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Sr.^ " Rochester, New York 14609 USA *
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PICKLING, AND PRESERVING ;
WITB
A SREAT VARlEn OF USEFUL AMD ECOMOMKSAL RECEIPTS.
, BY HBANOUH^,
TBACBI^ OV THBtX AEl*!) liDllflVmOll.
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and the deflcription and figure may be com-
pared at a glance.
An alphabetical index is also added, hy
which reference to the rej|iptB will be
* much facilitated. /
The Author hopes that these numerous
improvements will meet with the apprb;.
bation of the public^ and secure to th^
work the continuance of the popularity it
has hitherto enjoyed.
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CHAPTER I.
ON MARKETING, &c.
HOW TO MARKET, AND THE SEASONS OP THE TEAR FOR
BUTCHER MEAT, POULTRY, GAME, FISII,
HERBS, ROOTS, AND FRUIT^^' ^
-r-
.r<.
PIECES IN A BULLOCJC.
The head, ton^e, palate ; the entrsdls are the
sweetbreads, kidneys, skirts, and tripe ; there b
the double, the roll, and the reed-tripe.
The fore quarter first consists of the haunch,
which includes the clo4, marrow bone, shin, and^
sticking piece or neck end ; the next is the leg of^
mutton piece, which has part of the blade bone;
and then.the chuck, the brisket, the fore ribs, and
middle lib t)r chuck rib.
The hind quarter consists of the sirloin and
rump, the thin and thick fiaiik» the veiny piece ;
then the chuclTbone, buttock, and leg ( or hough ;)
or you may cut out of it an English round, which
eats well salted, or steWed fresh with a good sauce
and roots. ,
. ^<*
^SS^PIKI
t^l^flA^
... .. .,JJ,.„
2 ■'■ ''
MARKETING.
milt ' ^«'"^ ie"f..^eetbread«, and
•nJJhof^" -»«i«ts,of •the„eck, breast,
is reckoned a ret^ZlTfu u"""?"' ^''•«''
mutton answers bir„! <l«i; but the Scotch
too large. ^ *" """"^ *>' *^^ EngM is
pIut,ll2^;;2:S '^/..^'^ «'« the
-<! -^t. and^S" S^'S^'-^r'''
very weU broiled- tl,rfKlT ^^ ^^^^ «a<^
breS £i«22;;::^,j^fr'^^r''' -•'
the knuckle, fiUe'^' ^^^ '«8^' *J«ch contains
which consists of the^elS. t "u ^«'^'''
tkeskirts. andsomeTSfe^'^'''' ''*"«'«'
join. St;^k'^3"^?t'«g-n<l
Jwts aU the year. ^ Chnstmas, but
Grass lamb comes in in A„.ji « »,
season is fevoumbir«L^'^,"'^y'«"''«
of August ,' "^^ "* »*^ t«» the middle v
...,<*'
MARKETING.- S
PiecesinaHog. — The head and entrails, wliich
is the liver and crow, kidney and skirts. 'This
is called the haslet, and is mixed with sage, and
sweet herbs, pepper, salt, and spice, theii rolled
up in the caul, and roasted ; there are what is
called the chitterlings, or the guts, which .are
cleaned for sausages.
The fore quarter is the fore loin and sprmg; if
a large hog, cut a spare rib oS; the hind quarter
is the leg and loin.
AJUirge Bacon Hog. — This is cut a di£[jerent
way for making hams, bacon, and pickled pork.
Here you take out the spare ribs, chines, and
griskins, and you have ht for hog's lard. The
Uver and craw make a fine fry ; the feet and ears
are both equally good soused.
Pork comes in season in August, and holds
good till April.
V
*
HOW TO CHOOSE BUTCHER MEAT.
To choose Beefi — If it be ox beef, it will have
an open grain ; if young, a tender uid oily smooth-
ness; if rough and spongy, it is old, or inclining
to be so : except the neck, brisket, and such parts
as are fibrous, which in the meat will be rougher
than in other parts, a pleasing camatioii colour
betokens good meat; the suet <^ a yellowish
white, not so good, but ptherwise it is good.
Cow beef is less bound, and closer graiBed
than the ox, the &t whiter, and the lean palen
u^~
'^ti
4y'-'-'\\f>&i!' r-i^^i-^^^/ft,:
1 J 4'*^i'"-'*i 1? tite
^■'^
MARKETING.
To choose MuHon.~I{ young, the flesh will
puich tender with your finger and thumb, and the
6t wJl easUy part from ^e leiw; if old, it will
stick by stnng, and skins ; if ram mutton ihe &
feels spongy, tihe flesh close grained, and tough
, when tried with your finger and thumb; if ewe
mutton, the flesl^ is paler than weddermut^t
and of a closer grain; if there be a rot in the
«heep, the flesh ^1 be palish, the fi.t in<Ji„L to
yelW, and the flesh will be loose at" the bfne^
I^t !f ^ IT**;*"' °^"* *« "«<* vein ; if it
look of. bluish colour, it is fresh, but if greenish
^ yellowuih, it « the contmry : i'n the hiSw
ter,e»m,me and smeU under the kidney; if you
It 18 sta^e killed, b^t^ifnot, it is fresh, '
7b cA«w r«a/.-,If the btoody rein look blue
or red. It i. new killed; but if yellow, g^en, or
Waofadi. It ^ be flabby and^tak. fflX
for Jie fles^ if old kiUed, 4l be «rft aJSK
ff»enl8h;and^ the sweetbread will be ehunmy-
otherwiseitisfreshandgWHi «™my,
ITie leg is known to be new by looking if it be
«=■(■
/^
MARKETING. 5
dry or blackish; if so, it is stale, if otherwise, it
IS fresh and good.
The head is known by the eye ; if it be sunk
in the head, and look dim, it is stile killed. If
the eye look plump and bright, it is new and
good. ^
Lamb. — In a fore quarter of lamb, observe the
▼ein in the neck ; if of a bluish colour, it is fire^
and good, but if greenish or yellowish, it is stale.
In 1^ hind quarter, look under the kidney.; if
not tainted there, it is fresh and good. Fo^ a
lamb's head, observe the same rules as for a veal's
head. A> r
r Pork. — Observe the skin; if stale, it will b^
sweaty and clammy, but if cool, dry, and firm^ it
isHew and good ; if young, the skin will be tMn,
and the lean will be mixed with streaks of fat in
it; if otherwise, it is old. '■::'-^::::^1}^^^.j-1i.i:z:^j^::' . .
To choose Venison. — Try the haunch or shoul*"^
der under the bone; and observe, if it be soft,
skbby, sticky, slimy, and of a greenish cast, itis
stale ; otherwise, it is fresh and good : lode at tha
hoo£i, and if ihey be wide in the clefb, it is oJd»
if close, it is young. ", **. H^
Seasmjbr Venimm.'^Tii%h^^^ i
in May, ^d is in season till AK-Hallow-day. ]
The doe is In Teason from JMKehaelmas till ikfi
&id t)f the ytear, though it b flfiken made use of
&1. the end of January.
I
»^
/'
MAHKE-flNO.
r
/ I .'OUI'TRY IK 8EA80If.
•ome ch.cke.,8, Wes, aU «orts of wild fowl, tame
raobitg, and tame pigeon*.
i!fe*rttary.^TurKey8, and pullets with. em.
«iport^ fowH «nall chickens, hares, all sort, of
wild fowl, whi«h u, this month begin to dedine ;
tameandwild pigeons, tame rabbits, growngeese,.
young ducklinfes, turkey poults.
i.''f!!!i^r"'T^""'°"'"'**^ea«f'eprecedinir;
but wild rowlg are out of seasoii. ^
n!„^'^~^"*'''.r""»''P""«f«»''>». chickens,
paeons, yo«,.g wild rabbjts, leverets, young
geese, and turkey poults." -. j- u"g
Af«y a,^June.~The same as the preceding.
_^andAuffm.~Tbe same, with the addition
moS. ?•'««?»*' young wild ducks, called
^jv^,OcMefNi„^ andfieem.
6«r.-In thesfe months, .11 sorts of fowb, hoth
Wrid and tame, are in season; and the thr«
last IS the high season for aU sorts of wiM fowls
•no game.
^Ihchoose PouUry—U » cMon, and yimnir
!«« 8pms wiU .be short and dumpy, hJIS
««oo^^and a &t vein on the side rfhisLX
ttewmb pale, with a thick breast and rompj tf
«? 3irf ,' «« J«« a «l<we vent, but if oW killed.
It will be loose and open.
I ^ * ^jt 3 •■ *■
'■'•.'••■'• ■» ' ■ ' '
MARKETING. 7
Cock or Hen Turkey^ and Turkey PoulU. -^If
the cock be young, his legs are black and smooth,
and his spurs short ;' if stale, his eyes are supk in
his head, and the feet dry; if new, the eyes are
lively, and the feet limber ; observe the same by
the hen, and if with egg, she has a soft open
vent, if not, a hard, close vent : turkey poults are
known the same way, , and their age cannot
deceive you.
Cock, Hen, PuUet, ffc. — If young, his spurs
are short fuad dubbed; but you must take care
that the poulterer do not deceive you in paring
and scraping them ; if old, he has an open vent ;
if new killed, a close and hard vent ; and the same
observations for a hen.
Tame or Wild Geese, ■ — If thtf bill be yellowish
and but few hairs, she is youing; but if fuU of
hairs, and the bill aiid feet red, she is old ; if new
killed, limber footed ; if stale, cby footed; and
die same of a wild goose. > ,
WUdand Tame Ducks,— l^e duck, when &t,
is hard and thick on tlie breast ; but if not, sharp
oki the breast; if new killed, limber footed; if
stale, dry footed. A true wild duck has a reddish
foot, and smalle;r than the taine duck.
Pheasant Cock and Hen. — T|ie cock, when
youAg, has short dubbed spurs, when old, sharp
small spurs; if new killed^ a fast vent; if ol^ a
loose open one. The hen, if young, has suM^th.
^ MARKETING.
•talene«, tlie «uiie « for the cock. A true
|W||an inU not d.oot the c«d«, if he can iS;
»• t«rte fowb in the barnyard.
irtli^'1«r'/*r'^' ''^»^— if »ew, they
*UI be .tiff and white in the v«nt; if &t, thZ
We.h.«lv.n^ athefeetlimber;Tf.S
d^^feet and hmber, and, if touched, they wS
^eath Coek and Hm.~l{ you„g, they hare
«ooth leg. and bills ; if old, rough f for ne«S
or .talonew, they are known m fboVe
Wuwh shewagje; for. if young, the biUi.bL«£
» stole, a greenish and open vent
k £*^''t*"f ^T'^— ^* woodcock, if fet,
fcthick and h^ to handle; if new killed, Kmber
t^'/'^f'J^-danddry. Forasn^.^
l«Mr new kiUed, ob«.rre the same rules.
V /V«>M,-Ifold, they have red legs; if y«m„.
khck legj^ «,d down nrixed among §,e* feSf'
obwrve the same rules for newnew. *^*'»*
_&•«»««/ <^ay^i%««..-Observe the same
_j^«i X««r^ or Babbits.^ A ha«, if new
Wled, B whitwh and stiff, if stale, the body
^% f f^'*- -r ,^-1 I- f *ih *^^* " wV-;^* * J, •-'yflff t^^'
\
MARKETING. •
blackish and limber ; if the deft in her lipe
spread very much, she is old ; if the contrary,
she is^oiing. A rabbit ; observe the same rules
in newness or staleness.
VIIH IN SEASON.
Candlemas Quarter. — Lobsters, crabs, river
craw-iish, mackerel, bream, barbel, roach, and
shad; lamprey or lamper eels, dace, bleak, and
pmwns.
Midsummer Quarter. — Turbots and trouts,
soles and grigs, salmon, land and sea sturgeon,
lobsters and crabs. yy;y.
Michaelmas Quarter. — God an<l haddocks,
ling, tusk, and mullets, gray itMSaver, herrings,
sprats^ soles and flounders, plaice, dabe, eels,
skate andthqmback, oysters and wsallops, salmon,
sea perch and carp, pike, perch^ and sea tench.
In this qmoiter are fine smelts, , a nice fish fried
for garnishing ; their smell re^mbles a green
cucumber.
Christmas Qtiarter.— Dory, brile, gndgeo%
smelts, perch, anchovy, rook scallops vand wilkt,
cockles, mussels, and barbet, oysters, &c. > :
•••■■!■
HOW TO CUO
FISH.
V Saima, Pike, TmO, G»y, Jbic*, Barh^
Ckub^M^ WhiHufk-SmeUsy and CAoA—AU
these arer known to be fresh or stale by the
oolour of their gills ; their easiness or hardne^
, ^ "i A Idfi,
■"-■f-'-r"
10
mahIketino.
*l't
%
ig of dieir
to open; the standW out or
eyes, &c.
nJ,^'^A~l'fTu^^ '*' *"«>""*" and plump-
n«». and, ,f .u belly be of a cream colour. U
of a bluwh white, it wiU not eat so well. ^
Cod and Codlinfft. -Choote them by the
rf the fle«h when it is cut : a codling by it. .tiff.
■ . .''^"^•r^*"" '^"ed Mn«r. choow that which ia
tWk^t m the poll, and the fi.h of the highe.1
»«te««rf TTiombacA—These are cho.en by
BnT^Z^'^J^."^^'^ ^y *>•"' thickneM
cream cHour, they are the be.t.
^Sturffem.^U it cut clean, without crumblimr.
tod the vein, and gristle be of ablue colour, Z
Jhe^h of a pure white, you may conclude it to
^«A liim>y and Mackerel.~I( their mlb
foht" r^^'r'*' if Ae eye« stand fuU, andC
fah be .tiff, tten they are fred. 5 but if the evS
Oi^ bright colour, they are stale.
^'Obaers.-Cboo^ these by their weight, for
■"t?^^»'-^ '^"'^^
MARKEtlNO.
11
the heaviest are the beit, If no water be In them j
if new, the tail pulli smart like a spring. A mala
lobster is known by the iiarrowness of the back
part of the tail, but the hen is broader at tha
back of the tail ; the male crab is known by the
same rule* -—-^
Praumsy ShrimpSy and Crab ^A.— The two
first, if stale, are limber, and cast a kind of slimy
smell, and their colour faded ; the latter are Unk^
ber in their claws and joints ; the male crab is
known by the narrowness of the flap that covers
the tail ; the female is much broader ; they are
chosen by their weight.
Plaice and Flounders. — If they be stiff, and
their eyes not sunk, or look dull, they are fresh;
the contiary when stale. The best kind of plaice
look bluish on the belly.
Pickled Salnum.—U the fish feel oily, and the
scales be stiff and shining, and it come off the
bone in flakes, without crumbling) then it is new
and good. ,
Pickled and Red Herrings, — To try them,
open the back to the bone, and if the flesh be.
white and oily, and the bone of a bright red, then
conclude them to be good; if red herrings carry
a good gloss, of a golden colour, smell well, and.
part from the bone, they are good.
•-V
V .,
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MARKETINa
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WWm AKD "^■"•■=«' worn THBOU^lglSHJ
5pprnrW^;r*','^°''*:i' French. iu-jS
J.^.^ ««rf JMa«*.^Much the «me a. in
jlprii.~Yon have now in the Icitchcn .pirilcn.
•Mge, and cauhflowen, turnip tops, a«DarainM.
younK^diahe^ Dutch brown lettu^ JTa*^,^
"prouta and early gooseberries, for tart^j^me
ook,Jed. , May duke cherrie. „„ walls, J^^
grf^ffortart^ and green g««,berrie.,.^m"
^^^^^e of U^ye^r, with young
•mon.. c^roto «„1 pa„„Up., pu«hSf h^.
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MARKETINa
W
burnet, Dutch and com li^M^, mom endive
cucurohcre, and all aorta of pot-herbs* ^ ^
Green gooflel)€rne8, atrawbcrrieir aiid fotne
raspberries, currants, cherries, apples, apricots,
grapes, and melons, f
Juiy, — Much the same as in June, with waU
nuts in high season, and sampldre for pickling,
with some russet apples yet remaiiiii^ of last
year. - ■•l,,"- ■
August — Cublmge, cauliflowers, artichokes,
cabbage lettuce, beets, carrots, p<»tatoes, turnips,
beans and pease, kidney beans, and all sorts of
kitchen herbs, radishes, horse-radith, cucumbers,
onions, garlic meloils, and some f ucumbers for
pickling. ^
Gooseberries, raspberries, cfinrai^ grapes and
figs, apples, pears, peaches, nectvines, some
plums and grapes.
September, — Much the same as in Aiig^ust,
with .peaches, pears, apples, plums, walnuts^
filberts, quinces, melons, and cucmnbers, for
^pickling and preserving.
^ October. — Some cauliflowers, articholces, pease,
beans, cucusftbers^ and melons, with July sown
kidney beans, turnips, carrots, parsnips, potatoes,
beets, onions, garlic, eschalots, chardonel cresses,
cherville, mustard, radishes, spinage, lettupe, bur-
net, celery, endive, late peaches, and magnum
plums, with small plums for tarts ; grapes, filberts,
B
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MARKETING.
14
walnntSy jdamaons, and great variety of apples
and pears.
November, — Much the same as in October,
,with late cucumbers or gherkins, for pickling,
with hazelnuts and walnuts, and variety of
applies and pears.
JDecemher.rr^ CablSgefi^ and savoys, spini^e ;
roots much the same as in last month, with plenty
of apples and winter pears lor preserving.
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CHAPTER II.
OF SOUPS.
■S*--
BROWN SOUP.
/^
1^ Cut down a large hough of beef; ruh a little
marrow on the bottom of the soup-pot, put in some
of the fleshy pieces of the meat, and a few slices
of ham ; let them get a brown, turn themj and
when both sides have been browned, add a kettle
of boiling Water ; stew for half an hour, then add
the remainder of the meat, aoid fiU upi the pot
with warm water; when it comes to the boil,
take off the <«cum carefully, and put in an ounce
of whQle black and a few corns of Jamaica
pepper; let it boil slowly for about two hours,
then add six or eight onions with their skin%
or a stock or two of celery, and a little^ thyme ;
let it boil for about six hours, taking euro
that it keep constantly, but gently boiling ;
strain it through a hair scarce into an earthen
deep plate. When to be finished, take off
any scu,m that may be on the top, and turp
*''.
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16
SOUPS.
#the soup into a large stewpan or soup-pot,
keeping back the sediment ; boil till it look fine
and clear.
I Note, — Observe that your meat for soup be
always new killed.
SOUP SANT^>^ ^
Prepare the soup as in the ab^vts receipt ; have
some celery cut down, some carrots cut into straws,
a few of ^e small heac(s 0^ cauliflower, and a
dozen of small onions; stew in water till tender,
and add to the soup, /
60UP CRESSY.
Prepare the soup frA any kind of meat you
diogse ; then cut down about two dozens of
large carrots, two or three turnips^ aa many
large onions, a stock 6i celery, and a piece of
tJiym^; put all these ingredients into a pan, with
about a gallon of water ; let them boil till the
water be almost reduced^ then, with a wooden
ladle, work them through a hair scarce ; mix it
up with the Boiip, put it on the fire, and let it
boil lall it is fine and thick. Observe to put the
spices in when yon stew.the meat for soup, and
a little Cayenne pepper ; add a pint (mutchkiny
of good sweet cream, a little bdTbre it comes off
the fire. Serve it up hot
u'Sii.A.v,-^- ; ,,.J_S. *fa.
n
SOUPS.
17
MOCK TURTLE SOUP. /
Make the 's6up of beef, with a little veal and
bacon ham amongst it, then have the veaPs head
cleaned and parboiled, cut it dowb into hand-
some square pieces, have the soup ready strained ^
and skimmed, put it into a clean pan, then pjiit
in the meat, break three table-spoonfuls of fl(
in a little soup, and set it on the fire or carrou'^
plate. I|i the mean time, make some forcemeat
balls thus : Parboil a piece of veal, cut it down,
and beat it in a mortar ; add to it a small onion,
a piece of suet, a little parsley, a little thyme,
pepper, and salt, and a few crumbs of bread;
pound all these ingredients in the mortar till
they are fine and smooth, drop in an egg, work
them together, and roll them into little balls,
about the size of the yolk of an egg; fry them
of a light brown ; have ready six hard boiled
eggs; take the yolks and break them down in a
clean mortar, with a little Cayenne pepper and
salt, and the-yolk of a ra^w egg; roll them into
little balls about ike size of a nutoieg. When
the soup is near ready, put in the forcemeat balls
and egg balls^ and hsdf a pint (half a mutchkin) of
white wine, and a ll^ttW" Cayenne pepper, then
diin it. Observe, when you prepare any kind of
thick soug, put in the spices wK^n the meat is
■raw.'',: • ■-'■■^^ \ >■;'■■. ■ ■'■•..•-""
, St
' 1,
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SOUPS.
' V HARE SOUP.
Skin the hare, but observe, in so doing, to
have a veiftel under it, to save all the blood that
comes f^jh it ; cut the hare down in pieces, have
a well tinned^ pot ready, put a piece^of butter in
the bottom of\it, then lay in the meat with two
whole , onions, \ and an ounce of whole bkck
peppet^ed in^piece of rag,' with a few sweet
herbs f put it on k very slow fire or carir<pn plate,
cover it dose, let ^ stew for half an Koiur, then
hay0 tt kettle of bViliug water ready, add the
water to it, stir it iound two or three times*
Observe, before you put in the water, to strain
the blo(Ml through a searce, add that to it, and
stir it all well together. \You must observe to
put a little beef in with t^e hare, or a littie
broVn soup, if you have it. \^ome people like a
little celejy ; dish the soup witl^ the head and all
piiiicipal pieces.
>* .-
ANOTHER WAY.
Skin the hare, save all the blood, Wt it bn
in the former receipt ; when it i<^^fl^ed till the
meat is tender, take out all the i]^t, cl
from the bones, pound it in a mortar, next
it up with the soup, put it through a searci^
it in a clean pan, with some brown soup amim^i
it, let it boil for a few itainutes. Dish fis in Qmp
form er receipt. . ' ^■'
s-
f:*'%f^'S^-iSsr■J^^^*^i!w'Xl^Sfm^ff^'^l^r*'^^l^^ Tis X jtJIv
SOUPS.
ro
«
»■■■
ox HEAD 80UP* V
Take an ox head, split it, and blanch it in
water to take the blood out of it; boil it till it will
come off the bones ; cut it down in square pieces f
take soup of any kind yoi^ may have ready ; put
it on, adding a sufficient pert of the head to it;
mince down two large onions; put a piece of
butter in a stewpan ; when the butter froths, put
the onions m, and fry them till quite done ; dust
in a hauanil of flour, and keep stirring them for a
few minutes ; then add it to ^e soup, stirring it
well together : season i(|ith white pepper and salt,
and pounded mace or grate of nutmeg : let all
boil till rich and good: you may add forcemeat
and egg balls if you chooser
TEASE sovvi
\
Take a pound and a half of split pease, put
them on the fire with a gallon of water, you may
put in any kind of meat you choose, an onion or
two, a bit of bacon ham, a little black and white
pepper, apiece of dried mint, asprig'of thyme,
uid a little asdt; when the pease are quite dis^
' red, takft out the meat, strain the soup, and
fee them through ahair scarce ; return it' back
1p[&»aclean pan, boil it for half an ho^ then
M; down a little toasted bread, throw that into
the tureen, and pour the soup over it.
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SOUPS.
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^ < ANOTHER WAY,
Take a pound and a half of pease, tie them
into a cloth, have ready some soup, boil the pease
till tender, turn them out, mix them with the
soup, strain them as in the fomer receipt, boil it
% a little, dish it up hot; season as in the
former receipt
*' i ■ ^ . * ' " ■ ■
VEAL SOUP.
Take a knucklteVof veal, cut off the fleshy
pieces, put on the Veal with a very little water ;
add a little boiling water from time to time,
mince down a little parsley, a few young onions,
agnail spr?g of thyme, add them to the sqnp,
throw in a little whole white pepper ; di^h it, and
'serve it iip hot.
- ' . ■■ ' , , . - "...
PIOEONSOUP.
rtake six pigeons, cut them down in quarters,
riib them over with flour, fry them of a fine light
broi^, lave ready some good l)rown soup, put
them all intoaxjleanpan, stew them till tender^
season with white pepper and mflce, then dish it
CHESTNUT SOUP*
^Prepare the soup as for brown soup ; boil the
chfestnuts till tender ; skin them, and throw them
into cold water as you skin Oiem, or they wiU
■^
80UPS.
3t
turn black ; cut them down in quarters, add4liem
to the soup, and give it a boiL
• ALMOND SOUP.
Blancl^ a pound of abnonds, dry them well,
beat them in a mortar, with a little sweet cream,
till they are fine and smooth, then have ready
some good veal soup, and a boiled fowl ; take
all the whit« meat of the fowl, pound it in a
^mortar, then mix up thfe soup ^th the meat and
ahnoiids^ two large slices of bread rubbed down,
or a quarter of a pound of gpround rice ; mix all
well together, boil it for a little, have ready MX
hard boiled eggs, pounded in the mortar, with^a
little x:old cream, till they are smooth, and mix
them up with the remainder of the cream ; strain
the soup through a fine scarce or stamiiie doth,
return it into the pan, and let it come to the
boil ; season with a littlo salt an4 beaten mace.
Just as you are going W dish, add the eggs and
cream, but do not let it boil after they go to it
BUMP SOUP. ,
1^ a good new lolled hough of b^ cut
<^ all the fleshy pieces, one pound of lean ham^
. two pounds of veal, put these into a large st0W«
|pan, set it on a sbw fire, let it take a catchy '
fbut not to Jmrn.; in the jn^arMme, take^ the
ifemainder of the houglj,^ put it into a large soup
pot, fill it up with wateri and, beifbre it conies
> ' 'I
^ ,/ ,
m SOUPS.
to the boil, add the meat in the stewpan to it.
AVhen it boils, take the scum ofF, then add six
onions with the skins on, one ounce of whole
black pepper, a &got of thyme, a little winter
MVory ; let all stew till the soup is rich and good ;
thiin have two ox rumps, cut them into pieces
about two inches long, and fry them ih. butter
till they are of a nice brown. TKen strain and
scum the soup, return it into a clean goblet, and
let it boil till it is rich and fined. Swell a quarter
of a pound of rice in water, drain it, and add it
to the soup, witih the rumps; let all boil together
for ten minutes. Season to your taste with white
pepper, Cayenne, and salt; dish with the rumps
in it. Observe, the rumps must be stewed till
tender, with a handful of onidns, before you fry
them. *
/■•,..; . ■■■ ■ -^ -
TO MAKE HOTCH-POTCH.
Tdke the neck (back ribs) of mutton or lamb,
not too frit, cut it into steaksj put them on with
half a gallon (pint Scotch) of water; have ready,
cut down, some carrot and turnip, a stock or two
df cebiy, some young onions and parsley, then
htsvh a quart (<^q)in) of pease ; when the pan
boils, skmi off idl ihai rises, put in the roots,
and let all gently boil toglB^er dll th^ soup h
rffih, and, half an hour before ^tt dish^ add a
pint (mutchldn) of young pease to it; salt to
yonr t as te ; d i sh it up . — — , — '' ';'.
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J
SOUPS.
' -A ' '
FRIAR*8''CHICICEN.
Take a knuckle of veal, stew it witli a little
white pepper whole, and a bunch of Uiyine;
extract all the soup you can get from it; cut
down;two young fowls in «mall pieces, skin them, ^
mb them over with the yolk of an egg, dip them
in crumbs of btead, and fry them of a nice light
brown; strain flie soup, pour all the biitter out
of the pan that the chicken was fried in, and
add the soup to £he fowls; let it stew till th^
meat is tender ; beat up five eggs mth a little
parsley, white pepper, and salt : just as you are
going to dish, pour a little of the boiling soup
into the eggs, return it into the pan, and scnre
it up. *
ILE SOUP.
ready, take tw#
idful of parsley
itity of chives eat
GARDltN, OR VEGKT
Have somd good brown SOI
or three stocks of lettuce, a
mineed small, a snudl ^^ .
down, a few 3roung carrots cut into small piecefi
a few young pease ; put all these into a pan*
with a little piece of butter, i^nd let them stew
for a quarter of an hour, then liavc the soup
r^y scummed and strained, dfain aU the butter
frmn the rooti^ and add them to the soup ; then
dish it np. ^ ^^ ^
it .
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24
SOUPS.
/■
TO MAKE TERMICELLI SOUP.
Take a large leg, (hough,) or two small ones,
of new killed beef, cut it indmeces ; take a little
4>f the marrow and rub the l^tom of the pot, set
it on the fire or carron pla|e, lay in the fleshy
pieces of the meat, let it take' a good brown on
both sides, then lay in the bony pieces, with a
knuckle o£«yeal if you have it, and a sipall piece
of bacon ham ; le^ihem stew for a quartel of an
hour, close oovei»^ .without any water; have
boiling water' ready, throw in a handful of whole
black pepper, a stock of celery^' an onion or two,
a sprig of thyme, and Coirrot; fill up the pot
with the boiling water, and let it boil gently for
six hours^ but do not stir it. If the soup be put
on at night, it will boil down in two hours the
next morning ; by this time the so^ will be of
a good strength and colonr ; take it off, and strain
as much through a scarce as will make a tureen-
fill, then, wiSk boiling watCT, fill up the pot
again, set it on the fire, and let it bdl quickly
for two hours, till it be reduced to another tureen-
ful; strain it off, take the first drawn soup^ skim
off all the fat, put it in a clean pan, keeping back
the sediment at tlie bottom, put it on the fire, let
it boil for an hour to fine ; boil # quarter of a
pound of vermicelli till %nder, strain it, add it
to the soiip, let, it boil a quarter of an hour, and
npi
\ 5
SOUPS.
85
TO MAKE A FINE PEASE SOUP.
Take the second drawing of the preceding
soup, take a pound of split pease, sift and wash
thetn, tie them in a cloth, giving them room to
swell, put them in a pan of cold water after they
come to the boil ; Ut them boil an hour and they
will be enough ; observe to put a common plate
in the pan, to keep the cloth from the bottom :
in the mean time, have the soup boiling ; turn
out the pease into a large bowl, bruise them
well, and break them with a ladlefiii of soup,
adding a ladleful at different times, till you have
mixed them and the soup together ; return the^
whole into the pan ; have a large carrot or two
firated down, an onion minced smaU, a handM
ll spinage, pare and oUce down Jo potetoe.s
put them in, and a small piece of bacon ham if
you have it; let it all boU together for half an
hour. Season with pepper and salt to your taste^
then strain it through a hair scarce, working the
pulp of the pease through with a wooden spoon,
then return it to the pan, bring it to the boil,
and dish it up. You may, if you like the flavour,
tub in a little dried mint. By l£is mediod, you
make two soups from one preparation ; you may
make any kind of thick soup from the second
drawing, such as hotch-^otch, soup dressy, or any
kind tiiat does not require to be clear, and it is
^oodi — ^^- — ■ . . —
&
./■■■■
f - ' "V'^*
t4^
80UP8.
" TO MAKE LOB8TEB SOUP.
Take three good lobsters and boil them ; when
cold, pick all £e meat from the tail and chm,
lay it upon a clean plate, then take the red roe,
and all the meat that is in the body, pound it
Ttry fine in a mortar; have ready some good
•Ottp made from any kind of meat you choose,
mbce down two or three large onions very small,
fry them with 4 Uttle fresh butter till they look
of a fine brown ; then dust in a handful of fldur,
and mix in all tha red meat that you have pounded,
pour in the soup, let it boil for half an hour, and
•Irain it through a fine scarce ; return it into a
clean saucepan, then cut down the solid meat
M the clawi and tail into handsome pieces, add
thai to it Season with a little white and Cayenne
pepper, and salt, and two glasses of sherry or
l^eiia wine ; serve it up hot ^
■ ■'".'-' ,f '
"■,»■■,■" . • . ■ ■ ■ , ^ ■ ■' ■■."■■■
OYSTER 80UP.
Make up the soup as you did for the lobster;
then scald two hundred oysters, strain and save
W a little of the liquor, take all the beards o% lunra
two or three small d^ewers, and stick on 9s many,
of llie oysters as ihey will hold; have a pan oif
bcnling dripping ready; take eadi skewerfu) of
•yiters and dip them into the yolk of an egg,
^en dust them over with flour, fry them qui^y,
and lay them ou a searce to drain. In thasame^
^X
•k
80UP8.
manner do the remainder ; hare tbe aoup ready
tor diahing ; flip tbe oyaten off the akewors into
the tureen, and poor the soup OTer them. Obaenre
to put the oyster liquor to tht soup whUo yo«-
are frying the oyatert* V
ANOTHER WAY.
Tiike a good knuckle of real, and makek good
stock from it, cut down a fbw slipes of ham and
raw veal, slice four large onions, half an ounce
of whole white pepper, a quarter of an oiiiice of
put these into a stewpan, and fry them
mace,
about half an hour, add them to the soup, let all
boil together till it is rich land good ; pat m good
jr'
piece of batter into a
frot^, dust in a handful
wooden spoon, work it
^itrain and scam the soup,
again strain it into a clean
like a rich cream, stirring
hundred and a half of oysters
a little of the oyster liqoory
cream) add them to the soi
- . ♦- "■.. ' ' ..,'■■■
vfl
»«,«l
1/
■, when ygaseeit
flour, and, widi 11
it is smooth, then
all togethoTi aai
>blet, boil tiU it ^^-,.
the time; hi,Te a
ilde<liuidbearded| ^^
id a teBHsnpfiil of
; dish, and 8er?|i
■I.
.•■»■- ;.- - -,
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I A RICH BICE 80UP.
i-\''f
. \ f i». .
Have a good gnify or brown soup ready, well
eeasoned; take a^^iarter of • P(f^^ o£ whole
lim;yimitt^tye\i^md boil it inJ|t«rtUl tender;
atrahi it, andfletlit Wore tba W to dry ; iia?B
^«
w
SB
SOUPS.
MX hard boiled eggs, take the yolks, bruise them
in a bo^tfM smooth, break them with a litUe of
the soup till they become like a cream; mince
down two large onions small, and fry them in a
little butter till they are disMved, then put in
the rice, and give it a nice fry in the same pan,
to take the watery taste off ; put it on the back df
a searce for a little before the fire ; add it to t>ie
soupi and let it boil for a quarter of an hour ; arid
just before you dish, add the eggs to it, and stir it
up well, but do not let it boil, or it will curdle.
GREEN PEASE SOUP.
Take a quart (chopin) of pease, not too young,
two stocks of lettuce, some young oi^ons, and a
qnig of thyme; put these in a stewpan with a
piece of butter ; afier cuttmg down the lettuce
wad onions, and a little jwrsley minced, fry them
, on a slow fire for half an hour ; have some soup
' ready made from any kind of meat, put the soup
to the pease^and let tiiem boil till the whole are
well dissoFved, then pass them through a hair
'searce, and return it to the pan again ; next have
ready a pint (mutchkin) of nice young pease,
put them in, season with pepper and>«lt to your
taste, and when the peMe are done, dish it np.
ITALIAN #«
Prepare 80ji»' good real soup, flavoured with
' a piece of biSham, two or three onions, whole
.M|i|IMIIBli.ll.Wi)l'.<j
■;*•
SOUPS. W
white pepper, and a little mace; boil till it is
rich and good ; put half a pound of butter (Eng-
lish) into a stewpan; when it froths, dust in a
handful of flour, stir it weH, then add the soUp to
it Strain into a clean goblet, bring it to the
boil, stirring all the time ; have ready six hard
boiled yolks of eggs, bruise^ them in a bowl, wi^
a little creamor milk ; mi|f with the eggs achopin
(quart) of good cream ; add half a pound of Italian
paste to the soup^ and let it boil for a little, then
strain the eggs and cream, and add to the soup;
bring it to the boil, and serve it up*
WHITE SOUP. '
Have ready some veal soup, well seasoned
with white pepper, mace, an onion or two, aiid
a Utde thyme. When the soup is strained, miit
two oiuipes of arrowroot with a little cold milk ^
add to it a quart (chopin) of J)oilii^ milk ; strain
it in a well tinned pan ; $et it on the fire, and
bring it to the boil, stirring all the time ; add the
soup to itj boil all together, constantly stirring it,
for an homr ; put in an onion stuck with doves,
andletit boil in it; take out the onion, strain the
soup into a clean pan; add ;a quart (diopin) of
good sweet cream. Do not let it boil after the
cream is added. Serve it up ; a tea-cupfiil of rice
may be added, if liked*
4'
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/-I
1- ».
ao
SOUPS.
WHITE BO UP ANOTHER WAY.
; Take a well tinned pan, melt a quarter of a
pound of butter, slice six large onions, two tur-
nips, two carrots, the hearts of six lettuce, a stock
or two of celery, and a little parsley. Shut the
pan close, and let it stew over a slow fire for an
hour, taking care it does not catch. If the roots
appear to get dry, add a little soup tiU they are
well done. Have some veal soup ready, and fill
up the pan. Rub or grate down a pound of stale
bread; add it to the soup, let all boil another
hour; pass it through a hair scarce, working it
through with a wooden sp6on, till yOu have as
niudi of the substance of the roots through as you
ff^- -r can. Eetum it to a clean pan, bring it to the
boil^ bruise six or eight hard boiled yoUks of eggs,
n^ them in a pint (mutchkin) (^ critoi) and
just before you ^sh, add it to the soup, with a
litde aalt and mace to your taste.
•^ WHIT£ 80UP ANOTHER WAY.
" Take two pounds of kui veal, half a pound of
.bacon hana^ luift, two pounds of lean beef. Cut
them alLdowa^ ky the ham at the bottom ; then
the Teal and beef, with an old fowl cut in quar^
% tJBfS ; haitf an ounce of whole white pepper, three
large omions, a carrot, a turnip, two or three heads
• of endive, and a little salt Put as much water
to it as will be suflScient for a tureen; let it boil
>/
""V-:; :
SOUPS.
ai
slowly four hours or more, adding foiling water
as it reduj^s. After two hours' steindng, take
out the ham^somp of the veid) and the fowl:
pound the meat of the fowV veal, and ham in w
mortar to a paste; strain and skim the soup, and
mix the pounded meat in it; 1 fry half a pound of
the crumbs of a stale loaf, with a little butter^ 1^
it be of a pale brown, in a clean stewpan.
Drain it, and add it to the soup, with two ounces
of sweet, and a dozen of bitter almonds, pounded
and mixed with a little cold milk« Let all b<nl
for half an hour : havel^eady the yolks often hard
boilea eggs, bruise them in a bowl, and mix them
in a pint and half (mutchkin and half) of goqd
thick sweet cream; strain the soup/ and return it
to the pan; bring it to the boil^ add a tea-cupful
of rice previously swelled in water, undjtistbe**^
[ ^ fore you dish, add the cream and eggs ; bo^ do BOt
let it boil after, else it will curdle. " ■': V^ -^ii^si
JVofe.^-This is a very rich soup, and is ciiil^
used for ceremonious company^
When you have white soup to make, stew iei
knuckle of YfsaJL the night beforje^ wiik white
pepper, a blade Or two of mace, ap onion, and a
Stock of celery, with as much water lus will answer
for a tureen : let it stew till li^ BSjA good ; strain
it through a hair selurce. This stodc will answer
for any white soup, or white fricassee^
« 4^ ■
•^
i'v^^^^^il^,l^i^^^!^f^^'^£u^^lb^-^^^x^i^Sir::^M^ig^^
■,1'^m^smwp^'m^^^j ^mmm '! ^* . * ^ m ^^3m^"
tfjta&J-^ ifp^r_'
\^.''
32
«OVPS.
>7 >" PARTBIDGE SOUP.
/^/ 1^ ^M^k^ good gravy soup, seasoned witli a piece
ifl^acon ham, whole onions, celery, whole pep^
fier, and salt; take two or three partridges; cut
lem in quarters, and season them with pepper
and sdlt ; put a piece of butter into a large stew-
pan, sufficient to hold a tureen of soup; stew the
partridges in it for fibout half an hour; drain the
butter from them, then add the soup to them : let
all stew togethef : dish and serve up.
..,.'■■, " • '
,■--'•' .■''■".♦"■.'"■.-.
" CURRY SOUP.' '
Take a large fowl, or two small ones, cuf them
into joints as for cuiry. Mince two large^onioas,
"fry the fowl with a little fresh butter iii a ^w-
. pan, with the minced onions. Have the soup in
readiness, and fill up the pan sufficient for a
tureen; mix two tablenspoonfuls' of curry, and
two .of flour, with a little cold f oup ; add to it the
soap wiith a tea-cupfiil of rice;^let all stew M
the fowl is tender; season with salt, white and
Cayenne pepper. Serve the fowl in th^ soup.
■ "■ , ■ " ■■' . . ■ »
AfACARONI SOUP.,
'■■'.' ■'.'■,' ■ , '-^ «
Prepare a tureen of well seasoned gravy soup,
as directed for brown soup; stew half a pound^
of pipe maccaroni in a good d^al of water, tiU
tender: straiii and cut it in lengths, about ai
V
• '
SOUPS.
inch lortg; add it to the soup; bring it to the
boil, and serve it up. ^ ^ *
■•• . - ■■ ■ ■ * ' .
MACAHONI SOUP WITH CHEESE.
Prepare a tureen of gravy soup as al^ve.
Stew half a pound of pipe macaroni in water till
tender; strain it; grate over it a quarter of a
pound of cheese,— Parmesan is the best, but if
not at hand, ^ood old Cheshire will do. Pour
the boiling soup on it; return it to the pan; let
it boil slowly for half an hour ; beat up the yolka
of six eggs, with a cupful of cream, and Just be*
fore you dish, add ittQ the soup, and serve it up^
MACAl^O^I SOUP ANOTHER WAY. ]■ •
• Take a knuckle of ved, one pound of lean
bacon ham, two pounds of beef; cut dowiil the
be^ham, and veal, and put them into a large
goblet, half an ounce of whole white pepper^ a
Uttle mace, and an onion or two; shut it qlose/
set it on ^ slow fire, and let it stew uotil it
throws out a considerable quantity of juice, theii
fill it up with boiling water; let it boil slowly
till the soup is'rich and good; tak^ half a pound
o^inacaroni, boil it in a good deal of water tiU
tender, strain it^ cut it in pieces about half an
inch long. Take two ounces pf arrowroot^
* break it with a litUe cold^nulk, a?, you would
starch; strain and scum the soup, and add to It
^ L^cl'^ ^ . ^-
'\
' I '
■ k ■
\
*u
SOUPS.
IV
Uli
K
the arrowroot ; strain the whole into a large
dean goblet ; bruise the yolks of .six hard eggs
in a bowl, with a little cold cream, then add a
-mutchkin. of good eream to it, and two ounces
of g^ted Parmesan cheese ; add the macaroni
cream7-&c. to the, soup, bring to boil, and senre
•up. : ' ":...■::.-■'- ■/..■■•:■ -^ ..^ . -...::,;.
. ■ •• ■ ■ ■ < .' ■
' GIBLETSOUP.
Clean and scald two. sets of goose giblets : yott
may" add some duck'si^giblets, if you have them.
Cut them in proper pieces, and the gizzards into
^four quarters ; set them on a slow fire, with two
or three pounds of lean beef, and a small piece
of bacon ham : let it get a catch. Have boiling
water ready ^ add tl^e watei/to it by degrees, till
vou tMnk there "WiU be a tureenfuL Shut ijie
pa^ dose, and let it steW for three hours, adding
' a little more water, if it Jboil down : when you
Ithink the giblets are tender^ take tliem out, nunce
an onion very small, flo^ the giblets, roll them
In the onion, and fry them' with a littlie butter in
(a stewpan of a nice brown : drain the h.t from
;fthem, take the, beef and hani out of i^e soup,
tkim off the lat, add to it die giblets, with a little
, minced parsley, and a snmll quan^ty of thyme
yery smidl n^inced. Season with sadt, white and
Cayenne pepper to taste. Senre it up witibi the
giblets in the tureen. :^,
SOUPS.
ai
\i
: This Is prepared in the same way b$ the itbore>
only you may take pieces of any kind of fresh:
meat, or roast beef bones wHJ help it; add a
small quantity of pearl barlifey or rice, aii onionr
minced small, and a little parsleV. ^ i^^^
/ LEEK S0U3^
(MOaECOMKONLY CALLED COCI^-A-LEEKy,)
Truss an old fowl as for boiling ; put it into a
well tinned pot, with a piece of lean beef ; but if
you have gpravy soup vtk the house to strengthen
it, you necjd not add the bee£ Stew tiU nearly
tender;, prepare two dozen of leeks i cut down
the white part with a little of the green, about
an inch in length : add them to the soup : a fittle
spinach and parsley is an improvement. Let
all stew until the soup be rick and good. Season
with white pepper and salt Some people like
half a pound of Ff c^di prunes stewed in it; in
this you must study taste.' Serve it up with the
fowl in the tureen. V
'li
Put a quarter of a pound of butter in a stew*
pan Tcut in slices two or three large onions, two
turnips^ a carrot, a stock or tw6 of celery, a little
parsley and thyme. Stew nirtil jhe r oots are
^^^ as much of
Hender; tMey will throw out
their own
ti^aiSlii
m
S6
aoups.
S^-f.
juice along with the butter as wiU stew themn; .
then fill up the pan with fish broth, if you have
it, if not, with water ; the water must be boiltng :
let it boil an hour and a half, afterwards pass it
through a hair searce, atd with a wooden spoon
wprk the roqts as miiph as you can^ through.
Return it to a qjean pan ; if there be any scuiliy
take'itoffl Mince two stocks of endive very
^mall, a little spinach, and a small quantity of
parsley; add a teacupful of cream, season with
white pepper, salt, and a little mace°; but do not
let it boil after the cream is put to it. Serve it
- '^^C' '
,y^.^ ^ MULMBG^TAWNY SOUP.
4 Take a knuckle of veal, a dice or two of bacon
iuun, a little whole white p^ppiBr^ a few sliced
onions, and a Hitle mac6 ; put it in a large gob*
let, and let it stew for half an hour; fill up th^
goblet with boiling water ; let it boil, stirring it
two or three times, till the soup is rich and good.
Then put a piece of butter into a st^wpan ; when
it froths, dust in a handful, of flour, stir it till it is
smooth, then add the soup to it: let it <!ome to
the boil^ and strain it into a clean goblet. Mix
( up three large spoonfuls of curry jiowder, with a
tittle creimr Starain it into the so^pi ; let all boil
together till it is smooth and rich. Havea y4M^^
Ibwlf or two small chickens ; skin »nd cnt thepi
in small pieces ; min^e three cmion^i and ^ theni
#. > «
■' "If
y •>
S0UP8.
t7
and the chickens ih a little butter : drain the
butter from the chickens, and add them to the
soup t let ail boil together. Send rice in a sepa- :
rate dish.,
TimKlP SOUP. . I
Slice half a dozen of )yellow turnips, two hr§6
onions, a stock or two^i^f celery, a carrot; ntew
tiiem till tender, with a quarter of a pound of
butter, in a well tinned stewpan ^add a littie boil-
ing soup to it; when the rootsarequite tender, pass
them through a hair searce ; return it to the pah,
and add as much soup to it as will fill a tureen ;
"bring it to the boil, beat up tiie yolks of six eggs
with a pint (mutchkin) of cold cream, and just as
you are goifig to dish, aM the cream andeggi.
Season as in the.former receipt, and serreH up.
>■ '.^■\" ';■'•( •^■- ONION fioup,:.r-;,*vi-:>--';-:^,|i i^i-!
Take a dozen of large ouionis sliced iMn, floor
and fry them with a qiuffterof a po^jud of buttet,
in a well tinned StewpaQ,'^grate a carroty and cilt
down a turnip small, and a stock of celery ; add
them to die cbioniB; after tlfey haye fried a
quarter of an hour, fill up. die pan witii soup
sufficient in quantity for a tureen : let att stew
togetiier till ihoihgi^ents are qi^ tender, and
wSl easily pass through a hair^ 8^ Stridii it|
imd pass all tiiroi^ tihe searce you can; >eluiB
k to tiia atewpay. Season with white pepf^»,
\
'*j
J.^tiiiLm.
^S^^^^P^^:-
m
^OUPS.
e*
«alt, and a Httle mace. Just' as you ahj going t^
^h, add a teacupful of cream. Serve it up.
Send a few small onions whole in the soup.
7LOUNDER SOUP.
Take a dpzen of middle sized flounders, clean
them nicely, boil them in as much water ad inll
£U a tureen; add a whole onion, thyme, sweet
basil, parsley, and a stick of hOrse^radiph, whole
iHiite pepper, and a little s^t; let aU boil till
dissolved. Slice down^. twopenny loaf of stalf
bread pretty thin, dip it into the yolks of eggS?
put a piece of fresh butter in a stcwpan, and fry
the bread on both sides of a pale brown $ strain
the soup, and add it to the bread, let it boil for
half an hour; in the mean time have a stewpaa
of boiling dripping; take hal( a dozen of tb^
gmallest flounders, dip them in the yolks of eggs,
and then in bread crumbs; fry them in the drip-
•|nngs till done ; lay them on the back of a settrce
.to drain ; strain the soup j fry a few sippets of
r bread, dish ^e soup ; put in the Med towaA^
ilttid sippets. Serve it up. h r n 4v ^ .
V i^bte.--You may enrich it irith* little g«^
. gnury^lf you dioose. ■ . ..';r..: ; Vi ■ j- 'K-fyj^p^
^ Hii^Boni^ gti^ doim tltffe
iiplbur turnips into diamondft and various sh^
cto ftiicy s the red parts of twi o
.,^
./5
If;
"* T' " 'v"** ^r
r"^
80UP8. «^
ink) Btript about an inoli lonn^, the hearts of tw«
or three lettuces cut small, a few young onionti
put these w|th a piece of butter on a slow fire iA
a stewpan, and let them stew till tender : drain
them from the butter, and add them to the boil*
ing soup: have ready a quart (chopin) of green
peaye^ with a little minced parsley ; add them in
th^ mean time ; take five or six mutton or laml^
chiips, flour and fry them, with an onion minced
snudl, until of a pice brown ; add them to th^
soup ; let all stew together for half an hour ; salt
.to your taste, and serve it up.^ . *;
Note,-^Yo\i may make it of veal, from the
neck (back'ribs) cut into handsome pieces, by
taking thei, same vegetables as above.
<..>/. ^X't I' 'i.?,v'
PORTABLE BOVt^^
' Take IT leg (hough) of beef, a kiiiiekle-Qf veali;
and the shank of a bacon ham ; let theiit be vmH
broken ; cut off the fleshy pvW end layikeni !«
the bottom of a well tinned poi^fint rubbiiig t(it
bottom of the pot with some of. the marrow; lei
it remain on a slow fire a quarter of an hour^ toriM
ing the- meat till it ,be bxovned da both sides i
have bpiling water ready, fill up the pot, and let
it simmeir lA nighty skimming it a littie before it
comes to the boil. The next n^muig itmiiiJ^
end take j^ all tlfe fiit ; retum it to a dean pi^
keeping back the sediment ; boil it slowly, iinlil
it be of a^glney conaistenc e , car e fully tald ng-^
• * ^
iiAf
, i^
' -w-.
~rS
,<'■
--'ml^^^p^^<
^.^
a;.
40
SOUPS.
the fiit, and scum as it me* ; §eaaon with whita
•nd Cayenne pepper and salt, to your ta8te4
There are little white saucers to be had at the
■tone warehouses, like the flats of flower-pots^
fill them better than half full, set them by until
next morning^, turn them out on clean paper^
4Uid often turn them till they are quite dry, then
liang them up in paper bags for use.
i^ote.— This soup will be found very useful;
by dissolving one of these ca^tes in water, it will
make a good basin of soup for a sick person in
a few minutes, and will equally answer for sauces
when you have no other soup by you. ^
'-' . •■■-■.^: V' ■■■■''■^\' .# • ■: .•■;■■ ■ - ■ ■■'■ -■■ •■■•.-..■-
>f to MAKE BARLEY BROTH. ,-
Take beef or mutton, any of which is mort
%M>nvenient : put the meat in cold water, and a
: tteaoupful of barley ; be careful the pot and cover
ire clean in the inside, or it will blacken the broth;
a little before it comes to the boil, s)um it well
tnd wipe the inside of the cover ; x^ut down some
^^itrrots and turnips in dices, a little parsley, a
•prig of thyme, and a few young onions ; if yon
have no young onions, you may put in a whole
imion or two, and take them ou^ before you cUsh ;
•kim the pot again and put in the roots; if the
inealis fresh, add a little salt ; let it boil till the
. toots are done, and t(ie brot|^ la nek and gobdj
iHien ready, take off the pot, cover kclotei and
iiKf
'<>
„„-^.
M
i-,^*—*.-'-^ ^ ^
^
»rf ». ii-^r
.¥.
SOUPS.
M
let it stand off the fire fifteen minutes before yoU
serve it. *
sheep's HEAD BROTH. ,\)
(to clean a sheep's head.)
After being properly singred, which is gene-
niUy done at tlie smith's shop, split it down th«
skull, take out th« brains, and rub the head all
over with them ; then lay it in warm water all
night ; next morning, scrape and wash it well*
and it will look fine and yellow. >
Thea take a large breakfast-cupfW of baiiey;
JV put it on with cold water, then gut in the head,
^ and observe, before it comes to lioil, to skim.it
well ; cut down some carrot and turnip small^ m
little parsley, and an oniqn; before you add tlui.
roots, skim it again, then put in the roots; you niay
add a bit of mutton or beef, if you choose, to enriok
the broth : boil the head ^l it is perfectly tender |
take off the pot when readyi and shut it elosf
down a quarter of an hour before you dish it;
Send the broth in a tiireen, and the head in f
dish; garnish with carrot and turnips.
ii -t '
IRISH St£W.
1W« ««-
'Take a breast or neck (back ribs) of mutton,,
eUt in pitec» of two ribs together; lay the meat
btoi^^j^^ stewpan ;>cQt dovn three la^
onions ; set thestewpan on tho fce, witha verj^
li tt le wat er I af Ui t k has 's t e w e4 * q u arter of m
t.*
.jfc- I 'gfl
A' -f'
.* y
■■^'-
f 'SifSjjl
-^f
<< *-
7 ^ \
. /
4S
soups;
boari add a little' more boiling' water, but not ^
much as to cover it ; l|^e twct or three dozen of
potatoes, pare and slice them, pour boiling water
on them ; let iihem stand in it for about a quarter
of an houir to take the water out of tBem, drain
Ihem and put them to the meat; sprinkle s6me
pepper and salt over them, let them stew clost
dovered, until the liquor is almost dried lip ; dish
aU together neatly. This is a good &mily dish)
JMU; seldom used otherwise* ' - ^
* '
e Wash axis t>lanch the head very well, put it
im with a little water in a stewpan ; if you have
rnntp by you^ add a little ; if not, put in a piece of
•ny khid of meat to enrich it; prepare somi
qinnach as fdr a/ dish ; after it is boiled and
iqueezed, break it down, and add it to the stoves
peason with a little pepper and salt^ two or tibree
fwing onions minced rery small, and a litlit
parsley ; torn some tumipg vn&in turnip turnery
parboil tbem, and add Ihem to the stove ; let ali
itew till the roots andallafe well done; take out
die meat, dish the h^ in a soup dish or tureen^
pour the stove over it, imd serve it up.
^.^iii
■/^
lA^JI^OiOlpH SKllf K,
-.m
^llikrtlbee }^^
ibr iwilinif, out tiie other two ii^^wtcn^ and
pAt diem inio a pot» with a miffident qoastity «f
ir-
"'j" *^. T^7!K^'*fJ'"
SOUFS.
4»
water, l^t them stew on a slow fire for two hours,
then put in the whole fowl, adding a litUe-boiliing
water if required ; when the whole fowl is quite
done, teke it out, and strain the soup through ^
a hair sieve, and return it into the pot, with a
handful of chopjped parsley, i iSw shred onions,
and chives, some young turnips and carrots ; if to
be had, pll^ of young pease should be. added.
Whfen these are^^ufficiently boiled, put in the
fowl that was taken out, and as soon as it has
become thoroughly wanned, serVe it up in the
soi^i ; season with salt and pepper to taste.
BALNAMOON 8KINK ANOTHER WAT. . ^
. Take the thidk end of a hougk of b^f, Tub it,
over with some minced onion^ pepper, and 8df|
putitintoakirge saucepan, put toita kuflem,
of weakfloup, shut the pan dose for a littk, hi
it sweat, after #hiGh add a snfficieiii qtiaati^:e(
boy ing WHter ; cut down some canots and tnrn^
Wne small onion, some shred celery; shut Ike poll
and let it stew on a slow fin till the soup isiichi
and the meat is quite tender; addasaudlqipntity
of Cayenne pepper; dish it with the jntsat in il^
'i\
*i . «'
-} -'
4
■I
'•"5?'"-llHf
. f, -f '■».■,> f- - ''•^.•"^mf^
.<
CHAPTER IIL
OK BBESSIICG Fisa
- ■ ■. ■»>
n
¥
Taus six good sized haddoclui, or as many
as you' choose, gat and clean thcmi', wip0 ikem
iMil ^di a doth, but do not wash lJieni,^^d
ktep the. breast as whole as you can ; sWew
M^ salt over ihem^ and lay ^em on a dtean
board for some hom befpre you i^e^ them, then
wipe all the salt off them and cut off tlie beads andt
Sn^ Just cut the skin through, down the bacfcg;
l|iBd take it neatly off ; be careM to keep them;
whole; itnoaallliliddodu, out them in two agiMii^
If la^ ones, in three* Prepare a smice diiias:
tidce « litde good beef sonf^ ndiMse an onion tei^
small, brown it with a lit^e butter in a stew-
pan, then dust in a little flour, pour in the soup,
and let a^ boil for a little, next lay the haddodu
on a fish drainer, set them in the nsh^cettle, and
bolt them till done, with a handM <^ salt and a
little vinegar, then take them carefully out, and
^
«"
■\.
'>l
•Ms
(
vf:
^\- -
40
, PISH.
' to kalf an hour ildwly : season with a little beat
. usee, a spoonful of anchovy sauce, a teaci^fal
^f isrealki, with a little butter rolled in flour ;ialt
to taste : let all stew for fi little, dish the fish, and^
pour the sauce over ; then garnish each piece
:. with the red roe of the lobster*
. : - ;■ ■"■. ■ ■ - ' - .., '■■■ . .■■..: '■ ■.,.. *
'v ^ - TO BAklTHAbDOqiKiS.
i . Firepare ihenr as: in the form^ rieoeiptB ; beat
iq> the yolks^if l^ee eggs, dip each piece in them,
tiye some crumbs? of bread ready,' mizt with'a
' Mtde paisley, and a little pepper and salt, rdl
ihem m>it^,you may stuff £be heads and breasts.
nd &e fish with oysters minced^ but not ,tbo sooaU*
and bread crumbs mixed up with a raw ^g; lay
Jk«ii on a .dish, first buttered, and stick shome
. |»iec0s of butter on ihep ; put them in the oyen» .
'^ or mej^ wiU do before a good fire : in, the Dutdi
OVeUi they wiU-jtake three quarters of an. hour,^ if
large, a whole hoiif. Prepare, a white sauce ils
m the former receipt ; pour the sauce into the
dish, and neatly dkhtheniy ivB dSrec^ iu ^
:-; ^':'fonner:^e]pt '. ''^ij-^'-'yryy.. '^■>-:,^ :%lS '■':■■<■''■:
-•'* j;^. ■■■■•■ -... • . , .■ V \-'- ■• ■■--;■■ ■■■■■■■■■''•■■■ .•^■.■■. ,.
.. ^ TO DBSSS WldlTINlftS WITH WBiTB SAVCK*' -
"Wash aim dean them weU, lay ihem in alitde
aidt and water >fi^ two or thre^ hours before yon
dress th^; P^P&re a saiice, ihus : take 4 li^e
mineed parsley, some veal soup ; season with
idbite pepper,salt, and nutmeg, and,^en'it boils.
«f"
' 4 ""^ ■'
i.. -^
p«i?^^.
>H
;/^^ •
FISH.
41
-.w
pnl; in the fi^h ; Ixnl a little cream witb a pUob
of bjitter rolled in'fleiiry beat up the^olt of an
'^egg, take put the fish, and, when you |»:e g^iiig
^ to diflh, add these ingredients to^the tf^UM» ; give
it a toss over the fire, but do n6t let U boil^ else
it Will cur<lle. Dish the fish. peatly^ pour th^
wee. over. . /.J :.,.___ -:_-:,^.^_,l^.^,.^^ ^
Eels or trout are. done' ilie fime 4&y« -
TO PRESS A TURBOT Wlt^ii XO^STER SAUOE. . •
i ■ ■ , ■' . ■■ ■' ■ "*•- . ■ *»• r ■ ■ ■ ' ' *
Wash add cleaLfi the torbot^ lay it ii^ a iub' witb
spmesfdt in th^ bosoip: oif it, Imd aU- oirer il j; lei
it lie £9i;afewhq)ir8,^^i^
^ on a dean Itabl^;^ xsaJt; qil^ &n£ ^nti^ a pait
ctf kassoB^ thga cut ptf tjie hejad, "cut it dowB
the h|u!k, qm£ thrbi^h, raise lie ^rfdn, and
take it off careifally on both iM^ it'in^^
;hwdB<>nie piieces; hate some crambs of breach a
little m^eedpa^y, a fi^le ^hite pi^ppet and
salt, a|id the iprate Af a nu^^ lemon
peeliilinoed anaill; mix these idl.tbgethery ^^^^^
ei^^ piece in the y<>U» <tfeggi^ then |n the
crumbs of bread ; have a Wge 4iA» butter k wd^
lay th^ fish inta if n:eatly, put it in ^ quick oven ^!
after it has been in fiip a goodniiile, draw it onty '
and^ baste it with a little butter, iL^ put it bi
agiiin ; an hour will do it. In ^ .mean tine;
make the sauce tl^ : t^e some good beeC so^
and t^ meat of aibb8ter;aunc^ >sma^ dtrowa '
piece of butter into a>tewMi^ with a londfiif of
.v....
r'*
^4 •
't
-e •■-
/
i^
48
FISH,
' floiir, browii it^ and pour in thei soup ; put in the
** lobster, let it stew half an hour, often stirring it 5
season with a little Cayenne ][>eppei^ half a nut*
meg gnited, two tahlespoonfuls of mushroom
Jtetchup, a little anchovy, two glasses of white
wine, squeeze in half a lemon, a very little salt;
let di these stew together till the fish be ready*
have the. dish hot, pour half the sauce in the
dish and the remainder into a sauce-boat. Dish
thefish;^^',;
: i^bfo.-i-if you have not alobster, take oysters .
in place of it, or you may dress it with a white
sauce, the same as haddocks. This is allowed
by judges to be the best way of dreading a
[^%iM^JMVLEl> TURBOT, WITH tO^i^TER SAtTCH^
i\ In boiliiig a turbotl^it is, necessary to havje i
proper turbot pan, tMt will ho)d it easily, and
be careful to clean it ipi^erly, and take out tiie
giQs, and trim off t^ &[is, but not so dose as
other fish : keep it ont a cold ston^ in the pantry
till you are going to ImhI it; then put it iato thet
pan, and' put as much water to it as will scarcely
oover it, ywith a gopd handful of salt, and some
vinegar r this firms it^ and keeps it from
IJPof /an ordinary dzed one, it will be done after
tihewat^ boils in twenty minutes ; % a kuige
one, hal^an hour. Make thJ lobster stUiee Aim :
take the meat of a good lobster, and mince it as
^j' ^ m-
IjS-
l.-
-jpff' "i^t ^^ ■w^jf"f-.^nf^^^i^^^i^i%YWl
>.**
Fisa
4»
•maH as yon can, jpiit it cm witii some ^odd s6tip>
and all the red roe youciui get; kit it stew ^
the meat is qmte tender ; thicken it with a little
Imtter rolled in flbur, a little Jobster. sauce if yo«
hay^ it^ and a glass of white wine ; ^ve it a gende
boil: dish the fish, garnish with parsley; tha
«aaCe in a sauce tureen.
■ri*:-
iPO DEE88 A cod's HEAD AN© SllOULDElUU
Clean the fish wett^ take off the gills, and cut
W the fins ; rub it all over with sldt, and lay it
hy to firm for a few houris ; take it oiit of the sjeJI^
and wipe it with a dilh ; cut the skin down the
back^ and take it carefully off on both 8ide% but
do not break the breast Prepare wme stuffin|^
thus : take two good haddocks, slan them ^ take
off all the meat, and mince it ^^
quarter of a hundbreli^of oy|rt^ tlie meat of «»
anchovy, a little panley, a fi^w .crumbs of bread ;
season with a litde white peppei:;aiid salt, work
it up with '« raw eg^ uid stoff the breast with
die stuffing, do it ii^ tight wiidi a piece of ti^
put it on to Jb0t with a hab^^ Of si^ and a
little common vikegar ; half ^ houriHll do it*
but be careM it does no^ break. In the mean
tame prepare a iauce thus : mince down twolarge
tonions very small, firy liiem mth a little batter
^ ikey are quite dssolved, timur in a Htde icmr,
liBd when brown, pour in a quart (chopin) of g;oo4
gravy ; boil all th e s e up for a little ; s e a s on widi
>_
t
J .
100
FISH.
a little ketcKup, anchovy, and two glasses of wliite
wine, the squeeze of a lemon, a little salt, and a
small quantity of minced parley ; you boil a stick
of horae^radish.all the time in the sauce, and take
it out when you dish ; you may put a quarter of
a hundred of oysters in the sauce if you choose t
carefully undo the tape, dish the fish, and ppia thf
sauce over it Observe to keep part of the sauce in
a sauce-boat; garnish wiw scraped horse-nidiBh.
Note,-— You may fty a few whitings, or any
small fiish, and lay round it.
.■■;■ ;^;•.::...•,;;-:■.■;^■^ •■■;■"''"•>--./. •.:"■ ■■■'■■.■■■■'■. ■/
Prepare as in the former receipt; stuff it;
'butter a large dish (asset) or tin, and glaze the,
fish with the yolks of eggs; dredge it over with
crumbs of bread, ^little minced parsley, pepper
and salt; lay it in the tin with the bade upper*
most, put it in the oven ; after it has been in for
«ome time, draw it out, and baste it with butter:
it will take an hour in a quick oven. You, may
make a sauce as in the former receipt, or a white
aauce as for haddocks*
/
TO DRESS COD SOUNDS.
, Wash tl|em in clean water, then scald thein
^in boiling water to take off the skiti, and stew
them till tender; make a white sauce for them
;as for haddocks; dish. This makes a nice corner
. dbb. — '- ^- ' ~ —
t'St^ >m^
.<,■*
[l^l^^^_
FISH.
51
TO 0Rtfi8 80LB8 OK VLOUNpERS. .
Wipe, skin, and glaze &em with the yolk of
an egg, and roll them in cnpibi of bread ; have
a gtewpan of boiling dripping ready]; fry them
of a fiiie brown ; take them out^ and drain them
^n (he back of a dievo; yon^may make an oyster
sauce for them, or a white sauc^, as you choose;
i but they are frequently Kanyph^ with crimped
parsley, annate with plain butte|f.#f you choose
a sauce for them, yOu must potur it underb
. f - ■ V. •••■ ■ y ' , .!.;■;-■.. '-.W .,■,-■• I \
TO DRESS SALMON OR ORIL$E WITH A WHITE-
" Clean, wipe, ani cut it down ithe back close
\ to the back-bone, on one side, theiii take out the
" ba^k-bone ; skin it^^ieatly ; cut it in^O little pieces^
' ' aboiitlbur inches long and two bro^d ; stewitin a
very Uttle Itt^ and watep^ don^» make a moO,
white sauce; di^iVand pour the^oe over it, ^
TO DRESS SALMON OR GRlLf
V ^ ' ' . , 'SAtTCE. -/
WIWBRQWN
Prepare them as the above ; lyke a brown
sauceforit, and serveit'up. Observe, forsauoc^,
to put in a glass of white wine*^
■- /,
C3eim it very well, skin anf cut if into pieces
about six inchep long and four broadL rolHtnpr
ik.M.
jE^rt:
", ■ <
It-
II'
■$
FISKi
ti« itwith a string td kee^ lilfaist; prepare as
many of liiiie as you tkUlc lyill fill tlie dish ;
liare. ready a pan of sal^ and water boiling, put it
on the fish-drainer, and boil it quick ; |when it is
ready, cut off the strings, let it lie on ihe drainer
across the fish-pan to drain; dish it up, and send
it to table with parsley find butter* At makes a
very good cold dish^ with mustard and vinegar.
■ i . * .■.'■■'- . " • ■«"-.'.
;>--^ • to FRICASSEE LOfiStERk
- Take as large a lobster as you can get, boil it,
let it^emain till cold ; take off the tail from the
body, split it dowU: the lo^ way, and take out
the meat carefully whole ; Weak the large c]aw%
and take out the meat as whole as you can ; then
pick out all the rest pf the meat, and, if it iias n
ibe, divide it in pieces; for sauce, take half A
mntchkin (half a pibt) of venl gravy, a teacupfol
of cream, a little beaten mace, or lie grate of n
nutm^j then put in the lobster, let it stew for a
few minutes, Vat up the yolk of an e^^g^ pour %
little of die Si^ce to it, and return it into the pan^
again, with a glass of white wine; give it a
shake over/ the fire, but do not let it boil, (Ush
die stew in the middle, the large cbws at each
end, and the tails at each inde ; garnish with beet^
root, and sliced pickled cucumbers*. __ v
. <•.»« -
-*
"^.
,L ■«■!
\ if
* ' -\'
fish:
03
.TO DRKM A aCA-CAt WITH BROWK SAUCE.
'Wash andjudn it; take some goodb«ef ato^k;
when it oomfa to the boil put in the fiah, throw
in a stick of/horse-radiah and an onion, stew it
/or ten minnteay thicken it aa you do the brown
iricassees ; ieaaon with half a nutmeg, a \L\jSik
Cayenne ippper, and salt, a spoonful (^ketdhnpi
a little anchovy, the squeeze of a lemon, and a
few oystm ; see that the sauce be thick and rich*
Just bemre you dish, put in a small tumbler of
^daret or sherry wine ; dish the fish, and pour the
saucer /ftver it; garnish with piokJfdipnphirey if
, .1
'K^.^^fy'^ 10. •j^'i ■fH0iiim.fS.i.\"*.
-%*■
r^* Trp nsEsa a ska<^at with whkt« fAucE^^
re the fish as above ; hare a pin of aiilt
(d water ^ when it boils, jpfut in the fish ; boil it
it be done; in the mean time piepare a white
race as for haddpeks ; diah it, and pour the sauce
round it.
liij
fc*t
I Bofl i^ dean water, with a handful if salt;
when done, have a fennel sauee ready, made thna:
|Mlek off the small green part of the fennel, waish
and tie it up in a buidi, lei it giet a teafi in boiling
airater, tak6 it oot^ n^noe itsmaU, We some beat
Imtft^r, «l¥ in the fennd,- dlah the fiah, pour a
litde^niand.it| andpi^ <ihe iieat.in § aauo^lyoat^ >
'^*^j
^'T- f-pf^ — JI
.■\
>.
,-r
fish;
./■
TO DRESg LOBSTER8 WITH A BROWN SAUCE.
' 'Ddce the meat of two lobsters, mince it small ;
take a mutcbkin (pint) of beef soup, put it in ft |.
dean saucepan, put in the lobstere^ let it stew i
little, thioken it with a little butter rolled in floury
m glass of white wine ; season with a little whiliT^
pepper and salt, grate of a nutmeg, die «quee^i
cf half a small lemon, a little ketchup, a araall
quantity of anchovy; let all these stew for 9
little ; dish it up, garnish with the small clawt. ^
It makes a nice comer dish, and aatwMi for sauM
to to?bot or any white fish. ^ -
; # LOBST^ IN SAVOURY JELLT.
Bml a lobster, and let it stand tfll cold ; take
off the claws, then take the tail from the body,
break the shell off the tail carefully, and take
out the ineat whole ; break the large chiws, and
lake oiit the mea^ whole, fill a shape with savoury
jelly, about two inches deep, let it sUmdtillit
congeals, then lay in the ineat of the tail, with
the |ed side-downWarcb, i$ke the body shell,
1^/il^ two l<mg hor^ lay it wiih the red
^ V downwards ; but observe to have the m^at
another lobster mificed, and stewed lA a litde
the savoury jelly, and fill the body shell with
and let it stand till c<^ before you put it
the shape; at the end' of the lobster lay ihe
claws, pk^g every th^ pi like a lobtter ii
M.:
4*^^ -^
v\
%.':
poMlble ; bring the long horns round each stcfo
•f the shape, fiU the shape full with the jeUy, bul
observe, that ilynust be as cold as it will just runV
what was put in first ; when
in warm water, and turn it
iish with any kind o(Mng
for fear of
cold, dip th
out on a dis!
you think proper
mi^'
8kATl IN SAtOURY JSLIT. >
i^ Crimp some nice pieces of skate, as in tli||y
receipt for crimped skate ; observe the same rules
as for the lobster; ky in the skate neatly, and
fill up the shape ; when cold, turn it out; or yon
may spitchcook some small eels, and lay then
neatly in the shape ; or a small salmon trout^
boiled in salt and ^^^^^^^^ intoringlets^
and lai4 neatly in the m^f looks very nioes
If the jelly be transparent -
A-
'\
V>o7'.
. •■,,*•;
j|^ FOWL IN SAVOURY JELLY.
If a fowl* it must be boned without breaking
any part of the skin ; this I eould teach in &ie
lesson, but it is much harder to explain tliat it
may be well comprehended. In the fifst plaoe^
eut o£f the head and neck, dose to the bed^"
then, with a i^arp knife, scrape back the mettfey
leamg the m||| to the dun ; aerape all the ntoafe
off the wing*bones till yea oome to the pinifm |
eat off that jdnt, leaving the pinion to the akUn
and the other two jmnti to the body; do tha
tame to the other wingi then icrape a UiUile dl>Wife
*..-,
J'wfc
A^l
f. .
'/./.
M
FISH.
Y th0 back, pushing the skin with the meat back^
turn it, and do ihe s^une by the breast^ till you
eomf to the legs ; scrape the leg-bones the same
way, and) when it comes off at the extremity
df the rump, you will find the fowl the wrong
^ aide out, and the whole of the boiiei^|4ianging
/together; turn the fowl the right side out, an^
make a foxcemeat of a little real : stuff a little
of this' in the thighs and the wings, then fill the
body, but not too full, or it will burst; then trusa
ilk neatly, in its proper shape ; stew it in a little
soap till tender: observe to prick it while it is I
fltewingy else it will burst; wHsn done, tiike it
ettt, anid set it hy till oold. Observe the same
ftdes for putting it in jelly as the two former
receipts.^ Yon may bone a turkey, goose, or an/
gpKme yott please, by observing this receipt
Note. — -Do chickens, in jelly the same way, hf
trussing them as for boiling, and seasonkig wilh
a little pepper and palt, and stewing them in soup
ftill tender, but do not bone theml Pigeons and
partridge^ are done the same way. > ;. v
v-J
-*i!:.>v
^
^^^ OYBTBES DRESSED WITH ll|t96wN SAITCE. ^ ^
' (;i Scald and Jbeatd ;a hundred, .mcHre or less^
•MWrding to the tize of the didi wanted ; prepare
Ifc^lieh brown sauce made thuis take a pint
. (mtrtehkin) of good gravy, thidcen it with a little
i#yp, add a taUespMolul id ketchup, the same
^ aaehoyy sauce, and a g^ass of white wine ; kt
ill b e il ta ge t he y i m t ilitisl j ^ apdi4oftdu .Bifc
•*w
^8B;
n
ilithcoyaterg, with tike juice ofhalf afemo^lal
it 9tew for hidf an ^ovx. Piak and serve it up* •
. LOBSTER CUTiStS. ' ^
> Take a large lobster, or two small ones, boil
tEem, pick out all the meat, and mince it aa
fnmU as posinble; season with white pepper, sal^
jmd mace $: then work it into a paste with a rsip
1^, a few^ crumbs <^ bread, and a bit of butter^
dust a little flour on the tab^ take a piece and
flattenitwithyoar hand, and but it with a. lobslet'
cutter.made for the purpose; slip a knife undeif
^m, and move them frcnn the table ; when dOk
done, fry them, of butter a dish and do them aa
the oven : . when ready to serve, dish them all
round tiie dish^ an4: stick the small daws into the*
Harrow end of each: pour a little sauoemtihe
Biiddle*/- . , ■'-■■:"'.-';'''--:'-.\;'v ■^:v;;■■■:^.^■ ,V ''■• ■. '
0T8T£B GU
■r r
Scald ancl beard a quaAr of iei himdred o€
large oysterf ; mince ih^m, but not too ansll ;:
season with a little white pqiper and maoe t wmk
iiiim together witii two tableBpoonfuli of creanr
and the yolk ifi an eg|^ ; flattmi^ aiid caat tiiail
ihin ; roll out some puff paste about the thidmelf
nf a crown piece, cut it with' iteine cutter ; put
llie oysteifsbetwixt twa of^theae, aiid UfiAm
,fi^^
<j >' '''*f •, v'*'^-
' _Tf U- '1
^
-f-W-r.;
tnjt- '
58
F48j
parsley. This makes a ^^M^slibstito^
aad makes a change.
'*'^^'..
#:
TO DRESS OTSTims WITH WHITE SAUCE.
* JE^epare the oysters as in the former receipt ;
make a nice ^^te fricassee thus: take a little
V'eal soup, half a pint (half mutchkin) of good
^ream^ mix two tablespoonfuls of flour with ir
litde cold sonp ; put it in a clean stewpan, set it
to a slow firov stirring it till it comes to the boil;;
isdd an onion stuck with doves, season with a
fitile beaten mace and salt, ||| it boil until thick
ind smooth ; take out th^^dn, put in tJie
oysters ; let them stew tev minutes. Dish*
'■'*■-''■■■■. ■ ■ ' I '* ' ■ ■■':-.''..' - .'■-'?. *
TO CVRRY OYSTERS.
' Bf«ipare them as in the former receipt; dredge
thep with a little flour, fry them with a piece of
btttter, and a small quantity of onions minced.
WSt two tablespoonfols of curry, and one of
Bouir, widi a pint (mutdikin) of soup; season with
ft little anchovy sauce, a teaspoonftd of ketdiup;
drain the butter from the oysters^ and put thmn
to the curry ; let them stew for half «i; kotir, and
tiiey will bl^ ready to dish* '
?rV-
■■-,«
,« •
SCAILXtC^ OT8TBR8.
T Scald a bundled «f oy!|||«rs, and lake off ^.
tieavds $ luive some br«Ml,wiBDbt Mdy, % lit^
pepper, and yety litde . laltt Hfli' inineed pMwtoy,
V 1
'A-
■ I ■'» '
■• ■■-■■■§■
SB
Mix all together ; | ffl ||||[rfey of the bread cnnnlwi
dien the oysters, alHpn until the scallops are
full, covering well iWi bread crumbs;^ melt a
Htde butter, set the oysters in the oveui or before
a good ^Bi baste them with lihe butter, and do
l^em of anice bfowB. Serve them in the scallops.
2^^— This 18 a nice «ap^x disL ' '
TO DRESS A CRAB IN THE 8HEIX, ^ - t4 *
After boiling carefullyt pick out the meat,
ndnce it small, dean the shell, mix the meat ^
with bread cnmibs, pepper and salt, and a glass ^
of white wine ;lll the shell, dredge bread crumbi
over it, baste an^brown itas the oysters* Ser^i^
it up. Thi^like the former, iasentupaaaittpper
dish.
^.j>-'
URAB 8Ai7GE«
Bcnl lie cirab, afterwards take oirt^ihe.iWBi^
pound it in a mortar, and mik it with a littl«
soup, thickened w^ a piece of butter rolled in
iovaty aiqpOi9Bful of anchovy sauce, a little kefdmpf
:^ iiqueiesEe oLa lemon, or a littiie vinegar. Let it •
fl^W for l^an hour, add a glass of white win*.
; Diaii it, or sm^^i^ as a sauce for any white fish,
Vttieh as M)o^ cod^ &C. ' ,^ • . - ::v
iboBt tell iiiiliilii||y|hJie out the
TApf^ ^iMJ niini»ii \t, hnt not toa lik^ put in Ac
\^t
1*S,
pi^'
t i ''
m.
I- •">',
QMnniy 1^ it b tiro
good rick 8odp«
and beaten macei add
tablaq»ooiifiili of
[ wliite peppe|!^ aal^
o£. white winej
tetter tome small pottingf-pots, press m the m^eat^
lay a piece of buttered piqper on each pot, and
bidce diem about half an hour in a moderate ortDi
TESke thei^^ut^ pou^darfiled butter oyer eadi,\^
and, when cold, tie them over with paiper, and
keep them j»r uset - ^ -a *
^ r ^PITCHCOCIC EELS. , , *
Take what large eels you^diink proper^ ^kia
them, lypen, and dean them ; wipe, but do not
W«sh them; dip them in the ydka of egg^
ittipped parfby, pepper» salt, and the gtmte of a
irataieg; rub the gridiron with a bit of &t bacon;
broil till done of a nice brown. ^ Serve wi&
crimped parsley alloyer iheni^lm^iovy, and butter
■iSAhi ■:«>*■■■-.
'? ,: Vk .■"'/'•>* ■'-
•■^■^■
'f^ -.
•'•\
Ta GoiMR xi|jB«, ;^
' ,( < jg&in and bone a large eel or twb^ mix white
fiepper, doToa, and a little sidt; mb the spices
iveil on the inside^ roll them tight, and bmd them
|M tapei ImhI them in salt and wat<^r, trlA li
good deal df vin^, till.d«ie. TSmkt in^a:^w
peppercorns, take ;out the eels, and, when^the
liquor is coldf -ke^ the 4SoiBln in it for use,
1^ may tttiififierTe them iitalloeii^MilA^ M
ymi
gMJdifld iri<fc#pfl<
f£:.jXt iMUjsi
'W\
A'
*^
vii
-t:
JSMUIU**'
f '•
The small eels arMRe best for frying. You
liiust turn the tail into the mqutii, imd JasllBil
fiiiem i dip them in egg and bread crumba, nrinced
parsley^ p6ppe^, and salt ; fry them in a stewpaa^
in 9^ good deal of dripping, till done of a nicd
brown; drain them on ^ Imdt of a searce^ and
keep ihem warm ; dish diem with crimped pi^alleyi
anchovy, and butter for sauce. Snuil haddochi
Aor vwhidngs may be done the same way.
r
h-
'i
M-^
H h: i4
i TO rSTfiMSLT8»
^^^^^' 1^ fiffim, but dry likem yn^
.''■% idtchen towd, Teryii^lean; dust i^ Tcry UUkv
iiour 09 them, and^p them in m good deid\«if^
egg and b^pead cfumba, a^ a Iitdei^; fry tfa^
in a stenipfg of boiling dripping; Ipew mkntlMi
. inlf^do them^ a nice yellow colour ; lift th^
out with a fish trpwel; lay lii^Q on; the back of a
searee to drain, an^peep hotbeforrl^ firo-j'&h
^liiem neatly. These answer jhr » aicejii
dish, Qt to garnish a tvbot iSt' «od'« kead
ahoidders at dinnwii i-M r '
i ^^^ any fry «^«na& iaTfidh iha
Muo way t' iiiey equaUy taam^- fai fufpc^ .or
^ iDT garoishing'^ large fidi at diniicr* . / ''
?s
'v
eack' pii
fire, seod, tl#i up ^ **»« P^PW*
^ij'.i
■^^•'fo:-B(^
them
s' ^
M'
V. . •..
4
., ■ ". ■
•
" V ' l"
'l*i.
.- •
1
»:';,;
!f- -.J,
^
r--'.
f-
■
*.i
•
W
{■■ ■ ".
/"'
" »■■
I ''* ■ ;
if.---
•: :
I,/- ■■
. ., ,
^»
s^-
: ■ ..
* sito, till done ; m^t pitde buttelliii a
«i%st in a litae fiiin^ll^^
,«^l^^i8ttte^^^^ eeltlre
(rt^^^ki^f add^ t^ to the wsLey and bnftter^
^ " 1^ feftl fi^ miniite^ ^ Ae eels, and poiur
ie^oviBr.ihem.^ 'j ;ii>^ ■ -^^^ '* .
pii €^ at t&e 1^ bml ^e^^
mciii time^ ht^ tibe of
>^^ t^^ TOlind tM
: fenn^'and gbosebe^
^^ • a^^ of Ihat/wl^di ^Iwip
. jndted Imtl
|Mint (half
ieniiei^ >ill^
t^ailllay
ii^ them up
Make the ieniid
ifli the mackere^^
m^M
_..d :
/•^..
-^■
J7SH.
68
•■'r
iCutike
cerel in handsome pieces* mariiiade
(goak) them ii)k the juice cf lemon or vinegarp
pepper, and salt, for about half an hoiir, wip#
them, dip them in ^e yolks of eggs, br^
crumbs mixed with a' little flour ; fiy Uiem in a
steirpan of good boiling dripping, very crisps
Serre them up with fennel sauce in a sauce-boat^
'.' ' - «* -^ ' • ' . V"- ■ ■^.■' »■■■■■;•■.
r.V *« FBICiOfDBAU OF MACKEREL.
Out and clean them, take off the skin, and^lH^
one side with small ladroons ; careMly stedn^mi . ^
lidpeme gtx>d soup, sharpened with die sque
l^'tiOM^ lemon, or a little v^iiegar ; if>repare a niet
can|ni%^ ttakb it out, tm^n the sauce vn& J^
Utile butter i^ed in flour, a little anchovy saueei'
ketchup, mid a glass of /whits irine, boil it tULii
be i||h and tibid^ make a gla2e as direclstf for
di^liii^ pour "Qib ^Itfilce unde^
i^
s^|i|Sish^tl»e purpose^' or a bunch \»^
P%f lbt»th«ii^^ N^
, ' V .. »|^ STEWCAftP. ^
Scale and cl€|^ uie ^]p;very.#ell; makf a
stuffing, thus : a li^e -biittei^ nunoedl pard^^
lot finely mhice^ i^^/^H^^ ' ^^ ^
it; rub these^^&i^n^m jH^s^mdB df
If a brac e , tal^ e a stewp a n th at^wiH
\.v -J
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t. - ">
f
I
"■"'-■Tt '*'91
e,*"
l|:^ri
i4
i'lip.
just hold them, with some good soup, half a
botde of port wine, a bunch of sweet h^rbs, a
carrot sliced, two or three onions, a litde whole
fepper, the grate of nutmeg or a little mace ; shnl
it ch)se, and let it stew on a slow <ire till done;
ioarefully take out the carp, then the roots ; reduce
Jthe sauce by letting it boil till of a strong con^
^istenoe; dish the carp, and pour the sauf
. jGamish with fried sippets of bread*
» 'v
CaUY Pisk IK SAVOURY JELLY.
Make m dear savoury jelly^ fill a jelly-#«told
■boiit#n inch, or little more, lii it stand till iDOld»
^A lay ia tlie cray^fish with t|^ Mci down-
OTvds, pour more jelly in to fiV ^p me mould!
tfbeerve, the jelly mu# be as aoU as not to mek
^ jdly at tlie botlMi^&few slices <tf hard boiled
|i§g% ootdirongh tUff^olk andwhite^ and nMly
laid round die outsMe of iie cray-fish hiEtve a gt^
effect; when o(^ turn it out.
■iJ":-
t0^'
/ l*iJ^ as many oysters as you t^k urill answer f
save the liquor, wash and becffd Iji^ei^ ; strain the
liquor through a scarce ; put a pl^ce, of butters, k
it atewpan ;Tdien melted^ dr^%e in a fittte
*|tor, season inthwldte pepper, grate of nutm^
imd two spoonfuls of cfeam; flaw them # done;i
^d^^ look diick; put^em in roUs made fa
idke purpoae, in little pons; you must cut off the
-s&
^ .
/ •
t ,
\i
FISH.
06
top af the roU, take out the inside, fill them, knd
la^ on the top. Send them in a napkin as hot;
as "-»-"**'-» - r.
' •' (1
v^ TO ROAST A PIKE.^
Clean the fish nicely; make a forced meal
thus : take i good deal of bread crumbs, minc^
parsley, mushrooms, either fresh or pickled, tvfo
Of three eschalots minced, pepper, salty.andvhard
boiled eggs, the yolks ; mix them lip with a £e
of gutter, stuff the pike with it; you may U($C
it if you choose ; bitter some writing-paper ani
fasten round it, put it on a bird spit, la^ it to tib
fire, and baste it well with butter; wh^don<
take off the paper, dredge it with a UtUe floul
and baste with butter to fiAoth it, Serve it uj
with Italian sauce. - . ^ «v ,. ,
fi^h and wipe It very'' well ; cut it
into handsome pieces, andput itintoa well tiiiAedl
stewpan, with a piece of fresh %ttger^' six mntJl
oiug^firat parboiled, a few ii&^o6m% A^litQt
f^^fWi sweet herbsi salt^ and a^feiT^lores^ Ilet
it simmer on a slow fire'itenf^nUn ;j
>we8|rf white wine, a pl^
■"■**^»^'"''^5(hen the fish is enough, .rediiisev4»
add eggs^and orte^ Djdi and pour the
over it W . ji, ^
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^vJ
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fSV
■'■#■■
FIBH.
• 1^
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i
TO PICKLE 'saImON OB rfitBBIHO*.
Take the .almon, if pWble, when new m
cut it into handsome piece. acro« ; t-ke o«t Ae
, toride and wipe it well, but do not waA it ; take
^ «, equal quantity of water and megar, w,th ^^^
*> M of fennel, a hwidfid of «lt, and aom.
\ whole pepper ^nd dorea ; when the water boila,
' kaye the salmon on the fiA plat!8|«.d put WvLi
-% kt it boil ten or twelve minute* 5 lift it out i ^
. \Uv it neady in the resael you mean to keep
K aiiA When the pickle >. cold, p«ur it orer tj
■ Sinri..% wmething on it to l|pep rt under,
■ and cover ilt« keep-Out the air. v^ .^ .
IvoiUnay *» herrii*« the aame way, by taking
;,«rthe heads, and obwrving the «une ndea ; «
' y4#iiay .pUtv*bem, ^ take out the boi«»^ at
'joifthirfcpro^v^f ,^ ,g^^^^^^^^ ■
^MSH WATtR TBOUT.
»Gmt air«l%n *«"» ^^ '^^' ™™«* ""fl
Mwley, Tbitof butter rolled in flour; ky A.
||«t in a atewpan, with a very lit^^i!«ter ;j«M
the butter, fl«nr,and paraley, the yolk -f »»• "TO
Wt up with aUttletream; season wi4»;l»*«
lH«rte/mace and ialt. When done, diA mII|
aeryeiti^. • J
?
Fisa
TO DRESS PSRCH.
Pat a piece of butter in a stewpioD; wlieii it
frotlifl, dredge in||little flour; letitlbrown; add
a little boiling water, some parsley roots, a par-
snlpivr carrot, sliced onions, a few cloves, a very
little salt ; let it boil on a moderate fire half an
hour ; in the mean time skin and clean the fish,
strain the sauce, return it to the pan ; |^ut in the
^ik a very little anchovy sauce and ketchup, and
the squeeze of a lemon. When done, wWch will
take about twenty minutes, dish and pour the
Since over them.
^- *^i ''■■"'''■■'■■
i/ TO fRT PERCH.
({Clean and skin the perch, mince a little parsley,
Ian eschalot or two, pepper and salt j^liBnkle a
jUttle vinegar over them,, then the^^pa^g;
^rejge them with iour, fry them il a pan ;of
Mling dripping till done of a nice brown ; drain f
5i*i^e them with fried parsley round and ov#
/••
TO STEW I^NGH. ll^
Clean the fish nicely, blandi them in boiling
Iter, cut off the he^ds and tails, put them ing
tewpau with a piece of butter, a little soup,
"need i»rsley, eschalots, a few inushrooi^ (fresh
pickled,) a slice or two of lemmt, pepjpef and.
It, and a glass of white wine; when afanost
:J|
L. t.
o
-J risH.
done, take out the fid., .tndn *« «"<*;"•"'"'*
to the pan, boil it quickly, to reduce the «uoe,
put in Ae U, .tew till done, di.h, a«d pour the
gauce over tbenu y ■
■■,,.. ■■•^ ;
_ TO DRESS TUEBOT THE SECOND DiT. / J
Take the remainder of the turbot that has W
Mnt up pWn boiled the day before, cut it neatly
into sinallish pieces, and put it on to warm m
a Kood sauce, either brown or white, or a lobster
■^SceTwhicheyer you think proper. T^«^*^
will be foundvery useful if attended to; itwiUb*
good with many other fish, fomU, or game, aid
(.will save much expense.
OASEHVATIOHS OS JBVINQ W8H, wilCH OUGHT
, TO BE STWCn-T ATTENDED TO. •
Though a filing pan be very usefid to by
many thinjfs, it b an improper utensd to fiy
iigh, which is frequently the occasion of theu
ioiig up to table aU broke in pwjces, as^it « too
SuJliw to hold a proper quantity of dnppm|.
AU fish should swim while frying; therefw^
take a stewpan, wide enough to hoU the M>
earily. The state the dripping is in m anoAw
Zi to beattended to; l-<» >»«»«?. ^^1^
rendW down, are the best to fry fish . if b«I
wet. melt it in a stewpan, takmg ««» you A>
not bum it, then strain it, dean out the p«^
pat it jl again j jet^ on the^ fire, oJ*erv?ig
arr^T^^'v^ tit'^l^B^r-^
FISH.
90
wlten it lias done making a noise, it is ready for
frying fish, fritters, or any thing that requires a
large quantity of dripping. When you fry fish,^
wipe with a cloth, dip them in the yolks of eggs»
and then in bread crumbs and minced parsley;
put them into the stewpan, and fry them of a
nice brown ; lift them out with a fish trowel, and
lay them on the back of a searce to drain and
keep warm till you have done them f^; if ®ggi
are scarce, dip them in melted butter, and then in
crumbs of bread, but eggs are to be preferred ;
as soon as you have done frying^ stmin the
dripping through the searce the fish was drained
on into a can, and set it by, —it will % fish twic^
after ; but, if you neglect to strain it, as soon as
you set it on the fire, it will bum, and be useleaai
never fry any thing else in the dripping yoa
have fried fish in, but keep it for fish alone. -.
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(I
CHAPTER IV.
ON ROAStlNG, BOILING, &c.
at •
BOT|!» TO Wt oiSBBVKD IN BbASTIKO.
In the Mt place, take great care ihat &eg
be yery dean, widbeiure todeaij it wi& »«J«8
but Jid and water: waA itdean, ^^^£^^
with a dry do4 5 for, if you dean ^t ^ft
Wdwlu.Vi«d -odi like, iti. apt to Wadum
. meat. .'■..
»'■••-■- ■■•--', - " ". ■ "
TO ROAST BEEF.
Be «tte t^paper *e *op, and 1*?^ ^ «^^
the time it b roarting, «id ^^ •.^^'Jf^^
. «ltoBilj when yo«"\*«^«**^r!?^'
fire, it i. near enough; Aen take off 4e^W«.
- barte «ndM«5?HweIl^*^ IP^i**S^i^'
never «d«.tt«**e»t beforp^:?^^^ J*f!;
ieep a few day^>for^di|M. jf Jry)|j^
well.^ih a dean djithi"
. hang it where ihVur
flour 11 atilcnr
ItdASTINO* BOILmO, lie.
n
to mind there is no dimp |ihbe In U^tt m^ j^
must dry it well with a doth. T«ke up tlie meal
after you are sura it is done, and garnish it wiih
t/ervped horse radish and giavy in the dish* . /
OBSIBTA7ION8 OM ROASTIMO BBB9*
To roast f piece of belf of twelve poun^
weight iM take two hoiirs and a half; twenty
pounds will take three hours at a good clear quick
Jii!i r but a thidc piece or st thin piece will, of thai
weight, vary half to houri#hldi you must att^d
to, tod so on, aii^^wding to th«i thickne« tod ,
weight of tUb befl^ nunre Or less^^s Observe '
tipt, in i^ty weathi^ the meat #ill take half an ^
hour longed, tod thatlidf hour it should be bid
^t a good dutance from ^fice, when you first,
put it down, to take out the ' '
-■'*■■'
. . . .-. ■ - ■ ■ . ■"*■
TO EOASt MUTTON^
A^ mutton, the loin, (the saddle, which la
[^e%o loin^ nmy be roa^ as th»
beef above ; but idl other sorts of mutton ^oay be
roasted w^ a toick ^^<^ without ^Miperi
[baste it frequently,rtod; before you take ik up»
|dredge it with/i little fl4r, but be siire hot to^
^ nrad^ for it It apt to take away the fin9 taste ^
► meai Some^^osetoskidalomVmttti^
id roast it brown,, without paper; iWt yoit
'^y ^ ** ptaiwimi^ Ae breast of muttcm should
S_Ji=
6
..<:•"
^^
r^^^vr
m ' .
w
w
'9
n J? BQASTINOt BQI^^^^V^
- ■* J*. , ' J ^
■^/V
«.j ."1-
: A 1% of muttoir<rf^|gW^
toke two liours, if fros^fel^cri rather moi^; a ;
}^ of twelve pounds, t<^o1i(|tots-iind a half J a
saddle, which \k the two loitt*^ ?bout the saj^ a*
th^leg, and so on, accoiaing^t<|ie wei^V 5^
tlie gwidfiess of the fire ; a breast M^a ^^
qtiarter8t>f anliournt a quick fire, a neijk {^ap^
fibs) iflarge, an hour and a quarter, if small, mthef
lees I a shoulder, about th6 same tipe as a leg;
if small mutton, sc^ething less. '
x\
»■*
TO ROAST A BEEP tOKGUB. ^ -^
"in the first place, boil it in salt wd iir|t*^
it will peel, with some whole pepper, an omon,
carrot, a few cloves, and a Httl^ thyme ,-take it
out and lard it with l»con, roast and baste it pften
with milk and a good piece of butter till done/
Serve it tip with good gravy in he ^h, and
sureet sauce in a sauceboat- -
-'■ -$ri^^>
.,te--)t! : :N
_ - ";,• "^J.lrY * ■- --.t - -J-k-'. '^^-x i;"j;
'; For lamb, 6^^
: aUowing something less Aan a quaytwr of an ho^^
\^ to «adi M»d' weight ^ "^ . ■
1/
.1- ' ' -
■, ■'. ■»■'
' » •*
' , I ri
f ►'»
^'■!C
Aft
ROASTINC?, BOmiNO, Inn
^ » '
91
i •
^
'„*'
As to vei^ jott nrast be carefy to nil^
''^i^hr^ : if a large j^int, a Y«ry gooii |re, if
, . a miall joints n pretty bi^k ^i^ ; tf a fijitet or loiai.
'^ yqu must paper tbe *&t, that yoii nay looe as
. iittle at^ poMible ; laf^ii^ apme M^i^i from tlio
firf at jKrst till it be >iMdb^.itheii put it nearer^
iAll yeaf shouH be bast^, w|^^fii«t laid dowtti
with ji^andi water ]i^il(>^ it1^;liew killed, it wiO.
n^^'tle^i^id^jD^^ if old killei^
rV|t:teIc^i^ veal,; aftet
< wkohijklir^lf^l^ be cleaned, and ^
. t^ w^llf bii^^ 5 when it iirliuie
__^ OnoughV baste it, and dredgeia Mttle flour over it j
the breast you may do tl^ same way, but yoii
need not paper it* - i * : s?
n F ^ OBSEBVATIONS QK^A^ING YEAt* ; {
t3eal takes )nud|^ jtfiout the isame time in roasM
ing as pork, wiiidi ^oul# bo well done. B4
^ sure to paper the loin or fillet, and basto it miki
good butter, , '^^
■i..
«• TO ROAST FORK. /^ >
Pork shoiild be well donei^at^ should all .yOung
meat. When you rdast a/loin, take « sharp peA
knife, and cut^e skin across quite through to the
hk in scoroi about hidf an inch distant, after yqu
hare apittoillc^ to make the craddimr ei^t i^ip
♦ ^
fv> •
^
If
*■
^T'
\
74
EOAStIKO, BOItlKO^ &e^
better and carve tbe elwier ; ^e chine pm toxat not
cut at all. The best uney to roast a leg of pork,
IS first to parboil^ skin, and then spit and roast
it ; baste it with butter ; take a Utile sage, shred
it yery fine, a' little pepper and salt, a very little
nutmeg, and afewcrumtiii of bread; shake these
over it aU the ^time It is roasting; then«>have a
litdeydrawn gi^^ io put in ihe dish with the
of bread that drop from it You may
stuff ike knuckle^ if you choose, with a few onions
giiilJMb sage shred small; this, when done,
is- adled a modk goose, and k eaten with gravy
la the dish, and apple sauce in a sauceboat
Tke spring, or the Imnd (^ pork, very young,
roasted like a pig, is very good, otherwise it is
better boiled. The spare rib should be basted
with a very little butter and sage, and a few
crumbs of bread strewed over it while roasting;
pork gri^ns are done the same way, or you may
do them in the oven, or on the gridhrofi (braad^.)
Fe^ eat any thing with these last but mustard;
but you may ml^e a sauce, i^ you choose, hr ihm
spare rib, trith the bread and gravy that drops
from tiae meat, by carefully tak^g it out of the
4rip{nngpan, and putdng il^ mto a saucepan wkh
a very ti^e water ; pour it mto the di«h| but not
osthemeai . "^
' ,
■ ■.'(*
\
"^Z"
-TT
Or
T'.A,
T^»
ROASTING, 3pILIN0» ke.
tXBSKRTATIONS ONf Wb^MITllXQ PORK« f •
Pork ntiCfiM be well done, T9 eyery peimd
weight allow a quarter of an hour at a good fire ;
^for a joint of twelve pounds, allow three kourtt
andaoon; but, if it be a thin pie<^ of dmt Weight,
Ittde more than two hours will .do it/ Thii
should always be studied in all meats.
TO BOAST A SUCKING PIG.
In the first place, have a large kettl;6 ^ boiling
water ready, and some resin {^unded/taa powder;
take a dean tub, firee firom grease, kul die pig,
put the boiling water in .the tub, and^ut the pig
over the head in it As soon as you find the
hair will move, take it out, lay it on the table,
and strew a handful of the resin idl ovcir one side,
and slip off the hair : then turn it, throw another
handful of resin all over, and slip oS the Iwur.
When clean, throw it in cold walier, andwasl^
and dry it well with a coarse doth ; then open it,
but not too mudi, and take out the entraiLi, wipe
the inside with a wet olodi, and ^en with » dry
one, but do not wash it Cut <^ two joiiits jof
ike legs, and lay them aside careliiliyi (as J shafl
give a direction for unng ihenl ]ierea|%0r,) then
make a stu^^g thiw'i td^ a li^e sa|p«^, iG^^d
smiU^ i|. few eruiafas <^ bresui, axd a pMe of bu^
Hr m hirge as « wabi^ f Httl^ p^eriMl^
^^the in^iijlp |i^^^
a ■'
* /,(
-.' -.\-
H
RbASTINO, BOILING, k^
'ti
. ^r^.
of bread, to keep it M, sew it up wiUr^a; eoajse
thread,, then spit it, andlay it to the fire, ;^ch
" thust be a very good one, especially at both "e|ids,
. or hang a fiat iron in the i^dle of ^e grate ;
dien flour it all oyer ii«ejy well, and keep flouriiig
ft while roasting, till you see:t|el|yes drop SImtj
or you find the crackling Iprd. Be si^re to saye
[ idl the graVy^ lirhich^ j^laav^ do by ^setting:
ba^ns under it in tibe dtipping pan, as soon as ^'
you find it begins to run. When^you thitik the
pig is done enough, stir the* fire: up brisk^ take a
coarse doth, with abo>ut a qpiarter of a pound pf
butter in it, and rub;t)ie pig all over with it,, till;
%o cradEding is quite ci^p^ then take it up, lay it
fat the dish, and with a aharp^l^ife :cut oflT the
Saad; neidndut the pig in two down the^ back,
(lihiil must be d^ne before yo^ draw put the spit;)
mt the ears off the head, and lay thta at e^ch
Ond of the dis^ ; cut the under jaw in tw«S 9^d
lay them on each side; then melt some gddd
|intter| idc0 the grary you^i^ed and addit to thr
: butter iliiailt in^ c^
lindse^%lpi po^ it into die dish, and send it to
■if^,^<
'"..■'■ <'-"' 1'"'
t^
."»- ,.f*'-i
yi
v^.tO -BAXM JkrVlOrt ^ ;;•— I -^ . '■ I'-*
Jl yoii.i^oiild be in 6 pkce whdrW yoii ^v«
BO opp«n^amty of roasdf^'it, talce alarge oommcii
^ bdler iCWlay the pig^ if ; theibf^
^ujgatt oYi%asid i^Hir ii Weill put it m 4
*-r'
^.
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t
^mm
F*Wl''fti.''WpWFi
m
'\
{tOASTING, BOILIKO^
n
qulpk oten, and bake it w^. When you think
^ it is done enough, draw it out, put a piece of but^\
;,ter ina coarse, doth, and rub it all over, then put v
it^intbjth^ oven again/ till it is dry and cnsp.
Take it out, and cut it up, as in ^e I'epeipt for ^
roasting a pig, and dish , it up ^e same way.
:-A
SAUCE FOR A Pld* -
"■- ? ■ -' .«''■■'-■■■'. ■* ■' " . ■"-' ' • . ■ \
Some iike a bread sauce, made thus: take a,,
mujxjhkin (pint) of water^ «rumb down a slio^ 61
bread, a blade of maceji or a grate, of nutmeg, and
a ll(;tle^l}ole pepper ; boil them together for five
or suTmil^Ules, dien pour the water off, take ou|
iihe spice, and beat up the bread with a piece llf
batter ; add a Ifttle gi»vy to h^ < j v ■ s
■f «.
^*
K '•
Take some good gravy, k piece of butter rolled
in flour, ja' tf^lespotmftil ol ketchup, a little of
' ihe sage out of the ipfide of the pig; take thie
brakte and bruise thein with two hard boiled yolks
t>f'egg8; boil^them all together, with a little pep«
per and salt^.b^^ not too mujch, as there is peppef
Jmi salt m the sa|^e5|6u take out of the pig^; pul
'aoine in'aiiftuceboati pour the rest into the dish^
||Uid serv€^ it up. This I think the best way of
f a sair^fot a pig; but study the taiteof .^
£Eimily in thijs ftnd all other dishes.
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n f ■ " BO A8T1N0. BOILING, ««!.
to DRS88 A PIG LAMB FASHION.
At tke time of the year when house lamb it
dear and scarce, take the hind quarter of a large
sucking pig, boil it half an hour, take off the skin
neaUy, and roast it, and it will eat Uke lamb,
with mint sauce, or a salad ; an hour will roast it
at a good fire.
TO STUFF AND ROAST A SHOTJtDlE OF MttoON.
Gut off the shoulder, with as much mekt on it
as you can ; take ouf the blade bone and the
•boulder bone, leaving hi the shank bone ; make
m stuffing thus: take a litde' grated bread, some
beef suet minced small, the yolks of two hard
boiled eggs, and anchovy, a small quantity of
onions, and a little parsley and thyme : miiice all
^ese small : a little pe^r and salt, a dozen of
oysters, a little nutmeg grated, mix them all
Sogether, th^ work th«m up together with raw
aggs : staff the mutton where Uie bone came out,
and sew it up : put two skewers across ifia under
iUby 4d keep it in foiiii» and laake it £ut gn the
ifilt: roast it; when done, take for sauce tome^
of the oyster lijpiiOiL «i»j a few oysters, a glass
«l wine,, an a^^, a little nutmeg gcated,
It small onion wyk : stew all these tege<ii^ for
about ten miftules ; take out the onioni andfiiBr
the sauce luyaer. Garnish with scraped ^
fadish.
,.t . .
-jf^'
\
ROASTING, BOILING, k^
n
(y'
/ TO RpA&T TBNISON. '^
Take iv haunch of venison, ipit it, take four
, sheeta of white paper, butter them well, and coyer
the venison widi them ; tie them on with a imaU
itriog, and baste it well with cream, or milk, witk
a piece of butter in it, all the time it is roasting^
A neck or a shoulder should be done the sanM
way; aftd, wh^nit is done enough, take off th«
paj^r, and dredge it with a little ftour, to make it
£roth : but you must be very quick, for fear the
&t should melt. You must not put any sauoa
in the dish, but have sonuLyery good grayy in
one sauceboat, and sweet IRuce in another. If
it is a brge haunch, it wiUtidie two hours and a,
half; if a middling size, two houi^ ; if a^nMdl otae,
an hoU^ and a bdf, ajt a good fire : but^iMcii
depends on the fire you keep in roastiD§ an^ .:
thbg ; the neck and dM>d4er will take an hoQ^
and a halfl Serye it up., j^'; ^h''.-' '■^r:'::^'!^. ^
''»vfi
^ SAUCE FOR R0A8#«£NI80N.
You may make either of these sauces for
yenison: red cinrrant jelly, warmed to a liquid,
or half a pint (half a nuitekkin) of red wine, witk
a quarter of a pound^Mfear, sinunered over a
sk»w fire for fiye or nBteunutes ; Or half a
pint (half a mutchkiQ) <^l&M«r, and a quarter
of a pound of sugar, siiiMiJ|Atogether till it is
|i.8irup. - ^ , .**» ~
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BOASTING, BOILING, «ia.
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^
TO EOA8T MUTTON VENISON FASHION,
Take a, kind quarter of good fat mutton, cut
the 1% like a liaunch of venison, lay it in an
earthen pan. with the ^ side downward, pour
a bottle of red wine over it, and let it lie for
twenty-four hours, frequency basting it with the
wine ; then spit it, and baste it with the same
ir and cream all the time it is roasting, at a
fire, and two hours wUl do it. Have some
, gravy in one sauceboat, and sweet sauce
other. A good neck (back ribs) or a breast,
^ts well do^e this way. •#
;TX) KEEP VENISON OB HARES SWEET.
If the venison or hare be new killed, dry it
^th a clean i?loth, and hang it where Hie air
will come to il^ if you want to keep it for some
time,' dry it very well, and rub it aU over witli
beat ginger and white pepper mixed, hang it in
a dry airy place, and it will keep a long Ume.
When you roast it, you need only wipe it with a
clean dry cloth, and paper it, as in the receipt
for roasting venison. Never do any thing eke
io jvenison that you wish to keep long, as aU
otlier things are apt to spoil it. ^:-:J'^\[-:^--'%J^
i/rO FORCE AND BOAST A LEG OF MUTJON;
4r^e a leg (gigot)b of good^inutton^ or
three days kiUed, and with % sharp kni|^y It
.^.jk,, ifc jjiri. ,
ROASTINl
•1
open on the under ^^^B^HB^P^® bone« and
take it neatly out at th^i^^w^ng the thank '
bone remaining ; take half qPmdred of oyaterti
|)arboil them in their own liquor, chop them a
little, but not very small, add some crumbf of .
bread, pepper and lalt, a little beat mace, or tliaf
grate of nutmeg, the yolks of two hard boiled eggi
chopped snudl, an anchory boned and minced
amall; mix these up with a raw egg, stuff it in^
the place where the bone came out, tie it tight ,
with a tape, spit and roast it ; baste it with butter ;
if any of the stuffing drops out, save it, by setting
a plate under it in the dripping pan ; put this in
a saucepan, with half a pint (half a mutchkin)>
of gravy, and give them a toss, pour it under the
meat. Crttrnish with pickles or capsicum, if you
have them, and serve it up, -7 ^'
TO ROAST A PILLET OF BISEF. J •
Take a fillet of beef (the inside of a»sirloin ;)
you must' carefully exit it out with, a sharp knife
from the b(^ne ; grate some nutmeg over it, some
crumbs of bread, and a little minced, parsley^
pepper and salt, a little lemon grate, aild a small '
quantity of thyme nibbed down ; roll it up tight,'
and tie it widi a packthread or tape; spit and'
ioa^t it ; baste it with a quart (diopin) of inilk^ .
and a quiprter of a pound of butter, as you. would
a hare. IVhen it is enough, take it up and untie
i% jiut slick in a silver akewer before you take off
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82
ROASTING, BOILING, &c.
the String; have a Uttle good gravy in the dSsh,
and sweet sauce in a sauceboat.
pT'
TO ROAST A TONGUE OB UDDER.
Take a fresh tongue ; first parboil and skin H ;
stick a dozen clovfes in it, roast and baste it with
butter, or milk and butter, as you ^ do a hare.
When done, have some good gravy in the dish,
and sweet sauce in a sauceboat; the udder is
doiie the same way. I ; .
' TO ROAST A HARE. [
Case and truss the hare ; you must have a clear
quick fire : if it be a small one, you must put a
pint (mutchkin) of milkVandaquarter ofaiound
of butter, into the dripping pan, which j must
be very clean : if ularge one, a quart (a chlopin)
of milk, and hajfa pound of butter ; baste i^ well
with this alL^ time it is roasting ; and, when it
has sbaked^p all the milk and butter, it w^ be
done ejaough. It will take about an hour.
ANOTHER WAY.
When it is cased, make a pudding thiw
take a quarter of a pound of beef suet, and
as much crumbs of bread, a little parsley shred
fine, and thyme rubbed down, as will lie on a
sixpence, an anchovy boned and minced smtdl^
a little pepper and $alt, a little nutmeg, wid
lemon peel : mix all these up with a raw egg^
\\
7iV"*""''»>^J™>
^
ROAStiNG, BOILING, &c.
88
^sxdn dpoonfiil of cream j put it into the haire, and
sew up the belly: spit^ and lay it to the fir^,
which lUust be a very good one : your dripping
pan must be very clean : put in a quart (chopin)
of milk or cream, or part of both, and half a pound
of butter ; keep basting it all the tifne it is roas^g,
till the whole be used, and it -will be enough*
You may mix the liver of the hare in the pudding,
first parboiling and mincing it, if you choose.
Serve it up, with red currant jelly in a sauceboat,
and gravy in the dish. '
.-■' ■ ■■" • ■■'■ " ■■:" ■ C-"' ■ • .. .; ■■:':■■■'•,■..
V. SAUCE FOR A HARE,
Take for sauce a pint (mutchkin) of cream, a
little gravy, arid a quarte^^ Of a pound of fresh
butter, put them in a saucepan, and keep stirring
them with a spoon ^ill the butter be all melted,
and the sauce thick ; then take up the hare, pour
the sauce into^^e dish, and serve it up with sweet
sauce in a saiiceboat. • ^
V ANOTHER WAY,
Take some good gravy, thicken it with a piece
of l>utW rolled in £our, or you may leave the
butter Out if you. think* proper, and only have a
godd gravy in the dish, and some red currant
jelly warmed in a i^uceboat, or red wine and
fugar boiled to a sirup, done thus : take half a
pint (half ar mutchkin) of red wine, andTa quarter
of a pound of sugar; put them in a clean sauce**
84
ROASTING, BOILING, &c.
•.^ •>■
pan, let it simmer for a quartet of an hour. Y ou
may do half this quantity, if you think it is too
much, and put it into the sai^peboat.
' \i . '■_-;■■ '/ ^'
'^ ■ ■ TO ROAST A RABBIT,
dase and truss it, roast it and haste it with
good butter, andr,^ when ready, dredge it witihua
Uttle flour, to froth it; little more thjui half an
hour will do it at a quick fire; take the liver,
ijrith a little buhch of parsley, boil apd chop them
[l»gether very small, melt some butter,- and put
half the liver and parsley into it; give^ it a toss
over the fire, and^pour it into the dish, anj
garnish with the, rest ^^ the liver and p^urs]/!"
Observe, when you mifiie the sauce, to put \p^
little pepper and salt, and a grate of nutmegL
TO ROAST A'rABBIT HARE FASlllON.
. ■ "I " ,
Lard the rabbit with bacon, and roast it as
youdoahsure, with the addition of two glasses
of port wine in the c^am ; when done, dredge it
with a little flour, to froth it; and send the same
sauce up as for a hare. .^
TO ROAST A TURKEY.
Draw the turkey very cleaii, and make a stuffing
thus : take a little beef suet shred small, a few
crumbs of bread and minced parsley, a little
pepper and salt, and the grate of nutmeg | mix
all diese iip Mdth a raw egg, and stuff the breast ;
i^g|fe^^at.Ji5sAlj^"<«iM^^to»to-^>'g"-'^^,'\- t }.*M&t'Si
-, ^S^r-tf^i^^
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ROASTING, BOILING, &c
e*
then truss aiid roast it. You should paper the
breast till nearddne; baste it; with butter, andy
before you take it up, ^as^e it well, and dredge it
with a little flour, to iiroth it. A middling turkey
will take a full hour at a good fire, — a %ge pne,
an hour and a half.'
s;..
, SAUCE FOR A ROAST TURKEY.
Put. some good gravy in tV dish, and make a
bread sauce, thus : crumb a little stale bread dowii,
put it in a saucepan, with a very little salt, and
a few corns of whole peppej; pour a little biuling
water over it, let it boil till sinooth ; add a spoonful
, of cream, and send it up in a sauceboat ; or an
onion sauce made thus : mince some onioiis^mall,
put them in a saucepan , with \#ater, boil them
till tender, and strain the wate^^ from them ; put
them on again with a piece of J)utter and a spoon-
sful of cream, a little pepper and salt, a small dust
of floiir ; seild it up in a sauceboat
TO ROAST A GOOSE.
' ■ ■+-■■■
It should not be robted till some time after
being killed, as it will then eatjnore tender, and be
better flavoured : draw ai^id truss the goose : take
a very small quantity of onions nibced small,
a little sage minced, pepper and salt, sprinkle
these in the inside. Roast it, paper the breast,
and baste it with butter ; you need not take much
butter, as it wiU almost baste itself; a middling
n^
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86 . ROASTING, ROILING, &c,
sized goose will take an hour ; but the best way
to know when it is done, is to observe when the
smoke draws towiurds the fire. When done, dish
it with a little good gravy, and gravy and apple
sauce in sauceboats; never put much gravy in
the dish where the fowl is to be cut up.
TO KOAST A LARGE FOWL.
Ilwill take an h^ur roasting ; a middling one,
three quarters ot an hour at a quick clear fire %
a small one and chickens, about half an hour :
when ready, baste it with butter, and dredge it
wilh flour, to froth it ; take it up while the froth
is on it, and dish it with a little good gravy. .
^V- SAUCE JFOR A FOWL, \
"" You may keep the livers, and Boil them till
enough, then bruise them with the back of A spoon,
take the yolk of a hard boiled egg and bruise it, ^
put them in a saucepan with a little good gravy,
a little pepper and salt, a teaspc^nful of ketchup :
giye it^a toss over the fire, and send it up in a
sauceboat. Gr you may make an egg sauce,
thus: boil the eggs tard; and chop them, both
yolks and whites; melt some butter, and put
them into it, with a very little pepper a^d salt,
and send it up in a sauceboat
^
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BOASTING, BOILIIiO, &c.
K8.
57
TO ROAST WILD OR TAME pUC
Half an hour at a very quick fire ivill do Jthem ;
i^ tame ducks, you shmild have a little saoe shred
small, a little pepper and salt, and put them in
the inside ; but never put any thing into wild
ducks.
SAUCE FOR DUCK&
AtiU ■
)oon, 1
;^-
se it, \ 1
'■'■■\
ravy, ■
hup : 1
in a H
auce, H
i
1
both ■
I put ■
salt, ■
Dish up the ducks with a little g^od gravy,
and an onion sauce in a sauceboat ; if wild ducks,
a little good gravy in the dish, and li little port
wine and sugar warmed in a sauceboat.
' ■ ♦, ■• ■ ■ 1 ■
WOODCOCKS, SNIPES, AND PARTRIDGES.
They will take twenty minutes' roastiiijg; if
large, half an hour ; put them on a small spit,
«c^4ake a slice of bread, toast it nice and brown,
then lay it in a dish under the birds ; baste theni
\ with a little butter, and let the trtnl drop on the
topBt When they are roasted, put the toast in
the dish, and lay the woodcocks on it ^ have a ^
little good gravy in a sauceboat, and ^erve them
up hot. You are to observe never to take any
thing out o^a woodcock or snipe ; if partridges,
dish them on tc^t, with a liMe good gravy in
one saucciboa^and bread sauced in another.
'4i
-.&,
88
ROASTING, BOILING, &c.
PIGEONS AND LARKS.
Pigeons will take about twenty minutes, and
larks fifteen: take the pigeons, a little pepper ^^
and salt, and rub in the inside a bit of buVter rolled
in flour; put a bit in each of them : ttuss and spit
them, on a small spit; roast, baste them with
butter, and, before you take them up, baste and
r dredge them with a little flour, to froth them. For
. sauce, take the gizzards and livers, boil, and chop
or pound them in a mortar : take the gravy they
w6re boiled in, put them into it with a little bit
of butter, and a little dusi of flour, a teaspoonful
of ketchup, and a little pepper and salt, give it a
toss 6v6r the fire, and pour it under the pigeons.
. SAUCE FOR LARKS.
When roasted, take, for sauce some crumbs of .
bread, done thus : take a small sauce or stewpan
and some butter ; when melted, have a handfid of
crumbs of bread, put them into the stewpan,
keep stirring till Apy are,brown : then put them
«Mi a scarce to drain, and l|y them round the larks.
Have some melted butter in a sauceboat
■.'.,",-■ . ■ ' :. ■ ' ■ ■ V <•■■''. ' ■ ■ ,
..'■'.'' ' ' . . . ' * ' , ^ T
TO ROAST A FOWL PHEASANT FASHION,
If you should have but one pheasant, and wish
to have two, tske a fine full grown fowl, keep 4
the head om and truss it as you do the pheasant;
'^ lard it witnWon, but do not kffd the pheasant^
*
^Mt^^iii
iSteftnLn^S
'ffiS^^^^*'"
' -*j& * &'fti^^j^K^:
ROASTING, BOILING, &o.
89
an4 ^ew people will discover it. When done,
have good gravy In^the dish, and bread sauce in^
a sauceboQil;^
OBSERVATIONS ON ROASTIN& FOWLS.
When you roast a goose, turkey, or any kind
of fowl, take care to singe them with white p%per,
and baste them with butter : and, when the smoke
begins to draw to the fire, and they look plump,
baste again with butter, and dredge them with a
little flour, and take" them up while the froth is
on them.
GENERAL DIRECTIONS FOR BOILING.
To Wl sorts of boilii% meats allow a quarter of
an hour to each pound ; and be sure to skhn it well
just before it comes to boil ; for aU meats will
have a scum ; and, if that is allowed to boil down,
it will make the meat black ; and when you are
making broth, frequently lift off the cover and
wipe the inside of it, for the drop from it is very
apt to Uacken the broth. All kinds of fresh
meat you are to pu^ in when the water boils, bat
salt meat when it is cold. V
I'O BOIL A SALT ROUND OF BEEF.
.Put it on with cold water, and keep it slowly
but constantly boiling : if about twenty-four Gt
this^ pounds weight, it will take three houra
QO ROASTING, BOILING, &C.
and a half after it cbmes to the boil ; when done,
before taking off /the string, take out the iron
skeWfer, and entey a' silver one in its place, then
take off the striiig, and trim a thin slice of the.
top before sending it up.
TO BOIL A LEG (gIGOt) OF MUTTON.
Put it on|/With cold water, but first tie it in
a cloth ; let it boil slowly for two hours and a half
after it comes to the boil; when ready to serve,
dish, and have a caper sauce ready ; pour some
into the dish, the rest in a sauceboat.
\ TO BOIL A HAM.
When you boil a ham, put it into a copper or
large pot, that will hold it easy, with cold water ;
let it be about two hours at the cool side of the fire,
before it comes to the boil, till it is well warmed
through; then stir up the fire, and bring it to
the bpil. ^If it is a small one/ it will take an homr
and a half ; if a middle sized one^ two hours; if
a large one, two hours and a half, after the water
begins to boil, as you must consider the time it
has been heating in the water, which softens it
and makes it boil the sooner. Observe, always,
before you put the hdm into the copper, to take
a coarse kitchen cloth, with some warm water,
. and wash the ham well, to take off the straws and
clamminess from it, and you will find it willlook a
great deal nicer; and when you come to dish it
ROASTING, BOILING, «cc.
91
for table, take off <the skin, and take" the raspings
off the crust of a loaf and shake all over it ; set
it before the fire to brown, and turn it till all sides
are brown alike ; and send it to table, sticking
a few cloves about it.-*^ Some people pour a
glass of brandy over it, and a little white su^r,
before you put the raspings on ; but that you
may do as you choose.
^
/
TO BOIL PICKLED PORK.
Put it on when the; m^ter is cold ; if a larg^e
piece, it will take tw6 hours ; if a middling, an
hour and a half, or an hour, according to its
thickness ; if you boil pickled pork too much, it
will go to a jelly, and not eat well.
TO BOIL A TONCa^^ ' \
If it hto been long in salt,7put it in the pot
over night, and set it at the side of the fire ; but
do not let it boiVtill about three hours before
dinner is ordered, and then bring it to the boil,
and let it boil all that time ; you will find this
method makes the tongue swell, (this is for a dry
tongue ;) but if frosh out of the pickle, two hours
will boil it; and put it in when the water is cold.
TO BOIL A TURKEY. %
: Put it on wip cold water, with a handful of
salt in it, iir^t tying the turkey in a doth; let it
^':
^t,^^-',-^ ^ ^
^ju.A„. J^lfi^V
t'*i^.
98
BOASTING, BOILXNO, 8«j.
boil moderately for an hour; when ready to
serve, diah it, and have ^ the following m^
ready: —
..V
8AUCE FORyBOlLED TURKEY,
Take a little dWn gravy from mutton or veal
bones, if you haye them, or a little soup ; if you
have them no^ put it into a saucepan, with a
blade of maete, an onion, a little bit of thyme, a
small bit oiAemon peel, and an anchovy ; boil all
these together, strain it through a hwr searce,
then put a bit of butter in a stewpan, dredge in a
littl^our, let it froth up ; then put in the gravy
you had just strained, let it boil a few minutes,
^d a little minced parsley ; or, if you have
oysters, you may put them in, in place of the
parsley. If you have sausages in the house, fry
some of a nice brown, and lay them round the
turkey; garnished witJi sliced lemon.
For boiled fowls, parsley and butter ar6
generally used ; or you may make an oyster sauce
if you choosy ^
-': ■ • ■■/ ^ ■ /' ■ •; ■ ■ ' \ -
to BOlt FOWLS, OE HOUSE ^AMB.
Boil fowls an* house lamb by themselves, in a
good deal of water, and skim it as it rises: a
chieken will be done in twenty minutes ; a good
fowl, ill three quarters of a hour : a small turkey,
iia/^ut an hour ; a middliug one, in about an
-l.±u..
"f*^«-'iTE-» i^-^
"f|* t,'- ' i* •«>-
r :■:■-- / /-.
%^
ROABTINO, BOILING, &f.
08
;»
hour and a half; and a large one will taki^ two
hourst or two hours and a quarter. For lamb,
allow a quarter of an hour to each pound weight.
SAUCE FOR BQILED^DUCKS OR RABBITS.
For boiled ducks or rabbits, make an onion
sauce, thus : — Take the onions and peel them,
and boil them in a good deal of water ; change
the water after they have boiled a whije, then
boil them till tender; take them up and throw
them into a cullender to drain, then chop them on
a clean mincing board, and put them in a clean
stewpan ; shake a very little flour over them ; put
in a little cream, a piece of butter, and a little
salt; give them a toss over, the fire, and, when t|ie
butter is melted, it is ready. Pour it dver tbfe
rabbits or ducks, and serve it up.
y
SAUCE FOR A BOILED GOOSE.
For a boiled goose, you may make a cabbage
sauce thus; first boil the (»bbage, and thea^op
and stew it with a piece of butter, a little cream,
and a very little pepper and salt; or you may
make an onion sauce as for a boiled rabbit.
. -^
■:.^ -
Wm
A
CHAPTER V,
MADE DISHfes 01^ BEEF.
" \
i\
TO MAKE A BROWN SAUCE, OR FRICASSEE. .^^
Take some flour, put it into a plate,.8et it in
an oven, any time you are using it ; letit brown,
^ 8tirriniroften, tillitbeaUof anice brown colour;
take it out and sift it through a hair searce ; le
^ it cool, and put it into a paper bag, and keep it
for use. ■ ' ,
When you want to make a brown sauce, take
" two tablespoonfuls of it, and break it as you
^Wiuld starch, with a Uttle coW
good soup boiUng in a st»wpan ; pour some of it
into the flour you have just broke, and stir it
toirether, and then return |t to the stewpan ; put
in a whole onion, a Uttle ^t, a grate of nutmeg,
or a little beat mace, a spoonMof ketchup, a tea-
'J ^8poonful of anchovy sauce, a Uttle^squeeze^of
lem^ wad a gl^ of white wine ; (observe, after
' you have mixed the browned flour with the soup,
- 6tram it through a hair searce, for fear of l«mp8»
'C-
'/. ■ ..
•^"S'SS^WS**^ "-^ff^r '
,1 - ^
MADE DISHES, &c.
M
into the stewpan,) and let it boil, at least, l^an
hour, as all sauces are enriched by boiling, and
come to their proper flavour. This answers for
all brown sauces, and is much better than taking
browned butter, as, by this direction, the sauce
will be free from grease. You may add truffles
and morels, mushrooms, or oysters, i^you think
proper, according to what you are drying.
TO STEW A ROUND OF BEEF, WITH A RICH
SAUCE AND ROOTS.
V Take the found, and rub down a small quantity
of thyme, mince some onions and parsley fine, a
little raw meat minced fine j mix tliese together,
with a little pepper and salt, and work them up
together with a raw egg; take out the bone, and
put in the stuffing, where the bone came out;
then wrap the flap tight round, skewer it weD,
and tie it tight round with a tape ; then rub it all
over with a little thyme, parsley, and minced
onion, and a little inixed^spices ; have ready n
clean pot that will just hold it; put in a little of
the marrow out of the bone ; then put in the round,
and let it stew for aboiit ten minutes, without
water; next put in a pint (half a gallon .English)
of soup, and let it stew for an hour on a slow
fire, or a carron plate : add a little boiling water*
Observb to haye no' more liquor tJian comes
half way up the meat For a round of twenty
pounds weight, it \(dll take fova hours and a
ml
i^^^^i^i^f"^.'^,
th^'ili$i-t:^C-» ?^^^^-^tUt^A^,i > *'i*^i.*-MI
T'-'^iS' ''*^
Wf^ --r -■"J-^t™
/
t6
MADE DISHES, &c.
half constant .tewing ; you my leave in the bone
if you choose. You may stew a rump m the
«J,e way, and, for a change, leave out the rootm
and dish it up wth forcemeat balls. ,
TO BONE AND DBES8 A RIJMP OJ BEEF.
Lay it open with a sharp knife on the under
side, and take out the bone, but be sure not
to spoil the other side in teUng4t out, as flie
bone Ues very near the skin ; rub it oyer wiA
pepper, and a very Uttle salt; let it he about
right days before it is dressed. Then make up
a stuffing thus: take a pound of lean beef, a
quarter of suet, two onions »\n««<^ .^ff ""«
«chalot minced 5 fry the onions ma Utde butter;
mince the meat, and pound it in a mortar ; min«
the suet; take a good handful of bread crumbs,
-pepper, salt, and^ litfle thyme rubbed jown^
Lk all these together with a raw egg, and staiff
it where tte bone came out 5 tie it tight with a
tape; stew it with a Uttle weak wup tdl done,
taking care it does not set to the bottom of Ae
fOtTm^ke a good brown sauce, "sf'f »«* ^
brown sauce, (p. 93) : you may add forcem«*
balls or vegetables, as you please : dish and garnish
irith vegetable flowers. Twenty poimds weight
will take fotir hours' 8;^e#ing.
K>
MADE DISHES OF BEEF.
97
'J'
RUMP OP BEEP A-LA-MODE.
Take a rump of beef, lay' it open on the under
side, take out the bones, make a stuffing, thus :
one onion, two eschalots minced very" small, a
little white pepper, two of three cloves pounded,
an anchovy minced small, a little dried thyme
rubbed down, a small quantity of parsley minced,
a few bread crumbs finely grated; mix all thes^
ingredients with a raw egg, stuff it well into the
part where the bones came out, tie it tight with
broad tape, and rub the meat all over with mixed
spices ; if in cold weather, let it lie eight days,
turning it every day^ and rubbing it with spices;
if in the summer season, it will be ready in three
or four days; have ready a well tinned pot that
will just hold it^ rub the bottom of it with somef
marrow or butter, tie it well with a broad tap9^
lay it in the pot$ and let it get a nice brown on
both sides, theii add some weiak soup to it ; if you
have nbne, take a litde boiling water, some whole
pepper, two or three whole onions, a carrot,and
turnip, cut in pieces an eschalot or two, ai^d a
bunch of thyme; shut it close and let it stew on
J^ moderate fire for five or six hours or more, if
it be above sixteen pounds weight; the op^nstde
must be laid downwards, first for an hour and a
half, then turn it, and let it stew dll done; you
may add a slice of bacon ham under it ; when
iender, carefully take it ov^t, lifting it by the tape,
-.-gC^
ge MADE DISHES OF BEEF. ^^
if you can, to prevent breaking it; cover it to "^
keep it hot, strain and slOm the sauce, thicken it
with a little browned flout, season with anchoVy
•auce, ketchup, Indian soy, and a glass of white
wine( with a squeeze of half a lemon ; boil it m
a clean stewpan until it is rich and thick, dish
and pour the sauce over it with some forcemeat
balls. ; \l '
- J^ofe.— You may do a small round the same
■''^- ; ■■ ■■. .•■■;. ■•;,:''■•■'' I."-/ ''X "V;- ■ ':
A BREAST OF BEEF PRiESgED.
Take the nine holes of beef; 4fter it has been
properly saited for about ten days, with salt, salt-
netre, and sugar ; boU it till' tender; the instant
you take it out of the water, take oi4 the bones,*
lay a clean doth upon a board, and S^y the meat
upon it, then lay on another cloth, wad wotaw
board upon it; if you have not a chees* press, lay
on it a very heavy stone, and let it lie| aU nig^t,
when it wmibf ready.
TO DR^ BEZt BOUILLE.
Take a nice 8quare,^der, lean pieie of beef;
about four pounds weight^lard it tyough^imd
through aU over ; put it intraK8tewpan> with the
handsomest si^e uppermost; j^ > two piflte
(a chopm) of sbup, witha Htde bum^of thy»e,
and* litde wmter savory^ a whole onnn^^ httl^
whole pepper and salt, and a bjade ir two of
.>i'4f*
, '»■&%»>
* If
'A
MADE DllkES OF BEEF.
»•
mace; shut it close, and let it stew till quite
tender ; next take out the ohion and sweet herbs ;
take out the meat, and skim o£f the fat from the
soup ; take two tablespoonfols of flour, break H
with a little cold soup ; then add the soup you
have just skimmed to it; strain it into a clean
pan, let it come to the boil ; then put in the beef,
two tablespoonfuls of ketchup, the squeeze of
half a lemon, the grate of some nutmeg or maccy
a glass of white wiiie,, some ^rttffles and morela,
a little salt tot your taste ; let it stew all together
for half an hour. ^ Dish, and pour the sauce over
it ; garnish with lemon. This makes a nice
eohier dish, or a centre, and is seldom placed on
any 4>ther part of the table.
,^ TO BQKX: Alfi) AOLL A BREAST OF BEEF.
Take the thin end of atbreastof beef, take but
the bones, rub it over with salt, saltpetre, and a
littleTaw sugar, some thyme ^rubbed to a powder^
white pepper, and a small quuitity of pounded
mace ; let it lie for eight days, turn it over two
or three times, that the salt may penetrate all
parts of t^e meat. When you are to ude it, toll
It up tight, and sew it with a packing needle^
stew it for two hours and a half. Make a good
brown sauce with forcemeat balls, or roots cut
down, if you choose; gboe the beef, dish, and
pour the sauee under. -^
4i
41
%^'
-^ I.-,
»'• ■ .
5-^
;• r
itO\
MAPE DISHES OF BEEP.
XpEEF TONOU* RAGOUT.
Take a fresh tongue, tdce o«f the root, boil it
in wit and water, iptilitinll V*^\^*^'\^
the pan. a carrot, a whole onjon, esdialot, a f^w
pepper.;;.™*, and a bunch of thyme; ehutu
cl««e, and let it ?tew till tender, takeit out, «hce
It, dip each dice in the yolks of eg(^ flour and
fr^ it of a pale brown, rtrain and>hicken the
«a\u!e With a UtUe flour; seasoit 1J*h ketchup,
anchovy sauce, squeeie of lemon, and a gkss of
white wine; reduce it until it be nch and good;
have the dish hot, phce the tongue, as much as
Tou can, as though it had not been shced, so as
to appear whole; pour the sauce round it; gar-
nish ^th capsicumi. pickled beefr-root, or green
'^'n; serve it up.
BEEP TONGUE BRAZED^
Boa a tongue tm about balf done, peel it, and
hrd it through and through with fet bacon^then
take some wesk soup, pepper, salt, some c«^ote
tut in slices, turnips turned, a parsnip c
ifency, a whole onion, two or three ^clov
bunch of tbyme; stew it tiU toiler; when <
iake out the onion and thyme, thicken tiie
add a Utde ketcbup, the squeeze of a 1
tod a glass of whife wine ; serve it up, wi;
roots round it ; youmay glaze the tongue ;
think proper,«-it makes a handsomer tinis
-. «••■>>!.'■■»•'
'•7'if'\-^V;r ■.'•:.. ,/
/"
MADE, DISHES OF BEEF.
101
BEEF TONGUE IN DISGUISE.
Take a fresh tongue^ Wil and peel it, cut it
in (Alices; simmer over a clear fire or carron plate
about a quarter of an hour, with a little butter,
chopt parsley, an eschalot, pepper, and salt ; ta^ke
it off, and let it cool ; make a good deal.of forced
meat, with equal quantities of veal and beef
suet, crumbs of bread soakedl in a little milk or
cream, pepper, salt, parsley, a very little thyiibey
all finely minced; mix them with the yoSks of
three eggs; lay some of the forced meat In the
bottom of the dish you intend to served up in»v
then lay the tongue on it,- put together ^'though
not cut ; put the rest of the forced nfoat on it^
smooth it with a knife, dipt in the yolks of egg%
in the form of a tongue ; strew over it crumbs of
bread ; bake it in an oven, or in a Dutch oven/
before a good fire, about three quarters of att
hour; when of a good colour, take it out, and
poiur the fiert off; clean the dish nicely; make A;
nice dear sauce with veal gravy, salt, pepper»
the squeeze of lemon, and . a teaspoonfol iMt
anchovy.
i^> ■"
k
TO FRICASSEE A BEEF 'TQNI^E BROWIT.
Take a neafs tongue, take off the root, and
boil it tender ; take off the skin, and clit it' in
slices, fry them in butter ; then pour out tkp
butter ; put in as much gravy into the stewpnil^
^iijg^
'«*,i >iUtJa-.
>.''J
■ • ■ n^*'' ■
"t.
.V
b''
102 MADE DI8HE8 OF BEEF.
ag you think you will want for sauce. Obierve
the same rules as for fricassee of pigeons j garnish
widi lemon. You may do any of the above with
a brown sauce, if you prefer it. .
TO STEW A BKElf TONGUE.
take a neat's tongue fresh ; take off die root ;
stew it in a little salt and water till it wiU skin ;
toke off the skin ; put it into a clean stewpan
^th a pint (mutchkin) of soup ; if it stews down,
add a little more : let it stew till quite tender;
then take it up. arid Strain the liquor it i»nM
.tewed in ; put it in the pan again, "d* » 'l™^
beat mace, or the grate of a »""»/«' »*>«*'* "^^
a spoonful of ketchup, a gkss of white wine,^*
few truffles and morels, pickled oysters, or murii-
«H,ms, and the squeeze of a lemon ; !«» »t^»tew
for a quarter of an hour : thicken it as in former
'*'>r^— You may lard the tongue if you please,
as soon as you have skinned it, M it lopk. mudi
better 5 and, with die addition of a few forcemeat
balls, it win make » he«l dwh for a Kcond
coMse ; odierwise, it is generally placed a> «
centre or comer.
t<J SWCASSBE ox BAI.ATE8,
^-wk* and wald diem weU, and put them «i
««i cold water; let diem simmer t.U you can
take off die blade skin very dean ; dien put tliM«
tfe&sfe^V
.r* ,
^.~f A ^ ^i^'plXkMi^^-clv.A.-'A. i
■ ,,f*r>Ff-|r?^:fSi'-"**-f.
.'■f.
MADE DISHES OF BBEFV
100
J
oti again with milk and water, and let them
timraer till quite tender ; take them out of the
liquor, and spread them between, the folds of m
towel, and lay a weight upon it to keep them
flat : make a little forcemeat of veal, season, and
apread it on each of them ; roll them up like a
collar, and tie them with a thread, else they will
open. Have a fricassee ready, as before directed ]
let them stew in it for a little while, and dish
them up, and garnish with lemon.
ANOTHER WAY.
Prepare the palates as in the former receipt;
out tb^ into square neat pieces ; then have a
white fricassee ready, as before directed; dish
them, and garnish with lemon.
TO RAOOUT ox PALATES.
Take the palates, wash them clean, and put
them on in cold water ; let them bdil slowly
till tender, and take off the black skin ; then cut
them in neat pieces, and make a brown ragout
sauce thus : take a mutchkin (pint) of good gravy
soup, a piece of butter, put it in a stewpan, and
let it brown ; then shake in two tablespoonfuls
of flour, and stir it for a litde while ; next pour
m liie soup, throw, in a whole oni^ the squeeze
Afa lemon, a glass pfwhatewiue»:a|^^ beat mac%^
«r nutmeg, a spoonful of ntHahrbom ketchup, anl^
■M teaspoonfiil of anchoTy sauee ; let t^em boil for ;
"i
*fe..
rf
irof^kitw •^'i^tidn ^ <iuAJei<i.*
-Jit"",
104 MADE DISHES OF BEEP.
ten minute.; then .train, and return 't^**"
Se .tewpan. «.d put in the pa>«^»j J"' J*™
rtew in {he «.uce till it i. fine and nch. Du.h
It up, and garnish with lemon.
I
ox PALATE. LARDED.
Stew them about half an hour ; then scrape off
the btack .kin, "turn 'hem *o the hquor ap^.
mdjet them .tew till perfectly tender, take.
, a1 out, hiy them between the fold, o a rfoth.
«nA lay a weight over them, to keep them
St t trim tU ; take the trimmmg^^^^^^
little lean ham, .eawn with ^ pepper and Mat,
^ wSAr.tnffing np with a raw egg. .pread «
£ on each plte, double them over, anjw.4
a needle, fa.ten them; then lard them With firt
?;^„^^h, and throw Fetty «»««' *»8**f'
Tte^n, put Wla little water.to mourten, h»y Ae
5is:m,w *-»^- "=»<^; l^*^*''^;*::
f«r about half «p» hour: make 8. neh Mown
««^ n Trrel «iuce. DiA. «ul gba.
thwaipou* the fauce under.
' ■■ /, i .Jo llA»E BEEF OLIVE.. ■
-Cot ««neUd«m.e .teak., iia^^
^ a lolHnWpin 5 <1«^ *«"» f* u We
Si quwitiSTf white pepper and «dt ; have
tome forcemSt made, thu. : take «.me veal, M
:\\
/ •',
MADE DISHES OF BEEF.
105
and lean mixed together ; you may take a small
piece of lean bacon ham, a little parsley minced
small, some pepper and salt, and a few crumbs
of bread ; beat all these well together in a mortar
with a raw egj? ; ^Y » ^^^^ ^^^^ ^^^^ steak, and
roll them up tight ; the best way to fasten them
is with a small skewer ; roll them in the yolks of
eggs, and then in crumbs of bread; have a pan
of boiling dripping ready, fry them till done of a
nice pale brown ; and dish them with a brown
sauce.
BEEF OLIVES ANOTHER WAY.
Cut some handsome' square steaks, flatteii
them with the rolling pin ; lay some forcemeat
on each steak, roll them up tight when all done;
take two small skewers, itick four on each, du8t
them over with a little Hour, put some butter in
a saucepan, when it firoths, put in the olives,
bruise them till they take on a little brown, then
turn them ; let them brown on the other side i
when fried, drain off all the butter, add a littla
sdup, with a whole onion, a tablespoonful of
mushroom ketchup, a teaspoonful of anchovy
sauce ; shut up the pan, and let them stew for fi
little, break a little flour with a little cold 80up»
add it to the olives : let all stew together for a
few minutes, dish and pour the sauce over them.
j.fu.'\,\ifaJMm&J^
^Si-m^^^ ilt&
loe
MADE DISHES OP BEEf,
■i-
TO MAKE Bllf COLLOM.
Cut tbem into small pieces, about the tile of
a dollar, the crow way of the grain of the meat ;
dredire them over with a little pepper and salt,
and a little flour ; have a small piece of butter m
a stewpan, and fry them till tender, and of a pale
brown ; then have a nice brown sauce ready, and
drain the fat fr^m them, and pour the sauce over
them. Ganiish with sliced kroon.
TO STEW BEEF STEAKS.
Cut 'the Steaks from the thin end of the spare-
rib, half an indi thick, rub the bottom of the pan
with a little fat ; season with white pepper and
sakii^y in the steaks with a whole onion, shut
S«>m d«^, and set it on a slow fire, frequently
look at them, but do «ot turn them, thev «^»
. <»st sufficient gravy 4>f>eiteelves to do
Mike a nice clear brown sauise, seasoni
ketckMP* a few pickles, some pickled mushrooms,
and;i&wi have them, a few pickled oysters;
■liiiiijiml"^lJ^ tender, dish them, and what
TOTvlfflBS^in 4® I»n» P*** ^* ^ ^^ ■*^*^*
giv9 WipoYer ill fire, and pour it round
^ steiiki*
• I
t*t '• *
TO BROIL BEEF STEAKS.
iiavea clear fire, free from smoke; throws
UtUe salt in the fire; have the gridiron very
i
" W^f,' %•
,.,J.
IIADB DISHES OF BEER
€
clean ; Piiii4f»»« ^^^ »"^ ^ ** J^^ '^^^ • ^®*
rub U ^tfirlMrof th6 fat of the steak ; put on
a (jwpli ^tot*»aka, and continue to turn them till
'jJmUl Have the dish ready, very hot; |m^
"Seetadi ^ it, «|nd, if the todily Vihi% mince
a littl* diilon or eiichalot small, and sprinkle ont
the steak with a little salt : then lay the other
Meak on it, and with the steak tongs press them
together ; turn and press them again, and you.
will find the dish full of gravy. Cover with w
hot cover, and send them up. Never send more
than two steaks at a time, but send them hot and
hot as they are wanted : never salt the steaks
while on the gridiron, as it draws out the gravy.. .
TO MAKE MINCED COLLOPS' OF COLD BEEF.j
—If you have the inside of a cold roast sirbln
' of beef, take the fat from it^^^d mince it fine|>
*| a.<#an stew^ with a little soup ; when,
soup toils, purygbi n^ with a little pieee :
of butter rdUed iA flW^^ kptchup, jpepper,
and salt : when th»!lMce ik thick and smboth, it
will be enough. I%ih it>.and garnish with toaated.
\ TO MAKE MINCED COLLOPS, ;fi£r>i
TtJce a tender piece of beef; cut it into small
pieces : then, with a mincing knife, mince it
small, with a little beef suet ; have a stewpan.
Teadjr, with a small piece of butter, and a littlr
*,
:>
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IS
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1 1'
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V
108 MADE DISHES OF BEEF.
onion, minced very%maU: give the onion a fry
rZ butter for a minute, put in the coU.^
cover the pan close, and let it stew on « •l^J'*
tr a few minutes ; .tdce off the cove^ and w^
a wooden spoon break them weM, or they willgo
LrSpsf sprinkle alittle «alt and white pepp^
wer them; cover the pan again, and let them
Z^ Si qdte temier ; have a Uttle.T?' ''^
*M to it, with a teblespoonful of ketchup, "^T
Sesji^eze of a lemon; dishit, and garnish with
^'^.'lESi may make veal coUops Ae same
way, only leave out the onion, and give it a little
more lemon than for the beef. V
-, .■-...;,■■ ■ ■ N ■ l V,
• '' TO DRESS BEEF GOBBETS. ■-
TWce a tender piece <» beef; cut it tetop^^^
about two inches square, and half an inch dn*;
^ a little onion very small : ^^^^^^^^
■ Zne, white pepF' and salt, rub **« «r^
X Aat, and shake a Htde flour over^Am;
have a wdl tinned pan, fry them nicely of a fine
Sown; in the mean time have a brown^Bauce
S A^ *«-&«>»' ^^ and put them m
^Lce, and let them stew in it tdl tender.
, 55Lh thei.. and ganOsh with beet root, or any
\ kindofpfcUe. ' j?
J'
['X
'fv .' «°',T'« f-f'i^n^ w^
-*;'** '^*t
MADE DISHES OF BEEF.
109
V BEEF GOBBETS ANOTHER WAY.
Take a nice tender piece of beef, with a little
suet; mince thera down, with a small quantity of
onion o&chalotte, pepper, and s^lt ; work it up,
and make them into cakes about the size ^of a
dollar ; when they are all done, fry them with a
little butter, first dusting a little flc^r over them ;
dish them all round the dish, linking one a little
over the odier, and pour a little g<^od sauce in
the middle.
TO S^W OX KIi:^NEYS.
Mince down a large onion yery small, put a piece
of butter in a stewpan, and, when it froths, put in
the kidneys, and strew th^ onions all over them;
let them fry for some time, then addaladleftdof
soup ; shut them up, and let lliem stew slowly ^
they will take two hours' stewing ; when tender,
strain and scum the sauce, thicken it with .a little
flour ; season with pepper, salt, and a little
ketchup. Dish, and pour the sauce over them.
^ofe,^you may do sheep'^ kidneys the same
:• way.-'.;: ;;'' .■.;■./■. •:■.;.•-■■.■:- '■-■/''■- /^ ,'[-■: \:-\-
V'-fJt.
ANDOUILLETTES OF BEEP.
Take a piece of tender beef, with a little suef^
mince as small as possible ; season with pepper
and salt; form these into small cakes about the size
9f, a crown piece, and about half, an inch thick ;
M
-r
7YT
.,,,,,,v,_^ .<,_!-- ft^-p-- .■-: .■■i-i.
1,0 MADE PISHES OF BEEF.
augt oyer wiA a UtUe flour, P«t a Uttle bttttor
Lt:Singpan;puan>e«.doudW«^^_
cienuy uuuc, ««- .1^ /.nripts : DOur a brown
Jn the manner you dp cuueis , y»^ •
«iuce in tbe nnddtte. W
TBIPB AS IRICANDBAUS.
': Take four or fire pieces of nice white tripe,
r^ Jt one way than the other, make a little
^KfvSweUpoux^inJJeyS
5Se.asyo«wooldolherfeicandea«s,with»8harp
"^-TU tripe must be boiled very tend*,
before you teas this fish. \.:!x-\_^-^4^
1^
, Wmicasseetbipbjt
' TVto some nice white tteSMe tripe ; stew it on
-'- -" r— ^^i; ^ — —
ijifiluiia
!fe?^f«^P?^^r»»^|P|
i-t^ i,,i*s. t -^sii n-v jea +
MADE DISHES OF BEEF.
ill
TO FRY TRIPE IN BATTER.
Beat up one egg (yolk and white,) add a little
milk, then a handful of floui?, a little more milk
and flour, till you think you hare as much good
thick batter as you shall need to fry the quantity
ie you intend ; dip each piece of tdpe into
Ibatter, and quickly put it into the boiling
^^Iping ; fry them of a nice brown, taking them
but as done, and ktyin^l^em on the back of a
gearce, to drain and keep warm till all are done.
IHsh and send them to table. <
TO PRY TRIPE.
Have a pan of boiling diipping, let the tripe
be ve'ry tender, dip each piece in yolks of egg8»
then in crumbs of bread; season with pepper and
salt, fry them of a, nice pale browh, and lay ihem
on the back of a scarce to drain as you do theuiy
till they are all done. Dish aiid send them to
tdi>le, with be%l 'butter and mustard in a sauce^
boatr-'- ■• --^•. ;.;;..;. , ■ ,-.,:.;,i..-. ;•'•.;.,,■ , ^ . ■.;.w- ' , . '
-<..^:P' ".^..^'^v' ;^^^-:■■■.T0 -STEW TRIPE. ■ ,;-.,/- :;. r* . y
Take some nice tripe, alter being boiled till
tender; put it on with some milkand water, with
a whole onion and a little salt; let it stew lall
you can xuu a quill easiLy through it. Dish it
ynith the liquor about It Tripe done this way
is ate with melted (b^t) butter and mustard*
T: A5^^»^&2t .'i«?ii
i^i^'immmsmis
S3^?£7'^
r.\-
.4
i^.
,„ MADE DISHES OF beef;
You may send the onion up with it, as some
people are fond of it.;
TO cWBinf TW*'*
' Tdcea. touch double tripe «^ •"f"*"*^ *?.
3 V !fJ;t tiU it is quite tender, then «mt it
ft dish, stew It tiU It •» «!"• . over with flour,
into squate pieces, f "»» ^"J^^^ „f better in .
mince an onion ""^l: P?* » P*!^t i„ the tripe,
rtewpan, and, when it fr°*f' P^J^'V ^^Jfy,
•p£t:irr:/^:Sr,i?Utae«>u,
:ttsS:Xofcjn^^^-;-S
aUtttesalttotaste; ^^^^J'^iSf put it round
middle.
TO COLLAR BEEF.
rr^.«rAcefmBxe cut off the thin end rf tk
. Take « »*%°J7V . ^ ^^^ ^^e out the bones,
beat the insiac wen w*v.* «„u„ptre well pounded,
ll»e«^-rC™?of S?t XpUulof
a quarter of » P««^« JJ^t ^^d white pe^
»w sugar, half '»:*"~*Xei withaUtfle Ay^^^
tM», doves and nutmeg, inixedwitn a J
LbW down to a powder, nAAe^
with tkese mpe''^"'* ""l7fo^^i„ht or ten
Sif^^^StharoUing pin. and strew
5^ ' "
K
-i.
4'^
■ .
'
.±^1
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-
— — -
^—
ir
^^K^^^'-.
'
■ ." '&i
^^^^^Kj^^^^iHaa
— -
—
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i
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.. dd
^^^^^[^1
WX'ei'^'t'SW f,> ■' "^•f^^vr ■ . j^
•V^
MADE DISHES OF BEEF.
m
gome more spices over it: roll it up tight, tiejt
with a tape, and thfen a cloth round it; boil it tiU
tendff, (it will take fiiUy three hours;) when
done, takeitout, andliangituptiU.cold; take
off the cloth and tape, and dice it for use : ga»-
niflh with parsley.
TO POt BEEF.
Tf&xi as much tender beef (not &t) as ymi
choose : cut it into pieces : put it in an earthen^
can, with a good piece of butter; tie it up with
paper, and put it in a moderate oven (two hourr
will do it) : take it out, and take out the meaty
and save the liquor : cut it (the cross way of the
grain) into small pieces, and pound itin a mortar,
season it with salt and mixed spices : take offlhc
&t of the liquor it was baked in, and add a litfle
of that gravy to it, witii a good piece of cold
butter, pound all well together : teii the potting
jars be well buttered, and press them^ quite fidt
leaving as much room as to pour clarified butter
over it : put it in the oven for about a quarter of
an hour, tiU you think it is quite hot through :
take it out, and, when cold, poiuf chirified butter
over it; when tiie butter is cold, tie it up witii a
bladder, and it will keep a long time, and make
mce supper dishes, sliced or turned out wholes
ganiish with parsley.
•4k
wn "^^p-*W'
T
lU
MADE DISHES OF
BEEF.
L
♦ ■
' , TO POT BEEF HEAD.
Wash and blanch all ttp blood well from it ;
™.JS it -^hen <a.fd, take all the ,meat off the
parboU It , wnen w u, . ^^^ ^^
W;.cutit downmto«.Mfflp^^^^^^ ^^^,
«^nn»r and salt over it : put u in » ^""^ .1 j •
^rtai^'aTmuch of the Hq-' '» ^l^iJ^ttw
*^ Ml ^«„^, u . with a piece of butter, let u siew
^Ta Zrfae.^uL fine and tMck. ^
"~A when cold, ^um it out a» yon do jeUy . or jou
:i^£^ir«»Se dishes for snpper; gannsh
witlipawley. ^
. ' ^ "' ' < . _, "/■■-.■■
^ , ^O POT cow HBEL.
. After the ieel k deaned and lK>iled ten^^
•, cuUrdown very smaU; season ^ ^^^^^
^ ^pper andsalVandthe gmte of aDutm^
VEZ a little veal soup for half im liour ; put a
, iV^tii a iKwc ^ r ^iien cold, turn it
into any «l»ap® y<>^ "*^® » '
out as you do jelly.
■ . . ■" ■ ■■. -■■ -■ ■■'■■■ -"^ ■ ■ ■ ■ ■;
TO BOIL COW HEEL,
Afteriaving scahted all the hair offthem,«.d
tak^Toff the Jioofs, p«t tiiem in a Pot ^* *
S^TdS of wat«r ; let fl'«""'t«?i'« "^^
fcgt; the next morning, '^'^^^ Z\TZwie
Zj «.f it Ut When you want to use it, prepare
Ufor4Kd i r c ct e d'int he r.oeiptfortope.or
s^'„«?^ , \p ^y , .■,^-:.
7prr^t f '*"" f,?^*' '" '
MADE DISHES OF BEEF. lU ,
Youmay senditupcold, if youUke, with mustard
and vinegar, or it is a very nice fricassee,
to BAKE A BEEF TONGUE. '
Boil it till almost done ; peel and spUt it in ^
two ; dip it in melted butter ; roll it in bread ^
cfumbs, pepper, and salt ; bake it slowly, basti^ .
it with butter ; make a sauce thus : take a^littt^
eravy, a little minced parsley, pepper, and^salt,
Ae squeeze of a lemon; beat up the yolks of two
einrs ; add it to the sauce ; give it a toss ; pour m
the sauce, and lay the tongue on it. Garnish
with sippets of fried bacon.
SAUSAGES WITkREB CABBAGE. ^
Cat down the cabbage, but not too small, put
it inia dean stewpan, with a |)iece of butter, ^
Uttle salt and pepper, a small teaspoonM/ of
vinegar ; shut it close, and let it stew on a dow
fire till done, but not too soft ; in the mean time,
fry a pound and a half of sausages nicely ; dish
tiie cabbage, and lay the sausages neatiy on it.
Note,^l{ you have no sausages, makfe mock
sausages tiius : take cold roast m^t®f any kind
you have in the house, mince it as small as pos-
sible; season i^th white pepper, salt^ dry tiiyme
rubbed timmgh a scarce, a small quantity of
onions or eschalot micely minced ;iou may add
parsley, if you like the flavour, or any other swefet
herb ; a few cnimbs of bread and a littie fet must
-i
^^yteci^''!..
' ,W^^f^' '^ "
.'!'
{!..>'
IA-.
lie " MADE DISHES OF BJIEF.
be mincea with tEe meat ; work it up with a mw
eKK, yolk and white, roll them m the fonn <rf
siusages, and about the same length ; glwe with
the yolk of eggs, roll them in crumbs of bread,
fry them, in a pan of dripping, of a fine brown;
dih as above. These (patties and n88oles);HaU
be found rery useful receipts, as they use ^up
coW meat that could not be served up any other
TO MAKE BUBBLE AND SgUEAK, AN ENGLISH
DISH, *
This dish is generally made from around of
beef that is not altogether done : slice it in hand-
some sUces, fry it nicely, but not too much, else
it will make it dry, sprinkle a litHe ground pepper
over ; have some cabbage ready boiled ; ^e the
ineat out, cover it, and keep it hot whilst^you
diofi and fry the cabbage nwely, with a Ume
but^jr, pepper, and salt; when done, diA ^e
meat iu^e middle of the dish, and cover it with
the cabbage, leaving abit to appear m^the middle;-
«rve H np hot, or it ia like a beef steak, not
^. This is a femUy dish, and seldom i»ed
. etherwise.'^ •• ■■'"■■'".■-''" V.*.'
. ■ ■■ .:■■..■.• ';- ■■ ^■■^/■; ■•■■,-■
^O MAKE A 8TE0N& GLAZE FOB GLA^N^ HAMS,
TONGUBSj^C
l^ce down some veal, beef, and afew sUces
of bacon ham: put it on the fire, in a well tame*
*^ 1 ■»■*%* ". r
'*f jT 'T^f ^.'"
MADE DISHES OF BEEF;
m
pan, and let it get a catch (brown) on both sides ;
then pour in some boiling water,, but not to cover
the meat ; shut it up dose now and then ; observe
if it boils down, add a little boiling water to it i
let it stew till the i^hole strength is out of the
meat; strain it; letit sti^d till cold ; take off all^
the fat; have an ounce of isinglass dissolved in a
Jittle water, strain it; put the soup and it into i
dean saucepan ; b^il them till they oomK to A
strong glaze, which you know by trying a little
in a saucer set to cool. Put it into' a jdly pot,
and it will keep for a long time : when you
'require any for using, take as much as you want^
and set it in a plate before the fire to melt Tie
the remainder lip, to keep the air from it',
. , ' j .• \ ;fp SAIiT BSEV.4' ;■..;■ ■ , J*:-..:,;: ,
; When the beef oomeii^m the butoheiv out
it into such pieces as will be suitable Jwrth*
table ; take as much salt as you think 8JPBoi|Mit
for the quantity of meat you intend to salt; dry
it before the fire ; then rub the meat well all over
iwithit, and be sure to rub it into all the open
paxU you can find; lay it on a dean hdar^
paddng it well together. Let the board be ndsrf
higher on one side than the other, that the blood
may drain fiom it; cover it well AWth a clothe
aiid ktit lie for twenty'-four hours. In the mean
lime, prepare the fnckiethiia: take as mudi water
«a YQu areifue w3l coTtr the meat» when padieA
k
^ -n*-" ,^1^'V '^
••V.
■
net /made dishes of beef.
in the barrel or vesiel you mJan to keep it m;
stir in as much salt into the Mjater «» »» make it
carry an egg< to a stone of beef, allow half an
ounce of wdtpetre, well pounded, and a quarter
of a pound of raw sugar ; put them into the water,
and boil it about an hour, carefully skmimmg as ,
it rises ; take off the pickle, and, when bold, pour •
it on the meat : be sure it be covered ; lay a
board and a weight on it, to keep the meat from
riZg above the pickle.— The barrSl should^ave
a cover ; but, if not, put a cloth several^es
doubled over it, and a board over all to kefep «ut
the air: in the summer, it wiU be fit for use
in a fortnight ; but, in the winter, it wOl take^ft^
month* _ ■i'
You may salt a round of beef the same way by
itself, by Jputting it in an earthen or wooden
vessel that will hold it, turning it twice a-week :
it will be ready f6r use about the ^me time as
above. This method of salting beef m pickle is
by ftr the best way/ as it takes the salt more
reiTular, and is not dammy, or apt to have any
W parts in it^2i is sometimes the case m
aaltinV^it with dry salt, and it requires a great
deal less attention to keep it in good order.
■■ \^t^:-' ■.■•■ ■ , ■■■<.■'■■"
;^ ■ ■ * TO CURE A BEEF HAM.
4 l^e a nice rumi^ of beef, new kiUed; with a
ihart) knife, lay it open on the under side, and
falr4> tVft bon e neatly out; miaiiipgome dry salt
'Si
.%*■•
'"'m'
MADE DISHES OF BEEF.
119
with a little saltpetre ; riib it well in the part
where the bone came out, and all over it; let it
lie for two days, rubbing it well each day ; then
tie it well with tape, to close up the part the bone
came out of. Prepare a pickle, as in the former
receipt, sufficient to cover it ; let it lie in it about
«x weeks ; take it out, dry it well with a cloth ;
and wrap it in a coarse cloth, on a board, with a
heavy weight on it, to squeeze out all the pickle ;
-let it lie in that state two days ; then mix up some
salt weU dried before the, fire, a little ground
>pepper, and pounded ginger ; rub it all over with
this mixture ; dredge it all over with bran or oat-
meal ; hang it within the heat of the fire, but not
too nea^, till it has done dropping; then wrap it
in strong brown paper, tie it up well, and hang
it in a £y part of the kitchen.
TO CU^RE ox TONGUES.
Rub them over with salt ; put them in a vessel
that will just hold them; let them lie for two-
days; then pour off the liquor, as the blood that
comes from them is apt to spoil the pickle ; then
mix some salt, saltpetre, and a little coarse sugar,
rub them all over well with this, pack them into
the vessel, and throw a good handful of salt over
them ; let them lie for eight or ten days, fre-
quently rubbing them with fresh- salt, and salt-
petre; if they have not cast a suffirient quantity
of pickle to cover t^em, mix up a cold pickle; <^
•^'1
5^*^.
; arr^ ; a
.3
,90 MADte DISHES OF BEEF.
«at and watet/sufficiently .trong to make Wi egg
.wim in it i pour it upon them ; cover them ^th
a doth, but first Uy a weight on th^, to keep
them under the pickle. 1
. t/cURE POHK or MUTTOlif M^Mfc
Take/the pork ham, after being cut in a F^
Wt forta ; have the wit well dried at the fire, and
Unn fpound wme saltpetre very fine ; to^every
rjpf -alt, allow a tea.poonful,«f «ltpe^
„d/^o ounces of lump •"««', P«»"J*f.'J2"
ihZ together; rub the ham weU on boAside.
wST to mixture for half an hour, and be sure
^o« rib it into every erink or crevwe you ««
ind in the ham ; lay it in a trough w on a board ,
'if vou have several, pack them close, ky a doth
over them, and heavy weights or stone, on the
top. Repeatthis, rubbing with fresh ingredients,
on^ eveVy week, for four weeks; in the last
rubbing, mix in some ginger and other tpices,
Zi rub them welL Thi, wiU prevent J,e^&«
from getting to themithwi dredge diem weU i^^
*Tet W ^finSa or shieUngs, and hang the*
in a dry ptace. Mutton hams may be done^the
««, ^y, though I prefer a pickle a. for berf
ham, since nothing can penetrate so weU into Om
mutton as a strong pickle, ^ken kept over tiM
head, whidi'murtbe attended to in sidting any
kind of meat, In pidding pwk, observe th.
sanie ndes. - • •■. > .^ . , ■ ■■ , '/ • ^^
"S
!'»-»^F
if:.
■~'M-
.■^
MADE DISHES OF BEEF.
A RICH CULLI8 FOR ALL KINDS OF BAVdtM*
Slice down tW(k pounds of bacon ham, eight
pounds of veal, eight pounds of beef; lay in thfr
soup pot, first the ham, then the veal and the
beef, two htfge carrots qut, tliree or four onions
cut in slices, a good bunch of thyme, a little basil,
a handful of whole pepper, a head or two of
celery, some eschalots ; shut the stewpot doie,
•et it on a very slow- fire, or a carron plate, let it
tte# without water, till the meat has got a catch
at the bottom, but not too much ; then add a pint
of boiling water : shVit up the pot, and let it steW
till that liquor is ahiost reduced ; haf e boiling
water ready, and fill up the pot tdmost to the top ;
let it stew ilowly, but constantly boiling, for ^ye
or six hours ; by this time the soup indll be rick
and good: obsenre, iislit boils down, to add a
little boiling ^tet several times during the time
it is hbiiing ; let it be reduced about one-'diird^
strain it, set it by for use, with the &t on it» in a
«ool pantry, in several different bowb. ^*^ ft^^
Take a well tinned st^wpan,^^ut in kdf m
pound of butter, let it brown, dost in as muck
flour as will make it pretty thick, hat not too
much sa: put this browning by for us«j ^'-^^ -^
When you have a good many dishes to drei|^
with a brown sauce, take as much of the above
soup as you tbink will answer ; add some of thie
browning; boil it to a sauce oonsbtence, add
:.%'
'}-'
*
^"*■•
4'.
*>
/ I
w
«r
,iB MADE DISHES OF BEER
^ «-» nickled mushrooms, oysters, ketdiup,
-truffles, P'**!"* ™ of a lemon, beaten
anchovy «u«, ^T^^'^^^Ate wine: you have
"^V""* two ^•'! "V,j dishes ; you ca.
""^ trW Ak Ae^Ues inU, such «
vary them, by »«"*"»* i„to others, accor-
you think proper, *« ?y«^" f ^ „« can make
^ \'^ ^^rottT^'tTe addition of a
gcMne sharper than otoers, oy «« _ ^
"tr^SrS^directionsMs^
• - A. iLk but this is meant for a-large
i^;ry,t.'r--y'-preparedfbranydishe.^
that you may have to dress.
TO MAKE SAVpUBT JEIXX^;
■ -Mre as much brown wup as youithink you
laiMBsiiuv Tf it is to turn out of »
shaB have occasion for. " « «T*, j^ a littk
rimpe, dissolve an ~^^ J^^ ^^L int.
See out the Whisk, f * "« «??" t? t^f-ptS
kto one nde of the fire, and >" »*,"^',r«"
^ thS^raflannelbag, a. youdocalves-feetjeUy.
4For Fowls in JeUy, see p. 65.)
■9.
wx .
MADE DISHES OF BEEF.
128
TO KEE^ MEAT HOT.
The beit way to ke€|)\neat hot, tf.it be < one
before the company comes, is to dish the njeat,
and set it on a pan of boiling waterj cover the
meat with a deep cover, so as not to touch the
meat, and throw a cloth^ ovct all. Thus you may
keep the meat hot a long time, and it is better
than over-roasting and spoiling it ; for the steam
of the water keeps it hot, and does not draw out
.the gravy, or dry it up; whereas, if you. set it
on a carron plate, or even before the fire, it will
dry up all the gravy, and spoil it-
'■-^— ■ .;.:.■ V. BEEF LOAF. -■ .'Vy '"■.,--■
Take a piece of roast beef, fiit and lean: if
you have no roast beef, parboil a tender piece of:
fresh beef J mince it as small as possible: season*
with beat pepper, salt, 9 small quantity of oni«tt
minced sinall, a little sweet herbs j moisten it
with a teacupful of good soup; mix in a raw
egg, Butter% pudding-pan, and press it in;
then, if you have a steam, put it in, wid Jet it
remain tiU you are sure it is hot thiiough ; or you
I may lay some green blades in the bbttom of water,
land set it on them; cover it with a pliatef, and
put the cover of Ae pan over all ; this will
[answer as a steam, and prevent i^e water from
[getting into it ; tl^n turn it out on the dish you
[intend to serve it up in; have a little good brown
%
■ v i.i nnfeg .-""
124
MADE DISHES OF BEEF.
sauce leady; pour it round, iand glaze it all over
the top witH a «troitg glaze, as in the receipt for
fiicandieau; garnish with crimped parsley, aiid
^erre it up hot. This answelrs for a corner disk
for a la/ge company; these things^ fwr change,
are iisefiil. /
_ ^ ^ TO MAKE LIVER PUDmNGS,
W^h and clean the guts well ; boil the liver
till it will grate or pound ; take an equal quantity
of minced suet and, liver, mince an onion or two,
season with pepper and salt, and a little thyme
rubbedfflnall; fill the guts, but not too full, and
80 continue till you have filled as many as you
intendib make ; cut them in proper lengths, and "
«eweach efld; haVea panof boiUng water ready,
jio not let item boilr^^ bursty
irndt tJiim w^ large needle to prevent them
'irom buTsldng while boiling (fifteen minutes will
^o;them;)^lake thepi out, and, lay them on Ae
back of a wev^p cooL When you jerve them,
lieat them in b^^g water, then broil «nd dish
£i^ PUDDINCMI* ^
quantity you mean to fiH,
^_ __ qiiantity««f :be^, suet and
isp^es, giate doi^ some stale baked bread, wash
bi, some mw sugar, iiutaieg, cin-
the gmte of lemoii ; mix all thesd
iBome efUTfaati,
siaiBony
i^'*J\^ A^ Utt'*il&&^
^,^ it ■^"-t ""s;:
^•3|K"SE,Y^.(I?'< ^''^^ ,
MADE DISHES OF BEEF.
im
II over
iptfor
^9 and
ir disk
hange,
le liver
iiantlty
or twO|
thyme
ill, and
as yoa
hs, and^
' ready,
1 bursty
kt tliem
tes wilt
on 4e
e theifi)
ad dish
[ to fil|»
«iet and
ydi vasli
01 these
well together, and fill them aa in the a^ove ,
receipt; boil them, and, when done, hiy them on. >
the badi of a sieve to cooL When ^ou serve
them, heat them in boiling water, and broil them.,
TO SfAKE BLACK Pt7Dl>IN6&
When you kill beef, stir the blood till cMf
then strain it through a coarse scarce ; to half a
gallon (a pint Scotch) of this blood, take a pint
(mutchkin) of sweet milk, mince down two pounds
of suet, one pound of oatmeal well dried befoire
the fire, two or three onions miijped small, pepper
and salt, rub down a little thyine ; mix all tJiese
together, and fill them as above ; boil, frequently
pricking them with a large needle, to prevent
their bursting ; when done, lay them on. a sieve ;
when cold, hang them up. When served up,
obserye.*tbe same rules^^ above.
TO MAKE A HAGGIS.
When yoii kill a sheep, take the large bag
and wash It well with cold water, then fill it with
boiling water, and skewer it up for a minute, '
turn out the water,, turn it, and take off all the ^
scurf clean; lay it in cold water to blanch;
have the lights and heart well boiled ; take the
small puddings and slit them up, wash them
clean, and b^ch ; then boil them ; when cold,
mince them, with the lights and heart ; mince
t h ree quarters of a pound of s uet, two h a ndfi i ls —
4
^j'l-'^'^^i.y * ■^wi^(^r%^''"'f^fii^^"^pm\ "" '•!
/
I*'.-.-
.1 -
[Eg
126 l^ADB DISHES OFTaE^JF^_^^ j
of oatmeal weU dried, in onion minced Bmall,
and a Uttle parsley, thymfe, pepper, and salt; nu:^
all these ingredients together, and fiU the bag,
but not too fuU, with twb spoonfuls of water, and
sew it up; boil it as you do puddings; it wiU
take an' hour and a half boiling, vhich must be
slowly; frequently prick it to prevent its burstmg;
serve it up hot. , | ■ ^
to MAKE OitTMEAL PUDDINGS. /
For one pound and ^ half of suet minced, take
two pounds of oatmeal, an onion or two minced
snijdl; season with pepper arid salt, and fi tiiem
as above ; observe, the meal should be weU ^ed
before the fire before you mix it up. Serve tiiem
asid)ove. ' ^ '
^..■'
;l 7
f .
'■*-■ ^
/X
V ./
^r W^^f ^ \
% ' *
CHAPTER VL
MADE DISHES OF MUTTON.
'it
• TO DRESS THE BACK RIBS OF MUTTON.
Take a fore quarter of mutton ; take off die
shoulder, cleaving as much of the meat on ihe
balsk ribs as you can ; then take off the breast,
theit die neck end, leaving a nice square piecer
put it on with some soup, and let it stdW till
tender ; thendraw out the bones, and have a nice
brown saUce mkde up ; put it into the sauce, and
let it stew for half an hour; take .three turnips
pare them, but not too large, cut them across, and
scoop them out like troughs ; boil them* in water
till they are enough; tsdce them out, and keep
them waim; have some spinage, nicely dressed
with a little cream and salj^; dish the mutton, set
tiie iurnips round it, fill them with the spinage,
and;p6ur as much df the sauce under thd meat
myou think proper; send up the rest in asauce<-
b(mt ; in the ineaii time, haye a ^hizing rea^
made ^ thus ; thke a ladl e ful of goo4 80up, jput At
jii^.*iat.i»i'« " i'T <»
-yf^^wn^^wSBK"
"^w^am^^s'SsmymTJ-
128 MADE DI8H9S OF MUTTON..
in a small saucepan, and let it boil down to little *-
more than two tablespoonfuls ; take a bunch of
feathers, and, just as you are going to send it
up, glaze the mutton over with it. This glazmg
answers for a fricandeau, or fillet of veal, or any '
other dish that requires to be^laaed.
:■ -.-. :-■^^ - ■• /. ,■
TO DRESS A SttOULDER OF MUTTON. /
Dress it the same way as directed for lamb ;
and you may dish with turnips and spinage, as in
the above receipt. ^
TO DRESS A LOIN OF MUTTOl
T^e a loin of muttdn, and cut off the flap with
It sharp knife, take out the bone neatly, then take
the skin ahiiost off, and turn it under ; make a
nice forcemeat, and fillthe place where the bone— /
came ottl^ and turn the skin round it : skewer it «
neatly upwithsmallskewerSi and tie it with tape,
Stew it in soup till tender ; then take it out, and
glaze with the^yolkrf of eggs, and dfedge it with
te«ad crumbs,' minced parsley, pepper and salt;
«et it in the oven, or before the fire, to bro^n;
^utafti mc^ white Meaasee, or a brown sauce,
iuidpoiir it under; youmayaddafewegg-balH
;vkh the white »a«ce. If you dp it with a brown
v4Bflioe, you may tidse a dozen small onions, pfeel
\W boil tbem in wafei^ then put them in the
fance, and let them atewiw aUtdeinit; and dish
andi poos the sauce round i%>^ y~' rr^ ~
.<■ /■
V-
^■Vfi ^m- •^-'-ipi-rtar
'I.
MADE D1Sh4s of MUTtOK. 120
TO BOJTE AnA ST^FF A LEO OF MUTTON^ ,i
. Lay. it open on tlte undeMide, and take oiit
the bone, all but the shanlr^ .then take, half k
hundred of oysters, scald and beajrd them, chop}
them a little, two hard boiled eggs, mince them, ^
a few bread crumbs, pepper and salt, woA these
up with a raw egg; stuff it where the bon^ came
out, sew it up tight, keep it in its own form as
much as you can, tie it round' with paper, and
when you lay it to the fire, baste it well. Maker
an onion sauce, thus: take two or three good
large onions, mince them down pretty small, and
fry them with butter, keep stirring', but tfo not
iet them brown J when they ate done, add a tea^
cupful of soup, another of creami artd a piece of
fresh butter, salt to taste; let all boil for a littloy
dish the mutton, have some good gravy in the
dish, the onionsauce ill a sauceboat^ : ^ - ^
\ _ '■;'■. ■ ■ \ \"' •■ ■•"'■■.'' r.i -Jf ■
. ' ■ . ■ ' ' J. ^v ■■■'•..■.■. ■:■.'■..•■
< If you should haVe li breast of boiled muttiHl
com6 from the table, it makes a good supper disfa^
done thus: take a sharp knife and score it cross .
and cross; take a Kttle pept)er and sifetlt, and some
minced parsley and thyme, and a few' cruiiibtf-of
bread, strew Aese over, and bri>il it on |i 'clear
ire; send it up garnished with" orimpt parsl«yr
done thus : pick and* wash the paiiley, lave
some boilipg dripping, t hr o w in the paisley, ai a
h
A*
i>K::f^m^m^i.
180
MADE DISHES OF MUTTON.
minute lift it out with an egg-slic^, and it will be
both., crimp and as gpreen as when it was put in.
Garnish the mutton in bunches round' the dish.
Be sure to dry the parsley well, or it will make
the dripping fly« "
HARICOT OP MUTTON,.
' Take about seven steaks from the back rib8>
beginning at the thin end ; tak0 off the skin and
m little of the ht ; flatten them with the cleaver,
strew a little salt on them, and dredge*^ a little
flour over them, mince an onion very small, and
shake over them ; ^en fry them in butter of a
nice brown ; in the mean time prepifre a nice
brown sauce, drain the steaks from the butter,
and put them to the sauce ; have some tunups,
turn them into small ones with a turnip turner,
and ettt the carrots into diamonds, or any shape
you fancy ; boil them in water t^ enough, drain
the water from them, add them to the haricot,
and let them stew together for half an hour ; dish
the steaks neatly, and pour the sauce and roots
over them.
y>-
'<.i-
TO HASH COLD MUTTON*
Cut down the mutton in nice square pieces,
break the bones, and put them in a stewpan with
a itrhole onion or two, and a litder^water^ let it
stew about an hour, then strain it; duiEtt some
flour o v er the mutton, put it into a d e an stewpan;
' ^'jj^
*, 'hiUK^^.u^ e'Sa. tFit
■ad^^as,.^™ k^^Jj.&,iAr^
^^^^r^
V
;#.%,.-■- "'S-'P'slgf^^;^
MA9B DISl^ES OF MUTTON. 181
I . '■■■ -^ . » . . "■
pAd the Uquinr you have just strained ; season,
with p<»pper: arid salt ; a spoonful of ketchup ;
let at) stew' 611 the meitt is tender, dish and
senre^i<^up. Observe, coM roast beeJP may be
done the same way. If you hiive them, pickled
mushrooms are good in aU hashes. V>^ y
/* SHEEP TONGUES AS "TRICANnEAU.' ' %
Boil them till nearly done ; peel and lard theni;
stew them in good gravy with a bunch of sweel
iierbs, a whole onion, two or three cloves; take
out the tongues, boil the sauce down to a glase,
and glaze as directed for veal fricandeau; in the
meaii time, prepare a sauce as follows : put a little
butter in a dean stewpan ; when it froths, throw
in an onfon minced small, a handful of chopt
parsley ; pour a little water into the pan the,
„ glaze was made in; boil it, stirring at with a
spoon, to remove the glaze ; add it to the onion
and parsley ; season willi a little ketchup, and a
spoonful of vinegar ; pour the sauce into the dish,
and place the tongues neatly on it Serine iiifl«
garnished with sliced lemon.
^1?-
SHEEF^S TONGUES WITH ONIONS.
Boil and peel them ; have a dozen of small
onions peeled and r^y; put a piece of butter in
a stewpan ; fry the onbns for a little, add a li^le
minced eschalot, dust in a littik flour, a ^int
(mntch k in) of good soup , a spoo n fi i l of ketchujp,
a glass of wMte wine. Season with a little b^t
£^^^.,xl;
/
tti
*^,
■f'.-Kf-
182 MADE DISHES OF MUTTON:
mace and saTt; pilt in the tongues; let thein
t1«w in the sauce for half an hour, till it looks
rich. Dish the tongues in the middle, the onions
round : garnish with beetroot and green pickles, :
■ ■ '. ■ ■ " • .
* "'.'■' ' * ■ ' ■ .
SHEISP'S TONOUEb IN PASTE. ;
Boil the tongues very tender ; peel 1;hem, and
divide them into four, lengthwise; make a little
forced meat; put a little round each piece, then
roll them up in thin paste ; fry them in a stew-
p«i of boiling dripping of a nice brown; drain
and dish them. Garnish with fried paste sippets.'
. .• •■■'•■■■ >^ ■ ' ^ " ■' ■■■' , ■'■ ' ■ .• . ' :' • '.".'■
^3AKED sheep's TONGUES WITH WHITE SAUCE.
Boil them till nearly enough ; peel them; roll
them in eggs and bread crumbs ; set them in the
oven ; baste with a little butter till of a fin6 brown;
take the same liquor the tongues were stewed in^
boil it down to half a pint (half mutchkin,) add a
teacupful of cream, a bit of butter rolled in flour f
boil all together for a few minutes; season with
a^Httle mace and salt; beat lip the yolks of two
eggs, and add it; ^ve it a toss, but do not let,
it boil ; djsh the tongues neatly, and pour the
sauce under them. Garnish with sliced lemon.
i : Note.—Y4m may serve them up without sauce,
ganiishied with crimped parsley-r ^ - <^^ ^^j •
:-{^.H. •■.■■■■•.■-..'•:-■.■■•■:■•: ■'-■•-; '■.'' ■.■ ■■ . ^**--:-::-''
- ^a DBES8 sheep's l^UMPS WITH RICE,
, Take six rumps, put them in a stewpan, with
some good soup, just enough to cover them, let
» 1
wy
MADE DISHES OF MUTTON;
183
tfaemttewior hk\{ an h<luf ; take them up, and let
tiiem cooU then^ut into tbe liquor a quarter of
a pound of rice, an onipn stuck with cloves, a
blade of mace and a little salt ; let it boil till the
rice be quite thick, stir it often toTpfevent it from
burning ; in the meantime take a clean stewpan,
put in a piece of butter, dip the rumps in the
jrlolks of eggs, then in crumbs of bread, minced
parsley, and a little thyme, pepper and salt, fry
them of a nice b|own, take them up, and lay
them before the fire, to drain, then dish the rice»
tod hiy the rumps all round it; have ready four
hard boiled eggs, cut them ^, quarters and lay
them round the dish, with bu&i^es of fried parsley
between them, and serve itup/ *
/
MUTTON CUTLETS WITH CU(!UMBER SAUCE,
Cut the cutlets from the back ribs, (neck,) ^m
off all the fat, and scrape the boi^es, take a small
quantity, of oniotis, shidot, and a little parsley
minced small : dust the tutlets with a little fl<jUE|
&y them with the onion and shalots, j)our off
the butter, add a ladleful of soup, with a litU^
salt ; let them stew till tender, next pare and slice
9. large cucumber, dust it with a litde ffour, take
another steWpan, add fry them with, a piece of
butter till done» dien pour 'the sauce ^om the i
eutlets to the 0Upumber ; season with mfu^e^^md ^
itrhite peppen fi tiiWeiipq^fl^
teaspoonfiii of Harvey sauced/land a tea^H(K)i£ful
i
f
'"^ i_/
"n^
''^"<.
'#"'.
r*.- f- ;'H'.csmv„''-'^'^;^^'^'-"'^^-^ *■ S®r>^'.fS^^^«^-fs-;'-"'"V'.' s.'!^'i''^'-%'f!.'''n'WJ- -'^r'~,ff^r'- y-?rwrrr _; ■'^v'^r'^ "^''WP" "^^
184
MADE DISHES OF MUTTO^T
of ketclmp ; let all stew for a little ; wlien rwdy
* to serve, dish the cutlets round the dish, and pout
the sauce ^n the middle.
- MUTTON CUTLETS WITH TOMATA SAUCE,
Prepare the cutlets as in the former receipt;
fry them with a piece of butter, till nearly done,
> in a stewpan ; pour off the butter, add a little
soup, and let them stew till done ; pppare a sauce
thus : take another stewpan, putPin a piece of
butter, when it froths, dust in two spoonfuls of
Hour, stir for a litUe, till it is smooth, add a small
quantity of soup, a teacupful of cream, season
with salt, mace, or the grate of nutmeg ; two
. tablespoonfuls of tomata sauce, a glass of white
I wine, and the squeeze of a lemon ; when ready,
dish the cutlets round the dishy and pour the sauce
in the middle. ^-\ ,
:■■'■■--■■,■ - ■ '■ ' '\" ■/ ■■ ■■■■.■' ■■ . -St ■
MUTTON CHOPS* - ^ '
Take the neck (back-ribs) of mutton ; cut
gev^n steaks off it, beginning at the thin end,
flatten them with tbe clearer, and take off thd
skin with a little of the fet; take a few crumbs of
l^read, a little pepper and salt, with a very litUe
thyme rubbed small, mix all these together, dip
them in the ydks of eggs, and then in the bread
ijrtmibs. Do ^em in the oven, if you have one
going, if not, in the Dutch oven, before a good
»,.
^p
&'■
..4^
^ay.1-
* ■~i*wr4,'-
i^r^-m^'rr- r- ; vr -^^p^': '^ %:
■/V •-:sh.smm.'f 4;-:
W^'^^W^-^Tl^ •
^ott;
t*
!fe^
fc
MADE DISHES OF MUTTON.
lU
Are. When Hone^ pour a little good g^vy undor»
and send them up hot
MAINTINON CH6P0,
Cut tho chope, ai above directed ; and take
the skin and meat off the bone, down to the
thick end, and scrape the bone till it be as thin
as a quill ; flatten them with the cleaver ; have
some crumbs of bread, a little parsley finely
minced, and a very little thyme rubbed small,
scmie pepper and salt ; mix them together ; beat
up the yolks of some eggs, ^ tke steaks in it,
and roll^tbem in t^e bread erambe; have a stew-
pan oPboiling dripping, and fry them till done
of a fine brown | lay them on the back of a searoe
to drain before the Are, and have a little browii
sauce ready. Have the dish hot, and neatly disk
them, with the bones oqtward, and poor the sauee
under them.-*- Or you may do them in the ove%
by butterhig a tin or common dish ; or you nuni
roll theni in writbg pq)er, butterii^g it well, fup
do them on the gridiron; bat yoa must iiot d^
them in egg; only dip them in a little neittd
butter, th^incmmbsof breid, andimq[>th«l|
in the paper, breU,. and send then up in th6
^fapers to tables with no sauce under dienw ^
TO JI4iHJf UTTON UKX vnNI80i&
Cut the' Bintlim pretty tiiin : trii» tiw teiiw
'ttv
and dunny pieces, put meai on the fira with m
\p
"it'
n
kH
^.^.
*|^<fW!IP?T"»' Jf
M ■•>
In" '^
i«e MADE DISHES OF MUTT^l*
" •. ' ^ " ; ■' ■ _ "
}tole water, a few peppercorns, a little s^l^ap|
a whole onion ; let it simmer till you have drawn>
all the gravy from them ; strain it to half a pint
(half a mutchkin) of this gravy ; put a glass of
|>drt wine, a little lemon peel, a piece of butter
foiled in flour, a teblespoonful of ketchup* the
/squeeze of a lemon ; put in the meat and let it
«tei^ together fyt hdf an hour; dish and send it
iip-hot' ; -V ^ .':'-^':/'''':.^''-' ':'■■-:•-.■"■- r"-:'''^'*'
' i^ofe.>— Cold xoast mutton or beef are done the
;8«iiie way, but leave out the wine« ^
' r V FIIXETS OF MUTTOK I^ABDEP. . r ,.
. Take a loin of mutton, cut off the flap, take off
4h0 skin, with a good pat of the lat, take out
fihe back bone, cnt it into four fillets, lard th«n
Arough and through pretty thick, rub them over
i^wth pepper and Mdt, a little thyme rubbed down,
^dssome onions first fried on the nnder Mde of
"^each fillet, lay the flapyoueut off andtl^e trimmingji
jiiMi' the bottom of a stewpan, tlkn lay AelUets
ilipoit them, moisten it wilh a IjWeMi^^eafc soiq) or
iwateri put a pieic^ of white pap«r over all, to keep
ttb» j^p of Ih^ ^eover^ from iHscolouring theiily
jidtatihe pan close, and 1^ Aem stew -slowly tlU
tended T!heii make m onieto sauce. An* :y»H>^
down a laifge onionffry itto a pulp, but do not
let it bf^,«ad^alitde IwMipi^bk^ a little
lA^ aeasoirii^tiiii |jrate bfimtieg^^ffciipfia
ti^
w?m»
■ /
K'^^^S^'H
MADE DISHES OF MUTTON.
187
/
TO POT TOMATA8.
Gather the tomatas when quite ripe, and pey^
fectly dry ; scald them in waier for the purpose
of taking off the skin, mash the gulp, and put it
into a stewpan-over a very genikle fire, for fifteen
or twenly minutes ; when cold, put the pulp into
small stone pots, and after pres8ing^own,.|)our
over the surface some melted mutton favWea
piece of wet bladder over the pots, to/keep out the
air ; the smaller the pots the het^x^ as the pulp
is apt to spoil after being opened; it will kdep
through the winter : potted tomatas are used for
roast meat or in soups ; but, as the toinata appU
;s rather difficult to be obtained, I shall give ^
receipt for mock tomirta sauce^ ^v . ; -s^ (. 4
i^'M- '■• ■ '" ^"''^ •■4' 'S' '^''^ hM.ii^- *i^i^4.'^-:l '■^fv >-t: *^i;!*'' ''"'.. ''' -. '^ '*.
-t TO MAKR AJMtpCR/rpMA^TA SAUCfi, ,v ^
•: Roast any quantity of shurp tasted i^^^plesiji m
imnf and, when suffi<aen*ly donte, let thm b^
^ped in the usual manner, put the pulp intp^f;
^narblemprtiffi with fs^nuachtunneric«» Witt j^^
Ittiieexiwst colour of loinata «aii6e» and as mud^
dOkil^ vinegar as will give it the same amd thtl
^e iODiata has; when : uniformly mite4ijgi^^
^^entle bml in a tin saiusepan for fifteen " ininntli |%
^laviil^|^ prev^ttsly ihied intP^ ^ :«^
^viineeb of afaaloti a 4«tuB|»oonfol ef Cayenpe peppei)^
iiilid^thesau^ i)»toifili»^
Hi
* wf TV^J f K
-4"
'7'* ••
I
'^^^^,^-^' ^t"' >j^ H'^r^^^'
■">'
V . :
GHAPTEtt VII.
MAD£ DISHES Of LABCB.
I-
'HI
Ai
'Take a ibre quarter of kmb, takie off the
^iilder» widi as mudi meat to it as you ean ;
take out die Uade and shoulder bone, leecving
the shank end on ; drop an egg^ yolk and white^
on the part where the bone came out, and spread
it with a knife ; have a little white pepper gronndf
a little salt) minodL parsleyy and a few crmnbs of
l>read; mix iJieni tqjpetheiv anddiake lima oyer
|C| iiienliavea Itde £»roemeai ready, and iqi^^ I
teil^ dmwHi^ witha atrongti^^ I
ao as to ^09e in liw sttiffii^ and £mii k Hke a
taatt ham^ iften stew it in soup ^ tendtrr taie
ft«i^ adid k!«Bep it hot; tal^ a ^skaaalewpdd^'
WMWfiim lii battery plat it on the ire, iat H
ftHnrn, lihelidttitiiiialitte four and some aiinee^
flMiy ; pat k ^a ttq^^^
illpMe Mif a letti^, va fiit^^^
nutmeg, let k hfA for a few n^nrtes. &tk tlie
^.li's-d^.y^fiF^^Nii'.. \^i]^i^^sJs^attlfi^»fe#*^>rf-.?ifi&Ju^ -If
w^^^m^^^^^^^w^sf^a^^^^ssm''
• • mk
SU^B mSRK^ OP ItAMB.
faonb^ and poor the sauce over It rgarnnk wkh
lemon ; or you B^ay dfess it witii a ivliite iaiM«i
after it is slewed tender ; nib it over witk 4ie
yolk of a|i egg, dridge it all over with bread
crinnbs and niinced jMrnleyyteason with pepper
andealt; put itin the ovento brown, or §et it
before the fire ; dith, and pour the sauce under it :
gamiA with lemon*;
^ i^ofe.— 'For this sauce look for white fH cnsiat ,
Ta MAKE A M^*'^^ P^^^ or A LOIK OT JJJtS.
Gut off the le^^fot,) then tdie^ the flam
and ciit the loin into handsome iteaks, flatten
them tHtli a deayer : then take ^e flapi mbiee
a Utde cold roaifl; lamb, if you We it| cut the
Mdney^into thin stices ; mince a little paisley and
« hard bdled egig, a few crumbs of br^ pepped
W sal<9 and ihb^'g^ of ni^eg ; iux att d^
up with a raw egg, fq^read it all over the inside tf
tiie flap, find lay die slmes of ki^hi^ ov« Aliti
then roQ it % tigkt aiid tie it willi t^pi^ aad
toU it up in a dodir stew it for half an hmirs
then take it npi takeoff the dodi, and let it stimi
tDl almost isMi willi a sharp knife cut it iola
four diett ; (^b it ov»r with tiie yolk of ep^i
do die stedn the same way, dred^ diem i^
bread crniidM, a UtUe pej^ and iid^r % t^
of a nko iMOwa dtt donei ky diem on dui kadk
of a searee to diaitt and keqi^warm; prapafa#
wMte or browft saiic^, as you diiilfc jF^I'^lMt
/•■J
t
«?■-
_.,,• xrv
•\>
-■JS^^^^tp"
'140
JCABE 0ISHE8.
fc-J-r-"
■ >'•■■ .
^ , e of the d&l^ ^
' ,lay the slices at eack end iind each side. Pour
idle saUceimd^rytatfd garnish with leniiNi. ^ :,:
■,;■.■■'■'■■- ■'■ . ; '■ , . • ■ , ■ V
\ !.'■•■. ' ' . ,< • ■■ ■.'- * ■'("',"" • ., ■" -•> : ' \- .
>; TO PRESS Tki'NECK (^ACK BIBS) OF LAMB^
V Cut it into handsdttie steaks, flatten thein, £p
^ ihem in the yolks of egg^ then |A bread. crumlM^.
minced parsle^) pepper and salt ; ' h^ive a pan of
. Jboiling dtippingi'frylihem till done, take, out and
lay them on the back, of a scarce to dr^n ; in this
^inean tioiei make a nice brown or white sateen
lUsh neady, i^id/p^ the sauc^ iind^rthem; or
^ou may do thi^ in the oven, ^r in the Dutch
oven, before thi4 fire, by basting th4m ^th a
iittTe Jbuttei^. This inakcs a nice corner dish»
.- f
•TO DBBSS A SHOULDER OF LAMB ANOTHER WAY,
^r'^pike a f<Mre quarter of good lainl>; cut the
shoulder from it, with as much meat to it as yOu
can ; ky it open on th^under.side, and take out
Jtiie liopie all buf th^ ^nk ; make a Btu$ng
nrith a piece -of cold> 'hunb or cold fowl^ a few
l^fread crumbs, minced patsleyy ^pper, and $alti
^mized all upwith %taw egg ; spread this oyer the
inside, roll it up longwise, and sew it i^ withn
needle and strongs thready tie it round with tape>
put it into a stewpan,> with a little weiik soup ; let
It siew:^ tendef I t^e it 6u|j.!and^ with a brii9h
«r iiuiicb of^eatkerir ghize il with yolks dI eggs*
iSet i$ lwȣErre the fiuiy prj^^ (t taJc#
V
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. -vi. ^^ T -
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>4i.
.ADE DISHRS O^ LAMB;
(^
m
f^oti'a fine brown;' disb^ and^ur'a lj|rown mtice
Quder. Garnish wRh ^i^etable flower^
.•- ,.•
>; TO D>nE88\&.]lil^ S^ LAMB. ,
Gut tke.gtgot nettt^ from the loin i stew it till
tender ; in*the mean time, cut off the Sap from
the loin, cut the loin info handsoiie steaks, dip
them in the yolks of eggs^ then in bread crmbs,
pepper and salt; take the flap, mince a litdei col<|
iroast lamb, if you have' it, a hard boiled e|gi » \
Uttli^ pepper ^nd salt^ a little parsley, « fe^.^-t
iierunibs of bread, and the grate <Mf nuttaeg ; i^ix
nil these^l^edt^nta IIP with a raw^^^gg, . and
q)read it all ovei^r^iniude of the flap ; the^ ctM;; ^
the kiclney into thin slices, andlay on tb^ jtoii^^cl . .
it, rc^l it up tightj tipit wi^ tape, and ^en in i '
idioth ; stew it about ^If an ^ouriid^ take
dff the doth, let it co<4» then take ^ .^e tap^
and cut it into rin'g&ts ; dipthem ih the yoll^ <^^
e|g% and then in brjead^orumbs, |^^ salt^
fry the steaks and rbglete till of B4iee brown; ',
drain 4^m on the rock of a dearce; in the mean
time haFe s(^e ^ini^ dressed a^,|or^a'dj8hj^
lay the stewed |amb in the middley.ihe^inag^
round it in spoonfuls, and the steaks and ringletif !
betwi;iLt eac^ spoonful, ti^ tho' whdle are neatly ^^
dished. Putasmkllpieccof butterinastewpan|>
hare some parsley^minced small ; when the buUel
frothy, throw in. die parsley, dredge ii^a litiie.
flour ; then pour in half a pint (half a roufehkin)
\*—
- *„^ *.i ^*^.
\J'» ■
8 *'.'■?
14a
MADE DISHES OF LAM
k
*j^
oC the liquor the lamb was fliewcd in, a table*
apoonWof ketchup, and the juiciBi of half alemon ;
let it boil a little, and pour it over the stewed
lamb, but not on the steaks. This dish answert
for the tq> or bottom of the table.
■■■ ■ /''■■■■-■--■'- --.^■■■..- • ■■ ■ • '.!-•■. ■■-:■■■
/to dress a breast of lamb.
T«- .■■■'■■■ ■ ^' . ■ ■ ■ ■
. Take the bones neatly out ; if you have any
eold fowl, take the meat of it, and mince it very
small, but do not pound it; or take veal, if you '
have no fowl, mix it with a little minced parsley,
alitde bread crumbs, pepper and ^alt, and the ,
grate of nutmeg ; woik Aem up wiUi a raw ^; »
spread it all over the inside, roll up tif^t, and lie
itwith a tape; stew it in a little w^, alittla
whole pepper, and a whole onion, tall tender ;
take it out, «ad keep it hot; strain the saucd it
was stewed in, sk^ off all the &t, and return if
badLto the pani^;aiiQ with a teacu]^ of eream;
first mix two tablespoonfuls of flour in it; boil
alltogether wiA a Itttla beat mace or the grate of ,
nutmeg; beat up die yolk^tf an eg» with a veiy
Uttle salt, add this to M» then untiie the tape front
^^ collar, and, with a shi^ knife, cut it into di
pieces; place them neatlyin the dish, and poor
the sauce over them ;gand8hmthlemw. Thk
makes a nice corner di^ hot ; or a nice supper
dish ctdd, by kee)^ Ihe tape m it till cold^
d^dng it bto thin slices, dishing it neatly, and
g a ttashing with parri ey^^ — ; . :■ ,^ ■ \. ; . ■ ::':"
J
Kl. i^k.
1 '
MADE DI8HBS OF LAMB^
14S
■<».■
■•/
LAMB CVTLEtS WITH WRITE OK BRaWN SAtJCB.
Cut the cutlets from the bade rily; teke the
"fbond part neatly fh>in the ribs ; trim cdf the akin /
and feif dip them in the jtoUn of ^g^ then in ^
crumbt of bread mixed with a little pepper and
ialt ; have a pan of boiling, dripping, hy them
till done of a nice p&Ie brown, drain tiiem on the
back of a search / make a brown or white sanoe^
dish them neatly, ^pour the sauce under,^*and
garnish with sliced lemons ^
>T6 DRESS A CAMI^S BEAD» > 1
Wash and blancli the Head wfll, then parboil
it, blanch the pludk also, Imd parbcnl it all bul
the liver; mince the heart and lights small, ihen^
open the hea d, agf l with a q>oon take out tha
brains, dose ufflEe head, glaa^e it all over winik
the yolks of eggs^ have some crumbs of brea^
minced parsley, pepper and sail, mixed together ;
dredge die head all over pretty thick mth it; put
it in the oven or before th^ fire, basting it wi4i,
butter till of a nice brown ; then take the ha^
and stew it witJi a little spup, mushroom ketchups
pepper and salt, and the squete^ of a lemon ; miji-
th^ brains with a few crumbs of bread, a littfo
minced parsley, pepper a^d salt, and a iraw egg j
haVe a piece of butter in a frying pan ; cbrop the
brain odces mth a spoon, about the size of a
dollar ; fry them of a nice brown on both sidesy
. <'i:
„ ft
i.'ii, \i.
V cM
''"' (T- ' V"*' ^^"^"^ " ■>?'""''
/-.
144 MADK DISHES OF hAVV. .
take them out, drain and keep them hot In the
mean time, cut the liver into slices, not too large';
dip them in the yolks of eggs, and tiien in bread
crumbs, pepper and salt; fry it iff the pan the
brain cakes came out of, till done of a nice brown*
When all is ready, pour the hash ih the dishv ky
the head in the middle, the brain cakes and Uver
round the edge, and serve it up j for variety, yptt
may spUt the head to lie flat v /
iIaMB duTLETS WITH CUCUMBEIl SAUCE. v.
Cut what cutlets you think will fill the dish
frcMBi the back ribs (neck ;) tutn off all the fet,
and sferape the bon^s; dip them in eggs, toll
Aem in crumbs of bread, pepper and salt, fry
Ihem of a pale brown, or you may da them m
th^ ovenv Prepare the sauce thus : take a good
^ sc^ cucumber, pare and slice ity about the
thickness of a crpwn piece ; put a piece of butter
lastewpaniwhten it froths, put in the cucum-
r ; turn Itoem Jtill done on both sides; dust*
iVk flour on them, after jpouriiig off the buttery
tdd a lijJtle soup, the squeeze of a lemon, a
»«^v mace or nutmeg,. a small quantity <rf ^alt, a
tablespoonful of Harvey saiide, » teaspoonful of
anchovy sauce, let all stew for a quarter of an
hpuTj frequently ahakUig the pan. Whea ready
to serve, dish the cutlets round the dish, and pour
jhe sauce in the middle^ ^
X '
>-
^
/
^^^^._^^,^j,^_J-'..^,^.
'"Pl, ■[•■'-' .,>^'^y T-'-.I
HADE DISHCi OrLAMB.
145
LAM^ CUTL1T8 ANOTHBA WAY. " -
Prepare the outlets as in the former rece^
In^no bread cnmibe, season wkh salt, whiter
pepper, pounded maqe or grate of nutm^; fij°
ihem in butter on both sides ; add a little soup;
shut the pan close, and let them stew on a sloip^
fire for half an hour ; pareland slice the cucuml^rii
aSL ift the former receipt Fry them, then pour
the sauce from the Wtlets to the ^cucumbers ; let
them stew for a little, and, when ready to serve,
add a glass of white wihj^, place the cutlets found
the 41^ and pou^r'the sauce in iJie middfe. ^
TO VBICASSEE X.AMB's K1RKBL8*/ .
Parboil^ ^^ take off tJl'^e skinny and fEit
parts of ^em; then do them lihe^same way aa
directed in the receipt to Frtc»sse6 Sw^JBtbicadSi
in qtapter VIII; andganmhwitfi lemon* 1^'
LAifB STEAKS IN A PLAIN WAT. ; v
<Cut the Steaks neady off the bade ribs (neck ;)^
trim off the skin and fat; trim^the thin endoftM
bones nicely scraped; rub the gridiron ^di .a
little fiit ; broil ^em on a clear fire, turning
eonstaniiy till done: spriiikle a Uttle saltoTen
Senre them on a hot dish* .
^j
V
«Q €OLLAK LAMB*
• Take the leg (gigot,) slit on the under side and
lay it open ; take out ^e bone, then lay some of
r .
/^
;^flF'p^!3a^tmrfWimf^w!^im!!m ^'°" ^r"''
%'
J40 m MADE DISHES OF J-AMB. t
the frt of the kidney, with the kidney sliced j[
season with white pepper, and a little thyme
/ubbed down in the placf^ where the bone came
«iit; roll and tie it up tight ; and observe the sam^
rules as for the other collars. r .
. -- ,,^ -^3LAMB STEAKS. ^
Observe the same rules as for mutton.
V.
LAMBCUTXEtS.
Take the back ribs of good lamb, cut ihem
Into chons, cut olS the bone ^Jmost to the ti^iek
end, wten them with the cleaver,^ dust them
ever with ilour, put a little butter into a stew-
pan, season the cutlets with a little pepper and
4salt, fry them of a pale brown, lay them on a
fiief^ plate, dust a litde more flour into the pan^
^t it on the fire, and let it brown a little ; add a
ladlefyl of soup, a tablespoonful of kietchiip^ or
half that quantity of soy ; let it boil a little ; then
strain it,- clean the pan, and return it ; give it a
)M>il, put in the cutfetB, and let them stew ^ ^^^
foinutes. I)ish..
• 1
ANOTHER WAlr.
^* Fry the cutlete aft in the above receipt, have
some rice boiled in a liule soup, seasoned with
white pepper and salt Dish the rice, and lay the
cutlets neatly upon it ; garnish with crimped
(>aisl^y around it, . ■'»',.
'tit ■''''-,- t ; • <
/
^
. /
ij'"
MADE DISHES OF LAMB.
HI
^1 TO D^E88 KID.
Kid may be dressed in every respect as lamb ;
it b best while tucking, and good till three
months old. -.■ *
» ' . •■ ^ ■ '
^ ,\:^ _ TO BBO II« P OBK STEAKS.
Cut the Steaks handioinely, and not too inttch
fot on themjj>eat them a little with a rolling pin ;
have a littlewge rubbed down fine, a little pepper
and salt, and a few bread crumbs ; sprinkle these
on the steaks. The best way to do them is to
butter a tin, and putthepi in a quick oven; or
yott may do them ki a Biftch oven^ before a good
fire, fq^r jrtiey do not answer well on a gridiroig
as &ey are apt to blacken in broiling.
,-'f
M-^-.'-n
'>m-
'#■/»'
^^6 JEV 3P0RE STEAKS?
::;p*i^
^'/-f^
X
Gut the steaks handsomely, as before directed )
have a little sage shred o^ rubbed small, a few
bread crumbs, and a litde pepper and salt; c|ip
them in ihci beaten yolks of liome ^;g8, and roll
them in the cnimbs of bread ; have a pan of beef
dripping boiling ; fry them till you think they,
are enough, then lay them ^ the back of a scarce
to drain beifore tl^e fire, and keep them hot
Dish them oi^ a hot (Ush, pour a little good gravy
undeTi and send ^em to table.
•4 J.
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CHAPTER, VIIL
'<#
.■■<Hi
MADE DI8HS8 OF VBAL.
#^ io MAKE A WHITB 8At7CE» AKO tmiCASSCE.
Take a mutchkin (pint) 4>f veal ffrairy, the
same of creain> two tablespooiifuli of loiir ; mx
them well with a little <fMun or soup ; put it into
a saucepan, a whole onidl stuck with three or
four cloves ; let it boil on a moderate fire, till it
be thick and smooth, haye ready the yolks of two
eggs, add a little b^t mace, or die grate of nut-
meg, a sniaU quantity of salt; b«itjihem up
together, then pour a Httle of the sauce to them,
and stir well ; return it to the saucepan, giro it
a toss over tl^ fire» but not to boil» aher t^ ^ga
araputtoit
;> .
-00 DBSSS A FILLET OF TEAL WH« EECHAMEL
ftik' '-
Tsikp a handsome fillet «f^reali tali (^
boney^make a stuffing thus ; take a piece of w^dte
vtai^ a slice of bacon ham^ mince these togeUi^r
'"i%
^
If
#
^
MADB DI8UEI OF VEAU
141
with white pepp«r, a Uttk fdb» and poiuuicd
maoa ; work it up with a raw egg, f tulF it wliara
th« bone oanw oilt» tie it tightly ]J|4*tew it till
iBniler, if about twelire P®^>i'><^<^M|^ i^ ^>^
V |ika three hours, as it muift *4i^^M g^^tly^
_v Jiake a beohaoiel aauoe thui: d Kif pieca of
batter, put it in a laueepan, whenu froth% adi
iiwo tableepoontulji of flour ; stir it till quiti
■Booth, then add about a mutchkin of Teal 80up»
half that quantity of cream, a deeert^>oonful of
lemon picklf, a little Camp or Reading iaucoi
%o«nded mace or ntitmeg ; lalt to taste ; when you
dish the fillet, cut a rouiid piece off where the
^tuffing is, ti^ spme of the stuffing out^ and pour
-^ little of the sauce into it, the rest round it:
garnish the top of the fillet with pickled Frei
jieans, and beetroot eut in diamonds.
%
■/ ■■
»'
th^
TO DRE88 A IIRSAST OV TE^U ^
> Take the breast of Teid, with the shank b<me
at it, and with a sharp knife neatly take out the
bone ; then make up some forcemeat, season it
IHth a little pepp«r and salt, and a littk paMey
sninoed small; work it up with a raw egg, audi
Ijknff it in where the bone eame out, then skewnMr
it mj^ ; hvfft a dlean pin ready, with a piece «f
butter in il^ then put in the veal with the akki
pi4s dam^foitt but first fub it oirer with dia
itfiry ofa'fiiiebmnii tun it 0Ter» and poor ii
5"t!5i*<^
1 .,.ffil-\j
r
ASO.. MADE m$HE$;<>^ VlSAU
some soupV but fio^t to cbverit; put in a wfiofe
onion, a little whote white pepper, and a smatt
buncli of,th)Tne ; next pint on the coffer^ and let
"it stew geritljiL ani always keep the" skin side
uppennost alter it is bw^wned : tf a large breast^
It will take three ^urs; if a small one, two hours
ipriU do it. In theanean time, prepare Jhe sauce
tiiius : take a clean stewpan, ^ut in a piece of
buttef^, let it tirown; dredge in a little flour, then
t)our in some sonp^: and let it boil for a little time j
add a glass of white wine, the squeeie of a lemon;
a tablespoonful of ketchup, and a teaspobnful of
anchovy sauce: put the veal to ^the sauce, aid
let it stew in it for half an hour on a slow fe^
iNot to reduce ihe sauce, you may add a few
" truffles and inorels^ or pidded mHshrooms, or
forcemeat balls, as you choose* Dish the veali .
and pour the sauce dver it; garnish with a lemon.
This make^ a gedd fop or bottbin dish for a
second course* /-
• rt ':, • ' ...
' ANOTHER WAY*. . . : : - i
* ^ith* a 8har(> knife skin thexTeal, take 4>utiiM
* the bbnes, and ji^e^« good forcemeat, stoff it
' "where ihe bones' eawaeoiiV and skewer il^^u^
'xieatly ; put it in a stewpaa, wkh aquart (ehopin)^
;©f soup ; kt it stew lin it is 4one ; then ^€^^
L take jtout, wlAlrift* brash: for the piirpoe^
^^ a bimdi of j^tyii^ g^^ over witb Ilia
yolkt^^eggv^giate^i itik ii^^
<.f^;
llADB DISHES OF VB Ali;^
M
fitime cTViiskbs of bread all over it; put it in a
gtewpan, in^tt apiece of butter, lind'fry it of a
nice light brown : in the mean timie, sttam die
liquor it was stewed in, skim off all the fat, ailcE f
puiit in a clean saucepan, with half apint (lialfi
A mutchkin) of good cream, A small piece oi '
Gutter rolled in flour, a little beat mace^ thefts
boil it till it is fine and smooth; beatup theyolto
; of two eggs, andi before you dish, mix in thi*.
eggs ; you may add a few pickled mushrooms, m
you choose. Lay the veal in the dish, and pour^
■ the sauce undeif it; garnish with lemon. * *-
■>/'^x-':'.-..|| :.;■.:■■■. ■■ .•■'.■■:■■; ^:^V-"-^^ ' '■■ •■.■■"'■, •■■-.■■ ■->■■.■
•':■■♦'■ -^ANOTHER WAY.:.- ::::': ''-- :,..;:,t
Take the breast, and witli a sharp knife take o»
t^e skin and take out all the bones J have ready?
a little white pepper^ a little nutmeg grated, w
small quantity of thyme rubbed down, a little
i parsley minced ; rub all these on the inside of the ^
veaU ^oll it up dght like a collar, and tie it tigfht
^^^th a tape; put it in a clean stewpauy with, jtt
muchsQup as mil half covef it, put in the half bfli
lemom not squeezed, a little white pepper wjiole^
let it steir till quite tender on a stow fire; have'
i^adya gobd brown or white fricassee : tak^ 66
the tiq^, and cut the veal into hundsbme dicea:^
if green pease are in season, lay the yeal all rouktd
tiie 'dish, and leave a space in theniiddlet ,i^
Aat'^wkh the green pease, poo^
■ ' ftiad g» f»i»K Wf di }fi^on* %■ ■tV'fr, ^>K };s'>^^fn^fR»\^ ^^f:i^
NJ
>V'
■- ■»« ■ -rsv™*
^ .t/t . <
Ifla
MADE DISHESiPF VEAB^
I A
I
TO i)1Cl(8fr AVQVS OF VBAU
Titkit off tM fli^ and kidney igtt, cut it into
kandsome iteaks, and itttten them with a joUing
pin; dip them in the yolks of eggs; have some
iriiite pepper and nutmeg, strew it oyer the
steak% and dredge a little Sour loVer them ; haye
».(ltewfNUi of Innling dripping, and fry them of a
nice hrown; or you may do them in the oven,
l^y buttering a dish> aftd lay them on it; when
enough^ lay them on the back of ji search to
dndn the, &t %>m ^em; put a Uttle soup in a
clean stewpan, and, when It b^ils, put tiie steaks,
into it ; add die squeeze of M lemon, a gkuss ol
white wine, a qpoonful of ketchupj let it ste^
together till the sauce is, thick wismoodi|thi^
didi it 9€ptd¥| an4 gKniij^ ij^
i:«-'J •
- J TO FRICASSEE A LOIN OF VEAI,,
. Take off the flq)^ andcut the loin into haiid-
aome steaks ; take off ue fiit -at tfie thin end ;
flatten with a ckaver ; dip them in the yolks of
^gg% then in erumbs of bread, seasoned with a
little pepper and calt; fry them in good beef
di^pi^ng of a fine brown, till they are done ; take
iMftoat, 1^ hiy them on the back of asearce
befiffis the fifOy to dram the grease £nam db^iim ;
<||iiye« Qttay pi^ tbein inadi^nndsettb^ iHv
^ m^ jfor «^ littte. ,Ta^ t^ Jiqp ani jay la
little forcemeat on it, roUi^ i|pl9i^t,.jMl4 tie it
^
'V
'--x r^-r-^
J. «.»
I'.X'
'■jfipml^s^^^*^'
!T^ 'WS''
I-"*-
MAOi} DISHES or TEAL.
IM
vp in ft lltile piece of db& ; itew it tiil tender;
Hike it out of t^ clot)^, and let it iBool for a Ut^e ;
nexti with^^a ahi^ k^, cut it into four raiglete;
dip them in the jdOiB of eggs, then in crumbs of
bfeady and jBry them of a pide brown; lay the
steaks handsomely in the middle of ^e dish, and
iheringlete at ea^h end and each ude. Have a finf-
ready, and pour oVer it ; ganiisk
withiemon*.
■s.,
AKOl^HER WAY.
Take a loin of good* yeal, and» with a sharp
knife, tak^ out the bone; make alitde forcemeat;
rub it 07er with a raw egg where the bone caaat
oat, ,and:8tre# oyer it a little minced ^pandey^
and lay in the forcen^ajt; roll it |ip tights tilli
theflapeofliies round it; tie it wi^ tape» and.*
tluni in a doth, and stew it till tender; when
done, take off the clotl^ and let it cod a Ji^
tske off the tape ;' cut it into six ringlets, j^vtt.
airhltefirieassee ready, and pour over it; f^kfulslii
wi^lembnw / . - . ,,'
^ols.— You may do a breast of v«al the aama^
vpiajv by boning and rolling it up tigfat«
pitit a kraiMl of yed» fdcr ^ ihe Ibone^i
liMke a stoi&g as MIoww impound somtf^real, m
few cnonba <tf Iffead, p^^^^r and salt, a litd«.^
pounded nmee,,«arthes^ Hf imtiasg; work i|
#1
:^^
J, ;.«■
■ 7l ':
Wd
'I
%U MADE DISHES OF VEALi^ ^
lift With flie yolk of a taw egg, ifpreai it^oil the'
undet side, roll it up tight, bind it with t^^
and sew it with smaU twine and a paddng
Aeedle ; steW it in weak soup till quite tender/
Then jrteze it all over, and ky it before the^fire?
strain an4 8eum the Uquor it was »tewed^
^cken it : season with beat maise, a few pickM
mushrooms, the squeeze of a^lemon, and a^glMS^ol
white wine; dish and pour the sauce round it r
garnish with slices of lemon. ?*.
Ji
. XJirt a mce piece of •qnare soUd veal ifiroin th*'
m*i ot iiere i« a handsome piece taken o*
ftam the knuckle down to the thick part of dM>
fetf, without destroying the fiUet, which make.
;«he tomdsomest fricandeau ; if you take ^"i^
ddfl^it, and take scane good fct baoon ftom^**-
flkch; cut it into long strifs, about «h«* «'f«»: '
a. thick is the laidii« pm wiU take »S_f«e
iriecea of bacou are caUed Wjloons; hirf^the
veal all over in rows pretty tUA; to t*e •
%dl tinned smicepMi, with as mu«* beef soup M
#ili half coTer it rput it in, with tfce larded (njft
mmennoat, and to prevent it burning to the
b^ffl, toy • wooden skewet or two underatj
\0tit itw W a moderate fire «»''*'?, *«?^^
bthe inean time, have some good sorrd pidMi9'
md^iean wadwd; boffl H for a few mm-te. m^
wy jittle WBtw, then stitiaa and mwh «t, anO;
IV
L
>-
kSXm 0XSHES OF VE AU
iia
. pass it tlirdugk a ^r scarce ; saiiFeall tkie jmctft
tliat will eome tbr<>ti|^b, the^ pour im wae^fioSst
ttie fHcai)d<»tt9 (but take care you da hot breaks)
^ the iegrdoobs) $ vkim off.ihe fat; mix it up witk
the sorrel juice, with about a tablespoohM of
flour } season with a littTe beat macO) the j^ueesic^
of a lemon, a tab^ spoonful of mushroom ketehup,
a teaspoonful^ aubbovy siiTce, a Utile salt, and
a glass of white wine;„ strain, put it on the filre,
W let it stewfbr i^^^iarter of ^1^^
Itrong glaze, thiid i^e a small saucepan, with'9
fa(dle&l oif good soup, and (l§t it boil down Ip litth^
more than a tablespoonfuti take the fricandeair
lip witk a Ml slice, dish, and pour the sauce
tnder it ; wijtb a buncli 4>f feathers, liBsit, m
going to table, Iqy the^ glazing allover it, an4
, garnkh widi slices of lemon;. Or you may mak^
t&ree or four sm^l fricandeaus with soUd pieces
of veal, doii^ the same wi^ ; or, J^u bare not
iorrel, doit without, and add tru£l& and morei%
;,or picUed mudirooms* Spinage ii^ ji^r, ill
place of sorrel, wi{^ lemon, to make it slinr^^ < ^
f|.Take off :l3ieddnTery nicely, le^^
wbole; scaldjtkboiling.watef ; then lard^^^
it in af tewpan, witb slices of bacon Jiam and its
own trimming»r a Wsweetbeirba, ai|. eschalot,
an omoB ttadi witli|liimiiknre% abneiireaksoiqp,
/ "i^L---
i^__ ■ ■ \ ^»
r>
."■^''
>
'•^Uid$ms^vov
AU
I. 'I*
i I.
i.
„ _,|lpiii>«0fli^tMi them with a ropiog ^
|lie3||ihei€*to rf.eggsbeat up, dittl^
»)r wiA^lt^Pir J We ft well turned tMii»
ice of freA butjMa? and, wlien di^
iHittelKih^pil^ in>ecut|>^ wid fry them ef
il^p^^M^ on both ^de» ;, l^Ve.feady ^ pint
^I^H^Uin) of iwup in; a csliton stei^fto; td»
^J^I^^omifQ]^ of il(mr,tpreyioiisly browned .
^^ <yf^ niiMl break it in a Utae cold wup, !
di4 Oii^m tailing ioup, a glaall of white wine,
IlipMB&l c^innftbiNK>ii» ketchup, a squeeze of
Ifl^^Eimd V few pid^ muahroomi, if you hire
themTl^t it Wl fo» * litOe, poor off aU *e ^^
ifom ihe'cutlets, put the sauce to tli^nH an^^
' let Ihenr slew togp^iier||l Aey a^e quitb te-*-*
ind the ku^ looks sii«p|aBd thick : dish
•s4 gsxiddi^iith Jmmir t
'^^X^Oie ;w]iifte iPMiaf a^i^^
g)ISHE8 or VBAU
t67
;«|ga, yolks and whites, a litfle bit of
""^ce fdl as small as yon can, a few
^per, sal^ grate of natmeg or
j^ ui^Hi^ a raw egg and a sfKMmM
^work them 41 togetiber, form diem ta
iiie sha{)e of a smi^l tumbler, or to the shape nf
i large pear, glaze them with the yolk of egga^'
i|id roll them in crumbK of bread ; fry them in a
pD of boilii^ dripping, till of a &ie brown ; Igf
them on the back/^ a searce to drain. Make a
avaoe thus: take a litde brown sdnp, boilitdpwn
petty tfttongj beat up the yolk of an egg wiflia
ipoonful <if cniam^ add it to th<» soup, with p, little
jiated Butra«g^ butdo not let it^ni after the
egg is put to it. Dish the croqiiets, and pour the
amee! round them.
* '%'
■e ■ •
■■(fr'
|21^ veal that is white and ^i<<^
n&pj^ it as small as you i;an with a mincing-knifo
(hatdo not po^d it,) with a |pe ><^d|p ^t widt
% aa4# small quantity cf{||!iiidl^^
|e^ (yolks an^whites liiiiced silid^a' Uttle^
hnkeed parsley, ahd\ few elulnbe^ of bre^r
liiio^ %idi a little wMte pepper'and salt, a 'grate ^"o^
of ntttmeg, a i^onful of good thick creanu «pd ^
a^rawegrg; mix them well together; hayeiMBe "^
nice i^w real cut into dtealu about tltedsee^i:
i^Mi sauc^^ and beat tii|p ^y|nja a idSingt>fl|b»
gteew a litde pep p er
tt -^
t ^
?»»:,
s'?^.
A
1 ^,
I
' Ym^etfi-;' ;• -'•.', r"^E'"';,-'"y'^ft,'.'pf''f^ ■' .
'.M'
■'.■ -X
H-
MADE DISHES OP VBAU
•^^ of Ae minced meat arihe J^"^;^
!^and lav it on each eteak, and twist them up
egg, ana lay *v « . j^ ^^|^ ^
in the fom of ^^Kf P^ of eggs, and theu
thread, toU them m **^« y^r*7^?^v. have a
r" MetS U^dnrin th*m from the
^ ^WiLffand pour eidier a brown 0,
fct, diA them "f'^V' •" ^Q^iA with lemon.^
▼hite «8uce under them, vroru" v
' ' TO DHESS vfeAt OUVB*. • '
Make some forcemeat of Teal,*w: pou«lH
•.rmX and take aU the »tringy parta fiw
in a mortar, »»° "^ , ^. ^ Utde mSneed
4t, season, with pepper ano »''» "^ tteeaert
Misl«r. and a raw egg, work them Wg«»^
w1^ some handsome steaks o^veal, best
ha^ye reaoy """^^ ... .--ead the forcemeat on
ihem with a rolUng P>"' fP'*™^,*".^ !«_, mHi a
Aem, roU them # ««f «»y;«^Jto llffiT^
A»««A then diti them in the yolks ot,egg», wu
Slimto Sbs "fbread and minced ^leyt
"" ? -j.k . lltde white pepper and salt/
^
iMtiUng soup; agg » -H"— V '^ yjac ^
gp^»m oi ketdmp, a gtass o£ JirWW www, «- 1
3r
yT"» '
Ft^^^W^iTi ■
MADE DISHEf OF VEAJU
lil»
t ^te of nutmeg t let it boil till it is thick and
imooth* Dishrthe olives n^tly, and pour the
IRUce under theiii: garniiii with lemon, '
>
K,
,(.t/:.
.ANOTHER WAY«
■,••■♦
, Cut the veal from the 6Uet, about three inchee
iquare, and half an inch tnick, beat them well; "
^e a little white peppei^ & UttU salt, a little
beat maiie or grate of nutmeg, strew these over
lihe steaks, and roll them up tight,. fasten them
with a wire skewer, then lard them with bacon '^
through and through, put them in a stewpan
witba pint (mutchkip) of soup, the squeeze of
half a lembn'; cover them up, and let them stew
1^1 quarter of an hour on a slow fire ; thicken the
lauce as in the above receipt; add a glass of ^^
j^ite wine, a spoonful of ketchup^ ft teaspoonfal
>f anchovy sauce, some^^p^^
yo9 have them; let tliem stew till tender. Dish
tke bUves neatly, and ^our the sauce over thein;!
-gunDish'with lemons ■■:;>■■■,: ■^•- 1-'/'~<;~ '•!■;-, ,,,?'• ^-H'-fc^: x^i^il-^ ..;.
rNoiefr^YGu may dress' them wi<^ ft' white
mbe, if you choose; but you must not lard
'rt
'4i>
•«>■.
'A ':^
•x-^,' '.. f]
^1*
"^Take t^ or twelve, or a8 ^o^y slices of veal
as yoU' think will fill the mi yolN|itend to use : ^
lay pti/mem soine forcemeat^ done thus ; ta»e^.
■^ ^e yVeaj w^ll^poun d ed^ a littl e ^ .lP|tfrgw» img
^f'
^ ■^^ - .
0"^
r f
.♦'
%;■■'•.
ieo MADB T>18HI8 '6* VSAt. " '.-
hnchiVy.'aie ^jllilk of « iMrd boSUilWlS'.'llii*
mndirooiM, Mme oyirten, if y«>uWe them, •
Uttle Ayi»e, ^b^i, J«"oii juice, Mlt, peppe*.
and beat ittio^ roll them up, and tie them jwt
acroM die itoa^e tnth a coarse thread, put them
mmVM&rA them over with Y^ / «««^
fiouT, ariffi. them with butter, ^ttilf « ho«
i) will loart them. BiA them, and^have rea^
Mme good gravy, ♦ith a few truffle.'and moreh,
or a few muihrooms ; pour the sauce under, and
aerve theiiup. . *4i,
Gut the collops about the dfce % a dolki> W
them th«mgh and thT«||h,^w t^m as m the^
fomer receipt; toke ^le Gutter, put it m t
Heir^, fet it ou the fijJet it bwwn, drete
Ui a little 4ouT, and bro^^; pour i«|onie Bdim
imd let it boilaUttlei thensttwn, M^
Ihe pan, pot it ou the fire/ aMth#8qaeew
5^alenio^ a spoonM of m«pDf^
a tea^t>#f^I*bf anchotytauc^anff a glass M
mxm^ ; P«* »" **^« coUops to it, and let then
itewlogether Ibf a Uttle; youmay add a fow
oystersT if you choose, ^ish, and ganush* with
imaU pieces of fiaedbwjwi ai^ sliced fe^n. _
^ ffO illBSa COLD BoisT TEAL WHITia ^ ^
<;nt liiifr^i pt into neat pieces ; dip them in the
H^ m, ^,n^■ v^i II lin y M<g«»* y^'ww^w > — f. — ^ - .
yois of eggs, Aen in cnmibe of bread,^»ea8onea
-♦
:ira
' '-t'
■V. ••.
'"■
y ■ ■ , ■
'4--:'
...w,|
••■.'♦
„. MADE
*■'•■ '. , ■■;*
DISHES OP VEAL.
^m
161
with wHite pepper and salt ; b^ fry tilem of a
nice pale brown t in tKe nieaD time, take the bones
and ddnny pifces^ put, them on the fire» with a
Uttle water, a few peppercorns, and a aprig of
thyme; let them simmer, till yon have ^tracled
all the gravy £rm them ; strain and skim it ; tabs
half a pint (havt% mutehMn) of that gravy, and
the same quantity of eream ; mi± two spoohfula
^ flour, with a little of the cold eream, an onion
4tth a few ddtita stuck in it,^boil in a well tinned
pan, tm it bewiooth smd thick; then beat up
die ye&s of two Im, a'^little salt, beat mace, or
the gtate of a n^Keg; stir all together, but do
B0«4et it boR after therflp is added to it ; by the
meat in the dish, and^u^the sauce over ki
garnish with lemon. 7 *
jVofo.-^Cold fowls, o^it in joints^ skinned, and
dene this way» eat very well.
■«
■4r
1^ , fa yRICASSEE GOLD TEAL.
' '^ Cnt#ie veal in pieees about the uze of a orowii
pece; stew it in a littbr soup made of the bones
and skinny pieces, tiU it 1)e well warmed through;
^MU put in half a pint (half a mntchkin) of good
eream, a lit^ piece of butler rolled in flowr :
season Wititt beat mace er nutmeg; add the yolk
of an egg/as.you do in oAm white McaiMeftf
it, ml ganiish with lemon*
■|
, \
• *
Wf"'^
> • .&
Win
'. ■•?^, '
l«
MABI DtSHStf OF VEAU
if
TO j4t cold VEAt.
Cut the wd into handwine piece., "bout a*
thick M a dollar, dip them in the yolloi of eggv
tad then in crumhh «woned with white pepper
Mil Hit. and a littfe grated nutmegs a raaU
Sitity o£ weet herb^ and fry them in freA
wter (*e butter mu.t be hot before you put
i«n in'o m the mean time, mAe a btUe gravy
•frZli'bone. of the veal; when the meat i.
Med.Se it out with a fork, and put it m a diA
T^forS flie fire ; Aake a Uttle flour in the pan the;
Veal ««• fried in, let it brown, then put in «oid»=
of the grftvy you'have ju»t extracted from tte
bonei, the sciueeBe -of a lemon, and a Uttte
ketchup ; let it boil a Uttle. D«h the real, and
pour the aauce under : gamigh wjth lemon. ,
■■•';•:'■'■.".■.■■..:■.', .■■:.;.>■.-■■*; "'f'
TO DfeBSS A CAtJ^is HEAD A8 SOCK TUBTLE.
Oean andacaldidl the hiur flromit, bhmchit
in cold water, then boH it for half an hour ; when
eold, cotaa the grisUy parts into diSjnond^ but
sot too small, the fleAy part, intp square p«^
(be ears into small strings, «»d the eyes, into
Mielebi have ready some good soup, pwj itnwj
rSge ^wpan, ««!. when it boih, p»t the meiit
toTmd thicken it with a little flour; Aen cover it
m, and let it«tew oh a moderate fire ; m tli»
meay ti"". "^e »"°'« forcemeat balls, t hus ;
S doim wme cold veal, and talte aU tte
yTw^:-: M
7t. '.
'M
MADE DISHES OF VEAL.
stringy parts from it; then pound it in the mortak'
ififik a imaltquantity of fiit bacon ham ; mix ill
« little pepper and lalt, a litde parsley minced
gmail« an onion minced small, a few crumbs of
bread; beat all well together, then drop in an
egg^ work it up, and make it into round balla
about the size of the yoUc of an egg; fry thedi
of a fine brown ; then break open the skull, and /
take out' the brains; bruise them a little in n:
bowl, mix them up with a little minced parsley,
a few crumbs of bread, and a tablespoonful of
flour, seasoned with a very little |>epper and
Jilt, and a spoonful of cream ; then drop in an
^ ; m\x all together ; have a frying pan with
a Uttle butter in it ; when it is melted, and
froths, drop the brain cakes intp^it, about thd ,
fize^cf half'^ircrown ; fry them of a nice bMwa^;
niext have ready three or four hard boiled eggSy
teke the ydks^ put them in a bowl, bruise them
with the back of a spoon, add a small qua&tit/^
of Cayenne peppery and a tittli^4»|%^^p in*
the yolk of a raw egg, and a^l4|^
oaiake them into balls about ther size o^A larg^
nutmeg ; in the meai|f time a^ to the head two
glasses of white wine|;aiiif oofon minced snudl, k
littl^ andioty sauce, t^ri p^nbs^B of musbiPOoiii^
ketdiup, a little beat nwee and the squeeise of H
lemon ; you shijild kc^ the tongue whote, lard
it-nrith ^oon, laid s^Hr it with the head; a littl^^
befdre fpvL dish, put m the e^ bdib into the patv~
\
M
:/
/
f«
.■\.
e'
' «
& BMflyprtwimd the «dg«».M|«» »!*wi«
Se oven^ ten S»h, pl«ch« *• *«»|«*J,*'«»
noddle, «nd tlM grirtly pwt. u m^mtm »
Z cak; the.fotieB«e»taD4 eKbdku. different
Sart. of the di*. 0«BWi wkhthe biM^ "J^*
• all.roimd, doge to the pwte. . ; *' "
4 ' ,,■■■'*■■
1. A b.
ttllO-*'* ^1
."
TO OMSS A CAl.r« ***»< HASH.
piei*re it u above ; Wt oiwarre, when^yott
,»keXiiii«t&«m the head, to keep oi» «de »
X>le a. you eaa ; out down thpother put and
• 3l tie fleJby pieoej, but rather ismaller thaB.m
. the abo^e receipt f ipUt the toiigiie,,»he^
L Mup in reftdinew, a» in th* former ree^pt,
Zt Ib Aemeat and tongue, and %%."«»«»
Sftof the head on the topV cover jV «Wietlt
OMw till tender !-.ihen take thf whole j>iece^outj.
: SSWitonaJiA5gbi#oTerin^theyoft.J
.SlTwve ready «n.e «i^.of bje^ Wneed
'!SeyT«W«^ of white' llepp»,^nh«* ■
i KJla*»«ttq«»«f «^l«»f '!?'^^^
■. *e«i<her,»id dredge (be s^eatan f^ snth, it ,
- sefitbefi»e«iie fire, orb #e^«^i»*»l>We
Utter under 4t ; >t it Tem# «» ^fe# » iPf
• laown; obeaw, you:i«u8^piA«veify t»g^to
the hash, as in the above r^Mipir Wflie W
into ihe dish, the whole part of tfe* head OB tej
Middle, and one half «( the tongue at one «"*.
^^^1^ tjfe oliier at the other endj thp* jw^
'i',«
,i, 'Vi^
■^AV* .W.
.;■' viv
<:■'
■•'rr
ICAD^ DISHES OP YtAU
M
i|f iN^jrc^iad them loroeoMftt baUsy and wand
#;ei»4l^ll|i Ci^ Serve it up. *
•■^s♦•'■
I CJ«^ WITH FOECED If EAT. .
^^ ' J^^ lendei^ and as white as you can;
jM meat, made thus: aHtdb
ireili fataiid leiily minced, with, a small \At ef
/Wn, two h^l^ed yolks efegg^ Bfewcrumba^
: 4d bread^ and fr little minced pmley, pepper and ;
^* mXii pound these m a mortar, and mix them up :^
0kto ft paste with a raw egg ;stiiftihe ears niee^
1^ with it S;gbiie^0iemo^ with ^ei^ydlk^
mU th^ in bread enimbs; baste with a Utde
butter ; biake ^em in, the oyen of % nicrbrowni
gamidi with Dried paiidey : Sfeny it up. li' "
J^?ote^\V1len you intend to make ||!%Br at -,^
didi of^ldf^W^^ mock tnrde ^s^
iia Mtod largirheMl tot ^ frarpose^ i^^ 'J'
■l^ydi purdiase^^o smaller ones, wbicK you -**' *
f^for dbout die sa«ie priccf r by wtich meims
wiH have t^^pair of ealyes* ears, which^ wh^
il abore, will m^i^^handBome d&h./
\4
Steir them tiU theyvare^uite tender, tfM
llMsi, cut them lOcb a innge; hate readj^ two
hud boiled ^eggs^ catthem in two, take out iStm^
V^ks, Iteep Ilie wiitiBS whde ; midc^some ^ore^^ •
g^« littb cold tnrh»y or ^ywl, the tim
a l»w enimbi of Hreadi li
;>v^::
V i*. ■ — '■ ■
■■M'
.»«-
>;■'%■_
*S-i^^^
"C
^'■-. ■
* 5^ \
*
<•
IM , MADE DISHES OF VEAIl
fitae^peppw lurf JtUTand the grate e? Butm^; .
workthU to » paste with* taw^egg. P^ ,«*
white of thft egg, or rather the •"J^''^'^^
the hollow paft of each ear, thm fiU th«« with
«ke forcemeat; take. a .tewpan, Uy *)me jlwe.
.of fct bacotf in the bottom, then pbce th* w
^ them, lay a sh^t of white^paper over, pat a
^ qLitity of wa^r. and shut the pan^clow;
teTZn stein 0» a stow fire for ten mmutes,
take them out and set Afem before Ae fire ; have
. good glaie ready, ^d glf«e them dl over;
mdte a rich sharp sau^, and pour »und them.
. Nate.— Lambs' ears may be done *he fMi|e
way, by takuig a suffident quantitj^ to fiU the
• /
-*#•-
«>
VEAL GBISTLEB AND OtLWSVithSi. ,
Cut the gristles (short bonesV of a breast of
yeal into handsome pieces ; stew them m a Ut^
aouK a sUce of bacon ham, an onion stuck wiA
two or three doves, whole pepper, a slice rf
lemon, saltjipd a hundi of sweet he*fc 1^
them stew 1#tender, take out the tteat, stram
ihe Kquor, add a pint (mutchkin) of green pease,
two^odcs of lettuce cut wnall ; return the li^
I to the pan, add the pease and lett^ 5 tat them
.•lew over* gentle fire, often shaking Aepanj
glaM the'grisdee with egg, roU t|>em m .br«4
^bs, minced W«ley, pepper, aftd wit; &y
i^um'w » pan «rf boiling dripping ^ % «»?
V s
mmm^mm^ ^^
7'l^»y|^^|Bv^^
^..
M AD]S DISHBli OF VE AU 1«7
•i c^
brown ; -diBin th«n on the back of a searce ; nave
Aedish^liot, lay % grbdei in the middle, the
peaset FOjimd j|;, an^
i,
V : JTBICASWEE OF IHEAX; C^tSTL* ; *^'
Qit theto in handsoiftfe piece«, scald them, put
them iniwth a little ^gravy, an onion stuck tSth
three doves, a little thyme and J)arsley ; let k
Stew till fertder ; take out the gristles ; strain and
skim th» sauc^; i^|ttra k to a clean saucepan;,
mix two tablespooAls if flour with a teacupfiil
^ cream, add it^ the^uice ;" s^n with mace,
or the grate of nutmeff j beat up tfat yolks of two
^ggs;. pdur a little of the sauce to the eggs;
retimi it to the pan, give it a tbs^ lay the gristlet
in tlie dish, pour thi^uce over it ; .inlt. tp taate^
.Serve it up. . 'M '
*, " . ■ ■ ■-' ,.■-,■■:■--'•■.■■■'■■,->.-. •
.- ,-. A . . - ■ • ■■.•■■. ' . .-, ,
- i t^ASmiOI^ J^^ BIP« WITH CUBKt:. ^
V ]^il Aree^quarteirs of a poi^ 'J
good deal of water till it is q<dte s^ft^^jWi it,
take a casserole shap^ butter it iirell^j4 eoldf^ ^
^l^tttter ; when tiie rice is well drained, prewit^ -
ktp the shape till quite full, lay a sheet^f whitt^ ^
pa^ on the top of it, and set it in a steampan; '
let it steam about half an hour, faini it out on
the dish it is to be sent up in*; tiiis you may fill. ^ r.
with a curry, i^hickens, sweeilbreads, or any whitaf
fricassee ; g»rnish it it on the top with beetroots
'A
uOApmim^ ^
%'* J.
>TfWBHW.n<WFTC"
■■■«
MADE DISHES OF VEAL,
i-">
s," ,<i-'A TUEBEH OF HARB»'- ■ ■ \' '- . ■
take Hie'fleshlf part «f a hare, nunoe it jwry
TOalL ^th a bit of ham, seasoned wiA pereer
and «lt; Imtter a «at plate with «>M^K
iimn ^e meat an romHl the plate^ pretty h^
, U.^ k open in the ^ddfei ^ td^^
brea.U»f a law fowl, e*t ft rtriprtk* len^ «*
brendlh rf yow €iif«r, ^ ^"^"^ ^
Mtride of the ■««» Ai«w«e. «»» *!*«* *» W^ -
|^^,„ aliMki &«aiiee from «Bch ««herrpi«^
* thcan wU to *««»««*» » •■^ Aeffl rtK* fcrtf
hotter a «h«t rf ^^ P*P«. «>*?»«* >* o^
the tnrfxai, by » *«? t^nf *»» "*" "VT
T^eit in tto «*»« for ahoot half •■how; th«w;
iwWt a fi*«&*^ lift M « *»« <»»''' f*^*^
Wn saoce in the mSddW You «*«?»***«
diUi of fowl» veali ot gaWi if <rf white meat,
omament it with the »ed p»t ef baowi *Mn. ^
Batter tuBfrnrtM moM, mT»aiiUit Ott
ifce; wifte^W buttw, paHK^M«»eaitot«; «|»
lilBii*jioitetf^^i««»*» « ^y ""^^^
W, garriAAo in-dkof **il«I» wi&tte
amte to ywpr «a»t»; haw *^^^S«*^
«ith« M« hmet "MNifer fw?»*» "^V*^
glume.; W|iie«are y5« *> net iB<p(i»pp»Jp«'M»»i
|Bt It iiitb ».t(^ *•■*
Tff^ifl^^ r f "TJ'** \f^^"V "^""^1^' v^^^^ ^^^pr^'^""
i^'"t
MADIB blSH$8 OF VBAL:
m
an hour; when iseady to •erve^ fifl it wt^yeal
oliy«i, pigeons, gam^, or any odior hrown fii*
oasaee; gamiah with carrot, cat to i»ey, i|Miiid
tlietop. .>■ -■. '- '
;• cAssoLsni^ OF mo*
I Iftoii the rice in plenty of water, that ktay
: firelli'iet the water be lulling before putting ii^^
te lice, an^ boil rery quidt; whsn idficiently^
iiwi, butter a litti^ and pre« in ite
lioeigirelta^at,!!^ do four
tr 8|k <tf ^eiie, «cobrding to the me of the diah
vttl^i let ^beiRi jitand till cold; with a cuttei^
"a aize lest than the d^ettes, maiklhem in thtt
manner directed, i^pat^a^; brush them over with
a WW eglf; fry thioB^of a pat^ browns take o«t
tke inside with a teaspoon ; and fill ihem with «
mince of oyster, kbster, fowl, real, rabbit, or any
«tfiar white mmMm^ )-'. "■'
Hake a forcemeat ^tis : take a piece of cold
Mt^ Ytd^ alMf e die^ at him ; mince very fine ;
l«min liHh alitle iiwee, or grate of nutmOg,
aMttb ifWii.p#p*er aniMt; add a few cmmba
af bred^ and iMx i^ «p whh a raw^g^i whom
w# ndxed, boil f6ur eggs, ifl tfaif w^ p«d;
|N^ th^n, a|d wrmp e«^ in ihe forcemeat, so as
to preserve 4e fimm ofi^e e|g ; rott thf m in the
y<)& of a law e|^, aao Ih^ m orumbs cf l^rea^
#
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^^-^"Twfw^r^
trm^t
Ik
mXd£ dishes of yBAI*
V90
with a litije chopt parsley ; put them intoi a pan
of boilint dripping* and fry of a pale bjrown^
draw ^VP'aiid cur them in two, so as to divide
the yo%alish them wth the cut side uppermost ;
Wfried parsley,/ and pour a clear sharp
id them. See Sauces.;/
^^^•' MARlftL^n EGGS.
' Break six eggs into a basin ; grate a little han* ;
tad chop some parsley, very small ; season with
white peppiBr wad salt, mix them well togetherj^
b|it do Wheat them ; then butter eight or ten
>tftiW^ egg-cups; sh^kc into them a little of the
JilUii^d parsley, so as to cover only part of the
jlisid0 of thecupl^; fill them with the mixture,
mi p?|t them into a pan of as much boiling water
US wiil come round them, without boiling over}
when done ikough, turn them out of the cups on
the diA you intend for table, and pour a shaiq^ ^
brown sauce round thein. If you have nat
egg-cups^ smidl tearcups wiH dor *^^ ; '
N' ^
* Observe the same r«ler%?^ mutton only
iddihe squeese of a leriioh on each steiik, befora
y«m dip them in crambs of bread. You sen4,
these up witlilihejai^ on»*?^
W
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MADE DISHE8 OF VEAU
' V TO PRICASSEB iWB^ITBRBADg, v
Tioke a mutchkin (pint) rf good veal gravy, %
^lutcUdii of good sweet erepm, two table spoon^^
jfub of flour; mut it well with a Httle cold cream
||pi<mp; putitintoa<clean wscepan; put in a
i^ole on]on» with a few cloves ituck in it; let
it boil on a moderate fire tiU it be thick and
imooth ; have as many sweetbreads ready stewed
ps you want, and be sure to take all ^e black
parts off them before you put them^lisim sauce |
then put them in, and let them sfew for'twoof
4ree nuniltes. Have ready the. yolks rf two
eggs, add a little beat m^uie, or the gmte of a
nutmeg, a small quantity of salt; beat them up
together ; then pour a little of the bmling sauee
to them^ aod Btir it well together; retnm it to
the lailcepan, give it a toss over the fii^ I
the disk hot, dish it neally, and ganM
]em<m. You may add a fow egg ^baU^f you
chooee» made thus : boil two eggs hiid, ti&elii
yolks, put tJiem in a basin, and wisk the bndL of
a spoon bruise them ; then ^^ about the Imlf of
araw yoUt of egg te theii, a very Httle srit, and
nake them up into eight round balls. ^-TUil
|MMi9^«n8wers for allJMa <^ white nie«kt
V*
TO DRESS SUTEBTBREADS AS 7RICANDEAU8.
I-
Scald the sweetbreads and hrd them pretty
dose, slew them in a little good soup tiU tender,
■,. n
l-y
• V
•\;
.(
I*-
SlADB blBHEB OF VBAL. x
Witk the best side npptennost ; put a slice of ham
under them ; in the n^ean time make a nice brown
•flooe; add a few tntfttes,*^ and morels, and a ghiss
trf white wine ; t»ke out the sweetbreads, and
iDsep them hot ona pan of hot water covered up.
Strain and sk4i Ae sauce thf^j wero^tewed in;
return it to the pan, and reduce i< to a steong
irlaae. Olaae Ah« sweetbreads with a brush for
Sie putpoMJ, ft a bunch of feathers. Set them(
|i«fore the fir0# minute. Gkate Aem the same,
two^yr tjiree^mes^ dish, and pourlihe sauce under
^0^ Oam^ with lemon sliced.
MINCB ©OtD ROAST TEAL.
IWw file veal, and take all the stringf TWfif
fiwn it, nonce it fine ; in the mea^ time take th^
bo&ea a»d thp, iSiMj pieces, put them in a stew-
pan wi^a tittle water, a piece of lemon peel, a
Sde Sw pepper, and salt ; let them stew on a
^^wf^ you hmrm extracted the g»vy ; thea
■toaUC; put a piece of butter in the same pan;
let illMwn, and Aake a tittle four in it; Aen
boar an Ae gmvy y«u had just strained; let it
liiil,^ tfccn put in the meat, with a|frate of nat-
■Wff, a Utile salt, and the squeeie of a lemon;
let it beii on a slow fiw It&mn minutes 5 dish H,
and garnish with toasted »pet», 1 , .
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V
MADR PISHES OF VEAL.:
', T r» f^^^^'•tlrT
m
Take some nice white veal, parboil it, tbieii^
mince it rerf tinaU ; fare the liquor it waig
itewed in ; pot it in a dean pan with iome of the
liquor ; season with whit^ pepper, salt, beat mac^
(^ nutmeg, lenton peel minced small, and the!
squeeze of half a lemon ; let it stew till most of
the liquor is reduced, frequently sturring it, fiM^
fear of catching; when quite twdc» putjt ^to
potdng jars, jelly moulds, Mttle cups, or anjr-
shapes ybu choose, observing to butter them first;'
tium them out when wanted; or slice them as
- tliebeef^>- ^ .. ■.J:'^. v'
This is done ihtiiesamemimner, inapuddiiq(
pan, or any shape you please ; but seasoj^witit
white pepper imd salt, grate of nutmifK and
lemon ; turn it out of the shape ; and fitilh it
the same way as in the former receipt ; or yon
my do it thus : glaze it with the yolks of egg8»
aad dredge it over, top and sides, with cnuabi^
of bread, with a litUe grated lemon mixed wiAf
h; set it before the fire to crisp, or in the oven;
bw9te it with a little butter, and senre it iq> hot
garnish with kmon. ^ ^ < v
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MAOB DI8HB8 OF
; * , «i DMM wrfi tirriTWSiv _
. Put die petdtoe., whtoh ar. the feet, Urei>
uIS «Ll b^«rt of . young »«««« P«; tato »
ZToTwith half a pint (half Vmutjfhkin) of
rrn Sde of mJU. a Ut^ whole jH^ppet
STilJ .whole omo«, and * bundle of ^^
tSr let them boU for about ten mmute., Aen
*■*" /<*..i ^ - Ji£i^ /««0v fliAtn. let the icet
the Uquor , P^<^*» «^^ J . . ,^- ^Ued in
small ; grate alittl.e ^^J
femain tiU tender dHB^
over theni) let the feet
:e them out, and strdln
S: X^S: a llCT- orbutter «>lledn.
SL!. Utde «lt, the «iuee«e of a lemon ; d«to
4e Uucepan often; let it rimmer five or iu
ifau^ r^^ a dice of breaj-nd eut^nj,
Ui^ts ; toh the minced meat In the middle,
ffif «Ut the pettitoes and >y ihem rounJ.t:
^Silwith th^ .ipp«t^.V«i «,rve it up hot.
.: :';■■; ;:'j/-s^ BICBI.OAV. ■ ' ■ ■ • ^■'--' ■.:
S^luir .pound (rf rice in w^
don^ atridn it, *hen cold ; work it up with tw
«w ;Sto . paste; bktter . krge puddu^
rullTnefliem'SSdroimdthe «d«^dbott«>.
with the rice, about hdf. an wch thick . sUw
He sweetbreads, or .,u,y other white meat.
Sit neatly into thefiuld, Aen m^]^
ST- bake it in a moderate oyen, about half an
W^doin when done, turn it outupon the
disli yott
white sau
eream, • (
ipoonfuls
iBace and
ill the tin
of the loi
sauce ov€
you may j
tQiind the
■^rr— ^ — —
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let the d
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ind a. lit
ihaking \
•r it will
inditwi]
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t little £
thick an^
A little ]
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uiotheri
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' MADE DISH^b OP VEAIi, ' fl
■■■.■,•.-. ../'-■■■■.■ ■':"'■' '"J' . •-' ■ .._|
dish you mean to senre it up on ; liave ready a
white lauce, madtf thus : half a mutchkin of good
eream, a cupful of good soup ; mix in two taUe-
ipoonfuls of flour, the grate of liutraeg, or beaten
Inace and salt; bring it to the boil, itirring It
ftU the time ; then cut an oral piece from the (op-
of the loaf, so as to shew the meat; pour the
sauce over the meat, but not to touch the sides :
you may garnish with a chain of snudl egg baUf^
tgnod the meat) it has a good effect.
'4i'^
V Ta MELT (or BXAT) BUTTER.
. In meldng butter, you must be yery careful i
1st the laucepan be well tinned: take a little «
cold Wjater, a good piece of butter cut in slices#
ind a. little dust of flotUr. Be sure to keep
shaking the saucepan one way, till it is meltedi
•r it will oil ; when it is all melted, let it boil^
ind it will be smooth and, fine.
TO BROWN BUTTER FOR THICKENINO IBAUCES.
Put a piece of butter in a stewpan ; put it oil
the fire, and let it boil till it be brown ; shak^ in
t little flour, and stir it all the time, till it W
thick an<l smdbth ; put by and keCp^ it for use^
A little piece of this is what most cooks use for
browninJB^ and thickening their sauce with ; hutf
as this k apt to. make sauce heavy, there i^
another >4y which X (>Vefer, as in the receipt tot
jaake a BvQwn Sauce or Fricas8ee» page 94,
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»pare, tbe? sauce, thus : take as
I Mvk propr, peel and throw
jrott do them ; then cut intd
n in milk and water, (half ui
i;) drain, diop them amaU;
b deaii saucepan) with a little
hake in a litde flour, a pint
p, a sAali piece of buttery put
Take the breasts of the fowls you
tJie above dish ; cut off the two joints
pinions, leaving die unng to the I
them; '«tew in a little gravy or wi
whoie^^CMUon, a few peppercorns, a lit
a slice of lemon: when done, serve
white or brown sauce ; if a, bro^pi t
. k . — -—
them with a strong glaze ; disk^th
turned to each other. Garnish with
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hifB, oelbhage lea^^ver the boneB ; lay |n tiie legs
Aestly, unth a dice of Im^m kam; add a fsaaHH
quantity of boilmg^]Watif^]^ lay another cabbage
leaf over, and ^over ll^^ Siinme^ slowljr <it^
hour, iinde and take (#tk^ cttu^
,lfce liquor, return it to the ran, add! some truffles
'jind iMr^ thkk«it ildf^ a iit^
liemon) ^nic^Gry sauce, and ketdiup ; bo^^ rii^
ia)4^oodi ; hat« a few green pe0pe f^y bo^
biyt&ik %^d middle <tf a hot (Sshf plad^l^
dittikM^ihlfei^ in <^ P««se, all romid ^ %
dftAV pMr l^e iauce ov<eT; garnish witii^watl
.C'***.^;;'
n I'Mf^k'iiif ^ -'^V.
Stick the pig m th6 throttl as acep as uit- nearv,
tliat it may bleed well and die sooner, as it makes
i^ easier to scald ; when the water is warm, dip
the pig in it; take it out again directly, and rub
it with a little pounded resin ; put it again in the
warm water, and, when you find the bristles
coming off by rubbing, take it out and clean it as
fiist as possible ; when well scalded, Wash it clean,
and cut it open while warm ; take all out eicept
the kidneys ; cut off theliead and feet, and bone
it without cutting the skin ; cut some of the
flesh, to chop with beef suet, pepper and salt,
four or five yolks of eggs, chopt parsley, mush^
rooms, a little ham, a few sweet ahnonds, and
bread crumbs soaked in cream; lay a layer of
this forced meit upon the pig, the^ thin slices of
-A --■
.* ^Sf4>_..^,.
onioKens; tben iiave ready a mhefrioaneey all
but the eggs, and stew &e cliicken9 m it; waJ^
before you dish it, add the eggs, as diisected in
the recent for sweetbreads; iiaye«0Bie«ggiba]]%
and gaiai«^ with i^Dnon. • t ■Xiiv:d£.:iir:^^-^-
~ •■■; .iiii;
to STEW A RARE.
Ut
'H^ ? '"S ^
. ii ~
• Cut it up into handsome pieces, but leave out
the ribs; nnnce an onion small, a little peppel^
and lE^ ; imx them togedier, nib each piece ^xvet
witiiit^ putapiece of bntterin a stewpsQ, frjr
the pieces nicely on bodi sides ; pour oat «H the
-bi rt t e r t h a t will come o ut» and poarin a iittte
good sou^; let it sCew tiU trader; season with i
|ld« h^tehuip. Some Jyce a glass of red
-tf.
,^^
properly, mixing them all over the inside of the
flank with a little pepper and salt, roll it up
tight, and bind it up ^i|la tape ; then set it on
end, and with a rolling? pin, press as jnuch meat
into it as you can ; roll it in a cloth, tie it fost
at both ends, and sew the cloth at the sides ;
then boil it at least four hours, taking care
tlie pot is always boiling, and, if the water ia
reduced, fill up with boiling water ; when done,
take it but, and hang it up by one end till cold ;
then make a sousing liquor for it, thus : tako
the water it was boiled in, with some salt and
vinegar ; bod it, and, when the brawn is cold,
take oflf the cloth, souse it in the liquor, and it
will keep as long as you have occasion for it.
This, sliced, maizes nice supper dishes.
«<y!ji^^^fabl^v»u. A-T.,
.'.J»'
V
them rpund the dish ; taKe out me ouiuii,^ui«i,
pour the sauce ovet it, and put the bacon sippete
roundit. » ^ , > n
Note.— By saving the blood carefuUy, you
may make a tureen of hare soup of it, with the
legs, ribs, and shoulders, and the addition of
three pints (three i^utchkins) of soup.
ci-f ■
TO DEB8S HABE COI.|i6P8. ■
Cut the solid meat off each side of the back-
bone, mince it smaU; put ft^aU piece <^ butter
in a stewpan, a very Utde onion, minced raaall,
and a Uttle pepper and salt; put in the cpUops,
let them get a gentle heW, and with the^^M^ of
» spoon bruise them aU the time they Ififo o« the
a
■uU
.V
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A f ILLST or VKAL BECIIAMELLfD.
Take^^a fillet of real prepared for roasting,
without any stuffing ; when thoroughly roasted,
4iaw it upon a common dish, take a sharp knife,
a»id sooop out the middle, leaving a good thick
edge all roand, which feroM a basin to receive
Ihe fricntee, which is to be made thus: put a
piece of butter in a stewpan, when the butter
froths, add more than a tablespoonful of flour,
ttM it well, then add half a pint of veal soup, a
teACupful of cream, gmte of nutmeg, a little
xavshreom powder, or a few pickled mushoooras,
■dt to taste, a gktss of white wine, and the
iqueese of a lemon ; next c«l the veal into small
l^i^'
,.-*xm
m^.
take the onion and sweet herbs out, and send it.; /
to table hot.
RABBIT SMOTHERED WITH ONIONS*
\ " '
Skin and case the i^bbit, and make it ver^r
clean ; trass it as for boiti^g^ stew it in water till
tender; then make an onion sauce for it, as in
the former receipt; dish the ]^M>it, and pour the
sauce over it. There should 6^ad much sauce
prepared as will smother the rabl^
N
S SL. a
^
I*
v' '-^H
^•AUCE f OK BOILED MUTTON.
^ Melt a sufficient quantity of butter, then tak«
what quantity of caper. you think proper; if hirg«
ones, chop them a little, if tmalirlceep them
whole; put them in the buttei^ give them a tost
on the fire, and pour them on tke mutton.
"* ■ *
ONION SAUCE FOR A ROAST 8HOULOER OF
MUTTON*
Illy two or tKfpe onions, mince them very
smaU, put a piece^f butter in a stewimn ; when
it froths, put in the onions, keep stirring them
till they cKssolve, but do not let them brown ; t0
prevent this, put a little soup to them, with a litttf
pepper and salt ^ taste. Send up in a sauceboat^
. ':i.
•J-
•*•,
neatly, and pour the sauce over it. There should
be as much wiions as will smother the rabbit.
TO STEW A goose's filBLETS. '
Let them be nicely scalded and picked jbreak
the pinions in two, cut tibe head in two, and chop
off the nostrils, cut the liver in two* the neck in
two, and the gizzard in four; putthem in a stew-
pan, with a quart (chopin) of gravy, a bundle of
sweet herbs, and an onion ; let th^m stew till
tender; strain the sauce, return it to the pan
with a litde piece of butter rolled in flour, a litfle
salt, a tablespoonful of mushroom ketchup, a little
beat mace, the squeeze of a lemon, and a little
m&M
pm a Ulue sweei muK id a saucepan, ana auu ui e=
bread lo it ; boil it for a little with a whole onion ;
when ready to serve, take out the onion, and put
Ih^ sauce in a sauceboat Thb sauce answers
for partridges, grfffi^ and pheasants.
^'■.,
8AUC
EC 1 LID TURKEY.
Take half a pint (half a mutchkin) of cream,
more than a tablespoonful of flour, a small piece
of butter ; put these in a saucepan, and keep
stirring till it comes to tlAboil ; scald a few,
oysters, add them to the. K^^ with a littl^f
their own liquor, and a small quantity of salt ;
nrhen the turkey is dished, pour the 8MM» •ver
it : for change, you may take pipe ma^aroiit '; iMew
h till tender ; or you may stew ibme of t|Mi white
the butter from thfe fowl, and put in the curry ;
let it stew together for half an hour : if you have
no soup, you may take the liquor they were
stewed in ; let it stew till it be thick and rich.
Dish it with the breast of the fowMn the middle,
and the joints round it ; if it is a young fowl or
chickjBu, you need not stew it; only fry it till
tender. A rabbit is cut up in joints, and done
the same way : the same rales for ducks, ved^
or any other thing you imoose to curry«
TO BOIL RICE FOE A CURRT.
Take half a pound of rice, have a pan of
a little ■ boiling water, put m the rice and let it boil quick.
A
z.^'Sl^.S!:
^tt»\ gravy, a glass of white wine, and a chopt
4ihalot, p4>ppcr and salt ; boil a little ; when read^
to serve, add the juice of a lemon. ^
SAUCE FOR WILD* BUCKS, ' ^ *
Take port wine, a little Cayenne pi*p|>ek|. the
sqneeze of half a lemon ; bring it to the boil ;
send it up in a sauceboat, and |Tavy in the diih^
■' ' ■^- ' * /■ .
WOODCOCK SAUCE. ' .
Take the bonei of roasted woodcocks, pound
them and the liviiirs, put them in astewpan, with
m little cullis aiid a glass of red wine; reduce i^|s
• t
\
!,!»!i^*^ k^Lj^iii
- /■:,
« ,»^
Cayenne do. . • ^o.
Ginger,^ • • 7*
Mace, . / • ^^'
The lesser cardamoms, do.
/I
2
The lesser caroauiuuiD,"". - -
Mix the powders weU together, and put them
bto wide mouthed bottles, well corked, f^r use. .
TO DRESS MOORFOWI. WITH BED CABBAGE.
Truss the moor game as for boilingl put them
on with a Utdesoap, let Aem «tewfor hatf .a»
hoi^ cut a stock of red cabbages four quarters,
S^rthemoo r fowl; r e ason with wh^^ pepper
£ il a Utde piece of butter rolled « flour;
Si^e a glass of port wine. bu»in that yo«
,^a^i>:.ia&.'
^ r
|k« red roe alon^^ the back of the fish ; if oy^tens
tkt Muioe if made die aame way, but the oysters
•re Icept whole*
WBITi tAVCB fOR HADDOCK!.
' Ttke a >^i quantity of ioap^ and m pint
(mutc^Jdn) of cream, pvt it into a ttewpan, mix
up tw«> tahle«pooj}fulfi of flour, with a little cold
inilk or cream ; when the cream hoiU, add this
to it; let all hoil together for a little; strain it
through a searee, clean qut the pan, and return
il; season. with a little poundeitiiiaee ornutmei^v
« whole auion stack with two «c three do via {
* >
A >4
PIGEON CUTLETS.
Take six pigeons, cut the meat off each sid^
of tlie breast ; when done, skin them, take the
Wmainder of"the pigeons, stew them till done,
and pick off all the meat, pound it in a mortar,
with a little bacon ham, pepper, and a very little
salt; work this forcemeat up with a raw egg, lay
some of the forcemeat between two of tHe cudets,
and press them together till they are all done ; dust
them with a little flour, put a piece of butter in
aistewpan, when it froths, lay in the cutlets, and
lity n |j||<i oil ihi'iiL^idi n w<'i|^,li( U|uni il, (o
keep them down ; letmem fry on a slow fire fof
a few minutes; turn them, and do them the
-f"-»-
niAc« or nutmi*g ; nail t6^t« ; pot what oyttert
you cKooM to tl ; gtY« it a mm over the fire : dish
the hadiliicki, and pour tlie laiice over.
/
•AUCI toil PIKI OR PKRCH.
Put a slice of ham into a itew|)an, lay upon It
lriinniin|i^ of meat of any kind ; lei it take a catch,
then add Home sweel basil, (mrtley rootft, thym«,
i carrot, two onioos stuck with three cloves, add
tome soup ; let all stew with a few pepperooma
till the meat is doQe« and the gravy b rich and
g<Md ; scum and strain it ; thiokeu it as above f
sddlon^ith anchovy ketchup^ fl^^ ^ nutmeg,
a piece of fresh butter^ two spoonfuls of vinegar,
» 1 1
I>A>^ aMm\/
havi two or three pigeons, 8CCora.uB •"
71 mould. let'tlSim be eeawned, and stew
IK ab,.* half done; ky them neatly; fill
S! rt^uld to a level with a UtUe real ot beef
wui up t then cover it with forcemeat, and
SkJit about half an hour; turn it on ihe M
irL«n. «>rve ; cut out an oval piece from
ZK the loaf, «. a» to .hew the pigeoM.
»M^a good brown «uce «»J pojr u^^
nive^M : elaze the sides of the loai. wu""
'^Xm vegetable flowers ; you ^V'^J^
n Z pige^«> fi» it^^ ^ ** veal ohves.
[.•■
li.'aS. '
a n V. vt — »•*» « * — » T»->« ■«"
Ttk% A Uttk toniH toRM* cn«m, boil tbem
togrlher; hive •oin* pftntojr finely mincwl, •
piect of butt«r rolled in tfotirt nit to tMte.
TUi nuc^ will aiwurer equnlly well f<ir wliiting*.
•KATI SAUCt.
. Tike a fagot of iwiniley, aome green oniona, two
ihaloU, two apice clovea, a few pickM muah-
rooma, a little butter ; ioak all together, on •
•low fire ; ackl a wnall spoonful of fiour, mixed
with a little ,6ream or milk, iufficient to boil to
the conaiatence of t sauce ; lift lt| wd add to it
tome chopt paraley.
/
W aO'
V »
basiii with a spo^ fiad put to them a little salt,
aad haff the yolk. oC;a raw egg; make them up
into little balls, about the sbee of a nutmeg, and
before you dish, throw them into the sauce, and
give them a toss ; in the mean time fry a few
sippets of bacon. Dish the pigeons, pour the
sauce over them, and garnish the dish witii bacon
sippets.
TO DBE88 COtD VOWL8 OR PT6B(d^8. /
Cut the pigeons in quarters, or the fowls in
joints ; beat up the yoflcs of two eggs with the
g^te of nutmeg, a little salt, some minced
pusley, and a few crumbs of bread; dip thift
. iH^&tiiSl^M
E^a pi«c« of butter in a saucepan, with a
lililbftUk or water; set it on the fire, and keep
ilirring it, till it comet to the boil
•AUCi' fOR A FtUM PUDDIMO.
Take a breakfast cupful of new milk ; beat
up the yolks of two eggs* with a little tuKnr, mAA
them to the milk, and keep •tirring, till it thickens,
but do not let it boil ; add a glaia of white wine»
and the squeeze of lemon ; pour a little of this
round the pudding, the rest in a sauceboat.
Noie, — Thb will answer for any boiled pud-
ding.
rub it all over ; put it on again, «uu..k .. ™
~W times an4 rubbing it with butter, tdl U
S several u ^^a-ji.. — inn, it; and before you
Jtlt^ASli^e butter, and put a few
Sed'jSoms or oyster, in it; dish the fowl
S le breast uppermost, and pour the sauce
*over it.
TO BROIL PIGEONS.
Truss and cut them down the back, *« «T«
■«, above di r ec te d; * "ttt " P'tr\ "" t "^.rt^v
TLde • set the gridiron pretty high that thej
:ma sauceboat • - ; V ^ '
\
■aik.
i^b^
&
. A BOUDIN OF FOWL.
' Take the meat of a cold fowl or turkey, mince
it 98 small as possible, season with white pepper,
beat mace, and splty- work it up wih a raw egg ;
butter the tin mould, press in the meat, lay #
csheet of white paper on it, set into a steampa%
«hut it up close ; it will take about lialf an hour;
lake the breast of a fowl, with the wing pinions
m it, skin, and lard it with bacon as thick as ydu
can, stew it in k little soup, lay a sheet of white
paper upon it, and shut it close, stew it^till done;,
turn out the boudin on the dish it is to be served
jon. Make a white glaze thus : tafce a little
strong veal soup, a teaciq)ful of cream, a spoonful
nnw^ m \im »m»w» m m«-^y m «yw w%^»»»»^ |-. — *»^w
llirtn M for iMttliQfjf ; pr«p*f« th# MMDaiftff* tKu« ;
tik« •!! ontott, miu^ mMiU (H V«ty ^^^ "NC*
gliiieid ttnall, m litiTf pepper and mUi ; imU \hmm
and nib tli« duck aU over Ui« imidr with lh«m ;
draw thi> iirrk-«kin w«ll d^w«, lo kmp in the
MMOninf, and tlkk In a ttiuftU iili«w<*r s tli#ti rub
th« dndi wkb a pi^^ 9t bottvr, and df«df« H
vHIl flonr ; pQlSl b a ekftn {>an with a Liltlt
•oofS Ut il atew for thre« qttart«*r« ^f an bouri
if a yoong ont ; bat, if aid, it wUl take aii hoar t
taka it Mit» pom ika gmry in a iNialn, and
•kim off all th« fat; thicken it with a kklW flour t
season with a tablf«)KK)iiful of ketchup^ a ||kai
of port wint ; boil all together ; put in the duck^
1%
1^
If
V
• I
Other rabbit, and the remainder of th^tv andbo^'
it tiU the meat is done ; when cold, pick it aU off
Ae bones, and minci it very small, ibeik pound
a in a mortor, tnth the white of an eggi ^white
pepper, be^mace, and salt; then moisten^wjj
i little good cream ; have a tin «^P«j «" ff ^^
• dean doth, imb the inside with msttM
IffMSthemeat^to^^ ha^asteampanre-
Ifyoa have it m* take a stewpaa*-— ^
iiater ; set liiifS^ape into it, and cover It
^h«et of whitep^; shiit the pan dose, 1^
abto half im 1^1^ ciit the meat yonlools&mi^
labbit into fbMpfec«S w^ la^ ft«P ^^ 7^
wi AWon;Btem i te w^^t ^ Mak^ a
fine wWte siic^; turn ont the bondm, pour
*■ , t
. .^It 1 'l _ ' __ .
i;
!( '
•i"*-
tuiii, sqiew a m » nwe icmoiu — A^iWf ana -poor
the sauce over it ; garnish with sliced lemon,
TO STKW A DUCK WITH OMIOKS.
Stew the dUck in a little water, till tender : in
the mean time, prepare, the« sauce, thus: take as
many onions as you think proper, peel and throw
them in water as you do them ; then cut into
alices, and boil them in milk and water, (half an
iMMlr will boil them ;) drain, diop them small ;
then put them in a dean saucepan, with a little
pe|iper and salt ; shake m a little flour, a pint
(a mutehkia) of soap, a small piece of butter \ put
'<a^<,
pou uno luc Bua|i«; i ui w lu mu^v m,i#vi*«
in the mean time, prepare three pigebosrtnui
them as for stewing, krd Uiem on each nde of
the breast with small lardoont as full as yon oui}
put them in a stewpan \iriWui little weak soiq^
lay a sheet of white paper liver them, shut up
the pan cl|»e, let them stew till the pigemis ore
quite done, turn out the shape on the dish it is to
be served in ; have a glase ready, glaze the boudin
all over, lay the jngeons on i^e top; then gkze
the pigeons, and serve it up, garnished
vegetable flowers.
>^«.
lacm
f r^»mu 1% w. \M%i p»w» K»^^ »»
J
•hake, but do not let it boil; dish and garnish
with lemon. Observe to lay the breast in the. '
middle, and the jotiit^ neatly round it* ' .
TO DRESS THE BREASTS. Of fOWL8« «
Take the breasts of the fowls you had left in m
the above dish ; cut off the two joints of the wing
pinions, leaving the wing to the breast ; lard
themi stew in a little gravy or water, with a
whole onion, a few peppercorns, a little salt, and
a slioe of lemon : when done, serve with either
white or brown sauce ; if a brown sauce, glaze
them with a strong glaze ; dish with the breasts
turned to each other. Garnish with lemon.
A-
beaten mace, a teaspoonful ot maae musiara,
iiiixed witk two spoonfuls of cream, and the
yolks of two raw eggs beat up 5 add the eggs
^d creamj give it a toss; have a dish ready
^ned mth puff paste, pour in the macaroni j
grate Parmesan or Cheshire cheese overjt;
b^ke m it moderate oven.
T ^ TO i)RE8S MACARONr WHITE. : -
i Prepare tlieiiiwsaroni, as in the fmrmer receipt,
emitting the eggs, mustard, and cheese; season
wi* a Httle nutmeg or beaten mace and salt, and
rather more cream. You may serve it with ot
inthout paste in the dish. — _.■,. . . , .-.. ; ■ :. ;•;■
-* r
ky a cabbage leaf over the bones ; lay in the leg«
•eatly, with a sKoe of bacon ham ; add a smaii
quantity of boiling .^wattr, Uy another cabbage
leaf over, and cover bloM.i« Simmer slowly an
hour, untie and take off the caul or cloths ; strain
,tiie liquor, return it to Ae pi^n, add some truffles
iBld iMorek, thicken witii a little flour, squeeze of
km«n, anchovy sauce, and ketchup ; boil till rich
iiid«mooth ; have a few green pease ready boued ;
ky-li^ni an liio middle of a hot dish; plaoe^the
ihMik^Wthei^ in the pease, all ro«nid the
4Ui:' flokr the sauoe over; garnish witii^fMll
•ima of fried bacon. ^ ^ -
V^f
^■\^MMM^ m IWMBK^^ AW> ^m» «w
When done, put your hand to tbe bottom of the
mould, raise it out, and set it on the dish. t
Note.— The mould should have a loose or
false bottom, for this purpose.
▲ SANI>WICH. !
: Take fresh butter, some made mustard, pep-»
per, and salt; beat^ these in a basin, with a
wooden spoon, into a uniform mass ; spread this
mixture upon slices of white, bread, then .l|iy on
thin slices of ham, tongue, or roast beef ^ cover it
with another slice of bread, buttered, as at first;
press it down ; cut neatly into small long pieces.
^ ' ' .. •■■' . ,■• . . . '^^ - ■■■. •.•■.-■
1 » I %.
chickens ; then have ready a white fiioMSMTaU
bat the eggs, and ttew the chickens in it; mdt
before you dish it, add the eggs, as directed in
the receipt for sweetbreads ; bare toau egg balliy
tnd garnish with lemon. ' . u . l rj
. ~ ■ -^^ ■ ■ ■ ■ ■ ■'■♦'':. -'a / V|
. ; TO STEW A RARE. . • ? f.
' Cut it up into handsome pieces, but leave out
the nbs ; mmce an onion small, a little pepper
and s^ ; mix them together, r«b each piece over
wilJi it; put a piece of butter in a stewpan, fry
the pieces nicely on both sides ; pour out aU the
^batter that will come out, and po«r in a Uttis
good soup; let it stew tiU tender; season with a
** * ke|dhii|^ Some like ^ glass of red wibs^
».'■.:,* . ,.4?t'.l^-l.,' ...,.".■' 'J •"*,
i.,4«.-™ .*-,i^
t
. .1 f.
'&^Li: -^tiSi^^ii
^M^
m
«nMd Ais mixture <)niwo »"«««» "'""Y- -
^£. together, and cut them mto «mall
longr pieces.
V ^ ENGLiSH SANDWICH.
^ SjJa two thin dic«. ^.WM^ b^eadj^
K«tter- lav upon it a thin dice of ham; spre^
!!^ muMand a Uttte yhite pepper on it,
Krf buttered tee«W pre« H do^J^A «k*
5^ awl cut them into M«ai«« !»«««• •
- '.i f_. "^ ><^'VS^ "''■"""''"
i,***
'^•a*'*^*^
■*^^^'-'*^'
them round the dish ; take out the onion, dlih,
pour the sauce over it, and put the bacon tippeti
round it. ' . . , ^ n
^ote._-_By saving the blood carefully, yoo
may make a tureen of hare soup of it, with the
legs, ribs, ani shoulders, and the addiUon of
three pints (three mutchkins) of soup.
TO DBE88 HABE COLlX)Pt.
Cut the solid meat off each side of the back-
bone, mince it smaU ; put a small piece of butter
inastewpan, a very little onion, minced Mwill,
andaUtUe pepper and salt; put in the coUops,
let them get a gentle heat, and with the *^ck of
a spoon bruise them aU the time they lire o« the
>■%•'
|1 /
Mm , ?
ioiir over them; %- them with a little fresh
butter; lay them on the bade of a searoe to
drain ; have a litde brown sauce ready in a stew-
pan, seasoned wi(^ a little ketchup, the squeeze
of a lemon, and a glass of white wine ; put ike
cucyml^ers to it, and let them stew for fifteen
minutes. This will ^^nswer for a corner dish at
dinner^ and eats mery^i^U to roast mutton.
TO DRESS SEA CALE WITH WHITE SAUCE.
Wash and dean the cale, and boil it, wilii some
sate in the water; take a' teaeupM of eream^
hk of butter, and a little flour ; when it " "
iiinlfif^
<yidi the 6ale, «id pour the sauce oyer it
"^t^id^tiltt^v
will do It ; wben done, turn it out into the dish,
take the onion and sweet herbs out, and send it- >
to table hot.
RABBIT SMOTHERED WITH ONIONS.
Skin and case the rabbit, and make it very
clean ; truss it as for boili|[ig, stew it in water till
tender; then make an onion sauce for it, as in
the former receipt ; dish the rabbit, and pour the
lauce over it There should be aS much sauce
prepared as will smother the rabbit
!*■
1^-:
a little lemon peel, .^^^g^f'u^a Jeler for a
teacupM of cream; ^^ *J^^f ie?*lt stew till
SitdT* ^e^ot'Siek a.d smoo«.
DisUitup. ■
•- „ „Minwa WITH ABBOMrN SAUCE.
TO DBESS ONIONS WIIB » » ^
Tot* /«i manv smaU pickling omons, as yo»
.V wilfan^r lor Ae dish you mean to sem
ttank will «»*T*' 'Vffi into boiling water, tdl
^'''^."Ihe^to^ eaBily e«ml >«! peeV
you find the suns wi" ^ J Just a little flour
aS^::i?aSb^tn;-thaveabrowa
neatly, and pour the sauce oyer it llier e should
be an much onions as will smother the rabbit
TO «TEW A goose's OIBLSTS.
Let them be nicely scafded and picked ; break
the pinions in two, cut the head in two, and chop
off the nostrils, cut the liver in two, the neck in
two, and the griizard in four ; put them in asttew-
pan, with a quart (chopin) of J?ravy, a bundle of
tweet herbs, and an onion ; let them stew till
tender ; strain the sauce, return it to the pan
with a little piece of butter rolled in flour, a little
salt, a tablespoonful of mushroom ketchup, a little
beat mace, the squeeze of a lemon, and a little
'♦.
, and a
BT fora
tew till
jmooth.
acE.
as yott
to serve
rater, till
ff; peel,
ttle flour
ill butter
or brown sauce^ as you think it, drain them,
lay them neatly on the dish, and pour the sauce
over them. .;'■'■ ;:' .;■
TO DRESS ASPARAGUS WITH A BROWN SAUCE,
Scrape what grass you mean to dress very
clean, and throw it into clean water as you do
them; cut it,asfer»s it is green and tender,
into pieces about an inch long. Take two heads
of endUve, wash clean, and cut it small, and a
young lettuc^ cut small ; stew them in a little soup
tUl tender; thicken them witti a Int of butter
r olled in fl^ur; s e ason with
a brown I salt, the s^eze of a lemon, and a little ketckiqp ;
the butter from tlie fowl, and put in the curry ;
let it stew together for half an hour: if you have
no floup, you may take the Uqupr tliey were
itewed in ; let it stew till it be thick and rich.
Difh it with the breant of the fowl in the middle,
and the jobts round it ; if it is a young fowl or
chicken, you need not stew it; only fry it till
tender. A rabbit is cut up in joints, and done
the same way : the fian^p rules for ducks, veal,
or any other thing you choose to curry.
TO BOIL RICE FOR A CURRlT.
Take half a pound of rice, have a pan of
boiling water, put in the rice and let it boil quLsk,
should
bit.
break
dchop
leck in
ti «tew-
ndlc of
ew till
he pan
a little
, a little
a little
^'!&6J^ *„
■:r
•^A a Utde piec« of ""^^ ^"''^r^oto of two
-eggg, and, before you ^j^
%r_trSrreit„eoIthe ^^
^"riL of Aei^^with a brown «a^
■ 'prefer it
\ to STEW PKA8B AND MTTOCE.
, thin piece s; rtey^tnem, ^^^^
■ii^^^^u^ttiai^
IliHilitii
]| ■*» » T^-^
u
1
1
3
VV hite jM?pi>«r, <J"-
Cayenne do. . • ^^*
Mace, . • • J
The leiter cardamom*, do.
Mix the powder« weU toKctbcr, and put them
5„" wide mouthed bottle^ well corked, for u-.
TO WW MOOBfOWI. WITH BCD CABBAOt.
Tru» the moor game a> for boUing ; put tl.em
on with a Uttle «m^ let them itew for half an
Z^- cut a .tock of red cablmge in four quarter^
S; tothe moorfowl ; «.«.« with whU.; ,K.pp«
Cl «Jt, a little piece of butter .oUed ... flour;
Xe Uke a gb«. of port wine, but in that you
». i,' ' \^^^.* .*' _,,'
ish two
>ss into
)Up till
butter
ad 6ai^
them slantwise, about an inch long, boil them in
salt and water till tender; strain, and stew them
„in a little soup; thicken with a piece of butter
rolled in flour; season with a Htde salt to your
taste, if they want it. Dish and send them to
table. <
TO DRESS WINDSOR BEANS.
After taking them out of the shells, throw
them into cold water ; boil them in salt and water
till tender ; blanch, put them in a stewpan, with
a little soup thickened with a bit of butter rolled
in flour, pepper, and salt; let tbem stew tall
tender, and the sauce is pretty tliick, then dish
4 -
mmrni
PIOCOV CUTLITi. f^
Take six pigeons, cut th« meat off each Nide
of the hreait ; when done, iikin them, take the
temainder of'the pigeons, stew them till done,
ind pick off all the meat, pound it in a mortar,
with a little bacon ham, pepper, and a rery little
«lt ; work thb forcemeat up with a raw egg, Uy
some of the forcemeat between two of tKe cutlets,
snd press them together till thiy are all done ; dust
them with a little flour, put a piece of butter in
astewpan, when it froths, Uy in the cutleti, and
lay a f^j^e on then^^ith a weight upon it to
keep them down ; letUiem fry on a slow fire foi*
a few minutes; turn them, and do them the
I
l^^'i '■ffilr^'''^^^^m^'^™™™^'
wiU be enbugh to boil it, wun «•« "" r r"""
««t It into a clean saucepan, and be^t it witn a
hot, dish it up.
TO 1>*ES8 TURNIPS.
Boathemin a good J*"^ '>f t*^*" ' g. £
V „ J.r nut them in a colander to drain, *nd press
Slte'i^- them ; put thf into a^auce-
-,Lyk>-
Ik. »id« MMi bottom wiui ». rr-'":-r
Si t. . U«l with a UtU. r«» «r ^
ZSm up . then cover it with forcemeat, wd
SHit about half an hour; t.m " on 0.. a-h
SX«. to aerr. : cut. oat m> oral p.«» <"-
SL H«^ the loaf. «> - to •»'7 '»'• P«'T
, a >o«l brown -uce, and pour upon the
*u;^e the .ide. of the loaf. Oam-K
.mall v-Ketable flower. : you may, jf y<»»
„„ pigeon., fill it with beef or veal oUtec
^m^kSt.
BIUAHI:' aAUC£.
Take two or three stocks of beetroot, wask
them very clean, and be careful not to break
any of the fibres, else they will Ibse their colour
in boiling, boil them till tender, and two or
three dozen of pickling onions till tender ; take
off the skins, with the fmiall fibres of the beetroot,
and slice down the beef about the thickness of a
doUiur; stew it in a sharp sauce for about ten
minutes, made thus : take an ordinary sized onion
and mince it small; fry it with apiece of \ butter
till brown, then dust in a little flour ; le^ it fry .
tiU the flour is brown ; add a ladleful of so^p, a
little salt and pq)per, and the juice of a Ic^mon,
(or» if ypu have it not, a tablespoonfol of yine^ ;)
, >^%%£!i»^SsilscS^t9t.,-^< . ' <^A4'.a£l^j.
iikiiii
ef two bard ImjiU^. ^^y^ rvady ; brukM th«m in a
Imuuii with A Mfiooiit *nd put to ihrm a Utd«! mUc,
and half thi! yolk oC^aiaw efg; make Uif!m up
teto little balls, about the itM of a nutiii<if(, and
bcfon) you dish, throw them into thi* lauof , and
pre th«*m a toci ; in the mean time fry a finr
•ippeta of bacon. Diih the pigeons, pour the
lauce over them, and garnish the dish with baooa
sippets.
TO OaKSS COLD f OWLS Oa PIOIG^i.
Cut the pigeons in quarters, er the fewls ta
Jobta ; beat up the yolks of two eggs with the
grate of nutmeg, a little salt, tome minced
parsley, and a few crumbs of bread; dip the
._M.
■ML
another potatoe pudding wjU be touna am g
the sweet puddings. ,
A SALAD SAOCE. ^ ^ ^
T«ke theyolVs of tyo or three hard boiled
.^ d^L^tspoonfiil of grated IVmesan or
*(fh^toeXese,'a teasp<«nfid of jnade J.^'J^^
t^szTtis:^^
%ofe -This mixture must notbe poured i.po«t
JfeLee or Tegetobles used in the s»J«l, but be
KiJS^jJtS. tpbestined-p^^*"-^**^'
'^ '».•" •^jd'TbirirS* btu^ uul
t a«n.. fr«,u4||1V"'"« 'iLT^^'rJt
T,kkM n.u.hr«om. or ..yter. in .f. <l»b »»•« fo-^
.With the br—t uppcrmct, .nd pour th. ««• ^
•ver It.
TO ■■oit noiowt.
Trow «nd cut th..m .lown the b«*. *• -«•
« .h<,». dir«et«l : . \itU.- pr,n.»r «d -Jt m th.
.i,„ia« i «t the griairon pretty high that O-,
„y n^t bum; wd hare a littl« par-l-y .nd l.uttet
.|»»yaucebo«t.
r ~"
■.**i^'. .'_'_>
f%
'} '.. '
-, ;■
i
l»"
•
^ ■/
' ,'■ * '
, . . ^ — . .
*' ,
i
^
■ ^
•
,;
: f '
■ ^
.rf
." "
• ■,
w
rf.4'..,*^'i,.,.,,>4.
i:
. A •OUDIV Of VOW;^
TtiM Ibe mi^t of • cM fowl Of turkry, mine*
H M irwiili tui {MMMtblr, ATttMiit witli iirbit« |M*pp«ft
bMt mftm, fttia natf wofk it up with m raw «gf z
baiter tbd tin mould, pr<«ii in the ni««tf by V
jlM#t of wbit« p«p«r on it. Ml inloii ttettmiMUH
«li«l it up dtm ; il will takt> ftboul iulf an bour |
HAM tlie immi of A fowl, with llu* winfC piimiiia
«R III lillfl, And brd it wtUi b«t(^<m at ibick iw yott a
«Mh flow it in 4 litU« loup, by a ib««l of wbiu
paper upon it, and tbut tl cIom, ttew it till donoi, ^
turn out tb« bouciin on lb« iliab it b to bo tonred
on. Make n wbite gbao lliua t tak^ a lillb
slronf^ veal aoup, a teaeupful of croam, » spoonful
*,♦■
-■- ».' ^'^« >
k]
Ifi
^
\
'. '
*.>
w
yjsfe"*'! ' vf^^f^-'-r f^ ■^ *nr- -^
POULTRY, GAME, ««c.
vv*u
of flour ; mk and bring it to the boil ; beat up
the yolkg of two eggi, with half a glass of white
wine, mace and salt to taste ; mix it wifli the
^cassee; do not let it boil after the egg m put
tait; pour itoVer the boudin, then ky the breast
of the fowl on the top, and glaze the krduig
orer with a fine browii glaze. Garnish with
lemon or egg ballsf^^^^ .
jNofe.— -f on may do sweetbreadf the same way.
■;',.. > - /.■'■; ,';■ i :■: ■ -^ ^ .■; '. ;-' '; ■■ -:•■ ' '■ ' ■;■■;
X^ A BOUDIN OF BABBITS- >
Take two large rabbits, or three small ^eSj;
Wanoh them aD night in milk and watei^! cha^gin|
the water two or thre^ times ; take a}l the sohd
meatoff each ride i>f the back bonf; take the
other rabbit, and the reminder of th^tv and bod
it tiU the meat Is done; when cold, picket all off
die bones, and nunci it very small, th^i^ po^d
H in a mortar, with the wldte of an eggA white
pepper, beii|mace, and salt; then n^oistenStwiA
i little good cream; have a tin shape, an^ with
a clean doth, Wb. the inside with Fltfre^*
press the meatteit; hawasteampanre-
J£ yon have it ^ take a «tewpan,--with
:iiater ; set theNaiape into it, and cove? It
^h«et of Whitcpaper; shut the pan dk)^^
> ab&uthalfimlKiu»^cutdiemeatyoalookfiNHft^^
labbit into foiWifeces, and lardlhcpwr
ifii|i%acott;|ifc MaW» a
in#|rfdte sifciftam <w^ ^^
oil»
i ( ,,
•f-V
POULTRY, GAME, Std
-■{"■')
sauce over it, and lay the larded rabbit across the
top of it, glasMd iriUi a strong brown glaze.
A BOUDIN OF PIGEONS.
Take some cold roast veal, w, if yon have it
not, taliLe a piece of solid veal, an^ parboil it;
when ccAd, mince it with a little &t, as small as
powibleV season it with white pepper, salt^ and
beatmace; work itup witih a raw egg; have a
tin shape like a pudding mould, but not quite so
deep, and considerably narrower in the bottom
than the top, butter the inside of it, iiien press in
the meat, cover it over with a sheet of paper; sti
K-lt into a steampan, if you have it, if noVlntoa
pan witli boiling water, but take care it does not
boil into the shape ; it will take about halfan hours
iu the mean time, prepare three pigeons » tnus
them as for stewing, lard them on eacb side of
the breast with small lardoons as full as you cW;
put them in a stewpan \n^a little .w«ik sofiq^
lay a sheet of white paper over them, shut u^
the pan clpse, let them stew tili the pigemis are
quite done, turn out the shape on the dish it is to
be served in ; have a glase ready, glaze the boudin
all over, lay the jngeons on die top; then glaze
the pigeons, and serve it up, gandshed w^
vegetable flowifs. ■
w
■S
'*''"*^"* •*"^^3I '-• ' '' ".
•\'
204
POULTRY, GAME, &c.
W
TO FRICASSEE RABBITS, —
Take* a nice rabbit, wash and blanch it in
water very clean ; cut into joints, tod put it on
the fire with milk and water; let it stew till
tender. In the mean tame, have a fricassee ready
in another pan, as directed in tte;>first receipt
for fricassee ; dish it up neatly^,^panii8h with
lemon. -.■.■■■••■ . ■ ■ / ^-ft:.--'-:^---''-'-^''---'^--^-
/ TO DRESS MACAROIW, WITH CliEESE.
' Foral$rfge dish, take h^ a pound of macaroni;
Stew it in water, with a Ujtle salt, until tender,
drain it, return it to the pan, with a little cream,
""let it stew until it is rich and thick; season with
beaten mace, a teaspoonful of made mustard,
ttiixed with two spoonfuls of cream, and the
yolks of two raw eggs beat up; add the eggs
^ find creamj give it a toss; have a dish ready
}ined with puff paste, pour in the macaroni;
grate Parmesan or Cheshire cheese over it;
bake in Ik moderate oven.
• .■.•.., .■■■-. ■ ■ ■ . ■ ■
TO DRESS MACARONI WHITE* :^^
Prepare the inicaroni, as in the foirmeT receipt,
omittiBg the eggs, mustard, and cheese; season
vith a Utde nutmeg or beaten mace and salt, and
rather more cream. You may serve it with olr
withmtt paste in the dish. ;.:.■ Z^: -M
M
j#$£;
FOULTRYj GAME, ««?,^
ao5
. MACARONI LOAF.
, Stew the macaroni in water, with a little salt,
till tendef ; jima it, return it to the pan, with a
little good soup ; let it simmer, until it ifii rich and
good; season with a very little white pepper, mace,
and salt; make a paste thus : take two ounces of
hutter, rubbed into half a pound of flour, drop*
in one eggy and as much watet as will make it
into a stiff paste ; take a pudding mould, line it
neatly with the paste, first rubbing the mould
with a little table oil or butter; cut off the paste
by the top of the mould, and edge it up neatly ji
fill it with the macaroni, cut small strings of
paste, and twist it on the top, to resembWthe
pipe macaroni; bake it in a moderate oven.-
When done, put your hand to the bottom of the
mould, raise it out, and set it on the dish. i
Note,— -The mould should have a loose or
false bottom, for this purpose.
A SANDWICH. ?
Take fresh butter, some made mustard, pep-*
per, and salt; beat^ these in a basin, with 9
wooden spoon, into a uniform mass ; spread this
mixture upon slices of white bread, then lay on
thin slices of ham, tongue, or roast beef i cover it
with another slice of bread, buttered, as at first;
press it down; cut neatly into small long pieces.
ii-#^~ ;■;":■■; ■ •■■:. ■ . -,- :, , ';■ -:■ ■■■■;■■■■■ ■■
■f'Pi''
i^jp^ST^ )»''■»' f
«06
' 1
'"'T* ?«f'^ ' — —
■ ' /
/
POULTRT, GAME, ««•
»f-
A DUTCH 8AWDW1CH.
Take .nchovies. butter, and """"I* r.*^
'*^„S^£Tpora'tlS.Uce of white ,
ineces.
A CHB8HIIUB SANDWICH. .
Td« Snch<»»i«. grated Cheshire .djeese,.^
long piece**
t* ENGLISH SANDWICH.
' Spreak two thin di«« ^f. ^1^J«^^;«»*,„^
l„.tter- kvupon it» thin dice of ham, spread
See «f battered bread, pres. it *«?J2« *^
S, «>d cut them into M»«1I long peces. ,.
^ rj^*^ ■"'•^.llf^.y^"
CHAPTER XL
TO DEESS VBGETABLES.
A.
TO STEW CUCUMBERS.
Take three or four good sized cnenmberB ;
pare, and sli^ them about the thickness of a
<nrown-piece ; dost a little white pepper, salt, and
four over them; fry them with a little fresk
butter; lay them on the bade of a searce to
drain ; have a Htde brown sauoe ready in a stew- ^
pan, seasoned wil^ a little ketehup, the squeeze
of a lemon, and a glass of white wine ; put liie
cucpml^ers to it, and let them stew for fifteen
minutes. This "vnll answer for a comer dish at
dkmer, and eats very Veil to roast mutton.
TO DBESS sea CAL£ WII^ WHITE SAUCE.
Wash and dean the cale, and boil it, mlik some \-
gak in the water; take a teaeupful of cream^
a bit of butter, and a little flour ; when it boiky
^idi the Cale> and pour the sauce over it
p^rn^
M^^asMffioss^r
906
VEGETABLES.
}
Jeru8alemarti<*okeB,youngpoUitoe8,or young
turnip8, may be done the same way.
{ TO STEW CELERY.
very clean; cut off t^^^^f "^^^ •■ ^v, lonjr; boil
them for a little « ^t ^^^.j ,
then have a Tf .JSj^JdS, and dUU them up
let them stew in It til^ tenoer, au
as a corner toh> ,
*v -wlorl as in the former receipt;
, Prepare the c^l*"^ '" ™ take a UtUe veal
toye a white sauce ?<^« ^-^.^J^^ed in flour,
or mutton Boup, a f « Wj^f ^J^eg, and a
teacupful of cream, i""" , let it stew till
iitde; then put m '^'X'Sirand smoo*.
tender, and the sauce looks tliicK an
XMshitup. * ,
. • «rDBE88 ONIONS WITH A BBOWHSAUCE.^
Tak«^'as many small picMi«g o»«>»V as J<«
Jk^wiTanswerfor^aiV.^^^^^^
you find the skins w»u J^ j aust a little flour
4.themtel^ee^ado4^««*^^^
oyer them ; firy ^f"'?""!. . n«t haye a brown
m they are oja nice brown; nexthayea or
— '■ r- E*-" • ■ ^ ^^— ' ^
^^'^Z^^^^'^^^^^ ^^T ' ^ ^W^''
VEGETABLES.
900
lauce ready, as ifbrmerly directed; drain the
onions from the butter, and stew them iif the
saiice till tender. Dish them up.
TO DHESSONIpKS WITH A WHITE SAUCE.
Prepare the onions as in the former receipt;
have a white sauce ready, as in the receipt for
celery ; let them stew in it tUl tender, and dish
them up. Instead of frying, boil them in milk
and water, till they are tender, as it does not
answer to fry them for a white sauce.
TO DRESa ARTICHOKE BOTTOMS.
Take as many as will make a good dish ; if
dry ones, steep them in cold watey all night,
then stew in a little salt and water, make a white
or brown saucer as you think fit, drain them,
by them neatly on the dish, and pour the sauce
over them.
TO DRESS ASPARAGUS WITH A BROWN SAUCE.
Scrape what grass you mean to dress very
clean, and throw it into clean water as you do
them; cut it, as for as it is green and tender,
into pieces about an inch long. Take two heads
of endive, wash dean, and cut it small, and a
young lettuc^ cut small ; stew them in a little soup
till tender; thicken them with a Int of butter
rolled in Jii^ax; season with white pe{^r and
salt, the s^eze of a lemon, and a Utde ketchup ;
'"!;
t
•-'-^-
^jg VEGETABLES.
let Aem rtew till the ««ce look, rich and thick.
then dish it «p- /
.„ „,ESB VOrHO TUKN.PS ^^H A WHITE .M,^
%;eti.e»«ea5y,.ndtl«.w^e«;n^^l^^
cold water «. you do them^ ^ ^^^ ^
■Witer ready, and »>»>l /^^ ^^ aie sauce
^"nf r:: ;:::^^y tndte^ u. table with
;^t^d"brrpoi:-<i<>-»^--
;„ OBE8S CA«Wn.OW««. WITH A WHITE SAUC^
Al the cauUflWers in water, then pull them
Lay the.cauuu .r^ . gtew them m a
, in pieces aB you do for^^kUng,^^^.^^^^
•'^^rftdrpieDbX^ «>»«* ^ «»"' ',*"■
^th a little piece oi uu ^ ^ ^ ^^
eggs, and, before y«> ^ j^te.
*VC "y^^tly reitrocoU the same way,
^^JSwiOi a brown «»u^ rf y«»
■ prefer it. ■ ^,.;;: '
; to 8TEW PEASE AND MTTCCE.
TakewhatpeaseyouflJnkpr^FT^wajS
, drin P»'=!*^ *^^rt; "mall piece of butter
-is
VEGETABLES*
1K11
TO DRE88 RED CABBAGE.
Split a red cabbage, cut it across into thin,
strings, and throw it into salt Und water, then
put it in a clean saucepan, with some soup,
and a little butter rolled in flour ; season with
pepper, salt, and a gki^s of port wine ; you may
put in a slice of bacon ham if you choose ; let it
stew till tendep^; take out the bacon ham, and
dish it up. You may fry some sausages, and lay
round it in the dish if you choose ; or you may
leave out the wine, and add a tablespoonful of
vinegar in its place,
' ■ » . .
TO DRESS FRENCH BEANS.
Take them when young and tender, and cut
them slantwise, about an inch long, boil them in
salt and water till tender ; straw, and stew them
Jn a little soup ; thicken with a piece of butter
rolled in flo\ur; season with a litde salt to your
taste, if they want it. Dish and send them to
table. It
TO DRESS WINDSOR BEANS,
After taking them out of the shells, throw
them into cold water ; boil them in salt and water
till tender ; blanch, put them in a stewpan, with
a little soup thickened with a bit of butter rolled
in flour, pepper, and salt; let them stew till
tender, and the sauce is pretty Ijiick, then dish
•♦ •
j,2 VEOETABIiES.
»l,»m . or 'vou may dish without stewing Aem
S^up Vowalfttlep^rt.- ^^^fZt:;
„elt a little parsley and butter, and pour over,
and send them up. -J^- \
\ TO DBE88 #lP*AOE. ' / \
In thi firtt place, it i. n^o«»ary to wder.ug
hot to boiUplnage in a P-P« »«»- ^
andwa.lvtheBp.n|«e-«^o«e^*l'^^ „^, „.
■ it in» '""^^^dn'* J* ™JX to the \.ottom ;
Shi:e%^« Vead,^^-<' put in a piece of
* ;« tL nan- when done, put it into a
«f ZtLZ<JA Wt^ ove/iWthen put
Srrrn towel, «!-- 15 *^±:;:en1
it tiU it is dry, and you will find « of a ^n* P^ ^
_ put it into a clean «aucep«., and Wt UnA a
Uden spoon , pM^;t "^^^^^iS^tuo cream,
of cream, and «'little salt. ".>"" '"7 , .^ . _,,,-„
you Ausl ta£e a Uttle butter in pW of it, when
hot, dish it up.
^ ' ■ ■■
TO DBESS TURNlPf
Boil them in a good ded of l^ater, m^^
tender, put them ina colander to irau.,>nd press
SKerf^mthemrputth^^toaBauce-
VEGETABLES.
fiia
pan, with a little cream, a little salt to your taite^
and with a wooden ipoon beat them till they are
quite smooth, diih them up hot Observe never
to make them smooth on the dish» but rather
figure them with the edge of i^ knife.
TO DRESS PARSNIPS.
Wash and serape the parsnipi clean, boil them
in milk and water till tender ; drain them well
from the water, then mash them with a small
piece of butter, and a spoonful of cream, salt to
your taste, send them up hot These are generally
ate to salt beef or salt fish.
TO DRESS BEETROOT AND SMALL ONIONS WITH
SHARP SAUCE.
Take two or three stocks of beetroot, wash
them very clean, and be careful not to break
any of the fibres, else they will Idse their colour
in boiling, boil them till tender, and two or
three dozen of pickling onions till tender ; take
off the skins, with the small fibres of the beetroot,
and slice down the beef about the thickness of a
dolhur; stew it in a sharp sauce for about ten
minutes, made thus : take an ordinary size^ onion
and mince it small; fry it with apiece of \ butter
till brown, then dust in a little flour ; lei^ it fry .
till the flour i$ brown ; add a hidlefiil of soAip, a
little salt and pq>per, and the juice of a M^oq,
(or, if ypuhave it not, ateblespoonfulof meW;)r
ipoontuJ
■■'i
- 1 •It
— Vf
VE0ETABLE8.
«U
dUh the beetroot, and lay the onion" all wunA
di.Ue8, arid are good to vanoM kind, of meat.
TO «AKB A POTATOE PUnDINO TO^*^ ^""
AMY KIND OF BOA9T MBAT. ,
thin, and pick out «J *« *y** ' " ., „ piece of
K'erie fine ^J^^ > ^ ^ ^^ "
tt';i:nSn?S"e found a.on,
the sweet puddings. ,
A SALAD SAUCE. - ., ,
•%« -TTiis mixture murtBotWpo^^
l^ nt the J^ttoin, to be »drred upWUSm wauir- y
?!•
'f
w^
VEGETABLES.
81^
this method preserves the crispness of the lettuce.'
Observe that the liquid ingredients must be pro-
portioned to the quantity of vegetables used.
A WINTER SALAD.
The salad sauce^beiHg prepar>K) from the usual
ingredients, oil, vinegar, mustard, yollcs of eggs,
and salt, take the requisite quantity of endive and
celery cut down pretty small, upon these pour the
sauce, and stir lip, that so ev^ry part may receive
the benefit of it ; then take some slices of pickled
beetroot and r6d cabbage, with these garnish the
salad neatly. This saJad is good either for hot
or cold meBt.
''^.■^
^
v'
it4'
|.^
/
fr '■'
CHAPTER XII.
. • ■ ■ ■
ON PASTE, PIES, AND TARTS.
\
' 1
.<.y-
, TO MAKE PUPFPASTE. ,
Take one pound of butter, the ^fT^^l^
JCt flo^. rub the ^V^^'J^^
into the flour, then make a ^ff^^J^o^^ r
li.- Annr Mid dOut as MUch cfean cow waier
SLK wS Sit into a light pa^terroll
Le^; foU Ae paste over, and b^^^
Kntter weU in at the ends; roU it w mm »»
^J^: fold it up «• Wuny^T--'^
Ae finrt. and fold it up &e «n^ J^^^^ ^^
Tollinir Din flatten it a Irtde, and it m reaay lor
ir^ffi. Willi*? found by &r the best way to
:^;oj--i5sig
' ijp-t T?ar'm''^'%^'i^^j.^^|i^^w'*'';;pi^
PASTE, PIEfi, AND TARTS.
817
TO MAKE A GOOD PIS CRUST.
Take 0119 poui^d of butter, and one pound and
ijL half of flour: make it exactly as in the above
receipt, and it is a good paste for meat pies.
TQ MAKE FRENCH PASTE.
Take one pound df butter, and two pounds of
flour, rub tke whole of the butter into the %>ur»
till it is well mixed, like bread crumbs : mu^e a
hole in the middle, pouKsome water in, and mis
it up into a very stiff dough. This is a nice
short eatmg paste for pan-Wto, and/niidi better
than the raised paste. OMi^e, il you make
any of theise pastes with fresh buttery to add a
little salt^ when you put in the water«^ - *
TO MAKE PASTE FOR ST^DING PIES. - ,
Take two ]pounds <^ floiW; put it on a clean
table ; melt six ounces of butter in a little water ;
break three eggs into the ftour ; make a hole in
the middle of the flour, and pour the butter and
water hot into it ; put as much water as will make
it into a «dff paste, *^you can hardly make it top
stiff; th^, with all your stijength, work it tiU 4
be qiute smooth ; roll it out into a sheet abdi^
half an.inch thick; take the dimensions of tke
bottom of the didi you mean the pie to stand
on; cut out the bottom to the pattern, and tliea
the waUsy about four or five indiea deep ;^ut out
/
^
h
j^
\ :=a.
B^S'^p'ff', -^
• .;,r^. ' :f
•^
418 PASTE. PIES, AND TABTS.
idge on tu ^ outside, fasten
- -nSratAe ends neady ; line the inade of
jominAat Uie^noV^ and fill it with bran,
" ^- ■'^^Zh^&^i^ *« middle, t6 fom
. ornament»withe^^d^^«^»J^^m^,i.
rfanice pale l>«>*«'.-!^^*7^Se, cut off «he
toke it out, and. with » P"^^*;^^ paperJ
cover, turn out the bran, and **« ^1 "L'gi^
fl^ you can fiU with ved. P«^^^^j«^4
• «r any thing you ple^^tem^**^^^
with it, andiaying ^'^ J*"[ ^j^^ pie, at.
<"" r rnt't'^b^oS' butV Ly M
-m
,i^
i^'
PASTE, PIES, AND TARTS.
219
Bet of
lythis
► ; wet
n^eggt
pie 6n
andin
fasten
en the
side of
I braiiy
tb form
on the
y^ to the
B it aH
nent the
jr, hang-*
rlaze the
ick oven,
II baked;
t off the
16 paper;
as, gaifte,
ijold soup
ir the top,
e pies are
L may fiU
tt choose*'
TO MAKE 8UGAB PAStE POB TARTLETS.
Take half a pound of fine flour, as much
butter, with half a pound of lump sugar ; cream
the butter, ^pound and sift the sugar, mix all
together, beat it well with the rolling pin ; roll it
oilt thin^ and line the pans; put in the fruit.
You may either bar them with thiik i^traws of the
same paste, or bake them without, and lay oma^
ments on them afterwards*
', TO MAKE CROCANT PASTE.
' Take half a pound of flour, put it on the table,
and^make a hole in the midcUc of it with your
hand; then take an ounce of raw sugar, bruise
it widi the rolling pin to break the knots ; put it
in the flour, and drop two eggs into it ; work it
up into a stiff paste tiU it is quite smooth : it is
^i^ ready ibr use. '
'"-i.
*tO MAKE GUM PASTE FOR ORNAMEl^TS* i-
Take half an ounce of the whitest grumKlragon
you can pick) put it into a jelly pot, just damp il:
with water, let it stand all night to steep ; take as
much double -refined sugar, pounded and sifted
through a silk scarce, i» wHUl make it into a stiff
paste; pound it well in a marble.'morlBT; put tf
Kttle fine hair powder to it, while pounding it,'
€1 you have it qnite stiff and smoodi : roll it out
very thi% and cut it into any shapes yoit&ncy ^
%
p-^«<>^r*v^
■*'.
i;4.
aao FASTE, PIES. AND TABT8. .
o,ea8tit«ffa«.o«Uforthep«rp««e.ifyouWe
- PIGEON WE' y /
gS^ at t^« ''•^•" "tJrwiniff paste. «^
bak* it in a »«^'***°^"li„^e paste wiU be
^led i» a '»«l««*'.f *Sh«mto S^Ae feet
done Wore the ^^^^^S^^ ^te.
of the pigeonam different paro,oi»u F"
; . CHICKEN WE. '
M the chiAen. are «»all, tru» them aa you do
^'^WbeM^ pontic a litde ketchup
. some haiA DOnw* "8!P» r" - j^
wd a little aoup ; cowr It with a pnn P»»
anothbrway; I
odnoed parsley.. pePP** "^ »vL i„totKb aislk
V -.' . ..
- "T* * "T" ••Tvr
i^'-^'i'H'fj^^'WT^ J" ""wS^" »^"" ■* "'♦^ ■* r*"*^
V-- V,.
t ' ■
PAStE, PtES, AKD TARTS.
S21
f
,•/«•
Some like a few slices of bacon liain> but they a^e
the better of a few hard boiled eggs ; poiir some
gravy into the dish : cover it witli a puff paste.
> MACARONI PIE.
prepare the chickens as in the former receipt;
strew a little white pepper .and salt over them,
but dp not roll^ them in cruif bs of bread ; stew
gome macaroni till it is very vender, the grate of
nutmeg, a little beat mace, and a little white
pepper and salt; mix it up with a pint (mutchkin)
of sweet cream J lay a row of the chickens in the
bottibm of the dish, then a row of the macaroi^
and cream ; so continue, with a row of each, till
the dish is full. Pour in a little veal gtevy;
cover it up with a puff paste.
'.: ^GIBLET PIE. .; ) ^
Wash and clean the giblets ; stew them till
tender; season with a litde pepper and,salt; put
them neatly into the dish, and pour ^e gravy
over them, with a little ketchup; cover it with 9
pul['pastef ' ••
N •
V ' PARTRIDGE PIE. - v
Pick and clcan^the partridges very well; truss ^
%em; season pretty high with pepper and saltif^ <v
pour in a little gravy, and a little ktti^up; yod
nay put hard boiled eggs if you cl^oose ; cover iv J^
wi^ a good thick paste,^ all large «birdr take a
4-;
-\,
* • I
^_
^■^ifidfg.
■*f *i&i * li , '-laffr? nN 1^-V*
^m-^'^^e^m^^- '
V t
^ PASTE, PIES. AND TARTS. .
good Y*^"^*"-rV^u round tliedisK^^
stick them in fonn al^ro^**
Bgtis. of port win«»n the sauce uy
pepper and salt ; .«^« '^^^fV blood ; d«st
* \ VENISON PASTY. \ ^^
^y it. fo'; V,f -^Ji^to the dish, Tpo<« some
pepper and sdt ; r * " ™~,y ,^e it ftom the
: paste, frr which see page ai7.
■^7
>y
.Ili
I, and
ay add
L008e«
ion \nt1i
>od; fiU
)d; dust
d paste;
when it
yboiUng
and put
\:;/:;-^':
■■\"' ■ . ■
art of the
ne pieces;
ason wit|
poiir some
I; from the
a piercrust
ot, where it
very
]PASTE, PIES, ANP TARTS,
^d^a little parsley ; strew a little in the bottom
of the dish ; dredge the steaks with pepper and
salt, with a little parsley betwixt them, and a few
picU^ if you choose ; cover it with puflf or pie
crust paste. Observe, in all pies, to put a little
gravy in the dish.
TO MAKE A JMUTTON PIE LIKE VENISON.
You may make mutton pass for venison, by
steeping it in port wine, and following the same
directionsas for venison pasty.
*' ' ■ 1 ■■','* ■
' » . / - . ' ■ . ,■■..,
TO MAKE A BEEF STEAK PIE,
Gut the Steaks thin ; flatten them with a rolling
pin; dredge them over with pepper^ salt, and li
little flour ; roll them up, and 1^11 the dish ; you
may mince a small quantity of onion, and throw
oyer it, but do not use much of that, unless it be
the family's taste ; pour in a little^ ketchup, and
coyerit as the othei; pies. t
Make a very^light puff paste, roll it out about
an inch thick ; cut it the size wanted, that isj to
fit the inside of the dish ; mark it with the point
of the paste knife,, about an inch from the edge
all round, glaze i^th egg^ and roll jdut iSe
remainder of the paste' about half an in<^ thick;
flit this an inch all round, less ^han tbie other ;
glaze it, and figure it with the knife, according
" ' ' k • ^^ " ^
r--V
i.,fc*rri'*jwar-v."j£. J
."■'MKfWWPJF^', '
M4 , l-ASTB. P1E8. AND TARTS. ' ^
with any other wWte fricawee.
.^IMBALLE.
Sift a pound of fine flour, rub into it half a
A f frZ butter, add the yolks of two egg«,
ff ; i^T:i «at ; Jce it into a p»U
. , yTIL^o, xwirk it very smooth, have a
tl '^MX bZU Xm. of the pa..
£ verlnTcut it out in any devices your fenqr
^y toect, ornament Ae bottom of the mould,
nay one ^ ^^ ^^ „f the
a^l^;thltt:lly^wit.^out injuring A.
J^enS, ornament the sides in a like manner,
n^Tcu" a piece of suffident size to go round J.
S^ the mould; when you have phiced^A.
nSfly round, cut a strip of paste long enoug
toS^ round the mo>dd, wet witb eggs,;««ad
Muound to fix the bottom to the s^ ^^
rimhalle, have some fet bacon cut m thin sUca^
wie inride with it, cover this with paper, ^
StS mould up wi^^coa^ ^-^ -« tt
E^t^^-tillofafineco^^^^^^^^
^^ Ae dish you intend fo' ^We; J^
o^ end will then form A«f P "^ J
S Sle; cut out a piece about MiwJi from the
t ^W'^r'^^^ *
PASTE, PIES, AND TARTS.
225
edge, endpty the timballe of the floiir, paper, and
bacon ; dtem as much macaroni stewed till tender,
(ihe^ flat macaroni is the best for this purpose,)
d^u^ it from the water, put it in a stewpan, add
half ia 'mutchkin (half a pint) of soup, the same
of cream seasoned with mace or grated nutmeg,
a little salt to tai^te ; put this on a slow fire, let
it steW gently; id the mean time take a chicken,
skin and cut it up l|ito small pieces, smaller than
joints, put it on with some soup seasoned well
with pepper and salt, let It stew till tender;
put part of the macaroni into the timballe ; lay
in the chicken, jrfterwards the remainder of the
maparoni; then lay on the top you cut out, and
send it up hot
N6ie,.^ThiB answers for a comer or centre
of the meat course ; or you may dress the maca-
roni with cheese, as in page 204, and fill the
timballe wi^ it; in this case it must be sent up
in the sweet course.
VEAL PIE*
Cut some nice steaks from the solid part of the
veal, the fillet is best ; flatten them with a rolling
pin; dip them in the yolk of an egg; dredge
them over with crumbs of bread; season with a
little white pepper and salt; roll them up, and
fill the dish ; poiir in alitUe gravy ; you may put
in a few egg-l>alli^ if you choose. Cover it with
a puff paste.-
sn^ss
220
PASTE. FIBS, AND TARTS.
f
%>' /
C«t Ae b«ck rib. into nice steak. ?/«"« *«5
wiA arolUng pin ; dip in the yoUt of an egg. »d
3 them ^ crumb, of bread. ^^^^^
white pepper and »dt, and a UtUe minced parriey ,
lu CTh, Mid cover it with a puff paste.
FORK PIE.
Take ie back rib. of pork, and cut it down
into hand«m.e .teaki^ wawn with W' ""f
S and a Uttle «ige rubbed down ; fiU the diA. •
and cover it with a puff paste.
, ' 'neat's FOOT PIE.
Wash the feet well, wald, and toke the hair
off veS clean; then throw them into. cold water
to Sh the blood from them ; ^Ih up hefo«rt
to L firrt joint, a Uttle ab<,ve the «^^^
L take it off at that joint ; but ob«rve toteke
7the hoofs first; wash Aem m warn ^ter,
■'' and Muee^e out aU the blood from the veins ,
KtiU they are tender, and 4e meat wdl come
'^i&d\>^^^ lake i* ?»• '"'d 1*^ •*^? /
Xn pfete to cool : then cut it down mto h,«4-
Uepiece.; «»«>« ^* ^"f Pf ??*' ^"t^
iHttebeat mace or nutmeg ; by m^a row rf &e
St, andafewcutrantsbetwixtem^hwws fiU#
dish; pour in a Uttl e veal gil t Ty. M' d t h e gqueeit
<&(■
5*^=:?!
|r^:^Cr
fef^-i
, 1P!!^ •'■^'
Il.'^S^i
1 UI61II
rg,and
d with
Wiley;
t down
)er and
be disli,
the bair
Id water
the foot
11 claws,
i to take
a water,
le veins;
ihemboil
gnll come
ly it oil a
itohand* /
and salt,
<>wol^<^
w;fiiliihf
jqueegg'
j^ASTE. PIES. AND TARTS. «27
a lenum i coTer it with a puff paste. You may do
a calTs foot pie in the same manner, or you may
leave out the currants, if you do not like them.
J.
riSH PIE.
Take some good large haddocks, or codlings,
as many as you think will fill the dish ; gut and
wash them clean, and throw some salt over them,
to make them firm ; let them lie for twVor three
hours; skin, and cut them up into pieces; rub
down some crumbs of bread ; season with white
pepper aiid salt : have a little minced parsley
among the crUmbs of bread; dip each piece in
the iyolks of eggs ; roll them in the crumbs of
bread ; lay them in the dish ; jay in a few hard
boiled eggs ; pour in some good thick cream, or
a piece of butter, if you have no cream; cover
itwithaputfpQite*
■■• '■■::-. -■. .-^'m ■ ■■■ ■:,'■.■ ■'"^ ■ ■ '■'■,■■■..••;'
4fiNCED PIE.
Take two pounds^ beef suet; take out all the
skinny pieces, and lliince it ,very small ; cl
and wash three poundb of currants ; mince down
fotd" pounds of apples, half a pound of orange-
peel ; pound a quirter^f an ounce of dxm% half
an ounce of <^iniiainon, a very litde ginger, vtwo
nutmegs grated, and a poimd and a half of law
sngippj . mix these all well ^ether ; pour on half
a pit (half *a mutchkin) of brandy ; put It ctose
u^ in a can ; take ont what quantity you want for .
f
►5.¥i-/.-"'tWi.r,
-"-*»•
PASTE, PIES. AND TA^TS.
.Uher Urge or «nall P'-' ^„ '^^1
"•ake small -'-^ P'j^ '"::eV2a ««» ««»'•
(a««et,) line Ae bottom oi_hi ; ,eady cut,
then put in the meat, ««* 'fT^.^^^^'f^ey lead.
you; water Oie^g ^^„ „„, gbae it
outMde of *«'"«?''"'; and bake it in a
rl™t:J:n:t;reTi;. a fine puff paste for
all sorts of minced pies.
4^ ' ^ MARROW PASTY. ^ ;:
>%rf, or line b«cuit; «'««=* J^^J^,^ boile*
* oranire peel ; some people P"*/^ r^,, Ae«
orange i- . without; mix aU tte*^
eggs. b»' » " "°T;, „„t_,„ and c nnamon j
together; '^f^/V/f J^f «w sugar, ^i
:Se a^L^b^^ver it; line the dij^
slay i^Ae meat; cut the top as youdo^
• A \i\T- hake it in a moderate oven. This
r::i?::'a^ove.^atthet„poftjtable.for
ft soMflii course
APPLE PIB.
m aaman y apples ^ will ^ ^^ > ^
cut Xeminquartew, and^!B.outthe corerpact
#
i.' ^.Js^^^flV^'
T" .•■
per t6
Ltfittle
lat dish
idy cut,
jy leads
ind the
glaze it
it in a
paste for
lest beef
ill; theii
little diet
itron and
rd boiled
all these
innamon ;
ugar, land
e tlic dish,
jo\k do the
ren. This
e table, for
^
dish \ pare^
3 core; pack
fl.
^i'//
'■^^"^
PASTE, PIBfi/ AND TARTS.
«v
i^X
^
220
them close in the dish ; pweeten with sugar ; for
a common sized pie, it wili . take half a pound ;
season with beaten mace, or the grate of a nut-
meg ; a little marmalade, or any kind of sweet-
meat you choose \ cover it with a puff paste.
GOOSEBERRY PIC. >
Pick the gooseberries, fill the dish, and put
plenty of sugar over it : cover with a puff paste.
PLUMB PIE.
If white or green plumbs, put them in boiling
HHlr, to take off the skin ; fill the dish, and put
plenty of sugar over them; cover with a puff
paste. If you want itvf>pen at the top, you must
stew them with sugar, and let them be cold before
you put them into the dish, and bar them on tha
top. .'" : ,. - \ - '''"'■'' .f -
^.aUk.
RRl/BARB PIE. / */
Take as much rhmbarb as will fill the pie-dish ;
peel it^ and cut in pieces about an inch long ;
fill the dish as full ^ it will hold, as it sinks much ;
when filled, put good raw sugar all over tlie top»,
W it is well covered; have a good puff paste ^
ready, roll it into a sheet ; first cut a bell^ the
breadth of the edge of the dish, ..and lay it round
it ; wet the belt with a paste brush, lay on the
cover, press it down wi^ your hand, all rounds
^tiirixt the fruit and the belt ; cut it off b y th e
\-
1
'J .'-f
A-
4-"- -
J ^
PAOTE. PIK8. AHD TABTS.
» • ■ S''
dkh, and tteatly «^ ^J^^J^.^J^^y to taste ; and -
itoverwitbwater; fiJT^^^'^*^^^^ u into •
gnite sugar aU ov« Je top, P ^^
njoderate oven : when the pasi»
is ready, as it soon falls.
CHEnnYPiB- ^,
^-^rries as wiU fiU tibe fish ;
^ Pick as »««y ^^^"?!*,^^,v^
^weetenwith sugar, and cover it witua pun f«-
CURBANT PIE. v;
Bo it tbe «ane way as the cherry pieV
MIXED PBUITC PIE.
' ■ -i . _,„^ ««-! currants; sweeten^
Take chemes, rasps, and cunwua,
and cover them with puff paste. .
Take as »«my aan«om as will fiU the Mi
. *" ' ..■;, TO' MAKE PATTIES..-:, fv,^;* -.^',^-
^ Make some good puff paste, ai^ft«^^P^
MaKe Bomtj g r r ^}^^ ^^^ter, and
V .
^ ^
t' 1 *ir*TTT J ijt
^; and
into A
the pie
ff paste.
sweetem
}-■•■ ■:-
the dist;
;»■
tbepatty^
mtieTi and
it lip into
rf ail egft
3§^ c«t <yvit
yolk of alt
vfien doii«i
be oat'^
fasts; pms, and tabtsl ipi
halb of |>ai(^ jumI fill then wilii patty in«a%
made thin: take the ivhiite laea^of fowl, tuxkeyy
veal» 0r aiiy ^iHute BMat, take 1^ ai^
pfurts from it, juid Qinee it dowii smsdl; put it
into a saucepan, with a little pepper and salt, iad
some soup, with a few crumbs of bread; let it
stew for ten m^utes, gprate in a little nutmeg
and G^une pepper, beat U|i the yolk of an egg,
mix in« teaoupMof cream, add it to ^ mincer
meat. And give it a toss ovet the fire. Fill the
patties, and send them up hot :. .
■<-t ?:•;' I- -'. . r''t- '
TO HAKE OYSTER PATTIES.
\-, Scald iktf oysters in their own liquor, stnunv
and take off the beardsy minoe them down, but
not very small ; take a tablespooofulof soup, tw»
tablespoonfuk of cream, a little white and
Cayenne pepper^ a very few crumbs of bread;
put them in a sauoepon, and give them a bofl: till
they begi& to look thick. Fill the patties, and
send them up ho$»'\:^;' .^-^^/.^ .t^-vv; ^.i,^^-,:,*:. ;;:.. • ^_.»|
U-\i"^. -f'\m:^:J^'''^^
p, -T*
^ ^^ 4^ TAIOV
-t-j-
^-^fi
:T^,'
6^
Sake ripe aprioots, open theni» trfce out the^
stones, break, and lake out 4» k«ni^ P«t
Ihem attd the kwwds In a dean |Nm, >rwith m
much pounded luinp augw as yoa«libuik witt ]^
sufficient, spritdde a little water over them, let
tbeia; simmer on a sbw fire about ten minutes^
— J .
»,-*' I . \
ta;— ,ir j^^
^ I'^^i^^WSTWR
-t-s:
^^fHtS
^'
PASTE. PifcB. AW TART8.
rr^ .lit r^A't
. i
CHKBKT TABT.
<5toM» intoy cherries 88 yo«i shall
^ f^-^them iB » dean pan, w*
oocaMon for. P^* ""^__ ^ ,^ gweetenthi
B,vd»poundea lump ««gw •8'™' ^ jj^gj
J^Se^t^te^iteitherh^t-coUl,
for about ten mintttes . wiro u«
fa^ die tart like the pr«cedmg.
6BAI>E TART. _
.V .-»««. and nmmer Aem >B a «tt»
'^?' A ,^ Wthe belt round *he edge rf
Sflf'^ffSS^*^*-**^' «»d lay on^*
'li-'.^-wf.
:ifff|Rl|S''
■■-".> ft $^'^
*#t^
V^
-n.
'.|..
^j-idS^fBI:
""^ai^^^
' ■'i-*yvyi^mvi^!^r^'iWt^^^l^^/l^0f^^^^^V'^'^^^'*"''T'''-^''''' ''^'^'' '■•' ^' »-iT»5P^p(ip»>T^~ ■ '
PASTE, PIES, AND TARTS.
S80
J
■*
in the
ke run*
neatlyi
an egg
no 'Eatery
t to cool;
& in a Htde
puff paste,
^e edge of
id li^ oaM
[III. i«r--*ivi!*4llti,'^-
;!*■>
MIXED TEUIT TART.
Ttke cunantB^ raapliemes^ and ckenies ; line
li dish with puff paste; put in eome curruitsi
then a littlcj sifted sugar, then raspberries, a little
niore sugar, then the cherries. You may eithef
bar it, or make a cut top of the same paste ; gbuee
^th egg; bake of a nice pale brown.
■\
; APPLE TART.
Pare and core as many apples as you shall
^^irant; stew them with as much sugar as will
gweeten th^, with a little water and a bit of
fresh butter; when they have fallen to a pulp^
drain ttxem a Uttle ; when cdd, season with either
, nutniieg, cituuimon, the grate of lemon, or a little
Biarmalade, wilicheyer is most convenient, or to
your taste ; line a dish with puff paste; bar and
finish as the apricot tart.
APPLE TART WITH A CUSTARD.
Prepare the apples as in the preceding receipt ;
line a dish with puff paste, lay a belt round the
edge of the ^Qsh, put in the apples, bake it, and^
whmi cold, make a: nice custiffd and pour Q^it;i
perre it ttp> but no bars m it Yoi|,may mdce
any litde %ure8 on the c w
pounded cinnamoi^ if you; ch<
,.-,-:^,.t^.^.y.^^^
-A.
■■■ ..■ ■ '
■.I
.. •"-. ■•
•' ■'■
■
■ ;.#i.^w.
•'-
," •' fl t .' ' ^
V
. ' "i
1
■V
,
■
-f ' -.
*>
1^ V ^^TE; WES, AWP TART^ -
^ CARAMItB 0» AFPBB8. ^ :
rtwmg '?"P^''^^lTS„Td<nr fire; let H»em
in>» it, «>4 Mt diem «n » T*^*^,: ^^.^ ^
SLex, Wendy ^fj^ Jt 4^.^*
perfecUy aear, and ^J^^^^'^d ,ay them
"* / Sofe rice"iriA*fi«l« •»?»' the peel
pouiid of -whole n(^»^^^^^^^^^^^
V rf a lemon, «>id a etidi "J^^J'^^i einaamoii}
• .u. ;« ipnileT. take oat the peei^^» «■""""", - »
^. J^^ Brew U into a ca*erole shi^
anan the nee, then pr^»_^^^j^^^^
fi—twpUbuttereds setitmastowpiw *""...
S?!-^ «W^d lay a sheet of paper ow It;
' JmL Aem aKHnst die outside rf the. ™T^
, off with a spooo, ^*^ «^7 ^ ^^ ^ ^jg^
•4 '\
U.:f
■m'-
\-!E»*
^
J
' PASTE, FIES, AND 1^&1tT&
;, die cream ; put win* apples may remain in Jihe
inside <if the shape, a|id iiU up with the whipped
cream; ganmhwiWi led ftugar to fancy/
i ■ . . '■ . ■■ i ,-.■.,■ --■■ ^ . ^: ■ ' •■ ' ' • •'■■■.'■
JI^ rhubarb whcnain s^c«i| peel it,'
cut in pieces about an inch long,^ sjantwise ; /ritew
it with a bit of butter in the bottom of 4e p^,
and sugar, to 6weetei| it; shut it ip xjlose, on a
slow fire; watch it^ as ii is nk long in stewi^
put no water to it,-— it ^dU thiPO# plenty of juice
of itself; jf hen donitf,^turn i^<(Hit to cool; seuoli
as for M>ple8; finish as an apple tart. It is a
good suBstitutfe for apples, as a^**»t time of the
Jew appl«« are^scaj^, jmd upt gO^
•"..•.-'■■■■-.■ ■ '\'.-\-^ FEAa-tABT. ^ w- ■-.-■■■■-■..:■■"■• A r^ "5
^ Peel and quarter them ;>t|tke out the s^edsi
stew tliem in water tilH^etter than llalf done |
simmer them in si^up till done, and finish tketn
as an apple tart ,.; -;;
.." ;^'f-^- : ^;;-■^'-;:■:^■■^"■ ;^/.',. ;■ ■■ 'y'-^' ,:■■.■ .^-v."- .•■'•.
' '- ^^^ *^^^ ■■ '-'
' Peid Ae ^piinc^ "whrn. fully ripcf very thin ;
quarter ibeiiij iske out the sMds 1 bdl diem ia
water tiUten^ wiU tdce a ioi% timei
when tender^ dice th^
Finisha»W-peiii-;----¥'''.-v U\^^,%m--^'^'''^'''^
1^ ■!■'.
'^'" ■'■*/'"';■ :*■'■■> •■■r':'» I
s »
/ * -
|r«iw
4r\
/
m
PASTE. PIES. AW TARTS.
^.
* ptUMBTABT. ^ _
• U^^ are tWlarge plumbs, «pUt them, take
■ ftRBEN OOOSEBEBUY TART., J
. „ui. «Mtof butter, a» rouch »ug^ »•
\htewpaa ''«•* tT°„^_-ter. to prevent them
.W w^eeten **f''^*^*!Sne- drain thent.
W catching > »^'»*', *^\.„" a'd^widi puff-
K and kt them cool ; line a dMh ^m P«m>
,a.e«lge of rt; P?^»^^ wld, pour ti«
ilriA costard; when «»e tan i» .». r
CTrtirdonit. ?«^»t'V- * ■'
■ «« i«T With STBAWBBBM
- OBEEH GOOSEBERBV t^IW WITH
' •• ,■' ,j SAH- ■ -..*',,■.
Jte hemes after •J«f^^i„„ . when done,
letitrtandtdl^abjost^. ^"^^^ai^^
'■f^
jam
with good t»i<» ese m f pour
\"
/
1, take
18, you
tiie th^
iSuaL
ragiff ai
nt tbeni
I thenia
nth puff'
ted*
iner as in
^elt round
poor the
^V-' :..■ '■■■
ay a belt (dC
bakeitlA
i^en donie,
gtrawberry
res the tart,/
••}
PASTE, PIES, AND TARTSi
ssr
and serve it up.
cooling tart
will be found a yery nioft.
- BED CURRANT TART. - ;
Pick as many red currants 'as you think- yott;
diall have occasion for ; mix some good raw sugar >
with them ; put them in a clean stewpan ; spriiddtii.
a very Uttle water on them; stew them for a^
littie on a slow fire; when cold, line a dish with
puff paste^ beltit, and put in the findt; bake in
a moderate ovi^n till of a nice pale brown; make^
a Bice open cover to it, or bar it neatly before;
you put it jn the oven. ^ . *
, PRESERVED APPLE TART.
Pari^ and core a dozen pippins ; cut them intdi
halves, i^ large, into'quarters; clarify a pound of
lump sugar; when ready, put in die apples, with.
86me lemon peel, a stick of cinnamon, and two
m three doves ; let them simmer slowly an hour ;
line a dish with puff paste, lay the apples neatljr
initi bake in a moderate oven till done; ° Ceve/
h with a cut paste top.
A'^"
/'
' TO MAKE ALllOND PitFPS. ' /
Roll a sheet of puff paste, rather thidcer tbtoii
ii dollar ; wet the e^ge m^ a Uttle wM»r^ lay-
in a little sweetineats of any kmd; iurp it, over
in the form of a smaU book ; &sten i^eatly r^^
to keep in the fruit; glage with/whiti^ uf ^ggs;
it.
:H
y a
4
^■%r?T-*v^i — ' '"g'^TWj-if
... .» ■ .
Hi-
X -
'^■- i-«« «i«r aad wigarcandy, and
cttcumbew, or f «"*? ""Thlke them in a dow
l-P-./'
©
' ^ r tf TMittte M directed in tW
1«r«Kr*il.^Ui xH^ over wiflMh.
«ight «Ae. «1««'J|J„ . strew liunp «««
white* of '««5J^''^;^y^IUed, aB^over^U;
and »'MP«^*y-™'«Sthi«tighthendddte, .
divide it ^4 ak^'*^ Jer- than ,y<««
't;^ fflfted 8ug«f on *«»»• J.
. - 4t:
■ : # /
-fpf4'"
At '-Ifi /^ 3gafliti:'s;^;^i:^«»'^
PASTE. PIES, AND TARTS.
;e peel, *
i ^ces,
a slow
isqmte
■.f-
1 in tk^
8 about
nptrugMf
over it;
s mid^e)
ban y<^
bH pieee;
ieceB;f«t
y, diei
into'
;■ '■"' h.
. f
f •■
, TO ITAKl CHBESBCAKES. ' K**
Bhilcli half a pound of -almonds ; dry them in
a doth ^ put them in a marble or stone mortar^
put one egg to them, and pound them to a iaie
paste; put two more eggs to them; work then
well; then put in a han&il of sifted sugiu*, and'
i2ie grate of a good letiifon ; continue working
them ; add four ounces of the crumb of a fine
loa( rubbed very fine^nhen'^ree more egg»;
work 1them well; take eighr ounces of sweet
butter, cre^i^ add it to them, and work all
together J haVe puff paste ready before you
begm to make up the stuff; and line two dosen
ofqueencake pans with it, then fill them about
ibe^ parts full; cut some strings of puff pasto,
and twist it on them in any figure you &ncy ;
bake them in|6 n^ciderate oveUj.half an hour wi|l
do them. '-: "- "'' ■-' : y-.' ■■ •■VV'':';;'- Z ■^■■-■'■'v : ■ ■ ■'-^ :'':■{■■
• h .• .-#•■■ ;> --v- '^. ■■/^.,': '■.%.:' -vv V-;.: ■ ■ i-'
I TO MAKE CURD CHEESECAKES.
Take abqut half a. pound of cheese curd^ well
squeezed from the whey; put- it into a. marble*
mortar; pound it till it is free from lumps; add
one yolk <^ an eg^ to it ; pound it well, adding
tie yolk of an egg at sUndi^ timesy until you
have droj^ in four ; then put tp; it a quarter of a
)6und of the crumbs <^ a fine loiify rubbed thmn^
Ki^landet^ WiUi two more eggs, the grate of a
wjiole lemon, and a glass of b rtmdy ; cyeam eight
.4
•fi <. ^H »iJt,_i ->, nt
' *'■■ «:
1. „f «weet butter in « bowl; ttir into it
ounces of iweei o . j _ ,„gar; add
SJpt; bike in a moderate OV.B.
^ a littie ; wnen itu* dropping in an egg
■»*. '''*':i^l^ y AvTdropt four egg.
at intervalB, until you quarter of i
/ H^of£*^*i*"''^''^^''!±;
/ pound ^of ^« fT^ j^„ ^ore egg. ; '^
through a <»^**J;,f^ into it mx ounce, rf
. iix ounce, of butter, ^«>.b^
'^^•^;^^^^
'■^<rf a nice brown cplo)».:,---:'---f«^
^ it in half a pmt Q^^l ^ {^ •„ ,««
^ it on a ^^J^J"^ m moAr. witk
■ 91X egg8» aroi» *^ . s, * V • ii
W i
' ^^
T . . •
into it
r; add
At to a
i; Una
seeding
w^ new
[Be theift
gg,yolk
an egg
IT eggs,
rter of a
, rubbdi
b; creioa
ounces oC
•tar; beat
)f lemon;
Lem about
oven until
•ound nee,
n) of n^
it ia quite
10^9 ^*^
lunba; take
a-pl
PASTE. PIES, AND TARTS.
iX
m
yolka in tne mortar ; beat them well ; cream aix
ounces of butter; mix into it aix ounces of
pounded sugar ; with a knifa* beat up the whites
to a strong froth; add them to the mortar, with
the butter and sugar ; season with the grate of a
lemon, and, when taken out of the mortar, stir
in a handful of clean washed currants ; line the
pans with puff paste ; finish as above. ^ ^
' ,i^ '
"'w*
f
ft
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•
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CHAPTER *in^
t.
ON PUDDI^O^ **
f*
•'. ■•
\;
•
" ,^
; >
pint (mutcbkin) »f cr««. J ^tiTov'e 'it ; «t
f ^'^^ o^^eef^U^StJ' two or *r^ b^;
UncMof sweet wrn^^^ milk, or crewn, ttllAey
met, «'*»'^f. „w it with the yami an*
"^J '^A ?l.rb3 and .flmoBd. ; if you d.
^ that wjA 4e «>y«^^ „^t take two
^ .odt .the brewl ^ f^J^* . ,„ii it in
oimceg of aweet butter »* «^™J;i,h ^tfle
:\. *i,« tiTMid and almonda ; aeaaon w»u» y-^
^th the breaa autr nutmeg, a gla« Of
V»at cinnamon, <he P«^ "? ".^^jn^'the ingte-
4^ento ; have a pan «^^*?^'^di a tape,, if not,
77-
1 ;l!^4ii^J
*:
tPUDDINOS, Ice.
t
J^^ -
rea^y a ketHe of boiling water, often aJdinga
little t6 keep it at the same height, (it will tak«
an hour's boiling ;) hiy a plate upon the mouth of
the di||i9 An<i turn it out ; pour a caudle sauo*
OvefflEgnde thus : take a little.sugar and cream^
and^littBftm ; beat up the yolk of£i egg, and
add ifloxhe boiling cream, (but dowot let it boil
after the eg^ is put to it ;} add a glass of ^hite>
wiiie pour it over the pudding, and serve it up hot
\'Sy|,- N.
' . ' PLUaiB PUDDINO. % ^ ;
Mince down three-<}uarter|>i of a pound of beef
luet very fine; take a pound of currants clean
washed, and half a pound of raisins stoned and
minced; break down a pound of bread, boil at
much milk an will soak up the bread and suet;
,put them into a b(Kh and pour the milk over
them; beat up nipeeggs (yolks and whites)
with a n^Sfiiilsll they are very light; when the
br^andoidlk ^ almost cold, mix all together
liilth a quarter of a pound of fine flour, as muck
simr, two ounoBS of orange pei&l minced smaU^
and a nuti#g grated, two glasses of brandy ;
bttttt' a shape well that will hold it, pour it inlM|
^e tipape, put on the cover and tie it down widL
a tape ; set it in a pan of boiling water (it, will
take two hours and a half in boilug.) Obaeihre,
this is f0r a large pudding, but you may take the
ariicleB ifor a small one in proportion ; make the
caudle sauce as in the above receipt ; — ^
iW ,'
'%
' .!.'-<
•k ', **v/
f^^
,y
d44
V -
.<<it -«'■■■
pitttofnewmUK, wneu^^ butter, and
I drdiet, add tw« T^'^T^ together ^tK
three ounces of .«g«r;«««^'^ „i, ^
Vgether ; butter a P«?^ ^fl^ ««dii8, if
Ja b^tter, »««««"'» t^trpUin ; put Ae
you think P'^f^?; ,1*1 iSiL-it^tt take
^Sl^'lS^-dish ^BBHte, aud
S?td,eove,.ft«.e^
V MACARONI WDDING. ^ ^
V*»*erf^ ». "??teaeupf«l of cream; »>
Spiirt of m*, •?i.»«£^ the miH i* ""*«*
. imaei on a doV fee ^u " ^t^, add two ,
-^i^m H'^'^r^-gfpfrax
-;^^'
V
tXjDDlHQB, kfi.
90
oiife eggrand a glass of wine, pour the milk to it,
retumltto the pan, set it on th##(^' stir it tilt
it thickens, turn out the pudding, and pour the
sauce round it. ^
'-»■-
A',5
1 water,
rain the
[i half a
s alii^
add two
oirgu|ar, J
um^lide,
yolk^and
a mould,
^/and
spud^ngi
B a gill 0^
ir,b«at^up
liABROW PU0DIN6.
V Take half a pound of marrow, or, if you have
no marrow, take as much good beef suet minced
small; rub down about half a pound of the crumba
of bread, put the marrow and bread into a basinj^
«nd pour a pint (mutchkin) of boiling* cream or
milk over i^ cover ^ it with a plate, -and let it
stand till almost cold ^' beat up six eggs very light,
mix them into it with a small quantity of beat
cinnamon, a nutmeg, a spoonful of smooth mar*
malade, and a quarter of a pound of fine sugary
mix all together with a glass of brandy ; butter a
9hape, and pour it in, (an hou^r tirill bbil it;) or
yoii^nay bake it if you choose. ,
/Boil a pint (mii|||^kin) of milk, rub down hidf
a pound of jpead, pour the milk over it^oover fti
inthe^mean tii^e, beat up six eggs, and a quarter
of a pound of sugar, mix all togedier, season with
a litde cinnatnbn ,and a glass of brandy. Ypu
nMiy bal$« or b^
I'/iM^'
■:[:;M^:t: -^^ ':\-'->^y-:
i.*K ■'.*"* ' ■'■'.'■■ "
:, . '- '
-,'■•■ -.■;•■ -
•''•,-n&J}'ii'^r::^
^
' ^■^-■■■^% --■-■'■ '* I:
:%■
■ -: -:V.,. ;%- i -
•-- f- '■ V ' - ■■ '" —-■■■'-
•
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:\i^it^.fl.- 4'-:-^.'.. -;..
: -^-^-H^'^yniy^
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■l££^S:.l'
846
PUDPINOS, «tc
'»,-.
(
J . . . ■ , ■ ■ ^
ORANGE PUDDING. .. .
the bread and marrow ^ J^^ j^ M
^ «»;* in six ounces pt sugar,, g*** . \
tpbon ; mix "^ ***"■„ _ .twionfiil of smootii
moderate oven^
V -A /i two iroodlemonsj w»4 P^
it to steep m a gtoM 0« »"" ?' ^ ^j,^ ,^t up
cake., and "^fP **'°",iSTa^e wMt«i
ihe- yolk, of m egg^ "»* *^f* ?V„, a„d n^
J. Jd and rift .ix^-^^<^Xjr ; fen
add «x ounce, of ftf » D«« ^ ^^ t^ble
it^tttiBitlopl^»'t^"^j^7-p«iai„g, ««!
dish wfc pu? parte, pm ^ '
WkeU in a moderate hot oTen. • , • ,
Q
srs^'
PUODINOS^ &C.
m
m
good
QOOtik
hpuit
Ltina
ttd put
Bpong6
»eat up
seliites,;
ad mix
ed,Wt
he table
ng, and
\v
and pour in the ingredients ; you may add a glaiw
of wine or brandy, if you choose ; half aa hour
wiUbakak.
GItOUND RICE PUDI>INa.
Take a quarter of a pound of ground rice,
break it teith a little cold milk, have a little
boiUnf milk ready, and mix all together ; return
it into the pan, to tiiickien a little, but do not let
it boi]^>tirii]l the time, mix in a. quarter Qltig
pound of sugar, beat up six eggs, leaving out t|i||«
of the whites, till they are quite light and whiie**
When the rice is almost cold* mix all together,
witli alglass of wine or brandy ; butter the dish,
and pour it in ; about half an hour wiU^^ake it
4 ^ MILLET PUDDING. ; /* . , . ^
Soak a teacupful of millet in cold mijI^^Ve
a pint of boiling milk ready, add it to th^wlet,
put it into a saucepan, and put it on the fire, keep
8tiiTii% it till it come^to the boil; take it off andji,
let it stimd till cold ; beat up four orfivot^ggSy
wi^ the grate of a lemoli,' a little grount ciia^^
mon aiid sugar, to your taste ; mix'aIl°togeti|iif }^
you may either bake o? ^bail it . >;, - < \
:¥>>,
\
Ice, wiih
t up five
Pa pound
ir a dish,
\ *
SAGO PUDDING*
N^WadiK weU a teacupful, soak it iW a pint
(imrtchkftt) of bcnpng milk, tiU tender ; beat i^
five eggs, crealn' tiro ouDcte^ butter, sesMHH^
, ««
. >^ ,.s
'-^ *1
9«B
pjui)i>niG8> l«s.
"iv-
•,"
I
be for . Bick pe«on « ^J^^ Ci A« ^ce
puddings.
I. J. 'L
tSSWlCB PUBDING*
^■f■^':'' ■ '^ i ^,.
<«t ihe white, of few. •!"V^^,: cmm a»
much bttttor, mixalltogetter. ^ C^f «« hoiir will
of the dish; and p«to rt into It rhatt an n ^,
lwJl«ifc;^■^:■..;:?'^^:^;^:^^:■;T; ■■'■■■■ '■*■■' ■
f f *-,
.■ . .,' . ^ "■ - ■'■ ■.■■■-- '" ■ -i ' f-* -' ,. ' ' V ■■■■ ".^W.
^•"^lefaSKS^^""'
&MII w«H ; men tflo ww mu« ^« ^l^ lu^e a-
Zkm>m6M&: h«t*he lAok ^*^;^^
j«ange marmdade; tite^^^^^ P "^
Aort lime win take »t^v^_ ^^
•i. \':i
tXJDDINOS, &&
M
^
:'V<
, _ , CABIIOT PUDQINO*
VCmmb «ome bfckd, and ioa%k in a qnart
(chopin) of baling miUc, pour it into a l»sin»
and lay a plate over it; let it stand till coldi then
giate^ two or three kage carrots, beat up eight
egg% puiit in with the other ingred|eBti» wilJi^
tb^e^[uarter8 of a pound of butter creamed i
grate in a little nutmegs aaid sw^ten it toyoos
taste : line the dish, and pc»i)r it into it : bake it
-the samt as the Ipswich pudding. # ^ «
' • * * APPLE PUJDDINO*
^^^ T^ middle sized apples; pare^
qaarter» and core them, put them into a 8atto#<«
pan, with four or fire spoonfuls of water, boil,.
th^n |iU they are smooth lind thick,, j^n beii.
them wdll, stir in a quarter of a' pound of buttarii
haIfa.poundpf loaf sugigl the grate of a lemon'
fjpd the juice of twjd, a Ime cinna^ndn, the jolkm
of eight eggsK^eat fine^ s^r in a gill of good creaiKji;
mix lil^eU^ together ;<bake it if a mo^«^^
wen; men it is mut done, ittiow ovef It^MM
beat^loaf sugi^. ^9m may limka *i|^ ^ *'''^!^
and bake it as'the^riiher puddings.™ W *
--'^''^
. ANOTHER WAY*.
Grate downia slice of stile breads ^ratMirlaigil
spplesi beat up nx e^^gSf leaving out iom of thii ,J
ii)a|e«^ the g^ nix all togatlNB^
•
,
, •
n
— •'
^
M
^||g^^
«
'J ' ^ (f, ,1^
k
'Aui::^^...:.
.^'.i^^-
.*v^
: * '
HflH&^^.i.
a
!^B
to «te^ -wm;* glaM
brandy, or
||,ai^bakct
iU bake it
iV
J . P.«, and Xa.uSentq««'«^«f "^^
•'■l^^^!^.^5'^*ztz
'\ '"^1
^
V
^
' tSAin put fa the apple*, have wme gratej
ftU a modeHrte ,f en; »Ik^ W^ ^ih^^
it wMCwr; a iti* <45«^^
,chea aliiioiida,^inttalKmt^«^
^tlef a diA, «irf^*^^*
^abalf(m
ib^jdunoet o{
dnnamoi
spoc^nM
tifOOUlll
\dtimt oiiM»'
ifriUlitto thto
<*
.d w roy e n. K yo u want^ boOed
A ICri^;
E*-:-'"';-^-
5»^-
.:^'
t ... ,
■ 'J-^m'^-'ff .^^!* "- y »'' * ■^^«.«l.iiJi
PUDDIKOS/tte.
m '
must leave out the almonds, and add two table-
spoonfuls of flour, imzed wiib aHttle. cold cream./'
"■■'■■; .'. . ' ■■. -, r\: ■ ; . ■" '■■'•#''
, "^ BATTER PIJTDPINO.
Beat up six eggs ; boil'^a pint (mutchkin) of
milk ; take a little of the cold ihilk, and mix it
withhalf a poundof flour; pour in the boiMng
milk with a quarter of a pound of sugar: you _
may take two ounces of butter, and cream it ; mix ^.
all together with a little salt ; butter a shape, and
pour it into it; cover it up ; set it into a pan of
feUJng water, and keep the pan always fuU of
wateK it will take an hour and a half in^fioiling.
BREAD AND BUTTE* PUDWNO^p 1 '.^
* ■ ' ' ■ • ■ .V
Take the inside of two penny loaves ; cut thepi
into thin slices, as you do for bread and butter ;
spread each piece over with fresh butter; beat
iip^«even eggs ; leave out four of the whites ; boil
a pmt (mutdddn) of crdEan;.mix it in with the*
eggs; have a quarter dT a pound of cuhiuita
1 and cleaned ; mix on a little cinnamon
ke milk and eggs ; then butter a dishy or
^^___^ «hape ; lay in a row of the bnad aad
butter; t|^w^0B '^*'^ ciotants, two ir three
tablei|MK>iiful« ol&%cl«am and eggs ; anolto
of the %Mdan4 butter; immnts, and a little e£*
Ihe^i&iii anAgKSf m contihiie mi^ tfa# disli\]»
foil ; pewrfie reml^v^ of the ercAiii e^vi#^it» «i^
bake in a tieMMe JroT: il^m tali^«» hwaui
"**' .■•
\ '
•\ >
V i
f UQDIKQB, ««»
K"
ft" •
" TO MARE A MUFFIN PUPD1»0. . i
iX^C^r^^act-B round Ae boM»...«J
2^'a ite in the middle : then form festoon.
JZddSdw; if there » .ufficient butter, the
S.* iTeway rtibk « m figure yon m.,
place them; thu» done, if y<wi ^^^ *Sl^J«r
Frencb rolls, or a ibe FrenchW^ f^|
3rthicsfc. to fit tte bottom cwp^My» »y" "^
mch tluck, w m *^ c^Blices the same
not to moTe thfe gamisn, '^T "*^; , . . ^ftii ,,-
SLmeM. and fit them roim^ the sides; m up
^^!Sl^A«Lesof breiA andafewcUrranti
^Llf\ et tweet milk, with about t** ouncea^oi
Sa, ,^o««l nh e e. i i tteMt W >>W, befo re U«
/ L M^
' \
. . ./
■ /'ft .,i»S'^ ^
-f^
PUPDINOS, &e.
boiled, 80 that ^ci ciufarcl n^yii
througli the bread. A steam^
boil it in ; if you have not one, a
^ter will do, ijfith a cover on the
care the water does not boil into
an hour boiling; when done,
it stand a few ndniites, carefully
Ihe sides, lay on it the dish .you/s
in, and turn it over, give it aW
lift off the mou}d ; you will fi^^^
iamefig^e you placed thein^p^
Make a sauce l^us: beat a litUe^eflJi bui
very thin, sweeten to^ttvit^ ; add ap||lfe whit
irine, and s^ueeze/^^ lemon^ give it a boil, an)
pour part round^e pudding, send up the rest ni^
asauceboat.
"MAKE A HUNTSI^'S PUDDlKa.
Takel^ d pounii of fine fl^ur, quarter of ii
pound/of beef I suet^ (nely/ mine|||QH[Niuarter af a
pomm of cleaned cvtieipmBj a teaspoonfiil of salt,
ti^ ounces of sugar, luld as much warm milk to
as will make itNmto a light doug^, wet and
ilour a dothi tie if^ tl|p, and boil it about twp^
hours; torn it out of the clptli» have a little beft
batter, a little sugar, andthe sqneeareof a lemoii, j^
give it a heat on tiie\fire» poui/ it over it, and ^
s^e it up. Observe, there are no eggs used in
> ■•
J.'4
» ■ ■ "'Hil
I?.'
ittM
•>■
^
„ PUDOWOS, Ike. f^
"^ •^*'" ^ /^«« flints ofc nulk ; press,
Ye«m two J^" /""'^S rjhen stL it
«.a take .11 the whey J^* ^';^^^. j^pi,,
4te yolk »f J^ *^'a„ in anoth.*Kegg, untol
^^„ow »»J f ^^'^P„ , ^dl sUce of bread,
you have itt five ' r»J^^j .^d sifted, cremn
U ounces "^ /"^^ •JT' hul mW*e whites of
four ounces "^ '>»*'*/J^fJ5Atheupu|in-
. owl* * 4
^ .
\ SOUFFLE PUDDING. ^
^».esii^u«^offeJj^''Srs?o;S;
'•^rTe'*? S S't Se, and Lat the
£&S:^ayareweU««J;^PJ^
'ifyolk.of.ggs.onebyone -^^y,^7^
.-i..
press,
rain it
iropin
it, and
^, untH
[bread,
, cream
bites of
ipi^in
i a Jish
it round
lodttate
it into a
spoonfuls
beat the
. ; drop is
^ bating,
a c|ip ^
r, atiJble'
jf spirits;
froUi, and
» a firame
e contents
/ .
PUDDINQS, lie.
8&5
into ity not quite lull > about twenty minutes will
do it, in a moderate oven.
■ '''"■•■#■ ' ' ' ■ '
^ VOMDKAU.
Ta^ six ounces of butter, put it in a stewpan ;
wbenlt froths, stir in three spoonfuls of flour,
Wf a pound of gprated cheese, stir these well
together; take it off the fire and drop in six yolks
of eggs, beating it well together, with a table*
spoonful of made mustard, and a little Cayenne
pepper ; then beat up the six whites to a strong
froth, mix them gently together, and put the stuff
into a paper case ; bake it in a moderate oven; it
will take about half an hour. This and the souffle
are seldom required but at a company dinner,
and then they remove the games at tlie sweet
course.
SUET p
o.
Minee down half a poii{|(fif suet ; beat up fiye
eggs; boil a pint (mutchkin) of milk; leave out
as much as you think will do to break the flour;
mix up tiiree quarters of a pound of fine floury
with a little of the cold milk ; mix in the boiling
milk, suet, and eggs, with a little salt ; wet a doth,
and dust a little flour over it ; lay the doth in the
inside of a basin, and pour it into it You may
plumpi a quarter of a pound of currants, and put
them into it, if you choose; tie it up, and boU it
&'
. • »(j
/,
ij^;^^
«■ ■'^iw^" ^ ^
PUDDINGS, ic.
In plenty of water. Thfa podding ioei b«t
boilfid in a cloth.
CHESTNUT PUDDING.
Take o-rr' ul^txra;"'.*''^^"'
,^nd take off the skint: next, ^/" «^
Sr;S ;«Sr J P«- the coot^nu mto «:
'-^r-7of::r:i^theWfafihi.qu«.
tity for a small one. ^^
APPLE DUMPLING.
Pareandcoreadozenof«pple«; *f«»P^*
' of fl^, and half a. much butter ; rub 4e butter
toto 4e flour/till it « aU in "r^^^^J^Se^^J
S a Uttle boiling milk; nux ^^^^^^
Sf d^'iTorUril^jJn^^e -heetef
W atUd lay it on the *»p ; '^t^^ ™^^
. ^ the ride, wd join it to *«^Vit^
^U up, and boil it in plenty of water, it wiB
«
1^
.^f. '- s^Sj.
w
■% I
I belt
ithem,
with a
ylittk
pat to
beat up
ixthem
t a^^
into it:
a pound
iie butter
en wet it
ttle salt;
ece off it»
(t a cloth}
3 skeetof
ind sugar,
nail piece
idcrj>iec^
ber; tieit
wr; it win
PUDDINGS, Sc<*.
?
/ 1»7
f
take two hoyg»; aiwayi keep plenty of water in
tbepan*
■ ■ - ■ / ;^- ■
BLACK CURRANT DUMPLING. '
' Make the paste the same as you do for the
apple dumplinfi^, but roll it longer one way jthan
the other ; take some bkck currant jam,- and '
i^read it over, but do not let it come near the
edge; wet the edges of the paste, and roll it up
like a collar ; tie it in a clofh, and boil in plenty
of water ; an hour will boil it. When done, take
off the cloth, and cut it crosswise into four ; turn
it with the*cut side uppermost, and lay it neatly
into the dish ; you may. make it of damson' jam,
raspberry jam^ or any other sweentimeat you choose.
,-'■■■-■ ■ ■ '' / ' ' ■'/'■>.
SUET DUMPLING.
Mince three-quarters of a pound of beef*suet;
mix it up with a pound of flour, and a little salt;
wet it with a little boiling milk; work it up inU)
the form of a pound of butter; tie it in a cloth;
it will take an hour and a half to boil. You may
l^rf^p whole, or cut it as in the above receipt.
t f A TANSY PUDDINek /
vTake four sponge biscuits; boil some milk and
pour upon them, just sufficient to soak them*
cover it with a {^late, and let it stand for a little;
beat up eight e^, leaving out four of the whites,
mix them up with a quarter of a pound of sugar,.
./
7-
\
I •••■«■
i-
■v-l
■^
FUPPINOS, Srtv
, *^U««- ftiid, ^iirt before you pat Itin
: the oven, put '"",„, JLa foui ounces of '
,JSl give it » gwen «»'""" •»*'**"
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CHAPTER XIV.
'1?
ii I
OK FRITTEHS, &c.
lIUtEg TO 9E bBBERVED IK jftvlN^
The most partieular pi^' in frying is, to know
wbe&.tiie dripping & in proper state for that*
purpose ; aftpi* it Im boiled fdr a few minutes, and
«jQew^ to make ^ poise, tbarow iijf a little parsley
or a Btiie .oattor^-f^if it. swims on the top, and
boils rapidly, it has strength to fiy aiay things
" > "■ '* .-■ '; T
APPLE VRITTSBS IN SLICES./
. -Pare aiid core six nice apples, a^k cut them
in, slices alicint the thickness of a crown piece;
prepare the hatter thus: beat up two eggs, leating
oiit one wlute, with a Htde sugar ; pour in a little
milk or (nream ; etir hi a good handful of flour,
ihon a Utile more milk, and another handftd of
floiir, till it is a pi'etty thick batter ; season wit&^
f litt^ grated lemon and a kittle bitUdy ; have f .
pw of bbiliiig dcippiiii ready 5 take a fork an^»
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the boiUng dnPP^K; ^Z back of a searce to
^hen done, toy ^'^J^*! „e done ; diA, and
drain, and keep hot t^^ »^^
Sdfted^ugaroverAem.^ ^ .
Pare and core «»J«^/ 3„ i„to Uttle patty-
Ae oven beio*. »«*"'! ^S^Zy are quite done ;
^e, and let then^<«;f^'jy^ Jri^ in A.
.Ue.them'm^ anj F^ „^,, i^ the batter,
^-S^t.Wer;serve^^^^^^^
trith Bift^^fP-^^^X apples, if the o^n
is not hot, tefcing **"t.*S pounded cinwunon
them on -f^^^^^J^'J'S a.d fry in ba««r
and grated nutmeg over ^,' „,
as above.
"''■ /,
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?n
FRltTTEKS, Scf.'
iWI
^ of floor, and biredl It 1i4ll lM^ milk; add
I the boiling ipilk carefully to it, ftrain it through
a hair searce, and return it into the pan, 9et it on
^ glow fire, 9tir it till it be quite tJkiek, but take
«are it'doe%.not set to the bottom; put a little of
it into a mortar, ^drop in one egg^ and work it
•irell; so continue working in a little of the batter,
^ tgl^ anotiler egg, until you have got iu five,
'keeping out ti^ree whites, have th^ drippiiig
ready boiling as for the other fritters; be iSure
that the batter is very thick ; have some large
plumbs ready, fill- a teacup half fuU-of' the batter,
' ^en put in a plumb, and a little more of the
?^batter on it wi^h a spoon ; quickly scOop it out
of 'the cup into the boiling drippiiig, and it will
. form itself round; fry as many aa you choose for
a dish. This fiakes a neat corner dish at supper.
Sift some sujblr ove/them, and serve them up.
AKOTHEB TTAY.
Minnie !i8lfa\^ozen large apples small, beat up ^
thre^t^^SP^ 11^ ^>^^ handful bf flour, add a little
milk a& sugd^^ W^^ a little more flour, and make
the batter pretty thick, mix in the apples, inith a
little' cinnamon ;« you may add a little finely
fllpnced suet if you chooseii^piut a little fresh
butter into the pan ; when it Is ready, di^ them'
into the |>an, about the size of -a ftounderf as tkey
^e required to be flat, fry them of a fine brown,
SAl and throw a little sifted sugar over them.
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FRiTtEItS, ice.
TEis frftter feqnicker made Hian tHe «ther^ aAd
angweM for a feimly dioner. ^
0T8TEB FBITTEBS. i
ScaM and beard half a hundred of the largert
OTrtets; nlake a Utter thug : beat «p two egg*
- XTcWfaUf «ak. then^'ti' *- flour .«ffic,«jt
A make it a thick batters waaon with a htUe
2lt; run the oyater. on thin diewej., a httU
* Stance torn each other; dip each Aewer weU
5S^ in the batter, fry them mcely; diA up<« a
nTOkin, and AmiA mth freed pardey. Thu.
- mLe» »n exceUent subrtitute for prt^ when a
• chanee is wished. ,
'■.' • ^^ .■''■■ ''.'.■■ ' ,
' ■ Take the white, of twelve e(IW^ «* *»*^ **"
; up to a .now, take three of the yolk., and b«t
1 ' ^em up with a Uttle fin> .agar tJl they are y«y
V light,iixintwo(able.{KHmfid.offlour^.
' X. of bH«dy, gently mix «.4e white. WiA a
^of good tMok cream, rub the frying pan with
luttle butter, andletitmelt«»rertJiefrejwh«i
Ae frying pa4» hot. **P«**•>"^'^"*?'^•^. *|
PfTfLfiquantityof .help«r'£^r^ |
i^e heat: and have *e fire dear m the froi^
V H5witftaknif*lpo«,nitatthe»pp««dof4e
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tiie d&h ; Bav^ ft piece of butter in • ol6th» and
rub the frying pah each time widi it, pbunhg in
a small quantity eacb time ; but obaenre that they
must be dl a very pale yellow, and do them as
quick as possible ; a£t sugar over them.
v.. ENGLISH PANCAKES*
Take six eggs, yolks and wl^teS, drop the
yolks into a boiirl, and.the whites into a plate^
beat up the yolks with a little sifted'siigar, and
mix in a gill <tf good cream ; beat up the whites
with a knife, till they are fine and light; add a
quarter of a pound of dour to the yolks, mix in
the whites, have a good clear fire ready, put a
Btle fresh butter into the frying pan, and, wben
it froths, pour in a breakfiist cupfiil dthe batter,
keep shaking the pan for a littjie ; ^th a knifsi;
loosen it round Uie sides, give iif^ahake, turn it >
over, and give It the iime time ovl^c^^ '.
have a hot dish ready, and turn it dver. Do th«
reminder Ac sania #ay, and throw sifted suj^
jlirir thMU ; send tfafpm up hot . J V .' ^
/ ^ .......
.'•*'•» ":
■ loOfAKE RlBflgUlNS.
^ fake five eggs, leaHlig xntt tiree wldte^]
th# nHM9 time, have half a sUce of bread leilid
in a tiii^[»fid <^ cream/ two outioss of b«|l|l^
imd m ounces of ParMiiii or l^miaii Aiei%
and a leaipbonliil of aiali i^PitiMi ^ be^t sO thii^
m^ mmp0tlmit ulA ihe breadiad man^ H^
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■•■■';:■■■■
S04
PBITTEE8,*c.
nsii
as iflany muiXi ^wper frames if will httld the%tu«;
pour it into them^ not toa M*^JSa|k«^^^ iii a
moderate oven* ,-\.:,^'-:,,.,:^.r:iC'i v-^: ^
JVote.-.This make* ai j^t^
cliah.
10*
'Drop eight eg|i intoabowV yo^
>1>^ these iipi but n^^ toa inuch, season with
trhite pepper iiflliCi^ teiwupftil oC^ creamy a
thalbt, some pari^ey,!!^]^^ bacon haifcaU^^^
ime ; mix them with thtt egg«: if you have not
an omelet pan, put# good piece of Butter into
a frying pa^; when ihe buttejr frothi pour in the
onieletf and heep moving itWer tt slow firo^tiU
it becoiiies brown on the under side? hold th#
other side before the lire to festen, double it'
. over, and put it on the dish ; make a little brown
sauce, sharpened with leipon and aglassofwin^
poiirit under the omelet, and serve it up hot;
this will answer to go opposite- to the rami<|uins
St It second course. You may make h^ that
, quantity if you choose.' ^
^, .^ , TO MAKE ii F^NCB OMELET. .\
* Take the yolks of eight eggs, and the wldtei
<rf four, a Httle pepper and sak, a very little nut*
inegi half a teacup^ of cream ; beat all togeth«^
^ and add half.a karge onion, and some parsley
"^iBineed snail; Mt ^«« oaiioes ^ hHttorlntoa
*^i
1 jf. ?.
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4*-
FRITTSRi 9^
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firjring pan, i^iioiili ehai fire^ and, when the
butter ^Uis^ j^niin the eggg and other materials ;
kcfep oonstantli^nioving till it is all fastened, and
i^e under side h of a nice brown; then hojl4 the
siir&ce to the fire till of a nice brown ^ either
double it om, or cut it through the middle, and
kt one side fold a little over, die other, to bring
it i6 fit the dish : pour a little clear gravy under
it^ and serve it up^
Takenx eggs, and, ^ivhen beat up, indd Ae
'oysters, cleaned from the beahU ; then add salt,
nutmeg, white pepper, and chopt parsley, the
oysters also being chopt small ; a dessert spoonful
of mushroom ketchup ; put foikr ounces of butter
p ike frj^g pan, and when the butter froths, pour
the whole in, attd continue moving it on the fire
till it is all fittteiijsd, and of a good colour tm the
under die ; >^u|n hold the surface to the fire till
i^im6ejfell<^ brown; dish, pour a little gravy
i^der jt^ and serve it wa hot* ^
'''■f
■«i^'.
.V/- A «WEET OMELET. ^ V^'. ■'
Tdke sev^^^^^^^^ eggs, beat tbem in a
baffln with some sugar, a Httle cinnamon, and
grate of nutmeg, a teacupful of cream, a very
fiite salt, a ghtts of spirits ; mix all well together*
put about four ounces of fr«|h butter in a frying
pMi » «P^ whenitfrothsf pourin tl^a ^n^f^lf t* ^|m
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it begins 4 festofi, tUp the knifSe under it to let
the soft part run under, continiie to do so tiU all
is fiatened ; when suffidendy birown on the under
tide, hold the upper side to/'the fire to take off
the raw appearance of the/eggs ; gut it m two
with a fish slice, lift the /one half on the 4ish,
ipread marmahide or jan/on it, then lay on the
other half ; ttft aome sn^ over it, and send It up.
TO kAKE RISSOLES. '
RoU out a piece of puff paste, and cut it
square, or an/ form you choose; mince some
cold veal or/iowl smaU, with white pepper and
Mdt, aye^litde cream, and the yolk of a raw
egg ; gi^ k a gentle heat, but be sure not to
overdo it witi cream, and, when cold, wet the
edge/of the paste, and lay a tablespoonful of the
wmeat on it ; turn it over, and close it in
^„ ; glaze it over with the yolks of eggs ; have
- pan of boiling dripping, put them in, and firy
^wm of a nice brown; take them out, and lay
diem on the backof a move to drain, and keep
hot till they are all done. Dish them neatly,
and s^nd tl^m up hot
^<rO MAKE A PRETTY DISH OP EGGSr^
Boil eight eggs in a good quantity of wat^ir,
SoU them quick till they are hard; take thfm
out, and put them in cold water for a few minufeii^.
lim carefutty tafca, «ff thejMl J cut tbe W^»
-r
•
FRITTEliS. Ste. 5t^
through to the yolk, ^ut do not eut the yolkf
open the white an^ take but the^^'yolks whole.
Make a nice whitb fncaasee, thus : take half a
pint (half amut^ycin) of good cream, a piece
of butter roll^ in flour ; when it boils, put in
the yolks ;. hiiye a raw egg beat up with a little
salt and th^ grate of nutmeg ; and, before you
dish, add it to the fricassee. Disli it, cut the
whites ii^ ringlets, and lay them round the dish,
with a^ice ofJ>eetroot into each of them, and
TO POACH kCMirWiTH «fP]lil|^4<0E.
ike as muny eggs lui you think proper ; hkH .
stewpan w^ boiling water, break the eggs
>ne by one a^miick^as you can, holding your
/hand as n^ar i» the water as you can, to prerent
breaking as you drop them in ; if you hkre six
or eight, the first will be rcsicly to tak« oul hf
the time yoi». have dropt t^ hst ; take ikt&m
out with an egg dice ; have some spinage ready
dressed and dished; lay th0 eggs, after taking
any of the loose part of t^e whites o% round
the spinage, a4ikone on tl|ie top : sand them mr
spmage fiwr^iup per, ea<^ egg in a silrer table*
>poon, ivBpHd an the/dish. These aia genei^
JnUlF ate IWttei^pcr aa^ TiiMfar. 1 .T
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■ /■.
I.
CHAPTER XV.
.,-) ,
ON CA^iS, &o.
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TO MAKE A AlCft SEED CAKE.
Take sixteen ounces of butter; put it into a
brown ^rthen plate ; cut the butter in piepes;
tet it on the fire till it begins to melt a little,
• llien take it off, and stir it till it becomes like a
4^am; ha^ ready one pound of lump sugar,
;nounded^ sifted ; put the sugar to the butter,
.^^^^t them well together, till they are q^?*? white
Ml Uirht. TMn take eighteen eggs, divide the
whites from Ite yolks ; put the whites mto a
dean brass ptti, and, with a whisk, b«it them up
-to a strong froth ; have ready a Round and a hjtf
-^ trf flour, sifted and dried before the fire ; put the
whites to Ae butter and sugar, and beat them
.ireat6gethwriiadlii^4^F; ™if
' midy Atee poimds of Qrang^>elcut^^l, h^
♦ nound of Smonds bknefed, and at^^^tfoug^
111? long way; put Oiese^l^^
. carraw^ seeds; mix tgemiJ%ether;buttCT^
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8eed-<»ike p4K^|PP ^^^"^ about three parts
full ; strew som^Hppcted carraways on the top
of them ; bake tlffii in a moderate oven ; about
an hour will do them. Observe, no yolks are
used to this cake.
•h
TO MAKE A PLUMB CAKK.
Take a pound and quarter of butter ; cream it
as above ; a pound and half of sifted sugar ; beat^
them well together ; take the eighteen yolks that
were left in making the seed cake, with the
addition of six eggs, yolks and whites, add them
to the sugar and butter by degrees ; keep beating
them all the time, till they are quite light; then
have ready two pounds of flour, sifted and dried
before the fire, three pouiids of currants, clean
washed and dj^ed, one pound of orange peel, out
small, half a pound of almonds blanolied and cut^
two onnces of carraway seeds ; stir in the tiottt^
then the currants, orange peel, almonds» tpd
seeds; you may add a nutmeg, or cinnamon^ ijii^^ >
you choose : butter the pans, and bake themi in
a moderate oven ; an hour ai|d half will do them.
TO MAK|: a POUNB CAKE.
Take a pound of sifted sugar, and a poimd of
butter, cream it, and beat them well together ;
tak^ twelve eggs, yolks and whites, addSiem to
the butter and sugar by degrees, beating them
^ rdl^^ die time ; have ready a pound of floury
tm.
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1653 East Main StrMt
Rochester, New York 14609 USA
(716) 482 -0300 - Phone
(71(5) 288 - 5989 - Fax
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CAKES^ &c.
sifited and dHed before the fire, two ounces of
carraway seeds: when they ^fure well beat and
light, stir the flour and sef^ds well in them;
butter the pan, aud fill it about three parts full ;
bake it in a moderate oven ; an hour will bake it
TO MAKE PIET LOAVfiS*
Take a pound of lump sugar sifited ; take
eighteen eggs, divide the yolks from the whites;
put the whites into a clean brass pan, the yolks
into a brown can; add the sugar to th^ yolks;
beat the sugar and the yolks well together, till
tdiey are white and %ht ; put in the grate of a^
whole lemon; have ready a^und of fine flour,
tifited and dried before the fire ; then beat up
jdie whites in a brass pan, till they are of a strong
froth; take a good piece of the whites upon the
end oi a whisk, and put to the yolks and sugar ;
•dr them together ; then put in the flour ; stir it
«n«futty tog^ether, till it be mdxed, but do not
hmt it; when mixed, put the whole to the
whites, in the brass pan, and careftdly stir all
together, tiU the whites are well mixed, but db not
beat them ; then fill the shapes about half full, or ^
radier more; half an hour in a moderate oven
Will bake them; always beat the whites in a
bitti pan, as an earthen pite is apt to curdle or
•iithem.
J- i/ofe.--^I^Bge cakes are done "^ same way,
|||Uihey are piit in jsmaUer pans.
• v-^ '
. . . i f^; ■■^•i^/^' •■ .■'U
CAKES, Ite.
m
TO MAKb Qt7^N CAKES.
Take one pound of butter; cream it; add a
pound of lump sugar sifted; beat them well
together ; theti take eighteen eggs, divide the
yolks from the whites, put the^ yofis to the sugary
and butter by degrees; keep beg^ng them all
the while; then have ready one pound and a
quarter of fine flour, sifted and dried before the
fire ; then beat «p ihe Whites to a strong froth ;
put the whites to the' bjitter and sugar, then the
flour, a few cai^way" seeds, and half a pound
of currants, clean washed and dried; the gnrte
of a lemon ; butter the queen cake pans, and fill *
them three pi^ full ; bake tibem in a moderate
oven, till you see them of a fine pale brown.
Turn theii^ out of the pans while they are hot ^^* *
. •; ■ ^> *' »■
TO MAKE SHREWSBURY CAKES. - n
Take a pound of sweet butter, cream it; then
haVe doublethat weight of flour, sifted on a dean
taUe ; put a pound of sifted lump sugar to l}ie '
butter; break three eggs into a bowli and beat
/them well together; make a hole in the middle
of the flour, and pu<r the whole to it, make it up
into a dough ; for variety, divide it into three
parts, put a handful of clean currants to <«e^: '
some carraway seeds to another, and half an
«imce of pounded cinnamon to the third ; by tlub
means you have three different kinds of cakotd
**«i
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cak:es, fee
a72 :
the first i^e^ll Be*^ cakes, the second Shrews-
bury calres* and the third cinnamon cakes ; roU
them out quite thin, and prickle the paste aU
AVer, theiycut them out with a small cutter^such
as you cut out small tarts with ; bake them m a
moderately warm oven, and, when you see them
of a pale brown, they are done ; *ey turn cnsp
as they get cold.
.... ■ . -r :: . .; - ^/'' :.■; :. . , V- ■ ■ ..■■■
^ BRIGHTON BISCUIT.
t To one pound of fine flour, rub into it six
ounces of fresh butter, beat up two eggs, half a
pound of sifted lump sugar, with as nm^ ,|i^
as will make a smooth d6iigh,,add a ^BP^
way seeds; roll them out pretty thin, J^ it aU
over, and cut them with a cutter aity ^w 7°^
think proper; put them in tins, and wasKhem
with milk and egg beat together; bake them m
a moderate oVen of a fine brown.
■ TO-MAKE SUGAR BISCUIT.
• > Take eighteen eggs, divide the yolks from the
whites, ^d two pounds of lump sugar, pounded
^d sift^, to the yolk?, beat them well toge Aer ;
have/ready two pounds of flour, sifted and dried
before the fire; beat up the whites to a strong
l&oth, put the whites to the yolks, beat th^m
together ; then stir in the flour till it be weU
mixed, with a hanilful of carraway seeds, and
'Vitb a spoon, drop tiiem as round as you can on
CAKES» &c.
378
gray paper, abo^it the size of a doUar ; glaze ihemJ
by sifting pomaded sugar on the top of them,
before they gojinto the oven; bake them in w
quick oven, an4 .when they are of a light brown
they are done ; {take them off the paper as sooi^
as they come out 6f the oven.
TO l^AKE SAVOY BISCUITS*
Make them the same \^y as the sugar biscuit,
only'put half a {jound of flour less to them, and
drop in long bisbuit like your finger ; bake them
in a quick ovei|, imd Jake them off the paper
when hot.°
TO »[AKE NASSAU PUFFSi"
Take six eir^ .divide the yolks from the
whites, put the yolks into i^ large basin, and with
a wooden spoon peat th^m ; put to them a talde-
spoonfiil of siftecl sugar, three spo<mAils of flour,
beat them well together ; beat up the whites in
a brass pan till they are of a very strong froth;
put the whites t^ the yolks, and very carefully
mix them together, but take care you do not
beat down the whites: then, with a spoon, drop
eight^df them on a half sheet of paper, about the
size dl a small teacup, and bvtfd them as high
as you GUK^^with the rest of the stuff, drop eight .
flat ones the e^ime size as the other, but quite
flat: bake them in a mod^raMy warm oven;
Vhen of a very pale brown, indtniny to yellow.
*-
V
0AKES, &c.
■ '■ 'I ■
.4- '
i
^^*>
274
they are done, as they are a Very light thing. ,
Take them off the papers by slipping a knife
under them ; then take the flat ones, and spread
some raspberry jam, or any other sweetmeats,
on the under side of them ; take one of th^high
ones and put upon the jam; Uien, upon the top
of it,> stick some spots of, red currant jelly, ^n
different parte of it ; it has.a very pretty app<^ar^
ance, and m^es a handsome dish for a second
course, or supp^^er dish. /
\ ITALIAN PUFFS. •
Tak6 three eggs, two tablespoonfuls of flour,
lialf a pint of cream, a little salt, and grate of
nutmeg, Wat up well together, let it stand two
bours after it has-been beat> up ; then butter as
many teacups as will hold it, and half fill them>,
put them in a pretty quick oven, and about half
an hour will bake them : Aey should not b^ put
in the oven till half an hour before they are to be
- served up, as th^y should be sent up the moment
they come out of the oven. Pour a caudle sauce
over them. y V
: TO MAliyB MABENGOES.
Take one pound of double irefined sugar,
pounded, and sifted through a silk scarce; t^e
tlie whites of eight eggs ; put three ^mtot^e
sugar, the other five into^ brass pan 5 then, witfe
a wooden spoon, beat the fugar for half an hour^
-y
J
.'%wx&' i^
hi
CAKES, &c
275
till it is smoouu light, and white ; you miy«queeze
ya little of the juice of lemon into it ; it %ill Aiake
whiter, but do not overdo it; beat/up the five
lites very strohg, till they will all hang to the
wl^k ; put them to the sugar, and very carefully
lifrlhem over and over, till the^ are mbced^ bu^t ,
be sm-e not to beat down the whites in mixing
them 1^ with a spoonj drop them on paper, as near
the siz^and shape of an egg as you can, have
some of^e same sugar in apiece of muslin, and
dust it onlhem like powder ; they must be baked
on gray papjer, and the paper must be on a board,
^oton tins;^e oveii must be very cool, so that
th^ remsiin asi^hite as possible when they are
dqu^^ they willstoke an hour in the oven; when
ready, dlip a knifeWder one of them ; put a little
of any sweetmeats ^u may have into it ; then
slip the knife under aether of them, its near the
same size as you can,Ni^d(stic^ them together.
This forms the-x^engo^o dopR they are ail
TO MAKE ALMOND BXiacUlT. >A
Blanch one pound of sweet almo^; dry them
in a dothj^ound them in a mame or stone
mortar, v^ the wl4te of an egg, to pre^nt them
from oiling ; pound them^ th^j^are of^miQpth
paste ; have ready two pounds of single ^l^if
sugar, pounded and sifted ; ^d it to the ahnd
in the mortar ; then the whites of more eggs
■J:
/\
-i/^Suj^^^ '•■
t-.
276
CAKES, Stt.
it, and pound it weU together, tiUit isof asmootfi
stiff paste ; with a squirt, made by the tinsmiths
for the purpose, squeeze it through, and twirl it
into various shapes, to your fancy ; hiy them on
gray paper, and bake them in a moderate oven,
till they Sre of a p^e brown ; when they wiU Mt
off the paper, they Redone; they turn hard as
they become cold.
MACAROONS.
Take half a pound of sweet almonds, with a
few bitter ones tilnong theto ; pound them in a
morte^ to a paste, with the white of an egg, to
prevent them from oiling; then add one pomid
of sifted loaf sugar; beat up the whites of five
eggs ; add them to the almonds, mix them well;
drop them on wafer pap^, about the size of h^
a crown, but of aa oval shape ; have some almonds
blanched; mince them, but not too small; strew
them over each; bake them on tins, m a slow
oven; when cold, divide them, with the paper
sticking to the bottom of each.
TO MAKE RATAFIA BISCUIT.
Take one pound of bitter sSn^onds, blanch and
dry them in a clean cloth ; poM them with the
white of an egg, to prevent their oiling; have
ready twopounds of single refined sugar, pounded
ta^ sifted ; add thb to the almonds, then pat
more wlutea of eggs to it, and work it weU in tht
. .^l£^^buju-H&<^l^^»
CAKES, &Q.
277
mortar ; it muAt be of that consistence as just to
drop from a spoon ; then take a spoonful, and,
with the point of a knife, push a bit off the end
of a spoon, on gray paper, as round as you can,
about the size of a farthing; bake them in a slow
oven; when they are of a pale brown, ahd wiU
lift off the paper, they are done ; let them be cold
before* you take them off, which do by slipping a
knifeiinder them ; they sh^jild be l^t in a dry
place. / r ^
TO MAKE ROUT CAKES.
Take the yolks of twelve eggs, beat them in a '
bowl; take eight ounces of fresh butter ; cream •>.
it> then put the eggs to it, and beat them together i^lii.
put eight ounces of sifted lump sugar to it, and ^
beat them together ; one ounce of carraway seeds,
the grate of a lemon, and twelve ounces of flour ;
stir them well together ; put it in a paper frame»
and spread it about an inch thick; bake it in a
moderate oven ; when done, and cold, strip off the
paper, and ice it all over the siie the piaper was
on ; while the icing is wet, cut the cake into
diamonds, or any o&er shape you please; then
have ready some coloured sugar,, touch the edge
while wet, and it will take on tie sugar. This
\ done, set them at a proper distance be&re the
fire, abd they will $gpa turn hard. Be careful
not to put them too nedr, for fear of discolourinir
^1- — ■ ■ ■■. ■ ..^ - ' ■■ Ji-..- •*
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'"HW-BSP^ ■ J'fw^fST^ •'*^-?^ - 5*f%*:-'
278
CAKES, kc.
1 SAVOY CAKE.
Put into an earthen pan a pound »f f'^-^.W
«,™r, break into it the yolks of eijshteen eggs,
SnK the whites from then., which you put
tZlhls pan ; beat the yolks, and sug«r
Sether constantly for half an hour ; then, with
aSsk, beat up the whites in the brass pan to a
Long now; toke a little of the whites o„ the
end ^f the whisk, add it to the yolks and sug«.
S them very gently ; then add one pou.^ <rf
^lour, carefully mix, but do not beat it, when
S^l, turn it into the brass pan to the whites,
and carefully mix all together. j , •» -^
Tal a ike mould, either round or>al; if
for the middle of the table, H ««»»]'« .r"*; '
Zlr the mould well with a brush; fi 1 i^a^
three parts fuU ; bake i» .a slow oven i wdl take
sShonr and a half ; tiirn out whibt hot.
2^ofe.-You may ice these cakes, if you choose.
See directions to make icing, p. 288.
XO MABE BUNS.
Fort'peek bun, take eight pounds of fine flour;
Jt two pouiids of butter ; put t he flour yito*
large earthen plate, make a ««f3fflgg.r"
«f tfie flour, put in the butter, """PEJTrf
Wood warm, «id half . gjife^ a m utjte;)^^
good yeast; and, rf it '^■E? ';* ^beJ
Sjx it up in to a very by ^»«wi . «« " °*™"
ViM||»'
b^ 3w.tK ■\,^^i . ^Ol
•^Mj^'-
'-'nj jj*f '\ -.
CAKES, &c.
279
the fire to rise, for about an hour, while you are
preparing^ other things; then have ready eight
pounds of clean currants, and four pounds of clean
sun raisins ; one pound of orange peel, cut small ;
and half a pound of sweet almonds, blanched, and
cut the long way ; two ounces of carraway seeds ;
one ounce of pounded cloves ; and one ounce of
pounded ginger ; throw a handful of flour on a
clean table, put the dough on it, take .one-third
of it, as near as you can, and put it back again
into the plate ; then spread the other two-thirds
of the dough into a large sheet on the table with
your hands ; lay the whole of the currants and
raisins on it ; then throw the spices, almonds, and
candied orange peel on them; then, with all youv
strength, work the fruit i^jdotrgh together, till
they are well mixed ; dilHI it into two or three
ffi you please ; if into three, divide the dough that
you put bac)c into the plate into three^; teke one
of the pieces and roll it into a broad round sheet,
and, with a brush, or bunch of feathers, wet the
^heet all over ; next take one of the pieces of
fruit, make it up into a round piece, and lay it
in the middle of the sheet of dough ; gather it up
all round, till you have covered the whole fruit;
have a the^t^ of gray paper, throw a handful of .
flour oi»4<i^j|urn^ the bun, the other ude upper-
y"
thtf&^dc it ^
-•*
^ paper ; then neatly press
it in .the form of a cheese^
the top. Bake them in - f
t .1^ ^'*uSi^4>^J.
•
iBO
CAKES, Sms.
' i
« qaick oven : thi. «ke will take about an honrj
when they come out, wash them over with sugar
asd water.
TO MAJtt FINE OINOBBBREAD.
Take three pounds of treacle, one pottnd of
butter, melt them together in a dean pan, with
Ze p^nd of co»«e «iw migar ; then have ready
three po""*- "^ «»" '"" » ^^"^ earthen pan, pour
the treacle and butter toil; and, with a large
wooden .poon, stir it, till you are .ure it m weU
auxed: let it stand all night; sttr ma penny-
worth of dissolved alum : the next day, Arow
«mie flour on a clean table ; put the gingerbread
douKh on it, and have a quarter of a pound ot
pouSded ginger, two ounce, of J«ma.capw«.
Sne «un<; of carraway seeds, half "pouiidrf
candied onmge peel, cut smaU ; mix these well
into it, with about half a pound more flow ; m^e
it up into square cake.? then have « d««^
with rides to it, butter it, and pack in the cakes.
It willtake about an hour, in a moderate oven*
wfcM It bomes out, gtazell over with sugar .iid
''/ '*- ^•^',l|;'t0 :':-■' .TO MAKE GINOEB WUTi^;^-.^ *Kf^-'
> -Dike tJiree pound, of t'^^'*^^ ^
''^ - • ' i, mth; tiro pomii
:¥
,.. --.I.„
-l
CAKES, Ice.
flBl
I
to
of raw tjifi^r ; then pour pn the hot butter ; take
six ounces of pounded ginger, two ounces of
Jamaica pepper, pounded, two ounces of carraway
seeds, six ounces of orange peel, cut small, ont^j|
ounce of cloves, pQunded ; put all these to it, uaJm'P"-
make it ^p into a dough ; then roll it into smf
halls, butter the ^ns, and lay them, at a small ^
distance from each other, in rows ; bake tlicm in
a quick oven ; when they will bear your finget
on them, they are done ; let them stand till the^
oool a little, before you take them off the tin. ->^
TO BCAKE SHORTBREAD.
Take one pound of butter, melt it, but be sura
you do not let it boil, else it will oil ; have double
that weight of flour on a dean table ; mal^ a hole
in the middle of it ; put in half a pound of good,
raw sugar, and a quarter of a pound of candied
orange peel, cut vmr small, and a tablespoonfiil
of carrawaf seeds : i^p' the butter On ti^em, and
mix it up into a paste, saving a handful of floor
to roll it out with; tall it out iniqQ&re ctke§^r
about three-quarters of an inch thick, and edg9 '
it up as much like wh^t you see in the shops as
you can. Make some of them round and thml
^Ige it all round ; throw some confected carrawa)r»
and some orange peel, cut small, on it; with a '
small iQund cutter, stamp it quite trough the
middle; and, with a iuiife, divide the oatward
pflft into eight pieces^ These are what we call
,<•;v^;
'■,*:il
ill^ 'J^.
i.
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/• t^W'- '>
988
CAKES, &C.
A.
petticoat taOs, inuch used for tea-bread; bake
them ooi gray paper j in a moderate oven, till they
are of a fine light brown ; take them out, and
iet them stand till they are cold, before you lift
them.
? TO MAKE ICING FOR CA^ES*
'Take a pound of triple refined sugar, pound
tmd sift it through a silk searce', put it in a bowl,
add the whites of three eggs, and the juice of
half a small lemon; beat it with a wc^pden spoon
continually for an hour, till, it is of a beautiful
white and light substance, so as jus^ to run off the
iqKM>n; lift it with the spoon on the top of the
Cftke, spreading it all over,- — it will run itself
saooth ; lift with a knife what runs from it all
found thd cake, till it has done running; set it at
Improper dbtance from t^e fire to harden, ofbii
taming it ; when hard, it is ready ; for change^
you may, if you choose,^ make the icing pink^
t)>7 mixing lake, finely pounded, into the icing/
whilst beating; this colour you can purchase iMIi
ft&y <^ the labcnratories* / ;"/^ ' I
. ^ofo.'^This idng answers for a bride's l»i^i^
^4bftt requires icing« Ypu may onuunent to &nj
■f ' ^ ' i
'■>-•,
-.^r-
V^fc^
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#
CHAPTEEX^
ON JELLIES, ORE AM4 &c.
TO MAKE CALVE8*-FEET JEUWr./ r»
Take four calves' feet» clean theniy snd seald
off the hair; put them in clean coldwater> to
blanch them, then put them into a pot with dean
cold water; let theni boil, not too &8t> tBl tbe^r
are all dissolved from the bones; by thit #tt0
tite liquor will become a jelly. To knoir if ft
be strongs enough, tidte a little in a saueery uid
set it out to cool; if it be of a finn jelly, it k
^enough. Strain it through a searce, and let it
stand tiUWd^ then oure^y take aU the fiit or
-oil off it,--^-^;V.-^;^^-.-.^:-:.^ .c^..^,_:._,,„^:___;_/.._^_;.,_ :.^.iJ..^.^J
l^ke a Se^tdhi^ (^
observB^ not to teke any of the se^Umei^:; {Nit
it into a dean brass pan ; add to liiiEit qiiantity^#
mutclddn (phH^) of good slieny iHii^ w
the juiee of tbre« kmofi^
m^eoBce of einiiaiiKm ; wilk a wlodt beat dl liiMf >
r"
284
JELLIES, CREAMS, &c.
yf^eW together, set it on the fire, and condnue
beating till it be almost come to the boil, but bc^
sure you leave off beating before it boils. As soon
as you observe it is coming to the boil, lift it off,
cover it with a cover or pbte, and let it stand a
few minutes, till it is feiriy broke : next, put it
into a flannel bag ; throw it up till you see it runs
clear ; then put it into the shapes or glasses as
you choose.
TO MAKE BLANCMANGE*
Take one ounce of isinglass; put it into a
dean panj with a mutch^ (pint) of nulk ; let it
(fimm^ till it be quite dissolved, stirring it all the
tiai% dae it will set to tiie bottom of the pan ;
add one ounce of bitter almonds bruised, sugar
to your taste, a littie dnnamon, tiie paring (^ a
femon, and ii mutchkin (pint) of good cream ; let
tiiem bott a few min^s; strain.it through a
dlk seatftoe or muslin dlkb ; stir it till it be almost
cold, tiien put it into tiie shape. Observe ip
keep a lit*le back at tiie bottom of tiie bowl, for
fiwtt of tiie aedUment ^ ^^^^^ V ,
^^,^ . « ?t TtiMAKS, OEANGOB JELLY.
h^Take twehre sweet or China oranges, and
«la08 laige bitter or Sevflle oranges; grate tiie
SeyiBe; tiien take tiie juioe of bo^ witii tiie
gwliiig^ pat it into a dean pft% Wttii tiiree
'a poind of liuip ragit, one turned of;
.-fc.,
^J-^^M.
is-
^^Jfctoau^HaAitai
6j,i'.
[.^p?^w
\-'
jellies; creams, &c.
285
isinglass ; let it simmer over a slow fire, constantly
stirring it till the isinglass is dissolved ; strain it
through a piece of muslin or a silk scarce, if you
have one ; next stir it till it is abnost cold, put it
into any shape you choose ; let it standi till it is
well fistftened, and turn it out as you do calvea'
feet jelly. Garnish with sliced oranges.
/ TO MAKE A CLEAR ORANGE JELLY. -
Take the juice of fourteen good sweet orangesy
and two lemons, dissolve an ounce and a quarter
of is^glass in a mutchkin and a half (pint and
a half) of water, add three-quarters of a pound
of lofkf su^ to the isinglass ; when the sugar is
dissolved, take it off the fire, and add the juice
t6 it ; in squeezing the Oranges, do not squeeze
them too mu^h, for fear of thickening the juice ;
do not put it on the fire, but run it through a
jelly bag of ,^anmy doth ; put it in a jelly mould,
and, when cold) turn it ouL
TO MAKE ITALIAN CHEESE.
■'■■■■ h.'^ ■ ■ ■ :
Have ready a chopin (qui^) of rick ihick
cream, take a large earthen pan, squeeze the
juice of four good sized lemonft into it, with hatf
a ponnd of lump sugar pounded and sifited; iktm
put in th^ cream, and with a whisk oontmve
beating it till it is quite thick, and hangs to |be
whisk I put it into the cheese shape, or a sniidl
hair searce will do, by putting a fine oiBalin^oth
•^•^'M
#: "^
%.
\ .
■?^ "^jiT* -^
agj JELLIES, CREAMS, &c.
in the inside of it ; let it stond to drain dl night,
and turn it out a quarter of an hour before it u
wanted; garnish with sweetmeats to your .fancy.
TO MAKE CUSTARDS.
Take three pinto (three mutchltins) of good
cream or ndllc sugar to your taste, *« Yojsof
twelve eggs, an ounce of sweet almonds, Imlf an
^ce of Mtter ahponds, bknehed^and pounded .D;
, mortar tiUthey are quite smooth ; put in a htUe
milk with them, to keep them from oiling; bod
up the creamwith die sugar, almonds, and apiece
of cinnamon ; beat up the yolks with a M,
then add the' cream to them, run all through*
dean searce, then put it into the pan agam, and
t&t it over a moderate fire tiU it thickens ; b«
be sure not*, let it eome to the boil, else it;will
curdle; put it into cups. <.rsmaU glasses, jp^a
large ghws if you please. Garnish it on the top
^th a little beat cinnaim<m. , '
' ■ ' . '• ■:■■■■... ■ ;■' ■■;.■■■ • ■ " /
TO MAKE A TBIFIJI.
Take a chopin (a quart) of good thick dream,
with a little pounded lump sugar ; whidt it_up
with a whisk; as the froth rises, lay it with a
rooonondiebackof asearcctodrain; contmue
TL 80, tiU you think you have as much as wiB
bmld on the trifle'dish. CutfOme diet loa^ lay
'it in the dish or gkss, «ome nftafia bis«mt, some
poiinctedsugai over U; pour pa half afwit (hall
M^^iJ^i&ii:
■A
JELLftS, CREAMS, &c
i287
a mutclikin) of white wine, and you may add, if
you please, any kind of preserves. When well
drained, lay on the cream, and build it as high as
you can. Garnish it with coloured nonpareils.
TO MAKE GOOSEBERRY FOOL.
Take two quarts (two chopins) of green goose-
berries, put to them as much water as will cQver
them; put them on a slow fire till they are
scalded to a pulp^ work theA through a scarce
with the back of a spoon ; to a quart (chopin) of
the pulp, take six yolks of eggs well beat, and
when the pulp is hot, put in an ounce of fresh
butter ; sweeten it to your taste, put in the eggs,
aiid stir them over a gentle fire till they grow
thick; then pour it into a trifle dish, or chipa
bowl, and, when cold, serve it up.
ANOTHER WAY.
Take two quarts (two chopins) of green goose-*
berriies, put to them as much water as will cover
them; put them on a slow fire till they are
scalded to a pulp; work them through a hair
scarce with the bads; of a i^oon ; to a qiiart ^o£
the pulp, take a pint (mutchkin) of good oream^
when the pulp is cold, put the cream to it, and
stir it well ; sweeten it to your taste ; add a litde
eiimamoii or nutmeg; serve it up in a laifle diah«
'A
V
W«9''v-«»<v>s
'^ii.\ — »^...— ■
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^•v-'v,".
jjiiLLIES, CBEAMS, to.
10 MAKE HABT8H0BN jSlXY.
Boa three quarters of a pound of hartAom
shavinm in three quarts (three chopin.) of water,
over a slow ffre tiU it becomes a jeUy ^this you
wiU know by taking a Uttle out in a saucer to cool ;
Zin it, let it Stand till cold. With th« stock
make it as you do cidyes' feet jeUy.
TO MAKE ICE CBSAM.
/ Tdce two chopins (quarts) of cream, one pound
of strawberry or raspberry jam, mix^aU togeAer.
Md work it through a hair searce WiA the baA
of a spoon ; have the freezer very clam, breft
ihe ice as smaU ^ eggs, put aBttlein the bottom^
«f » stable bucket, then set the &««««» P»»
8ome ice round the freezer, throw a l«ndfiil o
salt on it, then more rice, then salt, tiU *<»«]»•*«
is full; take off the cover, with your hand, troj .
«,m«l the freezer, and, as it fre«aes to the side,
^ it off into the middle, tiU it be all m
a frozen state ; when done, fiU the moulds, «
J eep it'in the freezer till it is wanted, and sem
: up in jelly glasses ; if you put it into modd^
•..Tmnsi reU it into the ice. «k1 com rtjj
wsr; when wmted,pirt the «»o»M «. nuUt warn
^, and turn it out on the dmh. Obseire,
the fteezem and moulds are to be had at the
pewterei^s* ^
;».«.sMt.i^lW
J r »*3£ »^vr .iia
y
JELLIES, CREAMS, &c.
289
%^-
APPLE JELLY IN SHAPES.
• Take a dozen of good green apples, parQ:^iid
core them, stew them in a ohopin (qi^(t)^of
water to a pulp, put them in a«earce, and let
them drain without pressing; dissolve an ounce
bf isinglass in water ; strain it to the apple juice ;
squeeze in the juice of aiemoi^ or two, sugar to
taste; then strain the whole through a muslin
cloth; let it stand till almost cold, then put as much
into a jelly shape as will cover the bottom; let it
stand till fieutened; lay a beading of preserved
cranberries or barberries round the shape ; then
carefully put in as much jelly as will cover them
without moving them; when that is &stened, fill:
up the shape with the rest of the jelly, .as cold: as:
it will run./
RUM JELLY.
Dissolve an ounce of isinglass in as much
water as will fill the jelly shape, with the juice of
two good lemons, half a pound of lump sugfill;
when the isinglass is quite dissolved, . strtiinilt
through a muslin cloth; add to it two glasses IC^^
rum, and oUe of white wine ; when almost ooldf ^
put it into the jelly shape. «
r^-.;
Take one ounce' of isinglass, a quart (chopin)
of new milky diflwohre it on a sldw fire, atirring all
T
■'*T3fcc''
f^'
:Tlf~
JELLIES, CREAMS, &c
L^
i90
the timertill H i. perfectly <>i«»l;:f"l ;.**''* J* ^
«ld,apintof good «='*?■»' ^y*'.V"L.e 2
be cold enough to receive the frmt 5 toke fo»
.poonfubof raspberry or .t«wberry jam, ^
2d p.*. it through a ««rce. then through * lawn
««r«, pound a Uttle hike in a teacup, tdl very
^ piWder, put a few drop, of water to .t, flU
K «P J^ milk, .tir it. and »ld «i much to
Te mock ice a. will bring it to the colour y«|
wi«h it. pasdng it through a piece of muaUn , stir
:SJ5oonSuiti..quitecold,«rAe^ngJ|.
will setde to the bottom; pour it into any jelly
mauU you please, keeping bade the sedimen^
let it »Li m the next day ; hatf an hourbefo^
dinner, loosen the sides M round th'.fl^P*' t»™
H on the dish, give it a shake, and it w « «)me
out ^thout warm water, as warm water takes oS
the beautiful gloss. _
" : ' AKOTUEB WAT. ■
Dissolve an ounce of isinglass in a pint
(mutchkin) of milk, boil a beetroot, n^'^'Z
Luch of the juice of it into the milk and winglaf^
a, wiU make it of a fine pink*oloi», "weetenrt
tot«.te, strainit, andletitrtand t|U cold; in the
Inean time, take three or four tabtespoonfulsjf
Mpberry or strawberry jam, mix it mto a tt».
cnpfiil of milk, pass it through a hair searce; A«
take a pint (mutchkin) of good cream, «md witt
Iwhiak beat U for about fire minute. ; tiienma
^-^' £^i^^^
JELLIES, CREAMS. &c
201
in the itinglaM, cream, and fruit, beat all to*
gether till it becomes of a thick substance, put it
into a jelly mould, let it stand all night; when
you turn it out, loosen it round the edge, and it
will turn out without warm water.
A CHARLOTTE OF CREAM* "'"
Dissolve half an ounce of isinglass in a little
new mUk, then make a custard thus : take a
mutchkui (piiit) of good cream, bring the cream
to the boil, with six ounces of loaf sugar, half an
ounce of bitter, and an ounce of sweet aimonds^
first pounded, the parings of a lemon, then beat
up the yolks of ten eggs, pour the cream to them,
and stir them, return them to the pan, set them
on the fire, and continue stirring till they thidken,
but do not let it boil, or it will curdle ; take it off,
and add the isinghiss to it, pass it through a searce;
when ahnost cold, put it into a flat j^Uy shape, a
melon shape is the most proper ; when you turn
it out, lay finger, or savoy biscuits round it
SOUFFLE OF APPLES AND CUSTARD.
Preserve six or eight pippins, butter a small * *
baking dish, take six eggs, leaving four <rf the
wlntes ; boil a pint (mutchdy of sweet^^ilk,
with a little sugar, cinnamon, and the rinf^a
lemon ; beat up the eggs, and siram the boiling
milk to them ; stir them together ; put it in the
b « hiiig dish^ and bake it in a modenttelv heated — ^
.>
-4
■T ~^
1 \.i •;
^ JELLIES, CREAMS, he.
oven; lay the prweryed apples in the d^h you
mL toio to Ae table, and t«m the ^a* »P«»
It; beat Ip the &- ^"'«' ^ «U Aev
.tiong M.OW, put them over the soufHe till they
cover the while ; aift lump sugar overall put
h inV. the oven for a little, but do not left be
trown , then gam»h it with red currant jelly, or
any pre«>rve» you may have, to your fancy.
8IIXABUB8. W
Takeapint(mutchldn,)moreorle«., according
to the quantity of dUabubs wanted, ofgofd"**"'
add a litfle pounded lump ""8"' jf«*A*7a,S
a froth, take it off with a spoon as it rises, and
taylTon the back of a scarce to drain ; continue
b^ng and taking off, tiU you have a sufficien
Z«ti|r ; in the mean time fill your gUsses about
r.thkd of any kind, or different kinds, of jam,
and aUttie white wine in ««ch j when Ae crem
i^weU drained, fill them up with it, building them
ab^e the gh«s. and garnish them with cokured
sugar to fieuncy*
SPANISH CREAM.
, Dissolve an ounce of is«.gla« if* » Pj*
'^ (mutchkin) of milk on adpwfire, 'fmnK «;f«
time, a Uttte sugar, and the I«"^K ?f J^^,*
^Jn, letitsimmertiUdieisu.gb«Kis diswlv^
add a pint (mutchkin) of good "^ee cr^be^
lap Ac yolks of six eggs very well, strain. H-c
L
jiif-L^ v^4.i^^^Hi^
JELLIES, CREAMS, fau
...V
■'■A 2W
cream to the eggg, and stir it continually tiU
almost cold, pour it gently into the mouldy
keeping back the sediment; the next day turn it
out as directed for mock ice cream.
ORANGE CREAM..
Dissolve an ounce of isinglass in a pint
(mutchkin) of water, and about six ounces of
sugar, rubbing the sugar on the rind of the
oranges before you put it in ; in the mean tim^
squeeze the juice of four or &ve good aweet
oranges through a scarce to keep back the s^eds;
strain the isinglass to th^ orange juice, stir till i(
cools a Uttle ; add half a pint (half a mutchkin)
of good thick cream ; and the yolks of four eggs,
beat well ; stir till cold, an4 put it into the mould ;
turn it out as directed for ^ock ice cream.
^bfe.-— You may make the above cream with
lemons, for change^ this will be called lemoE
cream.
■•^^s.
%.
ORANGE SPONGE.
Take one ounce and a quarter of isinglass^
dissolve it in a mutchkin and a half <pint and a
half) of water; when quite dissolved, add three
quartersof a pound of kiaf sugar; when the sugar
ii dissolved, strain it; hajeth« juice of ten sweet
oanges and two bitter ones; if bitter ones ar^
not in season, take two lemons; strain this juice
^"^ *^' wiglMs Aud iiugar ; stir il frequently liU
><-5*S.
*■*" ;..«
aj4 JELLIES. CRBAMg. lie.
It in ooia, -nd b,gin. to B^J*^^*!;: "Jft
becoie. « white « a cre«n, pnt it m .jrf^y.
mould, and turn it out wheu wanted as yo.
other creanos.
^AC«BT*RD IK .M.TAT.OK O. A B.DO.H06,
«
ji
Mrfie a nice almond curtard, thus : take tw
J^Zt. and sigjkitter almonds, bhnch
rf;:::dr.mt;mo,^. wi^ at^-
"e dmTd; ; beat up the yolk. -^ *'«h^*^
Ja^uL «f four ems; sweeten the cream and
t& it • Utde ; if you h«e not a hedgMM^
ttu may take a tin mSort shape TOMT^
J^Tl well with a brush, pour intte mgr^
i|!l:9« nZ!!!Xye a steam, boil it in it ; if not,
ith baling water, set a wlander on
aniTset the shape in it; lay a cover
^Pvll W^hen done, turn it out on tM
,jK«t an hour. ^" j j^ -^^^en cold,
'** r "Tlo^^anZ vKt them, «><
^iTto ihe white of ^^J^5
^ end iBto_co lo nr^««g^. «"'»^;^ „
1^
^MBe end into c oi onreu ■■»"' -"-V- ^^
*^toit; ••tthem OB end «n the «»t««
l»5fWW?f-^t->»-
>V*' ^z'
*■
JELLIES, CREAMS, &«.
' #^^^^oin« dipt in red and some in green sugart ^
, ull uK custard be full. , i
N0te, — Thif makes a very handsome dish if
pr6(]%rly done ; and for change, you may omil*
the almonds, and have dear calf-foot jelly in % H
flat table dish ; just heat the dish a little, and tum
the jelly upon the custard ; garnish with spoonfuls
of whipt cream round it, and a dot of red currant
jelly on the top of each spoonful of cream. If
sent up this way, it must be cold.
A RICfi CUSTARD TO TtTRV OUT.
Take two ounces of ground rids mix it up
with a little cold milk, have a mutchki^ and a
half (pint and a half) of sweet milk boiling, pour
the milk to the rice, with siigar to taste, return it
to ^e pan, and keep stirring it till it thickens;
ptit U into a basin, and let it stand till nearly ooU i
then drop in the yol^B of two eggs, stir it well
together; butter a mould and put it in; when
wanted, tum it out ; make a custard thus : tat^
• teacupfnl of eream, a little sugar, a dessert
spoonful of rio«i stir these together with the
yolb of two eggs, and a glass of white wine ; set
it on the fire till it thickens as other custards;
when ready to serve, pour it over, then sti^ it
"*
sU over witk aliiiond% >ad
ol led
r»-%*. i,^,ifi<\iS
^pinBiuit
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JELLIES, CREAMS, «ttN
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1
"- • LEMON CIUtAH.
Take a quart (chopin) of good ihictcream,
pounded \lf ^HS*. the juice rf ^""^^T^
U the grate of one ; woA it with a wh»k m*
jTrge earthen pan, tiU it bewme. of • thjAcM,
: Mgtence ; let it rtand for an hoar v then cfcMtmy,
liftoff the top of it with a «««ai»cer, eaving A*
whey at the bottom ; fill your dish neatly ; garnidi
with any nice preserres you diink proper. i i
. aASFBBKWr CREAM. :
' -^ake a quart (chopinV of sweet ci«iin, two
ouiiceB of po-ndedlump^augw, whukit, and^
the froth rises, lake it off, and lay^t onAe baA
of * searce to drain ; then *J*« 1^..*«««*^
wasleffc in the vessel you whipt it ui, and the
«e,Hill«tha« drained throligh the searce,ni«m
half a pound of raspberry jam 1 paw it through *
learce, W»rifflg i* through with a -poonr whisk.
iZ «^ng «i yon ««., taking it off a. U nsesj
ptettiiia into Ae dish you mew to serve it m ; »
Vou <t«ke it off, toy the otheir on the top of it}
ittd garnish with coloured iionparei^ to yoM
, tatter •-■■': ' '' '■
::.P,
"V^ Lay a quarte;
^aa * litde diet «~. v-^ — ~- - - , , .
t ri fle JSA , some sifted lump sugar on it> sprmkle
\ s
i
JELLIES, CREAMS, &o.
fl»7
balf a pint (lialf amutchkin) of white ^ne ov^r
it ; make a rich custard, and poiir over the cake ;
whip up as much cream, and drain it well ; when
the custard is cold, fouild the whipt cream neatly
on it; garnish with ratafia biscuits neatly set on
tlieir edge round the trifle dish ; you may stick
a sprig of myrtle on the top, or any thing y<ra
thin|t will have a good effect • ^ ^
SNOW BAIXS OF EGGS.
Boil a qu^ (chopin) of sweet cream, with a
piece of ciitiamon, aflittie lump sugary leinon>
peel^ and salt ; boil it until it is reduced to nearly
one half^ then take out the lemon peel and cin«
namon, break eight eggs, keeping th^yiilks and
whites separate, beat the whites to a strobg firoth
or snow J put this to the cream whilst witing,
with a spoon about the size of a walnut, turning
them until they fiisten, but do not drop too many
at a time ; take them out as done, juid drain thjeiy^
lay them <m the dish, then mix the yolks wi^
the cream, stirring it ovei the fire, witiboutboilxD^
or it will curdle ; let it stand until cold, stixnoig
ii£requently i^carye it upon ^t^
hBi
u^-X-
SNOW BALLS WITH APPLES.
Pare and core ^ic large handsome ttpples, seik
Miffldiinto patty pans^. and roast them in tiie oten
iimtil«Rdone; t^ them out, and let theni
stad until. |siddv;'^^^m an idng as for cakes;;
^ '■A
A
^^f- N , ^ ^.'r''^*?-^- ^j
f- tJ,^*
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2ge JELLIES, CREAMS, &C.
set the apples on <A end on a piece of paper,
sprinkle a litUe beat cinnamon over them, then
cover them all over with the icing separately;
let them stand befofe the fire, frequendy turnin|f
them till the icing is hard ; dish and garnish
them with any preserves, or dish them on green
leaves, garnished with flowers.
'to MAKE A HANPSOME DISH OF CREAM.
In the first pUice, make a good custard, pour
it into a trifle dish ; iii the mean time, whip some
eream, and drain some on the hack of a scarce-,
then odour the rest of a pink with the powder
of lake; whip it, and layit bythe sidfe of tiie
white to drain, but have the greatest quantity
white { build the white on the trifle dish, raise it
hiffh in the middle, then lay the pink in spoonfojs
wway rowpid the outside, wth small spoonfub
amss from one side to tiie other, crossing it
Min, flo as to divide it in four quarters ; lay a
Sn^ioe of preswved cucumbers on the white
mrt of each quarter. This makes a very hand-
^rane dish for the middle at dinner^ if in a rosmd
trifle didi; or for any part of the table, f(W a baU
supper, in an oval one.
Jira ifAiP #^^^ FRUIT. -'
rm an ounce of isinglass in m pint and
half ^motchkin and half) of watery six ounees of
jlffaM^TfA nedsugar^squeeaeinthejuiceofihree
M
■>* -: '■ * ,
f
-.•^'
^T-^^
iS^J^qr*-*-.
f->l
.JELLnSS, CREAMS, &C
lemons ; when the innglass is dissolved, strain
it; colour some of it with re4 .corrant jelly
and a* little ground lake, which makes it a pink»
strain ft through a muslin doth ; colour some
with yolks of eggs, this will be yellow; boil
two handfiils of spinage, squeeze all the water
out of it, put it into a thin muslin cloth, presi
it to extract the green juice out of it, mix it
with the remainder of the dissolved isinglass \ this
will make a good green ; when almost cold, and
beginning to jelly, mix a little of the green and
red tdgedier in a peadi mould, or, if you iiavs
them not, you may tiJie an egg cup or wine gkuM \
put all yellow on one side, fet it stand till ooldf
f^ou must endeavour to make them resemble frvh
\much as yotn can ; else you may make them ail
yellpw, and pai|lt them after they are tnraied ^vX§
to r^fi^^ble a p^ach ; these you may make diiiwi
(^v b^cuttbig leaves to resemble the Inut yon
wish, aiidiaeatly placing ihem round tiie dishaaill
betwixt the fruit If you wish, to put any off
these frui^xinto dear Olives' foot jdUy, you innif
do it-as fi^^::"" ■j;-r'TT^--.r7:^-^w^--.:^T":^-^
Jill the j6ll;^^pe about two or three kidM8ii|%
then let it stand till it be cold and weU fiisle&ed;
lay in the fruitn^tly, with the nicest sidedown*
irards; fill up the konld with jetty, but observe
it must be as^ld as Wt to melt the fruit or jelhp^
alrealjriii the &ould^ w^n oddand weU fiisteiie4^
dip tbe^odd in warm Wiater, and turn it out eif
-It
,T ""^ ^ iS,^ "f
M
..i
JELLIES, CREAMS, 8c<s.
I . ■ ■ V
MO
tKe <Usli you intend to serve it in ; if the jelly k
nice and dear, it will have a very pretty effect
, JVote.— You may make a hen!^ nest, by blo^g
four egA at one end, and filjing them with white
blancmange,- and laying them in the jelly shape
as above directed, with artificial straws laid above
them, made of the rind of lemon* cut into straws ;
4lus has a very good effect, if neatly done,
SPANISH FLUMMERY.
' Take a quarter of a pound of whole rice, put
it into a clean pan, with three pints (mutcUons)
4rf«old water, kt it boa tiU Ae water is jreduc^
to one pint (mutchkin), pass it through a hair
searce, pu^ Ae liquor into a clean pan, with half
aa ounce ofeWnghiss previously dissolved in water,
six ounces of sugarfthe juice and riiid of two
bitt^ oranges; if not to be had, the same quantity
of lemons ; set it ona slow fire until it comes to
thte boil, have the yolks of three eggs beat iip,
rtiaiii it to the eggs, stirring 6ll the time ;1^^^
k stand till almost c<^ add half a pint (half a
mutchkin)- of good cream, stir well: when coM
tani CHctt^ usoaL
\ >
...'...%
'\ jg i^^ A CUSTAED.
TlvieBiimtdikin of sweet ^m^^ ^vJ?"w
«f ' IfMtf «igar> thiee ounces of vermicem, Ihe
iMdUi^ one kmon ; bml all ^ether till th^
{ mot SwIU is dissolv e d^ hav« th e wh it es of fo«r
"^
f*^*^-^.-
-t"^"^ -y.'^^sVFV
svF?;.;^.'
^^T.;- ijjmj.* r-^
JKliLIES, CREAMS, &c 801
cgg^1>«»* "P> taJ^^ out the lemon peel, add the
eggis to it, stir it well together,^ put it on the
fire ; pass it through a searce, put it into a jelly
moulc^ first buttered and then wiped off with a
cloth ; when cold, turn it out ; make a wine sauce
thus: take a glass of wine, a litUe sugar, the
juice of a lemon, beat it till the sugar is dissolved i
when ready to dish, pour the sauce over it;'
garnish the top of it with red currant jelly or green
preserves, or both, to Heuicy.
APPLES IN CALVES* FOOT JELLY.
Pare and core six middling sized pippins ; boil
them in water^very slowly till about half done ;
take them out; have as much clarified sugar
teady as will do them; let them simmer in it till,
they look clea^and the sugar has penetrated into
them ; dish thek with a little of the sirup round
them; when cold, have some dear calves' jfbot
jeUy rim inHteijottom of a dish, the exact size
ike apples are didie4 in; let the jelly be quite
cold, turn it upon the apples, dip a dean towel
in boiling water, wring it dry, lay it on the
bottom of the dish, and the jelly will drop off ,
upon the apples. vfc /
Abfe.--Before youlay on the jelly^ % a bit
of red currant jelly on each apple ; it has a very
pretty effect. .
!*,""
ri,?k
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-^tX-* ^<V|_*!ap5rVZli -,
-, ■ .u-l-v* ''•^-
,/
JEIiUBS, CEEAM8. fcc
TO MAKK C0I,OUBED 8DOAB (KOSPABBIU) FOB
BAHNISKINO CBBAM8.
When you we pounding lump mgv, ^ it
^ wWd. i. a degree «w«er 5 put '^•t
3rU left in the M«ce into the coarser one,
• ^wh,t wiU sift through it u the nonpareil. ;
^n you have aa many aa you ^t of these,
which you nmy save from time to time, take one
mo{\ and put it into a ^ ? *&e^h^ erf
. the powder of hike. «.d atir U «b7 »*«^i
voJhand in cold water, and aprmUeamongrt
-STaugar in the bowl, atir it about titt you have
cJmptoely damped it, but not too wet ; toy rt on
rZt of p.perbefo« d«« fire, often Bbmng it
•a it dries, to make it aepanrte: when dry, it »
feady, and of a nice pink colour. „ ,
^ iftto.-You make the green noupweils tk
-mHiv. bv taking the other half of the sugar,
will fold of a benntifiil green when dry : w^
Sle two cdoura. yo» may garnish any creaa.
or ciJwB you please*^^^ ^^ ^ ^^^
TO MAKE CHAIWlilLAS OB b&tabia>a§h;t8. _
""' Have a,pound of ratafia biscuit, quite hard and
iriap, &soft, they will tiot.do! if for o»e
=-^ L*! — U- 1 . — ■■ • — ■- — . i_
i_ X-M
•A
JELLIES, CREAMS, IrcT
basket, boil down a pound of sugar to barley sagar
height, as directed for making barley sugar (p.
808) ; draw the pan to the side of the fire, to keep
warm, but not to boil ; have a table set near you,
with the ratafia drops ready, take any dish, round
or oval, dip a ratafia biscuit into the sugar, quickly
set it on its edge on the edge of the dish, and in
a moment it will be fast; take another, dip that
side in the sugar next the dish, and that side next
the other biscuit, so that it fiistens both to the
dish and biscuit, continue all round the dish till
you meet, choosing a proper sized biscuit to
finish with ; this done, begin another heighti
seti^ng the biscuits exactly on each other, till you
coi^e round again, and so on till you are three
stones round ; look for the centre of the dish, and
(hrbw oyer an arch» two biscuits broad, this foriM
the handle of the basket; this done, have a nice
trifle ready, the cake ready soaked in wine and^
sugar, the cream ready whipt and drained ontlie
back of a scarce ; put in the cake firet carefuUyi
and be sure not to touch the biscuit, ^en caie*
folly with a spoon lift in the whipt cream, and.
build it handsomely ; strew a little coloured sugar
over it. With alittLe practice, you nught build a
chantilla, after you. are come three heights of
biscuits; set up six'pillars, of two biscuits broad»
at equal distances, as higli as you think you can
with safety, then throw over an arch, with single
■>'
*' ■
>wt .
\
P^g^^^gggi^By
»<■.■
804 JELLIES. CREAMS, aic
btacuit^ 6«m each of these pUlaw, terminating
rtieentre. When done, wt a handsome
SSe'by #g the figure in ^^^l^^^
S b 3 ^er «»»«l't than described, and
ginl muf on the person who execute, xt.
,X> MAKE AN EGO CHEB*. / .
^t up ien eggs, leaving out «x whites; boU
So- J of •"««' «*';i^ir "no^uri
S of 4namon; when it b«ib,.pourit to the
^- reZn it to the pan, and set it on the fire,
WliB "or** . ; _.„ .J iireaks. tike out the
I>ii1f a laltaOU t gOr it nil It DTeiMU»>- "»~
)Mlf »'«■'<»"'"", . , a thin mnsl m cloth into
eignamon and peel ; put a uii" •" .
^U^ cheese shape ; let it cool a little, Mfl
SoSo the shape; Hit stand to- J«n^
Srht: the next day, tumit out «« *« «^. "™
Sdly take off the mi»lin : make * sauce i^
SKo tableffoonfuU'of wate^^^^
•WfalemoB. and some sugar: bod *f« ^»"
S; Brinutes, with a gta« «f ^h»te wuie, and.
^oiroundib. *'
TAe two ouart* of new milk, boU 1^ witt one
„^S;^^^e,ui,eor^l c mo..
U '
.jief*
-^sm^"'^-'
JELLIES, CREAMS, &c
ao5
the same of bitter oranges, and one bottle of mm :
add them to the uaXki stir them together ; put it
into a large jug, cover it, and let it stand before
the fire tiU it breaks ; then run it through a jelly
bag, turning it up till it runs clear, and wheQ
cold, bottle and cork it up.
M
*-%
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V
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V it 4
, CHAPTER XVII.
■ .v«
'.%'.
w
TO MAKE TABI^fTS.
■^
' ■ ' - ■•■-•■
to CLARIFY SUGAR.
, If eigbt pounds weight, break it into smdl.
pieces; take a clean brass pan, put into l^t^o
quarts (two chopitis) of clean water, drop in the
white of two eggs; beat them weft up with a
whisk tiU it froths,^ ^t in the sugar, set it on tbe
fire, and stir it all the time, till you see it coming
to the boiU then leave off stirring ; as soon as it
beirins to boil, draw it to one side of the fire, so
that it boils on one side of tiiepan, let it boil
about ten minutes, and, as you take it off, pow
into it, just where it boUs, a teacupful of cold
water; teke it off, and let it stand about five
nunutes; takeoff the scum, set it ontiie fire agaii^
and let it boU on one s», taking tiie scum off
as it rises, and you will Imd it wUl be as clear as
amber ; this metiiod serves for every dung ctafied
sugar is wanted for. For sixteen pounds of sugar
jJke the whites o f two eggs, and so on m pro-
^ ^»«r w VH P TT If ^ *^" *^* vwT ■*' PO * ~ -
w^n; but, if you have less than eight pound*
r _ .. : ^^
\ ■
V j«iff.i8r '■^ "ft
^^^^BRs^^.Xk'Sl^m
m^mm^^
fcf '-f.p'r -■^
■Er itj^frK-?"? i
'tapf&E.
TABLETS.
607
to clarify, it will always require one white 6f an
egg. You may clarify raw sugar the same way*
GINGER TABLET.
Clarify the sugar, as directed for barley sugar
(p. 308,) and boil it dowil, but not so high as for
barley sugar ; to know when it is candy high, dip
the end of a spoon in cold water, then in the boil*-
ing^ugar, and when it hangs to the spoon, wpy%
take it off the fire ; to twd pounds of sugar, have
half an ounce of the whitest ^nger you can get,
pounded and sifted, put it in the sugar and stir
it, rubbing it well, and breaking all the knots
with^e iMck of the spodn against the side of the
pan ; when done, have the marble slab rubbed
pver with butter, pour it on it, and let it stand
till quite cold, then score it into dice for omir
ment, but not too deep, cut it into square oake%
and ky it by in iiOxes. *,, v^
■■ ^4
CINNAMON TABI^T. S
Churify the sugar, and boil it as above | observe
the same rules as for ganger tablet, unng the
same quantity of pounded cassia in the place of
ginger $ when cohl, mt it into cakes, anil p«t it
tip in boxes for use*
" 1 ^PEPPERMINT TABLET^'
'M
v/' I :?•."«
For thi8< tablet, observe the same tides for
bdling the Jiigar j and, whe& candy high, take::!^
v: ■■kl
•<* I -, I.
PPI^^STT^^^,
" l^t X'*™^~i • ^r
806
TABLETS,
V-u-
off. For two pound, of sugar, allow a teaspoonful
of theoUof peppermint, give the pan a shake,
and pour it on the slab ; score and cut it into
tmall cakes, and lay it by.
LEMON TABLET.
IrffiTteWet is made the same way, only use a
teaspoonful of the essence of lemon, m place of
the oil of peppermint
TBAMSPABEHT WtPPEBMIHT DROPS.
Take a poniid of the best triple refined sugar,
pound and sift it through asUk .earce, pnta.
much water to it a. wai wet the sugar, but b.
•are you do not ovwdo H with water! about,
teant^nfiil of the oU of peppermint, stir tt weU
into it You should have a copper hidle, with »
«mdl H««t. fiU the kdle better d«i« »«J fj
hold it over a charcoal or clear fire, tiU it boib for
a minute or two, then, with the end of a stick
that ^rill fit the spout, push off the drops on dew.
iheet tins; when cold, they will easily come oft
I,. TO MAKB BAKLBT SUOAB.
■Wte two pounds of liMip sugar, break U in
; Midi pieces, take a dean brass pan, put m a pint
(mutchkin) of water, drop in the white ofan egf.
and whisk it well, put in the sugar, put itj»n the
fy t , and, when melt i ^ C rbiing it to the boJ; «»
soon as it bwls, draw it to one side, to make it
TABLETS.
boil on one side of the pan; tkim it till it be
perfectly clarified, then set it on the fire, and boil
it down quick ; in the mean time have a marble
slab ready, rub it over with a piece of butter ; to
know when the sugar is at a proper height, dip
the end of a spoon in cold water, then into th«
boiling sugar, and quickly into Uie Qold water»
if the sugar has gathered round the spoon, slip it
off, and if it be hfurd, and crimps in yo|ir teeth, it
is enough ; take it off, and drop six or ^iglii drops
of the essence of lemon into it, pou^ it on the
marble slab, and before it gets too c^ld, with a
pair of large scissors, cut it into long sticks, roll
them on the slab, and lay them to c0ol; this do
as quickly as possible, as it will get too cold for
cutting; when done, keep it in a box|^ or in some
pktfie from the air, and it will keep a* long time.
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GHAPTEB XVIII.
6N PKESERVINO.
TO PBE8EKVE l^Mt. "oWBN CUCt^BEBS.
Make a pickle of cold salt and wa«er, strong
e&Jish to Ike an egg swim, put th^ «to^
S Ae*" «« « >* twenty-fonr liours 5 take 4««
S.en ji^; setthem by Ae f ff^*-^
toniakethewatetbetteTthanbloodwarm,tammg
Se jar sometimes 5 let Aemremam «. U ^t^
hari lost all their colom ; take a x^ean ta«s^
that will Ijold them, pour as much «»eP^^»°;
water (an equal quantity of each) over them as
^Sc^yerlemTlay on |iem fire orsuc gr«n
«Tov blades, set them on a moderate fire, with a
«^ on them, and a weight to k«fP *7,^«
Ae vinegar ; when they come to the boil, look at
SXaST^ush down'any of them that^my be
Sove die vUwgar; let ihem boa ^owly Jl Ae,
^aU of afine green ; take ^^o^^t^^^^^
a sieve to drain; then take a penknife. and cuta
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\ 'i?*?^*-/ '.w'fpr^
'•ill , ntTfr * * -<i** J.' '« i '
PRESEEVINOl
8U
- ' ■ ' ; ■ * ■ .■■-"--■.
^nia&piecd out of the boUow 6t wmt side of the
eueumbery and scoop out the seed ; stuff them
with lemon peel, some whole ginger, a few dovesji
peinnamon, and sliced nutmeg; put on the piece
^ou cut out, and tie it fast on with A thread ; dd
them all the same way^ taking care to keep the |
same pieces to each cucumber you cut out (fof|i
each large cucumber, allow one pound of luniD
sugar); take a clean brass pan, put in USij^
mutchkin (half a pint) of Water to each pound of
sugar; drop into the water the wbites of tvrb
eggs, whisk llie eggs and water well togethei^l
then break down the sugar, and put it into tl^e
water ; set it on thd fire, sdr till you see it coniiiig
to the boil, when it begins to boi|, draw it to difie
side, so that it may boil on one side of the pa|i 9
let it boil a quarter of an hour, take^ it off^ and let
it stand fire minutes; take off the scum^ Set
. it on again, always let it boil on one side dE
die pan, skim it till it is quite clear ; lay iAi0
cucumbers in ajar tJiat will hold them lymg theu^
lull leng^^ and pour the boiling^ suga^ over thea^^
reover them over with three Or four fi^
let them stand two or ^teer days^ pour off ther
si^;ar, imd boil it up i^n ; pour it hot on theta
again ;: in ihiree or four days^ put the sugar and>
cucumbenrall tbget]ierin^e|)WK^ and^nng themt
to the boil; let tiiem boilabout ten mkuites, taket
out tihe eumimberS) put them in the jar, letAer
mgKt boil till <piid]r)ipght^tii^ii'E<>iu^^ on, as4
'v*!
ft
4^K
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aa PBBSBBVINO;
ewer iKem lip; ihi«tOT«»y wpeat ui aboia
«Wit dw«, and by that time, the cucumbeM wiU
be T«e«erved; but alway. take «re they are
covwed with Birup. Obeeiye, when the cocum-
bew beirin to low their cplour at any time, boil
rtonSgar^Midpo^ it on hot; tin. wdl reeoTer
iLn. Tleywill stand more heatthan any other
pmserre, being of a strong substance.
tonXSBtin CUCUMBBB8 IN StICES.
^ Observe the same rttks; take the large wm»
ftee fHwi seeds.
TP PWMBVB THE 6BEBN IaBCOS OOOSEBERBY.
: i'Wke what berries yon to«k propei^ take tiie
ere oft but not the stalk; make a sUt an one
Ale, and take out the seeds, throw them m mter
„ ^ou do them; let them stand ^tw« or three
&«. till tiiey We lost their colour; rf they
fijment. no matter; take •»»'«' P^^Tl^
bottom-irith saroy blad«; p«t m the beme%
Sim «ach fresh water a. wiU com ih«n, and
Mme more green bhd«»im <»« <»P» 'tr'S™
the fire ; s««U them, but not to l^il ; W»<1^
^ Md let them stand till «>M| fP«f .^
^idiiiir, sometimes changing the Wades tiUtijey
are Kreen;tii«» clarify as «»«* sugar as wiu
Mite a tiiin tinflf to ewrer them, pour tiie ^
maat hot over Aem, let tiiem stand two days;
JwSr the •«««, bMl it up, and pMir It on tiiem
t
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3 -. -\fi'.^j-r
PRESEBVINOi
ai8
urain; repeat thi« tluree times, by iWs time it
^require fresh sugw; clarify as much sugWP
as wiU cover them, boU it pretty strong, drwn
ihem from the former su|;ar, put them into Ae
pan and give them a genUe boU; when coldf
put them in a jar.
TO PRESERVE JAl^OONBLLE PEARS. ,
Take them when almost ripe, pare them neatly,
and throw them into cold water; as yoil dp them,
put on a brass pan with plenty of water ; put m
tiie pears, let Oiem boil till they feel a Utile soft,
then have their weight qf sugar cUirified, put
them into it, and let the^bott for a few minutes f
take them off, let them stand titt ahoaost cold,
then put them bto an earthen jar, and pou«
the sirup upon them; let them remain for two
days, pour the sirup from them, boil it up, and
pour it hot upon Aem ; continue to do so fo^ ojr
five times,--by timt time they wiU require foesh
gugar; yon wiU tiierefore clarify fresh sugw, boU
it pretty strciig, and pour it upon them; tius witt
require to be done two or three times more witfi
tiie pears in it, boiUng tiie sugar strong; by this
time tiiey will be preserved ; pot lliem* ^
J TO PRB8BRVE QUINCES WHOl»* w; * .^
Take the qiunces when frilly ripe ; mth a sbSrp
ki^ pare them wry tMn, and ii smoolh ^as
vouomTnittobe inribiH wltii mpenknrfe, take
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814 PEESERVINGK v
A round piece out of the eye, pretty deep, m
that you can pick out aU the seeds ; throw them
into cold water aa you do them, to prevent them
from turning of a dark colour ; when they are^Jdt
done, set them on the fire, and bring them to the
boil ;' let them simmer till quite tender ; they
wiUteke a good while ; in , the mean time take as
much good lump or single refilled sugar, as will,
^hen clarified, cover them; put them m ajar,
(md poutthe sirup^n them; cover them up; m i
thr^^days, pour the sirup off them, and bod it to
•candy height ; throw the quinces into it, and let
- them simmer in the sirup about ten minutes ; put
them in the jar again, and pour the sirup over
them ; repeat this in about eight days aft«ir, andby
Aat tin^ the fruit wiU1>e preserved. .Cover th^
•frmtfwith vine leaves, and lay a smallj plate^on
them to keep them under the sirup, /ebe they
will discolour if the air coines to touch them,
Thift ift a very fine preserve, if done properly.
When the quince^ are aU used, take care of the
liiup, as^ Wine glassful
apple ;pie«,' ,*:':.;■•■•- ■••■■:-■■ : -^ ://■-;•■:'■;■ : ; "'■.>:.;.;..-:'•.
-3*
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TO^IfB^fiHBEVE tiJWSE Wl^
Prepare them the samfe way as the quine^:
tiien boil them till tender ; >ke them out of J^e
water they were' bdled in, and take a^ much of
Se iwltr. aa will litd^ *an cover tJi^^
E^IO^msM^^^^b^^ Areepencft
V '• « ■ • .• ■ ^ ■■-■-/■ . . '■
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PBESEBVINO,.
SIS
-orth of cochineal, pound it well in • mortor t
nut it in a piece of Unen rag, and colour the-
water with it, till it is all washed out of the^rag ;
put in the pears, and set them on a slow fire to
Lmer, turning them often, till they are of a ,
Te colour ; have as much clarified sirup ready »
vou think will cover them ; put this sirup to tiifl
Uts, not taking out the coloured water r let
Lm aU rimmer together for about ten minutes J
put them in a jar: pour the sirup ove^them;
W on some vine leaves, and then a smaU pW»,
to keep them under the «r»p ; b about fourdays
after, boil up the sirup again ; repeat this m
aboiA eight days after, boiUngup the sirup to
eandy height, and the fruit will be preserved,
■>■ »Wkes a very good preserv«( ; you may «W
a little port wine and doves, if yoU p^aae. ^^
- ■ ■ ; ■, . ■ . . . , ,,..-..'■:■ ■
< Take the Gogar i)ippin, or any.apple y««*^
Wiii gtond preser^g; pare it rfeady, and tak«
out the core : bate the rirup ready, but give
them a gentle boa in f^ water fiM^ titt they «»
tiuite hot througlK be 'ure <hey do not bui^
dien put them in the sirup»andto them smaiW
till they are qwte ?one, ««* »«»\ ?»«f ' ™^
them mi and, whea cold, send them to_tal>te»
^irith a Uttlettf the «rup poured round them ii»
4e didiie and • cldwe Qt «rft *«* •« »« *S? <*
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919 PRPSERVINO.
eacli of Aem. Yon may, for diange, <tolo4r
«|»em the iamo way M Ae peaw.
TO PRESEETK ORANGES WHOLE.'
Take a» many of the largeft tad finest coloured
bitter oranges as youchooss; wash them in cold
wrter/and dry them with a coarse dean doth;
with ail orange witter, canre the oranges through
theyeUow rind (but take care you do not cut
too deep) wto ^r^ "' '^^ ornamental figures
>« fen^ ; as you do thepi, throw them into d«ia
Water ; then have a large pan of water ; put fliem
in. and boU them tiB tender ; take them out ; Uy
4em on the bade of a dere to dram; like a
penkidfe, cut a roundpiece out of the eye, la^
konrii itolet in a teaspoon; scoop out aU the
^edTand fibrous part ; when done, tore as n«d
lump or dngle refined sugar clarified, as you
OMi win <»ver them ; put them into the sirup,
«4 pudiX* «rer *ke heM. r* £ ^A
uppeLost, so Uat they may aU be Med w,th
ibw ; let them simmer slowly for half an hour ;
"•■n take them out, and padc them in a krge jar
with their holes uppermoat, tad pour the sirup
« them :b*bout eight daysi girfe themtao^«r
bA in thedrup for abort ten minutes ; take them
out. but let the «nip fc«»a *«» "«?«*«? *•"»":
nM4h«niii the j^ as before directed: repeat
^ fwiee more ; ^ last time, hoU the sugar to
^
PRESERVING.
817
candy height' Obwrve, in all preserres, that
the sirup covers the fruiWa^ orangies will keep
for years after heing preffryed in tlus nuumer,
and improve in keeping ; but, at any time, if you
think jthey are losing their colour, give them, a
gende heat in tiieir sirup, aud it will recover
them.- ,. ■ ■■>*■.
TO PRESERVE PEACHES AND NECTARINES.
Take Ae finest peaches you, can get, fully
ripe ; have a pan of boiling water ; throw three
or four at a time into iti; aud when you find the
skm will peel off, take it neatly off, and throw
them into cold water as you do them, till the
whole are done; take .theilr weight of single
refined sugar ; clarify, take it off, and let it stand
till very neai^ cold; put in the fruit, and geiitlf
toss them over and oiver with a spoiyiy^ till the
nnip is quite cold; carefully lift. tiicm out one
by one, and pk them intd a straiif mouthed ja^,
that as few may cDme to the top jnf possible;^
pour the sirup over, lay vine leaves on theai^'^
and something on the leaves to ke^ them under
the sirup ; next day, gently pour off the sirup,
an^ boil it about a quartet of an hoilr ; let it
stend till almost cold, and pour it oter ^em
again. Repeat this levery iy for three ithnes
more; the last time, boil the sirup to wdjj
heigl^ Put the fruit into wide moutiied bottles,
as full as they wiUhold, withftut squeezing them ;
/,>,
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„g ' PREBERVINO.
then fill them wiA eirup within two inches of
Se top ; fill the renudnder up with br^dy. and
cork them up. «
TO PRESEBViE APRICOTS. /'
Skin them as you do the peach^s^ ^^f^
_-:„V.f of sinirle refined sujpr^ cla«ty it, put tne
ni^S let Aem simmeniwo or three minutes;
S Aem off, andlet them stand in th« sirup tj
S. ^eful y put them into a narrow mouAed
W 'anTpJu? Z sirup over them : let them
^d two^ys. then cTrefully slip them out o.
rtS of a's;.rce. -d lt!%tfhS" Kit
♦^om . boil it about a quarter of an hour, let it
Con the top, and well tied down with bh«^
S&ers, otherwise the sirup ^f ?«^-
^Pd in. would ferment, and spoil the frml,
^IrJ make use of the ^first sirup, by
Sto^pricot jam of ^-^^^:^^
Soto: by this means, ^ come to no \m,
„a the fruit wiU keep.^ . ., .^
t
A .-
• ^'
PRESERVINQ*
M9
./■
■ J _
•
TcT PRE8EKVE GREEN OAOM. ,
Take them before they are, quite ripe, but
perfecfljr green, prickle th^ with a needle,
throw them into cold water as you do them I have
a preserving pan of boiling water ready rethrow
on a little American ashes, then the frui^ j let
them simmer on a stove, butnot to boil fast; take
care you do not let them remain too long, or they
will burst ; take them carefully out with a spoon^
and put them into a jar of cold wat6r as you lift
them out; dissolve a little alum, add it to the
frpit, let them stand two or three disyr to firm ;
take them out, put them into a ^eak simp,
and give them a gfentle boil ; take them off, and
let them remain for a week, or till you see them
begin to ferment; drain the sirujj^ from them,
and clarify a fresh one ; put the friiit into it, and
repeat this process till they are green j put them
into jars, and cover them witb strong sirup ; when
they are cold, tie them up, .
i^ote.— Apricots, whilst green, may be don#
the same way. *
TO PRESERVE THE LARGE YELLOW OR RED
^ V MAGNUM F£UMS. , ^ "
Observe the same rules as for apricots.^ (See^
"page aiayv; ■. -,..,v--^. .^.^::.,..._........ -. ^^ ^.,,.,.^
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«
PEE8ERV1N0.
TO PRESERVE CHERRIES.
Take the finest fuU ripe morella Aeff'^J'
J,y as you choo«. stone them; ej^£«
Zn weiirht of single refined sugar; throw
„!.^„t ieUv into tl»e Mrup: this wiU
(Ktme currant jeuy "»<*» r .
reserve the colour: put in the &»»».'« "«J?
Ew for a quarter of an hour ; then trfte it o«;
^Im into a scarce carefully. V^*^^^
K; and, when the sirup is almost cold, po«
U Cer Aem ; in about two or three da)*, P««r
L rilCVthen, and boa it up^n ; «p^
this everv two or three days, tJl they give ot«
*^. SSg. «.d the fruit WiU be preserved, and
'■•keep. ■■
TO FBK8ERVE CHERRIES, WITH THEIR STALKS
AND LEAVES GREEN.
TiAe a. many of the fine bunches of morella
' Jis,^en^oirthetreewithth2^^^.
Mvouchoose, slit them on one side FiAa needle,
SvejLch^le refined sugar. r««lyctari^
t you think wiS cover Aem: jn the ««* Pj^
tor«»me vinegar boiling in a brass pan, dip *e
^ and leaves fiye or six tunes mto it, *Jl JW«
S^dippedthem all, layingfAem « you do th^
iTihe bSc of .sieve; when done, jrt^
SlrtLd sugar on the fae^^
,^ i ^A
the cherries inw Jt» "» -"' "7-- ' ' . -^j^
Se learn in the vhiegar, but do not let the .UU
4- ^*.<3*w*-I
^•'^* , ^
i"
PRE8EEVIN0.
881
168, as
f theii
throw
8 will
i tkem
eitoS^
iininto
I, pour
By pour
repeat
ve over
ed,and
TALKS
morella
eives oiii
k needle;
clarified,
St place,
I, ^p the
, # you
i do them
set the
boils, dip
>u dipped
thes t aBts
or leaves go into the sirup ; do this till they are
all done ; go through them, in the same way,
twice more, put them neatly into a narrow-
. mouthid jar : in the mean time, boil up the sugar
a little, take it off, and let it stand till almost cold,
and pou> it over them ; pour off the sirup in two
or three days, and boil it up again ; let it stand
till cold, and ppur it on them. Repeat this every
two or three dtfjrs, tiU they have done fermenting.
TO PEE8ERVE LARGE STRAWBERRIES.
Take their weight of sugar, clarify it; tak^
the smallest of the strawber/ies, and extract the
juice from them; put this into the sirup, let it
boil a quarter of an hour ; in the mean time, take
off the husks of your strawberries, throw them
into the sirup, let them simmer a few minutes,
take them off and let them stand tUl half cold ;
put them into a wide earthen pan, so that they
may swim and not be crowded; in two days,
strain the sirup fromthem through ahair scarce^
boil it up again when half cold, pour it on them
again : repeat this three or four times every two
or three days ; strain this sirup from them, yot
them up in red currant^jeliy, and use the sirup
they were preserved in, for Any kind of jam you
may make. By this means,jrou come to no loss,
and the strawberries wiU^keep Ay length of
time; the red currant j^Uy penetrates through
them, a# g ives them^a fine colour. I would
/*
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•>•.■*■
■^is-V-vta
PRESERVmO.
,t'..
982
advise these to be put up in «nall j elly poU, of such
Tsi^J as you would use «it one tune ; dip the pot
?nt^ hot water, and they will turn out; gendy
break them down, and they make a nice dMn.
• ' ■ . /
, TO PHMEBVE BAfcBEBBIES.
Kck the nicertand ripcrt barberrie. you can
inbunche.; clarify their weight i" •»«« ' «»^«
the worat of the barberrief, and luch a* are loc«.
from the .talks ; put them mto the «rup, and le
them boil in it tiU you have got all the colour out
•f them, and tl.e airup is pretty strong; then
.train the sirup, and squeeie all the ju.ce from
STbaxberrie. you can ; P«>t ?e fine bunches jmt
Z. they are ; let the sirup be almost cold, and
^Hover'them; if you find it ««»«*-;«
Uins to ferment, pour it off, "J"* ^oil t up
3„. Be sure always to keep the frmt und^^
^sirup ; vine leaves are the best things to ky
«, them^ and .dd something to keep them down.
TO ME8EEVE DAMSONS, MUCH ADMIBED FOE
TAET# -'^ ■".■■■" ■•■ ■■
TVike the damsons; clarify th^r we^H of
sugar; pisk out the worst of them, wid daow
S nJ.it; letitboUtillitisalm«>ttoajeUy
„„t in the bert of tfie fruit, and let the whale bod
m it is jellied, which you win knoM^i)y trymg
. )iHU in a saucer set in caM water ; ^h«»'^y>
pot ihemup in jelly pott,: the next mwning, U
TIP
A'
14
PRESERYINO. 833
them over with writing paper, (as gray paper or
tea paper admits the air ;) if they are done this
way, they will keep for years in a dry place, and
give you no trouble ; the way of doing them in
an oven is very well for present use, but will not
keep long. /
v-s y
TO MAKE BARBERRY JAM.
IHdt the barberries from the stalks? weigh ^
^them, and clarify their weight of lump mgaj^T^
then pick the worst of th^ barberries out, and <
thrA them into the supr ; let them boil fifteen ;
minutes ; then put in the rest, and boil them till/
jellied, which you will know by trying a little iHL^
a saucer set in cold water ; when ready, pot it ; /
the next morning tie it up.
j^
r RASPBERRY JAM.
Clarify their weight of lump sugar; take
the scum, and put in the fruit; boil till jelliei
which you may know by trying a little on a saucer
set in coW water;^ ; , - ^ / - .
■ ■ **'■ ' %- ■' ' '''■''■"■'■' ■■ '" '#'■' -^ - ^■' ■-^■■'■y .■■''.'
-> STRAWBERRY JAMi » „,i^
Observe the same rules as for raspberry^'
-r-.
* • RED CURRANT JAM. "^
IHck the currantfl^m the staMcs, clarify their
weight of lun^p sugar. Observe the same rules
as for raspberry. ;
^.j^
^ • ,, ■•
4
m
m/
984
PRESERVING.
■'^V*
4>.
'Iff
CRANBERRY JAM.
Ob«erve the same rules as for red currants
-*«:i;"
APRICOT JAM.
vA GOOSEBERRY JAM.
Pick the gooseberries at both ends r dari%
Aeir weSht of sugar 5 when ready, put m the
io MAKE OBANGB MARMAI-ADB. .: .
Take as many bitter oranges m you tinnk
nroB?* Sie the same weight of lump sugar;
ffiit to ^ in readiness; P"**^ J-tt**^""":,
SKft them all; ihen,>ith a sharp kn&,CT*
"^t^n just Arough. into four q^t^^r^^
Ae skin from the inside, and W>*»*fP'^,
ivtlSr the whit, inside of the ped, ^ow^
away, and cut the other part mto very thinJipB.
S. th^yare all «*ipt. P»* *«*" ^ ^1*^1
^th as much cold water as wdl cover them. >t
^at»ct the juice through a sieve, tQ "««? J^
Zon^set on the sugar,,and, when It comes t»
■^
<-
•*!.
1,.
•WIJ'"*-'
>v-
PRESERVING.
^'i^
bdU, put in the juice and chips, and, when it hiis ,
boikd about ten minutes, put in the gratings^
and let all boil very, quiiei:, till it be jellied,
observing the same rules to know wSen ready as
for jams. It is a mistaken notion to boil aigjy of
th^se preserves by time, as the fruit is some Anes
richer than at others, or thigvAre is sometimdas,
stronger than at others : the wuest way is,^when'
you observe it to begin to spit or spirt, try it in a
saucer. Observe, in making all jams or marma-
lades, to keep stirring it all over the bottom, or
it wiU set to the bcjltom of the pan, and spoil the
colour, as well as prevent it from jellying. Pot
it as you do other jams.
. TO MAKE QUINCE MAKMALADl
Take the quijaces when fuUy nn#and of a
beautiful yellow, pare, quarter, anT core them,
Aen boil them in feir water till teWer ; take them
out, and take their weight of lump sugwr ; churify
it in the same water they were boiled in ; when
ready, bre^ the quinces well with the back of
I a wooden spoon ; put ihem in the sirup, and boij
them till jellied. When cold, pot and tie them
up. i .
lA-
. TO MAKE RED CUBEANT JELLY.
' Take as many red currants as you tjdnk proper $
iliip them from the stalks; put them in a dean
Imiss pan ; throw a pound of poii«|ded lump sugiwr
I
.V-'
t-
Ik •
#
Wt^'WW^mr
.la-'fcljrL.-*rt.W .fanica.
;^.rtttfT-..L*i ,<
': ^■
««- FRESEEVINa
over them 5 gprinUe a pint (mutcUdn) of wto '
*^2em let them rimmer over a «tow fire fo.
take diem off. «.d pa« J^^J^^^^tl flTe
•T'nf^d^te'd^^
srap;un^:::t"^^^^^^
r^i. -1 ^,oHv stroiiff ; Dut in the jwce,^ and
A OTW AND IMPBOVED WAT OF-MAKIHG BEB
. T* ^ first pliice, pick as many red omante
J^ Je 3» a» you think proper; put the«
tTat^SL. ^. but no water r«t ^
rthe fir* ; stir until they give out their juice,
&t«i.. hot « you can h«.T- ^ ^
*f • tTiS ir*r«mS;r':;ee«
Si a' JT STwash tiie dotS, »d p«.
STwhole of Ae juice throu,^ it »T?;^J3^^'
^re it. «.dl« every P«M^»^)^^
%*
*< . . J
- y-y •
^'.
, ,- -■- • 'ft^8iyt»T»<y] W^'y it ""^yy /
PRESERVma
V
O,'
sugar, and* pour the juice on it; wt it on the
fire ; stir until the sugai^ is all dissolved, then di»-
continue stirring j let it coaii^ to the boil ; as soon
as you see it begin to boil, draw* it to one side»
so that it boils on one side of the pan; tidie off
Ae scum as quick as possible; yo^ ought n««;
to be more thian a minute and a half in taking off
the sciiiru^Jt must, by no means, be suffered
to boil ^H^i^ two minutes ; take' it off the ,
fire and pi^^the next morning you will find
it completely jellied; tie it up as usijaL
' 2i^ote.--By following this method, you will,
never err^' in over or under boiling, as is often
;the case in the usual way of *making jelly ; it wfll
be found to retain a much highef flavour of the
fruit, save much time, and, in making twplye
pounds weight, you will teve two pounds of jetty?|
it will k^ep twelve months widibut candyii^ on
the tdp, as is frequently the caw wh^. over
-.boiled. ^':,^' -■■,.■:■::-:.:/■:■:■' \:^^^^
rOUASLfi BLACK CUI|»ANT JKLtX^ v ^ ?^
IVike as mittr black eiMints as joa ^^ ^
proper; pick tMk| put them into a brass psi^
and as much wa^ as will prevent lhte« ™^/
setting to the bottom ; piit diin o* tiie fite> »nd»
before they come to the bdl, break liiein as well
as you can with the Wk of a wooden q^ooBj
%en take them off; rua tiiem through a hair
searce, and take the currantB that remain in ti^e
r^.
^.
s-.
#
''a
yy^f t-;
•
*>-
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■
■ i ^
- f
-
«
*
j^Kf''--
J
t
"">.-«g"»
c
■ v»
► -
FRESJEfRViNO.
* • »
/".
M
826
^!ftLtt • when done>ea8ure th^ juice, and
red jelly* ^ ,.;=;:;. : . ^ .::^;^ /),^,,. ,..:.^'; " ,: ..,.' ■,. ■ ,. :;:■:.:
4 TO MAKE WHITE GUREANT^EIXy. • '4^
' Get ihe finest and whitest currapts )^
Uet tne nuc ^. v, - . ^^^ them into a
«ipk them froitt the staiKS^, put v?* . ^
Ib all dissolvecl , le* |v ^'^^ draw it to one Md(5
as YOU s^e it begins *» ^^ ^'^^i^ *i Jv^^
- Lw nff the scum as quick as you can, you
'.genexaL
/ •
^>^
'*>
/
^RlBSERViNG.
m
» V AUbTHER WAY.
Take as jnany as you choose ; pick them t)ff
the stalks, Md, to every poHnd weight of currantsi^ •
clarify>a pound oi single refined rSugar : when *
ready, put the cuirrants in, and bdil them, as for
jam, till jellied; 4itraiil the juice through a hair
sieve, not pressing it or forcing ifc too much jpot ^
up the jelly, andj when cold, tie it up as, above. ^
'This, jelly, by boiling it in tiiis manner #i^^i6.
seeds, gives it a fine champaign ^olWr, betwixt *^
tiie red and white, and makes ^ fine ;^ety at
tabled: use "what remains in the leiEirce; for , tarts, .
Pick MX pints of whiter wwj on^ pint ^ wj^
currants from the ^iilksi piit ih^ .
brass pan; ;Settiiem on the fire; break, them
with tiie hand^ to make them give^oiit theijr jince ;
put no water in, let it remaifi pi the frre, jmtil ji
is as hot as fiiu ean bear y^ hand in it
■ offi W pass whai jui^ y ou can tiirough a ha» /
6earce ; sj^iieeze the remainder through & clean .
ckMh ; wash tiie cloth in clean cold waterj| iuad-
passtiiewhoteqftiiej^ "'
measure the jiiice, and to every pint (mutehkin)^
tlakeXl^undof «mgle refined sugar, broken in; ,.
^oall pieces ; wash tite pan, put 1^ Ihe sugary
loM poi^^tiie juice on hV stir imtil^^Mm^
alldi$solved ona modeiate fire ; lluift ^M^i&ue
'-.c
^ n
'.' -
*> 1
'\ *'•
- •♦
FRE8EKVINQ."
gtirrinit. bring it to thp boil, draw it to «»» Mde,
SXfit bol. on one «de of the pan; ft&e off
Se^ a. quickly «* P«^We, f Stl ""'
Sit by no m^ mu-t be offered ^.^^J^
tl two minutes ; take it off ««dP?t '^J^* "^
;i^g you will find it completely jellied ;jj«^
»»re or le» red cun^nt. to tiie^teOro y
TOry the cokmr t»,your fiincy, and wui n»««
variety at table. ^ ' r
i)«5a ihe cianberrie. firom the water ; rt»«i
Ae^ihroughadoth; andtooneprnMrnuto^),
«f juice, cbrify one pound Mid a bdf of hmp
. ijL 5 Ud it to the juice, andbod tdljellied.
ANOTHBliWAT-
• Clarify ih. sugar, a pound and j^0«^
TKmnd of berries 5 put in the e^-^f" ^J;"^'
Za till wholly duwolveds^then o»f^^^^^
«,d boil it tiU jeffied ; the remains wiU makej
\ifim tat common purpotes.
A t
TO MAKE BABBBBBY JELLY-
Observe the same rules.
; me'ii pound ««latalf of g««^ri*^'^
^ JfT^ tlU. in « |uarte.». put them on the fae
'^'' ^i'^ ifV
^^ (t-llj^K, l-F
I •'
PRESEBVINO.
m^ two quarts (two chopins) of water, let them
boil on a ilow fire about half an hour, or until it
is reduced to one quart (ch<^in ;) piM it through
a fine hair searee; break three quarters of a
pound of ungle refined sugar into small pieces,
add it to the juice, thte juice of two lemons, set
it on a slow fire, and boil aboi^t fifteen ininutes ;
you may boil the rind of the lemons in the applet
before straining", to give it the flaVte.-<» Put the
jeUy into any shape you choose ; when cold, tvan
out as calves' foot jelly, *
TO ]pOtTLE GOOSISBERRlilS. ^V
Pick the gooseberries in dry. weather, when
Ibll ^own, but quite hard ; the crystal, berry is
the hardei^iMKl best for keeping ; clip them^ at
»bolh euds with scissors, and bottle them m wide
moutKed bottles for Ae purpose ;co^thep,.
and seal them, by dipjping the bottle into melted
sealing ^(^ax; after it is luird,' which it will be by
th^ time you have done the whole, dip them agai^
to fill any of the open pores that generally ocelli^;
in the first dipping | keep itiein In.a cool pkwe. '
Gf^e^'ted currants in cfry weaflier, fully ripe ;
el^ t^«»n off with scissors, taki^ care not to
burst them ; bottle them in wide mduthed bottlea;
cork and seal them as the gboseberrtes, and keep
them in a cool place. " « . ^^'.... r. '»-
A
\ . ^
*rfix^^!^^'rrpi~''- - j^^r '^y ' '•.n«aispHKw«?;w
-^H- *"-»
89»
/
PRESERVING.
•*.•*
/ TO BOTTLE CRANBER«E8. -^ _
tkeii keeping hew » » _ ^ i„tci jam,
«ver; at any «<»' *«y ^.^^ bTdry weather;,
|,eing gathered :'''«" ^Xy«,ed currants,'
. -aake them int»]«n f « ««^*J7 "^^a of cran-
• ,T0 PjtMEBVE A MELON IN fttJMTEIlOv _ V
rr^w » ««e knre melon when npe. f"* » "»
, Take ajne ^^ ^ ^ ^„t the seeds
quarters, pare >t ««»">' "^^ -^ <.„id water as
ypado them; wkenvd«me, wu ^
J^r un»a tender, but ""t.'^'^'Vthinkwai
. ^em wmaiftiii »»»«? *5^ "^,. let it ston^
BB t a almo e t co ld, and pour it on weu» ^
" ^»mm '
PRESERVING.
" \
<
bottle
its. >
x> tKis
Bcient
rubtof
e year
tf jam,
jaUier;^
LTirants,
£ cran-
l it 18 a
creaiias.
ts./- ■ V
iiititin
le seeds
water as
towlyin
have as
ind drain
m neatly
ig hot on
benif >i^4\
»rup;let
r the taxvLf
etit8tan4
as before;
repeat the boiling of the sirup in about eight
days, boiling the sirup very sirong; let it be .
almost cold, and pour ii on them; bei sure to '
keep them covered with the sirun ; tie them up
with bladder aiid leather. If, at any time, J^ ^
should observe any kind' of preserves fenpent,
pour off the sirup, and boil it up ^ stronger, ai
the juice of the fruit will reduce it If there iFr
not as much as will cover them, add a little mor« .
clarified ^ugarfland it :jvill recover them.;/for want
of this precaution, preserves frequently spoil ; it
is therefore requisite you should frequently untie
them, and see\whatstate tiiey are in. '
TO pAEldRVE MELONS OREEN.
Take tliem before they are quite fipe* and al
that season of the year when jihey hav.^been
exposed a good deplx to the open air; l$y^m
in salt and water two days, then take the^ out,'
:and lay them in fresh wate^r a day and/nighty
then green thpm as followa:— ' '/^ ^ ; t
T^te a dean brass jpan, lay savoy IWed kti^^^
bottom ; pit in the melons. Cover them with- equal
quantities of vinegar and water, cover th^ witii
layoy blades; set^em on a slow fire, ^ir carroii^
j[>late, bring them to thejboil, and.let them inmmer
until they are quite green; take l^em'off, diaui °.
them ; with a penknife cut a round piece out of
one of the endi^ and, with ia dessett ^oon, scooft^^
out all the seeds and wft pulpj^^jtoify as much
:.::L;a-,.
^ ■■■ pBESEBVINOi
A ™«r as ^-cover them: po" it.boffing
/ lump »ng« ••,'~^. _„t to the parings of two ^
/ hot on the melon. . put «« ^ 6 ^
♦»'""' 'TTi™pK-r or five days, then
4em under the m™P "^ ^„ let it 8tai»d
po^Uoffthem. «.d^^J'^Xm'; repeatthi..
twice more, »"Yof time boil the Mrup rather \
■: XO MAM 0008EBEEOT CHEESE. . ^ t
^ . . ™«nv iam Kooseberiies as you thn*
Take «f jTJ^TJen done, take a rieve «t
^X'^ *rJf fo" cleaning wheat;. «k.
' "t ^^t JtooftheberHesatatime,andi.re«
a handful or two TO i« through that y«n
«.d rub all 4e J»««.«»Jp2^ .'Jh^ .u is done,
«"' add « P»* f i'^:^ ;it (mutchkin)
break apmt 01 sutg twenty minutes*
, W the pulp, and ^J^^ ^^^^r^t it in «ndl
^rir;'^: bott loofa «.d ea.. wen, ««!
aahesa variety in a de«ert.
< : V
• . ' '
/
p
, J
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f
1
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A JK?i, ., -,.-
M
*
mm
h\ /l^^i '*''*" '■'7^^'^
f.
keep
then
;Btai)d
at this
etwixt
rather
iather.
1 think
ieve or
it ;„ take
adpress
hat you
li^done,
utchkin)
11, add it
minutes^
in small
can meet
p ; when
m a small
well, and
,i.
c
, .^^
1
'\:.
CHAPTER XIX.
ON PICKLmO, kih
— f O MAKE VINCOAR. i " ^ *^
To every gallon of water take a pound and a
half of coarse raw sugar : mix them well together ; '
set on the fire and boil it ; skim it well as it riset ;
put it into a clean tub ; and when it is about
blood warm, toast a piece of bread well on both
sides; dip it in good thick yeast (barm;) throw
It in, and let it work for twenty-four hours | hare a
casl^ clean and sweet, placed near the kitchen fire,
in such a siCilktion as not tgube moved or diaken$
fill the cask ; lay a piece of cloth on the biuu^
hole, and a |Hece of slate on that to keep out the^
dpst : make it in August, and it will be fit for
using in June following ; draw it off into botiles»
and filter the groun£. For pickles use^s
vinegar in preference to any, or, for therl£Ue
?, you will find it a very good vinegar.
f:
'.'^'^^ ■ .
''m.
9^
' ™^Jm''
186
PICKLING. &C-
«-,y..
¥
riBhteen gallon caw V" .. f coane »«g«r
Zu. yo« brewing «.pp^'^"u.enU H i^
Aim off the scum a. it n.^ ^ .^ ^, ^Ut
«" of the tub., »d Irt U .ton^^^^ ^^^
^e» over with yewt^ .„/iet it remwn a night
^ver it with a ^^f ' •J^^i clean off, and
•«* a day 5 Aen ^« f ^^, tUe. or a sheet
Blace the cask on a**^"' '^" ^.^rm situation,
Sle«lonthebunghole,ma^^^ ^
^ete it will Kf ';^i„^J±e to the gardene,
best way » U> g>'*;* ™ "S' "^ti"'' ^^"^
.nd he wiU P»«* >*,«'/ P^ive, the caskmurt
, itwaiiiotbedi.turbed.^-j^^m^e
be ,eU iron-bound and pam^ . ^^^ ^^
I^elp to fine It. v V
TO piCKiB CUCUMBtBS-^ ,
in the cucumbens and let wem ^
i,— ^ ■
^
^'i PICKLING, lie. ,^ >^ 8W
two days ; set them at tlie tide of tlie fire, tM
thflV will take two days more^ibre they loae
their colour; when you t
quite yellow, take a clean
blade or two at the bottom,
the best,— then put in the cucuS
with half vinegar, hajf water, and a handful of
salt ; lay four or f^ye savoy blades over themj
are turned
lay in a
ly bkdes are
>n I cover them
lay on a plate and a weight, on it, to keep them
under ; set them on a brisk fire ; when they boil,
draw the pan to one side ; by this time they will
begin to green ; take off the plate, and, if they
are not all green, let them remain at the same
heat, and, in a quarter of an hour, they will be
quite green ; lay them on the back of ,a s^^^
drain; dry them with a cloth, and put tfi^Tm
a clean dry jar ; throw over them ahan<Bul of
whole white pepper ; boil some ginger^^ and cut
It in slices; you may pit in a little Cayennr
pepper, to giveit aheat, or, if youhaTec^sicums,
put th^A in? clean^^e pan well, and boil at
mx^ good vinegar as you think wiU cover theni;
pour it on boiling liot ; cover them with a cloth
three or four doubles over the jar, and lay a pbte
or board on it ; let them stand till cold, and put
them in bottles or pickle jars; if you have not
enough of vinegar, boil alitUe more ; when coW,
fill up the bottles, cork and seal them, or tie them
up with bladders and leather. , -;
I
Z^''
"«rs»
i*i* 'i I'tt " -Slrf^ * J* , . "^ - r -«;,
m^^^',^^^
«
f-
^ ^ ^ PICKLING, &c ■ '-. .
: 2^0^.— It is better tpKe^pIhe pldcleliii small
bottles than in large jars, as, every time Jrou open
them, it reduces.^e strength of the yinegar, by
letting in tte A.
w^ ^
TO PICkLE FRENCH BEANS.
.••A.
Do them the same way as the cucumbers, but
obsSnre to get them quite young., :I «
TO PICKLE WALNUTS BLACKjl^
You must take full grown walnuts, before they
have formed the shell ; then lay them i^ saltand
water i let them lie two or thret? ^ays ; ti^e them
out, and lay them On a dry cloth^ on a board or,
table, with wiother cloth over them ; let them lie
all night) aiid they will be quite black in the
nioming; put them in the jar ;-throw in J)lack
and Jamaica whole pepjjer, a fwcloves, and a
stick of horserradish cut in pieces ; pour boiUlig
vinegailbver them, till they are cohered; ;P%a
plate on them to keep them down, and w>ver
them dose up when cold, tie them up |^
bladder And leather. They wU be fit for uSl m
aibrtnightv * " J
Td<PICKLE WALNUTS GREEN. >
. 8 Take the ilrgest and freest from spots yOu ^
get; pare ih^ as thin as you can : have by you
^tttb of cold water, and throw them in as you do
x.
H-m
■T^ fi;¥"^i^£. ■)
^^■\ «! "^ "Vf '-ris«K»ef » j,^'^""'*7'*' V***3i
r
f }
them ; throw into t\|e ^ter two handfuls of salt ;
when they are all done, put them into a la%e
jat, with salt and water ; put some sa^oy blades
on them, to keep them down; take them out of.
the water, ^wipe them with a cloth, and put tliem
in another jar, or the same, by pouring out ihe
water, and drying it well ; lay vine leaves between
every layer, and some on tjie top of them; mix
in some whole white pepper, and a few blades of
mace; potur boiling vinegar over thein ; cover u^
and let them stand all nighti; if you think the
nuts are not soft enough, pour off the vmegar,
l^oil it, and pour it ^boiling hot on themWain ;
when cold, tie them up wiUi bladder and leather;
they will be fit for use in a fortnight / /
TO FICKLE SAMFHIB£. / x '
Take the samphire when quite green, and not
too bid ; lay it in salt and w^ter, let it l^e t^Httty^
'four hours ; take k out, put it in a bi^ f|!^^
green it as you do the encumbers, but io not let
it bml too much, else it will t^ too j0ft;^utit
in liie jar, with some wbole wh|lp P^^' 0^
gingeriboiilliie vinegar, and ]pcai|i^fn^ i^^Q^^
* up, and, when cold, lie it over with b^d4<B^#d
leather : it ¥^ be fit for use inSit |^^ day|.
Samphire 1^ keep in salt mi^^v^^
considerable time, and may l>^sdit ai)^^
in a barrel <if salt and wjb^ U ,fp&
proper season : you may g^n i^d pick^
t*'
o
¥
rt
Wt-^,*'
" ■ "*-"";,
^■Y.-^
,-■" ■"
*- ...
• ;:i
<l
•t
'■.*j
\ •■
840 * PICJKLINO, &c
yoa want it. It h often »»ed for garaiAfay
otbOT pi«il6«, but is a very good pickle of itoelf.
TO PICKLE ASPARAGtfi^
Take the largest asparagus you cangeVcut
off the white ends, ^d wash the green ends m
fpring water ; put Oiem in ano|her vessel of clean
water, and let ihem Ue two or three hours in it ;
have a large bra^ pan full of spring waiter, witii
a large handful of salt 5 set it on the fire, and,
when it boils, i)ut in the grass quite loos^^d
not too many at a time, for fear you break^the
heads 5 just scald them, and no'more ; take them
out with a broad skimmer, and lay them on a
doth to cool. Make up the pickle thus: to a
Mllon of vinegaJf, put one quart of spring water,
and a handful of salt; let them boU, and put th^
IMpaiagus in the j# ^ a gallon of pickle ; add
two nutmegs, a UtUe mace, some whole pepper,
and vom the pidde hot over them ; cover them
with alinen cloth, three or four times doubled;
let them stand a week; boil the pickle, and let
Ihem stand another week;c*oil the pickle again,
and p<Hir it hot over them: when they are. colj^
oorer them up dose with bladder and leather^
. V>»^'
TO PICKLE ONIONS WHlA
, ,ricK out as manyimall white onions as y6ii
intend to pidde; throw a few at a. lame into a
pan tf boiling waters Math em remain till the
, ' •
t
t,i^
(?
'^.Tf*^'^^^
M,rj««^*-^5^
(
PlC^IilNO, ite.
-W ■
a4i
Aatk wiU come off; thil'yoii will know by trying^
one of them ; take off two c«ats, and the thin coat
that you will find sticking t<r{^m ; throw them
into cold salt and water, shift tk^m out of that
into another water ; let tkem lie foi^ few hours;
you may shiftlh^m again; always have a little
salt in the water ; put on'a pan of ipulk and water;
when it boils^" throw in the onioniE^ let them boil
for a minute ; strain and dry thenii with a cloth,
put them into the bottles, with a lew blades of
mace, and a little white pep|>er; fill up the
bottles '#ith cold double distilled yinegar. Cork
and seal them, • . ^: *
.:-■ I yi--''\ '■'''■' ' ■ ■■* '^i ■■ V\-^-, •■■ ■; ■; .'•■■■■;
TO PICKLE CAUIilFLDWEH WHITE.
Do l^em in the same manner as the onions,
after laying them in salt and water all night ^
TO MAKE MIXED PICKI>E8| *
Prepare the bmons and qftuliflower iu^^a do*
for the whitcg^ickle, but you mpst lay the caidi^^
flower an^^nions in a very strong piekle of sahy
and water, the white cabbage t^e same ; you
may cut dow^ canots, turnips cut out in any
figure you choose, i|nd a xew Indian cresses, if
you have tl^em; let all these lie iiTsalt and.w&ter
for twen^-fiiur hours; th^ prepare thi pickle.
You rnoit take as much vinegar as jrou l^nk will'
<M>ver the pickles; for one gallon <rf vixiefl;ar.
./¥'*aafv5i'
>* '
fe'' . ^aiSi^ ^
•.d^i.
P4, PICKLING, &P. ^ . .
you must aUow a quarter of a pound of Whole
ringer, imhed through two or *>*« ^**^,T^
dean water. tittit''«'««>? *»*'*rfvr!ierr*
cut it into tWn slices, put it on with %« vui«f»'»
With two ounces of white pepper, a q'Wrter of an
ZUof CaySnne pepper. "^If:?^ hirgej.t.ck^
horse-radish scraped down; bod^dl Aej*. *«. % -
few minutes with the vinegar; then pW «*«
«^flower. onions, and all other P»cUes you ^
to Brenare ; let it just come to the hod, mi no
io^CeacleJjarready,tak.ti.emoff.«jd
pit them all into the jar, ««* ~«! .f'*'™!
Z. You must observe, that the white.cia.bage
^ be done by themselves, and_^put intoAe
Se afterwards; this yo« """» <1« .'>y«J5
Lm Y6tt must put in some turmeric wi4 the
SnSar rwhen it^boils, throw in d.e cabbw»,
STquickiy as possible td^e i* »« the W^
fai of being too soft; add flus-to th^«hfl«wer
' fuid^wheri^'*^*' ;.r- ; .v :""■■* : y"-^J'-^'. •■•:\'.
" t ' -TO WCitE MPPEB TODS oi CAPSIWM. |
'-Lay them in a strong pickle of «•>' ""^^^
for tweiity-foAr hours, then dry them with* f oj;
KutlAem in the botUes; you mmt sht Aem
Sm. cirk and ««1 them dose up. Thmvmegar
eats well with coldmeat. ' '
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PICKLING. &e.
'.<*
«» ♦
■ J-:
. ' ' TO PICKLE RED CABBAGE.
< Cut dowti the cabbage as small as 8trawil»
str^w over them some salt, p^l^ss them down in a
cani and lay a weight over l^emV let them lie
two dft^s; dien take out a little at a time, and
wring them through a Qloth till they are quite dry;
shake- them into ia clean, jar, pour as nfuch cold
vinegar ^ef them as will covef them ; throw in
a litSe whole whi^pepper, land ^ little Cayenne
pepper ; cover them close up ; in a few days they
wOlbe fit foruSe,' ' . ; , •
' '^ *i ^ T^ PICKLE BEETROOT. ; v
Waa^the beet very carefully, for feiqt of
breaking the fibres; put it into a fish,paii, sdL
as. to lie iengthwife, witl^t brealdng ; ^yer it^«
wi4i water, siet it on the%^, let it boil for ha]£
an hour ; lift but 1;he beet,^ and lay them upon H^
table to cbpl; when cold, tsJLe oiRul theski^^ul -
them doiim iifto slices, throw over/ them 4^^%
whole pepper, a Utile ginger, and twb or. uirea ,
cloves; coyer them wi&coklvm^gar^^^^
hetj^enify used for »^UWi at supi^r. • I^^
'■■:.'.; . . ■" , »;'. ■■ ;' .■ •' ■" /■.-„;.■'■■■;;■ -
V TO PSGKLE ABTICriOKE BOTTOMS. "
fioil the jtrddibkes till you can pull the leaves ;
offthem, then take off the chokes, andcuttheqi '^^
frpm the stalk ; take gpreat care you do not let ui^
kidfe touc^ the top, throw th«)m into salt a&4
[ >-'
4KA^S>.:^«Mf f^T- '
*ik<!
PICKLIKa
If putmem ip
l^fSe Yinegar ;
.fS^
I. t
■'S
'fi^f^egwr apd water, if
Pi., qtlWiity ; W eyery q«wt «>f this liquor^
iJf^Xottiid of eom^ WW sugar; |hti^^
Itjrorit ofthe I^Wr»te»» and put iiito> thei
uauoi^aid the best ;put)in«0 glasses, /tiU tUeJr
wSiit full; boU tie pieWfe ^^h ^he wprst oj
lii^lerfies, and plrim it y^ry weU ; bod it lg .
^r»w*i rf^a fine colour, tlet H stand tdl co^ ,
liraW it%rottg1i a dqwi clott, and squeeze tUte^
jid^AiMthe hemes; let it 1^^^
iiwr F>loar on^the btobemes, taU the #aawi^^
^lulll You toay:bi)a a bunch of fepnel in the^
picCT^en cold, put a bit <^ the ^p ^^^^
%»; 4J0Ter it with bladder and lather. Obsc
to ovety kalf pound^mgn, pnt a quwtor
^ into IJI^^ yo"^
T^ it well down. ^^^^^^A ^ V W
^# ' T *0 PICKIiE MU8HB0OM8.
^i^ the 11^ oheBy cut off the rojtSj
Awn, i^th r^ of too, through iw0 or
Aree waters; aet im Uie % ^«*^^?^^2^
^mter, and a smidl han dfyr "
wp^fi-^i^^r
PICKLING, &c.
94$
tbe muslirdonis, let them boil three or four
liitutes, throw th^ into {| colander to drain,
pi^them on a linen cloth quickly, and cover
them with anQt^er; put them into small wide
mouthed bottles, with some white pepper, and a
bltuSe or two of mace ; fill up the bottles with^
/double distilled vinegar, pour mutton &t over,
and tie them up with bladder and leather. ^^ -
TO MAKE MUSHROOM KETCMUIV
Take an earthen jar ; betwixt every row of
mushrooms throw a Uttle salt; press them down
with a plate, and a weiglft over it, for twenty*
fpur hours ; then squeeze them through a clean
do^; when you hav%extra^ted aU the juice,
take a little of it into a bashi, and whisk it up
mth the white of an egg ; put that into a pan»:
and stiir^ caircfully together; watdli it till il^
comes to the b^ and mthiL skimmer take aU
diesc^ off; thj^^ black
peppe^ fe|r l^vesj J^ of
juice, tiJceil^iiudUBCf of
horse radish! let it hmi lor fUi ^b^ 8fl^^i#
irast Jfe i^>0Q a sU»w £re, or i| iraH ro^
quantity too much; put it into^a: j^ ti^; ifeol4«): r
Aen gently pour it off into a clean ji%iaad hfitSki
it ofL Put ^^^H^® cloves into #vi^bot|^!*'
you cor^l^Bi^ cerl^ and seal ili dot^*^
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PICKLIJIG, 8ms.
TO MAVQO cucumber's* ^
. Take middle/sized cucumbers, rather the
thickiah kind th^ the long ; lay them in salt and
water two or iiree days in a cool place ; then set/
tk^m by thi/side of the fire, suflSciently near >(r
make tlie>ater blood-warm, frequently tur^g
/ the jar ;^th the^ld side towards the fire, aiid m
about>o days they wUl lose ^eir col^, and
turn/yellow j lay the yellowest aside j6 be done
ylubw; ttke the other, and green>em thus:
ie « clean brass pan, lay in a bWde or two of
^voya 4n the bottom, cover theto with equaftf^
miaiitaties of vinegar and water/ then lay wvoy
blades on the top^ cover themirst, sprinkhng a;
handful of salt over them ; scit thenupn the fire,
and, when they begin to boil, draw themto one
side, letting them just simtoer, turning the pan
sometimes, that they m^ be heated alike. If
they rise above the vinej^, lay a plate on them,
and a weight on it to k^p it down ; in a quarter.
<if an hour look at iheM; when they are becomel^
ffreen, tAe them off/lay them on the back ofa-
Lve to drain; W look fot the flat«de,aiu^
eat a neat long piece out wiA a penknife, tilF
you have doneM whole, keeping each piece to
to own cucumbe/; take out the seeds, fiU them
wiA whole gini^ p4p«^ ?^^^ "^
niuaterd seeds, jchalote, if y^ like it; tie e^
n witha khrcad; boil as much vinegar a«
u
r.
mi^^i-C^Lt^^l^lfii r*
■JsiBrTW (»SKg3*r>*i tst-pjjii
!>ICKLINO, &C.
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M'
roU think will cover them, with a handful of 8alt»<
and some spices, and a teaspoonful df Cayenne
pepper ; in the iqean time, cut the same pieces
out of the yello¥^ ones, take out the seeds, and
fill them the same as thd others ; tie on the pieces,
lay the green ones in a pickling jar, and pour
the vinegar on them till they are covered ; lay
something on them to keep Uiem down ; doubly
a doth three or four times, and lay it on thenar, tdi
k^p in the steam; do the same by the yellow
ojMiS in another jar. Observe, for the yellow
^es, you must in two days pour off the vinegar;;
bring it to the boil, and pour it on again ; repeat
this again in two days ; when cold, tie them both
up with bladders ajid leather.
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CHAPTER XX.
%*'
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MAI^ WINES, Iw.
^take four gallons of currantB, picked fromth^
stalks jJ^nme them iM and, to^f very fe#on of
- tie pilp, put two qnarte (two cfeopUw) of oi{|^
i a tub iwenty-fonr hours tomfnmt; Jet it run
throu^a liair sieve, not piglny means to
hagUi it,but letting it run gently off. To every
jnion of the juice, add two pounds and a half ot
lump sugar ; stir it well, and put it mj» tlie cask,
adding to every m gsOlons a quart (a chopm) pt
Ae best rectified spirits ; let it stand six weeks,
■ m, if dear, bottle it off. Ob^rve to i^ke as
much by A» direction as iwU fill the cask you
mean to titokeuw ©^ widch uiiist be very sweet
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MADE WINES.
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... .-^ ANOTHER WAY.^:_- ' § : .
Take four gallons of currantSnot too ripe^
and strip them off the stalks into a large earthen
vessel, 1^ a cover t# it ; then take two gallons
and a half (five pints) of water, and five pounds
ind a half of lump iragar; boil the sugar and
water iDff ether, and skim it well; pour it boiling
hot on Kb currants ; put on the cover, and let it
stand for^reight hours ; afterwards let it run
through aflt|inel bag into the vessel, and stand
a month ; bottle ll^ putting a lump of sugar into
each bottle, * »
...^' -
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K
(ANOTHER WAY. '
Take the currants when fiilly ripe ; strip them
off the stalks ; break them well in the tub, and to
every quart (chopin) of pulp, put a quart (chopin)
of water ; mix them well together, and let them
stand all nighi;1sti^ it through a hair sievei
and to every gallbii (two pints) of liquor, add two 4
pounds and a half of sugar ; when the sugar it^
dissolved, put it into the cask, adding a little
isinglass, dissolved, and to every six gallons
(twelve pints) put a quart (a chopin) of good
spirits; bung up the cask, and, when fine, draw
it off^ and wash the cask with a little of the wine ;
,rwr tKe grounds through a flannel bag, and put
^e whole into the cask again. To every gallon
■ '.■4-:
Sk.
P
•so
•#
MA&E WINES.
(two pfet.)imt talf a pound more lump sugar j
{TitLid amonth, and bottle it off: y
■:...''•'■" ■ , s .
• OOOSEBiERHY WINE. '
; To every p6und weight of go««ebeme.«a^^
JLi (chK oi clear water, ^'-f *« ''f.'^
i^ and let them Ue twenty-four hour, in the
i^tirring them f^equenUy; pre» ou the
r^r Sd ^d a pound and a quarter of W
hquor, juid ada p«^ the .ugar i. di«-
Xl,putittto''agooA dean «ua. «»d.^w
Z frmentition ha. c^ "'"^d.« "^^J
ILid a month, rack it off ""» ««»'»r ^ 3
St .tand «x week.4onger , Aen botde »t. and
put a lump of sugar into ei»ch bottle.^,
raABL ooosBBeiiBTr W?SE.
' Tdte a. many as you. think prV' '^^•,1^
^arlwoseberrie^ bruUe them well, and fet them
P^^Jo+Tin acleantub; the next morning,
2l:f£^^mtrskin; and let the juice
: K totlr «.ven or eight hours 5 pour off .
Sf de^ from the sediment, and measure rt as
^ituTiSo the cask, adding to every ttoe
J^^ «rf*te jni««.«IK^f
Cp sugar, broken into smaU P«««' ."^^ J
- 5^i^^ dissolved ; dose t-P. «^^ Jf,
' nonihs, botde it off, putting «^to eadi^bottle .
gmalllump of gt igag* — ^ — • — '- r^
'Xk
fxfj-'^A.-i
MADE WINES.
RASPBERRY CORDIAL.
Take four bottles of the best white wine
vinegar j pour it on four pints of fresh gathered
maps in a stone jar; the next day strain the
licjuor over a like quantity of fresh raspberries,
and let them stand till neitt day; strain the fruit
and vinegar through a hair searce, pressing all
the juice through, then pass it through a jdly
bag; measure it, and, to every mutchkin of juice
take a pound of lump sugar ; set the jar into a
large pot of boiling water ; let it remain till the
juice comes to the boil, which will take about
two hours; if any scum rises, take ||. .^| wlwa
cold, bottle, and cork it up.
'*■
ELDERBERRY WINE.
Take twenty-four poun<}8 weight of Malaga
raisins; hash the^/a ^^!^;>^ fi^e gallons
(English) of water; boil it^#pi hour, and let
it stand till milk warm ; steep'tkie" raisins in it
for ten days, stirring them twice a-day ; pass the
liquor through a hah* searce ; have in readiness
five pints (five mutchkins) of the juice of elder-
berries, extracted as you do the black currants
for jelly ; mix it cold with the liquor ; stii> it well
together, and put it into a cask : let it stand in m
warm place, and, when it has done working, stap
it close. Bbttle it in^bruar;^
J
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MADE WINES..
»';(!.*
JBdNTlONAC WIKB. •
Take six ««»on. of water, twelve pomid. of
floW^f elder, when thiy are fidbng. and will
SToff the qiantity of half a peck ; put them
S lu* spoonfnU of yea.t (bam,) and, ^»A
4^™ Xrwwdi, put it iHt<i a dean caA; when
months, and hotde it oft /
• jiNGMSH CHAMPAIGN, y
Take three g^ons of water, and nine pounds
^ ^ ^- whidk the water and eggs weU
to«Ser^uli^r;ugar; bottithrif anhour,.
^on of currants, picked from the ste)^ bu*
Sbruised, and, when cold, i^^^'^f^
days, with half a pint (half a ^^^^^Ah^
XtL;) afterwards nm it t»«»»J» W ^
and put it into S dean oA J»* r!^*^
T/^ mutchkin) of isingM fii«>«g«;,^»i*<.
^U done working, stop tt cloj|?.for*
«r two months, and ihen^bottkit, put
S sugar into each bottle. This is ati
Tme, and has a benutiful cdlour.
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HAi>£ vrim
.iftSi
* •
- ' BAMSON WIN£. .
Take to each gallon of water^t^o fiquiids
a half of sugar; boil and skim it weU fpr^ah
hour Dr more; then, to every |^on of Itigtuny
ptit in five pounds of damsons, stoned ; boil ^ent ^
till t&ey are of a! good red colour ; strain 4iee
liquor dirough a isearce, and ferment k in M
open vessel for four days ; after> 4rhich, pout; h
,<^from the sediment; clean the l^ssel, and put^
(jjgMj^e liquor again, to finish the fermentalaoh ;
put it into a clean cask, and close it well up f^r
" six oir eight months, and, if it b^ fine,, bottle it
off; it mjety be Jcept a yelu* or two in ^^ bottles, as
itVilU improve in keepingj^' «.«»•.
-p
ASPBERRY OR STRAWBERRY WINE.
' Bruise the fruit well; squeeze. it tl^rough a
clean linen cloth ; boit as much water as. ihere is
juice, and, when cold, pour it on the dry strained '
firtdt J let it stand four or fiVe hours ; squeeze it
again through. the same cloth; mix it with tl^
juice I to ^very gallon of thter liquor udd a pound
and a half of lump sugar, broke in small pieces ;
jet it stand close covered fpr Xweel^; put it int6
a dean ca^, and let it stand, lvell bunged up^
for a mpnth or, six weeks, oi^^til} you find* it is
; ^lien bottle it off. . ^
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i^ADfi WIKES,
w (JUINCE WINE.
take twenty large quinces, (gathereddry, tod
fidtripe,) and dean. them with a,coa«e cloOi;
Telem a. near the core as y<« can. with a,
Se bread grater f boU one gaUon of water, «.d.
put the grti&dq^ces into it; after whid^
rLn dowlv for a «»rter of an hour, and^rtram
Jb of lump sugar, stu^g rt *f *%X J"
fllved: cover it up dose, and let it stand
Si^lurs, afterwhichbotde itoff, tekmg
^^tS^on«! of the sediment goes into the
'bottle.^ ^.■ :; ."■ /.-^ ■.■:■■*;■ ■■■'•_ r' ;; ;'-■ :^
.; OitllOEB WINE.
Take ten gdlons of water; beatupthe^whitM
«f few eL ^t them into t^e water, and whisk
^rwT^gtit; put in twen^ poimd. of
raw sujptf,^itou the fire, and, when it bods,
XiT»Ui throw in one pound of white
ir^fbUsed, and hdf«. ounce of^^^^
Rmioa half an hou.; ^"^f "^^'jj*^
cold, put it in an open vessel, and tak« twelve
kZns and twelve bitter oranges; pare diem,
S ^eeze in the juiee„abo P«tf ** "«J '
J^ttoita cupful Osgood yeast, ««l let it ^rork
for twenty-fotrf hours; afterwards dray it o^
^dT»t it into the cask, which jnust beJutts let
it stwid tiU fiiie, and bottle jt oK r -
' 6
> 'it.
Sfr'
MADE WINE&
, ^ote.— You may boil the rinds with the gingev
and spices. * •' .^ , ^
ANOTHER WAY,
^*
To sixteen ounces of pounded gingar add three
gallons o^ boiling water, and, aftci' stirring it
Mlpll, let it stand for two days, then strain it, and
pnt it into frsnudl cask, with ten pounds of lump
|ugar, ten iBottles of spirits, the juice of three
dozen and a half of lemoi^s, one dozen of bitter
oranges, and half an our^ of isinglass ,v mix
them all weU in the cask, and fill it up with cold
boiled water, ft should stand for six weeks,
jhe above quantity is for a twenty pint l»sk
(ten gallons, English measure.) If pi|^erly/
fnanaged, this is an excellent wine^
^ .«■
COWSLIP WINE.
:. » »
To teif gallons of water ad4 si|citi^iri^ pounds of
lump sugar 5 beat up the whites if iSxegglj sdr
it well together; set it on the fir^, stirring itiill
the sugar is mfelted; when it begins to b^il,
draw it to^ one side, and skim it as it rises, ohce
or twice|><mdng a little water mto the side where
it boils; ijiis nHU make the soum rise; wWit
is (Clarified, let it bc|l an hour longer ;.sei; it to
/!opl ; when it is about milk warm, toast a piece
of bread, and spread both sijies of it with yeast;
l^t it stand two nights to wiirk* tfter the toast is
in iti in l^e mean time, put int0 i^i^put a pec^
^/
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MAI^ WINES.
\
S^TaSd one pint (mutcUdn) of wMte wine to
SSy Son; let il rtand three /^^-^Xn
A^pS^t ikto a good cle«. ««k. »n«l..when
*"!^i:*i*Put"t iie coekbe^re yo- fill J«
Jrt prevent shaking it; if ^u hive not a
ir thirwill boa th^ water ail at once.j^U
-^r^Tide it. and abo divide the wgar and egg..
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CHAPTER XXL
BREWING AND BAKUfG.
WATEft'BEST FOR BREWING.
Water from a river or pond is best, bfeing
goft ; hard water is not proper for brewing ; rain
water is to be cbosen next to river water, though
all water which will nuse a lather with soap may *
bf mfely used in brewing*
TO CHOOSE GOOD malt: >■':
Malt is chosen by its sweet smell, jnello#
tart«, plump body, aM thin skin. There lore two
sorts in use, the pale, and the higb or brown
j^M^', the former of which is mostly used in
private femilies. In grinding, see that the xnill
be free from dust, which it is very apt to eollpot
when not constantly in use, and take eard tiiat k
10 it so «i te ar|i||ili the grain without grindkig it
iet to powdi^ ^ to you W b<^|ter have fc^
graim slf 4poi#i ungroiad 4a» h*f* tS«
llM^ gybuna Ui^m^y i»W^ ^wW m^M
!■■'
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BREWtNO AND BAKING.
^Jewer, inA prevent the strengdi from
[tmcted ; you can easily alter the mill to^^
Id, by a screw for that purpose.
;."--■■ , ■. ' ♦"
.;^ ^ ^ TO CHOOSE OOOD HOlfS.*
H^f^^ dioseii by their bright greenly
jeoloor, sweet smell, and clamminess when rubbed
between ihe hands* ^^ .^^^ l .
OP THE. BREWING VESSELS.
For B copper holding twenty gallons, ihe mash
tubs^^ght at least to contain four bushels (four >
j^lots) of malt, the copper to be of a siie to have
loom fwltirring ; the coolers and working tubs
may bf viather fitted to the convenience of the
mUBf i^ian to any particular size ; for, if one
v^l is not sufficient, you may take uiother.
OP CLEANfKO AND SWpTENINO CASKS.
<If a cask, after the beerll^lhiwn out, be well
stopped to keep out the l^, |nd the grounds
• be suffered to temain in it M you want to use
it again, yoii will mily need to scald it well,
taiong care the hoops are well driven on before
you fill it; but, should *e air got into an empty
«ask, It wj^ oontraet an'lll stneU, 'tiotwiihiiii.Q^Q^
the soalding: ; in whi(& evfh ^ haac^ of bcpised
p^m^j bttled m'the wii^ you icidd with, will
ji^^i^ libottgh We tipi^wiiy isto take oat
thelMd of tkeoask, thit it may be ahm|.%
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BREWING AND BAKING;
a cooper, and burnt a little, and afterwardi well
scalded. If this cannot conveniently be done, get
some limestone, put about three pounds into a
barrel (and in tilie same proportion for larger oip^
smaller vessels ;) put to it about six gallons oif
cold water, bung it up, shake it about for some
time, afterwards scald it well i^^ tWo or thr^e
waters ; you wilT by this means remove the lU
smell If your casks are new, dig a hole in the
earth, and lay them in, to about half their depth,
with the bung holes downwards, for a wedL ; after
which, scald them well, and they ^Sidll be fit for
dF MASmNC* TliB UgUOBii ;- :
" Of two^ bpskek of malt (two firlot8,il''and one
pound an4 a half of hops, you may make eighteen
gallons of good ale, and eighteen gallons of good
table beer. You may likewise make iiine gallons
of small beer for present use 1 for which a ooppaK
containing twenty-four gallons would be most
^convenient,; "■^:^'.-' ■' //^ .. ": '''"'■■ '■•■■■•■-; ■^y .'
¥ou may heat the first copper of liqunlr £nr
maahing, and strew over it two handfuk of bran
or malt ; by which you will see when it begins
tb boil, at it will break and curdle ; liiter whu^
it will be proper to be let off into the mash ^
where it may remain till the steam is spent before
yim put m the malt, iff you may put in<»e gi^km
of eold wKtar, wldA wiU biiin | iponer %»
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BBEWINO AND BAKING.
V
proper state for mashing, which you may begin
to do immediately, stirring it all the while you
are putting the malt in ; of which keep out about
half a bushel (half a firlot) dry, to strew overjjhe
rest, when you have done stirring,— which will be
as soon as you have well mixed it with the liquor,
—and prevent it from clotting. After the dry
malt is spread over, cover the mash tub with the
malt sacks or cloths, that you may lose none of
the spirit, and let it stand fully an hour. In the
mean time, get another copper of liquor hot, and
in an hour and a haJf begin to let off the first
wort into the under back ; then receive a pail of
the first running, and throw it again upon the
malt ; ybu will find fliat the malt has sucked up
one-fourth of the first copper of liquor ; it will
therefore be necessary, to make up the quantity
of wort for the strong ale, to add as much of the
seccmd copper, throwing it by bowlfuls over the
malt, and giving it time to soak through, keeping
it ail the tame running by an easy stream, till you
perceive you have about twenty-two gallons ;
irhich, in boiling and working, will be reduced
/to eighteen gallons. If, while you are letting it
off, you throw into the under back'about half a
pound of hops, it will preserve it from what is
called foxing, growing sour, or becoming ropy.
The first wort being all run off^ you itoust fasten
the ti^) ofvthe mash tub, and take the second
"^inaihing, stirring up the malt as you did ^t the
tx
BREWING AND BAKING.
961
a
first; then cover it close for an hdur and« half;
put likewise the same quantity of hops In the
under baok as yoi^ did for the first liquor. But
if you intend to make nine gallons of small beeri
which can be done, though straining the point
rather too far, one hour will be sufficient for the
second mash to remain on the malt ; biit the third
will require an hour and 2 half; and, as it nuMk
off, you must riBpeat it the seconcTtime, and it
will be good small beer: meanwhile fill the
copper with the first wort, and boil it very briskly,
with another half pound of hops, taking. g|^t
care to avoid the extremes of under or 'S^
boiling, as either of them will materially ii^re
the ale ; for, if not boiled enough, the liquor will
taste raw, sweet, and si6kly, and cannot retain
the virtue of the malt, nor be wholesome drink;
on the other hand, if it is suffered to boil too l^pig,
it will thicken, and be prevented from ever be^g
fine in the cask, or agreeable to the pakte. The
breaking or curdling of the wort should be yAlr
guide ; for, if you boil the wort an hour ( which
is the usual time,) and should take it out of t^e
copper before it be broke or curdled,
>^i8managed; but wheii it has^iled^
tak^ some in a hand boij^l at several tim
when you find it is broke into smali'partk^
is neariy enough ; a itew minutes will
"large flakes : this, then, is the time to _^
off, and put it into the cooling tubs, as lahallqjjtt
'^ff
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I^RBWINO AND BAKING;
as i^rfbtei ilncf ii tlie liqmwr cook, it may be
put into the working tub, thai the coolers may
hi at Uberty for the atiier wort that may l^
ready to strain off. As soon as the first wort \n
ttrained off, put in the second, with the wme
quantity of hops as before, and one pound of
treacle ; the hops must never be boUed twice, and
you must take care ^ thU, lu weU as the firty
when it breaks, to^^'^ ""^ ^'^^^^^ ' ^^V*^^"*
wort will be t^o.mm break, you must Aere-
fore boil it an\ou^ Ip, when strained off, put
it to cool in a shallow body, as soon as possible,
that it may not fox (sour,) which if is very apt
to do, if put in too large a body together ; but if
you have not convenience for tfris, tike a hand
bowl, and keep stirring it up till iUie cool enough
to put in the yeast In put^ your wort
toffethar, take care not to disturb the sediment
at Uie bottom of the tubs, but let it b6 taken^off
as deat as poirible, as the want of this precaution
will cause an under fermentation, which must be
avoided; wken it is lukewarm, proceed to fejr^t
it in/the following manner:— ; .
Procure a pint>iutchkin) of yeast, mix it
^wlA W quart (chojmi) of the worts with your hand
in a bowl, then set the %iwl to swim on the wort,
aade^r it up; mashorttime itwiU work over,
ittdaat\the whole to fpymentadou. When the
yeaat hM taken its proper effect, mix it ^well
f .«^ _i.x-__-^ij- ^^4^«« * Ha bo#l to swim on
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'X
BJIBWINO AND BAKINQ^
the iriurface; then cover it, and in two ^jmm
mort it will be fit to run into the casks W,p
immediately before you do this, carefully tdke off
nearly all the yeaat, then take out aU the liquor^
but with such caution as not to disturb the bottomf
it will work in the cask about a week, after whid^
put in the bung gently, and, when it has don#
working, put the bung in very tight, with a pieot
of eoarse cloth al^ut it ; in about a moQth it will
be ready to tap; but, tf in pegging itjyou find
It not clear, let it stand a few y^ekk longer ;
by that time it will be both fine and pleasant.
Observe, during the time of removing the liquor
out of the cq)per, it is of importance to take cai«
to preserve it from burning in order to which
you shoiild always contrive to have the fire low
(or else damp it) at the time of emptying, and
to be very expeditious in/putting in fresh liquor,
^ote.— March and October are the two best
months for brewing, though you can brew all the
year round for present use. These are likewise
the proper season^ for making vinegar, which you
will find'iui advsoitage in di^n^
^" ;ro MAKE GINOER BEEB. '
Have ready a plcnan, well seasoned, twenty pint
<tenj;aUoii) caskj boil as much water as will fill
^ P^ "**o a cl«an tuH let it stand all n%iit ;
the jpt moniing take a dean brass pan, fill it
ahiilhllt OfiAaJJiIni full A^ «tf>a4«k. J..^ In Art »rhitii«
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864 * BREWING AND BAKING.,
of three eggs, whisk it well together, add to it ten
pounds of sugar, set it on the fire, stirring it until
* the sugar is melted ; when it is come to the boU,
draw it to one side of the fire, Mid take the scum
off until it is perfectly clarified ; when done, 'have
a pound of good ginger WfeU bruised, the rinds
of six lemons, boil them in the clarified sugar
about twenty minutes,; take it off, and put it
into the cask with as much of the water you had
previously boiled as to half fill the caski add the
juice of six lemons, and a pint (nautchki^) of
good yeast (barm,) put in the bung, and shake
the cask well, then set it on the stand and fill it
up with the boiled water ; let it work iwo or three
days, fiUing it up frequently as it requires ; when
it has done working, bottle it off, and it will be
fit for use in eight or ten days, if well corked.
to MAKE SPttUCE BEER^.
Have ready a clean, well seasoned, twenty pint
(ten gallon) cask, boi^as much water ak will fill
it, put it into a clean tub, let it stand all night ; the
next morn8ig tal^a clean brass pan, fill it about
one-third full of^ter, set it on the^fire, arid
when it is warm add to it ten pounds of molasses
(treacle,) stir it well, until it is nearly to the
boil, and the treacle, is well dissolved, add a
ds. 6d. pot of the essence .of 'spruce, stir it well
together, put it into the cask, fill the cask about
half full of the water you had previously bdiled,;
I
^V
BREWING AND BAKING.
965
adding a pint (niutchkin) of good yeast (barm,)
shake it well, then set it on the stand, and fill it
up with the boiled water; let it work two or
three days, filling it up frequently as it requires ;
when it has done working, bung it up for eight
days, bottle it o£f; it will be fit for use in ten days
if well corked.
.">
TO MAKE LOAF BREAD.
In the evening, about ten o'clock, set the sponge
in the following manner : put thirty-two pounds
(two stones Scotch) of good flour into a kneading
trough, make a hole in the flour at one end of
the trough with your hand, pour in, five, quarts
(chopins) of warm water, with six ounces of salt
and a pii||#|Jmutchkin) of good yeast (barm,) stir
in as ml|ch of thie flour into it as will make it
thick batter ; stir it well until it is smooth and
tough ; cover it up close. '
' The next morning early set your oveli to
heating' ; then add five quarts (chopins) of water
and six, ounces more of salt ; work it w-ell until
you have made up all the flour into a, good dough ;
let it lie about twenty minutis,' then lift it on, a
clean table, and make it into loaves of about four
or five pounds each, let them stand to*fill pretty
well before you put them into the oven; in the
mean time clean out the dust from the oven,
which must be of a strong constant heat : an hour
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BREWING AND BAKING.
•/
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and a half should bake them, if close shut up,
and in proper hejit You may either bake on
the sole of the <^n, in tins, or in hoops i in
summer, the water should be about milk warm,
in winter, considerably more so, and in frosty
weather, as warm as you can bear your hand in it.
When you draw the bread, take a brush, dip
it in water, and brush them over the top whilst
hot. You may make the half of this quantit}^
if 3rou choose. . \
TO MAKE ROLLS. • ^
T&Ice two pounds of flour; put it into a large
bo^iMith an oitnce and a half of salt, a gill of
gocPPIast, and as much warm water as will make
it ftito a thick batter ; stij it well until it is smooth
and tough ; cover and S6t it before the fire to rise
about ai#liour, then take two pounds more of
flour, Tub into it three ounces of fresh butted,
and mix it with the sponge, work it into a light
dough, let it stand ten minutes, make it up
into smyi roU^, lay them in tins not to touch
eacji ^er, c^in pans for the piirpoJe, fijst
buttered r let them stand to fiU, then put th^m in
the oven, not quite so hot as for loaf bread.
They will take about three quarters of an hour
in the oven |r when done, rasp them with a bread
grater as soon as they come out of the oven,
cover them with flannel, and keep them hot.
--j"
^-S^v * > k\ i.
BREWING AND B
^KINd.
867
* -TO MAKir WHIGS FOR TEABREAD.
Take a pound and a half of flour, half air ounce
of salt, half a pound of good raw sugar, a gill of t
vyeast (barm,) an^ as much warm water as will
make it into a thick hatter ; work it well until it
is smooth and tough ; shake ^Jiandful of flour on ,t
the top of it, cover it with a cloth or piece of *^^
flannel, set it before the fire about an hour to
rise, then rub three ounces of butter into another
pound of flour, and work it all together to a nice
"light dough; add a few carraway seeds, half a
pound of currants, washed and dried; let them
stand ten minutes; in the mean time, clean out
the oven, which must be pretty hot ; make some
into whigs, long, and narrow at both ends ; flatten
them^own, some found, the size of a small tea-
saucer, and some like the whigs; cut%iem into
three longtvise,- and plait^them, fasten th^m at
both ends, lay them on tins, first buttered; cover
them with a towel or piece of flannel ; let theni
Stand to fill about fifteen minutes, put them in th(
oven; they will take about twenty minutes o
half an hour, if the oven is not pretty hot; whei
done, brush them all over witt sugar and watek
before you take them off. They may^bei sent
tabfe either hot or cold.
7"^
..^.:'¥n:::
i>^
CHAPTER XXtl.
A
DIRBCTIONSI RESPECTING TI|E DAIRY.
I po not intend to treat upon this Subject on a
large scale, but to confine myself <fco su^ct in^truq-
tions as may prove useful to those pepons who
keep a few cows merely for the Wipply of
their oifh&milies. Illkny ladies or th^ir hoi^*
s^epe^ Aolmve not, wd do not wish td acquire,
a ll^o^ou^ knowledge /of the management of a
dair^^ may, through die medium of thi§ publica-
tion, attwfi^^ the knowledge that is neiiessarjr for
their purpoge.^^ \
In the firdt placVparticular attention ought to
be paid to keeping theNlaiiy very c^lean, and, in
the summer, as cool as possflWej and if any milk
or cream should be spilt, not to^^^er it tp lie,
but immediately to clean it up, or it^wlU s*^ur,
and do more mischief than you are awai^o^
Great attention should be paid to scalding
rmsing die vessels, and turning them down in a^
A
tjfe ^iit:iL&ii
•?'••
■ K
THE DAIIIV. . a60
airy part of the dairy, so as to be perfectly dry
and sweet. ' '^- '
rWhen the milk comes from the cows, it will
We proper to have a clean vessel, large enough to
hold the whole, which should be strained into itJ
\ and there remain about half an hour, frequently
stirring it until the froth is settled, and the miS
icooled; afterwards gently nour it into the milk
ftans, which ought to be %f white stone, and
not too deep ; for, if the milk is put warm into
thp pans, it heats them, alid prevents it from
Milk should not stand more than twenty-fojur
hours in summer, iu winter it may stand double
that time; after skimming it, pHt it into clean
earthe^ pots, and keep it in as cool a place as
«^ossib£e ; in the summer, butter should be churned
at least twice in the wweK though sonJifunilies,
rf they have sufficient cream, may wish to have it
every morning; but that can be arranged as they
' please. ^
" ■ ■ ■■ > ■■■ ■- ' ■ ., - ■■■■■.'■ * ' ■
TO MAltE BUTTER.
Pour the cream gently into the chum, keepimr
back any milk that may have settled at ti£
bottom ; in the summer, the butter should always
be churned in the moruing, befwe the heat of
the son comes upon liie iiaiiy ; after the butter is
come in the chum, the butter-milk should be
"^ured off; the dairymaid should be cautioped
•/ 1
Ha
ft
i^S"^^*\#^^yp "^Li^Mi^S^Jf ■^^"*'"
* •.-'vi
r.
ftot to let her warn hwd touch the buttet, but to
have a targe wooden spoon for the purpo«» of
liftinit the butter out of the chum ; press the miUc
^- weU out of it before the water be put to it ; the
water should be very pure and cool ; it wiU be
proper to strain it in case of any sediment, for
?he least particle will be observed in butter : let
it stand k quarter of an hour in the first water
to firm ; press the milk well out, changing die
water often, until it is quite clear If .you^t
I print any of it for family use, first^bodAe
prints, afterwards throw them in cold water ; with
-a wooden spoon, lake a pi^"',*"* ?'*»>'""
the print, catting it neady off the edge with Ae
spoon ; slip it off the print into cold water, untd
vou have printed as many as you have occasion
for ; make the rest up in forms, or saft li, as may
P^cutar attention should be paid to scalding
and rinsing the chum immediately after using i^
ptacing it in a cool airy ptace unUl qurte dry r 1
taust, on no account, be cleaned with a flannel
. cloth, which would leave ham m it.
TO SAITT BUTTER. .
Take the butter from the cliuni, and clap it
weU, tiU the milk is ^ell clapped out of lUthen
wash it in three different waters ; in » last
water, put in a handful of salt ; clap the water
well out of it ; for every pound of butter, aUow
' % -i£.-*Jp |. 'k.-i.l s^^^^muMS
THE DAIRY.
871
8 tablegpoonful of gale, a teaspoonful of lump .
«ugw-, and a« much saltpetre ; let theae be weU
dned^ before the fire, and pounded very fine
•tog;etlier; work them into the butter till it be
smooth, and the salt all dissolved ; pack it weU
into the can you mean to keep it in ; boil a UtUe
pickle of salt and water, and, when cold, pour it
Tf k".: '^'". ?.?•««* »f Mnen cloth, and hy it on
the butter: if It has not a cover, tie it over with
something to keep out the air. -.;:
DIRECTIg!JS FOR MAKING CHEESE.
' TO PBEPARE RENNET.
Take the^maw as soon as the calf is kiUed.
dean tod rub it inside and out with salt, skewer
It with wooden skewers, stretch it on a boardi,
turning It frequently for about twenty-fourHouiT
hang It m a dry place ; when it has done dripping
wmp dean paper round it, and let it remain unS
perfectly dry : boa three quarts (three diopin.)
of spring water, with a handful of nettles and
some salt : when cold, put the maw iflto a stone
ressel that wiU allow it to Ue flaVpour the Z^
over It, let It steep twenty-four hours, strain th«
liquor off, bottle and cork it : keep it for use. .
— .. .,...#. • ■
^ii
$
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J
\
873
THE DAIRY.
\
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TO MAKE NEW-MILK CHEESE.
' As soon, as the milk comes from the cows,
strain it into a clean tub for the purpose, put as^
much rennet as wiU turn it ; when it is sufficiently
come, stiHie it with the skimming-dish croe^ and
cross, to make the whey separate, press it dbwn,
and Uft the whey off it ; lay the cheese-cloth >i
the vat, and set it on the ladder across the tub
lift the curd, and press it well into the cheese-vat;
as it sinks, press more into it, until full ; it should
be brought two inches above the edge of the vat ;
bring the doth neatly over it, keeping the curd
from spreading over the edge as much as you
can ; set it in the press, lay a board over It ; m
an hour take it out, change the cloth, return
it again to the press ; repeat this every two hoijrs
ibrlhree times ; the last time let it remain, so as
to be in the press twenty^four hours f take it out
and rub it all over wfth salt, lay it on a board ;
do so every night and morning, tumbg it every
^me, and rubbing it with a clean coarse doth,
until it is quite d^ : it should be kept in a dry
airy place. J ^
ANOTHER W4Y. *
Turn the milk as before ^^irected; when the
curd is coWe, stir it round, let it stand for a littlej
then presTit doiwi, take off all the whey, have
a cheese-bag ready, lift the curd into it, put the
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THE DAIRT.
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cheese-ladder over the tub, lay the bag on it, and
press the whey out of it, breaking the curd well
with your hand &om time to time, to make it part
with the whey; after all is pressed, pour the
whey out of the tub, put the curd into it, and
break it well, with as much salt as you think
sufficient for the quantity of curd ; lay the cheese-
vat on the cheese-ladder, the cheese-cloth over
it; put in the curd, pressing it in from time to
time until it is full, squeezing all the whey out
of it you can ; it should be left about two inches
above the edge of the cheese-vat, bring the cloth
neatly over, put it into the press, observing the
same rules as in the former directionsi /
TO MAKE CREAM CHEESE. A
Take the cream off from milk that has 0tood
twelve hours, take som6 new milk, warm iti and
f>ut it to the cream, so as to make the wh^le of
the same heat as milk from the cow; put Rennet*
sufficient .to turn it; press the curd verV care-
fully down, biit endeavour to break it as tittle as
possible, take off all the whey; if you /wish to
have it round, or any other shape, put,|| in^
doth, and form it as such ; or as a pine .^pplej^
odier form ; hang it upon d hook for two or threl^^
hours before it is moved, as it is apt to cnjpk
when the cloth is too soon changed : after it has
hung the time directed, change the cloth, and
put it into a net, tying it tight at ihe'top, so as
Vi.
•74
THE DAIRY,
tt '
to take the impression of the net; let it hang
until it stops dripping, then rub it with salt, as
mentioned in the preceding receipts.
ANOTHER WAY. '^
Take some good thick cream, set it intp a pan
of warm water, until a thorough heat has pene-
trated it, observing that it must not be so hot
as new milk; put a small quantity of rennet
to it, take it out of the warm water when you
observe that it is firm, wet a cloth, and spread
it into a small scarce, po^ in the cream, set the
searoe over something, that the whey may drain
from it ; when dry, take it from the scarce, put
dock leaves round it, and lay it between two
boards, turning it every day, changing the leaves
each time, untS it is quite dry ; then cover it with
fresh dock leaves or nettles, and put it between
two plates to ripen ; it*mu8t be made little more
tlum an inch thick.
Note. — Skim milk cheeses ve generally made
the same way as the n6w milk cheese, only the
* skim milk must be warmed to the heat of new
^^Ailk. __
CHAPTER XXIII.
DIRECTIONS FOR TRl|SSINO P&ULTRY, &o.
TURKEY FOR ROASTING,
Pick it clean, and singe it with white pfaper ;
^--mpe it witBra coarse cloth ; cut the skin at the
back of the neck, and take out the crop ; cut the
neck bone through, ^nd take it out, leaving
skin to the breast and head; cut the vent, and
take out the liver, gizzard, and gut; be careful*
you do not bseak the gall : wipe the inside clean ;
lay a cloth doubled on the breast, and, witif a
rolling pin, flatten the breast bone ; make a
stuffing thus: take a small quantity of ' su^
minc e d small ; a f e w crumbs of bread ; '
•A
.'■-^S
<tV<lLfc.„„ 'fc. J^
VT'f
:' .'if^^--
876
TRUSSING POULTRY, «ws.
few
if YOU have them
minced parsley
pepper and salt; mix them up with ii raw egg,
and stuff the breast; turn the head round the
wing, looking forwards ; run a skewer through
the point of ^e wing, close to the back, leaving
room for^the spit to pass between the back
bone and skewer; push back the legs to the
wings, and hold them well down till you have run
a skewer through the thick part n^ar the back
bone, and meet the other leg in the same part;
turn tile legs back, between th^ side bpne and'
apron ; run a skewer through the side bone, and
the thin part of the le;g; theii through the apron,
meeting the other side the same way. Observe,
to put the rump through the vent. To spit a
turk^, enter the spit at the vent, making it pass
between the skewers and the badk bone, and out
at the back of the neck*
; . ■ ■ - / ' ' ' .
TURKEY FOR BOILING.
' Hck and dra^ the turkey as abdit^; break th«
leg bone close to th^^ foot, and dW out th*
^ <rinew8 from the thighs; cut off tke I^ at iJie
>iiii8 V CRt off the neck, elose /to the badi^
. 'ijtS^w.i" -J-t "SJ^ J"^S-^^
TRUSSING POULtRY, &c.
v
■ I
877
leaving the crop skin long enough to turn over •
turn out the crop, cut the vent, and take out
the liver, gizzard, and gut; wipe the inside
dean I put a cloth double on the breast, and
flatten the breast bone with arolUngpin; rub
L^ a very Uttle pepper and salt, and a Uttle minced
l'^ parsley, m the inside ; raise the thigh skin with
your finger, ^and fix the legs under the apron;
put the rump through the vent; stuff it the same
as for roasting.
FOWL FOR ROlkSTING.
_ Cut off the neck, dose to th0 li^^ take out
the^ crop, open the vent, draw, wlp*, and season
It, a^d flatten the breast bonej cut off the feet,
leaving Ae leg pretty long ; strip # the skin,
turn the legs back to the wing, enter the skewer
under the thick of the leg, and through the winir
pmion, meetmg the other side the same way
turn Ae legs back again; place them between
tfie side bone and apron, put the rump through
the vent, and skewer it neatly throiwh the side
Wandapi^. Ifforboilhig,cutofftheleg8at
^e joint, and tmssihe 1^ neatly into ^ apron.
^1
^'
"-^"X*Y ' ^' '''* 'ii;>> • ' "
jin
t>,.
are
TRUSSING POULTRY, &e.
CHICKENS FOR ROASTING AND BOILING.
If small, keep the heads and feet on; draw,
season, and stuff them with a few bread crumbs,
pepper, salt, and aUttle minced parsley, worked
up with a piece of butter ; fix the heads in the
brings, bring the legs back to the pimons; run
the skewer through them both, meetingihe other
side thesame; skewer the legs close between ttie
side bone and apron ; give the legs a mck at flie
ioint, to make them lie in a proper form. It tor
boUing, truss' the legs into the apron, and cut ott
the heads.
" GOOSE FOR ROASTING.
. Cut the feet off at the joint, and the pimons
;at the second joint; then ctit off the neck dose to
the babk, leaving the skin long enough to turn
over it ; draw, wipe it clean, and season it inth
•a small quantity of sage rubbed down, ^d a
: litUe pepper and salt ; rub die inside with thew
^ .ingre^ents, put the rump through the vent, and
skewer it neatly.
^1
r«.
TRUSSING POULTRY &c.
879
DUCK FOR ROASTING.
Cut off the pinions at the -second joint; turn
the feet upon the back ; cut off the head, leaving
as much of the skin as will turn over. Season
t^e same as a goose.
PHEASANT FOR ROASTING.
Q-
Draw and wipe it clean ; cut off the first pinion
of the wing; turn Ae head round the wing; run
a skewer through it, passing through the wing
on the opposite side ; run a skewer through the
legs, crossing the feet over the apron ; butter a
piece of writin^gr paper, and cover the head while
roasting; preserve the long feathers of the.
%
-"%
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t't»«
y
■< -«»•£*»#;* » J
►.^4'u^> .
ffc; , i%4i,l^j».^
'«4SV-
1*
n.
aeo
TRUSSING POULTRY, 8cc
pheasant's tail to stiit in the rump when dished.
In the same way truss aU kinds of moorfowL ,
WOODCOCK FOlt ROASTING.
\'
'm'^
Cut the pinions at the first joint; put the
wigs close to the thighs, ^d run the skewer
thrdugh them; draw out the skewer, and run the
bill through in Ae place of it, as it should skewer
itself; but skin the head first ; cross the legs over
the apron. Snipes and plovers are trussed t^e
same way, but observe never to draw woodcocks
or stiipes.
■-■■'"'■'- ■,-.■" ■■■■.♦
PiGlSOir FOR ROASTINCi*
IFs»*,
^
Cut off the head, leaving as much of the sfem
of the breast as wUl keep in the sfoffing; tseagon
'^k
J J. t-u^
■/' '■
y TBtJSSING POULTRY, lie 381
\ /' ' ■ ' ■ "'■".■
a little bread cninibs with pepper and salt; mix
u^ with a small piece of butter ; put this into the
crop, having first emptied and wiped the bird.
Cut off the first joint of the wings; keep the
lega and feet on ; truss the legs ddwn to the
apron, and riin a skewer through the wing, leg,
and body. V
'If^js
s..
HARE FOR ROASTING.
In the first place, cut off the legs at the first
joint ; cut the skin between the hind legs ; strip
jthe skin over theni, taking care to keep the tail
whole ; draw the skin over the body, and slip it
off th6 fore legs ; strip the skin over the neck
and head, taldng care to keep the ears on, and sfc^
them neatly ; slit open the belly a little, and take
out the entrails; cut the sinews at the back of
the hind*^legs, and bring them up to^ the fore
ones ; put a skewer through each of them ^ &K^ ^
the head between the shoulders, looking ftarmni^ v^^
and run a skewer through it into the body, to "^^^
keep in its place. A young £Eiwn is trussed the
same way, only you cut off the ears. \
~P^
-A
V
• +frr*
v./ <?•'''
TRySSINO POULTRY, &c.
RABBIT FOR ROASTING.
/
4 Rabbits are cased the same way as hares, only
the ears are cut off close to the head, and the leg
slit about an inch on each side of the rump ; the
hind legs are turned under, and th^ends brought
to the foire ones>a skewer is put through each of
them, and through the body.
n
fe
_& ''f','4 '■•"-:- -'■■' ''IX.aj
f' ':.
!f-
\ /
w
/'
CHAPTER XXIV.
■ V-.,- ■
ON CARVING. .
^ . ' \''\' . ■■■'
\ ,■',■■■■■■-
A TURKEY.
•■*.■
In the first place, raise the leg, open the joinif
lace down both sides of the breast; raise the
merrythought at the top of the breast bone :
raise the brawn, and turn it ontward on both
sides; then divide the wing pinion from the
joint next th^ body, and stick each pinion where
the brawn w^ turned out ; /.cut off the sharp
end of the pii^ion, ani you ^pnll find the middle
piece will fit tb^ place. >
e
A GOOSE.
Cut off both legs, as yot^ would fi should^ of
lamb; take-off; \Sie belly piece close to
extremity of th^ breast, abbut half an inch firoi
the sharp bone, iii\ two parts ; divide the pinions^
and take, them off;\cut off the merrythought and
the slices from ^V breast; then t|urn up the
\
■^. [U
■S* '
"'S&^>3L-^^'',4^---*^-'^=-'='^-'-*^
384
CARVING.
• J
carcass, and cut it asunder, through the back,
above the loin bones.
A' MALLARD OR DUCK.
Raise the^ pinions, then the legs, then the
merrythought; lace it on both sides of the
breast ; take off the side bones ; lastly, tiirn Up
the carcass, and cut it through the middle, then
cut it through on each s^ide of the back bone.»
■ ■^': ■.■■'■; ■■ ■ A FOWL. :
Either roast or boiled, it is done the same way ;
w^^lay the. fowl on a plate ; stick the fork fast into
the breast; take off the wings, with a handiome
• piece of the flesh from the breast ; then remove
the legs,, then the merry thou^t, then the hug-
me^Iose, or neck bones ; afterwards separate the
breast from the back ; turn up the back, and fix
the fork under the rump, and, with the edge of
the knife, press down the back, and it will divide
at a joint ; cut off the side bone on each side of
flicTbackJb^ne.^ A
A HARE.
Cut ft through on each uide of the back^
from the shoulder to the rump ; take off the
rs and legs; divide the back bone, which
esteemed^* into neat small pieces.
• ,v-'-
*
" ^/\
^>i
\
\
«
y
«
*
?**•*' _
1
,
n
-
*
\
• »
• "^ ^_
m
'
>
I
•■^
'^LJmtJ'nJ
\L^^mr^..
,5ife-*sai4Vj
\ ' '
'^
i
l^^^-'i
^S
HflUlln&^i^'^'^
f' .
CARVING.
A RABBIT.
885
Tbe back miist be turned downwards, andf tlie
apron divided from the belly ; this done, slip in
the knife between the kidneys, loosening the
flesh on both sides ; then turn the belly, and cut
the back across ; divide the legs from the body,
A PARTRIDGE OR QUAIL.' K
This is easily dbne, us it requires little more
than raising the legs and wings. Pigeons are
sometimes cut across, and sometimes split down
•the backf. . '-/ :ss^v--- ■''-- ^- ' '
A Wl^pOCOCK. 4
Tlie legs and wings must be raised in the same
manner as those of a fowl ; a little of the toasted
iJread tihey are dished on is generally helped with
the woodcocks. A snipe is done the same way.
'1.
'€>
m
dB
-^,1^
'%
ii*.-k
'. ' - i-'T^J.V •
CHAPTER XXV.
DINNER BILLS.
"<-f
C'^>
DINNER OF TWO COUB8E8, WITH EEMOVE8.
^' Firtt Courte.
Mullegetawny Soup.
f)^ Remove Salmon.
^ ' DreMedBreaitofVeaL
Sweetbreads. HareCoUopt.
3tewed Duck.
. Pattiei.
Epergne.
Faities. :
Vermicelli Soup.
Remove Dressed Cod.
Saddle of Mutton.
Turkey.
Palates.
^ Game.
Italiaii Cheese.
Tart
Orange Jelly.
Cream*
IBpergneb
Cream^
'^ Clear Jelly.
Tart
Spanish Creaiti.
,^
Game. .
DINNER BILLS.
387
DINNER OF TWO COURSES, WITH REMOVES.
Firtt C&ur$e,
V.
White Soup.
Salmon.
7 Bpiled Turkey.
French Croquets. Curried Rabbit
Piece of Ham. Rissolei. Allando of Mutton.
/ ' Epergne. •
A-la-niode Beef. Patties. Fricandeauof Veal.
Sheets' Tongues. Sweetbreads.
Roast Beef. ,:
Dressed Haddocks.
/Mock Turtle Soup.
«■ ■ >
/ '
Rice and Vegetables on Sideboard.
;./•.• /
I'M
/Clear Jelly.
■ / f '
riih
Seotmd Coune,
Gante.
'.•*»'i
Tart with Croquet* Bflergne. Ttti
:.-;g>t«jS-f;y^^?,jr:,riir:TFr, v; ' PreSCrVeS. ;
i'.^/■■■
-i'h^'
'odcloe.
^•ms^-;i:>^^H
>yj
m
.f
Jeiljr.
t . •■ ^'-J' .«.:.,«> i
< ,
^-0-
3oB
•*
DINNER WLI|.
DINNEK OF
/
turfVc
/'
Hare Soup.
■ t-
■.:4
Nk"
Boned Fo
Railed Pi
Veal Cutlets
Clear Jelly*
Apple Loaf.
Blancmang e*
ourbCs.
rFirtt C&ttr§e»
Salmon.
Paniey Sauce.
Patties.
, Epcrgne.
Patties.
Lobster Sauce.
Turbot.
^ Oystk Soup.
^Second Caurte.
Aljando of Mutton
Sau| |^ <^#
EpefJIIe.
Sauce.
Stewed Beef.
Salt'Toi^e.
Raised Pie.
Fricasseed Rabbit.
Third CMtrte,
Gafie.
Presertet.^^
£»pefgpM^
Preserves*
Game.
Italian Cheese*^
Mu£Sn Piid^ng. :
Orange JeMy.
,,£gf
'','■■
RNNER BILLi, ^
OINNBR OF TUESS
l^rtt Couth*
: M
- FJih.
Pfcrtr^dge Soup. Epergne.
Coune.
jRoait Turkey, ttuffed with Cheitnutt* P
fticasMed Sweetbrei^ . Small piece of Ham.
E|»ergne.
Duck Boned and Larded. Veal Chopt, Maintenon.
Round of Beef Boiled,
Orange Jelly.
Apple Loaf.
ThirdCoune.
Minced He.
"fi.
^/o
ij^}ii.-W StSi''^
:;,^% vOrnament^ Puddingi
Epergne. CaK^tet^JWly.^ '
Itoast GrjOMfise.
1 ♦'
PINNER BILLS.
DINNER OF THREE COURSES.
First Course, p
Fish.
Pig(K>n Sou[*Vv Epergne.
Fiih*
White Soup.
Second Course,
■■•*... .■ *■
Leg of Mutton Boiled, and Caper Sauce.
Lamb CuUets. ^ ^ ;F^ of Veal.
Ham. = Epergne* ' F6wl.
Turben of FowL Curried Lobster.
Roast Beef.
4$'n;
9 *
Qnmge Jelly. ;
Pudding.;
Calf Feet Jelly^
Third Course.
Cheese Puddmg.
, Epergne.
lloaktDucuf
Italian Che^*
Apple Fritterk.
r^&
t^ntr*]
^■•'»?!f!«W9P?
DINNER BILLS.
DINNIlR OF THREE COURSES.
Fir^CouTH. . V
• ♦ .
Di^essed Haddocks, with Lobster Sauce.
^' '--•';■ .Artties. ■;;''"■ :*iw. ■
Mullegetawny Soup, Epergne. Chestnut Soup.
7 Patties.
. V Salipon.
Seeond Courte,
Boiled Turkey, with Oyster Sauce.
Sweetbreads. ^ Mutton Cutlets.
Salt Tongue. , Epergne. RoUed Veal.
Cuny. Folates.
• Roast ofBeefl
'H
ip
Qraqge Jelly.
Tart.
. * ■ ■■
Bbudcfmange.
l%ird Couth,
<jrame.
^ Eper^e.
Giame.
^^•
Raspberry Cream.
Tart . .
Calf Feet Jelly.
»/
7
\
DINNER BILLS.
J>INNER OP THREE COURSES;
^ir$t Courte.
Fried Stiilss.
J-obst^r Soup. Ep^. - Vermicelli Soup.
Patties. \
^ Salmon.
Second Coume.
Boiled I^ of Pork.
Voulevent of Oysters. Sheep Tpngues Larded.
Turkey. Epergne. Tongue.
Tuiben of Hare. Dressed Lobster.
Loin of Veal Roasted.
?W^
.-^'V.
*
Jelly.
Omelet.
Pudding.
rt
'.'.-*'
f.
-
Third Course^
Game.
V Epergne. #
Wild Duck.
Tipsy Gake.
MacaronL
Cream;
tr/f'./ * ^'_,
DINNER BILLS.
DiirKSR OF THREE COURSES.
Firtt Courte.
'ilf'<
Oyster Soup.
Rah.
Patties.
Patties.
Fish.
Italian SiHip.
Second Course, m- '
Rolled Breast of Veal.
Steired Pigeons. Fillets of FWls Ricasseed.
«K u ^"^ ^^'«^''' Chickens.
ShoulderofLambStufled. SheepVKidneysXarded.
Chine of Pork Roasted.
Third Course. ,
Orange Pudding.
^ Souffle of Apples. . Jelly
Ras^ Tart. Epei^e. MamyMe'l^rt.
^. ^ Rice Flummery.
/ •„;■.;:■ :,■,;:"■•:. ■-<- ..Qmelet.^... .\: :_.,' ;.:>,.u.-^-.-
"%
r-
-7
A?.A;jfefc>!r^ ^.V. .
'"s.'ii»««te!
*'■
'r ^\'
■m
DINNER BILLS
DINNER OF THREE
COURSES.
First Course*
Brown Soup.
Turbot.
Patties.
Epergne.
Patties.
Salmon.
White Soup.
Second Course. ^^
f FiUetofVeal.
Lobster CuUets. Chartreau Partpdges,
Turkey. : Epergne. Ham. ^
Casserole Fricassee. Quinellel^f Fish.
Saddle of Mutton. ,
I' '
t/
Third Cmrse.
Pheasant. t*
Italian Cheese. / JeUy,
Muffn Pudding. Epergne. Chilrlotte of Apples,
^i JeHy. - Orange Cream.
V Grouse.
V
h^ M-^i^Kirl u
' ^ » *
BIKNER BILLS.
885
DINNER OP THREE COURSES.
■,i:.'«
%
Har^ Soup.
Patti^.
Epergn^k
Pftttiesl
Fish. V
WiiiteSoup.
V_'
~ 'Second CourHi,' ^
-^oast Fillet of Veal. - *
Oyster Patties. Egg» in QuineUes.
^ *owl. Epergne. . Tongue.
Sausages and
Red Cabbage. Veal Battles.
^ Roiast Pig.
JMrd Course,
' Roast Pigeons.
Epergne.-^
Roast Chickens.
Jelly.
I Tart.
Qinger Cream.
Coffee Cream.
Macaroni.
Jelly.
«'.
1
y ,
1
■. '.'
1
M
m
y fi
s
m
■
fli ^
JIh
•
1 ■
• i
11
1
i£.ii
1\. j3_j£ita^*.»<-i
T "--jp-spMfw ^"■•■,-™<^ \T'w^ '"*'"*i fprt-^ ff'm^'f^^f *vVf^
■0
896
DINNER BILLS.
; ■ :" . ■■ ■^"- ■■■ ■ '
DINNER OF THREE COURSER.
■ ' ' ' \ ' ' ' ■
' First Course.
Soup.
^vt
"I
Patdes«i
Epergnii
Pattie*.
RbH.
^up.
JS^cand Course,
K
«•
Roast Pig; vf
Stcw«d Partiridges. iE|;gBm Qumelles.
TlIrke3^ y ; Epergne. ■ 1 Ham.
MtitUm Cbops. \, I Veal Olives.
Rump of Betf Stewed. ■
TjIM Course.
Game.
;Apple JeUy. ^ J^W»«A?«8e,
'S^,^ ^ Custard Pudding. ^pergn^» IJressed l^u^oni.
; Spanish Creatn. ^^^^^^^^ ^^^
•^ » R<Mtft Hare.
i4^_.-,aH
DINNER BILLS.
i)INMER OF THREE COURSES.
■\
FirH Course,
\ Fried Whitings.
n^^ ' potties.
Macaroni Soup. Epergne.
■ Potties.
Dressed Cod with Lobster Sauce.
Soup Sante.
^econ4Coune.
Stewed Beef:
»
P&rfr Cutlets. Pa.-^ 1 ,,
W<rf Mutton Roasted.
\ .
Thifxt Cpur^
'se»
■^„
Ratifia BMket W^ ^^ ^"^^
Preserved Ai^es. ^^^ "^^
I-amb remove with Rmdeau.
<t ^L7 J^''.'^'.' f'. .
■.tj.
1
Soup.
' *"'v "*''•''' '
DIKNBR BILLS.
/ _
DINNIH OF THREE COUBSEB^
Fir^ Caurte,
Fried Whiting.
Patties.
Epergnc.
Patties.
Turbot.
Soup.
'M
Salad. /
Turi|»jr,
Veil Gutleti.
Roast LamK
Sheep's Tonguci. Lobster Cutlets.
Patties.
EpergneT" * ^a™*
/ piitties.
Spinage. . • ;
V Breised Palates.
Boiled Rump of Beef.
L'^!'
''■■'■' ■--■■. ^'^'. Roast ^Tongue.
Cuitaidi. - Cref^
r: ■■ -Pastry. •■
Plumb Pudding* Epergne. Bofled Pudding.
^•-.^P»•t>fy^■ ■
JeUy.
Custards.
WDdDuck Si^
3
it i, 1* ^jrfi »f
"HK
'T%.
V-
v
•
-■.. ■' /
am.
ites.
.'#^V
elly.
INDEX.
If- .. .9
iirdi.
m
A
%
■ t •
•
^^
•*j.^.
■■Vj.-%-
4?
J., ^'.Sf 1 ^ ,»
<■]■■«•
Almond!
Almond]
Almond I
Andoain
Apple d«
Appbfrj
Apiilofrj
Applowl
Apploio
Apple pi
Apple pi
Apple U
ApB^H
Appke,!
Appier
ApplM,!
Applee,
Apnoot^
Aprieot
Aprieoli
Attieho]
ArticlMl
AftiBdi
4«p«»g
INDEX.
,7^y fr78F»
* I
• I'.
'»J
■■%t
.-./
; /
AlmondbiMttil
Almond pub
AlmowlMMip • ,
AndouillcttnofbMf
Apple dumpliiif •
Appl* IHtten ia lUew
Apjili fritlen wliol*
Ap|de jdljr, k alMpat
fl76
loe
956
8M
Appl«
Appk padding
Apple Urt
A]^ tut, with emtard
Appki* caniniki of
Applet ehurlotti of
Appioi, in alrm' fcot mBt . 801
Ap|iiM,«ioirlMlbwit& ^. Wl
ApplM, ooaflo of, and ontMd 991
A^leib to pHMTTt
Aprimtjon , , ,.
.^Apncot twrt. :j ]> ■
-'Apnooti, to pM iiift>
^Aftieludce Mtlii pno
816
816
topiekk 848
BmL jBineod ooDopo of oold
Bli^ ohiMnliuui Mi fOMlin
olifw . . ll
•
am
■ •
844
■ • .;■■
vM
■ .*"■
^40
■ ■ '-4
809
•
^ • ■
ffi
/ •, ■
111
■■■'■ ■••■
911
^•.•^:' ;
ft.
Borbtl, to oboon 9
Borittrry jam
BurbcrnrjoUy
Bwfwniii, to piddo
BivbcrriM, to prMorrt
Btfl«7 broth .
B«rl^itigur ..
ntifl»
pudding'
, tofrytripoia
nvneh • '
HHndiar . ■ ■ y'4^^ •*•, ■ ' . jfe. #:
• • 141
ihamd MMoo, 9Dtt of vwl
^tl^ I4t
a^brmodo) mmp of • 9>l
wdooillettMof .«< 101
bonillo . 9i
htOMt of; pTCMOd . /Ak
lirantoi;toboMaadnll 98
ooOopo . . 108
»9]l«t fli; to fOMt r 81
fohbott « 101^108
Biifn«ni.to«ait f • • ll§
M jtM^ topot .114
tm
91
108
x--'-'
402
INDEX.
Baaf, Mlt roand of, to boil . 80
Bosf itMk pie . . 998
BoofitMlu, tobrofl 106
'.tHimfut toitoir' . ib.
' Hi diooM • .8
f.l»f«ollar '*'■," •119
BNTtoa^, to baco . . 116
'^tPi^brMed 100
> brown, tohhum* 101
ib.
100
79
109
119
70
117
•'
vt»Ti 888
*-t 864
'toogiMf tottov
Soil; to pot
Bm^ toroast
Mm to Mlt ^
|tir,giiig«r .
Bmt, tpmaf
Jtotiomit to picMo 848
" J kt tnut t wiUi obup mimo 918
WaU, diiiiMr . 886, 887, aee* 860
800,801,809.808,804
.805,806,807,806
it, aliiiood • & 975
it,Bri|htoB .•;. «. 979
ntuM • ' • 976
fitaffiogr •f^k''--'*-' VIS
979
957
897
W5
60
1#1- on
> . 177
kaUmtptUiag . 951
to
9tt
>to boM and roll 90
* 06
4. 180
* 1 4 9
rlTfMl ^ 140»15O^161
Iftft
j^i
r, AirwtMiit tor
t«rfo#i
-K^-.
BreMtofv«al,roUfld . 158
Brawiof iraiMit . « 856
Brewing, watar beat Ibr . • 857 .
Brighton biaeuit • 979
Broth, barley . , '•' 40
Broth, ffiblet . .86
Broth, aWp'a haad \ . 41
Brown aauoe . \ ,44
Brown aauM Cor li|Mldodtt^\ Itt
Brown aoup • . .^ 15
Bubble and aqnaalt . ip 116
Bullookf piacaa in
Buna «
Butter, to midto
Butter, to aalt
1
976
860
870
* •
911
848
960
ib.
S71'
977
976
968
971
969
169
164
Ori>baga,r«a
Cabbage, red, to pickle
Gake, pound , i
Calw, plum
Ctka, qoeeit
Cake, rout
Gtke, 8avo]r
Caka,a aed , . y.^. ,.
Gake, Shrewibny '•
Odtaa, ieing fnr . .
Calfki bead aa moel: turtle
Cklfaheadbaak . .
Galf, pieoea in • %. u
Qlhrca* aan atuftd with fon^
maat . . 16if
OalTea' ears with ahvp aanoe ib^'
Oahrea'CBetjallj . .986
CalTca*f«rt]ell7,avplaaiii 801
Capaicnma, to pidua , • 849
Otfamikof^iplca • • 934
Carp, toehon^ • 4 •. 9
Carp, toatew • • . 66
Garrot padding ^ 940
Caaaawla af rice with curry 16t
Gtoaolattaa of rabbit .«^.-ia<^
Gaaaoiettoa of noa m*
Owka. nl ia nin g and awaate ni ng 866
GanKdowar, to niekK white 841
Oinlilh w r tf wittt white a a » e a 9 10-
Oimrp with whCtt
ib.
m
f *iif'£-i ''Wfr'
■A .'T
INDEX.
405
FrkMuidMa of roacknvl
FiricandMus, triM m .
Fric4iid«iu, vej, br«Mt of
rririMie, to makt a bn»wa
Muo^or « , ,
FrioMw*, white ituoe aiid
Fritten» apple, in alioM
FHtton^appIc, whola
Frtttart, cummt
no
-^tton^ovtter
Fritten, gpaiiig]
FMMigiiiii wiM
|nl(artiflcMl , ,
F^liiBMiwn
J^HW «pl», obMnratiom oa
Wyiflft rulea for , ,
94
148
S&9
960
ih.
* 989
900,981
959
^ 996
19
950
I
Orapctart
OrMo |raR««, to itrwnr*
Cireen UaMoa gooMbnriaa to
preauT*
0«««n fooaabarry tart i *
Orwn toOMbarrjr twt, with
•trawbarryjMt (|,
Oram peaaa aoin f
Orilat, with whfto
Oriba, with brown aau«
Orouiul rioa piioKf
0am paate for onuuneBtt
819
•li
ih.
iB
819
98
19
7
86
S9I
84
194
OiffM, graao, to prcaenre
Ouink aoup , ,
Gvden atuft in aataon .
0|MW, to ohooaa wild or tune
GiMet broth
OiWatpi. . . •
QiUotionp , ' .
OjWrti, gooae'i^ to atew
Oingwbcar •
^Bgerbread, fine
2^""*" . . ib.
^*^ * .. W
}«"fw wino 854^ qi^
UfcBwforhami^ tonguaa, ke. lie
Uooae^toroMt . , eft-
0«*J I!** ** '^^ * 181
**>oae, to tmaa , , ^ja
Oooi»>gi^ .^to^tow ; W4
V ooMbeiii aa, green Oeaeon, to
fool ^
Heddocka, brown aanee fof
Haddocka, to beln
Haddorka, white aanee for
Haddocka with brown a«nee
H^ka with Idbater aauoe
Haddocka with white nnna
HtSia, to make ~
Ham, baef, to cure ,
H«n.fla«ifer . ^ .' ^
a88|Ss;riSr'*r^. •
980 HWcollop. . •
Hare, jugged
Hare pie
«>
■. ??..:
860
Hareaoup "
Han,turiwBol
Hare, to earm
Hare,toroaal "
Hare, aauoe for
Hare* to atow .
Hare,totnM
Haree, to ehooae
garee, to keep eweeft
llanootofmnttoa
Hartehom jelly
Haah, calKliM^
Hcad,bee£topot
Ifaad, liunb'a .
^•^ eoek' and hen, tn'elio^
coitMdliki
\
40t
:.|, • ,
INPEX.
> "W-i^'' r^irtyp^^gMi^v-%'" H •" «^ __ '' * *■
HMl,e(Mr,toboa . IM
Had, cow, to pot ^_^ . ife.
Herrbg, toehoowfredi 10
^H«nng% to clioow pickled md
Hoc , pieoM in • * - • .^
Hof , pieci. in a Utfge bwsen ib.
HoM,tockooMgood . 8&8
Hone radisli andmuatard aanoe 18ft
Ito keep meat
HDotcli, rum ..
Hooie lamb, vieeti in
^ Hant^'B pnddiBg
! iiB, aprieot' ?
J!ani, baiberrjr « •
Jiutt, eranVkny ' •
Jam, fooeebeny •. •
Ju^Tmhtnf •
Jam, vedTeiirrani *
laa,,«trawberr7 ->■- :■;.'
JaigipMBe pean, to prawr^
' lea ueam
lee enam, mock
lebg'lbr^fiakea' .
|r, apple, mdiapct
jf^birberTf
, black «aRant
.^eahi^fnt .
/^calWiNi*,
J%,clair«range
. Ji|%, cranbcny
Jll6|dkampaign
Jify.barliboni
123
22
88
2
2&a
824
828
834
ib.
828
ib.
ib.
818
288
960,290
982
Kenieh, lamVe, to frieamea
iCetcbup, muebroom .
kid, todreee . •
Kidneys, ox, to etew
Knots, pafte
Page
140
844
147
100
238
8do
280
880
827
Lamb, breast of • ,' 11^
tambcutleta ^ • •148,*.
Lamb cu^lata widi enenmber
sauce . 144; 146
Lamb cttibts with wbite or
browoi sauce ^ . "
Ijttnb ftsbion, pig * •
Lambhaad •, •
Lunb, bind^quaiter of
Lamb, bouse, to boil .
Lamb kernlils, to frica|See
Lamb, loin of i • •
LamlH mint sauce for
Lamb,ne(Bkof >
Lambpie ; • , i *
Lamb, nieoesitt
Lamb's need stove
Lainb, sboulder of
liataib steaks •
Lamb steaks, plan
Lamb,toeboMe
Lamb,tood]ar
Lnnb, to roast
Lfrks, san«e fin-
Lafks, to roast
^78
14S
141
92
146
189
,1810
1^140
.■«?
'^
801
• 266
8S0,ib.
264
806^826
,^: -289
122
Miijw iglite eonaat
BiK mew. '
]HSi&<ii0saa
, 9
48
189,140
f- 146
. 146
■'•■•r-6:
:'-'': 146
72
- ■:^-;- ■ -ilb
948
41
986
974
Jiigfedlun
Letlcsoup ,. • J i.
Lojs of fowl in Ibnn of duek-
unga . •
liOmon eream ■■•■ .■■.•,:'-
Lembnpudding .,-:■• ; . *
Lenvm taUet "• -''.:.;': " • -f^'
Lettuce^ to aleir' ". •
Larereta, to cSmmmb > •; ^
Lii^, to ekooae ■ •
Liver pudding •
Loarbraad,tobak0 •
Loal^ macaroni
ISO
998
246
808
910
^
194
2(K>
">l9t:
a^ lie i ii o af , pfpMtt - — v^
^198 I Loaves, diet, to make
199
.^
,,y*-
INDEX.
407
Loiwter cvdete . ,
XobrteriiiBavounrjdly .
Lobster Muce , 47
^olwtersQup .. ^ '
* 5<**ter, to fricawee .
LotMten, to chooM ,
;^V Lobatetv, to pot . , j
Lobaten with brown luce j
MacMponi loaf . . a
Macaraupuddinf . .a
Jfc^'wup .; . 83, il
Jmrani soup, with ebceae 8
Macaroni, to dresi, white 20
™«n)M, vith cheeao , 20
Jf»««»M . .27
MM^erel, fiticandeanof . e
|Mekerel sauce . la
J}w*ard, to choose .J
jM«*«el, to dress . BtLQi
^tmon chops . . i^
JWlwd, to <au^^ .894
Mu> to choose gooi ; 351
wmalBde, orange . 824
jmndade, quince . aSB
Marrow pudung • , * ojk .
Mjjfag the liquor (in bieww ""
i«2lr • . .369
Uait punch
JCDetDtiddiitf *
JCncerf^obUMi . *
{Onlfiiuttart . .
Mock brawn ' ,
Psge
184
lfl2
17
222
197
196
262
88
844
i
288
804
947
107
ib.
227
160
200
17T
Mock tomata sauce . •
Mock turtle, c^f, head as
Mock turtle soup
Moorfowlpie
Mooi*wj, with broi^n sauce
MSsJjiiS?"'"^*"*^
MullegetAWny soup . V
Mushroom ketdiup -^ -
Mushroonis, to pickle
MuSfffi'^J?^--
fe^cte'^''*? }S
Mutton cutfets, with cucumber
^saoce , ^ i^
Mutton cutlets, with tomato
nuce , • 1^
Muttdn hamsi to cuiv. ; iS
Mutton, haricot of , * m
M"«<»,legoi;tdboiI -'-'-^^
2"2«n» J*of» to bone and stu4
Mutton, kjgr of, to feree «d
roast • . . ~^ a/.
^rtton, Unn of . * iS
Mutton, observationsonnNMtimr S
Mutton, onkm swoe fc^Sk V*
Vddleof ^ , |«|
Muttonpie . i2
Mutton pie, like Vinson '^
Mutton, sauce for boiled . JS
Mutton, sauce fiif a xMstedkf
Jjuttto, shoulder^* , I ^
Mutton, shoulder ofctoAirk^ .
Mutton, to choose »^. n? .
Button, to hf^ooM ' . ^^ i4
^ttou,tohtth,likey«nisoii SS
Mutton, to roMt ,j 2,
Mutton, renisoD fiMUen, to
N assau pug ing . ^
^94r
278
'f ■
408
INDEX.
■■ -Ptge
KMt^lMtpie . . 226
Noii|Wrcil«ror garniihiiigcreaiDi S^
Nutfh fpogBt • •
i280
OatiMtl puddings
OUmSy veal, chartreaux of
Omckt . • •
Omdety PrencK „ • •
Chnele^ oyster . •
jpmfllet, sweet .
^boaaa sanoe for roast mntton
Onion soup % ,•
Qniflas, small, to dress, with
•harp sauce
Onioos, to pickl^ whole . •
Onions, wiui brown sauce
OnioM, wiih white sauce
Oraafe cream
Orange jdly
Orange mannalade
Ofange pudding .^ >
Orange sponge * .
Oranges, to preserye^ wbm
<hc bead soup • •
Ox kidnqrs, to stew •
Os paktas larded w
Ox piilas, to fricassee
Ox palato% to ragout
Ox toi^pM% to cure
Onisrcndeti
%ffifm ffiiwn .
Oyster loftTea • .
XWslcr oaaelet i
; OyaHrlMttiei . i
Ofstsw»
OvatHV». — ^^^— -, ■ ,-■
Oyslan iriUi brawn saHee
126
104,105
168
264
ib.
265
"ib.
m
87
213
. 840
. 206
. 209
• 293
2M>285
"^824
. 246
298
817
19
109
104
102,108
108
119
57
962
64
265
231
M'27
68
ib.
>•
_ «6
^ilafawidi white sanoe, . 68
Bnglidi ^ . «8S
87
197
.288
S19
217
219
216
217
219
222
231
280
850
285
818
Partridges, to roast * >
Partridges, with brown sauce
Paste knote . • •
Paste) crooant . •
Paste, French ^ •
Paste, gum, for oma^pente
Paste, pi^ * •
Paste for standing pies .
Patite, sugar, for tartkte
Pasty, marrow >
Pastjr, venison . •
Patties, oyster • • •
Patties, to make • •
Pearl gooseberry Tnne
Ptear tart • • •
Pears, iargonelle, to presenre
Pears, Wge winter, to preserve 314
Pease soup . 19,20,25,27
Pease, to stew . . 210
Pepper pods, to ]nekle . 8^
Peppermint drops . • 808
Peppermint taUet a « 807
Peroh, Mute for . •. 1^
Peroh, to dress • • -67
Perch, to fry . .67
Pheasant fiuhion, to roast fowl 88
Pheasant poults, to choose .
Phmsant, to chooae • •
Pheasan V to trusa •
fHckks, mixed, to make .
IH«, apple . -^
Pie, beefsteak < .
8
7
879
841
Pttlndgspia
fiutddgOQSp
.Partriage,to
Bwferilgasyto
818
821
82
8
Pk^ eheny «
Pie, chMdnen' .
Piecrust •
Pie» burrant
Pie,dam8on
Pie, fish .
Pie,giblet
.Pie, ffooscbsRy
Pie, hare
Pie, lamb >
Pie,maearaii
I^ minced
Pie, mixed fruit
Pie, OMttfoirl-^
Pii^ mutton
. 280
820>>l»>
I ib.
881
m
W
flK
<kHb' "A,
"^^f'R
<K
INDEX.
Ih«, mutton, like veniMn
Pie, putndjn .
Pie, neat's ioot .
Pie, pigebn
Pie, plum \ ,
Pie, pork' - . ^
Pie, rhubarb
Pie, veal . ♦
Pig, collared ,
I^, lamb fashion
Pig, sauce for. . ^
Pig, to bake .
Pig, to roast a sucking
Pigeon cutlets • .
I^geonloaf • . ,
Pigeon pie
PigeonMrap
-^P^eona, boudin of ,
P^eons^ to broil . . .,
Pigeons, to choose -.
Pigeons, to dreas cold ' .
Pigeons, to fricassee, brown
I^geons, to roast
Pigeons, to stew .
I^eona, to truss .
Pik^sanoefor . ..
Pik^toehoose
Pike,tofrica«e«
Pike,tonMst . . "
Plaice, to choose i .
Plover, to choose .
IMumeak^ ^ , , -
Plum pie • ;/ .
Plompuddii^ .
Hdm pudding, inmoe for
Plum tart < . •
Pliims^ to pnscnne ,
Pbdc hams, to one •
Poric, obaemtions on roas^
Pofk pie • . a
Ptek steaks, to broO .
Amx steaks, to fry -^-.^
PtefctoboilpicBed/.
PonCftoehoQae . .
Fork,toroaat ,r
P Ur toUlaamip ^-;—
Potato dfeeaecakM
Pafe
229
221
22a
229
226
226
176
IS
77, ib.
76
76
lOT
196
20
208^
201
8
199
ib.
68
201
861
188
9
66
ib.
11
8
269
229
34$
195
819
120
76
226
147
Ik
91
6\
98
S40
Page
214
6
ib.
Potato pudding .
Poultry in season
Poultry, to choose
Poundcake .
Prawns, tochooee
Pudding, apple ,
Puddbg^ Uaek . .
Pudding, batter
Pudding, bread and butter
Pnddug, carrot . .
Pudding, cheese curd •
Podding, chestnut
Pudding, euptard .
Pudding, nound rice \
Pudding, hunter's
P«MWmg,,Ipiwich «
Pudding, kmon
Pudding, liver
Pudding, macaroni
Pnddi^g, marrow
Podding, millet .
Podding, muffin . ^ ,
Poddiiv, Nassau
Pudding, oatmeal
Pudding, orange 1ju..==i_
Podding, plain hwiA
Podding, plum .
Pofiding, potato^ to «a»wi«h
^ • . SU
242
247
.,A 267
. '«. 944
Podding, aago
Podding, sooflb
.Pudding, suet
Pudding, sweat
Podding, tansy ,*
Pnodingy vermioelU
Padding, whole riot
PofFpaste
Pttfis, almond
Polls, Italin: . >
Poft,Na8SMi
Pollet,toioluMMt
Pond^mift
QoeeiicalDe
11
249, ib.
126
261
ib.
249
2W
260
247
268
248
246
124
244
246
247
268
, 248
126
840
846
248
i ,'
81«
Qoiaeetazt
874
7
m
■>*
INDEX
'"t-
Qrinee wkM
4)ninMV wboM, to pfcwrre
Pagt
3M
813
Btfilnti to roMt . . 84
B«Uit( to roMt, hire Cwliion ib.
lUUiitiniotlMred with onions 193
fUMiit, to carry .199
BiMnt* to nnoiher with oniou^
wMtr
BiMn^totniM
SUnti,' tMioe for boilwl
HiWti^ boodin of .
gbbbititochooie •
to fricmie • «
■t^berftongiw
194
883
903
8
904
100
963
crMun
'j«m ♦
SMpbonytart » .
• Mmumry wina
iliftatifubiMniit . r''^^:
I 0^ Wtlh .4MM(y
I of- ^-''^^i ■■:^
»" ■. , ■'^
J «Mvd^ to tarn 00* ;,
linpwUBiigr^hole V
, • • •
mlMfiMr
» ■ • ■ '. •
iiiil4ofbea£to>M*»t^
S«v4flrbeii to •taWf'wilk
likes and iMto-
icUtt . ■■ *- ~ •• •
83$*
8ftl»868
803
976
911
848
^1
9Sd
W7
941
M6
947
70
806
159
«T
«^
aoBp •
SMSp
«1
Ssffo puddingy . • 947''^
Salad uuoe . ^ 914
Salad, winter . 916
Salmonji to boil kipper^ . 03
Salmon^ tt^ychoese . . 9
Salmon, to/chooae pickled 11
Salij^on^ toTpickl* . .66
Salmon, with white sauce . 51
Salmon, with brown saiice . ib.'
Samphire, to pidde . 899
Sandwich . ^ 905
Sandwich, Cheshire v« 306
Sandwich, puteh . . ib*
jSandwich, Englidi ' • ih.
Sant^soup . . . 18
Sanoe, becnamd .1. 148
Smiee,'brown . 44
Sauce, brown, for haddocks 188.
Sanee,brqwn,- or fricassee 94
Sanoe» cnb ^ .^-^ . . 59
SaiiQ( for boiled dneka or rabbits 98
Sance for bmled goosa. • ib.
SaueeforboiKdmnttdii . 179
Sance for bdiled tnrkejr 93, I8Q
Sance for' docks * .87
Siiiee for dumpling . ^ 186
Siuape for dressed cod 183,
•Sanceforfawl % . . 86
Sanee for here . . SS^Sb.
,8anoe for larks ; . 88
Sauce for pw . / • . 77» 3»»,
Sauce for pun or perdi . I88>
SanoK for plain' bread pudding, 186
Sauce for plum yuddii^ . 185
Sdbee for rofst dMin > .. IM
SaMs fnr roast goose »• ih^
SaiMse forroaat SMUbo^ttMrttaar 179
Sauce forroaat tttriwjr . 85
Sauce for.MMBtturk^ of fo^ls 180
Sauce forlpoast Tenison 79
Saiwefortrouto ■ .*$, • 184
Stacefortnibot ^ . > 184
fiance fovw41diMks^ .181
SauM»kbBtar % |. 47,48
Sance. machr^ - '--■ . 185
Sauce, min^ for lamb'
180
187
.X
1 1
<
INDEX. '
A
''V .VJ.
P*ge
Sraot, imutard uui horMndiih 186
Sauce, onion, for rout shoulder
of mutton . . .170
Saooe, pardey andbutter . 186
Sraoe, salad . . 814
Sauoe^ skate • . . . 184
Sauce, tomata . . . 134
Sauoei white . • 46
Sauce, white, and fricassee .148
Sauce, whiter for ha^ldockB 182
Sauce, woodcock . . 181
JSavces, rich cullisfor . 121
Sausages ^th red cabbage .116
SaTOttryjeUv . . , . 122
Sarof biscuit . / . 278
Savoy cake . , . 2781
SeaDop ojrstera , , " I . 68
Seotch coUopa . . . leo
S<» cale; with white saiioe . 207
Sea-eat,, wiih brown saucf 63
Se»^ with while sauce
..Seedcake -■"■ ,;'-■- ■:i/'
$lieei^ piece* in . .' .
Shem rumps, to dress, wiA ritpi 132
She^ tongues as frieuadeau/. 131
Shiep tongues baked, widi white
132
. 281
271
. 11
.292
• 66
164
:, 10
61
4^48
.61
8
; 880
297
2
sauce- . . * /^
She^ tongues in paste. C >
Sheep tongues with v&iam
Sheep's head broth '-::
ShflHtbcead *
ShirCfwsbury eats '" : .
.Shrimps, to choose i r
SiBabubs V' " V
Skate in savouty jd^ - T
Skate, fance for \«v
Skates, to ehooaa Ai .
Skate, t(|i crimp . .
&UnI^ BalnanuNm ■ .
SmciltSk tp chooit <^
SnettSi^tofty *
Snipes^ tocihooit v v
Sfl^ci^ to roast .
&upeR, to trusa^.
fitooiiibagiflfcmi
Sno#baIb with apples
Sole*, to dress
Souffle of applea and custard
Souffle pudding . .
Soup, almimd
Soup, brown . .
Soup, chestnut .
Soupcressjr . .
Soup, curry .
Soup, fine pease . *
Soup, flimnder
'Soupj garden or vegetable
Sonp,giblet . .
Soup, sreen pease
Soup,'hare .
I Sou|^ Italian ,
^p^ lobrter
Soup, macaroni-
Sqnp, m aca ha a i, with cheese
Soup iw^re .•
Soup, mode turUe
S|oup^ muB^ietawney
Soup, onion . ;^
Soup^oxlMad.
S^pt oyster *> .
Soup, piurtadge . -v .
Soup, pease . ' .
Soup, pigeon , • .' T
Soup, portdile, ' .
Sonpt rich rice ■ V »
Soup, rump : * ^
Soupsant^ >
Sonp» turnip V . .
SoiqbT^.
Soup,,Ti|ia](edli
Soup, wmt «
l^paniah «rtam i-
Bpaaldi inmmd^
Spiniah JBf itters
Spitaaga^tadi«li
fsf e
61
291
264
. 21
16
V 29
16
. 32
26
. 38
23
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88
. 86
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200^961
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Stnwbcrry wine
l^tiurgeoo, to dMMMt
* BiMt dnmpling •
$«a^pttddiBg ^^^
SmtMcoit
Sonr pMto for tifftleti
8ai|ir, to datify
Mel omelet
Tongue, beef, to frfcjMeie, WWii lOl
Toflgne, beef) to roiet . ja
ToBftte* beef, to itoir . IPJ
ToiiKiie> to boU . . •' JJ
Tongue, to rowrt ">. i. r .^
tjfcgaa,, rf« fo» _ 1^- IW
Tojoe^ aeep, ■»fr'«^*^* ^
Teamem ebeep, bdwd with^f-c^:^
wbiteiaiioe • \ *
TottgttCB, abeep. in pa^.
Totenee, ebeep, witb mmom
Tr* ^ •
TriBi, fieh. witb oiMtard
Tripe •• Incandeftue
Tripe, to curry -
Xripe, to fricaieeei wbito
trip^tofry . _^ •
Tripei to frjr in belter
Tyipe,^etew ^
iTiro«l,toebooee ^^^
Tkonl, to inm fceah Witor
far
of ban •. . -7
^ ^^ .plain bali»d, wiA^
«Pit^:^iBbeteraaM ^v?;-
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T«lbot> willfc Jaba.-
|w^,«»A far boiled
TivtaqrrtM^ »>^
Tgike]r»t«boil
TsAojr, to ebooao
tisltffy.toroMt •
3^nbisr,«o«nMa,fcr
f^^wy^iHraaa^for
yeal,ool
V. Veal/ooJ
C Veal, obi
Veal eutl
Veal, fill
aanoe
Veal,fifl
Vealfrie
, Veal, «
g Voalgrii
▼ Veal gri<
. Veal,loi
> Veal,loi
Veal, ob
VoaTolii
- Vealolii
, Veal pie
Vealrol
Vedl aov
Veal, to
Veal, to
' V^Lto
Veniaon
"laiiip
Vennon
Vmina
Veniaon
VenkoB
VenHioi
Vennio
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102
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Vetlf^oold, to fricMMe ,
•i . Vftl, wkl, to fry . •
^ Yfltl, cold rout, whtit -
Yealentkti . • •
Ved, fillet ol, with becliamcl
MUOO I*- •
Vwl, fiDet 0^ hec h im ril ad
VMlfrieuidM%brcwt of
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1^-rf.
110
113
110
in ,
lb.
ib.
9
184
108
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161
188
180
168
148
118
IW
YemiMcBi ionp
Vetids, brawii^
Viiiq;ar, to min
Vol Ml Tout
».-^
V«a, fricMddia of . \U
# Toil griitlM and green peaae, 188
Veal gnstle^ fruMMee of - . MV
Tealffciibof* , •' 118
•' Veal, loin of, to frieaaMe lfi8» 188
VeaL oliaerrations on roaatinf 78
YoaioKwa Mfl^ 188
Veal olivea, cliiurtreaiix of ^ 188
Vealpio
Walnut to picililB» Uack j__ ^^ «
Walnuts, to pickle, greeir l|rvtra»j ^ 1
Water, beat ior bcewing # '. . 2n v
Whigi for teabraad • . 887 ' «>;
White aauoe .» 45, Hi
White aauce and fiicmee ' Ids'
White loop . 28,a(V9k
a
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Vedlaoiip
V«al,tooolIar
Vori, to dbooio
V%rtabh sonp
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VeniaoQ, to maat •
VanHfiedliaiatitfd
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944
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WikUbiirl, to trute ' ,
Windaorbeana / i^. - 'VI.*
Winayoowalip ^ • ''r •' fto
Wine,ctimuit M849>ib.
Wiia^da mapn . r . 808
wine, rTonagnae ^« !■»
WiM,gi]«er . 864»868
Wne,yeaa berty/ ":^<^ W
Wn i^ pM" gooadMny
WbiMii ^pifaipe .. ■ •
wine, aupWDany
Winteraakd .
Woodeodt MHMa
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DINNER BILLS.
R OT THBEE COUB8E8.
J^'irst Courte.
Fried J^tes.
- . Vermicelli Soup.
Patties.
^ Salmon.
. N .
Second Cwme.
oiled Leg of Pork,
ters. Sheep Tpngues Larded.
Epergae. Tbiigue.
Dressed Lobster.
►in of Veal Roasted *
Third Course^
mvn
lobster Soup.
Vouleveiit of O;
Turkey.
TuibenofHare
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