a flavour; then put it into cups. + + +_Custard._ No. 5. + +Make some rice, nicely boiled, into a good wall round your trifle dish; +strew the rice over with pink comfits; then pour good custard into the +rice frame, and stripe it across with pink and blue comfits alternately. + + +_Almond Custard._ + +Blanch and pound fine, with half a gill of rose-water, six ounces of +sweet and half an ounce of bitter almonds; boil a pint of milk; sweeten +it with two ounces and a half of sugar; rub the almonds through a sieve, +with a pint of cream; strain the milk to the yolks of eight eggs, well +beaten--three whites if thought necessary--stir it over a fire till of a +good thickness; when off the fire, stir it till nearly cold to prevent +its curdling. + + +_To bottle Damsons._ + +Take ripe fruit; wipe them dry, and pick off the stalks; fill your +bottles with them. The bottles must be very clean and dry. Put the corks +lightly into them, to keep out the steam when simmering: then set them +up to the necks in cold water, and let them simmer a quarter of an hour, +but not boil, or the fruit will crack. Take them out, and let them stand +all night. Next day, cork them tight, rosin the corks, and keep them in +a dry place. + + +_Damsons, to dry._ + +Pick out the finest damsons, and wipe them clean. To every pound of +fruit take half a pound of sugar; wet the damsons with water; and put +them into the sugar with the insides downward. Set them on the fire till +the sugar is melted; let them lie in the sugar till it has thoroughly +penetrated them, heating them once a day. When you take them out, dip +them in hot water, and lay them to dry. + + +_Damsons, to preserve without Sugar._ + +When the damsons are quite ripe, wipe them separately, and put them into +stone jars. Set them in an oven four or five times after the bread is +drawn. When the skins shrivel they are done enough; if they shrink much, +you must fill up the jar with more fruit, and cover them at last with +melted suet. + + +_Dripping, to clarify for Crust._ + +Boil beef dripping in water for a few minutes; let it stand till cold, +when it will come off in a cake. It makes good crust for the kitchen. + + +_Dumplings._ + +Take of stale bread, suet, and loaf-sugar, half a pound each; make the +whole so fine as to go through a sieve. Mix it with lemon-juice, and add +the rind of a lemon finely grated. Make it up into dumplings, and pour +over them sweet sauce without wine. + + +_Currant Dumplings._ + +A quarter of a pound of apple, a quarter of a pound of currants, three +eggs, some sugar, bitter almonds, lemon or orange peel, and a little +nutmeg. Boil an hour and a half. + + +_Drop Dumplings._ + +To a piece of fresh butter, of the size of an egg, take three spoonfuls +of flour, and three yolks of eggs; stir the butter and eggs well +together; add a little salt and nutmeg, and then put the flour to it. +Drop the batter with a small spoon into boiling water, and let it boil +four or five minutes; pour the water from the dumplings, and eat them +with a ragout, or as a dish by itself. + + +_Another way._ + +Break two eggs into half a pint of milk, and beat them up; mix with +flour, and put a little salt. Set on the fire a saucepan with water, +and, when it boils, drop the batter in with a large spoon, and boil them +quick for five minutes. Take them out carefully with a slice, lay them +on a sieve for a minute to dry, put them into a dish, cut a piece of +butter in thin slices, and stir among them. Send them up as hot as you +can. + + +_Kitchen hard Dumplings._ + +Mix flour and water with a little salt into a stiff paste. Put in a few +currants for change, and boil them for half an hour. It improves them +much to boil them with beef or pork. + + +_Yest Dumplings._ + +A table-spoonful of yest, three handfuls of flour, mix with water and a +little salt. Boil ten minutes in a deep pot, and cover with water when +they rise. The dough to be made about the size of an apple. The quantity +mentioned above will make a dozen of the proper size. + + +_Another way._ + +Make nice light dough, by putting your flour into a platter; make a +hollow in the middle of it, and pour in a little good small beer warmed, +an egg well beaten, and some warm milk and water. Strew salt upon the +flour, but not upon the mixture in the middle, or it will not do well. +Then make it into as light a dough as you can, and set it before the +fire, covered with a cloth, a couple of hours, to rise. Make it into +large dumplings, and set them before the fire six or seven minutes; +then put them into boiling water with a little milk in it. A quarter of +an hour will do them. + + +_Eggs._ + +Eggs left till cold will reheat to the same degree as at first. For +instance, an egg boiled three minutes and left till cold will reheat in +the same time and not be harder. It may be useful to know this when +fresh eggs are scarce. + + +_Whites of Eggs._ + +Beat up the whites of twelve eggs with rose-water, some fine grated +lemon-peel, and nutmeg; sweeten to your taste, and well mix the whole. +Boil it in four bladders, tied up in the shape of an egg, till hard; +they will take half an hour. When cold, lay them in a dish; mix half a +pint of good cream, a gill of sack, and half the juice of a Seville +orange; sweeten and mix it well, and pour it over the eggs. + + +_Another way._ + +Beat two whites in a plate in a cool place till quite stiff and they +look like snow. Lay it on the lid of a stewpan; put it in a cool oven, +and bake it of a light brown for about ten minutes. + + +_Figs, to dry._ + +Take figs when thoroughly ripe, pare them very thin, and slit them at +the top. To one pound of fruit put three quarters of a pound of sugar, +and to the sugar a pint of water; boil the syrup at first a little, skim +it very clean, and set it over coals to keep it warm. Have ready some +warm water, and when it boils put in your figs; let them boil till +tender; then take them up by the stalk, and drain them clean from water. +Put them into the syrup over the fire for two or three hours, turning +them frequently; do the same morning and evening, keeping them warm, for +nine days, till you find them begin to candy. Then lay them out upon +glasses. Turn them often the first day, on the next twice only; they +will quickly dry if they are well attended to. A little ambergris or +musk gives the fruit a fine flavour. Peaches and plums may be done the +same way. + + +_Small Flowers, to candy._ + +Take as much fine sugar as you think likely to cover the flowers, and +wet it for a candy. When boiled pretty thick, put in your flowers, and +stir, but be careful not to bruise them. Keep them over the fire, but do +not let them boil till they are pretty dry; then rub the sugar off with +your hands as soon as you can, and take them out. + + +_Flowers in sprigs, to candy._ + +Dissolve gum arabic in water, and let it be pretty thin; wet the flowers +in it, and put them in a cloth to dry. When nearly dry, dip them all +over in finely sifted sugar, and hang them up before the fire, or, if it +should be a fine sunshiny day, hang them in the sun till they are +thoroughly dry, and then take them down. The same may be done to +marjoram and mint. + + +_Dutch Flummery._ + +Steep two ounces of isinglass two hours in a pint of boiling water; take +a pint of white wine, the yolks of eight eggs, well beaten, the juice of +four lemons, with the rind of one. Sweeten it to your taste; set it over +the fire, and keep it stirring till it boils. + + +_Hartshorn Flummery._ No. 1. + +Take half a pound of hartshorn; boil it in four quarts of water, till +reduced to one quarter or less; let it stand all night. Blanch a quarter +of a pound of almonds, and beat them small; melt the jelly, mix with it +the almonds, strained through a thin strainer or hair sieve; then put a +quarter of a pint of cream, a little cinnamon, and a blade of mace; boil +these together, and sweeten it. Put it into china cups, and, when you +use it, turn it out of the cups, and eat it with cream. + + +_Hartshorn Flummery._ No. 2. + +Put one pound of hartshorn shavings to three quarts of spring water; +boil it very gently over a slow fire till it is reduced to one quart, +then strain it through a fine sieve into a basin; let it stand till +cold; then just melt it, and put to it half a pint of white wine, a pint +of good thick cream, and four spoonfuls of orange-flower water. Scald +the cream, and let it be cold before you mix it with the wine and jelly; +sweeten it with double-refined sugar to your taste, and then beat it all +one way for an hour and a half at least, for, if you are not careful in +thus beating, it will neither mix nor even look to please you. Dip the +moulds first in water, that they may turn out well. Keep the flummery in +cups a day before you use it; when you serve it, stick it with blanched +almonds, cut in thin slices. Calves' feet may serve instead of hartshorn +shavings. + + +_Hartshorn Flummery._ No. 3. + +Take one pound of hartshorn shavings, and put to it three quarts of +water; boil it till it is half consumed; then strain and press out the +hartshorn, and set it by to cool. Blanch four ounces of almonds in cold +water, and beat them very fine with a little rose and orange-flower +water. Make the jelly as warm as new milk, and sweeten it to your taste +with the best sugar; put it by degrees to the almonds, and stir it very +well until they are thoroughly mixed. Then wring it through a cloth, put +it into cups, and set it by to jelly. Before you turn them out, dip the +outside in a little warm water to loosen them; stick them with blanched +almonds, cut in thin long pieces. Three ounces of sweet almonds, and one +of apricot or peach kernels, make ratafia flummery. If you have none of +the latter, use bitter almonds. + + +_Fondues._ + +Boil a quarter of a pound of crumb of bread in milk; beat it with a +wooden spoon; grate half a pound of Cheshire cheese, add the yolks of +three eggs, and a quarter of a pound of butter; beat all well together. +Beat up three whites of eggs to a thick froth; put this in last, and +beat the whole well together. Bake in two paper cases or a dish, in a +quick oven, for twenty minutes. + + +_Yorkshire Fritters._ + +To two quarts of flour take two spoonfuls of yest, mixed with a little +warm milk. Let it rise. Take nine eggs, leaving out four whites, and +temper your dough to the consistence of paste. Add currants or apples, +and a little brandy or rose-water. Roll the fritters thin, and fry them +in lard. + + +_Fruit, to preserve._ + +Strip the fruit, put it into a stone jar, set the jar in a saucepan of +water, and stew it to boiling on the stove. Strain off the liquor, and +to every pint allow a pound of loaf sugar. Mix the fruit and the sugar +in lumps in a stone vessel, but not till the sugar is nearly dissolved: +then put it in a preserving-pan, and simmer and strain it till it is +quite clear. When it will jelly on a plate, it is done, and may be put +into pots. + + +_Fruit, to preserve green._ + +Take green pippins, pears, plums, apricots, or peaches; put them into a +preserving-pan; cover them with vine-leaves, and then with clear spring +water. Put on the cover of the pan, and set them over a very clear fire; +take them off as soon as they begin to simmer, and take them carefully +out with a slice. Then peel and preserve them as other fruit. + + +_Fruit of all sorts, to scald._ + +Put your fruit into scalding water, sufficient nearly to cover it; set +it over a slow fire, and keep it in a scald till tender, turning the +fruit where the water does not cover. When it is very tender, lay paper +close to it, and let it stand till it is cold. Then, to a pound of fruit +put half a pound of sugar, and let it boil, but not too fast, till it +looks clear. All fruit must be done whole, excepting pippins, and they +are best in halves or quarters, with a little orange-peel and the juice +of lemon. + + +_Gingerbread._ No. 1. + +To a pound and a half of flour add one pound of treacle, almost as much +sugar, an ounce of beaten ginger, two ounces of caraway seeds, four +ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut +your sweetmeats, mix all, and bake it in large cakes, or tin plates. + + +_Gingerbread._ No. 2. + +Into one pound and a half of flour work three quarters of a pound of +butter; add three quarters of a pound of treacle, two ounces of sugar, +half an ounce of ginger, a little orange-peel beaten and sifted. Some +take a pound and a quarter of treacle and two ounces of ginger. + + +_Gingerbread._ No. 3. + +Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of +powdered ginger, half a spoonful of allspice, and the same of pearl-ash, +two ounces of preserved orange, the same of lemon-peel, and half a pound +of butter; mix these ingredients well together, and make it into a stiff +paste with treacle, as stiff as you would make paste for a tart; then +put it before the fire to rise for one hour, after which you may roll it +out, and cut it into cakes, or mould it, as you like. + + +_Gingerbread._ No. 4. + +Take a pound of treacle and half a pound of butter; melt them together +over a fire; have ready a pound and a half of flour well dried, into +which put at least half an ounce of ginger well beaten and sifted, as +many coriander seeds, half a pound of sugar, a little brandy, and some +candied orange-peel; then mix the warm treacle and butter with the +flour; make it into flat cakes, and bake it upon tins. + + +_Gingerbread._ No. 5. + +Two pounds of flour well dried, one pound of treacle, one pound of +sugar, one nutmeg, four ounces of sweetmeats, one ounce of beaten +ginger, one pound of fresh butter, melted with the treacle, and poured +hot upon the other ingredients; make it into a paste, and let it lie +till quite cold; then roll it out, and bake it in a slow oven. + + +_Gingerbread._ No. 6. + +One pound of treacle, the same weight of flour, butter and sugar of each +a quarter of a pound, ginger and candied lemon-peel of each half an +ounce. Rub the butter, ginger, and sugar, well together, before you put +in the treacle. + + +_Thick Gingerbread._ + +To a pound and a half of flour take one pound of treacle, almost as much +sugar, an ounce of beaten ginger, two ounces of caraway seed, four +ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut +the sweetmeats; well mix the whole; and bake in large cakes on tin +plates. + + +_Gingerbread Cakes or Nuts._ + +Melt half a pound of butter, and put to it half a pound of treacle, two +spoonfuls of brandy, and six ounces of coarse brown sugar. Mix all these +together in a saucepan, and let the whole be milk warm; then put it to a +pound and a quarter of flour, half an ounce of ginger, some orange-peel +finely grated, and as much candied orange as you like. + + +_Gingerbread Nuts._ + +A quarter of a pound of treacle, the same of flour, one ounce of butter, +a little brown sugar, and some ginger. Mix all together, and bake the +nuts on tins. Sweetmeat is a great addition. + + +_Gooseberries, to bottle._ + +Pick them in dry weather before they are too large; cut them at both +ends with scissars, that they may not be broken; put them into very dry +bottles, and fill them up to the neck with cold spring water. Put the +bottles up to their necks in water, in a large fish-kettle, set it on +the fire, and scald them. Take it off immediately when you perceive the +gooseberries change colour. Next day, if the bottles require filling, +have ready some cold spring water which has been boiled, and fill half +way up the neck of the bottles; then pour in a little sweet oil, just +sufficient to cover the water at the top of the bottle, and tie them +over with a bladder. + + +_Gooseberries in Jelly._ + +Make as much thick syrup as will cover the quantity of gooseberries you +intend to do; boil and skim it clear: set it by till almost cold. Have +ready some green hairy gooseberries, not quite ripe, and the skins of +which are still rather hard; cut off the remains of the flower at one +end, leaving the little stalk on at the other; with a small penknife +slit down the side, and with the point of the knife carefully remove the +seeds, leaving the pulp. Put the gooseberries into the syrup when +lukewarm; set it on the fire, shake it frequently, but do not let it +boil. Take it off, and let the gooseberries stand all night: with a +spoon push them under the syrup, or cover them with white paper. Next +day set them on the fire, scald them again, but they must not boil, and +shake them as before. Proceed in the same manner a third time. The jelly +to put them in must be made thus: Take three pints of the sharpest +gooseberries you can get--they must be of the white sort--to one pint of +water; and the quantity you make of this jelly must of course be +proportioned to that of the fruit. Boil them half an hour, till all the +flavour of the fruit is extracted; strain off the liquor; let it settle, +pour off the clear, and to each pint add one pound of double-refined +sugar. Boil it till it jellies, which you may see by putting a little +into a spoon or cup. Put a little of the jelly at the bottom of the pot +to prevent the gooseberries from sinking to the bottom; when it is set, +put in the rest of the gooseberries and jelly. When cold, cover with +brandy paper. + + +_Gooseberries, to preserve._ + +Pick the white gooseberries, stamp and strain them; then take the +largest of them when they just begin to turn; stone them, and to half a +pound of gooseberries put a pound of the finest sugar, and beat it very +fine. Take half a pound of the juice which you have strained; let it +stand to settle clear; and set it, with six spoonfuls of water, on a +quick fire; boil it as fast as you can; when you see the sugar, as it +boils, look clear, they are enough; which will be in less than a quarter +of an hour. Put them in glasses or pots, and paper them close. Next day, +if they are not jellied hard enough, set them for a day or two in a hot +stove, or in some warm place, but not in the sun; and, when jellied, put +the papers close to them after being wetted and dried with a cloth. + + +_Another way._ + +Stone your gooseberries, and as you stone them put them into water: then +weigh them, and to eight ounces of gooseberries take twelve ounces of +double-refined sugar. Put as much water as will make it a pretty thick +syrup, and when boiled and skimmed let it cool a little; then put the +gooseberries into the syrup, and boil them quick, till they look clear. +Take them out one by one, and put them into glass bottles; then heat +the syrup a little, strain it through muslin, pour it on the fruit, and +it will jelly when cold. + + +_Gooseberry Paste._ + +Pick off the eyes of the gooseberries, and put them in water scarcely +sufficient to cover them; let them boil, and rub them through a sieve. +Boil up a candy of sugar; put in your paste, and just scald it a little. +Add one pound of sugar to a pint of the paste, and put into pots to dry +in the stove: when candied over, turn them out on glasses. + + +_Grapes, to dry._ + +Scald bunches of grapes in water till they will peel; when they are +peeled and stoned, put them into fresh cold water, cover them up close, +and set them over the fire till they begin to green. Then take them out +of the water and put them to the syrup; after it has been well skimmed. +Cut a paper that will exactly fit the skillet, and let it rest upon the +syrup. Cover the skillet, and set it over a slow fire, till the grapes +look green; put them into a thicker syrup, and, when they are as green +as you wish them to be, take them out of the syrup, and let them dry in +the stove in bunches. + + +_Grapes, to preserve._ + +Stone your grapes, and peel off the skin; cover them and no more with +codling jelly, and let them boil fast up: then take them off the fire, +let them stand until they are cold, and boil them again till they become +green. Put a pound of sugar to a pint of the grapes, and let them boil +fast till they jelly. + + +_Greengages, to preserve._ + +Gather the plums before they are too ripe, and take as much pump water +as will cover them. Put to the water a quarter of a pound of +double-refined sugar, boil it, and let it stand to be cold. Prick the +greengages with a large needle in four places to the stone; wrap each of +them lightly in a vine-leaf, and set them over a slow fire to green. Do +so for three days running; on the last day, put in a spoonful of old +verjuice or lemon-juice, and a small lump of alum. Next day draw them, +and, after taking off the vine-leaves, put them in a thick syrup, first +boiled and cleared. Finish them by degrees, by heating them a little +every day till they look clear. + + +_Another way._ + +Stone and split the fruit without taking off the skin. Weigh an equal +quantity of sugar and fruit, and strew part of the sugar over the +greengages, having first laid them on dishes, with the hollow part +uppermost. Take the kernels from the stones, peel and blanch them. The +next day, pour off the syrup from the fruit, and boil it very gently +with the other sugar eight minutes. Skim it, and add the fruit and +kernels. Simmer the whole till quite clear, taking off any scum that +rises. Put the fruit, one by one, into small pots, and pour the syrup +and kernels to it. + + +_Hartshorn Jelly._ + +Boil one pound of hartshorn shavings over a very gentle fire, in two +quarts of water, till it is reduced to one quart; let it settle, and +strain it off. Put to this liquor the whites of eight or nine eggs, and +four or five of their shells, broken very fine, the whites well beaten, +the juice of seven or eight lemons, or part oranges; sweeten with the +best sugar, and add above a pint of Rhenish or Lisbon wine. Mix all +these well together, and boil over a quick fire, stirring all the time +with a whisk. As soon as it boils up, strain it through a flannel bag, +throwing it backward and forward till it is perfectly clear. Boil +lemon-peel in it to flavour it. The last time of passing it through the +bag, let it drip into the moulds or glasses. + + +_Hedgehog._ + +Blanch two quarts of the best almonds in cold water; beat them very fine +in a mortar, with a little canary wine and orange-flower water; make +them into a stiff paste; then beat in the yolks of twelve eggs, leaving +out five whites; add a pint of good cream; sweeten to your taste, and +put in half a pound of good butter melted. Set it on a slow fire, and +keep it constantly stirring till it is stiff enough. Make it up into the +form of a hedgehog; stick it full of blanched almonds, slit and stuck up +like the bristles; put it in a dish, and make hartshorn jelly, and put +to it, or cold cream, sweetened with a glass of white wine, and the +juice of a Seville orange; plump two currants for the eyes. + + +_Ice and Cream._ + +Mix a little cream and new milk together in a dish; put in runnet, as +for cheesecakes; stir it together. Pour in some canary wine and sugar. +Then put the whites of three eggs and a little rose-water to a pint of +cream; whip it up to a froth with a whisk, and, as it rises, put it upon +the runnet and milk. Lay in here and there bunches of preserved +barberries, raspberry jam, or any thing of that sort you please. Whip up +more froth, and put over the whole. + + +_Lemon Ice._ + +Grate the peel of two lemons on sugar, and put it into a bowl, with the +juice of four lemons squeezed, and well stir it about; then sweeten it +with clarified sugar to your taste, and add to it three spoonfuls of +water. Throw over a little salt on the ice; put the ice in the bottom of +the pail; put the ice-pot on it, and cover it also with ice. Turn the +pot continually, and in about a minute or two open it, and continue to +stir it till it is frozen enough; after this stir every now and then. + + +_Iceing for Cakes._ + +Beat the white of an egg to a strong froth; put in by degrees four +ounces of fine sugar, beaten and sifted very fine, with as much gum as +will lie on a sixpence. Beat it up for half an hour, and lay it over +your cakes the thickness of a straw. + + +_Another._ + +Take the whites of four eggs and a pound of double-refined sugar, +pounded and sifted; beat the eggs a little; put the sugar in, and whip +it as fast as possible; then wash your cake with rose-water, and lay the +iceing on; set it in the oven with the lid down till it is hard. + + +_Jaunemange._ + +Steep two ounces of isinglass for an hour in a pint of boiling water; +put to it three quarters of a pint of white wine, the juice of two +oranges and one lemon, the peel of a lemon cut very fine, and the yolks +of eight eggs. Sweeten and boil it all together; strain it in a mould, +and, when cold, turn it out. Make it the day before you use it. + + +_Another way._ + +One ounce of isinglass, dissolved in a good half pint of water, the +juice of two small lemons, the peel of half a lemon, the yolks of four +eggs, well beaten, half a pound of sugar, half a pint of white wine: mix +these carefully together, and stir them into the isinglass jelly over +the fire. Let it simmer a few minutes; when a little cool, pour it into +your moulds, taking care to wet them first; turn it out the next day. + + +_Coloured Jelly, to mix with or garnish other Jelly._ + +Pare four lemons as thin as possible; put the rinds into a pint and a +half of water; let them lie twelve hours: then squeeze the lemons; put +the water and juice together; add three quarters of a pound of the best +sugar, but if the lemons are large, it will require more sugar. When the +sugar is quite melted, beat up the whites of six new-laid eggs to a +froth; mix all together, and strain it through a hair sieve into a +saucepan; set it on a slow fire, and keep it stirred till it is near +boiling and grows thick. Then take it off, and keep stirring it the same +way till it cools. The colouring is to be steeped in a cup of water, and +then strained into the other ingredients. Care must be taken to stir it +always one way. The eggs are the last thing put in; the whole must be +well mixed with a whisk till thoroughly incorporated. + + +_Gloucester Jelly._ + +Of rice, sago, pearl barley, candied eringo root, of each one ounce; add +two quarts of water; simmer it over the fire till it is reduced to one +quart; strain it. This will produce a strong jelly; a little to be +dissolved in white wine or warm milk, and to be taken three or four +times a day. + + +_Another way._ + +Pearl barley, whole rice, sago, and candied eringo root, of each one +ounce, and half an ounce of hartshorn shavings, put into two quarts of +spring water; simmer very gently till reduced to one quart, and then rub +it through a fine sieve. Half a coffee-cup to be taken with an equal +quantity of milk in a morning fasting, and lie an hour after it, and to +be taken twice more in the day. You may then put a small quantity of +wine or brandy instead of milk. + + +_Lemon Jelly._ + +Put the juice of four lemons, and the rind pared as thin as possible, +into a pint of spring water, and let it stand for half an hour. Take the +whites of five eggs; sweeten, and strain through a flannel bag. Set it +over a slow fire, and stir it one way till it begins to thicken. You may +then put it in glasses or dishes, and colour with turmeric. + + +_Nourishing Jelly._ + +Dissolve two ounces of isinglass in a quart of port wine, with some +cinnamon and sugar: sweeten to your taste with the best white sugar. It +must not be suffered to boil, and will take two or three hours to +dissolve, as the fire must be very slow: stir it often to prevent its +boiling. It must be taken cold. + + +_Orange Jelly._ No. 1. + +Squeeze the juice of nine or ten China oranges and one Seville orange +through a sieve into an earthen pan, adding a quarter of a pound of +double-refined sugar. Take an ounce and a half, good weight, of the best +isinglass, the peel of seven of the oranges grated, and the bitter +squeezed out through a towel; boil this peel in the isinglass, which +must be put over the fire in about a pint of water just to melt it. Stir +it all the time it is on the fire; strain and pour it to the juice of +the oranges, which boil together for about ten minutes. When you take it +off, strain it again, and put it into moulds. + + +_Orange Jelly._ No. 2. + +Set on the fire one ounce of isinglass in a quarter of a pint of warm +water till it is entirely dissolved. Take the juice of nine oranges; +strain off clear half a pint of mountain wine, sweetened with lump sugar +to your taste, and colour it with a very little cochineal. Boil all +together for a few minutes, and strain it through a flannel bag, till it +is quite clear: pour it to the peels, and let it stand till it is a +stiff jelly. + + +_Orange Jelly._ No. 3. + +One ounce of isinglass, dissolved in a pint of water, the juice of six +China oranges, a bit of the rind, pared thin, sweetened to the taste, +scalded, and strained. You may scoop the rind and fill the oranges, and, +when cold, halve or quarter them. + + +_Restorative Jelly._ + +Take two pounds of knuckle of veal and a pound and a half of lean beef; +set it over the fire with four pints of water; cover it close, and stew +it till reduced to half. While stewing, put in half an ounce of fine +isinglass, picked small, a little salt, and mace. Strain it off clear, +and when cold take off every particle of fat. Warm it in hot water, and +not in a pan. Take a tea-cupful twice a day. + + +_Strawberry Jelly._ + +Boil two ounces of isinglass in a quarter of a pint of water over a +gentle fire, and skim it well. Mash a quart of scarlet strawberries in +an earthen pan with a wooden spoon; then put in the isinglass, some +powdered sugar, and the juice of a good lemon--this quantity is for six +small moulds; if you do not find it enough, add a little more water; +then run it through a tamis, changing it two or three times. + + +_Wine Jelly._ + +On two ounces of isinglass and one ounce of hartshorn shavings pour one +pint of boiling water; let it stand a quarter of an hour covered close; +then add two quarts of water, and boil it well till the isinglass is +dissolved; add a pint of dry wine, sugar to your taste, four lemons, and +the whites of seven eggs well beaten. Boil it quick, and keep it +stirring all the time; then pour it through a jelly-bag, and strain it +two or three times till quite clear. + + +_Lemons or Seville Oranges, to preserve._ + +Take fine large lemons or Seville oranges; rasp the outside skin very +fine and thin; put them in cold water, and let them lie all night. Put +them in fresh water, and set them on the fire in plenty of water, and, +when they have had two or three boils, take them off, and let them lie +all night in cold water. Then put them into fresh water, and let them +boil till they are so tender that you can run a straw through them. If +you think the bitterness not sufficiently out, put them again into cold +water, and let them lie all night. Lemons need not soak so long as +oranges. To four oranges or lemons put two pounds of the best sugar and +a pint of water; boil and skim it clear, and when it is cold put in the +oranges, and let them lie four or five days in cold syrup; then give +them a boil every day till they look clear. Make some pippin or codlin +jelly thus: to a pint of either put one pound of sugar, and let it boil +till it jellies; then heat the oranges, and put them to the jelly and +half their syrup; boil them very fast a quarter of an hour, and, just +before you take them off the fire, put in the juice of two or three +lemons; put them in pots or porringers, that will hold them single, and +that will admit jelly enough. To four oranges or lemons, put a pound and +a half of jelly and the same quantity of syrup, but boiled together, as +directed for the oranges. Malaga lemons are the best; they are done in +the same manner as the oranges, only that they do not require so much +soaking. + + +_Lemon Caudle._ + +Take a pint of water, the juice of two lemons, the rind of half a lemon +pared as thin as possible from the white, a blade of mace, and some +bread shred very small; sweeten to your taste. Set the whole on the fire +to boil; when boiled enough, which you will perceive by the bread being +soft, beat three or four eggs well together till they are as thin as +water; then take a little out of the skillet and put to the eggs, and so +proceed till the eggs are hot; then put them to the rest, stirring well +to prevent curdling. + + +_Lemon or Chocolate Drops._ + +Take half a pound of fine-sifted double-refined sugar; grate into it the +yellow rind of a fair large lemon; whip the white of an egg to a froth, +with which wet the sugar till it is as stiff as good working paste. Drop +it as you like on paper, with a little sugar first sifted on it; bake in +a very slow oven. + +For chocolate drops, grate about an ounce of chocolate as you did of +lemon-peel, which must then be left out. + + +_Lemon Puffs._ + +Into half a pound of double-refined sugar, beat fine and sifted, grate +the yellow rind of a large lemon. Whip up the white of an egg to a +froth, and wet it with the froth, till it is as stiff as a good working +paste. Lay the puffs on papers, and bake them in a very slow oven. + + +_Lemon Tart._ + +A quarter of a pound of almonds blanched and beaten with a little sweet +cream; put in half a pound of sugar, the yolks only of eight eggs, half +a pound of butter, the peel of two lemons grated. Beat all together fine +in a mortar; lay puff paste about the dish; bake it half an hour. + + +_Lemon Solid._ + +Put the juice of a lemon, with the rind grated, into a dish: sweeten it +to your taste; boil a quart of cream till it is reduced to three half +pints; pour it upon the lemon, and let it stand to cool. It should be +made the day before it is used. + + +_Syrup of Lemons._ + +To three pounds of the best sugar finely beaten put one pint of lemon +juice, set by to settle, and then poured off clear: put it in a silver +tankard, and set that in a pot of boiling water. Let this boil till the +sugar is quite dissolved, and when cold bottle it; take care that in the +boiling not the least water gets in. Skim off any little scum that +rises. + + +_Macaroons._ + +Take half a pound of almonds, blanched and pounded, and half a pound of +finely pounded lump sugar. Beat up the whites of two eggs to a froth; +mix the sugar and almonds together; add the eggs by degrees; and, when +they are well mixed, drop a spoonful on wafer-paper. They must be baked +as soon as made in a slow oven. + + +_Citron Marmalade._ + +Boil the citron very tender, cutting off all the yellow rind; beat the +white very well in a wooden bowl; shred the rind, and to a pound of +pulp and rind take a pound and a half of sugar, and half a pint of +water. When it boils, put in the citron, and boil it very fast till it +is clear; put in half a pint of pippin jelly, and boil it till it +jellies very well; then add the lemon-juice, and put it into your pots +or glasses. + + +_Cherry Marmalade._ + +Take eight pounds of cherries, not too ripe; stone them; take two pounds +of sugar beaten, and the juice of four quarts of currants, red and +white. Put the cherries into a pan, with half a pound of the sugar, over +a very hot fire; shake them frequently; when there is a good deal of +liquor, put in the rest of the sugar, skimming it well and boiling it as +fast as possible, till your syrup is almost wasted; then put in your +currant juice, and let it boil quick till it jellies; keep stirring it +with care; then put it in pots. + + +_Another way._ + +Take five pounds of cherries stoned and two pounds of loaf sugar; shred +your cherries, wet your sugar with the juice that runs from them, then +put the cherries into the sugar, and boil them pretty fast, till they +become a marmalade. When cold, put it into glasses for use. + + +_Orange Marmalade._ No. 1. + +Pare your oranges very thin, and lay them in water two or three days, +changing the water twice a day; then take them out, and dry them with a +linen cloth. Take their weight in sugar beat fine; cut the oranges in +halves, take out the pulp, pick out the seeds, and take off the skins +carefully. Boil the rinds very tender in a linen cloth; cut them in +strips whilst hot, and lay them in the pan in which you design to boil +the marmalade. Put a layer of sugar, and a layer of orange rinds, +alternately, till all are in; let them stand till the sugar is quite +dissolved; add the juice of a lemon; set them on a stove, and let them +boil fast till nearly done; then put in the pulp, and boil them again +till quite done. Take them off, and add the juice of a lemon; let them +stand in pots for a few days, and they will be fit for eating. + +Lemon marmalade may be done in the same way, only with a much greater +quantity of sugar, or sugar mixed with sugar-candy. + + +_Orange Marmalade._ No. 2. + +Take six dozen Seville oranges; pare thin three dozen, the other three +rasp thin, and keep the parings and raspings separate. Cut all the six +dozen in halves; squeeze out the juice, but not too hard; scoop out the +pulp with a tea-spoon; pick out the seeds, and keep the pulp. Boil the +skins, changing the water two or three times, to take off the +bitterness, till they are tender enough for a straw to pierce them. When +they are boiled, scoop out and throw away the stringy part; boil the +parings three times in different waters; beat the boiled skins very fine +in a marble mortar; beat the boiled rinds in the same manner. The pulp, +skin, rinds, and juice, must be all weighed, but not yet mixed; for each +pound in the whole take one pound of loaf sugar, which must first be +mixed with a little water, boiled alone, well skimmed, and thoroughly +cleared. The pulp, skins, and juice, must then be put into this syrup, +well mixed, and boiled together for about half an hour; after which put +in the rasped rinds, beaten as above directed, and boil all together for +a short time. Put the marmalade into small pots, and cover with brandy +paper. + + +_Orange Marmalade._ No. 3. + +Take a dozen of Seville oranges and their weight in sugar finely +powdered. Pare the oranges as thin as possible; the first peel is not +used in marmalade; it is better to grate off the outer peel and put them +in water. Let them lie two or three days, changing the water every day; +then cut the oranges in quarters, and take out all the pulp; boil the +peels in several waters, till they are quite tender and not bitter. Then +put to the sugar half a pint of water, and boil it to a syrup, till it +draws as fine as a hair; put in the peels sliced very thin, and boil +them gently about a quarter of an hour. While the peels are boiling, +pick out all the seeds and skins from the pulp; then put the pulp to the +orange-peel; let it boil till it is clear; put a little in a saucer, and +when it jellies it is done enough. + + +_Scotch Orange Marmalade._ + +Weigh the oranges, and take an equal weight of sugar; wipe the fruit +with a wet cloth; grate them, cut them across, and squeeze them through +a hair sieve. Boil the skins tender, so that the head of a pin will +easily pierce them; take them off the fire, squeeze out the water, +scrape the pulp from them, cut the skins into very thin chips, and let +them boil until they are very transparent. Then put in the juice and so +much of the gratings as you choose; let it all boil together till it +will jelly, which you will know by letting a little of it cool in a +saucer. + + +_Red Quince Marmalade._ No. 1. + +Take one pound and a half of quinces, two pounds of sugar, a pint of +water, and a quarter of a pint of the juice of quinces; boil it tender, +and skim it well. When done enough, put into it a quarter of a pint of +the juice of barberries. Skim it clear as long as any thing rises. + + +_Red Quince Marmalade._ No. 2. + +Scald as many fine large quinces as you would use, and grate as many +small ones as will make a quart of juice, or according to the quantity +you want. Let this settle; after you have pressed it through a coarse +cloth, strain it through a jelly-bag, that what you use may be perfectly +clear. To every pint of this liquor put a pound and a half of sugar, and +a pound and a half of the scalded quinces, which must be pared and cored +before they are weighed. Set it at first on a pretty brisk fire; when it +begins to boil, slacken the fire; and when it begins to turn red cover +it close. As soon as it is of a fine bright red, take it off, as it +turns of a blackish muddy colour in a moment if not carefully watched. A +small bit of cochineal, tied up in a bit of rag and boiled with it, +gives it a beautiful colour. Before you have finished boiling, add +barberry juice, to your judgment, which improves the flavour. + + +_Red Quince Marmalade._ No. 3. + +Pare the quinces, quarter them, and cut out all the hard part; to a +pound of quinces put a pound and a half of sugar and half a pound of the +juice of barberries, boiled with water, as you do jelly or other fruit, +boiling it very fast, and break it very small; when it is all to pieces +and jellied, it is enough. If you wish the marmalade to be of a green +colour, put a few black bullaces to the barberries when you make the +jelly. + + +_White Quince Marmalade._ + +Pare and quarter the quinces, and put as much water as will cover them; +boil them all to pieces to make jelly, and run it through a jelly-bag. +Take a pound of quinces, quarter them, and cut out all the hard parts; +pare them, and to a pound of fruit put a pound and a half of finely +beaten sugar and half a pint of water. Let it boil till very clear; keep +stirring it, and it will break as you wish it. When the sugar is boiled +very thick, almost to a candy, put in half a pint of jelly, and let it +boil very fast till it becomes a jelly. Take it off the fire, and put in +juice of lemon; skim it well, and put it into pots or glasses. + + +_Marchpane._ + +Blanch one pound of almonds as white as you can; take three quarters of +a pound of fine white sugar well pounded; beat them up together with a +little rose-water, to prevent the almonds from oiling. Take out the +mixture, work it like paste, make it into cakes, lay them on wafers, and +bake them. Boil rose-water and sugar till it becomes a syrup; when the +cakes are almost done, spread this syrup all over them, and strew them +with comfits. + + +_Another way._ + +Take a pound of almonds finely beaten, and a pound of fine sugar, sifted +through a hair sieve; mix these together; then add the whites of four +eggs, beaten up to a froth; mix the whole well together, and scald it +over your fire, still keeping it well-stirred, to prevent burning. Let +it stand till cold; afterwards roll it on papers, and bake it. + + +_Marrow Pasties._ + +Make the pasties small, the length of a finger; put in large pieces of +marrow, first dipped in egg, and seasoned with sugar, beaten cloves, +mace, and nutmeg. Strew a few currants on the marrow, and either bake or +fry them. + + +_Melons or Cucumbers, to preserve._ + +Cut and pare a thoroughly ripe melon into thick slices; put them into +water till they become mouldy; then put them into fresh water over the +fire to coddle, not to boil. Make a good syrup; when properly skimmed, +and while boiling, put your melon in to boil for a short time. The syrup +should be boiled every day for a fortnight; do not put it to the melon +till a little cold: the last time you boil the syrup, put it into a +muslin bag; add one ounce of ginger pounded and the juice and rind of +two lemons; but, if a large melon, allow an additional ounce of ginger. + + +_Melon Compote._ + +Cut a good melon as for eating; peel it, carefully taking off the green +part entirely, but not more. Take out all the inside, and steep the +slices for ten days in the best vinegar, keeping it well covered. Take +out the slices, and put them over the fire in fresh vinegar; let them +stew till quite tender. Then drain and dry them in a cloth; stick bits +of cloves and cinnamon in them; lay them in a jar, and make a syrup, and +pour over them. Tie the jar close down. This kind of sweetmeat is eaten +in Geneva with roast meat, and is much better than currant jelly or +apple sauce. The melon must be in good order, and within three or four +days of being ripe enough to eat. + + +_Mince Meat._ No. 1. + +One pound of beef, one pound and a half of suet, one pound of currants, +half a pound of chopped raisins, one pound of sugar, if moist, half a +pint of brandy, a pint of raisin wine, mace, cinnamon, allspice, and +nutmeg, pounded together. Sweetmeats, candied lemon, and fresh peel, may +be added, when used for baking. + + +_Mince Meat._ No. 2. + +One pound of beef suet, one pound of apples peeled and cored, one pound +of raisins stoned and chopped very fine, the same of currants well +picked, half a pound of sugar made very fine, a glass of brandy, a glass +of wine, half an ounce of allspice, the juice of two large lemons, the +rind chopped as fine as possible: add sweetmeats to your taste. + + +_Mince Meat._ No. 3. + +Take one pound of beef and two pounds of suet shred fine, two pounds of +currants, one pound of the best raisins stoned, but not chopped, three +quarters of a pound of sugar, four fine pippins or russetings chopped +fine, some grated lemon-peel, half an ounce of cinnamon, the same of +nutmeg, a quarter of an ounce of mace, wine and brandy to your taste, +and whatever sweetmeats you please. + + +_Mince Meat without Meat._ No. 1. + +Twelve pounds of currants, very well washed, dried, and picked, six +pounds of raisins stoned and chopped very small, a quarter of a pound of +cloves, three ounces of mace, and two of nutmegs, pounded very fine, the +rind of three large fresh lemons pared very thin and chopped fine, six +pounds of powder sugar, a quart of sack, a quart of brandy, one hundred +golden rennets, pared, cored, and chopped small: mix all well together, +and let it stand two days, stirring it from the bottom twice or thrice a +day. Add three whole dried preserved oranges and an equal weight of +dried citron. Mix in the suet a day or two before you use it. Add +lemon-juice to your taste, and that only to the quantity you mean to +bake at once. Without suet these ingredients will keep for six months. + +_Mince Meat without Meat._ No. 2. + +To make a mince meat that will keep for five or six years, take four +pounds of raisins of the sun, stoned and chopped very fine, five pounds +of currants, three pounds of beef suet shred very fine, the crumb of a +half-quartern loaf, three pounds of loaf-sugar, the peel of four lemons +grated, half an ounce of nutmeg, a quarter of an ounce of mace, the same +of cloves, and one pint of good brandy. When you make your pies, add +about one third of apple chopped fine; and to each pie put six or eight +small slices of citron and preserved orange-peel, with a table-spoonful +of sweet wine, ratafia, and a piece of a large lemon mixed together. + + +_Mince Meat without Meat._ No. 3. + +Three pounds of suet, three pounds of apples, pared and cored, three +pounds of currants washed, picked, and dried, one pound and a half of +sugar powdered, three quarters of a pound of preserved orange-peel, six +ounces of citron, the juice of six lemons, one pint of sack and one of +brandy, a quarter of an ounce of mace, the same of nutmeg, and of cloves +and cinnamon half a quarter of an ounce each. + + +_Lemon Mince Meat._ + +Cut three large lemons, and squeeze out the juice; boil the peels +together with the pulp till it will pound in a mortar; put to it one +pound of beef suet, finely chopped, currants and lump sugar, one pound +of each; mix it all well together; then add the juice with a glass of +brandy. Put sweetmeats to your taste. + + +_Mirangles._ + +Put half a pint of syrup into a stewpan, and boil it to what is called +blow; then take the whites of three eggs, put them in another copper +pan, and whisk them very strong. When your sugar is boiled, rub it +against the sides of the stewpan with a table-spoon; when you see the +sugar change, quickly mix the whites of eggs with it, for if you are not +quick your sugar will turn to powder. When you have mixed it as light as +possible, put in the rind of one lemon; stir it as little as possible: +take a board, about one foot wide and eighteen inches long, and put a +sheet of paper on it. With your table-spoon drop your batter in the +shape of half an egg: sift a little powdered sugar over them before you +put them in the oven. Let your oven be of a moderate heat; watch them +attentively, and let them rise, and just let the outside be a little +hard, but not the least brown; the inside must be moist. Take them off +with a knife, and just put about a tea-spoonful of jam in the middle of +them; then put two of them together, and they will be in the shape of an +egg; you must handle them very gently. + + +_Moss._ + +Take as much white starch as sugar, and sift it; colour some of the +sugar with turmeric, some with blue powder, some with chocolate, and +some with the juice of spinach; and wet each by itself with a solution +of gum-dragon. Strain and rub it through a hair sieve, and let them dry +before you touch them. + + +_Muffins._ + +Mix flour in a pan, with warm new milk and water, yest and salt, +according to your judgment. Beat it up well with a wooden spoon till it +is a stiff batter; then set it near the fire to rise, which will be in +about an hour. It must then be well beaten down, and put to rise again, +and, when very light, made into muffins, and baked in flat round irons +made for the purpose. The iron must be made hot, and kept so with coals +under it. Take out the batter with a spoon, and drop it on a little +flour sprinkled lightly on a table. Then lay them on a trencher with a +little flour; turn the trencher round to shape them, assisting with your +hand if they need it. Then bake them; when one side is done, turn them +with a muffin knife, and bake the other. + + +_Oranges, to preserve._ + +Make a hole at the stalk end; take out all the seeds, but no pulp; +squeeze out the juice, which must be saved to put to them, taking great +care you do not loosen the pulp. Put them into an earthen pan, with +water; boil them till the water is bitter, changing it three times, and, +in the last water put a little salt, and boil them till they are very +tender, but not to break. Take them out and drain them; take two pounds +of sugar and a quart of pippin jelly; boil it to a syrup, skim it very +clear, and then put in your oranges. Set them over a gentle fire till +they boil very tender and clear; then put to them the juice that you +took from them; prick them with a knife that the syrup may penetrate. If +you cut them in halves, lay the skin side upwards, and put them up and +cover them with the syrup. + +Lemons and citrons may be done in the same way. + + +_Whole Oranges, to preserve._ + +Take six oranges, rasp them very thin, put them in water as you do them, +and let them lie all night. In the morning boil them till they are +tender, and then put them into clear water, and let them remain so two +or three days. Take the oranges, and cut a hole in the top, and pick out +the seeds, but not the meat; then take three pounds of fine sugar, and +make a thin syrup, and, when boiled and skimmed, put in your oranges, +and let them boil till they are clear. Take them out, and let them stand +three or four days; then boil them again till the syrup is rather thick. +Put half a pound of sugar and half a pint of apple jelly to every +orange, and let it boil until it jellies; put them into pots, and place +any substance to keep down the orange in the pot till it cools. + + +_Seville Oranges, to preserve._ + +Put Seville oranges in spring water, where let them remain three or four +days, shifting the water every day. Take them out, and grate off a +little of the outside rind very carefully without touching the white, +only to take away a little of the bitter; make a thin syrup, and, when +it is sufficiently cleared and boiled, take it off, and, when it is only +warm, put the oranges in and just simmer them over the fire. Put them +and the syrup into a pan, and in a day or two set them again on the +fire, and just scald them. Repeat this a day afterwards; then boil a +thick syrup; take the oranges out of the thin one, and lay them on a +cloth to drain, covered over with another; then put them to the thick +syrup, as you before did to the thin one, putting them into it just hot, +and giving them a simmer. Repeat this in a few days if you think they +are not sufficiently done. The insides must be left in. + + +_Butter Orange._ + +Take a pint of the juice of oranges and eight new-laid eggs beaten well +together; mix and season them to your taste with loaf-sugar; then set it +on the fire; keep stirring till it becomes thick; put in a bit of butter +of the size of a walnut, stirring it while on the fire; then dish it up. + + +_Candied Orange._ + +Take twelve oranges, the palest you can get; take out the pulp, pick out +the seeds and skins; let the outsides soak in water with a little salt +all night: then boil them in a good quantity of spring water, till +tender, which will be about nine or ten hours. Drain and cut them in +very thin slices; add them to the pulp, and to every pound take one +pound and a half of sugar beaten fine. Boil them together till clear, +which will be in about three quarters of an hour. + + +_Orange Cream._ + +Grate the peels of four Seville oranges into a pint of water, then +squeeze the juice into the water. Well beat the yolks of four eggs; put +all together; and sweeten with double-refined sugar. Press the whole +hard through a strong strainer; set it on the fire, and stir it +carefully one way, till it is as thick as cream. + + +_Orange Jelly._ + +Dissolve two ounces of isinglass in a pint of water; add a pint of the +juice of four China oranges, two Seville oranges, and two lemons. Grate +the peel of them all, and sweeten to your palate. + + +_Orange Paste._ + +Pick all the meat out of the oranges, and boil the rinds in water till +they are very tender. Cut off all the outside, and beat the pulp in a +mortar till it is very fine. Shred the outside in long thin bits, and +mix it with the meat, when you have taken out all the seeds. To every +pint of juice put half a pint of the pulp, and mix all together. Then +boil up a candy of sugar; put in your paste, and just scald it; add a +good pound of sugar to a pint of the paste; put it into a broad earthen +pan, set it on a stove, let it remain till it candies; skim it off with +a spoon, drop it on glasses to dry, and as, often as it candies keep +skimming it. + + +_Another way._ + +To six ounces of sugar put six ounces at least of fine flour, mixed with +a little orange-flower water, but no eggs, as they would make it too +dry. Moisten with water, taking care that it is neither too hard nor too +soft. Rub the pan with a little fine oil. + + +_Orange Puffs._ + +Pare off the yellow peel of a large Seville orange, but be careful not +to touch the white; boil it in three several waters to take out the +bitterness; it will require about three hours' boiling. Beat it very +fine in a marble mortar, with four ounces of fine lump sugar, four +ounces of fresh butter, the yolks of six eggs, four good spoonfuls of +sweet thick cream, and one spoonful of orange-flower water. Beat all +these ingredients so well together that you cannot discern a particle of +the orange-peel. Roll out your puff paste as thin as possible, lay it in +pattypans, fill them with the ingredients, but do not cover them. Bake +them in an oven no hotter than for cheesecakes; but for frying you must +make them with crust without butter, and fry them in lard. + + +_Another way._ + +Take one pound of single-refined sugar sifted and the rind of an orange +grated, a little gum-dragon, and beaten almonds rubbed through a sieve. +Mix all these well together; wet it into paste, and beat it in a mortar; +add whites of eggs whipped to a frost. + + +_Orange Sponge._ + +Dissolve two ounces of isinglass in one pint of water; strain it through +a sieve; add the juice of two China oranges and some lemon; sugar it to +your taste. Whisk it till it looks like a sponge; put it into a mould, +and turn it out. + + +_Orange and Lemon Syrup._ + +To each pint of juice, which must be put into a large pan, throw a pound +and a half of sugar, broken into small lumps, which must be stirred +every day till dissolved, first carefully taking off the scum. Let the +peel of about six oranges be put into twelve quarts, but it must be +taken out when the sugar is melted, and you are ready to bottle it. +Proceed in the same way with lemon, only taking two pounds of sugar to a +pint of juice. + + +_Oranges for a Tart._ + +Pare some oranges as thin as possible; boil them till they are soft. Cut +and core double the number of good pippins, and boil them to pap, but so +as that they do not lose their colour; strain the pulp, and add one +pound of sugar to every pint. Take out the orange-pulp, cut the peel, +make it very soft by boiling, and bruise it in a mortar in the juice of +lemons and oranges; then boil it to a proper consistence with the apple +and orange-pulp and half a pint of rose-water. + + +_Orange Tart._ + +Take eight Seville oranges; cut them in halves, pick out all the seeds; +then pick out all the orange as free from the white skins as possible. +Take the seeds out of the cores, and boil them till tender and free from +bitter. When done enough, dry them very well from the water, and beat +five of the orange-peels in a marble mortar till quite smooth. Then take +the weight of the oranges in double-refined sugar, beaten fine, and +sifted; mix it with the juice, and pound all well in the mortar; the +peel that was left unbeaten you slice into your tart. You may keep out +as much sugar as will ice the tart. Make the crust for it with twelve +ounces of flour, six ounces of butter, melted in water, and the yolks of +two eggs, well beaten and mixed into your flour. Be sure to prick the +crust well before it goes into the oven. + +Half this quantity makes a pretty-sized tart. + + +_Another way._ + +Take as many oranges as you require. Cut the peel extremely thin from +the white, and shred it small. Clear the oranges entirely from the +white, and cut them in small pieces like an apple, taking out the seeds. +Sweeten as required, and bake in a nice paste. In winter, apples may be +mixed. + + +_Panada._ + +Take oatmeal, clean picked and well beaten; steep it in water all night; +strain and boil it in a pipkin, with some currants, a blade or two of +mace, and a little salt. When it is well boiled, take it off; and put in +the yolks of two or three new-laid eggs, beaten with rose-water. Set it +on a gentle fire, and stir it that it may not curdle. Sweeten with +sugar, and put in a little nutmeg. + + +_Pancakes._ No. 1. + +Mix a quart of milk with as much flour as will make it into a thin +batter; break in six eggs; put in a little salt, a glass of raisin wine, +a spoonful of beaten ginger; mix all well together; fry and sprinkle +them with sugar. + +In making pancakes or fritters, always make your batter an hour before +you begin frying, that the flour may have time to mix thoroughly. Never +fry them till they are wanted, or they will eat flat and insipid. Add a +little lemon-juice or peel. + + +_Pancakes._ No. 2. + +To a pint of cream put three spoonfuls of sack, half a pint of flour, +six eggs, but only three whites; grate in some nutmeg, very little salt, +a quarter of a pound of butter melted, and some sugar. After the first +pancake, lay them on a dry pan, very thin, one upon another, till they +are finished, before the fire; then lay a dish on the top, and turn them +over, so that the brown side is uppermost. You may add or diminish the +quantity in proportion. This is a pretty supper dish. + + +_Pancakes._ No. 3. + +Break three eggs, put four ounces and a half of flour, and a little +milk, beat it into a smooth batter; then add by degrees as much milk as +will make it the thickness of good cream. Make the frying-pan hot, and +to each pancake put a bit of butter nearly the size of a walnut; when +melted, pour in the batter to cover the bottom of the pan; make them of +the thickness of half a crown. The above will do for apple fritters, by +adding one spoonful more flour; peel and cut your apples in thick +slices, take out the core, dip them in the batter, and fry them in hot +lard; put them in a sieve to drain; grate some loaf sugar over them. + + +_French Pancakes._ + +Beat the yolks of eight eggs, which sweeten to your taste, nearly a +table-spoonful of flour, a little brandy, and half a pint of cream. They +are not to be turned in the frying-pan. When half done, take the whites +beaten to a strong froth, and put them over the pancakes. When these are +done enough, roll them over, sugar them, and brown them with a +salamander. + + +_Grillon's Pancakes._ + +Two soup-ladles of flour, three yolks of eggs, and four whole ones, two +tea-spoonfuls of orange-flower water, six ratafia cakes, a pint of +double cream; to be stirred together, and sugar to be shaken over every +pancake, which is not to be turned--about thirty in number. + + +_Quire of Paper Pancakes._ + +Take to a pint of cream eight eggs, leaving out two whites, three +spoonfuls of fine flour, three of sack, one of orange-flower water, a +little sugar, a grated nutmeg, a quarter of a pound of butter melted in +the cream. Mix a little of the cream with flour, and so proceed by +degrees that it may be smooth: then beat all well together. Butter the +pan for the first pancake, and let them run as thin as possible to be +whole. When one side is coloured, it is enough; take them carefully out +of the pan, lay them as even on each other as possible; and keep them +near the fire till they are all fried. The quantity here given makes +twenty. + + +_Rice Pancakes._ + +In a quart of milk mix by degrees three spoonfuls of flour of rice, and +boil it till it is as thick as pap. As it boils, stir in half a pound of +good butter and a nutmeg grated. Pour it into a pan, and, when cold, put +in by degrees three or four spoonfuls of flour, a little salt, some +sugar, and nine eggs, well beaten up. Mix them all together, and fry +them in a small pan, with a little piece of butter. + + +_Paste._ + +Take half a pound of good fresh butter, and work it to a cream in a +basin. Stir into it a quarter of a pound of fine sifted sugar, and beat +it together: then work with it as much fine flour as will make a paste +fit to roll out for tarts, cheesecakes, &c. + + +_Paste for baking or frying._ + +Take a proper quantity of flour for the paste you wish to make, and mix +it with equal quantities of powdered sugar and flour; melt some butter +very smooth, with some grated lemon-peel and an egg, well beat; mix +into a firm paste; bake or fry it. + + +_Paste for Pies._ + +French roll dough, rolled out with less than half the quantity of butter +generally used, makes a wholesome and excellent paste for pies. + + +_Paste for raised Pies._ + +Put four pounds of butter into a kettle of water; add three quarters of +a pound of rendered beef suet; boil it two or three minutes; pour it on +twelve pounds of flour, and work it into a good stiff paste. Pull it +into lumps to cool. Raise the pie, using the same proportions for all +raised pies according to the size required: bake in a hot oven. + + +_Another way._ + +Take one pound of flour, and seven ounces of butter, put into boiling +water till it dissolves: wet the flour lightly with it. Roll your paste +out thick and not too stiff; line your tins with it; put in the meat, +and cover over the top of the tin with the same paste. + +This paste is best made over-night. + + +_Paste for Tarts._ + +To half a pound of the best flour add the same quantity of butter, two +spoonfuls of white sugar, the yolks of two eggs and one white; make it +into a paste with cold water. + + +_Paste for Tarts in pans._ + +Take a pound of flour, the same of butter, with five yolks of eggs, the +white of one, and as much water as will wet it into a pretty soft paste. +Roll it up, and put it into your pan. + + +_Paste for very small Tartlets._ + +Take an egg or more, and mix it with some flour; make a little ball as +big as a tea-cup; work it with your hands till it is quite hard and +stiff; then break off a little at a time as you want it, keeping the +rest of the ball under cover of a basin, for fear of its hardening or +drying too much. Roll it out extremely thin; cut it out, and make it up +in what shape you please, and harden them by the fire, or in an oven in +a manner cold. It does for almonds or cocoa-nut boiled up in syrup rich, +or any thing that is a dry mixture, or does not want baking. + + +_Potato Paste._ + +Take two thirds of potato and one of ground rice, as much butter rubbed +in as will moisten it sufficiently to roll, which must be done with a +little flour. The crust is best made thin and in small tarts. The +potatoes should be well boiled and quite cold. + + +_Rice Paste._ + +Whole rice, boiled in new milk, with a reasonable quantity of butter, to +such a consistency as to roll out when cold. The board must be floured +while rolling. + + +_Another way._ + +Beat up a quarter of a pound of rice-flour with two eggs; boil it till +soft; then make it into a paste with very little butter, and bake it. + + +_Paste Royal._ + +Mix together one pound of flour, and two ounces of sifted sugar; rub +into it half a pound of good butter, and make it into a paste not over +stiff. Roll it out for your pans. This paste is proper for any sweet +tart or cheesecake. + + +_Short or Puff Paste._ No. 1. + +Rub together six ounces of butter and eight of flour; mix it up with as +little water as possible, so as to make a stiff paste. Beat it well, and +roll it thin. This is the best crust of all for tarts that are to be +eaten cold and for preserved fruit. Have a moderate oven. + + +_Short Paste._ No. 2. + +Half a pound of loaf-sugar, and the same quantity of butter, to be +rubbed into a pound of flour; then make it into paste with two eggs. + + +_Short Paste._ No. 3. + +To a pound and a quarter of sifted flour rub gently in half a pound of +fresh butter, mixed up with half a pint of spring water, and set it by +for a quarter of an hour; then roll it out thin; lay on it in small +pieces three quarters of a pound more of butter; throw on it a little +more flour, roll it out thin three times, and set it by for an hour in a +cold place. + + +_Short Paste._ No. 4. + +Take one pound of flour, half a pound of fresh butter, and about four +table-spoonfuls of pounded white sugar. Knead the paste with the yolks +of two eggs well beaten up instead of water. Roll it very thin for +biscuits or tarts. + + +_Short Paste._ No. 5. + +Three ounces of butter to something less than a pound of flour and the +yolk of one egg; the butter to be thoroughly worked into the flour; if +you use sugar, there is no occasion for an egg. + + +_Short Paste._ No. 6. + +Three quarters of a pound of butter, and the same of flour; mix the +flour very stiff with a little water; put the butter in a clean cloth, +and press it thoroughly to get from it all the water. Then roll out all +the flour and water paste, and lay the butter upon it, double over the +paste, and beat it with a rolling-pin. Double it up quite thick, lay it +in a clean plate, and put it in a cool place for an hour. If it is not +light when tried in the oven, it must be beaten again. + + +_Short Paste._ No. 7. + +Rub into your flour as much butter as possible, without its being +greasy; rub it in very fine; put water to make it into a nice light +paste; roll it out; stick bits of butter all over it; then flour and +roll it up again. Do this three times; it is excellent for meat-pies. + + +_Short Paste, made with Suet._ + +To one pound of flour take about half a pound of beef suet chopped very +small; pour boiling water upon it; let it stand a little time; then mix +the suet with the flour, taking as little of the water as possible, and +roll it very thin; put a little sugar and white of egg over the crust +before it is baked. + + +_Sugar Paste._ + +Take half a pound of flour, and the same quantity of sugar well pounded; +work it together, with a little cream and about two ounces of butter, +into a stiff paste; roll it very thin. When the tarts are made, rub the +white of an egg, well beaten, over them with a feather; put them in a +moderate oven, and sift sugar over them. + + +_Peaches, to preserve in Brandy._ No. 1. + +The peaches should be gathered before they are too ripe; they should be +of the hard kind--old Newington or the Magdalen peaches are the best. +Rub off the down with a flannel, and loosen the stone, which is done by +cutting a quill and passing it carefully round the stone. Prick them +with a large needle in several places; put them into cold water; give +them a great deal of room in the preserving-pan; scald them extremely +gently: the longer you are scalding them the better, for if you do them +hastily, or with too quick a fire, they may crack or break. Turn them +now and then with a feather: when they are tender to the feel, like a +hard-boiled egg that has the shell taken off, remove them from the fire, +carefully take them out, and cover them up close with a flannel. You +must in all their progress observe to keep the fruit covered, and, +whenever you take it from the scalding syrup, cover it up with a cloth +or flannel, or the air will change the colour. Then put to them a thin +syrup cool. The next day, if you think the syrup too thin, drain it well +from the peaches, and add a little more sugar; boil it up, and put it to +them almost cold. To a pint of syrup put half a pint of the best pale +brandy you can get, which sweeten with fine sugar. If the brandy is +dark-coloured, it will spoil the look of the fruit. The peaches should +be well chosen, and they should have sufficient room in the glass jars. +When the liquor wastes, supply the deficiency by adding more syrup and +brandy. Cover them with a bladder, and every now and then turn them +upside down, till the fruit is settled. + + +_Peaches, to preserve in Brandy._ No. 2. + +Scald some of the finest peaches of the white heart kind, free from +spots, in a stewpan of water; take them out when soft, and put them into +a large table-cloth, four or five times doubled. Into a quart of white +French brandy put ten ounces of powdered sugar; let it dissolve, and +stir it well. Put your peaches into a glass jar; pour the brandy on +them; cover them very close with leather and bladder, and take care to +keep your jar filled with brandy. + +You should mix your brandy and sugar before you scald the peaches. + + +_Peaches, to preserve in Brandy._ No. 3. + +Put Newington peaches in boiling water: just give them a scald, but do +not let them boil; then take them out, and throw them into cold water. +Dry them on a sieve, and put them in long wide-mouthed bottles. To half +a dozen peaches take half a pound of sugar; just wet it, and make it a +thick syrup. Pour it over the peaches hot; when cold, fill the bottles +with the finest pale brandy, and stop them very close. + + +_Pears, to pot._ + +Put in your fruit scored; cover them with apple jelly, and let them boil +till they break; then put them in a hair sieve, and rub them through +with a spoon till you think it thick enough. Boil up as many pounds of +sugar to a candy as you have pints of paste, and when the sugar is put +in the paste, just scald it, and put it into pots. + + +_Pears, to stew._ + +Pare some Barland pears; take out the core, and lay them close in a tin +saucepan, with a cover fitting quite exact; add the rind of a lemon cut +thin and half its juice, a small stick of cinnamon, twenty grains of +allspice, and one pound of loaf-sugar, to a pint and a half of water. +Bake them six hours in a very slow oven. Prepared cochineal is often +used for colouring. + + +_Chicken Pie._ + +Parboil and neatly cut up your chickens; dry them, and set them over a +slow fire for a few minutes; have ready some forcemeat, and with it some +pieces of ham; lay these at the bottom of the dish, and place the +chickens upon it; add some gravy well seasoned. It takes from an hour +and a half to two hours. + + +_Giblet Pie._ + +Let the giblets be well cleaned, and put all into a saucepan excepting +the liver, with a little water and an onion, some whole pepper, a bunch +of sweet-herbs, and a little salt. Cover them close, and let them stew +till tender; then lay in your dish a puff paste, and upon that a +rump-steak peppered and salted; put the seasoned giblets in with the +liver, and add the liquor they were stewed in. Close the pie; bake it +two hours; and when done pour in the gravy. + +A Dutch pie is made in the same way. + + +_Common Goose Pie._ + +Quarter a goose and season it well. Make a raised crust, and lay it in, +with half a pound of butter at the top, cut into three pieces. Put the +lid on, and bake it gently. + + +_Rich Goose Pie._ + +After having boned your goose and fowl, season them well, and put your +fowl into the goose, and into the fowl some forcemeat. Then put both +into a raised crust, filling the corners with the forcemeat. Cut about +half a pound of butter into three or four pieces, and lay on the top, +and bake it well. + + +_Ham and Chicken Pie._ + +Cut some thin slices from a boiled ham, lay them on a good puff paste at +the bottom of your dish, and pepper them. Cut a fowl into four quarters, +and season it with a great deal of pepper, and but a little salt; and +lay on the top some hard yolks of eggs, a few truffles and morels, and +then cover the whole with slices of ham peppered: fill the dish with +gravy, and cover it with a good thick paste. Bake it well, and, when +done, pour into it some rich gravy. If to be eaten cold, put no gravy. + + +_Hare Pie._ + +Cut the hare into pieces; season it with salt, pepper, and nutmeg, and +jug it with half a pound of butter. It must do above an hour, covered +close in a pot of boiling water. Make some forcemeat, and add bruised +liver and a glass of red wine. Let it be highly seasoned, and lay it +round the inside of a raised crust; put the hare in when cool, and add +the gravy that came from it, with some more rich gravy. Put the lid on, +and bake it two hours. + + +_Lumber Pie._ + +Take the best neat's tongue well boiled, three quarters of a pound of +beef suet, the like quantity of currants, two good handfuls of spinach, +thyme, and parsley, a little nutmeg, and mace; sweeten to your taste. +Add a French roll grated and six eggs. Mix these all together, put them +into your pie, then lay up the top. Cut into long slices one candied +orange, two pieces of citron, some sliced lemon, add a good deal of +marrow, preserved cherries and barberries, an apple or two cut into +eight pieces, and some butter. Put in white wine, lemon, and sugar, and +serve up. + + +_Olive Pie._ + +Two pounds of leg of veal, the lean, with the skin taken out, one pound +of beef suet, both shred very small and beaten; then put them together; +add half a pound of currants and half a pound of raisins stoned, half a +pound of sugar, eight eggs and the whites of four, thyme, sweet +marjoram, winter savory, and parsley, a handful of each. Mix all these +together, and make it up in balls. When you put them in the pie, put +butter between the top and bottom. Take as much suet as meat; when it is +baked, put in a little white wine. + + +_Partridge Pie._ + +Truss the partridges the same way as you do a fowl for boiling; then +beat in a mortar some shalots, parsley cut small, the livers of the +birds, and double the quantity of bacon, seasoning them with pepper, +salt, and two blades of mace. When well pounded, put in some fresh +mushrooms. Raise a crust for the pie; cover the bottom with the +seasoning; put in the partridges, but no stuffing, and put in the +remainder of the seasoning between the birds and on the sides; strew +over a little mace, pepper and salt, shalots, fresh mushrooms, a little +bacon beaten very fine; lay a layer of it over them, and put the lid on. +Two hours and a half will bake it, and, when done, take the lid off, +skim off the fat, put a pint of veal gravy, and squeeze in the juice of +an orange. + + +_Rich Pigeon Pie._ + +Season the pigeons high; lay a puff paste at the bottom of the dish, +stuffing the craws of the birds with forcemeat, and lay them in the dish +with the breasts downward; fill all the spaces with forcemeat, +hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and +asparagus tops. Cover, and bake it; when drawn, pour in rich gravy. + + +_High Veal Pie._ + +Veal, forcemeat balls, yolks of eggs, oysters, a little nutmeg, cayenne +pepper, and salt, with a little water put into the dish. + + +_Vegetable Pie._ + +Stew three pounds of gravy beef, with some white pepper, salt, and mace, +a bundle of sweet-herbs, a few sweet almonds, onions, and carrots, till +the gravy is of a good brown colour. Strain it off; let it stand till +cold; and take off all the fat. Have some carrots, turnips, onions, +potatoes, and celery, ready cut; boil all these together. Boil some +greens by themselves, and add them to the pie when served up. + + +_A Yorkshire Christmas Pie._ + +Let the crust be made a good standing one; the wall and bottom must be +very thick. Take a turkey and bone it, a goose, a fowl, a partridge, and +a pigeon, and season all well. Take half an ounce of cloves, the same of +black pepper, and two table-spoonfuls of salt, and beat them well +together; let the fowls be slit down the back, and bone them; put the +pigeon into the partridge, the partridge into the fowl, the fowl into +the goose, and the goose into the turkey. Season all well first, and lay +them in the crust; joint a hare, and cut it into pieces; season it, and +lay it close on one side; on the other side woodcocks, or any other sort +of game; let them also be well seasoned and laid close. Put four or five +pounds of butter into the pie; cover it with a very rich paste, put it +in a very hot oven, and four hours will bake it. + +A bushel of flour is about the quantity required for the paste. + + +_Pineapple, to preserve in slices._ + +Pare the pines, and cut them in slices of about the same thickness as +you would apples for fritters. Take the weight of the fruit in the best +sugar; sift it very fine, and put a layer of sugar, then a layer of +pineapple; let it stand till the sugar is entirely dissolved. Then +drain off the syrup, and lay the pine in the pot in which you intend to +keep it; boil the syrup, adding a little more sugar and water to make it +rich; pour it, but not too hot, upon the fruit. Repeat this in about ten +days; look at it now and then, and, if the syrup ferments, boil it up +again, skim it, and pour it warm upon the pine. The parings of the +pineapple boil in the water you use for the syrup, and extract all the +flavour from them. + + +_Pineapple Chips._ + +Pare the pineapples; pick out the thistle part: take half its weight of +treble-refined sugar; part the apple in halves; slice it thin; put it in +a basin, with sifted sugar between; in twelve hours the sugar will be +melted. Set it over a fire, and simmer the chips till clear. The less +they boil the better. Next day, heat them; scrape off the syrup; lay +them in glasses, and dry them on a moderate stove or oven. + + +_Plums, to dry green._ + +Take green amber plums; prick them with a pin all over; make some water +boiling hot, and put in the plums; be sure to have so much water as not +to be made cold when the plums are put in. Cover them very close, and, +when they are almost cold, set them on the fire again, but do not let +them boil. Do so three or four times. When you see the thin skin +cracked, put in some alum finely beaten, and keep them in a scald till +they begin to green; then give them a boil closely covered. When they +are green, let them stand in fresh hot water all night; next day, have +ready as much clarified sugar, made into syrup, as will cover them; +drain the plums, put them into the syrup, and give them two or three +boils. Repeat this twice or three times, till they are very green. Let +them stand in the syrup a week; then lay them out to dry in a hot stove. +You may put some of them in codling jelly, and use them as a wet +sweetmeat. + + +_Green Plum Jam._ + +Take the great white plums before they begin to turn, when they are at +their full growth, and to every pound of plums allow three quarters of a +pound of fine sugar. Pare and throw the plums into water, to keep their +colour; let your sugar be very finely pounded; cut your plums into +slices, and strew the sugar over them. You must first take them out of +the water, and put them over a moderate fire, and boil them till they +are clear and will jelly. You may put in a few of the stones, if you +like them. + + +_Great White Plum, to preserve._ + +To one pound of plums put three quarters of a pound of fine sugar; dip +the lumps of sugar in water just sufficient to wet it through; boil and +skim it, till you think it enough. Slit the plums down the seam; put +them in the syrup with the slit downward, and let them stew over the +fire for a quarter of an hour. Skim them; take them off; when cold, turn +them; cover them up for four or five days, turning them two or three +times a day in the syrup; then put them in pots, not too many together. + + +_Posset._ + +Take a quart of white wine and a quart of water; boil whole spice in +them; then take twelve eggs, and put away half the whites; beat them +very well, and take the wine from the fire; then put your eggs, being +thoroughly beaten, to the wine. Stir the whole together; then set it on +a very slow fire, stirring it the whole time, till it is thick. Sweeten +it with sugar, and sprinkle on it beaten spice, cinnamon, and nutmeg. + + +_Another way, richer._ + +Take two quarts of cream, and boil it with whole spice; then take twelve +eggs, well beaten and strained; take the cream from the fire, and stir +in the eggs, and as much sugar as will sweeten it according to the taste +of those who are to drink it; then a pint of wine, or more--sack, +sherry, or Lisbon. Set it on the fire again, and let it stand awhile; +then take a ladle, and raise it up gently from the bottom of the skillet +you make it in, and break it as little as you can, and do so till you +see that it is thick enough. Then put it into a basin with a ladle +gently. If you do it too much or too quickly it will whey, and that is +not good. + + +_Sack Posset._ + +To twelve eggs, beaten very much, put a pint of sack, or any other +strong rich white wine. Stir them well, that they may not curd; put to +them three pints of cream and half a pound of fine sugar, stirring them +well together. When hot over the fire, put the posset into a basin, and +set it over a boiling pot of water until it is like a custard; then take +it off, and, when it is cool enough to eat, serve it with beaten spice, +cloves, cinnamon, and nutmeg, strewed over it very thick. + + +_Sack Posset, without milk._ + +Take thirteen eggs; beat them very well, and, while they are beating, +take a quart of sack, half a pound of fine sugar, and a pint of ale, and +let them boil a very little while; then put the eggs to them, and stir +them till they are hot. Take it from the fire, and keep it stirring +awhile; then put it into a fit basin, and cover it close with a dish. +Set it over the fire again till it rises to a curd; serve it with beaten +spice. + + +_Sack Posset, or Jelly._ + +Take three pints of good cream and three quarters of a pound of fine +sugar pounded, twenty eggs, leaving out eight of the whites; beat them +very well and light. Add to them rather more than a pint of sack; beat +them again well; then set it on a stove; make it so hot that you can +just endure your finger at the bottom of the pan, and not hotter; stir +it all one way; put the cream on the fire just to boil up, and be ready +at the time the sack is so. Boil in it a blade of mace, and put it +boiling hot to the eggs and sack, which is to be only scalding hot. When +the cream is put in, just stir it round twice; take it off the fire; +cover it up close when it is put into the mould or dish you intend it +for, and it will jelly. Pour the cream to the eggs, holding it as high +from them as possible. + + +_Puffs._ + +Blanch a pound of almonds, and beat them with orange-flower water, or +rose-water; boil a pound of sugar to a candy; put in the almonds, and +stir them over the fire till they are stiff. Keep them stirred till +cold; then beat them in a mortar for a quarter of an hour. Add a pound +of sugar, and make it into a paste, with the whites of three eggs beaten +to a froth, more or less, as you may judge necessary. Bake the puffs in +a cool oven. + + +_Cheese Puffs._ + +Scald green gooseberries, and pulp them through a colander. To six +spoonfuls of this pulp add half a pound of butter beaten to a cream, +half a pound of finely pounded and sifted sugar, put to the butter by +degrees, ten eggs, half the whites, a little grated lemon-peel, and a +little brandy or sack. Beat all these ingredients as light as possible, +and bake in a thin crust. + + +_Chocolate Puffs._ + +Take a pound of single-refined sugar, finely sifted, and grate as much +chocolate as will colour it; add an ounce of beaten almonds; mix them +well together; wet it with the froth of whites of eggs, and bake it. + + +_German Puffs._ + +Take four spoonfuls of fine flour, four eggs, a pint of cream, four +ounces of melted butter, and a very little salt; stir and beat them +well together, and add some grated nutmeg. Bake them in small cups: a +quarter of an hour will be quite sufficient: and the oven should be so +quick as to brown both top and bottom. If well baked, they will be more +than as large again. For sauce--melted butter, sack, and sugar. The +above quantity will make fourteen puffs. + + +_Spanish Puffs._ + +Take one pint of skim milk, and thicken it with flour; boil it very well +till it is tough as paste, then let it cool, put it into a mortar, and +beat it very well. Put in three eggs, and beat it again, then three eggs +more, keeping out one white. Put in some grated nutmeg and a little +salt. Have your pan over the fire, with some good lard; drop the paste +in; fry the puffs a light brown, and strew sugar over them when you send +them up. + + +_Pudding._ + +Boil one pint of milk; beat up the yolks of five eggs in a basin with a +little sugar, and pour the milk upon them, stirring it all the time. +Prepare your mould by putting into it sifted sugar sufficient to cover +it; melt it on the stove, and, when dissolved, take care that the syrup +covers the whole mould. The flavour is improved by grating into the +sugar a little lemon-peel. Pour the pudding into your mould, and place +it in a vessel of boiling water; it must boil two hours; it may then be +turned out, and eaten hot or cold. + + +_Another way._ + +Grate a penny loaf, and put to it a handful of currants, a little +clarified butter, the yolk of an egg, a little nutmeg and salt; mix all +together, and make it into little balls. Boil them half an hour. Serve +with wine sauce. + + +_A good Pudding._ + +Take a pint of cream, and six eggs, leaving out two of the whites. Beat +up the eggs well, and put them to the cream or milk, with two or three +spoonfuls of flour, and a little nutmeg and sugar, if you please. + + +_A very good Pudding._ + +Scald some green gooseberries, and pulp them through a colander; to six +spoonfuls of this pulp add half a pound of butter beaten to a cream, +half a pound of finely beaten and sifted sugar, put to the butter by +degrees, ten eggs, half the whites, a little grated lemon-peel, a little +brandy or sack: beat all these ingredients as light as possible; bake in +a thin crust. + + +_An excellent Pudding._ + +Cut French rolls in thin slices; boil a pint of milk, and poor over +them. Cover it with a plate and let it cool; then beat it quite fine. +Add six ounces of suet chopped fine, a quarter of a pound of currants, +three eggs beat up, half a glass of brandy, and some moist sugar. Bake +it full two hours. + + +_A plain Pudding._ + +Three spoonfuls of flour, a pint of new milk, three eggs, a very little +salt. Boil it for half an hour, in a small basin. + + +_A scalded Pudding._ + +Take four spoonfuls of flour, and pour on it one pint of boiling milk. +When cold, add four eggs, and boil it one hour. + + +_A sweet Pudding._ + +Half a pound of ratafia, half a pint of boiling milk, more if required, +stir it with a fork; three eggs, leaving out one white. Butter the +basin, or dish, and stick jar-raisins about the butter as close as you +please; then pour in the pudding and bake it. + + +_All Three Pudding._ + +Chopped apples, currants, suet finely chopped, sugar and bread crumb, +three ounces of each, three eggs, but only two of the whites; put all +into a well floured bag, and boil it well two hours. Serve it with wine +sauce. + + +_Almond Pudding._ No. 1. + +Blanch half a pound of sweet almonds, with four bitter ones; pound them +in a marble mortar, with two spoonfuls of orange-flower water, and two +spoonfuls of rose-water; mix in four grated Naples biscuits, and half a +pound of melted butter. Beat eight eggs, and mix them with a pint of +cream boiled; grate in half a nutmeg, and a quarter of a pound of sugar. +Mix all well together, and bake it with a paste at the bottom of the +dish. + + +_Almond Pudding._ No. 2. + +Take a pound of almonds, ground very small with a little rose-water and +sugar, a pound of Naples biscuits finely grated, the marrow of six bones +broken into small pieces--if you have not marrow enough, put in beef +suet finely shred--a quarter of a pound of orange-peel, a quarter of +citron-peel, cut in thin slices, and some mace. Take twenty eggs, only +half as many whites; mix all these well together. Boil some cream, let +it stand till it is almost cold; then put in as much as will make your +pudding tolerably thick. You may put in a very few caraway seeds and a +little ambergris, if you like. + + +_Almond Pudding._ No. 3. + +Two small wine glasses of rose-water, one ounce of isinglass, twelve +bitter almonds, blanched and shred; let it stand by the fire till the +isinglass is dissolved; then put a pint of cream, and the yolks of six +eggs, and sweeten to the taste. Set it on the fire till it boils; strain +it through a sieve; stir it till nearly cold; then pour it into a mould +wetted with rose-water. + + +_Amber Pudding._ + +Half a pound of brown sugar, the same of butter, beat up as a cake, till +it becomes a fine cream, six eggs very well beaten, and sweetmeats, if +agreeable; mix all together. Three quarters of an hour will bake it; add +a little brandy, and lay puff paste round the dish. + + +_Princess Amelia's Pudding._ + +Pare eight or ten fair large apples, cut them into thin slices, and stew +them gently in a very little water till tender; then take of white bread +grated the quantity of half a threepenny loaf, six yolks and four whites +of eggs beat very light, half a pint of cream, one large spoonful of +sack or brandy, four spoonfuls of clarified butter; mix these all well +together, and beat them very light. Sweeten to your taste, and bake in +tea-cups: a little baking is sufficient. When baked, take them out of +the cups, and serve them with sack, sugar, and melted butter, for sauce. + + +_Apple Mignon._ + +Pare and core golden pippins without breaking the apple; lay them in the +dish in which they are to be baked. Take of rice boiled tender in milk +the quantity you judge sufficient; add to it half a pint of thick cream, +with the yolks of five eggs; sweeten it to your taste, and grate in a +little nutmeg; pour it over the apples in the dish; set it in a gentle +oven. Three quarters of an hour will bake it. Glaze it over with sugar. + + +_Apple Pudding._ No. 1. + +Coddle six large codlings till they are very soft over a slow fire to +prevent their bursting. Rub the pulp through a sieve. Put six eggs, +leaving out two whites, six ounces of butter beaten well, three quarters +of a pound of loaf sugar pounded fine, the juice of two lemons, two +ounces of candied orange and lemon-peel, and the peel of one lemon shred +very fine. You must not put in the peel till it is going to the oven. +Put puff paste round the dish; sift over a little sugar; an hour will +bake it. + + +_Apple Pudding._ No. 2. + +Prepare apples as for sauce; when cold, beat in two whole eggs, a little +nutmeg, bitter almonds pounded fine, and sugar, with orange or lemon +peel, and a little juice of either. Bake in a paste. + + +_Apple Pudding._ No. 3. + +Take six apples; stew them in as little water as you can; take out the +pulped part; add to it four eggs, and not quite half a pound of butter; +sweeten it to your taste. Let your paste be good, and put it in a gentle +oven. + + +_Arrow-root Pudding._ + +Boil a pint of milk with eight bitter almonds pounded, a piece of +cinnamon, and lemon-peel, for some time; then take a large +table-spoonful of arrow-root, and mix it with cold milk. Mix this +afterwards with the boiling milk. All these must become cold before you +put in the eggs; then beat together three eggs, a little nutmeg and +sugar, and the arrow-root, and strain through a sieve. Butter your +mould, and boil the pudding half an hour. The mould must be quite full; +serve with wine sauce, butter a paper to put over it, and then tie over +a cloth. + + +_Pearl Barley Pudding._ + +Boil three table-spoonfuls of pearl barley in a pint and a half of new +milk, with a few bitter almonds, and a little sugar, for three hours. +Strain it; when cold add two eggs; put some paste round the dish, and +bake it. + + +_Batter Pudding._ + +Make a batter, rather stiffer than pancake batter; beat up six eggs, +leaving out three of the whites, and put them to the batter, with a +little salt and nutmeg. This quantity is for a pint basin, and will take +one hour to boil. + + +_Another._ + +Three table-spoonfuls of flour, two eggs, and about a tea-cupful of +currants; beat up well with a pint of milk, and bake in a slow oven. + + +_Plain Batter Pudding, or with Fruit._ + +Put six large spoonfuls of flour into a pan, and mix it with a quart of +milk, till it is smooth. Beat up the yolks of six and the whites of +three eggs, and put in; strain it through a sieve; then put in a +tea-spoonful of salt, one of beaten ginger, and stir them well +together. Dip your cloth in boiling water; flour it, and pour in your +pudding; tie it rather close, and boil it an hour. When sent to table, +pour melted butter over it. You may put in ripe currants, apricots, +small plums, damsons, or white bullace, when in season; but with fruit +it will require boiling half an hour longer. + + +_Norfolk Batter Pudding._ + +Yolks and whites of three eggs well beaten, three table-spoonfuls of +flour, half a pint of milk, and a small quantity of salt; boil it half +an hour. + + +_Green Bean Pudding._ + +Boil and blanch old beans; beat them in a mortar, with very little +pepper and salt, some cream, and the yolk of an egg. A little +spinach-juice will give a fine colour; but it is good without. Boil it +for an hour in a basin that will just hold it, and pour over it parsley +and butter. Serve bacon to eat with it. + + +_Beef Steak Pudding._ + +Cut rump-steaks, not too thick, into pieces about half the size of your +hand, taking out all the skin and sinews. Add an onion cut fine, also +potatoes (if liked,) peeled and cut in slices a quarter of an inch +thick; season with pepper and salt. Lay a layer of steaks, and then one +of potatoes, proceeding thus till full, occasionally throwing in part of +the onion. Add half a gill of water or veal broth. Boil it two hours. +You may put in, if you please, half a gill of mushroom ketchup, and a +table-spoonful of lemon-pickle. + + +_Bread Pudding._ + +Cut off all the crust from a twopenny loaf; slice it thin in a quart of +milk; set it over a chaffing-dish of charcoal, till the bread has +completely soaked up the milk; then put in a piece of butter; stir it +well round, and let it stand till cold. Take the yolks of seven eggs and +the whites of five, and beat them up with a quarter of a pound of sugar, +with some nutmeg, cinnamon, mace, cloves, and lemon-peel, finely +pounded. Mix these well together, and boil it one hour. Prepare a sauce +of white wine, butter, and sugar; pour it over, and serve up hot. + + +_Another way._ + +Boil together half a pint of milk, a quarter of a pound of butter, and +the same of sugar, and pour it over a quarter of a pound of crumb of +bread. Beat up the yolks of four eggs and two whites; mix all well +together; put the pudding in tea-cups, and bake in a moderate oven about +an hour. Serve in wine sauce. + +The above quantity makes five puddings. + + +_Rich Bread Pudding._ + +Cut the inside of a rather stale twopenny loaf as fine as possible; pour +over it boiled milk sufficient to allow of its being beaten, while warm, +to the thickness of cream; put in a small piece of butter while hot; +beat into it four almond macaroons; sweeten it to your taste. Beat four +eggs, leaving out two whites; and boil it three quarters of an hour. + + +_Bread and Butter Pudding._ + +Cut a penny loaf or French roll into thin slices of bread and butter, as +for tea; butter the bottom of the dish, and cover it with slices of +bread and butter; sprinkle on them a few currants, well washed and +picked; then lay another layer of bread and butter; then again sprinkle +a few currants, and so on till you have put in all the bread and butter. +Beat up three eggs with a pint of milk, a little salt, grated nutmeg, or +ginger, and a few bitter almonds, and pour it on the bread and butter. +Put a puff paste round the dish, and bake it half an hour. + + +_Raisin Bread Pudding._ + +Boil your bread pudding in a basin; put the stoned raisins in a circle +at the top, and from it stripes down, when ready to serve up. + + +_Buttermilk Pudding._ + +Take three quarts of new milk; boil and turn it with a quart of +buttermilk: drain the whey from the curd through a hair sieve. When it +is well drained, pound it in a marble mortar very fine; then put to it +half a pound of fine beaten and sifted sugar. Boil the rind of two +lemons very tender; mince it fine; add the inside of a roll grated, a +large tea-cupful of cream, a few almonds, pounded fine, with a noggin of +white wine, a little brandy, and a quarter of a pound of melted butter. +The boats or cups you bake in must be all buttered. Turn the puddings +out when they are baked, and serve them with a sauce of sack, butter, +and sugar. + + +_Carrot Pudding._ + +Take two or three large carrots, and half boil them; grate the crumb of +a penny loaf and the red part of the carrots; boil as much cream as will +make the bread of a proper thickness; when cold, add the carrots, the +yolks of four eggs, beat well, a little nutmeg, a glass of white wine, +and sugar to your taste. Butter the dish well, and lay a little paste +round the edge. Half an hour will bake it. + + +_Another way._ + +Take raw carrots, scraped very clean, and grate them. To half a pound of +grated carrot put a pound of grated bread. Beat up eight eggs, leaving +out the whites; mix the eggs with half a pint of cream, and then stir in +the bread and carrots, with half a pound of fresh butter melted. + + +_Charlotte Pudding._ + +Cut as many thin slices of white bread as will cover the bottom and line +the sides of a baking-dish, having first rubbed it thick with butter; +put apples in thin slices into the dish in layers till full, strewing +sugar and bits of butter between. In the mean time, soak as many thin +slices of bread as will cover the whole in warm milk, over which lay a +plate and a weight to keep the bread close on the apples. Bake slowly +three hours. To a middling-sized dish put half a pound of butter in the +whole. + + +_Cheese Pudding._ + +Boil a thick piece of stale loaf in a pint of milk; grate half a pound +of cheese; stir it into the bread and milk; beat up separately four +yolks and four whites of eggs, and a little pepper and salt, and beat +the whole together till very fine. Butter the pan, and put into the oven +about the time the first course is sent up. + + +_Another way._ + +Half a pound of cheese--strong and mild mixed--four eggs and a little +cream, well mixed. Butter the pan, and bake it twenty minutes. To be +sent up with the cheese, or, if you like, with the tart. + + +_Citron Pudding._ + +One spoonful of fine flour, two ounces of sugar, a little nutmeg, and +half a pint of cream; mix them well together with the yolks of three +eggs. Put it into tea-cups, and divide among them two ounces of citron, +cut very thin. Bake them in a pretty quick oven, and turn them out on a +china dish. + + +_Cocoa-nut Pudding._ + +Take three quarters of a pound of sugar, one pound of cocoa-nut, a +quarter of a pound of butter, eight yolks of eggs, four spoonfuls of +rose-water, six Naples biscuits soaked in the rose-water; beat half the +sugar with the butter and half with the eggs, and, when beat enough, mix +the cocoa-nut with the butter; then throw in the eggs, and beat all +together. For the crust, the yolks of four eggs, two spoonfuls of +rose-water, and two of water, mixed with flour till it comes to a paste. + + +_College Pudding._ No. 1. + +Beat up four eggs, with two ounces of flour, half a nutmeg, a little +ginger, and three ounces of sugar pounded, beaten to a smooth batter; +then add six ounces of suet chopped fine, six of currants well washed +and picked, and a glass of brandy, or white wine. These puddings are +generally fried in butter or lard, but they are better baked in an oven +in pattypans; twenty minutes will bake them; if fried, fry them till of +a nice light brown, or roll them in a little flour. You may add an ounce +of orange or citron minced very fine. When you bake them, add one more +egg, or two spoonfuls of milk. + + +_College Pudding._ No. 2. + +Take of bread crumb, suet, very finely chopped, currants, and moist +sugar, half a pound of each, and four eggs, leaving out one white, well +beaten. Mix all well together, and add a quarter of a pint of white +wine, leaving part of it for the sauce. Add a little nutmeg and salt. +Boil it a full half hour in tea-cups; or you may fry it. This quantity +will make six. Pour over them melted butter, sugar, and wine. + + +_College Pudding._ No. 3. + +A quarter of a pound of biscuit powder, a quarter of a pound of beef +suet, a quarter of a pound of currants, nicely picked and washed, +nutmeg, a glass of raisin wine, a few bitter almonds pounded, +lemon-peel, and a little juice. Fry ten minutes in beef dripping, and +send to table in wine sauce. Half these ingredients will make eight +puddings. + + +_College Pudding._ No. 4. + +A quarter of a pound of grated bread, the same quantity of currants, the +same of suet shred fine, a small quantity of sugar, and some nutmeg: mix +all well together. Take two eggs, and make it with them into cakes; fry +them of a light brown in butter. Serve them with butter, sugar, and +wine. + + +_New College Pudding._ + +Grate a penny white loaf, and put to it a quarter of a pound of +currants, nicely picked and washed, a quarter of a pound of beef suet, +minced small, some nutmeg, salt, and as much cream and eggs as will make +it almost as stiff as paste. Then make it up in the form of eggs: put +them into a stewpan, with a quarter of a pound of butter melted in the +bottom; lay them in one by one; set them over a clear charcoal fire; +and, when they are brown, turn them till they are brown all over. Send +them to table with wine sauce. + +Lemon-peel and a little juice may be added to the pudding. + + +_Another way._ + +Take one pound of suet, half a pound of the best raisins, one pound of +currants, half a pound of sugar, half a pound of flour, one nutmeg, a +tea-spoonful of salt, two table-spoonfuls of brandy, and six eggs. Make +them up the size of a turkey's egg; bake or fry them in butter. + + +_Cottage Pudding._ + +Two pounds of potatoes, boiled, peeled, and mashed, one pint of milk, +three eggs, and two ounces of sugar. Bake it three quarters of an hour. + + +_Currant Pudding._ + +Take one pound of flour, ten ounces of currants, five of moist sugar, a +little grated ginger, nutmeg, and sliced lemon-peel. Put the flour with +the sugar on one side of the basin, and the currants on the other. Melt +a quarter of a pound of butter in half a pint of milk; let it stand till +lukewarm; then add two yolks of eggs and one white only, well beaten, +and three tea-spoonfuls of yest. To prevent bitterness, put a piece of +red-hot charcoal, of the size of a walnut, into the milk; strain it +through a sieve, and pour it over the currants, leaving the flour and +the sugar on the other side of the basin. Throw a little flour from the +dredger over the milk; then cover it up, and leave it at the fire-side +for half an hour to rise. Then mix the whole together with a spoon; put +it into the mould, and leave it again by the fire to rise for another +half hour. + + +_Custard Pudding._ No. 1. + +Take three quarters of a pint of milk, three tea-spoonfuls of flour, and +three eggs: mix the flour quite smooth with a little of the milk cold; +boil the rest, and pour it to the mixed flour, stirring it well +together. Then well beat the eggs, and pour the milk and flour hot to +them. Butter a basin, pour in the pudding. Tie it close in a cloth, and +boil it half an hour. It may be made smaller or larger, by allowing one +egg to one tea-spoonful of flour and a quarter of a pint of milk, and +proportionately shortening the time of boiling. It may be prepared for +boiling any time, or immediately before it is put into the saucepan, as +maybe most convenient. The basin must be quite filled, or the water will +get in. + + +_Custard Pudding._ No. 2. + +Set on the fire a pint of milk, sweetened to your taste, with a little +cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it +the moment it is taken off the fire upon the yolks of seven eggs and the +whites of four, stirring it well, and pouring it in by degrees. Boil it +in a well buttered basin, which will hold a pint and a half. Pour wine +sauce over it. + + +_Custard Pudding._ No. 3. + +Boil a pint of milk and a quarter of a pint of good cream; thicken with +flour and water perfectly smooth; break in the yolks of five eggs, +sweetened with powdered loaf sugar, the peel of a lemon grated, and half +a glass of brandy. Line the dish with good puff paste, and bake for half +an hour. + + +_Custard Pudding._ No. 4. + +Take six eggs, one table-spoonful of flour, and a sufficient quantity of +milk to fill the pan. Boil it three quarters of an hour. + + +_Fish Pudding._ + +Pound fillets of whiting with a quarter of a pound of butter; add the +crumb of two penny rolls, soaked in cold milk, pepper and salt, with +seasoning according to the taste. Boil in a mould one hour and a +quarter, and then turn it out, and serve up with sauce. + + +_French Pudding._ + +Beat twelve eggs, leaving out half the whites, extremely well; take one +pound of melted butter, and one pound of sifted sugar, one nutmeg +grated, the peel of a small orange, the juice of two; the butter and +sugar to be well beaten together; then add to them the eggs and other +ingredients. Beat all very light, and bake in a thin crust. + + +_Gooseberry Pudding._ + +Scald a quart of gooseberries, and pass them through a sieve, as you +would for gooseberry fool; add three eggs, three table-spoonfuls of +crumb of bread, three table-spoonfuls of flour, an ounce of butter, and +sugar to your taste. Bake it in a moderate oven. + + +_Another._ + +Scald the gooseberries, and prepare them according to the preceding +receipt; mix them with rice, prepared as for a rice pudding, and bake +it. + + +_Hunter's Pudding._ + +One pound of raisins, one pound of suet, chopped fine, four spoonfuls of +flour, four of sugar, four of good milk, and four eggs, whites and all, +two spoonfuls of brandy or sack, and some grated nutmeg. It must boil +four hours complete, and should have good room in the bag, as it swells +much in the boiling. + + +_Jug Pudding._ + +Beat the whites and yolks of three eggs; strain through a sieve; add +gradually a quarter of a pint of milk; rub in a mortar two ounces of +moist sugar and as much grated nutmeg as would cover a sixpence; then +put in four ounces of flour, and beat it into a smooth batter by +degrees; stir in seven ounces of suet and three ounces of bread crumb; +mix all together half an hour before you put it into the pot. Boil it +three hours. + + +_Lemon Pudding._ + +Take two large lemons; peel them thin, and boil them in three waters +till tender; then beat them in a mortar to a paste. Grate a penny roll +into the yolks and whites of four eggs well beaten, half a pint of milk, +and a quarter of a pound of sugar; mix them all well together; put it +into a basin well buttered, and boil it half an hour. + + +_Another way._ + +Three lemons, six eggs, a quarter of a pound of butter, some crumb of +bread grated, with some lemon-peel and grated sugar. + + +_Small Lemon Puddings._ + +One pint of cream, one spoonful of fine flour, two ounces of sugar, some +nutmeg, and the yolks of three eggs; mix all well together; and stick in +two ounces of citron. Bake in tea-cups in a quick oven. + + +_Maccaroni Pudding._ + +Take three ounces of maccaroni, two ounces of butter, a pint and a half +of milk boiled, four eggs, half a pound of currants. Put paste round the +dish, and bake it. + + +_Marrow Pudding._ + +Boil two quarts of cream with a little mace and nutmeg; beat very light +ten eggs, leaving out half the whites; put the cream scalding to the +eggs, and beat it well. Butter lightly the dish you bake it in; then +slice some French roll, and lay a layer at the bottom; put on it lumps +of marrow; then sprinkle on some currants and fine chopped raisins, then +another layer of thin sliced bread, then marrow again, with the currants +and raisins as before. When the dish is thus filled, pour over the whole +the cream and eggs, which must be sweetened a little. An oven that will +bake a custard will be hot enough for this pudding. Strew on the marrow +a little powdered cinnamon. + + +_Another way._ + +Boil up a pint of cream, then take it off; slice two penny loaves thin, +and put them into the cream, with a quarter of a pound of fresh butter, +stirring it till melted. Then put into it a quarter of a pound of +almonds beaten well and small, with rose-water, the marrow of three +marrow-bones, and the whites of five eggs, and two yolks. Season it with +mace shred small, and sweeten with a quarter of a pound of sugar. Make +up your pudding. The marrow should first be laid in water to take out +the blood. + + +_Nottingham Pudding._ + +Peel six apples; take out the core, but be sure to leave the apples +whole, and fill up the place of the core with sugar. Put them in a dish, +and pour over them a nice light batter. Bake it an hour in a moderate +oven. + + +_Oatmeal Pudding._ + +Steep oatmeal all night in milk; in the morning pour away the milk, and +put some cream, beaten spice, currants, a little sugar if you like it; +if not, salt, and as many eggs as you think proper. Stir it well +together; boil it thoroughly, and serve with butter and sugar. + + +_Orange Pudding._ No. 1. + +Take the yolks of twelve eggs and the whites of two, six ounces of the +best sugar, beat fine and sifted, and a quarter of a pound of orange +marmalade: beat all well together; set it over a gentle fire to thicken; +put to it half a pound of melted butter, and the juice of a Seville +orange. Bake it in a thin light paste, and take great care not to scorch +it in the oven. + + +_Orange Pudding._ No. 2. + +Grate off the rind of two large Seville oranges as far as they are +yellow; put them in fair water, and let them boil till they are tender, +changing the water two or three times. When they are tender, cut them +open, take away the seeds and strings, and beat them in a mortar, with +half a pound of sugar finely sifted, until it is a fine light paste; +then put in the yolks of ten eggs well beaten, five or six spoonfuls of +thick cream, half a Naples biscuit, and the juice of two more Seville +oranges. Mix these well together, and melt a pound of the best butter, +or beat it to a cream without melting: beat all light and well together, +and bake it in a puff paste three quarters of an hour. + + +_Orange Pudding._ No. 3. + +Grate the peel of four china oranges and of one lemon; boil it in a pint +of cream, with a little cinnamon and some sugar. Scald crumb of white +bread in a little milk; strain the boiled cream to the bread, and mix it +together; add the yolks of six and the whites of three eggs; mix all +well together. Put it into a dish rubbed with a little butter, and bake +it of a nice brown colour. Serve with wine sauce. + + +_Orange Pudding._ No. 4. + +Melt half a pound of fresh butter, and when cold take away the top and +bottom; then mix the yolks of nine eggs well beaten, and half a pound of +double-refined sugar, beaten and seared; beat all well together; grate +in the rind of a good Seville orange, and stir well up. Put it into a +dish, and bake it. + + +_Orange Pudding._ No. 5. + +Simmer two ounces of isinglass in water; steep orange-peel in water all +night; then add one pint of orange-juice, with the yolks of four eggs, +and some white sugar. Bake a quarter of an hour or twenty minutes. + + +_Orange Pudding._ No. 6. + +Cut two large china oranges in quarters, and take out the seeds; beat +them in a mortar, with two ounces of sugar, and the same quantity of +butter; then add four eggs, well beat, and a little Seville +orange-juice. Line the dish with puff paste, and bake it. + + +_Plain Orange Pudding._ + +Make a bread pudding, and add a table-spoonful of ratafia, the juice of +a Seville orange and the rind, or that of a lemon cut small. Bake with +puff paste round it; turn it out of the tin when sent to table. + + +_Paradise Pudding._ + +Six apples pared and chopped very fine, six eggs, six ounces of bread +grated very fine, six ounces of sugar, six ounces of currants, a little +salt and nutmeg, some lemon-peel, and one glass of brandy. The whole to +boil three hours. + + +_Pith Pudding._ + +Take the pith of an ox; wipe the blood clean from it; let it lie in +water two days, changing the water very often. Dry it in a cloth, and +scrape it with a knife to separate the strings from it. Then put it into +a basin; beat it with two or three spoonfuls of rose-water till it is +very fine, and strain it through a fine strainer. Boil a quart of thick +cream with a nutmeg, a blade of mace, and a little cinnamon. Beat half a +pound of almonds very fine with rose-water; put them in the cream and +strain it: beat them again, and again strain till you have extracted all +their goodness; then put to them twelve eggs, with four whites. Mix all +these together with the pith; add five or six spoonfuls of sack, half a +pound of sugar, citron cut small, and the marrow of six bones; and then +fill them. Half an hour will boil them. + + +_Plum Pudding._ No. 1. + +Half a pound of raisins stoned, half a pound of suet, good weight, shred +very fine, half a pint of milk, four eggs, two of the whites only. Beat +the eggs first, mix half the milk with them, stir in the flour and the +rest of the milk by degrees, then the suet and raisins, and a small +tea-cupful of moist sugar. Mix the eggs, sugar, and milk, well together +in the beginning, and stir all the ingredients well together. A plum +pudding should never boil less than five hours; longer will not hurt it. +This quantity makes a large plain pudding: half might do. + + +_Plum Pudding._ No. 2. + +One pound of jar raisins stoned and cut in pieces, one pound of suet +shred small, with a very little salt to it; six eggs, beat with a little +brandy and sack, nearly a pint of milk, a nutmeg grated, a very little +flour, not more than a spoonful, among the raisins, to separate them +from each other, and as much grated bread as will make these ingredients +of the proper consistence when they are all mixed together. + + +_Plum Pudding._ No. 3. + +Take half a pound of crumb of stale bread; cut it in pieces; boil half a +pint of milk and pour over it; let it stand half an hour to soak. Take +half a pound of beef suet shred fine, half a pound of raisins, half a +pound of currants beat up with a little salt; mix them well together +with a handful of flour. Butter the dish, and put the pudding in it to +bake; but if boiled, flour the bag, or butter the mould, if you boil it +in one. To this quantity put three eggs. + + +_Plum Pudding._ No. 4. + +One pound of beef suet, one pound of raisins stoned, four +table-spoonfuls of flour, six ounces of loaf-sugar, one tea-spoonful of +salt, five eggs, and half a grated nutmeg. Flour the cloth well, and +boil it six hours. + + +_Plum Pudding._ No. 5. + +Take currants, raisins, suet, bread crumb, and sugar, half a pound of +each, five eggs, two ounces of almonds blanched and shred very fine, +citron and brandy to taste, and a spoonful of flour. + + +_A rich Plum Pudding._ + +A pound and a quarter of sun raisins, stoned, six eggs, two spoonfuls of +flour, a pound of suet, a little nutmeg, a glass of brandy: boil it five +or six hours. + + +_Potato Pudding._ No. 1. + +Boil two pounds of white potatoes; peel them, and bruise them fine in a +mortar, with half a pound of melted butter, and the yolks of four eggs. +Put it into a cloth, and boil it half an hour; then turn it into a dish; +pour melted butter, with a glass of raisin wine, and the juice of a +Seville orange, mixed together as sauce, over it, and strew powdered +sugar all over. + + +_Potato Pudding._ No. 2. + +Take four steamed potatoes; dry and rub them through a sieve; boil a +quarter of a pint of milk, with spice, sugar, and butter; stir the +potatoes in the milk, with the yolks of three eggs; beat the whites to a +strong froth, and add them to the pudding. Bake it in a quick oven. + + +_Potato Pudding._ No. 3. + +Boil three or four potatoes; mash and pass them through a sieve; beat +them up with milk, and let it stand till cold. Then add the yolks of +four eggs and sugar; beat up the four whites to a strong froth, and stir +it in very gently before you put the pudding into the mould. + + +_Potato Pudding._ No. 4. + +One pound of potatoes, three quarters of a pound of butter, one pound of +sugar, eight eggs, a little mace, and nutmeg. Rub the potatoes through a +sieve, to make them quite free from lumps. Bake it. + + +_Potato Pudding._ No. 5. + +Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce of +suet, one ounce, or one-sixteenth of a pint, of milk, and one ounce of +Gloucester cheese--total, fifteen ounces--with as much boiling water as +is necessary to bring them to a due consistence. Bake in an earthen pan. + + +_Potato Pudding._ No. 6. + +Potatoes and suet as before, and one ounce of red herrings, pounded fine +in a mortar, mixed, baked, &c. as before. + + +_Potato Pudding._ No. 7. + +The same quantity of potatoes and suet, and one ounce of hung beef, +grated fine with a grater, and mixed and baked as before. + + +_Pottinger's Pudding._ + +Three ounces of ground rice, and two ounces of sweet almonds, blanched +and beaten fine; the rice must be boiled and beaten likewise. Mix them +well together, with two eggs, sugar and butter, to your taste. Make as +thin a puff paste as possible, and put it round some cups; when baked, +turn them out, and pour wine sauce over them. This quantity will make +four puddings. + + +_Prune Pudding._ + +Mix a pound of flour with a quart of milk; beat up six eggs, and mix +with it a little salt, and a spoonful of beaten ginger. Beat the whole +well together till it is a fine stiff batter; put in a pound of prunes; +tie the pudding in a cloth, and boil it an hour and a half. When sent to +table, pour melted butter over it. + + +_Quaking Pudding._ + +Boil a quart of milk with a bit of cinnamon and mace; mix about a +spoonful of butter with a large spoonful of flour, to which put the milk +by degrees. Add ten eggs, but only half the whites, and a nutmeg grated. +Butter your basin and the cloth you tie over it, which must be tied so +tight and close as not to admit a drop of water. Boil it an hour. Sack +and butter for sauce. + + +_Another way._ + +To three quarts of cream put the yolks of twelve eggs and three whites, +and two spoonfuls of flour, half a nutmeg grated, and a quarter of a +pound of sugar. Mix them well together. Put it into a bag, and boil it +with a quick fire; but let the water boil before you put it in. Half an +hour will do it. + + +_Ratafia Pudding._ + +A quarter of a pound of sweet and a quarter of an ounce of bitter +almonds, butter and loaf sugar of each a quarter of a pound; beat them +together in a marble mortar. Add a pint of cream, four eggs, leaving out +two whites, and a wine glassful of sherry. Garnish the dish with puff +paste, and bake half an hour. + + +_Rice Pudding._ + +Take a quarter of a pound of rice, a pint and a half of new milk, five +eggs, with the whites of two. Set the rice and the milk over the fire +till it is just ready to boil; then pour it into a basin, and stir into +it an ounce of butter till it is quite melted. When cold, the eggs to be +well beaten and stirred in, and the whole sweetened to the taste: in +general, a quarter of a pound of sugar is allowed to the above +proportions. Add about a table-spoonful of ratafia, and a little salt: a +little cream improves it much. Put it into a nice paste, and an hour is +sufficient to bake it. + +The rice and milk, while over the fire, must be kept stirred all the +time. + + +_Another._ + +Boil five ounces of rice in a pint and a half of milk; when nearly cold, +stir in two ounces of butter, two eggs, three ounces of sugar, spice or +lemon, as you like. Bake it an hour. + + +_Plain Rice Pudding._ + +Take a quarter of a pound of whole rice, wash and pick it clean; put it +into a saucepan, with a quart of new milk, a stick of cinnamon, and +lemon-peel shred fine. Boil it gently till the rice is tender and thick, +and stir it often to keep it from burning. Take out the cinnamon and +lemon-peel; put the rice into an earthen pan to cool; beat up the yolks +of four eggs and the whites of two. Stir them into the rice; sweeten it +to the palate with moist sugar; put in some lemon or Seville orange-peel +shred very fine, a few bitter almonds, and a little grated nutmeg and +ginger. Mix all well together; lay a puff paste round the dish, pour in +the pudding, and bake it. + + +_Another way._ + +Pour a quart of new milk, scalding hot, upon three ounces of whole rice. +Let it stand covered for an hour or two. Scald the milk again, and pour +it on as before, letting it stand all night. Next day, when you are +ready to make the pudding, set the rice and milk over the fire, give it +a boil up, sweeten it with a little sugar, put into it a very little +pounded cinnamon, stir it well together; butter the dish in which it is +to be baked, pour it in, and put it into the oven. This pudding is not +long in baking. + + +_Ground Rice Pudding._ + +Boil three ounces of rice in a pint of milk, stirring it all well +together the whole time of boiling. Pour it into a pan, and stir in six +ounces of butter, six ounces of sugar, eight eggs, but half of the +whites only, and twenty almonds pounded, half of them bitter. Put paste +at the bottom of the dish. + + +_Rice Hunting Pudding._ + +To a pound of suet, half a pound of currants, a pound of jar raisins +stoned, five eggs, leaving out two whites, half a pound of ground rice, +a little spice, and as much milk as will make it a thick batter. Boil it +two hours and a half. + + +_Kitchen Rice Pudding._ + +Half a pound of rice in two quarts of boiling water, a pint and a half +of milk, and a quarter of a pound of beef or mutton suet, shred fine +into it. Bake an hour and a half. + + +_Rice Plum Pudding._ + +Half a pound of rice boiled in milk till tender, but the milk must not +run thin about it; then take half a pound of raisins, and the like +quantity of currants, and suet, chopped fine, four eggs, leaving out +half the whites, one table-spoonful of sugar, two of brandy, some +lemon-peel, and spice. Mix these well together, and take two +table-spoonfuls of flour to make it up. It must boil five or six hours +in a tin or basin. + + +_Small Rice Puddings._ + +Set three ounces of flour of rice over the fire in three quarters of a +pint of milk; stir it constantly; when stiff, take it off, pour it into +an earthen pan, and stir in three ounces of butter, and a large +tea-cupful of cream; sweeten it to your taste with lump sugar. When +cold, beat five eggs and two whites; grate the peel of half a lemon; cut +three ounces of blanched almonds small, and a few bitter ones with them. +Beat all well together; boil it half an hour in small basins, and serve +with wine sauce. + + +_Swedish Rice Pudding._ + +Wash one pound of rice six or eight times in warm water; put it into a +stewpan upon a slow fire till it bursts; strain it through a sieve; add +to the rice one pound of sugar, previously well clarified, and the juice +of six or eight oranges, and of six lemons, and simmer it on the fire +for half an hour. Cover the bottom and the edges of a dish with paste, +taking care that the flour of which the paste is made be first +thoroughly dried. Put in your rice, and decorate with candied +orange-peel. + + +_Rice White Pot._ + +Boil one pound of rice, previously well washed in two quarts of new +milk, till it is much reduced, quite tender, and thick; beat it in a +mortar, with a quarter of a pound of almonds blanched, putting it to +them by degrees as you beat them. Boil two quarts of cream with two or +three blades of mace; mix it light with nine eggs--only five +whites--well beat, and a little rose-water; sweeten it to your taste. +Cut some candied orange and citron very thin, and lay it in. Bake it in +a slow oven. + + +_Sago Pudding._ + +Boil a quarter of a pound of sago in a pint of new milk, till it is very +thick; stir in a large piece of butter; add sugar and nutmeg to your +palate, and four eggs. Boil it an hour. Wine sauce. + + +_Spoonful Pudding._ + +A table-spoonful of flour, a spoonful of cream or milk, some currants, +an egg, a little sugar and brandy, or raisin wine. Make them round and +about the size of an egg, and tie them up in separate pudding-cloths. + + +_Plain Suet Pudding, baked._ + +Four spoonfuls of flour, four spoonfuls of suet shred very fine, three +eggs, mixed with a little salt, and a tea-cupful of milk. Bake in a +small pie-dish, and turn it out for table. + + +_Suet Pudding, boiled._ + +Shred a pound of beef suet very fine; mix it with a pound of flour, a +little salt and ginger, six eggs, and as much milk as will make it into +a stiff batter. Put it in a cloth, and boil it two hours. When done, +turn it into a dish, with plain melted butter. + + +_Tansy Pudding._ + +Beat sixteen eggs very well in a wooden bowl, leaving out six whites, +with a little orange-flower water and brandy; then add to them by +degrees half a pound of fine sifted sugar; grate in a nutmeg, and a +quarter of a pound of Naples biscuit; add a pint of the juice of +spinach, and four spoonfuls of the juice of tansy; then put to it a pint +of cream. Stir it all well together, and put it in a skillet, with a +piece of butter melted; keep it stirring till it becomes pretty thick; +then put it in a dish, and bake it half an hour. When it comes out of +the oven, stick it with blanched almonds cut very thin, and mix in some +citron cut in the same manner. Serve it with sack and sugar, and squeeze +a Seville orange over it. Turn it out in the dish in which you serve it +bottom upwards. + + +_Another way._ + +Take five ounces of grated bread, a pint of milk, five eggs, a little +nutmeg, the juice of tansy and spinach, to your taste, a quarter of a +pound of butter, some sugar, and a little brandy; put it in a saucepan, +and keep it stirring on a gentle fire till thick. Then put it in a dish +and bake it; when baked, turn it out, and dust sugar on it. + + +_Tapioca Pudding._ + +Take a small tea-cupful of tapioca, and rather more than half that +quantity of whole rice; let it soak all night in water, just enough to +cover it; then add a quart of milk: let it simmer over a slow fire, +stirring it every five minutes till it looks clear. Let it stand till +quite cold; then add three eggs, well beaten with sugar, and grated +lemon-peel, and bake it. It is equally good cold or hot. + + +_Neat's Tongue Pudding._ + +Boil a neat's tongue very tender; when cold, peel and shred it very +fine, after grating as much as will cover your hand. Add to it some beef +suet and marrow. Take some oranges and citron, finely cut, some cloves, +nutmeg, and mace, not forgetting salt to your taste, twenty-four eggs, +half the whites only, some sack, a little rose-water, and as much boiled +cream as will make the whole of proper thickness. Then put in two pounds +of currants, if your tongue be large. + + +_Quatre Fruits._ + +Take picked strawberries, black currants, raspberries, and the little +black cherries, one pound of each, and two quarts of brandy. Infuse the +whole together, and sweeten to taste. When it has stood a sufficient +time, filter through a jelly-bag till the liquor is quite clear. + + +_Quinces, to preserve._ + +Put a third part of the clearest and largest quinces into cold water +over the fire, and coddle till tender, but not so as to be broken. Pare +and cut them into quarters, taking out the core and the hard part, and +then weigh them. The kernels must be taken out of the core, and tied up +in a piece of muslin or gauze. The remaining two-thirds of the quinces +must be grated, and the juice well squeezed out; and to a pound of the +coddled quinces put a pint of juice; pound some cochineal, tie it up in +muslin, and put it to the quinces and juice. They must be together all +night; next day, put a pound of lump sugar to every pound of coddled +quinces; let the sugar be broken into small lumps, and, with the quince +juice, cochineal, and kernels, be boiled together until the quinces are +clear and red, quite to the middle of each quarter. Take out the +quarters, and boil the syrup for half an hour: put the quarters in, and +let them boil gently for near an hour: then put them in a jar, boil the +syrup till it is a thick jelly, and put it boiling hot over them. + + +_Quinces, to preserve whole._ + +Pare the quinces very thin, put them into a well-tinned saucepan; fill +it with hard water, lay the parings over the fruit, and keep them down; +cover close that the steam may not escape, and set them over a slow fire +to stew till tender and of a fine red colour. Take them carefully out, +and weigh them to two pounds of quinces. Take two pounds and a half of +double-refined sugar; put it into a preserving-pan, with one quart of +water. Set it over a clear charcoal fire to boil; skim it clean, and, +when it looks clear, put in the quinces. Boil them twelve minutes; take +them off, and set them by for four hours to cool. Set them on the fire +again, and let them boil three minutes; take them off, and let them +stand two days; then boil them again ten minutes with the juice of two +lemons, and set them by till cold. Put them into jars; pour on the +syrup, cover them with brandy paper, tie them close with leather or +bladder, and set them in a dry cool place. + + +_Ramaquins._ No. 1. + +Take two ounces of Cheshire cheese grated, two ounces of white bread +grated, two ounces of butter, half a pint of cream, and a little white +pepper; boil all together; let it stand till cold; then take two yolks +of eggs, beat the whole together, and put it into paper coffins. Twenty +minutes will bake them. + + +_Ramaquins._ No. 2. + +Take very nearly half a pound of Parmesan cheese, two ounces of mild +Gloucester, four yolks of eggs, about six ounces of the best butter, and +a good tea-cupful of cream. Beat the cheese first in a mortar; add by +degrees the other ingredients, and in some measure be regulated by your +taste, whether the proportion of any of them should be increased or +diminished. A little while bakes them; the oven must not be too hot. +They are baked in little paper cases, and served as hot as possible. + + +_Ramaquins._ No. 3. + +Put to a little water just warm a little salt; stir in a quarter of a +pound of butter; it must not boil. When well mixed, let it stand till +cold: then stir in three eggs, one at a time, beating it well till it is +quite smooth; then add three more eggs, beating it well, and half a +pound of Parmesan cheese. Beat it well again, adding two yolks of eggs +and a quarter of a pound of cold butter, and again beat it. Just before +it is going into the oven, beat six eggs to a froth, and beat the whole +together. Bake in paper moulds and in a quick oven. Serve as hot as +possible. + + +_Ramaquins._ No. 4. + +Take a quarter of a pound of Cheshire cheese, two eggs, and two ounces +of butter; beat them fine in a mortar, and make them up in cakes that +will cover a piece of bread of the size of a crown-piece. Lay them on a +dish, not touching one another; set them on a chaffing-dish of coals, +and hold a salamander over them till they are quite brown. Serve up hot. + + +_Raspberries, to preserve._ + +Take the juice of red and white raspberries; if you have no white +raspberries, put half codling jelly; put a pint and a half of juice to +two pounds of sugar; let it boil, and skim it. Then put in three +quarters of a pound of large red raspberries; boil them very fast till +they jelly and are very clear; do not take them off the fire, that would +make them hard, and a quarter of an hour will do them. After they begin +to boil fast, put the raspberries in pots or glasses; then strain the +jelly from the seeds, and put it to them. When they begin to cool, stir +them, that they may not lie at the top of the glasses; and, when cold, +lay upon them papers wetted with brandy and dried with a cloth. + + +_Another way._ + +Put three quarters of a pound of moist sugar to every quart of fruit, +and let them boil gently till they jelly. + + +_Raspberries, to preserve in Currant Jelly._ + +Strip the currants from the stalks; weigh one pound of sugar to one +pound of fruit, and to every eight pounds of currants put one pound of +raspberries, for which you are not to allow any sugar. Wet the sugar, +and let it boil till it is almost sugar again; then throw in the fruit, +and, with a very smart fire, let it boil up all over. Take it off, and +strain it through a lawn sieve. You must not let it boil too much, for +fear of the currants breaking, and the seeds coming through into the +jelly. When it boils up in the middle, and the syrup diffuses itself +generally, it is sufficiently done; then take it off instantly. This +makes a very elegant, clear currant jelly, and may be kept and used as +such. Take some whole fine large raspberries; stalk them; put some of +the jelly, made as above directed, in your preserving-pan; sprinkle in +the raspberries, not too many at a time, for fear of bruising them. +About ten minutes will do them. Take them off, and put them in pots or +glasses. If you choose to do more, you must put in the pan a fresh +supply of jelly. Let the jelly nearly boil up before you put in the +raspberries. + + +_Raspberry Jam._ No. 1.--_Very good._ + +Take to each pound of raspberries half a pint of juice of red and white +currants, an equal quantity of each, in the whole half a pint, and a +pound of double-refined sugar. Stew or bake the currants in a pot, to +get out the juice. Let the sugar be finely beaten; then take half the +raspberries and squeeze through a coarse cloth, to keep back the seeds; +bruise the rest with the back of a wooden spoon; the half that is +bruised must be of the best raspberries. Mix the raspberries, juice, and +sugar, together: set it over a good fire, and let it boil as fast as +possible, till you see it will jelly, which you may try in a spoon. + + +_Raspberry Jam._ No. 2. + +Weigh equal quantities of sugar and of fruit; put the fruit into a +preserving-pan: boil it very quickly; break it; and stir it constantly. +When the juice is almost wasted, add the sugar, and simmer it half an +hour. Use a silver spoon. + + +_Raspberry Jam._ No. 3. + +To six quarts of raspberries put three pounds of refined sugar finely +pounded; strain half the raspberries from the seed; then boil the juice +and the other half together. As it jellies, put it into pots. The sugar +should first be boiled separately, before the raspberries are added. + + +_Raspberry Paste._ + +Break three parts of your raspberries red and white; strain them through +linen; break the other part, and put into the juice; boil it till it +jellies, and then let it stand till cold. To every pint put a pound of +sugar, and make it scalding hot: add some codling jelly before you put +in the seeds. + + +_Apple Tart with Rice Crust._ + +Pare and quarter six russet apples; stew them till soft; sweeten with +lump-sugar; grate some lemon-peel; boil a tea-cupful of rice in milk +till it becomes thick: sweeten it well with loaf-sugar. Add a little +cream, cinnamon, and nutmeg; lay the apple in the dish; cover it with +rice; beat the whites of two eggs to a strong froth; lay it on the top; +dust a little sugar over it, and brown it in the oven. + + +_Another way._ + +Pare and core as many apples as your dish will conveniently bake; stew +them with sugar, a bit of lemon-peel, and a little cinnamon. Prepare +your rice as for a rice pudding. Fill your dish three parts full of +apples, and cover it with the rice. + + +_Rolls._ + +Take two pounds of flour; divide it; put one half into a deep pan; rub +two ounces of butter into the flour; the whites of two eggs whisked to a +high froth; add one table-spoonful of yest, four table-spoonfuls of +cream, the yolk of one egg, a pint of milk, rather more than new milk +warm. Mix the above together into a lather; beat it for ten minutes; +then cover it, and set it before the fire for two hours to rise. Mix in +the other half of the flour, and set it before the fire for a quarter of +an hour. These rolls must be baked in earthenware cups, rubbed with a +little butter, and not more than half filled with dough; they must be +baked a quarter of an hour in a very hot oven. + + +_Another way._ + +Take one quart of fine flour; wet it with warm milk, and six +table-spoonfuls of small beer yest, a quarter of a pound of butter, and +a little salt. Do not make the dough too stiff at first, but let it rise +awhile; then work in the flour to the proper consistency. Set it to rise +some time longer, then form your rolls of any size you please; bake them +in a warmish oven; twenty minutes will bake the small and half an hour +the large ones. + + +_Excellent Rolls._ + +Take three pounds of the finest flour, and mix up the yolks of three +eggs with the yest. Wet the flour with milk, first melting in the milk +one ounce of butter, and add a little salt to the flour. + + +_Little Rolls._ + +One pound of flour, two or three spoonfuls of yest, the yolks of two +eggs, the white of one, a little salt, moistened with milk. This dough +must be made softer than for bread, and beaten well with a spoon till it +is quite light; let it stand some hours before it is baked; some persons +make it over-night. The Dutch oven, which must first be made warm, will +bake the rolls, which must be turned to prevent their catching. + + +_Breakfast Rolls._ + +Rub exceedingly fine two ounces of good butter in a pound and three +quarters of fine flour. Mix a table-spoonful of yest in half a pint of +warm milk; set a light sponge in the flour till it rises for an hour; +beat up one or two eggs in half a spoonful of fine sugar, and intermix +it with the sponge, adding to it a little less than half a pint of warm +milk with a tea-spoonful of salt. Mix all up to a light dough, and keep +it warm, to rise again for another hour. Then break it in pieces, and +roll them to the thickness of your finger of the proper length; lay them +on tin plates, and set them in a warm stove for an hour more. Then touch +them over with a little milk, and bake them in a slow oven with care. To +take off the bitterness from the yest, mix one pint of it in two gallons +of water, and let it stand for twenty-four hours; then throw off the +water, and the yest is fit for use; if not, repeat it. + + +_Another way._ + +With two pounds of flour mix about half a pound of butter, till it is +like crumbled bread; add two whole eggs, three spoonfuls of good yest, +and a little salt. Make it up into little rolls; set them before the +fire for a short time to rise, but, if the yest is very good, this will +not be necessary. + + +_Brentford Rolls._ + +Take two pounds of fine flour; put to it a little salt, and two +spoonfuls of fine sugar sifted; rub in a quarter of a pound of fresh +butter, the yolks of two eggs, two spoonfuls of yest, and about a pint +of milk. Work the whole into a dough, and set it to the fire to rise. +Make twelve rolls of it; lay them on buttered tins, let them stand to +the fire to rise till they are very light, then bake them about half an +hour. + + +_Dutch Rolls._ + +Into one pound of flour rub three ounces of butter; with a spoonful of +yest, mixed up with warm milk, make it into light paste; set it before +the fire to rise. When risen nearly half as big again, make it into +rolls about the length of four inches, and the breadth of two fingers; +set them again to rise before the fire, till risen very well; put them +into the oven for a quarter of an hour. + + +_French Rolls._ No. 1. + +Seven pounds of flour, four eggs leaving out two yolks--the whites of +the eggs should be beaten to a snow--three quarters of a pint of ale +yest. Beat the eggs and yest together, adding warm milk; put it so beat +into the flour, in which must be well rubbed four ounces of butter; wet +the whole into a soft paste. Keep beating it in the bowl with your hand +for a quarter of an hour at least; let it stand by the fire half an +hour, then make it into rolls, and put them into pans or dishes, first +well floured, or, what is still better, iron moulds, which are made on +purpose to bake rolls in. Let them stand by the fire another half hour, +and put them, bottom upwards, on tin plates, in the middle of a hot oven +for three quarters of an hour or more: take them out, and rasp them. + + +_French Rolls._ No. 2. + +Take two or three spoonfuls of good yest, as much warm water, two or +three lumps of loaf-sugar, and the yolk of an egg. Mix all together; let +it stand to rise. Meanwhile take a quartern of the finest flour, and rub +in about an ounce of butter. Then take a quart of new milk, and put into +it a pint of boiling water, so as to make it rather warmer than new milk +from the cow. Mix together the milk and yest, and strain through a sieve +into the flour, and, when you have made it into a light paste, flour a +piece of clean linen cloth well, lay it upon a thick double flannel, put +your paste into the cloth, wrap it up close, and put it in an earthen +pan before the fire till it rises. Make it up into ten rolls, and put +them into a quick oven for a quarter of an hour. + + +_French Rolls._ No. 3. + +To half a peck of the best flour put six eggs, leaving out two whites, a +little salt, a pint of good ale yest, and as much new milk, a little +warmed, as will make it a thin light paste. Stir it about with your +hand, or with a large wooden spoon, but by no means knead it. Set it in +a pan before the fire for about an hour, or till it rises; then make it +up into little rolls, and bake it in a quick oven. + + +_Milton Rolls._ + +Take one pound of fine rye flour, a little salt, the yolk of one egg, a +small cupful of yest, and some warm new milk, with a bit of butter in +it. Mix all together; let it stand one hour to rise; and bake your rolls +half an hour in a quick oven. + + +_Runnet._ + +Take out the stomachs of fowls before you dress them; wash and cleanse +them thoroughly; then string them, and hang them up to dry. When wanted +for use, soak them in water, and boil them in milk; this makes the best +and sweetest whey. + + +_Another way._ + +Take the curd out of a calf's maw; wash and pick it clean from the hair +and stones that are sometimes in it, and season it well with salt. Wipe +the maw, and salt it well, within and without, and put in the curd. Let +it lie in salt for three or four days, and then hang it up. + + +_Rusks._ + +Take flour, water, or milk, yest, and brown sugar; work it just the same +as for bread. Make it up into a long loaf, and bake it. Then let it be +one day old before you cut it in slices: make your oven extremely hot, +and dry them in it for about two minutes, watching them all the time. + + +_Another way._ + +Put five pounds of fine flour in a large basin; add to it eight eggs +unbeat, yolks and whites; dissolve half a pound of sugar over the fire, +in a choppin (or a Scotch quart) of new milk; add all this to the flour +with half a mutchkin, (one English pint) of new yest; mix it well, and +set it before a good fire covered with a cloth. Let it stand half an +hour, then work it up with a little more flour, and let it stand half an +hour longer. Then take it out of the basin, and make it up on a board +into small round or square biscuits, place them upon sheets of white +iron, and set them before the fire, covered with a cloth, till they +rise, which will be in half an hour. Put them into the oven, just when +the bread is taken out; shut the oven till the biscuits turn brown on +the top; then take them out, and cut them through. + + +_Rusks, and Tops and Bottoms._ + +Well mix two pounds of sugar, dried and sifted, with twelve pounds of +flour, also well dried and sifted. Beat up eighteen eggs, leaving out +eight whites, very light, with half a pint of new yest, and put it into +the flour. Melt two pounds of butter in three pints of new milk, and wet +the paste with it to your liking. Make it up in little cakes; lay them +one on another; when baked, separate them, and return them to the oven +to harden. + + +_Sally Lunn._ + +To two pounds of fine flour put about two table-spoonfuls of fresh yest, +mixed with a pint of new milk made warm. Add the yolks of three eggs, +well beat up. Rub into the flour about a quarter of a pound of butter, +with salt to your taste; put it to the fire to rise, as you do bread. +Make it into a cake, and put it on a tin over a chaffing-dish of slow +coals, or on a hot hearth, till you see it rise; then put it into a +quick oven, and, when the upper side is well baked, turn it. When done, +rasp it all over and butter it; the top will take a pound of butter. + + +_Slip-Cote._ + +A piece of runnet, the size of half-a-crown, put into a table-spoonful +of boiling water over-night, and strained into a quart of new milk, +lukewarm, an hour before it is eaten. + + +_Soufflé._ + +Two table-spoonfuls of ground rice, half a pint of milk or cream, and +the rind of a lemon, pared very thin, sugar, and a bay-leaf, to be +stewed together for ten minutes; take out the peel, and let it stand +till cold; then add the yolks of four eggs, which have been well beaten, +with sifted sugar; the four whites to be beaten separately to a fine +froth, and added to the above, which must be gently stirred all +together, put into a tin mould, and baked in a quick oven for twenty +minutes. + + +_Another way._ + +Make a raised pie of any size you think proper. Take some milk, a +bay-leaf, a little cinnamon, sugar, and coriander seeds; boil it till it +is quite thick. Melt a piece of butter in another stewpan, with a +handful of flour well stirred in; let it boil some time; strain the milk +through, and put all together, adding four or five eggs, beaten up for a +long time; these are to be added at the last, and then baked. + + +_Soufflé of Apples and Rice._ + +Prepare some rice of a strong solid substance; dress it up all round a +dish, the same height as a raised crust, that is, about three inches +high. Have some marmalade of apple ready made; mix with it six yolks of +eggs, and a small piece of butter; warm it on the stove in order to do +the eggs; then have eight whites of eggs well whipped, as for biscuits; +mix them lightly with the apples, and put the whole into the middle of +the rice. Set it in a moderately hot oven, and, when the soufflé is +raised sufficiently, send it up quickly to table, as it would soon fall +and spoil. + + +_Strawberries, to preserve for eating with Cream._ + +Take the largest scarlet strawberries you can get, full red, but not too +ripe, and their weight in double-refined sugar. Take more strawberries +of the same sort; put them in a pot, and set them in water over the fire +to draw out the juice. To every pound of strawberries allow full half a +pint of this juice, adding to it nearly a quarter of a pound more sugar. +Dip all the sugar in water; set it on the fire; and, when it is +thoroughly melted, take it off, and stir it till it is almost cold. Then +put in the strawberries, and boil them over a quick fire; skim them; +and, when they look clear, they are done enough. If you think the syrup +too thin, take out the fruit, and boil it more; but you must stir it +till it is cold before you put the strawberries in again. + + +_Strawberries, to preserve in Currant Jelly._ + +Boil all the ordinary strawberries you can spare in the water in which +you mean to put the sugar to make the syrup for the strawberries. Take +three quarters of a pound of the finest scarlet or pine strawberries; +add to them one pound and a quarter of sugar, which dip in the +above-mentioned strawberry liquor; then boil the strawberries quick, and +skim them clear once. When cold, remove them out of the pan into a China +bowl. If you touch them while hot, you break or bruise them. Keep them +closely covered with white paper till the currants are ripe, every now +and then looking at them to see if they ferment or want heating up +again. Do it if required, and put on fresh papers. When the currants are +ripe, boil up the strawberries; skim them well; let them stand till +almost cold, and then take them out of the syrup very carefully. Lay +them on a lawn sieve, with a dish under them to catch the syrup; then +strain the syrup through another lawn sieve, to clear it of all the bits +and seeds; add to this syrup full half a pint of red and white currant +juice, in equal quantities of each; then boil it quick about ten +minutes, skimming it well. When it jellies, which you may know by trying +it in a spoon, add the strawberries to it, and let them just simmer +without boiling. Put them carefully into the pots, but, for fear of the +strawberries settling at the bottom, put in a little of the jelly first +and let it set; then put in the strawberries and jelly; watch them a +little till they are cold, and, as the strawberries rise above the +syrup, with a tea-spoon gently force them down again under it. In a few +days put on brandy papers--they will turn out in a firm jelly. + + +_Strawberries, to preserve in Gooseberry Jelly._ + +Take a quart of the sharpest white gooseberries and a quart of water; +let them come up to a boil, and then strain them through a lawn sieve. +To a pint of the liquor put one pound of double-refined sugar; let it +boil till it jellies; skim it very well, and take it off; when cool, put +in the strawberries whole and picked. Set them on the fire; let them +come to a boil; take them off till cold; repeat this three or four times +till they are clear; then take the strawberries out carefully, that they +may not bruise or break, and boil the jelly till it is stiff. Put a +little first in the bottom of your pots or glasses; when set, put in the +rest, first mixed with the strawberries, but not till nearly cold. + + +_Strawberry Jam--very good._ + +To one pound of scarlet strawberries, which are by far the best for the +purpose, put a pound of powdered sugar. Take another half pound of +strawberries, and squeeze all their juice through a cloth, taking care +that none of the seeds come through to the jam. Then boil the +strawberries, juice, and sugar, over a quick fire; skim it very clean; +set it by in a clean China bowl, covering it close with writing paper; +when the currants are ripe, add to the strawberries full half a pint of +red currant juice, and half a pound more of pounded sugar: boil it all +together for about ten or twelve minutes over a quick fire, and skim it +very well. + + +_Another way._ + +Gather the strawberries very ripe; bruise them fine; put to them a +little juice of strawberries; beat and sift their weight in sugar, and +strew it over them. Put the pulp into a preserving-pan; set it on a +clear fire, and boil it three quarters of an hour, stirring it all the +time. Put it into pots, and keep it in a dry place, with brandy paper +over it. + + +_Sugar, to clarify._ + +Break into pieces two pounds of double-refined sugar; put it into a +stewpan, with a pint of cold spring water; when dissolved, set it over a +moderate fire; beat about half the white of an egg; put it to the sugar, +before it gets warm, and stir it well together. When it boils, take off +the scum; keep it boiling till no scum rises and it is perfectly clear. +Run it through a clean napkin; put it in a bottle well corked, and it +will keep for months. + + +_Syllabub._ + +Take a quart of cream with a slice or two of lemon-peel, to be laid to +soak in the cream. Take half a pint of sack and six spoonfuls of white +wine, dividing it equally into your syllabub. Set your cream over the +fire, and make it something more than lukewarm; sweeten both sack and +cream, and put the cream into a spouted pot, pouring it rather high from +the pot into the vessel in which you intend to put it. Let it be made +about eight or nine hours before you want it for use. + + +_Another way._ + +Mix a quart of cream, not too thick, with a pint of white wine, and the +juice of two lemons; sweeten it to your taste; put it in a broad earthen +pan; then whisk it up. As the froth rises, take it off with a spoon, and +put it in your glasses, but do not make it long before you want them. + + +_Everlasting Syllabub--very excellent._ + +Take a quart and half a pint of cream, one pint of Rhenish wine, half a +pint of sack, the juice of three lemons, about a pound of double-refined +sugar, beaten fine and sifted before you put it into the cream. Grate +off the rinds of the three lemons used, put it with the juice into the +wine, and that to the cream. Then beat all together with a whisk just +half an hour; take it up with a spoon, and fill your glasses. It will +keep good nine or ten days, and is best three or four days old. + + +_Solid Syllabub._ + +Half a pint of white wine, a wine-glass of brandy, the peel of a lemon +grated and the juice, half a pound of powdered loaf-sugar, and a pint of +cream. Stir these ingredients well together; then dissolve one ounce of +isinglass in half a pint of water; strain it; and when cool add it to +the syllabub, stirring it well all the time; then put it in a mould. It +is better made the day before you want it. + + +_Whipt Syllabub._ + +Boil a quart of cream with a bit of cinnamon; let it cool; take out the +cinnamon, and sweeten to your taste. Put in half a pint of white wine, +or sack, and a piece of lemon-peel. Whip it with a whisk to a froth; +take it off with a spoon as it rises; lay it on the bottom of a sieve; +put wine sweetened in the bottom of your glasses, and lay on the +syllabub as high as you can. + + +_Taffy._ + +Two pounds of moist sugar, an ounce of candied orange-peel, the same of +citron, the juice of three lemons, the rind of two grated, and two +ounces and a half of butter. Keep stirring these on the fire until they +attain the desired consistency. Pour it on paper oiled to prevent its +sticking. + + +_Trifle._ No. 1. + +Take as many macaroons as the bottom of your dish will hold; peel off +the wafers, and dip the cakes in Madeira or mountain wine. Make a very +thick custard, with pounded apricot or peach kernels boiled in it; but +if you have none, you may put some bitter almonds; pour the custard hot +upon the maccaroons. When the custard is cold, or just before the trifle +is sent to table, lay on it as much whipped syllabub as the dish can +hold. The syllabub must be done with very good cream and wine, and put +on a sieve to drain before you lay it on the custard. If you like it, +put here and there on the whipped cream bunches of preserved barberries, +or pieces of raspberry jam. + + +_Trifle._ No. 2. + +Take a quart of sweet cream; boil it with a blade of mace and a little +lemon-peel; sweeten it with sugar; keep stirring it till it is almost +cold to prevent it from creaming at top; then put it into the dish you +intend to serve it in, with a spoonful or less of runnet. Let it stand +till it becomes like cheese. You may perfume it, or add orange-flower +water. + + +_Trifle._ No. 3. + +Cover the bottom of your dish with maccaroons and ratafia cakes; just +wet them all through with mountain wine or raisin wine; then make a +boiled custard, not too thick, and when cold pour it over them. Lay a +whipped syllabub over that. You may garnish with currant jelly. + + +_Trotter Jelly._ + +Boil four sheep's trotters in a quart of water till reduced to a pint, +and strain it through a fine sieve. + + +_Veal and Ham Patés._ + +Chop six ounces of ready dressed lean veal and three ounces of ham very +small; put it into a stewpan, with an ounce of butter rolled in flour, +half a gill of cream, the same quantity of veal stock, a little +lemon-peel, cayenne pepper and salt, to which add, if you like, a +spoonful of essence of ham and some lemon-juice. + + +_Venison Pasty._ + +Bone a neck and breast of venison, and season them well with salt and +pepper; put them into a pan, with part of a neck of mutton sliced and +laid over them, and a glass of red wine. Cover the whole with a coarse +paste, and bake it an hour or two; but finish baking in a puff paste, +adding a little more seasoning and the gravy from the meat. Let the +crust be half an inch thick at the bottom, and the top crust thicker. If +the pasty is to be eaten hot, pour a rich gravy into it when it comes +from the oven; but, if cold, there is no occasion for that. The breast +and shoulder make a very good pasty. It may be done in raised crust. A +middle-sized pasty will take three hours' baking. + + +_Vol-au-Vent._ + +Take a sufficient quantity of puff-paste, cut it to the shape of the +dish, and make it as for an apple pie, only without a top. When baked, +put it on a sheet of writing paper, near the fire, to drain the butter, +till dinner time. Then take two fowls, which have been previously +boiled; cut them up as for a fricassee, but leave out the back. Prepare +a sauce, the white sauce as directed for boiled fowls. Wash a +table-spoonful of mushrooms in three or four cold waters; cut them in +half, and add them also; then thoroughly heat up the sauce, and have the +chicken also ready heated in a little boiling water, in which put a +little soup jelly. Strain the liquor from the chicken; pour a little of +the sauce in the bottom of the paste, then lay the wings, &c. in the +paste; pour the rest of the sauce over them, and serve it up hot. The +paste should be well filled to the top, and if there is not sauce enough +more must be added. + + +_Wafers._ + +Take a pint of cream, melt in it half a pound of butter, and set it to +cool. When cold, stir into it one pound of well dried and sifted flour +by degrees, that it may be quite smooth and not lumpy, also six eggs +well beaten, and one spoonful of ale yest. Beat all these well together; +set it before the fire, cover it, and let it stand to rise one hour, +before you bake. Some order it to be stirred a little while to keep it +from being hard at top. Sprinkle over a little powdered cinnamon and +sugar, when done. + + +_Sugar Wafers._ + +Take some double-refined sugar, sifted; wet it with the juice of lemon +pretty thin, and then scald it over the fire till it candies on the +top. Then put it on paper, and rub it about thin; when almost cold, pin +up the paper across, and put the wafers in a stove to dry. Wet the +outside of the paper to take them off. You may make them red with clear +gilliflowers boiled in water, yellow with saffron in water, and green +with the juice of spinach. Put sugar in, and scald it as though white, +and, with a pin, mark your white ones before you pin them up. + + +_Walnuts, to preserve._ + +Take fine large walnuts at the time proper for pickling; prick, with a +large bodkin, seven or eight holes in each to let out the water; keep +them in water till they change colour or no longer look green; then put +them over a fire in cold water to boil, till they feel just soft, but +not too soft. Spread them on a coarse cloth to cool, and take away the +water; stick in each walnut three or four cloves, three or four +splinters of cinnamon, and the same of candied orange; then put them in +pots or glasses. Boil a syrup, but not thick, which, when cold, pour +over the walnuts, and let it stand a day or two; then pour the syrup +off; add some more sugar; boil it up once more, and pour it again over +the walnuts. When cold, tie them up. + + +_White Walnuts._ + +Take nuts that are neither too large nor too small; peel them to the +white, taking off all the green with care, and throw them into pump +water as you peel them; let them soak one night. Boil them quick in fair +water, throwing in a handful or two of alum in powder, according to the +quantity, that they may be very white. When boiled, put them in fresh +water, and take them out again in a minute; lay them on a dry cloth to +dry, and lard them with preserved citron; then put them in the syrup you +have made for the purpose, while they were larding, and let them soak +two or three days before you boil them quite; the syrup must be very +clear. One hundred walnuts make about three pounds of sweetmeats. + + +_Mustard Whey._ + +Take milk and water of each a pint, bruised mustard seed an ounce and a +half; boil these together till the curd is perfectly separated: then +strain the whey through a cloth, and add a little sugar, which makes it +more palatable. + + +_Yest._ + +Boil one ounce of hops in three quarts of water until reduced to about +three pints. Pour it upon one pound of flour; make it into a batter; +strain it through a colander, and, when nearly cold, put to it one pint +of home-brewed yest. Put it into a bottle, and keep it for use. It +should stand twenty-four or thirty hours before it is used. + + +_Excellent Yest._ + +Put a pint of well boiled milk into a hasty-pudding, and beat it till +cold and there are few lumps remaining; then put to it two spoonfuls of +yest and two of white powdered sugar, and stir it well. Put it in a +large bowl not far from the fire, and next morning you will find it +risen and light. Put it all to your flour, which must be mixed with as +much warm milk and water as is necessary to make it into dough, and put +it to rise in the common way. + + +_Potato Yest._ + +Boil rather more than a quarter of a peck of potatoes; bruise them +through a colander; add half a pound of fine flour, and thin it with +cold water till it is like a thick batter. Add three table-spoonfuls of +good yest; let it stand for an hour, and make your bread. + +This yest will always serve to make fresh from. + + +_Another way._ + +Weigh four pounds of raw potatoes pared; boil them in five pints of +water. Wash and rub them through a sieve with the water in which they +were boiled. Add four table-spoonfuls of good brown sugar; when +milk-warm, put to the mixture three pennyworth of fresh yest; stir it +well, and let it work in an open vessel. It will be fit for use in about +twelve or fourteen hours. + +About a pint and a half of this mixture will raise eighteen pounds of +coarse flour; it may be put to rise over-night and will be ready to +knead the first thing in the morning. It should be left to rise in the +loaf four or five hours, before it is put in the oven. + + + + +PICKLES. + + +_General Directions._ + +Stone jars, well glazed, are best for all sorts of pickles, as earthen +vessels will not resist the vinegar, which penetrates through them. + +Never touch pickles with the hand, or any thing greasy; but always make +use of a wooden spoon, and keep them closely tied down, in a cool, dry +place. + +When you add vinegar to old pickles, let it boil, and stand till cold +before you use it: on the contrary, when you make pickles, put it on the +ingredients boiling and done with the usual spices. + + +_Green Almonds._ + +Boil a quantity of vinegar proportionate to that of the almonds to be +pickled, skim it, and put into it salt, mace, ginger, Jamaica and white +pepper. Put it into a jar, and let it stand till cold. Throw your +almonds into the liquor, which must cover them. + + +_Artichokes._ + +Artichokes should be laid about six hours in a very strong brine of salt +and water. Then put them into a pot of boiling water, and boil them till +you can draw the leaves from the bottom, which must be cut smooth and +clean, and put into a pot, with whole black pepper, salt, cloves, mace, +bay-leaves, and as much white wine vinegar as will cover them. Lastly, +pour upon them melted butter an inch thick, and cover them down close. +When you take out any for use, put them into boiling water, with a piece +of butter to plump them, and you may use them for whatever you please. + + +_Artichokes to boil in Winter._ + +Boil your artichokes for half a day in salt and water; put them into a +pot of boiling water, allowing them to continue boiling until you can +just draw off the leaves from the bottom; cut them very clean and +smooth, and put them into the pot with cloves, mace, salt, pepper, two +bay-leaves, and as much vinegar as will cover them. Pour melted butter +over to cover them about an inch thick; tie and keep them close down for +use, with a piece of butter to plump them. You may use these for what +you like. + + +_Asparagus._ + +Scrape the asparagus, and cut off the prime part at the ends; wipe them, +and lay them carefully in a jar or jelly-pot, pour vinegar over them, +and let them lie in this about fourteen days. Then boil fresh vinegar, +and pour it on them hot; repeat this until they are of a good colour; +add a little mace and nutmeg, and tie them down close. This does very +well for a made dish when asparagus is not to be had. + + +_Barberries._ No. 1. + +Gather the barberries when full ripe, picking out those that look bad. +Lay them in a deep pot. Make two quarts of strong brine of salt and +water; boil it with a pint of vinegar, a pound of white sugar, a few +cloves, whole white pepper, and mace, tied in a bag; skim it, and when +cold pour it on your barberries. Barberries with stones will pickle; +they must be without stones for preserving. + + +_Barberries._ No. 2. + +Colour the water of the worst barberries, and add salt till the brine is +strong enough to bear an egg. Boil it for half an hour, skimming it, and +when cold strain it over the barberries. Lay something on them to keep +them in the liquor: put them into a glass, and cover with leather. + + +_Barberries._ No. 3. + +Boil a strong brine of salt and water, let it stand till quite cold, and +pour it upon the barberries. + + +_Barberries._ No. 4. + +Put into a jar some maiden barberries, with a good quantity of salt; tie +on a bladder, and when the liquor scums change it. + + +_Beet-root._ + +Beet-root must be boiled in strong salt and water, to which add a pint +of vinegar and a little cochineal. When boiled enough, take it off the +fire, and keep it in the liquor in which it has been boiled. It makes a +pretty garnish for a dish of fish, and is not unpleasant to eat. + + +_Another._ + +Boil the root till tender, peel it, and, if you think proper, cut it +into shapes. Pour over it a hot pickle of white wine vinegar, +horseradish, a little ginger, and pepper. + + +_Beet-root and Turnips._ + +Boil your beet-root in salt and water, with a little cochineal and +vinegar; when half boiled, put in your turnips pared; when they are done +enough, take them off, and keep them in the same liquor in which they +were boiled. + + +_Cabbage._ + +Shave the cabbage into long slips, or, if you like, cut it in quarters. +Scald it in salt and water for about four minutes; then take it out, and +let it cool. Boil some vinegar, salt, ginger, whole pepper, and mace; +after boiling and skimming it, let it get cold, and then put in your +cabbage, which, if covered down presently, will keep white. + + +_Red Cabbage._ No. 1. + +Slice the cabbage very fine crosswise, put it on an earthen dish, +sprinkle a handful of salt over it, cover it with another dish, and let +it stand twenty-four hours. Then put it in a colander to drain, and lay +it in your jar; take white wine vinegar enough to cover it, a little +cloves, mace, and allspice. Put them in whole with one pennyworth of +cochineal, bruised fine; boil it up, and put it over the cabbage, hot, +or cold, which you like best. Cover it close with a cloth till it is +cold, and then tie it over with leather. + + +_Red Cabbage._ No. 2. + +Slice the cabbage into a colander, sprinkle each layer with salt, let it +drain two days; then put it into wide-mouthed bottles, pour on it +boiling vinegar, sufficient to cover it, and add a few slices of +beet-root. Cover the bottle with bladder. + + +_Red Cabbage._ No. 3. + +Take a firm cabbage cut in quarters; slice it; boil your vinegar with +ginger and pepper; let it stand till cold; then pour it over your +cabbage, and tie it down. It will be fit for use in three weeks. + + +_Capers._ + +Capers are the produce of, a small shrub, but preserved in pickle, and +are grown in some parts of England, but they come chiefly from the +neighbourhood of Toulon, the produce of which is considered the finest +of any in Europe. The buds are gathered from the blossom before they +open, and then spread on the floor, where the sun cannot reach them, and +there they are left till they begin to wither; they are then thrown into +sharp vinegar, and in about three days bay salt is added in proper +quantity, and when this is dissolved they are fit for packing for sale, +and sent all over the world. + + +_Capsicum._ + +Let the pods be gathered with the stalks on before they turn red, and +with a penknife cut a slit down the side, and take out all the seed, but +as little of the meat as possible. Lay them in strong brine for three +days, changing the brine every day. Take them out, lay them on a cloth, +and another over them. Boil the liquor, put into it some mace and nutmeg +beaten small; put the pods into a jar; when the liquor is cold, pour it +over them, and tie down with a bladder and leather. + + +_Cauliflower._ + +Cut from the closest and whitest heads pieces about the length of your +finger, and boil them in a cloth with milk and water, but not till +tender. Take them out very carefully, and let them stand till cold. With +the best white wine vinegar boil nutmeg, cut into quarters, mace, +cloves, a little whole pepper, and a bay-leaf, and let it remain till +cold. Pour this into the jar to your cauliflower, and in three or four +days it will be ready for use. + + +_Another way._ + +Having cut the flower in bunches, throw them for a minute into boiling +salt and water, and then into cold spring water. Drain and dry them; +cover with double-distilled vinegar; in a week put fresh vinegar, with a +little mace and nutmeg, covering down close. + + +_Clove Gilliflower, or any other Flower, for Salads._ + +Put an equal weight of the flowers and of sugar, fill up with white wine +vinegar, and to every pint of vinegar put a pound of sugar. + + +_Codlings._ + +The codlings should be the size of large walnuts; put vine leaves in the +bottom of your pan, and lay in the codlings, covering with leaves and +then with water; set them over a gentle fire till they may be peeled; +then peel and put them into the water, with vine leaves at top and +bottom, covering them close; set them over a slow fire till they become +green, and, when they are cold, take off the end whole, cutting it round +with a small knife; scoop out the core, fill the apple with garlic and +mustard seed, put on the bit, and set that end uppermost in the pickle, +which must be double-distilled vinegar cold, with mace and cloves. + + +_Cucumbers._ No. 1. + +Gather young cucumbers, commonly called gherkins--the small long sort +are considered the best--wipe them very clean with a cloth; boil some +salt and water, and pour over them; keep them close covered. Repeat this +every day till they are green, putting fresh water every other day: let +them stand near the fire, just to keep warm; the brine must be strong +enough to bear an egg. When they are green, boil some white wine +vinegar, pour it over them, put some mace in with them, and cover them +with leather. It is better to put the salt and water to them once only, +and they should be boiled up over the fire, in the vinegar, in a +bell-metal kettle, with some vine leaves over, to green them. A brass +kettle will not hurt, if very clean, and the cucumbers are turned out of +it as soon as off the fire. + + +_Cucumbers._ No. 2. + +In a large earthen pan mix spring water and salt well together, taking +two pounds of salt to every gallon of water. Throw in your cucumbers, +wash them well, and let them remain for twelve hours; then drain and +wipe them very dry, and put them into a jar. Put into a bell-metal pot a +gallon of the best white wine vinegar, half an ounce of cloves and of +mace, one ounce of allspice, one ounce of mustard-seed, a stick of +horseradish sliced, six bay-leaves, a little dill, two or three races of +ginger, a nutmeg cut in pieces, and a handful of salt. Boil all +together, and pour it over the cucumbers. Cover them close down, and let +them stand twenty-four hours, then pour off the vinegar from them, boil +it, pour it over them again, and cover them close: repeat this process +every day till they are green. Then tie them down with bladder and +leather; set them in a cool dry place, and they will keep for three or +four years. Beans may be pickled in the same manner. + + +_Cucumbers._ No. 3. + +Wipe the cucumbers clean with a coarse cloth, and put them into a jar. +Take some vinegar, into which put pepper, ginger, cloves, and a handful +of salt. Pour it boiling hot over the cucumbers, and smother them with a +flannel: let them stand a fortnight; then take off the pickle, and boil +it again. Pour it boiling on the cucumbers, and smother them as before. +The pickle should be boiled in a bell-metal skillet. With two thousand +cucumbers put into the pot about a pennyworth of Roman vitriol. + + +_Large Cucumbers, Mango of._ + +Take a cucumber, cut out a slip from the side, taking out the seeds, but +be careful to let as much of the meat remain as you can. Bruise mustard +seed, a clove of garlic, some bits of horseradish, slices of ginger, and +put in all these. Tie the piece on again, and make a pickle of vinegar, +whole pepper, salt, mace, and cloves: boil it, and pour it on the +mangoes, and continue this for nine days together. When cold, cover them +down with leather. + + +_Another._ + +Scrape out the core and seed, filling them with whole pepper, a clove of +garlic, and other spice. Put them into salt and water, covered close up, +for twenty-four hours; then drain and wipe them dry. Boil as much +vinegar with spice as will cover them, and pour it on them scalding hot. + + +_Cucumbers sliced._ + +Take cucumbers not full grown, slice them into a pewter dish; to twelve +cucumbers put three or four onions sliced, and as you do them strew salt +on them; cover them with a pewter dish, and let them stand twenty-four +hours. Then take out the onions, strain the liquor from the cucumbers +through a colander, and put them in a well glazed jar, with a pickle +made of white wine vinegar, distilled in a cold still, with seasoning of +mace, cloves, and pepper. The pickle must be poured boiling hot upon +them, and then cover them down as close as possible. In four or five +days take them out of the pickle, boil it, and pour it on as before, +keeping the jar very close. Repeat this three times; cover the jar with +a bladder, and leather over it; the cucumbers will keep the whole year, +and be of a fine sea-green, but perhaps not of so fine colour when first +you open them; they will become so, however, if the vinegar is really +fine. + + +_Cucumbers stuffed._ + +Take six or eight middling-sized cucumbers, the smoothest you can +procure; pare them, cut a small piece off the end, and scoop out all the +seeds; blanch them for three or four minutes in boiling water on the +fire; then put them into cold water to make the forcemeat. Then take +some veal off the leg, calf's udder, fat bacon, and a piece of suet, and +put it in boiling water about four minutes; take it out, and chop all +together; put some parsley, small green onions, and shalots, all finely +chopped, some salt, pepper, and nutmeg, sufficient for seasoning it, +some crumbs of bread that have been steeped in cream, the whites of two +eggs, and four yolks beaten well in a mortar. Stuff your cucumbers with +this, and put the piece you cut off each upon it again. Lay at the +bottom of your stewpan some thin slices of bacon, with the skin of the +veal, onions in slices, parsley, thyme, some cloves; put your cucumbers +in your stewpan, and cover them with bacon, &c., as at the bottom, and +then add some strong broth, just sufficient to cover them. Set them over +a slow fire covered, and let them stew slowly for an hour. Make some +brown gravy of a good colour, and well tasted; and, when your cucumbers +are stewed, take them out, drain them well from all grease, and put them +in your brown gravy; it must not be thick. Set it over the stove for two +minutes, and squeeze in the juice of a lemon. + +To make brown gravy, put into your stewpan a quarter of a pound of +butter; set it over the fire, and, when melted, put in a spoonful of +flour, and keep stirring it till it is as brown as you wish, but be +careful not to let it burn; put some good gravy to it, and let it boil +some time, with parsley, onions, thyme, and spices, and then strain it +to your cucumbers. + +Should any of the cucumbers be left at dinner, you may serve them up +another way for supper; cut the cucumbers in two, lengthwise, or, if you +like, in round slices; add yolks of eggs beaten, and dust them all well +over with crumb of bread rubbed very fine; fry them very hot; make them +of a good colour, and serve them in a dish, with fried parsley. + + +_Cucumbers, to preserve._ + +Take some small cucumbers, and large ones that will cut in quarters, but +let them be as green and as free from seeds as you can get them. Put +them into a narrow-mouthed jar, in strong salt and water, with a +cabbage-leaf to keep them from rising; tie a paper over them, and set +them in a warm place till they are yellow. Then wash them out, and set +them over the fire in fresh water, with a little salt and a fresh +cabbage-leaf over them. Cover the pan very close, but be sure you do not +let them boil. If they are not of a fine green, change the water, which +will help them; then make them hot, and cover them as before. When you +find them of a good green, take them off the fire, and let them stand +till they are cold: then cut the large ones into quarters; take out the +seeds and soft parts, put them into cold water, and let them stand two +days; but change the water twice each day, to take out the salt; put a +pound of refined sugar to a pint of water, and set it over the fire; +when you have skimmed it clear, put in the rind of a lemon and an ounce +of ginger, scraping off the outside. Take your syrup off as soon as it +is pretty thick, and, when it is cold, wipe the cucumbers dry and put +them into it. Boil the syrup once in two or three days for three weeks, +and strengthen the syrup if required, for the greatest danger of +spoiling them is at first. When you put the syrup to the cucumbers, wait +till it is quite cold. + + +_French Beans._ No. 1. + +Gather them when very slender; string and parboil them in very strong +salt and water; then take them out, and dry them between two linen +cloths. When they are well drained, put them into a large earthen +vessel, and, having boiled up the same kind of pickle as for cucumbers, +pour as much upon your beans as will cover them well. Strain the liquor +from them three days successively; boil it up, and put your beans into +the vinegar on the fire till they are warm through. After the third +boiling, put them into jars for use, and tie them down. + + +_French Beans._ No. 2. + +Take from the small slender beans their stalks, and let them remain +fourteen days in salt and water; then wash and well cleanse them from +the brine, and put them in a saucepan of water over a slow fire, +covering them with vine-leaves. Do not let them boil, but only stew, +until they are tender, as for eating; strain them off, lay them on a +coarse cloth to dry, and put them into pots; boil and skim alegar, and +pour it over, covering them close; keep boiling in this manner for three +or four days, or until they become green; add spice, as you would to +other pickles, and, when cold, cover with leather. + + +_French Beans._ No. 3. + +Put in a large jar a layer of beans, the younger the better, and a layer +of salt, alternately, and tie it down close. When wanted for use, boil +them in a quantity of boiling water: change the water two or three +times, always adding the fresh water boiling; then put them into cold +water to soak out the salt, and cut them when you want them for dressing +for table. They must not be soaked before they are boiled. + + +_Herrings, to marinate._ + +Take a quarter of a hundred of herrings; cut off their heads and tails; +take out the roes, and clean them; then take half an ounce of Jamaica +and half an ounce of common pepper, an ounce of bay salt, and an ounce +and a half of common salt; beat the pepper fine, mix it with the salt, +and put some of this seasoning into the belly of each herring. Lay them +in rows, and between every row strew some of the seasoning, and lay a +bunch or two of thyme, parsley, and sage, and three or four bay-leaves. +Cover your fish with good vinegar, and your pot with paste; put the pot +into the oven after the household bread is drawn; let it remain all +night; and, when it comes out of the oven, pour out all the liquor, take +out the herbs; again boil up the liquor; add as much more vinegar as +will cover the herrings, skim it clean, and strain it. When cold, pour +it over your herrings. + + +_Herrings, red, Trout fashion._ + +Cut off their heads, cleanse them well, and lay a row at the bottom of +an earthen pot, sprinkling them over with bay salt and saltpetre, mixed +together. Repeat this until your pan is full; then cover them, and bake +them gently; when cold, they will be as red as anchovies, and the bones +dissolved. + + +_India Pickle, called Picolili._ No. 1. + +Lay one pound of ginger in salt and water for a whole night; then scrape +and cut it in thin slices, and lay them in the sun to dry; put them into +a jar till the other ingredients are ready. Peel two pounds of garlic, +and cut it in thin slices; cover it with salt for three days; drain it +well from the brine, and dry it as above directed. Take young cabbages, +cut them in quarters, salt them for three days, and dry them as above; +do the same with cauliflowers, celery, and radishes, scraping the latter +and leaving the tops of the celery on, French beans, and asparagus, +which last two must be salted only two days, and dried in the same +manner. Take long pepper and salt it, but do not dry it too much, three +ounces of turmeric, and a quarter of a pound of mustard seed finely +bruised; put these into a stone jar, and pour on them a gallon of strong +vinegar; look at it now and then, and if you see occasion add more +vinegar. Proceed in the same manner with plums, peaches, melons, apples, +cucumbers; artichoke bottoms must be pared and cut raw; then salt them, +and give them just one gentle boil, putting them into the water when +hot. Never do red cabbage or walnuts. The more every thing is dried, the +plumper it will become in the vinegar. Put in a pound or two of whole +garlic prepared as above to act as a pickle. You need never empty the +jar, as the pickle keeps; but as things come into season, do them and +throw them in, observing that the vinegar always covers them. If the +ingredients cannot be conveniently dried by the sun, you may do them by +the fire, but the sun is best. + + +_India Pickle._ No. 2. + +Select the closest and whitest cabbage you can get, take off the outside +leaves, quarter and cut them into thin slices, and lay them upon a +sieve; salt well between each layer of the cabbage, and let it drain +till the next day; then dry it in a cloth, and spread it in dishes +before the fire, or the sun, often turning it till dry. Put it in a +stone jar, with half a pint of white mustard seed, a little mace and +cloves beat to a powder, as much cayenne as will lie on a shilling, a +large head of garlic, and one pennyworth of turmeric in powder. Pour on +it three quarts of vinegar boiling hot; cover it close with a cloth, and +let it stand a fortnight; then turn it all out into a saucepan. Boil it, +turning it often, about eight minutes, and put it up in your jar for +use. It will be ready in a month. If other things are put in, they +should lie in salt three days and then be dried; in this case, it will +be necessary to make the pickle stronger, by adding ginger and +horseradish, and it must be kept longer before used. + + +_India Pickle._ No. 3. + +Boil one pound of salt, four ounces of ginger, eight ounces of shalots +or garlic, a spoonful of cayenne pepper, two ounces of mustard seed, and +six quarts of good vinegar. When cold, you may put in green fruit or any +vegetable you choose, fresh as you pick them, only wiping off the dust. +Stop your jar close, and put in a little turmeric to colour it. + + +_Lemons._ No. 1. + +Cut the lemons through the yellow rind only, into eight parts; then put +them into a deep pan, a layer of salt and a layer of lemons, so as not +to touch one another; set them in the chimney corner, and be sure to +turn them every day, and to pack them up in the same manner as before. +This you must continue doing fifteen or sixteen days; then take them out +of the salt, lay them in a flat pan, and put them in the sun every day +for a month; or, if there should be no sun, before the fire; then put +them in the pickle; in about six months they will be fit to eat. Make +the pickle for them as follows: Take two pounds of peeled garlic, eight +pods of India pepper, when it is green; one pound and a half of ginger, +one pound and a quarter of mustard seed, half an ounce of turmeric; each +clove of the garlic must be split in half; the ginger must be cut in +small slices, and, as no green ginger can be had in Europe, you must +cover the ginger with salt in a clean earthen vessel, until it is soft, +which it will be in about three weeks, or something more, by which means +you may cut it as you please; the mustard seed must be reduced, but not +to powder, and the turmeric pounded fine: mix them well together, and +add three ounces of oil of mustard seed. Put these ingredients into a +gallon of the best white wine vinegar boiled; then put the whole upon +the lemons in a glazed jar, and tie them up close. They will not be fit +in less than six months. When the vinegar is boiled, let it stand to be +cold, or rather lukewarm, before you put it to the lemons, and if you +use more than a gallon of vinegar, increase the quantity of each +ingredient in proportion. Strictly observe the direction first given, to +let the lemons lie in salt fifteen or sixteen days, to turn them every +day, and to let them be thoroughly dry before you put the pickle to +them; it will be a month at least before they are sufficiently dry. + + +_Lemons._ No. 2. + +Take twelve lemons pared so thin that not the least of the whites is to +be seen; slit them across at each end, and work in as much salt as you +can, rubbing them very well within and without. Lay them in an earthen +pan for three or four days, and strew a good deal of salt over them; +then put in twelve cloves of garlic, and a large handful of horseradish; +dry the lemons with the salt over them in a very slow oven, till the +lemons have no moisture in them, but the garlic and the horseradish must +not be dried so much. Then take a gallon of vinegar, cloves, mace, and +nutmegs, broken roughly, half an ounce of each, and the like quantity of +cayenne pepper. Give them a boil in the vinegar; and, when cold, stir in +a quarter of a pound of flour of mustard, and pour it upon the lemons, +garlic, &c. Stir them every day, for a week together, or more. When the +lemons are used in made dishes, shred them very small; and, when you use +the liquor, shake it before you put it to the sauce, or in a cruet. When +the lemons are dried, they must be as hard as a crust of bread, but not +burned. + + +_Lemons._ No. 3. + +Take two dozen lemons, cut off about an inch at one end, scoop out all +the pulp, fill them with salt, and sew on the tops. Let them continue +over the mouth of an oven, or in any slow heat, for about three weeks, +till they are quite dried. Take out the salt; lay them in an earthen +jar; put to them six quarts of the best vinegar which has been boiled; +add some long pepper, mace, ginger, and cinnamon, a few bay-leaves, four +cloves of garlic, and six ounces of the best flour of mustard. When +quite cold, cover up the jar, and let it stand for three weeks or a +month. Then strain off the liquor, and bottle it. + + +_Lemons._ No. 4. + +Quarter the lemons lengthwise, taking care not to cut them so low as to +separate; put a table-spoonful of salt into each. Set them on a pewter +dish; dry them very slowly in a cool oven or in the sun; they will take +two or three weeks to dry properly. For a dozen large lemons boil three +quarts of vinegar, with two dozen peppercorns, two dozen allspices, and +four races of ginger sliced. When the vinegar is cold, put it, with the +lemons, the ingredients, and all the salt, into a jar; add a quarter of +a pound of flour of mustard and two dozen cloves of garlic; the garlic +must be peeled and softened in scalding water for a little while, then +covered with salt for three days, and dried before it is put into the +jar. Let the whole remain for two months closely tied down and stirred +every day; then squeeze the lemons well; strain and bottle the liquor. + + +_Lemons._ No. 5. + +Select small thick-rinded lemons; rub them with a flannel; slit them in +four parts, but not through to the pulp; stuff the slits full of salt, +and set them upright in a pan. Let them remain thus for five or six +days, or longer if the salt should not be melted, turning them three +times a day in their own liquor, until they become tender. Then make a +pickle of rape, vinegar, and the brine from the lemons, ginger, and +Jamaica pepper. Boil and skim it, and when cold put it to the lemons, +with three cloves of garlic, and two ounces of mustard seed. This is +quite sufficient for six lemons. + + +_Lemons._ No. 6. + +Boil them in water and afterwards in vinegar and sugar, and then cut +them in slices. + + +_Lemons, or Oranges._ + +Select fruit free from spots; lay them gently in a barrel. Take pure +water, and make it so strong with bay-salt as that it would bear an egg; +with this brine fill up the barrel, and close it tight. + + +_Mango Cossundria, or Pickle._ + +Take of green mangoes two pounds, green ginger one pound, yellow mustard +seed one pound; half dried chives, garlic, salt, mustard, oil, of each +two ounces; fine vinegar, four bottles. Cut the mangoes in slices +lengthwise, and place them in the sun till half dried. Slice the ginger +also; put the whole in a jar well closed, and set it in the sun for a +month. This pickle will keep for years, and improves by age. + + +_Melons._ + +Scoop your melons clean from the pulp; fill them with scraped +horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed, +and tie them up. Afterwards take the best white wine vinegar, a +quartered nutmeg, a handful of salt, whole pepper, cloves, and mace, or +a little ginger; let the vinegar and spice boil together, and when +boiling hot pour it over the fruit, and tie them down very close for two +or three days; but, if you wish to have them green, let them be put over +a fire in their pickle in a metal pot, until they are scalding hot and +green; then pour them into pots, and stop them close down, and, when +cold, cover them with wet bladder and leather. + + +_Melons to imitate Mangoes._ + +Cut off the tops of the melons, so as that you may take out the seeds +with a small spoon; lay them in salt and water, changing it every +twenty-four hours for nine successive days: then take them out, wipe +them dry, and put into each one clove of garlic or two small shalots, a +slice or two of horseradish, a slice of ginger, and a tea-spoonful of +mustard seed; this being done, tie up their tops again very fast with +packthread, and boil them up in a sufficient quantity of white wine +vinegar, bay-salt, and spices, as for cucumbers, skimming the pickle as +it rises; put a piece of alum into your pickle, about the size of a +walnut; and, after it has boiled a quarter of an hour, pour it, with the +fruit, into your jar or pan, and cover it with a cloth. Next day boil +your pickle again, and pour it hot upon your melons. After this has been +repeated three times, and the pickle and fruit are quite cold, stop them +up as directed for mushrooms. These and all other pickles should be set +in a dry place, and frequently inspected; and, if they grow mouldy, you +must pour off the liquor and boil it up as at first. + + +_Melons or Cucumbers, as Mangoes._ + +Pour over your melons or other vegetables boiling hot salt and water, +and dry them the next day; cut a piece out of the side; scrape away the +seed very clean; and fill them with scraped horseradish, garlic, and +mustard seed; then put in the piece, and tie it close. Pour boiling hot +vinegar over them, and in about three days boil up the vinegar with +cloves, pepper, and ginger: then throw in your mangoes, and boil them up +quick for a few minutes; put them in jars, which should be of stone, and +cover them close. + +The melons ought to be small and the cucumbers large. Should they not +turn out green enough, the vinegar must be boiled again. + + +_Mushrooms._ No. 1. + +Gather your mushrooms in August or September, and peel off the uppermost +skin; cut the large ones into quarters, and, as you do them, throw them +into clear water, but be very careful not to have any worm-eaten ones. +You may put the buttons in whole; the white are the best, and look +better than the red. Take them out, and wash them in another clear +water; then put them into a dry skillet without water; and with a little +salt set them on the fire to boil in their own liquor, till half is +consumed and they are as tender as you wish them; as the scum rises, +take it off. Remove them from the fire: pour them into a colander, and +drain off all the water. Have ready pickle, boiled and become cold +again, made of the best white wine vinegar; then add a little mace, +ginger, cloves, and whole pepper: boil it; put your mushrooms in the +pickle when cold, and tie them up close. + + +_Mushrooms._ No. 2. + +Put your mushrooms into salt and water, and wash them clean with a +flannel, throw them into water as you do them; then boil some salt and +water: when it boils, put in your mushrooms, and let them boil one +minute. Take them out, and smother them between two flannels; when cold, +put them into white wine vinegar, with what spice you choose. The +vinegar must be boiled and stand till cold. Keep them closely tied down +with a bladder. A bit of alum is frequently put to keep them firm. + +The white mushrooms are done the same way, using milk and water instead +of salt and water, distilled vinegar in the room of white wine vinegar, +no spices except mace, and a lump of alum. + + +_Mushrooms._ No. 3. + +Cut off the stalks of the small hard mushrooms, called buttons, and wash +and rub them dry in a clean flannel. Boil some water and salt, and while +boiling put in the mushrooms. Let them just boil, and strain them +through a cloth. Make a pickle of white wine vinegar, mace, and ginger, +and put to them; then put them into pots, with a little oil over them, +and stop them close. + + +_Mushrooms._ No. 4. + +Put young mushrooms into milk and water; take them out, dry them well, +and put them into a brine made of salt and spring water. Boil the brine, +and put in the mushrooms; boil them up for five minutes; drain them +quick, covering them up between two cloths and drying them well. Boil a +pickle of double-distilled vinegar and mace; when it is cold, put in the +buttons, and pour oil on the top. It is advisable to put them into small +glass jars, as they do not keep after being opened. It is an excellent +way to boil them in milk. + + +_Mushrooms._ No. 5. + +Put your mushrooms into water; rub them very clean with a piece of +flannel; put them into milk and water, and boil them till they are +rather tender. Then pour them into an earthen colander, and pump cold +water on them till they are quite cold. Have ready some salt and water; +put them into it; let them lie twenty-four hours; then dry them in a +cloth. Then put them into a pickle made of the best white wine vinegar, +mace, pepper, and nutmeg. If you choose to boil your pickle, it must be +quite cold before you put in the mushrooms. + + +_Mushrooms._ No. 6. + +Peel your mushrooms, and throw them into clean water; wash them in two +or three waters, and boil them in a little water, with a bundle of +sweet-herbs, a good quantity of salt, a little rosemary, and spice of +all sorts. When well boiled, let them remain in the liquor for +twenty-four hours; pour the liquor into a hot cloth, smothering them for +a night and a day; then put in your pickle, which make of elder and +white wine vinegar, with all kinds of spice, horseradish, ginger, and +lemon-juice. Put them into pots, cover with oiled paper, and keep them +close for use. + + +_Mushrooms._ No. 7. + +Clean them very well, and take out the gills; boil them tender with a +little salt, and dry them with a cloth. Make a strong brine; when it is +cold, put in the mushrooms, and in about ten days or a fortnight change +the brine, and put them into small bottles, pouring oil on the top. + + +_Brown Mushrooms._ + +Wipe them very clean, put them into a stewpan with mace, cloves, pepper, +and salt, and to every quart of mushrooms put about two large spoonfuls +of mushroom ketchup; stew them gently over a slow fire for about half an +hour, then let them cool. Put them into bottles. To each quart of +mushrooms put a quarter of a pint of white wine vinegar boiled and +cooled; stop the bottles close with rosin. + + +_Mushrooms, to dry._ + +Cut off their stalks, and cut or scrape out the gills, and with a little +salt put them into a saucepan. Set them on the fire, and let them stew +in their own liquor; then pour them into a sieve to drain. When dry, put +them into a slack oven upon tin plates, and, when quite dry, put them +into shallow boxes for use. + +The liquor will make ketchup. + + +_Mushroom Liquor and Powder._ + +Take about a peck of mushrooms, wash them, and rub them with a piece of +flannel, taking out the gills, but do not peel them. Put to them half an +ounce of beaten pepper, four bay-leaves, four cloves, twelve blades of +mace, a handful of salt, eight onions, a bit of butter, and half a pint +of vinegar; stew all these as quick as possible; keep stirring till the +liquor is quite out of the mushrooms; then drain them, and bottle the +liquor and spice when cold. Dry the mushrooms in an oven, first on a +flat or broad pan, then on sieves, until they can be beaten into powder. +This quantity will make about seven ounces. Stop the powder close in +wide-mouthed bottles. + + +_Mustard Pickle._ + +Cut cabbages, cauliflowers, and onions, in small pieces or slices; salt +them together, and let them stand in the salt for a few days. Then take +them up in a strainer that the brine may run off; put them in a jar that +will hold three quarts; take enough vinegar to cover them; boil it up, +pour it on them, and cover it till next day. Pour the vinegar off, take +the same quantity of fresh vinegar, of black pepper, ginger, and Jamaica +pepper, each one ounce; boil them up together, let the liquor stand till +cold; then mix four tea-spoonfuls of turmeric, and six ounces of flour +of mustard, which pour on them cold. Cover the pickle up close; let it +stand three weeks; and it will be fit for use. The spices must be put in +whole. + + +_Nasturtiums._ + +The seed must be full grown and gathered on a dry day. Let them lie two +or three days in salt and water; take them out, well dry them, and put +them into a jar. Take as much white wine vinegar as will cover them, and +boil it up with mace, sliced ginger, and a few bay leaves, for a quarter +of an hour. Pour the pickle upon the seeds boiling hot. This must be +repeated three days, keeping them covered with a folded cloth. After the +third time, take care to let them be quite cold before you stop them up, +which you must do very close. + + +_Onions._ No. 1. + +Take your onions when they are dry enough to lay up for winter, the +smaller the better they look: put them in a pot, cover them with spring +water, with a handful of salt, and let them boil up; then strain them +off. Take off three coats; lay them on a cloth, and let two persons take +hold of it, one at each end, and rub them backwards and forwards till +they are very dry. Then put them in your jars or bottles, with some +blades of mace, cloves, and nutmeg, cut into pieces; take some +double-distilled white wine vinegar, boil it up with a little salt; let +it stand till it is cold, and put it over the onions. Cork them close, +and tie a bladder and leather over them. + + +_Onions._ No. 2. + +Take the smallest onions you can get; peel and put them into spring +water and salt made very strong. Shift them daily for six days; then +boil them a very little; skim them well, and make a pickle as for +cucumbers, only adding a little mustard seed. Let the onions and the +pickle both be cold, when you put them together. Keep them stopped very +close, or they will spoil. + + +_Onions._ No. 3. + +Peel some small white onions, and boil them in water with salt; strain +them, and let them remain till cool in a cloth. Make the pickle as for +mushrooms; when quite cold, put them in and cover them down. Should the +onions become mouldy, boil them again, carefully skimming off the +impurities; then let them cool, and proceed as at first. + +Cauliflowers are excellent done in this way. + + +_Onions._ No. 4. + +Put your small onions, after peeling them, into salt and water, shifting +them once a day for three or four days; set them over the fire in milk +and water till ready to boil; dry them; and, when boiled and cold, pour +over a pickle made of double-distilled vinegar, a bay-leaf or two, salt, +and mace. + + +_Onions._ No. 5. + +Parboil small white onions, and let them cool. Make a pickle with half +vinegar, half wine, into which put some salt, a little ginger, some +mace, and sliced nutmeg. Boil all this up together, skimming it well. +Let it stand till quite cold; then put in your onions, covering them +down. Should they become mouldy, boil the liquor again, but skim it +well; let it stand till quite cold before the onions are again put in, +and they will keep all the year. + + +_Onions._ No. 6. + +Take the small white round onions; peel off the brown skin. Have ready a +stewpan of boiling water; throw in as many onions as will cover the top. +As soon as they look clear on the outside, take them up quickly, lay +them on a clean cloth, and cover them close with another cloth. + + +_Spanish Onions, Mango of._ + +Having peeled your onions, cut out a small piece from the bottom, scoop +out a little of the inside, and put them into salt and water for three +or four days, changing the brine twice a day. Then drain and stuff them, +first putting in flour of mustard, then a little ginger cut small, mace, +shalot cut small, then more mustard, and filling up with scraped +horseradish. Put on the bottom piece, and tie it on close. Make a strong +pickle of white wine vinegar, ginger, mace, sliced horseradish, nutmeg, +and salt: put in your mangoes, and boil them up two or three times. Take +care not to boil them too much, otherwise they lose their firmness and +will not keep. Put them, with the pickle, into a jar. Boil the pickle +again next morning, and pour it over them. + + +_Orange and Lemon Peel._ + +Boil the peels of the fruit in vinegar and sugar, and lay them in the +pickle; but be careful to cut them in small long slices, about the +length of half the peel of your lemon. It must be boiled in water +previously to boiling in sugar and vinegar. + + +_Oysters._ No. 1. + +Take a quantity of large oysters with their liquor; wash well all the +grit from them, and to every three pints of clear water put half an +ounce of bruised pepper, some salt, and a quarter of an ounce of mace. +Let these boil over a gentle fire, until a fourth part is consumed, +skimming it; just scald the oysters, and put them into the liquor; put +them into barrels or pots; stop them very close, and they will keep for +a year in a cool place. + + +_Oysters._ No. 2. + +Parboil some large oysters in their own liquor; make pickle of their +liquor with vinegar, a pint of white wine, mace, salt and pepper; boil +and skim it, and when cold put in the oysters, and keep them. + + +_Oysters._ No. 3. + +Take whole pepper and mace, of each a quarter of an ounce, and half a +pint of white wine vinegar. Set the oysters on the fire, in their own +liquor, with a little water, mace, pepper, and half a pound of salt; +skim them well as they heat, and only allow them just to boil for fear +of hardening them. Take them out to dry, skim the liquor, and then put +in the rest of the spice with the vinegar. Should the vinegar be very +strong, reduce it a little, and boil it up again for a short time. Let +both stand till cold: put your oysters into the pickle: in a day or two, +taste your pickle, and, should it not be sharp enough, add a little more +vinegar. + + +_Oysters._ No. 4. + +Take the largest oysters you can get, and just plump them over the fire +in their own liquor; then strain it from them, and cover the oysters +close in a cloth. Take an equal quantity of white wine and vinegar, and +a little of the oyster liquor, with mace, white pepper, and lemon-peel, +pared very thin, also salt, the quantity of each according to your +judgment and taste, taking care that there be sufficient liquor to cover +them. Set it on the fire, and, when it boils, put in the oysters; just +give them one boil up; put the pickle in a pot, and the oysters closely +covered in a cloth till the pickle is quite cold. + + +_Oysters._ No. 5. + +Simmer them, till done, in their own liquor; take them out one by one, +strain the liquor from them, and boil them with one third of vinegar. +Put the oysters in a jar, in layers, with a little mace, whole and white +pepper, between the layers; then pour over them the liquor hot. + + +_Oysters._ No. 6. + +Take whole pepper and mace, of each a quarter of an ounce, and put to +them half a pint of white wine vinegar. + + +_Peaches, Mango of._ + +Take some of the largest peaches, when full grown and just ripening, +throw them into salt and water, and add a little bay-salt. Let them lie +two or three days, covering them with a board; take them out and dry +them, and with a sharp knife cut them open and take out the stone; then +cut some garlic very fine, scrape a great deal of horseradish, mix the +same quantity of mustard seed, a few bruised cloves, and ginger sliced +very thin, and with this fill the hollow of the peaches. Tie them round, +and lay them in a jar; throw in some broken cinnamon, cloves, mace, and +a small quantity of cochineal, and pour over as much vinegar as will +fill the jar. To every quart put a quarter of a pint of the best +mustard, well made, some cloves, mace, nutmeg, two or three heads of +garlic, and some sliced ginger. Mix the pickle well together; pour it +over the peaches, and tie them down close with either leather or a +bladder. They will soon be fit for use. + +In the same manner you may do white plums. + + +_Purslain, Samphire, Broom Buds, &c._ + +Pick the dead leaves from the branches of purslain, and lay them in a +pan. Make some strong brine; boil and skim it clean, and, when boiled +and cold, put in the purslain, and cover it; it will keep all the year. +When wanted for use, boil it in fresh water, having the water boiling +before you put it in. When boiled and turned green, cool it, take it out +afterwards, put it into wide-mouth bottles, with strong white wine +vinegar to it, and close it for use. + + +_Quinces._ + +Cut in pieces half a dozen quinces; put them into an earthen pot, with a +gallon of water and two pounds of honey. Mix the whole together, and +boil it leisurely in a kettle for half an hour. Strain the liquor into +an earthen pot: and, when cold, wipe the quinces clean, and lay them in +it. Cover them very close, and they will keep all the year. + + +_Radish Pods._ + +Make a pickle with cold spring water and bay salt, strong enough to bear +an egg; put in your pods; lay a thin board on them to keep them under +water, and let them stand ten days. Drain them in a sieve, and lay them +on a cloth to dry; then take as much white wine vinegar as you think +will cover them, boil and put your pods in a jar, with ginger, mace, +cloves, and Jamaica pepper; put your vinegar boiling hot on them; cover +them with a coarse cloth three or four times double, that the steam may +come through a little, and let them stand two days; repeat this two or +three times. When cold, put in a pint of mustard-seed and some +horseradish, and cover them close. + + +_Salmon._ No. 1. + +Cut off the head of the fish, take out the intestines, but do not slit +the belly; cut your pieces across, about two or three inches in breadth; +take the blood next to the back clean out: wash and scale it; then put +salt and water over the fire, and a handful of bay leaves; put in the +salmon, and, when it is boiled, take it off and skim it clear. Take out +the pieces with a skimmer as whole as you can; lay them on a table to +drain; strain a handful of salt slightly over them; when they are cold, +stick some cloves on each side of them. Then take a cask, well washed, +and seasoned with hot and cold water, three or four days before you use +it; put in the pickle you boiled your salmon in hot, some time before +you use it; then take broad mace, sliced nutmeg, white pepper, just +bruised, and a little black; mix the pepper with salt, sufficient to +season the salmon; strew some pepper, salt, and bay-leaves, at the +bottom of the cask; then put in a layer of salmon, then spice, salt, +bay-leaves, and pepper, as before, until the cask is full. Put on the +head, and bore a hole in the top of it; fill up the cask with good white +wine vinegar, cork it, and, in two or three days, take out the cork and +put more vinegar, and the fat will come out; do so three or four times; +then cut off the cork, and pitch it; if it be for present use, put it in +a jar, closely covered. + + +_Salmon._ No. 2. + +Well scrape the salmon, take out the entrails, and well wash and dry it. +Cut it in pieces of such size as you think proper; take three parts of +common vinegar and one of water, enough to cover the fish. Put in a +handful of salt, and stir it till dissolved. Add some mace, whole +pepper, cloves, sliced nutmeg, and boil all these till the salmon is +sufficiently done. Take it out of the liquor, and let it cool. Put it +into a barrel, and over every layer of salmon strew black pepper, mace, +cloves, and pounded nutmeg; and, when the barrel is full, pour upon the +salmon the liquor in which it was boiled, mixed with vinegar, in which a +few bay-leaves have been boiled, and then left till cold. Close up the +barrel, and keep it for use. + + +_Salmon._ No. 3. + +Cut your fish into small slices, and clean them well from the blood, by +wiping and pressing them in a dry cloth; afterwards lay it in a kettle +of boiling water, taking care not to break it, and, when nearly boiled, +make a pickle as follows: two quarts of water, three quarts of rape +vinegar; boil it with a little fennel and salt till it tastes strong; +then skim it; let it cool; lay the fish in a kettle, and pour the pickle +to it pretty warm. + +The same process will do for sturgeon, excepting the fennel, and putting +a little more salt, or for any other fish. + + +_Salmon, to marinate._ + +Cut your salmon in round slices about two inches thick, and tie it with +matting, like sturgeon; season it with pepper, mace, and salt; then put +it into a broad earthen pan, with an equal quantity of port wine and +vinegar to cover it, and add three or four bay-leaves. The pickle also +must be seasoned with the spices above-mentioned. The pan must be +covered with a coarse cloth, and baked with household bread. + + +_Samphire._ + +Pick and lay it in strong brine, cold; let it remain twenty-four hours, +boil the brine once on a quick fire, and pour it immediately on the +samphire. After standing twenty-four hours, just boil it again on a +quick fire, and stand till cold. Lay it in a pot, let the pickle settle, +and cover the samphire with the clear portion of the pickle. Set it in a +dry place, and, should the pickle become mothery, boil it once a month, +and, when cold, put the samphire into it. + + +_Smelts._ + +Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace, +ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pickle of +red wine vinegar, saltpetre, and bruised cochineal; when cold, pour it +on the smelts, and cover the pot close. + + +_Suckers, before the leaves are hard._ + +Pare off all the hard ends of the leaves and stalks of the suckers, and +scald them in salt and water, and, when cold, put them into glass +bottles, with three blades of mace, and thin sliced nutmeg; fill them +with distilled vinegar. + + +_Vinegar for Pickling._ No. 1. + +Take the middling sort of beer, but indifferently hopped, let it work as +long as possible, and fine it down with isinglass; then draw it from the +sediment, and put ten pounds weight of the husks of grapes to every ten +gallons. Mash them together, and let them stand in the sun, or, if not +in summer, in a close room, heated by fire, and, in about three or four +weeks, it will become an excellent vinegar. Should you not have grape +husks, you may take the pressing of sour apples, but the vinegar will +not prove so good either in taste or body. Cyder will make a decent sort +of vinegar, and also unripe grapes, or plums, but foul white Rhenish +wines, set in a warm place, will fine, naturally, into good vinegar. + + +_Vinegar._ No. 2. + +To a pound and a half of the brownest sugar put a gallon of warm water; +mix it well together; then spread a hot toast thick with yest, and let +it work very well about twenty-four hours. Skim off the toast and the +yest, and pour off the clear liquor, and set it out in the sun. The cask +must be full, and, if painted and hooped with iron hoops, it will endure +the weather better. Lay a tile over the bunghole. + + +_Vinegar._ No. 3. + +To every gallon of water put three pounds of Malaga raisins; stop it up +close, and let it stand in the cellar two years. + + +_Camp Vinegar._ + +Infuse a quarter of an ounce of cayenne, four heads of garlic, some +shalots, half a drachm of cochineal, a quarter of a pint of ketchup, +soy, walnut pickle, and an ounce of black, white, and long pepper, +allspice, ginger, and nutmeg, all grossly bruised, a little mace, and +cloves, in a quart of the best wine vinegar; cork it close, and put a +leather and bladder over it. Let it stand before the fire for a month, +shaking it frequently. You must let it stand upon the ingredients, and +fill up with vinegar as you take any out. This is not only an excellent +sauce, but a powerful preservative against infectious disorders. + + +_Another._ + +Half an ounce of cayenne pepper, a large head of garlic, half a drachm +of cochineal, two spoonfuls of soy, the same of walnut pickle, and a +pint of vinegar. + + +_Chili Vinegar._ + +Gather the pods of capsicum when full ripe; put them into a jar with a +clove of garlic and a little cayenne pepper; boil the vinegar, and pour +it on hot; fill up your jar: let it stand for a fortnight; pour it off +clear, and it will be fit for use. + + +_Elder-flower Vinegar._ No. 1. + +Put two gallons of strong alegar to a peck of the pips of elder-flowers, +set it in the sun in a stone jar for a fortnight, and then filter it +through a flannel bag; when you draw it off, put it into small bottles, +in which it will preserve its flavour better than in larger ones; when +you mix the flowers and the alegar together, be careful not to drop any +stalks amongst the pips. + + +_Elder-flower Vinegar._ No. 2. + +Take good vinegar, fill a cask three quarters full, and gather some +elder-flowers, nearly or moderately blown, but in a dry day; pick off +the small flowers and sprigs from the greater stalks, and air them well +in the sun, that they may grow dry, but not so as to break or crumble. +To every four gallons of vinegar put a pound of them, sewing them up in +a fine rag. + + +_Elder-flower Vinegar._ No. 3. + +Pick the flowers before they are too much blown from the stalks, and dry +them in the sun, but not when it is very hot. Put a handful of them to a +quart of the best white wine vinegar, and let it stand a fortnight. +Strain and draw it off, and put it into a cask, keeping out about a +quart. Make it very hot, and put it into your cask to produce +fermentation. Stop it very close, and draw it off when wanted. + + +_Elder-flower Vinegar._ No. 4. + +Gather the elder-flowers in dry weather, pick them clean from the +stalks, and put two pints of them to a gallon of the best white wine +vinegar. Let them infuse for ten days, stirring them every day till the +last day or two; then strain off the vinegar, and bottle it. + + +_Garlic Vinegar._ + +Take sixty cloves, two nutmegs sliced, and eight cloves of garlic, to a +quart of vinegar. + + +_Gooseberry Vinegar._ + +To every gallon of water take six pounds of full ripe gooseberries; +bruise them, and put them into a vessel, pouring the water cold upon +them. Set the vessel in a hot place till the gooseberries come to the +top, which they will do in about a fortnight; then draw off the liquor, +and, when you have taken the gooseberries out of the vessel, measure the +liquor into it again, and to every gallon put a pound of coarse sugar. +It will work again, and, when it has done working, stop it down close, +set it near the fire or in the sun: it will be fit for use in about six +months. If the vessel is not full, it will be ready sooner. + + +_Plague, or Four Thieves' Vinegar._ + +Take rue, sage, mint, rosemary, wormwood, and lavender, of each a large +handful; put them into a stone jar, with a gallon of the best vinegar; +tie it down very close, and let it stand a fortnight in the sun, shaking +the jar every day. Bottle it, and to every bottle add a quarter of an +ounce of camphor, beaten very fine. The best time to make it is in June +or July. + + +_Raisin Vinegar._ + +Put four quarts of spring water to two pounds of Malaga raisins, lay a +stone or slate over the bung-hole, and set it in the sun till ready for +use. If you put it into a stone jar or bottle, and let it stand in the +chimney corner, for a proper time, it will answer the same purpose. + + +_Raspberry Vinegar._ No. 1. + +Fill a very large jug or jar with raspberries; then pour as much white +wine vinegar upon them as it will hold; let it stand four days, stirring +it three times every day. Let it stand four days more, covered close up, +stirring it once a day. Strain it through a hair sieve, and afterwards +through a flannel bag; and to every pint of liquor add one pound of +loaf-sugar. Simmer it over the fire, skimming it all the time, till +quite clear. As soon as cold, bottle it. + +This is very good sauce for a plain batter pudding and pancakes. + + +_Raspberry Vinegar._ No. 2. + +Take two pounds of sugar; dissolve it in a pint of water; then clarify, +and let it boil till it is a thick syrup. Take the same quantity of +raspberries, or currants, but not too ripe, and pour over them a quarter +of a pint of vinegar, in which they must steep for twenty-four hours. +Pour the fruit and vinegar into the syrup, taking care not to bruise the +fruit; then give it one boil, strain it, and cork it up close in +bottles. The fruit must be carefully picked and cleaned, observing not +to use any that is in the least decayed. To the syrup of currants a few +raspberries may be added, to heighten the flavour. An earthen pipkin is +the best to boil in. + + +_Raspberry Vinegar._ No. 3. + +Fill a jug with raspberries; add as much of the best vinegar as the jug +will hold; let the fruit steep ten or twelve days; then strain the +liquor through a fine sieve, without squeezing the raspberries; put +three pounds of lump sugar to a quart of juice, and skim it. + + +_Walnuts, black._ No. 1. + +Take large full grown walnuts before they are hard; lay them in salt and +water for two days: then shift them into fresh water, and let them lie +two days longer; change them again, and let them lie two days longer; +take them out, and put them in your pickle pot; when the pot is half +full, put in some shalots, and a head of garlic. To a hundred of walnuts +add half an ounce of allspice, half an ounce of black pepper, six +bay-leaves, and a stick of horseradish. Then fill your pots, and pour +boiling vinegar over them; cover them with a plate, and when cold tie +them down. + +Before you put the nuts into salt and water, prick them well with a pin. + + +_Walnuts._ No. 2. + +About midsummer take your walnuts, run a knitting-needle through them, +and lay them in vinegar and salt, sufficiently strong to bear an egg. +Let them remain in this pickle for three weeks; then make some fresh +pickle; shift them into it, and let them lie three weeks longer; take +them out, and wipe them with a clean cloth; and tie up every nut in a +clean vine-leaf. Put them into fresh vinegar, seasoned with salt, mace, +mustard, garlic, and horseradish; and to a hundred nuts put one ounce of +ginger, one ounce of pepper, and of cloves and mace a quarter of an +ounce each, two small nutmegs, and half a pint of mustard seed. All the +pickles to be done in raw vinegar (that is, not boiled). It is always +recommended to have the largest double nuts, being the best to pickle. + + +_Walnuts._ No. 3. + +Take the large French nuts, wipe them clean, and wrap each in a +vine-leaf; put them into a weak brine of salt and water for a fortnight, +changing it every day, and lay a slate upon them, to keep them always +under, or they will turn black. Drain them, and make a stronger brine, +that will bear an egg; let them lie in that a fortnight longer; then +drain and wipe them very dry, and wrap them in fresh vine-leaves; put +them in jars, and pour on them double-distilled vinegar, which must not +be boiled. To six or eight hundred nuts put two pounds of shalots, one +of garlic, and one of rocambole; a piece of assafotida, of the size +of a pea, tied up in a bit of muslin, and put into each jar, of white, +black, and long pepper, one pound each, half a pound of mace, a quarter +of a pound of nutmegs, two ounces of cinnamon, two ounces of cloves, two +pounds of allspice, one pound of ginger, two pounds of mustard-seed, +some bay-leaves, and horseradish. The mustard-seed and spice must be a +little bruised. Mix all these ingredients together, and put in a layer +of nuts and then a layer of this mixture; put the assafotida in the +middle; and as the pickle wastes take care to keep the jar filled up +with vinegar. + + +_Walnuts._ No. 4. + +Take a hundred walnuts, at the beginning of July, before they are +shelled; just scald them, that the skin may rub off, then put them into +salt and water, for nine or ten days; shift them every day, and keep +them covered from the air: dry them; make your pickle of two quarts of +white wine vinegar, long pepper, black pepper, and ginger, of each half +an ounce; beat the spice; add a large spoonful of mustard-seed; strew +this between every layer of nuts. Pour liquor, boiling hot, upon them, +three or four times, or more, if required. Be sure to keep them tied +down close. + + +_Walnuts._ No. 5. + +Put into a stone jar one hundred large double nuts. Take one ounce of +Jamaica and four ounces of black pepper, two of ginger, one of cloves, +and a pint of mustard-seed; bruise these, and boil them, with a head or +two of garlic and four handfuls of salt, in a sufficient quantity of +vinegar to cover the nuts. When cold, put it to them, and let them stand +two days. Then boil up the pickle, pour it over the nuts, and tie them +down close. Repeat this process for three days. + + +_Walnuts, green._ + +Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, and +pour it boiling hot over the walnuts, tying them down close for fourteen +days; then take them out of the leaves and liquor, wrap them in fresh +leaves, and put them in your pots. Over every layer of walnuts, strew +pepper, mace, cloves, a little ginger, mustard seed, and garlic. Make +the pickle of the best white wine vinegar, boiling in the pickle the +same sort of spices, with the addition of horseradish, and pour it +boiling hot upon the walnuts. Tie them close down; they will be ready to +eat in a month, and will keep for three or four years. + + +_Walnut Ketchup._ + +To three pints of the best white wine vinegar put nine Seville oranges +peeled, and let them remain four months. Pound or bruise two hundred +walnuts, just before they are fit for pickling; squeeze out two quarts +of juice, and put it to the vinegar. Tie a quarter of a pound of mace, +the same of cloves, and a quarter of a pound of shalot, in a muslin rag +or bag; put this into the liquor; in about three weeks boil it gently +till reduced one half, and when quite cold bottle it. + + +_Another._ + +Cut in slices about one hundred of the largest walnuts for pickling; cut +through the middle a quarter of a pound of shalots, and beat them fine +in a mortar, adding a pint and a half of the best vinegar and half a +pound of salt. Let them remain a week in an earthen vessel, stirring +them every day. Press them through a flannel bag; add a quarter of a +pound of anchovies; boil up the liquor, scum it, and run it through a +flannel bag. Put into it two sliced nutmegs, whole pepper, and mace, and +bottle it when cold. + + + + +WINES, CORDIALS, LIQUEURS, &c. + + +_Ale, to drink in a week._ + +Tun it into a vessel which will hold eight gallons, and, when it has +done working and is ready to bottle, put in some ginger sliced, an +orange stuck full of cloves, and cut here and there with a knife, and a +pound and a half of sugar. With a stick stir it well together, and it +will work afresh. When it has done working, bottle it: cork the bottles +well; set them bottom upwards; and the ale will be fit to drink in a +week. + + +_Very rare Ale._ + +When your ale is tunned into a vessel that will hold eight or nine +gallons, and has done working, and is ready to be stopped up, take a +pound and a half of raisins of the best quality, stoned and cut into +pieces, and two large oranges. Pulp and pare them. Slice it thin; add +the rind of one lemon, a dozen cloves, and one ounce of coriander seeds +bruised: put all these in a bag, hang them in the vessel, and stop it up +close. Fill the bottles but a little above the neck, to leave room for +the liquor to play; and put into every one a large lump of fine sugar. +Stop the bottles close, and let the ale stand a month before you drink +it. + + +_Orange Ale._ + +Boil twenty gallons of spring water for a quarter of an hour; when cool, +put it into a tub over a bushel of malt, and let it stand one hour. Pour +it from the malt, put to it a handful of wheat bran, boil it very fast +for another hour; then strain and put it into a clean tub. When cold, +pour it off clear from the sediment; put yest to it, and let it work +like all other ales. When it has worked enough, put it into the cask. +Then take the rind and juice of twenty Seville oranges, but no seeds; +cut them thin and small, put them into a mortar, and beat them as fine +as possible, with two pounds of fine lump sugar; put them into a +ten-gallon cask, with ten gallons of ale. Keep filling up your cask +again with ale, till it has done working; then stop it up close. When it +has stood eight days, tap it for drink; if you bottle it, let it stand +till it is clear before you bottle it, otherwise the bottles may burst. + + +_Aqua Mirabilis, a very fine Cordial._ + +Three pints of sack, three pints of Madeira, one quart of spirit of +wine, one quart of juice of celandine leaves, of melilot flowers, +cardamom seeds, cubebs, galingale, nutmeg, cloves, mace, ginger, two +drachms of each; bruise them thoroughly in a mortar, and mix them with +the wine and spirits. Let it stand all night in the still, closely +stopped with rye paste; next morning make a slow fire in the still, and +while it is distilling keep a wet cloth about the neck of the still. Put +so much white sugar-candy as you think fit into the glass where it +drops. + + +_Bitters._ + +One drachm of cardamom seed, two scruples of saffron, three ounces of +green root, two scruples of cochineal, and four ounces of orange-peel. +Put these ingredients into a large bottle, and fill it with the very +best French brandy, so that they are well covered; after it has stood +for three days, take out the liquor, and put it into another large +bottle; fill up the first before, and let it stand four or five days; +then once more take out the liquor and fill up again, letting it stand +ten or twelve days. Then take it out again, put it all together, and it +will be fit for use. + + +_Another way._ + +Ginger and cardamom seed, of each three pennyworth, saffron, +orange-peel, and cochineal, of each two pennyworth, put into one gallon +of brandy. + + +_Cherry Brandy._ + +Four pounds of morella cherries, two quarts of brandy, and twelve +cloves, to be sweetened with syrup of ginger made in the following +manner: one ounce and a half of ginger boiled in a quart of water, till +reduced to half a pint; then dissolve in it one pound and a half of +sugar, and add it to the brandy. It will be fit for use by Christmas. + +After the cordial is made, you can make a most delightful sweetmeat with +the cherries, by dipping them into syrup, and drying them in a cool +oven. + + +_Cordial Cherry Water._ + +Nine pounds of the best red cherries, nine pints of claret, eight ounces +of cinnamon, three ounces of nutmegs; bruise your spice, stone your +cherries, and steep them in the wine; then add to them half a handful of +rosemary, half a handful of balm, and one quarter of a handful of sweet +marjoram. Let them steep in an earthen pot twenty-four hours, and, as +you put them into the alembic to distil them, bruise them with your +hands; make a gentle fire under them, and distil by slow degrees. You +may mix the waters at your pleasure when you have drawn them all. +Sweeten it with loaf sugar; then strain it into another glass vessel, +and stop it close that the spirits may not escape. + + +_A very fine Cordial._ + +One ounce of syrup of gilliflowers, one dram of confection of alkermes, +one ounce and a half of borage water, the like of mint water, as much of +cinnamon water, well mixed together, bottled and corked. In nine days it +will be ready for drinking. + + +_Cup._ + +Take the juice of three lemons and the peel of one, cut very thin; add a +pint, or rather more, of water, and about half a pound of white sugar, +and stir the whole well; then add one bottle of sherry, two bottles of +cyder, and about a quarter of a nutmeg grated down. Let the cup be well +mixed up, and add a few heads of borage, or balm if you have no borage; +put in one wine glass of brandy, and then add about another quarter of a +nutmeg. Let it stand for about half an hour in ice before it is used. + +If you take champagne instead of cyder, so much the better. + + +_Elder-flower Water._ + +To every gallon of water take four pounds of loaf sugar, boiled and +clarified with eggs, according to the quantity, and thrown hot upon the +elder-flowers, allowing a quart of flowers to each gallon. They must be +gathered when the weather is quite dry, and when they are so ripe as to +shake off without any of the green part. When nearly cold, add yest in +proportion to the quantity of liquor; strain it in two or three days +from the flowers, and put it into a cask, with two or three +table-spoonfuls of lemon-juice to every two gallons. Add, if you please, +a small quantity of brandy, and, in ten months, bottle it. + + +_Elderberry Syrup._ + +Pick the elderberries when full ripe; put them into a stone jar, and set +them in the oven, or in a kettle of boiling water, till the jar is hot +through. Take them out, and strain them through a coarse cloth, wringing +the berries. Put them into a clean kettle, with a pound of fine Lisbon +sugar to every quart of juice. Let it boil, and skim it well. When clear +and fine, put it into a jar. When cold, cover it down close, and, when +you make raisin wine, put to every gallon of wine half a pint of elder +syrup. + + +_Ginger Beer._ No. 1. + +Boil six gallons of water and six pounds of loaf sugar for an hour, with +three ounces of ginger, bruised, and the juice and rind of two lemons. +When almost cold, put in a toast spread with yest; let it ferment three +days; then put it in a cask, with half a pint of brandy. When it has +stood ten days, bottle it off, and it will be fit to drink in a +fortnight, if warm weather. + + +_Ginger Beer._ No. 2. + +Four ounces of ground ginger, two ounces of cream of tartar, three large +lemons, cut in slices and bruised, three pounds of loaf sugar. Pour over +them four gallons of boiling water; let it stand till it is milk warm; +then add two table-spoonfuls of yest on a toast; let it stand +twenty-four hours, strain it through a sieve, bottle it, and it will be +fit for use in three days: the corks must be tied or wired, or they will +fly. + + +_Ginger Beer._ No. 3. + +To make ginger beer fit for drinking twenty-four hours after it is +bottled, take two ounces of ground ginger, two ounces of cream of +tartar, two lemons sliced, one pound and a half of lump sugar; put them +into a pan, and pour upon them two gallons of boiling water. When nearly +cold, strain it from the lees, add three table-spoonfuls of yest, and +let it stand twelve hours. Bottle it in stone bottles, well corked and +tied down. + + +_Ginger Beer._ No. 4. + +Ten gallons of water, twelve pounds of loaf sugar, the whites of four +eggs, well beaten; mix them together when cold, and set them on the +fire: skim it as it boils. Add half a pound of bruised ginger, and boil +the whole together for twenty minutes. Into a pint of the boiling liquor +put an ounce of isinglass; when cold, add it to the rest, and put the +whole, with two spoonfuls of yest, into a cask: next day, bung it down +loosely. In ten days bottle it, and in a week it will be fit for use. + + +_Ginger Beer._ No. 5. + +One gallon of cold water, one pound of lump sugar, two ounces of bruised +ginger, the rind of two large lemons; let these simmer ten minutes. Put +in an ounce of cream of tartar the moment it boils, and immediately +take it off the fire, stirring it well, and let it stand till cold. +Afterwards add the lemon-juice, straining out the pips and pulp, and put +it into bottles, tying down the corks fast with string. This will be fit +for use in three days. + + +_Imperial._ No. 1. + +The juice of two large lemons, rather more than an equal quantity of +white wine, and an immoderate proportion of sugar, put into a deep round +dish. Boil some cream or good milk, and put it into a tea-pot; pour it +upon the wine, and the higher you hold the pot the better appearance +your imperial will have. + + +_Imperial._ No. 2. + +Four or five quarts of boiling water poured to two ounces of cream of +tartar, and the rinds of two lemons cut very thin, with half a pound of +sugar. Well mix the whole together: and, when cold, add the juice of the +two lemons. + + +_Imperial._ No. 3. + +Two ounces of cream of tartar, four ounces of sugar, six quarts of +boiling water, poured upon it, the juice and peel of a lemon; to be kept +close till cold. + + +_Lemonade._ No. 1. + +To two quarts of water take one dozen lemons; pare four or six of them +very thin, add the juice to the water, and sweeten to your taste with +double-refined sugar. Boil a quart of milk and put into it; cover and +let it stand all night, and strain it through a jelly-bag till it runs +clear. Leave the lemon-pips to go into the bag with the other +ingredients. + + +_Lemonade._ No. 2. + +The peel of five lemons and two Seville oranges pared very thin, so that +none of the white is left with it; put them in a basin, with eight +ounces of sugar and a quart of boiling water. Let it stand all night, +and in the morning squeeze the juice to the peels, and pick out the +seeds; then put to it a quarter of a pint of white wine; stir all well +together; add half a pint of boiling milk, and pour it on, holding it up +high. Let it stand half an hour without touching it; then run it through +a jelly-bag. + + +_Lemonade._ No. 3. + +Three quarts of spring water, the juice of seven lemons peeled very +thin, the whites of four eggs well beaten, with as much loaf-sugar as +you please: boil all together about half an hour with half the +lemon-peel. Pour it through a jelly-bag till clear. The peel of one +Seville orange gives it an agreeable colour. + + +_Clarified Lemonade._ + +Pare the rind of three lemons as thin as you can; put them into a jug, +with the juice of six lemons, half a pound of sugar, half a pint of rich +white wine, and a quart of boiling water. Let it stand all night. In the +morning, add half a pint of boiling milk: then run it through a +jelly-bag till quite clear. + + +_Milk Lemonade._ + +Squeeze the juice of six lemons and two Seville oranges into a pan, and +pour over it a quart of boiling milk. Put into another pan the peel of +two lemons and one Seville orange, with a pound of sugar; add a pint of +boiling water; let it stand a sufficient time to dissolve the sugar; +then mix it with the milk, and strain it through a fine jelly-bag. It +should be made one day and strained off the next. + + +_Transparent Lemonade._ + +Take one pound and a half of pounded sugar of the finest quality, and +the juice of six lemons and six oranges, over which pour two quarts of +boiling water; let it stand twelve hours till cool. Pour on the liquor a +quart of boiling milk, and let it stand till it curdles; then run it +through a cotton jelly-bag till it is quite clear. + + +_Lemon Water._ + +Take twelve of the largest lemons; slice and put them into a quart of +white wine. Add of cinnamon and galingale, one quarter of an ounce each, +of red rose-leaves, borage and bugloss flowers, one handful each, and of +yellow sanders one dram. Steep all these together twelve hours; then +distil them gently in a glass still. Put into the glass vessel in which +it drops three ounces of fine white sugar and one grain of ambergris. + + +_Mead._ No. 1. + +In six gallons of water dissolve fourteen pounds of honey; then add +three or four eggs, with the whites; set it upon the fire, and let it +boil half an hour. Put into it balm, sweet marjoram, and sweet briar, of +each ten sprigs, half an ounce of cinnamon, the same of mace, twenty +cloves, and half a race of ginger sliced very thin: let it boil a +quarter of an hour; then take it off the fire, pour it into a tub, and +let it remain till nearly cold. Take six ounces of syrup of citron, and +one spoonful of ale yest; beat them well together, put it into the +liquor, and let it stand till cold. Take a sufficient quantity of +coarse bread to cover the barrel, and bake it very hard; then take as +much ale yest as will spread it over thin, put it into the liquor, and +let it stand till it comes to a head. Strain it out; put the liquor into +a cask, and add to it a quart of the best Rhenish wine. When it has done +working, stop it up close, and let it stand a month; then draw it out +into bottles; tie the corks down close; and let them stand a month. + + +_Mead._ No. 2. + +Ten quarts of honey boiled one hour with thirty quarts of water; when +cold, put it into a cask, and add to it one ounce of cinnamon, one of +cloves, two of ginger, and two large nutmegs, to be pounded first, and +suspended in a linen bag in the barrel from the bung-hole. The scum must +be filtered through a flannel bag. + + +_Mead._ No. 3. + +Take eight gallons of spring water, twelve pounds of honey, four pounds +of powdered sugar; boil them for an hour, keeping it well skimmed. Let +it stand all night; the next day, put it into your vessel, keeping back +the sediment; hang in your vessel two or three lemon-peels; then stop it +up close; in the summer, bottle it in six weeks. + + +_Mithridate Brandy._ + +Take four gallons of brandy; infuse a bushel of poppies twenty-four +hours; then strain it, and put two ounces of nutmegs, the same of +liquorice, and of pepper and ginger, and one ounce each of cinnamon, +aniseed, juniper-berries, cloves, fennel-seed, and cardamom seed, two +drachms of saffron, two pounds of figs sliced, and one pound of the sun +raisins stoned. All these must be put into an earthen pot, and set in +the sun three weeks; then strain it, and mix with it two ounces of +Venice treacle, two ounces of mithridate, and four pounds of sugar. This +is an approved remedy for the gout in the stomach. + + +_Nonpareil._ + +Pare six lemons very thin, put the rinds and juice into two quarts of +brandy; let it remain well corked four days. Set on the fire three +quarts of spring water and two pounds of sugar, and clarify it with two +whites of eggs; let it boil a quarter of an hour; take the scum off, and +let it stand till cold. Put it to your brandy; add two quarts of white +wine, and strain it through a flannel bag; fill the cask, and it will +clarify itself. You may bottle it in a week. Orange-peel greatly +improves this liquor. + + +_Noyau._ + +To one gallon of the best white French brandy, or spirit diluted to the +strength of brandy, put two pounds and a half of bitter almonds +blanched, two pounds of white sugar-candy, half an ounce of mace, and +two large nutmegs. To give it a red colour, add four pounds of black +cherries. It must be well shaken every day for a fortnight; then let it +stand for six weeks, and bottle it off: it improves much by longer +keeping. + + +_Orange Juice._ + +One pound of fine sugar to a pint of juice; run it through a jelly-bag, +and boil it for a quarter of an hour; when cold, skim and bottle it. + + +_Spirit of Oranges or Lemons._ + +Take the thickest rinded oranges or lemons; pare off the rinds very +thin; put into a glass bottle as many of these chips as it will hold, +and then as much Malaga sack as it will hold besides. Stop the bottle +down close, and, when you use it, take about half a spoonful in a glass +of sack. It is a fine spirit to mix in sauces for puddings or other +sweet dishes. + + +_Cordial Orange Water._ + +Take one dozen and a half of the highest coloured and thick-rinded +oranges; slice them, and put them into two pints of Malaga sack, and one +pint of the best brandy. Take cinnamon, nutmegs, ginger, cloves, and +mace, of each one quarter of an ounce bruised, and of spearmint and balm +one handful of each; put them into an ordinary still all night, pasted +up with rye paste. The next day, draw them with a slow fire, and keep a +wet cloth upon the neck of the still; put the loaf sugar into the glass +in which it drops. + + +_Orgeat._ + +Two quarts of new milk, one ounce of sweet almonds and eighteen bitter, +a large piece of cinnamon, and fine sugar to your taste. Boil these a +quarter of an hour, and then strain. The almonds must be blanched, and +then pounded fine with orange-flower water. + + +_Another way._ + +Four ounces of sweet almonds finely pounded, two ounces of white +sugar-candy, dissolved in spring-water, and a quart of cream; mix all +together. Put it into a bottle, and give it a gentle shake when going to +be used. + + +_Excellent Punch._ + +Three pints of barley-water and a piece of lemon-peel; let it stand till +cold; then add the juice of six lemons and about half a pint of the best +brandy, and sweeten it to your taste, and put it in ice for four hours. +Put into it a little champagne or Madeira. + + +_Milk Punch._ + +To twenty quarts of the best rum or brandy put the peels of thirty +Seville oranges and thirty lemons, pared as thin as possible. Let them +steep twelve hours. Strain the spirit from the rinds, and put to it +thirty quarts of water, previously boiled and left to stand till cold. +Take fifteen pounds of double-refined sugar, and boil it in a proper +proportion of the water to a fine clear syrup. As soon as it boils up, +have ready beat to a froth the whites of six or eight eggs, and the +shells crumbled fine; mix them with the syrup; let them boil together, +and, when a cap of scum rises to the top, take off the pot, and skim it +perfectly clear. Then put it on again with some more of the beaten egg, +and skim it again as before. Do the same with the remainder of the egg +until it is quite free from dirt; let it stand to be cool. Strain it to +the juice of the oranges and lemons; put it into a cask with the spirit; +add a quart of new milk, made lukewarm; stir the whole well together, +and bung up the cask. Let it stand till very fine, which will be in +about a month or six weeks--but it is better to stand for six +months--then bottle it. The cask should hold fifteen gallons. This punch +will keep for many years. + +Many persons think this punch made with brandy much finer than that with +rum. The best time for making it is in March, when the fruit is in the +highest perfection. + + +_Another way._ + +Take six quarts of good brandy, eight quarts of water, two pounds and a +half of lump sugar, eighteen lemons, and one large wine-glassful of +ratafia. Mix these well together; then throw in two quarts of boiling +skimmed milk; stir it well, and let it stand half an hour; strain it +through a very thick flannel bag till quite fine; then bottle it for +use. Before you use this punch, soak for a night the rinds of eighteen +lemons in some of the spirit; then take it out, and boil it in the milk, +together with two large nutmegs sliced. + + +_Norfolk Punch._ + +Take four gallons of the best rum; pare a dozen lemons and a dozen +oranges very thin; let the pulp of both steep in the rum twenty-four +hours. Put twelve pounds of double-refined sugar into six gallons of +water, with the whites of a dozen eggs beat to a froth; boil and scum it +well; when cold, put it into the vessel with the rum, together with six +quarts of orange-juice, and that of the dozen of lemons, and two quarts +of new milk. Shake the vessel so as to mix it; stop it up very close, +and let it stand two months before you bottle it. + +This quantity makes twelve gallons of the Duke of Norfolk's punch. It is +best made in March, as the fruit is then in the greatest perfection. + + +_Roman Punch._ + +The juice of ten lemons, and of two sweet oranges, the peel of an orange +cut very thin, and two pounds of powdered loaf-sugar, mixed together. +Then take the white of ten eggs, beaten into froth. Pass the first +mixture through a sieve, and then mix it by degrees, always beating with +the froth of the eggs; put the whole into an ice-lead; let it freeze a +little; then add to it two bottles of champagne, or rum. Turn it round +with a ladle. The above is for twelve persons. + + +_Raspberry Liqueur._ + +Bruise some raspberries with the back of a spoon, strain them, and fill +a bottle with the juice; stop it, but not very close. Add to a pound of +fruit nearly a pound of sugar dissolved into a syrup. Let it stand four +or five days; pour it from the fruit into a basin; add to it as much +rich white wine as you think fit; bottle it, and in a month it will be +fit to drink. + + +_Raspberry Vinegar._ + +Fill a jar with raspberries, gathered dry, and pour over them as much of +the best white wine vinegar as will cover them. Let them remain for two +or three days, stirring them frequently, to break them; strain the +liquor through a sieve, and to every pint of it put a pound and a +quarter of double-refined sugar; boil it, and take off the scum as it +rises. When cool, bottle and cork it up for use. A spoonful of this +liquor is sufficient for a small tumbler of water. + + +_Ratafia Brandy._ + +Apricot or peach kernels, with four ounces of fine sugar to a quart of +brandy. If you cannot get apricot kernels, two ounces of bitter almonds, +bruised a little, to the same quantity of spirit, will make good +ratafia. + + +_Shrub._ No. 1. + +To a gallon of rum put three pints of orange-juice and one pound of +sugar, dissolving the sugar in the juice. Then put all together in the +cask. It will be fine and fit for use in a few weeks. If the rum be very +strong, you may add another pint of juice and half a pound of sugar to +the above. + + +_Shrub._ No. 2. + +Take two quarts of the juice of oranges and lemons, and dissolve in it +four pounds and a half of sugar. Steep one-fourth part of the oranges +and lemons in nine quarts of spirits for one night; after which mix the +whole together; strain it off into a jug, which must be shaken two or +three times a day for ten days; then let it stand to settle for a +fortnight; after which draw it off very carefully, without disturbing +the sediment. + + +_Shrub._ No. 3. + +One gallon of rum, one pound and two ounces of double-refined sugar, one +quart of orange-juice, mixed and strained through a sieve. + + +_Currant Shrub._ + +Pick the currants from the stalks; bruise them in a marble mortar; run +the juice through a flannel bag. Then take two quarts of the clear +juice; dissolve in it one pound of double-refined sugar, and add one +gallon of rum. Filter it through a flannel bag till quite fine. + + +_Spruce Beer._ + +For one quarter cask of thirty gallons take ten or twelve ounces of +essence of spruce and two gallons of the best molasses; mix them well +together in five or six gallons of warm water, till it leaves a froth; +then pour it into the cask, and fill it up with more water. Add one pint +of good yest or porter grounds; shake the cask well, and set it by for +twenty-four hours to work. Stop it down close. Next day, draw it off +into bottles, which should be closely corked and set by in a cool cellar +for ten days, when it will be as fine spruce-beer as ever was drunk. The +grounds will serve instead of yest for a second brewing. + +In a hot climate, cold water should be used instead of warm. + + +_Bittany Wine._ + +Take six gallons of water and twelve pounds of sugar; put your sugar and +water together. Let it boil two hours; then, after taking it off the +fire, put in half a peck of sage, a peck and a half of bittany, and a +small bunch of rosemary; cover, and let it remain till almost cold; then +put six spoonfuls of ale yest; stir it well together, and let it stand +two or three days, stirring two or three times each day. Then put it in +your cask, adding a quarter of a pint of lemon-juice; when it has done +working, bung it close, and, when fine, bottle it. + + +_Sham Champagne._ + +To every pound of ripe green gooseberries, when picked and bruised, put +one quart of water; let it stand three days, stirring it twice every +day. To every gallon of juice, when strained, put three pounds of the +finest loaf sugar; put it into a barrel, and, to every twenty quarts of +liquor add one quart of brandy and a little isinglass. Let it stand half +a year; then bottle it. The brandy and isinglass must be put in six +weeks before it is bottled. + + +_Cherry Wine._ + +Pound morella cherries with the kernels over-night, and set them in a +cool place. Squeeze them through canvas, and to each quart of juice put +one pound of powdered sugar, half an ounce of coarsely-pounded cinnamon, +and half a quarter of an ounce of cloves. Let it stand about a fortnight +in the sun, shaking it twice or three times every day. + + +_Another way._ + +Take twenty-four pounds of cherries, cleared from the stalks, and mash +them in an earthen pan; then put the pulp into a flannel bag, and let +them remain till the whole of the juice has drained from the pulp. Put a +pound of loaf sugar into the pan which receives the juice, and let it +remain until the sugar is dissolved. Bottle it, and, when it has done +working, you may put into each bottle a small lump of sugar. + + +_Cowslip Wine._ No. 1. + +To twenty gallons of water, wine measure, put fifty pounds of lump +sugar; boil it, and skim it till it is very clear; then put it into a +tub to cool, and, when just warm, put to it two tea-spoonfuls of ale +yest. Let it work for a short time; then put in fifteen pecks of cut +cowslips, and the juice of twenty large lemons, likewise the outward +rinds pared off as thin as possible. Keep it in the tub two or three +days, stirring it twice each day. Then put it all together in a barrel, +cleansed and dried. Continue to stir twice a day for a week or more, +till it has done working; then stop it up close for three months, and +bottle it off for use. + +The cowslips should be gathered in one day, and the wine made as soon as +possible after, as the fresh flowers make the wine of a finer colour +than when they are withered; but they will not hurt by being kept for a +few days if they are spread on a cloth, and moved every day. + + +_Cowslip Wine._ No. 2. + +To a gallon of water put three pounds of lump sugar; boil them together +for an hour, skimming all the while. Pour it upon the cowslips, and, +when milk warm, put into it a toast, with yest spread pretty thick upon +it; let it stand all night, and then add two lemons and two Seville +oranges to each gallon. Stir it well in a tub twice a day for two or +three days; then turn it; stir it every day for a fortnight, and bung it +up close. It will be fit for bottling in six weeks. To every gallon of +water you must take a gallon of cowslips. They must be perfectly dry +before they are used, and there should be as many gallons of cowslips as +gallons of water; they should be measured as they are picked, and turned +into the cask. Dissolve an ounce of isinglass, and put to it when cold. +The lemons must be peeled. + + +_Cowslip Wine._ No. 3. + +Take fourteen gallons of water and twenty-four pounds of sugar; boil the +water and sugar one hour; skim it till it is clear. Let it stand till +nearly cold; then pour it on three bushels of picked cowslips, and put +to it three or four spoonfuls of new yest; let it stand and work in your +vessel till the next day; then put in the juice of thirty lemons and the +peels of ten, pared thin. Stir them well together; bung up the vessel +close for a month; then bottle it. + + +_Currant Wine._ No. 1. + +Gather the currants dry, without picking them from the stalks; break +them with your hands, and strain them. To every quart of juice put two +quarts of cold water, and four pounds of loaf sugar to the gallon. It +must stand three days, before it is put into the vessel. Stir it every +day, and skim it as long as any thing rises. To ten gallons of wine add +one gallon of brandy, and one of raspberries, when you put it in the +vessel. Let it stand a day or two before you stop it; give it air +fourteen days after; and let it stand six weeks before you tap it. + + +_Currant Wine._ No. 2. + +To every gallon of ripe currants put a gallon of cold water. When well +broken with the hands, let it stand twenty-four hours. Then squeeze the +currants well out; measure your juice, and to every gallon put four +pounds of lump sugar. When the sugar is well melted, put the wine into a +cask, stirring it every day, till it has done hissing; then put into it +a quart of brandy to every five gallons of wine; close it well up; +bottle it in three months. + + +_Currant Wine._ No. 3. + +Put into a tub a bushel of red currants and a peck of white; squeeze +them well, and let them drain through a sieve upon twenty-eight pounds +of powdered sugar. When quite dissolved, put into the barrel, and add +three pints of raspberries, and a little brandy. + + +_Currant or Elder Wine._ + +After pressing the fruit with the hand or otherwise, to every gallon of +juice add two gallons of water that has been boiled and stood to be +cold. To each gallon of this mixture put five pounds of Lisbon sugar. It +may be fermented by putting into it a small piece of toasted bread +rubbed over with good yest. When put into the cask, it should be left +open till the fermentation has nearly subsided. + + +_Black Currant Wine._ + +Ten pounds of fruit to a gallon of water; let it stand two or three +days. When pressed off, put to every gallon of liquor four pounds and a +half of sugar. + + +_Red Currant Wine._ + +Gather the fruit dry; pick the leaves from it, and to every twenty-five +pounds of currants put six quarts of water. Break the currants well, +before the water is put to them; then let them stand twenty-four hours, +and strain the liquor, to every quart of which put a pound of sugar and +as many raspberries as you please. + + +_Another way._ + +Take twenty-four pounds of currants; bruise them, and add to that +quantity three gallons of water. Let it stand two days, stirring it +twice a day; then strain the liquor from the fruit; and to every quart +of liquor put one pound of sugar. Let it stand three days, stirring it +twice a day; then put it in your barrel, and put into it six-pennyworth +of orris-root well bruised. The above quantities will make five gallons. + + +_Red or White Currant Wine._ + +Take to every gallon of juice one gallon of water, to every gallon of +water three pounds and a half of the best Lisbon sugar. Squeeze the +currants through a sieve; let the juice stand till the sugar is +dissolved; dip a bit of brown paper in brimstone, and burn in the cask. +Then tun the wine, and to every three gallons put a pint of brandy. When +it has done hissing, stop it close; it will be fit to drink in six +months, but it will be better for keeping ten or twelve. + + +_White Currant Wine._ + +To each sieve of currants take twenty-five pounds of moist sugar, and to +every gallon of juice two gallons of water. Squeeze the fruit well with +the hands into an earthen pan; then strain it through a sieve. Throw the +pulp into another pan, filling it with water, which must be taken from +the quantity of water allowed for the whole, and to every ten gallons of +wine put one bottle of brandy. In making the wine, dissolve the sugar in +the water above-mentioned, and put it into the cask; then add the +remaining juice and water, stirring it well up frequently. Stir it well +every morning for ten successive days, and as it works out fill up the +cask again until it has done fermenting. Then put in your brandy, and +bung it quite close. In about eight months it will be fit to drink; but, +if you leave it twelve, it will be better. + + +_Damson Wine._ + +Take four gallons of water, and put to every gallon four pounds of +Malaga raisins and half a peck of damsons. Put the whole into a vessel +without cover, having only a linen cloth laid over it. Let them steep +six days, stirring twice every day; then let them stand six days without +stirring. Draw the juice out of the vessel, and colour it with the +infused juice of damsons, sweetened with sugar till it is like claret +wine. Put it into a wine vessel for a fortnight; then bottle it up; and +it may be drunk in a month. + +All made wines are the better for brandy, and will not keep without it. +The quantity must be regulated by the degree of strength you wish to +give to your wine. + + +_Elder Wine._ No. 1. + +Take elderberries, when ripe; pick them clean from the stalk; press out +the juice through a hair sieve or canvas-bag, and to every gallon of +juice put three gallons of water on the husks from which the juice has +been pressed. Stir the husks well in the water, and press them over +again; then mix the first and second liquor together, and boil it for +about an hour, skimming it clean as long as the scum rises. To every +gallon of liquor put two pounds of sugar, and skim it again very clean; +then put to every gallon a blade of mace and as much lemon-peel, letting +it boil an hour. After the sugar is put in, strain it into a tub, and, +when quite cold, put it into a cask; bung it close down, and look +frequently to see that the bung is not forced up. Should your quantity +be twelve gallons or more, you need not bottle it off till about April, +but be sure to do so on a clear dry day, and to let your bottles be +perfectly dry; but if you have not more than five or six gallons, you +may bottle it by Christmas on a clear fine day. + + +_Elder Wine._ No. 2. + +To a gallon of water put a quarter of a peck of berries, and three +pounds and a half of Lisbon sugar. Steep the berries in water forty +hours; after boiling a quarter of an hour, strain the liquor from the +fruit, and boil it with the sugar till the scum ceases to rise. Work it +in a tub like other wines, with a small quantity of yest. After some +weeks, add a few raisins, a small quantity of brandy, and some cloves. +The above makes a sweet mellow wine, but does not taste strong of the +elder. + + +_Elder Wine._ No. 3. + +Take twenty-four pounds of raisins, of whatever sort you please; pick +them clean, chop them small, put them into a tub, and cover them with +three gallons of water that has been boiled and become cold. Let it +stand ten days, stirring it twice a day. Then strain the liquor through +a hair sieve, draining it all from the raisins, and put to it three +pints of the juice of elderberries and a pound of loaf-sugar. Put the +whole into the cask, and let it stand close stopped, but not in too cold +a cellar, for three or four months before you bottle it. The peg-hole +must not be stopped till it has done working. + +The best way to draw the juice from the berries is to strip them into an +earthen pan, and set it in the oven all night. + + +_Elder Wine._ No. 4. + +Mash eight gallons of picked elderberries to pieces, add as much spring +water as will make the whole nine gallons, and boil slowly for three +quarters of an hour. Squeeze them through a cloth sieve; add +twenty-eight pounds of moist sugar, and boil them together for half an +hour. Run the liquor through your cloth sieve again; let it stand till +lukewarm; put into it a toast with a little yest upon it, and let it +stand for seven or eight days, stirring it every day. Then put it into a +close tub, and let it remain without a bung till it has done hissing. +Before you bung up close, you may add one pint of brandy at pleasure. + + +_Elder Wine._ No. 5. + +Half a gallon of ripe berries to a gallon of water; boil it half an +hour; strain it through a sieve. To every gallon of liquor put three +pounds of sugar; boil them together three quarters of an hour; when +cold, put some yest to it; work it a week, and put it in barrel. Let it +stand a year. To half a hogshead put one quart of brandy and three +pounds of raisins. + + +_Elder-flower Wine._ + +To six gallons of water put eighteen pounds of lump-sugar; boil it half +an hour, skimming it all the time. Put into a cask a quarter of a peck +of elder-flowers picked clean from the stalks, the juice and rinds of +six lemons pared very thin, and six pounds of raisins. When the water +and sugar is about milk warm, pour it into the cask upon these +ingredients; spread three or four spoonfuls of yest upon a piece of +bread well toasted, and put it into the cask; stir it up for three or +four days only; when it has done working, bung it up, and in six or +eight months it will be fit for bottling. + + +_Sham Frontiniac._ + +To three gallons of water put nine pounds of good loaf-sugar; boil it +half an hour; when milk-warm, add to it nearly a peck of elder-flowers +picked clear from the stalks, the juice and peel of three good-sized +lemons, cut very thin, three pounds of stoned raisins, and two or three +spoonfuls of yest; stir it often for four or five days. When it has +quite done working, bung it up, and it will be fit for bottling in five +days. + + +_Mixed Fruit Wine._ + +Take currants, gooseberries, raspberries, and a few rose-leaves, three +pints of fruit, mashed all together, to a quart of cold water. Let it +stand twenty-four hours; then drain it through a sieve. To every gallon +of juice put three pounds and a half of Lisbon sugar; let it ferment; +put it into a cask, but do not bung it up for some time. Put in some +brandy, and bottle it for use. + + +_Ginger Wine._ No. 1. + +With four gallons of water boil twelve pounds of loaf-sugar till it +becomes clear. In a separate pan boil nine ounces of ginger, a little +bruised, in two quarts of water; pour the whole into an earthen vessel, +in which you must have two pounds of raisins shred fine, the juice and +rind of ten lemons. When of about the warmth of new milk, put in four +spoonfuls of fresh yest; let it ferment two days; then put it into a +cask, with all the ginger, lemon-peel, and raisins, and half an ounce of +isinglass dissolved in a little of the wine; in two or three days bung +it up close. In three months it will be fit to bottle. Put into each +bottle a little brandy, and some sugar also, if not sweet enough. + + +_Ginger Wine._ No. 2. + +Twenty-six quarts of water, eighteen pounds of white Lisbon sugar, six +ounces of bruised ginger, the peel of six lemons pared very thin: boil +half an hour, and let it stand till no more than blood warm. Put it in +your cask, with the juice of six lemons, five spoonfuls of yest, and +three pounds of raisins. Stir it six or seven times with a stick through +the bung-hole, and put in half an ounce of isinglass and a pint of good +brandy. Close the bung, and in about six weeks it will be fit for +bottle. Let it stand about six months before you drink it. If you like, +it may be drawn from the cask, and it will be fit for use in that way in +about two months. + + +_Ginger Wine._ No. 3. + +To ten gallons of water put eight pounds of loaf-sugar and three ounces +of bruised ginger; boil all together for one hour, taking the scum off +as it rises; then put it into a pan to cool. When it is cold, put it +into a cask, with the rind and juice of ten lemons, one bottle of good +brandy, and half a spoonful of yest. Bung it up for a fortnight: then +bottle it off, and in three weeks it will be fit to drink. The lemons +must be pared very thin, and no part of the white must, on any account, +be put in the cask. + + +_Ginger Wine._ No. 4. + +To every gallon of water put one pound and a half of brown sugar and one +ounce of bruised ginger, and to each gallon the white of an egg well +beaten. Stir all together, and boil it half an hour; skim it well while +any thing rises, and, when milk-warm, stir in a little yest. When cold, +to every five gallons, put two sliced lemons. Bottle it in nine days; +and it will be fit to drink in a week. + + +_Gooseberry Wine._ No. 1. + +To every pound of white amber gooseberries, when heads and tails are +picked off and well bruised in a mortar, add a quart of spring water, +which must be previously boiled. Let it stand till it is cold before it +is put to the fruit. Let them steep three days, stirring them twice a +day; strain and press them through a sieve into a barrel, and to every +gallon of liquor put three pounds of loaf-sugar, and to every five +gallons a bottle of brandy. Hang a small bag of isinglass in the barrel; +bung it close, and, in six months, if the sweetness is sufficiently gone +off, bottle it, and rosin the corks well over the top. The fruit must be +fall grown, but quite green. + + +_Gooseberry Wine._ No. 2. + +To three quarts of full grown gooseberries well crushed put one gallon +of water well stirred together for a day or two. Then strain and squeeze +the pulp, and put the liquor immediately into the barrel, with three +pounds and a half of common loaf-sugar; stir it every day until the +fermentation ceases. Reserve two or three gallons of the liquor to fill +up the barrel, as it overflows through the fermentation. Put a bottle of +brandy into the cask, to season it, before the wine; this quantity will +be sufficient for nine or ten gallons. Be careful to let the +fermentation cease, before you bung down the barrel. + +The plain white gooseberries, taken when not too ripe, but rather the +contrary, are the best for this purpose. + + +_Gooseberry Wine._ No. 3. + +A pound of sugar to a pound of fruit: melt the sugar, and bruise the +gooseberries with an apple-beater, but do not beat them too small. +Strain them through a hair strainer, and put the juice into an earthen +pot; keep it covered four or five days till it is clear: then add half a +pint of the best brandy or more, according to the quantity of fruit, and +draw it out into another vessel, letting it run into a hair sieve. Stop +it close, and let it stand one fortnight longer; then draw it off into +quart bottles, and in a month it will be fit for drinking. + + +_Gooseberry Wine._ No. 4. + +Proceed as directed for white currant wine, but use loaf-sugar. Large +pearl gooseberries, not quite ripe, make excellent champagne. + + +_Grape Wine._ + +Pick and squeeze the grapes; strain them, and to each gallon of juice +put two gallons of water. Put the pulp into the measured water; squeeze +it, and add three pounds and a half of loaf-sugar, or good West India, +to a gallon. Let it stand about six weeks; then add a quart of brandy +and two eggs not broken to every ten gallons. Bung it down close. + + +_Lemon Wine._ + +To every gallon of water put three pounds and a half of loaf-sugar; boil +it half an hour, and to every ten gallons, when cold, put a pint of +yest. Put it next day into a barrel, with the peels and juice of eight +lemons; you must pare them very thin, and run the juice through a +jelly-bag. Put the rinds into a net with a stone in it, or it will rise +to the top and spoil the wine. To every ten gallons add a pint of +brandy. Stop up the barrel, and in three months the wine, if fine, will +be fit for bottling. The brandy must be put in when the wine is made. + + +_Sham Madeira._ + +Take thirty pounds of coarse sugar to ten gallons of water; boil it half +an hour; skim it clean, and, when cool, put to every gallon one quart of +ale, out of the vat; let it work well in the tub a day or two. Then put +it in the barrel, with one pound of sugar-candy, six pounds of raisins, +one quart of brandy, and two ounces of isinglass. When it has done +fermenting, bung it down close, and let it stand one year. + + +_Orange Wine._ No. 1. + +Take six gallons of water to twelve pounds of lump-sugar; put four +whites of eggs, well beaten, into the sugar and water cold; boil it +three quarters of an hour, skim while boiling, and when cold put to it +six spoonfuls of yest, and six ounces of syrup of citron, well beaten +together, and the juice and rinds of fifty Seville oranges, but none of +the white. Let all these stand two days and nights covered close; then +add two quarts of Rhenish wine; bung it up close. Twelve days afterwards +bottle and cork it well. + + +_Orange Wine._ No. 2. + +To make ten gallons of wine, pare one hundred oranges very thin, and put +the peel into a tub. Put in a copper ten gallons of water, with +twenty-eight pounds of common brown sugar, and the whites of six eggs +well beaten; boil it for three quarters of an hour; just as it begins to +boil, skim it, and continue to do so all the time it is boiling; pour +the boiling liquor on the peel: cover it well to keep in the steam, and, +two hours afterwards, when blood warm, pour in the juice. Put in a toast +well spread with yest to make it work. Stir it well, and, in five or six +days, put it in your cask free from the peel; it will then work five or +six days longer. Then put in two quarts of brandy, and bung it close. +Let it remain twelve or eighteen months, and then bottle it. It will +keep many years. + + +_Orange Wine._ No. 3. + +To a gallon of wine put three pounds of lump sugar; clarify this with +the white of an egg to every gallon. Boil it an hour, and when the scum +rises take it off; when almost cold, dip a toast into yest, put it into +the liquor, and let it stand all night. Then take out the toast, and put +in the juice of twelve oranges to every gallon, adding about half the +peel. Run it through a sieve into the cask, and let it stand for several +months. + + +_Sham Port Wine._ + +Cover four bushels of blackberries with boiling hot water, squeeze them, +and put them into a vessel to work. After working, draw or pour off the +liquor into a cask; add a gallon of brandy and a quart of port wine; let +it work again; then bung it up for six months, and bottle it. + + +_Raisin Wine._ No. 1. + +Take one hundred weight of raisins, of the Smyrna sort, and put them +into a tub with fourteen gallons of spring water. Let them stand covered +for twenty-one days, stirring them twice every day. Strain the liquor +through a hair-bag from the raisins, which must be well pressed to get +out the juice; turn it into a vessel, and let it remain four months; +then bung it up close, and make a vent-hole, which must be frequently +opened, and left so for a day together. When it is of an agreeable +sweetness, rack it off into a fresh cask, and put to it one gallon of +British brandy, and, if you think it necessary, a little isinglass to +fine it. Let it then stand one month, and it will be fit to bottle; but +the longer it remains in the cask the better it will be. + + +_Raisin Wine._ No. 2. + +Take four gallons of water, and boil it till reduced to three, four +pounds of raisins of the sun, and four lemons sliced very thin; take off +the peel of two of them; put the lemons and raisins into an earthen pot, +with a pound of loaf-sugar. Pour in your water very hot; cover it close +for a day and a night; strain it through a flannel bag; then bottle it, +and tie down the corks. Set it in a cold place, and it will be ready to +drink in a month. + + +_Raisin Wine._ No. 3. + +To one hundred pound of raisins boil eighteen gallons of water, and let +it stand till cold, with two ounces of hops. Half chop your raisins; +then put your water to them, and stir it up together twice a day for a +fortnight. Run it through a hair-sieve; squeeze the raisins well with +your hands, and put the liquor into the barrel. Bung it up close; let it +stand till it is clear; then bottle it. + + +_Raisin Wine._ No. 4. + +Take a brandy cask, and to every gallon of water put five pounds of +Smyrna raisins with the stalks on, and fill the cask, bunging it close +down. Put it in a cool dry cellar; let it stand six months; then tap it +with a strainer cock, and bottle it. Add half a pint of brandy to every +gallon of wine. + + +THE END. + + + + +USEFUL WORKS, FORMING VALUABLE PRESENTS, LATELY PUBLISHED. + + +A NEW SYSTEM of PRACTICAL ECONOMY; formed from Modern Discoveries and +the Private Communications of Persons of Experience. New Edition, much +improved and enlarged, with a series of Estimates of Household Expenses, +on Economical Principles, adapted to Families of every description. In +one thick volume, 12mo. price 6s. neatly bound. (The Estimates +separately, 1s. 6d.) + + The very rapid sale of this work manifests the high opinion + entertained of its merits. It will afford important hints and much + useful information to all who are desirous of properly regulating + their establishments, and enjoying the greatest possible portion of + the conveniences, comforts, and elegancies, of life that their + respective incomes will admit of. There is scarcely a single subject + connected with housekeeping, from the care of the Library down to + the management of the beer cellar, which is not treated of in the + present Volume. + +THE FOOTMAN'S DIRECTORY, and BUTLER'S REMEMBRANCER. By THOMAS COSNETT. +Fifth Edition. 12mo. 4s. 6d. + + "This is really a most useful publication: of its kind, excellent. + It embraces every thing that a servant ought to know, and leaves + nothing untouched: every servant ought to possess it; and ladies + and gentlemen will find it greatly to their advantage to place this + work in the hands of their servants."--TIMES. + +SIR ARTHUR CLARKE'S YOUNG MOTHER'S ASSISTANT; containing Practical +Instructions for the Prevention and Treatment of the Diseases of Infants +and Children. A new and improved Edition, 12mo. 4s. 6d. + + "In this little treatise, the author has endeavoured to communicate + the results of considerable experience and observation with a view + of producing a useful compendium for mothers, as far as possible + divested of technical or scientific language." + +CONVERSATIONS on the BIBLE. For the Use of Young Persons. 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In small 8vo. with 9 Miniature +Portraits of the Writers, beautifully engraved on Steel, neatly bound, +5s. + + "We cannot too strongly recommend this volume, as one of the best + that can possibly be selected, when a present that may prove really + useful is wished to be given to any young friend."--STAR. + + "We have met with no book of the same size containing so much + useful advice."--NEW TIMES. + +LETTERS ON MATRIMONIAL HAPPINESS. Written by a Lady of Distinction to +her Relation shortly after her Marriage. Second Edition, 5s. 6d. neatly +bound. + +FRUITS AND FLOWERS. + +PHILLIPS'S COMPANION for the ORCHARD; an Historical and Botanical +Account of Fruits known in Great Britain, with Directions for their +Culture. By HENRY PHILLIPS, F. H. S. New Edition, enlarged with much +additional information, as well as Historical, Etymological, and +Botanical, Anecdotes, and comprising the most approved Methods of +Retarding and Ripening of Fruits, so as to ensure, in all seasons, the +enjoyment of those vegetable delicacies; new and curious Particulars of +the Pine Apple, &c. 8vo. 7s. + + "We know of no class of readers which is not much obliged to Mr. + Phillips for this very useful and very entertaining publication. + For extent of information, utility, and most of the other good + qualities which can be desired in a production of its kind, it is + really deserving the warmest eulogy."--LITERARY GAZETTE. + +PHILLIPS'S COMPANION for the KITCHEN GARDEN; a History of Vegetables +cultivated in Great Britain; comprising their Botanical, Medicinal, +Edible, and Chemical Qualities, Natural History, and Relation to Art, +Science, and Commerce. By HENRY PHILLIPS, F. H. S., Author of "The +Companion for the Orchard." New Edition. In 2 vols, 8vo. 12s. + + "In this work, the object of the author has been to render the + knowledge of Plants entertaining and useful, not only to Botanists, + but to those who have hitherto deemed it a difficult and + uninteresting science. He has endeavoured to ascertain of what + countries the vegetables now cultivated are natives, the earliest + accounts of their cultivation, and how far they have improved by + attention, or degenerated by neglect; also the various uses made of + them by the ancients, as well as the moderns, of different + countries."--INTRODUCTION. + +THE FLORIST'S MANUAL; or, Rules for the Construction of a Gay Flower +Garden, with Directions for preventing the Depredations of Insects. To +which are added--1. A. Catalogue of Plants, with their colours, as they +appear in each season.--2. Observations on the Treatment and Growth of +Bulbous Plants; curious Facts respecting their Management; Directions +for the Culture of the Guernsey Lily, &c. &c. By the Authoress of +"Botanical Dialogues," &c. New Edition, revised, and improved: small +8vo. with 6 coloured plates, 5s. 6d. + + * * * * * + +HISTORY OF THE BRITISH NOBILITY. + + Now ready, the FOURTH EDITION, for 1832, in 2 vols. comprising the + recently created Peers and Baronets, and illustrated with upwards + of 1500 Engravings, among which is a fine Head of His Majesty, + after Sir Thomas Lawrence's celebrated drawing, + +BURKE'S GENERAL and HERALDIC DICTIONARY of the PEERAGE and BARONETAGE of +the BRITISH EMPIRE + + This New Edition of Mr. Burke's popular work, in addition to + comprising, exclusively, the whole HEREDITARY RANK of England, + Ireland, and Scotland, (exceeding FIFTEEN HUNDRED FAMILIES,) has + been so extended, as to embrace almost every individual in the + remotest degree allied to those eminent houses; so that its + collateral information is now considerably more copious than that of + any similar work hitherto published. The LINES OF DESCENT have + likewise been greatly enlarged, and numerous historical and + biographical anecdotes, together with several curious and rare + papers, have been supplied. The Armorial Ensigns have been + re-engraved, on the new and improved plan of incorporation with the + letter-press, so that the existing state of each family, with its + lineage and arms, will be found together. + + + + +Transcriber's Note + + +The following errors were corrected. + + Page Error + vii ---- ragout changed to ----, ragout + x a la paysanne changed to à la paysanne + 18 Pistacio changed to Pistachio + 30 cheeses (plain) changed to cheeses (plain), + 47 large large leeks changed to large leeks + 57 half: cayenne changed to half; cayenne + 63 the blood changed to the blood. + 76 litle pepper changed to little pepper + 79 bread crum bs changed to bread crumbs + 83 fine white white, changed to fine white, + 85 the to pcrust changed to the top crust + 89 _Omelets_ changed to _Omelets._ + 95 sprinkle a little flower changed to sprinkle a little flour + 97 Jamiaca pepper changed to Jamaica pepper + 99 add ketcheup changed to add ketchup + 103 carrots, &c; changed to carrots, &c.; + 120 ake it red changed to make it red + 132 common basonful changed to common basinful + 133 (common.) changed to (common). + 134 souce changed to souse + 135 chopped parlsey changed to chopped parsley + 140 Game), a changed to Game) a + 144 and squeze changed to and squeeze + 166 a fow land changed to a fowl and + 190 the crum changed to the crumb + 196 A spoonful o changed to A spoonful of + 196 piece of butter: changed to piece of butter; + 206 three table-spooonfuls changed to three table-spoonfuls + 216 ratifia flavour changed to ratafia flavour + 238 One pour of flour changed to One pound of flour + 248 become magotty changed to become maggoty + 342 strain it ever changed to strain it over + 357 four days: changed to four days; + 366 head of garlick changed to head of garlic + 389 _Raisin Wine._ No. 3 (first instance) changed to _Raisin Wine._ + No. 2 + +The following words were inconsitently spelled or hyphenated. + + a-la-mode / alamode + bay-leaf / bay leaf + bay-leaves / bay leaves + beef-steaks / beef steaks + beef-suet / beef suet + beet-root / beet root + bung-hole / bunghole + black-pepper / black pepper + bread-crumb / bread crumb + bread-crumbs + Calf's-head / Calf's head + calf's-head / calf's head + cocks'-combs / cocks-combs + Cod's-Head / Cod's Head + curry-powder / curry powder + dessert-spoonful / dessert spoonful + Elder-berry / Elderberry + elder-flower / elder flower + eschalot / shalot + fire-side / fireside + force-meat / forcemeat + juniper-berries / juniper berries + laurel-leaf / laurel leaf + laurel-leaves / laurel leaves + lemon-peel / lemon peel + loaf-sugar / loaf sugar + lump-sugar / lump sugar + Macaroni / Maccaroni + maccaroons / macaroons + mackarel / mackerel + mushroom-powder / mushroom powder + mustard-seed / mustard seed + olive-oil / olive oil + orange-peel / orange peel + Orange-water / Orange Water + Pepper-pot / pepper pot + plum-pudding / plum pudding + Potage / Pottage + puff-paste / puff paste + rolling-pin / rollingpin + rump-steaks / rump steaks + sauce-boat / sauceboat + saw-dust / sawdust + scate / skate + Slip-cote / Slipcote + Souffle / Soufflé + sweet-herbs / sweet herbs / sweetherbs + table-spoonful / table spoonful + tea-spoonfuls / teaspoonfuls + wine-glass / wine glass + wine-glasses / wine glasses + wine-glassful / wine glassful + + + + + +End of the Project Gutenberg EBook of The Lady's Own Cookery Book, and New +Dinner-Table Directory;, by Charlotte Campbell Bury + +*** END OF THIS PROJECT GUTENBERG EBOOK THE LADY'S OWN COOKERY BOOK *** + +***** This file should be named 29232-8.txt or 29232-8.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/9/2/3/29232/ + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This book was +produced from scanned images of public domain material +from the Google Print project.) + + +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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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: The Lady's Own Cookery Book, and New Dinner-Table Directory; + In Which will Be Found a Large Collection of Original Receipts. 3rd ed. + +Author: Charlotte Campbell Bury + +Release Date: June 25, 2009 [EBook #29232] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK THE LADY'S OWN COOKERY BOOK *** + + + + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This book was +produced from scanned images of public domain material +from the Google Print project.) + + + + + + +</pre> + + +<div class="tn"> +<p class="titlepage"><b>Transcriber’s Note</b></p> + +<p class="noindent">Obvious typographical errors have been corrected. A <a href="#trans_note">list</a> of these changes +is found at the end of the text. Inconsistencies in spelling and +hyphenation have been maintained. A <a href="#trans_note">list</a> of inconsistently spelled and +hyphenated words is found at the end of the text.</p> +</div> + +<hr class="chapbreak" /> + + +<p><span class='pagenum'><a name="Page_i" id="Page_i">[i]</a></span></p> + + + +<h1><span style="font-size: 70%;">THE</span><br /> +LADY’S<br /> +OWN COOKERY BOOK,<br /> + +<span style="font-size: 50%;">AND NEW</span><br /> + +<span style="font-size: 80%;">DINNER-TABLE DIRECTORY;</span></h1> + +<p class="titlepage"><span style="font-size: 60%">IN WHICH WILL BE FOUND</span><br /> + +A LARGE COLLECTION OF<br /> + +<span style="font-size: 140%">ORIGINAL RECEIPTS,</span><br /> +<br /> +<span style="font-size: 60%">INCLUDING NOT ONLY</span><br /> + +THE RESULT OF THE AUTHORESS’S MANY YEARS OBSERVATION,<br /> +EXPERIENCE, AND RESEARCH,<br /> +<br /> +<span style="font-size: 60%">BUT ALSO THE</span><br /> + +<span style="font-size: 140%">CONTRIBUTIONS</span><br /> + +OF AN EXTENSIVE CIRCLE OF ACQUAINTANCE:<br /> + +<span style="font-size: 60%">ADAPTED TO THE USE OF</span><br /> + +<span style="font-size: 140%">PERSONS LIVING IN THE HIGHEST STYLE,</span><br /> + +<span style="font-size: 60%">AS WELL AS THOSE OF</span><br /> + +MODERATE FORTUNE.</p> + +<hr class="decshort" /> + +<p class="titlepage"><b>Third Edition.</b></p> + +<hr class="declong" /> + +<p class="titlepage">LONDON:<br /> +PUBLISHED FOR HENRY COLBURN.<br /> +1844.</p> + +<p><span class='pagenum'><a name="Page_ii" id="Page_ii">[ii]</a></span></p> + + +<hr class="chapbreak" /> + +<p><span class='pagenum'><a name="Page_iii" id="Page_iii">[iii]</a></span></p> + + +<h2 class="chapterhead">PREFACE.</h2> + +<hr class="declong" /> + +<p class="noindent"><span class="smcap">The</span> Receipts composing the Volume here submitted to the Public have been +collected under peculiarly favourable circumstances by a Lady of +distinction, whose productions in the lighter department of literature +entitle her to a place among the most successful writers of the present +day. Moving in the first circles of rank and fashion, her associations +have qualified her to furnish directions adapted to the manners and +taste of the most refined Luxury; whilst long and attentive observation, +and the communications of an extensive acquaintance, have enabled her +equally to accommodate them to the use of persons of less ample means +and of simpler and more economical habits.</p> + +<p>When the task of arranging the mass of materials thus accumulated +devolved upon the Editor, it became <span class='pagenum'><a name="Page_iv" id="Page_iv">[iv]</a></span>his study to give to them such a +form as should be most convenient for constant reference. A glance at +the "Contents," which might with equal propriety be denominated an +Index, will, he flatters himself, convince the reader that this object +has been accomplished. It will there be seen that the Receipts, upwards +of <span class="smcap">Sixteen Hundred</span> in number, are classed under Eleven distinct Heads, +each of which is arranged in alphabetical order—a method which confers +on this Volume a decided advantage over every other work of the kind, +inasmuch as it affords all the facilities of a Dictionary, without being +liable to the unpleasant intermixture of heterogeneous matters which +cannot be avoided in that form of arrangement.</p> + +<p>The intimate connexion between the Science of Cookery and the Science of +Health, the sympathies subsisting between every part of the system and +the stomach, and the absolute necessity of strict attention not less to +the manner of preparing the alimentary substances offered to that organ +than to their quality and quantity, have been of late years so +repeatedly and so forcibly urged by professional pens, that there needs +no argument here to prove the utility of a safe Guide and Director in so +important a department of domestic <span class='pagenum'><a name="Page_v" id="Page_v">[v]</a></span>economy as that which is the subject +of this Volume. In many more cases, indeed, than the uninitiated would +imagine, is the healthy tone of the stomach dependent on the proper +preparation of the food, the healthy tone of the body in general on that +of the stomach, and the healthy tone of the mind on that of the body: +consequently the first of these conditions ought to command the +vigilance and solicitude of all who are desirous of securing the true +enjoyment of life—the <i>mens sana in corpore sano</i>.</p> + +<p>The professed Cook may perhaps be disposed to form a mean estimate of +these pages, because few, or no learned, or technical, terms are +employed in them; but this circumstance, so far from operating to the +disparagement of the work, must prove a strong recommendation to the +Public in general. The chief aim, in fact, of the noble Authoress has +been to furnish such plain directions, in every branch of the culinary +art, as shall be really useful to English masters and English servants, +and to the humble but earnest practitioner. Let those who may desire to +put this collection of receipts to the test only give them a fair trial, +neither trusting to conceited servants, who, despising all other +methods, obstinately adhere to their own, and<span class='pagenum'><a name="Page_vi" id="Page_vi">[vi]</a></span> then lay the blame of +failure upon the directions; nor committing their execution to careless +ones, who neglect the means prescribed for success, either in regard to +time, quantities, or cleanliness; and the result will not fail to afford +satisfactory evidence of their pleasant qualities and practical +utility.</p> + + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_vii" id="Page_vii">[vii]</a></span></p> + +<h2 class="chapterhead"><a name="CONTENTS" id="CONTENTS"></a>CONTENTS.</h2> + + +<table border="0" cellpadding="0" cellspacing="0" summary="table of contents"> +<tr> + <td></td> + <td class="tdr" style="font-size: smaller;">PAGE</td> +</tr> +<tr> + <td class="smcap">General Directions</td> + <td class="tdr"><a href="#GENERAL_DIRECTIONS">3</a></td> +</tr> +<tr> + <td><span class="smcap">Catalogue of Things in Season</span>—Fish—Game and<br /> Poultry—Fruit—Roots and Vegetables</td> + <td class="tdr"><a href="#A_CATALOGUE_OF_THINGS_IN_SEASON">5</a></td> +</tr> +<tr> + <td class="smcap">General Rules for a Good Dinner</td> + <td class="tdr"><a href="#GENERAL_RULES_FOR_A_GOOD_DINNER">13</a></td> +</tr> +<tr> + <td>Dinner for Fourteen or Sixteen</td> + <td class="tdr"><a href="#A_DINNER_FOR_FOURTEEN_OR_SIXTEEN_PERSONS">14</a></td> +</tr> +<tr> + <td>—— —— Twelve or Fourteen</td> + <td class="tdr"><a href="#DINNER_FOR_TWELVE_OR_FOURTEEN_PERSONS">19</a></td> +</tr> +<tr> + <td>—— —— Ten or Twelve</td> + <td class="tdr"><a href="#DINNER_FOR_TEN_OR_TWELVE_PERSONS">23</a></td> +</tr> +<tr> + <td>—— —— Eight</td> + <td class="tdr"><a href="#DINNER_FOR_EIGHT_PERSONS">26</a></td> +</tr> +<tr> + <td>—— —— Six</td> + <td class="tdr"><a href="#DINNER_FOR_SIX_PERSONS">29</a></td> +</tr> +<tr> + <td>—— —— Four</td> + <td class="tdr"><a href="#DINNER_FOR_FOUR_PERSONS">32</a></td> +</tr> +<tr> + <td class="chaps" colspan="2"><a href="#SOUPS">SOUPS.</a></td> +</tr> +<tr> + <td>Almond</td> + <td class="tdr"><a href="#Almond_Soup">33</a></td> +</tr> +<tr> + <td>Asparagus</td> + <td class="tdr"><a href="#Asparagus_Soup">ib.</a></td> +</tr> +<tr> + <td>Calf’s-head</td> + <td class="tdr"><a href="#Calfs_Head_Soup">34</a></td> +</tr> +<tr> + <td>Carrot</td> + <td class="tdr"><a href="#Carrot_Soup">ib.</a></td> +</tr> +<tr> + <td>Clear</td> + <td class="tdr"><a href="#Clear_Soup">ib.</a></td> +</tr> +<tr> + <td>—— herb</td> + <td class="tdr"><a href="#Clear_Herb_Soup">35</a></td> +</tr> +<tr> + <td>Cod’s-head</td> + <td class="tdr"><a href="#Cods_Head_Soup">ib.</a></td> +</tr> +<tr> + <td>Crawfish</td> + <td class="tdr"><a href="#Crawfish_Soup">ib.</a></td> +</tr> +<tr> + <td>——, or lobster</td> + <td class="tdr"><a href="#Crawfish_or_Lobster_Soup">ib.</a></td> +</tr> +<tr> + <td>Curry, or Mulligatawny</td> + <td class="tdr"><a href="#Curry_or_Mulligatawny_Soup">36</a></td> +</tr> +<tr> + <td>Eel</td> + <td class="tdr"><a href="#Eel_Soup">ib.</a></td> +</tr> +<tr> + <td>Fish</td> + <td class="tdr"><a href="#Fish_Soup">ib.</a></td> +</tr> +<tr> + <td>French</td> + <td class="tdr"><a href="#French_Soup">ib.</a></td> +</tr> +<tr> + <td>Friar’s chicken</td> + <td class="tdr"><a href="#Friars_Chicken">37</a></td> +</tr> +<tr> + <td>Giblet</td> + <td class="tdr"><a href="#Giblet_Soup_No_1">ib.</a></td> +</tr> +<tr> + <td>Gravy</td> + <td class="tdr"><a href="#Gravy_Soup_No_1">38</a></td> +</tr> +<tr> + <td>Hare</td> + <td class="tdr"><a href="#Hare_Soup">ib.</a></td> +</tr> +<tr> + <td>Hessian</td> + <td class="tdr"><a href="#Hessian_Soup">39</a></td> +</tr> +<tr> + <td>Mock-turtle</td> + <td class="tdr"><a href="#Mock_Turtle_Soup_No_1">ib.</a></td> +</tr> +<tr> + <td>Mulligatawny</td> + <td class="tdr"><a href="#Mulligatawny_Soup_No_1">41</a></td> +</tr> +<tr> + <td>Onion</td> + <td class="tdr"><a href="#Onion_Soup_No_1">42</a></td> +</tr> +<tr> + <td>Ox-head</td> + <td class="tdr"><a href="#Ox_Head_Soup">43</a></td> +</tr> +<tr> + <td>Green pea</td> + <td class="tdr"><a href="#Green_Pea_Soup_No_1">ib.</a></td> +</tr> +<tr> + <td>Winter pea</td> + <td class="tdr"><a href="#Winter_Pea_Soup">44</a></td> +</tr> +<tr> + <td>Pea</td> + <td class="tdr"><a href="#Pea_Soup_No_1">45</a></td> +</tr> +<tr> + <td>Portable</td> + <td class="tdr"><a href="#Portable_Soup">46</a></td> +</tr> +<tr> + <td>Potato</td> + <td class="tdr"><a href="#Potato_Soup">ib.</a></td> +</tr> +<tr> + <td>Rabbit</td> + <td class="tdr"><a href="#Rabbit_Soup">ib.</a></td> +</tr> +<tr> + <td>Root</td> + <td class="tdr"><a href="#Root_Soup">ib.</a></td> +</tr> +<tr> + <td>Scotch leek</td> + <td class="tdr"><a href="#Scotch_Leek_Soup">47</a></td> +</tr> +<tr> + <td>Soup, to brown or colour</td> + <td class="tdr"><a href="#To_brown_or_colour_Soup">ib.</a></td> +</tr> +<tr> + <td>Soups and brown sauces, seasoning for</td> + <td class="tdr"><a href="#Seasoning_for_Soups_and_Brown_Sauces">ib.</a></td> +</tr> +<tr> + <td>Soups</td> + <td class="tdr"><a href="#Soup_No_1">ib.</a></td> +</tr> +<tr> + <td>—— without meat</td> + <td class="tdr"><a href="#Soup_without_Meat">48</a></td> +</tr> +<tr> + <td>—— for the poor</td> + <td class="tdr"><a href="#Soup_for_the_Poor">49</a></td> +</tr> +<tr> + <td>—— and bouilli</td> + <td class="tdr"><a href="#Soup_and_Bouilli">ib.</a></td> +</tr> +<tr> + <td>Soupe à-la-reine</td> + <td class="tdr"><a href="#Soupe_a_la_Reine_or_Queens_Soup">ib.</a></td> +</tr> +<tr> + <td>—— maigre</td> + <td class="tdr"><a href="#Soupe_Maigre_No_1">50</a></td> +</tr> +<tr> + <td>—— Santé</td> + <td class="tdr"><a href="#Soupe_Sante_or_Wholesome_Soup">51</a></td> +</tr> +<tr> + <td>Spanish</td> + <td class="tdr"><a href="#Spanish_Soup">ib.</a></td> +</tr> +<tr> + <td>Turnip</td> + <td class="tdr"><a href="#Turnip_Soup">52</a></td> +</tr> +<tr> + <td>Veal</td> + <td class="tdr"><a href="#Veal_Soup">ib.</a></td> +</tr> +<tr> + <td>Vegetable</td> + <td class="tdr"><a href="#Vegetable_Soup">ib.</a></td> +</tr> +<tr> + <td>Vermicelli</td> + <td class="tdr"><a href="#Vermicelli_Soup">53</a></td> +</tr> +<tr> + <td>West India, or pepper-pot</td> + <td class="tdr"><a href="#West_India_Soup_called_Pepper_Pot">ib.</a></td> +</tr> +<tr> + <td>White</td> + <td class="tdr"><a href="#White_Soup_No_1">54</a></td> +</tr> +<tr> + <td class="chaps" colspan="2"><a href="#BROTHS">BROTHS.</a></td> +</tr> +<tr> + <td>Broth for the poor</td> + <td class="tdr"><a href="#Broth_for_the_Poor">57</a></td> +</tr> +<tr> + <td>—— —— —— sick</td> + <td class="tdr"><a href="#Broth_for_the_Sick">ib.</a></td> +</tr> +<tr> + <td>Barley</td> + <td class="tdr"><a href="#Barley_Broth">58</a></td> +</tr> +<tr> + <td>Chervil</td> + <td class="tdr"><a href="#Chervil_Broth_for_Cough">ib.</a></td> +</tr> +<tr> + <td>Hodge-podge</td> + <td class="tdr"><a href="#Hodge-Podge">ib.</a></td> +</tr> +<tr> + <td>Leek porridge</td> + <td class="tdr"><a href="#Leek_Porridge">ib.</a></td> +</tr> +<tr> + <td>Madame de Maillet’s</td> + <td class="tdr"><a href="#Madame_de_Maillets_Broth">ib.</a></td> +</tr> +<tr> + <td>Mutton</td> + <td class="tdr"><a href="#Mutton_Broth">59</a></td> +</tr> +<tr> + <td>Pork</td> + <td class="tdr"><a href="#Pork_Broth">ib.</a></td> +</tr> +<tr> + <td>Pottage</td> + <td class="tdr"><a href="#Potage">ib.</a></td> +</tr> +<tr> + <td>Scotch pottage</td> + <td class="tdr"><a href="#Scotch_Pottage">ib.</a></td> +</tr> +<tr> + <td>Scotch</td> + <td class="tdr"><a href="#Scotch_Broth">60</a></td> +</tr> +<tr> + <td>Turnip</td> + <td class="tdr"><a href="#Turnip_Broth">ib.</a></td> +</tr> +<tr> + <td>Veal</td> + <td class="tdr"><a href="#Veal_Broth_No_1">ib.</a></td> +</tr> +<tr> + <td class="chaps" colspan="2"><a href="#FISH">FISH.</a></td> +</tr> +<tr> + <td>Carp and tench</td> + <td class="tdr"><a href="#Carp_and_Tench">63</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Carp_to_stew">ib.</a></td> +</tr> +<tr> + <td>Cod, to stew</td> + <td class="tdr"><a href="#Cod_to_stew">64</a></td> +</tr> +<tr> + <td><a name="corr01" id="corr01"></a>——, ragout of</td> + <td class="tdr"><a href="#Cod_Ragout_of">ib.</a></td> +</tr> +<tr> + <td>——, head, to boil</td> + <td class="tdr"><a href="#Cods_Head_to_boil">ib.</a></td> +</tr> +<tr> + <td>Crab, to dress</td> + <td class="tdr"><a href="#Crab_to_dress">64</a></td> +</tr> +<tr> + <td>—— or lobster, to butter</td> + <td class="tdr"><a href="#Crab_or_Lobster_to_butter">ib.</a></td> +</tr> +<tr> + <td>—— —— ——, to stew</td> + <td class="tdr"><a href="#Crab_or_Lobster_to_stew_No_1">65</a></td> +</tr> +<tr> + <td>Crawfish, to make red</td> + <td class="tdr"><a href="#Crawfish_to_make_red">ib.</a></td> +</tr> +<tr> + <td>Eels, to broil whole</td> + <td class="tdr"><a href="#Eels_broiled_whole">ib.</a></td> +</tr> +<tr> + <td><span class='pagenum'><a name="Page_viii" id="Page_viii">[viii]</a></span>——, to collar</td> + <td class="tdr"><a href="#Eels_to_collar">65</a></td> +</tr> +<tr> + <td>——, to fry</td> + <td class="tdr"><a href="#Eels_to_fry">66</a></td> +</tr> +<tr> + <td>——, to pot</td> + <td class="tdr"><a href="#Eels_to_pot">ib.</a></td> +</tr> +<tr> + <td>——, to pickle</td> + <td class="tdr"><a href="#Eels_to_pickle">ib.</a></td> +</tr> +<tr> + <td>——, to roast</td> + <td class="tdr"><a href="#Eels_to_roast">ib.</a></td> +</tr> +<tr> + <td>——, to spitchcock</td> + <td class="tdr"><a href="#Eels_to_spitchcock">ib.</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Eels_to_stew">67</a></td> +</tr> +<tr> + <td>Fish, to recover when tainted</td> + <td class="tdr"><a href="#Fish_to_recover_when_tainted">ib.</a></td> +</tr> +<tr> + <td>——, in general, to dress</td> + <td class="tdr"><a href="#Fish_in_general_to_dress">68</a></td> +</tr> +<tr> + <td>——, to dress in sauce</td> + <td class="tdr"><a href="#Fish_to_dress_in_Sauce">ib.</a></td> +</tr> +<tr> + <td>——, hashed in paste</td> + <td class="tdr"><a href="#Fish_hashed_in_Paste">ib.</a></td> +</tr> +<tr> + <td>——, to cavietch</td> + <td class="tdr"><a href="#Fish_to_Cavietch">ib.</a></td> +</tr> +<tr> + <td>Gudgeon</td> + <td class="tdr"><a href="#Gudgeon">ib.</a></td> +</tr> +<tr> + <td>Haddock, to bake</td> + <td class="tdr"><a href="#Haddocks_to_bake">ib.</a></td> +</tr> +<tr> + <td>—— pudding</td> + <td class="tdr"><a href="#Haddock_Pudding">69</a></td> +</tr> +<tr> + <td>Herring</td> + <td class="tdr"><a href="#Herring">ib.</a></td> +</tr> +<tr> + <td>Lampreys to pot</td> + <td class="tdr"><a href="#Lampreys_to_pot">ib.</a></td> +</tr> +<tr> + <td>Lobsters, to butter</td> + <td class="tdr"><a href="#Lobsters_to_butter">70</a></td> +</tr> +<tr> + <td>——, to fricassee</td> + <td class="tdr"><a href="#Lobster_Fricassee">ib.</a></td> +</tr> +<tr> + <td>——, to hash</td> + <td class="tdr"><a href="#Lobsters_to_hash">ib.</a></td> +</tr> +<tr> + <td>——, to pot</td> + <td class="tdr"><a href="#Lobsters_to_pot">71</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Lobsters_to_stew">ib.</a></td> +</tr> +<tr> + <td>—— curry powder</td> + <td class="tdr"><a href="#Lobster_Curry_Powder">ib.</a></td> +</tr> +<tr> + <td>—— patés</td> + <td class="tdr"><a href="#Lobster_Pates">ib.</a></td> +</tr> +<tr> + <td>—— salad</td> + <td class="tdr"><a href="#Lobster_Salad">72</a></td> +</tr> +<tr> + <td>Mackarel à la maitre d’hotel</td> + <td class="tdr"><a href="#Mackarel_a_la_maitre_dhotel">ib.</a></td> +</tr> +<tr> + <td>——, to boil</td> + <td class="tdr"><a href="#Mackarel_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, to broil</td> + <td class="tdr"><a href="#Mackarel_to_broil">ib.</a></td> +</tr> +<tr> + <td>——, to collar</td> + <td class="tdr"><a href="#Mackarel_to_collar">ib.</a></td> +</tr> +<tr> + <td>——, to fry</td> + <td class="tdr"><a href="#Mackarel_to_fry">ib.</a></td> +</tr> +<tr> + <td>——, to pickle</td> + <td class="tdr"><a href="#Mackarel_to_pickle">ib.</a></td> +</tr> +<tr> + <td>——, to pot</td> + <td class="tdr"><a href="#Mackarel_to_pickle">ib.</a></td> +</tr> +<tr> + <td>——, to souse</td> + <td class="tdr"><a href="#Mackarel_to_souse">73</a></td> +</tr> +<tr> + <td>—— pie</td> + <td class="tdr"><a href="#Mackarel_Pie">ib.</a></td> +</tr> +<tr> + <td>Mullet, to boil</td> + <td class="tdr"><a href="#Mullet_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, to broil</td> + <td class="tdr"><a href="#Mullet_to_broil">ib.</a></td> +</tr> +<tr> + <td>——, to fry</td> + <td class="tdr"><a href="#Mullet_to_fry">ib.</a></td> +</tr> +<tr> + <td>Oysters, to stew</td> + <td class="tdr"><a href="#Oysters_to_stew">ib.</a></td> +</tr> +<tr> + <td>——, ragout</td> + <td class="tdr"><a href="#Oysters_ragout_of">74</a></td> +</tr> +<tr> + <td>——, to pickle</td> + <td class="tdr"><a href="#Oysters_to_pickle">ib.</a></td> +</tr> +<tr> + <td>—— patés</td> + <td class="tdr"><a href="#Oyster_Pates_No_1">ib.</a></td> +</tr> +<tr> + <td>Oyster loaves</td> + <td class="tdr"><a href="#Oyster_Loaves">75</a></td> +</tr> +<tr> + <td>—— pie</td> + <td class="tdr"><a href="#Oyster_Pie">ib.</a></td> +</tr> +<tr> + <td>Perch, to fricassee</td> + <td class="tdr"><a href="#Perch_to_fricassee">76</a></td> +</tr> +<tr> + <td>Pike, to dress</td> + <td class="tdr"><a href="#Pike_to_dress">ib.</a></td> +</tr> +<tr> + <td>——, stuffed, to boil</td> + <td class="tdr"><a href="#Pike_stuffed_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, to boil à-la-Française</td> + <td class="tdr"><a href="#Pike_to_boil_a-la-Francaise">ib.</a></td> +</tr> +<tr> + <td>——, to broil</td> + <td class="tdr"><a href="#Pike_to_broil">ib.</a></td> +</tr> +<tr> + <td>——, in Court Bouillon</td> + <td class="tdr"><a href="#Pike_in_Court_Bouillon">77</a></td> +</tr> +<tr> + <td>——, fricandeau</td> + <td class="tdr"><a href="#Pike_Fricandeau">ib.</a></td> +</tr> +<tr> + <td>——, German way of dressing</td> + <td class="tdr"><a href="#Pike_German_way">ib.</a></td> +</tr> +<tr> + <td>——, to pot</td> + <td class="tdr"><a href="#Pike_to_pot">ib.</a></td> +</tr> +<tr> + <td>——, to roast</td> + <td class="tdr"><a href="#Pike_to_roast">78</a></td> +</tr> +<tr> + <td>——, au souvenir</td> + <td class="tdr"><a href="#Pike_au_Souvenir">ib.</a></td> +</tr> +<tr> + <td>——, à la Tatare</td> + <td class="tdr"><a href="#Pike_a_la_Tatare">ib.</a></td> +</tr> +<tr> + <td>Salmon, to dress</td> + <td class="tdr"><a href="#Fresh_Salmon_to_dress">ib.</a></td> +</tr> +<tr> + <td>——, en caisses</td> + <td class="tdr"><a href="#Salmon_to_dress">ib.</a></td> +</tr> +<tr> + <td>——, à la poële</td> + <td class="tdr"><a href="#Salmon_a_la_Poelle">79</a></td> +</tr> +<tr> + <td>Scallops</td> + <td class="tdr"><a href="#Scallops">ib.</a></td> +</tr> +<tr> + <td>Shrimps, to pot</td> + <td class="tdr"><a href="#Shrimps_to_pot">ib.</a></td> +</tr> +<tr> + <td>Smelts, to fry</td> + <td class="tdr"><a href="#Smelts_to_fry">ib.</a></td> +</tr> +<tr> + <td>——, to pickle</td> + <td class="tdr"><a href="#Smelts_to_pickle">ib.</a></td> +</tr> +<tr> + <td>——, to pot</td> + <td class="tdr"><a href="#Smelts_to_pot">80</a></td> +</tr> +<tr> + <td>Soles, to boil</td> + <td class="tdr"><a href="#Soles_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, to boil à-la-Française</td> + <td class="tdr"><a href="#Soles_to_boil_a-la-Francaise">ib.</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Soles_to_stew">ib.</a></td> +</tr> +<tr> + <td>Water Souchi</td> + <td class="tdr"><a href="#Water_Souchi">ib.</a></td> +</tr> +<tr> + <td>Sprats, to bake</td> + <td class="tdr"><a href="#Sprats_to_bake">81</a></td> +</tr> +<tr> + <td>Sturgeon, to roast</td> + <td class="tdr"><a href="#Sturgeon_to_roast">ib.</a></td> +</tr> +<tr> + <td>Turbot, to dress</td> + <td class="tdr"><a href="#Turbot_to_dress">ib.</a></td> +</tr> +<tr> + <td>——, plain boiled</td> + <td class="tdr"><a href="#Turbot_plain_boiled">82</a></td> +</tr> +<tr> + <td>——, to boil</td> + <td class="tdr"><a href="#Turbot_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, to boil in gravy</td> + <td class="tdr"><a href="#Turbot_to_boil_in_Gravy">ib.</a></td> +</tr> +<tr> + <td>——, to boil in Court Bouillon with capers</td> + <td class="tdr"><a href="#Turbot_to_boil_in_Court_Bouillon">ib.</a></td> +</tr> +<tr> + <td>——, to fry</td> + <td class="tdr"><a href="#Turbot_to_fry">83</a></td> +</tr> +<tr> + <td>—— or barbel, glazed</td> + <td class="tdr"><a href="#Turbot_or_Barbel_glazed">ib.</a></td> +</tr> +<tr> + <td>——, en gras</td> + <td class="tdr"><a href="#Turbot_to_dress_en_gras">ib.</a></td> +</tr> +<tr> + <td>——, or barbel, en maigre</td> + <td class="tdr"><a href="#Turbot_or_Barbel_to_dress_en_maigre">ib.</a></td> +</tr> +<tr> + <td>Turtle, to dress</td> + <td class="tdr"><a href="#Turtle_to_dress">84</a></td> +</tr> +<tr> + <td>Whiting, to dry</td> + <td class="tdr"><a href="#Whiting_to_dry">ib.</a></td> +</tr> +<tr> + <td class="chaps" colspan="2"><a href="#MADE_DISHES">MADE DISHES.</a></td> +</tr> +<tr> + <td>Asparagus forced in French rolls</td> + <td class="tdr"><a href="#Asparagus_forced_in_French_Rolls">85</a></td> +</tr> +<tr> + <td>Eggs, to dress</td> + <td class="tdr"><a href="#Eggs_to_dress">ib.</a></td> +</tr> +<tr> + <td>——, buttered</td> + <td class="tdr"><a href="#Eggs_buttered_No_1">ib.</a></td> +</tr> +<tr> + <td>——, Scotch</td> + <td class="tdr"><a href="#Eggs_Scotch">86</a></td> +</tr> +<tr> + <td>——, for second course</td> + <td class="tdr"><a href="#Eggs_for_second_Course">ib.</a></td> +</tr> +<tr> + <td>——, to fry as round as balls</td> + <td class="tdr"><a href="#Eggs_to_fry_as_round_as_Balls">ib.</a></td> +</tr> +<tr> + <td>——, fricassee of</td> + <td class="tdr"><a href="#Eggs_fricassee_of">ib.</a></td> +</tr> +<tr> + <td>——, à la crême</td> + <td class="tdr"><a href="#Eggs_a_la_Creme">ib.</a></td> +</tr> +<tr> + <td>Ham, essence of</td> + <td class="tdr"><a href="#Ham_essence_of">87</a></td> +</tr> +<tr> + <td>Maccaroni in a mould of pie-crust</td> + <td class="tdr"><a href="#Maccaroni_in_a_mould_of_Pie_Crust">ib.</a></td> +</tr> +<tr> + <td>——</td> + <td class="tdr"><a href="#Maccaroni_to_dress">ib.</a></td> +</tr> +<tr> + <td>Omelets</td> + <td class="tdr"><a href="#Omelets">89</a></td> +</tr> +<tr> + <td>——, asparagus</td> + <td class="tdr"><a href="#Asparagus_Omelet">90</a></td> +</tr> +<tr> + <td>——, French</td> + <td class="tdr"><a href="#A_French_Omelet">ib.</a></td> +</tr> +<tr> + <td>Ragout for made dishes</td> + <td class="tdr"><a href="#Ragout_for_made_dishes">ib.</a></td> +</tr> +<tr> + <td>Trouhindella</td> + <td class="tdr"><a href="#Trouhindella">ib.</a></td> +</tr> +<tr> + <td class="chaps" colspan="2"><a href="#MEATS_AND_VEGETABLES">MEATS AND VEGETABLES.</a></td> +</tr> +<tr> + <td>Artichokes, to fricassee</td> + <td class="tdr"><a href="#Artichokes_to_fricassee">91</a></td> +</tr> +<tr> + <td>Bacon, to cure</td> + <td class="tdr"><a href="#Bacon_to_cure_No_1">ib.</a></td> +</tr> +<tr> + <td>Barbicue</td> + <td class="tdr"><a href="#Barbicue">ib.</a></td> +</tr> +<tr> + <td>Beef, alamode</td> + <td class="tdr"><a href="#Alamode_Beef_No_1">92</a></td> +</tr> +<tr> + <td>—— —— in the French manner</td> + <td class="tdr"><a href="#Alamode_Beef_in_the_French_manner">ib.</a></td> +</tr> +<tr> + <td>——, rump, with onions</td> + <td class="tdr"><a href="#Rump_of_Beef_with_onions">93</a></td> +</tr> +<tr> + <td>——, rump, to bake</td> + <td class="tdr"><a href="#Rump_of_Beef_to_bake">ib.</a></td> +</tr> +<tr> + <td>——, rump, cardinal fashion</td> + <td class="tdr"><a href="#Rump_of_Beef_cardinal_fashion">ib.</a></td> +</tr> +<tr> + <td>——, sausage fashion</td> + <td class="tdr"><a href="#Beef_sausage_fashion">94</a></td> +</tr> +<tr> + <td>——, ribs and sirloin</td> + <td class="tdr"><a href="#Ribs_and_Sirloin_of_Beef">ib.</a></td> +</tr> +<tr> + <td>——, ribs, en papillotes</td> + <td class="tdr"><a href="#Rib_of_Beef_en_papillotes">ib.</a></td> +</tr> +<tr> + <td>——, brisket, stewed German fashion</td> + <td class="tdr"><a href="#Brisket_of_Beef_stewed_German_Fashion">95</a></td> +</tr> +<tr> + <td>——, to bake</td> + <td class="tdr"><a href="#Beef_to_bake">ib.</a></td> +</tr> +<tr> + <td>——, bouilli</td> + <td class="tdr"><a href="#Beef_bouilli">ib.</a></td> +</tr> +<tr> + <td>——, relishing</td> + <td class="tdr"><a href="#Relishing_Beef">96</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Beef_to_stew">ib.</a></td> +</tr> +<tr> + <td>——, cold, to dress</td> + <td class="tdr"><a href="#Cold_Beef_to_dress">97</a></td> +</tr> +<tr> + <td>——, cold boiled, to dress</td> + <td class="tdr"><a href="#Cold_Boiled_Beef_to_dress">ib.</a></td> +</tr> +<tr> + <td>——, cold, to pot</td> + <td class="tdr"><a href="#Cold_Beef_to_pot">ib.</a></td> +</tr> +<tr> + <td>—— steaks, to broil</td> + <td class="tdr"><a href="#Beef_Steaks_to_broil">ib.</a></td> +</tr> +<tr> + <td>—— —— and oysters</td> + <td class="tdr"><a href="#Beef_Steaks_and_Oysters">98</a></td> +</tr> +<tr> + <td>—— (rump steaks) broiled, with onion gravy</td> + <td class="tdr"><a href="#Rump_Steaks_broiled_with_Onion_Gravy">ib.</a></td> +</tr> +<tr> + <td><span class='pagenum'><a name="Page_ix" id="Page_ix">[ix]</a></span>—— steaks, to stew</td> + <td class="tdr"><a href="#Beef_Steaks_to_stew">98</a></td> +</tr> +<tr> + <td>—— olives</td> + <td class="tdr"><a href="#Beef_Olives">99</a></td> +</tr> +<tr> + <td>——, pickle for</td> + <td class="tdr"><a href="#Pickle_for_Beef">ib.</a></td> +</tr> +<tr> + <td>——, to salt</td> + <td class="tdr"><a href="#Beef_to_salt">ib.</a></td> +</tr> +<tr> + <td>——, to dry</td> + <td class="tdr"><a href="#Beef_to_dry">100</a></td> +</tr> +<tr> + <td>——, hung</td> + <td class="tdr"><a href="#Hung_Beef_No_1">ib.</a></td> +</tr> +<tr> + <td>——, for scraping</td> + <td class="tdr"><a href="#Beef_for_scraping">101</a></td> +</tr> +<tr> + <td>——, Italian</td> + <td class="tdr"><a href="#Italian_Beef">ib.</a></td> +</tr> +<tr> + <td>——, red</td> + <td class="tdr"><a href="#Red_Beef">ib.</a></td> +</tr> +<tr> + <td>——, collar of</td> + <td class="tdr"><a href="#Collar_of_Beef">102</a></td> +</tr> +<tr> + <td>Bisquet, to make</td> + <td class="tdr"><a href="#Bisquet_to_make">ib.</a></td> +</tr> +<tr> + <td>Boar’s-head, to dress whole</td> + <td class="tdr"><a href="#Boars_Head_to_dress_whole">103</a></td> +</tr> +<tr> + <td>Brawn, to keep</td> + <td class="tdr"><a href="#Brawn_to_keep">ib.</a></td> +</tr> +<tr> + <td>Hog’s-head, like brawn</td> + <td class="tdr"><a href="#Hogs_head_like_Brawn">ib.</a></td> +</tr> +<tr> + <td>Mock-brawn</td> + <td class="tdr"><a href="#Mock_Brawn">ib.</a></td> +</tr> +<tr> + <td>Cabbage, farced</td> + <td class="tdr"><a href="#Cabbage_farced">104</a></td> +</tr> +<tr> + <td>Calf’s-head</td> + <td class="tdr"><a href="#Calfs_Head">ib.</a></td> +</tr> +<tr> + <td>——, like turtle</td> + <td class="tdr"><a href="#Calfs_Head_to_dress_like_Turtle">ib.</a></td> +</tr> +<tr> + <td>——, to hash</td> + <td class="tdr"><a href="#Calfs_Head_to_hash_No_1">105</a></td> +</tr> +<tr> + <td>——, fricassee</td> + <td class="tdr"><a href="#Calfs_Head_fricassee">106</a></td> +</tr> +<tr> + <td>——, to pickle</td> + <td class="tdr"><a href="#Calfs_Head_to_pickle">ib.</a></td> +</tr> +<tr> + <td>—— liver</td> + <td class="tdr"><a href="#Calfs_Liver">107</a></td> +</tr> +<tr> + <td>Cauliflowers with white sauce</td> + <td class="tdr"><a href="#Cauliflowers_with_White_Sauce">ib.</a></td> +</tr> +<tr> + <td>Celery, to stew</td> + <td class="tdr"><a href="#Celery_to_stew">ib.</a></td> +</tr> +<tr> + <td>—— à-la-crême</td> + <td class="tdr"><a href="#Celery_a_la_Creme">ib.</a></td> +</tr> +<tr> + <td>Collops, Scotch</td> + <td class="tdr"><a href="#Scotch_Collops">ib.</a></td> +</tr> +<tr> + <td>——, brown Scotch</td> + <td class="tdr"><a href="#Scotch_Collops_brown">108</a></td> +</tr> +<tr> + <td>——, white</td> + <td class="tdr"><a href="#Collops_White_No_1">ib.</a></td> +</tr> +<tr> + <td>——, to mince</td> + <td class="tdr"><a href="#Collops_to_mince">109</a></td> +</tr> +<tr> + <td>—— of cold beef</td> + <td class="tdr"><a href="#Collops_of_cold_beef">ib.</a></td> +</tr> +<tr> + <td>Cucumbers, to stew</td> + <td class="tdr"><a href="#Cucumbers_to_stew">ib.</a></td> +</tr> +<tr> + <td>Curry-powder</td> + <td class="tdr"><a href="#Curry_Powder_No_1">ib.</a></td> +</tr> +<tr> + <td>——, Indian</td> + <td class="tdr"><a href="#Curry_Indian_No_1">110</a></td> +</tr> +<tr> + <td>Farcie</td> + <td class="tdr"><a href="#Farcie_to_make">112</a></td> +</tr> +<tr> + <td>Forcemeat</td> + <td class="tdr"><a href="#Forcemeat_to_make_No_1">ib.</a></td> +</tr> +<tr> + <td>Fricandeau</td> + <td class="tdr"><a href="#Fricandeau">113</a></td> +</tr> +<tr> + <td>Ham, to cure</td> + <td class="tdr"><a href="#Ham_to_cure_No_1">ib.</a></td> +</tr> +<tr> + <td>——, Westphalia, to cure</td> + <td class="tdr"><a href="#Westphalia_Ham_to_cure_No_1">117</a></td> +</tr> +<tr> + <td>——, English, to make like Westphalia</td> + <td class="tdr"><a href="#English_Hams_to_make_like_Westphalia_No_1">119</a></td> +</tr> +<tr> + <td>——, green</td> + <td class="tdr"><a href="#Green_Hams">120</a></td> +</tr> +<tr> + <td>——, to prepare for dressing without soaking</td> + <td class="tdr"><a href="#Ham_to_prepare_for_dressing_without_soaking">ib.</a></td> +</tr> +<tr> + <td>——, to dress</td> + <td class="tdr"><a href="#Ham_to_dress">ib.</a></td> +</tr> +<tr> + <td>——, to roast</td> + <td class="tdr"><a href="#Ham_to_roast">121</a></td> +</tr> +<tr> + <td>——, entrée of</td> + <td class="tdr"><a href="#Ham_entree_of">ib.</a></td> +</tr> +<tr> + <td>——, toasts</td> + <td class="tdr"><a href="#Ham_toasts">ib.</a></td> +</tr> +<tr> + <td>—— and chicken, to pot</td> + <td class="tdr"><a href="#Ham_and_Chicken_to_pot">ib.</a></td> +</tr> +<tr> + <td>Herb sandwiches</td> + <td class="tdr"><a href="#Herb_sandwiches">122</a></td> +</tr> +<tr> + <td>Hog’s puddings, black</td> + <td class="tdr"><a href="#Hogs_Puddings_Black_No_1">ib.</a></td> +</tr> +<tr> + <td>—— ——, white</td> + <td class="tdr"><a href="#Hogs_Puddings_White_No_1">ib.</a></td> +</tr> +<tr> + <td>Kabob, an Indian ragout</td> + <td class="tdr"><a href="#Kabob">123</a></td> +</tr> +<tr> + <td>Lamb, leg, to boil</td> + <td class="tdr"><a href="#Leg_of_Lamb_to_boil">124</a></td> +</tr> +<tr> + <td>—— ——, with forcemeat</td> + <td class="tdr"><a href="#Leg_of_Lamb_with_forcemeat">ib.</a></td> +</tr> +<tr> + <td>——, shoulder of, grilled</td> + <td class="tdr"><a href="#Shoulder_of_Lamb_grilled">ib.</a></td> +</tr> +<tr> + <td>——, to ragout</td> + <td class="tdr"><a href="#Lamb_to_ragout">ib.</a></td> +</tr> +<tr> + <td>——, to fricassee</td> + <td class="tdr"><a href="#Lamb_to_fricassee">ib.</a></td> +</tr> +<tr> + <td>Meat, miscellaneous directions respecting</td> + <td class="tdr"><a href="#Miscellaneous_directions_respecting_Meat">125</a></td> +</tr> +<tr> + <td>——, general rules for roasting and boiling</td> + <td class="tdr"><a href="#Meat_general_rule_for_roasting_and_boiling">ib.</a></td> +</tr> +<tr> + <td>——, half roasted or under done</td> + <td class="tdr"><a href="#Meat_half-roasted_or_under-done">ib.</a></td> +</tr> +<tr> + <td>Mustard to make</td> + <td class="tdr"><a href="#Mustard_to_make">126</a></td> +</tr> +<tr> + <td>Mutton, chine, to roast</td> + <td class="tdr"><a href="#Chine_of_Mutton_to_roast">ib.</a></td> +</tr> +<tr> + <td>—— chops, to stew</td> + <td class="tdr"><a href="#Mutton_chops_to_stew">ib.</a></td> +</tr> +<tr> + <td>—— cutlets</td> + <td class="tdr"><a href="#Mutton_cutlets">ib.</a></td> +</tr> +<tr> + <td>—— ——, with onion sauce</td> + <td class="tdr"><a href="#Mutton_cutlets_with_onion_sauce">ib.</a></td> +</tr> +<tr> + <td>—— hams, to make</td> + <td class="tdr"><a href="#Mutton_hams_to_make">127</a></td> +</tr> +<tr> + <td>——, haricot</td> + <td class="tdr"><a href="#Haricot_Mutton">127</a></td> +</tr> +<tr> + <td>——, leg</td> + <td class="tdr"><a href="#Leg_of_Mutton">ib.</a></td> +</tr> +<tr> + <td>——, leg, in the French fashion</td> + <td class="tdr"><a href="#Leg_of_Mutton_in_the_French_fashion">ib.</a></td> +</tr> +<tr> + <td>——, or beef, leg, to hash</td> + <td class="tdr"><a href="#Leg_of_Mutton_or_Beef_to_hash">128</a></td> +</tr> +<tr> + <td>——, loin, to stew</td> + <td class="tdr"><a href="#Loin_of_Mutton_to_stew">ib.</a></td> +</tr> +<tr> + <td>——, neck, to roast</td> + <td class="tdr"><a href="#Neck_of_Mutton_to_roast">ib.</a></td> +</tr> +<tr> + <td>——, neck, to boil</td> + <td class="tdr"><a href="#Neck_of_Mutton_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, neck, to fry</td> + <td class="tdr"><a href="#Neck_of_Mutton_to_fry">129</a></td> +</tr> +<tr> + <td>——, saddle, and kidneys</td> + <td class="tdr"><a href="#Saddle_of_Mutton_and_Kidneys">ib.</a></td> +</tr> +<tr> + <td>——, shoulder, to roast in blood</td> + <td class="tdr"><a href="#Shoulder_of_Mutton_to_roast_in_blood">ib.</a></td> +</tr> +<tr> + <td>——, shoulder or leg, with oysters</td> + <td class="tdr"><a href="#Shoulder_or_Leg_of_Mutton_with_Oysters">ib.</a></td> +</tr> +<tr> + <td>——, roasted, with stewed cucumbers</td> + <td class="tdr"><a href="#Roasted_Mutton_with_stewed_Cucumbers">ib.</a></td> +</tr> +<tr> + <td>——, to eat like venison</td> + <td class="tdr"><a href="#Mutton_to_eat_like_Venison">130</a></td> +</tr> +<tr> + <td>——, in epigram</td> + <td class="tdr"><a href="#Mutton_in_epigram">ib.</a></td> +</tr> +<tr> + <td>Mushrooms to stew brown</td> + <td class="tdr"><a href="#Mushrooms_to_stew_brown">ib.</a></td> +</tr> +<tr> + <td>Newmarket John</td> + <td class="tdr"><a href="#Newmarket_John">ib.</a></td> +</tr> +<tr> + <td>Ox-cheek to stew</td> + <td class="tdr"><a href="#Ox-cheek_to_stew">ib.</a></td> +</tr> +<tr> + <td>Ox-tail ragout</td> + <td class="tdr"><a href="#Ox-tail_ragout">131</a></td> +</tr> +<tr> + <td>Peas to stew</td> + <td class="tdr"><a href="#Peas_to_stew">ib.</a></td> +</tr> +<tr> + <td>——, green, to keep till Christmas</td> + <td class="tdr"><a href="#Green_Peas_to_keep_till_Christmas">132</a></td> +</tr> +<tr> + <td>Pickle, red, for any meat</td> + <td class="tdr"><a href="#Red_Pickle_for_any_meat">ib.</a></td> +</tr> +<tr> + <td>Pie, beef-steak</td> + <td class="tdr"><a href="#Beef_Steak_Pie">ib.</a></td> +</tr> +<tr> + <td>——, calf’s-head</td> + <td class="tdr"><a href="#Calfs_Head_Pie">ib.</a></td> +</tr> +<tr> + <td>——, mutton or grass-lamb</td> + <td class="tdr"><a href="#Mutton_or_Grass_Lamb_Pie">ib.</a></td> +</tr> +<tr> + <td>——, veal</td> + <td class="tdr"><a href="#Veal_Pie_common">133</a></td> +</tr> +<tr> + <td>——, veal and ham</td> + <td class="tdr"><a href="#Veal_and_Ham_Pie">ib.</a></td> +</tr> +<tr> + <td>——, veal olive</td> + <td class="tdr"><a href="#Veal_Olive_Pie">ib.</a></td> +</tr> +<tr> + <td>——, beef olive</td> + <td class="tdr"><a href="#Beef_Olive_Pie">ib.</a></td> +</tr> +<tr> + <td>Pig, to barbicue</td> + <td class="tdr"><a href="#Pig_to_barbicue">ib.</a></td> +</tr> +<tr> + <td>——, to collar</td> + <td class="tdr"><a href="#Pig_to_collar">ib.</a></td> +</tr> +<tr> + <td>——, to collar in colours</td> + <td class="tdr"><a href="#Pig_to_collar_in_colours">134</a></td> +</tr> +<tr> + <td>——, to pickle or souse</td> + <td class="tdr"><a href="#Another_Pork_to_pickle">ib.</a></td> +</tr> +<tr> + <td>——, to roast</td> + <td class="tdr"><a href="#Pig_to_roast">ib.</a></td> +</tr> +<tr> + <td>——, to dress lamb-fashion</td> + <td class="tdr"><a href="#Pig_to_dress_lamb_fashion">ib.</a></td> +</tr> +<tr> + <td>Pigs’-feet and ears, fricassee of</td> + <td class="tdr"><a href="#Pigs_Feet_and_Ears_fricassee_of">135</a></td> +</tr> +<tr> + <td>—— —— —— ——, ragout of</td> + <td class="tdr"><a href="#Pigs_Feet_and_Ears_ragout_of">ib.</a></td> +</tr> +<tr> + <td>Pig’s-head, to roll</td> + <td class="tdr"><a href="#Pigs_Head_to_roll">ib.</a></td> +</tr> +<tr> + <td>Pilaw, an Indian dish</td> + <td class="tdr"><a href="#Pilaw">ib.</a></td> +</tr> +<tr> + <td>Pork, to collar</td> + <td class="tdr"><a href="#Pork_to_collar">136</a></td> +</tr> +<tr> + <td>——, to pickle</td> + <td class="tdr"><a href="#Pork_to_pickle">ib.</a></td> +</tr> +<tr> + <td>——, chine, to stuff or roast</td> + <td class="tdr"><a href="#Chine_of_Pork_to_stuff_and_roast">ib.</a></td> +</tr> +<tr> + <td>—— cutlets</td> + <td class="tdr"><a href="#Pork_Cutlets">137</a></td> +</tr> +<tr> + <td>——, gammon, to roast</td> + <td class="tdr"><a href="#Gammon_to_roast">ib.</a></td> +</tr> +<tr> + <td>——, leg, to broil</td> + <td class="tdr"><a href="#Leg_of_Pork_to_broil">ib.</a></td> +</tr> +<tr> + <td>——, spring, to roast</td> + <td class="tdr"><a href="#Spring_of_Pork_to_roast">ib.</a></td> +</tr> +<tr> + <td>Potatoes, to boil</td> + <td class="tdr"><a href="#Potatoes_to_boil_No_1">ib.</a></td> +</tr> +<tr> + <td>——, to bake</td> + <td class="tdr"><a href="#Potatoes_to_bake">138</a></td> +</tr> +<tr> + <td>Potato balls</td> + <td class="tdr"><a href="#Potato_balls">ib.</a></td> +</tr> +<tr> + <td>Potatoes, croquets of</td> + <td class="tdr"><a href="#Croquets_of_Potatoes">ib.</a></td> +</tr> +<tr> + <td>——, to fry</td> + <td class="tdr"><a href="#Potatoes_to_fry">ib.</a></td> +</tr> +<tr> + <td>——, to mash</td> + <td class="tdr"><a href="#Potatoes_to_mash">139</a></td> +</tr> +<tr> + <td>——, French way of cooking</td> + <td class="tdr"><a href="#Potatoes_French_way_of_cooking">ib.</a></td> +</tr> +<tr> + <td>——, à-la-maitre d’hotel</td> + <td class="tdr"><a href="#Potatoes_a-la-Maitre_dhotel">ib.</a></td> +</tr> +<tr> + <td>Rice to boil</td> + <td class="tdr"><a href="#Rice_to_boil">ib.</a></td> +</tr> +<tr> + <td>Rissoles</td> + <td class="tdr"><a href="#Rissoles_No_1">ib.</a></td> +</tr> +<tr> + <td>Rice</td> + <td class="tdr"><a href="#Rice">140</a></td> +</tr> +<tr> + <td>Robinson, to make a</td> + <td class="tdr"><a href="#A_Robinson_to_make">141</a></td> +</tr> +<tr> + <td>Salad, to dress</td> + <td class="tdr"><a href="#Salad_to_dress">ib.</a></td> +</tr> +<tr> + <td>Sausages, Bologna</td> + <td class="tdr"><a href="#Bologna_Sausages">ib.</a></td> +</tr> +<tr> + <td>——, English</td> + <td class="tdr"><a href="#English_Sausages">ib.</a></td> +</tr> +<tr> + <td>——, Oxford</td> + <td class="tdr"><a href="#Oxford_Sausages">142</a></td> +</tr> +<tr> + <td>——, for Scotch collops</td> + <td class="tdr"><a href="#Sausages_for_Scotch_collops">ib.</a></td> +</tr> +<tr> + <td>——, veal</td> + <td class="tdr"><a href="#Veal_Sausages">ib.</a></td> +</tr> +<tr> + <td>——, without skins</td> + <td class="tdr"><a href="#Sausages_without_skins">143</a></td> +</tr> +<tr> + <td>Spinach, the best mode of dressing</td> + <td class="tdr"><a href="#Spinach_the_best_mode_of_dressing">ib.</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Spinach_to_stew">ib.</a></td> +</tr> +<tr> + <td>Sweetbreads, ragout of</td> + <td class="tdr"><a href="#Sweetbreads_ragout_of">144</a></td> +</tr> +<tr> + <td><span class='pagenum'><a name="Page_x" id="Page_x">[x]</a></span>Savoury toasts, to relish wine</td> + <td class="tdr"><a href="#Savoury_Toasts_to_relish_Wine">144</a></td> +</tr> +<tr> + <td>Tomato, to eat with roast meat</td> + <td class="tdr"><a href="#Tomata_to_eat_with_roast_meat">145</a></td> +</tr> +<tr> + <td>Tongues, to cure</td> + <td class="tdr"><a href="#Tongues_to_cure_No_1">ib.</a></td> +</tr> +<tr> + <td>——, to smoke</td> + <td class="tdr"><a href="#Tongue_to_smoke">146</a></td> +</tr> +<tr> + <td>——, to bake</td> + <td class="tdr"><a href="#Tongue_to_bake">ib.</a></td> +</tr> +<tr> + <td>——, to boil</td> + <td class="tdr"><a href="#Tongue_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, to pot</td> + <td class="tdr"><a href="#Tongue_to_pot">ib.</a></td> +</tr> +<tr> + <td>—— and udder to roast</td> + <td class="tdr"><a href="#Tongue_and_Udder_to_roast">147</a></td> +</tr> +<tr> + <td>——, sheep’s, or any other, with oysters</td> + <td class="tdr"><a href="#Sheeps_Tongue_or_any_other_with_Oysters">ib.</a></td> +</tr> +<tr> + <td>Tripe, to dress</td> + <td class="tdr"><a href="#Tripe_to_dress">ib.</a></td> +</tr> +<tr> + <td>——, to fricassee</td> + <td class="tdr"><a href="#Tripe_to_fricassee">ib.</a></td> +</tr> +<tr> + <td>Truffles and morels, to stew</td> + <td class="tdr"><a href="#Truffles_and_Morels_to_stew">ib.</a></td> +</tr> +<tr> + <td>Veal, to boil</td> + <td class="tdr"><a href="#Veal_to_boil">148</a></td> +</tr> +<tr> + <td>——, to collar</td> + <td class="tdr"><a href="#Veal_to_collar">ib.</a></td> +</tr> +<tr> + <td>——, to roast</td> + <td class="tdr"><a href="#Veal_to_roast">ib.</a></td> +</tr> +<tr> + <td>——, roasted, ragout of</td> + <td class="tdr"><a href="#Veal_roasted_ragout_of">ib.</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Veal_to_stew">149</a></td> +</tr> +<tr> + <td>——, with rice, to stew</td> + <td class="tdr"><a href="#Veal_with_Rice_to_stew">ib.</a></td> +</tr> +<tr> + <td>——, served in paper</td> + <td class="tdr"><a href="#Veal_served_in_paper">ib.</a></td> +</tr> +<tr> + <td>——, bombarded</td> + <td class="tdr"><a href="#Bombarded_Veal">ib.</a></td> +</tr> +<tr> + <td>—— balls</td> + <td class="tdr"><a href="#Veal_Balls">150</a></td> +</tr> +<tr> + <td>——, breast</td> + <td class="tdr"><a href="#Breast_of_Veal">ib.</a></td> +</tr> +<tr> + <td>——, breast, with cabbage and bacon</td> + <td class="tdr"><a href="#Breast_of_Veal_with_Cabbage_and_Bacon">ib.</a></td> +</tr> +<tr> + <td>——, breast, en fricandeau</td> + <td class="tdr"><a href="#Breast_of_Veal_en_fricandeau">ib.</a></td> +</tr> +<tr> + <td>——, breast, glazed brown</td> + <td class="tdr"><a href="#Breast_of_Veal_glazed_brown">ib.</a></td> +</tr> +<tr> + <td>——, breast, stewed with peas</td> + <td class="tdr"><a href="#Another_Breast_of_Veal_to_stew_with_Peas">151</a></td> +</tr> +<tr> + <td>——, breast, ragout</td> + <td class="tdr"><a href="#Breast_of_Veal_ragout">ib.</a></td> +</tr> +<tr> + <td>—— collops, with oysters</td> + <td class="tdr"><a href="#Veal_Collops_with_Oysters">151</a></td> +</tr> +<tr> + <td>—— collops, with white sauce</td> + <td class="tdr"><a href="#Veal_Collops_with_white_sauce">152</a></td> +</tr> +<tr> + <td>—— cutlets, to dress</td> + <td class="tdr"><a href="#Veal_Cutlets_to_dress">ib.</a></td> +</tr> +<tr> + <td>—— cutlets, larded</td> + <td class="tdr"><a href="#Veal_Cutlets_larded">ib.</a></td> +</tr> +<tr> + <td>——, fillet, to farce or roast</td> + <td class="tdr"><a href="#Fillet_of_Veal_to_farce_or_roast">ib.</a></td> +</tr> +<tr> + <td>——, fillet, to boil</td> + <td class="tdr"><a href="#Fillet_of_Veal_to_boil">153</a></td> +</tr> +<tr> + <td>——, half a fillet, to stew</td> + <td class="tdr"><a href="#Half_a_Fillet_of_Veal_to_stew">ib.</a></td> +</tr> +<tr> + <td>——, knuckle, white</td> + <td class="tdr"><a href="#Knuckle_of_Veal_white">ib.</a></td> +</tr> +<tr> + <td>——, knuckle, ragout</td> + <td class="tdr"><a href="#Knuckle_of_Veal_ragout">ib.</a></td> +</tr> +<tr> + <td>——, leg, and bacon, to boil</td> + <td class="tdr"><a href="#Leg_of_Veal_and_Bacon_to_boil">154</a></td> +</tr> +<tr> + <td>——, loin, to roast</td> + <td class="tdr"><a href="#Loin_of_Veal_to_roast">ib.</a></td> +</tr> +<tr> + <td>——, loin, to roast with herbs</td> + <td class="tdr"><a href="#Loin_of_Veal_to_roast_with_herbs">ib.</a></td> +</tr> +<tr> + <td>——, loin, fricassee of</td> + <td class="tdr"><a href="#Loin_of_Veal_fricassee_of">ib.</a></td> +</tr> +<tr> + <td>——, loin, bechamel</td> + <td class="tdr"><a href="#Loin_of_Veal_Bechamel">155</a></td> +</tr> +<tr> + <td>——, neck, stewed with celery</td> + <td class="tdr"><a href="#Neck_of_Veal_stewed_with_Celery">ib.</a></td> +</tr> +<tr> + <td>—— olives</td> + <td class="tdr"><a href="#Veal_Olives_No_1">ib.</a></td> +</tr> +<tr> + <td>—— rumps</td> + <td class="tdr"><a href="#Veal_Rumps">156</a></td> +</tr> +<tr> + <td>——, shoulder, to stew</td> + <td class="tdr"><a href="#Shoulder_of_Veal_to_stew">ib.</a></td> +</tr> +<tr> + <td>—— steaks</td> + <td class="tdr"><a href="#Veal_Steaks">ib.</a></td> +</tr> +<tr> + <td>—— sweetbreads, to fry</td> + <td class="tdr"><a href="#Veal_Sweetbreads_to_fry">ib.</a></td> +</tr> +<tr> + <td>—— sweetbreads, to roast</td> + <td class="tdr"><a href="#Veal_Sweetbreads_to_roast">157</a></td> +</tr> +<tr> + <td>Vegetables, to stew</td> + <td class="tdr"><a href="#Vegetables_to_stew">ib.</a></td> +</tr> +<tr> + <td>Venison, haunch, to roast</td> + <td class="tdr"><a href="#Haunch_of_Venison_to_roast_No_1">ib.</a></td> +</tr> +<tr> + <td>——, to boil</td> + <td class="tdr"><a href="#Venison_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, haunch, to broil</td> + <td class="tdr"><a href="#Haunch_of_Venison_to_broil">158</a></td> +</tr> +<tr> + <td>——, to recover when tainted</td> + <td class="tdr"><a href="#Venison_to_recover_when_tainted">ib.</a></td> +</tr> +<tr> + <td>——, red deer, to pot</td> + <td class="tdr"><a href="#Red_Deer_Venison_to_pot">ib.</a></td> +</tr> +<tr> + <td>——, excellent substitute for</td> + <td class="tdr"><a href="#Venison_excellent_substitute_for">ib.</a></td> +</tr> +<tr> + <td>Water-cresses, to stew</td> + <td class="tdr"><a href="#Water_Cresses_to_stew">159</a></td> +</tr> +<tr> + <td class="chaps" colspan="2"><a href="#POULTRY">POULTRY.</a></td> +</tr> +<tr> + <td>Chicken, to make white</td> + <td class="tdr"><a href="#Chicken_to_make_white">161</a></td> +</tr> +<tr> + <td>——, to fricassee</td> + <td class="tdr"><a href="#Chicken_to_fricassee_No_1">ib.</a></td> +</tr> +<tr> + <td>——, white fricassee of</td> + <td class="tdr"><a href="#Chicken_white_fricassee_of">162</a></td> +</tr> +<tr> + <td>——, or fowl, cream of</td> + <td class="tdr"><a href="#Cream_of_Chicken_or_Fowl">163</a></td> +</tr> +<tr> + <td>——, to fry</td> + <td class="tdr"><a href="#Chickens_to_fry">ib.</a></td> +</tr> +<tr> + <td>——, to heat</td> + <td class="tdr"><a href="#Chickens_to_heat">ib.</a></td> +</tr> +<tr> + <td>——, dressed with peas</td> + <td class="tdr"><a href="#Chickens_dressed_with_Peas">ib.</a></td> +</tr> +<tr> + <td>—— and ham, ragout of</td> + <td class="tdr"><a href="#Chicken_and_Ham_ragout_of">ib.</a></td> +</tr> +<tr> + <td>——, or ham and veal patés</td> + <td class="tdr"><a href="#Chicken_or_Ham_and_Veal_pates">164</a></td> +</tr> +<tr> + <td>Duck, to boil</td> + <td class="tdr"><a href="#Duck_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, to boil à-la-Française</td> + <td class="tdr"><a href="#Duck_to_boil_a_la_Francaise">ib.</a></td> +</tr> +<tr> + <td>——, à-la-braise</td> + <td class="tdr"><a href="#Duck_a_la_braise">ib.</a></td> +</tr> +<tr> + <td>——, to hash</td> + <td class="tdr"><a href="#Duck_to_hash">165</a></td> +</tr> +<tr> + <td>——, to stew with cucumbers</td> + <td class="tdr"><a href="#Duck_to_stew_with_Cucumbers">ib.</a></td> +</tr> +<tr> + <td>——, to stew with peas</td> + <td class="tdr"><a href="#Duck_to_stew_with_Peas">ib.</a></td> +</tr> +<tr> + <td>Fowls, to fatten in a fortnight</td> + <td class="tdr"><a href="#Fowls_to_fatten_in_a_fortnight">ib.</a></td> +</tr> +<tr> + <td>——, to make tender</td> + <td class="tdr"><a href="#Fowl_to_make_tender">ib.</a></td> +</tr> +<tr> + <td>——, to roast with anchovies</td> + <td class="tdr"><a href="#Fowl_to_roast_with_Anchovies">ib.</a></td> +</tr> +<tr> + <td>——, with rice, called pilaw</td> + <td class="tdr"><a href="#Fowl_with_Rice_called_Pilaw">ib.</a></td> +</tr> +<tr> + <td>——, to hash</td> + <td class="tdr"><a href="#Fowl_to_hash">166</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Fowl_to_stew">ib.</a></td> +</tr> +<tr> + <td>Goose, to stuff</td> + <td class="tdr"><a href="#Goose_to_stuff">ib.</a></td> +</tr> +<tr> + <td>——, liver of, to dress</td> + <td class="tdr"><a href="#Gooses_liver_to_dress">ib.</a></td> +</tr> +<tr> + <td>Pigeons, to boil</td> + <td class="tdr"><a href="#Pigeons_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, to broil</td> + <td class="tdr"><a href="#Pigeons_to_broil">167</a></td> +</tr> +<tr> + <td>Pigeons, to jug</td> + <td class="tdr"><a href="#Pigeons_to_jug">167</a></td> +</tr> +<tr> + <td>——, to pot</td> + <td class="tdr"><a href="#Pigeons_to_pot">ib.</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Pigeons_to_stew_No_1">ib.</a></td> +</tr> +<tr> + <td>——, biscuit of</td> + <td class="tdr"><a href="#Pigeons_biscuit_of">168</a></td> +</tr> +<tr> + <td>——, en compote</td> + <td class="tdr"><a href="#Pigeons_en_compote_No_1">ib.</a></td> +</tr> +<tr> + <td>——, à la crapaudine</td> + <td class="tdr"><a href="#Pigeons_a_la_Crapaudine">169</a></td> +</tr> +<tr> + <td>——, in disguise</td> + <td class="tdr"><a href="#Pigeons_in_disguise">ib.</a></td> +</tr> +<tr> + <td>——, in fricandeau</td> + <td class="tdr"><a href="#Pigeons_in_fricandeau">ib.</a></td> +</tr> +<tr> + <td>——, aux poires</td> + <td class="tdr"><a href="#Pigeons_aux_Poires">170</a></td> +</tr> +<tr> + <td>——, pompeton of</td> + <td class="tdr"><a href="#Pigeons_Pompeton_of">ib.</a></td> +</tr> +<tr> + <td>——, au soleil</td> + <td class="tdr"><a href="#Pigeons_au_Soleil">ib.</a></td> +</tr> +<tr> + <td>——, à la Tatare, with cold sauce</td> + <td class="tdr"><a href="#Pigeons_a_la_Tatare">171</a></td> +</tr> +<tr> + <td>——, surtout of</td> + <td class="tdr"><a href="#Pigeons_Surtout_of">ib.</a></td> +</tr> +<tr> + <td>Poultry, tainted, to preserve</td> + <td class="tdr"><a href="#To_preserve_tainted_Poultry">ib.</a></td> +</tr> +<tr> + <td>Pullets, with oysters</td> + <td class="tdr"><a href="#Pullets_with_Oysters">ib.</a></td> +</tr> +<tr> + <td>——, to bone and farce</td> + <td class="tdr"><a href="#Pullets_to_bone_and_farce">172</a></td> +</tr> +<tr> + <td>Rabbits, to boil</td> + <td class="tdr"><a href="#Rabbits_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, to boil with onions</td> + <td class="tdr"><a href="#Rabbits_to_boil_with_Onions">ib.</a></td> +</tr> +<tr> + <td>——, brown fricassee of</td> + <td class="tdr"><a href="#Rabbits_brown_fricassee_of">ib.</a></td> +</tr> +<tr> + <td>——, white fricassee of</td> + <td class="tdr"><a href="#Rabbits_white_fricassee_of_No_1">ib.</a></td> +</tr> +<tr> + <td>Turkey, to boil</td> + <td class="tdr"><a href="#Turkey_to_boil">173</a></td> +</tr> +<tr> + <td>—— with oysters</td> + <td class="tdr"><a href="#Turkey_with_Oysters">ib.</a></td> +</tr> +<tr> + <td>—— à la daube</td> + <td class="tdr"><a href="#Turkey_a_la_Daube">ib.</a></td> +</tr> +<tr> + <td>——, roasted, delicate gravy for</td> + <td class="tdr"><a href="#Roasted_Turkey_delicate_Gravy_for">174</a></td> +</tr> +<tr> + <td>—— or veal stuffing</td> + <td class="tdr"><a href="#Turkey_or_Veal_stuffing">ib.</a></td> +</tr> +<tr> + <td class="chaps" colspan="2"><a href="#GAME">GAME.</a></td> +</tr> +<tr> + <td>Hare, to dress</td> + <td class="tdr"><a href="#Hare_to_dress">175</a></td> +</tr> +<tr> + <td>——, to roast</td> + <td class="tdr"><a href="#Hare_to_roast">ib.</a></td> +</tr> +<tr> + <td>——, to hash</td> + <td class="tdr"><a href="#Hare_to_hash">176</a></td> +</tr> +<tr> + <td>——, to jug</td> + <td class="tdr"><a href="#Hare_to_jug_No_1">ib.</a></td> +</tr> +<tr> + <td>——, to mince</td> + <td class="tdr"><a href="#Hare_to_mince">177</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Hare_to_stew">ib.</a></td> +</tr> +<tr> + <td>—— stuffing</td> + <td class="tdr"><a href="#Hare_stuffing">ib.</a></td> +</tr> +<tr> + <td>Partridge, to boil</td> + <td class="tdr"><a href="#Partridge_to_boil">177</a></td> +</tr> +<tr> + <td>——, to roast</td> + <td class="tdr"><a href="#Partridge_to_roast">ib.</a></td> +</tr> +<tr> + <td><a name="corr02" id="corr02"></a>——, à la paysanne</td> + <td class="tdr"><a href="#Partridge_a_la_Paysanne">ib.</a></td> +</tr> +<tr> + <td>——, à la Polonaise</td> + <td class="tdr"><a href="#Partridge_a_la_Polonaise">ib.</a></td> +</tr> +<tr> + <td>——, à la russe</td> + <td class="tdr"><a href="#Partridge_a_la_Russe">178</a></td> +</tr> +<tr> + <td>——, rolled</td> + <td class="tdr"><a href="#Partridge_rolled">ib.</a></td> +</tr> +<tr> + <td>——, stewed</td> + <td class="tdr"><a href="#Partridge_stewed">ib.</a></td> +</tr> +<tr> + <td><span class='pagenum'><a name="Page_xi" id="Page_xi">[xi]</a></span>——, salme of</td> + <td class="tdr"><a href="#Salme_of_Partridges">ib.</a></td> +</tr> +<tr> + <td>——, to pot</td> + <td class="tdr"><a href="#Partridge_to_pot">179</a></td> +</tr> +<tr> + <td>—— pie</td> + <td class="tdr"><a href="#Partridge_Pie">ib.</a></td> +</tr> +<tr> + <td>Pheasant, to boil</td> + <td class="tdr"><a href="#Pheasant_to_boil">ib.</a></td> +</tr> +<tr> + <td>——, with white sauce</td> + <td class="tdr"><a href="#Pheasant_with_white_sauce">180</a></td> +</tr> +<tr> + <td>——, à la braise</td> + <td class="tdr"><a href="#Pheasant_with_white_sauce">ib.</a></td> +</tr> +<tr> + <td>——, à l’Italienne</td> + <td class="tdr"><a href="#Pheasant_a_lItalienne">ib.</a></td> +</tr> +<tr> + <td>Pheasant, puré of</td> + <td class="tdr"><a href="#Pheasant_Pure_of">181</a></td> +</tr> +<tr> + <td>Widgeon, to dress</td> + <td class="tdr"><a href="#Widgeon_to_dress">ib.</a></td> +</tr> +<tr> + <td>Wild-duck, to roast</td> + <td class="tdr"><a href="#Wild_Duck_to_roast">ib.</a></td> +</tr> +<tr> + <td>Woodcocks and snipes, to roast</td> + <td class="tdr"><a href="#Woodcocks_and_Snipes_to_roast">ib.</a></td> +</tr> +<tr> + <td>——, à la Française</td> + <td class="tdr"><a href="#Woodcocks_a_la_Francaise">ib.</a></td> +</tr> +<tr> + <td>——, to pot</td> + <td class="tdr"><a href="#Woodcocks_to_pot">ib.</a></td> +</tr> +<tr> + <td class="chaps" colspan="2"><a href="#SAUCES">SAUCES.</a></td> +</tr> +<tr> + <td>Anchovy, essence of</td> + <td class="tdr"><a href="#Essence_of_Anchovies">183</a></td> +</tr> +<tr> + <td>—— pickle</td> + <td class="tdr"><a href="#Anchovy_Pickle">ib.</a></td> +</tr> +<tr> + <td>—— sauce</td> + <td class="tdr"><a href="#Anchovy_Sauce">ib.</a></td> +</tr> +<tr> + <td>——, to recover</td> + <td class="tdr"><a href="#To_recover_Anchovies">ib.</a></td> +</tr> +<tr> + <td>Bacchanalian sauce</td> + <td class="tdr"><a href="#Bacchanalian_Sauce">184</a></td> +</tr> +<tr> + <td>Bechamel</td> + <td class="tdr"><a href="#Bechamel_or_White_Sauce_No_1">ib.</a></td> +</tr> +<tr> + <td>Beef bouilli, sauce for</td> + <td class="tdr"><a href="#Sauce_for_Beef_Bouilli">ib.</a></td> +</tr> +<tr> + <td>—— à la russe, sauce for</td> + <td class="tdr"><a href="#Sauce_for_boiled_Beef_a_la_Russe">185</a></td> +</tr> +<tr> + <td>Bread sauce</td> + <td class="tdr"><a href="#Bread_Sauce_No_1">ib.</a></td> +</tr> +<tr> + <td>—— —— for pig</td> + <td class="tdr"><a href="#Bread_Sauce_for_Pig">ib.</a></td> +</tr> +<tr> + <td>Browning for made dishes</td> + <td class="tdr"><a href="#Browning_for_made_dishes">ib.</a></td> +</tr> +<tr> + <td>Butter, to burn</td> + <td class="tdr"><a href="#Butter_to_burn">186</a></td> +</tr> +<tr> + <td>——, to clarify</td> + <td class="tdr"><a href="#Butter_to_clarify">ib.</a></td> +</tr> +<tr> + <td>——, plain melted</td> + <td class="tdr"><a href="#Plain_melted_Butter">ib.</a></td> +</tr> +<tr> + <td>——, to thicken for peas</td> + <td class="tdr"><a href="#To_thicken_Butter_for_Peas">ib.</a></td> +</tr> +<tr> + <td>Caper sauce</td> + <td class="tdr"><a href="#Caper_Sauce">187</a></td> +</tr> +<tr> + <td>Carp sauce</td> + <td class="tdr"><a href="#Carp_Sauce">ib.</a></td> +</tr> +<tr> + <td>——, light brown sauce for</td> + <td class="tdr"><a href="#Light_brown_Sauce_for_Carp">ib.</a></td> +</tr> +<tr> + <td>—— and tench, sauce for</td> + <td class="tdr"><a href="#Sauce_for_Carp_and_Tench">ib.</a></td> +</tr> +<tr> + <td>——, white sauce for</td> + <td class="tdr"><a href="#White_Sauce_for_Carp">ib.</a></td> +</tr> +<tr> + <td>——, or tench, Dutch sauce for</td> + <td class="tdr"><a href="#Dutch_Sauce_for_Carp_or_Tench">188</a></td> +</tr> +<tr> + <td>—— sauce for fish</td> + <td class="tdr"><a href="#Carp_Sauce_for_Fish">ib.</a></td> +</tr> +<tr> + <td>Cavechi, an Indian pickle</td> + <td class="tdr"><a href="#Cavechi_an_Indian_Pickle_No_1">ib.</a></td> +</tr> +<tr> + <td>Celery sauce, white</td> + <td class="tdr"><a href="#Celery_Sauce_white">189</a></td> +</tr> +<tr> + <td>—— ——, brown</td> + <td class="tdr"><a href="#Celery_Sauce_brown">ib.</a></td> +</tr> +<tr> + <td>Chickens, boiled, sauce for</td> + <td class="tdr"><a href="#Sauce_for_boiled_Chickens">ib.</a></td> +</tr> +<tr> + <td>—— or game, sauce for</td> + <td class="tdr"><a href="#Sauce_for_cold_Chicken_or_Game">ib.</a></td> +</tr> +<tr> + <td>——, white sauce for</td> + <td class="tdr"><a href="#White_Sauce_for_Chickens">ib.</a></td> +</tr> +<tr> + <td>Consommé</td> + <td class="tdr"><a href="#Consomme">ib.</a></td> +</tr> +<tr> + <td>Cream sauce for white dishes</td> + <td class="tdr"><a href="#Cream_Sauce_for_White_Dishes">190</a></td> +</tr> +<tr> + <td>Cullis, to thicken sauces</td> + <td class="tdr"><a href="#Cullis">ib.</a></td> +</tr> +<tr> + <td>——, brown</td> + <td class="tdr"><a href="#Brown_Cullis">ib.</a></td> +</tr> +<tr> + <td>——, à la reine</td> + <td class="tdr"><a href="#Cullis_a_la_Reine">ib.</a></td> +</tr> +<tr> + <td>——, turkey</td> + <td class="tdr"><a href="#Turkey_Cullis">191</a></td> +</tr> +<tr> + <td>—— of veal, or other meat</td> + <td class="tdr"><a href="#Cullis_of_Veal">ib.</a></td> +</tr> +<tr> + <td>Dandy sauce, for all sorts of poultry and game</td> + <td class="tdr"><a href="#Dandy_Sauce">ib.</a></td> +</tr> +<tr> + <td>Devonshire sauce</td> + <td class="tdr"><a href="#Devonshire_Sauce">192</a></td> +</tr> +<tr> + <td>Ducks, sauce for</td> + <td class="tdr"><a href="#Sauce_for_Ducks">ib.</a></td> +</tr> +<tr> + <td>Dutch sauce</td> + <td class="tdr"><a href="#Dutch_Sauce">ib.</a></td> +</tr> +<tr> + <td>—— sauce for fish</td> + <td class="tdr"><a href="#Dutch_Sauce_for_Fish">ib.</a></td> +</tr> +<tr> + <td>—— sauce for meat or fish</td> + <td class="tdr"><a href="#Dutch_Sauce_for_Meat_or_Fish">ib.</a></td> +</tr> +<tr> + <td>—— sauce for trout</td> + <td class="tdr"><a href="#Dutch_Sauce_for_Trout">193</a></td> +</tr> +<tr> + <td>Egg sauce</td> + <td class="tdr"><a href="#Egg_Sauce">ib.</a></td> +</tr> +<tr> + <td>Exquisite, the</td> + <td class="tdr"><a href="#The_Exquisite">ib.</a></td> +</tr> +<tr> + <td>Fish sauce</td> + <td class="tdr"><a href="#Fish_Sauce_No_1">ib.</a></td> +</tr> +<tr> + <td>—— sauce, excellent white</td> + <td class="tdr"><a href="#An_excellent_white_Fish_Sauce">196</a></td> +</tr> +<tr> + <td>——, white sauce for, with capers and anchovies</td> + <td class="tdr"><a href="#White_Sauce_with_Capers_and_Anchovies">ib.</a></td> +</tr> +<tr> + <td>——, stock</td> + <td class="tdr"><a href="#Fish_Stock">ib.</a></td> +</tr> +<tr> + <td>Forcemeat balls for sauces</td> + <td class="tdr"><a href="#Forcemeat_Balls_for_Sauces">ib.</a></td> +</tr> +<tr> + <td>Fowls, white sauce for</td> + <td class="tdr"><a href="#White_Sauce_for_Fowls">197</a></td> +</tr> +<tr> + <td>—— of all kinds, or roasted mutton, sauce for</td> + <td class="tdr"><a href="#Sauce_for_roasted_Fowls">ib.</a></td> +</tr> +<tr> + <td>General sauce</td> + <td class="tdr"><a href="#A_very_good_general_Sauce">198</a></td> +</tr> +<tr> + <td>Genoese sauce, for stewed fish</td> + <td class="tdr"><a href="#Genoese_Sauce_for_stewed_Fish">ib.</a></td> +</tr> +<tr> + <td>German sauce</td> + <td class="tdr"><a href="#German_Sauce">198</a></td> +</tr> +<tr> + <td>Gravy, beef</td> + <td class="tdr"><a href="#Beef_Gravy">ib.</a></td> +</tr> +<tr> + <td>—— beef, to keep</td> + <td class="tdr"><a href="#Beef_Gravy_to_keep_for_use">199</a></td> +</tr> +<tr> + <td>——, brown</td> + <td class="tdr"><a href="#Brown_Gravy">ib.</a></td> +</tr> +<tr> + <td>Green sauce, for green geese or ducklings</td> + <td class="tdr"><a href="#Green_Sauce_for_Green_Geese">ib.</a></td> +</tr> +<tr> + <td>Ham sauce</td> + <td class="tdr"><a href="#Ham_Sauce">200</a></td> +</tr> +<tr> + <td>Hare or venison sauce</td> + <td class="tdr"><a href="#Sauce_for_Hare_or_Venison">ib.</a></td> +</tr> +<tr> + <td>Harvey’s sauce</td> + <td class="tdr"><a href="#Harveys_Sauce">ib.</a></td> +</tr> +<tr> + <td>Hashes or fish, sauce for</td> + <td class="tdr"><a href="#Sauce_for_Hashes_or_Fish">ib.</a></td> +</tr> +<tr> + <td>——, white, or chickens, sauce for</td> + <td class="tdr"><a href="#Sauce_for_White_Hashes_or_Chickens">ib.</a></td> +</tr> +<tr> + <td>Horseradish sauce</td> + <td class="tdr"><a href="#Horseradish_Sauce">ib.</a></td> +</tr> +<tr> + <td>Italian sauce</td> + <td class="tdr"><a href="#Italian_Sauce">201</a></td> +</tr> +<tr> + <td>Ketchup</td> + <td class="tdr"><a href="#Ketchup">ib.</a></td> +</tr> +<tr> + <td>Lemon sauce</td> + <td class="tdr"><a href="#Lemon_Sauce">ib.</a></td> +</tr> +<tr> + <td>Liver sauce for boiled fowls</td> + <td class="tdr"><a href="#Liver_Sauce_for_boiled_Fowls">ib.</a></td> +</tr> +<tr> + <td>Lobster sauce</td> + <td class="tdr"><a href="#Lobster_Sauce_No_1">ib.</a></td> +</tr> +<tr> + <td>Marchioness’s sauce</td> + <td class="tdr"><a href="#The_Marchionesss_Sauce">202</a></td> +</tr> +<tr> + <td>Meat jelly for sauces</td> + <td class="tdr"><a href="#Meat_Jelly_for_Sauces">ib.</a></td> +</tr> +<tr> + <td>Mixed sauce</td> + <td class="tdr"><a href="#A_Mixed_Sauce">ib.</a></td> +</tr> +<tr> + <td>Mushroom ketchup</td> + <td class="tdr"><a href="#Mushroom_Ketchup_No_1">203</a></td> +</tr> +<tr> + <td>—— sauce</td> + <td class="tdr"><a href="#Mushroom_Sauce">204</a></td> +</tr> +<tr> + <td>Mutton, roasted, sauce for</td> + <td class="tdr"><a href="#Sauce_for_roasted_Mutton">ib.</a></td> +</tr> +<tr> + <td>Onion sauce</td> + <td class="tdr"><a href="#Onion_Sauce">ib.</a></td> +</tr> +<tr> + <td>—— ——, brown</td> + <td class="tdr"><a href="#Brown_Onion_Sauce">ib.</a></td> +</tr> +<tr> + <td>Oyster sauce</td> + <td class="tdr"><a href="#Oyster_Sauce_No_1">ib.</a></td> +</tr> +<tr> + <td>Pepper-pot</td> + <td class="tdr"><a href="#Pepper-pot">ib.</a></td> +</tr> +<tr> + <td>Pike sauce</td> + <td class="tdr"><a href="#Sauce_for_Pike">205</a></td> +</tr> +<tr> + <td>Piquante, sauce</td> + <td class="tdr"><a href="#Sauce_Piquante">ib.</a></td> +</tr> +<tr> + <td>Poivrade sauce</td> + <td class="tdr"><a href="#Poivrade_Sauce">206</a></td> +</tr> +<tr> + <td>Poor man’s sauce</td> + <td class="tdr"><a href="#Poor_Mans_Sauce">ib.</a></td> +</tr> +<tr> + <td>Quin’s fish sauce</td> + <td class="tdr"><a href="#Quins_Fish_Sauce">ib.</a></td> +</tr> +<tr> + <td>Ragout sauce</td> + <td class="tdr"><a href="#Ragout_Sauce">ib.</a></td> +</tr> +<tr> + <td>Ravigotte, sauce</td> + <td class="tdr"><a href="#Sauce_de_Ravigotte">ib.</a></td> +</tr> +<tr> + <td>—— ——, à la bourgeoise</td> + <td class="tdr"><a href="#Sauce_Ravigotte_a_la_Bourgeoise">ib.</a></td> +</tr> +<tr> + <td>Relishing sauce</td> + <td class="tdr"><a href="#Relishing_Sauce">207</a></td> +</tr> +<tr> + <td>Remoulade, sauce</td> + <td class="tdr"><a href="#Sauce_a-la-Remoulade_No_1">ib.</a></td> +</tr> +<tr> + <td>Rice sauce</td> + <td class="tdr"><a href="#Rice_Sauce">208</a></td> +</tr> +<tr> + <td>Richmond sauce</td> + <td class="tdr"><a href="#Richmond_Sauce">ib.</a></td> +</tr> +<tr> + <td>Roast meat, sauce for</td> + <td class="tdr"><a href="#Sauce_for_any_kind_of_roasted_Meat">ib.</a></td> +</tr> +<tr> + <td>Robert, sauce</td> + <td class="tdr"><a href="#Sauce_Robert">ib.</a></td> +</tr> +<tr> + <td>Salad sauce</td> + <td class="tdr"><a href="#Sauce_for_Salad">ib.</a></td> +</tr> +<tr> + <td>Shalot sauce</td> + <td class="tdr"><a href="#Shalot_Sauce_for_boiled_Mutton">209</a></td> +</tr> +<tr> + <td>Spanish sauce</td> + <td class="tdr"><a href="#Spanish_Sauce">ib.</a></td> +</tr> +<tr> + <td>Steaks, sauce for</td> + <td class="tdr"><a href="#Sauce_for_Steaks">ib.</a></td> +</tr> +<tr> + <td>Sultana sauce</td> + <td class="tdr"><a href="#Sultana_Sauce">ib.</a></td> +</tr> +<tr> + <td>Tomato ketchup</td> + <td class="tdr"><a href="#Tomata_Ketchup">ib.</a></td> +</tr> +<tr> + <td>—— sauce</td> + <td class="tdr"><a href="#Tomata_Sauce_No_1">210</a></td> +</tr> +<tr> + <td>Turkey, savoury jelly for</td> + <td class="tdr"><a href="#Savoury_Jelly_for_a_Turkey">ib.</a></td> +</tr> +<tr> + <td>—— or chicken sauce</td> + <td class="tdr"><a href="#Sauce_for_Turkey_or_Chicken">211</a></td> +</tr> +<tr> + <td>—— or fowl, boiled, sauce for</td> + <td class="tdr"><a href="#Sauce_for_boiled_Turkey_or_Fowl">ib.</a></td> +</tr> +<tr> + <td>Venison sauce</td> + <td class="tdr"><a href="#Venison_Sauce">ib.</a></td> +</tr> +<tr> + <td>—— ——, sweet</td> + <td class="tdr"><a href="#Sweet_Venison_Sauce">ib.</a></td> +</tr> +<tr> + <td>Walnut ketchup</td> + <td class="tdr"><a href="#Walnut_Ketchup_No_1">ib.</a></td> +</tr> +<tr> + <td>White sauce</td> + <td class="tdr"><a href="#White_Sauce">213</a></td> +</tr> +<tr> + <td>—— wine sweet sauce</td> + <td class="tdr"><a href="#White_Wine_sweet_Sauce">ib.</a></td> +</tr> +<tr> + <td class="chaps" colspan="2"><span class='pagenum'><a name="Page_xii" id="Page_xii">[xii]</a></span><a href="#CONFECTIONARY">CONFECTIONARY.</a></td> +</tr> +<tr> + <td>Almacks</td> + <td class="tdr"><a href="#Almacks">215</a></td> +</tr> +<tr> + <td>Almond butter</td> + <td class="tdr"><a href="#Almond_Butter">ib.</a></td> +</tr> +<tr> + <td>—— cheesecakes</td> + <td class="tdr"><a href="#Almond_Cheesecakes">ib.</a></td> +</tr> +<tr> + <td>—— cream</td> + <td class="tdr"><a href="#Almond_Cream">216</a></td> +</tr> +<tr> + <td>—— paste</td> + <td class="tdr"><a href="#Almond_Paste_for_Shapes">ib.</a></td> +</tr> +<tr> + <td>—— puffs</td> + <td class="tdr"><a href="#Almond_Puffs">217</a></td> +</tr> +<tr> + <td>Angelica, to candy</td> + <td class="tdr"><a href="#Angelica_to_candy">ib.</a></td> +</tr> +<tr> + <td>Apples, to do</td> + <td class="tdr"><a href="#Apples_to_do">ib.</a></td> +</tr> +<tr> + <td>——, (pippins) to candy</td> + <td class="tdr"><a href="#Pippins_to_candy">ib.</a></td> +</tr> +<tr> + <td>——, (pippins) to dry</td> + <td class="tdr"><a href="#Pippins_to_dry">ib.</a></td> +</tr> +<tr> + <td>——, to preserve green</td> + <td class="tdr"><a href="#Apples_to_preserve_green">218</a></td> +</tr> +<tr> + <td>——, (golden pippins) to preserve</td> + <td class="tdr"><a href="#Golden_Pippins_to_preserve">ib.</a></td> +</tr> +<tr> + <td>——, (crabs) to preserve</td> + <td class="tdr"><a href="#Crabs_to_preserve">ib.</a></td> +</tr> +<tr> + <td>——, (Siberian crabs) to preserve, transparent</td> + <td class="tdr"><a href="#Siberian_Crabs_to_preserve">ib.</a></td> +</tr> +<tr> + <td>——, (golden pippins) to stew</td> + <td class="tdr"><a href="#Golden_Pippins_to_stew">ib.</a></td> +</tr> +<tr> + <td>——, cheese</td> + <td class="tdr"><a href="#Apple_Cheese">219</a></td> +</tr> +<tr> + <td>——, conserve of</td> + <td class="tdr"><a href="#Conserve_of_Apples">ib.</a></td> +</tr> +<tr> + <td>——, demandon</td> + <td class="tdr"><a href="#Apple_Demandon">ib.</a></td> +</tr> +<tr> + <td>——, fraise</td> + <td class="tdr"><a href="#Apple_Fraise">ib.</a></td> +</tr> +<tr> + <td>——, fritters</td> + <td class="tdr"><a href="#Apple_Fritters">220</a></td> +</tr> +<tr> + <td>——, jelly</td> + <td class="tdr"><a href="#Apple_Jelly_No_1">ib.</a></td> +</tr> +<tr> + <td>——, (crab) jam or jelly</td> + <td class="tdr"><a href="#Crab_Jam_or_Jelly">221</a></td> +</tr> +<tr> + <td>——, (pippin or codling) jelly</td> + <td class="tdr"><a href="#Pippin_or_Codling-Jelly">ib.</a></td> +</tr> +<tr> + <td>—— and pears, to dry</td> + <td class="tdr"><a href="#Apples_and_Pears_to_dry">ib.</a></td> +</tr> +<tr> + <td>Apricots in brandy</td> + <td class="tdr"><a href="#Apricots_in_Brandy">222</a></td> +</tr> +<tr> + <td>—— chips</td> + <td class="tdr"><a href="#Apricot_Chips">ib.</a></td> +</tr> +<tr> + <td>—— burnt cream</td> + <td class="tdr"><a href="#Apricot_Burnt_Cream">ib.</a></td> +</tr> +<tr> + <td>——, to dry</td> + <td class="tdr"><a href="#Apricots_to_dry">ib.</a></td> +</tr> +<tr> + <td>——, jam</td> + <td class="tdr"><a href="#Apricot_Jam">223</a></td> +</tr> +<tr> + <td>—— and plum jam</td> + <td class="tdr"><a href="#Apricot_and_Plum_Jam">ib.</a></td> +</tr> +<tr> + <td>—— paste</td> + <td class="tdr"><a href="#Apricot_Paste">ib.</a></td> +</tr> +<tr> + <td>——, to preserve</td> + <td class="tdr"><a href="#Apricots_to_preserve">ib.</a></td> +</tr> +<tr> + <td>——, to preserve whole</td> + <td class="tdr"><a href="#Apricots_to_preserve_whole">224</a></td> +</tr> +<tr> + <td>——, to preserve in jelly</td> + <td class="tdr"><a href="#Apricots_to_preserve_in_Jelly">ib.</a></td> +</tr> +<tr> + <td>Bances, French</td> + <td class="tdr"><a href="#French_Bances">ib.</a></td> +</tr> +<tr> + <td>Barberries, to preserve</td> + <td class="tdr"><a href="#Barberries_to_preserve">225</a></td> +</tr> +<tr> + <td>Biscuits</td> + <td class="tdr"><a href="#Biscuits">ib.</a></td> +</tr> +<tr> + <td>——, Dutch</td> + <td class="tdr"><a href="#Dutch_Biscuits">ib.</a></td> +</tr> +<tr> + <td>——, ginger</td> + <td class="tdr"><a href="#Ginger_Biscuits">226</a></td> +</tr> +<tr> + <td>——, lemon</td> + <td class="tdr"><a href="#Lemon_Biscuits">ib.</a></td> +</tr> +<tr> + <td>——, ratafia</td> + <td class="tdr"><a href="#Ratafia_Biscuits">ib.</a></td> +</tr> +<tr> + <td>——, table</td> + <td class="tdr"><a href="#Table_Biscuits">ib.</a></td> +</tr> +<tr> + <td>Blancmange</td> + <td class="tdr"><a href="#Blancmange_No_1">ib.</a></td> +</tr> +<tr> + <td>——, Dutch</td> + <td class="tdr"><a href="#Dutch_Blancmange">227</a></td> +</tr> +<tr> + <td>Bread</td> + <td class="tdr"><a href="#Bread">ib.</a></td> +</tr> +<tr> + <td>——, diet</td> + <td class="tdr"><a href="#Diet_Bread_which_keeps_moist">ib.</a></td> +</tr> +<tr> + <td>——, potato</td> + <td class="tdr"><a href="#Potato_Bread">228</a></td> +</tr> +<tr> + <td>——, rice</td> + <td class="tdr"><a href="#Rice_Bread">ib.</a></td> +</tr> +<tr> + <td>——, rye</td> + <td class="tdr"><a href="#Rye_Bread">ib.</a></td> +</tr> +<tr> + <td>——, Scotch, short</td> + <td class="tdr"><a href="#Scotch_short_Bread">ib.</a></td> +</tr> +<tr> + <td>Loaves, buttered</td> + <td class="tdr"><a href="#Buttered_Loaves">ib.</a></td> +</tr> +<tr> + <td>Loaf, egg</td> + <td class="tdr"><a href="#Egg_Loaf">229</a></td> +</tr> +<tr> + <td>Buns</td> + <td class="tdr"><a href="#Buns_No_1">ib.</a></td> +</tr> +<tr> + <td>——, Bath</td> + <td class="tdr"><a href="#Bath_Buns">230</a></td> +</tr> +<tr> + <td>——, plain</td> + <td class="tdr"><a href="#Plain_Buns">ib.</a></td> +</tr> +<tr> + <td>Butter, to make without churning</td> + <td class="tdr"><a href="#Butter">ib.</a></td> +</tr> +<tr> + <td>——, black</td> + <td class="tdr"><a href="#Black_Butter">ib.</a></td> +</tr> +<tr> + <td>——, Spanish</td> + <td class="tdr"><a href="#Spanish_Butter">231</a></td> +</tr> +<tr> + <td>Cake</td> + <td class="tdr"><a href="#Cake">ib.</a></td> +</tr> +<tr> + <td>——, excellent</td> + <td class="tdr"><a href="#An_excellent_Cake">ib.</a></td> +</tr> +<tr> + <td>——, great</td> + <td class="tdr"><a href="#A_great_Cake">ib.</a></td> +</tr> +<tr> + <td>——, light</td> + <td class="tdr"><a href="#Light_Cake">ib.</a></td> +</tr> +<tr> + <td>——, nice</td> + <td class="tdr"><a href="#A_nice_Cake">ib.</a></td> +</tr> +<tr> + <td>——, plain</td> + <td class="tdr"><a href="#A_Plain_Cake">232</a></td> +</tr> +<tr> + <td>——, very rich</td> + <td class="tdr"><a href="#A_very_rich_Cake">232</a></td> +</tr> +<tr> + <td>——, without butter</td> + <td class="tdr"><a href="#Cake_without_butter">ib.</a></td> +</tr> +<tr> + <td>——, almond</td> + <td class="tdr"><a href="#Almond_Cake">ib.</a></td> +</tr> +<tr> + <td>——, almond, clear</td> + <td class="tdr"><a href="#Clear_Almond_Cakes">233</a></td> +</tr> +<tr> + <td>——, apple</td> + <td class="tdr"><a href="#Apple_Cake">234</a></td> +</tr> +<tr> + <td>——, apricot clear</td> + <td class="tdr"><a href="#Apricot_Clear_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, biscuit</td> + <td class="tdr"><a href="#Biscuit_Cake">ib.</a></td> +</tr> +<tr> + <td>——, bread</td> + <td class="tdr"><a href="#Bread_Cake">ib.</a></td> +</tr> +<tr> + <td>——, breakfast</td> + <td class="tdr"><a href="#Breakfast_Cakes">235</a></td> +</tr> +<tr> + <td>——, breakfast, excellent</td> + <td class="tdr"><a href="#Excellent_Breakfast_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, breakfast, Bath</td> + <td class="tdr"><a href="#Bath_Breakfast_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, butter</td> + <td class="tdr"><a href="#Butter_Cake">ib.</a></td> +</tr> +<tr> + <td>——, caraway</td> + <td class="tdr"><a href="#Caraway_Cake_No_1">236</a></td> +</tr> +<tr> + <td>——, caraway, small</td> + <td class="tdr"><a href="#Small_Caraway_Cakes">237</a></td> +</tr> +<tr> + <td>——, cocoa-nut</td> + <td class="tdr"><a href="#Cocoa-nut_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, currant, clear</td> + <td class="tdr"><a href="#Currant_clear_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, egg</td> + <td class="tdr"><a href="#Egg_Cake">ib.</a></td> +</tr> +<tr> + <td>——, enamelled</td> + <td class="tdr"><a href="#Enamelled_Cake">ib.</a></td> +</tr> +<tr> + <td>——, Epsom</td> + <td class="tdr"><a href="#Epsom_Cake">ib.</a></td> +</tr> +<tr> + <td>——, ginger</td> + <td class="tdr"><a href="#Ginger_Cakes">238</a></td> +</tr> +<tr> + <td>——, ginger, or hunting</td> + <td class="tdr"><a href="#Ginger_or_Hunting_Cakes_No_1">ib.</a></td> +</tr> +<tr> + <td>——, gooseberry, clear</td> + <td class="tdr"><a href="#Gooseberry_clear_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, Jersey</td> + <td class="tdr"><a href="#Jersey_Cake">ib.</a></td> +</tr> +<tr> + <td>——, Jersey merveilles</td> + <td class="tdr"><a href="#Jersey_Merveilles">ib.</a></td> +</tr> +<tr> + <td>——, London wigs</td> + <td class="tdr"><a href="#London_Wigs">239</a></td> +</tr> +<tr> + <td>——, onion</td> + <td class="tdr"><a href="#Onion_Cake">ib.</a></td> +</tr> +<tr> + <td>——, orange</td> + <td class="tdr"><a href="#Orange_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, orange clove</td> + <td class="tdr"><a href="#Orange_Clove_Cake">ib.</a></td> +</tr> +<tr> + <td>——, orange-flower</td> + <td class="tdr"><a href="#Orange-flower_Cakes">240</a></td> +</tr> +<tr> + <td>——, plum</td> + <td class="tdr"><a href="#Plum_Cake_No_1">ib.</a></td> +</tr> +<tr> + <td>——, plum, clear</td> + <td class="tdr"><a href="#Clear_Plum_Cake">ib.</a></td> +</tr> +<tr> + <td>——, Portugal</td> + <td class="tdr"><a href="#Portugal_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, potato</td> + <td class="tdr"><a href="#Potato_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, pound</td> + <td class="tdr"><a href="#Pound_Cake">ib.</a></td> +</tr> +<tr> + <td>——, pound davy</td> + <td class="tdr"><a href="#Pound_Davy">242</a></td> +</tr> +<tr> + <td>——, quince, clear</td> + <td class="tdr"><a href="#Clear_Quince_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, ratafia</td> + <td class="tdr"><a href="#Ratafia_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, rice</td> + <td class="tdr"><a href="#Rice_Cake">ib.</a></td> +</tr> +<tr> + <td>——, rock</td> + <td class="tdr"><a href="#Rock_Cakes">243</a></td> +</tr> +<tr> + <td>——, royal</td> + <td class="tdr"><a href="#Royal_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, Savoy or sponge</td> + <td class="tdr"><a href="#Savoy_or_Sponge_Cake">ib.</a></td> +</tr> +<tr> + <td>——, seed</td> + <td class="tdr"><a href="#Seed_Cake_No_1">ib.</a></td> +</tr> +<tr> + <td>——, Shrewsbury</td> + <td class="tdr"><a href="#Shrewsbury_Cakes">244</a></td> +</tr> +<tr> + <td>——, sponge</td> + <td class="tdr"><a href="#Sponge_Cake">245</a></td> +</tr> +<tr> + <td>——, sugar</td> + <td class="tdr"><a href="#Sugar_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, sugar, little</td> + <td class="tdr"><a href="#Little_Sugar_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, sweet</td> + <td class="tdr"><a href="#Sweet_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, tea</td> + <td class="tdr"><a href="#Tea_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, tea, dry</td> + <td class="tdr"><a href="#Dry_Tea_Cakes">246</a></td> +</tr> +<tr> + <td>——, thousand</td> + <td class="tdr"><a href="#Thousand_Cake">ib.</a></td> +</tr> +<tr> + <td>——, Tunbridge</td> + <td class="tdr"><a href="#Tunbridge_Cakes">ib.</a></td> +</tr> +<tr> + <td>——, veal</td> + <td class="tdr"><a href="#Veal_Cake">ib.</a></td> +</tr> +<tr> + <td>——, Yorkshire</td> + <td class="tdr"><a href="#Yorkshire_Cakes">247</a></td> +</tr> +<tr> + <td>Calves’-foot jelly</td> + <td class="tdr"><a href="#Calves_Foot_Jelly_No_1">ib.</a></td> +</tr> +<tr> + <td>Cheese, to make</td> + <td class="tdr"><a href="#Cheese_to_make">ib.</a></td> +</tr> +<tr> + <td>——, the best in the world</td> + <td class="tdr"><a href="#The_best_Cheese_in_the_world">248</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Cheese_to_stew">249</a></td> +</tr> +<tr> + <td>——, cream</td> + <td class="tdr"><a href="#Cream_Cheese">ib.</a></td> +</tr> +<tr> + <td>——, cream, Princess Amelia’s</td> + <td class="tdr"><a href="#Princess_Amelias_Cream_Cheese">ib.</a></td> +</tr> +<tr> + <td>——, cream, Irish</td> + <td class="tdr"><a href="#Irish_Cream_Cheese">ib.</a></td> +</tr> +<tr> + <td>——, rush</td> + <td class="tdr"><a href="#Rush_Cheese">250</a></td> +</tr> +<tr> + <td>——, winter cream</td> + <td class="tdr"><a href="#Winter_Cream_Cheese">ib.</a></td> +</tr> +<tr> + <td>——, cream, to make without cream</td> + <td class="tdr"><a href="#To_make_Cream_Cheese_without_Cream">ib.</a></td> +</tr> +<tr> + <td>——, damson</td> + <td class="tdr"><a href="#Damson_Cheese">ib.</a></td> +</tr> +<tr> + <td><span class='pagenum'><a name="Page_xiii" id="Page_xiii">[xiii]</a></span>——, French</td> + <td class="tdr"><a href="#French_Cheese">251</a></td> +</tr> +<tr> + <td>——, Italian</td> + <td class="tdr"><a href="#Italian_Cheese">ib.</a></td> +</tr> +<tr> + <td>——, lemon</td> + <td class="tdr"><a href="#Lemon_Cheese">ib.</a></td> +</tr> +<tr> + <td>Cheesecakes</td> + <td class="tdr"><a href="#Cheesecake_No_1">ib.</a></td> +</tr> +<tr> + <td>——, almond</td> + <td class="tdr"><a href="#Almond_Cheesecake">253</a></td> +</tr> +<tr> + <td>——, cocoa-nut</td> + <td class="tdr"><a href="#Cocoa-nut_Cheesecakes">ib.</a></td> +</tr> +<tr> + <td>——, cream</td> + <td class="tdr"><a href="#Cream_Cheesecake">ib.</a></td> +</tr> +<tr> + <td>——, curd</td> + <td class="tdr"><a href="#Curd_Cheesecake">254</a></td> +</tr> +<tr> + <td>——, lemon</td> + <td class="tdr"><a href="#Lemon_Cheesecake">ib.</a></td> +</tr> +<tr> + <td>——, orange</td> + <td class="tdr"><a href="#Orange_Cheesecake">ib.</a></td> +</tr> +<tr> + <td>——, Scotch</td> + <td class="tdr"><a href="#Scotch_Cheesecake">ib.</a></td> +</tr> +<tr> + <td>Cherries, to preserve</td> + <td class="tdr"><a href="#Cherries_to_preserve_No_1">255</a></td> +</tr> +<tr> + <td>——, to preserve (Morella)</td> + <td class="tdr"><a href="#Morella_Cherries_to_preserve">ib.</a></td> +</tr> +<tr> + <td>——, brandy</td> + <td class="tdr"><a href="#Brandy_Cherries">256</a></td> +</tr> +<tr> + <td>——, to dry</td> + <td class="tdr"><a href="#Cherries_to_dry">ib.</a></td> +</tr> +<tr> + <td>——, dried, liquor for</td> + <td class="tdr"><a href="#Liquor_for_dried_Cherries">ib.</a></td> +</tr> +<tr> + <td>Cherry jam</td> + <td class="tdr"><a href="#Cherry_Jam">257</a></td> +</tr> +<tr> + <td>Cocoa jam</td> + <td class="tdr"><a href="#Cocoa">ib.</a></td> +</tr> +<tr> + <td>Cocoa-nut candy</td> + <td class="tdr"><a href="#Cocoa-Nut_Candy">ib.</a></td> +</tr> +<tr> + <td>Coffee, to roast</td> + <td class="tdr"><a href="#Coffee_to_roast">ib.</a></td> +</tr> +<tr> + <td>——, to make the foreign way</td> + <td class="tdr"><a href="#Coffee_to_make_the_foreign_way">ib.</a></td> +</tr> +<tr> + <td>Cream, to make rise in cold weather</td> + <td class="tdr"><a href="#To_make_Cream_rise_in_cold_weather">258</a></td> +</tr> +<tr> + <td>——, to fry</td> + <td class="tdr"><a href="#Cream_to_fry">ib.</a></td> +</tr> +<tr> + <td>——, and curd, artificial</td> + <td class="tdr"><a href="#Artificial_Cream_and_Curd">ib.</a></td> +</tr> +<tr> + <td>——, of rice</td> + <td class="tdr"><a href="#Cream_of_Rice">259</a></td> +</tr> +<tr> + <td>——, almond</td> + <td class="tdr"><a href="#Almond_Cream_2">ib.</a></td> +</tr> +<tr> + <td>——, barley</td> + <td class="tdr"><a href="#Barley_Cream">ib.</a></td> +</tr> +<tr> + <td>——, French barley</td> + <td class="tdr"><a href="#French_Barley_Cream">ib.</a></td> +</tr> +<tr> + <td>——, chocolate</td> + <td class="tdr"><a href="#Chocolate_Cream">260</a></td> +</tr> +<tr> + <td>——, citron</td> + <td class="tdr"><a href="#Citron_Cream">ib.</a></td> +</tr> +<tr> + <td>——, clotted</td> + <td class="tdr"><a href="#Clotted_Cream">ib.</a></td> +</tr> +<tr> + <td>——, coffee</td> + <td class="tdr"><a href="#Coffee_Cream">ib.</a></td> +</tr> +<tr> + <td>——, eringo</td> + <td class="tdr"><a href="#Eringo_Cream">ib.</a></td> +</tr> +<tr> + <td>——, fruit</td> + <td class="tdr"><a href="#Fruit_Cream">261</a></td> +</tr> +<tr> + <td>——, preserved fruit</td> + <td class="tdr"><a href="#Preserved_Fruit_Creams">ib.</a></td> +</tr> +<tr> + <td>——, Italian</td> + <td class="tdr"><a href="#Italian_Cream">ib.</a></td> +</tr> +<tr> + <td>——, lemon</td> + <td class="tdr"><a href="#Lemon_Cream_No_1">ib.</a></td> +</tr> +<tr> + <td>——, lemon, without cream</td> + <td class="tdr"><a href="#Lemon_Cream_without_Cream">262</a></td> +</tr> +<tr> + <td>——, lemon, frothed</td> + <td class="tdr"><a href="#Lemon_Cream_frothed">ib.</a></td> +</tr> +<tr> + <td>——, orange</td> + <td class="tdr"><a href="#Orange_Cream">ib.</a></td> +</tr> +<tr> + <td>——, orange, frothed</td> + <td class="tdr"><a href="#Orange_Cream_frothed">263</a></td> +</tr> +<tr> + <td>——, Imperial, orange</td> + <td class="tdr"><a href="#Imperial_Orange_Cream">ib.</a></td> +</tr> +<tr> + <td>——, pistachio</td> + <td class="tdr"><a href="#Pistachio_Cream">ib.</a></td> +</tr> +<tr> + <td>——, raspberry</td> + <td class="tdr"><a href="#Raspberry_Cream">ib.</a></td> +</tr> +<tr> + <td>——, ratafia</td> + <td class="tdr"><a href="#Ratafia_Cream">ib.</a></td> +</tr> +<tr> + <td>——, rice</td> + <td class="tdr"><a href="#Rice_Cream">ib.</a></td> +</tr> +<tr> + <td>——, runnet whey</td> + <td class="tdr"><a href="#Runnet_Whey_Cream">264</a></td> +</tr> +<tr> + <td>——, snow</td> + <td class="tdr"><a href="#Snow_Cream">ib.</a></td> +</tr> +<tr> + <td>——, strawberry</td> + <td class="tdr"><a href="#Strawberry_Cream">ib.</a></td> +</tr> +<tr> + <td>——, sweetmeat</td> + <td class="tdr"><a href="#Sweetmeat_Cream">ib.</a></td> +</tr> +<tr> + <td>——, whipt</td> + <td class="tdr"><a href="#Whipt_Cream_to_put_upon_Cake">ib.</a></td> +</tr> +<tr> + <td>Cucumbers, to preserve green</td> + <td class="tdr"><a href="#Cucumbers_to_preserve_green">ib.</a></td> +</tr> +<tr> + <td>Curd, cream</td> + <td class="tdr"><a href="#Cream_Curd">265</a></td> +</tr> +<tr> + <td>——, lemon</td> + <td class="tdr"><a href="#Lemon_Curd">ib.</a></td> +</tr> +<tr> + <td>——, Paris</td> + <td class="tdr"><a href="#Paris_Curd">ib.</a></td> +</tr> +<tr> + <td>Currants, to bottle</td> + <td class="tdr"><a href="#Currants_to_bottle">ib.</a></td> +</tr> +<tr> + <td>——, or barberries, to dry</td> + <td class="tdr"><a href="#Currants_or_Barberries">266</a></td> +</tr> +<tr> + <td>——, to ice</td> + <td class="tdr"><a href="#Currants_to_ice">ib.</a></td> +</tr> +<tr> + <td>——, white, to preserve</td> + <td class="tdr"><a href="#White_Currants_to_preserve">ib.</a></td> +</tr> +<tr> + <td>Currant jam</td> + <td class="tdr"><a href="#Currant_Jam">267</a></td> +</tr> +<tr> + <td>——, jelly, black or red</td> + <td class="tdr"><a href="#Black_or_red_Currant_Jelly">ib.</a></td> +</tr> +<tr> + <td>——, juice</td> + <td class="tdr"><a href="#Currant_Juice">ib.</a></td> +</tr> +<tr> + <td>——, paste</td> + <td class="tdr"><a href="#Currant_Paste">268</a></td> +</tr> +<tr> + <td>Custard</td> + <td class="tdr"><a href="#Custard_No_1">ib.</a></td> +</tr> +<tr> + <td>——, almond</td> + <td class="tdr"><a href="#Almond_Custard">269</a></td> +</tr> +<tr> + <td>Damsons, to bottle</td> + <td class="tdr"><a href="#To_bottle_Damsons">ib.</a></td> +</tr> +<tr> + <td>——, to dry</td> + <td class="tdr"><a href="#Damsons_to_dry">ib.</a></td> +</tr> +<tr> + <td>——, to preserve without sugar</td> + <td class="tdr"><a href="#Damsons_to_preserve_without_Sugar">269</a></td> +</tr> +<tr> + <td>Dripping, to clarify for crust</td> + <td class="tdr"><a href="#Dripping_to_clarify_for_Crust">ib.</a></td> +</tr> +<tr> + <td>Dumplings</td> + <td class="tdr"><a href="#Dumplings">ib.</a></td> +</tr> +<tr> + <td>——, currant</td> + <td class="tdr"><a href="#Currant_Dumplings">270</a></td> +</tr> +<tr> + <td>——, drop</td> + <td class="tdr"><a href="#Drop_Dumplings">ib.</a></td> +</tr> +<tr> + <td>——, kitchen hard</td> + <td class="tdr"><a href="#Kitchen_hard_Dumplings">ib.</a></td> +</tr> +<tr> + <td>——, yest</td> + <td class="tdr"><a href="#Yest_Dumplings">ib.</a></td> +</tr> +<tr> + <td>Eggs</td> + <td class="tdr"><a href="#Eggs">271</a></td> +</tr> +<tr> + <td>——, whites of</td> + <td class="tdr"><a href="#Whites_of_Eggs">ib.</a></td> +</tr> +<tr> + <td>Figs, to dry</td> + <td class="tdr"><a href="#Figs_to_dry">ib.</a></td> +</tr> +<tr> + <td>Flowers, small, to candy</td> + <td class="tdr"><a href="#Small_Flowers_to_candy">ib.</a></td> +</tr> +<tr> + <td>——, in sprigs, to candy</td> + <td class="tdr"><a href="#Flowers_in_sprigs_to_candy">272</a></td> +</tr> +<tr> + <td>Flummery, Dutch</td> + <td class="tdr"><a href="#Dutch_Flummery">ib.</a></td> +</tr> +<tr> + <td>——, hartshorn</td> + <td class="tdr"><a href="#Hartshorn_Flummery_No_1">ib.</a></td> +</tr> +<tr> + <td>Fondues</td> + <td class="tdr"><a href="#Fondues">273</a></td> +</tr> +<tr> + <td>Fritters, Yorkshire</td> + <td class="tdr"><a href="#Yorkshire_Fritters">ib.</a></td> +</tr> +<tr> + <td>Fruit, to preserve</td> + <td class="tdr"><a href="#Fruit_to_preserve">ib.</a></td> +</tr> +<tr> + <td>——, to preserve green</td> + <td class="tdr"><a href="#Fruit_to_preserve_green">ib.</a></td> +</tr> +<tr> + <td>——, of all sorts, to scald</td> + <td class="tdr"><a href="#Fruit_of_all_sorts_to_scald">ib.</a></td> +</tr> +<tr> + <td>Gingerbread</td> + <td class="tdr"><a href="#Gingerbread_No_1">274</a></td> +</tr> +<tr> + <td>——, thick</td> + <td class="tdr"><a href="#Thick_Gingerbread">275</a></td> +</tr> +<tr> + <td>——, cakes or nuts</td> + <td class="tdr"><a href="#Gingerbread_Cakes_or_Nuts">ib.</a></td> +</tr> +<tr> + <td>Gooseberries, to bottle</td> + <td class="tdr"><a href="#Gooseberries_to_bottle">ib.</a></td> +</tr> +<tr> + <td>——, in jelly</td> + <td class="tdr"><a href="#Gooseberries_in_Jelly">ib.</a></td> +</tr> +<tr> + <td>——, to preserve</td> + <td class="tdr"><a href="#Gooseberries_to_preserve">276</a></td> +</tr> +<tr> + <td>——, paste of</td> + <td class="tdr"><a href="#Gooseberry_Paste">277</a></td> +</tr> +<tr> + <td>Grapes, to dry</td> + <td class="tdr"><a href="#Grapes_to_dry">ib.</a></td> +</tr> +<tr> + <td>——, to preserve</td> + <td class="tdr"><a href="#Grapes_to_preserve">ib.</a></td> +</tr> +<tr> + <td>Greengages, to preserve</td> + <td class="tdr"><a href="#Greengages_to_preserve">ib.</a></td> +</tr> +<tr> + <td>Hartshorn jelly</td> + <td class="tdr"><a href="#Hartshorn_Jelly">278</a></td> +</tr> +<tr> + <td>Hedgehog</td> + <td class="tdr"><a href="#Hedgehog">ib.</a></td> +</tr> +<tr> + <td>Ice and cream</td> + <td class="tdr"><a href="#Ice_and_Cream">ib.</a></td> +</tr> +<tr> + <td>——, lemon</td> + <td class="tdr"><a href="#Lemon_Ice">279</a></td> +</tr> +<tr> + <td>Iceing for cakes</td> + <td class="tdr"><a href="#Iceing_for_Cakes">ib.</a></td> +</tr> +<tr> + <td>Jaunemange</td> + <td class="tdr"><a href="#Jaunemange">ib.</a></td> +</tr> +<tr> + <td>Jelly, coloured</td> + <td class="tdr"><a href="#Coloured_Jelly">ib.</a></td> +</tr> +<tr> + <td>——, Gloucester</td> + <td class="tdr"><a href="#Gloucester_Jelly">280</a></td> +</tr> +<tr> + <td>——, lemon</td> + <td class="tdr"><a href="#Lemon_Jelly">ib.</a></td> +</tr> +<tr> + <td>——, nourishing</td> + <td class="tdr"><a href="#Nourishing_Jelly">ib.</a></td> +</tr> +<tr> + <td>——, orange</td> + <td class="tdr"><a href="#Orange_Jelly_No_1">ib.</a></td> +</tr> +<tr> + <td>——, restorative</td> + <td class="tdr"><a href="#Restorative_Jelly">281</a></td> +</tr> +<tr> + <td>——, strawberry</td> + <td class="tdr"><a href="#Strawberry_Jelly">ib.</a></td> +</tr> +<tr> + <td>——, wine</td> + <td class="tdr"><a href="#Wine_Jelly">ib.</a></td> +</tr> +<tr> + <td>Lemons or Seville oranges, to preserve</td> + <td class="tdr"><a href="#Lemons_or_Seville_Oranges">282</a></td> +</tr> +<tr> + <td>Lemon caudle</td> + <td class="tdr"><a href="#Lemon_Caudle">ib.</a></td> +</tr> +<tr> + <td>—— or chocolate drops</td> + <td class="tdr"><a href="#Lemon_or_Chocolate_Drops">ib.</a></td> +</tr> +<tr> + <td>—— puffs</td> + <td class="tdr"><a href="#Lemon_Puffs">283</a></td> +</tr> +<tr> + <td>—— tart</td> + <td class="tdr"><a href="#Lemon_Tart">ib.</a></td> +</tr> +<tr> + <td>——, solid</td> + <td class="tdr"><a href="#Lemon_Solid">ib.</a></td> +</tr> +<tr> + <td>——, syrup of</td> + <td class="tdr"><a href="#Syrup_of_Lemons">ib.</a></td> +</tr> +<tr> + <td>Macaroons</td> + <td class="tdr"><a href="#Macaroons">ib.</a></td> +</tr> +<tr> + <td>Marmalade, citron</td> + <td class="tdr"><a href="#Citron_Marmalade">ib.</a></td> +</tr> +<tr> + <td>——, cherry</td> + <td class="tdr"><a href="#Cherry_Marmalade">284</a></td> +</tr> +<tr> + <td>——, orange</td> + <td class="tdr"><a href="#Orange_Marmalade_No_1">ib.</a></td> +</tr> +<tr> + <td>——, Scotch, orange</td> + <td class="tdr"><a href="#Scotch_Orange_Marmalade">285</a></td> +</tr> +<tr> + <td>——, red quince</td> + <td class="tdr"><a href="#Red_Quince_Marmalade_No_1">ib.</a></td> +</tr> +<tr> + <td>——, white quince</td> + <td class="tdr"><a href="#White_Quince_Marmalade">286</a></td> +</tr> +<tr> + <td>Marchpane</td> + <td class="tdr"><a href="#Marchpane">ib.</a></td> +</tr> +<tr> + <td>Marrow pasties</td> + <td class="tdr"><a href="#Marrow_Pasties">287</a></td> +</tr> +<tr> + <td>Melons or cucumbers, to preserve</td> + <td class="tdr"><a href="#Melons_or_Cucumbers_to_preserve">ib.</a></td> +</tr> +<tr> + <td>Melon compote</td> + <td class="tdr"><a href="#Melon_Compote">ib.</a></td> +</tr> +<tr> + <td>Mince-meat</td> + <td class="tdr"><a href="#Mince_Meat_No_1">ib.</a></td> +</tr> +<tr> + <td>—— without meat</td> + <td class="tdr"><a href="#Mince_Meat_without_Meat_No_1">288</a></td> +</tr> +<tr> + <td>——, lemon</td> + <td class="tdr"><a href="#Lemon_Mince_Meat">289</a></td> +</tr> +<tr> + <td>Mirangles</td> + <td class="tdr"><a href="#Mirangles">ib.</a></td> +</tr> +<tr> + <td>Moss</td> + <td class="tdr"><a href="#Moss">ib.</a></td> +</tr> +<tr> + <td><span class='pagenum'><a name="Page_xiv" id="Page_xiv">[xiv]</a></span>Muffins</td> + <td class="tdr"><a href="#Muffins">290</a></td> +</tr> +<tr> + <td>Oranges, to preserve</td> + <td class="tdr"><a href="#Oranges_to_preserve">ib.</a></td> +</tr> +<tr> + <td>——, Seville, to preserve</td> + <td class="tdr"><a href="#Seville_Oranges_to_preserve">291</a></td> +</tr> +<tr> + <td>Orange butter</td> + <td class="tdr"><a href="#Butter_Orange">ib.</a></td> +</tr> +<tr> + <td>——, candied</td> + <td class="tdr"><a href="#Candied_Orange">ib.</a></td> +</tr> +<tr> + <td>—— cream</td> + <td class="tdr"><a href="#Orange_Cream_2">ib.</a></td> +</tr> +<tr> + <td>—— jelly</td> + <td class="tdr"><a href="#Orange_Jelly">292</a></td> +</tr> +<tr> + <td>—— paste</td> + <td class="tdr"><a href="#Orange_Paste">ib.</a></td> +</tr> +<tr> + <td>—— puffs</td> + <td class="tdr"><a href="#Orange_Puffs">ib.</a></td> +</tr> +<tr> + <td>—— sponge</td> + <td class="tdr"><a href="#Orange_Sponge">293</a></td> +</tr> +<tr> + <td>—— and lemon syrup</td> + <td class="tdr"><a href="#Orange_and_Lemon_Syrup">ib.</a></td> +</tr> +<tr> + <td>Oranges for a tart</td> + <td class="tdr"><a href="#Oranges_for_a_Tart">ib.</a></td> +</tr> +<tr> + <td>Orange tart</td> + <td class="tdr"><a href="#Orange_Tart">ib.</a></td> +</tr> +<tr> + <td>Panada</td> + <td class="tdr"><a href="#Panada">294</a></td> +</tr> +<tr> + <td>Pancakes</td> + <td class="tdr"><a href="#Pancakes_No_1">ib.</a></td> +</tr> +<tr> + <td>——, French</td> + <td class="tdr"><a href="#French_Pancakes">295</a></td> +</tr> +<tr> + <td>——, Grillon’s</td> + <td class="tdr"><a href="#Grillons_Pancakes">ib.</a></td> +</tr> +<tr> + <td>——, quire of paper</td> + <td class="tdr"><a href="#Quire_of_Paper_Pancakes">ib.</a></td> +</tr> +<tr> + <td>——, rice</td> + <td class="tdr"><a href="#Rice_Pancakes">ib.</a></td> +</tr> +<tr> + <td>Paste</td> + <td class="tdr"><a href="#Paste">ib.</a></td> +</tr> +<tr> + <td>——, for baking or frying</td> + <td class="tdr"><a href="#Paste_for_baking_or_frying">ib.</a></td> +</tr> +<tr> + <td>——, for pies</td> + <td class="tdr"><a href="#Paste_for_Pies">296</a></td> +</tr> +<tr> + <td>——, for raised pies</td> + <td class="tdr"><a href="#Paste_for_raised_Pies">ib.</a></td> +</tr> +<tr> + <td>——, for tarts</td> + <td class="tdr"><a href="#Paste_for_Tarts">ib.</a></td> +</tr> +<tr> + <td>——, for tarts in pans</td> + <td class="tdr"><a href="#Paste_for_Tarts_in_pans">ib.</a></td> +</tr> +<tr> + <td>——, for small tartlets</td> + <td class="tdr"><a href="#Paste_for_very_small_Tartlets">ib.</a></td> +</tr> +<tr> + <td>——, potato</td> + <td class="tdr"><a href="#Potato_Paste">ib.</a></td> +</tr> +<tr> + <td>——, rice</td> + <td class="tdr"><a href="#Rice_Paste">297</a></td> +</tr> +<tr> + <td>——, royal</td> + <td class="tdr"><a href="#Paste_Royal">ib.</a></td> +</tr> +<tr> + <td>——, short or puff</td> + <td class="tdr"><a href="#Short_or_Puff_Paste_No_1">ib.</a></td> +</tr> +<tr> + <td>——, short</td> + <td class="tdr"><a href="#Short_Paste_No_2">ib.</a></td> +</tr> +<tr> + <td>——, short, with suet</td> + <td class="tdr"><a href="#Short_Paste_made_with_Suet">298</a></td> +</tr> +<tr> + <td>——, sugar</td> + <td class="tdr"><a href="#Sugar_Paste">ib.</a></td> +</tr> +<tr> + <td>Peaches, to preserve in brandy</td> + <td class="tdr"><a href="#Peaches_to_preserve_in_Brandy_No_1">ib.</a></td> +</tr> +<tr> + <td>Pears, to pot</td> + <td class="tdr"><a href="#Pears_to_pot">299</a></td> +</tr> +<tr> + <td>——, to stew</td> + <td class="tdr"><a href="#Pears_to_stew">300</a></td> +</tr> +<tr> + <td>Pie, chicken</td> + <td class="tdr"><a href="#Chicken_Pie">ib.</a></td> +</tr> +<tr> + <td>——, giblet</td> + <td class="tdr"><a href="#Giblet_Pie">ib.</a></td> +</tr> +<tr> + <td>——, common goose</td> + <td class="tdr"><a href="#Common_Goose_Pie">ib.</a></td> +</tr> +<tr> + <td>——, rich goose</td> + <td class="tdr"><a href="#Rich_Goose_Pie">ib.</a></td> +</tr> +<tr> + <td>——, ham and chicken</td> + <td class="tdr"><a href="#Ham_and_Chicken_Pie">ib.</a></td> +</tr> +<tr> + <td>——, hare</td> + <td class="tdr"><a href="#Hare_Pie">301</a></td> +</tr> +<tr> + <td>——, lumber</td> + <td class="tdr"><a href="#Lumber_Pie">ib.</a></td> +</tr> +<tr> + <td>——, olive</td> + <td class="tdr"><a href="#Olive_Pie">ib.</a></td> +</tr> +<tr> + <td>——, partridge</td> + <td class="tdr"><a href="#Partridge_Pie_2">ib.</a></td> +</tr> +<tr> + <td>——, rich pigeon</td> + <td class="tdr"><a href="#Rich_Pigeon_Pie">302</a></td> +</tr> +<tr> + <td>——, high veal</td> + <td class="tdr"><a href="#High_Veal_Pie">ib.</a></td> +</tr> +<tr> + <td>——, vegetable</td> + <td class="tdr"><a href="#Vegetable_Pie">ib.</a></td> +</tr> +<tr> + <td>——, Yorkshire Christmas</td> + <td class="tdr"><a href="#A_Yorkshire_Christmas_Pie">ib.</a></td> +</tr> +<tr> + <td>Pineapple, to preserve in slices</td> + <td class="tdr"><a href="#Pineapple_to_preserve_in_slices">ib.</a></td> +</tr> +<tr> + <td>—— chips</td> + <td class="tdr"><a href="#Pineapple_Chips">303</a></td> +</tr> +<tr> + <td>Plums, to dry green</td> + <td class="tdr"><a href="#Plums_to_dry_green">ib.</a></td> +</tr> +<tr> + <td>——, green, jam of</td> + <td class="tdr"><a href="#Green_Plum_Jam">ib.</a></td> +</tr> +<tr> + <td>——, great white, to preserve</td> + <td class="tdr"><a href="#Great_White_Plum_to_preserve">304</a></td> +</tr> +<tr> + <td>Posset</td> + <td class="tdr"><a href="#Posset">ib.</a></td> +</tr> +<tr> + <td>——, sack</td> + <td class="tdr"><a href="#Sack_Posset">ib.</a></td> +</tr> +<tr> + <td>——, sack, without milk</td> + <td class="tdr"><a href="#Sack_Posset_without_milk">ib.</a></td> +</tr> +<tr> + <td>——, sack, or jelly</td> + <td class="tdr"><a href="#Sack_Posset_or_Jelly">305</a></td> +</tr> +<tr> + <td>Puffs</td> + <td class="tdr"><a href="#Puffs">ib.</a></td> +</tr> +<tr> + <td>——, cheese</td> + <td class="tdr"><a href="#Cheese_Puffs">ib.</a></td> +</tr> +<tr> + <td>——, chocolate</td> + <td class="tdr"><a href="#Chocolate_Puffs">ib.</a></td> +</tr> +<tr> + <td>——, German</td> + <td class="tdr"><a href="#German_Puffs">ib.</a></td> +</tr> +<tr> + <td>——, Spanish</td> + <td class="tdr"><a href="#Spanish_Puffs">306</a></td> +</tr> +<tr> + <td>Pudding</td> + <td class="tdr"><a href="#Pudding">ib.</a></td> +</tr> +<tr> + <td>——, good</td> + <td class="tdr"><a href="#A_good_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, very good</td> + <td class="tdr"><a href="#A_very_good_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, excellent</td> + <td class="tdr"><a href="#An_excellent_Pudding">307</a></td> +</tr> +<tr> + <td>——, plain</td> + <td class="tdr"><a href="#A_plain_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, scalded</td> + <td class="tdr"><a href="#A_scalded_Pudding">307</a></td> +</tr> +<tr> + <td>——, sweet</td> + <td class="tdr"><a href="#A_sweet_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, all three</td> + <td class="tdr"><a href="#All_Three_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, almond</td> + <td class="tdr"><a href="#Almond_Pudding_No_1">ib.</a></td> +</tr> +<tr> + <td>——, amber</td> + <td class="tdr"><a href="#Amber_Pudding">308</a></td> +</tr> +<tr> + <td>——, Princess Amelia’s</td> + <td class="tdr"><a href="#Princess_Amelias_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, apple-mignon</td> + <td class="tdr"><a href="#Apple_Mignon">ib.</a></td> +</tr> +<tr> + <td>——, apple</td> + <td class="tdr"><a href="#Apple_Pudding_No_1">ib.</a></td> +</tr> +<tr> + <td>——, arrow-root</td> + <td class="tdr"><a href="#Arrow-root_Pudding">309</a></td> +</tr> +<tr> + <td>——, pearl barley</td> + <td class="tdr"><a href="#Pearl_Barley_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, batter</td> + <td class="tdr"><a href="#Batter_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, plain batter</td> + <td class="tdr"><a href="#Plain_Batter_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, Norfolk batter</td> + <td class="tdr"><a href="#Norfolk_Batter_Pudding">310</a></td> +</tr> +<tr> + <td>——, green bean</td> + <td class="tdr"><a href="#Green_Bean_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, beef-steak</td> + <td class="tdr"><a href="#Beef_Steak_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, bread</td> + <td class="tdr"><a href="#Bread_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, bread, rich</td> + <td class="tdr"><a href="#Rich_Bread_Pudding">311</a></td> +</tr> +<tr> + <td>——, bread and butter</td> + <td class="tdr"><a href="#Bread_and_Butter_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, raisin-bread</td> + <td class="tdr"><a href="#Raisin_Bread_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, buttermilk</td> + <td class="tdr"><a href="#Buttermilk_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, carrot</td> + <td class="tdr"><a href="#Carrot_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, Charlotte</td> + <td class="tdr"><a href="#Charlotte_Pudding">312</a></td> +</tr> +<tr> + <td>——, cheese</td> + <td class="tdr"><a href="#Cheese_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, citron</td> + <td class="tdr"><a href="#Citron_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, cocoa-nut</td> + <td class="tdr"><a href="#Cocoa-nut_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, college</td> + <td class="tdr"><a href="#College_Pudding_No_1">313</a></td> +</tr> +<tr> + <td>——, new college</td> + <td class="tdr"><a href="#New_College_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, cottage</td> + <td class="tdr"><a href="#Cottage_Pudding">314</a></td> +</tr> +<tr> + <td>——, currant</td> + <td class="tdr"><a href="#Currant_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, custard</td> + <td class="tdr"><a href="#Custard_Pudding_No_1">ib.</a></td> +</tr> +<tr> + <td>——, fish</td> + <td class="tdr"><a href="#Fish_Pudding">315</a></td> +</tr> +<tr> + <td>——, French</td> + <td class="tdr"><a href="#French_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, gooseberry</td> + <td class="tdr"><a href="#Gooseberry_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, hunters’</td> + <td class="tdr"><a href="#Hunters_Pudding">316</a></td> +</tr> +<tr> + <td>——, jug</td> + <td class="tdr"><a href="#Jug_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, lemon</td> + <td class="tdr"><a href="#Lemon_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, small lemon</td> + <td class="tdr"><a href="#Small_Lemon_Puddings">ib.</a></td> +</tr> +<tr> + <td>——, maccaroni</td> + <td class="tdr"><a href="#Maccaroni_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, marrow</td> + <td class="tdr"><a href="#Marrow_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, Nottingham</td> + <td class="tdr"><a href="#Nottingham_Pudding">317</a></td> +</tr> +<tr> + <td>——, oatmeal</td> + <td class="tdr"><a href="#Oatmeal_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, orange</td> + <td class="tdr"><a href="#Orange_Pudding_No_1">ib.</a></td> +</tr> +<tr> + <td>——, paradise</td> + <td class="tdr"><a href="#Paradise_Pudding">318</a></td> +</tr> +<tr> + <td>——, pith</td> + <td class="tdr"><a href="#Pith_Pudding">319</a></td> +</tr> +<tr> + <td>——, plum</td> + <td class="tdr"><a href="#Plum_Pudding_No_1">ib.</a></td> +</tr> +<tr> + <td>——, plum, rich</td> + <td class="tdr"><a href="#A_rich_Plum_Pudding">320</a></td> +</tr> +<tr> + <td>——, potato</td> + <td class="tdr"><a href="#Potato_Pudding_No_1">ib.</a></td> +</tr> +<tr> + <td>——, Pottinger’s</td> + <td class="tdr"><a href="#Pottingers_Pudding">321</a></td> +</tr> +<tr> + <td>——, prune</td> + <td class="tdr"><a href="#Prune_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, quaking</td> + <td class="tdr"><a href="#Quaking_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, ratafia</td> + <td class="tdr"><a href="#Ratafia_Pudding">322</a></td> +</tr> +<tr> + <td>——, rice</td> + <td class="tdr"><a href="#Rice_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, plain rice</td> + <td class="tdr"><a href="#Plain_Rice_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, ground rice</td> + <td class="tdr"><a href="#Ground_Rice_Pudding">323</a></td> +</tr> +<tr> + <td>——, rice, hunting</td> + <td class="tdr"><a href="#Rice_Hunting_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, kitchen rice</td> + <td class="tdr"><a href="#Kitchen_Rice_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, rice plum</td> + <td class="tdr"><a href="#Rice_Plum_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, small rice</td> + <td class="tdr"><a href="#Small_Rice_Puddings">ib.</a></td> +</tr> +<tr> + <td>——, Swedish rice</td> + <td class="tdr"><a href="#Swedish_Rice_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, rice white pot</td> + <td class="tdr"><a href="#Rice_White_Pot">324</a></td> +</tr> +<tr> + <td>——, sago</td> + <td class="tdr"><a href="#Sago_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, spoonful</td> + <td class="tdr"><a href="#Spoonful_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, plain suet</td> + <td class="tdr"><a href="#Plain_Suet_Pudding_baked">ib.</a></td> +</tr> +<tr> + <td>——, tansy</td> + <td class="tdr"><a href="#Tansy_Pudding">ib.</a></td> +</tr> +<tr> + <td>——, tapioca</td> + <td class="tdr"><a href="#Tapioca_Pudding">325</a></td> +</tr> +<tr> + <td>——, neat’s tongue</td> + <td class="tdr"><a href="#Neats_Tongue_Pudding">ib.</a></td> +</tr> +<tr> + <td>Quatre fruits</td> + <td class="tdr"><a href="#Quatre_Fruits">ib.</a></td> +</tr> +<tr> + <td>Quinces, to preserve</td> + <td class="tdr"><a href="#Quinces_to_preserve">ib.</a></td> +</tr> +<tr> + <td><span class='pagenum'><a name="Page_xv" id="Page_xv">[xv]</a></span>Ramaquins</td> + <td class="tdr"><a href="#Ramaquins_No_1">326</a></td> +</tr> +<tr> + <td>Raspberries, to preserve</td> + <td class="tdr"><a href="#Raspberries_to_preserve">327</a></td> +</tr> +<tr> + <td>——, to preserve in currant jelly</td> + <td class="tdr"><a href="#Raspberries_to_preserve_in_Currant_Jelly">ib.</a></td> +</tr> +<tr> + <td>——, jam</td> + <td class="tdr"><a href="#Raspberry_Jam_No_1">328</a></td> +</tr> +<tr> + <td>——, paste</td> + <td class="tdr"><a href="#Raspberry_Paste">ib.</a></td> +</tr> +<tr> + <td>Rice crust, apple tart with</td> + <td class="tdr"><a href="#Apple_Tart_with_Rice_Crust">329</a></td> +</tr> +<tr> + <td>Rolls</td> + <td class="tdr"><a href="#Rolls">ib.</a></td> +</tr> +<tr> + <td>——, excellent</td> + <td class="tdr"><a href="#Excellent_Rolls">ib.</a></td> +</tr> +<tr> + <td>——, little</td> + <td class="tdr"><a href="#Little_Rolls">330</a></td> +</tr> +<tr> + <td>——, breakfast</td> + <td class="tdr"><a href="#Breakfast_Rolls">ib.</a></td> +</tr> +<tr> + <td>——, Brentford</td> + <td class="tdr"><a href="#Brentford_Rolls">ib.</a></td> +</tr> +<tr> + <td>——, Dutch</td> + <td class="tdr"><a href="#Dutch_Rolls">ib.</a></td> +</tr> +<tr> + <td>——, French</td> + <td class="tdr"><a href="#French_Rolls_No_1">331</a></td> +</tr> +<tr> + <td>——, Milton</td> + <td class="tdr"><a href="#Milton_Rolls">332</a></td> +</tr> +<tr> + <td>Runnet</td> + <td class="tdr"><a href="#Runnet">ib.</a></td> +</tr> +<tr> + <td>Rusks</td> + <td class="tdr"><a href="#Rusks">ib.</a></td> +</tr> +<tr> + <td>——, and tops and bottoms</td> + <td class="tdr"><a href="#Rusks_and_Tops_and_Bottoms">ib.</a></td> +</tr> +<tr> + <td>Sally Lunn</td> + <td class="tdr"><a href="#Sally_Lunn">333</a></td> +</tr> +<tr> + <td>Slipcote</td> + <td class="tdr"><a href="#Slip-Cote">ib.</a></td> +</tr> +<tr> + <td>Soufflé</td> + <td class="tdr"><a href="#Souffle">ib.</a></td> +</tr> +<tr> + <td>—— of apples and rice</td> + <td class="tdr"><a href="#Souffle_of_Apples_and_Rice">ib.</a></td> +</tr> +<tr> + <td>Strawberries, to preserve for eating with cream</td> + <td class="tdr"><a href="#Strawberries_to_preserve_for_eating_with_Cream">334</a></td> +</tr> +<tr> + <td>Strawberries, to preserve in currant jelly</td> + <td class="tdr"><a href="#Strawberries_to_preserve_in_Currant_Jelly">334</a></td> +</tr> +<tr> + <td>——, to preserve in gooseberry jelly</td> + <td class="tdr"><a href="#Strawberries_to_preserve_in_Gooseberry_Jelly">335</a></td> +</tr> +<tr> + <td>——, jam</td> + <td class="tdr"><a href="#Strawberry_Jam">ib.</a></td> +</tr> +<tr> + <td>Sugar, to clarify</td> + <td class="tdr"><a href="#Sugar_to_clarify">ib.</a></td> +</tr> +<tr> + <td>Syllabub</td> + <td class="tdr"><a href="#Syllabub">336</a></td> +</tr> +<tr> + <td>——, everlasting</td> + <td class="tdr"><a href="#Everlasting_Syllabub">ib.</a></td> +</tr> +<tr> + <td>——, solid</td> + <td class="tdr"><a href="#Solid_Syllabub">ib.</a></td> +</tr> +<tr> + <td>——, whipt</td> + <td class="tdr"><a href="#Whipt_Syllabub">ib.</a></td> +</tr> +<tr> + <td>Taffy</td> + <td class="tdr"><a href="#Taffy">337</a></td> +</tr> +<tr> + <td>Trifle</td> + <td class="tdr"><a href="#Trifle_No_1">ib.</a></td> +</tr> +<tr> + <td>Trotter jelly</td> + <td class="tdr"><a href="#Trotter_Jelly">ib.</a></td> +</tr> +<tr> + <td>Veal and ham patés</td> + <td class="tdr"><a href="#Veal_and_Ham_Pates">ib.</a></td> +</tr> +<tr> + <td>Venison pasty</td> + <td class="tdr"><a href="#Venison_Pasty">338</a></td> +</tr> +<tr> + <td>Vol-au-vent</td> + <td class="tdr"><a href="#Vol-au-Vent">ib.</a></td> +</tr> +<tr> + <td>Wafers</td> + <td class="tdr"><a href="#Wafers">ib.</a></td> +</tr> +<tr> + <td>——, sugar</td> + <td class="tdr"><a href="#Sugar_Wafers">ib.</a></td> +</tr> +<tr> + <td>Walnuts, to preserve</td> + <td class="tdr"><a href="#Walnuts_to_preserve">ib.</a></td> +</tr> +<tr> + <td>——, white</td> + <td class="tdr"><a href="#White_Walnuts">ib.</a></td> +</tr> +<tr> + <td>Whey, mustard</td> + <td class="tdr"><a href="#Mustard_Whey">ib.</a></td> +</tr> +<tr> + <td>Yest</td> + <td class="tdr"><a href="#Yest">ib.</a></td> +</tr> +<tr> + <td>——, excellent</td> + <td class="tdr"><a href="#Excellent_Yest">340</a></td> +</tr> +<tr> + <td>——, potato</td> + <td class="tdr"><a href="#Potato_Yest">ib.</a></td> +</tr> +<tr> + <td class="chaps" colspan="2"><a href="#PICKLES">PICKLES.</a></td> +</tr> +<tr> + <td>General Directions</td> + <td class="tdr"><a href="#Pickles_General_Directions">341</a></td> +</tr> +<tr> + <td>Almonds, green</td> + <td class="tdr"><a href="#Green_Almonds">ib.</a></td> +</tr> +<tr> + <td>Artichokes</td> + <td class="tdr"><a href="#Artichokes">ib.</a></td> +</tr> +<tr> + <td>——, to boil in winter</td> + <td class="tdr"><a href="#Artichokes_to_boil_in_Winter">ib.</a></td> +</tr> +<tr> + <td>Asparagus</td> + <td class="tdr"><a href="#Asparagus">342</a></td> +</tr> +<tr> + <td>Barberries</td> + <td class="tdr">i<a href="#Barberries_No_1">b.</a></td> +</tr> +<tr> + <td>Beet-root</td> + <td class="tdr"><a href="#Beet-root">ib.</a></td> +</tr> +<tr> + <td>—— and turnips</td> + <td class="tdr"><a href="#Beet-root_and_Turnips">343</a></td> +</tr> +<tr> + <td>Cabbage</td> + <td class="tdr"><a href="#Cabbage">ib.</a></td> +</tr> +<tr> + <td>——, red</td> + <td class="tdr"><a href="#Red_Cabbage_No_1">ib.</a></td> +</tr> +<tr> + <td>Capers</td> + <td class="tdr"><a href="#Capers">344</a></td> +</tr> +<tr> + <td>Capsicum</td> + <td class="tdr"><a href="#Capsicum">ib.</a></td> +</tr> +<tr> + <td>Cauliflower</td> + <td class="tdr"><a href="#Cauliflower">ib.</a></td> +</tr> +<tr> + <td>Clove gilliflower, or any other flower, for salads</td> + <td class="tdr"><a href="#Clove_Gilliflower">ib.</a></td> +</tr> +<tr> + <td>Codlings</td> + <td class="tdr"><a href="#Codlings">ib.</a></td> +</tr> +<tr> + <td>Cucumbers</td> + <td class="tdr"><a href="#Cucumbers_No_1">345</a></td> +</tr> +<tr> + <td>——, large, mango of</td> + <td class="tdr"><a href="#Large_Cucumbers_Mango_of">346</a></td> +</tr> +<tr> + <td>——, sliced</td> + <td class="tdr"><a href="#Cucumbers_sliced">ib.</a></td> +</tr> +<tr> + <td>——, stuffed</td> + <td class="tdr"><a href="#Cucumbers_stuffed">ib.</a></td> +</tr> +<tr> + <td>——, to preserve</td> + <td class="tdr"><a href="#Cucumbers_to_preserve">347</a></td> +</tr> +<tr> + <td>French beans</td> + <td class="tdr"><a href="#French_Beans_No_1">348</a></td> +</tr> +<tr> + <td>Herrings, to marinate</td> + <td class="tdr"><a href="#Herrings_to_marinate">349</a></td> +</tr> +<tr> + <td>——, red, trout fashion</td> + <td class="tdr"><a href="#Herrings_red_Trout_fashion">ib.</a></td> +</tr> +<tr> + <td>India pickle, called Picolili</td> + <td class="tdr"><a href="#India_Pickle_No_1">ib.</a></td> +</tr> +<tr> + <td>Lemons</td> + <td class="tdr"><a href="#Lemons_No_1">350</a></td> +</tr> +<tr> + <td>——, or oranges</td> + <td class="tdr"><a href="#Lemons_or_Oranges">352</a></td> +</tr> +<tr> + <td>Mango cossundria</td> + <td class="tdr"><a href="#Mango_Cossundria">353</a></td> +</tr> +<tr> + <td>Melons</td> + <td class="tdr"><a href="#Melons">ib.</a></td> +</tr> +<tr> + <td>——, to imitate mangoes</td> + <td class="tdr"><a href="#Melons_to_imitate_Mangoes">ib.</a></td> +</tr> +<tr> + <td>——, or cucumbers, as mangoes</td> + <td class="tdr"><a href="#Melons_or_Cucumbers_as_Mangoes">ib.</a></td> +</tr> +<tr> + <td>Mushrooms</td> + <td class="tdr"><a href="#Mushrooms_No_1">354</a></td> +</tr> +<tr> + <td>——, brown</td> + <td class="tdr"><a href="#Brown_Mushrooms">356</a></td> +</tr> +<tr> + <td>——, to dry</td> + <td class="tdr"><a href="#Mushrooms_to_dry">ib.</a></td> +</tr> +<tr> + <td>——, liquor and powder</td> + <td class="tdr"><a href="#Mushroom_Liquor_and_Powder">ib.</a></td> +</tr> +<tr> + <td>Mustard pickle</td> + <td class="tdr"><a href="#Mustard_Pickle">ib.</a></td> +</tr> +<tr> + <td>Nasturtiums</td> + <td class="tdr"><a href="#Nasturtiums">357</a></td> +</tr> +<tr> + <td>Onions</td> + <td class="tdr"><a href="#Onions_No_1">ib.</a></td> +</tr> +<tr> + <td>——, Spanish, mango of</td> + <td class="tdr"><a href="#Spanish_Onions_Mango_of">358</a></td> +</tr> +<tr> + <td>Orange and lemon-peel</td> + <td class="tdr"><a href="#Orange_and_Lemon_Peel">ib.</a></td> +</tr> +<tr> + <td>Oysters</td> + <td class="tdr"><a href="#Oysters_No_1">ib.</a></td> +</tr> +<tr> + <td>Peaches, mango of</td> + <td class="tdr"><a href="#Peaches_Mango_of">359</a></td> +</tr> +<tr> + <td>Purslain, samphire, broom-buds, &c.</td> + <td class="tdr"><a href="#Purslain_Samphire_Broom_Buds">360</a></td> +</tr> +<tr> + <td>Quinces</td> + <td class="tdr"><a href="#Quinces">ib.</a></td> +</tr> +<tr> + <td>Radish pods</td> + <td class="tdr"><a href="#Radish_Pods">ib.</a></td> +</tr> +<tr> + <td>Salmon</td> + <td class="tdr"><a href="#Salmon_No_1">361</a></td> +</tr> +<tr> + <td>——, to marinate</td> + <td class="tdr"><a href="#Salmon_to_marinate">362</a></td> +</tr> +<tr> + <td>Samphire</td> + <td class="tdr"><a href="#Samphire">ib.</a></td> +</tr> +<tr> + <td>Smelts</td> + <td class="tdr"><a href="#Smelts">ib.</a></td> +</tr> +<tr> + <td>Suckers</td> + <td class="tdr"><a href="#Suckers">ib.</a></td> +</tr> +<tr> + <td>Vinegar, for pickling</td> + <td class="tdr"><a href="#Vinegar_for_Pickling_No_1">ib.</a></td> +</tr> +<tr> + <td>——, camp</td> + <td class="tdr"><a href="#Camp_Vinegar">363</a></td> +</tr> +<tr> + <td>——, Chili</td> + <td class="tdr"><a href="#Chili_Vinegar">ib.</a></td> +</tr> +<tr> + <td>——, elder-flower</td> + <td class="tdr"><a href="#Elder-flower_Vinegar_No_1">ib.</a></td> +</tr> +<tr> + <td>——, garlic</td> + <td class="tdr"><a href="#Garlic_Vinegar">364</a></td> +</tr> +<tr> + <td>——, gooseberry</td> + <td class="tdr"><a href="#Gooseberry_Vinegar">ib.</a></td> +</tr> +<tr> + <td>——, plague or four thieves’</td> + <td class="tdr"><a href="#Plague_or_Four_Thieves_Vinegar">365</a></td> +</tr> +<tr> + <td>——, raisin</td> + <td class="tdr"><a href="#Raisin_Vinegar">ib.</a></td> +</tr> +<tr> + <td>——, raspberry</td> + <td class="tdr"><a href="#Raspberry_Vinegar_No_1">ib.</a></td> +</tr> +<tr> + <td>Walnuts, black</td> + <td class="tdr"><a href="#Walnuts_black_No_1">366</a></td> +</tr> +<tr> + <td>——, green</td> + <td class="tdr"><a href="#Walnuts_green">367</a></td> +</tr> +<tr> + <td>——, ketchup of</td> + <td class="tdr"><a href="#Walnut_Ketchup">ib.</a></td> +</tr> +<tr> + <td class="chaps" colspan="2"><a href="#WINES_CORDIALS_LIQUEURS_c">WINES, CORDIALS, LIQUEURS, &c.</a></td> +</tr> +<tr> + <td>Ale, to drink in a week</td> + <td class="tdr"><a href="#Ale_to_drink_in_a_week">369</a></td> +</tr> +<tr> + <td>——, very rare</td> + <td class="tdr"><a href="#Very_rare_Ale">ib.</a></td> +</tr> +<tr> + <td>——, orange</td> + <td class="tdr"><a href="#Orange_Ale">ib.</a></td> +</tr> +<tr> + <td>Aqua mirabilis</td> + <td class="tdr"><a href="#Aqua_Mirabilis">370</a></td> +</tr> +<tr> + <td>Bitters</td> + <td class="tdr"><a href="#Bitters">ib.</a></td> +</tr> +<tr> + <td>Cherry brandy</td> + <td class="tdr"><a href="#Cherry_Brandy">ib.</a></td> +</tr> +<tr> + <td>Cherry water, cordial</td> + <td class="tdr"><a href="#Cordial_Cherry_Water">ib.</a></td> +</tr> +<tr> + <td>Cordial, very fine</td> + <td class="tdr"><a href="#A_very_fine_Cordial">371</a></td> +</tr> +<tr> + <td>Cup</td> + <td class="tdr"><a href="#Cup">ib.</a></td> +</tr> +<tr> + <td>Elder-flower water</td> + <td class="tdr"><a href="#Elder-flower_Water">ib.</a></td> +</tr> +<tr> + <td>Elder-berry syrup</td> + <td class="tdr"><a href="#Elderberry_Syrup">ib.</a></td> +</tr> +<tr> + <td>Ginger beer</td> + <td class="tdr"><a href="#Ginger_Beer_No_1">372</a></td> +</tr> +<tr> + <td>Imperial</td> + <td class="tdr"><a href="#Imperial_No_1">373</a></td> +</tr> +<tr> + <td>Lemonade</td> + <td class="tdr"><a href="#Lemonade_No_1">ib.</a></td> +</tr> +<tr> + <td><span class='pagenum'><a name="Page_xvi" id="Page_xvi">[xvi]</a></span>——, clarified</td> + <td class="tdr"><a href="#Clarified_Lemonade">374</a></td> +</tr> +<tr> + <td>——, milk</td> + <td class="tdr"><a href="#Milk_Lemonade">ib.</a></td> +</tr> +<tr> + <td>——, transparent</td> + <td class="tdr"><a href="#Transparent_Lemonade">ib.</a></td> +</tr> +<tr> + <td>Lemon water</td> + <td class="tdr"><a href="#Lemon_Water">ib.</a></td> +</tr> +<tr> + <td>Mead</td> + <td class="tdr"><a href="#Mead_No_1">ib.</a></td> +</tr> +<tr> + <td>Mithridate brandy</td> + <td class="tdr"><a href="#Mithridate_Brandy">375</a></td> +</tr> +<tr> + <td>Nonpareil</td> + <td class="tdr"><a href="#Nonpareil">ib.</a></td> +</tr> +<tr> + <td>Noyau</td> + <td class="tdr"><a href="#Noyau">376</a></td> +</tr> +<tr> + <td>Orange juice</td> + <td class="tdr"><a href="#Orange_Juice">ib.</a></td> +</tr> +<tr> + <td>Oranges, or lemons, spirit of</td> + <td class="tdr"><a href="#Spirit_of_Oranges_or_Lemons">ib.</a></td> +</tr> +<tr> + <td>Orange-water, cordial</td> + <td class="tdr"><a href="#Cordial_Orange_Water">ib.</a></td> +</tr> +<tr> + <td>Orgeat</td> + <td class="tdr"><a href="#Orgeat">ib.</a></td> +</tr> +<tr> + <td>Punch, excellent</td> + <td class="tdr"><a href="#Excellent_Punch">377</a></td> +</tr> +<tr> + <td>——, milk</td> + <td class="tdr"><a href="#Milk_Punch">ib.</a></td> +</tr> +<tr> + <td>——, Norfolk</td> + <td class="tdr"><a href="#Norfolk_Punch">ib.</a></td> +</tr> +<tr> + <td>——, Roman</td> + <td class="tdr"><a href="#Roman_Punch">378</a></td> +</tr> +<tr> + <td>Raspberry liqueur</td> + <td class="tdr"><a href="#Raspberry_Liqueur">ib.</a></td> +</tr> +<tr> + <td>—— vinegar</td> + <td class="tdr"><a href="#Raspberry_Vinegar">ib.</a></td> +</tr> +<tr> + <td>Ratafia brandy</td> + <td class="tdr"><a href="#Ratafia_Brandy">ib.</a></td> +</tr> +<tr> + <td>Shrub</td> + <td class="tdr"><a href="#Shrub_No_1">379</a></td> +</tr> +<tr> + <td>——, currant</td> + <td class="tdr"><a href="#Currant_Shrub">ib.</a></td> +</tr> +<tr> + <td>Spruce beer</td> + <td class="tdr"><a href="#Spruce_Beer">ib.</a></td> +</tr> +<tr> + <td>Wine, bittany</td> + <td class="tdr"><a href="#Bittany_Wine">379</a></td> +</tr> +<tr> + <td>——, champagne, sham</td> + <td class="tdr"><a href="#Sham_Champagne">380</a></td> +</tr> +<tr> + <td>——, cherry</td> + <td class="tdr"><a href="#Cherry_Wine">ib.</a></td> +</tr> +<tr> + <td>——, cowslip</td> + <td class="tdr"><a href="#Cowslip_Wine_No_1">ib.</a></td> +</tr> +<tr> + <td>——, currant</td> + <td class="tdr"><a href="#Currant_Wine_No_1">381</a></td> +</tr> +<tr> + <td>——, currant, or elder</td> + <td class="tdr"><a href="#Currant_or_Elder_Wine">382</a></td> +</tr> +<tr> + <td>——, currant, black</td> + <td class="tdr"><a href="#Black_Currant_Wine">ib.</a></td> +</tr> +<tr> + <td>——, currant, red</td> + <td class="tdr"><a href="#Red_Currant_Wine">ib.</a></td> +</tr> +<tr> + <td>——, currant, red or white</td> + <td class="tdr"><a href="#Red_or_White_Currant_Wine">ib.</a></td> +</tr> +<tr> + <td>——, damson</td> + <td class="tdr"><a href="#Damson_Wine">383</a></td> +</tr> +<tr> + <td>——, elder</td> + <td class="tdr"><a href="#Elder_Wine_No_1">ib.</a></td> +</tr> +<tr> + <td>——, elder flower</td> + <td class="tdr"><a href="#Elder-flower_Wine">385</a></td> +</tr> +<tr> + <td>——, frontiniac, sham</td> + <td class="tdr"><a href="#Sham_Frontiniac">ib.</a></td> +</tr> +<tr> + <td>——, mixed fruit</td> + <td class="tdr"><a href="#Mixed_Fruit_Wine">ib.</a></td> +</tr> +<tr> + <td>——, ginger</td> + <td class="tdr"><a href="#Ginger_Wine_No_1">ib.</a></td> +</tr> +<tr> + <td>——, gooseberry</td> + <td class="tdr"><a href="#Gooseberry_Wine_No_1">386</a></td> +</tr> +<tr> + <td>——, grape</td> + <td class="tdr"><a href="#Grape_Wine">387</a></td> +</tr> +<tr> + <td>——, lemon</td> + <td class="tdr"><a href="#Lemon_Wine">388</a></td> +</tr> +<tr> + <td>——, madeira, sham</td> + <td class="tdr"><a href="#Sham_Madeira">ib.</a></td> +</tr> +<tr> + <td>——, orange</td> + <td class="tdr"><a href="#Orange_Wine_No_1">ib.</a></td> +</tr> +<tr> + <td>——, port, sham</td> + <td class="tdr"><a href="#Sham_Port_Wine">389</a></td> +</tr> +<tr> + <td>——, raisin</td> + <td class="tdr"><a href="#Raisin_Wine_No_1">ib.</a></td> +</tr> +</table> + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_1" id="Page_1">[1]</a></span></p> + + + + +<h2 class="chapterhead" style="margin-bottom: 4em;"><span style="font-size: 80%">THE</span><br /> +LADY’S OWN COOKERY BOOK.</h2> + + +<p><span class='pagenum'><a name="Page_2" id="Page_2">[2]</a></span></p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_3" id="Page_3">[3]</a></span></p> + +<h2 class="chapterhead"><a name="GENERAL_DIRECTIONS" id="GENERAL_DIRECTIONS"></a>GENERAL DIRECTIONS.</h2> + + +<p><span class="smcap">The</span> following directions may appear trite and common, but it is of the +greatest consequence that they be strictly observed:</p> + +<p>Attend to minute cleanliness. Never wipe a dish, bowl, or pan, with a +half dirty napkin, or give the vessel a mere rinse in water and think +that it is then fit for use. See that it be dried and pure from all +smell before you put in any ingredient.</p> + +<p>Never use the hands when it is possible to avoid it; and, when you do, +have a clean basin of water to dip them in, and wipe them thoroughly +several times while at work, as in mixing dough, &c.</p> + +<p>Use silver or wooden spoons; the latter are best for all confectionery +and puddings. Take care that the various spoons, skewers, and knives, be +not used promiscuously for cookery and confectionery, or even for +different dishes of the same sort.</p> + +<p>If an onion is cut with any knife, or lies near any article of kitchen +use, that article is not fit for service till it has been duly scoured +and laid in the open air. The same remark applies to very many strong +kitchen herbs. This point is scarcely ever enough attended to.</p> + +<p>In measuring quantities, be extremely exact, having always some +particular vessel set apart for each ingredient (best of earthenware, +because such cannot retain any smell) wherewith to ascertain your +quantities. Do nothing by guess, how practised soever you may deem +yourself in the art: nor say "Oh! I want none of your measures for such +a thing as a little seasoning," taking a pinch here and there. Be +assured you will never in that way make a dish, or a sauce, twice in the +same manner; it may be good by <i>chance</i>, but it will always be a +<i>chance</i>, and the chances are very much against it; at all events it +will not be precisely the <i>same</i> thing, and precision is the very +essence of good cookery.</p> + +<p><span class='pagenum'><a name="Page_4" id="Page_4">[4]</a></span>The French say <i>Il faut que rien ne domine</i>—No one ingredient must +predominate. This is a good rule to please general taste and great +judges; but, to secure the favour of a particular palate it is not +infallible: as, in a good herb soup, for instance, it may better delight +the master or mistress that some one herb or savoury meat <i>should</i> +predominate. Consult, therefore, the peculiarities of the tastes of your +employer; for, though a dish may be a good dish of its kind, if it is +not suited to the taste of the eater of what avail is it?</p> + +<p>Let not the vanity of the cook induce you to forget the duty of a +servant, which is, in the first place, to please his master: be +particular, therefore, in enquiring what things please your employer. +Many capital cooks will be found for great feasts and festivals, but +very few for every-day service, because this is not "eye-service," but +the service of principle and duty. Few, indeed, there are who will take +equal pains to make one delicate dish, one small exquisite dinner, for +the three hundred and sixty-five days in the year; yet this is by far +the most valuable attainment of the two.</p> + +<p>The great secret of all cookery consists in making fine meat jellies; +this is done at less expence than may be imagined by a <i>careful, honest</i> +cook. For this purpose let all parings of meats of every kind, all +bones, however dry they may appear, be carefully collected, and put over +a very slow fire in a small quantity of water, always adding a little +more as the water boils down. Skim this juice when cool: and, having +melted it a second time, pass it through a sieve till thoroughly pure: +put no salt or pepper; use this fine jelly for any sauce, adding herbs, +or whatever savoury condiments you think proper, at the time it is used.</p> + +<p>Be careful all summer long to dry vegetables and herbs. Almost every +herb and vegetable may be dried and preserved for winter use; for on +these must chiefly depend all the varied flavours of your dishes. +Mushrooms and artichokes strung on a string, with a bit of wood knotted +in between each to prevent their touching, and hung in a dry place, will +be excellent; and every species of culinary herb may be preserved either +in bottles or paper bags.</p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_5" id="Page_5">[5]</a></span></p> + + +<h2 class="chapterhead"><a name="A_CATALOGUE_OF_THINGS_IN_SEASON" id="A_CATALOGUE_OF_THINGS_IN_SEASON"></a>A<br /> +CATALOGUE OF THINGS IN SEASON.</h2> + +<hr class="declong" /> + +<h3 class="sectionhead">JANUARY.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p><span class="smcap">Cod,</span> skate, thornback, salmon, soles, eels, perch, carp, tench, +flounders, prawns, lobsters, crabs, shrimps, cockles, muscles, oysters, +smelts, whiting.</p> + +<h4 class="subsection"><i>Game and Poultry.</i></h4> + +<p>Hares, pheasants, partridges, wild ducks, widgeon, teal, capons, +pullets, fowls, chickens, squab-pigeons, tame rabbits, woodcocks, +snipes, larks, blackbirds, and wood-pigeons.</p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>Portugal grapes, the Kentish russet, golden French kirton, Dutch +pippins, nonpareils, pearmains, russetting apples, and all sorts of +winter pears.</p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>Many sorts of cabbages, savoys, sprouts, and greens, parsnips, carrots, +turnips, potatoes, celery, endive, cabbage-lettuces, leeks, onions, +horseradish, small salad under glasses, sweet herbs, and parsley, green +and white brocoli, beet-root, beet-leaves and tops, forced asparagus, +cucumbers in hotbeds, French beans and peas in the hothouse.</p> + +<p><span class='pagenum'><a name="Page_6" id="Page_6">[6]</a></span></p> + + +<h3 class="sectionhead">FEBRUARY.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p>Cod, skate, thornback, salmon, sturgeon, soles, flounders, whitings, +smelts, crabs, lobsters, prawns, shrimps, oysters, eels, crawfish, carp, +tench, and perch.</p> + +<h4 class="subsection"><i>Game and Poultry.</i></h4> + +<p>Hares and partridges till the 14th. Turkeys, capons, pullets with eggs, +fowls, chickens, tame rabbits, woodcocks, snipes, all sorts of +wild-fowl, which begin to decline in this month.</p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>Nearly the same as last month.</p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>The same as last month.</p> + + +<h3 class="sectionhead">MARCH.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p>Cod and codlings, turbot, salmon, skate, thornback, smelts, soles, +crabs, lobsters, prawns, flounders, plaice, oysters, perch, carp, tench, +eels, gudgeons, mullet, and sometimes mackerel, comes in.</p> + +<h4 class="subsection"><i>Poultry.</i></h4> + +<p>Turkeys, pullets, fowls, chickens, ducklings, tame rabbits, pigeons, +guinea-fowl.</p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>Pineapples, the golden ducket, Dorset pippins, rennetings, Loan’s +pearmain, nonpareils, John apples, the later bonchretien and +double-blossom pears.</p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>Carrots, parsnips, turnips, potatoes, beet, leeks, onions, green and +white brocoli, brocoli sprouts, brown and green cole, cabbage sprouts, +greens, spinach, small salad, parsley, sorrel, corn salad, green fennel, +sweet herbs of all sorts, cabbage lettuces, forced mushrooms, asparagus +forced, cucumbers in hotbeds, French beans and peas in hothouses, and +young radishes and onions.</p> + +<p><span class='pagenum'><a name="Page_7" id="Page_7">[7]</a></span></p> + + +<h3 class="sectionhead">APRIL.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p>Salmon, turbot, mackerel, skate, thornback, red and grey mullet, +gurnets, pipers, soles, lobsters, oysters, prawns, crawfish, smelts, +carp, perch, pike, gudgeons, eels, and plaice.</p> + +<h4 class="subsection"><i>Game and Poultry.</i></h4> + +<p>Pullets, fowls, chickens, ducklings, pigeons, tame rabbits, and +sometimes young leverets, guinea-fowl.</p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>A few apples and pears, pineapples, hothouse grapes, strawberries, +cherries, apricots for tarts, and green gooseberries.</p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>Carrots, potatoes, horseradish, onions, leeks, celery, brocoli sprouts, +cabbage plants, cabbage lettuce, asparagus, spinach, parsley, thyme, all +sorts of small salads, young radishes and onions, cucumbers in hotbeds, +French beans and peas in the hothouse, green fennel, sorrel, chervil, +and, if the weather is fine, all sorts of sweet herbs begin to grow.</p> + + +<h3 class="sectionhead">MAY.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p>Turbot, salmon, soles, smelts, trout, whiting, mackerel, herrings, eels, +plaice, flounders, crabs, lobsters, prawns, shrimps, crawfish.</p> + +<h4 class="subsection"><i>Game and Poultry.</i></h4> + +<p>Pullets, fowls, chickens, guinea-fowl, green geese, ducklings, pigeons, +tame rabbits, leverets, and sometimes turkey poults.</p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>Strawberries, green apricots, cherries, gooseberries, and currants, for +tarts, hothouse pineapples, grapes, apricots, peaches, and fine +cherries.</p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>Spring carrots, horseradish, beet-root, early cauliflower, spring +cabbage, sprouts, spinach, coss, cabbage, and Silesia<span class='pagenum'><a name="Page_8" id="Page_8">[8]</a></span> lettuces, all +sorts of small salads, asparagus, hotspur beans, peas, fennel, mint, +balm, parsley, all sorts of sweet herbs, cucumbers and French beans +forced, radishes, and young onions, mushrooms in the cucumber beds.</p> + + +<h3 class="sectionhead">JUNE.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p>Turbot, trout, mackerel, mullet, salmon, salmon trout, soles, smelts, +eels, lobsters, crabs, crawfish, prawns, and shrimps.</p> + +<h4 class="subsection"><i>Game and Poultry.</i></h4> + +<p>Spring fowls, and chickens, geese, ducks, turkey poults, young wild and +tame rabbits, pigeons, leverets, and wheatears.</p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>Pineapples, currants, gooseberries, scarlet strawberries, hautboys, +several sorts of cherries, apricots, and green codlings.</p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>Young carrots, early potatoes, young turnips, peas, garden beans, +cauliflowers, summer cabbages, spinach, coss, cabbage, and Silesia +lettuces, French beans, cucumbers, asparagus, mushrooms, purslain, +radishes, turnip-radishes, horseradish, and onions.</p> + + +<h3 class="sectionhead">JULY.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p>Turbot, salmon, salmon trout, Berwick and fresh water trout, red and +grey mullet, Johndories, skate, thornback, maids, soles, flounders, +eels, lobsters, crawfish, prawns, and shrimps.</p> + +<h4 class="subsection"><i>Game and Poultry.</i></h4> + +<p>Leverets, geese, ducks and ducklings, fowls, chickens, turkey poults, +quails, wild rabbits, wheatears, and young wild ducks.</p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>Pineapples, peaches, apricots, scarlet and wood strawberries, hautboys, +summer apples, codlings, summer pears, green-gage and Orleans plums, +melons, currants, gooseberries, raspberries, cherries of all kinds, and +green walnuts to pickle.</p> + +<p><span class='pagenum'><a name="Page_9" id="Page_9">[9]</a></span></p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>Carrots, potatoes, turnips, onions, cauliflowers, marrowfat and other +peas, Windsor beans, French beans, mushrooms, sorrel, artichokes, +spinach, cabbages, cucumbers, coss and cabbage lettuces, parsley, all +sorts of sweet and potherbs, mint, balm, salsify, and field mushrooms.</p> + + +<h3 class="sectionhead">AUGUST.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p>Codlings, some turbot, which goes out this month, skate, thornback, +maids, haddock, flounders, red and grey mullet, Johndories, pike, perch, +gudgeons, roach, eels, oysters, crawfish, some salmon, salmon trout, +Berwick and fresh water trout.</p> + +<h4 class="subsection"><i>Game and Poultry.</i></h4> + +<p>Leverets, geese, turkey poults, ducks, fowls, chickens, wild rabbits, +quails, wheatears, young wild ducks, and some pigeons.</p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>Pineapples, melons, cherries, apricots, peaches, nectarines, apples, +pears, all sorts of plums, morella cherries, filberts and other nuts, +currants, raspberries, late gooseberries, figs, early grapes, +mulberries, and ripe codlings.</p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>Carrots, parsnips, turnips, potatoes, onions, horseradish, beet-root, +shalots, garlic, cauliflower, French beans, later peas, cucumbers, +cabbages, sprouts, coss lettuce, endive, celery, parsley, sweet herbs, +artichokes, artichoke suckers, chardoons, mushrooms, and all sorts of +small salads.</p> + + +<h3 class="sectionhead">SEPTEMBER.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p>Cod, codlings, skate, thornback, haddocks, soles, whitings, herrings +come in full season, salmon, smelts, flounders, pike, perch, carp, +tench, eels, lampreys, oysters, cockles, muscles, crawfish, prawns, and +shrimps.</p> + +<p><span class='pagenum'><a name="Page_10" id="Page_10">[10]</a></span></p> + +<h4 class="subsection"><i>Game and Poultry.</i></h4> + +<p>Hares, leverets, partridges, quails, young turkeys, geese, ducks, +capons, pullets, fowls, chickens, pigeons, wild and tame rabbits, wild +ducks, widgeon, teal, plover, larks, and pippets.</p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>Pineapples, melons, grapes, peaches, plums, nectarines, pears, apples, +quinces, medlars, filberts, hazel nuts, walnuts, morella cherries, +damsons, white and black bullace.</p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>Carrots, parsnips, potatoes, turnips, leeks, horseradish, beet-root, +onions, shalots, garlic, celery, endive, coss and cabbage lettuces, +artichokes, French beans, latter peas, mushrooms, cucumbers, red and +other cabbages, cabbage plants, Jerusalem artichokes, parsley, sorrel, +chervil, thyme, all sorts of sweet herbs, mint, balm, all sorts of small +salad.</p> + + +<h3 class="sectionhead">OCTOBER.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p>Cod, codlings, brill, haddocks, whiting, soles, herrings, cole-fish, +halibut, smelts, eels, flounders, perch, pike, carp, tench, oysters, +cockles, muscles, lobsters, crabs, crawfish, prawns, and shrimps.</p> + +<h4 class="subsection"><i>Game and Poultry.</i></h4> + +<p>Hares, leverets, pheasants, partridges, moor-game, grouse, turkeys, +geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tame +rabbits, all sorts of wild-fowl, larks, plovers, woodcocks, snipes, +wood-pigeons, pippets.</p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>Pineapples, peaches, grapes, figs, medlars, all sorts of fine apples and +pears, white plums, damsons, white and black bullace, quinces, filberts, +walnuts, and chesnuts.</p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>Carrots, parsnips, potatoes, turnips, leeks, horseradish, onions, +shalots, garlic, beet-root, artichokes, latter cauliflowers, red and +white cabbages, savoys, cabbage plants, green<span class='pagenum'><a name="Page_11" id="Page_11">[11]</a></span> and white brocoli, +chardoons, green and brown cole, celery, endive, spinach, sorrel, +chervil, parsley, purslain, all sorts of sweet herbs, coss and cabbage +lettuces, rocambole, and all sorts of small salads.</p> + + +<h3 class="sectionhead">NOVEMBER.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p>Cod, salmon, herrings, barbel, halibut, smelts, flounders, whiting, +haddock, pipers, gurnets, pike, perch, carp, tench, eels, lobsters, +crabs, oysters, muscles, cockles, crawfish, prawns, and shrimps.</p> + +<h4 class="subsection"><i>Game and Poultry.</i></h4> + +<p>The same as last month.</p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>Pineapples, all sorts of winter pears, golden pippins, nonpareils, all +sorts of winter apples, medlars, white and black bullace, and walnuts +kept in sand.</p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>Turnips, potatoes, carrots, parsnips, beets, chardoons, onions, shalots, +garlic, rocambole, cauliflowers in the greenhouse, red and other +cabbages, savoys, cabbage plants, winter spinach, forced asparagus, late +cucumbers, forced mushrooms, parsley, sorrel, chervil, thyme, all sorts +of sweet herbs, celery, endive, cabbage lettuces, brown and green cole, +and all sorts of small salads under glasses.</p> + + +<h3 class="sectionhead">DECEMBER.</h3> + +<h4 class="subsection"><i>Fish.</i></h4> + +<p>Cod, codlings, halibut, skate, sturgeon, soles, salmon, gurnets, +haddock, whiting, sometimes turbots come with the soles, herrings, +perch, pike, carp, tench, eels, lobsters, crabs, crawfish, muscles, +cockles, prawns, shrimps, Thames flounders, and smelts.</p> + +<h4 class="subsection"><i>Game and Poultry.</i></h4> + +<p>Hares, pheasants, partridges, moor or heath game, grouse, turkeys, +geese, capons, pullets, fowls, chickens, all sorts of wild-fowl, wood +cocks, snipes, larks, wild and tame rabbits, dottrels, wood-pigeons, +blackbirds, thrushes, plover both green and grey.</p> + +<p><span class='pagenum'><a name="Page_12" id="Page_12">[12]</a></span></p> + +<h4 class="subsection"><i>Fruit.</i></h4> + +<p>All sorts of winter pears and apples, medlars, chesnuts, Portugal grapes +and grapes hung in the room, and walnuts kept in sand.</p> + +<h4 class="subsection"><i>Roots and Vegetables.</i></h4> + +<p>Same as the last month.</p> + +<hr class="decshort" /> + +<p>Beef, mutton, and veal, are in season all the year; house lamb in +January, February, March, April, May, October, November, and December. +Grass lamb comes in at Easter and lasts till April or May; pork from +September till April or May; roasting pigs all the year; buck venison in +June, July, August, and September; doe and heifer venison in October, +November, December, and January.</p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_13" id="Page_13">[13]</a></span></p> + + +<h2 class="chapterhead"><a name="GENERAL_RULES_FOR_A_GOOD_DINNER" id="GENERAL_RULES_FOR_A_GOOD_DINNER"></a>GENERAL RULES FOR A GOOD DINNER.</h2> + + +<p><span class="smcap">There</span> should be always two soups, white and brown, two fish, dressed and +undressed; a bouilli and petits-patés; and on the sideboard a plain +roast joint, besides many savoury articles, such as hung beef, Bologna +sausages, pickles, cold ham, cold pie, &c. some or all of these +according to the number of guests, the names of which the head-servant +ought to whisper about to the company, occasionally offering them. He +should likewise carry about all the side-dishes or <i>entrées</i>, after the +soups are taken away in rotation. A silver lamp should be kept burning, +to put any dish upon that may grow cold.</p> + +<p>It is indispensable to have candles, or plateau, or epergne, in the +middle of the table.</p> + +<p>Beware of letting the table appear loaded; neither should it be too +bare. The soups and fish should be dispatched before the rest of the +dinner is set on; but, lest any of the guests eat of neither, two small +dishes of patés should be on the table. Of course, the meats and +vegetables and fruits which compose these dinners must be varied +according to the season, the number of guests, and the tastes of the +host and hostess. It is also needless to add that without iced champagne +and Roman punch a dinner is not called a dinner.</p> + +<p>These observations and the following directions for dinners are suitable +to persons who chuse to live <i>fashionably</i>; but the receipts contained +in this book will suit any mode of living, and the persons consulting it +will find matter for all tastes and all establishments. There is many an +excellent dish not considered adapted to a fashionable table, which, +nevertheless, is given in these pages.</p> + +<p><span class='pagenum'><a name="Page_14" id="Page_14">[14]</a></span></p> + + +<h3 class="sectionhead"><a name="A_DINNER_FOR_FOURTEEN_OR_SIXTEEN_PERSONS" id="A_DINNER_FOR_FOURTEEN_OR_SIXTEEN_PERSONS"></a>A DINNER FOR FOURTEEN OR SIXTEEN PERSONS.</h3> + +<p>N.B. It is the fashion to lay two table-cloths, and never to leave the +table uncovered. Of course, the individual things must be varied +according to the season.</p> + +<h3 class="subsection"><span class="smcap">First Course.</span></h3> + +<table border="0" cellpadding="4" cellspacing="15" summary="first course"> +<tr> + <td class="dishes">Queen Soup, white,<br /> + removed by<br /> + Plain boiled Turbot.</td> +</tr> +<tr> + <td class="dishes"> <br />Petits Patés of Oysters.<br /> </td> +</tr> +<tr> + <td class="dishes bbox">Plateau,<br /> + or<br /> + Epergne,<br /> + or<br /> + Candles.</td> +</tr> +<tr> + <td class="dishes"> <br />Petits Patés of Chickens.<br /> </td> +</tr> +<tr> + <td class="dishes">Herb Soup, brown,<br /> + removed by<br /> + Dressed fish (Salmon.)</td> +</tr> +</table> + +<p class="titlepage">Remove the whole and set on as follows:—</p> + +<p><span class='pagenum'><a name="Page_15" id="Page_15">[15]</a></span></p> + + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="first course"> +<tr> + <td class="dishes" style="width: 33%;">Sweetbreads,<br />larded.</td> + <td class="dishes" style="width: 34%;">Stewed Beef,<br />with<br />Vegetables.</td> + <td class="dishes" style="width: 33%;">Small<br />Beef<br />Pies.</td> +</tr> +<tr> + <td class="dishes">Reindeer Tongues,<br />highly dressed in<br />sauce.</td> + <td class="dishes">Dressed Peas.</td> + <td class="dishes">Rissoles of<br />Veal and Ham,<br />served<br />in sauce.</td> +</tr> +<tr> + <td class="dishes">Macaroni,<br />with<br />Parmesan<br />cheese. </td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td class="dishes">Dressed<br />Eggs.</td> +</tr> +<tr> + <td class="dishes">Mutton<br />Cutlets<br />glazed in<br />onion sauce.</td> + <td class="dishes">Stuffed Cabbage.</td> + <td class="dishes">Supreme of<br />Fowls.</td> +</tr> +<tr> + <td class="dishes">Vol-au-vent.</td> + <td class="dishes">Roasted Turkey,<br />with truffles,<br />morels, chesnuts, &c.</td> + <td class="dishes">Small breast<br />of Veal<br />glazed brown, with<br />Peas under.</td> +</tr> +</table> + +<p>On the sideboard, fish sauces, cold pie, hot ham, saddle of mutton +roasted; pickles, cucumbers, salad, mashed potatoes, greens, and +cauliflowers, crumbs of bread, and grated Parmesan cheese. These +should be handed round, to eat with soup, or game, or fowl, if liked.</p> + +<p><span class='pagenum'><a name="Page_16" id="Page_16">[16]</a></span></p> + + +<h4 class="subsection"><span class="smcap">Second Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="second course"> +<tr> + <td class="dishes" rowspan="2" style="width: 33%;">Cauliflower,<br />with cheese.</td> + <td class="dishes" style="width: 34%;">Larded Hare,<br />removed by<br />Souffle<a name="FNanchor_16-1_1" id="FNanchor_16-1_1"></a><a href="#Footnote_16-1_1" class="fnanchor">16-*</a>.</td> + <td class="dishes" rowspan="2" style="width: 33%;">Orange<br />Jelly.</td> +</tr> +<tr> + <td class="dishes">Apples<br />in compote.</td> +</tr> +<tr> + <td class="dishes">Puffs and<br />Tartlets.</td> + <td class="dishes bbox" rowspan="2"><br /><br />Plateau.<br /><br /> </td> + <td class="dishes">Stewed<br />Partridges.</td> +</tr> +<tr> + <td> </td> + <td> </td> +</tr> +<tr> + <td class="dishes">Dressed<br />Pigeons.</td> + <td class="dishes">Creams<br />in<br />Glasses.</td> + <td class="dishes">Italian<br />Cream.</td> +</tr> +<tr> + <td class="dishes">Small Puddings,<br />with sauce.</td> + <td class="dishes">Two roasted Pheasants,<br />one larded,<br />one plain,<br />removed by<br />Fondu<a name="FNanchor_16-2_2" id="FNanchor_16-2_2"></a><a href="#Footnote_16-2_2" class="fnanchor">16-+</a>.</td> + <td class="dishes">Jerusalem<br />Artichokes.</td> +</tr> +</table> + +<p class="footnote"><a name="Footnote_16-1_1" id="Footnote_16-1_1"></a><a href="#FNanchor_16-1_1"><span class="label">16-*</span></a> Light sweet Pudding.</p> + +<p class="footnote"><a name="Footnote_16-2_2" id="Footnote_16-2_2"></a><a href="#FNanchor_16-2_2"><span class="label">16-+</span></a> Melted Cheese.</p> + + +<p class="titlepage">Remove the whole.</p> + + +<p><span class='pagenum'><a name="Page_17" id="Page_17">[17]</a></span></p> + +<h4 class="subsection"><span class="smcap">Third Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="third course"> +<tr> + <td class="dishes" style="width: 33%;">Pickles.</td> + <td class="dishes" style="width: 34%;">Gruyère33-1<br />Cheese<br />and<br />Schabzieger<a name="FNanchor_17-1_3" id="FNanchor_17-1_3"></a><a href="#Footnote_17-1_3" class="fnanchor">17-*</a>.</td> + <td class="dishes" style="width: 33%;">Pickles.</td> +</tr> +<tr> + <td class="dishes">Bologna<br />Sausages.</td> + <td class="tdc">Savoury Toasts.</td> + <td class="dishes">Brawn.</td> +</tr> +<tr> + <td class="tdc" style="vertical-align: bottom;">Cold Pie.</td> + <td class="dishes bbox"> <br /><br />Plateau.<br /><br /> </td> + <td class="tdc" style="vertical-align: bottom;">Cold Pie.</td> +</tr> +<tr> + <td> </td> + <td class="dishes">Savoury Toasts.</td> + <td> </td> +</tr> +<tr> + <td class="dishes">Anchovies.</td> + <td class="dishes">Stilton<br />and<br />Parmesan.</td> + <td class="dishes">Kipper Salmon.</td> +</tr> +</table> + +<p class="titlepage">Radishes, cucumbers, salad, butter, &c. to be handed from the side +table.</p> + +<p class="footnote"><a name="Footnote_17-1_3" id="Footnote_17-1_3"></a><a href="#FNanchor_17-1_3"><span class="label">17-*</span></a> Swiss cheeses.</p> + +<p><span class='pagenum'><a name="Page_18" id="Page_18">[18]</a></span></p> + + +<h4 class="subsection"><span class="smcap">Dessert.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="dessert"> +<tr> + <td class="dishes" style="width: 33%;"><a name="corr03" id="corr03"></a>Pistachio Nuts and<br />Orange chips.</td> + <td class="dishes" style="width: 34%;">Cream Ice,<br />removed by<br />a Preserved<br />Pineapple.</td> + <td class="dishes" style="width: 33%;">Figs.</td> +</tr> +<tr> + <td class="dishes">Dried<br />Sweetmeats.</td> + <td class="dishes">Cake.</td> + <td class="dishes">Preserved<br />Plums.</td> +</tr> +<tr> + <td class="dishes">Chantilly<br />Basket.</td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td class="dishes">Pyramid with<br />various Sweetmeats.</td> +</tr> +<tr> + <td class="dishes">Almonds<br /> and Raisins.</td> + <td class="dishes">Cake.</td> + <td class="dishes">Preserves of<br />Apricots.</td> +</tr> +<tr> + <td class="dishes">Brandy<br />Cherries.</td> + <td class="dishes">Water Ice<br />à la Macedoine,<br />removed by<br />Grapes.</td> + <td class="dishes">Sugared<br />Walnuts.</td> +</tr> +</table> + +<p><span class='pagenum'><a name="Page_19" id="Page_19">[19]</a></span></p> + + +<h3 class="sectionhead"><a name="DINNER_FOR_TWELVE_OR_FOURTEEN_PERSONS" id="DINNER_FOR_TWELVE_OR_FOURTEEN_PERSONS"></a>DINNER FOR TWELVE OR FOURTEEN PERSONS.</h3> + +<h4 class="subsection"><span class="smcap">First Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="first course"> +<tr> + <td class="dishes" style="width: 33%;">Lamb Cutlets and<br />Asparagus sauce.</td> + <td class="dishes" style="width: 34%;">White Soups,<br />removed by plain Fish:<br />removed by Bouilli,<br />dressed according to any<br />of the various receipts.</td> + <td class="dishes" style="width: 33%;">Stewed Chicken.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Patés.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Fricandeau, or<br />Sorrel sauce.</td> + <td class="dishes">Dressed Vegetable<br />in a mould.</td> + <td class="dishes">Beef Olives.</td> +</tr> +<tr> + <td class="dishes">Small<br />savoury Pies.</td> + <td class="dishes bbox"> <br /><br />Plateau.<br /><br /> </td> + <td class="dishes">Small Ham,<br />glazed.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Macaroni<br />in a mould.</td> + <td></td> +</tr> +<tr> + <td></td> + <td class="dishes">Patés.</td> + <td></td> +</tr> +<tr> + <td></td> + <td class="dishes">Breast of Veal, stewed<br />white, as per receipt.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Dressed Eggs.</td> + <td></td> + <td class="dishes">Small Ragout of<br />Mutton.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Any of the Brown Soups,<br />removed by any of the<br />dressed Fish.</td> + <td></td> +</tr> +</table> + +<p class="titlepage">Sideboard furnished with plain joint and vegetables of all sorts, +pickles, &c.</p> + +<p><span class='pagenum'><a name="Page_20" id="Page_20">[20]</a></span></p> + + +<h4 class="subsection"><span class="smcap">Second Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="second course"> +<tr> + <td class="dishes" style="width: 33%;">Charlotte.</td> + <td class="dishes" style="width: 34%;">Grouse.</td> + <td class="dishes" style="width: 33%;">Plover’s Eggs.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Tart.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Jelly.</td> + <td></td> + <td class="dishes">Custards.</td> +</tr> +<tr> + <td></td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td></td> +</tr> +<tr> + <td class="dishes">Partridges.</td> + <td></td> + <td class="dishes">Woodcocks.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Trifle.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Fried Artichokes.</td> + <td></td> + <td class="dishes">Dressed Sea Kale.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Leveret.</td> + <td></td> +</tr> +</table> + +<p><span class='pagenum'><a name="Page_21" id="Page_21">[21]</a></span></p> + + +<h4 class="subsection"><span class="smcap">Third Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="third course"> +<tr> + <td style="width: 33%;"></td> + <td class="dishes" style="width: 34%;">Various Cheeses,<br />with<br />Red Herring.</td> + <td style="width: 33%;"></td> +</tr> +<tr> + <td></td> + <td class="dishes">Savoury Toasts.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Radishes, Cucumbers,<br />&c.</td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td class="dishes">Sausages, &c.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Savoury Toasts.</td> + <td></td> +</tr> +<tr> + <td></td> + <td class="dishes">Potted Game.</td> + <td></td> +</tr> +</table> + +<p><span class='pagenum'><a name="Page_22" id="Page_22">[22]</a></span></p> + + +<h4 class="subsection"><span class="smcap">Dessert.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="dessert"> +<tr> + <td class="dishes" style="width: 33%;">Chesnuts.</td> + <td class="dishes" style="width: 34%;">Ice Water,<br />removed by<br />Pineapple.</td> + <td class="dishes" style="width: 33%;">Walnuts.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Various<br />Cake.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Green Figs.</td> + <td></td> + <td class="dishes">Apples.</td> +</tr> +<tr> + <td></td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td></td> +</tr> +<tr> + <td class="dishes">Filberts.</td> + <td></td> + <td class="dishes">Grapes.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Various<br />Cake.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Plums.</td> + <td></td> + <td class="dishes">Pears.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Ice Cream,<br />removed by<br />Peaches.</td> + <td></td> +</tr> +</table> + +<p><span class='pagenum'><a name="Page_23" id="Page_23">[23]</a></span></p> + + +<h3 class="sectionhead"><a name="DINNER_FOR_TEN_OR_TWELVE_PERSONS" id="DINNER_FOR_TEN_OR_TWELVE_PERSONS"></a>DINNER FOR TEN OR TWELVE PERSONS.</h3> + +<h4 class="subsection"><span class="smcap">First Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="first course"> +<tr> + <td class="dishes" style="width: 33%;">Scotch Collops,<br />brown.</td> + <td class="dishes" style="width: 34%;">Brown Soup,<br />removed by<br />Fish,<br />removed by<br />Boiled Turkey,<br />white sauce.</td> + <td class="dishes" style="width: 33%;">Ragout of<br />Ham.</td> +</tr> +<tr> + <td class="dishes">Vol-au-vent<br />of Chicken.</td> + <td></td> + <td class="dishes">Fricandeau,<br />with Spinach.</td> +</tr> +<tr> + <td></td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td></td> +</tr> +<tr> + <td class="dishes">Cutlets with<br />Tomata sauce.</td> + <td></td> + <td class="dishes">Rissoles<br />of Fowl.</td> +</tr> +<tr> + <td class="dishes">Macaroni<br />in paste.</td> + <td class="dishes">White Soup,<br />removed by<br />Dressed Fish,<br />removed by<br />Roast Mutton.</td> + <td class="dishes">Patés<br />of Veal.</td> +</tr> +</table> + +<p class="titlepage">Sideboard—salad, brocoli, mashed potatoes, cold pie, potted meats.</p> + +<p><span class='pagenum'><a name="Page_24" id="Page_24">[24]</a></span></p> + + + +<h4 class="subsection"><span class="smcap">Second Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="second course"> +<tr> + <td class="dishes" style="width: 33%;">Orange Jelly.</td> + <td class="dishes" style="width: 34%;">Peahen,<br />larded.</td> + <td class="dishes" style="width: 33%;">Plum Puddings.</td> +</tr> +<tr> + <td class="dishes">Stewed Truffles.</td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td class="dishes">Blancmange.</td> +</tr> +<tr> + <td class="dishes">Tart,<br />Sponge Cake,<br />with Custard.</td> + <td class="dishes">Two<br />Wild Fowls.</td> + <td class="dishes">Eggs, with<br />white sauce,<br />cheesecakes.</td> + + +</tr> +</table> + +<p class="titlepage">Sideboard, Sea Kale, Pickles, Greens, Potatoes.</p> + + +<h4 class="subsection"><span class="smcap">Third Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="third course"> +<tr> + <td style="width: 33%;"></td> + <td class="dishes" style="width: 34%;">Gruyère—Schabzieger.</td> + <td style="width: 33%;"></td> +</tr> +<tr> + <td class="dishes">Butter.</td> + <td></td> + <td class="dishes">Celery.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Grated Parmesan.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Radishes.</td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td class="dishes">Cheese in<br />square pieces.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Salad.</td> + <td></td> +</tr> +</table> + +<p><span class='pagenum'><a name="Page_25" id="Page_25">[25]</a></span></p> + + +<h4 class="subsection"><span class="smcap">Dessert.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="dessert"> +<tr> + <td style="width: 33%;"></td> + <td class="dishes" style="width: 34%;">Ice.</td> + <td style="width: 33%;"></td> +</tr> +<tr> + <td class="dishes">Biscuits.</td> + <td></td> + <td class="dishes">Currants.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Apricots.</td> + <td></td> +</tr> +<tr> + <td></td> + <td class="dishes">Various Cakes.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Strawberries.</td> + <td></td> + <td class="dishes">Preserved Orange.</td> +</tr> +<tr> + <td></td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td></td> +</tr> +<tr> + <td class="dishes">Preserved Pine.</td> + <td></td> + <td class="dishes">Cherries.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Cakes.</td> + <td></td> +</tr> +<tr> + <td></td> + <td class="dishes">Peaches.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Gooseberries.</td> + <td></td> + <td class="dishes">Wafers.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Ice.</td> + <td></td> +</tr> +</table> + +<p><span class='pagenum'><a name="Page_26" id="Page_26">[26]</a></span></p> + + +<h3 class="sectionhead"><a name="DINNER_FOR_EIGHT_PERSONS" id="DINNER_FOR_EIGHT_PERSONS"></a>DINNER FOR EIGHT PERSONS.</h3> + +<h4 class="subsection"><span class="smcap">First Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="first course"> +<tr> + <td class="dishes" style="width: 33%;">Dressed<br />Asparagus.</td> + <td style="width: 34%;"></td> + <td class="dishes" style="width: 33%;">Patés of Veal<br />and Ham.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Fish,<br />removed by<br />Loin of Mutton,<br />rolled with<br />Tomata sauce.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Dressed Tongues.</td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td class="dishes">Beef Olives.<br />Stewed Spinach.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Soup,<br />removed by<br />Roast Neck of Veal,<br />with rich white sauce<br />and Mushrooms.</td> + <td></td> +</tr> +<tr> + <td class="dishes">Macaroni.</td> + <td></td> + <td class="dishes">Stewed Spinach.</td> +</tr> +</table> + +<p class="titlepage">Sideboard, a bouilli, a joint, pickles, plain boiled vegetables, &c.</p> + +<p><span class='pagenum'><a name="Page_27" id="Page_27">[27]</a></span></p> + + +<h4 class="subsection"><span class="smcap">Second Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="second course"> +<tr> + <td class="dishes" style="width: 33%;">Dressed<br />Eggs.</td> + <td class="dishes" style="width: 34%;">Stewed Pigeons,<br />removed by<br />a Fondu.</td> + <td class="dishes" style="width: 33%;">Dressed<br />French beans.</td> +</tr> +<tr> + <td class="dishes">Apple Tart.</td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td class="dishes">Four small<br />Plum Puddings.</td> +</tr> +<tr> + <td class="dishes">Fried<br />Artichokes.</td> + <td class="dishes">Roast Fowl,<br />with<br />Water Cresses,<br />removed by<br />Souffle.</td> + <td class="dishes">Dressed Ham.</td> +</tr> +</table> + +<p class="titlepage">When a plain roast fowl, there should be on the sideboard egg sauce or +bread sauce; if a plain duck, wine sauce or onion sauce.</p> + + +<h4 class="subsection"><span class="smcap">Cheese Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" summary="cheese course"> +<tr> + <td class="dishes">Various Cheeses,<br /> + Bologna Sausages,<br /> + Pickles.<br /> + Savoury Toasts,<br /> + &c. &c.</td> +</tr> +</table> + +<p><span class='pagenum'><a name="Page_28" id="Page_28">[28]</a></span></p> + + +<h4 class="subsection"><span class="smcap">Dessert.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" summary="dessert"> +<tr> + <td style="width: 33%;"></td> + <td class="dishes" style="width: 34%;">Ice Cream,<br />removed by<br />a large Cake<br />stuck with Sweetmeats.</td> + <td style="width: 33%;"></td> +</tr> +<tr> + <td class="dishes">Oranges.</td> + <td class="dishes">Brandy<br />Cherries.</td> + <td class="dishes">Dry Preserves.</td> +</tr> +<tr> + <td></td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td></td> +</tr> +<tr> + <td class="dishes">Wet Preserves.</td> + <td></td> + <td class="dishes">Apples.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Brandy<br />Peaches.</td> + <td></td> +</tr> +<tr> + <td></td> + <td class="dishes">Strawberries.</td> + <td></td> +</tr> +</table> + +<p><span class='pagenum'><a name="Page_29" id="Page_29">[29]</a></span></p> + + +<h3 class="sectionhead"><a name="DINNER_FOR_SIX_PERSONS" id="DINNER_FOR_SIX_PERSONS"></a>DINNER FOR SIX PERSONS.</h3> + +<h4 class="subsection"><span class="smcap">First Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="first course"> +<tr> + <td class="dishes" style="width: 33%;">Small Ham.</td> + <td class="dishes" style="width: 34%;">Asparagus Soup,<br />removed by<br />Fish,<br />removed by<br />Roast Veal<br />bechamelled.</td> + <td class="dishes" style="width: 33%;">Sea Kale,<br />white sauce.</td> +</tr> +<tr> + <td></td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td></td> +</tr> +<tr> + <td class="dishes">Stewed Turnips,<br />browned.</td> + <td class="dishes">Alamode<br />Beef.</td> + <td class="dishes">Mutton Cutlets,<br />Sauce piquante.</td> +</tr> +</table> + +<p><span class='pagenum'><a name="Page_30" id="Page_30">[30]</a></span></p> + + +<h4 class="subsection"><span class="smcap">Second Course</span>.</h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="second course"> +<tr> + <td class="dishes" style="width: 33%;">Blancmange.</td> + <td class="dishes" style="width: 34%;">Turkey Poult stuffed,<br />glazed brown,<br />fine rich brown sauce<br />under.</td> + <td class="dishes" style="width: 33%;">Croquets<br />of Potatoes.</td> +</tr> +<tr> + <td></td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td></td> +</tr> +<tr> + <td class="dishes">Dressed Peas.</td> + <td class="dishes">Stewed Duck,<br />with Truffles, Morells,<br />&c.</td> + <td class="dishes">Tart.</td> +</tr> +</table> + + +<h4 class="subsection"><span class="smcap">Third Course.</span></h4> + +<p class="titlepage">Two or three sorts of cheeses <a name="corr04" id="corr04"></a>(plain), a small fondu, relishes, &c.</p> + +<p><span class='pagenum'><a name="Page_31" id="Page_31">[31]</a></span></p> + +<h4 class="subsection"><span class="smcap">Dessert.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="third course"> +<tr> + <td class="dishes" style="width: 33%;">Brandy Peaches.</td> + <td class="dishes" style="width: 34%;">Ice,<br />removed by<br />Preserved Citron.</td> + <td class="dishes" style="width: 33%;">Apples.</td> +</tr> +<tr> + <td></td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td></td> +</tr> +<tr> + <td class="dishes">Oranges.</td> + <td class="dishes">Large Cake<br />like a hedgehog,<br />stuck with Almonds.</td> + <td class="dishes">Dry Preserves.</td> +</tr> +</table> + +<p><span class='pagenum'><a name="Page_32" id="Page_32">[32]</a></span></p> + + +<h3 class="sectionhead"><a name="DINNER_FOR_FOUR_PERSONS" id="DINNER_FOR_FOUR_PERSONS"></a>DINNER FOR FOUR PERSONS.</h3> + +<h4 class="subsection"><span class="smcap">First Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="first course"> +<tr> + <td style="width: 33%;"></td> + <td class="dishes" style="width: 34%;">Hare Soup,<br />removed by<br />Fish,<br />removed by<br />Bouilli Beef.</td> + <td style="width: 33%;"></td> +</tr> +<tr> + <td class="dishes">Tendrons de veau.</td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td class="dishes">Dressed Ham.<br />Brocoli.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Chicken Pie</td> + <td></td> +</tr> +</table> + + +<h4 class="subsection"><span class="smcap">Second Course.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" style="width: 30em;" summary="second course"> +<tr> + <td class="dishes" style="width: 33%;">Raspberry<br />Cream.</td> + <td class="dishes" style="width: 34%;">Widgeon.</td> + <td class="dishes" style="width: 33%;">Stewed<br />French Beans.</td> +</tr> +<tr> + <td class="dishes">Croquettes<br />of Potatoes.</td> + <td class="dishes bbox"><br /><br />Plateau.<br /><br /> </td> + <td class="dishes">Tart.</td> +</tr> +<tr> + <td></td> + <td class="dishes">Partridge.</td> + <td></td> +</tr> +</table> + + +<p class="titlepage">Cheese as usual.</p> + + +<h4 class="subsection"><span class="smcap">Dessert.</span></h4> + +<table border="0" cellpadding="4" cellspacing="15" summary="dessert"> +<tr> + <td class="dishes">Orange Chips.</td> + <td class="dishes">Dry Preserves.</td> +</tr> +<tr> + <td class="dishes">Wet Preserves.</td> + <td class="dishes">Wafers.</td> +</tr> +</table> + + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_33" id="Page_33">[33]</a></span></p> + +<h2 class="chapterhead"><a name="SOUPS" id="SOUPS"></a>SOUPS.</h2> + + +<h3 class="recipe"><a name="Almond_Soup" id="Almond_Soup"></a><i>Almond Soup.</i></h3> + +<p><span class="smcap">Take</span> lean beef or veal, about eight or nine pounds, and a scrag of +mutton; boil them gently in water that will cover them, till the gravy +be very strong and the meat very tender; then strain off the gravy and +set it on the fire with two ounces of vermicelli, eight blades of mace, +twelve cloves, to a gallon. Let it boil till it has the flavour of the +spices. Have ready one pound of the best almonds, blanched and pounded +very fine; pound them with the yolks of twelve eggs, boiled hard, mixing +as you pound them with a little of the soup, lest the almonds should +grow oily. Pound them till they are a mere pulp: add a little soup by +degrees to the almonds and eggs until mixed together. Let the soup be +cool when you mix it, and do it perfectly smooth. Strain it through a +sieve; set it on the fire; stir it frequently; and serve it hot. Just +before you take it up add a gill of thick cream.</p> + + +<h3 class="recipe"><a name="Asparagus_Soup" id="Asparagus_Soup"></a><i>Asparagus Soup.</i></h3> + +<p>Put five or six pounds of lean beef, cut in pieces and rolled in flour, +into your stewpan, with two or three slices of bacon at the bottom: set +it on a slow fire and cover it close, stirring it now and then, till +your gravy is drawn; then put in two quarts of water and half a pint of +pale ale; cover it close and let it stew gently for an hour. Put in some +whole pepper and salt to your taste. Then strain out the liquor and take +off the fat; put in the leaves of white beet, some spinach, some cabbage +lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these +boil up in your liquor. Then put in your green tops of asparagus, cut +small, and let them boil till all is tender. Serve hot, with the crust +of a French roll in the dish.</p> + + +<h3 class="recipe"><a name="Another_Asparagus" id="Another_Asparagus"></a><i>Another.</i></h3> + +<p>Boil three half pints of winter split peas; rub them through a sieve; +add a little gravy; then stew by themselves the fol<span class='pagenum'><a name="Page_34" id="Page_34">[34]</a></span>lowing +herbs:—celery, a few young onions, a lettuce, cut small, and about half +a pint of asparagus, cut small, like peas, and stewed with the rest; +colour the soup of a pea green with spinach juice; add half a pint of +cream or good milk, and serve up.</p> + + +<h3 class="recipe"><a name="Calfs_Head_Soup" id="Calfs_Head_Soup"></a><i>Calf’s Head Soup.</i></h3> + +<p>Take a knuckle of veal, and put as much water to it as will make a good +soup; let it boil, skimming it very well. Add two carrots, three +anchovies, a little mace, pepper, celery, two onions, and some +sweetherbs. Let it boil to a good soup, and strain it off. Put to it a +full half pint of Madeira wine; take a good many mushrooms, stew them in +their own liquor; add this sauce to your soup. Scald the calf’s head as +for a hash; cut it in the same manner, but smaller; flour it a little, +and fry it of a fine brown. Then put the soup and fried head together +into a stewpan, with some oysters and mushrooms, and let them stew +gently for an hour.</p> + + +<h3 class="recipe"><a name="Carrot_Soup" id="Carrot_Soup"></a><i>Carrot Soup.</i></h3> + +<p>Take about two pounds of veal and the same of lean beef; make it into a +broth or gravy, and put it by until wanted. Take a quarter of a pound of +butter, four large fine carrots, two turnips, two parsnips, two heads of +celery, and four onions; stew these together about two hours, and shake +it often that they may not burn to the stewpan; then add the broth made +as above, boiling hot, in quantity to your own judgment, and as you like +it for thickness. It should be of about the consistency of pea-soup. +Pass it through a tamis. Season to your taste.</p> + + +<h3 class="recipe"><a name="Another_Carrot_Soup" id="Another_Carrot_Soup"></a><i>Another.</i></h3> + +<p>Take four pounds of beef, a scrag of mutton, about a dozen large +carrots, four onions, some pepper and salt; put them into a gallon of +water, and boil very gently for four hours. Strain the meat, and take +the carrots and rub them very smooth through a hair sieve, adding the +gravy by degrees till about as thick as cream. The gravy must have all +the fat taken off before it is added to the carrots. Turnip soup is made +in the same way.</p> + + +<h3 class="recipe"><a name="Clear_Soup" id="Clear_Soup"></a><i>Clear Soup.</i></h3> + +<p>Take six pounds of gravy beef; cut it small, put it into a large +stewpan, with onions, carrots, turnips, celery, a small bunch of herbs, +and one cup of water. Stew these on the fire for an hour, then add nine +pints of boiling water; let it boil for six hours, strain it through a +fine sieve, and let it stand till next day; take off the fat; put it +into a clean stew<span class='pagenum'><a name="Page_35" id="Page_35">[35]</a></span>pan, set it on the fire till it is quite hot; then +break three eggs into a basin, leaving the shells with them. Add this to +the soup by degrees; cover close till it boils; then strain it into a +pan through a fine cloth. When the eggs are well beaten, a little hot +soup must be added by degrees, and beaten up before it is put into the +stewpan with the whole of the soup.</p> + + +<h3 class="recipe"><a name="Clear_Herb_Soup" id="Clear_Herb_Soup"></a><i>Clear Herb Soup.</i></h3> + +<p>Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, all +cut fine, with a handful of young peas: give them a scald in boiling +water; put them on a sieve to drain, and then put them into a clear +consommé, and let them boil slowly till the roots are quite tender. +Season with a little salt. When going to table put a little crust of +French roll in it.</p> + + +<h3 class="recipe"><a name="Cods_Head_Soup" id="Cods_Head_Soup"></a><i>Cod’s Head Soup.</i></h3> + +<p>Take six large onions, cut them in slices, and put them in a stewpan, +with a quarter of a pound of the freshest butter. Set it in a stove to +simmer for an hour, covered up close; take the head, and with a knife +and fork pick all the fins you can get off the fish. Put this in a dish, +dredge it well with flour, and let it stand. Take all the bones of the +head and the remainder, and boil them on the fire for an hour, with an +English pint of water. Strain off the liquor through a sieve, and put it +to your onions; take a good large handful of parsley, well washed and +picked clean; chop it as fine as possible; put it in the soup; let it +just boil, otherwise it will make it yellow. Add a little cayenne +pepper, two spoonfuls of anchovy, a little soy, a little of any sort of +ketchup, and a table-spoonful of vinegar. Then put the fish that has +been set aside on the plate into the stewpan to the soup, and let it +simmer for ten minutes. If not thick enough add a small piece of butter +rolled in flour.</p> + + +<h3 class="recipe"><a name="Crawfish_Soup" id="Crawfish_Soup"></a><i>Crawfish Soup.</i></h3> + +<p>Boil off your crawfish; take the tails out of the shells; roast a couple +of lobsters; beat these with your crawfish shells; put this into your +fish stock, with some crusts of French rolls. Rub the whole through a +tamis, and put your tails into it. You may farce a carp and put in the +middle, if you please, or farce some of the shells and stick on a French +roll.</p> + + +<h3 class="recipe"><a name="Crawfish_or_Lobster_Soup" id="Crawfish_or_Lobster_Soup"></a><i>Crawfish, or Lobster Soup.</i></h3> + +<p>Take some middling and small fishes, and put them in a gallon of water, +with pepper, salt, cloves, mace, sweetherbs, and onions; boil them to +pieces, and strain them out of the<span class='pagenum'><a name="Page_36" id="Page_36">[36]</a></span> liquor. Then take a large fish, cut +the flesh off one side, make forcemeat of it, and lay it on the fish; +dredge grated bread in it, and butter a dish well; put it in the oven +and bake it. Then take one hundred crawfish, break the shells of the +tails and claws, take out the meat as whole as you can; pound the shells +and add the spawn of a lobster pounded; put them into the soup, and, if +you like, a little veal gravy; give them a boil or two together. Strain +the liquor off into another saucepan, with the tops of French bread, +dried, beat fine, and sifted. Give it a boil to thicken; then brown some +butter, and put in the tails and claws of the crawfish, and some of the +forcemeat made into balls. Lay the baked fish in the middle of the dish, +pour the soup boiling hot on it; if you like, add yolks of eggs, boiled +hard, pounded, and mixed by degrees with the soup.</p> + + +<h3 class="recipe"><a name="Curry_or_Mulligatawny_Soup" id="Curry_or_Mulligatawny_Soup"></a><i>Curry or Mulligatawny Soup.</i></h3> + +<p>Boil a large chicken or fowl in a pint of water till half done; add a +table-spoonful of curry powder, with the juice of one lemon and a half; +boil it again gently till the meat is done.</p> + +<p>For a large party you must double the quantity of all the articles, and +always proportion the water to the quantity of gravy you think the meat +will yield.</p> + + +<h3 class="recipe"><a name="Eel_Soup" id="Eel_Soup"></a><i>Eel Soup.</i></h3> + +<p>Take two pounds of eels; put to them two quarts of water, a crust of +bread, two or three blades of mace, some whole pepper, one onion, and a +bunch of sweet herbs. Cover them close, and let them stew till the +liquor is reduced to one half, and if the soup is not rich enough it +must boil till it is stronger.—Then strain it, toast some bread, and +cut it in small.</p> + +<p>This soup will be as good as if meat were put into it. A pound of eels +makes a pint of soup.</p> + + +<h3 class="recipe"><a name="Fish_Soup" id="Fish_Soup"></a><i>Fish Soup.</i></h3> + +<p>Stew the heads, tails, and fins, of any sort of flat fish or haddock. +Strain and thicken with a little flour and butter; add pepper, salt, +anchovy, and ketchup, to taste. Cut the fish in thick pieces, and let +them stew gently till done.</p> + + +<h3 class="recipe"><a name="French_Soup" id="French_Soup"></a><i>French Soup.</i></h3> + +<p>Take the scrag end of a neck of mutton, or two pounds of any meat, and +make it into very strong broth; then take one large cabbage, three +lettuces, three carrots, one root of celery, and two onions; cut them +all small, and fry them with butter. Pour your broth upon your +vegetables a little at a time, cover<span class='pagenum'><a name="Page_37" id="Page_37">[37]</a></span> it up close, and let it stew three +hours or more. Serve with the vegetables.</p> + + +<h3 class="recipe"><a name="Friars_Chicken" id="Friars_Chicken"></a><i>Friar’s Chicken.</i></h3> + +<p>Stew a knuckle of veal, a neck of mutton, a large fowl, two pounds of +giblets, two large onions, two bunches of turnips, one bunch of carrots, +a bunch of thyme, and another of sage, eight hours over a very slow +stove, till every particle of juice is extracted from the meat and +vegetables. Take it off the stove, pass it through a hair tamis; have +ready a pound of grated veal, or, what is better, of grated chicken, +with a large bunch of parsley, chopped very fine and mingled with it. +Put this into the broth; set it on the stove again, and while there +break four raw eggs into it. Stir the whole for about a quarter of an +hour and serve up hot.</p> + + +<h3 class="recipe"><a name="Giblet_Soup_No_1" id="Giblet_Soup_No_1"></a><i>Giblet Soup.</i> No. 1.</h3> + +<p>Take the desired quantity of strong beef gravy; add to it a few slices +of veal fried in butter; take a piece of butter rolled in flour, and +with it fry some sliced onion and thyme; when made brown, add it to the +soup. When sufficiently stewed, strain and put to it two spoonfuls of +ketchup, a few spoonfuls of Madeira, and a little lemon juice. The +giblets being separately stewed in a pint of water, add their gravy to +the soup.</p> + + +<h3 class="recipe"><a name="Giblet_Soup_No_2" id="Giblet_Soup_No_2"></a><i>Giblet Soup.</i> No. 2.</h3> + +<p>Parboil the giblets, and pour the water from them; put them into fresh +water or thin gravy, with a large onion stuck with cloves; season it to +your taste; boil them till the flesh comes from the bones. Mix the yolk +of an egg with flour into a paste; roll it two or three times over with +a rollingpin; cut it in pieces, and thicken the soup with it.</p> + + +<h3 class="recipe"><a name="Giblet_Soup_No_3" id="Giblet_Soup_No_3"></a><i>Giblet Soup.</i> No. 3.</h3> + +<p>Take three pair of goose giblets; scald and cut them as for stewing; set +them on the fire in three quarts of water, and when the scum rises skim +them well: put in a bundle of sweet herbs, some cloves, mace, and +allspice, tied in a bag, with some pepper and salt. Stew them very +gently till nearly tender: mix a quarter of a pound of butter with +flour, and put it in, with half a pint of white wine, and a little +cayenne pepper. Stew them till thick and smooth; take out the herbs and +spices; skim well; boil the livers in a quart of water till tender, and +put in. Serve up in a terrine or dish.</p> + +<p><span class='pagenum'><a name="Page_38" id="Page_38">[38]</a></span></p> + + +<h3 class="recipe"><a name="Gravy_Soup_No_1" id="Gravy_Soup_No_1"></a><i>Gravy Soup.</i> No. 1.</h3> + +<p>Put two pounds of gravy beef, cut in small pieces, with pepper, salt, +some whole pepper, and a piece of butter, the size of a walnut, into a +stewpan. When drawn to a good gravy, pour in three quarts of boiling +water; add some mace, four heads of celery, one carrot, and three or +four onions. Let them stew gently about an hour and a half; then strain; +add an ounce and half of vermicelli, and let it stew about ten minutes +longer.</p> + + +<h3 class="recipe"><a name="Gravy_Soup_No_2" id="Gravy_Soup_No_2"></a><i>Gravy Soup.</i> No. 2.</h3> + +<p>Take two ox melts, cut them in pieces, season them with pepper and salt, +and dredge them with flour. Shred two large onions, fry them of a nice +brown colour, put them at the bottom of the saucepan with a piece of +butter. Take one ox rump, stew it with carrots and celery and twelve +allspice. Then put all together and strain well. This quantity will make +three quarts. You may send the ox rump to table in the soup, if +approved. Two carrots and two heads of celery will be sufficient.</p> + + +<h3 class="recipe"><a name="Gravy_Soup_No_3" id="Gravy_Soup_No_3"></a><i>Gravy Soup.</i> No. 3.</h3> + +<p>Cut the lean part of a shin of beef, the same of a knuckle of veal, and +set the bones of both on the fire, in two gallons of water, to make +broth. Put the meat in a stewpan; add some lean bacon or ham, one +carrot, two turnips, two heads of celery, two large onions, a bunch of +sweet herbs, some whole pepper, two race of ginger, six cloves. Set +these over the fire, let it draw till all the gravy is dried up to a +nice brown; then add the broth that is made with the bones. Let it boil +slowly four or five hours. Make the soup the day before you want to use +it, that you may take the fat clean from the top, also the sediment from +the bottom. Have ready some turnips, carrots, and cabbage lettuces, cut +small, and one pint of young peas; add these to your soup; let it boil +one hour, and it will be ready, with salt to your taste.</p> + + +<h3 class="recipe"><a name="Hare_Soup" id="Hare_Soup"></a><i>Hare Soup.</i></h3> + +<p>Skin the hare, and wash the inside well. Separate the limbs, legs, +shoulders, and back; put them into a stewpan, with two glasses of port +wine, an onion stuck with four cloves, a bundle of parsley, a little +thyme, some sweet basil and marjoram, a pinch of salt, and cayenne +pepper. Set the whole over a slow fire, and let it simmer for an hour; +then add a quart of beef gravy and a quart of veal gravy; let the whole +simmer gently till the hare is done. Strain the meat; then pass the<span class='pagenum'><a name="Page_39" id="Page_39">[39]</a></span> +soup through a sieve, and put a penny roll to soak in the broth. Take +all the flesh of the hare from the bones, and pound it in a mortar, till +fine enough to be rubbed through a sieve, taking care that none of the +bread remains in it. Thicken the broth with the meat of the hare; rub it +all together till perfectly fine, like melted butter, not thicker; heat +it, and serve it up very hot. Be careful not to let it boil, as that +will spoil it.</p> + + +<h3 class="recipe"><a name="Another_Hare_Soup" id="Another_Hare_Soup"></a><i>Another.</i></h3> + +<p>Half roast a good-sized hare; cut the back and legs in square pieces; +stew the remaining part with five pints of good broth, a bunch of sweet +herbs, three blades of mace, three large shalots, shred fine, two large +onions, one head of celery, one dozen white pepper, eight cloves, and a +slice of ham. Simmer the whole together three hours; then strain and rub +it through a hair sieve with a wooden spoon; return the gravy into a +stewpan; throw in the back and legs, and let it simmer three quarters of +an hour before you send it to table.</p> + + +<h3 class="recipe"><a name="Hessian_Soup" id="Hessian_Soup"></a><i>Hessian Soup.</i></h3> + +<p>Take seven pints of water, one pint of split peas, one pound of lean +beef, cut into small slices, three quarters of a pound of potatoes, +three ounces of ground rice, two heads of celery, two onions, or leeks. +Season with pepper and salt, and dried mint, according to your taste. +Let it all boil slowly together till reduced to five pints.</p> + + +<h3 class="recipe"><a name="Another_Hessian_Soup" id="Another_Hessian_Soup"></a><i>Another.</i></h3> + +<p>One pound of beef, one pint of split peas, three turnips, four ounces +ground rice, three potatoes, three onions, one head of celery, seven +pints of water. Boil till reduced to six pints; then strain it through a +hair sieve, with a little whole pepper.</p> + + +<h3 class="recipe"><a name="Mock_Turtle_Soup_No_1" id="Mock_Turtle_Soup_No_1"></a><i>Mock Turtle Soup.</i> No. 1.</h3> + +<p>Take a calf’s head, very white and very fresh, bone the nose part of it; +put the head into some warm water to discharge the blood; squeeze the +flesh with your hand to ascertain that it is all thoroughly out; blanch +the head in boiling water. When firm, put it into cold water, which +water must be prepared as follows: cut half a pound of fat bacon, a +pound of beef suet, an onion stuck with two cloves, two thick slices of +lemon; put these into a vessel, with water enough to contain the head; +boil the head in this, and take it off when boiled, leaving it to cool. +Then make your sauce in the following manner: put into a stewpan a pound +of ham cut into slices; put over the ham two<span class='pagenum'><a name="Page_40" id="Page_40">[40]</a></span> knuckles of veal, two +large onions, and two carrots; moisten with some of the broth in which +you have boiled the head to half the depth of the meat only; cover the +stewpan, and set it on a slow fire to sweat through; let the broth +reduce to a good rich colour; turn up the meat for fear of burning. When +you have a very good colour, moisten with the whole remaining broth from +the head; season with a very large bundle of sweet herbs, sweet basil, +sweet marjoram, lemon-thyme, common thyme, two cloves, and a bay leaf, a +few allspice, parsley, and green onions and mushrooms. Let the whole +boil together for one hour; then drain it. Put into a stewpan a quarter +of a pound of very fresh butter, let it melt over a very slow fire; put +to this butter as much flour as it can receive till the flour has +acquired a very good brown colour; moisten this gradually with the broth +till you have employed it all; add half a bottle of good white wine; let +the sauce boil that the flour may be well done; take off all the scum +and fat; pass it through a sieve. Cut the meat off the calf’s head in +pieces of about an inch square; put them to boil in the sauce; season +with salt, a little cayenne pepper, and lemon juice. Throw in some +forcemeat balls, made according to direction, and a few hard yolks of +eggs, and serve up hot.</p> + + +<h3 class="recipe"><a name="Mock_Turtle_No_2" id="Mock_Turtle_No_2"></a><i>Mock Turtle.</i> No. 2.</h3> + +<p>Take a calf’s head with the skin on; let it be perfectly well cleaned +and scalded, if it is sent otherwise from the butcher’s. You should +examine and see that it is carefully done, and that it looks white and +clean, by raising the skin from the bone with a knife. Boil it about +twenty minutes; put it in cold water for about ten minutes; take the +skin clean from the flesh, and cut it in square pieces. Cut the tongue +out, and boil it until it will peel; then cut it in small pieces, and +put it all together. Line the bottom of a soup-pot with slices of ham, a +bay-leaf, a bunch of thyme, some other herbs, and an onion stuck with +six cloves. Cover all this with a slice of fat bacon, to keep the meat +from burning, dry it in a clean cloth, and lay it in the pot with salt, +cayenne pepper, and as much mace as will lie on a shilling: and cover +the meat over with the parings of the head, and some slices of veal. Add +to it a pint of good strong broth; put the cover over the pot as close +as possible, and let it simmer two hours. When the head is tender, make +the browning as follows: put into a stewpan a good quarter of a pound of +butter; as it boils, dredge in a very little flour, keeping it stirring, +and throw in by degrees an onion<span class='pagenum'><a name="Page_41" id="Page_41">[41]</a></span> chopped very fine, a little thyme, +parsley, &c. picked, also chopped very fine. Put them in by degrees, +stirring all the time; then add a pint of good strong broth, a pint of +good Madeira wine, and all the liquor with your meat in the stewpot. Let +them boil all together, till the spirit of the wine is evaporated, for +that should not predominate. Add the juice of two or three large lemons; +then put in the head, tongue, &c.; skim the fat off as it rises. Dish it +very hot; add forcemeat balls and hard eggs, made thus: take six or +eight and boil them hard; then take the yolks, and pound them in a +mortar with a dust of flour, and half or more of a raw egg, (beaten up) +as you may judge sufficient. Rub it all to a paste; add a little salt; +then roll them into little eggs, and add them, with the forcemeat balls, +to the turtle when you dish it.</p> + + +<h3 class="recipe"><a name="Mock_Turtle_No_3" id="Mock_Turtle_No_3"></a><i>Mock Turtle.</i> No. 3.</h3> + +<p>Neat’s feet instead of calf’s head; that is, two calf’s feet and two +neat’s feet.</p> + + +<h3 class="recipe"><a name="Mock_Turtle_No_4" id="Mock_Turtle_No_4"></a><i>Mock Turtle.</i> No. 4.</h3> + +<p>Two neat’s and two calf’s feet cut into pieces an inch long, and put +into two quarts of strong mutton gravy, with a pint of Madeira. Take +three dozen oysters, four anchovies, two onions, some lemon-peel, and +mace, with a few sweet herbs; shred all very fine, with half a +tea-spoonful of cayenne pepper, and add them to the feet. Let all stew +together two hours and a quarter. Just before you send it to table, add +the juice of two small lemons, and put forcemeat balls and hard eggs to +it.</p> + + +<h3 class="recipe"><a name="Mulligatawny_Soup_No_1" id="Mulligatawny_Soup_No_1"></a><i>Mulligatawny Soup.</i> No. 1.</h3> + +<p>Cut in pieces three fowls; reserve the best pieces of one of them for +the terrine; cut the remainder very small: add to them a pound of lean +ham, some garlic, bay-leaves, spices, whole mace, peppercorns, onions, +pickles of any kind that are of a hot nature, and about four +table-spoonfuls of good curry-powder. Cover the ingredients with four +quarts of strong veal stock, and boil them till the soup is well +flavoured: then strain that to the fowl you have reserved, which must be +fried with onions. Simmer the whole till quite tender, and serve it up +with plain boiled rice.</p> + + +<h3 class="recipe"><a name="Mulligatawny_Soup_No_2" id="Mulligatawny_Soup_No_2"></a><i>Mulligatawny Soup.</i> No. 2.</h3> + +<p>Boil a knuckle of veal of about five pounds weight; let it stand till +cold; then strain, and fry it in a little butter. Strain the liquor, and +leave it till cold; take the fat off. Fry four onions brown in butter, +add four dessert spoonfuls of <span class='pagenum'><a name="Page_42" id="Page_42">[42]</a></span>curry-powder, a little turmeric, a little +cayenne; put all these together in the soup. Let it simmer for two +hours, and if not then thick enough, add a little suet and flour, and +plain boiled rice to eat with it; and there should be a chicken or fowl, +half roasted, and cut up in small pieces, then fried in butter of a +light brown colour, and put into the soup instead of the veal, as that +is generally too much boiled.</p> + + +<h3 class="recipe"><a name="Mulligatawny_Soup_No_3" id="Mulligatawny_Soup_No_3"></a><i>Mulligatawny Soup.</i> No. 3.</h3> + +<p>Have some good broth made, chiefly of the knuckle of veal: when cold +skim the fat off well, and pass the broth when in a liquid state through +the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is +preferable to rabbit,) fry it well, with four or five middle-sized +onions shred fine; shake a table-spoonful of curry-powder over it, and +put it into the broth. Let it simmer three hours, and serve it up with a +seasoning of cayenne pepper.</p> + + +<h3 class="recipe"><a name="Onion_Soup_No_1" id="Onion_Soup_No_1"></a><i>Onion Soup.</i> No. 1.</h3> + +<p>Take twelve large Spanish onions, slice and fry them in good butter. Let +them be done very brown, but not to burn, which they are apt to do when +they are fried. Put to them two quarts of boiling water, or weak veal +broth; pepper and salt to your taste. Let them stew till they are quite +tender and almost dissolved; then add crumbs of bread made crisp, +sufficient to make it of a proper thickness. Serve hot.</p> + + +<h3 class="recipe"><a name="Onion_Soup_No_2" id="Onion_Soup_No_2"></a><i>Onion Soup.</i> No. 2.</h3> + +<p>Boil three pounds of veal with a handful of sweet herbs, and a little +mace; when well boiled strain it through a sieve, skim off all the fat. +Pare twenty-five onions; boil them soft, rub them through a sieve, and +mix them with the veal gravy and a pint of cream, salt, and cayenne +pepper, to your taste. Give it a boil and serve up; but do not put in +the cream till it comes off the fire.</p> + + +<h3 class="recipe"><a name="Onion_Soup_No_3" id="Onion_Soup_No_3"></a><i>Onion Soup.</i> No. 3.</h3> + +<p>Take two quarts of strong broth made of beef; twelve onions; cut these +in four quarters, lay them in water an hour to soak. Brown four ounces +of butter, put the onions into it, with some pepper and salt, cover them +close, and let them stew till tender: cut a French loaf into slices, or +sippets, and fry them in fresh butter; put them into your dish, and boil +your onions and butter in your soup. When done enough, squeeze in the +juice of a lemon, and pour it into your dish with the fried sippets. You +may add poached eggs, if it pleases your palate.</p> + +<p><span class='pagenum'><a name="Page_43" id="Page_43">[43]</a></span></p> + + +<h3 class="recipe"><a name="Ox_Head_Soup" id="Ox_Head_Soup"></a><i>Ox Head Soup.</i></h3> + +<p>Bone the head and cut it in pieces; wash it extremely clean from the +blood; set it on the fire in three gallons of water. Put in a dozen +onions, eight turnips, six anchovies, and a bundle of sweet herbs. Let +all stew together very gently, till it is quite tender. Carefully skim +off all the fat as it boils, but do not stir it. Take cabbage lettuce, +celery, chervil, and turnips, all boiled tender and cut small; put them +into the soup, and let them boil all together half an hour.</p> + + +<h3 class="recipe"><a name="Another_Ox_Head_Soup" id="Another_Ox_Head_Soup"></a><i>Another.</i></h3> + +<p>To half an ox’s head put three gallons of water, and boil it three +hours. Clean and cut it small and fine; let it stew for an hour with one +pint of water, which must be put to it boiling; then add the three +gallons boiling.</p> + + +<h3 class="recipe"><a name="Green_Pea_Soup_No_1" id="Green_Pea_Soup_No_1"></a><i>Green Pea Soup.</i> No. 1.</h3> + +<p>Take a knuckle of veal of about four pounds, chop it in pieces, and set +it on the fire in about six quarts of water, with a small piece of lean +ham, three or four blades of mace, the same of cloves, about two dozen +peppercorns, white and black, a small bundle of sweet herbs and parsley, +and a crust of French roll toasted crisp. Cover close, and let it boil +very gently over a slow fire till reduced to one half; then strain it +off, and add a full pint of young green peas, a fine lettuce, cut small, +four heads of celery, washed and cut small, about a quarter of a pound +of fresh butter made hot, with a very little flour dredged into it, and +some more lettuce cut small and thrown in. Just fry it a little; put it +into the soup; cover it close, and let it stew gently over a slow fire +two hours. Have a pint of old peas boiled in a pint of water till they +are very tender, then pulp them through a sieve; add it to the soup, and +let it all boil together, putting in a very little salt. There should be +two quarts. Toast or fry some crust of French roll in dice.</p> + + +<h3 class="recipe"><a name="Green_Pea_Soup_No_2" id="Green_Pea_Soup_No_2"></a><i>Green Pea Soup.</i> No. 2.</h3> + +<p>Put one quart of old green peas into a gallon of water, with a bunch of +mint, a crust of bread, and two pounds of fresh meat of any sort. When +these have boiled gently for three hours, strain the pulp through a +colander; then fry spinach, lettuce, beet, and green onions, of each a +handful, not too small, in butter, and one pint of green peas, boiled; +pepper and salt. Mix all together, and let them just boil. The spinach +must not be fried brown, but kept green.</p> + + +<h3 class="recipe"><a name="Green_Pea_Soup_No_3" id="Green_Pea_Soup_No_3"></a><i>Green Pea Soup.</i> No. 3.</h3> + +<p>Boil the shells of your youngest peas in water till all the sweetness is +extracted from them; then strain, and in that<span class='pagenum'><a name="Page_44" id="Page_44">[44]</a></span> liquor boil your peas for +the soup, with whole pepper and salt. When boiled, put them through a +colander; have ready the young peas boiled by themselves; put a good +piece of butter in a frying-pan with some flour, and into that some +lettuce and spinach; fry it till it looks green, and put it into the +soup with the young peas. When the greens are tender, it is done enough.</p> + + +<h3 class="recipe"><a name="Green_Pea_Soup_No_4" id="Green_Pea_Soup_No_4"></a><i>Green Pea Soup.</i> No. 4.</h3> + +<p>Boil a quart of old peas in five quarts of water, with one onion, till +they are soft; then work them through a sieve.—Put the pulp in the +water in which the peas were boiled, with half a pint of young peas, and +two cabbage lettuces, cut in slices; then let it boil half an hour; +pepper and salt, to your taste.—Add a small piece of butter, mixed with +flour, and one tea-spoonful of loaf sugar.</p> + + +<h3 class="recipe"><a name="Green_Pea_Soup_No_5" id="Green_Pea_Soup_No_5"></a><i>Green Pea Soup.</i> No. 5.</h3> + +<p>Make a good stock for your soup of beef, mutton, and veal; season to +your palate; let it stand till cold, then take off all the fat. Take +some old peas, boil them in water, with a sprig of mint and a large +lettuce, strain them through a sieve; mix them with your soup till of +proper thickness. Then add three quarters of a pint of cream; simmer it +up together, and have ready half a pint of young peas, or asparagus, +ready boiled to throw in. If the soup is not of a fine green, pound some +spinach, and put in a little of the juice, but not too much.</p> + + +<h3 class="recipe"><a name="Green_Pea_Soup_No_6" id="Green_Pea_Soup_No_6"></a><i>Green Pea Soup.</i> No. 6.</h3> + +<p>Take a quart of old peas, three or four cabbage lettuces, two heads of +celery, two leeks, one carrot, two or three turnips, two or three old +onions, and a little spinach that has been boiled; put them over the +fire with some good consommé, and let them do gently, till all are very +tender. Rub the whole through a tamis, or hair-sieve; put it in the pot. +Have about half a pint of very young peas, and the hearts of two cabbage +lettuces, cut fine and stewed down in a little broth. Put all together, +with a small faggot of mint, and let it boil gently, skimming it well. +When going to table, put into it fried bread, in dice, or crust of +French roll. This quantity will be sufficient for a terrine.</p> + + +<h3 class="recipe"><a name="Winter_Pea_Soup" id="Winter_Pea_Soup"></a><i>Winter Pea Soup.</i></h3> + +<p>Take two quarts of old peas, a lettuce, a small bit of savoury, a +handful of spinach, a little parsley, a cucumber, a bit of hock of +bacon; stew all together till tender. Rub the whole through a colander; +add to it some good gravy, and a little cayenne or common pepper. These +quantities will be sufficient for a large terrine. Send it up hot with +fried bread.</p> + +<p><span class='pagenum'><a name="Page_45" id="Page_45">[45]</a></span></p> + + +<h3 class="recipe"><a name="Pea_Soup_No_1" id="Pea_Soup_No_1"></a><i>Pea Soup.</i> No. 1.</h3> + +<p>Take two pints of peas, one pound of bacon, two bunches of carrots and +onions, two bunches of parsley and thyme; moisten the whole with cold +water, and let them boil for four hours, adding more water to them if +necessary. When quite done, pound them in a mortar, and then rub them +through a sieve with the liquor in which they have been boiling. Add a +quart of the mixed jelly soup, boil it all together, and leave it on a +corner of the fire till served. It must be thick and smooth as melted +butter, and care taken throughout that it does not burn.</p> + + +<h3 class="recipe"><a name="Pea_Soup_No_2" id="Pea_Soup_No_2"></a><i>Pea Soup.</i> No. 2.</h3> + +<p>Take about three or four pounds of lean beef; cut it in pieces and set +it on the fire in three gallons of water, with nearly one pound of ham, +a small bundle of sweet herbs, another of mint, and forty peppercorns. +Wash a bunch of celery clean, put in the green tops; then add a quart of +split peas. Cover it close, and let the whole boil gently till two parts +out of three are wasted. Strain it off, and work it through a colander; +put it into a clean saucepan with five or six heads of celery, washed +and cut very small; cover it close, and let it stew till reduced to +about three quarts: then cut some fat and lean bacon in dice, fry them +just crisp; do the same by some bread, and put both into the soup. +Season it with salt to your taste. When it is in the terrine, rub a +little dried mint over it. If you chuse it, boil an ox’s palate tender, +cut it in dice, and put in, also forcemeat balls.</p> + + +<h3 class="recipe"><a name="Pea_Soup_No_3" id="Pea_Soup_No_3"></a><i>Pea Soup.</i> No. 3.</h3> + +<p>To a quart of split peas put three quarts of water, two good turnips, +one large head of celery, four onions, one blade of ginger, one spoonful +of flour of mustard, and a small quantity of cayenne, black pepper, and +salt. Let it boil over a slow fire till it is reduced to two quarts; +then work it through a colander with a wooden spoon. Set it on the fire, +and let it boil up; add a quarter of a pound of butter mixed with flour; +beat up the yolks of three eggs, and stir it well in the soup. Gut a +slice of bread into small dice; fry them of a light brown; put them into +your soup-dish, and pour the soup over them.</p> + + +<h3 class="recipe"><a name="Pea_Soup_No_4" id="Pea_Soup_No_4"></a><i>Pea Soup.</i> No. 4.</h3> + +<p>Boil one onion and one quart of peas in three quarts of water till they +are soft; then work them through a hair sieve. Mix the pulp with the +water in which the peas were boiled; set it over the fire and let it +boil; add two cabbage lettuces, cut in slices, half a pint of young +peas, and a little salt. Let<span class='pagenum'><a name="Page_46" id="Page_46">[46]</a></span> it boil quickly half an hour; mix a little +butter and flour, and boil in the soup.</p> + + +<h3 class="recipe"><a name="Portable_Soup" id="Portable_Soup"></a><i>Portable Soup.</i></h3> + +<p>Strip all the skin and fat off a leg of veal; then cut all the fleshy +parts from the bone, and add a shin of beef, which treat in the same +way; boil it slowly in three gallons of water or more according to the +quantity of the meat; let the pot be closely covered: when you find it, +in a spoon, very strong and clammy, like a rich jelly, take it off and +strain it through a hair sieve into an earthen pan. After it is +thoroughly cold, take off any fat that may remain, and divide your jelly +clear of the bottom into small flatfish cakes in chinaware cups covered. +Then place these cups in a large deep stewpan of boiling water over a +stove fire, where let it boil gently till the jelly becomes a perfect +glue; but take care the water does not get into the cups, for that will +spoil it all. These cups of glue must be taken out, and, when cold, turn +out the glue into a piece of new coarse flannel, and in about six hours +turn it upon more fresh flannel, and keep doing this till it is +perfectly dry—if you then lay it by in a dry warm place, it will +presently become like a dry piece of glue. When you use it in +travelling, take a piece the size of a large walnut, seasoning it with +fresh herbs, and if you can have an old fowl, or a very little bit of +fresh meat, it will be excellent.</p> + + +<h3 class="recipe"><a name="Potato_Soup" id="Potato_Soup"></a><i>Potato Soup.</i></h3> + +<p>Five large carrots, two turnips, three large mealy potatoes, seven +onions, three heads of celery; slice them all thin, with a handful of +sweet herbs; put them into one gallon of water, with bones of beef, or a +piece of mutton; let them simmer gently till the vegetables will pulp +through a sieve. Add cayenne pepper, salt, a pint of milk, or half a +pint of cream, with a small piece of butter beaten up with flour.</p> + + +<h3 class="recipe"><a name="Rabbit_Soup" id="Rabbit_Soup"></a><i>Rabbit Soup.</i></h3> + +<p>One large rabbit, one pound of lean ham, one onion, one turnip, and some +celery, two quarts of water; let them boil till the rabbit is tender. +Strain off the liquor; boil a pint of cream, and add it to the best part +of the rabbit pounded; if not of the thickness you wish, add some flour +and butter, and rub it through a sieve. It must not be boiled after the +cream is added.</p> + + +<h3 class="recipe"><a name="Root_Soup" id="Root_Soup"></a><i>Root Soup.</i></h3> + +<p>Potatoes, French turnips, English turnips, carrots, celery, of each six +roots; pare and wash them; add three or four onions; set them on the +fire with the bones of a rump of beef,<span class='pagenum'><a name="Page_47" id="Page_47">[47]</a></span> or, if you have no such thing, +about two pounds of beef, or any other beef bones. Chop them up, and put +them on the fire with water enough to cover them; let them stew very +gently till the roots are all tender enough to rub through a sieve. This +done, cut a few roots of celery small, and put it to the strained soup. +Season it with pepper and salt, and stew it gently till the celery is +tender; then serve it with toast or fried bread. A bundle of herbs may +be boiled in it, just to flavour it, and then taken out.</p> + + +<h3 class="recipe"><a name="Scotch_Leek_Soup" id="Scotch_Leek_Soup"></a><i>Scotch Leek Soup.</i></h3> + +<p>You make this soup to most advantage the day after a leg of mutton has +been boiled, into the liquor from which put four <a name="corr05" id="corr05"></a>large leeks, cut in +pieces. Season with pepper and salt, and let it boil gently for a +quarter of an hour. Mix half a pint of oatmeal with cold water till +quite smooth; pour this into the soup; let it simmer gently half an hour +longer; and serve it up.</p> + + +<h3 class="recipe"><a name="To_brown_or_colour_Soup" id="To_brown_or_colour_Soup"></a><i>To brown or colour Soup.</i></h3> + +<p>To brown soup, take two lumps of loaf-sugar in an iron spoon; let it +stand on the stove till it is quite black, and put it into soup.</p> + + +<h3 class="recipe"><a name="Seasoning_for_Soups_and_Brown_Sauces" id="Seasoning_for_Soups_and_Brown_Sauces"></a><i>Seasoning for Soups and Brown Sauces.</i></h3> + +<p>Salt a bullock’s liver, pressing it thoroughly with a great weight for +four days. Take ginger and every sort of spice that is used to meat, and +half a pound of brown sugar, a good quantity of saltpetre, and a pound +of juniper-berries. Rub the whole in thoroughly, and let it lie six +weeks in the liquor, boiling and skimming every three days, for an hour +or two, till the liver becomes as hard as a board. Then steep it in the +smoke liquor that is used for hams, and afterwards hang it up to smoke +for a considerable time. When used, cut slices as thin as a wafer, and +stew them down with the jelly of which you make your sauce or soup, and +it will give a delightful flavour.</p> + + +<h3 class="recipe"><a name="Soup_No_1" id="Soup_No_1"></a><i>Soup.</i> No. 1.</h3> + +<p>A quarter of a pound of portable soup, that is, one cake, in two quarts +of boiling water; vegetables to be stewed separately, and added after +the soup is dissolved.</p> + + +<h3 class="recipe"><a name="Soup_No_2" id="Soup_No_2"></a><i>Soup.</i> No. 2.</h3> + +<p>Take a piece of beef about a stone weight, and a knuckle of veal, eight +or ten onions, a bunch of thyme and parsley, an ounce of allspice, ten +cloves, some whole pepper and salt; boil all these till the meat is all +to pieces. Strain and take off the fat. Make about a quart of brown beef +gravy with some of your broth; then take half a pound of butter and a +good handful of<span class='pagenum'><a name="Page_48" id="Page_48">[48]</a></span> flour mixed together, put it into a stewpan, set it +over a slow fire, keeping it stirring till very brown; have ready what +herbs you design for your soup, either endive or celery; chop them, but +not too small; if you wish for a fine soup add a palate and sweetbreads, +the palate boiled tender, and the sweetbreads fried, and both cut into +small pieces. Put these, with herbs, into brown butter; put in as much +of your broth as you intend for your soup, which must be according to +the size of your dish. Give them a boil or two, then put in a quart of +your gravy, and put all in a pot, with a fowl, or what you intend to put +in your dish. Cover it close, and, let it boil an hour or more on a slow +fire. Should it not be seasoned enough, add more salt, or what you think +may be necessary: a fowl, or partridge, or squab pigeons, are best +boiled in soup and to lie in the dish with it.</p> + + +<h3 class="recipe"><a name="Soup_No_3" id="Soup_No_3"></a><i>Soup.</i> No. 3.</h3> + +<p>Cut three pounds of beef and one pound of veal in slices and beat it. +Put half a pound of butter and a piece of bacon in your pan, brown it, +and sprinkle in half a spoonful of flour. Cut two onions in; add pepper +and salt, a bit of mace, and some herbs, then put in your meat, and fry +it till it is brown on both sides. Have in readiness four quarts of +boiling water, and a saucepan that will hold both water and what is in +your frying-pan. Cover it close; set it over a slow fire and stew it +down, till it is wasted to about five pints; then strain it off, and add +to it what soup-herbs you like, according to your palate. Celery and +endive must be first stewed in butter; and peas and asparagus first +boiled, and well drained from the butter, before you put it to the soup. +Stew it some time longer, and skim off all the fat; then take a French +roll, which put in your soup-dish; pour in your soup, and serve it up. +Just before you take it off the fire, squeeze in the juice of a lemon.</p> + +<p>If veal alone is used, and fowl or chicken boiled in it and taken out +when enough done, and the liquor strained, and the fowl or chicken put +to the clear liquor, with vermicelli, you will have a fine white soup; +and the addition of the juice of a lemon is a great improvement.</p> + +<p>The French cooks put in chervil and French turnips, lettuce, sorrel, +parsley, beets, a little bit of carrot, a little of parsnips, this last +must not boil too long—all to be strained off: to be sent up with +celery, endive (or peas) or asparagus, and stuffed cucumbers.</p> + + +<h3 class="recipe"><a name="Soup_without_Meat" id="Soup_without_Meat"></a><i>Soup without Meat.</i></h3> + +<p>Take two quarts of water, a little pepper, salt, and Jamaica pepper, a +blade of mace, ten or twelve cloves, three or four onions, a crust of +bread, and a bunch of sweet herbs; boil all<span class='pagenum'><a name="Page_49" id="Page_49">[49]</a></span> these well. Take the white +of two or three heads of endive, chopped, but not too small. Put three +quarters of a pound of butter in a stewpan that will be large enough to +hold all your liquor. Set it on a quick fire till it becomes very brown; +then put a little of your liquor to prevent its turning, or oiling; +shake in as much flour as will make it rather thick; then put in the +endive and an onion shred small, stirring it well. Strain all your +liquor, and put it to the butter and herbs; let it stew over a slow fire +almost an hour. Dry a French roll, and let it remain in it till it is +soaked through, and lay it in your dish with the soup. You may make this +soup with asparagus, celery, or green peas, but they must be boiled +before you put them to the burnt butter.</p> + + +<h3 class="recipe"><a name="Soup_for_the_Poor" id="Soup_for_the_Poor"></a><i>Soup for the Poor.</i></h3> + +<p>Eight pails of water, two quarts of barley, four quarts of split peas, +one bushel of potatoes, half a bushel of turnips, half a bushel of +carrots, half a peck of onions, one ounce of pepper, two pounds of salt, +an ox’s head, parsley, herbs, boiled six hours, produce one hundred and +thirty pints. Boil the meat and take off the first scum before the other +ingredients are put in.</p> + + +<h3 class="recipe"><a name="Another_Soup_for_the_Poor" id="Another_Soup_for_the_Poor"></a><i>Another.</i></h3> + +<p>To feed one hundred and thirty persons, take five quarts of Scotch +barley, one quart of Scotch oatmeal, one bushel of potatoes, a bullock’s +head, onions, &c., one pound and half of salt.</p> + + +<h3 class="recipe"><a name="Soup_and_Bouilli" id="Soup_and_Bouilli"></a><i>Soup and Bouilli</i></h3> + +<p class="noindent">may be made of ox-cheek, stewed gently for some hours, and well skimmed +from the fat, and again when cold. Small suet dumplings are added when +heated for table as soup.</p> + + +<h3 class="recipe"><a name="Soupe_a_la_Reine_or_Queens_Soup" id="Soupe_a_la_Reine_or_Queens_Soup"></a><i>Soupe à la Reine, or Queen’s Soup.</i></h3> + +<p>Soak a knuckle of veal and part of a neck of mutton in water; put them +in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil +and scum it; then season with a head or two of celery; boil this down; +take half a pound of blanched almonds, and beat them; take two fowls, +half roasted, two sweetbreads set off; beat these in a mortar, put them +in your stock, with the crumbs of two French rolls; then rub them +through a tamis and serve up.</p> + + +<h3 class="recipe"><a name="Another_Soupe_a_la_Reine_or_Queens_Soup" id="Another_Soupe_a_la_Reine_or_Queens_Soup"></a><i>Another.</i></h3> + +<p>For a small terrine take about three quarters of a pound of almonds; +blanch, and pound them very fine. Cut up a fowl,<span class='pagenum'><a name="Page_50" id="Page_50">[50]</a></span> leaving the breast +whole, and stew in consommé. When the breast is tender, take it out, +(leaving the other parts to stew with the consommé) pound it well with +the almonds and three hard-boiled yolks of eggs, and take it out of the +mortar. Strain the consommé, and put it, when the fat is skimmed off, to +the almonds, &c. Have about a quarter of a pint of Scotch barley boiled +very tender, add it to the other ingredients, put them into a pot with +the consommé, and stir it over the fire till it is boiling hot and well +mixed. Rub it through a tamis, and season it with a little salt; it must +not boil after being rubbed through.</p> + + +<h3 class="recipe"><a name="Soupe_Maigre_No_1" id="Soupe_Maigre_No_1"></a><i>Soupe Maigre.</i> No. 1.</h3> + +<p>Take the white part of eight loaved lettuces, cut them as small as dice, +wash them and strain them through a sieve. Pick a handful of purslain +and half a handful of parsley, wash and drain them. Cut up six large +cucumbers in slices about the thickness of a crown-piece. Peel and mince +four large onions, and have in readiness three pints of young green +peas. Put half a pound of fresh butter into your stewpan; brown it of a +high colour, something like that of beef gravy. Put in two ounces of +lean bacon cut clean from the rind, add all your herbs, peas, and +cucumbers, and thirty corns of whole pepper; let these stew together for +ten minutes; keep stirring to prevent burning. Put one gallon of boiling +water to a gallon of small broth, and a French roll cut into four pieces +toasted of a fine yellow brown. Cover your stewpan, and let it again +stew for two hours. Add half a drachm of beaten mace, one clove beaten, +and half a grated nutmeg, and salt to your taste. Let it boil up, and +squeeze in the juice of a lemon. Send it to table with all the bread and +the herbs that were stewed in it.</p> + + +<h3 class="recipe"><a name="Soupe_Maigre_No_2" id="Soupe_Maigre_No_2"></a><i>Soupe Maigre.</i> No. 2.</h3> + +<p>Take of every vegetable you can get, excepting cabbage, in such quantity +as not to allow any one to predominate; cut them small and fry them +brown in butter; add a little water, and thicken with flour and butter. +Let this stew three hours very gently; and season to your taste. The +French add French rolls.</p> + + +<h3 class="recipe"><a name="Soupe_Maigre_No_3" id="Soupe_Maigre_No_3"></a><i>Soupe Maigre.</i> No. 3.</h3> + +<p>Half a pound of butter, put in a stewpan over the fire, and let it +brown. Cut two or three onions in slices, two or three heads of celery, +two handfuls of spinach, a cabbage, two turnips, a little parsley, three +cabbage lettuces, a little spice, pepper and salt. Stew all these about +half an hour; then add about two quarts of water, and let it simmer till +all the roots<span class='pagenum'><a name="Page_51" id="Page_51">[51]</a></span> are tender. Put in the crust of a French roll, and send +it to table.</p> + + +<h3 class="recipe"><a name="Soupe_Maigre_No_4" id="Soupe_Maigre_No_4"></a><i>Soupe Maigre.</i> No. 4.</h3> + +<p>Cut three carrots, three turnips, three heads of celery, three leeks, +six onions, and two cabbage lettuces in small pieces; put them in your +stewpan with a piece of butter, the size of an egg, a pint of dried or +green peas, and two quarts of water, with a little pepper and salt. +Simmer the whole over the fire till tender; then rub it through a sieve +or tamis; add some rice, and let it simmer an hour before you serve it +up.</p> + + +<h3 class="recipe"><a name="Soupe_Maigre_No_5" id="Soupe_Maigre_No_5"></a><i>Soupe Maigre.</i> No. 5.</h3> + +<p>Take three carrots, three turnips, three heads of celery, three leeks, +six onions, two cabbage lettuces; cut them all in small pieces, and put +them in your stewpan, with a piece of butter about the size of an egg, +and a pint of dried or green peas, and two quarts of water. Simmer them +over the fire till tender, then rub through a sieve or tamis. Add some +rice, and let it simmer an hour before you serve it up.</p> + + +<h3 class="recipe"><a name="Soupe_Sante_or_Wholesome_Soup" id="Soupe_Sante_or_Wholesome_Soup"></a><i>Soupe Santé, or Wholesome Soup.</i></h3> + +<p>Take beef and veal cut in thin slices; put sliced turnips, carrots, +onions, bacon, in the bottom of your stewpan; lay your meat upon these, +and over it some thin thyme, parsley, a head or two of celery. Cover the +whole down; set it over a charcoal fire; draw it down till it sticks to +the bottom; then fill up with the above stock. Let it boil slowly till +the goodness is extracted from your meat; then strain it off. Cut and +wash some celery, endive, sorrel, a little chervil, spinach, and a piece +of leek; put these in a stewpan, with a bit of butter. Stew till tender, +then put this in your soup; give it a boil up together, and skim the fat +off. Cut off the crust of French rolls; dry and soak them in some of +your soup; put them into it, and serve your soup.</p> + + +<h3 class="recipe"><a name="Spanish_Soup" id="Spanish_Soup"></a><i>Spanish Soup.</i></h3> + +<p>Put the scrag end of a neck of veal, two calves’ feet, two pounds of +fresh beef, one old fowl, into a pot well tinned, with six quarts of +water, and a little salt, to raise the scum, which must be very +carefully taken off. Let these boil very gently two hours and a half, +till the water is reduced to four quarts; then take out all the meat, +strain the broth, and put to it a small quantity of pepper, mace, +cloves, and cinnamon, finely pounded, with four or five cloves of +garlic. A quarter of an hour afterwards add eight or ten ounces of rice, +with six ounces<span class='pagenum'><a name="Page_52" id="Page_52">[52]</a></span> of ham or bacon, and a drachm of saffron put into a +muslin bag. Observe to keep it often stirred after the rice is in, till +served up. It will be ready an hour and a half after the saffron is in. +You should put a fowl into it an hour before it is ready, and serve it +up whole in the soup.</p> + +<p>This soup will keep two or three days.</p> + + +<h3 class="recipe"><a name="Turnip_Soup" id="Turnip_Soup"></a><i>Turnip Soup.</i></h3> + +<p>Make a good strong gravy of beef or mutton; let it stand till cold; take +off all the fat; pare some turnips and slice them thin; stew them till +tender, then strain them through a sieve; mix the pulp with the gravy, +till of a proper thickness:—then add three quarters of a pint of cream; +boil it up, and send it to table.</p> + + +<h3 class="recipe"><a name="Veal_Soup" id="Veal_Soup"></a><i>Veal Soup.</i></h3> + +<p>Take a knuckle of veal, and chop it into small pieces; set it on the +fire with four quarts of water, pepper, mace, a few herbs, and one large +onion. Stew it five or six hours; then strain off the spice, and put in +a pint of green peas until tender. Take out the small bones, and send +the rest up with the soup.</p> + + +<h3 class="recipe"><a name="Vegetable_Soup" id="Vegetable_Soup"></a><i>Vegetable Soup.</i> No. 1.</h3> + +<p>Take a quart of beef jelly and the same quantity of veal jelly: boil it, +have some carrots and turnips, cut small, previously boiled in a little +of the jelly; throw them in, and serve it up hot.</p> + + +<h3 class="recipe"><a name="Vegetable_Soup_No_2" id="Vegetable_Soup_No_2"></a><i>Vegetable Soup.</i> No. 2.</h3> + +<p>Take two cabbage and two coss lettuces, one hard cabbage, six onions, +one large carrot, two turnips, three heads of celery, a little tarragon, +chervil, parsley, and thyme, chopped fine, and a little flour fried in a +quarter of a pound of butter (or less will do). Then add three quarts of +boiling water; boil it for two hours, stir it well, and add, before +sending it to table, some crumbs of stale bread: the upper part of the +loaf is best.</p> + + +<h3 class="recipe"><a name="Vegetable_Soup_No_3" id="Vegetable_Soup_No_3"></a><i>Vegetable Soup.</i> No. 3.</h3> + +<p>Let a quantity of dried peas (split peas), or haricots, (lentils) be +boiled in common water till they are quite tender; let them then be +gradually passed through a sieve with distilled water, working the +mixture with a wooden spoon, to make what the French call a <i>puré</i>: and +let it be made sufficiently liquid with distilled water to bear boiling +down. Then let a good quantity of fresh vegetables, of any or all kinds +in their season, especially carrots, lettuces, turnips, celery, spinach, +with always a few onions, be cut into fine shreds, and put it into +common boiling<span class='pagenum'><a name="Page_53" id="Page_53">[53]</a></span> water for three or four minutes to blanch; let them then +be taken out with a strainer, added to and mixed with the <i>puré</i>, and +the whole set to boil gently at the fire for at least two hours. A few +minutes before taking the soup from the fire, let it be seasoned to the +taste with pepper and salt.</p> + +<p>The soup, when boiling gently at the fire, should be very frequently +stirred, to prevent its sticking to the side of the pan, and acquiring a +burnt taste.</p> + + +<h3 class="recipe"><a name="Vegetable_Soup_No_4" id="Vegetable_Soup_No_4"></a><i>Vegetable Soup.</i> No. 4.</h3> + +<p>Cut two potatoes, one turnip, two heads of celery, two onions, one +carrot, a bunch of sweet herbs; put them all into a stewpan; cover +close; draw them gently for twenty minutes, then put two quarts of good +broth, let it boil gently, and afterwards simmer for two hours. Strain +through a fine sieve; put it into your pan again; season with pepper and +salt, and let it boil up.</p> + + +<h3 class="recipe"><a name="Vegetable_Soup_No_5" id="Vegetable_Soup_No_5"></a><i>Vegetable Soup.</i> No. 5.</h3> + +<p>Take four turnips, two potatoes, three onions, three heads of celery, +two carrots, four cabbage lettuces, a bunch of sweet herbs, and parsley. +The vegetables must be cut in slices; put them into a stewpan, with half +a pint of water; cover them close; set them over the fire for twenty +minutes to draw; add three pints of broth or water, and let it boil +quickly. When the vegetables are tender rub them through a sieve. If you +make the soup with water, add butter, flour, pepper, and salt. Let it be +of the thickness of good cream, and add some fine crumbs of bread with +small dumplings.</p> + + +<h3 class="recipe"><a name="Vermicelli_Soup" id="Vermicelli_Soup"></a><i>Vermicelli Soup.</i></h3> + +<p>Break the vermicelli a little, throw it into boiling water, and let it +boil about two minutes. Strain it in a sieve, and throw it into cold +water: then strain and put it into a good clear consommé, and let it +boil very slowly about a quarter of an hour. When it is going to table, +season with a little salt, and put into it a little crust of French +roll.</p> + + +<h3 class="recipe"><a name="West_India_Soup_called_Pepper_Pot" id="West_India_Soup_called_Pepper_Pot"></a><i>West India Soup, called Pepper Pot.</i></h3> + +<p>A small knuckle of veal and a piece of beef of about three pounds, seven +or eight pounds of meat in all; potherbs as for any other soup. When the +soup is skimmed and made, strain it off. The first ingredient you add to +the soup must be some dried ocre (a West India vegetable), the quantity +according to your judgment. It is hard and dry, and there<span class='pagenum'><a name="Page_54" id="Page_54">[54]</a></span>fore requires +a great deal of soaking and boiling. Then put in the spawn of the +lobsters you intend for your soup, first pounding it very fine, and +mixing it by degrees with a little of your soup cooled, or it will be +lumpy, and not so smooth as it should be. Put it into the soup-pot, and +continue to stir some time after it is in. Take about two middling +handfuls of spinach and about six hearts of the inside of very nice +greens; scald both greens and spinach before you put them to the soup, +to take off the rawness; the greens require most scalding. Squeeze them +quite dry, chop and put them into the soup; then add all the fat and +inside egg and spawn you can get from the lobsters, also the meat out of +the tails and claws. Add the green tops only of a large bundle of +asparagus, of the sort which they call sprew-grass, previously scalded; +a few green peas also are very good. After these ingredients are in, the +soup should no more than simmer; and when the herbs are sufficiently +tender it is done enough. This soup is not to be clear, on the contrary +thick with the lobster, and a perfect mash with the lobster and greens. +You are to put in lobster to your liking; I generally put in five or +six, at least of that part of them which is called fat, egg, and inside +spawn, sufficient to make it rich and good. It should look quite yellow +with this. Put plenty of the white part also, and in order that none of +the goodness of the lobsters should be lost, take the shells of those +which you have used, bruise them in a mortar, and boil them in some of +the broth, to extract what goodness remains; then strain off the liquor +and add it to the rest. Scoop some potatoes round, half boiling them +first, and put into it. Season with red pepper. Put in a piece of nice +pickled pork, which must be first scalded, for fear of its being too +salt; stew it with the rest and serve it.</p> + + +<h3 class="recipe"><a name="White_Soup_No_1" id="White_Soup_No_1"></a><i>White Soup.</i> No. 1.</h3> + +<p>Take two chickens; skin them; take out the lungs and wash them +thoroughly; put them in a stewpan with some parsley. Add a quart of veal +jelly, and stew them in this for one hour over a very slow fire. Then +take out the chickens, and put a penny roll to soak in the liquor; take +all the flesh of the chickens from the bones, and pound it in a mortar, +with the yolk of three eggs boiled hard. Add the bread (when soaked +enough) and pound it also with them; then rub the whole finely through a +sieve. Add a quart more jelly to the soup, and strain it through a +sieve; then put the chicken to the soup. Set a quart of cream on the +fire till it boils, stir<span class='pagenum'><a name="Page_55" id="Page_55">[55]</a></span>ring it all the time; when ready to serve, pour +that into the soup and mix it well together. Have ready a little +vermicelli, boiled in a little weak broth, to throw into the soup, when +put into the terrine.</p> + + +<h3 class="recipe"><a name="White_Soup_No_2" id="White_Soup_No_2"></a><i>White Soup.</i> No. 2.</h3> + +<p>Have good stock made of veal and beef; then take about a pound of veal, +and the like quantity of ham, cut both into thin slices, and put them +into a stewpan, with a pint of water and two onions cut small. Set it on +the fire and stew it down gently, till it is quite dry, and of a rather +light brown colour; then add the stock, and let it all stew till the +veal and ham are quite tender. Strain it off into the stewpot; add a +gill or more of cream, some blanched rice boiled tender, the quantity to +your own judgment, the yolks of six eggs beaten up well with a little +new milk: let the soup be boiling hot before the eggs are added, which +put to it by degrees, keeping it stirring over a slow fire. Serve it +very hot: to prevent curdling, put the soup-pot into a large pot of +boiling water, taking care that not the least drop of water gets in, and +so make it boiling hot.</p> + + +<h3 class="recipe"><a name="White_Soup_No_3" id="White_Soup_No_3"></a><i>White Soup.</i> No. 3.</h3> + +<p>Cut one pound of veal, or half a fowl, into small pieces; put to it a +few sweet herbs, a crust of bread, an ounce of pearl barley well washed. +Set it over a slow fire, closely covered; let it boil till half is +consumed; then strain it and take off the fat. Have ready an ounce of +sweet almonds blanched, pound them in a marble mortar, adding a little +soup to prevent their oiling. Mix all together. When you send it up, add +one third of new milk or cream, salt and pepper to taste.</p> + + +<h3 class="recipe"><a name="White_Soup_No_4" id="White_Soup_No_4"></a><i>White Soup.</i> No. 4.</h3> + +<p>Take a knuckle of veal, and put water according to the quantity of soup +you require; let it boil up and skim it; then put in three ounces of +lean bacon or ham, with two heads of celery, one carrot, one turnip, two +onions, and three or four blades of mace, and boil for three or four +hours. When properly boiled, strain it off, taking care to skim off all +the fat; then put into it two ounces of rice, well boiled, half a pint +of cream beaten up, and five or six yolks of eggs. When ready to serve, +pour the soup to the eggs backward and forward to prevent it from +curdling, and send it to table. You must boil the soup once after you +add the cream, and before you put it to the eggs. Three laurel leaves +put into it in summer and six in winter make a pleasant addition, +instead of sweet almonds.</p> + +<p><span class='pagenum'><a name="Page_56" id="Page_56">[56]</a></span></p> + + +<h3 class="recipe"><a name="White_Soup_No_5" id="White_Soup_No_5"></a><i>White Soup.</i> No. 5.</h3> + +<p>Make your stock with veal and chicken, and beat half a pound of almonds +in a mortar very fine, with the breast of a fowl. Put in some white +broth, and strain off. Stove it gently, and poach eight eggs, and lay in +your soup, with a French roll in the middle, filled with minced chicken +or veal, and serve very hot.</p> + + +<h3 class="recipe"><a name="White_Soup_No_6" id="White_Soup_No_6"></a><i>White Soup.</i> No. 6.</h3> + +<p>Take a knuckle of veal; stew it with celery, herbs, slices of ham, and a +little cayenne and white pepper; season it to your taste. When it is +cleared off, add one pound of sweet almonds, a pint of cream, and the +yolks of eight eggs, boiled hard and finely bruised. Mix these all +together in your soup; let it just boil, and send it up hot. You may add +a French roll; let it be nicely browned.</p> + +<p>The ingredients here mentioned will make four quarts.</p> + + +<h3 class="recipe"><a name="White_Soup_No_7" id="White_Soup_No_7"></a><i>White Soup.</i> No. 7.</h3> + +<p>Stock from a boiled knuckle of veal, thickened with about two ounces of +sweet almonds, beaten to a paste, with a spoonful of water to prevent +their oiling; a large slice of dressed veal, and a piece of crumb of +bread, soaked in good milk, pounded and rubbed through a sieve; a bit of +fresh lemon-peel and a blade of mace in the finest powder. Boil all +together about half an hour, and stir in about a pint of cream without +boiling.</p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_57" id="Page_57">[57]</a></span></p> + + +<h2 class="chapterhead"><a name="BROTHS" id="BROTHS"></a>BROTHS.</h2> + +<hr class="declong" /> + +<h3 class="recipe"><a name="Broth_for_the_Poor" id="Broth_for_the_Poor"></a><i>Broth for the Poor.</i></h3> + +<p>A good wholesome broth may be made at a very reasonable rate to feed the +poor in the country. The following quantities would furnish a good meal +for upwards of fifty persons.</p> + +<p>Take twenty pounds of the very coarse parts of beef, five pounds of +whole rice, thirteen gallons of water; boil the meat in the water first, +and skim it very well; then put in the rice, some turnips, carrots, +leeks, celery, thyme, parsley, and a good quantity of potatoes; add a +good handful of salt, and boil them all together till tender.</p> + + +<h3 class="recipe"><a name="Another_Broth_for_the_Poor" id="Another_Broth_for_the_Poor"></a><i>Another.</i></h3> + +<p>Four hundred quarts of good broth for the poor may be made as +follows:—Good beef, fifty pounds weight; beeves’ cheeks, and legs of +beef, five; rice, thirty pounds; peas, twenty-three quarts; black +pepper, five ounces and a <a name="corr06" id="corr06"></a>half; cayenne pepper, half an ounce; ground +ginger, two ounces; onions, thirteen pounds; salt, seven pounds and a +half; with celery, leeks, carrots, dried mint, and any other vegetable.</p> + + +<h3 class="recipe"><a name="Broth_for_the_Sick" id="Broth_for_the_Sick"></a><i>Broth for the Sick.</i> No. 1.</h3> + +<p>Boil one ounce of very lean veal, fifteen minutes in a little butter, +and then add half a pint of water; set it over a very slow fire, with a +spoonful of barley and a piece of gum arabic about the size of a nut.</p> + + +<h3 class="recipe"><a name="Broth_for_the_Sick_No_2" id="Broth_for_the_Sick_No_2"></a><i>Broth for the Sick.</i> No. 2.</h3> + +<p>Put a leg of beef and a scrag of mutton cut in pieces into three or four +gallons of water, and let them boil twelve hours, occasionally stirring +them well; and cover close. Strain the broth, and let it stand till it +will form a jelly; then take the fat from the top and the dross from the +bottom.</p> + +<p><span class='pagenum'><a name="Page_58" id="Page_58">[58]</a></span></p> + + +<h3 class="recipe"><a name="Broth_for_the_sick_No_3" id="Broth_for_the_sick_No_3"></a><i>Broth for the sick.</i> No. 3.</h3> + +<p>Take twelve quarts of water, two knuckles of veal, a leg of beef, or two +shins, four calves’ feet, a chicken, a rabbit, two onions, cloves, +pepper, salt, a bunch of sweet herbs. Cover close, and let the whole +boil till reduced to six quarts. Strain and keep it for use.</p> + + +<h3 class="recipe"><a name="Barley_Broth" id="Barley_Broth"></a><i>Barley Broth.</i></h3> + +<p>Take four or five pounds of the lean end of a neck of mutton, soak it +well in cold water for some time, then put it in a saucepan with about +four quarts of water and a tea-cupful of fine barley. Just before it +boils take it off the fire and skim it extremely well; put in salt and +pepper to your taste, and a small bundle of sweet herbs, which take out +before the broth is sent up. Then let it boil very gently for some hours +afterwards; add turnips, carrots, and onions, cut in small pieces, and +continue to boil the broth till the vegetables are quite done and very +tender. When nearly done it requires to be stirred frequently lest the +barley should adhere.</p> + + +<h3 class="recipe"><a name="Another_Barley_Broth" id="Another_Barley_Broth"></a><i>Another.</i></h3> + +<p>Put on whatever bones you have; stew them down well with a little whole +pepper, onions, and herbs. When done, strain it off, and next day take +off all the fat. Take a little pearl barley, boil it a little and strain +it off; put it to the broth, add a coss lettuce, carrot, and turnip, cut +small. Boil all together some time, and serve it up.</p> + + +<h3 class="recipe"><a name="Chervil_Broth_for_Cough" id="Chervil_Broth_for_Cough"></a><i>Chervil Broth for Cough.</i></h3> + +<p>Boil a calf’s liver and two large handfuls of chervil in four quarts of +spring water till reduced to one quart. Strain it, and take a +coffee-cupful night and morning.</p> + + +<h3 class="recipe"><a name="Hodge-Podge" id="Hodge-Podge"></a><i>Hodge-Podge.</i></h3> + +<p>Stew a scrag of mutton: put in a peck of peas, a bunch of turnips cut +small, a few carrots, onions, lettuce, and some parsley. When +sufficiently boiled add a few mutton chops, which must stew gently till +done.</p> + + +<h3 class="recipe"><a name="Leek_Porridge" id="Leek_Porridge"></a><i>Leek Porridge.</i></h3> + +<p>Peel twelve leeks; boil them in water till tender; take them out and put +them into a quart of new milk; boil them well; thicken up with oatmeal, +and add salt according to the taste.</p> + + +<h3 class="recipe"><a name="Madame_de_Maillets_Broth" id="Madame_de_Maillets_Broth"></a><i>Madame de Maillet’s Broth.</i></h3> + +<p>Two ounces of veal, six carrots, two turnips, one table-spoonful of gum +arabic, one table-spoonful of rice, two quarts of water; simmer for +about two hours.</p> + +<p><span class='pagenum'><a name="Page_59" id="Page_59">[59]</a></span></p> + + +<h3 class="recipe"><a name="Mutton_Broth" id="Mutton_Broth"></a><i>Mutton Broth.</i></h3> + +<p>The bone of a leg of mutton to be chopped small, and put into the +stewpan with vegetables and herbs, together with a little drop of water, +and drawn as gravy soup; add boiling water.</p> + + +<h3 class="recipe"><a name="Pork_Broth" id="Pork_Broth"></a><i>Pork Broth.</i></h3> + +<p>Take a leg of pork fresh cut up; beat it and break the bone; put it into +three gallons of soft water, with half an ounce of mace and the same +quantity of nutmeg. Let it boil very gently over a slow fire, until two +thirds of the water are consumed. Strain the broth through a fine sieve, +and when it is cold take off the fat. Drink a large cupful in the +morning fasting, and between meals, and just before going to bed, +warmed. Season it with a little salt. This is a fine restorative.</p> + + +<h3 class="recipe"><a name="Potage" id="Potage"></a><i>Potage.</i></h3> + +<p>Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs, +a little mace and whole pepper, and a handful of salt. When the meat is +boiled to rags or to a very strong broth, strain it through a hair +sieve, and when it is cold, take off the fat. With raw beef make a gravy +thus: cut your beef in pieces, put them in a frying-pan with a piece of +butter or a slice of bacon, fry it very brown, then put it to some of +your strong broth, and when it grows browner and thick till it becomes +reduced to three pints of gravy, fill up your strong broth to boil with +a piece of butter and a handful of sweet herbs. Afterwards a chicken +must be boiled and blanched and cut in slices; and two or three +sweetbreads fried very brown; a turnip also sliced and fried. Boil all +these half an hour, and put them in the dish in which you intend to +serve up, with three French rolls (cut in halves) and set it over a fire +with a quart of your gravy, and some of your broth, covered with a dish, +till it boils very fast, and as it reduces fill up with your broth till +your bread is quite soaked. You may put into the dish either a duck, +pigeon, or any bird you please; but whichever you choose, roast it +first, and then let it boil in the dish with your bread. This may be +made a pea soup, by only rubbing peas through a sieve.</p> + + +<h3 class="recipe"><a name="Scotch_Pottage" id="Scotch_Pottage"></a><i>Scotch Pottage.</i></h3> + +<p>Place a tin saucepan on the fire with some boiling water; stir in Scotch +oatmeal till it is of the desired consistence: when done, pour it in a +basin and add milk or cream to it. It is more nutritious to make it of +milk instead of water, if the stomach will bear it. The Scotch peasantry +live entirely on this<span class='pagenum'><a name="Page_60" id="Page_60">[60]</a></span> strengthening food. The best Scotch oatmeal is to +be bought at Dudgeon’s, in the Strand.</p> + + +<h3 class="recipe"><a name="Scotch_Broth" id="Scotch_Broth"></a><i>Scotch Broth.</i></h3> + +<p>Boil very tender a piece of thin brisket of beef, with trimmings of any +other meat, or a piece of gravy beef; cut it into square pieces; strain +off the broth and put it in a soup-pot; add the beef, cut in squares, +with plenty of carrots, turnips, celery, and onions, cut in shapes and +well boiled before put to the broth, and, if liked, some very small suet +dumplings first boiled. Season it to your palate.</p> + + +<h3 class="recipe"><a name="Turnip_Broth" id="Turnip_Broth"></a><i>Turnip Broth.</i></h3> + +<p>Have a sufficient quantity of good strong broth as for any other soup, +taking care that it is not too strongly flavoured by any of the roots +introduced into it. Peel a good quantity of the best turnips, selecting +such as are not bitter. Sweat them in butter and a little water till +they are quite tender. Rub them through a tamis, mix them with the +broth; boil it for about half an hour. Add half a pint of very good +cream, and be careful not to have too fierce a fire, as it is apt to +burn.</p> + + +<h3 class="recipe"><a name="Another_Turnip_Broth" id="Another_Turnip_Broth"></a><i>Another.</i></h3> + +<p>Put one pound of lean veal, pulled into small pieces in a pipkin, with +two large or three middling turnips. Cover the pipkin very close, to +prevent water from getting into it; set it in a pot of water, and let it +boil for two or three hours. A tea-cupful of the broth produced in the +pipkin may be taken twice or thrice a day.</p> + + +<h3 class="recipe"><a name="Veal_Broth_No_1" id="Veal_Broth_No_1"></a><i>Veal Broth.</i> No. 1.</h3> + +<p>Take ten or twelve knuckles, such as are cut off from legs and shoulders +of mutton, at the very shank; rub them with a little salt, put them in a +pan of water for two or three hours, and wash them very clean; boil them +in a gallon of spring water for an hour. Strain them very clean, then +put in two ounces of hartshorn shavings, and the bottom crust of a penny +loaf; let it boil till the water is reduced to about three pints; strain +it off, and when cold skim off the fat. Take half a pint warm before you +rise, and the same in bed at night. Make it fresh three times a week in +summer, and twice a week in winter: do not put in any lamb bones. This +is an excellent thing.</p> + + +<h3 class="recipe"><a name="Veal_Broth_No_2" id="Veal_Broth_No_2"></a><i>Veal Broth.</i> No. 2.</h3> + +<p>Soak a knuckle of veal for an hour in cold water; put it into fresh +water over the fire, and, as the scum rises, take it off;<span class='pagenum'><a name="Page_61" id="Page_61">[61]</a></span> let it stew +gently for two hours, with a little salt to make the scum rise. When it +is sufficiently stewed, strain the broth from the meat. Put in some +vermicelli; keep the meat hot; and as you are going to put the soup into +the terrine add half a pint of cream.</p> + + +<h3 class="recipe"><a name="Veal_Broth_No_3" id="Veal_Broth_No_3"></a><i>Veal Broth.</i> No. 3.</h3> + +<p>Take one pound of lean veal, one blade of mace, two table-spoonfuls of +rice, one quart of water; let it boil slowly two hours; add a little +salt.</p> + + +<h3 class="recipe"><a name="Veal_Broth_No_4" id="Veal_Broth_No_4"></a><i>Veal Broth.</i> No. 4.—<i>Excellent for a Consumption.</i></h3> + +<p>Boil a knuckle of veal in a gallon of water; skim and put to it half a +pound of raisins of the sun, stoned, and the bottoms of two manchets, +with a nutmeg and a half sliced, and a little hartshorn. Let it boil +till reduced to half the quantity; then pound it all together and +strain. Add some brown sugar-candy, some rose-water, and also the juice +of a lemon, if the patient has no cough.</p> + +<p><span class='pagenum'><a name="Page_63" id="Page_63">[63]</a></span></p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_62" id="Page_62">[62]</a></span></p> + + +<h2 class="chapterhead"><a name="FISH" id="FISH"></a>FISH.</h2> + +<hr class="declong" /> + +<h3 class="recipe"><a name="Carp_and_Tench" id="Carp_and_Tench"></a><i>Carp and Tench.</i></h3> + +<p><span class="smcap">Scale</span> the fish, take out the gut and gall; save all the <a name="corr07" id="corr07"></a>blood. Split the +carp if large; cut it in large pieces, and salt it. Boil some sliced +parsley roots and onions tender in half a pint of water, adding a little +cayenne pepper, ginger, cloves, and allspice, a lemon sliced, a little +vinegar, and moist sugar, one glass of red wine, and some butter rolled +in flour. Then put in the fish, and let it boil very fast for half an +hour in a stewpan. The blood is to be put in the sauce.</p> + + +<h3 class="recipe"><a name="Carp_to_stew" id="Carp_to_stew"></a><i>Carp, to stew.</i></h3> + +<p>Scale, gut, and cleanse them; save the roes and milts; stew them in some +good broth: season, to your taste, with a bundle of herbs, onions, +anchovies, and white wine; and, when they are stewed enough, thicken the +sauce with the yolks of five eggs. Pass off the roes, dip them in yolk +of egg and flour, and fry them with some sippets of French bread; then +fry a little parsley, and, when you serve up, garnish the dish with the +roes, parsley, and sippets.</p> + + +<h3 class="recipe"><a name="Another_way_Carp_to_stew" id="Another_way_Carp_to_stew"></a><i>Another way.</i></h3> + +<p>Have your carp fresh out of the water; scale and gut them, washing the +blood out of each fish with a little claret; and save that after so +doing. Cut your carp in pieces, and stew in a little fresh butter, a few +blades of mace, winter savory, a little thyme, and three or four onions; +after stewing awhile, take them out, put them by, and fold them up in +linen, till the liquor is ready to receive them again, as the fish would +otherwise be boiled to pieces before the liquor was reduced to a proper +thickness. When you have taken out your fish, put in the claret that you +washed out the blood with, and a pint of beef<span class='pagenum'><a name="Page_64" id="Page_64">[64]</a></span> or mutton gravy, +according to the quantity of your fish, with some salt and the butter in +which you stewed the carp; and when this butter is almost boiled to a +proper thickness put in your fish again; stew all together, and serve it +up. Two spoonfuls of elder vinegar to the liquor when taken up will give +a very agreeable taste.</p> + + +<h3 class="recipe"><a name="Cod_to_stew" id="Cod_to_stew"></a><i>Cod, to stew.</i></h3> + +<p>Cut a cod into thin pieces or slices; lay them in rows at the bottom of +a dish; put in a pint of white wine, half a pound of butter, a few +oysters, with their liquor, a little pepper and salt, with some crumbs +of bread. Stew them all till they are done enough. Garnish the dish with +lemon.</p> + + +<h3 class="recipe"><a name="Cod_Ragout_of" id="Cod_Ragout_of"></a><i>Cod, Ragout of.</i></h3> + +<p>Wash the cod clean, and boil it in warm water, with vinegar, pepper, +salt, a bay-leaf, and lemon. Make a sauce of burnt butter, fried flour, +capers, and oysters. When you serve it up put in some black pepper and +lemon-juice.</p> + + +<h3 class="recipe"><a name="Cods_Head_to_boil" id="Cods_Head_to_boil"></a><i>Cod’s Head, to boil.</i></h3> + +<p>Take vinegar and salt, a bunch of sweet herbs, and an onion; set them on +the fire in a kettle of water; boil them and put in the head; and, while +it is boiling, put in cold water and vinegar. When boiled, take it up, +put it into a dish, and make sauce as follows:—Take gravy and claret, +boiled with a bundle of sweet herbs and an onion, two or three +anchovies, drawn with two pounds of butter, a pint of shrimps, oysters, +the meat of a lobster shred fine. You may stick little toasts on the +head, and lay on and about the roe, milt, and liver. Garnish the dish +with fried parsley, lemon, barberries, horseradish, and fried fish.</p> + + +<h3 class="recipe"><a name="Crab_to_dress" id="Crab_to_dress"></a><i>Crab, to dress.</i></h3> + +<p>Take all the body and the meat of the legs, and put them together in a +dish to heat, with a little broth or gravy, just to make them moist. +When hot, have ready some good broth or gravy, with an anchovy dissolved +in it, and the juice of a small lemon, heated; afterwards thicken it up +with butter, and stir it in the crab, as it is, hot: then serve all up +in the shell.</p> + + +<h3 class="recipe"><a name="Crab_or_Lobster_to_butter" id="Crab_or_Lobster_to_butter"></a><i>Crab or Lobster, to butter.</i></h3> + +<p>The crabs or lobsters being boiled and cold, take all the meat out of +the shells and body; break the claws and take out the meat. Shred it +small; add a spoonful or two of claret, a little vinegar, and a grated +nutmeg. Let it boil up till it is thoroughly hot; then put in some +melted butter, with anchovies and white<span class='pagenum'><a name="Page_65" id="Page_65">[65]</a></span> gravy; thicken with the yolk of +an egg or two, and when very hot put it into the large shell. Put crumbs +of bread over it, and brown it with a salamander.</p> + + +<h3 class="recipe"><a name="Crab_or_Lobster_to_stew_No_1" id="Crab_or_Lobster_to_stew_No_1"></a><i>Crab, or Lobster, to stew.</i> No. 1.</h3> + +<p>A little cayenne, vinegar, butter, flour, and salt. Cover it with water +and let it stew gently.</p> + + +<h3 class="recipe"><a name="Crab_or_Lobster_to_stew_No_2" id="Crab_or_Lobster_to_stew_No_2"></a><i>Crab, or Lobster, to stew.</i> No. 2.</h3> + +<p>When the lobsters are boiled, take out the tail and claws, and dip them +in white wine; strew over them nutmeg, cloves, mace, salt, and pepper, +mixed together. Then pour over them some melted butter with a little +white wine in it; send them to the bakehouse, and let them stand in a +slow oven about half an hour. Pour out the butter and wine, and pour on +some fresh butter; when cold, cover them, and keep them in a cold place.</p> + + +<h3 class="recipe"><a name="Crab_or_Lobster_to_stew_No_3" id="Crab_or_Lobster_to_stew_No_3"></a><i>Crab, or Lobster, to stew.</i> No. 3.</h3> + +<p>Boil the lobsters; when cold take out all the meat; season it well with +pepper, salt, nutmeg and mace pounded. Put it into an earthen pot with +as much clarified butter as will cover it; bake it well. While warm, +take it out of the pot, and let the butter drain from it. Break it as +fine as you can with a spoon or knife; add more seasoning if required; +put it as close as possible in the pot, and cover with clarified butter. +The hen lobsters are best for this purpose, as the eggs impart a good +colour. It may be pounded in a marble mortar, but, if baked enough, will +do as well without it.</p> + + +<h3 class="recipe"><a name="Crawfish_to_make_red" id="Crawfish_to_make_red"></a><i>Crawfish, to make red.</i></h3> + +<p>Rub the fish with aqua vitæ, which will produce the desired effect most +completely.</p> + + +<h3 class="recipe"><a name="Eels_broiled_whole" id="Eels_broiled_whole"></a><i>Eels broiled whole.</i></h3> + +<p>Skin, wash, and dry your eels, and score them with the knife, seasoning +them with pepper, salt, thyme, parsley, and crumbs of bread, turning +them round and skewering them across; you may either roast or broil them +as you like best: the sauce to be melted butter with lemon juice.</p> + + +<h3 class="recipe"><a name="Eels_to_collar" id="Eels_to_collar"></a><i>Eels, to collar.</i></h3> + +<p>Scour large silver eels with salt; slit them, and take out the +back-bones; wash and dry them; season with shred parsley, sage, an +onion, and thyme. Then roll each into collars, in a cloth; tie them +close with the heads, bones, and a bundle of herbs,<span class='pagenum'><a name="Page_66" id="Page_66">[66]</a></span> and boil them in +salt and water. When tender, take them up, and again tie them close; +drain the pickle, and put them into it.</p> + + +<h3 class="recipe"><a name="Eels_to_fry" id="Eels_to_fry"></a><i>Eels, to fry.</i></h3> + +<p>Cut every eel into eight pieces; mix them with a proper quantity of +yolks of eggs, and well season with pepper, and salt, and bread rubbed +fine, with parsley and thyme; then flour them, and fry them. You may +cook them as plain as you like, with only salt and flour, and serve them +up with melted butter and fried parsley.</p> + + +<h3 class="recipe"><a name="Eels_to_pot" id="Eels_to_pot"></a><i>Eels, to pot.</i></h3> + +<p>Into an earthen pan put Jamaica and common pepper, pounded fine, and +salt; mix them and strew some at the bottom of the pan; cut your eels +and lay them over it, and strew a little more seasoning over them. Then +put in another layer of eels, repeating this process till all the eels +are in. Lay a few bay leaves upon them, and pour as much vinegar as you +may think requisite; cover the pan with brown paper and bake them. Pour +off the liquor, cover them with clarified butter, and lay them by for +use.</p> + + +<h3 class="recipe"><a name="Eels_to_pickle" id="Eels_to_pickle"></a><i>Eels, to pickle.</i></h3> + +<p>Drain, wash, and well cleanse your eels, and cut off the heads. Cut them +in lengths of four or five inches, with their skins on; stew in them +some pepper and salt, and broil them on a gridiron a fine colour: then +put them in layers in a jar, with bay-leaf, pepper, salt, a few slices +of lemon, and a few cloves. Pour some good vinegar on them; tie strong +paper over, and prick a few holes in it. It is better to boil the +seasoning with some sweet herbs in the vinegar, and let it stand to be +cold before it is put over the eels. Two yolks of eggs boiled hard +should be put in the vinegar with a tea-spoonful of flour of mustard. +Two yolks are sufficient for twelve pounds of eels.</p> + + +<h3 class="recipe"><a name="Eels_to_roast" id="Eels_to_roast"></a><i>Eels, to roast.</i></h3> + +<p>Skin your eels; turn, scotch, and wash them with melted butter; skewer +them crosswise; fix them on the spit, and put over them a little pepper, +salt, parsley, and thyme; roast them quick. Fry some parsley, and lay it +round the dish; make your sauce of butter and gravy.</p> + + +<h3 class="recipe"><a name="Eels_to_spitchcock" id="Eels_to_spitchcock"></a><i>Eels, to spitchcock.</i></h3> + +<p>Leave the skin on the eels; scour them with salt; wash them; cut off +their heads and slit them on the belly side; take out the bone and guts. +Wash and wipe them well; cut them in pieces<span class='pagenum'><a name="Page_67" id="Page_67">[67]</a></span> three inches long, and wipe +them quite dry. Put two ounces of butter, with a little minced parsley, +thyme, sage, pepper and salt, and a little chopped shalot, in a stewpan; +when the butter is melted, stir the ingredients together, and take the +pan off the fire; mix the yolks of two eggs with them and dip the eels +in, a piece at a time; then roll them in bread crumbs, making as much +stick on as you can. Rub the gridiron with a bit of suet; set it over a +clear fire, and broil your eels of a fine crisp brown; dust them with +crisp parsley. Sauce, anchovy and butter, or plain butter in a boat.</p> + + +<h3 class="recipe"><a name="Another_way_Eels_to_spitchcock" id="Another_way_Eels_to_spitchcock"></a><i>Another way.</i></h3> + +<p>Wash your eels well in their skins with salt and water; dry and slit +them; take out the back-bone, and slash them: season them with chopped +parsley, thyme, salt, and pepper. Clean the inside with melted butter; +cut them into pieces about three inches long and broil them; make the +sauce with butter and orange juice.</p> + + +<h3 class="recipe"><a name="Eels_to_stew" id="Eels_to_stew"></a><i>Eels, to stew.</i></h3> + +<p>Take five pounds of middling shafflings, cut off their heads, skin, and +cut them in pieces as long as your finger. Wash them in several waters; +dry them well with a cloth, lay them in a pan, sprinkle over them half +an ounce of white salt, and let them lie an hour. Lay them in a stewpan, +and add half a pint of French white wine, a quarter of a pint of water, +two cloves beaten, a blade of mace, a large onion peeled, and the rind +of a lemon; stew all these gently half an hour: then take the eels out +of the liquor, skim off all the fat, and flour the eels all over; put to +the liquor in which they were stewed an anchovy, washed and boned, and +mix sorrel and parsley, half a handful of each, and half a pound of +fresh butter. Let it just boil up; put in the eels; when they boil, lay +them on sippets in your dish, and send them up hot to table.</p> + + +<h3 class="recipe"><a name="Another_Eels_to_stew" id="Another_Eels_to_stew"></a><i>Another way.</i></h3> + +<p>Cover the fish close in a stewpan with a piece of butter as big as a +walnut rolled in flour, and let it stew till done enough, which you will +know by the eels being very tender. Take them up and lay them on a dish; +strain your sauce, and give it a quick boil and pour it over the fish. +Garnish with lemon.</p> + + +<h3 class="recipe"><a name="Fish_to_recover_when_tainted" id="Fish_to_recover_when_tainted"></a><i>Fish, to recover when tainted.</i></h3> + +<p>When fish of any kind is tainted plunge it in cold milk, which will +render it sweet again.</p> + +<p><span class='pagenum'><a name="Page_68" id="Page_68">[68]</a></span></p> + + +<h3 class="recipe"><a name="Fish_in_general_to_dress" id="Fish_in_general_to_dress"></a><i>Fish, in general, to dress.</i></h3> + +<p>Take water, salt, half a pint of vinegar, a sprig of thyme, a small +onion, and a little lemon peel; boil them all together, then put in your +fish, and when done enough take them out, drain them well, and lay them +over a stove to keep hot.</p> + +<p>If you fry fish, strew some crumbs of grated bread very fine over them, +and fry them in sweet oil; then drain them well and keep them hot.</p> + + +<h3 class="recipe"><a name="Fish_to_dress_in_Sauce" id="Fish_to_dress_in_Sauce"></a><i>Fish, to dress in Sauce.</i></h3> + +<p>Cut off the heads, tails, and fins, of two or three haddocks or other +small fish; stew them in a quart of water, with a little spice and +anchovy, and a bunch of sweet herbs, for a quarter of an hour; and then +skim. Roll a bit of butter in flour, and thicken the liquor; put down +the fish, and stew them with a little chopped parsley, and cloves, or +onions.</p> + + +<h3 class="recipe"><a name="Fish_hashed_in_Paste" id="Fish_hashed_in_Paste"></a><i>Fish hashed in Paste.</i></h3> + +<p>Cut the fish into dice about three quarters of an inch square; prepare +white sauce the same as for fowls, leaving out the mushrooms and +truffles; add a little anchovy sauce to give it a good colour, and a +pinch of cayenne pepper and salt. When the sauce is done, throw in the +dice of fish, and when thoroughly hot serve it.</p> + +<p>There should be a little more butter in the sauce than is commonly used +in the white sauce for fowls.</p> + + +<h3 class="recipe"><a name="Fish_to_Cavietch" id="Fish_to_Cavietch"></a><i>Fish, to Cavietch.</i></h3> + +<p>Cut the fish into slices, season them with pepper and salt, and let them +lie for an hour; dry them well with a cloth, flour and fry them brown in +oil: boil a quantity of vinegar proportionate to that of the fish to be +prepared: cover the fish with slices of garlic and some whole pepper and +mace; add the same quantity of oil as vinegar, mix them well together, +and salt to your taste. When the fish and liquor are quite cold, slice +onions and lay at the bottom of the pan; then put a layer of fish, and +so on, till the whole is in. The liquor must be cold before it is poured +on the fish.</p> + + +<h3 class="recipe"><a name="Gudgeon" id="Gudgeon"></a><i>Gudgeon.</i></h3> + +<p>Dress as you would smelts.</p> + + +<h3 class="recipe"><a name="Haddocks_to_bake" id="Haddocks_to_bake"></a><i>Haddocks, to bake.</i></h3> + +<p>Bone two or three haddocks, and lay them in a deep pan with pepper, +salt, butter and flour, and two or three anchovies, and sufficient water +to cover them. Cover the pan close for<span class='pagenum'><a name="Page_69" id="Page_69">[69]</a></span> an hour, which is required to +bake them, and serve them in the saucepan.</p> + + +<h3 class="recipe"><a name="Haddock_baked" id="Haddock_baked"></a><i>Haddock baked.</i></h3> + +<p>Let the inside of the gills be drawn out and washed clean; fill with +bread crumbs, parsley, sweet herbs chopped, nutmeg, salt, pepper, a bit +of butter, and grated lemon-peel; skewer the tail into the mouth, and +rub it well with yolk of egg. Strew over bread crumbs, and stick on bits +of butter. Bake the fish in a common oven, putting into the dish a +little white wine and water, a bit of mace, and lemon-peel. Serve up +with oyster sauce, white fish sauce, or anchovy sauce; but put to the +sauce what gravy is in the dish, first skimming it.</p> + + +<h3 class="recipe"><a name="Haddock_Pudding" id="Haddock_Pudding"></a><i>Haddock Pudding.</i></h3> + +<p>Skin the fish; take out all the bones, and cut it in thin slices. Butter +the mould well, and throw round it the spawn of a lobster, before it is +boiled. Put alternate slices of haddock and lobster in the mould, and +season to your taste. Beat up half a pint of cream or more, according to +the size of the mould, with three eggs, and pour on it: tie a cloth +over, and boil it an hour. Stew oysters to go in the dish. Garnish with +pastry.</p> + + +<h3 class="recipe"><a name="Herring" id="Herring"></a><i>Herring.</i></h3> + +<p>The following is a Swedish dish: Take salted herring, some cold veal, an +apple, and an onion, mince them all fine, and mix them well together +with oil and vinegar.</p> + + +<h3 class="recipe"><a name="Lampreys_to_pot" id="Lampreys_to_pot"></a><i>Lampreys, to pot.</i></h3> + +<p>Well cleanse your lampreys in the following manner: the intestines and +the pipe which nature has given them instead of a bone must be taken +clear away, by opening them down the belly from head to tail. They must +then be rubbed with wood-ashes, to remove the slime. Then rub with salt, +and wash them in three or four waters. Let them be quite free from water +before you proceed to season them thus:—take, according to the quantity +you intend to pot, allspice ground with an equal quantity of black +pepper, a little mace, cayenne pepper, salt, about the same quantity as +that of all the other seasoning; mix these well together, and rub your +lampreys inside and out. Put them into an earthen pan or a well-tinned +copper stewpan, with some good butter under and over, sufficient to +cover them, when dissolved. Put in with them a few bay-leaves and the +peel of a lemon. Let them bake slowly till they are quite done; then +strain off the butter, and let them lie on the back of a sieve till +nearly cold. Then place them in pots of suitable size, tak<span class='pagenum'><a name="Page_70" id="Page_70">[70]</a></span>ing great +care to rub the seasoning well over them as you lay them in; because the +seasoning is apt to get from the fish when you drain them. Carefully +separate the butter which you have strained from the gravy; clarify it, +and, when almost cold, pour it into your pots so as to cover your fish +completely. If you have not sufficient butter for this purpose you must +clarify more, as the fish must be entirely hid from sight. They are fit +for use the next day.</p> + +<p>Great care must be taken to put them into the pots quite free from the +gravy or moisture which they produce.</p> + + +<h3 class="recipe"><a name="Another_Lampreys_to_pot" id="Another_Lampreys_to_pot"></a><i>Another way.</i></h3> + +<p>Skin your fish, cleanse them with salt, and wipe them dry. Beat some +black pepper, mace, and cloves; mix them with salt, and season your fish +with it. Put them in a pan; cover with clarified butter; bake them an +hour and season them well; remove the butter after they are baked; take +them out of their gravy, and lay them on a coarse cloth to drain. When +quite cold, season them again with the same seasoning. Lay them close in +the pot; cover them completely with clarified butter; and if your butter +is good, they will keep a long time.</p> + + +<h3 class="recipe"><a name="Lobsters_to_butter" id="Lobsters_to_butter"></a><i>Lobsters, to butter.</i></h3> + +<p>Put by the tails whole, to be laid in the middle of the dish; cut the +meat into large pieces; put in a large piece of butter, and two +spoonfuls of Rhenish wine; squeeze in the juice of a lemon, and serve it +up.</p> + + +<h3 class="recipe"><a name="Lobster_Fricassee" id="Lobster_Fricassee"></a><i>Lobster Fricassee.</i></h3> + +<p>Cut the meat of a lobster into dice; put it in a stewpan with a little +veal gravy; let it stew for ten minutes. A little before you send it to +table beat up the yolk of an egg in cream: put it to your lobster, +stirring it till it simmers. Pepper and salt to your taste. Dish it up +very hot, and garnish with lemon.</p> + + +<h3 class="recipe"><a name="Lobsters_to_hash" id="Lobsters_to_hash"></a><i>Lobsters, to hash.</i></h3> + +<p>Take the meat out of a boiled lobster as whole as you can. Break all the +shells; to these and the remains of the body, the large claws excepted, +as they have no goodness in them, put some water, cayenne pepper, salt, +and common pepper. Let them stew together till the liquor has a good +flavour of the lobster, but observe that there must be very little +water, and add two teaspoonfuls of anchovy pickle. Strain through a +common sieve; put the meat of the lobster to the gravy; add some good +rich melted butter, and send to table. Lobster sauce is made in the same +way, only the meat should be cut smaller than for hashing. Hen lobsters +are best.</p> + +<p><span class='pagenum'><a name="Page_71" id="Page_71">[71]</a></span></p> + + +<h3 class="recipe"><a name="Lobsters_to_pot" id="Lobsters_to_pot"></a><i>Lobsters, to pot.</i></h3> + +<p>Boil four moderate-sized lobsters, take off the tails, and split them. +Take out the flesh as whole as possible; pick the meat out of the body +and chine; beat it fine, and season with pepper, salt, nutmeg, and mace, +and season separately, in the same manner, the tails and claws, which +must also be taken out as whole as you can. Clarify a pound of the very +finest butter; skim it clean; put in the tails and claws, with what you +have beaten, and let it boil a very short time, stirring it all the +while lest it should turn. Let it drain through a sieve, but not too +much; put it down close in a pot, and, when it is a little cooled, pour +over the butter which you drained from it. When quite cold, tie it down. +The butter should be the very best, as it mixes with the lobster spawn, +&c., and is excellent to eat with the rest or spread upon bread.</p> + + +<h3 class="recipe"><a name="Lobsters_to_stew" id="Lobsters_to_stew"></a><i>Lobsters, to stew.</i></h3> + +<p>Half boil two fine lobsters; break the claws and take out the meat as +whole as you can; cut the tails in two, and take out the meat; put them +in a stewpan, with half a pint of gravy, a gill of white wine, a little +beaten mace, cayenne pepper, salt, a spoonful of ketchup, a little +anchovy liquor, and a little butter rolled in flour. Cover and stew them +gently for twenty minutes. Shake the pan round frequently to prevent the +contents from sticking; squeeze in a little lemon. Cut the chines in +four; pepper, salt, and broil them. Put the meat and sauce in a dish, +and the chines round for garnish.</p> + + +<h3 class="recipe"><a name="Lobster_Curry_Powder" id="Lobster_Curry_Powder"></a><i>Lobster Curry Powder.</i></h3> + +<p>Eleven ounces of coriander seed, six drachms of cayenne pepper, one +ounce of cummin, one ounce and a half of black pepper, one ounce and a +half of turmeric, three drachms of cloves, two drachms of cardamoms.</p> + + +<h3 class="recipe"><a name="Lobster_Pates" id="Lobster_Pates"></a><i>Lobster Patés.</i></h3> + +<p>Rub two ounces of butter well into half a pound of flour; add one yolk +of an egg and a little water, and make it into a stiff paste. Sheet your +paté moulds very thin, fill them with crumbs of bread, and bake lightly. +Turn out the crumbs and save them. Cut your lobster small; add to it a +little white sauce, and season with pepper and salt. Take care that it +is not too thin. Fill your moulds; cover with the crumbs which you +saved, and a quarter of an hour before dinner put them into the oven to +give them a light colour.</p> + +<p>Oyster patés are done the same way.</p> + +<p><span class='pagenum'><a name="Page_72" id="Page_72">[72]</a></span></p> + + +<h3 class="recipe"><a name="Lobster_Salad" id="Lobster_Salad"></a><i>Lobster Salad.</i></h3> + +<p>Boil a cauliflower, pull it in pieces, and put it in a dish with a +little pepper, salt, and vinegar. Have four or five hard-boiled eggs, +boiled beet-root, small salad, and some anchovies, nicely cleaned and +cut in lengths. Put a layer of small salad at the bottom of the dish, +then a layer of the cauliflower, then the eggs cut in slices, then the +beet, and so on. Take the claws and tail of the lobster, cut as whole as +possible, and trim, to be laid on the top. The trimmings and what you +can get out may be put in at the time you are laying the cauliflower, +&c. in the dish. Make a rich salad sauce with a little elder vinegar in +it, and pour it over. Lay the tails and claws on the top, and cross the +shreds of the anchovies over them.</p> + + +<h3 class="recipe"><a name="Mackarel_a_la_maitre_dhotel" id="Mackarel_a_la_maitre_dhotel"></a><i>Mackarel à la maitre d’hotel.</i></h3> + +<p>Boil the fish, and then put it in a stewpan, with a piece of butter and +sweet herbs. Set it on the fire till the butter becomes oil.</p> + + +<h3 class="recipe"><a name="Mackarel_to_boil" id="Mackarel_to_boil"></a><i>Mackarel, to boil.</i></h3> + +<p>Boil them in salt and water with a little vinegar. Fennel sauce is good +to eat with them, and also coddled gooseberries.</p> + + +<h3 class="recipe"><a name="Mackarel_to_broil" id="Mackarel_to_broil"></a><i>Mackarel, to broil.</i></h3> + +<p>You may split them or broil them whole; pepper and salt them well. For +sauce, scald some mint and fennel, chop them small; then melt some +butter and put your herbs in. You may scald some gooseberries and lay +over your mackarel.</p> + + +<h3 class="recipe"><a name="Mackarel_to_collar" id="Mackarel_to_collar"></a><i>Mackarel, to collar.</i></h3> + +<p>Collar them as eels, only omit the sage, and add sweet herbs, a little +lemon-peel, and seasoning to your taste.</p> + + +<h3 class="recipe"><a name="Mackarel_to_fry" id="Mackarel_to_fry"></a><i>Mackarel, to fry.</i></h3> + +<p>For frying you may stuff the fish with crumbs of bread, parsley well +chopped, lemon-peel grated, pepper and salt, mixed with yolk of egg. +Serve up with anchovy or fennel sauce.</p> + + +<h3 class="recipe"><a name="Mackarel_to_pickle" id="Mackarel_to_pickle"></a><i>Mackarel, to pickle.</i></h3> + +<p>Cut the mackarel into four or five pieces; season them very high; make +slits with a penknife, put in the seasoning, and fry them in oil to a +good brown colour. Drain them very dry; put them into vinegar, if they +are to be kept for any time; pour oil on the top.</p> + + +<h3 class="recipe"><a name="Mackarel_to_pot" id="Mackarel_to_pot"></a><i>Mackarel, to pot.</i></h3> + +<p>Proceed in the same manner as with eels.</p> + +<p><span class='pagenum'><a name="Page_73" id="Page_73">[73]</a></span></p> + + +<h3 class="recipe"><a name="Mackarel_to_souse" id="Mackarel_to_souse"></a><i>Mackarel, to souse.</i></h3> + +<p>Wash and clean your fish: take out the roes, and boil them in salt and +water; when enough, take them out and lay them in the dish; pour away +half the liquor they were boiled in, and add to the rest of the liquor +as much vinegar as will cover them and two or three bay leaves. Let them +lie three days before they are eaten.</p> + + +<h3 class="recipe"><a name="Mackarel_Pie" id="Mackarel_Pie"></a><i>Mackarel Pie.</i></h3> + +<p>Cut the fish into four pieces; season them to your taste with pepper, +salt, and a little mace, mixed with a quarter of a pound of beef suet, +chopped fine. Put at the bottom and top, and between the layers of fish, +a good deal of young parsley, and instead of water a little new milk in +the dish for gravy. If you like it rich, warm about a quarter of a pint +of cream, which pour in the pie when baked; if not, have boiled a little +gravy with the heads. It will take the same time to bake as a veal pie.</p> + + +<h3 class="recipe"><a name="Mullet_to_boil" id="Mullet_to_boil"></a><i>Mullet, to boil.</i></h3> + +<p>Let them be boiled in salt and water, and, when you think them done +enough, pour part of the water from them, and put a pint of red wine, +two onions sliced, some nutmeg, salt, and vinegar, beaten mace, a bunch +of sweet herbs, and the juice of a lemon. Boil all these well together, +with two or three anchovies; put in your fish; and, when they have +simmered some time, put them into a dish and strain the sauce over. If +you like, shrimps or oysters may be added.</p> + + +<h3 class="recipe"><a name="Mullet_to_broil" id="Mullet_to_broil"></a><i>Mullet, to broil.</i></h3> + +<p>Let the mullet be scaled and gutted, and cut gashes in their sides; dip +them in melted butter, and broil them at a great distance from the fire. +Sauce—anchovy, with capers, and a lemon squeezed into it.</p> + + +<h3 class="recipe"><a name="Mullet_to_fry" id="Mullet_to_fry"></a><i>Mullet, to fry.</i></h3> + +<p>Carefully scale and gut the fish, score them across the back, and then +dip them into melted butter. Melt some butter in a stewpan; let it +clarify. Fry your mullet in it; when done, lay them on a warm dish. +Sauce—anchovy and butter.</p> + + +<h3 class="recipe"><a name="Oysters_to_stew" id="Oysters_to_stew"></a><i>Oysters, to stew.</i></h3> + +<p>Take a quart of large oysters; strain the liquor from them through a +sieve; wash them well, and take off the beards. Put them in a stewpan, +and drain the liquor from the settlings. Add to the oysters a quarter of +a pound of butter mixed with flour and a gill of white wine, and grate +in a little nutmeg<span class='pagenum'><a name="Page_74" id="Page_74">[74]</a></span> with a gill of cream. Keep them stirred till they +are quite thick and smooth. Lay sippets at the bottom of the dish; pour +in your oysters, and lay fried sippets all round.</p> + + +<h3 class="recipe"><a name="Another_Oysters_to_stew" id="Another_Oysters_to_stew"></a><i>Another way.</i></h3> + +<p>Put a quarter of a pound of butter into a clean stewpan, and let it +boil. Strain a pint of oysters from their liquor; put them into the +butter; and let them stew with some parsley minced small, a little +shalot shred small, and the yolks of three eggs well beaten up with the +liquor strained from the oysters. Put all these together into the +stewpan with half a pound more butter; shake it and stew them a little; +if too much, you make the oysters hard.</p> + + +<h3 class="recipe"><a name="Oysters_ragout_of" id="Oysters_ragout_of"></a><i>Oysters, ragout of.</i></h3> + +<p>Twenty-five oysters, half a table-spoonful of soy, double the quantity +of vinegar, a piece of butter, and a little pepper, salt, and flour.</p> + + +<h3 class="recipe"><a name="Oysters_to_pickle" id="Oysters_to_pickle"></a><i>Oysters, to pickle.</i></h3> + +<p>Blanch the oysters, and strain off the liquor; wash the oysters in three +or four waters; put them into a stewpan, with their liquor and half a +pint of white wine vinegar, two onions sliced thin, a little parsley and +thyme, a blade of mace, six cloves, Jamaica pepper, a dozen corns of +white pepper, and salt according to your taste. Boil up two or three +minutes; let them stand till cold; then put them into a dish, and pour +the liquor over them.</p> + + +<h3 class="recipe"><a name="Oyster_Pates_No_1" id="Oyster_Pates_No_1"></a><i>Oyster Patés.</i> No. 1.</h3> + +<p>Stew the oysters in their own liquor, but do not let them be too much +done; beard them; take a table-spoonful of pickled mushrooms, wash them +in two or three cold waters to get out the vinegar; then cut each +mushroom into four, and fry them in a little butter dusted over with +flour. Take three table-spoonfuls of veal jelly, and two spoonfuls of +cream; let it boil, stirring all the while; add a small bit of butter. +Season with a pinch of salt, and one of cayenne pepper. Throw the +oysters, which you have kept warm in a cloth near the fire, into the +sauce; see that it is all hot; then have the patés ready, fill them with +the oysters and sauce, and put a top on each. When the paste of oyster +patés is done, remove the tops gently and cleanly with a knife; take out +the flaky part of the paste inside and from the inside of the top; cut +six little pieces of bread square so as to fill the inside; lay on the +top of the paste. Then place them on a sheet of paper in a dish, and put +them before the fire, covering them with a cloth to keep them<span class='pagenum'><a name="Page_75" id="Page_75">[75]</a></span> hot. When +you are going to serve them take out the piece of bread, and fill the +patés with the oysters and sauce.</p> + + +<h3 class="recipe"><a name="Oyster_Pates_No_2" id="Oyster_Pates_No_2"></a><i>Oyster Patés.</i> No. 2.</h3> + +<p>Spread some puff-paste about half an inch thick. Cut out six pieces with +a small tea-cup. Rub a baking sheet over with a brush dipped in water, +and put the patés on it at a little distance from each other. Glaze them +thoroughly with the yolk and white of egg mixed up; open a hole at the +top of each with a small knife; cut six tops of the size of a +crown-piece, and place them lightly on the patés. Let them be baked, and +when done remove the tops, and place the crust on paper till ready to +serve up; then fill them with oysters (as described in the preceding +recipe) put the tops over them, and dish them upon a folded napkin.</p> + +<h3 class="recipe"><a name="Oyster_Pates_No_3" id="Oyster_Pates_No_3"></a><i>Oyster Patés.</i> No. 3.</h3> + +<p>Parboil your oysters, and strain them from their liquor, wash the beard, +and cut them in flour. Put them in a stewpan, with an ounce of butter +rolled in flour, half a gill of cream, and a little grated lemon-peel, +if liked. Free the oyster liquor from sediment, reduce it by boiling to +one half; add cayenne pepper and salt. Stir it over the fire, and fill +your patés.</p> + + +<h3 class="recipe"><a name="Oyster_Loaves" id="Oyster_Loaves"></a><i>Oyster Loaves.</i></h3> + +<p>Cut out the crumb of three French rolls; lay them before the fire till +they are hot through, turning them often. Melt half a pound of butter; +put some into the loaves; put on their tops, and boil them till they are +buttered quite through. Then take a pint of oysters, stewed with half a +pint of water, one anchovy, a little pepper and salt, a quarter of a +pound of butter, and as much sauce as will make your sauce thick. Give +it a boil. Put as many oysters into your loaves as will go in; pour the +rest of the sauce all over the loaves in the dish in which they are +served up.</p> + + +<h3 class="recipe"><a name="Oyster_Pie" id="Oyster_Pie"></a><i>Oyster Pie.</i></h3> + +<p>Beard the oysters; scald and strain them from their liquor, and season +the liquor with pepper, salt, and anchovy, a lump of butter, and bread +crumbs. Boil up to melt the anchovies; then just heat your oysters in +it; put them all together into your pie-dish, and cover them with a +puff-paste.</p> + +<p>If you put your oysters into a fresh pie, you must cover them at the top +with crisped crumbs of bread; add more to the savouring if you like it.</p> + +<p><span class='pagenum'><a name="Page_76" id="Page_76">[76]</a></span></p> + + +<h3 class="recipe"><a name="Perch_to_fricassee" id="Perch_to_fricassee"></a><i>Perch, to fricassee.</i></h3> + +<p>Boil the perch, and strip them of the bones; half cover them with white +wine; put in two or three anchovies, a <a name="corr08" id="corr08"></a>little pepper and salt, and warm +it over the fire. Put in a little parsley and onions, with yolks of eggs +well beaten. Toss it together; put in a little thick butter; and serve +it up.</p> + + +<h3 class="recipe"><a name="Pike_to_dress" id="Pike_to_dress"></a><i>Pike, to dress.</i></h3> + +<p>If you would serve it as a first dish, do not scale it; take off the +gills, and, having gutted it, boil it in court bouillon, as a side-dish, +or <i>entrée</i>. It may be served in many ways. Cut it into pieces, and put +it into a stewpan, with a bit of butter, a bunch of all sorts of sweet +herbs, and some mushrooms; turn it a few times over the fire, and shake +in a little flour; moisten it with some good broth and a pint of white +wine, and set it over a brisk fire. When it is done, add a trifle of +salt and cayenne pepper, the yolk of three eggs, and half a pint of +cream, stirring it till well mixed. Serve up hot.</p> + + +<h3 class="recipe"><a name="Pike_stuffed_to_boil" id="Pike_stuffed_to_boil"></a><i>Pike stuffed, to boil.</i></h3> + +<p>Clean a large pike; take out the gills; prepare a stuffing with finely +grated bread, all sorts of sweet-herbs, particularly thyme, some onions, +grated lemon-peel, oysters chopped small, a piece of butter, the boiled +yolk of two eggs, and a sufficient quantity of suet to hold the +ingredients together. Put them into the fish, and sew it up. Turn the +tail into the mouth, and boil it in pump water, with two spoonfuls of +vinegar and a handful of salt. It will take forty minutes to boil, if a +large fish.</p> + + +<h3 class="recipe"><a name="Pike_to_boil_a-la-Francaise" id="Pike_to_boil_a-la-Francaise"></a><i>Pike, to boil, à-la-Française.</i></h3> + +<p>Wash well, clean, and scale a large pike, and cut it into three pieces; +boil an equal quantity of white wine and water with lemon-peel, and when +the liquor boils put your pike in, with a handful of salt. When done, +lay it on sippets, and stick it with bits of fried bread. Sauce—melted +butter, with slices of lemon in it, the yolks of three eggs, and some +grated nutmeg. Pour your sauce over the pike, and serve it up.</p> + + +<h3 class="recipe"><a name="Pike_to_broil" id="Pike_to_broil"></a><i>Pike, to broil.</i></h3> + +<p>Split it, and scotch it with a knife on the outside; season it with +salt; put the gridiron on a clear fire, make it very hot, then lay on +the pike; baste it with butter, turn it often, and, when broiled crisp +and stiff put it into a dish, and serve it up with butter and the juice +of lemons, or white wine vinegar. Garnish with slices of oranges or +lemons.</p> + +<p><span class='pagenum'><a name="Page_77" id="Page_77">[77]</a></span></p> + + +<h3 class="recipe"><a name="Pike_in_Court_Bouillon" id="Pike_in_Court_Bouillon"></a><i>Pike in Court Bouillon.</i></h3> + +<p>Scale and well wash your pike; lay it in a pan; pour vinegar and salt +over it; let it lie for an hour, then take it out, season with pepper, a +little salt, sweet herbs, cloves, and a bay leaf, with a piece of +butter. Wrap it up in a napkin, and put it into a stewpan, with some +white wine, a lemon sliced, a little verjuice, nutmeg, cloves, and a bay +leaf. Let this liquor boil very fast; put in the pike, and when done lay +it on a warm dish, and strain the liquor into a saucepan; add to it an +anchovy washed and boned, a few capers, a little water, and a piece of +butter rolled in flour: let these simmer till of proper thickness, and +pour them over the fish.</p> + + +<h3 class="recipe"><a name="Pike_Fricandeau" id="Pike_Fricandeau"></a><i>Pike Fricandeau.</i></h3> + +<p>Cut a pike in several pieces, according to its size, after having +scaled, gutted, and washed, it. Lard all the upper part with bacon cut +small, and put it into a stewpan with a glass of red wine (or white wine +if for white sauce) some good broth, a bunch of sweet-herbs, and some +lean veal cut into dice. When it is stewed and the sauce strained off, +complete it in the manner of any other fricandeau; putting a good sauce +under it, either brown or white, as you chuse.</p> + + +<h3 class="recipe"><a name="Pike_German_way" id="Pike_German_way"></a><i>Pike, German way of dressing—delicious!</i></h3> + +<p>Take a pike of moderate size; when well washed and cleansed, split it +down the back, close to the bone, in two flat pieces. Set it over the +fire in a stewpan with salt and water; half boil it. Take it out; scale +it; put it into the stewpan again, with a very little water, and some +mushrooms, truffles, and morels, an equal quantity, cut small; add a +bunch of sweet herbs. Let it stew very gently, closely covered, over a +very slow fire, or the fish will break; when it is almost done, take out +the herbs, put in a cupful of capers, chopped small, three anchovies +split and shred fine, a piece of butter rolled in flour, and a +table-spoonful of grated Parmesan cheese. Pour in a pint of white wine, +and cover the stewpan quite close. When the ingredients are mixed, and +the fish quite done, lay it in a warm dish, and pour the sauce over it.</p> + + +<h3 class="recipe"><a name="Pike_to_pot" id="Pike_to_pot"></a><i>Pike, to pot.</i></h3> + +<p>After scaling the fish, cut off the head, split it, take out the +back-bone, and strew it over with bay salt and pepper. Cover and bake +it; lay it on a coarse cloth to drain, and when cold put it in a pot +that will just hold it, and cover with clarified butter.</p> + +<p>If not well drained from the gravy it will not keep.</p> + +<p><span class='pagenum'><a name="Page_78" id="Page_78">[78]</a></span></p> + + +<h3 class="recipe"><a name="Pike_to_roast" id="Pike_to_roast"></a><i>Pike, to roast.</i></h3> + +<p>Scale and slash the fish from head to tail; lard it with the flesh of +eels rolled up in sweet-herbs and seasoning; fill it with fish and +forced meat. Roast it at length; baste and bread it; make the sauce of +drawn butter, anchovies, the roe and liver, with mushrooms, capers, and +oysters. Ornament with sliced lemon.</p> + + +<h3 class="recipe"><a name="Pike_au_Souvenir" id="Pike_au_Souvenir"></a><i>Pike au Souvenir.</i></h3> + +<p>Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy, +whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of +shalot, mixed with the yolks of eggs; fill the inside of the fish with +this meat; sew it up; after which draw with your packing-needle a piece +of packthread through the eyes of the pike, through the middle and the +tail also in the form of S; wash it over with the yolk of an egg, and +strew it with the crumbs of bread. Roast or bake it with a caul over it. +Sauce—melted butter and capers.</p> + + +<h3 class="recipe"><a name="Pike_a_la_Tatare" id="Pike_a_la_Tatare"></a><i>Pike à la Tatare, or in the Tartar fashion.</i></h3> + +<p>Clean your pike; gut and scale it; cut it into bits, and lay it in oil, +with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots, +the whole shred very fine; grate bread over it and lay it upon the +gridiron, basting it, while broiling, with the rest of the oil. When it +is done of a good colour, serve it in a dry dish, with sauce <i>à la +remoulade</i> [see <a href="#SAUCES">Sauces</a>] in a sauce-boat.</p> + + +<h3 class="recipe"><a name="Fresh_Salmon_to_dress" id="Fresh_Salmon_to_dress"></a><i>Fresh Salmon, to dress.</i></h3> + +<p>Cut it in slices, steep it in a little sweet butter, salt and pepper, +and broil it, basting it with butter while doing. When done, serve over +it any of the fish sauces, as described (see the <a href="#SAUCES">Sauces</a>), or you may +serve it with court bouillon, which will do for all kinds of fish +whatever.</p> + + +<h3 class="recipe"><a name="Salmon_to_dress" id="Salmon_to_dress"></a><i>Salmon, to dress </i>en caisses<i>, that is, in small paper cases.</i></h3> + +<p>Take two slices of fresh salmon, about the thickness of half a finger; +steep it an hour in sweet butter with mushrooms, a clove of garlic, and +a shalot, all shred fine, half a laurel-leaf, thyme, and basil, reduced +to a fine powder, salt, and whole pepper. Then make a neat paper box to +contain your salmon; rub the outside of it with butter, and put the +salmon with all its seasoning and covered with grated bread into it; do +it in an oven, or put the dish upon a stove, and, when the salmon is +done, brown it with a salamander. When you serve it, squeeze in the +juice of a large lemon. If you serve it with Spanish<span class='pagenum'><a name="Page_79" id="Page_79">[79]</a></span> sauce, the fat +must be taken off the salmon before you put in the sauce.</p> + + +<h3 class="recipe"><a name="Salmon_a_la_Poelle" id="Salmon_a_la_Poelle"></a><i>Salmon à la Poële, or done on the Stove.</i></h3> + +<p>Put three or four slices of fillet of veal, and two or three of ham, +having carefully cut off the fat of both, at the bottom of a stewpan, +just the size of the salmon you would serve. Lay the salmon upon it, and +cover it with thin slices of bacon, adding a bunch of parsley, +scallions, two cloves of garlic, and three shalots. Boil it gently over +a moderate stove fire, a quarter of an hour; moisten it with a glass of +champagne, or fine white wine; let it continue to stew slowly till +thoroughly done; and the moment before you serve it strain off the +sauce, laying the salmon in a hot dish. Add to the sauce five or six +spoonfuls of cullis; let it boil up two or three times, and then pour it +over the salmon, and serve up.</p> + + +<h3 class="recipe"><a name="Scallops" id="Scallops"></a><i>Scallops.</i></h3> + +<p>Pick the scallops, and wash them extremely clean; make them very dry. +Flour them a very little. Fry them of a fine light brown. Make a nice, +strong, light sauce of veal and a little ham; thicken a very little, and +gently stew the scallops in it for half an hour.</p> + + +<h3 class="recipe"><a name="Shrimps_to_pot" id="Shrimps_to_pot"></a><i>Shrimps, to pot.</i></h3> + +<p>Pick the finest shrimps you can procure; season them with a little mace +beaten fine, and pepper and salt to your taste. Add a little cold +butter. Pound all together in a mortar till it becomes a paste. Put it +into small pots, and pour over it clarified butter.</p> + + +<h3 class="recipe"><a name="Another_Shrimps_to_pot" id="Another_Shrimps_to_pot"></a><i>Another way.</i></h3> + +<p>To a quart of pickled shrimps put two ounces of fresh butter, and stew +them over a moderate fire, stirring them about. Add to them while on the +fire twelve white peppercorns and two blades of mace, beaten very fine, +and a very little salt.—Let them stew a quarter of an hour: when done, +put them down close in pots, and pour clarified butter over them when +cold.</p> + + +<h3 class="recipe"><a name="Smelts_to_fry" id="Smelts_to_fry"></a><i>Smelts, to fry.</i></h3> + +<p>Dry and rub them with yolk of egg; flour or strew some fine bread <a name="corr09" id="corr09"></a>crumbs +on them; when fried, lay them in the dish with their tails in the middle +of it. Anchovy sauce.</p> + + +<h3 class="recipe"><a name="Smelts_to_pickle" id="Smelts_to_pickle"></a><i>Smelts, to pickle.</i></h3> + +<p>Take a quarter of a peck of smelts, and put them into a jar, and beat +very fine half an ounce of nutmegs, and the same quantity of saltpetre +and of pepper, a quarter of an ounce of<span class='pagenum'><a name="Page_80" id="Page_80">[80]</a></span> mace, and a quarter of a pound +of common salt. Wash the fish; clean gut them, after which lay them in +rows in a jar or pan; over every layer of smelts strew your seasoning, +with some bay-leaves, and pour on boiled red wine sufficient to cover +them. Put a plate or a cover over, and when cold tie them down close.</p> + + +<h3 class="recipe"><a name="Smelts_to_pot" id="Smelts_to_pot"></a><i>Smelts, to pot.</i></h3> + +<p>Clean the inside of the fish, and season them with salt, pounded mace, +and pepper. Bake them, and when nearly cold lay them upon a cloth; then +put them into pots, taking off the butter from the gravy; clarify it +with more butter, and pour it on them.</p> + + +<h3 class="recipe"><a name="Soles_to_boil" id="Soles_to_boil"></a><i>Soles, to boil.</i></h3> + +<p>The soles should be boiled in salt and water. Anchovy sauce.</p> + + +<h3 class="recipe"><a name="Soles_to_boil_a-la-Francaise" id="Soles_to_boil_a-la-Francaise"></a><i>Soles, to boil, à-la-Française.</i></h3> + +<p>Put a quart of water and half a pint of vinegar into an earthen dish; +skin and clean a pair of soles; put them into vinegar and water, let +them remain there for two hours. Dry them with a cloth, and put them +into a stewpan, with a pint of wine, a quarter of a pint of water, a +little sweet marjoram, a very little thyme, an onion stuck with four +cloves, and winter savory. Sprinkle a very little bay salt, covering +them close. Let them simmer gently till they are done; then take them +out, and lay them in a warm dish before the fire. Put into the liquor, +after it is strained, a piece of butter rolled in flour; let it boil +till of a proper thickness; lay your soles in the dish, and pour the +sauce over them.</p> + +<p>A small turbot or any flat fish may be done the same way.</p> + + +<h3 class="recipe"><a name="Soles_to_stew" id="Soles_to_stew"></a><i>Soles, to stew.</i></h3> + +<p>Cut and skin the soles, and half fry them; have ready the quantity you +like of half white wine and half water, mixed with some gravy, one whole +onion, and a little whole pepper. Stew them all together, with a little +shred lemon, and a few mushrooms. When they are done enough, thicken the +sauce with good butter, and serve it up.</p> + + +<h3 class="recipe"><a name="Water_Souchi" id="Water_Souchi"></a><i>Water Souchi.</i></h3> + +<p>Put on a kettle of water with a good deal of salt in it, and a good many +parsley roots; keep it skimmed very clean, and when it boils up throw in +your perch or whatever fish you use for the purpose. When sufficiently +boiled, take them up and serve them hot. Have ready a pint or more of +water, in which parsley roots have been boiled, till it has acquired a +very strong<span class='pagenum'><a name="Page_81" id="Page_81">[81]</a></span> flavour, and when the fish are dished throw some of this +liquor over them. The Dutch sauce for them is made thus:—To a pint of +white wine vinegar add a blade or two of mace; let it stew gently by the +fire, and, when the vinegar is sufficiently flavoured by the mace, put +into it about a pound of butter. Shake the saucepan now and then, and, +when the butter is quite melted, make all exceedingly hot; have ready +the yolks of four good eggs beaten up. You must continue beating them +while another person gently pours to them the boiling vinegar by +degrees, lest they should curdle; and continue stirring them all the +while. Set it over a gentle fire, still continuing to stir until it is +very hot and of the thickness you desire; then serve it.</p> + + +<h3 class="recipe"><a name="Sprats_to_bake" id="Sprats_to_bake"></a><i>Sprats, to bake.</i></h3> + +<p>Wipe your sprats with a clean cloth; rub them with pepper and salt, and +lay them in a pan. Bruise a pennyworth of cochineal; put it into the +vinegar, and pour it over the sprats with some bay-leaves. Tie them down +close with coarse paper in a deep brown pan, and set them in the oven +all night. They eat very fine cold.</p> + +<p>You may put to them a pint of vinegar, half a pint of red wine, and +spices if you like it; but they eat very well without.</p> + + +<h3 class="recipe"><a name="Sturgeon_to_roast" id="Sturgeon_to_roast"></a><i>Sturgeon, to roast.</i></h3> + +<p>Put a walnut-sized bit of butter (or more if it is a large fish), rolled +in flour, in a stewpan, with sweet-herbs, cloves, a gill of water, and a +spoonful of vinegar; stir it over the fire, and when it is lukewarm take +it off, and put in your sturgeon to steep. When it has been a sufficient +time to take the flavour of the herbs, roast it, and when done, serve it +with court bouillon, or any other fish sauce.</p> + + +<h3 class="recipe"><a name="Turbot_to_dress" id="Turbot_to_dress"></a><i>Turbot, to dress.</i></h3> + +<p>Wipe your turbot very dry, then take a deep stewpan, put in the fish, +with two bay-leaves, a handful of parsley, a large onion stuck with +cloves, some salt, and cayenne; heat a pint of white wine boiling hot, +and pour it upon the turbot; then strain in some very strong veal gravy, +(made from your stock jelly,) more than will cover it; set it over a +stove, and let it simmer very gently, that the full strength of the +ingredients may be infused into it. When it is quite done, put it on a +hot dish; strain the gravy into a saucepan, with some butter and flour +to thicken it.</p> + +<p>Plaice, dabs, and flounders, may be dressed in the same way.</p> + +<p><span class='pagenum'><a name="Page_82" id="Page_82">[82]</a></span></p> + + +<h3 class="recipe"><a name="Turbot_plain_boiled" id="Turbot_plain_boiled"></a><i>Turbot, plain boiled.</i></h3> + +<p>Make a brine with two handfuls of salt in a gallon of water, let the +turbot lie in it two hours before it is to be boiled; then set on a +fish-kettle, with water enough to cover it, and about half a pint of +vinegar, or less if the turbot is small; put in a piece of horseradish; +when the water boils put in the turbot, the white side uppermost, on a +fish-plate; let it be done enough, but not too much, which will be +easily known by the look. A small one will take twenty minutes, a large +one half an hour. Then take it up, and set it on a fish-plate to drain, +before it is laid in the dish. See that it is served quite dry. +Sauce—lobster and white sauce.</p> + + +<h3 class="recipe"><a name="Turbot_to_boil" id="Turbot_to_boil"></a><i>Turbot, to boil.</i></h3> + +<p>Put the turbot into a kettle, with white wine vinegar and lemon; season +with salt and onions; add to these water. Boil it over a gentle fire, +skimming it very clean. Garnish with slices of lemon on the top.</p> + + +<h3 class="recipe"><a name="Turbot_to_boil_in_Gravy" id="Turbot_to_boil_in_Gravy"></a><i>Turbot, to boil in Gravy.</i></h3> + +<p>Wash and well dry a middling sized turbot; put it with two bay-leaves +into a deep stew-dish, with some cloves, a handful of parsley, a large +onion, and some salt and pepper, add a pint of boiling hot white wine, +strain in some strong veal gravy that will more than cover the fish, and +remove it on one side that the ingredients may be well mixed together. +Lay it on a hot dish, strain the gravy into a saucepan with some butter +and flour, pour a little over the fish, and put the remainder in a sauce +terrine.</p> + + +<h3 class="recipe"><a name="Turbot_to_boil_in_Court_Bouillon" id="Turbot_to_boil_in_Court_Bouillon"></a><i>Turbot, to boil in Court Bouillon, with Capers.</i></h3> + +<p>Be very particular in washing and drying your turbot. Take thyme, +parsley, sweet-herbs of all sorts, minced very fine, and one large onion +sliced; put them into a stewpan, then lay in the turbot—the stewpan +should be just large enough to hold the fish—strew over the fish the +same herbs that are under it, with some chives and a little sweet basil; +pour in an equal quantity of white wine and white wine vinegar, till the +fish is completely covered; strew in a little bay salt with some pepper. +Set the stewpan over a stove, with a very gentle fire, increasing the +heat by degrees, till it is done sufficiently. Take it off the fire, but +do not take the turbot out: let it stand on the side of the stove. Set a +saucepan on the fire, with a pound of butter and two anchovies, split, +boned, and carefully cleansed, two large spoonfuls of capers cut small, +some chives whole,<span class='pagenum'><a name="Page_83" id="Page_83">[83]</a></span> and a little cayenne, nutmeg grated, a little flour, +a spoonful of vinegar, and a little broth. Set the saucepan over the +stove, keep shaking it round for some time, and then leave it at the +side of the stove. Take up the stewpan in which is the turbot, and set +it on the stove to make it quite hot; then put it in a deep dish; and, +having warmed the sauce, pour it over it, and serve up.</p> + +<p>Soles, flounders, plaice, &c. are all excellent dressed in the same way.</p> + + +<h3 class="recipe"><a name="Turbot_to_fry" id="Turbot_to_fry"></a><i>Turbot, to fry.</i></h3> + +<p>It must be a small turbot. Cut it across, as if it were ribbed; when it +is quite dry, flour it, and put it into a large frying-pan with boiling +butter enough to cover it; fry it brown, then drain it. Put in enough +claret to cover it, two anchovies, salt, a scruple of nutmeg and ginger, +and let it stew slowly till half the liquor is wasted; then take it out, +and put in a piece of butter, of the size of a walnut, rolled in flour, +and a lemon minced, juice and all. Let these ingredients simmer till of +a proper thickness. Rub a hot dish with an eschalot or onion; pour the +sauce in, and lay the turbot carefully in the midst.</p> + + +<h3 class="recipe"><a name="Turbot_or_Barbel_glazed" id="Turbot_or_Barbel_glazed"></a><i>Turbot or Barbel, glazed.</i></h3> + +<p>Lard the upper part of your turbot or barbel with fine bacon. Let it +simmer slowly between slices of ham, with a little champagne, or <a name="corr10" id="corr10"></a>fine +white, and a bunch of sweet-herbs. Put into another stewpan part of a +fillet of veal, cut into dice, with one slice of ham; stew them with +some fine cullis, till the sauce is reduced to a thick gravy. When +thoroughly done, strain it off before you serve it, and, with a feather, +put it over your turbot to glaze it. Then pour some good cullis into the +stewpan, and toss it up as a sauce to serve in the dish, adding the +juice of a lemon.</p> + + +<h3 class="recipe"><a name="Turbot_to_dress_en_gras" id="Turbot_to_dress_en_gras"></a><i>Turbot, to dress </i>en gras<i>, or in a rich fashion.</i></h3> + +<p>Put into a stewpan a small quantity of broth, several slices of veal, +and an equal quantity of ham, a little cayenne, and a bunch of +sweet-herbs. Let it stew over a very slow stove, and add a glass of +champagne. When this is completely done, serve it with any of the +sauces, named in the article <a href="#SAUCES">Sauces</a>, added to its own.</p> + + +<h3 class="recipe"><a name="Turbot_or_Barbel_to_dress_en_maigre" id="Turbot_or_Barbel_to_dress_en_maigre"></a><i>Turbot or Barbel, to dress </i>en maigre,<i> or in a lean fashion.</i></h3> + +<p>Put into a stewpan a large handful of salt, a pint of water, a clove of +garlic, onions, and all sorts of sweet kitchen herbs, the greater +variety the better, only an equal quantity of each.<span class='pagenum'><a name="Page_84" id="Page_84">[84]</a></span> Boil the whole half +an hour over a slow fire; let it settle. Pour off the clear part of the +sauce, and strain it through a sieve; then put twice as much rich milk +as there is of the brine, and put the fish in it over a very slow fire, +letting it simmer only. When your turbot is done, pour over it any of +the sauces named as being proper for fish in the article <a href="#SAUCES">Sauces</a>.</p> + + +<h3 class="recipe"><a name="Turtle_to_dress" id="Turtle_to_dress"></a><i>Turtle, to dress.</i></h3> + +<p>After having killed the turtle, divide the back and belly, cleaning it +well from the blood in four or five waters, with some salt; take away +the fins from the back, and scrape and scald them well from the scales; +then put the meat into the saucepan, with a little salt and water just +to cover it; stew it, and keep skimming it very clean all the while it +is stewing. Should the turtle be a large one, put a bottle of white +wine; if a small one, half that quantity. It must be stewed an hour and +a half before you put in the wine, and the scum have done rising; for +the wine being put in before turns it hard; and, while it is stewing, +put an onion or two shred fine, with a little parsley, thyme, salt, and +black pepper. After it has stewed tender, take it out of the saucepan, +and cut it into small pieces; let the back shell be well washed clean +from the blood, and rub it with salt, pepper, thyme, parsley, and +onions, shred fine, mixed well together; put a layer of seasoning into +the shell, and lay on your meat, and so continue till the shell is +filled, covering it with seasoning. If a large turtle, two pounds of +butter must be cut into bits, and laid between the seasoning and the +meat. You must thicken the soup with butter rolled in flour. An hour and +a half is requisite for a large turtle.</p> + + +<h3 class="recipe"><a name="Whiting_to_dry" id="Whiting_to_dry"></a><i>Whiting, to dry.</i></h3> + +<p>Take the whiting when they come fresh in, and lay them in salt and water +about four hours, the water not being too salt. Hang them up by the +tails two days near a fire, after which, skin and broil them.</p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_85" id="Page_85">[85]</a></span></p> + + +<h2 class="chapterhead"><a name="MADE_DISHES" id="MADE_DISHES"></a>MADE DISHES.</h2> + +<hr class="declong" /> + +<h3 class="recipe"><a name="Asparagus_forced_in_French_Rolls" id="Asparagus_forced_in_French_Rolls"></a><i>Asparagus forced in French Rolls.</i></h3> + +<p><span class="smcap">Take</span> out the crumb of three French rolls, by first cutting off a piece +of the <a name="corr11" id="corr11"></a>top crust; but be careful to cut it so neatly that the crust fits +the place again. Fry the rolls brown in fresh butter. Take a pint of +cream, the yolks of six eggs beaten fine, a little salt and nutmeg; stir +them well together over a slow fire until the mixture begins to be +thick. Have ready a hundred of small asparagus boiled; save tops enough +to stick in the rolls; the rest cut small and put into the cream; fill +the rolls with it. Before you fry the rolls, make holes thick in the top +crust to stick the asparagus in; then lay on the piece of crust, and +stick it with asparagus as if it was growing.</p> + + +<h3 class="recipe"><a name="Eggs_to_dress" id="Eggs_to_dress"></a><i>Eggs, to dress.</i></h3> + +<p>Boil or poach them in the common way. Serve them on a piece of buttered +toast, or on stewed spinach.</p> + + +<h3 class="recipe"><a name="Eggs_buttered_No_1" id="Eggs_buttered_No_1"></a><i>Eggs buttered.</i> No. 1.</h3> + +<p>Take the yolks and whites; set them over the fire with a bit of butter, +and a little pepper and salt; stir them a minute or two. When they +become rather thick and a little turned in small lumps, pour them on a +buttered toast.</p> + + +<h3 class="recipe"><a name="Eggs_buttered_No_2" id="Eggs_buttered_No_2"></a><i>Eggs buttered.</i> No. 2.</h3> + +<p>Put a lump of butter, of the size of a walnut; beat up two eggs; add a +little cream, and put in the stewpan, stirring them till they are hot. +Add pepper and salt, and lay them on toast.</p> + + +<h3 class="recipe"><a name="Eggs_buttered_No_3" id="Eggs_buttered_No_3"></a><i>Eggs buttered.</i> No. 3.</h3> + +<p>Beat the eggs well together with about three spoonfuls of cream and a +little salt; set the mass over a slow fire, stirring till it becomes +thick, without boiling, and have a toast ready buttered to pour it +upon.</p> + +<p><span class='pagenum'><a name="Page_86" id="Page_86">[86]</a></span>Milk with a little butter, about the size of a walnut, may be used +instead of the cream.</p> + + +<h3 class="recipe"><a name="Eggs_Scotch" id="Eggs_Scotch"></a><i>Eggs, Scotch.</i></h3> + +<p>Take half a pound of the flesh of a fowl, or of veal, or any white meat +(dressed meat will do), mince it very small with half a pound of suet +and the crumb of a French roll soaked in cream, a little parsley, plenty +of lemon-peel shred very small, a little pepper, salt, and nutmeg; pound +all these together, adding a raw egg, till they become a paste. Boil as +many eggs as you want very hard; take out the yolks, roll them up in the +forcemeat, and make them the size and shape of an egg. Fry them till +they are of a light brown, and toss them up in a good brown sauce. +Quarter some hard-boiled eggs, and spread them over your dish.</p> + + +<h3 class="recipe"><a name="Eggs_for_second_Course" id="Eggs_for_second_Course"></a><i>Eggs for second Course.</i></h3> + +<p>Boil five eggs quite hard; clear away the shells, cut them in half, take +out the yolks, and put the whites into warm water. Pound the yolks in a +mortar till they become very fine. Have ready some parsley and a little +onion chopped as fine as possible; add these to the yolks, with a pinch +of salt and cayenne pepper. Add a sufficient quantity of hot cream to +make it into a thick even paste; fill the halves of the whites with +this, and keep the whole in hot water. Prepare white sauce; place the +eggs on a dish in two rows, the broad part downward; pour the sauce over +them, and serve up hot.</p> + + +<h3 class="recipe"><a name="Eggs_to_fry_as_round_as_Balls" id="Eggs_to_fry_as_round_as_Balls"></a><i>Eggs to fry as round as Balls.</i></h3> + +<p>Put three pints of clarified butter into a deep stewpan; heat it as hot +as for fritters, and stir the butter with a stick till it turns round +like a whirlpool. Break an egg into the middle, and turn it round with +the stick till it is as hard as a poached egg. The whirling round of the +butter makes it as round as a ball. Take it up with a slice; put it in a +dish before the fire. Do as many as you want; they will be soft, and +keep hot half an hour. Serve on stewed spinach.</p> + + +<h3 class="recipe"><a name="Eggs_fricassee_of" id="Eggs_fricassee_of"></a><i>Eggs, fricassee of.</i></h3> + +<p>Boil the eggs pretty hard; cut them in round slices; make white sauce +and pour it over them; lay sippets round your dish, and put a whole yolk +in the middle.</p> + + +<h3 class="recipe"><a name="Eggs_a_la_Creme" id="Eggs_a_la_Creme"></a><i>Eggs à la Crême.</i></h3> + +<p>Boil the eggs, which must be quite fresh, twelve minutes; and throw them +into cold water. When cold, take off the shell<span class='pagenum'><a name="Page_87" id="Page_87">[87]</a></span> without breaking the +white. Have a little shalot and parsley minced fine and mixed; pass it +with a little fresh butter. When done enough, set it to cool. Cut the +eggs through the middle; put the whites into warm water; pound the yolks +very fine; put them into your stewpan, with a little cream, pepper, and +salt. Make the whole very hot, and dish. Two gills of cream will be +sufficient for ten eggs.</p> + + +<h3 class="recipe"><a name="Ham_essence_of" id="Ham_essence_of"></a><i>Ham, essence of.</i></h3> + +<p>Take six pounds of ham; cut off all the skin and fat, and cut the lean +into slices about an inch thick; lay them in the bottom of a stewpan, +with slices of carrots, parsnips, six onions sliced; cover down very +close, and set it over a stove. Pour on a pint of veal cullis by +degrees, some fresh mushrooms cut in pieces, if to be had, if not, +mushroom powder, truffles, morels, two cloves, a basil leaf, parsley, a +crust of bread, and a leek. Cover down close, and let it simmer till the +meat is quite dissolved. A little of this sauce will flavour any lighter +sauce with great zest and delicacy.</p> + + +<h3 class="recipe"><a name="Maccaroni_in_a_mould_of_Pie_Crust" id="Maccaroni_in_a_mould_of_Pie_Crust"></a><i>Maccaroni in a mould of Pie Crust.</i></h3> + +<p>Prepare a paste, as generally made for apple-pies, of an oval shape; put +a stout bottom to it and no top; let it bake by the fire till served. +Prepare a quarter of a pound of maccaroni, boil it with a little salt +and half an ounce of butter; when done, put it in another stewpan with +an ounce more of butter, a little grated cheese, and a spoonful of +cream. Drain the maccaroni, and toss it till the cheese be well mixed; +pour it into a dish; sprinkle some more grated cheese over it, and baste +it with a little butter. When ready to be served, put the maccaroni into +the paste, and dish it up hot without browning the cheese.</p> + + +<h3 class="recipe"><a name="Maccaroni_to_dress" id="Maccaroni_to_dress"></a><i>Maccaroni, to dress.</i> No. 1.</h3> + +<p>Stew one pound of gravy beef to a rich gravy, with turnips and onions, +but no carrots; season it high with cayenne, and fine it with whites of +eggs. When the gravy is cold, put in the maccaroni; set it on a gentle +fire; stir it often that it may not burn, and let it stew an hour and a +half. When you serve it up add of Cheshire cheese grated as much as will +make the maccaroni relishing.</p> + + +<h3 class="recipe"><a name="Maccaroni_No_2" id="Maccaroni_No_2"></a><i>Maccaroni.</i> No. 2.</h3> + +<p>Boil two ounces of maccaroni in plenty of water an hour and a half, and +drain it through a sieve. Put it into a saucepan, and beat a little bit +of butter, some pepper and salt, and as much grated cheese as will give +a proper flavour. Put it into<span class='pagenum'><a name="Page_88" id="Page_88">[88]</a></span> the saucepan with the maccaroni, and add +two spoonfuls of cream. Set it on the fire, and stew it up. Put it on +your dish; strew a little grated cheese over it, and brown with a +salamander.</p> + + +<h3 class="recipe"><a name="Maccaroni_No_3" id="Maccaroni_No_3"></a><i>Maccaroni.</i> No. 3.</h3> + +<p>Boil the maccaroni till tender; cut it in pieces about two inches long; +put it into either white or brown sauce, and let it stew gently for half +an hour. Either stir in some grated cheese, or send it in plain. Pepper +and salt to your taste.</p> + + +<h3 class="recipe"><a name="Maccaroni_No_4" id="Maccaroni_No_4"></a><i>Maccaroni.</i> No. 4.</h3> + +<p>Soak a quarter of a pound of maccaroni in milk for two hours; put it +into a stewpan, boil it well, and thicken with a little flour and +butter. Season it with pepper and salt to your taste; and add three +table-spoonfuls of cream. Put it in a dish; add bread crumbs and sliced +cheese, and brown with a salamander.</p> + + +<h3 class="recipe"><a name="Maccaroni_No_5" id="Maccaroni_No_5"></a><i>Maccaroni.</i> No. 5.</h3> + +<p>Set on the fire half a gallon of water; when it boils put into it one +pound of maccaroni, with a quarter of a pound of salt; let it boil a +quarter of an hour, then strain very dry, put it in a stewpan with a +quarter of a pound of fresh butter; let it fry a quarter of an hour +longer. Add pepper and grated cheese; stew them together; then put the +maccaroni into a terrine, and shake some grated cheese on it. It is very +good with a-la-mode beef gravy instead of butter.</p> + + +<h3 class="recipe"><a name="Maccaroni_No_6" id="Maccaroni_No_6"></a><i>Maccaroni.</i> No. 6.</h3> + +<p>Boil a quarter of a pound of maccaroni till it is quite tender; lay it +on a sieve to drain; then put it into a tossing-pan with about a gill of +cream and a piece of butter rolled in flour. Boil five minutes, pour it +on a plate, and lay Parmesan cheese toasted all over it.</p> + + +<h3 class="recipe"><a name="Maccaroni_No_7" id="Maccaroni_No_7"></a><i>Maccaroni.</i> No. 7.</h3> + +<p>Break a quarter of a pound of pipe maccaroni into pieces about an inch +long, put it into a quart of boiling broth; boil it for three hours; +then strain it off from the broth, and make a sauce with a bit of +butter, a little flour, some good broth, and a little cream; when it +boils add a little Parmesan cheese. Put your maccaroni into the sauce, +and just stir it together. Put it on the dish for table, with grated +Parmesan cheese over it, and give it a good brown colour with a hot +shovel or salamander.</p> + + +<h3 class="recipe"><a name="Maccaroni_No_8" id="Maccaroni_No_8"></a><i>Maccaroni.</i> No. 8.</h3> + +<p>Boil three ounces of maccaroni in water till quite tender; lay it on a +sieve to drain; when dry, put it into a stewpan,<span class='pagenum'><a name="Page_89" id="Page_89">[89]</a></span> over a charcoal fire, +with three or four spoonfuls of fresh cream, one ounce of butter, and a +little grated Parmesan cheese. Set it over a slow fire till quite hot, +but it must not boil; pour it into your hot dish; shake a little of the +cheese over the top, and brown with a salamander.</p> + + +<h3 class="recipe"><a name="corr12" id="corr12"></a><a name="Omelets" id="Omelets"></a><i>Omelets.</i></h3> + +<p class="noindent">should be fried in a small frying-pan, made for the purpose; with a +small quantity of butter. Their great merit is to be thick; therefore +use only half the number of whites that you do of yolks of eggs. The +following ingredients are the basis of all omelets: parsley, shalot, a +portion of sweet-herbs, ham, tongue, anchovy, grated cheese, shrimps, +oysters, &c.</p> + + +<h3 class="recipe"><a name="Omelet_No_1" id="Omelet_No_1"></a><i>Omelet.</i> No. 1.</h3> + +<p>Slice very thin two onions, about two ounces each; put them in a stewpan +with three ounces of butter; keep the pan covered till done, stirring +now and then, and, when of a nice brown, stir in as much flour as will +produce a stiff paste. Add by degrees as much water or milk as will make +it the thickness of good cream, and stew it with pepper and salt; have +ready hard-boiled eggs (four or five); you may either shred or cut them +in halves or quarters.</p> + + +<h3 class="recipe"><a name="Omelet_No_2" id="Omelet_No_2"></a><i>Omelet.</i> No. 2.</h3> + +<p>Beat five eggs lightly together, a small quantity of shalot, shred quite +fine; parsley, and a few mushrooms. Fry, and be careful not to let it +burn. When done add a little sauce.</p> + + +<h3 class="recipe"><a name="Omelet_No_3" id="Omelet_No_3"></a><i>Omelet.</i> No. 3.</h3> + +<p>Break five eggs into a basin; add half a pint of cream, a table-spoonful +of flour, a little pounded loaf-sugar, and a little salt. Beat it up +with a whisk for five minutes; add candied citron and orange peel; fry +it in two ounces of butter.</p> + + +<h3 class="recipe"><a name="Omelet_No_4" id="Omelet_No_4"></a><i>Omelet.</i> No. 4.</h3> + +<p>Take six or seven eggs, a gill of good cream, chopped parsley, thyme, a +very small quantity, shalot, pepper, salt, and a little grated nutmeg. +Put a little butter in your frying-pan, which must be very clean or the +omelet will not turn out. When your butter is melted, and your omelet +well beat, pour it in, put it on a gentle fire, and as it sets keep +moving and mixing it with a spoon. Add a little more butter if required. +When it is quite loose from the bottom, turn it over on the dish in +which it is to be served.</p> + +<p><span class='pagenum'><a name="Page_90" id="Page_90">[90]</a></span></p> + + +<h3 class="recipe"><a name="Omelet_No_5" id="Omelet_No_5"></a><i>Omelet.</i> No. 5.</h3> + +<p>Break eight eggs into an earthen pan, with a little pepper and salt, and +water sufficient to dissolve the salt; beat the eggs well. Throw an +ounce and a half of fresh butter into a frying-pan; melt it over the +fire; pour the eggs into the pan; keep turning them continually, but +never let the middle part be over the fire. Gather all the border, and +roll it before it is too much done; the middle must be kept hollow. Roll +it together before it is served. A little chopped parsley and onions may +be mixed with the butter and eggs, and a little shalot or pounded ham.</p> + + +<h3 class="recipe"><a name="Omelet_No_6" id="Omelet_No_6"></a><i>Omelet.</i> No. 6.</h3> + +<p>Four eggs, a little scraped beef, cayenne pepper, nutmeg, lemon peel, +parsley, burnet, chervil, and onion, all fried in lard or butter.</p> + + +<h3 class="recipe"><a name="Asparagus_Omelet" id="Asparagus_Omelet"></a><i>Asparagus Omelet.</i></h3> + +<p>Beat up six eggs, put some cream to them. Boil some asparagus, cut off +the green heads, and mix with the eggs; add pepper and salt. Make the +pan hot; put in some butter; fry the omelet, and serve it hot.</p> + + +<h3 class="recipe"><a name="A_French_Omelet" id="A_French_Omelet"></a><i>A French Omelet.</i></h3> + +<p>Beat up six eggs; put to them a quarter of a pint of cream, some pepper, +salt, and nutmeg; beat them well together. Put a quarter of a pound of +butter, made hot, into your omelet-pan, and fry it of a light brown. +Double it once, and serve it up plain, or with a white sauce under it. +If herbs are preferred, there should be a little parsley shred, and +green onion cut very fine, and serve up fried.</p> + + +<h3 class="recipe"><a name="Ragout_for_made_dishes" id="Ragout_for_made_dishes"></a><i>Ragout for made dishes.</i></h3> + +<p>Boil and blanch some cocks’ combs, with sweetbreads sliced and lambs’ +stones; mix them up in gravy, with sweet-herbs, truffles, mushrooms, +oysters, and savoury spice, and use it when you have occasion.</p> + + +<h3 class="recipe"><a name="Trouhindella" id="Trouhindella"></a><i>Trouhindella.</i></h3> + +<p>Chop fine two pounds of veal, fat and lean together; slice crumb of +bread into some warm milk: squeeze it out of the milk and put it to the +veal; season with pepper, salt, and nutmeg; make it up in three balls, +and fry it in butter half an hour. Put a quart of mutton or veal broth +into the pan, and let it stew three quarters of an hour, or till it is +reduced to a quarter of a pint of strong gravy.</p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_91" id="Page_91">[91]</a></span></p> + + +<h2 class="chapterhead"><a name="MEATS_AND_VEGETABLES" id="MEATS_AND_VEGETABLES"></a>MEATS AND VEGETABLES.</h2> + +<hr class="declong" /> + +<h3 class="recipe"><a name="Artichokes_to_fricassee" id="Artichokes_to_fricassee"></a><i>Artichokes, to fricassee.</i></h3> + +<p><span class="smcap">Scrape</span> the bottom clean; cut them into large dice, and boil them, but +not too soft. Stove them in a little cream, seasoned with pepper and +salt; thicken with the yolks of four eggs and melted butter, and serve +up.</p> + + +<h3 class="recipe"><a name="Bacon_to_cure_No_1" id="Bacon_to_cure_No_1"></a><i>Bacon, to cure.</i> No. 1.</h3> + +<p>Use two pounds of common salt; one pound of bay salt; one pound of brown +sugar; two ounces of saltpetre; two ounces of ground black pepper.</p> + + +<h3 class="recipe"><a name="Bacon_to_cure_No_2" id="Bacon_to_cure_No_2"></a><i>Bacon, to cure.</i> No. 2.</h3> + +<p>Take half a pound of saltpetre, or let part of it be petre salt, half a +pound of bay salt, and one pound of coarse sugar; pound and mix them +well together. Rub this mixture well into the bacon, and cover it +completely with common salt. Dry it thoroughly, and keep it well packed +in malt dust.</p> + + +<h3 class="recipe"><a name="Bacon_to_cure_No_3" id="Bacon_to_cure_No_3"></a><i>Bacon, to cure.</i> No. 3.</h3> + +<p>For sixty pounds’ weight of pork take three pounds of common salt, half +a pound of saltpetre, and half a pound of brown sugar. The sugar must be +put on first and well rubbed in, and last of all the common salt. Let +the meat lie in salt only a week, and then hang it at a good distance +from the fire, but in a place where a fire is constantly kept. When +thoroughly dry, remove it into a garret, and there let it remain till +wanted for use.</p> + + +<h3 class="recipe"><a name="Barbicue" id="Barbicue"></a><i>Barbicue.</i></h3> + +<p>Cut either the fore quarter or leg of a small pork pig in the shape of a +ham; roast it well, and a quarter of an hour before it is enough done, +baste it with Madeira wine; then strain the Madeira and gravy in the +dripping-pan through a sieve; mix to your taste with cayenne pepper and +lemon-juice; and serve it in the dish.</p> + +<p><span class='pagenum'><a name="Page_92" id="Page_92">[92]</a></span></p> + + +<h3 class="recipe"><a name="Alamode_Beef_No_1" id="Alamode_Beef_No_1"></a><i>Alamode Beef.</i> No. 1.</h3> + +<p>Take a piece of the round of beef, fresh and tender; beat it well, and +to six pounds of beef put one pound of bacon, cut into large pieces for +larding, and season it with pepper, cloves, and salt. Lard your beef, +and put it into your stewpan, with a bay-leaf or two, and two or three +onions, a bunch of parsley, a little lemon-peel, three spoonfuls of +vinegar, and the same quantity of beer. Cover it close, and set it over +a gentle charcoal fire; stew it very gently that your liquor may come +out; and shake it often to prevent its sticking. As the liquor +increases, make your fire a little stronger, and, when enough done, skim +off all the fat, and put in a glass of claret. Stew it half an hour +longer, and when you take it off your fire squeeze in the juice of a +lemon, and serve up. It must stew five hours; and is as good cold as +hot.</p> + + +<h3 class="recipe"><a name="Alamode_Beef_No_2" id="Alamode_Beef_No_2"></a><i>Alamode Beef.</i> No. 2.</h3> + +<p>Lard the mouse-buttock with fat bacon, sprinkled with parsley, +scallions, mushrooms, truffles, morels, one clove of garlic shred fine, +salt, and pepper. Let it stew five or six hours in its own gravy, to +which add, when it is about half done, a large spoonful of brandy. It +should be done in an earthen vessel just large enough to contain it, and +may be served hot or cold.</p> + + +<h3 class="recipe"><a name="Alamode_Beef_No_3" id="Alamode_Beef_No_3"></a><i>Alamode Beef.</i> No. 3.</h3> + +<p>Lard a piece of beef with fat bacon, dipped in pepper, vinegar, +allspice, and salt; flour it all over; cut two or three large onions in +thin slices; lay them at the bottom of the stewpan with as much butter +as will fry your beef; lay it in and brown it all over; turn it +frequently. Pour to it as much boiling water as will cover it; add a +little lemon-peel, and a bunch of herbs, which must be taken out before +done enough; when it has stewed about two hours turn it. When finished, +put in some mushrooms or ketchup, and serve up.</p> + + +<h3 class="recipe"><a name="Alamode_Beef_in_the_French_manner" id="Alamode_Beef_in_the_French_manner"></a><i>Alamode Beef, in the French manner.</i></h3> + +<p>Take the best part of the mouse-buttock, between four and seven pounds, +larded well with fat bacon, and cut in square pieces the length and +thickness of your beef. Before you lard it, take a little mace, six +cloves, some pepper and salt, ground all together, and mix it with some +parsley, shalot, and a few sweet-herbs; chop them small, roll your bacon +in this mixture, and lard your beef. Skewer it well, and tie it close +with a string; put two or three slices of fat bacon at the bottom of +your stewpan, with three slices of carrot, two onions cut in two, and +half a pint of water; put your beef in, and set your<span class='pagenum'><a name="Page_93" id="Page_93">[93]</a></span> stewpan on the +fire. After the beef has stewed about ten minutes, add more hot water, +till it half covers the meat; let it boil till you feel with your finger +that your beef is warm or hot through. Lay two or three slices of fat +bacon upon your beef, add a little mace, cloves, pepper, and salt, a few +slices of carrot, a small bunch of sweet-herbs, and celery tied +together, a little garlic if you like it. Cut a piece of paper, of the +size of your cover; well grease it with butter or lard; put it over your +pan, cover it close, and let it stew over a very slow fire seven or +eight hours. If you like to eat the beef cold, do not uncover the pan +till it is so, for it will be the better for it. If you choose to stew a +knuckle of veal with the beef, it will add greatly to the flavour.</p> + + +<h3 class="recipe"><a name="Rump_of_Beef_with_onions" id="Rump_of_Beef_with_onions"></a><i>Rump of Beef, with onions.</i></h3> + +<p>Having extracted the bones, tie it compactly in a good shape, and stew +it in a pan that will allow for fire at the top. Put in a pint of white +wine, some good broth, a slice of veal, two of bacon, or ham, which is +better, a large bunch of kitchen herbs, pepper and salt. When the beef +is nearly half done, add a good quantity of onions. The beef being +thoroughly done, take it out and wipe off the grease; place it in the +dish in which it is to be served at table, put the onions round it, and +pour over it a good sauce, any that suits your taste.</p> + + +<h3 class="recipe"><a name="Rump_of_Beef_to_bake" id="Rump_of_Beef_to_bake"></a><i>Rump of Beef, to bake.</i></h3> + +<p>Bone a rump of beef; beat it thoroughly with a rolling-pin, till it is +very tender; cut off the sinew, and lard it with large pieces of bacon; +roll your larding seasoning first—of pepper, salt, and cloves. Lard +athwart the meat that it may cut handsomely; then season the meat all +over with pepper and salt, and a little brown sugar. Tie it neatly up +with packthread across and across, put the top undermost, and place it +in an earthen pan. Take all the bones that came out of it, and put them +in round and round the beef, so that it cannot stir; then put in half a +pound of butter, two bay-leaves, two shalots, and all sorts of seasoning +herbs, chopped fine. Cover the top of the pot with coarse paste; put it +in a slow oven; let it stand eight hours; take it out, and serve it in +the dish in which it is to go to table, with its own juice, and some +have additional broth or gravy ready to add to it if it is too dry.</p> + + +<h3 class="recipe"><a name="Rump_of_Beef_cardinal_fashion" id="Rump_of_Beef_cardinal_fashion"></a><i>Rump of Beef, cardinal fashion.</i></h3> + +<p>Choose a rump of beef of moderate size, say ten or twelve pounds; take +out the bones; beat it, and lard it with a pound of the best bacon, +mingled with salt and spices, without <span class='pagenum'><a name="Page_94" id="Page_94">[94]</a></span>touching the upper parts. Rub +half a quarter of a pound of saltpetre in powder into the meat that it +may look red; and put it into a pan with an ounce of juniper-berries a +little bruised, a tea-spoonful of brown sugar, a little thyme, basil, +and a pound of salt; and there let it remain, the pan being covered +close, for eight days. When the meat has taken the salt, wash it in warm +water, and put some slices of bacon upon the upper part on that side +which is covered with fat, and tie a linen cloth over it with +packthread. Let it stew gently five hours, with a pint and a half of red +wine, a pint of water, six onions, two cloves of garlic, five carrots, +two parsnips, a laurel leaf, thyme, basil, four or five cloves, parsley, +and scallions. When it is done, it may be either served up hot, or left +to cool in its own liquor, and eaten cold.</p> + + +<h3 class="recipe"><a name="Beef_sausage_fashion" id="Beef_sausage_fashion"></a><i>Beef, sausage fashion.</i></h3> + +<p>Take a slice of beef, about half an inch thick and four or five wide; +cut it in two equal parts; beat them well to make them flat, and pare +the edges neatly. Mince your parings with beef suet, parsley, onions, +mushroom, a shalot, two leaves of basil, and mix them into a forcemeat +with the yolks of four eggs. A little minced ham is a great addition. +Spread this forcemeat upon the slices of beef, and roll them up in the +form of sausages. Tie them with packthread, and stew them in a little +broth, a glass of white wine, salt, pepper, an onion stuck with cloves, +a carrot, and a parsnip. When they are done, strain off the liquor, and, +having skimmed off the fat, reduce it over the fire to the consistence +of a sauce; take care that it be not too highly flavoured, and serve it +over your sausages, or they may be served on sorrel, spinach, or any +other sauce you prefer.</p> + + +<h3 class="recipe"><a name="Ribs_and_Sirloin_of_Beef" id="Ribs_and_Sirloin_of_Beef"></a><i>Ribs and Sirloin of Beef.</i></h3> + +<p>When the ribs and sirloin are tender, they are commonly roasted, and +eaten with their own gravy. To make the sirloin still better, take out +the fillet: cut it into thin slices, and put it into a stewpan, with a +sauce made with capers, anchovies, mushrooms, a little garlic, truffles, +and morels, the whole shred fine, turned a few times over the fire, with +a little butter, and moistened with some good cullis. When the sauce is +skimmed and seasoned to your taste, put in the fillet with the gravy of +the meat, and heat and serve it over the ribs or sirloin.</p> + + +<h3 class="recipe"><a name="Rib_of_Beef_en_papillotes" id="Rib_of_Beef_en_papillotes"></a><i>Rib of Beef, en papillotes, (in paper.)</i></h3> + +<p>Cut a rib of beef neatly, and stew it with some broth and a little +pepper and salt. When the meat is done enough, reduce<span class='pagenum'><a name="Page_95" id="Page_95">[95]</a></span> the sauce till it +sticks to the rib, and then steep the rib in butter, with parsley, +scallions, shalots, and mushrooms, shred fine, and a little basil in +powder. Wrap the rib, together with its seasoning, in a sheet of white +paper, folding the paper round in the form of a curling paper or +papillote; grease the outside, and lay it upon the gridiron, on another +sheet of greased paper, over a slow fire. When it is done, serve it in +the paper.</p> + + +<h3 class="recipe"><a name="Brisket_of_Beef_stewed_German_Fashion" id="Brisket_of_Beef_stewed_German_Fashion"></a><i>Brisket of Beef, stewed German Fashion.</i></h3> + +<p>Cut three or four pounds of brisket of beef in three or four pieces of +equal size, and boil it a few minutes in water; in another pan boil the +half of a large cabbage for a full quarter of an hour; stew the meat +with a little broth, a bunch of parsley, scallions, a little garlic, +thyme, basil, and a laurel-leaf; and an hour afterwards put in the +cabbage, cut into three pieces, well squeezed, and tied with packthread, +and three large onions. When the whole is nearly done, add four +sausages, with a little salt and whole pepper, and let it stew till the +sauce is nearly consumed; then take out the meat and vegetables, wipe +off the grease, and dish them, putting the beef in the middle, the +onions and cabbage round, and the sausages upon it. Strain the sauce +through a sieve, and, having skimmed off the fat, serve it over the +ragout. The beef will take five hours and a quarter at the least to +stew.</p> + + +<h3 class="recipe"><a name="Beef_to_bake" id="Beef_to_bake"></a><i>Beef, to bake.</i></h3> + +<p>Take a buttock of beef; beat it in a mortar; put to it three pounds of +bacon cut in small pieces; season with pepper and salt, and mix in the +bacon with your hands. Put it into a pot, with some butter and a bunch +of sweet-herbs, covering it very close, and let it bake six hours. When +enough done, put it into a cloth to strain; then put it again into your +pot, and fill it up with butter.</p> + + +<h3 class="recipe"><a name="Beef_bouilli" id="Beef_bouilli"></a><i>Beef bouilli.</i></h3> + +<p>Take the thick part of the brisket of beef, and let it lie in water all +night; tie it up well, and put it to boil slowly, with a small faggot of +parsley and thyme, a bag of peppercorns and allspice, three or four +onions, and roots of different sorts: it will take five or six hours, as +it should be very tender. Take it out, cut the string from it, and +either glaze it or sprinkle some dry parsley that has been chopped very +fine over it; sprinkle a little <a name="corr13" id="corr13"></a>flour on the top of it, with gherkin and +carrot. The chief sauce for it is <i>sauce hachée</i>, which is made thus: a +little dressed ham, gherkin, boiled carrot, and the yolk of egg boiled, +all chopped fine and put into brown sauce.</p> + +<p><span class='pagenum'><a name="Page_96" id="Page_96">[96]</a></span></p> + + +<h3 class="recipe"><a name="Another_Beef_bouilli" id="Another_Beef_bouilli"></a><i>Another way.</i></h3> + +<p>Take about eight or nine pounds of the middle part of the brisket; put +it into your stew-kettle (first letting it hang up for four or five +days) with a little whole pepper, salt, and a blade or two of mace, a +turnip or two, and an onion, adding about three pints or two quarts of +water. Cover it up close, and when it begins to boil skim it; let it +stand on a very slow fire, just to keep it simmering. It will take five +hours or more before it is done, and during that time you must take the +meat out, in order to skim off the fat. When it is quite tender take +your stewpan, and brown a little butter and flour, enough to thicken the +gravy, which you must put through a colander, first adding sliced +carrots and turnips, previously boiled in another pot. You may also, if +you choose, put in an anchovy, a little ketchup, and juice of lemon; but +these are omitted according to taste. When the gravy is thus prepared, +put the meat in again; give it a boil, and dish it up.</p> + + +<h3 class="recipe"><a name="Relishing_Beef" id="Relishing_Beef"></a><i>Relishing Beef.</i></h3> + +<p>Take a round of the best piece of beef and lard it with bacon; half +roast it; put it in a stewpan, with some gravy, an onion stuck with +cloves, half a pint of white wine, a gill of vinegar, a bunch of +sweet-herbs, pepper, cloves, mace, and salt; cover it down very close, +and let it only simmer till it is quite tender. Take two ox-palates, two +sweetbreads, truffles, morels, artichoke-bottoms, and stew them all +together in some good gravy, which pour over the beef. Have ready +forcemeat balls fried, made in different shapes; dip some sippets into +butter, fry and cut them three-corner-ways, stick them into the meat; +lay the balls round the dish.</p> + + +<h3 class="recipe"><a name="Beef_to_stew" id="Beef_to_stew"></a><i>Beef, to stew.</i></h3> + +<p>Take a pound and a half of the fat part of a brisket, with four pounds +of stewing beef, cut into pieces; put these into a stewpan, with a +little salt, pepper, a bunch of sweet-herbs and onions, stuck with +cloves, two or three pieces of carrots, two quarts of water, and half a +pint of good small beer. Let the whole stew for four hours; then take +some turnips and carrots cut into pieces, a small leek, two or three +heads of celery, cut small, and a piece of bread toasted hard. Let these +stew all together one hour longer; then put the whole into a terrine, +and serve up.</p> + + +<h3 class="recipe"><a name="Another_Beef_to_stew" id="Another_Beef_to_stew "></a><i>Another way.</i></h3> + +<p>Put three pounds of the thin part of the brisket of beef and half a +pound of gravy beef in a stewpan, with two quarts of<span class='pagenum'><a name="Page_97" id="Page_97">[97]</a></span> water, a little +thyme, marjoram, parsley, whole pepper and salt, a sufficient quantity, +and an onion; let it stew six hours or more; then add carrots, turnips, +(cut with a machine) and celery cut small, which have all been +previously boiled; let the vegetables be stewed with the beef one hour. +Just before you take it off the fire, put in some boiled cabbage chopped +small, some pickled cucumbers and walnuts sliced, some cucumber liquor, +and a little walnut liquor. Thicken the sauce with a lump of butter +rolled in flour. Strew the cut vegetables over the top of the meat.</p> + + +<h3 class="recipe"><a name="Cold_Beef_to_dress" id="Cold_Beef_to_dress"></a><i>Cold Beef, to dress.</i></h3> + +<p>Slice it as thin as possible; slice, also, an onion or shalot; squeeze +on it the juice of a lemon or two; then beat it between two plates, as +you do cucumbers. When it is very well beaten, and tastes sharp of the +lemon, put it into the dish, in which it is to be served; pick out the +onion, and strew over it some fine shred parsley and fine bread crumbs; +then pour on it oil and mustard well mixed; garnish with sliced lemon.</p> + + +<h3 class="recipe"><a name="Cold_Boiled_Beef_to_dress" id="Cold_Boiled_Beef_to_dress"></a><i>Cold Boiled Beef, to dress.</i></h3> + +<p>When your rump or brisket of beef has been well boiled in plain water, +about an hour before you serve it up take it out of the water, and put +it in a pot just large enough to contain it. There let it stew, with a +little of its own liquor, salt, basil, and laurel; and, having drained, +put it into the dish on which it is to be served for table, and pour +over it a sauce, which you must have previously ready, made with gravy, +salt, whole pepper, and a dash of vinegar, thickened over the stove with +the yolks of three eggs or more, according to the size of the beef and +the quantity of sauce wanted. Then cover beef and all with finely grated +bread; baste it with butter, and brown it with a salamander.</p> + + +<h3 class="recipe"><a name="Cold_Beef_to_pot" id="Cold_Beef_to_pot"></a><i>Cold Beef, to pot.</i></h3> + +<p>Cut the beef small; add to it some melted butter, two anchovies well +washed and boned, a little <a name="corr14" id="corr14"></a>Jamaica pepper beat very fine. Beat them well +together in a marble mortar till the meat is yellow; then put it into +pots, and cover it with clarified butter.</p> + + +<h3 class="recipe"><a name="Beef_Steaks_to_broil" id="Beef_Steaks_to_broil"></a><i>Beef Steaks to broil.</i></h3> + +<p>When your steak is nearly broiled, chop some large onions, as fine as +possible, and cover the steak thickly with it, the last time you turn +it, letting it broil till fit to send to table, when the onion should +quite cover the steak. Pour good gravy in the dish to moisten it.</p> + +<p><span class='pagenum'><a name="Page_98" id="Page_98">[98]</a></span></p> + + +<h3 class="recipe"><a name="Beef_Steaks_and_Oysters" id="Beef_Steaks_and_Oysters"></a><i>Beef Steaks and Oysters.</i></h3> + +<p>Put two dozen oysters into a stewpan with their own liquor; when it +boils add a spoonful of water; when the oysters are done drain them in a +sieve, and let the liquor settle; then pour it off clear into another +vessel; beard them, and add a pint of jelly gravy to the liquor; add a +piece of butter and two spoonfuls of flour to thicken it. Let this boil +fifteen minutes; then throw in the oysters, and let it stand. Take a +beef-steak, pare it neatly round, and dress it as usual; when done, lay +it on a hot dish, and pour the sauce and oysters over it.</p> + + +<h3 class="recipe"><a name="Rump_Steaks_broiled_with_Onion_Gravy" id="Rump_Steaks_broiled_with_Onion_Gravy"></a><i>Rump Steaks broiled, with Onion Gravy.</i></h3> + +<p>Peel and slice two large onions; put them into a stewpan with two +table-spoonfuls of water; set it on a slow fire till the water is boiled +away and the onions have become a little brown. Add half a pint of good +broth; boil the onions till tender; strain the broth from them, and chop +them fine; thicken with flour and butter, and season with mushroom +ketchup, pepper, and salt; put the onions in, and boil it gently for +five minutes: pour the gravy over a broiled rump-steak.</p> + + +<h3 class="recipe"><a name="Beef_Steaks_to_stew" id="Beef_Steaks_to_stew"></a><i>Beef Steaks, to stew.</i></h3> + +<p>Pepper and salt two fine rump steaks; lay them in a stewpan with a few +cloves, some mace, an onion, one anchovy, a bundle of sweet herbs, a +gill of white wine, and a little butter mixed with flour; cover them +close, stew them very gently till they are tender, and shake the pan +round often to keep them from sticking. Take them carefully out, flour +and fry them of a nice brown in fresh butter, and put them in a dish. In +the mean time strain off the gravy from the fat out of the frying-pan, +and put it in the sauce, with a dozen oysters blanched, and a little of +the oyster liquor; give it a boil up, pour it over the steaks, and +garnish with horseradish. You may fry them first and then stew them; put +them in a dish, and strain the sauce over them without any oysters, as a +common dish.</p> + + +<h3 class="recipe"><a name="Another_Beef_Steaks_to_stew" id="Another_Beef_Steaks_to_stew"></a><i>Another way.</i></h3> + +<p>Beat three pounds of rump steaks; put them in a stewpan, with a pint of +water, the same quantity of small beer, six cloves, a large onion, a +bunch of sweet-herbs, a carrot, a turnip, pepper, and salt. Stew this +very gently, closely covered, for four or five hours; but take care the +meat does not go to rags, by being done too fast. Take up the meat, and +strain the gravy over it. Have turnips cut into balls, and carrots into +shapes, and put them over the meat.</p> + +<p><span class='pagenum'><a name="Page_99" id="Page_99">[99]</a></span></p> + + +<h3 class="recipe"><a name="Beef_Olives" id="Beef_Olives"></a><i>Beef Olives.</i></h3> + +<p>Take a rump of beef, cut into steaks, about five inches long and not +half an inch thick. Lay on some good forcemeat, made with veal; roll +them, and tie them round once or twice, to keep them in a neat shape. +Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt; +fry them brown; have ready some good gravy, with a few truffles, morels, +and mushrooms, boiled together. Pour it into the dish and send them to +table, after taking off the string that tied them in shape.</p> + + +<h3 class="recipe"><a name="Another_Beef_Olives" id="Another_Beef_Olives"></a><i>Another way.</i></h3> + +<p>Cut steaks from the inside of the sirloin, about an inch thick, six +inches long, and four or five broad: beat and rub them over with yolk of +egg; strew on bread crumbs, parsley chopped, lemon-peel shred, pepper +and salt, and chopped suet. Roll them up tight, skewer them; fry or +brown them in a Dutch oven; stew them in some beef broth or gravy until +tender. Thicken the gravy with a little flour; add <a name="corr15" id="corr15"></a>ketchup, and a little +lemon juice, and, to enrich it, add pickled mushrooms, hard yolks of +eggs, and forcemeat balls.</p> + + +<h3 class="recipe"><a name="Pickle_for_Beef" id="Pickle_for_Beef"></a><i>Pickle for Beef.</i></h3> + +<p>To four gallons of water put a sufficient quantity of common salt; when +quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of +bay salt, and half a pound of coarse sugar. Boil this pickle for twenty +minutes, skim it well, and strain it. When quite cold, put in your beef, +which should be quite covered with the pickle, and in nine days it will +be fit for use; or you may keep it three months, and it will not be too +salt. The pickle must be boiled and well skimmed at the end of six +weeks, and every month afterwards; it will then keep three months in +summer and much longer in winter.</p> + + +<h3 class="recipe"><a name="Beef_to_salt" id="Beef_to_salt"></a><i>Beef, to salt.</i></h3> + +<p>Into four gallons of water put one pound and a half of coarse brown +sugar, two ounces of saltpetre, and six pounds of bay salt; boil and +skim as long as any scum rises. When cold, put in the meat, which must +be quite covered with pickle: once in two months boil up the pickle +again, skimming carefully. Add in the boiling two ounces of coarse +sugar, half a pound of bay salt, and the same pickle will be good for +twelve months. It is incomparable for hung beef, hams, or neats’ +tongues. When you take them out of this pickle, clean, dry, and put them +in a paper bag, and hang them up in a dry place.</p> + +<p>Pork may be pickled in the same manner.</p> + +<p><span class='pagenum'><a name="Page_100" id="Page_100">[100]</a></span></p> + + +<h3 class="recipe"><a name="Beef_to_salt_2" id="Beef_to_salt_2"></a><i>Beef, to salt.</i></h3> + +<p>Eight pounds of salt, six ounces of saltpetre, one pound and a half of +brown sugar, four gallons of water; boil all together, skim and put on +the beef when cold; the beef to be kept under the pickle with a weight.</p> + + +<h3 class="recipe"><a name="Beef_to_dry" id="Beef_to_dry"></a><i>Beef, to dry.</i></h3> + +<p>Salt it in the same way as your hams; keep it in your pickle a fortnight +or three weeks, according to its size; hang it up to dry for a few days; +then have it smoked the same as hams.</p> + + +<h3 class="recipe"><a name="Hung_Beef_No_1" id="Hung_Beef_No_1"></a><i>Hung Beef.</i> No. 1.</h3> + +<p>Take a round, ribs, rump, or sirloin; let it lie in common salt for a +month, and well cover it with the brine. Rub a little saltpetre over it +two or three days before it is hung up; observing, before it is put up +to dry, to strew it over with bran or oatmeal, to keep it from the dust; +or, which will answer the same purpose, wrap it up in strong coarse +paper. It is not to be smoked; only hang it up in the kitchen, and not +too near the fire. The time of hanging to dry must be regulated by the +quantity of air in which it is suspended, or left to the discretion of +the person who has the care of it. The time which it must lie in water +before dressing depends upon the driness of the meat. Half boil it in +simmering water, and afterwards roast. It must not be cut till cold.</p> + + +<h3 class="recipe"><a name="Hung_Beef_No_2" id="Hung_Beef_No_2"></a><i>Hung Beef.</i> No. 2.</h3> + +<p>Take the under-cliff of a small buttock of beef, two ounces of common +salt, and one ounce of saltpetre, well beaten together: put to it half a +pint of vinegar with a sprig of thyme. Rub the beef with this pickle +every morning for six days, and let it lie in it. Then dry it well with +a cloth, and hang it up in the chimney for a fortnight. It must be made +perfectly dry before it will be fit for eating; it should also be kept +in a dry place.</p> + + +<h3 class="recipe"><a name="Hung_Beef_No_3" id="Hung_Beef_No_3"></a><i>Hung Beef.</i> No. 3.</h3> + +<p>Take the tenderest part of beef, and let it hang in the cellar as long +as you can, taking care that it is not in the least tainted. Take it +down, wash it well in sugar and water. Dry six-pennyworth of saltpetre +and two pounds of bay salt, and pound them fine; mix with it three large +spoonfuls of brown sugar; rub your beef thoroughly with it. Take common +salt, sufficient according to the size of the beef to salt it; let it +lie closely covered up until the salts are entirely dissolved, which +will be in seven or eight days. Turn it every day, the under part +uppermost, and so on for a fortnight; then hang it where it may<span class='pagenum'><a name="Page_101" id="Page_101">[101]</a></span> have a +little warmth of the fire. It may hang in the kitchen a fortnight. When +you use it, boil it in hay and pump water very tender: it will keep +boiled two or three months, rubbing it with a greasy cloth, or putting +it for two or three minutes into boiling water to take off any +mouldiness.</p> + + +<h3 class="recipe"><a name="Beef_for_scraping" id="Beef_for_scraping"></a><i>Beef for scraping.</i></h3> + +<p>To four pounds of lean buttock of beef take one ounce of saltpetre and +some common salt, in which let the meat lie for a month; then hang it to +dry for three weeks. Boil it for grating when wanted.</p> + + +<h3 class="recipe"><a name="Italian_Beef" id="Italian_Beef"></a><i>Italian Beef.</i></h3> + +<p>Take a round of beef, about fifteen or eighteen pounds; rub it well with +three ounces of saltpetre, and let it lie for four hours in it. Then +season it very well with beaten mace, pepper, cloves, and salt +sufficient; let it then lie in that seasoning for twelve days; wash it +well, and put it in the pot in which you intend to bake it, with one +pound of suet shred fine, and thrown under and over it. Cover your pot +and paste it down: let it stew six hours in its own liquor, and eat it +cold.</p> + + +<h3 class="recipe"><a name="Red_Beef" id="Red_Beef"></a><i>Red Beef.</i></h3> + +<p>Twelve pounds of ribs of beef boned, four ounces of bay salt, three +ounces of saltpetre; beat them fine, and mix with half a pound of coarse +sugar, two pounds of common salt, and a handful of juniper berries +bruised. Rub the beef well with this mixture, and turn it every day +about three weeks or a month; bake it in a coarse paste.</p> + + +<h3 class="recipe"><a name="Another_Red_Beef" id="Another_Red_Beef"></a><i>Another way.</i></h3> + +<p>Take a piece of brisket of beef, about sixteen or eighteen pounds; make +the pickle for it as follows:—saltpetre and bay salt, one pound and a +half of each, one pound of coarse brown sugar, and six pounds of common +salt; add to these three gallons of water. Set it on the fire and keep +it stirring, lest the salts should burn; as it boils skim it well till +clear: boil it about an hour and a half. When it is quite cold, put in +the beef, and let it lie in a pan that will hold it properly; turn it +every day, and let it remain in about a fortnight. Take it out, and just +wash it in clean water, and put it into the pot in which you stew it +with some weak broth; then add slices of fat bacon, fat of veal, any +pieces of fat meat, the more fat the better, especially of veal, also a +pint of brandy, a full pint of wine, a handful of bay-leaves, a few +cloves, and some blades of mace, about two large carrots, one dozen of +large onions, a good bundle of sweet-herbs, some parsley, and two or +three turnips. Stew<span class='pagenum'><a name="Page_102" id="Page_102">[102]</a></span> it exceedingly gently for eight hours. The broth +should cover the meat while it is stewing, and keep the slices of fat as +much over it as you can; the seldomer you uncover the pot the better. +When you think it sufficiently tender, which try with your finger, take +it off, and, though it may appear tender enough to fall to pieces, it +will harden sufficiently when it grows cold. It should remain in the pot +just as it is taken off the fire till it is very nearly if not quite +cold. It will eat much better for being so left, and you will also not +run the risk of breaking the beef in pieces, as you would by removing it +whilst hot.</p> + + +<h3 class="recipe"><a name="Collar_of_Beef" id="Collar_of_Beef"></a><i>Collar of Beef.</i></h3> + +<p>Bone the navel and navel round; make sufficient pickle to cover it, as +strong as to bear an egg, with bay salt; beat two ounces of saltpetre +very fine, and strew half of it on your beef before you lay it in your +pickle. Then lay it in an earthen pan, and press it down in the liquor +with a weight, as it must be all covered. Let it remain thus for four or +five days, stirring it however once every day. Take it out, let the +brine drain from it, lay it on a table, and season it with nutmeg, +pepper, cloves, and mace, some parsley, thyme, and sweet marjoram, of +each a little, and eight anchovies sliced; roll it up with these like +brawn, and bind it quite fast with strong tape. Then put it into a pan, +deep enough for it to stand upright; fill the pan with water, and cover +it with paste. Make your oven very hot, put it in, and let it remain +there five or six hours; then take it out, and, having removed the tape, +roll it in a cloth; hang it up till cold. If you think it not salt +enough, before you bake it, put a little salt with your spice and herbs, +for baking in water abates much of its saltness.</p> + + +<h3 class="recipe"><a name="Another_Collar_of_Beef" id="Another_Collar_of_Beef"></a><i>Another.</i></h3> + +<p>Salt a flank of beef with white salt, and let it lie for forty-eight +hours. Wash it, and hang it in the wind to dry for twenty-four hours. +Then take pepper, salt, cloves, saltpetre, all beaten fine, and mix them +together; rub the beef all over; roll it up hard, and tie it fast with +tape. Put it in a pan, with a few bay-leaves, and four pounds of butter. +Cover the pot with rye paste, and bake it with household bread.</p> + + +<h3 class="recipe"><a name="Bisquet_to_make" id="Bisquet_to_make"></a><i>Bisquet, to make.</i></h3> + +<p>Cut some slips of white paper; butter and place them at the bottom and +sides of the pan you make your bisquet in; then cut thin collops of +veal, or whatever meat you make it of; lay them on the paper, and cover +them with forcemeat. Put in<span class='pagenum'><a name="Page_103" id="Page_103">[103]</a></span> anything else you like, carrots, <a name="corr16" id="corr16"></a>&c.; close +the top with forcemeat and veal, and paper again; put it in the oven or +stove, and, when done, and you want to dish it, turn the pan upside down +from the dish; take the paper off, and pour good gravy on it.</p> + + +<h3 class="recipe"><a name="Boars_Head_to_dress_whole" id="Boars_Head_to_dress_whole"></a><i>Boar’s Head, to dress whole.</i></h3> + +<p>When the head is cut off, the neck part must be boned, and the tongue +taken out. The brains also must be taken out on the inside, so as not to +break the bone and skin on the outside. When boned, singe the hair off, +and clean it; then put it for four or five days into a red pickle made +of saltpetre, bay salt, common salt, and coarse brown sugar, rubbing the +pickle in every day. When taken out of the pickle, lay the tongue in the +centre of the neck or collar; close the meat together as close as you +can, and bind it with strong tape up to the ears, the same as you would +do brawn; then put it into a pot or kettle, the neck downward, and fill +the pot with good broth and Rhenish wine, in the proportion of one +bottle of wine to three pints of broth, till it is covered a little +above the ears. Season the wine and broth with small bunches of +sweet-herbs, such as basil, winter savory, and marjoram, bay-leaves, +shalots, celery, carrots, turnips, parsley-roots, with different kinds +of spices. Set it over the fire to boil; when it boils, put it on one +side to boil gently, till the head is tender. Take it out of the liquor, +and put it into an earthen pan; skim all the fat off the liquor; strain +it through a sieve into the head; put it by until it is quite cold, and +then it will be fit for use.</p> + + +<h3 class="recipe"><a name="Brawn_to_keep" id="Brawn_to_keep"></a><i>Brawn, to keep.</i></h3> + +<p>Put some bran and three handfuls of salt into a kettle of water; boil +and strain it through a sieve, and, when cold, put your brawn into it.</p> + + +<h3 class="recipe"><a name="Hogs_head_like_Brawn" id="Hogs_head_like_Brawn"></a><i>Hog’s head like Brawn.</i></h3> + +<p>Wash it well; boil it till the bones will come out; when cold, put the +inside of the cheek together with salt between; put the ears round the +sides. Put the cheeks into a cloth, press them into a sieve, or anything +round; lay on a weight for two days. Have ready a pickle of salt and +water, with about a pint of malt, boiled together; when cold, put in the +head.</p> + + +<h3 class="recipe"><a name="Mock_Brawn" id="Mock_Brawn"></a><i>Mock Brawn.</i></h3> + +<p>Take two pair of neats’ feet; boil them very tender, and take the flesh +clean from the bones. Boil the belly piece of pork till nearly done, +then bone it, and roll the meat of the feet up very tight in the pork. +Take a strong cloth, with some coarse<span class='pagenum'><a name="Page_104" id="Page_104">[104]</a></span> tape; roll it round very tight; +tie it up in the cloth; boil it till it is so tender that a skewer may +go through it; let it be hung in a cloth till it is quite cold; after +which put it into some sousing liquor, and keep it for use.</p> + + +<h3 class="recipe"><a name="Cabbage_farced" id="Cabbage_farced"></a><i>Cabbage, farced.</i></h3> + +<p>Take a fine white-heart cabbage, about as big as a quarter of a peck, +lay it in water two or three hours, half boil it, put it in a colander +to drain, then cut out the heart, but take very great care not to break +off any of the outside leaves. Fill it with forcemeat made thus:—take a +pound of veal, half a pound of bacon, fat and lean together; cut them +small, and beat them fine in a mortar, with the yolks of four eggs +boiled hard; season with pepper and salt, a little beaten mace, a very +little lemon-peel, some parsley chopped fine, a very little thyme, and +three anchovies. When these are beat fine, take the crumb of a stale +roll, some mushrooms, either fresh or pickled, and the heart of the +cabbage which you cut out. Chop it very fine; mix all together with the +yolk of an egg; fill the hollow of the cabbage, and tie it round with +thread. Lay some slices of bacon in the bottom of a stewpan, and upon +these some thin slices of coarse beef, about one pound: put in the +cabbage, cover it close, and let it stew gently over a slow fire, until +the bacon begins to stick to the bottom of the pan. Shake in a little +flour; then put in a quart of good broth, an onion stuck with cloves, +two blades of mace, some whole pepper, a little bundle of sweet-herbs; +cover close, and let it stew gently an hour and a half. Put in a glass +of red wine, give it a boil, and take it up; lay it in a dish, and +strain the gravy over it, untying the packthread first. This is a very +good dish, and makes the next day an excellent hash, with a veal steak +nicely boiled and laid on it.</p> + + +<h3 class="recipe"><a name="Calfs_Head" id="Calfs_Head"></a><i>Calf’s Head.</i></h3> + +<p>Scald the hair off; trim and pare it, and make it look as neat as +possible. Take out the bones, and have ready palates boiled tender, +hard-boiled yolks of eggs, oysters just scalded, and very good +forcemeat: stuff all this into the head, and sew it close in a cloth. +Boil it gently for full three hours. Make a strong good gravy for sauce. +Garnish with fried bacon.</p> + + +<h3 class="recipe"><a name="Calfs_Head_to_dress_like_Turtle" id="Calfs_Head_to_dress_like_Turtle"></a><i>Calf’s Head, to dress like Turtle.</i></h3> + +<p>The wool must be scalded off in the same manner as the hair is taken off +a little pig, which may be done at the butcher’s; then wash and parboil +it; cut the meat from the bones, and put it in a saucepan, with as much +of the broth as will just<span class='pagenum'><a name="Page_105" id="Page_105">[105]</a></span> cover it. Put in half a tea-spoonful of +cayenne pepper, and some common pepper and salt, a large onion, and a +faggot of sweet-herbs; take out the herbs and the onion before it +breaks. About half an hour before it is done, put three quarters of a +pint of white or raisin wine; have ready the yolks of six or eight eggs +boiled hard, which you must make into small balls, and put in just +before you serve it up. It will take two hours and a half, or perhaps +three hours doing, over a slow fire.</p> + + +<h3 class="recipe"><a name="Calfs_Head_to_hash_No_1" id="Calfs_Head_to_hash_No_1"></a><i>Calf’s Head, to hash.</i> No. 1.</h3> + +<p>Let the calf’s head be washed dean, and boiled tender; then cut the meat +off one half of the head in small slices. To make the sauce, take some +parsley, thyme, and a very little onion, let them be chopped fine; then +pass them in a stewpan over the fire, with some butter, till tender. Add +some flour, a very little pepper and salt, and some good strong broth, +according to your quantity of meat; let it boil, then skim it, put the +meat into it, and add a little lemon-juice and a little white wine; let +all boil together about ten minutes. There may be some force-meat balls +added, if liked. The other half of the head must be scored like +diamonds, cross and across; then rub it with some oiled butter and yolk +of egg; mix some chopped parsley and thyme, pepper, salt, a little +nutmeg, and some bread crumbs; strew the head all over with this; broil +it a nice light brown, and put it on the hash when dished. Scald the +brains, and cut them in four pieces; rub them with yolk of egg, then let +them be crumbed, with the same crumbs and herbs as the head was done +with, and fried a light brown; lay them round the dish with a few slices +of bacon or ham fried. The brains may be done, to be sent up alone on a +plate, as follows:—Let the brains be washed and skinned; let them be +boiled in broth, about twenty-five minutes; make a little white sauce of +some butter, flour, salt, a little cream, and a little good broth; let +it just boil; then pick a little green sage, a little parsley picked +very small, and scalded till tender; the brains, parsley, and sage, must +be strained off, and put into the white sauce, and let it come to a +boil, just before you put them on the dish to send up.</p> + + +<h3 class="recipe"><a name="Calfs_Head_to_hash_No_2" id="Calfs_Head_to_hash_No_2"></a><i>Calf’s Head, to hash.</i> No. 2.</h3> + +<p>Take half a calf’s head, cover it with water in a large saucepan, and +boil it till the meat comes from the bone. Cut it into pieces; put it +into some of the liquor in which the head was boiled, and let it stew +till it becomes thick. Add a little salt and mace, and put it into a +mould.</p> + +<p><span class='pagenum'><a name="Page_106" id="Page_106">[106]</a></span></p> + + +<h3 class="recipe"><a name="Calfs_Head_to_hash_No_3" id="Calfs_Head_to_hash_No_3"></a><i>Calf’s Head, to hash.</i> No. 3.</h3> + +<p>Your calf’s head being half boiled and cooled, cut it in thin slices, +and fry it in a pan of brown butter; put it into your tossing pan with +gravy; stew it till tender; toss it up with burnt butter, or butter +rolled in flour. Garnish with forcemeat balls, and fritters, made of the +brains, mixed up with eggs, a little cream, a dust of flour, nutmeg, and +a little parsley, boiled and chopped fine. Mix them all well together, +and fry them in little cakes; put a few bits of bacon and lemon round +the dish.</p> + + +<h3 class="recipe"><a name="Calfs_Head_to_hash_No_4" id="Calfs_Head_to_hash_No_4"></a><i>Calf’s Head, to hash.</i> No. 4.</h3> + +<p>Half boil the head; cut it into round pieces; season with nutmeg, salt, +pepper, and a large onion. Save all the gravy, put in a pint of white +wine, a quarter of a pound of butter, and four spoonfuls of oyster +liquor: let it stew with the meat, not too fast: thicken it with a +little butter and a dozen of oysters, and, when dished, add some rolled +bacon, forcemeat balls, and the brains fried in thin cakes, very brown, +and the size of a crown-piece, laid round the dish. Garnish with lemon +and pickled mushrooms; lemon pickle is an addition.</p> + + +<h3 class="recipe"><a name="Calfs_Head_to_hash_No_5" id="Calfs_Head_to_hash_No_5"></a><i>Calf’s Head, to hash.</i> No. 5.</h3> + +<p>Have the head well cleaned; boil it well, cut in slices half of the +head, and have some good ragout of forcemeat, truffles, mushrooms, +morels, and artichoke bottoms, also some veal sweet-herbs. Season your +ragout, and throw in your slices, a bit of garlic and parsley, with some +thyme, and squeeze a lemon in it, but be cautious to have it skimmed +well. Take the other part of the head, and score it like diamonds; +season with salt and pepper, and rub it over with an egg and some crumbs +of bread. Then broil it, pour the hash into the dish; let the half head +lie in the middle, and cut and set off the brains afterwards in slices. +Fry bacon, and lay slices round the dish with sliced lemon.</p> + + +<h3 class="recipe"><a name="Calfs_Head_fricassee" id="Calfs_Head_fricassee"></a><i>Calf’s Head fricassee.</i></h3> + +<p>Clean well a calf’s head, boil it and cut in square pieces of about an +inch; put half a pint of its own liquor, and mix it well with some +mushrooms, sweetbreads, yolks of eggs, artichoke bottoms, and cream. +Season with nutmeg and mace, and squeeze in a lemon: but serve it up +hot.</p> + + +<h3 class="recipe"><a name="Calfs_Head_to_pickle" id="Calfs_Head_to_pickle"></a><i>Calf’s Head, to pickle.</i></h3> + +<p>Take out the bones and clean the head carefully: wash it well with eggs, +seasoning it with pepper, salt, nutmeg, thyme, and parsley. Put some +forcemeat on it, and roll it up. Boil it<span class='pagenum'><a name="Page_107" id="Page_107">[107]</a></span> tender; take it up, lay it in +sturgeon-pickle for four days; and if you please you may cut it in +pieces as you would sturgeon.</p> + + +<h3 class="recipe"><a name="Calfs_Liver" id="Calfs_Liver"></a><i>Calf’s Liver.</i></h3> + +<p>Lay it for a few hours in milk, then dry and fry it in butter.</p> + + +<h3 class="recipe"><a name="Cauliflowers_with_White_Sauce" id="Cauliflowers_with_White_Sauce"></a><i>Cauliflowers, with White Sauce.</i></h3> + +<p>Boil the cauliflowers in small pieces till tender; drain them in a +sieve; when quite dry lay them in a dish; season the sauce with a little +pepper and salt, and pour it pretty thick over them.</p> + + +<h3 class="recipe"><a name="Celery_to_stew" id="Celery_to_stew"></a><i>Celery, to stew.</i></h3> + +<p>Cut and trim a dozen heads of celery; put them in cold water to blanch; +stew them in a little butter, salt, and water. When done enough they +should be quite soft, but not broken. Drain them, and have ready a rich +white sauce, the same that is used for boiled chickens, only without +truffles or mushrooms; pour this sauce over the celery, and serve hot.</p> + + +<h3 class="recipe"><a name="Another_Celery_to_stew" id="Another_Celery_to_stew"></a><i>Another way.</i></h3> + +<p>Take a dozen white heads of celery, cut about two inches long, wash them +clean, and put them in a stewpan, with a pint of gravy, a glass of white +wine, a bundle of sweet-herbs, pepper, and salt: cover close, and stew +them till they are tender. Then take out the sweet-herbs; put in a piece +of butter mixed with flour; let it stew till it is thick, and dish it +up.</p> + + +<h3 class="recipe"><a name="Celery_a_la_Creme" id="Celery_a_la_Creme"></a><i>Celery à la Crême.</i></h3> + +<p>Take a dozen white heads of celery, cut about two inches long; wash them +very clean, and boil them in water till they are very tender; have ready +half a pint of cream, a little butter mixed with flour, a little nutmeg, +and salt; boil it up till thick and smooth; put in the celery, give it a +toss or two, and dish it up.</p> + + +<h3 class="recipe"><a name="Scotch_Collops" id="Scotch_Collops"></a><i>Scotch Collops.</i></h3> + +<p>Take a piece of the fillet of veal, as much as will cut into fifteen +pieces, of the size and thickness of a crown-piece; shake a little flour +over it; put a little butter into a frying-pan, and melt it; fry the +slices of veal quick till they are brown, and lay them in a dish near +the fire. Then prepare a sauce thus: take a little butter in a stewpan +and melt it; add a table-spoonful of flour; stir it about till it is as +smooth as cream; put in half a pint each of beef and veal jelly, cayenne +pepper and salt, a pinch of each, and one glass of white wine, +twenty-four pieces of truffles the size of a shilling, and a +table-spoonful of<span class='pagenum'><a name="Page_108" id="Page_108">[108]</a></span> mushrooms: wash them thoroughly from vinegar; squeeze +the juice of half a lemon; stew the sauce gently for one hour; then +throw in the veal, and stew it all together for five minutes. Serve +quite hot, laying the veal regularly in the dish.</p> + + +<h3 class="recipe"><a name="Another_Scotch_Collops" id="Another_Scotch_Collops"></a><i>Another way.</i></h3> + +<p>Cut the lean part of a leg of veal into thin collops; beat them with the +back of a knife; season with pepper and salt, shred thyme and parsley, +and flour them well. Reserve some of the meat to make balls. Taking as +much suet as meat, shred it small; then beat it in a mortar; season with +pepper, salt, shred herbs, a little shred onion, and a little allspice. +Put in an egg or two, according to the quantity. Make balls, and fry +them in good dripping; keep them warm. Then fry your collops with +clarified butter, till they are brown enough; and, while they are +warming in the pan, put in your sauce, which must be made thus:—have +some good glaze, a little white wine, a good piece of butter, and two +yolks of eggs. Put your balls to the collops; flour and make them very +hot in the pan; put in your sauce, shake them well, and let them boil. +If you would have them white, put strong broth instead of glaze and half +a pint of cream.</p> + + +<h3 class="recipe"><a name="Scotch_Collops_brown" id="Scotch_Collops_brown"></a><i>Scotch Collops, brown.</i></h3> + +<p>Cut your collops thin and from the fillet. Season them with salt and +pepper, and fry them off quick and brown. Brown a piece of butter +thickened with flour, and put in some good gravy, mushrooms, morels, +truffles, and forcemeat balls, with sweetbread dried. Squeeze in a +lemon, and let the whole boil till of a proper thickness. Then put in +your collops, but do not let them boil; toss them up quick, and serve +up.</p> + + +<h3 class="recipe"><a name="Collops_White_No_1" id="Collops_White_No_1"></a><i>Collops, White.</i> No. 1.</h3> + +<p>Take a small slice of veal, cut thin slices from it, and beat them out +very thin: butter a frying-pan very lightly, place them in it, and pass +them on the fire, but not to get any colour. Trim them round, and put +them into white sauce.</p> + + +<h3 class="recipe"><a name="Collops_White_No_2" id="Collops_White_No_2"></a><i>Collops, White.</i> No. 2.</h3> + +<p>Cut the veal very thin; put it into a stewpan with a piece of butter and +one clove of shalot; toss it in a pan for a few minutes. Have ready to +put to it some cream, more or less according to the quantity of veal, a +piece of butter mixed with flour, the yolk of an egg, a little nutmeg, +and a tea-spoonful of lemon-pickle. Stir it over the fire till it is +thick enough, but do not let it boil. If you choose forcemeat balls, +have<span class='pagenum'><a name="Page_109" id="Page_109">[109]</a></span> them ready boiled in water, and take out the shalot before you +dish up: ten minutes will do them.</p> + + +<h3 class="recipe"><a name="Collops_White_No_3" id="Collops_White_No_3"></a><i>Collops, White.</i> No. 3.</h3> + +<p>Hack and cut your collops well; season with pepper and salt, and fry +them quick of a pale colour in a little bit of butter. Squeeze in a +lemon: put in half a pint of cream and the yolks of four eggs. Toss them +up quick, and serve them hot.</p> + + +<h3 class="recipe"><a name="Collops_to_mince" id="Collops_to_mince"></a><i>Collops, to mince.</i></h3> + +<p>Chop some beef as fine as possible; the under part of roasted beef +without any fat is best. Put some onions, pepper, and salt to it. Then +put a little butter in the frying-pan; when it is melted, put in the +meat, and stew it well. Add a cupful of gravy; if you have none, water +will do. Just before it is done put in a little vinegar.</p> + + +<h3 class="recipe"><a name="Collops_of_cold_beef" id="Collops_of_cold_beef"></a><i>Collops of cold beef.</i></h3> + +<p>Take off all the fat from the inside of a sirloin of beef; cut it neatly +into thin collops, about the size of a crown or half-crown piece, as you +like for size, and cut them round. Slice an onion very small; boil the +gravy that came from the beef when roasted, first clearing it of all the +fat, with a little water; season it with pepper, and, instead of salt, +anchovies dissolved in walnut ketchup, or the liquor from pickled +walnuts, and a bundle of sweet-herbs. Let this boil before you put in +the collops; put them in with a good piece of butter rolled in a little +flour; shake it round to thicken it, and let it do no longer than till +the collops are thoroughly heated, lest they be hard. This does better +than fresh meat. Serve it hot with pickles, or slices of stewed +cucumbers, cut round, like the meat, and placed alternately with it +round the dish.</p> + + +<h3 class="recipe"><a name="Cucumbers_to_stew" id="Cucumbers_to_stew"></a><i>Cucumbers, to stew.</i></h3> + +<p>Pare twelve cucumbers, and slice them rather thicker than for eating; +put them to drain, and lay them in a coarse cloth till dry. Flour and +fry them brown in butter; then put to them some gravy, a little claret, +some pepper, cloves, and mace; let them stew a little; then roll a bit +of butter in flour, and toss them up. A sufficient quantity of onion +should be sliced thin, and done like the cucumbers.</p> + + +<h3 class="recipe"><a name="Curry_Powder_No_1" id="Curry_Powder_No_1"></a><i>Curry Powder, from a Resident in India.</i> No. 1.</h3> + +<p>Half a pound of coriander seed, two ounces of black pepper, two ounces +of cummin seed, one ounce of turmeric, one ounce<span class='pagenum'><a name="Page_110" id="Page_110">[110]</a></span> and half of ground +rice: all the above must be finely pounded; add cayenne to your taste. +Mix all well together; put it into a dish close before the fire; roast +it well for three or four hours; and, when quite cold, put it into a +bottle for use.</p> + + +<h3 class="recipe"><a name="Curry_Powder_No_2" id="Curry_Powder_No_2"></a><i>Curry Powder.</i> No. 2.</h3> + +<p>Thirteen ounces of coriander seed,* two ounces of fenugreek seed,* (if +not liked this may be omitted,) one ounce of cayenne pepper, or powdered +capsicums, six ounces of pale-coloured turmeric,* five ounces of black +pepper. Pound the whole very fine; set it in a Dutch oven before the +fire to dry, turning it often; when cold put it into a dry bottle; cork, +and keep it in a dry place. So prepared, curry-powder will keep for many +years.</p> + +<p>The ingredients marked thus * may be procured at Apothecaries’ Hall, or +at any wholesale chemist’s.</p> + + +<h3 class="recipe"><a name="Curry_Powder_No_3" id="Curry_Powder_No_3"></a><i>Curry Powder.</i> No. 3.</h3> + +<p>One pound of turmeric, one pound of coriander seed, one pound of ginger, +six ounces of cardamom, four ounces of cummin, one ounce of long pepper, +pounded and mixed together. Cayenne pepper may also be added.</p> + + +<h3 class="recipe"><a name="Curry_Indian_No_1" id="Curry_Indian_No_1"></a><i>Curry, Indian.</i> No. 1.</h3> + +<p>Curry may be made of chicken, rabbits, lobster, or of any species of +fish, flesh, or fowl. Fry the material with onions, as for mulligatawny, +a small piece of garlic, eight almonds, and eight sweet chesnuts. Put it +all into a stewpan, with a spoonful or two of curry-powder, a large +tea-cupful of strong good gravy, and a large piece of butter. Let the +whole stew gently till the gravy becomes very thick and is nearly +evaporated.</p> + +<p>Particular attention should be paid in sending this dish up hot, and +always with plenty of rice in a separate dish; most people like pickle +with it.</p> + + +<h3 class="recipe"><a name="Curry_No_2" id="Curry_No_2"></a><i>Curry.</i> No. 2.</h3> + +<p>Chop one or two onions very fine; put them into a stewpan with some +butter, and let them remain on a slow fire till they are well done, +taking care not to let them burn. Pour off the butter: put in one +dessert spoonful of powder and a little gravy; stir it about till it is +well mixed; set it on a slow fire till it is all sufficiently done. Put +in a little lemon-juice; when nearly done, thicken the gravy with flour. +Let the rice be very well picked and afterwards cleansed; it ought to be +washed in several waters, and kept in water till it is going to be +boiled. Have<span class='pagenum'><a name="Page_111" id="Page_111">[111]</a></span> the meat or fish ready, pat it into the stewpan, and stir +it about till it is well mixed. The rice must be boiled twenty minutes +quickly, and the scum taken off; the water to be thrown off and the +saucepan uncovered till it is dry enough. Meat used for this curry must +be previously fried.</p> + + +<h3 class="recipe"><a name="Curry_No_3" id="Curry_No_3"></a><i>Curry.</i> No. 3.</h3> + +<p>Fry onions, ginger, garlic, and meat, in one ounce of butter, of a light +brown; stew it with a table-spoonful of curry-powder and three pints of +water, till it comes to a pint and a half. A good half hour before +dinner, put in greens, such as brocoli, cauliflower, sliced apple, and +mango, the juice of one lemon, grated ginger, and cayenne, with two +spoonfuls of cream, and a little flour to thicken it.</p> + + +<h3 class="recipe"><a name="Curry_No_4" id="Curry_No_4"></a><i>Curry.</i> No. 4.</h3> + +<p>Skin and prepare two chickens as for a fricassee; wash them very clean, +and stew them in a pint and a half of water for about five minutes. +Strain off the liquor, and put the chickens in a clean dish. Slice three +large onions, and fry them in about two ounces of butter. Put in the +chickens, and fry them together till they are brown. Take a quarter of +an ounce of curry-powder, and salt to your palate, and strew over the +chickens while they are frying; then pour in the liquor in which they +were first stewed, and let them stew again for half an hour. Add a +quarter of a pint of cream and the juice of two lemons. Have rice boiled +dry to eat with it. Rabbits do as well as chickens.</p> + + +<h3 class="recipe"><a name="Curry_No_5" id="Curry_No_5"></a><i>Curry.</i> No. 5.</h3> + +<p>Take two chickens, or in the same proportion of any other kind of flesh, +fish, or fowl; cut the meat small; strew a little salt and pepper over +it; add a small quantity of onion fried in butter; put one +table-spoonful of curry-powder to your meat and onions; mix them well +together with about three quarters of a pint of water. Put the whole in +a stewpan covered close; let it stew half an hour before you open the +pan; then add the juice of two lemons, or an equal quantity of any other +souring. Let it stew again till the gravy appears very thick and adheres +to the meat. If the meat floats in the gravy, the curry will not be +considered as well made. Salt to your palate.</p> + + +<h3 class="recipe"><a name="Curry_No_6" id="Curry_No_6"></a><i>Curry.</i> No. 6.</h3> + +<p>Mix together a quart of good gravy, two spoonfuls of curry-powder, two +of soy, a gill of red wine, a little cayenne pepper, and the juice of a +lemon. Cut a breast of veal in square pieces, and put it in a stewpan +with a pint of gravy; stew slowly for a<span class='pagenum'><a name="Page_112" id="Page_112">[112]</a></span> quarter of an hour; add the +rest of the gravy with the ingredients, and stew till done.</p> + + +<h3 class="recipe"><a name="Curry_No_7" id="Curry_No_7"></a><i>Curry.</i> No. 7.</h3> + +<p>Take a fowl, fish, or any meat you like; cut it in slices; cut up two +good sized onions very fine; half fry your fowl, or meat, with the +onions, in a quarter of a pound of butter. Add two table-spoonfuls of +curry-powder, fry it a little longer, and stew it well; then add any +acid you like, a little salt, and half a pint of water. Let all stew +together until the meat is done.</p> + + +<h3 class="recipe"><a name="Farcie_to_make" id="Farcie_to_make"></a><i>Farcie, to make.</i></h3> + +<p>Take the tender part of a fillet of veal, free from sinew, and mince it +fine, with a piece of the fat of ham, some chopped thyme, basil, and +marjoram, dried, and a little seasoning according to the palate. Put the +whole in a stewpan, and keep stirring it till it is warm through; then +put it on a sieve to drain. When the liquor has run from it, pound the +farcie, while warm, in a mortar, adding the drained liquor, by degrees, +till the whole is again absorbed in the meat, which must be pounded very +fine. Put it in an earthen pot, and steam it for half an hour with a +slice of fat ham; cover over the pot to prevent the steam from getting +to it; when cold, pour on some good jelly made of the lean of ham and +veal, and take care to pour it on cold (that is, when the jelly is just +dissolved,) otherwise it will raise the farcie. When livers are to be +had, put a third of them with the ham and veal, as above directed, and +the farcie will be better.</p> + + +<h3 class="recipe"><a name="Forcemeat_to_make_No_1" id="Forcemeat_to_make_No_1"></a><i>Forcemeat, to make.</i> No. 1.</h3> + +<p>Chop small a pound of veal, parsley, thyme, a small onion, and a pound +of beef; grate the inside of three French rolls, and put all these +together, with pepper, salt, soup, and nutmeg, seasoning it to your +taste; add as many eggs as will make it of a proper stiffness, and roll +them into balls.</p> + + +<h3 class="recipe"><a name="Forcemeat_No_2" id="Forcemeat_No_2"></a><i>Forcemeat.</i> No. 2.</h3> + +<p>Take half a pound of the lean of a leg of veal, with the skin picked +off, cut it into small pieces, and mince it very small; shred very fine +a pound of beef-suet and grate a nutmeg into both; beat half as much +mace into it with cloves, pepper, and salt, a little rosemary, thyme, +sweet marjoram, and winter savory. Put all these to the meat in a +mortar, and beat all together, till it is smooth and will work easily +with your hands, like paste. Break two new laid eggs to some white bread +crumbs, and make them into a paste with your hands, frying it in butter. +If you choose, leave out the herbs.</p> + +<p><span class='pagenum'><a name="Page_113" id="Page_113">[113]</a></span></p> + + +<h3 class="recipe"><a name="Forcemeat_No_3" id="Forcemeat_No_3"></a><i>Forcemeat.</i> No. 3.</h3> + +<p>A pound of veal, full its weight in beef suet, and a bit of bacon, shred +all together; beat it in a mortar very fine; season with sweet-herbs, +pepper, and salt. When you roll it up to fry, add the yolks of two or +three eggs to bind it; you may add oysters or marrow.</p> + + +<h3 class="recipe"><a name="Fricandeau" id="Fricandeau"></a><i>Fricandeau.</i></h3> + +<p>Take a piece of veal next to the udder; separate the skin, and flatten +the meat on a clean cloth; make slits in the bottom part, that it may +soak up seasoning, and lard the top very thick and even. Take a stewpan +that will receive the veal without confining it; put at the bottom three +carrots cut in slices, two large onions sliced, a bunch of parsley, the +roots cut small, a little mace, pepper, thyme, and a bay-leaf; then lay +some slices of very fat bacon, so as entirely to cover the vegetables, +and make a pile of bacon in the shape of a tea-cup. Lay the veal over +this bacon; powder a little salt over it; then put sufficient broth, and +some beef jelly, lowered with warm water, to cover the bottom of the +stewpan without reaching the veal. Lay a quantity of fine charcoal hot +on the cover of the pan, keeping a very little fire beneath; as soon as +it begins to boil, remove the stewpan, and place it over a very slow and +equal fire for three hours and a half, removing the fire from the top; +baste it frequently with liquor. When it has stewed the proper time, try +if it is done by putting in a skewer, which will then go, in and out +easily. Put a great quantity of fire again on the top of the stewpan +till the bacon of the larding becomes quite firm; next remove the veal, +and keep it near the fire; reduce the liquor to deep rich gravy to glaze +it, which pour over the top only where it is larded; and, when it is +served, put the fricandeau in a dish, and the puré of spinach, which is +to be ready according to the receipt given in the proper place, (See +<a href="#Spinach_to_stew">Spinach to stew</a>,) to lay round the dish.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_1" id="Ham_to_cure_No_1"></a><i>Ham, to cure.</i> No. 1.</h3> + +<p>Take a ham of young pork; sprinkle it with salt, and let it lie +twenty-four hours. Having wiped it very dry, rub it well with a pound of +coarse brown sugar, a pound of juniper berries, a quarter of a pound of +saltpetre, half a pint of bay salt, and three pints of common salt, +mixed together, and dried in an iron pot over the fire, stirring them +the whole time. After this, take it off the fire, when boiled, and let +it lie in an earthen glazed pan three weeks, but it must be often turned +in the time, and basted with the brine in which it lies. Then hang it up +till it has done dripping; and dry it in a chimney with deal saw-dust +and juniper berries.</p> + +<p><span class='pagenum'><a name="Page_114" id="Page_114">[114]</a></span></p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_2" id="Ham_to_cure_No_2"></a><i>Ham, to cure.</i> No. 2.</h3> + +<p>For two hams, take half a pound of bay salt, two ounces of saltpetre, +two ounces of sal prunella, half a pound of brown sugar, half a pound of +juniper berries, half a pound of common salt; beat them all, and boil +them in two quarts of strong beer for half an hour very gently. Leave +out one ounce of saltpetre to rub the hams over-night. Put them into the +pickle, and let them lie a month or five weeks, basting them every day. +Pickle in the winter, and dry in wood smoke; let them hang up the +chimney a fortnight.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_3" id="Ham_to_cure_No_3"></a><i>Ham, to cure.</i> No. 3.</h3> + +<p>Hang up a ham two days; beat it well on the fleshy side with a +rollingpin; rub in an ounce of saltpetre, finely powdered, and let it +lie a day. Then mix together an ounce of sal prunella with two large +handfuls of common salt, one handful of bay salt, and a pound of coarse +sugar, and make them hot in a stewpan. While hot, rub it well in with +two handfuls more of common salt; then let it lie till it melts to +brine. Turn the meat twice every day for three weeks, and dry it like +bacon.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_the_Thorpe_way_No_4" id="Ham_to_cure_the_Thorpe_way_No_4"></a><i>Ham, to cure—the Thorpe way.</i> No. 4.</h3> + +<p>The following are the proportions for two hams, or pigs’ faces: Boil one +pound of common salt, three ounces of bay salt, two ounces and a half of +saltpetre, and one pound of the coarsest brown sugar, in a quart of +strong old beer. When this pickle is cold, well rub the hams or faces +with it every day for a fortnight. Smoke them with horse litter for two +hours; then hang them to dry in a chimney where wood is burned for a +fortnight, after which, hang them in a dry place till wanted for use. +They are not so good if used under eight months or after a year old.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_5" id="Ham_to_cure_No_5"></a><i>Ham, to cure.</i> No. 5.</h3> + +<p>For one large ham take one pound of coarse sugar, one pound common salt, +a quarter of a pound of saltpetre, and two ounces of bay salt, boiled in +a quart of strong ale, or porter. When cold put it to your ham; and let +it lie in the pickle three weeks, turning the ham every day.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_6" id="Ham_to_cure_No_6"></a><i>Ham, to cure.</i> No. 6.</h3> + +<p>Put two ounces of sal prunella, a pound of bay salt, four pounds of +white salt, a pound of brown sugar, half a pound of saltpetre, to one +gallon of water; boil it a quarter of an hour, keeping, it well skimmed, +and, when cold, pour it from the sediment into the vessel in which you +steep, and let the hams remain in the pickle about a month; the tongues +a fortnight.<span class='pagenum'><a name="Page_115" id="Page_115">[115]</a></span> In the same manner Dutch beef may be made by letting it +lie in the pickle for a month, and eight or ten days for collared beef; +dry them in a stove or chimney. Tongues may be cured in the same manner.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_7" id="Ham_to_cure_No_7"></a><i>Ham, to cure.</i> No 7.</h3> + +<p>Four gallons of spring water, two pounds of bay salt, half a pound of +common salt, two pounds of treacle, to be boiled a quarter of an hour, +skimmed well, and poured hot on the hams. Let them be turned in the +pickle every day, and remain three weeks or a month; tongues may be +cured in the same way.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_8" id="Ham_to_cure_No_8"></a><i>Ham, to cure.</i> No. 8.</h3> + +<p>One ounce of pepper, two of saltpetre, one pound of bay salt, one ounce +of sal prunella, one pound of common salt. Rub these in well, and let +the ham lie a week after rubbing; then rub over it one pound of treacle +or coarse sugar. Let it lie three weeks longer; take it up, steep it +twenty-four hours in cold water, and then hang it up.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_9" id="Ham_to_cure_No_9"></a><i>Ham, to cure.</i> No. 9.</h3> + +<p>One pound of common salt, half a pound of bay salt, four ounces of +saltpetre, two ounces of black pepper; mix them together, and rub the +ham very well for four days, until the whole is dissolved. Then take one +pound and a half of treacle and rub on, and let it lie in the pickle one +month; turning it once a day. When you dress it, let the water boil +before you put it in.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_10" id="Ham_to_cure_No_10"></a><i>Ham, to cure.</i> No. 10.</h3> + +<p>Into four gallons of water put one pound and a half of the coarsest +sugar, two ounces of saltpetre, and six pounds of common salt; boil it, +carefully taking off the scum till it has done rising; then let it stand +till cold. Having put the meat into the vessel in which you intend to +keep it, pour on the liquor till it is quite covered. If you wish to +keep the meat for a long time, it will be necessary once in two or three +months to boil the pickle over again, clearing off the scum as it rises, +and adding, when boiling, a quarter of a pound of sugar, half a pound of +salt, and half an ounce of saltpetre; in this way the pickle will keep +good for a year. When you take the meat out of the pickle, dry it well +before it is smoked. Hams from fifteen to twenty pounds should lie in +pickle twenty-four days; small hams and tongues, fifteen days; a small +piece of beef about the same time. Hams and beef will not do in the same +pickle together. After the hams are taken out, the pickle must be boiled +again before the beef is put in.</p> + +<p>The same process may be used for beef and tongues.</p> + +<p><span class='pagenum'><a name="Page_116" id="Page_116">[116]</a></span></p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_11" id="Ham_to_cure_No_11"></a><i>Ham, to cure.</i> No. 11.</h3> + +<p>Mix one pound and a half of salt, one pound and a half of coarse sugar, +and one ounce of saltpetre, in one quart of water; set it on the fire, +and keep stirring the liquor till it boils. Skim it. When boiled about +five minutes take it off, and pour it boiling hot on the leg of pork, +which, if not quite covered, must be turned every day. Let it remain in +the pickle one month; then hang it in the chimney for six weeks. These +proportions will cure a ham of sixteen pounds. When the ham is taken out +of the pickle, the liquor may be boiled up again and poured boiling hot +upon pigs’ faces. After that boil again, and pour it cold upon a piece +of beef, which will be excellent. It will then serve cold for pigs’ or +sheep’s tongues, which must be well washed and rubbed in a little of the +liquor and left in the remainder.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_12" id="Ham_to_cure_No_12"></a><i>Ham, to cure.</i> No. 12.</h3> + +<p>Take a ham of fifteen pounds, and wash it well with a quarter of a pint +of vinegar, mixed with a quarter of a pound of the coarsest sugar. Next +morning rub it well with three quarters of a pound of bay salt rolled, +on the lean part; baste it often every day for fourteen days, and hang +it up to dry.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_13" id="Ham_to_cure_No_13"></a><i>Ham, to cure.</i> No. 13.</h3> + +<p>Three ounces of saltpetre, bay salt and brown sugar two ounces of each, +a small quantity of cochineal; mix them all together, and warm them over +the fire. Rub the hams well with it, and cover them over with common +salt.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_14" id="Ham_to_cure_No_14"></a><i>Ham, to cure.</i> No. 14.</h3> + +<p>Take a quantity of spring water sufficient to cover the meat you design +to cure; make the pickle with an equal quantity of bay salt and common +salt; add to a pound of each one pound of coarse brown sugar, one ounce +of saltpetre, and one ounce of petre-salt; let the pickle be strong +enough to bear an egg. If you design to eat the pork in a month or six +weeks, it is best not to boil the pickle; if you intend it for the year, +the pickle must be boiled and skimmed well until it is perfectly clear; +let it be quite cold before you use it. Rub the meat that is to be +preserved with some common salt, and let it lie upon a table sloping, to +drain out all the blood; wipe it very dry with a coarse cloth before you +put it into the pickle. The proportion of the pickle may be this: four +pounds of common salt, four pounds of bay salt, three pounds of coarse +sugar, two ounces of saltpetre, and two ounces of petre-salt, with a +sufficient quantity of spring water to cover what you do, boiled as +directed<span class='pagenum'><a name="Page_117" id="Page_117">[117]</a></span> above. Let the hams lie about six weeks in the pickle, and +then send them to be smoked. Beef, pork, and tongues, may be cured in +the same manner: ribs of beef done in this way are excellent.</p> + + +<h3 class="recipe"><a name="Ham_to_cure_No_15" id="Ham_to_cure_No_15"></a><i>Ham, to cure.</i> No. 15.</h3> + +<p>Wash the ham clean; soak it in pump water for an hour; dry it well, and +rub into it the following composition: saltpetre two ounces, bay salt +nine ounces, common salt four ounces, lump sugar three ounces; but first +beat them separately into a fine powder; mix them together, dry them +before the fire, and then rub them into the ham, as hot as the hand can +bear it. Then lay the ham sloping on a table; put on it a board with +forty or fifty pounds weight; let it remain thus for five days; then +turn it, and, if any of the salt is about it, rub it in, and let it +remain with the board and weight on it for five days more; this done rub +off the salt, &c. When you intend to smoke it, hang the ham in a sugar +hogshead, over a chaffing-dish of wood embers; throw on it a handful of +juniper-berries, and over that some horse-dung, and cover the cask with +a blanket. This may be repeated two or three times the same day, and the +ham may be taken out of the hogshead the next morning. The quantity of +salt here specified is for a middle sized ham. There should not be a +hole cut in the leg, as is customary, to hang it up by, nor should it be +soaked in brine. Hams thus cured will keep for three months without +smoking, so that the whole quantity for the year may be smoked at the +same time. The ham need not be soaked in water before it is used, but +only washed clean. Instead of a chaffing-dish of coals to smoke the +hams, make a hole in the ground, and therein put the fire; it must not +be fierce: be sure to keep the mouth of the hogshead covered with a +blanket to retain the smoke.</p> + + +<h3 class="recipe"><a name="Westphalia_Ham_to_cure_No_1" id="Westphalia_Ham_to_cure_No_1"></a><i>Westphalia Ham, to cure.</i> No. 1.</h3> + +<p>Cut a leg of pork to the shape of a Westphalia ham; salt it, and set it +on the fire in a skillet till dry, and put to it two ounces of saltpetre +finely beaten. The salt must be put on as hot as possible. Let it remain +a week in the salt, and then hang it up in the chimney for three weeks +or a month. Two ounces of saltpetre will be sufficient for the quantity +of salt required for one ham.</p> + + +<h3 class="recipe"><a name="Westphalia_Ham_to_cure_No_2" id="Westphalia_Ham_to_cure_No_2"></a><i>Westphalia Ham, to cure.</i> No. 2.</h3> + +<p>Let the hams be very well pricked with a skewer on the wrong side, +hanging them in an airy place as long as they will keep sweet, and with +a gallon of saltpetre make a pickle,<span class='pagenum'><a name="Page_118" id="Page_118">[118]</a></span> and keep stirring it till it will +bear an egg; boil and skim it and put three pounds of brown sugar to it. +Let the hams lie about a month in this pickle, which must be cold when +they are put in; turn them every day; dry them with saw-dust and +charcoal. The above is the quantity that will do for six hams.</p> + + +<h3 class="recipe"><a name="Westphalia_Ham_to_cure_No_3" id="Westphalia_Ham_to_cure_No_3"></a><i>Westphalia Ham, to cure.</i> No. 3.</h3> + +<p>Rub every ham with four ounces of saltpetre. Next day put bay salt, +common salt, and coarse sugar, half a pound of each, into a quart of +stale strong beer, adding a small quantity of each of these ingredients +for every ham to be made at that time. Boil this pickle, and pour it +boiling hot over every ham. Let them lie a fortnight in it, rubbing them +well and turning them twice a day. Then smoke the ham for three days and +three nights over a fire of saw-dust and horse-litter, fresh made from +the stable every night; after which smoke them for a fortnight over a +wood fire like other bacon.</p> + + +<h3 class="recipe"><a name="Westphalia_Ham_to_cure_No_4" id="Westphalia_Ham_to_cure_No_4"></a><i>Westphalia Ham, to cure.</i> No. 4.</h3> + +<p>For two hams the following proportions may be observed: wash your hams +all over with vinegar, and hang them up for two or three days. Take one +pound and a half of the brownest sugar, two ounces of saltpetre, two +ounces of bay salt, and a quart of common salt; mix them together; heat +them before the fire as hot as you can bear your hand in, and rub it +well into the hams before the fire, till they are very tender. Lay them +in a tub made long for that purpose, or a butcher’s tray, that will hold +them both, one laid one way and the other the contrary way, and strew +the remainder of the ingredients over them. When the salt begins to +melt, add a pint of vinegar, and let them lie three weeks, washing them +with the liquor and turning them every day. Dry them in saw-dust smoke; +hang them in a cellar; and if they mould it will do them no harm, as +these hams require damp and not extreme driness. Juniper-berries thrown +into the fire at which they are smoked greatly improve their flavour.</p> + + +<h3 class="recipe"><a name="Westphalia_Ham_to_cure_No_5" id="Westphalia_Ham_to_cure_No_5"></a><i>Westphalia Ham, to cure.</i> No. 5.</h3> + +<p>One pound of common salt, one pound of bay salt, four ounces of +saltpetre, two ounces of black pepper; pound them separately, then mix +them, and rub the ham very well until the whole is used. Rub one pound +of treacle on them; lay them in the pickle one month, turning them every +day. The quantity here specified will do for two hams. Before you hang +them up, steep them in a pail of water for twelve hours.</p> + +<p><span class='pagenum'><a name="Page_119" id="Page_119">[119]</a></span></p> + + +<h3 class="recipe"><a name="Westphalia_Ham_to_cure_No_6" id="Westphalia_Ham_to_cure_No_6"></a><i>Westphalia Ham, to cure.</i> No. 6.</h3> + +<p>Make a good brine of salt and water, sufficiently strong to bear an egg; +boil and skim it clean, and when quite cold rub the meat with sal +prunella and saltpetre mixed together. Put it in a vessel, and pour your +brine into it; and, when the ham has been in the brine about fourteen +days, take it out, drain it, and boil the brine, putting in a little +salt, and letting it boil till clear. Skim it, and when cold put in your +ham, rubbing it over with saltpetre, &c. as you did at first. Then let +your ham again lie in the brine for three weeks longer; afterwards rub +it well with bran, and have it dried by a wood fire.</p> + + +<h3 class="recipe"><a name="English_Hams_to_make_like_Westphalia_No_1" id="English_Hams_to_make_like_Westphalia_No_1"></a><i>English Hams, to make like Westphalia.</i> No. 1.</h3> + +<p>Cut your legs of pork like hams; beat them well with a wooden mallet, +till they are tender, but great care must be taken not to crack or break +the skin, or the hams will be spoiled. To three hams take half a peck of +salt, four ounces of saltpetre, and five pounds of coarse brown sugar; +break all the lumps, and mix them well together. Rub your hams well with +this mixture, and cover them with the rest. Let them lie three days; +then hang them up one night, and put as much water to the salt and sugar +as you think will cover them; the pickle must be strong enough to bear +an egg: boil and strain it, and, when it is cold, pack your hams close, +and cover them with the pickle at least an inch and half above their +tops. Let them lie for a fortnight; then hang them up one night; the +next day rub them well with bran, and hang them in the chimney of a +fire-place in which turf, wood, or sawdust is burned. If they are small +they will be dry enough in a fortnight; if large, in two or three days +more. Then hang them up against a wall near a fire, and not in a damp +place. Tongues may be cured in the same manner, and ribs of beef may be +put in at the same time with the hams. You must let the beef lie in the +pickle three weeks, and take it out when you want to boil it without +drying it.</p> + + +<h3 class="recipe"><a name="English_Hams_to_make_like_Westphalia_No_2" id="English_Hams_to_make_like_Westphalia_No_2"></a><i>English Hams, to make like Westphalia.</i> No. 2.</h3> + +<p>Cut off with the legs of young well grown porkers part of the flesh of +the hind loin; lay them on either side in cloths, and press out the +remaining blood and moisture, laying planks on them with heavy weights, +which bring them into form; then salt them well with common salt and +sugar finely beaten, and lay them in troughs one upon another, pressed +closely down and covered with hyssop. Let them remain thus for a +fortnight; then pass through the common salt, and with saltpetre rub +them well over, which may be continued three or four days,<span class='pagenum'><a name="Page_120" id="Page_120">[120]</a></span> till they +soak. Take them out, and hang them in a close barn or smoke-loft; make a +moderate fire under them, if possible of juniper-wood, and let them hang +to sweat and dry well. Afterwards hang them up in a dry and airy place +to the wind for three or four days, which will remove the ill scent left +by the smoke; and wrap them up in sweet hay. To dress them, put them +into a kettle of water when it boils; keep them well covered till they +are done, and very few can distinguish them from the true Westphalia.</p> + + +<h3 class="recipe"><a name="English_Hams_to_make_like_Westphalia_No_3" id="English_Hams_to_make_like_Westphalia_No_3"></a><i>English Hams, to make like Westphalia.</i> No. 3.</h3> + +<p>Take a ham of fifteen or eighteen pounds weight, two ounces of +saltpetre, one pound of coarse sugar, one ounce of petre-salt, one ounce +of bay salt, and one ounce of sal prunella, mixed with common salt +enough to cover the ham completely. Turn your ham every other day, and +let it remain in salt for three weeks. Take it out, rub a little bran +over it, and dry it in a wood fire chimney, where a constant fire is +kept: it will be fit for eating in a month. The quantity of the above +ingredients must be varied according to the size of your ham. Before you +dress it soak it over-night in water.</p> + +<p>Hams from bacon pigs are better than pork. An onion shred small gives it +a good flavour.</p> + + +<h3 class="recipe"><a name="Green_Hams" id="Green_Hams"></a><i>Green Hams.</i></h3> + +<p>Salt a leg of pork as for boiling, with a little saltpetre to <a name="corr17" id="corr17"></a>make it +red. Let it lie three weeks in salt, and then hang for a month or six +weeks; but if longer it is of no consequence. When boiled, stuff with +young strawberry leaves and parsley, which must be particularly well +washed or they will be gritty.</p> + + +<h3 class="recipe"><a name="Ham_to_prepare_for_dressing_without_soaking" id="Ham_to_prepare_for_dressing_without_soaking"></a><i>Ham, to prepare for dressing without soaking.</i></h3> + +<p>Put the ham into a coarse sack well tied up, or sew it up in a cloth. +Bury it three feet under ground in good mould; there let it remain for +three or four days at least. This is an admirable way. The ham eats much +mellower and finer than when soaked.</p> + + +<h3 class="recipe"><a name="Ham_to_dress" id="Ham_to_dress"></a><i>Ham, to dress.</i></h3> + +<p>Boil the ham for two hours; take it out and trim it neatly all round; +prepare in a stewpan some thin slices of veal, so as to cover the +bottom; add to it two bunches of carrots sliced, six large onions, two +cloves, two bunches of parsley, a tea-spoonful of cayenne pepper, a pint +of beef jelly, a bottle of white wine, and three pints of boiling water. +Place the ham in<span class='pagenum'><a name="Page_121" id="Page_121">[121]</a></span> the stewpan, and let it boil an hour and three +quarters; then serve it immediately without sauce, preserving the sauce +for other use.</p> + + +<h3 class="recipe"><a name="Ham_to_roast" id="Ham_to_roast"></a><i>Ham, to roast.</i></h3> + +<p>Tie or sew up the ham in a coarse cloth, put it into a sack, and bury it +three or four feet under ground, for three or four days before you dress +it. Wash it in warm water, pare it, and scrape the rind. Spit and lay it +down to roast. Into a broad stewpan put a pint of white wine, a quart of +good broth, half a pint of the best vinegar, two large onions sliced, a +blade of mace, six cloves, some pepper, four bay-leaves, some sweet +basil, and a sprig of thyme. Let all these have a boil; and set the +liquor under the ham, and baste very frequently with it. When the ham is +roasted, take up the pan; skim all the fat off; pour the liquor through +a fine sieve; then take off the rind of the ham, and beat up the liquor +with a bit of butter; put this sauce under, and serve it.</p> + + +<h3 class="recipe"><a name="Ham_entree_of" id="Ham_entree_of"></a><i>Ham, entrée of.</i></h3> + +<p>Cut a dozen slices of ham; take off the fat entirely; fry them gently in +a little butter. Have a good brown rich sauce of gravy; and serve up +hot, with pieces of fried bread, cut of a semicircular shape, of the +same size as the pieces of ham, and laid between them.</p> + + +<h3 class="recipe"><a name="Ham_toasts" id="Ham_toasts"></a><i>Ham toasts.</i></h3> + +<p>Cut slices of dressed ham, and thin slices of bread, or French roll, of +the same shape; fry it in clarified butter; make the ham hot in cullis, +or good gravy, thickened with a little floured butter. Dish the slices +of ham on the toast; squeeze the juice of a Seville orange into the +sauce; add a little pepper and salt; and pour it over them.</p> + + +<h3 class="recipe"><a name="Ham_and_Chicken_to_pot" id="Ham_and_Chicken_to_pot"></a><i>Ham and Chicken, to pot. Mrs. Vanbrugh’s receipt.</i></h3> + +<p>Put a layer of ham, then another of the white part of chicken, just as +you would any other potted meat, into a pot. When it is cut out, it will +shew a very pretty stripe. This is a delicate way of eating ham and +chicken.</p> + + +<h3 class="recipe"><a name="Another_Ham_and_Chicken_to_pot" id="Another_Ham_and_Chicken_to_pot"></a><i>Another way.</i></h3> + +<p>Take as much lean of a boiled ham as you please, and half the quantity +of fat; cut it as thin as possible; beat it very fine in a mortar, with +a little good oiled butter, beaten mace, pepper, and salt; put part of +it into a china pot. Then beat the white part of a fowl with a very +little seasoning to qualify the ham. Put a layer of chicken, then one of +ham, then another of chicken at the top; press it hard down, and, when +it is cold,<span class='pagenum'><a name="Page_122" id="Page_122">[122]</a></span> pour clarified butter over it. When you send it to table in +the pot, cut out a thin slice in the form of half a diamond, and lay it +round the edge of the pot.</p> + + +<h3 class="recipe"><a name="Herb_sandwiches" id="Herb_sandwiches"></a><i>Herb sandwiches.</i></h3> + +<p>Take twelve anchovies, washed and cleaned well, and chopped very fine; +mix them with half a pound of butter; this must be run through a sieve, +with a wooden spoon. With this, butter bread, and make a salad of +tarragon and some chives, mustard and cress, chopped very small, and put +them upon the bread and butter. Add chicken in slices, if you please, or +hard-boiled eggs.</p> + + +<h3 class="recipe"><a name="Hogs_Puddings_Black_No_1" id="Hogs_Puddings_Black_No_1"></a><i>Hog’s Puddings, Black.</i> No. 1.</h3> + +<p>Steep oatmeal in pork or mutton broth, of milk; put to it two handfuls +of grated bread, a good quantity of shred herbs, and some pennyroyal: +season with salt, pepper, and ginger, and other spices if you please; +and to about three quarts of oatmeal put two pounds of beef suet shred +small, and as much hog suet as you may think convenient. Add blood +enough to make it black, and half a dozen eggs.</p> + + +<h3 class="recipe"><a name="Hogs_Puddings_Black_No_2" id="Hogs_Puddings_Black_No_2"></a><i>Hog’s Puddings, Black.</i> No. 2.</h3> + +<p>To three or four quarts of blood, strained through a sieve while warm, +take the crumbs of twelve-pennyworth of bread, four pounds of beef suet +not shred too fine, chopped parsley, leeks, and beet; add a little +powdered marjoram and mint, half an ounce of black pepper, and salt to +your taste. When you fill your skins, mix these ingredients to a proper +thickness in the blood; boil them twenty minutes, pricking them as they +rise with a needle to prevent their bursting.</p> + + +<h3 class="recipe"><a name="Hogs_Puddings_Black_No_3" id="Hogs_Puddings_Black_No_3"></a><i>Hog’s Puddings, Black.</i> No. 3.</h3> + +<p>Steep a pint of cracked oatmeal in a quart of milk till tender; add a +pound of grated bread, pennyroyal, leeks, a little onion cut small, +mace, pepper, and salt, to your judgment. Melt some of the leaf of the +fat, and cut some of the fat small, according to the quantity made at +once; and add blood to make the ingredients of a proper consistence.</p> + + +<h3 class="recipe"><a name="Hogs_Puddings_White_No_1" id="Hogs_Puddings_White_No_1"></a><i>Hog’s Puddings, White.</i> No. 1.</h3> + +<p>Take the pith of an ox, and lay it in water for two days, changing the +water night and morning. Then dry the pith well in a cloth, and, having +scraped off all the skin, beat it well; add a little rose-water till it +is very fine and without lumps. Boil a quart or three pints of cream, +according to the quantity of<span class='pagenum'><a name="Page_123" id="Page_123">[123]</a></span> pith, with such spices as suit your taste: +beat a quarter of a pound of almonds and put to the cream. When it is +cold, rub it through a hair sieve; then put the pith to it, with the +yolks of eight or nine eggs, some sack, and the marrow of four bones +shred small; some sweetmeats if you like, and sugar to your taste: if +marrow cannot be procured suet will do. The best spices to put into the +cream are nutmeg, mace, and cinnamon; but very little of the last.</p> + + +<h3 class="recipe"><a name="Hogs_Puddings_White_No_2" id="Hogs_Puddings_White_No_2"></a><i>Hog’s Puddings, White.</i> No. 2.</h3> + +<p>Take a quart of cream and fourteen eggs, leaving out half the whites; +beat them but a little, and when the cream boils up put in the eggs; +keep them stirring on a gentle fire till the whole is a thick curd. When +it is almost cold, put in a pound of grated bread, two pounds of suet +shred small, having a little salt mixed with it, half a pound of almonds +well beaten in orange-flower water, two nutmegs grated, some citron cut +small, and sugar to your taste.</p> + + +<h3 class="recipe"><a name="Hogs_Puddings_White_No_3" id="Hogs_Puddings_White_No_3"></a><i>Hog’s Puddings, White.</i> No. 3.</h3> + +<p>Take two pounds of grated bread; one pint and a half of cream; two +pounds of beef suet and marrow; half a pound of blanched almonds, beat +fine with a gill of brandy; a little rose-water; mace, cloves, and +nutmeg, pounded, a quarter of an ounce; half a pound of currants, well +picked and dried; ten eggs, leaving out half the whites; mix all these +together, and boil them half an hour.</p> + + +<h3 class="recipe"><a name="Kabob" id="Kabob"></a><i>Kabob, an India ragout.</i></h3> + +<p>This dish may be made of any meat, but mutton is the best. Take a slice +from a tender piece, not sinewy, a slice of ginger, and a slice of +onion, put them on a silver skewer alternately, and lay them in a +stewpan, in a little plain gravy. This is the kabob. Take rice and split +peas, twice as much rice as peas; boil them thoroughly together, +coloured with a little turmeric, and serve them up separately or +together. The ginger must be steeped over-night, that you may be able to +cut it.</p> + + +<h3 class="recipe"><a name="Another_Kabob" id="Another_Kabob"></a><i>Another way.</i></h3> + +<p>To make the kabob which is usually served up with pilaw, take a lean +piece of mutton, and leave not a grain of fat or skin upon it; pound it +in a mortar as for forcemeat; add half a clove of garlic and a spoonful +or more of curry-powder, according to the size of the piece of meat, and +the yolk of an<span class='pagenum'><a name="Page_124" id="Page_124">[124]</a></span> egg. Mix all well together; make it into small cakes; +fry it of a light brown, and put it round the pilaw.</p> + + +<h3 class="recipe"><a name="Leg_of_Lamb_to_boil" id="Leg_of_Lamb_to_boil"></a><i>Leg of Lamb, to boil.</i></h3> + +<p>Divide the leg from the loin of a hind quarter of lamb; slit the skin +off the leg, and cut out the flesh of one side of it, and chop this +flesh very small; add an equal quantity of shred beef suet and some +sweet-herbs shred small; season with nutmeg, pepper, and salt; break +into it two eggs. Mix all well together, put it into the leg, sew it up, +and boil it. Chop the loin into steaks, and fry them, and, when the leg +is boiled enough, lay the steaks round it. Take some white wine, +anchovies, nutmeg, and a quarter of a pound of butter; thicken with the +yolks of two eggs; pour it upon the lamb, and so serve it up. Boil your +lamb in a cloth.</p> + + +<h3 class="recipe"><a name="Leg_of_Lamb_with_forcemeat" id="Leg_of_Lamb_with_forcemeat"></a><i>Leg of Lamb, with forcemeat.</i></h3> + +<p>Slit a leg of lamb on the wrong side, and take out as much meat as +possible, without cutting or cracking the outward skin. Pound this meat +well with an equal weight of fresh suet: add to this the pulp of a dozen +large oysters, and two anchovies boned and clean washed. Season the +whole with salt, black-pepper, mace, a little thyme, parsley, and +shalot, finely shred together; beat them all thoroughly with the yolks +of three eggs, and, having filled the skin tight with this stuffing, sew +it up very close. Tie it up to the spit and roast it. Serve it with any +good sauce.</p> + + +<h3 class="recipe"><a name="Shoulder_of_Lamb_grilled" id="Shoulder_of_Lamb_grilled"></a><i>Shoulder of Lamb, grilled.</i></h3> + +<p>Half roast, then score, and season it with pepper, salt, and cayenne. +Broil it; reserve the gravy carefully; pass it through a sieve to take +off all fat. Mix with it mushroom and walnut ketchup, onion, the size of +a nut, well bruised, a little chopped parsley, and some of the good +jelly reserved for sauces. Put a good quantity of this sauce; make it +boil, and pour it boiling hot on the lamb when sent to table.</p> + + +<h3 class="recipe"><a name="Lamb_to_ragout" id="Lamb_to_ragout"></a><i>Lamb, to ragout.</i></h3> + +<p>Roast a quarter of lamb, and when almost done dredge it well with grated +bread, which must be put into the dish you serve it up in; take veal +cullis, salt, pepper, anchovy, and lemon juice; warm it, lay the lamb in +it, and serve it up.</p> + + +<h3 class="recipe"><a name="Lamb_to_fricassee" id="Lamb_to_fricassee"></a><i>Lamb, to fricassee.</i></h3> + +<p>Cut the hind quarter of lamb into thin slices, and season them with +spice, sweet-herbs, and a shalot; fry and toss them up in<span class='pagenum'><a name="Page_125" id="Page_125">[125]</a></span> some strong +broth, with balls and palates, and a little brown gravy to thicken it.</p> + + +<h3 class="recipe"><a name="Miscellaneous_directions_respecting_Meat" id="Miscellaneous_directions_respecting_Meat"></a><i>Miscellaneous directions respecting Meat.</i></h3> + +<p>A leg of veal, the fillet without bone, the knuckle for steaks, and a +pie; bone of fillet and knuckle for soup.—Shoulder of veal, knuckle cut +off for soup.—Breast of veal, thin end stews, or re-heats as a +stew.—Half a calf’s head boils, then hashes, with gravy from the +bones.—For mock turtle soup, neats’ feet instead of calf’s head, that +is, two calves’ feet and two neats’ feet.—Giblets of all poultry make +gravy.—Ox-cheek, for soup and kitchen.—Rump of beef cut in two, thin +part roasted, thick boiled: or steaks and one joint, the bone for +soup.—The trimmings of many joints will make gravy.—To boil the meat +white, well flour the joint and the cloth it is boiled in, not letting +any thing be boiled with it, and frequently skimming the grease.—Lamb +chops fried dry and thin make a neat dish, with French beans in cream +round them. A piece of veal larded in white celery sauce, to answer the +chops.—Dressed meat, chopped fine, with a little forcemeat, and made +into balls about the size of an egg, browned and fried dry, and sent up +without any sauce.—Sweetbreads larded in white celery sauce.—To remove +taint in meat, put the joint into a pot with water, and, when it begins +to boil, throw in a few red clear cinders, let them boil together for +two or three minutes, then take out the meat, and wipe it dry.—To keep +hams, when they are cured for hanging up, tie them in brown paper bags +tight round the hocks to exclude the flies, which omission occasions +maggots.—Ginger, where spice is required, is very good in most things.</p> + + +<h3 class="recipe"><a name="Meat_general_rule_for_roasting_and_boiling" id="Meat_general_rule_for_roasting_and_boiling"></a><i>Meat, general rule for roasting and boiling.</i></h3> + +<p>The general rule for roasting and boiling meat is as follows: fifteen +minutes to a pound in roasting, twenty minutes to a pound in boiling.</p> + +<p>On no account whatever let the least drop of water be poured on any +roast meat; it soddens it, and is a bad contrivance to make gravy, which +is, after all, no gravy, and totally spoils the meat.</p> + + +<h3 class="recipe"><a name="Meat_half-roasted_or_under-done" id="Meat_half-roasted_or_under-done"></a><i>Meat, half-roasted or under-done.</i></h3> + +<p>Cut small pieces, of the size of a half-crown, of half-roasted mutton, +and put them into a saucepan with half a pint of red wine, the same +quantity of gravy, one anchovy, a little shalot, whole pepper, and salt; +let them stew a little; then put in the<span class='pagenum'><a name="Page_126" id="Page_126">[126]</a></span> meat with a few capers, and, +when thoroughly hot, thicken with butter rolled in flour.</p> + + +<h3 class="recipe"><a name="Mustard_to_make" id="Mustard_to_make"></a><i>Mustard, to make.</i></h3> + +<p>Mix three table-spoonfuls of mustard, one of salt, and cold spring water +sufficient to reduce it to a proper thickness.</p> + + +<h3 class="recipe"><a name="Chine_of_Mutton_to_roast" id="Chine_of_Mutton_to_roast"></a><i>Chine of Mutton, to roast.</i></h3> + +<p>Let the chine hang downward, and raise the skin from the bone. Take +slices of lean gammon of bacon, and season it with chives, parsley, and +white pepper; spread them over the chine, and lay the bacon upon them. +Turn the skin over them, and tie it up; cover with paper, and roast. +When nearly done, dredge with crumbs of bread, and serve up, garnishing +with mutton cutlets.</p> + + +<h3 class="recipe"><a name="Mutton_chops_to_stew" id="Mutton_chops_to_stew"></a><i>Mutton chops, to stew.</i></h3> + +<p>Put them in a stewpan, with an onion, and enough cold water to cover +them; when come to a boil, skim and set them over a very slow fire till +tender; perhaps about three quarters of an hour.</p> + +<p>Turnips may be boiled with them.</p> + + +<h3 class="recipe"><a name="Mutton_cutlets" id="Mutton_cutlets"></a><i>Mutton cutlets.</i></h3> + +<p>Cut a neck of mutton into cutlets; beat it till very tender; wash it +with thick melted butter, and strew over the side which is buttered some +sweet-herbs, chopped small, with grated bread, a little salt, and +nutmeg. Lay it on a gridiron over a charcoal fire, and, turning it, do +the same to that side as the other. Make sauce of gravy, anchovies, +shalots, thick butter, a little nutmeg, and lemon.</p> + + +<h3 class="recipe"><a name="Mutton_cutlets_with_onion_sauce" id="Mutton_cutlets_with_onion_sauce"></a><i>Mutton cutlets, with onion sauce.</i></h3> + +<p>Cut the cutlets very small; trim all round, taking off all the fat; cut +off the long part of the bone; put them into a stewpan, with all the +trimmings that have been cut off, together with one onion cut in slices; +add some parsley, a carrot or two, a pinch of salt, and six +table-spoonfuls of mutton or veal jelly, and let them stew till the +cutlets are of a brown colour all round, but do not let them burn. Take +out the cutlets, drain them in a sieve, and let them cool; then strain +the sauce till it becomes of a fine glaze, and re-warm them. Have ready +some good onion sauce; put it in the middle of the dish; place the +cutlets—eight, if they are small—round it, and serve the glaze with +them; take care it does not touch the onion sauce, but pour it round the +outside part.</p> + +<p><span class='pagenum'><a name="Page_127" id="Page_127">[127]</a></span></p> + + +<h3 class="recipe"><a name="Mutton_hams_to_make" id="Mutton_hams_to_make"></a><i>Mutton hams, to make.</i></h3> + +<p>Cut a hind quarter of mutton like a ham. Take one ounce of saltpetre, +one pound of coarse sugar, and one pound of common salt; mix them +together, and rub the ham well with them. Lay it in a hollow tray with +the skin downward; baste it every day for a fortnight; then roll it in +sawdust, and hang it in wood smoke for a fortnight. Boil and hang it in +a dry place; cut it out in rashers. It does not eat well boiled, but is +delicious broiled.</p> + + +<h3 class="recipe"><a name="Haricot_Mutton" id="Haricot_Mutton"></a><i>Haricot Mutton.</i></h3> + +<p>Take a neck of mutton, and cut it in the same manner as for mutton +chops. When done, lay them in your stewpan, with a blade of mace, some +whole peppercorns, a bunch of sweet-herbs, two onions, one carrot, one +turnip, all cut in slices, and lay them over your mutton. Set your +stewpan over a slow fire, and let the chops stew till they are brown; +turn them, that the other side may be the same. Have ready some good +gravy, and pour on them, and let them stew till they are very tender. +Your ragout must be turnips and carrots cut into dice, and small onions, +all boiled very tender, and well stirred up in the liquor in which your +mutton was stewed.</p> + + +<h3 class="recipe"><a name="Another_Haricot_Mutton" id="Another_Haricot_Mutton"></a><i>Another way.</i></h3> + +<p>Fry mutton chops in butter till they are brown, but not done through. +Lay them flat in a stewpan, and just cover them with gravy. Put in small +onions, whole carrots, and turnips, scooped or cut into shapes; let them +stew very gently for two hours or more. Season the chops before you fry +them with pepper and salt.</p> + + +<h3 class="recipe"><a name="Leg_of_Mutton" id="Leg_of_Mutton"></a><i>Leg of Mutton.</i></h3> + +<p>To give a leg of mutton the taste of mountain meat, hang it up as long +as it will keep fresh; rub it every day with ginger and coarse brown +sugar, leaving it on the meat.</p> + + +<h3 class="recipe"><a name="Leg_of_Mutton_in_the_French_fashion" id="Leg_of_Mutton_in_the_French_fashion"></a><i>Leg of Mutton in the French fashion.</i></h3> + +<p>A leg of mutton thus dressed is a very excellent dish. Pare off all the +skin as neatly as possible; lard the leg with the best lard, and stick a +few cloves here and there, with half a clove of garlic, laid in the +shank. When half roasted, cut off three or four thin pieces, so as not +to disfigure it, about the shank bone; mince these very fine with sage, +thyme, mint, and any other sweet garden herbs; add a little beaten +ginger, very little, three or four grains; as much cayenne pepper, two +spoonfuls of lemon juice, two ladlefuls of claret wine, a few capers, +the yolks of two hard-boiled eggs: stew these in some<span class='pagenum'><a name="Page_128" id="Page_128">[128]</a></span> meat jelly, and, +when thoroughly stewed, pour over your roast, and serve it up. Do not +spare your meat jelly; let the sauce be in generous quantity.</p> + + +<h3 class="recipe"><a name="Leg_of_Mutton_or_Beef_to_hash" id="Leg_of_Mutton_or_Beef_to_hash"></a><i>Leg of Mutton or Beef, to hash.</i></h3> + +<p>Cut small flat pieces of the meat, taking care to pare the skin and +sinews, but leaving as much fat as you can find in the inside of the +leg; season with a little salt and cayenne pepper and a little soup +jelly; put in two whole onions, two bunches of parsley, the same of +thyme, and a table-spoonful of mushroom-powder. Take two or three little +balls of flour and butter, of the size of a nut, to thicken the sauce; +beat it well together; let this simmer a little while; take off the +scum; put in the meat, and let it boil. Serve up hot, with fried bread +round it.</p> + + +<h3 class="recipe"><a name="Another_Leg_of_Mutton_or_Beef_to_hash" id="Another_Leg_of_Mutton_or_Beef_to_hash"></a><i>Another way.</i></h3> + +<p>Take the mutton and cut it into slices, taking off the skin and fat; +beat it well, and rub the dish with garlic; put in the mutton with +water, and season with salt, an onion cut in half, and a bundle of +savoury herbs; cover it, and set it over a stove and stew it. When half +stewed, add a little white wine (say two glasses) three blades of mace, +and an anchovy; stew it till enough done; then take out the onion and +herbs, and put the hash into the dish, rubbing a piece of butter in +flour to thicken it, and serve it up.</p> + + +<h3 class="recipe"><a name="Loin_of_Mutton_to_stew" id="Loin_of_Mutton_to_stew"></a><i>Loin of Mutton, to stew.</i></h3> + +<p>Cut your mutton in steaks, and put it into as much water as will cover +it. When it is skimmed, add four onions sliced and four large turnips.</p> + + +<h3 class="recipe"><a name="Neck_of_Mutton_to_roast" id="Neck_of_Mutton_to_roast"></a><i>Neck of Mutton, to roast.</i></h3> + +<p>Draw the neck with parsley, and then roast it; and, when almost enough, +dredge it with white pepper, salt, and crumbs; serve it with the juice +of orange and gravy.</p> + + +<h3 class="recipe"><a name="Neck_of_Mutton_to_boil" id="Neck_of_Mutton_to_boil"></a><i>Neck of Mutton, to boil.</i></h3> + +<p>Lard a neck of mutton with lemon-peel, and then boil it in salt and +water, with sweet-herbs. While boiling, stew a pint of oysters in their +own liquor, half a pint of white wine, and the like quantity of broth; +put in two or three whole onions and some anchovies, grated nutmeg, and +a little thyme. Thicken the broth with the yolks of four eggs, and dish +it up with sippets. Lay the oysters under the meat, and garnish with +barberries and lemon.</p> + +<p><span class='pagenum'><a name="Page_129" id="Page_129">[129]</a></span></p> + + +<h3 class="recipe"><a name="Neck_of_Mutton_to_fry" id="Neck_of_Mutton_to_fry"></a><i>Neck of Mutton, to fry.</i></h3> + +<p>Take the best end of a neck of mutton, cut it into steaks, beat them +with a rolling-pin, strew some salt on them, and lay them in a +frying-pan: hold the pan over a slow fire that may not burn them: turn +them as they heat, and there will be gravy enough to fry them in, till +they are half done. Then put to them some good gravy; let them fry +together, till they are done; add a good bit of butter, shake it up, and +serve it hot with pickles.</p> + + +<h3 class="recipe"><a name="Saddle_of_Mutton_and_Kidneys" id="Saddle_of_Mutton_and_Kidneys"></a><i>Saddle of Mutton and Kidneys.</i></h3> + +<p>Raise the skin of the fore-chine of mutton, and draw it with lemon and +thyme; and with sausage-meat farce part of it. Take twelve kidneys, +farce, skewer, and afterwards broil them; and lay round horseradish +between, with the gravy under.</p> + + +<h3 class="recipe"><a name="Shoulder_of_Mutton_to_roast_in_blood" id="Shoulder_of_Mutton_to_roast_in_blood"></a><i>Shoulder of Mutton, to roast in blood.</i></h3> + +<p>Cut the shoulder as you would venison; take off the skin, and let it lie +in blood all night. Take as much powder of sweet-herbs as will lie on a +sixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel, +the yolks of two eggs boiled hard, about twenty oysters, and some salt; +temper these all together with the blood; stuff the meat thickly with +it, and lay some of it about the mutton; then wrap the caul of the sheep +about the shoulder; roast it, and baste it with blood till it is nearly +done. Take off the caul, dredge, baste it with butter, and serve it with +venison sauce. If you do not cut it venison fashion, yet take off the +skin, because it will eat tough; let the caul be spread while it is +warm, and, when you are to dress it, wrap it up in a cloth dipped in hot +water. For sauce, take some of the bones of the breast; chop and put to +them a whole onion, a little lemon-peel, anchovies, and a little spice. +Stew these; add some red wine, oysters, and mushrooms.</p> + + +<h3 class="recipe"><a name="Shoulder_or_Leg_of_Mutton_with_Oysters" id="Shoulder_or_Leg_of_Mutton_with_Oysters"></a><i>Shoulder, or Leg of Mutton, with Oysters.</i></h3> + +<p>Make six holes in either a shoulder or leg of mutton with a knife: roll +in eggs with your oysters, with crumbs and nutmeg, and stuff three or +four in every hole. If you roast, put a caul over it; if for boiling, a +napkin. Make some good oyster sauce, which lay under, and serve up hot.</p> + + +<h3 class="recipe"><a name="Roasted_Mutton_with_stewed_Cucumbers" id="Roasted_Mutton_with_stewed_Cucumbers"></a><i>Roasted Mutton, with stewed Cucumbers.</i></h3> + +<p>Bone a neck and loin of mutton, leaving on only the top bones, about an +inch long; draw the one with parsley, and lard the other with bacon very +closely; and, after skewering, roast them. Fry and stew your cucumbers; +lay them under the mutton, and season them with salt, pepper, vinegar, +and<span class='pagenum'><a name="Page_130" id="Page_130">[130]</a></span> minced shalot, and put the sauce under the mutton, garnishing with +pickled cucumbers and horseradish.</p> + + +<h3 class="recipe"><a name="Mutton_to_eat_like_Venison" id="Mutton_to_eat_like_Venison"></a><i>Mutton to eat like Venison.</i></h3> + +<p>Boil and skin a loin of mutton; take the bones, two onions, two +anchovies, a bunch of sweet-herbs, some pepper, mace, carrot, and crust +of bread; stew these all together for gravy; strain it off, and put the +mutton into a stewpan with the fat side downward; add half a pint of +port wine. Stew it till thoroughly done.</p> + + +<h3 class="recipe"><a name="Mutton_in_epigram" id="Mutton_in_epigram"></a><i>Mutton in epigram.</i></h3> + +<p>Roast a shoulder of mutton till it is three parts done, and let it cool; +raise the skin quite up to the knuckle, and cut off all to the knuckle. +Sauce the blade-bone; broil it, and hash the rest, putting in some +capers, with good gravy, pickled cucumbers, and shalots. Stir them well +up, and lay the blade-bone on the skin.</p> + + +<h3 class="recipe"><a name="Mushrooms_to_stew_brown" id="Mushrooms_to_stew_brown"></a><i>Mushrooms, to stew brown.</i></h3> + +<p>Take some pepper and salt, with a little cayenne and a little cream; +thicken with butter and flour. To do them white, cut out all the black +inside.</p> + + +<h3 class="recipe"><a name="Newmarket_John" id="Newmarket_John"></a><i>Newmarket John.</i></h3> + +<p>Cut the lean part of a leg of mutton in little thin collops; beat them; +butter a stewpan, and lay the collops all over. Have ready pepper, salt, +shalot or garlic, and strew upon them. Set them over a very slow fire. +As the gravy draws, turn over the collops, and dredge in a very little +flour; have ready some good hot gravy. Shake it up all together, and +serve with pickles.</p> + + +<h3 class="recipe"><a name="Ox-cheek_to_stew" id="Ox-cheek_to_stew"></a><i>Ox-cheek, to stew.</i></h3> + +<p>Choose one that is fat and young, which may be known by the teeth; pick +out the eye-balls; cut away the snout and all superfluous bits. Wash and +clean it perfectly; well dry it in a cloth, and, with the back of a +cleaver, break all the bones in the inside of the cheek; then with a +rollingpin beat the flesh of the outside. If it is intended for the next +day’s dinner, proceed in this manner:—quarter and lard it with marrow; +then pour on it garlic or elder vinegar so gently that it may sink into +the flesh; strew salt over it, and let it remain so till morning. Then +put it into a stewpan, big enough, if you do both cheeks, to admit of +their lying flat close to one another; but first rub the pan well with +garlic, and with a spoon spread a pound of butter and upwards at the +bottom and sides of the pan. Strew cloves and beaten mace on the cheeks, +also thyme and sweet marjoram, finely chopped; then put in as much white +wine as will cover them an inch or more above the<span class='pagenum'><a name="Page_131" id="Page_131">[131]</a></span> meat, but wash not +off the other things by pouring it on. Rub the lid of the pan with +garlic, and cover it so close that no steam can escape. Make a brisk +fire under it, and, when the cover is so hot that you cannot bear your +hand on it, then a slack fire will stew it, but keep it so that the +cover be of the same heat as long as it is stewing. It must not be +uncovered the whole time it is doing: about three hours will be +sufficient. When you take it up, be careful not to break it; take out +the loose bones; pour the liquor on the cheek; clear from the fat and +the dross, and put lemon-juice to it. Serve it hot.</p> + + +<h3 class="recipe"><a name="Another_Ox-cheek_to_stew" id="Another_Ox-cheek_to_stew"></a><i>Another way.</i></h3> + +<p>Soak it in water, and make it very clean; put it in a gallon of water, +with some potherbs, salt, and whole pepper. When stewed, so that the +bones will slip out easily, take it up and strain off the soup; put a +bit of butter in the frying-pan with some flour, and fry the meat brown, +taking care not to burn it. Put some of the soup to the flour and +butter, with ketchup, mushrooms, anchovy, and walnut liquor. Lay the +cheek in a deep dish, and pour the sauce over it.</p> + + +<h3 class="recipe"><a name="Ox-tail_ragout" id="Ox-tail_ragout"></a><i>Ox-tail ragout.</i></h3> + +<p>Some good gravy must first be made, and the tail chopped through every +joint, and stewed a long time in it till quite tender, with an onion +stuck with cloves, a table-spoonful of port or Madeira wine, a +tea-spoonful of soy, and a little cayenne. Thicken the gravy with a +little flour.</p> + + +<h3 class="recipe"><a name="Another_Ox-tail_ragout" id="Another_Ox-tail_ragout"></a><i>Another.</i></h3> + +<p>Take two or three ox-tails; put them in a saucepan, with turnips, +carrots, onions, and some black peppercorns; stew them for four hours. +Take them out; cut them in pieces at every joint; put them into a +stewpan with some good gravy, and scraped turnip and carrot; or cut them +into the shape of a ninepin; pepper and salt to your taste; add the +juice of half a lemon; and send it to table very hot.</p> + + +<h3 class="recipe"><a name="Peas_to_stew" id="Peas_to_stew"></a><i>Peas, to stew.</i></h3> + +<p>Take a quart of fine peas, and two small or one large cabbage lettuce; +boil the lettuce tender; take it out of the water, shake it well, and +put it into the stewpan, with about two ounces of butter, three or four +little onions cut small, and the peas. Set them on a very slow fire, and +let them stew about two hours; season them to your taste with pepper and +a tea-spoonful of sugar; and, instead of salt, stew in some bits of<span class='pagenum'><a name="Page_132" id="Page_132">[132]</a></span> +ham, which you may take out or leave in when you serve it. There should +not be a drop of water, except what inevitably comes from the lettuce.</p> + + +<h3 class="recipe"><a name="Another_Peas_to_stew" id="Another_Peas_to_stew"></a><i>Another way.</i></h3> + +<p>To your peas, add cabbage lettuces cut small, a small faggot of mint, +and one onion; pass them over the fire with a small bit of butter, and, +when they are tender and the liquor from them reduced, take out the +onion and mint, and add a little white sauce. Take care it be not too +thin; season with a little pepper and salt.</p> + + +<h3 class="recipe"><a name="Green_Peas_to_keep_till_Christmas" id="Green_Peas_to_keep_till_Christmas"></a><i>Green Peas, to keep till Christmas.</i></h3> + +<p>Gather your peas, when neither very young nor old, on a fine dry day. +Shell, and let two persons holding a cloth, one at each end, shake them +backward and forward for a few minutes. Put them into clean quart +bottles; fill the bottles, and cork tight. Melt some rosin in a pipkin, +dip the necks of the bottles into it, and set them in a cool dry place.</p> + + +<h3 class="recipe"><a name="Another_Green_Peas_to_keep_till_Christmas" id="Another_Green_Peas_to_keep_till_Christmas"></a><i>Another way.</i></h3> + +<p>Shell the peas, and dry them in a gentle heat, not much greater than +that of a hot summer’s day. Put them when quite dry into linen bags, and +hang them up in a dry place. Before they are boiled, at Christmas or +later, steep them in half milk, half water, for twelve or fourteen +hours; then boil them as if fresh gathered. Beans and French beans may +be preserved in the same manner.</p> + + +<h3 class="recipe"><a name="Red_Pickle_for_any_meat" id="Red_Pickle_for_any_meat"></a><i>Red Pickle, for any meat.</i></h3> + +<p>A quarter of a pound of saltpetre, a large common <a name="corr18" id="corr18"></a>basinful of coarse +sugar, and coarse salt. A leg of pork to lie in it a fortnight.</p> + + +<h3 class="recipe"><a name="Beef_Steak_Pie" id="Beef_Steak_Pie"></a><i>Beef Steak Pie.</i></h3> + +<p>Rump steaks are preferable to beef; season them with the usual +seasoning, puff-paste top and bottom, and good gravy to fill the dish.</p> + + +<h3 class="recipe"><a name="Calfs_Head_Pie" id="Calfs_Head_Pie"></a><i>Calf’s Head Pie.</i></h3> + +<p>Parboil the head; cut it into thin slices; season with pepper and salt; +lay them into a crust with some good gravy, forcemeat balls, and yolks +of eggs boiled hard. Bake it about an hour and a half; cut off the lid; +thicken some good gravy with a little flour; add some oysters; serve it +with or without a lid.</p> + + +<h3 class="recipe"><a name="Mutton_or_Grass_Lamb_Pie" id="Mutton_or_Grass_Lamb_Pie"></a><i>Mutton or Grass Lamb Pie.</i></h3> + +<p>Take a loin of mutton or lamb, and clear it from fat and skin; cut it +into steaks; season them well with pepper and salt; almost fill the dish +with water; lay puff paste at top and bottom.</p> + +<p><span class='pagenum'><a name="Page_133" id="Page_133">[133]</a></span></p> + + +<h3 class="recipe"><a name="Veal_Pie_common" id="Veal_Pie_common"></a><i>Veal Pie <a name="corr19" id="corr19"></a>(common).</i></h3> + +<p>Make exactly as you would a beef-steak pie.</p> + + +<h3 class="recipe"><a name="Veal_Pie_rich" id="Veal_Pie_rich"></a><i>Veal Pie (rich).</i></h3> + +<p>Take a neck, a fillet, or a breast of veal, cut from it your steaks, +seasoned with pepper, salt, nutmeg, and a few cloves, truffles, and +morels; then slice two sweetbreads; season them in the same manner, and +put a layer of paste round the dish; then lay the meat, yolks of eggs +boiled hard, and oysters at the top: fill it with water. When taken out +of the oven, pour in at the top through a funnel some good boiled gravy, +thickened with cream and flour boiled up.</p> + + +<h3 class="recipe"><a name="Veal_and_Ham_Pie" id="Veal_and_Ham_Pie"></a><i>Veal and Ham Pie.</i></h3> + +<p>Take two pounds of veal cutlets, or the best end of the neck, cut them +in pieces about half the size of your hand, seasoned with pepper and a +very little salt, and some dressed ham in slices. Lay them alternately +in the dish with forcemeat or sausage meat, the yolks of three eggs +boiled hard, and a gill of water.</p> + + +<h3 class="recipe"><a name="Veal_Olive_Pie" id="Veal_Olive_Pie"></a><i>Veal Olive Pie.</i></h3> + +<p>Make your olives as directed in the receipt for making olives; put them +into a crust; fill the pie with water: when baked, pour in some good +gravy, boiled and thickened with a little good cream and flour boiled +together. These ingredients make an excellent pie.</p> + + +<h3 class="recipe"><a name="Beef_Olive_Pie" id="Beef_Olive_Pie"></a><i>Beef Olive Pie.</i></h3> + +<p>Make your olives as you would common beef olives; put them into puff +paste, top and bottom; fill the pie with water, when baked, pour in some +good rich gravy.</p> + + +<h3 class="recipe"><a name="Pig_to_barbicue" id="Pig_to_barbicue"></a><i>Pig, to barbicue.</i></h3> + +<p>The best pig for this purpose is of the thick neck breed, about six +weeks old. Season the barbicue very high with cayenne, black pepper, and +sage, finely sifted; which must be rubbed well into the inside of the +pig. It must then be sewed up and roasted, or, if an oven can be +depended upon, it will be equally good baked. The sauce must be a very +high beef gravy, with an equal quantity of Madeira wine in it. Send the +pig to table whole. Be careful not to put any salt into the pig, as it +will change its colour.</p> + + +<h3 class="recipe"><a name="Pig_to_collar" id="Pig_to_collar"></a><i>Pig, to collar.</i></h3> + +<p>Have your pig cut down the back, and bone and wash it clean from the +blood; dry it well, and season it with spice, salt,<span class='pagenum'><a name="Page_134" id="Page_134">[134]</a></span> parsley, and thyme, +and roll it hard in a collar; tie it close in a dry cloth and boil it +with the bones, in three pints of water, a quart of vinegar, a handful +of salt, a faggot of sweet-herbs, and whole spice. When tender, let it +cool and take it off; take it out of the cloth, and keep it in the +pickle.</p> + + +<h3 class="recipe"><a name="Pig_to_collar_in_colours" id="Pig_to_collar_in_colours"></a><i>Pig, to collar in colours.</i></h3> + +<p>Boil and wash your pig well, and lay it on a dresser: chop parsley, +thyme, and sage, and strew them over the inside of the pig. Beat some +mace and cloves, mix with them some pepper and salt, and strew that +over. Boil some eggs hard, chop the yolks, and put them in layers across +your pig; boil some beet-root, and cut that into slices, and lay them +across; then roll it up in a cloth and boil it. Before it is cold, press +it with a weight, and it will be fit for use.</p> + + +<h3 class="recipe"><a name="Pig_to_pickle_or_souse" id="Pig_to_pickle_or_souse"></a><i>Pig, to pickle or <a name="corr20" id="corr20"></a>souse.</i></h3> + +<p>Take a fair fat pig, cut off his head, and cut him through the middle. +Take out the brains, lay them in warm water, and leave them all night. +Roll the pig up like brawn, boil till tender, and then throw it into an +earthen pan with salt and water. This will whiten and season the flesh; +for no salt must be put into the boiling for fear of turning it black. +Then take a quart of this broth and a quart of white wine, boil them +together, and put in three or four bay-leaves: when cold, season your +pig, and put it into this sauce. It will keep three months.</p> + + +<h3 class="recipe"><a name="Pig_to_roast" id="Pig_to_roast"></a><i>Pig, to roast.</i></h3> + +<p>Chop the liver small by itself: mince blanched bacon, capers, truffles, +anchovy, mushrooms, sweet-herbs and garlic. Season and blanch the whole. +Fill your pig with it; tie it up; sprinkle some good olive oil over it; +roast and serve it up hot.</p> + + +<h3 class="recipe"><a name="Another_Pig_to_roast" id="Another_Pig_to_roast"></a><i>Another way.</i></h3> + +<p>Put a piece of bread, parsley, and sage, cut small, into the belly with +a little salt; sew up the belly; spit the pig, and roast it; cut off the +ears and the under-jaws, which you will lay round; making a sauce with +the brains, thick butter and gravy, which lay underneath.</p> + + +<h3 class="recipe"><a name="Pig_to_dress_lamb_fashion" id="Pig_to_dress_lamb_fashion"></a><i>Pig, to dress lamb fashion.</i></h3> + +<p>After skinning the pig, but leaving the skin quite whole, with the head +on, chine it down, as you would do mutton, larding it with thyme and +lemon-peel; and roast it in quarters like lamb. Fill the other part with +a plum-pudding; sew the belly up, and bake it.</p> + +<p><span class='pagenum'><a name="Page_135" id="Page_135">[135]</a></span></p> + + +<h3 class="recipe"><a name="Pigs_Feet_and_Ears_fricassee_of" id="Pigs_Feet_and_Ears_fricassee_of"></a><i>Pigs’ Feet and Ears, fricassee of.</i></h3> + +<p>Clean the feet and ears, and boil them very tender. Cut them in small +shreds, the length of a finger and about a quarter of an inch in +breadth; fry them in butter till they are brown but not hard; put them +into a stewpan with a little brown gravy and a good piece of butter, two +spoonfuls of vinegar, and a good deal of mustard—enough to flavour it +strong. Salt to your taste; thicken with very little flour. Put in half +an onion; then take the feet, which should likewise be boiled as tender +as for eating; slit them quite through the middle; take out the large +bones; dip them in eggs, and strew them over with bread crumbs, seasoned +with pepper and salt; boil or fry them, and put them on the ragout, into +which squeeze some lemon-juice.</p> + + +<h3 class="recipe"><a name="Pigs_Feet_and_Ears_ragout_of" id="Pigs_Feet_and_Ears_ragout_of"></a><i>Pigs’ Feet and Ears, ragout of.</i></h3> + +<p>Split the feet, and take them out of souse; dip them in eggs, then in +bread-crumbs and chopped <a name="corr21" id="corr21"></a>parsley; fry them in lard. Drain them; cut the +ears in long narrow slips; flour them; put them into some good gravy; +add ketchup, morels, and pickled mushrooms; stew them into the dish, and +lay on the feet.</p> + + +<h3 class="recipe"><a name="Pigs_Head_to_roll" id="Pigs_Head_to_roll"></a><i>Pig’s Head, to roll.</i></h3> + +<p>Take the belly-piece and head of pork, rub it well with saltpetre and a +very little salt; let it lie three or four days; wash it clean; then +boil the head tender, and take off all the meat with the ears, which cut +in pieces. Have ready four neats’ feet, also well boiled; take out the +bones, cut the meat in thin slices, mix it with the head, and lay it +with the belly-piece: roll it up tight, and bind it up, and set it on +one end, with a trencher upon it; set it within the tin, and place a +heavy weight upon that, and let it stand all night. In the morning take +it out, and bind it with a fillet; put it in some salt and water, which +must be changed every four or five days. When sliced, it looks like +brawn. It is also good dipped in butter and fried, and eaten with melted +butter, mustard, and vinegar: for that purpose the slices should be only +about three inches square.</p> + + +<h3 class="recipe"><a name="Pilaw" id="Pilaw"></a><i>Pilaw, an Indian dish.</i></h3> + +<p>Take six or eight ribs of a neck of mutton; separate and take off all +the skin and fat, and put them into a stewpan with twelve cloves, a +small piece of ginger, twelve grains of black pepper, and a little +cinnamon and mace, with one clove of garlic. Add as much water as will +serve to stew these ingredients thoroughly and make the meat tender. +Then take out the mutton, and fry it in nice butter of a light brown, +with some<span class='pagenum'><a name="Page_136" id="Page_136">[136]</a></span> small onions chopped fine and fried very dry; put them to the +mutton-gravy and spice in which it was stewed, adding a table-spoonful +of curry-powder and half an ounce of butter. After mixing all the above +ingredients well together, put them to the rice, which should be +previously half boiled, and let the whole stew together, until the rice +is done enough and the gravy completely absorbed. When the pilaw is +dished for table, it should be thinly covered with plain boiled rice to +make it look white, and served up very hot.</p> + + +<h3 class="recipe"><a name="Pork_to_collar" id="Pork_to_collar"></a><i>Pork, to collar.</i></h3> + +<p>Bone and season a breast of pork with savoury spice, parsley, sage, and +thyme; roll it in a hard collar of cloth; tie it close, and boil it, +and, when cold, keep it in souse.</p> + + +<h3 class="recipe"><a name="Pork_to_pickle" id="Pork_to_pickle"></a><i>Pork, to pickle.</i></h3> + +<p>Having boned your pork, cut it into such pieces as will lie most +conveniently to be powdered. The tub used for this purpose must be +sufficiently large and sound, so as to hold the brine; and the narrower +and deeper it is the better it will keep the meat. Well rub the meat +with saltpetre; then take one part of bay and two parts of common salt, +and rub every piece well, covering it with salt, as you would a flitch +of bacon. Strew salt in the bottom of the tub; lay the pieces in it as +closely as possible, strewing salt round the sides of the tub, and if +the salt should even melt at the top strew no more. Meat thus cured will +keep a long time.</p> + + +<h3 class="recipe"><a name="Another_Pork_to_pickle" id="Another_Pork_to_pickle"></a><i>Another way.</i></h3> + +<p>Cut your pork into small pieces, of the size you would boil at one time; +rub all the pieces very well with salt, and lay them on a dresser upon +boards made to slope that the brine may run off. After remaining three +or four days, wipe them with a dry cloth; have ready a quantity of salt +mixed with a small portion of saltpetre: rub each piece well with this +mixture, after which cover them all over with salt. Put them into an +earthen jar, or large pan, placing the pieces as close together as +possible, closing the top of the jar or pan, so as to prevent all +external air from getting in; put the shoulder pieces in a pan by +themselves. Pork prepared in this manner will keep good a year.</p> + + +<h3 class="recipe"><a name="Chine_of_Pork_to_stuff_and_roast" id="Chine_of_Pork_to_stuff_and_roast"></a><i>Chine of Pork, to stuff and roast.</i></h3> + +<p>Make your stuffing of parsley, sage, thyme, eggs, crumbs of bread, and +season it with salt, pepper, nutmeg, and shalot; stuff the chine thick, +and roast it gently. When about a quar<span class='pagenum'><a name="Page_137" id="Page_137">[137]</a></span>ter roasted, cut the skin in +slips, making your sauce with lemon-peel, apples, sugar, butter, and +mustard, just as you would for a roast leg.</p> + + +<h3 class="recipe"><a name="Another_Chine_of_Pork_to_stuff_and_roast" id="Another_Chine_of_Pork_to_stuff_and_roast"></a><i>Another way.</i></h3> + +<p>Take a chine of pork that has hung four or five days; make holes in the +lean, and stuff it with a little of the fat leaf, chopped very small, +some parsley, thyme, a little sage, and shalot, cut very fine, and +seasoned with pepper and salt. It should be stuffed pretty thick. Have +some good gravy in the dish. For sauce, use apple sauce.</p> + + +<h3 class="recipe"><a name="Pork_Cutlets" id="Pork_Cutlets"></a><i>Pork Cutlets.</i></h3> + +<p>Cut off the skin of a loin or neck of pork and make cutlets; season them +with parsley, sage, and thyme, mixed together with crumbs of bread, +pepper, and salt; broil them, and make sauce with mustard, butter, +shalot, and gravy, and serve up hot.</p> + + +<h3 class="recipe"><a name="Gammon_to_roast" id="Gammon_to_roast"></a><i>Gammon, to roast.</i></h3> + +<p>Let the gammon soak for twenty-four hours in warm water. Boil it tender, +but not too much. When hot, score it with your knife; put some pepper on +it, and then put it into a dish to crisp in a hot oven; but be mindful +to pull the skin off.</p> + + +<h3 class="recipe"><a name="Leg_of_Pork_to_broil" id="Leg_of_Pork_to_broil"></a><i>Leg of Pork, to broil.</i></h3> + +<p>After skinning part of the fillet, cut it into slices, and hack it with +the back of your knife; season with pepper, salt, thyme, and sage, +minced small. Broil the slices on the gridiron, and serve with sauce +made with drawn butter, sugar, and mustard.</p> + + +<h3 class="recipe"><a name="Spring_of_Pork_to_roast" id="Spring_of_Pork_to_roast"></a><i>Spring of Pork, to roast.</i></h3> + +<p>Cut off the spring of a knuckle of pork, and leave as much skin on the +spring as you can, parting it from the neck, and taking out the bones. +Rub it well with salt, and strew it all over with thyme shred small, +parsley, sage, a nutmeg, cloves, and mace, beaten small and well mixed +together. Rub all well in, and roll the whole up tight, with the flesh +inward. Sew it fast, spit it lengthwise, and roast it.</p> + + +<h3 class="recipe"><a name="Potatoes_to_boil_No_1" id="Potatoes_to_boil_No_1"></a><i>Potatoes, to boil.</i> No. 1.</h3> + +<p>The following is the celebrated Lancashire receipt for cooking +potatoes:—Cleanse them well, put them in cold water, and boil them with +their skins on exceedingly slow. When the water bubbles, throw in a +little cold water. When they are done, drain the water completely away +through a colander; return them into a pot or saucepan without water; +cover them<span class='pagenum'><a name="Page_138" id="Page_138">[138]</a></span> up, and set them before the fire for a quarter of an hour +longer. Do not pare the potatoes before they are boiled, which is a very +unwholesome and wasteful practice.</p> + + +<h3 class="recipe"><a name="Potatoes_to_boil_No_2" id="Potatoes_to_boil_No_2"></a><i>Potatoes, to boil.</i> No. 2.</h3> + +<p>Scrape off the rind; put them into an iron pot; simmer them till they +begin to crack, and allow a fork to pierce easily; then pour off the +water, and put aside the lid of the pot, and sprinkle over some salt. +Place your pot at the edge of the fire, and there let it remain an hour +or more, and during this time all the moisture of the potatoes will +gradually exhale in steam, and you will find them white or flaky as +snow. Take them out with a spoon or ladle.</p> + + +<h3 class="recipe"><a name="Potatoes_to_boil_No_3" id="Potatoes_to_boil_No_3"></a><i>Potatoes, to boil.</i> No. 3.</h3> + +<p>Boil them as usual; half an hour before sending to table, throw away the +water from them, and set the pot again on the fire; sufficient moisture +will come from the potatoes to prevent the pot from burning; let them +stand on the half stove, and not be peeled until sent to table.</p> + + +<h3 class="recipe"><a name="Potatoes_to_bake" id="Potatoes_to_bake"></a><i>Potatoes, to bake.</i></h3> + +<p>Wash nicely, make into balls, and bake in the Dutch oven a light brown. +This forms a neat side or corner dish.</p> + + +<h3 class="recipe"><a name="Potato_balls" id="Potato_balls"></a><i>Potato balls.</i></h3> + +<p>Pound some boiled potatoes in a mortar, with the yolks of two eggs, a +little pepper, and salt; make them in balls about the size of an egg; do +them over with yolk of egg and crumbs of bread; then fry them of a light +brown for table; five balls for a corner dish.</p> + +<h3 class="recipe"><a name="Croquets_of_Potatoes" id="Croquets_of_Potatoes"></a><i>Croquets of Potatoes.</i></h3> + +<p>Boil some potatoes in water, strain them, and take sufficient milk to +make them into a mash, rather thick; before you mix the potatoes put the +peel of half a lemon, finely grated, one lump of sugar, and a pinch of +salt; strain the milk after heating it, and add the potatoes; mash them +well together; let the mash cool; roll it into balls of the shape and +size of an egg; let there be ten or twelve of them; brush them over with +the yolk of egg, and roll them in crumbs of bread and a pinch of salt. +Do this twice over; then fry them of a fine brown colour, and serve them +with fried parsley round.</p> + + +<h3 class="recipe"><a name="Potatoes_to_fry" id="Potatoes_to_fry"></a><i>Potatoes, to fry.</i></h3> + +<p>After your potatoes are nicely boiled and skinned, grate them, and to +every large table-spoonful of potatoes add one<span class='pagenum'><a name="Page_139" id="Page_139">[139]</a></span> egg well beat, and to +each egg a small spoonful of cream, with some salt. Drop as many +spoonfuls as are proper in a pan in which is clarified butter.</p> + + +<h3 class="recipe"><a name="Potatoes_to_mash" id="Potatoes_to_mash"></a><i>Potatoes, to mash.</i></h3> + +<p>After the potatoes are boiled and peeled, mash them in a mortar, or on a +clean board, with a broad knife, and put them into a stewpan. To two +pounds of potatoes put in half a pint of milk, a quarter of a pound of +butter, and a little salt; set them over the fire, and keep them stirred +till the butter is melted; but take care they do not burn to the bottom. +Dish them up in what form you please.</p> + + +<h3 class="recipe"><a name="Potatoes_French_way_of_cooking" id="Potatoes_French_way_of_cooking"></a><i>Potatoes, French way of cooking.</i></h3> + +<p>Boil the potatoes in a weak white gravy till nearly done; stir in some +cream and vermicelli, with three or four blades of mace, and let it boil +till the potatoes are sufficiently done, without being broken.</p> + + +<h3 class="recipe"><a name="Potatoes_a-la-Maitre_dhotel" id="Potatoes_a-la-Maitre_dhotel"></a><i>Potatoes, à-la-Maitre d’hotel.</i></h3> + +<p>Cut boiled potatoes into slices, not too thin; simmer them in a little +plain gravy, a bit of butter rubbed in a little flour, chopped parsley, +pepper, and salt, and serve hot.</p> + + +<h3 class="recipe"><a name="Rice_to_boil" id="Rice_to_boil"></a><i>Rice, to boil.</i></h3> + +<p>To boil rice well, though a simple thing, is rarely well done. Have two +quarts of water boiling, while you wash six ounces of rice, picked +clean. Change the water three or four times. When the rice is clean, +drain and put it into the boiling water. Boil twenty minutes; add three +quarters of a table-spoonful of salt. Drain off the water well—this is +the most essential point—set it before the fire, spread thin to dry. +When dry, serve it up. If the rice is not dry, so that each grain +separates easily from the others, it is not properly boiled.</p> + + +<h3 class="recipe"><a name="Another_Rice_to_boil" id="Another_Rice_to_boil"></a><i>Another way.</i></h3> + +<p>Put one pound of rice into three quarts of boiling water; let it remain +twenty minutes. Skim the water, and add one ounce of hog’s lard and a +little salt and pepper. Let it simmer gently over the fire closely +covered, for an hour and a quarter, when it will be fit for use. This +will produce eight pounds of savoury rice.</p> + + +<h3 class="recipe"><a name="Rissoles_No_1" id="Rissoles_No_1"></a><i>Rissoles.</i> No. 1.</h3> + +<p>Take a roasted fowl, turkey, or pullet; pull it into shreds; there must +be neither bone nor skin. Cut some veal and ham into large dice; put it +into a stewpan, with a little thyme,<span class='pagenum'><a name="Page_140" id="Page_140">[140]</a></span> carrots, onions, cloves, and two +or three mushrooms. Make these ingredients simmer over a slow fire for +two hours, taking care they do not burn; put in a handful of flour, and +stir well, with a pint of cream and as much good broth; let the whole +then stew for a quarter of an hour; continue to stir with a wooden spoon +to prevent its burning. When it is done enough, strain it through a +woollen strainer; then put in the whole meat of the poultry you have +cut, with which you must make little balls of the size of pigeons’ eggs. +Dip them twice in very fine crumbs of bread; wrap them in paste, rolled +very thin; then fry them in lard, which should be very hot.</p> + + +<h3 class="recipe"><a name="Rissoles_No_2" id="Rissoles_No_2"></a><i>Rissoles.</i> No. 2.</h3> + +<p>Take the fleshy parts and breasts of two fowls, which cut into small +dice, all of an equal size; then throw them into some white sauce, and +reduce it till it becomes very thick and stiff. When this is cold, cut +it into several pieces, and roll them to the size and shape of a cork; +then roll them in crumbs of bread very fine; dip them into some white +and yolks of eggs put up together with a little salt, and roll them +again in bread. If they are not stiff enough to keep their shape, this +must be repeated; then fry them of a light brown colour, drain them, +wipe off the grease, and serve them with fried parsley between them.</p> + + +<h3 class="recipe"><a name="Rissoles_No_3" id="Rissoles_No_3"></a><i>Rissoles.</i> No. 3.</h3> + +<p>Take of the puré made as directed for pheasant, veal, or game, (see +<a href="#Pheasant_to_boil">Pheasant</a> under the head <a name="corr22" id="corr22"></a><a href="#GAME">Game</a>) a sufficient quantity for eight rissoles, +then a little of the jelly of veal, say about half a pint; put in it a +pinch of salt and of cayenne pepper, two table-spoonfuls of cream, the +yolk of one egg, and a piece of butter of the size of a walnut; mix this +sauce well together over the fire, strain it, and then add the puré. Let +it cool, and prepare a little puff-paste sufficient to wrap the rissoles +once over with it, taking care to roll the paste out thin. Fry them, and +send them up with fried parsley, without sauce. The rissoles must be +made stiff enough not to break in the frying.</p> + + +<h3 class="recipe"><a name="Rice" id="Rice"></a><i>Rice.</i></h3> + +<p>One pound of veal or fowl, chopped fine; have ready some good bechamel +sauce mixed with parsley and lemon-juice; mix it of a good thickness. +When cold, make it up into balls, or what shape you please; dip them in +yolks of eggs and bread crumbs, and fry them a few minutes before they +go to table. They should be of a light brown, and sent up with fried +parsley.</p> + +<p><span class='pagenum'><a name="Page_141" id="Page_141">[141]</a></span></p> + + +<h3 class="recipe"><a name="A_Robinson_to_make" id="A_Robinson_to_make"></a><i>A Robinson, to make.</i></h3> + +<p>Take about eight or ten pounds of the middle of a brisket of beef; let +it hang a day; then salt it for three days hung up; afterwards put it in +strong red pickle, in which let it remain three weeks. Take it out, put +it into a pot with plenty of water, pepper, a little allspice, and +onion; let it simmer for seven or eight hours, but never let it boil. +When quite tender, take out all the bones, spread it out on a table to +cool, well beat it out with a rollingpin, and sprinkle with cayenne, +nutmeg, and very little cloves, pounded together. Put it in a coarse +cloth after it is rolled; twist it at each end to get out the fat, and +bind it well round with broad tape; in that state let it remain three +days.</p> + + +<h3 class="recipe"><a name="Salad_to_dress" id="Salad_to_dress"></a><i>Salad, to dress.</i></h3> + +<p>Two or three eggs, two or three anchovies, pounded, a little tarragon +chopped very fine, a little thick cream, mustard, salt, and cayenne +pepper, mixed well together. After these are all well mixed, add oil, a +little tarragon, elder, and garlic vinegar, so as to have the flavour of +each, and then a little of the French vinegar, if there is not enough of +the others to give the requisite taste.</p> + + +<h3 class="recipe"><a name="Bologna_Sausages" id="Bologna_Sausages"></a><i>Bologna Sausages.</i></h3> + +<p>Have the fillets of young, tender porkers, and out of the weight of +twenty-five pounds three parts are to be lean and one fat; season them +well in the small shredding with salt and pepper, a little grated +nutmeg, and a pint of white wine, mixed with a pint of hog’s blood; +stirring and beating it well together, with a little of the sweet-herbs +finely chopped; with a funnel open the mouths of the guts, and thrust +the meat gently into it with a clean napkin, as by forcing it with your +hands you may break the gut. Divide them into what lengths you please; +tie them with fine thread, and let them dry in the air for two or three +days, if the weather be clear and a brisk wind, hanging them in rows at +a little distance from each other in the smoke-loft. When well dried, +rub off the dust they contract with a clean cloth; pour over them sweet +olive-oil, and cover them with a dry earthen vessel.</p> + + +<h3 class="recipe"><a name="English_Sausages" id="English_Sausages"></a><i>English Sausages.</i></h3> + +<p>Chop and bruise small the lean of a fillet of young pork; to every pound +put a quarter of a pound of fat, well skinned, and season it with a +little nutmeg, salt, and pepper, adding a little grated bread; mix all +these well together, and put it into guts, seasoned with salt and +water.</p> + +<p><span class='pagenum'><a name="Page_142" id="Page_142">[142]</a></span></p> + + +<h3 class="recipe"><a name="Another_English_Sausages" id="Another_English_Sausages"></a><i>Another way.</i></h3> + +<p>Take six pounds of very fine well fed pork, quite free from gristle and +fat; cut it very small, and beat it fine in a mortar; shred six pounds +of suet, free from skin, as fine as possible. Take a good deal of sage, +the leaves picked off and washed clean, and shred fine as possible; +spread the meat on a clean table; then shake the sage, about three large +spoonfuls, all over; shred the yellow part of the rind of a lemon very +fine, and throw that over, with as much sweet-herbs, when shred fine, as +will fill a large spoon; grate two nutmegs over it, with two +tea-spoonfuls of bruised pepper, and a large spoonful of salt. Then +throw over it the suet, and mix all well together, and put it down close +in a pot. When you use it, roll it up with as much beaten egg as will +make the sausages roll smooth; let what you fry them in be hot before +you put them into the pan; roll them about, and when they are thoroughly +hot, and of a fine light brown colour, they are done. By warming a +little of the meat in a spoon when you are making it, you will then +taste if it is seasoned enough.</p> + + +<h3 class="recipe"><a name="Oxford_Sausages" id="Oxford_Sausages"></a><i>Oxford Sausages.</i></h3> + +<p>Take the best part of a leg of veal and of a leg of pork, of each three +pounds; skin it well, and cut it into small dice. Take three pounds of +the best beef suet (the proportion of which you may increase or diminish +according to your taste,) skin it well; add a little sage, and chop it +all together as fine as forcemeat. When chopped, put in six or seven +eggs and a quarter of a pound of cold water, and season to your liking +with pepper and salt. Work it up as if you were kneading dough for +bread; roll it out in the form of sausages, and let the pan you fry them +in be hot, with a bit of butter in it.</p> + + +<h3 class="recipe"><a name="Sausages_for_Scotch_collops" id="Sausages_for_Scotch_collops"></a><i>Sausages for Scotch collops.</i></h3> + +<p>Take beef suet and some veal, with a little winter savory, sage, thyme, +and some grated nutmeg, beaten cloves, mace, and a little salt and +pepper. Let these be well beaten together; then add two eggs beat, and +heat all together. Roll them up in grated bread, fry, and send them up.</p> + + +<h3 class="recipe"><a name="Veal_Sausages" id="Veal_Sausages"></a><i>Veal Sausages.</i></h3> + +<p>Take half a pound of the lean of a leg of veal; cut it in small pieces, +and beat it very fine in a stone mortar, picking out all the little +strings. Shred one pound and half of beef-suet very small; season it +with pepper, salt, cloves, and mace, but twice as much mace as cloves, +some sage, thyme, and sweet<span class='pagenum'><a name="Page_143" id="Page_143">[143]</a></span> marjoram, according to your palate. Mix all +these well with the yolks of twelve eggs; roll them to your fancy, and +fry them in lard.</p> + + +<h3 class="recipe"><a name="Sausages_without_skins" id="Sausages_without_skins"></a><i>Sausages without skins.</i></h3> + +<p>Take a pound and quarter of the lean of a leg of veal and a pound and +quarter of the lean of a hind loin of pork; pick the meat from the skins +before you weigh it; then take two pounds and half of fresh beef-suet +picked clean from the skins, and an ounce and half of red sage leaves, +picked from the stalks; wash and mince them as fine as possible; put +them to the meat and suet, and mince as fine as you can. Add to it two +ounces of white salt and half an ounce of pepper. Pare all the crust +from a stale penny French roll, and soak the crumb in water till it is +wet through; put it into a clean napkin, and squeeze out all the water. +Put the bread to the meat, with four new-laid eggs beaten; then with +your hands work all these things together, and put them into a clean +earthen pan, pressed down close. They will keep good for a week. When +you use this meat, divide a pound into eighteen parts; flour your hands +a little, and roll it up into pretty thick sausages, and fry them in +sweet butter; a little frying will do.</p> + + +<h3 class="recipe"><a name="Spinach_the_best_mode_of_dressing" id="Spinach_the_best_mode_of_dressing"></a><i>Spinach, the best mode of dressing.</i></h3> + +<p>Boil the spinach, squeeze the water from it completely, chop it a +little; then put it and a piece of butter in a stewpan with salt and a +very little nutmeg; turn it over a brisk fire to dry the remaining +water. Then add a little flour; mix it well, wet it with a little good +broth, and let it simmer for some time, turning it now and then to +prevent burning.</p> + +<p>To dress it <i>maigre</i>, put cream instead of broth, and an onion with a +clove stuck in it, which you take out when you serve the spinach. +Garnish with fried bread. Observe that if you leave water in it, the +spinach cannot ever be good.</p> + + +<h3 class="recipe"><a name="Another_Spinach" id="Another_Spinach"></a><i>Another way.</i></h3> + +<p>Clean it well, and throw it into fresh water; then squeeze and drain it +quite dry. Chop it extremely small, and put it into a pan with cream, +fresh butter, salt, and a very small quantity of pepper and nutmeg: add +an onion with two cloves stuck in it, and serve it up very hot, with +fried bread sippets of triangular shape round the dish.</p> + + +<h3 class="recipe"><a name="Spinach_to_stew" id="Spinach_to_stew"></a><i>Spinach, to stew.</i></h3> + +<p>Pick the spinach very carefully; put it into a pan of water; boil it in +a large vessel with a good deal of salt to preserve<span class='pagenum'><a name="Page_144" id="Page_144">[144]</a></span> the green colour, +and press it down frequently that it may be done equally. When boiled +enough to squeeze easily, drain it from the water, and throw it into +cold water. When quite cold, make it into balls, and squeeze it well. +Then spread it on a table and chop it very fine; put a good piece of +butter in a stewpan, and lay the spinach over the butter. Let it dry +over a slow fire, and add a little flour; moisten with half a pint of +beef jelly and a very little warm water: add a little cayenne pepper. +This spinach should be very like thick melted butter, and as fine and +smooth as possible.</p> + + +<h3 class="recipe"><a name="Another_Spinach_to_stew" id="Another_Spinach_to_stew"></a><i>Another way.</i></h3> + +<p>Take some fine spinach, pick and wash it extremely clean. When well +boiled, put it into cold water, and <a name="corr23" id="corr23"></a>squeeze it in a cloth very dry; chop +it very small; put it in a stewpan with a piece of butter and half a +pint of good cream; stir it well over the fire, that it may not oil; and +put in a little more cream just as you are going to dish it.</p> + + +<h3 class="recipe"><a name="Sweetbreads_ragout_of" id="Sweetbreads_ragout_of"></a><i>Sweetbreads, ragout of.</i></h3> + +<p>Wash your sweetbreads; put them into boiling water, and, after blanching +them, throw them into cold water; dry them with a linen cloth; and put +them in a saucepan over the fire with salt, pepper, melted bacon, and a +faggot of sweet-herbs. Shake them together, and put some good gravy to +moisten them; simmer over the fire, and thicken to your liking.</p> + + +<h3 class="recipe"><a name="Another_Sweetbreads_ragout_of" id="Another_Sweetbreads_ragout_of"></a><i>Another.</i></h3> + +<p>Take sweetbreads and lamb’s fry, and parboil them, cutting them into +slices, and cocks’-combs sliced and blanched, and season them with +pepper and salt, and other spices; fry them in a little lard; drain and +toss them in good gravy, with two shalots, a bunch of sweet-herbs, +mushrooms, and truffles. Thicken it with a glass of claret; garnish with +red beet root.</p> + + +<h3 class="recipe"><a name="Savoury_Toasts_to_relish_Wine" id="Savoury_Toasts_to_relish_Wine"></a><i>Savoury Toasts, to relish Wine.</i></h3> + +<p>Cut six or seven pieces of bread about the size of two fingers, and fry +them in butter till they are of a good colour; cut as many slices of ham +of the same size, and put them into a stewpan over a slow fire, for an +hour; when they are done take them out, and stir into the stewpan a +little flour; when of a good colour moisten it with some broth, without +salt; then skim off the fat, and strain the sauce through a sieve. Dish +the ham upon the fried bread, and pour the sauce over.</p> + +<p><span class='pagenum'><a name="Page_145" id="Page_145">[145]</a></span></p> + + +<h3 class="recipe"><a name="Another_Savoury_Toasts_to_relish_Wine" id="Another_Savoury_Toasts_to_relish_Wine"></a><i>Another_Savoury_Toasts_to_relish_Wine.</i></h3> + +<p>Rasp some crumb of bread; put it over the fire in butter; put over it a +minced veal kidney, with its fat, parsley, scallions, a shalot, cayenne +pepper and salt, mixed with the whites and yolks of four eggs beat: put +this forcemeat on fried toasts of bread, covering the whole with grated +bread, and passing the salamander over it. Serve it with a clear beef +gravy sauce under it.</p> + + +<h3 class="recipe"><a name="Tomata_to_eat_with_roast_meat" id="Tomata_to_eat_with_roast_meat"></a><i>Tomata to eat with roast meat.</i></h3> + +<p>Cover the bottom of a flat saucepan with the tomatas, that they may lie +one upon another; add two or three spoonfuls of water, a little salt and +pepper, to your taste; cover the pan, and stew them; in six or seven +minutes turn them, and let them stew till they are soft. Send them up +with their liquor.</p> + + +<h3 class="recipe"><a name="Tongues_to_cure_No_1" id="Tongues_to_cure_No_1"></a><i>Tongues, to cure.</i> No. 1.</h3> + +<p>Take two fine bullocks’ tongues; wash them well in spring water; dry +them thoroughly with a cloth, and salt them with common salt, a quarter +of a pound of saltpetre, a quarter of a pound of treacle, and a quarter +of a pound of gunpowder. Let them lie in this pickle for a month; turn +and rub them every day; then take them out and dry them with a cloth; +rub a little gunpowder over them, and hang them up for a month, when +they will be fit to eat, previously soaking a few hours as customary.</p> + + +<h3 class="recipe"><a name="Tongues_to_cure_No_2" id="Tongues_to_cure_No_2"></a><i>Tongues, to cure.</i> No. 2.</h3> + +<p>One pound of bay salt, half a pound of saltpetre, two ounces of sal +prunella, two pounds of coarse sugar; make your brine strong enough with +common salt to float an egg. The quantity of water is seven quarts, boil +all together, and scum it well for half an hour. When cold, put the +tongues in, and wash them in warm water before dressing. For table be +sure never to let them boil, but simmer slowly for four or five hours.</p> + +<h3 class="recipe"><a name="Tongues_to_cure_No_3" id="Tongues_to_cure_No_3"></a><i>Tongues, to cure.</i> No. 3.</h3> + +<p>Take two fine neats’ tongues; cut off the roots, and cut a nick in the +under side; wash them clean, and dry with a cloth. Rub them with common +salt, and lay them on a board all night. Next day take two ounces of bay +salt, one of sal prunella, and a handful of juniper-berries, all bruised +fine; mix them with a quarter of a pound of coarse sugar and one pound +of common salt. Rub the tongues well with this mixture; lay them in a +long pan, and turn and rub them daily for a fortnight. Take them out of +the pickle, and either dry or dress them.</p> + +<p><span class='pagenum'><a name="Page_146" id="Page_146">[146]</a></span></p> + + +<h3 class="recipe"><a name="Tongues_to_cure_No_4" id="Tongues_to_cure_No_4"></a><i>Tongues, to cure.</i> No. 4.</h3> + +<p>Mix some well bruised bay salt, and a little saltpetre, with common +salt, and with a linen cloth rub the tongues and salt them, most +particularly the roots; and as the brine consumes put some more, till +the tongues are hard and stiff. When they are salted, roll them up, and +dry them in bran.</p> + + +<h3 class="recipe"><a name="Tongues_to_cure_No_5" id="Tongues_to_cure_No_5"></a><i>Tongues, to cure.</i> No. 5.</h3> + +<p>Have the roots well cleansed from the moisture, and with warm water wash +and open the porous parts, that the salt may penetrate, and dry them +well. Cover them for a week with a pickle made of common salt, and bay +salt well boiled in it; then rub them with saltpetre, and to make them +of a good red colour you must take them out, and rub and salt them well +so that the salt penetrates, pressing them down hard with a board that, +when they are put to dry, they may keep their due proportion. The usual +way of drying them is with burnt sawdust, which, with the salt, gives +the dusky colour that appears on the outside before they are boiled.</p> + + +<h3 class="recipe"><a name="Tongues_to_cure_No_6" id="Tongues_to_cure_No_6"></a><i>Tongues, to cure.</i> No. 6.</h3> + +<p>Well rub into the tongue two ounces of saltpetre, a pound of common +salt, and a quarter of a pound of treacle; and baste every day for three +weeks.</p> + + +<h3 class="recipe"><a name="Tongue_to_smoke" id="Tongue_to_smoke"></a><i>Tongue, to smoke.</i></h3> + +<p>Wipe the tongue dry, when taken out of the pickle; glaze it over with a +brush dipped in pyroligneous acid, and hang it up in the kitchen.</p> + + +<h3 class="recipe"><a name="Tongue_to_bake" id="Tongue_to_bake"></a><i>Tongue, to bake.</i></h3> + +<p>Season your tongues with pepper, salt, and nutmeg; lard them with large +lardoons, and have them steeped all night in vinegar, claret, and +ginger. Season again with whole pepper, sliced nutmeg, whole cloves, and +salt. Bake them in an earthen pan; serve them up on sippets, and lay +your spice over them, with slices of lemon and some sausages.</p> + + +<h3 class="recipe"><a name="Tongue_to_boil" id="Tongue_to_boil"></a><i>Tongue, to boil.</i></h3> + +<p>Put a good quantity of hay with your tongues, tying them up in a cloth, +or else in hay. Boil them till they are tender and of a good colour, and +they will eat short and mellow.</p> + + +<h3 class="recipe"><a name="Tongue_to_pot" id="Tongue_to_pot"></a><i>Tongue, to pot.</i></h3> + +<p>Prick the tongues with a skewer, and salt them with bay-salt and +saltpetre, to make them red. Boil them till they will<span class='pagenum'><a name="Page_147" id="Page_147">[147]</a></span> just peel; season +with mace and a little pepper, to your liking; bake them in a pot well +covered with butter, and they will keep as long as any potted meat.</p> + + +<h3 class="recipe"><a name="Tongue_and_Udder_to_roast" id="Tongue_and_Udder_to_roast"></a><i>Tongue and Udder, to roast.</i></h3> + +<p>Have the tongue and udder boiled and blanched, the tongue being salted +with saltpetre; lard them with the whole length of large lardoons, and +then roast them on a spit, basting them with butter: when roasted, dress +them with grated bread and flour, and serve up with gravy, currant-jelly +by itself, and slices of lemon.</p> + + +<h3 class="recipe"><a name="Sheeps_Tongue_or_any_other_with_Oysters" id="Sheeps_Tongue_or_any_other_with_Oysters"></a><i>Sheep’s Tongue, or any other, with Oysters.</i></h3> + +<p>Boil six tongues in salt and water till they are sufficiently tender to +peel. Slice them thin, and with a quart of large oysters put them in a +dish, with some whole spice and a little claret, and let them stew +together. Then put in some butter, and three yolks of eggs well beaten. +Shake them all well together, and put some sippets and lay your tongues +upon them.</p> + + +<h3 class="recipe"><a name="Tripe_to_dress" id="Tripe_to_dress"></a><i>Tripe, to dress.</i></h3> + +<p>Take of the finest tripe, and, when properly trimmed, cut it in pieces +about four inches square; put it in a stewpan, with as much white wine +as will almost cover it: slice in three or four race of ginger, quarter +in a nutmeg, put in a good deal of salt, a bundle of herbs, rosemary, +thyme, sweet marjoram, and onion. When this has stewed gently a good +while, take out a pint of the clearest liquor, free from fat or dross, +and dissolve in it some anchovies finely picked. Take up the tripe, a +bit at a time, with a fork, and lay it in a warmed dish; pour on it the +liquor in which the anchovies were dissolved. Sprinkle on it a little +lemon juice. Those who are fond of onions or garlic may make either the +prevailing ingredient.</p> + + +<h3 class="recipe"><a name="Tripe_to_fricassee" id="Tripe_to_fricassee"></a><i>Tripe, to fricassee.</i></h3> + +<p>Cut into slices the fat part of double tripe; dip them into eggs or +batter, and fry them to lay round the dish. Cut the other part into long +slips, and into dice, and toss them up with onion, chopped parsley, +melted butter, yolks of eggs, and a little vinegar. Season with pepper +and salt, and serve up.</p> + + +<h3 class="recipe"><a name="Truffles_and_Morels_to_stew" id="Truffles_and_Morels_to_stew"></a><i>Truffles and Morels, to stew.</i></h3> + +<p>Well wash the truffles, cut them into slices, of the size and about the +thickness of half-a-crown; put them into a stewpan, with a pinch of salt +and cayenne pepper, and a little butter, to<span class='pagenum'><a name="Page_148" id="Page_148">[148]</a></span> prevent their being burnt. +Let them stew ten minutes; have ready a good brown sauce of half a pint +of beef and the same of veal jelly, thickened with a little butter and +flour; add to it any trimmings of the truffles or morels, and boil them +also in it; put in one pinch of cayenne pepper. Strain the truffles or +morels from the butter they were first stewed in; throw them into the +sauce; warm the whole again, and serve hot.</p> + + +<h3 class="recipe"><a name="Veal_to_boil" id="Veal_to_boil"></a><i>Veal, to boil.</i></h3> + +<p>Veal should be boiled well; a knuckle of six pounds will take very +nearly two hours. The neck must be also well boiled in a good deal of +water; if boiled in a cloth, it will be whiter. Serve it with tongue, +bacon, or pickled pork, greens of any sort, brocoli, and carrots, or +onion sauce, white sauce, oyster sauce, parsley and butter, or white +celery sauce.</p> + + +<h3 class="recipe"><a name="Veal_to_collar" id="Veal_to_collar"></a><i>Veal, to collar.</i></h3> + +<p>Bone and wash a breast of veal; steep it in three waters, and dry it +with a cloth; season it with savoury spice, some slices of bacon, and +shred sweet-herbs; roll them in a collar of cloth, and boil it in salt +and water, with whole spice; skim it clean and take it up, and when cold +put it in the pickle.</p> + + +<h3 class="recipe"><a name="Another_Veal_to_collar" id="Another_Veal_to_collar"></a><i>Another way.</i></h3> + +<p>Take the meat of a breast of veal; make a stuffing of beef-suet, crumb +of bread, lemon peel, parsley, pepper, and salt, mixed up with two eggs; +lay it over the meat, and roll it up. Boil an hour and a half, and send +it to table with oyster sauce.</p> + + +<h3 class="recipe"><a name="Veal_to_roast" id="Veal_to_roast"></a><i>Veal, to roast.</i></h3> + +<p>Veal will take a quarter of an hour to a pound: paper the fat of the +loin and fillet; stuff the fillet and shoulder with the following +ingredients: a quarter of a pound of suet, chopped fine, parsley, and +sweet-herbs chopped, grated bread, lemon-peel, pepper, salt, nutmeg, and +yolk of egg; butter may supply the want of suet. Roast the breast with +the caul on it till almost done; take it off, flour and baste it. Veal +requires to be more done than beef. For sauce use salad pickles, +brocoli, cucumbers, raw or stewed, French beans, peas, cauliflower, +celery, raw or stewed.</p> + + +<h3 class="recipe"><a name="Veal_roasted_ragout_of" id="Veal_roasted_ragout_of"></a><i>Veal, roasted, ragout of.</i></h3> + +<p>Cut slices of veal about the size of two fingers and at least as long as +three; beat them with a cleaver till they are no thicker than a +crown-piece; put upon every slice some stuffing<span class='pagenum'><a name="Page_149" id="Page_149">[149]</a></span> made with beef-suet, +ham, a little thyme, parsley, scallions, and a shalot. When the whole is +minced, add the yolks of two eggs, half a table-spoonful of brandy, +salt, and pepper; spread it on the veal and roll it. Cover each piece +with a thin slice of bacon, and tie it carefully. Then put them on a +small delicate spit covered with paper; and, when they are done, take +off the paper carefully, grate bread over them, and brown them at a +clear fire. Serve them with a gravy sauce.</p> + + +<h3 class="recipe"><a name="Veal_to_stew" id="Veal_to_stew"></a><i>Veal, to stew.</i></h3> + +<p>Cut the veal into small pieces; season with an onion, some salt and +pepper, mace, lemon-peel, and two or three shalots; let them stew in +water, with a little butter, or port wine, if you like. When enough +done, put in some yolks of eggs beaten, and boil them quick. Dish and +serve them up.</p> + + +<h3 class="recipe"><a name="Veal_with_Rice_to_stew" id="Veal_with_Rice_to_stew"></a><i>Veal, with Rice, to stew.</i></h3> + +<p>Boil half a pound of rice in three quarts of water in a small pan with +some good broth, about a pint, and slices of ham at the bottom, and two +good onions. When it is almost done, spread it, about twice the +thickness of a crown-piece, over a silver or delft dish in which it is +to be served [it must be a dish capable of bearing the fire]. Lay slices +of veal and ham alternately—the veal having already been dressed brown. +Cover the meat with rice in such a manner that it cannot be seen; put +your dish upon a hot stove; brown the rice with a salamander; drain off +the fat that may be in the dish, and serve it dry, or, if it is +preferred, with any of the good sauces, for which there are directions, +poured under it.</p> + + +<h3 class="recipe"><a name="Veal_served_in_paper" id="Veal_served_in_paper"></a><i>Veal served in paper.</i></h3> + +<p>Cut some slices of veal from the fillet, about an inch thick, in a small +square, about the size of a small fricandeau; make a box of paper to fit +neatly; rub the outside with butter, and put in your meat, with sweet +oil or butter, parsley, scallions, shalots, and mushrooms, all stewed +very fine, salt, and whole pepper. Set it upon the gridiron, with a +sheet of oiled paper under it, and let it do by a very slow fire, lest +the paper burn. When the meat is done on one side turn it on the other. +Serve it in the box, having put over it very gently a dash of vinegar.</p> + + +<h3 class="recipe"><a name="Bombarded_Veal" id="Bombarded_Veal"></a><i>Bombarded Veal.</i></h3> + +<p>Take a piece of a long square of bacon; cut it in thin slices; do the +same with veal, and lay the slices on your bacon. Having made a piece of +good forcemeat, spread it thin on your veal,<span class='pagenum'><a name="Page_150" id="Page_150">[150]</a></span> having previously seasoned +the latter with pepper and salt. Roll these up one by one; spit them on +a lark spit, quite even; wash them over with eggs and crumbs of bread; +then roast them, and serve up with a good ragout.</p> + + +<h3 class="recipe"><a name="Veal_Balls" id="Veal_Balls"></a><i>Veal Balls.</i></h3> + +<p>Take two pounds of veal; pick out the skin and bones; mix it well with +the crust of a French roll, soaked in hot milk, half a pound of veal +suet, two yolks of eggs, onion, and chopped parsley; season with pepper +and salt. Roll the balls in raspings; fry them of a gold colour: boil +the bones and the bits of skin to make the gravy for them.</p> + + +<h3 class="recipe"><a name="Breast_of_Veal" id="Breast_of_Veal"></a><i>Breast of Veal.</i></h3> + +<p>To fricassee it like fowls, parboil it; turn it a few times over the +fire with a bit of butter, a bunch of parsley, scallions, some +mushrooms, truffles, and morels. Shake in a little flour; moisten with +some good stock broth; and when the whole is done and skimmed, thicken +it with the yolks of three eggs beat with some milk; and, before it is +served, add a very little lemon juice.</p> + + +<h3 class="recipe"><a name="Breast_of_Veal_with_Cabbage_and_Bacon" id="Breast_of_Veal_with_Cabbage_and_Bacon"></a><i>Breast of Veal, with Cabbage and Bacon.</i></h3> + +<p>Cut the breast of veal in pieces, and parboil it; parboil also a cabbage +and a bit of streaked bacon, cut in slices, leaving the rind to it. Tie +each separately with packthread, and let them stew together with good +broth; no salt or pepper, on account of the bacon. When the whole is +done, take out the meat and cabbage, and put them into the terrine you +serve to table. Take the fat off the broth, put in a little cullis, and +reduce the sauce over the stove. When of a proper thickness pour it over +the meat, and serve up.</p> + + +<h3 class="recipe"><a name="Breast_of_Veal_en_fricandeau" id="Breast_of_Veal_en_fricandeau"></a><i>Breast of Veal en fricandeau.</i></h3> + +<p>Lard your veal, and take a ragout of asparagus, (for which see <a href="#Ragout_for_made_dishes">Ragouts</a>,) +and lay your veal, larded or glazed, upon the ragout. The same may be +done with a ragout of peas.</p> + + +<h3 class="recipe"><a name="Breast_of_Veal_glazed_brown" id="Breast_of_Veal_glazed_brown"></a><i>Breast of Veal, glazed brown.</i></h3> + +<p>Take a breast of veal, cut in pieces, or whole if you prefer it. Stir a +bit of butter and a spoonful of flour over the fire, and, when it is of +a good colour, put in a pint of broth, and afterwards the veal. Stew it +over a slow fire, and season with pepper and salt, a bunch of parsley, +scallions, cloves, thyme, laurel, basil, and half a spoonful of vinegar. +When the meat<span class='pagenum'><a name="Page_151" id="Page_151">[151]</a></span> is done and well glazed, skim the sauce well, and serve +it round it.</p> + + +<h3 class="recipe"><a name="Breast_of_Veal_to_stew_with_Peas" id="Breast_of_Veal_to_stew_with_Peas"></a><i>Breast of Veal, to stew with Peas.</i></h3> + +<p>Cut the nicest part of the breast of veal, with the sweetbread; roast it +a little brown; take a little bit of the meat that is cut off the ends, +and fry it with butter, salt, pepper, and flour; take a little hot water +just to rinse out the gravy that adheres to the frying-pan, and put it +into a stewpan, with two quarts of hot water, a bundle of parsley, +thyme, and marjoram, a bit of onion or shalot, plenty of lemon-peel, and +a pint of old green peas, the more mealy the better. Let it stew two or +three hours, then rub it through a sieve with a spoon; it should be all +nice and thick; then put it again in the stewpan with the meat, having +ready some hot water to add to the gravy in case it should be wanted. A +thick breast will take two hours, and must be turned every now and then. +Boil about as many nice young peas as would make a dish, the same as for +eating; put them in about ten minutes before you take it up, skimming +all the fat nicely off; and season it at the same time with salt and +cayenne to your taste.</p> + + +<h3 class="recipe"><a name="Another_Breast_of_Veal_to_stew_with_Peas" id="Another_Breast_of_Veal_to_stew_with_Peas"></a><i>Another way.</i></h3> + +<p>Cut your veal into pieces, about three inches long; fry it delicately; +mix a little flour with some beef broth, with an onion and two cloves; +stew this some time, strain it, add three pints or two quarts of peas, +or heads of asparagus, cut like peas. Put in the meat; let it stew +gently; add pepper and salt.</p> + + +<h3 class="recipe"><a name="Breast_of_Veal_ragout" id="Breast_of_Veal_ragout"></a><i>Breast of Veal ragout.</i></h3> + +<p>Bone and cut out a large square piece of the breast of veal; cut the +rest into small pieces, and brown it in butter, stewing it in your +ragout for made dishes; thicken it with brown butter, and put the ragout +in the dish. Lay diced lemon, sweetbreads, sippets, and bacon, fried in +batter of eggs; then lay on the square piece. Garnish with sliced +oranges.</p> + + +<h3 class="recipe"><a name="Veal_Collops_with_Oysters" id="Veal_Collops_with_Oysters"></a><i>Veal Collops, with Oysters.</i></h3> + +<p>Cut thin slices out of a leg of veal, as many as will make a dish, +according to the number of your company. Lard one quarter of them, and +fry them in butter; take them out of the pan and keep them warm. Clean +the pan, and put into it half a pint of oysters, with their liquor, and +some strong broth, one or two shalots, a glass of white wine, two or +three anchovies minced, and some grated nutmeg; let these have a boil +up,<span class='pagenum'><a name="Page_152" id="Page_152">[152]</a></span> and thicken with five eggs and a piece of butter. Put in your +collops, and shake them together till the sauce is tolerably thick. Set +them on the stove again to stew a little; then serve up.</p> + + +<h3 class="recipe"><a name="Veal_Collops_with_white_sauce" id="Veal_Collops_with_white_sauce"></a><i>Veal Collops, with white sauce.</i></h3> + +<p>Cut veal that has been already roasted into neat small pieces, round or +square; season them with a little pepper and salt; pass them quick of a +pale colour in a bit of butter of the size of a walnut; add the yolks of +five eggs, and half a pint of cream, with a very small onion or two, +previously boiled; toss them up quick, and serve hot.</p> + + +<h3 class="recipe"><a name="Veal_Cutlets_to_dress" id="Veal_Cutlets_to_dress"></a><i>Veal Cutlets, to dress.</i></h3> + +<p>Cut the veal steaks thin; hack and season them with pepper, salt, and +sweet-herbs. Wash them over with melted butter, and wrap white paper +buttered over them. Roast or bake them; and, when done, take off the +paper, and serve them with good gravy and Seville orange-juice squeezed +on.</p> + + +<h3 class="recipe"><a name="Another_Veal_Cutlets_to_dress" id="Another_Veal_Cutlets_to_dress"></a><i>Another way.</i></h3> + +<p>Take the best end of a neck of veal and cut your cutlets; four ribs will +make eight cutlets. Beat them out very thin, and trim them round. Take +chopped parsley, thyme, shalots, and mushrooms, pass them over the fire, +add a little juice of lemon, lemon-peel, and grated nutmeg. Dip in the +cutlets, crumb them, and boil them over a gentle fire. Save what you +leave from dipping them in, put some brown sauce to it, and put it under +them when going to table, first taking care to remove the grease from +it. Lamb cutlets are done the same way.</p> + + +<h3 class="recipe"><a name="Veal_Cutlets_larded" id="Veal_Cutlets_larded"></a><i>Veal Cutlets, larded.</i></h3> + +<p>Cut a neck of veal into bones; lard one side, and fry them off quick. +Thicken a piece of butter, of the size of a large nut, with a little +flour, and whole onion. Put in as much good gravy as will just cover +them, and a few mushrooms and forcemeat balls. Stove them tender; skim +off all grease; squeeze in half a lemon, and serve them up.</p> + + +<h3 class="recipe"><a name="Fillet_of_Veal_to_farce_or_roast" id="Fillet_of_Veal_to_farce_or_roast"></a><i>Fillet of Veal, to farce or roast.</i></h3> + +<p>Mince some beef suet very small, with some sweet marjoram, winter +savory, and thyme; season with salt, cloves, and mace, well beaten; put +in grated bread; mix them all together with the yolk of an egg; make +small holes in the veal, and stuff it very thick with these. Put it on +the spit and roast it well.<span class='pagenum'><a name="Page_153" id="Page_153">[153]</a></span> Let the sauce consist of butter, gravy, and +juice of lemon, very thick. Dish the veal, and pour the sauce over it, +with slices of lemon laid round the dish.</p> + + +<h3 class="recipe"><a name="Fillet_of_Veal_to_boil" id="Fillet_of_Veal_to_boil"></a><i>Fillet of Veal, to boil.</i></h3> + +<p>Cut out the bone of a fillet of veal; put it into good milk and water +for a little while: make some forcemeat with boiled clary, raw carrots, +beef suet, grated bread, sweet-herbs, and a good quantity of shrimps, +nutmeg, and mace, the yolks of three eggs boiled hard, some pepper and +salt, and two raw eggs; roll it up in butter, and stuff the veal with +it. Boil the veal in a cloth for two hours, and scald four or five +cucumbers, in order to take out the pulp the more easily. This done, +fill them with forcemeat, and stew them in a little thin gravy. For +sauce take strong white gravy, thickened with butter, a very little +flour, nutmeg, mace, and lemon-peel, three anchovies dissolved in +lemon-juice, some good cream, the yolk of an egg beaten, and a glass of +white wine. Serve with the cucumbers.</p> + + +<h3 class="recipe"><a name="Half_a_Fillet_of_Veal_to_stew" id="Half_a_Fillet_of_Veal_to_stew"></a><i>Half a Fillet of Veal, to stew.</i></h3> + +<p>Take a stewpan large enough for the piece of veal, put in some butter, +and fry it till it is firm, and of a fine brown colour all round; put in +two carrots, two large onions, whole, half a pound of lean bacon, a +bunch of thyme and of parsley, a pinch of cayenne pepper and of salt: +add a cupful of broth, and let the whole stew over a very slow fire for +one hour, or according to the size of your piece of veal, until +thoroughly done. Have ready a pint of jelly soup, in which stew a +table-spoonful of mustard and the same of truffles cut in small pieces; +add one ounce of butter and a dessert spoonful of flour to thicken; +unite it well together; put in a glass of white wine, and boil. When +ready to serve, pour it over the veal; let there be sauce sufficient to +fill the dish; the veal must be strained from the vegetables, and great +care taken that the sauce is well passed through the sieve, to keep it +clear from grease.</p> + + +<h3 class="recipe"><a name="Knuckle_of_Veal_white" id="Knuckle_of_Veal_white"></a><i>Knuckle of Veal, white.</i></h3> + +<p>Boil a knuckle of veal in a little water kept close from the air, with +six onions and a little whole pepper, till tender. The sauce to be +poured over it, when dished in a little of its own liquor—two or three +anchovies, a little mace, half a pint of cream, and the yolk of an egg, +thickened with a little flour.</p> + + +<h3 class="recipe"><a name="Knuckle_of_Veal_ragout" id="Knuckle_of_Veal_ragout"></a><i>Knuckle of Veal ragout.</i></h3> + +<p>Cut the veal into slices half an inch thick; pepper, salt, and flour +them; fry them of a light brown; put the trimmings,<span class='pagenum'><a name="Page_154" id="Page_154">[154]</a></span> with the bone +broken, an onion sliced, celery, a bunch of sweet-herbs; pour warm water +to cover them about an inch. Stew gently for two hours; strain it, and +thicken with flour and butter, a spoonful of ketchup, a glass of wine, +and the juice of half a lemon. Give it a boil, strain into a clean +saucepan, put in the meat, and make it hot.</p> + + +<h3 class="recipe"><a name="Leg_of_Veal_and_Bacon_to_boil" id="Leg_of_Veal_and_Bacon_to_boil"></a><i>Leg of Veal and Bacon, to boil.</i></h3> + +<p>Lard the veal with bacon and lemon-peel; boil it with a piece of bacon, +cut in slices; put the veal into a dish, and lay the bacon round it. +Serve it up with green sauce made thus: beat two or more handfuls of +sorrel in a mortar, with two pippins quartered, and put vinegar and +sugar to it.</p> + + +<h3 class="recipe"><a name="Loin_of_Veal_to_roast" id="Loin_of_Veal_to_roast"></a><i>Loin of Veal, to roast.</i></h3> + +<p>Roast, and baste with butter; set a dish under your veal, with vinegar, +a few sage leaves, and a little rosemary and thyme. Let the gravy drop +on these, and, when the veal is roasted, let the herbs and gravy boil +once or twice on the fire: serve it under the veal.</p> + + +<h3 class="recipe"><a name="Loin_of_Veal_to_roast_with_herbs" id="Loin_of_Veal_to_roast_with_herbs"></a><i>Loin of Veal, to roast with herbs.</i></h3> + +<p>Lard the fillet of a loin of veal; put it into an earthen pan; steep it +three hours with parsley, scallions, a little fennel, mushrooms, a +laurel-leaf, thyme, basil, and two shalots, the whole shred very fine, +salt, whole pepper, a little grated nutmeg, and a little sweet oil. When +it has taken the flavour of the herbs, put it upon the spit, with all +its seasoning, wrapt in two sheets of white paper well buttered; tie it +carefully so as to prevent the herbs falling out, and roast it at a very +slow fire. When it is done take off the paper, and with a knife pick off +all the bits of herbs that stick to the meat and paper, and put them +into a stewpan, with a little gravy, two spoonfuls of verjuice, salt, +whole pepper, and a bit of butter, about as big as a walnut, rolled in +flour. Before you thicken the sauce, melt a little butter; mix it with +the yolk of an egg, and rub the outside of the veal, which should then +be covered with grated bread, and browned with a salamander. Serve it up +with a good sauce under, but not poured over so as to disturb the meat.</p> + + +<h3 class="recipe"><a name="Loin_of_Veal_fricassee_of" id="Loin_of_Veal_fricassee_of"></a><i>Loin of Veal, fricassee of.</i></h3> + +<p>Well roast a loin of veal, and let it stand till cold. Cut it into +slices; in a saucepan over the stove melt some butter, with a little +flour, shred parsley, and chives. Turn the stewpan a little for a minute +or so, and pepper and salt the veal. Put it again into the pan, and give +it three or four turns over the<span class='pagenum'><a name="Page_155" id="Page_155">[155]</a></span> stove with a little broth, and boil it +a little: then put three or four yolks of eggs beaten up to a cream, and +some parsley shred, to thicken it, always keeping it stirred over the +fire till of sufficient thickness; then serve it up.</p> + + +<h3 class="recipe"><a name="Loin_of_Veal_Bechamel" id="Loin_of_Veal_Bechamel"></a><i>Loin of Veal Bechamel.</i></h3> + +<p>When the veal is nicely roasted, cut out part of the fillet down the +back; cut it in thin slices, and put some white sauce to what you have +cut out. Season it with the juice of lemon and a little pepper and salt; +put it into the veal, and cover the top with crumbs of bread that has +been browned, or salamander it over with crumbs, or leave the skin of +the veal so that you can turn it over when the seasoning part is put in.</p> + + +<h3 class="recipe"><a name="Neck_of_Veal_stewed_with_Celery" id="Neck_of_Veal_stewed_with_Celery"></a><i>Neck of Veal, stewed with Celery.</i></h3> + +<p>Take the best end of a neck, put it into a stewpan with beef broth, +salt, whole pepper, and two cloves, tied in a bit of muslin, an onion, +and a piece of lemon-peel. Add a little cream and flour mixed, some +celery ready boiled, and cut into lengths; and boil it up.</p> + + +<h3 class="recipe"><a name="Veal_Olives_No_1" id="Veal_Olives_No_1"></a><i>Veal Olives.</i> No. 1.</h3> + +<p class="noindent">are done the same way as the beef olives, only cut off a fillet of veal, +fried of a fine brown. The same sauce is used as for beef, and, if you +like, small bits of curled bacon may be laid in the dish. Garnish with +lemon and parsley.</p> + + +<h3 class="recipe"><a name="Veal_Olives_No_2" id="Veal_Olives_No_2"></a><i>Veal Olives.</i> No. 2.</h3> + +<p>Wash eight or ten Scots collops over with egg batter; season and lay +over a little forcemeat; roll them up and roast them; make a good ragout +for them; garnish with sliced orange.</p> + + +<h3 class="recipe"><a name="Veal_Olives_No_3" id="Veal_Olives_No_3"></a><i>Veal Olives.</i> No. 3.</h3> + +<p>Take a good fillet of veal, and cut large collops, not too thin, and +hack them well; wash them over with the yolk of an egg; then spread on a +good layer of forcemeat, made of veal pretty well seasoned. Roll them +up, and wash them with egg; lard them over with fat bacon, tie them +round, if you roast them; but, if to be baked, you need only wash the +bacon over with egg. Garnish with slices of lemon, and for sauce take +thick butter and good gravy, with a piece of lemon.</p> + + +<h3 class="recipe"><a name="Veal_Olives_No_4" id="Veal_Olives_No_4"></a><i>Veal Olives.</i> No. 4.</h3> + +<p>Lay over your forcemeat; first lard your collops, and lay a row of large +oysters; and then roll them up, and roast or<span class='pagenum'><a name="Page_156" id="Page_156">[156]</a></span> bake them. Make a ragout +of oysters, sweetbreads fried, a few morels and mushrooms, and lay in +the bottom of your dish, and garnish with fried oysters and grated +bread.</p> + + +<h3 class="recipe"><a name="Veal_Rumps" id="Veal_Rumps"></a><i>Veal Rumps.</i></h3> + +<p>Take three veal rumps; parboil and put them into a little pot, with some +broth, a bunch of parsley, scallions, a clove of garlic, two shalots, a +laurel leaf, thyme, basil, two cloves, salt, pepper, an onion, a carrot, +and a parsnip: let them boil till they are thoroughly done, and the +sauce is very nearly consumed. Take them out, let them cool, and strain +the sauce through a rather coarse sieve, that none of the fat may +remain. Put it into a stewpan, with the yolks of three eggs beat up, and +a little flour, and thicken it over the fire. Then dip your veal rumps +into it, and cover them with grated bread; put them upon a dish, and +brown them with a salamander. Serve them with sour sauce, for which see +the part that treats of <a href="#SAUCES">Sauces</a>.</p> + + +<h3 class="recipe"><a name="Shoulder_of_Veal_to_stew" id="Shoulder_of_Veal_to_stew"></a><i>Shoulder of Veal, to stew.</i></h3> + +<p>Put it in an earthen pan, with a gill of water, two spoonfuls of +vinegar, salt, whole pepper, parsley and scallions, two cloves of +garlic, a bay leaf, two onions, two heads of celery, three cloves, and a +bit of butter. Cover the pan close, and close the edges with flour and +water. Stew it in an oven three hours; then skim and strain the sauce, +and serve it over the veal.</p> + + +<h3 class="recipe"><a name="Veal_Steaks" id="Veal_Steaks"></a><i>Veal Steaks.</i></h3> + +<p>Cut a neck of veal into steaks, and beat them on both sides: beat up an +egg, and with a feather wet your steaks on both sides. Add some parsley, +thyme, and a little marjoram, cut small, and seasoned with pepper and +salt. Sprinkle crumbs of bread on both sides of the steaks, and put them +up quite tight and close into paper which has been rubbed with butter. +They may be either broiled or baked in a pan.</p> + + +<h3 class="recipe"><a name="Veal_Sweetbreads_to_fry" id="Veal_Sweetbreads_to_fry"></a><i>Veal Sweetbreads, to fry.</i></h3> + +<p>Cut each of your sweetbreads in three or four pieces and blanch them: +put them for two hours in a marinade made with lemon-juice, salt, +pepper, cloves, a bay leaf, and an onion sliced. Take the sweetbreads +out of the marinade, and dry them with a cloth; dip them in beaten yolk +of eggs, with crumbs of bread; fry them in lard till they are brown; +drain them; fry some parsley, and put it in the middle of the dish, and +serve them.</p> + +<p><span class='pagenum'><a name="Page_157" id="Page_157">[157]</a></span></p> + + +<h3 class="recipe"><a name="Veal_Sweetbreads_to_roast" id="Veal_Sweetbreads_to_roast"></a><i>Veal Sweetbreads, to roast.</i></h3> + +<p>Lard your sweetbreads with small lardoons of bacon, and put them on a +skewer; fasten them to the spit and roast them brown. Put some good +gravy into a dish; lay in the sweetbreads, and serve them very hot. You +ought to set your sweetbreads and spit them; then egg and bread them, or +they will not be brown.</p> + + +<h3 class="recipe"><a name="Vegetables_to_stew" id="Vegetables_to_stew"></a><i>Vegetables, to stew.</i></h3> + +<p>Cut some onions, celery, turnips, and carrots, into small squares, like +dice, but not too small; stew them with a bunch of thyme in a little +broth and butter; fry them till they are of a fine brown colour; turn +them with a fork, till quite soft; if they are not done enough, put a +little flour from the dredging-box to brown them; skim the sauce well, +and pass it through a sieve; add a little cayenne pepper and salt; put +the vegetables in, and serve them up.</p> + + +<h3 class="recipe"><a name="Haunch_of_Venison_to_roast_No_1" id="Haunch_of_Venison_to_roast_No_1"></a><i>Haunch of Venison, to roast.</i> No. 1.</h3> + +<p>Butter and sprinkle your fat with salt; lay a sheet of paper over it; +roll a thin sheet of paste and again another sheet of paper over the +paste, and with a packthread tie and spit it. Baste the sheet of paper +with butter, and let the venison roast till done enough. Be careful how +you take off the papers and paste, basting it with some butter during +that time, and dredge up: then let it turn round some time to give the +fat a colour. The object of pasting is to save the fat. Have +currant-jelly with it, and serve it up.</p> + + +<h3 class="recipe"><a name="Haunch_of_Venison_to_roast_No_2" id="Haunch_of_Venison_to_roast_No_2"></a><i>Haunch of Venison, to roast.</i> No. 2.</h3> + +<p>Let your haunch be well larded with thick bacon; seasoning it with fine +spices, parsley, sweet-herbs, cut small, pepper, and salt. Pickle it +with vinegar, onions, salt, pepper, parsley, sweet basil, thyme, and +bay-leaves: and, when pickled enough, spit it, and baste it with the +pickle. When roasted, dish it up with vinegar, pepper, and thick sauce.</p> + + +<h3 class="recipe"><a name="Haunch_of_Venison_to_roast_No_3" id="Haunch_of_Venison_to_roast_No_3"></a><i>Haunch of Venison, to roast.</i> No. 3.</h3> + +<p>Have the haunch well and finely larded with bacon, and put paper round +it: roast and serve it up with sauce under it, made of good cullis or +broth, gravy of ham, capers, anchovies, salt, pepper, and vinegar.</p> + + +<h3 class="recipe"><a name="Venison_to_boil" id="Venison_to_boil"></a><i>Venison, to boil.</i></h3> + +<p>Have your venison a little salted, and boil it in water. Meanwhile boil +six cauliflowers in milk and water; and put them<span class='pagenum'><a name="Page_158" id="Page_158">[158]</a></span> into a large pipkin +with drawn butter; keep them warm, and put in six handfuls of washed +spinach, boiled in strong broth; pour off the broth, and put some drawn +butter to it; lay some sippets in the dish, and lay your spinach round +the sides; have the venison laid in the middle, with the cauliflower +over it; pour your butter also over, and garnish with barberries and +minced parsley.</p> + + +<h3 class="recipe"><a name="Haunch_of_Venison_to_broil" id="Haunch_of_Venison_to_broil"></a><i>Haunch of Venison, to broil.</i></h3> + +<p>Take half a haunch, and cut it into slices of about half an inch thick; +broil and salt them over a brisk fire, and, when pretty well soaked, +bread and serve them up with gravy: do the same with the chine.</p> + + +<h3 class="recipe"><a name="Venison_to_recover_when_tainted" id="Venison_to_recover_when_tainted"></a><i>Venison, to recover when tainted.</i></h3> + +<p>Boil bay salt, ale, and vinegar together, and make a strong brine; skim +it, and let it stand till cool, and steep the venison for a whole day. +Drain and press it dry: parboil, and season it with pepper and salt.</p> + + +<h3 class="recipe"><a name="Another_Venison_to_recover_when_tainted" id="Another_Venison_to_recover_when_tainted"></a><i>Another way.</i></h3> + +<p>Tie your venison up in a clean cloth; put it in the earth for a whole +day, and the scent will be gone.</p> + + +<h3 class="recipe"><a name="Red_Deer_Venison_to_pot" id="Red_Deer_Venison_to_pot"></a><i>Red Deer Venison, to pot.</i></h3> + +<p>Let the venison be well boned and cut into pieces about an inch thick, +and round, of the diameter of your pot. Season with pepper and salt, +something higher than you would pasty, and afterwards put it into your +pots, adding half a quarter of butter, and two sliced nutmegs, cloves +and mace about the same quantity of each, but rather less of the cloves. +Then put into your pots lean and fat, so that there may be fat and lean +mixed, until the pots are so nearly filled as to admit only a pint of +butter more to be put into each. Make a paste of rye-flour, and stop +your pots close on the top. Have your oven heated as you would for a +pasty; put your pots in, and let them remain as long as for pasty; draw +them out, and let them stand half an hour; afterwards unstop them, and +turn the pots upside down; you may remove the contents, if you like, +into smaller pots; in which case take off all the butter, letting the +gravy remain, and using the butter for the fresh pots; let them remain +all night; the next day fill them with fresh butter. To make a pie of +the same, proceed in the same way with the venison, only do not season +it so high; but put in a liberal allowance of butter.</p> + + +<h3 class="recipe"><a name="Venison_excellent_substitute_for" id="Venison_excellent_substitute_for"></a><i>Venison, excellent substitute for.</i></h3> + +<p>Skin a loin of mutton; put to it a quarter of a pint of port wine, half +a pint of spring water, two spoonfuls of vinegar,<span class='pagenum'><a name="Page_159" id="Page_159">[159]</a></span> an onion with three +cloves, a small bunch of thyme and parsley, a little pepper and salt, to +your taste. Stew them with the mutton very slowly for two hours and a +half; baste it with the liquor very often; skim off the fat, and send +the gravy in the dish with the mutton. Sauce—the same as for venison.</p> + + +<h3 class="recipe"><a name="Water_Cresses_to_stew" id="Water_Cresses_to_stew"></a><i>Water Cresses, to stew.</i></h3> + +<p>When the cresses are nicely picked and well washed, put them into a +stewpan with a little butter under them. Let them stew on a clear fire +until almost done; then rub them through a sieve; put them again into a +pan, with a dust of flour, a little salt, and a spoonful of good cream: +give it a boil, and dish it up with sippets. The cream may be omitted, +and the cresses may be boiled in salt and water before they are rubbed +through the sieve, and afterwards stewed, but it takes the strength out, +therefore it is best not to boil them first.</p> + +<p><span class='pagenum'><a name="Page_160" id="Page_160">[160]</a></span></p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_161" id="Page_161">[161]</a></span></p> + + +<h2 class="chapterhead"><a name="POULTRY" id="POULTRY"></a>POULTRY.</h2> + +<hr class="declong" /> + +<h3 class="recipe"><a name="Chicken_to_make_white" id="Chicken_to_make_white"></a><i>Chicken, to make white.</i></h3> + +<p><span class="smcap">Feed</span> them in the coop on boiled rice; give them no water at all to +drink. Scalded oatmeal will do as well.</p> + + +<h3 class="recipe"><a name="Chicken_to_fricassee_No_1" id="Chicken_to_fricassee_No_1"></a><i>Chicken, to fricassee.</i> No. 1.</h3> + +<p>Empty the chicken, and singe it till the flesh gets very firm. Carve it +as neatly as possible; divide the legs at the joints into four separate +pieces, the back into two, making in all ten pieces. Take out the lungs +and all that remains within; wash all the parts of the chicken very +thoroughly in lukewarm water, till all the blood is out. Put the pieces +in boiling water, sufficient to cover them, about four tea-cupfuls, and +let them remain there ten minutes; take them out, preserve the water, +and put them into cold water. When quite cool, put two ounces of fresh +butter into a stewpan with half a pint of mushrooms, fresh or pickled; +if pickled, they must be put into fresh cold water two or three hours +before; the water to be changed three times; put into the stewpan two +bunches of parsley and two large onions; add the chicken, and set the +stewpan over the fire. When the chickens have been fried lightly, taking +care they are not in the least browned, dust a little salt and flour +over them; then add some veal jelly to the water in which they were +blanched; let them boil about three quarters of an hour in that liquor, +skimming off all the butter, and scum very cleanly; then take out the +chicken, leaving the sauce or liquor, and lay it in another stewpan, +which place in a basin of hot water near the fire. Boil down the sauce +or liquor, adding some more veal jelly, till it becomes strong, and +there remains sufficient sauce for the dish; add to this the yolk of +four eggs and three table-spoonfuls of cream: boil it, taking great care +to keep it con<span class='pagenum'><a name="Page_162" id="Page_162">[162]</a></span>stantly stirring; and, when ready to serve, having placed +the chicken in a very hot dish, with the breast in the middle, and the +legs around, pour the sauce well over every part. The sauce should be +thicker than melted butter, and of a yellow colour.</p> + + +<h3 class="recipe"><a name="Chicken_to_fricassee_No_2" id="Chicken_to_fricassee_No_2"></a><i>Chicken, to fricassee.</i> No. 2.</h3> + +<p>Cut the chicken up in joints; put them into cold water, and set them on +the fire till they boil; skim them well. Save the liquor. Skin, wash, +and trim the joints; put them into a pan, with the liquor, a small bunch +of parsley and thyme, a small onion, and as much flour and water as will +give it a proper thickness, and let them boil till tender. When going to +table, put in a yolk of egg mixed with a little good cream, a little +parsley chopped very fine, juice of lemon, and pepper and salt to your +taste.</p> + + +<h3 class="recipe"><a name="Chicken_to_fricassee_No_3" id="Chicken_to_fricassee_No_3"></a><i>Chicken, to fricassee.</i> No. 3.</h3> + +<p>Take two chickens and more than half stew them; cut them into limbs; +take the skin clean off, and all the inside that is bloody. Put them +into a stewpan, with half a pint of cream, about two ounces of butter, +into which shake a little flour, some mace, and whole pepper, and a +little parsley boiled and chopped fine. Thicken it up with the yolks of +two eggs; add the juice of a lemon, and three spoonfuls of good white +gravy.</p> + + +<h3 class="recipe"><a name="Chicken_to_fricassee_No_4" id="Chicken_to_fricassee_No_4"></a><i>Chicken, to fricassee.</i> No. 4.</h3> + +<p>Have a frying-pan, with sufficient liquor to cover your chicken cut into +pieces; half of the liquor to be white wine and water. Take one nutmeg +sliced, half a dozen cloves, three blades of mace, and some whole +pepper; boil all these together in a frying-pan; put half a pound of +fresh butter and skim it clean; then put in your chickens, and boil them +till tender; add a small quantity of parsley. Take four yolks and two +whites of eggs; beat them well with some thick butter, and put it to +your chicken in the pan; toss it over a slow fire till thick, and serve +it up with sippets.</p> + + +<h3 class="recipe"><a name="Chicken_white_fricassee_of" id="Chicken_white_fricassee_of"></a><i>Chicken, white fricassee of.</i></h3> + +<p>Cut in pieces chickens or rabbits; wash and dry them in a cloth; flour +them well, and fry in clarified butter till they are a little brown, +but, if not enough done, put them in a stewpan, and just cover them with +strong veal or beef broth. Put in with them a bunch of thyme, an onion +stuck with cloves, a little pepper and salt, and a blade of mace. Cover +and stew till tender, and till the liquor is reduced about one half. Put +in a quarter of a pound of butter, the yolk of two eggs beat,<span class='pagenum'><a name="Page_163" id="Page_163">[163]</a></span> and a +quarter of a pint of cream. Stir well; let it boil; if not thick enough, +shake in some flour; and then put in juice of lemon.</p> + + +<h3 class="recipe"><a name="Cream_of_Chicken_or_Fowl" id="Cream_of_Chicken_or_Fowl"></a><i>Cream of Chicken, or Fowl.</i></h3> + +<p>For this purpose fowls are preferable, because the breasts are larger. +Take two chickens, cut off the breast, and roast them; the remainder put +in a stewpan with two pounds of the sinewy part of a knuckle of veal. +Boil the whole together to make a little clear good broth: when the +breasts are roasted, and your broth made, take all the white of the +breast, put it in a small stewpan, and add to it the broth clean and +clear. It will be better to cut the white of the chickens quite fine, +and, when you find that it is boiled soft, proceed in the same manner as +for cream of rice and pass it. Just in the same way, make it of the +thickness you judge proper, and warm in the same manner as the cream of +rice: put in a little salt if it is approved of.</p> + + +<h3 class="recipe"><a name="Chickens_to_fry" id="Chickens_to_fry"></a><i>Chickens, to fry.</i></h3> + +<p>Scald and split them; put them in vinegar and water, as much as will +cover them, with a little pepper and salt, an onion, a slice or two of +lemon, and a sprig or two of thyme, and let them lie two hours in the +pickle. Dry them with a cloth; flour and fry them in clarified butter, +with soft bread and a little of the pickle.</p> + + +<h3 class="recipe"><a name="Chickens_to_heat" id="Chickens_to_heat"></a><i>Chickens, to heat.</i></h3> + +<p>Take the legs, wings, brains, and rump, and put them into a little white +wine vinegar and claret, with some fresh butter, the water of an onion, +a little pepper and sliced nutmeg, and heat them between two dishes.</p> + + +<h3 class="recipe"><a name="Chickens_dressed_with_Peas" id="Chickens_dressed_with_Peas"></a><i>Chickens, dressed with Peas.</i></h3> + +<p>Singe and truss your chickens; boil one half and roast the other. Put +them into a small saucepan, with a little water, a small piece of +butter, a little salt, and a bundle of thyme and parsley. Set them on +the fire, and put in a small lump of sugar. When they boil, set them +over a slow fire to stew. Lay your boiled chickens in a dish; put your +peas over them; then lay the roasted ones between, and send to table.</p> + + +<h3 class="recipe"><a name="Chicken_and_Ham_ragout_of" id="Chicken_and_Ham_ragout_of"></a><i>Chicken and Ham, ragout of.</i></h3> + +<p>Clear a chicken which has been dressed of all the sauce that may be +about it. If it has been roasted, pare off the brown skin, take some +soup, veal jelly, and cream, and a table-spoonful of mushrooms; if +pickled, wash them in several waters to take out the vinegar: put them +in the jelly, and keep this sauce<span class='pagenum'><a name="Page_164" id="Page_164">[164]</a></span> to heat up. Cut up the chicken, the +wings and breast in slices, the merrythought also, and divide the legs. +Heat the fowl up separately from the sauce in a little thin broth: +prepare six or eight slices of ham stewed apart in brown gravy; dip each +piece of the fowl in the white sauce, and lay them in the middle of the +dish with a piece of the ham alternately one beside another, taking care +that as little of the white sauce as possible goes on the ham, to +preserve its colour. Lay the legs one on each side of the meat in the +middle; and pour the sauce in the middle, taking care not to pour it +over the ham.</p> + + +<h3 class="recipe"><a name="Chicken_or_Ham_and_Veal_pates" id="Chicken_or_Ham_and_Veal_pates"></a><i>Chicken, or Ham and Veal patés.</i></h3> + +<p>Cut up into small dice some of the white of the chicken, or the most +delicate part of veal already dressed; take sufficient white sauce, with +truffles, morels, and mushrooms, and heat it up to put in the patés. +When ready, pour it amply into them, and serve up hot.</p> + + +<h3 class="recipe"><a name="Another_Chicken_or_Ham_and_Veal_pates" id="Another_Chicken_or_Ham_and_Veal_pates"></a><i>Another.</i></h3> + +<p>Take the white of a chicken or veal, cut it up in small dice; do the +same with some ham or tongue; warm it in a little broth, and take a good +white sauce, such as is used for pheasants, and heat it up thoroughly.</p> + + +<h3 class="recipe"><a name="Duck_to_boil" id="Duck_to_boil"></a><i>Duck, to boil.</i></h3> + +<p>Pour over it boiling milk and water, and let it lie for an hour or two. +Then boil it gently for a full half hour in plenty of water. Serve with +onion sauce.</p> + + +<h3 class="recipe"><a name="Duck_to_boil_a_la_Francaise" id="Duck_to_boil_a_la_Francaise"></a><i>Duck, to boil, à la Française.</i></h3> + +<p>To a pint of rich beef gravy put two dozen of roasted peeled chesnuts, +with a few leaves of thyme, two small onions if agreeable, a race of +ginger, and a little whole pepper. Lard a fine tame duck, and half roast +it; put it into the gravy; let it stew ten minutes, and add a pint of +port wine. When the duck is done, take it out; boil up your gravy to a +proper thickness, but skim it very clean from the fat; lay your duck in +the dish, and pour the sauce over it.</p> + + +<h3 class="recipe"><a name="Duck_a_la_braise" id="Duck_a_la_braise"></a><i>Duck à la braise.</i></h3> + +<p>Lard the duck; lay a slice or two of beef at the bottom of the pan, and +on these the duck, a piece of bacon, and some more beef sliced, an +onion, a carrot, whole pepper, a slice of lemon, and a bunch of +sweet-herbs. Cover this close, and set it over the fire for a few +minutes, shaking in some flour: then pour in a quart of beef broth or +boiling water, and a<span class='pagenum'><a name="Page_165" id="Page_165">[165]</a></span> little heated red wine. Stew it for half an hour; +strain the sauce, and skim it; put to it some more wine if necessary, +with cayenne, shalot, a little mint, juice of a lemon, and chopped +tarragon. If agreeable to your taste, add artichoke bottoms boiled and +quartered.</p> + + +<h3 class="recipe"><a name="Duck_to_hash" id="Duck_to_hash"></a><i>Duck, to hash.</i></h3> + +<p>When cut in pieces, flour it; put it into a stewpan with some gravy, a +little red wine, shalot chopped, salt and pepper; boil these; put in the +duck; toss it up, take out the lemon, and serve with toasted sippets.</p> + + +<h3 class="recipe"><a name="Duck_to_stew_with_Cucumbers" id="Duck_to_stew_with_Cucumbers"></a><i>Duck, to stew with Cucumbers.</i></h3> + +<p>Half roast the duck, and stew it as before. Slice some cucumbers and +onions; fry and drain them very dry; put them to the duck, and stew all +together.</p> + + +<h3 class="recipe"><a name="Duck_to_stew_with_Peas" id="Duck_to_stew_with_Peas"></a><i>Duck, to stew with Peas.</i></h3> + +<p>Half roast the duck, put it into some good gravy with a little mint and +three or four sage-leaves chopped. Stew this half an hour; thicken the +gravy with a little flour; throw in half a pint of green peas boiled, or +some celery, in which case omit the mint.</p> + + +<h3 class="recipe"><a name="Fowls_to_fatten_in_a_fortnight" id="Fowls_to_fatten_in_a_fortnight"></a><i>Fowls, to fatten in a fortnight.</i></h3> + +<p>Gather and dry, in proper season, nettle leaves and seed; beat them into +powder, and make it into paste with flour, adding a little sweet +olive-oil. Make this up into small crams: coop the birds up and feed +them with it, giving them water in which barley has been boiled, and +they will fatten in the above-mentioned time.</p> + + +<h3 class="recipe"><a name="Fowl_to_make_tender" id="Fowl_to_make_tender"></a><i>Fowl, to make tender.</i></h3> + +<p>Pour down the throat of the fowl, about an hour before you kill it, a +spoonful of vinegar, and let it run about again. When killed, hang it up +in the feathers by the legs in a smoky chimney; then pluck and dress it. +This method makes fowls very tender.</p> + + +<h3 class="recipe"><a name="Fowl_to_roast_with_Anchovies" id="Fowl_to_roast_with_Anchovies"></a><i>Fowl, to roast with Anchovies.</i></h3> + +<p>Put a bit of butter in your stewpan with a little flour; keep stirring +this over the fire, but not too hot, till it turns of a good gold +colour, and put a little of it into your gravy to thicken it.</p> + + +<h3 class="recipe"><a name="Fowl_with_Rice_called_Pilaw" id="Fowl_with_Rice_called_Pilaw"></a><i>Fowl with Rice, called Pilaw.</i></h3> + +<p>Boil a pint of rice in as much water as will cover it. Put in with it +some whole black pepper, a little salt, and half a dozen cloves, tied up +in a bit of cloth. When the rice is tender take<span class='pagenum'><a name="Page_166" id="Page_166">[166]</a></span> out the cloves and +pepper, and stir in a piece of butter. Boil a <a name="corr24" id="corr24"></a>fowl and a piece of bacon; +lay them in a dish, and cover them with the rice. Lay round the dish and +upon the rice hard eggs cut in halves and quarters, and onions, first +boiled and then fried.</p> + + +<h3 class="recipe"><a name="Fowl_to_hash" id="Fowl_to_hash"></a><i>Fowl, to hash.</i></h3> + +<p>Cut the fowl in pieces; put it in some gravy, with a little cream, +ketchup, or mushroom-powder, grated lemon-peel, a few oysters and their +liquor, and a piece of butter mixed with flour. Keep stirring it till +the butter is melted. Lay sippets in the dish.</p> + + +<h3 class="recipe"><a name="Fowl_to_stew" id="Fowl_to_stew"></a><i>Fowl, to stew.</i></h3> + +<p>Take a fowl, two onions, two carrots, and two turnips; put one onion +into the fowl, and cut all the rest into four pieces each. Add two or +three bits of bacon or ham, a bay-leaf, and as much water as will +prevent their burning when put into an earthen vessel; cover them up +close, and stew them for three hours and a half on a slow fire. Serve up +hot or cold.</p> + + +<h3 class="recipe"><a name="Goose_to_stuff" id="Goose_to_stuff"></a><i>Goose, to stuff.</i></h3> + +<p>Having well washed your goose, dry it, and rub the inside with pepper +and salt. Crumble some bread, but not too fine; take a piece of butter +and make it hot; cut a middle-sized onion and stew in the butter. Cut +the liver very small, and put that also in the butter for about a minute +just to warm, and pour it over the head. It must then be mixed up with +an egg and about two spoonfuls of cream, a little nutmeg, ginger, pepper +and salt, and a small quantity of summer savory.</p> + + +<h3 class="recipe"><a name="Another_Goose_to_stuff" id="Another_Goose_to_stuff"></a><i>Another way.</i></h3> + +<p>Chop fine two ounces of onions, and an ounce of green sage leaves; add +four ounces of bread crumbs, the yolk and white of an egg, a little salt +and pepper, and sometimes minced apples.</p> + + +<h3 class="recipe"><a name="Gooses_liver_to_dress" id="Gooses_liver_to_dress"></a><i>Goose’s liver, to dress.</i></h3> + +<p>When it is drawn, leave the gall sticking to it; lay it in fresh water +for a day, and change the water several times. When you use it, wipe it +dry, cut off the gall, and fry it in butter, which must be made very hot +before the liver is put in: it must be whole and fried brown—no fork +stuck in it. Serve with a little ketchup sauce.</p> + + +<h3 class="recipe"><a name="Pigeons_to_boil" id="Pigeons_to_boil"></a><i>Pigeons, to boil.</i></h3> + +<p>Chop sweet-herbs and bacon, with grated bread, butter, spice, and the +yolk of an egg; tie both ends of the pullets, and boil them. Garnish +with sliced lemon and barberries.</p> + +<p><span class='pagenum'><a name="Page_167" id="Page_167">[167]</a></span></p> + + +<h3 class="recipe"><a name="Pigeons_to_broil" id="Pigeons_to_broil"></a><i>Pigeons, to broil.</i></h3> + +<p>Cut their necks and wings close, leaving the skin of the neck to enable +you to tie close, and with some grated bread put an anchovy, the two +livers of pigeons, half a grated nutmeg, a quarter of a pound of butter, +a very little thyme, a little pepper and salt, and sweet marjoram shred. +Mix all together, and into each bird put a piece of the size of a +walnut, after sewing up the vents and necks, and, with a little nutmeg, +pepper, and salt, strewed over them, broil them on a slow charcoal fire, +basting and turning very often. Use rich gravy or melted butter for +sauce, and season to your taste.</p> + + +<h3 class="recipe"><a name="Pigeons_to_jug" id="Pigeons_to_jug"></a><i>Pigeons, to jug.</i></h3> + +<p>Pick and draw the pigeons, and let a little water pass through them; +parboil and bruise the liver with a spoon; mix pepper, salt, grated +nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity +equal to the liver, the yolks of two eggs boiled hard and also cut fine; +mix these with two raw eggs, and stuff the birds, tying up the necks and +vents. After dipping the pigeons into water, season them with salt and +pepper; then put them into a jug, with two or three pieces of celery, +stopping it very close, to prevent the steam escaping. Set them in a +kettle of cold water; lay a tile on the top, and boil three hours; take +them out, and put in a piece of butter rolled in flour; shake it round +till thick, and pour it over the pigeons.</p> + + +<h3 class="recipe"><a name="Pigeons_to_pot" id="Pigeons_to_pot"></a><i>Pigeons, to pot.</i></h3> + +<p>Truss and season them with savoury spice; put them into a a pot or pan, +covering them with butter, and bake them. Take out, drain, and, when +cold, cover them with clarified butter. Fish may be potted in the same +way, but always bone them when baked.</p> + + +<h3 class="recipe"><a name="Pigeons_to_stew_No_1" id="Pigeons_to_stew_No_1"></a><i>Pigeons, to stew.</i> No. 1.</h3> + +<p>Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some +sweet-herbs, a little grated bread, and the liver of the birds chopped +very fine; roll these up in a bit of butter, put it in the stomach of +the pigeons, and tie up both ends. Make some butter hot in your stewpan, +fry the pigeons in it till they are brown all over, putting to them two +or three blades of mace, a few peppercorns, and one shalot. Take them +out of the liquor, dust a little flour into the stewpan, shaking it +about till it is brown. Have ready a quart of small gravy and a glass of +white wine; let it just boil up: strain out all the spice, and put the +gravy and pigeons into the stewpan. Let them simmer over<span class='pagenum'><a name="Page_168" id="Page_168">[168]</a></span> the fire two +hours; put in some pickled mushrooms, a little lemon juice, a spoonful +of ketchup, a few truffles and morels. Dish and send to table with bits +of bacon grilled. Some persons add forcemeat balls, but they are very +rich without.</p> + + +<h3 class="recipe"><a name="Pigeons_to_stew_No_2" id="Pigeons_to_stew_No_2"></a><i>Pigeons, to stew.</i> No. 2.</h3> + +<p>Shred the livers and gizzards, with as much suet as there is meat; +season with pepper, salt, parsley, and thyme, shred small; fill the +pigeons with this stuffing; lay them in the stewpan, breasts downward, +with as much strong broth as will cover them. Add pepper, salt, and +onion, and two thin rashers of bacon. Cover them close; let them stew +two hours or more, till the liquor is reduced to one half, and looks +like gravy, and the pigeons are tender; then put them in a dish with +sippets. If you have no strong broth, you may stew in water; but you +must not put so much water as broth, and they must stew more slowly.</p> + + +<h3 class="recipe"><a name="Pigeons_to_stew_No_3" id="Pigeons_to_stew_No_3"></a><i>Pigeons, to stew.</i> No. 3.</h3> + +<p>Cut six pigeons with giblets into quarters, and put them into a stewpan, +with two blades of mace, salt, pepper, and just water sufficient to stew +them without burning. When tender, thicken the liquor with the yolk of +an egg and three spoonfuls of fresh cream, a little shred thyme, +parsley, and a bit of butter. Shake all together, and garnish with +lemon.</p> + + +<h3 class="recipe"><a name="Pigeons_biscuit_of" id="Pigeons_biscuit_of"></a><i>Pigeons, biscuit of.</i></h3> + +<p>Wash, clean, and parboil, your pigeons, and stew them in strong broth. +Have a ragout made for them of strong gravy, with artichoke bottoms and +onions, seasoning them with the juice of lemons, and lemons diced, +truffles, mushrooms, morels, and bacon cut as for lard. Pour the broth +into a dish with dried sippets, and, after placing your pigeons, pour on +the ragout. Garnish with scalded parsley, lemons, and beet-root.</p> + + +<h3 class="recipe"><a name="Pigeons_en_compote_No_1" id="Pigeons_en_compote_No_1"></a><i>Pigeons, en compote.</i> No. 1.</h3> + +<p>The pigeons must be young and white, and the inside entirely taken out. +Let none of the heart or liver remain, which is apt to render them +bitter. Make some forcemeat of veal, and fill the pigeons with it; then +put them in a braise, with some bacon, a slice of lemon, a little thyme, +and bay-leaf, and let them stew gently for an hour. The sauce is made of +cucumbers and mushrooms, and they must be sweated in a little butter +till tender; then strain it off the butter, and put in some strong gravy +and a little flour to thicken it. Lastly, add the<span class='pagenum'><a name="Page_169" id="Page_169">[169]</a></span> yolks of two eggs and +a little good cream, which, when put to it, must be well stirred, and +not suffered to boil, as it would curdle and spoil the sauce.</p> + + +<h3 class="recipe"><a name="Pigeons_en_compote_No_2" id="Pigeons_en_compote_No_2"></a><i>Pigeons, en compote.</i> No. 2.</h3> + +<p>Have the birds trussed with their legs in their bodies, but stuffed with +forcemeat; parboil and lard them with fat bacon; season with pepper, +spices, parsley, and minced chives; stew them very gently. While they +are stewing, make a ragout of fowls’ livers, cocks’-combs, truffles, +morels, and mushrooms, and put a little bacon in the frying-pan to melt; +put them in, and shake the pan three or four times round; then add some +rich gravy, and let it simmer a little, and put in some veal cullis and +ham to thicken it. Drain the pigeons, and put them into this ragout; let +them just simmer; take them up, put them into your dish, and pour the +ragout over.</p> + + +<h3 class="recipe"><a name="Pigeons_en_compote_No_3" id="Pigeons_en_compote_No_3"></a><i>Pigeons, en compote.</i> No. 3.</h3> + +<p>Lard, truss, and force them; season and stew them in strong broth. Have +a ragout garnished with sippets, sweetbreads, and sprigs of parsley; +then fry the pigeons in a batter of eggs and sliced bacon. You may +garnish most dishes in the same way.</p> + + +<h3 class="recipe"><a name="Pigeons_a_la_Crapaudine" id="Pigeons_a_la_Crapaudine"></a><i>Pigeons, à la Crapaudine.</i></h3> + +<p>Cut the birds open down the back, and draw the legs through the skin +inside, as you would do a boiled fowl, then put into a roomy saucepan +some butter, a little parsley, thyme, shalots, and, if you can have +them, mushrooms, all chopped together very fine. Put the pigeons in +this, and let them sweat in the butter and herbs for about five minutes. +While they are warm and moist with the herbs and butter, cover them all +over with fine bread crumbs; sprinkle a little salt upon them, and boil +them on a slow fire. The sauce may be either of mushrooms or cucumbers, +made by sweating whichever you choose in butter till quite tender, then +adding a little gravy, cream, and flour.</p> + + +<h3 class="recipe"><a name="Pigeons_in_disguise" id="Pigeons_in_disguise"></a><i>Pigeons in disguise.</i></h3> + +<p>Draw, truss, and season the pigeons with salt and pepper, and make a +nice puff; roll each pigeon in a piece of it; tie them in a cloth, but +be careful not to let the paste break. Boil them in plenty of water for +an hour and a half; and when you untie them take great care they do not +break; put them into a dish, and pour a little good gravy to them.</p> + + +<h3 class="recipe"><a name="Pigeons_in_fricandeau" id="Pigeons_in_fricandeau"></a><i>Pigeons in fricandeau.</i></h3> + +<p>Draw and truss the pigeons with the legs in the bellies, larding them +with bacon, and slit them. Fry them of a fine<span class='pagenum'><a name="Page_170" id="Page_170">[170]</a></span> brown in butter: put into +the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful +of walnut ketchup, cayenne, a little salt, a few truffles, morels, and +some yolks of hard eggs. Pour your sauce with its ingredients over the +pigeons, when laid in the dish.</p> + + +<h3 class="recipe"><a name="Pigeons_aux_Poires" id="Pigeons_aux_Poires"></a><i>Pigeons aux Poires.</i></h3> + +<p>Let the feet be cut off, and stuff them with forcemeat, in the shape of +a pear, rolling them in the yolk of an egg and crumbs of bread, putting +in at the lower end to make them look like pears. Rub your dish with a +piece of butter, and then lay them over it, but not to touch each other, +and bake them. When done, lay them in another dish, and pour some good +gravy into it, thickening with the yolk of an egg; but take care not to +pour it over the pigeons.</p> + + +<h3 class="recipe"><a name="Another_Pigeons_aux_Poires" id="Another_Pigeons_aux_Poires"></a><i>Another way.</i></h3> + +<p>Cut off one leg; truss the pigeons to boil, and let the leg come out of +the vent; fill them with forcemeat: tie them with packthread, and stew +them in good broth. Roll the pigeons in yolks of eggs, well beaten with +crumbs of bread. Lard your stewpan, but not too hot, and fry your birds +to the colour of a popling pear; lay them in a dish, and send up gravy +and orange in a terrine with them.</p> + + +<h3 class="recipe"><a name="Pigeons_Pompeton_of" id="Pigeons_Pompeton_of"></a><i>Pigeons, Pompeton of.</i></h3> + +<p>Butter your pan, lay in it some sliced bacon, and cover all the inside +of it with forcemeat. Brown the pigeons off in a pan, and put them in a +good ragout, stewing them up together, and put also a good ladleful of +ragout to the forcemeat: then lay your pigeons breast downward, and pour +over them the ragout that remains; cover them with forcemeat, and bake +them. Turn them out, and serve up.</p> + + +<h3 class="recipe"><a name="Pigeons_au_Soleil" id="Pigeons_au_Soleil"></a><i>Pigeons au Soleil.</i></h3> + +<p>Make some forcemeat, with half a pound of veal, a quarter of a pound of +mutton, and two ounces of beef, and beat them in a mortar with salt, +pepper, and mace, till they become paste. Beat up the yolks of four +eggs, put them into a plate, and mix two ounces of flour and a quarter +of a pound of grated bread. Set on your stewpan with a little rich beef +gravy; tie up three or four cloves in a piece of muslin, and put into +it; then put your pigeons in, and stew them till nearly done; set them +before the fire to keep warm, and with some good beef dripping in your +pan, enough to cover the birds, set it on the fire; when boiling, take +one at a time, and roll it in the meat that was beaten, then in the yolk +of an egg,<span class='pagenum'><a name="Page_171" id="Page_171">[171]</a></span> till they are quite wet; strew them with bread and flour in +boiling dripping, and let them remain till brown.</p> + + +<h3 class="recipe"><a name="Pigeons_a_la_Tatare" id="Pigeons_a_la_Tatare"></a><i>Pigeons à la Tatare, with Cold Sauce.</i></h3> + +<p>Singe and truss the pigeons as for boiling, and beat them flat, but not +so as to break the skin; season them with salt, pepper, cloves, and +mace. Dip them in melted butter and grated bread; lay them on a +gridiron, and turn them often. Should the fire not be clear, lay them +upon a sheet of paper buttered, to keep them from being smoked. For +sauce, take a piece of onion or shalot, an anchovy, and two spoonfuls of +pickled cucumbers, capers, and mushrooms: mince these very small by +themselves; add a little pepper and salt, five spoonfuls of oil, one of +water, and the juice of a lemon, and mix them well together with +mustard. Pour the sauce cold into the dish, and lay the birds, when +broiled, upon it.</p> + + +<h3 class="recipe"><a name="Pigeons_Surtout_of" id="Pigeons_Surtout_of"></a><i>Pigeons, Surtout of.</i></h3> + +<p>Take some large tame pigeons; make forcemeat thus: parboil and bruise +the livers fine; beat some boiled ham in a mortar; mix these with some +mushrooms, a little chopped parsley, a clove of garlic shred fine, two +or three young onions minced fine, a sweetbread of veal, parboiled and +minced very fine, pepper, and salt. Fill the pigeons with this stuffing; +tie them close, and cover each pigeon with the forcemeat: tie them up in +paper to keep it on, and while roasting have some essence of ham heated; +pour it into your dish, and lay your pigeons upon it.</p> + + +<h3 class="recipe"><a name="To_preserve_tainted_Poultry" id="To_preserve_tainted_Poultry"></a><i>To preserve tainted Poultry.</i></h3> + +<p>Have a large cask that has been just emptied, with part of a stave or +two knocked out at the head, and into the others drive hooks to hang +your fowls, but not so as to touch one another, covering the open places +with the staves or boards already knocked out, but leaving the bung-hole +open as an air vent. Let them dry in a cool place, and in this way you +may keep fish or flesh.</p> + + +<h3 class="recipe"><a name="Pullets_with_Oysters" id="Pullets_with_Oysters"></a><i>Pullets with Oysters.</i></h3> + +<p>Boil your pullets. Put a quart of oysters over the fire till they are +set; strain them through a sieve, saving the liquor, and put into it two +or three blades of mace, with a little thyme, an onion, parsley, and two +anchovies. Boil and strain all these off, together with half a pound of +butter; draw it up, and squeeze into it half a lemon. Then let the +oysters be washed, and set one by one in cold water; put them in the<span class='pagenum'><a name="Page_172" id="Page_172">[172]</a></span> +liquor, having made it very hot, and pour it over the pullets. Garnish, +if you please, with bacon and sausages.</p> + + +<h3 class="recipe"><a name="Pullets_to_bone_and_farce" id="Pullets_to_bone_and_farce"></a><i>Pullets to bone and farce.</i></h3> + +<p>Bone the pullets as whole as you possibly can, and fill the belly with +sweetbreads, mushrooms, chesnuts, and forcemeat balls; lard the breast +with gross lard, pass them off in a pan, and either roast or stew them, +making a sauce with mushrooms and oysters, and lay them under.</p> + + +<h3 class="recipe"><a name="Rabbits_to_boil" id="Rabbits_to_boil"></a><i>Rabbits, to boil.</i></h3> + +<p>Truss and lard them with bacon, boiling them white. Take the liver, +shred with it fat bacon for sauce, and put to it very strong broth, +vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and +drawn butter. Lay your rabbits in the dish, and let the sauce be poured +over them. Garnish the dish with barberries and lemon.</p> + + +<h3 class="recipe"><a name="Rabbits_to_boil_with_Onions" id="Rabbits_to_boil_with_Onions"></a><i>Rabbits, to boil with Onions.</i></h3> + +<p>Truss the rabbits close; well wash; boil them white; boil the onions by +themselves, changing the water three times. Strain them well, and chop +and butter them, putting in a quarter of a pint of cream; then serve up +the rabbits covered with onions.</p> + + +<h3 class="recipe"><a name="Rabbits_brown_fricassee_of" id="Rabbits_brown_fricassee_of"></a><i>Rabbits, brown fricassee of.</i></h3> + +<p>Fry your rabbits brown, and stew it in some gravy, with thyme, an onion, +and parsley, tied together. Season, and thicken it with brown +thickening, a few morels, mushrooms, lemon, and forcemeat balls.</p> + + +<h3 class="recipe"><a name="Rabbits_white_fricassee_of_No_1" id="Rabbits_white_fricassee_of_No_1"></a><i>Rabbits, white fricassee of.</i> No. 1.</h3> + +<p>Cut the rabbits in slices; wash away the blood; fry them on a slow fire, +and put them into your pan with a little strong broth; seasoning, and +tossing them up with oysters and mushrooms. When almost done, put in a +pint of cream, thickened with a piece of butter and flour.</p> + + +<h3 class="recipe"><a name="Rabbits_white_fricassee_of_No_2" id="Rabbits_white_fricassee_of_No_2"></a><i>Rabbits, white fricassee of.</i> No. 2.</h3> + +<p>Take the yolks of five eggs and a pint of cream; beat them together, and +put two ounces of butter into the cream, until the rabbits are tender. +Put in this liquor to the rabbits, and keep tossing them over the fire +till they become thickened, and then squeeze in a lemon; add truffles, +mushrooms, morels, artichoke bottoms, pallets, cocks-combs, forcemeat +balls, or any of these.</p> + +<p><span class='pagenum'><a name="Page_173" id="Page_173">[173]</a></span></p> + + +<h3 class="recipe"><a name="Rabbits_white_fricassee_of_No_3" id="Rabbits_white_fricassee_of_No_3"></a><i>Rabbits, white fricassee of.</i> No. 3.</h3> + +<p>Cut them in the same manner as for eating, and put them into a stewpan, +with a pint of veal gravy, a little beaten mace, a slice of lemon-peel, +and anchovy, and season with cayenne pepper and salt. Stew over a slow +fire, and, when done enough, thicken the gravy with butter and flour; +then strain and add to it two eggs, mixed with a glass of cream, and a +little nutmeg. Take care not to let it boil.</p> + + +<h3 class="recipe"><a name="Turkey_to_boil" id="Turkey_to_boil"></a><i>Turkey, to boil.</i></h3> + +<p>Fill a large turkey with oysters; take a breast of veal, cut in olives; +bone it, and season it with pepper, salt, nutmegs, cloves, mace, +lemon-peel, and thyme, cut small; take some lean veal to make forcemeat, +with the ingredients before mentioned, only adding shalot and anchovies; +put some in the olives and some in the turkey, in a cloth; roast or bake +the olives. Take three anchovies, a little pepper, a quarter of a pint +of gravy, as much white wine; boil these with a little thyme till half +is consumed; then put in some butter, meat, oysters, mushrooms, fried +balls, and bacon; put all these in a pan, and pour on the turkey; lay +the olives round, and garnish the dish with pickles and lemon. If you +want sauce, add a little gravy, and serve it up.</p> + + +<h3 class="recipe"><a name="Turkey_with_Oysters" id="Turkey_with_Oysters"></a><i>Turkey, with Oysters.</i></h3> + +<p>Boil your turkey, and serve with the same sauce as for pullets, only +adding a few mushrooms.</p> + + +<h3 class="recipe"><a name="Turkey_a_la_Daube" id="Turkey_a_la_Daube"></a><i>Turkey à la Daube.</i></h3> + +<p>Bone a turkey, and season it with pepper and salt; spread over it some +slices of ham, over them some forcemeat, over that a fowl, boned, and +seasoned as the turkey, then more ham and forcemeat, and sew it up. +Cover the bottom of a stewpan with veal and ham cut in slices; lay in +the turkey breast downward: chop all the bones to pieces, and lay them +on the turkey; cover the pan close, and set it over the fire for five +minutes. Put as much clear broth as will cover it, and let it do for two +hours. When it is more than half done, put in one ounce of the best +isinglass and a bundle of sweet-herbs; skim off all the fat, and, when +it is cold, break it with whites of eggs as you do other jelly. Put part +of it into a pan or mould that will hold the turkey, and, when it is +cold, lay the turkey upon it with the breast downward; then cover it +with the rest of the jelly. When you serve it, turn it out whole upon +the dish.</p> + +<p><span class='pagenum'><a name="Page_174" id="Page_174">[174]</a></span></p> + + +<h3 class="recipe"><a name="Roasted_Turkey_delicate_Gravy_for" id="Roasted_Turkey_delicate_Gravy_for"></a><i>Roasted Turkey, delicate Gravy for.</i></h3> + +<p>Prepare a very rich brown gravy with truffles cut in it; slit the skins +off some chesnuts with a knife, and fry them in butter till thoroughly +done, but not burned, and serve them whole in the sauce. There may be a +few sausages about the turkey.</p> + + +<h3 class="recipe"><a name="Turkey_or_Veal_stuffing" id="Turkey_or_Veal_stuffing"></a><i>Turkey or Veal stuffing.</i></h3> + +<p>Mix a quarter of a pound of beef suet, the same quantity of bread +crumbs, two drachms of parsley, a drachm and a half of sweet marjoram, +or lemon-thyme, and the same of grated lemon-peel; an onion or shalot +chopped fine, a little salt and pepper, and the yolks of two eggs, all +pounded well together. For a boiled turkey, add the soft part of a dozen +oysters, a little grated ham or tongue, and an anchovy, if you please.</p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_175" id="Page_175">[175]</a></span></p> + + +<h2 class="chapterhead"><a name="GAME" id="GAME"></a>GAME.</h2> + +<hr class="declong" /> + +<h3 class="recipe"><a name="Hare_to_dress" id="Hare_to_dress"></a><i>Hare, to dress.</i></h3> + +<p><span class="smcap">Stuff</span> and lard the hare, trussing it as for roasting: put it into a +fish-kettle, with two quarts of strong beef gravy, one of red wine, a +bunch of sweet-herbs, some slices of lemon, pepper, salt, a few cloves, +and a nutmeg. Cover it up close, and let it simmer over a slow fire till +three parts done. Take it up, put it into a dish, and strew over it +crumbs of bread, a few sweet-herbs chopped fine, some grated lemon-peel, +and half a nutmeg. Set it before the fire, and baste it till it is of a +fine light brown; and, while it is doing, skim the gravy, thicken it +with the yolk of an egg and a piece of butter rolled in flour, and, when +done, put it in a dish, and the rest in a boat or terrine.</p> + + +<h3 class="recipe"><a name="Hare_to_roast" id="Hare_to_roast"></a><i>Hare, to roast.</i></h3> + +<p>Take half a pint of cream, grate bread into it; a little winter savory, +thyme, and parsley; shred these very fine; half a nutmeg grated, and +half of the hare’s liver, shred; beat an egg, yolk and white together, +and mix it in with it, and half a spoonful of flour if you think it too +light. Put it into the hare and sew it up. Have a quart of cream to +baste it with. When the hare is roasted, take some of the best of the +cream out of the dripping-pan, and make it fine and smooth by beating it +with a spoon. Have ready melted a little thick butter, and mix it with +the cream, and a little of the pudding out of the hare’s belly, as much +as will make it thick.</p> + + +<h3 class="recipe"><a name="Another_Hare_to_roast" id="Another_Hare_to_roast"></a><i>Another way.</i></h3> + +<p>Lard the hare well with bacon; make a pudding of grated bread, and chop +small the heart and liver, parboiled, with beef-suet and sweet-herbs. +With the marrow mix some eggs, spice, and cream; then sew it in the +belly of the hare; roast, and serve it up with butter, drawn with cream, +gravy, or claret.</p> + +<p><span class='pagenum'><a name="Page_176" id="Page_176">[176]</a></span></p> + + +<h3 class="recipe"><a name="Hare_to_hash" id="Hare_to_hash"></a><i>Hare, to hash.</i></h3> + +<p>Cut the hare into small pieces, and, if any stuffing is left, rub it +small in gravy, and put to it a glass of red wine, a little pepper, +salt, an onion, and a slice of lemon. Toss it up till hot through, and +then take out the lemon and onion.</p> + + +<h3 class="recipe"><a name="Hare_to_jug_No_1" id="Hare_to_jug_No_1"></a><i>Hare, to jug.</i> No. 1.</h3> + +<p>Cut and put it into a jug, with the same ingredients as for stewing, but +no water or beer; cover it closely; set it in a kettle of boiling water, +and keep it boiling three hours, or until the hare is tender; then pour +your gravy into the stewpan, and put to it a glass of red wine and a +little cayenne; but if necessary put a little more of the gravy, thicken +it with flour; boil it up; pour it over the hare, and add a little +lemon-juice.</p> + + +<h3 class="recipe"><a name="Hare_to_jug_No_2" id="Hare_to_jug_No_2"></a><i>Hare, to jug.</i> No. 2.</h3> + +<p>Cut and joint the hare into pieces; scald the liver and bruise it with a +spoon; mix it with a little beaten mace, grated lemon-peel, pepper, +salt, thyme, and parsley shred fine, and a whole onion stuck with a +clove or two; lay the head and neck at the bottom of the jar; lay on it +some seasoning, a very thin slice of fat bacon, then some hare, and +bacon, seasoned well in. Stop close the jug or jar with a cork, to +prevent any water getting in or the steam evaporating; set it in a pot +of hot water, and let it boil three hours; then have ready some strong +beef gravy boiling, and pour it into the jug till the hare is just +covered; shake it, pour it into your dish, and take out the onion.</p> + + +<h3 class="recipe"><a name="Hare_to_jug_No_3" id="Hare_to_jug_No_3"></a><i>Hare, to jug.</i> No. 3.</h3> + +<p>Cut the hare in pieces, but do not wash it; season with an onion shred +fine, a bunch of sweet-herbs, such as thyme, parsley, sweet marjoram, +and the peel of one lemon. Cut half a pound of fat bacon into thin +slices; then put it into a jug, first a layer of hare and then one of +bacon; proceed thus till the jug is full: stop it close, that no steam +may escape; then put it in a pot of boiling water, and let it boil three +hours. Take up the jug; put in a quarter of a pound of butter mixed with +flour; set it in your kettle again for a quarter of an hour, then put it +in your dish. Garnish with lemon-peel.</p> + + +<h3 class="recipe"><a name="Hare_to_jug_No_4" id="Hare_to_jug_No_4"></a><i>Hare, to jug.</i> No. 4.</h3> + +<p>Cut the hare in pieces, and half season and lard them. Put the hare into +a large-mouthed jug, with two onions stuck with cloves, and a faggot of +sweet-herbs; close down, and let it boil three hours. Take it out, and +serve up hot.</p> + +<p><span class='pagenum'><a name="Page_177" id="Page_177">[177]</a></span></p> + + +<h3 class="recipe"><a name="Hare_to_mince" id="Hare_to_mince"></a><i>Hare, to mince.</i></h3> + +<p>Boil the hare with onions, parsley, and apples, till tender; shred it +small, and put in a pint of claret, a little pepper, salt, and nutmeg, +with two or three anchovies, and the yolks of twelve eggs boiled hard +and shred very small; stirring all well together. In serving up, put +sufficient melted butter to make it moist. Garnish the dish with whites +of eggs, cut in half, and some of the bones.</p> + + +<h3 class="recipe"><a name="Hare_to_stew" id="Hare_to_stew"></a><i>Hare, to stew.</i></h3> + +<p>Cut off the legs and shoulders, and cut out the back bone; cut into +slices the meat that comes off the sides: put all these into a vessel +with three quarters of a pint of small beer, the same of water, a large +onion stuck with cloves, whole pepper, some salt, and a slice of lemon. +Let this stew gently for an hour closely covered, and then put a quart +of good gravy to it, stewing it gently two hours longer, till tender. +Take out the hare, and rub half a spoonful of smooth flour in a little +gravy; put it to the sauce and boil it up; add a little cayenne and salt +if necessary; put in the hare, and, when hot through, serve it up in a +terrine stand.</p> + + +<h3 class="recipe"><a name="Hare_stuffing" id="Hare_stuffing"></a><i>Hare stuffing.</i></h3> + +<p>Two ounces of beef suet, three ounces of bread crumbs, a drachm of +parsley, half a drachm of shalot, the same of marjoram, lemon-thyme, +grated lemon-peel, and two yolks of egg.</p> + + +<h3 class="recipe"><a name="Partridge_to_boil" id="Partridge_to_boil"></a><i>Partridge, to boil.</i></h3> + +<p>Cover them with water, and fifteen minutes will boil them. +Sauce—celery, liver, mushroom, or onion sauces.</p> + + +<h3 class="recipe"><a name="Partridge_to_roast" id="Partridge_to_roast"></a><i>Partridge, to roast.</i></h3> + +<p>Half an hour will be sufficient; and for sauce, gravy and bread sauce.</p> + + +<h3 class="recipe"><a name="Partridge_a_la_Paysanne" id="Partridge_a_la_Paysanne"></a><i>Partridge à la Paysanne.</i></h3> + +<p>When you have picked and drawn them, truss and put them on a skewer, tie +them to a spit, and lay them to roast. Put a piece of fat bacon on a +toasting fork, and hold it over the birds, that as it melts it may drop +upon them while roasting. After basting them well in this manner, strew +over a few crumbs of bread and a little salt, cut fine some shalots, +with a little gravy, salt and pepper, and the juice of half a lemon. Mix +all these over the fire; thicken them up; pour them into a dish, and lay +your partridges upon them.</p> + + +<h3 class="recipe"><a name="Partridge_a_la_Polonaise" id="Partridge_a_la_Polonaise"></a><i>Partridge à la Polonaise.</i></h3> + +<p>Pick and draw a brace of partridges, and put a piece of butter in their +bellies; nut them on the spit, and cover them with<span class='pagenum'><a name="Page_178" id="Page_178">[178]</a></span> slices of bacon, and +over that with paper, and lay them down to a moderate fire. While +roasting, cut same shalots and parsley very small; mix these together, +adding slices of ginger with pepper and salt; take a piece of butter, +and work them up into a stiff paste. When the birds are nearly done, +take them up; gently raise the wings and legs, and under each put a +piece of paste; then hold them tight together, and squeeze over them a +little orange juice and a good deal of zest from the peel. Serve them up +hot with good gravy.</p> + + +<h3 class="recipe"><a name="Partridge_a_la_Russe" id="Partridge_a_la_Russe"></a><i>Partridge à la Russe.</i></h3> + +<p>Pick, draw, and cut into quarters some young partridges, and put them +into white wine; set a stewpan with melted bacon over a brisk fire; then +put your partridges in, turning them two or three times. Add a glass of +brandy; set them over a slow fire, and, when they have stewed some time, +put in a few mushrooms cut into slices, with good gravy. Simmer them +briskly, and skim the fat off as it rises. When done, put in a piece of +butter rolled in flour, and squeeze in the juice of lemon.</p> + + +<h3 class="recipe"><a name="Partridge_rolled" id="Partridge_rolled"></a><i>Partridge rolled.</i></h3> + +<p>Lard some young partridges with ham and bacon, and strew over some salt +and pepper, with beaten mace, sweet-herbs cut small, and some shred +lemon-peel. Take some thin beef steaks, taking care that they have no +holes in them, and strew over some seasoning, squeezing over some +lemon-juice. Lay a partridge upon each steak, roll it up, and tie it +round to keep it together, and pepper the outside. Set on a stewpan, +with some slices of bacon and an onion cut in pieces; then carefully lay +the partridges in, put some rich gravy to them, and stew gently till +they are done. Take the partridges out of the beef; lay them in a dish, +and pour over them some rich essence of ham.</p> + + +<h3 class="recipe"><a name="Partridge_stewed" id="Partridge_stewed"></a><i>Partridge stewed.</i></h3> + +<p>Stuff the craws with bread crumbs, grated lemon-peel, a bit of butter, +shalot chopped, parsley, nutmeg, salt and pepper, and yolk of egg; rub +the inside with pepper and salt. Half roast them; then stew them with +rich gravy and a little Madeira, a piece of lemon-peel, an onion, +savory, and spice, if necessary, for about half an hour. Take out the +lemon-peel and onion, and thicken with a little flour; garnish with hard +yolks of eggs; add artichoke bottoms boiled and quartered.</p> + + +<h3 class="recipe"><a name="Salme_of_Partridges" id="Salme_of_Partridges"></a><i>Salme of Partridges.</i></h3> + +<p>Cut up the partridges neatly into wings, legs, and breast; keep the +backs and rumps apart to put into sauce; take off all<span class='pagenum'><a name="Page_179" id="Page_179">[179]</a></span> the skin very +clean, so that not a bit remains; then pare them all round, put them in +a stewpan, with a little jelly gravy, just to cover them; heat them +thoroughly, taking care they do not burn; strain off the gravy, and +leave the partridge in the pan away from the fire, covering the pan. +Take a large onion, three or four slices of ham, free from all fat, one +carrot, cut in dice, a dessert-spoonful of mushrooms, clear washed from +vinegar if they are pickled, two cloves, a little parsley and thyme, and +a bit of butter, of the size of a walnut; fry these lightly; add a glass +and a half of white wine, together with the jelly in which the +partridges were heated, and as much more as will make up a pint of rich +sauce, thickened with a little flour and butter; put in the parings of +the birds except the claws; let them stew for an hour and a half on the +corner of the stove; skim very clear; put in one lump of sugar, and +strain the whole through a sieve; put the saucepan containing the +partridges in boiling water, till thoroughly heated; lay the different +parts of the birds neatly in a very hot dish; pour the sauce over them; +have some slices of bread cut oval, rather broad at one end, neatly +fried; lay them round the dish, and serve up.</p> + + +<h3 class="recipe"><a name="Partridge_to_pot" id="Partridge_to_pot"></a><i>Partridge, to pot.</i></h3> + +<p>For two brace of partridges take a small handful of salt, and of pepper, +mace, and cloves, a quarter of an ounce each. With these, when well +mixed, rub the birds thoroughly, inside and outside. Take a large piece +of butter, season it well, put it into them, and lay them in pots, with +the breasts downward. The pots must be large enough to admit the butter +to cover them while they bake. Set them in a moderate oven; let them +stand two hours; then take them out, and let them well drain from the +gravy. Put them again into the pots; clear the butter in which they were +baked through a sieve, and fill up the pots with it.</p> + + +<h3 class="recipe"><a name="Partridge_Pie" id="Partridge_Pie"></a><i>Partridge Pie.</i></h3> + +<p>Bone your partridges, and stuff them with forcemeat, made of breast of +chicken and veal, ham and beef-suet, all chopped very fine, but not +pounded in a mortar, which would spoil it. Season with mace, pepper, +salt, a very little shalot, and lemon-peel. Put the whole into a +stewpan; keep it stirred; add three eggs; have a raised crust, and lay +thin slices of good fat bacon at the bottom and all round.</p> + + +<h3 class="recipe"><a name="Pheasant_to_boil" id="Pheasant_to_boil"></a><i>Pheasant, to boil.</i></h3> + +<p>Boil the birds in abundance of water; if they are large, they will +require three quarters of an hour; if small, about half an<span class='pagenum'><a name="Page_180" id="Page_180">[180]</a></span> hour. For +sauce—stewed white celery, thickened with cream, and a bit of butter +rolled in flour; pour this over them.</p> + + +<h3 class="recipe"><a name="Pheasant_with_white_sauce" id="Pheasant_with_white_sauce"></a><i>Pheasant, with white sauce.</i></h3> + +<p>Truss the bird with the legs inward, (like a fowl for boiling); singe it +well; take a little butter and the fat of some bacon, and fry the +pheasant white; when sufficiently firm, take it out of the pan; then put +a spoonful of flour into the butter; fry this flour white; next add a +pint of veal or game jelly; put in a few mushrooms, if pickled to be +well washed; cut small a bunch of parsley, a large onion, a little +thyme, one clove, a pinch of salt, cayenne pepper, and a small lump of +sugar; stew the bird in this sauce till done; this may be known by +putting a fork into the flesh, and seeing that no blood issues out; then +skim off the fat and drain the pheasant; then strain and boil the gravy +in which it has been stewed; have ready a few mushrooms fried white in +butter; then thicken the gravy with the yolk of four eggs and two +table-spoonfuls of cream, throw in the mushrooms, place the pheasant in +a hot dish, pour the sauce over it, and serve it up.</p> + + +<h3 class="recipe"><a name="Pheasant_a_la_Braise" id="Pheasant_a_la_Braise"></a><i>Pheasant à la Braise.</i></h3> + +<p>Put a layer of beef, the same of veal, at the bottom of the stewpan, +with a thin slice of bacon, a little bit of carrot, an onion stuck with +cloves, a bunch of sweet-herbs, some black and white pepper, and a +little beaten mace, and put in your pheasant; put over it a layer of +veal and the same of beef; set it on the fire for five or six minutes; +then pour two quarts of boiling water, cover it down close, and put a +damp cloth round the outside of the cover to prevent the steam escaping: +it must stew gently for an hour and a half; then take up the pheasant +and keep it hot, and let the gravy stew till reduced to about a pint; +strain it off, and put it into a saucepan, with a sweetbread, which must +have been stewed with the bird, some liver of fowls, morels, truffles, +artichoke bottoms, and the tops of asparagus, and let these simmer in +the gravy; add two spoonfuls of red wine and of ketchup, and a piece of +butter rolled in flour; let them stew for five or six minutes: lay the +pheasant in the dish, pour the ragout over it, and lay forcemeat balls +round it.</p> + + +<h3 class="recipe"><a name="Pheasant_a_lItalienne" id="Pheasant_a_lItalienne"></a><i>Pheasant à l’Italienne.</i></h3> + +<p>Cut the liver small: and to one bird take but six oysters; parboil them, +and put them into a stewpan with the liver, a piece of butter, some +parsley, green onions, pepper and salt, sweet-herbs, and a little +allspice; let them stand a little over the fire,<span class='pagenum'><a name="Page_181" id="Page_181">[181]</a></span> and stuff the pheasant +with them; then put it into a stewpan, with some oil, green onions, +sweet basil, parsley, and lemon juice, for a few minutes; take them off, +cover your pheasant with slices of bacon, and put it upon a spit, tying +some paper round it while roasting. Then take some oysters, and stew +them in their own liquor a little, and put in your stewpan four yolks of +eggs, half a lemon cut in dice, a little beaten pepper, scraped nutmeg, +parsley cut small, an anchovy cut small, a rocambole, a little oil, a +small glass of white wine, a little of ham cullis; put the sauce over +the fire to thicken, then put in the oysters, and make the sauce +relishing, and, when the pheasant is done, lay it in the dish, and pour +the sauce over it.</p> + + +<h3 class="recipe"><a name="Pheasant_Pure_of" id="Pheasant_Pure_of"></a><i>Pheasant, Puré of.</i></h3> + +<p>Chop the fleshy parts of a pheasant, the wings, breast, and legs, very +fine, and pound them well in a mortar. Warm a pint of veal jelly, and +stew the bird in it. Strain the whole through a sieve. Mix it all to the +consistency of mashed potatoes. Serve in a dish with fried bread round +it.</p> + + +<h3 class="recipe"><a name="Widgeon_to_dress" id="Widgeon_to_dress"></a><i>Widgeon, to dress.</i></h3> + +<p>To eat widgeon in perfection, half roast the birds. When they come to +table, slice the breast, strew on pepper and salt, pour on a little red +wine, and squeeze the juice of an orange or lemon over; put some gravy +to this; set the plate on a lamp; cut up the bird; let it remain over +the lamp till enough done, turning it. A widgeon will take nearly twenty +minutes to roast, to eat plain with good gravy only.</p> + + +<h3 class="recipe"><a name="Wild_Duck_to_roast" id="Wild_Duck_to_roast"></a><i>Wild Duck, to roast.</i></h3> + +<p>It will take full twenty minutes—gravy sauce to eat with it.</p> + + +<h3 class="recipe"><a name="Woodcocks_and_Snipes_to_roast" id="Woodcocks_and_Snipes_to_roast"></a><i>Woodcocks and Snipes, to roast.</i></h3> + +<p>Twenty minutes will roast the woodcocks, and fifteen the snipes. Put +under either, while roasting, a toast to receive the trail, which lay +under them in the dish. Melted butter and good gravy for sauce.</p> + + +<h3 class="recipe"><a name="Woodcocks_a_la_Francaise" id="Woodcocks_a_la_Francaise"></a><i>Woodcocks à la Française.</i></h3> + +<p>Pick them, then draw and truss them; let their breasts be larded with +broad pieces of bacon; roast and serve them up on toasts dipped in +verjuice.</p> + + +<h3 class="recipe"><a name="Woodcocks_to_pot" id="Woodcocks_to_pot"></a><i>Woodcocks, to pot.</i></h3> + +<p>The same as you pot pigeons.</p> + +<p><span class='pagenum'><a name="Page_182" id="Page_182">[182]</a></span></p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_183" id="Page_183">[183]</a></span></p> + + +<h2 class="chapterhead"><a name="SAUCES" id="SAUCES"></a>SAUCES.</h2> + +<hr class="declong" /> + +<h3 class="recipe"><a name="Essence_of_Anchovies" id="Essence_of_Anchovies"></a><i>Essence of Anchovies.</i></h3> + +<p><span class="smcap">Take</span> two pounds of anchovies, one ounce of bay salt, three pints of +spring water, half a gill of red port, half a gill mushroom ketchup; put +them into a saucepan until the anchovies are all dissolved; let them +boil; strain off the liquor with a one hair sieve, and be careful not to +cork it until it is quite cold.</p> + + +<h3 class="recipe"><a name="Anchovy_Pickle" id="Anchovy_Pickle"></a><i>Anchovy Pickle.</i></h3> + +<p>Take two pounds of bay salt, three quarters of a pound of saltpetre, +three pints of spring water, and a very little bole armeniac, to grate +on the liquor to give it a colour; it must not be put to the anchovies +until it is cold.</p> + +<p>If anchovies are quite dry, put them into a jar, with a layer of bay +salt at the bottom, and a little on the top.</p> + + +<h3 class="recipe"><a name="Anchovy_Sauce" id="Anchovy_Sauce"></a><i>Anchovy Sauce.</i></h3> + +<p>Take one or two anchovies; scale, split, and put them into a saucepan, +with a little water, or good broth, a spoonful of vinegar, and a small +round onion. When the anchovy is quite dissolved, strain off the liquor, +and put into your melted butter to your taste.</p> + + +<h3 class="recipe"><a name="To_recover_Anchovies" id="To_recover_Anchovies"></a><i>To recover Anchovies.</i></h3> + +<p>When anchovies have, through the loss of the pickle, become rusty or +decayed, put two pounds of saltpetre to a gallon of water, and boil it +till reduced to a fourth part, continuing to skim it as it rises; then +add a quarter of an ounce of crystal tartar; mix these, and stir them +well. Take away the spoiled fish, put them together lightly, and pour in +the new pickle, mixed with a pint of good old pickle, and stop them up +close for twenty-four days. When you open them again, cover them<span class='pagenum'><a name="Page_184" id="Page_184">[184]</a></span> with +fine beaten bay salt; let them remain about four days; and, as you take +them out for use, cover them carefully down.</p> + + +<h3 class="recipe"><a name="Bacchanalian_Sauce" id="Bacchanalian_Sauce"></a><i>Bacchanalian Sauce.</i></h3> + +<p>Take a spoonful of sweet oil, a gill of good broth, and a pint of white +wine vinegar, adding two glasses of strong white wine: boil them +together till half is consumed; then put in some shalot, garden cresses, +tarragon, chervil, parsley, and scallions, all shred very fine, with +some large pepper. Let the whole boil up, and serve it. A little cullis +added will improve it.</p> + + +<h3 class="recipe"><a name="Bechamel_or_White_Sauce_No_1" id="Bechamel_or_White_Sauce_No_1"></a><i>Bechamel, or White Sauce.</i> No. 1.</h3> + +<p>Take half a quarter of a pound of butter, three pounds of veal, cut into +small slices, a quarter of a pound of ham, some trimmings of mushrooms, +truffles, and morels, two white onions, a bunch of parsley, and thyme, +put the whole into a stewpan, and set it on the fire till the meat is +made firm; then put in three spoonfuls of flour, moistened with boiling +hot thin cream. Keep this sauce rather thin, so that while you reduce it +the ingredients may have time to be stewed thoroughly. Season with a +little salt and cayenne pepper, and strain it through a sieve. This is +excellent for pouring over roast veal instead of butter, and is a good +sauce for hashed veal, for any white meat, and for all sorts of +vegetables.</p> + + +<h3 class="recipe"><a name="Bechamel_No_2" id="Bechamel_No_2"></a><i>Bechamel.</i> No. 2.</h3> + +<p>Two pounds of lean veal, cut in square pieces, half an inch thick; half +a pound of lean ham. Melt in your stewpan two ounces of butter; simmer +it until nearly ready to catch the stewpan, which must be avoided: add +three table-spoonfuls of flour. When well mixed, add three pints of +broth, or water, pouring in a little at a time that the thickening may +be smooth. Stir till it boils; set it on the corner of the hob to boil +gently for two hours. Season with an onion, twelve peppercorns, a few +mushrooms, a faggot of parsley, a sprig of thyme, and a bay-leaf. Let +the sauce be reduced to a quart; skim off the fat; and strain through a +tamis.</p> + + +<h3 class="recipe"><a name="Bechamel_No_3" id="Bechamel_No_3"></a><i>Bechamel.</i> No. 3.</h3> + +<p>Proceed much in the same way as for the brown sauce, (see <a href="#Cullis">Cullis</a>) only +it is not to be drawn down brown, but filled up and thickened with flour +and water, some good cream added to it, and then strained.</p> + + +<h3 class="recipe"><a name="Sauce_for_Beef_Bouilli" id="Sauce_for_Beef_Bouilli"></a><i>Sauce for Beef Bouilli.</i></h3> + +<p>Four hard eggs well mixed up with half a table-spoonful of made mustard, +eight capers, and one table spoonful of Reading sauce.</p> + +<p><span class='pagenum'><a name="Page_185" id="Page_185">[185]</a></span></p> + + +<h3 class="recipe"><a name="Sauce_for_boiled_Beef_a_la_Russe" id="Sauce_for_boiled_Beef_a_la_Russe"></a><i>Sauce for boiled Beef à la Russe.</i></h3> + +<p>Scrape a large stick of horseradish, tie it up in a cloth, and boil it +with the beef; when boiled a little, put it into some melted butter; +boil it some time, and send it up in the butter. Some persons like to +have it sent up in vinegar.</p> + + +<h3 class="recipe"><a name="Bread_Sauce_No_1" id="Bread_Sauce_No_1"></a><i>Bread Sauce.</i> No. 1.</h3> + +<p>Put into half a pint of water a good sized piece of bread-crumb, not +new, with an onion, a blade of mace, a few peppercorns, in a bit of +cloth; boil them a few minutes; take out the onion and spice, mash the +bread smooth, add a little salt and a piece of butter.</p> + + +<h3 class="recipe"><a name="Bread_Sauce_No_2" id="Bread_Sauce_No_2"></a><i>Bread Sauce.</i> No. 2.</h3> + +<p>Take a French roll, or white bread crumb; set it on the fire, with some +good broth or gravy, a small bag of peppercorns, and a small onion; add +a little good cream, and a little pepper and salt; you may rub it +through a sieve or not.</p> + + +<h3 class="recipe"><a name="Bread_Sauce_No_3" id="Bread_Sauce_No_3"></a><i>Bread Sauce.</i> No. 3.</h3> + +<p>Take the crumb of a French roll; put it into a saucepan, with two large +onions, some white peppercorns, and about a pint of water. Let it boil +over a slow fire till the onions are very tender; then drain off the +water; rub the bread and onions through a hair sieve; put the pulp into +a stewpan, with a bit of butter, a little salt, and a gill of cream; and +keep it stirring till it boils.</p> + + +<h3 class="recipe"><a name="Bread_Sauce_No_4" id="Bread_Sauce_No_4"></a><i>Bread Sauce.</i> No. 4.</h3> + +<p>Put bread crumbs into a stewpan with as much milk as will soak them; +moisten with broth; add an onion and a few peppercorns. Let it boil or +simmer till it becomes stiff: then add two table-spoonfuls of cream, +melted butter, or good broth. Take out the onion and peppercorns when +ready to serve.</p> + + +<h3 class="recipe"><a name="Bread_Sauce_for_Pig" id="Bread_Sauce_for_Pig"></a><i>Bread Sauce for Pig.</i></h3> + +<p>To the sauce made as directed in No. 1 add a few currants picked and +washed, and boil them in it.</p> + + +<h3 class="recipe"><a name="Browning_for_made_dishes" id="Browning_for_made_dishes"></a><i>Browning for made dishes.</i></h3> + +<p>Beat four ounces of loaf sugar very fine: put it into an iron +frying-pan, with an ounce of butter; set it over a clear fire, mixing it +well all the time: when it begins to be frothy, the sugar is dissolving; +hold it high over the fire. When the but<span class='pagenum'><a name="Page_186" id="Page_186">[186]</a></span>ter and sugar is of a deep +brown, pour in a little white wine; stir it well; add a little more +wine, stirring it all the time. Put in the rind of a lemon, a little +salt, three spoonfuls of mushroom ketchup, half an ounce of whole +allspice, four shalots peeled; boil them slowly eight minutes, then pour +into a basin, cover it close, and let it stand till next day. Skim and +bottle it. A pint of white wine is the proper quantity for these +ingredients.</p> + + +<h3 class="recipe"><a name="Another_Browning_for_made_dishes" id="Another_Browning_for_made_dishes"></a><i>Another.</i></h3> + +<p>Take some brown sugar, put a little water to it, set it on the fire, and +let it boil till it nearly comes to burning, but it must not quite burn, +as it would then be bitter: put some water to it, and when cold strain +it off, and put it in a bottle. When you want to give a higher colour to +gravy or sauce, you will find this very useful.</p> + + +<h3 class="recipe"><a name="Butter_to_burn" id="Butter_to_burn"></a><i>Butter, to burn.</i></h3> + +<p>Put your butter into a frying-pan over a slow fire; when it is melted, +dust in some flour, and keep stirring it till it is thick and brown: +then thicken some with it.</p> + + +<h3 class="recipe"><a name="Butter_to_clarify" id="Butter_to_clarify"></a><i>Butter, to clarify.</i></h3> + +<p>Let it slowly melt and then stand a little; and when it is poured into +pots, leave the milk, which will settle at the bottom.</p> + + +<h3 class="recipe"><a name="Another_Butter_to_clarify" id="Another_Butter_to_clarify"></a><i>Another way.</i></h3> + +<p>Melt the butter, and skim it well before it is poured upon any thing.</p> + + +<h3 class="recipe"><a name="Plain_melted_Butter" id="Plain_melted_Butter"></a><i>Plain melted Butter—very simple, but rarely well done.</i></h3> + +<p>Keep either a plated or tin saucepan for the sole purpose of melting +butter. Put into it a little water and a dust of flour, and shake them +together. Cut the butter in slices; as it melts, shake it one way; let +it boil up, and it will be smooth and thick.</p> + +<h3 class="recipe"><a name="Another_Plain_melted_Butter" id="Another_Plain_melted_Butter"></a><i>Another.</i></h3> + +<p>Mix a little flour and water out of the dredger, that it may not be +lumpy; then put in a piece of butter, set it over a quick fire; have it +on and off every instant to shake it, and it will not oil, but will +become thick and smooth.</p> + + +<h3 class="recipe"><a name="To_thicken_Butter_for_Peas" id="To_thicken_Butter_for_Peas"></a><i>To thicken Butter for Peas, &c.</i></h3> + +<p>Put two or three spoonfuls of water in a saucepan, sufficient to cover +the bottom. When it boils, put half a pound of butter; when it is +melted, take off the saucepan, and shake it round a good while, till +very smooth.</p> + +<p><span class='pagenum'><a name="Page_187" id="Page_187">[187]</a></span></p> + + +<h3 class="recipe"><a name="Caper_Sauce" id="Caper_Sauce"></a><i>Caper Sauce.</i></h3> + +<p>Chop half of the capers, and the rest put in whole; chop also a little +parsley very fine, with a little bread grated very fine, and add salt: +put these into smooth melted butter.</p> + + +<h3 class="recipe"><a name="Carp_Sauce" id="Carp_Sauce"></a><i>Carp Sauce.</i></h3> + +<p>One pint of Lisbon wine, with a small quantity of mace, cloves, and +cinnamon, three anchovies, a bit of bay-leaf, a little horseradish not +scraped, and a slice or two of onion; let the whole boil about a quarter +of an hour, and, when cold, mix as much flour with the sauce as will +make it of a proper thickness. Set it over the stove; keep it stirred +till it boils. Just before you serve up, put in a quarter of a pint of +cream, more or less according to the thickness of your sauce.</p> + +<p>Boil the carp in as much water as will cover them, with some wine, a +little vinegar, and slices of lemon and onion.</p> + + +<h3 class="recipe"><a name="Another_Carp_Sauce" id="Another_Carp_Sauce"></a><i>Another.</i></h3> + +<p>Four large anchovies, eight spoonfuls of white wine, four of vinegar, +two onions, whole, a nutmeg quartered, some mace, whole pepper, two or +three cloves; boil it nearly half away, then strain it off, thicken it +with butter and flour, and three spoonfuls of thick cream; the sauce +should not be too thick.</p> + + +<h3 class="recipe"><a name="Light_brown_Sauce_for_Carp" id="Light_brown_Sauce_for_Carp"></a><i>Light brown Sauce for Carp.</i></h3> + +<p>To the blood of the carp put thyme, parsley, onions, and anchovies; chop +all these small, and put them together in a saucepan. Add half a pint of +white wine, a quarter of a pint of elder vinegar, and a little tarragon +vinegar: mix all these together, set the pan on the fire, and boil till +it is almost dry. Mix some melted butter with the sauce, and pour it on +the fish, being plain boiled.</p> + + +<h3 class="recipe"><a name="Sauce_for_Carp_and_Tench" id="Sauce_for_Carp_and_Tench"></a><i>Sauce for Carp and Tench.</i></h3> + +<p>Boil a pint of strong gravy drawn from beef, with three or four +anchovies, a small bit of lemon-peel and horseradish, a little mushroom +ketchup, and a great deal of black pepper. When boiled enough, strain it +off, and when it is cold take off all the fat. Then add nearly half a +pound of butter, well mixed with flour, to make it of a proper +thickness. When it boils, add a cupful of red wine and a little +lemon-juice.</p> + + +<h3 class="recipe"><a name="White_Sauce_for_Carp" id="White_Sauce_for_Carp"></a><i>White Sauce for Carp.</i></h3> + +<p>Boil half a pint of white wine, a quarter of a pint of elder vinegar, a +little tarragon vinegar, half a pint of water, a bunch<span class='pagenum'><a name="Page_188" id="Page_188">[188]</a></span> of sweet-herbs, +an onion stuck with cloves, and some mace, till the goodness is out of +the ingredients. Thicken with melted butter, the yolk of an egg beat, +and a quarter of a pint of good cream.</p> + + +<h3 class="recipe"><a name="Dutch_Sauce_for_Carp_or_Tench" id="Dutch_Sauce_for_Carp_or_Tench"></a><i>Dutch Sauce for Carp or Tench.</i></h3> + +<p>Take six fine anchovies well washed and picked, put them in a stewpan, +add to them four spoonfuls of vinegar, eight spoonfuls of water, one +large onion sliced, two or three blades of mace, and four or five +cloves. Let them stand one hour before the sauce is wanted; set them on +the stove, and give them a boil up; strain the liquor into a clean +stewpan; then add the yolks of four eggs well beaten; put to it some +good thick melted butter; add half a pint of very nice thick cream. Mix +all these well together; put it on a slow fire; stir it till it boils; +season to your taste.</p> + + +<h3 class="recipe"><a name="Carp_Sauce_for_Fish" id="Carp_Sauce_for_Fish"></a><i>Carp Sauce, for Fish.</i></h3> + +<p>Put a little lean bacon and some slices of veal at the bottom of a +stewpan, with three or four pieces of carp, four anchovies, an onion, +two shalots, and tarragon, or any root to flavour to your taste. Let it +remain over a very slow fire for half an hour, and, when it begins to +thicken, or to stick to the pan, moisten it with a large glass of white +wine, two spoonfuls of cullis, and the same quantity of broth. Skim and +strain it through a sieve; it will want no salt.</p> + + +<h3 class="recipe"><a name="Cavechi_an_Indian_Pickle_No_1" id="Cavechi_an_Indian_Pickle_No_1"></a><i>Cavechi, an Indian Pickle.</i> No. 1.</h3> + +<p>This is excellent for sauce. Into a pint of vinegar put two cloves of +garlic, two spoonfuls of red pepper, two large spoonfuls of India soy, +and four of walnut pickle, with as much cochineal as will colour it, two +dozen large anchovies boned and dissolved in the juice of three lemons, +and one spoonful of mustard. Use it as an addition to fish and other +sauce, or in any other way, according to your palate.</p> + + +<h3 class="recipe"><a name="Cavechi_No_2" id="Cavechi_No_2"></a><i>Cavechi.</i> No. 2.</h3> + +<p>Take three cloves, four scruples of coriander seed, bruised ginger, and +saffron, of each ten grains, three cloves of garlic, and one pint of +white wine vinegar. Infuse all together by the fireside for a fortnight. +Shake it every day; strain off the liquor, and bottle it for use. You +may add to it a pinch of cayenne.</p> + + +<h3 class="recipe"><a name="Cavechi_No_3" id="Cavechi_No_3"></a><i>Cavechi.</i> No. 3.</h3> + +<p>One pint of vinegar, half an ounce of cayenne, two table-spoonfuls of +soy, two of walnut pickle, two of ketchup, four<span class='pagenum'><a name="Page_189" id="Page_189">[189]</a></span> cloves of garlic, and +three shalots cut small; mix them well together.</p> + + +<h3 class="recipe"><a name="Celery_Sauce_white" id="Celery_Sauce_white"></a><i>Celery Sauce, white.</i></h3> + +<p>Make some strong boiled gravy, with veal, a good deal of spice, and +sweet-herbs; put these into a stewpan with celery cut into pieces of +about two or three inches in length, ready boiled, and thicken it with +three quarters of a pound of butter rolled in flour, and half a pint of +cream. Boil this up, and squeeze in some lemon-juice; pour some of it +into the dish.</p> + +<p>This is an excellent sauce for boiled turkey, fowl, or veal. When the +stuffing is made for turkey, make some of it into balls, and boil them.</p> + + +<h3 class="recipe"><a name="Celery_Sauce_brown" id="Celery_Sauce_brown"></a><i>Celery Sauce, brown.</i></h3> + +<p>Put the celery, cut into pieces about an inch long, and the onions +sliced, with a small lump of butter; stew them on a slow fire till quite +tender; add two spoonfuls of flour, half a pint of veal or beef broth, +salt, pepper, and a little milk or cream. Boil it a quarter of an hour.</p> + + +<h3 class="recipe"><a name="Sauce_for_boiled_Chickens" id="Sauce_for_boiled_Chickens"></a><i>Sauce for boiled Chickens.</i></h3> + +<p>Take the yolks of four eggs, three anchovies, a little of the middle of +bacon, and the inside of half a lemon; chop them all very fine; add a +little thyme and sweet marjoram; thicken them all well together with +butter, and pour it over the chickens.</p> + + +<h3 class="recipe"><a name="Another_Sauce_for_boiled_Chickens" id="Another_Sauce_for_boiled_Chickens"></a><i>Another.</i></h3> + +<p>Shred some anchovies very fine, with the livers of the chickens and some +hard eggs; take a little of the boiling water in which the chickens were +boiled, to melt the butter. Add some lemon juice, with a little of the +peel cut small.</p> + + +<h3 class="recipe"><a name="Sauce_for_cold_Chicken_or_Game" id="Sauce_for_cold_Chicken_or_Game"></a><i>Sauce for cold Chicken or Game.</i></h3> + +<p>Chop a boned anchovy or two, some parsley, and a small onion; add +pepper, oil, vinegar, mustard, and ketchup, and mix them all together.</p> + + +<h3 class="recipe"><a name="White_Sauce_for_Chickens" id="White_Sauce_for_Chickens"></a><i>White Sauce for Chickens.</i></h3> + +<p>Half a pint of cream, with a little veal gravy, three tea-spoonfuls of +the essence of anchovies, half a tea-spoonful of vinegar, one small +onion, one dozen cloves: thicken it with flour and butter; rub it +through a sieve, and add a table-spoonful of sherry.</p> + + +<h3 class="recipe"><a name="Consomme" id="Consomme"></a><i>Consommé.</i></h3> + +<p>To make this foundation of all sauces, take knuckle of veal and some new +ham. One pound of ham will be sufficient for<span class='pagenum'><a name="Page_190" id="Page_190">[190]</a></span> six pounds of veal, with +onions and roots of different sorts, and draw it down to a light colour: +fill up with beef broth, if there is not enough. When the scum rises, +skim it well, and let it simmer gently for three or four hours, keeping +it well skimmed. Strain it off for use.</p> + + +<h3 class="recipe"><a name="Cream_Sauce_for_White_Dishes" id="Cream_Sauce_for_White_Dishes"></a><i>Cream Sauce for White Dishes.</i></h3> + +<p>Put a bit of butter into a stewpan, with parsley, scallions, and +shalots, the whole shred fine, and a clove of garlic entire; turn it a +few times over the fire; shake in some flour, and moisten it with two or +three spoonfuls of good cream. Boil it a quarter of an hour, strain off +the sauce, and, when you are ready to use it, put in a little good +butter, with some parsley parboiled and chopped very fine, salt, and +whole pepper, thickening it over the fire.</p> + + +<h3 class="recipe"><a name="Cullis" id="Cullis"></a><i>Cullis, to thicken Sauces.</i></h3> + +<p>Take carrot, turnip, onion; put them in the bottom of a stewpan; slice +some veal and ham, and lay over your carrot, with thyme, parsley, and +seasoning; put this over a fire gently; when it sticks to the bottom, +pour in some good stock, put in the <a name="corr25" id="corr25"></a>crumb of some French rolls, boil +them up together, strain it through a sieve, and rub the bread through; +this will thicken any brown sauce.</p> + +<p>Fish cullis must be as above, only with fish instead of meat.</p> + + +<h3 class="recipe"><a name="Brown_Cullis" id="Brown_Cullis"></a><i>Brown Cullis.</i></h3> + +<p>Take two pounds of veal and half a pound of ham, with two or three +onions; put a little bit of butter in the bottom of your stewpan, and +lay in it the veal and ham cut small, with the onions in slices, a +little of the spices of different sorts, and a small piece of bay leaf. +Let it stew gently over the stove until it comes to a fine colour; then +fill it up with broth, but, if you have no broth, with water; then make +some smooth flour and water, and put it to it, until you find it thick +enough: let it boil gently half an hour; skim the grease from it, and +strain it.</p> + + +<h3 class="recipe"><a name="Another_Brown_Cullis" id="Another_Brown_Cullis"></a><i>Another.</i></h3> + +<p>Put a piece of butter in a stewpan; set it over a fire with some flour +to it; keep it stirring till it is of a good colour; then put some gravy +to it; this cullis will thicken any sauce.</p> + + +<h3 class="recipe"><a name="Cullis_a_la_Reine" id="Cullis_a_la_Reine"></a><i>Cullis à la Reine, or Queen’s Stock.</i></h3> + +<p>Cut some veal into thin slices; beat them, and lay them in a stewpan, +with some slices of ham; cut a couple of onions<span class='pagenum'><a name="Page_191" id="Page_191">[191]</a></span> small, and put them in; +cut to pieces half a dozen mushrooms and add them to the rest, with a +bunch of parsley; and set them on a very gentle stove fire to stew. When +they are quite done, and the liquor is rich and high tasted, take out +all the meat, and put in some grated bread; boil up once, stirring them +thoroughly.</p> + + +<h3 class="recipe"><a name="Turkey_Cullis" id="Turkey_Cullis"></a><i>Turkey Cullis.</i></h3> + +<p>Roast a large turkey till it is brown; cut it in pieces; put it into a +marble mortar, with some ham, parsley, chives, mushrooms, a handful of +each, and a crust of bread; beat them up into a paste. Take it out, and +put it into a deep stewpan, with a pint of veal broth; stir it all well +together; cover it, and set it over the stove; turn it constantly, +adding more veal broth. When thoroughly dissolved, pass it through a +hair sieve, and keep it for use. It will give any sauce a fine flavour; +but cullises are generally used for the sorts of meat of which they are +made. Some of the above, for instance, would make an excellent sauce for +a turkey, added to any other gravy; then put them over a slow fire to +stew gently. Take the flesh of a fine fowl, already roasted, from the +bones; beat it in a marble mortar; add this to the cullis in the +stewpan. Stir it well together, but take great care that it does not +boil; pound three dozen of sweet almonds blanched to a thin paste, in a +marble mortar, with a little boiled milk; add it to the cullis, and, +when the whole is dissolved, it is fit for use. This is good for all +white sauces and white soups.</p> + + +<h3 class="recipe"><a name="Cullis_of_Veal" id="Cullis_of_Veal"></a><i>Cullis of Veal, or any other Meat.</i></h3> + +<p>Put some small pieces of veal into a stewpan, with the like quantity of +ham, about a pound to a quarter of a pint of water. Stew gently with +onions and different herbs, till all the juice of the meat is extracted; +then boil it quicker, till it begins to stick to the dish. Take the meat +and vegetables out of the pan; add a little butter and flour to the +gravy; boil it till it becomes of a good colour; then add, if you like, +some good broth; put the meat in again to simmer for two hours; skim it +well; strain through a sieve, and keep it for use.</p> + + +<h3 class="recipe"><a name="Dandy_Sauce" id="Dandy_Sauce"></a><i>Dandy Sauce, for all sorts of Poultry and Game.</i></h3> + +<p>Put a glass of white wine into a stewpan, with half a lemon cut in +slices, a little rasped bread, two spoonfuls of oil, a bunch of parsley +and scallions, a handful of mushrooms, a clove of garlic, a little +tarragon, one clove, three spoonfuls of rich cullis, and a thin slice of +fine smoked ham. Let the<span class='pagenum'><a name="Page_192" id="Page_192">[192]</a></span> whole boil together till it is of a fine rich +consistency; pass it through the sieve; then give it another turn over +the fire, and serve it up hot.</p> + + +<h3 class="recipe"><a name="Devonshire_Sauce" id="Devonshire_Sauce"></a><i>Devonshire Sauce.</i></h3> + +<p>Cut any quantity of young walnuts into small pieces; sprinkle a little +salt on them; next day, pound them in a mortar and squeeze the juice +through a coarse thin cloth, such as is used for cheese. To a pint of +juice add a pound of anchovies, and boil them slowly till the anchovies +are dissolved. Strain it; add half a pint of white wine vinegar, half an +ounce of mace, half an ounce of cloves, and forty peppercorns; boil it a +quarter of an hour, and, when cold, rack it off and bottle it. A quarter +of a pint of vinegar put to the dregs that have been strained off, and +well boiled up, makes an excellent seasoning for the cook’s use in +hashes, fish sauce, &c.</p> + + +<h3 class="recipe"><a name="Sauce_for_Ducks" id="Sauce_for_Ducks"></a><i>Sauce for Ducks.</i></h3> + +<p>Stew the giblets till the goodness is extracted, with a small piece of +lean bacon, either dressed or not, a little sprig of lemon-thyme, some +parsley, three or four sage leaves, a small onion quartered, a few +peppercorns, and plenty of lemon-peel. Stew all these well together; +strain and put in a large spoonful of port wine, a little cayenne pepper +and butter, and flour it to thicken.</p> + + +<h3 class="recipe"><a name="Dutch_Sauce" id="Dutch_Sauce"></a><i>Dutch Sauce.</i></h3> + +<p>Put into a saucepan some vinegar and water with a piece of butter; +thicken it with the yolks of two eggs; squeeze into it the juice of a +lemon, and strain it through a sieve.</p> + + +<h3 class="recipe"><a name="Dutch_Sauce_for_Fish" id="Dutch_Sauce_for_Fish"></a><i>Dutch Sauce for Fish.</i></h3> + +<p>Slice a little horseradish, and put it into a quarter of a pint of +water, with five or six anchovies, half a handful of white peppercorns, +a small onion, half a bay-leaf, and a very little lemon peel, cut as +thin as possible. Let it boil a quarter of an hour; then strain and +thicken with flour and butter and the yolk of an egg. Add a little elder +vinegar, and then squeeze it through a tamis. It must not boil after +being strained, or it will curdle.</p> + + +<h3 class="recipe"><a name="Dutch_Sauce_for_Meat_or_Fish" id="Dutch_Sauce_for_Meat_or_Fish"></a><i>Dutch Sauce for Meat or Fish.</i></h3> + +<p>Put two or three table-spoonfuls of water, as many of vinegar, and as +many of broth, into a saucepan, with a piece of butter; thicken it with +the yolks of two eggs. If for fish, add four anchovies; if not, leave +them out. Squeeze into it the juice of a lemon, and strain it through a +sieve.</p> + +<p><span class='pagenum'><a name="Page_193" id="Page_193">[193]</a></span></p> + + +<h3 class="recipe"><a name="Dutch_Sauce_for_Trout" id="Dutch_Sauce_for_Trout"></a><i>Dutch Sauce for Trout.</i></h3> + +<p>Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarter +of a pound of butter, the yolks of five eggs, and a little salt. Set it +on the fire, and keep continually stirring. When thick enough, work it +well that you may refine it; pass it through a sieve; season with a +little cayenne pepper, and serve up.</p> + + +<h3 class="recipe"><a name="Egg_Sauce" id="Egg_Sauce"></a><i>Egg Sauce.</i></h3> + +<p>Take two or three eggs, or more if you like, and boil them hard; chop +the whites first and then the yolks with them, and put them into melted +butter.</p> + + +<h3 class="recipe"><a name="The_Exquisite" id="The_Exquisite"></a><i>The Exquisite.</i></h3> + +<p>Put a little cullis into a stewpan, with a piece of butter the size of a +walnut rolled in twice as much flour, salt, and large pepper, the yolks +of two eggs, three or four shalots cut small, and thicken it over the +fire. This sauce, which should be very thick, is to be spread over meat +or fish, which is afterwards covered with finely grated bread, and +browned with a hot salamander.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_1" id="Fish_Sauce_No_1"></a><i>Fish Sauce.</i> No. 1.</h3> + +<p>One pound of anchovies, stripped from the salt, and rinsed in a little +port wine, a quarter of an ounce of mace, twelve cloves, two races of +ginger sliced, a small onion or shalot, a small sprig of thyme, and +winter savory, put into a quart of port wine, and half a pint of +vinegar. Stew them over a slow fire covered close; strain the liquor +through a hair sieve, cover it till cold, and put it in dry bottles. By +adding a pint of port wine and the wine strained that the anchovies were +rinsed in you may make an inferior sort. When used, shake it up: take +two spoonfuls to a quarter of pound of butter; if not thick enough add a +little flour.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_2" id="Fish_Sauce_No_2"></a><i>Fish Sauce.</i> No. 2.</h3> + +<p>Take a pint of red wine, twelve anchovies, one onion, four cloves, a +nutmeg sliced, as much beaten pepper as will lie upon a half-crown, a +bit of horseradish sliced, a little thyme, and parsley, a blade of mace, +a gill of vinegar, two bay-leaves. Simmer these all together until the +anchovies are dissolved; then strain it off, and, when cold, bottle it +up close. Shake the bottle up when you use it; take two table-spoonfuls +to a quarter of a pound of butter, without flour and water, and let it +boil.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_3" id="Fish_Sauce_No_3"></a><i>Fish Sauce.</i> No. 3.</h3> + +<p>Take chili pods, bruise them well in a marble mortar, strain off the +juice. To a pint bottle of juice add a table-spoonful of<span class='pagenum'><a name="Page_194" id="Page_194">[194]</a></span> brandy and a +spoonful of salt. The refuse put into vinegar makes good chili vinegar. +This is an excellent relishing sauce.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_4" id="Fish_Sauce_No_4"></a><i>Fish Sauce.</i> No. 4.</h3> + +<p>Take some gravy, an onion sliced, some anchovies washed, thyme, parsley, +sliced horseradish, and seasoning; boil these together. Strain off the +liquor; put into it a bit of thickening and some butter. Draw this up +together, and squeeze in a lemon. You may add shrimps or oysters. If for +lobster sauce, you must cut your lobster in slices, and beat the spawn +in a mortar, with a bit of lobster, to colour your sauce.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_5" id="Fish_Sauce_No_5"></a><i>Fish Sauce.</i> No. 5.</h3> + +<p>A faggot of sweet-herbs, some onion, and anchovy, with a slice of lemon, +boiled in small gravy or water; strain, and thicken it with butter and +flour, adding a spoonful of soy, or more, if agreeable to your taste.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_6" id="Fish_Sauce_No_6"></a><i>Fish Sauce.</i> No. 6.</h3> + +<p>Take some of the liquor in which you boil the fish; add to it mace, +anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white +wine; thicken it up with butter, as much as will serve for the fish. If +it is for salmon, put in oysters, shrimps, and cockles; take away the +liquor, and boil the whole in vinegar.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_7" id="Fish_Sauce_No_7"></a><i>Fish Sauce.</i> No. 7.</h3> + +<p>Take a quarter of a pint of vinegar, the same of white wine, a quarter +of an ounce of mace, the same of cloves, pepper, and six large +anchovies, a stick of horseradish, an onion, a sprig of thyme, and a bit +of lemon-peel; boil all together over the fire; strain it off, and melt +your butter for the sauce.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_8" id="Fish_Sauce_No_8"></a><i>Fish Sauce.</i> No. 8.</h3> + +<p>Take half a pint of cream and half a pint of strong broth; thicken them +with flour and butter, and when it boils put in it a little anchovy and +lemon-juice, and put it over your fish.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_9" id="Fish_Sauce_No_9"></a><i>Fish Sauce.</i> No. 9.</h3> + +<p>To every pint of walnut liquor put one pound of anchovies; boil them +till quite dissolved, and strain off the liquor. To a quart of the +liquor put one pint of vinegar, a quarter of an ounce of a mixture of +cloves, mace, allspice, and long pepper, and a dozen shalots. Boil again +till they are very tender; strain off the liquor, and bottle it for use. +This is an excellent sauce.</p> + +<p><span class='pagenum'><a name="Page_195" id="Page_195">[195]</a></span></p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_10" id="Fish_Sauce_No_10"></a><i>Fish Sauce.</i> No. 10.</h3> + +<p>Boil a bit of horseradish and anchovy in gravy with a little lemon-peel +and mace; add some cream; thicken it with flour and butter. If you have +no gravy, ketchup is a good substitute; but a little always put in is +good.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_11" id="Fish_Sauce_No_11"></a><i>Fish Sauce.</i> No. 11.</h3> + +<p>Boil a piece or two of horseradish in gravy; put into it a bit of mace +and lemon-peel; add a little anchovy, either before or after it has been +boiled; thicken with cream, and add a spoonful of elderberry vinegar: +let the acid be the last thing for fear of curdling it. If you have no +gravy, ketchup and water is a good substitute.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_12" id="Fish_Sauce_No_12"></a><i>Fish Sauce.</i> No. 12.</h3> + +<p>Take a quarter of a pint of gravy, well boiled with a bit of onion, +lemon-peel, and horseradish, four or five cloves, a blade of mace, and a +spoonful of ketchup; boil it till it is reduced to four or five +spoonfuls; then strain it off, and put to it four or five spoonfuls of +cream; thicken it with butter, and put in a spoonful of elder vinegar or +lemon-juice: anchovies are sometimes added.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_13" id="Fish_Sauce_No_13"></a><i>Fish Sauce.</i> No. 13.</h3> + +<p>Take two quarts of claret or port, a pint, or more, to your taste, of +the best vinegar, which should be tart, one pound of anchovies unwashed, +the pickle of them and all, half an ounce of mace, half a quarter of an +ounce of cloves, six or eight races of ginger, a good piece of +horseradish, a spoonful of cayenne pepper, half the peel of a lemon, a +bunch of winter savory and thyme, and three or four onions, a piece of +garlic, and one shalot. Stew all these over a slow fire for an hour; +then strain the liquor through a coarse sieve, and bottle it. You may +stew the ingredients over again with more wine and vinegar for present +use. When you use it, it must be put into the saucepan with the butter, +instead of water, and melt it together. If you keep it close stopped, it +will be good many years.</p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_14" id="Fish_Sauce_No_14"></a><i>Fish Sauce.</i> No. 14.</h3> + +<p>Take twenty-four large anchovies, bones and all, ten or twelve shalots, +a handful of horseradish, four blades of mace, one quart of Rhenish, or +any white wine, one pint of water, one lemon cut in slices, half a pint +of anchovy liquor, one pint of claret, twelve cloves, half a +tea-spoonful of cayenne pepper: boil them till reduced to a quart; +strain off and bottle the liquor. Two spoonfuls will be sufficient to +one pound of butter.</p> + +<p><span class='pagenum'><a name="Page_196" id="Page_196">[196]</a></span></p> + + +<h3 class="recipe"><a name="Fish_Sauce_No_15" id="Fish_Sauce_No_15"></a><i>Fish Sauce.</i> No. 15.</h3> + +<p>A spoonful <a name="corr26" id="corr26"></a>of red wine, and the same of anchovy liquor, put into melted +butter.</p> + + +<h3 class="recipe"><a name="An_excellent_white_Fish_Sauce" id="An_excellent_white_Fish_Sauce"></a><i>An excellent white Fish Sauce.</i></h3> + +<p>An anchovy, a glass of white wine, a bit of horseradish, two or three +blades of mace, an onion stuck with cloves, a piece of lemon-peel, two +eggs, a quarter of a pint of good broth, two spoonfuls of cream, a large +piece of butter, with some flour mixed well in it; keep stirring it till +it boils; add a little ketchup, and a small dessert spoonful of the +juice of a lemon, and stir it the whole time to prevent curdling. Serve +up hot.</p> + + +<h3 class="recipe"><a name="Another_An_excellent_white_Fish_Sauce" id="Another_An_excellent_white_Fish_Sauce"></a><i>Another.</i></h3> + +<p>Take eight spoonfuls of white wine, three of vinegar, one of soy or +ketchup, three anchovies, one onion, a few sweet-herbs, a little mace, +cloves, and white pepper; let it stew gently till it is reduced to six +spoonfuls; then strain it off, and add half a pound of fresh butter +rolled in a little flour, and six spoonfuls of cream. Let it boil after +the cream and butter are added.</p> + + +<h3 class="recipe"><a name="White_Sauce_with_Capers_and_Anchovies" id="White_Sauce_with_Capers_and_Anchovies"></a><i>White Sauce, with Capers and Anchovies, for any White Fish.</i></h3> + +<p>Put a bit of butter, about the size of an egg, rolled in flour, into a +stewpan; dilute it with a large wine glass of veal broth, two anchovies, +cut fine, minced parsley, and two spoonfuls of cream. Stew it slowly, +till it is of the proper consistency.</p> + + +<h3 class="recipe"><a name="Fish_Stock" id="Fish_Stock"></a><i>Fish Stock.</i></h3> + +<p>Put into a pot a scate, cut in pieces, with turnips, carrots, thyme, +parsley, and onion. Cut in pieces an eel or two, and some flounders; put +them into a stewpan with a piece of <a name="corr27" id="corr27"></a>butter; stew them down till they go +to pieces; put them to your scate; boil the whole well, and strain it +off.</p> + + +<h3 class="recipe"><a name="Forcemeat_Balls_for_Sauces" id="Forcemeat_Balls_for_Sauces"></a><i>Forcemeat Balls, for Sauces.</i></h3> + +<p>To make forcemeat balls for soups, without grease, commonly called +<i>quenelles</i>, soak the crumb of two penny rolls in milk for about half an +hour; take it out, and squeeze out the milk; put the bread into a +stewpan, with a little white sauce, made of veal jelly, a little butter, +flour, and cream, seasoned, a spoonful of beef or mutton jelly, some +parsley, shalots, and thyme, minced very fine. Stew these herbs in a +little butter, to take off their rawness. Set them to reduce the panada +of bread and milk, which you must keep constantly stirring with a wooden +spoon, when the panada begins to get dry in the pan, which prevents its +sticking; when quite firm, take it from the<span class='pagenum'><a name="Page_197" id="Page_197">[197]</a></span> fire, and mix with it the +yolks of two eggs. Let it cool, and use when wanted.</p> + +<p>This panada must always be prepared beforehand, in order to have it +cold, for it cannot be used warm; when cold, roll it into balls, but let +them be small; pound the whole as large as possible in a mortar, for the +more they are pounded the more delicate they are. Then break two eggs, +and pound them likewise; season with a pinch of cayenne pepper, salt, +and spices, in powder. When the whole is well mixed together, try a +small bit, rolling it with a little flour, then putting it into boiling +water with a little salt; if it should not be firm enough, add another +egg, without beating the white. When the whole is mixed once more, rub +it through a sieve, roll it into balls, and serve up hot in sauces.</p> + + +<h3 class="recipe"><a name="White_Sauce_for_Fowls" id="White_Sauce_for_Fowls"></a><i>White Sauce, for Fowls.</i></h3> + +<p>Some good veal gravy, boiled with an anchovy or onion, some lemon-peel, +and a very little ketchup. Put in it the yolk of hard egg to thicken it, +and add what cream you think proper.</p> + + +<h3 class="recipe"><a name="Another_White_Sauce_for_Fowls" id="Another_White_Sauce_for_Fowls"></a><i>Another.</i></h3> + +<p>Take a pint of milk, the yolks of two eggs, well beaten, a spoonful of +mushroom pickle, a little salt, nutmeg, a small piece of butter, rolled +in flour; stir all together till thick. Pour it over the fowls, and +garnish with lemon or parsley.</p> + + +<h3 class="recipe"><a name="White_Sauce_for_boiled_Fowls" id="White_Sauce_for_boiled_Fowls"></a><i>White Sauce, for boiled Fowls.</i></h3> + +<p>Have ready a sauce, made of one pint of veal jelly, half a quarter of a +pound of butter, two small onions, and a bunch of parsley; then put +three table-spoonfuls of flour, half a pint of boiling hot cream, the +yolks of three eggs, a pinch of cayenne pepper, and the same of salt; +boil all up together, till of a tolerable thickness; keep it hot, and +take care that it does not curdle. Make ready some slices of truffles, +about thirty-four, the size and thickness of a shilling, boil them in a +little meat jelly; strain them, and add the truffles to the sauce +previously made. When ready to serve, pour the sauce and truffles over +whatever meat they are destined for.</p> + + +<h3 class="recipe"><a name="Sauce_for_roasted_Fowls" id="Sauce_for_roasted_Fowls"></a><i>Sauce, for roasted Fowls of all kinds, or roasted Mutton.</i></h3> + +<p>Cut some large onions into square pieces; cut some fat bacon in the same +manner, and a slice of lean ham; put them in a stewpan; shake them round +constantly, to prevent their burning. When they are of a fine brown +colour, put in some good cullis, more or less, according to the quantity +you want<span class='pagenum'><a name="Page_198" id="Page_198">[198]</a></span> to make. Let them stew very gently, till the onions are +tender; then put in two tea-spoonfuls of mustard, and one table-spoonful +of vinegar. Serve it hot.</p> + + +<h3 class="recipe"><a name="A_very_good_general_Sauce" id="A_very_good_general_Sauce"></a><i>A very good general Sauce.</i></h3> + +<p>Take some mint, balm, basil, thyme, parsley, and sage; pick them from +the stalks, cut them very fine, slice two large onions very thin; then +put all the ingredients into a marble mortar, and beat them till they +are quite mixed; add some cayenne pepper and salt; beat all these well +together, and mix them by degrees in some good cullis, till it is of the +thickness of cream. Put them in a stewpan, boil them up; strain the +gravy from the herbs, pressing it from them very hard with the back of a +spoon; add to the gravy half a glass of wine, half a spoonful of salad +oil, the squeeze of a lemon, and a pinch of sugar. This sauce is +excellent for most dishes.</p> + + +<h3 class="recipe"><a name="Genoese_Sauce_for_stewed_Fish" id="Genoese_Sauce_for_stewed_Fish"></a><i>Genoese Sauce for stewed Fish.</i></h3> + +<p>This sauce is made by stewing fish. Make marinade of carrots, parsley +roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few +cloves, and some spices: fry the whole white in butter; pour in a pint +of white wine, or less, according to the quantity of sauce required; put +in the fish, and let it stew thoroughly to make the sauce. Then take a +little browned flour and butter, and mix it with the reserved liquor; +add three or four spoonfuls of gravy from veal jelly; let these stew +very gently on the corner of the stove; skim off the grease; put in a +little salt and cayenne pepper, and add two spoonfuls of the essence of +anchovy and a quarter of a pound of butter kneaded with flour. Squeeze +in the juice of a whole lemon, and cover the stewed fish with this +sauce, which ought to be made thick and mellow.</p> + + +<h3 class="recipe"><a name="German_Sauce" id="German_Sauce"></a><i>German Sauce.</i></h3> + +<p>Put the same quantity of meat jelly and fresh made broth into a stewpan, +with a little parsley parboiled and chopped, the livers of two roasted +or boiled fowls, an anchovy, and some capers, the whole shred very fine, +a bit of butter about the size of an egg, half a clove of garlic, salt, +and a little cayenne pepper. Thicken it over the fire.</p> + +<p>Exceedingly good with poultry, pigeons, &c.</p> + + +<h3 class="recipe"><a name="Beef_Gravy" id="Beef_Gravy"></a><i>Beef Gravy.</i></h3> + +<p>Cut in pieces some lean beef, according to the quantity of gravy you may +want; put it into a stewpan, with an onion or<span class='pagenum'><a name="Page_199" id="Page_199">[199]</a></span> two, sliced, and a little +carrot; cover it close, set it over a gentle fire, and pour off the +gravy as it draws from it. Then let the meat brown; keep turning it to +prevent its burning, pour over some boiling water, and add a few cloves, +peppercorns, a bit of lemon, and a bunch of sweet-herbs. Gently simmer +it, and strain it with the gravy that was drawn from the meat, some +salt, and a spoonful of ketchup.</p> + + +<h3 class="recipe"><a name="Beef_Gravy_to_keep_for_use" id="Beef_Gravy_to_keep_for_use"></a><i>Beef Gravy, to keep for use.</i></h3> + +<p>Cover a piece of six or eight pounds with water; boil it for twenty +minutes or half an hour: then take out the meat, beat it thoroughly, and +cut it in pieces, to let out the gravy. Put it again into the water, +with a bunch of sweet-herbs, an onion stuck with cloves, a little salt, +and some whole pepper. Let it stew, but not boil, till the meat is quite +consumed; pass it through a sieve, and let it stand in a cool place. It +will keep for a week, if the weather is not very hot. If you want to use +this for a hash of brown meat, put a little butter in your frying-pan, +shake in a little flour as it boils, and add a glass of claret: if for a +white sauce to fowls or veal, melt the butter in the gravy, with a glass +of white wine, two spoonfuls of cream, and the yolks of four or six +eggs, according to the quantity of sauce required.</p> + + +<h3 class="recipe"><a name="Brown_Gravy" id="Brown_Gravy"></a><i>Brown Gravy.</i></h3> + +<p>Put a piece of butter, about the size of a hen’s egg, into a saucepan; +when it is melted, shake in a little flour, and let it brown; then by +degrees stir in the following ingredients: half a pint of small beer, +the same quantity of water, an onion, a piece of lemon-peel cut small, +three cloves, a blade of mace, some whole pepper, a spoonful of +mushroom-pickle, the same quantity of ketchup, and an anchovy. Let the +whole boil together a quarter of an hour; strain it off, and it will be +a good sauce.</p> + + +<h3 class="recipe"><a name="Another_Brown_Gravy" id="Another_Brown_Gravy"></a><i>Another.</i></h3> + +<p>Take the glaze that remains at the bottom of the pot after you have +stewed any thing à la braise, provided it be not tainted game; skim it, +and strain it through a sieve; then put in a bit of butter about the +size of a walnut, mixed with flour; thicken it over the fire, and add +the juice of a lemon, and a little salt and cayenne pepper.</p> + + +<h3 class="recipe"><a name="Green_Sauce_for_Green_Geese" id="Green_Sauce_for_Green_Geese"></a><i>Green Sauce for Green Geese, or Ducklings.</i></h3> + +<p>Half a pint of the juice of sorrel, with a little grated nutmeg, some +bread crumb, and a little white wine; boil it a quarter of an hour, and +sweeten with sugar, adding scalded gooseberries and a piece of butter.</p> + +<p><span class='pagenum'><a name="Page_200" id="Page_200">[200]</a></span></p> + + +<h3 class="recipe"><a name="Another_Green_Sauce_for_Green_Geese" id="Another_Green_Sauce_for_Green_Geese"></a><i>Another.</i></h3> + +<p>Pound a handful of spinach and another of sorrel together in a mortar; +squeeze and put them into a saucepan; warm, but do not let it boil.</p> + + +<h3 class="recipe"><a name="Ham_Sauce" id="Ham_Sauce"></a><i>Ham Sauce.</i></h3> + +<p>When your ham is almost done, let the meat be picked clean from the +bone, and mash it well; put it into a saucepan with three spoonfuls of +gravy; set it over a slow fire, stirring it all the while, otherwise it +will stick to the bottom. When it has been on for some time, add a small +bundle of sweet-herbs, pepper, and half a pint of beef gravy; cover it +up; stew it over a gentle fire, and when quite done strain off the +gravy.</p> + +<p>This is very good for veal.</p> + + +<h3 class="recipe"><a name="Sauce_for_Hare_or_Venison" id="Sauce_for_Hare_or_Venison"></a><i>Sauce for Hare or Venison.</i></h3> + +<p>In a little port wine and water melt some currant jelly, or send in the +jelly only; or simmer port wine and sugar for twenty or thirty minutes.</p> + + +<h3 class="recipe"><a name="Harveys_Sauce" id="Harveys_Sauce"></a><i>Harvey’s Sauce.</i></h3> + +<p>Three table-spoonfuls of walnut ketchup, two of essence of anchovies, +one tea-spoonful of soy, and one of cayenne pepper. Mix these together; +put them, with a clove of garlic, into a pint bottle, and fill it up +with white wine vinegar.</p> + + +<h3 class="recipe"><a name="Sauce_for_Hashes_or_Fish" id="Sauce_for_Hashes_or_Fish"></a><i>Sauce for Hashes or Fish, and good with any thing and every thing.</i></h3> + +<p>Take two or more spoonfuls of good cullis, according to the quantity you +intend to make, a glass of white wine, a shalot, a small onion, a few +mushrooms, truffles, morels, and a bunch of sweet-herbs, with a little +grated lemon-peel, a slice of ham, and the yolk of an egg. Thicken it +with a bit of butter rolled in flour, and let it stew till the +ingredients are quite soft.</p> + + +<h3 class="recipe"><a name="Sauce_for_White_Hashes_or_Chickens" id="Sauce_for_White_Hashes_or_Chickens"></a><i>Sauce for White Hashes or Chickens.</i></h3> + +<p>A pint of new milk, the yolk of two eggs, well beaten, two ounces of +butter, well mixed with flour; mix it all together in a saucepan, and, +when it boils, add two spoonfuls of mushroom ketchup; it must be stirred +all the time, or it will not do. If used for cold veal or lamb, the meat +must be cut as thin as possible, the sauce made first to boil, and then +the meat put into it, till it is hot enough for table.</p> + + +<h3 class="recipe"><a name="Horseradish_Sauce" id="Horseradish_Sauce"></a><i>Horseradish Sauce.</i></h3> + +<p>A tea-spoonful of mustard, one table-spoonful of vinegar, three of thick +cream, and a little salt; grate as much horse<span class='pagenum'><a name="Page_201" id="Page_201">[201]</a></span>radish into it as will +make it as thick as onion sauce. A little shalot may be added.</p> + + +<h3 class="recipe"><a name="Italian_Sauce" id="Italian_Sauce"></a><i>Italian Sauce.</i></h3> + +<p>Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms +cut small, a bunch of parsley, scallions, and half a laurel-leaf, two +cloves, and a clove of garlic; turn the whole a few times over the fire, +and shake in a little flour. Moisten it with a glass of white wine and +twice as much good cullis; let it boil half an hour; skim away the fat, +allowing it to cool a little for that purpose; set it on again, and +serve it; it will be found to eat well with any white meat.</p> + + +<h3 class="recipe"><a name="Ketchup" id="Ketchup"></a><i>Ketchup.</i></h3> + +<p>Put a pint of the best white wine vinegar into a wide-mouthed quart +bottle; add twelve cloves of shalots, peeled and bruised; take a quarter +of a pint of the strongest red wine and boil it a little; wash and bone +about a dozen anchovies, let them dissolve in the wine, and, when cold, +put them into the vinegar bottle, stopping it close with a cork, and +shaking it well. Into the same quantity of wine put a spoonful of pepper +bruised, a few races of split ginger, half a spoonful of cloves bruised, +and a few blades of large mace, and boil them till the strength of the +spice is extracted. When the liquor is almost cold, cut in slices two +large nutmegs, and when quite cold put into it some lemon-peel. Put that +into the bottle, and scrape thin a large, sound horseradish root, and +put that also into the bottle; stop it down close; shake it well +together every day for a fortnight, and you may then use it.</p> + + +<h3 class="recipe"><a name="Lemon_Sauce" id="Lemon_Sauce"></a><i>Lemon Sauce.</i></h3> + +<p>Pare a lemon, and cut it in slices; pick out the seeds and chop them +small: then boil the lemon and bruise it. Mix these in a little gravy; +and add it to some melted butter, with a little lemon-peel chopped fine.</p> + + +<h3 class="recipe"><a name="Liver_Sauce_for_boiled_Fowls" id="Liver_Sauce_for_boiled_Fowls"></a><i>Liver Sauce for boiled Fowls.</i></h3> + +<p>Boil the liver just enough to spread; add a little essence of anchovy +and grated lemon-peel, the yolk of a hard egg, and the juice of a lemon: +mix it well together, and stir it into some butter.</p> + + +<h3 class="recipe"><a name="Lobster_Sauce_No_1" id="Lobster_Sauce_No_1"></a><i>Lobster Sauce.</i> No. 1.</h3> + +<p>Pull the lobster to pieces with a fork; do not chop it; bruise the body +and the spawn with the back of a spoon; break the shell; boil it in a +little water to give it a colour; strain it off. Melt some butter in it +very smooth, with a little horseradish,<span class='pagenum'><a name="Page_202" id="Page_202">[202]</a></span> and a little cayenne pepper; +mix the body of the lobster well with the butter; then add the meat, and +give it a boil, with a spoonful of ketchup and a spoonful of gravy.</p> + + +<h3 class="recipe"><a name="Lobster_Sauce_No_2" id="Lobster_Sauce_No_2"></a><i>Lobster Sauce.</i> No. 2.</h3> + +<p>Put the red spawn of a hen lobster in a mortar; add half an ounce of +butter; pound it smooth, and run it through a hair sieve with the back +of a spoon. Cut the meat of the lobster into small pieces, and add as +much melted butter to the spawn as will suffice; stir it till thoroughly +mixed; then put to it the meat of the lobster, and warm it on the fire; +but do not let it boil.</p> + + +<h3 class="recipe"><a name="Lobster_Sauce_No_3" id="Lobster_Sauce_No_3"></a><i>Lobster Sauce.</i> No. 3.</h3> + +<p>Take the spawn of one large lobster, and bruise it well in a mortar: +take a sufficient quantity of strong veal gravy, the yolk of an egg, and +a little cream, and thicken with flour and butter.</p> + + +<h3 class="recipe"><a name="The_Marchionesss_Sauce" id="The_Marchionesss_Sauce"></a><i>The Marchioness’s Sauce.</i></h3> + +<p>Put as much bread rasped very fine as you can take at two handfuls into +a stewpan, with a bit of butter of the size of a walnut, a +kitchen-spoonful of sweet oil, a shalot cut small, salt and large +pepper, with a sufficient quantity of lemon-juice to lighten the whole. +Stir it over the fire till it thickens. This sauce may be served with +all sorts of meat that require a sharp relishing sauce.</p> + + +<h3 class="recipe"><a name="Meat_Jelly_for_Sauces" id="Meat_Jelly_for_Sauces"></a><i>Meat Jelly for Sauces.</i></h3> + +<p>Every sort of dish requires good sauce, and for every sauce it is +absolutely necessary to have a good meat jelly. The following may be +depended upon as being excellent: a shin of beef, about eight pounds, +rather more than less; a knuckle of veal, about nine pounds; a neck of +mutton, about nine pounds; two fowls; four calves’ feet: carefully cut +off all fat whatever, and stew over a stove as slowly as possible, till +the juice is entirely extracted. This will produce about seven quarts of +jelly. No pepper, salt, or herbs of any kind. These should be added in +using the jelly, whether for soups, broths, or sauces; but the pure +jelly is the thing to have as the foundation for every species of +cookery.</p> + + +<h3 class="recipe"><a name="Another_Meat_Jelly_for_Sauces" id="Another_Meat_Jelly_for_Sauces"></a><i>Another.</i></h3> + +<p>Three shanks, or two pounds, of mutton in two quarts of water; stew down +to a pint and a half, with a carrot, and an onion.</p> + + +<h3 class="recipe"><a name="A_Mixed_Sauce" id="A_Mixed_Sauce"></a><i>A Mixed Sauce.</i></h3> + +<p>Take parsley, scallions, mushrooms, and half a clove of garlic, the +whole shred fine; turn it a few times over the fire with<span class='pagenum'><a name="Page_203" id="Page_203">[203]</a></span> butter; shake +in a little flour, and moisten it with good broth: when the sauce is +consumed to half the original quantity, add two pickled gherkins cut +small, and the yolks of three eggs beaten up with some more broth; a +little salt and cayenne will complete the sauce.</p> + + +<h3 class="recipe"><a name="Mushroom_Ketchup_No_1" id="Mushroom_Ketchup_No_1"></a><i>Mushroom Ketchup.</i> No. 1.</h3> + +<p>Take a bushel of the large flaps of mushrooms, gathered dry, and bruise +them with your hands. Put some of them into an earthen pan; throw some +salt over them; then put in more mushrooms, then more salt, till you +have done. Add half an ounce of beaten mace and cloves, and the same +quantity of allspice; and let them stand five or six days, stirring them +every day. Tie a paper over and bake for four hours in a slow oven; +strain out the liquor through a cloth, and let it stand to settle. Pour +it off clear from the sediment: to every gallon of liquor put a quart of +red wine; if not salt enough, add a little more salt, with a race of +ginger cut small, and half an ounce of cloves and mace, and boil till +reduced nearly one third. Strain it through a sieve into a pan; next day +pour it from the settlings, and bottle it for use.</p> + + +<h3 class="recipe"><a name="Mushroom_Ketchup_No_2" id="Mushroom_Ketchup_No_2"></a><i>Mushroom Ketchup.</i> No. 2.</h3> + +<p>Mash your mushrooms with a great deal of salt; let them stand two days; +strain them, and boil the liquor once or twice, observing to scum it +well. Then put in black pepper and allspice, a good deal of each, and +boil them together. Bottle the liquor, and put five or six cloves into +each bottle.</p> + + +<h3 class="recipe"><a name="Mushroom_Ketchup_No_3" id="Mushroom_Ketchup_No_3"></a><i>Mushroom Ketchup.</i> No. 3.</h3> + +<p>Pick the mushrooms clean, but by no means wash them; put them into an +earthen pipkin with salt, cover them close with a coarse paste, and put +them in the oven for seven hours or thereabout. Squeeze them a little, +and pour off the liquor, which must be put upon fresh mushrooms, and +bake these as long as the first. Then pour off the liquor, after +pressing, and boil it well with salt sufficient to keep. Boil it half +away till it appears clammy. When cold, bottle it up.</p> + + +<h3 class="recipe"><a name="Mushroom_Ketchup_No_4" id="Mushroom_Ketchup_No_4"></a><i>Mushroom Ketchup.</i> No. 4.</h3> + +<p>Into a quart of red wine put some flaps of mushrooms, half a pound of +anchovies, some thyme, two onions sliced, parsley, cloves, and mace. Let +them stew gently on the fire; then strain off the liquor, a spoonful of +which, with a little gravy, butter, and lemon, will make excellent fish +sauce, and be always ready.</p> + +<p><span class='pagenum'><a name="Page_204" id="Page_204">[204]</a></span></p> + + +<h3 class="recipe"><a name="Mushroom_Sauce" id="Mushroom_Sauce"></a><i>Mushroom Sauce.</i></h3> + +<p>Mix a little flour with a good piece of butter; boil it up in some +cream, shaking the saucepan; then throw in some mushrooms with a little +salt and nutmeg: boil this up; or, if you like it better, put the +mushrooms in butter melted with a little veal gravy, some salt, and +grated nutmeg.</p> + + +<h3 class="recipe"><a name="Sauce_for_roasted_Mutton" id="Sauce_for_roasted_Mutton"></a><i>Sauce for roasted Mutton.</i></h3> + +<p>Wash an anchovy clean; put to it a glass of red wine, some gravy, a +shalot cut small, and a little lemon-juice. Stew these together; strain +them, and mix the liquor with the gravy that runs from the mutton.</p> + + +<h3 class="recipe"><a name="Onion_Sauce" id="Onion_Sauce"></a><i>Onion Sauce.</i></h3> + +<p>Let the onions be peeled; boil them in milk and water, and put a turnip +into the pot; change the water twice: pulp them through a colander, or +chop them as you please; then put them into a saucepan, with butter, +cream, a little flour, and some pepper and salt.</p> + + +<h3 class="recipe"><a name="Brown_Onion_Sauce" id="Brown_Onion_Sauce"></a><i>Brown Onion Sauce.</i></h3> + +<p>Peel and slice the onions, to which put an equal quantity of cucumber or +celery, with an ounce of butter, and set them on a slow fire; turn the +onions till they are highly browned; stir in half an ounce of flour; add +a little broth, pepper, and salt; boil it up for a few minutes; add a +spoonful of claret or port, and some mushroom ketchup. You may sharpen +it with a little lemon-juice. Rub through a tamis.</p> + + +<h3 class="recipe"><a name="Oyster_Sauce_No_1" id="Oyster_Sauce_No_1"></a><i>Oyster Sauce.</i> No. 1.</h3> + +<p>Take two score of oysters, put them, with their own liquor, a few +peppercorns, and a blade of mace, into a saucepan, and let them simmer a +little over the fire, just to plump them; then with a fork shake each in +the liquor so as to take off all the grit; strain the liquor, add to it +a little good gravy and two anchovies, and thicken it with flour and +butter, nearly as thick as custard.</p> + + +<h3 class="recipe"><a name="Oyster_Sauce_No_2" id="Oyster_Sauce_No_2"></a><i>Oyster Sauce.</i> No. 2.</h3> + +<p>Wash the oysters from their liquor; strain it, and put that and the +oysters into a little boiled gravy and just scald them: add a piece of +butter mixed with flour, cream, and ketchup. Shake all up; let it boil, +but not much, lest the oysters grow hard and shrink; but be very careful +they are enough done, as nothing is more disagreeable than the oysters +tasting raw.</p> + + +<h3 class="recipe"><a name="Pepper-pot" id="Pepper-pot"></a><i>Pepper-pot.</i></h3> + +<p>A good stock made with beef bones or mutton, one small carrot, one +onion, three turnips, two heads of celery, a little<span class='pagenum'><a name="Page_205" id="Page_205">[205]</a></span> thyme and +sweet-herbs; season to your taste; boil these, and put them through a +tamis; then add a little flour and butter; make up some flour and water +in little balls, and boil them in the pepper-pot.</p> + + +<h3 class="recipe"><a name="Sauce_for_Pike" id="Sauce_for_Pike"></a><i>Sauce for Pike, or any other fresh-water Fish.</i></h3> + +<p>Take half a pint of good beef broth, three table-spoonfuls of cream, one +onion sliced fine, a middling sized stick of horseradish scraped, seven +or eight peppercorns, three or four cloves, two anchovies; boil well in +a piece of butter as big as a walnut well rolled in flour.</p> + +<p>Pike should be boiled with the scales on.</p> + + +<h3 class="recipe"><a name="Sauce_Piquante" id="Sauce_Piquante"></a><i>Sauce Piquante.</i></h3> + +<p>Pound a table-spoonful of capers and one pound of minced parsley as fine +as possible, add the yolks of three hard eggs; rub them together with a +table-spoonful of mustard. Bone six anchovies, pound them, and rub them +through a hair sieve; mix with these two spoonfuls of oil, one of +vinegar, one of shalot, and a few grains of cayenne pepper. Rub all +together in a mortar till thoroughly incorporated; then stir them into +half a pound of good gravy, or melted butter, and pass the whole through +a sieve.</p> + + +<h3 class="recipe"><a name="Sauce_Piquante_to_serve_hot" id="Sauce_Piquante_to_serve_hot"></a><i>Sauce Piquante, to serve hot.</i></h3> + +<p>Put into a stewpan a bit of butter, with two onions sliced, a carrot, a +parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove +of garlic, parsley, and scallions; turn the whole over the fire till it +is well coloured; then shake in some flour, and moisten it with some +broth, a spoonful of white wine vinegar, and a squeeze of a lemon, and +strain it through a sieve, adding a little cayenne and salt. It is good +with every thing.</p> + + +<h3 class="recipe"><a name="Another_Sauce_Piquante_to_serve_hot" id="Another_Sauce_Piquante_to_serve_hot"></a><i>Another.</i></h3> + +<p>Simmer a gill of white wine with as much broth, and, when it is consumed +to half, put in a shalot, a little garlic, and some salad herbs shred +very fine; let it boil, and then add a bit of butter of the size of a +walnut, mixed with flour, salt, and whole pepper, thickening the whole +over the fire.</p> + + +<h3 class="recipe"><a name="Sauce_Piquante_to_serve_cold" id="Sauce_Piquante_to_serve_cold"></a><i>Sauce Piquante, to serve cold.</i></h3> + +<p>Shred very fine all sorts of garden-herbs, thyme, sage, parsley, +chervil, half a clove of garlic, and two shalots; dilute the whole with +a small tea-spoonful of mustard, salad oil, a little vinegar, the +squeeze of a lemon; add a little salt and<span class='pagenum'><a name="Page_206" id="Page_206">[206]</a></span> cayenne. You may add an +anchovy: this is excellent with cold partridge or game, or any hot or +cold veal.</p> + + +<h3 class="recipe"><a name="Poivrade_Sauce" id="Poivrade_Sauce"></a><i>Poivrade Sauce.</i></h3> + +<p>Boil half a pint of the best vinegar, half a pint of water, two large +onions, half a handful of horseradish, and a little pounded white +pepper, some salt and shalot, all together a quarter of an hour. If you +would have it clear, strain and bottle it: if you chuse, add a little +gravy when you use it.</p> + + +<h3 class="recipe"><a name="Poor_Mans_Sauce" id="Poor_Mans_Sauce"></a><i>Poor Man’s Sauce.</i></h3> + +<p>A handful of parsley leaves picked from the stalks, shred fine, and a +little salt strewed over; shred six young green onions, put them to the +parsley, with three <a name="corr28" id="corr28"></a>table-spoonfuls of oil, and five of vinegar, some +ground black pepper, and salt. Pickled French beans or gherkins, cut +fine, may be added, or a little grated horseradish.</p> + + +<h3 class="recipe"><a name="Quins_Fish_Sauce" id="Quins_Fish_Sauce"></a><i>Quin’s Fish Sauce.</i></h3> + +<p>A pint of old mushroom ketchup, a pint of old walnut pickle, six +anchovies finely pounded, six cloves of garlic, three pounded, three +not, and half a tea-spoonful of cayenne pepper.</p> + + +<h3 class="recipe"><a name="Ragout_Sauce" id="Ragout_Sauce"></a><i>Ragout Sauce.</i></h3> + +<p>One ounce of salt; half an ounce of mustard; a quarter of an ounce of +allspice; black pepper ground, and lemon-peel grated, half an ounce +each; of ginger and nutmeg grated, a quarter of an ounce each; cayenne +pepper two drachms. Pound all these, and pass them through a sieve, +infused in a quart of vinegar or wine, and bottle them for use.</p> + +<p>Spice in ragout is indispensable to give it a flavour, but not a +predominating one.</p> + + +<h3 class="recipe"><a name="Sauce_de_Ravigotte" id="Sauce_de_Ravigotte"></a><i>Sauce de Ravigotte.</i></h3> + +<p>Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks, +and cut them fine; slice two large onions very thin: put all these into +a mortar, beat them thoroughly, and add pepper and salt, some rocambole, +and two blades of mace cut fine. Beat these well, and mix them by +degrees with gravy till of the thickness of butter; put them into a +stewpan, and boil them up. Strain the gravy from the herbs; add to it a +glass of wine and a spoonful of oil; beat these together, and pour it +into a sauce-boat.</p> + + +<h3 class="recipe"><a name="Sauce_Ravigotte_a_la_Bourgeoise" id="Sauce_Ravigotte_a_la_Bourgeoise"></a><i>Sauce Ravigotte à la Bourgeoise.</i></h3> + +<p>Tie some parsley, sage, mint, thyme, and basil, in a bunch; put them +into a saucepan of boiling water, and let them boil<span class='pagenum'><a name="Page_207" id="Page_207">[207]</a></span> about a minute; +take them out, squeeze the water from them, chop them very fine, and add +a clove of garlic and two large onions minced very fine. Put the whole +into a stewpan, with half a pint of broth, some pepper, and salt; boil +it up, and add a spoonful of vinegar.</p> + + +<h3 class="recipe"><a name="Relishing_Sauce" id="Relishing_Sauce"></a><i>Relishing Sauce.</i></h3> + +<p>Put a wine glass of good stock jelly, made into broth, into a stewpan, +half a spoonful of the best white wine vinegar, a little salt, a few +whole peppercorns, and a bit of butter, the size of a walnut, mixed up +with a little flour in balls, some tarragon, chervil, pimpernel, thyme, +and shalot, with garden cresses; boil these herbs in water, having cut +them very small; put them into the sauce, and thicken it to a thin +creamy consistency over the fire. This sauce is good with any thing, +fish, flesh, or fowl.</p> + + +<h3 class="recipe"><a name="Sauce_a-la-Remoulade_No_1" id="Sauce_a-la-Remoulade_No_1"></a><i>Sauce à-la-Remoulade.</i> No. 1.</h3> + +<p>Take two large spoonfuls of capers cut fine, as much parsley, two +anchovies, washed and boned, two cloves of garlic, and a little shalot; +cut them separately, and then mix them together; put a little rich gravy +into a stewpan, with two spoonfuls of oil, one of mustard, and the juice +of a large lemon. Make it quite hot, and put in your other ingredients, +with salt, pepper, and the leaves of a few sweet-herbs, picked from +their stalks. Stir it well together, and let it be four minutes over a +brisk fire.</p> + + +<h3 class="recipe"><a name="Sauce_a-la-Remoulade_No_2" id="Sauce_a-la-Remoulade_No_2"></a><i>Sauce à-la-Remoulade.</i> No. 2.</h3> + +<p>Put into a stewpan a shalot, parsley, scallions, a little bit of garlic, +two anchovies, some capers, the whole shred very fine. Dilute it with a +little mustard, oil, and vinegar, and two table-spoonfuls of good +cullis.</p> + + +<h3 class="recipe"><a name="Sauce_a-la-Remoulade_No_3" id="Sauce_a-la-Remoulade_No_3"></a><i>Sauce à-la-Remoulade.</i> No. 3.—<i>For cold Chicken, or Lobster Salad.</i></h3> + +<p>Two yolks of eggs boiled hard must be bruised very fine, with a +tea-spoonful of cold water; add a tea-spoonful of mustard, and two +table-spoonfuls of salad oil. When these are well mixed, add a +tea-spoonful of chopped parsley, one clove of shalot, and a little +tarragon; these must be chopped very fine, and well mixed; then add +three table-spoonfuls of vinegar and one of cream. The chicken or +lobster should be cut in small thick pieces (not sliced) and placed, +with small quarters of lettuces and hard eggs quartered, alternately, so +as to fill the dish in a varied form. The sauce is then poured over it.</p> + +<p><span class='pagenum'><a name="Page_208" id="Page_208">[208]</a></span></p> + + +<h3 class="recipe"><a name="Rice_Sauce" id="Rice_Sauce"></a><i>Rice Sauce.</i></h3> + +<p>Steep a quarter of a pound of rice in a pint of milk, with onion, +pepper, &c. When the rice is boiled quite tender, take out the spice, +rub it through a sieve, and add to it a little milk or cream. This is a +very delicate white sauce.</p> + + +<h3 class="recipe"><a name="Richmond_Sauce" id="Richmond_Sauce"></a><i>Richmond Sauce, for boiled Chicken.</i></h3> + +<p>Half a pint of cream, the liver of the chicken, a little parsley, an +anchovy, some caper liquor, the yolks of two hard-boiled eggs, a little +pepper, salt, nutmeg, and juice of lemon, with a piece of butter, about +the size of a walnut, to thicken it. Send it up hot, with the chicken.</p> + + +<h3 class="recipe"><a name="Sauce_for_any_kind_of_roasted_Meat" id="Sauce_for_any_kind_of_roasted_Meat"></a><i>Sauce for any kind of roasted Meat.</i></h3> + +<p>While the mutton, beef, hare, or turkey, is roasting, put a plate under +it, with a little good broth, three spoonfuls of red wine, a slice of +onion, a little grated cheese, an anchovy, washed and minced, and a bit +of butter; let the meat drop into it. When it is taken up, put the sauce +into a pan that has been rubbed with onion; give it a boil up; strain it +through a sieve, and serve it up under your roast, or in a boat.</p> + + +<h3 class="recipe"><a name="Sauce_Robert" id="Sauce_Robert"></a><i>Sauce Robert.</i></h3> + +<p>Melt an ounce of butter, and put to it half an ounce of onion, mixed +fine; turn it with a wooden spoon till it takes a light brown colour; +stir into it a table-spoonful of mushroom ketchup, and the same quantity +of port wine. Add half a pint of broth, a quarter of a tea-spoonful of +pepper, and the same of salt; give them a boil; add a tea-spoonful of +mustard, the juice of half a lemon, and one or two tea-spoonfuls of +vinegar or tarragon.</p> + + +<h3 class="recipe"><a name="Another_Sauce_Robert" id="Another_Sauce_Robert"></a><i>Another.</i></h3> + +<p>Cut a few large onions and some fat bacon into square pieces; put these +together into a saucepan over a fire, and shake them well to prevent +their burning. When brown, put in some good veal gravy, with a little +pepper and salt; let them stew gently till the onions are tender; then +add a little salt, vinegar, and mustard, and serve up.</p> + + +<h3 class="recipe"><a name="Sauce_for_Salad" id="Sauce_for_Salad"></a><i>Sauce for Salad.</i></h3> + +<p>The yolk of one egg, one tea-spoonful of mustard, one tea-spoonful of +tarragon vinegar, three table-spoonfuls of oil, one table-spoonful of +common vinegar, chives, according to taste.</p> + +<p><span class='pagenum'><a name="Page_209" id="Page_209">[209]</a></span></p> + + +<h3 class="recipe"><a name="Shalot_Sauce_for_boiled_Mutton" id="Shalot_Sauce_for_boiled_Mutton"></a><i>Shalot Sauce, for boiled Mutton.</i></h3> + +<p>Mince four shalots fine, put them into a stewpan, with about half a pint +of the liquor in which the mutton is boiled; put in a table-spoonful of +vinegar, a quarter of a tea-spoonful of pepper, a little salt, a bit of +butter, of the size of a walnut, rolled in flour; shake them together, +and boil.</p> + + +<h3 class="recipe"><a name="Spanish_Sauce" id="Spanish_Sauce"></a><i>Spanish Sauce.</i></h3> + +<p>Put a cullis (that is always the stock or meat jelly,) in good quantity +into a stewpan, with a glass of white wine, the same quantity of fresh +made broth, a bunch of parsley, and shalots, one clove of garlic, half a +laurel leaf, parsley, scallions, onions, any other root you please for +the sake of flavour, such as celery or carrots. Boil it two hours over a +slow fire, take the fat off, and strain it through a sieve; and then add +salt, large pepper, and the least sprinkle of sugar.</p> + +<p>This is very good with beef, mutton, and many sorts of game, venison and +hare in particular; for which substitute a glass of red wine instead of +white.</p> + + +<h3 class="recipe"><a name="Sauce_for_Steaks" id="Sauce_for_Steaks"></a><i>Sauce for Steaks.</i></h3> + +<p>A glass of small beer, two anchovies, a little thyme, parsley, an onion, +some savory, nutmeg, and lemon-peel; cut all these together, and, when +the steaks are ready, pour the fat out of the pan, and put in the small +beer, with the other ingredients and a piece of butter rolled in flour: +let it simmer, and strain it over the steaks.</p> + + +<h3 class="recipe"><a name="Sultana_Sauce" id="Sultana_Sauce"></a><i>Sultana Sauce.</i></h3> + +<p>Put a pint of cullis into a stewpan with a glass of white wine, two +slices of peeled lemons, two cloves, a clove of garlic, half a +laurel-leaf, parsley, scallions, onions, and turnip. Boil it an hour and +a half over a slow fire, reducing it to a creamy consistency; strain it +very carefully through a sieve, and then add a little salt, the yolk of +an egg boiled hard and chopped, and a little boiled parsley shred fine.</p> + +<p>This sauce is very good with poultry.</p> + + +<h3 class="recipe"><a name="Tomata_Ketchup" id="Tomata_Ketchup"></a><i>Tomata Ketchup.</i></h3> + +<p>Take a quart of tomata pulp and juice, three ounces of salt, one ounce +of garlic pounded, half an ounce of powdered ginger, and a quarter of an +ounce of cloves; add two ounces of anchovies or a wine-glassful of the +essence, as sold in the shops. Boil all in a tin saucepan half an hour; +strain it through a fine hair sieve. To the strained liquor add a +quarter of a pint of<span class='pagenum'><a name="Page_210" id="Page_210">[210]</a></span> vinegar, half a pint of white wine, half a quarter +of an ounce of mace, which is to be pounded, and a tea-spoonful of +cayenne pepper. Let the whole simmer together over a gentle fire twenty +minutes; then strain it through fine lawn or muslin. When cold bottle it +up, and be careful to keep it close corked. It is fit for use +immediately.</p> + +<p>The best way to obtain the pulp and juice free from the skin and seeds +is to rub it through a hair sieve.</p> + + +<h3 class="recipe"><a name="Tomata_Sauce_No_1" id="Tomata_Sauce_No_1"></a><i>Tomata Sauce.</i> No. 1.</h3> + +<p>Roast the tomatas before the fire till they are very tender; save all +the liquor that runs from them while roasting; then with a spoon gently +scoop out the pulp from the skins; avoid touching them with your +fingers: add to the pulp a small quantity of shred ginger, and a few +young onions cut very small. Salt it well, and mix the whole together +with vinegar, or the best common wine. Put it into pint bottles, as it +keeps best with only a bladder tied over.</p> + +<p>This is to mix with all other sauces in the small cruet for fish.</p> + + +<h3 class="recipe"><a name="Tomata_Sauce_No_2" id="Tomata_Sauce_No_2"></a><i>Tomata Sauce.</i> No. 2.</h3> + +<p>Take twelve or fifteen tomatas, ripe and red; cut them in half, and +squeeze out all the water and seeds; add capsicums, and two or three +table-spoonfuls of beef gravy; set them on a slow fire or stove, for an +hour, till melted; rub them through a tamis into a clean stewpan, with a +little white pepper and salt; then simmer for a few minutes. The French +cooks add a little tarragon vinegar, or a shalot.</p> + + +<h3 class="recipe"><a name="Tomata_Sauce_No_3" id="Tomata_Sauce_No_3"></a><i>Tomata Sauce.</i> No. 3.</h3> + +<p>When the fruit is ripe, bake it tender, skin, and rub the pulp through a +sieve. To every pound of pulp add a quart of chili vinegar, one ounce of +garlic, one of shalots, both sliced, half an ounce of salt, a little +cayenne pepper, and the juice of three lemons. Boil all together for +twenty minutes.</p> + + +<h3 class="recipe"><a name="Savoury_Jelly_for_a_Turkey" id="Savoury_Jelly_for_a_Turkey"></a><i>Savoury Jelly for a Turkey.</i></h3> + +<p>Spread some slices of veal and ham in the bottom of a stewpan, with a +carrot and turnip, and two or three onions. Stew upon a slow fire till +the liquor is of as deep a brown as you wish. Add pepper, mace, a very +little isinglass, and salt to your taste. Boil ten minutes; strain +through a French strainer; skim off all the fat; put in the whites of +three eggs, and pass all through a strainer till it is quite clear.</p> + +<p><span class='pagenum'><a name="Page_211" id="Page_211">[211]</a></span></p> + + +<h3 class="recipe"><a name="Sauce_for_Turkey_or_Chicken" id="Sauce_for_Turkey_or_Chicken"></a><i>Sauce for Turkey or Chicken.</i></h3> + +<p>Boil a spoonful of the best mace very tender, and also the liver of the +turkey, but not too much, which would make it hard; pound the mace with +a few drops of the liquor to a very fine pulp; then pound the liver, and +put about half of it to the mace, with pepper, salt, and the yolk of an +egg, boiled hard, and then dissolved; to this add by degrees the liquor +that drains from the turkey, or some other good gravy. Put these liquors +to the pulp, and boil them some time; then take half a pint of oysters +and boil them but a little, and lastly, put in white wine, and butter +wrapped in a little flour. Let it boil but a little, lest the wine make +the oysters hard; and just at last scald four spoonfuls of good cream, +and add, with a little lemon-juice, or pickled mushrooms will do better.</p> + + +<h3 class="recipe"><a name="Sauce_for_boiled_Turkey_or_Fowl" id="Sauce_for_boiled_Turkey_or_Fowl"></a><i>Sauce for boiled Turkey or Fowl.</i></h3> + +<p>Take an anchovy, boil it in a quarter of a pint of water; put to it a +blade of mace and some peppercorns; strain it off; then put to it two +spoonfuls of cream, with butter and flour.</p> + + +<h3 class="recipe"><a name="Venison_Sauce" id="Venison_Sauce"></a><i>Venison Sauce.</i></h3> + +<p>Take vinegar, water, and claret, of each a glassful, an onion stuck with +cloves, salt, anchovies, pepper and cloves, of each a spoonful; boil all +these together, and strain through a sieve.</p> + + +<h3 class="recipe"><a name="Sweet_Venison_Sauce" id="Sweet_Venison_Sauce"></a><i>Sweet Venison Sauce.</i></h3> + +<p>Take a small stick of cinnamon, and boil it in half a pint of claret; +then add as much finely grated bread-crumbs as will make a thick pap; +and, after it has boiled thoroughly, sweeten it with the powder of the +best sugar.</p> + + +<h3 class="recipe"><a name="Walnut_Ketchup_No_1" id="Walnut_Ketchup_No_1"></a><i>Walnut Ketchup.</i> No. 1.</h3> + +<p>Take walnuts when they are fit to pickle, beat them in a mortar, press +out the juice through a piece of cloth, let it stand one night, then +pour the liquor from the sediment, and to every pint put one pound of +anchovies; let them boil together till the anchovies are dissolved; then +skim, and to every pint of liquor add an eighth of an ounce of mace, the +same of cloves and Jamaica pepper, half a pint of common vinegar, half a +pound of shalots, with a few heads of garlic, and a little cayenne. Boil +all together till the shalots are tender, and when cold bottle up for +use.</p> + +<p>A spoonful of this ketchup put into good melted butter makes an +excellent fish-sauce; it is equally fine in gravy for ducks or +beef-steaks.</p> + +<p><span class='pagenum'><a name="Page_212" id="Page_212">[212]</a></span></p> + + +<h3 class="recipe"><a name="Walnut_Ketchup_No_2" id="Walnut_Ketchup_No_2"></a><i>Walnut Ketchup.</i> No. 2.</h3> + +<p>Take half a bushel of green walnuts, before the shell is formed, and +grind them in a crab-mill, or beat them in a marble mortar. Squeeze out +the juice, through a coarse cloth, wringing the cloth well to get out +all the juice, and to every gallon put a quart of wine, a quarter of a +pound of anchovies, the same quantity of bay salt, one ounce of +allspice, half an ounce of cloves, two ounces of long pepper, half an +ounce of mace, a little ginger, and horseradish, cut in slices. Boil all +together till reduced to half the quantity; pour it into a pan, when +cold, and bottle it. Cork it tight, and it will be fit for use in three +months.</p> + +<p>If you have any pickle left in the jar after the walnuts are used, put +to every gallon two heads of garlic, a quart of red wine, and of cloves, +mace, long, black, and Jamaica pepper, one ounce each; boil them all +together till reduced to half the quantity; pour the liquor into a pan; +bottle it the next day for use, and cork it tight.</p> + + +<h3 class="recipe"><a name="Walnut_Ketchup_No_3" id="Walnut_Ketchup_No_3"></a><i>Walnut Ketchup.</i> No. 3.</h3> + +<p>Pound one hundred walnuts very fine, put them in a glazed pan with a +quart of vinegar; stir them daily for ten days; squeeze them very dry +through a coarse cloth. Boil the liquor, and skim it as long as any +thing will rise; then add spice, ginger, anchovies instead of salt, and +boil it up for use.</p> + + +<h3 class="recipe"><a name="Walnut_Ketchup_No_4" id="Walnut_Ketchup_No_4"></a><i>Walnut Ketchup.</i> No. 4.</h3> + +<p>Take one hundred walnuts, picked in dry weather, and bruise them well in +a mortar. Squeeze out the juice; add a large handful of salt; boil and +skim it well; then put into the juice an equal quantity of white wine +vinegar, or the vinegar in which pickled walnuts have been steeped, a +little red wine, anchovies unwashed, four or five cloves of garlic, as +many blades of mace, two dozen cloves, and a little whole pepper. Boil +it six or seven minutes, and when cold bottle it. If higher spiced the +better.</p> + + +<h3 class="recipe"><a name="Walnut_Ketchup_No_5" id="Walnut_Ketchup_No_5"></a><i>Walnut Ketchup.</i> No. 5.</h3> + +<p>Pound your walnuts; strew some salt upon them, and let them stand a day +or two; strain them; to every pint of juice put half a pound of +anchovies, and boil them in it till they are dissolved. Then strain the +liquor, and to every pint add two drachms of mace, the same quantity of +cloves, some black pepper, one ounce of dried shalots, and a little +horseradish.</p> + +<p><span class='pagenum'><a name="Page_213" id="Page_213">[213]</a></span></p> + + +<h3 class="recipe"><a name="White_Sauce" id="White_Sauce"></a><i>White Sauce.</i></h3> + +<p>Put some good veal or fowl cullis into a stewpan, with a piece of crumb +of bread, about the size of a tea-cup, a bunch of parsley, thyme, +scallions, a clove of garlic, a handful of butter, mushrooms, and a +glass of white wine: let the whole boil till half the quantity is +consumed. Strain it through a coarse sieve, keeping the vegetables +apart; then add to it the yolks of three eggs beaten up in three +table-spoonfuls of cream, and thicken it over the fire, taking care to +keep it continually stirred lest the eggs should curdle. You may either +add your vegetables or not. This sauce may be used with all sorts of +meat or fish that are done white.</p> + + +<h3 class="recipe"><a name="Another_White_Sauce" id="Another_White_Sauce"></a><i>Another.</i></h3> + +<p>Take some cream, a very little shalot, and a little salt; when warmed +upon the fire add a piece of butter rolled in flour; stir it gently one +way, and make it the consistency of cream. This sauce is excellent for +celery, chickens, veal, &c.</p> + + +<h3 class="recipe"><a name="White_Wine_sweet_Sauce" id="White_Wine_sweet_Sauce"></a><i>White Wine sweet Sauce.</i></h3> + +<p>Break a stick of cinnamon, and set it over the fire in a saucepan, with +enough water to cover it; boil it up two or three times; add a quarter +of a pint of wine and about two spoonfuls of powdered sugar, and break +in two bay-leaves; boil all these together; strain off the liquor +through a sieve; put it in a sauceboat or terrine, and serve up.</p> + +<p><span class='pagenum'><a name="Page_214" id="Page_214">[214]</a></span></p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_215" id="Page_215">[215]</a></span></p> + + +<h2 class="chapterhead"><a name="CONFECTIONARY" id="CONFECTIONARY"></a>CONFECTIONARY.</h2> + +<hr class="declong" /> + +<h3 class="recipe"><a name="Almacks" id="Almacks"></a><i>Almacks.</i></h3> + +<p><span class="smcap">Take</span> plums, or apricots, baking pears, and apples, of each a pound; +slice the pears and apples, and open the plums; put them in layers in an +earthen mug, and set it in a slow oven. When the fruit is soft, squeeze +it through a colander; add a pound of sugar; place it on the fire, and +let it simmer, till it will leave the pan clear. Then put it into an +earthen mould to cut out for use, or drop it on a plate, and let it +stand till it is so dry that paper will not stick to it, then put it by +for use. You must stir it all the time it is on the fire, or it will +burn.</p> + + +<h3 class="recipe"><a name="Almond_Butter" id="Almond_Butter"></a><i>Almond Butter.</i></h3> + +<p>Put half a pound of blanched almonds, finely beaten, into a quart of +cream and a pint of milk mixed well together. Strain off the almonds, +and set the cream over the fire to boil. Take the yolks of twelve eggs +and three whites well beaten; let it remain over the fire; keep stirring +till it begins to curdle. Put it into a cloth strainer and tie it up, +letting it stand till the thin has drained off. When cold, break it with +a spoon, and sweeten with sifted sugar.</p> + + +<h3 class="recipe"><a name="Almond_Cheesecakes" id="Almond_Cheesecakes"></a><i>Almond Cheesecakes.</i></h3> + +<p>Take a quarter of a pound of Jordan almonds and twelve or fourteen +apricot or peach kernels; blanch them all in cold water, and beat them +very fine with rose-water and a little sack. Add a quarter of a pound of +fine powder sugar, by degrees, and beat them very light: then put a +quarter of a pound of the best butter just melted, with two or three +spoonfuls of sweet thick cream; beat them well again. Then, add four +eggs, leaving out the whites, beaten as light as possible. When you have +just done beating, put a little grated nutmeg. Bake them in a nice +short<span class='pagenum'><a name="Page_216" id="Page_216">[216]</a></span> crust; and, when they are just going into the oven, grate over +them a little fine sugar.</p> + + +<h3 class="recipe"><a name="Almond_Cream" id="Almond_Cream"></a><i>Almond Cream.</i></h3> + +<p>Beat half a pound of fine almonds, blanched in cold water, very fine, +with orange-flower water. Take a quart of cream boiled, cooled, and +sweetened; put the almonds into it by degrees, and when they are well +mixed strain it through canvass, squeezing it very well. Then stir it +over the fire until it thickens; if you like it richly perfumed, add one +grain of ambergris, and if you wish to give it the <a name="corr29" id="corr29"></a>ratafia flavour, beat +some apricot kernels with it.</p> + + +<h3 class="recipe"><a name="Unboiled_Almond_Cream" id="Unboiled_Almond_Cream"></a><i>Unboiled Almond Cream.</i></h3> + +<p>Take half a pound of almonds; blanch them, and cut out all their spots: +then beat them very fine, in a clean stone or wooden mortar, with a +little rose-water, and mix them with one quart of sweet cream. Strain +them as long as you can get any out. Take as much fine sugar as will +sweeten it, a nutmeg cut into quarters, some large mace, three spoonfuls +of orange-flower water, as much rose-water, with musk or ambergris +dissolved in it; put all these things into a glass churn; shake them +continually up and down till the mass is as thick as butter; before it +is broken, pour it all into a clean dish; take out the nutmeg and the +mace; when it is settled smooth, scatter some comfits or scrape some +hard sugar upon it.</p> + + +<h3 class="recipe"><a name="Almond_Paste_for_Shapes" id="Almond_Paste_for_Shapes"></a><i>Almond Paste, for Shapes, &c.</i></h3> + +<p>Blanch half a pound of almonds in cold water; let them lie twenty-four +hours in cold water, then beat them in a mortar, till they are very +fine, adding the whites of eggs as you beat them. Put them in a stewpan +over a stove fire, with half a pound of double-refined sugar, pounded +and sifted through a lawn sieve; stir it while over the fire, till it +becomes a little stiff; then take it out, and put it between two plates, +till it is cold. Put it in a pan, and keep it for use. It will keep a +great while in a cool place. When you use it, pound it a little in a +mortar, or mould it in your hands; then roll it out thin in whatever +shape you choose, or make it up into walnuts or other moulds; press it +down close that it may receive the impression of the nut, &c., and with +a pin take it out of the mould and turn it out upon copper sheets, and +so proceed till you have a sufficient quantity. The mould should be +lightly touched with oil. Bake them of a light brown; fill them with +sweetmeats, &c. and such as should be closed, as nuts, &c. cement +together with isinglass boiled down to a proper consistence.</p> + +<p><span class='pagenum'><a name="Page_217" id="Page_217">[217]</a></span></p> + + +<h3 class="recipe"><a name="Almond_Puffs" id="Almond_Puffs"></a><i>Almond Puffs.</i></h3> + +<p>Take one pound of fine sugar, and put water to it to make a wet candy: +boil it till pretty thick; then put in a pound of beaten almonds, and +mix them together, still keeping it stirred over a slow fire, but it +must not boil, till it is as dry as paste. Then beat it a little in a +mortar; put in the peel of a lemon grated, and a pound of sifted sugar; +rub them well together, and wet this with the froth of whites of eggs.</p> + + +<h3 class="recipe"><a name="Another_Almond_Puffs" id="Another_Almond_Puffs"></a><i>Another way.</i></h3> + +<p>Blanch and beat fine two ounces of sweet almonds, with orange-flower +water, or brandy; beat the whites of three eggs to a very high froth, +and then strew in a little sifted sugar till it is as stiff as paste. +Lay it in cakes, and bake it on paper in a cool oven.</p> + + +<h3 class="recipe"><a name="Angelica_to_candy" id="Angelica_to_candy"></a><i>Angelica, to candy.</i></h3> + +<p>Take the youngest shoots; scrape and boil them in water till tender, and +put them on a cloth to drain. Make a very strong syrup of sugar; put in +the angelica while the syrup is hot, but not boiling. Set it in a tin +before the fire, or in the sun, for three or four days, to dry.</p> + + +<h3 class="recipe"><a name="Apples_to_do" id="Apples_to_do"></a><i>Apples, to do.</i></h3> + +<p>Scoop as many apples as you choose to do; dip them several times in +syrup, and fill them with preserved raspberries or apricots; then roll +them in paste, and when baked put on them either a white iceing, or with +the white of an egg rub them over; sift on sugar, and glaze them with a +hot salamander.</p> + + +<h3 class="recipe"><a name="Pippins_to_candy" id="Pippins_to_candy"></a><i>Pippins, to candy.</i></h3> + +<p>Take fine large pippins; pare and core them whole into an earthen +platter: strew over them fine sugar; and sprinkle on the sugar a little +rose-water. Bake them in an oven as hot as for manchet, and stop it up +close. Let them remain there half an hour; then take them out of the +dish, and lay them on the bottom of a sieve; leave them three or four +days, till quite dry, when they will look clear as amber, and be finely +candied.</p> + + +<h3 class="recipe"><a name="Pippins_to_dry" id="Pippins_to_dry"></a><i>Pippins, to dry.</i></h3> + +<p>Take two pounds of fine sugar and a pint of water; let it boil up and +skim it; put in sixteen quarters of Kentish pippins pared and cored, and +let them boil fast till they are very clear. Put in a pint of jelly of +pippins, and boil it till it jellies; then put in the juice of a lemon; +just let it boil up, and put them in bottles. You may put in the rind of +an orange, first boiled in<span class='pagenum'><a name="Page_218" id="Page_218">[218]</a></span> water, then cut in long thin pieces, and put +it into the sugar at the same time with the pippins.</p> + + +<h3 class="recipe"><a name="Apples_to_preserve_green" id="Apples_to_preserve_green"></a><i>Apples, to preserve green.</i></h3> + +<p>Take green apples the size of a walnut, codlings are the best, with the +stalks on; put them into spring water with vine leaves in a preserving +pan, and cover them close; set them on a slow fire. When they are soft, +take off the skins, and put them with vine leaves in the same water as +before, and when quite cold put them over the fire till they are quite +green. Then put them into a dish without liquor; sift loaf sugar over +them while they are hot; when dry, they make a good syrup.</p> + + +<h3 class="recipe"><a name="Golden_Pippins_to_preserve" id="Golden_Pippins_to_preserve"></a><i>Golden Pippins, to preserve.</i></h3> + +<p>Into a pint of clear spring water put a pound of double-refined sugar, +and set it on the fire. Neatly pare and take out the stalks and eyes of +a pound of pippins; put them into the sugar and water; cover them close, +and boil them as fast as you can for half a quarter of an hour. Take +them off a little to cool; set them on again to boil as fast and as long +as they did before. Do this three or four times till they are very +clear; then cover them close.</p> + + +<h3 class="recipe"><a name="Crabs_to_preserve" id="Crabs_to_preserve"></a><i>Crabs, to preserve.</i></h3> + +<p>Gently scald them two or three times in a thin syrup; when they have +lain a fortnight, the syrup must be made rich enough to keep, and the +crabs scalded in it.</p> + + +<h3 class="recipe"><a name="Siberian_Crabs_to_preserve" id="Siberian_Crabs_to_preserve"></a><i>Siberian Crabs, to preserve (transparent.)</i></h3> + +<p>Take out the core and blossom with a bodkin; make a syrup with half +their weight of sugar; put in the apples, and keep them under the syrup +with a spoon, and they will be done in ten minutes over a slow fire. +When cold, tie them down with brandy paper.</p> + + +<h3 class="recipe"><a name="Another_Siberian_Crabs_to_preserve" id="Another_Siberian_Crabs_to_preserve"></a><i>Another way.</i></h3> + +<p>To each pound of fruit add an equal quantity of sugar, which clarify +with as little water as possible, and skim it thoroughly; then put in +the fruit, and boil it gently till it begins to break. Take out the +apples, boil the syrup again till it grows thick, and then pour it over +them. They are not to be pared; and half the stalk left on.</p> + + +<h3 class="recipe"><a name="Golden_Pippins_to_stew" id="Golden_Pippins_to_stew"></a><i>Golden Pippins, to stew.</i></h3> + +<p>Cut the finest pippins, and pare them as thin as you can. As you do +them, throw them into cold water to preserve their colour. Make a +middling thick syrup, of about half a pound<span class='pagenum'><a name="Page_219" id="Page_219">[219]</a></span> of sugar to a pint of +water, and when it boils up skim it, and throw in the pippins with a bit +of lemon-peel. Keep up a brisk fire; throw the syrup over the apples as +they boil, to make them look clear. When they are done, add lemon-juice +to your taste; and when you can run a straw through them they are done +enough. Put them, without the syrup, into a bowl; cover them close, and +boil the syrup till you think it sufficiently thick: then take it off, +and throw it hot upon the pippins, keeping them always under it.</p> + + +<h3 class="recipe"><a name="Apple_Cheese" id="Apple_Cheese"></a><i>Apple Cheese.</i></h3> + +<p>Seven pounds of apples cored, one pound and three quarters of sugar, the +juice and peel of two lemons; boil these in a stewpan till quite a thick +jelly. Bake the apple till soft; break it as smooth as possible; put it +into pots, and tie down close.</p> + + +<h3 class="recipe"><a name="Conserve_of_Apples" id="Conserve_of_Apples"></a><i>Conserve of Apples.</i></h3> + +<p>Take as many golden rennets as will fill the dish that is to go to +table; pick them of a size; pare them, and take out the cores at the +bottom, that they may appear whole at the top. With the cores and about +half a glass of water make a syrup; when it is half done, put in your +apples, and let them stew till they are done. Be careful not to break +them; place them in your dish; that your syrup may be fine, add the +white of an egg well beaten; skim it, and it will be clarified. Squeeze +into it the juice of a lemon, with the peel cut in small shreds. This +should boil a minute; then throw over the syrup, which should be quite a +jelly.</p> + + +<h3 class="recipe"><a name="Apple_Demandon" id="Apple_Demandon"></a><i>Apple Demandon.</i></h3> + +<p>The whites of seven or eight very fresh eggs, put into a flat dish, with +a very little finely sifted sugar, and beaten to a very thick froth. It +will require to be beaten full half an hour before it becomes of a +sufficient substance. It is then to be put over the apple and custard, +and piled up to some height; after which place it in a very quick oven, +and let it remain till it becomes partially of a light brown colour.</p> + +<p>It should be done immediately before it is sent up to table.</p> + + +<h3 class="recipe"><a name="Apple_Fraise" id="Apple_Fraise"></a><i>Apple Fraise.</i></h3> + +<p>Pare six large apples, take out the cores, cut them in slices, and fry +them on both sides with butter; put them on a sieve to drain; mix half a +pint of milk and two eggs, with flour, to batter, not too stiff; put in +a little lemon-peel, shred very fine, and a little beaten cinnamon. Put +some butter into a frying-pan, and make it hot; put in half the batter, +and lay the apples on it;<span class='pagenum'><a name="Page_220" id="Page_220">[220]</a></span> let it fry a little to set it; then put the +remaining batter over it; fry it on one side; then turn it, and fry the +other brown: put it into a dish; strew powder-sugar over it, and squeeze +on it the juice of a Seville orange.</p> + + +<h3 class="recipe"><a name="Apple_Fritters" id="Apple_Fritters"></a><i>Apple Fritters.</i></h3> + +<p>Pare six large apples and cut out the cores; cut them in slices as thick +as a half-crown piece. Mix half a pint of cream and two eggs with flour +into a stiff batter, put in a glass of wine or brandy, a little +lemon-peel, shred very fine, two ounces of powder-sugar: mix it well up, +and then put in the apples. Have a pan of hog’s lard boiling hot; put in +every slice singly as fast as you can, and fry them quick, of a fine +gold colour on both sides; then take them out, and put them on a sieve +to drain; lay them on a dish, and sprinkle them with sugar. For fritters +be careful that the fat in which you fry them is quite sweet and clean.</p> + + +<h3 class="recipe"><a name="Apple_Jelly_No_1" id="Apple_Jelly_No_1"></a><i>Apple Jelly.</i> No. 1.</h3> + +<p>Pare and slice pippins, or sharp apples, into a stewpan, with just as +much water as will cover them; boil them as fast as possible till half +the liquid is wasted; then strain them through a jelly-bag, and to every +pint of juice put three quarters of a pound of sugar. Boil it again till +it becomes jelly; put lemon-juice and lemon-peel to the palate. Some +threads of lemon-peel should remain in the jelly.</p> + + +<h3 class="recipe"><a name="Apple_Jelly_No_2" id="Apple_Jelly_No_2"></a><i>Apple Jelly.</i> No. 2.</h3> + +<p>Take about a half sieve of john apples, or golden pippins; pare them, +and put them in a clean bright copper pan; add as much river water as +will cover them; set them over a charcoal fire, turning them now and +then, till they are boiled tender. Put a hair-sieve over a pan, and +throw them on to drain; then put the apples in a large pan or mortar, +and beat them into pulp. Put them back into the copper pan, adding about +half the water that came from them; then set them on the fire, and stir +them till they boil two or three minutes. Strain them into a flannel +jelly-bag; it should run out quite slowly, and be thick like syrup; you +should allow it six or eight hours to run or drop. Then measure the +jelly into a bright copper pan, and to each pint add one pound of +treble-refined sugar; put it on a slow fire till the sugar is melted; +then let the fire be made up, that it may boil; keep skimming it +constantly. When you hold up the skimmer near the window, or in the +cool, and you perceive it hangs about half an inch, with a drop<span class='pagenum'><a name="Page_221" id="Page_221">[221]</a></span> at the +end, then add the juice of half a lemon, if a small quantity. Take it +off the fire, and pour it into gallipots.</p> + +<p>The apples that are supposed to have the most jelly in them in this +country are the john apple. The best time to make the jelly is the +autumn; the riper they get, the less jelly. If the flannel bag is quite +new, it should be washed in several clean warm waters, without soap. The +jelly, if well made, should appear like clear water, about the substance +of currant-jelly.</p> + + +<h3 class="recipe"><a name="Apple_Jelly_No_3" id="Apple_Jelly_No_3"></a><i>Apple Jelly.</i> No. 3.</h3> + +<p>Take apples, of a light green, without any spot or redness, and rather +sour; cut them in quarters, taking out the cores, and put them into a +quart of water; let them boil to a pulp, and strain it through a +hair-sieve, or jelly-bag. To a pint of liquor take a pound of +double-refined sugar; wet your sugar, and boil it to a thick syrup, with +the white and shell of an egg: then strain your syrup, and put your +liquor to it. Let it boil again, and, as it boils, put in the juice of a +lemon and the peel, pared extremely thin, and cut as fine as threads; +when it jellies, which you may know by taking up some in your spoon, put +it in moulds; when cold, turn it out into your dish; it should be so +transparent as to let you see all the flowers of your china dish through +it, and quite white.</p> + + +<h3 class="recipe"><a name="Crab_Jam_or_Jelly" id="Crab_Jam_or_Jelly"></a><i>Crab Jam or Jelly.</i></h3> + +<p>Pare and core the crabs; to fifteen pounds of crabs take ten pounds of +sugar, moistened with a little water; boil them well, skimming the top. +When boiled tender, and broke to the consistency of jam, pour it into +your pans, and let it stand twenty-four hours. It is better the second +year than the first. The crabs should be ripe.</p> + + +<h3 class="recipe"><a name="Pippin_or_Codling-Jelly" id="Pippin_or_Codling-Jelly"></a><i>Pippin or Codling-Jelly.</i></h3> + +<p>Slice a pound of pippins or codlings into a pint of clear spring water; +let them boil till the water has extracted all the flavour of the fruit; +strain it out, and to a pint of this liquor take a pound of +double-refined sugar, boiled to sugar again; then put in your codling +liquor; boil it a little together as fast as you can. Put in your golden +pippins; boil them up fast for a little while; just before the last +boiling, squeeze in the juice of a lemon; boil it up quick once more, +taking care the apples do not lose their colour; cut them, and put them +in glasses with the jelly. It makes a very pretty middle or corner dish.</p> + + +<h3 class="recipe"><a name="Apples_and_Pears_to_dry" id="Apples_and_Pears_to_dry"></a><i>Apples and Pears, to dry.</i></h3> + +<p>Take Kirton pippins or royal russets, golden pippins or nonpareils; +finely pare and quarter the russets, and pare and<span class='pagenum'><a name="Page_222" id="Page_222">[222]</a></span> take out the core +also of the smaller apples. Take the clean tops of wicker baskets or +hampers, and put the apples on the wickers in a cool oven. Let them +remain in till the oven is quite cold: then they must be turned as you +find necessary, and the cool oven repeated till they are properly dry. +They must stand some time before they are baked, and kept carefully from +the damp air. The richer the pears the better; but they must not be +over-ripe.</p> + + +<h3 class="recipe"><a name="Apricots_in_Brandy" id="Apricots_in_Brandy"></a><i>Apricots in Brandy.</i></h3> + +<p>The apricots must be gathered before they are quite ripe, and, as the +fruit is usually riper on one side than the other, you must prick the +unripe side with the point of a penknife, or a very large needle. Put +them into cold water, and give them a great deal of room in the +preserving-pan; and proceed in the same manner as directed for peaches. +If they are not well coloured, it is owing to an improper choice of the +fruit, being too ripe or too high coloured, provided the brandy be of +the right sort.</p> + + +<h3 class="recipe"><a name="Apricot_Chips" id="Apricot_Chips"></a><i>Apricot Chips.</i></h3> + +<p>Cut apricots when ripe in small thin pieces; take double-refined sugar, +pounded very small and sifted through a fine sieve, and strew a little +at the bottom of a silver basin; then put in your chips, and more of +your sugar. Set them over a chaffing-dish of coals, shaking your basin, +lest the chips should stick to the bottom, till you put in your sugar. +When your sugar is all candied, lay them on glass plates; put them in a +stove, and turn them out.</p> + + +<h3 class="recipe"><a name="Apricot_Burnt_Cream" id="Apricot_Burnt_Cream"></a><i>Apricot Burnt Cream.</i></h3> + +<p>Boil a pint of cream with some bitter almonds pounded, and strain it +off. When the cream is cold, add to it the yolks of four eggs, with half +a spoonful of flour, well mixed together; set it over the fire; keep +stirring it till it is thick. Add to it a little apricot jam; put it in +your dish; sift powdered sugar over it, and brown it with your +salamander.</p> + + +<h3 class="recipe"><a name="Apricots_to_dry" id="Apricots_to_dry"></a><i>Apricots, to dry.</i></h3> + +<p>Pare and stone a pound of apricots, and put to them three quarters of a +pound of double-refined sugar, strewing some of the sugar over the +apricots as you pare them, that they may not lose colour. When they are +all pared put the remainder of the sugar on them; let them stand all +night, and in the morning boil them on a quick fire till they are clear. +Then let them stand till next day covered with a sheet of white paper. +Set them on a gentle fire till scalding hot; let them stand three days +in the syrup; lay them out on stone plates; put them into a stove, and +turn them every day till they are dry.</p> + +<p><span class='pagenum'><a name="Page_223" id="Page_223">[223]</a></span></p> + + +<h3 class="recipe"><a name="Apricot_Jam" id="Apricot_Jam"></a><i>Apricot Jam.</i></h3> + +<p>Take two pounds of apricot paste in pulp and a pint of strong codling +liquor; boil them very fast together till the liquor is almost wasted; +then put to it one pound and a half of fine sugar pounded; boil it very +fast till it jellies; put it into pots, and it will make clear cakes in +the winter.</p> + + +<h3 class="recipe"><a name="Apricot_and_Plum_Jam" id="Apricot_and_Plum_Jam"></a><i>Apricot and Plum Jam.</i></h3> + +<p>Stone the fruit; set them over the fire with half a pint of water; when +scalded, rub them through a sieve, and to every pound of pulp put a +pound of sifted loaf-sugar. Set it over a brisk fire in a +preserving-pan; when it boils, skim it well, and throw in the kernels of +the apricots and half an ounce of bitter almonds blanched; boil it +together fast for a quarter of an hour, stirring it all the time.</p> + + +<h3 class="recipe"><a name="Apricot_Paste" id="Apricot_Paste"></a><i>Apricot Paste.</i></h3> + +<p>Take ripe apricots, pare, stone, and quarter them, and put them into a +skillet, setting them on embers, and stirring them till all the pieces +are dissolved. Then take three quarters of their weight in fine sugar, +and boil it to a candy; put in the apricots, and stir it a little on the +fire; then turn it out into glasses. Set it in a warm stove; when it is +dry on one side, turn the other. You may take apricots not fully ripe, +and coddle them, and that will do also.</p> + + +<h3 class="recipe"><a name="Another_Apricot_Paste" id="Another_Apricot_Paste"></a><i>Another.</i></h3> + +<p>Pare and stone your apricots; to one pound of fruit put one pound of +fine sugar, and boil all together till they break. Then to five pounds +of paste put three pounds of codling jelly, and make a candy of three +pounds of fine sugar. Put it in all together; just scald it, and put it +in little pots to dry quickly. Turn it out to dry on plates or glasses.</p> + + +<h3 class="recipe"><a name="Apricots_to_preserve" id="Apricots_to_preserve"></a><i>Apricots, to preserve.</i></h3> + +<p>Stone and pare four dozen of large apricots, and cover them with three +pounds of fine sugar finely beaten; put in some of the sugar as you pare +them. Let them stand at least six or seven hours; then boil them on a +slow fire till they are clear and tender. If any of them are clear +before the rest, take them out and put them in again. When the rest are +ready, let them stand closely covered with paper till next day. Then +make very strong codling jelly: to two pounds of jelly add two pounds of +sugar, which boil till they jelly; and while boiling make your apricots +scalding hot; put the jelly to the apri<span class='pagenum'><a name="Page_224" id="Page_224">[224]</a></span>cots, and boil them, but not too +fast. When the apricots rise in the jelly and jelly well, put them in +pots or glasses, and cover closely with brandy paper.</p> + + +<h3 class="recipe"><a name="Another_Apricots_to_preserve" id="Another_Apricots_to_preserve"></a><i>Another way.</i></h3> + +<p>Cut in half, and break in pieces, ripe apricots; put them in a +preserving pan, simmer for a few minutes, and pass through a fine hair +sieve: no water to be used. Add three quarters of a pound of white +powdered sugar to a pound of fruit; put in the kernels; mix all +together, and boil for twenty minutes: well skim when it begins to boil. +Put it into pots; when cold, cover close with paper dipped in brandy, +and tie down with an outer cover of paper.</p> + + +<h3 class="recipe"><a name="Apricots_to_preserve_whole" id="Apricots_to_preserve_whole"></a><i>Apricots, to preserve whole.</i></h3> + +<p>Gather the fruit before it is too ripe, and to one pound put three +quarters of a pound of fine sugar. Stone and pare the apricots as you +put them into the pan; lay sugar under and over them, and let them stand +till next day. Set them on a quick fire, and let them just boil; skim +well; cover them till cold, or till the following day; give them another +boil; put them in pots, and strew a little sugar over them while +coddling, to make them keep their colour.</p> + + +<h3 class="recipe"><a name="Apricots_to_preserve_in_Jelly" id="Apricots_to_preserve_in_Jelly"></a><i>Apricots, to preserve in Jelly.</i></h3> + +<p>To a pound of apricots, before they are stoned and pared, weigh a pound +and a quarter of the best pounded sugar. Stone and pare the fruit, and, +as you pare, sprinkle some sugar under and over them. When the sugar is +pretty well melted, set them on the fire and boil them. Keep out some +sugar to strew on them in the boiling, which assists to clear them. Skim +very clear, and turn the fruit with a ladle or a feather. When clear and +tender, put them in glasses; add to the syrup a quarter of a pint of +strong pippin liquor, and nearly the weight of it in sugar; let it boil +awhile, and put it to the apricots. The fire should be brisk, as the +sooner any sweetmeat is done the clearer and better it will be. Let the +liquor run through a jelly-bag, that it may clear before you put the +syrup to it, or the syrup of the apricots to boil.</p> + + +<h3 class="recipe"><a name="French_Bances" id="French_Bances"></a><i>French Bances.</i></h3> + +<p>Take half a pint of water, a bit of lemon-peel, a piece of butter the +size of a walnut, and a little orange-flower water; boil them gently +three or four minutes; take out the lemon-peel, and add to it by degrees +half a pint of flour: keep it boiling and stirring until it is a stiff +paste; then take it off the fire, and<span class='pagenum'><a name="Page_225" id="Page_225">[225]</a></span> put in six eggs, well beaten, +leaving out three whites. Beat all very well for at least half an hour, +till it is a stiff light paste; then take two pounds of hog’s-lard; put +it in a stewpan; give it a boil up, and, if the bances are of a right +lightness, fry them; keep stirring them all the time till they are of a +proper brown. A large dish will take six or seven minutes boiling. When +done, put them in a dish to drain; keep them by the fire; strew sugar +over them; and, when you are going to fry them, drop them through the +handle of a key.</p> + + +<h3 class="recipe"><a name="Barberries_to_preserve" id="Barberries_to_preserve"></a><i>Barberries, to preserve.</i></h3> + +<p>Tie up the finest maiden barberries in bunches; to one pound of them put +two pounds and a quarter of sugar; boil the sugar to a thick syrup, and +when thick enough stir it till it is almost cold. Put in the barberries; +set them on the fire, and keep them as much under the syrup as you can, +shaking the pan frequently. Let them just simmer till the syrup is hot +through, but not boiling, which would wrinkle them. Take them out of the +syrup, and let them drain on a lawn sieve; put the syrup again into the +pot, and boil it till it is thick. When half cold put in the barberries, +and let them stand all night in the preserving-pan. If the syrup has +become too thin, take out the fruit and boil it again, letting it stand +all night: then put it into pots, and cover it with brandy paper.</p> + + +<h3 class="recipe"><a name="Biscuits" id="Biscuits"></a><i>Biscuits.</i></h3> + +<p>Take one pound of loaf sugar, finely beaten and sifted; then take eight +eggs, whites and all; beat them in a wooden bowl for an hour; then take +a quarter of a pound of blanched almonds, beat them very small with some +rose-water; put them into the bowl, and beat them for an hour longer; +then shake in five ounces of fine flour and a spoonful of coriander +seed, and one of caraways. Beat them half an hour; butter your plates, +and bake them.</p> + + +<h3 class="recipe"><a name="Another_Biscuits" id="Another_Biscuits"></a><i>Another way.</i></h3> + +<p>Take one pound of flour; mix it stiff with water; then roll it very +thin; cut out the biscuits with cutters, and bake them.</p> + + +<h3 class="recipe"><a name="Dutch_Biscuits" id="Dutch_Biscuits"></a><i>Dutch Biscuits.</i></h3> + +<p>Take the whites of six eggs in fine sugar, and the whites of four in +flour; then beat your eggs with the sugar and flour well with a whisk: +butter your pans, and only half fill them; strew them over with sugar +before you put them in the oven; grate lemon-peel over them.</p> + +<p><span class='pagenum'><a name="Page_226" id="Page_226">[226]</a></span></p> + + +<h3 class="recipe"><a name="Ginger_Biscuits" id="Ginger_Biscuits"></a><i>Ginger Biscuits.</i></h3> + +<p>One pound of flour, half a pound of butter, half a pound of loaf sugar, +rather more than one ounce of ginger powdered, all well mixed together. +Let it stand before the fire for half an hour; roll it into thin paste, +and cut out with a coffee-cup or wine-glass: bake it for a few minutes.</p> + + +<h3 class="recipe"><a name="Lemon_Biscuits" id="Lemon_Biscuits"></a><i>Lemon Biscuits.</i></h3> + +<p>Blanch half a pound of sweet almonds in cold water; beat them with the +whites of six eggs, first whipped up to a froth; put in a little at a +time as they rise; the almonds must be very fine. Then add one pound of +double-refined sugar, beaten and sifted; put in, by degrees, four ounces +of fine flour, dried well and cold again; the yolks of six eggs well +beaten; the peels of two large lemons finely grated: beat these all +together about half an hour; put them in tin pans; sift on a little +sugar. The oven must be pretty quick, though you keep the door open +while you bake them.</p> + + +<h3 class="recipe"><a name="Another_Lemon_Biscuits" id="Another_Lemon_Biscuits"></a><i>Another way.</i></h3> + +<p>Take three pounds of fine sugar, and wet it with a spoonful and a half +of gum-dragon, and put in the juice of lemons, but make the mass as +stiff as you can: mix it well, and beat it up with white of eggs. When +beaten very light, put in two grains of musk and a great deal of grated +lemon; drop the paste into round papers, and bake it.</p> + + +<h3 class="recipe"><a name="Ratafia_Biscuits" id="Ratafia_Biscuits"></a><i>Ratafia Biscuits.</i></h3> + +<p>Blanch two ounces of bitter almonds in cold water, and beat them +extremely fine with orange-flower water and rose-water. Put in by +degrees the whites of five eggs, first beaten to a light froth. Beat it +extremely well; then mix it up with fine sifted sugar to a light paste, +and lay the biscuits on tin plates with wafer paper. Make the paste so +light that you may take it up with a spoon. Lay it in cakes, and bake +them in a rather brisk oven. If you make them with sweet almonds only, +they are almond puffs or cakes.</p> + + +<h3 class="recipe"><a name="Table_Biscuits" id="Table_Biscuits"></a><i>Table Biscuits.</i></h3> + +<p>Flour, milk, and sugar, well mixed together. Shape the biscuits with the +top of a glass, and bake them on a tin.</p> + +<h3 class="recipe"><a name="Blancmange_No_1" id="Blancmange_No_1"></a><i>Blancmange.</i> No. 1.</h3> + +<p>To one pint of calves’ foot or hartshorn jelly add four ounces of +almonds blanched and beaten very fine with rose and orange-flower water; +let half an ounce of the almonds be bitter, but apricot kernels are +better. Put the almonds and jelly, mixed by degrees, into a skillet, +with as much sugar as will sweeten<span class='pagenum'><a name="Page_227" id="Page_227">[227]</a></span> it to your taste. Give it two or +three boils; then take it up and strain it into a bowl; add to it some +thick cream: give it a boil after the cream is in, and keep it stirred +while on the fire. When strained, put it into moulds.</p> + + +<h3 class="recipe"><a name="Blancmange_No_2" id="Blancmange_No_2"></a><i>Blancmange.</i> No. 2.</h3> + +<p>Boil three ounces of isinglass in a quart of water till it is reduced to +a pint; strain it through a sieve, and let it stand till cold. Take off +what has settled at the bottom: then take a pint of cream, two ounces of +almonds, and a few bitter ones; sweeten to your taste. Boil all together +over the fire, and pour it into your moulds. A laurel leaf improves it +greatly.</p> + + +<h3 class="recipe"><a name="Blancmange_No_3" id="Blancmange_No_3"></a><i>Blancmange.</i> No. 3.</h3> + +<p>Take an ounce of isinglass dissolved over the fire in a quarter of a +pint of water, strain it into a pint of new milk; boil it, and strain +again; sweeten to your taste. Add a spoonful of orange-flower water and +one of mountain. Stir it till it is nearly cold, and put it into moulds. +Beat a few bitter almonds in it.</p> + + +<h3 class="recipe"><a name="Blancmange_No_4" id="Blancmange_No_4"></a><i>Blancmange.</i> No. 4.</h3> + +<p>Into two quarts of milk put an ounce of isinglass, an ounce of sugar, +half the peel of a lemon, and a bit of cinnamon. Keep stirring till it +boils.</p> + + +<h3 class="recipe"><a name="Dutch_Blancmange" id="Dutch_Blancmange"></a><i>Dutch Blancmange.</i></h3> + +<p>Steep an ounce of the best isinglass two hours in a pint of boiling +water. Take a pint of white wine, the yolks of eight eggs well beaten, +the juice of four lemons and one Seville orange, and the peel of one +lemon; mix them together, and sweeten to your taste. Set it on a clear +fire; keep it stirred till it boils, and then strain it off into moulds.</p> + + +<h3 class="recipe"><a name="Bread" id="Bread"></a><i>Bread.</i></h3> + +<p>Forty pounds of flour, a handful of salt, one quart of yest, three +quarts of water; stir the whole together in the kneading trough. Strew +over it a little flour, and let it stand covered for one hour. Knead it +and make it into loaves, and let them stand a quarter of an hour to +rise, before you put them in the oven.</p> + + +<h3 class="recipe"><a name="Diet_Bread_which_keeps_moist" id="Diet_Bread_which_keeps_moist"></a><i>Diet Bread, which keeps moist.</i></h3> + +<p>Three quarters of a pound of lump sugar, dissolved in a quarter of a +pint of water, half a pound of the best flour, seven eggs, taking away +the whites of two; mix the liquid sugar, when it has boiled, with the +eggs: beat them up together in a basin with a whisk; then add by degrees +the flour, beating all toge<span class='pagenum'><a name="Page_228" id="Page_228">[228]</a></span>ther for about ten minutes; put it into a +quick oven. An hour bakes it.</p> + +<p>Tin moulds are the best: the dimensions for this quantity are six inches +in length and four in depth.</p> + + +<h3 class="recipe"><a name="Potato_Bread" id="Potato_Bread"></a><i>Potato Bread.</i></h3> + +<p>Boil a quantity of potatoes; drain them well, strew over them a small +quantity of salt, and let them remain in the vessel in which they were +boiled, closely covered, for an hour, which makes them mealy: then peel +and pound them as smooth as flour. Add eight pounds of potatoes to +twelve of wheaten flour; and make it into dough with yest, in the way +that bread is generally made. Let it stand three hours to rise.</p> + + +<h3 class="recipe"><a name="Rice_Bread" id="Rice_Bread"></a><i>Rice Bread.</i></h3> + +<p>Boil a quarter of a pound of rice till it is quite soft; then put it on +the back of a sieve to drain. When cold, mix it with three quarters of a +pound of flour, a tea-cupful of milk, a proper quantity of yest, and +salt. Let it stand for three hours; then knead it very well, and roll it +up in about a handful of flour, so as to make the outside dry enough to +put into the oven. About an hour and a quarter will bake a loaf of this +size. When baked, it will produce one pound fourteen ounces of very good +bread; it is better when the loaves are not made larger than the +above-mentioned quantity will produce, but you may make any quantity by +allowing the same proportion for each loaf. This bread should not be cut +till it is two days old.</p> + + +<h3 class="recipe"><a name="Rye_Bread" id="Rye_Bread"></a><i>Rye Bread.</i></h3> + +<p>Take one peck of wheaten flour, six pounds of rye flour, a little salt, +half a pint of good yest, and as much warm water as will make it into a +stiff dough. Let it stand three hours to rise before you put it into the +oven. A large loaf will take three hours to bake.</p> + + +<h3 class="recipe"><a name="Scotch_short_Bread" id="Scotch_short_Bread"></a><i>Scotch short Bread.</i></h3> + +<p>Melt a pound of butter, pour it on two pounds of flour, half a +tea-cupful of yest, two ounces of caraway seeds, one ounce of Scotch +caraways; sweeten to your taste with lump sugar, then knead it well +together and roll it out, not too thin; cut in quarters and pinch it +round: prick it well with a fork.</p> + + +<h3 class="recipe"><a name="Buttered_Loaves" id="Buttered_Loaves"></a><i>Buttered Loaves.</i></h3> + +<p>Take three quarts of new milk; put in as much runnet as will turn it; +whey the curds very clean; break them small with your hands; put in nine +yolks of eggs and one white, a hand<span class='pagenum'><a name="Page_229" id="Page_229">[229]</a></span>ful of grated bread, half a handful +of flour, and a little salt. Mix these well together, working it well +with your hands; roll it into small loaves, and bake them in a quick +oven three quarters of an hour. Then take half a pound of butter, four +spoonfuls of clear water, half a nutmeg sliced very thin, and a little +sugar. Set it on a quick fire, stirring it quickly, and let it boil till +thick. When the loaves are baked, cut out the top and stir up the crumb +with a knife; then pour some of the butter into each of them, and cover +them up again. Strew a little sugar on them: before you set them in the +oven, beat the yolk of an egg and a little beer together, and with a +feather smear them over with it.</p> + + +<h3 class="recipe"><a name="Egg_Loaf" id="Egg_Loaf"></a><i>Egg Loaf.</i></h3> + +<p>Soak crumb of bread in milk for three hours; strain it through a sieve; +then put in a little salt, some candied citron and lemon-peel cut small, +and sugar to your taste. Put to your paste the yolks only of six or +eight new-laid eggs, and beat it till the eggs are mixed. Whip the +whites of the eggs till they are frothed; add to the other ingredients, +and mix them well. Butter the pan or dish in which you bake your loaf. +When baked, turn it out into your dish, scrape some fine sugar upon it, +and glaze with a hot shovel.</p> + + +<h3 class="recipe"><a name="Buns_No_1" id="Buns_No_1"></a><i>Buns.</i> No. 1.</h3> + +<p>Two pounds of flour, a quarter of a pound of butter; rub the butter in +the flour like grated bread; set it to the fire to dry: put in one pound +of currants and a quarter of a pound of moist sugar, with a few caraway +seeds, and two spoonfuls of good yest; make the dough into small buns; +set them to rise half an hour: you may put two or three eggs in if you +like.</p> + + +<h3 class="recipe"><a name="Buns_No_2" id="Buns_No_2"></a><i>Buns.</i> No. 2.</h3> + +<p>One pound of fine flour, two pounds of currants, a few caraway seeds, a +quarter of a pound of moist sugar, a pint of new milk, and two +table-spoonfuls of yest; mix all well together in a stiff paste, and let +it stand half an hour to rise; then roll them out, and put them in your +tins; let them stand another half hour to rise before you bake them. The +above receipt answers equally well for a cake baked in a tin.</p> + + +<h3 class="recipe"><a name="Buns_No_3" id="Buns_No_3"></a><i>Buns.</i> No. 3.</h3> + +<p>Take flour, butter, and sugar, of each a quarter of a pound, four eggs, +and a few caraway seeds. This quantity will make two dozen. Bake them on +tins.</p> + +<p><span class='pagenum'><a name="Page_230" id="Page_230">[230]</a></span></p> + + +<h3 class="recipe"><a name="Bath_Buns" id="Bath_Buns"></a><i>Bath Buns.</i></h3> + +<p>Take a quarter of a pound of loaf sugar finely powdered, the same +quantity of butter, and nearly double of flour dried before the fire, a +walnut-shell full of caraway-seeds just bruised, and one egg. Work all +these up together into a paste, the thickness of half-a-crown, and cut +it with a tea-cup, flour a tin; lay the cakes upon it; take the white of +an egg well beat and frothed; lay it on them with a feather, and then +grate upon them a little fine sugar.</p> + + +<h3 class="recipe"><a name="Another_Bath_Buns" id="Another_Bath_Buns"></a><i>Another way.</i></h3> + +<p>Take one pound of fine flour, dry it well by the fire, sift it, and rub +into it a pound of butter, the yolks of four eggs, the whites of two, +both beaten light, three spoonfuls of cream, and the like quantity of +white wine and ale yest. Let this sponge stand by the fire to rise; then +beat it up extremely well and light with your hand; grate in a nutmeg; +continue beating till it is ready for the oven; then add a pound of +rough caraway seeds, keeping a few out to strew on the top of the cakes +before they are put into the oven.</p> + + +<h3 class="recipe"><a name="Plain_Buns" id="Plain_Buns"></a><i>Plain Buns.</i></h3> + +<p>Take three pounds of flour, six ounces of butter, six ounces of sugar +sifted fine, six eggs, both yolks and whites. Beat your eggs till they +will not slip off the spoon; melt the butter in a pint of new milk, with +which mix half a pint of good yest; strain it into the flour, and throw +in half an ounce of caraway seeds. Work the whole up very light; set it +before the fire to rise; then make it up into buns of the size of a +penny roll, handling them as little as possible. Twenty minutes will +bake them sufficiently.</p> + + +<h3 class="recipe"><a name="Butter" id="Butter"></a><i>Butter, to make without churning.</i></h3> + +<p>Tie up cream in a fine napkin, and then in a coarse cloth, as you would +a pudding: bury it two feet under ground; leave it there for twelve +hours, and when you take it up it will be converted into butter.</p> + + +<h3 class="recipe"><a name="Black_Butter" id="Black_Butter"></a><i>Black Butter.</i></h3> + +<p>To one quart of black gooseberries put one pint of red currants, picked +into an earthen jar. Stop it very close, and set it in a pot of cold +water over the fire to boil till the juice comes out. Then strain it, +and to every pint of liquor put a pound of sugar; boil and skim it till +you think it done enough: put it in flat pots, and keep it in a dry +place. It will either turn out or cut in slices.</p> + +<p><span class='pagenum'><a name="Page_231" id="Page_231">[231]</a></span></p> + + +<h3 class="recipe"><a name="Spanish_Butter" id="Spanish_Butter"></a><i>Spanish Butter.</i></h3> + +<p>Take two gallons of new milk, boil it, and, when you take it off the +fire, put in a quart of cream, giving it a stir; then pour it through a +sieve into an earthen pan: lay some sticks over your pan, and cover it +with a cloth; if you let it stand thus two days, it will be the better. +Skim off the cream thick, and sweeten it to your taste; you may put in a +little orange-flower water, and whip it well up.</p> + + +<h3 class="recipe"><a name="Cake" id="Cake"></a><i>Cake.</i></h3> + +<p>Five pounds of flour dried, six pounds of currants, a quart of boiled +cream, a pound and a half of butter, twenty eggs, the whites of six +only, a pint of ale yest, one ounce of cinnamon finely beaten, one ounce +of cloves and mace also well beaten, a quarter of a pound of sugar, a +little salt, half a pound of orange and citron. Put in the cream and +butter when it is just warm; mix all well together, and let it stand +before the fire to rise. Put it into your hoop, and leave it in the oven +an hour and a quarter. The oven should be as hot as for a manchet.</p> + + +<h3 class="recipe"><a name="An_excellent_Cake" id="An_excellent_Cake"></a><i>An excellent Cake.</i></h3> + +<p>Beat half a pound of sifted sugar and the same quantity of fresh butter +to a cream, in a basin made warm; mixing half a pound of flour well +dried, six eggs, leaving out four whites, and one table-spoonful of +brandy. The butter is to be beaten in first, then the flour, next the +sugar, the eggs, and lastly, the brandy. Currants or caraways may be +added at pleasure. It must be beaten an hour, and put in the oven +immediately.</p> + + +<h3 class="recipe"><a name="A_great_Cake" id="A_great_Cake"></a><i>A great Cake.</i></h3> + +<p>Take six quarts of fine flour dried in an oven, six pounds of currants, +five pounds of butter, two pounds and a half of sugar, one pound of +citron, three quarters of a pound of orange-peel, and any other +sweetmeat you think proper; a pound of almonds ground very small, a few +coriander seeds beat and sifted, half an ounce of mace, four nutmegs, +sixteen eggs, six of the whites, half a pint of sack, and half a pint of +ale yest.</p> + + +<h3 class="recipe"><a name="Light_Cake" id="Light_Cake"></a><i>Light Cake.</i></h3> + +<p>One pound of the finest flour, one ounce of powdered sugar, five ounces +of butter, three table-spoonfuls of fresh yest.</p> + + +<h3 class="recipe"><a name="A_nice_Cake" id="A_nice_Cake"></a><i>A nice Cake.</i></h3> + +<p>Take nine eggs; beat the yolks and whites separately; the weight of +eight eggs in sugar, and five in flour: whisk the eggs and the sugar +together for half an hour; then put in the<span class='pagenum'><a name="Page_232" id="Page_232">[232]</a></span> flour, just before the oven +is ready to bake it. Both the sugar and the flour must be sifted and +dried.</p> + + +<h3 class="recipe"><a name="A_Plain_Cake" id="A_Plain_Cake"></a><i>A Plain Cake.</i></h3> + +<p>Take a pound of flour, well dried and sifted; add to it one pound of +sugar also dried and sifted; take one pound of butter, and work it in +your hands till it is like cream; beat very light the yolks of ten eggs +and six whites. Mix all these by degrees, beating it very light, and a +little sack and brandy. It must not stand to rise. If you choose fruit, +add one pound of currants, washed, picked, and dried.</p> + + +<h3 class="recipe"><a name="A_very_rich_Cake" id="A_very_rich_Cake"></a><i>A very rich Cake.</i></h3> + +<p>Two pounds and a half of fresh butter, twenty-four eggs, three-pounds of +flour, one pound and a half of sugar, one ounce of mixed spice, four +pounds of currants, half a jar of raisins, half of sweet almonds, a +quarter of a pound of citron, three quarters of orange and lemon, one +gill of brandy, and one nutmeg. First work the butter to a cream; then +beat the sugar well in; whisk the eggs half an hour; mix them with the +butter and sugar; put in the spice and flour; and, when the oven is +ready, mix in the brandy, fruit, and sweetmeats. It will take one hour +and a half beating. Let it bake three hours.</p> + + +<h3 class="recipe"><a name="Cake_without_butter" id="Cake_without_butter"></a><i>Cake without butter.</i></h3> + +<p>Beat up eight eggs for half an hour. Have ready powdered and sifted one +pound of loaf sugar; shake it in, and beat it half an hour longer. Put +to it a quarter of a pound of sweet almonds beat fine with orange-flower +water; grate the rind of a lemon into the almonds, and squeeze in the +juice. Mix all together. Just before you put it in the oven, add a +quarter of a pound of dry flour; rub the hoop or tin with butter. An +hour and a half will bake it.</p> + + +<h3 class="recipe"><a name="Another_Cake_without_butter" id="Another_Cake_without_butter"></a><i>Another.</i></h3> + +<p>Take ten eggs and the whites of five; whisk them well, and beat in one +pound of finely sifted sugar, and three quarters of a pound of flour: +the flour to be put in just before the cake is going to the oven.</p> + + +<h3 class="recipe"><a name="Almond_Cake" id="Almond_Cake"></a><i>Almond Cake.</i></h3> + +<p>Take a pound of almonds; blanch them in cold water, and beat them as +small as possible in a stone mortar with a wooden pestle, putting in, as +you beat them, some orange-flower water. Then take twelve eggs, leaving +out half of the whites; beat them well; put them to your almonds, and +beat them together, above an hour, till it becomes of a good thickness. +As you<span class='pagenum'><a name="Page_233" id="Page_233">[233]</a></span> beat it, sweeten it to your taste with double-refined sugar +powdered, and when the eggs are put in add the peel of two large lemons +finely rasped. When you beat the almonds in the mortar with +orange-water, put in by degrees about four spoonfuls of citron water or +ratafia of apricots, or, for want of these, brandy and sack mixed +together, two spoonfuls of each. The cake must be baked in a tin pan; +flour the pan before you put the cake into it. To try if it is done +enough, thrust a straw through it, and if the cake sticks to the straw +it is not baked enough; let it remain till the straw comes out clean.</p> + + +<h3 class="recipe"><a name="Another_Almond_Cake" id="Another_Almond_Cake"></a><i>Another.</i></h3> + +<p>Take twelve eggs, leaving out half the whites; beat the yolks by +themselves till they look white; put to them by degrees one pound of +fine sifted sugar; put in, by a spoonful at a time, three quarters of a +pound of fine flour, well dried and sifted, with the whites of the eggs +well beaten, and continue this till all the flour and the whites are in. +Then beat very fine half a pound of fine almonds, with sack and brandy, +to prevent their oiling; stir them into the cake. Bake it three quarters +of an hour. Ratafia cake is made in the same manner, only keep out two +ounces of the almonds, and put in their stead two of apricot kernels; if +you have none, use bitter almonds.</p> + + +<h3 class="recipe"><a name="Almond_Cakes" id="Almond_Cakes"></a><i>Almond Cakes.</i></h3> + +<p>Take one pound of almonds, blanch them; then take one pound of +double-refined sugar, beaten very small; crack the almonds, one by one, +upon the tops; put them into the sugar; mix them, and then beat them +well together till they will work like paste. Make them into round +cakes; take double-refined sugar, pounded and sifted, beat together with +the white of an egg, and, when the cakes are hardened in the oven, take +them out, and cover one side with sugar with a feather; then put them +into the oven again, and, when one side is hardened, take them out and +do the same on the other side. Set them in again to harden, and +afterwards lay them up for use.</p> + + +<h3 class="recipe"><a name="Clear_Almond_Cakes" id="Clear_Almond_Cakes"></a><i>Clear Almond Cakes.</i></h3> + +<p>Take the small sort of almonds; steep them in cold water till they will +blanch, and as you blanch them throw them into water. Wipe them dry, and +beat them in a stone mortar, with a little rose-water, and as much +double-refined sugar, sifted, as will make them into clear paste. Roll +them into any size you please; then dry them in an oven after bread has +been drawn, so that they may be dry on both sides; when they are<span class='pagenum'><a name="Page_234" id="Page_234">[234]</a></span> cold, +make a candy of sugar; wet it a little with rose-water; set it on the +fire; stir it till it boils, then take it off, and let it cool a little. +With a feather spread it over the cakes on one side; lay them upon +papers on a table; take the lid of a baking-pan, put some coals on it, +and set it over the cakes to raise the candy quickly. When they are +cold, turn the other side, and serve it in the same manner.</p> + + +<h3 class="recipe"><a name="Apple_Cake" id="Apple_Cake"></a><i>Apple Cake.</i></h3> + +<p>Take one pound and a half of white sugar, two pounds of apples, pared +and cut thin, and the rind of a large lemon; put a pint of water to the +sugar, and boil it to a syrup; put the apples to it, and boil it quite +thick. Put it into a mould to cool, and send it cold to table, with a +custard, or cream poured round it.</p> + + +<h3 class="recipe"><a name="Another_Apple_Cake" id="Another_Apple_Cake"></a><i>Another.</i></h3> + +<p>One pound of apples cut and cored, one pound of sugar put to a quarter +of a pint of water, so as to clarify the sugar, with the juice and peel +of a lemon, and a little Seville orange. Boil it till it is quite stiff; +put it in a mould; when cold it will turn out. You may put it into a +little warm water to keep it from breaking when taken out.</p> + + +<h3 class="recipe"><a name="Apricot_Clear_Cakes" id="Apricot_Clear_Cakes"></a><i>Apricot Clear Cakes.</i></h3> + +<p>Make a strong apple jelly, strain it, and put apricots into it to boil. +Slit the apricots well, cover them with sugar, and boil them clear. +Strain them, and put them in the candy when it is almost boiled up; and +then put in your jelly, and scald it.</p> + + +<h3 class="recipe"><a name="Biscuit_Cake" id="Biscuit_Cake"></a><i>Biscuit Cake.</i></h3> + +<p>Take eggs according to the size of the cake, weigh them, shells and all; +then take an equal weight of sugar, sifted very fine, and half the +weight of fine flour, well dried and sifted. Beat the whites of the eggs +to snow; then put the yolks in another pan; beat them light, and add the +sugar to them by degrees. Beat them until very light; then put the snow, +continuing to beat; and at last add by degrees the flour. Season with +lemon-peel grated, or any peel you like; bake it in a slow oven, but hot +enough to make it rise.</p> + + +<h3 class="recipe"><a name="Bread_Cake" id="Bread_Cake"></a><i>Bread Cake.</i></h3> + +<p>Take two pounds of flour, a quarter of a pound of butter, four eggs, one +spoonful of good yest, half a pound of currants, half a pound of Lisbon +sugar, some grated lemon-peel, and nutmeg. Melt the butter and sugar in +a sufficient quantity of<span class='pagenum'><a name="Page_235" id="Page_235">[235]</a></span> new milk to make it of a proper stiffness. Set +it to rise for two hours and a half before the fire, and bake it in an +earthen pan or tin in a quick oven, of a light brown.</p> + +<p>Caraway seeds may be added—two ounces to the above quantity.</p> + + +<h3 class="recipe"><a name="Breakfast_Cakes" id="Breakfast_Cakes"></a><i>Breakfast Cakes.</i></h3> + +<p>To a pound of fine flour take two ounces of fresh butter, which rub very +well in with a little salt. Beat an egg smooth, and mix a spoonful of +light yest with a little warm milk. Mix as much in the flour as will +make a batter proper for fritters; then beat it with your hand till it +leaves the bottom of the bowl in which it is made. Cover it up for three +or four hours; then add as much flour as will form a paste proper for +rolling up; make your cakes half an hour before you put them into the +oven; prick them in the middle with a skewer, and bake them in a quick +oven a quarter of an hour.</p> + + +<h3 class="recipe"><a name="Excellent_Breakfast_Cakes" id="Excellent_Breakfast_Cakes"></a><i>Excellent Breakfast Cakes.</i></h3> + +<p>Water the yest well that it may not be bitter; change the water very +often; put a very little sugar and water to it just as you are going to +use it; this is done to lighten and set it fermenting. As soon as you +perceive it to be light, mix up with it new milk warmed, as if for other +bread; put no water to it; about one pound or more of butter to about +sixteen or eighteen cakes, and a white of two of egg, beat very light; +mix all these together as light as you can; then add flour to it, and +beat it at least a quarter of an hour, until it is a tough light dough. +Put it to the fire and keep it warm, and warm the tins on which the +cakes are to be baked. When the dough has risen, and is light, beat it +down, and put it to the fire again to rise, and repeat this a second +time; it will add much to the lightness of the cakes. Make them of the +size of a saucer, or thereabouts, and not too thick, and bake them in a +slow oven. The dough, if made a little stiffer, will be very good for +rolls; but they must be baked in a quicker oven.</p> + + +<h3 class="recipe"><a name="Bath_Breakfast_Cakes" id="Bath_Breakfast_Cakes"></a><i>Bath Breakfast Cakes.</i></h3> + +<p>A pint of thin cream, two eggs, three spoonfuls of yest, and a little +salt. Mix all well together with half a pound of flour. Let it stand to +rise before you put it in the oven. The cakes must be baked on tins.</p> + + +<h3 class="recipe"><a name="Butter_Cake" id="Butter_Cake"></a><i>Butter Cake.</i></h3> + +<p>Take four pounds of flour, one pound of currants, three pounds of +butter, fourteen eggs, leaving out the whites, half<span class='pagenum'><a name="Page_236" id="Page_236">[236]</a></span> an ounce of mace, +one pound of sugar, half a pint of sack, a pint of ale yest, a quart of +milk boiled. Take it off, and let it cool. Rub the butter well in the +floor; put in the sugar and spice, with the rest of the ingredients; wet +it with a ladle, and beat it well together. Do not put the currants till +the cake is ready to go into the oven. Butter the dish, and heat the +oven as hot as for wheaten bread. You must not wet it till the oven is +ready.</p> + + +<h3 class="recipe"><a name="Caraway_Cake_No_1" id="Caraway_Cake_No_1"></a><i>Caraway Cake.</i> No. 1.</h3> + +<p>Melt two pounds of fresh butter in tin or silver; let it stand +twenty-four hours; then rub into it four pounds of fine flour, dried. +Mix in eight eggs, and whip the whites to a froth, a pint of the best +yest, and a pint of sack, or any fine strong sweet wine. Put in two +pounds of caraway seeds. Mix all these ingredients thoroughly; put the +paste into a buttered pan, and bake for two hours and a half. You may +mix with it half an ounce of cloves and cinnamon.</p> + + +<h3 class="recipe"><a name="Caraway_Cake_No_2" id="Caraway_Cake_No_2"></a><i>Caraway Cake.</i> No. 2.</h3> + +<p>Take a quart of flour, a quarter of a pint of good ale yest, three +quarters of a pound of fresh butter, one quarter of a pound of almonds, +three quarters of a pound of caraway comfits, a handful of sugar, four +eggs, leaving out two of the whites, new milk, boiled and set to cool, +citron, orange, and lemon-peel, at your discretion, and two spoonfuls of +sack. First rub your flour and yest together, then rub in the butter, +and make it into a stiff batter with the milk, eggs, and sack; and, when +you are ready to put it into the oven, add the other ingredients. Butter +your hoop and the paper that lies under. This cake will require about +three quarters of an hour baking; if you make it larger, you must allow +more time.</p> + + +<h3 class="recipe"><a name="Caraway_Cake_No_3" id="Caraway_Cake_No_3"></a><i>Caraway Cake.</i> No. 3.</h3> + +<p>Take four quarts of flour, well dried, and rub into it a pound and a +quarter of butter. Take a pound of almonds, ground with rose-water, +sugar, and cream, half an ounce of mace, and a little cinnamon, beaten +fine, half a pound of citron, six ounces of orange-peel, some dried +apricots, twelve eggs, four of the whites only, half a pound of sugar, a +pint of ale yest, a little sack, and a quart of thick cream, well +boiled. When your cream is nearly cold, mix all these ingredients well +together with the flour; set the paste before the fire to rise; put in +three pounds of double-sugared caraways, and let it stand in the hoop an +hour and a quarter before it is put into the oven.</p> + +<p><span class='pagenum'><a name="Page_237" id="Page_237">[237]</a></span></p> + + +<h3 class="recipe"><a name="Small_Caraway_Cakes" id="Small_Caraway_Cakes"></a><i>Small Caraway Cakes.</i></h3> + +<p>Take one quart of fine flour, fourteen ounces of butter, five or six +spoonfuls of ale yest, three yolks of eggs, and one white; mix all these +together, with so much cream as will make it into a paste; lay it before +the fire for half an hour; add to it a handful of sugar, and half a +pound of caraway comfits; and when you have worked them into long cakes, +wash them over with rose-water and sugar, and pick up the top pretty +thick with the point of a knife. Your oven must not be hotter than for +manchet.</p> + + +<h3 class="recipe"><a name="Cocoa-nut_Cakes" id="Cocoa-nut_Cakes"></a><i>Cocoa-nut Cakes.</i></h3> + +<p>Grate the cocoa-nut on a fine bread grater; boil an equal quantity of +loaf-sugar, melted with six table-spoonfuls of rose-water; take off all +the scum; throw in the grated cocoa-nut, and let it heat thoroughly in +the syrup, and keep constantly stirring, to prevent its burning to the +bottom of the pan. Have ready beaten the yolks of eight eggs, with two +table-spoonfuls of rose-water; throw in the cocoa-nut by degrees, and +keep beating it with a wooden slice one hour; then fill your pans, and +send them to the oven immediately, or they will be heavy.</p> + + +<h3 class="recipe"><a name="Currant_clear_Cakes" id="Currant_clear_Cakes"></a><i>Currant clear Cakes.</i></h3> + +<p>Take the currants before they are very ripe, and put them into water, +scarcely enough to cover them; when they have boiled a little while, +strain them through a woollen bag; put a pound and a quarter of fine +sugar, boiled to a candy; then put a pint of the jelly, and make it +scalding hot: put the whole into pots to dry, and, when jellied, turn +them on glasses.</p> + + +<h3 class="recipe"><a name="Egg_Cake" id="Egg_Cake"></a><i>Egg Cake.</i></h3> + +<p>Beat eight eggs, leaving out half the whites, for half an hour; half a +pound of lump-sugar, pounded and sifted, to be put in during that time; +then, by degrees, mix in half a pound of flour. Bake as soon after as +possible. Butter the tin.</p> + + +<h3 class="recipe"><a name="Enamelled_Cake" id="Enamelled_Cake"></a><i>Enamelled Cake.</i></h3> + +<p>Beat one pound of almonds, with three quarters of a pound of fine sugar, +to a paste; then put a little musk, and roll it out thin. Cut it in what +shape you please, and let it dry. Then beat up isinglass with white of +eggs, and cover it on both sides.</p> + + +<h3 class="recipe"><a name="Epsom_Cake" id="Epsom_Cake"></a><i>Epsom Cake.</i></h3> + +<p>Half a pound of butter beat to a cream, half a pound of sugar, four +eggs, whites and yolks beat separately, half a quartern of French roll +dough, two ounces of caraway seeds, and<span class='pagenum'><a name="Page_238" id="Page_238">[238]</a></span> one tea-spoonful of grated +ginger: if for a plum-cake, a quarter of a pound of currants.</p> + + +<h3 class="recipe"><a name="Ginger_Cakes" id="Ginger_Cakes"></a><i>Ginger Cakes.</i></h3> + +<p>To a pound of sugar put half an ounce of ginger, the rind of a lemon, +and four large spoonfuls of water. Stir it well together, and boil it +till it is a stiff candy; then drop it in small cakes on a wet table.</p> + + +<h3 class="recipe"><a name="Ginger_or_Hunting_Cakes_No_1" id="Ginger_or_Hunting_Cakes_No_1"></a><i>Ginger or Hunting Cakes.</i> No. 1.</h3> + +<p>Take three pounds of flour, two pounds of sugar, one pound of butter, +two ounces of ginger, pounded and sifted fine, and a nutmeg grated. Rub +these ingredients very fine in the flour, and wet it with a pint of +cream, just warm, sufficiently to roll out into thin cakes. Bake them in +a slack oven.</p> + + +<h3 class="recipe"><a name="Ginger_or_Hunting_Cakes_No_2" id="Ginger_or_Hunting_Cakes_No_2"></a><i>Ginger or Hunting Cakes.</i> No. 2.</h3> + +<p>Rub half a pound of butter into a pound of flour; add a quarter of a +pound of powder-sugar, one ounce of ginger, beat and sifted, the yolks +of three eggs, and one gill of cream. A slow fire does them best.</p> + + +<h3 class="recipe"><a name="Ginger_or_Hunting_Cakes_No_3" id="Ginger_or_Hunting_Cakes_No_3"></a><i>Ginger or Hunting Cakes.</i> No. 3.</h3> + +<p>One ounce of butter, one ounce of sugar, twelve grains of ginger, a +quarter of a pound of flour, and treacle sufficient to make it into a +paste; roll it out thin, and bake it.</p> + + +<h3 class="recipe"><a name="Gooseberry_clear_Cakes" id="Gooseberry_clear_Cakes"></a><i>Gooseberry clear Cakes.</i></h3> + +<p>Take the gooseberries very green; just cover them with water, and, when +they are boiled and mashed, strain them through a sieve or woollen bag, +and squeeze it well. Then boil up a candy of a pound and a quarter of +fine sugar to a pint of the jelly; put it into pots to dry in a stove, +and, when they jelly, turn them out on glasses.</p> + + +<h3 class="recipe"><a name="Jersey_Cake" id="Jersey_Cake"></a><i>Jersey Cake.</i></h3> + +<p>To a pound of flour take three quarters of a pound of fresh butter +beaten to a cream, three quarters of a pound of lump sugar finely +pounded, nine eggs, whites and yolks beaten separately, nutmeg to your +taste. Add a glass of brandy.</p> + + +<h3 class="recipe"><a name="Jersey_Merveilles" id="Jersey_Merveilles"></a><i>Jersey Merveilles.</i></h3> + +<p>One <a name="corr30" id="corr30"></a>pound of flour, two ounces of butter, the same of sugar, a spoonful +of brandy, and five eggs. When well mixed, roll out and make into fancy +shapes, and boil in hot lard. The Jersey shape is a true-lover’s knot.</p> + +<p><span class='pagenum'><a name="Page_239" id="Page_239">[239]</a></span></p> + + +<h3 class="recipe"><a name="London_Wigs" id="London_Wigs"></a><i>London Wigs.</i></h3> + +<p>Take a quarter of a peck of flour; put to it half a pound of sugar, and +as much caraways, smooth or rough, as you like; mix these, and set them +to the fire to dry. Then make a pound and half of butter hot over a +gentle fire; stir it often, and add to it nearly a quart of milk or +cream; when the butter is melted in the cream, pour it into the middle +of the flour, and to it add a couple of wine-glasses of good white wine, +and a full pint and half of very good ale yest; let it stand before the +fire to rise, before you lay your cakes on the tin plates to bake.</p> + + +<h3 class="recipe"><a name="Onion_Cake" id="Onion_Cake"></a><i>Onion Cake.</i></h3> + +<p>Slice onions thin; set them in butter till they are soft, and, when they +are cold, put into a pan to a quart basin of these stewed onions three +eggs, three spoonfuls of fine dried bread crumbs, salt, and three +spoonfuls of cream. Put common pie-crust in a tin; turn it up all round, +like a cheesecake, and spread the onions over the cake; beat up an egg, +and with a brush spread it in, and bake it of a fine yellow.</p> + + +<h3 class="recipe"><a name="Orange_Cakes" id="Orange_Cakes"></a><i>Orange Cakes.</i></h3> + +<p>Put the Seville oranges you intend to use into water for two days. Pare +them very thick, and boil the rind tender. Mince it fine; squeeze in the +juice; take out all the meat from the strings and put into it. Then take +one-fourth more than its weight in double-refined sugar; wet it with +water, and boil it almost to sugar again. Cool it a little; put in the +orange, and let it scald till it looks clear and sinks in the syrup, but +do not let it boil. Put it into deep glass plates, and stove them till +they are candied on the tops. Turn them out, and shape them as you +please with a knife. Continue to turn them till they are dry; keep them +so, and between papers.</p> + +<p>Lemon cakes are made in the same way, only with half the juice.</p> + + +<h3 class="recipe"><a name="Another_Orange_Cakes" id="Another_Orange_Cakes"></a><i>Another way.</i></h3> + +<p>Take three large oranges; pare and rub them with salt; boil them tender +and cut them in halves; take out the seeds; then beat your oranges, and +rub them through a hair sieve till you have a pound; add one pound and a +quarter of double-refined sugar, boiled till it comes to the consistency +of sugar, and put in a pint of strong juice of pippins and juice of +lemon; keep stirring it on the fire till the sugar is completely melted.</p> + + +<h3 class="recipe"><a name="Orange_Clove_Cake" id="Orange_Clove_Cake"></a><i>Orange Clove Cake.</i></h3> + +<p>Make a very strong jelly of apples, and to every pint of jelly put in +the peel of an orange. Set it on a quick fire, and boil it<span class='pagenum'><a name="Page_240" id="Page_240">[240]</a></span> well; then +run it through a jelly-bag and measure it. To every pint take a pound of +fine sugar; set it on the fire, make it scalding hot, and strain it from +the scum. Take the orange-peel, boiled very tender, shred it very small, +and put it into it; give it another scald, and serve it out.</p> + +<p>Lemon clove cake may be done the same way, but you must scald the peel +before the sugar is put in.</p> + + +<h3 class="recipe"><a name="Orange-flower_Cakes" id="Orange-flower_Cakes"></a><i>Orange-flower Cakes.</i></h3> + +<p>Dip sugar in water, and let it boil over a quick fire till it is almost +dry sugar again. To half a pound of sugar, when it is perfectly clear, +add seven spoonfuls of water; then put in the orange-flowers: just give +the mixture a boil up; drop it on china or silver plates, and set them +in the sun till the cakes are dry enough to be taken off.</p> + + +<h3 class="recipe"><a name="Plum_Cake_No_1" id="Plum_Cake_No_1"></a><i>Plum Cake.</i> No. 1.</h3> + +<p>Take eight pounds and three quarters of fine flour well dried and +sifted, one ounce of beaten mace, one pound and a half of sugar. Mix +them together, and take one quart of cream and six pounds of butter, put +together, and set them over the fire till the butter is melted. Then +take thirty-three eggs, one quart of yest, and twelve spoonfuls of sack; +put it into the flour, stir it well together, and, when well mixed, set +it before the fire to rise for an hour. Then take ten pounds of currants +washed and dried, and set them to dry before the fire, one pound of +citron minced, one pound of orange and lemon-peel together, sliced. When +your oven is ready, stir your cake thoroughly; put in your sweetmeats +and currants; mix them well in, and put into tin hoops. The quantity +here given will make two large cakes, which will take two hours’ baking.</p> + + +<h3 class="recipe"><a name="Plum_Cake_No_2" id="Plum_Cake_No_2"></a><i>Plum Cake.</i> No. 2.</h3> + +<p>One pound of fine flour well dried and sifted, three quarters of a pound +of fine sugar, also well dried and sifted. Work one pound to a cream +with a noggin of brandy; then add to it by degrees your sugar, +continuing to beat it very light. Beat the yolks of ten eggs extremely +light; then put them into the butter and sugar, a spoonful at a time; +beat the whites very light, and when you add the flour, which should be +by degrees, put in the whites a spoonful at a time; add a grated nutmeg +and a little beaten mace, and a good pound of currants, washed, dried, +and picked, with a little of the flour rubbed about them. Work them into +the cake. Cut in thin slices a quarter of a pound of blanched almonds, +and two ounces of citron and candied orange-peel. Between every layer of +cake, as you<span class='pagenum'><a name="Page_241" id="Page_241">[241]</a></span> put it into the hoop, put in the sweetmeats, and bake it +two hours.</p> + + +<h3 class="recipe"><a name="Plum_Cake_No_3" id="Plum_Cake_No_3"></a><i>Plum Cake.</i> No. 3.</h3> + +<p>Rub one pound of butter into two pounds of flour; take one pound of +sugar, one pound of currants, and mix them with four eggs; make them +into little round cakes, and bake them on tins. Half this quantity is +sufficient to make at a time.</p> + + +<h3 class="recipe"><a name="Clear_Plum_Cake" id="Clear_Plum_Cake"></a><i>Clear Plum Cake.</i></h3> + +<p>Make apple jelly rather strong, and strain it through a woollen bag. Put +as many white pear plums as will give a flavour to the jelly; let it +boil; strain it again through the bag, and boil up as many pounds of +fine sugar for a candy as you had pints of jelly; and when your sugar is +boiled very high, add your jelly; just scald it over the fire; put it in +little pots, and let it stand with a constant fire.</p> + + +<h3 class="recipe"><a name="Portugal_Cakes" id="Portugal_Cakes"></a><i>Portugal Cakes.</i></h3> + +<p>Put one pound of fine sugar, well beaten and sifted, one pound of fresh +butter, five eggs, and a little beaten mace, into a flat pan: beat it up +with your hand until it is very light; then put in by degrees one pound +of fine flour well dried and sifted, half a pound of currants picked, +washed, and well dried; beat them together till very light; bake them in +heart pans in a slack oven.</p> + + +<h3 class="recipe"><a name="Potato_Cakes" id="Potato_Cakes"></a><i>Potato Cakes.</i></h3> + +<p>Roast or bake mealy potatoes, as they are drier and lighter when done +that way than boiled; peel them, and beat them in a mortar with a little +cream or melted butter; add some yolks of eggs, a little sack, sugar, a +little beaten mace, and nutmeg: work it into a light paste, then make it +into cakes of what shape you please with moulds. Fry them brown in the +best fresh butter; serve them with sack and sugar.</p> + + +<h3 class="recipe"><a name="Pound_Cake" id="Pound_Cake"></a><i>Pound Cake.</i></h3> + +<p>Take a pound of flour and a pound of butter; beat to a cream eight eggs, +leaving out the whites of four, and beat them up with the butter. Put +the flour in by degrees, one pound of sugar, a few caraway seeds, and +currants, if you like; half a pound will do.</p> + + +<h3 class="recipe"><a name="Another_Pound_Cake" id="Another_Pound_Cake"></a><i>Another.</i></h3> + +<p>Take half a pound of butter, and half a pound of powdered lump-sugar; +beat them till they are like a cream. Then take three eggs, leaving out +the whites of two; beat them very well with a little brandy; then put +the eggs to the butter and sugar;<span class='pagenum'><a name="Page_242" id="Page_242">[242]</a></span> beat it again till it is come to a +cream. Shake over it half a pound of dried flour; beat it well with your +hand; add half a nutmeg, half an ounce of caraway seeds, and what +sweetmeat you please. Butter the mould well.</p> + + +<h3 class="recipe"><a name="Pound_Davy" id="Pound_Davy"></a><i>Pound Davy.</i></h3> + +<p>Beat up well ten eggs and half a pound of sugar with a little +rose-water; mix in half a pound of flour, and bake it in a pan.</p> + + +<h3 class="recipe"><a name="Clear_Quince_Cakes" id="Clear_Quince_Cakes"></a><i>Clear Quince Cakes.</i></h3> + +<p>Take the apple quince, pare and core it; take as many apples as quinces; +just cover them with water, and boil till they are broken. Strain them +through a sieve or woollen bag, and boil up to a candy as many pounds of +sugar as you have of jelly, which put in your jelly; just let it scald +over the fire, and put it into paste in a stove. The paste is made thus: +Scald quinces in water till they are tender; then pare and scrape them +fine with a knife and put them into apple jelly; let it stand till you +think the paste sufficiently thickened, then boil up to a candy as many +pounds of sugar as you have of paste.</p> + + +<h3 class="recipe"><a name="Ratafia_Cakes" id="Ratafia_Cakes"></a><i>Ratafia Cakes.</i></h3> + +<p>Bitter and sweet almonds, of each a quarter of a pound, blanched and +well dried with a napkin, finely pounded with the white of an egg; three +quarters of a pound of finely pounded sugar mixed with the almonds. Have +the whites of three eggs beat well, and mix up with the sugar and +almonds; put the mixture with a tea-spoon on white paper, and bake it in +a slow heat; when the cakes are cold, they come off easily from the +paper. When almonds are pounded, they are generally sprinkled with a +little water, otherwise they become oily. Instead of water take to the +above the white of an egg or a little more; to the whole of the above +quantity the whites of four eggs are used.</p> + + +<h3 class="recipe"><a name="Rice_Cake" id="Rice_Cake"></a><i>Rice Cake.</i></h3> + +<p>Ground rice, flour and loaf-sugar, of each six ounces, eight eggs, +leaving out five of the whites, the peel of a lemon grated: beat all +together half an hour, and bake it three quarters of an hour in a quick +oven.</p> + + +<h3 class="recipe"><a name="Another_Rice_Cake" id="Another_Rice_Cake"></a><i>Another.</i></h3> + +<p>Take one pound of sifted rice flour, one pound of fine sugar finely +beaten and sifted, and sixteen eggs, leaving out half the whites; beat +them a quarter of an hour at least, separately; then add the sugar, and +beat it with the eggs extremely well and light. When they are as light +as possible, add by degrees<span class='pagenum'><a name="Page_243" id="Page_243">[243]</a></span> the rice-flour; beat them all together for +an hour as light as you can. Put in a little orange-flower water, or +brandy, and candied peel, if you like; the oven must not be too hot.</p> + + +<h3 class="recipe"><a name="Rock_Cakes" id="Rock_Cakes"></a><i>Rock Cakes.</i></h3> + +<p>One pound of flour, half a pound of clarified butter, half a pound of +currants, half a pound of sugar; mix and pinch into small cakes.</p> + + +<h3 class="recipe"><a name="Royal_Cakes" id="Royal_Cakes"></a><i>Royal Cakes.</i></h3> + +<p>Take three pounds of very fine flour, one pound and a half of butter, +and as much currants, seven yolks and three whites of eggs, a nutmeg +grated, a little rose-water, one pound and a half of sugar finely +beaten; knead it well and light, and bake on tins.</p> + + +<h3 class="recipe"><a name="Savoy_or_Sponge_Cake" id="Savoy_or_Sponge_Cake"></a><i>Savoy or Sponge Cake.</i></h3> + +<p>Take twelve new-laid eggs, and their weight in double refined sugar; +pound it fine, and sift it through a lawn sieve; beat the yolks very +light, and add the sugar to them by degrees; beat the whole well +together till it is extremely light. Whisk the whites of the eggs to a +strong froth; then mix all together by adding the yolks and the sugar to +the whites. Have ready the weight of seven eggs in fine flour very well +dried and sifted; stir it in by degrees, and grate in the rind of a +lemon. Butter a mould well, and bake in a quick oven. About half an hour +or forty minutes will do it.</p> + + +<h3 class="recipe"><a name="Another_Savoy_or_Sponge_Cake" id="Another_Savoy_or_Sponge_Cake"></a><i>Another.</i></h3> + +<p>Take one pound of Jordan and two ounces of bitter almonds; blanch them +in cold water, and beat them very fine in a mortar, adding orange-flower +and rose-water as you beat them to prevent their oiling. Then beat +eighteen eggs, the whites separately to a froth, and the yolks extremely +well, with a little brandy and sack. Put the almonds when pounded into a +dry, clean, wooden bowl, and beat them with your hand extremely light, +with one pound of fine dried and sifted sugar; put the sugar in by +degrees, and beat it very light, also the peels of two large lemons +finely grated. Put in by degrees the whites of the eggs as they rise to +a froth, and in the same manner the yolks, continuing to beat it for an +hour, or until it is as light as possible. An hour will bake it; it must +be a quick oven; you must continue to beat the cake until the oven is +ready for it.</p> + + +<h3 class="recipe"><a name="Seed_Cake_No_1" id="Seed_Cake_No_1"></a><i>Seed Cake.</i> No. 1.</h3> + +<p>Heat a wooden bowl, and work in three pounds of butter with your hands, +till it is as thin as cream; then work in by<span class='pagenum'><a name="Page_244" id="Page_244">[244]</a></span> degrees two pounds of fine +sugar sifted, and eighteen eggs well beaten, leaving out four of the +whites; put the eggs in by degrees. Take three pounds of the finest +flour, well dried and sifted, mixed with one ounce and a half of caraway +seeds, one nutmeg, and a little mace; put them in the flour as you did +the sugar, and beat it well up with your hands; put it in your hoop; and +it will take two hours’ baking. You may add sweetmeats if you like. The +dough must be made by the fire, and kept constantly worked with the +hands to mix it well together. If you have sweetmeats, put half a pound +of citron, a quarter of a pound of lemon-peel, and put the dough lightly +into the hoop, just before you send it to the oven, without smoothing it +at top, for that makes it heavy.</p> + + +<h3 class="recipe"><a name="Seed_Cake_No_2" id="Seed_Cake_No_2"></a><i>Seed Cake.</i> No. 2.</h3> + +<p>Take a pound and a half of butter; beat it to a cream with your hand or +a flat stick; beat twelve eggs, the yolks in one pan and the whites in +another, as light as possible, and then beat them together, adding by +degrees one pound and a half of well dried and sifted loaf-sugar, and a +little sack and brandy. When the oven is nearly ready, mix all together, +with one pound and a half of well dried and sifted flour, half a pound +of sliced almonds, and some caraway seeds: beat it well with your hand +before you put it into the hoop.</p> + + +<h3 class="recipe"><a name="Seed_Cake_No_3" id="Seed_Cake_No_3"></a><i>Seed Cake.</i> No. 3, <i>called Borrow Brack.</i></h3> + +<p>Melt one pound and a half of butter in a quart of milk made warm. Mix +fourteen eggs in half a pint of yest. Take half a peck of flour, and one +pound of sugar, both dried and sifted, four ounces of caraway seeds, and +two ounces of beaten ginger. Mix all well together. First put the eggs +and the yest to the flour, then add the butter and the milk. Make it +into a paste of the substance of that for French bread; if not flour +enough add what is sufficient; and if too much, put some warm new milk. +Let it stand for above half an hour at the fire, before you make it up +into what form you please.</p> + + +<h3 class="recipe"><a name="Shrewsbury_Cakes" id="Shrewsbury_Cakes"></a><i>Shrewsbury Cakes.</i></h3> + +<p>Take three pounds and a half of fresh butter, work the whey and any salt +that it may contain well out of it. Take four pounds of fine flour well +dried and sifted, one ounce of powdered cinnamon, five eggs well beaten, +and two pounds of loaf-sugar well dried and sifted. Put them all into +the flour, and work them well together into a paste. Make it into a +roll; cut off pieces for cakes and work them well with your hands.<span class='pagenum'><a name="Page_245" id="Page_245">[245]</a></span> This +quantity will make above six dozen of the size of those sold at +Shrewsbury. They require great care in baking; a short time is +sufficient, and the oven must not be very hot.</p> + + +<h3 class="recipe"><a name="Sponge_Cake" id="Sponge_Cake"></a><i>Sponge Cake.</i></h3> + +<p>Take seven eggs, leaving out three whites; beat them well with a whisk; +then take three quarters of a pound of lump-sugar beat fine: put to it a +quarter of a pint of boiling water, and pour it to the eggs; then beat +it half an hour or more; when you are just going to put it in the oven, +add half a pint of flour well dried. You must not beat it after the +flour is in. Put a paper in the tin. A quick oven will bake this +quantity in an hour. It must not be beaten with a spoon, as it will make +it heavy.</p> + + +<h3 class="recipe"><a name="Another_Sponge_Cake" id="Another_Sponge_Cake"></a><i>Another.</i></h3> + +<p>Take twelve eggs, leaving out half the whites; beat them to froth; shake +in one pound of lump-sugar, sifted through a fine sieve, and three +quarters of a pound of flour well dried; put in the peel of two lemons +grated and the juice of one; beat all well in with a fork.</p> + + +<h3 class="recipe"><a name="Sugar_Cakes" id="Sugar_Cakes"></a><i>Sugar Cakes.</i></h3> + +<p>Take half a pound of sugar, half a pound of butter, two ounces of flour, +two eggs, but the white of one only, a little beaten mace, and a little +brandy. Mix all together into a paste with your hands; make it into +little cakes, and bake them on tins. You may put in six ounces of +currants, if you like.</p> + + +<h3 class="recipe"><a name="Little_Sugar_Cakes" id="Little_Sugar_Cakes"></a><i>Little Sugar Cakes.</i></h3> + +<p>Take double-refined sugar and sift it very fine; beat the white of an +egg to a froth; take gum-dragon that has been steeped in juice of lemon +or orange-flower water, and some ambergris finely beaten with the sugar. +Mix all these together in a mortar, and beat it till it is very white; +then roll it into small knobs, or make it into small loaves. Lay them on +paper well sugared, and set them into a very gentle oven.</p> + + +<h3 class="recipe"><a name="Sweet_Cakes" id="Sweet_Cakes"></a><i>Sweet Cakes.</i></h3> + +<p>Take half a pound of butter, and beat it with a spoon till it is quite +soft; add two eggs, well beaten, half a pound of currants, half a pound +of powdered sugar, and a pound of flour, mixed by degrees with the +butter. Drop it on, and bake them. Blanched almonds, powdered to paste, +instead of currants, are excellent.</p> + + +<h3 class="recipe"><a name="Tea_Cakes" id="Tea_Cakes"></a><i>Tea Cakes.</i></h3> + +<p>Take loaf sugar, finely powdered, and butter, of each a quarter of a +pound, about half a pound of flour, dried before<span class='pagenum'><a name="Page_246" id="Page_246">[246]</a></span> the fire, a +walnut-shellful of caraway seeds, just bruised, and one egg. Work all +together into a paste, adding a spoonful of brandy. Roll the paste out +to the thickness of a half-crown, and cut it with a tea-cup. Flour a +tin, and lay the cakes upon it. Take the white of an egg, well beaten +and frothed, dip a feather in this, and wash them over, and then grate +upon them a little fine sugar. Put them into a slackish oven, till they +are of a very pale brown.</p> + + +<h3 class="recipe"><a name="Dry_Tea_Cakes" id="Dry_Tea_Cakes"></a><i>Dry Tea Cakes.</i></h3> + +<p>Boil two ounces of butter in a pint of skimmed milk; let it stand till +it is as cold as new milk; then put to it a spoonful of light yest, a +little salt, and as much flour as will make it a stiff paste. Work it as +much, or more, than you would do brown bread; let it lie half an hour to +rise; then roll it into thin cakes; prick them very well quite through, +to prevent their blistering, and bake them on tin plates in a quick +oven. To keep crisp, they must be hung up in the kitchen, or where there +is a constant fire.</p> + + +<h3 class="recipe"><a name="Thousand_Cake" id="Thousand_Cake"></a><i>Thousand Cake.</i></h3> + +<p>One pound of flour, half a pound of butter, six ounces of sugar, five +eggs, leaving out three whites; rub the flour, butter, and sugar, well +together; pour the eggs into it; work it up well; roll it out thin, and +cut them with a glass of what size you please.</p> + + +<h3 class="recipe"><a name="Tunbridge_Cakes" id="Tunbridge_Cakes"></a><i>Tunbridge Cakes.</i></h3> + +<p>One pound and a half of flour, one pound of butter; rub the butter into +the flour; strew in a few caraways, and add the yolks of two eggs, first +beaten, and as much water as will make it into a paste: roll it out +thin, and prick it with a jagging iron; run the cakes into what shape +you please, or cut them with a glass. Just as you put them into the +oven, sift sugar on them, and a very little when they come out. The oven +must be as hot as for manchets. Bake them on paper.</p> + + +<h3 class="recipe"><a name="Veal_Cake" id="Veal_Cake"></a><i>Veal Cake.</i></h3> + +<p>Take thin slices of veal, and fat and lean slices of ham, and lay the +bottom of a basin or mould with one slice of each in rows. Chop some +sweet-herbs very small, and fill the basin with alternate layers of veal +and ham, sprinkling every layer with the herbs. Season to your taste; +and add some hard yolks of eggs. When the basin is full, pour in some +gravy. Put a plate on the top, and a weight on it to keep the meat +close. Bake it about an hour and a half, and do not turn it out till +next day.</p> + +<p><span class='pagenum'><a name="Page_247" id="Page_247">[247]</a></span></p> + + +<h3 class="recipe"><a name="Yorkshire_Cakes" id="Yorkshire_Cakes"></a><i>Yorkshire Cakes.</i></h3> + +<p>Take two pounds of flour, three ounces of butter, the yolks of two eggs, +three spoonfuls of yest that is not bitter; melt the butter in half a +pint of milk; then mix them all well together; let it stand one hour by +the fire to rise; then roll the dough into cakes pretty thin. Set them a +quarter of an hour longer to the fire to rise; bake them on tins in a +moderate oven; toast and butter them as you do muffins.</p> + + +<h3 class="recipe"><a name="Calves_Foot_Jelly_No_1" id="Calves_Foot_Jelly_No_1"></a><i>Calves’ Foot Jelly.</i> No. 1.</h3> + +<p>To two calves’ feet put a gallon of water, and boil it to two quarts; +run it through a sieve, and let it stand till it is cold; then take off +all the fat, and put the jelly in a pan, with a pint of white wine, the +juice of two lemons, sugar to your taste, and the whites of six eggs. +Stir these together near half an hour, then strain it through a +jelly-bag; put a piece of lemon-peel in the bag; let it pass through the +bag till it is clear. If you wish this jelly to be very clear and +strong, add an ounce of isinglass.</p> + + +<h3 class="recipe"><a name="Calves_Foot_Jelly_No_2" id="Calves_Foot_Jelly_No_2"></a><i>Calves’ Foot Jelly.</i> No. 2.</h3> + +<p>Boil four calves’ feet in three quarts of water for three or four hours, +or till they will not hold together, now and then skimming off the fat. +The liquor must be reduced to a quart. When you have quite cleared it +from the fat, which must be done by papering it over, add to it nearly a +bottle of white wine, sherry is the best, the juice of four or five +lemons, the peel also pared very thin, so that no white is left on it, +and sugar to your taste. Then beat up six whites of eggs to a stiff +froth, and with a whisk keep stirring it over the fire till it boils. +Then pour it into the jelly-bag, and keep changing it till it comes +clear. This quantity will produce about a quart of jelly strong enough +to turn out of moulds.</p> + + +<h3 class="recipe"><a name="Calves_Foot_Jelly_No_3" id="Calves_Foot_Jelly_No_3"></a><i>Calves’ Foot Jelly.</i> No. 3.</h3> + +<p>Take two feet to two quarts of water; reduce it to three pints of jelly. +Then add the juice and peel of four lemons, one ounce of isinglass, the +shells and whites of four eggs, a little cinnamon, mace, and allspice, +and a good half pint of Madeira.</p> + + +<h3 class="recipe"><a name="Calves_Foot_Jelly_No_4" id="Calves_Foot_Jelly_No_4"></a><i>Calves’ Foot Jelly.</i> No. 4.</h3> + +<p>Stew a calf’s foot slowly to a jelly. Melt it with a little wine, sugar, +and lemon-peel.</p> + + +<h3 class="recipe"><a name="Cheese_to_make" id="Cheese_to_make"></a><i>Cheese, to make.</i></h3> + +<p>Strain some milk into a cheese tub, as warm as you can from the cow; put +into it a large quantity of strong runnet,<span class='pagenum'><a name="Page_248" id="Page_248">[248]</a></span> about a spoonful to sixty +quarts; stir it well with a fleeting dish; and cover it close with a +wooden cover, made to fit your tub. About the middle of June, let it +stand thus three quarters of an hour, in hotter weather less, in cold +weather somewhat longer. When it is come, break it pretty small with a +dish, and stir it gently till it is all come to a curd; then press it +down gently with your dish and hand, so that the whey do not rise over +it white; after the whey is pretty well drained and the curd become +tolerably hard, break it into a vat very small, heaped up as high as +possible, and press it down, at first gently and then harder, with your +hands, till as much whey as possible can be got out that way, and yet +the curd continues at least two inches above the vat; otherwise the +cheese will not take press, that is, will be sour, and full of eyes and +holes.</p> + +<p>Then put the curd into one end of a good flaxen cloth, and cover it with +the other end, tucking it in with a wooden cheese knife, so as to make +it lie smooth and keep the curd quite in; then press it with a heavy +weight or in a press, for five or six hours, when it will be fit to turn +into a dry cloth, in which press it again for four hours. Then take it +out, salt it well over, or it will become <a name="corr31" id="corr31"></a>maggoty, and put it into the +vat again for twelve hours. Take it out; salt it a second time; and +leave it in a tub or on a dresser four days, turning it every day. This +done, wash it with cold water, wipe it with a dry cloth, and store it up +in your cheese-loft, turning and wiping it every day till it is quite +dry. The reason of mouldiness, cracks, and rottenness within, is the not +well pressing, turning, or curing, the curd and cheese.</p> + + +<h3 class="recipe"><a name="The_best_Cheese_in_the_world" id="The_best_Cheese_in_the_world"></a><i>The best Cheese in the world.</i></h3> + +<p>To make a cheese in the style of Stilton cheese, only much better, take +the new milk of seven cows, with the cream from the milk of seven cows. +Heat a gallon of water scalding hot, and put into it three or four +handfuls of marigolds bruised a little; strain it into the tub +containing the milk and cream, and put to it some runnet, but not so +much as to make it come very hard. Put the curd into a sieve to drain; +do not break it all, but, as the whey runs out, tie up the cloth, and +let it stand half an hour or more. Then cut the curd in pieces; pour +upon it as much cold water as will cover it, and let it stand half an +hour. Put part of it into a vat or a hoop nearly six inches deep; break +the top of it a little, just to make it join with the other, and strew +on it a very little salt; then put in the other part, lay a fifty-pound +weight upon it, and let it stand half an hour. Turn it, and put it into +the press. Turn it into wet<span class='pagenum'><a name="Page_249" id="Page_249">[249]</a></span> clean cloths every hour of the day. Next +morning salt it; and let it lie in the salt a night and a day. Keep it +swathed tight, till it begins to dry and coat, and keep it covered with +a clean cloth for a long time.</p> + +<p>The month of August is the best time for making this cheese, which +should be kept a year before it is cut.</p> + + +<h3 class="recipe"><a name="Cheese_to_stew" id="Cheese_to_stew"></a><i>Cheese, to stew.</i></h3> + +<p>Scrape some rich old cheese into a saucepan, with a small piece of +butter and a spoonful of cream. Let it stew till it is smooth; add the +yolk of one egg; give it a boil all together. Serve it up on a buttered +toast, and brown it with a salamander.</p> + + +<h3 class="recipe"><a name="Cream_Cheese" id="Cream_Cheese"></a><i>Cream Cheese.</i></h3> + +<p>Take a basin of thick cream, let it stand some time; then salt it, put a +thin cloth over a hair-sieve, and pour the cream on it. Shift the cloth +every day, till it is proper; then wrap the cheese up to ripen in nettle +or vine leaves.</p> + + +<h3 class="recipe"><a name="Another_Cream_Cheese" id="Another_Cream_Cheese"></a><i>Another.</i></h3> + +<p>Take a quart of new milk and a quart of cream; warm them together, and +put to it a spoonful of runnet; let it stand three hours; then take it +out with a skimming-dish; break the curd as little as possible; put it +into a straw vat, which is just big enough to hold this quantity; let it +stand in the vat two days; take it out, and sprinkle a little salt over +it; turn it every day, and it will be ready in ten days.</p> + + +<h3 class="recipe"><a name="Princess_Amelias_Cream_Cheese" id="Princess_Amelias_Cream_Cheese"></a><i>Princess Amelia’s Cream Cheese.</i></h3> + +<p>Wash the soap out of a napkin; double it to the required size, and put +it wet into a pewter soup-plate. Put into it a pint of cream; cover it, +and let it stand twenty-four hours unless the weather is very hot, in +which case not so long. Turn the cheese in the napkin: sprinkle a little +salt over it, and let it stand twelve hours. Then turn it into a very +dry napkin out of which all soap has been washed, and salt the other +side. It will be fit to eat in a day or two according to the weather. +Some keep it in nut leaves to ripen it.</p> + + +<h3 class="recipe"><a name="Irish_Cream_Cheese" id="Irish_Cream_Cheese"></a><i>Irish Cream Cheese.</i></h3> + +<p>Take a quart of very thick cream, and stir well into it two spoonfuls of +salt. Double a napkin in two, and lay it in a punch-bowl. Pour the cream +into it; turn the four corners over the cream, and let it stand for two +days. Put it into a dry cloth within a little wooden cheese-vat; turn it +into dry cloths twice<span class='pagenum'><a name="Page_250" id="Page_250">[250]</a></span> a day till it is quite dry, and it will be fit to +eat in a few days. Keep it in clean cloths in a cool place.</p> + + +<h3 class="recipe"><a name="Rush_Cheese" id="Rush_Cheese"></a><i>Rush Cheese.</i></h3> + +<p>Take a quart of cream, put to it a gill of new milk; boil one half of it +and put it to the other; then let it stand till it is of the warmth of +new milk, after which put in a little earning, and, when sufficiently +come, break it as little as you can; put it into a vat that has a rush +bottom, lay it on a smooth board, and turn it every day till ripe.</p> + + +<h3 class="recipe"><a name="Winter_Cream_Cheese" id="Winter_Cream_Cheese"></a><i>Winter Cream Cheese.</i></h3> + +<p>Take twenty quarts of new milk warm from the cow; strain it into a tub; +have ready four quarts of good cream boiled to put to it, and about a +quart of spring water, boiling hot, and stir all well together; put in +your earning, and stir it well in; keep it by the fire till it is well +come. Then take it gently into a sieve to whey it, and after that put it +into a vat, either square or round, with a cheese-board upon it, of two +pounds weight at first, which is to be increased by degrees to six +pounds; turn it into dry cloths two or three times a day for a week or +ten days, and salt it with dry salt, the third day. When you take it out +of the vat, lay it upon a board, and turn and wipe it every other day +till it is dry. It is best to be made as soon as the cows go into fog.</p> + +<p>The cheeses are fit to eat in Lent, sometimes at Christmas, according to +the state of the ground.</p> + + +<h3 class="recipe"><a name="To_make_Cream_Cheese_without_Cream" id="To_make_Cream_Cheese_without_Cream"></a><i>To make Cream Cheese without Cream.</i></h3> + +<p>Take a quart of milk warm from the cow and two quarts of boiling water. +When the curd is ready for the cheese-vat, put it in, without breaking +it, by a dishful at a time, and fill it up as it drains off. It must not +be pressed. The cheese-vat should have holes in it all over like a +colander. Take out the cheese when it will bear it, and ripen it upon +rushes: it must be more than nine inches deep.</p> + + +<h3 class="recipe"><a name="Damson_Cheese" id="Damson_Cheese"></a><i>Damson Cheese.</i></h3> + +<p>Take the damsons full ripe, and squeeze out the stones, which put into +the preserving-pan, with as much water as will cover them: let them +simmer till the stones are quite clear, and put your fruit into the +liquor. Take three pounds of good powder sugar to six pounds of fruit; +boil it very fast till quite thick; then break the stones, and put the +whole kernels into it, before you put it into moulds for use.</p> + +<p><span class='pagenum'><a name="Page_251" id="Page_251">[251]</a></span></p> + + +<h3 class="recipe"><a name="Another_Damson_Cheese" id="Another_Damson_Cheese"></a><i>Another.</i></h3> + +<p>Boil up one pound of damsons with three quarters of a pound of sugar; +when the fruit begins to break, take out the stones and the skins; or, +what is a better way, pulp them through a colander. Then peel and put in +some of the kernels; boil it very high; it will turn out to the shape of +any pots or moulds, and is very good.</p> + + +<h3 class="recipe"><a name="French_Cheese" id="French_Cheese"></a><i>French Cheese.</i></h3> + +<p>Boil two pints of milk and one of cream, with a blade of mace and a +little cinnamon: put the yolks of three eggs and the whites of two, well +beaten, into your milk, and set on the fire again, stirring it all the +while till it boils. Take it off, and stir it till it is a little +cooled; then put in the juice of two lemons, and let it stand awhile +with the lemons in it. Put it in a linen strainer, and hang it up to +drain out the whey. When it is drained dry, take it down, and put to it +a spoonful or two of rose-water, and sweeten it to your taste: put it +into your pan, which must be full of holes; let it stand a little; put +it into your dish with cream, and stick some blanched almonds about it.</p> + + +<h3 class="recipe"><a name="Italian_Cheese" id="Italian_Cheese"></a><i>Italian Cheese.</i></h3> + +<p>One quart of cream, a pint of white wine, the juice of three lemons, a +little lemon-peel, and sugar to your taste; beat it with a whisk a +quarter of an hour; then pour it on a buttered cloth, over a sieve, to +drain all night, and turn it out just before it is sent to table. Strew +comfits on the top, and garnish as you like.</p> + + +<h3 class="recipe"><a name="Lemon_Cheese" id="Lemon_Cheese"></a><i>Lemon Cheese—very good.</i></h3> + +<p>Into a quart of thick sweet cream put the juice of three lemons, with +the rind finely grated; sweeten it to your taste; beat it very well; +then put it into a sieve, with some fine muslin underneath it, and let +it stand all night. Next day turn it out, and garnish with preserved +orange or marmalade.</p> + +<p>Half the above quantity makes a large cheese. Do not beat it till it +comes to butter, but only till it is near coming. It is a very pretty +dish.</p> + + +<h3 class="recipe"><a name="Cheesecake_No_1" id="Cheesecake_No_1"></a><i>Cheesecake.</i> No. 1.</h3> + +<p>Take four quarts of new milk and a pint of cream; put in a blade or two +of mace, with a bag of ambergris; set it with as much runnet as will +bring it to a tender curd. When it has come, break it as you would a +cheese, and, when you have got what whey you can from it, put it in a +cloth and lay it in a pan or cheese-hoop, placing on it a weight of five +or six pounds, and, when you find it well pressed out, put it into an +earthen dish, bruising it very small with a spoon. Then take two ounces<span class='pagenum'><a name="Page_252" id="Page_252">[252]</a></span> +of almonds, blanch and beat them with rose-water and cream; mix these +well together among your curd; sweeten them with loaf-sugar; put in +something more than a quarter of a pound of fresh butter, with the yolks +of six eggs mixed together. When you are ready to put it into crust, +strew in half a pound of currants; let the butter boil that you make +your crust with; roll out the cakes very thin. The oven must not be too +hot, and great care must be taken in the baking. When they rise up to +the top they are sufficiently done.</p> + + +<h3 class="recipe"><a name="Cheesecake_No_2" id="Cheesecake_No_2"></a><i>Cheesecake.</i> No. 2.</h3> + +<p>Blanch half a pound of the best sweet almonds, and beat them very fine. +Add two spoonfuls of orange-flower or rose-water, half a pound of +currants, half a pound of the finest sugar, beaten and sifted, and two +quarts of thick cream, which must be kept stirred over a gentle fire. +When almost cold, add eight eggs, leaving out half the whites, well +beaten and strained, a little beaten mace and finely powdered cinnamon, +with four well pounded cloves. Mix them well into the rest of the +ingredients, keeping it still over the fire as before. Pour it well +beaten into puff-paste for the oven, and if it be well heated they will +be baked in a quarter of an hour.</p> + + +<h3 class="recipe"><a name="Cheesecake_No_3" id="Cheesecake_No_3"></a><i>Cheesecake.</i> No. 3.</h3> + +<p>Take two quarts of milk, make it into curd with a little runnet; when it +is drained as dry as possible, put to it a quarter of a pound of butter; +rub both together in a marble mortar till smooth; then add one ounce of +almonds blanched; beat two Naples biscuits, and about as much crumb of +roll; put seven yolks of eggs, but only one white; season it with mace +and a little rose-water, and sweeten to your taste.</p> + + +<h3 class="recipe"><a name="Cheesecake_No_4" id="Cheesecake_No_4"></a><i>Cheesecake.</i> No. 4.</h3> + +<p>Break one gallon of milk with runnet, and press it dry; then beat it in +a mortar very small; put in half a pound of butter, and beat the whole +over again until it is as smooth as butter. Put to it six eggs, leaving +out half the whites; beat them very light with sack and rose-water, half +a nutmeg grated, half a quarter of a pound of almonds beaten fine with +rose-water and a little brandy. Sweeten to your taste; put in what +currants you like, make a rich crust, and bake in a quick oven.</p> + + +<h3 class="recipe"><a name="Cheesecake_No_5" id="Cheesecake_No_5"></a><i>Cheesecake.</i> No. 5.</h3> + +<p>A quart of milk with eight eggs beat together; when it is come to a +curd, put it into a sieve, and strain the whey out.<span class='pagenum'><a name="Page_253" id="Page_253">[253]</a></span> Beat a quarter of a +pound of butter with the curd in a mortar, with three eggs and three +spoonfuls of sugar; pound it together very light; add half a nutmeg and +a very little salt.</p> + + +<h3 class="recipe"><a name="Cheesecake_No_6" id="Cheesecake_No_6"></a><i>Cheesecake.</i> No. 6.</h3> + +<p>Take a pint of milk, four eggs well beaten, three ounces of butter, half +a pound of sugar, the peel of a lemon grated; put all together into a +kettle, and set it over a clear fire; keep stirring it till it begins to +boil; then mix one spoonful of flour with as much milk as will just mix +it, and put it into the kettle with the rest. When it begins to boil, +take it off the fire, and put it into an earthen pan; let it stand till +the next morning; then add a quarter of a pound of currants, a little +nutmeg, and half a glass of brandy.</p> + + +<h3 class="recipe"><a name="Almond_Cheesecake" id="Almond_Cheesecake"></a><i>Almond Cheesecake.</i></h3> + +<p>Blanch six ounces of sweet and half an ounce of bitter almonds; let them +lie half an hour on a stove or before the fire; pound them very fine +with two table-spoonfuls of rose or orange-flower water; put in the +stewpan half a pound of fresh butter, add to this the almonds, six +ounces of sifted loaf-sugar, a little grated lemon-peel, some good +cream, and the yolks of four eggs; rub all well together with the +pestle; cover the pattypans with puff paste, fill them with the mixture, +and bake it half an hour in a brisk oven.</p> + + +<h3 class="recipe"><a name="Cocoa-nut_Cheesecakes" id="Cocoa-nut_Cheesecakes"></a><i>Cocoa-nut Cheesecakes.</i></h3> + +<p>Take a cocoa-nut, which by many is thought far superior to almonds; +grate it the long way; put to it some thick syrup, mixing it by degrees. +Boil it till it comes to the consistence of cheese; when half cold add +to it two eggs; beat it up with rose-water till it is light: if too +thick, add a little more rose-water. When beaten up as light as +possible, pour it upon a fine crust in cheesecake pans, and, just before +they are going into the oven, sift over some fine sugar, which will +raise a nice crust and much improve their appearance. The addition of +half a pound of butter just melted, and eight more eggs, leaving out +half of the whites, makes an excellent pudding.</p> + + +<h3 class="recipe"><a name="Cream_Cheesecake" id="Cream_Cheesecake"></a><i>Cream Cheesecake.</i></h3> + +<p>Two quarts of cream set on a slow fire, put into it twelve eggs very +well beat and strained, stir it softly till it boils gently and breaks +into whey and a fine soft curd; then take the curd as it rises off the +whey, and put it into an earthen pan; then break four eggs more, and put +to the whey; set it on the fire,<span class='pagenum'><a name="Page_254" id="Page_254">[254]</a></span> and take off the curd as before, and +put it to the rest: then add fourteen ounces of butter, half a pound of +light Naples biscuit grated fine, a quarter of a pound of almonds beat +fine with rose-water, one pound of currants, well washed and picked, +some nutmeg grated, and sugar to your taste: a short crust.</p> + + +<h3 class="recipe"><a name="Curd_Cheesecake" id="Curd_Cheesecake"></a><i>Curd Cheesecake.</i></h3> + +<p>Just warm a quart of new milk; put into it a spoonful of runnet, and set +it near the fire till it breaks. Strain it through a sieve; put the curd +into a pan, and beat it well with a spoon. Melt a quarter of a pound of +butter, put in the same quantity of moist sugar, a little grated nutmeg, +two Naples biscuits, grated fine, the yolks of four eggs beat well, and +the whites of two, a glass of raisin wine, a few bitter almonds, with +lemon or Seville orange-peel cut fine, a quarter of a pound of currants +plumped; mix all well together, and put it into the paste and pans for +baking.</p> + + +<h3 class="recipe"><a name="Lemon_Cheesecake" id="Lemon_Cheesecake"></a><i>Lemon Cheesecake.</i></h3> + +<p>Grate the rind of three to the juice of two lemons; mix them with three +sponge biscuits, six ounces of fresh butter, four ounces of sifted +sugar, half a gill of cream, and three eggs well beaten. Work them well, +and fill the pan, which must be lined with puff-paste; lay on the top +some candied lemon-peel cut thin.</p> + + +<h3 class="recipe"><a name="Another_Lemon_Cheesecake" id="Another_Lemon_Cheesecake"></a><i>Another.</i></h3> + +<p>Boil the peel of two lemons till tender; pound it in a mortar very fine; +blanch and pound a few almond kernels with the peel. Mix a quarter of a +pound of loaf sugar, a quarter of a pound of butter, the yolks of six +eggs, all together in the mortar, and put it in the puff-paste for +baking. This quantity will make twelve or fourteen cakes.</p> + + +<h3 class="recipe"><a name="Orange_Cheesecake" id="Orange_Cheesecake"></a><i>Orange Cheesecake.</i></h3> + +<p>Take the peel of one orange and a half and one lemon grated; squeeze out +the juice; add a quarter of a pound of sugar, and a quarter of a pound +of melted butter, four eggs, leaving out the whites, a little Naples +biscuit grated, to thicken it, and a little white wine. Put almonds in +it if you like.</p> + + +<h3 class="recipe"><a name="Scotch_Cheesecake" id="Scotch_Cheesecake"></a><i>Scotch Cheesecake.</i></h3> + +<p>Put one ounce of butter into a saucepan to clarify; add one ounce of +powder sugar and two eggs; stir it over a slow fire until it almost +boils, but not quite. Line your pattypans with paste; bake the cakes of +a nice brown, and serve them up between hot and cold.</p> + +<p><span class='pagenum'><a name="Page_255" id="Page_255">[255]</a></span></p> + + +<h3 class="recipe"><a name="Cherries_to_preserve_No_1" id="Cherries_to_preserve_No_1"></a><i>Cherries, to preserve.</i> No. 1.</h3> + +<p>Take either morella or carnation; stone the fruit; to morella cherries +take the jelly of white currants, drawn with a little water, and run +through a jelly-bag; to a pint and a half of jelly, add three pounds of +fine sugar. Set it on a quick fire; when it boils, skim it, and put in a +pound of stoned cherries. Let them not boil too fast at first; take them +off at times; but when they are tender boil them very fast till they are +very clear and jelly; then put them into pots or glasses. The carnation +cherries must have red currant jelly; if you have not white currant +jelly for the morella, codling jelly will do.</p> + + +<h3 class="recipe"><a name="Cherries_to_preserve_No_2" id="Cherries_to_preserve_No_2"></a><i>Cherries, to preserve.</i> No. 2.</h3> + +<p>To three quarters of a pound of cherries stoned take one pound and a +quarter of sugar; leave out a quarter of a pound to strew on them as +they boil. Put in the preserving-pan a layer of cherries and a layer of +sugar, till they are all in; boil them quick, keeping them closely +covered with white paper, which take off frequently, and skim them; +strew the sugar kept out over them; it will clear them very much. When +they look clear they are done enough. Take them out of the syrup quite +clear from the skim; strain the syrup through a fine sieve; then put to +it a quarter of a pint of the juice of white currants, put them into the +pan again, and boil it till it is a hanging jelly. Just before it is +quite done put in the cherries; give them a boil, and put them into +pots. There must be fourteen spoonfuls of water put in at first with the +cherries.</p> + + +<h3 class="recipe"><a name="Cherries_to_preserve_No_3" id="Cherries_to_preserve_No_3"></a><i>Cherries, to preserve.</i> No. 3.</h3> + +<p>Stone the cherries, and to twelve pounds of fruit put nine pounds of +sugar; boil the sugar-candy high; stir it well; throw in the cherries; +let them not boil too fast at first, stirring them often in the pan; +afterwards boil them fast till they become tender.</p> + + +<h3 class="recipe"><a name="Morella_Cherries_to_preserve" id="Morella_Cherries_to_preserve"></a><i>Morella Cherries, to preserve.</i></h3> + +<p>When you have stalked and stoned your cherries, put to them an equal +weight of sugar: make your syrup, skim it, and take it off the fire. +Skim it again well, and put in your cherries, shaking them with care in +the pan. Boil them, not on a quick fire, lest the fruit should crack; +and take them off the fire several times. Let them boil till done; put +your cherries into pots; strain the syrup through muslin, and boil it +again till thoroughly done.</p> + +<p><span class='pagenum'><a name="Page_256" id="Page_256">[256]</a></span></p> + + +<h3 class="recipe"><a name="Morella_Cherries_to_preserve_in_Brandy" id="Morella_Cherries_to_preserve_in_Brandy"></a><i>Morella Cherries, to preserve in Brandy.</i></h3> + +<p>Take two pounds of morella cherries, when not too ripe, but finely +coloured, weighed with their stalks and stones. Put a quart of water and +twelve ounces of double-refined sugar into a preserving-pan, and set it +over a clear charcoal fire. Let it boil a quarter of an hour; skim it +clean, and set it by till cold. Then take away the stalks and stones, +and, when the syrup is quite cold, put the stoned cherries into the +syrup, set them over a gentle fire, and let them barely simmer till +their skins begin to rise. Take them from the fire; pour them into a +basin; cut a piece of paper round of the size of the basin; lay it close +upon the cherries while hot, and let them stand so till next day. Set a +hair sieve in a pan, and pour the cherries into it; let them drain till +the syrup is all drained out: boil the syrup till reduced to two-thirds, +and set it aside till cold. Put your cherries into a glass jar; put to +them a spoonful of their own syrup and one of brandy, and continue to do +so till the jar is filled within two inches of the top: then put over it +a wet bladder, and a piece of leather over that; tie it down close, and +keep it in a warm place.</p> + +<p>If you do not mind the stones, merely cut off the stalks of the +cherries.</p> + + +<h3 class="recipe"><a name="Brandy_Cherries" id="Brandy_Cherries"></a><i>Brandy Cherries.</i></h3> + +<p>To each bottle of brandy add half a pound of white sugar-candy: let this +dissolve; cut the large ripe morella cherries from the tree into a glass +or earthen jar, leaving the stalks about half the original length. When +the jar is full, pour upon the cherries the brandy as above. Let the +fruit be completely covered, and fill it up as the liquor settles. Cork +the jar, and tie a leather over the top. Apricot kernels blanched and +put in are an agreeable addition.</p> + + +<h3 class="recipe"><a name="Cherries_to_dry" id="Cherries_to_dry"></a><i>Cherries, to dry.</i></h3> + +<p>Stone the cherries, and to ten pounds when stoned put three pounds of +sugar finely beaten. Shake the cherries and sugar well together; when +the sugar is quite dissolved, give them a boil or two over a slow fire, +and put them in an earthen pot. Next day scald them, lay them on a +sieve, and dry them in the sun, or in a oven, not too hot. Turn them +till they are dry enough, then put them up; but put no paper.</p> + + +<h3 class="recipe"><a name="Liquor_for_dried_Cherries" id="Liquor_for_dried_Cherries"></a><i>Liquor for dried Cherries.</i></h3> + +<p>Take some red currants, and boil them in water till it is very red; then +put it to your cherries and sugar it; this makes them of a good colour.</p> + +<p><span class='pagenum'><a name="Page_257" id="Page_257">[257]</a></span></p> + + +<h3 class="recipe"><a name="Cherry_Jam" id="Cherry_Jam"></a><i>Cherry Jam.</i></h3> + +<p>Take twelve pounds of stoned cherries; boil and break them as they boil, +and, when you have boiled all the juice away, and can see the bottom of +the pan, put in three pounds of sugar finely beaten: stir it well in; +give the fruit two or three boils, and put it in pots or glasses, and +cover with brandy paper.</p> + + +<h3 class="recipe"><a name="Cocoa" id="Cocoa"></a><i>Cocoa.</i></h3> + +<p>Take three table-spoonfuls of cocoa and one dessert spoonful of flour; +beat them well together, and boil in a pint and a half of spring water, +upon a slow fire, for two or three hours, and then strain it for use.</p> + + +<h3 class="recipe"><a name="Cocoa-Nut_Candy" id="Cocoa-Nut_Candy"></a><i>Cocoa-Nut Candy.</i></h3> + +<p>Grate a cocoa-nut on a fine bread grater; weigh it, and add the same +quantity of loaf-sugar: melt the sugar with rose-water, of which, for a +small cocoa-nut, put six table-spoonfuls. When the syrup is clarified +and boiling, throw in the cocoa-nut by degrees; keep stirring it all the +time, whilst boiling, with a wooden slice, to prevent it burning to the +bottom of the pan, which it is very apt to do, unless great care is +taken. When the candy is sufficiently boiled, spread it on a pasteboard +previously rubbed with a wet cloth, and cut it in whatever shape you +please.</p> + +<p>To know when the candy is sufficiently boiled, drop a small quantity on +the pasteboard, and if the syrup does not run from the cocoa-nut, it is +done enough; when the candy is cold, put it on a dish, and keep it in a +dry place.</p> + + +<h3 class="recipe"><a name="Coffee_to_roast" id="Coffee_to_roast"></a><i>Coffee, to roast.</i></h3> + +<p>For this purpose you must have a roaster with a spit. Put in no more +coffee than will have room enough to work about well. Set it down to a +good fire; put in every now and then a little fresh butter, and mix it +well with a spoon. It will take five or six hours to roast. When done, +turn it out into a large dish or a dripping-pan, till it is quite dry.</p> + + +<h3 class="recipe"><a name="Another_Coffee_to_roast" id="Another_Coffee_to_roast"></a><i>Another way.</i></h3> + +<p>Take two pounds of coffee, and put it into a roaster. Roast it one hour +before a brisk fire; add two ounces of butter, and let it roast till it +becomes of a fine brown. Watch, that it does not burn. Two hours and a +half will do it. Take half a pound for eight cups.</p> + + +<h3 class="recipe"><a name="Coffee_to_make_the_foreign_way" id="Coffee_to_make_the_foreign_way"></a><i>Coffee to make the foreign way.</i></h3> + +<p>Take Demarara—Bean Dutch coffee—in preference to Mocha coffee; wash it +well. When it is very clean, put it in<span class='pagenum'><a name="Page_258" id="Page_258">[258]</a></span> an earthen vessel, and cover it +close, taking great care that no air gets to it; then grind it very +thoroughly. Put a good half pint of coffee into a large coffee-pot, that +holds three quarts, with a large table-spoonful of mustard; then pour +upon it boiling water. It is of great consequence that the water should +boil; but do not fill the coffee-pot too full, for fear of its boiling +over, and losing the aromatic oil. Then pour the whole contents +backwards and forwards several times into a clean cup or basin, wiping +the basin or cup each time—this will clear it sufficiently. Let it then +stand ten minutes, after which, when cool, pour it clear off the grounds +steadily, into clean bottles, and lay them down on their sides, well +corked. Do not throw away your coffee grounds, but add another +table-spoonful of mustard to them, and fill up the vessel with boiling +water, doing as before directed. Be sure to cork the bottles well; lay +them down on one side, and before you want to use them set them up for a +couple of hours, in case any sediment should remain. Let it come to the +boil, always taking care that it is neither smoked nor boils over. All +coffee should be kept on a lamp while you are using it.</p> + +<p>By following this receipt as much coffee will be obtained for threepence +as you would otherwise get for a shilling; and it is the best possible +coffee.</p> + + +<h3 class="recipe"><a name="To_make_Cream_rise_in_cold_weather" id="To_make_Cream_rise_in_cold_weather"></a><i>To make Cream rise in cold weather.</i></h3> + +<p>Dip each pan or bowl into a pail of boiling water before you strain the +milk into it. Put a close cover over each for about ten minutes: the hot +steam causes the cream to rise thick and rich.</p> + + +<h3 class="recipe"><a name="Cream_to_fry" id="Cream_to_fry"></a><i>Cream, to fry.</i></h3> + +<p>Take two spoonfuls of fine flour and the yolks of four eggs; grate in +the rind of one lemon; beat them well with the flour, and add a pint of +cream. Mix these very well together; sweeten to your taste, and add a +bit of cinnamon. Put the whole in a stewpan over a slow fire; continue +to stir it until it is quite hot; but it must not boil. Take out the +cinnamon; beat two eggs very well, and put them into the cream; butter a +pewter dish; pour the cream in it; put it into a warm oven to set, but +not to colour it. When cold, cut it into pieces, and have ready a +stewpan or frying-pan, with a good deal of lard; dredge the cream with +flour; fry the pieces of a light brown, grate sugar over them, glaze +with a salamander, and serve them very hot.</p> + + +<h3 class="recipe"><a name="Artificial_Cream_and_Curd" id="Artificial_Cream_and_Curd"></a><i>Artificial Cream and Curd.</i></h3> + +<p>A pint of good new milk, nine whites of eggs beat up, and well stirred +and mixed with the milk; put it on a slow fire to<span class='pagenum'><a name="Page_259" id="Page_259">[259]</a></span> turn; then take it +off, and drain it through a fine sieve, and set it into a basin or +mould. To make the cream for it, take a pint of milk and the yolks of +four eggs well beat, boil it with a bit of cinnamon over a slow fire; +keep it constantly stirring; when it is as thick as rich cream, take it +off, and stir it a little while afterwards.</p> + + +<h3 class="recipe"><a name="Cream_of_Rice" id="Cream_of_Rice"></a><i>Cream of Rice.</i></h3> + +<p>Wash and well clean some very good rice; put it into a stewpan, with +water, and boil it gently till quite soft, with a little cinnamon, if +agreeable to the taste. When the rice is boiled quite soft, take out the +cinnamon. Then take a large dish, and set it on a table: have a clean +tamis—a new one would be better—a tamis is only the piece of flannel +commonly used in kitchens for passing sauces through—and give one end +of the tamis to a person on the opposite side of the table to hold, +while you hold the other end with your left hand. Having a large wooden +spoon in your right, you put two or three spoonfuls of boiled rice into +this tamis, which is held over the large dish, and rub the rice upon it +with the spoon till it passes through into the dish. Whatever sticks to +the tamis take off with a silver spoon and put into the dish. When you +have passed the quantity you want, put it in a basin. It should be made +fresh every day. Warm it for use in a small silver or tin saucepan, +adding a little sugar and Madeira, according to your taste.</p> + + +<h3 class="recipe"><a name="Almond_Cream_2" id="Almond_Cream_2"></a><i>Almond Cream.</i></h3> + +<p>Make this in the manner directed for pistachio cream, adding half a +dozen bitter almonds to the sweet.</p> + + +<h3 class="recipe"><a name="Barley_Cream" id="Barley_Cream"></a><i>Barley Cream.</i></h3> + +<p>Take half a pint of pearl barley, and two quarts of water. Boil it half +away, and then strain it out. Put in some juice of lemons; sweeten it to +your taste. Steep two ounces of sweet almonds in rose-water; and blanch, +stamp, and strain them through into the barley, till it is as white as +milk.</p> + + +<h3 class="recipe"><a name="French_Barley_Cream" id="French_Barley_Cream"></a><i>French Barley Cream.</i></h3> + +<p>Boil your barley in two or three waters, till it looks white and tender; +pour the water clean from the barley, and put as much cream as will make +it tolerably thick, and a blade or two of mace, and let it boil. To a +pint and a half of cream put two ounces of almonds, blanched and ground +with rose-water. Strain them with cold cream; put the cream through the +almonds two or three times, wringing it hard. Sweeten to your taste; let +it boil; and put it in a broad dish.</p> + +<p><span class='pagenum'><a name="Page_260" id="Page_260">[260]</a></span></p> + + +<h3 class="recipe"><a name="Chocolate_Cream" id="Chocolate_Cream"></a><i>Chocolate Cream.</i></h3> + +<p>Boil a quart of thick cream, scraping into it one ounce of chocolate. +Add about a quarter of a pound of sugar; when it is cold put nine whites +of eggs; whisk it, and, as the froth rises, put it into glasses.</p> + + +<h3 class="recipe"><a name="Citron_Cream" id="Citron_Cream"></a><i>Citron Cream.</i></h3> + +<p>To a quarter of a pound of citron pounded put three gills of cream: mill +it up with a chocolate-stick till the citron is mixed; put it in sugar +if needful.</p> + + +<h3 class="recipe"><a name="Clotted_Cream" id="Clotted_Cream"></a><i>Clotted Cream.</i></h3> + +<p>Set the milk in the usual way; when it has stood twelve hours, it is, +without being skimmed, to be placed in a stove and scalded, of course +not suffered to boil, and then left to stand again for twelve hours; +then take off the cream which floats at the top in lumps, for which +reason it is called clotted cream; it may be churned into butter; the +skim milk makes cheese.</p> + + +<h3 class="recipe"><a name="Coffee_Cream" id="Coffee_Cream"></a><i>Coffee Cream.</i></h3> + +<p>Take two ounces of whole coffee, one quart of cream, about four ounces +of fine sugar, a small piece of the yellow rind of a lemon, with rather +less than half an ounce of the best picked isinglass. Boil these +ingredients, stirring them now and then, till the cream is highly +flavoured with the coffee. It might, perhaps, be better to flavour the +cream first, and then dissolve the isinglass and put it to it. Take it +off the fire; have ready the yolks of six eggs beaten, which add to the +cream, and continue to beat it till it is about lukewarm, lest the eggs +should turn the cream. Strain the whole through a fine sieve into the +dish in which you mean to serve it, which must be first fixed into a +stewpan of boiling water, that will hold it so commodiously, that the +bottom only will touch the water, and not a drop of the water come to +the cream. Cover the cream with the lid of a stewpan, and in that lid +put two or three bits of lighted charcoal, moving them from one part to +another, that it may all set alike; it should only simmer. When it has +done in this manner for a short time, take off the cover of the stewpan; +if not done enough, cover it again, and put fresh charcoal; it should be +done so as to form a weak jelly. Take it off, and keep it in a cool +place till you serve it. If you wish to turn it out in a mould, boil +more isinglass in it. Tea cream is made in the same manner.</p> + + +<h3 class="recipe"><a name="Eringo_Cream" id="Eringo_Cream"></a><i>Eringo Cream.</i></h3> + +<p>Take a quarter of a pound of eringoes, and break them into short pieces; +put to them a pint of milk; let it boil till the eringoes are very +tender; then pour the milk from them; put<span class='pagenum'><a name="Page_261" id="Page_261">[261]</a></span> in a pint of cream to the +eringoes; let them boil; put in an egg, beaten well, to thicken, and +dish it up.</p> + + +<h3 class="recipe"><a name="Fruit_Cream" id="Fruit_Cream"></a><i>Fruit Cream.</i></h3> + +<p>Scald your fruit; when done, pulp it through a sieve; let it stand till +almost cold; then sweeten it to your taste; put it into your cream, and +make it of whatever thickness you please.</p> + + +<h3 class="recipe"><a name="Preserved_Fruit_Creams" id="Preserved_Fruit_Creams"></a><i>Preserved Fruit Creams.</i></h3> + +<p>Put half a pound of the pulp of any preserved fruit in a large pan: add +to it the whites of three eggs, well beaten; beat these well together +for an hour. Take it off with a spoon, and lay it up high on the dish or +glasses. Raspberries will not do this way.</p> + + +<h3 class="recipe"><a name="Italian_Cream" id="Italian_Cream"></a><i>Italian Cream.</i></h3> + +<p>Boil a pint of cream with half a pint of new milk; when it boils throw +in the peel of an orange and a lemon, with a quarter of a pound of +sugar, and a small pinch of salt. When the cream is impregnated with the +flavour of the fruit, mix and beat it with the yolks of eight eggs; set +it on the fire to be made equally thick; as soon as it is thick enough +for the eggs to be done, put into it an ounce of dissolved isinglass; +drain it well through a sieve: put some of the cream into a small mould, +to see if it is thick enough: if not, add more isinglass. Lay this +preparation in a mould in some salt or ice; when it is quite stiff, and +you wish to send it up, dip a napkin in hot water, and put it round the +mould, which turn upside down in the dish.</p> + + +<h3 class="recipe"><a name="Another_Italian_Cream" id="Another_Italian_Cream"></a><i>Another.</i></h3> + +<p>Put two table-spoonfuls of sifted sugar, half of a gill of white wine, +with a little brandy, a table-spoonful of lemon-juice, and the rind of a +lemon, in a basin, with a pint of cream well whipped together; put thin +muslin in the shape or mould, and set it in a cold place, or on ice, +till wanted.</p> + + +<h3 class="recipe"><a name="Lemon_Cream_No_1" id="Lemon_Cream_No_1"></a><i>Lemon Cream.</i> No. 1.</h3> + +<p>Take five large lemons and rasp off all the outside; then squeeze the +lemons, and put what you have rasped off into the juice; let it stand +two or three hours, if all night the better. Take eight whites of eggs +and one yolk, and beat them well together; put to it a pint of spring +water: then mix them all, and sweeten it with double-refined sugar +according to your taste. Set it over a chaffing-dish of coals, stirring +it till it is of a proper thickness; then dish it out. Be sure not to +let it boil.</p> + +<p><span class='pagenum'><a name="Page_262" id="Page_262">[262]</a></span></p> + + +<h3 class="recipe"><a name="Lemon_Cream_No_2" id="Lemon_Cream_No_2"></a><i>Lemon Cream.</i> No. 2.</h3> + +<p>Pare three smooth-skinned lemons; squeeze out the juice; cut the peel in +small pieces, and put it to the juice. Let it stand two or three hours +closely covered, and, when it has acquired the flavour of the peel, add +to it the whites of five eggs and the yolks of three. Beat them well +with two spoonfuls of orange-flower water; sweeten with double-refined +sugar; strain it; set it over a slow fire, and stir it carefully till it +is as thick as cream; then pour it into glasses.</p> + + +<h3 class="recipe"><a name="Lemon_Cream_No_3" id="Lemon_Cream_No_3"></a><i>Lemon Cream.</i> No. 3.</h3> + +<p>Set on the fire three pints of cream; when it is ready to boil, take it +off, and squeeze a lemon into it. Stir it up; hang it up in a cloth, +till the whey has run out; sweeten it to your taste, and serve it up.</p> + + +<h3 class="recipe"><a name="Lemon_Cream_No_4" id="Lemon_Cream_No_4"></a><i>Lemon Cream.</i> No. 4.</h3> + +<p>Take the sweetest cream, and squeeze in juice of lemon to your taste: +put it into a churn, and shake it till it rises or ferments. Sweeten it +to your taste, but be sure not to put any sugar before you churn it, for +that will hinder the fermentation.</p> + + +<h3 class="recipe"><a name="Lemon_Cream_No_5" id="Lemon_Cream_No_5"></a><i>Lemon Cream.</i> No. 5.</h3> + +<p>Pare two lemons, and squeeze to them the juice of one larger or two +smaller; let it remain some time, and then strain the juice to a pint of +cream, and add the yolks of four eggs beaten and strained; sweeten it, +and stir it over the fire till thick. You may add a little brandy, if +agreeable.</p> + + +<h3 class="recipe"><a name="Lemon_Cream_without_Cream" id="Lemon_Cream_without_Cream"></a><i>Lemon Cream without Cream.</i></h3> + +<p>Squeeze three lemons, and put the parings into the juice; cover and let +it remain three hours; beat the yolks of two eggs and the whites of +four; sweeten this; add a little orange-flower water, and put it to the +lemon-juice. Set the whole over a slow fire till it becomes as thick as +cream, and take particular care not to let it boil.</p> + + +<h3 class="recipe"><a name="Lemon_Cream_frothed" id="Lemon_Cream_frothed"></a><i>Lemon Cream frothed.</i></h3> + +<p>Make a pint of cream very sweet, and add the paring of one lemon; let it +just boil; put the juice of one large lemon into a glass or china dish, +and, when the cream is nearly cold, pour it out of a tea-pot upon the +juice, holding it as high as possible. Serve it up.</p> + + +<h3 class="recipe"><a name="Orange_Cream" id="Orange_Cream"></a><i>Orange Cream.</i></h3> + +<p>Squeeze the juice of four oranges to the rind of one; pat it over the +fire with about a pint of cream, and take out the peel<span class='pagenum'><a name="Page_263" id="Page_263">[263]</a></span> before the cream +becomes bitter. Boil the cream, and, when cold, put to it the yolks of +four eggs and the whites of three, beaten and strained, and sugar to +your taste. Scald this, but keep stirring all the time, until of a +proper thickness.</p> + + +<h3 class="recipe"><a name="Orange_Cream_frothed" id="Orange_Cream_frothed"></a><i>Orange Cream frothed.</i></h3> + +<p>Proceed in the same way as with the lemon, but put no peel in the cream; +merely steep a bit a short time in the juice.</p> + + +<h3 class="recipe"><a name="Imperial_Orange_Cream" id="Imperial_Orange_Cream"></a><i>Imperial Orange Cream.</i></h3> + +<p>Take a pint of thick sweet cream, and boil it with a little orange-peel. +When it just boils, take it off the fire, and stir it till it is no +hotter than milk from the cow. Have ready the juice of four Seville +oranges and four lemons; strain the juice through a jelly-bag, and +sweeten it well with fine sugar, and a small spoonful of orange-flower +water. Set your dish on the ground, and, your juice being in it, pour +the cream from as great a height as you can, that it may bubble up on +the top of the cream; then set it by for five or six hours before you +use it, if the weather is hot, but in winter it may stand a whole night.</p> + + +<h3 class="recipe"><a name="Pistachio_Cream" id="Pistachio_Cream"></a><i>Pistachio Cream.</i></h3> + +<p>Take a quarter of a pound of pistachio-nuts and blanch them; then beat +them fine with rose-water; put them into a pint of cream; sweeten it, +let it just boil, and put it into glasses.</p> + + +<h3 class="recipe"><a name="Raspberry_Cream" id="Raspberry_Cream"></a><i>Raspberry Cream.</i></h3> + +<p>To one pint of cream put six ounces of jam, and pulp it through a sieve, +adding the juice of a lemon; whisk it fast at the edge of your dish; lay +the froth on the sieve, and add a little more of the juice. When no more +froth will rise, put your cream into a dish or cups; heap the froth well +on.</p> + + +<h3 class="recipe"><a name="Ratafia_Cream" id="Ratafia_Cream"></a><i>Ratafia Cream.</i></h3> + +<p>Boil three or four laurel-leaves in one pint of cream, and strain it; +when cold, add the yolks of three eggs beaten and strained; then sweeten +it; put in it a very little brandy; scald it till thick, and keep +stirring it all the time.</p> + + +<h3 class="recipe"><a name="Rice_Cream" id="Rice_Cream"></a><i>Rice Cream.</i></h3> + +<p>Boil a quart of milk with a laurel-leaf; pour it on five dessert +spoonfuls of ground rice; let it stand two hours; then put it into a +saucepan, and boil it till it is tender, with rather less than a quarter +of a pound of sugar. Beat the yolks of two eggs, and put them into it +when it is almost cold; and then boil till<span class='pagenum'><a name="Page_264" id="Page_264">[264]</a></span> it is as thick as a cream. +When it is sent to table, put in a few ratafia biscuits.</p> + + +<h3 class="recipe"><a name="Runnet_Whey_Cream" id="Runnet_Whey_Cream"></a><i>Runnet Whey Cream.</i></h3> + +<p>Turn new milk from the cow with runnet; press the whey from it; beat the +curd in a mortar till it is quite smooth; then mix it with thick cream, +and froth it with a froth-stick; add a little powdered sugar.</p> + + +<h3 class="recipe"><a name="Snow_Cream" id="Snow_Cream"></a><i>Snow Cream.</i></h3> + +<p>Sweeten the whites of four eggs, add a pint of thick sweet cream and a +good spoonful of brandy. Whisk this well together; take off the froth, +and lay it upon a sieve; when all the froth that will rise is taken off, +pour what has run through to the rest. Stir it over a slow fire, and let +it just boil; fill your glasses about three parts full, and lay on the +froth.</p> + + +<h3 class="recipe"><a name="Strawberry_Cream" id="Strawberry_Cream"></a><i>Strawberry Cream.</i></h3> + +<p>Exactly the same as raspberry.</p> + + +<h3 class="recipe"><a name="Sweetmeat_Cream" id="Sweetmeat_Cream"></a><i>Sweetmeat Cream.</i></h3> + +<p>Slice preserved peaches, apricots, or plums, into good cream, sweetening +it with fine sugar, or the syrup in which they were preserved. Mix these +well together, and put it into glasses.</p> + + +<h3 class="recipe"><a name="Whipt_Cream_to_put_upon_Cake" id="Whipt_Cream_to_put_upon_Cake"></a><i>Whipt Cream, to put upon Cake.</i></h3> + +<p>Sweeten a pint of cream to your taste; grate in the peel of a lemon, and +steep it some hours before you make use of your cream. Add the juice of +two lemons; whip it together; and take off the top into a large piece of +fine muslin, or gauze, laid within a sieve. Let this be done the night +before it is to be used. In summer it may be done in the morning of the +same day; but the whipt cream must be drained from the curd before it is +put upon the cake.</p> + + +<h3 class="recipe"><a name="Cucumbers_to_preserve_green" id="Cucumbers_to_preserve_green"></a><i>Cucumbers, to preserve green.</i></h3> + +<p>Take fine large green cucumbers; put them in salt and water till they +are yellow; then green them over fresh salt and water in a little roch +alum. Cover them close with abundance of vine leaves, changing the +leaves as they become yellow. Put in some lemon-juice; and, when the +cucumbers are of a fine green, take them off and scald them several +times with hot water, or make a very thin syrup, changing it till the +raw taste of the cucumbers is taken away. Then make a syrup thus: to a +pound of cucumbers take one pound and a half of double-refined sugar; +leave out the half pound to add to them when boiled up again; put +lemon-peel, ginger cut in slices, white<span class='pagenum'><a name="Page_265" id="Page_265">[265]</a></span> orris root, and any thing else +you like to flavour with; boil it well; when cool, put it to the +cucumbers, and let them remain a few days. Boil up the syrup with the +remainder of the sugar; continue to heat the syrup till they look clear. +Just before you take the syrup off, add lemon-juice to your taste.</p> + + +<h3 class="recipe"><a name="Cream_Curd" id="Cream_Curd"></a><i>Cream Curd.</i></h3> + +<p>Boil a pint of cream, with a little mace, cinnamon, and rose-water, and, +when as cool as new milk, put in half a spoonful of good runnet. When it +turns, serve it up in the cream dish.</p> + + +<h3 class="recipe"><a name="Lemon_Curd" id="Lemon_Curd"></a><i>Lemon Curd.</i></h3> + +<p>To a pint of cream, when it boils, put in the whites of six eggs, and +one lemon and a half; stir it until it comes to a tender curd. Then put +it into a holland bag, and let it drain till all the whey is out of it; +beat the curd in a mortar with a little sugar; put it in a basin to +form; about two or three hours before you use it, turn it out, and pour +thick cream and sugar over it.</p> + + +<h3 class="recipe"><a name="Paris_Curd" id="Paris_Curd"></a><i>Paris Curd.</i></h3> + +<p>Put a pint of cream on the fire, with the juice of one lemon, and the +whites of six eggs; stir it till it becomes a curd. Hang it all night in +a cloth to drain; then add to it two ounces of sweet almonds, with +brandy and sugar to your taste. Mix it well in a mortar, and put it into +shapes.</p> + + +<h3 class="recipe"><a name="Currants_to_bottle" id="Currants_to_bottle"></a><i>Currants, to bottle.</i></h3> + +<p>Gather your fruit perfectly dry, and not too ripe; cut each currant from +the stalk separately, taking care not to bruise them; fill your bottles +quite full, cork them lightly, set them in a boiler with cold water, and +let them simmer a quarter of an hour, or according to the nature and +ripeness of the fruit. By this process the fruit will sink; pour on as +much boiling water as will cover the surface and exclude air. Should +they mould, move it off when you use the fruit, and you will not find +the fruit injured by it. Cork your bottles quickly, after you take them +out of the water; tie a bladder over, and put them in a dry place. This +method answers equally well for gooseberries, cherries, greengages, and +damsons.</p> + + +<h3 class="recipe"><a name="Another_Currants_to_bottle" id="Another_Currants_to_bottle"></a><i>Another way.</i></h3> + +<p>Gather the currants quite dry; clip them off the stalks; if they burst +in pulling off they will not do. Fill some dry common quart bottles with +them, rosin the corks well over, and then tie a bladder well soaked over +the cork, and upon the<span class='pagenum'><a name="Page_266" id="Page_266">[266]</a></span> leather; all this is absolutely necessary to +keep the air out, and corks in; place the bottles, with the corks +downwards, in a boiler of cold water, and stuff hay between them to keep +them steady. Make a fire under them, and keep it up till the water +boils; then rake it out immediately, and leave the bottles in the boiler +till the water is quite cold. Put them into the cellar in any vessel +that will keep them steadily packed, the necks always downward. When a +bottle is opened, the currants must be used at once. The bottles will +not be above half full when taken out of the boiler, and they must not +be shaken more than can be avoided.</p> + +<p>This process answers equally well for apricots, plums, and cherries.</p> + + +<h3 class="recipe"><a name="Currants_or_Barberries" id="Currants_or_Barberries"></a><i>Currants or Barberries, to dry in bunches.</i></h3> + +<p>When the currants, or barberries, (which should be maiden barberries) +are stoned and tied up in bunches, take to one pound of them a pound and +a half of sugar. To each pound of sugar put half a pint of water; boil +the syrup well, and put the fruit into it. Set it on the fire; let it +just boil, and then take it off. Cover it close with white paper; let it +stand till next day; then make it scalding hot, and let it stand two or +three days, covered close with paper. Lay it in earthen plates; sprinkle +over it fine sugar, put it on a stove to dry; lay it on sieves till one +side is dry; then turn and sift sugar on it. When dry enough lay it +between papers.</p> + + +<h3 class="recipe"><a name="Currants_to_ice" id="Currants_to_ice"></a><i>Currants, to ice.</i></h3> + +<p>Take the largest and finest bunches of currants you can get; beat the +white of an egg to a froth; dip them into it; lay them, so as not to +touch, upon a sieve: sift double-refined sugar over them very thick, and +let them dry in a stove or oven.</p> + + +<h3 class="recipe"><a name="White_Currants_to_preserve" id="White_Currants_to_preserve"></a><i>White Currants, to preserve.</i></h3> + +<p>Take the largest white currants, but not the amber colour; strip them, +and to two quarts of currants put a pint of water; boil them very fast, +and run them through a jelly-bag to a pint of juice. Put a pound and +half of sugar, and half a pound of stoned currants; set them on a brisk +fire, and let them boil very fast till the currants are clear and jelly +very well; then put them into glasses or pots, stirring them as they +cool, to make them mix well. Paper them down when just cold.</p> + + +<h3 class="recipe"><a name="Red_Currants_to_preserve" id="Red_Currants_to_preserve"></a><i>Red Currants, to preserve.</i></h3> + +<p>Mash the currants and strain them through a thin strainer; to a pint of +juice take a pound and a half of sugar and six spoonfuls of water. Boil +it up and skim it well. Put in half<span class='pagenum'><a name="Page_267" id="Page_267">[267]</a></span> a pound of stoned currants; boil +them as fast as you can, till the currants are clear and jelly well; +then put them into pots or glasses, and, when cold, paper them as other +sweetmeats. Stir all small fruits as they cool, to mix them with the +jelly.</p> + + +<h3 class="recipe"><a name="Another_Red_Currants_to_preserve" id="Another_Red_Currants_to_preserve"></a><i>Another way.</i></h3> + +<p>Take red and white currants; squeeze and drain them. Boil two pints of +juice with three pounds of fine sugar: skim it; then put in a pound of +stoned currants; let them boil fast till they jelly, and put them into +bottles.</p> + + +<h3 class="recipe"><a name="Currant_Jam" id="Currant_Jam"></a><i>Currant Jam.</i></h3> + +<p>To a pound of currants put three quarters of a pound of lump sugar. Put +the fruit first into the preserving-pan, and place the sugar carefully +in the middle, so as not to touch the pan. Let it boil gently on a clear +fire for about half an hour. It must not be stirred. Skim the jelly +carefully from the top, and add a quarter of a pound of fruit to what +remains from the jelly; stir it well, and boil it thoroughly. The +proportion of fruit added for the jam must always be one quarter. In +making jelly or jam, it is an improvement to add to every five pounds of +currants one pound of raisins.</p> + + +<h3 class="recipe"><a name="Currant_Jam_or_Jelly" id="Currant_Jam_or_Jelly"></a><i>Currant Jam or Jelly.</i></h3> + +<p>Take two pounds of currants and half a pound of raspberries: to every +pound of fruit add three quarters of a pound of good moist sugar. Simmer +them slowly; skim the jam very nicely; when boiled to a sufficient +consistency, put it into jars, and, when cold, cover with brandy paper.</p> + + +<h3 class="recipe"><a name="Black_or_red_Currant_Jelly" id="Black_or_red_Currant_Jelly"></a><i>Black or red Currant Jelly.</i></h3> + +<p>Strip the fruit when full ripe; put it into a stone jar; put the jar, +tied over with white paper, into a saucepan of cold water, and stew it +to boiling on the stove. Strain off the liquor, and to every pint of red +currants weigh out a pound of loaf-sugar, if black, three quarters of a +pound; mix the fruit and the sugar in lumps, and let it rest till the +sugar is nearly dissolved. Then put it in a preserving-pan, and simmer +and skim it till it is quite clear. When it will jelly on a plate, it is +done, and may be put in pots.</p> + + +<h3 class="recipe"><a name="Currant_Juice" id="Currant_Juice"></a><i>Currant Juice.</i></h3> + +<p>Take currants, and squeeze the juice out of them; have some very dry +quart bottles, and hold in each a couple of burning matches. Cork them +up, to keep the smoke confined in them for a few hours, till the juice +is put in them. Fill them to the<span class='pagenum'><a name="Page_268" id="Page_268">[268]</a></span> neck with the currant juice; then +scald them in a copper or pot with hay between. The water must be cold +when the bottles are put in: let them have one boil.</p> + + +<h3 class="recipe"><a name="Another_Currant_Juice" id="Another_Currant_Juice"></a><i>Another way.</i></h3> + +<p>Boil a pint of currant juice with half a pint of clarified sugar; skim +it; add a little lemon to taste, and mix with a quart of seed.</p> + + +<h3 class="recipe"><a name="Currant_Paste" id="Currant_Paste"></a><i>Currant Paste.</i></h3> + +<p>Mash red and white currants; strain them through a linen bag; break in +as much of the strained currants as will make the juice thick enough of +seeds; add some gooseberries boiled in water. Boil the whole till it +jellies; let it stand to cool; then put a pound of sugar to every pint, +and scald it.</p> + + +<h3 class="recipe"><a name="Custard_No_1" id="Custard_No_1"></a><i>Custard.</i> No. 1.</h3> + +<p>One quart of cream, twelve eggs, the whites of four, the rind of one +lemon, boiled in the cream, with a small quantity of nutmeg, and a +bay-leaf, bitter and sweet almonds one ounce each, a little ratafia and +orange-flower water; sweeten to your taste. The cream must be quite cold +before the eggs are added. When mixed, it must just be made to boil, and +then fill your cups.</p> + + +<h3 class="recipe"><a name="Custard_No_2" id="Custard_No_2"></a><i>Custard.</i> No. 2.</h3> + +<p>Take one pint of cream, boil in it a few laurel-leaves, a stick of +cinnamon, and the rind of a lemon; when nearly cold, add the yolks of +seven eggs, well beaten, and six ounces of lump sugar; let it nearly +boil; keep stirring it all the while, and till nearly cold, and add a +little brandy.</p> + + +<h3 class="recipe"><a name="Custard_No_3" id="Custard_No_3"></a><i>Custard.</i> No. 3.</h3> + +<p>A quart of cream, and the yolks of nine eggs, sugared to your taste; if +eggs are scarce, take seven and three whites; it must not quite boil, or +it will curdle; keep it stirred all the time over a slow fire. When it +is nearly cold, add three table-spoonfuls of ratafia; stir till cold, +otherwise it will turn. It is best without any white of eggs.</p> + + +<h3 class="recipe"><a name="Custard_No_4" id="Custard_No_4"></a><i>Custard.</i> No. 4.</h3> + +<p>Take a pint of cream; blanch a few sweet almonds, and beat them fine; +sweeten to your palate. Beat up the yolks of five eggs, stir all +together, one way, over the fire, till it is thick. Add laurel-leaves, +bitter almonds, or ratafia, to give it a flavour; then put it into cups.</p> + + +<h3 class="recipe"><a name="Custard_No_5" id="Custard_No_5"></a><i>Custard.</i> No. 5.</h3> + +<p>Make some rice, nicely boiled, into a good wall round your trifle dish; +strew the rice over with pink comfits; then pour<span class='pagenum'><a name="Page_269" id="Page_269">[269]</a></span> good custard into the +rice frame, and stripe it across with pink and blue comfits alternately.</p> + + +<h3 class="recipe"><a name="Almond_Custard" id="Almond_Custard"></a><i>Almond Custard.</i></h3> + +<p>Blanch and pound fine, with half a gill of rose-water, six ounces of +sweet and half an ounce of bitter almonds; boil a pint of milk; sweeten +it with two ounces and a half of sugar; rub the almonds through a sieve, +with a pint of cream; strain the milk to the yolks of eight eggs, well +beaten—three whites if thought necessary—stir it over a fire till of a +good thickness; when off the fire, stir it till nearly cold to prevent +its curdling.</p> + + +<h3 class="recipe"><a name="To_bottle_Damsons" id="To_bottle_Damsons"></a><i>To bottle Damsons.</i></h3> + +<p>Take ripe fruit; wipe them dry, and pick off the stalks; fill your +bottles with them. The bottles must be very clean and dry. Put the corks +lightly into them, to keep out the steam when simmering: then set them +up to the necks in cold water, and let them simmer a quarter of an hour, +but not boil, or the fruit will crack. Take them out, and let them stand +all night. Next day, cork them tight, rosin the corks, and keep them in +a dry place.</p> + + +<h3 class="recipe"><a name="Damsons_to_dry" id="Damsons_to_dry"></a><i>Damsons, to dry.</i></h3> + +<p>Pick out the finest damsons, and wipe them clean. To every pound of +fruit take half a pound of sugar; wet the damsons with water; and put +them into the sugar with the insides downward. Set them on the fire till +the sugar is melted; let them lie in the sugar till it has thoroughly +penetrated them, heating them once a day. When you take them out, dip +them in hot water, and lay them to dry.</p> + + +<h3 class="recipe"><a name="Damsons_to_preserve_without_Sugar" id="Damsons_to_preserve_without_Sugar"></a><i>Damsons, to preserve without Sugar.</i></h3> + +<p>When the damsons are quite ripe, wipe them separately, and put them into +stone jars. Set them in an oven four or five times after the bread is +drawn. When the skins shrivel they are done enough; if they shrink much, +you must fill up the jar with more fruit, and cover them at last with +melted suet.</p> + + +<h3 class="recipe"><a name="Dripping_to_clarify_for_Crust" id="Dripping_to_clarify_for_Crust"></a><i>Dripping, to clarify for Crust.</i></h3> + +<p>Boil beef dripping in water for a few minutes; let it stand till cold, +when it will come off in a cake. It makes good crust for the kitchen.</p> + + +<h3 class="recipe"><a name="Dumplings" id="Dumplings"></a><i>Dumplings.</i></h3> + +<p>Take of stale bread, suet, and loaf-sugar, half a pound each; make the +whole so fine as to go through a sieve. Mix it with lemon-juice, and add +the rind of a lemon finely grated.<span class='pagenum'><a name="Page_270" id="Page_270">[270]</a></span> Make it up into dumplings, and pour +over them sweet sauce without wine.</p> + + +<h3 class="recipe"><a name="Currant_Dumplings" id="Currant_Dumplings"></a><i>Currant Dumplings.</i></h3> + +<p>A quarter of a pound of apple, a quarter of a pound of currants, three +eggs, some sugar, bitter almonds, lemon or orange peel, and a little +nutmeg. Boil an hour and a half.</p> + + +<h3 class="recipe"><a name="Drop_Dumplings" id="Drop_Dumplings"></a><i>Drop Dumplings.</i></h3> + +<p>To a piece of fresh butter, of the size of an egg, take three spoonfuls +of flour, and three yolks of eggs; stir the butter and eggs well +together; add a little salt and nutmeg, and then put the flour to it. +Drop the batter with a small spoon into boiling water, and let it boil +four or five minutes; pour the water from the dumplings, and eat them +with a ragout, or as a dish by itself.</p> + + +<h3 class="recipe"><a name="Another_Drop_Dumplings" id="Another_Drop_Dumplings"></a><i>Another way.</i></h3> + +<p>Break two eggs into half a pint of milk, and beat them up; mix with +flour, and put a little salt. Set on the fire a saucepan with water, +and, when it boils, drop the batter in with a large spoon, and boil them +quick for five minutes. Take them out carefully with a slice, lay them +on a sieve for a minute to dry, put them into a dish, cut a piece of +butter in thin slices, and stir among them. Send them up as hot as you +can.</p> + + +<h3 class="recipe"><a name="Kitchen_hard_Dumplings" id="Kitchen_hard_Dumplings"></a><i>Kitchen hard Dumplings.</i></h3> + +<p>Mix flour and water with a little salt into a stiff paste. Put in a few +currants for change, and boil them for half an hour. It improves them +much to boil them with beef or pork.</p> + + +<h3 class="recipe"><a name="Yest_Dumplings" id="Yest_Dumplings"></a><i>Yest Dumplings.</i></h3> + +<p>A table-spoonful of yest, three handfuls of flour, mix with water and a +little salt. Boil ten minutes in a deep pot, and cover with water when +they rise. The dough to be made about the size of an apple. The quantity +mentioned above will make a dozen of the proper size.</p> + + +<h3 class="recipe"><a name="Another_Yest_Dumplings" id="Another_Yest_Dumplings"></a><i>Another way.</i></h3> + +<p>Make nice light dough, by putting your flour into a platter; make a +hollow in the middle of it, and pour in a little good small beer warmed, +an egg well beaten, and some warm milk and water. Strew salt upon the +flour, but not upon the mixture in the middle, or it will not do well. +Then make it into as light a dough as you can, and set it before the +fire, covered with a cloth, a couple of hours, to rise. Make it into +large dumplings, and set them before the fire six or seven minutes;<span class='pagenum'><a name="Page_271" id="Page_271">[271]</a></span> +then put them into boiling water with a little milk in it. A quarter of +an hour will do them.</p> + + +<h3 class="recipe"><a name="Eggs" id="Eggs"></a><i>Eggs.</i></h3> + +<p>Eggs left till cold will reheat to the same degree as at first. For +instance, an egg boiled three minutes and left till cold will reheat in +the same time and not be harder. It may be useful to know this when +fresh eggs are scarce.</p> + + +<h3 class="recipe"><a name="Whites_of_Eggs" id="Whites_of_Eggs"></a><i>Whites of Eggs.</i></h3> + +<p>Beat up the whites of twelve eggs with rose-water, some fine grated +lemon-peel, and nutmeg; sweeten to your taste, and well mix the whole. +Boil it in four bladders, tied up in the shape of an egg, till hard; +they will take half an hour. When cold, lay them in a dish; mix half a +pint of good cream, a gill of sack, and half the juice of a Seville +orange; sweeten and mix it well, and pour it over the eggs.</p> + + +<h3 class="recipe"><a name="Another_Whites_of_Eggs" id="Another_Whites_of_Eggs"></a><i>Another way.</i></h3> + +<p>Beat two whites in a plate in a cool place till quite stiff and they +look like snow. Lay it on the lid of a stewpan; put it in a cool oven, +and bake it of a light brown for about ten minutes.</p> + + +<h3 class="recipe"><a name="Figs_to_dry" id="Figs_to_dry"></a><i>Figs, to dry.</i></h3> + +<p>Take figs when thoroughly ripe, pare them very thin, and slit them at +the top. To one pound of fruit put three quarters of a pound of sugar, +and to the sugar a pint of water; boil the syrup at first a little, skim +it very clean, and set it over coals to keep it warm. Have ready some +warm water, and when it boils put in your figs; let them boil till +tender; then take them up by the stalk, and drain them clean from water. +Put them into the syrup over the fire for two or three hours, turning +them frequently; do the same morning and evening, keeping them warm, for +nine days, till you find them begin to candy. Then lay them out upon +glasses. Turn them often the first day, on the next twice only; they +will quickly dry if they are well attended to. A little ambergris or +musk gives the fruit a fine flavour. Peaches and plums may be done the +same way.</p> + + +<h3 class="recipe"><a name="Small_Flowers_to_candy" id="Small_Flowers_to_candy"></a><i>Small Flowers, to candy.</i></h3> + +<p>Take as much fine sugar as you think likely to cover the flowers, and +wet it for a candy. When boiled pretty thick, put in your flowers, and +stir, but be careful not to bruise them. Keep them over the fire, but do +not let them boil till they are pretty dry; then rub the sugar off with +your hands as soon as you can, and take them out.</p> + +<p><span class='pagenum'><a name="Page_272" id="Page_272">[272]</a></span></p> + + +<h3 class="recipe"><a name="Flowers_in_sprigs_to_candy" id="Flowers_in_sprigs_to_candy"></a><i>Flowers in sprigs, to candy.</i></h3> + +<p>Dissolve gum arabic in water, and let it be pretty thin; wet the flowers +in it, and put them in a cloth to dry. When nearly dry, dip them all +over in finely sifted sugar, and hang them up before the fire, or, if it +should be a fine sunshiny day, hang them in the sun till they are +thoroughly dry, and then take them down. The same may be done to +marjoram and mint.</p> + + +<h3 class="recipe"><a name="Dutch_Flummery" id="Dutch_Flummery"></a><i>Dutch Flummery.</i></h3> + +<p>Steep two ounces of isinglass two hours in a pint of boiling water; take +a pint of white wine, the yolks of eight eggs, well beaten, the juice of +four lemons, with the rind of one. Sweeten it to your taste; set it over +the fire, and keep it stirring till it boils.</p> + + +<h3 class="recipe"><a name="Hartshorn_Flummery_No_1" id="Hartshorn_Flummery_No_1"></a><i>Hartshorn Flummery.</i> No. 1.</h3> + +<p>Take half a pound of hartshorn; boil it in four quarts of water, till +reduced to one quarter or less; let it stand all night. Blanch a quarter +of a pound of almonds, and beat them small; melt the jelly, mix with it +the almonds, strained through a thin strainer or hair sieve; then put a +quarter of a pint of cream, a little cinnamon, and a blade of mace; boil +these together, and sweeten it. Put it into china cups, and, when you +use it, turn it out of the cups, and eat it with cream.</p> + + +<h3 class="recipe"><a name="Hartshorn_Flummery_No_2" id="Hartshorn_Flummery_No_2"></a><i>Hartshorn Flummery.</i> No. 2.</h3> + +<p>Put one pound of hartshorn shavings to three quarts of spring water; +boil it very gently over a slow fire till it is reduced to one quart, +then strain it through a fine sieve into a basin; let it stand till +cold; then just melt it, and put to it half a pint of white wine, a pint +of good thick cream, and four spoonfuls of orange-flower water. Scald +the cream, and let it be cold before you mix it with the wine and jelly; +sweeten it with double-refined sugar to your taste, and then beat it all +one way for an hour and a half at least, for, if you are not careful in +thus beating, it will neither mix nor even look to please you. Dip the +moulds first in water, that they may turn out well. Keep the flummery in +cups a day before you use it; when you serve it, stick it with blanched +almonds, cut in thin slices. Calves’ feet may serve instead of hartshorn +shavings.</p> + + +<h3 class="recipe"><a name="Hartshorn_Flummery_No_3" id="Hartshorn_Flummery_No_3"></a><i>Hartshorn Flummery.</i> No. 3.</h3> + +<p>Take one pound of hartshorn shavings, and put to it three quarts of +water; boil it till it is half consumed; then strain and press out the +hartshorn, and set it by to cool. Blanch four ounces of almonds in cold +water, and beat them very fine<span class='pagenum'><a name="Page_273" id="Page_273">[273]</a></span> with a little rose and orange-flower +water. Make the jelly as warm as new milk, and sweeten it to your taste +with the best sugar; put it by degrees to the almonds, and stir it very +well until they are thoroughly mixed. Then wring it through a cloth, put +it into cups, and set it by to jelly. Before you turn them out, dip the +outside in a little warm water to loosen them; stick them with blanched +almonds, cut in thin long pieces. Three ounces of sweet almonds, and one +of apricot or peach kernels, make ratafia flummery. If you have none of +the latter, use bitter almonds.</p> + + +<h3 class="recipe"><a name="Fondues" id="Fondues"></a><i>Fondues.</i></h3> + +<p>Boil a quarter of a pound of crumb of bread in milk; beat it with a +wooden spoon; grate half a pound of Cheshire cheese, add the yolks of +three eggs, and a quarter of a pound of butter; beat all well together. +Beat up three whites of eggs to a thick froth; put this in last, and +beat the whole well together. Bake in two paper cases or a dish, in a +quick oven, for twenty minutes.</p> + + +<h3 class="recipe"><a name="Yorkshire_Fritters" id="Yorkshire_Fritters"></a><i>Yorkshire Fritters.</i></h3> + +<p>To two quarts of flour take two spoonfuls of yest, mixed with a little +warm milk. Let it rise. Take nine eggs, leaving out four whites, and +temper your dough to the consistence of paste. Add currants or apples, +and a little brandy or rose-water. Roll the fritters thin, and fry them +in lard.</p> + + +<h3 class="recipe"><a name="Fruit_to_preserve" id="Fruit_to_preserve"></a><i>Fruit, to preserve.</i></h3> + +<p>Strip the fruit, put it into a stone jar, set the jar in a saucepan of +water, and stew it to boiling on the stove. Strain off the liquor, and +to every pint allow a pound of loaf sugar. Mix the fruit and the sugar +in lumps in a stone vessel, but not till the sugar is nearly dissolved: +then put it in a preserving-pan, and simmer and strain it till it is +quite clear. When it will jelly on a plate, it is done, and may be put +into pots.</p> + + +<h3 class="recipe"><a name="Fruit_to_preserve_green" id="Fruit_to_preserve_green"></a><i>Fruit, to preserve green.</i></h3> + +<p>Take green pippins, pears, plums, apricots, or peaches; put them into a +preserving-pan; cover them with vine-leaves, and then with clear spring +water. Put on the cover of the pan, and set them over a very clear fire; +take them off as soon as they begin to simmer, and take them carefully +out with a slice. Then peel and preserve them as other fruit.</p> + + +<h3 class="recipe"><a name="Fruit_of_all_sorts_to_scald" id="Fruit_of_all_sorts_to_scald"></a><i>Fruit of all sorts, to scald.</i></h3> + +<p>Put your fruit into scalding water, sufficient nearly to cover it; set +it over a slow fire, and keep it in a scald till tender,<span class='pagenum'><a name="Page_274" id="Page_274">[274]</a></span> turning the +fruit where the water does not cover. When it is very tender, lay paper +close to it, and let it stand till it is cold. Then, to a pound of fruit +put half a pound of sugar, and let it boil, but not too fast, till it +looks clear. All fruit must be done whole, excepting pippins, and they +are best in halves or quarters, with a little orange-peel and the juice +of lemon.</p> + + +<h3 class="recipe"><a name="Gingerbread_No_1" id="Gingerbread_No_1"></a><i>Gingerbread.</i> No. 1.</h3> + +<p>To a pound and a half of flour add one pound of treacle, almost as much +sugar, an ounce of beaten ginger, two ounces of caraway seeds, four +ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut +your sweetmeats, mix all, and bake it in large cakes, or tin plates.</p> + + +<h3 class="recipe"><a name="Gingerbread_No_2" id="Gingerbread_No_2"></a><i>Gingerbread.</i> No. 2.</h3> + +<p>Into one pound and a half of flour work three quarters of a pound of +butter; add three quarters of a pound of treacle, two ounces of sugar, +half an ounce of ginger, a little orange-peel beaten and sifted. Some +take a pound and a quarter of treacle and two ounces of ginger.</p> + + +<h3 class="recipe"><a name="Gingerbread_No_3" id="Gingerbread_No_3"></a><i>Gingerbread.</i> No. 3.</h3> + +<p>Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of +powdered ginger, half a spoonful of allspice, and the same of pearl-ash, +two ounces of preserved orange, the same of lemon-peel, and half a pound +of butter; mix these ingredients well together, and make it into a stiff +paste with treacle, as stiff as you would make paste for a tart; then +put it before the fire to rise for one hour, after which you may roll it +out, and cut it into cakes, or mould it, as you like.</p> + + +<h3 class="recipe"><a name="Gingerbread_No_4" id="Gingerbread_No_4"></a><i>Gingerbread.</i> No. 4.</h3> + +<p>Take a pound of treacle and half a pound of butter; melt them together +over a fire; have ready a pound and a half of flour well dried, into +which put at least half an ounce of ginger well beaten and sifted, as +many coriander seeds, half a pound of sugar, a little brandy, and some +candied orange-peel; then mix the warm treacle and butter with the +flour; make it into flat cakes, and bake it upon tins.</p> + + +<h3 class="recipe"><a name="Gingerbread_No_5" id="Gingerbread_No_5"></a><i>Gingerbread.</i> No. 5.</h3> + +<p>Two pounds of flour well dried, one pound of treacle, one pound of +sugar, one nutmeg, four ounces of sweetmeats, one ounce of beaten +ginger, one pound of fresh butter, melted with the treacle, and poured +hot upon the other ingredients; make<span class='pagenum'><a name="Page_275" id="Page_275">[275]</a></span> it into a paste, and let it lie +till quite cold; then roll it out, and bake it in a slow oven.</p> + + +<h3 class="recipe"><a name="Gingerbread_No_6" id="Gingerbread_No_6"></a><i>Gingerbread.</i> No. 6.</h3> + +<p>One pound of treacle, the same weight of flour, butter and sugar of each +a quarter of a pound, ginger and candied lemon-peel of each half an +ounce. Rub the butter, ginger, and sugar, well together, before you put +in the treacle.</p> + + +<h3 class="recipe"><a name="Thick_Gingerbread" id="Thick_Gingerbread"></a><i>Thick Gingerbread.</i></h3> + +<p>To a pound and a half of flour take one pound of treacle, almost as much +sugar, an ounce of beaten ginger, two ounces of caraway seed, four +ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut +the sweetmeats; well mix the whole; and bake in large cakes on tin +plates.</p> + + +<h3 class="recipe"><a name="Gingerbread_Cakes_or_Nuts" id="Gingerbread_Cakes_or_Nuts"></a><i>Gingerbread Cakes or Nuts.</i></h3> + +<p>Melt half a pound of butter, and put to it half a pound of treacle, two +spoonfuls of brandy, and six ounces of coarse brown sugar. Mix all these +together in a saucepan, and let the whole be milk warm; then put it to a +pound and a quarter of flour, half an ounce of ginger, some orange-peel +finely grated, and as much candied orange as you like.</p> + + +<h3 class="recipe"><a name="Gingerbread_Nuts" id="Gingerbread_Nuts"></a><i>Gingerbread Nuts.</i></h3> + +<p>A quarter of a pound of treacle, the same of flour, one ounce of butter, +a little brown sugar, and some ginger. Mix all together, and bake the +nuts on tins. Sweetmeat is a great addition.</p> + + +<h3 class="recipe"><a name="Gooseberries_to_bottle" id="Gooseberries_to_bottle"></a><i>Gooseberries, to bottle.</i></h3> + +<p>Pick them in dry weather before they are too large; cut them at both +ends with scissars, that they may not be broken; put them into very dry +bottles, and fill them up to the neck with cold spring water. Put the +bottles up to their necks in water, in a large fish-kettle, set it on +the fire, and scald them. Take it off immediately when you perceive the +gooseberries change colour. Next day, if the bottles require filling, +have ready some cold spring water which has been boiled, and fill half +way up the neck of the bottles; then pour in a little sweet oil, just +sufficient to cover the water at the top of the bottle, and tie them +over with a bladder.</p> + + +<h3 class="recipe"><a name="Gooseberries_in_Jelly" id="Gooseberries_in_Jelly"></a><i>Gooseberries in Jelly.</i></h3> + +<p>Make as much thick syrup as will cover the quantity of gooseberries you +intend to do; boil and skim it clear: set it by till almost cold. Have +ready some green hairy gooseber<span class='pagenum'><a name="Page_276" id="Page_276">[276]</a></span>ries, not quite ripe, and the skins of +which are still rather hard; cut off the remains of the flower at one +end, leaving the little stalk on at the other; with a small penknife +slit down the side, and with the point of the knife carefully remove the +seeds, leaving the pulp. Put the gooseberries into the syrup when +lukewarm; set it on the fire, shake it frequently, but do not let it +boil. Take it off, and let the gooseberries stand all night: with a +spoon push them under the syrup, or cover them with white paper. Next +day set them on the fire, scald them again, but they must not boil, and +shake them as before. Proceed in the same manner a third time. The jelly +to put them in must be made thus: Take three pints of the sharpest +gooseberries you can get—they must be of the white sort—to one pint of +water; and the quantity you make of this jelly must of course be +proportioned to that of the fruit. Boil them half an hour, till all the +flavour of the fruit is extracted; strain off the liquor; let it settle, +pour off the clear, and to each pint add one pound of double-refined +sugar. Boil it till it jellies, which you may see by putting a little +into a spoon or cup. Put a little of the jelly at the bottom of the pot +to prevent the gooseberries from sinking to the bottom; when it is set, +put in the rest of the gooseberries and jelly. When cold, cover with +brandy paper.</p> + + +<h3 class="recipe"><a name="Gooseberries_to_preserve" id="Gooseberries_to_preserve"></a><i>Gooseberries, to preserve.</i></h3> + +<p>Pick the white gooseberries, stamp and strain them; then take the +largest of them when they just begin to turn; stone them, and to half a +pound of gooseberries put a pound of the finest sugar, and beat it very +fine. Take half a pound of the juice which you have strained; let it +stand to settle clear; and set it, with six spoonfuls of water, on a +quick fire; boil it as fast as you can; when you see the sugar, as it +boils, look clear, they are enough; which will be in less than a quarter +of an hour. Put them in glasses or pots, and paper them close. Next day, +if they are not jellied hard enough, set them for a day or two in a hot +stove, or in some warm place, but not in the sun; and, when jellied, put +the papers close to them after being wetted and dried with a cloth.</p> + + +<h3 class="recipe"><a name="Another_Gooseberries_to_preserve" id="Another_Gooseberries_to_preserve"></a><i>Another way.</i></h3> + +<p>Stone your gooseberries, and as you stone them put them into water: then +weigh them, and to eight ounces of gooseberries take twelve ounces of +double-refined sugar. Put as much water as will make it a pretty thick +syrup, and when boiled and skimmed let it cool a little; then put the +gooseberries into the syrup, and boil them quick, till they look clear. +Take them out one by one, and put them into glass bottles;<span class='pagenum'><a name="Page_277" id="Page_277">[277]</a></span> then heat +the syrup a little, strain it through muslin, pour it on the fruit, and +it will jelly when cold.</p> + + +<h3 class="recipe"><a name="Gooseberry_Paste" id="Gooseberry_Paste"></a><i>Gooseberry Paste.</i></h3> + +<p>Pick off the eyes of the gooseberries, and put them in water scarcely +sufficient to cover them; let them boil, and rub them through a sieve. +Boil up a candy of sugar; put in your paste, and just scald it a little. +Add one pound of sugar to a pint of the paste, and put into pots to dry +in the stove: when candied over, turn them out on glasses.</p> + + +<h3 class="recipe"><a name="Grapes_to_dry" id="Grapes_to_dry"></a><i>Grapes, to dry.</i></h3> + +<p>Scald bunches of grapes in water till they will peel; when they are +peeled and stoned, put them into fresh cold water, cover them up close, +and set them over the fire till they begin to green. Then take them out +of the water and put them to the syrup; after it has been well skimmed. +Cut a paper that will exactly fit the skillet, and let it rest upon the +syrup. Cover the skillet, and set it over a slow fire, till the grapes +look green; put them into a thicker syrup, and, when they are as green +as you wish them to be, take them out of the syrup, and let them dry in +the stove in bunches.</p> + + +<h3 class="recipe"><a name="Grapes_to_preserve" id="Grapes_to_preserve"></a><i>Grapes, to preserve.</i></h3> + +<p>Stone your grapes, and peel off the skin; cover them and no more with +codling jelly, and let them boil fast up: then take them off the fire, +let them stand until they are cold, and boil them again till they become +green. Put a pound of sugar to a pint of the grapes, and let them boil +fast till they jelly.</p> + + +<h3 class="recipe"><a name="Greengages_to_preserve" id="Greengages_to_preserve"></a><i>Greengages, to preserve.</i></h3> + +<p>Gather the plums before they are too ripe, and take as much pump water +as will cover them. Put to the water a quarter of a pound of +double-refined sugar, boil it, and let it stand to be cold. Prick the +greengages with a large needle in four places to the stone; wrap each of +them lightly in a vine-leaf, and set them over a slow fire to green. Do +so for three days running; on the last day, put in a spoonful of old +verjuice or lemon-juice, and a small lump of alum. Next day draw them, +and, after taking off the vine-leaves, put them in a thick syrup, first +boiled and cleared. Finish them by degrees, by heating them a little +every day till they look clear.</p> + + +<h3 class="recipe"><a name="Another_Greengages_to_preserve" id="Another_Greengages_to_preserve"></a><i>Another way.</i></h3> + +<p>Stone and split the fruit without taking off the skin. Weigh an equal +quantity of sugar and fruit, and strew part of the<span class='pagenum'><a name="Page_278" id="Page_278">[278]</a></span> sugar over the +greengages, having first laid them on dishes, with the hollow part +uppermost. Take the kernels from the stones, peel and blanch them. The +next day, pour off the syrup from the fruit, and boil it very gently +with the other sugar eight minutes. Skim it, and add the fruit and +kernels. Simmer the whole till quite clear, taking off any scum that +rises. Put the fruit, one by one, into small pots, and pour the syrup +and kernels to it.</p> + + +<h3 class="recipe"><a name="Hartshorn_Jelly" id="Hartshorn_Jelly"></a><i>Hartshorn Jelly.</i></h3> + +<p>Boil one pound of hartshorn shavings over a very gentle fire, in two +quarts of water, till it is reduced to one quart; let it settle, and +strain it off. Put to this liquor the whites of eight or nine eggs, and +four or five of their shells, broken very fine, the whites well beaten, +the juice of seven or eight lemons, or part oranges; sweeten with the +best sugar, and add above a pint of Rhenish or Lisbon wine. Mix all +these well together, and boil over a quick fire, stirring all the time +with a whisk. As soon as it boils up, strain it through a flannel bag, +throwing it backward and forward till it is perfectly clear. Boil +lemon-peel in it to flavour it. The last time of passing it through the +bag, let it drip into the moulds or glasses.</p> + + +<h3 class="recipe"><a name="Hedgehog" id="Hedgehog"></a><i>Hedgehog.</i></h3> + +<p>Blanch two quarts of the best almonds in cold water; beat them very fine +in a mortar, with a little canary wine and orange-flower water; make +them into a stiff paste; then beat in the yolks of twelve eggs, leaving +out five whites; add a pint of good cream; sweeten to your taste, and +put in half a pound of good butter melted. Set it on a slow fire, and +keep it constantly stirring till it is stiff enough. Make it up into the +form of a hedgehog; stick it full of blanched almonds, slit and stuck up +like the bristles; put it in a dish, and make hartshorn jelly, and put +to it, or cold cream, sweetened with a glass of white wine, and the +juice of a Seville orange; plump two currants for the eyes.</p> + + +<h3 class="recipe"><a name="Ice_and_Cream" id="Ice_and_Cream"></a><i>Ice and Cream.</i></h3> + +<p>Mix a little cream and new milk together in a dish; put in runnet, as +for cheesecakes; stir it together. Pour in some canary wine and sugar. +Then put the whites of three eggs and a little rose-water to a pint of +cream; whip it up to a froth with a whisk, and, as it rises, put it upon +the runnet and milk. Lay in here and there bunches of preserved +barberries, raspberry jam, or any thing of that sort you please. Whip up +more froth, and put over the whole.</p> + +<p><span class='pagenum'><a name="Page_279" id="Page_279">[279]</a></span></p> + + +<h3 class="recipe"><a name="Lemon_Ice" id="Lemon_Ice"></a><i>Lemon Ice.</i></h3> + +<p>Grate the peel of two lemons on sugar, and put it into a bowl, with the +juice of four lemons squeezed, and well stir it about; then sweeten it +with clarified sugar to your taste, and add to it three spoonfuls of +water. Throw over a little salt on the ice; put the ice in the bottom of +the pail; put the ice-pot on it, and cover it also with ice. Turn the +pot continually, and in about a minute or two open it, and continue to +stir it till it is frozen enough; after this stir every now and then.</p> + + +<h3 class="recipe"><a name="Iceing_for_Cakes" id="Iceing_for_Cakes"></a><i>Iceing for Cakes.</i></h3> + +<p>Beat the white of an egg to a strong froth; put in by degrees four +ounces of fine sugar, beaten and sifted very fine, with as much gum as +will lie on a sixpence. Beat it up for half an hour, and lay it over +your cakes the thickness of a straw.</p> + + +<h3 class="recipe"><a name="Another_Iceing_for_Cakes" id="Another_Iceing_for_Cakes"></a><i>Another.</i></h3> + +<p>Take the whites of four eggs and a pound of double-refined sugar, +pounded and sifted; beat the eggs a little; put the sugar in, and whip +it as fast as possible; then wash your cake with rose-water, and lay the +iceing on; set it in the oven with the lid down till it is hard.</p> + + +<h3 class="recipe"><a name="Jaunemange" id="Jaunemange"></a><i>Jaunemange.</i></h3> + +<p>Steep two ounces of isinglass for an hour in a pint of boiling water; +put to it three quarters of a pint of white wine, the juice of two +oranges and one lemon, the peel of a lemon cut very fine, and the yolks +of eight eggs. Sweeten and boil it all together; strain it in a mould, +and, when cold, turn it out. Make it the day before you use it.</p> + + +<h3 class="recipe"><a name="Another_Jaunemange" id="Another_Jaunemange"></a><i>Another way.</i></h3> + +<p>One ounce of isinglass, dissolved in a good half pint of water, the +juice of two small lemons, the peel of half a lemon, the yolks of four +eggs, well beaten, half a pound of sugar, half a pint of white wine: mix +these carefully together, and stir them into the isinglass jelly over +the fire. Let it simmer a few minutes; when a little cool, pour it into +your moulds, taking care to wet them first; turn it out the next day.</p> + + +<h3 class="recipe"><a name="Coloured_Jelly" id="Coloured_Jelly"></a><i>Coloured Jelly, to mix with or garnish other Jelly.</i></h3> + +<p>Pare four lemons as thin as possible; put the rinds into a pint and a +half of water; let them lie twelve hours: then squeeze the lemons; put +the water and juice together; add three quarters of a pound of the best +sugar, but if the lemons are large, it will require more sugar. When the +sugar is quite<span class='pagenum'><a name="Page_280" id="Page_280">[280]</a></span> melted, beat up the whites of six new-laid eggs to a +froth; mix all together, and strain it through a hair sieve into a +saucepan; set it on a slow fire, and keep it stirred till it is near +boiling and grows thick. Then take it off, and keep stirring it the same +way till it cools. The colouring is to be steeped in a cup of water, and +then strained into the other ingredients. Care must be taken to stir it +always one way. The eggs are the last thing put in; the whole must be +well mixed with a whisk till thoroughly incorporated.</p> + + +<h3 class="recipe"><a name="Gloucester_Jelly" id="Gloucester_Jelly"></a><i>Gloucester Jelly.</i></h3> + +<p>Of rice, sago, pearl barley, candied eringo root, of each one ounce; add +two quarts of water; simmer it over the fire till it is reduced to one +quart; strain it. This will produce a strong jelly; a little to be +dissolved in white wine or warm milk, and to be taken three or four +times a day.</p> + + +<h3 class="recipe"><a name="Another_Gloucester_Jelly" id="Another_Gloucester_Jelly"></a><i>Another way.</i></h3> + +<p>Pearl barley, whole rice, sago, and candied eringo root, of each one +ounce, and half an ounce of hartshorn shavings, put into two quarts of +spring water; simmer very gently till reduced to one quart, and then rub +it through a fine sieve. Half a coffee-cup to be taken with an equal +quantity of milk in a morning fasting, and lie an hour after it, and to +be taken twice more in the day. You may then put a small quantity of +wine or brandy instead of milk.</p> + + +<h3 class="recipe"><a name="Lemon_Jelly" id="Lemon_Jelly"></a><i>Lemon Jelly.</i></h3> + +<p>Put the juice of four lemons, and the rind pared as thin as possible, +into a pint of spring water, and let it stand for half an hour. Take the +whites of five eggs; sweeten, and strain through a flannel bag. Set it +over a slow fire, and stir it one way till it begins to thicken. You may +then put it in glasses or dishes, and colour with turmeric.</p> + + +<h3 class="recipe"><a name="Nourishing_Jelly" id="Nourishing_Jelly"></a><i>Nourishing Jelly.</i></h3> + +<p>Dissolve two ounces of isinglass in a quart of port wine, with some +cinnamon and sugar: sweeten to your taste with the best white sugar. It +must not be suffered to boil, and will take two or three hours to +dissolve, as the fire must be very slow: stir it often to prevent its +boiling. It must be taken cold.</p> + + +<h3 class="recipe"><a name="Orange_Jelly_No_1" id="Orange_Jelly_No_1"></a><i>Orange Jelly.</i> No. 1.</h3> + +<p>Squeeze the juice of nine or ten China oranges and one Seville orange +through a sieve into an earthen pan, adding a<span class='pagenum'><a name="Page_281" id="Page_281">[281]</a></span> quarter of a pound of +double-refined sugar. Take an ounce and a half, good weight, of the best +isinglass, the peel of seven of the oranges grated, and the bitter +squeezed out through a towel; boil this peel in the isinglass, which +must be put over the fire in about a pint of water just to melt it. Stir +it all the time it is on the fire; strain and pour it to the juice of +the oranges, which boil together for about ten minutes. When you take it +off, strain it again, and put it into moulds.</p> + + +<h3 class="recipe"><a name="Orange_Jelly_No_2" id="Orange_Jelly_No_2"></a><i>Orange Jelly.</i> No. 2.</h3> + +<p>Set on the fire one ounce of isinglass in a quarter of a pint of warm +water till it is entirely dissolved. Take the juice of nine oranges; +strain off clear half a pint of mountain wine, sweetened with lump sugar +to your taste, and colour it with a very little cochineal. Boil all +together for a few minutes, and strain it through a flannel bag, till it +is quite clear: pour it to the peels, and let it stand till it is a +stiff jelly.</p> + + +<h3 class="recipe"><a name="Orange_Jelly_No_3" id="Orange_Jelly_No_3"></a><i>Orange Jelly.</i> No. 3.</h3> + +<p>One ounce of isinglass, dissolved in a pint of water, the juice of six +China oranges, a bit of the rind, pared thin, sweetened to the taste, +scalded, and strained. You may scoop the rind and fill the oranges, and, +when cold, halve or quarter them.</p> + + +<h3 class="recipe"><a name="Restorative_Jelly" id="Restorative_Jelly"></a><i>Restorative Jelly.</i></h3> + +<p>Take two pounds of knuckle of veal and a pound and a half of lean beef; +set it over the fire with four pints of water; cover it close, and stew +it till reduced to half. While stewing, put in half an ounce of fine +isinglass, picked small, a little salt, and mace. Strain it off clear, +and when cold take off every particle of fat. Warm it in hot water, and +not in a pan. Take a tea-cupful twice a day.</p> + + +<h3 class="recipe"><a name="Strawberry_Jelly" id="Strawberry_Jelly"></a><i>Strawberry Jelly.</i></h3> + +<p>Boil two ounces of isinglass in a quarter of a pint of water over a +gentle fire, and skim it well. Mash a quart of scarlet strawberries in +an earthen pan with a wooden spoon; then put in the isinglass, some +powdered sugar, and the juice of a good lemon—this quantity is for six +small moulds; if you do not find it enough, add a little more water; +then run it through a tamis, changing it two or three times.</p> + + +<h3 class="recipe"><a name="Wine_Jelly" id="Wine_Jelly"></a><i>Wine Jelly.</i></h3> + +<p>On two ounces of isinglass and one ounce of hartshorn shavings pour one +pint of boiling water; let it stand a quarter of an hour covered close; +then add two quarts of water, and<span class='pagenum'><a name="Page_282" id="Page_282">[282]</a></span> boil it well till the isinglass is +dissolved; add a pint of dry wine, sugar to your taste, four lemons, and +the whites of seven eggs well beaten. Boil it quick, and keep it +stirring all the time; then pour it through a jelly-bag, and strain it +two or three times till quite clear.</p> + + +<h3 class="recipe"><a name="Lemons_or_Seville_Oranges" id="Lemons_or_Seville_Oranges"></a><i>Lemons or Seville Oranges, to preserve.</i></h3> + +<p>Take fine large lemons or Seville oranges; rasp the outside skin very +fine and thin; put them in cold water, and let them lie all night. Put +them in fresh water, and set them on the fire in plenty of water, and, +when they have had two or three boils, take them off, and let them lie +all night in cold water. Then put them into fresh water, and let them +boil till they are so tender that you can run a straw through them. If +you think the bitterness not sufficiently out, put them again into cold +water, and let them lie all night. Lemons need not soak so long as +oranges. To four oranges or lemons put two pounds of the best sugar and +a pint of water; boil and skim it clear, and when it is cold put in the +oranges, and let them lie four or five days in cold syrup; then give +them a boil every day till they look clear. Make some pippin or codlin +jelly thus: to a pint of either put one pound of sugar, and let it boil +till it jellies; then heat the oranges, and put them to the jelly and +half their syrup; boil them very fast a quarter of an hour, and, just +before you take them off the fire, put in the juice of two or three +lemons; put them in pots or porringers, that will hold them single, and +that will admit jelly enough. To four oranges or lemons, put a pound and +a half of jelly and the same quantity of syrup, but boiled together, as +directed for the oranges. Malaga lemons are the best; they are done in +the same manner as the oranges, only that they do not require so much +soaking.</p> + + +<h3 class="recipe"><a name="Lemon_Caudle" id="Lemon_Caudle"></a><i>Lemon Caudle.</i></h3> + +<p>Take a pint of water, the juice of two lemons, the rind of half a lemon +pared as thin as possible from the white, a blade of mace, and some +bread shred very small; sweeten to your taste. Set the whole on the fire +to boil; when boiled enough, which you will perceive by the bread being +soft, beat three or four eggs well together till they are as thin as +water; then take a little out of the skillet and put to the eggs, and so +proceed till the eggs are hot; then put them to the rest, stirring well +to prevent curdling.</p> + + +<h3 class="recipe"><a name="Lemon_or_Chocolate_Drops" id="Lemon_or_Chocolate_Drops"></a><i>Lemon or Chocolate Drops.</i></h3> + +<p>Take half a pound of fine-sifted double-refined sugar; grate into it the +yellow rind of a fair large lemon; whip the white<span class='pagenum'><a name="Page_283" id="Page_283">[283]</a></span> of an egg to a froth, +with which wet the sugar till it is as stiff as good working paste. Drop +it as you like on paper, with a little sugar first sifted on it; bake in +a very slow oven.</p> + +<p>For chocolate drops, grate about an ounce of chocolate as you did of +lemon-peel, which must then be left out.</p> + + +<h3 class="recipe"><a name="Lemon_Puffs" id="Lemon_Puffs"></a><i>Lemon Puffs.</i></h3> + +<p>Into half a pound of double-refined sugar, beat fine and sifted, grate +the yellow rind of a large lemon. Whip up the white of an egg to a +froth, and wet it with the froth, till it is as stiff as a good working +paste. Lay the puffs on papers, and bake them in a very slow oven.</p> + + +<h3 class="recipe"><a name="Lemon_Tart" id="Lemon_Tart"></a><i>Lemon Tart.</i></h3> + +<p>A quarter of a pound of almonds blanched and beaten with a little sweet +cream; put in half a pound of sugar, the yolks only of eight eggs, half +a pound of butter, the peel of two lemons grated. Beat all together fine +in a mortar; lay puff paste about the dish; bake it half an hour.</p> + + +<h3 class="recipe"><a name="Lemon_Solid" id="Lemon_Solid"></a><i>Lemon Solid.</i></h3> + +<p>Put the juice of a lemon, with the rind grated, into a dish: sweeten it +to your taste; boil a quart of cream till it is reduced to three half +pints; pour it upon the lemon, and let it stand to cool. It should be +made the day before it is used.</p> + + +<h3 class="recipe"><a name="Syrup_of_Lemons" id="Syrup_of_Lemons"></a><i>Syrup of Lemons.</i></h3> + +<p>To three pounds of the best sugar finely beaten put one pint of lemon +juice, set by to settle, and then poured off clear: put it in a silver +tankard, and set that in a pot of boiling water. Let this boil till the +sugar is quite dissolved, and when cold bottle it; take care that in the +boiling not the least water gets in. Skim off any little scum that +rises.</p> + + +<h3 class="recipe"><a name="Macaroons" id="Macaroons"></a><i>Macaroons.</i></h3> + +<p>Take half a pound of almonds, blanched and pounded, and half a pound of +finely pounded lump sugar. Beat up the whites of two eggs to a froth; +mix the sugar and almonds together; add the eggs by degrees; and, when +they are well mixed, drop a spoonful on wafer-paper. They must be baked +as soon as made in a slow oven.</p> + + +<h3 class="recipe"><a name="Citron_Marmalade" id="Citron_Marmalade"></a><i>Citron Marmalade.</i></h3> + +<p>Boil the citron very tender, cutting off all the yellow rind; beat the +white very well in a wooden bowl; shred the rind,<span class='pagenum'><a name="Page_284" id="Page_284">[284]</a></span> and to a pound of +pulp and rind take a pound and a half of sugar, and half a pint of +water. When it boils, put in the citron, and boil it very fast till it +is clear; put in half a pint of pippin jelly, and boil it till it +jellies very well; then add the lemon-juice, and put it into your pots +or glasses.</p> + + +<h3 class="recipe"><a name="Cherry_Marmalade" id="Cherry_Marmalade"></a><i>Cherry Marmalade.</i></h3> + +<p>Take eight pounds of cherries, not too ripe; stone them; take two pounds +of sugar beaten, and the juice of four quarts of currants, red and +white. Put the cherries into a pan, with half a pound of the sugar, over +a very hot fire; shake them frequently; when there is a good deal of +liquor, put in the rest of the sugar, skimming it well and boiling it as +fast as possible, till your syrup is almost wasted; then put in your +currant juice, and let it boil quick till it jellies; keep stirring it +with care; then put it in pots.</p> + + +<h3 class="recipe"><a name="Another_Cherry_Marmalade" id="Another_Cherry_Marmalade"></a><i>Another way.</i></h3> + +<p>Take five pounds of cherries stoned and two pounds of loaf sugar; shred +your cherries, wet your sugar with the juice that runs from them, then +put the cherries into the sugar, and boil them pretty fast, till they +become a marmalade. When cold, put it into glasses for use.</p> + + +<h3 class="recipe"><a name="Orange_Marmalade_No_1" id="Orange_Marmalade_No_1"></a><i>Orange Marmalade.</i> No. 1.</h3> + +<p>Pare your oranges very thin, and lay them in water two or three days, +changing the water twice a day; then take them out, and dry them with a +linen cloth. Take their weight in sugar beat fine; cut the oranges in +halves, take out the pulp, pick out the seeds, and take off the skins +carefully. Boil the rinds very tender in a linen cloth; cut them in +strips whilst hot, and lay them in the pan in which you design to boil +the marmalade. Put a layer of sugar, and a layer of orange rinds, +alternately, till all are in; let them stand till the sugar is quite +dissolved; add the juice of a lemon; set them on a stove, and let them +boil fast till nearly done; then put in the pulp, and boil them again +till quite done. Take them off, and add the juice of a lemon; let them +stand in pots for a few days, and they will be fit for eating.</p> + +<p>Lemon marmalade may be done in the same way, only with a much greater +quantity of sugar, or sugar mixed with sugar-candy.</p> + + +<h3 class="recipe"><a name="Orange_Marmalade_No_2" id="Orange_Marmalade_No_2"></a><i>Orange Marmalade.</i> No. 2.</h3> + +<p>Take six dozen Seville oranges; pare thin three dozen, the other three +rasp thin, and keep the parings and raspings separate. Cut all the six +dozen in halves; squeeze out the juice,<span class='pagenum'><a name="Page_285" id="Page_285">[285]</a></span> but not too hard; scoop out the +pulp with a tea-spoon; pick out the seeds, and keep the pulp. Boil the +skins, changing the water two or three times, to take off the +bitterness, till they are tender enough for a straw to pierce them. When +they are boiled, scoop out and throw away the stringy part; boil the +parings three times in different waters; beat the boiled skins very fine +in a marble mortar; beat the boiled rinds in the same manner. The pulp, +skin, rinds, and juice, must be all weighed, but not yet mixed; for each +pound in the whole take one pound of loaf sugar, which must first be +mixed with a little water, boiled alone, well skimmed, and thoroughly +cleared. The pulp, skins, and juice, must then be put into this syrup, +well mixed, and boiled together for about half an hour; after which put +in the rasped rinds, beaten as above directed, and boil all together for +a short time. Put the marmalade into small pots, and cover with brandy +paper.</p> + + +<h3 class="recipe"><a name="Orange_Marmalade_No_3" id="Orange_Marmalade_No_3"></a><i>Orange Marmalade.</i> No. 3.</h3> + +<p>Take a dozen of Seville oranges and their weight in sugar finely +powdered. Pare the oranges as thin as possible; the first peel is not +used in marmalade; it is better to grate off the outer peel and put them +in water. Let them lie two or three days, changing the water every day; +then cut the oranges in quarters, and take out all the pulp; boil the +peels in several waters, till they are quite tender and not bitter. Then +put to the sugar half a pint of water, and boil it to a syrup, till it +draws as fine as a hair; put in the peels sliced very thin, and boil +them gently about a quarter of an hour. While the peels are boiling, +pick out all the seeds and skins from the pulp; then put the pulp to the +orange-peel; let it boil till it is clear; put a little in a saucer, and +when it jellies it is done enough.</p> + + +<h3 class="recipe"><a name="Scotch_Orange_Marmalade" id="Scotch_Orange_Marmalade"></a><i>Scotch Orange Marmalade.</i></h3> + +<p>Weigh the oranges, and take an equal weight of sugar; wipe the fruit +with a wet cloth; grate them, cut them across, and squeeze them through +a hair sieve. Boil the skins tender, so that the head of a pin will +easily pierce them; take them off the fire, squeeze out the water, +scrape the pulp from them, cut the skins into very thin chips, and let +them boil until they are very transparent. Then put in the juice and so +much of the gratings as you choose; let it all boil together till it +will jelly, which you will know by letting a little of it cool in a +saucer.</p> + + +<h3 class="recipe"><a name="Red_Quince_Marmalade_No_1" id="Red_Quince_Marmalade_No_1"></a><i>Red Quince Marmalade.</i> No. 1.</h3> + +<p>Take one pound and a half of quinces, two pounds of sugar, a pint of +water, and a quarter of a pint of the juice of quinces;<span class='pagenum'><a name="Page_286" id="Page_286">[286]</a></span> boil it tender, +and skim it well. When done enough, put into it a quarter of a pint of +the juice of barberries. Skim it clear as long as any thing rises.</p> + + +<h3 class="recipe"><a name="Red_Quince_Marmalade_No_2" id="Red_Quince_Marmalade_No_2"></a><i>Red Quince Marmalade.</i> No. 2.</h3> + +<p>Scald as many fine large quinces as you would use, and grate as many +small ones as will make a quart of juice, or according to the quantity +you want. Let this settle; after you have pressed it through a coarse +cloth, strain it through a jelly-bag, that what you use may be perfectly +clear. To every pint of this liquor put a pound and a half of sugar, and +a pound and a half of the scalded quinces, which must be pared and cored +before they are weighed. Set it at first on a pretty brisk fire; when it +begins to boil, slacken the fire; and when it begins to turn red cover +it close. As soon as it is of a fine bright red, take it off, as it +turns of a blackish muddy colour in a moment if not carefully watched. A +small bit of cochineal, tied up in a bit of rag and boiled with it, +gives it a beautiful colour. Before you have finished boiling, add +barberry juice, to your judgment, which improves the flavour.</p> + + +<h3 class="recipe"><a name="Red_Quince_Marmalade_No_3" id="Red_Quince_Marmalade_No_3"></a><i>Red Quince Marmalade.</i> No. 3.</h3> + +<p>Pare the quinces, quarter them, and cut out all the hard part; to a +pound of quinces put a pound and a half of sugar and half a pound of the +juice of barberries, boiled with water, as you do jelly or other fruit, +boiling it very fast, and break it very small; when it is all to pieces +and jellied, it is enough. If you wish the marmalade to be of a green +colour, put a few black bullaces to the barberries when you make the +jelly.</p> + + +<h3 class="recipe"><a name="White_Quince_Marmalade" id="White_Quince_Marmalade"></a><i>White Quince Marmalade.</i></h3> + +<p>Pare and quarter the quinces, and put as much water as will cover them; +boil them all to pieces to make jelly, and run it through a jelly-bag. +Take a pound of quinces, quarter them, and cut out all the hard parts; +pare them, and to a pound of fruit put a pound and a half of finely +beaten sugar and half a pint of water. Let it boil till very clear; keep +stirring it, and it will break as you wish it. When the sugar is boiled +very thick, almost to a candy, put in half a pint of jelly, and let it +boil very fast till it becomes a jelly. Take it off the fire, and put in +juice of lemon; skim it well, and put it into pots or glasses.</p> + + +<h3 class="recipe"><a name="Marchpane" id="Marchpane"></a><i>Marchpane.</i></h3> + +<p>Blanch one pound of almonds as white as you can; take three quarters of +a pound of fine white sugar well pounded; beat them up together with a +little rose-water, to prevent<span class='pagenum'><a name="Page_287" id="Page_287">[287]</a></span> the almonds from oiling. Take out the +mixture, work it like paste, make it into cakes, lay them on wafers, and +bake them. Boil rose-water and sugar till it becomes a syrup; when the +cakes are almost done, spread this syrup all over them, and strew them +with comfits.</p> + + +<h3 class="recipe"><a name="Another_Marchpane" id="Another_Marchpane"></a><i>Another way.</i></h3> + +<p>Take a pound of almonds finely beaten, and a pound of fine sugar, sifted +through a hair sieve; mix these together; then add the whites of four +eggs, beaten up to a froth; mix the whole well together, and scald it +over your fire, still keeping it well-stirred, to prevent burning. Let +it stand till cold; afterwards roll it on papers, and bake it.</p> + + +<h3 class="recipe"><a name="Marrow_Pasties" id="Marrow_Pasties"></a><i>Marrow Pasties.</i></h3> + +<p>Make the pasties small, the length of a finger; put in large pieces of +marrow, first dipped in egg, and seasoned with sugar, beaten cloves, +mace, and nutmeg. Strew a few currants on the marrow, and either bake or +fry them.</p> + + +<h3 class="recipe"><a name="Melons_or_Cucumbers_to_preserve" id="Melons_or_Cucumbers_to_preserve"></a><i>Melons or Cucumbers, to preserve.</i></h3> + +<p>Cut and pare a thoroughly ripe melon into thick slices; put them into +water till they become mouldy; then put them into fresh water over the +fire to coddle, not to boil. Make a good syrup; when properly skimmed, +and while boiling, put your melon in to boil for a short time. The syrup +should be boiled every day for a fortnight; do not put it to the melon +till a little cold: the last time you boil the syrup, put it into a +muslin bag; add one ounce of ginger pounded and the juice and rind of +two lemons; but, if a large melon, allow an additional ounce of ginger.</p> + + +<h3 class="recipe"><a name="Melon_Compote" id="Melon_Compote"></a><i>Melon Compote.</i></h3> + +<p>Cut a good melon as for eating; peel it, carefully taking off the green +part entirely, but not more. Take out all the inside, and steep the +slices for ten days in the best vinegar, keeping it well covered. Take +out the slices, and put them over the fire in fresh vinegar; let them +stew till quite tender. Then drain and dry them in a cloth; stick bits +of cloves and cinnamon in them; lay them in a jar, and make a syrup, and +pour over them. Tie the jar close down. This kind of sweetmeat is eaten +in Geneva with roast meat, and is much better than currant jelly or +apple sauce. The melon must be in good order, and within three or four +days of being ripe enough to eat.</p> + + +<h3 class="recipe"><a name="Mince_Meat_No_1" id="Mince_Meat_No_1"></a><i>Mince Meat.</i> No. 1.</h3> + +<p>One pound of beef, one pound and a half of suet, one pound of currants, +half a pound of chopped raisins, one pound of<span class='pagenum'><a name="Page_288" id="Page_288">[288]</a></span> sugar, if moist, half a +pint of brandy, a pint of raisin wine, mace, cinnamon, allspice, and +nutmeg, pounded together. Sweetmeats, candied lemon, and fresh peel, may +be added, when used for baking.</p> + + +<h3 class="recipe"><a name="Mince_Meat_No_2" id="Mince_Meat_No_2"></a><i>Mince Meat.</i> No. 2.</h3> + +<p>One pound of beef suet, one pound of apples peeled and cored, one pound +of raisins stoned and chopped very fine, the same of currants well +picked, half a pound of sugar made very fine, a glass of brandy, a glass +of wine, half an ounce of allspice, the juice of two large lemons, the +rind chopped as fine as possible: add sweetmeats to your taste.</p> + + +<h3 class="recipe"><a name="Mince_Meat_No_3" id="Mince_Meat_No_3"></a><i>Mince Meat.</i> No. 3.</h3> + +<p>Take one pound of beef and two pounds of suet shred fine, two pounds of +currants, one pound of the best raisins stoned, but not chopped, three +quarters of a pound of sugar, four fine pippins or russetings chopped +fine, some grated lemon-peel, half an ounce of cinnamon, the same of +nutmeg, a quarter of an ounce of mace, wine and brandy to your taste, +and whatever sweetmeats you please.</p> + + +<h3 class="recipe"><a name="Mince_Meat_without_Meat_No_1" id="Mince_Meat_without_Meat_No_1"></a><i>Mince Meat without Meat.</i> No. 1.</h3> + +<p>Twelve pounds of currants, very well washed, dried, and picked, six +pounds of raisins stoned and chopped very small, a quarter of a pound of +cloves, three ounces of mace, and two of nutmegs, pounded very fine, the +rind of three large fresh lemons pared very thin and chopped fine, six +pounds of powder sugar, a quart of sack, a quart of brandy, one hundred +golden rennets, pared, cored, and chopped small: mix all well together, +and let it stand two days, stirring it from the bottom twice or thrice a +day. Add three whole dried preserved oranges and an equal weight of +dried citron. Mix in the suet a day or two before you use it. Add +lemon-juice to your taste, and that only to the quantity you mean to +bake at once. Without suet these ingredients will keep for six months.</p> + +<h3 class="recipe"><a name="Mince_Meat_without_Meat_No_2" id="Mince_Meat_without_Meat_No_2"></a><i>Mince Meat without Meat.</i> No. 2.</h3> + +<p>To make a mince meat that will keep for five or six years, take four +pounds of raisins of the sun, stoned and chopped very fine, five pounds +of currants, three pounds of beef suet shred very fine, the crumb of a +half-quartern loaf, three pounds of loaf-sugar, the peel of four lemons +grated, half an ounce of nutmeg, a quarter of an ounce of mace, the same +of cloves, and one pint of good brandy. When you make your pies, add +about one third of apple chopped fine; and to each pie put six or<span class='pagenum'><a name="Page_289" id="Page_289">[289]</a></span> eight +small slices of citron and preserved orange-peel, with a table-spoonful +of sweet wine, ratafia, and a piece of a large lemon mixed together.</p> + + +<h3 class="recipe"><a name="Mince_Meat_without_Meat_No_3" id="Mince_Meat_without_Meat_No_3"></a><i>Mince Meat without Meat.</i> No. 3.</h3> + +<p>Three pounds of suet, three pounds of apples, pared and cored, three +pounds of currants washed, picked, and dried, one pound and a half of +sugar powdered, three quarters of a pound of preserved orange-peel, six +ounces of citron, the juice of six lemons, one pint of sack and one of +brandy, a quarter of an ounce of mace, the same of nutmeg, and of cloves +and cinnamon half a quarter of an ounce each.</p> + + +<h3 class="recipe"><a name="Lemon_Mince_Meat" id="Lemon_Mince_Meat"></a><i>Lemon Mince Meat.</i></h3> + +<p>Cut three large lemons, and squeeze out the juice; boil the peels +together with the pulp till it will pound in a mortar; put to it one +pound of beef suet, finely chopped, currants and lump sugar, one pound +of each; mix it all well together; then add the juice with a glass of +brandy. Put sweetmeats to your taste.</p> + + +<h3 class="recipe"><a name="Mirangles" id="Mirangles"></a><i>Mirangles.</i></h3> + +<p>Put half a pint of syrup into a stewpan, and boil it to what is called +blow; then take the whites of three eggs, put them in another copper +pan, and whisk them very strong. When your sugar is boiled, rub it +against the sides of the stewpan with a table-spoon; when you see the +sugar change, quickly mix the whites of eggs with it, for if you are not +quick your sugar will turn to powder. When you have mixed it as light as +possible, put in the rind of one lemon; stir it as little as possible: +take a board, about one foot wide and eighteen inches long, and put a +sheet of paper on it. With your table-spoon drop your batter in the +shape of half an egg: sift a little powdered sugar over them before you +put them in the oven. Let your oven be of a moderate heat; watch them +attentively, and let them rise, and just let the outside be a little +hard, but not the least brown; the inside must be moist. Take them off +with a knife, and just put about a tea-spoonful of jam in the middle of +them; then put two of them together, and they will be in the shape of an +egg; you must handle them very gently.</p> + + +<h3 class="recipe"><a name="Moss" id="Moss"></a><i>Moss.</i></h3> + +<p>Take as much white starch as sugar, and sift it; colour some of the +sugar with turmeric, some with blue powder, some with chocolate, and +some with the juice of spinach; and wet each by itself with a solution +of gum-dragon. Strain<span class='pagenum'><a name="Page_290" id="Page_290">[290]</a></span> and rub it through a hair sieve, and let them dry +before you touch them.</p> + + +<h3 class="recipe"><a name="Muffins" id="Muffins"></a><i>Muffins.</i></h3> + +<p>Mix flour in a pan, with warm new milk and water, yest and salt, +according to your judgment. Beat it up well with a wooden spoon till it +is a stiff batter; then set it near the fire to rise, which will be in +about an hour. It must then be well beaten down, and put to rise again, +and, when very light, made into muffins, and baked in flat round irons +made for the purpose. The iron must be made hot, and kept so with coals +under it. Take out the batter with a spoon, and drop it on a little +flour sprinkled lightly on a table. Then lay them on a trencher with a +little flour; turn the trencher round to shape them, assisting with your +hand if they need it. Then bake them; when one side is done, turn them +with a muffin knife, and bake the other.</p> + + +<h3 class="recipe"><a name="Oranges_to_preserve" id="Oranges_to_preserve"></a><i>Oranges, to preserve.</i></h3> + +<p>Make a hole at the stalk end; take out all the seeds, but no pulp; +squeeze out the juice, which must be saved to put to them, taking great +care you do not loosen the pulp. Put them into an earthen pan, with +water; boil them till the water is bitter, changing it three times, and, +in the last water put a little salt, and boil them till they are very +tender, but not to break. Take them out and drain them; take two pounds +of sugar and a quart of pippin jelly; boil it to a syrup, skim it very +clear, and then put in your oranges. Set them over a gentle fire till +they boil very tender and clear; then put to them the juice that you +took from them; prick them with a knife that the syrup may penetrate. If +you cut them in halves, lay the skin side upwards, and put them up and +cover them with the syrup.</p> + +<p>Lemons and citrons may be done in the same way.</p> + + +<h3 class="recipe"><a name="Whole_Oranges_to_preserve" id="Whole_Oranges_to_preserve"></a><i>Whole Oranges, to preserve.</i></h3> + +<p>Take six oranges, rasp them very thin, put them in water as you do them, +and let them lie all night. In the morning boil them till they are +tender, and then put them into clear water, and let them remain so two +or three days. Take the oranges, and cut a hole in the top, and pick out +the seeds, but not the meat; then take three pounds of fine sugar, and +make a thin syrup, and, when boiled and skimmed, put in your oranges, +and let them boil till they are clear. Take them out, and let them stand +three or four days; then boil them again till the syrup is rather thick. +Put half a pound of sugar and half a pint of apple jelly to every +orange, and let it boil<span class='pagenum'><a name="Page_291" id="Page_291">[291]</a></span> until it jellies; put them into pots, and place +any substance to keep down the orange in the pot till it cools.</p> + + +<h3 class="recipe"><a name="Seville_Oranges_to_preserve" id="Seville_Oranges_to_preserve"></a><i>Seville Oranges, to preserve.</i></h3> + +<p>Put Seville oranges in spring water, where let them remain three or four +days, shifting the water every day. Take them out, and grate off a +little of the outside rind very carefully without touching the white, +only to take away a little of the bitter; make a thin syrup, and, when +it is sufficiently cleared and boiled, take it off, and, when it is only +warm, put the oranges in and just simmer them over the fire. Put them +and the syrup into a pan, and in a day or two set them again on the +fire, and just scald them. Repeat this a day afterwards; then boil a +thick syrup; take the oranges out of the thin one, and lay them on a +cloth to drain, covered over with another; then put them to the thick +syrup, as you before did to the thin one, putting them into it just hot, +and giving them a simmer. Repeat this in a few days if you think they +are not sufficiently done. The insides must be left in.</p> + + +<h3 class="recipe"><a name="Butter_Orange" id="Butter_Orange"></a><i>Butter Orange.</i></h3> + +<p>Take a pint of the juice of oranges and eight new-laid eggs beaten well +together; mix and season them to your taste with loaf-sugar; then set it +on the fire; keep stirring till it becomes thick; put in a bit of butter +of the size of a walnut, stirring it while on the fire; then dish it up.</p> + + +<h3 class="recipe"><a name="Candied_Orange" id="Candied_Orange"></a><i>Candied Orange.</i></h3> + +<p>Take twelve oranges, the palest you can get; take out the pulp, pick out +the seeds and skins; let the outsides soak in water with a little salt +all night: then boil them in a good quantity of spring water, till +tender, which will be about nine or ten hours. Drain and cut them in +very thin slices; add them to the pulp, and to every pound take one +pound and a half of sugar beaten fine. Boil them together till clear, +which will be in about three quarters of an hour.</p> + + +<h3 class="recipe"><a name="Orange_Cream_2" id="Orange_Cream_2"></a><i>Orange Cream.</i></h3> + +<p>Grate the peels of four Seville oranges into a pint of water, then +squeeze the juice into the water. Well beat the yolks of four eggs; put +all together; and sweeten with double-refined sugar. Press the whole +hard through a strong strainer; set it on the fire, and stir it +carefully one way, till it is as thick as cream.</p> + +<p><span class='pagenum'><a name="Page_292" id="Page_292">[292]</a></span></p> + + +<h3 class="recipe"><a name="Orange_Jelly" id="Orange_Jelly"></a><i>Orange Jelly.</i></h3> + +<p>Dissolve two ounces of isinglass in a pint of water; add a pint of the +juice of four China oranges, two Seville oranges, and two lemons. Grate +the peel of them all, and sweeten to your palate.</p> + + +<h3 class="recipe"><a name="Orange_Paste" id="Orange_Paste"></a><i>Orange Paste.</i></h3> + +<p>Pick all the meat out of the oranges, and boil the rinds in water till +they are very tender. Cut off all the outside, and beat the pulp in a +mortar till it is very fine. Shred the outside in long thin bits, and +mix it with the meat, when you have taken out all the seeds. To every +pint of juice put half a pint of the pulp, and mix all together. Then +boil up a candy of sugar; put in your paste, and just scald it; add a +good pound of sugar to a pint of the paste; put it into a broad earthen +pan, set it on a stove, let it remain till it candies; skim it off with +a spoon, drop it on glasses to dry, and as, often as it candies keep +skimming it.</p> + + +<h3 class="recipe"><a name="Another_Orange_Paste" id="Another_Orange_Paste"></a><i>Another way.</i></h3> + +<p>To six ounces of sugar put six ounces at least of fine flour, mixed with +a little orange-flower water, but no eggs, as they would make it too +dry. Moisten with water, taking care that it is neither too hard nor too +soft. Rub the pan with a little fine oil.</p> + + +<h3 class="recipe"><a name="Orange_Puffs" id="Orange_Puffs"></a><i>Orange Puffs.</i></h3> + +<p>Pare off the yellow peel of a large Seville orange, but be careful not +to touch the white; boil it in three several waters to take out the +bitterness; it will require about three hours’ boiling. Beat it very +fine in a marble mortar, with four ounces of fine lump sugar, four +ounces of fresh butter, the yolks of six eggs, four good spoonfuls of +sweet thick cream, and one spoonful of orange-flower water. Beat all +these ingredients so well together that you cannot discern a particle of +the orange-peel. Roll out your puff paste as thin as possible, lay it in +pattypans, fill them with the ingredients, but do not cover them. Bake +them in an oven no hotter than for cheesecakes; but for frying you must +make them with crust without butter, and fry them in lard.</p> + + +<h3 class="recipe"><a name="Another_Orange_Puffs" id="Another_Orange_Puffs"></a><i>Another way.</i></h3> + +<p>Take one pound of single-refined sugar sifted and the rind of an orange +grated, a little gum-dragon, and beaten almonds rubbed through a sieve. +Mix all these well together; wet it into paste, and beat it in a mortar; +add whites of eggs whipped to a frost.</p> + +<p><span class='pagenum'><a name="Page_293" id="Page_293">[293]</a></span></p> + + +<h3 class="recipe"><a name="Orange_Sponge" id="Orange_Sponge"></a><i>Orange Sponge.</i></h3> + +<p>Dissolve two ounces of isinglass in one pint of water; strain it through +a sieve; add the juice of two China oranges and some lemon; sugar it to +your taste. Whisk it till it looks like a sponge; put it into a mould, +and turn it out.</p> + + +<h3 class="recipe"><a name="Orange_and_Lemon_Syrup" id="Orange_and_Lemon_Syrup"></a><i>Orange and Lemon Syrup.</i></h3> + +<p>To each pint of juice, which must be put into a large pan, throw a pound +and a half of sugar, broken into small lumps, which must be stirred +every day till dissolved, first carefully taking off the scum. Let the +peel of about six oranges be put into twelve quarts, but it must be +taken out when the sugar is melted, and you are ready to bottle it. +Proceed in the same way with lemon, only taking two pounds of sugar to a +pint of juice.</p> + + +<h3 class="recipe"><a name="Oranges_for_a_Tart" id="Oranges_for_a_Tart"></a><i>Oranges for a Tart.</i></h3> + +<p>Pare some oranges as thin as possible; boil them till they are soft. Cut +and core double the number of good pippins, and boil them to pap, but so +as that they do not lose their colour; strain the pulp, and add one +pound of sugar to every pint. Take out the orange-pulp, cut the peel, +make it very soft by boiling, and bruise it in a mortar in the juice of +lemons and oranges; then boil it to a proper consistence with the apple +and orange-pulp and half a pint of rose-water.</p> + + +<h3 class="recipe"><a name="Orange_Tart" id="Orange_Tart"></a><i>Orange Tart.</i></h3> + +<p>Take eight Seville oranges; cut them in halves, pick out all the seeds; +then pick out all the orange as free from the white skins as possible. +Take the seeds out of the cores, and boil them till tender and free from +bitter. When done enough, dry them very well from the water, and beat +five of the orange-peels in a marble mortar till quite smooth. Then take +the weight of the oranges in double-refined sugar, beaten fine, and +sifted; mix it with the juice, and pound all well in the mortar; the +peel that was left unbeaten you slice into your tart. You may keep out +as much sugar as will ice the tart. Make the crust for it with twelve +ounces of flour, six ounces of butter, melted in water, and the yolks of +two eggs, well beaten and mixed into your flour. Be sure to prick the +crust well before it goes into the oven.</p> + +<p>Half this quantity makes a pretty-sized tart.</p> + + +<h3 class="recipe"><a name="Another_Orange_Tart" id="Another_Orange_Tart"></a><i>Another way.</i></h3> + +<p>Take as many oranges as you require. Cut the peel extremely thin from +the white, and shred it small. Clear the<span class='pagenum'><a name="Page_294" id="Page_294">[294]</a></span> oranges entirely from the +white, and cut them in small pieces like an apple, taking out the seeds. +Sweeten as required, and bake in a nice paste. In winter, apples may be +mixed.</p> + + +<h3 class="recipe"><a name="Panada" id="Panada"></a><i>Panada.</i></h3> + +<p>Take oatmeal, clean picked and well beaten; steep it in water all night; +strain and boil it in a pipkin, with some currants, a blade or two of +mace, and a little salt. When it is well boiled, take it off; and put in +the yolks of two or three new-laid eggs, beaten with rose-water. Set it +on a gentle fire, and stir it that it may not curdle. Sweeten with +sugar, and put in a little nutmeg.</p> + + +<h3 class="recipe"><a name="Pancakes_No_1" id="Pancakes_No_1"></a><i>Pancakes.</i> No. 1.</h3> + +<p>Mix a quart of milk with as much flour as will make it into a thin +batter; break in six eggs; put in a little salt, a glass of raisin wine, +a spoonful of beaten ginger; mix all well together; fry and sprinkle +them with sugar.</p> + +<p>In making pancakes or fritters, always make your batter an hour before +you begin frying, that the flour may have time to mix thoroughly. Never +fry them till they are wanted, or they will eat flat and insipid. Add a +little lemon-juice or peel.</p> + + +<h3 class="recipe"><a name="Pancakes_No_2" id="Pancakes_No_2"></a><i>Pancakes.</i> No. 2.</h3> + +<p>To a pint of cream put three spoonfuls of sack, half a pint of flour, +six eggs, but only three whites; grate in some nutmeg, very little salt, +a quarter of a pound of butter melted, and some sugar. After the first +pancake, lay them on a dry pan, very thin, one upon another, till they +are finished, before the fire; then lay a dish on the top, and turn them +over, so that the brown side is uppermost. You may add or diminish the +quantity in proportion. This is a pretty supper dish.</p> + + +<h3 class="recipe"><a name="Pancakes_No_3" id="Pancakes_No_3"></a><i>Pancakes.</i> No. 3.</h3> + +<p>Break three eggs, put four ounces and a half of flour, and a little +milk, beat it into a smooth batter; then add by degrees as much milk as +will make it the thickness of good cream. Make the frying-pan hot, and +to each pancake put a bit of butter nearly the size of a walnut; when +melted, pour in the batter to cover the bottom of the pan; make them of +the thickness of half a crown. The above will do for apple fritters, by +adding one spoonful more flour; peel and cut your apples in thick +slices, take out the core, dip them in the batter, and fry them in hot +lard; put them in a sieve to drain; grate some loaf sugar over them.</p> + +<p><span class='pagenum'><a name="Page_295" id="Page_295">[295]</a></span></p> + + +<h3 class="recipe"><a name="French_Pancakes" id="French_Pancakes"></a><i>French Pancakes.</i></h3> + +<p>Beat the yolks of eight eggs, which sweeten to your taste, nearly a +table-spoonful of flour, a little brandy, and half a pint of cream. They +are not to be turned in the frying-pan. When half done, take the whites +beaten to a strong froth, and put them over the pancakes. When these are +done enough, roll them over, sugar them, and brown them with a +salamander.</p> + + +<h3 class="recipe"><a name="Grillons_Pancakes" id="Grillons_Pancakes"></a><i>Grillon’s Pancakes.</i></h3> + +<p>Two soup-ladles of flour, three yolks of eggs, and four whole ones, two +tea-spoonfuls of orange-flower water, six ratafia cakes, a pint of +double cream; to be stirred together, and sugar to be shaken over every +pancake, which is not to be turned—about thirty in number.</p> + + +<h3 class="recipe"><a name="Quire_of_Paper_Pancakes" id="Quire_of_Paper_Pancakes"></a><i>Quire of Paper Pancakes.</i></h3> + +<p>Take to a pint of cream eight eggs, leaving out two whites, three +spoonfuls of fine flour, three of sack, one of orange-flower water, a +little sugar, a grated nutmeg, a quarter of a pound of butter melted in +the cream. Mix a little of the cream with flour, and so proceed by +degrees that it may be smooth: then beat all well together. Butter the +pan for the first pancake, and let them run as thin as possible to be +whole. When one side is coloured, it is enough; take them carefully out +of the pan, lay them as even on each other as possible; and keep them +near the fire till they are all fried. The quantity here given makes +twenty.</p> + + +<h3 class="recipe"><a name="Rice_Pancakes" id="Rice_Pancakes"></a><i>Rice Pancakes.</i></h3> + +<p>In a quart of milk mix by degrees three spoonfuls of flour of rice, and +boil it till it is as thick as pap. As it boils, stir in half a pound of +good butter and a nutmeg grated. Pour it into a pan, and, when cold, put +in by degrees three or four spoonfuls of flour, a little salt, some +sugar, and nine eggs, well beaten up. Mix them all together, and fry +them in a small pan, with a little piece of butter.</p> + + +<h3 class="recipe"><a name="Paste" id="Paste"></a><i>Paste.</i></h3> + +<p>Take half a pound of good fresh butter, and work it to a cream in a +basin. Stir into it a quarter of a pound of fine sifted sugar, and beat +it together: then work with it as much fine flour as will make a paste +fit to roll out for tarts, cheesecakes, &c.</p> + + +<h3 class="recipe"><a name="Paste_for_baking_or_frying" id="Paste_for_baking_or_frying"></a><i>Paste for baking or frying.</i></h3> + +<p>Take a proper quantity of flour for the paste you wish to make, and mix +it with equal quantities of powdered sugar and flour; melt some butter +very smooth, with some grated lemon-<span class='pagenum'><a name="Page_296" id="Page_296">[296]</a></span>peel and an egg, well beat; mix +into a firm paste; bake or fry it.</p> + + +<h3 class="recipe"><a name="Paste_for_Pies" id="Paste_for_Pies"></a><i>Paste for Pies.</i></h3> + +<p>French roll dough, rolled out with less than half the quantity of butter +generally used, makes a wholesome and excellent paste for pies.</p> + + +<h3 class="recipe"><a name="Paste_for_raised_Pies" id="Paste_for_raised_Pies"></a><i>Paste for raised Pies.</i></h3> + +<p>Put four pounds of butter into a kettle of water; add three quarters of +a pound of rendered beef suet; boil it two or three minutes; pour it on +twelve pounds of flour, and work it into a good stiff paste. Pull it +into lumps to cool. Raise the pie, using the same proportions for all +raised pies according to the size required: bake in a hot oven.</p> + + +<h3 class="recipe"><a name="Another_Paste_for_raised_Pies" id="Another_Paste_for_raised_Pies"></a><i>Another way.</i></h3> + +<p>Take one pound of flour, and seven ounces of butter, put into boiling +water till it dissolves: wet the flour lightly with it. Roll your paste +out thick and not too stiff; line your tins with it; put in the meat, +and cover over the top of the tin with the same paste.</p> + +<p>This paste is best made over-night.</p> + + +<h3 class="recipe"><a name="Paste_for_Tarts" id="Paste_for_Tarts"></a><i>Paste for Tarts.</i></h3> + +<p>To half a pound of the best flour add the same quantity of butter, two +spoonfuls of white sugar, the yolks of two eggs and one white; make it +into a paste with cold water.</p> + + +<h3 class="recipe"><a name="Paste_for_Tarts_in_pans" id="Paste_for_Tarts_in_pans"></a><i>Paste for Tarts in pans.</i></h3> + +<p>Take a pound of flour, the same of butter, with five yolks of eggs, the +white of one, and as much water as will wet it into a pretty soft paste. +Roll it up, and put it into your pan.</p> + + +<h3 class="recipe"><a name="Paste_for_very_small_Tartlets" id="Paste_for_very_small_Tartlets"></a><i>Paste for very small Tartlets.</i></h3> + +<p>Take an egg or more, and mix it with some flour; make a little ball as +big as a tea-cup; work it with your hands till it is quite hard and +stiff; then break off a little at a time as you want it, keeping the +rest of the ball under cover of a basin, for fear of its hardening or +drying too much. Roll it out extremely thin; cut it out, and make it up +in what shape you please, and harden them by the fire, or in an oven in +a manner cold. It does for almonds or cocoa-nut boiled up in syrup rich, +or any thing that is a dry mixture, or does not want baking.</p> + + +<h3 class="recipe"><a name="Potato_Paste" id="Potato_Paste"></a><i>Potato Paste.</i></h3> + +<p>Take two thirds of potato and one of ground rice, as much butter rubbed +in as will moisten it sufficiently to roll, which<span class='pagenum'><a name="Page_297" id="Page_297">[297]</a></span> must be done with a +little flour. The crust is best made thin and in small tarts. The +potatoes should be well boiled and quite cold.</p> + + +<h3 class="recipe"><a name="Rice_Paste" id="Rice_Paste"></a><i>Rice Paste.</i></h3> + +<p>Whole rice, boiled in new milk, with a reasonable quantity of butter, to +such a consistency as to roll out when cold. The board must be floured +while rolling.</p> + + +<h3 class="recipe"><a name="Another_Rice_Paste" id="Another_Rice_Paste"></a><i>Another way.</i></h3> + +<p>Beat up a quarter of a pound of rice-flour with two eggs; boil it till +soft; then make it into a paste with very little butter, and bake it.</p> + + +<h3 class="recipe"><a name="Paste_Royal" id="Paste_Royal"></a><i>Paste Royal.</i></h3> + +<p>Mix together one pound of flour, and two ounces of sifted sugar; rub +into it half a pound of good butter, and make it into a paste not over +stiff. Roll it out for your pans. This paste is proper for any sweet +tart or cheesecake.</p> + + +<h3 class="recipe"><a name="Short_or_Puff_Paste_No_1" id="Short_or_Puff_Paste_No_1"></a><i>Short or Puff Paste.</i> No. 1.</h3> + +<p>Rub together six ounces of butter and eight of flour; mix it up with as +little water as possible, so as to make a stiff paste. Beat it well, and +roll it thin. This is the best crust of all for tarts that are to be +eaten cold and for preserved fruit. Have a moderate oven.</p> + + +<h3 class="recipe"><a name="Short_Paste_No_2" id="Short_Paste_No_2"></a><i>Short Paste.</i> No. 2.</h3> + +<p>Half a pound of loaf-sugar, and the same quantity of butter, to be +rubbed into a pound of flour; then make it into paste with two eggs.</p> + + +<h3 class="recipe"><a name="Short_Paste_No_3" id="Short_Paste_No_3"></a><i>Short Paste.</i> No. 3.</h3> + +<p>To a pound and a quarter of sifted flour rub gently in half a pound of +fresh butter, mixed up with half a pint of spring water, and set it by +for a quarter of an hour; then roll it out thin; lay on it in small +pieces three quarters of a pound more of butter; throw on it a little +more flour, roll it out thin three times, and set it by for an hour in a +cold place.</p> + + +<h3 class="recipe"><a name="Short_Paste_No_4" id="Short_Paste_No_4"></a><i>Short Paste.</i> No. 4.</h3> + +<p>Take one pound of flour, half a pound of fresh butter, and about four +table-spoonfuls of pounded white sugar. Knead the paste with the yolks +of two eggs well beaten up instead of water. Roll it very thin for +biscuits or tarts.</p> + + +<h3 class="recipe"><a name="Short_Paste_No_5" id="Short_Paste_No_5"></a><i>Short Paste.</i> No. 5.</h3> + +<p>Three ounces of butter to something less than a pound of flour and the +yolk of one egg; the butter to be thoroughly<span class='pagenum'><a name="Page_298" id="Page_298">[298]</a></span> worked into the flour; if +you use sugar, there is no occasion for an egg.</p> + + +<h3 class="recipe"><a name="Short_Paste_No_6" id="Short_Paste_No_6"></a><i>Short Paste.</i> No. 6.</h3> + +<p>Three quarters of a pound of butter, and the same of flour; mix the +flour very stiff with a little water; put the butter in a clean cloth, +and press it thoroughly to get from it all the water. Then roll out all +the flour and water paste, and lay the butter upon it, double over the +paste, and beat it with a rolling-pin. Double it up quite thick, lay it +in a clean plate, and put it in a cool place for an hour. If it is not +light when tried in the oven, it must be beaten again.</p> + + +<h3 class="recipe"><a name="Short_Paste_No_7" id="Short_Paste_No_7"></a><i>Short Paste.</i> No. 7.</h3> + +<p>Rub into your flour as much butter as possible, without its being +greasy; rub it in very fine; put water to make it into a nice light +paste; roll it out; stick bits of butter all over it; then flour and +roll it up again. Do this three times; it is excellent for meat-pies.</p> + + +<h3 class="recipe"><a name="Short_Paste_made_with_Suet" id="Short_Paste_made_with_Suet"></a><i>Short Paste, made with Suet.</i></h3> + +<p>To one pound of flour take about half a pound of beef suet chopped very +small; pour boiling water upon it; let it stand a little time; then mix +the suet with the flour, taking as little of the water as possible, and +roll it very thin; put a little sugar and white of egg over the crust +before it is baked.</p> + + +<h3 class="recipe"><a name="Sugar_Paste" id="Sugar_Paste"></a><i>Sugar Paste.</i></h3> + +<p>Take half a pound of flour, and the same quantity of sugar well pounded; +work it together, with a little cream and about two ounces of butter, +into a stiff paste; roll it very thin. When the tarts are made, rub the +white of an egg, well beaten, over them with a feather; put them in a +moderate oven, and sift sugar over them.</p> + + +<h3 class="recipe"><a name="Peaches_to_preserve_in_Brandy_No_1" id="Peaches_to_preserve_in_Brandy_No_1"></a><i>Peaches, to preserve in Brandy.</i> No. 1.</h3> + +<p>The peaches should be gathered before they are too ripe; they should be +of the hard kind—old Newington or the Magdalen peaches are the best. +Rub off the down with a flannel, and loosen the stone, which is done by +cutting a quill and passing it carefully round the stone. Prick them +with a large needle in several places; put them into cold water; give +them a great deal of room in the preserving-pan; scald them extremely +gently: the longer you are scalding them the better, for if you do them +hastily, or with too quick a fire, they may crack or break. Turn them +now and then with a feather: when they<span class='pagenum'><a name="Page_299" id="Page_299">[299]</a></span> are tender to the feel, like a +hard-boiled egg that has the shell taken off, remove them from the fire, +carefully take them out, and cover them up close with a flannel. You +must in all their progress observe to keep the fruit covered, and, +whenever you take it from the scalding syrup, cover it up with a cloth +or flannel, or the air will change the colour. Then put to them a thin +syrup cool. The next day, if you think the syrup too thin, drain it well +from the peaches, and add a little more sugar; boil it up, and put it to +them almost cold. To a pint of syrup put half a pint of the best pale +brandy you can get, which sweeten with fine sugar. If the brandy is +dark-coloured, it will spoil the look of the fruit. The peaches should +be well chosen, and they should have sufficient room in the glass jars. +When the liquor wastes, supply the deficiency by adding more syrup and +brandy. Cover them with a bladder, and every now and then turn them +upside down, till the fruit is settled.</p> + + +<h3 class="recipe"><a name="Peaches_to_preserve_in_Brandy_No_2" id="Peaches_to_preserve_in_Brandy_No_2"></a><i>Peaches, to preserve in Brandy.</i> No. 2.</h3> + +<p>Scald some of the finest peaches of the white heart kind, free from +spots, in a stewpan of water; take them out when soft, and put them into +a large table-cloth, four or five times doubled. Into a quart of white +French brandy put ten ounces of powdered sugar; let it dissolve, and +stir it well. Put your peaches into a glass jar; pour the brandy on +them; cover them very close with leather and bladder, and take care to +keep your jar filled with brandy.</p> + +<p>You should mix your brandy and sugar before you scald the peaches.</p> + + +<h3 class="recipe"><a name="Peaches_to_preserve_in_Brandy_No_3" id="Peaches_to_preserve_in_Brandy_No_3"></a><i>Peaches, to preserve in Brandy.</i> No. 3.</h3> + +<p>Put Newington peaches in boiling water: just give them a scald, but do +not let them boil; then take them out, and throw them into cold water. +Dry them on a sieve, and put them in long wide-mouthed bottles. To half +a dozen peaches take half a pound of sugar; just wet it, and make it a +thick syrup. Pour it over the peaches hot; when cold, fill the bottles +with the finest pale brandy, and stop them very close.</p> + + +<h3 class="recipe"><a name="Pears_to_pot" id="Pears_to_pot"></a><i>Pears, to pot.</i></h3> + +<p>Put in your fruit scored; cover them with apple jelly, and let them boil +till they break; then put them in a hair sieve, and rub them through +with a spoon till you think it thick enough. Boil up as many pounds of +sugar to a candy as you have pints of paste, and when the sugar is put +in the paste, just scald it, and put it into pots.</p> + +<p><span class='pagenum'><a name="Page_300" id="Page_300">[300]</a></span></p> + + +<h3 class="recipe"><a name="Pears_to_stew" id="Pears_to_stew"></a><i>Pears, to stew.</i></h3> + +<p>Pare some Barland pears; take out the core, and lay them close in a tin +saucepan, with a cover fitting quite exact; add the rind of a lemon cut +thin and half its juice, a small stick of cinnamon, twenty grains of +allspice, and one pound of loaf-sugar, to a pint and a half of water. +Bake them six hours in a very slow oven. Prepared cochineal is often +used for colouring.</p> + + +<h3 class="recipe"><a name="Chicken_Pie" id="Chicken_Pie"></a><i>Chicken Pie.</i></h3> + +<p>Parboil and neatly cut up your chickens; dry them, and set them over a +slow fire for a few minutes; have ready some forcemeat, and with it some +pieces of ham; lay these at the bottom of the dish, and place the +chickens upon it; add some gravy well seasoned. It takes from an hour +and a half to two hours.</p> + + +<h3 class="recipe"><a name="Giblet_Pie" id="Giblet_Pie"></a><i>Giblet Pie.</i></h3> + +<p>Let the giblets be well cleaned, and put all into a saucepan excepting +the liver, with a little water and an onion, some whole pepper, a bunch +of sweet-herbs, and a little salt. Cover them close, and let them stew +till tender; then lay in your dish a puff paste, and upon that a +rump-steak peppered and salted; put the seasoned giblets in with the +liver, and add the liquor they were stewed in. Close the pie; bake it +two hours; and when done pour in the gravy.</p> + +<p>A Dutch pie is made in the same way.</p> + + +<h3 class="recipe"><a name="Common_Goose_Pie" id="Common_Goose_Pie"></a><i>Common Goose Pie.</i></h3> + +<p>Quarter a goose and season it well. Make a raised crust, and lay it in, +with half a pound of butter at the top, cut into three pieces. Put the +lid on, and bake it gently.</p> + + +<h3 class="recipe"><a name="Rich_Goose_Pie" id="Rich_Goose_Pie"></a><i>Rich Goose Pie.</i></h3> + +<p>After having boned your goose and fowl, season them well, and put your +fowl into the goose, and into the fowl some forcemeat. Then put both +into a raised crust, filling the corners with the forcemeat. Cut about +half a pound of butter into three or four pieces, and lay on the top, +and bake it well.</p> + + +<h3 class="recipe"><a name="Ham_and_Chicken_Pie" id="Ham_and_Chicken_Pie"></a><i>Ham and Chicken Pie.</i></h3> + +<p>Cut some thin slices from a boiled ham, lay them on a good puff paste at +the bottom of your dish, and pepper them. Cut a fowl into four quarters, +and season it with a great deal of pepper, and but a little salt; and +lay on the top some hard yolks of eggs, a few truffles and morels, and +then cover the whole with slices of ham peppered: fill the dish with +gravy, and<span class='pagenum'><a name="Page_301" id="Page_301">[301]</a></span> cover it with a good thick paste. Bake it well, and, when +done, pour into it some rich gravy. If to be eaten cold, put no gravy.</p> + + +<h3 class="recipe"><a name="Hare_Pie" id="Hare_Pie"></a><i>Hare Pie.</i></h3> + +<p>Cut the hare into pieces; season it with salt, pepper, and nutmeg, and +jug it with half a pound of butter. It must do above an hour, covered +close in a pot of boiling water. Make some forcemeat, and add bruised +liver and a glass of red wine. Let it be highly seasoned, and lay it +round the inside of a raised crust; put the hare in when cool, and add +the gravy that came from it, with some more rich gravy. Put the lid on, +and bake it two hours.</p> + + +<h3 class="recipe"><a name="Lumber_Pie" id="Lumber_Pie"></a><i>Lumber Pie.</i></h3> + +<p>Take the best neat’s tongue well boiled, three quarters of a pound of +beef suet, the like quantity of currants, two good handfuls of spinach, +thyme, and parsley, a little nutmeg, and mace; sweeten to your taste. +Add a French roll grated and six eggs. Mix these all together, put them +into your pie, then lay up the top. Cut into long slices one candied +orange, two pieces of citron, some sliced lemon, add a good deal of +marrow, preserved cherries and barberries, an apple or two cut into +eight pieces, and some butter. Put in white wine, lemon, and sugar, and +serve up.</p> + + +<h3 class="recipe"><a name="Olive_Pie" id="Olive_Pie"></a><i>Olive Pie.</i></h3> + +<p>Two pounds of leg of veal, the lean, with the skin taken out, one pound +of beef suet, both shred very small and beaten; then put them together; +add half a pound of currants and half a pound of raisins stoned, half a +pound of sugar, eight eggs and the whites of four, thyme, sweet +marjoram, winter savory, and parsley, a handful of each. Mix all these +together, and make it up in balls. When you put them in the pie, put +butter between the top and bottom. Take as much suet as meat; when it is +baked, put in a little white wine.</p> + + +<h3 class="recipe"><a name="Partridge_Pie_2" id="Partridge_Pie_2"></a><i>Partridge Pie.</i></h3> + +<p>Truss the partridges the same way as you do a fowl for boiling; then +beat in a mortar some shalots, parsley cut small, the livers of the +birds, and double the quantity of bacon, seasoning them with pepper, +salt, and two blades of mace. When well pounded, put in some fresh +mushrooms. Raise a crust for the pie; cover the bottom with the +seasoning; put in the partridges, but no stuffing, and put in the +remainder of the seasoning between the birds and on the sides; strew +over a little mace, pepper and salt, shalots, fresh mushrooms, a little +bacon beaten very fine; lay a layer of it over them, and put the lid on. +Two<span class='pagenum'><a name="Page_302" id="Page_302">[302]</a></span> hours and a half will bake it, and, when done, take the lid off, +skim off the fat, put a pint of veal gravy, and squeeze in the juice of +an orange.</p> + + +<h3 class="recipe"><a name="Rich_Pigeon_Pie" id="Rich_Pigeon_Pie"></a><i>Rich Pigeon Pie.</i></h3> + +<p>Season the pigeons high; lay a puff paste at the bottom of the dish, +stuffing the craws of the birds with forcemeat, and lay them in the dish +with the breasts downward; fill all the spaces with forcemeat, +hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and +asparagus tops. Cover, and bake it; when drawn, pour in rich gravy.</p> + + +<h3 class="recipe"><a name="High_Veal_Pie" id="High_Veal_Pie"></a><i>High Veal Pie.</i></h3> + +<p>Veal, forcemeat balls, yolks of eggs, oysters, a little nutmeg, cayenne +pepper, and salt, with a little water put into the dish.</p> + + +<h3 class="recipe"><a name="Vegetable_Pie" id="Vegetable_Pie"></a><i>Vegetable Pie.</i></h3> + +<p>Stew three pounds of gravy beef, with some white pepper, salt, and mace, +a bundle of sweet-herbs, a few sweet almonds, onions, and carrots, till +the gravy is of a good brown colour. Strain it off; let it stand till +cold; and take off all the fat. Have some carrots, turnips, onions, +potatoes, and celery, ready cut; boil all these together. Boil some +greens by themselves, and add them to the pie when served up.</p> + + +<h3 class="recipe"><a name="A_Yorkshire_Christmas_Pie" id="A_Yorkshire_Christmas_Pie"></a><i>A Yorkshire Christmas Pie.</i></h3> + +<p>Let the crust be made a good standing one; the wall and bottom must be +very thick. Take a turkey and bone it, a goose, a fowl, a partridge, and +a pigeon, and season all well. Take half an ounce of cloves, the same of +black pepper, and two table-spoonfuls of salt, and beat them well +together; let the fowls be slit down the back, and bone them; put the +pigeon into the partridge, the partridge into the fowl, the fowl into +the goose, and the goose into the turkey. Season all well first, and lay +them in the crust; joint a hare, and cut it into pieces; season it, and +lay it close on one side; on the other side woodcocks, or any other sort +of game; let them also be well seasoned and laid close. Put four or five +pounds of butter into the pie; cover it with a very rich paste, put it +in a very hot oven, and four hours will bake it.</p> + +<p>A bushel of flour is about the quantity required for the paste.</p> + + +<h3 class="recipe"><a name="Pineapple_to_preserve_in_slices" id="Pineapple_to_preserve_in_slices"></a><i>Pineapple, to preserve in slices.</i></h3> + +<p>Pare the pines, and cut them in slices of about the same thickness as +you would apples for fritters. Take the weight of the fruit in the best +sugar; sift it very fine, and put a layer of sugar, then a layer of +pineapple; let it stand till the<span class='pagenum'><a name="Page_303" id="Page_303">[303]</a></span> sugar is entirely dissolved. Then +drain off the syrup, and lay the pine in the pot in which you intend to +keep it; boil the syrup, adding a little more sugar and water to make it +rich; pour it, but not too hot, upon the fruit. Repeat this in about ten +days; look at it now and then, and, if the syrup ferments, boil it up +again, skim it, and pour it warm upon the pine. The parings of the +pineapple boil in the water you use for the syrup, and extract all the +flavour from them.</p> + + +<h3 class="recipe"><a name="Pineapple_Chips" id="Pineapple_Chips"></a><i>Pineapple Chips.</i></h3> + +<p>Pare the pineapples; pick out the thistle part: take half its weight of +treble-refined sugar; part the apple in halves; slice it thin; put it in +a basin, with sifted sugar between; in twelve hours the sugar will be +melted. Set it over a fire, and simmer the chips till clear. The less +they boil the better. Next day, heat them; scrape off the syrup; lay +them in glasses, and dry them on a moderate stove or oven.</p> + + +<h3 class="recipe"><a name="Plums_to_dry_green" id="Plums_to_dry_green"></a><i>Plums, to dry green.</i></h3> + +<p>Take green amber plums; prick them with a pin all over; make some water +boiling hot, and put in the plums; be sure to have so much water as not +to be made cold when the plums are put in. Cover them very close, and, +when they are almost cold, set them on the fire again, but do not let +them boil. Do so three or four times. When you see the thin skin +cracked, put in some alum finely beaten, and keep them in a scald till +they begin to green; then give them a boil closely covered. When they +are green, let them stand in fresh hot water all night; next day, have +ready as much clarified sugar, made into syrup, as will cover them; +drain the plums, put them into the syrup, and give them two or three +boils. Repeat this twice or three times, till they are very green. Let +them stand in the syrup a week; then lay them out to dry in a hot stove. +You may put some of them in codling jelly, and use them as a wet +sweetmeat.</p> + + +<h3 class="recipe"><a name="Green_Plum_Jam" id="Green_Plum_Jam"></a><i>Green Plum Jam.</i></h3> + +<p>Take the great white plums before they begin to turn, when they are at +their full growth, and to every pound of plums allow three quarters of a +pound of fine sugar. Pare and throw the plums into water, to keep their +colour; let your sugar be very finely pounded; cut your plums into +slices, and strew the sugar over them. You must first take them out of +the water, and put them over a moderate fire, and boil them till they +are clear and will jelly. You may put in a few of the stones, if you +like them.</p> + +<p><span class='pagenum'><a name="Page_304" id="Page_304">[304]</a></span></p> + + +<h3 class="recipe"><a name="Great_White_Plum_to_preserve" id="Great_White_Plum_to_preserve"></a><i>Great White Plum, to preserve.</i></h3> + +<p>To one pound of plums put three quarters of a pound of fine sugar; dip +the lumps of sugar in water just sufficient to wet it through; boil and +skim it, till you think it enough. Slit the plums down the seam; put +them in the syrup with the slit downward, and let them stew over the +fire for a quarter of an hour. Skim them; take them off; when cold, turn +them; cover them up for four or five days, turning them two or three +times a day in the syrup; then put them in pots, not too many together.</p> + + +<h3 class="recipe"><a name="Posset" id="Posset"></a><i>Posset.</i></h3> + +<p>Take a quart of white wine and a quart of water; boil whole spice in +them; then take twelve eggs, and put away half the whites; beat them +very well, and take the wine from the fire; then put your eggs, being +thoroughly beaten, to the wine. Stir the whole together; then set it on +a very slow fire, stirring it the whole time, till it is thick. Sweeten +it with sugar, and sprinkle on it beaten spice, cinnamon, and nutmeg.</p> + + +<h3 class="recipe"><a name="Another_Posset" id="Another_Posset"></a><i>Another way, richer.</i></h3> + +<p>Take two quarts of cream, and boil it with whole spice; then take twelve +eggs, well beaten and strained; take the cream from the fire, and stir +in the eggs, and as much sugar as will sweeten it according to the taste +of those who are to drink it; then a pint of wine, or more—sack, +sherry, or Lisbon. Set it on the fire again, and let it stand awhile; +then take a ladle, and raise it up gently from the bottom of the skillet +you make it in, and break it as little as you can, and do so till you +see that it is thick enough. Then put it into a basin with a ladle +gently. If you do it too much or too quickly it will whey, and that is +not good.</p> + + +<h3 class="recipe"><a name="Sack_Posset" id="Sack_Posset"></a><i>Sack Posset.</i></h3> + +<p>To twelve eggs, beaten very much, put a pint of sack, or any other +strong rich white wine. Stir them well, that they may not curd; put to +them three pints of cream and half a pound of fine sugar, stirring them +well together. When hot over the fire, put the posset into a basin, and +set it over a boiling pot of water until it is like a custard; then take +it off, and, when it is cool enough to eat, serve it with beaten spice, +cloves, cinnamon, and nutmeg, strewed over it very thick.</p> + + +<h3 class="recipe"><a name="Sack_Posset_without_milk" id="Sack_Posset_without_milk"></a><i>Sack Posset, without milk.</i></h3> + +<p>Take thirteen eggs; beat them very well, and, while they are beating, +take a quart of sack, half a pound of fine sugar, and a pint of ale, and +let them boil a very little while; then put the<span class='pagenum'><a name="Page_305" id="Page_305">[305]</a></span> eggs to them, and stir +them till they are hot. Take it from the fire, and keep it stirring +awhile; then put it into a fit basin, and cover it close with a dish. +Set it over the fire again till it rises to a curd; serve it with beaten +spice.</p> + + +<h3 class="recipe"><a name="Sack_Posset_or_Jelly" id="Sack_Posset_or_Jelly"></a><i>Sack Posset, or Jelly.</i></h3> + +<p>Take three pints of good cream and three quarters of a pound of fine +sugar pounded, twenty eggs, leaving out eight of the whites; beat them +very well and light. Add to them rather more than a pint of sack; beat +them again well; then set it on a stove; make it so hot that you can +just endure your finger at the bottom of the pan, and not hotter; stir +it all one way; put the cream on the fire just to boil up, and be ready +at the time the sack is so. Boil in it a blade of mace, and put it +boiling hot to the eggs and sack, which is to be only scalding hot. When +the cream is put in, just stir it round twice; take it off the fire; +cover it up close when it is put into the mould or dish you intend it +for, and it will jelly. Pour the cream to the eggs, holding it as high +from them as possible.</p> + + +<h3 class="recipe"><a name="Puffs" id="Puffs"></a><i>Puffs.</i></h3> + +<p>Blanch a pound of almonds, and beat them with orange-flower water, or +rose-water; boil a pound of sugar to a candy; put in the almonds, and +stir them over the fire till they are stiff. Keep them stirred till +cold; then beat them in a mortar for a quarter of an hour. Add a pound +of sugar, and make it into a paste, with the whites of three eggs beaten +to a froth, more or less, as you may judge necessary. Bake the puffs in +a cool oven.</p> + + +<h3 class="recipe"><a name="Cheese_Puffs" id="Cheese_Puffs"></a><i>Cheese Puffs.</i></h3> + +<p>Scald green gooseberries, and pulp them through a colander. To six +spoonfuls of this pulp add half a pound of butter beaten to a cream, +half a pound of finely pounded and sifted sugar, put to the butter by +degrees, ten eggs, half the whites, a little grated lemon-peel, and a +little brandy or sack. Beat all these ingredients as light as possible, +and bake in a thin crust.</p> + + +<h3 class="recipe"><a name="Chocolate_Puffs" id="Chocolate_Puffs"></a><i>Chocolate Puffs.</i></h3> + +<p>Take a pound of single-refined sugar, finely sifted, and grate as much +chocolate as will colour it; add an ounce of beaten almonds; mix them +well together; wet it with the froth of whites of eggs, and bake it.</p> + + +<h3 class="recipe"><a name="German_Puffs" id="German_Puffs"></a><i>German Puffs.</i></h3> + +<p>Take four spoonfuls of fine flour, four eggs, a pint of cream, four +ounces of melted butter, and a very little salt; stir and<span class='pagenum'><a name="Page_306" id="Page_306">[306]</a></span> beat them +well together, and add some grated nutmeg. Bake them in small cups: a +quarter of an hour will be quite sufficient: and the oven should be so +quick as to brown both top and bottom. If well baked, they will be more +than as large again. For sauce—melted butter, sack, and sugar. The +above quantity will make fourteen puffs.</p> + + +<h3 class="recipe"><a name="Spanish_Puffs" id="Spanish_Puffs"></a><i>Spanish Puffs.</i></h3> + +<p>Take one pint of skim milk, and thicken it with flour; boil it very well +till it is tough as paste, then let it cool, put it into a mortar, and +beat it very well. Put in three eggs, and beat it again, then three eggs +more, keeping out one white. Put in some grated nutmeg and a little +salt. Have your pan over the fire, with some good lard; drop the paste +in; fry the puffs a light brown, and strew sugar over them when you send +them up.</p> + + +<h3 class="recipe"><a name="Pudding" id="Pudding"></a><i>Pudding.</i></h3> + +<p>Boil one pint of milk; beat up the yolks of five eggs in a basin with a +little sugar, and pour the milk upon them, stirring it all the time. +Prepare your mould by putting into it sifted sugar sufficient to cover +it; melt it on the stove, and, when dissolved, take care that the syrup +covers the whole mould. The flavour is improved by grating into the +sugar a little lemon-peel. Pour the pudding into your mould, and place +it in a vessel of boiling water; it must boil two hours; it may then be +turned out, and eaten hot or cold.</p> + + +<h3 class="recipe"><a name="Another_Pudding" id="Another_Pudding"></a><i>Another way.</i></h3> + +<p>Grate a penny loaf, and put to it a handful of currants, a little +clarified butter, the yolk of an egg, a little nutmeg and salt; mix all +together, and make it into little balls. Boil them half an hour. Serve +with wine sauce.</p> + + +<h3 class="recipe"><a name="A_good_Pudding" id="A_good_Pudding"></a><i>A good Pudding.</i></h3> + +<p>Take a pint of cream, and six eggs, leaving out two of the whites. Beat +up the eggs well, and put them to the cream or milk, with two or three +spoonfuls of flour, and a little nutmeg and sugar, if you please.</p> + + +<h3 class="recipe"><a name="A_very_good_Pudding" id="A_very_good_Pudding"></a><i>A very good Pudding.</i></h3> + +<p>Scald some green gooseberries, and pulp them through a colander; to six +spoonfuls of this pulp add half a pound of butter beaten to a cream, +half a pound of finely beaten and sifted sugar, put to the butter by +degrees, ten eggs, half the whites, a little grated lemon-peel, a little +brandy or sack: beat all these ingredients as light as possible; bake in +a thin crust.</p> + +<p><span class='pagenum'><a name="Page_307" id="Page_307">[307]</a></span></p> + + +<h3 class="recipe"><a name="An_excellent_Pudding" id="An_excellent_Pudding"></a><i>An excellent Pudding.</i></h3> + +<p>Cut French rolls in thin slices; boil a pint of milk, and poor over +them. Cover it with a plate and let it cool; then beat it quite fine. +Add six ounces of suet chopped fine, a quarter of a pound of currants, +three eggs beat up, half a glass of brandy, and some moist sugar. Bake +it full two hours.</p> + + +<h3 class="recipe"><a name="A_plain_Pudding" id="A_plain_Pudding"></a><i>A plain Pudding.</i></h3> + +<p>Three spoonfuls of flour, a pint of new milk, three eggs, a very little +salt. Boil it for half an hour, in a small basin.</p> + + +<h3 class="recipe"><a name="A_scalded_Pudding" id="A_scalded_Pudding"></a><i>A scalded Pudding.</i></h3> + +<p>Take four spoonfuls of flour, and pour on it one pint of boiling milk. +When cold, add four eggs, and boil it one hour.</p> + + +<h3 class="recipe"><a name="A_sweet_Pudding" id="A_sweet_Pudding"></a><i>A sweet Pudding.</i></h3> + +<p>Half a pound of ratafia, half a pint of boiling milk, more if required, +stir it with a fork; three eggs, leaving out one white. Butter the +basin, or dish, and stick jar-raisins about the butter as close as you +please; then pour in the pudding and bake it.</p> + + +<h3 class="recipe"><a name="All_Three_Pudding" id="All_Three_Pudding"></a><i>All Three Pudding.</i></h3> + +<p>Chopped apples, currants, suet finely chopped, sugar and bread crumb, +three ounces of each, three eggs, but only two of the whites; put all +into a well floured bag, and boil it well two hours. Serve it with wine +sauce.</p> + + +<h3 class="recipe"><a name="Almond_Pudding_No_1" id="Almond_Pudding_No_1"></a><i>Almond Pudding.</i> No. 1.</h3> + +<p>Blanch half a pound of sweet almonds, with four bitter ones; pound them +in a marble mortar, with two spoonfuls of orange-flower water, and two +spoonfuls of rose-water; mix in four grated Naples biscuits, and half a +pound of melted butter. Beat eight eggs, and mix them with a pint of +cream boiled; grate in half a nutmeg, and a quarter of a pound of sugar. +Mix all well together, and bake it with a paste at the bottom of the +dish.</p> + + +<h3 class="recipe"><a name="Almond_Pudding_No_2" id="Almond_Pudding_No_2"></a><i>Almond Pudding.</i> No. 2.</h3> + +<p>Take a pound of almonds, ground very small with a little rose-water and +sugar, a pound of Naples biscuits finely grated, the marrow of six bones +broken into small pieces—if you have not marrow enough, put in beef +suet finely shred—a quarter of a pound of orange-peel, a quarter of +citron-peel, cut in thin slices, and some mace. Take twenty eggs, only +half as many whites; mix all these well together. Boil some cream, let +it stand till it is almost cold; then put in as much as will make<span class='pagenum'><a name="Page_308" id="Page_308">[308]</a></span> your +pudding tolerably thick. You may put in a very few caraway seeds and a +little ambergris, if you like.</p> + + +<h3 class="recipe"><a name="Almond_Pudding_No_3" id="Almond_Pudding_No_3"></a><i>Almond Pudding.</i> No. 3.</h3> + +<p>Two small wine glasses of rose-water, one ounce of isinglass, twelve +bitter almonds, blanched and shred; let it stand by the fire till the +isinglass is dissolved; then put a pint of cream, and the yolks of six +eggs, and sweeten to the taste. Set it on the fire till it boils; strain +it through a sieve; stir it till nearly cold; then pour it into a mould +wetted with rose-water.</p> + + +<h3 class="recipe"><a name="Amber_Pudding" id="Amber_Pudding"></a><i>Amber Pudding.</i></h3> + +<p>Half a pound of brown sugar, the same of butter, beat up as a cake, till +it becomes a fine cream, six eggs very well beaten, and sweetmeats, if +agreeable; mix all together. Three quarters of an hour will bake it; add +a little brandy, and lay puff paste round the dish.</p> + + +<h3 class="recipe"><a name="Princess_Amelias_Pudding" id="Princess_Amelias_Pudding"></a><i>Princess Amelia’s Pudding.</i></h3> + +<p>Pare eight or ten fair large apples, cut them into thin slices, and stew +them gently in a very little water till tender; then take of white bread +grated the quantity of half a threepenny loaf, six yolks and four whites +of eggs beat very light, half a pint of cream, one large spoonful of +sack or brandy, four spoonfuls of clarified butter; mix these all well +together, and beat them very light. Sweeten to your taste, and bake in +tea-cups: a little baking is sufficient. When baked, take them out of +the cups, and serve them with sack, sugar, and melted butter, for sauce.</p> + + +<h3 class="recipe"><a name="Apple_Mignon" id="Apple_Mignon"></a><i>Apple Mignon.</i></h3> + +<p>Pare and core golden pippins without breaking the apple; lay them in the +dish in which they are to be baked. Take of rice boiled tender in milk +the quantity you judge sufficient; add to it half a pint of thick cream, +with the yolks of five eggs; sweeten it to your taste, and grate in a +little nutmeg; pour it over the apples in the dish; set it in a gentle +oven. Three quarters of an hour will bake it. Glaze it over with sugar.</p> + + +<h3 class="recipe"><a name="Apple_Pudding_No_1" id="Apple_Pudding_No_1"></a><i>Apple Pudding.</i> No. 1.</h3> + +<p>Coddle six large codlings till they are very soft over a slow fire to +prevent their bursting. Rub the pulp through a sieve. Put six eggs, +leaving out two whites, six ounces of butter beaten well, three quarters +of a pound of loaf sugar pounded fine, the juice of two lemons, two +ounces of candied orange and lemon-peel, and the peel of one lemon shred +very fine. You must not put in the peel till it is going to the oven. +Put puff<span class='pagenum'><a name="Page_309" id="Page_309">[309]</a></span> paste round the dish; sift over a little sugar; an hour will +bake it.</p> + + +<h3 class="recipe"><a name="Apple_Pudding_No_2" id="Apple_Pudding_No_2"></a><i>Apple Pudding.</i> No. 2.</h3> + +<p>Prepare apples as for sauce; when cold, beat in two whole eggs, a little +nutmeg, bitter almonds pounded fine, and sugar, with orange or lemon +peel, and a little juice of either. Bake in a paste.</p> + + +<h3 class="recipe"><a name="Apple_Pudding_No_3" id="Apple_Pudding_No_3"></a><i>Apple Pudding.</i> No. 3.</h3> + +<p>Take six apples; stew them in as little water as you can; take out the +pulped part; add to it four eggs, and not quite half a pound of butter; +sweeten it to your taste. Let your paste be good, and put it in a gentle +oven.</p> + + +<h3 class="recipe"><a name="Arrow-root_Pudding" id="Arrow-root_Pudding"></a><i>Arrow-root Pudding.</i></h3> + +<p>Boil a pint of milk with eight bitter almonds pounded, a piece of +cinnamon, and lemon-peel, for some time; then take a large +table-spoonful of arrow-root, and mix it with cold milk. Mix this +afterwards with the boiling milk. All these must become cold before you +put in the eggs; then beat together three eggs, a little nutmeg and +sugar, and the arrow-root, and strain through a sieve. Butter your +mould, and boil the pudding half an hour. The mould must be quite full; +serve with wine sauce, butter a paper to put over it, and then tie over +a cloth.</p> + + +<h3 class="recipe"><a name="Pearl_Barley_Pudding" id="Pearl_Barley_Pudding"></a><i>Pearl Barley Pudding.</i></h3> + +<p>Boil three table-spoonfuls of pearl barley in a pint and a half of new +milk, with a few bitter almonds, and a little sugar, for three hours. +Strain it; when cold add two eggs; put some paste round the dish, and +bake it.</p> + + +<h3 class="recipe"><a name="Batter_Pudding" id="Batter_Pudding"></a><i>Batter Pudding.</i></h3> + +<p>Make a batter, rather stiffer than pancake batter; beat up six eggs, +leaving out three of the whites, and put them to the batter, with a +little salt and nutmeg. This quantity is for a pint basin, and will take +one hour to boil.</p> + + +<h3 class="recipe"><a name="Another_Batter_Pudding" id="Another_Batter_Pudding"></a><i>Another.</i></h3> + +<p>Three table-spoonfuls of flour, two eggs, and about a tea-cupful of +currants; beat up well with a pint of milk, and bake in a slow oven.</p> + + +<h3 class="recipe"><a name="Plain_Batter_Pudding" id="Plain_Batter_Pudding"></a><i>Plain Batter Pudding, or with Fruit.</i></h3> + +<p>Put six large spoonfuls of flour into a pan, and mix it with a quart of +milk, till it is smooth. Beat up the yolks of six and the whites of +three eggs, and put in; strain it through a sieve; then put in a +tea-spoonful of salt, one of beaten ginger, and<span class='pagenum'><a name="Page_310" id="Page_310">[310]</a></span> stir them well +together. Dip your cloth in boiling water; flour it, and pour in your +pudding; tie it rather close, and boil it an hour. When sent to table, +pour melted butter over it. You may put in ripe currants, apricots, +small plums, damsons, or white bullace, when in season; but with fruit +it will require boiling half an hour longer.</p> + + +<h3 class="recipe"><a name="Norfolk_Batter_Pudding" id="Norfolk_Batter_Pudding"></a><i>Norfolk Batter Pudding.</i></h3> + +<p>Yolks and whites of three eggs well beaten, three table-spoonfuls of +flour, half a pint of milk, and a small quantity of salt; boil it half +an hour.</p> + + +<h3 class="recipe"><a name="Green_Bean_Pudding" id="Green_Bean_Pudding"></a><i>Green Bean Pudding.</i></h3> + +<p>Boil and blanch old beans; beat them in a mortar, with very little +pepper and salt, some cream, and the yolk of an egg. A little +spinach-juice will give a fine colour; but it is good without. Boil it +for an hour in a basin that will just hold it, and pour over it parsley +and butter. Serve bacon to eat with it.</p> + + +<h3 class="recipe"><a name="Beef_Steak_Pudding" id="Beef_Steak_Pudding"></a><i>Beef Steak Pudding.</i></h3> + +<p>Cut rump-steaks, not too thick, into pieces about half the size of your +hand, taking out all the skin and sinews. Add an onion cut fine, also +potatoes (if liked,) peeled and cut in slices a quarter of an inch +thick; season with pepper and salt. Lay a layer of steaks, and then one +of potatoes, proceeding thus till full, occasionally throwing in part of +the onion. Add half a gill of water or veal broth. Boil it two hours. +You may put in, if you please, half a gill of mushroom ketchup, and a +table-spoonful of lemon-pickle.</p> + + +<h3 class="recipe"><a name="Bread_Pudding" id="Bread_Pudding"></a><i>Bread Pudding.</i></h3> + +<p>Cut off all the crust from a twopenny loaf; slice it thin in a quart of +milk; set it over a chaffing-dish of charcoal, till the bread has +completely soaked up the milk; then put in a piece of butter; stir it +well round, and let it stand till cold. Take the yolks of seven eggs and +the whites of five, and beat them up with a quarter of a pound of sugar, +with some nutmeg, cinnamon, mace, cloves, and lemon-peel, finely +pounded. Mix these well together, and boil it one hour. Prepare a sauce +of white wine, butter, and sugar; pour it over, and serve up hot.</p> + + +<h3 class="recipe"><a name="Another_Bread_Pudding" id="Another_Bread_Pudding"></a><i>Another way.</i></h3> + +<p>Boil together half a pint of milk, a quarter of a pound of butter, and +the same of sugar, and pour it over a quarter of a pound of crumb of +bread. Beat up the yolks of four eggs and<span class='pagenum'><a name="Page_311" id="Page_311">[311]</a></span> two whites; mix all well +together; put the pudding in tea-cups, and bake in a moderate oven about +an hour. Serve in wine sauce.</p> + +<p>The above quantity makes five puddings.</p> + + +<h3 class="recipe"><a name="Rich_Bread_Pudding" id="Rich_Bread_Pudding"></a><i>Rich Bread Pudding.</i></h3> + +<p>Cut the inside of a rather stale twopenny loaf as fine as possible; pour +over it boiled milk sufficient to allow of its being beaten, while warm, +to the thickness of cream; put in a small piece of butter while hot; +beat into it four almond macaroons; sweeten it to your taste. Beat four +eggs, leaving out two whites; and boil it three quarters of an hour.</p> + + +<h3 class="recipe"><a name="Bread_and_Butter_Pudding" id="Bread_and_Butter_Pudding"></a><i>Bread and Butter Pudding.</i></h3> + +<p>Cut a penny loaf or French roll into thin slices of bread and butter, as +for tea; butter the bottom of the dish, and cover it with slices of +bread and butter; sprinkle on them a few currants, well washed and +picked; then lay another layer of bread and butter; then again sprinkle +a few currants, and so on till you have put in all the bread and butter. +Beat up three eggs with a pint of milk, a little salt, grated nutmeg, or +ginger, and a few bitter almonds, and pour it on the bread and butter. +Put a puff paste round the dish, and bake it half an hour.</p> + + +<h3 class="recipe"><a name="Raisin_Bread_Pudding" id="Raisin_Bread_Pudding"></a><i>Raisin Bread Pudding.</i></h3> + +<p>Boil your bread pudding in a basin; put the stoned raisins in a circle +at the top, and from it stripes down, when ready to serve up.</p> + + +<h3 class="recipe"><a name="Buttermilk_Pudding" id="Buttermilk_Pudding"></a><i>Buttermilk Pudding.</i></h3> + +<p>Take three quarts of new milk; boil and turn it with a quart of +buttermilk: drain the whey from the curd through a hair sieve. When it +is well drained, pound it in a marble mortar very fine; then put to it +half a pound of fine beaten and sifted sugar. Boil the rind of two +lemons very tender; mince it fine; add the inside of a roll grated, a +large tea-cupful of cream, a few almonds, pounded fine, with a noggin of +white wine, a little brandy, and a quarter of a pound of melted butter. +The boats or cups you bake in must be all buttered. Turn the puddings +out when they are baked, and serve them with a sauce of sack, butter, +and sugar.</p> + + +<h3 class="recipe"><a name="Carrot_Pudding" id="Carrot_Pudding"></a><i>Carrot Pudding.</i></h3> + +<p>Take two or three large carrots, and half boil them; grate the crumb of +a penny loaf and the red part of the carrots; boil as much cream as will +make the bread of a proper thickness;<span class='pagenum'><a name="Page_312" id="Page_312">[312]</a></span> when cold, add the carrots, the +yolks of four eggs, beat well, a little nutmeg, a glass of white wine, +and sugar to your taste. Butter the dish well, and lay a little paste +round the edge. Half an hour will bake it.</p> + + +<h3 class="recipe"><a name="Another_Carrot_Pudding" id="Another_Carrot_Pudding"></a><i>Another way.</i></h3> + +<p>Take raw carrots, scraped very clean, and grate them. To half a pound of +grated carrot put a pound of grated bread. Beat up eight eggs, leaving +out the whites; mix the eggs with half a pint of cream, and then stir in +the bread and carrots, with half a pound of fresh butter melted.</p> + + +<h3 class="recipe"><a name="Charlotte_Pudding" id="Charlotte_Pudding"></a><i>Charlotte Pudding.</i></h3> + +<p>Cut as many thin slices of white bread as will cover the bottom and line +the sides of a baking-dish, having first rubbed it thick with butter; +put apples in thin slices into the dish in layers till full, strewing +sugar and bits of butter between. In the mean time, soak as many thin +slices of bread as will cover the whole in warm milk, over which lay a +plate and a weight to keep the bread close on the apples. Bake slowly +three hours. To a middling-sized dish put half a pound of butter in the +whole.</p> + + +<h3 class="recipe"><a name="Cheese_Pudding" id="Cheese_Pudding"></a><i>Cheese Pudding.</i></h3> + +<p>Boil a thick piece of stale loaf in a pint of milk; grate half a pound +of cheese; stir it into the bread and milk; beat up separately four +yolks and four whites of eggs, and a little pepper and salt, and beat +the whole together till very fine. Butter the pan, and put into the oven +about the time the first course is sent up.</p> + + +<h3 class="recipe"><a name="Another_Cheese_Pudding" id="Another_Cheese_Pudding"></a><i>Another way.</i></h3> + +<p>Half a pound of cheese—strong and mild mixed—four eggs and a little +cream, well mixed. Butter the pan, and bake it twenty minutes. To be +sent up with the cheese, or, if you like, with the tart.</p> + + +<h3 class="recipe"><a name="Citron_Pudding" id="Citron_Pudding"></a><i>Citron Pudding.</i></h3> + +<p>One spoonful of fine flour, two ounces of sugar, a little nutmeg, and +half a pint of cream; mix them well together with the yolks of three +eggs. Put it into tea-cups, and divide among them two ounces of citron, +cut very thin. Bake them in a pretty quick oven, and turn them out on a +china dish.</p> + + +<h3 class="recipe"><a name="Cocoa-nut_Pudding" id="Cocoa-nut_Pudding"></a><i>Cocoa-nut Pudding.</i></h3> + +<p>Take three quarters of a pound of sugar, one pound of cocoa-nut, a +quarter of a pound of butter, eight yolks of eggs, four spoonfuls of +rose-water, six Naples biscuits soaked in the rose-<span class='pagenum'><a name="Page_313" id="Page_313">[313]</a></span>water; beat half the +sugar with the butter and half with the eggs, and, when beat enough, mix +the cocoa-nut with the butter; then throw in the eggs, and beat all +together. For the crust, the yolks of four eggs, two spoonfuls of +rose-water, and two of water, mixed with flour till it comes to a paste.</p> + + +<h3 class="recipe"><a name="College_Pudding_No_1" id="College_Pudding_No_1"></a><i>College Pudding.</i> No. 1.</h3> + +<p>Beat up four eggs, with two ounces of flour, half a nutmeg, a little +ginger, and three ounces of sugar pounded, beaten to a smooth batter; +then add six ounces of suet chopped fine, six of currants well washed +and picked, and a glass of brandy, or white wine. These puddings are +generally fried in butter or lard, but they are better baked in an oven +in pattypans; twenty minutes will bake them; if fried, fry them till of +a nice light brown, or roll them in a little flour. You may add an ounce +of orange or citron minced very fine. When you bake them, add one more +egg, or two spoonfuls of milk.</p> + + +<h3 class="recipe"><a name="College_Pudding_No_2" id="College_Pudding_No_2"></a><i>College Pudding.</i> No. 2.</h3> + +<p>Take of bread crumb, suet, very finely chopped, currants, and moist +sugar, half a pound of each, and four eggs, leaving out one white, well +beaten. Mix all well together, and add a quarter of a pint of white +wine, leaving part of it for the sauce. Add a little nutmeg and salt. +Boil it a full half hour in tea-cups; or you may fry it. This quantity +will make six. Pour over them melted butter, sugar, and wine.</p> + + +<h3 class="recipe"><a name="College_Pudding_No_3" id="College_Pudding_No_3"></a><i>College Pudding.</i> No. 3.</h3> + +<p>A quarter of a pound of biscuit powder, a quarter of a pound of beef +suet, a quarter of a pound of currants, nicely picked and washed, +nutmeg, a glass of raisin wine, a few bitter almonds pounded, +lemon-peel, and a little juice. Fry ten minutes in beef dripping, and +send to table in wine sauce. Half these ingredients will make eight +puddings.</p> + + +<h3 class="recipe"><a name="College_Pudding_No_4" id="College_Pudding_No_4"></a><i>College Pudding.</i> No. 4.</h3> + +<p>A quarter of a pound of grated bread, the same quantity of currants, the +same of suet shred fine, a small quantity of sugar, and some nutmeg: mix +all well together. Take two eggs, and make it with them into cakes; fry +them of a light brown in butter. Serve them with butter, sugar, and +wine.</p> + + +<h3 class="recipe"><a name="New_College_Pudding" id="New_College_Pudding"></a><i>New College Pudding.</i></h3> + +<p>Grate a penny white loaf, and put to it a quarter of a pound of +currants, nicely picked and washed, a quarter of a pound of<span class='pagenum'><a name="Page_314" id="Page_314">[314]</a></span> beef suet, +minced small, some nutmeg, salt, and as much cream and eggs as will make +it almost as stiff as paste. Then make it up in the form of eggs: put +them into a stewpan, with a quarter of a pound of butter melted in the +bottom; lay them in one by one; set them over a clear charcoal fire; +and, when they are brown, turn them till they are brown all over. Send +them to table with wine sauce.</p> + +<p>Lemon-peel and a little juice may be added to the pudding.</p> + + +<h3 class="recipe"><a name="Another_New_College_Pudding" id="Another_New_College_Pudding"></a><i>Another way.</i></h3> + +<p>Take one pound of suet, half a pound of the best raisins, one pound of +currants, half a pound of sugar, half a pound of flour, one nutmeg, a +tea-spoonful of salt, two table-spoonfuls of brandy, and six eggs. Make +them up the size of a turkey’s egg; bake or fry them in butter.</p> + + +<h3 class="recipe"><a name="Cottage_Pudding" id="Cottage_Pudding"></a><i>Cottage Pudding.</i></h3> + +<p>Two pounds of potatoes, boiled, peeled, and mashed, one pint of milk, +three eggs, and two ounces of sugar. Bake it three quarters of an hour.</p> + + +<h3 class="recipe"><a name="Currant_Pudding" id="Currant_Pudding"></a><i>Currant Pudding.</i></h3> + +<p>Take one pound of flour, ten ounces of currants, five of moist sugar, a +little grated ginger, nutmeg, and sliced lemon-peel. Put the flour with +the sugar on one side of the basin, and the currants on the other. Melt +a quarter of a pound of butter in half a pint of milk; let it stand till +lukewarm; then add two yolks of eggs and one white only, well beaten, +and three tea-spoonfuls of yest. To prevent bitterness, put a piece of +red-hot charcoal, of the size of a walnut, into the milk; strain it +through a sieve, and pour it over the currants, leaving the flour and +the sugar on the other side of the basin. Throw a little flour from the +dredger over the milk; then cover it up, and leave it at the fire-side +for half an hour to rise. Then mix the whole together with a spoon; put +it into the mould, and leave it again by the fire to rise for another +half hour.</p> + + +<h3 class="recipe"><a name="Custard_Pudding_No_1" id="Custard_Pudding_No_1"></a><i>Custard Pudding.</i> No. 1.</h3> + +<p>Take three quarters of a pint of milk, three tea-spoonfuls of flour, and +three eggs: mix the flour quite smooth with a little of the milk cold; +boil the rest, and pour it to the mixed flour, stirring it well +together. Then well beat the eggs, and pour the milk and flour hot to +them. Butter a basin, pour in the pudding. Tie it close in a cloth, and +boil it half an hour. It may be made smaller or larger, by allowing one +egg to one tea-spoonful of flour and a quarter of a pint of milk, and +pro<span class='pagenum'><a name="Page_315" id="Page_315">[315]</a></span>portionately shortening the time of boiling. It may be prepared for +boiling any time, or immediately before it is put into the saucepan, as +maybe most convenient. The basin must be quite filled, or the water will +get in.</p> + + +<h3 class="recipe"><a name="Custard_Pudding_No_2" id="Custard_Pudding_No_2"></a><i>Custard Pudding.</i> No. 2.</h3> + +<p>Set on the fire a pint of milk, sweetened to your taste, with a little +cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it +the moment it is taken off the fire upon the yolks of seven eggs and the +whites of four, stirring it well, and pouring it in by degrees. Boil it +in a well buttered basin, which will hold a pint and a half. Pour wine +sauce over it.</p> + + +<h3 class="recipe"><a name="Custard_Pudding_No_3" id="Custard_Pudding_No_3"></a><i>Custard Pudding.</i> No. 3.</h3> + +<p>Boil a pint of milk and a quarter of a pint of good cream; thicken with +flour and water perfectly smooth; break in the yolks of five eggs, +sweetened with powdered loaf sugar, the peel of a lemon grated, and half +a glass of brandy. Line the dish with good puff paste, and bake for half +an hour.</p> + + +<h3 class="recipe"><a name="Custard_Pudding_No_4" id="Custard_Pudding_No_4"></a><i>Custard Pudding.</i> No. 4.</h3> + +<p>Take six eggs, one table-spoonful of flour, and a sufficient quantity of +milk to fill the pan. Boil it three quarters of an hour.</p> + + +<h3 class="recipe"><a name="Fish_Pudding" id="Fish_Pudding"></a><i>Fish Pudding.</i></h3> + +<p>Pound fillets of whiting with a quarter of a pound of butter; add the +crumb of two penny rolls, soaked in cold milk, pepper and salt, with +seasoning according to the taste. Boil in a mould one hour and a +quarter, and then turn it out, and serve up with sauce.</p> + + +<h3 class="recipe"><a name="French_Pudding" id="French_Pudding"></a><i>French Pudding.</i></h3> + +<p>Beat twelve eggs, leaving out half the whites, extremely well; take one +pound of melted butter, and one pound of sifted sugar, one nutmeg +grated, the peel of a small orange, the juice of two; the butter and +sugar to be well beaten together; then add to them the eggs and other +ingredients. Beat all very light, and bake in a thin crust.</p> + + +<h3 class="recipe"><a name="Gooseberry_Pudding" id="Gooseberry_Pudding"></a><i>Gooseberry Pudding.</i></h3> + +<p>Scald a quart of gooseberries, and pass them through a sieve, as you +would for gooseberry fool; add three eggs, three table-spoonfuls of +crumb of bread, three table-spoonfuls of flour, an ounce of butter, and +sugar to your taste. Bake it in a moderate oven.</p> + +<p><span class='pagenum'><a name="Page_316" id="Page_316">[316]</a></span></p> + + +<h3 class="recipe"><a name="Another_Gooseberry_Pudding" id="Another_Gooseberry_Pudding"></a><i>Another.</i></h3> + +<p>Scald the gooseberries, and prepare them according to the preceding +receipt; mix them with rice, prepared as for a rice pudding, and bake +it.</p> + + +<h3 class="recipe"><a name="Hunters_Pudding" id="Hunters_Pudding"></a><i>Hunter’s Pudding.</i></h3> + +<p>One pound of raisins, one pound of suet, chopped fine, four spoonfuls of +flour, four of sugar, four of good milk, and four eggs, whites and all, +two spoonfuls of brandy or sack, and some grated nutmeg. It must boil +four hours complete, and should have good room in the bag, as it swells +much in the boiling.</p> + + +<h3 class="recipe"><a name="Jug_Pudding" id="Jug_Pudding"></a><i>Jug Pudding.</i></h3> + +<p>Beat the whites and yolks of three eggs; strain through a sieve; add +gradually a quarter of a pint of milk; rub in a mortar two ounces of +moist sugar and as much grated nutmeg as would cover a sixpence; then +put in four ounces of flour, and beat it into a smooth batter by +degrees; stir in seven ounces of suet and three ounces of bread crumb; +mix all together half an hour before you put it into the pot. Boil it +three hours.</p> + + +<h3 class="recipe"><a name="Lemon_Pudding" id="Lemon_Pudding"></a><i>Lemon Pudding.</i></h3> + +<p>Take two large lemons; peel them thin, and boil them in three waters +till tender; then beat them in a mortar to a paste. Grate a penny roll +into the yolks and whites of four eggs well beaten, half a pint of milk, +and a quarter of a pound of sugar; mix them all well together; put it +into a basin well buttered, and boil it half an hour.</p> + + +<h3 class="recipe"><a name="Another_Lemon_Pudding" id="Another_Lemon_Pudding"></a><i>Another way.</i></h3> + +<p>Three lemons, six eggs, a quarter of a pound of butter, some crumb of +bread grated, with some lemon-peel and grated sugar.</p> + + +<h3 class="recipe"><a name="Small_Lemon_Puddings" id="Small_Lemon_Puddings"></a><i>Small Lemon Puddings.</i></h3> + +<p>One pint of cream, one spoonful of fine flour, two ounces of sugar, some +nutmeg, and the yolks of three eggs; mix all well together; and stick in +two ounces of citron. Bake in tea-cups in a quick oven.</p> + + +<h3 class="recipe"><a name="Maccaroni_Pudding" id="Maccaroni_Pudding"></a><i>Maccaroni Pudding.</i></h3> + +<p>Take three ounces of maccaroni, two ounces of butter, a pint and a half +of milk boiled, four eggs, half a pound of currants. Put paste round the +dish, and bake it.</p> + + +<h3 class="recipe"><a name="Marrow_Pudding" id="Marrow_Pudding"></a><i>Marrow Pudding.</i></h3> + +<p>Boil two quarts of cream with a little mace and nutmeg; beat very light +ten eggs, leaving out half the whites; put the cream<span class='pagenum'><a name="Page_317" id="Page_317">[317]</a></span> scalding to the +eggs, and beat it well. Butter lightly the dish you bake it in; then +slice some French roll, and lay a layer at the bottom; put on it lumps +of marrow; then sprinkle on some currants and fine chopped raisins, then +another layer of thin sliced bread, then marrow again, with the currants +and raisins as before. When the dish is thus filled, pour over the whole +the cream and eggs, which must be sweetened a little. An oven that will +bake a custard will be hot enough for this pudding. Strew on the marrow +a little powdered cinnamon.</p> + + +<h3 class="recipe"><a name="Another_Marrow_Pudding" id="Another_Marrow_Pudding"></a><i>Another way.</i></h3> + +<p>Boil up a pint of cream, then take it off; slice two penny loaves thin, +and put them into the cream, with a quarter of a pound of fresh butter, +stirring it till melted. Then put into it a quarter of a pound of +almonds beaten well and small, with rose-water, the marrow of three +marrow-bones, and the whites of five eggs, and two yolks. Season it with +mace shred small, and sweeten with a quarter of a pound of sugar. Make +up your pudding. The marrow should first be laid in water to take out +the blood.</p> + + +<h3 class="recipe"><a name="Nottingham_Pudding" id="Nottingham_Pudding"></a><i>Nottingham Pudding.</i></h3> + +<p>Peel six apples; take out the core, but be sure to leave the apples +whole, and fill up the place of the core with sugar. Put them in a dish, +and pour over them a nice light batter. Bake it an hour in a moderate +oven.</p> + + +<h3 class="recipe"><a name="Oatmeal_Pudding" id="Oatmeal_Pudding"></a><i>Oatmeal Pudding.</i></h3> + +<p>Steep oatmeal all night in milk; in the morning pour away the milk, and +put some cream, beaten spice, currants, a little sugar if you like it; +if not, salt, and as many eggs as you think proper. Stir it well +together; boil it thoroughly, and serve with butter and sugar.</p> + + +<h3 class="recipe"><a name="Orange_Pudding_No_1" id="Orange_Pudding_No_1"></a><i>Orange Pudding.</i> No. 1.</h3> + +<p>Take the yolks of twelve eggs and the whites of two, six ounces of the +best sugar, beat fine and sifted, and a quarter of a pound of orange +marmalade: beat all well together; set it over a gentle fire to thicken; +put to it half a pound of melted butter, and the juice of a Seville +orange. Bake it in a thin light paste, and take great care not to scorch +it in the oven.</p> + + +<h3 class="recipe"><a name="Orange_Pudding_No_2" id="Orange_Pudding_No_2"></a><i>Orange Pudding.</i> No. 2.</h3> + +<p>Grate off the rind of two large Seville oranges as far as they are +yellow; put them in fair water, and let them boil till they are tender, +changing the water two or three times. When they<span class='pagenum'><a name="Page_318" id="Page_318">[318]</a></span> are tender, cut them +open, take away the seeds and strings, and beat them in a mortar, with +half a pound of sugar finely sifted, until it is a fine light paste; +then put in the yolks of ten eggs well beaten, five or six spoonfuls of +thick cream, half a Naples biscuit, and the juice of two more Seville +oranges. Mix these well together, and melt a pound of the best butter, +or beat it to a cream without melting: beat all light and well together, +and bake it in a puff paste three quarters of an hour.</p> + + +<h3 class="recipe"><a name="Orange_Pudding_No_3" id="Orange_Pudding_No_3"></a><i>Orange Pudding.</i> No. 3.</h3> + +<p>Grate the peel of four china oranges and of one lemon; boil it in a pint +of cream, with a little cinnamon and some sugar. Scald crumb of white +bread in a little milk; strain the boiled cream to the bread, and mix it +together; add the yolks of six and the whites of three eggs; mix all +well together. Put it into a dish rubbed with a little butter, and bake +it of a nice brown colour. Serve with wine sauce.</p> + + +<h3 class="recipe"><a name="Orange_Pudding_No_4" id="Orange_Pudding_No_4"></a><i>Orange Pudding.</i> No. 4.</h3> + +<p>Melt half a pound of fresh butter, and when cold take away the top and +bottom; then mix the yolks of nine eggs well beaten, and half a pound of +double-refined sugar, beaten and seared; beat all well together; grate +in the rind of a good Seville orange, and stir well up. Put it into a +dish, and bake it.</p> + + +<h3 class="recipe"><a name="Orange_Pudding_No_5" id="Orange_Pudding_No_5"></a><i>Orange Pudding.</i> No. 5.</h3> + +<p>Simmer two ounces of isinglass in water; steep orange-peel in water all +night; then add one pint of orange-juice, with the yolks of four eggs, +and some white sugar. Bake a quarter of an hour or twenty minutes.</p> + + +<h3 class="recipe"><a name="Orange_Pudding_No_6" id="Orange_Pudding_No_6"></a><i>Orange Pudding.</i> No. 6.</h3> + +<p>Cut two large china oranges in quarters, and take out the seeds; beat +them in a mortar, with two ounces of sugar, and the same quantity of +butter; then add four eggs, well beat, and a little Seville +orange-juice. Line the dish with puff paste, and bake it.</p> + + +<h3 class="recipe"><a name="Plain_Orange_Pudding" id="Plain_Orange_Pudding"></a><i>Plain Orange Pudding.</i></h3> + +<p>Make a bread pudding, and add a table-spoonful of ratafia, the juice of +a Seville orange and the rind, or that of a lemon cut small. Bake with +puff paste round it; turn it out of the tin when sent to table.</p> + + +<h3 class="recipe"><a name="Paradise_Pudding" id="Paradise_Pudding"></a><i>Paradise Pudding.</i></h3> + +<p>Six apples pared and chopped very fine, six eggs, six ounces of bread +grated very fine, six ounces of sugar, six ounces of<span class='pagenum'><a name="Page_319" id="Page_319">[319]</a></span> currants, a little +salt and nutmeg, some lemon-peel, and one glass of brandy. The whole to +boil three hours.</p> + + +<h3 class="recipe"><a name="Pith_Pudding" id="Pith_Pudding"></a><i>Pith Pudding.</i></h3> + +<p>Take the pith of an ox; wipe the blood clean from it; let it lie in +water two days, changing the water very often. Dry it in a cloth, and +scrape it with a knife to separate the strings from it. Then put it into +a basin; beat it with two or three spoonfuls of rose-water till it is +very fine, and strain it through a fine strainer. Boil a quart of thick +cream with a nutmeg, a blade of mace, and a little cinnamon. Beat half a +pound of almonds very fine with rose-water; put them in the cream and +strain it: beat them again, and again strain till you have extracted all +their goodness; then put to them twelve eggs, with four whites. Mix all +these together with the pith; add five or six spoonfuls of sack, half a +pound of sugar, citron cut small, and the marrow of six bones; and then +fill them. Half an hour will boil them.</p> + + +<h3 class="recipe"><a name="Plum_Pudding_No_1" id="Plum_Pudding_No_1"></a><i>Plum Pudding.</i> No. 1.</h3> + +<p>Half a pound of raisins stoned, half a pound of suet, good weight, shred +very fine, half a pint of milk, four eggs, two of the whites only. Beat +the eggs first, mix half the milk with them, stir in the flour and the +rest of the milk by degrees, then the suet and raisins, and a small +tea-cupful of moist sugar. Mix the eggs, sugar, and milk, well together +in the beginning, and stir all the ingredients well together. A plum +pudding should never boil less than five hours; longer will not hurt it. +This quantity makes a large plain pudding: half might do.</p> + + +<h3 class="recipe"><a name="Plum_Pudding_No_2" id="Plum_Pudding_No_2"></a><i>Plum Pudding.</i> No. 2.</h3> + +<p>One pound of jar raisins stoned and cut in pieces, one pound of suet +shred small, with a very little salt to it; six eggs, beat with a little +brandy and sack, nearly a pint of milk, a nutmeg grated, a very little +flour, not more than a spoonful, among the raisins, to separate them +from each other, and as much grated bread as will make these ingredients +of the proper consistence when they are all mixed together.</p> + + +<h3 class="recipe"><a name="Plum_Pudding_No_3" id="Plum_Pudding_No_3"></a><i>Plum Pudding.</i> No. 3.</h3> + +<p>Take half a pound of crumb of stale bread; cut it in pieces; boil half a +pint of milk and pour over it; let it stand half an hour to soak. Take +half a pound of beef suet shred fine, half a pound of raisins, half a +pound of currants beat up with a little salt; mix them well together +with a handful of flour. Butter<span class='pagenum'><a name="Page_320" id="Page_320">[320]</a></span> the dish, and put the pudding in it to +bake; but if boiled, flour the bag, or butter the mould, if you boil it +in one. To this quantity put three eggs.</p> + + +<h3 class="recipe"><a name="Plum_Pudding_No_4" id="Plum_Pudding_No_4"></a><i>Plum Pudding.</i> No. 4.</h3> + +<p>One pound of beef suet, one pound of raisins stoned, four +table-spoonfuls of flour, six ounces of loaf-sugar, one tea-spoonful of +salt, five eggs, and half a grated nutmeg. Flour the cloth well, and +boil it six hours.</p> + + +<h3 class="recipe"><a name="Plum_Pudding_No_5" id="Plum_Pudding_No_5"></a><i>Plum Pudding.</i> No. 5.</h3> + +<p>Take currants, raisins, suet, bread crumb, and sugar, half a pound of +each, five eggs, two ounces of almonds blanched and shred very fine, +citron and brandy to taste, and a spoonful of flour.</p> + + +<h3 class="recipe"><a name="A_rich_Plum_Pudding" id="A_rich_Plum_Pudding"></a><i>A rich Plum Pudding.</i></h3> + +<p>A pound and a quarter of sun raisins, stoned, six eggs, two spoonfuls of +flour, a pound of suet, a little nutmeg, a glass of brandy: boil it five +or six hours.</p> + + +<h3 class="recipe"><a name="Potato_Pudding_No_1" id="Potato_Pudding_No_1"></a><i>Potato Pudding.</i> No. 1.</h3> + +<p>Boil two pounds of white potatoes; peel them, and bruise them fine in a +mortar, with half a pound of melted butter, and the yolks of four eggs. +Put it into a cloth, and boil it half an hour; then turn it into a dish; +pour melted butter, with a glass of raisin wine, and the juice of a +Seville orange, mixed together as sauce, over it, and strew powdered +sugar all over.</p> + + +<h3 class="recipe"><a name="Potato_Pudding_No_2" id="Potato_Pudding_No_2"></a><i>Potato Pudding.</i> No. 2.</h3> + +<p>Take four steamed potatoes; dry and rub them through a sieve; boil a +quarter of a pint of milk, with spice, sugar, and butter; stir the +potatoes in the milk, with the yolks of three eggs; beat the whites to a +strong froth, and add them to the pudding. Bake it in a quick oven.</p> + + +<h3 class="recipe"><a name="Potato_Pudding_No_3" id="Potato_Pudding_No_3"></a><i>Potato Pudding.</i> No. 3.</h3> + +<p>Boil three or four potatoes; mash and pass them through a sieve; beat +them up with milk, and let it stand till cold. Then add the yolks of +four eggs and sugar; beat up the four whites to a strong froth, and stir +it in very gently before you put the pudding into the mould.</p> + + +<h3 class="recipe"><a name="Potato_Pudding_No_4" id="Potato_Pudding_No_4"></a><i>Potato Pudding.</i> No. 4.</h3> + +<p>One pound of potatoes, three quarters of a pound of butter, one pound of +sugar, eight eggs, a little mace, and nutmeg. Rub the potatoes through a +sieve, to make them quite free from lumps. Bake it.</p> + +<p><span class='pagenum'><a name="Page_321" id="Page_321">[321]</a></span></p> + + +<h3 class="recipe"><a name="Potato_Pudding_No_5" id="Potato_Pudding_No_5"></a><i>Potato Pudding.</i> No. 5.</h3> + +<p>Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce of +suet, one ounce, or one-sixteenth of a pint, of milk, and one ounce of +Gloucester cheese—total, fifteen ounces—with as much boiling water as +is necessary to bring them to a due consistence. Bake in an earthen pan.</p> + + +<h3 class="recipe"><a name="Potato_Pudding_No_6" id="Potato_Pudding_No_6"></a><i>Potato Pudding.</i> No. 6.</h3> + +<p>Potatoes and suet as before, and one ounce of red herrings, pounded fine +in a mortar, mixed, baked, &c. as before.</p> + + +<h3 class="recipe"><a name="Potato_Pudding_No_7" id="Potato_Pudding_No_7"></a><i>Potato Pudding.</i> No. 7.</h3> + +<p>The same quantity of potatoes and suet, and one ounce of hung beef, +grated fine with a grater, and mixed and baked as before.</p> + + +<h3 class="recipe"><a name="Pottingers_Pudding" id="Pottingers_Pudding"></a><i>Pottinger’s Pudding.</i></h3> + +<p>Three ounces of ground rice, and two ounces of sweet almonds, blanched +and beaten fine; the rice must be boiled and beaten likewise. Mix them +well together, with two eggs, sugar and butter, to your taste. Make as +thin a puff paste as possible, and put it round some cups; when baked, +turn them out, and pour wine sauce over them. This quantity will make +four puddings.</p> + + +<h3 class="recipe"><a name="Prune_Pudding" id="Prune_Pudding"></a><i>Prune Pudding.</i></h3> + +<p>Mix a pound of flour with a quart of milk; beat up six eggs, and mix +with it a little salt, and a spoonful of beaten ginger. Beat the whole +well together till it is a fine stiff batter; put in a pound of prunes; +tie the pudding in a cloth, and boil it an hour and a half. When sent to +table, pour melted butter over it.</p> + + +<h3 class="recipe"><a name="Quaking_Pudding" id="Quaking_Pudding"></a><i>Quaking Pudding.</i></h3> + +<p>Boil a quart of milk with a bit of cinnamon and mace; mix about a +spoonful of butter with a large spoonful of flour, to which put the milk +by degrees. Add ten eggs, but only half the whites, and a nutmeg grated. +Butter your basin and the cloth you tie over it, which must be tied so +tight and close as not to admit a drop of water. Boil it an hour. Sack +and butter for sauce.</p> + + +<h3 class="recipe"><a name="Another_Quaking_Pudding" id="Another_Quaking_Pudding"></a><i>Another way.</i></h3> + +<p>To three quarts of cream put the yolks of twelve eggs and three whites, +and two spoonfuls of flour, half a nutmeg grated, and a quarter of a +pound of sugar. Mix them well together. Put it into a bag, and boil it +with a quick fire; but let the water boil before you put it in. Half an +hour will do it.</p> + +<p><span class='pagenum'><a name="Page_322" id="Page_322">[322]</a></span></p> + + +<h3 class="recipe"><a name="Ratafia_Pudding" id="Ratafia_Pudding"></a><i>Ratafia Pudding.</i></h3> + +<p>A quarter of a pound of sweet and a quarter of an ounce of bitter +almonds, butter and loaf sugar of each a quarter of a pound; beat them +together in a marble mortar. Add a pint of cream, four eggs, leaving out +two whites, and a wine glassful of sherry. Garnish the dish with puff +paste, and bake half an hour.</p> + + +<h3 class="recipe"><a name="Rice_Pudding" id="Rice_Pudding"></a><i>Rice Pudding.</i></h3> + +<p>Take a quarter of a pound of rice, a pint and a half of new milk, five +eggs, with the whites of two. Set the rice and the milk over the fire +till it is just ready to boil; then pour it into a basin, and stir into +it an ounce of butter till it is quite melted. When cold, the eggs to be +well beaten and stirred in, and the whole sweetened to the taste: in +general, a quarter of a pound of sugar is allowed to the above +proportions. Add about a table-spoonful of ratafia, and a little salt: a +little cream improves it much. Put it into a nice paste, and an hour is +sufficient to bake it.</p> + +<p>The rice and milk, while over the fire, must be kept stirred all the +time.</p> + + +<h3 class="recipe"><a name="Another_Rice_Pudding" id="Another_Rice_Pudding"></a><i>Another.</i></h3> + +<p>Boil five ounces of rice in a pint and a half of milk; when nearly cold, +stir in two ounces of butter, two eggs, three ounces of sugar, spice or +lemon, as you like. Bake it an hour.</p> + + +<h3 class="recipe"><a name="Plain_Rice_Pudding" id="Plain_Rice_Pudding"></a><i>Plain Rice Pudding.</i></h3> + +<p>Take a quarter of a pound of whole rice, wash and pick it clean; put it +into a saucepan, with a quart of new milk, a stick of cinnamon, and +lemon-peel shred fine. Boil it gently till the rice is tender and thick, +and stir it often to keep it from burning. Take out the cinnamon and +lemon-peel; put the rice into an earthen pan to cool; beat up the yolks +of four eggs and the whites of two. Stir them into the rice; sweeten it +to the palate with moist sugar; put in some lemon or Seville orange-peel +shred very fine, a few bitter almonds, and a little grated nutmeg and +ginger. Mix all well together; lay a puff paste round the dish, pour in +the pudding, and bake it.</p> + + +<h3 class="recipe"><a name="Another_Plain_Rice_Pudding" id="Another_Plain_Rice_Pudding"></a><i>Another way.</i></h3> + +<p>Pour a quart of new milk, scalding hot, upon three ounces of whole rice. +Let it stand covered for an hour or two. Scald the milk again, and pour +it on as before, letting it stand all night. Next day, when you are +ready to make the pudding, set the rice and milk over the fire, give it +a boil up, sweeten it with a little sugar, put into it a very little +pounded cinnamon, stir it well<span class='pagenum'><a name="Page_323" id="Page_323">[323]</a></span> together; butter the dish in which it is +to be baked, pour it in, and put it into the oven. This pudding is not +long in baking.</p> + + +<h3 class="recipe"><a name="Ground_Rice_Pudding" id="Ground_Rice_Pudding"></a><i>Ground Rice Pudding.</i></h3> + +<p>Boil three ounces of rice in a pint of milk, stirring it all well +together the whole time of boiling. Pour it into a pan, and stir in six +ounces of butter, six ounces of sugar, eight eggs, but half of the +whites only, and twenty almonds pounded, half of them bitter. Put paste +at the bottom of the dish.</p> + + +<h3 class="recipe"><a name="Rice_Hunting_Pudding" id="Rice_Hunting_Pudding"></a><i>Rice Hunting Pudding.</i></h3> + +<p>To a pound of suet, half a pound of currants, a pound of jar raisins +stoned, five eggs, leaving out two whites, half a pound of ground rice, +a little spice, and as much milk as will make it a thick batter. Boil it +two hours and a half.</p> + + +<h3 class="recipe"><a name="Kitchen_Rice_Pudding" id="Kitchen_Rice_Pudding"></a><i>Kitchen Rice Pudding.</i></h3> + +<p>Half a pound of rice in two quarts of boiling water, a pint and a half +of milk, and a quarter of a pound of beef or mutton suet, shred fine +into it. Bake an hour and a half.</p> + + +<h3 class="recipe"><a name="Rice_Plum_Pudding" id="Rice_Plum_Pudding"></a><i>Rice Plum Pudding.</i></h3> + +<p>Half a pound of rice boiled in milk till tender, but the milk must not +run thin about it; then take half a pound of raisins, and the like +quantity of currants, and suet, chopped fine, four eggs, leaving out +half the whites, one table-spoonful of sugar, two of brandy, some +lemon-peel, and spice. Mix these well together, and take two +table-spoonfuls of flour to make it up. It must boil five or six hours +in a tin or basin.</p> + + +<h3 class="recipe"><a name="Small_Rice_Puddings" id="Small_Rice_Puddings"></a><i>Small Rice Puddings.</i></h3> + +<p>Set three ounces of flour of rice over the fire in three quarters of a +pint of milk; stir it constantly; when stiff, take it off, pour it into +an earthen pan, and stir in three ounces of butter, and a large +tea-cupful of cream; sweeten it to your taste with lump sugar. When +cold, beat five eggs and two whites; grate the peel of half a lemon; cut +three ounces of blanched almonds small, and a few bitter ones with them. +Beat all well together; boil it half an hour in small basins, and serve +with wine sauce.</p> + + +<h3 class="recipe"><a name="Swedish_Rice_Pudding" id="Swedish_Rice_Pudding"></a><i>Swedish Rice Pudding.</i></h3> + +<p>Wash one pound of rice six or eight times in warm water; put it into a +stewpan upon a slow fire till it bursts; strain it through a sieve; add +to the rice one pound of sugar, previously well clarified, and the juice +of six or eight oranges, and of six<span class='pagenum'><a name="Page_324" id="Page_324">[324]</a></span> lemons, and simmer it on the fire +for half an hour. Cover the bottom and the edges of a dish with paste, +taking care that the flour of which the paste is made be first +thoroughly dried. Put in your rice, and decorate with candied +orange-peel.</p> + + +<h3 class="recipe"><a name="Rice_White_Pot" id="Rice_White_Pot"></a><i>Rice White Pot.</i></h3> + +<p>Boil one pound of rice, previously well washed in two quarts of new +milk, till it is much reduced, quite tender, and thick; beat it in a +mortar, with a quarter of a pound of almonds blanched, putting it to +them by degrees as you beat them. Boil two quarts of cream with two or +three blades of mace; mix it light with nine eggs—only five +whites—well beat, and a little rose-water; sweeten it to your taste. +Cut some candied orange and citron very thin, and lay it in. Bake it in +a slow oven.</p> + + +<h3 class="recipe"><a name="Sago_Pudding" id="Sago_Pudding"></a><i>Sago Pudding.</i></h3> + +<p>Boil a quarter of a pound of sago in a pint of new milk, till it is very +thick; stir in a large piece of butter; add sugar and nutmeg to your +palate, and four eggs. Boil it an hour. Wine sauce.</p> + + +<h3 class="recipe"><a name="Spoonful_Pudding" id="Spoonful_Pudding"></a><i>Spoonful Pudding.</i></h3> + +<p>A table-spoonful of flour, a spoonful of cream or milk, some currants, +an egg, a little sugar and brandy, or raisin wine. Make them round and +about the size of an egg, and tie them up in separate pudding-cloths.</p> + + +<h3 class="recipe"><a name="Plain_Suet_Pudding_baked" id="Plain_Suet_Pudding_baked"></a><i>Plain Suet Pudding, baked.</i></h3> + +<p>Four spoonfuls of flour, four spoonfuls of suet shred very fine, three +eggs, mixed with a little salt, and a tea-cupful of milk. Bake in a +small pie-dish, and turn it out for table.</p> + + +<h3 class="recipe"><a name="Suet_Pudding_boiled" id="Suet_Pudding_boiled"></a><i>Suet Pudding, boiled.</i></h3> + +<p>Shred a pound of beef suet very fine; mix it with a pound of flour, a +little salt and ginger, six eggs, and as much milk as will make it into +a stiff batter. Put it in a cloth, and boil it two hours. When done, +turn it into a dish, with plain melted butter.</p> + + +<h3 class="recipe"><a name="Tansy_Pudding" id="Tansy_Pudding"></a><i>Tansy Pudding.</i></h3> + +<p>Beat sixteen eggs very well in a wooden bowl, leaving out six whites, +with a little orange-flower water and brandy; then add to them by +degrees half a pound of fine sifted sugar; grate in a nutmeg, and a +quarter of a pound of Naples biscuit; add a pint of the juice of +spinach, and four spoonfuls of the juice of tansy; then put to it a pint +of cream. Stir it all well together, and put it in a skillet, with a +piece of butter melted;<span class='pagenum'><a name="Page_325" id="Page_325">[325]</a></span> keep it stirring till it becomes pretty thick; +then put it in a dish, and bake it half an hour. When it comes out of +the oven, stick it with blanched almonds cut very thin, and mix in some +citron cut in the same manner. Serve it with sack and sugar, and squeeze +a Seville orange over it. Turn it out in the dish in which you serve it +bottom upwards.</p> + + +<h3 class="recipe"><a name="Another_Tansy_Pudding" id="Another_Tansy_Pudding"></a><i>Another way.</i></h3> + +<p>Take five ounces of grated bread, a pint of milk, five eggs, a little +nutmeg, the juice of tansy and spinach, to your taste, a quarter of a +pound of butter, some sugar, and a little brandy; put it in a saucepan, +and keep it stirring on a gentle fire till thick. Then put it in a dish +and bake it; when baked, turn it out, and dust sugar on it.</p> + + +<h3 class="recipe"><a name="Tapioca_Pudding" id="Tapioca_Pudding"></a><i>Tapioca Pudding.</i></h3> + +<p>Take a small tea-cupful of tapioca, and rather more than half that +quantity of whole rice; let it soak all night in water, just enough to +cover it; then add a quart of milk: let it simmer over a slow fire, +stirring it every five minutes till it looks clear. Let it stand till +quite cold; then add three eggs, well beaten with sugar, and grated +lemon-peel, and bake it. It is equally good cold or hot.</p> + + +<h3 class="recipe"><a name="Neats_Tongue_Pudding" id="Neats_Tongue_Pudding"></a><i>Neat’s Tongue Pudding.</i></h3> + +<p>Boil a neat’s tongue very tender; when cold, peel and shred it very +fine, after grating as much as will cover your hand. Add to it some beef +suet and marrow. Take some oranges and citron, finely cut, some cloves, +nutmeg, and mace, not forgetting salt to your taste, twenty-four eggs, +half the whites only, some sack, a little rose-water, and as much boiled +cream as will make the whole of proper thickness. Then put in two pounds +of currants, if your tongue be large.</p> + + +<h3 class="recipe"><a name="Quatre_Fruits" id="Quatre_Fruits"></a><i>Quatre Fruits.</i></h3> + +<p>Take picked strawberries, black currants, raspberries, and the little +black cherries, one pound of each, and two quarts of brandy. Infuse the +whole together, and sweeten to taste. When it has stood a sufficient +time, filter through a jelly-bag till the liquor is quite clear.</p> + + +<h3 class="recipe"><a name="Quinces_to_preserve" id="Quinces_to_preserve"></a><i>Quinces, to preserve.</i></h3> + +<p>Put a third part of the clearest and largest quinces into cold water +over the fire, and coddle till tender, but not so as to be broken. Pare +and cut them into quarters, taking out the<span class='pagenum'><a name="Page_326" id="Page_326">[326]</a></span> core and the hard part, and +then weigh them. The kernels must be taken out of the core, and tied up +in a piece of muslin or gauze. The remaining two-thirds of the quinces +must be grated, and the juice well squeezed out; and to a pound of the +coddled quinces put a pint of juice; pound some cochineal, tie it up in +muslin, and put it to the quinces and juice. They must be together all +night; next day, put a pound of lump sugar to every pound of coddled +quinces; let the sugar be broken into small lumps, and, with the quince +juice, cochineal, and kernels, be boiled together until the quinces are +clear and red, quite to the middle of each quarter. Take out the +quarters, and boil the syrup for half an hour: put the quarters in, and +let them boil gently for near an hour: then put them in a jar, boil the +syrup till it is a thick jelly, and put it boiling hot over them.</p> + + +<h3 class="recipe"><a name="Quinces_to_preserve_whole" id="Quinces_to_preserve_whole"></a><i>Quinces, to preserve whole.</i></h3> + +<p>Pare the quinces very thin, put them into a well-tinned saucepan; fill +it with hard water, lay the parings over the fruit, and keep them down; +cover close that the steam may not escape, and set them over a slow fire +to stew till tender and of a fine red colour. Take them carefully out, +and weigh them to two pounds of quinces. Take two pounds and a half of +double-refined sugar; put it into a preserving-pan, with one quart of +water. Set it over a clear charcoal fire to boil; skim it clean, and, +when it looks clear, put in the quinces. Boil them twelve minutes; take +them off, and set them by for four hours to cool. Set them on the fire +again, and let them boil three minutes; take them off, and let them +stand two days; then boil them again ten minutes with the juice of two +lemons, and set them by till cold. Put them into jars; pour on the +syrup, cover them with brandy paper, tie them close with leather or +bladder, and set them in a dry cool place.</p> + + +<h3 class="recipe"><a name="Ramaquins_No_1" id="Ramaquins_No_1"></a><i>Ramaquins.</i> No. 1.</h3> + +<p>Take two ounces of Cheshire cheese grated, two ounces of white bread +grated, two ounces of butter, half a pint of cream, and a little white +pepper; boil all together; let it stand till cold; then take two yolks +of eggs, beat the whole together, and put it into paper coffins. Twenty +minutes will bake them.</p> + + +<h3 class="recipe"><a name="Ramaquins_No_2" id="Ramaquins_No_2"></a><i>Ramaquins.</i> No. 2.</h3> + +<p>Take very nearly half a pound of Parmesan cheese, two ounces of mild +Gloucester, four yolks of eggs, about six ounces of the best butter, and +a good tea-cupful of cream. Beat the cheese first in a mortar; add by +degrees the other<span class='pagenum'><a name="Page_327" id="Page_327">[327]</a></span> ingredients, and in some measure be regulated by your +taste, whether the proportion of any of them should be increased or +diminished. A little while bakes them; the oven must not be too hot. +They are baked in little paper cases, and served as hot as possible.</p> + + +<h3 class="recipe"><a name="Ramaquins_No_3" id="Ramaquins_No_3"></a><i>Ramaquins.</i> No. 3.</h3> + +<p>Put to a little water just warm a little salt; stir in a quarter of a +pound of butter; it must not boil. When well mixed, let it stand till +cold: then stir in three eggs, one at a time, beating it well till it is +quite smooth; then add three more eggs, beating it well, and half a +pound of Parmesan cheese. Beat it well again, adding two yolks of eggs +and a quarter of a pound of cold butter, and again beat it. Just before +it is going into the oven, beat six eggs to a froth, and beat the whole +together. Bake in paper moulds and in a quick oven. Serve as hot as +possible.</p> + + +<h3 class="recipe"><a name="Ramaquins_No_4" id="Ramaquins_No_4"></a><i>Ramaquins.</i> No. 4.</h3> + +<p>Take a quarter of a pound of Cheshire cheese, two eggs, and two ounces +of butter; beat them fine in a mortar, and make them up in cakes that +will cover a piece of bread of the size of a crown-piece. Lay them on a +dish, not touching one another; set them on a chaffing-dish of coals, +and hold a salamander over them till they are quite brown. Serve up hot.</p> + + +<h3 class="recipe"><a name="Raspberries_to_preserve" id="Raspberries_to_preserve"></a><i>Raspberries, to preserve.</i></h3> + +<p>Take the juice of red and white raspberries; if you have no white +raspberries, put half codling jelly; put a pint and a half of juice to +two pounds of sugar; let it boil, and skim it. Then put in three +quarters of a pound of large red raspberries; boil them very fast till +they jelly and are very clear; do not take them off the fire, that would +make them hard, and a quarter of an hour will do them. After they begin +to boil fast, put the raspberries in pots or glasses; then strain the +jelly from the seeds, and put it to them. When they begin to cool, stir +them, that they may not lie at the top of the glasses; and, when cold, +lay upon them papers wetted with brandy and dried with a cloth.</p> + + +<h3 class="recipe"><a name="Another_Raspberries_to_preserve" id="Another_Raspberries_to_preserve"></a><i>Another way.</i></h3> + +<p>Put three quarters of a pound of moist sugar to every quart of fruit, +and let them boil gently till they jelly.</p> + + +<h3 class="recipe"><a name="Raspberries_to_preserve_in_Currant_Jelly" id="Raspberries_to_preserve_in_Currant_Jelly"></a><i>Raspberries, to preserve in Currant Jelly.</i></h3> + +<p>Strip the currants from the stalks; weigh one pound of sugar to one +pound of fruit, and to every eight pounds of currants put one pound of +raspberries, for which you are not<span class='pagenum'><a name="Page_328" id="Page_328">[328]</a></span> to allow any sugar. Wet the sugar, +and let it boil till it is almost sugar again; then throw in the fruit, +and, with a very smart fire, let it boil up all over. Take it off, and +strain it through a lawn sieve. You must not let it boil too much, for +fear of the currants breaking, and the seeds coming through into the +jelly. When it boils up in the middle, and the syrup diffuses itself +generally, it is sufficiently done; then take it off instantly. This +makes a very elegant, clear currant jelly, and may be kept and used as +such. Take some whole fine large raspberries; stalk them; put some of +the jelly, made as above directed, in your preserving-pan; sprinkle in +the raspberries, not too many at a time, for fear of bruising them. +About ten minutes will do them. Take them off, and put them in pots or +glasses. If you choose to do more, you must put in the pan a fresh +supply of jelly. Let the jelly nearly boil up before you put in the +raspberries.</p> + + +<h3 class="recipe"><a name="Raspberry_Jam_No_1" id="Raspberry_Jam_No_1"></a><i>Raspberry Jam.</i> No. 1.—<i>Very good.</i></h3> + +<p>Take to each pound of raspberries half a pint of juice of red and white +currants, an equal quantity of each, in the whole half a pint, and a +pound of double-refined sugar. Stew or bake the currants in a pot, to +get out the juice. Let the sugar be finely beaten; then take half the +raspberries and squeeze through a coarse cloth, to keep back the seeds; +bruise the rest with the back of a wooden spoon; the half that is +bruised must be of the best raspberries. Mix the raspberries, juice, and +sugar, together: set it over a good fire, and let it boil as fast as +possible, till you see it will jelly, which you may try in a spoon.</p> + + +<h3 class="recipe"><a name="Raspberry_Jam_No_2" id="Raspberry_Jam_No_2"></a><i>Raspberry Jam.</i> No. 2.</h3> + +<p>Weigh equal quantities of sugar and of fruit; put the fruit into a +preserving-pan: boil it very quickly; break it; and stir it constantly. +When the juice is almost wasted, add the sugar, and simmer it half an +hour. Use a silver spoon.</p> + + +<h3 class="recipe"><a name="Raspberry_Jam_No_3" id="Raspberry_Jam_No_3"></a><i>Raspberry Jam.</i> No. 3.</h3> + +<p>To six quarts of raspberries put three pounds of refined sugar finely +pounded; strain half the raspberries from the seed; then boil the juice +and the other half together. As it jellies, put it into pots. The sugar +should first be boiled separately, before the raspberries are added.</p> + + +<h3 class="recipe"><a name="Raspberry_Paste" id="Raspberry_Paste"></a><i>Raspberry Paste.</i></h3> + +<p>Break three parts of your raspberries red and white; strain them through +linen; break the other part, and put into the juice; boil it till it +jellies, and then let it stand till cold. To<span class='pagenum'><a name="Page_329" id="Page_329">[329]</a></span> every pint put a pound of +sugar, and make it scalding hot: add some codling jelly before you put +in the seeds.</p> + + +<h3 class="recipe"><a name="Apple_Tart_with_Rice_Crust" id="Apple_Tart_with_Rice_Crust"></a><i>Apple Tart with Rice Crust.</i></h3> + +<p>Pare and quarter six russet apples; stew them till soft; sweeten with +lump-sugar; grate some lemon-peel; boil a tea-cupful of rice in milk +till it becomes thick: sweeten it well with loaf-sugar. Add a little +cream, cinnamon, and nutmeg; lay the apple in the dish; cover it with +rice; beat the whites of two eggs to a strong froth; lay it on the top; +dust a little sugar over it, and brown it in the oven.</p> + + +<h3 class="recipe"><a name="Another_Apple_Tart_with_Rice_Crust" id="Another_Apple_Tart_with_Rice_Crust"></a><i>Another way.</i></h3> + +<p>Pare and core as many apples as your dish will conveniently bake; stew +them with sugar, a bit of lemon-peel, and a little cinnamon. Prepare +your rice as for a rice pudding. Fill your dish three parts full of +apples, and cover it with the rice.</p> + + +<h3 class="recipe"><a name="Rolls" id="Rolls"></a><i>Rolls.</i></h3> + +<p>Take two pounds of flour; divide it; put one half into a deep pan; rub +two ounces of butter into the flour; the whites of two eggs whisked to a +high froth; add one table-spoonful of yest, four table-spoonfuls of +cream, the yolk of one egg, a pint of milk, rather more than new milk +warm. Mix the above together into a lather; beat it for ten minutes; +then cover it, and set it before the fire for two hours to rise. Mix in +the other half of the flour, and set it before the fire for a quarter of +an hour. These rolls must be baked in earthenware cups, rubbed with a +little butter, and not more than half filled with dough; they must be +baked a quarter of an hour in a very hot oven.</p> + + +<h3 class="recipe"><a name="Another_Rolls" id="Another_Rolls"></a><i>Another way.</i></h3> + +<p>Take one quart of fine flour; wet it with warm milk, and six +table-spoonfuls of small beer yest, a quarter of a pound of butter, and +a little salt. Do not make the dough too stiff at first, but let it rise +awhile; then work in the flour to the proper consistency. Set it to rise +some time longer, then form your rolls of any size you please; bake them +in a warmish oven; twenty minutes will bake the small and half an hour +the large ones.</p> + + +<h3 class="recipe"><a name="Excellent_Rolls" id="Excellent_Rolls"></a><i>Excellent Rolls.</i></h3> + +<p>Take three pounds of the finest flour, and mix up the yolks of three +eggs with the yest. Wet the flour with milk, first melting in the milk +one ounce of butter, and add a little salt to the flour.</p> + +<p><span class='pagenum'><a name="Page_330" id="Page_330">[330]</a></span></p> + + +<h3 class="recipe"><a name="Little_Rolls" id="Little_Rolls"></a><i>Little Rolls.</i></h3> + +<p>One pound of flour, two or three spoonfuls of yest, the yolks of two +eggs, the white of one, a little salt, moistened with milk. This dough +must be made softer than for bread, and beaten well with a spoon till it +is quite light; let it stand some hours before it is baked; some persons +make it over-night. The Dutch oven, which must first be made warm, will +bake the rolls, which must be turned to prevent their catching.</p> + + +<h3 class="recipe"><a name="Breakfast_Rolls" id="Breakfast_Rolls"></a><i>Breakfast Rolls.</i></h3> + +<p>Rub exceedingly fine two ounces of good butter in a pound and three +quarters of fine flour. Mix a table-spoonful of yest in half a pint of +warm milk; set a light sponge in the flour till it rises for an hour; +beat up one or two eggs in half a spoonful of fine sugar, and intermix +it with the sponge, adding to it a little less than half a pint of warm +milk with a tea-spoonful of salt. Mix all up to a light dough, and keep +it warm, to rise again for another hour. Then break it in pieces, and +roll them to the thickness of your finger of the proper length; lay them +on tin plates, and set them in a warm stove for an hour more. Then touch +them over with a little milk, and bake them in a slow oven with care. To +take off the bitterness from the yest, mix one pint of it in two gallons +of water, and let it stand for twenty-four hours; then throw off the +water, and the yest is fit for use; if not, repeat it.</p> + + +<h3 class="recipe"><a name="Another_Breakfast_Rolls" id="Another_Breakfast_Rolls"></a><i>Another way.</i></h3> + +<p>With two pounds of flour mix about half a pound of butter, till it is +like crumbled bread; add two whole eggs, three spoonfuls of good yest, +and a little salt. Make it up into little rolls; set them before the +fire for a short time to rise, but, if the yest is very good, this will +not be necessary.</p> + + +<h3 class="recipe"><a name="Brentford_Rolls" id="Brentford_Rolls"></a><i>Brentford Rolls.</i></h3> + +<p>Take two pounds of fine flour; put to it a little salt, and two +spoonfuls of fine sugar sifted; rub in a quarter of a pound of fresh +butter, the yolks of two eggs, two spoonfuls of yest, and about a pint +of milk. Work the whole into a dough, and set it to the fire to rise. +Make twelve rolls of it; lay them on buttered tins, let them stand to +the fire to rise till they are very light, then bake them about half an +hour.</p> + + +<h3 class="recipe"><a name="Dutch_Rolls" id="Dutch_Rolls"></a><i>Dutch Rolls.</i></h3> + +<p>Into one pound of flour rub three ounces of butter; with a spoonful of +yest, mixed up with warm milk, make it into light<span class='pagenum'><a name="Page_331" id="Page_331">[331]</a></span> paste; set it before +the fire to rise. When risen nearly half as big again, make it into +rolls about the length of four inches, and the breadth of two fingers; +set them again to rise before the fire, till risen very well; put them +into the oven for a quarter of an hour.</p> + + +<h3 class="recipe"><a name="French_Rolls_No_1" id="French_Rolls_No_1"></a><i>French Rolls.</i> No. 1.</h3> + +<p>Seven pounds of flour, four eggs leaving out two yolks—the whites of +the eggs should be beaten to a snow—three quarters of a pint of ale +yest. Beat the eggs and yest together, adding warm milk; put it so beat +into the flour, in which must be well rubbed four ounces of butter; wet +the whole into a soft paste. Keep beating it in the bowl with your hand +for a quarter of an hour at least; let it stand by the fire half an +hour, then make it into rolls, and put them into pans or dishes, first +well floured, or, what is still better, iron moulds, which are made on +purpose to bake rolls in. Let them stand by the fire another half hour, +and put them, bottom upwards, on tin plates, in the middle of a hot oven +for three quarters of an hour or more: take them out, and rasp them.</p> + + +<h3 class="recipe"><a name="French_Rolls_No_2" id="French_Rolls_No_2"></a><i>French Rolls.</i> No. 2.</h3> + +<p>Take two or three spoonfuls of good yest, as much warm water, two or +three lumps of loaf-sugar, and the yolk of an egg. Mix all together; let +it stand to rise. Meanwhile take a quartern of the finest flour, and rub +in about an ounce of butter. Then take a quart of new milk, and put into +it a pint of boiling water, so as to make it rather warmer than new milk +from the cow. Mix together the milk and yest, and strain through a sieve +into the flour, and, when you have made it into a light paste, flour a +piece of clean linen cloth well, lay it upon a thick double flannel, put +your paste into the cloth, wrap it up close, and put it in an earthen +pan before the fire till it rises. Make it up into ten rolls, and put +them into a quick oven for a quarter of an hour.</p> + + +<h3 class="recipe"><a name="French_Rolls_No_3" id="French_Rolls_No_3"></a><i>French Rolls.</i> No. 3.</h3> + +<p>To half a peck of the best flour put six eggs, leaving out two whites, a +little salt, a pint of good ale yest, and as much new milk, a little +warmed, as will make it a thin light paste. Stir it about with your +hand, or with a large wooden spoon, but by no means knead it. Set it in +a pan before the fire for about an hour, or till it rises; then make it +up into little rolls, and bake it in a quick oven.</p> + +<p><span class='pagenum'><a name="Page_332" id="Page_332">[332]</a></span></p> + + +<h3 class="recipe"><a name="Milton_Rolls" id="Milton_Rolls"></a><i>Milton Rolls.</i></h3> + +<p>Take one pound of fine rye flour, a little salt, the yolk of one egg, a +small cupful of yest, and some warm new milk, with a bit of butter in +it. Mix all together; let it stand one hour to rise; and bake your rolls +half an hour in a quick oven.</p> + + +<h3 class="recipe"><a name="Runnet" id="Runnet"></a><i>Runnet.</i></h3> + +<p>Take out the stomachs of fowls before you dress them; wash and cleanse +them thoroughly; then string them, and hang them up to dry. When wanted +for use, soak them in water, and boil them in milk; this makes the best +and sweetest whey.</p> + + +<h3 class="recipe"><a name="Another_Runnet" id="Another_Runnet"></a><i>Another way.</i></h3> + +<p>Take the curd out of a calf’s maw; wash and pick it clean from the hair +and stones that are sometimes in it, and season it well with salt. Wipe +the maw, and salt it well, within and without, and put in the curd. Let +it lie in salt for three or four days, and then hang it up.</p> + + +<h3 class="recipe"><a name="Rusks" id="Rusks"></a><i>Rusks.</i></h3> + +<p>Take flour, water, or milk, yest, and brown sugar; work it just the same +as for bread. Make it up into a long loaf, and bake it. Then let it be +one day old before you cut it in slices: make your oven extremely hot, +and dry them in it for about two minutes, watching them all the time.</p> + + +<h3 class="recipe"><a name="Another_Rusks" id="Another_Rusks"></a><i>Another way.</i></h3> + +<p>Put five pounds of fine flour in a large basin; add to it eight eggs +unbeat, yolks and whites; dissolve half a pound of sugar over the fire, +in a choppin (or a Scotch quart) of new milk; add all this to the flour +with half a mutchkin, (one English pint) of new yest; mix it well, and +set it before a good fire covered with a cloth. Let it stand half an +hour, then work it up with a little more flour, and let it stand half an +hour longer. Then take it out of the basin, and make it up on a board +into small round or square biscuits, place them upon sheets of white +iron, and set them before the fire, covered with a cloth, till they +rise, which will be in half an hour. Put them into the oven, just when +the bread is taken out; shut the oven till the biscuits turn brown on +the top; then take them out, and cut them through.</p> + + +<h3 class="recipe"><a name="Rusks_and_Tops_and_Bottoms" id="Rusks_and_Tops_and_Bottoms"></a><i>Rusks, and Tops and Bottoms.</i></h3> + +<p>Well mix two pounds of sugar, dried and sifted, with twelve pounds of +flour, also well dried and sifted. Beat up eighteen eggs, leaving out +eight whites, very light, with half a pint of<span class='pagenum'><a name="Page_333" id="Page_333">[333]</a></span> new yest, and put it into +the flour. Melt two pounds of butter in three pints of new milk, and wet +the paste with it to your liking. Make it up in little cakes; lay them +one on another; when baked, separate them, and return them to the oven +to harden.</p> + + +<h3 class="recipe"><a name="Sally_Lunn" id="Sally_Lunn"></a><i>Sally Lunn.</i></h3> + +<p>To two pounds of fine flour put about two table-spoonfuls of fresh yest, +mixed with a pint of new milk made warm. Add the yolks of three eggs, +well beat up. Rub into the flour about a quarter of a pound of butter, +with salt to your taste; put it to the fire to rise, as you do bread. +Make it into a cake, and put it on a tin over a chaffing-dish of slow +coals, or on a hot hearth, till you see it rise; then put it into a +quick oven, and, when the upper side is well baked, turn it. When done, +rasp it all over and butter it; the top will take a pound of butter.</p> + + +<h3 class="recipe"><a name="Slip-Cote" id="Slip-Cote"></a><i>Slip-Cote.</i></h3> + +<p>A piece of runnet, the size of half-a-crown, put into a table-spoonful +of boiling water over-night, and strained into a quart of new milk, +lukewarm, an hour before it is eaten.</p> + + +<h3 class="recipe"><a name="Souffle" id="Souffle"></a><i>Soufflé.</i></h3> + +<p>Two table-spoonfuls of ground rice, half a pint of milk or cream, and +the rind of a lemon, pared very thin, sugar, and a bay-leaf, to be +stewed together for ten minutes; take out the peel, and let it stand +till cold; then add the yolks of four eggs, which have been well beaten, +with sifted sugar; the four whites to be beaten separately to a fine +froth, and added to the above, which must be gently stirred all +together, put into a tin mould, and baked in a quick oven for twenty +minutes.</p> + + +<h3 class="recipe"><a name="Another_Souffle" id="Another_Souffle"></a><i>Another way.</i></h3> + +<p>Make a raised pie of any size you think proper. Take some milk, a +bay-leaf, a little cinnamon, sugar, and coriander seeds; boil it till it +is quite thick. Melt a piece of butter in another stewpan, with a +handful of flour well stirred in; let it boil some time; strain the milk +through, and put all together, adding four or five eggs, beaten up for a +long time; these are to be added at the last, and then baked.</p> + + +<h3 class="recipe"><a name="Souffle_of_Apples_and_Rice" id="Souffle_of_Apples_and_Rice"></a><i>Soufflé of Apples and Rice.</i></h3> + +<p>Prepare some rice of a strong solid substance; dress it up all round a +dish, the same height as a raised crust, that is, about three inches +high. Have some marmalade of apple ready made; mix with it six yolks of +eggs, and a small piece<span class='pagenum'><a name="Page_334" id="Page_334">[334]</a></span> of butter; warm it on the stove in order to do +the eggs; then have eight whites of eggs well whipped, as for biscuits; +mix them lightly with the apples, and put the whole into the middle of +the rice. Set it in a moderately hot oven, and, when the soufflé is +raised sufficiently, send it up quickly to table, as it would soon fall +and spoil.</p> + + +<h3 class="recipe"><a name="Strawberries_to_preserve_for_eating_with_Cream" id="Strawberries_to_preserve_for_eating_with_Cream"></a><i>Strawberries, to preserve for eating with Cream.</i></h3> + +<p>Take the largest scarlet strawberries you can get, full red, but not too +ripe, and their weight in double-refined sugar. Take more strawberries +of the same sort; put them in a pot, and set them in water over the fire +to draw out the juice. To every pound of strawberries allow full half a +pint of this juice, adding to it nearly a quarter of a pound more sugar. +Dip all the sugar in water; set it on the fire; and, when it is +thoroughly melted, take it off, and stir it till it is almost cold. Then +put in the strawberries, and boil them over a quick fire; skim them; +and, when they look clear, they are done enough. If you think the syrup +too thin, take out the fruit, and boil it more; but you must stir it +till it is cold before you put the strawberries in again.</p> + + +<h3 class="recipe"><a name="Strawberries_to_preserve_in_Currant_Jelly" id="Strawberries_to_preserve_in_Currant_Jelly"></a><i>Strawberries, to preserve in Currant Jelly.</i></h3> + +<p>Boil all the ordinary strawberries you can spare in the water in which +you mean to put the sugar to make the syrup for the strawberries. Take +three quarters of a pound of the finest scarlet or pine strawberries; +add to them one pound and a quarter of sugar, which dip in the +above-mentioned strawberry liquor; then boil the strawberries quick, and +skim them clear once. When cold, remove them out of the pan into a China +bowl. If you touch them while hot, you break or bruise them. Keep them +closely covered with white paper till the currants are ripe, every now +and then looking at them to see if they ferment or want heating up +again. Do it if required, and put on fresh papers. When the currants are +ripe, boil up the strawberries; skim them well; let them stand till +almost cold, and then take them out of the syrup very carefully. Lay +them on a lawn sieve, with a dish under them to catch the syrup; then +strain the syrup through another lawn sieve, to clear it of all the bits +and seeds; add to this syrup full half a pint of red and white currant +juice, in equal quantities of each; then boil it quick about ten +minutes, skimming it well. When it jellies, which you may know by trying +it in a spoon, add the strawberries to it, and let them just simmer +without boiling. Put them carefully into the pots, but, for fear of the +strawberries settling at the bottom, put in a little of the jelly<span class='pagenum'><a name="Page_335" id="Page_335">[335]</a></span> first +and let it set; then put in the strawberries and jelly; watch them a +little till they are cold, and, as the strawberries rise above the +syrup, with a tea-spoon gently force them down again under it. In a few +days put on brandy papers—they will turn out in a firm jelly.</p> + + +<h3 class="recipe"><a name="Strawberries_to_preserve_in_Gooseberry_Jelly" id="Strawberries_to_preserve_in_Gooseberry_Jelly"></a><i>Strawberries, to preserve in Gooseberry Jelly.</i></h3> + +<p>Take a quart of the sharpest white gooseberries and a quart of water; +let them come up to a boil, and then strain them through a lawn sieve. +To a pint of the liquor put one pound of double-refined sugar; let it +boil till it jellies; skim it very well, and take it off; when cool, put +in the strawberries whole and picked. Set them on the fire; let them +come to a boil; take them off till cold; repeat this three or four times +till they are clear; then take the strawberries out carefully, that they +may not bruise or break, and boil the jelly till it is stiff. Put a +little first in the bottom of your pots or glasses; when set, put in the +rest, first mixed with the strawberries, but not till nearly cold.</p> + + +<h3 class="recipe"><a name="Strawberry_Jam" id="Strawberry_Jam"></a><i>Strawberry Jam—very good.</i></h3> + +<p>To one pound of scarlet strawberries, which are by far the best for the +purpose, put a pound of powdered sugar. Take another half pound of +strawberries, and squeeze all their juice through a cloth, taking care +that none of the seeds come through to the jam. Then boil the +strawberries, juice, and sugar, over a quick fire; skim it very clean; +set it by in a clean China bowl, covering it close with writing paper; +when the currants are ripe, add to the strawberries full half a pint of +red currant juice, and half a pound more of pounded sugar: boil it all +together for about ten or twelve minutes over a quick fire, and skim it +very well.</p> + + +<h3 class="recipe"><a name="Another_Strawberry_Jam" id="Another_Strawberry_Jam"></a><i>Another way.</i></h3> + +<p>Gather the strawberries very ripe; bruise them fine; put to them a +little juice of strawberries; beat and sift their weight in sugar, and +strew it over them. Put the pulp into a preserving-pan; set it on a +clear fire, and boil it three quarters of an hour, stirring it all the +time. Put it into pots, and keep it in a dry place, with brandy paper +over it.</p> + + +<h3 class="recipe"><a name="Sugar_to_clarify" id="Sugar_to_clarify"></a><i>Sugar, to clarify.</i></h3> + +<p>Break into pieces two pounds of double-refined sugar; put it into a +stewpan, with a pint of cold spring water; when dissolved, set it over a +moderate fire; beat about half the white of an egg; put it to the sugar, +before it gets warm, and stir it well together. When it boils, take off +the scum; keep it boil<span class='pagenum'><a name="Page_336" id="Page_336">[336]</a></span>ing till no scum rises and it is perfectly clear. +Run it through a clean napkin; put it in a bottle well corked, and it +will keep for months.</p> + + +<h3 class="recipe"><a name="Syllabub" id="Syllabub"></a><i>Syllabub.</i></h3> + +<p>Take a quart of cream with a slice or two of lemon-peel, to be laid to +soak in the cream. Take half a pint of sack and six spoonfuls of white +wine, dividing it equally into your syllabub. Set your cream over the +fire, and make it something more than lukewarm; sweeten both sack and +cream, and put the cream into a spouted pot, pouring it rather high from +the pot into the vessel in which you intend to put it. Let it be made +about eight or nine hours before you want it for use.</p> + + +<h3 class="recipe"><a name="Another_Syllabub" id="Another_Syllabub"></a><i>Another way.</i></h3> + +<p>Mix a quart of cream, not too thick, with a pint of white wine, and the +juice of two lemons; sweeten it to your taste; put it in a broad earthen +pan; then whisk it up. As the froth rises, take it off with a spoon, and +put it in your glasses, but do not make it long before you want them.</p> + + +<h3 class="recipe"><i><a name="Everlasting_Syllabub" id="Everlasting_Syllabub"></a>Everlasting Syllabub—very excellent.</i></h3> + +<p>Take a quart and half a pint of cream, one pint of Rhenish wine, half a +pint of sack, the juice of three lemons, about a pound of double-refined +sugar, beaten fine and sifted before you put it into the cream. Grate +off the rinds of the three lemons used, put it with the juice into the +wine, and that to the cream. Then beat all together with a whisk just +half an hour; take it up with a spoon, and fill your glasses. It will +keep good nine or ten days, and is best three or four days old.</p> + + +<h3 class="recipe"><a name="Solid_Syllabub" id="Solid_Syllabub"></a><i>Solid Syllabub.</i></h3> + +<p>Half a pint of white wine, a wine-glass of brandy, the peel of a lemon +grated and the juice, half a pound of powdered loaf-sugar, and a pint of +cream. Stir these ingredients well together; then dissolve one ounce of +isinglass in half a pint of water; strain it; and when cool add it to +the syllabub, stirring it well all the time; then put it in a mould. It +is better made the day before you want it.</p> + + +<h3 class="recipe"><a name="Whipt_Syllabub" id="Whipt_Syllabub"></a><i>Whipt Syllabub.</i></h3> + +<p>Boil a quart of cream with a bit of cinnamon; let it cool; take out the +cinnamon, and sweeten to your taste. Put in half a pint of white wine, +or sack, and a piece of lemon-peel. Whip it with a whisk to a froth; +take it off with a spoon as it rises; lay it on the bottom of a sieve; +put wine sweetened in the bottom of your glasses, and lay on the +syllabub as high as you can.</p> + +<p><span class='pagenum'><a name="Page_337" id="Page_337">[337]</a></span></p> + + +<h3 class="recipe"><a name="Taffy" id="Taffy"></a><i>Taffy.</i></h3> + +<p>Two pounds of moist sugar, an ounce of candied orange-peel, the same of +citron, the juice of three lemons, the rind of two grated, and two +ounces and a half of butter. Keep stirring these on the fire until they +attain the desired consistency. Pour it on paper oiled to prevent its +sticking.</p> + + +<h3 class="recipe"><a name="Trifle_No_1" id="Trifle_No_1"></a><i>Trifle.</i> No. 1.</h3> + +<p>Take as many macaroons as the bottom of your dish will hold; peel off +the wafers, and dip the cakes in Madeira or mountain wine. Make a very +thick custard, with pounded apricot or peach kernels boiled in it; but +if you have none, you may put some bitter almonds; pour the custard hot +upon the maccaroons. When the custard is cold, or just before the trifle +is sent to table, lay on it as much whipped syllabub as the dish can +hold. The syllabub must be done with very good cream and wine, and put +on a sieve to drain before you lay it on the custard. If you like it, +put here and there on the whipped cream bunches of preserved barberries, +or pieces of raspberry jam.</p> + + +<h3 class="recipe"><a name="Trifle_No_2" id="Trifle_No_2"></a><i>Trifle.</i> No. 2.</h3> + +<p>Take a quart of sweet cream; boil it with a blade of mace and a little +lemon-peel; sweeten it with sugar; keep stirring it till it is almost +cold to prevent it from creaming at top; then put it into the dish you +intend to serve it in, with a spoonful or less of runnet. Let it stand +till it becomes like cheese. You may perfume it, or add orange-flower +water.</p> + + +<h3 class="recipe"><a name="Trifle_No_3" id="Trifle_No_3"></a><i>Trifle.</i> No. 3.</h3> + +<p>Cover the bottom of your dish with maccaroons and ratafia cakes; just +wet them all through with mountain wine or raisin wine; then make a +boiled custard, not too thick, and when cold pour it over them. Lay a +whipped syllabub over that. You may garnish with currant jelly.</p> + + +<h3 class="recipe"><a name="Trotter_Jelly" id="Trotter_Jelly"></a><i>Trotter Jelly.</i></h3> + +<p>Boil four sheep’s trotters in a quart of water till reduced to a pint, +and strain it through a fine sieve.</p> + + +<h3 class="recipe"><a name="Veal_and_Ham_Pates" id="Veal_and_Ham_Pates"></a><i>Veal and Ham Patés.</i></h3> + +<p>Chop six ounces of ready dressed lean veal and three ounces of ham very +small; put it into a stewpan, with an ounce of butter rolled in flour, +half a gill of cream, the same quantity of veal stock, a little +lemon-peel, cayenne pepper and salt, to<span class='pagenum'><a name="Page_338" id="Page_338">[338]</a></span> which add, if you like, a +spoonful of essence of ham and some lemon-juice.</p> + + +<h3 class="recipe"><a name="Venison_Pasty" id="Venison_Pasty"></a><i>Venison Pasty.</i></h3> + +<p>Bone a neck and breast of venison, and season them well with salt and +pepper; put them into a pan, with part of a neck of mutton sliced and +laid over them, and a glass of red wine. Cover the whole with a coarse +paste, and bake it an hour or two; but finish baking in a puff paste, +adding a little more seasoning and the gravy from the meat. Let the +crust be half an inch thick at the bottom, and the top crust thicker. If +the pasty is to be eaten hot, pour a rich gravy into it when it comes +from the oven; but, if cold, there is no occasion for that. The breast +and shoulder make a very good pasty. It may be done in raised crust. A +middle-sized pasty will take three hours’ baking.</p> + + +<h3 class="recipe"><a name="Vol-au-Vent" id="Vol-au-Vent"></a><i>Vol-au-Vent.</i></h3> + +<p>Take a sufficient quantity of puff-paste, cut it to the shape of the +dish, and make it as for an apple pie, only without a top. When baked, +put it on a sheet of writing paper, near the fire, to drain the butter, +till dinner time. Then take two fowls, which have been previously +boiled; cut them up as for a fricassee, but leave out the back. Prepare +a sauce, the white sauce as directed for boiled fowls. Wash a +table-spoonful of mushrooms in three or four cold waters; cut them in +half, and add them also; then thoroughly heat up the sauce, and have the +chicken also ready heated in a little boiling water, in which put a +little soup jelly. Strain the liquor from the chicken; pour a little of +the sauce in the bottom of the paste, then lay the wings, &c. in the +paste; pour the rest of the sauce over them, and serve it up hot. The +paste should be well filled to the top, and if there is not sauce enough +more must be added.</p> + + +<h3 class="recipe"><a name="Wafers" id="Wafers"></a><i>Wafers.</i></h3> + +<p>Take a pint of cream, melt in it half a pound of butter, and set it to +cool. When cold, stir into it one pound of well dried and sifted flour +by degrees, that it may be quite smooth and not lumpy, also six eggs +well beaten, and one spoonful of ale yest. Beat all these well together; +set it before the fire, cover it, and let it stand to rise one hour, +before you bake. Some order it to be stirred a little while to keep it +from being hard at top. Sprinkle over a little powdered cinnamon and +sugar, when done.</p> + + +<h3 class="recipe"><a name="Sugar_Wafers" id="Sugar_Wafers"></a><i>Sugar Wafers.</i></h3> + +<p>Take some double-refined sugar, sifted; wet it with the juice of lemon +pretty thin, and then scald it over the fire till it<span class='pagenum'><a name="Page_339" id="Page_339">[339]</a></span> candies on the +top. Then put it on paper, and rub it about thin; when almost cold, pin +up the paper across, and put the wafers in a stove to dry. Wet the +outside of the paper to take them off. You may make them red with clear +gilliflowers boiled in water, yellow with saffron in water, and green +with the juice of spinach. Put sugar in, and scald it as though white, +and, with a pin, mark your white ones before you pin them up.</p> + + +<h3 class="recipe"><a name="Walnuts_to_preserve" id="Walnuts_to_preserve"></a><i>Walnuts, to preserve.</i></h3> + +<p>Take fine large walnuts at the time proper for pickling; prick, with a +large bodkin, seven or eight holes in each to let out the water; keep +them in water till they change colour or no longer look green; then put +them over a fire in cold water to boil, till they feel just soft, but +not too soft. Spread them on a coarse cloth to cool, and take away the +water; stick in each walnut three or four cloves, three or four +splinters of cinnamon, and the same of candied orange; then put them in +pots or glasses. Boil a syrup, but not thick, which, when cold, pour +over the walnuts, and let it stand a day or two; then pour the syrup +off; add some more sugar; boil it up once more, and pour it again over +the walnuts. When cold, tie them up.</p> + + +<h3 class="recipe"><a name="White_Walnuts" id="White_Walnuts"></a><i>White Walnuts.</i></h3> + +<p>Take nuts that are neither too large nor too small; peel them to the +white, taking off all the green with care, and throw them into pump +water as you peel them; let them soak one night. Boil them quick in fair +water, throwing in a handful or two of alum in powder, according to the +quantity, that they may be very white. When boiled, put them in fresh +water, and take them out again in a minute; lay them on a dry cloth to +dry, and lard them with preserved citron; then put them in the syrup you +have made for the purpose, while they were larding, and let them soak +two or three days before you boil them quite; the syrup must be very +clear. One hundred walnuts make about three pounds of sweetmeats.</p> + + +<h3 class="recipe"><a name="Mustard_Whey" id="Mustard_Whey"></a><i>Mustard Whey.</i></h3> + +<p>Take milk and water of each a pint, bruised mustard seed an ounce and a +half; boil these together till the curd is perfectly separated: then +strain the whey through a cloth, and add a little sugar, which makes it +more palatable.</p> + + +<h3 class="recipe"><a name="Yest" id="Yest"></a><i>Yest.</i></h3> + +<p>Boil one ounce of hops in three quarts of water until reduced to about +three pints. Pour it upon one pound of flour; make<span class='pagenum'><a name="Page_340" id="Page_340">[340]</a></span> it into a batter; +strain it through a colander, and, when nearly cold, put to it one pint +of home-brewed yest. Put it into a bottle, and keep it for use. It +should stand twenty-four or thirty hours before it is used.</p> + + +<h3 class="recipe"><a name="Excellent_Yest" id="Excellent_Yest"></a><i>Excellent Yest.</i></h3> + +<p>Put a pint of well boiled milk into a hasty-pudding, and beat it till +cold and there are few lumps remaining; then put to it two spoonfuls of +yest and two of white powdered sugar, and stir it well. Put it in a +large bowl not far from the fire, and next morning you will find it +risen and light. Put it all to your flour, which must be mixed with as +much warm milk and water as is necessary to make it into dough, and put +it to rise in the common way.</p> + + +<h3 class="recipe"><a name="Potato_Yest" id="Potato_Yest"></a><i>Potato Yest.</i></h3> + +<p>Boil rather more than a quarter of a peck of potatoes; bruise them +through a colander; add half a pound of fine flour, and thin it with +cold water till it is like a thick batter. Add three table-spoonfuls of +good yest; let it stand for an hour, and make your bread.</p> + +<p>This yest will always serve to make fresh from.</p> + + +<h3 class="recipe"><a name="Another_Potato_Yest" id="Another_Potato_Yest"></a><i>Another way.</i></h3> + +<p>Weigh four pounds of raw potatoes pared; boil them in five pints of +water. Wash and rub them through a sieve with the water in which they +were boiled. Add four table-spoonfuls of good brown sugar; when +milk-warm, put to the mixture three pennyworth of fresh yest; stir it +well, and let it work in an open vessel. It will be fit for use in about +twelve or fourteen hours.</p> + +<p>About a pint and a half of this mixture will raise eighteen pounds of +coarse flour; it may be put to rise over-night and will be ready to +knead the first thing in the morning. It should be left to rise in the +loaf four or five hours, before it is put in the oven.</p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_341" id="Page_341">[341]</a></span></p> + + +<h2 class="chapterhead"><a name="PICKLES" id="PICKLES"></a>PICKLES.</h2> + +<hr class="declong" /> + +<h3 class="recipe"><a name="Pickles_General_Directions" id="Pickles_General_Directions"></a><i>General Directions.</i></h3> + +<p><span class="smcap">Stone</span> jars, well glazed, are best for all sorts of pickles, as earthen +vessels will not resist the vinegar, which penetrates through them.</p> + +<p>Never touch pickles with the hand, or any thing greasy; but always make +use of a wooden spoon, and keep them closely tied down, in a cool, dry +place.</p> + +<p>When you add vinegar to old pickles, let it boil, and stand till cold +before you use it: on the contrary, when you make pickles, put it on the +ingredients boiling and done with the usual spices.</p> + + +<h3 class="recipe"><a name="Green_Almonds" id="Green_Almonds"></a><i>Green Almonds.</i></h3> + +<p>Boil a quantity of vinegar proportionate to that of the almonds to be +pickled, skim it, and put into it salt, mace, ginger, Jamaica and white +pepper. Put it into a jar, and let it stand till cold. Throw your +almonds into the liquor, which must cover them.</p> + + +<h3 class="recipe"><a name="Artichokes" id="Artichokes"></a><i>Artichokes.</i></h3> + +<p>Artichokes should be laid about six hours in a very strong brine of salt +and water. Then put them into a pot of boiling water, and boil them till +you can draw the leaves from the bottom, which must be cut smooth and +clean, and put into a pot, with whole black pepper, salt, cloves, mace, +bay-leaves, and as much white wine vinegar as will cover them. Lastly, +pour upon them melted butter an inch thick, and cover them down close. +When you take out any for use, put them into boiling water, with a piece +of butter to plump them, and you may use them for whatever you please.</p> + + +<h3 class="recipe"><a name="Artichokes_to_boil_in_Winter" id="Artichokes_to_boil_in_Winter"></a><i>Artichokes to boil in Winter.</i></h3> + +<p>Boil your artichokes for half a day in salt and water; put them into a +pot of boiling water, allowing them to continue<span class='pagenum'><a name="Page_342" id="Page_342">[342]</a></span> boiling until you can +just draw off the leaves from the bottom; cut them very clean and +smooth, and put them into the pot with cloves, mace, salt, pepper, two +bay-leaves, and as much vinegar as will cover them. Pour melted butter +over to cover them about an inch thick; tie and keep them close down for +use, with a piece of butter to plump them. You may use these for what +you like.</p> + + +<h3 class="recipe"><a name="Asparagus" id="Asparagus"></a><i>Asparagus.</i></h3> + +<p>Scrape the asparagus, and cut off the prime part at the ends; wipe them, +and lay them carefully in a jar or jelly-pot, pour vinegar over them, +and let them lie in this about fourteen days. Then boil fresh vinegar, +and pour it on them hot; repeat this until they are of a good colour; +add a little mace and nutmeg, and tie them down close. This does very +well for a made dish when asparagus is not to be had.</p> + + +<h3 class="recipe"><a name="Barberries_No_1" id="Barberries_No_1"></a><i>Barberries.</i> No. 1.</h3> + +<p>Gather the barberries when full ripe, picking out those that look bad. +Lay them in a deep pot. Make two quarts of strong brine of salt and +water; boil it with a pint of vinegar, a pound of white sugar, a few +cloves, whole white pepper, and mace, tied in a bag; skim it, and when +cold pour it on your barberries. Barberries with stones will pickle; +they must be without stones for preserving.</p> + + +<h3 class="recipe"><a name="Barberries_No_2" id="Barberries_No_2"></a><i>Barberries.</i> No. 2.</h3> + +<p>Colour the water of the worst barberries, and add salt till the brine is +strong enough to bear an egg. Boil it for half an hour, skimming it, and +when cold strain it <a name="corr32" id="corr32"></a>over the barberries. Lay something on them to keep +them in the liquor: put them into a glass, and cover with leather.</p> + + +<h3 class="recipe"><a name="Barberries_No_3" id="Barberries_No_3"></a><i>Barberries.</i> No. 3.</h3> + +<p>Boil a strong brine of salt and water, let it stand till quite cold, and +pour it upon the barberries.</p> + + +<h3 class="recipe"><a name="Barberries_No_4" id="Barberries_No_4"></a><i>Barberries.</i> No. 4.</h3> + +<p>Put into a jar some maiden barberries, with a good quantity of salt; tie +on a bladder, and when the liquor scums change it.</p> + + +<h3 class="recipe"><a name="Beet-root" id="Beet-root"></a><i>Beet-root.</i></h3> + +<p>Beet-root must be boiled in strong salt and water, to which add a pint +of vinegar and a little cochineal. When boiled enough, take it off the +fire, and keep it in the liquor in which<span class='pagenum'><a name="Page_343" id="Page_343">[343]</a></span> it has been boiled. It makes a +pretty garnish for a dish of fish, and is not unpleasant to eat.</p> + + +<h3 class="recipe"><a name="Another_Beet-root" id="Another_Beet-root"></a><i>Another.</i></h3> + +<p>Boil the root till tender, peel it, and, if you think proper, cut it +into shapes. Pour over it a hot pickle of white wine vinegar, +horseradish, a little ginger, and pepper.</p> + + +<h3 class="recipe"><a name="Beet-root_and_Turnips" id="Beet-root_and_Turnips"></a><i>Beet-root and Turnips.</i></h3> + +<p>Boil your beet-root in salt and water, with a little cochineal and +vinegar; when half boiled, put in your turnips pared; when they are done +enough, take them off, and keep them in the same liquor in which they +were boiled.</p> + + +<h3 class="recipe"><a name="Cabbage" id="Cabbage"></a><i>Cabbage.</i></h3> + +<p>Shave the cabbage into long slips, or, if you like, cut it in quarters. +Scald it in salt and water for about four minutes; then take it out, and +let it cool. Boil some vinegar, salt, ginger, whole pepper, and mace; +after boiling and skimming it, let it get cold, and then put in your +cabbage, which, if covered down presently, will keep white.</p> + + +<h3 class="recipe"><a name="Red_Cabbage_No_1" id="Red_Cabbage_No_1"></a><i>Red Cabbage.</i> No. 1.</h3> + +<p>Slice the cabbage very fine crosswise, put it on an earthen dish, +sprinkle a handful of salt over it, cover it with another dish, and let +it stand twenty-four hours. Then put it in a colander to drain, and lay +it in your jar; take white wine vinegar enough to cover it, a little +cloves, mace, and allspice. Put them in whole with one pennyworth of +cochineal, bruised fine; boil it up, and put it over the cabbage, hot, +or cold, which you like best. Cover it close with a cloth till it is +cold, and then tie it over with leather.</p> + + +<h3 class="recipe"><a name="Red_Cabbage_No_2" id="Red_Cabbage_No_2"></a><i>Red Cabbage.</i> No. 2.</h3> + +<p>Slice the cabbage into a colander, sprinkle each layer with salt, let it +drain two days; then put it into wide-mouthed bottles, pour on it +boiling vinegar, sufficient to cover it, and add a few slices of +beet-root. Cover the bottle with bladder.</p> + + +<h3 class="recipe"><a name="Red_Cabbage_No_3" id="Red_Cabbage_No_3"></a><i>Red Cabbage.</i> No. 3.</h3> + +<p>Take a firm cabbage cut in quarters; slice it; boil your vinegar with +ginger and pepper; let it stand till cold; then pour it over your +cabbage, and tie it down. It will be fit for use in three weeks.</p> + +<p><span class='pagenum'><a name="Page_344" id="Page_344">[344]</a></span></p> + + +<h3 class="recipe"><a name="Capers" id="Capers"></a><i>Capers.</i></h3> + +<p>Capers are the produce of, a small shrub, but preserved in pickle, and +are grown in some parts of England, but they come chiefly from the +neighbourhood of Toulon, the produce of which is considered the finest +of any in Europe. The buds are gathered from the blossom before they +open, and then spread on the floor, where the sun cannot reach them, and +there they are left till they begin to wither; they are then thrown into +sharp vinegar, and in about three days bay salt is added in proper +quantity, and when this is dissolved they are fit for packing for sale, +and sent all over the world.</p> + + +<h3 class="recipe"><a name="Capsicum" id="Capsicum"></a><i>Capsicum.</i></h3> + +<p>Let the pods be gathered with the stalks on before they turn red, and +with a penknife cut a slit down the side, and take out all the seed, but +as little of the meat as possible. Lay them in strong brine for three +days, changing the brine every day. Take them out, lay them on a cloth, +and another over them. Boil the liquor, put into it some mace and nutmeg +beaten small; put the pods into a jar; when the liquor is cold, pour it +over them, and tie down with a bladder and leather.</p> + + +<h3 class="recipe"><a name="Cauliflower" id="Cauliflower"></a><i>Cauliflower.</i></h3> + +<p>Cut from the closest and whitest heads pieces about the length of your +finger, and boil them in a cloth with milk and water, but not till +tender. Take them out very carefully, and let them stand till cold. With +the best white wine vinegar boil nutmeg, cut into quarters, mace, +cloves, a little whole pepper, and a bay-leaf, and let it remain till +cold. Pour this into the jar to your cauliflower, and in three or four +days it will be ready for use.</p> + + +<h3 class="recipe"><a name="Another_Cauliflower" id="Another_Cauliflower"></a><i>Another way.</i></h3> + +<p>Having cut the flower in bunches, throw them for a minute into boiling +salt and water, and then into cold spring water. Drain and dry them; +cover with double-distilled vinegar; in a week put fresh vinegar, with a +little mace and nutmeg, covering down close.</p> + + +<h3 class="recipe"><a name="Clove_Gilliflower" id="Clove_Gilliflower"></a><i>Clove Gilliflower, or any other Flower, for Salads.</i></h3> + +<p>Put an equal weight of the flowers and of sugar, fill up with white wine +vinegar, and to every pint of vinegar put a pound of sugar.</p> + + +<h3 class="recipe"><a name="Codlings" id="Codlings"></a><i>Codlings.</i></h3> + +<p>The codlings should be the size of large walnuts; put vine leaves in the +bottom of your pan, and lay in the codlings, cover<span class='pagenum'><a name="Page_345" id="Page_345">[345]</a></span>ing with leaves and +then with water; set them over a gentle fire till they may be peeled; +then peel and put them into the water, with vine leaves at top and +bottom, covering them close; set them over a slow fire till they become +green, and, when they are cold, take off the end whole, cutting it round +with a small knife; scoop out the core, fill the apple with garlic and +mustard seed, put on the bit, and set that end uppermost in the pickle, +which must be double-distilled vinegar cold, with mace and cloves.</p> + + +<h3 class="recipe"><a name="Cucumbers_No_1" id="Cucumbers_No_1"></a><i>Cucumbers.</i> No. 1.</h3> + +<p>Gather young cucumbers, commonly called gherkins—the small long sort +are considered the best—wipe them very clean with a cloth; boil some +salt and water, and pour over them; keep them close covered. Repeat this +every day till they are green, putting fresh water every other day: let +them stand near the fire, just to keep warm; the brine must be strong +enough to bear an egg. When they are green, boil some white wine +vinegar, pour it over them, put some mace in with them, and cover them +with leather. It is better to put the salt and water to them once only, +and they should be boiled up over the fire, in the vinegar, in a +bell-metal kettle, with some vine leaves over, to green them. A brass +kettle will not hurt, if very clean, and the cucumbers are turned out of +it as soon as off the fire.</p> + + +<h3 class="recipe"><a name="Cucumbers_No_2" id="Cucumbers_No_2"></a><i>Cucumbers.</i> No. 2.</h3> + +<p>In a large earthen pan mix spring water and salt well together, taking +two pounds of salt to every gallon of water. Throw in your cucumbers, +wash them well, and let them remain for twelve hours; then drain and +wipe them very dry, and put them into a jar. Put into a bell-metal pot a +gallon of the best white wine vinegar, half an ounce of cloves and of +mace, one ounce of allspice, one ounce of mustard-seed, a stick of +horseradish sliced, six bay-leaves, a little dill, two or three races of +ginger, a nutmeg cut in pieces, and a handful of salt. Boil all +together, and pour it over the cucumbers. Cover them close down, and let +them stand twenty-four hours, then pour off the vinegar from them, boil +it, pour it over them again, and cover them close: repeat this process +every day till they are green. Then tie them down with bladder and +leather; set them in a cool dry place, and they will keep for three or +four years. Beans may be pickled in the same manner.</p> + + +<h3 class="recipe"><a name="Cucumbers_No_3" id="Cucumbers_No_3"></a><i>Cucumbers.</i> No. 3.</h3> + +<p>Wipe the cucumbers clean with a coarse cloth, and put them into a jar. +Take some vinegar, into which put pepper, ginger,<span class='pagenum'><a name="Page_346" id="Page_346">[346]</a></span> cloves, and a handful +of salt. Pour it boiling hot over the cucumbers, and smother them with a +flannel: let them stand a fortnight; then take off the pickle, and boil +it again. Pour it boiling on the cucumbers, and smother them as before. +The pickle should be boiled in a bell-metal skillet. With two thousand +cucumbers put into the pot about a pennyworth of Roman vitriol.</p> + + +<h3 class="recipe"><a name="Large_Cucumbers_Mango_of" id="Large_Cucumbers_Mango_of"></a><i>Large Cucumbers, Mango of.</i></h3> + +<p>Take a cucumber, cut out a slip from the side, taking out the seeds, but +be careful to let as much of the meat remain as you can. Bruise mustard +seed, a clove of garlic, some bits of horseradish, slices of ginger, and +put in all these. Tie the piece on again, and make a pickle of vinegar, +whole pepper, salt, mace, and cloves: boil it, and pour it on the +mangoes, and continue this for nine days together. When cold, cover them +down with leather.</p> + + +<h3 class="recipe"><a name="Another_Large_Cucumbers_Mango_of" id="Another_Large_Cucumbers_Mango_of"></a><i>Another.</i></h3> + +<p>Scrape out the core and seed, filling them with whole pepper, a clove of +garlic, and other spice. Put them into salt and water, covered close up, +for twenty-four hours; then drain and wipe them dry. Boil as much +vinegar with spice as will cover them, and pour it on them scalding hot.</p> + + +<h3 class="recipe"><a name="Cucumbers_sliced" id="Cucumbers_sliced"></a><i>Cucumbers sliced.</i></h3> + +<p>Take cucumbers not full grown, slice them into a pewter dish; to twelve +cucumbers put three or four onions sliced, and as you do them strew salt +on them; cover them with a pewter dish, and let them stand twenty-four +hours. Then take out the onions, strain the liquor from the cucumbers +through a colander, and put them in a well glazed jar, with a pickle +made of white wine vinegar, distilled in a cold still, with seasoning of +mace, cloves, and pepper. The pickle must be poured boiling hot upon +them, and then cover them down as close as possible. In four or five +days take them out of the pickle, boil it, and pour it on as before, +keeping the jar very close. Repeat this three times; cover the jar with +a bladder, and leather over it; the cucumbers will keep the whole year, +and be of a fine sea-green, but perhaps not of so fine colour when first +you open them; they will become so, however, if the vinegar is really +fine.</p> + + +<h3 class="recipe"><a name="Cucumbers_stuffed" id="Cucumbers_stuffed"></a><i>Cucumbers stuffed.</i></h3> + +<p>Take six or eight middling-sized cucumbers, the smoothest you can +procure; pare them, cut a small piece off the end, and scoop out all the +seeds; blanch them for three or four minutes in boiling water on the +fire; then put them into cold<span class='pagenum'><a name="Page_347" id="Page_347">[347]</a></span> water to make the forcemeat. Then take +some veal off the leg, calf’s udder, fat bacon, and a piece of suet, and +put it in boiling water about four minutes; take it out, and chop all +together; put some parsley, small green onions, and shalots, all finely +chopped, some salt, pepper, and nutmeg, sufficient for seasoning it, +some crumbs of bread that have been steeped in cream, the whites of two +eggs, and four yolks beaten well in a mortar. Stuff your cucumbers with +this, and put the piece you cut off each upon it again. Lay at the +bottom of your stewpan some thin slices of bacon, with the skin of the +veal, onions in slices, parsley, thyme, some cloves; put your cucumbers +in your stewpan, and cover them with bacon, &c., as at the bottom, and +then add some strong broth, just sufficient to cover them. Set them over +a slow fire covered, and let them stew slowly for an hour. Make some +brown gravy of a good colour, and well tasted; and, when your cucumbers +are stewed, take them out, drain them well from all grease, and put them +in your brown gravy; it must not be thick. Set it over the stove for two +minutes, and squeeze in the juice of a lemon.</p> + +<p>To make brown gravy, put into your stewpan a quarter of a pound of +butter; set it over the fire, and, when melted, put in a spoonful of +flour, and keep stirring it till it is as brown as you wish, but be +careful not to let it burn; put some good gravy to it, and let it boil +some time, with parsley, onions, thyme, and spices, and then strain it +to your cucumbers.</p> + +<p>Should any of the cucumbers be left at dinner, you may serve them up +another way for supper; cut the cucumbers in two, lengthwise, or, if you +like, in round slices; add yolks of eggs beaten, and dust them all well +over with crumb of bread rubbed very fine; fry them very hot; make them +of a good colour, and serve them in a dish, with fried parsley.</p> + + +<h3 class="recipe"><a name="Cucumbers_to_preserve" id="Cucumbers_to_preserve"></a><i>Cucumbers, to preserve.</i></h3> + +<p>Take some small cucumbers, and large ones that will cut in quarters, but +let them be as green and as free from seeds as you can get them. Put +them into a narrow-mouthed jar, in strong salt and water, with a +cabbage-leaf to keep them from rising; tie a paper over them, and set +them in a warm place till they are yellow. Then wash them out, and set +them over the fire in fresh water, with a little salt and a fresh +cabbage-leaf over them. Cover the pan very close, but be sure you do not +let them boil. If they are not of a fine green, change the water, which +will help them; then make them hot, and cover them as before. When you +find them of a good green, take<span class='pagenum'><a name="Page_348" id="Page_348">[348]</a></span> them off the fire, and let them stand +till they are cold: then cut the large ones into quarters; take out the +seeds and soft parts, put them into cold water, and let them stand two +days; but change the water twice each day, to take out the salt; put a +pound of refined sugar to a pint of water, and set it over the fire; +when you have skimmed it clear, put in the rind of a lemon and an ounce +of ginger, scraping off the outside. Take your syrup off as soon as it +is pretty thick, and, when it is cold, wipe the cucumbers dry and put +them into it. Boil the syrup once in two or three days for three weeks, +and strengthen the syrup if required, for the greatest danger of +spoiling them is at first. When you put the syrup to the cucumbers, wait +till it is quite cold.</p> + + +<h3 class="recipe"><a name="French_Beans_No_1" id="French_Beans_No_1"></a><i>French Beans.</i> No. 1.</h3> + +<p>Gather them when very slender; string and parboil them in very strong +salt and water; then take them out, and dry them between two linen +cloths. When they are well drained, put them into a large earthen +vessel, and, having boiled up the same kind of pickle as for cucumbers, +pour as much upon your beans as will cover them well. Strain the liquor +from them three days successively; boil it up, and put your beans into +the vinegar on the fire till they are warm through. After the third +boiling, put them into jars for use, and tie them down.</p> + + +<h3 class="recipe"><a name="French_Beans_No_2" id="French_Beans_No_2"></a><i>French Beans.</i> No. 2.</h3> + +<p>Take from the small slender beans their stalks, and let them remain +fourteen days in salt and water; then wash and well cleanse them from +the brine, and put them in a saucepan of water over a slow fire, +covering them with vine-leaves. Do not let them boil, but only stew, +until they are tender, as for eating; strain them off, lay them on a +coarse cloth to dry, and put them into pots; boil and skim alegar, and +pour it over, covering them close; keep boiling in this manner for three +or four days, or until they become green; add spice, as you would to +other pickles, and, when cold, cover with leather.</p> + + +<h3 class="recipe"><a name="French_Beans_No_3" id="French_Beans_No_3"></a><i>French Beans.</i> No. 3.</h3> + +<p>Put in a large jar a layer of beans, the younger the better, and a layer +of salt, alternately, and tie it down close. When wanted for use, boil +them in a quantity of boiling water: change the water two or three +times, always adding the fresh water boiling; then put them into cold +water to soak out the salt, and cut them when you want them for dressing +for table. They must not be soaked before they are boiled.</p> + +<p><span class='pagenum'><a name="Page_349" id="Page_349">[349]</a></span></p> + + +<h3 class="recipe"><a name="Herrings_to_marinate" id="Herrings_to_marinate"></a><i>Herrings, to marinate.</i></h3> + +<p>Take a quarter of a hundred of herrings; cut off their heads and tails; +take out the roes, and clean them; then take half an ounce of Jamaica +and half an ounce of common pepper, an ounce of bay salt, and an ounce +and a half of common salt; beat the pepper fine, mix it with the salt, +and put some of this seasoning into the belly of each herring. Lay them +in rows, and between every row strew some of the seasoning, and lay a +bunch or two of thyme, parsley, and sage, and three or four bay-leaves. +Cover your fish with good vinegar, and your pot with paste; put the pot +into the oven after the household bread is drawn; let it remain all +night; and, when it comes out of the oven, pour out all the liquor, take +out the herbs; again boil up the liquor; add as much more vinegar as +will cover the herrings, skim it clean, and strain it. When cold, pour +it over your herrings.</p> + + +<h3 class="recipe"><a name="Herrings_red_Trout_fashion" id="Herrings_red_Trout_fashion"></a><i>Herrings, red, Trout fashion.</i></h3> + +<p>Cut off their heads, cleanse them well, and lay a row at the bottom of +an earthen pot, sprinkling them over with bay salt and saltpetre, mixed +together. Repeat this until your pan is full; then cover them, and bake +them gently; when cold, they will be as red as anchovies, and the bones +dissolved.</p> + + +<h3 class="recipe"><a name="India_Pickle_No_1" id="India_Pickle_No_1"></a><i>India Pickle, called Picolili.</i> No. 1.</h3> + +<p>Lay one pound of ginger in salt and water for a whole night; then scrape +and cut it in thin slices, and lay them in the sun to dry; put them into +a jar till the other ingredients are ready. Peel two pounds of garlic, +and cut it in thin slices; cover it with salt for three days; drain it +well from the brine, and dry it as above directed. Take young cabbages, +cut them in quarters, salt them for three days, and dry them as above; +do the same with cauliflowers, celery, and radishes, scraping the latter +and leaving the tops of the celery on, French beans, and asparagus, +which last two must be salted only two days, and dried in the same +manner. Take long pepper and salt it, but do not dry it too much, three +ounces of turmeric, and a quarter of a pound of mustard seed finely +bruised; put these into a stone jar, and pour on them a gallon of strong +vinegar; look at it now and then, and if you see occasion add more +vinegar. Proceed in the same manner with plums, peaches, melons, apples, +cucumbers; artichoke bottoms must be pared and cut raw; then salt them, +and give them just one gentle boil, putting them into the water when +hot. Never do red cabbage or walnuts. The more every thing is dried, the +plumper it will be<span class='pagenum'><a name="Page_350" id="Page_350">[350]</a></span>come in the vinegar. Put in a pound or two of whole +garlic prepared as above to act as a pickle. You need never empty the +jar, as the pickle keeps; but as things come into season, do them and +throw them in, observing that the vinegar always covers them. If the +ingredients cannot be conveniently dried by the sun, you may do them by +the fire, but the sun is best.</p> + + +<h3 class="recipe"><a name="India_Pickle_No_2" id="India_Pickle_No_2"></a><i>India Pickle.</i> No. 2.</h3> + +<p>Select the closest and whitest cabbage you can get, take off the outside +leaves, quarter and cut them into thin slices, and lay them upon a +sieve; salt well between each layer of the cabbage, and let it drain +till the next day; then dry it in a cloth, and spread it in dishes +before the fire, or the sun, often turning it till dry. Put it in a +stone jar, with half a pint of white mustard seed, a little mace and +cloves beat to a powder, as much cayenne as will lie on a shilling, a +large head of garlic, and one pennyworth of turmeric in powder. Pour on +it three quarts of vinegar boiling hot; cover it close with a cloth, and +let it stand a fortnight; then turn it all out into a saucepan. Boil it, +turning it often, about eight minutes, and put it up in your jar for +use. It will be ready in a month. If other things are put in, they +should lie in salt three days and then be dried; in this case, it will +be necessary to make the pickle stronger, by adding ginger and +horseradish, and it must be kept longer before used.</p> + + +<h3 class="recipe"><a name="India_Pickle_No_3" id="India_Pickle_No_3"></a><i>India Pickle.</i> No. 3.</h3> + +<p>Boil one pound of salt, four ounces of ginger, eight ounces of shalots +or garlic, a spoonful of cayenne pepper, two ounces of mustard seed, and +six quarts of good vinegar. When cold, you may put in green fruit or any +vegetable you choose, fresh as you pick them, only wiping off the dust. +Stop your jar close, and put in a little turmeric to colour it.</p> + + +<h3 class="recipe"><a name="Lemons_No_1" id="Lemons_No_1"></a><i>Lemons.</i> No. 1.</h3> + +<p>Cut the lemons through the yellow rind only, into eight parts; then put +them into a deep pan, a layer of salt and a layer of lemons, so as not +to touch one another; set them in the chimney corner, and be sure to +turn them every day, and to pack them up in the same manner as before. +This you must continue doing fifteen or sixteen days; then take them out +of the salt, lay them in a flat pan, and put them in the sun every day +for a month; or, if there should be no sun, before the fire; then put +them in the pickle; in about six months they will be fit to eat. Make +the pickle for them as follows: Take two<span class='pagenum'><a name="Page_351" id="Page_351">[351]</a></span> pounds of peeled garlic, eight +pods of India pepper, when it is green; one pound and a half of ginger, +one pound and a quarter of mustard seed, half an ounce of turmeric; each +clove of the garlic must be split in half; the ginger must be cut in +small slices, and, as no green ginger can be had in Europe, you must +cover the ginger with salt in a clean earthen vessel, until it is soft, +which it will be in about three weeks, or something more, by which means +you may cut it as you please; the mustard seed must be reduced, but not +to powder, and the turmeric pounded fine: mix them well together, and +add three ounces of oil of mustard seed. Put these ingredients into a +gallon of the best white wine vinegar boiled; then put the whole upon +the lemons in a glazed jar, and tie them up close. They will not be fit +in less than six months. When the vinegar is boiled, let it stand to be +cold, or rather lukewarm, before you put it to the lemons, and if you +use more than a gallon of vinegar, increase the quantity of each +ingredient in proportion. Strictly observe the direction first given, to +let the lemons lie in salt fifteen or sixteen days, to turn them every +day, and to let them be thoroughly dry before you put the pickle to +them; it will be a month at least before they are sufficiently dry.</p> + + +<h3 class="recipe"><a name="Lemons_No_2" id="Lemons_No_2"></a><i>Lemons.</i> No. 2.</h3> + +<p>Take twelve lemons pared so thin that not the least of the whites is to +be seen; slit them across at each end, and work in as much salt as you +can, rubbing them very well within and without. Lay them in an earthen +pan for three or four days, and strew a good deal of salt over them; +then put in twelve cloves of garlic, and a large handful of horseradish; +dry the lemons with the salt over them in a very slow oven, till the +lemons have no moisture in them, but the garlic and the horseradish must +not be dried so much. Then take a gallon of vinegar, cloves, mace, and +nutmegs, broken roughly, half an ounce of each, and the like quantity of +cayenne pepper. Give them a boil in the vinegar; and, when cold, stir in +a quarter of a pound of flour of mustard, and pour it upon the lemons, +garlic, &c. Stir them every day, for a week together, or more. When the +lemons are used in made dishes, shred them very small; and, when you use +the liquor, shake it before you put it to the sauce, or in a cruet. When +the lemons are dried, they must be as hard as a crust of bread, but not +burned.</p> + + +<h3 class="recipe"><a name="Lemons_No_3" id="Lemons_No_3"></a><i>Lemons.</i> No. 3.</h3> + +<p>Take two dozen lemons, cut off about an inch at one end, scoop out all +the pulp, fill them with salt, and sew on the tops.<span class='pagenum'><a name="Page_352" id="Page_352">[352]</a></span> Let them continue +over the mouth of an oven, or in any slow heat, for about three weeks, +till they are quite dried. Take out the salt; lay them in an earthen +jar; put to them six quarts of the best vinegar which has been boiled; +add some long pepper, mace, ginger, and cinnamon, a few bay-leaves, four +cloves of garlic, and six ounces of the best flour of mustard. When +quite cold, cover up the jar, and let it stand for three weeks or a +month. Then strain off the liquor, and bottle it.</p> + + +<h3 class="recipe"><a name="Lemons_No_4" id="Lemons_No_4"></a><i>Lemons.</i> No. 4.</h3> + +<p>Quarter the lemons lengthwise, taking care not to cut them so low as to +separate; put a table-spoonful of salt into each. Set them on a pewter +dish; dry them very slowly in a cool oven or in the sun; they will take +two or three weeks to dry properly. For a dozen large lemons boil three +quarts of vinegar, with two dozen peppercorns, two dozen allspices, and +four races of ginger sliced. When the vinegar is cold, put it, with the +lemons, the ingredients, and all the salt, into a jar; add a quarter of +a pound of flour of mustard and two dozen cloves of garlic; the garlic +must be peeled and softened in scalding water for a little while, then +covered with salt for three days, and dried before it is put into the +jar. Let the whole remain for two months closely tied down and stirred +every day; then squeeze the lemons well; strain and bottle the liquor.</p> + + +<h3 class="recipe"><a name="Lemons_No_5" id="Lemons_No_5"></a><i>Lemons.</i> No. 5.</h3> + +<p>Select small thick-rinded lemons; rub them with a flannel; slit them in +four parts, but not through to the pulp; stuff the slits full of salt, +and set them upright in a pan. Let them remain thus for five or six +days, or longer if the salt should not be melted, turning them three +times a day in their own liquor, until they become tender. Then make a +pickle of rape, vinegar, and the brine from the lemons, ginger, and +Jamaica pepper. Boil and skim it, and when cold put it to the lemons, +with three cloves of garlic, and two ounces of mustard seed. This is +quite sufficient for six lemons.</p> + + +<h3 class="recipe"><a name="Lemons_No_6" id="Lemons_No_6"></a><i>Lemons.</i> No. 6.</h3> + +<p>Boil them in water and afterwards in vinegar and sugar, and then cut +them in slices.</p> + + +<h3 class="recipe"><a name="Lemons_or_Oranges" id="Lemons_or_Oranges"></a><i>Lemons, or Oranges.</i></h3> + +<p>Select fruit free from spots; lay them gently in a barrel. Take pure +water, and make it so strong with bay-salt as that it would bear an egg; +with this brine fill up the barrel, and close it tight.</p> + +<p><span class='pagenum'><a name="Page_353" id="Page_353">[353]</a></span></p> + + +<h3 class="recipe"><a name="Mango_Cossundria" id="Mango_Cossundria"></a><i>Mango Cossundria, or Pickle.</i></h3> + +<p>Take of green mangoes two pounds, green ginger one pound, yellow mustard +seed one pound; half dried chives, garlic, salt, mustard, oil, of each +two ounces; fine vinegar, four bottles. Cut the mangoes in slices +lengthwise, and place them in the sun till half dried. Slice the ginger +also; put the whole in a jar well closed, and set it in the sun for a +month. This pickle will keep for years, and improves by age.</p> + + +<h3 class="recipe"><a name="Melons" id="Melons"></a><i>Melons.</i></h3> + +<p>Scoop your melons clean from the pulp; fill them with scraped +horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed, +and tie them up. Afterwards take the best white wine vinegar, a +quartered nutmeg, a handful of salt, whole pepper, cloves, and mace, or +a little ginger; let the vinegar and spice boil together, and when +boiling hot pour it over the fruit, and tie them down very close for two +or three days; but, if you wish to have them green, let them be put over +a fire in their pickle in a metal pot, until they are scalding hot and +green; then pour them into pots, and stop them close down, and, when +cold, cover them with wet bladder and leather.</p> + + +<h3 class="recipe"><a name="Melons_to_imitate_Mangoes" id="Melons_to_imitate_Mangoes"></a><i>Melons to imitate Mangoes.</i></h3> + +<p>Cut off the tops of the melons, so as that you may take out the seeds +with a small spoon; lay them in salt and water, changing it every +twenty-four hours for nine successive days: then take them out, wipe +them dry, and put into each one clove of garlic or two small shalots, a +slice or two of horseradish, a slice of ginger, and a tea-spoonful of +mustard seed; this being done, tie up their tops again very fast with +packthread, and boil them up in a sufficient quantity of white wine +vinegar, bay-salt, and spices, as for cucumbers, skimming the pickle as +it rises; put a piece of alum into your pickle, about the size of a +walnut; and, after it has boiled a quarter of an hour, pour it, with the +fruit, into your jar or pan, and cover it with a cloth. Next day boil +your pickle again, and pour it hot upon your melons. After this has been +repeated three times, and the pickle and fruit are quite cold, stop them +up as directed for mushrooms. These and all other pickles should be set +in a dry place, and frequently inspected; and, if they grow mouldy, you +must pour off the liquor and boil it up as at first.</p> + + +<h3 class="recipe"><a name="Melons_or_Cucumbers_as_Mangoes" id="Melons_or_Cucumbers_as_Mangoes"></a><i>Melons or Cucumbers, as Mangoes.</i></h3> + +<p>Pour over your melons or other vegetables boiling hot salt and water, +and dry them the next day; cut a piece out of the<span class='pagenum'><a name="Page_354" id="Page_354">[354]</a></span> side; scrape away the +seed very clean; and fill them with scraped horseradish, garlic, and +mustard seed; then put in the piece, and tie it close. Pour boiling hot +vinegar over them, and in about three days boil up the vinegar with +cloves, pepper, and ginger: then throw in your mangoes, and boil them up +quick for a few minutes; put them in jars, which should be of stone, and +cover them close.</p> + +<p>The melons ought to be small and the cucumbers large. Should they not +turn out green enough, the vinegar must be boiled again.</p> + + +<h3 class="recipe"><a name="Mushrooms_No_1" id="Mushrooms_No_1"></a><i>Mushrooms.</i> No. 1.</h3> + +<p>Gather your mushrooms in August or September, and peel off the uppermost +skin; cut the large ones into quarters, and, as you do them, throw them +into clear water, but be very careful not to have any worm-eaten ones. +You may put the buttons in whole; the white are the best, and look +better than the red. Take them out, and wash them in another clear +water; then put them into a dry skillet without water; and with a little +salt set them on the fire to boil in their own liquor, till half is +consumed and they are as tender as you wish them; as the scum rises, +take it off. Remove them from the fire: pour them into a colander, and +drain off all the water. Have ready pickle, boiled and become cold +again, made of the best white wine vinegar; then add a little mace, +ginger, cloves, and whole pepper: boil it; put your mushrooms in the +pickle when cold, and tie them up close.</p> + + +<h3 class="recipe"><a name="Mushrooms_No_2" id="Mushrooms_No_2"></a><i>Mushrooms.</i> No. 2.</h3> + +<p>Put your mushrooms into salt and water, and wash them clean with a +flannel, throw them into water as you do them; then boil some salt and +water: when it boils, put in your mushrooms, and let them boil one +minute. Take them out, and smother them between two flannels; when cold, +put them into white wine vinegar, with what spice you choose. The +vinegar must be boiled and stand till cold. Keep them closely tied down +with a bladder. A bit of alum is frequently put to keep them firm.</p> + +<p>The white mushrooms are done the same way, using milk and water instead +of salt and water, distilled vinegar in the room of white wine vinegar, +no spices except mace, and a lump of alum.</p> + + +<h3 class="recipe"><a name="Mushrooms_No_3" id="Mushrooms_No_3"></a><i>Mushrooms.</i> No. 3.</h3> + +<p>Cut off the stalks of the small hard mushrooms, called buttons, and wash +and rub them dry in a clean flannel. Boil some water and salt, and while +boiling put in the mushrooms. Let<span class='pagenum'><a name="Page_355" id="Page_355">[355]</a></span> them just boil, and strain them +through a cloth. Make a pickle of white wine vinegar, mace, and ginger, +and put to them; then put them into pots, with a little oil over them, +and stop them close.</p> + + +<h3 class="recipe"><a name="Mushrooms_No_4" id="Mushrooms_No_4"></a><i>Mushrooms.</i> No. 4.</h3> + +<p>Put young mushrooms into milk and water; take them out, dry them well, +and put them into a brine made of salt and spring water. Boil the brine, +and put in the mushrooms; boil them up for five minutes; drain them +quick, covering them up between two cloths and drying them well. Boil a +pickle of double-distilled vinegar and mace; when it is cold, put in the +buttons, and pour oil on the top. It is advisable to put them into small +glass jars, as they do not keep after being opened. It is an excellent +way to boil them in milk.</p> + + +<h3 class="recipe"><a name="Mushrooms_No_5" id="Mushrooms_No_5"></a><i>Mushrooms.</i> No. 5.</h3> + +<p>Put your mushrooms into water; rub them very clean with a piece of +flannel; put them into milk and water, and boil them till they are +rather tender. Then pour them into an earthen colander, and pump cold +water on them till they are quite cold. Have ready some salt and water; +put them into it; let them lie twenty-four hours; then dry them in a +cloth. Then put them into a pickle made of the best white wine vinegar, +mace, pepper, and nutmeg. If you choose to boil your pickle, it must be +quite cold before you put in the mushrooms.</p> + + +<h3 class="recipe"><a name="Mushrooms_No_6" id="Mushrooms_No_6"></a><i>Mushrooms.</i> No. 6.</h3> + +<p>Peel your mushrooms, and throw them into clean water; wash them in two +or three waters, and boil them in a little water, with a bundle of +sweet-herbs, a good quantity of salt, a little rosemary, and spice of +all sorts. When well boiled, let them remain in the liquor for +twenty-four hours; pour the liquor into a hot cloth, smothering them for +a night and a day; then put in your pickle, which make of elder and +white wine vinegar, with all kinds of spice, horseradish, ginger, and +lemon-juice. Put them into pots, cover with oiled paper, and keep them +close for use.</p> + + +<h3 class="recipe"><a name="Mushrooms_No_7" id="Mushrooms_No_7"></a><i>Mushrooms.</i> No. 7.</h3> + +<p>Clean them very well, and take out the gills; boil them tender with a +little salt, and dry them with a cloth. Make a strong brine; when it is +cold, put in the mushrooms, and in about ten days or a fortnight change +the brine, and put them into small bottles, pouring oil on the top.</p> + +<p><span class='pagenum'><a name="Page_356" id="Page_356">[356]</a></span></p> + + +<h3 class="recipe"><a name="Brown_Mushrooms" id="Brown_Mushrooms"></a><i>Brown Mushrooms.</i></h3> + +<p>Wipe them very clean, put them into a stewpan with mace, cloves, pepper, +and salt, and to every quart of mushrooms put about two large spoonfuls +of mushroom ketchup; stew them gently over a slow fire for about half an +hour, then let them cool. Put them into bottles. To each quart of +mushrooms put a quarter of a pint of white wine vinegar boiled and +cooled; stop the bottles close with rosin.</p> + + +<h3 class="recipe"><a name="Mushrooms_to_dry" id="Mushrooms_to_dry"></a><i>Mushrooms, to dry.</i></h3> + +<p>Cut off their stalks, and cut or scrape out the gills, and with a little +salt put them into a saucepan. Set them on the fire, and let them stew +in their own liquor; then pour them into a sieve to drain. When dry, put +them into a slack oven upon tin plates, and, when quite dry, put them +into shallow boxes for use.</p> + +<p>The liquor will make ketchup.</p> + + +<h3 class="recipe"><a name="Mushroom_Liquor_and_Powder" id="Mushroom_Liquor_and_Powder"></a><i>Mushroom Liquor and Powder.</i></h3> + +<p>Take about a peck of mushrooms, wash them, and rub them with a piece of +flannel, taking out the gills, but do not peel them. Put to them half an +ounce of beaten pepper, four bay-leaves, four cloves, twelve blades of +mace, a handful of salt, eight onions, a bit of butter, and half a pint +of vinegar; stew all these as quick as possible; keep stirring till the +liquor is quite out of the mushrooms; then drain them, and bottle the +liquor and spice when cold. Dry the mushrooms in an oven, first on a +flat or broad pan, then on sieves, until they can be beaten into powder. +This quantity will make about seven ounces. Stop the powder close in +wide-mouthed bottles.</p> + + +<h3 class="recipe"><a name="Mustard_Pickle" id="Mustard_Pickle"></a><i>Mustard Pickle.</i></h3> + +<p>Cut cabbages, cauliflowers, and onions, in small pieces or slices; salt +them together, and let them stand in the salt for a few days. Then take +them up in a strainer that the brine may run off; put them in a jar that +will hold three quarts; take enough vinegar to cover them; boil it up, +pour it on them, and cover it till next day. Pour the vinegar off, take +the same quantity of fresh vinegar, of black pepper, ginger, and Jamaica +pepper, each one ounce; boil them up together, let the liquor stand till +cold; then mix four tea-spoonfuls of turmeric, and six ounces of flour +of mustard, which pour on them cold. Cover the pickle up close; let it +stand three weeks; and it will be fit for use. The spices must be put in +whole.</p> + +<p><span class='pagenum'><a name="Page_357" id="Page_357">[357]</a></span></p> + + +<h3 class="recipe"><a name="Nasturtiums" id="Nasturtiums"></a><i>Nasturtiums.</i></h3> + +<p>The seed must be full grown and gathered on a dry day. Let them lie two +or three days in salt and water; take them out, well dry them, and put +them into a jar. Take as much white wine vinegar as will cover them, and +boil it up with mace, sliced ginger, and a few bay leaves, for a quarter +of an hour. Pour the pickle upon the seeds boiling hot. This must be +repeated three days, keeping them covered with a folded cloth. After the +third time, take care to let them be quite cold before you stop them up, +which you must do very close.</p> + + +<h3 class="recipe"><a name="Onions_No_1" id="Onions_No_1"></a><i>Onions.</i> No. 1.</h3> + +<p>Take your onions when they are dry enough to lay up for winter, the +smaller the better they look: put them in a pot, cover them with spring +water, with a handful of salt, and let them boil up; then strain them +off. Take off three coats; lay them on a cloth, and let two persons take +hold of it, one at each end, and rub them backwards and forwards till +they are very dry. Then put them in your jars or bottles, with some +blades of mace, cloves, and nutmeg, cut into pieces; take some +double-distilled white wine vinegar, boil it up with a little salt; let +it stand till it is cold, and put it over the onions. Cork them close, +and tie a bladder and leather over them.</p> + + +<h3 class="recipe"><a name="Onions_No_2" id="Onions_No_2"></a><i>Onions.</i> No. 2.</h3> + +<p>Take the smallest onions you can get; peel and put them into spring +water and salt made very strong. Shift them daily for six days; then +boil them a very little; skim them well, and make a pickle as for +cucumbers, only adding a little mustard seed. Let the onions and the +pickle both be cold, when you put them together. Keep them stopped very +close, or they will spoil.</p> + + +<h3 class="recipe"><a name="Onions_No_3" id="Onions_No_3"></a><i>Onions.</i> No. 3.</h3> + +<p>Peel some small white onions, and boil them in water with salt; strain +them, and let them remain till cool in a cloth. Make the pickle as for +mushrooms; when quite cold, put them in and cover them down. Should the +onions become mouldy, boil them again, carefully skimming off the +impurities; then let them cool, and proceed as at first.</p> + +<p>Cauliflowers are excellent done in this way.</p> + + +<h3 class="recipe"><a name="Onions_No_4" id="Onions_No_4"></a><i>Onions.</i> No. 4.</h3> + +<p>Put your small onions, after peeling them, into salt and water, shifting +them once a day for three or four <a name="corr33" id="corr33"></a>days; set them over the fire in milk +and water till ready to boil; dry<span class='pagenum'><a name="Page_358" id="Page_358">[358]</a></span> them; and, when boiled and cold, pour +over a pickle made of double-distilled vinegar, a bay-leaf or two, salt, +and mace.</p> + + +<h3 class="recipe"><a name="Onions_No_5" id="Onions_No_5"></a><i>Onions.</i> No. 5.</h3> + +<p>Parboil small white onions, and let them cool. Make a pickle with half +vinegar, half wine, into which put some salt, a little ginger, some +mace, and sliced nutmeg. Boil all this up together, skimming it well. +Let it stand till quite cold; then put in your onions, covering them +down. Should they become mouldy, boil the liquor again, but skim it +well; let it stand till quite cold before the onions are again put in, +and they will keep all the year.</p> + + +<h3 class="recipe"><a name="Onions_No_6" id="Onions_No_6"></a><i>Onions.</i> No. 6.</h3> + +<p>Take the small white round onions; peel off the brown skin. Have ready a +stewpan of boiling water; throw in as many onions as will cover the top. +As soon as they look clear on the outside, take them up quickly, lay +them on a clean cloth, and cover them close with another cloth.</p> + + +<h3 class="recipe"><a name="Spanish_Onions_Mango_of" id="Spanish_Onions_Mango_of"></a><i>Spanish Onions, Mango of.</i></h3> + +<p>Having peeled your onions, cut out a small piece from the bottom, scoop +out a little of the inside, and put them into salt and water for three +or four days, changing the brine twice a day. Then drain and stuff them, +first putting in flour of mustard, then a little ginger cut small, mace, +shalot cut small, then more mustard, and filling up with scraped +horseradish. Put on the bottom piece, and tie it on close. Make a strong +pickle of white wine vinegar, ginger, mace, sliced horseradish, nutmeg, +and salt: put in your mangoes, and boil them up two or three times. Take +care not to boil them too much, otherwise they lose their firmness and +will not keep. Put them, with the pickle, into a jar. Boil the pickle +again next morning, and pour it over them.</p> + + +<h3 class="recipe"><a name="Orange_and_Lemon_Peel" id="Orange_and_Lemon_Peel"></a><i>Orange and Lemon Peel.</i></h3> + +<p>Boil the peels of the fruit in vinegar and sugar, and lay them in the +pickle; but be careful to cut them in small long slices, about the +length of half the peel of your lemon. It must be boiled in water +previously to boiling in sugar and vinegar.</p> + + +<h3 class="recipe"><a name="Oysters_No_1" id="Oysters_No_1"></a><i>Oysters.</i> No. 1.</h3> + +<p>Take a quantity of large oysters with their liquor; wash well all the +grit from them, and to every three pints of clear water put half an +ounce of bruised pepper, some salt, and a quarter of an ounce of mace. +Let these boil over a gentle fire, until a fourth part is consumed, +skimming it; just scald the oysters,<span class='pagenum'><a name="Page_359" id="Page_359">[359]</a></span> and put them into the liquor; put +them into barrels or pots; stop them very close, and they will keep for +a year in a cool place.</p> + + +<h3 class="recipe"><a name="Oysters_No_2" id="Oysters_No_2"></a><i>Oysters.</i> No. 2.</h3> + +<p>Parboil some large oysters in their own liquor; make pickle of their +liquor with vinegar, a pint of white wine, mace, salt and pepper; boil +and skim it, and when cold put in the oysters, and keep them.</p> + + +<h3 class="recipe"><a name="Oysters_No_3" id="Oysters_No_3"></a><i>Oysters.</i> No. 3.</h3> + +<p>Take whole pepper and mace, of each a quarter of an ounce, and half a +pint of white wine vinegar. Set the oysters on the fire, in their own +liquor, with a little water, mace, pepper, and half a pound of salt; +skim them well as they heat, and only allow them just to boil for fear +of hardening them. Take them out to dry, skim the liquor, and then put +in the rest of the spice with the vinegar. Should the vinegar be very +strong, reduce it a little, and boil it up again for a short time. Let +both stand till cold: put your oysters into the pickle: in a day or two, +taste your pickle, and, should it not be sharp enough, add a little more +vinegar.</p> + + +<h3 class="recipe"><a name="Oysters_No_4" id="Oysters_No_4"></a><i>Oysters.</i> No. 4.</h3> + +<p>Take the largest oysters you can get, and just plump them over the fire +in their own liquor; then strain it from them, and cover the oysters +close in a cloth. Take an equal quantity of white wine and vinegar, and +a little of the oyster liquor, with mace, white pepper, and lemon-peel, +pared very thin, also salt, the quantity of each according to your +judgment and taste, taking care that there be sufficient liquor to cover +them. Set it on the fire, and, when it boils, put in the oysters; just +give them one boil up; put the pickle in a pot, and the oysters closely +covered in a cloth till the pickle is quite cold.</p> + + +<h3 class="recipe"><a name="Oysters_No_5" id="Oysters_No_5"></a><i>Oysters.</i> No. 5.</h3> + +<p>Simmer them, till done, in their own liquor; take them out one by one, +strain the liquor from them, and boil them with one third of vinegar. +Put the oysters in a jar, in layers, with a little mace, whole and white +pepper, between the layers; then pour over them the liquor hot.</p> + + +<h3 class="recipe"><a name="Oysters_No_6" id="Oysters_No_6"></a><i>Oysters.</i> No. 6.</h3> + +<p>Take whole pepper and mace, of each a quarter of an ounce, and put to +them half a pint of white wine vinegar.</p> + + +<h3 class="recipe"><a name="Peaches_Mango_of" id="Peaches_Mango_of"></a><i>Peaches, Mango of.</i></h3> + +<p>Take some of the largest peaches, when full grown and just ripening, +throw them into salt and water, and add a little bay-<span class='pagenum'><a name="Page_360" id="Page_360">[360]</a></span>salt. Let them lie +two or three days, covering them with a board; take them out and dry +them, and with a sharp knife cut them open and take out the stone; then +cut some garlic very fine, scrape a great deal of horseradish, mix the +same quantity of mustard seed, a few bruised cloves, and ginger sliced +very thin, and with this fill the hollow of the peaches. Tie them round, +and lay them in a jar; throw in some broken cinnamon, cloves, mace, and +a small quantity of cochineal, and pour over as much vinegar as will +fill the jar. To every quart put a quarter of a pint of the best +mustard, well made, some cloves, mace, nutmeg, two or three heads of +garlic, and some sliced ginger. Mix the pickle well together; pour it +over the peaches, and tie them down close with either leather or a +bladder. They will soon be fit for use.</p> + +<p>In the same manner you may do white plums.</p> + + +<h3 class="recipe"><a name="Purslain_Samphire_Broom_Buds" id="Purslain_Samphire_Broom_Buds"></a><i>Purslain, Samphire, Broom Buds, &c.</i></h3> + +<p>Pick the dead leaves from the branches of purslain, and lay them in a +pan. Make some strong brine; boil and skim it clean, and, when boiled +and cold, put in the purslain, and cover it; it will keep all the year. +When wanted for use, boil it in fresh water, having the water boiling +before you put it in. When boiled and turned green, cool it, take it out +afterwards, put it into wide-mouth bottles, with strong white wine +vinegar to it, and close it for use.</p> + + +<h3 class="recipe"><a name="Quinces" id="Quinces"></a><i>Quinces.</i></h3> + +<p>Cut in pieces half a dozen quinces; put them into an earthen pot, with a +gallon of water and two pounds of honey. Mix the whole together, and +boil it leisurely in a kettle for half an hour. Strain the liquor into +an earthen pot: and, when cold, wipe the quinces clean, and lay them in +it. Cover them very close, and they will keep all the year.</p> + + +<h3 class="recipe"><a name="Radish_Pods" id="Radish_Pods"></a><i>Radish Pods.</i></h3> + +<p>Make a pickle with cold spring water and bay salt, strong enough to bear +an egg; put in your pods; lay a thin board on them to keep them under +water, and let them stand ten days. Drain them in a sieve, and lay them +on a cloth to dry; then take as much white wine vinegar as you think +will cover them, boil and put your pods in a jar, with ginger, mace, +cloves, and Jamaica pepper; put your vinegar boiling hot on them; cover +them with a coarse cloth three or four times double, that the steam may +come through a little, and let them stand two days; repeat this two or +three times. When cold, put in a pint of mustard-seed and some +horseradish, and cover them close.</p> + +<p><span class='pagenum'><a name="Page_361" id="Page_361">[361]</a></span></p> + + +<h3 class="recipe"><a name="Salmon_No_1" id="Salmon_No_1"></a><i>Salmon.</i> No. 1.</h3> + +<p>Cut off the head of the fish, take out the intestines, but do not slit +the belly; cut your pieces across, about two or three inches in breadth; +take the blood next to the back clean out: wash and scale it; then put +salt and water over the fire, and a handful of bay leaves; put in the +salmon, and, when it is boiled, take it off and skim it clear. Take out +the pieces with a skimmer as whole as you can; lay them on a table to +drain; strain a handful of salt slightly over them; when they are cold, +stick some cloves on each side of them. Then take a cask, well washed, +and seasoned with hot and cold water, three or four days before you use +it; put in the pickle you boiled your salmon in hot, some time before +you use it; then take broad mace, sliced nutmeg, white pepper, just +bruised, and a little black; mix the pepper with salt, sufficient to +season the salmon; strew some pepper, salt, and bay-leaves, at the +bottom of the cask; then put in a layer of salmon, then spice, salt, +bay-leaves, and pepper, as before, until the cask is full. Put on the +head, and bore a hole in the top of it; fill up the cask with good white +wine vinegar, cork it, and, in two or three days, take out the cork and +put more vinegar, and the fat will come out; do so three or four times; +then cut off the cork, and pitch it; if it be for present use, put it in +a jar, closely covered.</p> + + +<h3 class="recipe"><a name="Salmon_No_2" id="Salmon_No_2"></a><i>Salmon.</i> No. 2.</h3> + +<p>Well scrape the salmon, take out the entrails, and well wash and dry it. +Cut it in pieces of such size as you think proper; take three parts of +common vinegar and one of water, enough to cover the fish. Put in a +handful of salt, and stir it till dissolved. Add some mace, whole +pepper, cloves, sliced nutmeg, and boil all these till the salmon is +sufficiently done. Take it out of the liquor, and let it cool. Put it +into a barrel, and over every layer of salmon strew black pepper, mace, +cloves, and pounded nutmeg; and, when the barrel is full, pour upon the +salmon the liquor in which it was boiled, mixed with vinegar, in which a +few bay-leaves have been boiled, and then left till cold. Close up the +barrel, and keep it for use.</p> + + +<h3 class="recipe"><a name="Salmon_No_3" id="Salmon_No_3"></a><i>Salmon.</i> No. 3.</h3> + +<p>Cut your fish into small slices, and clean them well from the blood, by +wiping and pressing them in a dry cloth; afterwards lay it in a kettle +of boiling water, taking care not to break it, and, when nearly boiled, +make a pickle as follows: two quarts of water, three quarts of rape +vinegar; boil it with a little fen<span class='pagenum'><a name="Page_362" id="Page_362">[362]</a></span>nel and salt till it tastes strong; +then skim it; let it cool; lay the fish in a kettle, and pour the pickle +to it pretty warm.</p> + +<p>The same process will do for sturgeon, excepting the fennel, and putting +a little more salt, or for any other fish.</p> + + +<h3 class="recipe"><a name="Salmon_to_marinate" id="Salmon_to_marinate"></a><i>Salmon, to marinate.</i></h3> + +<p>Cut your salmon in round slices about two inches thick, and tie it with +matting, like sturgeon; season it with pepper, mace, and salt; then put +it into a broad earthen pan, with an equal quantity of port wine and +vinegar to cover it, and add three or four bay-leaves. The pickle also +must be seasoned with the spices above-mentioned. The pan must be +covered with a coarse cloth, and baked with household bread.</p> + + +<h3 class="recipe"><a name="Samphire" id="Samphire"></a><i>Samphire.</i></h3> + +<p>Pick and lay it in strong brine, cold; let it remain twenty-four hours, +boil the brine once on a quick fire, and pour it immediately on the +samphire. After standing twenty-four hours, just boil it again on a +quick fire, and stand till cold. Lay it in a pot, let the pickle settle, +and cover the samphire with the clear portion of the pickle. Set it in a +dry place, and, should the pickle become mothery, boil it once a month, +and, when cold, put the samphire into it.</p> + + +<h3 class="recipe"><a name="Smelts" id="Smelts"></a><i>Smelts.</i></h3> + +<p>Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace, +ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pickle of +red wine vinegar, saltpetre, and bruised cochineal; when cold, pour it +on the smelts, and cover the pot close.</p> + + +<h3 class="recipe"><a name="Suckers" id="Suckers"></a><i>Suckers, before the leaves are hard.</i></h3> + +<p>Pare off all the hard ends of the leaves and stalks of the suckers, and +scald them in salt and water, and, when cold, put them into glass +bottles, with three blades of mace, and thin sliced nutmeg; fill them +with distilled vinegar.</p> + + +<h3 class="recipe"><a name="Vinegar_for_Pickling_No_1" id="Vinegar_for_Pickling_No_1"></a><i>Vinegar for Pickling.</i> No. 1.</h3> + +<p>Take the middling sort of beer, but indifferently hopped, let it work as +long as possible, and fine it down with isinglass; then draw it from the +sediment, and put ten pounds weight of the husks of grapes to every ten +gallons. Mash them together, and let them stand in the sun, or, if not +in summer, in a close room, heated by fire, and, in about three or four +weeks, it will become an excellent vinegar. Should you not have<span class='pagenum'><a name="Page_363" id="Page_363">[363]</a></span> grape +husks, you may take the pressing of sour apples, but the vinegar will +not prove so good either in taste or body. Cyder will make a decent sort +of vinegar, and also unripe grapes, or plums, but foul white Rhenish +wines, set in a warm place, will fine, naturally, into good vinegar.</p> + + +<h3 class="recipe"><a name="Vinegar_No_2" id="Vinegar_No_2"></a><i>Vinegar.</i> No. 2.</h3> + +<p>To a pound and a half of the brownest sugar put a gallon of warm water; +mix it well together; then spread a hot toast thick with yest, and let +it work very well about twenty-four hours. Skim off the toast and the +yest, and pour off the clear liquor, and set it out in the sun. The cask +must be full, and, if painted and hooped with iron hoops, it will endure +the weather better. Lay a tile over the bunghole.</p> + + +<h3 class="recipe"><a name="Vinegar_No_3" id="Vinegar_No_3"></a><i>Vinegar.</i> No. 3.</h3> + +<p>To every gallon of water put three pounds of Malaga raisins; stop it up +close, and let it stand in the cellar two years.</p> + + +<h3 class="recipe"><a name="Camp_Vinegar" id="Camp_Vinegar"></a><i>Camp Vinegar.</i></h3> + +<p>Infuse a quarter of an ounce of cayenne, four heads of garlic, some +shalots, half a drachm of cochineal, a quarter of a pint of ketchup, +soy, walnut pickle, and an ounce of black, white, and long pepper, +allspice, ginger, and nutmeg, all grossly bruised, a little mace, and +cloves, in a quart of the best wine vinegar; cork it close, and put a +leather and bladder over it. Let it stand before the fire for a month, +shaking it frequently. You must let it stand upon the ingredients, and +fill up with vinegar as you take any out. This is not only an excellent +sauce, but a powerful preservative against infectious disorders.</p> + + +<h3 class="recipe"><a name="Another_Camp_Vinegar" id="Another_Camp_Vinegar"></a><i>Another.</i></h3> + +<p>Half an ounce of cayenne pepper, a large head of garlic, half a drachm +of cochineal, two spoonfuls of soy, the same of walnut pickle, and a +pint of vinegar.</p> + + +<h3 class="recipe"><a name="Chili_Vinegar" id="Chili_Vinegar"></a><i>Chili Vinegar.</i></h3> + +<p>Gather the pods of capsicum when full ripe; put them into a jar with a +clove of garlic and a little cayenne pepper; boil the vinegar, and pour +it on hot; fill up your jar: let it stand for a fortnight; pour it off +clear, and it will be fit for use.</p> + + +<h3 class="recipe"><a name="Elder-flower_Vinegar_No_1" id="Elder-flower_Vinegar_No_1"></a><i>Elder-flower Vinegar.</i> No. 1.</h3> + +<p>Put two gallons of strong alegar to a peck of the pips of elder-flowers, +set it in the sun in a stone jar for a fortnight,<span class='pagenum'><a name="Page_364" id="Page_364">[364]</a></span> and then filter it +through a flannel bag; when you draw it off, put it into small bottles, +in which it will preserve its flavour better than in larger ones; when +you mix the flowers and the alegar together, be careful not to drop any +stalks amongst the pips.</p> + + +<h3 class="recipe"><a name="Elder-flower_Vinegar_No_2" id="Elder-flower_Vinegar_No_2"></a><i>Elder-flower Vinegar.</i> No. 2.</h3> + +<p>Take good vinegar, fill a cask three quarters full, and gather some +elder-flowers, nearly or moderately blown, but in a dry day; pick off +the small flowers and sprigs from the greater stalks, and air them well +in the sun, that they may grow dry, but not so as to break or crumble. +To every four gallons of vinegar put a pound of them, sewing them up in +a fine rag.</p> + + +<h3 class="recipe"><a name="Elder-flower_Vinegar_No_3" id="Elder-flower_Vinegar_No_3"></a><i>Elder-flower Vinegar.</i> No. 3.</h3> + +<p>Pick the flowers before they are too much blown from the stalks, and dry +them in the sun, but not when it is very hot. Put a handful of them to a +quart of the best white wine vinegar, and let it stand a fortnight. +Strain and draw it off, and put it into a cask, keeping out about a +quart. Make it very hot, and put it into your cask to produce +fermentation. Stop it very close, and draw it off when wanted.</p> + + +<h3 class="recipe"><a name="Elder-flower_Vinegar_No_4" id="Elder-flower_Vinegar_No_4"></a><i>Elder-flower Vinegar.</i> No. 4.</h3> + +<p>Gather the elder-flowers in dry weather, pick them clean from the +stalks, and put two pints of them to a gallon of the best white wine +vinegar. Let them infuse for ten days, stirring them every day till the +last day or two; then strain off the vinegar, and bottle it.</p> + + +<h3 class="recipe"><a name="Garlic_Vinegar" id="Garlic_Vinegar"></a><i>Garlic Vinegar.</i></h3> + +<p>Take sixty cloves, two nutmegs sliced, and eight cloves of garlic, to a +quart of vinegar.</p> + + +<h3 class="recipe"><a name="Gooseberry_Vinegar" id="Gooseberry_Vinegar"></a><i>Gooseberry Vinegar.</i></h3> + +<p>To every gallon of water take six pounds of full ripe gooseberries; +bruise them, and put them into a vessel, pouring the water cold upon +them. Set the vessel in a hot place till the gooseberries come to the +top, which they will do in about a fortnight; then draw off the liquor, +and, when you have taken the gooseberries out of the vessel, measure the +liquor into it again, and to every gallon put a pound of coarse sugar. +It will work again, and, when it has done working, stop it down close, +set it near the fire or in the sun: it will be fit for use in about six +months. If the vessel is not full, it will be ready sooner.</p> + +<p><span class='pagenum'><a name="Page_365" id="Page_365">[365]</a></span></p> + + +<h3 class="recipe"><a name="Plague_or_Four_Thieves_Vinegar" id="Plague_or_Four_Thieves_Vinegar"></a><i>Plague, or Four Thieves’ Vinegar.</i></h3> + +<p>Take rue, sage, mint, rosemary, wormwood, and lavender, of each a large +handful; put them into a stone jar, with a gallon of the best vinegar; +tie it down very close, and let it stand a fortnight in the sun, shaking +the jar every day. Bottle it, and to every bottle add a quarter of an +ounce of camphor, beaten very fine. The best time to make it is in June +or July.</p> + + +<h3 class="recipe"><a name="Raisin_Vinegar" id="Raisin_Vinegar"></a><i>Raisin Vinegar.</i></h3> + +<p>Put four quarts of spring water to two pounds of Malaga raisins, lay a +stone or slate over the bung-hole, and set it in the sun till ready for +use. If you put it into a stone jar or bottle, and let it stand in the +chimney corner, for a proper time, it will answer the same purpose.</p> + + +<h3 class="recipe"><a name="Raspberry_Vinegar_No_1" id="Raspberry_Vinegar_No_1"></a><i>Raspberry Vinegar.</i> No. 1.</h3> + +<p>Fill a very large jug or jar with raspberries; then pour as much white +wine vinegar upon them as it will hold; let it stand four days, stirring +it three times every day. Let it stand four days more, covered close up, +stirring it once a day. Strain it through a hair sieve, and afterwards +through a flannel bag; and to every pint of liquor add one pound of +loaf-sugar. Simmer it over the fire, skimming it all the time, till +quite clear. As soon as cold, bottle it.</p> + +<p>This is very good sauce for a plain batter pudding and pancakes.</p> + + +<h3 class="recipe"><a name="Raspberry_Vinegar_No_2" id="Raspberry_Vinegar_No_2"></a><i>Raspberry Vinegar.</i> No. 2.</h3> + +<p>Take two pounds of sugar; dissolve it in a pint of water; then clarify, +and let it boil till it is a thick syrup. Take the same quantity of +raspberries, or currants, but not too ripe, and pour over them a quarter +of a pint of vinegar, in which they must steep for twenty-four hours. +Pour the fruit and vinegar into the syrup, taking care not to bruise the +fruit; then give it one boil, strain it, and cork it up close in +bottles. The fruit must be carefully picked and cleaned, observing not +to use any that is in the least decayed. To the syrup of currants a few +raspberries may be added, to heighten the flavour. An earthen pipkin is +the best to boil in.</p> + + +<h3 class="recipe"><a name="Raspberry_Vinegar_No_3" id="Raspberry_Vinegar_No_3"></a><i>Raspberry Vinegar.</i> No. 3.</h3> + +<p>Fill a jug with raspberries; add as much of the best vinegar as the jug +will hold; let the fruit steep ten or twelve days; then strain the +liquor through a fine sieve, without squeezing the raspberries; put +three pounds of lump sugar to a quart of juice, and skim it.</p> + +<p><span class='pagenum'><a name="Page_366" id="Page_366">[366]</a></span></p> + + +<h3 class="recipe"><a name="Walnuts_black_No_1" id="Walnuts_black_No_1"></a><i>Walnuts, black.</i> No. 1.</h3> + +<p>Take large full grown walnuts before they are hard; lay them in salt and +water for two days: then shift them into fresh water, and let them lie +two days longer; change them again, and let them lie two days longer; +take them out, and put them in your pickle pot; when the pot is half +full, put in some shalots, and a head of <a name="corr34" id="corr34"></a>garlic. To a hundred of walnuts +add half an ounce of allspice, half an ounce of black pepper, six +bay-leaves, and a stick of horseradish. Then fill your pots, and pour +boiling vinegar over them; cover them with a plate, and when cold tie +them down.</p> + +<p>Before you put the nuts into salt and water, prick them well with a pin.</p> + + +<h3 class="recipe"><a name="Walnuts_No_2" id="Walnuts_No_2"></a><i>Walnuts.</i> No. 2.</h3> + +<p>About midsummer take your walnuts, run a knitting-needle through them, +and lay them in vinegar and salt, sufficiently strong to bear an egg. +Let them remain in this pickle for three weeks; then make some fresh +pickle; shift them into it, and let them lie three weeks longer; take +them out, and wipe them with a clean cloth; and tie up every nut in a +clean vine-leaf. Put them into fresh vinegar, seasoned with salt, mace, +mustard, garlic, and horseradish; and to a hundred nuts put one ounce of +ginger, one ounce of pepper, and of cloves and mace a quarter of an +ounce each, two small nutmegs, and half a pint of mustard seed. All the +pickles to be done in raw vinegar (that is, not boiled). It is always +recommended to have the largest double nuts, being the best to pickle.</p> + + +<h3 class="recipe"><a name="Walnuts_No_3" id="Walnuts_No_3"></a><i>Walnuts.</i> No. 3.</h3> + +<p>Take the large French nuts, wipe them clean, and wrap each in a +vine-leaf; put them into a weak brine of salt and water for a fortnight, +changing it every day, and lay a slate upon them, to keep them always +under, or they will turn black. Drain them, and make a stronger brine, +that will bear an egg; let them lie in that a fortnight longer; then +drain and wipe them very dry, and wrap them in fresh vine-leaves; put +them in jars, and pour on them double-distilled vinegar, which must not +be boiled. To six or eight hundred nuts put two pounds of shalots, one +of garlic, and one of rocambole; a piece of assaf[oe]tida, of the size +of a pea, tied up in a bit of muslin, and put into each jar, of white, +black, and long pepper, one pound each, half a pound of mace, a quarter +of a pound of nutmegs, two ounces of cinnamon, two ounces of cloves, two +pounds of allspice, one pound of ginger, two pounds of mustard-seed, +some bay-leaves, and horseradish. The mustard-seed and spice<span class='pagenum'><a name="Page_367" id="Page_367">[367]</a></span> must be a +little bruised. Mix all these ingredients together, and put in a layer +of nuts and then a layer of this mixture; put the assaf[oe]tida in the +middle; and as the pickle wastes take care to keep the jar filled up +with vinegar.</p> + + +<h3 class="recipe"><a name="Walnuts_No_4" id="Walnuts_No_4"></a><i>Walnuts.</i> No. 4.</h3> + +<p>Take a hundred walnuts, at the beginning of July, before they are +shelled; just scald them, that the skin may rub off, then put them into +salt and water, for nine or ten days; shift them every day, and keep +them covered from the air: dry them; make your pickle of two quarts of +white wine vinegar, long pepper, black pepper, and ginger, of each half +an ounce; beat the spice; add a large spoonful of mustard-seed; strew +this between every layer of nuts. Pour liquor, boiling hot, upon them, +three or four times, or more, if required. Be sure to keep them tied +down close.</p> + + +<h3 class="recipe"><a name="Walnuts_No_5" id="Walnuts_No_5"></a><i>Walnuts.</i> No. 5.</h3> + +<p>Put into a stone jar one hundred large double nuts. Take one ounce of +Jamaica and four ounces of black pepper, two of ginger, one of cloves, +and a pint of mustard-seed; bruise these, and boil them, with a head or +two of garlic and four handfuls of salt, in a sufficient quantity of +vinegar to cover the nuts. When cold, put it to them, and let them stand +two days. Then boil up the pickle, pour it over the nuts, and tie them +down close. Repeat this process for three days.</p> + + +<h3 class="recipe"><a name="Walnuts_green" id="Walnuts_green"></a><i>Walnuts, green.</i></h3> + +<p>Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, and +pour it boiling hot over the walnuts, tying them down close for fourteen +days; then take them out of the leaves and liquor, wrap them in fresh +leaves, and put them in your pots. Over every layer of walnuts, strew +pepper, mace, cloves, a little ginger, mustard seed, and garlic. Make +the pickle of the best white wine vinegar, boiling in the pickle the +same sort of spices, with the addition of horseradish, and pour it +boiling hot upon the walnuts. Tie them close down; they will be ready to +eat in a month, and will keep for three or four years.</p> + + +<h3 class="recipe"><a name="Walnut_Ketchup" id="Walnut_Ketchup"></a><i>Walnut Ketchup.</i></h3> + +<p>To three pints of the best white wine vinegar put nine Seville oranges +peeled, and let them remain four months. Pound or bruise two hundred +walnuts, just before they are fit for pickling; squeeze out two quarts +of juice, and put it to the vinegar.<span class='pagenum'><a name="Page_368" id="Page_368">[368]</a></span> Tie a quarter of a pound of mace, +the same of cloves, and a quarter of a pound of shalot, in a muslin rag +or bag; put this into the liquor; in about three weeks boil it gently +till reduced one half, and when quite cold bottle it.</p> + + +<h3 class="recipe"><a name="Another_Walnut_Ketchup" id="Another_Walnut_Ketchup"></a><i>Another.</i></h3> + +<p>Cut in slices about one hundred of the largest walnuts for pickling; cut +through the middle a quarter of a pound of shalots, and beat them fine +in a mortar, adding a pint and a half of the best vinegar and half a +pound of salt. Let them remain a week in an earthen vessel, stirring +them every day. Press them through a flannel bag; add a quarter of a +pound of anchovies; boil up the liquor, scum it, and run it through a +flannel bag. Put into it two sliced nutmegs, whole pepper, and mace, and +bottle it when cold.</p> + + +<hr class="chapbreak" /> +<p><span class='pagenum'><a name="Page_369" id="Page_369">[369]</a></span></p> + + +<h2 class="chapterhead"><a name="WINES_CORDIALS_LIQUEURS_c" id="WINES_CORDIALS_LIQUEURS_c"></a>WINES, CORDIALS, LIQUEURS, &c.</h2> + +<hr class="declong" /> + +<h3 class="recipe"><a name="Ale_to_drink_in_a_week" id="Ale_to_drink_in_a_week"></a><i>Ale, to drink in a week.</i></h3> + +<p><span class="smcap">Tun</span> it into a vessel which will hold eight gallons, and, when it has +done working and is ready to bottle, put in some ginger sliced, an +orange stuck full of cloves, and cut here and there with a knife, and a +pound and a half of sugar. With a stick stir it well together, and it +will work afresh. When it has done working, bottle it: cork the bottles +well; set them bottom upwards; and the ale will be fit to drink in a +week.</p> + + +<h3 class="recipe"><a name="Very_rare_Ale" id="Very_rare_Ale"></a><i>Very rare Ale.</i></h3> + +<p>When your ale is tunned into a vessel that will hold eight or nine +gallons, and has done working, and is ready to be stopped up, take a +pound and a half of raisins of the best quality, stoned and cut into +pieces, and two large oranges. Pulp and pare them. Slice it thin; add +the rind of one lemon, a dozen cloves, and one ounce of coriander seeds +bruised: put all these in a bag, hang them in the vessel, and stop it up +close. Fill the bottles but a little above the neck, to leave room for +the liquor to play; and put into every one a large lump of fine sugar. +Stop the bottles close, and let the ale stand a month before you drink +it.</p> + + +<h3 class="recipe"><a name="Orange_Ale" id="Orange_Ale"></a><i>Orange Ale.</i></h3> + +<p>Boil twenty gallons of spring water for a quarter of an hour; when cool, +put it into a tub over a bushel of malt, and let it stand one hour. Pour +it from the malt, put to it a handful of wheat bran, boil it very fast +for another hour; then strain and put it into a clean tub. When cold, +pour it off clear from the sediment; put yest to it, and let it work +like all other ales. When it has worked enough, put it into the cask. +Then take the rind and juice of twenty Seville oranges, but no seeds; +cut them thin and small, put them into a mortar, and beat them as fine +as possible, with two pounds of fine lump sugar; put them into a +ten-gallon cask, with ten gallons of ale. Keep filling up<span class='pagenum'><a name="Page_370" id="Page_370">[370]</a></span> your cask +again with ale, till it has done working; then stop it up close. When it +has stood eight days, tap it for drink; if you bottle it, let it stand +till it is clear before you bottle it, otherwise the bottles may burst.</p> + + +<h3 class="recipe"><a name="Aqua_Mirabilis" id="Aqua_Mirabilis"></a><i>Aqua Mirabilis, a very fine Cordial.</i></h3> + +<p>Three pints of sack, three pints of Madeira, one quart of spirit of +wine, one quart of juice of celandine leaves, of melilot flowers, +cardamom seeds, cubebs, galingale, nutmeg, cloves, mace, ginger, two +drachms of each; bruise them thoroughly in a mortar, and mix them with +the wine and spirits. Let it stand all night in the still, closely +stopped with rye paste; next morning make a slow fire in the still, and +while it is distilling keep a wet cloth about the neck of the still. Put +so much white sugar-candy as you think fit into the glass where it +drops.</p> + + +<h3 class="recipe"><a name="Bitters" id="Bitters"></a><i>Bitters.</i></h3> + +<p>One drachm of cardamom seed, two scruples of saffron, three ounces of +green root, two scruples of cochineal, and four ounces of orange-peel. +Put these ingredients into a large bottle, and fill it with the very +best French brandy, so that they are well covered; after it has stood +for three days, take out the liquor, and put it into another large +bottle; fill up the first before, and let it stand four or five days; +then once more take out the liquor and fill up again, letting it stand +ten or twelve days. Then take it out again, put it all together, and it +will be fit for use.</p> + + +<h3 class="recipe"><a name="Another_Bitters" id="Another_Bitters"></a><i>Another way.</i></h3> + +<p>Ginger and cardamom seed, of each three pennyworth, saffron, +orange-peel, and cochineal, of each two pennyworth, put into one gallon +of brandy.</p> + + +<h3 class="recipe"><a name="Cherry_Brandy" id="Cherry_Brandy"></a><i>Cherry Brandy.</i></h3> + +<p>Four pounds of morella cherries, two quarts of brandy, and twelve +cloves, to be sweetened with syrup of ginger made in the following +manner: one ounce and a half of ginger boiled in a quart of water, till +reduced to half a pint; then dissolve in it one pound and a half of +sugar, and add it to the brandy. It will be fit for use by Christmas.</p> + +<p>After the cordial is made, you can make a most delightful sweetmeat with +the cherries, by dipping them into syrup, and drying them in a cool +oven.</p> + + +<h3 class="recipe"><a name="Cordial_Cherry_Water" id="Cordial_Cherry_Water"></a><i>Cordial Cherry Water.</i></h3> + +<p>Nine pounds of the best red cherries, nine pints of claret, eight ounces +of cinnamon, three ounces of nutmegs; bruise<span class='pagenum'><a name="Page_371" id="Page_371">[371]</a></span> your spice, stone your +cherries, and steep them in the wine; then add to them half a handful of +rosemary, half a handful of balm, and one quarter of a handful of sweet +marjoram. Let them steep in an earthen pot twenty-four hours, and, as +you put them into the alembic to distil them, bruise them with your +hands; make a gentle fire under them, and distil by slow degrees. You +may mix the waters at your pleasure when you have drawn them all. +Sweeten it with loaf sugar; then strain it into another glass vessel, +and stop it close that the spirits may not escape.</p> + + +<h3 class="recipe"><a name="A_very_fine_Cordial" id="A_very_fine_Cordial"></a><i>A very fine Cordial.</i></h3> + +<p>One ounce of syrup of gilliflowers, one dram of confection of alkermes, +one ounce and a half of borage water, the like of mint water, as much of +cinnamon water, well mixed together, bottled and corked. In nine days it +will be ready for drinking.</p> + + +<h3 class="recipe"><a name="Cup" id="Cup"></a><i>Cup.</i></h3> + +<p>Take the juice of three lemons and the peel of one, cut very thin; add a +pint, or rather more, of water, and about half a pound of white sugar, +and stir the whole well; then add one bottle of sherry, two bottles of +cyder, and about a quarter of a nutmeg grated down. Let the cup be well +mixed up, and add a few heads of borage, or balm if you have no borage; +put in one wine glass of brandy, and then add about another quarter of a +nutmeg. Let it stand for about half an hour in ice before it is used.</p> + +<p>If you take champagne instead of cyder, so much the better.</p> + + +<h3 class="recipe"><a name="Elder-flower_Water" id="Elder-flower_Water"></a><i>Elder-flower Water.</i></h3> + +<p>To every gallon of water take four pounds of loaf sugar, boiled and +clarified with eggs, according to the quantity, and thrown hot upon the +elder-flowers, allowing a quart of flowers to each gallon. They must be +gathered when the weather is quite dry, and when they are so ripe as to +shake off without any of the green part. When nearly cold, add yest in +proportion to the quantity of liquor; strain it in two or three days +from the flowers, and put it into a cask, with two or three +table-spoonfuls of lemon-juice to every two gallons. Add, if you please, +a small quantity of brandy, and, in ten months, bottle it.</p> + + +<h3 class="recipe"><a name="Elderberry_Syrup" id="Elderberry_Syrup"></a><i>Elderberry Syrup.</i></h3> + +<p>Pick the elderberries when full ripe; put them into a stone jar, and set +them in the oven, or in a kettle of boiling water, till the jar is hot +through. Take them out, and strain them through a coarse cloth, wringing +the berries. Put them into a<span class='pagenum'><a name="Page_372" id="Page_372">[372]</a></span> clean kettle, with a pound of fine Lisbon +sugar to every quart of juice. Let it boil, and skim it well. When clear +and fine, put it into a jar. When cold, cover it down close, and, when +you make raisin wine, put to every gallon of wine half a pint of elder +syrup.</p> + + +<h3 class="recipe"><a name="Ginger_Beer_No_1" id="Ginger_Beer_No_1"></a><i>Ginger Beer.</i> No. 1.</h3> + +<p>Boil six gallons of water and six pounds of loaf sugar for an hour, with +three ounces of ginger, bruised, and the juice and rind of two lemons. +When almost cold, put in a toast spread with yest; let it ferment three +days; then put it in a cask, with half a pint of brandy. When it has +stood ten days, bottle it off, and it will be fit to drink in a +fortnight, if warm weather.</p> + + +<h3 class="recipe"><a name="Ginger_Beer_No_2" id="Ginger_Beer_No_2"></a><i>Ginger Beer.</i> No. 2.</h3> + +<p>Four ounces of ground ginger, two ounces of cream of tartar, three large +lemons, cut in slices and bruised, three pounds of loaf sugar. Pour over +them four gallons of boiling water; let it stand till it is milk warm; +then add two table-spoonfuls of yest on a toast; let it stand +twenty-four hours, strain it through a sieve, bottle it, and it will be +fit for use in three days: the corks must be tied or wired, or they will +fly.</p> + + +<h3 class="recipe"><a name="Ginger_Beer_No_3" id="Ginger_Beer_No_3"></a><i>Ginger Beer.</i> No. 3.</h3> + +<p>To make ginger beer fit for drinking twenty-four hours after it is +bottled, take two ounces of ground ginger, two ounces of cream of +tartar, two lemons sliced, one pound and a half of lump sugar; put them +into a pan, and pour upon them two gallons of boiling water. When nearly +cold, strain it from the lees, add three table-spoonfuls of yest, and +let it stand twelve hours. Bottle it in stone bottles, well corked and +tied down.</p> + + +<h3 class="recipe"><a name="Ginger_Beer_No_4" id="Ginger_Beer_No_4"></a><i>Ginger Beer.</i> No. 4.</h3> + +<p>Ten gallons of water, twelve pounds of loaf sugar, the whites of four +eggs, well beaten; mix them together when cold, and set them on the +fire: skim it as it boils. Add half a pound of bruised ginger, and boil +the whole together for twenty minutes. Into a pint of the boiling liquor +put an ounce of isinglass; when cold, add it to the rest, and put the +whole, with two spoonfuls of yest, into a cask: next day, bung it down +loosely. In ten days bottle it, and in a week it will be fit for use.</p> + + +<h3 class="recipe"><a name="Ginger_Beer_No_5" id="Ginger_Beer_No_5"></a><i>Ginger Beer.</i> No. 5.</h3> + +<p>One gallon of cold water, one pound of lump sugar, two ounces of bruised +ginger, the rind of two large lemons; let these simmer ten minutes. Put +in an ounce of cream of tartar<span class='pagenum'><a name="Page_373" id="Page_373">[373]</a></span> the moment it boils, and immediately +take it off the fire, stirring it well, and let it stand till cold. +Afterwards add the lemon-juice, straining out the pips and pulp, and put +it into bottles, tying down the corks fast with string. This will be fit +for use in three days.</p> + + +<h3 class="recipe"><a name="Imperial_No_1" id="Imperial_No_1"></a><i>Imperial.</i> No. 1.</h3> + +<p>The juice of two large lemons, rather more than an equal quantity of +white wine, and an immoderate proportion of sugar, put into a deep round +dish. Boil some cream or good milk, and put it into a tea-pot; pour it +upon the wine, and the higher you hold the pot the better appearance +your imperial will have.</p> + + +<h3 class="recipe"><a name="Imperial_No_2" id="Imperial_No_2"></a><i>Imperial.</i> No. 2.</h3> + +<p>Four or five quarts of boiling water poured to two ounces of cream of +tartar, and the rinds of two lemons cut very thin, with half a pound of +sugar. Well mix the whole together: and, when cold, add the juice of the +two lemons.</p> + + +<h3 class="recipe"><a name="Imperial_No_3" id="Imperial_No_3"></a><i>Imperial.</i> No. 3.</h3> + +<p>Two ounces of cream of tartar, four ounces of sugar, six quarts of +boiling water, poured upon it, the juice and peel of a lemon; to be kept +close till cold.</p> + + +<h3 class="recipe"><a name="Lemonade_No_1" id="Lemonade_No_1"></a><i>Lemonade.</i> No. 1.</h3> + +<p>To two quarts of water take one dozen lemons; pare four or six of them +very thin, add the juice to the water, and sweeten to your taste with +double-refined sugar. Boil a quart of milk and put into it; cover and +let it stand all night, and strain it through a jelly-bag till it runs +clear. Leave the lemon-pips to go into the bag with the other +ingredients.</p> + + +<h3 class="recipe"><a name="Lemonade_No_2" id="Lemonade_No_2"></a><i>Lemonade.</i> No. 2.</h3> + +<p>The peel of five lemons and two Seville oranges pared very thin, so that +none of the white is left with it; put them in a basin, with eight +ounces of sugar and a quart of boiling water. Let it stand all night, +and in the morning squeeze the juice to the peels, and pick out the +seeds; then put to it a quarter of a pint of white wine; stir all well +together; add half a pint of boiling milk, and pour it on, holding it up +high. Let it stand half an hour without touching it; then run it through +a jelly-bag.</p> + + +<h3 class="recipe"><a name="Lemonade_No_3" id="Lemonade_No_3"></a><i>Lemonade.</i> No. 3.</h3> + +<p>Three quarts of spring water, the juice of seven lemons peeled very +thin, the whites of four eggs well beaten, with as much loaf-sugar as +you please: boil all together about half an<span class='pagenum'><a name="Page_374" id="Page_374">[374]</a></span> hour with half the +lemon-peel. Pour it through a jelly-bag till clear. The peel of one +Seville orange gives it an agreeable colour.</p> + + +<h3 class="recipe"><a name="Clarified_Lemonade" id="Clarified_Lemonade"></a><i>Clarified Lemonade.</i></h3> + +<p>Pare the rind of three lemons as thin as you can; put them into a jug, +with the juice of six lemons, half a pound of sugar, half a pint of rich +white wine, and a quart of boiling water. Let it stand all night. In the +morning, add half a pint of boiling milk: then run it through a +jelly-bag till quite clear.</p> + + +<h3 class="recipe"><a name="Milk_Lemonade" id="Milk_Lemonade"></a><i>Milk Lemonade.</i></h3> + +<p>Squeeze the juice of six lemons and two Seville oranges into a pan, and +pour over it a quart of boiling milk. Put into another pan the peel of +two lemons and one Seville orange, with a pound of sugar; add a pint of +boiling water; let it stand a sufficient time to dissolve the sugar; +then mix it with the milk, and strain it through a fine jelly-bag. It +should be made one day and strained off the next.</p> + + +<h3 class="recipe"><a name="Transparent_Lemonade" id="Transparent_Lemonade"></a><i>Transparent Lemonade.</i></h3> + +<p>Take one pound and a half of pounded sugar of the finest quality, and +the juice of six lemons and six oranges, over which pour two quarts of +boiling water; let it stand twelve hours till cool. Pour on the liquor a +quart of boiling milk, and let it stand till it curdles; then run it +through a cotton jelly-bag till it is quite clear.</p> + + +<h3 class="recipe"><a name="Lemon_Water" id="Lemon_Water"></a><i>Lemon Water.</i></h3> + +<p>Take twelve of the largest lemons; slice and put them into a quart of +white wine. Add of cinnamon and galingale, one quarter of an ounce each, +of red rose-leaves, borage and bugloss flowers, one handful each, and of +yellow sanders one dram. Steep all these together twelve hours; then +distil them gently in a glass still. Put into the glass vessel in which +it drops three ounces of fine white sugar and one grain of ambergris.</p> + + +<h3 class="recipe"><a name="Mead_No_1" id="Mead_No_1"></a><i>Mead.</i> No. 1.</h3> + +<p>In six gallons of water dissolve fourteen pounds of honey; then add +three or four eggs, with the whites; set it upon the fire, and let it +boil half an hour. Put into it balm, sweet marjoram, and sweet briar, of +each ten sprigs, half an ounce of cinnamon, the same of mace, twenty +cloves, and half a race of ginger sliced very thin: let it boil a +quarter of an hour; then take it off the fire, pour it into a tub, and +let it remain till nearly cold. Take six ounces of syrup of citron, and +one spoonful of ale yest; beat them well together, put it into the +liquor, and let it stand<span class='pagenum'><a name="Page_375" id="Page_375">[375]</a></span> till cold. Take a sufficient quantity of +coarse bread to cover the barrel, and bake it very hard; then take as +much ale yest as will spread it over thin, put it into the liquor, and +let it stand till it comes to a head. Strain it out; put the liquor into +a cask, and add to it a quart of the best Rhenish wine. When it has done +working, stop it up close, and let it stand a month; then draw it out +into bottles; tie the corks down close; and let them stand a month.</p> + + +<h3 class="recipe"><a name="Mead_No_2" id="Mead_No_2"></a><i>Mead.</i> No. 2.</h3> + +<p>Ten quarts of honey boiled one hour with thirty quarts of water; when +cold, put it into a cask, and add to it one ounce of cinnamon, one of +cloves, two of ginger, and two large nutmegs, to be pounded first, and +suspended in a linen bag in the barrel from the bung-hole. The scum must +be filtered through a flannel bag.</p> + + +<h3 class="recipe"><a name="Mead_No_3" id="Mead_No_3"></a><i>Mead.</i> No. 3.</h3> + +<p>Take eight gallons of spring water, twelve pounds of honey, four pounds +of powdered sugar; boil them for an hour, keeping it well skimmed. Let +it stand all night; the next day, put it into your vessel, keeping back +the sediment; hang in your vessel two or three lemon-peels; then stop it +up close; in the summer, bottle it in six weeks.</p> + + +<h3 class="recipe"><a name="Mithridate_Brandy" id="Mithridate_Brandy"></a><i>Mithridate Brandy.</i></h3> + +<p>Take four gallons of brandy; infuse a bushel of poppies twenty-four +hours; then strain it, and put two ounces of nutmegs, the same of +liquorice, and of pepper and ginger, and one ounce each of cinnamon, +aniseed, juniper-berries, cloves, fennel-seed, and cardamom seed, two +drachms of saffron, two pounds of figs sliced, and one pound of the sun +raisins stoned. All these must be put into an earthen pot, and set in +the sun three weeks; then strain it, and mix with it two ounces of +Venice treacle, two ounces of mithridate, and four pounds of sugar. This +is an approved remedy for the gout in the stomach.</p> + + +<h3 class="recipe"><a name="Nonpareil" id="Nonpareil"></a><i>Nonpareil.</i></h3> + +<p>Pare six lemons very thin, put the rinds and juice into two quarts of +brandy; let it remain well corked four days. Set on the fire three +quarts of spring water and two pounds of sugar, and clarify it with two +whites of eggs; let it boil a quarter of an hour; take the scum off, and +let it stand till cold. Put it to your brandy; add two quarts of white +wine, and strain it through a flannel bag; fill the cask, and it will +clarify itself. You may bottle it in a week. Orange-peel greatly +improves this liquor.</p> + +<p><span class='pagenum'><a name="Page_376" id="Page_376">[376]</a></span></p> + + +<h3 class="recipe"><a name="Noyau" id="Noyau"></a><i>Noyau.</i></h3> + +<p>To one gallon of the best white French brandy, or spirit diluted to the +strength of brandy, put two pounds and a half of bitter almonds +blanched, two pounds of white sugar-candy, half an ounce of mace, and +two large nutmegs. To give it a red colour, add four pounds of black +cherries. It must be well shaken every day for a fortnight; then let it +stand for six weeks, and bottle it off: it improves much by longer +keeping.</p> + + +<h3 class="recipe"><a name="Orange_Juice" id="Orange_Juice"></a><i>Orange Juice.</i></h3> + +<p>One pound of fine sugar to a pint of juice; run it through a jelly-bag, +and boil it for a quarter of an hour; when cold, skim and bottle it.</p> + + +<h3 class="recipe"><a name="Spirit_of_Oranges_or_Lemons" id="Spirit_of_Oranges_or_Lemons"></a><i>Spirit of Oranges or Lemons.</i></h3> + +<p>Take the thickest rinded oranges or lemons; pare off the rinds very +thin; put into a glass bottle as many of these chips as it will hold, +and then as much Malaga sack as it will hold besides. Stop the bottle +down close, and, when you use it, take about half a spoonful in a glass +of sack. It is a fine spirit to mix in sauces for puddings or other +sweet dishes.</p> + + +<h3 class="recipe"><a name="Cordial_Orange_Water" id="Cordial_Orange_Water"></a><i>Cordial Orange Water.</i></h3> + +<p>Take one dozen and a half of the highest coloured and thick-rinded +oranges; slice them, and put them into two pints of Malaga sack, and one +pint of the best brandy. Take cinnamon, nutmegs, ginger, cloves, and +mace, of each one quarter of an ounce bruised, and of spearmint and balm +one handful of each; put them into an ordinary still all night, pasted +up with rye paste. The next day, draw them with a slow fire, and keep a +wet cloth upon the neck of the still; put the loaf sugar into the glass +in which it drops.</p> + + +<h3 class="recipe"><a name="Orgeat" id="Orgeat"></a><i>Orgeat.</i></h3> + +<p>Two quarts of new milk, one ounce of sweet almonds and eighteen bitter, +a large piece of cinnamon, and fine sugar to your taste. Boil these a +quarter of an hour, and then strain. The almonds must be blanched, and +then pounded fine with orange-flower water.</p> + + +<h3 class="recipe"><a name="Another_Orgeat" id="Another_Orgeat"></a><i>Another way.</i></h3> + +<p>Four ounces of sweet almonds finely pounded, two ounces of white +sugar-candy, dissolved in spring-water, and a quart of cream; mix all +together. Put it into a bottle, and give it a gentle shake when going to +be used.</p> + +<p><span class='pagenum'><a name="Page_377" id="Page_377">[377]</a></span></p> + + +<h3 class="recipe"><a name="Excellent_Punch" id="Excellent_Punch"></a><i>Excellent Punch.</i></h3> + +<p>Three pints of barley-water and a piece of lemon-peel; let it stand till +cold; then add the juice of six lemons and about half a pint of the best +brandy, and sweeten it to your taste, and put it in ice for four hours. +Put into it a little champagne or Madeira.</p> + + +<h3 class="recipe"><a name="Milk_Punch" id="Milk_Punch"></a><i>Milk Punch.</i></h3> + +<p>To twenty quarts of the best rum or brandy put the peels of thirty +Seville oranges and thirty lemons, pared as thin as possible. Let them +steep twelve hours. Strain the spirit from the rinds, and put to it +thirty quarts of water, previously boiled and left to stand till cold. +Take fifteen pounds of double-refined sugar, and boil it in a proper +proportion of the water to a fine clear syrup. As soon as it boils up, +have ready beat to a froth the whites of six or eight eggs, and the +shells crumbled fine; mix them with the syrup; let them boil together, +and, when a cap of scum rises to the top, take off the pot, and skim it +perfectly clear. Then put it on again with some more of the beaten egg, +and skim it again as before. Do the same with the remainder of the egg +until it is quite free from dirt; let it stand to be cool. Strain it to +the juice of the oranges and lemons; put it into a cask with the spirit; +add a quart of new milk, made lukewarm; stir the whole well together, +and bung up the cask. Let it stand till very fine, which will be in +about a month or six weeks—but it is better to stand for six +months—then bottle it. The cask should hold fifteen gallons. This punch +will keep for many years.</p> + +<p>Many persons think this punch made with brandy much finer than that with +rum. The best time for making it is in March, when the fruit is in the +highest perfection.</p> + + +<h3 class="recipe"><a name="Another_Milk_Punch" id="Another_Milk_Punch"></a><i>Another way.</i></h3> + +<p>Take six quarts of good brandy, eight quarts of water, two pounds and a +half of lump sugar, eighteen lemons, and one large wine-glassful of +ratafia. Mix these well together; then throw in two quarts of boiling +skimmed milk; stir it well, and let it stand half an hour; strain it +through a very thick flannel bag till quite fine; then bottle it for +use. Before you use this punch, soak for a night the rinds of eighteen +lemons in some of the spirit; then take it out, and boil it in the milk, +together with two large nutmegs sliced.</p> + + +<h3 class="recipe"><a name="Norfolk_Punch" id="Norfolk_Punch"></a><i>Norfolk Punch.</i></h3> + +<p>Take four gallons of the best rum; pare a dozen lemons and a dozen +oranges very thin; let the pulp of both steep in the<span class='pagenum'><a name="Page_378" id="Page_378">[378]</a></span> rum twenty-four +hours. Put twelve pounds of double-refined sugar into six gallons of +water, with the whites of a dozen eggs beat to a froth; boil and scum it +well; when cold, put it into the vessel with the rum, together with six +quarts of orange-juice, and that of the dozen of lemons, and two quarts +of new milk. Shake the vessel so as to mix it; stop it up very close, +and let it stand two months before you bottle it.</p> + +<p>This quantity makes twelve gallons of the Duke of Norfolk’s punch. It is +best made in March, as the fruit is then in the greatest perfection.</p> + + +<h3 class="recipe"><a name="Roman_Punch" id="Roman_Punch"></a><i>Roman Punch.</i></h3> + +<p>The juice of ten lemons, and of two sweet oranges, the peel of an orange +cut very thin, and two pounds of powdered loaf-sugar, mixed together. +Then take the white of ten eggs, beaten into froth. Pass the first +mixture through a sieve, and then mix it by degrees, always beating with +the froth of the eggs; put the whole into an ice-lead; let it freeze a +little; then add to it two bottles of champagne, or rum. Turn it round +with a ladle. The above is for twelve persons.</p> + + +<h3 class="recipe"><a name="Raspberry_Liqueur" id="Raspberry_Liqueur"></a><i>Raspberry Liqueur.</i></h3> + +<p>Bruise some raspberries with the back of a spoon, strain them, and fill +a bottle with the juice; stop it, but not very close. Add to a pound of +fruit nearly a pound of sugar dissolved into a syrup. Let it stand four +or five days; pour it from the fruit into a basin; add to it as much +rich white wine as you think fit; bottle it, and in a month it will be +fit to drink.</p> + + +<h3 class="recipe"><a name="Raspberry_Vinegar" id="Raspberry_Vinegar"></a><i>Raspberry Vinegar.</i></h3> + +<p>Fill a jar with raspberries, gathered dry, and pour over them as much of +the best white wine vinegar as will cover them. Let them remain for two +or three days, stirring them frequently, to break them; strain the +liquor through a sieve, and to every pint of it put a pound and a +quarter of double-refined sugar; boil it, and take off the scum as it +rises. When cool, bottle and cork it up for use. A spoonful of this +liquor is sufficient for a small tumbler of water.</p> + + +<h3 class="recipe"><a name="Ratafia_Brandy" id="Ratafia_Brandy"></a><i>Ratafia Brandy.</i></h3> + +<p>Apricot or peach kernels, with four ounces of fine sugar to a quart of +brandy. If you cannot get apricot kernels, two ounces of bitter almonds, +bruised a little, to the same quantity of spirit, will make good +ratafia.</p> + +<p><span class='pagenum'><a name="Page_379" id="Page_379">[379]</a></span></p> + + +<h3 class="recipe"><a name="Shrub_No_1" id="Shrub_No_1"></a><i>Shrub.</i> No. 1.</h3> + +<p>To a gallon of rum put three pints of orange-juice and one pound of +sugar, dissolving the sugar in the juice. Then put all together in the +cask. It will be fine and fit for use in a few weeks. If the rum be very +strong, you may add another pint of juice and half a pound of sugar to +the above.</p> + + +<h3 class="recipe"><a name="Shrub_No_2" id="Shrub_No_2"></a><i>Shrub.</i> No. 2.</h3> + +<p>Take two quarts of the juice of oranges and lemons, and dissolve in it +four pounds and a half of sugar. Steep one-fourth part of the oranges +and lemons in nine quarts of spirits for one night; after which mix the +whole together; strain it off into a jug, which must be shaken two or +three times a day for ten days; then let it stand to settle for a +fortnight; after which draw it off very carefully, without disturbing +the sediment.</p> + + +<h3 class="recipe"><a name="Shrub_No_3" id="Shrub_No_3"></a><i>Shrub.</i> No. 3.</h3> + +<p>One gallon of rum, one pound and two ounces of double-refined sugar, one +quart of orange-juice, mixed and strained through a sieve.</p> + + +<h3 class="recipe"><a name="Currant_Shrub" id="Currant_Shrub"></a><i>Currant Shrub.</i></h3> + +<p>Pick the currants from the stalks; bruise them in a marble mortar; run +the juice through a flannel bag. Then take two quarts of the clear +juice; dissolve in it one pound of double-refined sugar, and add one +gallon of rum. Filter it through a flannel bag till quite fine.</p> + + +<h3 class="recipe"><a name="Spruce_Beer" id="Spruce_Beer"></a><i>Spruce Beer.</i></h3> + +<p>For one quarter cask of thirty gallons take ten or twelve ounces of +essence of spruce and two gallons of the best molasses; mix them well +together in five or six gallons of warm water, till it leaves a froth; +then pour it into the cask, and fill it up with more water. Add one pint +of good yest or porter grounds; shake the cask well, and set it by for +twenty-four hours to work. Stop it down close. Next day, draw it off +into bottles, which should be closely corked and set by in a cool cellar +for ten days, when it will be as fine spruce-beer as ever was drunk. The +grounds will serve instead of yest for a second brewing.</p> + +<p>In a hot climate, cold water should be used instead of warm.</p> + + +<h3 class="recipe"><a name="Bittany_Wine" id="Bittany_Wine"></a><i>Bittany Wine.</i></h3> + +<p>Take six gallons of water and twelve pounds of sugar; put your sugar and +water together. Let it boil two hours; then, after taking it off the +fire, put in half a peck of sage, a peck<span class='pagenum'><a name="Page_380" id="Page_380">[380]</a></span> and a half of bittany, and a +small bunch of rosemary; cover, and let it remain till almost cold; then +put six spoonfuls of ale yest; stir it well together, and let it stand +two or three days, stirring two or three times each day. Then put it in +your cask, adding a quarter of a pint of lemon-juice; when it has done +working, bung it close, and, when fine, bottle it.</p> + + +<h3 class="recipe"><a name="Sham_Champagne" id="Sham_Champagne"></a><i>Sham Champagne.</i></h3> + +<p>To every pound of ripe green gooseberries, when picked and bruised, put +one quart of water; let it stand three days, stirring it twice every +day. To every gallon of juice, when strained, put three pounds of the +finest loaf sugar; put it into a barrel, and, to every twenty quarts of +liquor add one quart of brandy and a little isinglass. Let it stand half +a year; then bottle it. The brandy and isinglass must be put in six +weeks before it is bottled.</p> + + +<h3 class="recipe"><a name="Cherry_Wine" id="Cherry_Wine"></a><i>Cherry Wine.</i></h3> + +<p>Pound morella cherries with the kernels over-night, and set them in a +cool place. Squeeze them through canvas, and to each quart of juice put +one pound of powdered sugar, half an ounce of coarsely-pounded cinnamon, +and half a quarter of an ounce of cloves. Let it stand about a fortnight +in the sun, shaking it twice or three times every day.</p> + + +<h3 class="recipe"><a name="Another_Cherry_Wine" id="Another_Cherry_Wine"></a><i>Another way.</i></h3> + +<p>Take twenty-four pounds of cherries, cleared from the stalks, and mash +them in an earthen pan; then put the pulp into a flannel bag, and let +them remain till the whole of the juice has drained from the pulp. Put a +pound of loaf sugar into the pan which receives the juice, and let it +remain until the sugar is dissolved. Bottle it, and, when it has done +working, you may put into each bottle a small lump of sugar.</p> + + +<h3 class="recipe"><a name="Cowslip_Wine_No_1" id="Cowslip_Wine_No_1"></a><i>Cowslip Wine.</i> No. 1.</h3> + +<p>To twenty gallons of water, wine measure, put fifty pounds of lump +sugar; boil it, and skim it till it is very clear; then put it into a +tub to cool, and, when just warm, put to it two tea-spoonfuls of ale +yest. Let it work for a short time; then put in fifteen pecks of cut +cowslips, and the juice of twenty large lemons, likewise the outward +rinds pared off as thin as possible. Keep it in the tub two or three +days, stirring it twice each day. Then put it all together in a barrel, +cleansed and dried. Continue to stir twice a day for a week or more,<span class='pagenum'><a name="Page_381" id="Page_381">[381]</a></span> +till it has done working; then stop it up close for three months, and +bottle it off for use.</p> + +<p>The cowslips should be gathered in one day, and the wine made as soon as +possible after, as the fresh flowers make the wine of a finer colour +than when they are withered; but they will not hurt by being kept for a +few days if they are spread on a cloth, and moved every day.</p> + + +<h3 class="recipe"><a name="Cowslip_Wine_No_2" id="Cowslip_Wine_No_2"></a><i>Cowslip Wine.</i> No. 2.</h3> + +<p>To a gallon of water put three pounds of lump sugar; boil them together +for an hour, skimming all the while. Pour it upon the cowslips, and, +when milk warm, put into it a toast, with yest spread pretty thick upon +it; let it stand all night, and then add two lemons and two Seville +oranges to each gallon. Stir it well in a tub twice a day for two or +three days; then turn it; stir it every day for a fortnight, and bung it +up close. It will be fit for bottling in six weeks. To every gallon of +water you must take a gallon of cowslips. They must be perfectly dry +before they are used, and there should be as many gallons of cowslips as +gallons of water; they should be measured as they are picked, and turned +into the cask. Dissolve an ounce of isinglass, and put to it when cold. +The lemons must be peeled.</p> + + +<h3 class="recipe"><a name="Cowslip_Wine_No_3" id="Cowslip_Wine_No_3"></a><i>Cowslip Wine.</i> No. 3.</h3> + +<p>Take fourteen gallons of water and twenty-four pounds of sugar; boil the +water and sugar one hour; skim it till it is clear. Let it stand till +nearly cold; then pour it on three bushels of picked cowslips, and put +to it three or four spoonfuls of new yest; let it stand and work in your +vessel till the next day; then put in the juice of thirty lemons and the +peels of ten, pared thin. Stir them well together; bung up the vessel +close for a month; then bottle it.</p> + + +<h3 class="recipe"><a name="Currant_Wine_No_1" id="Currant_Wine_No_1"></a><i>Currant Wine.</i> No. 1.</h3> + +<p>Gather the currants dry, without picking them from the stalks; break +them with your hands, and strain them. To every quart of juice put two +quarts of cold water, and four pounds of loaf sugar to the gallon. It +must stand three days, before it is put into the vessel. Stir it every +day, and skim it as long as any thing rises. To ten gallons of wine add +one gallon of brandy, and one of raspberries, when you put it in the +vessel. Let it stand a day or two before you stop it; give it air +fourteen days after; and let it stand six weeks before you tap it.</p> + + +<h3 class="recipe"><a name="Currant_Wine_No_2" id="Currant_Wine_No_2"></a><i>Currant Wine.</i> No. 2.</h3> + +<p>To every gallon of ripe currants put a gallon of cold water. When well +broken with the hands, let it stand twenty-four hours.<span class='pagenum'><a name="Page_382" id="Page_382">[382]</a></span> Then squeeze the +currants well out; measure your juice, and to every gallon put four +pounds of lump sugar. When the sugar is well melted, put the wine into a +cask, stirring it every day, till it has done hissing; then put into it +a quart of brandy to every five gallons of wine; close it well up; +bottle it in three months.</p> + + +<h3 class="recipe"><a name="Currant_Wine_No_3" id="Currant_Wine_No_3"></a><i>Currant Wine.</i> No. 3.</h3> + +<p>Put into a tub a bushel of red currants and a peck of white; squeeze +them well, and let them drain through a sieve upon twenty-eight pounds +of powdered sugar. When quite dissolved, put into the barrel, and add +three pints of raspberries, and a little brandy.</p> + + +<h3 class="recipe"><a name="Currant_or_Elder_Wine" id="Currant_or_Elder_Wine"></a><i>Currant or Elder Wine.</i></h3> + +<p>After pressing the fruit with the hand or otherwise, to every gallon of +juice add two gallons of water that has been boiled and stood to be +cold. To each gallon of this mixture put five pounds of Lisbon sugar. It +may be fermented by putting into it a small piece of toasted bread +rubbed over with good yest. When put into the cask, it should be left +open till the fermentation has nearly subsided.</p> + + +<h3 class="recipe"><a name="Black_Currant_Wine" id="Black_Currant_Wine"></a><i>Black Currant Wine.</i></h3> + +<p>Ten pounds of fruit to a gallon of water; let it stand two or three +days. When pressed off, put to every gallon of liquor four pounds and a +half of sugar.</p> + + +<h3 class="recipe"><a name="Red_Currant_Wine" id="Red_Currant_Wine"></a><i>Red Currant Wine.</i></h3> + +<p>Gather the fruit dry; pick the leaves from it, and to every twenty-five +pounds of currants put six quarts of water. Break the currants well, +before the water is put to them; then let them stand twenty-four hours, +and strain the liquor, to every quart of which put a pound of sugar and +as many raspberries as you please.</p> + + +<h3 class="recipe"><a name="Another_Red_Currant_Wine" id="Another_Red_Currant_Wine"></a><i>Another way.</i></h3> + +<p>Take twenty-four pounds of currants; bruise them, and add to that +quantity three gallons of water. Let it stand two days, stirring it +twice a day; then strain the liquor from the fruit; and to every quart +of liquor put one pound of sugar. Let it stand three days, stirring it +twice a day; then put it in your barrel, and put into it six-pennyworth +of orris-root well bruised. The above quantities will make five gallons.</p> + + +<h3 class="recipe"><a name="Red_or_White_Currant_Wine" id="Red_or_White_Currant_Wine"></a><i>Red or White Currant Wine.</i></h3> + +<p>Take to every gallon of juice one gallon of water, to every gallon of +water three pounds and a half of the best Lisbon sugar. Squeeze the +currants through a sieve; let the juice stand till the sugar is +dissolved; dip a bit of brown paper in<span class='pagenum'><a name="Page_383" id="Page_383">[383]</a></span> brimstone, and burn in the cask. +Then tun the wine, and to every three gallons put a pint of brandy. When +it has done hissing, stop it close; it will be fit to drink in six +months, but it will be better for keeping ten or twelve.</p> + + +<h3 class="recipe"><a name="White_Currant_Wine" id="White_Currant_Wine"></a><i>White Currant Wine.</i></h3> + +<p>To each sieve of currants take twenty-five pounds of moist sugar, and to +every gallon of juice two gallons of water. Squeeze the fruit well with +the hands into an earthen pan; then strain it through a sieve. Throw the +pulp into another pan, filling it with water, which must be taken from +the quantity of water allowed for the whole, and to every ten gallons of +wine put one bottle of brandy. In making the wine, dissolve the sugar in +the water above-mentioned, and put it into the cask; then add the +remaining juice and water, stirring it well up frequently. Stir it well +every morning for ten successive days, and as it works out fill up the +cask again until it has done fermenting. Then put in your brandy, and +bung it quite close. In about eight months it will be fit to drink; but, +if you leave it twelve, it will be better.</p> + + +<h3 class="recipe"><a name="Damson_Wine" id="Damson_Wine"></a><i>Damson Wine.</i></h3> + +<p>Take four gallons of water, and put to every gallon four pounds of +Malaga raisins and half a peck of damsons. Put the whole into a vessel +without cover, having only a linen cloth laid over it. Let them steep +six days, stirring twice every day; then let them stand six days without +stirring. Draw the juice out of the vessel, and colour it with the +infused juice of damsons, sweetened with sugar till it is like claret +wine. Put it into a wine vessel for a fortnight; then bottle it up; and +it may be drunk in a month.</p> + +<p>All made wines are the better for brandy, and will not keep without it. +The quantity must be regulated by the degree of strength you wish to +give to your wine.</p> + + +<h3 class="recipe"><a name="Elder_Wine_No_1" id="Elder_Wine_No_1"></a><i>Elder Wine.</i> No. 1.</h3> + +<p>Take elderberries, when ripe; pick them clean from the stalk; press out +the juice through a hair sieve or canvas-bag, and to every gallon of +juice put three gallons of water on the husks from which the juice has +been pressed. Stir the husks well in the water, and press them over +again; then mix the first and second liquor together, and boil it for +about an hour, skimming it clean as long as the scum rises. To every +gallon of liquor put two pounds of sugar, and skim it again very clean; +then put to every gallon a blade of mace and as much lemon-peel, letting +it boil an hour. After the sugar is put in, strain it into a tub, and, +when quite cold, put it into a<span class='pagenum'><a name="Page_384" id="Page_384">[384]</a></span> cask; bung it close down, and look +frequently to see that the bung is not forced up. Should your quantity +be twelve gallons or more, you need not bottle it off till about April, +but be sure to do so on a clear dry day, and to let your bottles be +perfectly dry; but if you have not more than five or six gallons, you +may bottle it by Christmas on a clear fine day.</p> + + +<h3 class="recipe"><a name="Elder_Wine_No_2" id="Elder_Wine_No_2"></a><i>Elder Wine.</i> No. 2.</h3> + +<p>To a gallon of water put a quarter of a peck of berries, and three +pounds and a half of Lisbon sugar. Steep the berries in water forty +hours; after boiling a quarter of an hour, strain the liquor from the +fruit, and boil it with the sugar till the scum ceases to rise. Work it +in a tub like other wines, with a small quantity of yest. After some +weeks, add a few raisins, a small quantity of brandy, and some cloves. +The above makes a sweet mellow wine, but does not taste strong of the +elder.</p> + + +<h3 class="recipe"><a name="Elder_Wine_No_3" id="Elder_Wine_No_3"></a><i>Elder Wine.</i> No. 3.</h3> + +<p>Take twenty-four pounds of raisins, of whatever sort you please; pick +them clean, chop them small, put them into a tub, and cover them with +three gallons of water that has been boiled and become cold. Let it +stand ten days, stirring it twice a day. Then strain the liquor through +a hair sieve, draining it all from the raisins, and put to it three +pints of the juice of elderberries and a pound of loaf-sugar. Put the +whole into the cask, and let it stand close stopped, but not in too cold +a cellar, for three or four months before you bottle it. The peg-hole +must not be stopped till it has done working.</p> + +<p>The best way to draw the juice from the berries is to strip them into an +earthen pan, and set it in the oven all night.</p> + + +<h3 class="recipe"><a name="Elder_Wine_No_4" id="Elder_Wine_No_4"></a><i>Elder Wine.</i> No. 4.</h3> + +<p>Mash eight gallons of picked elderberries to pieces, add as much spring +water as will make the whole nine gallons, and boil slowly for three +quarters of an hour. Squeeze them through a cloth sieve; add +twenty-eight pounds of moist sugar, and boil them together for half an +hour. Run the liquor through your cloth sieve again; let it stand till +lukewarm; put into it a toast with a little yest upon it, and let it +stand for seven or eight days, stirring it every day. Then put it into a +close tub, and let it remain without a bung till it has done hissing. +Before you bung up close, you may add one pint of brandy at pleasure.</p> + + +<h3 class="recipe"><a name="Elder_Wine_No_5" id="Elder_Wine_No_5"></a><i>Elder Wine.</i> No. 5.</h3> + +<p>Half a gallon of ripe berries to a gallon of water; boil it half an +hour; strain it through a sieve. To every gallon of liquor<span class='pagenum'><a name="Page_385" id="Page_385">[385]</a></span> put three +pounds of sugar; boil them together three quarters of an hour; when +cold, put some yest to it; work it a week, and put it in barrel. Let it +stand a year. To half a hogshead put one quart of brandy and three +pounds of raisins.</p> + + +<h3 class="recipe"><a name="Elder-flower_Wine" id="Elder-flower_Wine"></a><i>Elder-flower Wine.</i></h3> + +<p>To six gallons of water put eighteen pounds of lump-sugar; boil it half +an hour, skimming it all the time. Put into a cask a quarter of a peck +of elder-flowers picked clean from the stalks, the juice and rinds of +six lemons pared very thin, and six pounds of raisins. When the water +and sugar is about milk warm, pour it into the cask upon these +ingredients; spread three or four spoonfuls of yest upon a piece of +bread well toasted, and put it into the cask; stir it up for three or +four days only; when it has done working, bung it up, and in six or +eight months it will be fit for bottling.</p> + + +<h3 class="recipe"><a name="Sham_Frontiniac" id="Sham_Frontiniac"></a><i>Sham Frontiniac.</i></h3> + +<p>To three gallons of water put nine pounds of good loaf-sugar; boil it +half an hour; when milk-warm, add to it nearly a peck of elder-flowers +picked clear from the stalks, the juice and peel of three good-sized +lemons, cut very thin, three pounds of stoned raisins, and two or three +spoonfuls of yest; stir it often for four or five days. When it has +quite done working, bung it up, and it will be fit for bottling in five +days.</p> + + +<h3 class="recipe"><a name="Mixed_Fruit_Wine" id="Mixed_Fruit_Wine"></a><i>Mixed Fruit Wine.</i></h3> + +<p>Take currants, gooseberries, raspberries, and a few rose-leaves, three +pints of fruit, mashed all together, to a quart of cold water. Let it +stand twenty-four hours; then drain it through a sieve. To every gallon +of juice put three pounds and a half of Lisbon sugar; let it ferment; +put it into a cask, but do not bung it up for some time. Put in some +brandy, and bottle it for use.</p> + + +<h3 class="recipe"><a name="Ginger_Wine_No_1" id="Ginger_Wine_No_1"></a><i>Ginger Wine.</i> No. 1.</h3> + +<p>With four gallons of water boil twelve pounds of loaf-sugar till it +becomes clear. In a separate pan boil nine ounces of ginger, a little +bruised, in two quarts of water; pour the whole into an earthen vessel, +in which you must have two pounds of raisins shred fine, the juice and +rind of ten lemons. When of about the warmth of new milk, put in four +spoonfuls of fresh yest; let it ferment two days; then put it into a +cask, with all the ginger, lemon-peel, and raisins, and half an ounce of +isin<span class='pagenum'><a name="Page_386" id="Page_386">[386]</a></span>glass dissolved in a little of the wine; in two or three days bung +it up close. In three months it will be fit to bottle. Put into each +bottle a little brandy, and some sugar also, if not sweet enough.</p> + + +<h3 class="recipe"><a name="Ginger_Wine_No_2" id="Ginger_Wine_No_2"></a><i>Ginger Wine.</i> No. 2.</h3> + +<p>Twenty-six quarts of water, eighteen pounds of white Lisbon sugar, six +ounces of bruised ginger, the peel of six lemons pared very thin: boil +half an hour, and let it stand till no more than blood warm. Put it in +your cask, with the juice of six lemons, five spoonfuls of yest, and +three pounds of raisins. Stir it six or seven times with a stick through +the bung-hole, and put in half an ounce of isinglass and a pint of good +brandy. Close the bung, and in about six weeks it will be fit for +bottle. Let it stand about six months before you drink it. If you like, +it may be drawn from the cask, and it will be fit for use in that way in +about two months.</p> + + +<h3 class="recipe"><a name="Ginger_Wine_No_3" id="Ginger_Wine_No_3"></a><i>Ginger Wine.</i> No. 3.</h3> + +<p>To ten gallons of water put eight pounds of loaf-sugar and three ounces +of bruised ginger; boil all together for one hour, taking the scum off +as it rises; then put it into a pan to cool. When it is cold, put it +into a cask, with the rind and juice of ten lemons, one bottle of good +brandy, and half a spoonful of yest. Bung it up for a fortnight: then +bottle it off, and in three weeks it will be fit to drink. The lemons +must be pared very thin, and no part of the white must, on any account, +be put in the cask.</p> + + +<h3 class="recipe"><a name="Ginger_Wine_No_4" id="Ginger_Wine_No_4"></a><i>Ginger Wine.</i> No. 4.</h3> + +<p>To every gallon of water put one pound and a half of brown sugar and one +ounce of bruised ginger, and to each gallon the white of an egg well +beaten. Stir all together, and boil it half an hour; skim it well while +any thing rises, and, when milk-warm, stir in a little yest. When cold, +to every five gallons, put two sliced lemons. Bottle it in nine days; +and it will be fit to drink in a week.</p> + + +<h3 class="recipe"><a name="Gooseberry_Wine_No_1" id="Gooseberry_Wine_No_1"></a><i>Gooseberry Wine.</i> No. 1.</h3> + +<p>To every pound of white amber gooseberries, when heads and tails are +picked off and well bruised in a mortar, add a quart of spring water, +which must be previously boiled. Let it stand till it is cold before it +is put to the fruit. Let them steep three days, stirring them twice a +day; strain and press<span class='pagenum'><a name="Page_387" id="Page_387">[387]</a></span> them through a sieve into a barrel, and to every +gallon of liquor put three pounds of loaf-sugar, and to every five +gallons a bottle of brandy. Hang a small bag of isinglass in the barrel; +bung it close, and, in six months, if the sweetness is sufficiently gone +off, bottle it, and rosin the corks well over the top. The fruit must be +fall grown, but quite green.</p> + + +<h3 class="recipe"><a name="Gooseberry_Wine_No_2" id="Gooseberry_Wine_No_2"></a><i>Gooseberry Wine.</i> No. 2.</h3> + +<p>To three quarts of full grown gooseberries well crushed put one gallon +of water well stirred together for a day or two. Then strain and squeeze +the pulp, and put the liquor immediately into the barrel, with three +pounds and a half of common loaf-sugar; stir it every day until the +fermentation ceases. Reserve two or three gallons of the liquor to fill +up the barrel, as it overflows through the fermentation. Put a bottle of +brandy into the cask, to season it, before the wine; this quantity will +be sufficient for nine or ten gallons. Be careful to let the +fermentation cease, before you bung down the barrel.</p> + +<p>The plain white gooseberries, taken when not too ripe, but rather the +contrary, are the best for this purpose.</p> + + +<h3 class="recipe"><a name="Gooseberry_Wine_No_3" id="Gooseberry_Wine_No_3"></a><i>Gooseberry Wine.</i> No. 3.</h3> + +<p>A pound of sugar to a pound of fruit: melt the sugar, and bruise the +gooseberries with an apple-beater, but do not beat them too small. +Strain them through a hair strainer, and put the juice into an earthen +pot; keep it covered four or five days till it is clear: then add half a +pint of the best brandy or more, according to the quantity of fruit, and +draw it out into another vessel, letting it run into a hair sieve. Stop +it close, and let it stand one fortnight longer; then draw it off into +quart bottles, and in a month it will be fit for drinking.</p> + + +<h3 class="recipe"><a name="Gooseberry_Wine_No_4" id="Gooseberry_Wine_No_4"></a><i>Gooseberry Wine.</i> No. 4.</h3> + +<p>Proceed as directed for white currant wine, but use loaf-sugar. Large +pearl gooseberries, not quite ripe, make excellent champagne.</p> + + +<h3 class="recipe"><a name="Grape_Wine" id="Grape_Wine"></a><i>Grape Wine.</i></h3> + +<p>Pick and squeeze the grapes; strain them, and to each gallon of juice +put two gallons of water. Put the pulp into the measured water; squeeze +it, and add three pounds and a half of loaf-sugar, or good West India, +to a gallon. Let it stand about six weeks; then add a quart of brandy +and two eggs not broken to every ten gallons. Bung it down close.</p> + +<p><span class='pagenum'><a name="Page_388" id="Page_388">[388]</a></span></p> + + +<h3 class="recipe"><a name="Lemon_Wine" id="Lemon_Wine"></a><i>Lemon Wine.</i></h3> + +<p>To every gallon of water put three pounds and a half of loaf-sugar; boil +it half an hour, and to every ten gallons, when cold, put a pint of +yest. Put it next day into a barrel, with the peels and juice of eight +lemons; you must pare them very thin, and run the juice through a +jelly-bag. Put the rinds into a net with a stone in it, or it will rise +to the top and spoil the wine. To every ten gallons add a pint of +brandy. Stop up the barrel, and in three months the wine, if fine, will +be fit for bottling. The brandy must be put in when the wine is made.</p> + + +<h3 class="recipe"><a name="Sham_Madeira" id="Sham_Madeira"></a><i>Sham Madeira.</i></h3> + +<p>Take thirty pounds of coarse sugar to ten gallons of water; boil it half +an hour; skim it clean, and, when cool, put to every gallon one quart of +ale, out of the vat; let it work well in the tub a day or two. Then put +it in the barrel, with one pound of sugar-candy, six pounds of raisins, +one quart of brandy, and two ounces of isinglass. When it has done +fermenting, bung it down close, and let it stand one year.</p> + + +<h3 class="recipe"><a name="Orange_Wine_No_1" id="Orange_Wine_No_1"></a><i>Orange Wine.</i> No. 1.</h3> + +<p>Take six gallons of water to twelve pounds of lump-sugar; put four +whites of eggs, well beaten, into the sugar and water cold; boil it +three quarters of an hour, skim while boiling, and when cold put to it +six spoonfuls of yest, and six ounces of syrup of citron, well beaten +together, and the juice and rinds of fifty Seville oranges, but none of +the white. Let all these stand two days and nights covered close; then +add two quarts of Rhenish wine; bung it up close. Twelve days afterwards +bottle and cork it well.</p> + + +<h3 class="recipe"><a name="Orange_Wine_No_2" id="Orange_Wine_No_2"></a><i>Orange Wine.</i> No. 2.</h3> + +<p>To make ten gallons of wine, pare one hundred oranges very thin, and put +the peel into a tub. Put in a copper ten gallons of water, with +twenty-eight pounds of common brown sugar, and the whites of six eggs +well beaten; boil it for three quarters of an hour; just as it begins to +boil, skim it, and continue to do so all the time it is boiling; pour +the boiling liquor on the peel: cover it well to keep in the steam, and, +two hours afterwards, when blood warm, pour in the juice. Put in a toast +well spread with yest to make it work. Stir it well, and, in five or six +days, put it in your cask free from the peel; it will then work five or +six days longer. Then put in two quarts of brandy, and bung it close. +Let<span class='pagenum'><a name="Page_389" id="Page_389">[389]</a></span> it remain twelve or eighteen months, and then bottle it. It will +keep many years.</p> + + +<h3 class="recipe"><a name="Orange_Wine_No_3" id="Orange_Wine_No_3"></a><i>Orange Wine.</i> No. 3.</h3> + +<p>To a gallon of wine put three pounds of lump sugar; clarify this with +the white of an egg to every gallon. Boil it an hour, and when the scum +rises take it off; when almost cold, dip a toast into yest, put it into +the liquor, and let it stand all night. Then take out the toast, and put +in the juice of twelve oranges to every gallon, adding about half the +peel. Run it through a sieve into the cask, and let it stand for several +months.</p> + + +<h3 class="recipe"><a name="Sham_Port_Wine" id="Sham_Port_Wine"></a><i>Sham Port Wine.</i></h3> + +<p>Cover four bushels of blackberries with boiling hot water, squeeze them, +and put them into a vessel to work. After working, draw or pour off the +liquor into a cask; add a gallon of brandy and a quart of port wine; let +it work again; then bung it up for six months, and bottle it.</p> + + +<h3 class="recipe"><a name="Raisin_Wine_No_1" id="Raisin_Wine_No_1"></a><i>Raisin Wine.</i> No. 1.</h3> + +<p>Take one hundred weight of raisins, of the Smyrna sort, and put them +into a tub with fourteen gallons of spring water. Let them stand covered +for twenty-one days, stirring them twice every day. Strain the liquor +through a hair-bag from the raisins, which must be well pressed to get +out the juice; turn it into a vessel, and let it remain four months; +then bung it up close, and make a vent-hole, which must be frequently +opened, and left so for a day together. When it is of an agreeable +sweetness, rack it off into a fresh cask, and put to it one gallon of +British brandy, and, if you think it necessary, a little isinglass to +fine it. Let it then stand one month, and it will be fit to bottle; but +the longer it remains in the cask the better it will be.</p> + + +<h3 class="recipe"><a name="Raisin_Wine_No_2" id="Raisin_Wine_No_2"></a><i>Raisin Wine.</i> No. <a name="corr35" id="corr35"></a>2.</h3> + +<p>Take four gallons of water, and boil it till reduced to three, four +pounds of raisins of the sun, and four lemons sliced very thin; take off +the peel of two of them; put the lemons and raisins into an earthen pot, +with a pound of loaf-sugar. Pour in your water very hot; cover it close +for a day and a night; strain it through a flannel bag; then bottle it, +and tie down the corks. Set it in a cold place, and it will be ready to +drink in a month.</p> + + +<h3 class="recipe"><a name="Raisin_Wine_No_3" id="Raisin_Wine_No_3"></a><i>Raisin Wine.</i> No. 3.</h3> + +<p>To one hundred pound of raisins boil eighteen gallons of water, and let +it stand till cold, with two ounces of hops.<span class='pagenum'><a name="Page_390" id="Page_390">[390]</a></span> Half chop your raisins; +then put your water to them, and stir it up together twice a day for a +fortnight. Run it through a hair-sieve; squeeze the raisins well with +your hands, and put the liquor into the barrel. Bung it up close; let it +stand till it is clear; then bottle it.</p> + + +<h3 class="recipe"><a name="Raisin_Wine_No_4" id="Raisin_Wine_No_4"></a><i>Raisin Wine.</i> No. 4.</h3> + +<p>Take a brandy cask, and to every gallon of water put five pounds of +Smyrna raisins with the stalks on, and fill the cask, bunging it close +down. Put it in a cool dry cellar; let it stand six months; then tap it +with a strainer cock, and bottle it. Add half a pint of brandy to every +gallon of wine.</p> + + +<p class="titlepage" style="margin-top: 2em;">THE END.</p> + + + +<hr class="chapbreak" /> + +<h2 class="chapterhead">USEFUL WORKS,<br /> +<span style="font-size: 80%">FORMING VALUABLE PRESENTS,</span><br /> +<span style="font-size: 50%">LATELY PUBLISHED.</span></h2> + +<hr class="declong" /> + +<p>A NEW SYSTEM of PRACTICAL ECONOMY; formed from Modern Discoveries and +the Private Communications of Persons of Experience. New Edition, much +improved and enlarged, with a series of Estimates of Household Expenses, +on Economical Principles, adapted to Families of every description. In +one thick volume, 12mo. price 6s. neatly bound. (The Estimates +separately, 1s. 6d.)</p> + +<div class="blockquot"><p>The very rapid sale of this work manifests the high opinion entertained +of its merits. It will afford important hints and much useful +information to all who are desirous of properly regulating their +establishments, and enjoying the greatest possible portion of the +conveniences, comforts, and elegancies, of life that their respective +incomes will admit of. There is scarcely a single subject connected with +housekeeping, from the care of the Library down to the management of the +beer cellar, which is not treated of in the present Volume.</p></div> + +<p>THE FOOTMAN’S DIRECTORY, and BUTLER’S REMEMBRANCER. By THOMAS COSNETT. +Fifth Edition. 12mo. 4s. 6d.</p> + +<div class="blockquot"><p>“This is really a most useful publication: of its kind, excellent. +It embraces every thing that a servant ought to know, and leaves +nothing untouched: every servant ought to possess it; and ladies +and gentlemen will find it greatly to their advantage to place this +work in the hands of their servants.”—<span class="smcap">Times.</span></p></div> + +<p>SIR ARTHUR CLARKE’S YOUNG MOTHER’S ASSISTANT; containing Practical +Instructions for the Prevention and Treatment of the Diseases of Infants +and Children. A new and improved Edition, 12mo. 4s. 6d.</p> + +<div class="blockquot"><p>“In this little treatise, the author has endeavoured to communicate +the results of considerable experience and observation with a view +of producing a useful compendium for mothers, as far as possible +divested of technical or scientific language.”</p></div> + +<p>CONVERSATIONS on the BIBLE. For the Use of Young Persons. By a LADY, New +Edition. 12mo. 6s. bound.</p> + +<div class="blockquot"><p>“The little work before us will be found eminently serviceable, as +it engages the curiosity and fixes the attention of youth on a +topic of primal interest. We cordially recommend this excellent +work to the attention of all those who are engaged in the +instruction of the rising generation; indeed, to mature capacities, +it will be found well worthy of perusal.”—<span class="smcap">Literary Chronicle.</span></p></div> + +<p>PRACTICAL WISDOM; or, the Manual of Life; the Counsels of Eminent Men to +their Children; comprising those of Sir Walter Raleigh, Lord Burleigh, +Sir Henry Sidney, the Earl of Strafford, Francis Osborne, Sir Matthew +Hale, the Earl of Bedford, William Penn, and Benjamin Franklin; with the +Lives of the Authors. New Edition. In small 8vo. with 9 Miniature +Portraits of the Writers, beautifully engraved on Steel, neatly bound, +5s.</p> + +<div class="blockquot"><p>“We cannot too strongly recommend this volume, as one of the best +that can possibly be selected, when a present that may prove really +useful is wished to be given to any young friend.”—<span class="smcap">Star.</span></p> + +<p>“We have met with no book of the same size containing so much +useful advice.”—<span class="smcap">New Times.</span></p></div> + +<p>LETTERS ON MATRIMONIAL HAPPINESS. Written by a Lady of Distinction to +her Relation shortly after her Marriage. Second Edition, 5s. 6d. neatly +bound.</p> + +<h3 class="sectionhead">FRUITS AND FLOWERS.</h3> + +<p>PHILLIPS’S COMPANION for the ORCHARD; an Historical and Botanical +Account of Fruits known in Great Britain, with Directions for their +Culture. By HENRY PHILLIPS, F. H. S. New Edition, enlarged with much +additional information, as well as Historical, Etymological, and +Botanical, Anecdotes, and comprising the most approved Methods of +Retarding and Ripening of Fruits, so as to ensure, in all seasons, the +enjoyment of those vegetable delicacies; new and curious Particulars of +the Pine Apple, &c. 8vo. 7s.</p> + +<div class="blockquot"><p>“We know of no class of readers which is not much obliged to Mr. +Phillips for this very useful and very entertaining publication. +For extent of information, utility, and most of the other good +qualities which can be desired in a production of its kind, it is +really deserving the warmest eulogy.”—<span class="smcap">Literary Gazette.</span></p></div> + +<p>PHILLIPS’S COMPANION for the KITCHEN GARDEN; a History of Vegetables +cultivated in Great Britain; comprising their Botanical, Medicinal, +Edible, and Chemical Qualities, Natural History, and Relation to Art, +Science, and Commerce. By HENRY PHILLIPS, F. H. S., Author of “The +Companion for the Orchard.” New Edition. In 2 vols, 8vo. 12s.</p> + +<div class="blockquot"><p>“In this work, the object of the author has been to render the +knowledge of Plants entertaining and useful, not only to Botanists, +but to those who have hitherto deemed it a difficult and +uninteresting science. He has endeavoured to ascertain of what +countries the vegetables now cultivated are natives, the earliest +accounts of their cultivation, and how far they have improved by +attention, or degenerated by neglect; also the various uses made of +them by the ancients, as well as the moderns, of different +countries.”—<span class="smcap">Introduction.</span></p></div> + +<p>THE FLORIST’S MANUAL; or, Rules for the Construction of a Gay Flower +Garden, with Directions for preventing the Depredations of Insects. To +which are added—1. A. Catalogue of Plants, with their colours, as they +appear in each season.—2. Observations on the Treatment and Growth of +Bulbous Plants; curious Facts respecting their Management; Directions +for the Culture of the Guernsey Lily, &c. &c. By the Authoress of +“Botanical Dialogues,” &c. New Edition, revised, and improved: small +8vo. with 6 coloured plates, 5s. 6d.</p> + +<hr class="declong" /> + +<p class="titlepage">HISTORY OF THE BRITISH NOBILITY.</p> + +<p class="hanging">Now ready, the <span class="smcap">Fourth Edition</span>, for 1832, in 2 vols. comprising the +recently created Peers and Baronets, and illustrated with upwards +of 1500 Engravings, among which is a fine Head of His Majesty, +after Sir Thomas Lawrence’s celebrated drawing,</p> + +<p>BURKE’S GENERAL and HERALDIC DICTIONARY of the PEERAGE and BARONETAGE of +the BRITISH EMPIRE</p> + +<div class="blockquot"><p>This New Edition of Mr. Burke’s popular work, in addition to comprising, +exclusively, the whole <span class="smcap">Hereditary Rank</span> of England, Ireland, and +Scotland, (exceeding <span class="smcap">Fifteen Hundred Families</span>,) has been so extended, as +to embrace almost every individual in the remotest degree allied to +those eminent houses; so that its collateral information is now +considerably more copious than that of any similar work hitherto +published. The <span class="smrom">LINES OF DESCENT</span> have likewise been greatly enlarged, and +numerous historical and biographical anecdotes, together with several +curious and rare papers, have been supplied. The Armorial Ensigns have +been re-engraved, on the new and improved plan of incorporation with the +letter-press, so that the existing state of each family, with its +lineage and arms, will be found together.</p></div> + + + +<hr class="chapbreak" /> + +<div class="tn"> +<p class="titlepage"><a name="trans_note" id="trans_note"></a><b>Transcriber’s Note</b></p> + + +<p class="noindent">The following typographical errors were corrected:</p> + +<table border="0" cellpadding="0" cellspacing="0" style="margin-left: 0;" summary="Typographical errors"> +<tr> + <td>Page</td> + <td>Error</td> + <td>Correction</td> +</tr> +<tr> + <td style="width: 10%;"><a href="#corr01">vii</a></td> + <td style="width: 40%;">—— ragout</td> + <td style="width: 40%;">——, ragout</td> +</tr> +<tr> + <td><a href="#corr02">x</a></td> + <td>a la paysanne</td> + <td>à la paysanne</td> +</tr> +<tr> + <td><a href="#corr03">18</a></td> + <td>Pistacio</td> + <td>Pistachio</td> +</tr> +<tr> + <td><a href="#corr04">30</a></td> + <td>cheeses (plain)</td> + <td>cheeses (plain),</td> +</tr> +<tr> + <td><a href="#corr05">47</a></td> + <td>large large leeks</td> + <td>large leeks</td> +</tr> +<tr> + <td><a href="#corr06">57</a></td> + <td>half: cayenne</td> + <td>half; cayenne</td> +</tr> +<tr> + <td><a href="#corr07">63</a></td> + <td>the blood</td> + <td>the blood.</td> +</tr> +<tr> + <td><a href="#corr08">76</a></td> + <td>litle pepper</td> + <td>little pepper</td> +</tr> +<tr> + <td><a href="#corr09">79</a></td> + <td>bread crum bs</td> + <td>bread crumbs</td> +</tr> +<tr> + <td><a href="#corr10">83</a></td> + <td>fine white white,</td> + <td>fine white,</td> +</tr> +<tr> + <td><a href="#corr11">85</a></td> + <td>the to pcrust</td> + <td>the top crust</td> +</tr> +<tr> + <td><a href="#corr12">89</a></td> + <td><i>Omelets</i></td> + <td><i>Omelets.</i></td> +</tr> +<tr> + <td><a href="#corr13">95</a></td> + <td>sprinkle a little flower</td> + <td>sprinkle a little flour</td> +</tr> +<tr> + <td><a href="#corr14">97</a></td> + <td>Jamiaca pepper</td> + <td>Jamaica pepper</td> +</tr> +<tr> + <td><a href="#corr15">99</a></td> + <td>add ketcheup</td> + <td>add ketchup</td> +</tr> +<tr> + <td><a href="#corr16">103</a></td> + <td>carrots, &c.</td> + <td>carrots, &c.;</td> +</tr> +<tr> + <td><a href="#corr17">120</a></td> + <td>ake it red</td> + <td>make it red</td> +</tr> +<tr> + <td><a href="#corr18">132</a></td> + <td>common basonful</td> + <td>common basinful</td> +</tr> +<tr> + <td><a href="#corr19">133</a></td> + <td>(common.)</td> + <td>(common).</td> +</tr> +<tr> + <td><a href="#corr20">134</a></td> + <td>souce</td> + <td>souse</td> +</tr> +<tr> + <td><a href="#corr21">135</a></td> + <td>chopped parlsey</td> + <td>chopped parsley</td> +</tr> +<tr> + <td><a href="#corr22">140</a></td> + <td>Game), a</td> + <td>Game) a</td> +</tr> +<tr> + <td><a href="#corr23">144</a></td> + <td>and squeze</td> + <td>and squeeze</td> +</tr> +<tr> + <td><a href="#corr24">166</a></td> + <td>a fow land</td> + <td>a fowl and</td> +</tr> +<tr> + <td><a href="#corr25">190</a></td> + <td>the crum</td> + <td>the crumb</td> +</tr> +<tr> + <td><a href="#corr26">196</a></td> + <td>A spoonful o</td> + <td>A spoonful of</td> +</tr> +<tr> + <td><a href="#corr27">196</a></td> + <td>piece of butter:</td> + <td>piece of butter;</td> +</tr> +<tr> + <td><a href="#corr28">206</a></td> + <td>three table-spooonfuls</td> + <td>three table-spoonfuls</td> +</tr> +<tr> + <td><a href="#corr29">216</a></td> + <td>ratifia flavour</td> + <td>ratafia flavour</td> +</tr> +<tr> + <td><a href="#corr30">238</a></td> + <td>One pour of flour</td> + <td>One pound of flour</td> +</tr> +<tr> + <td><a href="#corr31">248</a></td> + <td>become magotty</td> + <td>become maggoty</td> +</tr> +<tr> + <td><a href="#corr32">342</a></td> + <td>strain it ever</td> + <td>strain it over</td> +</tr> +<tr> + <td><a href="#corr33">357</a></td> + <td>four days:</td> + <td>four days;</td> +</tr> +<tr> + <td><a href="#corr34">366</a></td> + <td>head of garlick</td> + <td>head of garlic</td> +</tr> +<tr> + <td><a href="#corr35">389</a></td> + <td><i>Raisin Wine.</i> No. 3 (first instance)</td> + <td><i>Raisin Wine.</i> No. 2</td> +</tr> +</table> + +<p class="noindent">The following words were inconsitently spelled or hyphenated.</p> + +<ul class="ix"> + <li>a-la-mode / alamode</li> + <li>bay-leaf / bay leaf</li> + <li>bay-leaves / bay leaves</li> + <li>beef-steaks / beef steaks</li> + <li>beef-suet / beef suet</li> + <li>beet-root / beet root</li> + <li>bung-hole / bunghole</li> + <li>black-pepper / black pepper</li> + <li>bread-crumb / bread crumb</li> + <li>bread-crumbs / bread crumbs</li> + <li>Calf’s-head / Calf’s head</li> + <li>calf’s-head / calf’s head</li> + <li>cocks’-combs / cocks-combs</li> + <li>Cod’s-Head / Cod’s Head</li> + <li>curry-powder / curry powder</li> + <li>dessert-spoonful / dessert spoonful</li> + <li>Elder-berry / Elderberry</li> + <li>elder-flower / elder flower</li> + <li>eschalot / shalot</li> + <li>fire-side / fireside</li> + <li>force-meat / forcemeat</li> + <li>juniper-berries / juniper berries</li> + <li>laurel-leaf / laurel leaf</li> + <li>laurel-leaves / laurel leaves</li> + <li>lemon-peel / lemon peel</li> + <li>loaf-sugar / loaf sugar</li> + <li>lump-sugar / lump sugar</li> + <li>Macaroni / Maccaroni</li> + <li>maccaroons / macaroons</li> + <li>mackarel / mackerel</li> + <li>mushroom-powder / mushroom powder</li> + <li>mustard-seed / mustard seed</li> + <li>olive-oil / olive oil</li> + <li>orange-peel / orange peel</li> + <li>Orange-water / Orange Water</li> + <li>Pepper-pot / pepper pot</li> + <li>plum-pudding / plum pudding</li> + <li>Potage / Pottage</li> + <li>puff-paste / puff paste</li> + <li>rolling-pin / rollingpin</li> + <li>rump-steaks / rump steaks</li> + <li>sauce-boat / sauceboat</li> + <li>saw-dust / sawdust</li> + <li>scate / skate</li> + <li>Slip-cote / Slipcote</li> + <li>Souffle / Soufflé</li> + <li>sweet-herbs / sweet herbs / sweetherbs</li> + <li>table-spoonful / table spoonful</li> + <li>tea-spoonfuls / teaspoonfuls</li> + <li>wine-glass / wine glass</li> + <li>wine-glasses / wine glasses</li> + <li>wine-glassful / wine glassful</li> +</ul> +</div> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of The Lady's Own Cookery Book, and New +Dinner-Table Directory;, by Charlotte Campbell Bury + +*** END OF THIS PROJECT GUTENBERG EBOOK THE LADY'S OWN COOKERY BOOK *** + +***** This file should be named 29232-h.htm or 29232-h.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/9/2/3/29232/ + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This book was +produced from scanned images of public domain material +from the Google Print project.) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the 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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: The Lady's Own Cookery Book, and New Dinner-Table Directory; + In Which will Be Found a Large Collection of Original Receipts. 3rd ed. + +Author: Charlotte Campbell Bury + +Release Date: June 25, 2009 [EBook #29232] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE LADY'S OWN COOKERY BOOK *** + + + + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This book was +produced from scanned images of public domain material +from the Google Print project.) + + + + + +Transcriber's Note + +Obvious typographical errors have been corrected. A list of corrections +is found at the end of the text. Inconsistencies in spelling and +hyphenation have been maintained. A list of inconsistently spelled +and hyphenated words is found at the end of the text. + +Oe ligatures have been expanded. + + + + + THE + LADY'S + OWN COOKERY BOOK, + + AND NEW + + DINNER-TABLE DIRECTORY; + + IN WHICH WILL BE FOUND + A LARGE COLLECTION OF + ORIGINAL RECEIPTS, + + INCLUDING NOT ONLY + + THE RESULT OF THE AUTHORESS'S MANY YEARS OBSERVATION, + EXPERIENCE, AND RESEARCH, + + BUT ALSO THE + CONTRIBUTIONS + OF AN EXTENSIVE CIRCLE OF ACQUAINTANCE: + + ADAPTED TO THE USE OF + PERSONS LIVING IN THE HIGHEST STYLE, + + AS WELL AS THOSE OF + MODERATE FORTUNE. + + Third Edition. + + LONDON: + PUBLISHED FOR HENRY COLBURN. + 1844. + + + + +PREFACE. + + +The Receipts composing the Volume here submitted to the Public have been +collected under peculiarly favourable circumstances by a Lady of +distinction, whose productions in the lighter department of literature +entitle her to a place among the most successful writers of the present +day. Moving in the first circles of rank and fashion, her associations +have qualified her to furnish directions adapted to the manners and +taste of the most refined Luxury; whilst long and attentive observation, +and the communications of an extensive acquaintance, have enabled her +equally to accommodate them to the use of persons of less ample means +and of simpler and more economical habits. + +When the task of arranging the mass of materials thus accumulated +devolved upon the Editor, it became his study to give to them such a +form as should be most convenient for constant reference. A glance at +the "Contents," which might with equal propriety be denominated an +Index, will, he flatters himself, convince the reader that this object +has been accomplished. It will there be seen that the Receipts, upwards +of SIXTEEN HUNDRED in number, are classed under Eleven distinct Heads, +each of which is arranged in alphabetical order--a method which confers +on this Volume a decided advantage over every other work of the kind, +inasmuch as it affords all the facilities of a Dictionary, without being +liable to the unpleasant intermixture of heterogeneous matters which +cannot be avoided in that form of arrangement. + +The intimate connexion between the Science of Cookery and the Science of +Health, the sympathies subsisting between every part of the system and +the stomach, and the absolute necessity of strict attention not less to +the manner of preparing the alimentary substances offered to that organ +than to their quality and quantity, have been of late years so +repeatedly and so forcibly urged by professional pens, that there needs +no argument here to prove the utility of a safe Guide and Director in so +important a department of domestic economy as that which is the subject +of this Volume. In many more cases, indeed, than the uninitiated would +imagine, is the healthy tone of the stomach dependent on the proper +preparation of the food, the healthy tone of the body in general on that +of the stomach, and the healthy tone of the mind on that of the body: +consequently the first of these conditions ought to command the +vigilance and solicitude of all who are desirous of securing the true +enjoyment of life--the _mens sana in corpore sano_. + +The professed Cook may perhaps be disposed to form a mean estimate of +these pages, because few, or no learned, or technical, terms are +employed in them; but this circumstance, so far from operating to the +disparagement of the work, must prove a strong recommendation to the +Public in general. The chief aim, in fact, of the noble Authoress has +been to furnish such plain directions, in every branch of the culinary +art, as shall be really useful to English masters and English servants, +and to the humble but earnest practitioner. Let those who may desire to +put this collection of receipts to the test only give them a fair trial, +neither trusting to conceited servants, who, despising all other +methods, obstinately adhere to their own, and then lay the blame of +failure upon the directions; nor committing their execution to careless +ones, who neglect the means prescribed for success, either in regard to +time, quantities, or cleanliness; and the result will not fail to afford +satisfactory evidence of their pleasant qualities and practical +utility. + + + + +CONTENTS. + + + PAGE + GENERAL DIRECTIONS 3 + + CATALOGUE OF THINGS IN SEASON--Fish--Game and + Poultry--Fruit--Roots and Vegetables 5 + GENERAL RULES FOR A GOOD DINNER 13 + Dinner for Fourteen or Sixteen 14 + ---- ---- Twelve or Fourteen 19 + ---- ---- Ten or Twelve 23 + ---- ---- Eight 26 + ---- ---- Six 29 + ---- ---- Four 32 + + + SOUPS. + + Almond 33 + Asparagus ib. + Calf's-head 34 + Carrot ib. + Clear ib. + ---- herb 35 + Cod's-head ib. + Crawfish ib. + ----, or lobster ib. + Curry, or Mulligatawny 36 + Eel ib. + Fish ib. + French ib. + Friar's chicken 37 + Giblet ib. + Gravy 38 + Hare ib. + Hessian 39 + Mock-turtle ib. + Mulligatawny 41 + Onion 42 + Ox-head 43 + Green pea ib. + Winter pea 44 + Pea 45 + Portable 46 + Potato ib. + Rabbit ib. + Root ib. + Scotch leek 47 + Soup, to brown or colour ib. + Soups and brown sauces, seasoning for ib. + Soups ib. + ---- without meat 48 + ---- for the poor 49 + ---- and bouilli ib. + Soupe a-la-reine ib. + ---- maigre 50 + ---- Sante 51 + Spanish ib. + Turnip 52 + Veal ib. + Vegetable ib. + Vermicelli 53 + West India, or pepper-pot ib. + White 54 + + + BROTHS. + + Broth for the poor 57 + ---- ---- ---- sick ib. + Barley 58 + Chervil ib. + Hodge-podge ib. + Leek porridge ib. + Madame de Maillet's ib. + Mutton 59 + Pork ib. + Pottage ib. + Scotch pottage ib. + Scotch 60 + Turnip ib. + Veal ib. + + + FISH. + + Carp and tench 63 + ----, to stew ib. + Cod, to stew 64 + ----, ragout of ib. + ----, head, to boil ib. + Crab, to dress 64 + ---- or lobster, to butter ib. + ---- ---- ----, to stew 65 + Crawfish, to make red ib. + Eels, to broil whole ib. + ----, to collar 65 + ----, to fry 66 + ----, to pot ib. + ----, to pickle ib. + ----, to roast ib. + ----, to spitchcock ib. + ----, to stew 67 + Fish, to recover when tainted ib. + ----, in general, to dress 68 + ----, to dress in sauce ib. + ----, hashed in paste ib. + ----, to cavietch ib. + Gudgeon ib. + Haddock, to bake ib. + ---- pudding 69 + Herring ib. + Lampreys to pot ib. + Lobsters, to butter 70 + ----, to fricassee ib. + ----, to hash ib. + ----, to pot 71 + ----, to stew ib. + ---- curry powder ib. + ---- pates ib. + ---- salad 72 + Mackarel a la maitre d'hotel ib. + ----, to boil ib. + ----, to broil ib. + ----, to collar ib. + ----, to fry ib. + ----, to pickle ib. + ----, to pot ib. + ----, to souse 73 + ---- pie ib. + Mullet, to boil ib. + ----, to broil ib. + ----, to fry ib. + Oysters, to stew ib. + ----, ragout 74 + ----, to pickle ib. + ---- pates ib. + Oyster loaves 75 + ---- pie ib. + Perch, to fricassee 76 + Pike, to dress ib. + ----, stuffed, to boil ib. + ----, to boil a-la-Francaise ib. + ----, to broil ib. + ----, in Court Bouillon 77 + ----, fricandeau ib. + ----, German way of dressing ib. + ----, to pot ib. + ----, to roast 78 + ----, au souvenir ib. + ----, a la Tatare ib. + Salmon, to dress ib. + ----, en caisses ib. + ----, a la poele 79 + Scallops ib. + Shrimps, to pot ib. + Smelts, to fry ib. + ----, to pickle ib. + ----, to pot 80 + Soles, to boil ib. + ----, to boil a-la-Francaise ib. + ----, to stew ib. + Water Souchi ib. + Sprats, to bake 81 + Sturgeon, to roast ib. + Turbot, to dress ib. + ----, plain boiled 82 + ----, to boil ib. + ----, to boil in gravy ib. + ----, to boil in Court Bouillon with capers ib. + ----, to fry 83 + ---- or barbel, glazed ib. + ----, en gras ib. + ----, or barbel, en maigre ib. + Turtle, to dress 84 + Whiting, to dry ib. + + + MADE DISHES. + + Asparagus forced in French rolls 85 + Eggs, to dress ib. + ----, buttered ib. + ----, Scotch 86 + ----, for second course ib. + ----, to fry as round as balls ib. + ----, fricassee of ib. + ----, a la creme ib. + Ham, essence of 87 + Maccaroni in a mould of pie-crust ib. + ---- ib. + Omelets 89 + ----, asparagus 90 + ----, French ib. + Ragout for made dishes ib. + Trouhindella ib. + + + MEATS AND VEGETABLES. + + Artichokes, to fricassee 91 + Bacon, to cure ib. + Barbicue ib. + Beef, alamode 92 + ---- ---- in the French manner ib. + ----, rump, with onions 93 + ----, rump, to bake ib. + ----, rump, cardinal fashion ib. + ----, sausage fashion 94 + ----, ribs and sirloin ib. + ----, ribs, en papillotes ib. + ----, brisket, stewed German fashion 95 + ----, to bake ib. + ----, bouilli ib. + ----, relishing 96 + ----, to stew ib. + ----, cold, to dress 97 + ----, cold boiled, to dress ib. + ----, cold, to pot ib. + ---- steaks, to broil ib. + ---- ---- and oysters 98 + ---- (rump steaks) broiled, with onion gravy ib. + ---- steaks, to stew 98 + ---- olives 99 + ----, pickle for ib. + ----, to salt ib. + ----, to dry 100 + ----, hung ib. + ----, for scraping 101 + ----, Italian ib. + ----, red ib. + ----, collar of 102 + Bisquet, to make ib. + Boar's-head, to dress whole 103 + Brawn, to keep ib. + Hog's-head, like brawn ib. + Mock-brawn ib. + Cabbage, farced 104 + Calf's-head ib. + ----, like turtle ib. + ----, to hash 105 + ----, fricassee 106 + ----, to pickle ib. + ---- liver 107 + Cauliflowers with white sauce ib. + Celery, to stew ib. + ---- a-la-creme ib. + Collops, Scotch ib. + ----, brown Scotch 108 + ----, white ib. + ----, to mince 109 + ---- of cold beef ib. + Cucumbers, to stew ib. + Curry-powder ib. + ----, Indian 110 + Farcie 112 + Forcemeat ib. + Fricandeau 113 + Ham, to cure ib. + ----, Westphalia, to cure 117 + ----, English, to make like Westphalia 119 + ----, green 120 + ----, to prepare for dressing without soaking ib. + ----, to dress ib. + ----, to roast 121 + ----, entree of ib. + ----, toasts ib. + ---- and chicken, to pot ib. + Herb sandwiches 122 + Hog's puddings, black ib. + ---- ----, white ib. + Kabob, an Indian ragout 123 + Lamb, leg, to boil 124 + ---- ----, with forcemeat ib. + ----, shoulder of, grilled ib. + ----, to ragout ib. + ----, to fricassee ib. + Meat, miscellaneous directions respecting 125 + ----, general rules for roasting and boiling ib. + ----, half roasted or under done ib. + Mustard to make 126 + Mutton, chine, to roast ib. + ---- chops, to stew ib. + ---- cutlets ib. + ---- ----, with onion sauce ib. + ---- hams, to make 127 + ----, haricot 127 + ----, leg ib. + ----, leg, in the French fashion ib. + ----, or beef, leg, to hash 128 + ----, loin, to stew ib. + ----, neck, to roast ib. + ----, neck, to boil ib. + ----, neck, to fry 129 + ----, saddle, and kidneys ib. + ----, shoulder, to roast in blood ib. + ----, shoulder or leg, with oysters ib. + ----, roasted, with stewed cucumbers ib. + ----, to eat like venison 130 + ----, in epigram ib. + Mushrooms to stew brown ib. + Newmarket John ib. + Ox-cheek to stew ib. + Ox-tail ragout 131 + Peas to stew ib. + ----, green, to keep till Christmas 132 + Pickle, red, for any meat ib. + Pie, beef-steak ib. + ----, calf's-head ib. + ----, mutton or grass-lamb ib. + ----, veal 133 + ----, veal and ham ib. + ----, veal olive ib. + ----, beef olive ib. + Pig, to barbicue ib. + ----, to collar ib. + ----, to collar in colours 134 + ----, to pickle or souse ib. + ----, to roast ib. + ----, to dress lamb-fashion ib. + Pigs'-feet and ears, fricassee of 135 + ---- ---- ---- ----, ragout of ib. + Pig's-head, to roll ib. + Pilaw, an Indian dish ib. + Pork, to collar 136 + ----, to pickle ib. + ----, chine, to stuff or roast ib. + ---- cutlets 137 + ----, gammon, to roast ib. + ----, leg, to broil ib. + ----, spring, to roast ib. + Potatoes, to boil ib. + ----, to bake 138 + Potato balls ib. + Potatoes, croquets of ib. + ----, to fry ib. + ----, to mash 139 + ----, French way of cooking ib. + ----, a-la-maitre d'hotel ib. + Rice to boil ib. + Rissoles ib. + Rice 140 + Robinson, to make a 141 + Salad, to dress ib. + Sausages, Bologna ib. + ----, English ib. + ----, Oxford 142 + ----, for Scotch collops ib. + ----, veal ib. + ----, without skins 143 + Spinach, the best mode of dressing ib. + ----, to stew ib. + Sweetbreads, ragout of 144 + Savoury toasts, to relish wine 144 + Tomato, to eat with roast meat 145 + Tongues, to cure ib. + ----, to smoke 146 + ----, to bake ib. + ----, to boil ib. + ----, to pot ib. + ---- and udder to roast 147 + ----, sheep's, or any other, with oysters ib. + Tripe, to dress ib. + ----, to fricassee ib. + Truffles and morels, to stew ib. + Veal, to boil 148 + ----, to collar ib. + ----, to roast ib. + ----, roasted, ragout of ib. + ----, to stew 149 + ----, with rice, to stew ib. + ----, served in paper ib. + ----, bombarded ib. + ---- balls 150 + ----, breast ib. + ----, breast, with cabbage and bacon ib. + ----, breast, en fricandeau ib. + ----, breast, glazed brown ib. + ----, breast, stewed with peas 151 + ----, breast, ragout ib. + ---- collops, with oysters 151 + ---- collops, with white sauce 152 + ---- cutlets, to dress ib. + ---- cutlets, larded ib. + ----, fillet, to farce or roast ib. + ----, fillet, to boil 153 + ----, half a fillet, to stew ib. + ----, knuckle, white ib. + ----, knuckle, ragout ib. + ----, leg, and bacon, to boil 154 + ----, loin, to roast ib. + ----, loin, to roast with herbs ib. + ----, loin, fricassee of ib. + ----, loin, bechamel 155 + ----, neck, stewed with celery ib. + ---- olives ib. + ---- rumps 156 + ----, shoulder, to stew ib. + ---- steaks ib. + ---- sweetbreads, to fry ib. + ---- sweetbreads, to roast 157 + Vegetables, to stew ib. + Venison, haunch, to roast ib. + ----, to boil ib. + ----, haunch, to broil 158 + ----, to recover when tainted ib. + ----, red deer, to pot ib. + ----, excellent substitute for ib. + Water-cresses, to stew 159 + + + POULTRY. + + Chicken, to make white 161 + ----, to fricassee ib. + ----, white fricassee of 162 + ----, or fowl, cream of 163 + ----, to fry ib. + ----, to heat ib. + ----, dressed with peas ib. + ---- and ham, ragout of ib. + ----, or ham and veal pates 164 + Duck, to boil ib. + ----, to boil a-la-Francaise ib. + ----, a-la-braise ib. + ----, to hash 165 + ----, to stew with cucumbers ib. + ----, to stew with peas ib. + Fowls, to fatten in a fortnight ib. + ----, to make tender ib. + ----, to roast with anchovies ib. + ----, with rice, called pilaw ib. + ----, to hash 166 + ----, to stew ib. + Goose, to stuff ib. + ----, liver of, to dress ib. + Pigeons, to boil ib. + ----, to broil 167 + Pigeons, to jug 167 + ----, to pot ib. + ----, to stew ib. + ----, biscuit of 168 + ----, en compote ib. + ----, a la crapaudine 169 + ----, in disguise ib. + ----, in fricandeau ib. + ----, aux poires 170 + ----, pompeton of ib. + ----, au soleil ib. + ----, a la Tatare, with cold sauce 171 + ----, surtout of ib. + Poultry, tainted, to preserve ib. + Pullets, with oysters ib. + ----, to bone and farce 172 + Rabbits, to boil ib. + ----, to boil with onions ib. + ----, brown fricassee of ib. + ----, white fricassee of ib. + Turkey, to boil 173 + ---- with oysters ib. + ---- a la daube ib. + ----, roasted, delicate gravy for 174 + ---- or veal stuffing ib. + + + GAME. + + Hare, to dress 175 + ----, to roast ib. + ----, to hash 176 + ----, to jug ib. + ----, to mince 177 + ----, to stew ib. + ---- stuffing ib. + Partridge, to boil 177 + ----, to roast ib. + ----, a la paysanne ib. + ----, a la Polonaise ib. + ----, a la russe 178 + ----, rolled ib. + ----, stewed ib. + ----, salme of ib. + ----, to pot 179 + ---- pie ib. + Pheasant, to boil ib. + ----, with white sauce 180 + ----, a la braise ib. + ----, a l'Italienne ib. + Pheasant, pure of 181 + Widgeon, to dress ib. + Wild-duck, to roast ib. + Woodcocks and snipes, to roast ib. + ----, a la Francaise ib. + ----, to pot ib. + + + SAUCES. + + Anchovy, essence of 183 + ---- pickle ib. + ---- sauce ib. + ----, to recover ib. + Bacchanalian sauce 184 + Bechamel ib. + Beef bouilli, sauce for ib. + ---- a la russe, sauce for 185 + Bread sauce ib. + ---- ---- for pig ib. + Browning for made dishes ib. + Butter, to burn 186 + ----, to clarify ib. + ----, plain melted ib. + ----, to thicken for peas ib. + Caper sauce 187 + Carp sauce ib. + ----, light brown sauce for ib. + ---- and tench, sauce for ib. + ----, white sauce for ib. + ----, or tench, Dutch sauce for 188 + ---- sauce for fish ib. + Cavechi, an Indian pickle ib. + Celery sauce, white 189 + ---- ----, brown ib. + Chickens, boiled, sauce for ib. + ---- or game, sauce for ib. + ----, white sauce for ib. + Consomme ib. + Cream sauce for white dishes 190 + Cullis, to thicken sauces ib. + ----, brown ib. + ----, a la reine ib. + ----, turkey 191 + ---- of veal, or other meat ib. + Dandy sauce, for all sorts of poultry and game ib. + Devonshire sauce 192 + Ducks, sauce for ib. + Dutch sauce ib. + ---- sauce for fish ib. + ---- sauce for meat or fish ib. + ---- sauce for trout 193 + Egg sauce ib. + Exquisite, the ib. + Fish sauce ib. + ---- sauce, excellent white 196 + ----, white sauce for, with capers and anchovies ib. + ----, stock ib. + Forcemeat balls for sauces ib. + Fowls, white sauce for 197 + ---- of all kinds, or roasted mutton, sauce for ib. + General sauce 198 + Genoese sauce, for stewed fish ib. + German sauce 198 + Gravy, beef ib. + ---- beef, to keep 199 + ----, brown ib. + Green sauce, for green geese or ducklings ib. + Ham sauce 200 + Hare or venison sauce ib. + Harvey's sauce ib. + Hashes or fish, sauce for ib. + ----, white, or chickens, sauce for ib. + Horseradish sauce ib. + Italian sauce 201 + Ketchup ib. + Lemon sauce ib. + Liver sauce for boiled fowls ib. + Lobster sauce ib. + Marchioness's sauce 202 + Meat jelly for sauces ib. + Mixed sauce ib. + Mushroom ketchup 203 + ---- sauce 204 + Mutton, roasted, sauce for ib. + Onion sauce ib. + ---- ----, brown ib. + Oyster sauce ib. + Pepper-pot ib. + Pike sauce 205 + Piquante, sauce ib. + Poivrade sauce 206 + Poor man's sauce ib. + Quin's fish sauce ib. + Ragout sauce ib. + Ravigotte, sauce ib. + ---- ----, a la bourgeoise ib. + Relishing sauce 207 + Remoulade, sauce ib. + Rice sauce 208 + Richmond sauce ib. + Roast meat, sauce for ib. + Robert, sauce ib. + Salad sauce ib. + Shalot sauce 209 + Spanish sauce ib. + Steaks, sauce for ib. + Sultana sauce ib. + Tomato ketchup ib. + ---- sauce 210 + Turkey, savoury jelly for ib. + ---- or chicken sauce 211 + ---- or fowl, boiled, sauce for ib. + Venison sauce ib. + ---- ----, sweet ib. + Walnut ketchup ib. + White sauce 213 + ---- wine sweet sauce ib. + + + CONFECTIONARY. + + Almacks 215 + Almond butter ib. + ---- cheesecakes ib. + ---- cream 216 + ---- paste ib. + ---- puffs 217 + Angelica, to candy ib. + Apples, to do ib. + ----, (pippins) to candy ib. + ----, (pippins) to dry ib. + ----, to preserve green 218 + ----, (golden pippins) to preserve ib. + ----, (crabs) to preserve ib. + ----, (Siberian crabs) to preserve, transparent ib. + ----, (golden pippins) to stew ib. + ----, cheese 219 + ----, conserve of ib. + ----, demandon ib. + ----, fraise ib. + ----, fritters 220 + ----, jelly ib. + ----, (crab) jam or jelly 221 + ----, (pippin or codling) jelly ib. + ---- and pears, to dry ib. + Apricots in brandy 222 + ---- chips ib. + ---- burnt cream ib. + ----, to dry ib. + ----, jam 223 + ---- and plum jam ib. + ---- paste ib. + ----, to preserve ib. + ----, to preserve whole 224 + ----, to preserve in jelly ib. + Bances, French ib. + Barberries, to preserve 225 + Biscuits ib. + ----, Dutch ib. + ----, ginger 226 + ----, lemon ib. + ----, ratafia ib. + ----, table ib. + Blancmange ib. + ----, Dutch 227 + Bread ib. + ----, diet ib. + ----, potato 228 + ----, rice ib. + ----, rye ib. + ----, Scotch, short ib. + Loaves, buttered ib. + Loaf, egg 229 + Buns ib. + ----, Bath 230 + ----, plain ib. + Butter, to make without churning ib. + ----, black ib. + ----, Spanish 231 + Cake ib. + ----, excellent ib. + ----, great ib. + ----, light ib. + ----, nice ib. + ----, plain 232 + ----, very rich 232 + ----, without butter ib. + ----, almond ib. + ----, almond, clear 233 + ----, apple 234 + ----, apricot clear ib. + ----, biscuit ib. + ----, bread ib. + ----, breakfast 235 + ----, breakfast, excellent ib. + ----, breakfast, Bath ib. + ----, butter ib. + ----, caraway 236 + ----, caraway, small 237 + ----, cocoa-nut ib. + ----, currant, clear ib. + ----, egg ib. + ----, enamelled ib. + ----, Epsom ib. + ----, ginger 238 + ----, ginger, or hunting ib. + ----, gooseberry, clear ib. + ----, Jersey ib. + ----, Jersey merveilles ib. + ----, London wigs 239 + ----, onion ib. + ----, orange ib. + ----, orange clove ib. + ----, orange-flower 240 + ----, plum ib. + ----, plum, clear ib. + ----, Portugal ib. + ----, potato ib. + ----, pound ib. + ----, pound davy 242 + ----, quince, clear ib. + ----, ratafia ib. + ----, rice ib. + ----, rock 243 + ----, royal ib. + ----, Savoy or sponge ib. + ----, seed ib. + ----, Shrewsbury 244 + ----, sponge 245 + ----, sugar ib. + ----, sugar, little ib. + ----, sweet ib. + ----, tea ib. + ----, tea, dry 246 + ----, thousand ib. + ----, Tunbridge ib. + ----, veal ib. + ----, Yorkshire 247 + Calves'-foot jelly ib. + Cheese, to make ib. + ----, the best in the world 248 + ----, to stew 249 + ----, cream ib. + ----, cream, Princess Amelia's ib. + ----, cream, Irish ib. + ----, rush 250 + ----, winter cream ib. + ----, cream, to make without cream ib. + ----, damson ib. + ----, French 251 + ----, Italian ib. + ----, lemon ib. + Cheesecakes ib. + ----, almond 253 + ----, cocoa-nut ib. + ----, cream ib. + ----, curd 254 + ----, lemon ib. + ----, orange ib. + ----, Scotch ib. + Cherries, to preserve 255 + ----, to preserve (Morella) ib. + ----, brandy 256 + ----, to dry ib. + ----, dried, liquor for ib. + Cherry jam 257 + Cocoa jam ib. + Cocoa-nut candy ib. + Coffee, to roast ib. + ----, to make the foreign way ib. + Cream, to make rise in cold weather 258 + ----, to fry ib. + ----, and curd, artificial ib. + ----, of rice 259 + ----, almond ib. + ----, barley ib. + ----, French barley ib. + ----, chocolate 260 + ----, citron ib. + ----, clotted ib. + ----, coffee ib. + ----, eringo ib. + ----, fruit 261 + ----, preserved fruit ib. + ----, Italian ib. + ----, lemon ib. + ----, lemon, without cream 262 + ----, lemon, frothed ib. + ----, orange ib. + ----, orange, frothed 263 + ----, Imperial, orange ib. + ----, pistachio ib. + ----, raspberry ib. + ----, ratafia ib. + ----, rice ib. + ----, runnet whey 264 + ----, snow ib. + ----, strawberry ib. + ----, sweetmeat ib. + ----, whipt ib. + Cucumbers, to preserve green ib. + Curd, cream 265 + ----, lemon ib. + ----, Paris ib. + Currants, to bottle ib. + ----, or barberries, to dry 266 + ----, to ice ib. + ----, white, to preserve ib. + Currant jam 267 + ----, jelly, black or red ib. + ----, juice ib. + ----, paste 268 + Custard ib. + ----, almond 269 + Damsons, to bottle ib. + ----, to dry ib. + ----, to preserve without sugar 269 + Dripping, to clarify for crust ib. + Dumplings ib. + ----, currant 270 + ----, drop ib. + ----, kitchen hard ib. + ----, yest ib. + Eggs 271 + ----, whites of ib. + Figs, to dry ib. + Flowers, small, to candy ib. + ----, in sprigs, to candy 272 + Flummery, Dutch ib. + ----, hartshorn ib. + Fondues 273 + Fritters, Yorkshire ib. + Fruit, to preserve ib. + ----, to preserve green ib. + ----, of all sorts, to scald ib. + Gingerbread 274 + ----, thick 275 + ----, cakes or nuts ib. + Gooseberries, to bottle ib. + ----, in jelly ib. + ----, to preserve 276 + ----, paste of 277 + Grapes, to dry ib. + ----, to preserve ib. + Greengages, to preserve ib. + Hartshorn jelly 278 + Hedgehog ib. + Ice and cream ib. + ----, lemon 279 + Iceing for cakes ib. + Jaunemange ib. + Jelly, coloured ib. + ----, Gloucester 280 + ----, lemon ib. + ----, nourishing ib. + ----, orange ib. + ----, restorative 281 + ----, strawberry ib. + ----, wine ib. + Lemons or Seville oranges, to preserve 282 + Lemon caudle ib. + ---- or chocolate drops ib. + ---- puffs 283 + ---- tart ib. + ----, solid ib. + ----, syrup of ib. + Macaroons ib. + Marmalade, citron ib. + ----, cherry 284 + ----, orange ib. + ----, Scotch, orange 285 + ----, red quince ib. + ----, white quince 286 + Marchpane ib. + Marrow pasties 287 + Melons or cucumbers, to preserve ib. + Melon compote ib. + Mince-meat ib. + ---- without meat 288 + ----, lemon 289 + Mirangles ib. + Moss ib. + Muffins 290 + Oranges, to preserve ib. + ----, Seville, to preserve 291 + Orange butter ib. + ----, candied ib. + ---- cream ib. + ---- jelly 292 + ---- paste ib. + ---- puffs ib. + ---- sponge 293 + ---- and lemon syrup ib. + Oranges for a tart ib. + Orange tart ib. + Panada 294 + Pancakes ib. + ----, French 295 + ----, Grillon's ib. + ----, quire of paper ib. + ----, rice ib. + Paste ib. + ----, for baking or frying ib. + ----, for pies 296 + ----, for raised pies ib. + ----, for tarts ib. + ----, for tarts in pans ib. + ----, for small tartlets ib. + ----, potato ib. + ----, rice 297 + ----, royal ib. + ----, short or puff ib. + ----, short ib. + ----, short, with suet 298 + ----, sugar ib. + Peaches, to preserve in brandy ib. + Pears, to pot 299 + ----, to stew 300 + Pie, chicken ib. + ----, giblet ib. + ----, common goose ib. + ----, rich goose ib. + ----, ham and chicken ib. + ----, hare 301 + ----, lumber ib. + ----, olive ib. + ----, partridge ib. + ----, rich pigeon 302 + ----, high veal ib. + ----, vegetable ib. + ----, Yorkshire Christmas ib. + Pineapple, to preserve in slices ib. + ---- chips 303 + Plums, to dry green ib. + ----, green, jam of ib. + ----, great white, to preserve 304 + Posset ib. + ----, sack ib. + ----, sack, without milk ib. + ----, sack, or jelly 305 + Puffs ib. + ----, cheese ib. + ----, chocolate ib. + ----, German ib. + ----, Spanish 306 + Pudding ib. + ----, good ib. + ----, very good ib. + ----, excellent 307 + ----, plain ib. + ----, scalded 307 + ----, sweet ib. + ----, all three ib. + ----, almond ib. + ----, amber 308 + ----, Princess Amelia's ib. + ----, apple-mignon ib. + ----, apple ib. + ----, arrow-root 309 + ----, pearl barley ib. + ----, batter ib. + ----, plain batter ib. + ----, Norfolk batter 310 + ----, green bean ib. + ----, beef-steak ib. + ----, bread ib. + ----, bread, rich 311 + ----, bread and butter ib. + ----, raisin-bread ib. + ----, buttermilk ib. + ----, carrot ib. + ----, Charlotte 312 + ----, cheese ib. + ----, citron ib. + ----, cocoa-nut ib. + ----, college 313 + ----, new college ib. + ----, cottage 314 + ----, currant ib. + ----, custard ib. + ----, fish 315 + ----, French ib. + ----, gooseberry ib. + ----, hunters' 316 + ----, jug ib. + ----, lemon ib. + ----, small lemon ib. + ----, maccaroni ib. + ----, marrow ib. + ----, Nottingham 317 + ----, oatmeal ib. + ----, orange ib. + ----, paradise 318 + ----, pith 319 + ----, plum ib. + ----, plum, rich 320 + ----, potato ib. + ----, Pottinger's 321 + ----, prune ib. + ----, quaking ib. + ----, ratafia 322 + ----, rice ib. + ----, plain rice ib. + ----, ground rice 323 + ----, rice, hunting ib. + ----, kitchen rice ib. + ----, rice plum ib. + ----, small rice ib. + ----, Swedish rice ib. + ----, rice white pot 324 + ----, sago ib. + ----, spoonful ib. + ----, plain suet ib. + ----, tansy ib. + ----, tapioca 325 + ----, neat's tongue ib. + Quatre fruits ib. + Quinces, to preserve ib. + Ramaquins 326 + Raspberries, to preserve 327 + ----, to preserve in currant jelly ib. + ----, jam 328 + ----, paste ib. + Rice crust, apple tart with 329 + Rolls ib. + ----, excellent ib. + ----, little 330 + ----, breakfast ib. + ----, Brentford ib. + ----, Dutch ib. + ----, French 331 + ----, Milton 332 + Runnet ib. + Rusks ib. + ----, and tops and bottoms ib. + Sally Lunn 333 + Slipcote ib. + Souffle ib. + ---- of apples and rice ib. + Strawberries, to preserve for eating with cream 334 + Strawberries, to preserve in currant jelly 334 + ----, to preserve in gooseberry jelly 335 + ----, jam ib. + Sugar, to clarify ib. + Syllabub 336 + ----, everlasting ib. + ----, solid ib. + ----, whipt ib. + Taffy 337 + Trifle ib. + Trotter jelly ib. + Veal and ham pates ib. + Venison pasty 338 + Vol-au-vent ib. + Wafers ib. + ----, sugar ib. + Walnuts, to preserve ib. + ----, white ib. + Whey, mustard ib. + Yest ib. + ----, excellent 340 + ----, potato ib. + + +PICKLES. + + General Directions 341 + Almonds, green ib. + Artichokes ib. + ----, to boil in winter ib. + Asparagus 342 + Barberries ib. + Beet-root ib. + ---- and turnips 343 + Cabbage ib. + ----, red ib. + Capers 344 + Capsicum ib. + Cauliflower ib. + Clove gilliflower, or any other flower, for salads ib. + Codlings ib. + Cucumbers 345 + ----, large, mango of 346 + ----, sliced ib. + ----, stuffed ib. + ----, to preserve 347 + French beans 348 + Herrings, to marinate 349 + ----, red, trout fashion ib. + India pickle, called Picolili ib. + Lemons 350 + ----, or oranges 352 + Mango cossundria 353 + Melons ib. + ----, to imitate mangoes ib. + ----, or cucumbers, as mangoes ib. + Mushrooms 354 + ----, brown 356 + ----, to dry ib. + ----, liquor and powder ib. + Mustard pickle ib. + Nasturtiums 357 + Onions ib. + ----, Spanish, mango of 358 + Orange and lemon-peel ib. + Oysters ib. + Peaches, mango of 359 + Purslain, samphire, broom-buds, &c. 360 + Quinces ib. + Radish pods ib. + Salmon 361 + ----, to marinate 362 + Samphire ib. + Smelts ib. + Suckers ib. + Vinegar, for pickling ib. + ----, camp 363 + ----, Chili ib. + ----, elder-flower ib. + ----, garlic 364 + ----, gooseberry ib. + ----, plague or four thieves' 365 + ----, raisin ib. + ----, raspberry ib. + Walnuts, black 366 + ----, green 367 + ----, ketchup of ib. + + +WINES, CORDIALS, LIQUEURS, &c. + + Ale, to drink in a week 369 + ----, very rare ib. + ----, orange ib. + Aqua mirabilis 370 + Bitters ib. + Cherry brandy ib. + Cherry water, cordial ib. + Cordial, very fine 371 + Cup ib. + Elder-flower water ib. + Elder-berry syrup ib. + Ginger beer 372 + Imperial 373 + Lemonade ib. + ----, clarified 374 + ----, milk ib. + ----, transparent ib. + Lemon water ib. + Mead ib. + Mithridate brandy 375 + Nonpareil ib. + Noyau 376 + Orange juice ib. + Oranges, or lemons, spirit of ib. + Orange-water, cordial ib. + Orgeat ib. + Punch, excellent 377 + ----, milk ib. + ----, Norfolk ib. + ----, Roman 378 + Raspberry liqueur ib. + ---- vinegar ib. + Ratafia brandy ib. + Shrub 379 + ----, currant ib. + Spruce beer ib. + Wine, bittany 379 + ----, champagne, sham 380 + ----, cherry ib. + ----, cowslip ib. + ----, currant 381 + ----, currant, or elder 382 + ----, currant, black ib. + ----, currant, red ib. + ----, currant, red or white ib. + ----, damson 383 + ----, elder ib. + ----, elder flower 385 + ----, frontiniac, sham ib. + ----, mixed fruit ib. + ----, ginger ib. + ----, gooseberry 386 + ----, grape 387 + ----, lemon 388 + ----, madeira, sham ib. + ----, orange ib. + ----, port, sham 389 + ----, raisin ib. + + + + + THE + LADY'S OWN COOKERY BOOK. + + + + +GENERAL DIRECTIONS. + + +The following directions may appear trite and common, but it is of the +greatest consequence that they be strictly observed: + +Attend to minute cleanliness. Never wipe a dish, bowl, or pan, with a +half dirty napkin, or give the vessel a mere rinse in water and think +that it is then fit for use. See that it be dried and pure from all +smell before you put in any ingredient. + +Never use the hands when it is possible to avoid it; and, when you do, +have a clean basin of water to dip them in, and wipe them thoroughly +several times while at work, as in mixing dough, &c. + +Use silver or wooden spoons; the latter are best for all confectionery +and puddings. Take care that the various spoons, skewers, and knives, be +not used promiscuously for cookery and confectionery, or even for +different dishes of the same sort. + +If an onion is cut with any knife, or lies near any article of kitchen +use, that article is not fit for service till it has been duly scoured +and laid in the open air. The same remark applies to very many strong +kitchen herbs. This point is scarcely ever enough attended to. + +In measuring quantities, be extremely exact, having always some +particular vessel set apart for each ingredient (best of earthenware, +because such cannot retain any smell) wherewith to ascertain your +quantities. Do nothing by guess, how practised soever you may deem +yourself in the art: nor say "Oh! I want none of your measures for such +a thing as a little seasoning," taking a pinch here and there. Be +assured you will never in that way make a dish, or a sauce, twice in the +same manner; it may be good by _chance_, but it will always be a +_chance_, and the chances are very much against it; at all events it +will not be precisely the _same_ thing, and precision is the very +essence of good cookery. + +The French say _Il faut que rien ne domine_--No one ingredient must +predominate. This is a good rule to please general taste and great +judges; but, to secure the favour of a particular palate it is not +infallible: as, in a good herb soup, for instance, it may better delight +the master or mistress that some one herb or savoury meat _should_ +predominate. Consult, therefore, the peculiarities of the tastes of your +employer; for, though a dish may be a good dish of its kind, if it is +not suited to the taste of the eater of what avail is it? + +Let not the vanity of the cook induce you to forget the duty of a +servant, which is, in the first place, to please his master: be +particular, therefore, in enquiring what things please your employer. +Many capital cooks will be found for great feasts and festivals, but +very few for every-day service, because this is not "eye-service," but +the service of principle and duty. Few, indeed, there are who will take +equal pains to make one delicate dish, one small exquisite dinner, for +the three hundred and sixty-five days in the year; yet this is by far +the most valuable attainment of the two. + +The great secret of all cookery consists in making fine meat jellies; +this is done at less expence than may be imagined by a _careful, honest_ +cook. For this purpose let all parings of meats of every kind, all +bones, however dry they may appear, be carefully collected, and put over +a very slow fire in a small quantity of water, always adding a little +more as the water boils down. Skim this juice when cool: and, having +melted it a second time, pass it through a sieve till thoroughly pure: +put no salt or pepper; use this fine jelly for any sauce, adding herbs, +or whatever savoury condiments you think proper, at the time it is used. + +Be careful all summer long to dry vegetables and herbs. Almost every +herb and vegetable may be dried and preserved for winter use; for on +these must chiefly depend all the varied flavours of your dishes. +Mushrooms and artichokes strung on a string, with a bit of wood knotted +in between each to prevent their touching, and hung in a dry place, will +be excellent; and every species of culinary herb may be preserved either +in bottles or paper bags. + + + + +A CATALOGUE OF THINGS IN SEASON. + + +JANUARY. + +_Fish._ + +Cod, skate, thornback, salmon, soles, eels, perch, carp, tench, +flounders, prawns, lobsters, crabs, shrimps, cockles, muscles, oysters, +smelts, whiting. + +_Game and Poultry._ + +Hares, pheasants, partridges, wild ducks, widgeon, teal, capons, +pullets, fowls, chickens, squab-pigeons, tame rabbits, woodcocks, +snipes, larks, blackbirds, and wood-pigeons. + +_Fruit._ + +Portugal grapes, the Kentish russet, golden French kirton, Dutch +pippins, nonpareils, pearmains, russetting apples, and all sorts of +winter pears. + +_Roots and Vegetables._ + +Many sorts of cabbages, savoys, sprouts, and greens, parsnips, carrots, +turnips, potatoes, celery, endive, cabbage-lettuces, leeks, onions, +horseradish, small salad under glasses, sweet herbs, and parsley, green +and white brocoli, beet-root, beet-leaves and tops, forced asparagus, +cucumbers in hotbeds, French beans and peas in the hothouse. + + +FEBRUARY. + +_Fish._ + +Cod, skate, thornback, salmon, sturgeon, soles, flounders, whitings, +smelts, crabs, lobsters, prawns, shrimps, oysters, eels, crawfish, carp, +tench, and perch. + +_Game and Poultry._ + +Hares and partridges till the 14th. Turkeys, capons, pullets with eggs, +fowls, chickens, tame rabbits, woodcocks, snipes, all sorts of +wild-fowl, which begin to decline in this month. + +_Fruit._ + +Nearly the same as last month. + +_Roots and Vegetables._ + +The same as last month. + + +MARCH. + +_Fish._ + +Cod and codlings, turbot, salmon, skate, thornback, smelts, soles, +crabs, lobsters, prawns, flounders, plaice, oysters, perch, carp, tench, +eels, gudgeons, mullet, and sometimes mackerel, comes in. + +_Poultry._ + +Turkeys, pullets, fowls, chickens, ducklings, tame rabbits, pigeons, +guinea-fowl. + +_Fruit._ + +Pineapples, the golden ducket, Dorset pippins, rennetings, Loan's +pearmain, nonpareils, John apples, the later bonchretien and +double-blossom pears. + +_Roots and Vegetables._ + +Carrots, parsnips, turnips, potatoes, beet, leeks, onions, green and +white brocoli, brocoli sprouts, brown and green cole, cabbage sprouts, +greens, spinach, small salad, parsley, sorrel, corn salad, green fennel, +sweet herbs of all sorts, cabbage lettuces, forced mushrooms, asparagus +forced, cucumbers in hotbeds, French beans and peas in hothouses, and +young radishes and onions. + + +APRIL. + +_Fish._ + +Salmon, turbot, mackerel, skate, thornback, red and grey mullet, +gurnets, pipers, soles, lobsters, oysters, prawns, crawfish, smelts, +carp, perch, pike, gudgeons, eels, and plaice. + +_Game and Poultry._ + +Pullets, fowls, chickens, ducklings, pigeons, tame rabbits, and +sometimes young leverets, guinea-fowl. + +_Fruit._ + +A few apples and pears, pineapples, hothouse grapes, strawberries, +cherries, apricots for tarts, and green gooseberries. + +_Roots and Vegetables._ + +Carrots, potatoes, horseradish, onions, leeks, celery, brocoli sprouts, +cabbage plants, cabbage lettuce, asparagus, spinach, parsley, thyme, all +sorts of small salads, young radishes and onions, cucumbers in hotbeds, +French beans and peas in the hothouse, green fennel, sorrel, chervil, +and, if the weather is fine, all sorts of sweet herbs begin to grow. + + +MAY. + +_Fish._ + +Turbot, salmon, soles, smelts, trout, whiting, mackerel, herrings, eels, +plaice, flounders, crabs, lobsters, prawns, shrimps, crawfish. + +_Game and Poultry._ + +Pullets, fowls, chickens, guinea-fowl, green geese, ducklings, pigeons, +tame rabbits, leverets, and sometimes turkey poults. + +_Fruit._ + +Strawberries, green apricots, cherries, gooseberries, and currants, for +tarts, hothouse pineapples, grapes, apricots, peaches, and fine +cherries. + +_Roots and Vegetables._ + +Spring carrots, horseradish, beet-root, early cauliflower, spring +cabbage, sprouts, spinach, coss, cabbage, and Silesia lettuces, all +sorts of small salads, asparagus, hotspur beans, peas, fennel, mint, +balm, parsley, all sorts of sweet herbs, cucumbers and French beans +forced, radishes, and young onions, mushrooms in the cucumber beds. + + +JUNE. + +_Fish._ + +Turbot, trout, mackerel, mullet, salmon, salmon trout, soles, smelts, +eels, lobsters, crabs, crawfish, prawns, and shrimps. + +_Game and Poultry._ + +Spring fowls, and chickens, geese, ducks, turkey poults, young wild and +tame rabbits, pigeons, leverets, and wheatears. + +_Fruit._ + +Pineapples, currants, gooseberries, scarlet strawberries, hautboys, +several sorts of cherries, apricots, and green codlings. + +_Roots and Vegetables._ + +Young carrots, early potatoes, young turnips, peas, garden beans, +cauliflowers, summer cabbages, spinach, coss, cabbage, and Silesia +lettuces, French beans, cucumbers, asparagus, mushrooms, purslain, +radishes, turnip-radishes, horseradish, and onions. + + +JULY. + +_Fish._ + +Turbot, salmon, salmon trout, Berwick and fresh water trout, red and +grey mullet, Johndories, skate, thornback, maids, soles, flounders, +eels, lobsters, crawfish, prawns, and shrimps. + +_Game and Poultry._ + +Leverets, geese, ducks and ducklings, fowls, chickens, turkey poults, +quails, wild rabbits, wheatears, and young wild ducks. + +_Fruit._ + +Pineapples, peaches, apricots, scarlet and wood strawberries, hautboys, +summer apples, codlings, summer pears, green-gage and Orleans plums, +melons, currants, gooseberries, raspberries, cherries of all kinds, and +green walnuts to pickle. + +_Roots and Vegetables._ + +Carrots, potatoes, turnips, onions, cauliflowers, marrowfat and other +peas, Windsor beans, French beans, mushrooms, sorrel, artichokes, +spinach, cabbages, cucumbers, coss and cabbage lettuces, parsley, all +sorts of sweet and potherbs, mint, balm, salsify, and field mushrooms. + + +AUGUST. + +_Fish._ + +Codlings, some turbot, which goes out this month, skate, thornback, +maids, haddock, flounders, red and grey mullet, Johndories, pike, perch, +gudgeons, roach, eels, oysters, crawfish, some salmon, salmon trout, +Berwick and fresh water trout. + +_Game and Poultry._ + +Leverets, geese, turkey poults, ducks, fowls, chickens, wild rabbits, +quails, wheatears, young wild ducks, and some pigeons. + +_Fruit._ + +Pineapples, melons, cherries, apricots, peaches, nectarines, apples, +pears, all sorts of plums, morella cherries, filberts and other nuts, +currants, raspberries, late gooseberries, figs, early grapes, +mulberries, and ripe codlings. + +_Roots and Vegetables._ + +Carrots, parsnips, turnips, potatoes, onions, horseradish, beet-root, +shalots, garlic, cauliflower, French beans, later peas, cucumbers, +cabbages, sprouts, coss lettuce, endive, celery, parsley, sweet herbs, +artichokes, artichoke suckers, chardoons, mushrooms, and all sorts of +small salads. + + +SEPTEMBER. + +_Fish._ + +Cod, codlings, skate, thornback, haddocks, soles, whitings, herrings +come in full season, salmon, smelts, flounders, pike, perch, carp, +tench, eels, lampreys, oysters, cockles, muscles, crawfish, prawns, and +shrimps. + +_Game and Poultry._ + +Hares, leverets, partridges, quails, young turkeys, geese, ducks, +capons, pullets, fowls, chickens, pigeons, wild and tame rabbits, wild +ducks, widgeon, teal, plover, larks, and pippets. + +_Fruit._ + +Pineapples, melons, grapes, peaches, plums, nectarines, pears, apples, +quinces, medlars, filberts, hazel nuts, walnuts, morella cherries, +damsons, white and black bullace. + +_Roots and Vegetables._ + +Carrots, parsnips, potatoes, turnips, leeks, horseradish, beet-root, +onions, shalots, garlic, celery, endive, coss and cabbage lettuces, +artichokes, French beans, latter peas, mushrooms, cucumbers, red and +other cabbages, cabbage plants, Jerusalem artichokes, parsley, sorrel, +chervil, thyme, all sorts of sweet herbs, mint, balm, all sorts of small +salad. + + +OCTOBER. + +_Fish._ + +Cod, codlings, brill, haddocks, whiting, soles, herrings, cole-fish, +halibut, smelts, eels, flounders, perch, pike, carp, tench, oysters, +cockles, muscles, lobsters, crabs, crawfish, prawns, and shrimps. + +_Game and Poultry._ + +Hares, leverets, pheasants, partridges, moor-game, grouse, turkeys, +geese, ducks, capons, pullets, fowls, chickens, pigeons, wild and tame +rabbits, all sorts of wild-fowl, larks, plovers, woodcocks, snipes, +wood-pigeons, pippets. + +_Fruit._ + +Pineapples, peaches, grapes, figs, medlars, all sorts of fine apples and +pears, white plums, damsons, white and black bullace, quinces, filberts, +walnuts, and chesnuts. + +_Roots and Vegetables._ + +Carrots, parsnips, potatoes, turnips, leeks, horseradish, onions, +shalots, garlic, beet-root, artichokes, latter cauliflowers, red and +white cabbages, savoys, cabbage plants, green and white brocoli, +chardoons, green and brown cole, celery, endive, spinach, sorrel, +chervil, parsley, purslain, all sorts of sweet herbs, coss and cabbage +lettuces, rocambole, and all sorts of small salads. + + +NOVEMBER. + +_Fish._ + +Cod, salmon, herrings, barbel, halibut, smelts, flounders, whiting, +haddock, pipers, gurnets, pike, perch, carp, tench, eels, lobsters, +crabs, oysters, muscles, cockles, crawfish, prawns, and shrimps. + +_Game and Poultry._ + +The same as last month. + +_Fruit._ + +Pineapples, all sorts of winter pears, golden pippins, nonpareils, all +sorts of winter apples, medlars, white and black bullace, and walnuts +kept in sand. + +_Roots and Vegetables._ + +Turnips, potatoes, carrots, parsnips, beets, chardoons, onions, shalots, +garlic, rocambole, cauliflowers in the greenhouse, red and other +cabbages, savoys, cabbage plants, winter spinach, forced asparagus, late +cucumbers, forced mushrooms, parsley, sorrel, chervil, thyme, all sorts +of sweet herbs, celery, endive, cabbage lettuces, brown and green cole, +and all sorts of small salads under glasses. + + +DECEMBER. + +_Fish._ + +Cod, codlings, halibut, skate, sturgeon, soles, salmon, gurnets, +haddock, whiting, sometimes turbots come with the soles, herrings, +perch, pike, carp, tench, eels, lobsters, crabs, crawfish, muscles, +cockles, prawns, shrimps, Thames flounders, and smelts. + +_Game and Poultry._ + +Hares, pheasants, partridges, moor or heath game, grouse, turkeys, +geese, capons, pullets, fowls, chickens, all sorts of wild-fowl, wood +cocks, snipes, larks, wild and tame rabbits, dottrels, wood-pigeons, +blackbirds, thrushes, plover both green and grey. + +_Fruit._ + +All sorts of winter pears and apples, medlars, chesnuts, Portugal grapes +and grapes hung in the room, and walnuts kept in sand. + +_Roots and Vegetables._ + +Same as the last month. + + * * * * * + +Beef, mutton, and veal, are in season all the year; house lamb in +January, February, March, April, May, October, November, and December. +Grass lamb comes in at Easter and lasts till April or May; pork from +September till April or May; roasting pigs all the year; buck venison in +June, July, August, and September; doe and heifer venison in October, +November, December, and January. + + + + +GENERAL RULES FOR A GOOD DINNER. + + +There should be always two soups, white and brown, two fish, dressed and +undressed; a bouilli and petits-pates; and on the sideboard a plain +roast joint, besides many savoury articles, such as hung beef, Bologna +sausages, pickles, cold ham, cold pie, &c. some or all of these +according to the number of guests, the names of which the head-servant +ought to whisper about to the company, occasionally offering them. He +should likewise carry about all the side-dishes or _entrees_, after the +soups are taken away in rotation. A silver lamp should be kept burning, +to put any dish upon that may grow cold. + +It is indispensable to have candles, or plateau, or epergne, in the +middle of the table. + +Beware of letting the table appear loaded; neither should it be too +bare. The soups and fish should be dispatched before the rest of the +dinner is set on; but, lest any of the guests eat of neither, two small +dishes of pates should be on the table. Of course, the meats and +vegetables and fruits which compose these dinners must be varied +according to the season, the number of guests, and the tastes of the +host and hostess. It is also needless to add that without iced champagne +and Roman punch a dinner is not called a dinner. + +These observations and the following directions for dinners are suitable +to persons who chuse to live _fashionably_; but the receipts contained +in this book will suit any mode of living, and the persons consulting it +will find matter for all tastes and all establishments. There is many an +excellent dish not considered adapted to a fashionable table, which, +nevertheless, is given in these pages. + + +A DINNER FOR FOURTEEN OR SIXTEEN PERSONS. + +N.B. It is the fashion to lay two table-cloths, and never to leave the +table uncovered. Of course, the individual things must be varied +according to the season. + +FIRST COURSE. + + Queen Soup, white, + removed by + Plain boiled Turbot. + + Petits Pates of Oysters. + + +----------+ + | Plateau, | + | or | + | Epergne, | + | or | + | Candles. | + +----------+ + + Petits Pates of Chickens. + + Herb Soup, brown, + removed by + Dressed fish (Salmon.) + + Remove the whole and set on as follows:-- + + Sweetbreads, Stewed Beef, Small + larded. with Beef + Vegetables. Pies. + + Reindeer Tongues, Dressed Peas. Rissoles of + highly dressed in Veal and Ham, + sauce. served + in sauce. + + Macaroni, +----------+ Dressed + with | | Eggs. + Parmesan | Plateau. | + cheese. | | + +----------+ + + Mutton Stuffed Cabbage. Supreme of + Cutlets Fowls. + glazed in + onion sauce. + + Vol-au-vent. Roasted Turkey, Small breast + with truffles, of Veal + morels, chesnuts, &c. glazed brown, with + Peas under. + + On the sideboard, fish sauces, cold pie, hot ham, saddle of mutton + roasted; pickles, cucumbers, salad, mashed potatoes, greens, and + cauliflowers, crumbs of bread, and grated Parmesan cheese. These + should be handed round, to eat with soup, or game, or fowl, if liked. + + +SECOND COURSE. + + Larded Hare, + removed by + Souffle[16-*]. + Cauliflower, Orange + with cheese. Jelly. + Apples + in compote. + + +----------+ + Puffs and | | Stewed + Tartlets. | Plateau. | Partridges. + | | + +----------+ + + Dressed Italian + Pigeons. Cream. + Creams + in + Glasses. + + Small Puddings, Two roasted Pheasants, Jerusalem + with sauce. one larded, Artichokes. + one plain, + removed by + Fondu[16-+]. + + [16-*] Light sweet Pudding. + + [16-+] Melted Cheese. + +Remove the whole. + + + +THIRD COURSE. + + Gruyere[17-*] + Pickles. Cheese Pickles. + and + Schabzieger[17-*]. + + Savoury Toasts. + Bologna Brawn. + Sausages. +----------+ + | | + | Plateau. | + | | + +----------+ + Cold Pie. Cold Pie. + Savoury Toasts. + + Anchovies. Kipper Salmon. + Stilton + and + Parmesan. + + Radishes, cucumbers, salad, butter, &c. to be handed from the side + table. + + [17-*] Swiss cheeses. + + +DESSERT. + + Cream Ice, + Pistachio Nuts and removed by Figs. + Orange chips. a Preserved + Pineapple. + + Dried Cake. Preserved + Sweetmeats. Plums. + + +----------+ + Chantilly | | Pyramid with + Basket. | Plateau. | various Sweetmeats. + | | + +----------+ + + Almonds Cake. Preserves of + and Raisins. Apricots. + + Brandy Water Ice Sugared + Cherries. a la Macedoine, Walnuts. + removed by + Grapes. + + +DINNER FOR TWELVE OR FOURTEEN PERSONS. + +FIRST COURSE. + + White Soups, + Lamb Cutlets and removed by plain Fish: Stewed Chicken. + Asparagus sauce. removed by Bouilli, + dressed according to any + of the various receipts. + + Pates. + + Dressed Vegetable + Fricandeau, or in a mould. Beef Olives. + Sorrel sauce. + +----------+ + | | + | Plateau. | + | | + Small +----------+ Small Ham, + savoury Pies. glazed. + Macaroni + in a mould. + + Pates. + + Breast of Veal, stewed + white, as per receipt. + Dressed Eggs. Small Ragout of + Any of the Brown Soups, Mutton. + removed by any of the + dressed Fish. + + Sideboard furnished with plain joint and vegetables of all sorts, + pickles, &c. + + +SECOND COURSE. + + Charlotte. Plover's Eggs. + Grouse. + + Tart. + + Jelly. Custards. + +----------+ + | | + | Plateau. | + | | + Partridges. +----------+ Woodcocks. + + Trifle. + + Fried Artichokes. Dressed Sea Kale. + + Leveret. + + +THIRD COURSE. + + Various Cheeses, + with + Red Herring. + + Savoury Toasts. + + +----------+ + | | + Radishes, Cucumbers, | Plateau. | Sausages, &c. + &c. | | + +----------+ + + Savoury Toasts. + + Potted Game. + + +DESSERT. + + Ice Water, + Chesnuts. removed by Walnuts. + Pineapple. + + Various + Cake. + Green Figs. Apples. + +----------+ + | | + | Plateau. | + | | + Filberts. +----------+ Grapes. + + Various + Cake. + Plums. Pears. + Ice Cream, + removed by + Peaches. + + +DINNER FOR TEN OR TWELVE PERSONS. + +FIRST COURSE. + + Scotch Collops, Brown Soup, Ragout of + brown. removed by Ham. + Fish, + removed by + Boiled Turkey, + white sauce. + + Vol-au-vent Fricandeau, + of Chicken. +----------+ with Spinach. + | | + | Plateau. | + | | + Cutlets with +----------+ Rissoles + Tomata sauce. of Fowl. + White Soup, + removed by + Dressed Fish, + removed by + Macaroni Roast Mutton. Pates + in paste. of Veal. + + Sideboard--salad, brocoli, mashed potatoes, cold pie, potted meats. + + +SECOND COURSE. + + Orange Jelly. Peahen, Plum Puddings. + larded. + + +----------+ + | | + Stewed Truffles. | Plateau. | Blancmange. + | | + +----------+ + + Tart, Two Eggs, with + Sponge Cake, Wild Fowls. white sauce, + with Custard. cheesecakes. + + Sideboard, Sea Kale, Pickles, Greens, Potatoes. + + +THIRD COURSE. + + Gruyere--Schabzieger. + Butter. Celery. + Grated Parmesan. + + +----------+ + | | + Radishes. | Plateau. | Cheese in + | | square pieces. + +----------+ + + Salad. + + +DESSERT. + + Ice. + Biscuits. Currants. + Apricots. + + Various Cakes. + Strawberries. Preserved Orange. + +----------+ + | | + | Plateau. | + | | + Preserved Pine. +----------+ Cherries. + + Cakes. + + Peaches. + Gooseberries. Wafers. + Ice. + + +DINNER FOR EIGHT PERSONS. + +FIRST COURSE. + + Dressed Pates of Veal + Asparagus. and Ham. + Fish, + removed by + Loin of Mutton, + rolled with + Tomata sauce. + + +----------+ + | | + Dressed Tongues. | Plateau. | Beef Olives. + | | Stewed Spinach. + +----------+ + + Soup, + removed by + Roast Neck of Veal, + with rich white sauce + and Mushrooms. + Macaroni. Stewed Spinach. + + Sideboard, a bouilli, a joint, pickles, plain boiled vegetables, &c. + + + +SECOND COURSE. + + Stewed Pigeons, + Dressed removed by Dressed + Eggs. a Fondu. French beans. + + +----------+ + | | + Apple Tart. | Plateau. | Four small + | | Plum Puddings. + +----------+ + + Roast Fowl, + Fried with Dressed Ham. + Artichokes. Water Cresses, + removed by + Souffle. + + When a plain roast fowl, there should be on the sideboard egg sauce or + bread sauce; if a plain duck, wine sauce or onion sauce. + + +CHEESE COURSE. + + Various Cheeses, + Bologna Sausages, + Pickles. + Savoury Toasts, + &c. &c. + + +DESSERT. + + Ice Cream, + removed by + a large Cake + stuck with Sweetmeats. + + Oranges. Brandy Dry Preserves. + Cherries. + + +----------+ + | | + | Plateau. | + | | + +----------+ + + Wet Preserves. Apples. + Brandy + Peaches. + + Strawberries. + + +DINNER FOR SIX PERSONS. + +FIRST COURSE. + + Asparagus Soup, + removed by + Small Ham. Fish, Sea Kale, + removed by white sauce. + Roast Veal + bechamelled. + + +----------+ + | | + | Plateau. | + | | + +----------+ + + Stewed Turnips, Alamode Mutton Cutlets, + browned. Beef. Sauce piquante. + + +SECOND COURSE. + + Turkey Poult stuffed, + Blancmange. glazed brown, Croquets + fine rich brown sauce of Potatoes. + under. + + +----------+ + | | + | Plateau. | + | | + +----------+ + + Dressed Peas. Stewed Duck, Tart. + with Truffles, Morells, + &c. + + +THIRD COURSE. + +Two or three sorts of cheeses (plain), a small fondu, relishes, &c. + + +DESSERT. + + Ice, + Brandy Peaches. removed by Apples. + Preserved Citron. + + +----------+ + | | + | Plateau. | + | | + +----------+ + + Large Cake + Oranges. like a hedgehog, Dry Preserves. + stuck with Almonds. + + +DINNER FOR FOUR PERSONS. + +FIRST COURSE. + + Hare Soup, + removed by + Fish, + removed by + Bouilli Beef. + + +----------+ + | | + Tendrons de veau. | Plateau. | Dressed Ham. + | | Brocoli. + +----------+ + + Chicken Pie + + +SECOND COURSE. + + Raspberry Widgeon. Stewed + Cream. French Beans. + + +----------+ + | | + Croquettes | Plateau. | Tart. + of Potatoes. | | + +----------+ + + Partridge. + + + Cheese as usual. + + +DESSERT. + + Orange Chips. Dry Preserves. + + Wet Preserves. Wafers. + + + + +SOUPS. + + +_Almond Soup._ + +Take lean beef or veal, about eight or nine pounds, and a scrag of +mutton; boil them gently in water that will cover them, till the gravy +be very strong and the meat very tender; then strain off the gravy and +set it on the fire with two ounces of vermicelli, eight blades of mace, +twelve cloves, to a gallon. Let it boil till it has the flavour of the +spices. Have ready one pound of the best almonds, blanched and pounded +very fine; pound them with the yolks of twelve eggs, boiled hard, mixing +as you pound them with a little of the soup, lest the almonds should +grow oily. Pound them till they are a mere pulp: add a little soup by +degrees to the almonds and eggs until mixed together. Let the soup be +cool when you mix it, and do it perfectly smooth. Strain it through a +sieve; set it on the fire; stir it frequently; and serve it hot. Just +before you take it up add a gill of thick cream. + + +_Asparagus Soup._ + +Put five or six pounds of lean beef, cut in pieces and rolled in flour, +into your stewpan, with two or three slices of bacon at the bottom: set +it on a slow fire and cover it close, stirring it now and then, till +your gravy is drawn; then put in two quarts of water and half a pint of +pale ale; cover it close and let it stew gently for an hour. Put in some +whole pepper and salt to your taste. Then strain out the liquor and take +off the fat; put in the leaves of white beet, some spinach, some cabbage +lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these +boil up in your liquor. Then put in your green tops of asparagus, cut +small, and let them boil till all is tender. Serve hot, with the crust +of a French roll in the dish. + + +_Another._ + +Boil three half pints of winter split peas; rub them through a sieve; +add a little gravy; then stew by themselves the following +herbs:--celery, a few young onions, a lettuce, cut small, and about half +a pint of asparagus, cut small, like peas, and stewed with the rest; +colour the soup of a pea green with spinach juice; add half a pint of +cream or good milk, and serve up. + + +_Calf's Head Soup._ + +Take a knuckle of veal, and put as much water to it as will make a good +soup; let it boil, skimming it very well. Add two carrots, three +anchovies, a little mace, pepper, celery, two onions, and some +sweetherbs. Let it boil to a good soup, and strain it off. Put to it a +full half pint of Madeira wine; take a good many mushrooms, stew them in +their own liquor; add this sauce to your soup. Scald the calf's head as +for a hash; cut it in the same manner, but smaller; flour it a little, +and fry it of a fine brown. Then put the soup and fried head together +into a stewpan, with some oysters and mushrooms, and let them stew +gently for an hour. + + +_Carrot Soup._ + +Take about two pounds of veal and the same of lean beef; make it into a +broth or gravy, and put it by until wanted. Take a quarter of a pound of +butter, four large fine carrots, two turnips, two parsnips, two heads of +celery, and four onions; stew these together about two hours, and shake +it often that they may not burn to the stewpan; then add the broth made +as above, boiling hot, in quantity to your own judgment, and as you like +it for thickness. It should be of about the consistency of pea-soup. +Pass it through a tamis. Season to your taste. + + +_Another._ + +Take four pounds of beef, a scrag of mutton, about a dozen large +carrots, four onions, some pepper and salt; put them into a gallon of +water, and boil very gently for four hours. Strain the meat, and take +the carrots and rub them very smooth through a hair sieve, adding the +gravy by degrees till about as thick as cream. The gravy must have all +the fat taken off before it is added to the carrots. Turnip soup is made +in the same way. + + +_Clear Soup._ + +Take six pounds of gravy beef; cut it small, put it into a large +stewpan, with onions, carrots, turnips, celery, a small bunch of herbs, +and one cup of water. Stew these on the fire for an hour, then add nine +pints of boiling water; let it boil for six hours, strain it through a +fine sieve, and let it stand till next day; take off the fat; put it +into a clean stewpan, set it on the fire till it is quite hot; then +break three eggs into a basin, leaving the shells with them. Add this to +the soup by degrees; cover close till it boils; then strain it into a +pan through a fine cloth. When the eggs are well beaten, a little hot +soup must be added by degrees, and beaten up before it is put into the +stewpan with the whole of the soup. + + +_Clear Herb Soup._ + +Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, all +cut fine, with a handful of young peas: give them a scald in boiling +water; put them on a sieve to drain, and then put them into a clear +consomme, and let them boil slowly till the roots are quite tender. +Season with a little salt. When going to table put a little crust of +French roll in it. + + +_Cod's Head Soup._ + +Take six large onions, cut them in slices, and put them in a stewpan, +with a quarter of a pound of the freshest butter. Set it in a stove to +simmer for an hour, covered up close; take the head, and with a knife +and fork pick all the fins you can get off the fish. Put this in a dish, +dredge it well with flour, and let it stand. Take all the bones of the +head and the remainder, and boil them on the fire for an hour, with an +English pint of water. Strain off the liquor through a sieve, and put it +to your onions; take a good large handful of parsley, well washed and +picked clean; chop it as fine as possible; put it in the soup; let it +just boil, otherwise it will make it yellow. Add a little cayenne +pepper, two spoonfuls of anchovy, a little soy, a little of any sort of +ketchup, and a table-spoonful of vinegar. Then put the fish that has +been set aside on the plate into the stewpan to the soup, and let it +simmer for ten minutes. If not thick enough add a small piece of butter +rolled in flour. + + +_Crawfish Soup._ + +Boil off your crawfish; take the tails out of the shells; roast a couple +of lobsters; beat these with your crawfish shells; put this into your +fish stock, with some crusts of French rolls. Rub the whole through a +tamis, and put your tails into it. You may farce a carp and put in the +middle, if you please, or farce some of the shells and stick on a French +roll. + + +_Crawfish, or Lobster Soup._ + +Take some middling and small fishes, and put them in a gallon of water, +with pepper, salt, cloves, mace, sweetherbs, and onions; boil them to +pieces, and strain them out of the liquor. Then take a large fish, cut +the flesh off one side, make forcemeat of it, and lay it on the fish; +dredge grated bread in it, and butter a dish well; put it in the oven +and bake it. Then take one hundred crawfish, break the shells of the +tails and claws, take out the meat as whole as you can; pound the shells +and add the spawn of a lobster pounded; put them into the soup, and, if +you like, a little veal gravy; give them a boil or two together. Strain +the liquor off into another saucepan, with the tops of French bread, +dried, beat fine, and sifted. Give it a boil to thicken; then brown some +butter, and put in the tails and claws of the crawfish, and some of the +forcemeat made into balls. Lay the baked fish in the middle of the dish, +pour the soup boiling hot on it; if you like, add yolks of eggs, boiled +hard, pounded, and mixed by degrees with the soup. + + +_Curry or Mulligatawny Soup._ + +Boil a large chicken or fowl in a pint of water till half done; add a +table-spoonful of curry powder, with the juice of one lemon and a half; +boil it again gently till the meat is done. + +For a large party you must double the quantity of all the articles, and +always proportion the water to the quantity of gravy you think the meat +will yield. + + +_Eel Soup._ + +Take two pounds of eels; put to them two quarts of water, a crust of +bread, two or three blades of mace, some whole pepper, one onion, and a +bunch of sweet herbs. Cover them close, and let them stew till the +liquor is reduced to one half, and if the soup is not rich enough it +must boil till it is stronger.--Then strain it, toast some bread, and +cut it in small. + +This soup will be as good as if meat were put into it. A pound of eels +makes a pint of soup. + + +_Fish Soup._ + +Stew the heads, tails, and fins, of any sort of flat fish or haddock. +Strain and thicken with a little flour and butter; add pepper, salt, +anchovy, and ketchup, to taste. Cut the fish in thick pieces, and let +them stew gently till done. + + +_French Soup._ + +Take the scrag end of a neck of mutton, or two pounds of any meat, and +make it into very strong broth; then take one large cabbage, three +lettuces, three carrots, one root of celery, and two onions; cut them +all small, and fry them with butter. Pour your broth upon your +vegetables a little at a time, cover it up close, and let it stew three +hours or more. Serve with the vegetables. + + +_Friar's Chicken._ + +Stew a knuckle of veal, a neck of mutton, a large fowl, two pounds of +giblets, two large onions, two bunches of turnips, one bunch of carrots, +a bunch of thyme, and another of sage, eight hours over a very slow +stove, till every particle of juice is extracted from the meat and +vegetables. Take it off the stove, pass it through a hair tamis; have +ready a pound of grated veal, or, what is better, of grated chicken, +with a large bunch of parsley, chopped very fine and mingled with it. +Put this into the broth; set it on the stove again, and while there +break four raw eggs into it. Stir the whole for about a quarter of an +hour and serve up hot. + + +_Giblet Soup._ No. 1. + +Take the desired quantity of strong beef gravy; add to it a few slices +of veal fried in butter; take a piece of butter rolled in flour, and +with it fry some sliced onion and thyme; when made brown, add it to the +soup. When sufficiently stewed, strain and put to it two spoonfuls of +ketchup, a few spoonfuls of Madeira, and a little lemon juice. The +giblets being separately stewed in a pint of water, add their gravy to +the soup. + + +_Giblet Soup._ No. 2. + +Parboil the giblets, and pour the water from them; put them into fresh +water or thin gravy, with a large onion stuck with cloves; season it to +your taste; boil them till the flesh comes from the bones. Mix the yolk +of an egg with flour into a paste; roll it two or three times over with +a rollingpin; cut it in pieces, and thicken the soup with it. + + +_Giblet Soup._ No. 3. + +Take three pair of goose giblets; scald and cut them as for stewing; set +them on the fire in three quarts of water, and when the scum rises skim +them well: put in a bundle of sweet herbs, some cloves, mace, and +allspice, tied in a bag, with some pepper and salt. Stew them very +gently till nearly tender: mix a quarter of a pound of butter with +flour, and put it in, with half a pint of white wine, and a little +cayenne pepper. Stew them till thick and smooth; take out the herbs and +spices; skim well; boil the livers in a quart of water till tender, and +put in. Serve up in a terrine or dish. + + +_Gravy Soup._ No. 1. + +Put two pounds of gravy beef, cut in small pieces, with pepper, salt, +some whole pepper, and a piece of butter, the size of a walnut, into a +stewpan. When drawn to a good gravy, pour in three quarts of boiling +water; add some mace, four heads of celery, one carrot, and three or +four onions. Let them stew gently about an hour and a half; then strain; +add an ounce and half of vermicelli, and let it stew about ten minutes +longer. + + +_Gravy Soup._ No. 2. + +Take two ox melts, cut them in pieces, season them with pepper and salt, +and dredge them with flour. Shred two large onions, fry them of a nice +brown colour, put them at the bottom of the saucepan with a piece of +butter. Take one ox rump, stew it with carrots and celery and twelve +allspice. Then put all together and strain well. This quantity will make +three quarts. You may send the ox rump to table in the soup, if +approved. Two carrots and two heads of celery will be sufficient. + + +_Gravy Soup._ No. 3. + +Cut the lean part of a shin of beef, the same of a knuckle of veal, and +set the bones of both on the fire, in two gallons of water, to make +broth. Put the meat in a stewpan; add some lean bacon or ham, one +carrot, two turnips, two heads of celery, two large onions, a bunch of +sweet herbs, some whole pepper, two race of ginger, six cloves. Set +these over the fire, let it draw till all the gravy is dried up to a +nice brown; then add the broth that is made with the bones. Let it boil +slowly four or five hours. Make the soup the day before you want to use +it, that you may take the fat clean from the top, also the sediment from +the bottom. Have ready some turnips, carrots, and cabbage lettuces, cut +small, and one pint of young peas; add these to your soup; let it boil +one hour, and it will be ready, with salt to your taste. + + +_Hare Soup._ + +Skin the hare, and wash the inside well. Separate the limbs, legs, +shoulders, and back; put them into a stewpan, with two glasses of port +wine, an onion stuck with four cloves, a bundle of parsley, a little +thyme, some sweet basil and marjoram, a pinch of salt, and cayenne +pepper. Set the whole over a slow fire, and let it simmer for an hour; +then add a quart of beef gravy and a quart of veal gravy; let the whole +simmer gently till the hare is done. Strain the meat; then pass the +soup through a sieve, and put a penny roll to soak in the broth. Take +all the flesh of the hare from the bones, and pound it in a mortar, till +fine enough to be rubbed through a sieve, taking care that none of the +bread remains in it. Thicken the broth with the meat of the hare; rub it +all together till perfectly fine, like melted butter, not thicker; heat +it, and serve it up very hot. Be careful not to let it boil, as that +will spoil it. + + +_Another._ + +Half roast a good-sized hare; cut the back and legs in square pieces; +stew the remaining part with five pints of good broth, a bunch of sweet +herbs, three blades of mace, three large shalots, shred fine, two large +onions, one head of celery, one dozen white pepper, eight cloves, and a +slice of ham. Simmer the whole together three hours; then strain and rub +it through a hair sieve with a wooden spoon; return the gravy into a +stewpan; throw in the back and legs, and let it simmer three quarters of +an hour before you send it to table. + + +_Hessian Soup._ + +Take seven pints of water, one pint of split peas, one pound of lean +beef, cut into small slices, three quarters of a pound of potatoes, +three ounces of ground rice, two heads of celery, two onions, or leeks. +Season with pepper and salt, and dried mint, according to your taste. +Let it all boil slowly together till reduced to five pints. + + +_Another._ + +One pound of beef, one pint of split peas, three turnips, four ounces +ground rice, three potatoes, three onions, one head of celery, seven +pints of water. Boil till reduced to six pints; then strain it through a +hair sieve, with a little whole pepper. + + +_Mock Turtle Soup._ No. 1. + +Take a calf's head, very white and very fresh, bone the nose part of it; +put the head into some warm water to discharge the blood; squeeze the +flesh with your hand to ascertain that it is all thoroughly out; blanch +the head in boiling water. When firm, put it into cold water, which +water must be prepared as follows: cut half a pound of fat bacon, a +pound of beef suet, an onion stuck with two cloves, two thick slices of +lemon; put these into a vessel, with water enough to contain the head; +boil the head in this, and take it off when boiled, leaving it to cool. +Then make your sauce in the following manner: put into a stewpan a pound +of ham cut into slices; put over the ham two knuckles of veal, two +large onions, and two carrots; moisten with some of the broth in which +you have boiled the head to half the depth of the meat only; cover the +stewpan, and set it on a slow fire to sweat through; let the broth +reduce to a good rich colour; turn up the meat for fear of burning. When +you have a very good colour, moisten with the whole remaining broth from +the head; season with a very large bundle of sweet herbs, sweet basil, +sweet marjoram, lemon-thyme, common thyme, two cloves, and a bay leaf, a +few allspice, parsley, and green onions and mushrooms. Let the whole +boil together for one hour; then drain it. Put into a stewpan a quarter +of a pound of very fresh butter, let it melt over a very slow fire; put +to this butter as much flour as it can receive till the flour has +acquired a very good brown colour; moisten this gradually with the broth +till you have employed it all; add half a bottle of good white wine; let +the sauce boil that the flour may be well done; take off all the scum +and fat; pass it through a sieve. Cut the meat off the calf's head in +pieces of about an inch square; put them to boil in the sauce; season +with salt, a little cayenne pepper, and lemon juice. Throw in some +forcemeat balls, made according to direction, and a few hard yolks of +eggs, and serve up hot. + + +_Mock Turtle._ No. 2. + +Take a calf's head with the skin on; let it be perfectly well cleaned +and scalded, if it is sent otherwise from the butcher's. You should +examine and see that it is carefully done, and that it looks white and +clean, by raising the skin from the bone with a knife. Boil it about +twenty minutes; put it in cold water for about ten minutes; take the +skin clean from the flesh, and cut it in square pieces. Cut the tongue +out, and boil it until it will peel; then cut it in small pieces, and +put it all together. Line the bottom of a soup-pot with slices of ham, a +bay-leaf, a bunch of thyme, some other herbs, and an onion stuck with +six cloves. Cover all this with a slice of fat bacon, to keep the meat +from burning, dry it in a clean cloth, and lay it in the pot with salt, +cayenne pepper, and as much mace as will lie on a shilling: and cover +the meat over with the parings of the head, and some slices of veal. Add +to it a pint of good strong broth; put the cover over the pot as close +as possible, and let it simmer two hours. When the head is tender, make +the browning as follows: put into a stewpan a good quarter of a pound of +butter; as it boils, dredge in a very little flour, keeping it stirring, +and throw in by degrees an onion chopped very fine, a little thyme, +parsley, &c. picked, also chopped very fine. Put them in by degrees, +stirring all the time; then add a pint of good strong broth, a pint of +good Madeira wine, and all the liquor with your meat in the stewpot. Let +them boil all together, till the spirit of the wine is evaporated, for +that should not predominate. Add the juice of two or three large lemons; +then put in the head, tongue, &c.; skim the fat off as it rises. Dish it +very hot; add forcemeat balls and hard eggs, made thus: take six or +eight and boil them hard; then take the yolks, and pound them in a +mortar with a dust of flour, and half or more of a raw egg, (beaten up) +as you may judge sufficient. Rub it all to a paste; add a little salt; +then roll them into little eggs, and add them, with the forcemeat balls, +to the turtle when you dish it. + + +_Mock Turtle._ No. 3. + +Neat's feet instead of calf's head; that is, two calf's feet and two +neat's feet. + + +_Mock Turtle._ No. 4. + +Two neat's and two calf's feet cut into pieces an inch long, and put +into two quarts of strong mutton gravy, with a pint of Madeira. Take +three dozen oysters, four anchovies, two onions, some lemon-peel, and +mace, with a few sweet herbs; shred all very fine, with half a +tea-spoonful of cayenne pepper, and add them to the feet. Let all stew +together two hours and a quarter. Just before you send it to table, add +the juice of two small lemons, and put forcemeat balls and hard eggs to +it. + + +_Mulligatawny Soup._ No. 1. + +Cut in pieces three fowls; reserve the best pieces of one of them for +the terrine; cut the remainder very small: add to them a pound of lean +ham, some garlic, bay-leaves, spices, whole mace, peppercorns, onions, +pickles of any kind that are of a hot nature, and about four +table-spoonfuls of good curry-powder. Cover the ingredients with four +quarts of strong veal stock, and boil them till the soup is well +flavoured: then strain that to the fowl you have reserved, which must be +fried with onions. Simmer the whole till quite tender, and serve it up +with plain boiled rice. + + +_Mulligatawny Soup._ No. 2. + +Boil a knuckle of veal of about five pounds weight; let it stand till +cold; then strain, and fry it in a little butter. Strain the liquor, and +leave it till cold; take the fat off. Fry four onions brown in butter, +add four dessert spoonfuls of curry-powder, a little turmeric, a little +cayenne; put all these together in the soup. Let it simmer for two +hours, and if not then thick enough, add a little suet and flour, and +plain boiled rice to eat with it; and there should be a chicken or fowl, +half roasted, and cut up in small pieces, then fried in butter of a +light brown colour, and put into the soup instead of the veal, as that +is generally too much boiled. + + +_Mulligatawny Soup._ No. 3. + +Have some good broth made, chiefly of the knuckle of veal: when cold +skim the fat off well, and pass the broth when in a liquid state through +the sieve. Cut a chicken or rabbit into joints, (chicken or turkey is +preferable to rabbit,) fry it well, with four or five middle-sized +onions shred fine; shake a table-spoonful of curry-powder over it, and +put it into the broth. Let it simmer three hours, and serve it up with a +seasoning of cayenne pepper. + + +_Onion Soup._ No. 1. + +Take twelve large Spanish onions, slice and fry them in good butter. Let +them be done very brown, but not to burn, which they are apt to do when +they are fried. Put to them two quarts of boiling water, or weak veal +broth; pepper and salt to your taste. Let them stew till they are quite +tender and almost dissolved; then add crumbs of bread made crisp, +sufficient to make it of a proper thickness. Serve hot. + + +_Onion Soup._ No. 2. + +Boil three pounds of veal with a handful of sweet herbs, and a little +mace; when well boiled strain it through a sieve, skim off all the fat. +Pare twenty-five onions; boil them soft, rub them through a sieve, and +mix them with the veal gravy and a pint of cream, salt, and cayenne +pepper, to your taste. Give it a boil and serve up; but do not put in +the cream till it comes off the fire. + + +_Onion Soup._ No. 3. + +Take two quarts of strong broth made of beef; twelve onions; cut these +in four quarters, lay them in water an hour to soak. Brown four ounces +of butter, put the onions into it, with some pepper and salt, cover them +close, and let them stew till tender: cut a French loaf into slices, or +sippets, and fry them in fresh butter; put them into your dish, and boil +your onions and butter in your soup. When done enough, squeeze in the +juice of a lemon, and pour it into your dish with the fried sippets. You +may add poached eggs, if it pleases your palate. + + +_Ox Head Soup._ + +Bone the head and cut it in pieces; wash it extremely clean from the +blood; set it on the fire in three gallons of water. Put in a dozen +onions, eight turnips, six anchovies, and a bundle of sweet herbs. Let +all stew together very gently, till it is quite tender. Carefully skim +off all the fat as it boils, but do not stir it. Take cabbage lettuce, +celery, chervil, and turnips, all boiled tender and cut small; put them +into the soup, and let them boil all together half an hour. + + +_Another._ + +To half an ox's head put three gallons of water, and boil it three +hours. Clean and cut it small and fine; let it stew for an hour with one +pint of water, which must be put to it boiling; then add the three +gallons boiling. + + +_Green Pea Soup._ No. 1. + +Take a knuckle of veal of about four pounds, chop it in pieces, and set +it on the fire in about six quarts of water, with a small piece of lean +ham, three or four blades of mace, the same of cloves, about two dozen +peppercorns, white and black, a small bundle of sweet herbs and parsley, +and a crust of French roll toasted crisp. Cover close, and let it boil +very gently over a slow fire till reduced to one half; then strain it +off, and add a full pint of young green peas, a fine lettuce, cut small, +four heads of celery, washed and cut small, about a quarter of a pound +of fresh butter made hot, with a very little flour dredged into it, and +some more lettuce cut small and thrown in. Just fry it a little; put it +into the soup; cover it close, and let it stew gently over a slow fire +two hours. Have a pint of old peas boiled in a pint of water till they +are very tender, then pulp them through a sieve; add it to the soup, and +let it all boil together, putting in a very little salt. There should be +two quarts. Toast or fry some crust of French roll in dice. + + +_Green Pea Soup._ No. 2. + +Put one quart of old green peas into a gallon of water, with a bunch of +mint, a crust of bread, and two pounds of fresh meat of any sort. When +these have boiled gently for three hours, strain the pulp through a +colander; then fry spinach, lettuce, beet, and green onions, of each a +handful, not too small, in butter, and one pint of green peas, boiled; +pepper and salt. Mix all together, and let them just boil. The spinach +must not be fried brown, but kept green. + + +_Green Pea Soup._ No. 3. + +Boil the shells of your youngest peas in water till all the sweetness is +extracted from them; then strain, and in that liquor boil your peas for +the soup, with whole pepper and salt. When boiled, put them through a +colander; have ready the young peas boiled by themselves; put a good +piece of butter in a frying-pan with some flour, and into that some +lettuce and spinach; fry it till it looks green, and put it into the +soup with the young peas. When the greens are tender, it is done enough. + + +_Green Pea Soup._ No. 4. + +Boil a quart of old peas in five quarts of water, with one onion, till +they are soft; then work them through a sieve.--Put the pulp in the +water in which the peas were boiled, with half a pint of young peas, and +two cabbage lettuces, cut in slices; then let it boil half an hour; +pepper and salt, to your taste.--Add a small piece of butter, mixed with +flour, and one tea-spoonful of loaf sugar. + + +_Green Pea Soup._ No. 5. + +Make a good stock for your soup of beef, mutton, and veal; season to +your palate; let it stand till cold, then take off all the fat. Take +some old peas, boil them in water, with a sprig of mint and a large +lettuce, strain them through a sieve; mix them with your soup till of +proper thickness. Then add three quarters of a pint of cream; simmer it +up together, and have ready half a pint of young peas, or asparagus, +ready boiled to throw in. If the soup is not of a fine green, pound some +spinach, and put in a little of the juice, but not too much. + + +_Green Pea Soup._ No. 6. + +Take a quart of old peas, three or four cabbage lettuces, two heads of +celery, two leeks, one carrot, two or three turnips, two or three old +onions, and a little spinach that has been boiled; put them over the +fire with some good consomme, and let them do gently, till all are very +tender. Rub the whole through a tamis, or hair-sieve; put it in the pot. +Have about half a pint of very young peas, and the hearts of two cabbage +lettuces, cut fine and stewed down in a little broth. Put all together, +with a small faggot of mint, and let it boil gently, skimming it well. +When going to table, put into it fried bread, in dice, or crust of +French roll. This quantity will be sufficient for a terrine. + + +_Winter Pea Soup._ + +Take two quarts of old peas, a lettuce, a small bit of savoury, a +handful of spinach, a little parsley, a cucumber, a bit of hock of +bacon; stew all together till tender. Rub the whole through a colander; +add to it some good gravy, and a little cayenne or common pepper. These +quantities will be sufficient for a large terrine. Send it up hot with +fried bread. + + +_Pea Soup._ No. 1. + +Take two pints of peas, one pound of bacon, two bunches of carrots and +onions, two bunches of parsley and thyme; moisten the whole with cold +water, and let them boil for four hours, adding more water to them if +necessary. When quite done, pound them in a mortar, and then rub them +through a sieve with the liquor in which they have been boiling. Add a +quart of the mixed jelly soup, boil it all together, and leave it on a +corner of the fire till served. It must be thick and smooth as melted +butter, and care taken throughout that it does not burn. + + +_Pea Soup._ No. 2. + +Take about three or four pounds of lean beef; cut it in pieces and set +it on the fire in three gallons of water, with nearly one pound of ham, +a small bundle of sweet herbs, another of mint, and forty peppercorns. +Wash a bunch of celery clean, put in the green tops; then add a quart of +split peas. Cover it close, and let the whole boil gently till two parts +out of three are wasted. Strain it off, and work it through a colander; +put it into a clean saucepan with five or six heads of celery, washed +and cut very small; cover it close, and let it stew till reduced to +about three quarts: then cut some fat and lean bacon in dice, fry them +just crisp; do the same by some bread, and put both into the soup. +Season it with salt to your taste. When it is in the terrine, rub a +little dried mint over it. If you chuse it, boil an ox's palate tender, +cut it in dice, and put in, also forcemeat balls. + + +_Pea Soup._ No. 3. + +To a quart of split peas put three quarts of water, two good turnips, +one large head of celery, four onions, one blade of ginger, one spoonful +of flour of mustard, and a small quantity of cayenne, black pepper, and +salt. Let it boil over a slow fire till it is reduced to two quarts; +then work it through a colander with a wooden spoon. Set it on the fire, +and let it boil up; add a quarter of a pound of butter mixed with flour; +beat up the yolks of three eggs, and stir it well in the soup. Gut a +slice of bread into small dice; fry them of a light brown; put them into +your soup-dish, and pour the soup over them. + + +_Pea Soup._ No. 4. + +Boil one onion and one quart of peas in three quarts of water till they +are soft; then work them through a hair sieve. Mix the pulp with the +water in which the peas were boiled; set it over the fire and let it +boil; add two cabbage lettuces, cut in slices, half a pint of young +peas, and a little salt. Let it boil quickly half an hour; mix a little +butter and flour, and boil in the soup. + + +_Portable Soup._ + +Strip all the skin and fat off a leg of veal; then cut all the fleshy +parts from the bone, and add a shin of beef, which treat in the same +way; boil it slowly in three gallons of water or more according to the +quantity of the meat; let the pot be closely covered: when you find it, +in a spoon, very strong and clammy, like a rich jelly, take it off and +strain it through a hair sieve into an earthen pan. After it is +thoroughly cold, take off any fat that may remain, and divide your jelly +clear of the bottom into small flatfish cakes in chinaware cups covered. +Then place these cups in a large deep stewpan of boiling water over a +stove fire, where let it boil gently till the jelly becomes a perfect +glue; but take care the water does not get into the cups, for that will +spoil it all. These cups of glue must be taken out, and, when cold, turn +out the glue into a piece of new coarse flannel, and in about six hours +turn it upon more fresh flannel, and keep doing this till it is +perfectly dry--if you then lay it by in a dry warm place, it will +presently become like a dry piece of glue. When you use it in +travelling, take a piece the size of a large walnut, seasoning it with +fresh herbs, and if you can have an old fowl, or a very little bit of +fresh meat, it will be excellent. + + +_Potato Soup._ + +Five large carrots, two turnips, three large mealy potatoes, seven +onions, three heads of celery; slice them all thin, with a handful of +sweet herbs; put them into one gallon of water, with bones of beef, or a +piece of mutton; let them simmer gently till the vegetables will pulp +through a sieve. Add cayenne pepper, salt, a pint of milk, or half a +pint of cream, with a small piece of butter beaten up with flour. + + +_Rabbit Soup._ + +One large rabbit, one pound of lean ham, one onion, one turnip, and some +celery, two quarts of water; let them boil till the rabbit is tender. +Strain off the liquor; boil a pint of cream, and add it to the best part +of the rabbit pounded; if not of the thickness you wish, add some flour +and butter, and rub it through a sieve. It must not be boiled after the +cream is added. + + +_Root Soup._ + +Potatoes, French turnips, English turnips, carrots, celery, of each six +roots; pare and wash them; add three or four onions; set them on the +fire with the bones of a rump of beef, or, if you have no such thing, +about two pounds of beef, or any other beef bones. Chop them up, and put +them on the fire with water enough to cover them; let them stew very +gently till the roots are all tender enough to rub through a sieve. This +done, cut a few roots of celery small, and put it to the strained soup. +Season it with pepper and salt, and stew it gently till the celery is +tender; then serve it with toast or fried bread. A bundle of herbs may +be boiled in it, just to flavour it, and then taken out. + + +_Scotch Leek Soup._ + +You make this soup to most advantage the day after a leg of mutton has +been boiled, into the liquor from which put four large leeks, cut in +pieces. Season with pepper and salt, and let it boil gently for a +quarter of an hour. Mix half a pint of oatmeal with cold water till +quite smooth; pour this into the soup; let it simmer gently half an hour +longer; and serve it up. + + +_To brown or colour Soup._ + +To brown soup, take two lumps of loaf-sugar in an iron spoon; let it +stand on the stove till it is quite black, and put it into soup. + + +_Seasoning for Soups and Brown Sauces._ + +Salt a bullock's liver, pressing it thoroughly with a great weight for +four days. Take ginger and every sort of spice that is used to meat, and +half a pound of brown sugar, a good quantity of saltpetre, and a pound +of juniper-berries. Rub the whole in thoroughly, and let it lie six +weeks in the liquor, boiling and skimming every three days, for an hour +or two, till the liver becomes as hard as a board. Then steep it in the +smoke liquor that is used for hams, and afterwards hang it up to smoke +for a considerable time. When used, cut slices as thin as a wafer, and +stew them down with the jelly of which you make your sauce or soup, and +it will give a delightful flavour. + + +_Soup._ No. 1. + +A quarter of a pound of portable soup, that is, one cake, in two quarts +of boiling water; vegetables to be stewed separately, and added after +the soup is dissolved. + + +_Soup._ No. 2. + +Take a piece of beef about a stone weight, and a knuckle of veal, eight +or ten onions, a bunch of thyme and parsley, an ounce of allspice, ten +cloves, some whole pepper and salt; boil all these till the meat is all +to pieces. Strain and take off the fat. Make about a quart of brown beef +gravy with some of your broth; then take half a pound of butter and a +good handful of flour mixed together, put it into a stewpan, set it +over a slow fire, keeping it stirring till very brown; have ready what +herbs you design for your soup, either endive or celery; chop them, but +not too small; if you wish for a fine soup add a palate and sweetbreads, +the palate boiled tender, and the sweetbreads fried, and both cut into +small pieces. Put these, with herbs, into brown butter; put in as much +of your broth as you intend for your soup, which must be according to +the size of your dish. Give them a boil or two, then put in a quart of +your gravy, and put all in a pot, with a fowl, or what you intend to put +in your dish. Cover it close, and, let it boil an hour or more on a slow +fire. Should it not be seasoned enough, add more salt, or what you think +may be necessary: a fowl, or partridge, or squab pigeons, are best +boiled in soup and to lie in the dish with it. + + +_Soup._ No. 3. + +Cut three pounds of beef and one pound of veal in slices and beat it. +Put half a pound of butter and a piece of bacon in your pan, brown it, +and sprinkle in half a spoonful of flour. Cut two onions in; add pepper +and salt, a bit of mace, and some herbs, then put in your meat, and fry +it till it is brown on both sides. Have in readiness four quarts of +boiling water, and a saucepan that will hold both water and what is in +your frying-pan. Cover it close; set it over a slow fire and stew it +down, till it is wasted to about five pints; then strain it off, and add +to it what soup-herbs you like, according to your palate. Celery and +endive must be first stewed in butter; and peas and asparagus first +boiled, and well drained from the butter, before you put it to the soup. +Stew it some time longer, and skim off all the fat; then take a French +roll, which put in your soup-dish; pour in your soup, and serve it up. +Just before you take it off the fire, squeeze in the juice of a lemon. + +If veal alone is used, and fowl or chicken boiled in it and taken out +when enough done, and the liquor strained, and the fowl or chicken put +to the clear liquor, with vermicelli, you will have a fine white soup; +and the addition of the juice of a lemon is a great improvement. + +The French cooks put in chervil and French turnips, lettuce, sorrel, +parsley, beets, a little bit of carrot, a little of parsnips, this last +must not boil too long--all to be strained off: to be sent up with +celery, endive (or peas) or asparagus, and stuffed cucumbers. + + +_Soup without Meat._ + +Take two quarts of water, a little pepper, salt, and Jamaica pepper, a +blade of mace, ten or twelve cloves, three or four onions, a crust of +bread, and a bunch of sweet herbs; boil all these well. Take the white +of two or three heads of endive, chopped, but not too small. Put three +quarters of a pound of butter in a stewpan that will be large enough to +hold all your liquor. Set it on a quick fire till it becomes very brown; +then put a little of your liquor to prevent its turning, or oiling; +shake in as much flour as will make it rather thick; then put in the +endive and an onion shred small, stirring it well. Strain all your +liquor, and put it to the butter and herbs; let it stew over a slow fire +almost an hour. Dry a French roll, and let it remain in it till it is +soaked through, and lay it in your dish with the soup. You may make this +soup with asparagus, celery, or green peas, but they must be boiled +before you put them to the burnt butter. + + +_Soup for the Poor._ + +Eight pails of water, two quarts of barley, four quarts of split peas, +one bushel of potatoes, half a bushel of turnips, half a bushel of +carrots, half a peck of onions, one ounce of pepper, two pounds of salt, +an ox's head, parsley, herbs, boiled six hours, produce one hundred and +thirty pints. Boil the meat and take off the first scum before the other +ingredients are put in. + + +_Another._ + +To feed one hundred and thirty persons, take five quarts of Scotch +barley, one quart of Scotch oatmeal, one bushel of potatoes, a bullock's +head, onions, &c., one pound and half of salt. + + +_Soup and Bouilli_ + +may be made of ox-cheek, stewed gently for some hours, and well skimmed +from the fat, and again when cold. Small suet dumplings are added when +heated for table as soup. + + +_Soupe a la Reine, or Queen's Soup._ + +Soak a knuckle of veal and part of a neck of mutton in water; put them +in a pot with liquor, carrots, turnips, thyme, parsley, and onions. Boil +and scum it; then season with a head or two of celery; boil this down; +take half a pound of blanched almonds, and beat them; take two fowls, +half roasted, two sweetbreads set off; beat these in a mortar, put them +in your stock, with the crumbs of two French rolls; then rub them +through a tamis and serve up. + + +_Another._ + +For a small terrine take about three quarters of a pound of almonds; +blanch, and pound them very fine. Cut up a fowl, leaving the breast +whole, and stew in consomme. When the breast is tender, take it out, +(leaving the other parts to stew with the consomme) pound it well with +the almonds and three hard-boiled yolks of eggs, and take it out of the +mortar. Strain the consomme, and put it, when the fat is skimmed off, to +the almonds, &c. Have about a quarter of a pint of Scotch barley boiled +very tender, add it to the other ingredients, put them into a pot with +the consomme, and stir it over the fire till it is boiling hot and well +mixed. Rub it through a tamis, and season it with a little salt; it must +not boil after being rubbed through. + + +_Soupe Maigre._ No. 1. + +Take the white part of eight loaved lettuces, cut them as small as dice, +wash them and strain them through a sieve. Pick a handful of purslain +and half a handful of parsley, wash and drain them. Cut up six large +cucumbers in slices about the thickness of a crown-piece. Peel and mince +four large onions, and have in readiness three pints of young green +peas. Put half a pound of fresh butter into your stewpan; brown it of a +high colour, something like that of beef gravy. Put in two ounces of +lean bacon cut clean from the rind, add all your herbs, peas, and +cucumbers, and thirty corns of whole pepper; let these stew together for +ten minutes; keep stirring to prevent burning. Put one gallon of boiling +water to a gallon of small broth, and a French roll cut into four pieces +toasted of a fine yellow brown. Cover your stewpan, and let it again +stew for two hours. Add half a drachm of beaten mace, one clove beaten, +and half a grated nutmeg, and salt to your taste. Let it boil up, and +squeeze in the juice of a lemon. Send it to table with all the bread and +the herbs that were stewed in it. + + +_Soupe Maigre._ No. 2. + +Take of every vegetable you can get, excepting cabbage, in such quantity +as not to allow any one to predominate; cut them small and fry them +brown in butter; add a little water, and thicken with flour and butter. +Let this stew three hours very gently; and season to your taste. The +French add French rolls. + + +_Soupe Maigre._ No. 3. + +Half a pound of butter, put in a stewpan over the fire, and let it +brown. Cut two or three onions in slices, two or three heads of celery, +two handfuls of spinach, a cabbage, two turnips, a little parsley, three +cabbage lettuces, a little spice, pepper and salt. Stew all these about +half an hour; then add about two quarts of water, and let it simmer till +all the roots are tender. Put in the crust of a French roll, and send +it to table. + + +_Soupe Maigre._ No. 4. + +Cut three carrots, three turnips, three heads of celery, three leeks, +six onions, and two cabbage lettuces in small pieces; put them in your +stewpan with a piece of butter, the size of an egg, a pint of dried or +green peas, and two quarts of water, with a little pepper and salt. +Simmer the whole over the fire till tender; then rub it through a sieve +or tamis; add some rice, and let it simmer an hour before you serve it +up. + + +_Soupe Maigre._ No. 5. + +Take three carrots, three turnips, three heads of celery, three leeks, +six onions, two cabbage lettuces; cut them all in small pieces, and put +them in your stewpan, with a piece of butter about the size of an egg, +and a pint of dried or green peas, and two quarts of water. Simmer them +over the fire till tender, then rub through a sieve or tamis. Add some +rice, and let it simmer an hour before you serve it up. + + +_Soupe Sante, or Wholesome Soup._ + +Take beef and veal cut in thin slices; put sliced turnips, carrots, +onions, bacon, in the bottom of your stewpan; lay your meat upon these, +and over it some thin thyme, parsley, a head or two of celery. Cover the +whole down; set it over a charcoal fire; draw it down till it sticks to +the bottom; then fill up with the above stock. Let it boil slowly till +the goodness is extracted from your meat; then strain it off. Cut and +wash some celery, endive, sorrel, a little chervil, spinach, and a piece +of leek; put these in a stewpan, with a bit of butter. Stew till tender, +then put this in your soup; give it a boil up together, and skim the fat +off. Cut off the crust of French rolls; dry and soak them in some of +your soup; put them into it, and serve your soup. + + +_Spanish Soup._ + +Put the scrag end of a neck of veal, two calves' feet, two pounds of +fresh beef, one old fowl, into a pot well tinned, with six quarts of +water, and a little salt, to raise the scum, which must be very +carefully taken off. Let these boil very gently two hours and a half, +till the water is reduced to four quarts; then take out all the meat, +strain the broth, and put to it a small quantity of pepper, mace, +cloves, and cinnamon, finely pounded, with four or five cloves of +garlic. A quarter of an hour afterwards add eight or ten ounces of rice, +with six ounces of ham or bacon, and a drachm of saffron put into a +muslin bag. Observe to keep it often stirred after the rice is in, till +served up. It will be ready an hour and a half after the saffron is in. +You should put a fowl into it an hour before it is ready, and serve it +up whole in the soup. + +This soup will keep two or three days. + + +_Turnip Soup._ + +Make a good strong gravy of beef or mutton; let it stand till cold; take +off all the fat; pare some turnips and slice them thin; stew them till +tender, then strain them through a sieve; mix the pulp with the gravy, +till of a proper thickness:--then add three quarters of a pint of cream; +boil it up, and send it to table. + + +_Veal Soup._ + +Take a knuckle of veal, and chop it into small pieces; set it on the +fire with four quarts of water, pepper, mace, a few herbs, and one large +onion. Stew it five or six hours; then strain off the spice, and put in +a pint of green peas until tender. Take out the small bones, and send +the rest up with the soup. + + +_Vegetable Soup._ No. 1. + +Take a quart of beef jelly and the same quantity of veal jelly: boil it, +have some carrots and turnips, cut small, previously boiled in a little +of the jelly; throw them in, and serve it up hot. + + +_Vegetable Soup._ No. 2. + +Take two cabbage and two coss lettuces, one hard cabbage, six onions, +one large carrot, two turnips, three heads of celery, a little tarragon, +chervil, parsley, and thyme, chopped fine, and a little flour fried in a +quarter of a pound of butter (or less will do). Then add three quarts of +boiling water; boil it for two hours, stir it well, and add, before +sending it to table, some crumbs of stale bread: the upper part of the +loaf is best. + + +_Vegetable Soup._ No. 3. + +Let a quantity of dried peas (split peas), or haricots, (lentils) be +boiled in common water till they are quite tender; let them then be +gradually passed through a sieve with distilled water, working the +mixture with a wooden spoon, to make what the French call a _pure_: and +let it be made sufficiently liquid with distilled water to bear boiling +down. Then let a good quantity of fresh vegetables, of any or all kinds +in their season, especially carrots, lettuces, turnips, celery, spinach, +with always a few onions, be cut into fine shreds, and put it into +common boiling water for three or four minutes to blanch; let them then +be taken out with a strainer, added to and mixed with the _pure_, and +the whole set to boil gently at the fire for at least two hours. A few +minutes before taking the soup from the fire, let it be seasoned to the +taste with pepper and salt. + +The soup, when boiling gently at the fire, should be very frequently +stirred, to prevent its sticking to the side of the pan, and acquiring a +burnt taste. + + +_Vegetable Soup._ No. 4. + +Cut two potatoes, one turnip, two heads of celery, two onions, one +carrot, a bunch of sweet herbs; put them all into a stewpan; cover +close; draw them gently for twenty minutes, then put two quarts of good +broth, let it boil gently, and afterwards simmer for two hours. Strain +through a fine sieve; put it into your pan again; season with pepper and +salt, and let it boil up. + + +_Vegetable Soup._ No. 5. + +Take four turnips, two potatoes, three onions, three heads of celery, +two carrots, four cabbage lettuces, a bunch of sweet herbs, and parsley. +The vegetables must be cut in slices; put them into a stewpan, with half +a pint of water; cover them close; set them over the fire for twenty +minutes to draw; add three pints of broth or water, and let it boil +quickly. When the vegetables are tender rub them through a sieve. If you +make the soup with water, add butter, flour, pepper, and salt. Let it be +of the thickness of good cream, and add some fine crumbs of bread with +small dumplings. + + +_Vermicelli Soup._ + +Break the vermicelli a little, throw it into boiling water, and let it +boil about two minutes. Strain it in a sieve, and throw it into cold +water: then strain and put it into a good clear consomme, and let it +boil very slowly about a quarter of an hour. When it is going to table, +season with a little salt, and put into it a little crust of French +roll. + + +_West India Soup, called Pepper Pot._ + +A small knuckle of veal and a piece of beef of about three pounds, seven +or eight pounds of meat in all; potherbs as for any other soup. When the +soup is skimmed and made, strain it off. The first ingredient you add to +the soup must be some dried ocre (a West India vegetable), the quantity +according to your judgment. It is hard and dry, and therefore requires +a great deal of soaking and boiling. Then put in the spawn of the +lobsters you intend for your soup, first pounding it very fine, and +mixing it by degrees with a little of your soup cooled, or it will be +lumpy, and not so smooth as it should be. Put it into the soup-pot, and +continue to stir some time after it is in. Take about two middling +handfuls of spinach and about six hearts of the inside of very nice +greens; scald both greens and spinach before you put them to the soup, +to take off the rawness; the greens require most scalding. Squeeze them +quite dry, chop and put them into the soup; then add all the fat and +inside egg and spawn you can get from the lobsters, also the meat out of +the tails and claws. Add the green tops only of a large bundle of +asparagus, of the sort which they call sprew-grass, previously scalded; +a few green peas also are very good. After these ingredients are in, the +soup should no more than simmer; and when the herbs are sufficiently +tender it is done enough. This soup is not to be clear, on the contrary +thick with the lobster, and a perfect mash with the lobster and greens. +You are to put in lobster to your liking; I generally put in five or +six, at least of that part of them which is called fat, egg, and inside +spawn, sufficient to make it rich and good. It should look quite yellow +with this. Put plenty of the white part also, and in order that none of +the goodness of the lobsters should be lost, take the shells of those +which you have used, bruise them in a mortar, and boil them in some of +the broth, to extract what goodness remains; then strain off the liquor +and add it to the rest. Scoop some potatoes round, half boiling them +first, and put into it. Season with red pepper. Put in a piece of nice +pickled pork, which must be first scalded, for fear of its being too +salt; stew it with the rest and serve it. + + +_White Soup._ No. 1. + +Take two chickens; skin them; take out the lungs and wash them +thoroughly; put them in a stewpan with some parsley. Add a quart of veal +jelly, and stew them in this for one hour over a very slow fire. Then +take out the chickens, and put a penny roll to soak in the liquor; take +all the flesh of the chickens from the bones, and pound it in a mortar, +with the yolk of three eggs boiled hard. Add the bread (when soaked +enough) and pound it also with them; then rub the whole finely through a +sieve. Add a quart more jelly to the soup, and strain it through a +sieve; then put the chicken to the soup. Set a quart of cream on the +fire till it boils, stirring it all the time; when ready to serve, pour +that into the soup and mix it well together. Have ready a little +vermicelli, boiled in a little weak broth, to throw into the soup, when +put into the terrine. + + +_White Soup._ No. 2. + +Have good stock made of veal and beef; then take about a pound of veal, +and the like quantity of ham, cut both into thin slices, and put them +into a stewpan, with a pint of water and two onions cut small. Set it on +the fire and stew it down gently, till it is quite dry, and of a rather +light brown colour; then add the stock, and let it all stew till the +veal and ham are quite tender. Strain it off into the stewpot; add a +gill or more of cream, some blanched rice boiled tender, the quantity to +your own judgment, the yolks of six eggs beaten up well with a little +new milk: let the soup be boiling hot before the eggs are added, which +put to it by degrees, keeping it stirring over a slow fire. Serve it +very hot: to prevent curdling, put the soup-pot into a large pot of +boiling water, taking care that not the least drop of water gets in, and +so make it boiling hot. + + +_White Soup._ No. 3. + +Cut one pound of veal, or half a fowl, into small pieces; put to it a +few sweet herbs, a crust of bread, an ounce of pearl barley well washed. +Set it over a slow fire, closely covered; let it boil till half is +consumed; then strain it and take off the fat. Have ready an ounce of +sweet almonds blanched, pound them in a marble mortar, adding a little +soup to prevent their oiling. Mix all together. When you send it up, add +one third of new milk or cream, salt and pepper to taste. + + +_White Soup._ No. 4. + +Take a knuckle of veal, and put water according to the quantity of soup +you require; let it boil up and skim it; then put in three ounces of +lean bacon or ham, with two heads of celery, one carrot, one turnip, two +onions, and three or four blades of mace, and boil for three or four +hours. When properly boiled, strain it off, taking care to skim off all +the fat; then put into it two ounces of rice, well boiled, half a pint +of cream beaten up, and five or six yolks of eggs. When ready to serve, +pour the soup to the eggs backward and forward to prevent it from +curdling, and send it to table. You must boil the soup once after you +add the cream, and before you put it to the eggs. Three laurel leaves +put into it in summer and six in winter make a pleasant addition, +instead of sweet almonds. + + +_White Soup._ No. 5. + +Make your stock with veal and chicken, and beat half a pound of almonds +in a mortar very fine, with the breast of a fowl. Put in some white +broth, and strain off. Stove it gently, and poach eight eggs, and lay in +your soup, with a French roll in the middle, filled with minced chicken +or veal, and serve very hot. + + +_White Soup._ No. 6. + +Take a knuckle of veal; stew it with celery, herbs, slices of ham, and a +little cayenne and white pepper; season it to your taste. When it is +cleared off, add one pound of sweet almonds, a pint of cream, and the +yolks of eight eggs, boiled hard and finely bruised. Mix these all +together in your soup; let it just boil, and send it up hot. You may add +a French roll; let it be nicely browned. + +The ingredients here mentioned will make four quarts. + + +_White Soup._ No. 7. + +Stock from a boiled knuckle of veal, thickened with about two ounces of +sweet almonds, beaten to a paste, with a spoonful of water to prevent +their oiling; a large slice of dressed veal, and a piece of crumb of +bread, soaked in good milk, pounded and rubbed through a sieve; a bit of +fresh lemon-peel and a blade of mace in the finest powder. Boil all +together about half an hour, and stir in about a pint of cream without +boiling. + + + + +BROTHS. + + +_Broth for the Poor._ + +A good wholesome broth may be made at a very reasonable rate to feed the +poor in the country. The following quantities would furnish a good meal +for upwards of fifty persons. + +Take twenty pounds of the very coarse parts of beef, five pounds of +whole rice, thirteen gallons of water; boil the meat in the water first, +and skim it very well; then put in the rice, some turnips, carrots, +leeks, celery, thyme, parsley, and a good quantity of potatoes; add a +good handful of salt, and boil them all together till tender. + + +_Another._ + +Four hundred quarts of good broth for the poor may be made as +follows:--Good beef, fifty pounds weight; beeves' cheeks, and legs of +beef, five; rice, thirty pounds; peas, twenty-three quarts; black +pepper, five ounces and a half; cayenne pepper, half an ounce; ground +ginger, two ounces; onions, thirteen pounds; salt, seven pounds and a +half; with celery, leeks, carrots, dried mint, and any other vegetable. + + +_Broth for the Sick._ No. 1. + +Boil one ounce of very lean veal, fifteen minutes in a little butter, +and then add half a pint of water; set it over a very slow fire, with a +spoonful of barley and a piece of gum arabic about the size of a nut. + + +_Broth for the Sick._ No. 2. + +Put a leg of beef and a scrag of mutton cut in pieces into three or four +gallons of water, and let them boil twelve hours, occasionally stirring +them well; and cover close. Strain the broth, and let it stand till it +will form a jelly; then take the fat from the top and the dross from the +bottom. + + +_Broth for the sick._ No. 3. + +Take twelve quarts of water, two knuckles of veal, a leg of beef, or two +shins, four calves' feet, a chicken, a rabbit, two onions, cloves, +pepper, salt, a bunch of sweet herbs. Cover close, and let the whole +boil till reduced to six quarts. Strain and keep it for use. + + +_Barley Broth._ + +Take four or five pounds of the lean end of a neck of mutton, soak it +well in cold water for some time, then put it in a saucepan with about +four quarts of water and a tea-cupful of fine barley. Just before it +boils take it off the fire and skim it extremely well; put in salt and +pepper to your taste, and a small bundle of sweet herbs, which take out +before the broth is sent up. Then let it boil very gently for some hours +afterwards; add turnips, carrots, and onions, cut in small pieces, and +continue to boil the broth till the vegetables are quite done and very +tender. When nearly done it requires to be stirred frequently lest the +barley should adhere. + + +_Another._ + +Put on whatever bones you have; stew them down well with a little whole +pepper, onions, and herbs. When done, strain it off, and next day take +off all the fat. Take a little pearl barley, boil it a little and strain +it off; put it to the broth, add a coss lettuce, carrot, and turnip, cut +small. Boil all together some time, and serve it up. + + +_Chervil Broth for Cough._ + +Boil a calf's liver and two large handfuls of chervil in four quarts of +spring water till reduced to one quart. Strain it, and take a +coffee-cupful night and morning. + + +_Hodge-Podge._ + +Stew a scrag of mutton: put in a peck of peas, a bunch of turnips cut +small, a few carrots, onions, lettuce, and some parsley. When +sufficiently boiled add a few mutton chops, which must stew gently till +done. + + +_Leek Porridge._ + +Peel twelve leeks; boil them in water till tender; take them out and put +them into a quart of new milk; boil them well; thicken up with oatmeal, +and add salt according to the taste. + + +_Madame de Maillet's Broth._ + +Two ounces of veal, six carrots, two turnips, one table-spoonful of gum +arabic, one table-spoonful of rice, two quarts of water; simmer for +about two hours. + + +_Mutton Broth._ + +The bone of a leg of mutton to be chopped small, and put into the +stewpan with vegetables and herbs, together with a little drop of water, +and drawn as gravy soup; add boiling water. + + +_Pork Broth._ + +Take a leg of pork fresh cut up; beat it and break the bone; put it into +three gallons of soft water, with half an ounce of mace and the same +quantity of nutmeg. Let it boil very gently over a slow fire, until two +thirds of the water are consumed. Strain the broth through a fine sieve, +and when it is cold take off the fat. Drink a large cupful in the +morning fasting, and between meals, and just before going to bed, +warmed. Season it with a little salt. This is a fine restorative. + + +_Potage._ + +Boil a leg of beef, and a knuckle of veal, with a bunch of sweet herbs, +a little mace and whole pepper, and a handful of salt. When the meat is +boiled to rags or to a very strong broth, strain it through a hair +sieve, and when it is cold, take off the fat. With raw beef make a gravy +thus: cut your beef in pieces, put them in a frying-pan with a piece of +butter or a slice of bacon, fry it very brown, then put it to some of +your strong broth, and when it grows browner and thick till it becomes +reduced to three pints of gravy, fill up your strong broth to boil with +a piece of butter and a handful of sweet herbs. Afterwards a chicken +must be boiled and blanched and cut in slices; and two or three +sweetbreads fried very brown; a turnip also sliced and fried. Boil all +these half an hour, and put them in the dish in which you intend to +serve up, with three French rolls (cut in halves) and set it over a fire +with a quart of your gravy, and some of your broth, covered with a dish, +till it boils very fast, and as it reduces fill up with your broth till +your bread is quite soaked. You may put into the dish either a duck, +pigeon, or any bird you please; but whichever you choose, roast it +first, and then let it boil in the dish with your bread. This may be +made a pea soup, by only rubbing peas through a sieve. + + +_Scotch Pottage._ + +Place a tin saucepan on the fire with some boiling water; stir in Scotch +oatmeal till it is of the desired consistence: when done, pour it in a +basin and add milk or cream to it. It is more nutritious to make it of +milk instead of water, if the stomach will bear it. The Scotch peasantry +live entirely on this strengthening food. The best Scotch oatmeal is to +be bought at Dudgeon's, in the Strand. + + +_Scotch Broth._ + +Boil very tender a piece of thin brisket of beef, with trimmings of any +other meat, or a piece of gravy beef; cut it into square pieces; strain +off the broth and put it in a soup-pot; add the beef, cut in squares, +with plenty of carrots, turnips, celery, and onions, cut in shapes and +well boiled before put to the broth, and, if liked, some very small suet +dumplings first boiled. Season it to your palate. + + +_Turnip Broth._ + +Have a sufficient quantity of good strong broth as for any other soup, +taking care that it is not too strongly flavoured by any of the roots +introduced into it. Peel a good quantity of the best turnips, selecting +such as are not bitter. Sweat them in butter and a little water till +they are quite tender. Rub them through a tamis, mix them with the +broth; boil it for about half an hour. Add half a pint of very good +cream, and be careful not to have too fierce a fire, as it is apt to +burn. + + +_Another._ + +Put one pound of lean veal, pulled into small pieces in a pipkin, with +two large or three middling turnips. Cover the pipkin very close, to +prevent water from getting into it; set it in a pot of water, and let it +boil for two or three hours. A tea-cupful of the broth produced in the +pipkin may be taken twice or thrice a day. + + +_Veal Broth._ No. 1. + +Take ten or twelve knuckles, such as are cut off from legs and shoulders +of mutton, at the very shank; rub them with a little salt, put them in a +pan of water for two or three hours, and wash them very clean; boil them +in a gallon of spring water for an hour. Strain them very clean, then +put in two ounces of hartshorn shavings, and the bottom crust of a penny +loaf; let it boil till the water is reduced to about three pints; strain +it off, and when cold skim off the fat. Take half a pint warm before you +rise, and the same in bed at night. Make it fresh three times a week in +summer, and twice a week in winter: do not put in any lamb bones. This +is an excellent thing. + + +_Veal Broth._ No. 2. + +Soak a knuckle of veal for an hour in cold water; put it into fresh +water over the fire, and, as the scum rises, take it off; let it stew +gently for two hours, with a little salt to make the scum rise. When it +is sufficiently stewed, strain the broth from the meat. Put in some +vermicelli; keep the meat hot; and as you are going to put the soup into +the terrine add half a pint of cream. + + +_Veal Broth._ No. 3. + +Take one pound of lean veal, one blade of mace, two table-spoonfuls of +rice, one quart of water; let it boil slowly two hours; add a little +salt. + + +_Veal Broth._ No. 4.--_Excellent for a Consumption._ + +Boil a knuckle of veal in a gallon of water; skim and put to it half a +pound of raisins of the sun, stoned, and the bottoms of two manchets, +with a nutmeg and a half sliced, and a little hartshorn. Let it boil +till reduced to half the quantity; then pound it all together and +strain. Add some brown sugar-candy, some rose-water, and also the juice +of a lemon, if the patient has no cough. + + + + +FISH. + + +_Carp and Tench._ + +Scale the fish, take out the gut and gall; save all the blood. Split the +carp if large; cut it in large pieces, and salt it. Boil some sliced +parsley roots and onions tender in half a pint of water, adding a little +cayenne pepper, ginger, cloves, and allspice, a lemon sliced, a little +vinegar, and moist sugar, one glass of red wine, and some butter rolled +in flour. Then put in the fish, and let it boil very fast for half an +hour in a stewpan. The blood is to be put in the sauce. + + +_Carp, to stew._ + +Scale, gut, and cleanse them; save the roes and milts; stew them in some +good broth: season, to your taste, with a bundle of herbs, onions, +anchovies, and white wine; and, when they are stewed enough, thicken the +sauce with the yolks of five eggs. Pass off the roes, dip them in yolk +of egg and flour, and fry them with some sippets of French bread; then +fry a little parsley, and, when you serve up, garnish the dish with the +roes, parsley, and sippets. + + +_Another way._ + +Have your carp fresh out of the water; scale and gut them, washing the +blood out of each fish with a little claret; and save that after so +doing. Cut your carp in pieces, and stew in a little fresh butter, a few +blades of mace, winter savory, a little thyme, and three or four onions; +after stewing awhile, take them out, put them by, and fold them up in +linen, till the liquor is ready to receive them again, as the fish would +otherwise be boiled to pieces before the liquor was reduced to a proper +thickness. When you have taken out your fish, put in the claret that you +washed out the blood with, and a pint of beef or mutton gravy, +according to the quantity of your fish, with some salt and the butter in +which you stewed the carp; and when this butter is almost boiled to a +proper thickness put in your fish again; stew all together, and serve it +up. Two spoonfuls of elder vinegar to the liquor when taken up will give +a very agreeable taste. + + +_Cod, to stew._ + +Cut a cod into thin pieces or slices; lay them in rows at the bottom of +a dish; put in a pint of white wine, half a pound of butter, a few +oysters, with their liquor, a little pepper and salt, with some crumbs +of bread. Stew them all till they are done enough. Garnish the dish with +lemon. + + +_Cod, Ragout of._ + +Wash the cod clean, and boil it in warm water, with vinegar, pepper, +salt, a bay-leaf, and lemon. Make a sauce of burnt butter, fried flour, +capers, and oysters. When you serve it up put in some black pepper and +lemon-juice. + + +_Cod's Head, to boil._ + +Take vinegar and salt, a bunch of sweet herbs, and an onion; set them on +the fire in a kettle of water; boil them and put in the head; and, while +it is boiling, put in cold water and vinegar. When boiled, take it up, +put it into a dish, and make sauce as follows:--Take gravy and claret, +boiled with a bundle of sweet herbs and an onion, two or three +anchovies, drawn with two pounds of butter, a pint of shrimps, oysters, +the meat of a lobster shred fine. You may stick little toasts on the +head, and lay on and about the roe, milt, and liver. Garnish the dish +with fried parsley, lemon, barberries, horseradish, and fried fish. + + +_Crab, to dress._ + +Take all the body and the meat of the legs, and put them together in a +dish to heat, with a little broth or gravy, just to make them moist. +When hot, have ready some good broth or gravy, with an anchovy dissolved +in it, and the juice of a small lemon, heated; afterwards thicken it up +with butter, and stir it in the crab, as it is, hot: then serve all up +in the shell. + + +_Crab or Lobster, to butter._ + +The crabs or lobsters being boiled and cold, take all the meat out of +the shells and body; break the claws and take out the meat. Shred it +small; add a spoonful or two of claret, a little vinegar, and a grated +nutmeg. Let it boil up till it is thoroughly hot; then put in some +melted butter, with anchovies and white gravy; thicken with the yolk of +an egg or two, and when very hot put it into the large shell. Put crumbs +of bread over it, and brown it with a salamander. + + +_Crab, or Lobster, to stew._ No. 1. + +A little cayenne, vinegar, butter, flour, and salt. Cover it with water +and let it stew gently. + + +_Crab, or Lobster, to stew._ No. 2. + +When the lobsters are boiled, take out the tail and claws, and dip them +in white wine; strew over them nutmeg, cloves, mace, salt, and pepper, +mixed together. Then pour over them some melted butter with a little +white wine in it; send them to the bakehouse, and let them stand in a +slow oven about half an hour. Pour out the butter and wine, and pour on +some fresh butter; when cold, cover them, and keep them in a cold place. + + +_Crab, or Lobster, to stew._ No. 3. + +Boil the lobsters; when cold take out all the meat; season it well with +pepper, salt, nutmeg and mace pounded. Put it into an earthen pot with +as much clarified butter as will cover it; bake it well. While warm, +take it out of the pot, and let the butter drain from it. Break it as +fine as you can with a spoon or knife; add more seasoning if required; +put it as close as possible in the pot, and cover with clarified butter. +The hen lobsters are best for this purpose, as the eggs impart a good +colour. It may be pounded in a marble mortar, but, if baked enough, will +do as well without it. + + +_Crawfish, to make red._ + +Rub the fish with aqua vitae, which will produce the desired effect most +completely. + + +_Eels broiled whole._ + +Skin, wash, and dry your eels, and score them with the knife, seasoning +them with pepper, salt, thyme, parsley, and crumbs of bread, turning +them round and skewering them across; you may either roast or broil them +as you like best: the sauce to be melted butter with lemon juice. + + +_Eels, to collar._ + +Scour large silver eels with salt; slit them, and take out the +back-bones; wash and dry them; season with shred parsley, sage, an +onion, and thyme. Then roll each into collars, in a cloth; tie them +close with the heads, bones, and a bundle of herbs, and boil them in +salt and water. When tender, take them up, and again tie them close; +drain the pickle, and put them into it. + + +_Eels, to fry._ + +Cut every eel into eight pieces; mix them with a proper quantity of +yolks of eggs, and well season with pepper, and salt, and bread rubbed +fine, with parsley and thyme; then flour them, and fry them. You may +cook them as plain as you like, with only salt and flour, and serve them +up with melted butter and fried parsley. + + +_Eels, to pot._ + +Into an earthen pan put Jamaica and common pepper, pounded fine, and +salt; mix them and strew some at the bottom of the pan; cut your eels +and lay them over it, and strew a little more seasoning over them. Then +put in another layer of eels, repeating this process till all the eels +are in. Lay a few bay leaves upon them, and pour as much vinegar as you +may think requisite; cover the pan with brown paper and bake them. Pour +off the liquor, cover them with clarified butter, and lay them by for +use. + + +_Eels, to pickle._ + +Drain, wash, and well cleanse your eels, and cut off the heads. Cut them +in lengths of four or five inches, with their skins on; stew in them +some pepper and salt, and broil them on a gridiron a fine colour: then +put them in layers in a jar, with bay-leaf, pepper, salt, a few slices +of lemon, and a few cloves. Pour some good vinegar on them; tie strong +paper over, and prick a few holes in it. It is better to boil the +seasoning with some sweet herbs in the vinegar, and let it stand to be +cold before it is put over the eels. Two yolks of eggs boiled hard +should be put in the vinegar with a tea-spoonful of flour of mustard. +Two yolks are sufficient for twelve pounds of eels. + + +_Eels, to roast._ + +Skin your eels; turn, scotch, and wash them with melted butter; skewer +them crosswise; fix them on the spit, and put over them a little pepper, +salt, parsley, and thyme; roast them quick. Fry some parsley, and lay it +round the dish; make your sauce of butter and gravy. + + +_Eels, to spitchcock._ + +Leave the skin on the eels; scour them with salt; wash them; cut off +their heads and slit them on the belly side; take out the bone and guts. +Wash and wipe them well; cut them in pieces three inches long, and wipe +them quite dry. Put two ounces of butter, with a little minced parsley, +thyme, sage, pepper and salt, and a little chopped shalot, in a stewpan; +when the butter is melted, stir the ingredients together, and take the +pan off the fire; mix the yolks of two eggs with them and dip the eels +in, a piece at a time; then roll them in bread crumbs, making as much +stick on as you can. Rub the gridiron with a bit of suet; set it over a +clear fire, and broil your eels of a fine crisp brown; dust them with +crisp parsley. Sauce, anchovy and butter, or plain butter in a boat. + + +_Another way._ + +Wash your eels well in their skins with salt and water; dry and slit +them; take out the back-bone, and slash them: season them with chopped +parsley, thyme, salt, and pepper. Clean the inside with melted butter; +cut them into pieces about three inches long and broil them; make the +sauce with butter and orange juice. + + +_Eels, to stew._ + +Take five pounds of middling shafflings, cut off their heads, skin, and +cut them in pieces as long as your finger. Wash them in several waters; +dry them well with a cloth, lay them in a pan, sprinkle over them half +an ounce of white salt, and let them lie an hour. Lay them in a stewpan, +and add half a pint of French white wine, a quarter of a pint of water, +two cloves beaten, a blade of mace, a large onion peeled, and the rind +of a lemon; stew all these gently half an hour: then take the eels out +of the liquor, skim off all the fat, and flour the eels all over; put to +the liquor in which they were stewed an anchovy, washed and boned, and +mix sorrel and parsley, half a handful of each, and half a pound of +fresh butter. Let it just boil up; put in the eels; when they boil, lay +them on sippets in your dish, and send them up hot to table. + + +_Another way._ + +Cover the fish close in a stewpan with a piece of butter as big as a +walnut rolled in flour, and let it stew till done enough, which you will +know by the eels being very tender. Take them up and lay them on a dish; +strain your sauce, and give it a quick boil and pour it over the fish. +Garnish with lemon. + + +_Fish, to recover when tainted._ + +When fish of any kind is tainted plunge it in cold milk, which will +render it sweet again. + + +_Fish, in general, to dress._ + +Take water, salt, half a pint of vinegar, a sprig of thyme, a small +onion, and a little lemon peel; boil them all together, then put in your +fish, and when done enough take them out, drain them well, and lay them +over a stove to keep hot. + +If you fry fish, strew some crumbs of grated bread very fine over them, +and fry them in sweet oil; then drain them well and keep them hot. + + +_Fish, to dress in Sauce._ + +Cut off the heads, tails, and fins, of two or three haddocks or other +small fish; stew them in a quart of water, with a little spice and +anchovy, and a bunch of sweet herbs, for a quarter of an hour; and then +skim. Roll a bit of butter in flour, and thicken the liquor; put down +the fish, and stew them with a little chopped parsley, and cloves, or +onions. + + +_Fish hashed in Paste._ + +Cut the fish into dice about three quarters of an inch square; prepare +white sauce the same as for fowls, leaving out the mushrooms and +truffles; add a little anchovy sauce to give it a good colour, and a +pinch of cayenne pepper and salt. When the sauce is done, throw in the +dice of fish, and when thoroughly hot serve it. + +There should be a little more butter in the sauce than is commonly used +in the white sauce for fowls. + + +_Fish, to Cavietch._ + +Cut the fish into slices, season them with pepper and salt, and let them +lie for an hour; dry them well with a cloth, flour and fry them brown in +oil: boil a quantity of vinegar proportionate to that of the fish to be +prepared: cover the fish with slices of garlic and some whole pepper and +mace; add the same quantity of oil as vinegar, mix them well together, +and salt to your taste. When the fish and liquor are quite cold, slice +onions and lay at the bottom of the pan; then put a layer of fish, and +so on, till the whole is in. The liquor must be cold before it is poured +on the fish. + + +_Gudgeon._ + +Dress as you would smelts. + + +_Haddocks, to bake._ + +Bone two or three haddocks, and lay them in a deep pan with pepper, +salt, butter and flour, and two or three anchovies, and sufficient water +to cover them. Cover the pan close for an hour, which is required to +bake them, and serve them in the saucepan. + + +_Haddock baked._ + +Let the inside of the gills be drawn out and washed clean; fill with +bread crumbs, parsley, sweet herbs chopped, nutmeg, salt, pepper, a bit +of butter, and grated lemon-peel; skewer the tail into the mouth, and +rub it well with yolk of egg. Strew over bread crumbs, and stick on bits +of butter. Bake the fish in a common oven, putting into the dish a +little white wine and water, a bit of mace, and lemon-peel. Serve up +with oyster sauce, white fish sauce, or anchovy sauce; but put to the +sauce what gravy is in the dish, first skimming it. + + +_Haddock Pudding._ + +Skin the fish; take out all the bones, and cut it in thin slices. Butter +the mould well, and throw round it the spawn of a lobster, before it is +boiled. Put alternate slices of haddock and lobster in the mould, and +season to your taste. Beat up half a pint of cream or more, according to +the size of the mould, with three eggs, and pour on it: tie a cloth +over, and boil it an hour. Stew oysters to go in the dish. Garnish with +pastry. + + +_Herring._ + +The following is a Swedish dish: Take salted herring, some cold veal, an +apple, and an onion, mince them all fine, and mix them well together +with oil and vinegar. + + +_Lampreys, to pot._ + +Well cleanse your lampreys in the following manner: the intestines and +the pipe which nature has given them instead of a bone must be taken +clear away, by opening them down the belly from head to tail. They must +then be rubbed with wood-ashes, to remove the slime. Then rub with salt, +and wash them in three or four waters. Let them be quite free from water +before you proceed to season them thus:--take, according to the quantity +you intend to pot, allspice ground with an equal quantity of black +pepper, a little mace, cayenne pepper, salt, about the same quantity as +that of all the other seasoning; mix these well together, and rub your +lampreys inside and out. Put them into an earthen pan or a well-tinned +copper stewpan, with some good butter under and over, sufficient to +cover them, when dissolved. Put in with them a few bay-leaves and the +peel of a lemon. Let them bake slowly till they are quite done; then +strain off the butter, and let them lie on the back of a sieve till +nearly cold. Then place them in pots of suitable size, taking great +care to rub the seasoning well over them as you lay them in; because the +seasoning is apt to get from the fish when you drain them. Carefully +separate the butter which you have strained from the gravy; clarify it, +and, when almost cold, pour it into your pots so as to cover your fish +completely. If you have not sufficient butter for this purpose you must +clarify more, as the fish must be entirely hid from sight. They are fit +for use the next day. + +Great care must be taken to put them into the pots quite free from the +gravy or moisture which they produce. + + +_Another way._ + +Skin your fish, cleanse them with salt, and wipe them dry. Beat some +black pepper, mace, and cloves; mix them with salt, and season your fish +with it. Put them in a pan; cover with clarified butter; bake them an +hour and season them well; remove the butter after they are baked; take +them out of their gravy, and lay them on a coarse cloth to drain. When +quite cold, season them again with the same seasoning. Lay them close in +the pot; cover them completely with clarified butter; and if your butter +is good, they will keep a long time. + + +_Lobsters, to butter._ + +Put by the tails whole, to be laid in the middle of the dish; cut the +meat into large pieces; put in a large piece of butter, and two +spoonfuls of Rhenish wine; squeeze in the juice of a lemon, and serve it +up. + + +_Lobster Fricassee._ + +Cut the meat of a lobster into dice; put it in a stewpan with a little +veal gravy; let it stew for ten minutes. A little before you send it to +table beat up the yolk of an egg in cream: put it to your lobster, +stirring it till it simmers. Pepper and salt to your taste. Dish it up +very hot, and garnish with lemon. + + +_Lobsters, to hash._ + +Take the meat out of a boiled lobster as whole as you can. Break all the +shells; to these and the remains of the body, the large claws excepted, +as they have no goodness in them, put some water, cayenne pepper, salt, +and common pepper. Let them stew together till the liquor has a good +flavour of the lobster, but observe that there must be very little +water, and add two teaspoonfuls of anchovy pickle. Strain through a +common sieve; put the meat of the lobster to the gravy; add some good +rich melted butter, and send to table. Lobster sauce is made in the same +way, only the meat should be cut smaller than for hashing. Hen lobsters +are best. + + +_Lobsters, to pot._ + +Boil four moderate-sized lobsters, take off the tails, and split them. +Take out the flesh as whole as possible; pick the meat out of the body +and chine; beat it fine, and season with pepper, salt, nutmeg, and mace, +and season separately, in the same manner, the tails and claws, which +must also be taken out as whole as you can. Clarify a pound of the very +finest butter; skim it clean; put in the tails and claws, with what you +have beaten, and let it boil a very short time, stirring it all the +while lest it should turn. Let it drain through a sieve, but not too +much; put it down close in a pot, and, when it is a little cooled, pour +over the butter which you drained from it. When quite cold, tie it down. +The butter should be the very best, as it mixes with the lobster spawn, +&c., and is excellent to eat with the rest or spread upon bread. + + +_Lobsters, to stew._ + +Half boil two fine lobsters; break the claws and take out the meat as +whole as you can; cut the tails in two, and take out the meat; put them +in a stewpan, with half a pint of gravy, a gill of white wine, a little +beaten mace, cayenne pepper, salt, a spoonful of ketchup, a little +anchovy liquor, and a little butter rolled in flour. Cover and stew them +gently for twenty minutes. Shake the pan round frequently to prevent the +contents from sticking; squeeze in a little lemon. Cut the chines in +four; pepper, salt, and broil them. Put the meat and sauce in a dish, +and the chines round for garnish. + + +_Lobster Curry Powder._ + +Eleven ounces of coriander seed, six drachms of cayenne pepper, one +ounce of cummin, one ounce and a half of black pepper, one ounce and a +half of turmeric, three drachms of cloves, two drachms of cardamoms. + + +_Lobster Pates._ + +Rub two ounces of butter well into half a pound of flour; add one yolk +of an egg and a little water, and make it into a stiff paste. Sheet your +pate moulds very thin, fill them with crumbs of bread, and bake lightly. +Turn out the crumbs and save them. Cut your lobster small; add to it a +little white sauce, and season with pepper and salt. Take care that it +is not too thin. Fill your moulds; cover with the crumbs which you +saved, and a quarter of an hour before dinner put them into the oven to +give them a light colour. + +Oyster pates are done the same way. + + +_Lobster Salad._ + +Boil a cauliflower, pull it in pieces, and put it in a dish with a +little pepper, salt, and vinegar. Have four or five hard-boiled eggs, +boiled beet-root, small salad, and some anchovies, nicely cleaned and +cut in lengths. Put a layer of small salad at the bottom of the dish, +then a layer of the cauliflower, then the eggs cut in slices, then the +beet, and so on. Take the claws and tail of the lobster, cut as whole as +possible, and trim, to be laid on the top. The trimmings and what you +can get out may be put in at the time you are laying the cauliflower, +&c. in the dish. Make a rich salad sauce with a little elder vinegar in +it, and pour it over. Lay the tails and claws on the top, and cross the +shreds of the anchovies over them. + + +_Mackarel a la maitre d'hotel._ + +Boil the fish, and then put it in a stewpan, with a piece of butter and +sweet herbs. Set it on the fire till the butter becomes oil. + + +_Mackarel, to boil._ + +Boil them in salt and water with a little vinegar. Fennel sauce is good +to eat with them, and also coddled gooseberries. + + +_Mackarel, to broil._ + +You may split them or broil them whole; pepper and salt them well. For +sauce, scald some mint and fennel, chop them small; then melt some +butter and put your herbs in. You may scald some gooseberries and lay +over your mackarel. + + +_Mackarel, to collar._ + +Collar them as eels, only omit the sage, and add sweet herbs, a little +lemon-peel, and seasoning to your taste. + + +_Mackarel, to fry._ + +For frying you may stuff the fish with crumbs of bread, parsley well +chopped, lemon-peel grated, pepper and salt, mixed with yolk of egg. +Serve up with anchovy or fennel sauce. + + +_Mackarel, to pickle._ + +Cut the mackarel into four or five pieces; season them very high; make +slits with a penknife, put in the seasoning, and fry them in oil to a +good brown colour. Drain them very dry; put them into vinegar, if they +are to be kept for any time; pour oil on the top. + + +_Mackarel, to pot._ + +Proceed in the same manner as with eels. + + +_Mackarel, to souse._ + +Wash and clean your fish: take out the roes, and boil them in salt and +water; when enough, take them out and lay them in the dish; pour away +half the liquor they were boiled in, and add to the rest of the liquor +as much vinegar as will cover them and two or three bay leaves. Let them +lie three days before they are eaten. + + +_Mackarel Pie._ + +Cut the fish into four pieces; season them to your taste with pepper, +salt, and a little mace, mixed with a quarter of a pound of beef suet, +chopped fine. Put at the bottom and top, and between the layers of fish, +a good deal of young parsley, and instead of water a little new milk in +the dish for gravy. If you like it rich, warm about a quarter of a pint +of cream, which pour in the pie when baked; if not, have boiled a little +gravy with the heads. It will take the same time to bake as a veal pie. + + +_Mullet, to boil._ + +Let them be boiled in salt and water, and, when you think them done +enough, pour part of the water from them, and put a pint of red wine, +two onions sliced, some nutmeg, salt, and vinegar, beaten mace, a bunch +of sweet herbs, and the juice of a lemon. Boil all these well together, +with two or three anchovies; put in your fish; and, when they have +simmered some time, put them into a dish and strain the sauce over. If +you like, shrimps or oysters may be added. + + +_Mullet, to broil._ + +Let the mullet be scaled and gutted, and cut gashes in their sides; dip +them in melted butter, and broil them at a great distance from the fire. +Sauce--anchovy, with capers, and a lemon squeezed into it. + + +_Mullet, to fry._ + +Carefully scale and gut the fish, score them across the back, and then +dip them into melted butter. Melt some butter in a stewpan; let it +clarify. Fry your mullet in it; when done, lay them on a warm dish. +Sauce--anchovy and butter. + + +_Oysters, to stew._ + +Take a quart of large oysters; strain the liquor from them through a +sieve; wash them well, and take off the beards. Put them in a stewpan, +and drain the liquor from the settlings. Add to the oysters a quarter of +a pound of butter mixed with flour and a gill of white wine, and grate +in a little nutmeg with a gill of cream. Keep them stirred till they +are quite thick and smooth. Lay sippets at the bottom of the dish; pour +in your oysters, and lay fried sippets all round. + + +_Another way._ + +Put a quarter of a pound of butter into a clean stewpan, and let it +boil. Strain a pint of oysters from their liquor; put them into the +butter; and let them stew with some parsley minced small, a little +shalot shred small, and the yolks of three eggs well beaten up with the +liquor strained from the oysters. Put all these together into the +stewpan with half a pound more butter; shake it and stew them a little; +if too much, you make the oysters hard. + + +_Oysters, ragout of._ + +Twenty-five oysters, half a table-spoonful of soy, double the quantity +of vinegar, a piece of butter, and a little pepper, salt, and flour. + + +_Oysters, to pickle._ + +Blanch the oysters, and strain off the liquor; wash the oysters in three +or four waters; put them into a stewpan, with their liquor and half a +pint of white wine vinegar, two onions sliced thin, a little parsley and +thyme, a blade of mace, six cloves, Jamaica pepper, a dozen corns of +white pepper, and salt according to your taste. Boil up two or three +minutes; let them stand till cold; then put them into a dish, and pour +the liquor over them. + + +_Oyster Pates._ No. 1. + +Stew the oysters in their own liquor, but do not let them be too much +done; beard them; take a table-spoonful of pickled mushrooms, wash them +in two or three cold waters to get out the vinegar; then cut each +mushroom into four, and fry them in a little butter dusted over with +flour. Take three table-spoonfuls of veal jelly, and two spoonfuls of +cream; let it boil, stirring all the while; add a small bit of butter. +Season with a pinch of salt, and one of cayenne pepper. Throw the +oysters, which you have kept warm in a cloth near the fire, into the +sauce; see that it is all hot; then have the pates ready, fill them with +the oysters and sauce, and put a top on each. When the paste of oyster +pates is done, remove the tops gently and cleanly with a knife; take out +the flaky part of the paste inside and from the inside of the top; cut +six little pieces of bread square so as to fill the inside; lay on the +top of the paste. Then place them on a sheet of paper in a dish, and put +them before the fire, covering them with a cloth to keep them hot. When +you are going to serve them take out the piece of bread, and fill the +pates with the oysters and sauce. + + +_Oyster Pates._ No. 2. + +Spread some puff-paste about half an inch thick. Cut out six pieces with +a small tea-cup. Rub a baking sheet over with a brush dipped in water, +and put the pates on it at a little distance from each other. Glaze them +thoroughly with the yolk and white of egg mixed up; open a hole at the +top of each with a small knife; cut six tops of the size of a +crown-piece, and place them lightly on the pates. Let them be baked, and +when done remove the tops, and place the crust on paper till ready to +serve up; then fill them with oysters (as described in the preceding +recipe) put the tops over them, and dish them upon a folded napkin. + +_Oyster Pates._ No. 3. + +Parboil your oysters, and strain them from their liquor, wash the beard, +and cut them in flour. Put them in a stewpan, with an ounce of butter +rolled in flour, half a gill of cream, and a little grated lemon-peel, +if liked. Free the oyster liquor from sediment, reduce it by boiling to +one half; add cayenne pepper and salt. Stir it over the fire, and fill +your pates. + + +_Oyster Loaves._ + +Cut out the crumb of three French rolls; lay them before the fire till +they are hot through, turning them often. Melt half a pound of butter; +put some into the loaves; put on their tops, and boil them till they are +buttered quite through. Then take a pint of oysters, stewed with half a +pint of water, one anchovy, a little pepper and salt, a quarter of a +pound of butter, and as much sauce as will make your sauce thick. Give +it a boil. Put as many oysters into your loaves as will go in; pour the +rest of the sauce all over the loaves in the dish in which they are +served up. + + +_Oyster Pie._ + +Beard the oysters; scald and strain them from their liquor, and season +the liquor with pepper, salt, and anchovy, a lump of butter, and bread +crumbs. Boil up to melt the anchovies; then just heat your oysters in +it; put them all together into your pie-dish, and cover them with a +puff-paste. + +If you put your oysters into a fresh pie, you must cover them at the top +with crisped crumbs of bread; add more to the savouring if you like it. + + +_Perch, to fricassee._ + +Boil the perch, and strip them of the bones; half cover them with white +wine; put in two or three anchovies, a little pepper and salt, and warm +it over the fire. Put in a little parsley and onions, with yolks of eggs +well beaten. Toss it together; put in a little thick butter; and serve +it up. + + +_Pike, to dress._ + +If you would serve it as a first dish, do not scale it; take off the +gills, and, having gutted it, boil it in court bouillon, as a side-dish, +or _entree_. It may be served in many ways. Cut it into pieces, and put +it into a stewpan, with a bit of butter, a bunch of all sorts of sweet +herbs, and some mushrooms; turn it a few times over the fire, and shake +in a little flour; moisten it with some good broth and a pint of white +wine, and set it over a brisk fire. When it is done, add a trifle of +salt and cayenne pepper, the yolk of three eggs, and half a pint of +cream, stirring it till well mixed. Serve up hot. + + +_Pike stuffed, to boil._ + +Clean a large pike; take out the gills; prepare a stuffing with finely +grated bread, all sorts of sweet-herbs, particularly thyme, some onions, +grated lemon-peel, oysters chopped small, a piece of butter, the boiled +yolk of two eggs, and a sufficient quantity of suet to hold the +ingredients together. Put them into the fish, and sew it up. Turn the +tail into the mouth, and boil it in pump water, with two spoonfuls of +vinegar and a handful of salt. It will take forty minutes to boil, if a +large fish. + + +_Pike, to boil, a-la-Francaise._ + +Wash well, clean, and scale a large pike, and cut it into three pieces; +boil an equal quantity of white wine and water with lemon-peel, and when +the liquor boils put your pike in, with a handful of salt. When done, +lay it on sippets, and stick it with bits of fried bread. Sauce--melted +butter, with slices of lemon in it, the yolks of three eggs, and some +grated nutmeg. Pour your sauce over the pike, and serve it up. + + +_Pike, to broil._ + +Split it, and scotch it with a knife on the outside; season it with +salt; put the gridiron on a clear fire, make it very hot, then lay on +the pike; baste it with butter, turn it often, and, when broiled crisp +and stiff put it into a dish, and serve it up with butter and the juice +of lemons, or white wine vinegar. Garnish with slices of oranges or +lemons. + + +_Pike in Court Bouillon._ + +Scale and well wash your pike; lay it in a pan; pour vinegar and salt +over it; let it lie for an hour, then take it out, season with pepper, a +little salt, sweet herbs, cloves, and a bay leaf, with a piece of +butter. Wrap it up in a napkin, and put it into a stewpan, with some +white wine, a lemon sliced, a little verjuice, nutmeg, cloves, and a bay +leaf. Let this liquor boil very fast; put in the pike, and when done lay +it on a warm dish, and strain the liquor into a saucepan; add to it an +anchovy washed and boned, a few capers, a little water, and a piece of +butter rolled in flour: let these simmer till of proper thickness, and +pour them over the fish. + + +_Pike Fricandeau._ + +Cut a pike in several pieces, according to its size, after having +scaled, gutted, and washed, it. Lard all the upper part with bacon cut +small, and put it into a stewpan with a glass of red wine (or white wine +if for white sauce) some good broth, a bunch of sweet-herbs, and some +lean veal cut into dice. When it is stewed and the sauce strained off, +complete it in the manner of any other fricandeau; putting a good sauce +under it, either brown or white, as you chuse. + + +_Pike, German way of dressing--delicious!_ + +Take a pike of moderate size; when well washed and cleansed, split it +down the back, close to the bone, in two flat pieces. Set it over the +fire in a stewpan with salt and water; half boil it. Take it out; scale +it; put it into the stewpan again, with a very little water, and some +mushrooms, truffles, and morels, an equal quantity, cut small; add a +bunch of sweet herbs. Let it stew very gently, closely covered, over a +very slow fire, or the fish will break; when it is almost done, take out +the herbs, put in a cupful of capers, chopped small, three anchovies +split and shred fine, a piece of butter rolled in flour, and a +table-spoonful of grated Parmesan cheese. Pour in a pint of white wine, +and cover the stewpan quite close. When the ingredients are mixed, and +the fish quite done, lay it in a warm dish, and pour the sauce over it. + + +_Pike, to pot._ + +After scaling the fish, cut off the head, split it, take out the +back-bone, and strew it over with bay salt and pepper. Cover and bake +it; lay it on a coarse cloth to drain, and when cold put it in a pot +that will just hold it, and cover with clarified butter. + +If not well drained from the gravy it will not keep. + + +_Pike, to roast._ + +Scale and slash the fish from head to tail; lard it with the flesh of +eels rolled up in sweet-herbs and seasoning; fill it with fish and +forced meat. Roast it at length; baste and bread it; make the sauce of +drawn butter, anchovies, the roe and liver, with mushrooms, capers, and +oysters. Ornament with sliced lemon. + + +_Pike au Souvenir._ + +Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy, +whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of +shalot, mixed with the yolks of eggs; fill the inside of the fish with +this meat; sew it up; after which draw with your packing-needle a piece +of packthread through the eyes of the pike, through the middle and the +tail also in the form of S; wash it over with the yolk of an egg, and +strew it with the crumbs of bread. Roast or bake it with a caul over it. +Sauce--melted butter and capers. + + +_Pike a la Tatare, or in the Tartar fashion._ + +Clean your pike; gut and scale it; cut it into bits, and lay it in oil, +with salt, cayenne pepper, parsley, scallions, mushrooms, two shalots, +the whole shred very fine; grate bread over it and lay it upon the +gridiron, basting it, while broiling, with the rest of the oil. When it +is done of a good colour, serve it in a dry dish, with sauce _a la +remoulade_ [see Sauces] in a sauce-boat. + + +_Fresh Salmon, to dress._ + +Cut it in slices, steep it in a little sweet butter, salt and pepper, +and broil it, basting it with butter while doing. When done, serve over +it any of the fish sauces, as described (see the Sauces), or you may +serve it with court bouillon, which will do for all kinds of fish +whatever. + + +_Salmon, to dress _en caisses_, that is, in small paper cases._ + +Take two slices of fresh salmon, about the thickness of half a finger; +steep it an hour in sweet butter with mushrooms, a clove of garlic, and +a shalot, all shred fine, half a laurel-leaf, thyme, and basil, reduced +to a fine powder, salt, and whole pepper. Then make a neat paper box to +contain your salmon; rub the outside of it with butter, and put the +salmon with all its seasoning and covered with grated bread into it; do +it in an oven, or put the dish upon a stove, and, when the salmon is +done, brown it with a salamander. When you serve it, squeeze in the +juice of a large lemon. If you serve it with Spanish sauce, the fat +must be taken off the salmon before you put in the sauce. + + +_Salmon a la Poele, or done on the Stove._ + +Put three or four slices of fillet of veal, and two or three of ham, +having carefully cut off the fat of both, at the bottom of a stewpan, +just the size of the salmon you would serve. Lay the salmon upon it, and +cover it with thin slices of bacon, adding a bunch of parsley, +scallions, two cloves of garlic, and three shalots. Boil it gently over +a moderate stove fire, a quarter of an hour; moisten it with a glass of +champagne, or fine white wine; let it continue to stew slowly till +thoroughly done; and the moment before you serve it strain off the +sauce, laying the salmon in a hot dish. Add to the sauce five or six +spoonfuls of cullis; let it boil up two or three times, and then pour it +over the salmon, and serve up. + + +_Scallops._ + +Pick the scallops, and wash them extremely clean; make them very dry. +Flour them a very little. Fry them of a fine light brown. Make a nice, +strong, light sauce of veal and a little ham; thicken a very little, and +gently stew the scallops in it for half an hour. + + +_Shrimps, to pot._ + +Pick the finest shrimps you can procure; season them with a little mace +beaten fine, and pepper and salt to your taste. Add a little cold +butter. Pound all together in a mortar till it becomes a paste. Put it +into small pots, and pour over it clarified butter. + + +_Another way._ + +To a quart of pickled shrimps put two ounces of fresh butter, and stew +them over a moderate fire, stirring them about. Add to them while on the +fire twelve white peppercorns and two blades of mace, beaten very fine, +and a very little salt.--Let them stew a quarter of an hour: when done, +put them down close in pots, and pour clarified butter over them when +cold. + + +_Smelts, to fry._ + +Dry and rub them with yolk of egg; flour or strew some fine bread crumbs +on them; when fried, lay them in the dish with their tails in the middle +of it. Anchovy sauce. + + +_Smelts, to pickle._ + +Take a quarter of a peck of smelts, and put them into a jar, and beat +very fine half an ounce of nutmegs, and the same quantity of saltpetre +and of pepper, a quarter of an ounce of mace, and a quarter of a pound +of common salt. Wash the fish; clean gut them, after which lay them in +rows in a jar or pan; over every layer of smelts strew your seasoning, +with some bay-leaves, and pour on boiled red wine sufficient to cover +them. Put a plate or a cover over, and when cold tie them down close. + + +_Smelts, to pot._ + +Clean the inside of the fish, and season them with salt, pounded mace, +and pepper. Bake them, and when nearly cold lay them upon a cloth; then +put them into pots, taking off the butter from the gravy; clarify it +with more butter, and pour it on them. + + +_Soles, to boil._ + +The soles should be boiled in salt and water. Anchovy sauce. + + +_Soles, to boil, a-la-Francaise._ + +Put a quart of water and half a pint of vinegar into an earthen dish; +skin and clean a pair of soles; put them into vinegar and water, let +them remain there for two hours. Dry them with a cloth, and put them +into a stewpan, with a pint of wine, a quarter of a pint of water, a +little sweet marjoram, a very little thyme, an onion stuck with four +cloves, and winter savory. Sprinkle a very little bay salt, covering +them close. Let them simmer gently till they are done; then take them +out, and lay them in a warm dish before the fire. Put into the liquor, +after it is strained, a piece of butter rolled in flour; let it boil +till of a proper thickness; lay your soles in the dish, and pour the +sauce over them. + +A small turbot or any flat fish may be done the same way. + + +_Soles, to stew._ + +Cut and skin the soles, and half fry them; have ready the quantity you +like of half white wine and half water, mixed with some gravy, one whole +onion, and a little whole pepper. Stew them all together, with a little +shred lemon, and a few mushrooms. When they are done enough, thicken the +sauce with good butter, and serve it up. + + +_Water Souchi._ + +Put on a kettle of water with a good deal of salt in it, and a good many +parsley roots; keep it skimmed very clean, and when it boils up throw in +your perch or whatever fish you use for the purpose. When sufficiently +boiled, take them up and serve them hot. Have ready a pint or more of +water, in which parsley roots have been boiled, till it has acquired a +very strong flavour, and when the fish are dished throw some of this +liquor over them. The Dutch sauce for them is made thus:--To a pint of +white wine vinegar add a blade or two of mace; let it stew gently by the +fire, and, when the vinegar is sufficiently flavoured by the mace, put +into it about a pound of butter. Shake the saucepan now and then, and, +when the butter is quite melted, make all exceedingly hot; have ready +the yolks of four good eggs beaten up. You must continue beating them +while another person gently pours to them the boiling vinegar by +degrees, lest they should curdle; and continue stirring them all the +while. Set it over a gentle fire, still continuing to stir until it is +very hot and of the thickness you desire; then serve it. + + +_Sprats, to bake._ + +Wipe your sprats with a clean cloth; rub them with pepper and salt, and +lay them in a pan. Bruise a pennyworth of cochineal; put it into the +vinegar, and pour it over the sprats with some bay-leaves. Tie them down +close with coarse paper in a deep brown pan, and set them in the oven +all night. They eat very fine cold. + +You may put to them a pint of vinegar, half a pint of red wine, and +spices if you like it; but they eat very well without. + + +_Sturgeon, to roast._ + +Put a walnut-sized bit of butter (or more if it is a large fish), rolled +in flour, in a stewpan, with sweet-herbs, cloves, a gill of water, and a +spoonful of vinegar; stir it over the fire, and when it is lukewarm take +it off, and put in your sturgeon to steep. When it has been a sufficient +time to take the flavour of the herbs, roast it, and when done, serve it +with court bouillon, or any other fish sauce. + + +_Turbot, to dress._ + +Wipe your turbot very dry, then take a deep stewpan, put in the fish, +with two bay-leaves, a handful of parsley, a large onion stuck with +cloves, some salt, and cayenne; heat a pint of white wine boiling hot, +and pour it upon the turbot; then strain in some very strong veal gravy, +(made from your stock jelly,) more than will cover it; set it over a +stove, and let it simmer very gently, that the full strength of the +ingredients may be infused into it. When it is quite done, put it on a +hot dish; strain the gravy into a saucepan, with some butter and flour +to thicken it. + +Plaice, dabs, and flounders, may be dressed in the same way. + + +_Turbot, plain boiled._ + +Make a brine with two handfuls of salt in a gallon of water, let the +turbot lie in it two hours before it is to be boiled; then set on a +fish-kettle, with water enough to cover it, and about half a pint of +vinegar, or less if the turbot is small; put in a piece of horseradish; +when the water boils put in the turbot, the white side uppermost, on a +fish-plate; let it be done enough, but not too much, which will be +easily known by the look. A small one will take twenty minutes, a large +one half an hour. Then take it up, and set it on a fish-plate to drain, +before it is laid in the dish. See that it is served quite dry. +Sauce--lobster and white sauce. + + +_Turbot, to boil._ + +Put the turbot into a kettle, with white wine vinegar and lemon; season +with salt and onions; add to these water. Boil it over a gentle fire, +skimming it very clean. Garnish with slices of lemon on the top. + + +_Turbot, to boil in Gravy._ + +Wash and well dry a middling sized turbot; put it with two bay-leaves +into a deep stew-dish, with some cloves, a handful of parsley, a large +onion, and some salt and pepper, add a pint of boiling hot white wine, +strain in some strong veal gravy that will more than cover the fish, and +remove it on one side that the ingredients may be well mixed together. +Lay it on a hot dish, strain the gravy into a saucepan with some butter +and flour, pour a little over the fish, and put the remainder in a sauce +terrine. + + +_Turbot, to boil in Court Bouillon, with Capers._ + +Be very particular in washing and drying your turbot. Take thyme, +parsley, sweet-herbs of all sorts, minced very fine, and one large onion +sliced; put them into a stewpan, then lay in the turbot--the stewpan +should be just large enough to hold the fish--strew over the fish the +same herbs that are under it, with some chives and a little sweet basil; +pour in an equal quantity of white wine and white wine vinegar, till the +fish is completely covered; strew in a little bay salt with some pepper. +Set the stewpan over a stove, with a very gentle fire, increasing the +heat by degrees, till it is done sufficiently. Take it off the fire, but +do not take the turbot out: let it stand on the side of the stove. Set a +saucepan on the fire, with a pound of butter and two anchovies, split, +boned, and carefully cleansed, two large spoonfuls of capers cut small, +some chives whole, and a little cayenne, nutmeg grated, a little flour, +a spoonful of vinegar, and a little broth. Set the saucepan over the +stove, keep shaking it round for some time, and then leave it at the +side of the stove. Take up the stewpan in which is the turbot, and set +it on the stove to make it quite hot; then put it in a deep dish; and, +having warmed the sauce, pour it over it, and serve up. + +Soles, flounders, plaice, &c. are all excellent dressed in the same way. + + +_Turbot, to fry._ + +It must be a small turbot. Cut it across, as if it were ribbed; when it +is quite dry, flour it, and put it into a large frying-pan with boiling +butter enough to cover it; fry it brown, then drain it. Put in enough +claret to cover it, two anchovies, salt, a scruple of nutmeg and ginger, +and let it stew slowly till half the liquor is wasted; then take it out, +and put in a piece of butter, of the size of a walnut, rolled in flour, +and a lemon minced, juice and all. Let these ingredients simmer till of +a proper thickness. Rub a hot dish with an eschalot or onion; pour the +sauce in, and lay the turbot carefully in the midst. + + +_Turbot or Barbel, glazed._ + +Lard the upper part of your turbot or barbel with fine bacon. Let it +simmer slowly between slices of ham, with a little champagne, or fine +white, and a bunch of sweet-herbs. Put into another stewpan part of a +fillet of veal, cut into dice, with one slice of ham; stew them with +some fine cullis, till the sauce is reduced to a thick gravy. When +thoroughly done, strain it off before you serve it, and, with a feather, +put it over your turbot to glaze it. Then pour some good cullis into the +stewpan, and toss it up as a sauce to serve in the dish, adding the +juice of a lemon. + + +_Turbot, to dress _en gras_, or in a rich fashion._ + +Put into a stewpan a small quantity of broth, several slices of veal, +and an equal quantity of ham, a little cayenne, and a bunch of +sweet-herbs. Let it stew over a very slow stove, and add a glass of +champagne. When this is completely done, serve it with any of the +sauces, named in the article Sauces, added to its own. + + +_Turbot or Barbel, to dress _en maigre,_ or in a lean fashion._ + +Put into a stewpan a large handful of salt, a pint of water, a clove of +garlic, onions, and all sorts of sweet kitchen herbs, the greater +variety the better, only an equal quantity of each. Boil the whole half +an hour over a slow fire; let it settle. Pour off the clear part of the +sauce, and strain it through a sieve; then put twice as much rich milk +as there is of the brine, and put the fish in it over a very slow fire, +letting it simmer only. When your turbot is done, pour over it any of +the sauces named as being proper for fish in the article Sauces. + + +_Turtle, to dress._ + +After having killed the turtle, divide the back and belly, cleaning it +well from the blood in four or five waters, with some salt; take away +the fins from the back, and scrape and scald them well from the scales; +then put the meat into the saucepan, with a little salt and water just +to cover it; stew it, and keep skimming it very clean all the while it +is stewing. Should the turtle be a large one, put a bottle of white +wine; if a small one, half that quantity. It must be stewed an hour and +a half before you put in the wine, and the scum have done rising; for +the wine being put in before turns it hard; and, while it is stewing, +put an onion or two shred fine, with a little parsley, thyme, salt, and +black pepper. After it has stewed tender, take it out of the saucepan, +and cut it into small pieces; let the back shell be well washed clean +from the blood, and rub it with salt, pepper, thyme, parsley, and +onions, shred fine, mixed well together; put a layer of seasoning into +the shell, and lay on your meat, and so continue till the shell is +filled, covering it with seasoning. If a large turtle, two pounds of +butter must be cut into bits, and laid between the seasoning and the +meat. You must thicken the soup with butter rolled in flour. An hour and +a half is requisite for a large turtle. + + +_Whiting, to dry._ + +Take the whiting when they come fresh in, and lay them in salt and water +about four hours, the water not being too salt. Hang them up by the +tails two days near a fire, after which, skin and broil them. + + + + +MADE DISHES. + + +_Asparagus forced in French Rolls._ + +Take out the crumb of three French rolls, by first cutting off a piece +of the top crust; but be careful to cut it so neatly that the crust fits +the place again. Fry the rolls brown in fresh butter. Take a pint of +cream, the yolks of six eggs beaten fine, a little salt and nutmeg; stir +them well together over a slow fire until the mixture begins to be +thick. Have ready a hundred of small asparagus boiled; save tops enough +to stick in the rolls; the rest cut small and put into the cream; fill +the rolls with it. Before you fry the rolls, make holes thick in the top +crust to stick the asparagus in; then lay on the piece of crust, and +stick it with asparagus as if it was growing. + + +_Eggs, to dress._ + +Boil or poach them in the common way. Serve them on a piece of buttered +toast, or on stewed spinach. + + +_Eggs buttered._ No. 1. + +Take the yolks and whites; set them over the fire with a bit of butter, +and a little pepper and salt; stir them a minute or two. When they +become rather thick and a little turned in small lumps, pour them on a +buttered toast. + + +_Eggs buttered._ No. 2. + +Put a lump of butter, of the size of a walnut; beat up two eggs; add a +little cream, and put in the stewpan, stirring them till they are hot. +Add pepper and salt, and lay them on toast. + + +_Eggs buttered._ No. 3. + +Beat the eggs well together with about three spoonfuls of cream and a +little salt; set the mass over a slow fire, stirring till it becomes +thick, without boiling, and have a toast ready buttered to pour it +upon. + +Milk with a little butter, about the size of a walnut, may be used +instead of the cream. + + +_Eggs, Scotch._ + +Take half a pound of the flesh of a fowl, or of veal, or any white meat +(dressed meat will do), mince it very small with half a pound of suet +and the crumb of a French roll soaked in cream, a little parsley, plenty +of lemon-peel shred very small, a little pepper, salt, and nutmeg; pound +all these together, adding a raw egg, till they become a paste. Boil as +many eggs as you want very hard; take out the yolks, roll them up in the +forcemeat, and make them the size and shape of an egg. Fry them till +they are of a light brown, and toss them up in a good brown sauce. +Quarter some hard-boiled eggs, and spread them over your dish. + + +_Eggs for second Course._ + +Boil five eggs quite hard; clear away the shells, cut them in half, take +out the yolks, and put the whites into warm water. Pound the yolks in a +mortar till they become very fine. Have ready some parsley and a little +onion chopped as fine as possible; add these to the yolks, with a pinch +of salt and cayenne pepper. Add a sufficient quantity of hot cream to +make it into a thick even paste; fill the halves of the whites with +this, and keep the whole in hot water. Prepare white sauce; place the +eggs on a dish in two rows, the broad part downward; pour the sauce over +them, and serve up hot. + + +_Eggs to fry as round as Balls._ + +Put three pints of clarified butter into a deep stewpan; heat it as hot +as for fritters, and stir the butter with a stick till it turns round +like a whirlpool. Break an egg into the middle, and turn it round with +the stick till it is as hard as a poached egg. The whirling round of the +butter makes it as round as a ball. Take it up with a slice; put it in a +dish before the fire. Do as many as you want; they will be soft, and +keep hot half an hour. Serve on stewed spinach. + + +_Eggs, fricassee of._ + +Boil the eggs pretty hard; cut them in round slices; make white sauce +and pour it over them; lay sippets round your dish, and put a whole yolk +in the middle. + + +_Eggs a la Creme._ + +Boil the eggs, which must be quite fresh, twelve minutes; and throw them +into cold water. When cold, take off the shell without breaking the +white. Have a little shalot and parsley minced fine and mixed; pass it +with a little fresh butter. When done enough, set it to cool. Cut the +eggs through the middle; put the whites into warm water; pound the yolks +very fine; put them into your stewpan, with a little cream, pepper, and +salt. Make the whole very hot, and dish. Two gills of cream will be +sufficient for ten eggs. + + +_Ham, essence of._ + +Take six pounds of ham; cut off all the skin and fat, and cut the lean +into slices about an inch thick; lay them in the bottom of a stewpan, +with slices of carrots, parsnips, six onions sliced; cover down very +close, and set it over a stove. Pour on a pint of veal cullis by +degrees, some fresh mushrooms cut in pieces, if to be had, if not, +mushroom powder, truffles, morels, two cloves, a basil leaf, parsley, a +crust of bread, and a leek. Cover down close, and let it simmer till the +meat is quite dissolved. A little of this sauce will flavour any lighter +sauce with great zest and delicacy. + + +_Maccaroni in a mould of Pie Crust._ + +Prepare a paste, as generally made for apple-pies, of an oval shape; put +a stout bottom to it and no top; let it bake by the fire till served. +Prepare a quarter of a pound of maccaroni, boil it with a little salt +and half an ounce of butter; when done, put it in another stewpan with +an ounce more of butter, a little grated cheese, and a spoonful of +cream. Drain the maccaroni, and toss it till the cheese be well mixed; +pour it into a dish; sprinkle some more grated cheese over it, and baste +it with a little butter. When ready to be served, put the maccaroni into +the paste, and dish it up hot without browning the cheese. + + +_Maccaroni, to dress._ No. 1. + +Stew one pound of gravy beef to a rich gravy, with turnips and onions, +but no carrots; season it high with cayenne, and fine it with whites of +eggs. When the gravy is cold, put in the maccaroni; set it on a gentle +fire; stir it often that it may not burn, and let it stew an hour and a +half. When you serve it up add of Cheshire cheese grated as much as will +make the maccaroni relishing. + + +_Maccaroni._ No. 2. + +Boil two ounces of maccaroni in plenty of water an hour and a half, and +drain it through a sieve. Put it into a saucepan, and beat a little bit +of butter, some pepper and salt, and as much grated cheese as will give +a proper flavour. Put it into the saucepan with the maccaroni, and add +two spoonfuls of cream. Set it on the fire, and stew it up. Put it on +your dish; strew a little grated cheese over it, and brown with a +salamander. + + +_Maccaroni._ No. 3. + +Boil the maccaroni till tender; cut it in pieces about two inches long; +put it into either white or brown sauce, and let it stew gently for half +an hour. Either stir in some grated cheese, or send it in plain. Pepper +and salt to your taste. + + +_Maccaroni._ No. 4. + +Soak a quarter of a pound of maccaroni in milk for two hours; put it +into a stewpan, boil it well, and thicken with a little flour and +butter. Season it with pepper and salt to your taste; and add three +table-spoonfuls of cream. Put it in a dish; add bread crumbs and sliced +cheese, and brown with a salamander. + + +_Maccaroni._ No. 5. + +Set on the fire half a gallon of water; when it boils put into it one +pound of maccaroni, with a quarter of a pound of salt; let it boil a +quarter of an hour, then strain very dry, put it in a stewpan with a +quarter of a pound of fresh butter; let it fry a quarter of an hour +longer. Add pepper and grated cheese; stew them together; then put the +maccaroni into a terrine, and shake some grated cheese on it. It is very +good with a-la-mode beef gravy instead of butter. + + +_Maccaroni._ No. 6. + +Boil a quarter of a pound of maccaroni till it is quite tender; lay it +on a sieve to drain; then put it into a tossing-pan with about a gill of +cream and a piece of butter rolled in flour. Boil five minutes, pour it +on a plate, and lay Parmesan cheese toasted all over it. + + +_Maccaroni._ No. 7. + +Break a quarter of a pound of pipe maccaroni into pieces about an inch +long, put it into a quart of boiling broth; boil it for three hours; +then strain it off from the broth, and make a sauce with a bit of +butter, a little flour, some good broth, and a little cream; when it +boils add a little Parmesan cheese. Put your maccaroni into the sauce, +and just stir it together. Put it on the dish for table, with grated +Parmesan cheese over it, and give it a good brown colour with a hot +shovel or salamander. + + +_Maccaroni._ No. 8. + +Boil three ounces of maccaroni in water till quite tender; lay it on a +sieve to drain; when dry, put it into a stewpan, over a charcoal fire, +with three or four spoonfuls of fresh cream, one ounce of butter, and a +little grated Parmesan cheese. Set it over a slow fire till quite hot, +but it must not boil; pour it into your hot dish; shake a little of the +cheese over the top, and brown with a salamander. + + +_Omelets._ + +should be fried in a small frying-pan, made for the purpose; with a +small quantity of butter. Their great merit is to be thick; therefore +use only half the number of whites that you do of yolks of eggs. The +following ingredients are the basis of all omelets: parsley, shalot, a +portion of sweet-herbs, ham, tongue, anchovy, grated cheese, shrimps, +oysters, &c. + + +_Omelet._ No. 1. + +Slice very thin two onions, about two ounces each; put them in a stewpan +with three ounces of butter; keep the pan covered till done, stirring +now and then, and, when of a nice brown, stir in as much flour as will +produce a stiff paste. Add by degrees as much water or milk as will make +it the thickness of good cream, and stew it with pepper and salt; have +ready hard-boiled eggs (four or five); you may either shred or cut them +in halves or quarters. + + +_Omelet._ No. 2. + +Beat five eggs lightly together, a small quantity of shalot, shred quite +fine; parsley, and a few mushrooms. Fry, and be careful not to let it +burn. When done add a little sauce. + + +_Omelet._ No. 3. + +Break five eggs into a basin; add half a pint of cream, a table-spoonful +of flour, a little pounded loaf-sugar, and a little salt. Beat it up +with a whisk for five minutes; add candied citron and orange peel; fry +it in two ounces of butter. + + +_Omelet._ No. 4. + +Take six or seven eggs, a gill of good cream, chopped parsley, thyme, a +very small quantity, shalot, pepper, salt, and a little grated nutmeg. +Put a little butter in your frying-pan, which must be very clean or the +omelet will not turn out. When your butter is melted, and your omelet +well beat, pour it in, put it on a gentle fire, and as it sets keep +moving and mixing it with a spoon. Add a little more butter if required. +When it is quite loose from the bottom, turn it over on the dish in +which it is to be served. + + +_Omelet._ No. 5. + +Break eight eggs into an earthen pan, with a little pepper and salt, and +water sufficient to dissolve the salt; beat the eggs well. Throw an +ounce and a half of fresh butter into a frying-pan; melt it over the +fire; pour the eggs into the pan; keep turning them continually, but +never let the middle part be over the fire. Gather all the border, and +roll it before it is too much done; the middle must be kept hollow. Roll +it together before it is served. A little chopped parsley and onions may +be mixed with the butter and eggs, and a little shalot or pounded ham. + + +_Omelet._ No. 6. + +Four eggs, a little scraped beef, cayenne pepper, nutmeg, lemon peel, +parsley, burnet, chervil, and onion, all fried in lard or butter. + + +_Asparagus Omelet._ + +Beat up six eggs, put some cream to them. Boil some asparagus, cut off +the green heads, and mix with the eggs; add pepper and salt. Make the +pan hot; put in some butter; fry the omelet, and serve it hot. + + +_A French Omelet._ + +Beat up six eggs; put to them a quarter of a pint of cream, some pepper, +salt, and nutmeg; beat them well together. Put a quarter of a pound of +butter, made hot, into your omelet-pan, and fry it of a light brown. +Double it once, and serve it up plain, or with a white sauce under it. +If herbs are preferred, there should be a little parsley shred, and +green onion cut very fine, and serve up fried. + + +_Ragout for made dishes._ + +Boil and blanch some cocks' combs, with sweetbreads sliced and lambs' +stones; mix them up in gravy, with sweet-herbs, truffles, mushrooms, +oysters, and savoury spice, and use it when you have occasion. + + +_Trouhindella._ + +Chop fine two pounds of veal, fat and lean together; slice crumb of +bread into some warm milk: squeeze it out of the milk and put it to the +veal; season with pepper, salt, and nutmeg; make it up in three balls, +and fry it in butter half an hour. Put a quart of mutton or veal broth +into the pan, and let it stew three quarters of an hour, or till it is +reduced to a quarter of a pint of strong gravy. + + + + +MEATS AND VEGETABLES. + + +_Artichokes, to fricassee._ + +Scrape the bottom clean; cut them into large dice, and boil them, but +not too soft. Stove them in a little cream, seasoned with pepper and +salt; thicken with the yolks of four eggs and melted butter, and serve +up. + + +_Bacon, to cure._ No. 1. + +Use two pounds of common salt; one pound of bay salt; one pound of brown +sugar; two ounces of saltpetre; two ounces of ground black pepper. + + +_Bacon, to cure._ No. 2. + +Take half a pound of saltpetre, or let part of it be petre salt, half a +pound of bay salt, and one pound of coarse sugar; pound and mix them +well together. Rub this mixture well into the bacon, and cover it +completely with common salt. Dry it thoroughly, and keep it well packed +in malt dust. + + +_Bacon, to cure._ No. 3. + +For sixty pounds' weight of pork take three pounds of common salt, half +a pound of saltpetre, and half a pound of brown sugar. The sugar must be +put on first and well rubbed in, and last of all the common salt. Let +the meat lie in salt only a week, and then hang it at a good distance +from the fire, but in a place where a fire is constantly kept. When +thoroughly dry, remove it into a garret, and there let it remain till +wanted for use. + + +_Barbicue._ + +Cut either the fore quarter or leg of a small pork pig in the shape of a +ham; roast it well, and a quarter of an hour before it is enough done, +baste it with Madeira wine; then strain the Madeira and gravy in the +dripping-pan through a sieve; mix to your taste with cayenne pepper and +lemon-juice; and serve it in the dish. + + +_Alamode Beef._ No. 1. + +Take a piece of the round of beef, fresh and tender; beat it well, and +to six pounds of beef put one pound of bacon, cut into large pieces for +larding, and season it with pepper, cloves, and salt. Lard your beef, +and put it into your stewpan, with a bay-leaf or two, and two or three +onions, a bunch of parsley, a little lemon-peel, three spoonfuls of +vinegar, and the same quantity of beer. Cover it close, and set it over +a gentle charcoal fire; stew it very gently that your liquor may come +out; and shake it often to prevent its sticking. As the liquor +increases, make your fire a little stronger, and, when enough done, skim +off all the fat, and put in a glass of claret. Stew it half an hour +longer, and when you take it off your fire squeeze in the juice of a +lemon, and serve up. It must stew five hours; and is as good cold as +hot. + + +_Alamode Beef._ No. 2. + +Lard the mouse-buttock with fat bacon, sprinkled with parsley, +scallions, mushrooms, truffles, morels, one clove of garlic shred fine, +salt, and pepper. Let it stew five or six hours in its own gravy, to +which add, when it is about half done, a large spoonful of brandy. It +should be done in an earthen vessel just large enough to contain it, and +may be served hot or cold. + + +_Alamode Beef._ No. 3. + +Lard a piece of beef with fat bacon, dipped in pepper, vinegar, +allspice, and salt; flour it all over; cut two or three large onions in +thin slices; lay them at the bottom of the stewpan with as much butter +as will fry your beef; lay it in and brown it all over; turn it +frequently. Pour to it as much boiling water as will cover it; add a +little lemon-peel, and a bunch of herbs, which must be taken out before +done enough; when it has stewed about two hours turn it. When finished, +put in some mushrooms or ketchup, and serve up. + + +_Alamode Beef, in the French manner._ + +Take the best part of the mouse-buttock, between four and seven pounds, +larded well with fat bacon, and cut in square pieces the length and +thickness of your beef. Before you lard it, take a little mace, six +cloves, some pepper and salt, ground all together, and mix it with some +parsley, shalot, and a few sweet-herbs; chop them small, roll your bacon +in this mixture, and lard your beef. Skewer it well, and tie it close +with a string; put two or three slices of fat bacon at the bottom of +your stewpan, with three slices of carrot, two onions cut in two, and +half a pint of water; put your beef in, and set your stewpan on the +fire. After the beef has stewed about ten minutes, add more hot water, +till it half covers the meat; let it boil till you feel with your finger +that your beef is warm or hot through. Lay two or three slices of fat +bacon upon your beef, add a little mace, cloves, pepper, and salt, a few +slices of carrot, a small bunch of sweet-herbs, and celery tied +together, a little garlic if you like it. Cut a piece of paper, of the +size of your cover; well grease it with butter or lard; put it over your +pan, cover it close, and let it stew over a very slow fire seven or +eight hours. If you like to eat the beef cold, do not uncover the pan +till it is so, for it will be the better for it. If you choose to stew a +knuckle of veal with the beef, it will add greatly to the flavour. + + +_Rump of Beef, with onions._ + +Having extracted the bones, tie it compactly in a good shape, and stew +it in a pan that will allow for fire at the top. Put in a pint of white +wine, some good broth, a slice of veal, two of bacon, or ham, which is +better, a large bunch of kitchen herbs, pepper and salt. When the beef +is nearly half done, add a good quantity of onions. The beef being +thoroughly done, take it out and wipe off the grease; place it in the +dish in which it is to be served at table, put the onions round it, and +pour over it a good sauce, any that suits your taste. + + +_Rump of Beef, to bake._ + +Bone a rump of beef; beat it thoroughly with a rolling-pin, till it is +very tender; cut off the sinew, and lard it with large pieces of bacon; +roll your larding seasoning first--of pepper, salt, and cloves. Lard +athwart the meat that it may cut handsomely; then season the meat all +over with pepper and salt, and a little brown sugar. Tie it neatly up +with packthread across and across, put the top undermost, and place it +in an earthen pan. Take all the bones that came out of it, and put them +in round and round the beef, so that it cannot stir; then put in half a +pound of butter, two bay-leaves, two shalots, and all sorts of seasoning +herbs, chopped fine. Cover the top of the pot with coarse paste; put it +in a slow oven; let it stand eight hours; take it out, and serve it in +the dish in which it is to go to table, with its own juice, and some +have additional broth or gravy ready to add to it if it is too dry. + + +_Rump of Beef, cardinal fashion._ + +Choose a rump of beef of moderate size, say ten or twelve pounds; take +out the bones; beat it, and lard it with a pound of the best bacon, +mingled with salt and spices, without touching the upper parts. Rub +half a quarter of a pound of saltpetre in powder into the meat that it +may look red; and put it into a pan with an ounce of juniper-berries a +little bruised, a tea-spoonful of brown sugar, a little thyme, basil, +and a pound of salt; and there let it remain, the pan being covered +close, for eight days. When the meat has taken the salt, wash it in warm +water, and put some slices of bacon upon the upper part on that side +which is covered with fat, and tie a linen cloth over it with +packthread. Let it stew gently five hours, with a pint and a half of red +wine, a pint of water, six onions, two cloves of garlic, five carrots, +two parsnips, a laurel leaf, thyme, basil, four or five cloves, parsley, +and scallions. When it is done, it may be either served up hot, or left +to cool in its own liquor, and eaten cold. + + +_Beef, sausage fashion._ + +Take a slice of beef, about half an inch thick and four or five wide; +cut it in two equal parts; beat them well to make them flat, and pare +the edges neatly. Mince your parings with beef suet, parsley, onions, +mushroom, a shalot, two leaves of basil, and mix them into a forcemeat +with the yolks of four eggs. A little minced ham is a great addition. +Spread this forcemeat upon the slices of beef, and roll them up in the +form of sausages. Tie them with packthread, and stew them in a little +broth, a glass of white wine, salt, pepper, an onion stuck with cloves, +a carrot, and a parsnip. When they are done, strain off the liquor, and, +having skimmed off the fat, reduce it over the fire to the consistence +of a sauce; take care that it be not too highly flavoured, and serve it +over your sausages, or they may be served on sorrel, spinach, or any +other sauce you prefer. + + +_Ribs and Sirloin of Beef._ + +When the ribs and sirloin are tender, they are commonly roasted, and +eaten with their own gravy. To make the sirloin still better, take out +the fillet: cut it into thin slices, and put it into a stewpan, with a +sauce made with capers, anchovies, mushrooms, a little garlic, truffles, +and morels, the whole shred fine, turned a few times over the fire, with +a little butter, and moistened with some good cullis. When the sauce is +skimmed and seasoned to your taste, put in the fillet with the gravy of +the meat, and heat and serve it over the ribs or sirloin. + + +_Rib of Beef, en papillotes, (in paper.)_ + +Cut a rib of beef neatly, and stew it with some broth and a little +pepper and salt. When the meat is done enough, reduce the sauce till it +sticks to the rib, and then steep the rib in butter, with parsley, +scallions, shalots, and mushrooms, shred fine, and a little basil in +powder. Wrap the rib, together with its seasoning, in a sheet of white +paper, folding the paper round in the form of a curling paper or +papillote; grease the outside, and lay it upon the gridiron, on another +sheet of greased paper, over a slow fire. When it is done, serve it in +the paper. + + +_Brisket of Beef, stewed German Fashion._ + +Cut three or four pounds of brisket of beef in three or four pieces of +equal size, and boil it a few minutes in water; in another pan boil the +half of a large cabbage for a full quarter of an hour; stew the meat +with a little broth, a bunch of parsley, scallions, a little garlic, +thyme, basil, and a laurel-leaf; and an hour afterwards put in the +cabbage, cut into three pieces, well squeezed, and tied with packthread, +and three large onions. When the whole is nearly done, add four +sausages, with a little salt and whole pepper, and let it stew till the +sauce is nearly consumed; then take out the meat and vegetables, wipe +off the grease, and dish them, putting the beef in the middle, the +onions and cabbage round, and the sausages upon it. Strain the sauce +through a sieve, and, having skimmed off the fat, serve it over the +ragout. The beef will take five hours and a quarter at the least to +stew. + + +_Beef, to bake._ + +Take a buttock of beef; beat it in a mortar; put to it three pounds of +bacon cut in small pieces; season with pepper and salt, and mix in the +bacon with your hands. Put it into a pot, with some butter and a bunch +of sweet-herbs, covering it very close, and let it bake six hours. When +enough done, put it into a cloth to strain; then put it again into your +pot, and fill it up with butter. + + +_Beef bouilli._ + +Take the thick part of the brisket of beef, and let it lie in water all +night; tie it up well, and put it to boil slowly, with a small faggot of +parsley and thyme, a bag of peppercorns and allspice, three or four +onions, and roots of different sorts: it will take five or six hours, as +it should be very tender. Take it out, cut the string from it, and +either glaze it or sprinkle some dry parsley that has been chopped very +fine over it; sprinkle a little flour on the top of it, with gherkin and +carrot. The chief sauce for it is _sauce hachee_, which is made thus: a +little dressed ham, gherkin, boiled carrot, and the yolk of egg boiled, +all chopped fine and put into brown sauce. + + +_Another way._ + +Take about eight or nine pounds of the middle part of the brisket; put +it into your stew-kettle (first letting it hang up for four or five +days) with a little whole pepper, salt, and a blade or two of mace, a +turnip or two, and an onion, adding about three pints or two quarts of +water. Cover it up close, and when it begins to boil skim it; let it +stand on a very slow fire, just to keep it simmering. It will take five +hours or more before it is done, and during that time you must take the +meat out, in order to skim off the fat. When it is quite tender take +your stewpan, and brown a little butter and flour, enough to thicken the +gravy, which you must put through a colander, first adding sliced +carrots and turnips, previously boiled in another pot. You may also, if +you choose, put in an anchovy, a little ketchup, and juice of lemon; but +these are omitted according to taste. When the gravy is thus prepared, +put the meat in again; give it a boil, and dish it up. + + +_Relishing Beef._ + +Take a round of the best piece of beef and lard it with bacon; half +roast it; put it in a stewpan, with some gravy, an onion stuck with +cloves, half a pint of white wine, a gill of vinegar, a bunch of +sweet-herbs, pepper, cloves, mace, and salt; cover it down very close, +and let it only simmer till it is quite tender. Take two ox-palates, two +sweetbreads, truffles, morels, artichoke-bottoms, and stew them all +together in some good gravy, which pour over the beef. Have ready +forcemeat balls fried, made in different shapes; dip some sippets into +butter, fry and cut them three-corner-ways, stick them into the meat; +lay the balls round the dish. + + +_Beef, to stew._ + +Take a pound and a half of the fat part of a brisket, with four pounds +of stewing beef, cut into pieces; put these into a stewpan, with a +little salt, pepper, a bunch of sweet-herbs and onions, stuck with +cloves, two or three pieces of carrots, two quarts of water, and half a +pint of good small beer. Let the whole stew for four hours; then take +some turnips and carrots cut into pieces, a small leek, two or three +heads of celery, cut small, and a piece of bread toasted hard. Let these +stew all together one hour longer; then put the whole into a terrine, +and serve up. + + +_Another way._ + +Put three pounds of the thin part of the brisket of beef and half a +pound of gravy beef in a stewpan, with two quarts of water, a little +thyme, marjoram, parsley, whole pepper and salt, a sufficient quantity, +and an onion; let it stew six hours or more; then add carrots, turnips, +(cut with a machine) and celery cut small, which have all been +previously boiled; let the vegetables be stewed with the beef one hour. +Just before you take it off the fire, put in some boiled cabbage chopped +small, some pickled cucumbers and walnuts sliced, some cucumber liquor, +and a little walnut liquor. Thicken the sauce with a lump of butter +rolled in flour. Strew the cut vegetables over the top of the meat. + + +_Cold Beef, to dress._ + +Slice it as thin as possible; slice, also, an onion or shalot; squeeze +on it the juice of a lemon or two; then beat it between two plates, as +you do cucumbers. When it is very well beaten, and tastes sharp of the +lemon, put it into the dish, in which it is to be served; pick out the +onion, and strew over it some fine shred parsley and fine bread crumbs; +then pour on it oil and mustard well mixed; garnish with sliced lemon. + + +_Cold Boiled Beef, to dress._ + +When your rump or brisket of beef has been well boiled in plain water, +about an hour before you serve it up take it out of the water, and put +it in a pot just large enough to contain it. There let it stew, with a +little of its own liquor, salt, basil, and laurel; and, having drained, +put it into the dish on which it is to be served for table, and pour +over it a sauce, which you must have previously ready, made with gravy, +salt, whole pepper, and a dash of vinegar, thickened over the stove with +the yolks of three eggs or more, according to the size of the beef and +the quantity of sauce wanted. Then cover beef and all with finely grated +bread; baste it with butter, and brown it with a salamander. + + +_Cold Beef, to pot._ + +Cut the beef small; add to it some melted butter, two anchovies well +washed and boned, a little Jamaica pepper beat very fine. Beat them well +together in a marble mortar till the meat is yellow; then put it into +pots, and cover it with clarified butter. + + +_Beef Steaks to broil._ + +When your steak is nearly broiled, chop some large onions, as fine as +possible, and cover the steak thickly with it, the last time you turn +it, letting it broil till fit to send to table, when the onion should +quite cover the steak. Pour good gravy in the dish to moisten it. + + +_Beef Steaks and Oysters._ + +Put two dozen oysters into a stewpan with their own liquor; when it +boils add a spoonful of water; when the oysters are done drain them in a +sieve, and let the liquor settle; then pour it off clear into another +vessel; beard them, and add a pint of jelly gravy to the liquor; add a +piece of butter and two spoonfuls of flour to thicken it. Let this boil +fifteen minutes; then throw in the oysters, and let it stand. Take a +beef-steak, pare it neatly round, and dress it as usual; when done, lay +it on a hot dish, and pour the sauce and oysters over it. + + +_Rump Steaks broiled, with Onion Gravy._ + +Peel and slice two large onions; put them into a stewpan with two +table-spoonfuls of water; set it on a slow fire till the water is boiled +away and the onions have become a little brown. Add half a pint of good +broth; boil the onions till tender; strain the broth from them, and chop +them fine; thicken with flour and butter, and season with mushroom +ketchup, pepper, and salt; put the onions in, and boil it gently for +five minutes: pour the gravy over a broiled rump-steak. + + +_Beef Steaks, to stew._ + +Pepper and salt two fine rump steaks; lay them in a stewpan with a few +cloves, some mace, an onion, one anchovy, a bundle of sweet herbs, a +gill of white wine, and a little butter mixed with flour; cover them +close, stew them very gently till they are tender, and shake the pan +round often to keep them from sticking. Take them carefully out, flour +and fry them of a nice brown in fresh butter, and put them in a dish. In +the mean time strain off the gravy from the fat out of the frying-pan, +and put it in the sauce, with a dozen oysters blanched, and a little of +the oyster liquor; give it a boil up, pour it over the steaks, and +garnish with horseradish. You may fry them first and then stew them; put +them in a dish, and strain the sauce over them without any oysters, as a +common dish. + + +_Another way._ + +Beat three pounds of rump steaks; put them in a stewpan, with a pint of +water, the same quantity of small beer, six cloves, a large onion, a +bunch of sweet-herbs, a carrot, a turnip, pepper, and salt. Stew this +very gently, closely covered, for four or five hours; but take care the +meat does not go to rags, by being done too fast. Take up the meat, and +strain the gravy over it. Have turnips cut into balls, and carrots into +shapes, and put them over the meat. + + +_Beef Olives._ + +Take a rump of beef, cut into steaks, about five inches long and not +half an inch thick. Lay on some good forcemeat, made with veal; roll +them, and tie them round once or twice, to keep them in a neat shape. +Mix some crumbs of bread, egg, a little grated nutmeg, pepper and salt; +fry them brown; have ready some good gravy, with a few truffles, morels, +and mushrooms, boiled together. Pour it into the dish and send them to +table, after taking off the string that tied them in shape. + + +_Another way._ + +Cut steaks from the inside of the sirloin, about an inch thick, six +inches long, and four or five broad: beat and rub them over with yolk of +egg; strew on bread crumbs, parsley chopped, lemon-peel shred, pepper +and salt, and chopped suet. Roll them up tight, skewer them; fry or +brown them in a Dutch oven; stew them in some beef broth or gravy until +tender. Thicken the gravy with a little flour; add ketchup, and a little +lemon juice, and, to enrich it, add pickled mushrooms, hard yolks of +eggs, and forcemeat balls. + + +_Pickle for Beef._ + +To four gallons of water put a sufficient quantity of common salt; when +quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of +bay salt, and half a pound of coarse sugar. Boil this pickle for twenty +minutes, skim it well, and strain it. When quite cold, put in your beef, +which should be quite covered with the pickle, and in nine days it will +be fit for use; or you may keep it three months, and it will not be too +salt. The pickle must be boiled and well skimmed at the end of six +weeks, and every month afterwards; it will then keep three months in +summer and much longer in winter. + + +_Beef, to salt._ + +Into four gallons of water put one pound and a half of coarse brown +sugar, two ounces of saltpetre, and six pounds of bay salt; boil and +skim as long as any scum rises. When cold, put in the meat, which must +be quite covered with pickle: once in two months boil up the pickle +again, skimming carefully. Add in the boiling two ounces of coarse +sugar, half a pound of bay salt, and the same pickle will be good for +twelve months. It is incomparable for hung beef, hams, or neats' +tongues. When you take them out of this pickle, clean, dry, and put them +in a paper bag, and hang them up in a dry place. + +Pork may be pickled in the same manner. + + +_Beef, to salt._ + +Eight pounds of salt, six ounces of saltpetre, one pound and a half of +brown sugar, four gallons of water; boil all together, skim and put on +the beef when cold; the beef to be kept under the pickle with a weight. + + +_Beef, to dry._ + +Salt it in the same way as your hams; keep it in your pickle a fortnight +or three weeks, according to its size; hang it up to dry for a few days; +then have it smoked the same as hams. + + +_Hung Beef._ No. 1. + +Take a round, ribs, rump, or sirloin; let it lie in common salt for a +month, and well cover it with the brine. Rub a little saltpetre over it +two or three days before it is hung up; observing, before it is put up +to dry, to strew it over with bran or oatmeal, to keep it from the dust; +or, which will answer the same purpose, wrap it up in strong coarse +paper. It is not to be smoked; only hang it up in the kitchen, and not +too near the fire. The time of hanging to dry must be regulated by the +quantity of air in which it is suspended, or left to the discretion of +the person who has the care of it. The time which it must lie in water +before dressing depends upon the driness of the meat. Half boil it in +simmering water, and afterwards roast. It must not be cut till cold. + + +_Hung Beef._ No. 2. + +Take the under-cliff of a small buttock of beef, two ounces of common +salt, and one ounce of saltpetre, well beaten together: put to it half a +pint of vinegar with a sprig of thyme. Rub the beef with this pickle +every morning for six days, and let it lie in it. Then dry it well with +a cloth, and hang it up in the chimney for a fortnight. It must be made +perfectly dry before it will be fit for eating; it should also be kept +in a dry place. + + +_Hung Beef._ No. 3. + +Take the tenderest part of beef, and let it hang in the cellar as long +as you can, taking care that it is not in the least tainted. Take it +down, wash it well in sugar and water. Dry six-pennyworth of saltpetre +and two pounds of bay salt, and pound them fine; mix with it three large +spoonfuls of brown sugar; rub your beef thoroughly with it. Take common +salt, sufficient according to the size of the beef to salt it; let it +lie closely covered up until the salts are entirely dissolved, which +will be in seven or eight days. Turn it every day, the under part +uppermost, and so on for a fortnight; then hang it where it may have a +little warmth of the fire. It may hang in the kitchen a fortnight. When +you use it, boil it in hay and pump water very tender: it will keep +boiled two or three months, rubbing it with a greasy cloth, or putting +it for two or three minutes into boiling water to take off any +mouldiness. + + +_Beef for scraping._ + +To four pounds of lean buttock of beef take one ounce of saltpetre and +some common salt, in which let the meat lie for a month; then hang it to +dry for three weeks. Boil it for grating when wanted. + + +_Italian Beef._ + +Take a round of beef, about fifteen or eighteen pounds; rub it well with +three ounces of saltpetre, and let it lie for four hours in it. Then +season it very well with beaten mace, pepper, cloves, and salt +sufficient; let it then lie in that seasoning for twelve days; wash it +well, and put it in the pot in which you intend to bake it, with one +pound of suet shred fine, and thrown under and over it. Cover your pot +and paste it down: let it stew six hours in its own liquor, and eat it +cold. + + +_Red Beef._ + +Twelve pounds of ribs of beef boned, four ounces of bay salt, three +ounces of saltpetre; beat them fine, and mix with half a pound of coarse +sugar, two pounds of common salt, and a handful of juniper berries +bruised. Rub the beef well with this mixture, and turn it every day +about three weeks or a month; bake it in a coarse paste. + + +_Another way._ + +Take a piece of brisket of beef, about sixteen or eighteen pounds; make +the pickle for it as follows:--saltpetre and bay salt, one pound and a +half of each, one pound of coarse brown sugar, and six pounds of common +salt; add to these three gallons of water. Set it on the fire and keep +it stirring, lest the salts should burn; as it boils skim it well till +clear: boil it about an hour and a half. When it is quite cold, put in +the beef, and let it lie in a pan that will hold it properly; turn it +every day, and let it remain in about a fortnight. Take it out, and just +wash it in clean water, and put it into the pot in which you stew it +with some weak broth; then add slices of fat bacon, fat of veal, any +pieces of fat meat, the more fat the better, especially of veal, also a +pint of brandy, a full pint of wine, a handful of bay-leaves, a few +cloves, and some blades of mace, about two large carrots, one dozen of +large onions, a good bundle of sweet-herbs, some parsley, and two or +three turnips. Stew it exceedingly gently for eight hours. The broth +should cover the meat while it is stewing, and keep the slices of fat as +much over it as you can; the seldomer you uncover the pot the better. +When you think it sufficiently tender, which try with your finger, take +it off, and, though it may appear tender enough to fall to pieces, it +will harden sufficiently when it grows cold. It should remain in the pot +just as it is taken off the fire till it is very nearly if not quite +cold. It will eat much better for being so left, and you will also not +run the risk of breaking the beef in pieces, as you would by removing it +whilst hot. + + +_Collar of Beef._ + +Bone the navel and navel round; make sufficient pickle to cover it, as +strong as to bear an egg, with bay salt; beat two ounces of saltpetre +very fine, and strew half of it on your beef before you lay it in your +pickle. Then lay it in an earthen pan, and press it down in the liquor +with a weight, as it must be all covered. Let it remain thus for four or +five days, stirring it however once every day. Take it out, let the +brine drain from it, lay it on a table, and season it with nutmeg, +pepper, cloves, and mace, some parsley, thyme, and sweet marjoram, of +each a little, and eight anchovies sliced; roll it up with these like +brawn, and bind it quite fast with strong tape. Then put it into a pan, +deep enough for it to stand upright; fill the pan with water, and cover +it with paste. Make your oven very hot, put it in, and let it remain +there five or six hours; then take it out, and, having removed the tape, +roll it in a cloth; hang it up till cold. If you think it not salt +enough, before you bake it, put a little salt with your spice and herbs, +for baking in water abates much of its saltness. + + +_Another._ + +Salt a flank of beef with white salt, and let it lie for forty-eight +hours. Wash it, and hang it in the wind to dry for twenty-four hours. +Then take pepper, salt, cloves, saltpetre, all beaten fine, and mix them +together; rub the beef all over; roll it up hard, and tie it fast with +tape. Put it in a pan, with a few bay-leaves, and four pounds of butter. +Cover the pot with rye paste, and bake it with household bread. + + +_Bisquet, to make._ + +Cut some slips of white paper; butter and place them at the bottom and +sides of the pan you make your bisquet in; then cut thin collops of +veal, or whatever meat you make it of; lay them on the paper, and cover +them with forcemeat. Put in anything else you like, carrots, &c.; close +the top with forcemeat and veal, and paper again; put it in the oven or +stove, and, when done, and you want to dish it, turn the pan upside down +from the dish; take the paper off, and pour good gravy on it. + + +_Boar's Head, to dress whole._ + +When the head is cut off, the neck part must be boned, and the tongue +taken out. The brains also must be taken out on the inside, so as not to +break the bone and skin on the outside. When boned, singe the hair off, +and clean it; then put it for four or five days into a red pickle made +of saltpetre, bay salt, common salt, and coarse brown sugar, rubbing the +pickle in every day. When taken out of the pickle, lay the tongue in the +centre of the neck or collar; close the meat together as close as you +can, and bind it with strong tape up to the ears, the same as you would +do brawn; then put it into a pot or kettle, the neck downward, and fill +the pot with good broth and Rhenish wine, in the proportion of one +bottle of wine to three pints of broth, till it is covered a little +above the ears. Season the wine and broth with small bunches of +sweet-herbs, such as basil, winter savory, and marjoram, bay-leaves, +shalots, celery, carrots, turnips, parsley-roots, with different kinds +of spices. Set it over the fire to boil; when it boils, put it on one +side to boil gently, till the head is tender. Take it out of the liquor, +and put it into an earthen pan; skim all the fat off the liquor; strain +it through a sieve into the head; put it by until it is quite cold, and +then it will be fit for use. + + +_Brawn, to keep._ + +Put some bran and three handfuls of salt into a kettle of water; boil +and strain it through a sieve, and, when cold, put your brawn into it. + + +_Hog's head like Brawn._ + +Wash it well; boil it till the bones will come out; when cold, put the +inside of the cheek together with salt between; put the ears round the +sides. Put the cheeks into a cloth, press them into a sieve, or anything +round; lay on a weight for two days. Have ready a pickle of salt and +water, with about a pint of malt, boiled together; when cold, put in the +head. + + +_Mock Brawn._ + +Take two pair of neats' feet; boil them very tender, and take the flesh +clean from the bones. Boil the belly piece of pork till nearly done, +then bone it, and roll the meat of the feet up very tight in the pork. +Take a strong cloth, with some coarse tape; roll it round very tight; +tie it up in the cloth; boil it till it is so tender that a skewer may +go through it; let it be hung in a cloth till it is quite cold; after +which put it into some sousing liquor, and keep it for use. + + +_Cabbage, farced._ + +Take a fine white-heart cabbage, about as big as a quarter of a peck, +lay it in water two or three hours, half boil it, put it in a colander +to drain, then cut out the heart, but take very great care not to break +off any of the outside leaves. Fill it with forcemeat made thus:--take a +pound of veal, half a pound of bacon, fat and lean together; cut them +small, and beat them fine in a mortar, with the yolks of four eggs +boiled hard; season with pepper and salt, a little beaten mace, a very +little lemon-peel, some parsley chopped fine, a very little thyme, and +three anchovies. When these are beat fine, take the crumb of a stale +roll, some mushrooms, either fresh or pickled, and the heart of the +cabbage which you cut out. Chop it very fine; mix all together with the +yolk of an egg; fill the hollow of the cabbage, and tie it round with +thread. Lay some slices of bacon in the bottom of a stewpan, and upon +these some thin slices of coarse beef, about one pound: put in the +cabbage, cover it close, and let it stew gently over a slow fire, until +the bacon begins to stick to the bottom of the pan. Shake in a little +flour; then put in a quart of good broth, an onion stuck with cloves, +two blades of mace, some whole pepper, a little bundle of sweet-herbs; +cover close, and let it stew gently an hour and a half. Put in a glass +of red wine, give it a boil, and take it up; lay it in a dish, and +strain the gravy over it, untying the packthread first. This is a very +good dish, and makes the next day an excellent hash, with a veal steak +nicely boiled and laid on it. + + +_Calf's Head._ + +Scald the hair off; trim and pare it, and make it look as neat as +possible. Take out the bones, and have ready palates boiled tender, +hard-boiled yolks of eggs, oysters just scalded, and very good +forcemeat: stuff all this into the head, and sew it close in a cloth. +Boil it gently for full three hours. Make a strong good gravy for sauce. +Garnish with fried bacon. + + +_Calf's Head, to dress like Turtle._ + +The wool must be scalded off in the same manner as the hair is taken off +a little pig, which may be done at the butcher's; then wash and parboil +it; cut the meat from the bones, and put it in a saucepan, with as much +of the broth as will just cover it. Put in half a tea-spoonful of +cayenne pepper, and some common pepper and salt, a large onion, and a +faggot of sweet-herbs; take out the herbs and the onion before it +breaks. About half an hour before it is done, put three quarters of a +pint of white or raisin wine; have ready the yolks of six or eight eggs +boiled hard, which you must make into small balls, and put in just +before you serve it up. It will take two hours and a half, or perhaps +three hours doing, over a slow fire. + + +_Calf's Head, to hash._ No. 1. + +Let the calf's head be washed dean, and boiled tender; then cut the meat +off one half of the head in small slices. To make the sauce, take some +parsley, thyme, and a very little onion, let them be chopped fine; then +pass them in a stewpan over the fire, with some butter, till tender. Add +some flour, a very little pepper and salt, and some good strong broth, +according to your quantity of meat; let it boil, then skim it, put the +meat into it, and add a little lemon-juice and a little white wine; let +all boil together about ten minutes. There may be some force-meat balls +added, if liked. The other half of the head must be scored like +diamonds, cross and across; then rub it with some oiled butter and yolk +of egg; mix some chopped parsley and thyme, pepper, salt, a little +nutmeg, and some bread crumbs; strew the head all over with this; broil +it a nice light brown, and put it on the hash when dished. Scald the +brains, and cut them in four pieces; rub them with yolk of egg, then let +them be crumbed, with the same crumbs and herbs as the head was done +with, and fried a light brown; lay them round the dish with a few slices +of bacon or ham fried. The brains may be done, to be sent up alone on a +plate, as follows:--Let the brains be washed and skinned; let them be +boiled in broth, about twenty-five minutes; make a little white sauce of +some butter, flour, salt, a little cream, and a little good broth; let +it just boil; then pick a little green sage, a little parsley picked +very small, and scalded till tender; the brains, parsley, and sage, must +be strained off, and put into the white sauce, and let it come to a +boil, just before you put them on the dish to send up. + + +_Calf's Head, to hash._ No. 2. + +Take half a calf's head, cover it with water in a large saucepan, and +boil it till the meat comes from the bone. Cut it into pieces; put it +into some of the liquor in which the head was boiled, and let it stew +till it becomes thick. Add a little salt and mace, and put it into a +mould. + + +_Calf's Head, to hash._ No. 3. + +Your calf's head being half boiled and cooled, cut it in thin slices, +and fry it in a pan of brown butter; put it into your tossing pan with +gravy; stew it till tender; toss it up with burnt butter, or butter +rolled in flour. Garnish with forcemeat balls, and fritters, made of the +brains, mixed up with eggs, a little cream, a dust of flour, nutmeg, and +a little parsley, boiled and chopped fine. Mix them all well together, +and fry them in little cakes; put a few bits of bacon and lemon round +the dish. + + +_Calf's Head, to hash._ No. 4. + +Half boil the head; cut it into round pieces; season with nutmeg, salt, +pepper, and a large onion. Save all the gravy, put in a pint of white +wine, a quarter of a pound of butter, and four spoonfuls of oyster +liquor: let it stew with the meat, not too fast: thicken it with a +little butter and a dozen of oysters, and, when dished, add some rolled +bacon, forcemeat balls, and the brains fried in thin cakes, very brown, +and the size of a crown-piece, laid round the dish. Garnish with lemon +and pickled mushrooms; lemon pickle is an addition. + + +_Calf's Head, to hash._ No. 5. + +Have the head well cleaned; boil it well, cut in slices half of the +head, and have some good ragout of forcemeat, truffles, mushrooms, +morels, and artichoke bottoms, also some veal sweet-herbs. Season your +ragout, and throw in your slices, a bit of garlic and parsley, with some +thyme, and squeeze a lemon in it, but be cautious to have it skimmed +well. Take the other part of the head, and score it like diamonds; +season with salt and pepper, and rub it over with an egg and some crumbs +of bread. Then broil it, pour the hash into the dish; let the half head +lie in the middle, and cut and set off the brains afterwards in slices. +Fry bacon, and lay slices round the dish with sliced lemon. + + +_Calf's Head fricassee._ + +Clean well a calf's head, boil it and cut in square pieces of about an +inch; put half a pint of its own liquor, and mix it well with some +mushrooms, sweetbreads, yolks of eggs, artichoke bottoms, and cream. +Season with nutmeg and mace, and squeeze in a lemon: but serve it up +hot. + + +_Calf's Head, to pickle._ + +Take out the bones and clean the head carefully: wash it well with eggs, +seasoning it with pepper, salt, nutmeg, thyme, and parsley. Put some +forcemeat on it, and roll it up. Boil it tender; take it up, lay it in +sturgeon-pickle for four days; and if you please you may cut it in +pieces as you would sturgeon. + + +_Calf's Liver._ + +Lay it for a few hours in milk, then dry and fry it in butter. + + +_Cauliflowers, with White Sauce._ + +Boil the cauliflowers in small pieces till tender; drain them in a +sieve; when quite dry lay them in a dish; season the sauce with a little +pepper and salt, and pour it pretty thick over them. + + +_Celery, to stew._ + +Cut and trim a dozen heads of celery; put them in cold water to blanch; +stew them in a little butter, salt, and water. When done enough they +should be quite soft, but not broken. Drain them, and have ready a rich +white sauce, the same that is used for boiled chickens, only without +truffles or mushrooms; pour this sauce over the celery, and serve hot. + + +_Another way._ + +Take a dozen white heads of celery, cut about two inches long, wash them +clean, and put them in a stewpan, with a pint of gravy, a glass of white +wine, a bundle of sweet-herbs, pepper, and salt: cover close, and stew +them till they are tender. Then take out the sweet-herbs; put in a piece +of butter mixed with flour; let it stew till it is thick, and dish it +up. + + +_Celery a la Creme._ + +Take a dozen white heads of celery, cut about two inches long; wash them +very clean, and boil them in water till they are very tender; have ready +half a pint of cream, a little butter mixed with flour, a little nutmeg, +and salt; boil it up till thick and smooth; put in the celery, give it a +toss or two, and dish it up. + + +_Scotch Collops._ + +Take a piece of the fillet of veal, as much as will cut into fifteen +pieces, of the size and thickness of a crown-piece; shake a little flour +over it; put a little butter into a frying-pan, and melt it; fry the +slices of veal quick till they are brown, and lay them in a dish near +the fire. Then prepare a sauce thus: take a little butter in a stewpan +and melt it; add a table-spoonful of flour; stir it about till it is as +smooth as cream; put in half a pint each of beef and veal jelly, cayenne +pepper and salt, a pinch of each, and one glass of white wine, +twenty-four pieces of truffles the size of a shilling, and a +table-spoonful of mushrooms: wash them thoroughly from vinegar; squeeze +the juice of half a lemon; stew the sauce gently for one hour; then +throw in the veal, and stew it all together for five minutes. Serve +quite hot, laying the veal regularly in the dish. + + +_Another way._ + +Cut the lean part of a leg of veal into thin collops; beat them with the +back of a knife; season with pepper and salt, shred thyme and parsley, +and flour them well. Reserve some of the meat to make balls. Taking as +much suet as meat, shred it small; then beat it in a mortar; season with +pepper, salt, shred herbs, a little shred onion, and a little allspice. +Put in an egg or two, according to the quantity. Make balls, and fry +them in good dripping; keep them warm. Then fry your collops with +clarified butter, till they are brown enough; and, while they are +warming in the pan, put in your sauce, which must be made thus:--have +some good glaze, a little white wine, a good piece of butter, and two +yolks of eggs. Put your balls to the collops; flour and make them very +hot in the pan; put in your sauce, shake them well, and let them boil. +If you would have them white, put strong broth instead of glaze and half +a pint of cream. + + +_Scotch Collops, brown._ + +Cut your collops thin and from the fillet. Season them with salt and +pepper, and fry them off quick and brown. Brown a piece of butter +thickened with flour, and put in some good gravy, mushrooms, morels, +truffles, and forcemeat balls, with sweetbread dried. Squeeze in a +lemon, and let the whole boil till of a proper thickness. Then put in +your collops, but do not let them boil; toss them up quick, and serve +up. + + +_Collops, White._ No. 1. + +Take a small slice of veal, cut thin slices from it, and beat them out +very thin: butter a frying-pan very lightly, place them in it, and pass +them on the fire, but not to get any colour. Trim them round, and put +them into white sauce. + + +_Collops, White._ No. 2. + +Cut the veal very thin; put it into a stewpan with a piece of butter and +one clove of shalot; toss it in a pan for a few minutes. Have ready to +put to it some cream, more or less according to the quantity of veal, a +piece of butter mixed with flour, the yolk of an egg, a little nutmeg, +and a tea-spoonful of lemon-pickle. Stir it over the fire till it is +thick enough, but do not let it boil. If you choose forcemeat balls, +have them ready boiled in water, and take out the shalot before you +dish up: ten minutes will do them. + + +_Collops, White._ No. 3. + +Hack and cut your collops well; season with pepper and salt, and fry +them quick of a pale colour in a little bit of butter. Squeeze in a +lemon: put in half a pint of cream and the yolks of four eggs. Toss them +up quick, and serve them hot. + + +_Collops, to mince._ + +Chop some beef as fine as possible; the under part of roasted beef +without any fat is best. Put some onions, pepper, and salt to it. Then +put a little butter in the frying-pan; when it is melted, put in the +meat, and stew it well. Add a cupful of gravy; if you have none, water +will do. Just before it is done put in a little vinegar. + + +_Collops of cold beef._ + +Take off all the fat from the inside of a sirloin of beef; cut it neatly +into thin collops, about the size of a crown or half-crown piece, as you +like for size, and cut them round. Slice an onion very small; boil the +gravy that came from the beef when roasted, first clearing it of all the +fat, with a little water; season it with pepper, and, instead of salt, +anchovies dissolved in walnut ketchup, or the liquor from pickled +walnuts, and a bundle of sweet-herbs. Let this boil before you put in +the collops; put them in with a good piece of butter rolled in a little +flour; shake it round to thicken it, and let it do no longer than till +the collops are thoroughly heated, lest they be hard. This does better +than fresh meat. Serve it hot with pickles, or slices of stewed +cucumbers, cut round, like the meat, and placed alternately with it +round the dish. + + +_Cucumbers, to stew._ + +Pare twelve cucumbers, and slice them rather thicker than for eating; +put them to drain, and lay them in a coarse cloth till dry. Flour and +fry them brown in butter; then put to them some gravy, a little claret, +some pepper, cloves, and mace; let them stew a little; then roll a bit +of butter in flour, and toss them up. A sufficient quantity of onion +should be sliced thin, and done like the cucumbers. + + +_Curry Powder, from a Resident in India._ No. 1. + +Half a pound of coriander seed, two ounces of black pepper, two ounces +of cummin seed, one ounce of turmeric, one ounce and half of ground +rice: all the above must be finely pounded; add cayenne to your taste. +Mix all well together; put it into a dish close before the fire; roast +it well for three or four hours; and, when quite cold, put it into a +bottle for use. + + +_Curry Powder._ No. 2. + +Thirteen ounces of coriander seed,* two ounces of fenugreek seed,* (if +not liked this may be omitted,) one ounce of cayenne pepper, or powdered +capsicums, six ounces of pale-coloured turmeric,* five ounces of black +pepper. Pound the whole very fine; set it in a Dutch oven before the +fire to dry, turning it often; when cold put it into a dry bottle; cork, +and keep it in a dry place. So prepared, curry-powder will keep for many +years. + +The ingredients marked thus * may be procured at Apothecaries' Hall, or +at any wholesale chemist's. + + +_Curry Powder._ No. 3. + +One pound of turmeric, one pound of coriander seed, one pound of ginger, +six ounces of cardamom, four ounces of cummin, one ounce of long pepper, +pounded and mixed together. Cayenne pepper may also be added. + + +_Curry, Indian._ No. 1. + +Curry may be made of chicken, rabbits, lobster, or of any species of +fish, flesh, or fowl. Fry the material with onions, as for mulligatawny, +a small piece of garlic, eight almonds, and eight sweet chesnuts. Put it +all into a stewpan, with a spoonful or two of curry-powder, a large +tea-cupful of strong good gravy, and a large piece of butter. Let the +whole stew gently till the gravy becomes very thick and is nearly +evaporated. + +Particular attention should be paid in sending this dish up hot, and +always with plenty of rice in a separate dish; most people like pickle +with it. + + +_Curry._ No. 2. + +Chop one or two onions very fine; put them into a stewpan with some +butter, and let them remain on a slow fire till they are well done, +taking care not to let them burn. Pour off the butter: put in one +dessert spoonful of powder and a little gravy; stir it about till it is +well mixed; set it on a slow fire till it is all sufficiently done. Put +in a little lemon-juice; when nearly done, thicken the gravy with flour. +Let the rice be very well picked and afterwards cleansed; it ought to be +washed in several waters, and kept in water till it is going to be +boiled. Have the meat or fish ready, pat it into the stewpan, and stir +it about till it is well mixed. The rice must be boiled twenty minutes +quickly, and the scum taken off; the water to be thrown off and the +saucepan uncovered till it is dry enough. Meat used for this curry must +be previously fried. + + +_Curry._ No. 3. + +Fry onions, ginger, garlic, and meat, in one ounce of butter, of a light +brown; stew it with a table-spoonful of curry-powder and three pints of +water, till it comes to a pint and a half. A good half hour before +dinner, put in greens, such as brocoli, cauliflower, sliced apple, and +mango, the juice of one lemon, grated ginger, and cayenne, with two +spoonfuls of cream, and a little flour to thicken it. + + +_Curry._ No. 4. + +Skin and prepare two chickens as for a fricassee; wash them very clean, +and stew them in a pint and a half of water for about five minutes. +Strain off the liquor, and put the chickens in a clean dish. Slice three +large onions, and fry them in about two ounces of butter. Put in the +chickens, and fry them together till they are brown. Take a quarter of +an ounce of curry-powder, and salt to your palate, and strew over the +chickens while they are frying; then pour in the liquor in which they +were first stewed, and let them stew again for half an hour. Add a +quarter of a pint of cream and the juice of two lemons. Have rice boiled +dry to eat with it. Rabbits do as well as chickens. + + +_Curry._ No. 5. + +Take two chickens, or in the same proportion of any other kind of flesh, +fish, or fowl; cut the meat small; strew a little salt and pepper over +it; add a small quantity of onion fried in butter; put one +table-spoonful of curry-powder to your meat and onions; mix them well +together with about three quarters of a pint of water. Put the whole in +a stewpan covered close; let it stew half an hour before you open the +pan; then add the juice of two lemons, or an equal quantity of any other +souring. Let it stew again till the gravy appears very thick and adheres +to the meat. If the meat floats in the gravy, the curry will not be +considered as well made. Salt to your palate. + + +_Curry._ No. 6. + +Mix together a quart of good gravy, two spoonfuls of curry-powder, two +of soy, a gill of red wine, a little cayenne pepper, and the juice of a +lemon. Cut a breast of veal in square pieces, and put it in a stewpan +with a pint of gravy; stew slowly for a quarter of an hour; add the +rest of the gravy with the ingredients, and stew till done. + + +_Curry._ No. 7. + +Take a fowl, fish, or any meat you like; cut it in slices; cut up two +good sized onions very fine; half fry your fowl, or meat, with the +onions, in a quarter of a pound of butter. Add two table-spoonfuls of +curry-powder, fry it a little longer, and stew it well; then add any +acid you like, a little salt, and half a pint of water. Let all stew +together until the meat is done. + + +_Farcie, to make._ + +Take the tender part of a fillet of veal, free from sinew, and mince it +fine, with a piece of the fat of ham, some chopped thyme, basil, and +marjoram, dried, and a little seasoning according to the palate. Put the +whole in a stewpan, and keep stirring it till it is warm through; then +put it on a sieve to drain. When the liquor has run from it, pound the +farcie, while warm, in a mortar, adding the drained liquor, by degrees, +till the whole is again absorbed in the meat, which must be pounded very +fine. Put it in an earthen pot, and steam it for half an hour with a +slice of fat ham; cover over the pot to prevent the steam from getting +to it; when cold, pour on some good jelly made of the lean of ham and +veal, and take care to pour it on cold (that is, when the jelly is just +dissolved,) otherwise it will raise the farcie. When livers are to be +had, put a third of them with the ham and veal, as above directed, and +the farcie will be better. + + +_Forcemeat, to make._ No. 1. + +Chop small a pound of veal, parsley, thyme, a small onion, and a pound +of beef; grate the inside of three French rolls, and put all these +together, with pepper, salt, soup, and nutmeg, seasoning it to your +taste; add as many eggs as will make it of a proper stiffness, and roll +them into balls. + + +_Forcemeat._ No. 2. + +Take half a pound of the lean of a leg of veal, with the skin picked +off, cut it into small pieces, and mince it very small; shred very fine +a pound of beef-suet and grate a nutmeg into both; beat half as much +mace into it with cloves, pepper, and salt, a little rosemary, thyme, +sweet marjoram, and winter savory. Put all these to the meat in a +mortar, and beat all together, till it is smooth and will work easily +with your hands, like paste. Break two new laid eggs to some white bread +crumbs, and make them into a paste with your hands, frying it in butter. +If you choose, leave out the herbs. + + +_Forcemeat._ No. 3. + +A pound of veal, full its weight in beef suet, and a bit of bacon, shred +all together; beat it in a mortar very fine; season with sweet-herbs, +pepper, and salt. When you roll it up to fry, add the yolks of two or +three eggs to bind it; you may add oysters or marrow. + + +_Fricandeau._ + +Take a piece of veal next to the udder; separate the skin, and flatten +the meat on a clean cloth; make slits in the bottom part, that it may +soak up seasoning, and lard the top very thick and even. Take a stewpan +that will receive the veal without confining it; put at the bottom three +carrots cut in slices, two large onions sliced, a bunch of parsley, the +roots cut small, a little mace, pepper, thyme, and a bay-leaf; then lay +some slices of very fat bacon, so as entirely to cover the vegetables, +and make a pile of bacon in the shape of a tea-cup. Lay the veal over +this bacon; powder a little salt over it; then put sufficient broth, and +some beef jelly, lowered with warm water, to cover the bottom of the +stewpan without reaching the veal. Lay a quantity of fine charcoal hot +on the cover of the pan, keeping a very little fire beneath; as soon as +it begins to boil, remove the stewpan, and place it over a very slow and +equal fire for three hours and a half, removing the fire from the top; +baste it frequently with liquor. When it has stewed the proper time, try +if it is done by putting in a skewer, which will then go, in and out +easily. Put a great quantity of fire again on the top of the stewpan +till the bacon of the larding becomes quite firm; next remove the veal, +and keep it near the fire; reduce the liquor to deep rich gravy to glaze +it, which pour over the top only where it is larded; and, when it is +served, put the fricandeau in a dish, and the pure of spinach, which is +to be ready according to the receipt given in the proper place, (See +Spinach to stew,) to lay round the dish. + + +_Ham, to cure._ No. 1. + +Take a ham of young pork; sprinkle it with salt, and let it lie +twenty-four hours. Having wiped it very dry, rub it well with a pound of +coarse brown sugar, a pound of juniper berries, a quarter of a pound of +saltpetre, half a pint of bay salt, and three pints of common salt, +mixed together, and dried in an iron pot over the fire, stirring them +the whole time. After this, take it off the fire, when boiled, and let +it lie in an earthen glazed pan three weeks, but it must be often turned +in the time, and basted with the brine in which it lies. Then hang it up +till it has done dripping; and dry it in a chimney with deal saw-dust +and juniper berries. + + +_Ham, to cure._ No. 2. + +For two hams, take half a pound of bay salt, two ounces of saltpetre, +two ounces of sal prunella, half a pound of brown sugar, half a pound of +juniper berries, half a pound of common salt; beat them all, and boil +them in two quarts of strong beer for half an hour very gently. Leave +out one ounce of saltpetre to rub the hams over-night. Put them into the +pickle, and let them lie a month or five weeks, basting them every day. +Pickle in the winter, and dry in wood smoke; let them hang up the +chimney a fortnight. + + +_Ham, to cure._ No. 3. + +Hang up a ham two days; beat it well on the fleshy side with a +rollingpin; rub in an ounce of saltpetre, finely powdered, and let it +lie a day. Then mix together an ounce of sal prunella with two large +handfuls of common salt, one handful of bay salt, and a pound of coarse +sugar, and make them hot in a stewpan. While hot, rub it well in with +two handfuls more of common salt; then let it lie till it melts to +brine. Turn the meat twice every day for three weeks, and dry it like +bacon. + + +_Ham, to cure--the Thorpe way._ No. 4. + +The following are the proportions for two hams, or pigs' faces: Boil one +pound of common salt, three ounces of bay salt, two ounces and a half of +saltpetre, and one pound of the coarsest brown sugar, in a quart of +strong old beer. When this pickle is cold, well rub the hams or faces +with it every day for a fortnight. Smoke them with horse litter for two +hours; then hang them to dry in a chimney where wood is burned for a +fortnight, after which, hang them in a dry place till wanted for use. +They are not so good if used under eight months or after a year old. + + +_Ham, to cure._ No. 5. + +For one large ham take one pound of coarse sugar, one pound common salt, +a quarter of a pound of saltpetre, and two ounces of bay salt, boiled in +a quart of strong ale, or porter. When cold put it to your ham; and let +it lie in the pickle three weeks, turning the ham every day. + + +_Ham, to cure._ No. 6. + +Put two ounces of sal prunella, a pound of bay salt, four pounds of +white salt, a pound of brown sugar, half a pound of saltpetre, to one +gallon of water; boil it a quarter of an hour, keeping, it well skimmed, +and, when cold, pour it from the sediment into the vessel in which you +steep, and let the hams remain in the pickle about a month; the tongues +a fortnight. In the same manner Dutch beef may be made by letting it +lie in the pickle for a month, and eight or ten days for collared beef; +dry them in a stove or chimney. Tongues may be cured in the same manner. + + +_Ham, to cure._ No 7. + +Four gallons of spring water, two pounds of bay salt, half a pound of +common salt, two pounds of treacle, to be boiled a quarter of an hour, +skimmed well, and poured hot on the hams. Let them be turned in the +pickle every day, and remain three weeks or a month; tongues may be +cured in the same way. + + +_Ham, to cure._ No. 8. + +One ounce of pepper, two of saltpetre, one pound of bay salt, one ounce +of sal prunella, one pound of common salt. Rub these in well, and let +the ham lie a week after rubbing; then rub over it one pound of treacle +or coarse sugar. Let it lie three weeks longer; take it up, steep it +twenty-four hours in cold water, and then hang it up. + + +_Ham, to cure._ No. 9. + +One pound of common salt, half a pound of bay salt, four ounces of +saltpetre, two ounces of black pepper; mix them together, and rub the +ham very well for four days, until the whole is dissolved. Then take one +pound and a half of treacle and rub on, and let it lie in the pickle one +month; turning it once a day. When you dress it, let the water boil +before you put it in. + + +_Ham, to cure._ No. 10. + +Into four gallons of water put one pound and a half of the coarsest +sugar, two ounces of saltpetre, and six pounds of common salt; boil it, +carefully taking off the scum till it has done rising; then let it stand +till cold. Having put the meat into the vessel in which you intend to +keep it, pour on the liquor till it is quite covered. If you wish to +keep the meat for a long time, it will be necessary once in two or three +months to boil the pickle over again, clearing off the scum as it rises, +and adding, when boiling, a quarter of a pound of sugar, half a pound of +salt, and half an ounce of saltpetre; in this way the pickle will keep +good for a year. When you take the meat out of the pickle, dry it well +before it is smoked. Hams from fifteen to twenty pounds should lie in +pickle twenty-four days; small hams and tongues, fifteen days; a small +piece of beef about the same time. Hams and beef will not do in the same +pickle together. After the hams are taken out, the pickle must be boiled +again before the beef is put in. + +The same process may be used for beef and tongues. + + +_Ham, to cure._ No. 11. + +Mix one pound and a half of salt, one pound and a half of coarse sugar, +and one ounce of saltpetre, in one quart of water; set it on the fire, +and keep stirring the liquor till it boils. Skim it. When boiled about +five minutes take it off, and pour it boiling hot on the leg of pork, +which, if not quite covered, must be turned every day. Let it remain in +the pickle one month; then hang it in the chimney for six weeks. These +proportions will cure a ham of sixteen pounds. When the ham is taken out +of the pickle, the liquor may be boiled up again and poured boiling hot +upon pigs' faces. After that boil again, and pour it cold upon a piece +of beef, which will be excellent. It will then serve cold for pigs' or +sheep's tongues, which must be well washed and rubbed in a little of the +liquor and left in the remainder. + + +_Ham, to cure._ No. 12. + +Take a ham of fifteen pounds, and wash it well with a quarter of a pint +of vinegar, mixed with a quarter of a pound of the coarsest sugar. Next +morning rub it well with three quarters of a pound of bay salt rolled, +on the lean part; baste it often every day for fourteen days, and hang +it up to dry. + + +_Ham, to cure._ No. 13. + +Three ounces of saltpetre, bay salt and brown sugar two ounces of each, +a small quantity of cochineal; mix them all together, and warm them over +the fire. Rub the hams well with it, and cover them over with common +salt. + + +_Ham, to cure._ No. 14. + +Take a quantity of spring water sufficient to cover the meat you design +to cure; make the pickle with an equal quantity of bay salt and common +salt; add to a pound of each one pound of coarse brown sugar, one ounce +of saltpetre, and one ounce of petre-salt; let the pickle be strong +enough to bear an egg. If you design to eat the pork in a month or six +weeks, it is best not to boil the pickle; if you intend it for the year, +the pickle must be boiled and skimmed well until it is perfectly clear; +let it be quite cold before you use it. Rub the meat that is to be +preserved with some common salt, and let it lie upon a table sloping, to +drain out all the blood; wipe it very dry with a coarse cloth before you +put it into the pickle. The proportion of the pickle may be this: four +pounds of common salt, four pounds of bay salt, three pounds of coarse +sugar, two ounces of saltpetre, and two ounces of petre-salt, with a +sufficient quantity of spring water to cover what you do, boiled as +directed above. Let the hams lie about six weeks in the pickle, and +then send them to be smoked. Beef, pork, and tongues, may be cured in +the same manner: ribs of beef done in this way are excellent. + + +_Ham, to cure._ No. 15. + +Wash the ham clean; soak it in pump water for an hour; dry it well, and +rub into it the following composition: saltpetre two ounces, bay salt +nine ounces, common salt four ounces, lump sugar three ounces; but first +beat them separately into a fine powder; mix them together, dry them +before the fire, and then rub them into the ham, as hot as the hand can +bear it. Then lay the ham sloping on a table; put on it a board with +forty or fifty pounds weight; let it remain thus for five days; then +turn it, and, if any of the salt is about it, rub it in, and let it +remain with the board and weight on it for five days more; this done rub +off the salt, &c. When you intend to smoke it, hang the ham in a sugar +hogshead, over a chaffing-dish of wood embers; throw on it a handful of +juniper-berries, and over that some horse-dung, and cover the cask with +a blanket. This may be repeated two or three times the same day, and the +ham may be taken out of the hogshead the next morning. The quantity of +salt here specified is for a middle sized ham. There should not be a +hole cut in the leg, as is customary, to hang it up by, nor should it be +soaked in brine. Hams thus cured will keep for three months without +smoking, so that the whole quantity for the year may be smoked at the +same time. The ham need not be soaked in water before it is used, but +only washed clean. Instead of a chaffing-dish of coals to smoke the +hams, make a hole in the ground, and therein put the fire; it must not +be fierce: be sure to keep the mouth of the hogshead covered with a +blanket to retain the smoke. + + +_Westphalia Ham, to cure._ No. 1. + +Cut a leg of pork to the shape of a Westphalia ham; salt it, and set it +on the fire in a skillet till dry, and put to it two ounces of saltpetre +finely beaten. The salt must be put on as hot as possible. Let it remain +a week in the salt, and then hang it up in the chimney for three weeks +or a month. Two ounces of saltpetre will be sufficient for the quantity +of salt required for one ham. + + +_Westphalia Ham, to cure._ No. 2. + +Let the hams be very well pricked with a skewer on the wrong side, +hanging them in an airy place as long as they will keep sweet, and with +a gallon of saltpetre make a pickle, and keep stirring it till it will +bear an egg; boil and skim it and put three pounds of brown sugar to it. +Let the hams lie about a month in this pickle, which must be cold when +they are put in; turn them every day; dry them with saw-dust and +charcoal. The above is the quantity that will do for six hams. + + +_Westphalia Ham, to cure._ No. 3. + +Rub every ham with four ounces of saltpetre. Next day put bay salt, +common salt, and coarse sugar, half a pound of each, into a quart of +stale strong beer, adding a small quantity of each of these ingredients +for every ham to be made at that time. Boil this pickle, and pour it +boiling hot over every ham. Let them lie a fortnight in it, rubbing them +well and turning them twice a day. Then smoke the ham for three days and +three nights over a fire of saw-dust and horse-litter, fresh made from +the stable every night; after which smoke them for a fortnight over a +wood fire like other bacon. + + +_Westphalia Ham, to cure._ No. 4. + +For two hams the following proportions may be observed: wash your hams +all over with vinegar, and hang them up for two or three days. Take one +pound and a half of the brownest sugar, two ounces of saltpetre, two +ounces of bay salt, and a quart of common salt; mix them together; heat +them before the fire as hot as you can bear your hand in, and rub it +well into the hams before the fire, till they are very tender. Lay them +in a tub made long for that purpose, or a butcher's tray, that will hold +them both, one laid one way and the other the contrary way, and strew +the remainder of the ingredients over them. When the salt begins to +melt, add a pint of vinegar, and let them lie three weeks, washing them +with the liquor and turning them every day. Dry them in saw-dust smoke; +hang them in a cellar; and if they mould it will do them no harm, as +these hams require damp and not extreme driness. Juniper-berries thrown +into the fire at which they are smoked greatly improve their flavour. + + +_Westphalia Ham, to cure._ No. 5. + +One pound of common salt, one pound of bay salt, four ounces of +saltpetre, two ounces of black pepper; pound them separately, then mix +them, and rub the ham very well until the whole is used. Rub one pound +of treacle on them; lay them in the pickle one month, turning them every +day. The quantity here specified will do for two hams. Before you hang +them up, steep them in a pail of water for twelve hours. + + +_Westphalia Ham, to cure._ No. 6. + +Make a good brine of salt and water, sufficiently strong to bear an egg; +boil and skim it clean, and when quite cold rub the meat with sal +prunella and saltpetre mixed together. Put it in a vessel, and pour your +brine into it; and, when the ham has been in the brine about fourteen +days, take it out, drain it, and boil the brine, putting in a little +salt, and letting it boil till clear. Skim it, and when cold put in your +ham, rubbing it over with saltpetre, &c. as you did at first. Then let +your ham again lie in the brine for three weeks longer; afterwards rub +it well with bran, and have it dried by a wood fire. + + +_English Hams, to make like Westphalia._ No. 1. + +Cut your legs of pork like hams; beat them well with a wooden mallet, +till they are tender, but great care must be taken not to crack or break +the skin, or the hams will be spoiled. To three hams take half a peck of +salt, four ounces of saltpetre, and five pounds of coarse brown sugar; +break all the lumps, and mix them well together. Rub your hams well with +this mixture, and cover them with the rest. Let them lie three days; +then hang them up one night, and put as much water to the salt and sugar +as you think will cover them; the pickle must be strong enough to bear +an egg: boil and strain it, and, when it is cold, pack your hams close, +and cover them with the pickle at least an inch and half above their +tops. Let them lie for a fortnight; then hang them up one night; the +next day rub them well with bran, and hang them in the chimney of a +fire-place in which turf, wood, or sawdust is burned. If they are small +they will be dry enough in a fortnight; if large, in two or three days +more. Then hang them up against a wall near a fire, and not in a damp +place. Tongues may be cured in the same manner, and ribs of beef may be +put in at the same time with the hams. You must let the beef lie in the +pickle three weeks, and take it out when you want to boil it without +drying it. + + +_English Hams, to make like Westphalia._ No. 2. + +Cut off with the legs of young well grown porkers part of the flesh of +the hind loin; lay them on either side in cloths, and press out the +remaining blood and moisture, laying planks on them with heavy weights, +which bring them into form; then salt them well with common salt and +sugar finely beaten, and lay them in troughs one upon another, pressed +closely down and covered with hyssop. Let them remain thus for a +fortnight; then pass through the common salt, and with saltpetre rub +them well over, which may be continued three or four days, till they +soak. Take them out, and hang them in a close barn or smoke-loft; make a +moderate fire under them, if possible of juniper-wood, and let them hang +to sweat and dry well. Afterwards hang them up in a dry and airy place +to the wind for three or four days, which will remove the ill scent left +by the smoke; and wrap them up in sweet hay. To dress them, put them +into a kettle of water when it boils; keep them well covered till they +are done, and very few can distinguish them from the true Westphalia. + + +_English Hams, to make like Westphalia._ No. 3. + +Take a ham of fifteen or eighteen pounds weight, two ounces of +saltpetre, one pound of coarse sugar, one ounce of petre-salt, one ounce +of bay salt, and one ounce of sal prunella, mixed with common salt +enough to cover the ham completely. Turn your ham every other day, and +let it remain in salt for three weeks. Take it out, rub a little bran +over it, and dry it in a wood fire chimney, where a constant fire is +kept: it will be fit for eating in a month. The quantity of the above +ingredients must be varied according to the size of your ham. Before you +dress it soak it over-night in water. + +Hams from bacon pigs are better than pork. An onion shred small gives it +a good flavour. + + +_Green Hams._ + +Salt a leg of pork as for boiling, with a little saltpetre to make it +red. Let it lie three weeks in salt, and then hang for a month or six +weeks; but if longer it is of no consequence. When boiled, stuff with +young strawberry leaves and parsley, which must be particularly well +washed or they will be gritty. + + +_Ham, to prepare for dressing without soaking._ + +Put the ham into a coarse sack well tied up, or sew it up in a cloth. +Bury it three feet under ground in good mould; there let it remain for +three or four days at least. This is an admirable way. The ham eats much +mellower and finer than when soaked. + + +_Ham, to dress._ + +Boil the ham for two hours; take it out and trim it neatly all round; +prepare in a stewpan some thin slices of veal, so as to cover the +bottom; add to it two bunches of carrots sliced, six large onions, two +cloves, two bunches of parsley, a tea-spoonful of cayenne pepper, a pint +of beef jelly, a bottle of white wine, and three pints of boiling water. +Place the ham in the stewpan, and let it boil an hour and three +quarters; then serve it immediately without sauce, preserving the sauce +for other use. + + +_Ham, to roast._ + +Tie or sew up the ham in a coarse cloth, put it into a sack, and bury it +three or four feet under ground, for three or four days before you dress +it. Wash it in warm water, pare it, and scrape the rind. Spit and lay it +down to roast. Into a broad stewpan put a pint of white wine, a quart of +good broth, half a pint of the best vinegar, two large onions sliced, a +blade of mace, six cloves, some pepper, four bay-leaves, some sweet +basil, and a sprig of thyme. Let all these have a boil; and set the +liquor under the ham, and baste very frequently with it. When the ham is +roasted, take up the pan; skim all the fat off; pour the liquor through +a fine sieve; then take off the rind of the ham, and beat up the liquor +with a bit of butter; put this sauce under, and serve it. + + +_Ham, entree of._ + +Cut a dozen slices of ham; take off the fat entirely; fry them gently in +a little butter. Have a good brown rich sauce of gravy; and serve up +hot, with pieces of fried bread, cut of a semicircular shape, of the +same size as the pieces of ham, and laid between them. + + +_Ham toasts._ + +Cut slices of dressed ham, and thin slices of bread, or French roll, of +the same shape; fry it in clarified butter; make the ham hot in cullis, +or good gravy, thickened with a little floured butter. Dish the slices +of ham on the toast; squeeze the juice of a Seville orange into the +sauce; add a little pepper and salt; and pour it over them. + + +_Ham and Chicken, to pot. Mrs. Vanbrugh's receipt._ + +Put a layer of ham, then another of the white part of chicken, just as +you would any other potted meat, into a pot. When it is cut out, it will +shew a very pretty stripe. This is a delicate way of eating ham and +chicken. + + +_Another way._ + +Take as much lean of a boiled ham as you please, and half the quantity +of fat; cut it as thin as possible; beat it very fine in a mortar, with +a little good oiled butter, beaten mace, pepper, and salt; put part of +it into a china pot. Then beat the white part of a fowl with a very +little seasoning to qualify the ham. Put a layer of chicken, then one of +ham, then another of chicken at the top; press it hard down, and, when +it is cold, pour clarified butter over it. When you send it to table in +the pot, cut out a thin slice in the form of half a diamond, and lay it +round the edge of the pot. + + +_Herb sandwiches._ + +Take twelve anchovies, washed and cleaned well, and chopped very fine; +mix them with half a pound of butter; this must be run through a sieve, +with a wooden spoon. With this, butter bread, and make a salad of +tarragon and some chives, mustard and cress, chopped very small, and put +them upon the bread and butter. Add chicken in slices, if you please, or +hard-boiled eggs. + + +_Hog's Puddings, Black._ No. 1. + +Steep oatmeal in pork or mutton broth, of milk; put to it two handfuls +of grated bread, a good quantity of shred herbs, and some pennyroyal: +season with salt, pepper, and ginger, and other spices if you please; +and to about three quarts of oatmeal put two pounds of beef suet shred +small, and as much hog suet as you may think convenient. Add blood +enough to make it black, and half a dozen eggs. + + +_Hog's Puddings, Black._ No. 2. + +To three or four quarts of blood, strained through a sieve while warm, +take the crumbs of twelve-pennyworth of bread, four pounds of beef suet +not shred too fine, chopped parsley, leeks, and beet; add a little +powdered marjoram and mint, half an ounce of black pepper, and salt to +your taste. When you fill your skins, mix these ingredients to a proper +thickness in the blood; boil them twenty minutes, pricking them as they +rise with a needle to prevent their bursting. + + +_Hog's Puddings, Black._ No. 3. + +Steep a pint of cracked oatmeal in a quart of milk till tender; add a +pound of grated bread, pennyroyal, leeks, a little onion cut small, +mace, pepper, and salt, to your judgment. Melt some of the leaf of the +fat, and cut some of the fat small, according to the quantity made at +once; and add blood to make the ingredients of a proper consistence. + + +_Hog's Puddings, White._ No. 1. + +Take the pith of an ox, and lay it in water for two days, changing the +water night and morning. Then dry the pith well in a cloth, and, having +scraped off all the skin, beat it well; add a little rose-water till it +is very fine and without lumps. Boil a quart or three pints of cream, +according to the quantity of pith, with such spices as suit your taste: +beat a quarter of a pound of almonds and put to the cream. When it is +cold, rub it through a hair sieve; then put the pith to it, with the +yolks of eight or nine eggs, some sack, and the marrow of four bones +shred small; some sweetmeats if you like, and sugar to your taste: if +marrow cannot be procured suet will do. The best spices to put into the +cream are nutmeg, mace, and cinnamon; but very little of the last. + + +_Hog's Puddings, White._ No. 2. + +Take a quart of cream and fourteen eggs, leaving out half the whites; +beat them but a little, and when the cream boils up put in the eggs; +keep them stirring on a gentle fire till the whole is a thick curd. When +it is almost cold, put in a pound of grated bread, two pounds of suet +shred small, having a little salt mixed with it, half a pound of almonds +well beaten in orange-flower water, two nutmegs grated, some citron cut +small, and sugar to your taste. + + +_Hog's Puddings, White._ No. 3. + +Take two pounds of grated bread; one pint and a half of cream; two +pounds of beef suet and marrow; half a pound of blanched almonds, beat +fine with a gill of brandy; a little rose-water; mace, cloves, and +nutmeg, pounded, a quarter of an ounce; half a pound of currants, well +picked and dried; ten eggs, leaving out half the whites; mix all these +together, and boil them half an hour. + + +_Kabob, an India ragout._ + +This dish may be made of any meat, but mutton is the best. Take a slice +from a tender piece, not sinewy, a slice of ginger, and a slice of +onion, put them on a silver skewer alternately, and lay them in a +stewpan, in a little plain gravy. This is the kabob. Take rice and split +peas, twice as much rice as peas; boil them thoroughly together, +coloured with a little turmeric, and serve them up separately or +together. The ginger must be steeped over-night, that you may be able to +cut it. + + +_Another way._ + +To make the kabob which is usually served up with pilaw, take a lean +piece of mutton, and leave not a grain of fat or skin upon it; pound it +in a mortar as for forcemeat; add half a clove of garlic and a spoonful +or more of curry-powder, according to the size of the piece of meat, and +the yolk of an egg. Mix all well together; make it into small cakes; +fry it of a light brown, and put it round the pilaw. + + +_Leg of Lamb, to boil._ + +Divide the leg from the loin of a hind quarter of lamb; slit the skin +off the leg, and cut out the flesh of one side of it, and chop this +flesh very small; add an equal quantity of shred beef suet and some +sweet-herbs shred small; season with nutmeg, pepper, and salt; break +into it two eggs. Mix all well together, put it into the leg, sew it up, +and boil it. Chop the loin into steaks, and fry them, and, when the leg +is boiled enough, lay the steaks round it. Take some white wine, +anchovies, nutmeg, and a quarter of a pound of butter; thicken with the +yolks of two eggs; pour it upon the lamb, and so serve it up. Boil your +lamb in a cloth. + + +_Leg of Lamb, with forcemeat._ + +Slit a leg of lamb on the wrong side, and take out as much meat as +possible, without cutting or cracking the outward skin. Pound this meat +well with an equal weight of fresh suet: add to this the pulp of a dozen +large oysters, and two anchovies boned and clean washed. Season the +whole with salt, black-pepper, mace, a little thyme, parsley, and +shalot, finely shred together; beat them all thoroughly with the yolks +of three eggs, and, having filled the skin tight with this stuffing, sew +it up very close. Tie it up to the spit and roast it. Serve it with any +good sauce. + + +_Shoulder of Lamb, grilled._ + +Half roast, then score, and season it with pepper, salt, and cayenne. +Broil it; reserve the gravy carefully; pass it through a sieve to take +off all fat. Mix with it mushroom and walnut ketchup, onion, the size of +a nut, well bruised, a little chopped parsley, and some of the good +jelly reserved for sauces. Put a good quantity of this sauce; make it +boil, and pour it boiling hot on the lamb when sent to table. + + +_Lamb, to ragout._ + +Roast a quarter of lamb, and when almost done dredge it well with grated +bread, which must be put into the dish you serve it up in; take veal +cullis, salt, pepper, anchovy, and lemon juice; warm it, lay the lamb in +it, and serve it up. + + +_Lamb, to fricassee._ + +Cut the hind quarter of lamb into thin slices, and season them with +spice, sweet-herbs, and a shalot; fry and toss them up in some strong +broth, with balls and palates, and a little brown gravy to thicken it. + + +_Miscellaneous directions respecting Meat._ + +A leg of veal, the fillet without bone, the knuckle for steaks, and a +pie; bone of fillet and knuckle for soup.--Shoulder of veal, knuckle cut +off for soup.--Breast of veal, thin end stews, or re-heats as a +stew.--Half a calf's head boils, then hashes, with gravy from the +bones.--For mock turtle soup, neats' feet instead of calf's head, that +is, two calves' feet and two neats' feet.--Giblets of all poultry make +gravy.--Ox-cheek, for soup and kitchen.--Rump of beef cut in two, thin +part roasted, thick boiled: or steaks and one joint, the bone for +soup.--The trimmings of many joints will make gravy.--To boil the meat +white, well flour the joint and the cloth it is boiled in, not letting +any thing be boiled with it, and frequently skimming the grease.--Lamb +chops fried dry and thin make a neat dish, with French beans in cream +round them. A piece of veal larded in white celery sauce, to answer the +chops.--Dressed meat, chopped fine, with a little forcemeat, and made +into balls about the size of an egg, browned and fried dry, and sent up +without any sauce.--Sweetbreads larded in white celery sauce.--To remove +taint in meat, put the joint into a pot with water, and, when it begins +to boil, throw in a few red clear cinders, let them boil together for +two or three minutes, then take out the meat, and wipe it dry.--To keep +hams, when they are cured for hanging up, tie them in brown paper bags +tight round the hocks to exclude the flies, which omission occasions +maggots.--Ginger, where spice is required, is very good in most things. + + +_Meat, general rule for roasting and boiling._ + +The general rule for roasting and boiling meat is as follows: fifteen +minutes to a pound in roasting, twenty minutes to a pound in boiling. + +On no account whatever let the least drop of water be poured on any +roast meat; it soddens it, and is a bad contrivance to make gravy, which +is, after all, no gravy, and totally spoils the meat. + + +_Meat, half-roasted or under-done._ + +Cut small pieces, of the size of a half-crown, of half-roasted mutton, +and put them into a saucepan with half a pint of red wine, the same +quantity of gravy, one anchovy, a little shalot, whole pepper, and salt; +let them stew a little; then put in the meat with a few capers, and, +when thoroughly hot, thicken with butter rolled in flour. + + +_Mustard, to make._ + +Mix three table-spoonfuls of mustard, one of salt, and cold spring water +sufficient to reduce it to a proper thickness. + + +_Chine of Mutton, to roast._ + +Let the chine hang downward, and raise the skin from the bone. Take +slices of lean gammon of bacon, and season it with chives, parsley, and +white pepper; spread them over the chine, and lay the bacon upon them. +Turn the skin over them, and tie it up; cover with paper, and roast. +When nearly done, dredge with crumbs of bread, and serve up, garnishing +with mutton cutlets. + + +_Mutton chops, to stew._ + +Put them in a stewpan, with an onion, and enough cold water to cover +them; when come to a boil, skim and set them over a very slow fire till +tender; perhaps about three quarters of an hour. + +Turnips may be boiled with them. + + +_Mutton cutlets._ + +Cut a neck of mutton into cutlets; beat it till very tender; wash it +with thick melted butter, and strew over the side which is buttered some +sweet-herbs, chopped small, with grated bread, a little salt, and +nutmeg. Lay it on a gridiron over a charcoal fire, and, turning it, do +the same to that side as the other. Make sauce of gravy, anchovies, +shalots, thick butter, a little nutmeg, and lemon. + + +_Mutton cutlets, with onion sauce._ + +Cut the cutlets very small; trim all round, taking off all the fat; cut +off the long part of the bone; put them into a stewpan, with all the +trimmings that have been cut off, together with one onion cut in slices; +add some parsley, a carrot or two, a pinch of salt, and six +table-spoonfuls of mutton or veal jelly, and let them stew till the +cutlets are of a brown colour all round, but do not let them burn. Take +out the cutlets, drain them in a sieve, and let them cool; then strain +the sauce till it becomes of a fine glaze, and re-warm them. Have ready +some good onion sauce; put it in the middle of the dish; place the +cutlets--eight, if they are small--round it, and serve the glaze with +them; take care it does not touch the onion sauce, but pour it round the +outside part. + + +_Mutton hams, to make._ + +Cut a hind quarter of mutton like a ham. Take one ounce of saltpetre, +one pound of coarse sugar, and one pound of common salt; mix them +together, and rub the ham well with them. Lay it in a hollow tray with +the skin downward; baste it every day for a fortnight; then roll it in +sawdust, and hang it in wood smoke for a fortnight. Boil and hang it in +a dry place; cut it out in rashers. It does not eat well boiled, but is +delicious broiled. + + +_Haricot Mutton._ + +Take a neck of mutton, and cut it in the same manner as for mutton +chops. When done, lay them in your stewpan, with a blade of mace, some +whole peppercorns, a bunch of sweet-herbs, two onions, one carrot, one +turnip, all cut in slices, and lay them over your mutton. Set your +stewpan over a slow fire, and let the chops stew till they are brown; +turn them, that the other side may be the same. Have ready some good +gravy, and pour on them, and let them stew till they are very tender. +Your ragout must be turnips and carrots cut into dice, and small onions, +all boiled very tender, and well stirred up in the liquor in which your +mutton was stewed. + + +_Another way._ + +Fry mutton chops in butter till they are brown, but not done through. +Lay them flat in a stewpan, and just cover them with gravy. Put in small +onions, whole carrots, and turnips, scooped or cut into shapes; let them +stew very gently for two hours or more. Season the chops before you fry +them with pepper and salt. + + +_Leg of Mutton._ + +To give a leg of mutton the taste of mountain meat, hang it up as long +as it will keep fresh; rub it every day with ginger and coarse brown +sugar, leaving it on the meat. + + +_Leg of Mutton in the French fashion._ + +A leg of mutton thus dressed is a very excellent dish. Pare off all the +skin as neatly as possible; lard the leg with the best lard, and stick a +few cloves here and there, with half a clove of garlic, laid in the +shank. When half roasted, cut off three or four thin pieces, so as not +to disfigure it, about the shank bone; mince these very fine with sage, +thyme, mint, and any other sweet garden herbs; add a little beaten +ginger, very little, three or four grains; as much cayenne pepper, two +spoonfuls of lemon juice, two ladlefuls of claret wine, a few capers, +the yolks of two hard-boiled eggs: stew these in some meat jelly, and, +when thoroughly stewed, pour over your roast, and serve it up. Do not +spare your meat jelly; let the sauce be in generous quantity. + + +_Leg of Mutton or Beef, to hash._ + +Cut small flat pieces of the meat, taking care to pare the skin and +sinews, but leaving as much fat as you can find in the inside of the +leg; season with a little salt and cayenne pepper and a little soup +jelly; put in two whole onions, two bunches of parsley, the same of +thyme, and a table-spoonful of mushroom-powder. Take two or three little +balls of flour and butter, of the size of a nut, to thicken the sauce; +beat it well together; let this simmer a little while; take off the +scum; put in the meat, and let it boil. Serve up hot, with fried bread +round it. + + +_Another way._ + +Take the mutton and cut it into slices, taking off the skin and fat; +beat it well, and rub the dish with garlic; put in the mutton with +water, and season with salt, an onion cut in half, and a bundle of +savoury herbs; cover it, and set it over a stove and stew it. When half +stewed, add a little white wine (say two glasses) three blades of mace, +and an anchovy; stew it till enough done; then take out the onion and +herbs, and put the hash into the dish, rubbing a piece of butter in +flour to thicken it, and serve it up. + + +_Loin of Mutton, to stew._ + +Cut your mutton in steaks, and put it into as much water as will cover +it. When it is skimmed, add four onions sliced and four large turnips. + + +_Neck of Mutton, to roast._ + +Draw the neck with parsley, and then roast it; and, when almost enough, +dredge it with white pepper, salt, and crumbs; serve it with the juice +of orange and gravy. + + +_Neck of Mutton, to boil._ + +Lard a neck of mutton with lemon-peel, and then boil it in salt and +water, with sweet-herbs. While boiling, stew a pint of oysters in their +own liquor, half a pint of white wine, and the like quantity of broth; +put in two or three whole onions and some anchovies, grated nutmeg, and +a little thyme. Thicken the broth with the yolks of four eggs, and dish +it up with sippets. Lay the oysters under the meat, and garnish with +barberries and lemon. + + +_Neck of Mutton, to fry._ + +Take the best end of a neck of mutton, cut it into steaks, beat them +with a rolling-pin, strew some salt on them, and lay them in a +frying-pan: hold the pan over a slow fire that may not burn them: turn +them as they heat, and there will be gravy enough to fry them in, till +they are half done. Then put to them some good gravy; let them fry +together, till they are done; add a good bit of butter, shake it up, and +serve it hot with pickles. + + +_Saddle of Mutton and Kidneys._ + +Raise the skin of the fore-chine of mutton, and draw it with lemon and +thyme; and with sausage-meat farce part of it. Take twelve kidneys, +farce, skewer, and afterwards broil them; and lay round horseradish +between, with the gravy under. + + +_Shoulder of Mutton, to roast in blood._ + +Cut the shoulder as you would venison; take off the skin, and let it lie +in blood all night. Take as much powder of sweet-herbs as will lie on a +sixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel, +the yolks of two eggs boiled hard, about twenty oysters, and some salt; +temper these all together with the blood; stuff the meat thickly with +it, and lay some of it about the mutton; then wrap the caul of the sheep +about the shoulder; roast it, and baste it with blood till it is nearly +done. Take off the caul, dredge, baste it with butter, and serve it with +venison sauce. If you do not cut it venison fashion, yet take off the +skin, because it will eat tough; let the caul be spread while it is +warm, and, when you are to dress it, wrap it up in a cloth dipped in hot +water. For sauce, take some of the bones of the breast; chop and put to +them a whole onion, a little lemon-peel, anchovies, and a little spice. +Stew these; add some red wine, oysters, and mushrooms. + + +_Shoulder, or Leg of Mutton, with Oysters._ + +Make six holes in either a shoulder or leg of mutton with a knife: roll +in eggs with your oysters, with crumbs and nutmeg, and stuff three or +four in every hole. If you roast, put a caul over it; if for boiling, a +napkin. Make some good oyster sauce, which lay under, and serve up hot. + + +_Roasted Mutton, with stewed Cucumbers._ + +Bone a neck and loin of mutton, leaving on only the top bones, about an +inch long; draw the one with parsley, and lard the other with bacon very +closely; and, after skewering, roast them. Fry and stew your cucumbers; +lay them under the mutton, and season them with salt, pepper, vinegar, +and minced shalot, and put the sauce under the mutton, garnishing with +pickled cucumbers and horseradish. + + +_Mutton to eat like Venison._ + +Boil and skin a loin of mutton; take the bones, two onions, two +anchovies, a bunch of sweet-herbs, some pepper, mace, carrot, and crust +of bread; stew these all together for gravy; strain it off, and put the +mutton into a stewpan with the fat side downward; add half a pint of +port wine. Stew it till thoroughly done. + + +_Mutton in epigram._ + +Roast a shoulder of mutton till it is three parts done, and let it cool; +raise the skin quite up to the knuckle, and cut off all to the knuckle. +Sauce the blade-bone; broil it, and hash the rest, putting in some +capers, with good gravy, pickled cucumbers, and shalots. Stir them well +up, and lay the blade-bone on the skin. + + +_Mushrooms, to stew brown._ + +Take some pepper and salt, with a little cayenne and a little cream; +thicken with butter and flour. To do them white, cut out all the black +inside. + + +_Newmarket John._ + +Cut the lean part of a leg of mutton in little thin collops; beat them; +butter a stewpan, and lay the collops all over. Have ready pepper, salt, +shalot or garlic, and strew upon them. Set them over a very slow fire. +As the gravy draws, turn over the collops, and dredge in a very little +flour; have ready some good hot gravy. Shake it up all together, and +serve with pickles. + + +_Ox-cheek, to stew._ + +Choose one that is fat and young, which may be known by the teeth; pick +out the eye-balls; cut away the snout and all superfluous bits. Wash and +clean it perfectly; well dry it in a cloth, and, with the back of a +cleaver, break all the bones in the inside of the cheek; then with a +rollingpin beat the flesh of the outside. If it is intended for the next +day's dinner, proceed in this manner:--quarter and lard it with marrow; +then pour on it garlic or elder vinegar so gently that it may sink into +the flesh; strew salt over it, and let it remain so till morning. Then +put it into a stewpan, big enough, if you do both cheeks, to admit of +their lying flat close to one another; but first rub the pan well with +garlic, and with a spoon spread a pound of butter and upwards at the +bottom and sides of the pan. Strew cloves and beaten mace on the cheeks, +also thyme and sweet marjoram, finely chopped; then put in as much white +wine as will cover them an inch or more above the meat, but wash not +off the other things by pouring it on. Rub the lid of the pan with +garlic, and cover it so close that no steam can escape. Make a brisk +fire under it, and, when the cover is so hot that you cannot bear your +hand on it, then a slack fire will stew it, but keep it so that the +cover be of the same heat as long as it is stewing. It must not be +uncovered the whole time it is doing: about three hours will be +sufficient. When you take it up, be careful not to break it; take out +the loose bones; pour the liquor on the cheek; clear from the fat and +the dross, and put lemon-juice to it. Serve it hot. + + +_Another way._ + +Soak it in water, and make it very clean; put it in a gallon of water, +with some potherbs, salt, and whole pepper. When stewed, so that the +bones will slip out easily, take it up and strain off the soup; put a +bit of butter in the frying-pan with some flour, and fry the meat brown, +taking care not to burn it. Put some of the soup to the flour and +butter, with ketchup, mushrooms, anchovy, and walnut liquor. Lay the +cheek in a deep dish, and pour the sauce over it. + + +_Ox-tail ragout._ + +Some good gravy must first be made, and the tail chopped through every +joint, and stewed a long time in it till quite tender, with an onion +stuck with cloves, a table-spoonful of port or Madeira wine, a +tea-spoonful of soy, and a little cayenne. Thicken the gravy with a +little flour. + + +_Another._ + +Take two or three ox-tails; put them in a saucepan, with turnips, +carrots, onions, and some black peppercorns; stew them for four hours. +Take them out; cut them in pieces at every joint; put them into a +stewpan with some good gravy, and scraped turnip and carrot; or cut them +into the shape of a ninepin; pepper and salt to your taste; add the +juice of half a lemon; and send it to table very hot. + + +_Peas, to stew._ + +Take a quart of fine peas, and two small or one large cabbage lettuce; +boil the lettuce tender; take it out of the water, shake it well, and +put it into the stewpan, with about two ounces of butter, three or four +little onions cut small, and the peas. Set them on a very slow fire, and +let them stew about two hours; season them to your taste with pepper and +a tea-spoonful of sugar; and, instead of salt, stew in some bits of +ham, which you may take out or leave in when you serve it. There should +not be a drop of water, except what inevitably comes from the lettuce. + + +_Another way._ + +To your peas, add cabbage lettuces cut small, a small faggot of mint, +and one onion; pass them over the fire with a small bit of butter, and, +when they are tender and the liquor from them reduced, take out the +onion and mint, and add a little white sauce. Take care it be not too +thin; season with a little pepper and salt. + + +_Green Peas, to keep till Christmas._ + +Gather your peas, when neither very young nor old, on a fine dry day. +Shell, and let two persons holding a cloth, one at each end, shake them +backward and forward for a few minutes. Put them into clean quart +bottles; fill the bottles, and cork tight. Melt some rosin in a pipkin, +dip the necks of the bottles into it, and set them in a cool dry place. + + +_Another way._ + +Shell the peas, and dry them in a gentle heat, not much greater than +that of a hot summer's day. Put them when quite dry into linen bags, and +hang them up in a dry place. Before they are boiled, at Christmas or +later, steep them in half milk, half water, for twelve or fourteen +hours; then boil them as if fresh gathered. Beans and French beans may +be preserved in the same manner. + + +_Red Pickle, for any meat._ + +A quarter of a pound of saltpetre, a large common basinful of coarse +sugar, and coarse salt. A leg of pork to lie in it a fortnight. + + +_Beef Steak Pie._ + +Rump steaks are preferable to beef; season them with the usual +seasoning, puff-paste top and bottom, and good gravy to fill the dish. + + +_Calf's Head Pie._ + +Parboil the head; cut it into thin slices; season with pepper and salt; +lay them into a crust with some good gravy, forcemeat balls, and yolks +of eggs boiled hard. Bake it about an hour and a half; cut off the lid; +thicken some good gravy with a little flour; add some oysters; serve it +with or without a lid. + + +_Mutton or Grass Lamb Pie._ + +Take a loin of mutton or lamb, and clear it from fat and skin; cut it +into steaks; season them well with pepper and salt; almost fill the dish +with water; lay puff paste at top and bottom. + + +_Veal Pie (common)._ + +Make exactly as you would a beef-steak pie. + + +_Veal Pie (rich)._ + +Take a neck, a fillet, or a breast of veal, cut from it your steaks, +seasoned with pepper, salt, nutmeg, and a few cloves, truffles, and +morels; then slice two sweetbreads; season them in the same manner, and +put a layer of paste round the dish; then lay the meat, yolks of eggs +boiled hard, and oysters at the top: fill it with water. When taken out +of the oven, pour in at the top through a funnel some good boiled gravy, +thickened with cream and flour boiled up. + + +_Veal and Ham Pie._ + +Take two pounds of veal cutlets, or the best end of the neck, cut them +in pieces about half the size of your hand, seasoned with pepper and a +very little salt, and some dressed ham in slices. Lay them alternately +in the dish with forcemeat or sausage meat, the yolks of three eggs +boiled hard, and a gill of water. + + +_Veal Olive Pie._ + +Make your olives as directed in the receipt for making olives; put them +into a crust; fill the pie with water: when baked, pour in some good +gravy, boiled and thickened with a little good cream and flour boiled +together. These ingredients make an excellent pie. + + +_Beef Olive Pie._ + +Make your olives as you would common beef olives; put them into puff +paste, top and bottom; fill the pie with water, when baked, pour in some +good rich gravy. + + +_Pig, to barbicue._ + +The best pig for this purpose is of the thick neck breed, about six +weeks old. Season the barbicue very high with cayenne, black pepper, and +sage, finely sifted; which must be rubbed well into the inside of the +pig. It must then be sewed up and roasted, or, if an oven can be +depended upon, it will be equally good baked. The sauce must be a very +high beef gravy, with an equal quantity of Madeira wine in it. Send the +pig to table whole. Be careful not to put any salt into the pig, as it +will change its colour. + + +_Pig, to collar._ + +Have your pig cut down the back, and bone and wash it clean from the +blood; dry it well, and season it with spice, salt, parsley, and thyme, +and roll it hard in a collar; tie it close in a dry cloth and boil it +with the bones, in three pints of water, a quart of vinegar, a handful +of salt, a faggot of sweet-herbs, and whole spice. When tender, let it +cool and take it off; take it out of the cloth, and keep it in the +pickle. + + +_Pig, to collar in colours._ + +Boil and wash your pig well, and lay it on a dresser: chop parsley, +thyme, and sage, and strew them over the inside of the pig. Beat some +mace and cloves, mix with them some pepper and salt, and strew that +over. Boil some eggs hard, chop the yolks, and put them in layers across +your pig; boil some beet-root, and cut that into slices, and lay them +across; then roll it up in a cloth and boil it. Before it is cold, press +it with a weight, and it will be fit for use. + + +_Pig, to pickle or souse._ + +Take a fair fat pig, cut off his head, and cut him through the middle. +Take out the brains, lay them in warm water, and leave them all night. +Roll the pig up like brawn, boil till tender, and then throw it into an +earthen pan with salt and water. This will whiten and season the flesh; +for no salt must be put into the boiling for fear of turning it black. +Then take a quart of this broth and a quart of white wine, boil them +together, and put in three or four bay-leaves: when cold, season your +pig, and put it into this sauce. It will keep three months. + + +_Pig, to roast._ + +Chop the liver small by itself: mince blanched bacon, capers, truffles, +anchovy, mushrooms, sweet-herbs and garlic. Season and blanch the whole. +Fill your pig with it; tie it up; sprinkle some good olive oil over it; +roast and serve it up hot. + + +_Another way._ + +Put a piece of bread, parsley, and sage, cut small, into the belly with +a little salt; sew up the belly; spit the pig, and roast it; cut off the +ears and the under-jaws, which you will lay round; making a sauce with +the brains, thick butter and gravy, which lay underneath. + + +_Pig, to dress lamb fashion._ + +After skinning the pig, but leaving the skin quite whole, with the head +on, chine it down, as you would do mutton, larding it with thyme and +lemon-peel; and roast it in quarters like lamb. Fill the other part with +a plum-pudding; sew the belly up, and bake it. + + +_Pigs' Feet and Ears, fricassee of._ + +Clean the feet and ears, and boil them very tender. Cut them in small +shreds, the length of a finger and about a quarter of an inch in +breadth; fry them in butter till they are brown but not hard; put them +into a stewpan with a little brown gravy and a good piece of butter, two +spoonfuls of vinegar, and a good deal of mustard--enough to flavour it +strong. Salt to your taste; thicken with very little flour. Put in half +an onion; then take the feet, which should likewise be boiled as tender +as for eating; slit them quite through the middle; take out the large +bones; dip them in eggs, and strew them over with bread crumbs, seasoned +with pepper and salt; boil or fry them, and put them on the ragout, into +which squeeze some lemon-juice. + + +_Pigs' Feet and Ears, ragout of._ + +Split the feet, and take them out of souse; dip them in eggs, then in +bread-crumbs and chopped parsley; fry them in lard. Drain them; cut the +ears in long narrow slips; flour them; put them into some good gravy; +add ketchup, morels, and pickled mushrooms; stew them into the dish, and +lay on the feet. + + +_Pig's Head, to roll._ + +Take the belly-piece and head of pork, rub it well with saltpetre and a +very little salt; let it lie three or four days; wash it clean; then +boil the head tender, and take off all the meat with the ears, which cut +in pieces. Have ready four neats' feet, also well boiled; take out the +bones, cut the meat in thin slices, mix it with the head, and lay it +with the belly-piece: roll it up tight, and bind it up, and set it on +one end, with a trencher upon it; set it within the tin, and place a +heavy weight upon that, and let it stand all night. In the morning take +it out, and bind it with a fillet; put it in some salt and water, which +must be changed every four or five days. When sliced, it looks like +brawn. It is also good dipped in butter and fried, and eaten with melted +butter, mustard, and vinegar: for that purpose the slices should be only +about three inches square. + + +_Pilaw, an Indian dish._ + +Take six or eight ribs of a neck of mutton; separate and take off all +the skin and fat, and put them into a stewpan with twelve cloves, a +small piece of ginger, twelve grains of black pepper, and a little +cinnamon and mace, with one clove of garlic. Add as much water as will +serve to stew these ingredients thoroughly and make the meat tender. +Then take out the mutton, and fry it in nice butter of a light brown, +with some small onions chopped fine and fried very dry; put them to the +mutton-gravy and spice in which it was stewed, adding a table-spoonful +of curry-powder and half an ounce of butter. After mixing all the above +ingredients well together, put them to the rice, which should be +previously half boiled, and let the whole stew together, until the rice +is done enough and the gravy completely absorbed. When the pilaw is +dished for table, it should be thinly covered with plain boiled rice to +make it look white, and served up very hot. + + +_Pork, to collar._ + +Bone and season a breast of pork with savoury spice, parsley, sage, and +thyme; roll it in a hard collar of cloth; tie it close, and boil it, +and, when cold, keep it in souse. + + +_Pork, to pickle._ + +Having boned your pork, cut it into such pieces as will lie most +conveniently to be powdered. The tub used for this purpose must be +sufficiently large and sound, so as to hold the brine; and the narrower +and deeper it is the better it will keep the meat. Well rub the meat +with saltpetre; then take one part of bay and two parts of common salt, +and rub every piece well, covering it with salt, as you would a flitch +of bacon. Strew salt in the bottom of the tub; lay the pieces in it as +closely as possible, strewing salt round the sides of the tub, and if +the salt should even melt at the top strew no more. Meat thus cured will +keep a long time. + + +_Another way._ + +Cut your pork into small pieces, of the size you would boil at one time; +rub all the pieces very well with salt, and lay them on a dresser upon +boards made to slope that the brine may run off. After remaining three +or four days, wipe them with a dry cloth; have ready a quantity of salt +mixed with a small portion of saltpetre: rub each piece well with this +mixture, after which cover them all over with salt. Put them into an +earthen jar, or large pan, placing the pieces as close together as +possible, closing the top of the jar or pan, so as to prevent all +external air from getting in; put the shoulder pieces in a pan by +themselves. Pork prepared in this manner will keep good a year. + + +_Chine of Pork, to stuff and roast._ + +Make your stuffing of parsley, sage, thyme, eggs, crumbs of bread, and +season it with salt, pepper, nutmeg, and shalot; stuff the chine thick, +and roast it gently. When about a quarter roasted, cut the skin in +slips, making your sauce with lemon-peel, apples, sugar, butter, and +mustard, just as you would for a roast leg. + + +_Another way._ + +Take a chine of pork that has hung four or five days; make holes in the +lean, and stuff it with a little of the fat leaf, chopped very small, +some parsley, thyme, a little sage, and shalot, cut very fine, and +seasoned with pepper and salt. It should be stuffed pretty thick. Have +some good gravy in the dish. For sauce, use apple sauce. + + +_Pork Cutlets._ + +Cut off the skin of a loin or neck of pork and make cutlets; season them +with parsley, sage, and thyme, mixed together with crumbs of bread, +pepper, and salt; broil them, and make sauce with mustard, butter, +shalot, and gravy, and serve up hot. + + +_Gammon, to roast._ + +Let the gammon soak for twenty-four hours in warm water. Boil it tender, +but not too much. When hot, score it with your knife; put some pepper on +it, and then put it into a dish to crisp in a hot oven; but be mindful +to pull the skin off. + + +_Leg of Pork, to broil._ + +After skinning part of the fillet, cut it into slices, and hack it with +the back of your knife; season with pepper, salt, thyme, and sage, +minced small. Broil the slices on the gridiron, and serve with sauce +made with drawn butter, sugar, and mustard. + + +_Spring of Pork, to roast._ + +Cut off the spring of a knuckle of pork, and leave as much skin on the +spring as you can, parting it from the neck, and taking out the bones. +Rub it well with salt, and strew it all over with thyme shred small, +parsley, sage, a nutmeg, cloves, and mace, beaten small and well mixed +together. Rub all well in, and roll the whole up tight, with the flesh +inward. Sew it fast, spit it lengthwise, and roast it. + + +_Potatoes, to boil._ No. 1. + +The following is the celebrated Lancashire receipt for cooking +potatoes:--Cleanse them well, put them in cold water, and boil them with +their skins on exceedingly slow. When the water bubbles, throw in a +little cold water. When they are done, drain the water completely away +through a colander; return them into a pot or saucepan without water; +cover them up, and set them before the fire for a quarter of an hour +longer. Do not pare the potatoes before they are boiled, which is a very +unwholesome and wasteful practice. + + +_Potatoes, to boil._ No. 2. + +Scrape off the rind; put them into an iron pot; simmer them till they +begin to crack, and allow a fork to pierce easily; then pour off the +water, and put aside the lid of the pot, and sprinkle over some salt. +Place your pot at the edge of the fire, and there let it remain an hour +or more, and during this time all the moisture of the potatoes will +gradually exhale in steam, and you will find them white or flaky as +snow. Take them out with a spoon or ladle. + + +_Potatoes, to boil._ No. 3. + +Boil them as usual; half an hour before sending to table, throw away the +water from them, and set the pot again on the fire; sufficient moisture +will come from the potatoes to prevent the pot from burning; let them +stand on the half stove, and not be peeled until sent to table. + + +_Potatoes, to bake._ + +Wash nicely, make into balls, and bake in the Dutch oven a light brown. +This forms a neat side or corner dish. + + +_Potato balls._ + +Pound some boiled potatoes in a mortar, with the yolks of two eggs, a +little pepper, and salt; make them in balls about the size of an egg; do +them over with yolk of egg and crumbs of bread; then fry them of a light +brown for table; five balls for a corner dish. + +_Croquets of Potatoes._ + +Boil some potatoes in water, strain them, and take sufficient milk to +make them into a mash, rather thick; before you mix the potatoes put the +peel of half a lemon, finely grated, one lump of sugar, and a pinch of +salt; strain the milk after heating it, and add the potatoes; mash them +well together; let the mash cool; roll it into balls of the shape and +size of an egg; let there be ten or twelve of them; brush them over with +the yolk of egg, and roll them in crumbs of bread and a pinch of salt. +Do this twice over; then fry them of a fine brown colour, and serve them +with fried parsley round. + + +_Potatoes, to fry._ + +After your potatoes are nicely boiled and skinned, grate them, and to +every large table-spoonful of potatoes add one egg well beat, and to +each egg a small spoonful of cream, with some salt. Drop as many +spoonfuls as are proper in a pan in which is clarified butter. + + +_Potatoes, to mash._ + +After the potatoes are boiled and peeled, mash them in a mortar, or on a +clean board, with a broad knife, and put them into a stewpan. To two +pounds of potatoes put in half a pint of milk, a quarter of a pound of +butter, and a little salt; set them over the fire, and keep them stirred +till the butter is melted; but take care they do not burn to the bottom. +Dish them up in what form you please. + + +_Potatoes, French way of cooking._ + +Boil the potatoes in a weak white gravy till nearly done; stir in some +cream and vermicelli, with three or four blades of mace, and let it boil +till the potatoes are sufficiently done, without being broken. + + +_Potatoes, a-la-Maitre d'hotel._ + +Cut boiled potatoes into slices, not too thin; simmer them in a little +plain gravy, a bit of butter rubbed in a little flour, chopped parsley, +pepper, and salt, and serve hot. + + +_Rice, to boil._ + +To boil rice well, though a simple thing, is rarely well done. Have two +quarts of water boiling, while you wash six ounces of rice, picked +clean. Change the water three or four times. When the rice is clean, +drain and put it into the boiling water. Boil twenty minutes; add three +quarters of a table-spoonful of salt. Drain off the water well--this is +the most essential point--set it before the fire, spread thin to dry. +When dry, serve it up. If the rice is not dry, so that each grain +separates easily from the others, it is not properly boiled. + + +_Another way._ + +Put one pound of rice into three quarts of boiling water; let it remain +twenty minutes. Skim the water, and add one ounce of hog's lard and a +little salt and pepper. Let it simmer gently over the fire closely +covered, for an hour and a quarter, when it will be fit for use. This +will produce eight pounds of savoury rice. + + +_Rissoles._ No. 1. + +Take a roasted fowl, turkey, or pullet; pull it into shreds; there must +be neither bone nor skin. Cut some veal and ham into large dice; put it +into a stewpan, with a little thyme, carrots, onions, cloves, and two +or three mushrooms. Make these ingredients simmer over a slow fire for +two hours, taking care they do not burn; put in a handful of flour, and +stir well, with a pint of cream and as much good broth; let the whole +then stew for a quarter of an hour; continue to stir with a wooden spoon +to prevent its burning. When it is done enough, strain it through a +woollen strainer; then put in the whole meat of the poultry you have +cut, with which you must make little balls of the size of pigeons' eggs. +Dip them twice in very fine crumbs of bread; wrap them in paste, rolled +very thin; then fry them in lard, which should be very hot. + + +_Rissoles._ No. 2. + +Take the fleshy parts and breasts of two fowls, which cut into small +dice, all of an equal size; then throw them into some white sauce, and +reduce it till it becomes very thick and stiff. When this is cold, cut +it into several pieces, and roll them to the size and shape of a cork; +then roll them in crumbs of bread very fine; dip them into some white +and yolks of eggs put up together with a little salt, and roll them +again in bread. If they are not stiff enough to keep their shape, this +must be repeated; then fry them of a light brown colour, drain them, +wipe off the grease, and serve them with fried parsley between them. + + +_Rissoles._ No. 3. + +Take of the pure made as directed for pheasant, veal, or game, (see +Pheasant under the head Game) a sufficient quantity for eight rissoles, +then a little of the jelly of veal, say about half a pint; put in it a +pinch of salt and of cayenne pepper, two table-spoonfuls of cream, the +yolk of one egg, and a piece of butter of the size of a walnut; mix this +sauce well together over the fire, strain it, and then add the pure. Let +it cool, and prepare a little puff-paste sufficient to wrap the rissoles +once over with it, taking care to roll the paste out thin. Fry them, and +send them up with fried parsley, without sauce. The rissoles must be +made stiff enough not to break in the frying. + + +_Rice._ + +One pound of veal or fowl, chopped fine; have ready some good bechamel +sauce mixed with parsley and lemon-juice; mix it of a good thickness. +When cold, make it up into balls, or what shape you please; dip them in +yolks of eggs and bread crumbs, and fry them a few minutes before they +go to table. They should be of a light brown, and sent up with fried +parsley. + + +_A Robinson, to make._ + +Take about eight or ten pounds of the middle of a brisket of beef; let +it hang a day; then salt it for three days hung up; afterwards put it in +strong red pickle, in which let it remain three weeks. Take it out, put +it into a pot with plenty of water, pepper, a little allspice, and +onion; let it simmer for seven or eight hours, but never let it boil. +When quite tender, take out all the bones, spread it out on a table to +cool, well beat it out with a rollingpin, and sprinkle with cayenne, +nutmeg, and very little cloves, pounded together. Put it in a coarse +cloth after it is rolled; twist it at each end to get out the fat, and +bind it well round with broad tape; in that state let it remain three +days. + + +_Salad, to dress._ + +Two or three eggs, two or three anchovies, pounded, a little tarragon +chopped very fine, a little thick cream, mustard, salt, and cayenne +pepper, mixed well together. After these are all well mixed, add oil, a +little tarragon, elder, and garlic vinegar, so as to have the flavour of +each, and then a little of the French vinegar, if there is not enough of +the others to give the requisite taste. + + +_Bologna Sausages._ + +Have the fillets of young, tender porkers, and out of the weight of +twenty-five pounds three parts are to be lean and one fat; season them +well in the small shredding with salt and pepper, a little grated +nutmeg, and a pint of white wine, mixed with a pint of hog's blood; +stirring and beating it well together, with a little of the sweet-herbs +finely chopped; with a funnel open the mouths of the guts, and thrust +the meat gently into it with a clean napkin, as by forcing it with your +hands you may break the gut. Divide them into what lengths you please; +tie them with fine thread, and let them dry in the air for two or three +days, if the weather be clear and a brisk wind, hanging them in rows at +a little distance from each other in the smoke-loft. When well dried, +rub off the dust they contract with a clean cloth; pour over them sweet +olive-oil, and cover them with a dry earthen vessel. + + +_English Sausages._ + +Chop and bruise small the lean of a fillet of young pork; to every pound +put a quarter of a pound of fat, well skinned, and season it with a +little nutmeg, salt, and pepper, adding a little grated bread; mix all +these well together, and put it into guts, seasoned with salt and +water. + + +_Another way._ + +Take six pounds of very fine well fed pork, quite free from gristle and +fat; cut it very small, and beat it fine in a mortar; shred six pounds +of suet, free from skin, as fine as possible. Take a good deal of sage, +the leaves picked off and washed clean, and shred fine as possible; +spread the meat on a clean table; then shake the sage, about three large +spoonfuls, all over; shred the yellow part of the rind of a lemon very +fine, and throw that over, with as much sweet-herbs, when shred fine, as +will fill a large spoon; grate two nutmegs over it, with two +tea-spoonfuls of bruised pepper, and a large spoonful of salt. Then +throw over it the suet, and mix all well together, and put it down close +in a pot. When you use it, roll it up with as much beaten egg as will +make the sausages roll smooth; let what you fry them in be hot before +you put them into the pan; roll them about, and when they are thoroughly +hot, and of a fine light brown colour, they are done. By warming a +little of the meat in a spoon when you are making it, you will then +taste if it is seasoned enough. + + +_Oxford Sausages._ + +Take the best part of a leg of veal and of a leg of pork, of each three +pounds; skin it well, and cut it into small dice. Take three pounds of +the best beef suet (the proportion of which you may increase or diminish +according to your taste,) skin it well; add a little sage, and chop it +all together as fine as forcemeat. When chopped, put in six or seven +eggs and a quarter of a pound of cold water, and season to your liking +with pepper and salt. Work it up as if you were kneading dough for +bread; roll it out in the form of sausages, and let the pan you fry them +in be hot, with a bit of butter in it. + + +_Sausages for Scotch collops._ + +Take beef suet and some veal, with a little winter savory, sage, thyme, +and some grated nutmeg, beaten cloves, mace, and a little salt and +pepper. Let these be well beaten together; then add two eggs beat, and +heat all together. Roll them up in grated bread, fry, and send them up. + + +_Veal Sausages._ + +Take half a pound of the lean of a leg of veal; cut it in small pieces, +and beat it very fine in a stone mortar, picking out all the little +strings. Shred one pound and half of beef-suet very small; season it +with pepper, salt, cloves, and mace, but twice as much mace as cloves, +some sage, thyme, and sweet marjoram, according to your palate. Mix all +these well with the yolks of twelve eggs; roll them to your fancy, and +fry them in lard. + + +_Sausages without skins._ + +Take a pound and quarter of the lean of a leg of veal and a pound and +quarter of the lean of a hind loin of pork; pick the meat from the skins +before you weigh it; then take two pounds and half of fresh beef-suet +picked clean from the skins, and an ounce and half of red sage leaves, +picked from the stalks; wash and mince them as fine as possible; put +them to the meat and suet, and mince as fine as you can. Add to it two +ounces of white salt and half an ounce of pepper. Pare all the crust +from a stale penny French roll, and soak the crumb in water till it is +wet through; put it into a clean napkin, and squeeze out all the water. +Put the bread to the meat, with four new-laid eggs beaten; then with +your hands work all these things together, and put them into a clean +earthen pan, pressed down close. They will keep good for a week. When +you use this meat, divide a pound into eighteen parts; flour your hands +a little, and roll it up into pretty thick sausages, and fry them in +sweet butter; a little frying will do. + + +_Spinach, the best mode of dressing._ + +Boil the spinach, squeeze the water from it completely, chop it a +little; then put it and a piece of butter in a stewpan with salt and a +very little nutmeg; turn it over a brisk fire to dry the remaining +water. Then add a little flour; mix it well, wet it with a little good +broth, and let it simmer for some time, turning it now and then to +prevent burning. + +To dress it _maigre_, put cream instead of broth, and an onion with a +clove stuck in it, which you take out when you serve the spinach. +Garnish with fried bread. Observe that if you leave water in it, the +spinach cannot ever be good. + + +_Another way._ + +Clean it well, and throw it into fresh water; then squeeze and drain it +quite dry. Chop it extremely small, and put it into a pan with cream, +fresh butter, salt, and a very small quantity of pepper and nutmeg: add +an onion with two cloves stuck in it, and serve it up very hot, with +fried bread sippets of triangular shape round the dish. + + +_Spinach, to stew._ + +Pick the spinach very carefully; put it into a pan of water; boil it in +a large vessel with a good deal of salt to preserve the green colour, +and press it down frequently that it may be done equally. When boiled +enough to squeeze easily, drain it from the water, and throw it into +cold water. When quite cold, make it into balls, and squeeze it well. +Then spread it on a table and chop it very fine; put a good piece of +butter in a stewpan, and lay the spinach over the butter. Let it dry +over a slow fire, and add a little flour; moisten with half a pint of +beef jelly and a very little warm water: add a little cayenne pepper. +This spinach should be very like thick melted butter, and as fine and +smooth as possible. + + +_Another way._ + +Take some fine spinach, pick and wash it extremely clean. When well +boiled, put it into cold water, and squeeze it in a cloth very dry; chop +it very small; put it in a stewpan with a piece of butter and half a +pint of good cream; stir it well over the fire, that it may not oil; and +put in a little more cream just as you are going to dish it. + + +_Sweetbreads, ragout of._ + +Wash your sweetbreads; put them into boiling water, and, after blanching +them, throw them into cold water; dry them with a linen cloth; and put +them in a saucepan over the fire with salt, pepper, melted bacon, and a +faggot of sweet-herbs. Shake them together, and put some good gravy to +moisten them; simmer over the fire, and thicken to your liking. + + +_Another._ + +Take sweetbreads and lamb's fry, and parboil them, cutting them into +slices, and cocks'-combs sliced and blanched, and season them with +pepper and salt, and other spices; fry them in a little lard; drain and +toss them in good gravy, with two shalots, a bunch of sweet-herbs, +mushrooms, and truffles. Thicken it with a glass of claret; garnish with +red beet root. + + +_Savoury Toasts, to relish Wine._ + +Cut six or seven pieces of bread about the size of two fingers, and fry +them in butter till they are of a good colour; cut as many slices of ham +of the same size, and put them into a stewpan over a slow fire, for an +hour; when they are done take them out, and stir into the stewpan a +little flour; when of a good colour moisten it with some broth, without +salt; then skim off the fat, and strain the sauce through a sieve. Dish +the ham upon the fried bread, and pour the sauce over. + + +_Another._ + +Rasp some crumb of bread; put it over the fire in butter; put over it a +minced veal kidney, with its fat, parsley, scallions, a shalot, cayenne +pepper and salt, mixed with the whites and yolks of four eggs beat: put +this forcemeat on fried toasts of bread, covering the whole with grated +bread, and passing the salamander over it. Serve it with a clear beef +gravy sauce under it. + + +_Tomata to eat with roast meat._ + +Cover the bottom of a flat saucepan with the tomatas, that they may lie +one upon another; add two or three spoonfuls of water, a little salt and +pepper, to your taste; cover the pan, and stew them; in six or seven +minutes turn them, and let them stew till they are soft. Send them up +with their liquor. + + +_Tongues, to cure._ No. 1. + +Take two fine bullocks' tongues; wash them well in spring water; dry +them thoroughly with a cloth, and salt them with common salt, a quarter +of a pound of saltpetre, a quarter of a pound of treacle, and a quarter +of a pound of gunpowder. Let them lie in this pickle for a month; turn +and rub them every day; then take them out and dry them with a cloth; +rub a little gunpowder over them, and hang them up for a month, when +they will be fit to eat, previously soaking a few hours as customary. + + +_Tongues, to cure._ No. 2. + +One pound of bay salt, half a pound of saltpetre, two ounces of sal +prunella, two pounds of coarse sugar; make your brine strong enough with +common salt to float an egg. The quantity of water is seven quarts, boil +all together, and scum it well for half an hour. When cold, put the +tongues in, and wash them in warm water before dressing. For table be +sure never to let them boil, but simmer slowly for four or five hours. + +_Tongues, to cure._ No. 3. + +Take two fine neats' tongues; cut off the roots, and cut a nick in the +under side; wash them clean, and dry with a cloth. Rub them with common +salt, and lay them on a board all night. Next day take two ounces of bay +salt, one of sal prunella, and a handful of juniper-berries, all bruised +fine; mix them with a quarter of a pound of coarse sugar and one pound +of common salt. Rub the tongues well with this mixture; lay them in a +long pan, and turn and rub them daily for a fortnight. Take them out of +the pickle, and either dry or dress them. + + +_Tongues, to cure._ No. 4. + +Mix some well bruised bay salt, and a little saltpetre, with common +salt, and with a linen cloth rub the tongues and salt them, most +particularly the roots; and as the brine consumes put some more, till +the tongues are hard and stiff. When they are salted, roll them up, and +dry them in bran. + + +_Tongues, to cure._ No. 5. + +Have the roots well cleansed from the moisture, and with warm water wash +and open the porous parts, that the salt may penetrate, and dry them +well. Cover them for a week with a pickle made of common salt, and bay +salt well boiled in it; then rub them with saltpetre, and to make them +of a good red colour you must take them out, and rub and salt them well +so that the salt penetrates, pressing them down hard with a board that, +when they are put to dry, they may keep their due proportion. The usual +way of drying them is with burnt sawdust, which, with the salt, gives +the dusky colour that appears on the outside before they are boiled. + + +_Tongues, to cure._ No. 6. + +Well rub into the tongue two ounces of saltpetre, a pound of common +salt, and a quarter of a pound of treacle; and baste every day for three +weeks. + + +_Tongue, to smoke._ + +Wipe the tongue dry, when taken out of the pickle; glaze it over with a +brush dipped in pyroligneous acid, and hang it up in the kitchen. + + +_Tongue, to bake._ + +Season your tongues with pepper, salt, and nutmeg; lard them with large +lardoons, and have them steeped all night in vinegar, claret, and +ginger. Season again with whole pepper, sliced nutmeg, whole cloves, and +salt. Bake them in an earthen pan; serve them up on sippets, and lay +your spice over them, with slices of lemon and some sausages. + + +_Tongue, to boil._ + +Put a good quantity of hay with your tongues, tying them up in a cloth, +or else in hay. Boil them till they are tender and of a good colour, and +they will eat short and mellow. + + +_Tongue, to pot._ + +Prick the tongues with a skewer, and salt them with bay-salt and +saltpetre, to make them red. Boil them till they will just peel; season +with mace and a little pepper, to your liking; bake them in a pot well +covered with butter, and they will keep as long as any potted meat. + + +_Tongue and Udder, to roast._ + +Have the tongue and udder boiled and blanched, the tongue being salted +with saltpetre; lard them with the whole length of large lardoons, and +then roast them on a spit, basting them with butter: when roasted, dress +them with grated bread and flour, and serve up with gravy, currant-jelly +by itself, and slices of lemon. + + +_Sheep's Tongue, or any other, with Oysters._ + +Boil six tongues in salt and water till they are sufficiently tender to +peel. Slice them thin, and with a quart of large oysters put them in a +dish, with some whole spice and a little claret, and let them stew +together. Then put in some butter, and three yolks of eggs well beaten. +Shake them all well together, and put some sippets and lay your tongues +upon them. + + +_Tripe, to dress._ + +Take of the finest tripe, and, when properly trimmed, cut it in pieces +about four inches square; put it in a stewpan, with as much white wine +as will almost cover it: slice in three or four race of ginger, quarter +in a nutmeg, put in a good deal of salt, a bundle of herbs, rosemary, +thyme, sweet marjoram, and onion. When this has stewed gently a good +while, take out a pint of the clearest liquor, free from fat or dross, +and dissolve in it some anchovies finely picked. Take up the tripe, a +bit at a time, with a fork, and lay it in a warmed dish; pour on it the +liquor in which the anchovies were dissolved. Sprinkle on it a little +lemon juice. Those who are fond of onions or garlic may make either the +prevailing ingredient. + + +_Tripe, to fricassee._ + +Cut into slices the fat part of double tripe; dip them into eggs or +batter, and fry them to lay round the dish. Cut the other part into long +slips, and into dice, and toss them up with onion, chopped parsley, +melted butter, yolks of eggs, and a little vinegar. Season with pepper +and salt, and serve up. + + +_Truffles and Morels, to stew._ + +Well wash the truffles, cut them into slices, of the size and about the +thickness of half-a-crown; put them into a stewpan, with a pinch of salt +and cayenne pepper, and a little butter, to prevent their being burnt. +Let them stew ten minutes; have ready a good brown sauce of half a pint +of beef and the same of veal jelly, thickened with a little butter and +flour; add to it any trimmings of the truffles or morels, and boil them +also in it; put in one pinch of cayenne pepper. Strain the truffles or +morels from the butter they were first stewed in; throw them into the +sauce; warm the whole again, and serve hot. + + +_Veal, to boil._ + +Veal should be boiled well; a knuckle of six pounds will take very +nearly two hours. The neck must be also well boiled in a good deal of +water; if boiled in a cloth, it will be whiter. Serve it with tongue, +bacon, or pickled pork, greens of any sort, brocoli, and carrots, or +onion sauce, white sauce, oyster sauce, parsley and butter, or white +celery sauce. + + +_Veal, to collar._ + +Bone and wash a breast of veal; steep it in three waters, and dry it +with a cloth; season it with savoury spice, some slices of bacon, and +shred sweet-herbs; roll them in a collar of cloth, and boil it in salt +and water, with whole spice; skim it clean and take it up, and when cold +put it in the pickle. + + +_Another way._ + +Take the meat of a breast of veal; make a stuffing of beef-suet, crumb +of bread, lemon peel, parsley, pepper, and salt, mixed up with two eggs; +lay it over the meat, and roll it up. Boil an hour and a half, and send +it to table with oyster sauce. + + +_Veal, to roast._ + +Veal will take a quarter of an hour to a pound: paper the fat of the +loin and fillet; stuff the fillet and shoulder with the following +ingredients: a quarter of a pound of suet, chopped fine, parsley, and +sweet-herbs chopped, grated bread, lemon-peel, pepper, salt, nutmeg, and +yolk of egg; butter may supply the want of suet. Roast the breast with +the caul on it till almost done; take it off, flour and baste it. Veal +requires to be more done than beef. For sauce use salad pickles, +brocoli, cucumbers, raw or stewed, French beans, peas, cauliflower, +celery, raw or stewed. + + +_Veal, roasted, ragout of._ + +Cut slices of veal about the size of two fingers and at least as long as +three; beat them with a cleaver till they are no thicker than a +crown-piece; put upon every slice some stuffing made with beef-suet, +ham, a little thyme, parsley, scallions, and a shalot. When the whole is +minced, add the yolks of two eggs, half a table-spoonful of brandy, +salt, and pepper; spread it on the veal and roll it. Cover each piece +with a thin slice of bacon, and tie it carefully. Then put them on a +small delicate spit covered with paper; and, when they are done, take +off the paper carefully, grate bread over them, and brown them at a +clear fire. Serve them with a gravy sauce. + + +_Veal, to stew._ + +Cut the veal into small pieces; season with an onion, some salt and +pepper, mace, lemon-peel, and two or three shalots; let them stew in +water, with a little butter, or port wine, if you like. When enough +done, put in some yolks of eggs beaten, and boil them quick. Dish and +serve them up. + + +_Veal, with Rice, to stew._ + +Boil half a pound of rice in three quarts of water in a small pan with +some good broth, about a pint, and slices of ham at the bottom, and two +good onions. When it is almost done, spread it, about twice the +thickness of a crown-piece, over a silver or delft dish in which it is +to be served [it must be a dish capable of bearing the fire]. Lay slices +of veal and ham alternately--the veal having already been dressed brown. +Cover the meat with rice in such a manner that it cannot be seen; put +your dish upon a hot stove; brown the rice with a salamander; drain off +the fat that may be in the dish, and serve it dry, or, if it is +preferred, with any of the good sauces, for which there are directions, +poured under it. + + +_Veal served in paper._ + +Cut some slices of veal from the fillet, about an inch thick, in a small +square, about the size of a small fricandeau; make a box of paper to fit +neatly; rub the outside with butter, and put in your meat, with sweet +oil or butter, parsley, scallions, shalots, and mushrooms, all stewed +very fine, salt, and whole pepper. Set it upon the gridiron, with a +sheet of oiled paper under it, and let it do by a very slow fire, lest +the paper burn. When the meat is done on one side turn it on the other. +Serve it in the box, having put over it very gently a dash of vinegar. + + +_Bombarded Veal._ + +Take a piece of a long square of bacon; cut it in thin slices; do the +same with veal, and lay the slices on your bacon. Having made a piece of +good forcemeat, spread it thin on your veal, having previously seasoned +the latter with pepper and salt. Roll these up one by one; spit them on +a lark spit, quite even; wash them over with eggs and crumbs of bread; +then roast them, and serve up with a good ragout. + + +_Veal Balls._ + +Take two pounds of veal; pick out the skin and bones; mix it well with +the crust of a French roll, soaked in hot milk, half a pound of veal +suet, two yolks of eggs, onion, and chopped parsley; season with pepper +and salt. Roll the balls in raspings; fry them of a gold colour: boil +the bones and the bits of skin to make the gravy for them. + + +_Breast of Veal._ + +To fricassee it like fowls, parboil it; turn it a few times over the +fire with a bit of butter, a bunch of parsley, scallions, some +mushrooms, truffles, and morels. Shake in a little flour; moisten with +some good stock broth; and when the whole is done and skimmed, thicken +it with the yolks of three eggs beat with some milk; and, before it is +served, add a very little lemon juice. + + +_Breast of Veal, with Cabbage and Bacon._ + +Cut the breast of veal in pieces, and parboil it; parboil also a cabbage +and a bit of streaked bacon, cut in slices, leaving the rind to it. Tie +each separately with packthread, and let them stew together with good +broth; no salt or pepper, on account of the bacon. When the whole is +done, take out the meat and cabbage, and put them into the terrine you +serve to table. Take the fat off the broth, put in a little cullis, and +reduce the sauce over the stove. When of a proper thickness pour it over +the meat, and serve up. + + +_Breast of Veal en fricandeau._ + +Lard your veal, and take a ragout of asparagus, (for which see Ragouts,) +and lay your veal, larded or glazed, upon the ragout. The same may be +done with a ragout of peas. + + +_Breast of Veal, glazed brown._ + +Take a breast of veal, cut in pieces, or whole if you prefer it. Stir a +bit of butter and a spoonful of flour over the fire, and, when it is of +a good colour, put in a pint of broth, and afterwards the veal. Stew it +over a slow fire, and season with pepper and salt, a bunch of parsley, +scallions, cloves, thyme, laurel, basil, and half a spoonful of vinegar. +When the meat is done and well glazed, skim the sauce well, and serve +it round it. + + +_Breast of Veal, to stew with Peas._ + +Cut the nicest part of the breast of veal, with the sweetbread; roast it +a little brown; take a little bit of the meat that is cut off the ends, +and fry it with butter, salt, pepper, and flour; take a little hot water +just to rinse out the gravy that adheres to the frying-pan, and put it +into a stewpan, with two quarts of hot water, a bundle of parsley, +thyme, and marjoram, a bit of onion or shalot, plenty of lemon-peel, and +a pint of old green peas, the more mealy the better. Let it stew two or +three hours, then rub it through a sieve with a spoon; it should be all +nice and thick; then put it again in the stewpan with the meat, having +ready some hot water to add to the gravy in case it should be wanted. A +thick breast will take two hours, and must be turned every now and then. +Boil about as many nice young peas as would make a dish, the same as for +eating; put them in about ten minutes before you take it up, skimming +all the fat nicely off; and season it at the same time with salt and +cayenne to your taste. + + +_Another way._ + +Cut your veal into pieces, about three inches long; fry it delicately; +mix a little flour with some beef broth, with an onion and two cloves; +stew this some time, strain it, add three pints or two quarts of peas, +or heads of asparagus, cut like peas. Put in the meat; let it stew +gently; add pepper and salt. + + +_Breast of Veal ragout._ + +Bone and cut out a large square piece of the breast of veal; cut the +rest into small pieces, and brown it in butter, stewing it in your +ragout for made dishes; thicken it with brown butter, and put the ragout +in the dish. Lay diced lemon, sweetbreads, sippets, and bacon, fried in +batter of eggs; then lay on the square piece. Garnish with sliced +oranges. + + +_Veal Collops, with Oysters._ + +Cut thin slices out of a leg of veal, as many as will make a dish, +according to the number of your company. Lard one quarter of them, and +fry them in butter; take them out of the pan and keep them warm. Clean +the pan, and put into it half a pint of oysters, with their liquor, and +some strong broth, one or two shalots, a glass of white wine, two or +three anchovies minced, and some grated nutmeg; let these have a boil +up, and thicken with five eggs and a piece of butter. Put in your +collops, and shake them together till the sauce is tolerably thick. Set +them on the stove again to stew a little; then serve up. + + +_Veal Collops, with white sauce._ + +Cut veal that has been already roasted into neat small pieces, round or +square; season them with a little pepper and salt; pass them quick of a +pale colour in a bit of butter of the size of a walnut; add the yolks of +five eggs, and half a pint of cream, with a very small onion or two, +previously boiled; toss them up quick, and serve hot. + + +_Veal Cutlets, to dress._ + +Cut the veal steaks thin; hack and season them with pepper, salt, and +sweet-herbs. Wash them over with melted butter, and wrap white paper +buttered over them. Roast or bake them; and, when done, take off the +paper, and serve them with good gravy and Seville orange-juice squeezed +on. + + +_Another way._ + +Take the best end of a neck of veal and cut your cutlets; four ribs will +make eight cutlets. Beat them out very thin, and trim them round. Take +chopped parsley, thyme, shalots, and mushrooms, pass them over the fire, +add a little juice of lemon, lemon-peel, and grated nutmeg. Dip in the +cutlets, crumb them, and boil them over a gentle fire. Save what you +leave from dipping them in, put some brown sauce to it, and put it under +them when going to table, first taking care to remove the grease from +it. Lamb cutlets are done the same way. + + +_Veal Cutlets, larded._ + +Cut a neck of veal into bones; lard one side, and fry them off quick. +Thicken a piece of butter, of the size of a large nut, with a little +flour, and whole onion. Put in as much good gravy as will just cover +them, and a few mushrooms and forcemeat balls. Stove them tender; skim +off all grease; squeeze in half a lemon, and serve them up. + + +_Fillet of Veal, to farce or roast._ + +Mince some beef suet very small, with some sweet marjoram, winter +savory, and thyme; season with salt, cloves, and mace, well beaten; put +in grated bread; mix them all together with the yolk of an egg; make +small holes in the veal, and stuff it very thick with these. Put it on +the spit and roast it well. Let the sauce consist of butter, gravy, and +juice of lemon, very thick. Dish the veal, and pour the sauce over it, +with slices of lemon laid round the dish. + + +_Fillet of Veal, to boil._ + +Cut out the bone of a fillet of veal; put it into good milk and water +for a little while: make some forcemeat with boiled clary, raw carrots, +beef suet, grated bread, sweet-herbs, and a good quantity of shrimps, +nutmeg, and mace, the yolks of three eggs boiled hard, some pepper and +salt, and two raw eggs; roll it up in butter, and stuff the veal with +it. Boil the veal in a cloth for two hours, and scald four or five +cucumbers, in order to take out the pulp the more easily. This done, +fill them with forcemeat, and stew them in a little thin gravy. For +sauce take strong white gravy, thickened with butter, a very little +flour, nutmeg, mace, and lemon-peel, three anchovies dissolved in +lemon-juice, some good cream, the yolk of an egg beaten, and a glass of +white wine. Serve with the cucumbers. + + +_Half a Fillet of Veal, to stew._ + +Take a stewpan large enough for the piece of veal, put in some butter, +and fry it till it is firm, and of a fine brown colour all round; put in +two carrots, two large onions, whole, half a pound of lean bacon, a +bunch of thyme and of parsley, a pinch of cayenne pepper and of salt: +add a cupful of broth, and let the whole stew over a very slow fire for +one hour, or according to the size of your piece of veal, until +thoroughly done. Have ready a pint of jelly soup, in which stew a +table-spoonful of mustard and the same of truffles cut in small pieces; +add one ounce of butter and a dessert spoonful of flour to thicken; +unite it well together; put in a glass of white wine, and boil. When +ready to serve, pour it over the veal; let there be sauce sufficient to +fill the dish; the veal must be strained from the vegetables, and great +care taken that the sauce is well passed through the sieve, to keep it +clear from grease. + + +_Knuckle of Veal, white._ + +Boil a knuckle of veal in a little water kept close from the air, with +six onions and a little whole pepper, till tender. The sauce to be +poured over it, when dished in a little of its own liquor--two or three +anchovies, a little mace, half a pint of cream, and the yolk of an egg, +thickened with a little flour. + + +_Knuckle of Veal ragout._ + +Cut the veal into slices half an inch thick; pepper, salt, and flour +them; fry them of a light brown; put the trimmings, with the bone +broken, an onion sliced, celery, a bunch of sweet-herbs; pour warm water +to cover them about an inch. Stew gently for two hours; strain it, and +thicken with flour and butter, a spoonful of ketchup, a glass of wine, +and the juice of half a lemon. Give it a boil, strain into a clean +saucepan, put in the meat, and make it hot. + + +_Leg of Veal and Bacon, to boil._ + +Lard the veal with bacon and lemon-peel; boil it with a piece of bacon, +cut in slices; put the veal into a dish, and lay the bacon round it. +Serve it up with green sauce made thus: beat two or more handfuls of +sorrel in a mortar, with two pippins quartered, and put vinegar and +sugar to it. + + +_Loin of Veal, to roast._ + +Roast, and baste with butter; set a dish under your veal, with vinegar, +a few sage leaves, and a little rosemary and thyme. Let the gravy drop +on these, and, when the veal is roasted, let the herbs and gravy boil +once or twice on the fire: serve it under the veal. + + +_Loin of Veal, to roast with herbs._ + +Lard the fillet of a loin of veal; put it into an earthen pan; steep it +three hours with parsley, scallions, a little fennel, mushrooms, a +laurel-leaf, thyme, basil, and two shalots, the whole shred very fine, +salt, whole pepper, a little grated nutmeg, and a little sweet oil. When +it has taken the flavour of the herbs, put it upon the spit, with all +its seasoning, wrapt in two sheets of white paper well buttered; tie it +carefully so as to prevent the herbs falling out, and roast it at a very +slow fire. When it is done take off the paper, and with a knife pick off +all the bits of herbs that stick to the meat and paper, and put them +into a stewpan, with a little gravy, two spoonfuls of verjuice, salt, +whole pepper, and a bit of butter, about as big as a walnut, rolled in +flour. Before you thicken the sauce, melt a little butter; mix it with +the yolk of an egg, and rub the outside of the veal, which should then +be covered with grated bread, and browned with a salamander. Serve it up +with a good sauce under, but not poured over so as to disturb the meat. + + +_Loin of Veal, fricassee of._ + +Well roast a loin of veal, and let it stand till cold. Cut it into +slices; in a saucepan over the stove melt some butter, with a little +flour, shred parsley, and chives. Turn the stewpan a little for a minute +or so, and pepper and salt the veal. Put it again into the pan, and give +it three or four turns over the stove with a little broth, and boil it +a little: then put three or four yolks of eggs beaten up to a cream, and +some parsley shred, to thicken it, always keeping it stirred over the +fire till of sufficient thickness; then serve it up. + + +_Loin of Veal Bechamel._ + +When the veal is nicely roasted, cut out part of the fillet down the +back; cut it in thin slices, and put some white sauce to what you have +cut out. Season it with the juice of lemon and a little pepper and salt; +put it into the veal, and cover the top with crumbs of bread that has +been browned, or salamander it over with crumbs, or leave the skin of +the veal so that you can turn it over when the seasoning part is put in. + + +_Neck of Veal, stewed with Celery._ + +Take the best end of a neck, put it into a stewpan with beef broth, +salt, whole pepper, and two cloves, tied in a bit of muslin, an onion, +and a piece of lemon-peel. Add a little cream and flour mixed, some +celery ready boiled, and cut into lengths; and boil it up. + + +_Veal Olives._ No. 1. + +are done the same way as the beef olives, only cut off a fillet of veal, +fried of a fine brown. The same sauce is used as for beef, and, if you +like, small bits of curled bacon may be laid in the dish. Garnish with +lemon and parsley. + + +_Veal Olives._ No. 2. + +Wash eight or ten Scots collops over with egg batter; season and lay +over a little forcemeat; roll them up and roast them; make a good ragout +for them; garnish with sliced orange. + + +_Veal Olives._ No. 3. + +Take a good fillet of veal, and cut large collops, not too thin, and +hack them well; wash them over with the yolk of an egg; then spread on a +good layer of forcemeat, made of veal pretty well seasoned. Roll them +up, and wash them with egg; lard them over with fat bacon, tie them +round, if you roast them; but, if to be baked, you need only wash the +bacon over with egg. Garnish with slices of lemon, and for sauce take +thick butter and good gravy, with a piece of lemon. + + +_Veal Olives._ No. 4. + +Lay over your forcemeat; first lard your collops, and lay a row of large +oysters; and then roll them up, and roast or bake them. Make a ragout +of oysters, sweetbreads fried, a few morels and mushrooms, and lay in +the bottom of your dish, and garnish with fried oysters and grated +bread. + + +_Veal Rumps._ + +Take three veal rumps; parboil and put them into a little pot, with some +broth, a bunch of parsley, scallions, a clove of garlic, two shalots, a +laurel leaf, thyme, basil, two cloves, salt, pepper, an onion, a carrot, +and a parsnip: let them boil till they are thoroughly done, and the +sauce is very nearly consumed. Take them out, let them cool, and strain +the sauce through a rather coarse sieve, that none of the fat may +remain. Put it into a stewpan, with the yolks of three eggs beat up, and +a little flour, and thicken it over the fire. Then dip your veal rumps +into it, and cover them with grated bread; put them upon a dish, and +brown them with a salamander. Serve them with sour sauce, for which see +the part that treats of Sauces. + + +_Shoulder of Veal, to stew._ + +Put it in an earthen pan, with a gill of water, two spoonfuls of +vinegar, salt, whole pepper, parsley and scallions, two cloves of +garlic, a bay leaf, two onions, two heads of celery, three cloves, and a +bit of butter. Cover the pan close, and close the edges with flour and +water. Stew it in an oven three hours; then skim and strain the sauce, +and serve it over the veal. + + +_Veal Steaks._ + +Cut a neck of veal into steaks, and beat them on both sides: beat up an +egg, and with a feather wet your steaks on both sides. Add some parsley, +thyme, and a little marjoram, cut small, and seasoned with pepper and +salt. Sprinkle crumbs of bread on both sides of the steaks, and put them +up quite tight and close into paper which has been rubbed with butter. +They may be either broiled or baked in a pan. + + +_Veal Sweetbreads, to fry._ + +Cut each of your sweetbreads in three or four pieces and blanch them: +put them for two hours in a marinade made with lemon-juice, salt, +pepper, cloves, a bay leaf, and an onion sliced. Take the sweetbreads +out of the marinade, and dry them with a cloth; dip them in beaten yolk +of eggs, with crumbs of bread; fry them in lard till they are brown; +drain them; fry some parsley, and put it in the middle of the dish, and +serve them. + + +_Veal Sweetbreads, to roast._ + +Lard your sweetbreads with small lardoons of bacon, and put them on a +skewer; fasten them to the spit and roast them brown. Put some good +gravy into a dish; lay in the sweetbreads, and serve them very hot. You +ought to set your sweetbreads and spit them; then egg and bread them, or +they will not be brown. + + +_Vegetables, to stew._ + +Cut some onions, celery, turnips, and carrots, into small squares, like +dice, but not too small; stew them with a bunch of thyme in a little +broth and butter; fry them till they are of a fine brown colour; turn +them with a fork, till quite soft; if they are not done enough, put a +little flour from the dredging-box to brown them; skim the sauce well, +and pass it through a sieve; add a little cayenne pepper and salt; put +the vegetables in, and serve them up. + + +_Haunch of Venison, to roast._ No. 1. + +Butter and sprinkle your fat with salt; lay a sheet of paper over it; +roll a thin sheet of paste and again another sheet of paper over the +paste, and with a packthread tie and spit it. Baste the sheet of paper +with butter, and let the venison roast till done enough. Be careful how +you take off the papers and paste, basting it with some butter during +that time, and dredge up: then let it turn round some time to give the +fat a colour. The object of pasting is to save the fat. Have +currant-jelly with it, and serve it up. + + +_Haunch of Venison, to roast._ No. 2. + +Let your haunch be well larded with thick bacon; seasoning it with fine +spices, parsley, sweet-herbs, cut small, pepper, and salt. Pickle it +with vinegar, onions, salt, pepper, parsley, sweet basil, thyme, and +bay-leaves: and, when pickled enough, spit it, and baste it with the +pickle. When roasted, dish it up with vinegar, pepper, and thick sauce. + + +_Haunch of Venison, to roast._ No. 3. + +Have the haunch well and finely larded with bacon, and put paper round +it: roast and serve it up with sauce under it, made of good cullis or +broth, gravy of ham, capers, anchovies, salt, pepper, and vinegar. + + +_Venison, to boil._ + +Have your venison a little salted, and boil it in water. Meanwhile boil +six cauliflowers in milk and water; and put them into a large pipkin +with drawn butter; keep them warm, and put in six handfuls of washed +spinach, boiled in strong broth; pour off the broth, and put some drawn +butter to it; lay some sippets in the dish, and lay your spinach round +the sides; have the venison laid in the middle, with the cauliflower +over it; pour your butter also over, and garnish with barberries and +minced parsley. + + +_Haunch of Venison, to broil._ + +Take half a haunch, and cut it into slices of about half an inch thick; +broil and salt them over a brisk fire, and, when pretty well soaked, +bread and serve them up with gravy: do the same with the chine. + + +_Venison, to recover when tainted._ + +Boil bay salt, ale, and vinegar together, and make a strong brine; skim +it, and let it stand till cool, and steep the venison for a whole day. +Drain and press it dry: parboil, and season it with pepper and salt. + + +_Another way._ + +Tie your venison up in a clean cloth; put it in the earth for a whole +day, and the scent will be gone. + + +_Red Deer Venison, to pot._ + +Let the venison be well boned and cut into pieces about an inch thick, +and round, of the diameter of your pot. Season with pepper and salt, +something higher than you would pasty, and afterwards put it into your +pots, adding half a quarter of butter, and two sliced nutmegs, cloves +and mace about the same quantity of each, but rather less of the cloves. +Then put into your pots lean and fat, so that there may be fat and lean +mixed, until the pots are so nearly filled as to admit only a pint of +butter more to be put into each. Make a paste of rye-flour, and stop +your pots close on the top. Have your oven heated as you would for a +pasty; put your pots in, and let them remain as long as for pasty; draw +them out, and let them stand half an hour; afterwards unstop them, and +turn the pots upside down; you may remove the contents, if you like, +into smaller pots; in which case take off all the butter, letting the +gravy remain, and using the butter for the fresh pots; let them remain +all night; the next day fill them with fresh butter. To make a pie of +the same, proceed in the same way with the venison, only do not season +it so high; but put in a liberal allowance of butter. + + +_Venison, excellent substitute for._ + +Skin a loin of mutton; put to it a quarter of a pint of port wine, half +a pint of spring water, two spoonfuls of vinegar, an onion with three +cloves, a small bunch of thyme and parsley, a little pepper and salt, to +your taste. Stew them with the mutton very slowly for two hours and a +half; baste it with the liquor very often; skim off the fat, and send +the gravy in the dish with the mutton. Sauce--the same as for venison. + + +_Water Cresses, to stew._ + +When the cresses are nicely picked and well washed, put them into a +stewpan with a little butter under them. Let them stew on a clear fire +until almost done; then rub them through a sieve; put them again into a +pan, with a dust of flour, a little salt, and a spoonful of good cream: +give it a boil, and dish it up with sippets. The cream may be omitted, +and the cresses may be boiled in salt and water before they are rubbed +through the sieve, and afterwards stewed, but it takes the strength out, +therefore it is best not to boil them first. + + + + +POULTRY. + + +_Chicken, to make white._ + +Feed them in the coop on boiled rice; give them no water at all to +drink. Scalded oatmeal will do as well. + + +_Chicken, to fricassee._ No. 1. + +Empty the chicken, and singe it till the flesh gets very firm. Carve it +as neatly as possible; divide the legs at the joints into four separate +pieces, the back into two, making in all ten pieces. Take out the lungs +and all that remains within; wash all the parts of the chicken very +thoroughly in lukewarm water, till all the blood is out. Put the pieces +in boiling water, sufficient to cover them, about four tea-cupfuls, and +let them remain there ten minutes; take them out, preserve the water, +and put them into cold water. When quite cool, put two ounces of fresh +butter into a stewpan with half a pint of mushrooms, fresh or pickled; +if pickled, they must be put into fresh cold water two or three hours +before; the water to be changed three times; put into the stewpan two +bunches of parsley and two large onions; add the chicken, and set the +stewpan over the fire. When the chickens have been fried lightly, taking +care they are not in the least browned, dust a little salt and flour +over them; then add some veal jelly to the water in which they were +blanched; let them boil about three quarters of an hour in that liquor, +skimming off all the butter, and scum very cleanly; then take out the +chicken, leaving the sauce or liquor, and lay it in another stewpan, +which place in a basin of hot water near the fire. Boil down the sauce +or liquor, adding some more veal jelly, till it becomes strong, and +there remains sufficient sauce for the dish; add to this the yolk of +four eggs and three table-spoonfuls of cream: boil it, taking great care +to keep it constantly stirring; and, when ready to serve, having placed +the chicken in a very hot dish, with the breast in the middle, and the +legs around, pour the sauce well over every part. The sauce should be +thicker than melted butter, and of a yellow colour. + + +_Chicken, to fricassee._ No. 2. + +Cut the chicken up in joints; put them into cold water, and set them on +the fire till they boil; skim them well. Save the liquor. Skin, wash, +and trim the joints; put them into a pan, with the liquor, a small bunch +of parsley and thyme, a small onion, and as much flour and water as will +give it a proper thickness, and let them boil till tender. When going to +table, put in a yolk of egg mixed with a little good cream, a little +parsley chopped very fine, juice of lemon, and pepper and salt to your +taste. + + +_Chicken, to fricassee._ No. 3. + +Take two chickens and more than half stew them; cut them into limbs; +take the skin clean off, and all the inside that is bloody. Put them +into a stewpan, with half a pint of cream, about two ounces of butter, +into which shake a little flour, some mace, and whole pepper, and a +little parsley boiled and chopped fine. Thicken it up with the yolks of +two eggs; add the juice of a lemon, and three spoonfuls of good white +gravy. + + +_Chicken, to fricassee._ No. 4. + +Have a frying-pan, with sufficient liquor to cover your chicken cut into +pieces; half of the liquor to be white wine and water. Take one nutmeg +sliced, half a dozen cloves, three blades of mace, and some whole +pepper; boil all these together in a frying-pan; put half a pound of +fresh butter and skim it clean; then put in your chickens, and boil them +till tender; add a small quantity of parsley. Take four yolks and two +whites of eggs; beat them well with some thick butter, and put it to +your chicken in the pan; toss it over a slow fire till thick, and serve +it up with sippets. + + +_Chicken, white fricassee of._ + +Cut in pieces chickens or rabbits; wash and dry them in a cloth; flour +them well, and fry in clarified butter till they are a little brown, +but, if not enough done, put them in a stewpan, and just cover them with +strong veal or beef broth. Put in with them a bunch of thyme, an onion +stuck with cloves, a little pepper and salt, and a blade of mace. Cover +and stew till tender, and till the liquor is reduced about one half. Put +in a quarter of a pound of butter, the yolk of two eggs beat, and a +quarter of a pint of cream. Stir well; let it boil; if not thick enough, +shake in some flour; and then put in juice of lemon. + + +_Cream of Chicken, or Fowl._ + +For this purpose fowls are preferable, because the breasts are larger. +Take two chickens, cut off the breast, and roast them; the remainder put +in a stewpan with two pounds of the sinewy part of a knuckle of veal. +Boil the whole together to make a little clear good broth: when the +breasts are roasted, and your broth made, take all the white of the +breast, put it in a small stewpan, and add to it the broth clean and +clear. It will be better to cut the white of the chickens quite fine, +and, when you find that it is boiled soft, proceed in the same manner as +for cream of rice and pass it. Just in the same way, make it of the +thickness you judge proper, and warm in the same manner as the cream of +rice: put in a little salt if it is approved of. + + +_Chickens, to fry._ + +Scald and split them; put them in vinegar and water, as much as will +cover them, with a little pepper and salt, an onion, a slice or two of +lemon, and a sprig or two of thyme, and let them lie two hours in the +pickle. Dry them with a cloth; flour and fry them in clarified butter, +with soft bread and a little of the pickle. + + +_Chickens, to heat._ + +Take the legs, wings, brains, and rump, and put them into a little white +wine vinegar and claret, with some fresh butter, the water of an onion, +a little pepper and sliced nutmeg, and heat them between two dishes. + + +_Chickens, dressed with Peas._ + +Singe and truss your chickens; boil one half and roast the other. Put +them into a small saucepan, with a little water, a small piece of +butter, a little salt, and a bundle of thyme and parsley. Set them on +the fire, and put in a small lump of sugar. When they boil, set them +over a slow fire to stew. Lay your boiled chickens in a dish; put your +peas over them; then lay the roasted ones between, and send to table. + + +_Chicken and Ham, ragout of._ + +Clear a chicken which has been dressed of all the sauce that may be +about it. If it has been roasted, pare off the brown skin, take some +soup, veal jelly, and cream, and a table-spoonful of mushrooms; if +pickled, wash them in several waters to take out the vinegar: put them +in the jelly, and keep this sauce to heat up. Cut up the chicken, the +wings and breast in slices, the merrythought also, and divide the legs. +Heat the fowl up separately from the sauce in a little thin broth: +prepare six or eight slices of ham stewed apart in brown gravy; dip each +piece of the fowl in the white sauce, and lay them in the middle of the +dish with a piece of the ham alternately one beside another, taking care +that as little of the white sauce as possible goes on the ham, to +preserve its colour. Lay the legs one on each side of the meat in the +middle; and pour the sauce in the middle, taking care not to pour it +over the ham. + + +_Chicken, or Ham and Veal pates._ + +Cut up into small dice some of the white of the chicken, or the most +delicate part of veal already dressed; take sufficient white sauce, with +truffles, morels, and mushrooms, and heat it up to put in the pates. +When ready, pour it amply into them, and serve up hot. + + +_Another._ + +Take the white of a chicken or veal, cut it up in small dice; do the +same with some ham or tongue; warm it in a little broth, and take a good +white sauce, such as is used for pheasants, and heat it up thoroughly. + + +_Duck, to boil._ + +Pour over it boiling milk and water, and let it lie for an hour or two. +Then boil it gently for a full half hour in plenty of water. Serve with +onion sauce. + + +_Duck, to boil, a la Francaise._ + +To a pint of rich beef gravy put two dozen of roasted peeled chesnuts, +with a few leaves of thyme, two small onions if agreeable, a race of +ginger, and a little whole pepper. Lard a fine tame duck, and half roast +it; put it into the gravy; let it stew ten minutes, and add a pint of +port wine. When the duck is done, take it out; boil up your gravy to a +proper thickness, but skim it very clean from the fat; lay your duck in +the dish, and pour the sauce over it. + + +_Duck a la braise._ + +Lard the duck; lay a slice or two of beef at the bottom of the pan, and +on these the duck, a piece of bacon, and some more beef sliced, an +onion, a carrot, whole pepper, a slice of lemon, and a bunch of +sweet-herbs. Cover this close, and set it over the fire for a few +minutes, shaking in some flour: then pour in a quart of beef broth or +boiling water, and a little heated red wine. Stew it for half an hour; +strain the sauce, and skim it; put to it some more wine if necessary, +with cayenne, shalot, a little mint, juice of a lemon, and chopped +tarragon. If agreeable to your taste, add artichoke bottoms boiled and +quartered. + + +_Duck, to hash._ + +When cut in pieces, flour it; put it into a stewpan with some gravy, a +little red wine, shalot chopped, salt and pepper; boil these; put in the +duck; toss it up, take out the lemon, and serve with toasted sippets. + + +_Duck, to stew with Cucumbers._ + +Half roast the duck, and stew it as before. Slice some cucumbers and +onions; fry and drain them very dry; put them to the duck, and stew all +together. + + +_Duck, to stew with Peas._ + +Half roast the duck, put it into some good gravy with a little mint and +three or four sage-leaves chopped. Stew this half an hour; thicken the +gravy with a little flour; throw in half a pint of green peas boiled, or +some celery, in which case omit the mint. + + +_Fowls, to fatten in a fortnight._ + +Gather and dry, in proper season, nettle leaves and seed; beat them into +powder, and make it into paste with flour, adding a little sweet +olive-oil. Make this up into small crams: coop the birds up and feed +them with it, giving them water in which barley has been boiled, and +they will fatten in the above-mentioned time. + + +_Fowl, to make tender._ + +Pour down the throat of the fowl, about an hour before you kill it, a +spoonful of vinegar, and let it run about again. When killed, hang it up +in the feathers by the legs in a smoky chimney; then pluck and dress it. +This method makes fowls very tender. + + +_Fowl, to roast with Anchovies._ + +Put a bit of butter in your stewpan with a little flour; keep stirring +this over the fire, but not too hot, till it turns of a good gold +colour, and put a little of it into your gravy to thicken it. + + +_Fowl with Rice, called Pilaw._ + +Boil a pint of rice in as much water as will cover it. Put in with it +some whole black pepper, a little salt, and half a dozen cloves, tied up +in a bit of cloth. When the rice is tender take out the cloves and +pepper, and stir in a piece of butter. Boil a fowl and a piece of bacon; +lay them in a dish, and cover them with the rice. Lay round the dish and +upon the rice hard eggs cut in halves and quarters, and onions, first +boiled and then fried. + + +_Fowl, to hash._ + +Cut the fowl in pieces; put it in some gravy, with a little cream, +ketchup, or mushroom-powder, grated lemon-peel, a few oysters and their +liquor, and a piece of butter mixed with flour. Keep stirring it till +the butter is melted. Lay sippets in the dish. + + +_Fowl, to stew._ + +Take a fowl, two onions, two carrots, and two turnips; put one onion +into the fowl, and cut all the rest into four pieces each. Add two or +three bits of bacon or ham, a bay-leaf, and as much water as will +prevent their burning when put into an earthen vessel; cover them up +close, and stew them for three hours and a half on a slow fire. Serve up +hot or cold. + + +_Goose, to stuff._ + +Having well washed your goose, dry it, and rub the inside with pepper +and salt. Crumble some bread, but not too fine; take a piece of butter +and make it hot; cut a middle-sized onion and stew in the butter. Cut +the liver very small, and put that also in the butter for about a minute +just to warm, and pour it over the head. It must then be mixed up with +an egg and about two spoonfuls of cream, a little nutmeg, ginger, pepper +and salt, and a small quantity of summer savory. + + +_Another way._ + +Chop fine two ounces of onions, and an ounce of green sage leaves; add +four ounces of bread crumbs, the yolk and white of an egg, a little salt +and pepper, and sometimes minced apples. + + +_Goose's liver, to dress._ + +When it is drawn, leave the gall sticking to it; lay it in fresh water +for a day, and change the water several times. When you use it, wipe it +dry, cut off the gall, and fry it in butter, which must be made very hot +before the liver is put in: it must be whole and fried brown--no fork +stuck in it. Serve with a little ketchup sauce. + + +_Pigeons, to boil._ + +Chop sweet-herbs and bacon, with grated bread, butter, spice, and the +yolk of an egg; tie both ends of the pullets, and boil them. Garnish +with sliced lemon and barberries. + + +_Pigeons, to broil._ + +Cut their necks and wings close, leaving the skin of the neck to enable +you to tie close, and with some grated bread put an anchovy, the two +livers of pigeons, half a grated nutmeg, a quarter of a pound of butter, +a very little thyme, a little pepper and salt, and sweet marjoram shred. +Mix all together, and into each bird put a piece of the size of a +walnut, after sewing up the vents and necks, and, with a little nutmeg, +pepper, and salt, strewed over them, broil them on a slow charcoal fire, +basting and turning very often. Use rich gravy or melted butter for +sauce, and season to your taste. + + +_Pigeons, to jug._ + +Pick and draw the pigeons, and let a little water pass through them; +parboil and bruise the liver with a spoon; mix pepper, salt, grated +nutmeg, parsley shred fine, and lemon-peel, suet cut small, in quantity +equal to the liver, the yolks of two eggs boiled hard and also cut fine; +mix these with two raw eggs, and stuff the birds, tying up the necks and +vents. After dipping the pigeons into water, season them with salt and +pepper; then put them into a jug, with two or three pieces of celery, +stopping it very close, to prevent the steam escaping. Set them in a +kettle of cold water; lay a tile on the top, and boil three hours; take +them out, and put in a piece of butter rolled in flour; shake it round +till thick, and pour it over the pigeons. + + +_Pigeons, to pot._ + +Truss and season them with savoury spice; put them into a a pot or pan, +covering them with butter, and bake them. Take out, drain, and, when +cold, cover them with clarified butter. Fish may be potted in the same +way, but always bone them when baked. + + +_Pigeons, to stew._ No. 1. + +Truss your pigeons as for boiling. Take pepper, salt, cloves, mace, some +sweet-herbs, a little grated bread, and the liver of the birds chopped +very fine; roll these up in a bit of butter, put it in the stomach of +the pigeons, and tie up both ends. Make some butter hot in your stewpan, +fry the pigeons in it till they are brown all over, putting to them two +or three blades of mace, a few peppercorns, and one shalot. Take them +out of the liquor, dust a little flour into the stewpan, shaking it +about till it is brown. Have ready a quart of small gravy and a glass of +white wine; let it just boil up: strain out all the spice, and put the +gravy and pigeons into the stewpan. Let them simmer over the fire two +hours; put in some pickled mushrooms, a little lemon juice, a spoonful +of ketchup, a few truffles and morels. Dish and send to table with bits +of bacon grilled. Some persons add forcemeat balls, but they are very +rich without. + + +_Pigeons, to stew._ No. 2. + +Shred the livers and gizzards, with as much suet as there is meat; +season with pepper, salt, parsley, and thyme, shred small; fill the +pigeons with this stuffing; lay them in the stewpan, breasts downward, +with as much strong broth as will cover them. Add pepper, salt, and +onion, and two thin rashers of bacon. Cover them close; let them stew +two hours or more, till the liquor is reduced to one half, and looks +like gravy, and the pigeons are tender; then put them in a dish with +sippets. If you have no strong broth, you may stew in water; but you +must not put so much water as broth, and they must stew more slowly. + + +_Pigeons, to stew._ No. 3. + +Cut six pigeons with giblets into quarters, and put them into a stewpan, +with two blades of mace, salt, pepper, and just water sufficient to stew +them without burning. When tender, thicken the liquor with the yolk of +an egg and three spoonfuls of fresh cream, a little shred thyme, +parsley, and a bit of butter. Shake all together, and garnish with +lemon. + + +_Pigeons, biscuit of._ + +Wash, clean, and parboil, your pigeons, and stew them in strong broth. +Have a ragout made for them of strong gravy, with artichoke bottoms and +onions, seasoning them with the juice of lemons, and lemons diced, +truffles, mushrooms, morels, and bacon cut as for lard. Pour the broth +into a dish with dried sippets, and, after placing your pigeons, pour on +the ragout. Garnish with scalded parsley, lemons, and beet-root. + + +_Pigeons, en compote._ No. 1. + +The pigeons must be young and white, and the inside entirely taken out. +Let none of the heart or liver remain, which is apt to render them +bitter. Make some forcemeat of veal, and fill the pigeons with it; then +put them in a braise, with some bacon, a slice of lemon, a little thyme, +and bay-leaf, and let them stew gently for an hour. The sauce is made of +cucumbers and mushrooms, and they must be sweated in a little butter +till tender; then strain it off the butter, and put in some strong gravy +and a little flour to thicken it. Lastly, add the yolks of two eggs and +a little good cream, which, when put to it, must be well stirred, and +not suffered to boil, as it would curdle and spoil the sauce. + + +_Pigeons, en compote._ No. 2. + +Have the birds trussed with their legs in their bodies, but stuffed with +forcemeat; parboil and lard them with fat bacon; season with pepper, +spices, parsley, and minced chives; stew them very gently. While they +are stewing, make a ragout of fowls' livers, cocks'-combs, truffles, +morels, and mushrooms, and put a little bacon in the frying-pan to melt; +put them in, and shake the pan three or four times round; then add some +rich gravy, and let it simmer a little, and put in some veal cullis and +ham to thicken it. Drain the pigeons, and put them into this ragout; let +them just simmer; take them up, put them into your dish, and pour the +ragout over. + + +_Pigeons, en compote._ No. 3. + +Lard, truss, and force them; season and stew them in strong broth. Have +a ragout garnished with sippets, sweetbreads, and sprigs of parsley; +then fry the pigeons in a batter of eggs and sliced bacon. You may +garnish most dishes in the same way. + + +_Pigeons, a la Crapaudine._ + +Cut the birds open down the back, and draw the legs through the skin +inside, as you would do a boiled fowl, then put into a roomy saucepan +some butter, a little parsley, thyme, shalots, and, if you can have +them, mushrooms, all chopped together very fine. Put the pigeons in +this, and let them sweat in the butter and herbs for about five minutes. +While they are warm and moist with the herbs and butter, cover them all +over with fine bread crumbs; sprinkle a little salt upon them, and boil +them on a slow fire. The sauce may be either of mushrooms or cucumbers, +made by sweating whichever you choose in butter till quite tender, then +adding a little gravy, cream, and flour. + + +_Pigeons in disguise._ + +Draw, truss, and season the pigeons with salt and pepper, and make a +nice puff; roll each pigeon in a piece of it; tie them in a cloth, but +be careful not to let the paste break. Boil them in plenty of water for +an hour and a half; and when you untie them take great care they do not +break; put them into a dish, and pour a little good gravy to them. + + +_Pigeons in fricandeau._ + +Draw and truss the pigeons with the legs in the bellies, larding them +with bacon, and slit them. Fry them of a fine brown in butter: put into +the stewpan a quart of good gravy, a little lemon-pickle, a tea-spoonful +of walnut ketchup, cayenne, a little salt, a few truffles, morels, and +some yolks of hard eggs. Pour your sauce with its ingredients over the +pigeons, when laid in the dish. + + +_Pigeons aux Poires._ + +Let the feet be cut off, and stuff them with forcemeat, in the shape of +a pear, rolling them in the yolk of an egg and crumbs of bread, putting +in at the lower end to make them look like pears. Rub your dish with a +piece of butter, and then lay them over it, but not to touch each other, +and bake them. When done, lay them in another dish, and pour some good +gravy into it, thickening with the yolk of an egg; but take care not to +pour it over the pigeons. + + +_Another way._ + +Cut off one leg; truss the pigeons to boil, and let the leg come out of +the vent; fill them with forcemeat: tie them with packthread, and stew +them in good broth. Roll the pigeons in yolks of eggs, well beaten with +crumbs of bread. Lard your stewpan, but not too hot, and fry your birds +to the colour of a popling pear; lay them in a dish, and send up gravy +and orange in a terrine with them. + + +_Pigeons, Pompeton of._ + +Butter your pan, lay in it some sliced bacon, and cover all the inside +of it with forcemeat. Brown the pigeons off in a pan, and put them in a +good ragout, stewing them up together, and put also a good ladleful of +ragout to the forcemeat: then lay your pigeons breast downward, and pour +over them the ragout that remains; cover them with forcemeat, and bake +them. Turn them out, and serve up. + + +_Pigeons au Soleil._ + +Make some forcemeat, with half a pound of veal, a quarter of a pound of +mutton, and two ounces of beef, and beat them in a mortar with salt, +pepper, and mace, till they become paste. Beat up the yolks of four +eggs, put them into a plate, and mix two ounces of flour and a quarter +of a pound of grated bread. Set on your stewpan with a little rich beef +gravy; tie up three or four cloves in a piece of muslin, and put into +it; then put your pigeons in, and stew them till nearly done; set them +before the fire to keep warm, and with some good beef dripping in your +pan, enough to cover the birds, set it on the fire; when boiling, take +one at a time, and roll it in the meat that was beaten, then in the yolk +of an egg, till they are quite wet; strew them with bread and flour in +boiling dripping, and let them remain till brown. + + +_Pigeons a la Tatare, with Cold Sauce._ + +Singe and truss the pigeons as for boiling, and beat them flat, but not +so as to break the skin; season them with salt, pepper, cloves, and +mace. Dip them in melted butter and grated bread; lay them on a +gridiron, and turn them often. Should the fire not be clear, lay them +upon a sheet of paper buttered, to keep them from being smoked. For +sauce, take a piece of onion or shalot, an anchovy, and two spoonfuls of +pickled cucumbers, capers, and mushrooms: mince these very small by +themselves; add a little pepper and salt, five spoonfuls of oil, one of +water, and the juice of a lemon, and mix them well together with +mustard. Pour the sauce cold into the dish, and lay the birds, when +broiled, upon it. + + +_Pigeons, Surtout of._ + +Take some large tame pigeons; make forcemeat thus: parboil and bruise +the livers fine; beat some boiled ham in a mortar; mix these with some +mushrooms, a little chopped parsley, a clove of garlic shred fine, two +or three young onions minced fine, a sweetbread of veal, parboiled and +minced very fine, pepper, and salt. Fill the pigeons with this stuffing; +tie them close, and cover each pigeon with the forcemeat: tie them up in +paper to keep it on, and while roasting have some essence of ham heated; +pour it into your dish, and lay your pigeons upon it. + + +_To preserve tainted Poultry._ + +Have a large cask that has been just emptied, with part of a stave or +two knocked out at the head, and into the others drive hooks to hang +your fowls, but not so as to touch one another, covering the open places +with the staves or boards already knocked out, but leaving the bung-hole +open as an air vent. Let them dry in a cool place, and in this way you +may keep fish or flesh. + + +_Pullets with Oysters._ + +Boil your pullets. Put a quart of oysters over the fire till they are +set; strain them through a sieve, saving the liquor, and put into it two +or three blades of mace, with a little thyme, an onion, parsley, and two +anchovies. Boil and strain all these off, together with half a pound of +butter; draw it up, and squeeze into it half a lemon. Then let the +oysters be washed, and set one by one in cold water; put them in the +liquor, having made it very hot, and pour it over the pullets. Garnish, +if you please, with bacon and sausages. + + +_Pullets to bone and farce._ + +Bone the pullets as whole as you possibly can, and fill the belly with +sweetbreads, mushrooms, chesnuts, and forcemeat balls; lard the breast +with gross lard, pass them off in a pan, and either roast or stew them, +making a sauce with mushrooms and oysters, and lay them under. + + +_Rabbits, to boil._ + +Truss and lard them with bacon, boiling them white. Take the liver, +shred with it fat bacon for sauce, and put to it very strong broth, +vinegar, white wine, salt, nutmeg, mace, minced parsley, barberries, and +drawn butter. Lay your rabbits in the dish, and let the sauce be poured +over them. Garnish the dish with barberries and lemon. + + +_Rabbits, to boil with Onions._ + +Truss the rabbits close; well wash; boil them white; boil the onions by +themselves, changing the water three times. Strain them well, and chop +and butter them, putting in a quarter of a pint of cream; then serve up +the rabbits covered with onions. + + +_Rabbits, brown fricassee of._ + +Fry your rabbits brown, and stew it in some gravy, with thyme, an onion, +and parsley, tied together. Season, and thicken it with brown +thickening, a few morels, mushrooms, lemon, and forcemeat balls. + + +_Rabbits, white fricassee of._ No. 1. + +Cut the rabbits in slices; wash away the blood; fry them on a slow fire, +and put them into your pan with a little strong broth; seasoning, and +tossing them up with oysters and mushrooms. When almost done, put in a +pint of cream, thickened with a piece of butter and flour. + + +_Rabbits, white fricassee of._ No. 2. + +Take the yolks of five eggs and a pint of cream; beat them together, and +put two ounces of butter into the cream, until the rabbits are tender. +Put in this liquor to the rabbits, and keep tossing them over the fire +till they become thickened, and then squeeze in a lemon; add truffles, +mushrooms, morels, artichoke bottoms, pallets, cocks-combs, forcemeat +balls, or any of these. + + +_Rabbits, white fricassee of._ No. 3. + +Cut them in the same manner as for eating, and put them into a stewpan, +with a pint of veal gravy, a little beaten mace, a slice of lemon-peel, +and anchovy, and season with cayenne pepper and salt. Stew over a slow +fire, and, when done enough, thicken the gravy with butter and flour; +then strain and add to it two eggs, mixed with a glass of cream, and a +little nutmeg. Take care not to let it boil. + + +_Turkey, to boil._ + +Fill a large turkey with oysters; take a breast of veal, cut in olives; +bone it, and season it with pepper, salt, nutmegs, cloves, mace, +lemon-peel, and thyme, cut small; take some lean veal to make forcemeat, +with the ingredients before mentioned, only adding shalot and anchovies; +put some in the olives and some in the turkey, in a cloth; roast or bake +the olives. Take three anchovies, a little pepper, a quarter of a pint +of gravy, as much white wine; boil these with a little thyme till half +is consumed; then put in some butter, meat, oysters, mushrooms, fried +balls, and bacon; put all these in a pan, and pour on the turkey; lay +the olives round, and garnish the dish with pickles and lemon. If you +want sauce, add a little gravy, and serve it up. + + +_Turkey, with Oysters._ + +Boil your turkey, and serve with the same sauce as for pullets, only +adding a few mushrooms. + + +_Turkey a la Daube._ + +Bone a turkey, and season it with pepper and salt; spread over it some +slices of ham, over them some forcemeat, over that a fowl, boned, and +seasoned as the turkey, then more ham and forcemeat, and sew it up. +Cover the bottom of a stewpan with veal and ham cut in slices; lay in +the turkey breast downward: chop all the bones to pieces, and lay them +on the turkey; cover the pan close, and set it over the fire for five +minutes. Put as much clear broth as will cover it, and let it do for two +hours. When it is more than half done, put in one ounce of the best +isinglass and a bundle of sweet-herbs; skim off all the fat, and, when +it is cold, break it with whites of eggs as you do other jelly. Put part +of it into a pan or mould that will hold the turkey, and, when it is +cold, lay the turkey upon it with the breast downward; then cover it +with the rest of the jelly. When you serve it, turn it out whole upon +the dish. + + +_Roasted Turkey, delicate Gravy for._ + +Prepare a very rich brown gravy with truffles cut in it; slit the skins +off some chesnuts with a knife, and fry them in butter till thoroughly +done, but not burned, and serve them whole in the sauce. There may be a +few sausages about the turkey. + + +_Turkey or Veal stuffing._ + +Mix a quarter of a pound of beef suet, the same quantity of bread +crumbs, two drachms of parsley, a drachm and a half of sweet marjoram, +or lemon-thyme, and the same of grated lemon-peel; an onion or shalot +chopped fine, a little salt and pepper, and the yolks of two eggs, all +pounded well together. For a boiled turkey, add the soft part of a dozen +oysters, a little grated ham or tongue, and an anchovy, if you please. + + + + +GAME. + + +_Hare, to dress._ + +Stuff and lard the hare, trussing it as for roasting: put it into a +fish-kettle, with two quarts of strong beef gravy, one of red wine, a +bunch of sweet-herbs, some slices of lemon, pepper, salt, a few cloves, +and a nutmeg. Cover it up close, and let it simmer over a slow fire till +three parts done. Take it up, put it into a dish, and strew over it +crumbs of bread, a few sweet-herbs chopped fine, some grated lemon-peel, +and half a nutmeg. Set it before the fire, and baste it till it is of a +fine light brown; and, while it is doing, skim the gravy, thicken it +with the yolk of an egg and a piece of butter rolled in flour, and, when +done, put it in a dish, and the rest in a boat or terrine. + + +_Hare, to roast._ + +Take half a pint of cream, grate bread into it; a little winter savory, +thyme, and parsley; shred these very fine; half a nutmeg grated, and +half of the hare's liver, shred; beat an egg, yolk and white together, +and mix it in with it, and half a spoonful of flour if you think it too +light. Put it into the hare and sew it up. Have a quart of cream to +baste it with. When the hare is roasted, take some of the best of the +cream out of the dripping-pan, and make it fine and smooth by beating it +with a spoon. Have ready melted a little thick butter, and mix it with +the cream, and a little of the pudding out of the hare's belly, as much +as will make it thick. + + +_Another way._ + +Lard the hare well with bacon; make a pudding of grated bread, and chop +small the heart and liver, parboiled, with beef-suet and sweet-herbs. +With the marrow mix some eggs, spice, and cream; then sew it in the +belly of the hare; roast, and serve it up with butter, drawn with cream, +gravy, or claret. + + +_Hare, to hash._ + +Cut the hare into small pieces, and, if any stuffing is left, rub it +small in gravy, and put to it a glass of red wine, a little pepper, +salt, an onion, and a slice of lemon. Toss it up till hot through, and +then take out the lemon and onion. + + +_Hare, to jug._ No. 1. + +Cut and put it into a jug, with the same ingredients as for stewing, but +no water or beer; cover it closely; set it in a kettle of boiling water, +and keep it boiling three hours, or until the hare is tender; then pour +your gravy into the stewpan, and put to it a glass of red wine and a +little cayenne; but if necessary put a little more of the gravy, thicken +it with flour; boil it up; pour it over the hare, and add a little +lemon-juice. + + +_Hare, to jug._ No. 2. + +Cut and joint the hare into pieces; scald the liver and bruise it with a +spoon; mix it with a little beaten mace, grated lemon-peel, pepper, +salt, thyme, and parsley shred fine, and a whole onion stuck with a +clove or two; lay the head and neck at the bottom of the jar; lay on it +some seasoning, a very thin slice of fat bacon, then some hare, and +bacon, seasoned well in. Stop close the jug or jar with a cork, to +prevent any water getting in or the steam evaporating; set it in a pot +of hot water, and let it boil three hours; then have ready some strong +beef gravy boiling, and pour it into the jug till the hare is just +covered; shake it, pour it into your dish, and take out the onion. + + +_Hare, to jug._ No. 3. + +Cut the hare in pieces, but do not wash it; season with an onion shred +fine, a bunch of sweet-herbs, such as thyme, parsley, sweet marjoram, +and the peel of one lemon. Cut half a pound of fat bacon into thin +slices; then put it into a jug, first a layer of hare and then one of +bacon; proceed thus till the jug is full: stop it close, that no steam +may escape; then put it in a pot of boiling water, and let it boil three +hours. Take up the jug; put in a quarter of a pound of butter mixed with +flour; set it in your kettle again for a quarter of an hour, then put it +in your dish. Garnish with lemon-peel. + + +_Hare, to jug._ No. 4. + +Cut the hare in pieces, and half season and lard them. Put the hare into +a large-mouthed jug, with two onions stuck with cloves, and a faggot of +sweet-herbs; close down, and let it boil three hours. Take it out, and +serve up hot. + + +_Hare, to mince._ + +Boil the hare with onions, parsley, and apples, till tender; shred it +small, and put in a pint of claret, a little pepper, salt, and nutmeg, +with two or three anchovies, and the yolks of twelve eggs boiled hard +and shred very small; stirring all well together. In serving up, put +sufficient melted butter to make it moist. Garnish the dish with whites +of eggs, cut in half, and some of the bones. + + +_Hare, to stew._ + +Cut off the legs and shoulders, and cut out the back bone; cut into +slices the meat that comes off the sides: put all these into a vessel +with three quarters of a pint of small beer, the same of water, a large +onion stuck with cloves, whole pepper, some salt, and a slice of lemon. +Let this stew gently for an hour closely covered, and then put a quart +of good gravy to it, stewing it gently two hours longer, till tender. +Take out the hare, and rub half a spoonful of smooth flour in a little +gravy; put it to the sauce and boil it up; add a little cayenne and salt +if necessary; put in the hare, and, when hot through, serve it up in a +terrine stand. + + +_Hare stuffing._ + +Two ounces of beef suet, three ounces of bread crumbs, a drachm of +parsley, half a drachm of shalot, the same of marjoram, lemon-thyme, +grated lemon-peel, and two yolks of egg. + + +_Partridge, to boil._ + +Cover them with water, and fifteen minutes will boil them. +Sauce--celery, liver, mushroom, or onion sauces. + + +_Partridge, to roast._ + +Half an hour will be sufficient; and for sauce, gravy and bread sauce. + + +_Partridge a la Paysanne._ + +When you have picked and drawn them, truss and put them on a skewer, tie +them to a spit, and lay them to roast. Put a piece of fat bacon on a +toasting fork, and hold it over the birds, that as it melts it may drop +upon them while roasting. After basting them well in this manner, strew +over a few crumbs of bread and a little salt, cut fine some shalots, +with a little gravy, salt and pepper, and the juice of half a lemon. Mix +all these over the fire; thicken them up; pour them into a dish, and lay +your partridges upon them. + + +_Partridge a la Polonaise._ + +Pick and draw a brace of partridges, and put a piece of butter in their +bellies; nut them on the spit, and cover them with slices of bacon, and +over that with paper, and lay them down to a moderate fire. While +roasting, cut same shalots and parsley very small; mix these together, +adding slices of ginger with pepper and salt; take a piece of butter, +and work them up into a stiff paste. When the birds are nearly done, +take them up; gently raise the wings and legs, and under each put a +piece of paste; then hold them tight together, and squeeze over them a +little orange juice and a good deal of zest from the peel. Serve them up +hot with good gravy. + + +_Partridge a la Russe._ + +Pick, draw, and cut into quarters some young partridges, and put them +into white wine; set a stewpan with melted bacon over a brisk fire; then +put your partridges in, turning them two or three times. Add a glass of +brandy; set them over a slow fire, and, when they have stewed some time, +put in a few mushrooms cut into slices, with good gravy. Simmer them +briskly, and skim the fat off as it rises. When done, put in a piece of +butter rolled in flour, and squeeze in the juice of lemon. + + +_Partridge rolled._ + +Lard some young partridges with ham and bacon, and strew over some salt +and pepper, with beaten mace, sweet-herbs cut small, and some shred +lemon-peel. Take some thin beef steaks, taking care that they have no +holes in them, and strew over some seasoning, squeezing over some +lemon-juice. Lay a partridge upon each steak, roll it up, and tie it +round to keep it together, and pepper the outside. Set on a stewpan, +with some slices of bacon and an onion cut in pieces; then carefully lay +the partridges in, put some rich gravy to them, and stew gently till +they are done. Take the partridges out of the beef; lay them in a dish, +and pour over them some rich essence of ham. + + +_Partridge stewed._ + +Stuff the craws with bread crumbs, grated lemon-peel, a bit of butter, +shalot chopped, parsley, nutmeg, salt and pepper, and yolk of egg; rub +the inside with pepper and salt. Half roast them; then stew them with +rich gravy and a little Madeira, a piece of lemon-peel, an onion, +savory, and spice, if necessary, for about half an hour. Take out the +lemon-peel and onion, and thicken with a little flour; garnish with hard +yolks of eggs; add artichoke bottoms boiled and quartered. + + +_Salme of Partridges._ + +Cut up the partridges neatly into wings, legs, and breast; keep the +backs and rumps apart to put into sauce; take off all the skin very +clean, so that not a bit remains; then pare them all round, put them in +a stewpan, with a little jelly gravy, just to cover them; heat them +thoroughly, taking care they do not burn; strain off the gravy, and +leave the partridge in the pan away from the fire, covering the pan. +Take a large onion, three or four slices of ham, free from all fat, one +carrot, cut in dice, a dessert-spoonful of mushrooms, clear washed from +vinegar if they are pickled, two cloves, a little parsley and thyme, and +a bit of butter, of the size of a walnut; fry these lightly; add a glass +and a half of white wine, together with the jelly in which the +partridges were heated, and as much more as will make up a pint of rich +sauce, thickened with a little flour and butter; put in the parings of +the birds except the claws; let them stew for an hour and a half on the +corner of the stove; skim very clear; put in one lump of sugar, and +strain the whole through a sieve; put the saucepan containing the +partridges in boiling water, till thoroughly heated; lay the different +parts of the birds neatly in a very hot dish; pour the sauce over them; +have some slices of bread cut oval, rather broad at one end, neatly +fried; lay them round the dish, and serve up. + + +_Partridge, to pot._ + +For two brace of partridges take a small handful of salt, and of pepper, +mace, and cloves, a quarter of an ounce each. With these, when well +mixed, rub the birds thoroughly, inside and outside. Take a large piece +of butter, season it well, put it into them, and lay them in pots, with +the breasts downward. The pots must be large enough to admit the butter +to cover them while they bake. Set them in a moderate oven; let them +stand two hours; then take them out, and let them well drain from the +gravy. Put them again into the pots; clear the butter in which they were +baked through a sieve, and fill up the pots with it. + + +_Partridge Pie._ + +Bone your partridges, and stuff them with forcemeat, made of breast of +chicken and veal, ham and beef-suet, all chopped very fine, but not +pounded in a mortar, which would spoil it. Season with mace, pepper, +salt, a very little shalot, and lemon-peel. Put the whole into a +stewpan; keep it stirred; add three eggs; have a raised crust, and lay +thin slices of good fat bacon at the bottom and all round. + + +_Pheasant, to boil._ + +Boil the birds in abundance of water; if they are large, they will +require three quarters of an hour; if small, about half an hour. For +sauce--stewed white celery, thickened with cream, and a bit of butter +rolled in flour; pour this over them. + + +_Pheasant, with white sauce._ + +Truss the bird with the legs inward, (like a fowl for boiling); singe it +well; take a little butter and the fat of some bacon, and fry the +pheasant white; when sufficiently firm, take it out of the pan; then put +a spoonful of flour into the butter; fry this flour white; next add a +pint of veal or game jelly; put in a few mushrooms, if pickled to be +well washed; cut small a bunch of parsley, a large onion, a little +thyme, one clove, a pinch of salt, cayenne pepper, and a small lump of +sugar; stew the bird in this sauce till done; this may be known by +putting a fork into the flesh, and seeing that no blood issues out; then +skim off the fat and drain the pheasant; then strain and boil the gravy +in which it has been stewed; have ready a few mushrooms fried white in +butter; then thicken the gravy with the yolk of four eggs and two +table-spoonfuls of cream, throw in the mushrooms, place the pheasant in +a hot dish, pour the sauce over it, and serve it up. + + +_Pheasant a la Braise._ + +Put a layer of beef, the same of veal, at the bottom of the stewpan, +with a thin slice of bacon, a little bit of carrot, an onion stuck with +cloves, a bunch of sweet-herbs, some black and white pepper, and a +little beaten mace, and put in your pheasant; put over it a layer of +veal and the same of beef; set it on the fire for five or six minutes; +then pour two quarts of boiling water, cover it down close, and put a +damp cloth round the outside of the cover to prevent the steam escaping: +it must stew gently for an hour and a half; then take up the pheasant +and keep it hot, and let the gravy stew till reduced to about a pint; +strain it off, and put it into a saucepan, with a sweetbread, which must +have been stewed with the bird, some liver of fowls, morels, truffles, +artichoke bottoms, and the tops of asparagus, and let these simmer in +the gravy; add two spoonfuls of red wine and of ketchup, and a piece of +butter rolled in flour; let them stew for five or six minutes: lay the +pheasant in the dish, pour the ragout over it, and lay forcemeat balls +round it. + + +_Pheasant a l'Italienne._ + +Cut the liver small: and to one bird take but six oysters; parboil them, +and put them into a stewpan with the liver, a piece of butter, some +parsley, green onions, pepper and salt, sweet-herbs, and a little +allspice; let them stand a little over the fire, and stuff the pheasant +with them; then put it into a stewpan, with some oil, green onions, +sweet basil, parsley, and lemon juice, for a few minutes; take them off, +cover your pheasant with slices of bacon, and put it upon a spit, tying +some paper round it while roasting. Then take some oysters, and stew +them in their own liquor a little, and put in your stewpan four yolks of +eggs, half a lemon cut in dice, a little beaten pepper, scraped nutmeg, +parsley cut small, an anchovy cut small, a rocambole, a little oil, a +small glass of white wine, a little of ham cullis; put the sauce over +the fire to thicken, then put in the oysters, and make the sauce +relishing, and, when the pheasant is done, lay it in the dish, and pour +the sauce over it. + + +_Pheasant, Pure of._ + +Chop the fleshy parts of a pheasant, the wings, breast, and legs, very +fine, and pound them well in a mortar. Warm a pint of veal jelly, and +stew the bird in it. Strain the whole through a sieve. Mix it all to the +consistency of mashed potatoes. Serve in a dish with fried bread round +it. + + +_Widgeon, to dress._ + +To eat widgeon in perfection, half roast the birds. When they come to +table, slice the breast, strew on pepper and salt, pour on a little red +wine, and squeeze the juice of an orange or lemon over; put some gravy +to this; set the plate on a lamp; cut up the bird; let it remain over +the lamp till enough done, turning it. A widgeon will take nearly twenty +minutes to roast, to eat plain with good gravy only. + + +_Wild Duck, to roast._ + +It will take full twenty minutes--gravy sauce to eat with it. + + +_Woodcocks and Snipes, to roast._ + +Twenty minutes will roast the woodcocks, and fifteen the snipes. Put +under either, while roasting, a toast to receive the trail, which lay +under them in the dish. Melted butter and good gravy for sauce. + + +_Woodcocks a la Francaise._ + +Pick them, then draw and truss them; let their breasts be larded with +broad pieces of bacon; roast and serve them up on toasts dipped in +verjuice. + + +_Woodcocks, to pot._ + +The same as you pot pigeons. + + + + +SAUCES. + + +_Essence of Anchovies._ + +Take two pounds of anchovies, one ounce of bay salt, three pints of +spring water, half a gill of red port, half a gill mushroom ketchup; put +them into a saucepan until the anchovies are all dissolved; let them +boil; strain off the liquor with a one hair sieve, and be careful not to +cork it until it is quite cold. + + +_Anchovy Pickle._ + +Take two pounds of bay salt, three quarters of a pound of saltpetre, +three pints of spring water, and a very little bole armeniac, to grate +on the liquor to give it a colour; it must not be put to the anchovies +until it is cold. + +If anchovies are quite dry, put them into a jar, with a layer of bay +salt at the bottom, and a little on the top. + + +_Anchovy Sauce._ + +Take one or two anchovies; scale, split, and put them into a saucepan, +with a little water, or good broth, a spoonful of vinegar, and a small +round onion. When the anchovy is quite dissolved, strain off the liquor, +and put into your melted butter to your taste. + + +_To recover Anchovies._ + +When anchovies have, through the loss of the pickle, become rusty or +decayed, put two pounds of saltpetre to a gallon of water, and boil it +till reduced to a fourth part, continuing to skim it as it rises; then +add a quarter of an ounce of crystal tartar; mix these, and stir them +well. Take away the spoiled fish, put them together lightly, and pour in +the new pickle, mixed with a pint of good old pickle, and stop them up +close for twenty-four days. When you open them again, cover them with +fine beaten bay salt; let them remain about four days; and, as you take +them out for use, cover them carefully down. + + +_Bacchanalian Sauce._ + +Take a spoonful of sweet oil, a gill of good broth, and a pint of white +wine vinegar, adding two glasses of strong white wine: boil them +together till half is consumed; then put in some shalot, garden cresses, +tarragon, chervil, parsley, and scallions, all shred very fine, with +some large pepper. Let the whole boil up, and serve it. A little cullis +added will improve it. + + +_Bechamel, or White Sauce._ No. 1. + +Take half a quarter of a pound of butter, three pounds of veal, cut into +small slices, a quarter of a pound of ham, some trimmings of mushrooms, +truffles, and morels, two white onions, a bunch of parsley, and thyme, +put the whole into a stewpan, and set it on the fire till the meat is +made firm; then put in three spoonfuls of flour, moistened with boiling +hot thin cream. Keep this sauce rather thin, so that while you reduce it +the ingredients may have time to be stewed thoroughly. Season with a +little salt and cayenne pepper, and strain it through a sieve. This is +excellent for pouring over roast veal instead of butter, and is a good +sauce for hashed veal, for any white meat, and for all sorts of +vegetables. + + +_Bechamel._ No. 2. + +Two pounds of lean veal, cut in square pieces, half an inch thick; half +a pound of lean ham. Melt in your stewpan two ounces of butter; simmer +it until nearly ready to catch the stewpan, which must be avoided: add +three table-spoonfuls of flour. When well mixed, add three pints of +broth, or water, pouring in a little at a time that the thickening may +be smooth. Stir till it boils; set it on the corner of the hob to boil +gently for two hours. Season with an onion, twelve peppercorns, a few +mushrooms, a faggot of parsley, a sprig of thyme, and a bay-leaf. Let +the sauce be reduced to a quart; skim off the fat; and strain through a +tamis. + + +_Bechamel._ No. 3. + +Proceed much in the same way as for the brown sauce, (see Cullis) only +it is not to be drawn down brown, but filled up and thickened with flour +and water, some good cream added to it, and then strained. + + +_Sauce for Beef Bouilli._ + +Four hard eggs well mixed up with half a table-spoonful of made mustard, +eight capers, and one table spoonful of Reading sauce. + + +_Sauce for boiled Beef a la Russe._ + +Scrape a large stick of horseradish, tie it up in a cloth, and boil it +with the beef; when boiled a little, put it into some melted butter; +boil it some time, and send it up in the butter. Some persons like to +have it sent up in vinegar. + + +_Bread Sauce._ No. 1. + +Put into half a pint of water a good sized piece of bread-crumb, not +new, with an onion, a blade of mace, a few peppercorns, in a bit of +cloth; boil them a few minutes; take out the onion and spice, mash the +bread smooth, add a little salt and a piece of butter. + + +_Bread Sauce._ No. 2. + +Take a French roll, or white bread crumb; set it on the fire, with some +good broth or gravy, a small bag of peppercorns, and a small onion; add +a little good cream, and a little pepper and salt; you may rub it +through a sieve or not. + + +_Bread Sauce._ No. 3. + +Take the crumb of a French roll; put it into a saucepan, with two large +onions, some white peppercorns, and about a pint of water. Let it boil +over a slow fire till the onions are very tender; then drain off the +water; rub the bread and onions through a hair sieve; put the pulp into +a stewpan, with a bit of butter, a little salt, and a gill of cream; and +keep it stirring till it boils. + + +_Bread Sauce._ No. 4. + +Put bread crumbs into a stewpan with as much milk as will soak them; +moisten with broth; add an onion and a few peppercorns. Let it boil or +simmer till it becomes stiff: then add two table-spoonfuls of cream, +melted butter, or good broth. Take out the onion and peppercorns when +ready to serve. + + +_Bread Sauce for Pig._ + +To the sauce made as directed in No. 1 add a few currants picked and +washed, and boil them in it. + + +_Browning for made dishes._ + +Beat four ounces of loaf sugar very fine: put it into an iron +frying-pan, with an ounce of butter; set it over a clear fire, mixing it +well all the time: when it begins to be frothy, the sugar is dissolving; +hold it high over the fire. When the butter and sugar is of a deep +brown, pour in a little white wine; stir it well; add a little more +wine, stirring it all the time. Put in the rind of a lemon, a little +salt, three spoonfuls of mushroom ketchup, half an ounce of whole +allspice, four shalots peeled; boil them slowly eight minutes, then pour +into a basin, cover it close, and let it stand till next day. Skim and +bottle it. A pint of white wine is the proper quantity for these +ingredients. + + +_Another._ + +Take some brown sugar, put a little water to it, set it on the fire, and +let it boil till it nearly comes to burning, but it must not quite burn, +as it would then be bitter: put some water to it, and when cold strain +it off, and put it in a bottle. When you want to give a higher colour to +gravy or sauce, you will find this very useful. + + +_Butter, to burn._ + +Put your butter into a frying-pan over a slow fire; when it is melted, +dust in some flour, and keep stirring it till it is thick and brown: +then thicken some with it. + + +_Butter, to clarify._ + +Let it slowly melt and then stand a little; and when it is poured into +pots, leave the milk, which will settle at the bottom. + + +_Another way._ + +Melt the butter, and skim it well before it is poured upon any thing. + + +_Plain melted Butter--very simple, but rarely well done._ + +Keep either a plated or tin saucepan for the sole purpose of melting +butter. Put into it a little water and a dust of flour, and shake them +together. Cut the butter in slices; as it melts, shake it one way; let +it boil up, and it will be smooth and thick. + +_Another._ + +Mix a little flour and water out of the dredger, that it may not be +lumpy; then put in a piece of butter, set it over a quick fire; have it +on and off every instant to shake it, and it will not oil, but will +become thick and smooth. + + +_To thicken Butter for Peas, &c._ + +Put two or three spoonfuls of water in a saucepan, sufficient to cover +the bottom. When it boils, put half a pound of butter; when it is +melted, take off the saucepan, and shake it round a good while, till +very smooth. + + +_Caper Sauce._ + +Chop half of the capers, and the rest put in whole; chop also a little +parsley very fine, with a little bread grated very fine, and add salt: +put these into smooth melted butter. + + +_Carp Sauce._ + +One pint of Lisbon wine, with a small quantity of mace, cloves, and +cinnamon, three anchovies, a bit of bay-leaf, a little horseradish not +scraped, and a slice or two of onion; let the whole boil about a quarter +of an hour, and, when cold, mix as much flour with the sauce as will +make it of a proper thickness. Set it over the stove; keep it stirred +till it boils. Just before you serve up, put in a quarter of a pint of +cream, more or less according to the thickness of your sauce. + +Boil the carp in as much water as will cover them, with some wine, a +little vinegar, and slices of lemon and onion. + + +_Another._ + +Four large anchovies, eight spoonfuls of white wine, four of vinegar, +two onions, whole, a nutmeg quartered, some mace, whole pepper, two or +three cloves; boil it nearly half away, then strain it off, thicken it +with butter and flour, and three spoonfuls of thick cream; the sauce +should not be too thick. + + +_Light brown Sauce for Carp._ + +To the blood of the carp put thyme, parsley, onions, and anchovies; chop +all these small, and put them together in a saucepan. Add half a pint of +white wine, a quarter of a pint of elder vinegar, and a little tarragon +vinegar: mix all these together, set the pan on the fire, and boil till +it is almost dry. Mix some melted butter with the sauce, and pour it on +the fish, being plain boiled. + + +_Sauce for Carp and Tench._ + +Boil a pint of strong gravy drawn from beef, with three or four +anchovies, a small bit of lemon-peel and horseradish, a little mushroom +ketchup, and a great deal of black pepper. When boiled enough, strain it +off, and when it is cold take off all the fat. Then add nearly half a +pound of butter, well mixed with flour, to make it of a proper +thickness. When it boils, add a cupful of red wine and a little +lemon-juice. + + +_White Sauce for Carp._ + +Boil half a pint of white wine, a quarter of a pint of elder vinegar, a +little tarragon vinegar, half a pint of water, a bunch of sweet-herbs, +an onion stuck with cloves, and some mace, till the goodness is out of +the ingredients. Thicken with melted butter, the yolk of an egg beat, +and a quarter of a pint of good cream. + + +_Dutch Sauce for Carp or Tench._ + +Take six fine anchovies well washed and picked, put them in a stewpan, +add to them four spoonfuls of vinegar, eight spoonfuls of water, one +large onion sliced, two or three blades of mace, and four or five +cloves. Let them stand one hour before the sauce is wanted; set them on +the stove, and give them a boil up; strain the liquor into a clean +stewpan; then add the yolks of four eggs well beaten; put to it some +good thick melted butter; add half a pint of very nice thick cream. Mix +all these well together; put it on a slow fire; stir it till it boils; +season to your taste. + + +_Carp Sauce, for Fish._ + +Put a little lean bacon and some slices of veal at the bottom of a +stewpan, with three or four pieces of carp, four anchovies, an onion, +two shalots, and tarragon, or any root to flavour to your taste. Let it +remain over a very slow fire for half an hour, and, when it begins to +thicken, or to stick to the pan, moisten it with a large glass of white +wine, two spoonfuls of cullis, and the same quantity of broth. Skim and +strain it through a sieve; it will want no salt. + + +_Cavechi, an Indian Pickle._ No. 1. + +This is excellent for sauce. Into a pint of vinegar put two cloves of +garlic, two spoonfuls of red pepper, two large spoonfuls of India soy, +and four of walnut pickle, with as much cochineal as will colour it, two +dozen large anchovies boned and dissolved in the juice of three lemons, +and one spoonful of mustard. Use it as an addition to fish and other +sauce, or in any other way, according to your palate. + + +_Cavechi._ No. 2. + +Take three cloves, four scruples of coriander seed, bruised ginger, and +saffron, of each ten grains, three cloves of garlic, and one pint of +white wine vinegar. Infuse all together by the fireside for a fortnight. +Shake it every day; strain off the liquor, and bottle it for use. You +may add to it a pinch of cayenne. + + +_Cavechi._ No. 3. + +One pint of vinegar, half an ounce of cayenne, two table-spoonfuls of +soy, two of walnut pickle, two of ketchup, four cloves of garlic, and +three shalots cut small; mix them well together. + + +_Celery Sauce, white._ + +Make some strong boiled gravy, with veal, a good deal of spice, and +sweet-herbs; put these into a stewpan with celery cut into pieces of +about two or three inches in length, ready boiled, and thicken it with +three quarters of a pound of butter rolled in flour, and half a pint of +cream. Boil this up, and squeeze in some lemon-juice; pour some of it +into the dish. + +This is an excellent sauce for boiled turkey, fowl, or veal. When the +stuffing is made for turkey, make some of it into balls, and boil them. + + +_Celery Sauce, brown._ + +Put the celery, cut into pieces about an inch long, and the onions +sliced, with a small lump of butter; stew them on a slow fire till quite +tender; add two spoonfuls of flour, half a pint of veal or beef broth, +salt, pepper, and a little milk or cream. Boil it a quarter of an hour. + + +_Sauce for boiled Chickens._ + +Take the yolks of four eggs, three anchovies, a little of the middle of +bacon, and the inside of half a lemon; chop them all very fine; add a +little thyme and sweet marjoram; thicken them all well together with +butter, and pour it over the chickens. + + +_Another._ + +Shred some anchovies very fine, with the livers of the chickens and some +hard eggs; take a little of the boiling water in which the chickens were +boiled, to melt the butter. Add some lemon juice, with a little of the +peel cut small. + + +_Sauce for cold Chicken or Game._ + +Chop a boned anchovy or two, some parsley, and a small onion; add +pepper, oil, vinegar, mustard, and ketchup, and mix them all together. + + +_White Sauce for Chickens._ + +Half a pint of cream, with a little veal gravy, three tea-spoonfuls of +the essence of anchovies, half a tea-spoonful of vinegar, one small +onion, one dozen cloves: thicken it with flour and butter; rub it +through a sieve, and add a table-spoonful of sherry. + + +_Consomme._ + +To make this foundation of all sauces, take knuckle of veal and some new +ham. One pound of ham will be sufficient for six pounds of veal, with +onions and roots of different sorts, and draw it down to a light colour: +fill up with beef broth, if there is not enough. When the scum rises, +skim it well, and let it simmer gently for three or four hours, keeping +it well skimmed. Strain it off for use. + + +_Cream Sauce for White Dishes._ + +Put a bit of butter into a stewpan, with parsley, scallions, and +shalots, the whole shred fine, and a clove of garlic entire; turn it a +few times over the fire; shake in some flour, and moisten it with two or +three spoonfuls of good cream. Boil it a quarter of an hour, strain off +the sauce, and, when you are ready to use it, put in a little good +butter, with some parsley parboiled and chopped very fine, salt, and +whole pepper, thickening it over the fire. + + +_Cullis, to thicken Sauces._ + +Take carrot, turnip, onion; put them in the bottom of a stewpan; slice +some veal and ham, and lay over your carrot, with thyme, parsley, and +seasoning; put this over a fire gently; when it sticks to the bottom, +pour in some good stock, put in the crumb of some French rolls, boil +them up together, strain it through a sieve, and rub the bread through; +this will thicken any brown sauce. + +Fish cullis must be as above, only with fish instead of meat. + + +_Brown Cullis._ + +Take two pounds of veal and half a pound of ham, with two or three +onions; put a little bit of butter in the bottom of your stewpan, and +lay in it the veal and ham cut small, with the onions in slices, a +little of the spices of different sorts, and a small piece of bay leaf. +Let it stew gently over the stove until it comes to a fine colour; then +fill it up with broth, but, if you have no broth, with water; then make +some smooth flour and water, and put it to it, until you find it thick +enough: let it boil gently half an hour; skim the grease from it, and +strain it. + + +_Another._ + +Put a piece of butter in a stewpan; set it over a fire with some flour +to it; keep it stirring till it is of a good colour; then put some gravy +to it; this cullis will thicken any sauce. + + +_Cullis a la Reine, or Queen's Stock._ + +Cut some veal into thin slices; beat them, and lay them in a stewpan, +with some slices of ham; cut a couple of onions small, and put them in; +cut to pieces half a dozen mushrooms and add them to the rest, with a +bunch of parsley; and set them on a very gentle stove fire to stew. When +they are quite done, and the liquor is rich and high tasted, take out +all the meat, and put in some grated bread; boil up once, stirring them +thoroughly. + + +_Turkey Cullis._ + +Roast a large turkey till it is brown; cut it in pieces; put it into a +marble mortar, with some ham, parsley, chives, mushrooms, a handful of +each, and a crust of bread; beat them up into a paste. Take it out, and +put it into a deep stewpan, with a pint of veal broth; stir it all well +together; cover it, and set it over the stove; turn it constantly, +adding more veal broth. When thoroughly dissolved, pass it through a +hair sieve, and keep it for use. It will give any sauce a fine flavour; +but cullises are generally used for the sorts of meat of which they are +made. Some of the above, for instance, would make an excellent sauce for +a turkey, added to any other gravy; then put them over a slow fire to +stew gently. Take the flesh of a fine fowl, already roasted, from the +bones; beat it in a marble mortar; add this to the cullis in the +stewpan. Stir it well together, but take great care that it does not +boil; pound three dozen of sweet almonds blanched to a thin paste, in a +marble mortar, with a little boiled milk; add it to the cullis, and, +when the whole is dissolved, it is fit for use. This is good for all +white sauces and white soups. + + +_Cullis of Veal, or any other Meat._ + +Put some small pieces of veal into a stewpan, with the like quantity of +ham, about a pound to a quarter of a pint of water. Stew gently with +onions and different herbs, till all the juice of the meat is extracted; +then boil it quicker, till it begins to stick to the dish. Take the meat +and vegetables out of the pan; add a little butter and flour to the +gravy; boil it till it becomes of a good colour; then add, if you like, +some good broth; put the meat in again to simmer for two hours; skim it +well; strain through a sieve, and keep it for use. + + +_Dandy Sauce, for all sorts of Poultry and Game._ + +Put a glass of white wine into a stewpan, with half a lemon cut in +slices, a little rasped bread, two spoonfuls of oil, a bunch of parsley +and scallions, a handful of mushrooms, a clove of garlic, a little +tarragon, one clove, three spoonfuls of rich cullis, and a thin slice of +fine smoked ham. Let the whole boil together till it is of a fine rich +consistency; pass it through the sieve; then give it another turn over +the fire, and serve it up hot. + + +_Devonshire Sauce._ + +Cut any quantity of young walnuts into small pieces; sprinkle a little +salt on them; next day, pound them in a mortar and squeeze the juice +through a coarse thin cloth, such as is used for cheese. To a pint of +juice add a pound of anchovies, and boil them slowly till the anchovies +are dissolved. Strain it; add half a pint of white wine vinegar, half an +ounce of mace, half an ounce of cloves, and forty peppercorns; boil it a +quarter of an hour, and, when cold, rack it off and bottle it. A quarter +of a pint of vinegar put to the dregs that have been strained off, and +well boiled up, makes an excellent seasoning for the cook's use in +hashes, fish sauce, &c. + + +_Sauce for Ducks._ + +Stew the giblets till the goodness is extracted, with a small piece of +lean bacon, either dressed or not, a little sprig of lemon-thyme, some +parsley, three or four sage leaves, a small onion quartered, a few +peppercorns, and plenty of lemon-peel. Stew all these well together; +strain and put in a large spoonful of port wine, a little cayenne pepper +and butter, and flour it to thicken. + + +_Dutch Sauce._ + +Put into a saucepan some vinegar and water with a piece of butter; +thicken it with the yolks of two eggs; squeeze into it the juice of a +lemon, and strain it through a sieve. + + +_Dutch Sauce for Fish._ + +Slice a little horseradish, and put it into a quarter of a pint of +water, with five or six anchovies, half a handful of white peppercorns, +a small onion, half a bay-leaf, and a very little lemon peel, cut as +thin as possible. Let it boil a quarter of an hour; then strain and +thicken with flour and butter and the yolk of an egg. Add a little elder +vinegar, and then squeeze it through a tamis. It must not boil after +being strained, or it will curdle. + + +_Dutch Sauce for Meat or Fish._ + +Put two or three table-spoonfuls of water, as many of vinegar, and as +many of broth, into a saucepan, with a piece of butter; thicken it with +the yolks of two eggs. If for fish, add four anchovies; if not, leave +them out. Squeeze into it the juice of a lemon, and strain it through a +sieve. + + +_Dutch Sauce for Trout._ + +Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarter +of a pound of butter, the yolks of five eggs, and a little salt. Set it +on the fire, and keep continually stirring. When thick enough, work it +well that you may refine it; pass it through a sieve; season with a +little cayenne pepper, and serve up. + + +_Egg Sauce._ + +Take two or three eggs, or more if you like, and boil them hard; chop +the whites first and then the yolks with them, and put them into melted +butter. + + +_The Exquisite._ + +Put a little cullis into a stewpan, with a piece of butter the size of a +walnut rolled in twice as much flour, salt, and large pepper, the yolks +of two eggs, three or four shalots cut small, and thicken it over the +fire. This sauce, which should be very thick, is to be spread over meat +or fish, which is afterwards covered with finely grated bread, and +browned with a hot salamander. + + +_Fish Sauce._ No. 1. + +One pound of anchovies, stripped from the salt, and rinsed in a little +port wine, a quarter of an ounce of mace, twelve cloves, two races of +ginger sliced, a small onion or shalot, a small sprig of thyme, and +winter savory, put into a quart of port wine, and half a pint of +vinegar. Stew them over a slow fire covered close; strain the liquor +through a hair sieve, cover it till cold, and put it in dry bottles. By +adding a pint of port wine and the wine strained that the anchovies were +rinsed in you may make an inferior sort. When used, shake it up: take +two spoonfuls to a quarter of pound of butter; if not thick enough add a +little flour. + + +_Fish Sauce._ No. 2. + +Take a pint of red wine, twelve anchovies, one onion, four cloves, a +nutmeg sliced, as much beaten pepper as will lie upon a half-crown, a +bit of horseradish sliced, a little thyme, and parsley, a blade of mace, +a gill of vinegar, two bay-leaves. Simmer these all together until the +anchovies are dissolved; then strain it off, and, when cold, bottle it +up close. Shake the bottle up when you use it; take two table-spoonfuls +to a quarter of a pound of butter, without flour and water, and let it +boil. + + +_Fish Sauce._ No. 3. + +Take chili pods, bruise them well in a marble mortar, strain off the +juice. To a pint bottle of juice add a table-spoonful of brandy and a +spoonful of salt. The refuse put into vinegar makes good chili vinegar. +This is an excellent relishing sauce. + + +_Fish Sauce._ No. 4. + +Take some gravy, an onion sliced, some anchovies washed, thyme, parsley, +sliced horseradish, and seasoning; boil these together. Strain off the +liquor; put into it a bit of thickening and some butter. Draw this up +together, and squeeze in a lemon. You may add shrimps or oysters. If for +lobster sauce, you must cut your lobster in slices, and beat the spawn +in a mortar, with a bit of lobster, to colour your sauce. + + +_Fish Sauce._ No. 5. + +A faggot of sweet-herbs, some onion, and anchovy, with a slice of lemon, +boiled in small gravy or water; strain, and thicken it with butter and +flour, adding a spoonful of soy, or more, if agreeable to your taste. + + +_Fish Sauce._ No. 6. + +Take some of the liquor in which you boil the fish; add to it mace, +anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white +wine; thicken it up with butter, as much as will serve for the fish. If +it is for salmon, put in oysters, shrimps, and cockles; take away the +liquor, and boil the whole in vinegar. + + +_Fish Sauce._ No. 7. + +Take a quarter of a pint of vinegar, the same of white wine, a quarter +of an ounce of mace, the same of cloves, pepper, and six large +anchovies, a stick of horseradish, an onion, a sprig of thyme, and a bit +of lemon-peel; boil all together over the fire; strain it off, and melt +your butter for the sauce. + + +_Fish Sauce._ No. 8. + +Take half a pint of cream and half a pint of strong broth; thicken them +with flour and butter, and when it boils put in it a little anchovy and +lemon-juice, and put it over your fish. + + +_Fish Sauce._ No. 9. + +To every pint of walnut liquor put one pound of anchovies; boil them +till quite dissolved, and strain off the liquor. To a quart of the +liquor put one pint of vinegar, a quarter of an ounce of a mixture of +cloves, mace, allspice, and long pepper, and a dozen shalots. Boil again +till they are very tender; strain off the liquor, and bottle it for use. +This is an excellent sauce. + + +_Fish Sauce._ No. 10. + +Boil a bit of horseradish and anchovy in gravy with a little lemon-peel +and mace; add some cream; thicken it with flour and butter. If you have +no gravy, ketchup is a good substitute; but a little always put in is +good. + + +_Fish Sauce._ No. 11. + +Boil a piece or two of horseradish in gravy; put into it a bit of mace +and lemon-peel; add a little anchovy, either before or after it has been +boiled; thicken with cream, and add a spoonful of elderberry vinegar: +let the acid be the last thing for fear of curdling it. If you have no +gravy, ketchup and water is a good substitute. + + +_Fish Sauce._ No. 12. + +Take a quarter of a pint of gravy, well boiled with a bit of onion, +lemon-peel, and horseradish, four or five cloves, a blade of mace, and a +spoonful of ketchup; boil it till it is reduced to four or five +spoonfuls; then strain it off, and put to it four or five spoonfuls of +cream; thicken it with butter, and put in a spoonful of elder vinegar or +lemon-juice: anchovies are sometimes added. + + +_Fish Sauce._ No. 13. + +Take two quarts of claret or port, a pint, or more, to your taste, of +the best vinegar, which should be tart, one pound of anchovies unwashed, +the pickle of them and all, half an ounce of mace, half a quarter of an +ounce of cloves, six or eight races of ginger, a good piece of +horseradish, a spoonful of cayenne pepper, half the peel of a lemon, a +bunch of winter savory and thyme, and three or four onions, a piece of +garlic, and one shalot. Stew all these over a slow fire for an hour; +then strain the liquor through a coarse sieve, and bottle it. You may +stew the ingredients over again with more wine and vinegar for present +use. When you use it, it must be put into the saucepan with the butter, +instead of water, and melt it together. If you keep it close stopped, it +will be good many years. + + +_Fish Sauce._ No. 14. + +Take twenty-four large anchovies, bones and all, ten or twelve shalots, +a handful of horseradish, four blades of mace, one quart of Rhenish, or +any white wine, one pint of water, one lemon cut in slices, half a pint +of anchovy liquor, one pint of claret, twelve cloves, half a +tea-spoonful of cayenne pepper: boil them till reduced to a quart; +strain off and bottle the liquor. Two spoonfuls will be sufficient to +one pound of butter. + + +_Fish Sauce._ No. 15. + +A spoonful of red wine, and the same of anchovy liquor, put into melted +butter. + + +_An excellent white Fish Sauce._ + +An anchovy, a glass of white wine, a bit of horseradish, two or three +blades of mace, an onion stuck with cloves, a piece of lemon-peel, two +eggs, a quarter of a pint of good broth, two spoonfuls of cream, a large +piece of butter, with some flour mixed well in it; keep stirring it till +it boils; add a little ketchup, and a small dessert spoonful of the +juice of a lemon, and stir it the whole time to prevent curdling. Serve +up hot. + + +_Another._ + +Take eight spoonfuls of white wine, three of vinegar, one of soy or +ketchup, three anchovies, one onion, a few sweet-herbs, a little mace, +cloves, and white pepper; let it stew gently till it is reduced to six +spoonfuls; then strain it off, and add half a pound of fresh butter +rolled in a little flour, and six spoonfuls of cream. Let it boil after +the cream and butter are added. + + +_White Sauce, with Capers and Anchovies, for any White Fish._ + +Put a bit of butter, about the size of an egg, rolled in flour, into a +stewpan; dilute it with a large wine glass of veal broth, two anchovies, +cut fine, minced parsley, and two spoonfuls of cream. Stew it slowly, +till it is of the proper consistency. + + +_Fish Stock._ + +Put into a pot a scate, cut in pieces, with turnips, carrots, thyme, +parsley, and onion. Cut in pieces an eel or two, and some flounders; put +them into a stewpan with a piece of butter; stew them down till they go +to pieces; put them to your scate; boil the whole well, and strain it +off. + + +_Forcemeat Balls, for Sauces._ + +To make forcemeat balls for soups, without grease, commonly called +_quenelles_, soak the crumb of two penny rolls in milk for about half an +hour; take it out, and squeeze out the milk; put the bread into a +stewpan, with a little white sauce, made of veal jelly, a little butter, +flour, and cream, seasoned, a spoonful of beef or mutton jelly, some +parsley, shalots, and thyme, minced very fine. Stew these herbs in a +little butter, to take off their rawness. Set them to reduce the panada +of bread and milk, which you must keep constantly stirring with a wooden +spoon, when the panada begins to get dry in the pan, which prevents its +sticking; when quite firm, take it from the fire, and mix with it the +yolks of two eggs. Let it cool, and use when wanted. + +This panada must always be prepared beforehand, in order to have it +cold, for it cannot be used warm; when cold, roll it into balls, but let +them be small; pound the whole as large as possible in a mortar, for the +more they are pounded the more delicate they are. Then break two eggs, +and pound them likewise; season with a pinch of cayenne pepper, salt, +and spices, in powder. When the whole is well mixed together, try a +small bit, rolling it with a little flour, then putting it into boiling +water with a little salt; if it should not be firm enough, add another +egg, without beating the white. When the whole is mixed once more, rub +it through a sieve, roll it into balls, and serve up hot in sauces. + + +_White Sauce, for Fowls._ + +Some good veal gravy, boiled with an anchovy or onion, some lemon-peel, +and a very little ketchup. Put in it the yolk of hard egg to thicken it, +and add what cream you think proper. + + +_Another._ + +Take a pint of milk, the yolks of two eggs, well beaten, a spoonful of +mushroom pickle, a little salt, nutmeg, a small piece of butter, rolled +in flour; stir all together till thick. Pour it over the fowls, and +garnish with lemon or parsley. + + +_White Sauce, for boiled Fowls._ + +Have ready a sauce, made of one pint of veal jelly, half a quarter of a +pound of butter, two small onions, and a bunch of parsley; then put +three table-spoonfuls of flour, half a pint of boiling hot cream, the +yolks of three eggs, a pinch of cayenne pepper, and the same of salt; +boil all up together, till of a tolerable thickness; keep it hot, and +take care that it does not curdle. Make ready some slices of truffles, +about thirty-four, the size and thickness of a shilling, boil them in a +little meat jelly; strain them, and add the truffles to the sauce +previously made. When ready to serve, pour the sauce and truffles over +whatever meat they are destined for. + + +_Sauce, for roasted Fowls of all kinds, or roasted Mutton._ + +Cut some large onions into square pieces; cut some fat bacon in the same +manner, and a slice of lean ham; put them in a stewpan; shake them round +constantly, to prevent their burning. When they are of a fine brown +colour, put in some good cullis, more or less, according to the quantity +you want to make. Let them stew very gently, till the onions are +tender; then put in two tea-spoonfuls of mustard, and one table-spoonful +of vinegar. Serve it hot. + + +_A very good general Sauce._ + +Take some mint, balm, basil, thyme, parsley, and sage; pick them from +the stalks, cut them very fine, slice two large onions very thin; then +put all the ingredients into a marble mortar, and beat them till they +are quite mixed; add some cayenne pepper and salt; beat all these well +together, and mix them by degrees in some good cullis, till it is of the +thickness of cream. Put them in a stewpan, boil them up; strain the +gravy from the herbs, pressing it from them very hard with the back of a +spoon; add to the gravy half a glass of wine, half a spoonful of salad +oil, the squeeze of a lemon, and a pinch of sugar. This sauce is +excellent for most dishes. + + +_Genoese Sauce for stewed Fish._ + +This sauce is made by stewing fish. Make marinade of carrots, parsley +roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few +cloves, and some spices: fry the whole white in butter; pour in a pint +of white wine, or less, according to the quantity of sauce required; put +in the fish, and let it stew thoroughly to make the sauce. Then take a +little browned flour and butter, and mix it with the reserved liquor; +add three or four spoonfuls of gravy from veal jelly; let these stew +very gently on the corner of the stove; skim off the grease; put in a +little salt and cayenne pepper, and add two spoonfuls of the essence of +anchovy and a quarter of a pound of butter kneaded with flour. Squeeze +in the juice of a whole lemon, and cover the stewed fish with this +sauce, which ought to be made thick and mellow. + + +_German Sauce._ + +Put the same quantity of meat jelly and fresh made broth into a stewpan, +with a little parsley parboiled and chopped, the livers of two roasted +or boiled fowls, an anchovy, and some capers, the whole shred very fine, +a bit of butter about the size of an egg, half a clove of garlic, salt, +and a little cayenne pepper. Thicken it over the fire. + +Exceedingly good with poultry, pigeons, &c. + + +_Beef Gravy._ + +Cut in pieces some lean beef, according to the quantity of gravy you may +want; put it into a stewpan, with an onion or two, sliced, and a little +carrot; cover it close, set it over a gentle fire, and pour off the +gravy as it draws from it. Then let the meat brown; keep turning it to +prevent its burning, pour over some boiling water, and add a few cloves, +peppercorns, a bit of lemon, and a bunch of sweet-herbs. Gently simmer +it, and strain it with the gravy that was drawn from the meat, some +salt, and a spoonful of ketchup. + + +_Beef Gravy, to keep for use._ + +Cover a piece of six or eight pounds with water; boil it for twenty +minutes or half an hour: then take out the meat, beat it thoroughly, and +cut it in pieces, to let out the gravy. Put it again into the water, +with a bunch of sweet-herbs, an onion stuck with cloves, a little salt, +and some whole pepper. Let it stew, but not boil, till the meat is quite +consumed; pass it through a sieve, and let it stand in a cool place. It +will keep for a week, if the weather is not very hot. If you want to use +this for a hash of brown meat, put a little butter in your frying-pan, +shake in a little flour as it boils, and add a glass of claret: if for a +white sauce to fowls or veal, melt the butter in the gravy, with a glass +of white wine, two spoonfuls of cream, and the yolks of four or six +eggs, according to the quantity of sauce required. + + +_Brown Gravy._ + +Put a piece of butter, about the size of a hen's egg, into a saucepan; +when it is melted, shake in a little flour, and let it brown; then by +degrees stir in the following ingredients: half a pint of small beer, +the same quantity of water, an onion, a piece of lemon-peel cut small, +three cloves, a blade of mace, some whole pepper, a spoonful of +mushroom-pickle, the same quantity of ketchup, and an anchovy. Let the +whole boil together a quarter of an hour; strain it off, and it will be +a good sauce. + + +_Another._ + +Take the glaze that remains at the bottom of the pot after you have +stewed any thing a la braise, provided it be not tainted game; skim it, +and strain it through a sieve; then put in a bit of butter about the +size of a walnut, mixed with flour; thicken it over the fire, and add +the juice of a lemon, and a little salt and cayenne pepper. + + +_Green Sauce for Green Geese, or Ducklings._ + +Half a pint of the juice of sorrel, with a little grated nutmeg, some +bread crumb, and a little white wine; boil it a quarter of an hour, and +sweeten with sugar, adding scalded gooseberries and a piece of butter. + + +_Another._ + +Pound a handful of spinach and another of sorrel together in a mortar; +squeeze and put them into a saucepan; warm, but do not let it boil. + + +_Ham Sauce._ + +When your ham is almost done, let the meat be picked clean from the +bone, and mash it well; put it into a saucepan with three spoonfuls of +gravy; set it over a slow fire, stirring it all the while, otherwise it +will stick to the bottom. When it has been on for some time, add a small +bundle of sweet-herbs, pepper, and half a pint of beef gravy; cover it +up; stew it over a gentle fire, and when quite done strain off the +gravy. + +This is very good for veal. + + +_Sauce for Hare or Venison._ + +In a little port wine and water melt some currant jelly, or send in the +jelly only; or simmer port wine and sugar for twenty or thirty minutes. + + +_Harvey's Sauce._ + +Three table-spoonfuls of walnut ketchup, two of essence of anchovies, +one tea-spoonful of soy, and one of cayenne pepper. Mix these together; +put them, with a clove of garlic, into a pint bottle, and fill it up +with white wine vinegar. + + +_Sauce for Hashes or Fish, and good with any thing and every thing._ + +Take two or more spoonfuls of good cullis, according to the quantity you +intend to make, a glass of white wine, a shalot, a small onion, a few +mushrooms, truffles, morels, and a bunch of sweet-herbs, with a little +grated lemon-peel, a slice of ham, and the yolk of an egg. Thicken it +with a bit of butter rolled in flour, and let it stew till the +ingredients are quite soft. + + +_Sauce for White Hashes or Chickens._ + +A pint of new milk, the yolk of two eggs, well beaten, two ounces of +butter, well mixed with flour; mix it all together in a saucepan, and, +when it boils, add two spoonfuls of mushroom ketchup; it must be stirred +all the time, or it will not do. If used for cold veal or lamb, the meat +must be cut as thin as possible, the sauce made first to boil, and then +the meat put into it, till it is hot enough for table. + + +_Horseradish Sauce._ + +A tea-spoonful of mustard, one table-spoonful of vinegar, three of thick +cream, and a little salt; grate as much horseradish into it as will +make it as thick as onion sauce. A little shalot may be added. + + +_Italian Sauce._ + +Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms +cut small, a bunch of parsley, scallions, and half a laurel-leaf, two +cloves, and a clove of garlic; turn the whole a few times over the fire, +and shake in a little flour. Moisten it with a glass of white wine and +twice as much good cullis; let it boil half an hour; skim away the fat, +allowing it to cool a little for that purpose; set it on again, and +serve it; it will be found to eat well with any white meat. + + +_Ketchup._ + +Put a pint of the best white wine vinegar into a wide-mouthed quart +bottle; add twelve cloves of shalots, peeled and bruised; take a quarter +of a pint of the strongest red wine and boil it a little; wash and bone +about a dozen anchovies, let them dissolve in the wine, and, when cold, +put them into the vinegar bottle, stopping it close with a cork, and +shaking it well. Into the same quantity of wine put a spoonful of pepper +bruised, a few races of split ginger, half a spoonful of cloves bruised, +and a few blades of large mace, and boil them till the strength of the +spice is extracted. When the liquor is almost cold, cut in slices two +large nutmegs, and when quite cold put into it some lemon-peel. Put that +into the bottle, and scrape thin a large, sound horseradish root, and +put that also into the bottle; stop it down close; shake it well +together every day for a fortnight, and you may then use it. + + +_Lemon Sauce._ + +Pare a lemon, and cut it in slices; pick out the seeds and chop them +small: then boil the lemon and bruise it. Mix these in a little gravy; +and add it to some melted butter, with a little lemon-peel chopped fine. + + +_Liver Sauce for boiled Fowls._ + +Boil the liver just enough to spread; add a little essence of anchovy +and grated lemon-peel, the yolk of a hard egg, and the juice of a lemon: +mix it well together, and stir it into some butter. + + +_Lobster Sauce._ No. 1. + +Pull the lobster to pieces with a fork; do not chop it; bruise the body +and the spawn with the back of a spoon; break the shell; boil it in a +little water to give it a colour; strain it off. Melt some butter in it +very smooth, with a little horseradish, and a little cayenne pepper; +mix the body of the lobster well with the butter; then add the meat, and +give it a boil, with a spoonful of ketchup and a spoonful of gravy. + + +_Lobster Sauce._ No. 2. + +Put the red spawn of a hen lobster in a mortar; add half an ounce of +butter; pound it smooth, and run it through a hair sieve with the back +of a spoon. Cut the meat of the lobster into small pieces, and add as +much melted butter to the spawn as will suffice; stir it till thoroughly +mixed; then put to it the meat of the lobster, and warm it on the fire; +but do not let it boil. + + +_Lobster Sauce._ No. 3. + +Take the spawn of one large lobster, and bruise it well in a mortar: +take a sufficient quantity of strong veal gravy, the yolk of an egg, and +a little cream, and thicken with flour and butter. + + +_The Marchioness's Sauce._ + +Put as much bread rasped very fine as you can take at two handfuls into +a stewpan, with a bit of butter of the size of a walnut, a +kitchen-spoonful of sweet oil, a shalot cut small, salt and large +pepper, with a sufficient quantity of lemon-juice to lighten the whole. +Stir it over the fire till it thickens. This sauce may be served with +all sorts of meat that require a sharp relishing sauce. + + +_Meat Jelly for Sauces._ + +Every sort of dish requires good sauce, and for every sauce it is +absolutely necessary to have a good meat jelly. The following may be +depended upon as being excellent: a shin of beef, about eight pounds, +rather more than less; a knuckle of veal, about nine pounds; a neck of +mutton, about nine pounds; two fowls; four calves' feet: carefully cut +off all fat whatever, and stew over a stove as slowly as possible, till +the juice is entirely extracted. This will produce about seven quarts of +jelly. No pepper, salt, or herbs of any kind. These should be added in +using the jelly, whether for soups, broths, or sauces; but the pure +jelly is the thing to have as the foundation for every species of +cookery. + + +_Another._ + +Three shanks, or two pounds, of mutton in two quarts of water; stew down +to a pint and a half, with a carrot, and an onion. + + +_A Mixed Sauce._ + +Take parsley, scallions, mushrooms, and half a clove of garlic, the +whole shred fine; turn it a few times over the fire with butter; shake +in a little flour, and moisten it with good broth: when the sauce is +consumed to half the original quantity, add two pickled gherkins cut +small, and the yolks of three eggs beaten up with some more broth; a +little salt and cayenne will complete the sauce. + + +_Mushroom Ketchup._ No. 1. + +Take a bushel of the large flaps of mushrooms, gathered dry, and bruise +them with your hands. Put some of them into an earthen pan; throw some +salt over them; then put in more mushrooms, then more salt, till you +have done. Add half an ounce of beaten mace and cloves, and the same +quantity of allspice; and let them stand five or six days, stirring them +every day. Tie a paper over and bake for four hours in a slow oven; +strain out the liquor through a cloth, and let it stand to settle. Pour +it off clear from the sediment: to every gallon of liquor put a quart of +red wine; if not salt enough, add a little more salt, with a race of +ginger cut small, and half an ounce of cloves and mace, and boil till +reduced nearly one third. Strain it through a sieve into a pan; next day +pour it from the settlings, and bottle it for use. + + +_Mushroom Ketchup._ No. 2. + +Mash your mushrooms with a great deal of salt; let them stand two days; +strain them, and boil the liquor once or twice, observing to scum it +well. Then put in black pepper and allspice, a good deal of each, and +boil them together. Bottle the liquor, and put five or six cloves into +each bottle. + + +_Mushroom Ketchup._ No. 3. + +Pick the mushrooms clean, but by no means wash them; put them into an +earthen pipkin with salt, cover them close with a coarse paste, and put +them in the oven for seven hours or thereabout. Squeeze them a little, +and pour off the liquor, which must be put upon fresh mushrooms, and +bake these as long as the first. Then pour off the liquor, after +pressing, and boil it well with salt sufficient to keep. Boil it half +away till it appears clammy. When cold, bottle it up. + + +_Mushroom Ketchup._ No. 4. + +Into a quart of red wine put some flaps of mushrooms, half a pound of +anchovies, some thyme, two onions sliced, parsley, cloves, and mace. Let +them stew gently on the fire; then strain off the liquor, a spoonful of +which, with a little gravy, butter, and lemon, will make excellent fish +sauce, and be always ready. + + +_Mushroom Sauce._ + +Mix a little flour with a good piece of butter; boil it up in some +cream, shaking the saucepan; then throw in some mushrooms with a little +salt and nutmeg: boil this up; or, if you like it better, put the +mushrooms in butter melted with a little veal gravy, some salt, and +grated nutmeg. + + +_Sauce for roasted Mutton._ + +Wash an anchovy clean; put to it a glass of red wine, some gravy, a +shalot cut small, and a little lemon-juice. Stew these together; strain +them, and mix the liquor with the gravy that runs from the mutton. + + +_Onion Sauce._ + +Let the onions be peeled; boil them in milk and water, and put a turnip +into the pot; change the water twice: pulp them through a colander, or +chop them as you please; then put them into a saucepan, with butter, +cream, a little flour, and some pepper and salt. + + +_Brown Onion Sauce._ + +Peel and slice the onions, to which put an equal quantity of cucumber or +celery, with an ounce of butter, and set them on a slow fire; turn the +onions till they are highly browned; stir in half an ounce of flour; add +a little broth, pepper, and salt; boil it up for a few minutes; add a +spoonful of claret or port, and some mushroom ketchup. You may sharpen +it with a little lemon-juice. Rub through a tamis. + + +_Oyster Sauce._ No. 1. + +Take two score of oysters, put them, with their own liquor, a few +peppercorns, and a blade of mace, into a saucepan, and let them simmer a +little over the fire, just to plump them; then with a fork shake each in +the liquor so as to take off all the grit; strain the liquor, add to it +a little good gravy and two anchovies, and thicken it with flour and +butter, nearly as thick as custard. + + +_Oyster Sauce._ No. 2. + +Wash the oysters from their liquor; strain it, and put that and the +oysters into a little boiled gravy and just scald them: add a piece of +butter mixed with flour, cream, and ketchup. Shake all up; let it boil, +but not much, lest the oysters grow hard and shrink; but be very careful +they are enough done, as nothing is more disagreeable than the oysters +tasting raw. + + +_Pepper-pot._ + +A good stock made with beef bones or mutton, one small carrot, one +onion, three turnips, two heads of celery, a little thyme and +sweet-herbs; season to your taste; boil these, and put them through a +tamis; then add a little flour and butter; make up some flour and water +in little balls, and boil them in the pepper-pot. + + +_Sauce for Pike, or any other fresh-water Fish._ + +Take half a pint of good beef broth, three table-spoonfuls of cream, one +onion sliced fine, a middling sized stick of horseradish scraped, seven +or eight peppercorns, three or four cloves, two anchovies; boil well in +a piece of butter as big as a walnut well rolled in flour. + +Pike should be boiled with the scales on. + + +_Sauce Piquante._ + +Pound a table-spoonful of capers and one pound of minced parsley as fine +as possible, add the yolks of three hard eggs; rub them together with a +table-spoonful of mustard. Bone six anchovies, pound them, and rub them +through a hair sieve; mix with these two spoonfuls of oil, one of +vinegar, one of shalot, and a few grains of cayenne pepper. Rub all +together in a mortar till thoroughly incorporated; then stir them into +half a pound of good gravy, or melted butter, and pass the whole through +a sieve. + + +_Sauce Piquante, to serve hot._ + +Put into a stewpan a bit of butter, with two onions sliced, a carrot, a +parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove +of garlic, parsley, and scallions; turn the whole over the fire till it +is well coloured; then shake in some flour, and moisten it with some +broth, a spoonful of white wine vinegar, and a squeeze of a lemon, and +strain it through a sieve, adding a little cayenne and salt. It is good +with every thing. + + +_Another._ + +Simmer a gill of white wine with as much broth, and, when it is consumed +to half, put in a shalot, a little garlic, and some salad herbs shred +very fine; let it boil, and then add a bit of butter of the size of a +walnut, mixed with flour, salt, and whole pepper, thickening the whole +over the fire. + + +_Sauce Piquante, to serve cold._ + +Shred very fine all sorts of garden-herbs, thyme, sage, parsley, +chervil, half a clove of garlic, and two shalots; dilute the whole with +a small tea-spoonful of mustard, salad oil, a little vinegar, the +squeeze of a lemon; add a little salt and cayenne. You may add an +anchovy: this is excellent with cold partridge or game, or any hot or +cold veal. + + +_Poivrade Sauce._ + +Boil half a pint of the best vinegar, half a pint of water, two large +onions, half a handful of horseradish, and a little pounded white +pepper, some salt and shalot, all together a quarter of an hour. If you +would have it clear, strain and bottle it: if you chuse, add a little +gravy when you use it. + + +_Poor Man's Sauce._ + +A handful of parsley leaves picked from the stalks, shred fine, and a +little salt strewed over; shred six young green onions, put them to the +parsley, with three table-spoonfuls of oil, and five of vinegar, some +ground black pepper, and salt. Pickled French beans or gherkins, cut +fine, may be added, or a little grated horseradish. + + +_Quin's Fish Sauce._ + +A pint of old mushroom ketchup, a pint of old walnut pickle, six +anchovies finely pounded, six cloves of garlic, three pounded, three +not, and half a tea-spoonful of cayenne pepper. + + +_Ragout Sauce._ + +One ounce of salt; half an ounce of mustard; a quarter of an ounce of +allspice; black pepper ground, and lemon-peel grated, half an ounce +each; of ginger and nutmeg grated, a quarter of an ounce each; cayenne +pepper two drachms. Pound all these, and pass them through a sieve, +infused in a quart of vinegar or wine, and bottle them for use. + +Spice in ragout is indispensable to give it a flavour, but not a +predominating one. + + +_Sauce de Ravigotte._ + +Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks, +and cut them fine; slice two large onions very thin: put all these into +a mortar, beat them thoroughly, and add pepper and salt, some rocambole, +and two blades of mace cut fine. Beat these well, and mix them by +degrees with gravy till of the thickness of butter; put them into a +stewpan, and boil them up. Strain the gravy from the herbs; add to it a +glass of wine and a spoonful of oil; beat these together, and pour it +into a sauce-boat. + + +_Sauce Ravigotte a la Bourgeoise._ + +Tie some parsley, sage, mint, thyme, and basil, in a bunch; put them +into a saucepan of boiling water, and let them boil about a minute; +take them out, squeeze the water from them, chop them very fine, and add +a clove of garlic and two large onions minced very fine. Put the whole +into a stewpan, with half a pint of broth, some pepper, and salt; boil +it up, and add a spoonful of vinegar. + + +_Relishing Sauce._ + +Put a wine glass of good stock jelly, made into broth, into a stewpan, +half a spoonful of the best white wine vinegar, a little salt, a few +whole peppercorns, and a bit of butter, the size of a walnut, mixed up +with a little flour in balls, some tarragon, chervil, pimpernel, thyme, +and shalot, with garden cresses; boil these herbs in water, having cut +them very small; put them into the sauce, and thicken it to a thin +creamy consistency over the fire. This sauce is good with any thing, +fish, flesh, or fowl. + + +_Sauce a-la-Remoulade._ No. 1. + +Take two large spoonfuls of capers cut fine, as much parsley, two +anchovies, washed and boned, two cloves of garlic, and a little shalot; +cut them separately, and then mix them together; put a little rich gravy +into a stewpan, with two spoonfuls of oil, one of mustard, and the juice +of a large lemon. Make it quite hot, and put in your other ingredients, +with salt, pepper, and the leaves of a few sweet-herbs, picked from +their stalks. Stir it well together, and let it be four minutes over a +brisk fire. + + +_Sauce a-la-Remoulade._ No. 2. + +Put into a stewpan a shalot, parsley, scallions, a little bit of garlic, +two anchovies, some capers, the whole shred very fine. Dilute it with a +little mustard, oil, and vinegar, and two table-spoonfuls of good +cullis. + + +_Sauce a-la-Remoulade._ No. 3.--_For cold Chicken, or Lobster Salad._ + +Two yolks of eggs boiled hard must be bruised very fine, with a +tea-spoonful of cold water; add a tea-spoonful of mustard, and two +table-spoonfuls of salad oil. When these are well mixed, add a +tea-spoonful of chopped parsley, one clove of shalot, and a little +tarragon; these must be chopped very fine, and well mixed; then add +three table-spoonfuls of vinegar and one of cream. The chicken or +lobster should be cut in small thick pieces (not sliced) and placed, +with small quarters of lettuces and hard eggs quartered, alternately, so +as to fill the dish in a varied form. The sauce is then poured over it. + + +_Rice Sauce._ + +Steep a quarter of a pound of rice in a pint of milk, with onion, +pepper, &c. When the rice is boiled quite tender, take out the spice, +rub it through a sieve, and add to it a little milk or cream. This is a +very delicate white sauce. + + +_Richmond Sauce, for boiled Chicken._ + +Half a pint of cream, the liver of the chicken, a little parsley, an +anchovy, some caper liquor, the yolks of two hard-boiled eggs, a little +pepper, salt, nutmeg, and juice of lemon, with a piece of butter, about +the size of a walnut, to thicken it. Send it up hot, with the chicken. + + +_Sauce for any kind of roasted Meat._ + +While the mutton, beef, hare, or turkey, is roasting, put a plate under +it, with a little good broth, three spoonfuls of red wine, a slice of +onion, a little grated cheese, an anchovy, washed and minced, and a bit +of butter; let the meat drop into it. When it is taken up, put the sauce +into a pan that has been rubbed with onion; give it a boil up; strain it +through a sieve, and serve it up under your roast, or in a boat. + + +_Sauce Robert._ + +Melt an ounce of butter, and put to it half an ounce of onion, mixed +fine; turn it with a wooden spoon till it takes a light brown colour; +stir into it a table-spoonful of mushroom ketchup, and the same quantity +of port wine. Add half a pint of broth, a quarter of a tea-spoonful of +pepper, and the same of salt; give them a boil; add a tea-spoonful of +mustard, the juice of half a lemon, and one or two tea-spoonfuls of +vinegar or tarragon. + + +_Another._ + +Cut a few large onions and some fat bacon into square pieces; put these +together into a saucepan over a fire, and shake them well to prevent +their burning. When brown, put in some good veal gravy, with a little +pepper and salt; let them stew gently till the onions are tender; then +add a little salt, vinegar, and mustard, and serve up. + + +_Sauce for Salad._ + +The yolk of one egg, one tea-spoonful of mustard, one tea-spoonful of +tarragon vinegar, three table-spoonfuls of oil, one table-spoonful of +common vinegar, chives, according to taste. + + +_Shalot Sauce, for boiled Mutton._ + +Mince four shalots fine, put them into a stewpan, with about half a pint +of the liquor in which the mutton is boiled; put in a table-spoonful of +vinegar, a quarter of a tea-spoonful of pepper, a little salt, a bit of +butter, of the size of a walnut, rolled in flour; shake them together, +and boil. + + +_Spanish Sauce._ + +Put a cullis (that is always the stock or meat jelly,) in good quantity +into a stewpan, with a glass of white wine, the same quantity of fresh +made broth, a bunch of parsley, and shalots, one clove of garlic, half a +laurel leaf, parsley, scallions, onions, any other root you please for +the sake of flavour, such as celery or carrots. Boil it two hours over a +slow fire, take the fat off, and strain it through a sieve; and then add +salt, large pepper, and the least sprinkle of sugar. + +This is very good with beef, mutton, and many sorts of game, venison and +hare in particular; for which substitute a glass of red wine instead of +white. + + +_Sauce for Steaks._ + +A glass of small beer, two anchovies, a little thyme, parsley, an onion, +some savory, nutmeg, and lemon-peel; cut all these together, and, when +the steaks are ready, pour the fat out of the pan, and put in the small +beer, with the other ingredients and a piece of butter rolled in flour: +let it simmer, and strain it over the steaks. + + +_Sultana Sauce._ + +Put a pint of cullis into a stewpan with a glass of white wine, two +slices of peeled lemons, two cloves, a clove of garlic, half a +laurel-leaf, parsley, scallions, onions, and turnip. Boil it an hour and +a half over a slow fire, reducing it to a creamy consistency; strain it +very carefully through a sieve, and then add a little salt, the yolk of +an egg boiled hard and chopped, and a little boiled parsley shred fine. + +This sauce is very good with poultry. + + +_Tomata Ketchup._ + +Take a quart of tomata pulp and juice, three ounces of salt, one ounce +of garlic pounded, half an ounce of powdered ginger, and a quarter of an +ounce of cloves; add two ounces of anchovies or a wine-glassful of the +essence, as sold in the shops. Boil all in a tin saucepan half an hour; +strain it through a fine hair sieve. To the strained liquor add a +quarter of a pint of vinegar, half a pint of white wine, half a quarter +of an ounce of mace, which is to be pounded, and a tea-spoonful of +cayenne pepper. Let the whole simmer together over a gentle fire twenty +minutes; then strain it through fine lawn or muslin. When cold bottle it +up, and be careful to keep it close corked. It is fit for use +immediately. + +The best way to obtain the pulp and juice free from the skin and seeds +is to rub it through a hair sieve. + + +_Tomata Sauce._ No. 1. + +Roast the tomatas before the fire till they are very tender; save all +the liquor that runs from them while roasting; then with a spoon gently +scoop out the pulp from the skins; avoid touching them with your +fingers: add to the pulp a small quantity of shred ginger, and a few +young onions cut very small. Salt it well, and mix the whole together +with vinegar, or the best common wine. Put it into pint bottles, as it +keeps best with only a bladder tied over. + +This is to mix with all other sauces in the small cruet for fish. + + +_Tomata Sauce._ No. 2. + +Take twelve or fifteen tomatas, ripe and red; cut them in half, and +squeeze out all the water and seeds; add capsicums, and two or three +table-spoonfuls of beef gravy; set them on a slow fire or stove, for an +hour, till melted; rub them through a tamis into a clean stewpan, with a +little white pepper and salt; then simmer for a few minutes. The French +cooks add a little tarragon vinegar, or a shalot. + + +_Tomata Sauce._ No. 3. + +When the fruit is ripe, bake it tender, skin, and rub the pulp through a +sieve. To every pound of pulp add a quart of chili vinegar, one ounce of +garlic, one of shalots, both sliced, half an ounce of salt, a little +cayenne pepper, and the juice of three lemons. Boil all together for +twenty minutes. + + +_Savoury Jelly for a Turkey._ + +Spread some slices of veal and ham in the bottom of a stewpan, with a +carrot and turnip, and two or three onions. Stew upon a slow fire till +the liquor is of as deep a brown as you wish. Add pepper, mace, a very +little isinglass, and salt to your taste. Boil ten minutes; strain +through a French strainer; skim off all the fat; put in the whites of +three eggs, and pass all through a strainer till it is quite clear. + + +_Sauce for Turkey or Chicken._ + +Boil a spoonful of the best mace very tender, and also the liver of the +turkey, but not too much, which would make it hard; pound the mace with +a few drops of the liquor to a very fine pulp; then pound the liver, and +put about half of it to the mace, with pepper, salt, and the yolk of an +egg, boiled hard, and then dissolved; to this add by degrees the liquor +that drains from the turkey, or some other good gravy. Put these liquors +to the pulp, and boil them some time; then take half a pint of oysters +and boil them but a little, and lastly, put in white wine, and butter +wrapped in a little flour. Let it boil but a little, lest the wine make +the oysters hard; and just at last scald four spoonfuls of good cream, +and add, with a little lemon-juice, or pickled mushrooms will do better. + + +_Sauce for boiled Turkey or Fowl._ + +Take an anchovy, boil it in a quarter of a pint of water; put to it a +blade of mace and some peppercorns; strain it off; then put to it two +spoonfuls of cream, with butter and flour. + + +_Venison Sauce._ + +Take vinegar, water, and claret, of each a glassful, an onion stuck with +cloves, salt, anchovies, pepper and cloves, of each a spoonful; boil all +these together, and strain through a sieve. + + +_Sweet Venison Sauce._ + +Take a small stick of cinnamon, and boil it in half a pint of claret; +then add as much finely grated bread-crumbs as will make a thick pap; +and, after it has boiled thoroughly, sweeten it with the powder of the +best sugar. + + +_Walnut Ketchup._ No. 1. + +Take walnuts when they are fit to pickle, beat them in a mortar, press +out the juice through a piece of cloth, let it stand one night, then +pour the liquor from the sediment, and to every pint put one pound of +anchovies; let them boil together till the anchovies are dissolved; then +skim, and to every pint of liquor add an eighth of an ounce of mace, the +same of cloves and Jamaica pepper, half a pint of common vinegar, half a +pound of shalots, with a few heads of garlic, and a little cayenne. Boil +all together till the shalots are tender, and when cold bottle up for +use. + +A spoonful of this ketchup put into good melted butter makes an +excellent fish-sauce; it is equally fine in gravy for ducks or +beef-steaks. + + +_Walnut Ketchup._ No. 2. + +Take half a bushel of green walnuts, before the shell is formed, and +grind them in a crab-mill, or beat them in a marble mortar. Squeeze out +the juice, through a coarse cloth, wringing the cloth well to get out +all the juice, and to every gallon put a quart of wine, a quarter of a +pound of anchovies, the same quantity of bay salt, one ounce of +allspice, half an ounce of cloves, two ounces of long pepper, half an +ounce of mace, a little ginger, and horseradish, cut in slices. Boil all +together till reduced to half the quantity; pour it into a pan, when +cold, and bottle it. Cork it tight, and it will be fit for use in three +months. + +If you have any pickle left in the jar after the walnuts are used, put +to every gallon two heads of garlic, a quart of red wine, and of cloves, +mace, long, black, and Jamaica pepper, one ounce each; boil them all +together till reduced to half the quantity; pour the liquor into a pan; +bottle it the next day for use, and cork it tight. + + +_Walnut Ketchup._ No. 3. + +Pound one hundred walnuts very fine, put them in a glazed pan with a +quart of vinegar; stir them daily for ten days; squeeze them very dry +through a coarse cloth. Boil the liquor, and skim it as long as any +thing will rise; then add spice, ginger, anchovies instead of salt, and +boil it up for use. + + +_Walnut Ketchup._ No. 4. + +Take one hundred walnuts, picked in dry weather, and bruise them well in +a mortar. Squeeze out the juice; add a large handful of salt; boil and +skim it well; then put into the juice an equal quantity of white wine +vinegar, or the vinegar in which pickled walnuts have been steeped, a +little red wine, anchovies unwashed, four or five cloves of garlic, as +many blades of mace, two dozen cloves, and a little whole pepper. Boil +it six or seven minutes, and when cold bottle it. If higher spiced the +better. + + +_Walnut Ketchup._ No. 5. + +Pound your walnuts; strew some salt upon them, and let them stand a day +or two; strain them; to every pint of juice put half a pound of +anchovies, and boil them in it till they are dissolved. Then strain the +liquor, and to every pint add two drachms of mace, the same quantity of +cloves, some black pepper, one ounce of dried shalots, and a little +horseradish. + + +_White Sauce._ + +Put some good veal or fowl cullis into a stewpan, with a piece of crumb +of bread, about the size of a tea-cup, a bunch of parsley, thyme, +scallions, a clove of garlic, a handful of butter, mushrooms, and a +glass of white wine: let the whole boil till half the quantity is +consumed. Strain it through a coarse sieve, keeping the vegetables +apart; then add to it the yolks of three eggs beaten up in three +table-spoonfuls of cream, and thicken it over the fire, taking care to +keep it continually stirred lest the eggs should curdle. You may either +add your vegetables or not. This sauce may be used with all sorts of +meat or fish that are done white. + + +_Another._ + +Take some cream, a very little shalot, and a little salt; when warmed +upon the fire add a piece of butter rolled in flour; stir it gently one +way, and make it the consistency of cream. This sauce is excellent for +celery, chickens, veal, &c. + + +_White Wine sweet Sauce._ + +Break a stick of cinnamon, and set it over the fire in a saucepan, with +enough water to cover it; boil it up two or three times; add a quarter +of a pint of wine and about two spoonfuls of powdered sugar, and break +in two bay-leaves; boil all these together; strain off the liquor +through a sieve; put it in a sauceboat or terrine, and serve up. + + + + +CONFECTIONARY. + + +_Almacks._ + +Take plums, or apricots, baking pears, and apples, of each a pound; +slice the pears and apples, and open the plums; put them in layers in an +earthen mug, and set it in a slow oven. When the fruit is soft, squeeze +it through a colander; add a pound of sugar; place it on the fire, and +let it simmer, till it will leave the pan clear. Then put it into an +earthen mould to cut out for use, or drop it on a plate, and let it +stand till it is so dry that paper will not stick to it, then put it by +for use. You must stir it all the time it is on the fire, or it will +burn. + + +_Almond Butter._ + +Put half a pound of blanched almonds, finely beaten, into a quart of +cream and a pint of milk mixed well together. Strain off the almonds, +and set the cream over the fire to boil. Take the yolks of twelve eggs +and three whites well beaten; let it remain over the fire; keep stirring +till it begins to curdle. Put it into a cloth strainer and tie it up, +letting it stand till the thin has drained off. When cold, break it with +a spoon, and sweeten with sifted sugar. + + +_Almond Cheesecakes._ + +Take a quarter of a pound of Jordan almonds and twelve or fourteen +apricot or peach kernels; blanch them all in cold water, and beat them +very fine with rose-water and a little sack. Add a quarter of a pound of +fine powder sugar, by degrees, and beat them very light: then put a +quarter of a pound of the best butter just melted, with two or three +spoonfuls of sweet thick cream; beat them well again. Then, add four +eggs, leaving out the whites, beaten as light as possible. When you have +just done beating, put a little grated nutmeg. Bake them in a nice +short crust; and, when they are just going into the oven, grate over +them a little fine sugar. + + +_Almond Cream._ + +Beat half a pound of fine almonds, blanched in cold water, very fine, +with orange-flower water. Take a quart of cream boiled, cooled, and +sweetened; put the almonds into it by degrees, and when they are well +mixed strain it through canvass, squeezing it very well. Then stir it +over the fire until it thickens; if you like it richly perfumed, add one +grain of ambergris, and if you wish to give it the ratafia flavour, beat +some apricot kernels with it. + + +_Unboiled Almond Cream._ + +Take half a pound of almonds; blanch them, and cut out all their spots: +then beat them very fine, in a clean stone or wooden mortar, with a +little rose-water, and mix them with one quart of sweet cream. Strain +them as long as you can get any out. Take as much fine sugar as will +sweeten it, a nutmeg cut into quarters, some large mace, three spoonfuls +of orange-flower water, as much rose-water, with musk or ambergris +dissolved in it; put all these things into a glass churn; shake them +continually up and down till the mass is as thick as butter; before it +is broken, pour it all into a clean dish; take out the nutmeg and the +mace; when it is settled smooth, scatter some comfits or scrape some +hard sugar upon it. + + +_Almond Paste, for Shapes, &c._ + +Blanch half a pound of almonds in cold water; let them lie twenty-four +hours in cold water, then beat them in a mortar, till they are very +fine, adding the whites of eggs as you beat them. Put them in a stewpan +over a stove fire, with half a pound of double-refined sugar, pounded +and sifted through a lawn sieve; stir it while over the fire, till it +becomes a little stiff; then take it out, and put it between two plates, +till it is cold. Put it in a pan, and keep it for use. It will keep a +great while in a cool place. When you use it, pound it a little in a +mortar, or mould it in your hands; then roll it out thin in whatever +shape you choose, or make it up into walnuts or other moulds; press it +down close that it may receive the impression of the nut, &c., and with +a pin take it out of the mould and turn it out upon copper sheets, and +so proceed till you have a sufficient quantity. The mould should be +lightly touched with oil. Bake them of a light brown; fill them with +sweetmeats, &c. and such as should be closed, as nuts, &c. cement +together with isinglass boiled down to a proper consistence. + + +_Almond Puffs._ + +Take one pound of fine sugar, and put water to it to make a wet candy: +boil it till pretty thick; then put in a pound of beaten almonds, and +mix them together, still keeping it stirred over a slow fire, but it +must not boil, till it is as dry as paste. Then beat it a little in a +mortar; put in the peel of a lemon grated, and a pound of sifted sugar; +rub them well together, and wet this with the froth of whites of eggs. + + +_Another way._ + +Blanch and beat fine two ounces of sweet almonds, with orange-flower +water, or brandy; beat the whites of three eggs to a very high froth, +and then strew in a little sifted sugar till it is as stiff as paste. +Lay it in cakes, and bake it on paper in a cool oven. + + +_Angelica, to candy._ + +Take the youngest shoots; scrape and boil them in water till tender, and +put them on a cloth to drain. Make a very strong syrup of sugar; put in +the angelica while the syrup is hot, but not boiling. Set it in a tin +before the fire, or in the sun, for three or four days, to dry. + + +_Apples, to do._ + +Scoop as many apples as you choose to do; dip them several times in +syrup, and fill them with preserved raspberries or apricots; then roll +them in paste, and when baked put on them either a white iceing, or with +the white of an egg rub them over; sift on sugar, and glaze them with a +hot salamander. + + +_Pippins, to candy._ + +Take fine large pippins; pare and core them whole into an earthen +platter: strew over them fine sugar; and sprinkle on the sugar a little +rose-water. Bake them in an oven as hot as for manchet, and stop it up +close. Let them remain there half an hour; then take them out of the +dish, and lay them on the bottom of a sieve; leave them three or four +days, till quite dry, when they will look clear as amber, and be finely +candied. + + +_Pippins, to dry._ + +Take two pounds of fine sugar and a pint of water; let it boil up and +skim it; put in sixteen quarters of Kentish pippins pared and cored, and +let them boil fast till they are very clear. Put in a pint of jelly of +pippins, and boil it till it jellies; then put in the juice of a lemon; +just let it boil up, and put them in bottles. You may put in the rind of +an orange, first boiled in water, then cut in long thin pieces, and put +it into the sugar at the same time with the pippins. + + +_Apples, to preserve green._ + +Take green apples the size of a walnut, codlings are the best, with the +stalks on; put them into spring water with vine leaves in a preserving +pan, and cover them close; set them on a slow fire. When they are soft, +take off the skins, and put them with vine leaves in the same water as +before, and when quite cold put them over the fire till they are quite +green. Then put them into a dish without liquor; sift loaf sugar over +them while they are hot; when dry, they make a good syrup. + + +_Golden Pippins, to preserve._ + +Into a pint of clear spring water put a pound of double-refined sugar, +and set it on the fire. Neatly pare and take out the stalks and eyes of +a pound of pippins; put them into the sugar and water; cover them close, +and boil them as fast as you can for half a quarter of an hour. Take +them off a little to cool; set them on again to boil as fast and as long +as they did before. Do this three or four times till they are very +clear; then cover them close. + + +_Crabs, to preserve._ + +Gently scald them two or three times in a thin syrup; when they have +lain a fortnight, the syrup must be made rich enough to keep, and the +crabs scalded in it. + + +_Siberian Crabs, to preserve (transparent.)_ + +Take out the core and blossom with a bodkin; make a syrup with half +their weight of sugar; put in the apples, and keep them under the syrup +with a spoon, and they will be done in ten minutes over a slow fire. +When cold, tie them down with brandy paper. + + +_Another way._ + +To each pound of fruit add an equal quantity of sugar, which clarify +with as little water as possible, and skim it thoroughly; then put in +the fruit, and boil it gently till it begins to break. Take out the +apples, boil the syrup again till it grows thick, and then pour it over +them. They are not to be pared; and half the stalk left on. + + +_Golden Pippins, to stew._ + +Cut the finest pippins, and pare them as thin as you can. As you do +them, throw them into cold water to preserve their colour. Make a +middling thick syrup, of about half a pound of sugar to a pint of +water, and when it boils up skim it, and throw in the pippins with a bit +of lemon-peel. Keep up a brisk fire; throw the syrup over the apples as +they boil, to make them look clear. When they are done, add lemon-juice +to your taste; and when you can run a straw through them they are done +enough. Put them, without the syrup, into a bowl; cover them close, and +boil the syrup till you think it sufficiently thick: then take it off, +and throw it hot upon the pippins, keeping them always under it. + + +_Apple Cheese._ + +Seven pounds of apples cored, one pound and three quarters of sugar, the +juice and peel of two lemons; boil these in a stewpan till quite a thick +jelly. Bake the apple till soft; break it as smooth as possible; put it +into pots, and tie down close. + + +_Conserve of Apples._ + +Take as many golden rennets as will fill the dish that is to go to +table; pick them of a size; pare them, and take out the cores at the +bottom, that they may appear whole at the top. With the cores and about +half a glass of water make a syrup; when it is half done, put in your +apples, and let them stew till they are done. Be careful not to break +them; place them in your dish; that your syrup may be fine, add the +white of an egg well beaten; skim it, and it will be clarified. Squeeze +into it the juice of a lemon, with the peel cut in small shreds. This +should boil a minute; then throw over the syrup, which should be quite a +jelly. + + +_Apple Demandon._ + +The whites of seven or eight very fresh eggs, put into a flat dish, with +a very little finely sifted sugar, and beaten to a very thick froth. It +will require to be beaten full half an hour before it becomes of a +sufficient substance. It is then to be put over the apple and custard, +and piled up to some height; after which place it in a very quick oven, +and let it remain till it becomes partially of a light brown colour. + +It should be done immediately before it is sent up to table. + + +_Apple Fraise._ + +Pare six large apples, take out the cores, cut them in slices, and fry +them on both sides with butter; put them on a sieve to drain; mix half a +pint of milk and two eggs, with flour, to batter, not too stiff; put in +a little lemon-peel, shred very fine, and a little beaten cinnamon. Put +some butter into a frying-pan, and make it hot; put in half the batter, +and lay the apples on it; let it fry a little to set it; then put the +remaining batter over it; fry it on one side; then turn it, and fry the +other brown: put it into a dish; strew powder-sugar over it, and squeeze +on it the juice of a Seville orange. + + +_Apple Fritters._ + +Pare six large apples and cut out the cores; cut them in slices as thick +as a half-crown piece. Mix half a pint of cream and two eggs with flour +into a stiff batter, put in a glass of wine or brandy, a little +lemon-peel, shred very fine, two ounces of powder-sugar: mix it well up, +and then put in the apples. Have a pan of hog's lard boiling hot; put in +every slice singly as fast as you can, and fry them quick, of a fine +gold colour on both sides; then take them out, and put them on a sieve +to drain; lay them on a dish, and sprinkle them with sugar. For fritters +be careful that the fat in which you fry them is quite sweet and clean. + + +_Apple Jelly._ No. 1. + +Pare and slice pippins, or sharp apples, into a stewpan, with just as +much water as will cover them; boil them as fast as possible till half +the liquid is wasted; then strain them through a jelly-bag, and to every +pint of juice put three quarters of a pound of sugar. Boil it again till +it becomes jelly; put lemon-juice and lemon-peel to the palate. Some +threads of lemon-peel should remain in the jelly. + + +_Apple Jelly._ No. 2. + +Take about a half sieve of john apples, or golden pippins; pare them, +and put them in a clean bright copper pan; add as much river water as +will cover them; set them over a charcoal fire, turning them now and +then, till they are boiled tender. Put a hair-sieve over a pan, and +throw them on to drain; then put the apples in a large pan or mortar, +and beat them into pulp. Put them back into the copper pan, adding about +half the water that came from them; then set them on the fire, and stir +them till they boil two or three minutes. Strain them into a flannel +jelly-bag; it should run out quite slowly, and be thick like syrup; you +should allow it six or eight hours to run or drop. Then measure the +jelly into a bright copper pan, and to each pint add one pound of +treble-refined sugar; put it on a slow fire till the sugar is melted; +then let the fire be made up, that it may boil; keep skimming it +constantly. When you hold up the skimmer near the window, or in the +cool, and you perceive it hangs about half an inch, with a drop at the +end, then add the juice of half a lemon, if a small quantity. Take it +off the fire, and pour it into gallipots. + +The apples that are supposed to have the most jelly in them in this +country are the john apple. The best time to make the jelly is the +autumn; the riper they get, the less jelly. If the flannel bag is quite +new, it should be washed in several clean warm waters, without soap. The +jelly, if well made, should appear like clear water, about the substance +of currant-jelly. + + +_Apple Jelly._ No. 3. + +Take apples, of a light green, without any spot or redness, and rather +sour; cut them in quarters, taking out the cores, and put them into a +quart of water; let them boil to a pulp, and strain it through a +hair-sieve, or jelly-bag. To a pint of liquor take a pound of +double-refined sugar; wet your sugar, and boil it to a thick syrup, with +the white and shell of an egg: then strain your syrup, and put your +liquor to it. Let it boil again, and, as it boils, put in the juice of a +lemon and the peel, pared extremely thin, and cut as fine as threads; +when it jellies, which you may know by taking up some in your spoon, put +it in moulds; when cold, turn it out into your dish; it should be so +transparent as to let you see all the flowers of your china dish through +it, and quite white. + + +_Crab Jam or Jelly._ + +Pare and core the crabs; to fifteen pounds of crabs take ten pounds of +sugar, moistened with a little water; boil them well, skimming the top. +When boiled tender, and broke to the consistency of jam, pour it into +your pans, and let it stand twenty-four hours. It is better the second +year than the first. The crabs should be ripe. + + +_Pippin or Codling-Jelly._ + +Slice a pound of pippins or codlings into a pint of clear spring water; +let them boil till the water has extracted all the flavour of the fruit; +strain it out, and to a pint of this liquor take a pound of +double-refined sugar, boiled to sugar again; then put in your codling +liquor; boil it a little together as fast as you can. Put in your golden +pippins; boil them up fast for a little while; just before the last +boiling, squeeze in the juice of a lemon; boil it up quick once more, +taking care the apples do not lose their colour; cut them, and put them +in glasses with the jelly. It makes a very pretty middle or corner dish. + + +_Apples and Pears, to dry._ + +Take Kirton pippins or royal russets, golden pippins or nonpareils; +finely pare and quarter the russets, and pare and take out the core +also of the smaller apples. Take the clean tops of wicker baskets or +hampers, and put the apples on the wickers in a cool oven. Let them +remain in till the oven is quite cold: then they must be turned as you +find necessary, and the cool oven repeated till they are properly dry. +They must stand some time before they are baked, and kept carefully from +the damp air. The richer the pears the better; but they must not be +over-ripe. + + +_Apricots in Brandy._ + +The apricots must be gathered before they are quite ripe, and, as the +fruit is usually riper on one side than the other, you must prick the +unripe side with the point of a penknife, or a very large needle. Put +them into cold water, and give them a great deal of room in the +preserving-pan; and proceed in the same manner as directed for peaches. +If they are not well coloured, it is owing to an improper choice of the +fruit, being too ripe or too high coloured, provided the brandy be of +the right sort. + + +_Apricot Chips._ + +Cut apricots when ripe in small thin pieces; take double-refined sugar, +pounded very small and sifted through a fine sieve, and strew a little +at the bottom of a silver basin; then put in your chips, and more of +your sugar. Set them over a chaffing-dish of coals, shaking your basin, +lest the chips should stick to the bottom, till you put in your sugar. +When your sugar is all candied, lay them on glass plates; put them in a +stove, and turn them out. + + +_Apricot Burnt Cream._ + +Boil a pint of cream with some bitter almonds pounded, and strain it +off. When the cream is cold, add to it the yolks of four eggs, with half +a spoonful of flour, well mixed together; set it over the fire; keep +stirring it till it is thick. Add to it a little apricot jam; put it in +your dish; sift powdered sugar over it, and brown it with your +salamander. + + +_Apricots, to dry._ + +Pare and stone a pound of apricots, and put to them three quarters of a +pound of double-refined sugar, strewing some of the sugar over the +apricots as you pare them, that they may not lose colour. When they are +all pared put the remainder of the sugar on them; let them stand all +night, and in the morning boil them on a quick fire till they are clear. +Then let them stand till next day covered with a sheet of white paper. +Set them on a gentle fire till scalding hot; let them stand three days +in the syrup; lay them out on stone plates; put them into a stove, and +turn them every day till they are dry. + + +_Apricot Jam._ + +Take two pounds of apricot paste in pulp and a pint of strong codling +liquor; boil them very fast together till the liquor is almost wasted; +then put to it one pound and a half of fine sugar pounded; boil it very +fast till it jellies; put it into pots, and it will make clear cakes in +the winter. + + +_Apricot and Plum Jam._ + +Stone the fruit; set them over the fire with half a pint of water; when +scalded, rub them through a sieve, and to every pound of pulp put a +pound of sifted loaf-sugar. Set it over a brisk fire in a +preserving-pan; when it boils, skim it well, and throw in the kernels of +the apricots and half an ounce of bitter almonds blanched; boil it +together fast for a quarter of an hour, stirring it all the time. + + +_Apricot Paste._ + +Take ripe apricots, pare, stone, and quarter them, and put them into a +skillet, setting them on embers, and stirring them till all the pieces +are dissolved. Then take three quarters of their weight in fine sugar, +and boil it to a candy; put in the apricots, and stir it a little on the +fire; then turn it out into glasses. Set it in a warm stove; when it is +dry on one side, turn the other. You may take apricots not fully ripe, +and coddle them, and that will do also. + + +_Another._ + +Pare and stone your apricots; to one pound of fruit put one pound of +fine sugar, and boil all together till they break. Then to five pounds +of paste put three pounds of codling jelly, and make a candy of three +pounds of fine sugar. Put it in all together; just scald it, and put it +in little pots to dry quickly. Turn it out to dry on plates or glasses. + + +_Apricots, to preserve._ + +Stone and pare four dozen of large apricots, and cover them with three +pounds of fine sugar finely beaten; put in some of the sugar as you pare +them. Let them stand at least six or seven hours; then boil them on a +slow fire till they are clear and tender. If any of them are clear +before the rest, take them out and put them in again. When the rest are +ready, let them stand closely covered with paper till next day. Then +make very strong codling jelly: to two pounds of jelly add two pounds of +sugar, which boil till they jelly; and while boiling make your apricots +scalding hot; put the jelly to the apricots, and boil them, but not too +fast. When the apricots rise in the jelly and jelly well, put them in +pots or glasses, and cover closely with brandy paper. + + +_Another way._ + +Cut in half, and break in pieces, ripe apricots; put them in a +preserving pan, simmer for a few minutes, and pass through a fine hair +sieve: no water to be used. Add three quarters of a pound of white +powdered sugar to a pound of fruit; put in the kernels; mix all +together, and boil for twenty minutes: well skim when it begins to boil. +Put it into pots; when cold, cover close with paper dipped in brandy, +and tie down with an outer cover of paper. + + +_Apricots, to preserve whole._ + +Gather the fruit before it is too ripe, and to one pound put three +quarters of a pound of fine sugar. Stone and pare the apricots as you +put them into the pan; lay sugar under and over them, and let them stand +till next day. Set them on a quick fire, and let them just boil; skim +well; cover them till cold, or till the following day; give them another +boil; put them in pots, and strew a little sugar over them while +coddling, to make them keep their colour. + + +_Apricots, to preserve in Jelly._ + +To a pound of apricots, before they are stoned and pared, weigh a pound +and a quarter of the best pounded sugar. Stone and pare the fruit, and, +as you pare, sprinkle some sugar under and over them. When the sugar is +pretty well melted, set them on the fire and boil them. Keep out some +sugar to strew on them in the boiling, which assists to clear them. Skim +very clear, and turn the fruit with a ladle or a feather. When clear and +tender, put them in glasses; add to the syrup a quarter of a pint of +strong pippin liquor, and nearly the weight of it in sugar; let it boil +awhile, and put it to the apricots. The fire should be brisk, as the +sooner any sweetmeat is done the clearer and better it will be. Let the +liquor run through a jelly-bag, that it may clear before you put the +syrup to it, or the syrup of the apricots to boil. + + +_French Bances._ + +Take half a pint of water, a bit of lemon-peel, a piece of butter the +size of a walnut, and a little orange-flower water; boil them gently +three or four minutes; take out the lemon-peel, and add to it by degrees +half a pint of flour: keep it boiling and stirring until it is a stiff +paste; then take it off the fire, and put in six eggs, well beaten, +leaving out three whites. Beat all very well for at least half an hour, +till it is a stiff light paste; then take two pounds of hog's-lard; put +it in a stewpan; give it a boil up, and, if the bances are of a right +lightness, fry them; keep stirring them all the time till they are of a +proper brown. A large dish will take six or seven minutes boiling. When +done, put them in a dish to drain; keep them by the fire; strew sugar +over them; and, when you are going to fry them, drop them through the +handle of a key. + + +_Barberries, to preserve._ + +Tie up the finest maiden barberries in bunches; to one pound of them put +two pounds and a quarter of sugar; boil the sugar to a thick syrup, and +when thick enough stir it till it is almost cold. Put in the barberries; +set them on the fire, and keep them as much under the syrup as you can, +shaking the pan frequently. Let them just simmer till the syrup is hot +through, but not boiling, which would wrinkle them. Take them out of the +syrup, and let them drain on a lawn sieve; put the syrup again into the +pot, and boil it till it is thick. When half cold put in the barberries, +and let them stand all night in the preserving-pan. If the syrup has +become too thin, take out the fruit and boil it again, letting it stand +all night: then put it into pots, and cover it with brandy paper. + + +_Biscuits._ + +Take one pound of loaf sugar, finely beaten and sifted; then take eight +eggs, whites and all; beat them in a wooden bowl for an hour; then take +a quarter of a pound of blanched almonds, beat them very small with some +rose-water; put them into the bowl, and beat them for an hour longer; +then shake in five ounces of fine flour and a spoonful of coriander +seed, and one of caraways. Beat them half an hour; butter your plates, +and bake them. + + +_Another way._ + +Take one pound of flour; mix it stiff with water; then roll it very +thin; cut out the biscuits with cutters, and bake them. + + +_Dutch Biscuits._ + +Take the whites of six eggs in fine sugar, and the whites of four in +flour; then beat your eggs with the sugar and flour well with a whisk: +butter your pans, and only half fill them; strew them over with sugar +before you put them in the oven; grate lemon-peel over them. + + +_Ginger Biscuits._ + +One pound of flour, half a pound of butter, half a pound of loaf sugar, +rather more than one ounce of ginger powdered, all well mixed together. +Let it stand before the fire for half an hour; roll it into thin paste, +and cut out with a coffee-cup or wine-glass: bake it for a few minutes. + + +_Lemon Biscuits._ + +Blanch half a pound of sweet almonds in cold water; beat them with the +whites of six eggs, first whipped up to a froth; put in a little at a +time as they rise; the almonds must be very fine. Then add one pound of +double-refined sugar, beaten and sifted; put in, by degrees, four ounces +of fine flour, dried well and cold again; the yolks of six eggs well +beaten; the peels of two large lemons finely grated: beat these all +together about half an hour; put them in tin pans; sift on a little +sugar. The oven must be pretty quick, though you keep the door open +while you bake them. + + +_Another way._ + +Take three pounds of fine sugar, and wet it with a spoonful and a half +of gum-dragon, and put in the juice of lemons, but make the mass as +stiff as you can: mix it well, and beat it up with white of eggs. When +beaten very light, put in two grains of musk and a great deal of grated +lemon; drop the paste into round papers, and bake it. + + +_Ratafia Biscuits._ + +Blanch two ounces of bitter almonds in cold water, and beat them +extremely fine with orange-flower water and rose-water. Put in by +degrees the whites of five eggs, first beaten to a light froth. Beat it +extremely well; then mix it up with fine sifted sugar to a light paste, +and lay the biscuits on tin plates with wafer paper. Make the paste so +light that you may take it up with a spoon. Lay it in cakes, and bake +them in a rather brisk oven. If you make them with sweet almonds only, +they are almond puffs or cakes. + + +_Table Biscuits._ + +Flour, milk, and sugar, well mixed together. Shape the biscuits with the +top of a glass, and bake them on a tin. + +_Blancmange._ No. 1. + +To one pint of calves' foot or hartshorn jelly add four ounces of +almonds blanched and beaten very fine with rose and orange-flower water; +let half an ounce of the almonds be bitter, but apricot kernels are +better. Put the almonds and jelly, mixed by degrees, into a skillet, +with as much sugar as will sweeten it to your taste. Give it two or +three boils; then take it up and strain it into a bowl; add to it some +thick cream: give it a boil after the cream is in, and keep it stirred +while on the fire. When strained, put it into moulds. + + +_Blancmange._ No. 2. + +Boil three ounces of isinglass in a quart of water till it is reduced to +a pint; strain it through a sieve, and let it stand till cold. Take off +what has settled at the bottom: then take a pint of cream, two ounces of +almonds, and a few bitter ones; sweeten to your taste. Boil all together +over the fire, and pour it into your moulds. A laurel leaf improves it +greatly. + + +_Blancmange._ No. 3. + +Take an ounce of isinglass dissolved over the fire in a quarter of a +pint of water, strain it into a pint of new milk; boil it, and strain +again; sweeten to your taste. Add a spoonful of orange-flower water and +one of mountain. Stir it till it is nearly cold, and put it into moulds. +Beat a few bitter almonds in it. + + +_Blancmange._ No. 4. + +Into two quarts of milk put an ounce of isinglass, an ounce of sugar, +half the peel of a lemon, and a bit of cinnamon. Keep stirring till it +boils. + + +_Dutch Blancmange._ + +Steep an ounce of the best isinglass two hours in a pint of boiling +water. Take a pint of white wine, the yolks of eight eggs well beaten, +the juice of four lemons and one Seville orange, and the peel of one +lemon; mix them together, and sweeten to your taste. Set it on a clear +fire; keep it stirred till it boils, and then strain it off into moulds. + + +_Bread._ + +Forty pounds of flour, a handful of salt, one quart of yest, three +quarts of water; stir the whole together in the kneading trough. Strew +over it a little flour, and let it stand covered for one hour. Knead it +and make it into loaves, and let them stand a quarter of an hour to +rise, before you put them in the oven. + + +_Diet Bread, which keeps moist._ + +Three quarters of a pound of lump sugar, dissolved in a quarter of a +pint of water, half a pound of the best flour, seven eggs, taking away +the whites of two; mix the liquid sugar, when it has boiled, with the +eggs: beat them up together in a basin with a whisk; then add by degrees +the flour, beating all together for about ten minutes; put it into a +quick oven. An hour bakes it. + +Tin moulds are the best: the dimensions for this quantity are six inches +in length and four in depth. + + +_Potato Bread._ + +Boil a quantity of potatoes; drain them well, strew over them a small +quantity of salt, and let them remain in the vessel in which they were +boiled, closely covered, for an hour, which makes them mealy: then peel +and pound them as smooth as flour. Add eight pounds of potatoes to +twelve of wheaten flour; and make it into dough with yest, in the way +that bread is generally made. Let it stand three hours to rise. + + +_Rice Bread._ + +Boil a quarter of a pound of rice till it is quite soft; then put it on +the back of a sieve to drain. When cold, mix it with three quarters of a +pound of flour, a tea-cupful of milk, a proper quantity of yest, and +salt. Let it stand for three hours; then knead it very well, and roll it +up in about a handful of flour, so as to make the outside dry enough to +put into the oven. About an hour and a quarter will bake a loaf of this +size. When baked, it will produce one pound fourteen ounces of very good +bread; it is better when the loaves are not made larger than the +above-mentioned quantity will produce, but you may make any quantity by +allowing the same proportion for each loaf. This bread should not be cut +till it is two days old. + + +_Rye Bread._ + +Take one peck of wheaten flour, six pounds of rye flour, a little salt, +half a pint of good yest, and as much warm water as will make it into a +stiff dough. Let it stand three hours to rise before you put it into the +oven. A large loaf will take three hours to bake. + + +_Scotch short Bread._ + +Melt a pound of butter, pour it on two pounds of flour, half a +tea-cupful of yest, two ounces of caraway seeds, one ounce of Scotch +caraways; sweeten to your taste with lump sugar, then knead it well +together and roll it out, not too thin; cut in quarters and pinch it +round: prick it well with a fork. + + +_Buttered Loaves._ + +Take three quarts of new milk; put in as much runnet as will turn it; +whey the curds very clean; break them small with your hands; put in nine +yolks of eggs and one white, a handful of grated bread, half a handful +of flour, and a little salt. Mix these well together, working it well +with your hands; roll it into small loaves, and bake them in a quick +oven three quarters of an hour. Then take half a pound of butter, four +spoonfuls of clear water, half a nutmeg sliced very thin, and a little +sugar. Set it on a quick fire, stirring it quickly, and let it boil till +thick. When the loaves are baked, cut out the top and stir up the crumb +with a knife; then pour some of the butter into each of them, and cover +them up again. Strew a little sugar on them: before you set them in the +oven, beat the yolk of an egg and a little beer together, and with a +feather smear them over with it. + + +_Egg Loaf._ + +Soak crumb of bread in milk for three hours; strain it through a sieve; +then put in a little salt, some candied citron and lemon-peel cut small, +and sugar to your taste. Put to your paste the yolks only of six or +eight new-laid eggs, and beat it till the eggs are mixed. Whip the +whites of the eggs till they are frothed; add to the other ingredients, +and mix them well. Butter the pan or dish in which you bake your loaf. +When baked, turn it out into your dish, scrape some fine sugar upon it, +and glaze with a hot shovel. + + +_Buns._ No. 1. + +Two pounds of flour, a quarter of a pound of butter; rub the butter in +the flour like grated bread; set it to the fire to dry: put in one pound +of currants and a quarter of a pound of moist sugar, with a few caraway +seeds, and two spoonfuls of good yest; make the dough into small buns; +set them to rise half an hour: you may put two or three eggs in if you +like. + + +_Buns._ No. 2. + +One pound of fine flour, two pounds of currants, a few caraway seeds, a +quarter of a pound of moist sugar, a pint of new milk, and two +table-spoonfuls of yest; mix all well together in a stiff paste, and let +it stand half an hour to rise; then roll them out, and put them in your +tins; let them stand another half hour to rise before you bake them. The +above receipt answers equally well for a cake baked in a tin. + + +_Buns._ No. 3. + +Take flour, butter, and sugar, of each a quarter of a pound, four eggs, +and a few caraway seeds. This quantity will make two dozen. Bake them on +tins. + + +_Bath Buns._ + +Take a quarter of a pound of loaf sugar finely powdered, the same +quantity of butter, and nearly double of flour dried before the fire, a +walnut-shell full of caraway-seeds just bruised, and one egg. Work all +these up together into a paste, the thickness of half-a-crown, and cut +it with a tea-cup, flour a tin; lay the cakes upon it; take the white of +an egg well beat and frothed; lay it on them with a feather, and then +grate upon them a little fine sugar. + + +_Another way._ + +Take one pound of fine flour, dry it well by the fire, sift it, and rub +into it a pound of butter, the yolks of four eggs, the whites of two, +both beaten light, three spoonfuls of cream, and the like quantity of +white wine and ale yest. Let this sponge stand by the fire to rise; then +beat it up extremely well and light with your hand; grate in a nutmeg; +continue beating till it is ready for the oven; then add a pound of +rough caraway seeds, keeping a few out to strew on the top of the cakes +before they are put into the oven. + + +_Plain Buns._ + +Take three pounds of flour, six ounces of butter, six ounces of sugar +sifted fine, six eggs, both yolks and whites. Beat your eggs till they +will not slip off the spoon; melt the butter in a pint of new milk, with +which mix half a pint of good yest; strain it into the flour, and throw +in half an ounce of caraway seeds. Work the whole up very light; set it +before the fire to rise; then make it up into buns of the size of a +penny roll, handling them as little as possible. Twenty minutes will +bake them sufficiently. + + +_Butter, to make without churning._ + +Tie up cream in a fine napkin, and then in a coarse cloth, as you would +a pudding: bury it two feet under ground; leave it there for twelve +hours, and when you take it up it will be converted into butter. + + +_Black Butter._ + +To one quart of black gooseberries put one pint of red currants, picked +into an earthen jar. Stop it very close, and set it in a pot of cold +water over the fire to boil till the juice comes out. Then strain it, +and to every pint of liquor put a pound of sugar; boil and skim it till +you think it done enough: put it in flat pots, and keep it in a dry +place. It will either turn out or cut in slices. + + +_Spanish Butter._ + +Take two gallons of new milk, boil it, and, when you take it off the +fire, put in a quart of cream, giving it a stir; then pour it through a +sieve into an earthen pan: lay some sticks over your pan, and cover it +with a cloth; if you let it stand thus two days, it will be the better. +Skim off the cream thick, and sweeten it to your taste; you may put in a +little orange-flower water, and whip it well up. + + +_Cake._ + +Five pounds of flour dried, six pounds of currants, a quart of boiled +cream, a pound and a half of butter, twenty eggs, the whites of six +only, a pint of ale yest, one ounce of cinnamon finely beaten, one ounce +of cloves and mace also well beaten, a quarter of a pound of sugar, a +little salt, half a pound of orange and citron. Put in the cream and +butter when it is just warm; mix all well together, and let it stand +before the fire to rise. Put it into your hoop, and leave it in the oven +an hour and a quarter. The oven should be as hot as for a manchet. + + +_An excellent Cake._ + +Beat half a pound of sifted sugar and the same quantity of fresh butter +to a cream, in a basin made warm; mixing half a pound of flour well +dried, six eggs, leaving out four whites, and one table-spoonful of +brandy. The butter is to be beaten in first, then the flour, next the +sugar, the eggs, and lastly, the brandy. Currants or caraways may be +added at pleasure. It must be beaten an hour, and put in the oven +immediately. + + +_A great Cake._ + +Take six quarts of fine flour dried in an oven, six pounds of currants, +five pounds of butter, two pounds and a half of sugar, one pound of +citron, three quarters of a pound of orange-peel, and any other +sweetmeat you think proper; a pound of almonds ground very small, a few +coriander seeds beat and sifted, half an ounce of mace, four nutmegs, +sixteen eggs, six of the whites, half a pint of sack, and half a pint of +ale yest. + + +_Light Cake._ + +One pound of the finest flour, one ounce of powdered sugar, five ounces +of butter, three table-spoonfuls of fresh yest. + + +_A nice Cake._ + +Take nine eggs; beat the yolks and whites separately; the weight of +eight eggs in sugar, and five in flour: whisk the eggs and the sugar +together for half an hour; then put in the flour, just before the oven +is ready to bake it. Both the sugar and the flour must be sifted and +dried. + + +_A Plain Cake._ + +Take a pound of flour, well dried and sifted; add to it one pound of +sugar also dried and sifted; take one pound of butter, and work it in +your hands till it is like cream; beat very light the yolks of ten eggs +and six whites. Mix all these by degrees, beating it very light, and a +little sack and brandy. It must not stand to rise. If you choose fruit, +add one pound of currants, washed, picked, and dried. + + +_A very rich Cake._ + +Two pounds and a half of fresh butter, twenty-four eggs, three-pounds of +flour, one pound and a half of sugar, one ounce of mixed spice, four +pounds of currants, half a jar of raisins, half of sweet almonds, a +quarter of a pound of citron, three quarters of orange and lemon, one +gill of brandy, and one nutmeg. First work the butter to a cream; then +beat the sugar well in; whisk the eggs half an hour; mix them with the +butter and sugar; put in the spice and flour; and, when the oven is +ready, mix in the brandy, fruit, and sweetmeats. It will take one hour +and a half beating. Let it bake three hours. + + +_Cake without butter._ + +Beat up eight eggs for half an hour. Have ready powdered and sifted one +pound of loaf sugar; shake it in, and beat it half an hour longer. Put +to it a quarter of a pound of sweet almonds beat fine with orange-flower +water; grate the rind of a lemon into the almonds, and squeeze in the +juice. Mix all together. Just before you put it in the oven, add a +quarter of a pound of dry flour; rub the hoop or tin with butter. An +hour and a half will bake it. + + +_Another._ + +Take ten eggs and the whites of five; whisk them well, and beat in one +pound of finely sifted sugar, and three quarters of a pound of flour: +the flour to be put in just before the cake is going to the oven. + + +_Almond Cake._ + +Take a pound of almonds; blanch them in cold water, and beat them as +small as possible in a stone mortar with a wooden pestle, putting in, as +you beat them, some orange-flower water. Then take twelve eggs, leaving +out half of the whites; beat them well; put them to your almonds, and +beat them together, above an hour, till it becomes of a good thickness. +As you beat it, sweeten it to your taste with double-refined sugar +powdered, and when the eggs are put in add the peel of two large lemons +finely rasped. When you beat the almonds in the mortar with +orange-water, put in by degrees about four spoonfuls of citron water or +ratafia of apricots, or, for want of these, brandy and sack mixed +together, two spoonfuls of each. The cake must be baked in a tin pan; +flour the pan before you put the cake into it. To try if it is done +enough, thrust a straw through it, and if the cake sticks to the straw +it is not baked enough; let it remain till the straw comes out clean. + + +_Another._ + +Take twelve eggs, leaving out half the whites; beat the yolks by +themselves till they look white; put to them by degrees one pound of +fine sifted sugar; put in, by a spoonful at a time, three quarters of a +pound of fine flour, well dried and sifted, with the whites of the eggs +well beaten, and continue this till all the flour and the whites are in. +Then beat very fine half a pound of fine almonds, with sack and brandy, +to prevent their oiling; stir them into the cake. Bake it three quarters +of an hour. Ratafia cake is made in the same manner, only keep out two +ounces of the almonds, and put in their stead two of apricot kernels; if +you have none, use bitter almonds. + + +_Almond Cakes._ + +Take one pound of almonds, blanch them; then take one pound of +double-refined sugar, beaten very small; crack the almonds, one by one, +upon the tops; put them into the sugar; mix them, and then beat them +well together till they will work like paste. Make them into round +cakes; take double-refined sugar, pounded and sifted, beat together with +the white of an egg, and, when the cakes are hardened in the oven, take +them out, and cover one side with sugar with a feather; then put them +into the oven again, and, when one side is hardened, take them out and +do the same on the other side. Set them in again to harden, and +afterwards lay them up for use. + + +_Clear Almond Cakes._ + +Take the small sort of almonds; steep them in cold water till they will +blanch, and as you blanch them throw them into water. Wipe them dry, and +beat them in a stone mortar, with a little rose-water, and as much +double-refined sugar, sifted, as will make them into clear paste. Roll +them into any size you please; then dry them in an oven after bread has +been drawn, so that they may be dry on both sides; when they are cold, +make a candy of sugar; wet it a little with rose-water; set it on the +fire; stir it till it boils, then take it off, and let it cool a little. +With a feather spread it over the cakes on one side; lay them upon +papers on a table; take the lid of a baking-pan, put some coals on it, +and set it over the cakes to raise the candy quickly. When they are +cold, turn the other side, and serve it in the same manner. + + +_Apple Cake._ + +Take one pound and a half of white sugar, two pounds of apples, pared +and cut thin, and the rind of a large lemon; put a pint of water to the +sugar, and boil it to a syrup; put the apples to it, and boil it quite +thick. Put it into a mould to cool, and send it cold to table, with a +custard, or cream poured round it. + + +_Another._ + +One pound of apples cut and cored, one pound of sugar put to a quarter +of a pint of water, so as to clarify the sugar, with the juice and peel +of a lemon, and a little Seville orange. Boil it till it is quite stiff; +put it in a mould; when cold it will turn out. You may put it into a +little warm water to keep it from breaking when taken out. + + +_Apricot Clear Cakes._ + +Make a strong apple jelly, strain it, and put apricots into it to boil. +Slit the apricots well, cover them with sugar, and boil them clear. +Strain them, and put them in the candy when it is almost boiled up; and +then put in your jelly, and scald it. + + +_Biscuit Cake._ + +Take eggs according to the size of the cake, weigh them, shells and all; +then take an equal weight of sugar, sifted very fine, and half the +weight of fine flour, well dried and sifted. Beat the whites of the eggs +to snow; then put the yolks in another pan; beat them light, and add the +sugar to them by degrees. Beat them until very light; then put the snow, +continuing to beat; and at last add by degrees the flour. Season with +lemon-peel grated, or any peel you like; bake it in a slow oven, but hot +enough to make it rise. + + +_Bread Cake._ + +Take two pounds of flour, a quarter of a pound of butter, four eggs, one +spoonful of good yest, half a pound of currants, half a pound of Lisbon +sugar, some grated lemon-peel, and nutmeg. Melt the butter and sugar in +a sufficient quantity of new milk to make it of a proper stiffness. Set +it to rise for two hours and a half before the fire, and bake it in an +earthen pan or tin in a quick oven, of a light brown. + +Caraway seeds may be added--two ounces to the above quantity. + + +_Breakfast Cakes._ + +To a pound of fine flour take two ounces of fresh butter, which rub very +well in with a little salt. Beat an egg smooth, and mix a spoonful of +light yest with a little warm milk. Mix as much in the flour as will +make a batter proper for fritters; then beat it with your hand till it +leaves the bottom of the bowl in which it is made. Cover it up for three +or four hours; then add as much flour as will form a paste proper for +rolling up; make your cakes half an hour before you put them into the +oven; prick them in the middle with a skewer, and bake them in a quick +oven a quarter of an hour. + + +_Excellent Breakfast Cakes._ + +Water the yest well that it may not be bitter; change the water very +often; put a very little sugar and water to it just as you are going to +use it; this is done to lighten and set it fermenting. As soon as you +perceive it to be light, mix up with it new milk warmed, as if for other +bread; put no water to it; about one pound or more of butter to about +sixteen or eighteen cakes, and a white of two of egg, beat very light; +mix all these together as light as you can; then add flour to it, and +beat it at least a quarter of an hour, until it is a tough light dough. +Put it to the fire and keep it warm, and warm the tins on which the +cakes are to be baked. When the dough has risen, and is light, beat it +down, and put it to the fire again to rise, and repeat this a second +time; it will add much to the lightness of the cakes. Make them of the +size of a saucer, or thereabouts, and not too thick, and bake them in a +slow oven. The dough, if made a little stiffer, will be very good for +rolls; but they must be baked in a quicker oven. + + +_Bath Breakfast Cakes._ + +A pint of thin cream, two eggs, three spoonfuls of yest, and a little +salt. Mix all well together with half a pound of flour. Let it stand to +rise before you put it in the oven. The cakes must be baked on tins. + + +_Butter Cake._ + +Take four pounds of flour, one pound of currants, three pounds of +butter, fourteen eggs, leaving out the whites, half an ounce of mace, +one pound of sugar, half a pint of sack, a pint of ale yest, a quart of +milk boiled. Take it off, and let it cool. Rub the butter well in the +floor; put in the sugar and spice, with the rest of the ingredients; wet +it with a ladle, and beat it well together. Do not put the currants till +the cake is ready to go into the oven. Butter the dish, and heat the +oven as hot as for wheaten bread. You must not wet it till the oven is +ready. + + +_Caraway Cake._ No. 1. + +Melt two pounds of fresh butter in tin or silver; let it stand +twenty-four hours; then rub into it four pounds of fine flour, dried. +Mix in eight eggs, and whip the whites to a froth, a pint of the best +yest, and a pint of sack, or any fine strong sweet wine. Put in two +pounds of caraway seeds. Mix all these ingredients thoroughly; put the +paste into a buttered pan, and bake for two hours and a half. You may +mix with it half an ounce of cloves and cinnamon. + + +_Caraway Cake._ No. 2. + +Take a quart of flour, a quarter of a pint of good ale yest, three +quarters of a pound of fresh butter, one quarter of a pound of almonds, +three quarters of a pound of caraway comfits, a handful of sugar, four +eggs, leaving out two of the whites, new milk, boiled and set to cool, +citron, orange, and lemon-peel, at your discretion, and two spoonfuls of +sack. First rub your flour and yest together, then rub in the butter, +and make it into a stiff batter with the milk, eggs, and sack; and, when +you are ready to put it into the oven, add the other ingredients. Butter +your hoop and the paper that lies under. This cake will require about +three quarters of an hour baking; if you make it larger, you must allow +more time. + + +_Caraway Cake._ No. 3. + +Take four quarts of flour, well dried, and rub into it a pound and a +quarter of butter. Take a pound of almonds, ground with rose-water, +sugar, and cream, half an ounce of mace, and a little cinnamon, beaten +fine, half a pound of citron, six ounces of orange-peel, some dried +apricots, twelve eggs, four of the whites only, half a pound of sugar, a +pint of ale yest, a little sack, and a quart of thick cream, well +boiled. When your cream is nearly cold, mix all these ingredients well +together with the flour; set the paste before the fire to rise; put in +three pounds of double-sugared caraways, and let it stand in the hoop an +hour and a quarter before it is put into the oven. + + +_Small Caraway Cakes._ + +Take one quart of fine flour, fourteen ounces of butter, five or six +spoonfuls of ale yest, three yolks of eggs, and one white; mix all these +together, with so much cream as will make it into a paste; lay it before +the fire for half an hour; add to it a handful of sugar, and half a +pound of caraway comfits; and when you have worked them into long cakes, +wash them over with rose-water and sugar, and pick up the top pretty +thick with the point of a knife. Your oven must not be hotter than for +manchet. + + +_Cocoa-nut Cakes._ + +Grate the cocoa-nut on a fine bread grater; boil an equal quantity of +loaf-sugar, melted with six table-spoonfuls of rose-water; take off all +the scum; throw in the grated cocoa-nut, and let it heat thoroughly in +the syrup, and keep constantly stirring, to prevent its burning to the +bottom of the pan. Have ready beaten the yolks of eight eggs, with two +table-spoonfuls of rose-water; throw in the cocoa-nut by degrees, and +keep beating it with a wooden slice one hour; then fill your pans, and +send them to the oven immediately, or they will be heavy. + + +_Currant clear Cakes._ + +Take the currants before they are very ripe, and put them into water, +scarcely enough to cover them; when they have boiled a little while, +strain them through a woollen bag; put a pound and a quarter of fine +sugar, boiled to a candy; then put a pint of the jelly, and make it +scalding hot: put the whole into pots to dry, and, when jellied, turn +them on glasses. + + +_Egg Cake._ + +Beat eight eggs, leaving out half the whites, for half an hour; half a +pound of lump-sugar, pounded and sifted, to be put in during that time; +then, by degrees, mix in half a pound of flour. Bake as soon after as +possible. Butter the tin. + + +_Enamelled Cake._ + +Beat one pound of almonds, with three quarters of a pound of fine sugar, +to a paste; then put a little musk, and roll it out thin. Cut it in what +shape you please, and let it dry. Then beat up isinglass with white of +eggs, and cover it on both sides. + + +_Epsom Cake._ + +Half a pound of butter beat to a cream, half a pound of sugar, four +eggs, whites and yolks beat separately, half a quartern of French roll +dough, two ounces of caraway seeds, and one tea-spoonful of grated +ginger: if for a plum-cake, a quarter of a pound of currants. + + +_Ginger Cakes._ + +To a pound of sugar put half an ounce of ginger, the rind of a lemon, +and four large spoonfuls of water. Stir it well together, and boil it +till it is a stiff candy; then drop it in small cakes on a wet table. + + +_Ginger or Hunting Cakes._ No. 1. + +Take three pounds of flour, two pounds of sugar, one pound of butter, +two ounces of ginger, pounded and sifted fine, and a nutmeg grated. Rub +these ingredients very fine in the flour, and wet it with a pint of +cream, just warm, sufficiently to roll out into thin cakes. Bake them in +a slack oven. + + +_Ginger or Hunting Cakes._ No. 2. + +Rub half a pound of butter into a pound of flour; add a quarter of a +pound of powder-sugar, one ounce of ginger, beat and sifted, the yolks +of three eggs, and one gill of cream. A slow fire does them best. + + +_Ginger or Hunting Cakes._ No. 3. + +One ounce of butter, one ounce of sugar, twelve grains of ginger, a +quarter of a pound of flour, and treacle sufficient to make it into a +paste; roll it out thin, and bake it. + + +_Gooseberry clear Cakes._ + +Take the gooseberries very green; just cover them with water, and, when +they are boiled and mashed, strain them through a sieve or woollen bag, +and squeeze it well. Then boil up a candy of a pound and a quarter of +fine sugar to a pint of the jelly; put it into pots to dry in a stove, +and, when they jelly, turn them out on glasses. + + +_Jersey Cake._ + +To a pound of flour take three quarters of a pound of fresh butter +beaten to a cream, three quarters of a pound of lump sugar finely +pounded, nine eggs, whites and yolks beaten separately, nutmeg to your +taste. Add a glass of brandy. + + +_Jersey Merveilles._ + +One pound of flour, two ounces of butter, the same of sugar, a spoonful +of brandy, and five eggs. When well mixed, roll out and make into fancy +shapes, and boil in hot lard. The Jersey shape is a true-lover's knot. + + +_London Wigs._ + +Take a quarter of a peck of flour; put to it half a pound of sugar, and +as much caraways, smooth or rough, as you like; mix these, and set them +to the fire to dry. Then make a pound and half of butter hot over a +gentle fire; stir it often, and add to it nearly a quart of milk or +cream; when the butter is melted in the cream, pour it into the middle +of the flour, and to it add a couple of wine-glasses of good white wine, +and a full pint and half of very good ale yest; let it stand before the +fire to rise, before you lay your cakes on the tin plates to bake. + + +_Onion Cake._ + +Slice onions thin; set them in butter till they are soft, and, when they +are cold, put into a pan to a quart basin of these stewed onions three +eggs, three spoonfuls of fine dried bread crumbs, salt, and three +spoonfuls of cream. Put common pie-crust in a tin; turn it up all round, +like a cheesecake, and spread the onions over the cake; beat up an egg, +and with a brush spread it in, and bake it of a fine yellow. + + +_Orange Cakes._ + +Put the Seville oranges you intend to use into water for two days. Pare +them very thick, and boil the rind tender. Mince it fine; squeeze in the +juice; take out all the meat from the strings and put into it. Then take +one-fourth more than its weight in double-refined sugar; wet it with +water, and boil it almost to sugar again. Cool it a little; put in the +orange, and let it scald till it looks clear and sinks in the syrup, but +do not let it boil. Put it into deep glass plates, and stove them till +they are candied on the tops. Turn them out, and shape them as you +please with a knife. Continue to turn them till they are dry; keep them +so, and between papers. + +Lemon cakes are made in the same way, only with half the juice. + + +_Another way._ + +Take three large oranges; pare and rub them with salt; boil them tender +and cut them in halves; take out the seeds; then beat your oranges, and +rub them through a hair sieve till you have a pound; add one pound and a +quarter of double-refined sugar, boiled till it comes to the consistency +of sugar, and put in a pint of strong juice of pippins and juice of +lemon; keep stirring it on the fire till the sugar is completely melted. + + +_Orange Clove Cake._ + +Make a very strong jelly of apples, and to every pint of jelly put in +the peel of an orange. Set it on a quick fire, and boil it well; then +run it through a jelly-bag and measure it. To every pint take a pound of +fine sugar; set it on the fire, make it scalding hot, and strain it from +the scum. Take the orange-peel, boiled very tender, shred it very small, +and put it into it; give it another scald, and serve it out. + +Lemon clove cake may be done the same way, but you must scald the peel +before the sugar is put in. + + +_Orange-flower Cakes._ + +Dip sugar in water, and let it boil over a quick fire till it is almost +dry sugar again. To half a pound of sugar, when it is perfectly clear, +add seven spoonfuls of water; then put in the orange-flowers: just give +the mixture a boil up; drop it on china or silver plates, and set them +in the sun till the cakes are dry enough to be taken off. + + +_Plum Cake._ No. 1. + +Take eight pounds and three quarters of fine flour well dried and +sifted, one ounce of beaten mace, one pound and a half of sugar. Mix +them together, and take one quart of cream and six pounds of butter, put +together, and set them over the fire till the butter is melted. Then +take thirty-three eggs, one quart of yest, and twelve spoonfuls of sack; +put it into the flour, stir it well together, and, when well mixed, set +it before the fire to rise for an hour. Then take ten pounds of currants +washed and dried, and set them to dry before the fire, one pound of +citron minced, one pound of orange and lemon-peel together, sliced. When +your oven is ready, stir your cake thoroughly; put in your sweetmeats +and currants; mix them well in, and put into tin hoops. The quantity +here given will make two large cakes, which will take two hours' baking. + + +_Plum Cake._ No. 2. + +One pound of fine flour well dried and sifted, three quarters of a pound +of fine sugar, also well dried and sifted. Work one pound to a cream +with a noggin of brandy; then add to it by degrees your sugar, +continuing to beat it very light. Beat the yolks of ten eggs extremely +light; then put them into the butter and sugar, a spoonful at a time; +beat the whites very light, and when you add the flour, which should be +by degrees, put in the whites a spoonful at a time; add a grated nutmeg +and a little beaten mace, and a good pound of currants, washed, dried, +and picked, with a little of the flour rubbed about them. Work them into +the cake. Cut in thin slices a quarter of a pound of blanched almonds, +and two ounces of citron and candied orange-peel. Between every layer of +cake, as you put it into the hoop, put in the sweetmeats, and bake it +two hours. + + +_Plum Cake._ No. 3. + +Rub one pound of butter into two pounds of flour; take one pound of +sugar, one pound of currants, and mix them with four eggs; make them +into little round cakes, and bake them on tins. Half this quantity is +sufficient to make at a time. + + +_Clear Plum Cake._ + +Make apple jelly rather strong, and strain it through a woollen bag. Put +as many white pear plums as will give a flavour to the jelly; let it +boil; strain it again through the bag, and boil up as many pounds of +fine sugar for a candy as you had pints of jelly; and when your sugar is +boiled very high, add your jelly; just scald it over the fire; put it in +little pots, and let it stand with a constant fire. + + +_Portugal Cakes._ + +Put one pound of fine sugar, well beaten and sifted, one pound of fresh +butter, five eggs, and a little beaten mace, into a flat pan: beat it up +with your hand until it is very light; then put in by degrees one pound +of fine flour well dried and sifted, half a pound of currants picked, +washed, and well dried; beat them together till very light; bake them in +heart pans in a slack oven. + + +_Potato Cakes._ + +Roast or bake mealy potatoes, as they are drier and lighter when done +that way than boiled; peel them, and beat them in a mortar with a little +cream or melted butter; add some yolks of eggs, a little sack, sugar, a +little beaten mace, and nutmeg: work it into a light paste, then make it +into cakes of what shape you please with moulds. Fry them brown in the +best fresh butter; serve them with sack and sugar. + + +_Pound Cake._ + +Take a pound of flour and a pound of butter; beat to a cream eight eggs, +leaving out the whites of four, and beat them up with the butter. Put +the flour in by degrees, one pound of sugar, a few caraway seeds, and +currants, if you like; half a pound will do. + + +_Another._ + +Take half a pound of butter, and half a pound of powdered lump-sugar; +beat them till they are like a cream. Then take three eggs, leaving out +the whites of two; beat them very well with a little brandy; then put +the eggs to the butter and sugar; beat it again till it is come to a +cream. Shake over it half a pound of dried flour; beat it well with your +hand; add half a nutmeg, half an ounce of caraway seeds, and what +sweetmeat you please. Butter the mould well. + + +_Pound Davy._ + +Beat up well ten eggs and half a pound of sugar with a little +rose-water; mix in half a pound of flour, and bake it in a pan. + + +_Clear Quince Cakes._ + +Take the apple quince, pare and core it; take as many apples as quinces; +just cover them with water, and boil till they are broken. Strain them +through a sieve or woollen bag, and boil up to a candy as many pounds of +sugar as you have of jelly, which put in your jelly; just let it scald +over the fire, and put it into paste in a stove. The paste is made thus: +Scald quinces in water till they are tender; then pare and scrape them +fine with a knife and put them into apple jelly; let it stand till you +think the paste sufficiently thickened, then boil up to a candy as many +pounds of sugar as you have of paste. + + +_Ratafia Cakes._ + +Bitter and sweet almonds, of each a quarter of a pound, blanched and +well dried with a napkin, finely pounded with the white of an egg; three +quarters of a pound of finely pounded sugar mixed with the almonds. Have +the whites of three eggs beat well, and mix up with the sugar and +almonds; put the mixture with a tea-spoon on white paper, and bake it in +a slow heat; when the cakes are cold, they come off easily from the +paper. When almonds are pounded, they are generally sprinkled with a +little water, otherwise they become oily. Instead of water take to the +above the white of an egg or a little more; to the whole of the above +quantity the whites of four eggs are used. + + +_Rice Cake._ + +Ground rice, flour and loaf-sugar, of each six ounces, eight eggs, +leaving out five of the whites, the peel of a lemon grated: beat all +together half an hour, and bake it three quarters of an hour in a quick +oven. + + +_Another._ + +Take one pound of sifted rice flour, one pound of fine sugar finely +beaten and sifted, and sixteen eggs, leaving out half the whites; beat +them a quarter of an hour at least, separately; then add the sugar, and +beat it with the eggs extremely well and light. When they are as light +as possible, add by degrees the rice-flour; beat them all together for +an hour as light as you can. Put in a little orange-flower water, or +brandy, and candied peel, if you like; the oven must not be too hot. + + +_Rock Cakes._ + +One pound of flour, half a pound of clarified butter, half a pound of +currants, half a pound of sugar; mix and pinch into small cakes. + + +_Royal Cakes._ + +Take three pounds of very fine flour, one pound and a half of butter, +and as much currants, seven yolks and three whites of eggs, a nutmeg +grated, a little rose-water, one pound and a half of sugar finely +beaten; knead it well and light, and bake on tins. + + +_Savoy or Sponge Cake._ + +Take twelve new-laid eggs, and their weight in double refined sugar; +pound it fine, and sift it through a lawn sieve; beat the yolks very +light, and add the sugar to them by degrees; beat the whole well +together till it is extremely light. Whisk the whites of the eggs to a +strong froth; then mix all together by adding the yolks and the sugar to +the whites. Have ready the weight of seven eggs in fine flour very well +dried and sifted; stir it in by degrees, and grate in the rind of a +lemon. Butter a mould well, and bake in a quick oven. About half an hour +or forty minutes will do it. + + +_Another._ + +Take one pound of Jordan and two ounces of bitter almonds; blanch them +in cold water, and beat them very fine in a mortar, adding orange-flower +and rose-water as you beat them to prevent their oiling. Then beat +eighteen eggs, the whites separately to a froth, and the yolks extremely +well, with a little brandy and sack. Put the almonds when pounded into a +dry, clean, wooden bowl, and beat them with your hand extremely light, +with one pound of fine dried and sifted sugar; put the sugar in by +degrees, and beat it very light, also the peels of two large lemons +finely grated. Put in by degrees the whites of the eggs as they rise to +a froth, and in the same manner the yolks, continuing to beat it for an +hour, or until it is as light as possible. An hour will bake it; it must +be a quick oven; you must continue to beat the cake until the oven is +ready for it. + + +_Seed Cake._ No. 1. + +Heat a wooden bowl, and work in three pounds of butter with your hands, +till it is as thin as cream; then work in by degrees two pounds of fine +sugar sifted, and eighteen eggs well beaten, leaving out four of the +whites; put the eggs in by degrees. Take three pounds of the finest +flour, well dried and sifted, mixed with one ounce and a half of caraway +seeds, one nutmeg, and a little mace; put them in the flour as you did +the sugar, and beat it well up with your hands; put it in your hoop; and +it will take two hours' baking. You may add sweetmeats if you like. The +dough must be made by the fire, and kept constantly worked with the +hands to mix it well together. If you have sweetmeats, put half a pound +of citron, a quarter of a pound of lemon-peel, and put the dough lightly +into the hoop, just before you send it to the oven, without smoothing it +at top, for that makes it heavy. + + +_Seed Cake._ No. 2. + +Take a pound and a half of butter; beat it to a cream with your hand or +a flat stick; beat twelve eggs, the yolks in one pan and the whites in +another, as light as possible, and then beat them together, adding by +degrees one pound and a half of well dried and sifted loaf-sugar, and a +little sack and brandy. When the oven is nearly ready, mix all together, +with one pound and a half of well dried and sifted flour, half a pound +of sliced almonds, and some caraway seeds: beat it well with your hand +before you put it into the hoop. + + +_Seed Cake._ No. 3, _called Borrow Brack._ + +Melt one pound and a half of butter in a quart of milk made warm. Mix +fourteen eggs in half a pint of yest. Take half a peck of flour, and one +pound of sugar, both dried and sifted, four ounces of caraway seeds, and +two ounces of beaten ginger. Mix all well together. First put the eggs +and the yest to the flour, then add the butter and the milk. Make it +into a paste of the substance of that for French bread; if not flour +enough add what is sufficient; and if too much, put some warm new milk. +Let it stand for above half an hour at the fire, before you make it up +into what form you please. + + +_Shrewsbury Cakes._ + +Take three pounds and a half of fresh butter, work the whey and any salt +that it may contain well out of it. Take four pounds of fine flour well +dried and sifted, one ounce of powdered cinnamon, five eggs well beaten, +and two pounds of loaf-sugar well dried and sifted. Put them all into +the flour, and work them well together into a paste. Make it into a +roll; cut off pieces for cakes and work them well with your hands. This +quantity will make above six dozen of the size of those sold at +Shrewsbury. They require great care in baking; a short time is +sufficient, and the oven must not be very hot. + + +_Sponge Cake._ + +Take seven eggs, leaving out three whites; beat them well with a whisk; +then take three quarters of a pound of lump-sugar beat fine: put to it a +quarter of a pint of boiling water, and pour it to the eggs; then beat +it half an hour or more; when you are just going to put it in the oven, +add half a pint of flour well dried. You must not beat it after the +flour is in. Put a paper in the tin. A quick oven will bake this +quantity in an hour. It must not be beaten with a spoon, as it will make +it heavy. + + +_Another._ + +Take twelve eggs, leaving out half the whites; beat them to froth; shake +in one pound of lump-sugar, sifted through a fine sieve, and three +quarters of a pound of flour well dried; put in the peel of two lemons +grated and the juice of one; beat all well in with a fork. + + +_Sugar Cakes._ + +Take half a pound of sugar, half a pound of butter, two ounces of flour, +two eggs, but the white of one only, a little beaten mace, and a little +brandy. Mix all together into a paste with your hands; make it into +little cakes, and bake them on tins. You may put in six ounces of +currants, if you like. + + +_Little Sugar Cakes._ + +Take double-refined sugar and sift it very fine; beat the white of an +egg to a froth; take gum-dragon that has been steeped in juice of lemon +or orange-flower water, and some ambergris finely beaten with the sugar. +Mix all these together in a mortar, and beat it till it is very white; +then roll it into small knobs, or make it into small loaves. Lay them on +paper well sugared, and set them into a very gentle oven. + + +_Sweet Cakes._ + +Take half a pound of butter, and beat it with a spoon till it is quite +soft; add two eggs, well beaten, half a pound of currants, half a pound +of powdered sugar, and a pound of flour, mixed by degrees with the +butter. Drop it on, and bake them. Blanched almonds, powdered to paste, +instead of currants, are excellent. + + +_Tea Cakes._ + +Take loaf sugar, finely powdered, and butter, of each a quarter of a +pound, about half a pound of flour, dried before the fire, a +walnut-shellful of caraway seeds, just bruised, and one egg. Work all +together into a paste, adding a spoonful of brandy. Roll the paste out +to the thickness of a half-crown, and cut it with a tea-cup. Flour a +tin, and lay the cakes upon it. Take the white of an egg, well beaten +and frothed, dip a feather in this, and wash them over, and then grate +upon them a little fine sugar. Put them into a slackish oven, till they +are of a very pale brown. + + +_Dry Tea Cakes._ + +Boil two ounces of butter in a pint of skimmed milk; let it stand till +it is as cold as new milk; then put to it a spoonful of light yest, a +little salt, and as much flour as will make it a stiff paste. Work it as +much, or more, than you would do brown bread; let it lie half an hour to +rise; then roll it into thin cakes; prick them very well quite through, +to prevent their blistering, and bake them on tin plates in a quick +oven. To keep crisp, they must be hung up in the kitchen, or where there +is a constant fire. + + +_Thousand Cake._ + +One pound of flour, half a pound of butter, six ounces of sugar, five +eggs, leaving out three whites; rub the flour, butter, and sugar, well +together; pour the eggs into it; work it up well; roll it out thin, and +cut them with a glass of what size you please. + + +_Tunbridge Cakes._ + +One pound and a half of flour, one pound of butter; rub the butter into +the flour; strew in a few caraways, and add the yolks of two eggs, first +beaten, and as much water as will make it into a paste: roll it out +thin, and prick it with a jagging iron; run the cakes into what shape +you please, or cut them with a glass. Just as you put them into the +oven, sift sugar on them, and a very little when they come out. The oven +must be as hot as for manchets. Bake them on paper. + + +_Veal Cake._ + +Take thin slices of veal, and fat and lean slices of ham, and lay the +bottom of a basin or mould with one slice of each in rows. Chop some +sweet-herbs very small, and fill the basin with alternate layers of veal +and ham, sprinkling every layer with the herbs. Season to your taste; +and add some hard yolks of eggs. When the basin is full, pour in some +gravy. Put a plate on the top, and a weight on it to keep the meat +close. Bake it about an hour and a half, and do not turn it out till +next day. + + +_Yorkshire Cakes._ + +Take two pounds of flour, three ounces of butter, the yolks of two eggs, +three spoonfuls of yest that is not bitter; melt the butter in half a +pint of milk; then mix them all well together; let it stand one hour by +the fire to rise; then roll the dough into cakes pretty thin. Set them a +quarter of an hour longer to the fire to rise; bake them on tins in a +moderate oven; toast and butter them as you do muffins. + + +_Calves' Foot Jelly._ No. 1. + +To two calves' feet put a gallon of water, and boil it to two quarts; +run it through a sieve, and let it stand till it is cold; then take off +all the fat, and put the jelly in a pan, with a pint of white wine, the +juice of two lemons, sugar to your taste, and the whites of six eggs. +Stir these together near half an hour, then strain it through a +jelly-bag; put a piece of lemon-peel in the bag; let it pass through the +bag till it is clear. If you wish this jelly to be very clear and +strong, add an ounce of isinglass. + + +_Calves' Foot Jelly._ No. 2. + +Boil four calves' feet in three quarts of water for three or four hours, +or till they will not hold together, now and then skimming off the fat. +The liquor must be reduced to a quart. When you have quite cleared it +from the fat, which must be done by papering it over, add to it nearly a +bottle of white wine, sherry is the best, the juice of four or five +lemons, the peel also pared very thin, so that no white is left on it, +and sugar to your taste. Then beat up six whites of eggs to a stiff +froth, and with a whisk keep stirring it over the fire till it boils. +Then pour it into the jelly-bag, and keep changing it till it comes +clear. This quantity will produce about a quart of jelly strong enough +to turn out of moulds. + + +_Calves' Foot Jelly._ No. 3. + +Take two feet to two quarts of water; reduce it to three pints of jelly. +Then add the juice and peel of four lemons, one ounce of isinglass, the +shells and whites of four eggs, a little cinnamon, mace, and allspice, +and a good half pint of Madeira. + + +_Calves' Foot Jelly._ No. 4. + +Stew a calf's foot slowly to a jelly. Melt it with a little wine, sugar, +and lemon-peel. + + +_Cheese, to make._ + +Strain some milk into a cheese tub, as warm as you can from the cow; put +into it a large quantity of strong runnet, about a spoonful to sixty +quarts; stir it well with a fleeting dish; and cover it close with a +wooden cover, made to fit your tub. About the middle of June, let it +stand thus three quarters of an hour, in hotter weather less, in cold +weather somewhat longer. When it is come, break it pretty small with a +dish, and stir it gently till it is all come to a curd; then press it +down gently with your dish and hand, so that the whey do not rise over +it white; after the whey is pretty well drained and the curd become +tolerably hard, break it into a vat very small, heaped up as high as +possible, and press it down, at first gently and then harder, with your +hands, till as much whey as possible can be got out that way, and yet +the curd continues at least two inches above the vat; otherwise the +cheese will not take press, that is, will be sour, and full of eyes and +holes. + +Then put the curd into one end of a good flaxen cloth, and cover it with +the other end, tucking it in with a wooden cheese knife, so as to make +it lie smooth and keep the curd quite in; then press it with a heavy +weight or in a press, for five or six hours, when it will be fit to turn +into a dry cloth, in which press it again for four hours. Then take it +out, salt it well over, or it will become maggoty, and put it into the +vat again for twelve hours. Take it out; salt it a second time; and +leave it in a tub or on a dresser four days, turning it every day. This +done, wash it with cold water, wipe it with a dry cloth, and store it up +in your cheese-loft, turning and wiping it every day till it is quite +dry. The reason of mouldiness, cracks, and rottenness within, is the not +well pressing, turning, or curing, the curd and cheese. + + +_The best Cheese in the world._ + +To make a cheese in the style of Stilton cheese, only much better, take +the new milk of seven cows, with the cream from the milk of seven cows. +Heat a gallon of water scalding hot, and put into it three or four +handfuls of marigolds bruised a little; strain it into the tub +containing the milk and cream, and put to it some runnet, but not so +much as to make it come very hard. Put the curd into a sieve to drain; +do not break it all, but, as the whey runs out, tie up the cloth, and +let it stand half an hour or more. Then cut the curd in pieces; pour +upon it as much cold water as will cover it, and let it stand half an +hour. Put part of it into a vat or a hoop nearly six inches deep; break +the top of it a little, just to make it join with the other, and strew +on it a very little salt; then put in the other part, lay a fifty-pound +weight upon it, and let it stand half an hour. Turn it, and put it into +the press. Turn it into wet clean cloths every hour of the day. Next +morning salt it; and let it lie in the salt a night and a day. Keep it +swathed tight, till it begins to dry and coat, and keep it covered with +a clean cloth for a long time. + +The month of August is the best time for making this cheese, which +should be kept a year before it is cut. + + +_Cheese, to stew._ + +Scrape some rich old cheese into a saucepan, with a small piece of +butter and a spoonful of cream. Let it stew till it is smooth; add the +yolk of one egg; give it a boil all together. Serve it up on a buttered +toast, and brown it with a salamander. + + +_Cream Cheese._ + +Take a basin of thick cream, let it stand some time; then salt it, put a +thin cloth over a hair-sieve, and pour the cream on it. Shift the cloth +every day, till it is proper; then wrap the cheese up to ripen in nettle +or vine leaves. + + +_Another._ + +Take a quart of new milk and a quart of cream; warm them together, and +put to it a spoonful of runnet; let it stand three hours; then take it +out with a skimming-dish; break the curd as little as possible; put it +into a straw vat, which is just big enough to hold this quantity; let it +stand in the vat two days; take it out, and sprinkle a little salt over +it; turn it every day, and it will be ready in ten days. + + +_Princess Amelia's Cream Cheese._ + +Wash the soap out of a napkin; double it to the required size, and put +it wet into a pewter soup-plate. Put into it a pint of cream; cover it, +and let it stand twenty-four hours unless the weather is very hot, in +which case not so long. Turn the cheese in the napkin: sprinkle a little +salt over it, and let it stand twelve hours. Then turn it into a very +dry napkin out of which all soap has been washed, and salt the other +side. It will be fit to eat in a day or two according to the weather. +Some keep it in nut leaves to ripen it. + + +_Irish Cream Cheese._ + +Take a quart of very thick cream, and stir well into it two spoonfuls of +salt. Double a napkin in two, and lay it in a punch-bowl. Pour the cream +into it; turn the four corners over the cream, and let it stand for two +days. Put it into a dry cloth within a little wooden cheese-vat; turn it +into dry cloths twice a day till it is quite dry, and it will be fit to +eat in a few days. Keep it in clean cloths in a cool place. + + +_Rush Cheese._ + +Take a quart of cream, put to it a gill of new milk; boil one half of it +and put it to the other; then let it stand till it is of the warmth of +new milk, after which put in a little earning, and, when sufficiently +come, break it as little as you can; put it into a vat that has a rush +bottom, lay it on a smooth board, and turn it every day till ripe. + + +_Winter Cream Cheese._ + +Take twenty quarts of new milk warm from the cow; strain it into a tub; +have ready four quarts of good cream boiled to put to it, and about a +quart of spring water, boiling hot, and stir all well together; put in +your earning, and stir it well in; keep it by the fire till it is well +come. Then take it gently into a sieve to whey it, and after that put it +into a vat, either square or round, with a cheese-board upon it, of two +pounds weight at first, which is to be increased by degrees to six +pounds; turn it into dry cloths two or three times a day for a week or +ten days, and salt it with dry salt, the third day. When you take it out +of the vat, lay it upon a board, and turn and wipe it every other day +till it is dry. It is best to be made as soon as the cows go into fog. + +The cheeses are fit to eat in Lent, sometimes at Christmas, according to +the state of the ground. + + +_To make Cream Cheese without Cream._ + +Take a quart of milk warm from the cow and two quarts of boiling water. +When the curd is ready for the cheese-vat, put it in, without breaking +it, by a dishful at a time, and fill it up as it drains off. It must not +be pressed. The cheese-vat should have holes in it all over like a +colander. Take out the cheese when it will bear it, and ripen it upon +rushes: it must be more than nine inches deep. + + +_Damson Cheese._ + +Take the damsons full ripe, and squeeze out the stones, which put into +the preserving-pan, with as much water as will cover them: let them +simmer till the stones are quite clear, and put your fruit into the +liquor. Take three pounds of good powder sugar to six pounds of fruit; +boil it very fast till quite thick; then break the stones, and put the +whole kernels into it, before you put it into moulds for use. + + +_Another._ + +Boil up one pound of damsons with three quarters of a pound of sugar; +when the fruit begins to break, take out the stones and the skins; or, +what is a better way, pulp them through a colander. Then peel and put in +some of the kernels; boil it very high; it will turn out to the shape of +any pots or moulds, and is very good. + + +_French Cheese._ + +Boil two pints of milk and one of cream, with a blade of mace and a +little cinnamon: put the yolks of three eggs and the whites of two, well +beaten, into your milk, and set on the fire again, stirring it all the +while till it boils. Take it off, and stir it till it is a little +cooled; then put in the juice of two lemons, and let it stand awhile +with the lemons in it. Put it in a linen strainer, and hang it up to +drain out the whey. When it is drained dry, take it down, and put to it +a spoonful or two of rose-water, and sweeten it to your taste: put it +into your pan, which must be full of holes; let it stand a little; put +it into your dish with cream, and stick some blanched almonds about it. + + +_Italian Cheese._ + +One quart of cream, a pint of white wine, the juice of three lemons, a +little lemon-peel, and sugar to your taste; beat it with a whisk a +quarter of an hour; then pour it on a buttered cloth, over a sieve, to +drain all night, and turn it out just before it is sent to table. Strew +comfits on the top, and garnish as you like. + + +_Lemon Cheese--very good._ + +Into a quart of thick sweet cream put the juice of three lemons, with +the rind finely grated; sweeten it to your taste; beat it very well; +then put it into a sieve, with some fine muslin underneath it, and let +it stand all night. Next day turn it out, and garnish with preserved +orange or marmalade. + +Half the above quantity makes a large cheese. Do not beat it till it +comes to butter, but only till it is near coming. It is a very pretty +dish. + + +_Cheesecake._ No. 1. + +Take four quarts of new milk and a pint of cream; put in a blade or two +of mace, with a bag of ambergris; set it with as much runnet as will +bring it to a tender curd. When it has come, break it as you would a +cheese, and, when you have got what whey you can from it, put it in a +cloth and lay it in a pan or cheese-hoop, placing on it a weight of five +or six pounds, and, when you find it well pressed out, put it into an +earthen dish, bruising it very small with a spoon. Then take two ounces +of almonds, blanch and beat them with rose-water and cream; mix these +well together among your curd; sweeten them with loaf-sugar; put in +something more than a quarter of a pound of fresh butter, with the yolks +of six eggs mixed together. When you are ready to put it into crust, +strew in half a pound of currants; let the butter boil that you make +your crust with; roll out the cakes very thin. The oven must not be too +hot, and great care must be taken in the baking. When they rise up to +the top they are sufficiently done. + + +_Cheesecake._ No. 2. + +Blanch half a pound of the best sweet almonds, and beat them very fine. +Add two spoonfuls of orange-flower or rose-water, half a pound of +currants, half a pound of the finest sugar, beaten and sifted, and two +quarts of thick cream, which must be kept stirred over a gentle fire. +When almost cold, add eight eggs, leaving out half the whites, well +beaten and strained, a little beaten mace and finely powdered cinnamon, +with four well pounded cloves. Mix them well into the rest of the +ingredients, keeping it still over the fire as before. Pour it well +beaten into puff-paste for the oven, and if it be well heated they will +be baked in a quarter of an hour. + + +_Cheesecake._ No. 3. + +Take two quarts of milk, make it into curd with a little runnet; when it +is drained as dry as possible, put to it a quarter of a pound of butter; +rub both together in a marble mortar till smooth; then add one ounce of +almonds blanched; beat two Naples biscuits, and about as much crumb of +roll; put seven yolks of eggs, but only one white; season it with mace +and a little rose-water, and sweeten to your taste. + + +_Cheesecake._ No. 4. + +Break one gallon of milk with runnet, and press it dry; then beat it in +a mortar very small; put in half a pound of butter, and beat the whole +over again until it is as smooth as butter. Put to it six eggs, leaving +out half the whites; beat them very light with sack and rose-water, half +a nutmeg grated, half a quarter of a pound of almonds beaten fine with +rose-water and a little brandy. Sweeten to your taste; put in what +currants you like, make a rich crust, and bake in a quick oven. + + +_Cheesecake._ No. 5. + +A quart of milk with eight eggs beat together; when it is come to a +curd, put it into a sieve, and strain the whey out. Beat a quarter of a +pound of butter with the curd in a mortar, with three eggs and three +spoonfuls of sugar; pound it together very light; add half a nutmeg and +a very little salt. + + +_Cheesecake._ No. 6. + +Take a pint of milk, four eggs well beaten, three ounces of butter, half +a pound of sugar, the peel of a lemon grated; put all together into a +kettle, and set it over a clear fire; keep stirring it till it begins to +boil; then mix one spoonful of flour with as much milk as will just mix +it, and put it into the kettle with the rest. When it begins to boil, +take it off the fire, and put it into an earthen pan; let it stand till +the next morning; then add a quarter of a pound of currants, a little +nutmeg, and half a glass of brandy. + + +_Almond Cheesecake._ + +Blanch six ounces of sweet and half an ounce of bitter almonds; let them +lie half an hour on a stove or before the fire; pound them very fine +with two table-spoonfuls of rose or orange-flower water; put in the +stewpan half a pound of fresh butter, add to this the almonds, six +ounces of sifted loaf-sugar, a little grated lemon-peel, some good +cream, and the yolks of four eggs; rub all well together with the +pestle; cover the pattypans with puff paste, fill them with the mixture, +and bake it half an hour in a brisk oven. + + +_Cocoa-nut Cheesecakes._ + +Take a cocoa-nut, which by many is thought far superior to almonds; +grate it the long way; put to it some thick syrup, mixing it by degrees. +Boil it till it comes to the consistence of cheese; when half cold add +to it two eggs; beat it up with rose-water till it is light: if too +thick, add a little more rose-water. When beaten up as light as +possible, pour it upon a fine crust in cheesecake pans, and, just before +they are going into the oven, sift over some fine sugar, which will +raise a nice crust and much improve their appearance. The addition of +half a pound of butter just melted, and eight more eggs, leaving out +half of the whites, makes an excellent pudding. + + +_Cream Cheesecake._ + +Two quarts of cream set on a slow fire, put into it twelve eggs very +well beat and strained, stir it softly till it boils gently and breaks +into whey and a fine soft curd; then take the curd as it rises off the +whey, and put it into an earthen pan; then break four eggs more, and put +to the whey; set it on the fire, and take off the curd as before, and +put it to the rest: then add fourteen ounces of butter, half a pound of +light Naples biscuit grated fine, a quarter of a pound of almonds beat +fine with rose-water, one pound of currants, well washed and picked, +some nutmeg grated, and sugar to your taste: a short crust. + + +_Curd Cheesecake._ + +Just warm a quart of new milk; put into it a spoonful of runnet, and set +it near the fire till it breaks. Strain it through a sieve; put the curd +into a pan, and beat it well with a spoon. Melt a quarter of a pound of +butter, put in the same quantity of moist sugar, a little grated nutmeg, +two Naples biscuits, grated fine, the yolks of four eggs beat well, and +the whites of two, a glass of raisin wine, a few bitter almonds, with +lemon or Seville orange-peel cut fine, a quarter of a pound of currants +plumped; mix all well together, and put it into the paste and pans for +baking. + + +_Lemon Cheesecake._ + +Grate the rind of three to the juice of two lemons; mix them with three +sponge biscuits, six ounces of fresh butter, four ounces of sifted +sugar, half a gill of cream, and three eggs well beaten. Work them well, +and fill the pan, which must be lined with puff-paste; lay on the top +some candied lemon-peel cut thin. + + +_Another._ + +Boil the peel of two lemons till tender; pound it in a mortar very fine; +blanch and pound a few almond kernels with the peel. Mix a quarter of a +pound of loaf sugar, a quarter of a pound of butter, the yolks of six +eggs, all together in the mortar, and put it in the puff-paste for +baking. This quantity will make twelve or fourteen cakes. + + +_Orange Cheesecake._ + +Take the peel of one orange and a half and one lemon grated; squeeze out +the juice; add a quarter of a pound of sugar, and a quarter of a pound +of melted butter, four eggs, leaving out the whites, a little Naples +biscuit grated, to thicken it, and a little white wine. Put almonds in +it if you like. + + +_Scotch Cheesecake._ + +Put one ounce of butter into a saucepan to clarify; add one ounce of +powder sugar and two eggs; stir it over a slow fire until it almost +boils, but not quite. Line your pattypans with paste; bake the cakes of +a nice brown, and serve them up between hot and cold. + + +_Cherries, to preserve._ No. 1. + +Take either morella or carnation; stone the fruit; to morella cherries +take the jelly of white currants, drawn with a little water, and run +through a jelly-bag; to a pint and a half of jelly, add three pounds of +fine sugar. Set it on a quick fire; when it boils, skim it, and put in a +pound of stoned cherries. Let them not boil too fast at first; take them +off at times; but when they are tender boil them very fast till they are +very clear and jelly; then put them into pots or glasses. The carnation +cherries must have red currant jelly; if you have not white currant +jelly for the morella, codling jelly will do. + + +_Cherries, to preserve._ No. 2. + +To three quarters of a pound of cherries stoned take one pound and a +quarter of sugar; leave out a quarter of a pound to strew on them as +they boil. Put in the preserving-pan a layer of cherries and a layer of +sugar, till they are all in; boil them quick, keeping them closely +covered with white paper, which take off frequently, and skim them; +strew the sugar kept out over them; it will clear them very much. When +they look clear they are done enough. Take them out of the syrup quite +clear from the skim; strain the syrup through a fine sieve; then put to +it a quarter of a pint of the juice of white currants, put them into the +pan again, and boil it till it is a hanging jelly. Just before it is +quite done put in the cherries; give them a boil, and put them into +pots. There must be fourteen spoonfuls of water put in at first with the +cherries. + + +_Cherries, to preserve._ No. 3. + +Stone the cherries, and to twelve pounds of fruit put nine pounds of +sugar; boil the sugar-candy high; stir it well; throw in the cherries; +let them not boil too fast at first, stirring them often in the pan; +afterwards boil them fast till they become tender. + + +_Morella Cherries, to preserve._ + +When you have stalked and stoned your cherries, put to them an equal +weight of sugar: make your syrup, skim it, and take it off the fire. +Skim it again well, and put in your cherries, shaking them with care in +the pan. Boil them, not on a quick fire, lest the fruit should crack; +and take them off the fire several times. Let them boil till done; put +your cherries into pots; strain the syrup through muslin, and boil it +again till thoroughly done. + + +_Morella Cherries, to preserve in Brandy._ + +Take two pounds of morella cherries, when not too ripe, but finely +coloured, weighed with their stalks and stones. Put a quart of water and +twelve ounces of double-refined sugar into a preserving-pan, and set it +over a clear charcoal fire. Let it boil a quarter of an hour; skim it +clean, and set it by till cold. Then take away the stalks and stones, +and, when the syrup is quite cold, put the stoned cherries into the +syrup, set them over a gentle fire, and let them barely simmer till +their skins begin to rise. Take them from the fire; pour them into a +basin; cut a piece of paper round of the size of the basin; lay it close +upon the cherries while hot, and let them stand so till next day. Set a +hair sieve in a pan, and pour the cherries into it; let them drain till +the syrup is all drained out: boil the syrup till reduced to two-thirds, +and set it aside till cold. Put your cherries into a glass jar; put to +them a spoonful of their own syrup and one of brandy, and continue to do +so till the jar is filled within two inches of the top: then put over it +a wet bladder, and a piece of leather over that; tie it down close, and +keep it in a warm place. + +If you do not mind the stones, merely cut off the stalks of the +cherries. + + +_Brandy Cherries._ + +To each bottle of brandy add half a pound of white sugar-candy: let this +dissolve; cut the large ripe morella cherries from the tree into a glass +or earthen jar, leaving the stalks about half the original length. When +the jar is full, pour upon the cherries the brandy as above. Let the +fruit be completely covered, and fill it up as the liquor settles. Cork +the jar, and tie a leather over the top. Apricot kernels blanched and +put in are an agreeable addition. + + +_Cherries, to dry._ + +Stone the cherries, and to ten pounds when stoned put three pounds of +sugar finely beaten. Shake the cherries and sugar well together; when +the sugar is quite dissolved, give them a boil or two over a slow fire, +and put them in an earthen pot. Next day scald them, lay them on a +sieve, and dry them in the sun, or in a oven, not too hot. Turn them +till they are dry enough, then put them up; but put no paper. + + +_Liquor for dried Cherries._ + +Take some red currants, and boil them in water till it is very red; then +put it to your cherries and sugar it; this makes them of a good colour. + + +_Cherry Jam._ + +Take twelve pounds of stoned cherries; boil and break them as they boil, +and, when you have boiled all the juice away, and can see the bottom of +the pan, put in three pounds of sugar finely beaten: stir it well in; +give the fruit two or three boils, and put it in pots or glasses, and +cover with brandy paper. + + +_Cocoa._ + +Take three table-spoonfuls of cocoa and one dessert spoonful of flour; +beat them well together, and boil in a pint and a half of spring water, +upon a slow fire, for two or three hours, and then strain it for use. + + +_Cocoa-Nut Candy._ + +Grate a cocoa-nut on a fine bread grater; weigh it, and add the same +quantity of loaf-sugar: melt the sugar with rose-water, of which, for a +small cocoa-nut, put six table-spoonfuls. When the syrup is clarified +and boiling, throw in the cocoa-nut by degrees; keep stirring it all the +time, whilst boiling, with a wooden slice, to prevent it burning to the +bottom of the pan, which it is very apt to do, unless great care is +taken. When the candy is sufficiently boiled, spread it on a pasteboard +previously rubbed with a wet cloth, and cut it in whatever shape you +please. + +To know when the candy is sufficiently boiled, drop a small quantity on +the pasteboard, and if the syrup does not run from the cocoa-nut, it is +done enough; when the candy is cold, put it on a dish, and keep it in a +dry place. + + +_Coffee, to roast._ + +For this purpose you must have a roaster with a spit. Put in no more +coffee than will have room enough to work about well. Set it down to a +good fire; put in every now and then a little fresh butter, and mix it +well with a spoon. It will take five or six hours to roast. When done, +turn it out into a large dish or a dripping-pan, till it is quite dry. + + +_Another way._ + +Take two pounds of coffee, and put it into a roaster. Roast it one hour +before a brisk fire; add two ounces of butter, and let it roast till it +becomes of a fine brown. Watch, that it does not burn. Two hours and a +half will do it. Take half a pound for eight cups. + + +_Coffee to make the foreign way._ + +Take Demarara--Bean Dutch coffee--in preference to Mocha coffee; wash it +well. When it is very clean, put it in an earthen vessel, and cover it +close, taking great care that no air gets to it; then grind it very +thoroughly. Put a good half pint of coffee into a large coffee-pot, that +holds three quarts, with a large table-spoonful of mustard; then pour +upon it boiling water. It is of great consequence that the water should +boil; but do not fill the coffee-pot too full, for fear of its boiling +over, and losing the aromatic oil. Then pour the whole contents +backwards and forwards several times into a clean cup or basin, wiping +the basin or cup each time--this will clear it sufficiently. Let it then +stand ten minutes, after which, when cool, pour it clear off the grounds +steadily, into clean bottles, and lay them down on their sides, well +corked. Do not throw away your coffee grounds, but add another +table-spoonful of mustard to them, and fill up the vessel with boiling +water, doing as before directed. Be sure to cork the bottles well; lay +them down on one side, and before you want to use them set them up for a +couple of hours, in case any sediment should remain. Let it come to the +boil, always taking care that it is neither smoked nor boils over. All +coffee should be kept on a lamp while you are using it. + +By following this receipt as much coffee will be obtained for threepence +as you would otherwise get for a shilling; and it is the best possible +coffee. + + +_To make Cream rise in cold weather._ + +Dip each pan or bowl into a pail of boiling water before you strain the +milk into it. Put a close cover over each for about ten minutes: the hot +steam causes the cream to rise thick and rich. + + +_Cream, to fry._ + +Take two spoonfuls of fine flour and the yolks of four eggs; grate in +the rind of one lemon; beat them well with the flour, and add a pint of +cream. Mix these very well together; sweeten to your taste, and add a +bit of cinnamon. Put the whole in a stewpan over a slow fire; continue +to stir it until it is quite hot; but it must not boil. Take out the +cinnamon; beat two eggs very well, and put them into the cream; butter a +pewter dish; pour the cream in it; put it into a warm oven to set, but +not to colour it. When cold, cut it into pieces, and have ready a +stewpan or frying-pan, with a good deal of lard; dredge the cream with +flour; fry the pieces of a light brown, grate sugar over them, glaze +with a salamander, and serve them very hot. + + +_Artificial Cream and Curd._ + +A pint of good new milk, nine whites of eggs beat up, and well stirred +and mixed with the milk; put it on a slow fire to turn; then take it +off, and drain it through a fine sieve, and set it into a basin or +mould. To make the cream for it, take a pint of milk and the yolks of +four eggs well beat, boil it with a bit of cinnamon over a slow fire; +keep it constantly stirring; when it is as thick as rich cream, take it +off, and stir it a little while afterwards. + + +_Cream of Rice._ + +Wash and well clean some very good rice; put it into a stewpan, with +water, and boil it gently till quite soft, with a little cinnamon, if +agreeable to the taste. When the rice is boiled quite soft, take out the +cinnamon. Then take a large dish, and set it on a table: have a clean +tamis--a new one would be better--a tamis is only the piece of flannel +commonly used in kitchens for passing sauces through--and give one end +of the tamis to a person on the opposite side of the table to hold, +while you hold the other end with your left hand. Having a large wooden +spoon in your right, you put two or three spoonfuls of boiled rice into +this tamis, which is held over the large dish, and rub the rice upon it +with the spoon till it passes through into the dish. Whatever sticks to +the tamis take off with a silver spoon and put into the dish. When you +have passed the quantity you want, put it in a basin. It should be made +fresh every day. Warm it for use in a small silver or tin saucepan, +adding a little sugar and Madeira, according to your taste. + + +_Almond Cream._ + +Make this in the manner directed for pistachio cream, adding half a +dozen bitter almonds to the sweet. + + +_Barley Cream._ + +Take half a pint of pearl barley, and two quarts of water. Boil it half +away, and then strain it out. Put in some juice of lemons; sweeten it to +your taste. Steep two ounces of sweet almonds in rose-water; and blanch, +stamp, and strain them through into the barley, till it is as white as +milk. + + +_French Barley Cream._ + +Boil your barley in two or three waters, till it looks white and tender; +pour the water clean from the barley, and put as much cream as will make +it tolerably thick, and a blade or two of mace, and let it boil. To a +pint and a half of cream put two ounces of almonds, blanched and ground +with rose-water. Strain them with cold cream; put the cream through the +almonds two or three times, wringing it hard. Sweeten to your taste; let +it boil; and put it in a broad dish. + + +_Chocolate Cream._ + +Boil a quart of thick cream, scraping into it one ounce of chocolate. +Add about a quarter of a pound of sugar; when it is cold put nine whites +of eggs; whisk it, and, as the froth rises, put it into glasses. + + +_Citron Cream._ + +To a quarter of a pound of citron pounded put three gills of cream: mill +it up with a chocolate-stick till the citron is mixed; put it in sugar +if needful. + + +_Clotted Cream._ + +Set the milk in the usual way; when it has stood twelve hours, it is, +without being skimmed, to be placed in a stove and scalded, of course +not suffered to boil, and then left to stand again for twelve hours; +then take off the cream which floats at the top in lumps, for which +reason it is called clotted cream; it may be churned into butter; the +skim milk makes cheese. + + +_Coffee Cream._ + +Take two ounces of whole coffee, one quart of cream, about four ounces +of fine sugar, a small piece of the yellow rind of a lemon, with rather +less than half an ounce of the best picked isinglass. Boil these +ingredients, stirring them now and then, till the cream is highly +flavoured with the coffee. It might, perhaps, be better to flavour the +cream first, and then dissolve the isinglass and put it to it. Take it +off the fire; have ready the yolks of six eggs beaten, which add to the +cream, and continue to beat it till it is about lukewarm, lest the eggs +should turn the cream. Strain the whole through a fine sieve into the +dish in which you mean to serve it, which must be first fixed into a +stewpan of boiling water, that will hold it so commodiously, that the +bottom only will touch the water, and not a drop of the water come to +the cream. Cover the cream with the lid of a stewpan, and in that lid +put two or three bits of lighted charcoal, moving them from one part to +another, that it may all set alike; it should only simmer. When it has +done in this manner for a short time, take off the cover of the stewpan; +if not done enough, cover it again, and put fresh charcoal; it should be +done so as to form a weak jelly. Take it off, and keep it in a cool +place till you serve it. If you wish to turn it out in a mould, boil +more isinglass in it. Tea cream is made in the same manner. + + +_Eringo Cream._ + +Take a quarter of a pound of eringoes, and break them into short pieces; +put to them a pint of milk; let it boil till the eringoes are very +tender; then pour the milk from them; put in a pint of cream to the +eringoes; let them boil; put in an egg, beaten well, to thicken, and +dish it up. + + +_Fruit Cream._ + +Scald your fruit; when done, pulp it through a sieve; let it stand till +almost cold; then sweeten it to your taste; put it into your cream, and +make it of whatever thickness you please. + + +_Preserved Fruit Creams._ + +Put half a pound of the pulp of any preserved fruit in a large pan: add +to it the whites of three eggs, well beaten; beat these well together +for an hour. Take it off with a spoon, and lay it up high on the dish or +glasses. Raspberries will not do this way. + + +_Italian Cream._ + +Boil a pint of cream with half a pint of new milk; when it boils throw +in the peel of an orange and a lemon, with a quarter of a pound of +sugar, and a small pinch of salt. When the cream is impregnated with the +flavour of the fruit, mix and beat it with the yolks of eight eggs; set +it on the fire to be made equally thick; as soon as it is thick enough +for the eggs to be done, put into it an ounce of dissolved isinglass; +drain it well through a sieve: put some of the cream into a small mould, +to see if it is thick enough: if not, add more isinglass. Lay this +preparation in a mould in some salt or ice; when it is quite stiff, and +you wish to send it up, dip a napkin in hot water, and put it round the +mould, which turn upside down in the dish. + + +_Another._ + +Put two table-spoonfuls of sifted sugar, half of a gill of white wine, +with a little brandy, a table-spoonful of lemon-juice, and the rind of a +lemon, in a basin, with a pint of cream well whipped together; put thin +muslin in the shape or mould, and set it in a cold place, or on ice, +till wanted. + + +_Lemon Cream._ No. 1. + +Take five large lemons and rasp off all the outside; then squeeze the +lemons, and put what you have rasped off into the juice; let it stand +two or three hours, if all night the better. Take eight whites of eggs +and one yolk, and beat them well together; put to it a pint of spring +water: then mix them all, and sweeten it with double-refined sugar +according to your taste. Set it over a chaffing-dish of coals, stirring +it till it is of a proper thickness; then dish it out. Be sure not to +let it boil. + + +_Lemon Cream._ No. 2. + +Pare three smooth-skinned lemons; squeeze out the juice; cut the peel in +small pieces, and put it to the juice. Let it stand two or three hours +closely covered, and, when it has acquired the flavour of the peel, add +to it the whites of five eggs and the yolks of three. Beat them well +with two spoonfuls of orange-flower water; sweeten with double-refined +sugar; strain it; set it over a slow fire, and stir it carefully till it +is as thick as cream; then pour it into glasses. + + +_Lemon Cream._ No. 3. + +Set on the fire three pints of cream; when it is ready to boil, take it +off, and squeeze a lemon into it. Stir it up; hang it up in a cloth, +till the whey has run out; sweeten it to your taste, and serve it up. + + +_Lemon Cream._ No. 4. + +Take the sweetest cream, and squeeze in juice of lemon to your taste: +put it into a churn, and shake it till it rises or ferments. Sweeten it +to your taste, but be sure not to put any sugar before you churn it, for +that will hinder the fermentation. + + +_Lemon Cream._ No. 5. + +Pare two lemons, and squeeze to them the juice of one larger or two +smaller; let it remain some time, and then strain the juice to a pint of +cream, and add the yolks of four eggs beaten and strained; sweeten it, +and stir it over the fire till thick. You may add a little brandy, if +agreeable. + + +_Lemon Cream without Cream._ + +Squeeze three lemons, and put the parings into the juice; cover and let +it remain three hours; beat the yolks of two eggs and the whites of +four; sweeten this; add a little orange-flower water, and put it to the +lemon-juice. Set the whole over a slow fire till it becomes as thick as +cream, and take particular care not to let it boil. + + +_Lemon Cream frothed._ + +Make a pint of cream very sweet, and add the paring of one lemon; let it +just boil; put the juice of one large lemon into a glass or china dish, +and, when the cream is nearly cold, pour it out of a tea-pot upon the +juice, holding it as high as possible. Serve it up. + + +_Orange Cream._ + +Squeeze the juice of four oranges to the rind of one; pat it over the +fire with about a pint of cream, and take out the peel before the cream +becomes bitter. Boil the cream, and, when cold, put to it the yolks of +four eggs and the whites of three, beaten and strained, and sugar to +your taste. Scald this, but keep stirring all the time, until of a +proper thickness. + + +_Orange Cream frothed._ + +Proceed in the same way as with the lemon, but put no peel in the cream; +merely steep a bit a short time in the juice. + + +_Imperial Orange Cream._ + +Take a pint of thick sweet cream, and boil it with a little orange-peel. +When it just boils, take it off the fire, and stir it till it is no +hotter than milk from the cow. Have ready the juice of four Seville +oranges and four lemons; strain the juice through a jelly-bag, and +sweeten it well with fine sugar, and a small spoonful of orange-flower +water. Set your dish on the ground, and, your juice being in it, pour +the cream from as great a height as you can, that it may bubble up on +the top of the cream; then set it by for five or six hours before you +use it, if the weather is hot, but in winter it may stand a whole night. + + +_Pistachio Cream._ + +Take a quarter of a pound of pistachio-nuts and blanch them; then beat +them fine with rose-water; put them into a pint of cream; sweeten it, +let it just boil, and put it into glasses. + + +_Raspberry Cream._ + +To one pint of cream put six ounces of jam, and pulp it through a sieve, +adding the juice of a lemon; whisk it fast at the edge of your dish; lay +the froth on the sieve, and add a little more of the juice. When no more +froth will rise, put your cream into a dish or cups; heap the froth well +on. + + +_Ratafia Cream._ + +Boil three or four laurel-leaves in one pint of cream, and strain it; +when cold, add the yolks of three eggs beaten and strained; then sweeten +it; put in it a very little brandy; scald it till thick, and keep +stirring it all the time. + + +_Rice Cream._ + +Boil a quart of milk with a laurel-leaf; pour it on five dessert +spoonfuls of ground rice; let it stand two hours; then put it into a +saucepan, and boil it till it is tender, with rather less than a quarter +of a pound of sugar. Beat the yolks of two eggs, and put them into it +when it is almost cold; and then boil till it is as thick as a cream. +When it is sent to table, put in a few ratafia biscuits. + + +_Runnet Whey Cream._ + +Turn new milk from the cow with runnet; press the whey from it; beat the +curd in a mortar till it is quite smooth; then mix it with thick cream, +and froth it with a froth-stick; add a little powdered sugar. + + +_Snow Cream._ + +Sweeten the whites of four eggs, add a pint of thick sweet cream and a +good spoonful of brandy. Whisk this well together; take off the froth, +and lay it upon a sieve; when all the froth that will rise is taken off, +pour what has run through to the rest. Stir it over a slow fire, and let +it just boil; fill your glasses about three parts full, and lay on the +froth. + + +_Strawberry Cream._ + +Exactly the same as raspberry. + + +_Sweetmeat Cream._ + +Slice preserved peaches, apricots, or plums, into good cream, sweetening +it with fine sugar, or the syrup in which they were preserved. Mix these +well together, and put it into glasses. + + +_Whipt Cream, to put upon Cake._ + +Sweeten a pint of cream to your taste; grate in the peel of a lemon, and +steep it some hours before you make use of your cream. Add the juice of +two lemons; whip it together; and take off the top into a large piece of +fine muslin, or gauze, laid within a sieve. Let this be done the night +before it is to be used. In summer it may be done in the morning of the +same day; but the whipt cream must be drained from the curd before it is +put upon the cake. + + +_Cucumbers, to preserve green._ + +Take fine large green cucumbers; put them in salt and water till they +are yellow; then green them over fresh salt and water in a little roch +alum. Cover them close with abundance of vine leaves, changing the +leaves as they become yellow. Put in some lemon-juice; and, when the +cucumbers are of a fine green, take them off and scald them several +times with hot water, or make a very thin syrup, changing it till the +raw taste of the cucumbers is taken away. Then make a syrup thus: to a +pound of cucumbers take one pound and a half of double-refined sugar; +leave out the half pound to add to them when boiled up again; put +lemon-peel, ginger cut in slices, white orris root, and any thing else +you like to flavour with; boil it well; when cool, put it to the +cucumbers, and let them remain a few days. Boil up the syrup with the +remainder of the sugar; continue to heat the syrup till they look clear. +Just before you take the syrup off, add lemon-juice to your taste. + + +_Cream Curd._ + +Boil a pint of cream, with a little mace, cinnamon, and rose-water, and, +when as cool as new milk, put in half a spoonful of good runnet. When it +turns, serve it up in the cream dish. + + +_Lemon Curd._ + +To a pint of cream, when it boils, put in the whites of six eggs, and +one lemon and a half; stir it until it comes to a tender curd. Then put +it into a holland bag, and let it drain till all the whey is out of it; +beat the curd in a mortar with a little sugar; put it in a basin to +form; about two or three hours before you use it, turn it out, and pour +thick cream and sugar over it. + + +_Paris Curd._ + +Put a pint of cream on the fire, with the juice of one lemon, and the +whites of six eggs; stir it till it becomes a curd. Hang it all night in +a cloth to drain; then add to it two ounces of sweet almonds, with +brandy and sugar to your taste. Mix it well in a mortar, and put it into +shapes. + + +_Currants, to bottle._ + +Gather your fruit perfectly dry, and not too ripe; cut each currant from +the stalk separately, taking care not to bruise them; fill your bottles +quite full, cork them lightly, set them in a boiler with cold water, and +let them simmer a quarter of an hour, or according to the nature and +ripeness of the fruit. By this process the fruit will sink; pour on as +much boiling water as will cover the surface and exclude air. Should +they mould, move it off when you use the fruit, and you will not find +the fruit injured by it. Cork your bottles quickly, after you take them +out of the water; tie a bladder over, and put them in a dry place. This +method answers equally well for gooseberries, cherries, greengages, and +damsons. + + +_Another way._ + +Gather the currants quite dry; clip them off the stalks; if they burst +in pulling off they will not do. Fill some dry common quart bottles with +them, rosin the corks well over, and then tie a bladder well soaked over +the cork, and upon the leather; all this is absolutely necessary to +keep the air out, and corks in; place the bottles, with the corks +downwards, in a boiler of cold water, and stuff hay between them to keep +them steady. Make a fire under them, and keep it up till the water +boils; then rake it out immediately, and leave the bottles in the boiler +till the water is quite cold. Put them into the cellar in any vessel +that will keep them steadily packed, the necks always downward. When a +bottle is opened, the currants must be used at once. The bottles will +not be above half full when taken out of the boiler, and they must not +be shaken more than can be avoided. + +This process answers equally well for apricots, plums, and cherries. + + +_Currants or Barberries, to dry in bunches._ + +When the currants, or barberries, (which should be maiden barberries) +are stoned and tied up in bunches, take to one pound of them a pound and +a half of sugar. To each pound of sugar put half a pint of water; boil +the syrup well, and put the fruit into it. Set it on the fire; let it +just boil, and then take it off. Cover it close with white paper; let it +stand till next day; then make it scalding hot, and let it stand two or +three days, covered close with paper. Lay it in earthen plates; sprinkle +over it fine sugar, put it on a stove to dry; lay it on sieves till one +side is dry; then turn and sift sugar on it. When dry enough lay it +between papers. + + +_Currants, to ice._ + +Take the largest and finest bunches of currants you can get; beat the +white of an egg to a froth; dip them into it; lay them, so as not to +touch, upon a sieve: sift double-refined sugar over them very thick, and +let them dry in a stove or oven. + + +_White Currants, to preserve._ + +Take the largest white currants, but not the amber colour; strip them, +and to two quarts of currants put a pint of water; boil them very fast, +and run them through a jelly-bag to a pint of juice. Put a pound and +half of sugar, and half a pound of stoned currants; set them on a brisk +fire, and let them boil very fast till the currants are clear and jelly +very well; then put them into glasses or pots, stirring them as they +cool, to make them mix well. Paper them down when just cold. + + +_Red Currants, to preserve._ + +Mash the currants and strain them through a thin strainer; to a pint of +juice take a pound and a half of sugar and six spoonfuls of water. Boil +it up and skim it well. Put in half a pound of stoned currants; boil +them as fast as you can, till the currants are clear and jelly well; +then put them into pots or glasses, and, when cold, paper them as other +sweetmeats. Stir all small fruits as they cool, to mix them with the +jelly. + + +_Another way._ + +Take red and white currants; squeeze and drain them. Boil two pints of +juice with three pounds of fine sugar: skim it; then put in a pound of +stoned currants; let them boil fast till they jelly, and put them into +bottles. + + +_Currant Jam._ + +To a pound of currants put three quarters of a pound of lump sugar. Put +the fruit first into the preserving-pan, and place the sugar carefully +in the middle, so as not to touch the pan. Let it boil gently on a clear +fire for about half an hour. It must not be stirred. Skim the jelly +carefully from the top, and add a quarter of a pound of fruit to what +remains from the jelly; stir it well, and boil it thoroughly. The +proportion of fruit added for the jam must always be one quarter. In +making jelly or jam, it is an improvement to add to every five pounds of +currants one pound of raisins. + + +_Currant Jam or Jelly._ + +Take two pounds of currants and half a pound of raspberries: to every +pound of fruit add three quarters of a pound of good moist sugar. Simmer +them slowly; skim the jam very nicely; when boiled to a sufficient +consistency, put it into jars, and, when cold, cover with brandy paper. + + +_Black or red Currant Jelly._ + +Strip the fruit when full ripe; put it into a stone jar; put the jar, +tied over with white paper, into a saucepan of cold water, and stew it +to boiling on the stove. Strain off the liquor, and to every pint of red +currants weigh out a pound of loaf-sugar, if black, three quarters of a +pound; mix the fruit and the sugar in lumps, and let it rest till the +sugar is nearly dissolved. Then put it in a preserving-pan, and simmer +and skim it till it is quite clear. When it will jelly on a plate, it is +done, and may be put in pots. + + +_Currant Juice._ + +Take currants, and squeeze the juice out of them; have some very dry +quart bottles, and hold in each a couple of burning matches. Cork them +up, to keep the smoke confined in them for a few hours, till the juice +is put in them. Fill them to the neck with the currant juice; then +scald them in a copper or pot with hay between. The water must be cold +when the bottles are put in: let them have one boil. + + +_Another way._ + +Boil a pint of currant juice with half a pint of clarified sugar; skim +it; add a little lemon to taste, and mix with a quart of seed. + + +_Currant Paste._ + +Mash red and white currants; strain them through a linen bag; break in +as much of the strained currants as will make the juice thick enough of +seeds; add some gooseberries boiled in water. Boil the whole till it +jellies; let it stand to cool; then put a pound of sugar to every pint, +and scald it. + + +_Custard._ No. 1. + +One quart of cream, twelve eggs, the whites of four, the rind of one +lemon, boiled in the cream, with a small quantity of nutmeg, and a +bay-leaf, bitter and sweet almonds one ounce each, a little ratafia and +orange-flower water; sweeten to your taste. The cream must be quite cold +before the eggs are added. When mixed, it must just be made to boil, and +then fill your cups. + + +_Custard._ No. 2. + +Take one pint of cream, boil in it a few laurel-leaves, a stick of +cinnamon, and the rind of a lemon; when nearly cold, add the yolks of +seven eggs, well beaten, and six ounces of lump sugar; let it nearly +boil; keep stirring it all the while, and till nearly cold, and add a +little brandy. + + +_Custard._ No. 3. + +A quart of cream, and the yolks of nine eggs, sugared to your taste; if +eggs are scarce, take seven and three whites; it must not quite boil, or +it will curdle; keep it stirred all the time over a slow fire. When it +is nearly cold, add three table-spoonfuls of ratafia; stir till cold, +otherwise it will turn. It is best without any white of eggs. + + +_Custard._ No. 4. + +Take a pint of cream; blanch a few sweet almonds, and beat them fine; +sweeten to your palate. Beat up the yolks of five eggs, stir all +together, one way, over the fire, till it is thick. Add laurel-leaves, +bitter almonds, or ratafia, to give it a flavour; then put it into cups. + + +_Custard._ No. 5. + +Make some rice, nicely boiled, into a good wall round your trifle dish; +strew the rice over with pink comfits; then pour good custard into the +rice frame, and stripe it across with pink and blue comfits alternately. + + +_Almond Custard._ + +Blanch and pound fine, with half a gill of rose-water, six ounces of +sweet and half an ounce of bitter almonds; boil a pint of milk; sweeten +it with two ounces and a half of sugar; rub the almonds through a sieve, +with a pint of cream; strain the milk to the yolks of eight eggs, well +beaten--three whites if thought necessary--stir it over a fire till of a +good thickness; when off the fire, stir it till nearly cold to prevent +its curdling. + + +_To bottle Damsons._ + +Take ripe fruit; wipe them dry, and pick off the stalks; fill your +bottles with them. The bottles must be very clean and dry. Put the corks +lightly into them, to keep out the steam when simmering: then set them +up to the necks in cold water, and let them simmer a quarter of an hour, +but not boil, or the fruit will crack. Take them out, and let them stand +all night. Next day, cork them tight, rosin the corks, and keep them in +a dry place. + + +_Damsons, to dry._ + +Pick out the finest damsons, and wipe them clean. To every pound of +fruit take half a pound of sugar; wet the damsons with water; and put +them into the sugar with the insides downward. Set them on the fire till +the sugar is melted; let them lie in the sugar till it has thoroughly +penetrated them, heating them once a day. When you take them out, dip +them in hot water, and lay them to dry. + + +_Damsons, to preserve without Sugar._ + +When the damsons are quite ripe, wipe them separately, and put them into +stone jars. Set them in an oven four or five times after the bread is +drawn. When the skins shrivel they are done enough; if they shrink much, +you must fill up the jar with more fruit, and cover them at last with +melted suet. + + +_Dripping, to clarify for Crust._ + +Boil beef dripping in water for a few minutes; let it stand till cold, +when it will come off in a cake. It makes good crust for the kitchen. + + +_Dumplings._ + +Take of stale bread, suet, and loaf-sugar, half a pound each; make the +whole so fine as to go through a sieve. Mix it with lemon-juice, and add +the rind of a lemon finely grated. Make it up into dumplings, and pour +over them sweet sauce without wine. + + +_Currant Dumplings._ + +A quarter of a pound of apple, a quarter of a pound of currants, three +eggs, some sugar, bitter almonds, lemon or orange peel, and a little +nutmeg. Boil an hour and a half. + + +_Drop Dumplings._ + +To a piece of fresh butter, of the size of an egg, take three spoonfuls +of flour, and three yolks of eggs; stir the butter and eggs well +together; add a little salt and nutmeg, and then put the flour to it. +Drop the batter with a small spoon into boiling water, and let it boil +four or five minutes; pour the water from the dumplings, and eat them +with a ragout, or as a dish by itself. + + +_Another way._ + +Break two eggs into half a pint of milk, and beat them up; mix with +flour, and put a little salt. Set on the fire a saucepan with water, +and, when it boils, drop the batter in with a large spoon, and boil them +quick for five minutes. Take them out carefully with a slice, lay them +on a sieve for a minute to dry, put them into a dish, cut a piece of +butter in thin slices, and stir among them. Send them up as hot as you +can. + + +_Kitchen hard Dumplings._ + +Mix flour and water with a little salt into a stiff paste. Put in a few +currants for change, and boil them for half an hour. It improves them +much to boil them with beef or pork. + + +_Yest Dumplings._ + +A table-spoonful of yest, three handfuls of flour, mix with water and a +little salt. Boil ten minutes in a deep pot, and cover with water when +they rise. The dough to be made about the size of an apple. The quantity +mentioned above will make a dozen of the proper size. + + +_Another way._ + +Make nice light dough, by putting your flour into a platter; make a +hollow in the middle of it, and pour in a little good small beer warmed, +an egg well beaten, and some warm milk and water. Strew salt upon the +flour, but not upon the mixture in the middle, or it will not do well. +Then make it into as light a dough as you can, and set it before the +fire, covered with a cloth, a couple of hours, to rise. Make it into +large dumplings, and set them before the fire six or seven minutes; +then put them into boiling water with a little milk in it. A quarter of +an hour will do them. + + +_Eggs._ + +Eggs left till cold will reheat to the same degree as at first. For +instance, an egg boiled three minutes and left till cold will reheat in +the same time and not be harder. It may be useful to know this when +fresh eggs are scarce. + + +_Whites of Eggs._ + +Beat up the whites of twelve eggs with rose-water, some fine grated +lemon-peel, and nutmeg; sweeten to your taste, and well mix the whole. +Boil it in four bladders, tied up in the shape of an egg, till hard; +they will take half an hour. When cold, lay them in a dish; mix half a +pint of good cream, a gill of sack, and half the juice of a Seville +orange; sweeten and mix it well, and pour it over the eggs. + + +_Another way._ + +Beat two whites in a plate in a cool place till quite stiff and they +look like snow. Lay it on the lid of a stewpan; put it in a cool oven, +and bake it of a light brown for about ten minutes. + + +_Figs, to dry._ + +Take figs when thoroughly ripe, pare them very thin, and slit them at +the top. To one pound of fruit put three quarters of a pound of sugar, +and to the sugar a pint of water; boil the syrup at first a little, skim +it very clean, and set it over coals to keep it warm. Have ready some +warm water, and when it boils put in your figs; let them boil till +tender; then take them up by the stalk, and drain them clean from water. +Put them into the syrup over the fire for two or three hours, turning +them frequently; do the same morning and evening, keeping them warm, for +nine days, till you find them begin to candy. Then lay them out upon +glasses. Turn them often the first day, on the next twice only; they +will quickly dry if they are well attended to. A little ambergris or +musk gives the fruit a fine flavour. Peaches and plums may be done the +same way. + + +_Small Flowers, to candy._ + +Take as much fine sugar as you think likely to cover the flowers, and +wet it for a candy. When boiled pretty thick, put in your flowers, and +stir, but be careful not to bruise them. Keep them over the fire, but do +not let them boil till they are pretty dry; then rub the sugar off with +your hands as soon as you can, and take them out. + + +_Flowers in sprigs, to candy._ + +Dissolve gum arabic in water, and let it be pretty thin; wet the flowers +in it, and put them in a cloth to dry. When nearly dry, dip them all +over in finely sifted sugar, and hang them up before the fire, or, if it +should be a fine sunshiny day, hang them in the sun till they are +thoroughly dry, and then take them down. The same may be done to +marjoram and mint. + + +_Dutch Flummery._ + +Steep two ounces of isinglass two hours in a pint of boiling water; take +a pint of white wine, the yolks of eight eggs, well beaten, the juice of +four lemons, with the rind of one. Sweeten it to your taste; set it over +the fire, and keep it stirring till it boils. + + +_Hartshorn Flummery._ No. 1. + +Take half a pound of hartshorn; boil it in four quarts of water, till +reduced to one quarter or less; let it stand all night. Blanch a quarter +of a pound of almonds, and beat them small; melt the jelly, mix with it +the almonds, strained through a thin strainer or hair sieve; then put a +quarter of a pint of cream, a little cinnamon, and a blade of mace; boil +these together, and sweeten it. Put it into china cups, and, when you +use it, turn it out of the cups, and eat it with cream. + + +_Hartshorn Flummery._ No. 2. + +Put one pound of hartshorn shavings to three quarts of spring water; +boil it very gently over a slow fire till it is reduced to one quart, +then strain it through a fine sieve into a basin; let it stand till +cold; then just melt it, and put to it half a pint of white wine, a pint +of good thick cream, and four spoonfuls of orange-flower water. Scald +the cream, and let it be cold before you mix it with the wine and jelly; +sweeten it with double-refined sugar to your taste, and then beat it all +one way for an hour and a half at least, for, if you are not careful in +thus beating, it will neither mix nor even look to please you. Dip the +moulds first in water, that they may turn out well. Keep the flummery in +cups a day before you use it; when you serve it, stick it with blanched +almonds, cut in thin slices. Calves' feet may serve instead of hartshorn +shavings. + + +_Hartshorn Flummery._ No. 3. + +Take one pound of hartshorn shavings, and put to it three quarts of +water; boil it till it is half consumed; then strain and press out the +hartshorn, and set it by to cool. Blanch four ounces of almonds in cold +water, and beat them very fine with a little rose and orange-flower +water. Make the jelly as warm as new milk, and sweeten it to your taste +with the best sugar; put it by degrees to the almonds, and stir it very +well until they are thoroughly mixed. Then wring it through a cloth, put +it into cups, and set it by to jelly. Before you turn them out, dip the +outside in a little warm water to loosen them; stick them with blanched +almonds, cut in thin long pieces. Three ounces of sweet almonds, and one +of apricot or peach kernels, make ratafia flummery. If you have none of +the latter, use bitter almonds. + + +_Fondues._ + +Boil a quarter of a pound of crumb of bread in milk; beat it with a +wooden spoon; grate half a pound of Cheshire cheese, add the yolks of +three eggs, and a quarter of a pound of butter; beat all well together. +Beat up three whites of eggs to a thick froth; put this in last, and +beat the whole well together. Bake in two paper cases or a dish, in a +quick oven, for twenty minutes. + + +_Yorkshire Fritters._ + +To two quarts of flour take two spoonfuls of yest, mixed with a little +warm milk. Let it rise. Take nine eggs, leaving out four whites, and +temper your dough to the consistence of paste. Add currants or apples, +and a little brandy or rose-water. Roll the fritters thin, and fry them +in lard. + + +_Fruit, to preserve._ + +Strip the fruit, put it into a stone jar, set the jar in a saucepan of +water, and stew it to boiling on the stove. Strain off the liquor, and +to every pint allow a pound of loaf sugar. Mix the fruit and the sugar +in lumps in a stone vessel, but not till the sugar is nearly dissolved: +then put it in a preserving-pan, and simmer and strain it till it is +quite clear. When it will jelly on a plate, it is done, and may be put +into pots. + + +_Fruit, to preserve green._ + +Take green pippins, pears, plums, apricots, or peaches; put them into a +preserving-pan; cover them with vine-leaves, and then with clear spring +water. Put on the cover of the pan, and set them over a very clear fire; +take them off as soon as they begin to simmer, and take them carefully +out with a slice. Then peel and preserve them as other fruit. + + +_Fruit of all sorts, to scald._ + +Put your fruit into scalding water, sufficient nearly to cover it; set +it over a slow fire, and keep it in a scald till tender, turning the +fruit where the water does not cover. When it is very tender, lay paper +close to it, and let it stand till it is cold. Then, to a pound of fruit +put half a pound of sugar, and let it boil, but not too fast, till it +looks clear. All fruit must be done whole, excepting pippins, and they +are best in halves or quarters, with a little orange-peel and the juice +of lemon. + + +_Gingerbread._ No. 1. + +To a pound and a half of flour add one pound of treacle, almost as much +sugar, an ounce of beaten ginger, two ounces of caraway seeds, four +ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut +your sweetmeats, mix all, and bake it in large cakes, or tin plates. + + +_Gingerbread._ No. 2. + +Into one pound and a half of flour work three quarters of a pound of +butter; add three quarters of a pound of treacle, two ounces of sugar, +half an ounce of ginger, a little orange-peel beaten and sifted. Some +take a pound and a quarter of treacle and two ounces of ginger. + + +_Gingerbread._ No. 3. + +Two pounds of flour, two ounces of caraway seeds, one tea-spoonful of +powdered ginger, half a spoonful of allspice, and the same of pearl-ash, +two ounces of preserved orange, the same of lemon-peel, and half a pound +of butter; mix these ingredients well together, and make it into a stiff +paste with treacle, as stiff as you would make paste for a tart; then +put it before the fire to rise for one hour, after which you may roll it +out, and cut it into cakes, or mould it, as you like. + + +_Gingerbread._ No. 4. + +Take a pound of treacle and half a pound of butter; melt them together +over a fire; have ready a pound and a half of flour well dried, into +which put at least half an ounce of ginger well beaten and sifted, as +many coriander seeds, half a pound of sugar, a little brandy, and some +candied orange-peel; then mix the warm treacle and butter with the +flour; make it into flat cakes, and bake it upon tins. + + +_Gingerbread._ No. 5. + +Two pounds of flour well dried, one pound of treacle, one pound of +sugar, one nutmeg, four ounces of sweetmeats, one ounce of beaten +ginger, one pound of fresh butter, melted with the treacle, and poured +hot upon the other ingredients; make it into a paste, and let it lie +till quite cold; then roll it out, and bake it in a slow oven. + + +_Gingerbread._ No. 6. + +One pound of treacle, the same weight of flour, butter and sugar of each +a quarter of a pound, ginger and candied lemon-peel of each half an +ounce. Rub the butter, ginger, and sugar, well together, before you put +in the treacle. + + +_Thick Gingerbread._ + +To a pound and a half of flour take one pound of treacle, almost as much +sugar, an ounce of beaten ginger, two ounces of caraway seed, four +ounces of citron and lemon-peel candied, and the yolks of four eggs. Cut +the sweetmeats; well mix the whole; and bake in large cakes on tin +plates. + + +_Gingerbread Cakes or Nuts._ + +Melt half a pound of butter, and put to it half a pound of treacle, two +spoonfuls of brandy, and six ounces of coarse brown sugar. Mix all these +together in a saucepan, and let the whole be milk warm; then put it to a +pound and a quarter of flour, half an ounce of ginger, some orange-peel +finely grated, and as much candied orange as you like. + + +_Gingerbread Nuts._ + +A quarter of a pound of treacle, the same of flour, one ounce of butter, +a little brown sugar, and some ginger. Mix all together, and bake the +nuts on tins. Sweetmeat is a great addition. + + +_Gooseberries, to bottle._ + +Pick them in dry weather before they are too large; cut them at both +ends with scissars, that they may not be broken; put them into very dry +bottles, and fill them up to the neck with cold spring water. Put the +bottles up to their necks in water, in a large fish-kettle, set it on +the fire, and scald them. Take it off immediately when you perceive the +gooseberries change colour. Next day, if the bottles require filling, +have ready some cold spring water which has been boiled, and fill half +way up the neck of the bottles; then pour in a little sweet oil, just +sufficient to cover the water at the top of the bottle, and tie them +over with a bladder. + + +_Gooseberries in Jelly._ + +Make as much thick syrup as will cover the quantity of gooseberries you +intend to do; boil and skim it clear: set it by till almost cold. Have +ready some green hairy gooseberries, not quite ripe, and the skins of +which are still rather hard; cut off the remains of the flower at one +end, leaving the little stalk on at the other; with a small penknife +slit down the side, and with the point of the knife carefully remove the +seeds, leaving the pulp. Put the gooseberries into the syrup when +lukewarm; set it on the fire, shake it frequently, but do not let it +boil. Take it off, and let the gooseberries stand all night: with a +spoon push them under the syrup, or cover them with white paper. Next +day set them on the fire, scald them again, but they must not boil, and +shake them as before. Proceed in the same manner a third time. The jelly +to put them in must be made thus: Take three pints of the sharpest +gooseberries you can get--they must be of the white sort--to one pint of +water; and the quantity you make of this jelly must of course be +proportioned to that of the fruit. Boil them half an hour, till all the +flavour of the fruit is extracted; strain off the liquor; let it settle, +pour off the clear, and to each pint add one pound of double-refined +sugar. Boil it till it jellies, which you may see by putting a little +into a spoon or cup. Put a little of the jelly at the bottom of the pot +to prevent the gooseberries from sinking to the bottom; when it is set, +put in the rest of the gooseberries and jelly. When cold, cover with +brandy paper. + + +_Gooseberries, to preserve._ + +Pick the white gooseberries, stamp and strain them; then take the +largest of them when they just begin to turn; stone them, and to half a +pound of gooseberries put a pound of the finest sugar, and beat it very +fine. Take half a pound of the juice which you have strained; let it +stand to settle clear; and set it, with six spoonfuls of water, on a +quick fire; boil it as fast as you can; when you see the sugar, as it +boils, look clear, they are enough; which will be in less than a quarter +of an hour. Put them in glasses or pots, and paper them close. Next day, +if they are not jellied hard enough, set them for a day or two in a hot +stove, or in some warm place, but not in the sun; and, when jellied, put +the papers close to them after being wetted and dried with a cloth. + + +_Another way._ + +Stone your gooseberries, and as you stone them put them into water: then +weigh them, and to eight ounces of gooseberries take twelve ounces of +double-refined sugar. Put as much water as will make it a pretty thick +syrup, and when boiled and skimmed let it cool a little; then put the +gooseberries into the syrup, and boil them quick, till they look clear. +Take them out one by one, and put them into glass bottles; then heat +the syrup a little, strain it through muslin, pour it on the fruit, and +it will jelly when cold. + + +_Gooseberry Paste._ + +Pick off the eyes of the gooseberries, and put them in water scarcely +sufficient to cover them; let them boil, and rub them through a sieve. +Boil up a candy of sugar; put in your paste, and just scald it a little. +Add one pound of sugar to a pint of the paste, and put into pots to dry +in the stove: when candied over, turn them out on glasses. + + +_Grapes, to dry._ + +Scald bunches of grapes in water till they will peel; when they are +peeled and stoned, put them into fresh cold water, cover them up close, +and set them over the fire till they begin to green. Then take them out +of the water and put them to the syrup; after it has been well skimmed. +Cut a paper that will exactly fit the skillet, and let it rest upon the +syrup. Cover the skillet, and set it over a slow fire, till the grapes +look green; put them into a thicker syrup, and, when they are as green +as you wish them to be, take them out of the syrup, and let them dry in +the stove in bunches. + + +_Grapes, to preserve._ + +Stone your grapes, and peel off the skin; cover them and no more with +codling jelly, and let them boil fast up: then take them off the fire, +let them stand until they are cold, and boil them again till they become +green. Put a pound of sugar to a pint of the grapes, and let them boil +fast till they jelly. + + +_Greengages, to preserve._ + +Gather the plums before they are too ripe, and take as much pump water +as will cover them. Put to the water a quarter of a pound of +double-refined sugar, boil it, and let it stand to be cold. Prick the +greengages with a large needle in four places to the stone; wrap each of +them lightly in a vine-leaf, and set them over a slow fire to green. Do +so for three days running; on the last day, put in a spoonful of old +verjuice or lemon-juice, and a small lump of alum. Next day draw them, +and, after taking off the vine-leaves, put them in a thick syrup, first +boiled and cleared. Finish them by degrees, by heating them a little +every day till they look clear. + + +_Another way._ + +Stone and split the fruit without taking off the skin. Weigh an equal +quantity of sugar and fruit, and strew part of the sugar over the +greengages, having first laid them on dishes, with the hollow part +uppermost. Take the kernels from the stones, peel and blanch them. The +next day, pour off the syrup from the fruit, and boil it very gently +with the other sugar eight minutes. Skim it, and add the fruit and +kernels. Simmer the whole till quite clear, taking off any scum that +rises. Put the fruit, one by one, into small pots, and pour the syrup +and kernels to it. + + +_Hartshorn Jelly._ + +Boil one pound of hartshorn shavings over a very gentle fire, in two +quarts of water, till it is reduced to one quart; let it settle, and +strain it off. Put to this liquor the whites of eight or nine eggs, and +four or five of their shells, broken very fine, the whites well beaten, +the juice of seven or eight lemons, or part oranges; sweeten with the +best sugar, and add above a pint of Rhenish or Lisbon wine. Mix all +these well together, and boil over a quick fire, stirring all the time +with a whisk. As soon as it boils up, strain it through a flannel bag, +throwing it backward and forward till it is perfectly clear. Boil +lemon-peel in it to flavour it. The last time of passing it through the +bag, let it drip into the moulds or glasses. + + +_Hedgehog._ + +Blanch two quarts of the best almonds in cold water; beat them very fine +in a mortar, with a little canary wine and orange-flower water; make +them into a stiff paste; then beat in the yolks of twelve eggs, leaving +out five whites; add a pint of good cream; sweeten to your taste, and +put in half a pound of good butter melted. Set it on a slow fire, and +keep it constantly stirring till it is stiff enough. Make it up into the +form of a hedgehog; stick it full of blanched almonds, slit and stuck up +like the bristles; put it in a dish, and make hartshorn jelly, and put +to it, or cold cream, sweetened with a glass of white wine, and the +juice of a Seville orange; plump two currants for the eyes. + + +_Ice and Cream._ + +Mix a little cream and new milk together in a dish; put in runnet, as +for cheesecakes; stir it together. Pour in some canary wine and sugar. +Then put the whites of three eggs and a little rose-water to a pint of +cream; whip it up to a froth with a whisk, and, as it rises, put it upon +the runnet and milk. Lay in here and there bunches of preserved +barberries, raspberry jam, or any thing of that sort you please. Whip up +more froth, and put over the whole. + + +_Lemon Ice._ + +Grate the peel of two lemons on sugar, and put it into a bowl, with the +juice of four lemons squeezed, and well stir it about; then sweeten it +with clarified sugar to your taste, and add to it three spoonfuls of +water. Throw over a little salt on the ice; put the ice in the bottom of +the pail; put the ice-pot on it, and cover it also with ice. Turn the +pot continually, and in about a minute or two open it, and continue to +stir it till it is frozen enough; after this stir every now and then. + + +_Iceing for Cakes._ + +Beat the white of an egg to a strong froth; put in by degrees four +ounces of fine sugar, beaten and sifted very fine, with as much gum as +will lie on a sixpence. Beat it up for half an hour, and lay it over +your cakes the thickness of a straw. + + +_Another._ + +Take the whites of four eggs and a pound of double-refined sugar, +pounded and sifted; beat the eggs a little; put the sugar in, and whip +it as fast as possible; then wash your cake with rose-water, and lay the +iceing on; set it in the oven with the lid down till it is hard. + + +_Jaunemange._ + +Steep two ounces of isinglass for an hour in a pint of boiling water; +put to it three quarters of a pint of white wine, the juice of two +oranges and one lemon, the peel of a lemon cut very fine, and the yolks +of eight eggs. Sweeten and boil it all together; strain it in a mould, +and, when cold, turn it out. Make it the day before you use it. + + +_Another way._ + +One ounce of isinglass, dissolved in a good half pint of water, the +juice of two small lemons, the peel of half a lemon, the yolks of four +eggs, well beaten, half a pound of sugar, half a pint of white wine: mix +these carefully together, and stir them into the isinglass jelly over +the fire. Let it simmer a few minutes; when a little cool, pour it into +your moulds, taking care to wet them first; turn it out the next day. + + +_Coloured Jelly, to mix with or garnish other Jelly._ + +Pare four lemons as thin as possible; put the rinds into a pint and a +half of water; let them lie twelve hours: then squeeze the lemons; put +the water and juice together; add three quarters of a pound of the best +sugar, but if the lemons are large, it will require more sugar. When the +sugar is quite melted, beat up the whites of six new-laid eggs to a +froth; mix all together, and strain it through a hair sieve into a +saucepan; set it on a slow fire, and keep it stirred till it is near +boiling and grows thick. Then take it off, and keep stirring it the same +way till it cools. The colouring is to be steeped in a cup of water, and +then strained into the other ingredients. Care must be taken to stir it +always one way. The eggs are the last thing put in; the whole must be +well mixed with a whisk till thoroughly incorporated. + + +_Gloucester Jelly._ + +Of rice, sago, pearl barley, candied eringo root, of each one ounce; add +two quarts of water; simmer it over the fire till it is reduced to one +quart; strain it. This will produce a strong jelly; a little to be +dissolved in white wine or warm milk, and to be taken three or four +times a day. + + +_Another way._ + +Pearl barley, whole rice, sago, and candied eringo root, of each one +ounce, and half an ounce of hartshorn shavings, put into two quarts of +spring water; simmer very gently till reduced to one quart, and then rub +it through a fine sieve. Half a coffee-cup to be taken with an equal +quantity of milk in a morning fasting, and lie an hour after it, and to +be taken twice more in the day. You may then put a small quantity of +wine or brandy instead of milk. + + +_Lemon Jelly._ + +Put the juice of four lemons, and the rind pared as thin as possible, +into a pint of spring water, and let it stand for half an hour. Take the +whites of five eggs; sweeten, and strain through a flannel bag. Set it +over a slow fire, and stir it one way till it begins to thicken. You may +then put it in glasses or dishes, and colour with turmeric. + + +_Nourishing Jelly._ + +Dissolve two ounces of isinglass in a quart of port wine, with some +cinnamon and sugar: sweeten to your taste with the best white sugar. It +must not be suffered to boil, and will take two or three hours to +dissolve, as the fire must be very slow: stir it often to prevent its +boiling. It must be taken cold. + + +_Orange Jelly._ No. 1. + +Squeeze the juice of nine or ten China oranges and one Seville orange +through a sieve into an earthen pan, adding a quarter of a pound of +double-refined sugar. Take an ounce and a half, good weight, of the best +isinglass, the peel of seven of the oranges grated, and the bitter +squeezed out through a towel; boil this peel in the isinglass, which +must be put over the fire in about a pint of water just to melt it. Stir +it all the time it is on the fire; strain and pour it to the juice of +the oranges, which boil together for about ten minutes. When you take it +off, strain it again, and put it into moulds. + + +_Orange Jelly._ No. 2. + +Set on the fire one ounce of isinglass in a quarter of a pint of warm +water till it is entirely dissolved. Take the juice of nine oranges; +strain off clear half a pint of mountain wine, sweetened with lump sugar +to your taste, and colour it with a very little cochineal. Boil all +together for a few minutes, and strain it through a flannel bag, till it +is quite clear: pour it to the peels, and let it stand till it is a +stiff jelly. + + +_Orange Jelly._ No. 3. + +One ounce of isinglass, dissolved in a pint of water, the juice of six +China oranges, a bit of the rind, pared thin, sweetened to the taste, +scalded, and strained. You may scoop the rind and fill the oranges, and, +when cold, halve or quarter them. + + +_Restorative Jelly._ + +Take two pounds of knuckle of veal and a pound and a half of lean beef; +set it over the fire with four pints of water; cover it close, and stew +it till reduced to half. While stewing, put in half an ounce of fine +isinglass, picked small, a little salt, and mace. Strain it off clear, +and when cold take off every particle of fat. Warm it in hot water, and +not in a pan. Take a tea-cupful twice a day. + + +_Strawberry Jelly._ + +Boil two ounces of isinglass in a quarter of a pint of water over a +gentle fire, and skim it well. Mash a quart of scarlet strawberries in +an earthen pan with a wooden spoon; then put in the isinglass, some +powdered sugar, and the juice of a good lemon--this quantity is for six +small moulds; if you do not find it enough, add a little more water; +then run it through a tamis, changing it two or three times. + + +_Wine Jelly._ + +On two ounces of isinglass and one ounce of hartshorn shavings pour one +pint of boiling water; let it stand a quarter of an hour covered close; +then add two quarts of water, and boil it well till the isinglass is +dissolved; add a pint of dry wine, sugar to your taste, four lemons, and +the whites of seven eggs well beaten. Boil it quick, and keep it +stirring all the time; then pour it through a jelly-bag, and strain it +two or three times till quite clear. + + +_Lemons or Seville Oranges, to preserve._ + +Take fine large lemons or Seville oranges; rasp the outside skin very +fine and thin; put them in cold water, and let them lie all night. Put +them in fresh water, and set them on the fire in plenty of water, and, +when they have had two or three boils, take them off, and let them lie +all night in cold water. Then put them into fresh water, and let them +boil till they are so tender that you can run a straw through them. If +you think the bitterness not sufficiently out, put them again into cold +water, and let them lie all night. Lemons need not soak so long as +oranges. To four oranges or lemons put two pounds of the best sugar and +a pint of water; boil and skim it clear, and when it is cold put in the +oranges, and let them lie four or five days in cold syrup; then give +them a boil every day till they look clear. Make some pippin or codlin +jelly thus: to a pint of either put one pound of sugar, and let it boil +till it jellies; then heat the oranges, and put them to the jelly and +half their syrup; boil them very fast a quarter of an hour, and, just +before you take them off the fire, put in the juice of two or three +lemons; put them in pots or porringers, that will hold them single, and +that will admit jelly enough. To four oranges or lemons, put a pound and +a half of jelly and the same quantity of syrup, but boiled together, as +directed for the oranges. Malaga lemons are the best; they are done in +the same manner as the oranges, only that they do not require so much +soaking. + + +_Lemon Caudle._ + +Take a pint of water, the juice of two lemons, the rind of half a lemon +pared as thin as possible from the white, a blade of mace, and some +bread shred very small; sweeten to your taste. Set the whole on the fire +to boil; when boiled enough, which you will perceive by the bread being +soft, beat three or four eggs well together till they are as thin as +water; then take a little out of the skillet and put to the eggs, and so +proceed till the eggs are hot; then put them to the rest, stirring well +to prevent curdling. + + +_Lemon or Chocolate Drops._ + +Take half a pound of fine-sifted double-refined sugar; grate into it the +yellow rind of a fair large lemon; whip the white of an egg to a froth, +with which wet the sugar till it is as stiff as good working paste. Drop +it as you like on paper, with a little sugar first sifted on it; bake in +a very slow oven. + +For chocolate drops, grate about an ounce of chocolate as you did of +lemon-peel, which must then be left out. + + +_Lemon Puffs._ + +Into half a pound of double-refined sugar, beat fine and sifted, grate +the yellow rind of a large lemon. Whip up the white of an egg to a +froth, and wet it with the froth, till it is as stiff as a good working +paste. Lay the puffs on papers, and bake them in a very slow oven. + + +_Lemon Tart._ + +A quarter of a pound of almonds blanched and beaten with a little sweet +cream; put in half a pound of sugar, the yolks only of eight eggs, half +a pound of butter, the peel of two lemons grated. Beat all together fine +in a mortar; lay puff paste about the dish; bake it half an hour. + + +_Lemon Solid._ + +Put the juice of a lemon, with the rind grated, into a dish: sweeten it +to your taste; boil a quart of cream till it is reduced to three half +pints; pour it upon the lemon, and let it stand to cool. It should be +made the day before it is used. + + +_Syrup of Lemons._ + +To three pounds of the best sugar finely beaten put one pint of lemon +juice, set by to settle, and then poured off clear: put it in a silver +tankard, and set that in a pot of boiling water. Let this boil till the +sugar is quite dissolved, and when cold bottle it; take care that in the +boiling not the least water gets in. Skim off any little scum that +rises. + + +_Macaroons._ + +Take half a pound of almonds, blanched and pounded, and half a pound of +finely pounded lump sugar. Beat up the whites of two eggs to a froth; +mix the sugar and almonds together; add the eggs by degrees; and, when +they are well mixed, drop a spoonful on wafer-paper. They must be baked +as soon as made in a slow oven. + + +_Citron Marmalade._ + +Boil the citron very tender, cutting off all the yellow rind; beat the +white very well in a wooden bowl; shred the rind, and to a pound of +pulp and rind take a pound and a half of sugar, and half a pint of +water. When it boils, put in the citron, and boil it very fast till it +is clear; put in half a pint of pippin jelly, and boil it till it +jellies very well; then add the lemon-juice, and put it into your pots +or glasses. + + +_Cherry Marmalade._ + +Take eight pounds of cherries, not too ripe; stone them; take two pounds +of sugar beaten, and the juice of four quarts of currants, red and +white. Put the cherries into a pan, with half a pound of the sugar, over +a very hot fire; shake them frequently; when there is a good deal of +liquor, put in the rest of the sugar, skimming it well and boiling it as +fast as possible, till your syrup is almost wasted; then put in your +currant juice, and let it boil quick till it jellies; keep stirring it +with care; then put it in pots. + + +_Another way._ + +Take five pounds of cherries stoned and two pounds of loaf sugar; shred +your cherries, wet your sugar with the juice that runs from them, then +put the cherries into the sugar, and boil them pretty fast, till they +become a marmalade. When cold, put it into glasses for use. + + +_Orange Marmalade._ No. 1. + +Pare your oranges very thin, and lay them in water two or three days, +changing the water twice a day; then take them out, and dry them with a +linen cloth. Take their weight in sugar beat fine; cut the oranges in +halves, take out the pulp, pick out the seeds, and take off the skins +carefully. Boil the rinds very tender in a linen cloth; cut them in +strips whilst hot, and lay them in the pan in which you design to boil +the marmalade. Put a layer of sugar, and a layer of orange rinds, +alternately, till all are in; let them stand till the sugar is quite +dissolved; add the juice of a lemon; set them on a stove, and let them +boil fast till nearly done; then put in the pulp, and boil them again +till quite done. Take them off, and add the juice of a lemon; let them +stand in pots for a few days, and they will be fit for eating. + +Lemon marmalade may be done in the same way, only with a much greater +quantity of sugar, or sugar mixed with sugar-candy. + + +_Orange Marmalade._ No. 2. + +Take six dozen Seville oranges; pare thin three dozen, the other three +rasp thin, and keep the parings and raspings separate. Cut all the six +dozen in halves; squeeze out the juice, but not too hard; scoop out the +pulp with a tea-spoon; pick out the seeds, and keep the pulp. Boil the +skins, changing the water two or three times, to take off the +bitterness, till they are tender enough for a straw to pierce them. When +they are boiled, scoop out and throw away the stringy part; boil the +parings three times in different waters; beat the boiled skins very fine +in a marble mortar; beat the boiled rinds in the same manner. The pulp, +skin, rinds, and juice, must be all weighed, but not yet mixed; for each +pound in the whole take one pound of loaf sugar, which must first be +mixed with a little water, boiled alone, well skimmed, and thoroughly +cleared. The pulp, skins, and juice, must then be put into this syrup, +well mixed, and boiled together for about half an hour; after which put +in the rasped rinds, beaten as above directed, and boil all together for +a short time. Put the marmalade into small pots, and cover with brandy +paper. + + +_Orange Marmalade._ No. 3. + +Take a dozen of Seville oranges and their weight in sugar finely +powdered. Pare the oranges as thin as possible; the first peel is not +used in marmalade; it is better to grate off the outer peel and put them +in water. Let them lie two or three days, changing the water every day; +then cut the oranges in quarters, and take out all the pulp; boil the +peels in several waters, till they are quite tender and not bitter. Then +put to the sugar half a pint of water, and boil it to a syrup, till it +draws as fine as a hair; put in the peels sliced very thin, and boil +them gently about a quarter of an hour. While the peels are boiling, +pick out all the seeds and skins from the pulp; then put the pulp to the +orange-peel; let it boil till it is clear; put a little in a saucer, and +when it jellies it is done enough. + + +_Scotch Orange Marmalade._ + +Weigh the oranges, and take an equal weight of sugar; wipe the fruit +with a wet cloth; grate them, cut them across, and squeeze them through +a hair sieve. Boil the skins tender, so that the head of a pin will +easily pierce them; take them off the fire, squeeze out the water, +scrape the pulp from them, cut the skins into very thin chips, and let +them boil until they are very transparent. Then put in the juice and so +much of the gratings as you choose; let it all boil together till it +will jelly, which you will know by letting a little of it cool in a +saucer. + + +_Red Quince Marmalade._ No. 1. + +Take one pound and a half of quinces, two pounds of sugar, a pint of +water, and a quarter of a pint of the juice of quinces; boil it tender, +and skim it well. When done enough, put into it a quarter of a pint of +the juice of barberries. Skim it clear as long as any thing rises. + + +_Red Quince Marmalade._ No. 2. + +Scald as many fine large quinces as you would use, and grate as many +small ones as will make a quart of juice, or according to the quantity +you want. Let this settle; after you have pressed it through a coarse +cloth, strain it through a jelly-bag, that what you use may be perfectly +clear. To every pint of this liquor put a pound and a half of sugar, and +a pound and a half of the scalded quinces, which must be pared and cored +before they are weighed. Set it at first on a pretty brisk fire; when it +begins to boil, slacken the fire; and when it begins to turn red cover +it close. As soon as it is of a fine bright red, take it off, as it +turns of a blackish muddy colour in a moment if not carefully watched. A +small bit of cochineal, tied up in a bit of rag and boiled with it, +gives it a beautiful colour. Before you have finished boiling, add +barberry juice, to your judgment, which improves the flavour. + + +_Red Quince Marmalade._ No. 3. + +Pare the quinces, quarter them, and cut out all the hard part; to a +pound of quinces put a pound and a half of sugar and half a pound of the +juice of barberries, boiled with water, as you do jelly or other fruit, +boiling it very fast, and break it very small; when it is all to pieces +and jellied, it is enough. If you wish the marmalade to be of a green +colour, put a few black bullaces to the barberries when you make the +jelly. + + +_White Quince Marmalade._ + +Pare and quarter the quinces, and put as much water as will cover them; +boil them all to pieces to make jelly, and run it through a jelly-bag. +Take a pound of quinces, quarter them, and cut out all the hard parts; +pare them, and to a pound of fruit put a pound and a half of finely +beaten sugar and half a pint of water. Let it boil till very clear; keep +stirring it, and it will break as you wish it. When the sugar is boiled +very thick, almost to a candy, put in half a pint of jelly, and let it +boil very fast till it becomes a jelly. Take it off the fire, and put in +juice of lemon; skim it well, and put it into pots or glasses. + + +_Marchpane._ + +Blanch one pound of almonds as white as you can; take three quarters of +a pound of fine white sugar well pounded; beat them up together with a +little rose-water, to prevent the almonds from oiling. Take out the +mixture, work it like paste, make it into cakes, lay them on wafers, and +bake them. Boil rose-water and sugar till it becomes a syrup; when the +cakes are almost done, spread this syrup all over them, and strew them +with comfits. + + +_Another way._ + +Take a pound of almonds finely beaten, and a pound of fine sugar, sifted +through a hair sieve; mix these together; then add the whites of four +eggs, beaten up to a froth; mix the whole well together, and scald it +over your fire, still keeping it well-stirred, to prevent burning. Let +it stand till cold; afterwards roll it on papers, and bake it. + + +_Marrow Pasties._ + +Make the pasties small, the length of a finger; put in large pieces of +marrow, first dipped in egg, and seasoned with sugar, beaten cloves, +mace, and nutmeg. Strew a few currants on the marrow, and either bake or +fry them. + + +_Melons or Cucumbers, to preserve._ + +Cut and pare a thoroughly ripe melon into thick slices; put them into +water till they become mouldy; then put them into fresh water over the +fire to coddle, not to boil. Make a good syrup; when properly skimmed, +and while boiling, put your melon in to boil for a short time. The syrup +should be boiled every day for a fortnight; do not put it to the melon +till a little cold: the last time you boil the syrup, put it into a +muslin bag; add one ounce of ginger pounded and the juice and rind of +two lemons; but, if a large melon, allow an additional ounce of ginger. + + +_Melon Compote._ + +Cut a good melon as for eating; peel it, carefully taking off the green +part entirely, but not more. Take out all the inside, and steep the +slices for ten days in the best vinegar, keeping it well covered. Take +out the slices, and put them over the fire in fresh vinegar; let them +stew till quite tender. Then drain and dry them in a cloth; stick bits +of cloves and cinnamon in them; lay them in a jar, and make a syrup, and +pour over them. Tie the jar close down. This kind of sweetmeat is eaten +in Geneva with roast meat, and is much better than currant jelly or +apple sauce. The melon must be in good order, and within three or four +days of being ripe enough to eat. + + +_Mince Meat._ No. 1. + +One pound of beef, one pound and a half of suet, one pound of currants, +half a pound of chopped raisins, one pound of sugar, if moist, half a +pint of brandy, a pint of raisin wine, mace, cinnamon, allspice, and +nutmeg, pounded together. Sweetmeats, candied lemon, and fresh peel, may +be added, when used for baking. + + +_Mince Meat._ No. 2. + +One pound of beef suet, one pound of apples peeled and cored, one pound +of raisins stoned and chopped very fine, the same of currants well +picked, half a pound of sugar made very fine, a glass of brandy, a glass +of wine, half an ounce of allspice, the juice of two large lemons, the +rind chopped as fine as possible: add sweetmeats to your taste. + + +_Mince Meat._ No. 3. + +Take one pound of beef and two pounds of suet shred fine, two pounds of +currants, one pound of the best raisins stoned, but not chopped, three +quarters of a pound of sugar, four fine pippins or russetings chopped +fine, some grated lemon-peel, half an ounce of cinnamon, the same of +nutmeg, a quarter of an ounce of mace, wine and brandy to your taste, +and whatever sweetmeats you please. + + +_Mince Meat without Meat._ No. 1. + +Twelve pounds of currants, very well washed, dried, and picked, six +pounds of raisins stoned and chopped very small, a quarter of a pound of +cloves, three ounces of mace, and two of nutmegs, pounded very fine, the +rind of three large fresh lemons pared very thin and chopped fine, six +pounds of powder sugar, a quart of sack, a quart of brandy, one hundred +golden rennets, pared, cored, and chopped small: mix all well together, +and let it stand two days, stirring it from the bottom twice or thrice a +day. Add three whole dried preserved oranges and an equal weight of +dried citron. Mix in the suet a day or two before you use it. Add +lemon-juice to your taste, and that only to the quantity you mean to +bake at once. Without suet these ingredients will keep for six months. + +_Mince Meat without Meat._ No. 2. + +To make a mince meat that will keep for five or six years, take four +pounds of raisins of the sun, stoned and chopped very fine, five pounds +of currants, three pounds of beef suet shred very fine, the crumb of a +half-quartern loaf, three pounds of loaf-sugar, the peel of four lemons +grated, half an ounce of nutmeg, a quarter of an ounce of mace, the same +of cloves, and one pint of good brandy. When you make your pies, add +about one third of apple chopped fine; and to each pie put six or eight +small slices of citron and preserved orange-peel, with a table-spoonful +of sweet wine, ratafia, and a piece of a large lemon mixed together. + + +_Mince Meat without Meat._ No. 3. + +Three pounds of suet, three pounds of apples, pared and cored, three +pounds of currants washed, picked, and dried, one pound and a half of +sugar powdered, three quarters of a pound of preserved orange-peel, six +ounces of citron, the juice of six lemons, one pint of sack and one of +brandy, a quarter of an ounce of mace, the same of nutmeg, and of cloves +and cinnamon half a quarter of an ounce each. + + +_Lemon Mince Meat._ + +Cut three large lemons, and squeeze out the juice; boil the peels +together with the pulp till it will pound in a mortar; put to it one +pound of beef suet, finely chopped, currants and lump sugar, one pound +of each; mix it all well together; then add the juice with a glass of +brandy. Put sweetmeats to your taste. + + +_Mirangles._ + +Put half a pint of syrup into a stewpan, and boil it to what is called +blow; then take the whites of three eggs, put them in another copper +pan, and whisk them very strong. When your sugar is boiled, rub it +against the sides of the stewpan with a table-spoon; when you see the +sugar change, quickly mix the whites of eggs with it, for if you are not +quick your sugar will turn to powder. When you have mixed it as light as +possible, put in the rind of one lemon; stir it as little as possible: +take a board, about one foot wide and eighteen inches long, and put a +sheet of paper on it. With your table-spoon drop your batter in the +shape of half an egg: sift a little powdered sugar over them before you +put them in the oven. Let your oven be of a moderate heat; watch them +attentively, and let them rise, and just let the outside be a little +hard, but not the least brown; the inside must be moist. Take them off +with a knife, and just put about a tea-spoonful of jam in the middle of +them; then put two of them together, and they will be in the shape of an +egg; you must handle them very gently. + + +_Moss._ + +Take as much white starch as sugar, and sift it; colour some of the +sugar with turmeric, some with blue powder, some with chocolate, and +some with the juice of spinach; and wet each by itself with a solution +of gum-dragon. Strain and rub it through a hair sieve, and let them dry +before you touch them. + + +_Muffins._ + +Mix flour in a pan, with warm new milk and water, yest and salt, +according to your judgment. Beat it up well with a wooden spoon till it +is a stiff batter; then set it near the fire to rise, which will be in +about an hour. It must then be well beaten down, and put to rise again, +and, when very light, made into muffins, and baked in flat round irons +made for the purpose. The iron must be made hot, and kept so with coals +under it. Take out the batter with a spoon, and drop it on a little +flour sprinkled lightly on a table. Then lay them on a trencher with a +little flour; turn the trencher round to shape them, assisting with your +hand if they need it. Then bake them; when one side is done, turn them +with a muffin knife, and bake the other. + + +_Oranges, to preserve._ + +Make a hole at the stalk end; take out all the seeds, but no pulp; +squeeze out the juice, which must be saved to put to them, taking great +care you do not loosen the pulp. Put them into an earthen pan, with +water; boil them till the water is bitter, changing it three times, and, +in the last water put a little salt, and boil them till they are very +tender, but not to break. Take them out and drain them; take two pounds +of sugar and a quart of pippin jelly; boil it to a syrup, skim it very +clear, and then put in your oranges. Set them over a gentle fire till +they boil very tender and clear; then put to them the juice that you +took from them; prick them with a knife that the syrup may penetrate. If +you cut them in halves, lay the skin side upwards, and put them up and +cover them with the syrup. + +Lemons and citrons may be done in the same way. + + +_Whole Oranges, to preserve._ + +Take six oranges, rasp them very thin, put them in water as you do them, +and let them lie all night. In the morning boil them till they are +tender, and then put them into clear water, and let them remain so two +or three days. Take the oranges, and cut a hole in the top, and pick out +the seeds, but not the meat; then take three pounds of fine sugar, and +make a thin syrup, and, when boiled and skimmed, put in your oranges, +and let them boil till they are clear. Take them out, and let them stand +three or four days; then boil them again till the syrup is rather thick. +Put half a pound of sugar and half a pint of apple jelly to every +orange, and let it boil until it jellies; put them into pots, and place +any substance to keep down the orange in the pot till it cools. + + +_Seville Oranges, to preserve._ + +Put Seville oranges in spring water, where let them remain three or four +days, shifting the water every day. Take them out, and grate off a +little of the outside rind very carefully without touching the white, +only to take away a little of the bitter; make a thin syrup, and, when +it is sufficiently cleared and boiled, take it off, and, when it is only +warm, put the oranges in and just simmer them over the fire. Put them +and the syrup into a pan, and in a day or two set them again on the +fire, and just scald them. Repeat this a day afterwards; then boil a +thick syrup; take the oranges out of the thin one, and lay them on a +cloth to drain, covered over with another; then put them to the thick +syrup, as you before did to the thin one, putting them into it just hot, +and giving them a simmer. Repeat this in a few days if you think they +are not sufficiently done. The insides must be left in. + + +_Butter Orange._ + +Take a pint of the juice of oranges and eight new-laid eggs beaten well +together; mix and season them to your taste with loaf-sugar; then set it +on the fire; keep stirring till it becomes thick; put in a bit of butter +of the size of a walnut, stirring it while on the fire; then dish it up. + + +_Candied Orange._ + +Take twelve oranges, the palest you can get; take out the pulp, pick out +the seeds and skins; let the outsides soak in water with a little salt +all night: then boil them in a good quantity of spring water, till +tender, which will be about nine or ten hours. Drain and cut them in +very thin slices; add them to the pulp, and to every pound take one +pound and a half of sugar beaten fine. Boil them together till clear, +which will be in about three quarters of an hour. + + +_Orange Cream._ + +Grate the peels of four Seville oranges into a pint of water, then +squeeze the juice into the water. Well beat the yolks of four eggs; put +all together; and sweeten with double-refined sugar. Press the whole +hard through a strong strainer; set it on the fire, and stir it +carefully one way, till it is as thick as cream. + + +_Orange Jelly._ + +Dissolve two ounces of isinglass in a pint of water; add a pint of the +juice of four China oranges, two Seville oranges, and two lemons. Grate +the peel of them all, and sweeten to your palate. + + +_Orange Paste._ + +Pick all the meat out of the oranges, and boil the rinds in water till +they are very tender. Cut off all the outside, and beat the pulp in a +mortar till it is very fine. Shred the outside in long thin bits, and +mix it with the meat, when you have taken out all the seeds. To every +pint of juice put half a pint of the pulp, and mix all together. Then +boil up a candy of sugar; put in your paste, and just scald it; add a +good pound of sugar to a pint of the paste; put it into a broad earthen +pan, set it on a stove, let it remain till it candies; skim it off with +a spoon, drop it on glasses to dry, and as, often as it candies keep +skimming it. + + +_Another way._ + +To six ounces of sugar put six ounces at least of fine flour, mixed with +a little orange-flower water, but no eggs, as they would make it too +dry. Moisten with water, taking care that it is neither too hard nor too +soft. Rub the pan with a little fine oil. + + +_Orange Puffs._ + +Pare off the yellow peel of a large Seville orange, but be careful not +to touch the white; boil it in three several waters to take out the +bitterness; it will require about three hours' boiling. Beat it very +fine in a marble mortar, with four ounces of fine lump sugar, four +ounces of fresh butter, the yolks of six eggs, four good spoonfuls of +sweet thick cream, and one spoonful of orange-flower water. Beat all +these ingredients so well together that you cannot discern a particle of +the orange-peel. Roll out your puff paste as thin as possible, lay it in +pattypans, fill them with the ingredients, but do not cover them. Bake +them in an oven no hotter than for cheesecakes; but for frying you must +make them with crust without butter, and fry them in lard. + + +_Another way._ + +Take one pound of single-refined sugar sifted and the rind of an orange +grated, a little gum-dragon, and beaten almonds rubbed through a sieve. +Mix all these well together; wet it into paste, and beat it in a mortar; +add whites of eggs whipped to a frost. + + +_Orange Sponge._ + +Dissolve two ounces of isinglass in one pint of water; strain it through +a sieve; add the juice of two China oranges and some lemon; sugar it to +your taste. Whisk it till it looks like a sponge; put it into a mould, +and turn it out. + + +_Orange and Lemon Syrup._ + +To each pint of juice, which must be put into a large pan, throw a pound +and a half of sugar, broken into small lumps, which must be stirred +every day till dissolved, first carefully taking off the scum. Let the +peel of about six oranges be put into twelve quarts, but it must be +taken out when the sugar is melted, and you are ready to bottle it. +Proceed in the same way with lemon, only taking two pounds of sugar to a +pint of juice. + + +_Oranges for a Tart._ + +Pare some oranges as thin as possible; boil them till they are soft. Cut +and core double the number of good pippins, and boil them to pap, but so +as that they do not lose their colour; strain the pulp, and add one +pound of sugar to every pint. Take out the orange-pulp, cut the peel, +make it very soft by boiling, and bruise it in a mortar in the juice of +lemons and oranges; then boil it to a proper consistence with the apple +and orange-pulp and half a pint of rose-water. + + +_Orange Tart._ + +Take eight Seville oranges; cut them in halves, pick out all the seeds; +then pick out all the orange as free from the white skins as possible. +Take the seeds out of the cores, and boil them till tender and free from +bitter. When done enough, dry them very well from the water, and beat +five of the orange-peels in a marble mortar till quite smooth. Then take +the weight of the oranges in double-refined sugar, beaten fine, and +sifted; mix it with the juice, and pound all well in the mortar; the +peel that was left unbeaten you slice into your tart. You may keep out +as much sugar as will ice the tart. Make the crust for it with twelve +ounces of flour, six ounces of butter, melted in water, and the yolks of +two eggs, well beaten and mixed into your flour. Be sure to prick the +crust well before it goes into the oven. + +Half this quantity makes a pretty-sized tart. + + +_Another way._ + +Take as many oranges as you require. Cut the peel extremely thin from +the white, and shred it small. Clear the oranges entirely from the +white, and cut them in small pieces like an apple, taking out the seeds. +Sweeten as required, and bake in a nice paste. In winter, apples may be +mixed. + + +_Panada._ + +Take oatmeal, clean picked and well beaten; steep it in water all night; +strain and boil it in a pipkin, with some currants, a blade or two of +mace, and a little salt. When it is well boiled, take it off; and put in +the yolks of two or three new-laid eggs, beaten with rose-water. Set it +on a gentle fire, and stir it that it may not curdle. Sweeten with +sugar, and put in a little nutmeg. + + +_Pancakes._ No. 1. + +Mix a quart of milk with as much flour as will make it into a thin +batter; break in six eggs; put in a little salt, a glass of raisin wine, +a spoonful of beaten ginger; mix all well together; fry and sprinkle +them with sugar. + +In making pancakes or fritters, always make your batter an hour before +you begin frying, that the flour may have time to mix thoroughly. Never +fry them till they are wanted, or they will eat flat and insipid. Add a +little lemon-juice or peel. + + +_Pancakes._ No. 2. + +To a pint of cream put three spoonfuls of sack, half a pint of flour, +six eggs, but only three whites; grate in some nutmeg, very little salt, +a quarter of a pound of butter melted, and some sugar. After the first +pancake, lay them on a dry pan, very thin, one upon another, till they +are finished, before the fire; then lay a dish on the top, and turn them +over, so that the brown side is uppermost. You may add or diminish the +quantity in proportion. This is a pretty supper dish. + + +_Pancakes._ No. 3. + +Break three eggs, put four ounces and a half of flour, and a little +milk, beat it into a smooth batter; then add by degrees as much milk as +will make it the thickness of good cream. Make the frying-pan hot, and +to each pancake put a bit of butter nearly the size of a walnut; when +melted, pour in the batter to cover the bottom of the pan; make them of +the thickness of half a crown. The above will do for apple fritters, by +adding one spoonful more flour; peel and cut your apples in thick +slices, take out the core, dip them in the batter, and fry them in hot +lard; put them in a sieve to drain; grate some loaf sugar over them. + + +_French Pancakes._ + +Beat the yolks of eight eggs, which sweeten to your taste, nearly a +table-spoonful of flour, a little brandy, and half a pint of cream. They +are not to be turned in the frying-pan. When half done, take the whites +beaten to a strong froth, and put them over the pancakes. When these are +done enough, roll them over, sugar them, and brown them with a +salamander. + + +_Grillon's Pancakes._ + +Two soup-ladles of flour, three yolks of eggs, and four whole ones, two +tea-spoonfuls of orange-flower water, six ratafia cakes, a pint of +double cream; to be stirred together, and sugar to be shaken over every +pancake, which is not to be turned--about thirty in number. + + +_Quire of Paper Pancakes._ + +Take to a pint of cream eight eggs, leaving out two whites, three +spoonfuls of fine flour, three of sack, one of orange-flower water, a +little sugar, a grated nutmeg, a quarter of a pound of butter melted in +the cream. Mix a little of the cream with flour, and so proceed by +degrees that it may be smooth: then beat all well together. Butter the +pan for the first pancake, and let them run as thin as possible to be +whole. When one side is coloured, it is enough; take them carefully out +of the pan, lay them as even on each other as possible; and keep them +near the fire till they are all fried. The quantity here given makes +twenty. + + +_Rice Pancakes._ + +In a quart of milk mix by degrees three spoonfuls of flour of rice, and +boil it till it is as thick as pap. As it boils, stir in half a pound of +good butter and a nutmeg grated. Pour it into a pan, and, when cold, put +in by degrees three or four spoonfuls of flour, a little salt, some +sugar, and nine eggs, well beaten up. Mix them all together, and fry +them in a small pan, with a little piece of butter. + + +_Paste._ + +Take half a pound of good fresh butter, and work it to a cream in a +basin. Stir into it a quarter of a pound of fine sifted sugar, and beat +it together: then work with it as much fine flour as will make a paste +fit to roll out for tarts, cheesecakes, &c. + + +_Paste for baking or frying._ + +Take a proper quantity of flour for the paste you wish to make, and mix +it with equal quantities of powdered sugar and flour; melt some butter +very smooth, with some grated lemon-peel and an egg, well beat; mix +into a firm paste; bake or fry it. + + +_Paste for Pies._ + +French roll dough, rolled out with less than half the quantity of butter +generally used, makes a wholesome and excellent paste for pies. + + +_Paste for raised Pies._ + +Put four pounds of butter into a kettle of water; add three quarters of +a pound of rendered beef suet; boil it two or three minutes; pour it on +twelve pounds of flour, and work it into a good stiff paste. Pull it +into lumps to cool. Raise the pie, using the same proportions for all +raised pies according to the size required: bake in a hot oven. + + +_Another way._ + +Take one pound of flour, and seven ounces of butter, put into boiling +water till it dissolves: wet the flour lightly with it. Roll your paste +out thick and not too stiff; line your tins with it; put in the meat, +and cover over the top of the tin with the same paste. + +This paste is best made over-night. + + +_Paste for Tarts._ + +To half a pound of the best flour add the same quantity of butter, two +spoonfuls of white sugar, the yolks of two eggs and one white; make it +into a paste with cold water. + + +_Paste for Tarts in pans._ + +Take a pound of flour, the same of butter, with five yolks of eggs, the +white of one, and as much water as will wet it into a pretty soft paste. +Roll it up, and put it into your pan. + + +_Paste for very small Tartlets._ + +Take an egg or more, and mix it with some flour; make a little ball as +big as a tea-cup; work it with your hands till it is quite hard and +stiff; then break off a little at a time as you want it, keeping the +rest of the ball under cover of a basin, for fear of its hardening or +drying too much. Roll it out extremely thin; cut it out, and make it up +in what shape you please, and harden them by the fire, or in an oven in +a manner cold. It does for almonds or cocoa-nut boiled up in syrup rich, +or any thing that is a dry mixture, or does not want baking. + + +_Potato Paste._ + +Take two thirds of potato and one of ground rice, as much butter rubbed +in as will moisten it sufficiently to roll, which must be done with a +little flour. The crust is best made thin and in small tarts. The +potatoes should be well boiled and quite cold. + + +_Rice Paste._ + +Whole rice, boiled in new milk, with a reasonable quantity of butter, to +such a consistency as to roll out when cold. The board must be floured +while rolling. + + +_Another way._ + +Beat up a quarter of a pound of rice-flour with two eggs; boil it till +soft; then make it into a paste with very little butter, and bake it. + + +_Paste Royal._ + +Mix together one pound of flour, and two ounces of sifted sugar; rub +into it half a pound of good butter, and make it into a paste not over +stiff. Roll it out for your pans. This paste is proper for any sweet +tart or cheesecake. + + +_Short or Puff Paste._ No. 1. + +Rub together six ounces of butter and eight of flour; mix it up with as +little water as possible, so as to make a stiff paste. Beat it well, and +roll it thin. This is the best crust of all for tarts that are to be +eaten cold and for preserved fruit. Have a moderate oven. + + +_Short Paste._ No. 2. + +Half a pound of loaf-sugar, and the same quantity of butter, to be +rubbed into a pound of flour; then make it into paste with two eggs. + + +_Short Paste._ No. 3. + +To a pound and a quarter of sifted flour rub gently in half a pound of +fresh butter, mixed up with half a pint of spring water, and set it by +for a quarter of an hour; then roll it out thin; lay on it in small +pieces three quarters of a pound more of butter; throw on it a little +more flour, roll it out thin three times, and set it by for an hour in a +cold place. + + +_Short Paste._ No. 4. + +Take one pound of flour, half a pound of fresh butter, and about four +table-spoonfuls of pounded white sugar. Knead the paste with the yolks +of two eggs well beaten up instead of water. Roll it very thin for +biscuits or tarts. + + +_Short Paste._ No. 5. + +Three ounces of butter to something less than a pound of flour and the +yolk of one egg; the butter to be thoroughly worked into the flour; if +you use sugar, there is no occasion for an egg. + + +_Short Paste._ No. 6. + +Three quarters of a pound of butter, and the same of flour; mix the +flour very stiff with a little water; put the butter in a clean cloth, +and press it thoroughly to get from it all the water. Then roll out all +the flour and water paste, and lay the butter upon it, double over the +paste, and beat it with a rolling-pin. Double it up quite thick, lay it +in a clean plate, and put it in a cool place for an hour. If it is not +light when tried in the oven, it must be beaten again. + + +_Short Paste._ No. 7. + +Rub into your flour as much butter as possible, without its being +greasy; rub it in very fine; put water to make it into a nice light +paste; roll it out; stick bits of butter all over it; then flour and +roll it up again. Do this three times; it is excellent for meat-pies. + + +_Short Paste, made with Suet._ + +To one pound of flour take about half a pound of beef suet chopped very +small; pour boiling water upon it; let it stand a little time; then mix +the suet with the flour, taking as little of the water as possible, and +roll it very thin; put a little sugar and white of egg over the crust +before it is baked. + + +_Sugar Paste._ + +Take half a pound of flour, and the same quantity of sugar well pounded; +work it together, with a little cream and about two ounces of butter, +into a stiff paste; roll it very thin. When the tarts are made, rub the +white of an egg, well beaten, over them with a feather; put them in a +moderate oven, and sift sugar over them. + + +_Peaches, to preserve in Brandy._ No. 1. + +The peaches should be gathered before they are too ripe; they should be +of the hard kind--old Newington or the Magdalen peaches are the best. +Rub off the down with a flannel, and loosen the stone, which is done by +cutting a quill and passing it carefully round the stone. Prick them +with a large needle in several places; put them into cold water; give +them a great deal of room in the preserving-pan; scald them extremely +gently: the longer you are scalding them the better, for if you do them +hastily, or with too quick a fire, they may crack or break. Turn them +now and then with a feather: when they are tender to the feel, like a +hard-boiled egg that has the shell taken off, remove them from the fire, +carefully take them out, and cover them up close with a flannel. You +must in all their progress observe to keep the fruit covered, and, +whenever you take it from the scalding syrup, cover it up with a cloth +or flannel, or the air will change the colour. Then put to them a thin +syrup cool. The next day, if you think the syrup too thin, drain it well +from the peaches, and add a little more sugar; boil it up, and put it to +them almost cold. To a pint of syrup put half a pint of the best pale +brandy you can get, which sweeten with fine sugar. If the brandy is +dark-coloured, it will spoil the look of the fruit. The peaches should +be well chosen, and they should have sufficient room in the glass jars. +When the liquor wastes, supply the deficiency by adding more syrup and +brandy. Cover them with a bladder, and every now and then turn them +upside down, till the fruit is settled. + + +_Peaches, to preserve in Brandy._ No. 2. + +Scald some of the finest peaches of the white heart kind, free from +spots, in a stewpan of water; take them out when soft, and put them into +a large table-cloth, four or five times doubled. Into a quart of white +French brandy put ten ounces of powdered sugar; let it dissolve, and +stir it well. Put your peaches into a glass jar; pour the brandy on +them; cover them very close with leather and bladder, and take care to +keep your jar filled with brandy. + +You should mix your brandy and sugar before you scald the peaches. + + +_Peaches, to preserve in Brandy._ No. 3. + +Put Newington peaches in boiling water: just give them a scald, but do +not let them boil; then take them out, and throw them into cold water. +Dry them on a sieve, and put them in long wide-mouthed bottles. To half +a dozen peaches take half a pound of sugar; just wet it, and make it a +thick syrup. Pour it over the peaches hot; when cold, fill the bottles +with the finest pale brandy, and stop them very close. + + +_Pears, to pot._ + +Put in your fruit scored; cover them with apple jelly, and let them boil +till they break; then put them in a hair sieve, and rub them through +with a spoon till you think it thick enough. Boil up as many pounds of +sugar to a candy as you have pints of paste, and when the sugar is put +in the paste, just scald it, and put it into pots. + + +_Pears, to stew._ + +Pare some Barland pears; take out the core, and lay them close in a tin +saucepan, with a cover fitting quite exact; add the rind of a lemon cut +thin and half its juice, a small stick of cinnamon, twenty grains of +allspice, and one pound of loaf-sugar, to a pint and a half of water. +Bake them six hours in a very slow oven. Prepared cochineal is often +used for colouring. + + +_Chicken Pie._ + +Parboil and neatly cut up your chickens; dry them, and set them over a +slow fire for a few minutes; have ready some forcemeat, and with it some +pieces of ham; lay these at the bottom of the dish, and place the +chickens upon it; add some gravy well seasoned. It takes from an hour +and a half to two hours. + + +_Giblet Pie._ + +Let the giblets be well cleaned, and put all into a saucepan excepting +the liver, with a little water and an onion, some whole pepper, a bunch +of sweet-herbs, and a little salt. Cover them close, and let them stew +till tender; then lay in your dish a puff paste, and upon that a +rump-steak peppered and salted; put the seasoned giblets in with the +liver, and add the liquor they were stewed in. Close the pie; bake it +two hours; and when done pour in the gravy. + +A Dutch pie is made in the same way. + + +_Common Goose Pie._ + +Quarter a goose and season it well. Make a raised crust, and lay it in, +with half a pound of butter at the top, cut into three pieces. Put the +lid on, and bake it gently. + + +_Rich Goose Pie._ + +After having boned your goose and fowl, season them well, and put your +fowl into the goose, and into the fowl some forcemeat. Then put both +into a raised crust, filling the corners with the forcemeat. Cut about +half a pound of butter into three or four pieces, and lay on the top, +and bake it well. + + +_Ham and Chicken Pie._ + +Cut some thin slices from a boiled ham, lay them on a good puff paste at +the bottom of your dish, and pepper them. Cut a fowl into four quarters, +and season it with a great deal of pepper, and but a little salt; and +lay on the top some hard yolks of eggs, a few truffles and morels, and +then cover the whole with slices of ham peppered: fill the dish with +gravy, and cover it with a good thick paste. Bake it well, and, when +done, pour into it some rich gravy. If to be eaten cold, put no gravy. + + +_Hare Pie._ + +Cut the hare into pieces; season it with salt, pepper, and nutmeg, and +jug it with half a pound of butter. It must do above an hour, covered +close in a pot of boiling water. Make some forcemeat, and add bruised +liver and a glass of red wine. Let it be highly seasoned, and lay it +round the inside of a raised crust; put the hare in when cool, and add +the gravy that came from it, with some more rich gravy. Put the lid on, +and bake it two hours. + + +_Lumber Pie._ + +Take the best neat's tongue well boiled, three quarters of a pound of +beef suet, the like quantity of currants, two good handfuls of spinach, +thyme, and parsley, a little nutmeg, and mace; sweeten to your taste. +Add a French roll grated and six eggs. Mix these all together, put them +into your pie, then lay up the top. Cut into long slices one candied +orange, two pieces of citron, some sliced lemon, add a good deal of +marrow, preserved cherries and barberries, an apple or two cut into +eight pieces, and some butter. Put in white wine, lemon, and sugar, and +serve up. + + +_Olive Pie._ + +Two pounds of leg of veal, the lean, with the skin taken out, one pound +of beef suet, both shred very small and beaten; then put them together; +add half a pound of currants and half a pound of raisins stoned, half a +pound of sugar, eight eggs and the whites of four, thyme, sweet +marjoram, winter savory, and parsley, a handful of each. Mix all these +together, and make it up in balls. When you put them in the pie, put +butter between the top and bottom. Take as much suet as meat; when it is +baked, put in a little white wine. + + +_Partridge Pie._ + +Truss the partridges the same way as you do a fowl for boiling; then +beat in a mortar some shalots, parsley cut small, the livers of the +birds, and double the quantity of bacon, seasoning them with pepper, +salt, and two blades of mace. When well pounded, put in some fresh +mushrooms. Raise a crust for the pie; cover the bottom with the +seasoning; put in the partridges, but no stuffing, and put in the +remainder of the seasoning between the birds and on the sides; strew +over a little mace, pepper and salt, shalots, fresh mushrooms, a little +bacon beaten very fine; lay a layer of it over them, and put the lid on. +Two hours and a half will bake it, and, when done, take the lid off, +skim off the fat, put a pint of veal gravy, and squeeze in the juice of +an orange. + + +_Rich Pigeon Pie._ + +Season the pigeons high; lay a puff paste at the bottom of the dish, +stuffing the craws of the birds with forcemeat, and lay them in the dish +with the breasts downward; fill all the spaces with forcemeat, +hard-boiled yolks of eggs, artichoke bottoms cut in pieces, and +asparagus tops. Cover, and bake it; when drawn, pour in rich gravy. + + +_High Veal Pie._ + +Veal, forcemeat balls, yolks of eggs, oysters, a little nutmeg, cayenne +pepper, and salt, with a little water put into the dish. + + +_Vegetable Pie._ + +Stew three pounds of gravy beef, with some white pepper, salt, and mace, +a bundle of sweet-herbs, a few sweet almonds, onions, and carrots, till +the gravy is of a good brown colour. Strain it off; let it stand till +cold; and take off all the fat. Have some carrots, turnips, onions, +potatoes, and celery, ready cut; boil all these together. Boil some +greens by themselves, and add them to the pie when served up. + + +_A Yorkshire Christmas Pie._ + +Let the crust be made a good standing one; the wall and bottom must be +very thick. Take a turkey and bone it, a goose, a fowl, a partridge, and +a pigeon, and season all well. Take half an ounce of cloves, the same of +black pepper, and two table-spoonfuls of salt, and beat them well +together; let the fowls be slit down the back, and bone them; put the +pigeon into the partridge, the partridge into the fowl, the fowl into +the goose, and the goose into the turkey. Season all well first, and lay +them in the crust; joint a hare, and cut it into pieces; season it, and +lay it close on one side; on the other side woodcocks, or any other sort +of game; let them also be well seasoned and laid close. Put four or five +pounds of butter into the pie; cover it with a very rich paste, put it +in a very hot oven, and four hours will bake it. + +A bushel of flour is about the quantity required for the paste. + + +_Pineapple, to preserve in slices._ + +Pare the pines, and cut them in slices of about the same thickness as +you would apples for fritters. Take the weight of the fruit in the best +sugar; sift it very fine, and put a layer of sugar, then a layer of +pineapple; let it stand till the sugar is entirely dissolved. Then +drain off the syrup, and lay the pine in the pot in which you intend to +keep it; boil the syrup, adding a little more sugar and water to make it +rich; pour it, but not too hot, upon the fruit. Repeat this in about ten +days; look at it now and then, and, if the syrup ferments, boil it up +again, skim it, and pour it warm upon the pine. The parings of the +pineapple boil in the water you use for the syrup, and extract all the +flavour from them. + + +_Pineapple Chips._ + +Pare the pineapples; pick out the thistle part: take half its weight of +treble-refined sugar; part the apple in halves; slice it thin; put it in +a basin, with sifted sugar between; in twelve hours the sugar will be +melted. Set it over a fire, and simmer the chips till clear. The less +they boil the better. Next day, heat them; scrape off the syrup; lay +them in glasses, and dry them on a moderate stove or oven. + + +_Plums, to dry green._ + +Take green amber plums; prick them with a pin all over; make some water +boiling hot, and put in the plums; be sure to have so much water as not +to be made cold when the plums are put in. Cover them very close, and, +when they are almost cold, set them on the fire again, but do not let +them boil. Do so three or four times. When you see the thin skin +cracked, put in some alum finely beaten, and keep them in a scald till +they begin to green; then give them a boil closely covered. When they +are green, let them stand in fresh hot water all night; next day, have +ready as much clarified sugar, made into syrup, as will cover them; +drain the plums, put them into the syrup, and give them two or three +boils. Repeat this twice or three times, till they are very green. Let +them stand in the syrup a week; then lay them out to dry in a hot stove. +You may put some of them in codling jelly, and use them as a wet +sweetmeat. + + +_Green Plum Jam._ + +Take the great white plums before they begin to turn, when they are at +their full growth, and to every pound of plums allow three quarters of a +pound of fine sugar. Pare and throw the plums into water, to keep their +colour; let your sugar be very finely pounded; cut your plums into +slices, and strew the sugar over them. You must first take them out of +the water, and put them over a moderate fire, and boil them till they +are clear and will jelly. You may put in a few of the stones, if you +like them. + + +_Great White Plum, to preserve._ + +To one pound of plums put three quarters of a pound of fine sugar; dip +the lumps of sugar in water just sufficient to wet it through; boil and +skim it, till you think it enough. Slit the plums down the seam; put +them in the syrup with the slit downward, and let them stew over the +fire for a quarter of an hour. Skim them; take them off; when cold, turn +them; cover them up for four or five days, turning them two or three +times a day in the syrup; then put them in pots, not too many together. + + +_Posset._ + +Take a quart of white wine and a quart of water; boil whole spice in +them; then take twelve eggs, and put away half the whites; beat them +very well, and take the wine from the fire; then put your eggs, being +thoroughly beaten, to the wine. Stir the whole together; then set it on +a very slow fire, stirring it the whole time, till it is thick. Sweeten +it with sugar, and sprinkle on it beaten spice, cinnamon, and nutmeg. + + +_Another way, richer._ + +Take two quarts of cream, and boil it with whole spice; then take twelve +eggs, well beaten and strained; take the cream from the fire, and stir +in the eggs, and as much sugar as will sweeten it according to the taste +of those who are to drink it; then a pint of wine, or more--sack, +sherry, or Lisbon. Set it on the fire again, and let it stand awhile; +then take a ladle, and raise it up gently from the bottom of the skillet +you make it in, and break it as little as you can, and do so till you +see that it is thick enough. Then put it into a basin with a ladle +gently. If you do it too much or too quickly it will whey, and that is +not good. + + +_Sack Posset._ + +To twelve eggs, beaten very much, put a pint of sack, or any other +strong rich white wine. Stir them well, that they may not curd; put to +them three pints of cream and half a pound of fine sugar, stirring them +well together. When hot over the fire, put the posset into a basin, and +set it over a boiling pot of water until it is like a custard; then take +it off, and, when it is cool enough to eat, serve it with beaten spice, +cloves, cinnamon, and nutmeg, strewed over it very thick. + + +_Sack Posset, without milk._ + +Take thirteen eggs; beat them very well, and, while they are beating, +take a quart of sack, half a pound of fine sugar, and a pint of ale, and +let them boil a very little while; then put the eggs to them, and stir +them till they are hot. Take it from the fire, and keep it stirring +awhile; then put it into a fit basin, and cover it close with a dish. +Set it over the fire again till it rises to a curd; serve it with beaten +spice. + + +_Sack Posset, or Jelly._ + +Take three pints of good cream and three quarters of a pound of fine +sugar pounded, twenty eggs, leaving out eight of the whites; beat them +very well and light. Add to them rather more than a pint of sack; beat +them again well; then set it on a stove; make it so hot that you can +just endure your finger at the bottom of the pan, and not hotter; stir +it all one way; put the cream on the fire just to boil up, and be ready +at the time the sack is so. Boil in it a blade of mace, and put it +boiling hot to the eggs and sack, which is to be only scalding hot. When +the cream is put in, just stir it round twice; take it off the fire; +cover it up close when it is put into the mould or dish you intend it +for, and it will jelly. Pour the cream to the eggs, holding it as high +from them as possible. + + +_Puffs._ + +Blanch a pound of almonds, and beat them with orange-flower water, or +rose-water; boil a pound of sugar to a candy; put in the almonds, and +stir them over the fire till they are stiff. Keep them stirred till +cold; then beat them in a mortar for a quarter of an hour. Add a pound +of sugar, and make it into a paste, with the whites of three eggs beaten +to a froth, more or less, as you may judge necessary. Bake the puffs in +a cool oven. + + +_Cheese Puffs._ + +Scald green gooseberries, and pulp them through a colander. To six +spoonfuls of this pulp add half a pound of butter beaten to a cream, +half a pound of finely pounded and sifted sugar, put to the butter by +degrees, ten eggs, half the whites, a little grated lemon-peel, and a +little brandy or sack. Beat all these ingredients as light as possible, +and bake in a thin crust. + + +_Chocolate Puffs._ + +Take a pound of single-refined sugar, finely sifted, and grate as much +chocolate as will colour it; add an ounce of beaten almonds; mix them +well together; wet it with the froth of whites of eggs, and bake it. + + +_German Puffs._ + +Take four spoonfuls of fine flour, four eggs, a pint of cream, four +ounces of melted butter, and a very little salt; stir and beat them +well together, and add some grated nutmeg. Bake them in small cups: a +quarter of an hour will be quite sufficient: and the oven should be so +quick as to brown both top and bottom. If well baked, they will be more +than as large again. For sauce--melted butter, sack, and sugar. The +above quantity will make fourteen puffs. + + +_Spanish Puffs._ + +Take one pint of skim milk, and thicken it with flour; boil it very well +till it is tough as paste, then let it cool, put it into a mortar, and +beat it very well. Put in three eggs, and beat it again, then three eggs +more, keeping out one white. Put in some grated nutmeg and a little +salt. Have your pan over the fire, with some good lard; drop the paste +in; fry the puffs a light brown, and strew sugar over them when you send +them up. + + +_Pudding._ + +Boil one pint of milk; beat up the yolks of five eggs in a basin with a +little sugar, and pour the milk upon them, stirring it all the time. +Prepare your mould by putting into it sifted sugar sufficient to cover +it; melt it on the stove, and, when dissolved, take care that the syrup +covers the whole mould. The flavour is improved by grating into the +sugar a little lemon-peel. Pour the pudding into your mould, and place +it in a vessel of boiling water; it must boil two hours; it may then be +turned out, and eaten hot or cold. + + +_Another way._ + +Grate a penny loaf, and put to it a handful of currants, a little +clarified butter, the yolk of an egg, a little nutmeg and salt; mix all +together, and make it into little balls. Boil them half an hour. Serve +with wine sauce. + + +_A good Pudding._ + +Take a pint of cream, and six eggs, leaving out two of the whites. Beat +up the eggs well, and put them to the cream or milk, with two or three +spoonfuls of flour, and a little nutmeg and sugar, if you please. + + +_A very good Pudding._ + +Scald some green gooseberries, and pulp them through a colander; to six +spoonfuls of this pulp add half a pound of butter beaten to a cream, +half a pound of finely beaten and sifted sugar, put to the butter by +degrees, ten eggs, half the whites, a little grated lemon-peel, a little +brandy or sack: beat all these ingredients as light as possible; bake in +a thin crust. + + +_An excellent Pudding._ + +Cut French rolls in thin slices; boil a pint of milk, and poor over +them. Cover it with a plate and let it cool; then beat it quite fine. +Add six ounces of suet chopped fine, a quarter of a pound of currants, +three eggs beat up, half a glass of brandy, and some moist sugar. Bake +it full two hours. + + +_A plain Pudding._ + +Three spoonfuls of flour, a pint of new milk, three eggs, a very little +salt. Boil it for half an hour, in a small basin. + + +_A scalded Pudding._ + +Take four spoonfuls of flour, and pour on it one pint of boiling milk. +When cold, add four eggs, and boil it one hour. + + +_A sweet Pudding._ + +Half a pound of ratafia, half a pint of boiling milk, more if required, +stir it with a fork; three eggs, leaving out one white. Butter the +basin, or dish, and stick jar-raisins about the butter as close as you +please; then pour in the pudding and bake it. + + +_All Three Pudding._ + +Chopped apples, currants, suet finely chopped, sugar and bread crumb, +three ounces of each, three eggs, but only two of the whites; put all +into a well floured bag, and boil it well two hours. Serve it with wine +sauce. + + +_Almond Pudding._ No. 1. + +Blanch half a pound of sweet almonds, with four bitter ones; pound them +in a marble mortar, with two spoonfuls of orange-flower water, and two +spoonfuls of rose-water; mix in four grated Naples biscuits, and half a +pound of melted butter. Beat eight eggs, and mix them with a pint of +cream boiled; grate in half a nutmeg, and a quarter of a pound of sugar. +Mix all well together, and bake it with a paste at the bottom of the +dish. + + +_Almond Pudding._ No. 2. + +Take a pound of almonds, ground very small with a little rose-water and +sugar, a pound of Naples biscuits finely grated, the marrow of six bones +broken into small pieces--if you have not marrow enough, put in beef +suet finely shred--a quarter of a pound of orange-peel, a quarter of +citron-peel, cut in thin slices, and some mace. Take twenty eggs, only +half as many whites; mix all these well together. Boil some cream, let +it stand till it is almost cold; then put in as much as will make your +pudding tolerably thick. You may put in a very few caraway seeds and a +little ambergris, if you like. + + +_Almond Pudding._ No. 3. + +Two small wine glasses of rose-water, one ounce of isinglass, twelve +bitter almonds, blanched and shred; let it stand by the fire till the +isinglass is dissolved; then put a pint of cream, and the yolks of six +eggs, and sweeten to the taste. Set it on the fire till it boils; strain +it through a sieve; stir it till nearly cold; then pour it into a mould +wetted with rose-water. + + +_Amber Pudding._ + +Half a pound of brown sugar, the same of butter, beat up as a cake, till +it becomes a fine cream, six eggs very well beaten, and sweetmeats, if +agreeable; mix all together. Three quarters of an hour will bake it; add +a little brandy, and lay puff paste round the dish. + + +_Princess Amelia's Pudding._ + +Pare eight or ten fair large apples, cut them into thin slices, and stew +them gently in a very little water till tender; then take of white bread +grated the quantity of half a threepenny loaf, six yolks and four whites +of eggs beat very light, half a pint of cream, one large spoonful of +sack or brandy, four spoonfuls of clarified butter; mix these all well +together, and beat them very light. Sweeten to your taste, and bake in +tea-cups: a little baking is sufficient. When baked, take them out of +the cups, and serve them with sack, sugar, and melted butter, for sauce. + + +_Apple Mignon._ + +Pare and core golden pippins without breaking the apple; lay them in the +dish in which they are to be baked. Take of rice boiled tender in milk +the quantity you judge sufficient; add to it half a pint of thick cream, +with the yolks of five eggs; sweeten it to your taste, and grate in a +little nutmeg; pour it over the apples in the dish; set it in a gentle +oven. Three quarters of an hour will bake it. Glaze it over with sugar. + + +_Apple Pudding._ No. 1. + +Coddle six large codlings till they are very soft over a slow fire to +prevent their bursting. Rub the pulp through a sieve. Put six eggs, +leaving out two whites, six ounces of butter beaten well, three quarters +of a pound of loaf sugar pounded fine, the juice of two lemons, two +ounces of candied orange and lemon-peel, and the peel of one lemon shred +very fine. You must not put in the peel till it is going to the oven. +Put puff paste round the dish; sift over a little sugar; an hour will +bake it. + + +_Apple Pudding._ No. 2. + +Prepare apples as for sauce; when cold, beat in two whole eggs, a little +nutmeg, bitter almonds pounded fine, and sugar, with orange or lemon +peel, and a little juice of either. Bake in a paste. + + +_Apple Pudding._ No. 3. + +Take six apples; stew them in as little water as you can; take out the +pulped part; add to it four eggs, and not quite half a pound of butter; +sweeten it to your taste. Let your paste be good, and put it in a gentle +oven. + + +_Arrow-root Pudding._ + +Boil a pint of milk with eight bitter almonds pounded, a piece of +cinnamon, and lemon-peel, for some time; then take a large +table-spoonful of arrow-root, and mix it with cold milk. Mix this +afterwards with the boiling milk. All these must become cold before you +put in the eggs; then beat together three eggs, a little nutmeg and +sugar, and the arrow-root, and strain through a sieve. Butter your +mould, and boil the pudding half an hour. The mould must be quite full; +serve with wine sauce, butter a paper to put over it, and then tie over +a cloth. + + +_Pearl Barley Pudding._ + +Boil three table-spoonfuls of pearl barley in a pint and a half of new +milk, with a few bitter almonds, and a little sugar, for three hours. +Strain it; when cold add two eggs; put some paste round the dish, and +bake it. + + +_Batter Pudding._ + +Make a batter, rather stiffer than pancake batter; beat up six eggs, +leaving out three of the whites, and put them to the batter, with a +little salt and nutmeg. This quantity is for a pint basin, and will take +one hour to boil. + + +_Another._ + +Three table-spoonfuls of flour, two eggs, and about a tea-cupful of +currants; beat up well with a pint of milk, and bake in a slow oven. + + +_Plain Batter Pudding, or with Fruit._ + +Put six large spoonfuls of flour into a pan, and mix it with a quart of +milk, till it is smooth. Beat up the yolks of six and the whites of +three eggs, and put in; strain it through a sieve; then put in a +tea-spoonful of salt, one of beaten ginger, and stir them well +together. Dip your cloth in boiling water; flour it, and pour in your +pudding; tie it rather close, and boil it an hour. When sent to table, +pour melted butter over it. You may put in ripe currants, apricots, +small plums, damsons, or white bullace, when in season; but with fruit +it will require boiling half an hour longer. + + +_Norfolk Batter Pudding._ + +Yolks and whites of three eggs well beaten, three table-spoonfuls of +flour, half a pint of milk, and a small quantity of salt; boil it half +an hour. + + +_Green Bean Pudding._ + +Boil and blanch old beans; beat them in a mortar, with very little +pepper and salt, some cream, and the yolk of an egg. A little +spinach-juice will give a fine colour; but it is good without. Boil it +for an hour in a basin that will just hold it, and pour over it parsley +and butter. Serve bacon to eat with it. + + +_Beef Steak Pudding._ + +Cut rump-steaks, not too thick, into pieces about half the size of your +hand, taking out all the skin and sinews. Add an onion cut fine, also +potatoes (if liked,) peeled and cut in slices a quarter of an inch +thick; season with pepper and salt. Lay a layer of steaks, and then one +of potatoes, proceeding thus till full, occasionally throwing in part of +the onion. Add half a gill of water or veal broth. Boil it two hours. +You may put in, if you please, half a gill of mushroom ketchup, and a +table-spoonful of lemon-pickle. + + +_Bread Pudding._ + +Cut off all the crust from a twopenny loaf; slice it thin in a quart of +milk; set it over a chaffing-dish of charcoal, till the bread has +completely soaked up the milk; then put in a piece of butter; stir it +well round, and let it stand till cold. Take the yolks of seven eggs and +the whites of five, and beat them up with a quarter of a pound of sugar, +with some nutmeg, cinnamon, mace, cloves, and lemon-peel, finely +pounded. Mix these well together, and boil it one hour. Prepare a sauce +of white wine, butter, and sugar; pour it over, and serve up hot. + + +_Another way._ + +Boil together half a pint of milk, a quarter of a pound of butter, and +the same of sugar, and pour it over a quarter of a pound of crumb of +bread. Beat up the yolks of four eggs and two whites; mix all well +together; put the pudding in tea-cups, and bake in a moderate oven about +an hour. Serve in wine sauce. + +The above quantity makes five puddings. + + +_Rich Bread Pudding._ + +Cut the inside of a rather stale twopenny loaf as fine as possible; pour +over it boiled milk sufficient to allow of its being beaten, while warm, +to the thickness of cream; put in a small piece of butter while hot; +beat into it four almond macaroons; sweeten it to your taste. Beat four +eggs, leaving out two whites; and boil it three quarters of an hour. + + +_Bread and Butter Pudding._ + +Cut a penny loaf or French roll into thin slices of bread and butter, as +for tea; butter the bottom of the dish, and cover it with slices of +bread and butter; sprinkle on them a few currants, well washed and +picked; then lay another layer of bread and butter; then again sprinkle +a few currants, and so on till you have put in all the bread and butter. +Beat up three eggs with a pint of milk, a little salt, grated nutmeg, or +ginger, and a few bitter almonds, and pour it on the bread and butter. +Put a puff paste round the dish, and bake it half an hour. + + +_Raisin Bread Pudding._ + +Boil your bread pudding in a basin; put the stoned raisins in a circle +at the top, and from it stripes down, when ready to serve up. + + +_Buttermilk Pudding._ + +Take three quarts of new milk; boil and turn it with a quart of +buttermilk: drain the whey from the curd through a hair sieve. When it +is well drained, pound it in a marble mortar very fine; then put to it +half a pound of fine beaten and sifted sugar. Boil the rind of two +lemons very tender; mince it fine; add the inside of a roll grated, a +large tea-cupful of cream, a few almonds, pounded fine, with a noggin of +white wine, a little brandy, and a quarter of a pound of melted butter. +The boats or cups you bake in must be all buttered. Turn the puddings +out when they are baked, and serve them with a sauce of sack, butter, +and sugar. + + +_Carrot Pudding._ + +Take two or three large carrots, and half boil them; grate the crumb of +a penny loaf and the red part of the carrots; boil as much cream as will +make the bread of a proper thickness; when cold, add the carrots, the +yolks of four eggs, beat well, a little nutmeg, a glass of white wine, +and sugar to your taste. Butter the dish well, and lay a little paste +round the edge. Half an hour will bake it. + + +_Another way._ + +Take raw carrots, scraped very clean, and grate them. To half a pound of +grated carrot put a pound of grated bread. Beat up eight eggs, leaving +out the whites; mix the eggs with half a pint of cream, and then stir in +the bread and carrots, with half a pound of fresh butter melted. + + +_Charlotte Pudding._ + +Cut as many thin slices of white bread as will cover the bottom and line +the sides of a baking-dish, having first rubbed it thick with butter; +put apples in thin slices into the dish in layers till full, strewing +sugar and bits of butter between. In the mean time, soak as many thin +slices of bread as will cover the whole in warm milk, over which lay a +plate and a weight to keep the bread close on the apples. Bake slowly +three hours. To a middling-sized dish put half a pound of butter in the +whole. + + +_Cheese Pudding._ + +Boil a thick piece of stale loaf in a pint of milk; grate half a pound +of cheese; stir it into the bread and milk; beat up separately four +yolks and four whites of eggs, and a little pepper and salt, and beat +the whole together till very fine. Butter the pan, and put into the oven +about the time the first course is sent up. + + +_Another way._ + +Half a pound of cheese--strong and mild mixed--four eggs and a little +cream, well mixed. Butter the pan, and bake it twenty minutes. To be +sent up with the cheese, or, if you like, with the tart. + + +_Citron Pudding._ + +One spoonful of fine flour, two ounces of sugar, a little nutmeg, and +half a pint of cream; mix them well together with the yolks of three +eggs. Put it into tea-cups, and divide among them two ounces of citron, +cut very thin. Bake them in a pretty quick oven, and turn them out on a +china dish. + + +_Cocoa-nut Pudding._ + +Take three quarters of a pound of sugar, one pound of cocoa-nut, a +quarter of a pound of butter, eight yolks of eggs, four spoonfuls of +rose-water, six Naples biscuits soaked in the rose-water; beat half the +sugar with the butter and half with the eggs, and, when beat enough, mix +the cocoa-nut with the butter; then throw in the eggs, and beat all +together. For the crust, the yolks of four eggs, two spoonfuls of +rose-water, and two of water, mixed with flour till it comes to a paste. + + +_College Pudding._ No. 1. + +Beat up four eggs, with two ounces of flour, half a nutmeg, a little +ginger, and three ounces of sugar pounded, beaten to a smooth batter; +then add six ounces of suet chopped fine, six of currants well washed +and picked, and a glass of brandy, or white wine. These puddings are +generally fried in butter or lard, but they are better baked in an oven +in pattypans; twenty minutes will bake them; if fried, fry them till of +a nice light brown, or roll them in a little flour. You may add an ounce +of orange or citron minced very fine. When you bake them, add one more +egg, or two spoonfuls of milk. + + +_College Pudding._ No. 2. + +Take of bread crumb, suet, very finely chopped, currants, and moist +sugar, half a pound of each, and four eggs, leaving out one white, well +beaten. Mix all well together, and add a quarter of a pint of white +wine, leaving part of it for the sauce. Add a little nutmeg and salt. +Boil it a full half hour in tea-cups; or you may fry it. This quantity +will make six. Pour over them melted butter, sugar, and wine. + + +_College Pudding._ No. 3. + +A quarter of a pound of biscuit powder, a quarter of a pound of beef +suet, a quarter of a pound of currants, nicely picked and washed, +nutmeg, a glass of raisin wine, a few bitter almonds pounded, +lemon-peel, and a little juice. Fry ten minutes in beef dripping, and +send to table in wine sauce. Half these ingredients will make eight +puddings. + + +_College Pudding._ No. 4. + +A quarter of a pound of grated bread, the same quantity of currants, the +same of suet shred fine, a small quantity of sugar, and some nutmeg: mix +all well together. Take two eggs, and make it with them into cakes; fry +them of a light brown in butter. Serve them with butter, sugar, and +wine. + + +_New College Pudding._ + +Grate a penny white loaf, and put to it a quarter of a pound of +currants, nicely picked and washed, a quarter of a pound of beef suet, +minced small, some nutmeg, salt, and as much cream and eggs as will make +it almost as stiff as paste. Then make it up in the form of eggs: put +them into a stewpan, with a quarter of a pound of butter melted in the +bottom; lay them in one by one; set them over a clear charcoal fire; +and, when they are brown, turn them till they are brown all over. Send +them to table with wine sauce. + +Lemon-peel and a little juice may be added to the pudding. + + +_Another way._ + +Take one pound of suet, half a pound of the best raisins, one pound of +currants, half a pound of sugar, half a pound of flour, one nutmeg, a +tea-spoonful of salt, two table-spoonfuls of brandy, and six eggs. Make +them up the size of a turkey's egg; bake or fry them in butter. + + +_Cottage Pudding._ + +Two pounds of potatoes, boiled, peeled, and mashed, one pint of milk, +three eggs, and two ounces of sugar. Bake it three quarters of an hour. + + +_Currant Pudding._ + +Take one pound of flour, ten ounces of currants, five of moist sugar, a +little grated ginger, nutmeg, and sliced lemon-peel. Put the flour with +the sugar on one side of the basin, and the currants on the other. Melt +a quarter of a pound of butter in half a pint of milk; let it stand till +lukewarm; then add two yolks of eggs and one white only, well beaten, +and three tea-spoonfuls of yest. To prevent bitterness, put a piece of +red-hot charcoal, of the size of a walnut, into the milk; strain it +through a sieve, and pour it over the currants, leaving the flour and +the sugar on the other side of the basin. Throw a little flour from the +dredger over the milk; then cover it up, and leave it at the fire-side +for half an hour to rise. Then mix the whole together with a spoon; put +it into the mould, and leave it again by the fire to rise for another +half hour. + + +_Custard Pudding._ No. 1. + +Take three quarters of a pint of milk, three tea-spoonfuls of flour, and +three eggs: mix the flour quite smooth with a little of the milk cold; +boil the rest, and pour it to the mixed flour, stirring it well +together. Then well beat the eggs, and pour the milk and flour hot to +them. Butter a basin, pour in the pudding. Tie it close in a cloth, and +boil it half an hour. It may be made smaller or larger, by allowing one +egg to one tea-spoonful of flour and a quarter of a pint of milk, and +proportionately shortening the time of boiling. It may be prepared for +boiling any time, or immediately before it is put into the saucepan, as +maybe most convenient. The basin must be quite filled, or the water will +get in. + + +_Custard Pudding._ No. 2. + +Set on the fire a pint of milk, sweetened to your taste, with a little +cinnamon, a few cloves, and grated lemon-peel. Boil it up, and pour it +the moment it is taken off the fire upon the yolks of seven eggs and the +whites of four, stirring it well, and pouring it in by degrees. Boil it +in a well buttered basin, which will hold a pint and a half. Pour wine +sauce over it. + + +_Custard Pudding._ No. 3. + +Boil a pint of milk and a quarter of a pint of good cream; thicken with +flour and water perfectly smooth; break in the yolks of five eggs, +sweetened with powdered loaf sugar, the peel of a lemon grated, and half +a glass of brandy. Line the dish with good puff paste, and bake for half +an hour. + + +_Custard Pudding._ No. 4. + +Take six eggs, one table-spoonful of flour, and a sufficient quantity of +milk to fill the pan. Boil it three quarters of an hour. + + +_Fish Pudding._ + +Pound fillets of whiting with a quarter of a pound of butter; add the +crumb of two penny rolls, soaked in cold milk, pepper and salt, with +seasoning according to the taste. Boil in a mould one hour and a +quarter, and then turn it out, and serve up with sauce. + + +_French Pudding._ + +Beat twelve eggs, leaving out half the whites, extremely well; take one +pound of melted butter, and one pound of sifted sugar, one nutmeg +grated, the peel of a small orange, the juice of two; the butter and +sugar to be well beaten together; then add to them the eggs and other +ingredients. Beat all very light, and bake in a thin crust. + + +_Gooseberry Pudding._ + +Scald a quart of gooseberries, and pass them through a sieve, as you +would for gooseberry fool; add three eggs, three table-spoonfuls of +crumb of bread, three table-spoonfuls of flour, an ounce of butter, and +sugar to your taste. Bake it in a moderate oven. + + +_Another._ + +Scald the gooseberries, and prepare them according to the preceding +receipt; mix them with rice, prepared as for a rice pudding, and bake +it. + + +_Hunter's Pudding._ + +One pound of raisins, one pound of suet, chopped fine, four spoonfuls of +flour, four of sugar, four of good milk, and four eggs, whites and all, +two spoonfuls of brandy or sack, and some grated nutmeg. It must boil +four hours complete, and should have good room in the bag, as it swells +much in the boiling. + + +_Jug Pudding._ + +Beat the whites and yolks of three eggs; strain through a sieve; add +gradually a quarter of a pint of milk; rub in a mortar two ounces of +moist sugar and as much grated nutmeg as would cover a sixpence; then +put in four ounces of flour, and beat it into a smooth batter by +degrees; stir in seven ounces of suet and three ounces of bread crumb; +mix all together half an hour before you put it into the pot. Boil it +three hours. + + +_Lemon Pudding._ + +Take two large lemons; peel them thin, and boil them in three waters +till tender; then beat them in a mortar to a paste. Grate a penny roll +into the yolks and whites of four eggs well beaten, half a pint of milk, +and a quarter of a pound of sugar; mix them all well together; put it +into a basin well buttered, and boil it half an hour. + + +_Another way._ + +Three lemons, six eggs, a quarter of a pound of butter, some crumb of +bread grated, with some lemon-peel and grated sugar. + + +_Small Lemon Puddings._ + +One pint of cream, one spoonful of fine flour, two ounces of sugar, some +nutmeg, and the yolks of three eggs; mix all well together; and stick in +two ounces of citron. Bake in tea-cups in a quick oven. + + +_Maccaroni Pudding._ + +Take three ounces of maccaroni, two ounces of butter, a pint and a half +of milk boiled, four eggs, half a pound of currants. Put paste round the +dish, and bake it. + + +_Marrow Pudding._ + +Boil two quarts of cream with a little mace and nutmeg; beat very light +ten eggs, leaving out half the whites; put the cream scalding to the +eggs, and beat it well. Butter lightly the dish you bake it in; then +slice some French roll, and lay a layer at the bottom; put on it lumps +of marrow; then sprinkle on some currants and fine chopped raisins, then +another layer of thin sliced bread, then marrow again, with the currants +and raisins as before. When the dish is thus filled, pour over the whole +the cream and eggs, which must be sweetened a little. An oven that will +bake a custard will be hot enough for this pudding. Strew on the marrow +a little powdered cinnamon. + + +_Another way._ + +Boil up a pint of cream, then take it off; slice two penny loaves thin, +and put them into the cream, with a quarter of a pound of fresh butter, +stirring it till melted. Then put into it a quarter of a pound of +almonds beaten well and small, with rose-water, the marrow of three +marrow-bones, and the whites of five eggs, and two yolks. Season it with +mace shred small, and sweeten with a quarter of a pound of sugar. Make +up your pudding. The marrow should first be laid in water to take out +the blood. + + +_Nottingham Pudding._ + +Peel six apples; take out the core, but be sure to leave the apples +whole, and fill up the place of the core with sugar. Put them in a dish, +and pour over them a nice light batter. Bake it an hour in a moderate +oven. + + +_Oatmeal Pudding._ + +Steep oatmeal all night in milk; in the morning pour away the milk, and +put some cream, beaten spice, currants, a little sugar if you like it; +if not, salt, and as many eggs as you think proper. Stir it well +together; boil it thoroughly, and serve with butter and sugar. + + +_Orange Pudding._ No. 1. + +Take the yolks of twelve eggs and the whites of two, six ounces of the +best sugar, beat fine and sifted, and a quarter of a pound of orange +marmalade: beat all well together; set it over a gentle fire to thicken; +put to it half a pound of melted butter, and the juice of a Seville +orange. Bake it in a thin light paste, and take great care not to scorch +it in the oven. + + +_Orange Pudding._ No. 2. + +Grate off the rind of two large Seville oranges as far as they are +yellow; put them in fair water, and let them boil till they are tender, +changing the water two or three times. When they are tender, cut them +open, take away the seeds and strings, and beat them in a mortar, with +half a pound of sugar finely sifted, until it is a fine light paste; +then put in the yolks of ten eggs well beaten, five or six spoonfuls of +thick cream, half a Naples biscuit, and the juice of two more Seville +oranges. Mix these well together, and melt a pound of the best butter, +or beat it to a cream without melting: beat all light and well together, +and bake it in a puff paste three quarters of an hour. + + +_Orange Pudding._ No. 3. + +Grate the peel of four china oranges and of one lemon; boil it in a pint +of cream, with a little cinnamon and some sugar. Scald crumb of white +bread in a little milk; strain the boiled cream to the bread, and mix it +together; add the yolks of six and the whites of three eggs; mix all +well together. Put it into a dish rubbed with a little butter, and bake +it of a nice brown colour. Serve with wine sauce. + + +_Orange Pudding._ No. 4. + +Melt half a pound of fresh butter, and when cold take away the top and +bottom; then mix the yolks of nine eggs well beaten, and half a pound of +double-refined sugar, beaten and seared; beat all well together; grate +in the rind of a good Seville orange, and stir well up. Put it into a +dish, and bake it. + + +_Orange Pudding._ No. 5. + +Simmer two ounces of isinglass in water; steep orange-peel in water all +night; then add one pint of orange-juice, with the yolks of four eggs, +and some white sugar. Bake a quarter of an hour or twenty minutes. + + +_Orange Pudding._ No. 6. + +Cut two large china oranges in quarters, and take out the seeds; beat +them in a mortar, with two ounces of sugar, and the same quantity of +butter; then add four eggs, well beat, and a little Seville +orange-juice. Line the dish with puff paste, and bake it. + + +_Plain Orange Pudding._ + +Make a bread pudding, and add a table-spoonful of ratafia, the juice of +a Seville orange and the rind, or that of a lemon cut small. Bake with +puff paste round it; turn it out of the tin when sent to table. + + +_Paradise Pudding._ + +Six apples pared and chopped very fine, six eggs, six ounces of bread +grated very fine, six ounces of sugar, six ounces of currants, a little +salt and nutmeg, some lemon-peel, and one glass of brandy. The whole to +boil three hours. + + +_Pith Pudding._ + +Take the pith of an ox; wipe the blood clean from it; let it lie in +water two days, changing the water very often. Dry it in a cloth, and +scrape it with a knife to separate the strings from it. Then put it into +a basin; beat it with two or three spoonfuls of rose-water till it is +very fine, and strain it through a fine strainer. Boil a quart of thick +cream with a nutmeg, a blade of mace, and a little cinnamon. Beat half a +pound of almonds very fine with rose-water; put them in the cream and +strain it: beat them again, and again strain till you have extracted all +their goodness; then put to them twelve eggs, with four whites. Mix all +these together with the pith; add five or six spoonfuls of sack, half a +pound of sugar, citron cut small, and the marrow of six bones; and then +fill them. Half an hour will boil them. + + +_Plum Pudding._ No. 1. + +Half a pound of raisins stoned, half a pound of suet, good weight, shred +very fine, half a pint of milk, four eggs, two of the whites only. Beat +the eggs first, mix half the milk with them, stir in the flour and the +rest of the milk by degrees, then the suet and raisins, and a small +tea-cupful of moist sugar. Mix the eggs, sugar, and milk, well together +in the beginning, and stir all the ingredients well together. A plum +pudding should never boil less than five hours; longer will not hurt it. +This quantity makes a large plain pudding: half might do. + + +_Plum Pudding._ No. 2. + +One pound of jar raisins stoned and cut in pieces, one pound of suet +shred small, with a very little salt to it; six eggs, beat with a little +brandy and sack, nearly a pint of milk, a nutmeg grated, a very little +flour, not more than a spoonful, among the raisins, to separate them +from each other, and as much grated bread as will make these ingredients +of the proper consistence when they are all mixed together. + + +_Plum Pudding._ No. 3. + +Take half a pound of crumb of stale bread; cut it in pieces; boil half a +pint of milk and pour over it; let it stand half an hour to soak. Take +half a pound of beef suet shred fine, half a pound of raisins, half a +pound of currants beat up with a little salt; mix them well together +with a handful of flour. Butter the dish, and put the pudding in it to +bake; but if boiled, flour the bag, or butter the mould, if you boil it +in one. To this quantity put three eggs. + + +_Plum Pudding._ No. 4. + +One pound of beef suet, one pound of raisins stoned, four +table-spoonfuls of flour, six ounces of loaf-sugar, one tea-spoonful of +salt, five eggs, and half a grated nutmeg. Flour the cloth well, and +boil it six hours. + + +_Plum Pudding._ No. 5. + +Take currants, raisins, suet, bread crumb, and sugar, half a pound of +each, five eggs, two ounces of almonds blanched and shred very fine, +citron and brandy to taste, and a spoonful of flour. + + +_A rich Plum Pudding._ + +A pound and a quarter of sun raisins, stoned, six eggs, two spoonfuls of +flour, a pound of suet, a little nutmeg, a glass of brandy: boil it five +or six hours. + + +_Potato Pudding._ No. 1. + +Boil two pounds of white potatoes; peel them, and bruise them fine in a +mortar, with half a pound of melted butter, and the yolks of four eggs. +Put it into a cloth, and boil it half an hour; then turn it into a dish; +pour melted butter, with a glass of raisin wine, and the juice of a +Seville orange, mixed together as sauce, over it, and strew powdered +sugar all over. + + +_Potato Pudding._ No. 2. + +Take four steamed potatoes; dry and rub them through a sieve; boil a +quarter of a pint of milk, with spice, sugar, and butter; stir the +potatoes in the milk, with the yolks of three eggs; beat the whites to a +strong froth, and add them to the pudding. Bake it in a quick oven. + + +_Potato Pudding._ No. 3. + +Boil three or four potatoes; mash and pass them through a sieve; beat +them up with milk, and let it stand till cold. Then add the yolks of +four eggs and sugar; beat up the four whites to a strong froth, and stir +it in very gently before you put the pudding into the mould. + + +_Potato Pudding._ No. 4. + +One pound of potatoes, three quarters of a pound of butter, one pound of +sugar, eight eggs, a little mace, and nutmeg. Rub the potatoes through a +sieve, to make them quite free from lumps. Bake it. + + +_Potato Pudding._ No. 5. + +Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce of +suet, one ounce, or one-sixteenth of a pint, of milk, and one ounce of +Gloucester cheese--total, fifteen ounces--with as much boiling water as +is necessary to bring them to a due consistence. Bake in an earthen pan. + + +_Potato Pudding._ No. 6. + +Potatoes and suet as before, and one ounce of red herrings, pounded fine +in a mortar, mixed, baked, &c. as before. + + +_Potato Pudding._ No. 7. + +The same quantity of potatoes and suet, and one ounce of hung beef, +grated fine with a grater, and mixed and baked as before. + + +_Pottinger's Pudding._ + +Three ounces of ground rice, and two ounces of sweet almonds, blanched +and beaten fine; the rice must be boiled and beaten likewise. Mix them +well together, with two eggs, sugar and butter, to your taste. Make as +thin a puff paste as possible, and put it round some cups; when baked, +turn them out, and pour wine sauce over them. This quantity will make +four puddings. + + +_Prune Pudding._ + +Mix a pound of flour with a quart of milk; beat up six eggs, and mix +with it a little salt, and a spoonful of beaten ginger. Beat the whole +well together till it is a fine stiff batter; put in a pound of prunes; +tie the pudding in a cloth, and boil it an hour and a half. When sent to +table, pour melted butter over it. + + +_Quaking Pudding._ + +Boil a quart of milk with a bit of cinnamon and mace; mix about a +spoonful of butter with a large spoonful of flour, to which put the milk +by degrees. Add ten eggs, but only half the whites, and a nutmeg grated. +Butter your basin and the cloth you tie over it, which must be tied so +tight and close as not to admit a drop of water. Boil it an hour. Sack +and butter for sauce. + + +_Another way._ + +To three quarts of cream put the yolks of twelve eggs and three whites, +and two spoonfuls of flour, half a nutmeg grated, and a quarter of a +pound of sugar. Mix them well together. Put it into a bag, and boil it +with a quick fire; but let the water boil before you put it in. Half an +hour will do it. + + +_Ratafia Pudding._ + +A quarter of a pound of sweet and a quarter of an ounce of bitter +almonds, butter and loaf sugar of each a quarter of a pound; beat them +together in a marble mortar. Add a pint of cream, four eggs, leaving out +two whites, and a wine glassful of sherry. Garnish the dish with puff +paste, and bake half an hour. + + +_Rice Pudding._ + +Take a quarter of a pound of rice, a pint and a half of new milk, five +eggs, with the whites of two. Set the rice and the milk over the fire +till it is just ready to boil; then pour it into a basin, and stir into +it an ounce of butter till it is quite melted. When cold, the eggs to be +well beaten and stirred in, and the whole sweetened to the taste: in +general, a quarter of a pound of sugar is allowed to the above +proportions. Add about a table-spoonful of ratafia, and a little salt: a +little cream improves it much. Put it into a nice paste, and an hour is +sufficient to bake it. + +The rice and milk, while over the fire, must be kept stirred all the +time. + + +_Another._ + +Boil five ounces of rice in a pint and a half of milk; when nearly cold, +stir in two ounces of butter, two eggs, three ounces of sugar, spice or +lemon, as you like. Bake it an hour. + + +_Plain Rice Pudding._ + +Take a quarter of a pound of whole rice, wash and pick it clean; put it +into a saucepan, with a quart of new milk, a stick of cinnamon, and +lemon-peel shred fine. Boil it gently till the rice is tender and thick, +and stir it often to keep it from burning. Take out the cinnamon and +lemon-peel; put the rice into an earthen pan to cool; beat up the yolks +of four eggs and the whites of two. Stir them into the rice; sweeten it +to the palate with moist sugar; put in some lemon or Seville orange-peel +shred very fine, a few bitter almonds, and a little grated nutmeg and +ginger. Mix all well together; lay a puff paste round the dish, pour in +the pudding, and bake it. + + +_Another way._ + +Pour a quart of new milk, scalding hot, upon three ounces of whole rice. +Let it stand covered for an hour or two. Scald the milk again, and pour +it on as before, letting it stand all night. Next day, when you are +ready to make the pudding, set the rice and milk over the fire, give it +a boil up, sweeten it with a little sugar, put into it a very little +pounded cinnamon, stir it well together; butter the dish in which it is +to be baked, pour it in, and put it into the oven. This pudding is not +long in baking. + + +_Ground Rice Pudding._ + +Boil three ounces of rice in a pint of milk, stirring it all well +together the whole time of boiling. Pour it into a pan, and stir in six +ounces of butter, six ounces of sugar, eight eggs, but half of the +whites only, and twenty almonds pounded, half of them bitter. Put paste +at the bottom of the dish. + + +_Rice Hunting Pudding._ + +To a pound of suet, half a pound of currants, a pound of jar raisins +stoned, five eggs, leaving out two whites, half a pound of ground rice, +a little spice, and as much milk as will make it a thick batter. Boil it +two hours and a half. + + +_Kitchen Rice Pudding._ + +Half a pound of rice in two quarts of boiling water, a pint and a half +of milk, and a quarter of a pound of beef or mutton suet, shred fine +into it. Bake an hour and a half. + + +_Rice Plum Pudding._ + +Half a pound of rice boiled in milk till tender, but the milk must not +run thin about it; then take half a pound of raisins, and the like +quantity of currants, and suet, chopped fine, four eggs, leaving out +half the whites, one table-spoonful of sugar, two of brandy, some +lemon-peel, and spice. Mix these well together, and take two +table-spoonfuls of flour to make it up. It must boil five or six hours +in a tin or basin. + + +_Small Rice Puddings._ + +Set three ounces of flour of rice over the fire in three quarters of a +pint of milk; stir it constantly; when stiff, take it off, pour it into +an earthen pan, and stir in three ounces of butter, and a large +tea-cupful of cream; sweeten it to your taste with lump sugar. When +cold, beat five eggs and two whites; grate the peel of half a lemon; cut +three ounces of blanched almonds small, and a few bitter ones with them. +Beat all well together; boil it half an hour in small basins, and serve +with wine sauce. + + +_Swedish Rice Pudding._ + +Wash one pound of rice six or eight times in warm water; put it into a +stewpan upon a slow fire till it bursts; strain it through a sieve; add +to the rice one pound of sugar, previously well clarified, and the juice +of six or eight oranges, and of six lemons, and simmer it on the fire +for half an hour. Cover the bottom and the edges of a dish with paste, +taking care that the flour of which the paste is made be first +thoroughly dried. Put in your rice, and decorate with candied +orange-peel. + + +_Rice White Pot._ + +Boil one pound of rice, previously well washed in two quarts of new +milk, till it is much reduced, quite tender, and thick; beat it in a +mortar, with a quarter of a pound of almonds blanched, putting it to +them by degrees as you beat them. Boil two quarts of cream with two or +three blades of mace; mix it light with nine eggs--only five +whites--well beat, and a little rose-water; sweeten it to your taste. +Cut some candied orange and citron very thin, and lay it in. Bake it in +a slow oven. + + +_Sago Pudding._ + +Boil a quarter of a pound of sago in a pint of new milk, till it is very +thick; stir in a large piece of butter; add sugar and nutmeg to your +palate, and four eggs. Boil it an hour. Wine sauce. + + +_Spoonful Pudding._ + +A table-spoonful of flour, a spoonful of cream or milk, some currants, +an egg, a little sugar and brandy, or raisin wine. Make them round and +about the size of an egg, and tie them up in separate pudding-cloths. + + +_Plain Suet Pudding, baked._ + +Four spoonfuls of flour, four spoonfuls of suet shred very fine, three +eggs, mixed with a little salt, and a tea-cupful of milk. Bake in a +small pie-dish, and turn it out for table. + + +_Suet Pudding, boiled._ + +Shred a pound of beef suet very fine; mix it with a pound of flour, a +little salt and ginger, six eggs, and as much milk as will make it into +a stiff batter. Put it in a cloth, and boil it two hours. When done, +turn it into a dish, with plain melted butter. + + +_Tansy Pudding._ + +Beat sixteen eggs very well in a wooden bowl, leaving out six whites, +with a little orange-flower water and brandy; then add to them by +degrees half a pound of fine sifted sugar; grate in a nutmeg, and a +quarter of a pound of Naples biscuit; add a pint of the juice of +spinach, and four spoonfuls of the juice of tansy; then put to it a pint +of cream. Stir it all well together, and put it in a skillet, with a +piece of butter melted; keep it stirring till it becomes pretty thick; +then put it in a dish, and bake it half an hour. When it comes out of +the oven, stick it with blanched almonds cut very thin, and mix in some +citron cut in the same manner. Serve it with sack and sugar, and squeeze +a Seville orange over it. Turn it out in the dish in which you serve it +bottom upwards. + + +_Another way._ + +Take five ounces of grated bread, a pint of milk, five eggs, a little +nutmeg, the juice of tansy and spinach, to your taste, a quarter of a +pound of butter, some sugar, and a little brandy; put it in a saucepan, +and keep it stirring on a gentle fire till thick. Then put it in a dish +and bake it; when baked, turn it out, and dust sugar on it. + + +_Tapioca Pudding._ + +Take a small tea-cupful of tapioca, and rather more than half that +quantity of whole rice; let it soak all night in water, just enough to +cover it; then add a quart of milk: let it simmer over a slow fire, +stirring it every five minutes till it looks clear. Let it stand till +quite cold; then add three eggs, well beaten with sugar, and grated +lemon-peel, and bake it. It is equally good cold or hot. + + +_Neat's Tongue Pudding._ + +Boil a neat's tongue very tender; when cold, peel and shred it very +fine, after grating as much as will cover your hand. Add to it some beef +suet and marrow. Take some oranges and citron, finely cut, some cloves, +nutmeg, and mace, not forgetting salt to your taste, twenty-four eggs, +half the whites only, some sack, a little rose-water, and as much boiled +cream as will make the whole of proper thickness. Then put in two pounds +of currants, if your tongue be large. + + +_Quatre Fruits._ + +Take picked strawberries, black currants, raspberries, and the little +black cherries, one pound of each, and two quarts of brandy. Infuse the +whole together, and sweeten to taste. When it has stood a sufficient +time, filter through a jelly-bag till the liquor is quite clear. + + +_Quinces, to preserve._ + +Put a third part of the clearest and largest quinces into cold water +over the fire, and coddle till tender, but not so as to be broken. Pare +and cut them into quarters, taking out the core and the hard part, and +then weigh them. The kernels must be taken out of the core, and tied up +in a piece of muslin or gauze. The remaining two-thirds of the quinces +must be grated, and the juice well squeezed out; and to a pound of the +coddled quinces put a pint of juice; pound some cochineal, tie it up in +muslin, and put it to the quinces and juice. They must be together all +night; next day, put a pound of lump sugar to every pound of coddled +quinces; let the sugar be broken into small lumps, and, with the quince +juice, cochineal, and kernels, be boiled together until the quinces are +clear and red, quite to the middle of each quarter. Take out the +quarters, and boil the syrup for half an hour: put the quarters in, and +let them boil gently for near an hour: then put them in a jar, boil the +syrup till it is a thick jelly, and put it boiling hot over them. + + +_Quinces, to preserve whole._ + +Pare the quinces very thin, put them into a well-tinned saucepan; fill +it with hard water, lay the parings over the fruit, and keep them down; +cover close that the steam may not escape, and set them over a slow fire +to stew till tender and of a fine red colour. Take them carefully out, +and weigh them to two pounds of quinces. Take two pounds and a half of +double-refined sugar; put it into a preserving-pan, with one quart of +water. Set it over a clear charcoal fire to boil; skim it clean, and, +when it looks clear, put in the quinces. Boil them twelve minutes; take +them off, and set them by for four hours to cool. Set them on the fire +again, and let them boil three minutes; take them off, and let them +stand two days; then boil them again ten minutes with the juice of two +lemons, and set them by till cold. Put them into jars; pour on the +syrup, cover them with brandy paper, tie them close with leather or +bladder, and set them in a dry cool place. + + +_Ramaquins._ No. 1. + +Take two ounces of Cheshire cheese grated, two ounces of white bread +grated, two ounces of butter, half a pint of cream, and a little white +pepper; boil all together; let it stand till cold; then take two yolks +of eggs, beat the whole together, and put it into paper coffins. Twenty +minutes will bake them. + + +_Ramaquins._ No. 2. + +Take very nearly half a pound of Parmesan cheese, two ounces of mild +Gloucester, four yolks of eggs, about six ounces of the best butter, and +a good tea-cupful of cream. Beat the cheese first in a mortar; add by +degrees the other ingredients, and in some measure be regulated by your +taste, whether the proportion of any of them should be increased or +diminished. A little while bakes them; the oven must not be too hot. +They are baked in little paper cases, and served as hot as possible. + + +_Ramaquins._ No. 3. + +Put to a little water just warm a little salt; stir in a quarter of a +pound of butter; it must not boil. When well mixed, let it stand till +cold: then stir in three eggs, one at a time, beating it well till it is +quite smooth; then add three more eggs, beating it well, and half a +pound of Parmesan cheese. Beat it well again, adding two yolks of eggs +and a quarter of a pound of cold butter, and again beat it. Just before +it is going into the oven, beat six eggs to a froth, and beat the whole +together. Bake in paper moulds and in a quick oven. Serve as hot as +possible. + + +_Ramaquins._ No. 4. + +Take a quarter of a pound of Cheshire cheese, two eggs, and two ounces +of butter; beat them fine in a mortar, and make them up in cakes that +will cover a piece of bread of the size of a crown-piece. Lay them on a +dish, not touching one another; set them on a chaffing-dish of coals, +and hold a salamander over them till they are quite brown. Serve up hot. + + +_Raspberries, to preserve._ + +Take the juice of red and white raspberries; if you have no white +raspberries, put half codling jelly; put a pint and a half of juice to +two pounds of sugar; let it boil, and skim it. Then put in three +quarters of a pound of large red raspberries; boil them very fast till +they jelly and are very clear; do not take them off the fire, that would +make them hard, and a quarter of an hour will do them. After they begin +to boil fast, put the raspberries in pots or glasses; then strain the +jelly from the seeds, and put it to them. When they begin to cool, stir +them, that they may not lie at the top of the glasses; and, when cold, +lay upon them papers wetted with brandy and dried with a cloth. + + +_Another way._ + +Put three quarters of a pound of moist sugar to every quart of fruit, +and let them boil gently till they jelly. + + +_Raspberries, to preserve in Currant Jelly._ + +Strip the currants from the stalks; weigh one pound of sugar to one +pound of fruit, and to every eight pounds of currants put one pound of +raspberries, for which you are not to allow any sugar. Wet the sugar, +and let it boil till it is almost sugar again; then throw in the fruit, +and, with a very smart fire, let it boil up all over. Take it off, and +strain it through a lawn sieve. You must not let it boil too much, for +fear of the currants breaking, and the seeds coming through into the +jelly. When it boils up in the middle, and the syrup diffuses itself +generally, it is sufficiently done; then take it off instantly. This +makes a very elegant, clear currant jelly, and may be kept and used as +such. Take some whole fine large raspberries; stalk them; put some of +the jelly, made as above directed, in your preserving-pan; sprinkle in +the raspberries, not too many at a time, for fear of bruising them. +About ten minutes will do them. Take them off, and put them in pots or +glasses. If you choose to do more, you must put in the pan a fresh +supply of jelly. Let the jelly nearly boil up before you put in the +raspberries. + + +_Raspberry Jam._ No. 1.--_Very good._ + +Take to each pound of raspberries half a pint of juice of red and white +currants, an equal quantity of each, in the whole half a pint, and a +pound of double-refined sugar. Stew or bake the currants in a pot, to +get out the juice. Let the sugar be finely beaten; then take half the +raspberries and squeeze through a coarse cloth, to keep back the seeds; +bruise the rest with the back of a wooden spoon; the half that is +bruised must be of the best raspberries. Mix the raspberries, juice, and +sugar, together: set it over a good fire, and let it boil as fast as +possible, till you see it will jelly, which you may try in a spoon. + + +_Raspberry Jam._ No. 2. + +Weigh equal quantities of sugar and of fruit; put the fruit into a +preserving-pan: boil it very quickly; break it; and stir it constantly. +When the juice is almost wasted, add the sugar, and simmer it half an +hour. Use a silver spoon. + + +_Raspberry Jam._ No. 3. + +To six quarts of raspberries put three pounds of refined sugar finely +pounded; strain half the raspberries from the seed; then boil the juice +and the other half together. As it jellies, put it into pots. The sugar +should first be boiled separately, before the raspberries are added. + + +_Raspberry Paste._ + +Break three parts of your raspberries red and white; strain them through +linen; break the other part, and put into the juice; boil it till it +jellies, and then let it stand till cold. To every pint put a pound of +sugar, and make it scalding hot: add some codling jelly before you put +in the seeds. + + +_Apple Tart with Rice Crust._ + +Pare and quarter six russet apples; stew them till soft; sweeten with +lump-sugar; grate some lemon-peel; boil a tea-cupful of rice in milk +till it becomes thick: sweeten it well with loaf-sugar. Add a little +cream, cinnamon, and nutmeg; lay the apple in the dish; cover it with +rice; beat the whites of two eggs to a strong froth; lay it on the top; +dust a little sugar over it, and brown it in the oven. + + +_Another way._ + +Pare and core as many apples as your dish will conveniently bake; stew +them with sugar, a bit of lemon-peel, and a little cinnamon. Prepare +your rice as for a rice pudding. Fill your dish three parts full of +apples, and cover it with the rice. + + +_Rolls._ + +Take two pounds of flour; divide it; put one half into a deep pan; rub +two ounces of butter into the flour; the whites of two eggs whisked to a +high froth; add one table-spoonful of yest, four table-spoonfuls of +cream, the yolk of one egg, a pint of milk, rather more than new milk +warm. Mix the above together into a lather; beat it for ten minutes; +then cover it, and set it before the fire for two hours to rise. Mix in +the other half of the flour, and set it before the fire for a quarter of +an hour. These rolls must be baked in earthenware cups, rubbed with a +little butter, and not more than half filled with dough; they must be +baked a quarter of an hour in a very hot oven. + + +_Another way._ + +Take one quart of fine flour; wet it with warm milk, and six +table-spoonfuls of small beer yest, a quarter of a pound of butter, and +a little salt. Do not make the dough too stiff at first, but let it rise +awhile; then work in the flour to the proper consistency. Set it to rise +some time longer, then form your rolls of any size you please; bake them +in a warmish oven; twenty minutes will bake the small and half an hour +the large ones. + + +_Excellent Rolls._ + +Take three pounds of the finest flour, and mix up the yolks of three +eggs with the yest. Wet the flour with milk, first melting in the milk +one ounce of butter, and add a little salt to the flour. + + +_Little Rolls._ + +One pound of flour, two or three spoonfuls of yest, the yolks of two +eggs, the white of one, a little salt, moistened with milk. This dough +must be made softer than for bread, and beaten well with a spoon till it +is quite light; let it stand some hours before it is baked; some persons +make it over-night. The Dutch oven, which must first be made warm, will +bake the rolls, which must be turned to prevent their catching. + + +_Breakfast Rolls._ + +Rub exceedingly fine two ounces of good butter in a pound and three +quarters of fine flour. Mix a table-spoonful of yest in half a pint of +warm milk; set a light sponge in the flour till it rises for an hour; +beat up one or two eggs in half a spoonful of fine sugar, and intermix +it with the sponge, adding to it a little less than half a pint of warm +milk with a tea-spoonful of salt. Mix all up to a light dough, and keep +it warm, to rise again for another hour. Then break it in pieces, and +roll them to the thickness of your finger of the proper length; lay them +on tin plates, and set them in a warm stove for an hour more. Then touch +them over with a little milk, and bake them in a slow oven with care. To +take off the bitterness from the yest, mix one pint of it in two gallons +of water, and let it stand for twenty-four hours; then throw off the +water, and the yest is fit for use; if not, repeat it. + + +_Another way._ + +With two pounds of flour mix about half a pound of butter, till it is +like crumbled bread; add two whole eggs, three spoonfuls of good yest, +and a little salt. Make it up into little rolls; set them before the +fire for a short time to rise, but, if the yest is very good, this will +not be necessary. + + +_Brentford Rolls._ + +Take two pounds of fine flour; put to it a little salt, and two +spoonfuls of fine sugar sifted; rub in a quarter of a pound of fresh +butter, the yolks of two eggs, two spoonfuls of yest, and about a pint +of milk. Work the whole into a dough, and set it to the fire to rise. +Make twelve rolls of it; lay them on buttered tins, let them stand to +the fire to rise till they are very light, then bake them about half an +hour. + + +_Dutch Rolls._ + +Into one pound of flour rub three ounces of butter; with a spoonful of +yest, mixed up with warm milk, make it into light paste; set it before +the fire to rise. When risen nearly half as big again, make it into +rolls about the length of four inches, and the breadth of two fingers; +set them again to rise before the fire, till risen very well; put them +into the oven for a quarter of an hour. + + +_French Rolls._ No. 1. + +Seven pounds of flour, four eggs leaving out two yolks--the whites of +the eggs should be beaten to a snow--three quarters of a pint of ale +yest. Beat the eggs and yest together, adding warm milk; put it so beat +into the flour, in which must be well rubbed four ounces of butter; wet +the whole into a soft paste. Keep beating it in the bowl with your hand +for a quarter of an hour at least; let it stand by the fire half an +hour, then make it into rolls, and put them into pans or dishes, first +well floured, or, what is still better, iron moulds, which are made on +purpose to bake rolls in. Let them stand by the fire another half hour, +and put them, bottom upwards, on tin plates, in the middle of a hot oven +for three quarters of an hour or more: take them out, and rasp them. + + +_French Rolls._ No. 2. + +Take two or three spoonfuls of good yest, as much warm water, two or +three lumps of loaf-sugar, and the yolk of an egg. Mix all together; let +it stand to rise. Meanwhile take a quartern of the finest flour, and rub +in about an ounce of butter. Then take a quart of new milk, and put into +it a pint of boiling water, so as to make it rather warmer than new milk +from the cow. Mix together the milk and yest, and strain through a sieve +into the flour, and, when you have made it into a light paste, flour a +piece of clean linen cloth well, lay it upon a thick double flannel, put +your paste into the cloth, wrap it up close, and put it in an earthen +pan before the fire till it rises. Make it up into ten rolls, and put +them into a quick oven for a quarter of an hour. + + +_French Rolls._ No. 3. + +To half a peck of the best flour put six eggs, leaving out two whites, a +little salt, a pint of good ale yest, and as much new milk, a little +warmed, as will make it a thin light paste. Stir it about with your +hand, or with a large wooden spoon, but by no means knead it. Set it in +a pan before the fire for about an hour, or till it rises; then make it +up into little rolls, and bake it in a quick oven. + + +_Milton Rolls._ + +Take one pound of fine rye flour, a little salt, the yolk of one egg, a +small cupful of yest, and some warm new milk, with a bit of butter in +it. Mix all together; let it stand one hour to rise; and bake your rolls +half an hour in a quick oven. + + +_Runnet._ + +Take out the stomachs of fowls before you dress them; wash and cleanse +them thoroughly; then string them, and hang them up to dry. When wanted +for use, soak them in water, and boil them in milk; this makes the best +and sweetest whey. + + +_Another way._ + +Take the curd out of a calf's maw; wash and pick it clean from the hair +and stones that are sometimes in it, and season it well with salt. Wipe +the maw, and salt it well, within and without, and put in the curd. Let +it lie in salt for three or four days, and then hang it up. + + +_Rusks._ + +Take flour, water, or milk, yest, and brown sugar; work it just the same +as for bread. Make it up into a long loaf, and bake it. Then let it be +one day old before you cut it in slices: make your oven extremely hot, +and dry them in it for about two minutes, watching them all the time. + + +_Another way._ + +Put five pounds of fine flour in a large basin; add to it eight eggs +unbeat, yolks and whites; dissolve half a pound of sugar over the fire, +in a choppin (or a Scotch quart) of new milk; add all this to the flour +with half a mutchkin, (one English pint) of new yest; mix it well, and +set it before a good fire covered with a cloth. Let it stand half an +hour, then work it up with a little more flour, and let it stand half an +hour longer. Then take it out of the basin, and make it up on a board +into small round or square biscuits, place them upon sheets of white +iron, and set them before the fire, covered with a cloth, till they +rise, which will be in half an hour. Put them into the oven, just when +the bread is taken out; shut the oven till the biscuits turn brown on +the top; then take them out, and cut them through. + + +_Rusks, and Tops and Bottoms._ + +Well mix two pounds of sugar, dried and sifted, with twelve pounds of +flour, also well dried and sifted. Beat up eighteen eggs, leaving out +eight whites, very light, with half a pint of new yest, and put it into +the flour. Melt two pounds of butter in three pints of new milk, and wet +the paste with it to your liking. Make it up in little cakes; lay them +one on another; when baked, separate them, and return them to the oven +to harden. + + +_Sally Lunn._ + +To two pounds of fine flour put about two table-spoonfuls of fresh yest, +mixed with a pint of new milk made warm. Add the yolks of three eggs, +well beat up. Rub into the flour about a quarter of a pound of butter, +with salt to your taste; put it to the fire to rise, as you do bread. +Make it into a cake, and put it on a tin over a chaffing-dish of slow +coals, or on a hot hearth, till you see it rise; then put it into a +quick oven, and, when the upper side is well baked, turn it. When done, +rasp it all over and butter it; the top will take a pound of butter. + + +_Slip-Cote._ + +A piece of runnet, the size of half-a-crown, put into a table-spoonful +of boiling water over-night, and strained into a quart of new milk, +lukewarm, an hour before it is eaten. + + +_Souffle._ + +Two table-spoonfuls of ground rice, half a pint of milk or cream, and +the rind of a lemon, pared very thin, sugar, and a bay-leaf, to be +stewed together for ten minutes; take out the peel, and let it stand +till cold; then add the yolks of four eggs, which have been well beaten, +with sifted sugar; the four whites to be beaten separately to a fine +froth, and added to the above, which must be gently stirred all +together, put into a tin mould, and baked in a quick oven for twenty +minutes. + + +_Another way._ + +Make a raised pie of any size you think proper. Take some milk, a +bay-leaf, a little cinnamon, sugar, and coriander seeds; boil it till it +is quite thick. Melt a piece of butter in another stewpan, with a +handful of flour well stirred in; let it boil some time; strain the milk +through, and put all together, adding four or five eggs, beaten up for a +long time; these are to be added at the last, and then baked. + + +_Souffle of Apples and Rice._ + +Prepare some rice of a strong solid substance; dress it up all round a +dish, the same height as a raised crust, that is, about three inches +high. Have some marmalade of apple ready made; mix with it six yolks of +eggs, and a small piece of butter; warm it on the stove in order to do +the eggs; then have eight whites of eggs well whipped, as for biscuits; +mix them lightly with the apples, and put the whole into the middle of +the rice. Set it in a moderately hot oven, and, when the souffle is +raised sufficiently, send it up quickly to table, as it would soon fall +and spoil. + + +_Strawberries, to preserve for eating with Cream._ + +Take the largest scarlet strawberries you can get, full red, but not too +ripe, and their weight in double-refined sugar. Take more strawberries +of the same sort; put them in a pot, and set them in water over the fire +to draw out the juice. To every pound of strawberries allow full half a +pint of this juice, adding to it nearly a quarter of a pound more sugar. +Dip all the sugar in water; set it on the fire; and, when it is +thoroughly melted, take it off, and stir it till it is almost cold. Then +put in the strawberries, and boil them over a quick fire; skim them; +and, when they look clear, they are done enough. If you think the syrup +too thin, take out the fruit, and boil it more; but you must stir it +till it is cold before you put the strawberries in again. + + +_Strawberries, to preserve in Currant Jelly._ + +Boil all the ordinary strawberries you can spare in the water in which +you mean to put the sugar to make the syrup for the strawberries. Take +three quarters of a pound of the finest scarlet or pine strawberries; +add to them one pound and a quarter of sugar, which dip in the +above-mentioned strawberry liquor; then boil the strawberries quick, and +skim them clear once. When cold, remove them out of the pan into a China +bowl. If you touch them while hot, you break or bruise them. Keep them +closely covered with white paper till the currants are ripe, every now +and then looking at them to see if they ferment or want heating up +again. Do it if required, and put on fresh papers. When the currants are +ripe, boil up the strawberries; skim them well; let them stand till +almost cold, and then take them out of the syrup very carefully. Lay +them on a lawn sieve, with a dish under them to catch the syrup; then +strain the syrup through another lawn sieve, to clear it of all the bits +and seeds; add to this syrup full half a pint of red and white currant +juice, in equal quantities of each; then boil it quick about ten +minutes, skimming it well. When it jellies, which you may know by trying +it in a spoon, add the strawberries to it, and let them just simmer +without boiling. Put them carefully into the pots, but, for fear of the +strawberries settling at the bottom, put in a little of the jelly first +and let it set; then put in the strawberries and jelly; watch them a +little till they are cold, and, as the strawberries rise above the +syrup, with a tea-spoon gently force them down again under it. In a few +days put on brandy papers--they will turn out in a firm jelly. + + +_Strawberries, to preserve in Gooseberry Jelly._ + +Take a quart of the sharpest white gooseberries and a quart of water; +let them come up to a boil, and then strain them through a lawn sieve. +To a pint of the liquor put one pound of double-refined sugar; let it +boil till it jellies; skim it very well, and take it off; when cool, put +in the strawberries whole and picked. Set them on the fire; let them +come to a boil; take them off till cold; repeat this three or four times +till they are clear; then take the strawberries out carefully, that they +may not bruise or break, and boil the jelly till it is stiff. Put a +little first in the bottom of your pots or glasses; when set, put in the +rest, first mixed with the strawberries, but not till nearly cold. + + +_Strawberry Jam--very good._ + +To one pound of scarlet strawberries, which are by far the best for the +purpose, put a pound of powdered sugar. Take another half pound of +strawberries, and squeeze all their juice through a cloth, taking care +that none of the seeds come through to the jam. Then boil the +strawberries, juice, and sugar, over a quick fire; skim it very clean; +set it by in a clean China bowl, covering it close with writing paper; +when the currants are ripe, add to the strawberries full half a pint of +red currant juice, and half a pound more of pounded sugar: boil it all +together for about ten or twelve minutes over a quick fire, and skim it +very well. + + +_Another way._ + +Gather the strawberries very ripe; bruise them fine; put to them a +little juice of strawberries; beat and sift their weight in sugar, and +strew it over them. Put the pulp into a preserving-pan; set it on a +clear fire, and boil it three quarters of an hour, stirring it all the +time. Put it into pots, and keep it in a dry place, with brandy paper +over it. + + +_Sugar, to clarify._ + +Break into pieces two pounds of double-refined sugar; put it into a +stewpan, with a pint of cold spring water; when dissolved, set it over a +moderate fire; beat about half the white of an egg; put it to the sugar, +before it gets warm, and stir it well together. When it boils, take off +the scum; keep it boiling till no scum rises and it is perfectly clear. +Run it through a clean napkin; put it in a bottle well corked, and it +will keep for months. + + +_Syllabub._ + +Take a quart of cream with a slice or two of lemon-peel, to be laid to +soak in the cream. Take half a pint of sack and six spoonfuls of white +wine, dividing it equally into your syllabub. Set your cream over the +fire, and make it something more than lukewarm; sweeten both sack and +cream, and put the cream into a spouted pot, pouring it rather high from +the pot into the vessel in which you intend to put it. Let it be made +about eight or nine hours before you want it for use. + + +_Another way._ + +Mix a quart of cream, not too thick, with a pint of white wine, and the +juice of two lemons; sweeten it to your taste; put it in a broad earthen +pan; then whisk it up. As the froth rises, take it off with a spoon, and +put it in your glasses, but do not make it long before you want them. + + +_Everlasting Syllabub--very excellent._ + +Take a quart and half a pint of cream, one pint of Rhenish wine, half a +pint of sack, the juice of three lemons, about a pound of double-refined +sugar, beaten fine and sifted before you put it into the cream. Grate +off the rinds of the three lemons used, put it with the juice into the +wine, and that to the cream. Then beat all together with a whisk just +half an hour; take it up with a spoon, and fill your glasses. It will +keep good nine or ten days, and is best three or four days old. + + +_Solid Syllabub._ + +Half a pint of white wine, a wine-glass of brandy, the peel of a lemon +grated and the juice, half a pound of powdered loaf-sugar, and a pint of +cream. Stir these ingredients well together; then dissolve one ounce of +isinglass in half a pint of water; strain it; and when cool add it to +the syllabub, stirring it well all the time; then put it in a mould. It +is better made the day before you want it. + + +_Whipt Syllabub._ + +Boil a quart of cream with a bit of cinnamon; let it cool; take out the +cinnamon, and sweeten to your taste. Put in half a pint of white wine, +or sack, and a piece of lemon-peel. Whip it with a whisk to a froth; +take it off with a spoon as it rises; lay it on the bottom of a sieve; +put wine sweetened in the bottom of your glasses, and lay on the +syllabub as high as you can. + + +_Taffy._ + +Two pounds of moist sugar, an ounce of candied orange-peel, the same of +citron, the juice of three lemons, the rind of two grated, and two +ounces and a half of butter. Keep stirring these on the fire until they +attain the desired consistency. Pour it on paper oiled to prevent its +sticking. + + +_Trifle._ No. 1. + +Take as many macaroons as the bottom of your dish will hold; peel off +the wafers, and dip the cakes in Madeira or mountain wine. Make a very +thick custard, with pounded apricot or peach kernels boiled in it; but +if you have none, you may put some bitter almonds; pour the custard hot +upon the maccaroons. When the custard is cold, or just before the trifle +is sent to table, lay on it as much whipped syllabub as the dish can +hold. The syllabub must be done with very good cream and wine, and put +on a sieve to drain before you lay it on the custard. If you like it, +put here and there on the whipped cream bunches of preserved barberries, +or pieces of raspberry jam. + + +_Trifle._ No. 2. + +Take a quart of sweet cream; boil it with a blade of mace and a little +lemon-peel; sweeten it with sugar; keep stirring it till it is almost +cold to prevent it from creaming at top; then put it into the dish you +intend to serve it in, with a spoonful or less of runnet. Let it stand +till it becomes like cheese. You may perfume it, or add orange-flower +water. + + +_Trifle._ No. 3. + +Cover the bottom of your dish with maccaroons and ratafia cakes; just +wet them all through with mountain wine or raisin wine; then make a +boiled custard, not too thick, and when cold pour it over them. Lay a +whipped syllabub over that. You may garnish with currant jelly. + + +_Trotter Jelly._ + +Boil four sheep's trotters in a quart of water till reduced to a pint, +and strain it through a fine sieve. + + +_Veal and Ham Pates._ + +Chop six ounces of ready dressed lean veal and three ounces of ham very +small; put it into a stewpan, with an ounce of butter rolled in flour, +half a gill of cream, the same quantity of veal stock, a little +lemon-peel, cayenne pepper and salt, to which add, if you like, a +spoonful of essence of ham and some lemon-juice. + + +_Venison Pasty._ + +Bone a neck and breast of venison, and season them well with salt and +pepper; put them into a pan, with part of a neck of mutton sliced and +laid over them, and a glass of red wine. Cover the whole with a coarse +paste, and bake it an hour or two; but finish baking in a puff paste, +adding a little more seasoning and the gravy from the meat. Let the +crust be half an inch thick at the bottom, and the top crust thicker. If +the pasty is to be eaten hot, pour a rich gravy into it when it comes +from the oven; but, if cold, there is no occasion for that. The breast +and shoulder make a very good pasty. It may be done in raised crust. A +middle-sized pasty will take three hours' baking. + + +_Vol-au-Vent._ + +Take a sufficient quantity of puff-paste, cut it to the shape of the +dish, and make it as for an apple pie, only without a top. When baked, +put it on a sheet of writing paper, near the fire, to drain the butter, +till dinner time. Then take two fowls, which have been previously +boiled; cut them up as for a fricassee, but leave out the back. Prepare +a sauce, the white sauce as directed for boiled fowls. Wash a +table-spoonful of mushrooms in three or four cold waters; cut them in +half, and add them also; then thoroughly heat up the sauce, and have the +chicken also ready heated in a little boiling water, in which put a +little soup jelly. Strain the liquor from the chicken; pour a little of +the sauce in the bottom of the paste, then lay the wings, &c. in the +paste; pour the rest of the sauce over them, and serve it up hot. The +paste should be well filled to the top, and if there is not sauce enough +more must be added. + + +_Wafers._ + +Take a pint of cream, melt in it half a pound of butter, and set it to +cool. When cold, stir into it one pound of well dried and sifted flour +by degrees, that it may be quite smooth and not lumpy, also six eggs +well beaten, and one spoonful of ale yest. Beat all these well together; +set it before the fire, cover it, and let it stand to rise one hour, +before you bake. Some order it to be stirred a little while to keep it +from being hard at top. Sprinkle over a little powdered cinnamon and +sugar, when done. + + +_Sugar Wafers._ + +Take some double-refined sugar, sifted; wet it with the juice of lemon +pretty thin, and then scald it over the fire till it candies on the +top. Then put it on paper, and rub it about thin; when almost cold, pin +up the paper across, and put the wafers in a stove to dry. Wet the +outside of the paper to take them off. You may make them red with clear +gilliflowers boiled in water, yellow with saffron in water, and green +with the juice of spinach. Put sugar in, and scald it as though white, +and, with a pin, mark your white ones before you pin them up. + + +_Walnuts, to preserve._ + +Take fine large walnuts at the time proper for pickling; prick, with a +large bodkin, seven or eight holes in each to let out the water; keep +them in water till they change colour or no longer look green; then put +them over a fire in cold water to boil, till they feel just soft, but +not too soft. Spread them on a coarse cloth to cool, and take away the +water; stick in each walnut three or four cloves, three or four +splinters of cinnamon, and the same of candied orange; then put them in +pots or glasses. Boil a syrup, but not thick, which, when cold, pour +over the walnuts, and let it stand a day or two; then pour the syrup +off; add some more sugar; boil it up once more, and pour it again over +the walnuts. When cold, tie them up. + + +_White Walnuts._ + +Take nuts that are neither too large nor too small; peel them to the +white, taking off all the green with care, and throw them into pump +water as you peel them; let them soak one night. Boil them quick in fair +water, throwing in a handful or two of alum in powder, according to the +quantity, that they may be very white. When boiled, put them in fresh +water, and take them out again in a minute; lay them on a dry cloth to +dry, and lard them with preserved citron; then put them in the syrup you +have made for the purpose, while they were larding, and let them soak +two or three days before you boil them quite; the syrup must be very +clear. One hundred walnuts make about three pounds of sweetmeats. + + +_Mustard Whey._ + +Take milk and water of each a pint, bruised mustard seed an ounce and a +half; boil these together till the curd is perfectly separated: then +strain the whey through a cloth, and add a little sugar, which makes it +more palatable. + + +_Yest._ + +Boil one ounce of hops in three quarts of water until reduced to about +three pints. Pour it upon one pound of flour; make it into a batter; +strain it through a colander, and, when nearly cold, put to it one pint +of home-brewed yest. Put it into a bottle, and keep it for use. It +should stand twenty-four or thirty hours before it is used. + + +_Excellent Yest._ + +Put a pint of well boiled milk into a hasty-pudding, and beat it till +cold and there are few lumps remaining; then put to it two spoonfuls of +yest and two of white powdered sugar, and stir it well. Put it in a +large bowl not far from the fire, and next morning you will find it +risen and light. Put it all to your flour, which must be mixed with as +much warm milk and water as is necessary to make it into dough, and put +it to rise in the common way. + + +_Potato Yest._ + +Boil rather more than a quarter of a peck of potatoes; bruise them +through a colander; add half a pound of fine flour, and thin it with +cold water till it is like a thick batter. Add three table-spoonfuls of +good yest; let it stand for an hour, and make your bread. + +This yest will always serve to make fresh from. + + +_Another way._ + +Weigh four pounds of raw potatoes pared; boil them in five pints of +water. Wash and rub them through a sieve with the water in which they +were boiled. Add four table-spoonfuls of good brown sugar; when +milk-warm, put to the mixture three pennyworth of fresh yest; stir it +well, and let it work in an open vessel. It will be fit for use in about +twelve or fourteen hours. + +About a pint and a half of this mixture will raise eighteen pounds of +coarse flour; it may be put to rise over-night and will be ready to +knead the first thing in the morning. It should be left to rise in the +loaf four or five hours, before it is put in the oven. + + + + +PICKLES. + + +_General Directions._ + +Stone jars, well glazed, are best for all sorts of pickles, as earthen +vessels will not resist the vinegar, which penetrates through them. + +Never touch pickles with the hand, or any thing greasy; but always make +use of a wooden spoon, and keep them closely tied down, in a cool, dry +place. + +When you add vinegar to old pickles, let it boil, and stand till cold +before you use it: on the contrary, when you make pickles, put it on the +ingredients boiling and done with the usual spices. + + +_Green Almonds._ + +Boil a quantity of vinegar proportionate to that of the almonds to be +pickled, skim it, and put into it salt, mace, ginger, Jamaica and white +pepper. Put it into a jar, and let it stand till cold. Throw your +almonds into the liquor, which must cover them. + + +_Artichokes._ + +Artichokes should be laid about six hours in a very strong brine of salt +and water. Then put them into a pot of boiling water, and boil them till +you can draw the leaves from the bottom, which must be cut smooth and +clean, and put into a pot, with whole black pepper, salt, cloves, mace, +bay-leaves, and as much white wine vinegar as will cover them. Lastly, +pour upon them melted butter an inch thick, and cover them down close. +When you take out any for use, put them into boiling water, with a piece +of butter to plump them, and you may use them for whatever you please. + + +_Artichokes to boil in Winter._ + +Boil your artichokes for half a day in salt and water; put them into a +pot of boiling water, allowing them to continue boiling until you can +just draw off the leaves from the bottom; cut them very clean and +smooth, and put them into the pot with cloves, mace, salt, pepper, two +bay-leaves, and as much vinegar as will cover them. Pour melted butter +over to cover them about an inch thick; tie and keep them close down for +use, with a piece of butter to plump them. You may use these for what +you like. + + +_Asparagus._ + +Scrape the asparagus, and cut off the prime part at the ends; wipe them, +and lay them carefully in a jar or jelly-pot, pour vinegar over them, +and let them lie in this about fourteen days. Then boil fresh vinegar, +and pour it on them hot; repeat this until they are of a good colour; +add a little mace and nutmeg, and tie them down close. This does very +well for a made dish when asparagus is not to be had. + + +_Barberries._ No. 1. + +Gather the barberries when full ripe, picking out those that look bad. +Lay them in a deep pot. Make two quarts of strong brine of salt and +water; boil it with a pint of vinegar, a pound of white sugar, a few +cloves, whole white pepper, and mace, tied in a bag; skim it, and when +cold pour it on your barberries. Barberries with stones will pickle; +they must be without stones for preserving. + + +_Barberries._ No. 2. + +Colour the water of the worst barberries, and add salt till the brine is +strong enough to bear an egg. Boil it for half an hour, skimming it, and +when cold strain it over the barberries. Lay something on them to keep +them in the liquor: put them into a glass, and cover with leather. + + +_Barberries._ No. 3. + +Boil a strong brine of salt and water, let it stand till quite cold, and +pour it upon the barberries. + + +_Barberries._ No. 4. + +Put into a jar some maiden barberries, with a good quantity of salt; tie +on a bladder, and when the liquor scums change it. + + +_Beet-root._ + +Beet-root must be boiled in strong salt and water, to which add a pint +of vinegar and a little cochineal. When boiled enough, take it off the +fire, and keep it in the liquor in which it has been boiled. It makes a +pretty garnish for a dish of fish, and is not unpleasant to eat. + + +_Another._ + +Boil the root till tender, peel it, and, if you think proper, cut it +into shapes. Pour over it a hot pickle of white wine vinegar, +horseradish, a little ginger, and pepper. + + +_Beet-root and Turnips._ + +Boil your beet-root in salt and water, with a little cochineal and +vinegar; when half boiled, put in your turnips pared; when they are done +enough, take them off, and keep them in the same liquor in which they +were boiled. + + +_Cabbage._ + +Shave the cabbage into long slips, or, if you like, cut it in quarters. +Scald it in salt and water for about four minutes; then take it out, and +let it cool. Boil some vinegar, salt, ginger, whole pepper, and mace; +after boiling and skimming it, let it get cold, and then put in your +cabbage, which, if covered down presently, will keep white. + + +_Red Cabbage._ No. 1. + +Slice the cabbage very fine crosswise, put it on an earthen dish, +sprinkle a handful of salt over it, cover it with another dish, and let +it stand twenty-four hours. Then put it in a colander to drain, and lay +it in your jar; take white wine vinegar enough to cover it, a little +cloves, mace, and allspice. Put them in whole with one pennyworth of +cochineal, bruised fine; boil it up, and put it over the cabbage, hot, +or cold, which you like best. Cover it close with a cloth till it is +cold, and then tie it over with leather. + + +_Red Cabbage._ No. 2. + +Slice the cabbage into a colander, sprinkle each layer with salt, let it +drain two days; then put it into wide-mouthed bottles, pour on it +boiling vinegar, sufficient to cover it, and add a few slices of +beet-root. Cover the bottle with bladder. + + +_Red Cabbage._ No. 3. + +Take a firm cabbage cut in quarters; slice it; boil your vinegar with +ginger and pepper; let it stand till cold; then pour it over your +cabbage, and tie it down. It will be fit for use in three weeks. + + +_Capers._ + +Capers are the produce of, a small shrub, but preserved in pickle, and +are grown in some parts of England, but they come chiefly from the +neighbourhood of Toulon, the produce of which is considered the finest +of any in Europe. The buds are gathered from the blossom before they +open, and then spread on the floor, where the sun cannot reach them, and +there they are left till they begin to wither; they are then thrown into +sharp vinegar, and in about three days bay salt is added in proper +quantity, and when this is dissolved they are fit for packing for sale, +and sent all over the world. + + +_Capsicum._ + +Let the pods be gathered with the stalks on before they turn red, and +with a penknife cut a slit down the side, and take out all the seed, but +as little of the meat as possible. Lay them in strong brine for three +days, changing the brine every day. Take them out, lay them on a cloth, +and another over them. Boil the liquor, put into it some mace and nutmeg +beaten small; put the pods into a jar; when the liquor is cold, pour it +over them, and tie down with a bladder and leather. + + +_Cauliflower._ + +Cut from the closest and whitest heads pieces about the length of your +finger, and boil them in a cloth with milk and water, but not till +tender. Take them out very carefully, and let them stand till cold. With +the best white wine vinegar boil nutmeg, cut into quarters, mace, +cloves, a little whole pepper, and a bay-leaf, and let it remain till +cold. Pour this into the jar to your cauliflower, and in three or four +days it will be ready for use. + + +_Another way._ + +Having cut the flower in bunches, throw them for a minute into boiling +salt and water, and then into cold spring water. Drain and dry them; +cover with double-distilled vinegar; in a week put fresh vinegar, with a +little mace and nutmeg, covering down close. + + +_Clove Gilliflower, or any other Flower, for Salads._ + +Put an equal weight of the flowers and of sugar, fill up with white wine +vinegar, and to every pint of vinegar put a pound of sugar. + + +_Codlings._ + +The codlings should be the size of large walnuts; put vine leaves in the +bottom of your pan, and lay in the codlings, covering with leaves and +then with water; set them over a gentle fire till they may be peeled; +then peel and put them into the water, with vine leaves at top and +bottom, covering them close; set them over a slow fire till they become +green, and, when they are cold, take off the end whole, cutting it round +with a small knife; scoop out the core, fill the apple with garlic and +mustard seed, put on the bit, and set that end uppermost in the pickle, +which must be double-distilled vinegar cold, with mace and cloves. + + +_Cucumbers._ No. 1. + +Gather young cucumbers, commonly called gherkins--the small long sort +are considered the best--wipe them very clean with a cloth; boil some +salt and water, and pour over them; keep them close covered. Repeat this +every day till they are green, putting fresh water every other day: let +them stand near the fire, just to keep warm; the brine must be strong +enough to bear an egg. When they are green, boil some white wine +vinegar, pour it over them, put some mace in with them, and cover them +with leather. It is better to put the salt and water to them once only, +and they should be boiled up over the fire, in the vinegar, in a +bell-metal kettle, with some vine leaves over, to green them. A brass +kettle will not hurt, if very clean, and the cucumbers are turned out of +it as soon as off the fire. + + +_Cucumbers._ No. 2. + +In a large earthen pan mix spring water and salt well together, taking +two pounds of salt to every gallon of water. Throw in your cucumbers, +wash them well, and let them remain for twelve hours; then drain and +wipe them very dry, and put them into a jar. Put into a bell-metal pot a +gallon of the best white wine vinegar, half an ounce of cloves and of +mace, one ounce of allspice, one ounce of mustard-seed, a stick of +horseradish sliced, six bay-leaves, a little dill, two or three races of +ginger, a nutmeg cut in pieces, and a handful of salt. Boil all +together, and pour it over the cucumbers. Cover them close down, and let +them stand twenty-four hours, then pour off the vinegar from them, boil +it, pour it over them again, and cover them close: repeat this process +every day till they are green. Then tie them down with bladder and +leather; set them in a cool dry place, and they will keep for three or +four years. Beans may be pickled in the same manner. + + +_Cucumbers._ No. 3. + +Wipe the cucumbers clean with a coarse cloth, and put them into a jar. +Take some vinegar, into which put pepper, ginger, cloves, and a handful +of salt. Pour it boiling hot over the cucumbers, and smother them with a +flannel: let them stand a fortnight; then take off the pickle, and boil +it again. Pour it boiling on the cucumbers, and smother them as before. +The pickle should be boiled in a bell-metal skillet. With two thousand +cucumbers put into the pot about a pennyworth of Roman vitriol. + + +_Large Cucumbers, Mango of._ + +Take a cucumber, cut out a slip from the side, taking out the seeds, but +be careful to let as much of the meat remain as you can. Bruise mustard +seed, a clove of garlic, some bits of horseradish, slices of ginger, and +put in all these. Tie the piece on again, and make a pickle of vinegar, +whole pepper, salt, mace, and cloves: boil it, and pour it on the +mangoes, and continue this for nine days together. When cold, cover them +down with leather. + + +_Another._ + +Scrape out the core and seed, filling them with whole pepper, a clove of +garlic, and other spice. Put them into salt and water, covered close up, +for twenty-four hours; then drain and wipe them dry. Boil as much +vinegar with spice as will cover them, and pour it on them scalding hot. + + +_Cucumbers sliced._ + +Take cucumbers not full grown, slice them into a pewter dish; to twelve +cucumbers put three or four onions sliced, and as you do them strew salt +on them; cover them with a pewter dish, and let them stand twenty-four +hours. Then take out the onions, strain the liquor from the cucumbers +through a colander, and put them in a well glazed jar, with a pickle +made of white wine vinegar, distilled in a cold still, with seasoning of +mace, cloves, and pepper. The pickle must be poured boiling hot upon +them, and then cover them down as close as possible. In four or five +days take them out of the pickle, boil it, and pour it on as before, +keeping the jar very close. Repeat this three times; cover the jar with +a bladder, and leather over it; the cucumbers will keep the whole year, +and be of a fine sea-green, but perhaps not of so fine colour when first +you open them; they will become so, however, if the vinegar is really +fine. + + +_Cucumbers stuffed._ + +Take six or eight middling-sized cucumbers, the smoothest you can +procure; pare them, cut a small piece off the end, and scoop out all the +seeds; blanch them for three or four minutes in boiling water on the +fire; then put them into cold water to make the forcemeat. Then take +some veal off the leg, calf's udder, fat bacon, and a piece of suet, and +put it in boiling water about four minutes; take it out, and chop all +together; put some parsley, small green onions, and shalots, all finely +chopped, some salt, pepper, and nutmeg, sufficient for seasoning it, +some crumbs of bread that have been steeped in cream, the whites of two +eggs, and four yolks beaten well in a mortar. Stuff your cucumbers with +this, and put the piece you cut off each upon it again. Lay at the +bottom of your stewpan some thin slices of bacon, with the skin of the +veal, onions in slices, parsley, thyme, some cloves; put your cucumbers +in your stewpan, and cover them with bacon, &c., as at the bottom, and +then add some strong broth, just sufficient to cover them. Set them over +a slow fire covered, and let them stew slowly for an hour. Make some +brown gravy of a good colour, and well tasted; and, when your cucumbers +are stewed, take them out, drain them well from all grease, and put them +in your brown gravy; it must not be thick. Set it over the stove for two +minutes, and squeeze in the juice of a lemon. + +To make brown gravy, put into your stewpan a quarter of a pound of +butter; set it over the fire, and, when melted, put in a spoonful of +flour, and keep stirring it till it is as brown as you wish, but be +careful not to let it burn; put some good gravy to it, and let it boil +some time, with parsley, onions, thyme, and spices, and then strain it +to your cucumbers. + +Should any of the cucumbers be left at dinner, you may serve them up +another way for supper; cut the cucumbers in two, lengthwise, or, if you +like, in round slices; add yolks of eggs beaten, and dust them all well +over with crumb of bread rubbed very fine; fry them very hot; make them +of a good colour, and serve them in a dish, with fried parsley. + + +_Cucumbers, to preserve._ + +Take some small cucumbers, and large ones that will cut in quarters, but +let them be as green and as free from seeds as you can get them. Put +them into a narrow-mouthed jar, in strong salt and water, with a +cabbage-leaf to keep them from rising; tie a paper over them, and set +them in a warm place till they are yellow. Then wash them out, and set +them over the fire in fresh water, with a little salt and a fresh +cabbage-leaf over them. Cover the pan very close, but be sure you do not +let them boil. If they are not of a fine green, change the water, which +will help them; then make them hot, and cover them as before. When you +find them of a good green, take them off the fire, and let them stand +till they are cold: then cut the large ones into quarters; take out the +seeds and soft parts, put them into cold water, and let them stand two +days; but change the water twice each day, to take out the salt; put a +pound of refined sugar to a pint of water, and set it over the fire; +when you have skimmed it clear, put in the rind of a lemon and an ounce +of ginger, scraping off the outside. Take your syrup off as soon as it +is pretty thick, and, when it is cold, wipe the cucumbers dry and put +them into it. Boil the syrup once in two or three days for three weeks, +and strengthen the syrup if required, for the greatest danger of +spoiling them is at first. When you put the syrup to the cucumbers, wait +till it is quite cold. + + +_French Beans._ No. 1. + +Gather them when very slender; string and parboil them in very strong +salt and water; then take them out, and dry them between two linen +cloths. When they are well drained, put them into a large earthen +vessel, and, having boiled up the same kind of pickle as for cucumbers, +pour as much upon your beans as will cover them well. Strain the liquor +from them three days successively; boil it up, and put your beans into +the vinegar on the fire till they are warm through. After the third +boiling, put them into jars for use, and tie them down. + + +_French Beans._ No. 2. + +Take from the small slender beans their stalks, and let them remain +fourteen days in salt and water; then wash and well cleanse them from +the brine, and put them in a saucepan of water over a slow fire, +covering them with vine-leaves. Do not let them boil, but only stew, +until they are tender, as for eating; strain them off, lay them on a +coarse cloth to dry, and put them into pots; boil and skim alegar, and +pour it over, covering them close; keep boiling in this manner for three +or four days, or until they become green; add spice, as you would to +other pickles, and, when cold, cover with leather. + + +_French Beans._ No. 3. + +Put in a large jar a layer of beans, the younger the better, and a layer +of salt, alternately, and tie it down close. When wanted for use, boil +them in a quantity of boiling water: change the water two or three +times, always adding the fresh water boiling; then put them into cold +water to soak out the salt, and cut them when you want them for dressing +for table. They must not be soaked before they are boiled. + + +_Herrings, to marinate._ + +Take a quarter of a hundred of herrings; cut off their heads and tails; +take out the roes, and clean them; then take half an ounce of Jamaica +and half an ounce of common pepper, an ounce of bay salt, and an ounce +and a half of common salt; beat the pepper fine, mix it with the salt, +and put some of this seasoning into the belly of each herring. Lay them +in rows, and between every row strew some of the seasoning, and lay a +bunch or two of thyme, parsley, and sage, and three or four bay-leaves. +Cover your fish with good vinegar, and your pot with paste; put the pot +into the oven after the household bread is drawn; let it remain all +night; and, when it comes out of the oven, pour out all the liquor, take +out the herbs; again boil up the liquor; add as much more vinegar as +will cover the herrings, skim it clean, and strain it. When cold, pour +it over your herrings. + + +_Herrings, red, Trout fashion._ + +Cut off their heads, cleanse them well, and lay a row at the bottom of +an earthen pot, sprinkling them over with bay salt and saltpetre, mixed +together. Repeat this until your pan is full; then cover them, and bake +them gently; when cold, they will be as red as anchovies, and the bones +dissolved. + + +_India Pickle, called Picolili._ No. 1. + +Lay one pound of ginger in salt and water for a whole night; then scrape +and cut it in thin slices, and lay them in the sun to dry; put them into +a jar till the other ingredients are ready. Peel two pounds of garlic, +and cut it in thin slices; cover it with salt for three days; drain it +well from the brine, and dry it as above directed. Take young cabbages, +cut them in quarters, salt them for three days, and dry them as above; +do the same with cauliflowers, celery, and radishes, scraping the latter +and leaving the tops of the celery on, French beans, and asparagus, +which last two must be salted only two days, and dried in the same +manner. Take long pepper and salt it, but do not dry it too much, three +ounces of turmeric, and a quarter of a pound of mustard seed finely +bruised; put these into a stone jar, and pour on them a gallon of strong +vinegar; look at it now and then, and if you see occasion add more +vinegar. Proceed in the same manner with plums, peaches, melons, apples, +cucumbers; artichoke bottoms must be pared and cut raw; then salt them, +and give them just one gentle boil, putting them into the water when +hot. Never do red cabbage or walnuts. The more every thing is dried, the +plumper it will become in the vinegar. Put in a pound or two of whole +garlic prepared as above to act as a pickle. You need never empty the +jar, as the pickle keeps; but as things come into season, do them and +throw them in, observing that the vinegar always covers them. If the +ingredients cannot be conveniently dried by the sun, you may do them by +the fire, but the sun is best. + + +_India Pickle._ No. 2. + +Select the closest and whitest cabbage you can get, take off the outside +leaves, quarter and cut them into thin slices, and lay them upon a +sieve; salt well between each layer of the cabbage, and let it drain +till the next day; then dry it in a cloth, and spread it in dishes +before the fire, or the sun, often turning it till dry. Put it in a +stone jar, with half a pint of white mustard seed, a little mace and +cloves beat to a powder, as much cayenne as will lie on a shilling, a +large head of garlic, and one pennyworth of turmeric in powder. Pour on +it three quarts of vinegar boiling hot; cover it close with a cloth, and +let it stand a fortnight; then turn it all out into a saucepan. Boil it, +turning it often, about eight minutes, and put it up in your jar for +use. It will be ready in a month. If other things are put in, they +should lie in salt three days and then be dried; in this case, it will +be necessary to make the pickle stronger, by adding ginger and +horseradish, and it must be kept longer before used. + + +_India Pickle._ No. 3. + +Boil one pound of salt, four ounces of ginger, eight ounces of shalots +or garlic, a spoonful of cayenne pepper, two ounces of mustard seed, and +six quarts of good vinegar. When cold, you may put in green fruit or any +vegetable you choose, fresh as you pick them, only wiping off the dust. +Stop your jar close, and put in a little turmeric to colour it. + + +_Lemons._ No. 1. + +Cut the lemons through the yellow rind only, into eight parts; then put +them into a deep pan, a layer of salt and a layer of lemons, so as not +to touch one another; set them in the chimney corner, and be sure to +turn them every day, and to pack them up in the same manner as before. +This you must continue doing fifteen or sixteen days; then take them out +of the salt, lay them in a flat pan, and put them in the sun every day +for a month; or, if there should be no sun, before the fire; then put +them in the pickle; in about six months they will be fit to eat. Make +the pickle for them as follows: Take two pounds of peeled garlic, eight +pods of India pepper, when it is green; one pound and a half of ginger, +one pound and a quarter of mustard seed, half an ounce of turmeric; each +clove of the garlic must be split in half; the ginger must be cut in +small slices, and, as no green ginger can be had in Europe, you must +cover the ginger with salt in a clean earthen vessel, until it is soft, +which it will be in about three weeks, or something more, by which means +you may cut it as you please; the mustard seed must be reduced, but not +to powder, and the turmeric pounded fine: mix them well together, and +add three ounces of oil of mustard seed. Put these ingredients into a +gallon of the best white wine vinegar boiled; then put the whole upon +the lemons in a glazed jar, and tie them up close. They will not be fit +in less than six months. When the vinegar is boiled, let it stand to be +cold, or rather lukewarm, before you put it to the lemons, and if you +use more than a gallon of vinegar, increase the quantity of each +ingredient in proportion. Strictly observe the direction first given, to +let the lemons lie in salt fifteen or sixteen days, to turn them every +day, and to let them be thoroughly dry before you put the pickle to +them; it will be a month at least before they are sufficiently dry. + + +_Lemons._ No. 2. + +Take twelve lemons pared so thin that not the least of the whites is to +be seen; slit them across at each end, and work in as much salt as you +can, rubbing them very well within and without. Lay them in an earthen +pan for three or four days, and strew a good deal of salt over them; +then put in twelve cloves of garlic, and a large handful of horseradish; +dry the lemons with the salt over them in a very slow oven, till the +lemons have no moisture in them, but the garlic and the horseradish must +not be dried so much. Then take a gallon of vinegar, cloves, mace, and +nutmegs, broken roughly, half an ounce of each, and the like quantity of +cayenne pepper. Give them a boil in the vinegar; and, when cold, stir in +a quarter of a pound of flour of mustard, and pour it upon the lemons, +garlic, &c. Stir them every day, for a week together, or more. When the +lemons are used in made dishes, shred them very small; and, when you use +the liquor, shake it before you put it to the sauce, or in a cruet. When +the lemons are dried, they must be as hard as a crust of bread, but not +burned. + + +_Lemons._ No. 3. + +Take two dozen lemons, cut off about an inch at one end, scoop out all +the pulp, fill them with salt, and sew on the tops. Let them continue +over the mouth of an oven, or in any slow heat, for about three weeks, +till they are quite dried. Take out the salt; lay them in an earthen +jar; put to them six quarts of the best vinegar which has been boiled; +add some long pepper, mace, ginger, and cinnamon, a few bay-leaves, four +cloves of garlic, and six ounces of the best flour of mustard. When +quite cold, cover up the jar, and let it stand for three weeks or a +month. Then strain off the liquor, and bottle it. + + +_Lemons._ No. 4. + +Quarter the lemons lengthwise, taking care not to cut them so low as to +separate; put a table-spoonful of salt into each. Set them on a pewter +dish; dry them very slowly in a cool oven or in the sun; they will take +two or three weeks to dry properly. For a dozen large lemons boil three +quarts of vinegar, with two dozen peppercorns, two dozen allspices, and +four races of ginger sliced. When the vinegar is cold, put it, with the +lemons, the ingredients, and all the salt, into a jar; add a quarter of +a pound of flour of mustard and two dozen cloves of garlic; the garlic +must be peeled and softened in scalding water for a little while, then +covered with salt for three days, and dried before it is put into the +jar. Let the whole remain for two months closely tied down and stirred +every day; then squeeze the lemons well; strain and bottle the liquor. + + +_Lemons._ No. 5. + +Select small thick-rinded lemons; rub them with a flannel; slit them in +four parts, but not through to the pulp; stuff the slits full of salt, +and set them upright in a pan. Let them remain thus for five or six +days, or longer if the salt should not be melted, turning them three +times a day in their own liquor, until they become tender. Then make a +pickle of rape, vinegar, and the brine from the lemons, ginger, and +Jamaica pepper. Boil and skim it, and when cold put it to the lemons, +with three cloves of garlic, and two ounces of mustard seed. This is +quite sufficient for six lemons. + + +_Lemons._ No. 6. + +Boil them in water and afterwards in vinegar and sugar, and then cut +them in slices. + + +_Lemons, or Oranges._ + +Select fruit free from spots; lay them gently in a barrel. Take pure +water, and make it so strong with bay-salt as that it would bear an egg; +with this brine fill up the barrel, and close it tight. + + +_Mango Cossundria, or Pickle._ + +Take of green mangoes two pounds, green ginger one pound, yellow mustard +seed one pound; half dried chives, garlic, salt, mustard, oil, of each +two ounces; fine vinegar, four bottles. Cut the mangoes in slices +lengthwise, and place them in the sun till half dried. Slice the ginger +also; put the whole in a jar well closed, and set it in the sun for a +month. This pickle will keep for years, and improves by age. + + +_Melons._ + +Scoop your melons clean from the pulp; fill them with scraped +horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed, +and tie them up. Afterwards take the best white wine vinegar, a +quartered nutmeg, a handful of salt, whole pepper, cloves, and mace, or +a little ginger; let the vinegar and spice boil together, and when +boiling hot pour it over the fruit, and tie them down very close for two +or three days; but, if you wish to have them green, let them be put over +a fire in their pickle in a metal pot, until they are scalding hot and +green; then pour them into pots, and stop them close down, and, when +cold, cover them with wet bladder and leather. + + +_Melons to imitate Mangoes._ + +Cut off the tops of the melons, so as that you may take out the seeds +with a small spoon; lay them in salt and water, changing it every +twenty-four hours for nine successive days: then take them out, wipe +them dry, and put into each one clove of garlic or two small shalots, a +slice or two of horseradish, a slice of ginger, and a tea-spoonful of +mustard seed; this being done, tie up their tops again very fast with +packthread, and boil them up in a sufficient quantity of white wine +vinegar, bay-salt, and spices, as for cucumbers, skimming the pickle as +it rises; put a piece of alum into your pickle, about the size of a +walnut; and, after it has boiled a quarter of an hour, pour it, with the +fruit, into your jar or pan, and cover it with a cloth. Next day boil +your pickle again, and pour it hot upon your melons. After this has been +repeated three times, and the pickle and fruit are quite cold, stop them +up as directed for mushrooms. These and all other pickles should be set +in a dry place, and frequently inspected; and, if they grow mouldy, you +must pour off the liquor and boil it up as at first. + + +_Melons or Cucumbers, as Mangoes._ + +Pour over your melons or other vegetables boiling hot salt and water, +and dry them the next day; cut a piece out of the side; scrape away the +seed very clean; and fill them with scraped horseradish, garlic, and +mustard seed; then put in the piece, and tie it close. Pour boiling hot +vinegar over them, and in about three days boil up the vinegar with +cloves, pepper, and ginger: then throw in your mangoes, and boil them up +quick for a few minutes; put them in jars, which should be of stone, and +cover them close. + +The melons ought to be small and the cucumbers large. Should they not +turn out green enough, the vinegar must be boiled again. + + +_Mushrooms._ No. 1. + +Gather your mushrooms in August or September, and peel off the uppermost +skin; cut the large ones into quarters, and, as you do them, throw them +into clear water, but be very careful not to have any worm-eaten ones. +You may put the buttons in whole; the white are the best, and look +better than the red. Take them out, and wash them in another clear +water; then put them into a dry skillet without water; and with a little +salt set them on the fire to boil in their own liquor, till half is +consumed and they are as tender as you wish them; as the scum rises, +take it off. Remove them from the fire: pour them into a colander, and +drain off all the water. Have ready pickle, boiled and become cold +again, made of the best white wine vinegar; then add a little mace, +ginger, cloves, and whole pepper: boil it; put your mushrooms in the +pickle when cold, and tie them up close. + + +_Mushrooms._ No. 2. + +Put your mushrooms into salt and water, and wash them clean with a +flannel, throw them into water as you do them; then boil some salt and +water: when it boils, put in your mushrooms, and let them boil one +minute. Take them out, and smother them between two flannels; when cold, +put them into white wine vinegar, with what spice you choose. The +vinegar must be boiled and stand till cold. Keep them closely tied down +with a bladder. A bit of alum is frequently put to keep them firm. + +The white mushrooms are done the same way, using milk and water instead +of salt and water, distilled vinegar in the room of white wine vinegar, +no spices except mace, and a lump of alum. + + +_Mushrooms._ No. 3. + +Cut off the stalks of the small hard mushrooms, called buttons, and wash +and rub them dry in a clean flannel. Boil some water and salt, and while +boiling put in the mushrooms. Let them just boil, and strain them +through a cloth. Make a pickle of white wine vinegar, mace, and ginger, +and put to them; then put them into pots, with a little oil over them, +and stop them close. + + +_Mushrooms._ No. 4. + +Put young mushrooms into milk and water; take them out, dry them well, +and put them into a brine made of salt and spring water. Boil the brine, +and put in the mushrooms; boil them up for five minutes; drain them +quick, covering them up between two cloths and drying them well. Boil a +pickle of double-distilled vinegar and mace; when it is cold, put in the +buttons, and pour oil on the top. It is advisable to put them into small +glass jars, as they do not keep after being opened. It is an excellent +way to boil them in milk. + + +_Mushrooms._ No. 5. + +Put your mushrooms into water; rub them very clean with a piece of +flannel; put them into milk and water, and boil them till they are +rather tender. Then pour them into an earthen colander, and pump cold +water on them till they are quite cold. Have ready some salt and water; +put them into it; let them lie twenty-four hours; then dry them in a +cloth. Then put them into a pickle made of the best white wine vinegar, +mace, pepper, and nutmeg. If you choose to boil your pickle, it must be +quite cold before you put in the mushrooms. + + +_Mushrooms._ No. 6. + +Peel your mushrooms, and throw them into clean water; wash them in two +or three waters, and boil them in a little water, with a bundle of +sweet-herbs, a good quantity of salt, a little rosemary, and spice of +all sorts. When well boiled, let them remain in the liquor for +twenty-four hours; pour the liquor into a hot cloth, smothering them for +a night and a day; then put in your pickle, which make of elder and +white wine vinegar, with all kinds of spice, horseradish, ginger, and +lemon-juice. Put them into pots, cover with oiled paper, and keep them +close for use. + + +_Mushrooms._ No. 7. + +Clean them very well, and take out the gills; boil them tender with a +little salt, and dry them with a cloth. Make a strong brine; when it is +cold, put in the mushrooms, and in about ten days or a fortnight change +the brine, and put them into small bottles, pouring oil on the top. + + +_Brown Mushrooms._ + +Wipe them very clean, put them into a stewpan with mace, cloves, pepper, +and salt, and to every quart of mushrooms put about two large spoonfuls +of mushroom ketchup; stew them gently over a slow fire for about half an +hour, then let them cool. Put them into bottles. To each quart of +mushrooms put a quarter of a pint of white wine vinegar boiled and +cooled; stop the bottles close with rosin. + + +_Mushrooms, to dry._ + +Cut off their stalks, and cut or scrape out the gills, and with a little +salt put them into a saucepan. Set them on the fire, and let them stew +in their own liquor; then pour them into a sieve to drain. When dry, put +them into a slack oven upon tin plates, and, when quite dry, put them +into shallow boxes for use. + +The liquor will make ketchup. + + +_Mushroom Liquor and Powder._ + +Take about a peck of mushrooms, wash them, and rub them with a piece of +flannel, taking out the gills, but do not peel them. Put to them half an +ounce of beaten pepper, four bay-leaves, four cloves, twelve blades of +mace, a handful of salt, eight onions, a bit of butter, and half a pint +of vinegar; stew all these as quick as possible; keep stirring till the +liquor is quite out of the mushrooms; then drain them, and bottle the +liquor and spice when cold. Dry the mushrooms in an oven, first on a +flat or broad pan, then on sieves, until they can be beaten into powder. +This quantity will make about seven ounces. Stop the powder close in +wide-mouthed bottles. + + +_Mustard Pickle._ + +Cut cabbages, cauliflowers, and onions, in small pieces or slices; salt +them together, and let them stand in the salt for a few days. Then take +them up in a strainer that the brine may run off; put them in a jar that +will hold three quarts; take enough vinegar to cover them; boil it up, +pour it on them, and cover it till next day. Pour the vinegar off, take +the same quantity of fresh vinegar, of black pepper, ginger, and Jamaica +pepper, each one ounce; boil them up together, let the liquor stand till +cold; then mix four tea-spoonfuls of turmeric, and six ounces of flour +of mustard, which pour on them cold. Cover the pickle up close; let it +stand three weeks; and it will be fit for use. The spices must be put in +whole. + + +_Nasturtiums._ + +The seed must be full grown and gathered on a dry day. Let them lie two +or three days in salt and water; take them out, well dry them, and put +them into a jar. Take as much white wine vinegar as will cover them, and +boil it up with mace, sliced ginger, and a few bay leaves, for a quarter +of an hour. Pour the pickle upon the seeds boiling hot. This must be +repeated three days, keeping them covered with a folded cloth. After the +third time, take care to let them be quite cold before you stop them up, +which you must do very close. + + +_Onions._ No. 1. + +Take your onions when they are dry enough to lay up for winter, the +smaller the better they look: put them in a pot, cover them with spring +water, with a handful of salt, and let them boil up; then strain them +off. Take off three coats; lay them on a cloth, and let two persons take +hold of it, one at each end, and rub them backwards and forwards till +they are very dry. Then put them in your jars or bottles, with some +blades of mace, cloves, and nutmeg, cut into pieces; take some +double-distilled white wine vinegar, boil it up with a little salt; let +it stand till it is cold, and put it over the onions. Cork them close, +and tie a bladder and leather over them. + + +_Onions._ No. 2. + +Take the smallest onions you can get; peel and put them into spring +water and salt made very strong. Shift them daily for six days; then +boil them a very little; skim them well, and make a pickle as for +cucumbers, only adding a little mustard seed. Let the onions and the +pickle both be cold, when you put them together. Keep them stopped very +close, or they will spoil. + + +_Onions._ No. 3. + +Peel some small white onions, and boil them in water with salt; strain +them, and let them remain till cool in a cloth. Make the pickle as for +mushrooms; when quite cold, put them in and cover them down. Should the +onions become mouldy, boil them again, carefully skimming off the +impurities; then let them cool, and proceed as at first. + +Cauliflowers are excellent done in this way. + + +_Onions._ No. 4. + +Put your small onions, after peeling them, into salt and water, shifting +them once a day for three or four days; set them over the fire in milk +and water till ready to boil; dry them; and, when boiled and cold, pour +over a pickle made of double-distilled vinegar, a bay-leaf or two, salt, +and mace. + + +_Onions._ No. 5. + +Parboil small white onions, and let them cool. Make a pickle with half +vinegar, half wine, into which put some salt, a little ginger, some +mace, and sliced nutmeg. Boil all this up together, skimming it well. +Let it stand till quite cold; then put in your onions, covering them +down. Should they become mouldy, boil the liquor again, but skim it +well; let it stand till quite cold before the onions are again put in, +and they will keep all the year. + + +_Onions._ No. 6. + +Take the small white round onions; peel off the brown skin. Have ready a +stewpan of boiling water; throw in as many onions as will cover the top. +As soon as they look clear on the outside, take them up quickly, lay +them on a clean cloth, and cover them close with another cloth. + + +_Spanish Onions, Mango of._ + +Having peeled your onions, cut out a small piece from the bottom, scoop +out a little of the inside, and put them into salt and water for three +or four days, changing the brine twice a day. Then drain and stuff them, +first putting in flour of mustard, then a little ginger cut small, mace, +shalot cut small, then more mustard, and filling up with scraped +horseradish. Put on the bottom piece, and tie it on close. Make a strong +pickle of white wine vinegar, ginger, mace, sliced horseradish, nutmeg, +and salt: put in your mangoes, and boil them up two or three times. Take +care not to boil them too much, otherwise they lose their firmness and +will not keep. Put them, with the pickle, into a jar. Boil the pickle +again next morning, and pour it over them. + + +_Orange and Lemon Peel._ + +Boil the peels of the fruit in vinegar and sugar, and lay them in the +pickle; but be careful to cut them in small long slices, about the +length of half the peel of your lemon. It must be boiled in water +previously to boiling in sugar and vinegar. + + +_Oysters._ No. 1. + +Take a quantity of large oysters with their liquor; wash well all the +grit from them, and to every three pints of clear water put half an +ounce of bruised pepper, some salt, and a quarter of an ounce of mace. +Let these boil over a gentle fire, until a fourth part is consumed, +skimming it; just scald the oysters, and put them into the liquor; put +them into barrels or pots; stop them very close, and they will keep for +a year in a cool place. + + +_Oysters._ No. 2. + +Parboil some large oysters in their own liquor; make pickle of their +liquor with vinegar, a pint of white wine, mace, salt and pepper; boil +and skim it, and when cold put in the oysters, and keep them. + + +_Oysters._ No. 3. + +Take whole pepper and mace, of each a quarter of an ounce, and half a +pint of white wine vinegar. Set the oysters on the fire, in their own +liquor, with a little water, mace, pepper, and half a pound of salt; +skim them well as they heat, and only allow them just to boil for fear +of hardening them. Take them out to dry, skim the liquor, and then put +in the rest of the spice with the vinegar. Should the vinegar be very +strong, reduce it a little, and boil it up again for a short time. Let +both stand till cold: put your oysters into the pickle: in a day or two, +taste your pickle, and, should it not be sharp enough, add a little more +vinegar. + + +_Oysters._ No. 4. + +Take the largest oysters you can get, and just plump them over the fire +in their own liquor; then strain it from them, and cover the oysters +close in a cloth. Take an equal quantity of white wine and vinegar, and +a little of the oyster liquor, with mace, white pepper, and lemon-peel, +pared very thin, also salt, the quantity of each according to your +judgment and taste, taking care that there be sufficient liquor to cover +them. Set it on the fire, and, when it boils, put in the oysters; just +give them one boil up; put the pickle in a pot, and the oysters closely +covered in a cloth till the pickle is quite cold. + + +_Oysters._ No. 5. + +Simmer them, till done, in their own liquor; take them out one by one, +strain the liquor from them, and boil them with one third of vinegar. +Put the oysters in a jar, in layers, with a little mace, whole and white +pepper, between the layers; then pour over them the liquor hot. + + +_Oysters._ No. 6. + +Take whole pepper and mace, of each a quarter of an ounce, and put to +them half a pint of white wine vinegar. + + +_Peaches, Mango of._ + +Take some of the largest peaches, when full grown and just ripening, +throw them into salt and water, and add a little bay-salt. Let them lie +two or three days, covering them with a board; take them out and dry +them, and with a sharp knife cut them open and take out the stone; then +cut some garlic very fine, scrape a great deal of horseradish, mix the +same quantity of mustard seed, a few bruised cloves, and ginger sliced +very thin, and with this fill the hollow of the peaches. Tie them round, +and lay them in a jar; throw in some broken cinnamon, cloves, mace, and +a small quantity of cochineal, and pour over as much vinegar as will +fill the jar. To every quart put a quarter of a pint of the best +mustard, well made, some cloves, mace, nutmeg, two or three heads of +garlic, and some sliced ginger. Mix the pickle well together; pour it +over the peaches, and tie them down close with either leather or a +bladder. They will soon be fit for use. + +In the same manner you may do white plums. + + +_Purslain, Samphire, Broom Buds, &c._ + +Pick the dead leaves from the branches of purslain, and lay them in a +pan. Make some strong brine; boil and skim it clean, and, when boiled +and cold, put in the purslain, and cover it; it will keep all the year. +When wanted for use, boil it in fresh water, having the water boiling +before you put it in. When boiled and turned green, cool it, take it out +afterwards, put it into wide-mouth bottles, with strong white wine +vinegar to it, and close it for use. + + +_Quinces._ + +Cut in pieces half a dozen quinces; put them into an earthen pot, with a +gallon of water and two pounds of honey. Mix the whole together, and +boil it leisurely in a kettle for half an hour. Strain the liquor into +an earthen pot: and, when cold, wipe the quinces clean, and lay them in +it. Cover them very close, and they will keep all the year. + + +_Radish Pods._ + +Make a pickle with cold spring water and bay salt, strong enough to bear +an egg; put in your pods; lay a thin board on them to keep them under +water, and let them stand ten days. Drain them in a sieve, and lay them +on a cloth to dry; then take as much white wine vinegar as you think +will cover them, boil and put your pods in a jar, with ginger, mace, +cloves, and Jamaica pepper; put your vinegar boiling hot on them; cover +them with a coarse cloth three or four times double, that the steam may +come through a little, and let them stand two days; repeat this two or +three times. When cold, put in a pint of mustard-seed and some +horseradish, and cover them close. + + +_Salmon._ No. 1. + +Cut off the head of the fish, take out the intestines, but do not slit +the belly; cut your pieces across, about two or three inches in breadth; +take the blood next to the back clean out: wash and scale it; then put +salt and water over the fire, and a handful of bay leaves; put in the +salmon, and, when it is boiled, take it off and skim it clear. Take out +the pieces with a skimmer as whole as you can; lay them on a table to +drain; strain a handful of salt slightly over them; when they are cold, +stick some cloves on each side of them. Then take a cask, well washed, +and seasoned with hot and cold water, three or four days before you use +it; put in the pickle you boiled your salmon in hot, some time before +you use it; then take broad mace, sliced nutmeg, white pepper, just +bruised, and a little black; mix the pepper with salt, sufficient to +season the salmon; strew some pepper, salt, and bay-leaves, at the +bottom of the cask; then put in a layer of salmon, then spice, salt, +bay-leaves, and pepper, as before, until the cask is full. Put on the +head, and bore a hole in the top of it; fill up the cask with good white +wine vinegar, cork it, and, in two or three days, take out the cork and +put more vinegar, and the fat will come out; do so three or four times; +then cut off the cork, and pitch it; if it be for present use, put it in +a jar, closely covered. + + +_Salmon._ No. 2. + +Well scrape the salmon, take out the entrails, and well wash and dry it. +Cut it in pieces of such size as you think proper; take three parts of +common vinegar and one of water, enough to cover the fish. Put in a +handful of salt, and stir it till dissolved. Add some mace, whole +pepper, cloves, sliced nutmeg, and boil all these till the salmon is +sufficiently done. Take it out of the liquor, and let it cool. Put it +into a barrel, and over every layer of salmon strew black pepper, mace, +cloves, and pounded nutmeg; and, when the barrel is full, pour upon the +salmon the liquor in which it was boiled, mixed with vinegar, in which a +few bay-leaves have been boiled, and then left till cold. Close up the +barrel, and keep it for use. + + +_Salmon._ No. 3. + +Cut your fish into small slices, and clean them well from the blood, by +wiping and pressing them in a dry cloth; afterwards lay it in a kettle +of boiling water, taking care not to break it, and, when nearly boiled, +make a pickle as follows: two quarts of water, three quarts of rape +vinegar; boil it with a little fennel and salt till it tastes strong; +then skim it; let it cool; lay the fish in a kettle, and pour the pickle +to it pretty warm. + +The same process will do for sturgeon, excepting the fennel, and putting +a little more salt, or for any other fish. + + +_Salmon, to marinate._ + +Cut your salmon in round slices about two inches thick, and tie it with +matting, like sturgeon; season it with pepper, mace, and salt; then put +it into a broad earthen pan, with an equal quantity of port wine and +vinegar to cover it, and add three or four bay-leaves. The pickle also +must be seasoned with the spices above-mentioned. The pan must be +covered with a coarse cloth, and baked with household bread. + + +_Samphire._ + +Pick and lay it in strong brine, cold; let it remain twenty-four hours, +boil the brine once on a quick fire, and pour it immediately on the +samphire. After standing twenty-four hours, just boil it again on a +quick fire, and stand till cold. Lay it in a pot, let the pickle settle, +and cover the samphire with the clear portion of the pickle. Set it in a +dry place, and, should the pickle become mothery, boil it once a month, +and, when cold, put the samphire into it. + + +_Smelts._ + +Lay the smelts in a pot in rows, and lay upon them sliced lemon, mace, +ginger, nutmeg, pepper, powdered bay-leaves, and salt. Make pickle of +red wine vinegar, saltpetre, and bruised cochineal; when cold, pour it +on the smelts, and cover the pot close. + + +_Suckers, before the leaves are hard._ + +Pare off all the hard ends of the leaves and stalks of the suckers, and +scald them in salt and water, and, when cold, put them into glass +bottles, with three blades of mace, and thin sliced nutmeg; fill them +with distilled vinegar. + + +_Vinegar for Pickling._ No. 1. + +Take the middling sort of beer, but indifferently hopped, let it work as +long as possible, and fine it down with isinglass; then draw it from the +sediment, and put ten pounds weight of the husks of grapes to every ten +gallons. Mash them together, and let them stand in the sun, or, if not +in summer, in a close room, heated by fire, and, in about three or four +weeks, it will become an excellent vinegar. Should you not have grape +husks, you may take the pressing of sour apples, but the vinegar will +not prove so good either in taste or body. Cyder will make a decent sort +of vinegar, and also unripe grapes, or plums, but foul white Rhenish +wines, set in a warm place, will fine, naturally, into good vinegar. + + +_Vinegar._ No. 2. + +To a pound and a half of the brownest sugar put a gallon of warm water; +mix it well together; then spread a hot toast thick with yest, and let +it work very well about twenty-four hours. Skim off the toast and the +yest, and pour off the clear liquor, and set it out in the sun. The cask +must be full, and, if painted and hooped with iron hoops, it will endure +the weather better. Lay a tile over the bunghole. + + +_Vinegar._ No. 3. + +To every gallon of water put three pounds of Malaga raisins; stop it up +close, and let it stand in the cellar two years. + + +_Camp Vinegar._ + +Infuse a quarter of an ounce of cayenne, four heads of garlic, some +shalots, half a drachm of cochineal, a quarter of a pint of ketchup, +soy, walnut pickle, and an ounce of black, white, and long pepper, +allspice, ginger, and nutmeg, all grossly bruised, a little mace, and +cloves, in a quart of the best wine vinegar; cork it close, and put a +leather and bladder over it. Let it stand before the fire for a month, +shaking it frequently. You must let it stand upon the ingredients, and +fill up with vinegar as you take any out. This is not only an excellent +sauce, but a powerful preservative against infectious disorders. + + +_Another._ + +Half an ounce of cayenne pepper, a large head of garlic, half a drachm +of cochineal, two spoonfuls of soy, the same of walnut pickle, and a +pint of vinegar. + + +_Chili Vinegar._ + +Gather the pods of capsicum when full ripe; put them into a jar with a +clove of garlic and a little cayenne pepper; boil the vinegar, and pour +it on hot; fill up your jar: let it stand for a fortnight; pour it off +clear, and it will be fit for use. + + +_Elder-flower Vinegar._ No. 1. + +Put two gallons of strong alegar to a peck of the pips of elder-flowers, +set it in the sun in a stone jar for a fortnight, and then filter it +through a flannel bag; when you draw it off, put it into small bottles, +in which it will preserve its flavour better than in larger ones; when +you mix the flowers and the alegar together, be careful not to drop any +stalks amongst the pips. + + +_Elder-flower Vinegar._ No. 2. + +Take good vinegar, fill a cask three quarters full, and gather some +elder-flowers, nearly or moderately blown, but in a dry day; pick off +the small flowers and sprigs from the greater stalks, and air them well +in the sun, that they may grow dry, but not so as to break or crumble. +To every four gallons of vinegar put a pound of them, sewing them up in +a fine rag. + + +_Elder-flower Vinegar._ No. 3. + +Pick the flowers before they are too much blown from the stalks, and dry +them in the sun, but not when it is very hot. Put a handful of them to a +quart of the best white wine vinegar, and let it stand a fortnight. +Strain and draw it off, and put it into a cask, keeping out about a +quart. Make it very hot, and put it into your cask to produce +fermentation. Stop it very close, and draw it off when wanted. + + +_Elder-flower Vinegar._ No. 4. + +Gather the elder-flowers in dry weather, pick them clean from the +stalks, and put two pints of them to a gallon of the best white wine +vinegar. Let them infuse for ten days, stirring them every day till the +last day or two; then strain off the vinegar, and bottle it. + + +_Garlic Vinegar._ + +Take sixty cloves, two nutmegs sliced, and eight cloves of garlic, to a +quart of vinegar. + + +_Gooseberry Vinegar._ + +To every gallon of water take six pounds of full ripe gooseberries; +bruise them, and put them into a vessel, pouring the water cold upon +them. Set the vessel in a hot place till the gooseberries come to the +top, which they will do in about a fortnight; then draw off the liquor, +and, when you have taken the gooseberries out of the vessel, measure the +liquor into it again, and to every gallon put a pound of coarse sugar. +It will work again, and, when it has done working, stop it down close, +set it near the fire or in the sun: it will be fit for use in about six +months. If the vessel is not full, it will be ready sooner. + + +_Plague, or Four Thieves' Vinegar._ + +Take rue, sage, mint, rosemary, wormwood, and lavender, of each a large +handful; put them into a stone jar, with a gallon of the best vinegar; +tie it down very close, and let it stand a fortnight in the sun, shaking +the jar every day. Bottle it, and to every bottle add a quarter of an +ounce of camphor, beaten very fine. The best time to make it is in June +or July. + + +_Raisin Vinegar._ + +Put four quarts of spring water to two pounds of Malaga raisins, lay a +stone or slate over the bung-hole, and set it in the sun till ready for +use. If you put it into a stone jar or bottle, and let it stand in the +chimney corner, for a proper time, it will answer the same purpose. + + +_Raspberry Vinegar._ No. 1. + +Fill a very large jug or jar with raspberries; then pour as much white +wine vinegar upon them as it will hold; let it stand four days, stirring +it three times every day. Let it stand four days more, covered close up, +stirring it once a day. Strain it through a hair sieve, and afterwards +through a flannel bag; and to every pint of liquor add one pound of +loaf-sugar. Simmer it over the fire, skimming it all the time, till +quite clear. As soon as cold, bottle it. + +This is very good sauce for a plain batter pudding and pancakes. + + +_Raspberry Vinegar._ No. 2. + +Take two pounds of sugar; dissolve it in a pint of water; then clarify, +and let it boil till it is a thick syrup. Take the same quantity of +raspberries, or currants, but not too ripe, and pour over them a quarter +of a pint of vinegar, in which they must steep for twenty-four hours. +Pour the fruit and vinegar into the syrup, taking care not to bruise the +fruit; then give it one boil, strain it, and cork it up close in +bottles. The fruit must be carefully picked and cleaned, observing not +to use any that is in the least decayed. To the syrup of currants a few +raspberries may be added, to heighten the flavour. An earthen pipkin is +the best to boil in. + + +_Raspberry Vinegar._ No. 3. + +Fill a jug with raspberries; add as much of the best vinegar as the jug +will hold; let the fruit steep ten or twelve days; then strain the +liquor through a fine sieve, without squeezing the raspberries; put +three pounds of lump sugar to a quart of juice, and skim it. + + +_Walnuts, black._ No. 1. + +Take large full grown walnuts before they are hard; lay them in salt and +water for two days: then shift them into fresh water, and let them lie +two days longer; change them again, and let them lie two days longer; +take them out, and put them in your pickle pot; when the pot is half +full, put in some shalots, and a head of garlic. To a hundred of walnuts +add half an ounce of allspice, half an ounce of black pepper, six +bay-leaves, and a stick of horseradish. Then fill your pots, and pour +boiling vinegar over them; cover them with a plate, and when cold tie +them down. + +Before you put the nuts into salt and water, prick them well with a pin. + + +_Walnuts._ No. 2. + +About midsummer take your walnuts, run a knitting-needle through them, +and lay them in vinegar and salt, sufficiently strong to bear an egg. +Let them remain in this pickle for three weeks; then make some fresh +pickle; shift them into it, and let them lie three weeks longer; take +them out, and wipe them with a clean cloth; and tie up every nut in a +clean vine-leaf. Put them into fresh vinegar, seasoned with salt, mace, +mustard, garlic, and horseradish; and to a hundred nuts put one ounce of +ginger, one ounce of pepper, and of cloves and mace a quarter of an +ounce each, two small nutmegs, and half a pint of mustard seed. All the +pickles to be done in raw vinegar (that is, not boiled). It is always +recommended to have the largest double nuts, being the best to pickle. + + +_Walnuts._ No. 3. + +Take the large French nuts, wipe them clean, and wrap each in a +vine-leaf; put them into a weak brine of salt and water for a fortnight, +changing it every day, and lay a slate upon them, to keep them always +under, or they will turn black. Drain them, and make a stronger brine, +that will bear an egg; let them lie in that a fortnight longer; then +drain and wipe them very dry, and wrap them in fresh vine-leaves; put +them in jars, and pour on them double-distilled vinegar, which must not +be boiled. To six or eight hundred nuts put two pounds of shalots, one +of garlic, and one of rocambole; a piece of assafotida, of the size +of a pea, tied up in a bit of muslin, and put into each jar, of white, +black, and long pepper, one pound each, half a pound of mace, a quarter +of a pound of nutmegs, two ounces of cinnamon, two ounces of cloves, two +pounds of allspice, one pound of ginger, two pounds of mustard-seed, +some bay-leaves, and horseradish. The mustard-seed and spice must be a +little bruised. Mix all these ingredients together, and put in a layer +of nuts and then a layer of this mixture; put the assafotida in the +middle; and as the pickle wastes take care to keep the jar filled up +with vinegar. + + +_Walnuts._ No. 4. + +Take a hundred walnuts, at the beginning of July, before they are +shelled; just scald them, that the skin may rub off, then put them into +salt and water, for nine or ten days; shift them every day, and keep +them covered from the air: dry them; make your pickle of two quarts of +white wine vinegar, long pepper, black pepper, and ginger, of each half +an ounce; beat the spice; add a large spoonful of mustard-seed; strew +this between every layer of nuts. Pour liquor, boiling hot, upon them, +three or four times, or more, if required. Be sure to keep them tied +down close. + + +_Walnuts._ No. 5. + +Put into a stone jar one hundred large double nuts. Take one ounce of +Jamaica and four ounces of black pepper, two of ginger, one of cloves, +and a pint of mustard-seed; bruise these, and boil them, with a head or +two of garlic and four handfuls of salt, in a sufficient quantity of +vinegar to cover the nuts. When cold, put it to them, and let them stand +two days. Then boil up the pickle, pour it over the nuts, and tie them +down close. Repeat this process for three days. + + +_Walnuts, green._ + +Wipe and wrap them one by one in a vine-leaf: boil crab verjuice, and +pour it boiling hot over the walnuts, tying them down close for fourteen +days; then take them out of the leaves and liquor, wrap them in fresh +leaves, and put them in your pots. Over every layer of walnuts, strew +pepper, mace, cloves, a little ginger, mustard seed, and garlic. Make +the pickle of the best white wine vinegar, boiling in the pickle the +same sort of spices, with the addition of horseradish, and pour it +boiling hot upon the walnuts. Tie them close down; they will be ready to +eat in a month, and will keep for three or four years. + + +_Walnut Ketchup._ + +To three pints of the best white wine vinegar put nine Seville oranges +peeled, and let them remain four months. Pound or bruise two hundred +walnuts, just before they are fit for pickling; squeeze out two quarts +of juice, and put it to the vinegar. Tie a quarter of a pound of mace, +the same of cloves, and a quarter of a pound of shalot, in a muslin rag +or bag; put this into the liquor; in about three weeks boil it gently +till reduced one half, and when quite cold bottle it. + + +_Another._ + +Cut in slices about one hundred of the largest walnuts for pickling; cut +through the middle a quarter of a pound of shalots, and beat them fine +in a mortar, adding a pint and a half of the best vinegar and half a +pound of salt. Let them remain a week in an earthen vessel, stirring +them every day. Press them through a flannel bag; add a quarter of a +pound of anchovies; boil up the liquor, scum it, and run it through a +flannel bag. Put into it two sliced nutmegs, whole pepper, and mace, and +bottle it when cold. + + + + +WINES, CORDIALS, LIQUEURS, &c. + + +_Ale, to drink in a week._ + +Tun it into a vessel which will hold eight gallons, and, when it has +done working and is ready to bottle, put in some ginger sliced, an +orange stuck full of cloves, and cut here and there with a knife, and a +pound and a half of sugar. With a stick stir it well together, and it +will work afresh. When it has done working, bottle it: cork the bottles +well; set them bottom upwards; and the ale will be fit to drink in a +week. + + +_Very rare Ale._ + +When your ale is tunned into a vessel that will hold eight or nine +gallons, and has done working, and is ready to be stopped up, take a +pound and a half of raisins of the best quality, stoned and cut into +pieces, and two large oranges. Pulp and pare them. Slice it thin; add +the rind of one lemon, a dozen cloves, and one ounce of coriander seeds +bruised: put all these in a bag, hang them in the vessel, and stop it up +close. Fill the bottles but a little above the neck, to leave room for +the liquor to play; and put into every one a large lump of fine sugar. +Stop the bottles close, and let the ale stand a month before you drink +it. + + +_Orange Ale._ + +Boil twenty gallons of spring water for a quarter of an hour; when cool, +put it into a tub over a bushel of malt, and let it stand one hour. Pour +it from the malt, put to it a handful of wheat bran, boil it very fast +for another hour; then strain and put it into a clean tub. When cold, +pour it off clear from the sediment; put yest to it, and let it work +like all other ales. When it has worked enough, put it into the cask. +Then take the rind and juice of twenty Seville oranges, but no seeds; +cut them thin and small, put them into a mortar, and beat them as fine +as possible, with two pounds of fine lump sugar; put them into a +ten-gallon cask, with ten gallons of ale. Keep filling up your cask +again with ale, till it has done working; then stop it up close. When it +has stood eight days, tap it for drink; if you bottle it, let it stand +till it is clear before you bottle it, otherwise the bottles may burst. + + +_Aqua Mirabilis, a very fine Cordial._ + +Three pints of sack, three pints of Madeira, one quart of spirit of +wine, one quart of juice of celandine leaves, of melilot flowers, +cardamom seeds, cubebs, galingale, nutmeg, cloves, mace, ginger, two +drachms of each; bruise them thoroughly in a mortar, and mix them with +the wine and spirits. Let it stand all night in the still, closely +stopped with rye paste; next morning make a slow fire in the still, and +while it is distilling keep a wet cloth about the neck of the still. Put +so much white sugar-candy as you think fit into the glass where it +drops. + + +_Bitters._ + +One drachm of cardamom seed, two scruples of saffron, three ounces of +green root, two scruples of cochineal, and four ounces of orange-peel. +Put these ingredients into a large bottle, and fill it with the very +best French brandy, so that they are well covered; after it has stood +for three days, take out the liquor, and put it into another large +bottle; fill up the first before, and let it stand four or five days; +then once more take out the liquor and fill up again, letting it stand +ten or twelve days. Then take it out again, put it all together, and it +will be fit for use. + + +_Another way._ + +Ginger and cardamom seed, of each three pennyworth, saffron, +orange-peel, and cochineal, of each two pennyworth, put into one gallon +of brandy. + + +_Cherry Brandy._ + +Four pounds of morella cherries, two quarts of brandy, and twelve +cloves, to be sweetened with syrup of ginger made in the following +manner: one ounce and a half of ginger boiled in a quart of water, till +reduced to half a pint; then dissolve in it one pound and a half of +sugar, and add it to the brandy. It will be fit for use by Christmas. + +After the cordial is made, you can make a most delightful sweetmeat with +the cherries, by dipping them into syrup, and drying them in a cool +oven. + + +_Cordial Cherry Water._ + +Nine pounds of the best red cherries, nine pints of claret, eight ounces +of cinnamon, three ounces of nutmegs; bruise your spice, stone your +cherries, and steep them in the wine; then add to them half a handful of +rosemary, half a handful of balm, and one quarter of a handful of sweet +marjoram. Let them steep in an earthen pot twenty-four hours, and, as +you put them into the alembic to distil them, bruise them with your +hands; make a gentle fire under them, and distil by slow degrees. You +may mix the waters at your pleasure when you have drawn them all. +Sweeten it with loaf sugar; then strain it into another glass vessel, +and stop it close that the spirits may not escape. + + +_A very fine Cordial._ + +One ounce of syrup of gilliflowers, one dram of confection of alkermes, +one ounce and a half of borage water, the like of mint water, as much of +cinnamon water, well mixed together, bottled and corked. In nine days it +will be ready for drinking. + + +_Cup._ + +Take the juice of three lemons and the peel of one, cut very thin; add a +pint, or rather more, of water, and about half a pound of white sugar, +and stir the whole well; then add one bottle of sherry, two bottles of +cyder, and about a quarter of a nutmeg grated down. Let the cup be well +mixed up, and add a few heads of borage, or balm if you have no borage; +put in one wine glass of brandy, and then add about another quarter of a +nutmeg. Let it stand for about half an hour in ice before it is used. + +If you take champagne instead of cyder, so much the better. + + +_Elder-flower Water._ + +To every gallon of water take four pounds of loaf sugar, boiled and +clarified with eggs, according to the quantity, and thrown hot upon the +elder-flowers, allowing a quart of flowers to each gallon. They must be +gathered when the weather is quite dry, and when they are so ripe as to +shake off without any of the green part. When nearly cold, add yest in +proportion to the quantity of liquor; strain it in two or three days +from the flowers, and put it into a cask, with two or three +table-spoonfuls of lemon-juice to every two gallons. Add, if you please, +a small quantity of brandy, and, in ten months, bottle it. + + +_Elderberry Syrup._ + +Pick the elderberries when full ripe; put them into a stone jar, and set +them in the oven, or in a kettle of boiling water, till the jar is hot +through. Take them out, and strain them through a coarse cloth, wringing +the berries. Put them into a clean kettle, with a pound of fine Lisbon +sugar to every quart of juice. Let it boil, and skim it well. When clear +and fine, put it into a jar. When cold, cover it down close, and, when +you make raisin wine, put to every gallon of wine half a pint of elder +syrup. + + +_Ginger Beer._ No. 1. + +Boil six gallons of water and six pounds of loaf sugar for an hour, with +three ounces of ginger, bruised, and the juice and rind of two lemons. +When almost cold, put in a toast spread with yest; let it ferment three +days; then put it in a cask, with half a pint of brandy. When it has +stood ten days, bottle it off, and it will be fit to drink in a +fortnight, if warm weather. + + +_Ginger Beer._ No. 2. + +Four ounces of ground ginger, two ounces of cream of tartar, three large +lemons, cut in slices and bruised, three pounds of loaf sugar. Pour over +them four gallons of boiling water; let it stand till it is milk warm; +then add two table-spoonfuls of yest on a toast; let it stand +twenty-four hours, strain it through a sieve, bottle it, and it will be +fit for use in three days: the corks must be tied or wired, or they will +fly. + + +_Ginger Beer._ No. 3. + +To make ginger beer fit for drinking twenty-four hours after it is +bottled, take two ounces of ground ginger, two ounces of cream of +tartar, two lemons sliced, one pound and a half of lump sugar; put them +into a pan, and pour upon them two gallons of boiling water. When nearly +cold, strain it from the lees, add three table-spoonfuls of yest, and +let it stand twelve hours. Bottle it in stone bottles, well corked and +tied down. + + +_Ginger Beer._ No. 4. + +Ten gallons of water, twelve pounds of loaf sugar, the whites of four +eggs, well beaten; mix them together when cold, and set them on the +fire: skim it as it boils. Add half a pound of bruised ginger, and boil +the whole together for twenty minutes. Into a pint of the boiling liquor +put an ounce of isinglass; when cold, add it to the rest, and put the +whole, with two spoonfuls of yest, into a cask: next day, bung it down +loosely. In ten days bottle it, and in a week it will be fit for use. + + +_Ginger Beer._ No. 5. + +One gallon of cold water, one pound of lump sugar, two ounces of bruised +ginger, the rind of two large lemons; let these simmer ten minutes. Put +in an ounce of cream of tartar the moment it boils, and immediately +take it off the fire, stirring it well, and let it stand till cold. +Afterwards add the lemon-juice, straining out the pips and pulp, and put +it into bottles, tying down the corks fast with string. This will be fit +for use in three days. + + +_Imperial._ No. 1. + +The juice of two large lemons, rather more than an equal quantity of +white wine, and an immoderate proportion of sugar, put into a deep round +dish. Boil some cream or good milk, and put it into a tea-pot; pour it +upon the wine, and the higher you hold the pot the better appearance +your imperial will have. + + +_Imperial._ No. 2. + +Four or five quarts of boiling water poured to two ounces of cream of +tartar, and the rinds of two lemons cut very thin, with half a pound of +sugar. Well mix the whole together: and, when cold, add the juice of the +two lemons. + + +_Imperial._ No. 3. + +Two ounces of cream of tartar, four ounces of sugar, six quarts of +boiling water, poured upon it, the juice and peel of a lemon; to be kept +close till cold. + + +_Lemonade._ No. 1. + +To two quarts of water take one dozen lemons; pare four or six of them +very thin, add the juice to the water, and sweeten to your taste with +double-refined sugar. Boil a quart of milk and put into it; cover and +let it stand all night, and strain it through a jelly-bag till it runs +clear. Leave the lemon-pips to go into the bag with the other +ingredients. + + +_Lemonade._ No. 2. + +The peel of five lemons and two Seville oranges pared very thin, so that +none of the white is left with it; put them in a basin, with eight +ounces of sugar and a quart of boiling water. Let it stand all night, +and in the morning squeeze the juice to the peels, and pick out the +seeds; then put to it a quarter of a pint of white wine; stir all well +together; add half a pint of boiling milk, and pour it on, holding it up +high. Let it stand half an hour without touching it; then run it through +a jelly-bag. + + +_Lemonade._ No. 3. + +Three quarts of spring water, the juice of seven lemons peeled very +thin, the whites of four eggs well beaten, with as much loaf-sugar as +you please: boil all together about half an hour with half the +lemon-peel. Pour it through a jelly-bag till clear. The peel of one +Seville orange gives it an agreeable colour. + + +_Clarified Lemonade._ + +Pare the rind of three lemons as thin as you can; put them into a jug, +with the juice of six lemons, half a pound of sugar, half a pint of rich +white wine, and a quart of boiling water. Let it stand all night. In the +morning, add half a pint of boiling milk: then run it through a +jelly-bag till quite clear. + + +_Milk Lemonade._ + +Squeeze the juice of six lemons and two Seville oranges into a pan, and +pour over it a quart of boiling milk. Put into another pan the peel of +two lemons and one Seville orange, with a pound of sugar; add a pint of +boiling water; let it stand a sufficient time to dissolve the sugar; +then mix it with the milk, and strain it through a fine jelly-bag. It +should be made one day and strained off the next. + + +_Transparent Lemonade._ + +Take one pound and a half of pounded sugar of the finest quality, and +the juice of six lemons and six oranges, over which pour two quarts of +boiling water; let it stand twelve hours till cool. Pour on the liquor a +quart of boiling milk, and let it stand till it curdles; then run it +through a cotton jelly-bag till it is quite clear. + + +_Lemon Water._ + +Take twelve of the largest lemons; slice and put them into a quart of +white wine. Add of cinnamon and galingale, one quarter of an ounce each, +of red rose-leaves, borage and bugloss flowers, one handful each, and of +yellow sanders one dram. Steep all these together twelve hours; then +distil them gently in a glass still. Put into the glass vessel in which +it drops three ounces of fine white sugar and one grain of ambergris. + + +_Mead._ No. 1. + +In six gallons of water dissolve fourteen pounds of honey; then add +three or four eggs, with the whites; set it upon the fire, and let it +boil half an hour. Put into it balm, sweet marjoram, and sweet briar, of +each ten sprigs, half an ounce of cinnamon, the same of mace, twenty +cloves, and half a race of ginger sliced very thin: let it boil a +quarter of an hour; then take it off the fire, pour it into a tub, and +let it remain till nearly cold. Take six ounces of syrup of citron, and +one spoonful of ale yest; beat them well together, put it into the +liquor, and let it stand till cold. Take a sufficient quantity of +coarse bread to cover the barrel, and bake it very hard; then take as +much ale yest as will spread it over thin, put it into the liquor, and +let it stand till it comes to a head. Strain it out; put the liquor into +a cask, and add to it a quart of the best Rhenish wine. When it has done +working, stop it up close, and let it stand a month; then draw it out +into bottles; tie the corks down close; and let them stand a month. + + +_Mead._ No. 2. + +Ten quarts of honey boiled one hour with thirty quarts of water; when +cold, put it into a cask, and add to it one ounce of cinnamon, one of +cloves, two of ginger, and two large nutmegs, to be pounded first, and +suspended in a linen bag in the barrel from the bung-hole. The scum must +be filtered through a flannel bag. + + +_Mead._ No. 3. + +Take eight gallons of spring water, twelve pounds of honey, four pounds +of powdered sugar; boil them for an hour, keeping it well skimmed. Let +it stand all night; the next day, put it into your vessel, keeping back +the sediment; hang in your vessel two or three lemon-peels; then stop it +up close; in the summer, bottle it in six weeks. + + +_Mithridate Brandy._ + +Take four gallons of brandy; infuse a bushel of poppies twenty-four +hours; then strain it, and put two ounces of nutmegs, the same of +liquorice, and of pepper and ginger, and one ounce each of cinnamon, +aniseed, juniper-berries, cloves, fennel-seed, and cardamom seed, two +drachms of saffron, two pounds of figs sliced, and one pound of the sun +raisins stoned. All these must be put into an earthen pot, and set in +the sun three weeks; then strain it, and mix with it two ounces of +Venice treacle, two ounces of mithridate, and four pounds of sugar. This +is an approved remedy for the gout in the stomach. + + +_Nonpareil._ + +Pare six lemons very thin, put the rinds and juice into two quarts of +brandy; let it remain well corked four days. Set on the fire three +quarts of spring water and two pounds of sugar, and clarify it with two +whites of eggs; let it boil a quarter of an hour; take the scum off, and +let it stand till cold. Put it to your brandy; add two quarts of white +wine, and strain it through a flannel bag; fill the cask, and it will +clarify itself. You may bottle it in a week. Orange-peel greatly +improves this liquor. + + +_Noyau._ + +To one gallon of the best white French brandy, or spirit diluted to the +strength of brandy, put two pounds and a half of bitter almonds +blanched, two pounds of white sugar-candy, half an ounce of mace, and +two large nutmegs. To give it a red colour, add four pounds of black +cherries. It must be well shaken every day for a fortnight; then let it +stand for six weeks, and bottle it off: it improves much by longer +keeping. + + +_Orange Juice._ + +One pound of fine sugar to a pint of juice; run it through a jelly-bag, +and boil it for a quarter of an hour; when cold, skim and bottle it. + + +_Spirit of Oranges or Lemons._ + +Take the thickest rinded oranges or lemons; pare off the rinds very +thin; put into a glass bottle as many of these chips as it will hold, +and then as much Malaga sack as it will hold besides. Stop the bottle +down close, and, when you use it, take about half a spoonful in a glass +of sack. It is a fine spirit to mix in sauces for puddings or other +sweet dishes. + + +_Cordial Orange Water._ + +Take one dozen and a half of the highest coloured and thick-rinded +oranges; slice them, and put them into two pints of Malaga sack, and one +pint of the best brandy. Take cinnamon, nutmegs, ginger, cloves, and +mace, of each one quarter of an ounce bruised, and of spearmint and balm +one handful of each; put them into an ordinary still all night, pasted +up with rye paste. The next day, draw them with a slow fire, and keep a +wet cloth upon the neck of the still; put the loaf sugar into the glass +in which it drops. + + +_Orgeat._ + +Two quarts of new milk, one ounce of sweet almonds and eighteen bitter, +a large piece of cinnamon, and fine sugar to your taste. Boil these a +quarter of an hour, and then strain. The almonds must be blanched, and +then pounded fine with orange-flower water. + + +_Another way._ + +Four ounces of sweet almonds finely pounded, two ounces of white +sugar-candy, dissolved in spring-water, and a quart of cream; mix all +together. Put it into a bottle, and give it a gentle shake when going to +be used. + + +_Excellent Punch._ + +Three pints of barley-water and a piece of lemon-peel; let it stand till +cold; then add the juice of six lemons and about half a pint of the best +brandy, and sweeten it to your taste, and put it in ice for four hours. +Put into it a little champagne or Madeira. + + +_Milk Punch._ + +To twenty quarts of the best rum or brandy put the peels of thirty +Seville oranges and thirty lemons, pared as thin as possible. Let them +steep twelve hours. Strain the spirit from the rinds, and put to it +thirty quarts of water, previously boiled and left to stand till cold. +Take fifteen pounds of double-refined sugar, and boil it in a proper +proportion of the water to a fine clear syrup. As soon as it boils up, +have ready beat to a froth the whites of six or eight eggs, and the +shells crumbled fine; mix them with the syrup; let them boil together, +and, when a cap of scum rises to the top, take off the pot, and skim it +perfectly clear. Then put it on again with some more of the beaten egg, +and skim it again as before. Do the same with the remainder of the egg +until it is quite free from dirt; let it stand to be cool. Strain it to +the juice of the oranges and lemons; put it into a cask with the spirit; +add a quart of new milk, made lukewarm; stir the whole well together, +and bung up the cask. Let it stand till very fine, which will be in +about a month or six weeks--but it is better to stand for six +months--then bottle it. The cask should hold fifteen gallons. This punch +will keep for many years. + +Many persons think this punch made with brandy much finer than that with +rum. The best time for making it is in March, when the fruit is in the +highest perfection. + + +_Another way._ + +Take six quarts of good brandy, eight quarts of water, two pounds and a +half of lump sugar, eighteen lemons, and one large wine-glassful of +ratafia. Mix these well together; then throw in two quarts of boiling +skimmed milk; stir it well, and let it stand half an hour; strain it +through a very thick flannel bag till quite fine; then bottle it for +use. Before you use this punch, soak for a night the rinds of eighteen +lemons in some of the spirit; then take it out, and boil it in the milk, +together with two large nutmegs sliced. + + +_Norfolk Punch._ + +Take four gallons of the best rum; pare a dozen lemons and a dozen +oranges very thin; let the pulp of both steep in the rum twenty-four +hours. Put twelve pounds of double-refined sugar into six gallons of +water, with the whites of a dozen eggs beat to a froth; boil and scum it +well; when cold, put it into the vessel with the rum, together with six +quarts of orange-juice, and that of the dozen of lemons, and two quarts +of new milk. Shake the vessel so as to mix it; stop it up very close, +and let it stand two months before you bottle it. + +This quantity makes twelve gallons of the Duke of Norfolk's punch. It is +best made in March, as the fruit is then in the greatest perfection. + + +_Roman Punch._ + +The juice of ten lemons, and of two sweet oranges, the peel of an orange +cut very thin, and two pounds of powdered loaf-sugar, mixed together. +Then take the white of ten eggs, beaten into froth. Pass the first +mixture through a sieve, and then mix it by degrees, always beating with +the froth of the eggs; put the whole into an ice-lead; let it freeze a +little; then add to it two bottles of champagne, or rum. Turn it round +with a ladle. The above is for twelve persons. + + +_Raspberry Liqueur._ + +Bruise some raspberries with the back of a spoon, strain them, and fill +a bottle with the juice; stop it, but not very close. Add to a pound of +fruit nearly a pound of sugar dissolved into a syrup. Let it stand four +or five days; pour it from the fruit into a basin; add to it as much +rich white wine as you think fit; bottle it, and in a month it will be +fit to drink. + + +_Raspberry Vinegar._ + +Fill a jar with raspberries, gathered dry, and pour over them as much of +the best white wine vinegar as will cover them. Let them remain for two +or three days, stirring them frequently, to break them; strain the +liquor through a sieve, and to every pint of it put a pound and a +quarter of double-refined sugar; boil it, and take off the scum as it +rises. When cool, bottle and cork it up for use. A spoonful of this +liquor is sufficient for a small tumbler of water. + + +_Ratafia Brandy._ + +Apricot or peach kernels, with four ounces of fine sugar to a quart of +brandy. If you cannot get apricot kernels, two ounces of bitter almonds, +bruised a little, to the same quantity of spirit, will make good +ratafia. + + +_Shrub._ No. 1. + +To a gallon of rum put three pints of orange-juice and one pound of +sugar, dissolving the sugar in the juice. Then put all together in the +cask. It will be fine and fit for use in a few weeks. If the rum be very +strong, you may add another pint of juice and half a pound of sugar to +the above. + + +_Shrub._ No. 2. + +Take two quarts of the juice of oranges and lemons, and dissolve in it +four pounds and a half of sugar. Steep one-fourth part of the oranges +and lemons in nine quarts of spirits for one night; after which mix the +whole together; strain it off into a jug, which must be shaken two or +three times a day for ten days; then let it stand to settle for a +fortnight; after which draw it off very carefully, without disturbing +the sediment. + + +_Shrub._ No. 3. + +One gallon of rum, one pound and two ounces of double-refined sugar, one +quart of orange-juice, mixed and strained through a sieve. + + +_Currant Shrub._ + +Pick the currants from the stalks; bruise them in a marble mortar; run +the juice through a flannel bag. Then take two quarts of the clear +juice; dissolve in it one pound of double-refined sugar, and add one +gallon of rum. Filter it through a flannel bag till quite fine. + + +_Spruce Beer._ + +For one quarter cask of thirty gallons take ten or twelve ounces of +essence of spruce and two gallons of the best molasses; mix them well +together in five or six gallons of warm water, till it leaves a froth; +then pour it into the cask, and fill it up with more water. Add one pint +of good yest or porter grounds; shake the cask well, and set it by for +twenty-four hours to work. Stop it down close. Next day, draw it off +into bottles, which should be closely corked and set by in a cool cellar +for ten days, when it will be as fine spruce-beer as ever was drunk. The +grounds will serve instead of yest for a second brewing. + +In a hot climate, cold water should be used instead of warm. + + +_Bittany Wine._ + +Take six gallons of water and twelve pounds of sugar; put your sugar and +water together. Let it boil two hours; then, after taking it off the +fire, put in half a peck of sage, a peck and a half of bittany, and a +small bunch of rosemary; cover, and let it remain till almost cold; then +put six spoonfuls of ale yest; stir it well together, and let it stand +two or three days, stirring two or three times each day. Then put it in +your cask, adding a quarter of a pint of lemon-juice; when it has done +working, bung it close, and, when fine, bottle it. + + +_Sham Champagne._ + +To every pound of ripe green gooseberries, when picked and bruised, put +one quart of water; let it stand three days, stirring it twice every +day. To every gallon of juice, when strained, put three pounds of the +finest loaf sugar; put it into a barrel, and, to every twenty quarts of +liquor add one quart of brandy and a little isinglass. Let it stand half +a year; then bottle it. The brandy and isinglass must be put in six +weeks before it is bottled. + + +_Cherry Wine._ + +Pound morella cherries with the kernels over-night, and set them in a +cool place. Squeeze them through canvas, and to each quart of juice put +one pound of powdered sugar, half an ounce of coarsely-pounded cinnamon, +and half a quarter of an ounce of cloves. Let it stand about a fortnight +in the sun, shaking it twice or three times every day. + + +_Another way._ + +Take twenty-four pounds of cherries, cleared from the stalks, and mash +them in an earthen pan; then put the pulp into a flannel bag, and let +them remain till the whole of the juice has drained from the pulp. Put a +pound of loaf sugar into the pan which receives the juice, and let it +remain until the sugar is dissolved. Bottle it, and, when it has done +working, you may put into each bottle a small lump of sugar. + + +_Cowslip Wine._ No. 1. + +To twenty gallons of water, wine measure, put fifty pounds of lump +sugar; boil it, and skim it till it is very clear; then put it into a +tub to cool, and, when just warm, put to it two tea-spoonfuls of ale +yest. Let it work for a short time; then put in fifteen pecks of cut +cowslips, and the juice of twenty large lemons, likewise the outward +rinds pared off as thin as possible. Keep it in the tub two or three +days, stirring it twice each day. Then put it all together in a barrel, +cleansed and dried. Continue to stir twice a day for a week or more, +till it has done working; then stop it up close for three months, and +bottle it off for use. + +The cowslips should be gathered in one day, and the wine made as soon as +possible after, as the fresh flowers make the wine of a finer colour +than when they are withered; but they will not hurt by being kept for a +few days if they are spread on a cloth, and moved every day. + + +_Cowslip Wine._ No. 2. + +To a gallon of water put three pounds of lump sugar; boil them together +for an hour, skimming all the while. Pour it upon the cowslips, and, +when milk warm, put into it a toast, with yest spread pretty thick upon +it; let it stand all night, and then add two lemons and two Seville +oranges to each gallon. Stir it well in a tub twice a day for two or +three days; then turn it; stir it every day for a fortnight, and bung it +up close. It will be fit for bottling in six weeks. To every gallon of +water you must take a gallon of cowslips. They must be perfectly dry +before they are used, and there should be as many gallons of cowslips as +gallons of water; they should be measured as they are picked, and turned +into the cask. Dissolve an ounce of isinglass, and put to it when cold. +The lemons must be peeled. + + +_Cowslip Wine._ No. 3. + +Take fourteen gallons of water and twenty-four pounds of sugar; boil the +water and sugar one hour; skim it till it is clear. Let it stand till +nearly cold; then pour it on three bushels of picked cowslips, and put +to it three or four spoonfuls of new yest; let it stand and work in your +vessel till the next day; then put in the juice of thirty lemons and the +peels of ten, pared thin. Stir them well together; bung up the vessel +close for a month; then bottle it. + + +_Currant Wine._ No. 1. + +Gather the currants dry, without picking them from the stalks; break +them with your hands, and strain them. To every quart of juice put two +quarts of cold water, and four pounds of loaf sugar to the gallon. It +must stand three days, before it is put into the vessel. Stir it every +day, and skim it as long as any thing rises. To ten gallons of wine add +one gallon of brandy, and one of raspberries, when you put it in the +vessel. Let it stand a day or two before you stop it; give it air +fourteen days after; and let it stand six weeks before you tap it. + + +_Currant Wine._ No. 2. + +To every gallon of ripe currants put a gallon of cold water. When well +broken with the hands, let it stand twenty-four hours. Then squeeze the +currants well out; measure your juice, and to every gallon put four +pounds of lump sugar. When the sugar is well melted, put the wine into a +cask, stirring it every day, till it has done hissing; then put into it +a quart of brandy to every five gallons of wine; close it well up; +bottle it in three months. + + +_Currant Wine._ No. 3. + +Put into a tub a bushel of red currants and a peck of white; squeeze +them well, and let them drain through a sieve upon twenty-eight pounds +of powdered sugar. When quite dissolved, put into the barrel, and add +three pints of raspberries, and a little brandy. + + +_Currant or Elder Wine._ + +After pressing the fruit with the hand or otherwise, to every gallon of +juice add two gallons of water that has been boiled and stood to be +cold. To each gallon of this mixture put five pounds of Lisbon sugar. It +may be fermented by putting into it a small piece of toasted bread +rubbed over with good yest. When put into the cask, it should be left +open till the fermentation has nearly subsided. + + +_Black Currant Wine._ + +Ten pounds of fruit to a gallon of water; let it stand two or three +days. When pressed off, put to every gallon of liquor four pounds and a +half of sugar. + + +_Red Currant Wine._ + +Gather the fruit dry; pick the leaves from it, and to every twenty-five +pounds of currants put six quarts of water. Break the currants well, +before the water is put to them; then let them stand twenty-four hours, +and strain the liquor, to every quart of which put a pound of sugar and +as many raspberries as you please. + + +_Another way._ + +Take twenty-four pounds of currants; bruise them, and add to that +quantity three gallons of water. Let it stand two days, stirring it +twice a day; then strain the liquor from the fruit; and to every quart +of liquor put one pound of sugar. Let it stand three days, stirring it +twice a day; then put it in your barrel, and put into it six-pennyworth +of orris-root well bruised. The above quantities will make five gallons. + + +_Red or White Currant Wine._ + +Take to every gallon of juice one gallon of water, to every gallon of +water three pounds and a half of the best Lisbon sugar. Squeeze the +currants through a sieve; let the juice stand till the sugar is +dissolved; dip a bit of brown paper in brimstone, and burn in the cask. +Then tun the wine, and to every three gallons put a pint of brandy. When +it has done hissing, stop it close; it will be fit to drink in six +months, but it will be better for keeping ten or twelve. + + +_White Currant Wine._ + +To each sieve of currants take twenty-five pounds of moist sugar, and to +every gallon of juice two gallons of water. Squeeze the fruit well with +the hands into an earthen pan; then strain it through a sieve. Throw the +pulp into another pan, filling it with water, which must be taken from +the quantity of water allowed for the whole, and to every ten gallons of +wine put one bottle of brandy. In making the wine, dissolve the sugar in +the water above-mentioned, and put it into the cask; then add the +remaining juice and water, stirring it well up frequently. Stir it well +every morning for ten successive days, and as it works out fill up the +cask again until it has done fermenting. Then put in your brandy, and +bung it quite close. In about eight months it will be fit to drink; but, +if you leave it twelve, it will be better. + + +_Damson Wine._ + +Take four gallons of water, and put to every gallon four pounds of +Malaga raisins and half a peck of damsons. Put the whole into a vessel +without cover, having only a linen cloth laid over it. Let them steep +six days, stirring twice every day; then let them stand six days without +stirring. Draw the juice out of the vessel, and colour it with the +infused juice of damsons, sweetened with sugar till it is like claret +wine. Put it into a wine vessel for a fortnight; then bottle it up; and +it may be drunk in a month. + +All made wines are the better for brandy, and will not keep without it. +The quantity must be regulated by the degree of strength you wish to +give to your wine. + + +_Elder Wine._ No. 1. + +Take elderberries, when ripe; pick them clean from the stalk; press out +the juice through a hair sieve or canvas-bag, and to every gallon of +juice put three gallons of water on the husks from which the juice has +been pressed. Stir the husks well in the water, and press them over +again; then mix the first and second liquor together, and boil it for +about an hour, skimming it clean as long as the scum rises. To every +gallon of liquor put two pounds of sugar, and skim it again very clean; +then put to every gallon a blade of mace and as much lemon-peel, letting +it boil an hour. After the sugar is put in, strain it into a tub, and, +when quite cold, put it into a cask; bung it close down, and look +frequently to see that the bung is not forced up. Should your quantity +be twelve gallons or more, you need not bottle it off till about April, +but be sure to do so on a clear dry day, and to let your bottles be +perfectly dry; but if you have not more than five or six gallons, you +may bottle it by Christmas on a clear fine day. + + +_Elder Wine._ No. 2. + +To a gallon of water put a quarter of a peck of berries, and three +pounds and a half of Lisbon sugar. Steep the berries in water forty +hours; after boiling a quarter of an hour, strain the liquor from the +fruit, and boil it with the sugar till the scum ceases to rise. Work it +in a tub like other wines, with a small quantity of yest. After some +weeks, add a few raisins, a small quantity of brandy, and some cloves. +The above makes a sweet mellow wine, but does not taste strong of the +elder. + + +_Elder Wine._ No. 3. + +Take twenty-four pounds of raisins, of whatever sort you please; pick +them clean, chop them small, put them into a tub, and cover them with +three gallons of water that has been boiled and become cold. Let it +stand ten days, stirring it twice a day. Then strain the liquor through +a hair sieve, draining it all from the raisins, and put to it three +pints of the juice of elderberries and a pound of loaf-sugar. Put the +whole into the cask, and let it stand close stopped, but not in too cold +a cellar, for three or four months before you bottle it. The peg-hole +must not be stopped till it has done working. + +The best way to draw the juice from the berries is to strip them into an +earthen pan, and set it in the oven all night. + + +_Elder Wine._ No. 4. + +Mash eight gallons of picked elderberries to pieces, add as much spring +water as will make the whole nine gallons, and boil slowly for three +quarters of an hour. Squeeze them through a cloth sieve; add +twenty-eight pounds of moist sugar, and boil them together for half an +hour. Run the liquor through your cloth sieve again; let it stand till +lukewarm; put into it a toast with a little yest upon it, and let it +stand for seven or eight days, stirring it every day. Then put it into a +close tub, and let it remain without a bung till it has done hissing. +Before you bung up close, you may add one pint of brandy at pleasure. + + +_Elder Wine._ No. 5. + +Half a gallon of ripe berries to a gallon of water; boil it half an +hour; strain it through a sieve. To every gallon of liquor put three +pounds of sugar; boil them together three quarters of an hour; when +cold, put some yest to it; work it a week, and put it in barrel. Let it +stand a year. To half a hogshead put one quart of brandy and three +pounds of raisins. + + +_Elder-flower Wine._ + +To six gallons of water put eighteen pounds of lump-sugar; boil it half +an hour, skimming it all the time. Put into a cask a quarter of a peck +of elder-flowers picked clean from the stalks, the juice and rinds of +six lemons pared very thin, and six pounds of raisins. When the water +and sugar is about milk warm, pour it into the cask upon these +ingredients; spread three or four spoonfuls of yest upon a piece of +bread well toasted, and put it into the cask; stir it up for three or +four days only; when it has done working, bung it up, and in six or +eight months it will be fit for bottling. + + +_Sham Frontiniac._ + +To three gallons of water put nine pounds of good loaf-sugar; boil it +half an hour; when milk-warm, add to it nearly a peck of elder-flowers +picked clear from the stalks, the juice and peel of three good-sized +lemons, cut very thin, three pounds of stoned raisins, and two or three +spoonfuls of yest; stir it often for four or five days. When it has +quite done working, bung it up, and it will be fit for bottling in five +days. + + +_Mixed Fruit Wine._ + +Take currants, gooseberries, raspberries, and a few rose-leaves, three +pints of fruit, mashed all together, to a quart of cold water. Let it +stand twenty-four hours; then drain it through a sieve. To every gallon +of juice put three pounds and a half of Lisbon sugar; let it ferment; +put it into a cask, but do not bung it up for some time. Put in some +brandy, and bottle it for use. + + +_Ginger Wine._ No. 1. + +With four gallons of water boil twelve pounds of loaf-sugar till it +becomes clear. In a separate pan boil nine ounces of ginger, a little +bruised, in two quarts of water; pour the whole into an earthen vessel, +in which you must have two pounds of raisins shred fine, the juice and +rind of ten lemons. When of about the warmth of new milk, put in four +spoonfuls of fresh yest; let it ferment two days; then put it into a +cask, with all the ginger, lemon-peel, and raisins, and half an ounce of +isinglass dissolved in a little of the wine; in two or three days bung +it up close. In three months it will be fit to bottle. Put into each +bottle a little brandy, and some sugar also, if not sweet enough. + + +_Ginger Wine._ No. 2. + +Twenty-six quarts of water, eighteen pounds of white Lisbon sugar, six +ounces of bruised ginger, the peel of six lemons pared very thin: boil +half an hour, and let it stand till no more than blood warm. Put it in +your cask, with the juice of six lemons, five spoonfuls of yest, and +three pounds of raisins. Stir it six or seven times with a stick through +the bung-hole, and put in half an ounce of isinglass and a pint of good +brandy. Close the bung, and in about six weeks it will be fit for +bottle. Let it stand about six months before you drink it. If you like, +it may be drawn from the cask, and it will be fit for use in that way in +about two months. + + +_Ginger Wine._ No. 3. + +To ten gallons of water put eight pounds of loaf-sugar and three ounces +of bruised ginger; boil all together for one hour, taking the scum off +as it rises; then put it into a pan to cool. When it is cold, put it +into a cask, with the rind and juice of ten lemons, one bottle of good +brandy, and half a spoonful of yest. Bung it up for a fortnight: then +bottle it off, and in three weeks it will be fit to drink. The lemons +must be pared very thin, and no part of the white must, on any account, +be put in the cask. + + +_Ginger Wine._ No. 4. + +To every gallon of water put one pound and a half of brown sugar and one +ounce of bruised ginger, and to each gallon the white of an egg well +beaten. Stir all together, and boil it half an hour; skim it well while +any thing rises, and, when milk-warm, stir in a little yest. When cold, +to every five gallons, put two sliced lemons. Bottle it in nine days; +and it will be fit to drink in a week. + + +_Gooseberry Wine._ No. 1. + +To every pound of white amber gooseberries, when heads and tails are +picked off and well bruised in a mortar, add a quart of spring water, +which must be previously boiled. Let it stand till it is cold before it +is put to the fruit. Let them steep three days, stirring them twice a +day; strain and press them through a sieve into a barrel, and to every +gallon of liquor put three pounds of loaf-sugar, and to every five +gallons a bottle of brandy. Hang a small bag of isinglass in the barrel; +bung it close, and, in six months, if the sweetness is sufficiently gone +off, bottle it, and rosin the corks well over the top. The fruit must be +fall grown, but quite green. + + +_Gooseberry Wine._ No. 2. + +To three quarts of full grown gooseberries well crushed put one gallon +of water well stirred together for a day or two. Then strain and squeeze +the pulp, and put the liquor immediately into the barrel, with three +pounds and a half of common loaf-sugar; stir it every day until the +fermentation ceases. Reserve two or three gallons of the liquor to fill +up the barrel, as it overflows through the fermentation. Put a bottle of +brandy into the cask, to season it, before the wine; this quantity will +be sufficient for nine or ten gallons. Be careful to let the +fermentation cease, before you bung down the barrel. + +The plain white gooseberries, taken when not too ripe, but rather the +contrary, are the best for this purpose. + + +_Gooseberry Wine._ No. 3. + +A pound of sugar to a pound of fruit: melt the sugar, and bruise the +gooseberries with an apple-beater, but do not beat them too small. +Strain them through a hair strainer, and put the juice into an earthen +pot; keep it covered four or five days till it is clear: then add half a +pint of the best brandy or more, according to the quantity of fruit, and +draw it out into another vessel, letting it run into a hair sieve. Stop +it close, and let it stand one fortnight longer; then draw it off into +quart bottles, and in a month it will be fit for drinking. + + +_Gooseberry Wine._ No. 4. + +Proceed as directed for white currant wine, but use loaf-sugar. Large +pearl gooseberries, not quite ripe, make excellent champagne. + + +_Grape Wine._ + +Pick and squeeze the grapes; strain them, and to each gallon of juice +put two gallons of water. Put the pulp into the measured water; squeeze +it, and add three pounds and a half of loaf-sugar, or good West India, +to a gallon. Let it stand about six weeks; then add a quart of brandy +and two eggs not broken to every ten gallons. Bung it down close. + + +_Lemon Wine._ + +To every gallon of water put three pounds and a half of loaf-sugar; boil +it half an hour, and to every ten gallons, when cold, put a pint of +yest. Put it next day into a barrel, with the peels and juice of eight +lemons; you must pare them very thin, and run the juice through a +jelly-bag. Put the rinds into a net with a stone in it, or it will rise +to the top and spoil the wine. To every ten gallons add a pint of +brandy. Stop up the barrel, and in three months the wine, if fine, will +be fit for bottling. The brandy must be put in when the wine is made. + + +_Sham Madeira._ + +Take thirty pounds of coarse sugar to ten gallons of water; boil it half +an hour; skim it clean, and, when cool, put to every gallon one quart of +ale, out of the vat; let it work well in the tub a day or two. Then put +it in the barrel, with one pound of sugar-candy, six pounds of raisins, +one quart of brandy, and two ounces of isinglass. When it has done +fermenting, bung it down close, and let it stand one year. + + +_Orange Wine._ No. 1. + +Take six gallons of water to twelve pounds of lump-sugar; put four +whites of eggs, well beaten, into the sugar and water cold; boil it +three quarters of an hour, skim while boiling, and when cold put to it +six spoonfuls of yest, and six ounces of syrup of citron, well beaten +together, and the juice and rinds of fifty Seville oranges, but none of +the white. Let all these stand two days and nights covered close; then +add two quarts of Rhenish wine; bung it up close. Twelve days afterwards +bottle and cork it well. + + +_Orange Wine._ No. 2. + +To make ten gallons of wine, pare one hundred oranges very thin, and put +the peel into a tub. Put in a copper ten gallons of water, with +twenty-eight pounds of common brown sugar, and the whites of six eggs +well beaten; boil it for three quarters of an hour; just as it begins to +boil, skim it, and continue to do so all the time it is boiling; pour +the boiling liquor on the peel: cover it well to keep in the steam, and, +two hours afterwards, when blood warm, pour in the juice. Put in a toast +well spread with yest to make it work. Stir it well, and, in five or six +days, put it in your cask free from the peel; it will then work five or +six days longer. Then put in two quarts of brandy, and bung it close. +Let it remain twelve or eighteen months, and then bottle it. It will +keep many years. + + +_Orange Wine._ No. 3. + +To a gallon of wine put three pounds of lump sugar; clarify this with +the white of an egg to every gallon. Boil it an hour, and when the scum +rises take it off; when almost cold, dip a toast into yest, put it into +the liquor, and let it stand all night. Then take out the toast, and put +in the juice of twelve oranges to every gallon, adding about half the +peel. Run it through a sieve into the cask, and let it stand for several +months. + + +_Sham Port Wine._ + +Cover four bushels of blackberries with boiling hot water, squeeze them, +and put them into a vessel to work. After working, draw or pour off the +liquor into a cask; add a gallon of brandy and a quart of port wine; let +it work again; then bung it up for six months, and bottle it. + + +_Raisin Wine._ No. 1. + +Take one hundred weight of raisins, of the Smyrna sort, and put them +into a tub with fourteen gallons of spring water. Let them stand covered +for twenty-one days, stirring them twice every day. Strain the liquor +through a hair-bag from the raisins, which must be well pressed to get +out the juice; turn it into a vessel, and let it remain four months; +then bung it up close, and make a vent-hole, which must be frequently +opened, and left so for a day together. When it is of an agreeable +sweetness, rack it off into a fresh cask, and put to it one gallon of +British brandy, and, if you think it necessary, a little isinglass to +fine it. Let it then stand one month, and it will be fit to bottle; but +the longer it remains in the cask the better it will be. + + +_Raisin Wine._ No. 2. + +Take four gallons of water, and boil it till reduced to three, four +pounds of raisins of the sun, and four lemons sliced very thin; take off +the peel of two of them; put the lemons and raisins into an earthen pot, +with a pound of loaf-sugar. Pour in your water very hot; cover it close +for a day and a night; strain it through a flannel bag; then bottle it, +and tie down the corks. Set it in a cold place, and it will be ready to +drink in a month. + + +_Raisin Wine._ No. 3. + +To one hundred pound of raisins boil eighteen gallons of water, and let +it stand till cold, with two ounces of hops. Half chop your raisins; +then put your water to them, and stir it up together twice a day for a +fortnight. Run it through a hair-sieve; squeeze the raisins well with +your hands, and put the liquor into the barrel. Bung it up close; let it +stand till it is clear; then bottle it. + + +_Raisin Wine._ No. 4. + +Take a brandy cask, and to every gallon of water put five pounds of +Smyrna raisins with the stalks on, and fill the cask, bunging it close +down. Put it in a cool dry cellar; let it stand six months; then tap it +with a strainer cock, and bottle it. Add half a pint of brandy to every +gallon of wine. + + +THE END. + + + + +USEFUL WORKS, FORMING VALUABLE PRESENTS, LATELY PUBLISHED. + + +A NEW SYSTEM of PRACTICAL ECONOMY; formed from Modern Discoveries and +the Private Communications of Persons of Experience. New Edition, much +improved and enlarged, with a series of Estimates of Household Expenses, +on Economical Principles, adapted to Families of every description. In +one thick volume, 12mo. price 6s. neatly bound. (The Estimates +separately, 1s. 6d.) + + The very rapid sale of this work manifests the high opinion + entertained of its merits. It will afford important hints and much + useful information to all who are desirous of properly regulating + their establishments, and enjoying the greatest possible portion of + the conveniences, comforts, and elegancies, of life that their + respective incomes will admit of. There is scarcely a single subject + connected with housekeeping, from the care of the Library down to + the management of the beer cellar, which is not treated of in the + present Volume. + +THE FOOTMAN'S DIRECTORY, and BUTLER'S REMEMBRANCER. By THOMAS COSNETT. +Fifth Edition. 12mo. 4s. 6d. + + "This is really a most useful publication: of its kind, excellent. + It embraces every thing that a servant ought to know, and leaves + nothing untouched: every servant ought to possess it; and ladies + and gentlemen will find it greatly to their advantage to place this + work in the hands of their servants."--TIMES. + +SIR ARTHUR CLARKE'S YOUNG MOTHER'S ASSISTANT; containing Practical +Instructions for the Prevention and Treatment of the Diseases of Infants +and Children. A new and improved Edition, 12mo. 4s. 6d. + + "In this little treatise, the author has endeavoured to communicate + the results of considerable experience and observation with a view + of producing a useful compendium for mothers, as far as possible + divested of technical or scientific language." + +CONVERSATIONS on the BIBLE. For the Use of Young Persons. By a LADY, New +Edition. 12mo. 6s. bound. + + "The little work before us will be found eminently serviceable, as + it engages the curiosity and fixes the attention of youth on a + topic of primal interest. We cordially recommend this excellent + work to the attention of all those who are engaged in the + instruction of the rising generation; indeed, to mature capacities, + it will be found well worthy of perusal."--LITERARY CHRONICLE. + +PRACTICAL WISDOM; or, the Manual of Life; the Counsels of Eminent Men to +their Children; comprising those of Sir Walter Raleigh, Lord Burleigh, +Sir Henry Sidney, the Earl of Strafford, Francis Osborne, Sir Matthew +Hale, the Earl of Bedford, William Penn, and Benjamin Franklin; with the +Lives of the Authors. New Edition. In small 8vo. with 9 Miniature +Portraits of the Writers, beautifully engraved on Steel, neatly bound, +5s. + + "We cannot too strongly recommend this volume, as one of the best + that can possibly be selected, when a present that may prove really + useful is wished to be given to any young friend."--STAR. + + "We have met with no book of the same size containing so much + useful advice."--NEW TIMES. + +LETTERS ON MATRIMONIAL HAPPINESS. Written by a Lady of Distinction to +her Relation shortly after her Marriage. Second Edition, 5s. 6d. neatly +bound. + +FRUITS AND FLOWERS. + +PHILLIPS'S COMPANION for the ORCHARD; an Historical and Botanical +Account of Fruits known in Great Britain, with Directions for their +Culture. By HENRY PHILLIPS, F. H. S. New Edition, enlarged with much +additional information, as well as Historical, Etymological, and +Botanical, Anecdotes, and comprising the most approved Methods of +Retarding and Ripening of Fruits, so as to ensure, in all seasons, the +enjoyment of those vegetable delicacies; new and curious Particulars of +the Pine Apple, &c. 8vo. 7s. + + "We know of no class of readers which is not much obliged to Mr. + Phillips for this very useful and very entertaining publication. + For extent of information, utility, and most of the other good + qualities which can be desired in a production of its kind, it is + really deserving the warmest eulogy."--LITERARY GAZETTE. + +PHILLIPS'S COMPANION for the KITCHEN GARDEN; a History of Vegetables +cultivated in Great Britain; comprising their Botanical, Medicinal, +Edible, and Chemical Qualities, Natural History, and Relation to Art, +Science, and Commerce. By HENRY PHILLIPS, F. H. S., Author of "The +Companion for the Orchard." New Edition. In 2 vols, 8vo. 12s. + + "In this work, the object of the author has been to render the + knowledge of Plants entertaining and useful, not only to Botanists, + but to those who have hitherto deemed it a difficult and + uninteresting science. He has endeavoured to ascertain of what + countries the vegetables now cultivated are natives, the earliest + accounts of their cultivation, and how far they have improved by + attention, or degenerated by neglect; also the various uses made of + them by the ancients, as well as the moderns, of different + countries."--INTRODUCTION. + +THE FLORIST'S MANUAL; or, Rules for the Construction of a Gay Flower +Garden, with Directions for preventing the Depredations of Insects. To +which are added--1. A. Catalogue of Plants, with their colours, as they +appear in each season.--2. Observations on the Treatment and Growth of +Bulbous Plants; curious Facts respecting their Management; Directions +for the Culture of the Guernsey Lily, &c. &c. By the Authoress of +"Botanical Dialogues," &c. New Edition, revised, and improved: small +8vo. with 6 coloured plates, 5s. 6d. + + * * * * * + +HISTORY OF THE BRITISH NOBILITY. + + Now ready, the FOURTH EDITION, for 1832, in 2 vols. comprising the + recently created Peers and Baronets, and illustrated with upwards + of 1500 Engravings, among which is a fine Head of His Majesty, + after Sir Thomas Lawrence's celebrated drawing, + +BURKE'S GENERAL and HERALDIC DICTIONARY of the PEERAGE and BARONETAGE of +the BRITISH EMPIRE + + This New Edition of Mr. Burke's popular work, in addition to + comprising, exclusively, the whole HEREDITARY RANK of England, + Ireland, and Scotland, (exceeding FIFTEEN HUNDRED FAMILIES,) has + been so extended, as to embrace almost every individual in the + remotest degree allied to those eminent houses; so that its + collateral information is now considerably more copious than that of + any similar work hitherto published. The LINES OF DESCENT have + likewise been greatly enlarged, and numerous historical and + biographical anecdotes, together with several curious and rare + papers, have been supplied. The Armorial Ensigns have been + re-engraved, on the new and improved plan of incorporation with the + letter-press, so that the existing state of each family, with its + lineage and arms, will be found together. + + + + +Transcriber's Note + + +The following errors were corrected. + + Page Error + vii ---- ragout changed to ----, ragout + x a la paysanne changed to a la paysanne + 18 Pistacio changed to Pistachio + 30 cheeses (plain) changed to cheeses (plain), + 47 large large leeks changed to large leeks + 57 half: cayenne changed to half; cayenne + 63 the blood changed to the blood. + 76 litle pepper changed to little pepper + 79 bread crum bs changed to bread crumbs + 83 fine white white, changed to fine white, + 85 the to pcrust changed to the top crust + 89 _Omelets_ changed to _Omelets._ + 95 sprinkle a little flower changed to sprinkle a little flour + 97 Jamiaca pepper changed to Jamaica pepper + 99 add ketcheup changed to add ketchup + 103 carrots, &c; changed to carrots, &c.; + 120 ake it red changed to make it red + 132 common basonful changed to common basinful + 133 (common.) changed to (common). + 134 souce changed to souse + 135 chopped parlsey changed to chopped parsley + 140 Game), a changed to Game) a + 144 and squeze changed to and squeeze + 166 a fow land changed to a fowl and + 190 the crum changed to the crumb + 196 A spoonful o changed to A spoonful of + 196 piece of butter: changed to piece of butter; + 206 three table-spooonfuls changed to three table-spoonfuls + 216 ratifia flavour changed to ratafia flavour + 238 One pour of flour changed to One pound of flour + 248 become magotty changed to become maggoty + 342 strain it ever changed to strain it over + 357 four days: changed to four days; + 366 head of garlick changed to head of garlic + 389 _Raisin Wine._ No. 3 (first instance) changed to _Raisin Wine._ + No. 2 + +The following words were inconsitently spelled or hyphenated. + + a-la-mode / alamode + bay-leaf / bay leaf + bay-leaves / bay leaves + beef-steaks / beef steaks + beef-suet / beef suet + beet-root / beet root + bung-hole / bunghole + black-pepper / black pepper + bread-crumb / bread crumb + bread-crumbs + Calf's-head / Calf's head + calf's-head / calf's head + cocks'-combs / cocks-combs + Cod's-Head / Cod's Head + curry-powder / curry powder + dessert-spoonful / dessert spoonful + Elder-berry / Elderberry + elder-flower / elder flower + eschalot / shalot + fire-side / fireside + force-meat / forcemeat + juniper-berries / juniper berries + laurel-leaf / laurel leaf + laurel-leaves / laurel leaves + lemon-peel / lemon peel + loaf-sugar / loaf sugar + lump-sugar / lump sugar + Macaroni / Maccaroni + maccaroons / macaroons + mackarel / mackerel + mushroom-powder / mushroom powder + mustard-seed / mustard seed + olive-oil / olive oil + orange-peel / orange peel + Orange-water / Orange Water + Pepper-pot / pepper pot + plum-pudding / plum pudding + Potage / Pottage + puff-paste / puff paste + rolling-pin / rollingpin + rump-steaks / rump steaks + sauce-boat / sauceboat + saw-dust / sawdust + scate / skate + Slip-cote / Slipcote + Souffle / Souffle + sweet-herbs / sweet herbs / sweetherbs + table-spoonful / table spoonful + tea-spoonfuls / teaspoonfuls + wine-glass / wine glass + wine-glasses / wine glasses + wine-glassful / wine glassful + + + + + +End of the Project Gutenberg EBook of The Lady's Own Cookery Book, and New +Dinner-Table Directory;, by Charlotte Campbell Bury + +*** END OF THIS PROJECT GUTENBERG EBOOK THE LADY'S OWN COOKERY BOOK *** + +***** This file should be named 29232.txt or 29232.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/2/9/2/3/29232/ + +Produced by Julia Miller and the Online Distributed +Proofreading Team at http://www.pgdp.net (This book was +produced from scanned images of public domain material +from the Google Print project.) + + +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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