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: : St je, Lit; Vgvell try we Cn « Hard AN iunting ~— ae c A
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a ee Moin rei Tia a Nee ee ee ye. - pea a tt eae Bi PO OMG Sab Ug .
THE
“ART of COOKERY,»
MADE
| P LAIN
} Which far exceed
and
s any Thing of the Kind ‘bits
yet publifhed.
BAM EN:
CONTAINING,
I Of Roafting, Boiling, EPc.
KI. Of Made-Dithes.
I. Read this Chapter, and-you
will find how Expenfive a
_ French Cook’s Sauce is.
IV. To make a Number of pretty
little Dithes fit for a Supper or
Side-Dith, and little Corner-
Dithes for a great Table; and
the reft you have in the Chap-
ter for Lent.
V. To drefs Fith.
VI. Of Soops and Broths.
Vil, Of Puddings.
VIII. Of Pies.
IX. For a Lent Dinner, a Number
of good Difhes, which you. may
Relic ufe of for a Table at any
other ‘Time.
X. Directions for the Sick.
XI. For Caprains of Ships.
XII. Of Hogs Puddings, Sau-
p tages, Oe... 05
XI. To pot and make Hams,
E%c.
XIV. Of Pickling.
XV. OF making Cakes, Gc.
XVI. Of Cheefecakes, Creams,
Jellies, Whip Syllabubs, &c.
XVIL OF Made Wines, Brewing,
French Bread, Muffins, &c.
XVIUL Jarring Cherries, and
Preferves, &%c.
XIX. To make Anchovies, Ver-
micella, Catchup, Vinegar,
and to keep Ar tichokes,
French Beans, &¥c.
XX. Of Diftilling.
X XI. How to Marker ;
{ousvof the Veir for Butchers
Meat, cealey Pci
Roots, €@c. and Fruit.
the Sea- |
H oe
pn ee © AvcerrainCure for theBite
of a Mad Dog. By Dr. Mead.
XXL. A oe to keep clear
from Buggs.
"To which are added,
By Way
ee APP EN De.
I. To drefs a Turtle, the Weft-India Way. U. 'To make Ice Cream.
ill. A Turkey, &e. in Jelly.
Cherries or Green Gages.
LV. Tomake Citron.
VI. ‘To take Ironmolds out of Linnen.
V. To candy
by a
Ye FOURTH EDITION,
i; A D Y. :
with ADDITIONS. ©
Bik) NS er sOueNe :
Printed for the Au ror, and fold at the Bluecoat-Boy, near the Royal
Exchange; at Mrs. A{bburn’s China-Shop, the Corner of #leet-Ditch ;
at the Leg and Dial, in Fleet-Stveet ;
T, aviftock-Street, Covent-Garden ; at Mr.
at the Prince of J ales’s Avms, in
Trye’s, near Gray. s-Inn-
Gate, Holborn, and by the Bookfellers in Town and Country.
M.DCC_ LI.
; [Price 38. 6d. ftitch'd, and 5s. bound
*, * This BOOK is publith’d with His MA JES’
Pat X¥’s R. oy 4!
Licence; and whoever prints kt, or any Part of, it, will be
profecuted,
4
NS
"
|
%
. 4
‘Tiere: shat dies
et —— woe $ > «ib.
A fecond. Way. ‘to fry Beef
Steaks ib.
Another Way to do’ Beef Steaks
A pretty Side-Dith of Beef a
‘Eo drefs a Fillet of Beet 0 Lib,
Beef Steaks rolled G2 gh,
To ftew a Rump of Bef 40
Another Way to vin aRump ee
[Beef » 4 ib.
Portugal Beef. 1° «i ds 41
To ftew a Rump of Beef, or
the Brifcuit, the French Way
sae 9
ib.
To few Beef Gobbets’ aes Oly.
Beef Royal
A Tongue and Udder forced © &
To fricafey Neats Tongues
To force a Tongue
To ftew Neats ‘T ongues ae
ib,
To fricafey Ox-Palates + | ig
‘Fo roaft Ox-Palates | -
To drefs a Leg of Mutton a .
Royale 44
A Leg of Mutton ala ae
To roaft a Leg of Matton with
Oy fters | 4s
cont
pag.
To roaft a Leg of Mutton re
- Cockles
A Shoulder of Mutton in a
, Sram |
Harrico of Mutton
fo french a Hind - Saddle i;
- Mutton ib.
Se nother French Way, call’d,
St. Menehout 46
| Cutlets. a la Maintenon, a very
good Dith ib.
To make a Mutton Hath 47°
‘To drefs Pigs Petty-toes ib.
A fecond Way to roaft a Leg of
Mutton with Oyfters 56.
‘To drefs a Leg of Mutton to a
like Venifon |
‘To drefs Mutton the Paskith
_ Way ib.
A Shoulder of Mutton, wah .
_Ragoo of Turnips
To ftuff a Leg or Shoulder ‘of
_ Mutton 49
Sheeps Rumps, with Rice . 1b.
To bake Lamb and Rice 59
‘Baked Mutton Chops ib,
A forced Leg of Lamb ib.
To fry aLoin of Lamb 1
Another Way of frying a Neck.
or Loin of Lamb ib.
'To make a Ragoo of Lamb ‘52
To ftew aJuamb’s or Calf’s Head
ib.
To drefS Veal a laBourgoife 53
A difguifed Leg of Veal and
saACOR ib.
‘A Pillaw of Veal i ab,
Bombarded Veal 54
‘Veal Rolls i
ib.
Olives of Veal, the French hWay
Scotch Collops a la Peatbois
ib.
‘To make a favoury Dith of Veal
ib.
Scotch Collopslarded. 56.
Ena ft &
pag.
i0.p them White © ——-6
eal Blanquets re a
i Shoulder of Veal a la Piemon-—
toife ‘tb,
A Calf’s Head furprife ga
Sweetbreads of Veal ala Dau-
phine ib.
Another Way to drefs Sweet-
breads
58
Calf’s Chitterlings or Andouilles |
ib.
To drefs Calf’s Chirrer ling cu-
rioufly 59
To dre(e a Ham a la Braife Ib.
To roaft a Ham or Gammon 60
To fluff a ‘Chine of Pork ib..
Various Ways of drefling a re
A Pig in Jelly
To drefs a Pig the Frengt way
To drefs a Pig au. Pere- a
A Pig Matelote bas
To drefs a Pig like a Fat Lamb
1 roaft a Pig with the Hair a
To roaft a Pig with the Skin on
64
To make a pretty Dith of a Breatt
of Venifon ib,
To boil.a Haunch or Neck of
Venifon
65
To boil a Leg oe Antine file
-Venifon | ‘ib.
To roaft Tripe 66
To drefs Poultry Foo
A Neck of Mutton, eall'd; the
* Fahy ‘Dith ib,
Fo refs a Loin of Park, with
Onions. - Yor
To make a Currey, the India
Way or
‘Fo boil the Rice
To make a Pellow, the I Tate
Way ib.
Another Way to. make a Pellow —
i Mage
‘Fo make Effence of Hace ib,
Rules to be obferved in all
ib,
Made-Difhes
CHAP.
+ -
Il.
Read this, Cnaptes. and. you will find bow expenfi ve a 4 French.
Cook’s Sauce 4s.
aes “:
r French Way of drcligl
Partridges 103.
To make Effence of Ham 104
A Cullis for all Sorts of Ragoo
ib.
. & Cullis for all Sorts of Butcher’ s
Meat ib.
Cullis the Italian Way
Cullis of Crawfifh ib.
A White Cullis
‘Sauce for a Brace of Bk: Sal
Pheafants, or any bibs tl
pleafe
CHA P.
c 6}
“CHAP.
BN T
I.
ts make a Number of pretty little Dishes fit for a ican, op
_ Side-Difh, and little Corner-Difhes for a great Table ; 3 and
othe Me Ay baves én the igh ite Sor Lent.. hie
‘ : pag.
OG's Ears forced oy
-To: force Cécks-Combs ib.
To preférvée Cocks-Combs ib.
To preferve or ore Pigs Feet
‘and Ears
To pickle Ox Palaces:
To ftew Cucumbers
To ragoo Cucumbers . ib.
A Fricafey of Kidriey Beans ib.
To drefs Windfor Beahs ib.
To make Jumballs. ib.
To make a ragoo of Onions 110
A ragoo of Oyfters ib.
A ragoo of Afparagus ib.
A ragoo of Livers”. * Tr
‘Fo-raeoo Cauliflowers ib.
Stewed Peas and Lettuce ib.
Cod-Sounds broiled with Gravy
112
A forced Cabbage. ib.
Stewed Red Cabbage ib.
pases pape and Brewed.
Ox Palate bane
; Sole
To fate Cucumbers
113
Fry'd ot SON | > ab.
Collop and Eggs ib.
To drefs cold Foul or ¢ Pigeon
91g
To mince Veal x ip
To fry:cold Veal:
To to{s up cold Veal ne ib
To hafh cold Muttom rig
To haf ‘Mutton like Venifon
ib.
To make Collops of cold: Beet
To make a Florendine of eg
"To make Silamonpundy I "4
Another Way ib.
A. third Salamongundy. 0... af
To make little Pafties
Petit Patties for uli al of
Difhes
Sg | "3
; Of tal or :
x1 SH Sauce with Lobites To make Done Shes
118
To make Shrimp Sauce
To make Anchovy Sauce ib.
119 To drefs’a Brace of Carp ib.
CHAP.
CHAP. VD
Me 8 Sor: MOF ge and Browdsss AeA VANS OY
pa 1g. « oh ONG rs a pag.
+0 make lcies Broth for A Crawfith Soop 123
Soops or Gravy 1z0 A‘good Gravy Sadat » dre]. 780,
Gravy for white Sauce. 121 A green Peas Soop). 124
Gravy for ponies | Fowl, or A white PeasSoop + + 125
Ragoo ~~ ib. Another Way to make ite; ib!
Gravy for a Fowl, wwiten! you A Chefnut Soop «> | Site ib.
have no Meat nor Gravy penay: To make Mutton Broth 126
ib. Beef Broth « ovib.
To make Mutton or Veal Gravy
122
La ssh ftrong Fith Gravy ib,
To make: Plumb - Porridge for
ib,
Chriftmas
To imake ftrong Broth to keep
for i.
123
To make Scotch Batley Br on
Te male Hodge-Podge
To make Pocket Soop) © ~~ “We
To make Portable Soap’ — 128
Rules to be! obferved: in» aking
‘Soops or a } AD OF ERT ID
ys, Sani iigeh ikon Cit oD:
VIL
Of Puddings.
‘ pa e.
Ay N se Pudding to mas
30
oe sake a Calf’s Foot Padding
ou ib
“Temake a Pith Pudding ih
lo make a. Marrow Pudding
131
- A boiled Sewet Pudding ib.
* potied Plumb Pade ib.
, 4 :
ag.
A Yorkthire.Pudding ait I
A Steak Pudding
132
A Vermicella Pudding, with
Marrow ~ ib.
Sewet Dumplings 133
An Oxford Pudding ib,
Rules to be obferved in mak-
ing Puddings, &c. ib,
“CHAP:
Soa Ww F
EN T S
CH A P. VIL
OF Pies,
pag.
Toi make a very fine.fweet
Lamb or Veal Pye , 134
To make prerty fweet Lamb or
i alagipag
A Goo’ Py Secsies 1406
To make a Aone Pafty ab:
A Calf’s Head Pye. + so ,
Veal Pye od ib; "Fo make a Tort.
A favoury Veal Pye — .. ib. To make Mince: Pies the. ben
To make a favoury Lamb or Way 3 ab:
Veal Pye 135 Tort de Moy Pk lane ray
To make a Calt’s Foot Pye ib; To make Orange. or Lemon
To make an Olive Pye ..,. ib. ~ Tarts. | db:
To feafon an Egg Pye 136 To make different Sorts of Pass
To.make a Mutton Pye ib. : : aga
A Beef Steak Pye ibe Pafte for Tatts. ith ogingeab.
A Ham Pye ib. . Another Pafte for Tarts /.. ss
‘Fo make a Pigeon Pye . 137 Puff-pafte :
To make a Giblet Pye ib. A good Cruft for great Pies: ae
‘To make a Duck Pye ib. A Standing Craft for great Pies
A Chicken Pye 138 ib,
A-Chefhire Pork Pye ib, A cold Cruft meri le 7 Ne
A Devonfhire Squab Pye ib. A Dripping Cruft ib,
An.Ox-Cheek Pye 139 A Cruft for Cuftards © ib,’
A Shropfhire Pye ib, Pafte for Crackling Cruft 146
A Yorkshire Chriftmas Pye ib. | ;
CHE AC Pin TL,
For a Faft-Dinner, a Number of good Difhes, which you may
make ufe of for a Lable at any other Time.
pag.
Peas Soop 146
Aa green Peas Soop 147
Ratiers green Peas Soop ib.
Soop Meager ib,
ait hh
To make an Onion Soep oo
To make an Eel Soop ib.
To make a Crawfifh Soop ib.
To make Muflel Soop 149
Os
¢oN fT
g...
To Oe a Scate- or homtack
Rict'Paricakes
EN? Se
RE be ae.
ee 150 ‘To make a Pupton of sales ib.
To make an Oyfter Soop" ~ ab. To make Black Caps. ete
To make an Aimond Soop ib. ‘To bake Apples whole.” ib. 3
To make a Rice Soop 151 ToftewPears 5
Toimake a Barley Soop ib. ‘I'o ftew Pears in a tee 162 :
Fo make a Turnip Soop ib. To flew Peats Purple” ane ib.
~ ‘To make an‘Egy Soop’ 152 To ftew Pippins whole ne i
To make Peas Porridge ib. A pretty Made Dith gp
‘To make a Whité Por ib. To make Kickfhaws a 6 |
To make aRice White Por ib. Pain Perdu, or Cream Tr ae” fig ,
To make Rice Milk 153 Salamatigundy for a Mid: leDith, |
To make an Orangé Pooh 10. 2a Supper | ayn
Toahake aWeftmiiftter Fool. ib.
‘To make a Goofeberry Fool ib.
To make Furmity “164
To make Plumb - nist ese or
‘Barley Gruel ae oy.
ehh.
To make a Tanfey 2a Mh "764-
Afiother Way me ae:
To! make Hedge- Hog’ abe dhs
Another Way as |
To make pretty Almond Post eS;
Butier'd Wheat ib, - x,
Plumb Gruel ab. To make fey‘d Toafts °°!" ” ‘b. .
A Flour Hafty- cedahind: ib, To ftew a Brace of Cat 8 Ab;
An Oatmeal'Hafty-pudding’ 155 ‘To fry Carp” ote :
An excellent Sack Pofier ib, To bake cat ie
Another Sack P Poffet ib, To fry Te | 168
A fine Hafty- -pudding ib, To'roaft'a Cod’s Head ibs
To make Hafty+¥ ritters ' 56 ‘To boil a Cod"s Head mae 16g
Fine Fritters. ~ Ibs To flew Cod nae vod Ba
Another Way ib. To fritafey Cod 70°
Apple Fritters ib. To bake a Cod’s Head ib.
Curd Fritters. 157 To broil Shrimps, Cod, Salmon, :
Fritters Royal ib. _ Whiting, or Haddocks .. 171.
Skirret Fritters ib, Or Oy er- Sauce made thus. “1b.
White Fritters ib. To drefs litrle Fith “cen
Water Fritters 158 ‘To broil Mackrel “i Las
Syringed Fritters ib. ‘To brotl Weavers ab.
Vine Leaves Fritters ib. To boil Turburtt | es Tbe
Clary Fritrers SO ogg Fo bakéTurbarm, 9 L pibsr
Apple Frazes “is --. “gb. TO drefS a Jole of pickled Sal-
Almond Fraze° - ib. mon 7B
Pancakes as To broil Salmon ee oS
Vine Pancakes ; Baked Salmon eS REEL ST
A. fecond Sort of Fine Panes To broil Mackrel whole 74.
my "Fo broil Herrings 4. abs
A. ‘hird Sort
A fourth Sort, call"d, a Qui ai
a Hae
To fry Herrings ib
To drefs Herrings ‘and Cabbage
Toy
pag-
To make Water-Sokey . 175
To ftew Eels _
‘To few Eels with Broth He
To drefs a Pike ib.
To, broil Haddocks, when they
are in High Seafon, 176
To broil Cod-Sounds ib.
To fricafey.Cod-Sounds ib.
To. drefs Salmon au. Court
ouillon 177
To dreds Salmon a la Braife ib.
mon in Cafes 178
To drefs Flat-Fith _ ib.
aa “i ep -Fifh ib.
o drefs in | 179
To fry Lampreys ib.
To Ea hy Rels ib.
To.fry Eels ib.
To broil Eels. ib.
To farce Eels with White Sauce
180
To. drefs, Eels with Brown Sauce
ib,
To roaft a Piece of frefh Stur geon
ib
To roaft a Fillet or Collar of
‘Sturgeon, | 181
To boil Sturgeon ib.
‘To crimp Cod the Dutch Way
yr
To crimp Scate
To fricafey, Scate or ‘Thonback
White ib,
To fricafey it Brown, Ab.
To fricafey Soals, White 183.
To fricafey Soals. Brown, a
To boil Soals 184
To make. a Collar of Fith in
' Ragoo, to look like a. Breaft
of Veal collared ib.
To butter Crabs:or Lobfters.. 185:
Lo butter Lobfters, another, Way,
mt
To.roaft Lobiters
‘To, make afin. Dith, of, Lobe
EM OS
pag.
To drefs a. Crab,” 186
To ftew Prawns, . Shaisyps or
Crawfith ib.
To, make Collops:: of: Oyfters
To ftew Muffels — 6) 9 187
Another Way. to: flew Maffels
ib.
A third Way: ta: ach Mul
al
Te flew Scollops vib,
"Eo ragoo Oyfters 188
To ragoa Endive oe 2) a
To, ragoo French Beans: «.:. 89°
To make gated Brown Grasy
To, fricafey. Skinrets: @ won a3
Chardoons firy’d: and butend
Chardoons a la Frameitie bs
To make a Scoteh Rabbit iby
‘To make a Welch: rere aa “ .
To. make, an io age were
yal wey,
Or do it thus rh
Sorrel with Eggs: igi”
A Pricafey. of ‘Arsichale-Bottome :
Dig REA,
To.fry) Artichokes: A,
A White Fricafey of ee j
= make buttered Loaves ‘ib,
rockely: and: Kegs. | ee
Afparagis and Eggs “6 v
Brockely in:Sallad for ily 2
To.make Potatoe Cakes: ibs
A Pudding. made thus » 3
193
To make: ‘Rotators: Tice a:Collar .
of Veal or Mutton: ibs
To,broil Potatoes. ibs
To fry Potatoes ib:
Mafhed Potatoes. ib, -
To grill Shrimps. ib,
bustered Shrimps Og
To.drefs Spinach: ib;
Stewed Spinachand: Eggs .
Q
CO IK of
pag
: To boil Spinach, when you have
»no'Room cn the Fire, to do by"
‘To make \an Oatmeal “Padding
‘irfelf 104 3 make a Potatoe’ Phadine™ at
Afparagus forced i in French Rolis ‘To make a {ccon¢ Potatoe Pad-
195 ding” ae 207
To make Oyfter Loaves "> ib. To make a third Sort of Potatoe
To ftew Parfnips _ Ob, Pudding ib.
‘To mafh Parfnips e. To make an ‘Orange Padding ‘tb.
To itew Cucumbers ‘ibs 'To make'a fecond Sort: of, ‘Orange
‘To ragoo French Beat 196 © Pudding 1b.
A apa of Beans, with a Force
ib.
Or this Os Beans ragoo *d, with
» a Cabba | 197
Beans ragoo’d with Parfnips 1b.
Beans ragoo'd with Potatoes ib.
'To ragoo Sellery 198
* Yo ragoo Mufhrooms « ib.
A pretty Dith of Eggs ib,
Eggs a la’ Tri ve | 199
A Fricafey of Eggs ib.
A Ragoo of Eggs). © ib.
‘To broil Eggs 200
‘To drefs Eggs with Bread ib.
To farce Eggs ete 3p.
_ Eggs with ettuce ib.
To fry Eggs as round as =
: To make ati Egg as big as Twenty
ib,
To make a grand Dith of Fees
To. male a pretty Dith of Whites
- of
aES ae 202
‘To dreis Beans in Ragoo © ib.
An Amulet of Beans 203
‘To make a Bean Tanfey Ub.
‘fo make a Water 'T: ahicy ib.
Peas Francoife ib,
Green Peas with Cream © 204
AvFarce Meagre Cabbage ib.
To farce Cucumbers aos
'To ftew Cucumbers ib.
Fry’d Sellery berg!
Sellery with Cream 206
Cauli owers fry‘d ib.
.
“~
Find make a third Orange’ Pud-
ing * “yo 8
To make a fourth Ones, Pud-
“ding Mik 5
To make a Lemon Pudding © ib.
To bake an Almond Pudi ib.
To boil an Almond” Pudding
To make a Sagoe Padding’ © a
To make a Millet Pudding’ tb.
'To make a Carrot Pudding “4b.
A fecond Carrot Pudding “210
To make a Cowflip Pudding ib,
To make a Quince, Apricot, or
pode Pear - plumb eee:
To ake Pearl Bar ley Padding
ib.
To make’ a French’ Barley Pud-
ding ae
To make an Apple Pudding: ” ib.
To make-an Italian Pudding ib.
To make a Rice Seat sm “Gb...
A fecend Ri¢e Pudding ~ “212,
A third Rice Pudding Leh
To boil a Cuftard Puig ‘St fb.
‘To make a Flour Pudding’ > fo.
To make a Batter’ Pudding’ ” 21 >
To make a Barcer’ Pudairg wither’ q
—-
%
--out Eogs
To makers a Grateful Pudding bs =,
A Bread Puddin 1g
To make a fine Bread Pudding
eg! 3
To make an ofdiaary Bread wir
- ding
To
G1 Bx AT
ee pas.
"To make a baked Bread Pudding,
214°
S15.
‘To make a boiled Loaf
"To make a Chefnut Pudding ib.
To, make a fine plain baked Pud-
ot ding ie ‘ib.
_To :
_, curd Pudding hogan db.
To make an Apricot Pudding
it 216
To make the Ipfwich Almon
Padding i
rudd ne Seiuweab.
To make a Vermicella Pudding |
Ws: Tac his : it ib.
Puddings for little Difhes. 217 |
_ To make a Sweet-meat Pudding
, | . ib.
To make a fine Plain Pudding
/ ib
ey PT dh hadi AD.
To make a Ratafia Pudding
i: si . (i. 2 BiB
To make a Bread and Butter
Pudding Mepron: i
To make a boiled Rice Pudding
/ ib
To make a cheap Rice Pudding
ib
, ib,
‘To make a cheap Plain Rice
Pudding 219
To make a cheap baked Rice
Pudding “ib,
Lo make a-Spinach Pudding ib.
To make a Quaking Pudding
: ib.
To make a Cream Pudding. 220
‘To make a Pruen Pudding _ ib.
To make a Spoonful Pudding ib.
To make an Apple Pudding ib.
To make Yeatt Dr ties 22%
Yo make Norfolk. Dumplings
fe id.
To make hard Dumplings _ib.
make a pretty little Cheefe~
3 ib
BW OFS
i)
Ratt Recker ik AOS.
Another. Way to make hard
- Dumplings ; 221
To make Apple Dumplings 222
Another Way to make Apple
«Dumplings. " O) Sab.
‘Fo make a Cheefe-curd Floren-
dine [as ie igias? od 1B.
A. Florendine of .Oranges or
‘To;make an Artichoke Pye 1b.
‘To make a fweet Egg Pye ib.
To make a Potatoe Pye 224
‘Fo make an Onion Pye.» ). ib.
To make an Orangeado “7
wf a ‘10,
‘Fo make a Skirrit Pye. ib.
‘To make an Apple Pye 225
To make a Cherry Pye . 1b.
‘To make a Salt-Fith Pye ib,
‘To make a Carp Pye ©. 226
To make a Soal-Pye. . ib.
To make an Eel Pye- 227
‘To make:a Flounder Pye» ib.
‘Fo make a Herring Pye ib.
do make a Salmon Pye ib.
To make a Lobfter Pye 228
To make a Muffel Pye ib.
To make. Lent Mince Pies ib.
To collar Salmon ib.
To collar Eels 229
To pickle or bake Herrings ib.
To pickte or bake Mackrel, to
keep all the Year » 1b.
To foufe Mackrel 230
To pot.a Lobfter ib.
To pot Eels 23%
‘Lo por Lampreys ib,
To pot Chars eib.,
To pot a Pike \ ib.
To pot Salmon © . y 723%
Another Way.-to pot Salmon
£7 YO:
e CHAP,
GQ es
he Oe Oe
ie CHA P, xX.
ie ~ Direétions: for the ‘Sith. Shiai
i iY make Mutton Broth To! make Panado | Tee y
: 233. 'To boil Sego Uae OTs,
To an a Beis of Veal .. ib. To boil Salup! “stet ienA ye hi
To make Beefor Mutton Broth ‘To make Ifinglafs Jelly sage
i for: very weak People, who
“take but little Nourifhment
To make the. Pectoral . Drink :
ib.
ib. To make ButteredWater, or
To: make Beek Diitils, ssdealy is
» ordered for weak People 234
To make Pork Broth, © 4. .1b.
To boil-a Chicken: » ib,
To. boil Pigéons.: =) 73235
To boil aPartridge, eran’ other
wWWVild- Fowl. «+ ab.
Ti, boil a Plaife or iciaten ib.
To mince Veal, or Chicken,
for the Sick or Weak Sat
To pull a Bisicken for the sick
2
To ake Chicken Broth on
To-make’Chicken Water ib.
To make White Caudle ib,
*T’o make Brown Caudle’
To make Water Gruel ib.
i
what the Germans: call ie
Soop, and are very fond o
for Supper... You have it 3
the Chapter for. Lents ib.
To make Seed Water “* ‘+ “tb.
To make Bread ee for the
Sick. ib,
To make Arageal “Afiss Milk
Cows Milk next to Affes Mik
done thus: » ib.
‘To make a good Drink ib.
‘To make Barley Water ib,
To make Sage Drink ib, -
To make it for a Child
Liquor for a Child that has the
Thruth 1 aa
To boil Comfery Roots ib,
inte
é
CHAP Xt.
For. Gaptains: of Ships.
pag.
'O make Catchup to keep
twenty Years 240
To make Fifh-Sauce to keep the
wel Year 241
‘.
To! pot Dripping, to» fry’ Bites
Meat, or Fritters, &c . :
To pickle Mufhrooms for the
Sea eee... ib.
PRET ES:
GONT
. ‘pag.
To make Mutfhroom Powder
242
To keep Mufhrooms without
“Pickle ib.
To keep Artichoke Bottoms wt
To fry Artichoke Bottoms ib
‘To ragoo Artichoke Bottoms ib,
Fo fricafey Artichoke Bottoms
243
To drefs Fish . ib.
To bake Fith — ib.
To make a Gravy Soop ib.
To make Peas Soop ib.
‘fo make Pork Poddine, or
ENTS
pag.
To make a Rice Pudding 244
To make aSewet Pudding 245
A Liver Pudding boiled ib..
To make an Oatmeal Pudding
ib.
To ake an Pac! Padding ib.
A Rice Pudding baked ‘ib
To make a Peas Puddin 246
To make a Harrico of French
Beans ib,
To make a Fowl Pye ib,
To make a Chefhire Pork ‘Pye
for Sea , 247
To make Sea Venifon ib.
To make ire Bests : He you
oR cet, Exc. 244 have hi Liang Brent! 248
CHAP. XIL
a Hogs pbs cea eee &c.
Pag} “Pag.
O make Almond Hogs To make Black Puddings» BAY
_ Puddings 248 To make Fine Saufages BGO
Another Way a9 To make common. Saulages
A third Way east
To make Bologria Saulages
To make Hogs Puddings i:
Currants ib.
"ib.
A SE eS TEST
O#t A Pi. XUL
Zo pot and make Haims, &c..
‘ pag.
O yot Pigeons, or hia
To pota coid. Tongue, Beef, oe
Venifon
fio 52
To pot Venifon *.
To pot Tong ues ib,
A fine Way to’ pot"a Tong te
ae
‘To pot Beef like Venton: is
To: pot Chefhire Cheefe> 2464
To collar a Breaft of Veil, or a
Pig iby.
> ers
Cz ‘ fa
a
ue
>
CONT
par.
To ¢ aotlar Beef, A is
Another Way to feafon a ‘collar
of Beet
To collar Salmon
To'make Dutch Beef ’
Tomake Sham Brawn ~
To foufe-a Turkey, in Imitation
“of Sturgeon se oy “ie
To pick ie Pork
mite
reo!
Pray,
256.
“ib.
A Pickle for amare whieh ‘isto.
pag.
ee ot foon 25.
To make Veal Hams i
To make Beef Hams
To make Mutton Hams 2 fe
To make Pork Hams
To make Bacon’ ~~ ~~ .
To fave potted Birds, that bein ‘
“to be bad "se .
To pickle” Mackrel, fas oe
veach ne ap is sal
- : ; 7 .
rif werdet eT
CHAP. Xiv.
Of Pickling.
a
een
260
To pickle Wallnuts White ib.
‘Co pickle Wallnuis Black 261
'To pickle Gerkins 202
_ To pickle Large Cucumbers in
Slices “ifib,,
To pickle Afparagus:
To pickle Peaches ib.
"'|~° pekie Wallnuts:
To pickle Radifh Pods 264
‘To pickle Frenci Beans. ib,
‘To pickle Cauliflowers ib,
To pickle Beat-ii oot 265
‘To pickle Whice Pilumbs ib.
Yo pickle Nectarines. and Apri-
cots ib.
- "Fo pickle Onions ib.
' To pickle Lemons. 266
To pickle Mufhrooms White ib.
To make. Pickle for Mufhrooms
ib.
To pickle Codlings 267
pag.
To pickle Red Currants 267
To pickle Fennel 1b,
To pickie Grapes, ib.
To pickle Barberries 268
To pickle Ked Cabbage ib...
To pickle Golden Pippins _ ib.
To pickie Siertioh Buds and
Limes, you pick them off the.
Lime Trees in the Summer’
269.
To pickle Oy fiers, Cockels att
Muffels piss)?
To pickle young Suckers, or
young Ariichokes.befere-the:.
Leaves are nard pie
To pickle Artichoke-Bottoms
270
ib...
To pickle Samphire
Imitation ie
Elder-Roots in
~ Bambo
AGS to be obferved in Pickling.
zi .
*
CHAR
CONTENTS.
CHAP. XV
Of making Cakes, &c. .
‘Pag. pag.
%O make a.rich Cake . 271. To make Ginger-Bread. .) 274
To lcea great Cake 272 ‘To make litle fine Cakes 295
"Fo make a Pound Cake ib- Another Sort of little Cakes. ib.)
To make a cheap Seed Cake ib, ‘To make Drop Bitcuits.. ib.
‘To make a Butrer Cake ib. ‘To make common Bifcuits) . iby
Tomake Ginger-Bread Cakes273. ‘Io make French Bifcuits, .. 276
To make a fine Seed or Saffron ‘To make Mackeroons , ib,
Cake
the Nun’s Cake
To make Pepper Cakes 2°74.
To make Portugal Cakes ib.
“To make a pretty Cake ib.
ib.
To make a rich Seed Cake, call’d
ib.
‘To make Shrewsbury; Cakes. ib.;
‘To make Madling Cakes) » ib.
To make light Wigs. iv) 27m.
To mae very good. Wigs: a
To make Buns, .
‘To, make little Plumb, Cakes hee
ee
CHAP. XVL: fata
Of Cheefecakes, Creams, Fellies, Whipt Sylabubs, &c.
ee make fine Gheelecakéc ove
+: make Temon 3
ca kes 279
A fecond Sort of. Lemon Cheefe-
cakes ib.
To make Almond Chee ak es ib.,
To make Fairy Butter, 280
Almond Cuftards ib
Baked Cuftards ib,
Plain Coftards ib.
Oran e Butter ib
Steeplé’ Cream 281
Lemon Cream ib;
A‘ fecond Lemon Cream ib.
Jeuy of Cream . 282)
range Cream ib.
Goofeberry Cream. nib
Barley Cream ib.
Blanch’d Cream 233
Almond Cream ib.
A fine Cream ib.
Ratafia Cream ib.
W hipt Cream 284
pag.
Whipt:Syllabubs:~ 284.
Everlafting Syjlabubs ib,
Tomakea Trifle — igs 9
To make Hartfhorn: Jelly” ib.
Ribband Jelly ib.
Calves Feet Jelly: 286.
. Currant Jelly ib.
», Rafpberry Giam ib,
> 'To; make Hartfhorn Flummery
285°
4 As Tiled Way to make Harrf-
born F lammery. ib.
- Oatmeal Flummery.
Hit
To; make a fine Syllabub from,
the, Cow 288
Toi make a Hedge-Hog ib.
.. French Flummery.. 289
A buttered ‘Tort ib:
. Moonfhine ib.
The floating. Ifland, a pretty
Dith for the Middle of a’T'a-
ble at a fecond Courfe, or for
Supper » “2:90
C. HA: P.
CONTENTS
Of Made Wines, Brewing, French Bread; Muffins, &e.
| ee Lee | a ption &
“¥* O make Raifin Wine 291. ‘The beft'Thing for Rope Beer
SB Elder Wine ©
Orange Wine.
Orange Wine
with Raifins
very like Frontiniac
Goofeberry Wine
Currant Wine
292
1b.
ib.
t
Cherry Wine - 293,
Birch Wine ib. .
Quince Wine anaes
Cowflip or Clary Wine 294 |
‘Turnip Wine — 1D.
Rafpberry Wine ib.
Rules for Brewing 295
4 % he z »
* ate a Ws s -
ag.
~ ib. When a Barrel of Beer is turn'd:
four.
| fins ib., 'To make White Brew aetsrete!
To make Elder-Flower Wine,, te} - ‘ib :
London, Way 7”
French Bread Brag
Muffins and Oarcakes 298.
A. Receipt. for making Bread‘
without Barm, by the Help of
a Leaven . . 299...
A Method. to preferve a large’
Stock of Yeaft, which will.
keep and be of Ufe for feveral °
Months, either to make Bread’
or Cakes la sslomiallpoin
LEN AL EEO TELE L LE ITED EL EE TIO ICIS tat,
CHAP. XVIIL
Farring Cherries and Preferves, &c.
pit pet pag. prices sion + $90
O jarCherriesLady North's Syrup of Peach Bloffoms 304
© Wa _ 300. «Syrup of Quinces — : piitaet
"Todry Cherries 301 ‘To preferve Apricots, ib,
‘To preferve Cherries, with the
Leaves and Stalks green ib.
‘To make Orange Marmalade ib.
White Marmalade ib.
‘To preferve Oranges whole 302
‘To make red Marmalade ib.
Red Quinces whole’ — 303
Jelly for the Quinces ib.
fo make Conferve of red Rofes,
or any other Flowers ib,
Conferve of Hips ° i
‘To make Syrup of Rofes
Syrup of Citron ~~ 304
“Syrup of Clove Gilliflowers — ib,
“4b.
1D ¢ °F,
. To make Quince Cakes
To preferve Damfons whole 30¢ |
To candy any Sort of Flowers ib,”
To preferve Goofeberries whole, —
“without ftoning ib, ,
To preferve white Wallnuts 306.
To preferve Walinuts green ib.
To preferve the large green
Plumbs 307
A nice Way to preferve Peaches),
4 " 1 ws i.
A fecond Way to preferve »
Peaches ee) tt
thik
tb. 2.
at Aaa
EQ 02 LEM ES
CHAP, XIX,
To make peeovies, Vermicelta, Catchup, inet and. to. to keep
Artichokes, French Beans, &c.
Nc, eUMe tu-e P
- O. make Anchovies | 308 To ea green | Gooteberries “fl
To pickle Smelts, where — Chriftmas “Aan
-you have Plenty ib. To keep red Goofeberries “314
To make Vermicella © © ib. Tokeep Wallnutsall the Year ib...
To make Catchup ib. To keep Lemons ~ ib.”
Another Way to make aie To keep white Bullice, Pear-,
309 Plumbs, or Damfons, &c. for.
Artichokes hae alltheYearib. Tarts or Pies Sinead ua iithey
To keep French Beans all . To make Vinegar ~ 3123
ue eat To fry Smelts ibe xe
To keep green Peas till Chritt To roaft a Pound of Butter” ib.
mas ~ib. .'To raife a Sallad int two Hours at.
Another Wey to prelerve green the Bane hy" Peiogim oe:
Peass: yf} ib. pide Y YIISOGre,
TOW Pe
ai Of Diftiling.
pag. abbot ist pag.
O diftil Wallnut-water 313 Hyfterical-water mp
“How to ufe this ordinary To diftil red Rofe Buds © > "tb, ~
"Still iad ib, To make Plague-water 315
‘To make Treaclezwater 314 To make Surfeit-water. ~: ib.
Black Cherry-water | ib. To make pilkewaber wpe gi)
CHAP. XXL.
How to market, and the Seafons of the Year for Butchers Meat, :
Poultry, Fifh, Herbs, Roots, &e. and Fruit. “4
pag. j pagina |
‘Bullock 316 How to ‘chufe Brawn, Venilon,
. A Sheep | ayy Weltphalia Hams, &c.. . 3190”
A Calf ib. “How to chufe Poultry. . Sea
Houfe Lamb ib. Fifh in Seaton Candlemas Quar-
A Hog | ION HEL 323
A Bacon Hog 318 Midiummer Quartér ib,
To chufe Butchers Meat ib. Michaelmas Quarter ib.
Chriftmas
¢cOoON T
riftmas Quarter eudnbe4
2 to chufe Fifth . ib.
January Fruits eles ‘are yet
lafting 325
February Fruits which are yet
sie | A age 3
March ruits, ag higy are yet git
aR
326
8 the Predué *f the Kitchen
and Fruit Garden this Month ib.
hye the Product of the Kitchen
aN ts
pag.
vane Erui t Garden » % co
. Jaly,.t haus of the pias
and Fruit Garden ea,
Auguft, the Produé of theKitchen
_ and Fruit.Garden _ . 327
September, ’ the Produét. of os
‘Kitchen ahd Fruit Garden. ‘ib.
October, the, Produét’ of the
Kitchen and Fruit Garden ib.
November, the Produé& of the
Kitchen ahd Fruit Gardén 328
December, the Produét of. ne
| Ritch and Frait St oF
~”
oe Say.
Certain Cure for the Bite
of a mad Dog 328 |
Another for the Bite of a pa:
329
ae “gee apaintt the Plague ab,
OWA PB: XXIL af ia
A certain Cure for the Bite of a Mad Deg.
vee
How to)keep clear from m Bee:
329
‘An eHeGual Way to clear the
Bedftead of Buggs 330
Directions for the eS a ib.
BP’? EB
vn. Seale WHA: pag
"|: O drefs a Turtle the Wef-
India Way .-
agate
To make Ice Cream. 3 33
A Turkey, &c. in Jelly ¢ .\ tbe |
To make Citron - 33a
ND 1X
P: ag.
oon candy Paiste or. Green
334
1 the) Tronmolds out Be Lin
5
ak ; :
4M a> he
THE '
ART of COOK
CHAP L
OF Roafting, Boiling, &c.
HAT profefs’d Cooks will find fault with touching upon
a Branch of Cookery which they never thought worth
their Notice, 1s what I expe&t: However, this I know,
it is the moft neceflary Part of it; and few Servants there are,
that know how to Roaft and Boil to Perfe€tion.
I don’t pretend to teach profefs’d Cooks, but my Defign is to
inftruét the Ignorant and Unlearned (which will likewile sbe of
great Ufe in all private Families) and in fo plain and full a Man-
ner, that the moft illiterate and ignorant za who can. but
read, will know how to do every Thing in Cookery well. |
I fhall firft begin with Roaft and Boil’d of all Sorts, and muft
defire the Cook to order her Fire according to what fhe is to
drefs 5 if any Thing very little or thin, then a pretty little brisk
Fire, that it may be done quick and nice; if a very large Josnr,
then be fure a good Fire be laid to cake. Let it be clear at the
Bottom; and when your Meat is Half done, move the: Dripping-
an and Spit a little from the Fire, and ftir up a good brjsk Fire;
r according to the Goodnefs of your Fire, your Meat will be
done fooner or later.
2.242 ©
2 “ he Art of Cookery,
iano asus Se
Ma Rem iS SOR eisai oss eae bie
tf Beef, be fure to paper the Top, and bafte it well all the
Time it is roafting, and throw a Handful of Salt on it. When
you fee the Smoke draw to'the Fire, itis near enough ; then take
off the Paper, bafte it well, and drudge it with a little Flour to
make a-fine Froth. Never falt your roaft. Meat before you lay it
to the Bite, for that draws out all the Gravy.» If you wuld keep
ita few Days before you drefs it) dry it very well with’a clean
Cloth, then flour it all over, and hang it where the Air will come
to it; bur be fure always to mind that there is no damp Place
about it, ifthere.is, you muft dry it well with a Cloth, Take up
your Meat,’ and garnifh your Difh with nothing but Horfe-
raddifh. *
MUTTON and LAMB.
As to roafting of Mutton; the Loin, the Saddle of Mutton
(which is the two Loins) and the Chine (which is. the two
Necks) muft be done ‘as the Beef above, But all other Sorts of
Mutton and Lamb muft be roafted with a quick clear Fire, and
without Paper; bafte itwhen you lay it down, and juft before you
take it up drudge it with a little Flour; /bur be fire not to
-ufe too much, for that takes away all the fine Tafte of the Meat.
Some chufe to skin a Loin of Mutton, and roaft it Brown without
Paper : But that you may. do juft as you pleafe, but be fure always
to take the Skin off a Breaft of Mutton. :
PN i AB Po eee
7 AS to Veal, you mouft. be careful to roaft it of a fine Brown’; if
a large Joint, a very. good Fire ; if a {mall Joint, a pretty ]it-
tle brisk Fire; if a Fillet or Loin, be {ure to-paper the Fat, that
you lofe as little of that as poffible. Lay it fome Diftance from
the Fire till it is foaked, then lay it near the Fire) 'Wheh you
lay it down, bafte it well with good Butter ; and when itis near
enough, bafte it-again, and drudge it with a little Flour. The
Breaft you muft roaft'with the Caul on till it is enough 5. and
skewer the Sweetbread. on the Back-fide of the Breaft. Wheniit -
“3s nigh enough, take off the Caul, bafte it, and drudge it witha
dittle Flour. at » Byrn” ¢ be ee
PORE.
iF
made Plain and Eafy. — :
iF 5 0\ RO: RR gil
PORK muft be well done, or it isapt to Surfeit. When you
~roaft a Loin, take a fharp Penknite and cut the Skin acrofs,.
to make the Crackling eax the better. ‘The Chine you muft not.
cut at alli YWhe beft Way to roaft a Leg, is firft ro parboil it, .
then skinit-and roaft it; baite ic-with Butter, then take a litle |
Sage, {lived it fine, a little Pepper and Salt, alittle Nutrmeg, and *
a few Crumbs of Bread; throw thefe over it all the Time its
». rdafting, then have a litrle Drawn Gravey.to put in the Difh with
‘the Crambs. that ‘drop from it. Some love the Knuckle {tuffed.
with Onions and Sage {hred, fmall; witha little Pepper and Salt,
Gravy and Apple-Sauce to it. g'his they call a Mock-Goote.
Vhe Spring,. or Hand of Pork, 1f very young, roafted hike a Pig.
eats very well, otherwife it is. better boiled. ~The Sparerib' fhonid
be bafted with a little Bit of Butter, a very little Dutt of Flour,
and {ome Sage fhred {mall: But we never make’ any.Sauce to i
but Apple-Sauce. “The beft Way to drefs Pork Griskins is ta
roaft them, bafte them with a little Butter and Crumbs.of Bread,.
Sage, anda little Pepper and Salt. Few éat any Thing with thete
bie mira | | ; ge ae
eae To Roaft a, Pig.
‘PET ~your Pig and Jay it to the Fire, which, muft be a very
‘good one at each End, or hang a flat Iron in the Middle of
the Grate. Before you lay your Pig down, take a little Sage fhred
imall, a Piece of Butter as big as a Walnut, and a little Pepper
and Salt; put them into the Pig and few it up with coarfe Thread,
then flour it all over very well, and keep flouring it till the Eyes
drop out, or you find the Crackling ‘hard. Be fure to fave all the
Gravy that comes ont of it, which you muft do by fetting Bafons
or Pans under the Pig ‘in the Dripping-pan, as toon as you find
the: Gravy begin'to ron. . When the Pig is enough, ftir-the Fire
up'brisk 5 take a coarfe Cloth, withcabout:a Quarter of a Pound
ot. Butter in it, and rub the Pig all-over till the Crackling is.quite
crifp,and then take itup.: ‘Lay it in your Difh, and with a fharp
Knife cut off the Head, and then cut the Pig in two, before you
draw out the Spit. Cut the Ears off the Head and lay at each
End, and cut the Under-Jaw in two and lay on each Side: Melt
fome good Butter, take the Gravy. you faved and put into it, boil
itj-and pour it intothe Difh with the Brains bruited fine, and the
Sage mixed all together, and then tend .it 10 Table.
: : Diferent
@
So
ae:
—_ '
4 | Lhe Art of Cookery, wi
Different Sorts of Sauce for a Pig.
Now you are to obferve there are feveral Ways of making.
_~ * Sauce for a Pig. Some don’t love any Sage inthe Pig, only.
a Cruft of Bread ; but theri you fhould have a little dmed Sage |
rubbed and mixed with the eer: and Butter. Some Jove Bread-_
Sauce ina Bafon; made thus; ‘Take a Pint of Water, put in a:
good Piece of Crumb of Bread, a Blade,of Mace, and a little whole .
Pepper 5 boil it for about five or fix Minutes, and then pour the _
Water off: Take out the Spice, and beat up the Bread with a.
good Piece of Butter. Some love a few Currants boiled in it, a
‘te
Glafs of Wine, anda little Sugar ; but that you muft do juft as.
you like it. Others take Half a Pint of good Beef Gravy, and the ,
Gravy which comes out of the Pig, with a Piece of Butter rolled,.
in Flour, two Spoonfuls of Catchup,. and boil them all together 5.
then take the Brains of the Pig’ and bruife them fine, with two |
Eggs boiled hard and chopped: Pat all thefe: together, with the
Sage in the Pig, and pour into your Difh. Itis.a very good Sauce.
When you have not Gravy enough comes out of your Pig inh
the Butter for Sauce, take about Half a Pint of Veal Gravy and add .
to it: Or ftew the Petty-TToes, and take as much of that Liquor ,
as will do for Sauce, mixed with the other, janelle
To Roaft the Hind-Quarter of @ Pig, Lamb Fafbion.
At the Time of the Year when Houfe-Lamb is very dear, take”
the Hind-Quarter ofa large Pig ; take off the Skin and roaft ,
it, and it will eat like Lamb with Mint Sauce, ‘ot with a Sallad,
or Seville Orange. “Half-an Hour will roaft it.” gbshn tsar
pert J0°DaRE a Ce ee oe
ibe you fhould be in a Place where you cannot roaft a Pig, lay it
in a Difh, flour it all-over very well, andi rub it over,with
Butter :, Butter the Difh you lay it in, and put it into an Oven.:
When it is enough, draw it out of the Oven’s Mouth, and-rub it;
over with a buttery Cloth ; then put it into the Oven again tall it.
is dry, take it out, and‘lay it ina Difh ;,cutit up, take adittle,,
Veal Gravy, and take off the Fat.in the Difh:it-was bak’d-in, »
and there will be fome good Gravy at the Bottom; put that tout,’
with a little Piece of Butterrolled in Flour; boilit up, and pat)
it into the Difh with the Brains and Sage in the Belly. Somelove
a Pig brought whole to Table, then you are only to put what:
Sauce you like into the Difh. | Nad
To
Aa
-
era |
s
mate Plain and Eafy, 3
hi: To melt Butter.
1 melting of Butter you muft be very careful; Jet your Sauce-
pan be well tinn’d, take a Spoonful of cold Water, a little Duft
of Flour, and your Butter cut to Pieces: Be fure to keep fhaking
your Pan one Way, fer fear it fhould oil; when it is all melted,
Jet it boil, and.it will be fmooth and fine. A Silver Pan is beit,
“if you have one.
- To Roaft Geefe, Turkiés, €97c.
W HEN you roaft a Goofe, Turky,..or Fowls of any Sort,
: take care to finge them with a Piece of white Paper, and.
bafte them with a Piece of Butter; drudge them with a little
Flour, and when the Smoke begins to draw to the Fire, and they
look plump, bafte them again, and drudge them with a little
Flour, and take them up. : :
| |
| Sauce for a Gaofe.
FOR a Goofe make a little good Gravy, and put it in a Bafov
oS
by itfelf, and fome Apple-Sauce in another.
Sauce for a Turky. 0
FOR a Turky good Gravy in the Difh, and either Bread or
Onion Sauce in a Bafon. : a
Sauce for Fowls.
late Fowls you fhould put good Gravy in the Difh, and either
Bread or Ege Sauce in a Bafon.
Sauce for Ducks.
OR Ducks alittle Gravy in the Difh, and Onion ina Cup, *
af liked. :
Sauce for Pheafants and Partridges.
PREASANTS and Partridges fhould have Gravy in the
Difh, and Bread Sauce in a Cup. ne
Sauce for Larks. |
4: rncebapes roaft them, and for Sauce have Crumbs of Bread;
done thus: Take a Sauce-pan or Stew-pan and fome Butter 5
when melted, have a good Piece of Crumb of Bread, and rub it
B 2 in
ot
6 Lhe art of Cookery,
ina clean Cloth to Crumbs, then throw it into your Pan; keep
ftirring them about till they are Browns then throw them into a
Sieve to drain, and lay them round your Larks.
To Roaft Woodcocks: and Snipes. |
nana them on a little Spit ; take a Kound of a Three-penny
Loaf. and toaft it Brown, then Jay it in a Difh under she -
Birds, batte them with a little Butter, and Jet the Trale drop on
the Toaft. When they are roafted put the Toaft in the D:th, lay
the Woodcocks on it, and have about a Quarter of a Pint of Gravy 5
pour it into a Difh, and fet it over a Lamp or Chaffing-difh tor
three Minutes, and fend them to ‘lable. You are to obderve, tve
never take any Thing out of a Woodcock or Snipe. |
To Roafi a Pigeon. we
AKE fome Parfley fhred fine, a Piece of Butter as big as a
Walnut, a little Pepper and Salt; tye the Neck-End tight 5
tye a String round the Legs and Rump, and faften the other End
to the. Top of the Chimney-piece.. Bafte them with Butter, and —
when they are enough Jay them in the Difh, and they will {wim
with Gravy... You may put them on 4 little {mall Spit, and then
tye both Ends clote.
To Broil a Pigeon. iar
AY THEN you broil them, do them in the fame Manner, and
take care your Fire is very clear, and fet your Gridiron
high, that they may not burn, and have a little melred Butter in
a Cup. You may {phic them, and broil them with a little Pepper
and Salt; and you may roaft them only with a little Parfley and
Butrer in a Dith.
Dir ettions for Geele and Ducks.
S to Geet and Ducks, you fhould have fome Sage fbred fine,
and a little Pepper and Salt, and purthem into the Belly ;
but never put any Thing into Wild Ducks. Aaa
| . itt. ae
| Jo Roaft a Hare. |
“4+ AK E your Hare when it is cas'd and make a Pudding ; take
a Quarter of a Pound of Suet, and as much Crumbs of
Bread, a little Parfley fhred fire, and about as much Thyme as
will lie on a Six-pence, when fared; an Anchovy {hred fmall, a
, very
made Plain and Eafy. 7
very Jittle Pepper and Salt, fome Nutmeg, two Eggs, and a
little Lemon-peel. Mix all this together, and, put itinto the Hare.
Sew up the Belly, {pit it, and Jay it to the Fire, which muft bea
‘good one. Your Dripping-pan muft be very clean and nice. Pat
two Quarts of Milk and Half a Pound of Butter into ‘the Pan.;
keep bafting it all the while it is roafting, with the Butter and
_ Milk, till the Whole is ufed, and your Hare will be enough. You
may mx the Liver in the Pudding, if you likeit. You muft firft
parboil it, and then chop it fine. A Oe
Different Sorts of Sauce for a Hare.
T AKE for Savce, a Pint of Cream and.Half.a Pound of frefh
Butter ; put them in a Sauce-pan, and keep ftirring it with.a
Spoon till all the Butter is melted, and the Sauce is thick ; then
‘take up the Hare, and pour the Sauce into the Difh. Another
Way to make Sauce for a Hare, is to make good Gravy, thicken’d
with a little Piece of Butter rolled in Flour, and pour it into your
Difh. You may leave the Butter out, if you don’t like it, and
have fome Currant-Jelly warm’d in a Cup, ct Red Wine aud Su-
gar boil’d toa Syrup 5, done thus: Take Half a Pint of Red Wine,
a Quarter of a Pound of Sugar, and fet over a flow Fire to fimmer
for about a Quarter of an Hour. You may do Half the Quantity
and put it into your Sauce- Boat or Bafon. hag
To Broil Steaks.
}E! RST have a very clear brisk Fire 5 let your Gridiron be very
cleans put it onthe Fire, and take a Chaffing-difh with a few
hot Coals out of the Fire. Put the Dish on it which is to lay
your Steaks on, then take fine Rump Steaks about Half an Inch
thick ; put a little Pepper and Salt on them, lay them on the
Gridiron, and (if you like. it) take a Shalot or two, or a fine
Onion, and cut it fine 5 put it into your Difh. Don’t turn your
Steaks till one Side is done, then when you turn the other Side
there will foon be a fine Gravy lie on the Top of the Steak,
which you muft be cateful not to lofe. When the Steaks are
enough, take them carefully off into your Difh, that none of the
‘Gravy be loft; then have ready a hot Difh or Cover, and carry
thei hot to Table, with the Cover on. ,
Dire tions
S; po ee SO ee
8 | “Lhe Art of Cookery, ;
wo Diretions concerning the Sauce for Steaks.
TE you love Pickles or Horfe-reddifh with Steaks, never garnifh
© your Dif, becaufe both the Garnifhing will be dry, and. the
‘Steaks will be cold, but lay thofe Things on little Plates, and
‘catry to Table. The great Nicety 1s to have them hot and full
“of Gravy. » | “te Hien OMUUIRE ire eee
General Direttions concerning Brotling.
A> to Mutton.and Pork Steaks, you mutt keep them turning
4% quick on the Gridiron, and have your Difh ready overa
Chaffing-difh of hot Coals, and carry them to Table cover’d hot.
‘When you broil Fowls or Pigeons, always take Care your Fire is
‘clear; and never bafte any Thing on the Gridiron, for it only
makes it fmoak’d and burnt. net Ne Se
General Direftions concerning Boiling..
“& § to all Sorts of boil’d Meats, ‘allow a Quarter of an Hour to
every Pound ; be fare the Pot 1s very clean, and skim it well,
for every Thing will have a Scum rife, and if that boils down it
amakes the Meat black. All Sorts of frefh Meat you are to put in
when the Water boils, but falt Meat when the Water is cold.
Jo Boil a Ham.
HEN you boil a Ham, put it into a Copper, if you have
v one; let it be about three or four Hours before it boils, and
‘keep it well skim’d all the Time 5 then, if itis a {mall one, ‘one
Hour and a Half will boil it, after the Copper begins to boil ;*and,
if'a large one, two Hours will do's for you are to confider’ the
Time it has been heating in the Water, which foftens the Ham,
and makes it boil.the fooner. ; step *
_ Yo Boil a Tongue. a Dae
A Tongue, if falt, put it inthe Pot over Night, and don’t let it
ro» boil till about three Hours before Dinner, and then boil all
that three Hours; if frefh out of the Pickle, two Hours, and put
it in when the Water boils. 7 ate
=
fo
PRESS ew ay ae Re: rs
ome f ° %
made Plain and Easy. 9
To Boil Fowls and Houfe-Lamb.
HF OWLS and Houfe-Lamb boil in a Pot by themfelves, in a
good deal of Water, and if any Scum rifes take it off, “They
will be both {weeter and whiter than if boiled in.a Cloth. A lit’
tle Chicken will be done: in fifteen Minutes, a large Chicken in’
twenty Minutes, a good Fow! in Half an Hour; a little Turky' or’
Goole in ani\Hour, and a large Turky in an Hour-and a Half:
| Sauce for a Boil'd Tutky.
rT BE beft Sauce! to a boil’d’ Turky isthis: Take:a little Water,”
or Mutton Gravy, if you have it, a Blade of Mace, an Onion, ?
a little Bit of Thyme, a little Bit of Lemon-peel, and an:An
chovy 5 boil all thefe together, ftrain them through a Sieve, 'melty
fome Butter and add to them, and fry a few Saufages and: lay. —
round the Difh. Garnifh your Difh with Lemon. ~
. Sance for a Bod Goote. |
GAUCE fe a boil’d Goofe muft be either Onions ot Cabbage, +
firft boiled, and then ftewed in Butter for five Minutes,
Sauce for Boil’d Ducks or Rabbits.
g Be boil’d Ducks or Rabbits, you muft pour boiled Onions over
* them, which make thus: ‘Take the Onions, . peel them, ,and..
boil them in a great deal of Water; fhift your;Water, then let
them boil about two Hours, take them up and throw them into a
Cullender to drain, then with a Knife chop them on a Board; put *
them into a Sauce-pan, juft fhake a little Flour.over them, put in —
a little Milk or Cream, with a good Piece of Butter ; fet them
over the Fire, and when the Butter is all melted they are enough,
But if you would have Onion Sauce in Half an Hour, take your
Onions, peel them, and cut them in thin Slices, put them into ~
Milk,and Water, and when the Water boils they will-be done in:
twenty Minutes, then throw them into a Cullender to drain, and
chop them and put them into a Satce-pan; fhake in a little Flour,
with a little Cream, if you have it, and a gaod Piece of Buttery5;;
ftir all together over the Fire till the Butter is melted, and, they~
will be;very fine. This Sauce is, very. good with roaft. Mutton, :
and it isthe beft Way of boiling Onions. 7 m
‘ ‘ 0
O The Art of Cookery,
oR 0 Roafi Venifon. ye
Te a aie of Weniton, and {pit it. Take four Sheets of
white Paper, butter, them well, and roll about your Vention,
then tye your Paper on with a {mall String, and batte it very welly
all. the Time it is Roafting. If your Fires very good and brisk, ‘
two Hours willi do: it3; and, if a {mall Haunch, an Hour and a:
Half. ‘The Neck.and Shoulder muft be done in the| fame Man-
ner, which will take an Hour and a Half, and when it is enough
take off the Paper, and drudge it with a litele Flour juft to make a
Froth 5 but you muft be very, quick, for fear the Fat fhould. melt.
You matft nor putiany Sauce-in the Difh, but.what comes out of *
the Meat, but have fome very good Gravy and putvinto ‘your
Sance ‘Boat or Bafon. You muftialways have Sweet-Sauce with
your. Venifon: imanother’Bafon. If it is a ) large Hiauties it will
take two: Hours and a Halt. ch
Different Sorts of Sauce “tie Veni oo
you may take either of thefe Sauces for Venifon. Currant
Jelly warm’d; or Half a Pint of Red Wine, with, a Quarter ,
‘of a’Pound of Sugar, fimmer’d over a clear Fire for five or fix
Minutes’; or Half a Pint of Vine soar, anda = had of a Pound
of Sugar, fimmer's ma i itisa Syrup. ..
To Roast Matton, V ariiteed Fabien i
“AK E a Hind-Quarter of fat Mutton, and cut the Te &p like .
- a Haunch 3 lay it ina Pan with the Back-Side | of |i it Ne,
pour 2 Bottle ‘of Red Wine over it, and Jet, it lye twenty- -four .
Hours, thea {pit it, ‘and bafte it with the fame Liquor, and Butter.
all the Time it is Roafting at a ‘good: quick Fire, and an Hour . |
and a Half will do it: Have a little, good Gravy in a’ Cup, and”
Sweet Sauce in another, A # bbod fat" Neck of Mutton eats ae
done thus. 2
¢ ret)
ay A aia -
To 0 beep Ventea’ or Hares ie! “OF to sie fem ;
Srefo, when. they- fink » |
P BP: your Venifon ‘be very {weet, only dry it with'a clan, ing”
thang it where the Air comes. 'If ‘you would keepit any Lime, |
dry it very well with clean Clorhs, rub it ‘all ove¥'with’ beaten’
Ginger, and hang it in an atry’Place, and it will keep ‘a’ great ®
while. If it Rinks, or is multy, take fome luke-warm Water, and
wath
\
made Plain and Eafy. it
wath it clean; then take frefh Milk and Water luke-warm, and
wath it again; then dry it in clean Cloths very well, and rub it
all over with beaten Ginger, and hang it in an airy Place. When
you roaft it, you need only wipe it with a clean Cloth and paper
-- it, as before-mentioned. Never do any Thing elfe to Venifon,
for all other Uhings fpoil your Venifon, and take away the fine.
Flavour, and this preferves it better than any Thing you can do.
A Hare you may manage juft the fame Way. | :
To Roaft a Tongue, or Udder.
Pardo it firft, then roaft it, ftick eight or ten Cloves about it;
bafte it with Butter, and have fome Gravy and Sweet-Sauce.
An Udder eats very well, done the fame Way.
To Roaft Rabbits.
BA STE them with good Butter, and drudge them with a lit-
tle Flour. Half an Hour will do them, at a very quick clear
Fire ; and, if they are very fmal], twenty Minutes will do them.
Take the Liver, with a little Bunch of. Parfley, and boil them,
and then chop them very fine together. Melt tome good Butter,
and put Half the Liver and Parfley into the Butter ; pour it into
the Dith, and garnifh the Difh with the other Half. Let your
Rabbits be done of a fine light Brown. . |
To Roaft a Rabbit, Hare Fa/bion.
ARD a Rabbit with Bacon; roaft it as you doa Hare, and it >
eats very well. But then you muft make Gravy-Sauce 5 but
if you don’t lard it, White-Sauce. |
Turkies, Pheafants, €36. may be Larded.
you may lard a Turky, or Pheafant, or any Thing, juft as
you like it. 7
To Roaft a Fowl, Pheafant Fa/fbion.
a you fhould have but one Pheafant, and want two in a Difh,
~ take a large full-grown Fowl, keep the Head on, and trafs it
joft as you do a Pheafant ; lard it with Bacon, but don’t lard the
Pheafant, and Nobody will know it.
C Rules
|S ghee AMOR ER Te aah | MRA PNL Saat CARR GIS. ar ih Sue cues la OEE ee
T2. , The Art of Cookery, q
Rules to be obferved m Roafting.
N the firft Place, take great Care the Spit be very clean; and -
~ be fure to clean it with nothing but Sand and Water. Wash
it clean, and wipe it with a dry Cloth ; for Oil, Brick-duft, and
fuch Things, will {poil your Meat.
| Be) «ie a IS i SE ee
TO roaft a Piece of Beef of about ten Pounds wil] take an Hour
and a Half, at a good Fire. Twenty Pounds Weight will take
three Hours, if it bea thick Piece; but if it be a thin Piece of
twenty Pounds Weight, two Hours and a Half will do it; and fo
on, according to the Weight of your Meat, more or lefs. Ob/erve,
In frofty Weather your Beef will take Half an Hour longer.
MUTTON.
A Leg of Mutton of fix Pounds will take an Hour at a quick
| Fire ; if frofty Weather an Hour and a Quarter ; niné Pounds,
an Hour and a Half; a Leg of twelve Pounds will take two
Hours ; if frofty, two Hours and a Half; a large Saddle of Mut-
ton will take three Hours, becaufé of papering it; a {mall Saddle
will take an Hour and a Half, and fo.on, according to the Size; a
Breaft will take Half an Hour at a quick, Fire ; a Neck, if large,
an Hour; if very {mall, little better than Half an Hour ; a Shoul-.
der much about the fame Time as the Leg, ‘
PORTE
ORK muft be well done. To every Pound allow a Quarter of
an Hour: For Example ; a Joint of twelve Pounds Weight!
three Hours, and fo on ; if it be a thin Piece of that Weight two
Hours will roaft it.
Dire&ions concerning Beef, Mutton, and Pork.»
T HESE three you may bafte with fine nice Dripping. Bey
- {ure your Fire be very good and brisk 5 but don't lay your
Meat too near the Fire, fof fear of burning or fcorching.
VEAL
made Plain and 1 ae | 13
Vi Be Ay B.
V EAL takes much the fame Time roafting as Pork; but be
fure to paper the Fat of a Loin or Fillet, and bafte your Veal
with good Butter. ; | )
IPOU SE - £: AM: B,
ib a large Fore-Quarter, an Hour and a Half; if a {mall one, an
Hour, ‘The Out-fide muft be papered, bafted with good But-
ter, and you muft have a very quick Fire. If a Leg, about three
Quarters of an Hour; a Neck, Breaft or Shoulder, three Quarters
of an Hour ; if very fall, Half an Hour will do. |
oe te PB 7G, |
ib juft killed, an Hour; if killed the Day before, an Hour anda
Quarter; if a very large one, an Hour and a Half. But the
beft Way to judge, is when the Eyes drop out, and the Skin is
grown very hard; then you muft rub it with a coarfe Cloth,
with a good Piece of Butter rolled in it, till the Crackling is
crifp, and of a fine light Brown. :
oe | tS See” BS SAD OS
you muft have a quick Fire. If it be a {mall Hare, put three
Pints of Milk and Half a Pound of frefh Butter in the Drip-
Pping-pan, which muft be very clean and nice; if a large one, two
Quarts of Milk and Half a Pound of frefh Butter. You mutt bafte
your Hare well with this all the Time tt is roafting, and when the
Hare has foak’d up ali the Butter and Milk it will be enough.
yb pug seat ABN: 46 a pm
A Middling Turky will take an Hour; avery large one, an
Hour and a Quarter ; a {mall one, three Quarters of an Hour.
You muft paper the Breaft till it is near done enough, then take
the Paper off and froth it up. Your Fire muft be very good.
*
A GOoOosS E
OBSERVE the fame Rules. «
C2 FOWL &.
CN eae | oe ro
.
\
1A TZ he Art of Cookery,
FOWLS. eek
A Large Fowl, three Quarters of an Hour; a middling one, —
; Halt an Hour; very {mall Chickens, twenty Minutes. Your
Fire mutt be very quick and clear when you Jay them down.
TAM Bo DUCKS |
OBSERVE the fame Rules. j
‘Wil D. Dig kh
‘TE N Minutes at a very quick Fire will do them ; but if you
Jove them well done, a Quarter of an Hour.
TEAL WIlGe ON
O BSERVE the fame Rules.
P. EDS a and’.
W0-0-DiC'O CK &. see
Ges:
PARTRID
‘ ‘THEY will take twenty Minutes.
PIGEONS and LARKS. Y
"THEZ will take fifteen Minutes to do them. — :
Dire&ions concerning Poultry.
TF your Fire is not very quick and clear when you lay your.
Poultry down to roaft, it will not eat near fo {weet, or look fo
beautiful to the Eye. : ay
Zo keep Meat hot. | f}
ip HE beit Way to keep Meat hot, if it be done before your.
Company is ready, is to fet the Difh over a Pan of boiling ©
Water 5 cover the Difh with a deep Cover {0 as not-to touch the |
Meat, and throw a Cloth over all. Thus you may) keep your
Meat hot a long Time, and it is better than over roafting and
dpoiling the Meat. ‘The Steam of the Water keeps the Meat hot, ©
and don’t draw the Gravy out, or dry it up; whereas if youfeta-
] 2
made Plain and Eafy. 15
Difh of Meat any Time over a Chaffing-difh of Coals, it will
dry up all the Gravy and {poil the Meat.
To drefs Greens, Roots, &c.
AbLwar S be very careful that your Greens be nicely picked °
and wafhed. You fhould lay them in.a clean Pan for fear of
Sand or Duft, which is apt to hang round wooden Veffels. Boil
all your.Greens in a Copper Sauce-pan by themfelves, with a great
Quantity of Water. Boil no Meat with them, for that difcolours
them. Ufe no Iron Pans, &%c. for they are not proper; but let
them be Copper, Brats or Silver.
To drefs Spinach.
pick it very clean, and wafh it in five or fix Waters 5 put it |
in a Sauce-pan that will juft hold it, throw a little Salt over
it, and cover the Pan clofe. Don’t put any Water in, but fhake
the Pan often. You muft put your Sauce-pan on a clear quick
Fire. As foon as you find the Greens are fhrunk and fallen to the
Bottom, and that the Liquor which comes out of them boils up,
they are enough. ‘Throw them into a clean Sieve to drain, and
joft give them a little Squeeze. Lay them ina Plate, and never
put any Butter on it, but put it in a Cup.
To drefs Cabbages, &e.
Abbage, and all Sorts of young Sprouts, muft be boiled in a
"great deal of Water. When the Stalks are tender, or fall to
the Bottom, they are enough; then take them off, before they
lofe their Colour. Always throw Salt into your Water before you
put your Greens in. Young Sprouts you fend to Table juft as they
are, but Cabbage is beft chopped and put into a Sauce-pan with a
good Piece of Butter, ftirring it for about five or fix Minutes, till
the Butter is all melted, and then fend it to Table.
5 Lo drefs Carrots.
LEt them be fcraped very clean, and when they are enough
rub them in a clean Cloth, then flice them into a Plate, and
pour fome melted Butter.over them. If they are young Spring
Carrots, Half an Hour will boil them ; if large, an Hour ; but
old Sandwich Carrots will take two Hours. - i
.% 2
oO ER Oe ae Paes
kOe ‘
-
me The Art of Cookery,
3 To drefs. Turbipsycd ada Reged
HEY eat beft boil’d in the Pot, and when enough take them
* out and put them into a Pan and mafh them with Butter and —
a little Salt, and fend them to Table. But you may do them thus :
Pare your Turnips, and cut them into Dice, as:big as the Top of
one’s Finger 5 put them into a clean Sauce-pan, and juft cover them
with Water. When enough throw them tnto a Sieve to drain, and
put them into a Sauce-pan with a good Piece of Burter 5 ftir them
over the Fire for five or fix Minutes, and fend them to Table. -
To drefs Parinips.
oe EY -fhould be boil’d in a great deal of Water, ‘and when
y
=
ou find they are foft (which you will know by running a.
Fork into them) take them up, and carefully icrape all the Dirt
off them, and then with a Knife {crape them all fine, throwin
away all the fticky Parts ; then put heed into a Sauce-pan with
fome Milk, and ftir them over the Fire till they are thick. Take
great Care they don’t burn, and add a good Piece of Butter and a
tittle Salt, and when the Buttersis melted fend them to Table. ,
To drefs Brockala. | ‘
St RIP all the little Branches off till you come to the top one, -
then with a Knife peel off all the hard outfide Skin which is ~~
on the Stalks and little Branches, and throw them into Water,
Have a Stew-pan of Water with fome Salt in it : When it boils
put in the Brockala, and when the Stalks are tender it is enough,
then fend it to Table with Butter ina Cup. The French eat Oil
and Vinegar with it. - ip
‘9
To drefs Potatoes.
y OU muft boil them in as little Water as you can -withont
_burning the Sauce-pan. Cover the Sauce-pan clofe, and when
the Skin begins to crack they are enough. Drain all the Water
out, and Jet them ftand covered for a Minute or two; then peel
them, lay them in your Plate, and pour fome melted Butter over
them. ‘The beft Way to do them is, when they are peel’d to lay
_ them on a Gridiron till they are of a fine Brown, and fend them
to Table. Another Way is to. put them into a Sauce-pan with |
fome good Beef Dripping, cover them clofe, and fhake the Sauce-
pan often for fear of burning to the Bottom. When they are of a
x
ne ie.
s
made Plain and Easy. 17
fine Brown and Crifp, take them up ina Plate, then put them
into another for fear of the Fat, and put Butter ina Cup. ..
To dre/s Cauliflowers. -
"Lake your Flowers, cut off all the green Part, and then cut
} the Flowers into four, and lay them in Water for an Hour ;
Then have fome Milk and Water boiling, put in the Cauliflowers,
and be fure to skim the Sauce-pan well. When the Stalks are
tender, take them carefully up, and put them into a Cullender to
drain: Then put a Spoonful of Water into a clean Stew-pan with a
little Duft of Flour, about a Quarter of a Pound of Butter, and
fhake it round till it is all finely melted, with a little Pepper and
Salt; then take Half the Cauliflower and cut it as you would for
Pickling, lay it into the Stew-pan, turn it, and fhake the Pan
round, Ten Minutes will do it. Lay the ftew’d in the Middle
of your Plate, and the boil’d roundit. Pour the Butter you did
it in over it, and fend it to Table. . ar
Jo dre/s French Beans.
E! RST ftring them, then cut them in two, and afterwards a-
* crofs: But if you would dothem nice, cut the Bean into four,
and then a-crofs, which is‘eight Pieces. Lay them into Water and ©
Salt, and when your Pan boils put in fome Salt and the Beans ;
When they are tender they are enough ; they will be foon done.
Take Care they don’t lofe their fine Green. Lay them ina Plate,
and have Butter in a Cup, . : |
To drefs Artichokes.
W RING off the Stalks, and put them into the Water cold,
with the Tops downwards, that all the Duft and Sand may
boil out. When the Water boils, an Hour and a Half will do
them. « .
To drefs Afparagus.
S CRAPE all the Stalks very carefully till they look white,
then cut all the Stalks even alike, throw them into Water, and
have ready a Stew-pan boiling. Put in fome Salt, and tye the Af-
paragus in little Bundles. Let the Water keep boiling, and when
they area little tender take them up. If you boil them too much
you loofe both Colour and Tafte. Cut the Round of a fmall Loat
about Half an Inch thick, toaft it Brown on both Sides, dip it -
| , the
~
,
oP < ee re ee Oat ce ean aoe eas Dy, ree =a’ Ss
18 The Art of Cookery, )
the Afparagus Liquor, and lay it in your Difh: Pour a little
Butter over the Toaft, then lay your Afparagus on the Toaft all
round the Difh with the white Tops outward. Don’t pour Butter
over the Afparagus, for that makes them grealy to the Fingers,
but have your Butter in a Bafon, and fend it to lable. «
Direttions concerning Garden Things.
M2 ST People fpoil Garden Things by over boiling them.
All Things that are Green fhould have a little Crifpnets,
for if they are over boil’d they neither have any Sweetnels
' or Beauty. «
To drefs Beans and Bacon.
HEN you drefs Beans and Bacon, boil the Bacon by itfelf
and the Beans by themfelves, for the Bacon will fpoil the
Colour of the Beans. Always throw fome Salt into the Water,
- and fome Parfley nicely pick’d. When the Beans are enough
(which you will know by their being tender) throw them into a
Cullender to drain. Take up the Bacon and skin 1t; throw fome
Rafpings of Bread over the Top, and if you have an Iron make it
red-hot and hold over it, to brown the Top of the Bacon : If you
have not one, fet it before the Fire to brown. Lay the Beans in
the Difh, and the Bacon in the Middle on the ‘Top, and fend
them to Table, with Butter in a Bafon. . : Bh
To make Gravy for a Turky, or any Sort of
| Fowls.
A KE a Pound of the lean Part of the Beef, hack it with a
Knife, flour it well, have ready a Stew-pan with a Piece of
frefh Butter. When the Butter is melted put in the Beef, fry it
till it is Brown, and then pour in a little boiling Water ; fhake it
round, and then fill up with a Tea-kettle of boiling Water. Stir
it all together, and, put in two or three Blades of Mace, four or
__ five Cloves; fome Whole Pepper, an Onion, a Bundle of, Sweet
Herbs, a little Cruft of Bread baked Brown, and a little Piece of
Carrot, Cover it clofe, and Jet it ftew till it is as good as you
would have it. ‘This will make a Pint of rich Gravy.
_ Lo draw Mutton, Beef, or Veal Gravy.
iS i AKE a Pound of Meat, cut it very thin, lay a Piece of,
Bacon about two Inches long, at the Bottom of the Stew-pan
OF
: made Plain and Eafy. 19
_ or Savce-pan, and lay the Meat on it. Eay in fome Cartot, and’
cover it clofe for two or three Minutes, then pour in a Quart of
boiling Water, tome Spice, Onion, Sweet Herbs, and a little Cruft
of Bread toafted! Let it do over a flow Fire, and thicken it with a
little Piece of Burter rolled in Flour. Whenthe Gravy is as good
as you would have it, feafon ir with Salr, and then ftrain it off.
You may omit the Bacon, if you diflike it.
To burn Butter for thickening of Sauce.
SET your Butter on the Fire, and Jet it boi] till it 1s Brown,
then fhake in tome Flour, and ftir ir all che Time it 1s on the
Fire till ir is thick. Put it bye, and’ keep'it for Ufe. A litle
Piece is what the Cooks ufe to thicken and brown their Sauce 5 bur
there are few Stomacths it agrees with, therefore feldom make ule
of it. eae ba ae
| To make Gravy. |
F you live in the Country where’ you can’t always have Gravy
Meat, when your Meat comes from. the Butcher take a Piece
of Beef, a Piece of Veal, and a Piece of Mutton’; cut them into’as
{mall Pieces as you-can, ‘and take a large deep Sauce-pan with a
Cover 5 lay your Beef at Bottom, then your Mutton, then a very
little Piece of Bacon, a Slice or two of Carrot, fome Mace, Cloves,
Whole Pepper Black and White, a large Onion cut in Slices, a
Bundle of Sweet Herbs, and then Jay in your Veal. Cover it clole
over a very flow Fire for fix or feven Minutes, fhaking the Sauce-
pan now and then; then fhake fore Flour in, and have ready
tome boiling Water, pour it in till you cover the Meat and fome-
thing'more. Cover it clofe, and let it ftew till it is quite rich and
good; then feafon it to your Tafte with Salt, and then ftrain it of.
This will do for moft Things,
To make Gravy for Soops, &5¢.
AKE a Leg of Beef, cut and hack it, put it into a large
4 earthen:Pan ; put to it a Bundle of Sweet Herbs, two Onions
ftuck with a few Cloves, a Blade or two of Mace, a Piece of Car-
rot, a Spoonful of Whole Pepper Black and White, and a Quar:
_ of ftale Beer. Cover it with Water, tye the Pot down clofe with
Brown Paper rubbed with Butter, fend it to the Oven; and ler it
be well baked. When it comes Home, ftrain it through a coarfe
Sieve ; lay the Meat into a clean Difh as you {train it, and keep
it for Ute. It is a fine Thing in a Houfe, and will ferve for Gravy,
D thicken’d
a / As Se, ete te ie Bie x a ie we oe tae. ee> wa SbRe) ey, | i, a eee 9 » eh Fie abe Ce
A aes y ee i ~ “ tay? ae» alee ASE a TR Sn a Ps A tn by
oh . \ J * ks Pil
20° _ Lhe Art of Cookery,
thicken’d with a Piece of Butter, Red Wine, Catchup, or what-
ever you have a mind to put in, and is always ready for Soops of
moft Sorts. If-you have Peafe ready boil’d, your Soop will foon
be made: Or take fome of the Broth and {ome Vermicelld, boil it.
together, fry a French Roll and put in the Middle, and you have”
a good Soop. You may add a tew Truffles and Morels, or Sel-
lery {tew’d tender, and then you are always ready.
.. Yo Bake a Leg of Beef.
D O it juft inthe fame Manner as before directed in the rrplcang
Gravy for Soops, &Jc. and when it is baked, ftrain it throug
a coarfe Sieve. Pick out all the Sinews and Fat, put them into a
Sauce-pan with a few Spoonfuls of the Gravy, a little Red Wine,
a little Piece of Butter rolled in Flour, and fome Muftard ; fhake
your Sauce-pan often, and when the Sauce is hot and thick, difh
it up, and fend it to Table. It is a pretty Difh. | |
To Bake an Ox’s Head.
D? juft in the fame Manner as the Leg of Beef is diretted to
be done in making the Gravy for Soops, &¢. and it does ful!
as well for the fame Ufes. If it fhould be too ftrong for any
Thing you want it for, it is only putting fome hor Water to it.
Cold Water will {po1l it.
Jo Boil Pickled Pork.
BE {ure you put it in when the Water boils. If a middling
Piece, an Hour will boil it; ifa very large Piece, an Hour
and a Half, or two Hours. If you boil pickled Pork too long it
will go to a Jelly. » |
_ made Plain and Eafy, ‘ 21
CAB Big Unie
Mave-DisuHes.
To drefs Scotch Collops. 7a"
T AKE Veal, cut it thin, beat it well with the Back of a Knife
or Rolling-pin, and grate fome Nutmeg over them ; dip them
in the Yolk of an Egg, and fry them in a little Butter till they
are Of a fine Brown ; then pour the Butter from them, and have
ready Half a Pint of Gravy, a little Piece of Butter rolled in
Flour, a few Mufhrooms, a Glafs.of White Wine, the Yolk of
an Egg, and a little Cream mixt together, If it wants a little
Salt, putitin. Stir itall together, and when it is of a fine Thick-
nefs difh it up. It does very well without the Cream, if you have
none ; and very well without Gravy, only put in juft as much
warm Water, and either Red or White Wine.
To drefs White Scotch Collops.
O not dip them in Egg, but fry them till they are tender, but
not Brown. Take your Meat out of the Pan, and pour all
_ out, then put in your Meat again, as above, only you muft put
in fome Cream. | :
To drefs a Fillet of Veal wth Collops.
FE OR an Alteration, take a {mall Fillet of Veal, cut what Col-
lops you want, then take the Udder and fill it with Force-
Meat, roll it round, tye it with a Packthread acrofs, and roaft it 5°
lay yout Collops in the Difh, and lay your Udder in the Middle.
Garnifh your Difhes with Lemon.
To make Force-Meat Balls.
we“ you are to obferve, that Force-Meat Balls are a great
Addition to all Made-Difhes; made thus: Take Half a
Pound of Veal, and Half a Pound of Suet, cut fine, and beat in
a Marble Mortar or Wooden Bow]; have a few Sweet Herbs
fhred fine, a little Mace dry’d and beat fine, a {mall Nutmeg
grated, or Half a large one, a little Lemon-peel cut very fine, a
litle Pepper and Salt, and the Yolks of two Eggs 5 mix all ne
2 we
ov tee wee ee Ba use|
22 ——-‘ The Art of Cookery,
‘well together, then roll them in little round Balls, and fome in.
little long Balls; roll them in Flour, and fry them Brown. If,
they are for any Thing of White Sauce, put a little Water on ina —
Sauce-pan, and when the Water boils put them in, and Jerthem ~
boil for a few Minutes, but never fry them for White Sauce.
Truffles and Morels, good in Sauces and. Soops. . :
AKE Half an Ounce of Truffles and Morels, fimmer them in
+ two or three Spoonfuls of Water for a few Minutes, then put
them with the Liquor into the Sauce. They thicken both Sauce
and Soop, and give it a fine Flavour. Reha
f a
To Stew Ox-Palates.
‘TEW them very tender; which muft be done by putting
’ them into cold Water, and let them ftew very foftly over a
flow Fire till they are tender, then cut them into Pieces and put
them either into your Made-Difh or Soop; and Cocks-combs and
Artichoke-bottoms, cut fmall, and-put into the Madg-Dith,
Garnifh your Difhes with Lemon, Sweetbreads ftew’d for White
Difhes, and fry’d for Brown Ones, and cut in little Pieces.
- Jo Ragoo @ Leg of Mutton.
¥* AKE all the Skin and Fat off, cut it very thin the right way
of the Grain, then butter your Stew-pan, and .fhake fome
Flour into it 5 flice Half a Lemon and Half an Onion, cut them
very fmall, a little Bundle of Sweet Herbs, and a Blade of Mace.
Put all together with your Meat into the Pan, ftir it a Minute or
two, then put in fix Spoonfuls of Gravy, and have ready an An-
chovy minc’d {mall ; mix it with fome Butter and Flour, ftir it
all together for fix Minutes, and then difh it up.
To make a Brown Fricafey.
Y OU muft take your Rabbits or Chickens and skin them, then
cut them into imall Pieces, and rub them over with Yolks of
Egos. Have ready {ome grated Bread, a little beaten Mace, and
a little grated Nutmeg mixt together, and then roll them init; ,
put a little Butter into your.Stew-pan, and when it js melted put
jpn your Meat. Fry it of a fine Brown, and take Care they don’e
fitck to the Bottom of the Pan, then pour the Butter from them,
and pour in. Half a Pint of Gravy, a Glafs of Red Wine, a few
| : Mufhrooms,
‘
& :
4
:
;
:
i
;
;
made Plain and Eafy. 2%
_ Mufhrooms, or two Spoonfuls of the Pickle, a little Salt (if
wanted) and a Piece of Butter rolled in Flour. When it 1s of
a fine Thicknefs difh it up, and fend it to Table.
)
To make a White Fricafey.
ih cee may take two Chickens or Rabbits, skin them and cut
them into little Pieces, Lay them into warm Water to draw
out all the Blood, and then Jay them in a clean Cloth to dry :
Put them into a Stew-pan with Milk and Water, ftew them till
they are tender, and then take a clean Pan, putin Half a Pint of
Cream and a Quarter cf a Pound of Butter ; ftir it together
ti] the Butter is melted, but you muft be fure to keep it ftirring
all the Time or it will be Greafy, and then with a Fork take the
Chickens or Rabbits out of the Stew-pan and put into the Sauce-
pan to the Butter and Cream. Have ready a little Mace dry’d and
beat fine, a very little Nutmeg, a few Mufhrooms, . fhake all to-
gether for a Minute or two, and difh it up. If you have no
Mufhrooms a Spoonful of the Pickle does full as weld, and gives
ita pretty Tarinefs. This is a very pretty Sauce for a Breaft of
Veal roafted. —
To Frica/ey Chickens, Rabbits, Lamb, Veal, ésc.°
D O them the fame Way. é get off |
A Second Way to make a White Fricafey.
Yo muft take two or three Rabbits or Chickens, skin them,
and Jay them in warm Water, and dry them with a clean
Cloth. Put them into a Stew-pan with a Blade or two of Mace,
a little Black and little White Pepper, an Onion, a little Bundle
of Sweet Herbs, and do but juft cover them with Water : Stew
them till they are tender, then with a Fork take them out, ftrain
the Liquor, and put them into the Pan again with Half a Pint of ©
the Liquor and Half a Pint of Cream, the Yolks of two Eggs
- beat well, Half a Nutmeg grated, a Glafs of White Wine, a
little Piece of Butter rolled in Flour, and a Gill of Mufhrooms ;
keep ftirring all together, all the while one way, till it is fmooth
ay of a fine Thicknefs, and then difh it up. Add what you
pleafe,
A Third
er. et cy ee =e Mg ge oh) aa a
4 ‘ ‘ aly ba y
34 ——..-:‘The Art of Cookery,
A Third Way of making a White Fricafey.
3 Bee three Chickens, skin them, cut them into {mall Pieces ;
that 1s, every Joint.afunder; lay them in warm Water for a
Quarter of an Hour, take them out and dry them with a Cloth,
then put them into'a Stew-pan with Milk and Water, and boil
them tender: Take a Pint of good Cream, a Quarter of a Pound
of Butter, and ftir it till it is thick, then. let it ftand till it is cool,
and put to it a little beaten Mace, Half a Nutmeg grated, a little
Salt, a Gill of White Wine, and a few Mushrooms ; ftir all toge-
_ ther, then take the Chickens out of the Stew-pan, throw away
what they are buil’d in, clean the Pan, and put in the Chickens
and Sauce together: Keep the Pan fhaking round till they are
quite hor, and difh them up. Garnifh with Lemon. ‘They
will be very good without Wine. ane
To Fricafey Rabbits, Lamb, Sweetbreads, or ‘Tripe.
Dp? them the fame Way. / | tate
— Another Way to Fricafey Trip.
TAKE a Piece of Double Tripe, cut it into Slices two Inches
long and Half anInch broad, put them into your Stew- pan,
and {prinkle a little Salt over them; then put in a Bunch of Sweet
Herbs, a Jittle Lemon-peel, an Onion, a little Anchovy Pickle,
and a Bay Leaf: Put all thefe to the Tripe, then put in juft Wa-
ter enough to cover them, and let them ftew till the Tripe is very
tender 3 then take out your Tripe and ftrain the Liquor out, fhred
a Spoonful of Capers, and put to them a Glafs of White Wine,
and Half.a Pint of the Liquor they were ftew’d in. Let it boila
little while, then put in your Tripe, and beat the Yolks of three
Eggs; put into your Eggs a little Mace, two Cloves, a little Nut-.
meg dry’d and beat fine, a {mall Handful of Parfley pick’d and |
fhred fine, a Piece of Butter rolled in Flour, and a Quarter of a
Pint of Cream: Mix all thefe well together and: put them into
your Stew-pan, keep them. ftirring one Way all the while, and
when itis of a fine Thickne{s and {mooth, difh it up, and garnish
the Difh with Lemon. You are to obferve that all Sauces which
have Eggs or Cream in, you muft keep ftirring one way all the
while they are on the Fire, or they will turn to Curds. You.
may add white Walnut Pickle, or Mufhrooms, in the room of
Capers, juft to make your Sauce a little tart. fl os
a ee ee ee Se ee Se ee ee ee eS ee Pa
To
ee
a
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on
made Plain and Eafy. ee
To Raguo Hog’s Feet and Ears,
iG AKE your Feet and Ears out of the Pickle they are fous’d
| in, or boil them till they are tender, then cut them into little
long thin Bits about two Inches long, and about a Quarter of an ©
Inch thick: Put them into your Stew-pan with Half a Pint of
good Gravy, a Glafs of White Wine, a good deal of Muttard, a
good Piece of Butter rolled in Flour, and a little Pepper and Salt ;
{tir all together till ic is of a fine Thicknefs, and then difh it
up.
Nore, They make a very pretty Difh fry’d with Butter and
Maftard, and a little good Gravy, if you like it. Then only cut
the Feet and Ears in two. You may add Half an Onion, cut
{mall. |
To Fry Tripe. :
C UT your Tripe into Pieces about three Inches long, dip them
in the Yolk of an Egg and a few Crumbs of Bread, fry them
of a fine Brown, and:then take them out of the Pan and lay them
in a Difh to drain. Have ready a warm Difh to put them 1n, and
fend them to Table, with Butter and Muftard in a Cup.
Lo Stew Tripe.
C UT it juft as you do for frying, and fet on fome Water in a
Sauce-pan, with two or three Onions cut into Slices, and fome
Salt. When it boils, put in your Tripe. ‘Ten Minutes will boil
it. Send it to the Table with the Liquor in the Difh, and the
Onions. Have Butter and Muftard in a Cup, and difh it up. You
may put in as many Onions as you like to mix with your Sauce,
or leave them quite out, juft as you pleafe. Put a little Bundle of
Sweet Herbs, and a Piece of Lemon-peel into the Water, when
-you put in your T'ripe. ie ;
A Fricafey of Pigeons.
"LAKE eight Pigeons, new kill’d, cut them into {mall Pieces,
and put them into a Stew-pan with a Pint of Claret and a
Pint of Water. Seafon your Pigeons with Salt and Pepper, a Blade
or two of Mace, an Onion, a Bundle of Sweet Herbs, a gaod
Piece of Butter juft rolled in a very little Flour: Cover it clofe,
and let them ftew till there is juft enough for Sauce, and then take
out
ae The Art of Cookery,
out the Onion and Sweet Herbs, beat up the Yolks of three Eggs,
grate Half a Nutmeg in, and with your Spoon pufh the Meat all
to one Side of the Pan and the Gravy to the other Side, and ftir
in the Eggs; keep them ftirring for fear of turning to Curds, and
-when the Sauce is fine and thick fhake all together, put in Halfa |
Spoonful of Vinegar, and give them a Shake 5 then put the Mear
into the Difh, pour the Sauce over it, and have ready tome Slices
of Bacon toafted, and fry’d Oyfters; throw the Oytters all over,
and lay the Bacon round. Garnifh with Lemon.
A Fricafey of Lambftones and Sweetbreads. —
HAVE ready fome Lambftones blanched, parboiled and fliceds
and: flour two or three Sweetbreads ;. if very thick, cut chem
intwo, the Yolks of fix hard Eggs whole, a few Piftaco Nut
Kernels, and a few large Oyfters: Fry thefe all of a fine Brown,
then pour out al] the Butter, and add a Pint of drawn Gravy, the —
Lambftones, fome Afparagus-‘Tops about an Inch long, tome gra-
ted Nutmeg, a little Pepper and Salr, two Shalots fhred {mall}
and a Glafs of White Wine. Stew all thefe together for ten Mi+
nutes, then add the Yolks of fix Eggs beat very fine, with. a lietle
White Wine, anda little beaten Mace ; ftir all: together till it ig
of a fine Thicknefs, and then difh itup. Garnifli-with Lemon,
“Tq Hafb a Calf’s Head.
‘OLL the Head almoft. enough, then take the beft Half and
with a fharp Knife take it nicely from the Bone, with the
two Eyes. Lay it in a little: deep Difh before'a good Fire, and
take great'Care no Afhes fall into it, and rhen hack it with a
Knife crofs and crofs: Grate fome Nutmeg: all over, a very little:
Pepper and Salt, afew Sweet Herbs, fome'Crumbs of Bread, and
a little Lemon:peel chopped very fine; bafte it with: a little
Butter, then bafte it again-and pour over it the Yolks of two
Eggs; keep the Difh turning that it may be all Brown alike:
Cut the other Half and Tongue into little thin Bits, and fet on a
| Pint of drawn Gravy inva Sauce pan; a little Bundle of Sweet
. Herbs, an Onion, a little Pepper and Salt, a Glafs of Red Wine,
and two Shalots; boil all thete together a few Minutes, then {train
it through a Sieve, and put it into a clean Stew-pan with the
Hafh. Flour the Meat before you put it in; end putinafew
Mufhrooms, a Spoonful of the Pickle, two Spoonfuls of Catchup;
and a few Truffles and Morels 5 ftir all. thefe together for a few
Minutes, then beat up Half the Brains and ftir inro the Stew-pan,
; and
x
made Plain and Ea/y. 27
and a little Piece of Butter rolled in Flour. Takethe other Half
of the Brains, and beat them up with a little Lemon-peel cut fine,
a little Nutmeg grated, a little beaten Mace, a little Thyme fhred
{mall, a little Parfley, the Yolk of an Egg, and have tome good
Dripping boiling in a Stew-pan; then fry the Brains in little
Cakes, about as big as a Crown-piece.. Fry about twenty Oyfters
dipp’d in the Yolk of an Egg, toaft fome Slices of Bacon, fry a
few Force-Meat Balls, and have ready a hot Difh; if Pewter, over
a few clear Coals; if China, over a Pan of hot Water. Pour in
your Hafh, then lay in your toafted Head, throw the Force-Meat
Balls over the Hafh, and garnifh the Difh with fry’d Oyfters,
the fry’d Brains, and Eemon ; throw the reft over the Hath, lay
the Bacon round the Difh, and fend it to Table. :
To Hafo a Calf’s Head White.
: a KE Half a Pint of Gravy, a large Wine-Glafs of White
Wine, a little beaten Mace, a little Nutmeg, and a little Salt ;
throw into your Hafh a few Mufhrooms, a few Truffles and Mo-
rels firft parboil’d, a few Artichoke-Bottoms and Afparagus-Tops,
if you have them, a good Piece of Butter rolled in Flour, the
Yolks of two Eggs, Half a Pint of Cream, and one Spoonful of
Maufhroom-Catchup ; ftir all together very carefully till it is of a
fine ‘Thicknefs 5 then pour it into your Difh, and lay the other
Half of the Head as before-mentioned, in the Middle, and gar-
nifh it as before directed, with fry’d Oyfters, Brains, Lemon, and
Force-Meat Balls fry’d. 7
Jo Bake acatl's Head.
AKE the Head, pick it and wafh it very clean; take ax
= earthen Difh large enough to lay the Head on, rub a little
Piece of Butter all over the Difh, then lay fome long Iron Skewers
acrofs the Top of the Difh, and lay the Head on theni; skewer
up the Meat in the Middle that it don’t lie in the Difh, then
grate fome Nutmeg all over it, a few Sweet Herbs fhred {mal},
fome Crumbs of Bread, a little Lemon-peel cut fine, and then flour
it all over; ftick Pieces of Butter inthe Eyes, and all over the
Head, and flour it again. Let it be well baked, and of a fine
Brown 3 you may throw a little Pepper and Salt over it, and put
into the Dith a Piece of Beef cut fmall, a Bundle of Sweet Herbs,
an Onion, fome Whole Pepper, a Blade of Mace, two Cloves, a
_ Pint of Water, and boil the Brains with fome Sage. When the
Head is enough, lay it ona Difh, and fet it to the Fire to keep
warm,
38 The Art of Cookery, :
warm, then ftir all together in the Difh, and boil it in a Sauce-_
pan ; ftrain it off, put it into the Sauce-pan again, add a Piece of
Butter rolled in Flour, and the Sage in the Brains chopp’d fine, a
Spoonful of Catchup, and two Spoonfuls of Red Wine, boil them
together, and take the Brains, beat them well, and mix them with
the Sauce ; pour it into the Difh, and fend it to Table. You muft
bake the Tongue with the Head, and don’t cut it out. It will
lie the handfomer in the Difh.
Io Bake a Sheep's Head.
D° it the fame Way, and it eats very well. .
Zo drefs a Lamb’s Head.
Bol the Head and Pluck tender, but don’t let the Liver be
too much done. “Take the Head up, hack it crofs and crofs
with a Knife, grate fome Nutmeg over it, and lay it in a Difh
before a good Fire ; then grate fome Crumbs of Bread, fome Sweet
Herbs rubb'd, a little Lemon-peel chopp’d fine, a very little Pep-
per and Salt, and bafte it with a little Butter ; then throw a litre
Flour over it, and juft before it is done do the fame, bafte it and
drudge it. Take Half the Liver, the Lights, the Heart and
Tongue, chop them very {mall, with fix or eight Spoonfuls of .
Gravy or Water ; firft fhake fome Flour over the Meat, and ftif it
together, then put in the Gravy or Water, a good Piece of Butter
rolled ina little Flour, a little Pepper and Salt, and what runs
from the Head in the Difh ; fimmer all together a few Minutes,
and add Half a Spoonful of Vinegar, pour it into your Difh, lay
the Head inthe Middle on the Mince-Meat, have ready the other
Half of the Liver cut thin, with fome Slices of Bacon broil’d, and
lay round the Head. Garnifh the Difh with Lemon, and fend it”
to Table.
To. Ragoo a Neck of Veal.
C U T a Neck of Veal into Steaks, flatten them with a Rolling-
pin, feafon them with Salt, Pepper, Cloves and Mace, lard
them with Bacon, Lemon-peel and Thyme, dip them in the Yolks
of Eggs, make a Sheet of {trong Cap-Paper up at the four Corners
in the Form of a Dripping-pan ; pin up the Corners, butter the
Paper and alfo the Gridiron, and fet it over a Fire of Charcoal ;
put in your Meat, let it do leifurely, keep it bafting and turning
to
)
|
:
iil ¥ & . 2 = -
ee ee ee ee a ae ee a a ee
made Plain and Eafy. - 29
to keep in the Gravy, and when it is enough have ready Half a
Pint of ftrong Gravy, feafomit high, put in Mufhrooms and Pic-
kles, Force-Meat Balls dipp’d in the Yolks of Eggs, Oyfters
ftew’d and fry’d, to lay round and at the Top of your Difh, and
then ferve it up. If for a Brown Ragoo, put in Red Wine. If for
a White One, put in White Wine, with the Yolks of Eggs beat
up with two or three Spoonfuls of Cream. | .
To Ragoo a Breaft of Veal.
"TAKE your Breaft of Veal, put it into a large Stew-pan, put
ina Bundle of Sweet Herbs, an Onion, fome Black and White
Pepper, a Blade or two of Mace, two or three Cloves, a very litile
Piece of Lemon-peel, and juft cover it with Water; when it is
tender take it up, bone it, put in the Bones, boil it up till the
Gravy is very good, then ftrain it off, andif you have a little
rich Beef Gravy add a Quarter of 2 Pint, put in Half an Ounce of
Truffies and Morels, a Spoonful or two of Catchup, two or three
Spoonfuls of White Wine, and let them all boil together ; in the
mean Time flour the Veal, and fry it in Butter till it is of a fine
Brown, then drain out all the Butter and pour the Gravy you are
boiling to the Veal, with a few Mufhrooms ; boil all together till -
the Sauce is rich and thick, and cut the Sweetbread into four. A
few Force-Meat Balls is proper in it. Lay the Veal in the Difh,
and pour the Sauce all over it. Garnifh with Lemon.
Another Way to Ragoo a Breaft of Veal.
Y Ov may bone it nicely, flour it, and fry it of a fine Brown,
then pour the Fat out of the Pan, and the Ingredients as
above, with the Bones ; when enough, take i¢ out, and ftrain the
Liquor, then put in your Meat again, with the Ingredients, zs
before directed. |
A Breaft of Veal t2 Hodge-Podge.
au AKE a Breaft of Veal, cut the Brifcuit into little Pieces, and
. every Bone afunder, then flour it, and put Half a Pound of
good Butter into 2 Stew-pan ; when it is hot, throw in the Veal,
fry it all over of a fine light Brown, and then have ready a Tea-
kettle of Water boiling ; pour it in the Stew-pan, fill it up and ftir
it round, throw in a Pint of Green Peafe, a fine Lettuce whole,
clean wafh’d, two or three Blades of Mace, a little Whole Pepper
ty’d in a Muflin Rag, a little Bundle of Sweet Herbs, a finall
E 2 Onion
rt The Art of Cookery, i
Cnion ftuck with a few Cloves, and a little Salt. Cover it clofe,
and let it ftew an Hour, or till it is boil’d to your Palate, if you
would.have Soop made of it ; if you would only have Sauce to eat.
with the Veal, you muft ftew it till there is juft as much as you
would have for Sauce, and feafon it with Salt to your Palate; take
out the Onion, Sweet Herbs and Spice, and pour it all together
into your Difh. It is a fine Difh. If you have no Peafe, pare
three or four Cucumbers, {coop out the Pulp, and cut it into little
Pieces, and take four or five Heads of Sellery, clean wafh’d, and
cut the white Part fmall ; when you have no,Lettuces, take the
little Hearts of Savoys, or the little young Sprouts that grow on the
old Cabbage Stalks about as big as the Top of your Thumb.
Note, If you would make a very fine Dith of it, fill the Infide
of your Lettuce with Force-Meat, and tye the Top clofe with a
Thread ; ftew it till there is but juft enough for Sauce, fet the
Lettuce in the Middle, and the Veal round, and pour the Sauce
all over it. Garnifh your Difh with rafp’d Bread, made into
Figures with your Fingers. This is the cheapeft Way of drefling
a Breaft of Veal to be good, and ferve a Number of People.
To Collar a Breaft of Veal.
““T’ AK Ea very fharp Knife, and nicely take out all the Bones,
_™ but take great Care you do not cut the Meat through ; pick
all the Fat and Meat off the Bones, then grate fome Nutmeg all
over the Infide of the Veal, a very little beaten Mace, a little
Pepper and Salt, a few Sweet Herbs fhred {mall, fome Parfley,
a little Lemon-peel fhred {mall, a few Crumbs of Bread and the
Bits of Fat pick’d off the Bones ; roll it uptight, ftick one Skewer
in to hold it together, but do it cleaver, that it ftands upright in
the Difh ; tye a Packthread acrofs it to hold it together, {pit it,
then roll the Caul all round it, and roaft it. An Hour and a
Quarter will do it. When it has been about an Hour at the Fire
take off the Caul, drudge it with Flour, bafte it well with Frefh
Butter, and let it be of a fine Brown. For Sauce take Two Penny-
worth of Gravy Beef, cut it and hack it well, then flour it, fry
it a little Brown, then pour into your Stew-pan fome boiling Wa-
ter ; ftir it well together, then fill your Pantwo Parts full of Wa-
ter, put in an Onion, a Bundle of Sweet Herbs, a little Cruft of
Bread toafted, two or three Blades of Mace, four Cloves, fome
Whole Pepper, and the Bones of the Veal. Cover it clofe, and let
. Wt few till it is quite rich and thick ; then ftrain it, boil it u
again with Truffles and Morels, a few Mufhrooms, a Spoonful of
Catchup, two or three Bottoms of Artichokes, if you have rae
. 2
made Plain and Eafy. 31
add a little Salt, juft enough to feafon the Gravy, take the Pack-
thread off the Veal, and {et it upright in the Difh; cut the Sweet-
bread into four, and broil it of a fine Brown, with a few Force-
Meat Balls fry’d, lay thefe round the Difh, and pour in the Sauce.
Garnifh the Difh with Lemon and fend it to Table. !
To Collar a Breaft of Mutton.
D° it the fame Way, and it eats very well. But you muft take
off the Skin, |
Another good Way to drefs a Breaft of Mutton.
OLLAR it as before, roaft it, and bafte it with Half a Pint
of Red Wine, and when that is all foak’d in, bafte it well
with Butter, have a little good Gravy, fet the Mutton upright in
the Difh, pour inthe Gravy, have Sweet Sauce as for Venifon,
and fend it to Table. Don’t garnifh the Difh, but be fure to take
the Skin off the Mutton. :
The Infide of a Surloin of Beef is very good done this Way.
If you don’t like the Wine, a Quart of Milk, and a Quarter
of : a of Butter, put into the Dripping-pan, does full as well
to bafte it.
To Force a Leg of Lamb.
Wate a fharp Knife carefully take out all the Meat, and
leave the Skin whole and the Fat on it, make the Lean you
cut out into Force-Meat thus: To two Pounds of Meat, three
Pounds of Beef Sewet cut fine, and beat ina Marble Mortar till ie
is very fine, and take away all the Skin of the Meat and Sewet,
then mix with it four Spoonfuls of grated Bread, eight or ten
Cloves, five or fix large Blades of Mace dry’d and beat fine, Half a
large Nutmeg grated, a little Pepper and Salt, a little Lemon-peel
cut fine, a very little Thyme, fome Parfley, and four Eggs: Mix all
together, put it into the Skin again juft as it was, in the fame
Shape, few it up, roaft it, bafte it with Butter, cut the Loin into
Steaks and fry it nicely, lay the Leg in the Difh and the Loin
round it, with ftew’d Cauliflower (as in Page 17) all round upon
the Loin, pour a Pint of good Gravy into the Dith, and fend it to
Table. Hf you don’t like the Cauliflower, it may be omitted.
To Boil a Leg of Lamb.
| otk the Leg be boiled very white. An Hour will do it. Cut
*—4 the Loin into Steaks, dip them into a few Crumbs of Bread and ,,
Eeg, fty them nice and brown, boil a good deal of Spinach ao
7 Ae 1 .
32 _ - The Art of ‘Cookery,
~ Jay in the Difh, put the Leg in the Middle, lay the Loin round
it, cut an Orange 1n four and garnifh the Difh, and have Butter
ina Cup. Some love the Spinach boiled, then drained, put into
a Sauce-pan with a good Piece of Butter and ftewed. |
\
Yo Force a Large Fowl.
CUE the Skin down the Back, and carefully flip it up fo as to
take out all the Meat, mix it with one Pound of Beef Sewet,
-cut it {mall, and beat them together in a Marble Mortar: Take a
Pint of large Oyfters cut {mall, two Anchovies cut fmall, one
Shalot cut fine, a few Sweet Herbs, a little Pepper, a little Nutmeg
grated, and the Yolks of four Eggs ; mix all together and lay
this on the Bones, draw over the Skin and few up the Back, put
the Fowl into a Bladder, boil it an Hour and a Quarter, ftew
fome Oyfters in good Gravy thickened with a Piece of Butter
rolled in Flour, take the Fowl! out of the Bladder, lay it in your
Difh and pour the Sauce over it. Garnifh with Lemon.
It eats much better roafted with the fame Sauce. 7
To Roaft a Turky the genteel Way.
Pikst cut it down the Back, and with a fharp Penknife bone
it, then make your Force-Meat thus : Take a large Fowl, or a
Pound of Veal, as much grated Bread, Half a Pound of Sewet cut.
and beat very fine, a little beaten Mace, two Cloves, Half a Nut-
meg grated, about a large Tea Spoonful of Lemon-peel, and the
Yolks of two Eggs; mix all together, with a little Pepper and
Salt, fill upthe' Places where the Bones came out, and fill the Body,
that it may look juft as it did before, few up the Back, and roaft
it. You may have Oyfter Sauce, Sellery Sauce, or juft as you
pleafe ; but good Gravy in the Difh, and garnifh with Lemon,
is as good as any Thing, Be fure to leave the Pinions on.
To Stew a Turky or Fowl.
FIRST let your Pot be very clean, lay four clean Skewers at
the Bottom, lay your Turky or Fowl upon them, put ina
Quart of Gravy, take a Bunch of Sellery, cut it {mall, and wath’
it very clean, put it into your Pot, with two or three Blades of
Mace, let it ftew foftly till there is juft enough for Sauce, then add
a good Piece of Butter rolled in Flour, two Spoonfuls of Red
Wine, two of Catchup, and juft as much Pepper and Salt as will
feafon it, lay your Fowl or Turky in the Difh, pour the Sauce
over
‘
made Plain and Eafy. 33
over it, and fend itto Table. If the Fowl or Turky is enough
before the Sauce, take up, and keep it hor till the Sauce is
boiled enough, then put it in, let it boil a Minute or two, and
difh it up.
Jo Stew @ Knuckle of Veal.
BE fure let the Pot or Sauce-pan be very clean, lay at the Bottom
four clean wooden Skewers, wath and clean the Knuckle. very
well, then lay it in the Pot with two or three Blades of Mace, a
little Whole Pepper, a little Piece of Thyme, a {mall Onion, a
Craft of Bread, and two Quarts of Water, Cover it down clofe,
make it boil, then only let it fimmer for two Hours, and when it
is enough take it up, Jay it ina Difh, and ftrain the Broth over it.
Another Way to Stew a Knuckle of Veal.
LEAN itas before direfted, and boil it till there is juft
enough for Sauce, add one Spoonful of Catchup, one of Red
Wine, and one of Walnut Pickle, fome Truffles and Morels, or
fome dry’d Mufhrooms cut {mall ; boil it all together, take up
the Knuckle, lay it in a Difh, pour the Sauce over it, and fend
it to Table. |
Note, \t eats very well done as the Turky, before directed.
¥ Jo Ragoo a Piece of Beef.
TA KE a large Piece of the Flank which has Fat at the Top
cut {quare, or any Piece that is all Meat, and has Fat at the
Top, but no Bones. The Rump does well. Cut all nicely off the
Bone (which makes fine Soop) then take a large Stew-pan and
with a good Piece of Butter fry it a little Brown all over, flouring
your Meat well before you put it into. the Pan, then pour in as
much Gravy as will cover it, made thus: Take about a Pound of
coarfe Beef, a littlé Piece of Veal cut {mall, a Bundle of Sweet
Herbs, an Onion, fome Whole Black Pepper and White Pepper,
two or three large Blades of Mace, four or five Cloves, a Piece of
Carrot, a little Piece of Bacon fteeped in Vinegar a little while, a
Cruft of Bread toafted Brown ; put to this a Quart of Water, and
Jet it boil till Half is wafted. .While this is making, pour a
Quart of boiling Water into the Stew-pan, cover it clofe, and let
it be ftewing foitly, when the Gravy 1s done ftrain it, pour it
into the Pan where the Beef is, take an Ounce of Truffles and
Morels cut {mall, fome frefh or dry’d Mufhrooms cut fmall, two
| Spoonfuls.
34 The Art of Cookery,
Spoonfuls of Catchup, and cover it clofe. Let all this ftew till
the Sauce is rich and thick, then have ready fome Artichoke
Bottoms cut into four, and a few pickled Mufhrooms; give them a
Boil or two, and.when your Meat is tender and your Sauce quite
rich, Jay the Meat into a Difh and pour the Sauce over it. You
may add a Sweetbread cut in fix Pieces, a Palate ftewed tender
cut into little Pieces, fome Cocks-Combs, and a few Force-Meat
Balls. Thefe are a great Addition, but it will be good without. —
Note, For Variety when the Beef is ready and the Gravy put
to it, add a large Bunch of Sellery cut {mall and wafhed clean,
two Spoonfuls of Catchup, and a Glafs of Red Wine. Omit all
the other Ingredients. When the Meat and Sellery are tender,
and the Sauce rich and good, ferve it up. It is alio very good
this Way: Take fix large Cucumbers, {coop out the Seeds, pare
them, cut them into Slices, and do them juit as. you do the Sel-
lery. | ei as
To Force the Infide of a Surloin of Beef. ~
Take a fharp Knife, and carefully lift up the Fat of the In-
fide, take out all the Meat clofe to the Bone, chop it fmall,
take a Pound of Sewet and chop fine, about as many Crumbs
of Bread, a little Thyme and Lemon-peel, a little Pepper and _
Salt, Halfa Nutmeg grated, and two Shalots chopp’d fine 5. mix
all together, with a Glafs of Red Wine, then put it into the fame
Place, cover it with the Skin and Fat, skewer it down with fine
Skewers, and cover it with Paper. Don’t take the Paper off till
the Meat is inthe Difh. Take a Quarter of a Pint of Ked Wine,
two Shalots fhred {mall, boil them, and pour into the Difh, with
the Gravy which comes out of the Meat, it eats well. Spit your
Meat before you take out the Infide. YC yaaa
_ Another Way to Force a Surloin.
HEN it is quite roafted, take it up, and lay it in theDifh
with the Infide uppermoft, with a fharp Knife lift up the
Skin, hack and cut the Infide very fine, fhake a little Pepper and
Salt over it, with two Shalots ; cover it with the Skin,. and fend
it to Table. You may add Red Wine, or Vinegar, juft asyou like,
To Force the Infide of a Rump of Beef. -
yo may do it joft in the fame Manner, only lift up the out-
fide Skin, take the Middle of the Meat, ahd do as before
directed ; put it into the fame Place, and with fine Skewers put
it down clofe.
: A Roli’d
* uf 5 tl ,; + : bil ail aoe
Fad
44 Rolld Ramp of Beef
ot the Meat ail of the Rone whole, flit the Infide down
from Top. to Bottom, but not through the Skin, f{pread it
open, take the Flefh -of two Fowls and Beef Sewet, an equal
Quantity, and as much cold boiled Ham, if you have it, a little
Pepper, an Anchovy, a Nutmeg grated, a little Thyme, a good
_ dealof Parfley, a few Mufhrooms, and chop them all together,
beat theny in a Mortar, with a Half-Pint Baton full of Crumbs of
Bread ; mix all thefe together, with four Yolks of Eggs, Jay it
to the Meat, cover it up, and roll it round, ftick one Skewer in,
and tye it with a Packthread crofs and crofs to hold it together 5
take a Pot or large Sauce-pan that will juft hold it, lay a Layer
of Bacon and Layer of Beef cut in thin Slices, a Piece of Carrot,
fome whole Pepper, Mace, Sweet Herbs, and a large Onion, lay
the roll’d Beef on it, juft put Water enough to the Top of the
Beef; cover it clofe, and let it ftew very foftly on a flow Fire for
eight or ten Hours, but not too faft. When you find the Beef
tender, which you will know by ranning a Skewer into the Meat,
then take it up, cover it up hot, boil the Gravy till i is good,
then ftrain it off, and add fome Mufhrooms chopp’d, fome ‘Truffles
and Morels cut fmall, two,Spoonfuls of Red or White Wine, the
Yolks of two Eggs, and a Piece of Butter roll’d in Flour; boil it :
together, fet the Meat before the Fire, bafte 1t with Butter, and
throw Crumbs of Bread all over it: When the Sauce is enough, .
lay the Meat into the Difh, and pour the Sauce over it. Take
care the Eggs do not curd. _
To Boil a Rump of Beef the French Fajbion.
"TAKE a Rump of Beef, boil it Half an Hour, take it up, lay
* it into a large deep Pewter Difh or Stew-pan, cut three or
. four Gafhes in it all along the Side, rub the Gafhes with Pepper
~ and Salt, and pour into the Difh a Pint of Red Wine, as much
hot Water, two or three large Onions cut fmall, the Hearts of
- eight or ten Lettuces cut {mall, and a good Piece of Butter rolled _
in a little Flour; lay the flefhy Part of the Meat downwards,
cover it clofe, let it ftew an Hour and a Half over a Charcoal Fire,
or a very flow Coal Fire. Obferve, that the Butcher chops the Bone
fo clofe, that the Meat may Jie as flat as you can in the Difh.
_ When it is enough, take the Beef, Jay it in the Difh, and pour
the Sauce over it.
- Note, When you do it in a Pewter Dith, it is beft done over a
Chaffing-difh of hot Coals, with a Bit or two of Charcoal to
keep it alive. ,
F | . Beef
made Plain and Eafy. — ae
a
e
+
4
ae
i
30 ‘The Art of Cookery,
: - Beef Efcarhot. ete WHA os
‘TAKE a Brifcuit of Beef, Half a Pound of coarfe Sugar, two
™ Osnces of Bay Salt, a Pound of common Salt, mix all toge-
ther and rub the Beef, lay it in an earthen Pan, and turn it every
Day. It may lie a Fortnight inthe Pickle, then boil it, and
ferve it up either with Savoys, or a Peale Pudding. )
~~ Note, It eats much finer cold, cut into Slices, and fent,to Table.
' Ton Beef a /a Daub. |
Ve OU. may take a Buttock or a Rump of Beef, lard it, fry it
Brown in fome {weet Butter, then put it into a Pot that will _
juft hold it; put in fome Broth or Gravy hot, fome Pepper,
Cloves, Mace, and a Bundle of Sweet Herbs, ftew it four Hours,
till it is tender, and feafon it with Salt ; take Halfa Pint of Gravy,
two Sweetbreads cut into eight Pieces, {ome Truffles and Morels, *
Palates, Artichoke-Bottoms and Mushrooms, boil all together,
Jay your Beef into the Difhs {train the Liquor into the Sauce, and
boil all together. If it is not thick enough, roll a Piece of But- —
ter in Flour, and boil in it. Pour this all over the Beef. Take
Force-Meat roll’d in Pieces Half as long as one’s’ Finger, dipthem
into. Batter made with Eggs, and fry them Brown; fry fome
Sippets dipp’d into Batter cut Three-corner-ways, ftick them into
the Meat, and garnifh with the Force-Meat.
om Beef a la Mode in Pieces. |
you muft take a Buttock of Beef, cut it into two Pound Pieces, "
lard them:with Bacon, fry them Brown, put them into a Pot
that will juft hold them, put in two Quarts of Broth or Gravy, a
few Sweet Herbs, an Onion, fome Mace, Cloves, Nutmeg, Pep-
per and Salt ; when that is done, cover it clofe, and ftew till it is
tender, skim off all the Pat, lay the Meat in the Difh, and ftrain
the Sauce over it. You may ferve it up hot or cold, .
Beef @ la Mode, the French Way.
AKE a Piece of the Buttock of Beef, and fome fat Bacon cut
into little long Bits, then take two T’ea Spoonfuls of Salt, one
Tea Spoonful of beaten Pepper, one of beaten Mace, and one of
Nutmeg; mix all together, have your Larding-pins ready, firft
— dip the Bacon in Vinegar, then roll it in your Spice, and lard
your Beef very thick and nice; put the Meat into a Pot with two
or three large Onions, a good Piece of Lemon-peel, a Bundle of
Herts, and three’ or four Spoontuls of Vinegar 5 cover it tides
clofe, ,
*
made Plain and Eafy. ee
* :
clofe, and. put a wet Cloth round the Edge of the Cover that no
+
Steam can get out, and fet it over a very flow Fire: When you
think one Side 1s done enough, turn the other, and cover it with
the ‘Rind of the Bacon ; cover the Pot clofe again as before, and
when it isenough (which it will be when quite tender) take 1t up
and lay it in your Difh, take off all the Fat from the Gravy, and
pour the Gravy over the Meat. If you chufe your Beef to be Red,
you may rub it with Salt-petre over Night. CLE MK
Note, You mutt take great Care in doing your Beef this Way that
your Fire is very flow; it will take at leaft fix Hours doing if
the Ptece be any thing large. If you would have the Sauce very
rich, boil Half an Ounce of TrufHles and Morels in Half a Pint of
good Gravy till they are very tender, and add a Gill of pickled
Mofhrooms, or frefh ones are beft ; mix all together with the
Gravy of the Meat, and pour it over your Beef. You muft mind
and beat all your Spices very fine; and if you have not enough
mix fome more, according to the Bignefs of your Beef, :
| Beef Olives. |
AKE a Rump of Beef, cut it into Steaks Half a Quarter long,
_* about an Inch thick, let them be fquare; lay on fome good
Force-Meat made with Veal, roll them, tie them once rouhd with
a hard Knot, dip them in Egg, Crumbs of Bread and grated Nut-
meg, and a little Pepper and(Salt. The beft Way is to roaft them,
or fry them Brown 1n frefh Butter, lay them every one on a Bay-_
tar and cover them every one with a Piece of Bacon toafted,
have fome goodGravy, a few TrutHes and Morels, and Mufhroomss
boil all together, pour into the Difh, and fend it to Table.
Veal Olives.
*T HEY are good done the fame Way, only roll them narrow at
-* one End and broad at the other. Fry them of a fine Brown.
Omit the Bay-Leaf, but lay little Bits of Bacon about two Inches
~ long on them, The fame Sauce. Garnifh with Lemon.
* Beef Collops,
cur them into thin Pieces about.two Inches Jong, beat them
with a Back of a Knife very well, grate fome Nutmeg, four
them a little, Jay them ina Stew-pan, put in as much Water as
you think will. do) for Sauce, Half. an Onion cut fimall, a little -
Piece of Lemon-peel cut {mall,.a Bundle of Sweet Herbs, a litre
Pepper.and Salt, a Piece of Butter rolled ina little Flour. jae
them
4 ee
Ty é hi
¥ ff
Piece at a Time.
To Stew Beef Steaks.
“AKE Rump Steaks, pepper and fale them, lay them ina
-Stew-pan, pour in Half a Pint of Water, a Blade or two of
Mace, two or three Cloves, a little Bundle of Sweet Herbs, an
Anchovy, a Piece of Butter rolled in Flour, a Glats of White
Wine, and an Onton ; cover them clofe, and let them ftew foftly
till they aretender, then take out the Steaks, Hour them, fry them
in fresh Butter, and pour away all the Fat, ftrain the Sauce the
were ftew’d in, and pour into the Pan; tofs it all up toget wean |
the Sauce is quite hot and thick. If you add a Quarter of a Pint —
of Oyiters, ic will make it the better. Lay the Steaks into the
Difh, and four the Sauce over them. Garnifh with any Pickle .
you like. : | Tes: fers’
_#
Zo Fry Beef Steaks. 7
rake Rump Steaks, beat them very well with a Roller, fry
them in Half a Pint of Ale that is not bitter, and whilft phos
are frying cut a.large,Onion {mall, a very little Thyme, fo
Parfley {hred {mall, {ome grated Nutmeg, and a little Pepper and -
Salt ; roll all together ina Piece of Butter, and then ina little
Flour, put this into the Stew-pan, and fhake all together. n
the Steaks are tender, and tae Sauce of a fine Thicknefs, difh
it up. } : Wess
: we
A fecond Way to Fry Beef Steaks.
ti es the Lean by itfelf, and beat them well with the Back of a
A Knife, fry them in joft'4s much Butter as will’ moiften’the
Pan, pouriout the Gravy as it runs out of the Meat, tarn vsing
| often,
a a a WT ca A NUR eat ine
i nt) * A ay * fA ig? A ne E
3 made Plain and Ea/y. a
ofren, do them over a gentle Fire, then fry the Fat by ttfelf and
Jay upon the Meat, and put to the Gravy a Glafs of Red Wine,
Halfan Anchovy, a little Nutmeg, a little beaten Pepper, and a
Shalot cut {mall ; give ir two or three little boils, feafon it with
Sal: to your Palate, pour it over the Steaks, and fend them to
able.’ ; |
Another Way to do Beef Steaks.
Cut your Steaks, Half broil them, then lay them into a Stew-
— pan, fealon them with Pepper and Salt, juft cover them with
Gravy, and a Piece of Butter rolled in Flour. Let them ftew for
alt an Hour, beat up the Yolks of two Eges, ftir all together
two or three Minutes, and then ferve it up.
Al preity Side - Difb of Beef.
Pee ast a tender Piece of Beef, lay fat Bacon all over it and
=™ roll it in Paper, bafte it, and when it is roafted cut about two
Pounds in thin Slices, lay them into a Stew-pan, and take fix
large Cucumbers, peel them, and chop them fmall, lay over them
a little Pepper and Salt, ftew them in Butter for about ten Mi-
nutes, then drain out the Butter, and fhake fome Flour over them; _
tofs them up, pour in Half a Pint of Gravy, let them ftew till -
they are thick, and difh them. up. dyke Ril Oe ,
To drefs a Fillet of Beef.
T isthe Infide of the Surloin: You muft.carefully cut it all
ont from the Bone, grate fome Nutmeg.over it, a few Crumbs
of Bread, a little Pepper and Salt, a little Lemon-peel, a little
Thyme, fome Parfley fhred {mall, and roll ir ‘up tight; tie it
with a Packthread, roaft it, put a Quart of Milk and a Quarter of
a Pound of Butter into the Dripping-pan and bafte it; when its
enough, take it up, untie it, leave a little Skewer in it to hold tt
together, have a little good Gravy in the Difh, and fome Sweet
Sauce in a Cup. You may bafte it with Red Wine and Butter, if
you like it better; or it will do very well with Butter only.
Beef: Steaks Rolled... -
TAKE three or four Beef Steaks, flat them!with a Cleaver, and
make a Force-Meat thus: Take’a Pound of Veal beat fine ina
Mortar, the Flefh ofa large:Fowl cut fmaH,Half.a Pound: of cold
Harn’ chopp’d mall, the Kidney-Fat of a: Loin of Vea! chopp’d
{mall,
fimall, a Sweetbread cut in little Pieces, an Ounce of Truffles and
Morels firit ftew’d and then cut {mall, fome Parfley, the Volks of
four Eggs, a Nutmeg grated, a very little Thyme, a little Lemon-
peelcut fine, a little Pepper and Salt, and Half a Pint of Cream :
Mix all together, lay it on your Steaks, roll chem, up firm, of a
good Size, and put a little Skewer into thém, pur them into the
Stew-pan, and try them of a nice Brown ;_ then pour all the Far
quite out, and putin a Pint of godd fry’d Gravy (as in Page 19)
pur one Spoonful.of Catchup, two Spoonfuls of Red Wine, a few
Muofhrooms, and Jet them ftew fora Quarter of an Hour. Take
up the Steaks, cut them in two, lay the cut Side uppermoft, and
pour the Sauce over it. Garnifh with Lemon. | 7
~ Note, Betore you put the Force-Meat into the Beef, you are to
ftir it all together over a flow Fire for eight or ten Minutes. —
- To Stew a Rump of Beef.
H AVING‘boil’d it till it is little more than Half enough,
#-* take it up, and peel off the Skin : Take Salt, Pepper, beaten
Mace, grated Nutmeg, a Handful of Parfley, a little Thyme,
Winter-Savoury, Sweet-Marjoram, all chopp’d fine and mixt, and
ftuff them in great Holes inthe Fat and Lean, the reft {pread over
it, with the Yolks of two Eggs; fave the Gravy that runs ont,
put fo it a Pint of Claret, and put the Meat into a deep Pan, pour
the Liquor in, cover it clofe, and let it bake two Hours, then put
it into the Difh, pour the Liquor over it, and fend it to Table.
Le oie: ae aie | MAN iE 6
PY ws ‘ oe Ma * v r \ ais hy... + 7 7
5 ; ay.
a
| Another Way to Stew a Rump of Beef.
7OU muft cut the Meat off the Bone, lay it in your Stew-pan,
™ cover it with Water, put in a Spoonful of Whole Pepper, two
Onions, a Bundle of Sweet Herbs, fome Salt, and a Pint of Red -
Wine ; cover it clofe, fet it over a Stove or flow Fire for four
Hours, fhaking it fometimes, afd turning it four or five Times ;
make Gravy as for Soop, put in three Quarts, keep it ftirring till
Dinner is ready : Take ten or twelve Turnips, cut them into Slices
the broad Way, then cut them into four, flour them, and fry them
Brown in Beef Dripping. Be fure to let your Dripping boil before
you put them in ; then drain them well from the Fat, lay the
Beef into your Soop-difh, toaft a little Bread very nice and brown,
cut if three Corner’Dice, lay them into the Difh, and:the Turnips
likewife ; ftrain in the Gravy, and fend it to Table. If you have
the Convenience of a.Stove, put.the Difh over it for five or fix
Minutes; it gives the Liquor a: fine Flavour of theokuenins
makes
i oath aU aie CR ET 3
Ce ae Ne ee
eee ; ho 4 .
' :
ie ,
~
make Plain and Eafy. |
makes the Bread eat better, and is a great Addition. Seafon it —
with Salt to your Palate. ; '
' Portugal Seef.
AKE a Rump of Beef,-cut off the Bone, cut 1t a-crofs, flour it,
_* fry the thin Part Brown in Butter, the thick End ftuff with
Sewet, boil’d Chefnuts, an Anchovy, an Onion, and a little Pep-
per. Stew it in a Pan of ftrong Broth, and when it is tender lay _
both the Fry’d and Stew’d together into your Difh, cut the Fry’d
in two and Jay on each Side of the Stew’d, ftrain the Gravy it
was {tew’d in, put to it fome pickled Gerkins chopp’d, and boil’d
Chefnuts, thicken it with a Piece of burnt Butter, give it two or
‘three boils up, feafon it with Salt to your Palate, and pour it over
the Beef. Garnifh with Lemon. d
To Stew a Rump of Beef, or tbe Brifcuit, che
French Way. °° 8
TAK a Rump of Beef, put it into a little Pot that will hold
it, cover it with Water, put on the Cover, let it ftew an
Hour; but if a Brifcuit, two Hours. Skim it clean, then flafh the. -
Meat with a Knife to let out the Gravy, put ina little beaten Pep-
per, fome Salt, four Cloves, with two or three large Blades of
Mace beat fine, fix Onions fliced, and Half a Pint of Red Wine s
cover it clofe, let it ftew an Hour, then put in two Spoonfuls of
Capers or Aftertion Buds pickled, or Broom Buds, chop them,
two Spoonfuls of Vinegar and two of Verjuice: Boil fix Cabbage
Lettuces in Water, then put them in the Pot, put ina Pint of.
good Gravy, let all ftew together for Half an Hour, skim all the
Fat off, lay the Meat into the Difh, and pour the reft over it, |
have ready fome Pieces of Bread cut three Corner-ways and fry’d
crifp, ftick them about the Meat, and garnifh them. When you
put in the Cabbage, put with it a good Piece of Butter rolled in
Flour. : |
To Stew Beef Gobbets.
GET any Piece of Beef, except the Leg, cut it in Pieces about
the Bignefs of a Pullet’s Egg, put them in a Stew-pan, cover
them with Water, let them ftew, skimthem clean, and when they
have ftew’d an Hour, take Mace, Cloves, and Whole Pepper ty’d
in a Muflin Rag loofe, fome Sellery cut {mall, put them into the
Pan with fome Salt, Turnips and Carrots, par’d and cut in Ste
a little
oT ae ae Feat
ect es... Sole hei
42 The Art of Cookery,
a little Parfley, a Bundle of Sweet Herbs, and a large Cruft of
Bread. You may put in an Ounce of Harley or Rice, if you like
it. Cover it clofe, and let it ftew till it is tender ; take out the
Herbs, Spices and Bread, and have ready fry’d a French Roll cut
in four, Difh up all together, and fend to ‘Fable.
| Beef Ropat.
TAKE a Surloin of Beef, or a large Rump, bone it and beat
it very well, then lard it with Bacon, feafon it all] over with
Salt, Pepper, Mace, Cloves, and Nutmeg, all beat fine, fome Le-_
mon-peel cut fmall, and fome Sweet Herbs’; in the mean Time
make a {trong Broth of the Bones, take a Piece of Butter with a
Hittle Flour, brown it, put in the Beef, keep it turning often till it
is Brown, then ftrain the Broth, put all together into a Pot, put ~
"in a Bay-Leaf, a few Troffles, and fome Ox Palates cut fmall.
Cover it clofe, and let it ftew till it is tender, take out the Beef,
skim off all the Fat, pour in a Pint of Claret, fome fry’d Oyfters,
an Anchovy, and fome Gerkins {hred {mall ; boil all together, put
in the Reef to warm, thicken your Sauce with a Piece of Butter
rolled in Flour, or Mufhroom Powder, or burnt Butter. Lay your
Meat in the Difh, pour the Sauce over it, and fend it to‘Table.
_ This may be eat either hot or cold.
A Tongue and Udder forced.
‘LRST parboil your Tongue and Udder, blanch the Tongue
and flick it with Cloves; as for the Udder, you muft carefully
raife it, and fill it with Force-Meat, made with Veal: Firft wath:
the Infide' with the Yolk of an Egg, then put 11 the Farce-Mear,
tie the Ends clofe and {pit them, roaft them, and-bafte them _
with Butter; when enough, have good Gravy inithe Difh} and
Sweet Sauce in a Cup. titi
Note, For Variety you may lard the Udder.
To Fricafey Neats Tongues.
AKE Neats Tongues, boil them tender, peel them, cut them ’
into thin Slices, and fry them in frefh Butter ; then pour out
the Butter, put in as much Gravy as you fhall’want for Sauce, a
Bundle of Sweet Herbs, an Onion, fome Pepper and Salt, and a
Blade or two of Mace ; fimmer all together for Half an Hour, then
take out your Tongue, ftrain the Gravy, put it with the Tongue
into the Stew-pan again, beat up the Yolks of two Eggs ait a,
Glafs of White Wine, a little grated Nutmeg, a Piece of Butter
as big as a Walnut rolled in Flour, fhake all together for four or
five Minutes, difh it up, and fend it to Table, © #
0
¥ .
_ made Plain ana Easy. 43
* _. Yo Force a Tongue. |
B2 L it till at is'tender ; let it ftand till it is cold, then cuta
' Hole at the Root-end of it, take out fome of the Meat, chop
it with as much Beef Sewet, a few Pippins, fome Pepper and Salt,
a little Mace beat, fome Nutmeg, afew Sweet Herbs, and the
Yolks of two Eggs ; chop it all together, ftuff it, cover the End
with a Veal Caul or butter’d Paper, roaft it, bafte it with Butter,
and difh it np. Have for Sauce good Gravy, a little melted But-
ter, the Juice of an Orange or Lemon, and fome grated Nutmeg 5
boil it up, and pour it into the Difh.
v To Stew Neats Tongues hole.
TAKE two Tongues, let them ftew in Water juft to cover them —
* for two Hours, shen peel them, put them in again with a
Pint of. ftrong Gravy, Half a Pint of White Wine, a Bundle of
Sweet Herbs, a little Pepper and Salt, fome Mace, Cloves, and
Whole Pepper ty’d in 2 Muilin Rag, a Spoonful of Capers chopp’d,
‘Turnips and Carrots fliced, and a Piece of Butter roll’d in Flour ;
Jet all ftew together very foftly over a flow Fire for two Hours,
then take out the Spice and Sweet Herbs, and fend it to Table.
You may leave our the Vurnips and Carrots, or boil them by
themfelves, and lay them in the Difh, juft as you like.
To Fricafey Ox Palates. pe
AE TER boiling your Palates very tender (which you muft do
by fetting them on in cold Water, and Jetting them do foftly)
then blanch them and fcrape them clean; take Mace, Nutmeg,
Cloves, and Pepper beat fine, rub them, all over with thofe, and
with. Crumbs of Bread ; have ready fome Butter 1n a Stew-pan,
and when it is hot put in the Palates; fry them Brown on both
Sides, then pour out the Fat, and put to them fome Mutton or
Beef,Gravy, enough for Sauce, an Anchovy, a little Nutmeg, a
dittle Piece of Butter rolled in Flour, and the Juice of a Lemon ;
Jet it dimmer all together for a Quarter of.an Hour, difh it up,
and garnish with Lemon. }
To Roaff Ox Palates.
AVIN:G boil’d-your Palatées tender, blanch them, cut them
; into Slices about two Inches long, lard Half with Bacon,
then have ‘ready two or three Pigeons and two or three Chicken-
peepers, draw them, trufs them, and fill them with Force-Meat; ~
te Halt of them be nicely larded, oe them ona Bird Spit ; ai t
; them
44 ; The Art of Cookery; .
. them thus, a Bird, a Palate, a Sage-Leaf, and a Piece of Bacon ;
and fo on, a Bird, a Palate, a Sage-Leaf, and a Piece of Bacon.
Take Cocks-combs and Lamb-ftones parbol’d and blanch’d, lard
them with little Bits of Bacon, large Oyfters parboi'd, and each
one larded with one Piece of Bacon; put thefe on a Skewer with.
a little Piece of Bacon and a Sage-Leaf between them, tye them
on toa Spit and roaft them, then beat up the Yolks of three Eggs, ~
jome Nutmeg, a little Salt and Crumbs of Bread; bafte them with
thefe all the ‘Time they are Roafting, and have ready two Sweet-
‘breads each cut in two, fome Artichoke-bottoms cut into four and
fry'd, and then rub the Difh with Shalots ; lay the Birds in the
Middle piled upon one another, and lay the other Things all fe-
parate by themfelves round about in the Difh. Have ready for |
Sauce a Pint of good Gravy, a Quarter of a Pint of Red Wine,
an Anchovy, the Oyfter Liquor, a Piece of Butter rolled in Flour ;
of Lemon, Garnifh your Difh with Lemon.
Lo adrefs a Leg of Mutton Ja Royale. :
boil all thefe together and pour mnto the Difh, with a httle Juice
AVING taken off all the Fat, Skin, and Shank Bone, Tard
it with Bacon, feafon it with Pepper and Salt, and a round
Piece of about three,or four Pounds of Beef or Leg of Veal, lard
it; have ready fome Hog’s-Lard boiling, flour your’ Meat, and
give it a Colour in thé. Lard; then take the Meat out and put it -
intoa Pot, with a Bundle of Sweet Herbs, fome Parfley, an Onion
{tuck with Cloves, two or three Blades of Mace, fome Whole Pep-
per, and three Quarts of Water ; cover it clofe, and let it boil very
-foftly for two Hours, mean while get ready a Sweetbread. {plit,
cut into four, and broil’d, a few Truffles and Morels flew’d ina.
Quarter of a Pinot of ftrong Gravy, a Glafs of Red Wine,a few
Mafhrooms, two Spoonfuls of Catchup, and fome ‘Afparagus-
tops ; boil all thefe together, then lay the Mutton in the’ Middle
of the Difh, cut the Beef or Veal into Slices, make a’ Rim round
your Mutton with the Slices, and pour the Ragoo over it ; when
you have taken the Meat out of the Pot, skim all the Pat‘off the
Gravy ; ftrain it, and add as much tothe other as will fill the
Difh. Garnifh with Lemon. | ae ay
moot ind dyeg.or Matton 4 la Hautgodt.
[=F it hang.a Fortnight in av airy, Place, then haye ready
fome Clovesof Garlick and ftuff it all over, rub. it-with Pep-
ver and Salt'; -roaft it, have fome good Gravy and Red Wine in
the Difh, and fend it to Table. ety, = i
a
*
made Plain and Eafy. 45
To Roaft a Leg of Mutton with Oytters.
; i i AKEaleg about two or three Days kill’d, ftuff it all over
with Oyfters, and roaft it. Garnifh with Horfe-raddifh.
To Roaft a Leg of Mutton with Cockles.
by UFF it all over with Cockles, and roaft it. Garnifh with
Horle-raddifh,
4 Shoulder of Mutton in Epigram.
OAST it almoft enough, then very carefully take off the Skin
~ about the ‘Thickneis of a Crown-piece, and the Shank Bone
with it at the End ; then feafon that Skin and Shank Bone with
Pepper and Salt, a little Lemon-peel cut {mall, and a few Sweet
Herbs and Crumbs of Bread, then Jay this on the Gridiron, and
let it be of a fine Brown; 1a the mean Time take the reft of the
Meat and cut it like a Hafh about the Bignefs of a Shilling; fave
the Gravy and pur to it, with a few Spoonfuls of {trong Gravy,
Half an Onion cut fine, a little Nutmeg, a little Pepper and Salt,
a little Bufidle of Sweet Herbs, fome Gerkins cut very fmall, a
few Mufhrooms, two or three Truffles cut fmall,-two Spoonfuls of
Wine, either Red or White, and throw a little Flour over the
Meat ; let all thefe ftew together very foftly for five or fix Minutes,
but be fure it don’t boil; take out the Sweet Herbs, and put the
Hath inte the Dith, lay the Broil’d upon it, and fend it to Table.
A Harrico of Matton.
‘AKE a Neck or Loin of Mutton, cut it into fix Pieces, flour
it, and fry it Brown on both Sides in the Srew-pan, then
pour out dll the Fat; put in fome Turnips and Carrots cut like
Dice, two Dozen of Chefnuts blanched; two or three Lettuces ent
{mall, fix little round Onions, a Bundle of Sweet Herbs, tome
Pepper and Salt, and two or three Blades of Mace ; cover itclote,
sd let it ftew for an Hour, then take off the Fat and difh it up.
To French a Hind Saddle of Mutton.
Eo the two Rumps. Cut ofthe Rump, and carefully lift up
the Skin with a Knife ; begin ar the broad End, but be fure .
you don’t crack it nor take it quite off ; then take fome Slices of
Ham or Bacon chopp’d fine, a few Truffles, fome young Onions,
fome Parfley, a little Thyme, Sweet Marjoram, Winter Savory,
Gr2 | a little
a little Lemon-peel, all chopp’d fine, a little Mace and two or
three Cloves beat fige, Half a Nutmeg, and a little Pepper and
Salt ; mix all together, and throw over the Meat where you took ’
off the Skin, then lay on the Skin again, and faften ir with two
‘fine Skewers at each Side, and roll it in well butrer'd Paper. It
will take three Hours doing: Then take off the Paper, bafte the
Meat, ftrew it all over with Crumbs of Bread, and when it is of
a fine Brown take it up. For Sauce take fix large Shalots, cut
them very fine, put them into a Sauce-pan with two Spoontuls of
Vinegar, and two of White Wine ; boil them for a Minute or two,
pour it into the Difh, and garnifh with Horfe-Raddilh.
Another French W ay, call'd, St. Menehout: a
7 TAKE the Hind Saddle of Mutton, take off the Skin, lard c
* with Bacon, feafon it with Pepper, Salt, Mace, Cloves beat,
and Nutmeg, Sweet Herbs, young Onions and Parfley, all
chopp'd fine; take a large Oval or a large Gravy-pan, lay Layers
of Bacon, and then Layers of Beef,all over the Bottom, lay in
the Mutton, then lay Layers of Bacon on the Mutton, and then a ~
ayer of Beef, put ina Pint of Wine, and as much good Gravy as.
will {tew it, put ina Bay-Leaf, and two or three Shalots, cover
it clofe, put Fire over and under it, if you have a‘clofe Pan, and
let it ftand flewing for two Hours; when done, take it out, ftrew
Crumbs of Bread all over it, and put it into the Oven to Brown,
itrain the Gravy it was {tew’d in, and boil it till there is juft
enough for Sauce, lay the Mutton into the Difh, pour the Sauce
in, and ferve it up. You muft Brown it before a Fire, if you
have not an Oven. ts
Cutlets 4 la Maintenon. 4 very good Difb. .
UT your Cutlets handfomely, beat them thin with your Clea-
ver, feafon them with Pepper and Salt, make a Force-Meat
with Veal, Beef Sewet, Spice and Sweet Herbs, rolled in Yolks
of Eggs, ro}! Force-Meat round each Cutlet within two Inches of
the Top of the Bone, then have as many Half Sheets of White
Paper as Cutlets, roll each Cutlet in a Piece of Paper, firft butter-
ing the Paper well on the Infide, dip the Cutlets in melted Butter
and then in Crumbs of Bread, lay each Cutlet on Half a Sheet of
Paper crofs the Middle of it, leaving about an Inch of the Bone
out, then clofe the two Ends of your Paper as you do a Turnover ~
‘Tart, and cut off the Paper that is too much 5. broil your Mutton
' Cutlets Half an Hour, your Veal Cutlets three Quarters of an
! Hour
3
X
made Plain and Eajy. 47.
Hour, and then take the Paper off and lay them round in the
~ Difh, with the Bone outwards. Let your Sauce be good Gravy
thicken’d; and ferve it up. — ) 1
Jo make a Mutton Ha/fh.
; Cut your Mutton in little Bits as thin as you can, ftrew a little
Flour over it, have ready fome Gravy (enough for Sauce)
wherein Sweet Herbs, Onion, Pepper and Salt, have been boil’d 5
ftrain it, put in your Meat, with a little Piece of Butter rolled in
Flour and a little Salt, a Shalot cut fine, a few Capers and Ger-
kins chopp’d fine, and a Blade of Mace: Tofs all together for a
Minute or two, have ready {ome Bread toafted thin and cut into,
Sippits, lay them round the Dish, and pour in your Hafh. Gar-
nijh your Dish with Pickles and Horfe-Raddifh. 7
Note, Some love a Glafs of Red Wine, or Walnut Pickle. You
may put juft what you will into a Hafh. If the Sippits are
toafted it is better. :
. To drefs Pigs Petty-Toes.
P UT your Petty-Toes into a Sauce-pan with Half a Pint of
Water, a Blade of Mace, a little Whole Pepper, a Bundle.of
Sweet Herbs, and an Onion. Let them boil five Minutes, then
take out the Liver, Lights, and Heart, mince them very fine,
grate a little Nutmeg over,them, and flake a little Flour on them;
let the Feet do till they-are tender, then take them out and ftrain
the Liquor, put all together with a little Salt and a Piece of But-
ter as big asa Walnut, fhake the Sauce-pan often, let it finmer
five or fix Minutes, then cut fome toafted Sippits and lay round
the Difh, lay the Mince-Meat and Sauce in the Middle, and the
Petty-Toes {pilt round it. You may add the Juice of Half a
Lemon, or a very little Vinegar.
A fecond Way to Roaft aLeg of Mutton with Oyfters.
GIVEE a Leg of Mutton with Mutton Sewet, Salt, Pepper,
Nutmeg, and the Yolks of Eggs; then roaft it, ftick it all over
with Cloves, and when it is about Half done cut of fome of the
Under-fide of the flefhy End in little Bits, put thefe into a Pipkin
with a Pint of Oyfters, Liquor and all, a little Salt and Mace,
and Half a Pint of hot Water 5 flew them till Half the Liquor is
. wafted, then put ina Piece of Butter rolled in Flour, fhake all
together, and when the Mutton is enough take it up; pour this
Sauce over it, and fend it to Table. |
Fo
48 The Art: of Cookery, -
Le drefs a Leg of Mutton to cat like. Venifon. © : Y
TAKE a Hind Quarter of Mutton, and cut the Leg in the Shape
™ of a Haunch of Veniton, fave the Blood of the Sheep and fteep
it in for five or fix Hours, then take it out'and roll it in three or
four Sheets of White Paper well butter’d on the Infide, tie it.
with a Packthread and roaft it, baiting it with good Beef-drip-
ping or Butter. it will take two Hours at a good Fire, for your
Mutton muft be fat and thick. About five or fix Minutes before
/. you take it up take off the Paper, bafte it with a Piece of Butter,
and fhake a little Flour over it to make it have a fine Froth, and’
then have a little good drawn Gravy ina Bafon, and Sweet
Sauce in another. ‘Don’t garnifh with any Thing, |
To drefs Mutton the Turkith Way.
FIRST cut your Meat into thin Slices, then wafh it in Vinegar,
and put it into a Pot or Sauce-pan that has a clofe Cover to it,
iy infome Rice, Whole Pepper, and three or four whole Onions ; -
et all thefe ftew together, skimming it frequently : When it 1s
enough, take out the Onions, and feafon it with Salt to yourPalate,
Jay the Mutton inthe Difh, and pour the Rice and Liquor over it. |
Nore, The Neck or Leg are the beft Joints to drefs this Way.
Pat into a Leg four Quarts of Water, and a Quarter of a Pound of
Rice: To a Neck two Quarts of Water, and two Ounces of Rice.
To every Pound of Meat allow a Quarter of an Hour, being
clofe cover’d. If you put in a Blade or two of Mace and a Bundle
of Sweet Herbs, it will be a great Addition. When it is juft
enough, put in a Piece of Butter, and take care the Rice don’t burn
tothe Pot. In all thefe Things you fhould lay Skewers at the
Bottom of the Pot to lay your Meat on, that it may not ftick. ~
A Shoulder of Mutton, with a Ragoo of Turnips.
"TAKE a Shoulder of Mutton, get the Blade Bone taken out as
neat as poflible, and in the Place put a Ragoo, done thus:
Take one or two Sweetbreads, fome Cocks-Combs, Half an Ounce .
of Truffles, fome Mufhrooms, a Blade or two of Mace, and a little
‘Pepper and Salt ; ftew all thefe in a Quarter of a Pint of good
Gravy, and thicken it with a Piece of Butter rolled in Flour, or
Yolks of Eggs, which you pleafe: Let it be cold before you put
it in, and fill up the Place where you took the Bone out juft in the
Form it was before, and few it uptight: Take a large deepStew-
pan, or one of the round deep Copper Pans with two Handles, lay
: ina are 13
/
made Plain and Eafy. 49
at the Bottom thin Slices of Bacon, then Slices of Veal, a Bundle
of Parfley, Thyme and Sweet Herbs, fome Whole Pepper, a Blade
or two of Mace, three or four Cloves, a large Onton, and put in
jatt thin Gravy enough to cover the Meat; cover it clofe, and let
it ftew two Hours, then take eight or ten Turnips, pare them, and
eyt them into what Shape you pleafe, put them into boiling Wa-~
ter) and let them be juft enough, throw them into.a Sieve to
drain.over the hot Water that they may keep warm, then take up
the Mutton; drain it from the Fat, lay it ina Difh, and keep it
horcover’d ; ftrain the Gravy it was ftew'd in, and take off all
the Fat, put in a little Salt, a Glafs of Red Wine, two Spoonfuls
of Catchup, and a Piece of. Butter rolled in Flour ; boil together
till there 1s: yuft enough for Sauce, then put in the Turnips, give
them a boil up, pour them over the Meat and fend it to Table.
You may fry the Turnips of a light Brown,and.tols them up with
the Sauce ; but that is.according to your Palate. :
Nore, For a Change you may leave out the ‘Furnrps, and add a
Bunch of Sellery cut and wafh’d clean, and ftew’d ina very little
Water till it is quite tender, and the Water almoft boil’d away,
Pour the Gravy, as before directed, into it, and boil it uptill the
Sauce is good: Or you may leave both thefe out, and add TrutHes,
Morels, frefh and pickled Mufhrooms, and Artichoke-Bottoms.’”
N. B. AShoulder of Veal without the Knuckle, frit fry’d, and
then done juft as the Mutton, eats very well. Don’t garnifh your
Matton, but garnifh your Veal with Lemon. A FOO
To Stuff a Leg, or Shoulder of Mutton. ~~
ap AKE alittle grated Bread, fome Beef Sewet, the Yolks of
hard Eggs, three Anchovies, a Bit of an Onion, fome Pepper
and Salt, a little Thyme and Winter Savoury, twelve Oyfters,
and fome Nutmeg grated ; mix all thefe together, fhred them
very fine, work, them up with raw Eggs like a Pafte, ftuff your
Mutton under the Skin in the thickeft Place, or where you pleafe,
and roaft it: For Sauce, take fome of the Oyfter Liquor, fome
Claret, one Anchovy, a little Nutmeg, a Bit of an Onion, and a
few Oyfters ; ftew all thefe together, then take out your Onion,
pour your Sauce under your Mutton, and fend it to Table: » Gar-
nifh with Horfe- Raddith. |
‘ Sheeps Rumps with Rice. !
AKE fix Rumps, put, them into a Stew-pan with fome Mut-
_ton Gravy, enough to fill it, ftew them about Half an Hour,
take them up and let them ftand to cool, then put into the Liquor
: : ba hay a Quarter
_—s
‘0 The Art of Cookery,
a Quarter of a Pound of Rice, an Onion ftuck with Cloyes, anda
Blade or two of Mace ; let it boil till the Rice is as thick as a
Pudding, but take Care it don’t ftick to the Bottom, which
you mutt do by ftirring it often: In the mean Time take a clean
‘Stew-pan, put a Piece of Butter intoit. Dip your Rumps-n the
Yolks of Eggs beat, and then in Crumbs of Bread witha little
Nutmeg, Lemon-peel, and a very little Thyme in it, fry them in
the Butter of'a fine Brown, then take them out, lay them in a Difh
to drain, pour out all the Fat, and tols in the Rice into:that Pans
fireit all together for a Minute or two, thet lay the Rice into the
Difh, day the Rumps all roand upon'the Rice, haveready four
‘Eggs Boil’d hard, cut them into Quarters, Jay them: round ‘the
’ ‘Dith with fry’d Parfley between -themand fend it to Table.
Jo Bake Lamb and Ritest 4
| SRA 9 Neck and Loin of Liamb,~ half roaft it, rate it up,
_™ ‘cut.itdato Steaks, then take Half a Pound: of Rice, pur it
into a Quart of, good Gravy, with two ot three Blades of ‘Mace,
and: alittle Nutmeg. Do it over a Stove or flow Fire ‘till the
Rice. begins to be thick ;. then take it off, {tir in a Pound of But-
ter, and.when that is quite melted ftir in the Yolks of fix Begs, .
firft beat; then take a Difh and butter it all over, take the’Sreaks
and put a little Pepper and Salt over them, dip them ina little
melted Butter, lay them into. the Dtfh, pour the Gravy which
comes out of them over them, and then the Rice, beat the Yolks
of three Fggsjand pour all over, fend it to the Oyen, and bake
it better than Half an Hott’ siecle See:
eT 8 UB aka Mu eton Ghopsid:. ap aie
Ty AKE a Loin or Neck of Mutton, ‘cut it into Steaks, put
_-~, fome Pepper and: Salt over it, butter your Difh and layin
your Steaks ; then take.a Quart of Milk,’ fix Eggs’ beat up fine,
and four Spoonfuls of Flour; beat your Flour and Eggs in a little
Milk firft, and then put the reft to ir, put in a little beaterGin-
ger,-and_a little Salt, Pour this over'the Steaks, and fend it to
the)Oven, An Hour and a Half will bake ‘it,
A Forced Leg of Lamb; oe 0
AKE a large Leg of Lamb, cut. a long Slit.on the Back-fide,
- but take great Care you don’t deface the other Side; then chop
the Meatifmall with Marrow,, Half a Pound of Beef ‘Sewet, fome
Oyftets, ‘an Anchovy, unwafh’d, an Onion, fome Sweet Herbs, a
ttle Gemon-pecl, and fome beaten Mace and Nutmég 5 we
2 thefe
t
t ;
made Plain and Eafy. gt
thefe together in a Mortar, ftuff it up in the Shape it was before,
few it up, and rub it over with the Yolks of Eggs beaten, {pit ir,
flour it all over, lay it to the Fire, and bafte tt with Butter. An
Hour will roaft ir. You may’bake it, if you pleafe, but then
you muft butter the Difh and lay the Butter over it: Cut the Loin
ito Steaks, feafon them with Pepper, Salt, and Nutmeg, Lemon-
~ peel cut fine, and a few Sweet Herbs, fry them in frefh Butter of
a fine Brown, then poor out all the Butter, put in a Quarter of a
Pint of White Wine, fhake it about, and put.in Half a Pint of
ftrong Gravy wherein good Spice has been boil’d, a Quarterof a
Pint of Oyfters and the Liquor, tome Mufhrooms and a Spoonful
of.the Pickle, a Piece of Butter rolled in Flour, and the Yolk of
an Egg beat ; ftir all thefe together tll it is thick, then lay
your Leg of Lamb in the Difh and the Loin round it 5 pour the
Sauce over it, and garnifh with Lemon. ,
| To Fry a Loin of Lamb. |
Cur the Loin into thin Steaks, put a very little Pepper and:
Salt, and a little Nutmeg on them, and fry them in frelh
Butter ; when enough, take out the Steaks, Jay them ina Dith
betore the Fire to keep hot, then pour out the Burter, thake a
little Flour over the Bortom of the Pan, pour in a Quarter of a
Pint of boiling Water, and put ina Piece of Butter; fhake all
together, give it a boil or two up, pour it over the Steaks, and
fend itto Table. +
Note, You may do Mutton the fame Way, and add two
Spoonfuls of Walnut Pickle.
Another Way of Frying a Neck or Loin of Lamb.’
UT it into thin Steaks, beat them with a Rolling-pin, fry
3 them in Half a Pint of Ale, feafon them with a little Salt,
and cover them clofe ; when enough, take them out of the Pan,
Jay them in a Plate before the Fire to keep hot, and pour all out
of the Pan into a Bafon; then put in Halt a Pint of White Wine,
a few Capers, the Yolks of two Eggs beat wirh a Ittte Nutmeg
and a litrle Salt, add to this the Liquor they were fry’d in, an
keep ftirring it all one Way all the Time till it is-thick, then put
in the Lamb, keep fhaking the Pan for a Minute or two, lay the
_ Steaks into the Difh, pour the Sauce over them, and have fome
Parfley in a Plate before the Fire acritping. Garnish your Lith
with that and Lemon.
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52. _ The Art of Cookery,
| To make a Ragoo of Lamb.
AKE a Fore-Quarter of Lamb, cut the Knuckle-bone off, lard _
it with little thin Bits of Bacon, flour it, fry it of a fine
Brown, and then put it into an Farthen-pot or Stew-pan. Put to
it a Quart of Broth or good Gravy, a Bundle of Herbs, a little
Mace, two or three Cloves, and a little Whole Pepper ; cover it
clofe, and Jet it ftew pretty faft for Half an Hour, pour the Liquor
all out, ftrain it, keep the Lamb hot'in the Pot till the Sauce is
ready ; take Half a Pint of Oyiters, flour them, fry them Brown,
drain out all the Fat clean that you fryed them in, skim all
the Fat off the Gravy, then pour it into the Oyfters, put in an
Anchovy, and two Spoonfuls of either Red or White Wine; boil
all together till there is juft enough for Sauce, add fome frefh
Mufhrooms (if you can get them) and fome pickled Ones, with 2
Spoonful of the Pickle, or the Juice of Half a Lemon. Lay your |
Lamb in the Difh, and pour the Sauce over it. Garnifh with
Lemon, F
To Stew a Lamb’s, or Calf’s Head. . :
Figs? wafh it, and pick it very clean, lay it in Water for
an Hour, take out the Brains, and with a fharp Penknife cares _ ©
fully take out the Bones and the Tongue, but be careful you don’t
break the Meat, then take out the two Eyes, and take two Pounds
of Veal and two Pounds of Beef Sewet, a very little Thyme, a
good Piece of Lemon-peel mince#, .a Nutmeg grated, and two
Anchovies; chop all very well together, grate two ftale Rolls,
‘ and mix al] together with the Yolks of four Eggs: Save enough
of this Meat to make about twenty Balls, take Half a Pint of ©
frefh Mufhrooms clean peel’d and wafh’d, the Yolks of fix Eggs
chopp’d, Half a Pint of Oyfters clean wafh’d, or pickled Cockless
mix all thefe together, but firft ftew your Oyfters, and.put to it
two Quarts of Gravy, with a Blade or two of Mace. It will be
proper to tie the Head with a Packthread, cover it cléfe, and let
it {ftew two-Hous: In the mean'Time beat up the Brains with
fome Lemon-peel cut fine, a little Parfley chopp’d, Half a Nutmeg —
grated, and the Yolk of an Eggs ; have fome Dripping boiling,
fry Half the Brains in little Cakes, and fry the Balls, keep
them both hot by the Fire; take Half an Ounce of Truffles and
Morels, then ftrain the Gravy the Head was ftew’d in, puttheTruf- —
flcsand Morels to it with the Liquor, and a few Mufhrooms ; boil
all together, then put in the reft of the Brains that are not fry’d,
ftew them together for a Minute or two, ‘pour it over the Heit
| an
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| made Plain and Eafy. $3
and Jay the fry’d Brains and Balls round it. Garnifh with Lemon.
You may fifty about twelve Oyfters. |
To drefs Veal a la Bourgoife. —
Cur pretty thick Slices of Veal, lard them with Bacon, and
{eaion them with Pepper, Salt, beaten. Mace, Cloves, Nut-
meg, and chopp’d Parfley, then take the Stew-pan and cover the
Bottom with Slices of fat Bacon, Jay the Veal upon them, cover
it, and fet it over a very flow Fire for eight or ten Minutes juft
to be hot and no more, then brisk up your Fire and brown your
Veal on both Sides, then fhake fome Flour over it and brown it;
‘ pour ina Quart of good Broth or Gravy, cover it clofe, and Jet
it ftew gently til] it 1s enough; when enough, take out the Slices
of Bacon, tee skim all the Fat off clean, and beat up the Yolks
of three Eggs with tome of the Gravy; mix all together, and
keep it ftirring one Way till it is {mooth and thick, then take it
up, lay your, Meat in the Difh, and pour the Sauce over it,
Garnifh with Lemon. sh
A difguifed Leg of Veal and. Bacon. -
1 rg your Veal all over with Slips of Bacon and a little
~4 Lemon-peel, and boil it with’a Piece of Bacon; when
enough, take it-up,' cut the Bacon “into Slices, and have ready
fome dry’d Sage-and Pepper rubb’d_ fine, rab over the Bacon, lay
the Veal inethe Difh and: the Bacon round it, ftrew it all over
with fry’d Parfley,) and have Green:Sauce: in Cups 5 made thus ;
Take two Handfuls of Sorrel, pound:it in a Mortar-and fqueeze
out the Juice, put it into a Sauce-pan with fome melted Butter, a
little Sugar, and the Juice of Lemon, Or you may make it thus:
Beat two Handfuls of Sorrel ina Mortar with two Pippins quar-
ter'd, {queeze ‘the Juice out with the Juice of a Lemon or Vines
gar, and {weetenvit' with Sugar. )
28 | A Pillaw of Veal.
AK E a Neck or Breaft of Veal, Half roaft it, then.cut it
~~ into fix Pieces, feafon it with Pepper, Salt and Nutmeg ;
take a Pound of Rice, put to it a Quart of Broth,fome Mace, and
a little Salt, do it over a Stove or very flow Fire till it is thick,
but butter the Bottom of the Difh or Pan you do it in, beat up
the Yolks of fix Egos and ftir into it, then takea little round deep
Dith, butter it, lay fome of the Rice at the Bottom, then lay the
Veal on around Heap and cover it all over with the Rice, wafh
H 2 it
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\
54 The Art of Coakery, ‘
it over with the Yolks of Eggs, and bake it an Hour anda Half,
then open the Top and pour ina Pint of rich good Gravy. Gar»
oe with Sevii/e Orange cut in Quarters, and fend it to Table
Of. ‘
YOU muft get a Fillet of Veal, cut out of it five Jean Pieces
as thick as yovr Hand, round them up a little, then lard
them very thick on the round Side with little narrow thin Pieces
of Bacon, and lard five Sheeps Tongues (being firft boiled and
blanched) Jard them here and there with very little Bits of Lemon-
peel, and make a well-feafon'd Force-Meat of Veal, Bacon, Ham,
Beef Sewet, and an Anchovy beat well; make another tender
Force-Meat of Veal, Beef Sewet, Mufhrooms, Spinach, Parfley,
Thyme, Sweet Marjoram, Winter Savoury, and green Onions,
Seafon with Pepper, Salt and Mace; beat it well, make a round
Ball of the other Force-Meat and ftuff in'the Middle of this, roll
it up in a Veal Caul, and bake it 5; what is left, tie up like a Bo-
lognia Saufage and boil ity. but firft rub the Caul with the Yolk
of an Egg ; put the larded Veal into a Stew-pan with fome good
Gravy, and when it is enough skim off the Fat, put in dome
| Troffles and Morels, and fome Mufhrooms. Your Force-Meat
being baked enough, lay it in the Middle, the Veal round it, and
the Tongues fry'd and laid between, the Boil’d:cut ito Slices and
fry'd, and. throw all over. Pour on them the Sauce..: You may
add Artichoke-Bottoms, Sweetbreads, and Cocks-Combs, yf you -
pleafe. Garnifh with Lemon. | | ali 4d
Veal Rolls. |
TAKE ten or twelve little thin Slices of Veal, Jay on them
{ome Force-Meat according to your Fancy, roll, them up,
and tie them juft acrofs the Middle with coarfe Thread, put
them on a Bird-{pit, rub them over with the Yolks of Eggs,
flour them, and bafte them with Butter. Half an Hour will
do them. Lay them into a Difh, and have ready fome good
Gravy, with a few Truffles and Morels, and fome Mufhrooms,
Garnifh with Lemon. Hn
~ Olives
made Plain and Eafy. $5
Olives of Veal, the French Way.
T°AKE two Pounds of Veal, fome Marrow, two Anchovies,
the Yolks of two hard Eggs, a few Mufhrooms, and fome
Oyfters, a little Thyme, Marjoram, Parfley, Spinach, Lemon- |
peel, Salt, Pepper, Nutmeg and Mace, finely beaten; take your
Veal Caul, lay a Layer of Bacon and a Layer of the Ingredients,
and a Layer of Bacon and a Layer of the Ingredients, roll it in
the Veal Caul, and either roaft it or bake it. An Hour will do
either. When enough, cut it into Slices, lay it into your Difh,
aod pour good Gravy over it. « Garnish with Lemon,
Scotch Collops 2 Ja Francois.
rp ake a Leg of Veal, cut it very thin, lard it with Bacon,
then take-Half a Pint of Ale boiling and pour over it till the
Blood is out, and then pour the Ale out into a Bafon; take a few
' Sweet Herbs chopp’d imall, {trew them over the Veal and fry. it
in Butter, flour it a little till enough, then put it into.a Difh ang
pour the Butter away, toaft little thin Pieces of Bacon and lay
round, pour the Ale into the Strew-pan with two Anchovies and a
Glafs of White Wine, then beat up the Yolks of two Eggs and
ftir in with a little Nutmeg, fome Pepper, and a Piece of Butter,
fhake all together till thick, and then pour.it into the Dith.
Garnifh with Lemon. ~ |
To make a favoury Difb of Veal.
CUt large Collops out of a Leg of Veal, {pread them abroad
ona Dreffer, hack them with the Back of .a Knife, and. dip
them in the Yolks of Eggs; feafonthem with Cloves, Mace, Nut-
meg and Pepper, beat fine ; make Force-Meat with fome of your
Veal, Beef Sewet, Oyfters chopp’d, Sweet Herbs fhred fine, and
the aforefaid Spice, ffrew all thefe over your Collops, roll and tie
them up, put them on Skewers, tie them to a Spit, and roaft
them ; to the reft of your Force-Meat add a raw Egg or two, roll
theny in Balls and, fry them, put them in your Difh with your
Meat when roafted; and make the Sauce with ftroug Broth, an
Anchovy, a Shalot, a little White Wine, and fome Spice. Let
it ftew, and thicken it with a Piece of Butter rolled in Flour,
pour the Sauce into the Difh, lay the Meat in, and garnifh with
Lemon. |
Scotch
eS SS oo
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ay ' tot?
it
‘ .
BS The rt of Cookery
- ~\**Scotch Collops Zarded,)
PREPARE a Fillet of Veal, cut it into thin Slices; cut off the
“ Skin and Fat, lard them with Bacon, fry theny Brown, then
take them out and lay them ina Difh, pour ont all the Butter,
take a Quarter of a Pound of Butter and melt it in the Pan, then
firew ina Handfol.of Flour; ftir ie till it is Brown, and pour in
three Pints of good Gravy, 'a Bundle of Sweet Herbs, and an
Onion, which’ you muft take out foon; let it boil a little, then put
in the Collops, let them ftew Half a Quarter of an Hour, put’in”
fome Force-Meat Balls fry’d, the Yolks of two Eggs, a Piece of
Butter, and a few pickled Mufhrooms ; ftir all together for a Mi-
nute or two till it is thick, and then difh it up. Garnifh with
Lemon.’ | | ! eee
net's To do them Wolken: Ghesaaee
At TER you have cut your Veal in thin Slices, lardlit-with
£4. Bacon; feafon'it with Cloves, Mace, Nutmeg, Pepper and
. Salt, ‘fome grated’Bread, and Sweet Herbs. Stew the Knuckle in as -
little Liquor as you can, a Bunch of Sweet Herbs, tome Whole
Pepper, a Blade of Mace, and four Cloves ; thén ‘take’a Pint of
the Broth, ftew the Cutlets 4n it, and add to it a Quarter of a.
Pint of White Wine, fome Mufhreoms, a“Piece of Batter rolled
in Flour, and the Yolks of two Eggs, ftir alltogether till it,is
thick, and then difh it up. Garnifh with Lemon,
fav's cad? boast (Veal, Blanquets. . ino cate ae
Roast a'Piéce of Veal, ‘cut off the Skin and nervous Parts,
cut it into little thin Bits; put iome Butter into a/Stew-pan
over the Fire with fome chopp’d Onions, fry themsalittle, then
add a Duft of Flour, ftir it together, and put in fome good Broth
or Gravy, and a Buiidle of Sweet Herbs 5 feafon it'with Spice,
make it of a good Tafte, and then put in your Veal, the Yolks of
two Eggs beat up with Cream and-grated Nutmeg; fome chopp'd
Parfley, a Shalot, fome Lemon-peel grated, and a little Juice of
Lemon. ‘Keep it ftirring one Way; when enough, difh it up. 9~
“4 Shoulder of Veal-ia Ja Piemontoife. *
AKE a Shoulder of Veal, cut off the Skin that it may hang
i at one End, then ‘latd the Meat with Bacon and Ham, and
feafon it with Pepper, Salt, Mace, Sweet Herbs, Parfley and
Lemon-peel ; cover it again with the Skin, ftew it with rays
| ~ an
-
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a 7 ‘ % t
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made Plain and Eafy. $7.
and when it is juft tender take it up; then take Sorrel, fomeLettuce
chopp’d {mall, and ftew them in fome Butter with Parley, Onions,
and Mufhrooms: The Herbs being tender put to them fome of
the Liquor, ‘ome Sweetbreads and tome Bitsot Ham, Let all ftew.
together a little while, then lift up the Skin, lay the ftew’d Herbs
over and under, ‘cover it with the Skin again, wet it with melted
Butter, ftrew it over with Crumbs of Bread, and fend it to the
Oven to Brown; ferve it hot, with fome good Gravy 1n the Difh.
‘The French ftrew it over with Parxzefan before it goes to the
Oven. ’ | a )
44 Calf’s Head Surprife. |
| you muft bone it, but not {plit it, cleanfe it well, fill it with
a Ragoo (in the Form it was before) made thus: Take two
Sweetbreads, each Sweetbread being cut into eight Pieces, anOx’s
Palate boil’d tender and cut into little Pieces, fome'Cocks-Combs,
Half an Ounce of Truffles and Morels, fome Mufhrooms, fome
Artichoke-Bottoms and Afparagus-T ops; ftew all thefe inHalfa
Pint of good Gravy, feafon it with two or three Blades of Mace,
‘four Cloves, Half a Nutmeg, a very little Pepper, and fome Sale,
pound all thefe together, and put them into the Ragoo: When it
has ftew’d.about Half an Hour, take the Yolks of three Eggs beat
up with two Spoonfuls of Cream and two of White Wine, put it
to the Ragoo, keep it ftirring one Way for fear of turning, and
ftir in a Piece of Butter roiled‘in Flour ; when it is very thick and
{mooth fill the Head, make a Force-Meat with Half a Pound of
Weal, Half a Pound of Beef Sewet, as much Crumbs of Bread, a>
few Sweet Herbs, a little Lemon-peel, and fome Pepper, Salt and
Mace, all beat fine together ina Marble Mortar; mix it up with,
two Eggs, make a few Balls (about twenty) put them into the
Ragoo in the Head, then faften the Head with fine wooden Skew-
ers, lay the Force-Meat over the Head, do it over with the Yolks
of two Eggs, and fend it to the Oven to bake. ft will take about
two Hours baking. You muft lay Pieces of Butter all over the
Head, and then Flour it. When it is baked enough lay it in your
Difh, and have a Pint of good fry’d Gravy. If there is any
Gravy in the Difh the Head was baked in, put it to the other
Gravy, and boil it up; pour it into your Difh, and garnifh with
Lemon. You may throw fome Mufhrooms over the Head. —
Sweetbreads of Veal a la Dauphine.
AKE the largeft Sweetbreads you can get, open them in fuch
a Manner as you can ftuff in Force-Meat, three will make a
fine Difh ; make your Force-Meat with a large Fowl or young
Cock,
ee
*
Cock, skin it, and pick off all the Flefh, take Half a Pound of
_ Fat and Lean Bacon, cut thefe very fine and beat them in a Mor-
tar; feafon it with an Anchovy, fome Nutmeg, a little Lemon-
peel, a very little Thyme, and fome Parfley : Mix thefe up with
the Yolk of an Egg, fill your Sweetbreads and faften them with
fine Wooden Skewers; take the Stew-pan, lay Layers of Bacon at
the Bottom of the Pan, feafon them with Pepper, Salt, Mace,
Cloves, Sweet Herbs, and a large Onion fliced, upon that lay thin —
Slices of Veal, and then lay on your Sweetbreads ; cover it clofe,
Jet it ftand eight or ten Minutes over a flow Fire, and then pour
in a Quart of boiling Water or Broth; cover it clofe, and Jet it
ftew two Hours very foftly, then take out the Sweetbreads, keep
them hot, ftrain the Gravy, skim all the Fat off, boil it up till
there is about Half a Pint, put in the Sweetbreads and give them
two or three Minutes ftew in the Gravy, then lay them in the
Difh, and pour the Gravy over them. Garnifh with Lemon,
Another Way to drefs Sweetbreads,.
\ON’T put any Water or Gravy into the Stew-pan, but put
’ the fame Veal and Bacon over the Sweetbreads, and feafon as
under directed 5 cover them clofe, put Fire over as well as under, ,
and when they are enough take out the Sweetbreads, put in a
Ladleful of Gravy, boil 1c and {train it, skim off all the Fat, let
it boi] till it jellies, and then put in the Sweetbreads to glaze ;
Jay Effence of Ham in the Difh, and lay the Sweetbreads upon it;
or make a very rich Gravy with Mufhrooms, Truffles and Morels,
a Glafs of White Wine, and two Spoonfuls of Catchup. Garnifh
with Cocks-Combs fore’d and ftew’d in the Gravy. ~ :
~ Note, You may add to the firft Truffles, Morels, Mufhrooms,
Cocks- Combs, Palates, Artichoke-Bottoms, two Spoonfuls of
White Wine, two of Catchup, or juft as you pleafe. |
- N. B®. There are many Ways of drefling Sweetbreads : You
may lard them with thin Slips of Bacon, and roaft them with
what Sauce you pleafe ; or fae may marinate them, cut them into
thin Slices, flour them and fry them, Serve them up with fry’d
Parfley, and either Butter or Gravy. Garnifh with Lemon.
-Calf’s Chitterlings or Andouilles.
TAKE fome of the largeft Calf’s Guts, cleanfe them, cut them
in Pieces proportionable to the Length of the Puddings you
defign to make, and tie one End of thele Pieces; thentake fome
nee Bacon,
Cd
made Plain and Eafy. | 59
Bacon, with a Calf’s Udder and Chaldron blanched, and cut into
Dice or Slices, put them into a Siew-pan and feafon with fine
Spice pounded, a Bay-Leaf, tome Salt, Pepper, and Shalot cut
{mall, and about Half a Pint of Cream; tofs it up, take off the
Pan, and thicken your Mixture with four or five Yolks of Eogs
and fome Crumbs of Bread, then fill up your Chitterlings with
the Stuffing, keep it warm, tie the other Ends with Packthread,
blanch and boil them dike Hog’s Chitterlings, let them grow cold
in their own Liquor before you ferve them up; boil them over 4
moderate Fire, and ferve them up pretty hot. ‘Thefe Sort of An-
douilles, or Puddings, miaft be made in Summer, when Hogs are
feldom kill’d. |
To drefs Cait’s Chitterlings curzou/ly.
UT a Calf’s Nut: in Siices of its Length, and the Thicknefs
“4 of a Finger, together with tome Ham, Bacon, and the White
of Chickens, cut het the fame Manner ; put the Whole into a
Stew-pan, feafon’d with Salt, Pepper, Sweet Herbs and Spice,
then take the Guts cleanfed, cut and divide them in Parcels, and
fill them with your Slices ; then lay in the Bottom of a Kettle or
Pan fome Slices of Bacon and Veal, feafon them with fome Pep-
per, Salt, a Bay-Leaf and an Onion, and lay fome Bacon and
Veal over them ; then put in a Pint of White Wine, and let ic
ftew foftly, clofe cover’d with Fire over and under it, if che Pot
or Pan will allow of it ; then broil the Puddings on a Sheet of
white Paper, well buttered on the Infide. .
Jo drefs a Ham 4 Ja Braife.
LEAR the Knuckle, take off the Swerd, and lay it in Water
to frefhen ; then tie it about with a String, take Slices of Ba~
con and Beef, bear and feafon them well with Spice and Sweet
Herbs ; then lay them in the Bottom of a Kettle with Onions,
Parfnips, and Carrots fliced, with fome Cives and Parfley : Lay
in your Ham the Fat Side uppermoft, and cover it with Slices of
Beef, and over that Slices of Bacon, then lay on fome fliced Roots
and Herbs, the fame as under it: Cover it clofe, and ftop ir clofe
With Pafte, put Fire both over and under it, and ler it ftew wich
a very flow Fire twelve Hours; put it in a Pan, drudge ic well
with grated Bread, and Brown it with a hotIron; then ferve it
up on a clean Napkin, garnifhed with raw Parfley.
Nore, If you eat it hot, make a Ragoo thus: Vake a Veal Sweee-
bread, fome Livers of Fowls, Cocks-Combs, Mufhrooms, aad
Trutiies; tofs them up ina Pint of good Gravy, featon’d Mg ith
I Dice
Ae te
rg
or The Art of Cookery, _ .
Spice as you like, thicken it with a Piece of Butter rolled in
Flour, and a Glafs of Red Wine ; then Brown your Ham as above,
and let it ftand a Quarter of an Hour to drain the Fat out; take
the ees 1t was ftew’d in, ftrain it, skim all the Fat off, put it
to the Gravy, and boil it up. It will do as well as the Filence —
of Ham. Sometimes you may ferve it up with a Ragoo of Craw
_Fifh, and fometimes with Carp Sauce. *
To Roaft a Ham or Gammon.
"TAKE off the Swerd, or what we call the Skin, or Rind, anc
~~ lay it in luke-warm Water for two or three Hours; then lay
it ina Pan, pour upon ita Quart of Canary, and let it fteep in it
for ten or twelve Hours. When you have fpitted it, put {ome
Sheets of white Paper over the Fat Side, pour the Canary st was
foak’d in into the Dripping-pan, and bafte it with it all the |
Time it is roafting ; when it is roafted enough pull off the Paper,
and drudge it we!l with Crumb’d Bread and Parfley fhred fine; _
make the Fire brisk, and Brown it well. If you eat-it hot, gar-
nifh it with, Ratpings of Bread ; if cold, ferve itona clean Nap- |
kin, and garnifh it with Green Parfley for a Second Courfe.
To Stuff a Chine of Pork.
AKE a Stuffing of the Fat Leaf of Pork, Parfley, Thyme,
Sage, Eggs, Crumbs. of Bread, feafon it with Pepper,
Salt, Shalot and Nutmeg, and ftuff it thick 5; then roaft it
gently, and when it is about a Qvarter roafted, ‘cut the Skin in
Slips, and make your Sauce with Apples, Lemon-peel, two or
three Cloves, and a Blade of Mace ; {weeten it with Sugar, put
fome Buiter in it, and have Muftard tn a Cup.
Various Ways of drefing a Pig.
GIRST skin your P'g up to the Ears whole, then make a good
Plumb-pudding Batter, with good Beef Fat, Fruit, Eggs,
Milk and Flour, fill the Skin, and few it up, it will look like
a Pig ; but you muft bake it, flour it very well, and rub it all
over with Butter, and when it is near enough draw it to the Oven’s
Mouth, rub it dry, and put it in again for a few Minvtes; lay
jt inthe Difh, and Jet the Sauce be {ma]l Gravy and Butter in
the Difh: Cut the other Part of the Pig into four Quarters, roaft
them as you do Lamb, throw Mint and Parfley on it as it roafts;
then lay them on Water-Crefles, and have Mint-Sauce in a Baton,
: | ‘Any
*
as «2 , ' '
made Plain and Eafy. 61
Any one of thefe Quarters will make a pretty Side-Difh: Or take
~ one Quarter and roaft, cat the other into Steaks, and fry them fine
and Brown, have ftew’d Spinach in the Difh, and lay the Roatt
upon it,and the Fry’d in the Middle. Garnifh with hard Eggs
and Seviide Oranges cut into Quarters, and have fome Butter ina -
Cup: Or for Change, you may have good Gravy inthe Difh, and
garnifh with fry’d Parfleyand Lemon ; or youmay make aRagoo
of Sweetbreads, Artichoke-Bottoms, Truffles, Morels and good
Gravy, and pour over them. Garnifh with Lemon, Either of |
thefe will do for a‘ Top Dish of a Firft Courfe, or Bottom Difhes-
at a Second Courfe. You may fricafey'it White for a Second
Courle at Top, or a Side Dith. é
You may take a Pig, skin him, and fill him with Force-Meat
made thus: Take two Pounds of young Pork, Fat and all, two
Pounds of Veal the fame, fome Sage, Thyme, Parfley, a little
Lemon-péel, Pepper, Salt, Mace, Cloves, and a Nutmeg; mix
them, and beat them fine 1n a Mortar, then fill the Pig, and few
aitup. You may either roaft or bake it. Have nothing but good
Gravy in the Difh. Or. you may cut it into Slices, and lay the.
Head in the Middle. Save the Head whole with the Skin on, .
and roaft it by irlelf; when it.is enough cut it intwo, and lay.
in your Difh:,Have ready tome good Gravy and dried Sage _
fubb’d in it, thicken it with a Piece of Butter rolled in Flour,
take out the Brains, beat them up with the Gravy, and pour
them into the Difh. You may add a hard Egg chopped, and.
putinte the Sauce. : |
_ Note, You may make a very good Pie of it, as you may fee in
the Directions for Pies, which you may either make a Bottom or
Side Dith. ’ , : | :
_ Yow muft obferve.in your White Fricafey that you take off the
Fat; or you may make a very good Difh thus: ‘Take a Quarter,
of Pig skinned, cut it into Chops, feafon them with Spice, and
wafh them with the Yolks ot Eggs, butter the Bottom of a
Dilh, lay thefe Steaks on the Difh, and upon every Steak lay
fome Force-Meat the Thicknefs of a Half Crown, made thus:
| Yake Half a Pound of Veal, and of Fat Pork the fame Quantity,
chop them very -well together, and beat them ina Mortar fibé s
add fome Sweet Herbs and Sage, a little Lemon-peel, Nutmeg,
Pepper and. Salt, and a little beaten’ Mace; upon this lay a
Layer of Bacon, or Ham, and then ‘a Bay-Leaf; take a little
fine Skewer and ftick juft in about two Inches long, to hold
them together, then pour a little melted Butter over them, and
fend. them to the Oven to bake when they are enough lay them
‘igi mal 2 . 1
: *
62 —s«SThe Art of Cookery, wt
im your Difh, and pour good Gravy over them, with Mufhrooms,
and garnifh with Lemon. FTCR one te
oo A Pig in Felly,
UT it. into Quarters, and Jay it in. you Stew - pan, put
“S*1n One Calf’s Foot andthe Pig’s Feet, a Pint Rhenifo Wine,
the Juice of four Lemons, and one Quart of Water, three or
four Blades of Mace, two or three Cloves, fome Salt, ani a very
_ hittle Piece of Lemon-peel ; ftove it, or do it over a flow Fire
two Hours; then take it up, lay the Pig into the Difh you in-
tend it for, then {train the Liquor, and when the Jelly is cold,
skim off the Fat, and leave the Settling at Bottom. Warm the
Jelly again, and pour over the Pig ; and then ferve it up cold in
the Jelly. | sbi
Jo drefs a Pig the French Way.
Set your Pig, lay it down to the Fire, let it roaft till ir is
thoroughly warm, then cut it off the Spit, and divide it in
rwenty Pieces. Set them to ftew in Half a Pint of White Wine,
and a Pint’ of {trong Broth, feafon’d with grated Nutmeg, Pepper,
two Onions cut {mall, and fome ftripp’d Thyme. Let it flew
an Hour, then put to it Half a Pint of ftrone Gravy, a Piece of
Butter roll’d in Flour, fome Anchovies, and a Spoonful of Vinegar,
or Mushroom Pickle: When it is enough, lay it in your Dith,
and pour the Gravy over it; then garnish 1c with Orange and
Lemon.’ « eels
To drefs a Pig au Pere-douillet.
UT of the Head, and divide it into Quarters, lard them
with Bacon, feafon them well with Mace, Cloves, Pepper,
Nutmeg and Salt. ‘Lay a Tayer of Fat Bacon at the Bottom of a’)
Kettle, lay the Head in the Middle, and the Quarters round ; |
shen put in a Bay-Leaf, one Rocambole, an Onion fliced, Lemon, |
Carrots, Parfnips, Parfley and Cives; cover it again with Bacon, |
put in a Quart of Broth, flew it over the Fire for an Hour, and —
thentake it up, put your Pig into a Stew-pan or Kettle, pour in a
Bottle of White Wine, cover it clofe, and let it ftew for an Hour’
very foftly. If you would jerve it cold, Jet it ftand till it is cold ;
then drain it well, and wipe it, that it may look White, and lay
it in a Difh with the Head in the Middle, and the Quarters —
round, then throw fome Green Parfley 411 over: Or any one of
the Quarters is a very pretty little Difh, laid ‘on bai 3
made Plain and Eafy. ee
If you would have’ it hot, whilft your Pig is {tewing in theWine,
take the firft Gravy it was ftew’d in and ftrain it, skim off all
the Fat, then take a Sweetbread cut into five or fix Slices, fome
Truffles, Morels, and Mufhrooms ; ftew all together till they are
enough, thicken it with the Yolks of two Eggs, or a Piece of
Butter roll’d in Flour, and when your Pig is enough take it out,
and lay it in yo&@ Dith, and the Wine it was ftew’d into the
Ragoo’; then pour all over the Pig, and garnifh with Lemon. ©
A Pig Matelote. Me
UT and fcald your Pig, cut off the Head and Petty-Toes;
then cut your Pig in four Quarters, put them with the Head
and ‘Voes into cold Water’; cover the Bottom of a Stew-pan with
Slices of Bacon, and place over them the faid Quarters, with the
Petty-Toes and the Head cut in two. Seaton the Whole with
Pepper, Salt, Thyme, Bay-Leaf, an Onion, and a Bottle of White
Wine; lay over more Slices of Bacon, put over it a Quart of Wa-
ter, and let it boil. ‘Take two large Eels, skin and gut them;
and cut them about five or fix Inches long; when your Pig is Half
done put in your Eels, then boil a Dozen of large Craw-fifh, cut
off the Claws, and take off the Shells of the Tails; and whea
your Pig and Eels are enough, lay firft your Pig and the Petty-
Toes round it, but don’t put in the Head (it will be a pretty Difh
cold) then lay your Eels and Craw-fith over them, and take the
Liquor they were ftew’d in, skim off all the Fat, then add to it
Half a Pint of {trong Gravy thicken’d with a little Piece of. burat
Butter, and pour over it; then garnish with Craw-fifh and Le-
mon. This will do for a Firft Courfe, or Remove." Fry the
Brains and lay round, and al] over the Difh.
To drefs a4 Pig like a Fat Lamb,
"TAKE a Fat Pig, cut of his Head, flit and trufs him up like a
Lamb ; when he is flit through the Middle and skinned, par-
boil him a little, then throw fome Parfley over him, roaft it and
drudge it. Let your Sauce be Half a Pound of Butter and a Pint
of Cream, ftirred all together till it is {mooth; then pour it over,
and fend it to Table. Shee 5: |
To Roaft a Pig with the Hair on.
D® AW your.Pig very clean at the Vent, then take out the
~” Gots, Liver and Lights ; cut off his Feet and trufs him,
prick up his Belly, {pit him, lay him down to the Fire, ee
; . ; es Care
64 The Art. of. Cookery, } .
Care not to fcorch him ; when the Skin begins to rife up inBlifters,
pull off the Skin, Hair and all: When you have clear’d the Pig of
both, feotch him down to the Bones, and’ bafte him with Butter ~
and Cream, or Halfa Pound of Butter, and a Pint of Milk, put it
into the Dripping-pan, and keep bafting it well; then throw fome
Salt over it, and drudge it with Crumbs of Bread till it isHalf an
“Inch or an Inch thick. When .it is enough, and of a fine Brown,
but’ not tcorch’d, take it up, lay it in your Dish, and Jet your
Sauce be good Gravy thicken’d with Butter roll’d in a little Flour, .
or elle make the following Sauce: “Take Half a Pound of Butter
and a Pint of Cream, put them on the Fire, and keepthem ftirring
oneWay all the Time; when che Butter is melted, and the Sauce
thicken’d, pour it into your Difh. Don’t garnifh with any Thing, |
unlets {ome Ratpings of Bread ; and then, with your Finger, figure
itvas, you fancy. , ory Tromeectl
teeth Uy ® ¥ bal 8
‘To Roaft a. Pig with the Skin on™
{PT you Pig be newly. killed, draw him, flea him, and wipe
-4 him very dry.with a Cloch; thensmake a hard Meat with a,
Pint of Cream, the Yolks of fix l'gas, gratéd Bread and Beef Sewer,
feafon'd with Salt, Pepper, Mace, Nutmeg, Thyme, asd Lemon-
pels make of this a pretty {tiff Pudding, . ftuff the Belly of .the
tg;-and few it up; then {pic it, and:lay it.down ta roaft: Let
your Dripping: pan he very clean, then pour into.ita Pint of Red
Wine,’ Srate {ome Nutmeg. all over it, then throw a little Sale
over, alittle Thyme, andfome Lemon-peel minced 5 when it is
enough fhake a little Flour over it, and bafte it with Butter, to
have ‘a fine-Froth.. ‘Take it up and Jay it in Difh,: cut of,
the Head, take the Sauce. which. is in. your Dripping: pan, and
thicken it with a Piece of Butter; then take the Brains, bruife
them, mix them with the Sauce, rub in alittle dry’dSage,. pour’
it into your Difh, and ferve ic up. Garnifh with hard Eggs cut
into Quarters, and if you have not Sauce enough add Half a Pide
of good Gravy.” é at ve a eS
Note, You muft take great Care no Afhes fal] into‘ the Drip-
ping: pan, which m y be prevented by having a good Fire,-which
will not want any ftirring.
‘To make a pretty Difo of a Breaft of Venifon.
TAKE Halfa Pound of Butter, flour your Venifon, ‘and fry it
. of a fine Brown on both Sides ; thet take it up,’ and keep it
hot covered in the Difh: ‘Take {ome Flour, and. ftir it into the
Butter till ir is quite thick and brown (hut take laa
. on’
\
4
\ \
made Plain and Eafy. 65
don’t burn) ftir in Half a Pound of Lump Sugar beat fine, and
pour in as much Ked Wine as will make it of the Thicknefs of
a Ragoo; fqueeze in the Juice of a Lemon, give it a boil up,
and pour it over the Veniion. Don’t’ garmifh your Dith, but
fend it to Table. .
To boil a Haunch or Neck of Venifon.
AY it in Salt for aWeek, then boil ir in a Cloth well flour’d;
for.every Pound of Venilon, allow a Quarter of an Hour for
the boiling. For Sauce you maft boil iome Cauli flowers, pull’d
into little Sprigs in Milk and Water, fome fine White Cabbage,
tome Turnips cut into Dice, with tome Beet-root ent into long
‘narrow Pieces about an Inch and a Half long, and Half an Inch
thick: Lay a Sprig of Cauliflower, and fome of the Turnips
mafhed with {ome Cream and a little Butter 5 let your Cabbage
be boil’d, and then beat in a Sauce-pan with a Piece of Butter
and Salt, lay that next the Cauliflower, then the Turnips, then
Cabbage, and fo on, till the Dif is full; place the Beet-root here
and there, juft as you fancy; it looks very pretty, and is a fing’
Difh. Have a little melted Burter in a Cup, 1f wanted. -
Note, A Leg of Mutton cut Venifon Fafhion, and dreffed
the fame Way Js a pretty Difh: Or a fine Neck, with the Scraig
cut off. This eats well broil’d or hafh’d, with Gravy and Sweet
Sauce the next Day. | |
To boil a Leg of Mutton /zke Venifon.
of [oa a Leg of Mutton cut Venifon Fafhion, boil it in a
~*~ Cloth well flour’d ; and have three or four Cauliflowers
boil’d, pulled into Sprigs, ftew’d in a Sauce-pan with Butter, and
a little Pepper and Salt; then have fome Spinach pick’d and
wafh’d clean, put it into a Sauce-pan with a little Sale, covered
clofe and ftew’d a little while ; then drain the Liquor, and pour
in a Quarter of a Pint of good Gravy, a good Piece of Butter
rolled in Flour, anda little Pepper and Salt : when ftew’d enough
lay the Spinach in the Difh, the Mutton in the Middle, and the -
Cauliflower over it; then pour the Butter the Cauliflower was
ftew’d in over it all: But you are to obferve in ftewing the Cau-
iiflower,.to melt your Butter nice'y, as for Sauce, before the Cau-
liflower goes in, This is a genteel Difh for a Firft-Courfe at
Bottom. ia
To
4
66 The Art of Cookery,
es _ To roaft Tripe. pat ks
Gor your Tripe in two fquare Pieces, fomewhat Jong, have a
; ™ Force: Meat made of Crumbs of Bread, Pepper, Salt, Nutmeg,
Sweet Herbs, Lemon-peel, and the Yolks of Eggs mixt all toge-
ther ; {pread it on the fat Side of the Tripe, and lay the other fat
Side next it; then roll it as light as you can, and tie it with a
Packthread ; {pit it, roaft it, and bafte it with Butter; when roaft-
ed lay it in your Difh, and for Sauce melt fome Butter,.and add >
what dropp’d from the Tripe. Boil it together, and garnifh
with Ra{pings. < ER eee cee a
‘To vdrels P00 ep Re
i: _ Jo roaft a Turkey. - :
aut E. beft Way to roaft. a Turkey 1s to loofen the Skin on the
=. Breaft of the Turkey, and fill it with Force-Meat, made thus :
Take a Quarter of a Pound of Beef Sewet, as many Crumbs of ”
Bread, a little Lemon-peel, an Anchovy, fome Nutmeg, Pepper,
_ Parfley, and a little Thyme. Chop and beat them all well toge-_
_.. ther, mix them with the Yolk of an Egg, and ftuff up the Breaft,
| when you have no Sewet, Butter will do; or youmay make your -
Force-Meat thus: Spread Bread and Butter thin, and grate fome
Nutmeg over it; when you have enough roll it up, and ftuff the
Breaft of the Turkey ; then roaft it of a fine Brown, but be dure to
pin fome white Paper on the Breaft rill it is near enough. You
muft'have good Gravy in the Dith, and Bread-fauce, made thus
Take a good Piece of Crumb, put it into a Pint of Water, with.a
Blade or two of Mace, two or three Cloves, and fome W hole Pep-
per. Boil it up five or fix Times, then with a Spoon take out ,
the Spice, you had before put in, and then you muft pour off the »
Water (you may boil an Onion in it if you pleafe) then beat up
the Bread with a good Piece of Butter and a little Salt ; orOnion-
* fauce, made thus: Take fome Onions, peel them and cut them
into thin Slices, and boil them Half an Hour in Milk and Water;
then drain the Water from them, and beat them up with a good |
Piece of Butter: Shake a little Flour in, and ftir it all together _
with a little Cream, if you have it, (or Milk will do) put the
Sauce into Boats, and garnifh with Lemon. Si i
Another Way to make Sauce ious Half a Pint of Oyfters,
{train the Liquor, and put the Oyfters with the Liquor into a
‘Sauce-pan, wich a Blade or two of Mace ; let them juft plump,
then pour ina Glafs of White Wine, let it boil once, and thicken ~
i - zt
%
made Plain.and Eafy. | OF
it with a Pieceof Butter rolled in Flour-. Serve this up ina Bafon.
by itfelf, with good Gravy inthe Difh, for every Body don’t.
love Oyfter-Sauce., This makes a pretty Side Difh for Supper,
ora Corner Difly of a Table for Dinner: If you chafe it in the:
Difh, add Half a Pint of Gravy to ‘it, and boil it up together.
This Sauce is good either with boiled or roafted Turkies or ;
Fowls ; but you may leave the Gravy-out,: adding-as much But- |
-ter as-will do for Sauce, and*garnifhing with Lemon: — ,
To‘make Mock Oyfter-Sauce, ¢ither for Turkies
ani _ or Fowls bald. saudi h :
ORCE the Turkies or Fowls as above, and. make your Sauce. . i
‘™. thus: Take a Quarter of a Pint of Water, an Anchovy, 2»
Blade.or two of Mace,, a Pieceé’of Lemon-peel, and five or fix,
Whole Pepper Corns. Boil thefe together, then flrain them, add
as much Butter with a little Flour as will do for Sauce ; let it —
bor! gh lay Saufages round the Fowl or Turkey. -Garnifh,
| To make Mafhroom - Sauce for White Yowls of
diarath at piatariels, ci pbk SOLES: |): ae
TA KE a Pint of Mufhrooms, wafh and pick them very
* clean, and put thém into a Sauce-pan, with a litle Sale,
fome Nutmeg, a Blade of Mace, a Pint of Cream, and a good
Piece’ of Butter roll’d in Flour. ‘Boil thefe all together, and
keep ftirring them; then pour your Sauce into your Difh, and.
» garnifh with Lemon. ; 3
Mufhroom-Sauce for White Fowls Dosl'd.
. PAE Half a Pint of Cream, and a Quarter of a Pound of
= Butter, ftir them together one Way till ic is thick; then |
‘add a Spoonful of Mufhroom Pickle, pickled Mufhrooms, or
’ frefh, if you have them. Garnifh only with Lemon. |
To make Sellery-Sauce either for roafted or boiled
_ Fowls, Turkies, Partridges, or any other Game.
TAKE a large Bunch of Sellery, wafh and pare it very clean, cut
it into little thin Bits, and boil it foftly in a little Water till it
. is tender; then add a little beaten Mace, fome Nutmeg, Pepper
and Salt, thicken’d with a good Piece of Butter-rolled in Flour 5
then boil it up, and pour into your Difh. - , ;
a? oR K You
€.
68 The Art of Cookery,”
. S¥ea may make it with Cream thus: Boil yourSellery as above,
and add fome Mace, Nutmeg, fome Butter as big as’a Walnut
rolled in Flour, and Half a Pint of Crear boil them all toge--—
tafe
ther, and you may.add, if you will, a Gl
~ a Spoonful of Catchup. ® aM eine o
H
of White Wine, and
= 7
| To make Brown Sellery-Sauce. fae ape
STEW the Sellery as above, then add Mace, Nutmeg, Pepper,
Salt, a Piece of Butter rolled in Flour, with a Glafs.of Red
Wine, a Spoonful of Catchup, and Half a Pint of good Gravy ;
re all thefe together, and pour into the Difh. Garnifh with
ehiens eb paaet wu awn 'the'h odt OME
Lo flew a Turkey, or Fowl, in Sellery-Sauce. f
:
¥
you muft judge according to the Largnefs of your Turkey _
* or Fowls, what Sellery or Sauce you want.. Take a large
Fowl, put it into a Sauce-pan or Pot, and put to it one Quart
of good Broth or Gravy, a Bunch of Sellery wafh’d clean and ©
cut imal], with fome Mace, Cloves, Pepper and All-fpice tied
joofe ina Muflin Rag; put inan Onion and a Sprig of Thyme:
Let thefe ftew foftly till they.are enough, then add .a Piece of
Butter rolled in Flour; take up your Fowl, and pour the Sauce’
over it.. An Hour will do a large Fowl, or a {mall Turkey ; but
a very large Turkey will take two Hours to do it foftly. If it is -
over done or dry it is fpoil’d ; but you may bea Judge of that,
if you look at it now and then. Mind to take out the Onion,
Thyme and Spice, before you fend it to Table. . | .
Note, A Neck of Veal done this Way is very good, and will
_ take two Hours doing. ; a. Mg hogie
To make Ege-Sauce, proper for roafted Chickens.
MELT your Butter thick and fine, chop two or three hard-
boiled Eggs fine, put them into a Bafon,’ pour the Butter,
over them, and have good Gravy in the Difh. . ; |
*
Shalot-Sauce for roaffed Fowls,
ry AKE five or fix Shalots peel’d and cut fmall, put them into
| a Sauce-pan, with two Spoonfuls of White Wine, two of
Water, and two of Vinegar; give them a boil up, and pour
them into your Difh, with @ little Pepper and Salt. Fowls
roafted and laid on Water-creffes is very good, without any other
Sauce. > na | Ne ene
Shalot- _
/
«Shalot-Sauce for a Scraig. of Mutton DoiJed.
PTAKE two Spoonti s of the Liquor the Mutton is boiled in,
“* two Spoonfals of Vinegar, two or three Shalots cut fine, with
a little Salt; put it into a Sauce-pan, with a Piece of Butter as
big as a‘Walnnut rolled in a little Flour; ftir it together, and
give it a boil: For thofe: who) love Shalot, it is the prettieft
Sauce that can be made to’a Scraig of Mutton.
~ To drefs Livers with Mufhroom-Sauce.
"TAKE tome pickled or frefh Mufhrooms, cut {mall; both if
you have them, and let the Livers be bruifed fine, with a
good deal of Parfley chopp’d {mall, a Spoonful or two of Catchup,,
a Glafs of White Wine, and as much good Gravy. as will make
Sauce enough; thicken it with a Piece.of Butter rolled in Flour.
This does either for Roaft or Boil’d.
A. pretty little Sauce. : -
T4 KE the Liver of the Fowl, bruife it with a little of the
~ Liquor, cut a little Lemon-peel fine, melt fome good But-
ter, and mix the Liver by Degrees; give it a boil, and pour it
into the Difh.
j {i Pe
Lo make Lemon-Sauice Sor boiled Fowls.
"TAKE a Lemon, pare off the Rind, then cut it into Slices, and
cut it {mall 5 take all the Kernels out, bruife the Liver
with two or three Spoonfuls of good Gravy, then melt fome
Butter, mix it all together, give them a boil, and ‘cut in a
little Lemon- peel very imall. .
8 tou German Way of drefing Fowls.
TAKE a Turkey or Fowl, ftuff the Breaft with what Force-
Meat you like, and fill the Body with roafted Chefnuts
peel’d. Roaft it, and have fome more roafted Chefnuts peel’d,
put them in Half a Pint of good Gravy, with a little Piece
of'Butter rolled in Flour ; boil thefe together, with fome fimalk -
Turnips, and Saufages cut in Slices, and fry’d or boil’d, Gar-
‘ aifh with Chefnuts. | - |
Nore, You may drefs Ducks the-fame Way. :
beat EY. WE os Zo
hfe
*
+), a oe ae
Fas Lhe. Arb of Cookery, ®
Yo .drefs a Tarkey-'or Fowl to Perfetion..
JONE ‘them, and make a Féree-Meatithus : Take: the Flefi
“~~ of a Fowl;: cut it fmall; then take a Pound of Veal,-beat
it in a (Mortar, with’:Half- a: Pound of Beef Sewet, as mtich -
Crumbs of: Bread; fomeMufhtooms, TFraffles’ and Morels cut
{mall, a few: Sweet Herbs andParfley, with fome Nuimeg, Pep=
per and Salt, a little: Mace beaten, {ome Isemori-peel cur fines
mix all thefe together, with the Yolks of two Eggs, then fill
your Turkey, and roaft it.) ‘This will do for a large Turkey, and
fo in Proportion for a Fowl. Let» your Sauce be good Gravy
with‘ Mufhrooms, . Trufiles ‘and Morels in it: Then P's
with Lemon, and for Variety fake you may lard your Fowl or
To flew a Turkey Browa is 0%
A Rcuke your Turkey after it is nicely pick’d and drawn, fill
the Skin of the Breaft with\Porcé-Meat, and put an Anchovy,
a Shalot; and alittle: Thyme,iny the Belly, late eres
with Bacon, then put a, good, Piece of Buiter in the Stew-pah,
flour the Turkey; and fry.it. juft.of a fine Brown ; then take it
out, and put it into a deep Stew-pan, or little Pot, thar wall jail
hold it, and put in as much Gravy as will barely cover it, a
Glafs of RedrWine, fome,Whole Pepper,. Mace, and two or
three Cloves, and a little Bandle of Sweet Herbs; cover it clofe,
and ftew it for an Hour,’ thémtake up ithe:"Turkey3 ‘and! Keep it .
hot cover’d» by the Fire, and boil the Saute: to about a Pint,
ftrain it off, add the Yolks of two Eggs, :and-a*Piece of Butter
rolled im Flours ftir it till it is thick; and thenslay your Turkey
in the Difh, and pour your Sauce over it. "You may:have ready
fome little French Loaves, about the Bignefs of an Egg} cut off —
the Tops, and. take, onrsthe Cromb.;. thenfity thermof a fine
_ Brown, fill them with ftew’d Oyfters, lay them, roynd the, Difh,
" and.garnifh with Lemon.; j.°. ¢o dia. pe
ie eine
‘oer eS | ut} F
Pe a ! n 1 StH med ; |. DOR oft Fuse b lyorg-
To few a Turkey Brown ibe nice Way.
ONE ‘it, and’ fill it with Force Meat made thus» ‘Pake'the
Flefh of aFowl, Haif-a-Pound of Veal; and the Flefh: of
two Pigeons, with a well pickled or dried Tongue, péel ir, and: ”
chop it all together, ‘then-beat it ina Mortar, withthe Marrow —
of a Beef Bone, ora Pound of the Fat of a Loin of Veal, fea-
ion it with two or three Blades of Mace, two or three Cloves,
; . PF 7 and
made Plain and Eafy. — 71
and Half a Nutmeg, dried at a good Diftance: fromthe Fire’ and
pounded, with a little Pepper and Salt: Mix all this well together,
fill your Turkey, fry them of a fine Brown, and put-it into a little
Pot that will juft hold it; lay four or five: Skewers at the Bottom
of the’Pot, to keep the Turkey from fticking; ‘put in a Quart.of’
good Beef and Veal Gravy, wherein was boiled Spice and Sweet
Herbs, cover it clofe, and let it tew Halfan Hour; then putina
Glafs of Red Wine, one Spoonful of Catchup, a large Spoonful.of
pickled Mufhrooms, and ‘a:few frefh,Ones,1f you have them, .a
few Truffles and Morels, a Piece of Butter as big as a Walnut
rolled'in Flour ; cover it clofe, and let it ftew Half an Hour longer ;
get the little French Rolla ready fry’d, takerfome, Oyfters, and
ftrain the Liquor from them, then put, the O yfters and Liquor, into
a Sauce-pan, with a Blade of Mace,.a little White Wine, aida
Piece of Butter rolled in Flour ; Jet them ftew till if ‘is thick, ‘then
fill the Loaves, lay the Turkey in the: Difh, ‘and pour the Sauce
over it. Jfthere is any Fat on the Gravy take it off, and lay the
Loaves on each Side of che Turkey. Garnifi with Lemon when
you have no Loaves, and take, Oyfters dipt in Batter and fry’dv) >
Noze,Uhe fame will dofor, any White Fowl © 0°"
adi to Wd Powlacdar brates .
i.
q it both infide jand out, -with beaten Mace, Nutmeg,’ Pepper
and Salt, lay‘a Layer of Bacon at the Bottom'of a deep Stew-pan,
then a Layer of Veal, and afterwards the Fowl, then put in“an
Onion, two or three Cloves ftuck, ina little Bundle of Sweet
Herbs, with aPiecé of Carrot, then put-at'the Top a Layer of |
Bacon, anothét of. Veal, atid a third of Bééf}.cover it clote; and let
it ‘ftand overt the Fire for !twovorthree, Minates,;then. pour. ita
Pint of Broths' tothe
RT
iF U us
S ‘ ’
4,
{ if alt
ea at
‘
s F ) iy , / | . 7 . , "
72 ‘The Art of Cookery; |
Oyfters chopped, two Anchovies,.a Shalot, a little grated Bread,
and fome Sweet Herbs, fhred all this very well, mix. them to-
gether, and make it up with the Yolks of Bggs, thenturn all thefe
Ingredients on ‘the Bones again, and draw the Skin over again,
then few up the Back, .and either boil the Fowl.in a Bladder an
Hour and a Quarter, or roaft it, then ftew fome more.Oyfters in
Gravy, bruife ina little of your Force-Meat, mix it up with a
little frefh Butter, and.a very little Flour; then giye ut a boil,
fay your Fowl in the Difh, and pour the Sauce over it, garnifh-
ing with Lemon. — 4 ! res Se
To reat a Fowl with Chefnuts.
: F IRST take fome Chefnuts, roaft them very carefully, fo as. not
to burn them, take off the Skin and. peel them, take about a
¥ Y
Dozen of them cut {mall, and bruife them in a Mortar ; parboil the
Liver of the Fowl, bruife it, cut about a Quarter of a Pound of
Ham or Bacon, and pound it ; then mix them all together, with
a good deal of Parfley chopp’d fine, a little Sweet Herbs, fome
Mace, Pepper, Salt and Nutmeg ; mix thefe together and put into
your Fowl, and roaft it. ‘The beft Way of doing it 1s to tie the
Neck, and hang it up by the Legs to roaft with a String, and
bafte it with Butter. For Sauce take the reft of the Chefnuts
peel’d and skinn’d, put them into fome good Gravy, witha little
White Wine, and thicken it with a Piece of Butter rolled in
Flour ; then take up your Fowl, lay it inthe Difh, and pour in —
the Sauce. Garnifh with Lemon, pot Gy le steps
Pullets a Ja Sainte Menchout.
»' Rens pa
AETER having trufs'd the Legs in the Body, flit them along
the Back, fpread them open on a Table, take out the Thigh
‘Bone, and beat them with a Rolling-pin ; then feafon them with —
Pepper, Salt, Mace, Nutmeg and Sweet Herbs 5 after that take
a Pound and a Half of Veal, cut it into thin Slices; andJay it ina |
Stew-pan of a convenient Size to ftew the Pullets.in; Cover it,
and fet it over a Stove or flow Fire, and when it begins to cleave.
to the Pan, ftir ina little Flour, fhake the Parr about rill it be ay.
little Brown, then pour in as much Broth as will ftew the Fowls,~
ftir it together, put in a little Whole Pepper and an Onion, and a
little Piece of Bacon or Ham; ‘then lay in your Fowls, cover them
- elofe, and let.them,ftew Half an Hour; then take them out, lay
Yolk of an Egg, fome Crumb
them on the Gridiron to Brown on the Infide, then lay them before
the Fire to do on the Outfide in them over with the
ye 3 of - 4 41 ees ;
‘of Bread, and bafte them with a
i | little
i eee
UN wali eae
‘#3 2
me
Mit
ea
ares?
: a
made Plain and Eafy. 73
little Butter: Let them be of a fine Brown, and boil the Gravy
till there is about enough for Sauce, ftrain it, put a few Mufhrooms
In, and a little Piece of Butter rolled in Flour; lay the Pullets in
_ the Difh, and pour in the Sauce. Garnifh with Lemon... ys
Note, You may Brown them in the Oven, or fry them, which
you pleafe. . jul, Foaptows ey |
Chicken Sur prize. : wa el
LE a {mall Difh one large Fowl! will do, roaft it, and take the
, Lean from the Bone, cut it in thin Slices, about an Inch long,
tofs it up with fix or feven Spoonfuls of Cream, and a Piece of
Butter rolled in Flour, as big asa Walnut. Boil it up, and fet
it to coo] ; then cut fix or feven thin Slices of Bacon round, place
them in a Petty-pan, and put {ome Force- Meat on each Side, work
them up into the Form of a French Roll, with raw Egg in your
Hand, leaving a hollow Place in the Middle; put in your Fowl,
and cover them with fome of thé fame Force- Meat, rubbing them
{mooth with your Hand with a raw Egg; make them of the
Height and Bignefs of a French Roll, and throw a little fine
grated Bread over them. Bake them three Quarters of an Hour
in a gentle Oven, or under a baking Cover, till they come to a
fine Brown, and place them on your Mazarine, that they may not
touch one another, but place them fo that they may not fall flat
in the baking ; or you may form them on your Table with a broad:
Kitchen Knife, and place them on the Thing you intend to bake
_them.on. You may put the Leg of a Chicken into one of the
Loaves you intend for the Middle. Let your Sauce be Gravy
thicken’d with Butter and a little Juice of Lemon. This is a
pretty Side Difh for a Firft Courfe, Summer or Winter, 1f you
can get them... i (aN:
‘Mutton Chops in Difguife. a
ace as many Mutton Chops as you want, rub therh with
Pepper, Salt, Nutmeg, and a little Parfley 5 roll each Chop
in Half a Sheet of White Paper, well buttered on the Infide, and
* roll’d on each End clofe. Have fome Hog’s Lard or Beef Drip-
ping boiling in a Stew-pan; put in the Steaks, fry them of a fine
Brown, lay them in your Difh, and garnifh with fry’d Parfley 5
throw fome all over, have a little good Gravy in.a Cup, but take
great Care you don’t break the Paper, nor have any Fat in the
a
Dish, but let them be well drained. !
| 4 . Chickens
KOT Y ye
Chickens roafied with Force-Meat and Cucumbers.
- PEVAKE two Chickens, drefs them very neatly,” break’ the —
+ Breaft Bone, and make a Forcé-Meat thus: Take the Flefh :
of a Fowl and of two ‘Pigeons, with fome Slices of Ham’ or
Bacon, chop them all well together, take the Crumb of a Penny
Loat foaked in Milk and boiled, then fet it to cool ; when it is
cool mix it all together, feafon it with beaten Mace, Nutmeg,
Pepper, and a little Salt, a very little Thyme, fome-Parfley, and
‘a little Lemon-peel, with the Yolks of two Eggs ; then fill your —
Fowls, {pit them, and tie them at both Ends ; after you have
paretd the Breaft, take four Cucumbers, cut them in two, and
ay them in Salt and Water two or three Hours before; then dry
them, and fill them with fome of the Force-Meat (which you
muft take care to fave) and tie them with a Packthread, flour -
them, and fry them. of a fine Brown ;, when your Chickens are
enough, lay them in the Difh, and untie your Cucumbers, but: —
take care the Meat don’t come out; then lay them round the
Chickens with the flat Side downward, and the narrow End
upwards, You muft have fome rich fry’d Gravy, and pour into
the Difh; then garnifh with Lemon. raged
Note, One Jarge Fowl] done this Way, with the Cucumbers —
laid round it, looks very pretty, and isa very good Difh,
Chickens a Ja Braife ©
yeu muft take a Couple of fine Chickens, Jard them, and
+ feafon them with Pepper, Salt and Mace ; then laya Layer
of Veal in the Bottom of a deep Stew-pan, with a Slice or two
of Bacon, an Onion cut to Pieces, a Piece of Carrot and a Layer
of Beef ; then lay in the Chickens with the Breaft downward, and
a Bundle of Sweet Herbs; after that lay a Layer of Beef, and
put in a Quart of Broth or Water cover it clofe, let it ftew very
ioftly for an Hour after it begins to fimmer. In the mean Time,
get ready a Ragoo thus: Take a good Veal Sweetbread, or two, _
cut them fmall, fet them on the Fire, with avery little Broth or
Water, a few Cocks-Combs, Truffles and Morels, cut fmall, with
an Ox-Palate, if you have it; ftew them all together till they are
enough, and when your Chickens are done, take them up, and
keep them hot; tHen ftrain the Liquor they were ftew’d in, skim
the Fat off and pour into your Ragoo 5 add a Glafs of Red Wine, a
Spoonful of Caichup, and a few Mufhrooms ; then boil all toge-
ther with a few Artichoke-Bottoms cut in four, and Afparagus~
Tops. Lf your Sauce is not thick enough, take a little es of
| utter
!
made Plain.and Easy. CO lala
Butter roll’d in Flour, and when enough lay your Chickens in the
Difh, and pour the Ragoo overthem. Garnifh with Lemon.
- Or you may make your Sauce thus: Take the Gravy the Fowls
were ftew’d in, ftrain it, skim off the Fat, have ready Halfa
Pint of Oyfers, with the Liquor ftrained, put them to your
Gravy with a Glafs of White Wine, a good Piece of Butter
rolled in Flour; then boil them all together, and pour over your
Fowls. Garnifh with Lemon. y |
i Lo marinate Fowls. t.
'TAk E a fine large Fow! or Turkey, raife the Skin from the —
Breaft-Bone with your Finger, then take a. Veal Sweetbread
and cut it fmall, a few Oyfters, a few Mufhrooms, an Anchovy,
fome Pepper, a little Nutmeg, fome Lemon-peel, and a little
Thyme; chop all together fmall, and mixt with the Yolk of an
Egg, ftuff it in between the Skin and rhe Flefh, but take great
Care you don’t break the Skin, and then ftuff what Oyfters you
pleafe into the Body of the Fowl. You may lard the Breatt of
the Fowl with Bacon, if you chufe it. Paper the Breaft, and
roaft it. Make good Gravy, and garnifh with Lemon, You
may add a few Mufhrooms to the Sauce.
Zo brotl Chickens. | |
LIT them down the Back, and feafon them with Pepper and
Salt, lay them on a very clear Fire, and at a great Diftance.
Let the Infide lye next the Fire till it is above Half done ; then
turn them, and take great Care the flefhy Side don’t burn, throw
fome fine Rafpings of Bread over it, and let them be of a fine
Brown, but not burnt. Let your Sauce be good Gravy, with
Mufhrooms, and garnifh with Lemon and the Livers brotl’d, the
Gizzards cut, flafh’d, and broil’d with Pepper and Salt.
Or this Sauce: Take a Handful of Sorrel, dip it in boiling
Water, drain it and have ready Half a Pint of good Gravy, a
Shalor fhred fmall, and fome Parfley boil’d very green ; thicken
it with a Piece of Butter roll’d in Flour, and add a Glats of Red
Wine, then lay your Sorrel in Heaps round the Fowls, and pour
the Sauce over them. Garnifh with Lemon. .
Note, You may make juft what Sauce you fancy.
Pulf'd Chickens. _
SARE three Chickens, boil them juft fit for eating, but not
too much 5 when they are borled enough, fea all the Skia
of, and take the White Flefh off the Bone§ pull it into Pieces
L
about
ee The Art of Cookery, oom
about as thick as a large Quill, and Half as long as your Finger,”
have ready a Quarter of a Pint of good Cream and a Piece of
frefh Butter about as big as an Egg, ftir them together till the
Butter is all melted, and then put in your Chickens with the Gravy
that came from them, give them) two or three Toffes round on |
the Fire, put them into a Difh, and fend them up-hor, =
Note, The Leg makes’ a very ‘pretty Difh by ittelf, broiled
very nicely with fome Pepper and Salt ;-the Livers: being broil’d
and: the Gizzards broil’d, cut and flafh’d, and laid round the
Legs, with good Gravy-fauce ‘inthe ‘Difh. .Garnifh with
Lemon. : | mie of: itis SOR aoe
A pretiy Way of flewing Chickens. .
AKE two fine Chickens, Half boil them, then take them
+ up in a Pewter or Silver Dith, if you have one; cut up your
Fowls, and feparate all the Joint-Bones one from another, and
then take out the Breaft-Bones. If there’ is not Liquor enough
from the Fowls add a few Spoonfuls of the Water they were boil'd
in, put in a Blade of Mace, and a little Sale; cover it clofe with:
another Difh, fet 1t over a Stove or Chafling-difh of Coals, let it
ftew till the Chickens are enough, and then fend them hot to the
Table in the fame Difh they were ftew’d in.
Note, ‘This is a very pretty Difh for any fick Perfon, or for a
lying-in Lady. , For Change it.is better than Butter;, and the
Sauce is very agreeable and pretty,’ rh ae Ts
N. B. You may do Rabbits; Partridges, or more Game this
Way. ) La argos ey hig hay ees
Chickens Cliringrate. By licSboainied
qu off their Feet; break the Breaft-Bone flat with a Rolling-
pin, but take Care you, don’t break the Skin; flour them, fry.
them of a fine Brown in Butter, then drain all the Pat out of the
Pan, but leaye the Chickens in. Lay a Pound of Gravy Beef cur
very thin over your Chickens, and a Piece of Veal cut very thin,
a little Mace, two or three Cloves, fome Whole Pepper, an Onion,
a little Bundle of Sweet Herbs, anda Piece of Carrot, ahd then
pour ina Quart of boiling Water; cover it clofe, let it ftew for
a Quarter of an Hour, then take out the Chickens and keep them
hot ; let the Gravy boil till itis quite rich and good, then ftrain
it off and put it into your Pan-again, with two Spoonfuls of Red
Wine, and afew Mufhrooms 3 put in your Chickens to heat, then
take them up, lay.them into your Difh, and pour your Sauce over —
them. Garnifh with Lemon, and a few Slices of cold Ham
warm’d in the Grav nd i bu
Note,
ert
made Plain and Eafy. 77
Nore, You may fill your Chickens with Force-Meat, andlard
them with Bacon, and add TratHes, Morels and Sweetbréads cut
fmall, but then it will be a very high Difh. _ usta
_ Chickens SoiJed with Bacon and Sellery.
OIL two Chickens very White in a Pot by themfelves, and
a Piece of Ham, or goed thick Bacon ; boil two. Bunches of
Sellery tender, then cut them about two Inches long, all the
white Part, put it into a Sauce-pan with Half a Pint. of Cream,
a Piece of Butrer rolled in: Flour, and fome Pepper and Salt ;
fet it on the Fire, and shake it often: When it 1s thick. and
fine; lay your Chickens inthe Difh and pour the Sauce in the
Middle, that the Sellery may lye between. the Fowls, and garnifh
the Difh all round with Slices of Ham or Bacon,
* Note, If you haye cold Ham in the Houfe, that cut into
sian and broil’d does full aswell, or better, to lay round the
1 |
Chickens with Tongues. 4 good Difh for a
| great deal of Company. : |
"TAKE fix {mall Chickens boiled very White, fix Hogs
Tongues boiled and peeled, a'Caulifiower botled very White -
in Milk and Water whole; and a good deal of Spinach boiled
Green ; then lay your Cauliflower in the Middle, the Chickens
clofe all round, and the Tongues round them with the Roots
outwards, and the Spinach in little Heaps between the Tongues.
Garnifh with little Pieces of Bacon toafted, and lay a little Bir
on each of the Tongues. Su es 4
as Scotch Chickens. |
| First wafh your Chickéns, dry them in a clean Cloth, and
‘finge them, then cut them into Quarters; put them into a
Stew-pan or Sauce-pan, and juft cover them with Water, ‘putin
a Blade or two of Mace, and <4 little Bundle of Parfley; cover
them clofe, and let them ftew: Half an Hour, then chop Half a
Handful of clean wafh’d Parfley and throw in, and have ready
fix Eggs, Whites and all, beat fine, Let your Liquor boil up,
and pour the Egg all over them as it boils ; then fend all toge- —
ther hot in a deep Difh; but take out the Bundle of Parfley firit.
You muft be fore to.skim them well before yon put in yout
Mace, and the Broth will be fine and clear. .
L 2 yy Note,
: ; .
ee ee ee
eee
garniih with Lemon. .
78 —- ‘The Art of Cookery, :
Note, This is alfo'a very pretty Dith for fick People, ‘but the
- Scotch Gentlemen are very fond of it.
« «Lo marinate: Chickens, 78
UT two Chickens into Quarters, lay them inVinegar for three
™ or. four Hours, with Pepper, Salt, a Bay -Leaf, and q few
Cloves, make a very thick Batter, firft with Half a Pint of Wine .
and Flour, then the Yolks of two Eggs, a little melred Butter,
fome grated Nutmeg and chopp’d Parfley ; beat all very well to-
gether, dip your Fowls in the Batter, and fry them in a good deal
of Hog’s Lard, which muft firft boil before you put your Chickens
in. Let them be of a fine Brown, and lay them in your Difh
like a Pyramid, with fry’d Parfley all round them. Garnifh with
Lemon, and. have fome good Gravy in Boats or Bafons. -
To flew Chickens.
ms Wea E two Chickens, cut them into Quarters, wafh them
clean, atid then put'them into a Sauce-pan ;.put to them a
Quarter of a Pint of Water, Half a Pint of Red Wine, fome
Mace, Pepper, a Bundle of Sweet Herbs, an Onion,. and a few
Rafpings; cover them clofe, ler them ftew Half an Hour, then
take a Piéce of Butter about as big as an Egg rolled in Flour,
put itin, and cover it clofe: for five or fix Minutes, fhake the
Sauce-pan dbour, and then take out the Sweet Herbs and Onion, .
You may take the Yolks of two Eggs, beat and mix’d with them;.
if you'don’t like it, leave them out. Garnith with Lemon. ;..
¥
rah i ~ 2 5
i?
Ducks'd Ja Modest vt cal@latine ae
rT Ake two fine Ducks, .cut them into Quarters, fry them in
Butter a little Brown, then pour out all the Fat, and throw a
little Flour over them. add Half a Pint of good Gravy, a -
Quarter of a Pint of Red Wine, two Shalots, an Anchovy, and-a*
Bundle of Sweet Herbs ; cover them clofe, and Jet them flew a-
~ Quarter of an Hour; take out the Herbs, skim off the Fat, and
let your Sauce be as thick as Cream. Send it, to Table, and
To drefs a Wild Duck the bef. Way.
Fi RST Half roaft it, then lay it ina Dif, carve it, but
leave the Joints hanging together, throw a little Pepper and
Salt, and iqueeze the Juice’ of 4 Lemon over it, tim it on the
_ . | Breatt,
———
made Plain and Eafy. 79
Breaft, and prefs it hard with a Plate, then add to it its own Gravy,
and two or three Spoonfuls of good Gravy; cover it clofe with
another Difh, and fet it over'a Stove ten Minutes, then fend it
to Table hot in the Difh it was done in, and garnish with Le-
* mon. You may add a little Red Wine, and a Shalot cut {mall,
_if you like it, but iris apt to make the Duck eat hard, unlefs you
firft heat the Wine and pour it in juft as it is done.
To boi a Duck or Rabbit with Onions.
B O1L your Duck or Rabbit in a good deal of Water, be fure
“ to skim your Water, for there will always rife a Skim, which
if it boils down will difcolour your Fowls, &¥¢. They will take
about Halt an Hour boiling ;.‘for Sauce, your’ Onions muit be
peel’d, and throw them into Water as you peel them, then cut
them into thin Slices, boil them in Milk and Water, and skim
the Liquor. Haltan-Hour will boil them. ‘Throw them into a_
clean Sieve:to drain them, put them into a Sauce-pan and chop —
them fmall, fhake ina little Flour,, put to them two or three
Spoonfuls of Cream, a good Piece of Butter, ftew all together over
the Fire till they are thick. and fine, lay the Duck or Rabbit in
the Difh, and pour the Sauce all over; ifa Rabbit, you mutt. cut
off the Head and cut it in two, and Jay it on each Side the Difh.
Or,.you may make this Sauce for Change: ‘Take one large
Onion, cut it {mall, Half a Handful of Parfley clean wafhed and
picked, chop it fmall, a Lettuce cut {mall, a Quarter of'a Pint of
good Gravy, a good Piece of Butter rolled ina little Flour; adda
little Juice of Lemon, a little Pepper and Salt, let all ftew toge+
ther for Half an Hour, then add two Spoonftls of Red Wine. This
Sauce is moft proper for a Duck ; lay your Duck in the Difh, and
pour your Sauce over it. . |
To drefs a Duck with Green Peas.
pur a deep Stew-pan over the Fire, with a Piece of freth But-
~ ter, finge your Duck and flour it, turn it inthe Pan. two or
three Minutes, then pour out all the Fat, but let the Duck remain
inthe Pan; putto it Half a Pint of good Gravy, a Pint of Peas, .
two Lettuces cut {mall, a {mall Bundle of Sweet Herbs, a little ©
Pepper and Salt, cover them clofe, and Jet them ftew for Half an
Hour, now and then give the Pana fhake; when they are juft
done, grate ina littleNutmeg, and put ina very little beaten Mace,
and thicken it either with a Piece of Butter rolled in Flour, or the
Yolk of an Egg beat up with two or three Spoonfuls of Cream;
fhake it all together for thrée or four Minutes, take out the Sweet
Herbs,
*
a: The Art of Cookery, . |
Herbs, lay the Dock in the Difh, and pour the Sauce over: it, Yor
may garnifhi with boiled Mint chopp’d, or let it alone,
To drefsa Duck with Cucumbers
: ¥ ; : WR. fF h é vial ©) pty wee eh £8 ralitea .
3 | ‘AKE three or four Cucumbers, pare them, take out theSeeds,
cut them into little Pieces, lay them in Vinegar for two or
three Hours before, with two large Onions peeled and fliced, then
do your Ducksas-above; then take the Duck out, and putin the —
Cucumbers and Onions, firft drain them ina Cloth, let them bea
fittle Brown, fhake a little Flour‘over them, in the mean Time
fet your Duck be ftewing in the Sauce+pan with Half a: Pint of
Gravy for a Quarter -of an Hour,: then add to it the Cucumbers
and Onions, with Pepper and Salt to: your Palate, a good Piece of
_ Batter rolled‘ih Flour, and two or threé Spoonfuls of Red Wine ;
fhake all together, and let ic ftewtogether foreight or.ten:Minutes,
then take up your Duck and pourthe’Sauceoverit, «9 4.)
Or you may roaft your Duck,’ and make this Sauce and pour
over it, but then 4 Quarter of a Pint of Gravy will be enongh. —
OS 9 Fo drefs a Dick & la Braife. is a8
4AKE a Duck, lard it with little Pieces of Bacon, feafon it
+. infide and;out, .with Pepper and Salt, lay a Fg Bacon,
cut thin, in the Bottom of a Stew-pan,.and then a Layer‘of' lean
Beef cut thin, then lay on your Duck, with fome Carrot, ‘ah Onion,
a little. Bundle of Sweet Herbs, a Blade or two of Mace, and lay a
thin. Layer of Beefover the Duck ; cover it clofe-and fet it over 4
flow Fire for eight or, ten Minutes, then take off the Cover and
fhake in a little Flour, give the Pana shake, pour ina Prnt of
{mall Broth or boiling Water; give the Pan a fhake ortwo, cover
it clofe again, and let it ftew Half an Hour, then take off the Co-
ver, take out the.Duck and keep it hot, let the Sauce boil ti]]
there is about a Quarter of a Pint or little better, then ftrain it.and «
ut it into the Stew-pan again, with a Glafs of Red:W ine); put
in your Duck; fhake the Pan and Jet it ftew fouror five Minutes
then lay your Duck in the Difh and pour the Sance-overiity and
garnifh with Lemon. If you love your Duck very high, you may
fill it with the following Ingredients: Take a Veal Sweetbread cut
in eight or ten Pieces) ‘a few Truftles, fome Oyfters,-a little Sweet
Herbs and Parfley chopp’d fine, a litcle Pepper, Salt, and beaten
Mace ; fill your Duck with the above Ingredients, tye: both Ends
tight, and drefs as above ; or you may fill it with Force- Meat
ire thus: Take little Piece of Veal, tuke all the Skin and Fat
off, beat in a Mortar with as much Sewer, and an equal Quan-
city
ve ee
made Plain and Eafy. cag
tity of Crumbs of Bread, a few Sweet Herbs, fome Parfley chopp’d,
_ alittle Lemon-peel, Pepper, Salt, beaten Mace and Nutmeg, and
mix it up with the Yolk of an Egg. ae AES 4 tA
with fome Artichoke-Bottoms cut into four, and toffed up in the
Sauce. You may lard your Duck or let it alone, juft as you pleafe,
for my Part I think it beft without. )
To boil Ducks the French Way.
Fal your Ducks be larded and Half roafted, then take them
off the Spit, put them into a large earthen Pipkin, with
Half a Pint of Red Wire, and a Pint. of good Gravy, fome
Chefnuts, firft roafted and peeled, Half a Pint of large Oyfters,
the Liquor ftrained and the Beards taken off, two or three little
Onions minced {mall, a very little {tripped Thyme, Mace, Pep-
per, and a little Ginger beat fine; cover it clofe and let them ftew
Half an Hour. over a flow Fire, and the Cruft of a French Roll
grated when you put in your Gravy and Wine; when they are
enough take them up, and pour the Sauce over them. |
To drefs a Goole with Onions or Cabbage.
SALT the Goofe for a Week, then boil it. It will take an
~ Hour. You may either make Onion Sauce as we do for
Ducks, or Cabbage boiled, chopped, and ftewed in Butter, with
a little Pepper and Salt; lay the Goofe in the Difh, and pour
the Sauce over it. It eats very good with either.
Direttions for Roafling a Goote.
a Ng AKE Sage, wafh it, pick it clean, chop it fmall, with
Pepper and Salt ; roll them with Butter, and put them into the
Belly; neyer put Onion into any Thing, unlefs you are fure every
Body loves it ; take Care that your Goofe be clean picked and
wafhed. I think the beft Way is to fcald a Goofe, and then -you
ate fure it is clean, and not fo ftrong : Let your Water be fcalding
hot, dip in your Goofe for.a Minute, then all the Feathers will
come off clean ; when it is quite clean wafh it with cold Water,
and dry it witha Cloth; roaft it and bafte it with Butter, and
when it is Half done throw fome Flour over it, that it may have
a fine Brown., Three Quarters of an Hour will do it at a quick
Fire, if it is not too large, otherwife it will require an Hour.’
Always have good Gravy in a Bafon, and Apple-Sauce in another.
A Green
You may ftew an Ox’s Palate tender, and cut it into Pieces; |
SS SS OE ae
Se,
ae’, Wie eae
$2 The Art of Cookery,
ee ae CT een, Wee ree
NEVER put any Seafoning into it, unlefs defired. You muit
either put good Gravy, or Green-Sauce in the Difh, made
thus: Take a Handful of Sorrel, beat ina Mortar, and {queeze.
the Juice out, add to it the Juice of an Orange or Lemon, and a
little Sugar, heat it in a-Pipkin, and pour it into your Difh ; but
the beft Way is'to put Gravy in the Difh, and Green-Sauce ina
Cup or Boat.. Or made thus: Take Half a Pint of the Juice of
Sorrel, a Spoonful of White Wine, a little grated Nutmeg, a
~ dinle grated Bread; boil thefe a Quarter of an Hour foftly, then
ftrain it and put into the Sauce-pan again, and {weeten it with a
little Sugar, give it a boil and pour it into a Didh or Bafon; fome
like a little Piece of Butter rolled in Flour, and put into it.
To dry a Goofe.
XET a fat Goofe, take a Handful of common Salt, a Quarter of
an Ounce of Salt-Petre, a Quarter of a Pound of coarle Sugar,
mix all together, and rub your Goofe very well, Jet it lie in this
Pickle a Fortnight, turning and rubbing it every Day, then roll
it in Bran, and hang it up ina Chimney where Wood-Smoke 1s
fora Week. If you have not that Conveniency fend it to the
Bakers, the Smoke of the Oven will dry it; or you may hang it
in your own Chimney, not too near the Fire, but make a Fire
under it, and Jay Horfe-Dung and Saw-Duft on it, and that will
fmother and {moke-dry it ; when it 1s well dried keep ir ina dry
Place, you may keep it two or three Months or more; when you
hee it put it ina good deal of Water, and be fure to skim it
well. |
Note, You may boil Turnips, or Cabbage boiled and ftewed
in Butter, or Onion-Sauce. + | «!
To drefs a Goole in Ragoo.
E LA'T the Breaft down with a Cleaver, then prefs it down
with your Hand, skin it, dip it into fealding Water, let-it
be cold, lard it with Bacon, feafon it well with Pepper, Salt, and
a little beaten Mace, then flour it all over, take a Pound of good
Beef Sewet cut {mall, put it into a deep Stew-pan, let it be melted,
_ then put in your Goofe, let it be Brown on both Sides; when it is
Brown put in a Pint of boiling Water, an Onion or two, a Bundle
of Sweet Herbs, a Bay-Leat, fome Whole Pepper, and a few
Cloves ; cover it clofe, and ler it ftew foftly till it is tender. About
Half an Hour will do it, if {mall 5 if a large one, three Quarters of
an
made Plain and Eayy. $3
4n Hour: In the mean time make a Ragoo, boil fome Turnips al-
moft enough, fome Carrots and Onions quite enough; cut them
all into little Pieces, put them into a Sauce-pan with Half a Pint
of good Beef Gravy, a little Pepper and Salt, a Piece of Butter
rolled in Flour, and Jet this ftew all together a Quarter of an
Hour. Take the Goofe and drain it well, then lay it in the
Difh, and pour the Ragon over it. |
Where the Onion is difliked, leave it out. You may add Cab-
bage boiled and chopped {mall. piensa
A Goole 4 la Mode.
TAKE a2 large fine Goofe, pick it clean, skin it, and cut it
down the Back, bone it nicely, take the Fat off, then take a
dried Tongue, boil it and peel it: Take a Fowl] and do it tn the
fame Manner as the Goofe, feafon it with Pepper, Salt and beaten
Mace, roll it round the Tongue, feafon the Goole with the fame,
put the Tongue and Fowl in the Goofe, and few the Grofe up
again 1m the fame Form it was before ; put it into a little Pot that
will juit hold it, put to it two Quarts of Beef Gravy, a Bundle
of Sweet Herbs and an Onion ; put fome Slices of Ham, or good
Bacon, between the Fowl and Goofe ; cover it clofe, and let it flew
an Hour over a good Fire: When it begins to boil let it do very
foftly, then take up your Goofe and skim off all the Fat, ftrain it,
put in a Glafs of Red Wine, two Spoonfuls of Catchup, a Veal
Sweetbread cut {mall, fome Truffles, Morels and Mufhrooms, a
Piece of Butter rolled in Flour, and fome Pepper and Salt, if
wanted ; put in the Goofe again, cover it clole, and Jet it ftew
Half an Hour longer, ‘then take it up and pour the Ragoo over
it. Garnifh with Lemon. i .
~ Nore, This is a very fine Difh. You mult mind to fave the
Bones of the Goofe and Fowl, and putthem into the Gravy when
it is firft fet on, and it will be better if you rol! fome Beef Marrow
between the Tongue and Fow!, and between the Fow! and Goofe,,
it will make them mellow and eat fine... You may add fix or
feven Yolks of hard Egos whole inthe Difh, they are a pretty
Addition. Take care to skim off the Fat. | |
To Stew Giblets.
ET them be nicely fcalded and picked, break the two Pinion’
"~~, Bones in two, cut the Head in two, and cut off the Noftrils ;
cut the Liver in two, the Gizzard in four, and the Neck in two 5
flip off the Skin of the Neck, and make a Pudding with two hard
Eggs chopp’d fine, the Crumb of a French Roll ftzeped in hot
M Mulk
84 The Art. of Cookery, .
Milk two or three Hours, then mix it with the hard Egg, a little
Nutmeg, Pepper, Salt, and a little Sage chopped fine, a very little —
_ melted Butter, and ftir it together: ‘T'ye one End of the Skin, and
fill it with tle Ingredients, tye the other End tight, and put all.
together in the Sauce-pan, with a Quart of good Mutton Broth, a
Bundle of Sweet Herbs, an Onion, fome Whole Pepper, Mace, two
or three Cloves ty’d up loofe ina Muflin Rag, and a very little —
Piece of Lemon-peel ; cover them clote, and let them ftew till
_ quite tender, then take a fmal! French Roll toafted Brown on all
Sidés, and put it into the Sauce-pan, give it a fhake, and let it
ftew till there is juft Gravy enough to eat with them, then take
out the Onion, Sweet Herbs and ‘Spice, Jay the Roll in the Mid-
dle, the Giblets round, the Pudding cut into Slices and laid rouhd,
and then pour the Sauce over all.
Another Way.
TAKE the Giblets clean pick’d and wafh’d, the Feet skinn’d
and Bill cut off, the Head cut in two, the Pinion Bones broke
into two, the Liver cut in two, the Gizzard cut into four, the Pipe
Pe out of the Neck, the Neck.cut in two: Put them into a
ipkin with Half a Pint. of Water, fome Whole Pepper, Black
and White, a Blade of Mace, a little Sprig of Thyme, a. imall,
Onion, a little Cruft of Bread, then cover them.clofe, and fet
them on a very flow Fire. Wood Embers is beft... Let them ftew
till they are quite tender, then take ont the Herbs. and Onions,
_ and pour them into a little Difh... Seafon them with Salt.
| Jo Roaft Pigeons...
PLL them with Parfley clean wafh’d and chopp’d, and fome
Pepper and Salt rolled in Butter; fill the Bellies, tye the
Neck-end clofe, fo that nothing can run out, put a Skewer through
the Legs, and have a little Tron on purpofe, with fix Hooks to it,
and on each Hook hang a Pigeon ; faften one End of the String to _
the Chimney, and the other End to the Iron (this 1s what we call.
the poor Man’s Spit) flour them, bafte them with Butter, and
turn them gently for fear of hitting the Bars. They will roaft
nicely, and be full of Gravy. Take Care how you take them off, —
not to lofe any of the Liquor. You may melt a very little Butter,
and put into the Difh. Your Pigeons ought to be quite Frefh, and
not too much done. This.is by much the beft Way of doing
them, -for then they will fwim in their own Gravy, and a very
little melted Butter will do. 8 a
When .
Ge). eee
When you roaft them:on a Spit all the Gravy runs out, or if
you ftuff them and broil them Whole you cannot fave the Gravy
fo well, though they will be very good with Parfley and Butter
in the Difh, orfplit and broiled with Pepper and Salt.
To Boil Pigeons. — i
$Q OIL them by themfelves, for fifteen Minutes, then boil a
DD handiome {quare Piece of Bacon and Jay in the Middle ; ‘ftew
fome Spinach to lay round, and lay the Pigeons on the Spinach,
Garnifh your Difh with Parfley laid in a Plate before the Fire to
crifp. Orc you may lay one Pigeon in the Middle, and the reft
round, and the Spinach bcp each Pigeon, and a Slice of Bacon
on each Pigeon. Garnifh with Slices of Bacon and melted Butter
ina Cup. . anh
To a la Daube. Pigeons. ie bs
Bpaet a large Sauce-pan, lay a Layer-of Bacon, thena Layer of |
Veal, a Layer of coarfe Beef, and another little Layer of Veal, ~
about a Pound of Veal and a Pound of Beef cut very thin, a Piece
of Carrot, a Bundle of Sweet Herbs, an-Onton, fome Black and
White Pepper, a Blade or two of Mace, four or five Cloves, a
little Croft of Bread toafted. very Brown, Cover the Sauce-pan
clofe, fet it over a flow Fire for five or fix Minutes, fhake it ina
little Flour, then pour in a Quart of boiling Water, fhake it round,
cover it clofe, and Jet it ftew till the Gravy is quite rich and
j00d,4then ftrain it off and skim off all the Fat. In the mean
ee {tuff the Bellies of the Pigeons with Force-Meat, made
thus: Take a Pound of Veal, a Pound of Beef Sewet, beat borh in
a Mortar fine, an equal Quantity of Crumbs of Bread, fome Pep- -
per, Salt, Nutmeg, beaten Mace, a little Lemon-peel cut {mail,
fome Pariley cut imall, and a very hittle Thyme ftripp’d ; mix ali
together with the Yolk of an Egg, fill the Pigeons, and flat the
Breaft down, flour them and fry them in frefh Butter a little
Brown ; payee alithe kat clean out of the Pan, and put to the
Pigeons the Gravy, cover them clofe, and let them ftew a Quar-
ter of an Hour, or till you think they are quite enough; then
take them up, lay them ina Difh and pour in your Sauce; on each
Pigeon lay a Bay-Leaf, and on the Leaf a Slice of Bacon. You
may garnish with a Lemon notched, or Jet it alone.
Note, You may leave out the Stuffing, they will be very rich
and good without it, and it is the belt Way of dreffing them fo:
a fine Made Dilh. ,
M 2 | Pigeom
made Plain and Eafy. $3.
,
—
$6 The Art of Cookeryy ©
: Pigeons au Poir. | sseaghad aa:
a
Weeke a good Force-Meat as above, cut off the Feet quite, ftuff.
4 them in the Shape of a Pear, roll them in the Yolk of an™
Egg, and-then it Crumbs of Bread ; ftick the Leg at the Top,
and butter a Difh to lay them in ; then fend them to an Oven to
bake, but don't let them touch cach other; when they are
enough, lay them in aDish, and pour m good Gravy thicken’ with.
the Yolk ot an Egg, or Butter rolled 1m Flour; don’t pour your
Gravy over the Pigeons. You may Garnifh with Lemon. It isa _
pretty genteel Difh : Or for Change lay one Pigeon in the Mid-
dle, the reft. round, and ftew’d Spinach between; poached Eggs
on the Spinach. Garnifh with notched Lemon and Orange cut
into Quarters, and have melted Butter in Boats. igde thy
q Pigeons floved.
past a {mall Cabbage Lettuce, juft cut out the Heart and
make a Force - Meat as before, only chop the Heart of the
Cabbage and mix with it; fill upthe Place you took out, and
tie it acrofs with a Packthread ; fry ir of a light Brown in frefh
Butter, pour out all the Fat, lay the Pigeons round, flat them
with your Hand, feafon them a little with Pepper, Sale, and
beaten Mace (take great Care not to put roo much Salt) pour in
Halt a Pint of Rhenifh Wine, cover it clole, and lez it flew about
five or fix Minutes; chen put in Half a Pint of good’ Gravy, cover
them clofe, and let them itew Half an Hour. ‘Vake.a good Piece
of Botrer rolled in Flour, fhake it in; when it is fine and thick
take it up, untie it, lay the Lettuce in the Middle, and the
Pigeons round ; {queeze in a little Lemon Juice, and pour the
Sauce all over them. Stew a little Lertuce, and cut it into Pieces
tor Garnith with pickled red Cabbage. . fi
Nore, Or for Change you may fluff your Pigeons with the fame
Force-Meat, and cur two Cabbage-Lettuces into Quarters, and
jtew as above; fo lay the Lettuce between each Pigeon, and oné
Imthe Middle,'with the Lettuce round it, and pour the Sauce’ all
over them, ares hE ais
Pigeons furtout. : :
PORCE your Pigeons as above, then lay a Slice of Bacon on,
the Breait, anda Slice of. Veal beat with the Back of a.
Knife, and fealomd with Mace, Pepper and Salt, tie it on.
with a imall Packthread, or two little fine Skewers is better ;
ipitthem ona fine Bird-Spit, roaft them and bafte with a Piece of
Seat sik Butter,
3 made Plain and Eafy. . $7
Butter, then with the Yolk of an Egg, and then bafte them again
with Crumbs of Bread, a little Nutmeg and Sweet Herbs ; when
enough Jay them in your Difh, have good Gravy ready, with,
Truffles, Morels and Mufhraoms, to pour into your Difh.’ Gar-
nifh with Lemon. Haun on
Pigeons in compote with White Sauce.
ET your Pigeons be drawn, pick’d, {calded and flea’d ; then
—4 put them into a Stew-pan with Veal Sweetbreads, Cocks
Combs, Mufhrooms,. Trufties, Morels, Pepper, Salt, a Pint of
thin Gravy, a Bundle of Sweet Herbs, an Onion, and a Blade
or two of Mace 3 cover them clofe, let them ftew Half an Hour,
then take out the Herbs and Onion, then beat up.the Yolk of two
or three Eggs, and fome chopp’d Parfley 1n a Quarter of a Pint of
Cream, and a little Nutmég; mix all together, ftir it one Way
till thick ; lay the Pigcons in the Difh, and the Sauce all over:
Garnifh with Lemon. | it ede-patis 4
4 French Pupton of Pigeons. |
TT‘AKE. Savoury Force-Meat rolled out like Pafte, put it in @
buttered Diili, lay a Layer of very thin Bacon, {quab Pigeonsy
fliced Sweetbread, Afparagus-Tops, Mufhrooms, Cocks-Combs, @
‘Palate boiled tender and cut into Pieces, and the Yolks of hard «
Eggs; make another Force-Meat and lay over like a Pie, bake it,
and when enough turn it into a Difh, and pour Gravy round it, |
*
—-
Pigeons boiled with Rice.
AKE fix Pigeons, ftuff their Bellies with Parfley, Pepper, '
and Salt, roll’d ina very little Piece of Butter; put them intoa.
Quart of Mutton Broth, with a little beaten Mace, a Bundle of. |
Sweet Herbs, and an Onion; cover them clofe, and ler them boik
a full Quarter of an Hour; then take out the Onion. and Sweer
Herbs, and take a good Piece of Butter rolled in Flour, put it in
and give it a fhake, feafon. it with Salt if it wants ir, then have
ready Half a Pound of Rice boiled tender in Milk 5 when it be-
gins to be thick (but take great Care it don’t burn too) take the
¥olks of two or three Eggs, beat up with two or three Spoonfuls
of Cream and a little Nutmeg, ffir it together till it is quite thick,
then take up the Pigeons and lay them in a Difh; pour the
Gravy to the Rice, ftir all together and pour over the Pigeons.
Garnilh with hard Eggs cut into Quarters. |
— sere
| Pigeons
688 ‘The Art of Cookery;
Pigeons tran/mogrified. uae
PT’AKE pu Pigeons, feafon them with Pepper and Salt, take a
™ large Piece of Butter, make a Puff-pafte, and roll each Pigeon
in a Piece of Pafte ; tie them in a Cloth, fo that the Pafte don’t
break; boil them ina good deal of Water. They will take an
Hour and a Half boiling ; untie them carefully that they don’t
break; lay them in the Difh, and you may pour a’ little .good —
Gravy in the Difh. They will eat exceeding good and nice,
and will yield Sauce enough of a very agreeable Religh. :
~~. "Pigeons im Fricandos.
AFLER having trtffed yaur Pigeons with their Legs in their
#4 Bodies, divide them in two, and lard them with Bacon; then
lay them ina Stew=pan with the larded Side downwards, and two
whole Leeks eat {mall, two Ladlefuls of Mutton Broth, or Vea}
Gravy ; sha ee clofe over a very flow Fire, and when they
are enough make ypur Fire very brisk, to wafte away what Li-
quor remains: When they are of a fine Brown take them up, and
pour out all the Fat that is left in the Pan; then pour in fome
‘Veal Gravy to loofen what fticks to the Pan, and a little Pepper;
ftir it about for two or three Minutes and pour it over the Pi-
geons, . This is a pretty little Side Difh. :
Jo roah Pigeons with a Farce.
AKE a Farce with the Livers minced {mall, as much Sweet
3 Sewet or Marrow, grated Bread and hard Egg, an equal,
Quantity of each; feafon with beaten Mace, Nutmeg, a little Pep-
per, Salt, and a little Sweet Herbs; mix all thefe together with .
the Yolk of an Egg, then cut the Skin of your Pigeon between the
Legs and the Body, and very carefully with your Finger raife the
Skin from the Flefh, but take Care you don’t break it; then force
them with this Farce between the Skin and Flefh, then trufs the
Legs clofe to keep it in; {pit them and roaft them, drudge them
with a little Flour, and bafte them with a Piece of Butter ; fave
the Gravy which runs from them, and mix it up with a little Red’
Wine, a little of the Farce-Meat and fome Nutmeg. Let it boil,
then thicken .it with a Piece of, Butter rolled in Flour, and the,
Yolk of an Egg beat up and fome minced Lemon; when enough,
Jay the Pigeons in the Difh and pour in the Sauce. Garnifh
with Lemon, -~ i, | spe Nels air
Fam |
ah (ai
Js
— a Ds a tl de ball »_
made Plain and Ea/y. $9
To drefs: Pigeons a Sobek. <> il
IRST ftew your Pigeons in‘a very little Gravy till“enough, and
* take different Sorts of Flefh according to your Fancy, &%c.
both of Butcher’s Meat and Fowl; chop it fmall, feafon it with
beaten Mace, Cloves,.Pepper and Salt, and beat it in a Mortar till
it is like Pafte ; roll your Pigeons in it, then roll them intheYolk
of an Fgg, fhake Flour and Crumbs of Bread thick all over, have
ready fome Beef Dripping or Hog’s Lard boiling ; fry themBrown, |
and Jay them in your Difh. Garnifh with fry’d Parfley. Ad
: * Pigeons in a Hole.’
AKE your Pigeons, feafon them with beaten Mace, Pepper.
=~ and Salt; put a little Piece of Butter in the Belly, lay them in
aDifh and pour'a light Batter all over them, made with a Quart
of Milk and Eggs, and four or five Spoonfuls of Flour. Bake it,
and fend it to Table. © It is a good Dith.
Bed Pigeons tn Pimlico. °° ae
AKE the Livers with fome Fat and Lean of Ham or Bacon,
Mufhrooms, Truffles, Parfley and Sweet Herbs; feafon with .
beaten Mace, Pepper and Salt; beat all this together with:two,
raw Eggs, put it into the Bellies, roll them ina thin Slice of,
Veal, over that a thin Slice of Bacon, wrap them up in White
Paper, {pit them on a {mall Spit, and roaft them. In the mean
. Time, make for them a Ragoo of Truffles and Mufhrooms chopp’d
{mall, with Parfley cut {mall; put to it Half a Pint of good Veal
Gravy, thicken with a Piece ot Butter rolled in Flour. An Hour
will do your Pigeons ;- bafte them, when enough lay them in
your Difh, take off the Paper and pour your Sauce over them:
Garnifh, with Patties, made thus: Take Veal-and cold Ham, Beef
Sewet, an equal Quantity, fome Mufhrooms, Sweet Herbs and
Spice, chop them {mall; fet them on the Fire, and moiften with:
Milk.or Cream; then make a little Puff-pafte, roll it and make
little Patties, about: an Inch deep and two Inches long; fll them
with the.above Ingredients, cover them clofe and:bake them; Jay:
fix of them round a Difh.. This. makes a fine Dish for a Firft
Courfe, tals | | |
agree, ni To jugg Pigeons. 3
ULL, crop and draw Pigeons, but.don’t wafh them ; fave the.
. Livers Sia pu them in fcalding Water, and fet them on the
Fire for a, Minute or two; then take them, out.and mince.them
{mall, and bruife them withthe Back of aSpoon; mix with th em a
; i i tle a a 7 ittle
&
a ‘
is
Pigeons in Water, and feafon them with Beis and Salt as fora _
ot oF
made Plain and Eafy. - ”
Calf’s Liver, then turn it up-fide down carefully, lay it in a Difh’
. that will bear the Oven, and do it over with beaten Egg, drudge
it with grated Bread, and bake it inan Oven. Serve it up hot
for a Firft Courfe.
Zo roaft a Calf’s Liver.
' L482 it with Bacon, {pit it firft, and roaft it; and ferve it up
~—4 with good Gravy.
: To roaft Partridges.
| ety them be nicely roafted but not too much, drudge them
with a little Flour, and bafte them moderately, let them have
a fine Froth, let there be good Gravy-Sauce in the Difh and
Bread-Sauce in Bafons, made thus: Take a Pint of Water, put ina
good thick Piece of Bread, fome Whole Pepper, a Blade or two of |
Mace ; boil it five or fix Minutes till the Bread is faft, rhen take
out all the Spice and pour out all the Water, only juft enough to.
keep it moift, beat it with a Spoon foft, throw in a little Salr,
and a good Piece of frefh Butter ; ftir it well together, fet it over
the Fire for a Minute or two, then put it into a Boat.
To bois Partridges.
ROL them ina good deal of Water, let them boil quick, and
fifteen Minutes will be fufficient. For Sauce, take a Quarter of ©
a Pint of Cream, and a Piece of frefh Butter as big as a large Wal-
nut, ftir tt one Way till it is melted, and pour it into the Difh.
Or this Sauce: Take a Bunch of Sellery clean wafh’d, cut all
the White very {mall, wafh it again very clean, put it into a
Sauce-pan with a Blade of Mace, a little beaten Pepper, and a
very little Salt; put to it a Pint of Water, let it boil till the Wa-
ter is a wafted away, then add a Sad of a Pint of Cream,
and a Piece of Butter rolled in Flour; ftir all together, and when
it is thick and fine pour it over the Birds. ; i
Or this Sauce: Take the Livers and bruife them fine, fome
Parfley chopp’d fine, melt a little nice frefh Butter, then add the
Livers and Parfley to it, {queezé in a little Lemon, jult give ita
boil, and pour over your Birds. |
Or this Sauce: Take a Quarter of a Pint of Cream, the Yolk of
an Egg beat fine, a little grated Nutmeg, a little beaten Mace, a
Piece of Butter as big as a Nutmeg rolled in Flour, and one Spoon-
ful of White Wine; ftir all together one Way, when fine and
thick pour it over the Birds; you may add a few Mufhrooms.
Or this Sauce : Take a few Mufhrooms, frefh peel’d, and wafh
them clean, put them in a Sauce-pan with 4 lictle Sale, put them
“ N over
it over the Birds, »
ae Se ait es
oF | | The Art of Cookery,”
over avery quick Fire, let them boil up, then put ina Quarter of
a Pint of Cream and a little Nutmeg ; fhake them together with a
very little Piece of Butter rolled in Flour, give it two or three
Shakes over the Fire, three or four Minutes will do ; then pour
Or this Sauce: Boil Half a Pound of Rice very tender in Beef
Gravy ; feafon with Pepper and Salt, and pour over your Birds,
Thete Sauces do fur botled Fowls; a Quart of Gravy will be
enough, and let it boil till it 1s quite thick.
‘Lo drefs Partridges a la Braife.
OP AKE two Brace, trufs the Legs into the Bodies, lard them, fea-
~ fon them with beaten Mace, Pepper and Salt ; take a Stew-pan,
lay Slices of Bacon at the Bottom, then Slices of Beef, and then
Slices of Veal, all cut thin, a Piece of Carrot, an Onion cut {mall,
-a Bundle of Sweet Herbs, and fome Whole Pepper: Lay the Par-
tridges with the Breafts downward, lay fome thin Slices of Beef
and Veal over-them, and fome Parfley fhred fine; cover them and
let them ftew eight or ten Minutes over a very flow Fire, then give
your Pana Shake and pour in a Pint of boiling Water ; cover it
~ clofe, and let it ftew Half an Hour over a little quicker Fire ; then
take out your Birds, keep them hot, pour into the Pan a Pint of
thin Gravy, let them boil till there is about Halfa Pint, then ftrain
it off and skim off all the Fat: In the mean time, have a Vea] Sweet-
bread cut i{mall, Truffles, Morels, Cocks- Combs, and Fowls-
Livers ftewed in a Pint of good Gravy Half an Hour, fome Arti-
choke- Bottoms and Afparagus- Tops, both blanch’d in warm Wa-
ter, and a few Mufhrooms, then add the other Gravy to this, and
put in your Partridges to heat ; if it is not thick enough, take a
Piece of Butter rolled in Flour, and tofs up in it; if you will be at
the Expence, thicken it with Veal and Ham Cullis, but it will be
full as good without. | ;
; To make Partridges Pains. |
AKE two roafted Partridges and the Flefh of a large Fowl, a
Jittle parboil’d Bacon, a little Marrow or 4weet Sewet
chopp’d very fine, a few Mufhrooms and Morels chopp’d dine,
Truffles and Artichoke-Bottoms, feafon with beaten Mace, Pep-
per, a little Nutmeg, Salt, Sweet Herbs chopp’d’ fine, and the
Crumb of a'T'wo-penny Loaf foaked in hot Gravy $ mix all well
together with the Yolks of two Fees, make your Pains on Paper
of around Figure, and of the Thicknefs of an Egg, at a proper
Diftance one from another, dip the Point of a Knife in the Yolk of
an Egg, in order to Shape them; bread them neatly, and
them
se ee eee Pe oe ee, ae oe ook, § baie ly tlle SS rar
made Plain and Eafy. 93
them a Quarter of an Hour in'a quick Oven: Obferve that the.
Troffles. and: Morels be boiled tender 1n the Gravy you foak the
Bread in, Serve them up for a Side-Difh, or they will ferve to
garnifh the above Difh, which will be a very finesone for a Firft
Courfe. vee
Nore, When you have cold Fowl]s in the Houfe, this makes a
pretty Addition in an Entertainment. bis r
To roaft Pheafants.
pick and draw your Pheafants, and finge them, lard one with
* Bacon but not the other, {pit them, roaft them fine, and paper
them all over the Breaft; when they are juft done flour and batte
them with a little nice Butter, and let them have a fine white
Froth ; then take them up, and pour good Gravy in the Difh and
Bread Sauce in Plates. : i. an
_ Or you may put Water-Creffes nicely pick’d and wafh’d, and
jult {calded, with Gravy in the Difh, and lay the Creffes under
the Pheafants. . Sure ae
~ Or you may make Sellery Sauce ftew’d tender, ftrain’d and
mix’d with Cream, and poured into the Difh. a ve
' If you have but one Pheafant, take a large fine Fow! about the
Bignefs of a Pheafant, pick it nicely with the Head on, draw it
and trufs it with the Head turn’d as you doa Pheafant’s, lard the
Fowl] all over the Breaft and Legs with a large Piece of Bacon cut
in little Pieces; when roafted put them both in a Difh, and no
Body will know it.) They will take an Hour doing, as the Fire
muft not be too brisk. A Frenchman would order Fifh Sauce to
them, but then you quite {poil your Pheafants. : |
A fiewed Pheafant.
"TAKE your Pheafant and ftew it inVeal Gravy, take Artichoke-
Bottoms parboiled, fome Chefauts roafted and blanched; when
. your Pheafant is enough (but it muft-ftew till there is juft enough
for Sauce, then skim it) put in the: Chefnuts and Arcicuoke-
Bottoms, a little beaten Mace, Pepper and Salt, juft enough to
feafon it, and aGlafs of White Wine, and if you don’t think tt thick
enotgh, thicken ‘it with a little Piece of Butter rolled in’ Flour;
fqueeze in a little Lemon, pour the Sauce over the Pheafant, and
have fome Force-Meat Balls fry’diand put into the Difh. f
Note, A good Fow!] will do full as well, trufled with the Head
on like a Pheafant.» You may fry Saufages inftead of Forcé- Meat
Balls. ©
N 2 To
be 2 The Art of Cookery, 7
wee To dre/s a Pheafant a ta, Brager oe
| ee a Layer of Beef all over your Pan, then a Layer of Veal, 2
little Piece of Bacon, a Piece of Carrot, an Onion ftuck with
fix Cloves, a Blade or two of Mace, a Spoonful of Pepper, Black
and White, and a Bundle of Sweet Herbs; then lay in the Phea~
fant, lay a Layer of Veal, and then a Layer of Beef to cover it, fet
it on the Fire five or fix Minutes, then pour in two Quarts of boil-
ing Waters cover it clofe, and let it flew very foftly an Hour and a_
Half, then take up your Pheafant and keep it hot, and let the
Gravy boil till there is about a Pint; then ftrain it off, and put it
in again, and put in a Veal Sweetbread, firft being ftewed with
the Pheafant, then put in fome Truffles and Morels, fome Livers of
Fowls, Artichoke-Bottoms and Afparagus-Tops, if you have them;
Jet all thefe fimmer in the Gravy about five or fix Minutes, then
add two Spoonfuls of Catchup,* two of Red Wine, and a little
Piece of Butter rolled in Flour, fhake all together, put in your
Pheafant, let them ftew all together with a few Mufhrooms about
five or fix Minutes more, then take up the Pheafant and pour your
Ragoo all. over with a few Force-Meat Balls. Garnifh with
Lemon. You may lard it if you chufe.
, To boil a Pheafant. oe
rPAKE a fine Pheafant, boil it ina good deal of Water, kee
your Water boiling; Half an Hour will do a fmall one, ‘anc
three Quarters of an Hour a Jarge one. Let your Sauce be Sellery
Stewed and thickened with Cream, and a little Piece of Buttter
rolled in Flour ; take up the Pheafant, and peur the Sauce all
‘over. Garnifh with Lemon. Obferve to ftew your Sellery fo, that
the Liquor will be all wafted away before you. put your Cream
In; if it wants Salt, put in fome to your Palate. - ie Wa
To roalt Snipes or Woodcocks.
SPT them on a {mall Bird-Spit, flour them and bafte them
with a Piece of Butter, then have ready a Slice of Bread
toafted Brown, Jay it in a Dish, and fet it under the Snipes for the
Trail to drop on; when they are enough, take them up and Jay
them on the Toaft; have ready, for two Snipes, a Quarter of a
Pint of good Beef Gravy hot, pour it into the Difh, and fet it
over a. Chaffing-difh .two or three Minutes. © Garnish ‘with
Lemon, and fend them hot to Table. Doha
Snipes
ee ne Seer te fe Ls tae ee”
i os 3
‘+ made Plain and Eafy. 95 !
Snipes in a Sourtout, or Woodcocks.
AKE Force-Meat, made with Veal, as much Beef Sewet
chopped and beat in a Mortar, with an past Quantity of
- Crumbs of Bread; mix in a little beaten Mace, Pepper and Salt,
fome Parfley, and a little Sweet Herbs, mix it with the Yolk of
an Ege, lay fome of this Meat round the Difh, then lay in the
Snipes, being firft drawn and Half roafted, Take Care of the
Trail. Chop it, and throw it all over the Difh. * Aid
Take fome good Gravy, according to the Bignefs of your Sur-
tout, fome Truffles and Morels, a few Mufhrooms, a Sweetbread
cut into Pieces, and Artichoke-Bottoms cut fmall; let all ftew to- °
gether, fhake them, and take the Yolks of two or three Eggs, ac-
cording as you want them, beat them up with a Spoonful or two of
White Wine, ftir all together one Way, when it ts thick take it
off, let it cool, and pour it into the Surtout: Have the Yolks of a
few hard Egss, put in here and there, feafon with beaten Mace,
Pepper and Salt, to your Tafte; cover it with the Force-Meat all
over, rub the Yolks of Eggs all over to colour it, then fend it to
the Oven. Half an Hour does it, and ferd it hot to Table. |
To boil Snipes or Woodcocks.
OIL them in good ftrong Broth, or Beef Gravy, made thus:
’ Take a Pound of Beef, cut it into little Pieces, put it into two
Quarts of Water, an Onion, a Bundle of Sweet Herbs, a Blade or
two of Mace, fix Cloves, and fome Whole Pepper; cover it clofe,
let it boil till about Half wafted, then ftrain it off, put the Gravy
into a Sauce-pan with Salt enough to feafon it, take the Snipes and
gut them clean (but take Care of the Guts) put them into the
Gravy and let them boil, cover them clofe, and ten Minutes will
boil them, if they keep boiling. In the mean Time, chop the
Guts and Liver {mall, take a little of the Gravy the Snipes are
boiling tn, and ftew the Guts in with a Blade of Mace. Take
fome Crumbs of Bread, and have them ready fry’d in a little frefh
Butter crifp, of a fine light Brown. You muft take about as much
Bread as the Infide of a ftale Roll, and rub them {mall into a
clean Cloth ; when they are done, let them ftand ready in a Plate
before the Fire. | eM
When your Snipes are ready, take about Half.a Pint of the Li-
quor they are boiled in, and add to the Guts two Spoonfuls of
Red Wine, and a Piece of Butter, abour as big as a Walnut, roll’d
in a little Flour ; fet them on the Fire, fhake your Sauce-pan often
(but don’t ftir it with a Spoon) till the Butter is all melted, then
put in the Crumbs, give your Sauce-pan a Shake, take up ‘your
Birds, lay them in the Difh, and pour this Sauce over them.
Garnifh with Lemon.
To
a a
ae
96 «The Art of Cookery,
»0 0 To drefs Ortolans. ae
Srr ‘them Sideways, with a Bay-Leaf between ; bafte them:
~ with Butter, and have fry’d Crumbs of Bread round the Difh.
| Drefs Quails the fame Way.
:9 To drefs Ruffs and Reifs.
pee are Lincolnfbire Birds, and you may fatten them 4s you
* do Chickens; with White Bread, Milk and Sugar. They feed
faft, and will die in their Fat 1f not killed in Times trufs them
crofs-legg’d as you doa Snipe, {pit them the fame Way, bur you
muft gut them, and you muft have good Gravy in the Difh
thicken’d with Butter and Toaft under them ; ferve them up quick.
To dre{s Larks.
SFr them on a little Bird-Spit, roaft them, when enough
have a good many Crumbs of Bread. fry’d and throw all over
them, and lay them thick roand the Difh. |
Or they make a very pretty Ragoo with Fowls Livers; firft
fry the Larks and Livers very nicély, then put them into fome
good. Gravy to. ftew, juft enough forSauce, with,a litrlé Red
Wine. Garnifh. with Lemon. i s odeT Se
To drefs Plovers.
: ‘T° two Plovers take two Artichoke- Bottoms boiled, fome Chef-
_* nuts roafted and blanched, fome Skirrets boiled, cut all very
{mall, mix it with {ome Marrow or Beef Sewet, the Yolks of two
hard Eggs, chop all together, feafon with Pepper, Salt, Nutmeg
and_a little Sweet, Herbs, fill the Body of the Plover, lay them ina ~
Sauce-pan, put to them a Pint of Gravy, a Glafs of White Wine, a
Blade or two of Mace, fome roafted Chefnuts blanched, and Arti-
choke-Bottoms cut into Quarters, two or three Yolks of hard Eggs;
and a little Juice of Lemon; cover them clofe, and Jet them dtew
very foftly an Hour. If you find the Sauce is not thick enough, take
a Piece of Butter rolled in Flour, and put it into the Sauce, fhake
it round, and when it is thick take up your Plover and pour the
Sauce over them. Garnifh with roafted Chefnuts..
, Ducks are very good done this Way. 3
Or you may roaft your Plover as you do any other.Fow]; ‘and |
have Gravy Sauce in the Difh: es nibs |
Or boil them in good Sellery Sauce, either White or Brown;
joft as you like. Pavae. st
The fame Way you may drefs, Wigeons. | al ee
, COe:
Pre
t
| To drefs Larks Pear Fajbion.
OU mutt trofs the Larks clofe; and cut off the Legs, feafon
+ them with Salt, Pepper, Cloves and Mace, make a Force-Méat
thus: Take a Veal Sweetbread, as much Beef Sewet, a few Morels
and Mufhrooms, chop all fine together, fome Crumbs of Bread, —
and a tew Sweet Herbs, a little Lemon-peel cut {mall, mix all to-
gether with the Yolk of an Egg, wrap up every Lark in Force-
Meat, and fhape them like a Pear, ftick one Leg in the Top like
the Stalk of a Pear, rub them over with the Yolk of an Egg and
Crumbs of Bread, bake them in a gentle Oven, ferve them without
Sauce ; or they make a good Garnifh to a very fine Difh.
You may ufe Veal, if you have not a Sweetbread,
fo drefs a Hare. | :
| AS to roafting of a Hare, I have given full DireCtions in the
Beginning of the Book. » ,
Pa : A jugged Hare. |
eve it into little Pieces, lard them here and there with little
Slips of Bacon, feafon them with a very little Pepper and Sale,
put them into an earthen Jugg, with a Blade or two of Mace, an
Onion ftuck with Cloves, and a Bundle of Sweet Herbs ; cover the
Jugg or Jar you do it in, fo clofe that nothing can get in, then fet
it in a Pot of boiling Water, keep the Water boiling, and three
Hours will do it; then turn it out into the Difh, and take out
the Onion and Sweet Herbs, and fend it to Table hot. If you
- \
don’t like it larded, leave it out.
Lo fcare a Hare.
ARD your Hare, and put a Pudding in the Belly; put it into
a Pot or Fifh Kettle, then put to it two Quarts of ftrong
draw’d Gravy, one of Red Wine, a whole Lemon cut, a Faggot of
Sweet Herbs, Nutmeg, Pepper, a little Salt and fix Cloves ; cover
itclofe, and ftew it over a very flow Fire, till it is three Parts
done ; then take it up, put it into a Difh, and ftrew it over with
Crumbs of Bread, a few Sweet Herbs chopped fine, fome Lemon-
peel grated and Half an Nutmeg; fet it before the Fire, and bafte:
it till it is all of a fine light Brown. In the mean Time take the
Fat off your Gravy, and thicken it with the Yolk of an Egg; take
fix Eggs boil’d hard and chopp’d {mall, fome pickled Cucumbers
cut very thin; mix thefe with the Sauce, and pour it into the Difh.
A Fillet of Mutton or Neck of Veuiion may be done the fame
Way. .
Note, You may do'Rabbits the fame Way, but it muft be
Veal Gravy and White Wine; adding Mufhrooms for Seek
; ”)
male Plain and Baff. + 97
a eee
oss The Art of Cookery,
To flew a Hare. ; 2‘
Cur it to Pieces, put it into a Stew-pan, with a Blade or two
of Mace, fome Whole Pepper, Black and White, an Onion
| a a if:
ftuck with Cloves, an Anchovy, a Bundle of Sweet Herbs anda -
; . . . § 4 |
Nutmeg cut to Pieces, and cover it with Water; cover the Stew-
~~ pan clote, let it ftew till the Hare is tender, but not too much done;
~ then take 1t up, and with a Fork take out the Hare into a clean Pan,
ftrain the Sauce through a coarfe. Sieve, empty all out of the Pan,
put in the Hare again with the Sauce, take a Piece of Butter as big
as a Walnut rolled in Flour, and put in likewife one Spoonful of »
Catchup, and one of Red Wine; ftew all together (with a few frefh —
Mufhrooms, or pickled ones, if you have any) till it is thick and ~
fmooth ; then difh it up, and fend it to Table. You may cut a
Hare in two, and ftew the Fore-Quarters thus, and roaft the Hind-
Quarters with a Pudding in the Belly.
44 Hare Civet. * Tee
ONE the Hare and take out all the Sinews, then cut one
Half in thin Slices, and the other Half in Pieces-an Inch thick,
flour them and fry them in a little frefh Butter as Collops quick,
and have ready fome Gravy made good with the Bones of the Hare
and Beef, put a Pint of it into the Pan to the Hare, fome Muftard
and a little Elder Vinegar; cover it clofe, and let it do foftly till
it ts as thick as Cream, then difh it up with the Head in the
Middle.
ae ee Portuguefe Rabbits. ma
1 Have in the Beginning of my Book given Dire€tions for boiled
and roafted. Get fome Rabbits, trufs them Chicken Fafhion, the
Head muft be cut off, and the Rabbit turned with the Back up-
wards, and two of the Legs ftripped to the Claw-End, and 10
truffed with two Skewers. Lard them, and roaft them with what
Sauce you pleafe. Ifyou want Chickens, and they are to appear
as fuch, they muft be drefs’d in this Manner ; but if otherwife, the
Head muft be skewer’d back and come to the Table on, with
Liver, Butter and Parfley, as you have for Rabbits, and my
look very pretty boiled and truffed in this Manner, and {mothere
with Onions; or if they are to be boiled for Chickens, cut off the
Head and cover them with White Sellery Sauce, or Rice Sauce
toffed up with Cream. ©
Rabbits Surprife.
es two Half-grown Rabbits, cut off the Heads clofe to
the Shoulders and the firft Joints; then take off all the lean
Meat from the Back Bones, cut it {mall and tofs it up with fix
or feven Spoonfuls of Cream and Milk, and a Piece of ang as
ig
made Plain and Eafy. -99
big as a Walnut rolled in Flour, a little Nutmeg and a little Salt,
thake all together till'it is as thick.as: good Cream, and fet it to
cool: ‘Then make a Force-Meat with a Pound of Veal, a Pound of
Sewet, as much Crumbs of Bread, two Anchovies, a little Piece of
emon-peel cut fine, a little Sprig of Thyme, anda Nutmeg |
rated; ler the Veal and Sewet be chopped very fine, and beat in
a Mortar, then mix it all together with the Yolks of two raw Eggs,
piace it all round the Rabbits, leaving a long Trough in the Back
Bone open, that you think will ‘hold the Meat you cut out with
the Sauce, pour it in and cover it with the Force-Meat, {mooth it
all over with your Hand as well as you can with a rawEgg, {quare
at both Ends, throw ona little grated Bread, and butter a Maza-
“tine,.or Pan, and take them from the Dreffer where you formed
them, and place them on it very carefully. Bake them three Quar-
ters of an Hour till they are of a fine brown Colour. Let your
Sauce be Gravy thicken’d with Butter and the Juice of a Lemon; ©
lay them into the Difh, and pour in the Sauce. Garnifh with
Orange cut into Quarters, and ferve it up for a Firft Courfe.
To bo Rabbits.
RUSS them for Boiling, boil them quick and white: For
Sauce take the Livers, boil and fhred them, and fome Par-
{ley {hred fine, and pickied Aftertion- Buds chopped fine, or Capers 5
mix thefe with Half a Pint of good Gravy, a Glals of White
Wine, a little beaten Mace and Nutmeg, avlittle Pepper and Salt
if wanted, a Piece of Butter as big asa large Walnut rolled in
Flour 5 let it all boil together till it is thick, take Ny the Rabbits
and pour the Sauce over them. Garnifh with Lemon, You
imay lard them with Bacon, if it is liked. ,
Lo drefs Rabbits in Cafferole.
'—P'VIDE the Rabbits into Quarters. You may lard them or let
i them alone, juft as you pleafe,’ fake fome Flour over them,
‘and fry them with Lard or Butter, then put them into an earthen
Pipkin with a Quart of good Broth, a Glats of White Wine, .a
Tittle Pepper and Salt, if wanted, a Bunch of Sweet Herbs, and a
‘Piece of Butter as big as a Walnut rolled in Flour 5 cover them
clofe and let them ftew Half an Hour, then difh them up and
pour the Sauce over them, Garnifh with Sevsie Orange cut into
thimSlices and notched; the Peel that is cut out lay prettily be- -
tween the Slices, ,
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“Mutton Kebob’de
AKE. a Loin of Mutton, and joint it between every Bone ;
feafon it with Pepper and Salt moderately, grate a {mall Nut-
meg all over, dip them in theYolks of three Eggs, and have ready
Crumbs of Bheadl and Sweet Herbs, dip them in and clap them to- —
gether in the fame Shape again, and put it ona fmall Spit, roaft
them before a quick Fire, Et a Difh under and bafte it with a lit- |
tle Piece of Butter, and then keep bafting with what comes from
it, and throw fome Crumbs of Bread all over them as it is a roaft-
ing; when it is enough take it up, and lay tt in the Difh, and
have ready Half a Pint of good Gravy, and what comes from it;
take two Spoontuls of Catchup, and mix a Tea Spoonful of Flour
with it and put to the Gravy, ftir it together and give it a boil,
and pour over the Mutton. | | ¢ re
Note, You muft obferve to take off all.the Fat of the Infide,
and the Skin of the Top of the Meat, and fome of the Fart, if
there be too much. When you put in what comes from your
Meat into the Gravy, obferve to pour out all the Fat. - |
A Neck of Mutton, ca//’d, The Hafty Difh:
f Pte: a large Pewter or Silver Difh, madelike a deep Soop
Difh, with an Edge about an Inch deep on the Infide, on
which the Lid fixes (with a Handle at J op) fo faft that you may
lift ic np full, by that Handle without falling. This Difh is calV?d
a Necromancer. Take a Neck of Mutton about fix Pounds, take.
of the Skin, cut it into Chops, not too thick, flice a French Roll
thin, peel and flice a very large Orion, pare: and flice three or
four T'urnips, lay a Row of Mutton in the Difh, on that a Row
of Roll, then.a Row of Turnips, and then Onions, a little Salt,.
then the Meat, and fo on 5 put ina little Bundle of Sweet Herbs,
andtwo. or three Blades of Mace; have a Tea Kettle of Water
boiling,» fill. the Difh. and. cover it clofe,, hang the Dith.on the
Back of two Chairs by the Rim, have: ready three Sheets of
Brown Paper, tare each Sheet into five Pieces, and draw them
through your Hand, light one Piece and, hold 1f under the Bottom.
of the Difh, moving the Paper about; as faft as the Paper burns
Aight another till all is burnt, and your Meat will be enough.
Fifteen Minutes juft-does. it. Send it to Table hot in the Dish.
Note, This Difh-was firft contrived by Mr’ Rich, and is much
admired by the Nobuiiity. “WAL Pragya °
To
iit >telye whi i ee
ee te i .
eee ; ; , ’
7 3 ;
~
» oo made Plain and. Eafy. 101
To dréefs a Loin of Pork with Onions, _ —
AKE a Fore-Loin of Pork, and roaft it as at another Time,
peel a Quarrer of a Peck of Onions, and flice them thin, lay.
them in the Dripping- pan, which muft be very clean, under the
Pork, let the Fat drop on them ; when the Pork is nigh enough,
put the Onions into the Sauce-pan, let them fimmer over the Fire a
Quarter of an Hour, Shaking them well, then pour out all the Fat
as well as you can, shake in a very little Flour, a Spoonful of
Vinegar, and three Tea Spoonfuls of Muftard, fhake ail well
together, and flir in the Muftard, fet it over the Fire for four or
five Minutes, lay the Pork in a Difh, and the Onions in a Bafon.
This is an admirable Difh to thofe who love Onions.
To make a Currey the Indian Way.
- TEX AKE two {mall Chickens, skinthem and cut them as for a
Fricafey, wafh them clean, and ftew them in about a Quart
of Water, for about five Minutes, then ftrain off the Liquor and
put the Chickens ia a-clean Difh; take three large Onions, chop
them imail and fry them in about two Ounces of Butter, then put
in the Chickens and fry them together till they are Brown, take a _
Quarter of an Ounce of Turmerick, a large Spoonful of Ginger and
beat Pepper together, and a little Sale to your Palate, ftrew all
thefe Ingredients over the Chickens whilft it is frying ; then pour
in the Liquor, and let ir ftew about Half an Hour, then puc in a
Quarter of a Pint of Cream, and the Juice of two Lemons, and
ferve itup. The Ginger, Pepper and Turmerick mult be beat
very fine. Mf
To boil the Rice.
UT two Quarts of Water to a Pint of Rice, let it boil till yous
think it is done enough, then throw in a Spoonful of Salt, and »
turn it out into a Cullender; then let it ftand about five Minutes
before the Fire to dry, and ferve it up ina Difh by titel. Difh —
it up and fend it to lable, the Rice in a Dith by ittelt, torn
To make a Pellow the Indian fay.
AKE three Pounds of Rice, pick and wafh, it very clean, put
it into a Cullender, and Jer it drain very dry; take three
Quarters of a Pound of Butter, and put it in a Pan over a very
flow Fire til] it melts, themput in the Rice and cover it over very
clofe, that it may keep all the Steam in; add to ita little Salk,
fome Whole Pepper, Half a Dozen Blades of Mace, and a tew
Cloves. You muft put in a little Water to keep it trom, burning,
Os | ‘thon
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then ftir it up very often, and let it ftew till the Rice is foft. Boil
two Fowls and a fine Piece of Bacon, of about two Pounds Weight
as comtnon, cut the Bacon in two Pieces, lay.it inthe Difh with
the Fowls, cover it over with the Rice, and garnifh it with about
Half a Dozen hard Eggs and a Dozen Onions fry’d Whole and
_ very Brown. emit, Me ei eee es es
Note, This is the true Ivdian Way of dreffing them.
cls Another Way to make a Pellow.
1 a AKE a Leg of Veal about twelve or fourteen Pounds Weight,
A an old Cock skinned, chop both to Pieces, put it into a Pot.
with five or fix Blades of Mace, fome Whole White Pepper, and
three Gallons of Water, Halfa Pound of Bacon, two Onions and fix
‘Cloves; cover it clofe, and when it boils let it do very foftly till.
the Meat is good for nothing and above twoThirds is wafted, then
{train it; the next Day put this Soop into a Sauce-pan, with a Pound
of Rice, fet it over a very flow Fire, take great care it don’t burn;
when the Rice is very thick and dry, turn it intoa Difh. Garnifh
with hard Fggs cut intwo, and have roafted Fowls in anotherDifh.
‘Note, You are to obferve, if your Rice fimmers too faft it will
burn, when it comes to be thick. It muft be very thick and dry,
and the Rice not boiled to a Mummy. iA 1 ae
To make Effence of Ham.
AKE off the Fat of a Ham, and cut the Lean in Slices, beat
them well and lay them in the Bottom of a Stew-pan, with.
Slices of Carrots, Parfnips and Onions 5 cover your Pan, and fet it
over a gentle Fire: Let them ftew ull they begin to ftick, then
{prinkle on a little Flour, and turnthem then moiften with Broth)
and Veal Gravy. Seafon them with three-or four Mufhrooms, as’
many Truffles. a Whole Leek, fome Parfley, and Half a Dozen:
Cloves; or inftead of a Leek, a Clove of Garlick. Put in fome'
Crufts of Bread, and let them fimmer over the Fire for a Quarter’
of an Hour; ftrain it, and fet it away for Ufe. Any Pork or
Ham does for this, that is well made. |
Rules to be obferv'd in all Made-Difoes.. *
MRST, that the Stew-pans, or Sauce-pans and Covers be very.’
clean, free from Sand and wel] tinn’d ; and that all the White’
Sauees have a little Tartnefs, and be very {mooth and of ‘a fine’
Thicknefs, and all the Time any White Sauce i§ over the Fire
keep ftirring it one Way. VOL?
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made Plain and Eafy. LOz
. And as to Brown Sauce, take great Care no Fat fwims at the
Top; but that it be all {mooth alike, and about as thick as good
Cream, and not to tafte of one Thing more than another. As to
- Pepper and Salt, feafon to your Palate, but don’t put too much of
either, for that will take away the fine Flavourofevery Thing. As —
to moft Made-Difhes, you may put in what you think properto in=
large it, or make it good; as Mufhrooms pickled, dry’d, frefh, or
powder’d ; ‘Truffles, Morels, Cocks-Combs ftew'd, Ox-Palates‘cut,
in little Bits, Artichoke-Bortoms, either pickled, frefh boiled, ot
dry’d ones foftened in warm Water, each cut in four Pieces, Af
paragus-'ops, the Yolks of hard Eggs, Force-Meat Balls, éf¢. The
_beft Things to give a Sauce a'Tartnels, are Mufhroom-Pickles
White Walaut-Pickle, Elder-Vinegar, or Lemon-Juice,
@ Wh Vo DHE.
Read this CHAPTER, and you will find how
expenfive a French Cook's Sauce 1s. — |
The French Way of dreffing Parttidges,
WHEN they are newly picked and drawn, finge them: You
~ muft mince their Livers with a Bit of Butter, fome fcraped
Bacon, Green Truffles, 1f you have any, Parfley, Chimbol, Sait,
Pepper, Sweet Herbs and Alipice. The Whole being minced to-
gether, put it in the [nfide of your Partridges, then ftop both Lnds
of them, after which give them a fry in the Stew-pan3 that being
done, {pit them, and wrap them up in Slices of Bacon and Paper 5
then take a Stew-pan, and having put in an Onion cut into Slices, a
Carrot cat into little Bits, with alittle Oil, give them a few Toffes »
over the Fire; then moiften them with Gravy, Cullis, and a little
Effence of Ham. Pur therein Half a Lemon cut into Slices, four
Cloves of Garlick, a little {weer Bafil, Thyme, a Bay-Leaf, a little
Parfley, Chimbol, two Glaffes of White Wine, and four of che
Carcaffes of the Partridges ; let them be pounded, and put them »
in this Sauce. When the Fat of your Cullis is taken away, be care-
ful to make it relifhing; and after your pounded Livers are put inte
“ep Cullis, you muft ftrain them through a Sieve. Your Partridges
ving done, take them off; as alfo take off the Bacon and Paper,
and Jay them in your Difh with your Sauce over them.
This Difh J do not recommend ; for I think it an odd Jumble:
of Trafh; by that Time the Cullis, the Effence of Ham, and all
other
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104060 (i iwst‘r HE: Abt Of Cookery, > ae
other Ingredients are reckon’d, the Partridges will come toa fine
Penny. But {uch Receipts as this, is what you have in moft
a ae on os N
Books of Cookery yet printed. ioe
To make Effence of Ham
‘TAKE the Fat offa Hé¢ftpralia Ham, cut the Lean in Slices,
“beat them well and lay them in the Bottom of a Stew-pan,
with Slices of Carrots, Parfnips, and Onions ; cover your Pan, and —
fet itover a gentle Fire. Let them ftew till they begin to ftick, —
then {prinkle on a little Flour, and turn them; then moiften with
Broth and Veal Gravy; feafon with three or four Mufhrooms, as
many Truffles, a whole Leek, fame Bafil, Parfley, and Half a Dozen
Cloves; or inftead of the Leek, you may put a Clove of Garlick.
Put_in fome Crufts of Bread, and let them fimmer over the Fire
for three Quarters of an Hour. Strain it, and fet it by for Ufe.
| A Cullis for all Sorts of Ragoo.
HAvRG cut three Pounds of lean Veal, and Half a Pound -of
~ Ham, into Slices, lay it into the Bottom of a Stew-pan, put in
Carrots and Parinips, and an Onion fliced 5 cover It, . and fet it a
{lewing over a Stove: When it has a good Colour, and begins.to
ftick, put to it a little me]ted Butter, and fhake in a little Flour, |
keep it moving a little while till the Flour is fried ; then moiften
rt with Gravy and Broth, of each a like Quantity, then put in”
fome Parfley and Bafil, a whole Leek, a Bay-Leat, fome Mufh-
rooms and Truffles minced {mall, three or four Cloves, and the
Cruft of two French Rolls: Let all this fimmer together for three
Quarters of an Hour; then take out your Slices of Veal; ftrain it,
and keep it for all Sorts of Ragoos. Now compute the Expence, and _
fee if this Difh cannot be dreffed full as well without this Expence.
ff Cullis for all Sorts of Butcher's Meat.
You muft take Meat, according to your Company. If ten or-
twelve, you can’t take lefs than a Leg of Veal and a Ham,
with all the Fat and Skin and Outfide cut off. Cut the Leg of
Veal in Pieces, about the Bignefs of your Fift, place them in your
Stew-pan, and then the Slices of Ham, two Carrots, an Onion cut
in two; cover it clofe, let it ftew foftly at firft, and as it begins
to be Brown, take off the Cover, and turn it to Colour it on all
Sides the fame ; but take Care not to burn the Meat. W hen it has
a pretty Brown Colour, moiften your Cullis with Broth made of
Beef, or other Meat; feafon your Cullis with a little fweet Bafil,
fome Cloves, with fome Garlick 5.pare a Lemon, cut tt into Shices,
and put it into your Cullis, with fome Mufhrooms. Put pe a
tew-
Poe
Stew-pan a good Lump of Butter, and fet it over a flow Fire; put
into it two or three Handfuls of Flour, ftir it with a Wooden+
Ladle, and let it take a Colours if your Cullis be pretty Brown,
you muft put in fome Flour.. Your Flour being brown with your
Cullis, then pour it very foftly into your Cullis, keeping your
Cullis ftirring with a Wooden-Ladle ; then let your Cullis ftew
foftly, and skim off all the Fat, put in two Glaffes of Champaign;
or other White Wine ; but take Care to keep your Cullis very thin,
{o that you may take the Fat well off, and clarify it. To clarify
it, you muft put it on a Stove that draws well, and cover it:clofe,
and let it boil without uncovering, till it boils over; then uncover
it, and take off the Fat that is round the Stew-pan, then wipe it
off the Cover alfo, and cover it again.” When your Cullis is done,
take out the Meat, and ftrain your Cullis through a Silk Strainer, |
This Cullis is for all Sorts of Ragoos, Fowls, Pies, and Terrines,.
Cullis the Italian Way.
UT into a Stew-pan Half a Ladleful of Cullis, as much Effence
of Ham, Half a Ladleful of Gravy, as much of Broth, three or
four Onions cut into Slices, four or five Cloves of Garlick, a little
beaten Coriander-Seed, with a Lemon pared and cut into Slices,
a little {weet Bafil, Mufhrooms, and good Oil; put all over the
Fire, let it ftew a Quarter of an Hour, take the Fat well off,
let it be of a good Taite, and you may.ufe it with all Sorts of
_ Meat and Fifh, particularly with glazed Fifh. This Sauce will
_ do for two Chickens, fix Pigeons, Quails, or Ducklings, and
all Sorts of Tame and Wild Fowl]. Now this Italian, or Frenca
Sauce, is faucy.
Cullis of Craw-fih,
OU muft get the middling Sort of Craw-fifh, put them over
the Fire, feafon’d with Salt, Pepper, and Onion cut in Slices 5
being done, take them out, pick them, and keep the Tails after
they, are fcaled, pound the reft together in a Mortar ; the more
they are pounded, the finer your Cullis will be.. Take a Bit of
Veal, the Bignefs of your Fift, with a {mall Bit of Ham, an Onion
cut into four, put it in to {weat gently 5 if it {ticks but a very little
to the Pan, powder it.a little. Moiften it with Broth, put init.
fome Cloves, {weet Bafil in Branches, fome .Mufhrooms, with
Lemon pared and cut in Slices: Being donz, skim the Fat well,
let it be of a good Tafte, then take out your Meat with a Skim-
mer, and go on to thicken ita little, with Effence of Ham ; then
put
mate Plain and Bf. = 105
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106 : /
put in-your Craw-filh, and ft
a'Fir a,
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elon TT |
Sauce for a Brace of Paittidges, Pheafants, | or
essnntt ny bo AL RIB YG: PICA fC? sinise sinc onoae al
RAS? a Partridge, pourid itwell in a Mortar with the
A Pinions of four Puorkies, witha Quart of ftrong Gravy, -and
the Livers of the 'Partridges and fome ‘I'teffles 5 let it! fimmer ‘all
it be pretty thick, let itftand in’ a\Difh for awhile, ‘then put
two Glafles’ of Burgundy-into''a ‘Stew-pan, with twovor three _
Slices of Onions, a Clove or two of Garlick, and-the above’ Sauce: —
Let it fimmer a few Minutes, then prefs it throughsa Hair-bag
into a Stew-pan, add the Effence of a Ham, let it all boil for
fome Time, feafon it with; good\ Spices; and Pepper, lay your
Partridges, €¢. inthe Difh, and pour, your Sauce in. z
— They will ufe “as many fine Ingredients t6 ‘few beaten 4
Fowl, as will make’a ‘very fine Difh, whichis ¢qual with! borl-
ing a Leg of Mutton in’ Champaign. 9° 202 01% sah pated
_ Tt_would be needlefs to name'any more 5 though you have much
more expenfiye Sauce than this, Howey, think herej Wy rcee
to fhew the Folly of thefe fide French Cooks. ‘In their own Coun-
try, they will make a, grand Entertainment with the Expence' of
one of thefe’Difhes’; ‘but here they ‘want the little” petty ‘Profit 3
and by this Sort’ of Eegetdemain, fome fine Eftates -arel juggled
e ¥ee vey ty ' - ae cor 2% Moves AVE ean ret
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Jo make a Number of pretty little Difbes, fit for
a Supper, or Side-Difb, and little Corner-Difbes
fora great Table; and the refi you have in
the CHoaptrer for Lent. HOE Hg
Hogs Ears forced.
TA K E four Hogs Ears and Half boil theta, or take them
foufed ; make a Force-Meat thus:, Take Half a Pound of Beef _
Sewet, as much Crumbs of Bread, an Anchovy, fome Sage, boil
and chop very fine a little Parfley, mix all together with the Yolk
of an Egg, alittle Pepper, {lit your Ears very carefully to make a
Place for your Stuffing, fill them, flour them, and fry them in frefh.
Butter till they are of a fine Brown; then pour out all the Fare
clean, and put to them Half a Pint of Gravy, a Glafs of WhiteWine, |
three Tea Spoonfuls of Muftard, a Piece of Butter as big as a Nut-
meg rolled in Flour, a little Pepper, a {mall Onion Whole ; cover
them clofe, and let them ftew foftly for Half an Hour, fhaking your
Pan now and then. When they are enough, lay them in your Dilh,
and pour your Sauce over them ; but firft take out the Onion. This
makes avery pretty Difh; but if you would make a fine large
Difh, take the Feet, and cut all the Meat in {mall thin Pieces, and
{tew with the Ears, Seafon with Salt to your Palate.
To force: Cocks-Combs,
P ARBOIL your Cocks-Combs, then open them with a Point of a
Knife at the Great-end: Take the White of a Fowl, as much
Bacon and Beef Marrow, cut thefe fmall, and beat them fine ina
Marble Mortar; feafon them with Salt, Pepper and grated Nut-
meg, and mix it with an Egg ; fill the Cocks-Combs, and ftew them
ina little ftrong Gravy foftly for Half an Hour, then flice in fome
frefh Mufhrooms, and a few pickled ones; then beat up the Yolk
of an Egg ina little Gravy, ftirring it. Seafon with Sals. When
they are enough, difh them up in little Difhes or Plates,
| To preferve Cocks-Combs. 3
J ET them be well cleaned, then put them into a Pot, with foma_
#4 melted Bacon, and boil them a little. About Half an Hove
after, add a little Bay Salt, fome Pepper, a little Vinegar, a Lernon
fliced, and an Onton ftuck with or When the Bacon begins
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‘to ftick to the Pot, take them up, put them into the Pan you
would keep them in, lay a clean Linnen Cloth over them, and pour
melted Butter clarified over them, to keep them clofe from the
_ Air. Thefe make a pretty Plate at a Supper. — : aX, Oe
Lo preferve or pickle Pig’s Feet and Ears. .
"Pare your Feet and Ears fingle, and wafh them well, fplit
the Feet in two, put a Bay-Leaf between every Foot, put in
almoft as much Water as will cover them. When they aré well
fteemed, add to them Cloves, Mace, Whole Pepper and Ginger,
Coriander Seed, and Salt, according to your Difcretion, put to
them a Bottle or two of Rheni/y Wine, according to the Quantity
yor do, Half a Score Bay-Leaves, and a Bunch of Sweet Herbs.
-et them boil {oftly till they are very tender, then take them out
of the Liquor, lay them in an Earthen Por, then ftrain. the
_ Liquor over them 5; when they are cold, cover them down clofe,
and keep them for Ufe. . Tx tric’
«You fhould Jet them ftand to be cold ;. skim. off all the Fat,
| and’ then put in the Wine and Spice.. wipe ioe
_ "They eat well cold; or at anytime heat'them in the Jelly, and’
thicken it with a little Piece of Butter rolled in Flour, makes a.
very pretty Difh; or heat the Ears, and take the Feet clean out of
the Jelly and roll it in the Yolk ofan Egg, or melted Burter, and’
then in Crumbs of Bread and broil them; or fry them/in frefh But-
ter, lay the Ears in the Middle and the Feet round, and pour the
Sauce over; or you may cut the Ears in long Slips, which is bet-
ter: And if you chufe it, make a pood brown Gravy to mix with
them, a Glafs of White Wine and fome Muftard, thicken’d with
a Piece of Butter rolled in Flour. ' og LOE ey
® at oo pithle Ox-Palatese M tio bas nose
TAKE your Palates and‘ wafh them well with Salt and Water,
and put, them in a Pipkin with Water and fome Salt ; and
when they are ready to boil, skim them well, and put.to them,
Pepper, Cloves, and Mace, as much as will give them a quick
Tafte. When they are boiled tender (which, will require four or
five Hours) peelthem and cut them into fmall Pieces, and: let
them cool ;. then make the, Pickle of White Wine and’Vinegar,
an equal Quantity; boil the Pickle, and put in the Spices that
were boiled in the Palates: When both the Piekleand Palates are
cold, lay your Palates ima Jaryand put to them a few Bay-Leaves
and a little frefh Spice ;» pour the Pickle over'them, coyer theny
clofey and keep them for Ule. Hone ie ror
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made Plain and Eafy. 109
Of thefe you may at any Time make a pretty little Difh, either
- with brown Sauce or white; or Butter and Muttard, and a Spoon-
ful of White Wine; or they are ready to put in Made-Dithes.
a
To ffew Cucumbers,
PARE twelve Cucumbers, and flice them as thick-as a Czown-
Piece, and put them to drain, and then lay them ina coarfe
Cloth till they are dry, flour them and fry them Brown in Butters
pour out the Fat, then put to them fome Gravy, a little Claret,
{ome Pepper, Cloves and Mace, and let them ftew a little, then
roll a Bir of Butter in Flour, and tofs them up; feafon with
Salt: You may add a very little Mufhroom-pickle.
_ To Ragoo Cucumbers. _
AKE two Cucumbers, two Onions, flice them, and fry them in
A a little Butter ; then drain them in a Sieve, put them into a
Sauce-pan, add fix Spoonfuls of Gravy, two of White Wine, a
Blade of Mace: Let them {tew five or fix Minutes; then take a
Piece of Butter as big as a Walnut rolled in Flour, fhake them
together, and when it is thick difh them up. :
A Fricafey of Kidney Beans. ~
TAKE a Quart of the Seed, when dry, foak them all Night
~ in River Water, then boil them on a flow Fire till quite
tender ; take a Quarter of a Peck of Onions, flice them thin, fry
them in Butter till Brown; then take them out of the Butter, and
put them in a Quart of ftrong draw’d Gravy. Boil them till you
may mafh them fine, then put in your Beans, aud give them a
boil or two. Seafon with Pepper, Salt, and Nutmeg.
fo drefs Windfor Beans.
"JAKE the Seed, boil them ‘ill they are tender; then blanch
them, ‘and fry them in clarified Butter. Melt Butter, with a
Drop of Vinegar, and pour over them. Strew them with Sal,
Pepper, and Nutmeg.
Or you may eat them wi
Powder of Cinnamon.
To make Jumballs.
Fase a Pound of fine Flour and a Pound of fine Powder-firgar,
# make them into.a light Pafte, with Whites of Eggs beat fine ;
then add Half a Pint of Cream, Half a Pound of frefh Butter
aes
& melted,
th Butter, Sack, Sugar, and a little
i a a
110 The Art of Cookery
melted, and a Pound of blanched Almonds well beat. Kneed them
all together thoroughly, with a little Rofe-Water, and cut out —
your Jumballs in what Figures you fancy; and either bake them’
in a gentle Oven, or fry them in frefh Butter, and they niake a
pretty Side or Corner Difh. You may melt a little Butter with a _
Spoonful of Sack, and throw fine Sugar all over the Difh. Ifyou.
make them in pretty Figures, the y make a fine little Difh.
To make a Ragoo of Onions.
AKE a Pint of little young Onions, peel them, and take four
™ large ones, peel them and cut them very fmall: Put a Quarter
of a Pound of good Butter into a Stew-pan ; when it is melted and
_ done making a Noife, throw in your Onions, and fry them till
they begin to look a little Brown ; then fhake ina little Flour, and
fhake them round till they are thick; throw in a little Salt,
a little beaten Pepper, a Quarter of a Pint of good Gravy, and
a Tea Spoonful of Muftard. Stir all together, and when it is
well tafted and of a good Thicknefs, pour it into your Difh ; and
garnifh it with fry’d Crumbs of Bread and Rafpings. They make
- a pretty little Dith, and are very good. You may ftrew Rafpings
in the room of Flour; if you pleafe. st .
44 Ragoo of Oyfters.
OPEN twenty large Oyfters, take them out of their Liquor,
" fave the Liquor, and dip the Oyfters in a Batter made thus ;
‘Take two Eggs, beat them well, a little Lemon-peel: grated, a,
Tittle Nutmeg grated, a Blade of Mace pounded fine, a little Parfley
chopp’d fine; beat al] together with a little Flour, have ready fome
Butter or Dripping in'a Stew-pan; when it boils, dip in your Oy- __
fters, one by one, into the Batter and fry them of a fine Brown; then.
with an Egg-flice take them out, and Jay them in a Difh before
the Fire. Pour the Fat out of the Pan, and fhake a little Flour
over the Bottom of the Pan, then rub a little Piece of Butter as |
big as a {mall Walnut, all over with your Knife, whilft it 1s over
the Fire ; then pour in three Spoonfuls of theOyfter-liquor ftrained,
one Spoonful of White Wine, and a Quarter of a Pint of Gravy 5
grate a little Nutmeg, ftir all together, throw in the Oyfters, give
the Pan a tofs round, and when the Sauce is of a good Thicknefs,
pour all into the Difh, and garnifh with Rafpings. :
4A Ragoo of Afparagus.
SCR APE a Hundred of Grafs'very clean, and throw it into cold’
Water. When you have fcraped all, cut as far as is good and
~ green, about an Inch long, and take two Heads of Endive see
waihed
pas
‘ ¢ | ‘
made Plain and Eafy. Lit.
wafhed and picked, cut it very {mall, a young Lettuce clean wafhed
and cut-{mall, a large Onion peeled and cut {mall; put a Quarter
of a Pound of Butter into a Stew-pan, when it is.melted, throw in
the above Things: Tofs them about, and fry: them ten Minutes ;
then feafon them with a little Pepper and Salt, fhake ina little .
Flour, tofs them about, then pour in Halfa Pint of Gravy. Let them
-ftew till the Sauce is very thick and good; then pour all into your.
Dith. Save a few of the little Tops of the Grafs to garnifh the Difh,
A Ragoo of Livers.
“DAKE as many Livers as you would have for your Difh. A
Turkey’s Liver and fix Fowls Livers will make a pretty
Difh. Pick the Galls from them, and throw them into cold Water ;
take the fixLivers, put them in a Sauce-pan, with a Quarter of aPint
of Gravy, a Spoonful of Mufhrooms, either pickled or frefh, a
Seaonfol of Catchup, a little Bit of Butter, as big as a Nutmeg
_ rolled in Flour ; feafon with Pepper and Salt to your Palate. Tet
them ftew foftly ten Minutes; in the mean while broil the Tur-
key’s Liver nicely, lay it inthe Middle, and the ftewed Ligers
round. Pour the Sauce all over, and garnifh with Lemon.
Yo Ragoo Cauiiflowers.
LAt a large Cauliflower in Water, then pick it to Pieces, as if
for Pickling: ‘Take a Quarter of a Pound of Butter, with a
Spoonful of Water, and melt it ina Stew- pan, then throw in your
Cauliflowers, and fhake them about often till they are quite tender ;
then fhake in a little Flour, and tofs the Pan about. Seafon them
with a little Pepper and Salt, pour in Half a Pint of good Gravy,
let them ftew till the Sauce is thick,’ and pour it all into a little
Difh. Save a few little Bits of Cauliflower, when ftewed in the
Butter, to garnifh with.
Stewed Peas and Lettuce. |
"TAKE a Quart of Green Peas, two nice Lettuce clean wafhed
and picked, cut them fmall acrofs, put all into a Sauce-pan
with a Quarter of a Pound of Butter, Pepper and Salt to yourPalate
cover them clofe, and let them ftew foftly, fhaking the Pan often.
Let them ftew ten Minutes, then fhake in a little Flour, tots them
round, and pour in Half a Pint of good Gravy; put ina little
Bundle of Sweet Herbs and an Onion, with three Cloves, and a
Blade of Mace ftuck in it. Cover it clofe, and let them ftew a
Quarter of an Hour; then take out the Onion and Sweet Herbs,
and turn it all intoa Dith. .{f you find the Sauce not thick
enough, fhake in a little more Flour, and let it fimmer, then
take it up. ‘
Cod-
——— 7. “> . i ae eo a —. la © say
Te ahs - >
SS
112 The Art of Cookery,
Cod-Sounds broiled with Gravye
f s
@C ALD ‘them in hot Water, and rub them with Salt well :
blanch them, that is, take off the black ditty Skin, then fet
them on in cold Water, and let them fimmer till they begin to be
tender; take them out and flour them, and broil them on the
Gridiron., In the mean Time take a little good Gravy, a little
nate >
Muftard, a little Bit of Butter rolled in Flour, give it a boil, fea- —
fon it with Pepper and Salt, lay the Sounds in your Difh, and
pour the Sauce overthem. 7
“4 forced Cabbage.
AKE a fine White-heart Cabbage, about as big asa fags of
I
‘a Peck, jay it in Water two or three Hours, then Half boil it,
fet it ina Cullender to drain, then very carefully cut out the Heart,
but take great Care not to break off any of the outfide Leaves, fill it
with Force-Meat made thus: Take a Pound of Veal, Half a Pound
of Bacon, Fat and Lean together, cut them fmall, and beat them
fine in a Mortar, with four Eggs boiled hard. Seafon with Pep-
pefand Salt, a little beaten Mace, a very little Lemon-peel cut
fine, fome Parfley chopped fine, a very little Thyme, and two An-
chovies: When they are beat fine, take the Crumb of a ftale Roll,
‘ fome Mufhrooms, if you have them, either pickled or frefh, and
the Heart of the Cabbage you cut out chopped fine. Mix all toge>
ther with the Yolk of an Egg, then fill the hollow Part of the
Cabbage, and tie it with a Packthread, then lay fome Slices of
Bacon in the Bottom of a Stew-pan or Sauce-pan, and on that a
Pound of coarfe lean Beef, ‘cut thin; put in the Cabbage, cover it
clofe, and let it ftew over a flow Fire till the Bacon begins to
ftick to'the Pan, fhake in a little Flour, then pour in a Quart of
Broth, an Onion ftuck with Cloves, two Blades of Mace, fome
Whole Pepper, a little Bundle of Sweet Herbs; cover it clofe, and -
jet it ftew very foftly an Hour and a Half, put in a Glafs of Red
Wine, give it a boil, then take it up, lay it in the Difh, and’
ftrain the Gravy and pour over, untie it firft. This is a fine Side
Difh, and the next Day makes a fine Hafh, with a Veal Steak
nicely broiled and laid on it. aes
Stewed Red Cabbage.
"TARE a Red Cabbage, lay it in cold Water an Hour, then cut
it into thin Slices acrofs, and cut it into little Pieces. Put it
into a Stew-pan, with a Pound of Saufages, a Pint of Gravy, a
little Bit of Ham or Jean Bacon; cover it clofe, and let it ftew
Half an Hour; then take the Pan off the Fite, and skim off the.
Fat, fhake in a little Flour, and fet it on again. Let it lew two.
or.
ms | :
| | made Plain and Ea/y. 103)
or three Minutes, then lay the Saufages in your Difh, and pour:
the reft all over. You may, before you take it up, put in Half a
Spoonful of Vinegar. rary i4
” Savoys forced and flewed. oe
6 2 ses two Savoys, fill one with Force-Meat, and the other
without. Stew them with Gravy; feafon them with Pepper
and Salt, and when they are near enough, take aPiece.of Butter,
as big as a large Walnut rolled in Flour, and putin. Let them,
ftew till they are enough, and the Sauce thick; then lay them in _
your Difh, and pour the Sauce over them. . Thefe Things: are.
beft done an a Stove. biti ay iat foe RS
To force Cucumbers.
Teen ‘three large Cucumbers, fcoop out the Pith, fill theny
with fry’d Oyfters, feafon’d with Pepper and Salt ; put on the
Piece you cut off again, few it witha coarfe Thread, and fry them
inthe Butter the Oyfters are fry’d in; then pour out the Butter, and
fhake in a little Rlour, pour in Halfa Pint ot Gravy, fhake it round
and put in the Cucumbers. Seafon it'with a little Pepper and Sale;
let them ftew foftly till they are tender, then/lay them in a Plate,
and pour the Gravy over them: Or you may force them with any
Sort of Force-Meat you fancy,’ and fry them in Hog’s Lard, and.
then ftew them in Gravy and Red Wine,
Fry'd Saufages.
"Paks Half a Pound of Saufages, and‘fix Apples; flice four
about as thick) as a.Crown, cut the other two in Quarters,
fry them with the Saufages of a fine light Brown, lay the Sau-
fages in the Middle of the Difhy and the Apples round. Garnif»
with the quarter’d Apples.» :..
' Stewed Cabbage and Saufages fry’d is.a. good Difh.; then heat
- cold Peas Pudding in the Pan, lay it in a, Difh and the Saufages.
round, heap the Padding. in the Middle, and lay the Saufages all
round thick up Edge-ways,; and:one in the Middle at length.
Callops and Eges, fk 5
UT either Bacon, pickled Beef, or hung Mutton into thin
Slices; broil them nicely, lay them ‘in a-Difh before the
Fire, have ready a Stew-pan of Water boiling, bréak as many,
Eggs as you have Collops, break them one by one in a Cup, and
pour them ito the Stew-pan,. When the Whites of the Eggs be+
gia
wy
114 The Art of Cookery,» |
gin to harden, and all look of a clear White, ‘take:them up one
by one in an Egg-flice, and lay them on the Collops. 9),
To drefs Cold Fowl or Pigeon.
Pde them in four Quarters, beat up an Egg or two, according
to what you drefs, grate a little Nutmeg in, a little Salt, fome
Parfley chopped,’ a few Crumbs of Bread, beat them well toge-
ther, dip them in this Batter, and have ready fome Dripping hot
in.a Stew-pan, in which fry them of: a fine light Brown: Have.
ready a little good Gravy, thickened with a little Flour, mixt
with a Spoonful of Catchup; lay the Fry im the Difh, and pour
the Sauce over. . Garnifh with Lemon 5..and.a:few Mufhrooms
if you have any. A cold Rabbie eats well done thus. ©
i . them, and gut them and wafh them from:Grit; cut them into
little Pieces, put them into a Sauce;pan, cover them with Water,
a little Cruft of Bread toafted Brown, a Blade or two of Mace and
{ome whole Pepper, a few Sweet Herbs, a very little Bit of Lemon-
peel. Let it boil till it is rich and good, then haye ready a Piece
of Butter, according to your Gravy ; if a Pint, as big as a Walnut.
Melt it in the Sauce-pan, then fhake in alittle Flour, and tofs it
boil a few Minutes, and it will be good."
. Lo make Plumb Porridge for Chriftmas.. «,.
TAKE a Leg and Shin of Beef, put to them eight Gallons of
‘Water and boil them till they are! very tender, and when the
Broth is {trong {train it out'y wipe the Potoand put inthe Broth
again; ‘then flice-fix Penny Loavesthing cut off the Fop and Bot-
tom, put fome of the Liquor to it, cover it up and Jet it ftand’a
Quarter of an Hour, boil it and ftrain it, and then put it in your
Pot, Letsir boila Quarterof an. Hour; thencput in five, Pounds of
Currants clean wafhed aid picked.; lentlem boil a little, and
about till it is Brown, and then ftrain in the Gravy to it. Let it
a
put.in five Pounds of. Raifins of the Sun ftoned, apd two Pounds
of Pruens, and let them boil tll they {wells then put in three
- Quarters of an Ounce of Mace, Half an’Ounce of Cloves, two’Nut-
‘megs, ‘all of them: beat fing, and’mix it with a little Liquor cold,
and put them in‘a very little while; and take off the Pot’; then
_ “put in/three’ Pounds of Sugar, ‘a little Sale, a Quart ‘of Satk, a
‘Quart of Claret, and the Juice of two or three Lemons. You may,
thicken with Sego, inftead of Bread, if-you pleafe; pour'them
into earthen Pans, and Keep them for Ufe. ' tou mat boil’ two
- Pounds of Pruens in'a’Quart of Water: till ‘they are tender, and
{train them into the Pot, whenit is a boiling. © 9, 0 °°
twat PAGS A *
. Le
OS ae
made Platn and Eafy. ae
Zo make firong Broth to keep for Ufe.
"TAKE Part of a Leg of Beef, and the Scraig-end of a Neck of
Mutton, break the Bones in Pieces, and put to it as muchWa-
ter as will cover it, and 2 little Sales and when it boils, skim it
clean, and put into it an whole Onion ftuck with Cloves, a Bunch
of Sweet Herbs, fome Pepper, a Nutmeg quartered. Let thefe boil
till the Meat is boiled in Pieces, and the Strength boiled out of it ;
then put to it three or four Anchovies, and when they are diffolv’d,
{train it out and keep it for Ule. . |
4 Craw-fith Soop.
AKE aGallon of Water, and fer ir a boiling ; put tn ita Bunch
of Sweet Herbs, three or four Blades of Mace, an Onion ftuck
with Cloves, Pepper and Salt ; then have about two Hundred Craw-
fifh, fave out about twenty, then pick the reft from the Shells, fave
the Tatls whole ; the Body and Shells beat in a Mortar, with a Pint
of Peas, green or dry, firft boiled tender in fair Water, -put your
boiling Water to it, and ftrain it botling hot through a Cloth till
you have all the Goodnefs out of it ; fet it over a flowFire or Stew-
hole, have ready a French Roli cut very thin, and let it be very
dry, put it to your Soop, let ic ftew till Half is wafted, then put a
Piece of Butter as big as an Egg into a Sauce-pan, let it fimmer
till it has done making a Noife, fhake m two Tea Spoonfuls of
Flour, ftirring it about, and an Onion; put inthe Tails of the Fifh,
give them a Shake round, put tothem a Pint of good Gravy, let it _
borl four or five Minutes foftly, take out the Onton, and put to it a
Pint of the Soop, ftir it well together and pour it all together, and
Jet it fimmer very foftly aQuarter of an Hour; fry a French Roll
very mice and Brown, and the twenty Craw-fifh, pour your Soop
into the Difh, and lay the Roll in the Middle, and the Craw-fifh
round the Difh. , : |
Fine Cooks boil a Brace of Carp and Tench, and may be a
» Lobfter or two, and many more rich Things, to make a Craw-fith
Soop; but the above is full as good, and wants no Addition. —
4 good Gravy Soop.
"TAKE a Pound of Beef, a Pound of Veal, and a Pound of Mut-
ton cut and hacked all to Pieces, put it into two Gallons of
Water, with an old Cock beat to Pieces, a2 Piece of Carrot, the
‘Upper Craft of a Penny Loaf toafted very crifp, a little Bundle of
Sweet Herbs, an Onion, a Tea Spoonful of Black Pepper and an
y R :
tl, he PP of Cookery, | |
of White Pepper, four or five Blades of Mace, and four Cloves;
cover it, and let it ftew over a flow Fire till Half is wafted, then
ftrain it off and put it into-a clean Sauce-pan, with two or three:
large Spoonfuls ‘ Rafpings clean fifted, Half an Ounce of Truftles.
and Morels, three or four Heads of Sellery wafhed very clean aud.
cut {mall, an Ox’s Palate, firft boiled tender and cut into Pieces, 4
few Cocks-Combs, a few of the little Hearts of young Savoys5
cover it clofe, and let it fimmer very foftly over a flow Fire two
Hours ; then have ready a French Koll fry’d and a few Force-Meat
Balls fry’d, put them into your Difh and pour in-your Soop. You
may boil a Leg of Veal, and a Leg of Beef, and as many fine Things
as sks pleafe; but I believe you will find this rich and high
enough. | | ae
You may leave out the Cocks-Combs, and Palates, Truffles, &¢.
if you don’t like them, it will be a good Soop without them ; and
if you would have your Soop very clear, don’t put in the Rafpings. °
Obferve, if it be a China Difh not to pour your Soop in boil-
ing-hot off the Fire, but fet it down Half a Minute, and put a
Ladleful in firft to warm the Difh, then put irin; forifit bea” —
Froft, the Bottom of your Difh will fly out. Vermicellais good - —
in it, an Ounce put in juft before you take it up, Jet it boil four
or five Minutes. ~ . j .
You may make this Soop of Beef, or Veal alone, juft as you ©
eat A Leg of Beef will do either without Veal, Mutton, or
Fqwt. , |
| 44 Green Peas Soop. © ,
TAKE a {mall Knuckle of Veal, about three or four Pounds, chop
| it all to Pieces, fet it on the Fire in fix Quarts of Water, a little
Piece of lean Bacon, about Half an Ounce, fteeped in Vinegar an
Hour, four or five Blades of Mace, three or four Cloves, twelve Pep-
per-corns of Black Pepper, twelve of White, a little Bundle of
Sweet Herbs and Parfley, a little Piece of Upper'Cruft toafted
crifp, cover it clofe, and Jet it boil foftly over a flow Fire'till Halt
‘ is wafted; then ftrain it off, and put to 1t a Pint of Green Peas and
a Lettuce cut fmall, four Heads of Sellery cut very fmall, and
wafhed clean: Cover it clofe, and let it ftew very foftly over a
flow Fire two Hours ; in the mean time boil a Pint of old Peas ina
Pint of Water very tender, and {train them well through a coarle
Har-fieve and all the Pulp, then pour it into the Soop, and let it
boil together. Seafon with Salt to your Palate, but not too much.
Fry a French Roll ertfp, putit into your Difh, and pour your
Soop in. Be fure there be full two Quarts, |
a eee dt
Mutton
A OE Se I eT ee Se a See ae ee ee ee
—]
made Plain and Eajy. 125,
Mutton Gravy will do, if you have no Veal ; or a Shin of Beef
_ chopped to Pieces. A few Afparagus-Tops are very good in it. _
oe eile TAS SOUDe Se aha
PARE, about three Pounds of thick Flank of Beef, or any lean
+ Part of the Leg chopped to Pieces ; fet it ‘on the Fire in three
Gallons of Water, about Half a Pound of Bacon,.a {mall Bundle of
Sweet Herbs, a good dealiof dried Mint, and thirty or forty Corns
of Pepper; take a Bunch of Sellery, wafh it very clean, put in the
Green Tops, and a Quart of Sphit- Peas, cover it clofe and let it boil
till two Parts is wafted; then ftrain it off, and put it into a clean
Sauce-pan, five or fix Heads of Sellery cut fmall and wafhed clean,
cover it clofe and let it boil till there is.about three Quarts ; then
cut fome fat and lean Bacon in Dice, fome Bread in Dice, and fry
them juft crifp; throw them into your Difh, feafon your Soop
with Salt and pour it into your Difh, rub a little dried Mint over
it, and fend it to Table. You may add Force - Meat Balls fry’d,
Cocks-Combs boiled in it, and an Ox’s Palate ftewed tender and
cut fmall. Stewed Spinach well drained, and laid round the Difh
is very pretty. ae
Another Way to make it. 3
WP HEN you boil a Leg of Pork, or a good Piece of Beef, fave
the Liquor. When it iscold take off the Fat, the next Day
boil a Leg ot Mutton, fave the Liquor, and when it is cold take _
off the Fat, fet it on the Fire, with two Quarts of Peas. Let them
boil till they are tender, then put in the Pork or Beef Liquor,
with the Ingredients as above, and let it boil till it is as thick as
you would have it, allowing for the boiling again; then {train it
off, and add the Ingredients as above. You may make your Soop: o:
Veal or MuttonGravy if you pleafe, that 1s according to yourFanc ys
A Chefnut Soop. |
AKE Halfa Hundred of Chefnuts, pick them, put them in an
earthen Pan, and fet them in the Oven Half an Hour; or roait
them gently over a flow Fire, but take Cate they don’t burn;
then peel them, and fet them to ftew in a Quart of good Beef,
Veal, or Mutton Broth, till they.are quite tender. In the mean
Time, take a Piece or Slice of Ham, or Bacon, a Pound of Veal,
a Pigeon beat to Pieces, a Bundle of Sweet Herbs, an Onton, a fit-
tle Pepper and Mace, and a Piece of Carrot; lay the Bacon at the
Bottom of a Stew-pan, and lay the Meat and Ingredients at ‘Yop.
Set it over a flow Fire till it begins to ftick to the Pan, then put
R 9 in
os
me
“126 ‘The Art of Cookery,
in a Cruft of Bread, and pour in two Quarts of Broth. Let it boil
foftly till one Third is wafted ; then ftrain it off, and add to it
the Chefnuts, Seafon it with Salt, and let it boil till it is well
tafted, ftew two Pigeons in it, and a fry’d French Roll crifp; |
‘the Roll in the Middle of the Difh, and the Pigeons on each
Side; pour in the Soop, and fend it away hot.
A French Cook will beat a Pheafant and a Brace of Partridges to
Pieces, and put to it. Garnifh your Difh with hot Chefnuts.
To make Mutton Broth.” Ane ee
rTP Ake a Neck of Mutton about fix Pounds, cut it'in two, boil. —
the Scraig in a Gallon of Water, skim it well, then pur in a
little Bundle of Sweet Herbs, an Onion, and a good Cruft of Bread.
Let it boil an Hour, then put in the other Part of the Mutton, a
Turnip or two, fome dried Marigolds, a few Chives chopped fine,
a little Parfley chopped {mall ; put thefe in about a Quarter of an
Hour before ygur Broth is enough. Seafon it with Salt; or you
may put ina Quarter of a Pound of Barley or Rice at firft. Some
Yove it thickened with Oatmeal, and fome with Bread ; and fome
love it feafon’d with Mace, inftead of Sweet Herbs and Onion.
All this is Fancy, and different Palates. If you boil Turnips for |
Sauce, don’t boil all in the Pot, it makes the Broth too ftrong for
them, but boil them in a Sauce-pan. Haat h
Beef Broth ,
PPARE a Leg of Beef, crack the Bone in two or three Parts,
wath it clean, put it into a Pot with a Gallon of Water,
skim it well, then put in two or three Blades: of Mace, a ‘little’
Bundle of Parfley, and a good Cruft of Bread. Let it boil till -
the Beef is quite tender, aie the Sinews. -Toaft fome Bread and
tut it in Dice, and lay in your Difh; lay inthe Meat, and pour
the Soop in. © : | =
Jo make Scotch Barley Broth. id ob aes
"PARE a Leg of Beef, chop it all to Pieces, boil it in three Gal-_
lons of Water, with a Piece of Carrot and a Cruft of Bread,
till it is Half boiled away; then ftrain it off, and put it into the
Pot again, with Half a Pound of Barley, four or five Heads of Sel--
Jery wafhed clean and cut {mall, a large Onion, a Bundle of Sweet
Herbs, a little Parfley chopped fmall, and a few Marigolds. Let
this boil an Hour. Take a Cock or'large Fowl, clean picked and’
wafhed, and put into the Pot ; boil it till the Broth is quite good, ©
then feafon with Salt, and fend it to Table, with the Fow! Ais
the
| made Plain and Eafy, — 127
the Middlé. This Broth is very good without the Fowl. Take
out the Onion and Sweet Herbs, before you fend itto Table.
Some make this Broth with aSheep’s Head, inftead of a Leg of
Beef, and it is very good; but you muft chop the Head al] to Pieces.
The thick Flank, about fix Pounds to fix Quarts of Water, makes
good Broth ; but then put the Barley in with the Meat, firft skim
it well, boil it an Hour very foftly, then put in the above In-
gredients, with Turnips, and Carrots clean {craped and pared, and
cut in little Pieces. Boil all together foftly, till the Broth is very ~
— good; then feafon it with Salt, and fend it to Table, with the
Beet inthe Middle, Turnips and Carrots round, and pour the Broth
over all. ;
‘ To make Hodge-Podge. :
AKE a Piece of Beef, Fat and Lean together about a Pound, a
Pound of Veal, a Pound of Scraig of Mutton, cut all into lit-
tle Pieces, fet it on the Fire, with two Quarts of Water, an Ounce
of Barley, an Onion, a little Bundle of Swect Herbs, three or four
Heads of Sellery wafhed clean and cut fmall, a little Mace, two
or three Cloves, fomeWhole Pepper, tied all in aMoflinRag,and~
put to the Meat three Turnips pared and cut in two, a large Car-
rot {craped clean and cut in fix Pieces, a little Lettuce cut {mall,
put all in the Pot and cover it clofe. Let it ftew very foftly over
a flow Fire five or fix Hours; take out the Spice, Sweet Herbs
and Onion, and pour all into a Soop-difh, and fend it to Table ;
firft feafon it with Salt. Half a Pint of Green Peas, when it is the
Seafon for them, is very good. If you let this boil faft, 1¢ will
waite too much; therefore you cannot do it too flow, if it does
but fimmer. All other Stews you have in the foregoing Chapter ;
and Soops in the Chapter of Lene. |
To make Pocket Soop.
FT AKE a Leg of Veal, ftrip off all the Skin and Fat, then take
all the mufcular or flefhy Parts clean from the Bones. Boil
this Flefh in three or four Gallons of Water till it comes to a
ftrong Jelly, and that the Meat is good for nothing. Be fure to
keep the Pot clofe covered, and not do too faft ; take a little out in
a Spoon now and then, and when you find it is a good rich Jelly,
ftrain it through a Sieve into a clean earthen Pan. When it is
cold, take off all the Skim and Fat from the Vop, then provide a
large deep Stew-pan with Water boiling over a Stove, then take
fome deep China-Cups, or well-glazed Earthen-Ware, and fil
thefe Cups with the Jelly, which you muft take clear from the
Settling -
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OO ee ee ee ee a ee
128 | ‘The Art of Cookery,,
Settling at the Bottom, and fet them in the Stew-pan of Water.
"Take great Care none of the Water gets into the Cups; if it does,
it will fpoil.it. Keep the Water boiling gently all the Time till
the Jelly becomes as thick as Glew, take them, out and let them
ftand to cool, and then turn the Glew out into fome new coarfe
Flannel, which draws out all the Moifture ; tura them in fix or
eight Hours on frefh Flannel, and fo do till they are quite dry.
Keep it ina dry warm Place, and in a little Time it will be like a
dry hard Piece of Glew, which you may-carry in your Pocket
without getting any Harm. The beft Way 1s to put it'into little
Tin Boxes. When you ufe it, boil about a Pint of Water, and pour
it on a Piece of Glew about as big as a {mall Walnut, ftirring it
all the Time till it is melted. Seafon with Salt to your Palate ;
and if you chufe any Herbs, or Spice, boil them in the Water
firft, and then pour the Water over the Glew. are ta
. \ Yo make Portable Soop. :
"TAKE twé Legs of Beef, about fifty Pounds Weight, take off
all the Skin and Fat as well as you can, then take all the Meat
and Sinews clean from the Bones, which Meat put into a large Pot,
and. put to it eight or nine Gallons of foft Water; firft make it
boil, then. put in twelve Anchovies, an Ounce of Mace, a Quarter
of an Ounce of Cloves, an Ounce of Whole Pepper, Black and
White together, fix large Onions peeled and cut in two, a little
Bundle of Thyme, Sweet-Majoram and Winter-Savoury, the dry
hard Cruft of a Twopenny Loaf, ftir it all together and cover it
clofe, lay a Weight on the Cover to keep it clofe down, and let it
boil foftly for eight or nine Hours, then uncover it, and fir it to-
gether ; cover it clofe again, and Jet it boil till it is a very rich
good Jelly, which you will know by taking a little out now and
then, and letting it cool, When you think it is a thick Jelly, take
it off, {train it through a coatfe Hair Bag, and prefs it hard; then
itrain it through a HairSieve into a large earthen Pan ; when itis
quite cold, take off all the Skim and Fat, and take the fine Jelly
clear from the Settlings at Bottom, and then put:the Jelly into a)
large deep well-tinned Stew-pan. Set it overia Stove with a flow
Fire, kep ftirring it often, and take great Care it neither flicks to
the Pan, or burns. When you find the Jelly very ftiff and, thick,
as it will be in Lumps: about the Pan, take atout, and put it
into large deep China-cups, or well-glazediearthen Ware, Fill
the Pan two Thirds full with Water, and when the Water boils, ©
fet in your Cups. Be fure no Water gets into the Cups, and keep
the Water:boiling foftly allthe Time till you find the Jelly.is -
ike
made Plain and. Eafy. 129
like a ftiff Glew ; take out the Cups, and when they are cool, turn
out the Glew into acoarfe new Flannel. Let it lay eight or nine
Hours, keeping it in a dry warm Place, and turn it on frefh Flan-
nel till it is quite dry, andthe Glew will be quite hard’; put it
into clean new Stone Pots, keep it clofe covered from Duft and
Dirt, in a dry Place, and where no Damp can come to it.
When you ufe it, pour boiling Water on it, and ftir it all the
Time till it ts melted. Seafon it with Salt to your Palate. A Piece
as big as a large Walnut will make a Pint of Water very rich ; but
as to that you are to make it as good as you pleafe: If for Soop,
fry a French Roll and lay in the Middle ef the Difh, and when
the Glew is diffolved in the Water, give it a boil and pour it
into a Difh. If you chufe it for Change, you may boil either Rice,
or Barley, Vermicelli, Sellery cut {mall, or Truffles or Morels 5
but let them be very tenderly boiled in the Water before you ftir
in the Glew, and then give it a boil all together. You may, when
you would have it very fine, add Force-Meat Balls, Cocks-Combs,
or a Palate boiled very tender, and cut into little Bits 5 but it will
be very rich and good without any of thefe Ingredients.
If for Gravy, pour the boiling Water on to what Quantity you
think proper ; and when it is diffolved, add what Ingredieuts yout
pleafe, as in other Sauces. ‘This is only in the room of a rich
good Gravy. You may make your Sauce either weak or ftrong,
‘by adding more or lefs. i
Rules to be obferv a in making Soops or Broths.
PiRsT take great Care the Pots, or Sauce-pans, and Covers he
very clean and free from all Greafe and Sand, and that they be
well tinned, for fear of giving the Broths or Soops any braflyT afte.
If you have Time to ftew as foftly as you can, it will both have
a finer Flavour, and the Meat will be the tenderer. But then ob-
ferve, when you make Soops or Broth for prefent Ufe, if it 1s to
be done foftly, don’t put much more Water than you intend to
have Soop or Broth ; and if you have the Convenience of an earthen
Pan or Pipkin, and fet on Wood Embers till it boils, then skim
it, and put in your Seafoning ; cover it clofe, and fet it on Em-
bers, fo that it may do very foftly for fome Time, and both the
Meat and Broths will be delicious. You muft obferve in all Broths
and Soops, that one Thing does not tafte more than another ; but
that the Tafte be equal, and it has a fine agreeable Relifh, ac-
cording to what you defignit for; and you muft be dure, i
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all the Greens and Herbs you put in be cleaned, wathed and
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| Ain Oat Pudding zo bake.
OF Oats decoticated take two Pounds, and of new Milk enough
/ to drown it, eight Ounces of Raifins of the Sun ftoned, an
equal Quantity of Currants neatly picked, a Pound of fweet Sewet
finely fhred, fix new-laid Eggs well beat ; feafon with Nutmeg,
_and beaten Ginger and Salt ; mix it all well together, it will
make a better Pudding than Rice. ,
Jo make a Calf’s Foot Pudding.
Tp ake of Calves Feet one Pound minced very fine, the Fat and
_+ the Brown to be taken out, a Pound and a Half of Sewet, pick
off all the Skin and fhred it fmall, fix Eggs, but Half the Whites,
beat them well, the Crumb of a Halfpenny Roll grated, a Pound
of Currants clean picked, and wafhed and rubbed in a Cloth,
Milk, as much as will moiften it with the Eggs, a Handful of
Flour, a little Salt, Nutmeg and Sugar, to feafon it to yourTafte.
Boil it nine Hours with your Meat; when it is done, lay it in
_. your Difh, and pour melted Butter over it. It 1s very good with
White Wine and Sugar in the Butter. -
To make a Pith Pudding.
(TARE the Quantity of the Pith of an Ox, and fet it lay all
= Night in Water to foak out the Blood; the next Morning ftrip_.
it out of the Skin, and beat it with the Back of a Spoon in Orange-
Water till it is as fine as Pap; then take three Pints of thick
Cream, and boil in it two or three Blades of Mace, a Nutme
quartered, a Stick of Cinnamon; then take Half ‘a Pound of the
Deft Jordan Almonds, blanched in cold Water, then beat them
with a little of the Cream, and as it dries put in more Cream,
and when they are all beaten, ftrain the Cream from them to the
Pith ; then take the Yolks of ten Eggs, the Whites of but ere
at
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made Plain and Eafy. it
beat them very well, and put them to the Ingredients: Takea - j
Spoonful of grated Bread, or Naples Bilcuit, mingle all thete to-
gether, with Half a Pound of fine Sugar, and the Marrow of four’
large Bones, and a little Salt; fill them in a fmall Ox or Hog’s
Guts, or bake it in a Difh, with a Puff-pafte under it and round
the Edges. ri
To make a Marrow Pudding, 4)
PAK E aQuart of Cream, and three Naples Bifcuits, a Nutmeg
grated, the Yolks of ten Eggs, the Whites of five well beat,
and Sugar to your Tafte ; mix all well together, and puta little Bit
of Butter in the Bottom of your Sauce-pan, then put in your Stuff
and fet it over the Fire, and ftir it till it is pretty thick, then pour —
it into your Pan, with a Quarter of a Pound of Currants, that have
been plumped in hot Water, ftir it together, and let it ftand all
Night. The next Day put fome fine Pafte and lay at the Bottom
of your Difh, and round the Edges ; when the Oven is ready, pour
in your Stuff, and lay long Pieces of Marrow on the Top. Half an
Hour will bake it. You may ufe the Stuff when cold. © fe
ys big A boiled Sewet Pudding.
AKE a Quart of Milk, a Pound of Sewet fhred {mall, four *
+ Eggs, two Spoonfuls of beaten Ginger, or one of beaten Pep- ~
per, a Tea Spoonful of Salt; mix the Eggs and Flour with a Pint
of the Milk very thick, and the Seafoning mix in the reft of th
Milk and the Sewet. Let your Batter be pretty thick, and |
two Hours. ;
AA boiled Plumb Pudding.
6 et a Pound of Sewet cut in little Pieces, not too fine, a
Pound of Currants and a Pound of Raifins ftoned, eight Egos,
Half the Whites, the Crumb of a Penny-Loaf grated fine, Half a
Nutmeg grated, and a Tea Spoonful of beaten Ginger, a litrle Salt,
a Pound of Flour, a Pint of Milk; beat the Eggs firft, then Half
‘the Milk, beat them together, and by Degrees {tir in the Flour and
Bread together, then the Sewet, Spice and Fruit, and as muchMilk
as will mix it all well together very thick. Boil it five Hours,
A Yortkthire Pudding.
| "TAKE a Quart of Milk, four Eggs, and a little Salt, make it
up into a thick Batter with Flour, like a Pancake Batter. You
muft haye a good Piece of Meat at the Fire, take a Stew-pan and
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putfome Dripping in, fet it on the Fire; when it boils, pour imyour™
Pudding; Jet it bake on the Fire till you think 1t 1s nigh enough,
then turn a Plate upfide-down in the Dripping-pan, that the Drip-_
ping may not be blacked; fet your Stew-pan on it under your
Meat, and let the Dripping drop on the Pudding, and the Heat of
the Fire come to it, to make it of a fine Brown. When your Meat.
is done and fent to Table, drain all the Fat from your Pudding,
_ and fet it on the Fire again to dry a little; then flide it as dry as
you can into a Difh, melt fome Butter, and ponr into a Cup, and
fet in the Middle of the Pudding. It is an exceeding good Pud-
* ding ; the Gravy of the Meat eats well with it. eh as
A Steak Pudding. pagel |
AKE a good Cruft, with Sewet fhred fine with Flour, and
LY mix it up with cold Water. Seafon it with a little Salt, and
make a pretty {tiff Cruft, about two Pounds of Sewet, to a Quarter
of a Peck of Flour. Let your Steaks be either Beef or Mutton,
well feafon’d with Pepper and Salt, make it up as you do an Ap-
ple- pudding, tie it in a Cloth, and put it into the Water boiling.
if it be a large Pudding, it will take five Hours; if a {mall one,
three Hours. This is the beft Cruft for an Apple-pudding.
Pigeons eat well this Way. i bale
4 Vermicella Pudding, wth Marrow,
qiast make your Vermicella ; take the Yolks of two Eggs, and
- mix it up with joft as much Flour as will make it to a ftift
Pafte, roll it out as thin as a Wafer, let it lye to dry till you can
roll it up clofe without breaking, then with a fharp Knife cut it
very thin, beginning at the little End. Have ready fome Water
boiling, into which throw the Vermicella; let it boil a Minute or
two at moft, then throw it into a Sieve, have ready a Pound of
Marrow, lay a Layer of Marrow, and a Layer.of Vermicella, and
fo on till all is laid in the Difh. When it is a little cool, beat it
up very well together, take ten Eggs, beat them and mix them
with the other, grate the Crumb of a Penny-Loaf, and mix with it
- aGill of Sack, Brandy, or a little Rofe Water, a Tea Spoonful of
Salt, a fmall Nutmeg grated, a little grated Lemon-peel, two large
Blades of Mace well dried and beat fine, Halfa Pound of Currants
clean wafhed and picked, Half a Pound of Raifins ftoned, mix all
well together, and {weeten to your Palate ; lay a good thin Cruft
at the Bottom and Sides of the Difh, pour in the Ingredients, and
bake it an Hour and a Half in anOven not too hot. You may either
put Marrow or Beef Sewet fhred fine, or a Pound of Butter, which
you
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| _. made Plain and Eafy.” 133
you pleafe. When it comes out of the Oven, ftrew fome fineSugar
over it, and fend it to Table. You may leave out the Fruit if you §
pleafe, and you may for Change add Half an Ounce of Citron, and
Half an Ounce of candied Orange-peel-fhred fine. ssticlelnan
Sewet Duniplings.’
AKE a Pint of Milk, four Eggs, a Pound of Sewet, and a
Pound of Currants, two-T'ea Spoonfuls of Salt, three of Gin-
ger; firft take Half the Milk, and mix it like a thick Batter, then
ut the Eggs, and the Salt and Ginger, then the reft of the Milk
y Degrees, with the Sewet and Currants, and Flour to make it
like alight Pafte. When the Water boils, make them in Rolls as
big as a large Turkey’s Egg, with a little Flour; then flat them, —
and throw them into boiling Water.. Move them foftly, that they
don’t fick together, keep the Water boiling all the Time, and
Half an Hour will boil them. ee
An Oxford Pudding.
A Quarter of a Pound of Bifcuir grated, a Quarter of a Pound of
*™~ Currants clean wafhed and picked, a Quarter of a Pound of
Sewet fhred fmall, Half a large’Spoonful of Powder-fugar, a very
little Salt, and fome grated Nutmeg; mix all well together, then
take two Yolks of Eggs, and make it up in Balls as big as a Tur- *
key’s Egg. bry them in frefh Butter of a fine light Brown ; for
Sauce have melted Butter and Sugar, witha little Sack or White
Wine. You muft mind to keep the Pan fhaking about, that they
may be all of a fine light Brown, _ i
All other Puddings you have in the Lent Chapter.
| Rales to be obferved in. making Puddings, oe.
re Puddings, take great Care the Bag or Cloth be very
clean, and not foapy, and dipped in hot Water, and then well
floured. If a Bread-pudding, tie it loofe; if a Batter-pudding,
tie it clofe, and be fure the Water boils when you put the’ Pudding
in, and you fhould move your Puddings in the Pot now and then,
for fear they ftick.. When you make a Batter-pudding, firft mix
the Flour well with a little Milk, then put in the Ingredients by
Degrees, and it will be {mooth and not have Lumps; but for a plain
Batter-pudding, the beft Way is to ftrain it through a coarfe Hair
Sieve,» that it may neither have Lumps, nor the Treadles of the.
Eggs: And all other Puddings, ftrain the Eggs when they are
Beat. If you boil them in Wooden Bowls, or China Difhes, butiee
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theInfide before you put in your Batters and all baked Puddings,
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To make avery fine Swect Lamb or Veal Pye:
GEASON your Lamb with Salt, Pepper, Cloves, Mace and
_ “ Nutmeg, all beat. fine, to your Palate. Cut your Lamb or
Veal. into little Pieces, make a good Puft-pafte Cruft, Jay it into
your Difh, then lay in your Meat, ftrew on it fome ftoned Raifins
and Currants clean wafhed, and fome Sugar ; then lay on it fome
Forced-Meat Balls made fweet, and in the Summer fome Arti-
choke- Bottoms boiled, and {fealded Grapes, in the Winter. Boil
Spanify Potatoes cut in Pieces, candied Citron. candied Orange
and Lemon-peely and three or four Blades of Mace; put Butter on
the Top, clofe up your Pye, and bake it. Have ready againit it
~. comes ont of the Oven, a Caudle made thus: Take a Pintof White
Wine, and mix in the Yolks of three Eggs, ftir it well together’
over the Fire, one Way, all the Time till itis thick ;° then take
it off, ftir in Sugar enough to fweeten it, and fqueezé! in the
Juice ofa Lemon; pour it hot into your Pye, and clofe it up
again... Send it hot to Table. ! f Hey MO By SARs
To make a pretty Sweet Lamb or Veal Pye.
IRST make a good Cruft, butter the Difh, and Jay in your.
Bottom and Side-cruft; then cut your Meat into {mall Pieces ;
feafon.with a very little Salt, fome Mace and Nutmeg beat fine,
and ftrewed over; then lay a Layer of Meat, and: ftrew according
to your Fancy, fome Currants clean wafhed and picked, and afew
Rafins. ftoned, all over the Meat ; lay another Layer of Meat, put -
a little Butter at the Top, and a little Water juft enongh to bake
it and no more... Have ready againft it comes out of the Oven, a
White Wine Caudle made very {weet, and fend it to Table hot.
sf A favoury Veal Pyes
ry AKE a Breaft of Veal; cut it into Pieces, feafon it with Pep-
“per and Salt, lay it al] into your Cruft, boil fix or eight Eggs
hard, take only the Yolks, put them into the Pye here and there, _
fill
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made Plain and Eafy. — 135
fill your Dith almoft full of Water, put on the Lid, and_bake
it well. y
To make a favoury Lamb or Veal Pye.
MAKE a good Puff-pafte Cruft, cut your Meat into Pieces, feafon
it to your Palate with Pepper, Salt, Mace, Cloves, and Nut-
meg finely beat ; lay it into your Croft with a few Lambftones and
Sweetbreads feafoned as your Meat, alfo fome Oyfters and Force-
Meat Balls, hard Yolks of Eggs, and the Tops of Afparagus two
Inches long, firft boiled Green; put Butter all over the Pye, put on
the Lid and fet it in a quick Oven an Hour and a Half, and then
have'ready the Liquor, made thus: Take a Pint of Gravy, the
Oyfter Liquor, a Gill of Red Wine, and a little grated Nutmeg :
Mix all together with the Yolks of two or three Eggs beat, and
keep it ftirring all one Way all the Time. Whenit boils, povr
it into your Pye ; put on the Lid again. Send it hot to Table.
You muft make Liquor according to your Pye. |
To make a Calf’s Foot Pye.
Piast, fet four Calves Feet on ‘in a Sauce-pan in three Quarts
of Water, with three or four Blades of Mace; let them boil
foftly till there is about a Pint and a Half, then take out your Feet,
ftrain the Liquor, and make a good Cruft; cover your Difh, then
pick off the Flefh from the Bones, lay Half in the Difh, ftrew
alf a Pound of Currants clean wafhed and picked over, and Half |
a Pound of Raifins {toned ; lay on the reft of the Meat, then skim —
. the Liquor, fweeten it to the Palate, and put in Half a Pint of
White Wine; pour it into the Difh, put on your Lid, and bake
it an Hour and a Half.
To make an Olive Pye. —
M4 KE your Cruft ready, then take the thin Collops of the
~._- beft End of a Leg of Veal, as many as you think will fill
your Pye, Hack them with the Back of a Knife, and feafon
them with Salt, Pepper, Cloves and Mace; wath over your Col-
lops with a Bunch of Feathers dipped in Eggs, and have in Rea--
dinefs a good Handful of Sweet Herbs fhred {mall. The Herbs
mult be Thyme, Parfley and Spinach, the Yolks of eight hard
Eggs minced, and a few Oyfters parboiled and chopped, fome
Beef Sewet fhred very fine; mix thefe together, and ftrew them
over your Collops, then fprinkle a little Orange-flower Water over
them, and roll the Collops up very clofe, and lay them in your
Pye, ftrewing the Seafoning over that is left, put Butter on the
. Top,
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136 _ The Art of Cookery,» |
Top, and clofe to your Pye. When it comes out of the Oven, have
ready {ome Gravy hot, and pour into your Pye, one Anchovy
diffolved in the Gravy, pour it in boiling hot’ You may put in
Artichoke-Bottoms and Chefauts, if you pleafe.. You may leave
"out the Orange-flower, Water, if you don’t like it, = 4
To Seafon an Ege Pye, . eyes
Bolt twelve Eggs hard, and fhred them with one Pound’ of
‘Beef Sewet, or Marrow fhred fine. .Seafon them with a little
Cinnamon and Nutmeg beat fine, one Pound ‘of Currants clean ,
wafhed and picked, two or three Spoonfuls of Cream, and a little
Sack and Rofe Water mixt all together, and fill the PyesoWhen
it is baked, ftir in Half a Pound of frefh Butter, and the Juice of
a Lemon. J ieesadt pop ayaa
To make a Mutton Pye. © 9) us
AKE.a Loin of Mutton, take off the Skin and Fat of the’ In-
fide, cut it into Steaks 5 feafon it well with Pepper and Sale
to your Palate. Lay it into your Cruft, fill it, pour in as much
Water as will almoft fill the Difh; then pution the Cruft, and
bake it well. | Nig: wes
AA Beef Steak Pye. fy gies
TAKE fine Rump Steaks, beat them with a Rolling-pin, then
feafon them with Pepper and Salt, according to your Palate.
Make a good Cruft, lay in your Steaks, fill your Difh, then pour
in as much Water as will Half fill the Dith. ~ Put on the Croft,
and bake it well. . ee a likin ae aS
| t 4 Ham Pye. ; .
"LAKE fome cold boiled Ham, and flice it about Half an Inch
thick, make a good Cruft, and thick, over the Difh, and lay
a Layer of Ham, fhake a little Pepper over it, then take a Jarge
young Fowl clean picked, gutted, wafhed and finged; put a
little Pepper and Sale in the Belly, and rub a very little Salt on
the Outfides lay the Fowl] on the Ham, boil fome Eggs hard, put
in the Yolks and cover all with Ham, then fhake fome Pepper on
the Ham, and put on the Top-cruft. Bake it well, have ready when
it comes out of the Oven fome very rich Beef Gravy, enough to
fill the Pye; lay on the Cruft again, and fend it to Table hot. A
frefh Ham will not be fo tender’; fo that I always boil my Ham
one Day and bring it to Table, and the next Day make a Pye of
if,
a aa r * | absee ae vee ee eee
made Plain and Eafy. 137
it. It does better than an unboiled Ham. If you put two large
Fowls in they will make a fine Pye; but that is according to your
Company, more or lefs.. The larger the Pye, the finer the Meat eats.
The Cruft muft be the fame you make for a Venifon-pafty. You
fhould pour a little ose Gravy into the Pye when you make it,
jut to bake the Meat, and then fill it up when it comes out of the
Oven. Boil fome Truffles and Morels and put into the Pye, which
is a great Addition, and fome frefh Mufhrooms, or dried ones.
‘s To make a Pigeon Pye.
AKE a Puft- pafte Cruft, cover your Difh, let your Pigeons be
"& very nicely picked and cleaned, feafon them with Pepper and |
Salt, and put a good Piece of: fine frefh Butter with Pepper and
Salt in their Bellies ; Jay them in your Pan, the Necks, Gizzards,
Livers, Pinions and Hearts lay between, with the Yolk of a hard
Ege and a Beef Steak in the Middle; put as much Water as will
almoft fill the Difh, lay on the Top-cruft, and bake it well. ‘This
is the beft Way to make a Pigeon Pye; but the French fill the
Pigeons with a very high Force-Meat, and lay Force-Meat Balls
round the Infide, with Afparagus-’Tops, Artichoke - Bottoms,
Mufhrooms, Truffles and Morels, and. feafon high ; but that 1s
according to different Palates. |
Yo make a Gibblet Pye. is
tf AKE two Pair of Gibblets nicely cleaned, put. all but the
* Livers into a Sauce-pan, with two Quarts of Water, twenty
Corns of Whole Pepper, three Blades of Mace, a Bundle of Sweet
Herbs, and a large Onion; cover them clofe, apd let them ftew
very foftly till they are nuit tender, then have a good Cruft
ready, cover your Difh, lay a fine Rump Steak at the Bottom,
feafon’d with Pepper and Salt; then lay in your Gibblets with
the Livers, and {train the Liquor they were ftewed in, Seafon it
with Salt, and pour into your Pye; put on the Lid, and bake it
an Hour and a Half. «
z To make a Duck Pye. :
MAKE a Puff-pafte Cruft, take two Ducks, fcald them and
make them very clean, cut off the Feet, the Pinions, the
Neck and Head, all clean picked and fcalded, with the Gizzards,
Livers and Hearts; pick out all the Fat of the Infide, lay a Cruft
all over the Difh, feafon the Ducks with Pepper and Salt, Infide
and out, lay them in your Difh, and the Gibblets at each End
feafoned 5
s
ae bee ma) PIRST make a good Standing Cruft, let the Wall and Bottom
* be very thick; bone a Turkey, a Goofe, a Fowl, a Partridge,
‘and a Pigeon. Seafon them, all very well,*take Half an Ounce of
Mace, Half an Ounce of Nutmegs, a Quarter of an Ounce of Cloves,
and Half an Ounce of Black Pepper, all beat fine together, two
darge Spoonfuls of Salt, and ei ats them together, Opes =
, ow
me Re Say Se oe DS Bees Ae i
140 The Art of Cookery, cab:
Fowls all down the Back, and bone them ‘firft the Pigeon, then
the Partridge, cover them, then the Fowl], then the Goofe, and
then the Turkey, which muft be large; feafon them all well firft,
and lay them in the Cruft, fo as it will look only like’a whole
‘Turkey; then have a Hare ready cafed, and wiped with a clean
Cloth, Cut it to Pieces; that is, jointed ; feafon.it, and lay it as |
clofe.as you can on one Side ; on the other Side Woodcocks, more
~ Game, and what Sort of Wild Fowl you can get. Seafon them
well, and Jay them clofe 5 put at leaft tour Pounds of Butter into
the Pye, then lay on your Lid, which muft be a very thick one,
and Jet it be well baked. It muft have a very hot Oven; and
will take at leaft four Hours. _ : ar taco en
.. This Croft will take a Bufhel of Flour, In this Chapter you
-will fee how to make it. Thefe Pies are often fent to London in
a Box as Prefents, therefore the. Walls muft be well built. ~~
en a
‘down acrofs makes a pretty litle Side-difh for Suppet.
1D ou £0 snake a Nenifon Patty. toe sass
YAKE a Neck and Breaft of Venifon, > bone it; feafon it with
Pepper and Salt according to your Palate, ‘Gut.the Breaft, in
two or three Pieces ; but don’t cut the Fat of the Neck if you can
help it.:‘Lay in the Breaft and Neck-end firft; and the’ beft End
, of, the Neck on the Top, that the, Fat_may be whole; make a.
good rich Puff-pafte Cruft, let it be very thick ‘o pele
© good Bottom Cruft, .and a thick Top} cover the Difh, then lay
| an. your Venifon, put in Half a Pound of Butter, about a Quarter
of a Pint of Water, clofe your Pafty, and let it be baked ‘two
= Hours in a.very quick Oven. In the mean'Time fet on the Bones
ofthe Venifon in two Quarts of Water, with two or three Blades
of Mace, an Onion, a little Piece of Cruft baked crifp and pest
@ iitti¢.
made Plain and Eafy. 141
- a little whole Pepper; cover it clofe, and let it boil foftly over a
flow Fire till above Half is wafted, then ftrain it off. When the
ory comes out of the Oven, lift up the Lid, and pour in the
rang: Ye) | eer
When your Venifon is not fat enough, take the Fat of a Loin
of Mutton, fteeped in a little rap Vinegar and Red Wine twenty-.
four Hours, then lay it on the Top of the Venifon, and clofe your
Pafty. It is a wrong Notion of fome People, to think Venifon
cannot be baked enough, and will firft bake it in a falfe Cruft,
and then bake it in the Pafty ; by this'Time the fine Flavour of the
Venilon is gone, No, if you want it to be very tender, wafh it in
warm Milk and Water, dry it in clean Cloths till it is very dry,
then rub it all over with Vinegar, and hang it inthe Air. Keep
it as long as you think proper, it will keep thus a Fortnight
good ; but be fure there be no Moiftnefs about it; if there is, you
muft dry it well: and throw Ginger over it, and it will keep a
long Time. When you ufe it, juft dip it tn lukewarm Water, and
dry.it. Bake it ina;quick Oven; if it is a large Pafty, it will
take three Hours; then your Venifon will be tender, and have all
the fine Flavour. The Shoulder makes a pretty Pafty, boned and
’ -gmade as above with the Mutton Fat.
KOA Loin of Mutton makes a fine Pafty: Take a large fat Loin
Df Mutton, let it hang four or five Days, then bone it, leaving the
Meat as whole as you can, lay the Meat twenty-four Hours in
Half a Pint of Red Wine, and Half a Pint of rap Vinegar, then
take it out of the Pickle, and order it as you do a Pafty, and boil
_ the Bones in the fame Manner to fill the Pafty, when it comes out
of the Oven. | |
To make a Calf’s Head Pye.
CLEANSE your Head very well, and boil it till it is tender 5
then carefully take off the Flefh as whole as you can, take
out the Eyes and flice the Tongue; make a good Puff- pafte Cruft,
cover the Difh, lay in your Meat, throw over it the Tongue, lay
the Eyes cut in two, at each Corner. Seafon it with a very little
Pepper and Salt, pour in Half a Pint of the Liquor it was boiled
in, lay a thin Top-cruft on, and bake it an Hour in a quick. -
Oven. In the mean Time boil the Bones of the Head in twe
Quarts of the Liquor, with two or three Blades of Mace, Half.a
sid of an Ounce of whole Pepper, a large Onion, and a Bundle
of Sweet Herbs. Let it boil till there 1s about a-Pint, then
‘ftrain it off, and add two Spoonfuls of Catchup, three of Red
Wine, a Piece of Butter as big as a Walnut rolled in Flour, Half
T 2 ! an
Bah oh Pa Wey oa a eR ah
142 Lhe Art of Cookery, — aaa
an Ounce of Truffles and Morels. Seafon with Salt to your Palate. —
Boil.it, and have Half the Brains boiled with fome Sage ; beat
them, and twelve Leaves of Sage chopped fine ; ftir all together, —
and give ita boil; take the other Part of the Brains, and beat
them up with fome of the Sage chopped fine, a little Lemon-peel —
minced fine, and Halfa-{mall Nutmeg grated. Beat it up with
an Ega, and fry it in little Cakes’of a fine light Brown, boil fix
Eggs hard, take only the Yolks; when your Pye comes out of the ”
Oven, take off the Lid, lay the Eggs and Cakes over it, and pour —
the Sauce all over.. Send itto Table hot without the Lid. This.
is a fine Difh 5 you may put in it as many fine Things as you —
pleafe, but it wants no more Addition. = = \ aire :
Jo make a Tort... — sri ae
FIRST make a fine Puff-pafte, cover your Difh with the Cruft,
make.a good Force-Meat thus: Take a Pound of Veal, and a
Pound of Beef Sewet, cut them {fmal], and beat’them fine in a
_ Mortar. Seafon it with a {mall Nutmeg grated, a little Lemen-
peel fhred fine, a few Sweet Herbs, not too much, a little Pepper
and Salt, juft enough to feafon it, the Crumb of a Penny-Loaf
rubbed fine ; mix it up with the Yolk of an Egg, make one Third
into Balls, and the reft lay round the Sides of the Difh. Get two
fine large Veal Sweetbreads, cut each in four Pieces; two Pair of
Lambftones, each cut in two, twelve Cock-Combs, Half an
Ounce of Truffles and Morels, four Artichoke-Bottoms cut éach
into four Pieces, a few Aiparagus-Tops, fome frefh Muihrooms,
and fome as i: put all together in your Difh. nea)
‘Lay firft your Sweetbreads, then the Artichoke- Bottoms, then
the Cocks-Combs, then the Truffles and Morels, then the Afpa-.
ragus, then the Mnfhrooms, and then the Force-Mear Balls Sea-
fon the Sweetbreads with Pepper and Salt ; fill your Pye ihe
Water, and put on theCruft. Bake ittwoHours. ... ...
. As to Fruit and Fifh-pies, you have them in the Chapter
Lent. Ne, =) Uk sing
a
To make Mince Pies the befi Way..
l‘AKE three Poonds of Sewet fhred very fine, and chopped as
= {mall as poffible, two Pounds of Raifins ftoned, and chopped
as fine as poffible, two Pounds of Currants nicely picked, wafhed,
rubbed, and dried at the Fire, Half a Hundred ’of fine Pippins,
pared, cored, and chopped fmall, Half a Pound of fine Sugar
pounded fine, a Quarter of an Ounce of Mace, a Quafter of an
‘Ounce of Cloves, two large Nutmegs, all beat fine; put all toge-
" : ther
*
mane Plain and Easy. i 143
ther into a great Pan, and mix it well together with Half a Pint
of Brandy, and Halfa Pint of Sack; put it down clofe in a Stone-
pot, and it will keep good four Months, When you make your
Pies, take a little Difh, fomething migget than a Soop-plate, lay
~a very thin Croft all over it, lay a thin Layer of Meat, and then a .
thin Layer of Citron cut very thin, then a Layer of Mince Meaty
ind a thin Layer of Orange-peel cut thin, over that a little Meat,
{queeze Half the Juice of a fine Seville Orange or Lemon, and
pepe, in three Spoonfuls of Red Wine 5 lay on your Crutt, and
ake it nicely. "Thefe Pies eat finely cold. If you make them in ~
little Patties, mix your Meat and Sweet Meats accordingly. If you
chufe Meat in your Pies, parboil a Neat’s Tongue, peel it, and
chop the Meat as fine as poffible, and mix with the reft ; or two -
Pounds of the Infide of a Surloin of Beef boiled.
ss Tort de Moy. |
MAkE Puff-pafte, and lay round your Difh, then a Layer of
AVE Bifcuit, and a Layer of Butter and Marrow, and then a
Layer of all Sorts of Sweet Meats, or as many ds you have, and fo
do till your Difh is full; then boil a Quart of Cream, and thicken
it with four Eggs, and a Spoonful of Orange-flower Water.
Sweeten it with Sugar to your Palate, and pour over the reit.
Half an Hour will bake it.
To make Orange or Lemon Tarts.
"TAKE fix large Lemons, and mb them very well with Salt,
and put them in Water for two Days, with a Handful of Sale
in it; then change them into frefh Water every Day (without
Salt) for a Fortnight, then boil them for two or three Hours till
they are tender, then cut them into Half Quarters, and then cut
them Three-corner-ways, as thin as you can: Take fix Pippins
par cored and quartered, and a Pint of fair Water. Let them
oil till the Pippins break ; put the Liquor to your Orange or
Lemon, and Half the Pulp of the Pippins well broken, and a Pound
of Sugar. Boil thefe together a Quarter of an Hour, then put it
in a Gallipot, and {queeze an Orange in it: If itbea Lemon Tart,
{queeze a Lemon ; two Spoonfuls is enough for a ‘Tart. Your
Patty-pans muft be {mall and fhallow. Put fine Puff-pafte, and. :
very thin; a little while will bake it, Juft as your Tarts are
going into the Oven, with a Feather, or Brufh, do them over
‘with melted Butter, and then fift double-refined Sugar over them ;
“and this is a pretty Iceing on them.
Zo
tq © Lhe Art of Cookery;
To make different Sorts of Tarts. 0 9%
EE you bake in Tin-patties, butter them, and you muft put a little
— ™ Cruft all over, becaufe of the taking them out ; if in China, or
Glafs, no Cruft but the Top one. Lay fine Sugar at the Bottom,
then your Plumbs, Cherries, or any other Sort of Fruit, and Sugar
‘at Tops then put on your Lid, and: bake them in a flack Oven.
Mince Pies muft be baked in Tin-patties, becaufe of taking them
out, and Puff-pafte is beft for them. All. fweet Tarts the beaten
_ Cruft is beft; but as you Fancy. You have the Receipt ‘for the
Crufts in this Chapter. Apple, Pear, Apricot, &c. make thus:
Apples and Pears, pare them, cut them into Quarters, and core
them ; cut the Quarters acrofs again, fet them on in a Sauce-pan
with juft as much Water as will ately cover them, let them fim-
mer on a flow Fire juft till the Fruit is tender 5° put 'a good Piece
of Lemon-peel in the Water with the Fruit, then have your
Patties ready. Lay fine Sugar at Bottom, then your Fruit, and a
little Sugar at Top; that you muft put in at your Difcretion, Potr
over each Tart a Tea Spoonful of Lemon-Juice; and three Tea
Spoonfuls of the Liquor they were boiled in; put on your Lid, -
and bake them in a flack Oven. Apricots do the fame Way,
only don’t ufe Lemon. ST Med, eae oN
As to preferved Tarts, only Jay in your preferved Fruit, and put
a very thin Cruft at Top, and Jet them be baked as little as poffible ;
but if you would make them nice, have a large Patty, the Size
you would have your Tart. Make your)Sugar-Cruft, rol] it as
thick as a Halfpenny; then butter your Patties, and cover. it.
Shape your Upper-cruit on a hollow Thing on Purpofe, the Size
of your Patty, and mark it with a Marking-Iron for that Purpofe,
in what Shape you pleafe, to be hollow and open to fee the Fruit
through ; then bake your Cruft in a very flack Oven, not to-dif-
colour it, but to have it crifp. When the Cruft is cold, very care-
fully take it out, and fill it with what Fruit you pleafe, lay on
the Lid, and it is done; therefore if the Tart is not eat, your
Sweet Meat is not the worfe, and it looks genteel. . |
Pafte for Tarts. at
ONE Pound of Flour, three Quarters of a Pound of Butter ; mix
up together, and beat well with a Rolling-pin. — 4
Another Pafte for Tarts. il
H ALF a Pound of Butter, Half a Pound of Flour, and Half a
“* Pound of Sugar; mix it well together, and beat it with a
Rolling-pin well, then roll it out thin, = he
Dae ee
:
Se ay
made Plain’ and ee . fee
5 ft Ay -pemitels Daft Bathe:
44 KEa ke of a Peck of F lour, rub ind Half a Pound of
Batter, a little Salt, make it wp into’a ps Pafte with cold
Water, juft Rift enough to work it well up 5 then roll it out, and
ftick Pieces of Butter all over, and. ftrew a little Flour ;. roll it up,
and roll it out again; and fo do nine’or ten ‘Times, till you have
rolled in a Pound ie Half of Butter. This Cruft is pare ule
for all Sorts of Pies.) © -
4 good Cruft for Great Pies,
To a Peck of Flour the Yolk of three Eggs 5 then boil fome
Water, and put jn Half a Pound of try’d Sewet, anda Pound
and Half of Butter. Skim off the Butter and Sewet, and as much
of the Liqfor as 5 will make it ali ght good Cruft ; work it up'well,
and roll i it out.
AA Standing Craft for Great Pisa
af Bs AKE a Peck of Flour, and fix Pounds of Butter, boiled ina ‘
Gallon of Water, skim it off into'the Flour, and as little of
the’ Liquor as:youcan ; work it well up into a Paftey then pull it
into Pieces till'it is cold, then make it up in what Form you will
havote- pe Is fit for the Walls of a Goofe Bye |
He hoe -A'Cold Craft,
‘0 three ats of Flour, rub ina Pound and a Half of Sattbe,
break 1 in two bee and make it up with cold Water.’ |
aie irisoms. Cruft,,
TA KEa patna and Half of Beef: tipping: boil it-in Water,
ftrain it, then let-it ftand to be'cold, and take off the hard
Fat ; ; {crape it, boil it fo four or five Times 4 5) then work it well up
“into ‘three Pounds of Plour, ‘as fine as: you can, and maké it. P
“into Pafte with cold Water. Te mikes avery fine raviid
A Cruft for. Cuftards 4
Spa KE Half'a Pound of Flour, fix Ounces of Butter, the eee
of two: Eggs, three/Spoonfuls of Cream); mix them together,
‘cand Tet them itand’a Quarter, of an,Hour, then work it up and
down, and roll it very thin, pif
alte
OF
146 = The Artof Cookery,
_ Pafte for Crackling Cruft.
Bt AN CH four Handfuls of Almonds, and throw them into ~
Water, then dry them ina Cloth, and pound them inva Mortar
very fine; with a little Orange- flower Water, and the White of a
Egg. When they are well pounded, pafs them. through a coarfe
Hair-fieve, toclear them, from all. the Lumps or Clods; then
{pread it on a. Difh till) it isovery pliables let it ftand for awhile, .
then roll out a Piece for the Under-cruft, and dry it in.the Oven —
_ on the Pye-pan, while other Paftry-works are making; as Knots,
Cyphers, &¢. for garnifhing your Pies =
§
pene 1 Pen t os ¥ ean ne . or weet ‘ 4 f jg Deg RN
; , ‘ . t PL pes hg a
E = % +
9 e e 4 *
oor a» ae % t re
For a Faft - Dinner; a Number of good Difoes,
which you may. make ufe of for a Table at
any other. Fime) es Fel) take treaties He
TN
Sr vajaeansy
1 id RAS SOBD:. casera vos eee
ROIL a Quart of Split-peas in a Gallon of Water; when ithey
SY are quite foft, pas in Half a Red Herring, or two Anchovies,
a good deal of whole Pepper, Black and White, two or three Blades
of Mace, four or five Cloves, a Bundle of Sweet Herbs, a large
Onion, and the green Tops of a Bunch of Sellery, a’ good Bundle
of dried Mint, cover them clofe, and let them boil foftly till
there is about two Quarts ; then ftrain it off, and haye ready the
white Part of the Sellery wafhed clean, and cut fmall; and ftewed
tender in a Quart of Water, fome Spinach picked and wafhed
clean, put to the Sellery ; let them ftew till the Water is quite
‘wwafted, and put it to your Soop. Shir ee es
‘Take a French Roll, take out the Crumb, fry the.Cruft-brown _
in a little frefh Butter, take'fome Spinach, .ftew it in a little But-
ter, after it is boiled, and fill the Rolls. take the Crumb, cut it to
Pieces, beat it.in a Mortar with a raw.Egg, a little Spinach, anda
Hitle Sorrel, a little beaten Mace, and a little Nutmeg, and an
Anchovy 3 then mix it up with your Hand, and roll them into
Balls with a little Flour, and cut fome Bread into Dice, and at
them crifp ; pour your Soop into your Difh, put inthe Balls and
Bread, and the Roll in the Middle. Garnifhoyour Difh with
Spinach ; if it wants Salt, you muft feafon it to your Palate, rub
in fome dried Mint, ‘netics wor
A Green
baer” 4 silecllle i i. alubi: dt) Ri ed ale
(i 7 F :
y
made Plain and Eafy. 147
| 4 Green Peas Soop. Ad
TT AKE a Quart of old Green Peas, and boil them till they are’
quite tender as Pap, in a Quart of Water; then ftrain them
through a Sieve, and boil a Quart of young Peas in that Water. —
In the mean Time put the old Peas into a Sieve, pour Half a
Pound of melted Butter over them, and ftrain them through the
Sieve with the Back of a Spoon, till you have got all the Pulp.
When the young Peas are boiled enough, add the Pulp and
Butter to the young Peas and Liquor; ftir them together till they :
‘ are {mooth, and feafon with Pepper and Salt. You may fry a
French Roll, and let it {wim in the Difh. If you like x, boil a
Bundle of Mint in the Peas. :
Another Green Peas Soop.
TAke a Quart of Green Peas, boi] them ina Gallon of Water,
with a Bundle of Mint, and a few Sweet Herbs, Mace, Cloves
and Whole Pepper, till they are tender ; then ftrain them, Liquor
and all, through a coarfe Steve, till all the Pulp is ftrained. Put
this Liquor into a Sauce-pan, put to it four Heads of Sellery clean
wafhed and cut {mall, a Handful of Spinach clean wafhed and
cut {mall, a Lettuce cut fmall, a fine Leek cut fmall, a Quart of
Green Peas, a little Salt; cover them, and letshem boil very foftly
till there is about two Quarts, and that the Sellery is tender.
Then fend it to Table.
_ If you like it. you may add a Piece of burnt Butter to it, about
a Quarter of an Hour before the Soop is enough.
| Soop Meagre. Seu
T AKE Half a Pound of Butter, put it into a deep Stew-pan,
fhake it about, and let it ftand till ir has done making a
Noife ; then have ready fix mid@jing Onions peeled and cut fmall,
throw them in, and fhake them about. Take a Bunch of Sellery |
clean wafhed and picked, cut it in Pieces Half as long as your
Finger, a large Handfal of Spinach clean wafhed and picked, a
good Lettuce clean wafhed, if you have it,. and cut {mall, a little
Bundle of Parfley chopped fine ; {hake all this well together in
«the Pan for a Quarter of an Hour, then fhake ina little Flour, ftir
yall together, and pour into the Stew-pan two Quarts of boiling
“Water; take a Handful of dry hard Cruft, throw ina Tea Spoonful
“of beaten Pepper, three Blades of Mace beat fine, ftir all together
and let it boil foftly Half an Hour; then take it off the Fire,
and beat up the Yolxs of two Eges and fir in, and one doe
U
148 The Art of Cookery, — mr
of Vinegar; pour it’into the Soo -difh, and fend it to Table. If you |
have any Green Peas, boil Half a Pint in the Soop fon Sante !
even ol Lo make,an Onion S00py ay eas
Take Half a Pound of Butter, put it into a Stew-pan. on the
=” Fire, Jet it all melt, and boil till it has done making any
Noife ; then have ready ten or a dozen middling Onions peeled
and‘cut fmall, throw them into the Butter, and let them fry a
Quarter of an Hour; then fhake in a little Flour, and ftir them
round; fhake your Pan, and let them do a few Minutes longer,
‘then pour in a Quart or three Pints of boiling Water, ftir them
round, take a good Piece of Upper-cruft, the ftaleft Bread» you
have, about as big as the Top of a Penny- Loaf cut {mall, and
throw it in. Seafon with Salt ‘to your Palate. Let it boil ten
Minutes, ftirring it often; then take it off the Fire, and have
ready the Yolks of two Eggs beat fine, with Half a Spoonful: of
Vinegar ; mix fome of the Soop with them, then {tir it into your
Soop. and mix it well, and pour it into your Difh.., Dhis.1s.a
delicious Difh, At See banat ann
ae See a
‘A To make an Fel Soop. : ti : .
A. AKE Eels, according to the Quantity of Soop you woul
: make: A Pound of Eels will make a Pintof good Soop; {6.to
__every Pound of Eels, put a Quart of Water, a Cruft of Bread, two
“or three Blades of Mace, a little Wholé Pepper, an Onion, and a
Bundle of Sweet Herbs; cover them clofe, and let them boil till
AKE a Pay a large Eel, Half a.Thornback, cleanfe and
__™ wafh them clean, put them into a clean Sauce-pan, or little
_ Pot, put to them a Gallon of Water, the Crnft of a Penny-Loaf,
skim them well, feafon it with Mace, Cloves, Whole Pepper, Black
and White, an Onion, a Bundle of Sweet Herbs, fome Pariley, a
Piece of Ginger, let them boi] by themfelyes clofe covered, then ,
take the Tails of Half 2 Hundred Crawfith, pick out the Bag,
and
a _ =
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made Plain and Eafy. ia
-and all the woolly Parts that are about them, put them into a
Sauce-pan, with two Quarts of Water, a little Salt, a Bundle of
Sweet Herbs: Let them ftew foftly, and when they are ready to
boil, take out the Tails, and beat all the other Part of the Craw-
fifh with the Shells, and boil in the Liquor the Tails come out.
of, with a Blade of Mace, till it comes to about a Pint, ftrain it
through a clean Sieve, and add it to the Fifh a boiling. Let all
boil foftly, till there is about three Quarts; then ftrain it off thro”
a coarfe Sieve, put it into your Pot again, and if it wants
Salt you muft put fome in, and the Tails of the Crawfish and.
Lobfiter: Take out all the Meat and Body, and chop it very
fmall, and add to it; take a Frexch Roll and fry it crifp, and
add to it. Let them ftew-all together for a Quarter of an Hour, ‘
You may ftew a Carp with them, pour your Soop into your Difh,
the Roll {wimming in the Middle. _ .
Garnifh the Difh with Crawfith. If your Crawfifh will not lye
on the Sides of your Difh, make a little Pafte, and lay round
the Rim, and lay the Fifh on that all round the Difh.
Take Care that your Soop bewell feafoned, but not too high.
To make a Muflel Soop.
ET a Hundred of Muffels, wath them very clean, put them
_ —* into a Stew-pan, cover them clofe; let them ftew till they
open, then pick them out of the Shells, ftrain the Liquor through
a fine Lawn-fieve to your Muffels, and pick the Beard or Crab
out, if any.
Take a Dozen Crawfith, beat them to mafh, with a Dozen of
Almonds blanched, and beat fine, then take a {mall Parfnip and a
Carrot fcraped, and cut in thin Slices, fry them Brown with a
little Butter ; then take two Pounds of any frefh Fifh, and boil
in a Gallon of Water, with a Bundle of Sweet Herbs, a large
Onion ftuck with Cloves, Whole Pepper; Black and White, a little
Parfley, a little Piece of Horfe-raddifh, and falt the Muffels Li-
quor, theCrawfifh and Almonds. Let them boil till Half ts wafted,
_then ftrain them through a Sieve, put the Soop into a Sance-
pan, put in twenty of the Moffels, a few Mufhrooms and Truffles
cut {mall, and a Leek wafhed and cut very {mall: Take two
French Rolls, take out the Crumb, fry it Brown, cut it into little
Pieces, put it into the Soop, let it boil all, together for a Quarter of
an Hour, with the fry’d Carrot and Parinip; in the mean while
take the Cruft of the Rolls fry’dcrifp, take Half a Hundred of
the Maffels, a Quarter of a Pound of Butter, a Spoonful ‘of Warer,
: Urs fhake
When you have a Carp, there fhould be a Roll on each Side.
ee
b
ad The Art of Cookery, ©
thake ina little Flour, fet them on the Fire, keeping the Sauce-
pan fhaking all the ‘Time till all the Butter is melted. Seafon it
with Pepper and Salt, beat the Yolks of three Eggs, put them in,
ftir them all the Time for fear of curdling, grate a little Nutmeg; —
when it is thick and fine, fill the Rolls, pour your Soop into the
Difh, put in the Rolls; and lay the reit of the Muffels round the —
Rim of the Difh. , . ts hoehiek
To make a Scate or Thornback Soop. ».
AKE two Pounds of Scate or Thornback, skin it and boil 1t
Nj ee 7 ay =“ . ey PR ae > oe oa om Fao Se T. 22er Coe
in fix Quarts of Water. When it is enough, take in up, pick: —
off the Flefh and lay it by.; put in the Bones again, and about
two Pounds of any frefh Fifh, a very little Piece of Lemon-peel,
a Bundle of Sweet Herbs, Whole Pepper, two or three Blades ot
Mace, a little Piece of Horfe-raddifh, the Cruft of a Penny-Loaf,
a little Parfley, cover it clofe and let it boil till there is about:
two Quarts; then ftrain it off, and add an Ounce of Vermicella,
‘fet it on the Fire, and let it boil foftly. In the mean Time take a
French Roll, cut a little Hole in the Top, take out the Crumb,
fry the Cruft Brown in Batter, take the Flefh off the Fifh you laid-
by, cut it into little Pieces, put it into a Sauce-pan, with two
or three Spoonfuls of the Soop, fhake in a little Flour, put in a_
Piece of Butter, a little Pepper and Salt ; fhake them together in
the Sauce-pan over the Fire till it is quite thick, then fill the Roll
with it, pour your Soop into your Difh, let the Roll {wim in the
Middle, and fend it to Table.
Lo make an Oyfter Soop.
Y OUR Stock muft be made of any Sort of Fifh the Plece
affords ; let thére be about two Quarts, take a Pint of
Oyfters, beard them, put them into a Sance-pan, -{train the Li-
quor, let them ftew two or three Minutes in their own bigots
then take the hard Parts of the Oyfters, and beat them in a Mor-
tar, with the Yolks of four hard Eggs ; mix them with fome of
the Soop, put them with the other Part of the Oyfters and Li-
quor into-a Sauce-pan, a little Nutmeg, Pepper and Salt; ftir
them well together, and let it boil a Quarter of an Hour. Dith
it up, and fend it to Table. |
° To make an A\mond Soop. a
‘TAKE a Quart of Almonds, blanch them, and beat them in a
Marble Mortar, with the Yolks of twelve hard Eggs, till
they are a fine Paftes; mix them by Degrees with two Quarts of
a
made Plain and Eafy. et
new Milk, a Quart of Cream, a Quarter of a Pound of double-
refined Sifat beat fine, a Pennyworth of Orange-flower Water,
ftir all well together ; when it is well mixed, {et it over a flow
Fire, and keep 1t ftirring quick all the while, till you find it is
thick enough ; then pour it into your Difh, and fend it to Table.
If you don’t be very careful it will curdle.
To make a Rice Soop.
F
J
TT AXKE two Quarts of Water, a Pound of Rice, alittle Cinnamon; _
cover it clofe, and let it fimmer very foftly till the Rice 1s
quite tender : Take out the Cinnamon, then {weeten it to your
Palate, grate Half a Nutmeg,-and let it ftand till it is cold ; then
beat up the Yolks of three Eégs, with Half a Pint of White Wine,
mix them very well, then ftir them into the Rice, fet them ona
flow Fire, and keep ftirring all the Time for fear of curdling,
When it is of a good Thicknefs, and boils, take it up. Keep
ftirring it till you put it into your Dith.
| To make a Barley Soop.
AKE a Gallon of Water, Half a Pound of Barley, a Blade
or two of Mace, a large Cruft of Bread, and a little Lemon-
peel. Let it boil till it comes to two Quarts, then add Half a
Pint of White Wine, and {weeten to your Palate. |
Lo make a Turnip Soop.
TA K E a Gallon of Water, and a Bunch of Turnips, pare thems
fave three or four out, put the reft into the Water, with Half
an Ounce of Whole Pepper, an Onion ftuck with Cloves, a Blade
of Mace, Half a Nutmeg bruifed, a little Bundle of Sweet Herbs,
and a large Cruft of Bread. Let thefe boil an Hour pretty faft,
then ftrain it through a Sieve, {queezing the Turnips through;
wafh and cut a Bunch of Sellery very {mall, fet it on in the Li-
quor on the Fire, cover it clofe, and let it ftew. In the mean Time
cut the Turnips you faved into Dice,:and two or three fmall Car-
rots clean fcraped, and cut in little Pieces; put Half thefe Turnips
and Carrots into the Pot with the Sellery, and the other Half fry
Brown in frefh Butter. You muft flour them firft, and two or
three Onions peeled, cut in thin Slices and fry’d Brown ; then
put them all into the Soop, with an Ounce of Vermicella. Ler
your Soop boil foftly till the Sellery is quite tender, and your
Soop good. Seafon it with Salt to your Palate.
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152 The Art of Cookery,
aan To make an Egg Soop. —
DEAT the Yolks of two Eggs in your Dith, witha Piece of But-
2” ter as big as am Hen’s Ege, take a Tea Kettle of boiling Water
in one Hand, and a Spoon in the other, pour im about a heart by
Degrees, then keep ftirring it all the Time well till the Eggs are
well mixed, and the Butter melted ; then pour it into a Sauce-
pan, and keep ftirring it all the Time till it begins to fimmer,
take it off the Fire, and pour it between two Veffels, out of one
jnto the other till it is quite {mooth, and has a great Froth. Set
it on the Fire again, keep ftirring it till it is quite hot ; then
pour it into the Soop-difh, and fend it toTable hot.
To make Peas Porridge.
MAKE a Quart of Green Peas, put to them a Quart of Water, a
Bundle of dry’d Mint, and a little Salt. Let them boil
till the Peas are quite tender; then put in fome beaten Pepper, a
Piece of Butter as big as a Walnut rolled in Flour, ftir it all to-
gether, and Jet it boil a few Minutes: Then add two Quarts of
Milk, let it boil a Quarter of an Hour, take out the Mint, and
ferve it up.
Jo make a White Pot.
ERMC COG i
TAKE two Quarts of new Milk, eight Eggs, and Half the
Whites beat EP with a little Rofe Water, a Nutmeg, a
Quarter of a Pound of Sugar; cut a Penny-Loaf in very thin
Slices, and pour your Milk and Eggs over. Puta little Bit of
fweet Butter on the Top. Bake it in a flow Oven Half an
~ Hour.
‘To make a Rice White Pot.
Bolt a Pound of Rice in two Quarts of new Milk, till it is
tender and thick, beat it in a Mortar with a Quarter of a
Pound of fweet Almonds blanched; then boil two Quarts of
_ Cream, with a few Crumbs of White Bread, and two or three
Blades of Mace. Mix it all with eight Eggs, a little Rofe Water, |
and fweeten to your Tafte. Cut fome candied Orange and
Pe Wie thin, and lay it in. It muft be put into a flow
ven,
= ()
Lore. :
made Plain ‘and Eafy. 53
pe To make Rice Milk, . 55 .---
TAKE Half a Pound of Rice, ‘boil it in a Quart of Water,
» ‘withea little'‘Cinnamon. Let it boil: till the Wateris all
wafted ; take great Care itdoes not burn, then add three Pints of
Milk, and the Yolk of an Egg beat up. Keep it ftirring, and
when it boils take itup. | Sweeten to your: Palate.
tr Lo makéoan Orange Fool.
TAKE the Juice of fix Oranges and fix Eggs well: beaten, 2
4+ Pint of Cream, a Quarter ot a Pound of Sugar, a little Cin-
namon and Nutmeg. Mix all together, and keep ftirring overa
flow Fire till it is thick, then put ina little Piece of Butter, and
keep ftirring till cold, and difh it up. - : 7
To make a Weftminfter Fool. 5
ol Ne AKE a Penny-Loaf, cut it into thin Slices, wet them with
“+L Sack, lay them in the Bottom of a Difh :. Take a Quart of
Cream, beat up fix Eggs, two Spoonfuls of Rofe Water, a Blade
of Mace, and fome grated Nutmeg. Sweetento your Tafte. Put
all this into a Sauce-pan, and keep ftiring all the Time over a
flow Fire for fear of curdling. When it begins to be thick, pour
it into the Difh over the Bread. Let it ftand till it is cold, and
ferve.it up. :
Jo make a Goofeberry Fool.
"TAKE two Quarts of Goofeberries, fet-them on the Fire in
about a Quart of Water. When they begin to fimmer, and
turn yellow, and begin to plump, throw them into a Cullender
to drain the Water out; then with the Back of a Spoon carefully
{queezé the Pulp, throw the Sieve intoa Difh, make them pretty
Aweet, and let them ftand till they are cold. In the mean Time
_otake two Quarts of new Milk, and the Yolks of four Eggs, beat
up with a little grated Nutmeg; ftir it foftly over a flow Fire, |
when it-begins to fimmer, take it off, and by Degrees ftir it into
the Goofeberries, Let it ftand till it is cold, and ferve it up. If
-you make it with Cream, you need not put any Egas in: And
if.it is not thick enough, it is only boiling more Goofeberries.
But that you muft do as you think proper.
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154 The Art of Cookery,
| To make Furmity. — ae ae
| PT AKE a Quart of ready-boiled Wheat, two Qats of Milk, 2
7» Quarter of a Pound of Currants clean picked and wafhied ;
‘ftir thefe together and boil them, beat up the Yolks of three or
four Eggs, a little Nutmeg, with two or three Spoonfuls of Milk;
add to the Wheat; ftir them together for a few Minutes. ‘Then
{weeten to your Palate, and fend it to Table. |
Lo make Plumb Porridge, or Batley Gruel.
UT ARE a Gallon of Water, Halfa Pound of Barley, a Quarter
~-L of a Pound of Raifins clean wafhed, a Quarter of a Pound
-of Currants clean wafhed and picked. . Boil thefe till above Half
the Water is wafted, with two or three Blades of Mace. Then
{weeten it to your Palate, and add Half a Pint of White Wine.
Jo make Butter’d Wheat.
per your Wheat into a Sauce-pan, when it is hot, ftir tn
a good Piece of Butter, a little grated Nutmeg, and fweeten
to your Palate. there
To make Plumb Gruel. :
"TAKE two Quarts of Water, twa large Spoonfuls of Oatmeal,
ftir it together, a Blade or two of Mace, a little Piece of
Lemon-peel;. boil it for five or fix Minutes (take care it don’t ©
boil over) then ftrain it off, and put it into the Sauce-pan again,
_ with Half a Pound of Currants clean wafhed and picked. Let
them boil about.ten Minutes, add a Glafs of White Wine, a little
y
grated Nutmeg, and {weeten to your Palate. _ ;
To make a Flour Hafty-pudding...
Af AKE a Quart of Milk, and four Bay-Leaves, ‘fet ition the
Fire to boil, beat up the Yolks of two Eggs, and ftir in’a
little Salt. ‘Take two or three Spoonfuls of Milk, and beat wp
with your Eggs, and ftir in your Milk; then with a Wooden
Spoon in one Hand, and the Flour in the other, ftir it in till it is
of a good Thicknefs, but not too thick, Let it boil and keep it
ftirring, then pouwitinto a Difh, and ftick Pieces of Butter here
and there. You may omit the Egg if you don’t like it: But ir
is a great Addition to the Pudding, and a little Piece of Butter-
{tirred in the Milk, makes it eat fhort and fine. ‘Take out the
Bay-Leaves before you put in the Flour,
| Lo
male Plain and 'Eafy. = s-‘T5$
Fo make an Oatmeal Hafty-pudding. _
T'4KE a dart of Water, fet it on to boil, put in a Piece of
_*» Batter, and fome Salt; when it boils, ftir in the Oatmeal as
you do the Flour, till it is of a good Thicknefs. Let it boil a
few Minutes, pour it in your Difh, and {tick Pieces of Butter in 1¢:
Or eat with Wine and Sugar, or Ale and Sugar, or Cream, or
new Milk. This is beft made with Scotch Oatmeal. |
Yo make an excellent Sack Poflet.
Be AT fifteen Eggs, Whites and Yolks very well, and ftrain
them ; then put three Quarters of a Pound of White Sugar
into a Pint of Canary, and mix it with your Eggs in a Bafon 5
fet it over a Chaffing-dith of Coals, and keep continually ftirring
it till it is fcalding hot. In the mean Time grate fome Nutmeg
into a Quart of Milk, and boil ic; then pour it into. your Eggs
and Wine, they being icalded hot. Hold your Hand very high
as you pour it, and fome.Body ftirring it all the Time you are
pouring in the Milk: Then take it off the Chatting difh, fet ir
before the Fire Half.an Hour, and ferve it up. ie.
a , To make another Sack Poffet. -
PP AKE a Quart of new Milk, four Naples Bifcuits, crumble -
them, and when the Milk boils throw them in. Juft give
~ it one boil, take it off, grate in fome Nutmeg, and {weeten to.
your Palate: Then pour in Half a Pint of Sack, ftirring it all
the Time, and ferve it\up. You may crumble White Bread,
inftead of Bifcuits. 3
| Or make it this. - ee,
OIL a Quart of Cream, or new Milk, with.the Yolks of two
4 Eggs; firit, take a French Roll, and cut-it asthin as poflible _
ow can in little Pieces: Lay it in the Difh you intend for the |
Poff. When the Milk boils (which you muft keep ftirring all
‘the Time) pour it over the Bread, and ftir. it together ; cover it
clofe, then take a Pint of Canary, a Quarter of a Pound of Sugar,
and prate in fome Nutmeg. When it boils pour it into the Milk,
ftirring it all the Time, and ferve it up.
ha To make a fine Fafty-pudding,
“BREAK an Egg into fine Flour, and. with your Hand work up
as much as you can into as {tiff Pafte as is poflible, then
mince it as {mall as Herbs to the Pot, as {mall as if it were to be
fifted ;
+ , J
%
156 The Art of Cookery,
fifted ; then fet a Quart of Milk a boiling, and put» it in the
Pafte fo cut: Putin_a little Salt, a Titrle” beaten Cinnamon and
‘Sugar, a Piece of Butter‘as big as a Walnut, and ftirring’all one
“Way. When it is ‘as thick as you would have it, ftir in fuch
sanother Piece of Butter, then pour it‘into your Difh, and ftick
‘Piecessof Butter here andithere. Sendit to Tablethot, ©
; ape «ih haan a ae Been acy opt tet bipoteer $70 VE pe ee
tH gelige
“To make Halty Fritters. ~_
AKE a Stew-pan, put in fome Butter, and Jet it’be hor: In
*~ the mean Time take Half a Pint of All-ale mop bitter, and
ftir in fome Flour by Degrees in alittle of the Ale ;. putin a few
Currants, or chopped Apples, beat them up quick, andidrop a
large Spoonful at a'Time all over the Pan,’ Take Care they dont
Rick’ together, turn them with an Egg-flice, and when they are of
a fine Brown, lay them in a Difh, and throw fome Sugar over
them.’ Garnifh with Orange cut intoQuarters., =,
DUT to Half a Pint of thick Cream four Eggs wellbeaten, a
little Brandy, fome Nutmeg and Ginger. Make this into a
thick Batter with Flour, and your Apples‘muft be Golden Pippins,
pared and chopped witha Knife; mixvalk together, and.fry them
1n Butter. At any,Time, you may make an Alteration in the
Fritters, with Currants. | rina: cay eras
ha HE t | qO08 Gon s S oieins *
Hest beri 4 nother May. 2k inn gard oe
ay ; Tous “TU Bagiiats
DRY fome_of the fineft Flour well before the Fire: Mix it.
) with a Quart of new Milk, not,too thick, fix or eight
Eggs, a little Nutmeg; alittle Mace, a hittle Salt, and a Quarter —
ofa Pint of Sack or Ale, or a: Glafe of Brandy. Beat’ then
well together, then make them pretty thick with Pippins, and
. tt ES SAY
fry. them dry. ri Bei bi ak nak dle hog
7
oe Loi make Apple Fritters. ° 1"
Bear the Yolks of eight Egos, the Whites of four wellstoges
“ther, and {train them into a Pan; then take a Quartoof
Cream, make it as hot as you can bear your Finger in it, then’
put to ita Quarter of .a Pint of Sack, three Quarters of a Pint of
Ale, and make a Poffet of it. When it is cool put it to your
Eggs, beating it well together, then put in Nutmeg, Ginger, Salt,
and Flour to your liking.. Your Batter, fhould, be pretty. thick,
eat } . then
us :
pee mene :
Qe ot.
made Plain and Eafy. ‘387
then put in Pippins fliced or feraped, and fry them in a good deal
of Buiter quick. : Fear he s0 KL or
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HaAvinc a Handful of Curds and a Handful of Flour, and ten -
* Eggs well beaten and ftrained, fome Sugar, Cloves, Maces
and Nutmeg beat, a little Saffron; ftir all well together, and
fry them quick, and of a fine light Brown.
ae *
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* To make Fritters Royal.
‘AKE a Quart of new Milk, put it into a Skellet or Sauce-pan,
+ and as the Milk boils up, pour in a Pint of Sack. Let it boil
up, then take it off, and let it {tand five or fix Minutes, then skim
off all the Curd, and put it into a Bafon ; beat it wp well with
fix Eggs, feafon it with Nutmeg, then beat it up with a Wisk,
add Flour to make it as thick as Batter ufually is, put in fome
fine Sugar, and try them quick. ;
To make Skirret. Fritters.
AKE a Pint of Pulp of Skirrets and a Spoonful of Flour, the
Yolks of four Eggs, Sugar and Spice, make it into a thick
Batter, and fry them quick. 7
To make White Fritters,
AVING fome Rice, wafh it in five or fix feveral Waters, and
dry it very well before the Fire ; then beat it in a Mortar -very
fine, and fift it through a Lawn-fieve, that it may be very fine.
You muft have at leaft an Ounce of it; then put it into a Sauce-
pan, juft wet it with Milk; and when it is well incorporated |
with it, add to it another Pint of Milk. Set the Whole over a
Stove or very flow Fire, and take Care to keep it always moving 5
put in a little Sugar, and fome candied Lemon-péel grated, keep
it over the Fire till it is almoft come to the Thickne(s of a fine
Pafte, flour a Peal and pour it on it, and {pread it abroad with a
Rolling-pin. When it is quite cold cut it into little Morfels,
taking Care that they ftick not one to the other; flour your Hands
and roll up your Fritters handfomely, and fry them. When you
ferve them up, pour a little Orange-flower Water over them and
Sugar. Thefe make a pretty Side-Difh; or are very pretty to
garnifh a fine Difh with,
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t58 = Lhe Art of Cookery,»
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peel minced very finial]. Make this boil over a Stove, then put in
Samar a Pint of Water, put into a Sauce-pan a Piece of ‘Butter
o* as big asa Walnut, alittle Salty and fome candied Lemon-
two good.Handfuls of Flour, and turn it about by main Strength —
till the Water and Flour be well mixed together; and none of the
- Jaft flick, to the Sauce-pan;),then take it off the Stove, mixin the
Yolks of two Eggs, mix them well together, continuing’to put in
more, two by two, till you have ftirred in ten or twelve, and your
Pafte be very fine; then, drudge a Peal thick with Blour, and dip-
“ping your Hand into-Flour, ‘take out your Pafte Bit by Bit, and
Jay it on a-Peal. When it has lain a little while roll it, and cut it
into little Pieces, taking Care that they tick not to-one another 5,
fry them of a fine Brown, put a little Orange-flower Water over
them, and Sugar all over. Lest 13 AB 7
_. Lo make Syringed Fritters. |
AKE about a Pint of Water, and a Bit of Butter the Bignefs
. of an Fgg, with fome Lemon-peel, green if you can get it,
ra{ped, preferved Lemon- peel, and crifped Orange- flowers ; put all
rogether:in-a Stew-pan over the Fire, and when boiling throw tn
_fome fine Flour; keep it flirring, put in by Degrees more Flour
till your Batter be thick enough, take it off the Fire, then take an
Ounce of Sweet Almonds, tour Bitter Ones, pound them in a
Mortar, ftir in two Naples Bifcuits crumbled, two Eggs beat ; ftir
all together, and more Eggs till your Batter be thin enough to be
fyringed. Fill your Syringe, your Butter being hot, fyringe your.
Fritters init, to make of 1t a true Lovers-Knot, and being well.
4 } Rb. oho RyY a daa
coloured, ferve them up for a Side-Difh. ae
_ At another Time, you may rab a Sheet of Paper with ‘Butter,
over which you may fyringe your Fritters, and make them in
what Shape you pleafe. Your Butter being hor, turn the Paper
upfide-down over it, and your Fritters will eafily drop of. When
fry’d, flrew them with Sugar, and glaze them’
To make Vine-Leaves Fritters. ”
fest fome of the fmalleft Vine-Leaves you can get, and
having cut off the great Stalks, put them ina Difh with fome
French Brandy, green Lemon ra{ped, and fome Sugar 5 take a
good ‘Handful of fine Flour, mixed with White Wine or Ale, Jet
your Butter be hoty and with a Spoon drop in your, Batter, take
great Care they don’t ftick one to the other; on each sbi,
_ Lear 5
Se as
made. Plain ana. Eafy. ee
Leaf; fry them quick, and ftrew Sugar over them, and glaze
them with a red-hot Shovel.
_ With all Fritters made with Milk and Eggs, you fhould have |
beaten Cinnamon and Sugar in a Saucer, and either {queeze an
_ Orange over it, or pour a Glafs of White Wine, and fo throw
Sugat all over the Difh, and they should be fry’d in a good deal
of Fat ; therefore they are beft fried in Beef Dripping, or Hog’s
Lard, when it can be done. RE RE I day
To make Clarye Fritters,
poke your Clarye Leaves, cut off the Stalks, dip them one by
t one in a Batter made with Milk and Flour, your Butter being
hot, fry them quick. This isa pretty heartening Difh for a fick
or weak Perton; and Camfary Leaves do the fame Way. .
To make Apple Frazes.
Brown; take them up, and Jay them to drain, keep them as
Whole as you can, and either pare them or let it alone, then makea
Batter as follows : Take five Eggs, leaving out two Whites, beat
them up with Cream and Flour, and a little Sack ; make it the
Thicknefs of a Pancake Batter, pour in a little melted Butter, Nut-
meg, and a little Sugar. Let your Butter be hot, and drop in your
- Fritters, and on every one lay a Slice of Apple, and then more
Batter on them. Fry them of a fine light Brown; take them up,
and ftrew fome double-refined Sugar all over them.
To make an Almond Fraze.
GE a Pound of Yordan Almonds blanched, {teep them ina
Pint of {weet Cream, ten Yolks of Eggs, and tour Whites,
take out the Almonds and pound them in a Mortar fine; then mix -
them again inthe Cream and Eggs, put in Sugar and grated White
Bread, ftir.them well together, put.fome frefh Butter into the Pan,
Jet it be hot and pour it in, ftirring it in the Pan till they are‘of
a, good Thicknefs ; and when it 1s enough, turn it into a Difh,
throw Sugar over it, and ferve it up. :
| To make Pancakes. |
AKE a Quart of Milk, beat in: fix or eight Eggs, leaving
Half the Whites out; mix it well till your Batter is of a fine
_ Thicknefs. You mutt obferve to mix your Flour firft with a little
Milk, then add the reft by Degrees 5 put in two Spoontuls eee
inger,
:
CY T your Apples in thick Slices, and fry them of a light
ee ek ee
- Ginger; a Glafs of Brandy, a little Salt; ffir all together, make
your Stew-pan very clean, put in a Piece of Butter as big as a’
‘Walnut, then pour ina Ladleful of Batter, which will make a
Pancake, moving the Pan round that the Batter be all over the
Pan; fhake the Pan, and when you think that Side is enough tofs -
it; if youcan’t, turn it cleaverly, and when both Sides are done, ~
lay it in a Difh before the Fire, and {o do the reft. You muit take
Care they are dry; when you fend them to ‘lable, ftrew a little
Sugar over them. , y
~
To make Fine Pancakes. ~
"TAKE Half a Pint of Cream, Half a Pint of Sack, the Yolks of
eighteen Eggs beat fine, a little Salt, Half a Pound of fine
Sugar, a little beaten Cinnamon, Mace, and Nutmeg; then put in
as much Flour as will run thin over the Pan, and fry them in frefh
Butter. This Sort of Pancake will not be crifp, but very.good, »
A fecond Sort of Fine Pancakes.
T‘AKE a Pint of Cream, and eight Eggs well beat, a Nutmeg
grated, a little Salt, Half a Pound of good Dith Butter melted 5.
mix all together with as much Flour as will make them into a
chin Batter, fry them nice, and turn them on the Back ofa Plate.
A third Sort.
AKE fix new-laid Eggs well beat, mix them with a Pint of
Cream, a Quarter of a Pound of Sugar, fome grated Nutmeg,
and.as much Flour as will make the Batter of a proper Thicknets. ~
| Fry thefe. fine Pancakes in {mall Pans, and let your Pans be hor.
You muft nor put above the Bignefs of a Nutmeg of Butter at a
Time into the Pan. | |
44 fourth Sort, calld, A Quire of Paper.
AKE a Pint of Cream, fix Eggs, three Spoonfuls.of fine Flour,
three of Sack, one of Orange-flower Water, a little Sugar, and —
Halfa Nutmeg grated, Halfa Pound of melted Butter almoft cold 5
mingle all well together, and butter the Pan for the firft Pancake 5
let them run as thin as poffible, when they are juft coloured they.
are enough ; And fo do with all the fine Pancakes. . s.5
made Plainand Eafy. _ 161
pint wee To make Rice Pancakes. BL eit
a eta a Quart of Cream, and three Spoonfuls of Flour of Rice,
“fet it ona flow Fire, and keep it ftirring till it is thick as
Pap. Stir in Half a Pound of Butter, a Nutmeg grated, then pour
it out into an earthen Pan, and when it is cold, ftir in three or
four Spoonfuls of Flour, a little Salt, fome Sugar, nine Eggs well
beaten ; mix all well together, and fry them nicely. When you
have no Cream ufe new Milk, and one Spoonful more of the
Flour of Rice. | |
. To. make a Pupton of Apples.
PARE fome Apples, and take out the Cores, put them into a
Skellet ; to a Quart-Mugful heaped, put in a Quarter of a
Pound of Sugar, and two Spoonfuls of Water. Do them over a
flow Fire, keepthem ftirring,. add a little Cinnamon ; when it
is quite thick, and like a Marmalade, let it ftand till cool. Beat
up the Yolks of four or five Eggs, and ftir in a Handful of grated
Bread and a Quarter of a Pound of frefh Butter ; then form it
into what Shape you pleafe, and bake it in a flow Oven, and then
turn it upfide-down on a Plate for a Second Courfe,
To make Black Caps.
cur twelve large Apples in Halves, and take out the Cores,
“place them on’a. thin Patty-pan, or Mazareen, as clofe toge-
ther as they can'lye, with the flat Side downwards, fqueeze a
Lemon in, two Spoonfuls of Orange-flower Water, and pour over.
them; fhred fome Lemon-peel fine and throw over them, and
grate fine Sugar all over. Set them th a quick Oven, and Half an |
Hour will dothem. When you fend them to Table, throw fine ©
Sugar all over the Difh. .
To bake Apples Whole. bs
pur your Apples into an earthen Pan, with a few Cloves, and
4. little Lemon-peel, fome coarfe Sugar, a Glafs of Red Wine; put
them into a quick Oven, and they will take an Hour baking, —
7 Jo fiew Pears,
Parke fix Pears, and either Quarter them, or do them Whole ;
» but makes a pretty Difh with one Whole, the other cut in
Quarters, and the Cores taken out. Lay them ina deep earthen Por,
i with
162 The Art of Cookery, |
with a few Cloves, a Piece of Lemon-pee}, a Gill of Red Wine,
and a Quarter of a Pound of fine Sugar: Jf the Pears are very
_Jarge, they will take Half a Pound of Sugar, and Half a Pintef
Red Wine ; cover them .clofe. with Brown Paper, and bake them
till they are enough. _.
Serve them hot or cold, juft as you like them, and they will
be very good with Water in the place of Wine. | MS
To fiew Pears ina Sauce-pan. aad
pur them’ into a Sauce-pan, with the Ingredients as Peters
cover'them, and do them over a flow Fire. Whea abso are
we take them off. — : : , setae y
‘sth
in To how. ene acgit ae a
pat four Pears, cut them into Quarters, core them, put Wer
into a Stew-pan, with a Quarter of a Pint of Water, a Quarter
of a Pound of Sugar, cover them with a Pewter Platey them cover
: the Pan with the Lid, and do them over a flow Fire. : Look at.
them often, for fear of melting the Plate; when they are enough,
and. the Liquor looks of a fine Purple, take them off, and-lay
them in your Difh with the Liquor; when coldderve them: in fot
a Side: Difh ata Second Courle, or juft as you pleafe. |
To flew Pippins Whole. aifshed 1
HPAKE twelve Golden Pippins, pare them, put the Parings i into
a Sauce-pan, with Water enough to cover them, a Blade of
Mace, two or three Cloves, a Piece of Lemon-peel, let them fim-
mer till there is juft enough to ftew the Pippins in, then ftrain it,
and put it into the Sauce-pan again, with Sugar enough to make
it like a Syrup; then put them in.a Preferving-pan, or clean
Stew-pan, or large Sauce-pan, and pour the Syrup over them, ‘Let
there be enough to ftew them in; when they are enough, which
you will know by the Pippins being foft, take\them up, lay them
ina little Difh with the vaste W hen cold, wry. iehern i + oF
hot, if you chufe it.
A pretty. Made-Difh ote he
TAKE Half : a Powrid of Almonds blanched and beat fine, with
a little Rofe or Orange-flower Water, then take a Quart of
fweet thick Cream, and: boil it with a Piece of Cinnamon and
Mace, {weeten it with Sugar to your Palate, and mix it with your
Almonds ; ftir it well together, and ftrain it through a Sieve. Let
“your
4
i
_ ». made Plain and Easy. TOS}.
your Cream cool, and thicken it with the Yolks of fix Eggs; then:
garnifh a deep Difh, and lay Pafte ar the Bottom, then put tn
fhred Artichoke-Bottoms, being firft boiled, upon that a little
inelted Butter, fhred Citron and candied Orange ; fo do till your
Difh is near full, then pour in your Cream, and bake it without
a Lid. When it is baked, {crape Sugar over it, and ferve it up
hor, Half an Hour will bake it. eee
To make Kickthaws. , :
WAKE Puff-pafte, roll it thin, and if you have any Moulds
work it upon them, make then? up with preferved Pippins.
You may fill {ome with Gooteberries, fome with Kasberries, or
what yon pleafe, then clofe them up, and either bake or frythem 5
throw grated Sugar over them, and ferve them up.
and
Pain Perdu,-or Cream Toafts. |
AVING two French Rolls, cut them into Slices as thick
as your Finger, Crumb and Croft together, lay them on a
Difh, put to them a Pint of Cream and Half a Pint of Milk; -
{trew them over with beaten Cinnamon and Sugar, turn them fre-
quently till they are tender, but take Care not to break them;
then take them from the Cream with a Slice, break four or five
Eggs, turn your Slices of Bread in the Rggs, and fry them in
clarified Butter. Make them of a good Brown Colour, but notBlack ;
{crape a little Sugar on them. They may be ferved fora Second
Courfe Difh, but fitteft for Supper. 1, ’
Salamangundy for a Middle Difb at Supper.
ie the top Plate in the Middle, which fhonld ftand higher than
the reft, take a fine pickled Herring, bone it, take off the Head
and mince the reft fine. In the other Plates round, put the follaw-
_ ing Things: In one, pare a Cucumber and cut it very thing in
another, Apples pared and cut {mall ; in another, an Onion peeled
and cut fmall ; in another, two hard Eggs chopped {mall, the
. Whites in one, and the Yolks in another; pickled Gerkins in ano-
ther cut {mall ; in another, SeHery cut {mall ; in another, pickled
Red Cabbage chopped fine ; take {ome Water-creffes clean wafhed
and picked, {tick them a!l about and between every Plate or Sau-
cer, and throw Stertion Flowers about the Creffes. You mutt have
Oil and Vinegar, and Lemon to eat with it. If ie is pretrily fee
out, it will make a pretty Figure in the Middle of the Table,,
or you may lay them in Heaps in a Difh. If you have not all
thefe Ingredients, fet out ycur Plates ‘or Saucers with juft what
hog 4 you
ae
164 The Art of Cookery, ©
you fancy, and in the. room of a pickled Herring you may mince
Anchovies.
na To make-a Tanley.i) 8 os
fe KE ten Eggs, break them into a Pan, put to them a little
* Salt, beat them very well, then put to them eight Ounces of
Loat-Sugar beat fine, and a Pint of the Juice of Spinach. Mix
them well together, and ftrain it into a Quart of Cream ; then
grate in eight Ounces of Naples Bifcuit or White Bread, a Nutmeg
grated, a Quarter of a Pound of Yordan Almonds, beat in a Mor~
tar, with a little Juice of Tanfey to your Tafte; mix thefe all to-
gether, :put it into a Stew-pan, with a Piece of Butter as large as.
a Pippin. Set it over a flow Charcoal Fire, keep it ftirring till it -
is hardened very well, then butter a Difh very well, put in yout:
‘Tanfey, bake it, and when it is enough turn it out on a Pye-plate ;
{queeze the Juice of an Orange over it, and throw, Sugar all over.
Garnifh with Orange cut into Quarters, and Sweet-meats cut, inte-
little long Bits, and Jay all over it. See oe
Another. Way...
: +
SAKE a Pint of Cream and Halfa Pound of Li codhite tinal
2 ry
~ beat fine, with Rofe and Orange-flower Water, ftir them;to-+.
gether over a flow Fire; when it boils take it off, and let it fiand
till-cold; then beat in ten Eggs, grate in a {mall Nutmeg, | four,
Naples Bifeuits, a little grated Bread, and a Grain of Musk.)
Sweeten to your Tafte, and if you think itis too thick, patin
fome more Cream, the Juice of Spinach to make it Green; ftir it
well together, and either fry it or bakeut.. If you fry it, do one
Side firft, and then with a Difh turn the other Side. al
To make Hedgé-Hog.
WAKE feiss Quarts of {weet blanched Almond
$4
eee
aoe |
is, beat them well
-. ina Mortar, with.a little Canary and Orange- flower Water, to.
keep them from oiling.. Make,them into a ftiff Pafte, then beat
in the Yolks of twelve Eggs, leave out five of the Whites, put to it
a Pint of Cream, fweeten it with Sugar, put in.Half a Pound of
{weet Butter melted, fet it on a Furnace or flow Fire, and keep
continually ftirring till it is {tiff.enough to be made into the Form,
of a Hedge-Hog ; then ftick it full of blanched Almonds fit,
and ftuck up like the Briffels of a Hedge-Hog, then. put it into 4
Difh. Take a Pint of Cream and.the Yolks of four Eggs beat,
up, and mix with the Cream, {weeten to your Palate, and keep
them ftirring. over a flow Fireall the Time till it is hot, then »
hug . ; pour
>, 9 om
-
ea
7
* 2 r 2 - - ’
Oe et ef eR eee ee aE a ee as a
| made Plain and Easy. 165
pour it into your Difh round the Hedge-Hog, let it ftand till it is
cold, and ferve it up. | | Tp or
~ Or you may make a fine Hartfhorn Jelly, and pour into the
- Difh, which will look very pretty. You may eat Wine and Sugar
with it, or eat it without. os
_ Or cold Cream iweetened, with a Glafs of White Wine in 1¢
and the Juice of a Sevil/e Orange, and pour into the Difh. It will
- be pretty for Change. — toe
his is a pretty Side-Difh at a Second Courfe, or in the Middle
a Supper, or in a grand Defert. Plump two Currants for the
yes.
Or make it thus for Change.
"TAKE two Quarts of fweet Almonds blanched, twelve bitter
~ ones, beat them in a Marble Mortar well together, with Ca-
nary and Orange-flower Water, two Spoonfuls of the Tincture of __
Saftron, two Spoonfuls of the Juice of Sorrel, beat them into a fine
Pafte, put in Half a Pound of melted Butter, mix it up well, a
little Nutmeg and beaten Mace, an Ounce of Citron, an Ounce of
Orange-peel, both cut fine, mix them in, the Yolks of twelve Egas
and Half the Whites, beat up and mixed in, Half a Pint of Creamy
Halt a Pound of double- refined Sugar, and work it up all together 5
4f it is not ftiff enough to make up into the Form you would
have it, you muft have a Mould for it ; butter it well, then put
an your Ingredients, and bake it. The Mould muft be made in
duch a Manner, as to have the Head peeping out; when it comes
out of the Oven, have ready fome Almonds blanched and flit, and
boil’d up in Sugar till Brown. Stick it all over with the Almonds;
and for Sauce, have Réed. Wine and Sugar made hot, and the Juice
of an Orange. Send it hot to Table for a Firft Courle. !
You may leave out the Saffron and Sorrel, and make it »p like
Chickens, or any other Shape you pleafe, or alter the Sauce to
your Kancy. Butter, Sugar and White Wine is a pretty Sauce, for
either Baked or Boiled, : and you may make the Sauce of what
“Colour you pleafe; or put it into a Mould, with Half a Pound of
Currants added to it, and boil it for a Pudding. You may ule
‘Cochineal in the room of Saffron.
» The following Liquor you may make to mix with your Sauces:
Beat an Ounce of Cochineal very fine, put in a Pint of Water in a
Skillet, and a Quarter of an Ounce of Roch Alum; boil it till
‘the Goodnefs ts out, ftrain it into a Phial, with an Ounce of fine
‘Sugar, and it will keep fix Months, |
Y> , Lo
— 1660 Lhe Art of Cookery,:
To make pretty Almond Puddings.
*AKE a Pound and a Half of blanched Almonds, beat them fine
4 with a little Rofe Water, a Pound of grated Bread, a Pound
and a Quarter of fine Sugar, a Quarter of an Ounce of €innamon,
and a large Nutmeg beat fine, Half a Pound of melted Butter,
mixed with the Yolks of Eggs and four Whites beat fine, a Pint of
’ Sack, a Pint and a Half of Cream, fome Role or Orange- flower
Water; boilthe Cream and tie a little Bag of Saffron, and dip in
the Cream*to colour it. Firit beat your Eggs very well, and mix
with your Batter ;~beat it up, then the Spice, then the Almonds,
then the Rofe Water and Wine by Degrees, beating it all theTime,
then the Sugar, and then the Cream by Degrees, keeping it ftir-
ring, and a Quarter of a Pound of Vermicella. Stir all together,
have fome:-Hog’s Guts nice and clean, fill them only Half full, and_
as you. put in the Ingredients here and there, put in a Bit of ©
Citron; tie both Ends of the Gut tight, and boil them about a
Quarter of an Hour. You may add Currants for Change.
| To make fry a Toatts, Ht.
AKE a Penny-Loaf, cut it into Slices a Quarter of an Inch «
thick round- ways, toaft them, and then take a Pint of Cream
and three Fggs, Half a Pint of Sack, fome Nutmeg, and fweetened _
to your Tafte. Steep the Toafts init for three or four Hours, then —
have ready {ome Butter hot in a Pan, put in theToafts and fry them
Brown, lay them ina Difh, melt a little Butter, and then mix
what is left ;.if none, put in fome Wine and Sugar, and pour
over them. They make a pretty Plate or Side-Difh for Supper.
To flew a Brace of Carp.
CRAPE them very clean, ‘then gut them, wash them and the
Rows in a Pint of good ftale Beer, to preferve all the Blood,
and boil the Carp with a little Salt inthe Water, hy
In the mean ‘Time ftrain the Beer, and put it into a Sauce-pan,
. with a Pint of Red Wine, two or three Blades of Mace, tome
Whole Pepper, Black and Wine, an Onion ftuck with Cloves, Half
a Nutmeg bruifed, a Bundle of Sweet Herbs, a Piece of Lemon-
peel as big as a Six- pence, an Anchovy, a little Piece of Horfe-
raddifh. Let thefe boil together foftly for a Quarter of an Hour,
covered clofe ; then ftrain it, and add to it Half the hard Row
beat to Pieces, two or three Spoonfuls of Catchup, a Quarter of a
Pound of frefh Butter and a Spoonful of Mufhroom-pickle. Let it
boil, and keep ftirring it till the Sauce is thick and enough ; if
ae it
/
made Plain and Eafy. 167
it wants any Salt, you muft put fome in : Then take the reft of the
‘Row, and beat it up with the Yolk of an Egg, fome Nutmeg anda
little Lemon-peel cut fmall; fry them in frefh Butter in little
Cakes, and fome Pieces of Bread cut. Three-corner-ways.and fry’d
Brown.. When the {arp 1s enough take them up, pour your Sauce
over them, lay the Cakes-round the Difh, with Horfe-raddifh
fcrap’d fine, and fry’d Parfley. The reft lay on the Carp, and the
Bread ftick about them, and lay round them, then fliced Lemon
notched and laid round the Difh, and two or three Pieces on the
Carp. Send it to Table hor. : :
Vhe boiling of Carp at all Times is the beft Way, they eat fatter
and finer. ‘The ftewing of them is no Addition to the Sauce, and,
only hardens the Fifh and fpoils'it. If you would have your Sauce
White, put in good Fifh Broth inftead of Beer, and White Wine
in the room of Ked Wine. Make your Broth with any Sort of
frefh Fifh you have, and feafon it as you do Gravy.
Lo fry Carp.
PiRST feale and gut them, wafh them clean, lay them in a
* Cloth to dry, then flour them, and fry them of a fine light
Brown. Fry fome Toaft-cut Three-corner-ways, and the Rows;:
when your Fifh is done, lay them on a coarfe Cloth to drain. Let
your Sauce be Butter’and Anchovy, with the Juice of Lemon. Lay
your Carp in the Difh, the Rows on each Side, and garnifh with
the fry’d Toaft and Lemon. , © ‘%
: ‘To bake a Carp.
he aires wafh, and clean a Brace of Carp very well ; take an
earthen Pan deep enough to lye cleaverly in, butter the Pan a
\
little, lay in your Carp; feafon it with Mace, Cloves, Nutmeg, and
Black and White Pepper, a Bundle of Sweet Herbs, an Onion, an
Anchovy, pour in a Bottle of White Wine, cover it clofe and let
them bake an Hour in a hot Oven, if large; if {mall, a lefs Time.
will do them. When they are enough, carefully take them up and
‘lay them in a Difh ; fet it over hot Water to keep it hot, and
cover it clofe, then pour all the Liquor they were baked in into
a Sauce-pan, Jet it boil a Minute or two, then ftrain it, and add
Half a Pound of Butter rolled in’ Flour, Let it boil, keep ftirring
it, {queeze in the a of Half a Lemon, ‘and put in what Sale
you want ; pour the Sauce over the Fifh, lay the Rows round,
and garnifh with Lemon. Obferve to skim all the Fat off the
Liquor.
To
168 ‘The Art of Cookery,
edidy Sw oft ode aatTo rp Repel seats eaeem
SLIME your Tenches, flit the Skin along. the Backs,‘and with
the Point of your Knife raife it up from the Bone, then cut the
Skin acrofs at the Head and Tail, then ftrip it off, and take out
‘the’Bone ; then take another Tench, or a Catp, and mince the Flefh
{mall with Muihrooms, Chives and Parfley. Seafon them withSalr,
Pepper, beaten Mace, Nutmeg and a few favoury Herbs minced
{mall. Mingle thefe all well together, then pound them ina Mor- |
tar, with Crumbs of Bread as much as two kggs foaked in Cream,
the Yolks of three or four Eggs anda Piece of Butter. When thele
have been well pounded, {tuff the Tenches with this Farce: ‘Take
clarified Butter, put 1t into a Pan, fet it over the Fire, and when
it is hot flour your Tenches, and put them into the Pan one by one |
ky fry them Brown; then take them up, lay them in a coarfe
Cloth before the Fire to keep hot. In the mean Time pour all the
Greafe and Fat out of the Pas, put in aQuarter of a Pound of But-
ter, fhake fome Flour all over the Pan, keep ftirring with aSpoon
till the Butter is a little Brown then poor in Halfa Pint of White
‘Wine, ftir it together, pour in Half a Pint of boiling Water, an
Onion ftuck with Cloves, a Bundle of Sweet Herbs and a Blade or —
two of Mace. Cover them clofe, and Jet them ftew as foftly as you
can for a Quarter of an Hour; then ftrain off the Liquor, put it
into the Pan again, add two Spoonfuls of Catchup, have ready an
‘Ounce of Truffles or Morels boiled in Half a Pint of Water tender,
pour in Truffles, Water and all into the Pan, a few Mufhrooms,
and either Halfa Pint of Oyfters, clean washed in their own Li-
quor and the Liquor and al] put into the Pan, or fome Crawfifh;
but then you muft put in the Tails, and after clean picking them,
‘bojl them in Half a Pint of Water, then ftrain the Liquor, and put
into the Sauce: Or take fome Fifh - Melts, and tofs up in your
Sauce. All this is juft as you fancy. Soi waded
When you find your Sauce is very good, put your Tench into
‘the Pan, make ‘them quite hot, then lay them into your Difh
‘and pour the Sauce over them. Garnifh with Lemon.
» Or you may for Change, put in Half a Pint of ftale Beer inftead
of Water. You may drefs Tench juft as you do Carp,
To roaft a Cod’s Head.
"W ASH it very clean and fcore it with a Knife, ftrew a little
Salt on it, and lay it in a Stew-pan before the Fire, with
fomething behind it that the Fire may roaft it. All the Water
that comes from it the firft Half Hour throw away, then throw
‘ on-
made Plain and Eafy. 169
on ita little Nutmeg, Cloves and Mace beat fine, and Salt; flour
it, and bafte ic with Butter. When that has lain fome Time, turn
and feafon it, and bafte the other Side the fame ; turn it often.
then bafte it with Butter and Crumbs of Bread. If it is a large |
Head, it will take four or five Hours baking.’ Have ready fome
melted Burter with an Anchovy, fome of the:Liver of the Fifh:
boiled and bruifed fine; mix it well-with the Butter, and two
Yolks of Eggs’beat fine and mixed with the Butrer, then ftrain
them through a Sieve, and put them into the Sauce-pan again, with’
a few Shrimps, or pickled Cockles, two iar is of Red Wine
and the Juice of a Lemon. Pour it into the Pan the Head was
roafted in, and ftir it all together, pour it into the Sauce-pan, keep
it ftirring, and let it boil; pour it in a Baton, Garnifh the Head
with fry’d Fifh, Lemon and feraped Horfe-raddifh. If you have
a large Tin Oven, it will do better. Leah wate bah
ere asiw alk Tae ! at. &
Toe 2 Oo Por a Ss Elead. | la
ET a Fifh-Kettle on the Fire, with Water enough to boil it,
a good Handful of Salt, a Pint of Vinegar, a Buadle of Sweet
Herbs, and a Piece of Horfe-taddifh. Let it boil a Quarter of an
Hour, then put in the Head, and when you are fure it is enough,
lift wp the Fifh-plate with the Fifh on it, fet it acrofs the Kettle’
to drain; then Jay it in your Difh and lay the Liver on one Side.
Garnifk with Lemon and Horte-raddifh tcraped ; melt fome But-
ter, with a little of the Fifh Liquor, an Anchovy, Oyfters, or’
Shrimps, or juft what you-faucy. = Pokal,
To few Cod.
CruF your Cod into Slices an Inch thick, laythem in the Bot-
4 tom of a large Stew-pan ; feafon them with Nutmeg, beaten
Pepper and Salt, a Bundle of Sweet Herbs and an Onion, Half a
Pint of White Wine and a Quarter of a Pint of Water; cover it
clofe, and let it fimmer foftly for five or fix Minutes, then fqueeze.
in the Juice of a Lemon, put in a few Oyfters and the Liquor,
ftrained,'a Piece of Butter as big as an Egg rolled in Flour, and
a Blade or two of Mace, cover it clofe and let it ftew foftly, fhak-
ing the-Pan often. When it is enough, take out the Sweet Herbs
and Onion, and difh it up; pourthe Sauce over it, and garnifh
with Lemon. .
Wyo The Art of Cookery,
X ET the Sounds, blanch them, then make them very clean
"and cutthem into little Pieces. If they be dried Sounds “you |
mutt firft boil them tender. Get {ome of the Rows, blanch them:
and wafh them cléan, .cut them into round Pieces about an Inch
thick; with fome of the Livers, an equal Quantity of each, to
make a handiom®: Dish, and a Piece of Cod about one Pound in’
the Middle. Put them into a Stew-pan, feafon them with a little
beaten Mace,’ grated Nutmeg and Salt, .a little Bundle of Sweet
Herbs, an Onion, and a Quarter ofa Pint of Fifh-Broth or boiling
Water; cover them clofe, and Jet them ftew a few Minutes: Then
put in Halfa Pint of Red Wine, a few Oyfters with the Liquor
ttrained, a Piece of Butter rolled in Flour, fhake the Pan round
and let them ftew. foftly till.they, are enough, take out ‘the.
Sweet Herbs and Onion, and difh it up. Garniff» with Lemon.
Or you may do them White thus; inftead of Ked Wine add
White, and a Quarter of a Pint.of Cream.) ~. og Bint a
; ) C38 (ae rd mii H # oy ae
2: is? : : ; Me a % : fe me Pe ren % oo
To bake a Cod’s Head 4
Beeres the Pan you intend to bake it in, make your Head:
Le very clean, layitin the Pan, putdn.a, Bundle of Sweet.Herbs,
an!Onion ftuck with Cloves, three or four Blades of Mace,.Half a:
Yargé Spoonful of Black and White Pepper, a Nutmeg. braifed, a.
Quart of Water, a little Piece of Lemon-peel, anda little Piece
of #lorfe-raddifh. Flour your Head, grate alitsle Nutmeg over.
it, flick Pieces of Butter al] over it and throw Rafpings all over
that. Send it to the Ovento bake. When ir is enough, take it
out of that Difh, and lay it carefully into the Difh you intend to
ferve it up inv Set the Difh over boiling Water, and'cover it with ©
aCover to keep it hot. In the mean-Time be quick} pour all the
Liquor out of the Difh it was baked) in into a Sauce-pan,fetit —
on the Fire'to.boil.three or four Minutes, then {train it and put-to
gta Gill of Red Wine, two Spoonfuls of Catehupy 4 Pint cof
Shrimps, Half a Pint of Oyfters; or! Muffels, Liquor and ally but
firft’ {train it, aSpoonful of Mufhroom-pickle, axQuarter ofa
Potind of Butrer-rolled in Flour,ftirjit all together tid itis thick
and boils; then pour it-into the Difh, have ready fome‘Toafkt cut
Three-corner- ways and fry'd crifp. Stick Pieces about, the Head:
_ and Mouth, and.Jay the reft round the Head. Garnifh.with Lemon
notched, {craped Horle-raddifh, and Parfley crifped in a Plate be- -
fore the Fire, Lay one Slice of Lemon on the Head, and ferve it
hot.
up aa
matte Plain and Eajy. 17t
To broil Shrimp, Cod, Salnion, Whiting, or: Had-
io pach yeni ~ docks. MRS ea
-FEOUR it, and have a quick‘ clear Fire, fet your Gridiron
high, broil it of a fine Brown, Jay it in your Difh, and for
Sauce have good melted Butter. Take a Lobfter, bruife the Body
in the Butter, cut the Meat {mall, put all together into the
melted Butter, make it hot and -pour into your Difh, or into
Batons. Garnifh with Horfe-raddifh and Lemon. out.
i Or Oyfter-Sauce made thus. |
"TAKE Half a Pint of Oyfters, put them into a Sauce-pan with
‘their own Liquor, two or three Blades of Mace. Let them
fimmer till they are plump, then with a Fork take out the
Oyfters, ftrain the Liquor to them, put them into the Sauce-pan
again, with a Gill of White Wine hot, a Pound of Butter rolled
In a little Flour; fhake the Sauce-pan often, and when the Butter
1s melted, give it a boil up.
_ Mnoffel-Sauce made thus is very good, only you muft put them -
into a Stew-pan, and cover them clole; firft to open, and fearch
that there be no Crabs under the Tongue. :
Or a Spoonful of Walnut-Pickle in the Butter makes the Sauce
good, or a Spoonful of either Sort of Catchup, or Horfe-raddifh
Sauce. io : .
_ Melt your Butter, {crape a good deal of Horfe-raddifh fine, put it
into the melted Butter, grate Half a Nutmeg, beat up the Yolk of
‘an Egg with one Spoonful of Cream, pour it into the Butter, keep
it ftirring till it boils, then pour it direétly into your Bafon.
To drefs little Fit.
AS to all Sorts oflittle Fifh, fuch as Smelts, Roch, &c. they
fhould be fry’d dry and of a fine Brown, and nothing but
plain Butter. Garnifh with Lemon. a :
And to boiled Salmon the fame, only garnifh with Lemon
and Horfe-raddifh. Pe cade | ts i
And with all boiled Fifh, you fhould put a good deal of Salt
and Horfe-raddifh in the Water; except Mackrel, with which put
Salt and Mint, Parfley and Fennel, which you muft chop to put
into the Butter, and tome love icalded Goofeberries with them.
And be fure to boil your Fifh well ; but take great Care they
don’t break. :
Z Zo
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sey broik ‘Mackcrel. e ergs it a lag %. oy :
tran them, cut off the Heads, {plit a feafon them with
Pepper and Salt, flour them, and broil them w a aul hi
Brown. Let your Sauce be plain ‘Butter. | 1° On
nA.
Go broil raateyeia g heats’
Gut them and. wafh them i dry-the oh ie ie ml Clon,
flour them, then broil them- and have’ melted Butter i in a . Cup: ;
. "They are fine Fifh, and cut as firm as a Soal; but you muft take
Care not to hurt yourfelf with the two fhiarp Bones in the Head.
To boil a Tarbute” J on ell 3 oe iy
paw it ina good deal of Salt and Water an ence or ‘two, ‘andi
it is not quite fweet, fhift your Water five or fix Ti “IMES 5, firft
pot in a good deal of Salt in the Mouth and Belly. y
\
4 W
In the mean Time fet on your Fifh- Kettle with gestat and
Salt,- a little Vinegar, and a Piece of. Horfe- ‘radi When the
Water boils, lay the Turbatt on,a Fifh-Plate, put it into th the Ken
tle, let it be well boiled, but take great Care it is not too much
aha, ; when enough, take. off the F ifh-Kettle, fet j it before. the
Fire, then carefully y lift up the Fifh-Plate and fet itacrofs the Ket-
tle to drain: Inthe mean Time melt_a-good. deal of frefh. Butter,
and bruife in either the Body of one or. two Lobfters, and the
‘ Meat cut fmall, then give it a boil and pour it,into Bafons. ‘This
is the bett Sauces but you may make what you pleafe. . Lay the
Fith in the Difh: Garnith with {craped, Horle- regu and
Lemon, and pour a few Spoonfuls « of Sauce over are ie th ee
rf) bake at urbutt. hi
rp Ake a Difh the Size of your Tutbutt, rub Butter, all over, it
thick, throw a little Salt, a dittle beaten, Pepper and Half ‘a
large Nutmeg, fome Parfley minced fine and throw all over,. pour
‘in’a Pint of Winey cut off the Head and Tail, day! the 4: ‘urbutt 1 into
the Difh, pour another Pint of White Wine all’ ayer it, grate the
“other Half of the Nutmeg over it, and avlittle Pepper, fome Salt
‘and chopped Parfley. LE: ay a Piece of Butter “here and there all
“over, and throw a little Flour all over, and then a good.
Crimbs of Bread: Bake it,:and-be fare that it is of a. fine gs aes Ad 4
“then lay it in your Dith, ftir the Sauce in your Difh all together,
“pour it into a Sauce-pan, fhake in a little Flour, let it boil, then
“itir ina Piece of Butter and two Spoonfuls of Catchup, let it bo
and pour it into Bafons. Garnifh your Difh with Lemen; and you
: may
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add what you fancy to the Sauce, as Shrimps, Anchoviess
Mi afhtooms, ¢c. Ifa {mall Turbutt, Half the Wine will do; it
‘eats finely thus: Lay it ina Difh, skim off all the Fat, and | ‘pour
“the reft'overit. Tet it ftand till cold, and ‘it is good with
Vinegar, and a fie Difh to ‘fet’ dut acold Table.
To drefs a Fole ‘of pickled Salmon,
ya it in iain wat all Night, then lay it in a Fith-Plate, ‘pat
it-into a large Stew- “pan, feafon it with a little Whole Pepper,
re Blade | or two. of Mace in a coarle Muflin Rag tied; a Whole
“Onion, ¢ a Nutmeg bruifed, a Bundle of Sweet Herbs and Parfley,
ya ditth e Lemony eel, put to it three large Spoonfils of Vinégar, a
*Pit of. White Ait and a Quarter of a Pourid of ftefh Butter.
Peat in Flour 5 covet i it clofe, and Jet it fimmer over 4 flow Fite
for a Quarter of an Hour, then carefully take’ up your Salmon, afid
lay itin your Difh, fet it over hot Water, and cover tt. In the
mean Time let your: Sauce boil till it is thick and good. Take
“out thes Spice,Onion ‘and Sweet Herbs, and pour it over the
éPilhed hed with Lemon. : .
ill sen bcs brslf oc: + Fi WF ioncaily
ws? sae WV vitil so % 0 Broik Salmon.
3 ‘ Air frefh Salmon into. thick Pieces; flour them sale broil
a r “them, lay. then i in your 14 Bs and havé plain inelted Butter —
as
in a Clip. \
bis :
ALG , Baked emo.
bch veh a little bs ‘cut into Slices, about an Inch thick, butter
ithe Difh, that, you would ferve it to Table on, lay the
edSlices inthe Difh, take of the Skin, make a Foree-Meat thus’:
or Take, the E Jelly “of an Fel, the Flefh of a Salmon, an equal Quan-
tity, beat it in a Mottar, feafon it with beaten Pepper, Salt, Nut-
meg, two or three. Bios: fome Parfley, a few. Mushrooms, and a
Piece of Bisset ers Or a.dozen, Coriandervfeeds beat fine. Beat all
together, boil the Crumb of ‘a Halfp enny Roll in Milk, beat up
fourBeds, fit it'together till it. is’ Pebicks let it cool atid mix it
“well together with the reft; then'’mix all together with four raw
*' Boos, gn’ every ‘Slice lay this Force-Meat: all over, pour a very
OV etle melted Butter « over Pr Hemivdidtade wiCrunbs oft Bread, lay a
Craft round the Bdge of the — and flick Oytters rdand upon
it, Bake it in an Oven, and when it 1s’6f:.a very fine Brown ferve-
a & up ; pour a Tittle? plain Burtér; with alittle Red Wine in it,
“Sfpte the Difh, and the Juice of a Lemon: OF. ta may Relea if in
Zi 2h ‘ | ahy
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ia The Art of Cookery, tN
any Difh, and when it is enough lay the Slices into another Difh.
Pour the Butter and Wine mto the Difh it was baked in, give it
a boil and pour it into the Difh. Garnish with Lemon. This
is a fine Dish, {queeze the Juice of a Lemon IDR. id. Boe i
- se « Yo broil Mackrel Whole,
CA off their Heads, gut them, wafh them clean, pull ont the
4 Row at the Neck-end, boil it in a little Water, then bruife it
with a Spoon, beat up thé Yolk of an Egg, with a little Nutmeg,
a little Lemon-fe
AKEa Gallon of Pump Water, a Pound of Sale, then boil it:
~ Half an Hour, skim it well, cut your Cod into Slices, and* —
when the Salt and Water has boiled Half an Hour, put in your =
Slices. Two Minutes is enough to boil them.- Take them out, ——
» Jay them on a Sieve to drain, then flour them and broil them.’
Make what Sauce you pleafe. ohioe we Ae aed
Oe wee 3
To crimp Scate. 8 Sy
ie muft be cut into long Slips crofs-ways, about an Inch broad.
~ Boil Water and Salt as above, then throw in your Scate. Let
your Water boil quick, and about three Minutes will boil it:
Drain it, and fend it to Table hot, with Butter and Muftard in
one Cup, and Butter and Anchovy inthe otherCup. —s_,.
a
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To fricafey Scate or Thornback White.
NUT the Meat clean from the Bone, Fins, &c. and make it
“4 very clean. Cut it into little Pieces, about an Inch broad and |
‘two Inches long, Jay it in your Stew-pan. Toa Pound of the |
Flefh, put a Quarter of 4 Pint of Water, a little beaten Mace and
grated Nutmeg, a little Bundle of Sweet Herbs and a little Salt 5”
cover it, and let it boil three Minutes. Take out the Sweet Herbs,
put in a Quarter of a Pint of goodCream, a Piece of Butter asbig as. —
a Walnut rolled in Flour, a Glafs of White Wine, keep fhaking
the Pan all the while one Way, till 1t is thick and {mooth. | Lhen, @
difh it up, and garnifh with Lemon. ; vara
_
To fricafey it Brown. 2
' po pieces your Frfh as above, flour it and fry it of a fine Brown,
4. in frefh Butter; then take it up, lay it before the Fire to keep
warm, pour the Fat out of the Pan, fhake in a little Flour, and
with a Spoon ftir in a Piece of Butter as big as an Feg ; ftir it
, round till it 1s well mixed in the Pan, then pour in a Quarter of a
Pint of Warer, ftir it round, fhake in a very little beaten Pepper,
a little béaten Mace, put in an Onion, and a little Bundle of Sweet :
Herbs, an Anchovy, fhake it round and let it boil; then pour
in a Quarter of a Pint of Red Wine, a Spoonful.of Catchup, a
little Juice of Lemon, «ftir it all together and* let ir boil. When
it
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Fifh to heat. ‘Then difh it up, and garnifh with Lemon, +
To fricafey Soals White. . 3
GKIN, wath and gut your Soals very clean, cut off their Heads,
dry them in a Cloth, then with your Knife very carefully cut
the Flefh from the Bones and Fins on both Sides. « Cut the Flefh’
long-ways, and then a-crofs, fo that each Soal will be in eight’
Pieces: ‘Vake the Heads and Bones, then put them into a Sauce-pan
+
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with a Pint of Water, a Bundle of Sweet Herbs, an Onion, a little ©
Whole Pepper, two or three Blades of Mace, a little Salt, a very
little Piece of Lemon-peel, and a little Cruft of Bread. Cover it
clofe, det it boil till Half 1s wafted, then {train it through a fine
Sieve, put it into a Stew-pan, put in the Scals and Half a Pint of
White Wine, a little Parfley chopped fine,‘ a few Mufhrooms cut
fmall, a Piece of Butter as big as an Hen’s Ege rolled in Flour,
grate in a little Nutmeg, fet all together on the Fire, but keep
fhaking the Pan all the while till your Fifh is enough. Then
difh it up, and garnifh with Lemon. _
: To fricafey Soals Brown. |
NLEANSE and cut your Soals, boil the Water as in the fore-
— going Receipt, flour your Fifh and fry them in frefh Butter
of a fine light Brown. Take the Flefh of a {mall Soal, beat it in
a Mortar, with a Piece of Bread as big as an Hen’s Ege foaked in
Cream, the Yolks of two hard Eggs and a little melted Butter, a
little Bit of Thyme, a little Parfley, an Anchovy, feafon it with
Nutmeg, mix all together with the Yolk of a raw Egg and with
a little Flour, roll it up into little Balls and fry them, but not too,
much. Then lay your Fifh and Balls before the Fire, pour out
all the Fat of the Pan, pour in the Liquor which 1s boiled with
the Spice and Herbs, ftir it round in the Pan, then put in Half
a Pint of Red Wine, a few Truffles and Morels, a few Mufhrooms,
a Spoonful of Catchup and the Juice of Half a fmall Lemon. Stir
it all together and let it boil, then ftir in a Piece of Butter rolled
in Flour ;. ftir it round, when your Sauce is of a fine Thicknefs,
pat in your Fifh and Balls, and when it is hot difh it up, put in
the Balls and pour your Sauce over it. Garnifh with Femon. In
the fame Manner drefs a {mall Turbatt, or any flat Fith.
To
it is enough, take out. the Sweet Herbs and Onion, and put in the —
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To
ry
: . AKE a Pair of Soals, make them clean, lay them in Vinegar ;
Salt and Water two Hours ; then dry them in a Cloth, put
them into a Stew-pan, put to them a Pint of White Wine, a Bundle
of Sweet Herbs, an Onion ftuck with fix Cloves, fome Whole Pep-
per and a little Salt; cover them, and let them boil. Whenthey
are enough, take them up, lay them in your Dith, ftrain the Li-
quor, and thicken it up with Butter and Flour. Pour the Sauce
over, and garnifh with fcraped Horfe-raddiih and Lemon. In
this Manner drefs a little Turbutt. It is a genteel Dith for Supper.
rou may add Prawns or Shrimps, or Muffels to the Sauce. .
<
To make a Collar of Fith in Ragoo, to lok like a |
‘Breaft of Veal Collared. —
PARE a large Eel, skin it, wafh it clean and parboil it, pick off J
the Flefh and beat it in a Mortar. Seafon it with beaten Mace,
Nutmeg, Pepper, Salt, a few Sweet Herbs, Parfley anda little
Tiemon-pee! chopped fmall. Beat all well together with an equal =~
Quantity of Crumbs of Bread’; mix it well together, then take a
Turbutt, Soals, Scate or Thornback, or any flat Fifh that will roll
cleverly. Lay the flat Fifh on the Dreffer, take away all the Bones
and Fins,. and cover your Fifh with the Farce: Then roll it up as
tight as you can, and open the Skin of your Eel, and bind theCol- —
lar with it nicely, fo that. it may be flat Top and Bottom to.
_ftand wel] in the Difh; then butter an earthen Difh, and fet it in
upright; flour it all over, and ftick a Piece of Butter on the Top
and round the Edges, fo that it may rum down on the Fifh, and
let it be well baked 5 but take great Care it is not broke. Let.
there be a Quarter of a Pint of Water in the Difh. y
_ In the mean Time, take the Water the Eel.was boiled in, and all:
the Bones of the Fifh. Set them on to boil, feafon them with.
Mace, Cloves, Black and White Pepper, Sweet Herbs and Onion.
Cover it clofe, and let it boil till there is about a Quarter of a
Pint; then ftrain it, add to it a few Truffles and Morels, a few
Mufhrooms, two Spoonfuls of Catchup, a Gill of Red Wine, a
Piece of Butter as big as-a large Walnut rolled in Flour. Stir all
together, feafon it with Salt to your Palate, fave fome of the Farce
you make of the Eel and mix with the Yolk of an Egg, and roll
them up in little Balls with Flour, and fry them of a light Brown.’
When your Fifh is enough, lay it in your Difh, skim all the Fat
oft the Pan and pour the Gravy to your Sauce. Let it all boil
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together till it is thick. Then pour it over the Roll, and put in
your Balls. Garnifh with Lemon. os yh)
This does beft in a Tin Oven before the Fire, becaufe then you
can bafte it as you pleafe. This is a fine Bottom-Difh. xf
To butter Crabs, or Lobfters.
em AKE two Crabs, or Lobfters, being boiled, and cold, take
4 all the Meat our of the Shells and Bodies, mince it {malt,.
‘and put it all together into a Sauce-pan 5 add to it a Glafs ‘of
White Wine, two Spoonfals of Vinegar, a Nutmeg grated, then F
~ det it boil up till it is thorough hot. Then have ready Half a 4
Pound of frefh Butter, melted with an Anchovy, and the Yolks
of two Eggs beat up-and mixed with the Butter; then mix Crab
and Butter all together, fhaking the Sance-pan conf{tantly round ~
_ tilbit 1s.quite hot. Then have ready the great Shell, either of the
- Crab, or Lobfter, lay it in the Middle of your Difh, pour fome
into.the Shell, and the reft in little Saucers round the Shell,
{ticking three-corner Toafts Between the Saucers, and round the
Shell. This is a fine Side-Difh at a Second Courfe.
To butter Lobfters another Way.
PABSOIL your Lobfters, then break the Shells, pick out
all the Meat, cut it.fmall, take the Meat out of the Body,
mix it fine with a Spoon in a little White Wine: For Example,
a fmall Lobfter, one Spoonful of Wine, put it into a Sauce-pan
with the Meat of the Lobfter, four Spoonfuls of White Wine, a
Blade of Mace, a little beaten Pepper and Sale. Let it ftew all 3
together a few Minutes, then ftir in a Piece of Butter, fhake your =
Sauce-pan round till your Butter is melted, put in a Spoonful of
Vinegar, and ftrew in as many Crumbs of Bread as will make it
thick enough. When it ishot, pour it into your Plate, and gar-
nifh with the Chine of a Lobfter cut in four, peppered, falted,
and broiled. This makes a pretty Plate, or a fine Difh, with
two or three Lobfters. You may add one Tea Spoonful of fine
Sugar to your Sauce.
To roafi Lobfters.
B OIL your Lobfters, then lay them before the Fire, and bafte:
4 them with Butter, till they have a fine Froth. Difhthem up
with plain melted Butter in a Cup, ‘his is as good a Way to
the full as roafting them, and not Half the Trouble. 2 :
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cee The at ip Cuter,
wei ‘phe a Mie Dif of ‘Tobias:
ere three Lobfters, boil the largeft as eins er froth
it before the Fire. Take the other two. boiled, ‘and butter
~them as in the foregoing Receipt. Take the two Body-thells, |
heat them hot, and fill them»with the buttered Meat, Lay the ©
darge Lobfter in the Middle, and the: two Shells on each ee
and thetwo great Claws of the middle Lobfter at each End ;/and
‘the four Pieces of Chines of the two Lobfters broiled, ‘and Je
on Ange End. This, if. nicely eg makes : a Logit Dif.
To drefs a Crab. prints is ft it ee
TAVIN G taken out the Meat, and cleaited it from che Skin,
“put it into a Stew-pan, with ‘Half a Pint of 'W hite Wine,"a
little Nutmeg, Pepper and Salt, over a flow Fire. Throw ine
few Crumbs of Bread, beat up one Yolk of an Bde with on
‘Spoonful of Vinegar, théow it in, then fhake the ede pe round
a Minute, and ferve it up ona Plate. ude Vie BAG Beep
To flew Prawns, Shrimps, or Crawfith.
Pp! CK out the T ails, lay them by about two Quarts, takethe |
Bodies, give them a bruife, and put them iato a Pint. f :
‘White Wine, with a Blade of Mace. Let’them ftew a Quarter ©
of an Hour, ftir them together, and’ ftrain them; then wafh out
the Sauce-pan, put to it the ftrained Liquor, and Tails : Grate
‘atmall Nutmeg: in, add a little Salt, and a Quarter, ofa Pound
‘of Butter rolled in Flour; Shake it all together, cut a pretty thin
Toaft round a Quarter of a Peck Loaf, toaft it Brown ‘on both
Sides, cut it into fix Pieces, lay it clofe together in the Bottom of
our Difh, and pour your Fifh and Sauce over it. Send it to
‘Table hot. If it be Crawfith or Prawns, gatnifh your Difh with
fome of the biggeft Claws, laid thick round. «Water will doin
she i room i NANG enki add a Spo okie of ‘Vinegar. pe eae
sal % "Te make Collops of Oyfters. «. an yao
put your Oyfters into Scollop-fhells for that pitpefe, fet iets
on your Gridiron over a good clear Fire, let them ftew cll
_-you think your Oyftetsare enough, then have ready forne Crumbs —
of Bread rubbed in a clean ae fill your Shells,.and fet'them ~
‘before a good Fire, and bafte them well with Butrer....Let them —
‘be of a fine Brown, keeping them turning, to.be brown all over
alike; but’ Tin Oven does them beft before the Fire. They 7 ,
muc
ae ae re
made Plain and Fafy. (187
much the beft done this Way, though moft People ftew the Oyfters .
firft in a Sauce-pan, with a Blade of Mace, thicken’d-with a Piece
of Butter and fill the Shells, and then: cover them with Crumbs,
and Brown them with a hot Iron: But the Bread has not the fine
‘Tatte of the former. ~ PVRS AYE
| To flew Muffels, — .
W ASH them very clean from the Sand in two or three Waters,
pur them into a Stew-pan, cover them clofe, and let them
ftew till all the Shells are opened ; thentake them out one by one,
pick them out of the Shells, and look under the Tongue to fee if
there be a Crab ; if there is, you muft throw away the Maffel 5
fome will only pick out the Crab, and eat the Muffel. When you
have picked them al] clean, put them into a Sauce-pan ; toa Quart
of Muffels put Half a Pint of the Liquor ftrained through a Sieve,
geet in a Blade or two of Mace, a Piece of Butter as big as a large
Walnut rolled in Flour; Jet them ftew, toaft {ome Bread Brown,
and lay them round the Difh, cut Three-corner-ways; pour in the
Moffels, and fend them to Table hor,
| Amther Way to flew Muflels. —
CUBEAN and ftew your Muffels as in the foregoing Receipt,
A only toa Quart of Muffels put a Pint of Liquor and a Quarter
of a Pound of Butter rolled in a very little Flour. When they are
enough, have fome Crumbs of Bread ready, and cover the Bot-.
tom of your Difh thick, grate Half a Nutmeg over them, and
pour the Muffels and Sauce all over the Crumbs, and fend them a
to Table. ; }
A third Way to drefs Maffels.
-QTEW them as above, and Jay them in your Difh;,. ftrew your
Crumbs of Bread thick all over them, then fet them before a
ood Fire, turning the Difh round and round, that they may be
Biows all aRke. Keep bafting them with Putter, that the Crumbs
may be crifp, and it will make a pretty Side-difh. You may do
Cockles the fame Way. | nes
To ftew Scollops.
¥Q OL them ‘very well in Salt and Water, take them ont and.
ftew them in a little of the Liquor, a little White Wine, a
little Vinegar, two or three Blades of Mace, two or three Cloves,
att Bb a Piece
) San bia in ite § sé — ny aes aN Nh ee
; Me : - . ot , ,
a Sic Yanan) ‘Shaye
13 se Drea The Art of Cookery), ae
@ pete! POE SDE get ee Pie be eh ctonty
2 Piece of Butter rolled in Flour, and the Juice of a Sevslle-.
Orange. Stew them well, and difh themup,
€ viias : ee ee '
PER gee a2 ee ee
. : To ragzoo Oyfters. ‘ano uc age
PARE a Quart of the largeft Oyfters you can get, open them,
{ave the Liquor, and ftrain it through a fine Sieve 5 wath
your Oyfters: in warm Water, make a Batter thus: Take two-
Yolks of Eggs, beat them well, grate in Half a Nutmeg, cu 3
little Lemon-peel {mall,'a good deal of Parfley, aSpoontul of the,
Juice of Spinach, . two Spoonfuls of Cream. oe Milk, beat it up_
with Plour-to.a thick Batter, have ready tome Butter in a Stew-.
pan,. dip’ your Oyfters one by one into the Batter,: and have ready ,
Crumbs of: Bread, then roll them in it, and fry them quick and
‘Brown; fome with the Crumbs of Bread, and fome without. Take
them out of the Pan, and fet them before the Fire,, then haye_
ready.a Quart of Chefnuts fhelled and skinned, fry, them in the
; fae es: big k heed Ube
“Botter;. when they are enough take them up,.pour the Fat out.of .
the Pan, fhake a little Flourall over the Pan, and rub a Piec 2 of,
Butter as big asa Hen’s Egg all over the Pan with your Spoon,
till it is melted and thick ; then put in the Oyfter-Liquor, three »
or four Blades of Mace, ftir it round, put ina few Piftacho-Nuts
felled, let them boil, then put in the Cheinuts} and. Halt aM
of White Wine, have ready the Yolks of two.Bggs jbeat up wi
four Spoonfuls of Cream’; ftir all well:together, when 1t.1s thick,
and fine, lay the Oyfters in the Difh,. and pour the,Ragoo,over,
them. . Garnifh with Chéfnuts.and Lemon, defi tooe 9. feos
You may ragoo Muffels, the fame Way:. Yousmay/leave out, the.
Piftacho-Nuts, if-you don’t like them ; but they give the Sauce.
a fine Flavour. |
peg Om fo vagoo Endive. , ihe
TAK E:fome fine White Endive, three Heads, Jay them, inrSats
+ ~and Water two or three Hours, take a Hundsed.of Afparagusy,
evtofk the Green Heads, chop the reft as far,as is tender {mall, lay
it.in Saltand Water, take-a-Bunch of Sellety, wadh it and fcrape
it clean, cut it in Pieces about three Inches Jong, bake i it 5 5 pour Batter, rat and Shear, tha it, i a .
t make Potatoes ike ¢ @Collar of Veal ar Maree :
AK E the Ingredients as before, make.it up in the Shape of
a Collar of Vealj!and with fome of it make round Balls.
Bake it with the Balls, fet the Gollar in the Middle, lay the Balle.
round,’ Jet your Sauce be Half; a Pint of Red Wine, Sugar enough
to {weeten it, the Yolks of 1 Bg Eggs, beat upa little Nutmeg,
ftir dll. thefe. together. (5K ae) of curdling ;_ when it is thick
enough, pour it over the C lar, ba tns; is, a pretty Pith for, a
Pirft, or’ ‘Second: Courfe. r%, send hey abe Ling mV
* iy "
. > Peay ’ : MeO WY
ge a See ie Beal pane oe et ow aba
IRST: bystinehiech bel thems cut them in two, broil ges till:
ithepate-Brown on both Sides: then lay’ ‘them | in the nig or.
Difh, and pour melted:Butter ‘6verthem, (1622.0 0 0) Coygque
2 Zo Sry Potatoes. . ,
cur ‘them into thin'Slices,-as big as a Crow i-piece, fry the
Brown, lay them in the Plate or Dith, pour'melted Butter; and
Sack and’ aero over ties Fhéle are @ pretty ores platen AW
Mh MOY, 84 i uatbot
pests Majeed Potatoes, BA 10 AE
Boilie Be. De statocs el them, aan put faa sig a WH “pan;
mafhpthem well: To twoPonndsi of Potatoes; put a Pint,of
Milk, a little Salt, ftir them well together, take Care;they don’t
ftick to the Bottom, then take a cnet of a yonne of Butter, ftir
in andeferye at Bpee py) yo m ,fossiae Mod Oe
i ¥
“To ‘grill ‘Shtimps. .
SEASON them with Salt and Pepper,, fired Parfley,, ‘$i
and.Scollop-fhells, well ; add {ome grated Bread, and, Jet them
Ade for Half.an Hour, ; “Brown PS with, an het ui di fy vé
them up. “et OnIVe efoN toc yn por a on 8 |
‘ger isedt A. "Buttered
Buttered Shrimps.
) STEW two Quarts of Shrimps in a Pint of White Wine, with
J Nutmeg, beat up eight Eggs, with a little White Wine and.
Half a Pound of Safer taking the Sauce-pan one Way all the
Time over the Fire till they are thick enough, lay toafted Sippets —
round a Difh, and pour them over it, fo ferve them up.
Lo drefs Spinach: -
DICK and wafh your Spinach well, put it into a Sauce-pan, with
a little Salt. Cover it clofe, and let it ftew till it is juft
_ tender ; then throw it into a Sieve, drain all the Liquor out, and
chop it fmall,:as much as the Quantity of a French Roll, add
Half a Pint of-Cream to it, feafon with Salt, Pepper, and grated
Nutmeg, put in a Quarter of a Pound of Butter, and fet it a ftew-
ing over the Fire for aC artery of an Hour, ftirring it often, Cuta
French Roll into long Pieces, about as thick as your Finger, fry
them, poach fix Eggs, lay them round on the Spinach, ftick the
Pieces of Roll in.and about the Eggs. . Serve 1t-upieither.for a
Supper, or a Side-difh at a Second Courfle. ray .
y >
: t ete gets &
©
Stewed Spinach and Eges.
ICK and wafh your Spinach very clean, ‘put it into a Sauce-
pan, with a little Salt; cover it clofe, fhake the Pan often, »
when it 1s juft tender, and whilft it is green, throw it into a Sieve
to drain, lay it into your Difh. In the mean Time have a Stew-
* pan of Water boiling, break as many Eggs into Cups as you
would poach. When the Water boils put in the Eggs, have an
Egg-flice ready to take them outwith, lay them on the Spinach,
and garhifh the Difh with Orange ‘cur into Quarters, with ~
melted Butter ina Cup. LON athd. % b Stil eat
-o boil Spinach, when you have not Room-on the
3 Fire, to do. by stfelf. eae
J AVE a Tin-box, or any other Thing that fhuts very clofe, put
“ in your Spinach, cover it fo clofe as'no Water can get in, and
put it into Water or a Pot of Liquor, or any Thing you are boil-
ing. It will take about an Hour, if the Pot or Copper boils. In
___ the fame Manner you,may boil Peas without Water. = 5) > ©
“
: Afparagus
mate Plain ana Eafy. 195
ead ant io) iy: 200 make Oyiter Loaves. io5 coc uta
-F RY the French Rolls as‘above, take Half‘a Pint of Oyfters,
~ ftéw'them in their own Liquor, then take out the Oyfters
with a Fork, ftrain the Liquor to them, put them into a Sauce-
pan again, with a Glafs of White Wine, a little beaten Mace, a.
little grated Nutmeg, a Quarter of a Pound of Butter rolled in
Flour, fhake them well together, then put them into the Rolls,
and thefe make a pretty Side-difh for a Firft Courfe. You may
rub in the Crumbs of two Rolls, and tofs up withthe Oyfters..-
aadieg To few Parfnips,. us
De ape celghn tender, {crape them from the Duft,, cut them into
Slices, put them'into a Sauce-pan with Cream’ enough ; for
Sauce’a Piece of Butter rolled in Flour, @little Sale, and fhake the '
Satice-pan often. When the Cream baifs, pour them/into a Plate
wrt
fora Corner-difh, or a Side-difh at Sipper. -
ay Bolt them tender, fcrape them clean, qhen ferape all the Soft
into a Sauce-pan, put as much Milk of Cream as will ftew
them. -Keep.them ftirring, and when qpite thick, ftir ina. goad
‘Piece of Butter, and fend them to Tablgg oye
abe ohled sdeqei io hea flew CucunBhhrsy ogee Gieesd cous:
ARE twelveCucumbers and flice therggeiiahick-as.a Half+crown,
* lay them in a coarfe Cloth to drain, tng when they are dry,
“floar'them and fry thei Brown in frefh Gulden; then take them
ain C . Vo out
H
t
Te
°F
mgt : PWR, Sai. i SORE a ae oe
196 “Lhe Art of Cookery,
out with an Egg-flice, lay them ina Plate before the Fire, and
have ready one Cucumber Whole, cut a long Piece out of the Side
and feoope out all the Pulp; have ready fry’d Onions peeled and
fliced, and fry’d Brown with the fliced Cucumber. Fill the whole.
Cuctimber with the fry’d Onion, feafoned with Pepper and Salt ;
put on the Piece you cut out, and tie it round with a. Packthread.
Fry it Brown,’ firft flouring it, then take it out, of the. Pan and
keep it hot; keep the Pan on the Fire, and with one Hand put
in a little Flour, while with the other you flir,it. When it 1s
thick put in two-or three Spoonfuls of Water, and Half a Pint of
White or Red Wine, two Spoonfuls of Catchup, ftir it together,
Ee in three Blades of Mace, four Cloves, Half a Nutmeg, a little
Pepper and Salt, all beat fine together; ftir it into the Sauce-pan,
then throw in your Cucumbers, give them a Tofs or two, then
Jay the whole Cucumbers in the Middle, the reft round, pour the
Sauce all. over, untie the Cucumber before you lay it ito: the
Difh. Gatnifh the Difh with fry’d Onions, and fend it to Table
hot. ‘This-is a pretty Side-difh at a Firft Courfe. eee
ae ‘To ragoo French Beans. 9
"TAKE a Quarter of a Peck of French Beans, {tring them, don’t
{plit them, cut them in three a-crofs, lay them in Salt and
Water, then take them out. and dry them in a coarfe Cloth, fry
them Brown, then pour out all the Fat, put in a Quarter of a Pint
of hot Water, ftir it into the Pan by Degrees, let it boil, then
teke a Quarter of a Pound of frefh Batter rolled in a very little
Flour, two Spoonfuls of Catchup, ‘one Spoonful of Muihroom-
Pickle, and four of White Wine, ‘an Onion ftuck with fix Clovés,
two or three Bladés‘of Mace beat, Half a Nutmeg grated, a little
Pepper and Salt; ‘ftir it all together for a few Minutes, then throw
in the Beans, fhake the Pan for a Minute or two, take out the
~ Onion and pour them into your Difh. This is a pretty Side-difh,
and you may garnifh with what you fancy, either pickled French
Beans, Mufhrooms, or Sampier, or any Thing elfe. -
. ow Ragoo of Beans, with a Force,
Rn» GO.O them as above, take two large Carrots, ferape and
boil them tender, then mafh them’in a Pan, feafon with Pep-
per and Salt, mix them with a little Piece of Butter and the Volks
of two raw Eggs. Make it into what Shape you pleafe, and bak-
ing it a Quarter of an Hour ina quick Oven will do; but a Tin
Oven 4s the beft. . Lay it in the Middle of the Difh, and the
Ragoo round, ‘Serve it up hot for.a Firft Courfe. Maas
Or
made Plain ana Easy. ae 197
Or this Way Beans ragoo'd with a. Cabbage. —
"TAKE a nice little Cabbage, abont as big as a Pint Bafon ;
- when the outfide Leaves, ‘Top, and Stalks are .cut off, half
boil it, cut a Hole in the Middle pretty big, take what you cut out _
and chop it very fine, with a few of the Beans boiled, a Carrot boiled
and mained, and a Turnip boiled; mafh all together, put them
into a Sauce-pan, feafon them with Pepper, Salt and Nutmeg, a
good Piece of Butter, {tew them a few Minutes over the Fire, itir-
ring the Pan often. In the mean Time put the Cabbage into a
_ Satce-pan, but take great Care it does not fall to Pieces ;.put to
~ Gt four Spoonfuls of Water, two of Wine and one of Catchup; have
Suerte of Mufhroom-Pickle, a Piece of Butter rolled ina little
Flour, a very little Pepper, cover it clofe and let it ftew foftly till
it is tender ; then take it up carefully, and lay it in the Middle of
the Difh, pour your mafh’d Roots in the Middle to fill ir up high
and your Ragoo round it. You may add the Liquor the Cabbage
was {tewed in, and fend it toTable hot. This will do for a Top,
Bottom, Middle, or Side-difh. When Beans are not to be had,
‘you may cut Carrots and Turnips into little Slices and fry them 5
the Carrots in little round Slices, the Turnips in long Pieces about
two Inches long and as thick as one’s Finger, and tofs them up in
the Ragoo. ith
o 4o Beans ragoo’d with Parfnips.
utentere ce Parfnips, {crape them clean and boil them in
“Water. When tender, take them up, fcrape all the Soft into a
Sauce-pan, add to them four Spoonfuls of Cream, a Piece of But-
ter as big as a Hen’s Egg, chop them in the Sauce-pan wells and
when they are quite thick, heap them up in the Middle of th;
Difh and the Ragoo round. . ia
Beans ragoo’d with Potatoes.
OIL two Pounds of Potatoes foft, then peel them, put them
into a Sauce-pan, put to them Half a Pint of Milk, itir them
about, and a little Salt; then ftir in a Quarter of a Pound of Burtcr,
keep ftirring all the Time till it is fo thick, that you can’t ftir
the Spoon in it hardly for Stiffnefs, then put it into a Halfpenny
Welch Dith, firft buttering the Difh. Heap them as high as
they will lye, flour them, pour a little melted Butter over ir and
then a few Crumbs of Bread. Set it into a Tin Oven before the
Fire; and when Brown, lay it in the Middle of the Difh, (take
RPG 2 great
198 - The Art of Gookery;
great Gare, yon donit-emalh 42): pou you
it to Table hot. 8).
by pac tye : ‘Tor ag 00 Sell ery. i | chip PR Ae
Tf you would have it White, put in White Wine inftead of Red;.
and fome Cream for a Second Courfe, - eu ie eS
| ‘To ragoo Mufhrooms. fe
EEL and fcrape the Flaps, put a Quart into a Sauce-pan, a
very little Salt, fet them on a quick: Fire, Jét them boil up,
then take them off, put to them a Gill of Red Wine, a Quarter of
a Pound of Butter rolled in a little Flour, a little Nutmeg, a, little
beaten Mace, fet it on the Fire, ftir it now and then; when it is
thick and fine, have ready the Yolks of fix Eggs hot and: boiled.
ina Bladder hard, Jay it'in the Middle of your Difh, and pour
the Ragoo over it. “Garnifh with broiled Mufhrooms. . ie
44 pretiy Difo of Eggs,
B@it fix Eggs hard, peel them and cut them in thin Slices,
“put a Quarter of a Pound of Butter into the Stew-pan, then
put in your Eggs and fry them quick. Half a Quarter of an Hour
will do them. You muft be yery careful not to break them, throw
over them Pepper, Salt and Nutmeg, Jay them in your Difh be-
fore the Fire, pour out all the Fat, fhake ina little Flour, and
have ready two Shallots cut {mall ; throw them into the Pan) pour.
in a Quarter of a Pint of White Wine, a little Juice of Lemon,
and a little Piece of Butter rolled in Flour. Stir all together till
it isthick; if you have not Sauce enough, put in a little more
Wine,
made Plain and Eafy. 1998
W ine, toaft fome thin Slices of Bread cut Three-corner-ways, and
lay round your Difh, pour the Sauce all over and fend it to Table
hot, You-may put Sweet Oil on the Toatt, if it be agreeable: . :
Ee Fgegs a la Tripe. co. ear ee
Bolt your Eggs hard, take off the Shells and cut them Long-
YD waysin four Quarters, put a little Butter Into a Stew- pan, Tet
it melt, fhake ina little Flour, ftir it witha Spoon, then he in
your Eggs, throw a little grated Nutmeg’ all over, a little Salt, a
good deal of fhred Parfley, fhake your Pan round, pour ina little
Cream, tofs the Pan round carefully, that you don’t break the
Eggs. When your Sauce is thick and. fine, take up your Eggs,
pour the Sauce.all over them, and.garnifh with Lemon. he
i A Fricafey of Eggs. | .
pyes eight Eggs hard, take off the Shells, cut them into Quar-
4 ters, have ready Half a Pint of Cream, and a Quarter of a
Pound of frefh Butter ; ftir ‘it together over the Fire till it is
thick-and fmooth, lay the Eggs in your Difh and pour the Sauce
all over. Garnifh with the hard Yolks of three Eggs cut in two,
and lay round the Edge of the Difh. » a iO '¢
A Ragoo: of Eggs. |
Bolt twelve Eggs hard, take off the’Shells, and with a little
‘Knife very carefully cut the White a-crofs Long-ways, fo that
the White may be in two Halves, and the Yolks Whole. Be careful
neither to break the Whites nor Yolks, take a Quarter of a Pint of
pickled Mufhrooms chopped very’ fine; Half an Ounce of Trufiles
and Morels, boiled in thrée or four Spoonfuls of Water, fave the
Water, and chop the Truffles and Morels very {mall, boil a little
Parfley, chop it fine, mix them tegether with the Truffle- Water
you faved, grate a little Nutmeg in, a little beaten Mace, put it
into a Sauce-pan with three Spoonfuls of Water, a Gill of Red
Wine, one Spoonful of Catchup, a Piece of Butter as big as’a large
_ Walnut rolled in Flour, ftir all together and Jet it botl. In the
mean Time get ready your Eggs; lay the Yolks and Whites in
_ Order in your Difh, the hollow Parts of the Whites uppermoft, .
that they may be filled; take fome Crumbs of Bread, and try them
brown and crifp, as you do tor Larks, with which fill up the
Whites of the Eggs as high as they will lye, then pour in your
Sauce all over and garnifh with fry’d Crumbs af Bread. This is
a very genteel pretty Difh, if it be well done.
To
200 a The Att of Cokes:
‘We ty wuss
To Sur Eggs. MPM ‘f |
cur aToatt round a Quartern Loaf, toaft it Brown, la yit on “ibe 7
Difh, butter it, and very carefully break fix or eight Eggs on
the Toatt, and take a ‘red-hot Shovel, - and. hold over thehs
— When they are done, {queeze a Seville Orange over them, eae |
a little Nutmeg over it, and ferve it up for a “Side- -plate. Or you
may poach your Eggs, "and Jay them on the Toaft; or toaft your
Toaft crifp, and pour a little boiling Water over it; feafon it
with a, tittle le Salt, and then se your poached Eggs on it.
Io drefs Fees with Bread.
TAKE. a Penny-Loaf, foak it in a Quart of hot Milk for
two Hours, or till the Bread is foft, then ftrain it through 2.
-coarfe Sieve, put to it two Spoonfuls of Orange-flower Water, or
Rofe- Water; {weeten it, grate in a little Nutmeg, take a litt
Dihh, butter the Bottom of it, break in as many Eggs as will cover
' the Bottom of the Dish,- pour in the Bread and Milk, fet. at in a
Tin Oyen. before the Fire, and Half an Hour will bake it; orit
will do on a Chaffing- difh. of Coals. Gaver: it He ac before: ie
Fire, or bake it in a flow Oyen.
» oo farce Rees ia
G EF twa Pasties Lettuces, {cald them,, with a few. Mufh
- rooms, Parfley, Sorrel and Chervil ; then chop themiive
{mall, with.the Yolks of hard Eggs, feafoned with Salt and Nut-
meg, ‘then ftew them in Butter ; and when they are enough, put
in.a little Cream, then pour;them into the Bottom of a Dith.
"Fake. the Whites, and chop.them very fine with Parfley, Nutmeg
- and Salt. Lay this round the Brim of the: Dik; and run a eee me
Fire- fhoyel. over it, to Brown it. Wey itn
AA eek cm
Eggs with Lettuce. k a
gon ALD dine eOaUNee eet! in fair Water, fqueeze them: ait, :
then flice them and tofs them up inva Sauce+pan with a Piece
of Butter ; feafon them with Pepper, Salt and a little Nutmeg.
Let them ftew Half an Hour, chop them well together, when they
are enough, lay them in your Difh, fry fome Eggs nicely in But-
et and lay « on heehee ‘gba with Seville Orange. :
made Plain dnd Eafy. 20%
To fry Eges as round as Balls.
JAVING a deep Frying-pan, and three Pints of clarified But-
ter, heat it as hot as for Fritters, and ftir it with a Stick, till
it runs round like a Whirlpool ; then break an Egg into the Mid-
dle, and turn it round with your Stick, till ic be as hard: as a
poached Ege ; the whirling round of the Butter will make it as:
round as a Ball, then take it up with a Slice, and put icin a Difh
before the Fire: ‘They will keep hot Half an Hour and yet be
foft; fo you may do as many as you pleafe. You may ferve thete
with what you pleafe, nothing better than ftewed Spinach, and
garnifh with Orange. | %
To make an Ege as big as Twenty.
?p A RT the Yolks from the Whites, ftrain them both feparate
* through a Steve, tye the Yolks up in a Bladder in the Form
_ of a Ball. Boil them hard, then put this Ball into another Blad-
der, and the Whites round it ; tye it up oval Fafhion, and boil
it. Thefe are ufed for grand Sallads. ‘Vhis is very pretty for a
Ragoo, boil five or fix Yolks together, and lay inthe Middle of
_ the Ragoo of Eggs; and fo you may make them of any Size you
pleafe. .
To make a Grand Dib of Eggs.
. Noone moft break as many Eggs as the Yolks will fill a Pint
_ Bafon, the Whites by themfelves, tie the Yolks by themfelves
in a Bladder round: Boil them hard, then have a wooden Bowl
that will hold a Quart, made like two Butter-difhes, but in the
Shape of an Egg, with a Hole through one at the Top.. You are
to obferve, when you boil the Yolks to run a Packthread through
it, and a Quarter of a Yard hanging out.’ When the Yolk is
boiled hard, put it into the Bowl-difh; but be careful to hang it
fo as to be in the Middle. The String being drawn through the.
Hole, then clap the two Bowls together and tie them tight, and
with a fine Tunnel pour in the Whites through. the Hole : Then
ftop the Hole clofe, and boil it hard. It will take en Hour. When
it is’boiled enough, carefully open it, and cut the String clofe. In
the mean Time take twenty Eggs, beat them well, the Yolks by
themielves, and the Whites by themfelves ; divide the Whites tntq
two, and boil them in Bladders the Shape of an Ege. When
they are boiled hard, cut one in two long-ways and one crofs-wavs,
and with a fine fharp Knife cut out fome of the White in the
Middle ; lay the great Egg in the Middle, the two long Halves
en
4
202 Lhe Art of Cookery;.
on each Side, with the hollow Part uppermoft, and the two round
flat between. ‘T'ake an Ounce of Truffles and Morels, cut them -
very {mall, boil them in Half a Pint of Water till they are tender,
then chop a Pint of frefh Mufhrooms clean picked, wafhed and
chopped fmall, and put into the ‘Truffles and Morels... Let them
boil, add a little Salt, a little beaten Nutmeg, a little beaten Mace,
and add a Gill of pickled Mufhrooms chopped fine. Boil fixteen
of the Yolks hard in a Bladder, then chop them and mix them
with the. other Ingredients ; thicken it with a Lump of Butter.
rolled in Flour, fhaking your Sauce-pan round till hot and thick,
then fill. the: round with this, turn them down again, and fill
the two Jong ones ; what remains, fave to put.into the Sauce-pan.:
Take a Pint of Cream, a Quarter of a Pound of Butter, the other
four Yolks beat fine, a Gill of White Wine, «a Gill of pickled
Mufhrooms, a little beaten Mace, and a little Nutmeg; put all
into the Sauce-pan to the other Ingredients, and ftir all well toge-
ther one way till it is thick and fine ; pour it over all, and gar-
nifh with notched Lemon. — Sion oer se
This is a grand Difh ata Second Courfe. Or you may mix it
up with Red Wine and Butter, and it will do for a Firft Courfe, :
bs i AKE the Whites of twelve Eggs, beat them up with four
Spoonfuls of Rote-water, a little grated Lemon-peel, a little
Nutmeg, «and {weeten with Sugar: Mix them well, boil them in
four Bladders, tie them in the Shape of an Egg, and boil them
hard... They will take Half an Hour. Lay them in your Difh,
when cold; mix Half a Pint of thick Cream, a Gill of Sack, and
Half the Juice of a SevsdJe Orange. Mix all together, and fweeten
vith fine Sugar, and pour over the Eggs. Serve it up for a Side-
cith at Supper, or when you pleafe. en a es
Be ed) To drefs Beans in Ragoo,
Y OU muvft boil your Beans fo that the Skinsawill flip off: ‘Take
about a Quart, feafon them with Pepper, Salt and Nutmeg;
then flour them. and have ready fome Butter in a Stew-pan, ‘throw
in your Beans, fry them of a fine Brown, then drain them from the
Fat, and lay them in your Difh. Have ready a Quarter of a Pound
_of Butter ‘melted, and Half a Pint of the blanched Beans boiled,
and beat ina Mortar, witha very little Pepper, Saleand Nutmeg 5
then'by Degrees mix them in the Butter, and poar over the other
Beans. Garnifh with a boil’d and fry’d Bean, and fo on till
HEL, BERL oO} sib! ck 18072 4 ee eo
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made Plain and Eafy. 203
you fill the Rim of your Difh.. They are very good without
frying, and only plain Butter melted over thems”
brs. $ na Amulet of Beans. - pate
B LANCH your Beans, and fry them in fweet Butter, witha
little Parfley, pour out the Butter, and pour in fome Cream.
Let it fimmer, fhaking your Pan; feafon with Pepper, Salt and
Nutmeg, thicken with three or four Yolks of Eggs, have ready a
Pint of Cream, thickned with the Yolks of four Eggs, feaion
with a little Salt, pour it in your Difh, and lay your Beans on the
Amulet, and ferve it up hot. ise
‘The fame Way you may drefs Mufhrooms, Truffles, Green Peas,
Aiparagus, and Artichoke- bottoms, Spinach, Sorrel, &c. all being
firft cut into {mall Pieces, or fhred fine. _ ‘ Ge
e ae
9
To make a Bean Tanfey.
Be de AK E two Quarts of Beans, blanch, and beat them very fine in
a Mortar ; feafon with Pepper, Salt and Mace ; then putin
the Yolks of fix Eggs, and a Quarter of a Pound of Butter, a Pine
of Cream, Half a Pintof Sack, and fweeten to your Palates. Soak
four Naples Bifcuits in Half a Pint of Milk, mix them with the
other Ingredients. Butter a Pan and bake it, then turn it on a
Difh, and ftick Citron and Orange-peel candied, cut {mall, and
ftuck about it. Garnifh with Seville Orange. cai
Zo make a Water. Tanfey.
‘TAs E twelve Egos, beat them very well, Half a Manchet
grated, and fifted through a Cullender, or Half a Penny Roll,
Half a Pint of fair Water. Colour it with Juice of Spinach, and
one {mall Sprig of Tanfey beat together; feafon it with Sugar to
your Palate, a little Salt, a {mall Nutmeg grated, two or three
Spoonfuls of Rofe-water, put it intoaSkellet, ftir it all one Way,
and let it thicken like a Hafty-pudding. ‘Then bake it, or you
- may butter a Stew-pan and put it into, Butter a Dish and lay over
it; when one Side is enough, turn it with the Difh, and flip the
other Side into the Pan. When that is done, fet it intoa Maflereen
and throw Sugar all-over, and garhifh with Orange.
| Peas. Francoife. Mi
ih fis KE aQuart of fhelled Peas, cut a large Spani/h Onion, or
two middling ones {imall, and two Cabbage or S¢/efia Letruces
cut fmall, put them into a Sauce-pan, with Half a Pint of Water,
feafon them with a little Salr, a little beaten Pepper, and a little
Dd beaten
ah Seebs (he. fre fee eee - ae hart bY aN A a AC PT Ree Ae Ph eee
' % or t iS My ; a
aes oe oe | "
204, » Lhe Art of
beaten Mace and Nutmeg. — Cover them clofe, and let them ftew
a Quarter of an Hour, then put in a Quarter of a Pound of frefh
Butter rolled in a little Flour, a Spoonful of Catchup, a little
Piece of burnt Butter as big as a Nutmeg; cover them clofe,, and
let. it fimmer foftly an Hour, often fhaking the Pan. When it
fs enough) ferve’tt up for a'Side-dith. °°" aS
- Foran Alteration, you may ftew the Ingredients as above; then
take a {mall Cabbage-Lettuce, and Half boil it, then drain it, cut —
the Stalk flat at the Bottom, {0 that it will ftand firm in the Difh,
and with a Knife very carefully cut out the Middle, leaving the
outfide Leaves whole. Put what you cut out into a Sauce-pan,
chop it, and put a Piece of Butter, a little Pepper, Salt and Nut-
meg, the Yolk of a hard Egg chopped, a few Crumbs of Bread,
mix all together, and when it 1s hot fill your Cabbage, put fome
Butter into a Stew-pan, tie your Cabbage, and fry it till youthink
it is enough, then take it up, untie it,’ and firft pour the Ingredi-
ents of Peas into your Difh, fet the forced Cabbage in the Middle,
and have ready four Artichoke-bottoms fry’d, and cut in two,) anc
laid round the Difh. This will do for a‘Top Dish... 65 . >
4
?
Green Peas with Cream.
6 Ase a Quart of fine Green Peas, put theth in a Stew-Patt
4. with a Piece of Butter as big as an Egg, rolled in 4 little Flour,
feafon them with a little Salt and Nutmeg, a Bit of Sugar as big as
a Nutmeg, a little Bundle of Sweet Herbs, fome Parfley chopped
fine, a Quarter of .a Pint of boiling Water. Cover them clofe,
and let them ftew very foftly Half an Hour, then pour in a Quar-
tér of a Pint of good Cream. Give it onevboil, and-fefvé m up’
for a Side-plate. ogee eepy = Set ®:
’ 44 Farce Meagre Cabbage... 9 i sie.
AKE a White-heart Cabbage, as big as the Bottom of a
4. Plate, let it boil five Minutes in Water, then drain it, cut °
the Stalk flat to ftand in the Dith, then carefully open the Leaves,
and take out the Infide, leaving the outfide Leaves whole. - Chay
what you take out very fine, take the Flefh of two or three Flouy-
ders or Plaife clean from the Bone; chop it with the Cabbage
and the Yolks and Whites of four hard Eggs, a Handful of picked
Parfley, beat all together in a Mortar, with a Quarter of a Pound
of melted Butter ; mix it up with the Yolk of an Egg, and a few
Crumbs of Bread, fill the Cabbage, and tie it together, put it into '
a deep Stew-pan, or Sauce-pan, put to it Half a Pint of Water, a
Quarter of a Potind of Butter rolled in a little Flour, the ar of
Ur .
a
: is di
eae made Plain and Eafy. 205
four hard Eggs, an Onion ftuck with fix Cloves, Whole Pepper,
and Mace tied in a Muflin Rag, Half an Ounce of Truffles and
Morels, a Spoonful of Catchup, a few pickled Mufhroome; cover
it clofe, and let it fimmer an Hour. If you find it 1s not enough,
you muft do it longer. When it is done, lay it in your Difh,
untie it, and pour the Sauce over 1. | re idle
oy Lo farce Cacumbers. pica
"TARE fix large Cucumbers, cut a Piece off the Top, and fcoop
~* out all the Pulp ; take a large White Cabbage boiled tender,
take only the Heart, chop it fine, cut a large Onion fine, fhred
{ome Parfley and pickled Mufhrooms f{mall, two hard Eggs
‘chopped very fine, feafon it with Pepper, Salt and Nutmeg ; ftuff
your Cucumbers full, and put on the Pieces, tie them with a
Packthread, and fry them in Butter of a light Brown; have the
following Sauce ready: Take a Quarter of a Pint of Red Wine, a
Quarter of a Pint of boiling Water, a fmall Onion chopped fine, a
little Pepper and Salt, a Piece of Butter as big as a Walnut rolled
in Flour; when the Cucumbers are enough, lay them in yourDifh,
pour the Fat out of the Pan and pour 1n this Sauce a it boil,
and have ready two Yolks of Eggs beat fine, mixed with two
| or three ee Bp of the Sauce, then turn them into the Pan, let
them boil, keeping ir ftirring all the Time, untie the Strings and
pour the Sauce over. Serve it up for a Side-difh.. Garnifh with
the Tops.
To few C ucumbers.
AKE fix large Cucumbers, flice them; take fix large Onions, _
peel and cut them in thin Slices, fry them both Brown, then
drain them and pour out the Fat, put them into the Pan again,
with three Spoonfuls of hot Water, a Quarter of. a Pound of Butter
rolled in Flour, and a Tea Spoonful of Muftard; feafon with Pep-
per_and Salt, and let them ftew a Quarter of an Hour foftly, fhak-
ing the Pan often. When they are enough, difh them up. |
F ry’d Sellery.
774 KE fix or eight Heads of Sellery, cut ¢ff the green Tops,
and take off the outfide Stalks, wafh them clean and pare the
Roots clean 3 then have ready Half a Pint of White Wine, the
Yolks of three Fggs beat fine, and a little Salt and Nutmeg; mis all
well together with Flour into a Batter, dip every Head into the
| Ddz Batter,
206, | Art bof Geen *
Batter, and fry ea A ah ter. When shes hy them i in Roe,
Difh, and ke melted But ‘ter over ‘them, ~
% ws 'g a = ee
Sell lery. with Cream. med FoR By
47 ASH and clean fix or ei ight Heads of Sellery,. cut er bed
'Y three Inches Jong, boil them tender, pour away all theWater, ~
and take the Yolks of four Eggs beat fine, Half a Pint of Cream,
‘a litrle Sale and Nutmeg; pour it over, keeping the Pan Jae
all the: ppt When it begins to be thick, sks it RP: -
2
t 5 ‘ ‘ 4
bi ~ Cauliflowers. fey'd.
ee K E two fine Cauliflowers, boil them in 1 Milk vs Wiese:
then leave one Whole, and pull the other to Pieces; take Half
a Pound of Butter, with two Spoonfuls of Water, a little Duft of
Flour, and melt the Butter in a Stew-pan; then put in the whole
Cauliflower cut intwo, and the other pull to Pieces, and fry it till
it is of a very light Brown. Seafon it with Pepper and Salt.
When it is enough, lay the two Halves 1 in the Middle, and Beet
the reft all over. et
To make an Oatmeal Pudding:
AKE a Pint of fine Oatmeal, boil it in three Pints of new.
Milk, flirring ie till it 1s as thick as a Hafty-Pudding ;, take.
it off, and ftir in Half a Pound of freth Butter, a little beaten Mace
and Nutmeg, and a Gill of Sack 5 then beat up eight Eggs, Half
the Whites, 1 ftir it all well together, lay a Puff-paite al] over the
Difh, pour in the Pudding, and bake it Half an Hons Vr. cs
ne boil at with a few Currants, } q
To make a Potatoe Pudding.
AKE a Quart of Potatoes, boil them foft, peel them and aT :
them with a Back of a Spoon, and rub them through.a Sieve,
_ to have them fine and {mooth 5 ; take Half a Pound of frefh Butter
melted, Half a Pound of fine Sugar, fo beat them well together
till they are very fimooth, beat fix Eggs, Whites and all, ftir
them in, and a Glafs of Sack or Brandy. You may a dd Half a.
Pound of Cr urrants, boil it Half an Hour, mele Bitter w ith aGlafs
of WI 1ite Wine; {weeten with Sugar, cae pour over it. You may
bake it ina Dith, with Puft-pafte all round the Dish and at the
Bottom. '
Io
ial
made Plain and Eafy. 207
To make a fecond Potatoe Pudding. ag ered
Bolle Pounds of Potatoes, and beat them in a Mortar
fine, beat in Half a Pound of melted Butter, boil it Half an
Hour, pour melted Butter over it, with a Glafs of White Wine, ,
or the Juice of Sevi#e Orange, and throw Sugar all over the
Pudding and Difh.
To make a third Sort of Potatoe Pudding.
rp AKE two Pounds of white Potatoes, boil them {foft, peel and
beat them in a Mortar, or ftrain them through a Sieve till
they are quite fine; then mix in Half a Pound of frefh Butter
melted, then beat up the Yolks of eight Eggs and three Whites,
ftir them in, and Half a Pound of White Sugar firfely pounded,
Half a Pint of Sack, ftir it well together, grate in Half a large
Nutmeg, and ftir in Half a Pint of Cream, make a Puff-pafte,
and Jay all over your Difh and round the Edges; pour in the
Pudding, and bake it of a fine light Brown. © |
“For Change, put in Half a Pound of Currants; or you may
ftrew over the Top Half an Ounce of Citron and Orange-peel cut
thin, before you put it into the Oven.
To make an Orange Pudding.
"TARE the Yolks of fixteen Eggs, beat them well, with Halfa
Pound of melted Butter, grate in the Rind of two fine Sevi//e
Oranges, beat in Half a Pound of fine Sugar, two Spoonfuls of
Orange-flower Water, two of Rofe Water, a Gill of Sack, Half a
Pint of Cream, two Naples Bifcuits, or the Crumb of a Halfpenny
Roll foaked in the Cream, and mix all well together. Make a
thin Puff-pafte, and lay all over the Difh and round the Rim,
ur in the Pudding and bake it. It will take about as long.
baking as a Cuftard. |
To make a fecond Sort of Orange Pudding.
you muft take fixteen Yolks of Eggs, beat them fine ,mix them
- with Half a Pound of frefh Butter melted, and Half a Pound
of White Sugar, a little Rofe-Water and a little Nutmeg. Cut
the Peel ofia fine large Seviile Orange {o thin as none of the White
appears, beat"it fine in a Mortar till it is like a Pafte, and by De-
grees mix in the above Ingredients all together, then lay a Puff-
pafte all over the Difh; pour in the Ingredients, and bake ir.
A
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2080s The Ab of Cooker
To make a third Orange Pudding
+s ey +32 DS Re DS 4 ae) 7 a oF 4 ’
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a
To make a Lemon Pudding.
RATE the outfide Rind of two clear Lemons, then grate two
Naples Bifcuits and mix with the grated Peel, and add tto it
three Quarters of -a Pound of White Sugar, twelve Yolks of.
Eggs, and Half the Whites, three Quarters of a Pound of melted:
Butter, Half a Pint of thick Cream; mix all well together, lay a
Puff-pafte all over the Difh, pour the Ingredients in and bake it.
An Hour will bake it.
| Yo bake an Almond Pudding. =>
LANCH Half a Pound of fweet Almonds,. and four bitter
ones, in warm Water, take them and pound them ina Marble.
Mortar, with two Spoonfuls of Orange-flower Water, and two of)
Rofe-Water, a Gill of Sack 5 mix in four grated Naples Bifcuits,”
three Quarters of a Pound of melted Butter, beat eight Begs and» ~
mix them with a Quart of Cream boiled, grate in Half a Nutmeg.
and a Quarter of a Pound of Sugar; mix all well together, make a.
thin
made Plain and Eafy. = 2.09
To boil an Almond Pudding.
EAT a Pound of {weet Almonds as {mall as poffible, with three
-Spoonfuls of Rofe-Water, and a Gill of Sack or White Wine,
thin Puff-pafte and, lay all over the Difh, pour ia the Ingredients —
and mix in Half.a Pound of frefh Butter melted, with five Yolks
ot Eggs and two Whites, a Quart of Cream, a Quarter, of a Pound
of Sugar, Halfa Nutmeg grated, one Spoonful ot Flour andithree
Spoonfuls of Crumbs of White Bread ; mix.all well together, and
boil it. Ir will take Half an, Hour boiling. ng cruel pt
Lo make a Sagoe Pudding. |
ea Half a Pound of Sagoe be wafhed well in three or four hot
Waters, then*put to it a Quart of new Milk, and let it boil 'to-
gether till it is thick ; ftir it carefully, (for it 1s apt to burn) put in
a Stick of Cinnamon when you fet it on the Fire: When it is boiled
take it out; before you pour it ont, ftir in Half a Pound of frefh
Butter, then pour it into a Pan and beat up nine Eggs, with five
of the Whites and four Spoonfuls of Sack; ftir all together, and,
{weeten to your Tafte. Put in a Quarter of a Pound of Currants
clean wafhed and rubbed, and juft plump’d in two poms of
Sack and two of Rofe-Water: Mix all well together, lay a Puft-
pafte over 2 Dish, pour in the Ingredients and bake it... .. >
To make &@ Millet Pudding.
bah muft get Half a Pound of Millet-Seed, and after it is
+ wafhed and picked clean, put to it Half a Pound of Sugar, a
whole Nutmeg grated, and three eee Milk. When you have
mixed all well together, break in Half a Pound of frefh Butter ;
butter your Difh, pouritin and bake it
Jo make a Carrot Pudding.
yw muft take a’taw Carrot, f{crape it very clean and grate it:
‘Take Half a Pound of the grated Carrot, and a Pound of
grated Bread, beat up eight Eggs, leave out Half the Whites,
and mix the Eggs with Halfa Pint of Cream; then ftir in the,
Bread and Carrot, Half a Pound of frefh Butter melted, Half a:
Pint of Sack, and three Spoonfuls of Orange. flower Water, a Nut-
meg grated. Sweeten to'your Palate: “Mix all well together, and
if it 1s not thin enough, ftir in a little new Milk or Cream. Ler
it be of a moderate Thicknefs, Jay a Puff-palte all over the seh
and
et (TSE RPO AP Se Cs hey Rea Vane U0" UP SARE SAO cc eS en
aan ieee ous e
210 The Art of Cookery, |
and pour in the Ingredients. Bake it ; it will take an Hout’s bak-
ing. Or you may boil it ; but then you maft melt Butter, and put
in White Wine and Sugar. — gs aoe
wo il wd fecond Carrot ‘Pudding... 68 ty
GET two Penny-Loaves, pare off the Croft, foak them ina
Quart of boiling Milk, let it ftand till it 1s cold, then grate
in two or three large Carrots, then put in eight Egos well beat
and three Quarters of a Pound of freth Butter melted, grate in a
little Nutmeg and {weeten to your Tafte. Cover your Difh with
Puff-pafte, pour in the Ingredients and bake itan Hour,
| To make a Cowflip Pudding, >
HAVING got the Flowers of a Peck of Cowflips, cut them {mall
and pound them {mall, with Half a Pound of Naples Bifcuits
rated and three Pints of Cream. Boil them a little; then take
them off the Fire, and beat up fixteen Eggs, with a little Cream
and a little Rofe-Water. Sweeren to your Palate. Mix it all well
together, butter a Difh and pour it in. Bake it; and when it is
enough, throw fine Sugar over and ferve it up. tins
Nore, New Milk will do in all thefe Puddings when you
have no Creain. ee S sah Rae
Io make a Quince, Apricot, or White Pear-Plumb
io . Pudding. se i
SCALD your Quinces very tender, pare them, very thin; {crape
off the Soft ; mix it with Sugar very {weet, putin a little
Ginger and a little Cinnamon. To a Pint of Cream, you muft
put three or four Yolks of Eggs, and ftir it into your Quinces till.
they are of a good Thicknets, It muft be pretty thick. So you
may do Apricots, or White Pear-Plumbs. Butter your Difh, pour
it in and bake it. ww
Lo make a Pearl Barley Padding.” — ~
G* T a Pound of Pearl Barley, wafh it clean, put to it three,
Quarts of new Milk and Half a Pound of double-refined.
Sugar, a Nutmeg grated; then put it into a deep Pan, and bake
it with Brown Bread. Take it out of the Oven, beat up fix Eggs;
mix all well together, butter a Difh, pour it in, bake it again an.
Hour, and it will be excellent. Koby
mate Plain and Eafy. 211
To make a French Barley Pudding.
P UT to a Quart of Cream fix Eggs well beaten, Half the
Whites, {weeten to your Palate, a little Orange-flower Water,
or Rote Water, and a Pound of melted Butter; then put in fix
Handtuls of French Barley, that has been boiled tender in Milk,
butter a Dish and putit in. It will ‘take as long baking as a
Vention-pafty.
Yo make an Apple Pudding. —
"TAKE twelve large Pippins, pare them and take out the Cores,
put them into a Sauce-pan, with four or five Spoonfuls of Wa-
ter. Boil them till they are foft and thick; then beat.them well,
ftir in a Quarter of a Pound of Butter, a Pound of Loaf Sugar, the
Juice of three Lemons, the Peel of two Lemons cut thin and beat
fine in a Mortar, the Yolks of eight Eggs beat; mix all well to-
gether, bake it in a flack Oven, when it is near done, throw over
a little fine Sugar. You may bake it ina Puff- pafte, as you do
the other Puddings. hie. « ie
To make an \talian Pudding.
AKE a Pint of Cream, and flice in fome French Roll, asmuch .
as you think will make it thick enough, beat ten Eggs fine,
grate a Nutmeg, butter the Bottom of your Dish, flice twelve Pip-
pins into it, throw fome Orange-peel and Sugar over, and Half a
int of Red Wine; then pour your Cream, Bread and Eggs over
it; firft lay a Puff-pafte at the Bottom of the Difh and round the
Edges, and bake it Half an Hour.
To make a Rice Pudding.
ab AK E a Quarter of a Pound of Rice, put it into a Sauce-pan,
with a Quart of new Milk, a Stick of Cinnamon, ftir it often
to keep it from fticking to the Sauce-pan. When it is boiled
thick, pour it into a Pan, ftir in a Quarter of a Pound of frefh
Butter and Sugar to your Palate; grate in Half a Nutmeg, add
three or four Spoonfuls of Rofe Water, and ftir all well together ;
when it is cold, beat up eight Eggs, with Half the Whites, beat
it all well together, butter a Difh, and pour it in and bake ir.
You may lay a Puff-pafte firft all over the Difh 5 for Change, put
in a few Currants ad Sweet-Meats, if yon chufe it.
Ee | A feconad
att the Are of Cookery,
ue A fecond Rice Pudding.
Gt Half a Pound of Rice, put to it three Quarts of Milk, ftir |
+ in Half aPound of Sugar, grate a {mall Nutmeg in and break
in Half a Pound of frefh Butter ;, butter a Difh, and pour it in
atid bake it. You may adda Quarter of a Pound of Currants, for
Change. If you boil*the Rice and Milk, and then ftir in the
Sugar, you may bake it before the Fire, or in a Tin Oven. You
may add Eggs, but it will be good without.
A third Rice Pudding. :
"TAKE ‘fix Ounces of the Flour of Rice, put it into a Quart of
“Milk, and let it boil till it is pretty thick, ftirrirg ic all the
while; then pour it into a Pan, ftir in Half a Pound of frefh Butter
and a’Quarter of a Pound of Sugar; when it is cold, grate ina
Nutmeg, beat fix Egos with a Spoonful or two of Sack, beat and _
{tir all well together, lay a thin Puff pafte at the Bottom of your _
.
Difh, pour it in and bake it.
To boil a Cuftard Pudding.
T ‘AKE.a Pint of Cream, out of which take two or three Spoon-
fuls, and mix with a Spoonful of fine Flour; fet the reft to boil.
When it is boiled, take it off, and ftir in the cold Cream and
Flour very well; when it is cool, beat up five Yolks and two
Whites of Eggs, and ftir in a little Salt and fome Nutmeg, and
two or three Spoonfuls of Sack ; {weeten to your Palate; butter a
Wooden Bow], and pour it in, tiea Cloth over it and boil it Half
an Hour. When it is enough, untie the Cloth, turn the Pudding
out into your Difh and pour melted Butter over it. aes”
ee fo make a Flour Padding.
"TAKE a Quart of Milk, beat up eight Fegs, but four of the
Whites, mix with them a Quarter of a Pint of Milk,’ and ftir »
into that four large Spoonfuls of Flour, beat it well together, boil
fix bitter Almonds in two Spoonfuls of Water, pour the Water
into the Eggs, blanch the Almonds and beat them fine in a Mor-
tar; then mix them in, with Half a large Nutmeg and a Tea ——
Spoonful of Salt, then mix in the reft of the Milk, flour your
Cloth well, and boil it an Hours pour melted Butter over it, and
Sugar, if you like it, thrown all over. Obferve always in boiling
Puddings, that rhe Water boils before you put them into the Por,
aud have ready, when they are boiled, a Pan of clean cold Water;
jult
| made Plain and Eafy. 213
Jaft give your Pudding one dip in, then untie the Cloth, and it -
will turn out, without iticking to the Cloth. — |
To make-a Batter Pudding.
AKE a Quart of Milk, beat up fix Eggs, Half the Whites,
* mix as above, fix Spoonfuls of Flour, a’ Tea Spoonful of Sale
and one of beaten Ginger; then mix all together, boil it an Hour
‘and a Quarter, and pour melted: Butter over it, You may put in
eight Eggs, if you have Plenty, for Change, and Half a Pound of
Pruens or Currants.
To make a Batter Pudding without Eggs.
AKE a Quart of Milk, mix fix Spoonfuls of Flour, with a
- Jittle of the Milk firft, a Tea Spoonful of Salt, two Tea _
Spoontuls of beaten Ginger, and two of the Tin€ture of Saffron; —
then mix all together, and boil it an Hour, You may add
Fruit, as you think proper. |
To make a Grateful Pudding.
AKE a Pound of fine Flour and a Pound of White Bread
+ grated, take eight Eggs, but Half the Whites, beat them up,
and mix with them a Pint of new Milk, then ftir in the Bread and
Flour, a Pound of Raifins ftoned, a Pound of Currants, Half a
Pound of Sugar, a little beaten Ginger ; mix all well together, and
either bake or boil it. It will take three Quarters of an Houe’s
baking.. Put Cream in, inftead of Milk, if you have ir. It will
be an Addition to the Pudding.
Jo make a Bread Pudding.
Cu off all the Cruft of a Penny White Loaf, and flice it thin
into a Quart of new Milk, fet it over a Chaffing-difh of Coals
till the Bread has foaked up all the Milk, then put in a Piece of
{weet Butter, ftir it round, let it ftand till cold; or you may boil
your Milk, and pour over your Bread and cover it up clofe, does
full as well; then take the Yolks of fix Eggs, the Whites of three,
and beat them up with a little Rofe Water and Nutmeg, a little
Salt and Sugar, if you chufe it, Mix all well together, and boti
it Half an Hour.
Ee2 Th
» VASO Sa a Sn aeons ao ee eee
} Be PS ee RRR EE
)
214 0s The Art of Cookery,
To make a@ fine Bread Pudding.
AKE all the Crumb of a ftale Penny- Loaf, cut it thin, a Quart
of Cream, fet it over a flow Fire till it is fcalding hot, then let
it ftand till it is cold, beat up the Bread and Cream well together, -
grate in fome Nutmeg, take twelve bitter Almonds, boi] them in
two Spoonfuls of Water, pour the Water to the Cream and ftir it
in with a little Salt, {weeten it to your Palate, blanch the Almonds
and beat them in a Mortar, with two Spoonfuls of Rofe or Orange-
flower Water till they are a fine Pafte ; then mix them by Degrees
with theCream, till they are well mixed in the Cream, then take
the Yolks of eight Eggs, the Whites of but four, beat them well
and mix them with your Cream, then mix.all well together. A
Wooden Difh is beft to boil it ins but if you boil it in a Cloth,
be {ure to dip it in the hot Water and flour it well, tie it Joofe
and boil it Half an Hour. Be fure the Water boils when you put
it in, and keeps boiling all the Time. When it is EG turn
it into your Difh, mele Butter and put in two or three Spoonfuls
of White Wine or Sack, give it a boil and pour it over your Pud-
ding ; then ftrew a good deal of fine Sugar all over the Pudding
and Difh, and fend it to Table hot. New Milk will do, when you
cannot get Cream. You may, for Change, put in a few Currants,
To make an ordinary Bread Pudding.
. A K E two Halfpenny Rolls, flice them thin, Cruft and all, —
pour over them a Pint of new Milk boiling hot, cover them
clofe, let it ftand fome Hours to foak ; then beat it well witha
little melted Buiter, and beat up the Yolks and Whites of two
Eggs, beat all together well with a little Salt. Boil it Half an
Hour 5 when it is done, turn it into your Difh, pour melted Butter
over it and Sugar. Some love alittle Vinegar in the Butter. If your
Rolls are ftale and grated, they will do better; add a little Gin-
ger. You may bake it with a few Currants. ‘ .
To make a baked Bread Pudding.
AKE the Crumb of a Penny-Loaf, as much Flour, the Yolks
of four Eggs and two Whites, a Tea Spoonful of Ginger,
Half a Pound of Raifins ftoned, Half a Pound of Currants nee
washed and picked, a little Salt. Mix firft the Bread and Flour,
Ginger, Salt, and Sugar to your Palate, then the Eggs, and as
much Milk as will make it like a good Batter, then the Fruit,
butter the Difh, pour it in and bake it. ,
To
made Plain and Eajfy. 21s
To make a Boiled Loaf. |
TAKE a Penny-Loaf, pour over it Halfa Pint of Milk boiling —
hot, cover it clofe, let it ftand till it has foaked up the Milk;
then tie it up in aCloth, and boil it aQuarter of an Hour. When
it is done, lay it in your Difh, pour melted Butter over it, and
throw Sugar all over ; a Spoonful of Wine, or Rofe-Water, does
as well in the Butter, or Juice of Sevs/le Orange. A French
Manchet does beft ; but there are little Loaves made.on Purpofe
oF the Ule. A French Roll, or Oat-cake, does very well boiled
thus, — .
To make a Chefnut Pudding.
pur a Dozen and a Half of Chefnuts in a Skillet or Sauce-pan
of Water, boil’them a Quarter of an Hour, then blanch and
peel them and beat them in a Marble Mortar, with a little Orange-
flower, or Rofe-Water and Sack, till they are a fine thin Pafte ;
then beat up twelve Eggs, with Half the Whites, and mix them
well ; grate Half a Nutmeg, a little Salt, mix them with three
Pints of Cream and Half a Pound of melted Butter; {weeten it to
your Palate, and mix all together. Lay a Puff-pafte all over the
Difh, pour in the Mixture and bake it. When you can’t get Cream,
take three Pints of Milk, beat up the Yolks of four Eggs and ftir
into the Milk; fet it over the Fire, ftirring it all the Time till at
is fcalding hot, then mix it in the room of the Cream.
To make a fine plain baked Pudding.
You muft take a Quart of Milk, and put three Bay-leaves into
it. When it has boiled a little, with fine Flour, make it into a
Hafty-pudding, with a little Sale, pretty thick; take it off the
Fire, and ftir in Half a Pound of Butler, a Quarter of a Pound of
Sugar, beat up twelve’ Eggs and Half the Whites, ftir ali well
together, lay a Puff- pafte all over the Difh and pour in your Staff.
Half an Hour will bake it.
To make pretty little Cheefe-curd Puddings.
OU! moft take a Gallon of Milk, and turn it with Runnet,
then drain all the Curd from the Whey, put the Curd into a
Mortar, and beat it with Half a Pound of frefh Butter till the
Butter and Curd are well mixed ; then beat fix Eggs, Half the
Whites, and ftrain them to the Curd, two Naples Biicuits, or Half
a Penny Roll grated; mix all thefe together, and {weeten to your
Palate; butter your Patty-pans, and fill them with the Ingredients,
Bake
‘
CRON Se Ck re Ee ee ee oa
LE Ent . Sec ee Ow a ie we
216 , The Art of Cookery,
Bake them, but don’t let your Oven be too hot ; when they are
done, turn them out into a Difh, cut Citron and Candied Orange-
peel into little narrow Bits, about an Inch long, and blanched Al-
monds cut in long Slips, ftick them here and there on the Tops of
the Puddings, juft as you fancy ; pour melted Butter with a little
Sack in it into the Difh, and throw fine Sugar all over the Pud-
dings and Difh. ‘They make a pretty Side-dih. | .
Io make an Apricot Pudding
CODLE fix large Apricots very tender, break them very fmall,
-{weeten them to your Tafte. When they are cold, add fix
Eggs, only two Whites well beat; mix them well together witha |
- Pint of good Cream, lay a Puff pafte all over your Difh and pour
in your Ingredients. Bake it Half an Hour, don’t lets the Oren
be too hot 5 when it is enough, throw a little fine Sugar all over
it, and fend it to Table hor.
To make the \pfwich Almond Pudding.
GTEEP fomewhat above three Ounces of the Crumb of White
Bread fliced, in a Pint and a Half of Cream, or grate the Bread,
then beat Half a Pound of blanched Almonds very fine till they
are like a Pafte, with a little Orange-flower Water, beat up the
Yolks of eight Eggs and the Whites of four; mix all well toge-
ther, put in a Quarter of a Pound of White Sugar, and ftir in a
little melted Butter about a Quarter of a Pound, lay a Sheet of ©
Puff-pafte at the Bottom of your Dif and pour in the Ingredients.
Half an Hour will bake it,
To make a Vermicella Pudding.
you muft take the Yolks of two Eggs, and mix it up with as
much Flour as will make it: pretty {tiff, fo as you'can roll it
out very thin, like a thin Wafer ; and when it is fo dry as you can
roll it up together without breaking, roll it as clofe as you can ;
then with a fharp Knife begin at one End, and cut it as thin as.
youcan, have fome Water boiling, with a little Salt in it, put in
the Pafte, and juft give it a boil for a Minute or two; then throw
it into a Sieve to drain, then take a Pan, Jay a Layer of Vermicella
and a Layer of Butter, and fo on. When it is cool, beat it up
well together, and melt the reft of the Butter and pour on it ;
beat it well (a Pound of Butter is enough, mix Half with the Pafte
and the other Half melt) grate the Crumb of a Penny-Loaf, and
mix in; beat up ten Eggs, and mix in a {mall Nutmeg grated, a
Gill of Sack, or fome Rofe- Water, a Tea Spoonful of Salt, beat
.
é
made Plain and Eafy. «217
it all well together, and {weeten it to your Palate; grate a little
Lemon-peel in, and dry two large Blades of Mace and beat them
fine. You may, for Change, add a Pound of Currants nicely wafhed
and picked clean, butter the Pan or Difh you bake it in, and then
pare in your Mixture. It will take an Hour and a Half baking ;
but the Oven muft not be too hor. If you lay a good thin Cruft
round the Bottom of the Difh or Sides, it will be better.
Puddings for little Difbes. |
OU muft take a Pint of Cream and boil it, and flit a Half-
penny-Loaf and pour the Cream hot over it, and cover it clofe
till ic is cold; then beat it fine, and grate in Half a large Nutmeg,
a Quarter of a Pound of Sugar, the Yolks of four Eggs, but two
Whites well beat, beat it all well together. With the Half of
this, fill four little Wooden Difhes; colour one Yellow with Saf- —
fron, one Red with Cochineal, Green with the Juice of Spinach,
and Blue with Syrup of Violets; the reft mix, an Ounce of {weet
Almonds blanched and beat fine, and fill a Difh. Your Difhes
muft be f{mall, and tie your Covers over very clofe with Pack-
thread. When your Pot boils, put them in. An Hour will boil
them; when enough, turn them out in a Difh, the white one in
the Middle, and the four coloured ones round. When they are
enough, melt fome frefh Butter, with a Glafs of Sack, and pour
over, and throw Sugar al! over the Difh. The White Pudding-
Dith muft be of a larger Size than the reft ; and be {ure to but-
ter abd well before you put them in, and don’t fill them
too full.
To make a Sweet-Meat Puddirg. »
UT a thin Puff-pafte all over your Difh, then have candied
Orange and Lemon-peel and Citron, of each an Ounce, flice
them thin, and lay them all over the Bottom of your Difh; then
beat eight Yolks of Eges, and two Whites, near Half a Pound of
Sugar, and Half a Pound of melted Butter. Beat all well together ;
when the Oven is ready, pour it on your Sweet-Meats. An Hour
or lefs will bake it. ‘he Oven muft not be too hot.
To make a fine Plain Pudding.
GET a Quart of Milk, put into it fix Laurel-leaves, boil ie,
then take out your. Leaves, and ftir in as much Flour as will
make it a Hafty-pudding pretty thick, take it off; and then ftir
in Half a Pound of Butter, then a Quarter of a Pound of Sugar, a |
{mall Nutmeg grated, and twelve Yolks and fix Whites of Beas
we
4
‘ats ss The Art of Cookery,
well beaten. Mix all well together, butter a Difh and put in your
Stuff. A little more than Half an Hour will bake it,
hare To make a Ratifia Puddings. ain,
‘ET aQuart of Cream, boil it with four or five Laurel-leaves,
then take them out, and break in Half a Pound of Naples
Bifcuits, Half a Pound of Butter, fome Sack; Nutmeg and a little
Salt; take it off the Fire, cover it up, when it is almoft cold, put
in two Ounces of blanched Almonds beat fine and the Yolks of five
eggs. Mix all well together, and bake it ina moderate Oven
Half an Hour. Scrape Sugar on it, as it goes into the Oven. r
To make a Bread and Butter Pudding.
GET a Penny-Loaf, and cut it into thin Slices of Bread and But-
ter, as you do for Tea. Butter your Difh as you cut them, lay
Slices all over the Difh, then ftrew a few Currants clean wafhed
and picked, then a Kow of Bread and Butter, then a few Currants,
and io on till all your Bread and Butter is in; then take a Pint of
Milk, beat up four Eggs, a little Salt, Half a Nutmeg grated, mix
all together with Sugar to your Tafte ; pour this over the Bread,
and bake it Half an Hour. A Puff-pafte under does beft. You
may put in two Spoonfuls of Rofe- Warer. huge)
To make a boiled Rice Pudding. —
AVING got a Quarter of a Pound of the Flour of Rice, put it
over the Fire ina Pint of Milk, and keep it ftirring con-
ftantly that it may not clod nor burn. When it is of a good
Thicknefs, take it off, and pour it into an earthen Pan; ftir in
Half a Pound of Butter very imooth and Haif a Pint of Cream or
new Milk, f{weeten to your Palate, grate in Half a Nutmeg and
the outward Rind of a Lemon, beat up the Yolks of fix Eggs and
two Whites, beat all well together; boil it either in {mall China
Bafons, or Wooden Bowls. When boiled, turn them ina Difh,
pour melted Butter over them, with a little Sack, and throw
Sugar all over,
To make a cheap Rice Padding. ‘
GET a Quarter of a Pound of Rice, and Halfa Pound of Raifins
ftoned, and tie them in a Cloth. Give the Rice a great deal
-of Room to fwell. Boil it two Hours; when it is enough, turn
it into your Difh, and pour melted Butter and Sugar over it, with —
a little Nutmeg.
To
made Plain and Eafy. ag
To make a cheap Plain Rice Padding.
G*t a Quarter of a Pound of Rice, tie it in a Cloth, but give
room for Swelling. Boil ic an Hour, then take it up, untie it,
and with a Spoon ftir ina Quarter of a Pound of Butter, grate
fome Nutmeg, and {weeten to your Tafte, then tie it up clofe and
boil it another Hour; then take it up,-turn Jt into your Difh and
pour melted Butter over it, .
To make a cheap baked Rice Pudding.
OU muft take a Quarter of a Pound of Rice, boil it in aQuart
of new Milk, ftir it that ic does not burn; when it begins to
be thick, take it off, let it ftand till it is a little cool, then ftirin —
well a Quarter of a Pound of Butter and Sugar to your Palare 5
grate a imall Nutmeg, butter your Difh, pour it in and bake it.”
To make a Spinach Pudding.
AKE a Quarter of a Peck.of Spinach, picked and wafhed
= clean, Fy it into a Sauce-pan, with a little Salt, cover it
clofe, and when it is boiled juft tender, throw it into a Sieve to
drain ; then chop it with a Knife, beat up. fix Eggs, mix well
with it Half a Pint of Cream and a ftale Roll grated fine, a little
Nutmeg, and a Quarter of a Pound of melted Butter; ftir all well
together, put it into the Sauce-pan you boiled the Spinach, and
keep ftirring it all rhe Time till it begins to thicken ; then. wet
and flour your Cloth very well, tie it up and boil it an Hour.
When it is enough) turn it into your Difh, pour melted Butter
over it, and the Juice of a Seville Orange, if you like it; as to
Sugar, you muft add, or let it alone, juft to your Tafte. You
may bake it; but then you should put in a Quarter of a-Pound of
Sugar. You may add Bifcuit in the room ot Bread, 1f you like
it better. ia) lan Anis |
To make a Quaking Pudding.
“PARE a Pint of good Cream, fix Eggs, and Half the Whites,
beat them well and mix with the Cream; grate a little Nut-
meg in, add a little Salt, and a little Rofe Water 1f 1t-be agreeable;
jrate in the Crumb of a Halfpenny Roll, or a Spoonful of
Piotr, firft mixed witha little of the Cream, or a Spoonful of
the Flour of Ricey which'you pleafe. © Butter a Cloth visita
. s p13 ) F f our
oe
a 2 yo ee | hye ee ee » —_ «> a a a es ee SU } ee Ty 'ao— P.
ate eA a ab Sidi ates Cee ee =a aE Y es No ty cal “=
tiki | Tah Sone pi hte shea) |
220 “The Art of Cookery,” ae
flour it ; then put in your Mixture, tie it not too clofe, and boil
it Half an Hour faft:' Be fure the: Water boils before you put it
In, . 4 ‘ tic ee t oF Gin Fit ot & 2 tet L) aes oe at
AG make a, Cream Padding.
el MAKE a Quart of Crearn, boil it with a Blade of ‘Maee, sand
+t Half'a Nutmeg prated, fet-1t cool,” beat‘up-eight’ Eggs, and
three Whites, ftrain them well, mix a Spoonful of Flour+with
them, a Quarter of a Pound of Almonds blanched, and beat very
fine, with a Spoonful of Orange-flower, or: Rofe’ Water, mix with
the Eggs, then by Degrees mix-in the Cream, ‘beat all well toge-
ther, take a thick Cloth, wet it and flour it well, pour in your
Stuff, tie it clofe, and boil it Half an Hour. Let the Water boil _
all the Time faft; when it is done, turn it into your Difh, pour
melted Butter over, with a little Sack, and, throw fine Sugar all _
over it. | : ea
To make a Pruen Pudding. | ‘
‘AKE a Quart of Milk, beat fix Eggs, Half the Whites, with
“Halfa Pint of the Milk: and four Spoonfuls of Flour, a litrle
Salt and two Spoonfuls of beaten Ginger ; then by Degrees mix in
all the- Milk, and a Pound of Pruens, tie it in a Cloth, boil it an
Hour, melt Butter and pour over it. . Damfons eat well done ‘this:
Way, in room of Pruens. geo hairrsen i: orm
ss priegrs
Lo make @ Spoonful Pudding. =
TT" KE a Spoonful of Flour, a Spoonful of Cream or Milk, an
Egg, a little Nutmeg, Ginger and Salts mix all together, and.
bo'] it ina little Wooden Difh Half.an Hour, You may adda
few Currants. | | 2 ny thd 3 ii oe ei
Jo make an Apple Pudding. 22. &
MAKE a good Puff-pafte, roll it out Half an Inch thick, pare
your Apples, and core them, enough to fill the Cruft, and
clofe it up, tie it in a Cloth and boil it: Ifa {mall Pudding, two
Hours; 1f a large one, three or four Hours. Wheniit/is enough
» turn it into your Difh, cue a Piece of the Cruft out.of the Tep,
butter and {ugar it to your Palate; lay on the Cruft again, and
fend it to Table hot. A Pear Pudding make the fame Way. And
thus you may make a Damfon Pudding, or any Sort of Plumbs,
Apricots, Cherries, or Mulberries, and are very fine.
“
To
made Plain ana. Eafy. 221
To make Xeat Dumplings. :
Furs? make alight Dough as for Bread, with Flour, Water,
Salt:and Yeaft, cover with 'a Cloth, and fet it before the Fire ~
for Half an Hour ; then have a Sauce-pan of: Water on the Fire,
and when it boils take the:Dough, and make it into little round
Balls, as big:as a large Hen’s Ege; then» flat them with your
‘Hand, and put them into: the boiling Waters, a few Minutes boils
them. » Take great Care they don’t.tall;tothe Bottom of the Pot
of Sauce-pan,’ for then they will be heavy; and: be fure to keep
the Water boiling all the Time. » When they are-enough, » take
them up: (which they will be in ten’ Minutes or lefs) lay them in
your Dith; and‘ have melted Butter in a/Cup. As good a Way ag
any to fave Trouble, 1s to-{end to the Baker's for Half a Quartern
of Dough» (which will make a great many)-and then you. have
only the T'rouble of boiling it. . : Ap Pen
To make Norfolk Dumplings.
M'* a good thick Batter, as for Pancakes; take Half a Pint of
4°* Milk, two Fggs,’a/little Salt,:.and» make it into a Batter
with Flour. Have ready a clean Sauce-pan of Water boiling, into
which'drop this Batter. Be fure the Water boils faft, and two or
three Minutes will boil them; then throw them: into a Sieve to
drain the Water away, then turn ‘them ‘into a Difh and ftir a
—< of frefh Butter into them ; eat them hot, and they are very
goody beslerr 2. ce tat Wwette ,
Lo make Hard Dumplings. :
M IX Flour and Water, with a little Salt, like a-Pafte, roll
them in Balls, as big as a Turkey’s Egg, roll them in a little
Flour, have the Water Rita: throw them in the Water, and
Half an Hour will boil them. “They are beft boiled with a good
Piece of Beef. You may add, for Change, a few Currants, -Have
melted Butter ina Cup,
>) Another Way to make Ward Dumplings.
RUS. into your Flour firft a good Piece of Butter, then:make
it like a Cruft for a Pye; make them, up, and boil them as
~ above. ‘ DT oni
eon Ff. To
2220 The Art of Cookerys..
| Lo -makexApple Dumplings, =
MAKE a pood:Puff palte, ‘pare fomé large Apples: cht theny
M in Quarters, and talse. dot ‘the Cores very, nicely § take d Piece
of Cruft, and roll it round enough for. one:Apple ;16ithey areibigg _-
they will not look pretty; fo roll the Crafbroundseach “A ppley and; -
make them ‘round ikea Ball, with a liteesE loursin, your Handi
Have a Pot of Water boili ng, take a clean@lothy dip it inthe —
Water,’ and. fhake ‘Flour
over it 5 tie each Dumpling: iby itlelf
_ and-put them in the Water boiling, which keep boiling “all ‘the —
Times and if your Cruftis light and good, and the Apples noe. _
too large, Half an Hour will boil them buti:if the Applesbe
large, they will take'an Hour’s boiling. When they:are endugh;
take: them up and lay them in a Dith ; throw fine Sugar all-over —
them, and fend them to Table. Have good freth Butter: melted
in a Cup, and fine beaten Sugar in ai Gauéeed do siduca'l si vino
hate
\ a
witty
Another Way: 40; make Spple Dumplings,
MAKE a. good Puff-pafte, roll it out a little thicker than a.
* Crown: ptece, pare dome Jarge Apples, and roll, every “A pple.
ina Piece of this Paftes tie them clate in a Cloth feparaté, boil —
them an Hour, cut a little Piece of the Top of and take, out. the
Core, take a Tea Spoonful. df Lemon-peel: fhred as.fine as poflible,
— juft give ita Boil in two, Spoonfuls of Rofe :or Orange-flower, .
Water. In-each. Dumpling put a Tea Spoonful of this Liquor}
" {weeten the Apple with fine Sugar, pour-in fome melted Buttery
_ and Jay on your Piece of Cruft again, Lay them in your Difh, —
and throw fine Sugar allover them. =... 6 Kngiyey! ade
, £0 make a Cheefe-curd Florendine: oe ANA
AKE two Pounds. of Cheefe- curd, break it all to.Pietes.with
your Hand, a Pound. of blanched Almonds. finely, pounded;
with a little Rofe Water, Half.a; Pound, of Currants clean wadhed
and, picked, a little Sugar to your Palate, fome ftewed Spinach cut,
{mal] ; mix all well together, lay a Poff-pafte in a Difh, put in_
your Ingredients, cover it-with a thin Croft tolled, and.Jaid a~
crofs, and bake it in a moderate Oven Half an Hour. A iat ?
Top-Croft fay it in what Shape you pleafe, either dil » Os
marked with an Tron-on'Purpofe, <8 anes
A Florendine -
made Plain and Eafy. : i
A Florendine of Oranges or Apples.
Gr Half a Dozen Seville Oranges, fave’ the Juice; take out
“* the Pulp, lay them in Water twenty-four Hours; fhift them
three or four Times, then boil them ‘in three or fourWaters, then
drain them from the Water, put them in a Pound of Sugar, and
their Juice, boil them to a Syrup, take) great (Care they do.not
ftick to the Pan you do them in, and fet them. by for Ufe.. When —
you ufe them, lay'a Puff:pafte:all over the Difh, boil ten Pippins
pared, quartered and cored, in a little Water and Sugar, and flice
two of the Orangesvand mix;withthe Pippins:in the Difh. Bake
Wt in a flow Oven, with Cruft as above: Or juft bake the Cruft,
‘ +} it ’ ,
2
aud then lay in the Ingredients. . iv re
a 1, F0,make.an,Artichoke Pye...
bE 5 le hail Artichokes, take off all the Leaves and Choke, take
# the Bottoms clear from the Stalk, make a good Puff-pafte Croft,
and lay a Quarter of a Pound of good frefh Butter all. over the Bot> _
tom of your Pye; ‘then lay a Row of Artichokes, ftrew a little
Pepper, Salt, and’ beaten Mace over them, then another Row, and
ftrew the reft of your Spice over them, put in a Quarter of aPound -
more of Butter in little Bits, take Half an Ounce of Truffles and _
Morels; boil them ina Quarter of a Pint of Water, pour the Water
into the Pye, cut the Truffles and Morels very fmall, throw all
over the Pye; then have ready twelve Eggs boiled hard, take only
the hard Yolks, lay them all over thé Pye, pour in a Gillof White .
Wine, .cover your Pye and bake it.. When the Cruft is done, the
Pye isenough. Four large Blades af. Mace. and twelve Pepper-
corns well beat will do, with a Tea Spoonful of Salt.
To.make a froseet Egg Pye,
M4 E a good Cruft, cover your Dith with it, then have _
ave ready twelve Eggs boiled hard, cut them in Slices, and lay —
them in your Pye; throw Half a Pound of Currants, clean wafhed
and picked, all over the Eggs; then beat up four Eegs well, mixt
- with Half a Pint of White Wine, grate in a fmall Nutmeg, and
make it pretty fweet with Sugar. You are to mind to, lay a Quar-
ter of a Pound of Butter between the.Eggs, then pour.in your
Wine and Eggs and:cover your Pye, Bake at Half ian.Hour, or
till the Cruft:is done. by Hes iy |
ea sa eer
224 a
eV Rin) o : | i DRABG 5S stl NOt rehoaryy 4 SA BT srs
: \ F - - a = a ~
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mphoe Zio it 4y her We Huss OM “Sh] sf 6. 0N 2 STO
ae 4 Pie a . ba - f
: nother Way to Foe salmon,
Port : b22hit IL Paes 3133 TSVO JSiHei LbSiees eh
‘and cut it-as near the Shape of your Pot as you‘can. ‘Take two
Nutmegs; an Ounce of Mace and: Cloves beaten, Half an Ounce’of
_ White Pepper, and an Ounce of Salt ; then take out all the! Bones;
cut off the Jole below the Fins, and cut off the Tail. Seafon the
{caly Side firft, lay that-atthe:Bottom of the Pot, then rub the
Seafoning onthe other Side, cover it with a Difh, and let it
fland all Night. It muft be put double, and the {ealy Side, Top
and Bottom ; put Butter Bottom and Top, and cover the Pewith
fome ftiff coarfe Pafte. Three Hours will bake.it, if a large Bifhs;
if a {mall one, two Hours;. and when it comes,out of the Oven,
Jet it ftand Half an Hour; then uncover it, and raife.it up atone.
End, thatthe Gravy may run out, then put a Trencher and a
Weight on it to prefs out the Gravy. When the Butter is co d,
take it out clear from the Gravy, add fome more to it, and put it -
In a Pan before the Fire ; when it is melted, pour it over the
Salmon; and when it is cold,. paper it wp. | As to the Seafonis:
es thefe Things, it muft be according ‘to “your Palate; more or
els. ’ 3G Ri SiG DOR 12 Ne wees
Nore, Always take gréat\Care that no Gravy or Whey of the
Butter is left in the Potting, if there 1s it will notskeep.. jj) <7
ac ALE and tides your Salmon down the Back, dry it ‘well;
4
a :
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made Plain and Baf), 233
CHAR ©
~ Direftions for the SUCK.
I don’t pretend to meddle bere in the Phyfical Way; but a few
Direcions for rhe Cook, or Nurfe, I prefume wilt not be im
proper, to make fuch Diet, &c. as the Doctor foall order.
--*. To make Mutton Broth.
"[AKE a Pound of a Loin of Mutton, take off the Fat, put to it
ene Quart of Water, let it boil and skim it well, then. put in
a good Piece of Upper-cruft of Bread, and. one large Blade of
Mace. Cover it clofe, and let it boil flowly an Hour; don’t ftir
it, but pour the Broth clear off. Seafon it with a little Salt, and
the Mutton will be fit to eat. If you boil Turntps, don’t boil them
in the Broth, but by themfelves in another Sauce-pan.
ig al To boil a Scag of Veal.
SET on the Scrag in a clean Sauce-pan : To each Pound of Veal
| S* put 4 Quart of Water, skim it very clean, then, put ina good
Piece of Upper-cruft, a Blade of Mace to, each Pound, and a litele
Parfley tied with a Thread. Cover it.clofe, then let it boil very
foftly two Hours, and both Broth and Meat will be fit to eat.
To make Beef or Mutton Broth for very weak
People, who take but little Nourifoment.. —
[ak a Pound. of Beef, or Mutton, or both together: To a ©
Pound) put two Quarts of Water, firft skin the Meat and
take off all the Far; then cut it into Little Pieces, and boih it til
it, comes to a Quarter of a Pint. Seafon it with a very little Cora
of Salt, skim, off all the Fat, and:give a Spoonful of this Broth at -
a Time. To very weak People, Half a Spoonful 1s enough; to
fome a Tea Spoonful at a Time; and to others a Tea-cup full.
There is greater Nourifhment from this than any Thing elfe.
To .
234 . The Art of Cookery,»
. To make Beef Drink, which 1s ordered for weak
: pe eopre. ce ary + {yaaa
AKE a Pound of lean Beef, then take off all the Fat and
Skin, cut ic into Pieces, put it into a Gallon of Water, with
the Under cruft of a Penny-Loaf, and a very little Salr. Let it
_ boil tilloat comes to two Quarts; then ftrain it off, and it is 4
very heasty Drinkiw)o ny cl, 1 Bat Saas asa
To make Pork Broth = ==
A ae two Pounds of young Pork, then take off the Skin and
* Fat, boil it ina Gallon of Water, with a‘Turnip and a very
~ Hittle Corn of Salt. Let it boil till ic comes to two Quarts, then
ftrain it off and let it ftand till cold. Take off the Fart, then leave
the Settling at the Bottom of the Pan, and drink Half a Pint.in
the Morning fafting, an Hour before Breakfaft ; and at Noon, if
the Stomach will bear it. Same Aah eS er oo
To boil a Chicken. . Se
[=f your Sauce-pan be very clean and nice; when the Water
boils put in your Chicken, which muft be very nicely picked
and clean, and laid in cold Water a Quarter of an Hour before it
is boiled, then take it up out of the Water boiling and Jay it ina
Pewter-difh. Save all the Liquor that runs from it in the Difh,
cut up your Chicken all in Joints in the Difh, then bruife the
Liver very fine, add a little boiled Parfley chopped very. fine, a
very little Salt, and a very little grated Nutmeg: Mix it all well
together with two Spoonfuls of the Liquor of the Fowl, and pour
it into the Difh with the reft of the Liquor in the Difh. If there
is not Liquor enough, take two or three Spoonfuls of the Liquor
it was boiled in, clap another Difh over it, then fet it over a
Chaffing-difh of hor Coals five or fix Minutes, and‘carry it to
Table hot with the Cover on. This is better than Butter, and
lighter for the Stomach, though fome chufe it only with the Li-
quor, and no Parfley, nor Liver, or any Thing elfe, and that is ac-
cording to different Palates. If.it is for a very weak Perfon, take
off the Skin of the Chicken before you fet it on the Chaffing-
difh. If you roaft it, make nothing but Bread-Sauce, and that 1s
lighter than any Sauce you can make for a weak Stomach. ~~
Thus you may drefs a Rabbit, only bruife but a little Piece
of the Liver. :
’
Lo
act tas panini _ athe
made Plain and Eafy. 235
mes edt ni awe 2 Tian Bott Pigeons, | |
[Ft your Pigeons be cleaned, wafhed, drawn and skinneds
4 Boil them in Milk and Water ten Minutes, and pour over’
them Sauce, made thus: Take the Livers parboiled, and bruife
them fine with as much Parfley boiled and chopped fine. Melt
{ome Butter, mix a little with the Liver and Parfley firft, then
mix all together, and pour over the Pigeons. |
To boil a Partridge, or any other Wild Fowl.
THEN your Water boils, put in your Partridge, let it boil
"ten Minutes; then take it up into a Pewter Plate, and cut it
in two, laying the Infides next the Plate, and have ready fome
Bread-Sauce, made thus: Take the Crumb of a Halfpenny Roll,
or thereabouts, and boil it in Half a Pint of Water, with a Blade
of Mace. Let it boil two or three Minutes, pour away moft of
the Water, then beat it up with a little Piece of nice Butter, a
little Salt, and pour it over the Partridge. Clap a Cover over it,
then fet it over a Chatting-difh of Coals four or five Minutes,
and fend it away hot, covered clofe.
Thus you may dréfs any Sort of Wild Fowl, only boiling it
more or lef$, according to the Bignefs. Ducks, take off the Skins
before you pour the Bread-Sauce aver them; and if you~ roaft
them, lay Bread-Satice under them. It is lighter than Gravy
for weak Stomachs. |
To boil a Plaife or Flounder.
ET your Water boil, throw fome Salt in, then put in your
—4 Fifh, boil it till you think it is enowgh, and take it out of
the Watet in a Slice to drain. Take'two Spoonfuls of the Liquor
with a little Sale, a little grated Nutmeg, then beat up the Yolk of
an Egg very well with the Liquor, and ftir in the Egg 5 beat it
well together, with a Knife carefully flice away all the little
Bones round thé Fifh, pour the Sauce over it, then fet 1t over.a
Chaffing-difh of Coals for a Minute, and fend it hot away. Or
in the room of this Sauce, add melted Butter in a Cup. °
To mince Veal or Chicken, for the Sick, or weale
People.
INCE a Chicken or Veal very fine, taking off the Skin 5
jaft boil as much Water as will moiften it, and no mores
with a yery little Salt, grate a very little Nutmeg, then throw 4
‘ Hh little
Ve NS eee
t
236 The Art of Cookery,
little Flour over it, and when the Water boils. put in the Meat.
Keep fhaking it about over the Fire a Minute 5 then have ready
two.or three very thin Sippets toafted nice and brown, laid in the
Plate, and pour the Mince-meat over it,
YY OU mutt take as much cold Chicken ‘as you think proper,
- take off the Skin, and pull the Meat into little Bits as thick
as a Quill; then take the Bones, boil them with a little Sale till
they are good, ftrain if, then take a Spoonful of the Liquor, a
Spoonful of Milk, alittle Bit of Butter as big as a large Nutmeg
rolled in Flour, a little chopped Parfley as much as will lye-on a
Six-pence, anda little Salt, if wanted. This will be ‘enough for
Half a fall Chicken. Put all together into eer 3 then
keep fhaking tr till it is thick, and pour it into a hot Plate.
fo make Chicken Broth. — ge:
you muft take an old Cock, or large Fowl, flea it, then pick
off all the Fat, and-break1t: all to Pieces with a Rollin -pins
put it into two Quarts.of Water, with a good Cruft of Bread, and
a:Blade of Mace. Let it boil foftly till itis as good as you would
have.it. [f you do tt as it fhould.be done, it will take five or fix
Hours doing; pour it off, then put a Quart more of boiling Water,
and cover it clofe. Let it boil foftly till it is good, and ftrain it
off, Seafon with a very little Salt.. When you boil aChicken fave
the Liquor, and when the Meat is eat, take the Bones, then break
then and put-to the Liquor you boiled the Chicken, with a Blade
of Mace, and a Cruft of Bread. Let it boil till it is good, and
ftrain it off.
To make Chicken Water.
fi AKE a Cock, or large Fowl, flea. it, then bruife. it with a
Hammer, and put it into.a Gallon of Water, witha Cruft of
Bread. Let is boil Half away, and ftrain it off ae Bud
Jo make White Caudle.
You muft take two Quarts,of Water, mix in four Spoonfuls of
= Qatmeal, a Blade or two of Mace, a Piece, of Lemon-peel,
let it boil, and keep ftirring of it ofteu. Let it boil about a Quar-
ter of an Hour, and take Care it does not boil ever 3 then ftrain
iw
made Plain and Eafy. | 237
it through a coarfe Sieve. When you ufe it, {fweeten it to your
Palate, grate in a little Nutmeg, and what Wine is proper ; and
if it is not for a fick Perfon, fqueeze in the Juice of a Lemon.
To make Brown Caudle, _
Bolt the Gruel as above, with fix Spoonfuls of Oatmeal, and
iftrain it; then add a Quart of good Ale, not bitter ; boil it,
then fweeten it to your Palate, and add Half a Pint of White
Wine. When you don’t put in White Wine, let itbe Half Ale.
To make Water Gruel.
you muft take a Pint of Water, and a large Spoonful of Oat-
* meals; then ftir it together, and let it boil up three or four
Times, ftirring it often. Don’t let it boil over, then ftrain it —
through a Sieve, falt it to your Palate, put in a good Piece of
frefh Butter, brue it with a Spoon till the Butter is all melted,
then it will be fine and fmooth, and very good. Some love a
little Pepper in it.
To make Panado.
47 OU mutt take a Quart of Water in a nice clean Sauce-pan,
a Blade of Mace, a large Piece of Crumb of Breads let it boil
two Minutes, then take our the Bread, and bruife it in a Bafon
very fine. Mix as much Water as will make it as thick as you
would have it, the reft pour away, and {weeten it to your Palate.
Pat ina Piece of Butter as big as a Walnut, don’t put in any
Wine, it {poils it ; you may grate in a little Nutmeg.” This 1s
hearty and good Diet for fick People.
To boil Sego. -
pur a large Spoonful of Sego into three Quarters of a Pint of
Water, ftir it and boil it foftly till it is as thick as you would
have it 5 then put in Wine and Sugar, with a little Nutmeg to
your Palate,
To boil Salup.
ie is a hard Stone ground to Powder, and generally fold for One
Shilling an Ounce: Take a large Tea Spoonful of the Powder,
and put it into a Pint of boiling Water, keep ftirring ir till it is
like a fine Jelly ; then put Wine and Sugar to your Palate, and
Lemon, 1f it will agree.
Hh2 To
238 Lhe’ Art of Cookeryy
Lo make Vinglats Jelly: °° a:
AKE aQuart of Water, one Ounce of Ifinglafs, Half an
~~ Ounce of Cloves; boil them to a Pint, then ftrain it upon a
Pound of Loaf Sugar, and when cold {weeten your Tea with it.
_You make the Jelly as above, and leave out the Cloves, Sweeten
to your Palate, and add a little Wine. All other Jellies you
have in another Chapter. ? SFiS RED 8 Th EE
To make the Peétoral Drink. \
‘TAKE a Gallon of Water, and Half a Pound of Pearl Barley,
-~_ boil it with a Quarter of a Pound of Figs {plit, a Pennyworth
of Liquorice fliced to Pieces, a Quarter of a’Pound of Raifins of
the Sun:ftoned ; boil all together till Half is wafted, then ftrain
it of... This is ordered in the Meafles, and feveral. other Dif-
: | Sosdt iy} Bye c:
orders, for a Drink.
To make Buttered Water, or what the Germans cal/
Ege-Soop, and are very fond of it for Supper...
Lou have it in the Chapter for Lent.
HPTAKE a Pint of Water, beat up the Yolk of an Egg with the
Water, put in a Piece of Butteras big as a {mall Walnut, two
or three Nobs of Sugar, and keep ftirring it all the Time it is-on
the Fire. When it begins to boil, bruife 1t between the Sauce-pan
and a Mug till it is {mooth, and has a great Froth; then it is fit
to drink. . This is ordered ina Cold, or where Egg will agree
\
with the Stomach. iW
°
*
aoe?
To make Seed Water. —
T*AKE a Spoonful of Goriander Seed, Half a Spoonful of Cara-
* way Seed. bruifed and boiled in a Pint of Water; then ftrafiy
it, and bruife ic up with the Yolk of. an Egg... Mix it with Sack.
and double-refined Sugar, according to your Palate. ;
To make Bread-Soop for the Sick.
AKE a Quart of Water, fet tt on the Fire in a clean Sauce-
ofa
very little Salt, and it is a ptetty Thing for a weak Stomach..
pan, and as much dry Cruft of Bread cut.to Pieces as the Top.
enny-Loaf, the drier the better, a Bit of Butter as big as a
~ Walnut; Jet it boi], then beat it with a Spoon, and keep boiling.
it till the Bread and Water is well mixed; then feafon it with a.
To
—
nate Plain and Eafy. 239
‘To make artificial Afles Mik.
“TAKE ‘two Ounces of Pearl Barley, two large Spoonfuls of
* Hartfhorn Shavings, oné Ounce of Eringo Root, one Ounce
of China Root, one Ounce of Preferved Ginger, eighteen Snails
bruifed with the Shells, to be boiled in three Quarts of Water,
till it’ comes to three Pints, then boil a Pint of new Milk, mix it
with the reft, and put in two Ounces of Balfam of Yolu. Take
Half a Pint in the Morning, and Half a Pint at Night. |
Olio
Cows Milk next to Affes. Milk, done thus.
ae a Quart of Milk, fet ir in a Pan over Night, the next
# Morning take off all:the Cream, then boil it,’ and fet it in
the Pan again till Night; thenskim it again, boil it, fet irin the
Pan again, and the next Morning skim it, warm it Blood-warm)
and drink it as you do Afles Milk. It is very near as good, and
with fome confumprtive People it is better.’. ’ ponechd PeRNTIO
»To-make a good Drink: ynass
Bote a Quart of Milk and a Quart of Water, with the Top-
= cruft of a Penny-Loaf and one Blade of Mace, a Quarter of an
Hour very foftly, then pour it off, and when you drink it let ‘it
5 ee : ee sd
To make Barley Water.
pur a Quarter of a Pound of Pearl Barley into two Quarts of
Water, let it boil, skim it very clean, boi] Half away, and
ftrain it off. Sweeten to your Palate, but not too fweet, and put
in two Spoonfuls of White Wine. Drink it luke-warm,
To make Sage Drink.
: "LAKE a little Sage, a little Balm, put it into.a Pan, flice a
Lemon, Peel and all, a few Nobs of Sugar, one Glafs of White
Wine, pour on thefe two or three eth of boiling Water, cover
it, and drink when dry, When you think it ftrong enough of the
Herbs, take them out, otherwife it will make it bitter.
To make tt for a Child. |
A Little Sage, Balm, Rue, Mint and Penny-royal, pour boiling
4% Water on, and {weeten to your Palate. Syrup of. Cloves, Jc.
and Black Cherry Water, you have in the Chapter of Preferves.
Liquor
240 The Art of Cookery;
_, Liquor for a Child that bas the Throfh.
FAKE Halfa Pint of Spring Water, a Nob of double-refined
of Sugar, a very littke Bit of Alum, beat it well together with
the Yolk of an Egg, then beat it in a large Spoonful of the Juice
of Sage, tiea Rag to the End of a Stick, dip it in this Liquor and —
often clean the Mouth. Give the Child over Night one Drop of
_ Laudanum, and the next, Day proper Phyfick, wafhing the Mouth
often with this Liquor.
Bow 4 sonics, De bor Comfery Rigore) Use teay
PT AKE a Pound of Comfery Roots, {crape them clean, cut them
into little Pieces, and put them into three Pints of Water. Let
them boil till there 1s about a Pint, then ftrain it, and when it is
cold, put it into a Sauce-pan. If there 1s any Settling at the
Bottom, throw it away; mix it with Sugar to your Palate, Half
a Pint of Mountain Wine, and the Juiceof a Lemon. Let it boil,
then pour it into a¢lean earthen Pot, and fet it by for Ufe. Some -
boil it in Milk, and it is very good where it will agree, and
is reckoned a very great Strengthener.
v
CHAP. XI.
Por Captains of Ships. es
To make Catchup to keep twenty Years.
bi esto a Gallon of ftrong Stale Beer, one Pound of Anchovies |
wafhed from the Pickle, a Pound of Shalots peeled, Half an
Ounce of Mace, Half an Ounce of Cloves, a Quarter of an Ounce,
of Whole Pepper, three or four large Races of Ginger, two Quarts
of the large Mufhroom-flaps rubbed to Pieces. Cover all this
clofe, and Jet it fimmer till it is Half wafted, then ftrain it thro’
a Flannel Bag, let it ftand till it is quite cold, then bottle it. You
may carry it to the Ivdies. A Spoontul of this to.a Pound of frefl
Butter melted, makes fine Fifh-Sauce: Or in the reom of Gravy-
Sauce. The ftronger and ftaler the Beer is, the better the Catch-
up will be. Rn Bane ikegd eb aba
Lo
3 made Plain and Eafy. 241
To make Fifh-Sauce to keep the whole Year.
b ribee muft take twenty-four Anchovies, chop them, Bones and
all, put to them ten Shalots cut fmall, a Handful of feraped
Horfe-raddifh, a Quarter of an Ounce of Mace, a Quart of White |
Wine, a Pint of Water, one Lemon cut into Slices, Half a Pint of
- Anchovy Liquor, a Pint of Red: Wine, twelve Cloves, twelve
Pepper-corns. Boil them together till it comes to a Quart’; ftrain
it off, cover it clofe, and keep it in a cool dry Place. ‘Two Spoon=
fuls will be fufficient for a Pound of Butter. |
It is a pretty Sauce either for boiled Fowl, Veal, ec. or in the.
reom of Gravy, lowering it with hot Water, and thicken it with
‘a Piece of Butter rolled in Flour.
To pot Dripping, to fry Fifh, Meat, or Fritters, ¢9’c.
pane fix Pounds of good Beef- Dripping, boil 1t in foft Water,
_ftrain it into a Pan, let it ftand till cold; then take off the
hard Fat, and fcrape off the Gravy which fticks to the Infide:
Thus do eight Times; when it is cold and hard, take it off clean
from the Water, put it into a large Sauce-pan, with fix Bay-
Leaves, twelve Cloves, Half a Pound of Salt, anda aeae of a
Pound of whoie Pepper. Let the Fat be all melted and juft hot,
let it ftand till it is hot enough to {train through a Sieve into the
Pot, and ftand till it is quite cold, then cover it up. Thus you
may do what Quantity you pleafe. The beft Way to keep any.
Sort of Dripping is to turn the Pot upfide-down, and then no Rats _
can get at it. If it will keep on Ship-board,, it will make as fine
Puff pa fte Cruft, as any Butter can do, or Cruft for Puddings, &c.
To pickle Muthrooms for the Sea.
YY Asihichem clean with a Ptece of Flannel in Salt and Water, -
put them into a Sauce-pan and throw a little Salt overithem.
Let them boil up three Times in their own Liquor, then throw
them into a Sieve to drain, and {pread them on a:clean Cloth ;. let
them lie till cold, then put them in wide-mouth’d Bottles, pue,
in with them a good deal of whole Mace, a little Nutmeg fliced,
and a few Cloves. Boil the Sugar-Vinegar of your own making,
with a good deal of whole Pepper, fome Races of Ginger, and
two or three Bay- Leaves. Let it boil a few Minutes, then ftrain it,
when it is cold pour it on, and fill the Bottle with Mutton Faz
fryed 5 cork them, tie a Bladder, then a Leather over them, keep °
it down clofe, and in as cool a Place as poffible. As to all other
Pickles, you have them in the Chapter of Pickles, -
0
2d The Art of Cookery yx
vos Yo make, Mafhroom Powder. sayy oy”
"PARE ‘Half a Peck of fine large thick, Mufhrooms frehy wafix
them clean from Grit and Dirt with a;Flannel Rag, ferape
\
‘out the Infide, cut out all the Worms,, put them inté, aKetle® —
over the Fire without, any Water, two large Onions; ftuck with;
_ Cloves, a large Handful of Salt, a Quarter of an Ounce ‘of Mace, -
two Tea Spoonfuls of beaten Pepper, let:themfiomer til] all the’
Liquor.is boiled away, take great Care they don’t burn 5 then lay
them on Sieves to dry in the Sun, or.on ‘Tin Plates, and fet them,
ina flack Oven ‘all Night to dry, till they are, well beat. to Pow- ~
der. _ Prefs the Powder, down hard in.a, Pot,..and ‘keep. it for, Ule..
You may put what Quantity you pleafe for the Sauce... iy o-210 ,
~. Lo keep Mufhrooms without Pickle roe oF
"TAKE. large Mufhrooms, peel them, fcrape,out the Infide, put
*. them. into a Sauce-pan, throw a little Salt over them, and let
them boil in their own Liquor; then throw them into.a Sieve, to.
drain, then Jay them on Tin Plates, and fet them im a cgol/Oven:
Repeat it often till they are perfectly dry, put them. into. aiclean)
Stone Jar, tie them down tight, and keep them in a dry Place.
They eat delicioufly, and look as well as Truffles.
» se dthOlD keep Artichoke-Bottoms dry.)
Be rh them juft fo as you can pull off ‘the Leaves and the
Choke, cut them fromthe Stalks, lay them on Tin Plates, fet’
them in avery cool Oven, and repeat it till they are quite dry ;
then‘put them into a Stone Pot, and tie them down. Keep ther
in adry Place; and when, you ufe them, .Jay them in warm Water
till they are tender. Shift the Water two or three Times. They
are fine in, almoft all Sauces ‘cut. to little Pieces, and putin gaft
before your Sauce is enough,
To fry Artichoke-Bottoms ©
AY them in Water as above; then have ready fome Butter
‘hot in the Pan, flour the Bottoms, and fry them. Lay, them
in your Difh, and pour melted Butter over them. |
To ragoo Artichoke-Bottoms.
AKE twelve Bottoms, foften them in warm Water, as in the
foregoing Receipts : Take Half a Pint of Water, a Piece of the
ftrong Soop, as big as a {mall Walnut, Half a Spoonful of the
Catchup,
i
| made Plain and Eafy. 243
Catchup, five or fix of the dried Mufhrodms, a Tea Spoonful of
the Mufhroom- Powder, fet it on the Fire, fhakeall together, and:
let it boil foftly two or three Minutes. Let the laft Water you put
to the Bottoms boil ; take them out hot, lay them in your Difh, |
pour the Sauce over them, and fend them to'‘Table hot.
To fricafey Artichoke-Bottoms,
SCALED them, then lay them in boiling Water till they are
quite tender ; take Half a Pint of Milk, a eis of a Pound
of Butter rolled in Flour, ftir it all one Way till it is thick, then
‘ftir in a Spoonful of Mufhroom - Pickle, lay the Bottoms in a
Difli, and pour the Sauce over them. |
To drefs Pith,
S to frying Fifh, firft wafh it very clean, then dry it well and
flour it 3 take fome of the Beef-Dripping, make it boil in the
Stew-pan, then throw in your Fifh, and fry it of a fine light
Brown. Lay it on the Bottom of a Sieve, or coarfe Cloth to
drain, and make Sauce according to. your Fancy.
To bake Fith.
UTTER the Pan, Jay in the Fifh, throw a little Salt over it -
and Flour ; put a very little Water in the Difh, an Onion and
a Bundle of Sweet Herbs, ftick fome’ little Bits of Butter or the
fine Dripping on the Fifh. Let it be baked of a fine light Brown ;
when enough, lay it on a Dith before the Fire, and skim off all
the Fat in the Pan ; ftrain the Liquor, and mix it up either with
the Fifh-Sauce or {trong Soop, or the Catchup.
To make a Gravy Soop. :
NLY boil foft Water, and put as much of the {trong Soop to
it, as will make it to your Palate. Let it boil; and if it
wants Salt, you muft feafon ir. The Receipt for the Soup,- you
have in the Chapter for Soops. ;
To make Peas Soop.
GET a Quart of Peas, boil them in two Gallons of Water till
“ they are tender, then have ready a Piece of falt Pork, . or
‘Beef, which has been Jaid in Water the Night before; put it into
the Por, with two large Onions peeled, a Bundle of Sweet Herbs, .
a Sellery
= Se ee ee
24g Lhe Art of Cookery,
Sellery if you have it, Half a Quarter of an Ounce of Whole Pep-
per, let it boil till the Meat is enough; then take it up, and if.
the Soop is not enough ‘let it boil till the Soop is good ; then
{train it, fet it on again to boil, and rub in a good deal of dry.
Mint. Keep the Meat hot, when the Soop is ready, put in the
Meat again for a few Minutes, and let it boil; then ferve it away.
If you add a Piece of the: portable Soop, it will be very good. »
The Onion Soop you have in the Lent Chapter.
» To. make Pork Pudding, or Beef, &°6...
M3KE a good Cruft with the Dripping, or Mutton Sewet, if
you have it, fhred fine; make a thick Cruft, take a Piece of
Salt Pork or Beef, which has been twenty-four Hours in foft Wa-
ter 5 feafon it with a little Pepper, put 1t into this Cruft, roll it
upclofe, tie it ina Cloth, and boil it; if about four or five
Pounds, boil it five Hours. |
And when you kill Mutton, make a Pudding the fame Way,
only cut the Steaks thin; feafon them with Pepper and Salt, and
boil it three Hours, if large ; or two Hours, if {mall, and fo ac-
cording to the Size.
Apple Pudding make with the fame Cruft, only pare the
Apples, core them, and fill your Pudding ; if large, it wall take
five Hours boiling. When it is enough, Jay it in the Difh, cuta
Hole in the Top, and ftir in Butter and Sugar; Jay the Piece on
again, and fend-it to Table. Sih is
A Pruen Pudding eats fine, made the fame Way, only when
the Cruft is ready fill it with Pruens, and {weeten it according te
_ your Fancy 5 clofe it up, and boil it two Hours. |
To make a Rice Pudding.
AKE what Rice you think proper, tie it loofe in a Cloth,
and boil it an Hour ; then take it up, and untie Jf, grate a
good deal of Nutmeg in, ftir-in a good Piece of Butter, and
iweeten to your Palate. Tie it up clofe, boil it an Hour more,
.then take it up.and turn it into your Difh 5 melt Butter, with a
little Sugar and a little White Wine for Sauce.
Se ee
made Plain and Eafy. nae
wl To make a Sewet Pudding. fg
GET a Pound of Sewet fhred fine, a Pound of Flour, a Pound
of Currants picked clean, Half’ a Pound of Raifins ftoned,
two Tea Spoonfuls of beaten Ginger, and a Spoonful of Tinctare
of Saffron; mix all together with Salt Water very thick, then
either boil or bake it. ae
A Liver Pudding dosled.
G>T the Liver of a Sheep when you kill one, and cut it as
- thin as you can and chop it; mix it with as much Sewet
fhred fine, Half as many Crumbs of Bread or Bifcuit grated, fea-
fon it with fome Sweet Herbs fhred fine, a little Nutmeg grated,
a little beaten Pepper, and an Anchovy fhred fine ; mix all toge-
ther with a little Salt, or the Anchovy Liquor, with a Piece of
Batter, fill the Cruft-and clofe it. Boil it three Hours.
Lo make an Oatmeal Pudding. '
ET a Pint of Oatmeal once cut, a Pound of Sewet fhred
fine, a Pound of Currants, and Halfa Pound of Raifins ftoned ;
mix all together well with a little Salt, tie it ina Cloth, leaving
room for the Swelling.
To bake an Oatmeal Pudding.
BYlL a Quart of Water, feafon it with a little Salt; when
the Water boils, ftir in the Oatmeal till it is fo thick you
can't eafily ftir your Spoon, then take it off the Fire, ftir in
two Spoonfuls of Brandy, or a Gill of Mountain, and {weeten it
to your Palate. Grate in-a little Nutmeg, and ftir in Half a
Pound of Currants clean wafhed and picked ; then butter a Pan,
pour it iny and bake it Half an Hour.
| 4 Rice Pudding baked.
Bae a Pound of Rice juft till it is tender, then drain all the
A? Water from it as dry as you can, but don’t iqueeze it; then
ftir in a good Piece of Butter, and fweeten to your Palate, Grate a
{mall Nutmeg in, ftir it well together, buttera Pan, and pour it
in and bake it. You may add a tew Currants for Change.
I i+2 1 ihh Te
246 The Art of Cookery, «
or Lo. make. a Peas Pudding.
Bolt it till it is quite tender, then take it up, untie it, ftir in
+a good Piece of Butter, a little Salt, and a good deal of beaten
Pepper, then tie it up tight again, boil it an Hour longer, and it
will eat fine. All other Puddings you have in the Chapter of
Puddings, — vt | «1 Re amie ake
To make a Harrico of French Beans.
“TAKE a Pint of the Seeds of French Beans, which are ready
-* dry’d for Sowing, wafh them clean, and put them into a
two Quart Sauce-pan, fill it with Water, and let them boil two
Hours; if the Water waftes away too much, you muft put in
more boiling Water to keep them boiling. In the mean Time
take almoft Half a Pound-of nice frefh Butter, put it into a clean
Stew-pan, and when it is all melted and done making. any
Noife, have ready a Pint Bafon heaped up with Onions peeled
and fliced thin, throw them into the Pan and fry them of a
fine Brown, ftitring them about that they may be all alike,
then pour off the clear Water from the Beans into a Bafon, and
throw the Beans all into the Stew-pan; ftir all together, and
throw in a large Tea Spoonful of beaten Pepper, two heap’d
full of Sale, and, ftir it all together for two or three Minutes.
You may make this Difh of what Thicknefs you think proper
(either to eat with a Spoon, or otherways) with the Liquor
you poured off the Beans. For Change, you may make it thin
enough for a Soop. When it is of the proper Thicknefs you
hike it, take it off the Fire, and ftir in a large Spoonful of Vinegar
and the Yolks of two Eggs beat. ‘The Eggs may be left our, if
difliked. Difhit up, and fend it to Table. | |
Jo make a Yow! Pye. =r
IRST make a rich thick Cruft, cover the Difh with the
Pafte, then take*fome very fine Bacon, or cold boiled Ham,
flice it, and lay a Layer all over. Seafon with a little Pepper,
then put jn the Fowl, after it is picked and cleaned, and finged; ”
fhake a very little Pepper and Salt into the Belly, put in a little.
Water, cover it with Ham, feafoned with a little beaten Pep-
per, put on the Lid and bake it two Hours. When it comes
out of the Oven, take Halfa Pint of Water, boil it, and add te
it as much of the ftrong Soop as will make the Gravy quite
rich, pour it bojjing hot into the Pan and lay on the Lid he
en
made Plain and Eafy. Py
Send it to Table hot, or Jaya Piece of Beef or Potk in foft Wa-
ter twenty-four Hours, flice it in the room of the Ham, and it
will eat fine. “
To make a Chefhire Pork Pye for Sea. ,
AKE fome fale Pork that has been boiled, ‘cut it into thin
Slices, an equal Quantity of Potatoes pared and fliced thin,
make a good Cruft, cover the Difh, lay a Layer of Meat, feafoned
with a little Pepper, anda Layer of Potatoes ; then a Layer of
Meat, a Layer of Potatoes, and fo on till your Pye is full. Seafon
it with Pepper ; when it is full, lay {ome Butter on the Top, and
fill your Difh above Half full of foft Water. Clofe your Pye ups
and bake it in a gentle Oven. ) oon | |
To make. Sea Venifon.
Wy HEN you kill a Sheep, keep ftirring the Blood all the Time
till it is cold, orat leaft as cold as it will be, that it may
not congeal; then cut up the Sheep, take one Side, cut the Leg
like a Haunch, cut off the Shoulder and Loin, the Neck and Breaft
in two, fteep them all in the Blood, as long as the Weather will
permit you, then take out the Haunch, and hang it out of the Sun
as long as you can to be {weet, and roaft it as you do a Haunch of
Veniton. It will eat very fine, efpecially if the Heat will give you
leave to keep it long.. Take off all the Sewet beforé you lay it
in the Blood, take the other Joints and Jay them in a large Pan,
pour over them a Quart of Red Wine and a Quart of Rap Vine-
gar. Lay the fat Side of the Meat downwards in the Pan, on a
hollow ‘Fray is beft, and pour the Wine and Vinegar over it 5 let
it lay twelve Hours, then take the Neck, Breaft and Loif out of
the Pickle, let the Shoulder lay a Week, if the Heat will let you,
rub it with Bay Salt, Sale Petre, and coarfe Sugar, of each a
Quarter of an Ounce, one Handful of common Salt, and let it lay
a Week or ten Days. Bone the Neck, Breaft and Loin 3) feafon
them with Pepper and Salt to your Palate, and make a Pafty as-
you do Venifon. Boil the Bones for Gravy to fill the Pye, when
it comes out of the Oven ; and the Shoulder boil frefh out of the
Pickle, with a Peas Pudding. ;
And when you cut up the Sheep, take the Heart, Liver and
Lights, boil them a Quarter of an Hour, then cut them {mail, and,
‘chop them very fine ; feafon them with four large Blades of Mace,
twelve Cloves, and a large Nutmeg all beat to Powder. Chop a
Pound of Sewet fine, Half a Pound of Sugar, two Pounds of Cur-
rants
248 ‘The Are of Cookery,”
rants clean wafhed, Half a Pint of Red Wine, mix all well toge-
ther, and make a Pye.’ Bake-it an Hour, it is very rich. © 9
To make Dumplings when you have White Bread.
AKE the Cramb of a Twopenny-Loaf grated fine, as much
“A Beef Sewet fhred as fine as poffible, a little Salt, Half a {mall
Nutmeg grated, a large Spoonful of Sugar, beat two Eggs with
two Spoonfuls of Sack, mix all well together, and roll them up as
big as a Turky’s Egg. Let the Water boil, and throw them in.
Half an Hour will boil them. For Sauce, melt Butter with a
little Sack, lay the Dumplings in a Difh, pour the Sauce over —
them, and ftrew Sugar allover the Difh. ,
Thefe are very pretty, either at Land or Sea. You muft ob-
ferve to rub your Hands with Flour, when you make them up, |
The Portable Soap to carry Abroad, you have in the fixth
Chapter. . | | peas ae eae
CUR As Bh ae
Of Hogs Puddings, Saufages, &c.
To make Almond Hogs Puddings,
"T AKE two Pounds of Beef Sewet or Marrow, fhred very fmall,
_& a Pound and a Half of Almonds blanched, and beat very fine
with Rofe-water, one Pound of grated Bread, a Pound and a Quar-
ter of fine Sugar, a litrle Salt, Half an Ounce of Mace, Nutmeg
and Cinnamon together, twelve Yolks of Eggs, four Whites, a Pint
of Sack, a Pint anda Half of thick Cream, tome Rofe or Orange~
flower-water ; boil the Cream, t'¢ the Saffron ina Bag, and dip
in the Cream, to colour it. Firft beat your Eggs very well, then
ftir in your Almonds, then the Spice, the Sale and Sewer, and
mix all your Ingredients together , fill your Guts but Half full,
put fome Bits of Citron in the Guts as’ you fill them, tie them
up, and boil them a Quarter of an Hour. | feet
Another
made Plain and Bafy. — 249
Another Way. :
AKE a Pound of Beef Marrow chopped fine, Half a Pound of
+ {weet Almonds blanched, and beat fine with a little Orange-
flower or Rofe-water, Half a Pound of White Bread grated fine,
Half a Pound of Currants clean wafhed and picked, a Quarter of
a Pound of fine Sugar, a Quarter of an Ounce of Mace, Nutmeg,
and Cinnamon together, of each an equal Quantity, and Halfa .
Pint of Sack; mix all well together, with Half a Pint of good
Cream, and the Yolks of four Eggs. Fill your Guts Half full,
tie them up, and boil them a Quarter of an Hour. You may
leave out the Currants for Change; but then you muft add a
Quarter of a Pound more of Sugar. 7
ALF a Pint of Cream, a Quarter of a Pound of Sugar, a
Quarter of a Pound of Currants, the Crumb of a Halfpenny
Roll grated fine, fix large Pippins pared and chopped fine, a Gill
of Sack, or two Spoostuls of Rofe-water, fix bitter Almonds
blanched and beat fine, the Yolks of two Eggs, and one White
beat fine; mix all together, fill the Guts better than Half full,
and boil them a Quarter of an Hour.
To make Hogs Puddings with Currants. —
(5 ipa three Pounds of grated Bread to four Pounds of Beef
Sewet finely fired, two Pounds of Currants clean picked and
wafhed, Cloves, Mace and Cinnamon, of each a Quarter of an
Ounce, finely beaten, a little Salt, a Pound and a Half of Sugar, a
Pint of Sack, a Quart of Cream, a little Rofe- water, twenty Eggs
well beaten, but Half the Whites ; mix all thefe well together,
fill the Guts Half full, boil them a little, and prick them as they,
boil, to keep them from breaking the Guts. ‘l'ake them up upon
clean Cloths, then lay them on your Difh ; or when you ule
them, boil them a few Minutes, or eat them cold.
| To make Black Puddings. |
Fisst, before you kill your Hog, get a Peck of Gruts, boil
them Half an Hour in Water, then drain them and put them
into a clean Tub or large Pan, then kill your Hog and fave two
Quarts of the Blood of the Hog, and keep ftirring it til] the
Blood is quite cold; then mix it with your Gruts, and ftir them
well together. Seaton with a large Spoonful of Salt, a Quarter of
an
?
250 The Art of Cookery,
an Ounce of Cloves, Mace and Nutmeg together, an equal Quan-
tity of each ; dry it, beat it welland mix in. Takea little W mter
Savoury, Sweet Marjoram and Thyme, Pennyroyal ftriped of
the Stalks and chopped very fine, juft enough. to feafon them, and
to give them a Flavour, but no more. ‘The next Day, take the:
‘Leaf of the Hog and cut into Dice, {crape and wafh the Guts very,
clean, then tie ong End, and begin to fill them; mix in the Fat
‘as.you fill them, be fure put in a good deal of Far, fill the Skins
_ three Parts full, tie the other End, and make your Puddings what
Lengih you pleafe 5 prick them witha Pin, and put them into a.
Kettle ot boiling Water. Boil them very foftly an Hour; then
take them out, and lay them on clean Straw.
In Scotland they make a Pudding with the Blood of a Goofe,
Chop off the Head, and fave the Blood; ftir it till it is cold,
then mix it with Gruts, Spice, Salt, and Sweet Herbs, accordin
to their Fancy, and fome Beef Sewet chopped. Take the Skin off
the Neck, then pull out the Wind-pipe and Fat, fill-the Skin, tie
it at both Ends, fo make a Pye of the Giblets, and lay the Pud-
ding in the Middle. :
To make Fine Saufages.
Y OU muft take fix Pounds of good Pork, free from Skin,
Grifles and Fat, cut it very {mal], and beat it in a Mortar till
it is very fine; then fhred fix Pounds of Beef Sewet very fine and:
free from all Skin. Shred it as fine as poffible ; then take,a good
deal of Sage, wath it very clean, pick off the Leaves, and fhred it
very fine. Spread your Meat on a clean Dreffer or Table, then
fhake the Sage all over, about three large Spoonfuls 5 ihred the
thin Rhind of'a middling Lemon very fine and throw over, with
as many Sweet Herbs, when fhred fine, as will fill adarge Spoon ;,
op) two Nutmegs over, throw over two Tea. Spoonfuls of
epper, a large Spoonful of Salt, then throw over the Sewet,,
and mix-it all well together. Put it down. clofe in a Pot 5 when,
you ufe them, roll them up with as much Egg as will make them
rol] {mooth. Make them the Size of a Sauiage, and fry them in
Butter or good Dripping. Be fure it be hot before you put them
in, and keep rolling them about. When they are thorough het ~
and of-a fine hight Brown, they are enough: Youwmay chop'this’ -
Meat very fine; if you-don’t like it beat: Veal‘ eats: well done
thus, or Veal. and’ Pork: together. You may clean fome*Guts,
and. fill them. | | Ea
To
make Plain and Eafy. : 250 |
- To make Common Saufages.
‘P‘ AK E three Pounds of nice Pork, Fat and Lean together,
without Skin or Grifles; chop it ds fine as poffible, feafon it
with a Tea Spoonful of beaten Pepper, and two of Salt, fome
Sage fhred fine, about three Tea Spoonfuls ; mix it well toges
ther, have the Guts very nicely cleaned, and fill them, or put them
down in a Pot, fo roll them of what Size you pleafe, and fry them.
Beef makes very good Saufages.
To make Bolognia Saufages.
“AKE a’ Pound of Bacon, Fat and Lean together, a Pound of
Beef, a Pound of Veal, a Pound of Pork, a Pound of Beef
Sewet, cut them {mall and chop them fine, take a {mall Handful of
Sage, pick off the Leaves, chop it fine, with a few Sweet Herbs 5
feaion pretty high with Pepper and Salt. You muft have a large
Gut, and fill it; then fer on a Sauce-pan of Water, when it boils
put it in, and prick the Gut for fear of burfting. Boil it foftly an
Hour, then lay it on clean Straw to dry.
CHAP. XIIL
To pot and make Hams, &c.
To pot Pigeons, or Fowls.
qv off their Legs, draw them, and wipe them with a Cloth,
“4 but don’t wafh them. Seafon them pretty well with Pepper.
and Salt, put them in a Pot, with as much Butter as you think will
cover them, when melted, and baked very tender ; then drain them
very dry from the Gravy, lay them on a Cloth, and that will fuck
up all the Gravy; feafon them again with Salt, Mace, Cloves,
_ and Pepper beaten fine, and put them down clote into a Pot. Take
the Batter, when cold, clear from the Gravy, fet it before the Fire
to melt, and pour over the Birds ; if you have not enough, clarify
fome more, and let the Butter be near an Inch thick above the
Birds. Thus you may do all Sorts of Fowl; only Wild Fowl
fhould be boned, but that you may do as you pleafe.
/ K k Zo
252 Pickles will wafte with the keeping, therefore you muft fill
them up with cold Vinegar.
Lo pickle Onions.
AKE your Onions when they are dry enough to lye up in
your Houfe, fuch as are about as big asa large Walnut ; or
you may do fome as {mall as you pleafe. Take off only the out-
ward dry Coat, then boil them in one Water without fhifting, till
they begin to grow tender, then drain them through a Cullender,
and let them cool ; as foon as they are quite cold, ilrp off two out-
ward Coats or Skins, flip them till they look white from each other,
rub them gently with a fine foft Linnen Cloth, and lay them ona
Cloth to cool. When this is done; put them into wide-mouth’d
‘ Glaffes, with about fix or eight Bay-Leaves. ‘To a Quart of
Onions, a Quarter of an Ounce of Mace, two large Races of
Ginger fliced; all thefe Ingredients muft be interfperted here and
there, in the Glaffes among the Onions; then boil to each Quart
of Vinegar two Ounces of Bay-falt, skim it well as the Skim
rifes, and let it ftand til it is cold ; then pour it into the Glats,
cover it clofe with a wet Bladder dipped in Vinegar, and tie
‘them down, They will eat well, and look white. As the Pickle
waftes, fill them with cold Vinegar. md
0
266 The Art of Cookery;
pikes oR ogg Rte A emonse © RE i
pe Ake twelve Lemons, fcrape them with a Piece of ‘broken
~4 Glafs, then cut them crofs in two, four Parts downright, but
not guite through, but that they will hang together ; then put in
as much Salt as they will hold, rub them well, and ftrew them
over with Salt. Let them lye in an earthen Dith for three Days,
and turn them every Day, then flit an Ounce of Ginger very thin,
and falted for three Days, twelve Cloves of Garlick, parboiled and
falted three Days, a {mall Handful of Muftard-feeds bruifed and
fearched through a Hair-fieve, and {ome Red India Pepper ; take
your Lemons out of the Salt, {queeze them very gently, put them
into a Jar, with,the Spice and Ingredients, and cover them ‘with
the beft White Wine Vinegar. Stop them up very clofe, and ina
Month’s Time they will be fit to eat. | |
To pickle Mufhrooms White. ., &
AKE {mall Buttons, cut and prime them at the Bottom, wafh
them: with a Bit of Flannel through two orthree Waters,
then fet on the Fire in a Stew-pan Spring-water, and a imall
Handful of Salt; when it boils, pour your Mufhrooms in. Ler it
boil three or four Minutes; then throw them into a Cullender, lay
them on a Linnen Cloth quick, and cover them with another.
Bit To make Pickle for Mufhrooms. _
mp ake a Gallon of the beft Vinegar, put it into-a cold Still ;
+ To every Gallon of Vinegar, put Half a Pound of Bay-falt, a
Quarter of a Pound of Mace, a Quarter of an Ounce of Cloves, a
Nutmeg cut into Quarters, keep the Top of the Still covered
with a wet Cloth. As the Cloth dries, put ona wet one; don’t
Jet the Fire be too large, left you burn the Bottom of the Still.
Draw ityas long as you tafte the Acid, and nolonger. When you
Sl your Bottles, put in your Mufhrooms, here and there put in a
few. Blades of Mace, anda Slice of Nutmeg 5 then fill the Bortle
with Pickle, and melt fome Mutton Fat, ftrain it, and pour over
dt. It will keep them better than Oil. air mages:
You moft put your Nutmeg over the Fire.in a little Vinegar,
and give it a boil. While it 1s hot, you may flice it as. you pleale.
When it is cold, it will not cut; for it will crack to Pieces.
Note, In the 19th Chapter, at the End of the Receipt. for
making Vinegar, you will fee the beft Way of pickling, Mafh-
rooms, only they will not be fo white. od) Cite il
: Ta
made Plain and Eafy. 267
70 prtkle Codlings.
WHEN you have greened them as you do your Pippins, and
they are quite cold, with a {mall Scoop very caretully take
of the Eye as whole as you can, {coop out the Core, put in a
Clove of Garlick, fill it up with Muftard-feed, lay on the Eye
again, acd put them in your Glaffes, with the Eye uppermott.
Pat the ‘ame Pickle as you do to the Pippins, and tie them down
clote. Me
| Lo pickle Red Currants,
HEY are done the fame Way as Barberries. ,-
To pickle Fennel. —
SET Spring-water on the Fire, with a Handful of Salt; when
it boils, tie your Fennel in Bunches, put them into the Water,
jalt give them a {cald, lay them ona Cloth to dry 5 when cold,
put it in a Glafs, with a little Mace and Nutmeg, fill it with cold
Vinegar, lay a Bit of green Fennel on the Top, and. over that a
Bladder and Leather. ot
To pickle Grapes.
G ET Grapes at the full Growth, but not ripe, cut them in
{mall Bunches fit for garnifhing, put them in a Stone Jar,
with Vine-Leaves between every Layer of Grapes ; then take as
much Spring-water as you think will cover them, put in a Pound
of Bay-fale, and as much White Salt as will make it bear an Egg,
Dry your Bay-falt and pound it, it will melt the fooner, pur it
into a Bell-metal or Copper Pot, boil it and skim it very well;
as it boils, take all the black Scum off, but not the white Skim.
When it has boiled a Quarter of an Hour, let it ftand to cool and
fettle ; when it is almoft cold, pour the clear Liquor on the
Grapes, lay Vine-Leaves on the Top, tie them down clofe with a
Linnen Cloth, and cover them with a Difh. Let them ftand twen-
ty-four Hours, then take them out, and lay them on a Cloth, cover
them over with another, let them be dried between the Cloths,
then take two Quarts of Vinegar, one Quart of Spring-water, and
one Pound of coarfe Sugar. Let it boil a little while, skim it as
it boils very clean, Jet it ftand till it is quite cold, dry your Jar
with a Cloth, put frefh Vine- Leaves at the Bottom, and between
every Bunch of Grapes, and on the Top; then pour the Clear of
Mm
the .
a
268 >... eRe eee of Cookery,
the Pickle on the Grapes, fill your Jar that the Pickle may be _
above the Grapes, tie a thin Bit of Board in a Piece of Flannel,
Jay it on the ‘Top of the Jar to keep the Grapes under the Pickle,
‘tie them down with a Bladder, and then a Leather; take them
out with a Wooden Spoon. Be fure to make Pickle enough to
cover them, Sk Nokes ti deep” SUE re mee
To pickle Barberries. =»
7 AKE of White Wine Vinegar and Water, of each an equal,
Quantity: To every Quart of this Liquor, put in Halfa Pound
of Sixpenny Sugar, then pick the worft of your Barberries, and put
into this Liquor, and the beft into Glaffes ; then boil your Pickle
with the worft of your Barberries, and skim it very clean. Boil
it till it looks of a fine Colour, then let it ftand to be cold before
you ftrain; then ftrain it through a Cloth, wringing it to get all
the Colour you can from the Barberries, Let it ftand to cool and
fettle, then pour it clear into the Glaffcs in a little of the Pickle,
boil a little Fennel; when cold, put a little Bit at the Top of the
Pot or Glafs, and cover it clofe with a Bladder and Leather. To
every Half Pound of Sugar, put a Quarter of a Pound of White
' Salt. iy . ere ear
To pickle Red Cabbage.
SLICE the Cabbage thin, put to it Vinegar and Salt, and abs |
Ounce of All-fpice ‘cold; cover it clofe, and keep it for Ufe.
It is a Pickle of little Ufe, but for garnifhing of Difhes, Sallads
and Pickles, though fome People are fond of tt.
. Yo pickle Golden Pippins. ‘ -;
ARS the fineft Pippins you can get, free from Spots and
Bruifes, put them into a Preferving-pan of cold Spring-water,
and fet them on a Charcoal Fire. Keep them turning with a
Wooden Spoon, till they will peel; do not let them boil. When
_ they are boiled, peel them, and put them into the Water again, _
with a Quarter of a Pint of the beft Vinegar, and a Quarter of an
Ounce of Allum, cover them very clofe with a Pewter-difh, and
fet them on the Charcoal Fire again, a flow Fire not to boil, Let
them ftand, turning them now and then till they look green,
then take them out, and Jay.them on a Cloth to cool 5 when cold,
make your Pickle as for the Peaches, only inftead:of made Mut-
i tard, this muft be Muftard-feed whole... Cover them clofe, and a
keep them for Uie.
ne
made Plain and Eafy. 269
To pickle Stertion-buds znd Limes, you pick them off |
the Lime-Trees in the Summer.
“have ready Vinegar, with what Spice you pleafe, throw them
in, and ftop the Bottle clofe. :
To pickle Oyfters, Cockles and Muffels,
T'AKE two Hundred of Oyfters, the neweft and beft you.can
* get, be careful to fave the Liquor in fome Pan as you open’ .
them, cut off the black Verge, faving the reft, put them into their
own Liquor, then put all the Liquor and Oyfters into.a Kettle,
boil them about Half an Hour, on avery gentle Fire, do them
very flowly, skimming them as the Scum rifes, then take them
off the Fire, take out the Oyfters, ftrain the Liquor through a
fine Cloth, then-put in the Oyfters again; then take out a Pint of
the Liquor whilft it is hot, put thereto three Quarters of an Ounce
of Mace, and Half an Ounce of Cloves. Juft give it one Boil,
then put it to the Oylters, and ftir up the Spices well among the
Oyfters, then put in about a Spoonful of Salt, three Quarters of a
Pint of the beit White Wine Vinegar, and a Quarter of an Ounce
ot Whole Pepper; then Jet them ftand.till they. be cold, then pat
the Oy fters as many as you well can into a Barrel, put in as much
Liquor as the Barre! will hold, letting them fettle a while, and
they will foon be fit. to eat, or you may put them into Stone Jars,
cover them clofe with a Bladder and Leather, and be fure they be
quite cold before you cover them up. Thus do Cockels and Mut-
fels; only this, Cockels are fimail, and to thisSpice you muft have
at leaft two Quarts, nor is there any Vhing to pick off them,
Muffels you muit have two Quarts, take great care to pick theCrab
out under the Tongue, and a little Fus which grows at the Root of
the Tongue. The two fatter, Cockles and Muffels, mult be
wafhed in feveral Waters, to clean them from the Grit, put them
in a Stew-pan by themfelves ; cover them clofe, and when they
are open, pick them out of the Shells and ftrain the Liquor.
To pickle young Suckers, or young Artichokes,
before the Leaves are hard.
AK E young Suckers, pare them very nicely, all the hard
+ Endsiof the Leaves and Stalks, juft tcald them ’in Salt asd
Water, and when they are cold put them into little Glafs Bottles,
with two or three Blades of large Mace and a Nutmeg fliced thin, —
M in 2 fiil
A KE new Stertion-feeds or Limes, pickle them when large,
250. Lhe Art of Cookery,
fill them either with diftilled Vinegar, or the Sugar Vinegar «
your own making, with Half Spring-water. Then baa |
To pickle Artichoke-Bottoms, -
Bole Artichokes till you can sat the Leaves off, then take off
the Chokes, and cur them from the Stalks take great Care
you don’t let the Knife touch the Top, throw them into Salt and
Water for an Hour, then take them out and lay them ona Cloth
to drain, then put them into large wide-mouth’d Glaffes, put a
little Mace and fliced Nutmeg between, fill them either with dif-
tilled Vinegar, or your Sugar Vinegar and Spring-water ; cover
them with Mutton Fat try’d, and tie them down with a Bladder
and Leather. |
To pickle Samphire, ,
: ; ‘AKE the Samphire that is green, lay it in a clean Pan, throw
two or three Handfuls of Salt over, and cover it with Spring-
water. Let it lye twenty-four Hours, then put it into a clean Brats _
Sauce-pan, throw in a Handful of Salt, and cover it with good
Vinegar. Cover the Pan clofe, and fet it over a very flow Fire ;
let it ftand till it is jaft green and crifp, then take it off in a Mo-
ment, for if it ftands to be foft it is {poled put it in your Pick-
Jing-pot, and cover it clofe. When it 1s cold, tie it down with a
Bladder and Leather, and keep it for Ufe. Or you may keep it
all the Year, in a very ftrong Brine of Salt and Water, and throw
it into Vinegar juft before you ufe it. | |
st FS : SA ig 5 Bayh.
_ Elder-Shoots, in Imitation of Bamboo. —
"TAKE the largeft and youngeft Shoots of Elder, which put out
in the Middle of May, the middle Stalks are moft tender and
. biggeft; the {mall ones not worth doing. . Peel off the outward
Peel or Skin, and lay them in a ftrong Brine of Salt and Water for
one Night, then dry them in a Cloth, Piece by Piece. In the:mean
Time, make your Pickle of Half White Wine, and Half Beer Vine-
gar: To each Quart of Pickle, you muft put an Ounce of White
or Red Pepper, an Ounce of Ginger fliced, a little Mace, andia
few Corns of Famatca Pepper. When the Spice has boiled in the
Pickle, pour it hot upon the Shoots, ftop them clofe immediately,
and fet the Jar two Hours before the Fire, turning it often. Tt is
as good a Way of greening Pickles, as often boiling ; or you may
boil the Pickle two or three Vimes, and pour iton boiling hor,
jul as you pleafe. If you make the Pickle of the Sugar Vinegar,
ay
Se eS ee ee
. you 4
made Plain and Eafy. 27
you muft let one Half be Spring-water. You have the Receipt for
this Vinegar, in the 19th Chapter. :
Rules to be obferved in Pickling.
ALWAYS ufe Stone Jars for all Sorts of Pickles, that require hot
Pickle to them, The firft Charge is the Jeaft, for thete not only
Jaft longer, but keep the Pickle better; for Vinegar and Salt will
penetrate through all earthen Veflels, Stone and Glats is the only
Thing to keep Pickles in. Be ure never to put your Hands in to”
take Pickles our, it will foon f{poil it. The beft Way is, to every
Pot tie a Wooden Spoon full of little Holes, to take the Pickles
out wich,
CHAP. XV.
Of making CAKES, &c.
To make a Rich Cake.
MARE four Pounds of Flour well dried and fifted, feven Pounds
of Currants wafhed and rubbed, fix Pounds of the beft frefh
Butter, two Pounds of Yordan Almonds blanched, and beaten with
Orange-flower Water and Sack till they are fine, then take four
Pind of Eggs, put Half the Whites away, three Pounds of double-
refined Saget beaten and fifted, a Quarter of an Onnce of Mace,
the fame of Cloves and Cinnamon, three large Nutmegs, ald beaten
fine, a little Ginger, Half a Pint of Sack, Halfa Pint of right
French Brandy, Sweet-meats to your liking, they muft be Orange,
Lemon, and Citron. Work your Butter to a Cream with your
Hands before any of your Ingredients are in, then put in your Sugar
and mix it well together; Jet your Eggs be well beat and {trained
through a Sieve, work in your Almonds firft,.then put in your
Eggs, beat them all together til] they Jook white and thick, ther
put in your Sack, Brandy and Spices, fhake your Flour in by De-
grees, and when your Oven is ready, put in your Currants and
Sweet-meats as you put it in your Hoop. It will take four Hours
baking ina quick Oven. You matt keep it beating with your Hand
all the while you are mixing of it, and when sour Cerrants are
well wafhed and cleaned, let them be kept before the Fire, io thar
they may go warm into your Cake. This Quantity will bake
beft in two Hoops. 3
| To
id
ae a ee ees
272 The Art of Cookery, |
Seated hy epdeae. toed? Shed fi ty R + tee yar’ Ps
y op ie a Lee WARY iy ee ee es , b! Wp ens ‘ i t
To: [ce a Great? Caer OPP
epee the Whites of twenty-four Eggs; and a Pound of double-
refin'd Sugar beat and fifted fine; mix both together ina
deep earthen Pan, and with a Wisk wisk it well for two or three
Hours together till it looks white and thick; ‘then with a thin
broad Board or Bunch of Feathers {pread it all over the Top an
Sides of the Cake ; fet ir at a proper Diftance before a good clear
Fire, and keep turning it contioually for fear of its changing
Colour; but a cool Oven is beft, and an Hour will harden it. You
may perfume the I¢ing with what-Perfume you pleale» —
To make a Pound Cake. — cartes
be bnicor a Pound of Butter, beat it in an earthen Pan with your
Hand one Way, till it ts like a fine thick Cream, then have
ready twelve Egos, but Half the Whites ; beat them well, and
beat them up with the Butter, a Pound of Flour,beat in it, a Pound
of Sugar, and a few Carraways. Beat it all well together for an
Hour with your Hand, or a great Wooden Spoon, butter a Pan —
and put it in, and then bake it an‘ Hour in‘a quick Oven.
For Change, you may put in a Pound of Currants’ clean
wafhed and picked. | | ,
To make a cheap Seed: Cake.
OU muft take Halfa Peck of Flour, a Pound and a Half of
Butter, put it in a Sauce-pan with a Pint of new Milk, fet 1¢
on the Fire, take a Pound of Sugar, Half an Ounce of All-{pice
beat fine, and mix them with the Flour, “When the Butter- 41s
melted, pour the Milk and Butter in rhe Middle of the Flour, and
work it up Itke Pafte. Pour in with the Milk Half a Pint of good
Ale Yeaft, fet 1t before the Fire to rife, juft before it goes to the
Oven. Either put infome Currants or Carraway-feeds, and’ bake
jt in a quick Oven. Make it into two Cakes. ‘hey will take au.
Hour'and a Half baking. ! eS
| 76 make’a Butter Cake a 5 ao
7OU muft take a Dith of Butter, and beat it like Cream with
your Hands, two Pounds of fine Sugar well beat, three Pounds:
of Flour well dried, and mix them in with the Butter, twenty-four
Eggs, leave out Half the Whites, and then beat all together for an
Hour. Juft as you are going to put it into the Oven, pet ima
nes gh Quarter
We
ia
4 a © , . ,
made Plain and Eafy. 273
Quarter of an Ounce of Mace, a Nutmeg beat, a little Sack or
Brandy, and Seeds or Currants, juft as you pleate. |
To make Ginger-Bread Cakes.
AKE three Pounds of Flour, one Pound of Sugar, one Pound
ot Butter rubbed in very fine, two Ounces of Ginger beat fine,
a large Nutmeg grated; then take a Pound of Treacle, a Quarter
of a Pint of Cream, make them warm together, and make up the
Bread ftiff; rol] it out, and make it up into thin Cakes, cut them
out with a Tea-Cup, or {mail Glafs, or roll them ‘round: like
Nuts, and bake them on Vin Plates in a flack Oven.
To make a fine Seed or Saffron Cake.
OU muft take a Quarter of a Peck of fine Flour, a Pound and’
a Half of Butter, three Ounces of Carraway-leeds, fix Eggs
beat well, a Quarter of an Ounce of Cloves and Mace beat together
very fine, a Pennyworth of Cinnamon beat, a Pound of Sugar, a
Pennyworth of Rofe Water, a Penayworth of Saffron, a Pint and a
Halt of Yeaft, and a Quart of Milk ; mix it all together lightly
with your Hands thus: Firft bo1l your Milk and Butter, then skim
off the Butter, and mix it with your Flour and a little of the
Milk ; ftir the Yeaft into the reft and {train it, mix it with the
Flour, put in your Seed and Spice, Rofe Water, Tinfture of Saf-
fron, Sugar and Eggs; beat it all up well with your Hands light-
ly, and bake it in a Hoop or Pan, but be fure to butter the Pan. .
well. It will take an Hour and a Half in a quick Oven. You may
leave out the Seed, if you chufe it, and 1 think it rather better
without it, but that you muft do as you like. |
To make a rich Seed Cake, called the Nun’s Cake. —
OU moft take four Pounds of the fineft Flour, and three
- Pounds of double-refined Sugar beaten and fifted ; mix them
together, and dry them bythe Fire till you prepare your other
Materials. ‘Take four Pounds of Butter, beat it with your Hand
till it is foft like Cream, then beat thirty-five Eggs, leave out fix-
teen Whites, ftrain off your Eggs from the Treds, and beat them
and the Butter together till all appears like Butter. Put in four or
five Spoonfuls of Rofe or Orange-flower Water, and beat again 5
then take your Flour and Sugar, with fix Ounces of Carraway-.
feeds, and ftrew them in by Degrees, beating it up all the ‘Time
for two Hours together. You may put in as much Tincture of
Cinnamon or Amber-greafe as you pleafe ; butter your Hoop, an
ay et
as 1 oe ee ae & en oh
xX ee wis A OP Se Ce ee. 2 eee oe of
274 The Art of Cookery
let it ftand three Hours in a moderate Oven. You anift obferve’
always in beating of Butter to do it with a cool Hand, and beag.
it always one Way ina deep earthen Dish. |
— To make. Pepper Cakes. «© i,
AKE Half a Gill of Sack, Half a Quarter of an Ounce of
- whole white Pepper, put it in and boil it together a Quarter
of an Hour, then take the Pepper out, and put in as much double
refined Sugar as will make it like a Pafte, then drop it in what
chy
‘Shape you pleafe on Plates; and let it dry irfelf.
Vas fe Jo make Portugal Cakes. ,
Mie ‘Ito a Pound of fine Flour, a Pound of Loaf Sugar beat
- and fifted, then rab into it a Pound of pure {weet Butter, till
zt is thick like grated white Bread, then put to it two Spoonfuls
of Rofe Water, rwoof Sack, ten Eggs, whip them very well with
a Whisk, then mix into it eight Quaces of Currants, mix’d all
well together; butter the Tin Pans, fill them but Half full, and
bake them ; 1f made without Currans they'll keep Half a Year;
add a Pound of Almonds blanched, and beat with Rofe Water as.
above, and leave out the Flour. Vhefe are another Sort and better.
lo make a Pretty Cake.
TA KE five Pounds of Flour well dried, one Pound of Sugar,
+ Half an Ounce of Mace, as much Nutmeg, beat your Spice. 4)
very fine, mix the Sugar and Spice in the Flour, take twenty-two
Eggs, leave out fix Whites, beat them, put a Pint of Ale Yeaft
and the Fegs in the Flour, take two Pounds and a Half of frefh
Butter, a Pint and a Half of Cream, fet the Cream and Butter
over the Fire, till the Butter is melted, let it ftand till it is —
Blood-warm, before you put it into the Flour, fet it an Hour by
the Fire to rife, then put in feven Pounds of Currants, oni |
muft be plumped in Half a Pint of Brandy, and three Quarters of
a Pound of candied Peels. It muft be an Hour and a Quarter in the
Oven. You muft put two Pounds of chopped Raifinsinthe Flour,
and a Quarter of a Pint of Sack. When you put the Currants in,
bake it ina Hoop. « ea en
To make Ginger-Bread. ay
ep Akt three Quarts of fine Flour, two Ounces of beaten Gin-
~S ger,-a Quarter of an Ounce of Nutmeg, Cloves, and Mace
beat fine, but moft of the laft; mix all together, three Quarters of
a Pound of fpe Sugar, two Pounds of Treacle, fet it over the F rai F
: ; ut ug
made Plain and Eafy. 275
biit don’t let it boil ; three Quarters of a Pound of Butter melted
in the Treacle, and tome candied Lemon and Orange-peel cut
fine, mix all thefe together well. An Hour will bake ut ina
quick Oven. f
| To make little Fine Cakes, aha
pr Pound of Butter beat to Cream, a Pound and a Quarter of
1 Phour, 2 Pound of fine Sugar beat fine, a Pound ot Currants
clean wathed and picked, fix Eggs, two Whires left out, beat them -
fine, mix the Flour, Sugar and Egos by Degrees into the Batter,
beat it all well with both Hands, either make it into little Cakes,
or bake it in one. : ia
Another Sort of Little Cakes.
A Pound of Flour and Halfa Pound of Sugar, beat Half a
+4 Pound of Butter with your Hand, and mix them well toge-
ther. Bake it in little Cakes. ,
Jo make Drop Bifcuits.
TA KE eight Eggs, and one Pound of double-refined Sugat
beaten fine, thy Ounces of fine Flour well dried, beat your
Eggs very well, then put in your Sugar and beat it, and then your
Plour by Degrees, bear it all very well together without ceafing 5
your ven muit be as hot as for Halfpenny Bread, then flour fome
Sheets of Tin, and drop your Bilcuits of what Brgnets you pleafe,
put them in the Oven’as faft as you can, and when you fee them
rife, watch them, if they begin ro colour take them out and put
in more ; and if the firft 1s not enough, put them in again. If they
are right done, they will have a white lce on them. You may, if
you chufe it, put ina few Carraways; when they are all baked,
oe them in the Oven again to dry, then keep them ina very dry
Place.
To make Common Bifcuits.
Be A'T up fix Egos, with a Spoonful of Rofe Water and a Spoon-
ful of Sack, then add a Pound of fine powdered Sugar, and
a Pound of Flour ; mix them into the Eggs by Degrees, and an
Ounce of Coriander-feeds, mix all well together, fhape them on
white thia Paper, sr Tin Moulds, in any Form you pleaie. Beas
the White of ah Eoo, with a Weather rub them over, and duft
fine Sugar over them. Set them in an Oven moderately heated,.
tilthey rife-and- come to a good Colour, take them out; and
Non when
Yo eS ere N OMee ey % * j te ~~. Ne RL eS gar ee
, . ea ‘ ; y *
t *
276 The Art of Cookery,
when you have done with the Oven, if you have no Stove to dry
them in, put them in the Oven again, and let them ftand all
Night to dry, ei sy
| Jo make French Bifcuits, |
AVING a Pair of clean Scales ready, in one Scale put three
-* new-laid Eggs, in the other Scale put as much dried Flour,
an‘equal Weight with the Eggs, take out the Flour, and as much
Pe Phe ber
fine powdered Sugar; firft beat the Whites of the Eggs up well _
with a Wisk till they are of a fine Froth, then whip in Half an
Ounce of candied Lemon-peel cut very thin and fine, and beat
well ; then by Degrees whip in the Flour and Sugar, then flip
in theYolks, and with a Spoon temper it well together, then fhape ~
your Bifcuits on ‘fine white Paper with your Spoon, and throw
powdered Sugar over them. Bake them in a moderate Oven, not —
too hot, giving them a fine Colour on the Top. When they are
baked, with a fine Knife cut them off from the Paper, and lay
them in Boxes for Uie. ot :
Lo make Mackeroons,
AKE a Pound of Almonds, let them be fcaled, blanched and |
thrown into cold Water, then dry them in a Cloth, and pound
them in a Mortar, moiften them with Orange-flower Water, or
the White of an Egg, left they turn to an Oil; afterwards take an
equal Quantity of fine Powder Sugar, with three or four Whites
of Eggs, and a little Musk, beat all well together, and “fhape
them on Wafer-paper with a Spoon round. Bake them in a gentle
Oven on Tin Plates. | .
¥
j
To make Shrewsbury ‘Cakes:
AKE two Poundsof Flour, a Pound of Sugar finely fearch’d,
mix them together (take out a Quarter of a Pound to roll them
in) take four Fgas beat, four Spoontuls of Cream, and two Spoon- _
fuls of Rofe Water, beat them well together, and mix them with
the Flour into a Pafte, roll them into thin Cakes, and bake them
in a quick Oven.
| To make Madling Cakes. |
TO aQuarterof a Peck of Flour well dried at the Fire, add
two Pounds 0+ Mutron-fewet tried and ftrained clear off, when |
it is a little cool, mix it well with the Flour, fome Salt, and a
| very
ee ee ae ne ee ee ee
. i es
made Plain and Eafy. BOT
very little All-fpice beat fine: Take Half a Pint of good Yeatt,
and put in Half a Pint of Water, ftir it well together, ftrain ir,
and mix up your Flour into a Pafte of a moderate Stifefs. You,
rouft add as much cold Water as will make the Pafte of a right
order ; make it into Cakes about the Thicknefs and Bignefs of an ~
Oat-Cake ; have ready fome Currants clean wafhed and picked,
ftrew fome juft in the Middle of your Cakes between your Dough,
fo that none can be feen till the Cake is broke, You may leave.
the Currants out, if you don’t chufe them. ,
| To make Light Wigs.
AKE a Pound and a Half of Flour, and Half a Pint of Milk
made warm, mix thefe together, cover it up, and let it lye by
the Fire Half an Hour; then take Half a Pound of Sugar, and
Half a Pound of Butter, then work thefe into a Pafte and make it,
into Wigs, with as little Flour as poflible. Let the Oven be
pretty quick, and they will rife very much. Mind to mix a
Quarter of a Pint of good Ale Yeaft in Milk.
To make very good Wigs. —
ARE a Quarter of a Peck of the fineft Flour, rub into it three
Quarters of a Pound of frefh Butter till it is like grated Bread,
fomething more than Half a Pound of Sugar, Half a Nutmeg,
Half a Race of Ginger grated, three Eggs, Yolks and Whites
beat very well, and put to them Half a Pint of thick Ale Yeatt,
three or four Spoonfuls of Sack, make a Hole in the Flour, and
pour in your Yeaft and Eggs, as much Milk, juft warm, as will
make it into a light Pafte. Let it ftand before the Fire to rife
Half an Hour, then make jt into a Dozgn and a Half of Wigs,
wafh them over with Ege juft as they go into the Oven. A
quick Oven, and Half an Hour will bake them. 5
To make Buns.
AKE two Pounds of fine Flour, a Pint of good Ale Yeaft,
put a little Sack in the Yeaft, and three Eggs beaten, knead —
all thefe together with a little warm Milk, a little Nutmeg, and
a little Salt; then, Jay it before the Fire till it rife very light,
then knead in a Pound of frefh Butter, a Pound of rough Carraway-
Comfits, and bake them in a quick Oven, in what Shape you
pleafe on flour’d Papers.
Nn2 Za
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2 3 ‘ 4 wes ‘ 7s ae > Aer
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We Lhe Art of Cookery, “yy
a] ri a foe er as ee ‘ WY. URE Ee : oe Pl 3 ae: * ree
RE REGS BAIS a
& t
0. Lo make little Plamb Cakess 5
HPAKE two Pounds of Flour dtied jn the Oven, or at 4 gre
o* Fire, and Halfa Pound of Sugar finely powder’d, four Yolks
of Eggs, two Whites, Half a Pound of Butter wafh’d with Rote. _
Water, fix Spoonfuls of Cream warmed, a Pou. d and a Halt of
Currants unwafhed, but picked and rubbed very clean ina Cloth ;
mix it all well together, then make them up into Cakes, bake
them in an Oven almoft as hot as for a Mancher, and Jet them’
{tand Half an Hour till they are coloured on both-Sides, then take
down the Oven-Lid, and ler them ftand to foak. You muft rub
the. Butter into the Flour very well, then the Egg and Cream,+
and then the Currants.
—
CH AP RVR He
Of Cheefecakes, Creams, Jellies, W hip
i Syllabubs, &c. ?
Lo make fine Cheefecakes,
7H AKE a Pint of Cream, warm it, and put it to five Quarts of —
= Muik warm from the Cow, then pur Runnet to it, and juit
give if a ftir avout; and when it is come, put the Curd in a
Lionen Bag or Cloth, let it drain well away from the Whey, but
do not fqueege 1t much; ‘then put it in a, Mortar, and break the
Curd 9s fine as Butter, then put-to your Curd Half a Pound of
{weet Almonds blanched and beat exceeding fine, and Half a
Pound of Mackeroons beat very fine. If you have no Mackeroons,
_ get Naples Bricuits, then ada to it theYolks of nine Eggs beaten, a
whole Nutmeg erated, two pertumed Plumbs, diffolved ia Rote or
Orange-flower Water, Half a Pound of fine Sugar; mix all well
together, then melt a Pound and a Quarter of Butter, and ftir it
well init, and Half a Pound of Curranrs plumped, to-let ftand to
cool till you ufe it, then make your Puff-pafte thus: Takea
Pound of fine Flour, wet ir with cold Water, roll it out, put into
3 ‘ ee ae ae
at by Degrees a Pound of frefh Butter, and fhake a little Flour on
each Coat as you roll ir. Make it juft as you ufe it.
You
meee : acd P
Se a a eS a
made Plainand Eafy. 279
You may leave out the Currants, for Change, nor need you put
in the perfumed Plumbs, if you diflike them; and for Variety,
when you make them of Mackeroons, put in as much Tinéture of
Saffron as will give them a high Colour, but no Currants.” This.
we call Saffron Cheefecakes ; the other without Currants, Almond
Cheetecakes; with Currants, fine Cheefecakes; with Mackeroons,
Mackeroon Cheefecakes, sass iobbaaaan We:
To make Vemon itecales
oPAKE the Peel of two large Lemons, boil it very tender, then
pound it well ina Mortar, with a Quarter of a Pound or more
of Loat Sugar, the Yoiks of fix Eggs, and Half a Pound of. frefh,
Batter ; pound and mix all well together, lay a Puff-pafte in
your Patty-pans, fill them Half full, and bake them, Orange
Uheelecakes are done the fame Way, only you boil the Peel in
two or three Waters, to take out the Bitternefs.
A fecond Sort of Lemon Cheefecakes.
A KE two large Lemons, grate off the Peel of both, and .
{queeze out the Juice of one, and add to it Half a Pound of
double-refined Sugar, twelve Yolks of Eggs, eight Whites well .
beaten, then melt Half a Pound of Butter, in four or five Spoonfuls
of Cream, them itir it all together, and fet 1t over the Fire,’
{tirring it till it begins to be pretty thick; then take it off, and
when it is cold, filf your Patty-pans little more than Half full.
Puta Pafte very thin at the Bottom of your Patty-pans. Half ai
Hour, with a quick Oven, will bake them. gi
To make Almond Cheefecakes,
TT KE Half a Pound of Yordan Almonds, and lay them in cold
Water all Night; the next Morning blanch them into cold
Water, then take them ont, and dry them in a clean Cloth, beat
them very fine in a little Orange-flower Water, then take fix Eggs,
_ Jeave out four Whites, beat them and ftrain them, then-Halt a
Pound of White Sugar, with a little beaten Mace ; beat them: .
well together in a Marble Mortar, take ten Ounces of good frefh
Butter, melt it, a little grated Lemon-peel, and put them in the
Mortar with the other Ingredients ; mix all well together, and
fill your Patty-pans. |
Lo
280: —- Lhe \Artof Cookery,
fo make Fairy Butter. :
anes E. the Yolks. of two hard: Eggs, and beat them in a
4 Marble Mortar, with a large Spoontul of Orange-flower
Water, and .two Tea Spoonfuls of fine Sugar beat to Powder ;
beat this all together till it is fine Pafte, then mix it up with
about as much frefh Butter out of the Churn, and force it through
a fine Strainer fullsef little Holes into a Plate. This is a pretty
Thing to fet off a Table at Supper. 1p: Biking
To make Almond Cuftards, «9 o> -
"| eke a Be of Cream, blanch and beat a Quarter of a Pound
of Almonds fine, with two Spoonfuls of Role Water. Sweeten
it to your Palate. Beat up the Yolks of four Eggs, ftir all toge-
ther one Way over the Fire till it is thick, then pour it out into
Cups 5 or you may bake it in little China Cups. ~ |
To make Baked Cuftards.
FQ) E Pint of Cream boil’d with Mace and Cinnamon ; when
cold, take four Eggs, two Whites left out, a little Rofe and
Orange-flower Water and Sack, Nutmeg and Sugar to your Palate ;
mix them well together, and bake them in China Cups.
To make plain Cuftards.
"PiAke a Quart of new Milk, {weeten it to your Tafte, grate 1”
~ a little Nutmeg, beat up eight Eggs, leave out Half the
Whites, beat them up well, ftir them into the Milk, and bake it
tn China Bafons, or put them ina deep China Difh ; havea Kettle
of Water boiling, fet the Cup in, Jet the Water come above Half
Way, but don’t let it boil too faft for fear of its getting into the
Cups. You may add a little Rofe Water. |
wie make, Orange! Butte) oie sagen
AKE the Yolks of ten Eggs beat very well, Half a Pint of
Rkenifa, fix Ounces of Sugar, and the Juice of three tweet
Oranges ; fet them over a gentle Fire, ftirring them one Way till.
it is thick. When you take ‘it off, ftir in a Piece of Butter as big
as a large Walnut. Lis
To
made Plain and Eafy. 281
To make Stee ple Cream.
"TAKE five Ounces of Hartfhorn, and two Ounces of Ivory,
and put them into a Stone Bottle, fill ic up with fair Water
to. the Neck, put in a {mall Quantity of Gum Arabick, and
Gum Dragon; then tie up the Bottle very clofe, and fet it ito
a Pot of Water, with Hay at the Bottom. Let it ftand. fix
Hours, then rake it out, and Jet it ftand an Hour before you open
it, left it fly in your Face ; then-ftrain it, and it will be a
{trong Jelly, then take a Pound of blanched Almonds, beat them
very fine, mix it with a Pint of thick Cream, and let it ftand a
little ; then ftrain it out, and mix it with a Pound of Jelly, fet ic
over the Fire till it is {calding hot, {weeten it to your Tafte
with double-refined Sugar, then take it off, put in a little Amber,
and pour it into fmall high Gallipots, like a Sugar-Loaf_at
Top ; when it 1s cold, turn them out, and lay cold Whipt Cream
about them in Heaps. Be fure it does not boil when the Cream
1s in.
Lemon Cream. |
"PARE five large Lemons, pare them as thin as poffible, fteep
them all Night in twenty Spoonfuls of Spring-water, with
the Juice of the Lemons, then ftrain it through a Jelly Bag intoa
Silver Sauce-pan, if you have one, the Whites of fix Fggs beat
well, ten Ounces of double-refined Sugar, fet it over a very flow
Charcoal Fire, ftir it all the Time one Way, skim it, and when
it Is as hot as you can bear your Fingers in, pour it into
Glaffes.
AA fecond Lemon Cream.
AKE the Juice of four large. Lemons, Half a Pint of
Water, a Pound of double-refined Sugar beaten, fine, the
Whites of feven Eggs, and the Yolk of one beaten very well;
mix all together, {train it, and fet it on a gentle. Fire, ftirring
it all the while, and feum it clean, put into it the Peel
of one Lemon, when it is very: hot, but don’t boil, take out the
Lemon-peel, and pour it into China Difhes. You muft ob-
ferve to keep it ftirring one Way all the Time it is over the
Fire, , ,
Jelly
282 The Art of Cookerpy
ripen it eis
"PYAKE four Ounces of Hartfhora, put iton in three Pints of
Water, let it boil till it is a {tif Jelly, which you will know
by taking a little in a Spoon to cool 5 then {train it off, and add
to it Half a Pint of Cream, two Spoonfuls of Rofe Water, two .
Spoonfuls of Sack, and {weeten it'to your Vafte ; then Give it 4
gentle Boil, but keep ftirring it all the Time, or it will curdle ;
then take it off, and ftir it till it is cold; then put it into broad
bottom Cups, let them ftand all Night, and tufn then out into
a Difh; take Halfa Pint of Cream, two Spoonfuls of Rofe Water,
and as muchGack. Sweeten it to your Palate; and pour over them.
Zo make Orange Creamy
DAKE a Pint of Juice of Seville Oranges, and put to ‘it the
Volks of fix Eggs, the Whites of but four, beat the Eggs
very well, and ftrain them and the Juice together; add to it a
Pound of double-refined Sugar, beaten and fifted ; fet all thofe
together on a foft Fire, and put the Peel-of Half an Orange to it,
keep it ftirring all the while one Way. When it is almoft ready
to boil, take out the Orange-peel, and pour out the Cream into
Glafles, or China Difhes. 3 te
| To make Goofeberry Cream. tre
T A K-E two Quarts of Goofeberries, put.to them as much
_ = Water as will cover them, feald them, and then run them
through a Sieve with a Spoon: To a Quart of the Pulp; you
muft have fix Eggs well beaten ; and when the Pulp is hot, put
in an Ounce of frefh Butter, {weeten it to your Tafte, put in your
Eggs, and ftir them over a gentle Fire till they grow thick, then |
fet it by ; and when it is almoft cold, put into it two Spoonfuls
of Juice of Spinach, and a Spoonful of Orange-flower Water, or
Sack 5 ftir it well together, and put it into your Bafon. When. ;
ait is cold, ferve it to'the Table.
7 ‘To make Barley Cream. vaio will °
Ty AKE a {mall Quantity of Pearl-Barley, boil it in Milk
and Water till it is tender, then ftrain the Liquor from
it, put your Barley into a Quart of Cream, and let it bee
ghigk ittle,
mode Plain and Easy. 283
little, then take the Whites of five Eggs. andthe Yolk of one»
beaten with a Spoonful of fine Flour, and. two Spoonfuls of Orange-
flower Water ; then take the Cream off the Fire, and mix in the
Eggs by Degrees, and fet it over the Fire again to thicken.
Sweeten it to your Tafte, pour ir into Bafons, and when it is cold
ferve it up. | i .
To make Blanch’d Cream. |).
TA KE a Quart of the thickeft fweet Cream you can get, feafon
it with fine Sugar and Orange flower Water, and boil it; then
beat the Whites of twenty Eggs with a little cold Cream, take out
the Treddles, which you mult do by ftraining it after it is beat,
and when the Cream is on the Fire and boils, pour in your Eggs,
ftirring it all the Time one Way till it comes to athick Curd, then
take it up and pafs through a Hair-fieve, then beat it very well
with a Spoon till cold, and put it into Difhes for Ule. )
. Zo make. Almond Cream. el
(poke a Quart of Cream, boil it with Half aNutmeg grated, a
Blade or two of Mace, a Bit of Lemon-peel, and-{weeten it to
your Tafte ; then blanch a Quarter of a Pound of Almonds, beat
them very fine, with a Spoontul of Rofe or Orange-flower Water,
take the Whites of nine Eggs well beat, and ftrain them to. your
Almonds, beat them together, rub them very well through a coarfe
Hair-fieve ; mix all together with your Cream, fet it on the Fire,
{tir it all one Way all the Time till it boils, pour. it into your
_ Cups or Difhes, and when it is cold ferve it up.
To make a fine Cream.
TE‘ AKE a Pint of Cream, fweeten it to your Palate, grate a
~ little Nutmeg, put in a Spoonful of Orange-flower Water and
Rofe Water, and two Spoonfuls of Sack, beat up, four Eggs, but
two Whites ; ftir all together one Way over the Fire till itis
thick, have Cups ready, and pour it in.
To make Ratafia Cream. ,
"TP Aske fix large Laurel-leaves, boil them in a Quart of thick
Cream, when it is boiled throw away the Leaves, beat the
Yolks'of five Eggs with a little cold Cream, and Sugar to your
Tafte,’ then thicken the Cream with your Eggs, {et it over the
Fire again, but don’t let it boil, keep it ftirring all the while ore
Way and pour it into China Difhes; when it iscold it is-fit for Ure.
Oo To
*
284 Lhe Art of Cookery,
at gee To make Whipt Cream. 9) >
ry AKE a Quart of thick Cream, and the Whites of eight Eggs
beat well, with Half a Pint of Sack; mix it together, and
fweeten it to your Tafte with double-refined Sugar. You ma
perfume it, if you pleafe, with a little Musk or Amber-greafe tie
In a Rag, and fteeped a little in the Cream, whip it up with a
_ Whisk, and fome Lemon-peel tied in the Middle of the Whisk ;
take the Froth with a Spoon, and lay it in your Glaffes or Bafons.
This does well over a fine Tart... boats
et Lo make Whipt Syllabubs, +
a AK E a Quart of thick Cream, and Half a Pint of Sack, the
“* Juice of two Seville Oranges or Lemons, grate in the Peel of
two Lemons, Halfa Pound of double-refined Sugar, pour it into
a broad’ earthen Pan, and whisk it well ; burt firft fweeten fome
Red Wine or Sack, and fill your Glaffes as full as you chufe ; then
as the Froth rifes take it off with a Spoon, and Jay it carefully
into your Glaffes till they are as full as they will hold. Don’t
make thete long before you ufe them. Many ufe'Cyder {weetened,
or any Wine you pleate, or Lemon, or Orange Whey made thus:
Squeeze the Juice of a Lemon’or Orange into a Quarter of a Pint
of Milky when the Curd is hard, pour the Whey clear off, and
iweeten it to your Palate. You may colour fome with Juice of
Spinach, fome with Saffron, and fome with Cochineal, juit as you
Fancy. wih | nit oe
To make everlafting SyNabubs. :
AKE five Half Pints of thick Cream, Half a Pint of Rhenip,
Halfa Pint of Sack and the Juice of two large Sevslle Oranges;
grate in jaft.the yellow Rhind of three Lemons, and a Pound of
double-refined Sugar well beat and fifted ; mix all together with —
a Spoonful of Orange-flower Water, beat it well together with a
Whisk Half an Hour, then with a Spoon fill your Glaffes. Thefe
will keep above a Week, and is better made the Day before. The
beft Way to whip Syllabub “is, have “a fine large Chocolate Mill,
which you muft keep on Purpofe, and a large deep Bowl to mill .
them in. It is both quicker done, and the Froth ftronger. The
‘Thin that is left at the Bottom, have ready fome Calf’s Foor Jelly’
hoiled and clarified, there muft be nothing bute the Calf’s Foot
boiled to a hard Jelly; when cold, take of the Fat, clear it with
the Whitesof Eggs, run it through a Flannel Bag, and mixit
. with the Clear, which yon faved of the Syllabubs. Sweeten it to
your Palate, and give it a Boil; then pour it into Bafons, or what
you pleafe. When cold, turn it out, and it is a fine Flummery. —
; y To
{
5
2
made Plain and Eafy. 285
. To make a Trifle. .
OVER the Bottom of your Difh or Bowl with Naples Bifcuits,
broke in Pieces, Mackerodns broke in Halves, and Katafia
Cakes. Juft wet them all through with Sack, then make a good —
boiled Cuitard not too thick, and when cold -pour over it, then
pat a Syllabub over thar. You may garnifh it with Ratafia.
Cakes, Current Jelly and Flowers. | sith:
Jo make Uartfhorn Jelly. 41
OIL. Half a Pound of Hartfhorn in three Quarts of Water over
7 a gentle Fire, ull it becomes a Jelly. If you take outa little
to cool, and it hangs on the Spoon, it is enough. Strain it while .
itis hot, put it in a well-tined Sauce-pan, put to it a Pint of
Rkenifo Wine, and a Quarter of a Pound of Loaf Sugar; beat the
Whites of four Eggs or more toa Froth, ftir it all together thar
the Whitesm4x well with the Jelly, and pour it in, asif you were
cooling it. Let it boi) for two or three Minutes, then pur in the
Juice of threeor four Lemons ; let it boil a Minute or two longer.
‘ When it is finely curdled, and of a pure white Colour, have ready
a Swanskin Jelly Bag over a China Baton, pour in your Jelly, and
pour back again till jt 1s as clear as Rock-water ; then fet a very
clean China Bafon under, have your Glafles as clean as poflible,
and with a clean Spoon fill your Glaffes. Have ready fome thin
Rhind of the Lemons, and when you have filled Half your Glaffes -
throw your Peel into the Bafon; and when the Jelly is all run out
of the Bag, with aclean Spoon fill the reft of the Glaffes, and
they will look of a fine Amber Colour. Now in putting 1 the
Ingredients there is no certain Rules You mutt put Lemoa and
Sugar to your Palate. Molt People love them tweet 5. and in-
“deed they are good for aothing, unleis they are.
To make Ribband Jelly. - | .
TP SRE out the. great Bones of four Calves Feet, put the Feet
‘ into a Pot with ten Quarts of Water, three Ouncesof Hartihorn,
three Ounces of Ifinglais, a Nutmeg quartered, and four Blades
of Mace ; then boil this ull it comes to two Quarts, {train ir
through a Flannel Bag, let it ftand twenty-four Hours, then {crape
off all the’ Fat from the ‘Top very clean, then flice it, put to 1:
the Whites of, fix Eggs beaten to a Froth, boil tc a little, and
ftrain it again through a Flannel Bag, then run the Jelly ito Litrh
high Glaffes, run.every Colour as thick as your Finger, one Co-
lour muft be thorough cold before you put another, on, and thas
»% QO Zz Vou
oe a
286" The Art.of Cookery,
‘you put on muft not. be but Blood-warm, for fear it mix together.
You muft colour Red with Cochineal, Green with Spinach, Yel-
Tow with Saffron, Blue with Syrup of Violets, White with thick
Cream, and fometimes the Jelly by itfelf. You may add Orange-
flower Water, ot Wine and Sugar, and Lemon if you pleafe, but —
this is all Fancy. Pt haa Bibby kitiyeve rep ige's
ce To make Calves Feet Jelly. —
OIL. two Calves Feet in a Gallon of Water till it comes to a
Quart, then ftrain it, let it ftand till cold, skim off all the Fat
clean, and take the Jelly up clean. If there is any Settling in the
Bottom, Jeave it; put the Jelly into a Sauce-pan, with a Pint of .
Mountain Wine, Half a Pound of Loaf Sugar, the Juice of four
large Lemons, beat up fix or eight Whites of Eggs with a Wisk,
then put them into the Sauce pan, and ftir all together well till it
boils. Let it boil a few Minutes. Have ready a large Flannel ,
Bag, pour it in, it will run through quick, pour it in again tillat
runs clear, then have ready a large China Bafon, with the Lemon-
peels cut'as thin as poflible, let the Jelly run into that Bafon, and.
the Peels both give it a fine Amber Colour, and alfo a Flour; with
a clean Silver Spoon fill your Glaffes. ee
; Lo make Currant Jelly. |
TRIP the Currants from the Stalks, put them in a Stone Jar,
7 itop it clofe, fet it in a Kettle of boiling Water Half-way the
Jar, Jet it boil Half an Hour, take it out and ftrain the Juice:thro”
a coarfe Hair-fieve. "Toa Pint of Juice put a Pound of Sugar; fet
it over a fine clear quick Fire in your Preferving- pan or a Bell-metal
Skillet 5 keep ftirring it all the Time till the Sugar is melted,
thenskim the Scum off as faft as 1t rifes. When your Jelly is very
clear and fine, pour it into Gallipots ; when cold, cut white Paper’
juft the Bigneis of the Top of the Pot and Jay on the Jelly, dip.
thofe Papers in Brandy, then cover the Top clofe with white Pa-
per, and prick it full of Holes 5 fet it in a dry Place, put fome
into Glafles, and paper them. ; iL yaad
~~
| To make Rasberry Giam. _
Ake a Pint of this Currant Jelly, and a Quart of Rasberries,
~* bruife them well together, fet them over aiflow Fite, keeping
them ftirring all the Time til] it boils. -Lbet it boil five or fix
Minutes, pour it into your’Gallipots, paper as you do the Currant
| Jelly, and. keep it for Ufe. Vhey will keep fo two er three
‘ears, and havethe full Flavour of the Rasberry: <>d)0 6...) 7
| $0 © To =
made Plain and Eafy. a87
‘To make Harthorn Flummery. *
Bolt Half a Pound of the Shavings of Hartfhorn in three Pints
of Water till it comes toa Pint, then ftrain it through a Sieve
into a Bafon, and fet it by to cool; then fet it over the Fite, let it
joft melt, and put to it Half a Pint of thick Cream, {calded and
grown cold again, a Quarter of a Pint of White Wine, and two
Spoonfuls of Orange-flowerWater ; {weeten it with Sugar, and beat
it for an Hour and a Half or it will not mix well, nor look well ;
dip your Cups in Water before you put in your Flummery, or elfe
it will not turn out well. Tt is beft when it ftands a Day or two
before you turn it out. When you ferve it up, turn it out of the
Cups, and ftick blanched Almonds cut in long narrow Bits on the
Top. You may eat them either with Wine or Cream.
A fecond Way to make Hartfhorn Flummery.
AKE three Ounces of Hartfhorn, and put it to two Quarts of
4 Spring-water, let it fimmer over the Fire fix or feven Hours,
till Half the Water is confumed, or elfe put it in a Jug, and fet it
in the Oven with Houfhold Bread, then ftrain it through a Sieve,
and beat Half a Pound of Almonds very fine, with fome Orange-
flower Water in the beating; when they are beat, mix a little of
your Jelly with it and fome fine Sugar, ftrain it out and mix it
with your other Jelly, ftir it together till it is little more than
Blood-warm, then pour it into Half-pint Bafons or Difhes for the
Purpofe, and fill them but Half full. When you ufe them, turn
them out of the Difh as youdo Flummery. If it does not come
out clean, fet your Bafon a Minute or two in warm Water. You
may ftick Almonds in it or not, juft as you pleafe. Eat it with
Wine and Sugar, or make your Jelly this Way: Put fix Ounces
of Hartfhornin a glazed Jug with a long Neck, and put to it three
Pints of doft Water, cover the Top of the Jug clofe, and puta,
Weight on it to keep it fleady ; fet it in a Pot or Kettle of Water
twenty-four Hours, let it not boil, but be {calding hot, then ftrain,
it out, and make your Jelly.
Lo make Oatmeal Fiimmery.
ET fome Oatmeal, put it into a btoad deep Pan, then cover
it with Water, ftir it together and let it ftand twelve Hours,
then pour off that Water clear, and put on a good deal of frefh
Water, fhift it again in twelve Hours, and {0 in twelve more ; then
pour off the Water clear, and ftrain the Oatmeal through a i re
fiat
288 The Art of Cookery;
- Hair-fieve, and pour it into a Sauce-pan, keeping it ftirring all
the Time with a Stick till it boils ‘and 1s véry'thick, then pour it
into Difhes ; when cold turn it intu Plates, and eat it with wh
you pleafe, either Wine and Sugar, or Beer and Sugar, or Milk
Itveats. very. pretty with Cyder and Sugars ov .aok wath andes
_ You muft obierve to-pur a great deal of Water to. the Oatmeal,
and when you pour off the laft Water, pour.on juft enough frefh
as to {train the Oatmeal well. Some let it ftand forty-e1ghtHours,
fome three Days, {hifting the Water every twelve Hours; bur that —
is'as you love it for Sweetnefs or ‘l'artnels. Grotes once cut does
better than Oatmeal. Mind to ftir it together when you put in
frefh Water. eres 3
To make a fine Sy\abub from the Cow. _.
AKE your Syliabub of either Cyder or Wine, fweeten it
pretty {weet, and grate Nutmeg in, then milk the Milk into —
_ the Liquor; when this is done, pour over the Top. Half a Pint or
Pint of Cream, according to the Quantity of Syllabub you make.
You may make this Syllabub at Home, only have new Milk 5
make it as hot as Milk from the Cow, and out of a Tea-pot, or
any fuch Thing, pour it in holding your Hand very high. .
To make a Hedge-Hog. +
Ab AK E two Pounds of blanched Almonds; beat them well ina
Mortar, with a little Canary and Orange-flower Water, to
keep them from oiling. Make them into {tiff Pafte, then beat in
the Yolks of twelve Eggs, leave out five of the Whites, put fo it
a Pint of Cream, {weeten’d with Sugar, put in Half a Pound of
iweet Butter melted, fet it on a Furnace or flow Fire, and’ keep it
conttantly ftirring, till it is tiff enough to be made inthe Form of
a Hedge-Hog ; then ftick it full of blanched’ Almonds, flit and
a
1 ae
ftuck up like the Briftles of a Hedge-Hog, then put it'intoaDifh,
take a Pint of Cream and the Yolks of four Eggs beat up, fweeten’d —
with Sugar to your Palate. Stir them together over.a flow Fire
rill 1t-1s quite hot, then pour it round the Hedge-Hog inva Difh,
and let it ftand till it is cold, and ferve it up. Or a rich Calf’s
Foot Jelly made clear'and good, and pour. into the Difh round
the Hedge-Hog ; and when it is cold, it looks pretty, and-makes
a pretty Difh; or it looks pretty in the Middle of a Table for
Supper. hike r
To
made. Plain and Eafy. - 289
Yo make French Flummery.) “8
OU muft take a Quart of Cream and Half an Ounce of Ifin-
~*’ glafs, beat it fine, and ftir it into the Cream. Let it boil foftly
over a flow Fire a Quarter of an Hour, keep it ftirring all the
Time ; then take it off the Fire, fweeten it to your Palate, and put
in a Spoonful of Rofe Water and a Spoonful of Orange-flower
Water, ftrain it and pour it into a Glafs or Bafon, or juft what
you pleafe, and when it js cold, turn it out. It makes a fine Side-
difh. You'may eat it with Cream, Wine, or what you pleafe, Lay
round it baked Pears. It both looks very pretty, and eats fine. ~
te * ete A Buttered. ‘Tort.
AKE eight or ten large Codlings and {cald them, when cold
~~ Skin them, take the Pulp and beat it as fine as you can witha
Silver Spoon, then mixin the Yolks of fix Eggs, and the Whites of
four beat all well together, a Seville Orange, {queeze in the Juice,
and fhred the Rhind as fine as potlible, with fome grated Nutmeg
and Sugar to your Tafte; melt fome fine frefh Butter, and beat up |
with it according as it wants, till it is all like a fine thick Cream,
then make a fine Puff-pafte, have alarge Tin Patty that will juft
hold it, cover the Patty with the Pafte, and pour in the Ingredients.
Don’t put any Cover on, bake it a Quarter of an Hour, then flip
it out of the Patty on a Difh, and throw fine Sugar well beat all
over it. It is a very pretty Side-difh for a Second Courfe. You
may make this of any large Apple you pleafe.
Moon- fhine.
Friase have a Piece of Tin, made in the Shape of a Half-moon,
as deep as a Half-pint Bafon, and one in the Shape of a large:
Star, and two or three lefler Ones. Boil two Calves Feet in a
Gallon of Water till it comes: to‘a Quart, then ftrain-it off, and
when cold skim off all the Fat, take Half the Jelly, and {weeten it
with Sagar to your Palate, beat up the Whites of four Fggs, ftir all
together over a’ flow Fire till it. boils, then run it through a
Flannel Bag till clear, put it in a clean Sauce-pan,. and take an
Ounce of {weet Almonds blanched and beat very fine in a Marble
‘Mortar, with two Spoonfuls of Rofe Water and two of Orange-
flower Water ;. then ftrain it through a coarfe Cloth, mix it with
the Jelly, ftir in four large Spoontuls of thick Cream, ftir it all
together till it boils, then have ready the Difh you intend it te
ay
Foot White Wine and the Juice of two, or three Lemons, with
-and Stars with the clear Jelly. —
The Floating Wland, a pretty Difo for the Middle
of a Table at a Second Course, or for Supper:
you may take a Soop-difh, according'to the Size and Quantity
»~ you would make, but a pretty deep Glais Difh 1s beft, and
fet it.on a China Difh: Firft rake a Quart of the thickeft Cream
you-can get, make it pretty fweet with fine Sugar, pour in a Gill
of Sack, grate the yellow Rhind of a Lemon in, and mill the
Cream til] it is all of a thick Froth, then as carefully as you can. ~
pour the Thin from the Froth into a Difh; take a French Roll, or ~
as many as you want, cut it as thin as you'can, lay a Layer of thar —
as light as potfible on the Cream, then a Layer of Currant Jelly,
then a very thin Layer of Roll, and then Hartfhorn Jelly, then ©
French Roll, and over that whip your Froth which you faved off
the Cream/ very well milled:up, and lay at Top a high as you can
heap it; and as for the Rim of the Dith, fet:it round: with Pruit-
or Sweet-meats, according to your Fancy. This looks very. pretty. _
in a Middle of a Table with Candles round it, and you may make:
it of as many different Colours as you fancy, and according to ~
what Jellies and Giams or Sweet-meats you have, orat.the Bottom: —
of your Difh you may put the thickeft Cream: you-can get, but:
that is as you fancy.
Keo
oe Babe Bes
made Plain and Eafy. 291
| CHAP. XVIL | P
“Of Made - Wines, Brewing, French Bread,
Muffins, &c. alk ieee
: To make Raifin Wine. eel he,
TP ARE two Hundred of Raifins, Stalks and all, and put them
into a iarge Hogfhead, fill it up with Water, let them fteep a
Fortnight, ftirring them every Day ; then pour off all the Liquor,
and drets the Raifins. Put both Liquors together in a nice clean
Veffel that will juft hold it, for it muft be full; let it ftand till ic
has done Hiffing, or making the leaft Noife, then ftop.it clofe, |
and let it ftand fix Months: Peg it, and if you find it quite clear,
rack it off into another Veffel ; ftop it clofe, and let it ftand three
» Months longer, then Bottle ir, and when you ufe it, rack it off
nto a, Decanter. | ;
To make Elder Wine.
pick the Elder-berries when full ripe, put them into a Stone Jar,
and fet them in the Oven; or a Kettle of boiling Water till the
Jar is hot through; then take them out and ftrain them through
a coarle Cloth, wringing the Berries, and put the Juice into a clean
Kettle: To every Quart of Juice put a Pound of fine Lisbon Sugar,
let it boil and skim it well. When it is clear. and fine, pour it into
a Jar; when cold, cover it clofe, and keep it till you make Raifin
Wine: Then when you tun your Wine, to every Gallon of Wine |
pot Half a Pint of the Elder Syrup.
To make Orange: Wine.
‘AKE twelve Pounds of the beft Powder Sugar, with the Whites
* of eight or ten Eggs well beaten, into fix Gallons of Spring-
water, and boil it three Quarters of an Hour. When it is cold, put
into it fix Spoonfuls of Yeaft, and alfo the Juice of twelve Lemons,
which being pared muft ftand with two Pounds of white Sugar in
_ a Tankard, and tn the. Morning skim off the Top, and then put it
into the Water: Then add the Juice and Rinds of fifty Oranges,
but not the white Part of the Rinds, and fo let it work all toge-
ther two Days and two Nights; then add two Quarts of Rhensfp
or White Wine, and put it into your Veflel.
To make Orange Wine with Raifins.
AKE thirty Pounds of new Malaga Raifins picked clean, chop
them {mall, you muft have twenty large Seville Oranges, ten
of them you moft pare as thin as for preferving ; boil about eight
Gallons of foft Water till a third Part be confumed, let it ed a
ve ee Ife,
Oe wes A) Qe Se eT tin a
: at: wey PL Ye aoe 4A aA
ede hie The Art of Cookery, id
little, then put five Gallons of it hot upon your Raifins and Orange-
“peel, ftir it well together, cover it up, and when it is-cold let it
‘ ftand five Days, flirring it up once or twice a Day, then pafsit thro”
a Hair-fieve, and with a Spoon prefs it as dry as you can, put it up
in a Runtlet fit for it, and put.to it the Rinds of the other ten
_Uranges, cut as thin as the firft; then make 4 Syrup of the Juice
of the twenty Oranges, with a Pound of white Sugar. It muft be
made the Day before you. tun it up, ftir it ia together, and {top
it elofe; let it ftand two Months to clear, then bottle it up. It
_ Will keep three Years, and is the better for keeping. ae
. Lo:make Elder-flower Wine, very like Frontiniac.
TPP PRE fix Gallons of Spring-water, twelve Pounds of white Su-
ll gars fix Pounds of Raifins of the Sun chopped. Boil thefe to-
“gether one Hour, then take the Flowers of Elder, when they are
falling, and rubthem off to the Quantity of Half.a Peck. When the
Liquor is. cold, put them in, the next Day put in the Juice of three
-emons, and four Spoonfuls of good Ale Yeaft. Let it ftand covered
_ upitwo Days, then ftrain it off, and put it ina Veffel fir for it. To
every Gallon of, Wine put a Quart of Rhenijh, and put your Bung
Jightly.on.a Fortnight, then ftop it down clofe. Let it ftand fix
_ Months 5, and if you find it is fine, bottle itofh
s Lo make Goofeberry W ine. |
: ATHER your Goofeberries in dry Weather, when they are
_™* Half ripe, pick them, and bruife a Peck ina Tub, with a
wooden Mallet; then take a Horfe-hair Cloth, and prefs them as
_much as poflible, without breaking the Seeds. When you have
--preffed out all the Juice, to every Gallon of Goofeberries, put three —
Pounds of fine dry Powder Sugar, ftir it together till the Sugar is
- all diffolved, then put it in a Veffel or Cask, which muft be quite
full. If ten or twelve Gallons, Jet it ftand a Fortnight; if a twenty —
Gallon Cask, let. it ftand five Weeks. Set it in a cool Place, then
draw. it off from the Lees, clear the Veffel of the Lees, and pour
inthe clear Liquor again. If it bea ten Gallon Cask, let it ftand
three Months ; 1f a twenty Gallon, four or five Months, then
© bortle ir off. : ne
To make CurrantWine. 404) 60% 5
| ATHER your Currants of a fine dry Day, when the Fruit
is full ripe, {trip them, put them ina large Pan, and. bruife
them with a wooden Peftle till they are all bruifed, Let them —
ftand in a Pan or Tub twenty-four Hours to foment 5 then run
jt through a Hair fieve, and don’t ler your Hand touch your Li-—
guor. ‘To every Gallon of this Liquor, put two Pounds gies 4 :
a fy
ts eo ate te
made Plain and Eafy. 2.93
_ Half of white Sugar, ftir it well together, and put it into your
Veffel. To every fix Gallons, put in a Quart of Brandy, and let
it:ftand fix Weeks. If it is fine, bottle ir; if it is not, draw it off,
as clear as you can, into another Veffel, or large Bottles ; and in
a Fortnight, bottle it in fmall Bottles. — A tne,
To make Cherry Wine. th
put L your Cherries when full ripe, pull off the Stalks, and:
prefs them thro’ a Hair-fieve. To every Gallon of Liquor put.
two Pounds of Lump Sugar beat fine, ftir it together and put it into
a Veffel, it muft be full; when it has done working and making ;
any Noife, ftop it clofe for three Months, and bottle it off)
4 To make Birch Wine. ins
| "PHE Seafon for procuring the Liquor from the Birch Trees is in.
the Beginning of Alarch, while the Sap is rifing, and. before.
the Leaves fhoot out; ‘for when the Sap is come forward, and the
Leaves appear, the Juice by being long digefted in the Bark, ,
grows thick and colour’d, which before was thin and clear.) ...
The Method of procuring the Juice is, by boring Holes in the:
Body of the Tree, and putting in Foffets, which are commonly.,
made of the Branches of Elder, the Pith being taken ont. Youmay_
without hurting the Tree, if large, tap it in feveral Places, four.
or five at a Time, and by that Means fave: from a good many -
Trees feveral Gallons every Day ; if you have not enough in one,
Day, the Bottles in which it drops muft be cork’d clofe, and
- rofined or waxed ; however make ufe of it as foon as you can.
Take the Sap and boil it as Jong as any Scum rifes, skimming’
it all the Time: To every Gallon of Liquor put four Pounds of
good Sugar, the thin Peel of a Lemon, boil it afterwards Halfian)
Hours {cumming it very well, pour it into a clean Tub, and when:
» itis almoft cold, fet it to work with Yeatt {pread on a Toaft, le
it ftand five or fix Days, ftirring it often; then take fuch a Cask
as will hold the Liquor, fire a large Match dipt in Brimftone, and
throw it into theCask, ftop it clofe rill the Match ts extinguifhed,
tun your Wine, lay the Bung on light till you find it has done
y
working ; {top it clofe and keep it three Months, then bottle it off.
Lo make Quince Wine. Act
GAT ER the Quinces when dry and full ripe; take twenty
large Quinces, wipe them clean with a coarle Cloth, and
grate them with a large Grate or Rafp as near the Core as you
can, but none of theCore ; boil a Gallon of Spring- water, throw in
your Quinces, let it boil foftly about a Quarter of an Hour, then
{train them well into an earthen Pan on two Pounds of double-
Pp2 | . refined
os ATV AES) MK Vo Oe r .
294. Lhe Art of Cookery, ey
refined Sugar, pare the Peel of two largé Lemons, throw injand -
{queeze the Juice in thro’ a Sieve, {tir,it abour till itis: verycool,
then toaft a little Bit of Bread very.thin: and brown, rub.a little
Yeaft on it, let it ftand clofe cover’d twenty-four Hours, then take |
out the’Toaft and Lemon, put it up in a Caig, keep it three Months,
_ and then bottle it. If you make’a twenty Gallon Cask, let it ftand
fix Months before you bottle it; when you ftrain your Quinces, |
you are to wring therm hard ina coatfe Clothe
Lo make Cowflip or Clary Wine
"TAKE fix Gallons of Water, twelve Pounds of Sugar, the Juice _
of fix Lemons, the Whites of four Eggs beat very well, put all _
together in a Kettle; Jet it boil Half an Hour, skim it very well,
take a Peck of Cowflips; if dry ones, Half a Peck; put them into
a‘Tub with the thin Peeling of the fix Lemons, then pour on the.
boiling Liquor, and ftir them about ; when almoft cold, put ina.
thin Toaft baked dry and rubbed with Yeaft. Let ir ftand two or
three Days to work. If you put in before you tun it fix Ounces of
Syrup of Citron or Lemons, with a Quart of Rhenify Wine, it will
bea great Addition; the third Day ftrain it off, and {queeze the
Cowdlips through a coarfe Cloth, then ftrain it through a Flannel
Bag and tun it up, lay the Bung loofe for two or three Days to.
fee1f it works, and if it don’t bung it down tight; let it ftand_
three. Months, then bottle it. ?
ig To make Turnip Wine. npeag
T‘AKE a good many Turnips, pare them, flice them, put them in
* a Cyder-prefs, and prefs.out all the Juice very well. To every’
Gallon of Juice, have three Pounds of Lump Sugar, have a Veflel _
veady, juit big enough to hold the Juice, put your Sugar into a
Veffel 5 and alfo to every Gallon of Juice Halfa Pint of Brandy.
Pour in the Juice, and lay fomething over the Bung for a Week,
10 fee if ir works. If it does, you muft not bung it down till it has
done working ; then ftop it clofe for three Months, and draw it off
into another Veflel. When it is fine, bottle it off ; :
| To make Rafpberry Wines. -
a AKE fome fine ripe Rafpberries, bruife them with the Back
of a Spoon, then ftrain them through a Flannel Bag into a
Stone Jar.. Toeach Quart of Juice, put a Pound of: double-refined
Sugar, ftir it well together, and cover it clofe ; let it ftand three
Days, then pour it off clear. To a Quart of Juice, put two Quarts
of White Wine, bottle it off, it will be fit to drink ina Week.
Brandy made thus is avery fine Dram, and a much better Way
than Keeping the Rafpberrics. , a
| Rules
made Plain and Eafy. = 295°
ope ...Rales. for Brewing, (ome decker
CARB mat be taken in:the’ firft Place to have the Malt clean;
and-after it is grinded; it ought to ftand four or five Days. =~ -
For ttrone OGober, five Quarters of Malt to.three Hogfheads;, .
and twenty-four Pounds of Hops. This wall afterwards make two:
phe ect good keeping {mall Beer, allowing five Pounds. of.
eps tot. | | i APES Ki
in good middling Beer, a Quartern of Malt makes a Hogf{-.
head of Ale, and one of {mall Beer ; or it will make three Hogf-
heads of good {mall Beer, allowing eight Pounds of Hops. This.
will’ keep all the Year; or it will make twenty Gallons of ftrong
Ale, and two Hogfheads of {mall Beer, that will keep all the Year.
If you intend your Ale to keep a great while, allow a Pound of
Hops to every Bufhel; if to keep fix Months, five Pounds to a
Hogfhead ; if for prefent drinking, three Pounds to a Hog fhead, °
the fofteft and cleareft Water you can get. gba
Obferve the Day before to have'all your Veffels very clean, and
never ufe your Tubs for any Ufe, except to make Wines.
Let your Casks be very clean the Day before with boiling Wa-
ter ;’and if your Bung 1s big enorigh, ferub them well with a little
Birch Broom or Brufh ; but if they be very bad, take out the.
Heads, and lét them be fcrubbed clean with a Hand Brufh and
Sand and Fuller’s Earth. Put on the Héad again and fcald them.
well, throw into the Barrel a Piece of unflacked Lime, and ftop
the Bung clofe. |
The firft Copper of Water, when it boils, pour into your Mafh-
tub, and let it be cool enough to fee your Face in; then put in
your Malt, and Jet it be well mafhed, have a Copper of Water,
boiling inthe mean Time, and when your Malt is well mafhed, fill”
your Mafhing-tub, ftir it well again, and cover it over with the.
Sacks. Let it ftand three Hours, then fet a broad fhallow Tub.
under the Cock, let it run very foftly, and if it is thick throw.it.
up again till it runs fine, then throw a Handful of Hops in the
under Tub, and Jet the Mafh run into it, and fill your Tubs till all
is run off. Have Water boiling in the Copper, and lay as much
more on as you have Occafion for, allowing one Third for boiling
and wafte. Let that ftand an Hour, boiling more Water to fill the
Madh-tub for fmall Beer; let the Fire down. alittle, and put it
into ‘Tubs enongh to fill your Mafh. Let the fecond Mafh be. run
off, and fill your Copper with the firft Wort; put in Part of your
Hops, and make it boil quick. About an Hour is long enovghs
when it is Half boiled, throw in a Handful of Salt. Have a clean
white Wand and dip it into the Copper, and if the Wort feels
clammy, it is boiled enough ; then flacken your Fire, and take of
your
296 The Art of Cookery, _
your Wort. Have ready a large Tub, put two Sticks a-crofs and
fet your {training Basket over the Tub on’ the Sticks, and {train
your Wort thro’ it. Put your other Wort on:to boil with the reft
of the Hops; let your Mash be ftill covered again with Water, and -
thin your Wort that is cooled in as many Things as you ean ; for
the thinner it lies, and the quicker it cools, the better. When
quite cool, put it into the Tunning-tub. Mind to throw a Handful.
of Salt into every Boil. When the Mafh has ftood an Hour draw
it off, then fill your Math with cold Water, takeoff the Wort in
the Copper, and order it as before. When cool, add to it the firft
in the Tub; fo foon as you empty one Copper, fill the other, fo
boil your {mall Beer well. Let the laft Math run off, and when
both are boiled with frefh Hops, order them as the two firft Boil-
ings; when cool, empty the Mafh-tub, and put the imall Beer to
work there. When'cool enough, work it, fet a wooden Bowl of
Yeaft in the Beer, and it will’ work over with alittle of the Beer
in the Boil. Stir your Tun up every twelve Hours, let it ftand two
Days, then tun it, taking off the Yeaft. Fill your Veffels full, and
fave fome to fill your Barrels; let it ftand till it has done work-
ing, then lay on your Bung lightly for a Fortnight, after that ftop
it as clofe as you can. Mind you have a Vent-peg at the ‘Top of
the Veffel in warm Weather, open it; and if your Drink hiffes,
as it often will, Joofen it till it has done, then dp it clofe again.
If you can boil your Ale in one Boiling it is beft, if your Copper
will allow of it; if not, boil it as Conveniency ferves. » ‘The
Strength of your Beer muft be according to the Malt you allow,
more or lefs; there 1s no certain Rule. ! at ca @
~ When you come to draw your Beer, and find it is notofine, draw
off 4 Gallon, and fet it on the Fire, with two Ounces of Ifinglats,
cut {mall and beat. Diffolve it in the Beer over the Fire; when it
is all melted, Jet it ftand till it is cold, and pour it in atthe.
Bang, which muft Jay loofe on till it has done fomenting, then
{top it clofe for a Month. iu yes Dinte aa
ake great Care your Casks are not Mufty, ot have any ill
Tafte ; if they have, it is the hardeft Thing in the World to
{weeten them,
. You are to wafh your Cask with cold Water before you fcald,
them, and they fhould lye a Day or two foaking, and clean- them
well, then feald them. api
as The beft Thing for Rope Beer. :
A 1X two Handfals of Bean Flour; and one Handful of Salt,
** throw this into a Kilderkin of Beer, don’t ftop it clofe tll it
has done fomenting, then let it ftand a Month, and draw it oft 5
but fometimes nothing will do with it. uh
Vober
...,.. made Plain and Eafy. 297
When a Barrel of Beer is turn'd. four.
4 he a Kilderkin of Beer throw in at the Bung a Quart of Oat-
_™ meal, lay the Bung on loofe two or three Days, then ftop it
down clofe, and let it ftand a Month. Some throw in a Piece of
Chalk as big as a Turkey’s Egg, and when it has done working
{top it clofe fora Month, then tapit. _ hy Sasihibe ;
To make White Bread; after the London Ways.
Ye muft take a Buthel of the fineft’ Flour well dreffed, put
"= sit in the Kneading-trongh at,one. End ready to mix, take a
Gallon of Water (which we call Liquor) and {cme Yeaft ; ftir it
into the Liquor till it looks of a;good brown Colour and begins
to curdle, ftrain it and, mix it. with your Flour till it 1s about the
Thicknefs of a good Seed Cake; then cover it up with the Lid of
the Trough, and let it {tand three Hours, and as foon as you fee
it begin to fall take a Gallon more of Liquor, and weigh three
Quarters of a Pound of Salt, and with your Hand mix it well with
the Water:' Strain it, and with this Liquor make your Dough of
‘a moderate Thicknefs, fit to make up into Loaves; then cover it
again with the Lid, and let it, {tand three Hours more.. In the
mean Time, put the Wood into the Oven and heat it. It will take
two Hours heating. When your Sponge has ftood its proper Time,
clear the Oven, and begin to make your Bread. Set it in the
Oven and clote it up, and three Hours will juft bake it. When
once it is in, you muft not open the Oven till the Bread is baked ;
and obferve in Summer that your Water be Milk warm, and in
Winter as hot as you can bear your Finger in it.
Note, As to the exaét Quantity of Liquor your Dough will take,
Experience will teach you in two or three Times making, for all
Flour does not want the fame Quantity of Liquor; and if you
make any Quantity, it will raife up the Lid and run over, when
it has ftood its Time. nf
| Jo make French Bread, |
AKE three Quarts of Water, and one of Milk ; in Winter
{ealding hot, in Summer a little more than Milk warm. Sea-
fon it well with Salt, then take a Pint and a Half of good Ale
Yeaft not bitter, lay it ina Gallon of Water the Night before,
pour it off the Water, ftir in your Yeaft into the Milk and Water,
then with your Hand. break in.a little more than a Quarter.of a
Pound of Butter, work it well til) it is diffolved, then beat up two
Eggs in a Bafon, and ftir them in, have about a Peck and a Half of
Flour, mix it with your Liquor; in Winter make your Dough
3 pretty
e\ #3
_ shavedain about a Quarter of an Hour turn them on nee
¥
rife, while the Oven is heating.
To. make Muffins and Oat-Cakes. |
‘O.a:Bufhel of Hertfordfire white Flour, take a Pint and a
Half of good Ale Yeaft, from pale Malt, if you can get ir,
-beeaufe itis whiteft ; let the Yeaft lye in Watet all Night, the
‘next Day pour offthe Water clear, make two Gallons of Water jutt
Milk: warm, not to fcald your Yeaft, and two Ounces of Salt ; mix
your Water, Yeaft and Salt well together for about a Quarter of an
‘Hour, then ftrain it and mix up your Dough as light as poffible,
sand Jet it lye in your Trough an Hour to rife, then.with your
_.sHand rollit, and pull it into little Pieces about as big. as a large
Walnut, -ro}l them. with your Hand like a Ball, lay them on
syour Table, and as faft.as you do them lay a Piece of Flannel over
» them) and be fure to keep your Dough covered with Flannel ;, when
“youcbave rolled out all your Dongh begin to bake the firft, and by
that Time they will be fpread out in the right Form; lay them
convyour Iron, ‘as,one Side begins to change Colour turn the other,
land take great Care they don’t burn, or be too much difcoloured,
‘but that you: will be a Judge of in.two/or three Makings. Take
«Care the Middle of the Irons not.too hot,.as it will be, but then
you may put a Brickbat or two in the Middle of the Fire to flacken
the Heat. The Thing you bake on muft be made thus :
Build a Place juft as 1f you was going to fet a Copper, and in the
‘Stead of a Copper, a Piece of Iron all over the Top fixed in Form
gaft the fame as the Bottom of an Iron Pot, and, make your Fire
*vanderneath with Coal as in a Copper. .Obferve, Muffins are made
«the fame Way ; only this, when you pull them to.Pieces roll them _
“ina good deal of Flour, and with a Rolling: pin roll them, thin,
cover them with a Piece of Flannel, and they will rife to a proper
Thicknefs ; and if you find them too big or,too, little, you muft
roll Dough accordingly, Thefe muft not be the weeny oF
_ When
made Plain and Easy. 209
©. ‘When you eat them, roaft them with a Fork crifp on both Sides,
‘then with yourHand pull them open, and they will be like aHoney-
‘comb ; lay in as much Butter as you intend to ufe, then clap them
together again, and fet it by the Fire, When you think the But-
ter is melted turn them, that both Sides may be buttered alike, but
don’t touch them with the Knife, either to fpread or cut them
open, if you do they will be as heavy as Lead, only when they are
uite buttered and done, you may cut them crofs with a Knife.
Nove, Some Flour will foak up a Quart or three Pints more Wa-
ter than other Flour, then you muft add more Water, or fhake in
more Flour in the making up, for the Dough muft be as light as
poflible. 5. satchel
A Receipt for making Biead without Barm, by
wee ~» the Help of a Leaven, — ae
AKE a Lump of Dough, about two Pounds of your laft-mak-
‘© “ing, which has been railed by Barm, keep it by you in a
wooden Veffel, and cover it well with Flour. This is your Leaven 5 4
then the Night before you intend to bake put the faid Leaven to
a Peck of Flour, and work them well together with warm Water.
Let it lye in a dry wooden Veffel, well covered with a LinnenCloth
anda Blanket, and keepit in a warm Place. “This Dough’ kept
warm will rife again next Morning, and will be {ufficient, to mix
with two or three Bufhels of Flour, being worked up with warm .
Water and a little Salt. When it is well worked up, and. thoroughly
mixed with all the Flour, let it be well covered with the Einnen
and Blanket, until you find it rife ; then knead it well, and work
it up into Bricks or Loaves, making the Loaves broad, .and not fo »
thick and high as is frequently done, by which Means the Bread
will be better baked. Then bake your Bread. we
- Always keep by you two or more Pounds of the Dough of your.
laft Baking, well covered with Flour to make Leavento ferve from. —
one baking Day to another; the more Leaven is put to the Flour,
the lighter and fpungier the Bread will be. ‘The frefher the
Leaven, the Bread will be lefs four. i A
| _. + From the Dublin. Socsery.
AA Method to preferve a large Stock of Yeak, which
will keep and be of Use for feveral Months,
either to make Bread or Cakes.
: ¥, THEN you have Yeaft in Plenty, take aQuantity of it, ftir and
| work it well with a Whisk until it becomes liquid and thm,
_ then get a large wooden Platter, Cooler or Tub, clean and dry, and
ou q with
joo ——t™:Cié«“ he At of Codkery,”™
witha foft Brufh, lay a thin Layer of the Yeaft on the Tub, and
turn the Mouth downwards that no Duft may fall upon it, but fo
that the Air may get under to dry it. When that Coat is very dry,
then lay.on anotherCoat and let it dry, and {0 go on to put oneCoat
upon another till you have a fufficient Quantity, even two or three
Inches thick, to ferve for feveral Months, always taking Care the
Yeaft in the Tub be very dry before you lay more on. When you
have occafion to make Ufe of this Yeaft cut a Piece off, and lay it
in warm Waters ftir it together, and it will be fit for Ufe. If it is
for Brewing, take a Jarge Handful of Birch tied together, and dip
it into the Yeaft and hang it up to dry ; take great Care no Dutt
comes to it, and fo you may do as many as you pleafe. When your
Beer is fit to fet to work, throw in one of thefe, and it will make
1t work as well as if you had frefh Yeaft. You muft whip it about
in the Wort, and then let it lye; when the Fat works well, take out
the Broom and dry it again, 1t will do for the next Brewing.»
‘Note, In the building your Oven for Baking, obferve that-you
make it round, low roofed, and a little Mouth ; then ft will take
Jefs Fire, and keep in the Heat better than a long Oven and high
roofed, and will bake the Bread better.
" i gkasEb at Fe ea ae
Farring Cherries and Preferves, €¢,
To gar Cherries, Lady North’s Way. Gt
“TAKE twelve Pounds of Cherries, then ftone them, pat them in
+ your Preferying-pan, with three Pounds of double-refin’d Sugar
and a Quart of Water; then fet them on the Fire till they are.
fcalding hot, take them off a little while, and fet them on the Fire
again, Boil them till they are tender, then fprinkle them with
Half a Pound of double-refined Sugar pounded, and skim them
clean. Put-them all together in a China Bow], let them ftand in
the Syrup three Days; then drain them thro’ a Sieve, take them
out one by one, with the Holes downwards on a Wicker-fieve,
then fet them in a Stove to dry, and as they dry turn them upon
clean Sieves. When they are dry enough, put a’clean white Sheet —
of Paper in a Preferving-pan, then put all the Cherries in, with
another clean white Sheet of Paper on the Top of them 5 cover
them clofe with a Cloth, and fet them over a cool Fire till they
iweat. Take them off the Fire, then let them ftand till they are
To
cold; and put them in Boxes or Jars to keep. ~
made Plain and Eafy. 301
hove » ©. Go. dry. Cherries. | :
‘T° four Pounds of Cherries put one Pound of Sugar, and juft put
-as much Water to the Sugar as will wet it ; when it is melted,
make it boil, {tone your Cherries, put them in, and make them
boil : Skim them two or three Times, take them off, aud Jet them
{tand in the Syrup two or three Days, then, boil your Syrup and
put to them again, but don’t boil your Cherries any more. Let
them ftand three or four Days longer, then take them out, lay them,
in Sieves to dry, and lay them in the Sun, or in a flow Oven to
dry; when dry, lay them in Rows in Papers, and fo a Row of
Cherries, and a Row of white Paper in Boxes. !
To preferve Cherries, with the Leaves and Stalks
Green. at
IRST dip the Stalk and Leaves in the beft Vinegar, boiling
hot, ftick the Sprig upright in a Sieve till they are dry; in the
mean Time boil fome double-refined Sugar to a Syrup, and dip
the Cherries, Stalks and Leaves inthe Syrup, and juit let them
fcald ; lay them ona Sieve, and boil the Sugar to a candy Height,
then dip the Cherries, Stalks, Leaves and all, then ftick the
Branches in Sieves, and dry them as you do.other Sweet-meats,
They look-very pretty at Candle-light in a Defart. wonieseaeitin
To make Orange Marmalade.
“LAE the beft SevsHe Oranges, cut them in Quarters, grate them
to take out the Bitternefs, and put them in Water which you
muft fhift twice or thrice a Day, for three Days. Then boil them,
fhifting the Water till they are tender, fhred them very {mall, then
pick out the Skins and Seeds from the Meat which you pulled
out, and put it to the Peel that is fhred 5; and to a Pound of that
Pulp, take a Pound of double-refined Sugar. Wet your Sugar with
Water, and boil it up to acandy Height, (with a very quick Fire)
which you may know by the dropping of it, for it-hangs like a
Hair 5 then take it off the Fire, put in your Pulp, ftir it well to-
gether, then fer it on the Embers, and ftir it tiM 1 is thick, but
let it not boil. If you would have it cut like Marmalade, add fome
Jelly of Pippins, and allow Sugar for it. | a
70 make White Marmalade.
pers and core the Quinces as faft as you can, then take to aPound
of Quinces (being cut in Pieces, lefs than Half Quarters) three
Quarters of a Pound of double-refined Sugar beat imall, then throw
Half the Sugar on the raw Quinces, fer it on a very flow Fire till
the Sugar is melted, and the Quinces tender ; then put in the reit
of the Sugar, and boil it up as faft as youcan. When it is almoft
Q q 2 @nowgn,
gee aah:
302 Lhe Art of Cookery,
enough, put in fome Jelly and boil it apace ; then put it up, and
when it-is quite cold cover it with white Paper, © > © rE.
| Lo preferve Oranges Whole. 3
7 w Ree the belt Bermudas or Seville Oranges you can get, and :
pare them with a Penknife very thin, and lay your Oranges in.
Water three or four Days, fhifting them every Day’; then pat them
ina Kettle with fair Watet, and put a Board on them to igi As xin
down in the Water, and have a Skillet‘on the Fire with Water,
that may be ready to fupply the Kettle with boiling Water; ‘as at
_ wattes it muit be filled up three or four Times, while the Oranges ~
are doing, for they will take up feven or eight Hours boiling; they
muft be boiled till a Wheat Straw will run thro’ them, then take
them out, and {coop the Seeds out of them very-carefully, by mak-
s
‘|
ing a little Hole in the Top, and weigh them. To'every. Pound of
Sugar,
beat well and fifted thro’ a clean Lawn-fieve, fill your Oranges
with Sugar, and ftrow fome on them; let them lyea little while,
and make your Jelly thus: |
Oranges put a Pound and three Quarters of double-refined
Take two Dozen of Pippins or John Apples, and flice them into _
Water, and when they are boiled tender ftrain the Liquor from the ©
Pulp, and to every Pound of Oranges you muft have a Pint and a
Half of this Liquor, and: put to it three Quarters of the Sugar you
left in filling the Oranges, fet it on the Fire and let it borl; and
skim it wel], and put it in a clean earthen Pan till it is cold, then
| is it in your Skillet ; put in your Oranges, and with a {mall Bod-.
in job your Oranges as they are boiling to'let the Syrup into them,
ftrew on the reft of your Sugar whilft they are boiling, and when
they look clear take them up and. put them in your Glaffes, but
one ina Glafs juft fit for them, and boil the Syrup till it is almoft
a Jelly, then fill up your Glafles; when they are cold, paper them
up, and keep them ina dry Place, "y ite bay-eshd ay
es t
| To make Red Marmalade. | :
CALD the Quinces tender inWater, then cut them in Quarters,
” core and pare the Pieces. To four Pounds of Quinces put three
Pounds of Sugar, and four Pints of Water 5 boil the Sugar and
Water to a Syrup, then put in the Quinces and cover it. Let it
ftand all Night over a very little Fire, but not to boil; when they
are red enough, put in a Porringer full of Jelly or more, and boil
them up as faft as you can. When it is enough put it up, butdo
not break the Quinces too much,
*
x
ae oS a ae m
a
|
|
'
|
.
|
a,
=
wate Plain and Bafy. 163
“Red Quinces Whole. :
ay A KE fix of the fineft Quinces, core and fcald them tender,
* drain them from the Water, and when they are cold pare
them ; then take their Weight in good Sugar, a Pint.of Water to
every Pound of Sugar, boil it toa Syrup, skim it well, then put
in the Peat: and Jet them ftand all Night; when they are red
enough, boil them as the Marmalade, with two Porringers full of
Jelly. When they are as foft as you can run a Straw thro’ them,
"
4
put them into Glaffes; let the Liquor boil till it is a Jelly, and
then pour it over the Quinces.
pats Jelly: for the Quinces.
rf
MAKE fome of the leffér Quinces, and wipe them with a clean
+. coarfe Cloth ; cut them in Quarters, put as much Water as
wall cover them; let it boil apace till it is ftrong of the Quincés,
then ftrain it thro’ a Jelly Bag. If it be for White Quinces pick
out the Seeds, but none of the Cores nor Quinces pared.
To make Conferve of Red Rofes, or any other
| Flowers.
TAKE Rofe Buds, or any other Flowers, and pick them, cut off
the white Part from the red, and put the red Flowers and fife
them thro’ a Sieve to take out the Seeds; then weigh them, and
to.every Pound of Flowers take two Pounds and a Half of Loaf
Sugar; beat the Flowers pretty fine in a Stone Mortar, then by
Degrees put the Sugar tothem, and beat it very well till it 1s well
incorporated together 5 then put it into Gallipots, tie it over with
Paper, over that a Leather, and it will keep feven Years. ;
To make Conterve of Hips. - ,
ATHER Hips before they grow foft, cut off the Heads and
Stalks, flit them in Halves, take out all the Seeds and White
that is in them very Clean, then put them into an earthen Pan, and
ftir them every Day, ot ‘they will grow mouldy. Let them ftand
till they are foft enough 'to rub them thro’ a coarfe Hair-fieve, as
the Pulp comes take it off the Sieve: They are a dry Berry, and
will require Pains to rub them thro’; then add its Werght in
Sugar, mix them well together without boiling, and keep itcan
deep Gallipots for Ufe:
To make Syrup of Rofes. |
TX FUSE three Pounds of Damask Rofe-Jeaves ina Gallon of
* warm Water, in a well glazed earthen Pot, with a narrow
Mouth, for cight Hours, which ftep fo clofe, that none of the
T
na
V irtue
304 The Art of Cookery,
Virtue. may exhale. When they have infufed fo Jong, heat the
‘Water again, {queeze them our, and put in three Pounds more of
Rofe-leaves, to infute for eight Hours more, then prefs them out
very hard; then to every Quart of rhis Infufion, add four Pounds
of fine Sugar, and boil it to a Syrup. | Feriskohiga: © &
Bis Yo make Sy:ap of Citron =
PARE and flice your Citrons thin, Jay them in a Bafon, with
Layers of fine Sugar. The next Day pour off the Liquor into —
a Glas, skim it, and clarify it over a gentle Fire.
>... To make Syrup of Clove Gilliflowers. >
C LIP. your Gilliflowers, {prinkle them with fair Water, put
them into a-earthen Pot, ftop it up very clofe, fet it in a
Kettle of Water, and Jet it boil for two Holden then ftrain out the
Juice, put a Pound and a Half of Sugar to a Pint of Juice, put it
— anto a Skillet, fet it on the Fire, keep it ftirring till the Sugar is
all melted, but let it not boil, then-fet it by: to cool, and put it
into Bottles. ores | ragit
- To make Syrap”of Peach Blofloms.' :
NFUSE Peach Bloffoms in hot Water, as much as will hand-
+ fomely cover them. Let them ftand in Balneo, or in Sand, for
twenty-four Hours covered clofe; then ftrain out the Flowers from
the Liquor, and put in frefh Flowers. Let them ftand to infufe as
before, then ftrain them out, and to the Liquor put frefh Peach
Bloffoms the third Time; and, if you pleafe, a fourth Time.
Then to every Pound of your Infufion, add two Pounds of double-
— refined Sugar; and fetting it in Sand, or Balneo, make a Syrup,
e
Poh 5
which keep for Ufe. | |
To make Syrup of Quinces. »
RATE Quinces, pafs their Pulp thro’ a Cloth to extract their
Juice, fet their Juice in the Sun to fettle, or before the Fire,
and by that Means clarify it: For every four Ounces of thisJuice,
take a Pound of Sugar boiled to a blown Degree. If the putting in |
the Juice of the Quinces fhould check the boiling of the Sugar
too much, give the Syrup fome boiling till it becomes pearled ;
then take it off the Fire, and when it is cold, pur it’ into the
Bottles.» wher
To preferve Apricots. das
TA KE your Apricots, ftone and pare them thin, and take their
Weight in double-refined Sugar beaten and fifted, put your —
Apricots in a Silver Cup or Tankard, cover them over with Sugar,
and let them ftand fo 2i] Night. The next Day put them in a Pre
ferving=
made Plain and Eafy. . 305
ferving-pan, fet them ona gentle Fire, and let them fimmer a little
while, then let them boil till tender and clear, taking them off
Ometimes to turn and skim. Keep them under the Liquor as they
ate doing, and with a {mall clean Bodkin or great Needle, job
them fometimes, that the Syrup may penetrate into them. When
they are enough, take them up, and put them in Glaffes. Boiland
skim your Syrup; and when it is cold, put it on your Apricots, |
To preferve Damfons Whole.
Ya OU mutt take fome Damfons and cut them in Pieces, put them
ina Skillet over the Fire, with as much Water as will covet
them. When they are boiled and the Liquor pretty ftrong, ftrain it
out: Add for every Pond of the whole Damfons wiped clean, a
Pound of fingle-refined Sugar, put the third Part of your Sugar in+
to the Liquor, fer it over the Fire, and when it fimmers put in
the Damions. Let them have one good Boil, and take them off for
Half an Hour-covered up clofe; then fet them on again, and let
them fimmer over the Fire after turning them, then take them
out and put them in a Bafon, ftrew. all the Sugar that was left on
them, and pour the hot Liquor over them. Cover them up,. and
let them ftand till next Day, then boi] them up again till they are
enough. Take them up, and put them in Pots ; boil the Liquor.
till it jellies, and pour it on them when it 1s almoft cold, fo
paper them up. : :
To candy any Sort of Flowers.
AKE the beft treble-refined Sugar, break it into Lumps, and
dip it Piece by Piece in Water, put them into aVeflel of Silver,
and melt them over the Fire; when it juft boils, ftrain it and fet
it on the Fire again, and let it boil till it draws in Hairs, which
you may perceive by holding up your Spoon, then put in the
Flowers, and fet them in Cups or Glaffes. When it is of a hard
Candy, break it in Lumps, and lay it as high as you pleafe. Dry
it in a Stove, or in the Sun, and it will look like Sugar-candy.
Lo preserve Gooleberries Whole, without floning.
AKE the largeft preferving Goofeberries, and pick off the
back Eye, but not the Stalk, then fet them over the Fire ina
Pot of Water to fcald, cover them very clofe to fcald, but not boil
or break, and when they are tender take them up into cold Wa-
ter; then take a Pound and a Half of double-refined Sugar to a
Pound of Goofeberries, and clarify the Sugar with Water; a Pint
to a Pound of Sugar, and when your Syrup is cold put the Goole-
berries fingle in your Preferving-pan, put the Syrup to them, oe
et
é
:
i
z
fet them ona gentle Fire; let them boil, but not too faft, left. Len,
“aie
FURST pare your Walnuts *till the White appears, ‘and nothing
when the Sugar is as warm as Milk pour, it over them 3 when
i
4
ya: - r3tat Pst Ga ee ae!
Thus clear your Sugar for all Prefetves, Apricots, Peaches,
(WR Ee FL RESET SV IE. ?
Te a alk H nm ay: am >
71 hy
/ pe
}
3
.
made Plain and Eafy. 307
To preferve the large Green Plumbs.
FIRST dip the Stalk and Leaves in boiling Vinegar, when they
are dry have your Syrup ready, and firit give them a feald,
_ and very carefully with a Pin take off the Skin ; boil your Sugar
to a candy Heighr, and dip.in your Plumbs, hang them by the Stalk
to dry, and they will look finely tranfparent, and by hanging that |
Way to dry, will have a clear Drop at the Top. You muft take
great Care to clear your Sugar nicely.
A nice Way to preferve Peaches.
put your Peaches in boiling Water, juft give them a f{cald,
but don’t let them boil, take them out and put them in cold
Water, then dry them in a Sieve, and put them in long wide-
mouth’d Bottles: To Half a Dozen Peaches take a Quarter of a
Pound of Sugar, clarify it, pour it over your Peaches, and fill the
Boils with Brandy. Stop them clote, and keep them in a.clofe .
lace. |
A fecond Way to preferve Peaches.
M AKE your Syrup as above, and when it is clear juft dip in
your Peaches and take them out again, lay them on a Difh'to |
cool, then put them into large wide-mouth’d Bottles, and when
the Syrup is cool pour it over them; Jet them ftand till cold, and
fill up the Bottle with the beft French Brandy. Obferve that you
leave room enough for the Peaches to be well cover’d with Brandy,
and cover the Glafs clofe with a Bladder and Leather, and tie
them clofe down.
To make Quince Cakes.
you muft let a Pint of the Syrup of Quinces, with a Quart or
two of Rafpberries be boiled and clarified over a clear gentle
_ Fire, taking Care that it be well skimmed from Time to Time 5
then add a Pound and a Half of Sugar, caufe as much more to
be brought to a candy Height, and pour’d in hot. Ler the
Whole be continually ftirred about till it is almoft cold, then
{pread it on Plates, and cut it out into Cakes. | |
Rr CH AP:
: 17 Ee. - oy Lt hn
‘. e % ; f eed
epee : ee) : ‘ tie te Basle “i Tiny Mag Vie wn
308 Ne Ant of iit
CHAP B49.
3 0 make Anchovies, Ver micella, atta, Vikan
and. bo ie? Dale tichoke an Fre ‘nich, Oe Oa: Hert
ber make. Nnahoe ids
Gl a Peck of Sprats; two Pounds of common Salt, a Qnatter of
a Pound of Bay-falr, four Pounds of Salt petre, two Ounces
of Sal Prunella, ‘Two-penny'worth of Cochineal, pound all in/a
Mortar, putthem into a’ Stone Pot, a Row of Sprats, a Layer of
your-Compound,,.and fa onto the Top alternately. , Prefs thepy
hand down, cover them,clofe, let them ftand fix Months, and they
will be fir for Uke. Obterve that your Sprats be very frefh, and
don't wafh nor wipe ‘them, but juft take them as. s.they come out of, a
the, Water. ’
Fo pickle. Smelts, where you have Pipi
DAKE Quarter of a Peck of Smelts, Half an Ounce of Pep-
per, Halt an. Ounce of Nutmeg, a x aaes of an Ounce of
sisi Half an Ounce of Petre-falt, juarter of a Pound of
comfhon Salt; beat all very fine, wed oe clean the Smelts, But 2
them,'then lay them in Rows in a Jar, and between‘every Layer
of: Suite! ts; ftrew the Seafoning with four or five Bay-leaves, then’
_ boil Red Wine, and pour over them enough to ‘cover ‘them,
Cover them ‘with a Plate, and when cold tie ‘Meni down clofe.
eee exdeed Anchovies. :
Jo make Vermicella. ektnssiiglass
MIX Yolks of Eggs and Flour together into a pretty Rie
Paite, fo as you dan work iit up cleverly, then roll it as thin
as itis paflible to roll.the Pafte. Let it dry in the Sun, when it»
Jas quite dry, witha very fharp Knife cut it as thin as pofible,. and
"keep: itin.a dry Place, It will run up like little Worms, as Ver-,
micella does ; though the beft Way is to run it through a coarfe
“Sieve, v hilft the Pafte is fofr. If you want fome ro be made in,
hafie, dry it by the Fire, and cut it fmal]. It will dry, by the.
Fire in a Quarter of an Hour. This far exceeds what comes frum,
_ Abro ad, being frefher. « ‘
lo make Catchup. *
AKE the large Flaps of Mufhrooms, pick nothing but the
Straws and Dirt from it, then lay them in a broad earthen
Pan, {trow a good deal of na over them, let them lye till next
Morning,
a
*
~ made Plain ana Eafp. ——-309
Morning, then with your Hand break them, put them into a Stew-
pan, ler them boil a Minute or two, then {train them through a,
eoarfe Cloth, and wring it hard. To take out all the Juice, let it
{tand to fettle, then pour it off clear, run it through a thick
Flaonel Bag (Jome fiitre it through brown Paper, but that is a
very tedious Way) then boil it; to a Quart of the Liquor puta
Quarter of an Ounce of whole Ginger, and Half a Quarter oF an
Ounce of whole Pepper. Boil it briskly a Quarter of an Hour,
then ftrain it, and when it is cold, put it into Pint Bottles. | In
each Bottle put four or five Blades of Mace, and fix Cloves, cork it
tight, and it will keep two Years. ‘This gives the beft Flavour
of the Mufhrooms to any Sauce. If you put to a Pint of this-
Catchnp, a Pint of Mum, it will tafte like foreign Catchup.
tovibee Another Way to make Catchup. !
yp ake the large Flaps, and falt them as above; boil the Lt
guor, ftrain it through a thick Flannel Bag : To a Quart of
that Liquor put a Quart .of ftale Beer, a large Stick of Horfe-
raddifh cut in little Slips, five or fix Bay-leaves, an Onion ftuck
with twenty or thirty Cloves, a Quarter of an Ounce of Mace, a
Quarter of an Ounce of Nutmegs beat, a Quarter of an Ounce of
Black aid White Pepper, a Quarter of an Ounce of All-fpice, and
four ‘or five Races of Ginger. Cover it clofe, and let it ‘“fim-
mer very foftly til about one Third 1s wafted 5 then: ftrain it
through a Flannel Bag, when it is cold bortle it in Pint Bottles,
cork itclofe, and it will keep a great while. You may put Red
Wine in the room of Beer; fome put in a Head of Garlick, but
EF think thar f{poils it. The other Receipt you have in the Chap-
ter for the Sea.
, _ Artichokes to keep all the Year.
Bok as many Artichokes as you intend to keep 5 boil them fo
as juft the Leaves will come out, then pull off all the Leaves
and Choke, cut them from the Sirings, lay them on a Vin Plate,
and put them in an Oven where Tarts are drawn; let them ftand
fill the Oven is heated again, take them out before the Wood ts
pht in, and fer them n again after the Tarts are drawn 5 fo dotill
they are as dry as a Board, rhen put them in a Paper Bag, and
hang them tn a dry Place. You fhould lay them in warm Wa-
ter three or four Hours before you ule them, fhifting the Water
often.) Let the laft Water be boiling hot; they will be very
ténder, and eat-as five as frefh ones. You need not dry all your
Bottoms at once, as the Leaves are good to eat; fo boil a Dozen sips
at a Time, and fave the Bottoms tor this Ule. ihe ) or
. Kr To wy
vis 7
Moet r :
oe
“4 4
319. The Art of Cookery, «. :
vows Lo keép French Beans all the Tear. +=
AKE fine young Beans, gather chem of a very fine Day, have -
a large Stone Jar reddy cleari and dry, lay a Layer of Salt atthe”
Bottom, and then,a Layer of Beans, tien Salt, and then Beans, ©
and {oon till thé Jar'ts fulls “cover them with Salt, ‘tie a coarle
Cloth over them and a Board on that,’ and then'a Weirhrto keep_
it clofe from al] Air; fer them in a dry Cellar, and when you ute
them take fome out and cover them cloie again; wafh them you
took out very clean, and Jet them Jye in fof: Water twenty-four:
Hours, fhifting the Water often ; when you boil them, don’t put
any Salt in the Water. The beft Way of drefling them is, boil»
them with juft the white Heart of a imall Cabbage, then drain _
them, chop the Cabbage, and pur both into a Sauce-pan, with a_
Piece of Butter as big as an Fgg rolled in Flour, fhake a littl Pep-_-
per, put in a Quarter of a Pint of good Gravy, let them ftew ten»
Minutes, and then difh them up for a Side difh. A Pint of Beans
| to the Cabbage. You may do more or Jets, juft as you pleale.
fo keep Green Peas ¢2// Chrittmas. © |
SL Rae fine young Peas, {hell them, throw them into boiling
Water with tome Salt in, Jet them boil five or fix Minutes,
throw them into.a Cullender to drain, then lay a Cloth four.or five
Times double on a Table, and f{pread them on; dry them very
well, and have your Bottles ready, fill them and cover them with.
Mutton-fat try 'd; when it is a Jittle cool fill the Necks alm: ft to :
the Top, cork them, tie a Bladder and a Lath over them, and fet
them in a cool dry Place. When you ufe them boil your Water,
put ina little Salt, fome Sugar, and a Piece of Butter; when they.
are boiled enough, throw them into a Si¢ve to drain, then put
them into a Sauce-pan with a good Piece of Butter, keep fhaking °
ir round all the Time till the Butter is melted, then turn them
into a Difh, and fend them to Table. 8 sith
Another Way to preferve Green Peas.
Cy ATHER your Peas of a very dry Day, when they are neither
old, nor yet too young, fhell them, and have ready fome
Quart Bottles wirh little Mouths, being well dry’d; fill the Bottles
—
and cork them well, have ready a Pipkin of Rofin melted, into
which dip the Necks of the Bottles, and fet them in a very dry
Place that is cual... |
» To keep. Green, Gooleberries, £4//..Chaiftmass +
pics your large green Gooleberries ona dry Day, ‘have ready
your Bottles clean and dry, fill the Bottles and cork them, ‘er
them in-a Kettle of Water up to the Necks, let the Water boil
fiat sich very
*|
a 3
made Plain and Eafy. z1i*
very foftly till you find the Goofeberries are coddled, ‘take them
our, and put in the reft of the Bottles till all are done; then have
ready fome Rofin melted in a Pipkin, dip the Necks of the Bottles
in, and that will keep all Air from coming at the Cork, keep them
in a cool dry Place, where no Damp is, and they will bake as
red asa Cherry. You may keep them without fcalding, but then
the Skins will not be fo tender, nor bake fo fine. | HL 'e
To keep Red Goofeberries. ath
{CK them when full ripe, to each Quart of Goofeberries, put.
a Quarter of a Pound of Lisbon Sugar, and to each Quarter of a
Pound of Sugar put a Quarter of a Pint of Water, let it boil, then
put in your Goofeberries and Jet them boil foftly two or three |
Minutes, then pour them into little Stone Jars, when cold cover.
them up, and keep them for Ufe ; they make fine Pies with little
Trouble. You may prets them through a Cullender, to a Quart.
ot Pulp put Half a Pound of fine Lisbon Sugar, keep ftirring over
the Fire till both be well mixed and boiled, then pour it into a
Stone Jar, when cold cover it with white Paper, and it makes
very pretiy arts or Puffs. - |
To keep Walnuts al/ the Year.
AKE a large Jar, a Layer of Sea-fand at the Bottom, then a.
Layer of Walnuts, then Sand, then the Nuts, and {fo on till.
the Jar is full; and be fure they don’t touch each other in any of.
the Layers. When you would ufe them, lay them in warm Wa-
ter for an Hour, fhifting the Water as it cools; then rub them.
dry, and they will peel well and eat {weet. Lemons will keep
thus covered, better than any other Way. ;
Another Way to keep Lemons. ;
4] \bise- sh era fine large Fruit that are quite found and good, and
take a fine Packthread about a Quarter of a Yard long, run it
thro’ the hard Nib at the End of the Lemon, then tie the String
together, and hang it on a little Hook ina dry airy Place, fo do
as many as you pleafe; but be fure they don’t touch one anothér,
nor any Thing elfe, but hang as high as you can. Thus you may
keep Pears, 92. only tying the String to the Stalk.
To keep White Bullice, ov Pear Plumbs, or Dam-
fons, €7¢.. fur Tarts, or Pies.
G AT HER them when full grown, and juft as they begin to
turn. Pick al] the largeft out, fave about two Thirds of the
Fruit, the other Third put as much Water to as you think will
cover the reft. Let them boil, and skim them; when the de! :
f oile
—_—- => —"—s
312, he Art of Cookery,
boiled very foft, then.ftrain it) thro’\a coarfe Hair-fieve 5 and to
every Quart of this Liquor, put a Pound anda Half of Sugar, boil
it,. and skim. it'very well; then rhrow in your Fruit, jut give
them a {cald, take them off the Fire, and when cold put them
into Bottles with wide Mouths, pour your Syrup over them, lay a.
’ . Piece-of white Paper over,them, and cover them with'Oil. Be
* fure to take the Oil well off when you ufe them; and don’t “put,
them in larger Bottles than you think you {hail make ule of at a
Time, becaufe all thefe Sorts of Frdits fpoil with the Air. ra
FO Lo make Vinegar. PN
apy every Gallon of Water put a Pound of coarfe Lisbon Sugar,
* let it boil, and keep skimming of it as long as the Scum
rifes ; then pour it into Tubs, and when it 1s as cold as Beer to
work, toaft a good Toaft, and rub it over with Yeaft. Let it work
twenty-four Hours ; then have ready a Veffel Iron-hooped, well
painted, fixed in a Place where the Sun has fall Power, and fix
it fo as not to have any Occafion to move it. When you draw it
off, then fill your Veffel, lay a Tile on the Bung to keep the Dutt
out. Make it in March, and it will be fit to ule in Zune or Fuly.
Draw it off into little Stone Bottles the latter End of Zune or
Beginning of Auly, let it ftand till you want to ufe ity and ir will
never foul any more: Bat when you go to draw it off, and you
find .it is not four enough, let it ftand a Month longer before you
draw it off. For Pickles to go Abroad, ufe this Vinegar alone 5
but in Lngland you will be obliged, when you pickle, to put one
Half cold Spring-water to it, and then it will be full four with
this Vinegar. You need. not boil, unlels you pleafe, for almoft
any Sort of Pickles, it will keep them quite good. It will keep
Walnuts very fine without boiling, even to go tothe Indies; but
then don’t put Water to it. For green Pickles, you may pour it
{calding hot 6n two or three Times. All other Sorts of Pickles
you need not boil it! Mufhrooms only wafh themyclean, dry them,
put them into little Bottles, with a Nutmeg juft fealded im Vine*
gar, and fliced (whiltt it is hot) very thin, and a few Blades of
Mace; then fill wp the Bottle with the cold Vinegar and Spring=
water, pour Matton-fat try’d over it, and tre a Bladder and Liea-
ther over the Top. Thefe Mufhrooms won’t be fo white, sbut as
finely tafted, as if they were juft gathered; and a Spoonful of this.
Pickle will give Sauce a very fine Flavour, OPER gil
White Walnuts, Suckers and Ontons, and all white Pickles do
in the fame Manner, after they are ready for the Pickle. > — a
/ by yh 10 a ‘Lo
made Plain and Fafy. as, ie
: To fry “Smelts. ie
Le your Smelts in a Marinade.of Vinegar, Salt,. Pepper: and
Bay, leaves, and Cloves for a few Heuts'; thendry themiina
Napkin, dru: dee them well, with Floar, and have ready.fome Bute:
ter hot in a Stew-pan. Fry them quick, tay them into your Difh,
and aie with fry’d Parfley. ’
To roast a Pound: of Barts
[223 it in Salt and’ Water two or three’ Hours, then {pit it, ica 7
rub ic all over with Crumbs of Bread; with a little grated
Nutmeg, lay it to'the Fire, and as it bei bafte it with the :
Yolks of two F.ggs, and then with Crumbs of Bread all the Time .
itisa roafting’, buthave ready a Pint of Oyfters ftewed in their
own Liquor, “and Jay in the Difh ‘under the “Butter ; ‘when the’
Bread has toak’d up all the Butter, browa the Outfide, and lay it
on your Oyfters. Your Fire mutt be very flow.
‘To raife a Sallad in tov Hours at the Fire.
Pace frefh Horle-Dung hot, lay it)in a: Tub. near,the Fire,’
then f{prinkle fome Muftard-feeds thick onit, Jay a thin Layer:
of Horfe- Dung over it, cover it clole and, keep, it by.the Fire, and,
it will rife hjgh enough to cut in two Hours. ie vated
Deer fy Ps Koka
PD TOR LE, TOP Ne ce:
Wt: 0 diflil Walnut. Water, oe
‘5 AK Ea Peck ofi fine green Walnuts,» bruife/therm well inva!
large Mortar, put them ina Pan, with a Handful-of Balm;
bruifed, put two Quarts-of good French Brandy to.them, icover’
them clofe, and fet them lye three Days ; the next Day diftil.
them ina cold Still, from this Quantity. draw three ae which:
you may do.in a Day., | ;
How toufe this ane Still. :
you muft lay the Plate, then Wood- A fhes thick at’ the Bot--
tom, then the Iron Pan, Re HTER you are to fill with yourWalauts
and Liquor, then put on the Head: of ‘the Sti. make a preity,
brisk Fire till the Still begins to drop, then flacken it fo as juff to’
have enough to keep the Sill at work m sind all the Time to
gel:
304 The Art of Cookery,
keep a wet Cloth all over the Head of the Still all the Time it is
at Work, and always obferve not to let the Still work longer than
the Liquor 1s good, and take great'‘Care you don’t burn'the Still 5
and thus you may diftil what you pleafe. Jf you draw the Still
too far it will burn, and give your Liquor a bad Vafte,
Jo make Treacle Water. ‘ig
AKE the Juice of green Walnuts four Pounds, of Rue, Car-
duce, Marygold and Balm, of each three Pounds, Roots of
Butter-bur Half a Pound, Roots of Burdock one Pound, Angelica
and Mafter-wort, of each Half a Pound, Leaves of Scordium fix
Handfuls, Venice Treacle and Mithridate of each Half a Pound,
old Canary Wine two Pounds, White Wine Vinegar fix Pounds,
Juice of Lemon fix Pounds, and diftil this ina Lembick.
To make Black Cherry Water.
AKE fix Pounds of Black Cherries, and bruife them fmall.;
then put to them the Tops of Rofemary, Sweet-Marjoram,
Spear-Mint, Angelica, Balm, Marygold Flowers, of each a Hand-
ful, dry’d Violets one Ounce, Anni-feeds and {weet Fennel-feeds,
of each Half an Ounce bruifed ; cut the Herbs {mall, mix all to-
gether, and diftil them off ina cold Stull. A, Balint
To make Hyfterical Water.
rT ASE Redony, Roots of Sovage, Seeds of wild Parfnips, of
each two Ounces, Roots of fingle Piony four Ounces, of Myfle-
toe of the Oak thrée Ounces, Myrrh ‘a Quartér of an Ounce,
Caftor Half an Ounce ;- beat all thefe together, and add to them
a Quarter of a Pound of dried Mellipedes, pour on thefe three
Quarts of Mug-wort Water, and two Quarts of Brandy; let them
ftand in a clofe Veffel eight Days, then diftil it in a cold Srill
pofted up. You may draw off nine Pints of ‘Water, and {weeten it
to your Tafte. Mix all together, and bottle it up. af
To diftil red Rofe-Buds. :
W ET your Rofes in fair Water ; four Gallons of Rofes will
take near two Gallons of Water, then ftill them in a cold
Still’; take the fame ftilled Water, and put it unto as many frefh
Rofes as it will wet, then {till them again. — thé daa
Mint, Balm, Parfley and Pennyroyal Water, diftil the fame
Way. etie is jy o>
0.
mite Plain ahd Eafy. abs
eag fo inake Plague Water. op ON im
bib ‘Robrs: | | Flowers.” Sead: ne
Areas; Wil Sa va iBlace ethighoee a)
Drapony ero Suckery;! 6 ver peer i ida
May wort; - »» Hyfop, , Fennel; stows
‘Minty’: } 58 ras ame gh ot brits ‘Melolet: anial 8:0
Rae) 3:12 3 Fennel, St. John-worty yop
, Caritas: ads us Cowflips,. | Cumnfery, oe
Origany : 6 wily) Poppys,: « Beatherfew, non gee
_Winter-Savoury, . Plantain; . Réd: Rofe- ‘Leavess:
Broad Thyme, ‘Setfoyl; .Wood-forrely . 29
‘Rofemary, . _ . Buglofs;. « Pellitory of: cheWall,
Pinipernell, - “> Mocvainy + Hart’s-eafep: oo &
Saad, . | Matdenharr, Sentory, BAS 18 i
Fumetory, © + 99% Motherworts ¢:* vi Seadvink, good
Coltsfoot, Cowage, y Handfal of each
Scabeous, “Goldenttod, "of the above-men=
Birridee, f Gronswell; * ‘tioned ‘Things, :
Bxefre be! 8 come Dalle + Qateenyr “Foot, | ve
fttony,” rote * ‘Doek-roor;’
Liverworth;” » Burter- buted
alk eas * Piony-root, | z ee
Bag Berrie
» Juniper - berries, of
each of thefe a
Pound:
One ine of ENonnaes one Biince of Cloves, and Half an Ounce
of Mace; pick the Hetbs and Flowers, and fhred them a little.
Cut the Roots, bruife the Berries, and pound the Spices fine; take
-aPeck of green Walauts, and chop them {mall,; mixvall thefe to-
gehen an lay th em to fteep in Sack-Lees, or any White Wine-
if not, in good Spirits, but Wine-Lees are beft. Let them
lye a Week, or better; be fore to ftir theny once a Day. with a
Stick, and keep them clofe covered, then {till them in a Lembick
with a flow Fire, and take’ Cate your Still does not burn. The
firft, fecond, and third, Running i is good, and fome of the fourth..
Let them ftand ull cold, then put them together.
To make Surfeit ‘Water.
Be muft take Scurey-grafs, Brook-lime, Wiictaieres Ro-
man Wormwood, Rue, "Mint, Balm,: Sage, Chivers, of each.
one Handful; green Metery two Handfuls ; Poppys, if frefh Half
mbiieh, it dry a Quarter of a a Cochineal Six-peanyworth;
Saffron
3
eS
b Fa es
‘
316 nos Lf he “rt of Cookery, .
eH: mo , 3 . SRE ;
Saffron Six-pennyworth; Anni-feeds, Carraway-feeds, Coriander- _
feeds; Cardamon-feéds, of each an Ounce; Liquorice two Ounces
{craped, Figs {plit a Pound, Raifins of the Sun’ ftoned a’ Pound,
Juntper-berries an Ounce bruifed; Nutmeg an Ounce beat, Mace
an Ounce bruifed, {weet Fennel-feeds an Ounce brnifed, a few.
Flowers of Rofemary, Marigolds and Sageflowers; putall thefe
into a large Stone Jar, and put to them three Gallons of French
Brandy; cover it clofe, and let it ftand near the Fire for three
Weeks. Stir it three Times a Week, and be fure to keep it clofe
ftopped, and then ftrain it off ; bottle your Liquor, and pour on
the Ingredients a Gallon more of Frenck Brandy. Let it ftand a
Week, ftirring it once a Day, then diftil it ina cold Still, and
this will make fine white Surfeit Water. 204
. You may make this Water at any Time of the Year, if you
live at London, becaufe the Ingredients are always to be had,
either green or dry3 but it is beft made in Summer.
To make Milk Water.
4
7 : f
AKE two good Handfuls of Wormwood, as much Carduus, as
> much Rue,: four Handfuls of Mint, as much Balm, Half as
much Angelica, cut thefe a little, put them into a cold Still, and
put to them three Quarts of Milk. Let your Fire be quick till
your Still drops, .and then flacken your Fire. You may, draw off
two Quarts, ‘The firft Quart will keep allthe Year, 9 5
How to diftil Vinegar, you have in the Chapter of Pickles.
° : \ is
Mit Eki AMe WE pate ht Dee ae oo
z ;" a Nee ee "4
“CORD ALPS KR ae ae
e . if %. + oa t
How to Market ; and the Seafons of the Year
» for Butchers Meat, Poultry, Fifo, Herbs,
Roots, Ke. and Fruit.
oo ed 308 2 a lock Aiea oN oP Ba
Spee Head, Tongue, Palate; the Entrails are the Sweetbreads»
+ Kidneys, Skirts and ‘Tripe ; there is the Double, the Roll,
andthe Reed Tripe., on ni J wile oh bated
The. Fore - Quartene io -i\a swt) Adi bag
-Firft is the Haunch; which includes the Clod, )Marrowbone,
Shin, and the Sticking-piece ; that is the Neck-end: ‘Thenext is
the Leg of Mutton- piece, which has Part of tates ert
. , © the
4
it
x
_ made Plain and Eafp. “ore ay
the Chuck- niece, the Brifcuit, thes four. Abs, and Middle-rib;
yehiely i is called the Chuck-rib. © « acter! begmyat
| The Hind- Quarter. a!
irk sivlotn and Rump, the Thin and Thick- flank, ithe Vein
piece, then the Chuck-bone, Buttock and Leg. :
oar. Sheep.
HE Head and Pluck ; which includes the Pies, Ligh
Heart, Sweetbreads, and. Melt. |
» Lhe: Fore- Quarters.
The Neck, Breaft, and Shoulder. .
The Hind- Quarter. ;
The Leg and Loin. The two Loins together i is called a Saddle
of Mutton, which is a fine Joint when it is the little fat Mutton. :
A Calf.
alg HE Head and Inwards are the Pluck ; ‘which contains the
Heart, Liver, Lights; ‘Nut ‘and Melt, and’ what they call the
Skirts (which eat'finely broiled) the Throat Sweetbread, and fhe
Windpipe Sweetbread, which is the fineft. | ,
- The Fore Quarter is the Shoulder, Neck, Ginid Breaft. |
~The Hind-Quarter’ is the Leg ; which” contains the Knuckle
and Fillet, then the Loin.
Houfe Lamb.
*HE- Head and Pluck, that is the Liver, Lights, Heart,» Nut
and Melt. Then there is the F ry, which is the Sweet-
breads, Lambftones and Skirts, with fome of the Liver.
The Fore-Quarter is the Shoulder, Neck and Breaft together.
The Hind-Quarter the Leg and Loin. This is in high Seaton
at Chrifteas, but lafts all the Year.
. Grafs Lamb comes in, in April or May, sicdedithe to the
Seafon of the Year, and holds good till the Middle of Auzift.
4 Hog.
T. HE Head and Inwards; and that is the Haflet, which is
the Liver and Crow, Kidney and Skirts. It is mixed with a
great deal of Sage and ‘Saunt Herbs, Pepper, Salt and Spice,
fo rolled in the Caul and roafted ; then there are the Chitterlans
and the Guts, which are cleaned for Saufages.
~The Fore-Quarter is the Fore-Loin and Spring ; if a large
Hog: you may cut a Sparrib off.
» The Hind-Quarter, only Leg and Loin. «
Sf2 WA Hien
a8 The Art of Cagkery,
G9 Soi ot Bao Bp ot nae aud
T IS is cut varatee becaufe of making Hi, Hi ‘ae |
Pirkles Pork.. .Here. you. have fine Sparribs ' Nee oe fs
Griskins, and Fat for’ fog’s-lard. The Liver and 1d Crow’ is ee
admired try’d with Bacon; ‘the Feet and Ea ‘of ‘both’’a are .
eguaily good foufed.
ork comes; in Seafon at B reholomesetide,, a d held
fit ee aya. § A a at
flow to chufe Butchers Meat. | ont
es ae te 2 ; M
To ‘chufe Lamb. Re Rk
ioe a Pole Ouartes of Lamb, mind the Neck Vein; if it bean
‘azure Blue it is new and good, but if greénifh or yellowifh, it
is ‘hear tainting, if not tainted already. In the Hinder- Quarter,
{mell under the Kidney and’ try the Knuckle ; if you meet with
a faint Scent, and the Knuckle .be limber, it is.ftale killed:; For.
a Lamb’s Head, mind the Eyes if they be funk or wrinkled, & “ut
is ftale ; af plumpa and lively, it is new.and fweet. 9
Feal.
“If the bloody Vein in the Shoulder looks bine, or. a. brigbt red,
it is new killed 5 but. if blackifh, greenifh, or yellowifh, it is
flabby and ftale s if wrapped in wet Cloaths, {mell whetheriit be
mufty or not. The Loin firft.taints under the Kidney, and the»
Flesh, if ftale killed, will be foft and fimy. — -
The Breaft and Neck taints: Grft-at the Upper- Send) and you
will perceive fome dusky, yellowifh, or greenifhi Appearance 5
the Sweetbread on the Breaft will be clammy, otherwife its frethi
and good. The Leg is known to be new by the Stiffnels:of the
Joint 5 if limber, and the: Fléfh feems clammy, and has green or
yellowifh Specks, “tis ftale. Whe Head is known as the Lamb’s:
‘The Flefh of a Bull-Calf is\more red. and» firm | ee that: of a
| Cow- Ca lf, and the Fat. more hard and curdled.: tito nolesd
Mutton.
If the Mutton be young; the Flefh will pinch 1 tender ; if afd
it will’ wrinkle and remain fo; if young, the Pat will eafily
part from the Lean; if old) it will ftick” by-Strings and Skis:
If Ram-Murtton, the Fat feels {pungsy; the Fleth clofe grained
and tough, not rifing again, when dented by’ your Fingers if
Ewe - Mutton, the Flefhy “is paler® chan’ ‘Weachér © Mutton, a
clofer Grain, and eafily parting» If there be a’ Rot,'the’Flefh
will. be palifh, and the Fat a faint wihiti fhy" inelining to.
low, and the Flefh be. loofe at othe 'Bonew Tf you! mars .
os hard,
we
: made Plain and Eafy. 319.
hard, fome Drops ‘of Water will f{tand up like Sweat 5 as to
Newnefs and Sialenefs, the fame\is to be obferved as by
Lambe JOM
bat packs 5 Beefiae oh
Ifit be right *Ox+ Beef, it will have an open Grain; if
young, a'tender and oily Smoothnefs: If rough and {pungy; it
is Old, or inclining to be fo, except Neck, Brifcuit, and” fuch
Parts»as are very fibrous; which in young Meat will be more
rough than in other Parts. ..A Carnation \\pleafant Colour be-
tokens. good {pending Meat, the Sewet a curious white,’ yel-
lowifh 1s not fo good, eo} aicsetl B ke
Cow - Beef is lefs bound and clofer grained than the Ox,
the Fat whiter, but the Lean fomewhat paler; if young, ‘the
Dent you make with your Finger will rife again in a little Time.
Bull-Beef is of a clofer Grain, a deep dusky red, tough in
pinching, the Fat skinny, hard, and has a rammifh rank
Smell ; and for Newnefs or Stalenefs, this Flefh bought frefh
has but few Signs, the more material is its Clamminefs, and the
reft your Smell will inform you. If it be bruifed, thefe Places
will look more dusky or blackifh than the reft.
’ un po Bork | }
If it be young, theLean will break in. pinching between
your Fingers, and if you nip the Skin with your Nails, it will.
make a Dent ; alfo if the Fat be foft and pulpy, in a Manner:
like Lard: If the Lean be tough, and the Fat flabby and {pungy,
feeling rough, it is old; efpecially ‘ifthe Rind be ftubborn, and
you cannot nip it with your Nails.
~ Tf of a Boar, though, young, or of a Hog, gelded at full
Growth, the Flefh will be hard, tough, reddifh, and rammifh
of, Smell ; the Fat skinny and hard’; the Skin very thick. and
tough, and pinched up it will immediately fall again. — |
As for old or new killed, try the.Legs, Hands and Springs,:
by putting your Fingers under the Bone that comes out; for if
it be tainted, you will there find it by fmelling your Finger ;
befides, the Skin will be fweaty and clammy when ftale, but
cool and {mooth when new. | we the
If you find Jittle Kernels in the Fat of Pork, like Hail-fhor;
if many, ‘tis meafly, and dangerous to be eaten. SE las
How to chu/2 Brawn; Venifon, W eftphalia Hams, ¢9’¢:
RAWN is known to be old or young, by the extraordinary
# or moderate Thicknefs of the Rind; the thick is old, the
moderate is young. If the Rind and Fat be very tendér, it is not
Boar-Brawn, but Barrow or Sow. goer
4
Vent jon,
\
tw
ao
? he 4 if Cok er ie oe! popwibetcl
SE gaat Me enifon.. : CARP Goad @eltennt
te ris ray or ened rete cv the Bones ete
with your Finger « or nife, and z as the Scent i is {weet or. rank, itis
‘new or ftale ; and the like of the Sides i in the moft: flefhy Patts ;
f tainted, they will look greenish in fome: Places, or more rhan
ordinary black. Look on the. Hoofs, and. if the Chifts weer
wide and ‘tough, itis old; if clofe and {mooth, it. is. naungeids *
| T he Seafon for Venifon. vey aa orgy
The Buck-Venifon' begins in May, and is in hight Séafon till
All- Hallows-Day 3 the Doe is in Seafon from: Michaelmas’ bai the
End of December, or fometimes to the End of Fanuary.
, Weftphalia Hams and Englifh Bacon. danas
“Put'a Knife-under the Bone that fticks out of the Ham, “and at
it comes out in a Manner clean, and has a curtous Flavour,’ iti is
{weet and goods if much fmeered and dulled, it is tainted or rufty, :
Englifo Gammons are tried the fame Way 5 ; and for other Parts
try che Fat, if it be white, oily in feeling, and does not break or
crumble, andithe Flefh fticks well to the Bone and bears a ‘good
Colour, it is good; but if the contrary, and the Lean has fome
liste Streaks uf Kellow, it is rufty, or will foon be: fov oe Btu:
' t Buster; Cheefe! ahd Bees © eyes ee.
When you big Butter, truft not to that which will be given ‘you
to tafte, but try in the Middle, and if your Smell and Tafte be .
good, you cannot be deceived.
~Cheefe is to be chofen by its moift and. fmooth’ Coat 3 5 if old
Cheefe be rough coated, rugged, or dry at Top, beware of litele’
Worms or Mites. If it be over fall of Holes, moift or {pungy, it’
_ is fubjet to Maggots. If any foft or perifhed Place appear on:
the Outfide, try how deep it goes, for the seater Patt ith be
hid within. é |
Eggs, hold the great End to your Tongue ; H if i it Ban warm, ber
fure it is new 5 if cold, it is bad, and fo in Proportion to the Heat
and Cold, fo 3s the Goodnefs of the Egg. Another, Way to know a
good Ege i is, to put the Egg into.a Pan of cold Water; the frefher
the Egg the fooner, it will fall to the Bottoms if rotten, it will»
{wim at the Top... This is. alfo.a fure Way nor-to be:deceived.”
As to the keeping of them, pitch them all with thefmall End¢
downwards in_fine Wood- Afhes, turning them.once_a Week
End- “ways, and: they will keep fome Months, . a xi Mise ool
Poultry. ti sud ALO’
“Fanuary., pe Tarkers, Capons, Ballets sesh h Eopss Fowls, :
Chickens, Hares, all Sorts of Wild\Kow}, ‘Dame Rabbits; ind
Tame, Pigeons.
ez
a
February.
made Plain and Eafy. 720
February. Turkeys and Pallets. vith Eggs, Capons, F owiee
{mall Chickens, Hares, all Sorts of Wild Fowl (which in this
Month begin to decline) Tame and Wild Pigeons, Tame Rab-
bits, Green Geefe, young Ducklings, and Turkey Poults.
March. "This Month the fame as the preceding Month ; and
in this Month Wild Fowl! goes quite out.
» April. Pallets, Spring Fowls, Chickens, Pigeons, young wild
Rabbits, Leverets,. young os Ducklings, and Turkey Poults. ¥
! “May. The {ames -
«June. “The ‘ame. ;
Fuly. The fame; with young Pecteatlaren Phat aa
Wild Ducks,. called Flappers or Moulters. |
| Auguft. The fame.
- Seprember, Ocfober, November id Diconiver: In thefe Months
all orts of. Fowls, both Wild and Tame, are in Seafons and in -
the three laft, ‘is the fall Seafon for all Manner of Wild Fowl. |
How to chufé Poultry,
To know swhether a Capon is a true one, young, or. old; new
on ade 3
LF he be young his Spurs are fhort, and his ape: Fie 3; if 'a
true Capon, a fat Vein on the Side of his Breaft, the Comb
pale, and a thick Belly and Rump: If new, he will have a clofe
hard Vent ; 5 if ftale, a loofe open Vent. 5
A Cock or Hen Turkey, Turkey Poults. Soy
" If the Cock be young, his Legs will be black and {mooth, and.
his Spurs fhort; if ftale, his Eyes will be funk in his Head, and.
the Feet dry; if new, the Eyes lively and Feet limber. Obfétve”
the like by the Hen, ‘and faked ver if fhe be ‘with Egg, fhe will’
have a foft open Vent; if not, a hard clofe Vent. Turkey,
Poults are known the fame Wy, and their Age cannot deceive’
yu.
yom Cock, Hen: we. ey
If young his Spurs are {hort and dubbed, but take gece
_ Notice they are not pared or fcraped: If old, te ‘will have an®
"open Vents but if new, a clofe hard Vent: And fo of a Hen for.,
Newnefs or Stalenefs ; ; if old; her Legs and Comb ate : rough 3 iff
young, {mooth. oa
A Tame Goole, Wild Goofe, Bran Goole sil bor
If the Bill be yellowifh, and fhe has but few Hairs, fhe is
young, but if full of Hairs, and the Bill and Foot red, fhe.is
old ; if new, limber footed ; if ftale, dry footed ; “and fo ofa.
Wild Goofe,: and Bran. Goofe. © : east
Me
=~
¥.
‘ine ee +
ba te APY Of Cookbys
| Wild aH Fame Dicks. i |
pa Duck, tie fat) ig a an i K: of he ba
aie) ‘thin and lean’} if new, lithber Pidred ge tbat,”
A true Wild Dit cle fas! a'teddifh: Poot , faite oe Het yon
one. t fiat Le Hf iy #3 OF EN? etn fs i Wye wo
Goodwets,. Marley. Knots, iif, : ‘G Ml bes jotterel nee
heat
If théfe be old, their Legs will ie Dae ¥ ‘if y young, ae goth 5
if fat, a fat BUMP i if new, limber footed 5 as a a iry
footed, . Z
. Pheafant; Coc wid Hen. eae ice 8 y4:
The Cock, when young, has dubbed Spurs i bi "i Ne
{mall Spurs;; if new,.a falt Vent, and +f fale, ag 1 ce
one, The Hen, if 5 young, has fmooth Leg s, an har Hh efh,
curious Grain ; if with Ege, fhe will Ra a ‘at t open, Si “At
if not, a ‘clofe one. For Newnefs or Stalene(s, as thé Cock:
Héath ind Pheafant Polis. _
NG 73 new, they will be ftiff and white .1m, the, Vent, and. se &
| Feet limber; if fat, they will have,a hard Vent ; ; if ftale, dry
‘a flabby- and ‘gteen Vent.
Heath Cock and Heke 30). agiey oust
if young, they, have imooth Legs and Billys. and’ if kok sac
For the reft are known as the fie kee Aa i etme bis
footed and limber,: and if touched they. will Ah; toy sdeed 4 :
ente 4
fale, apreen and ‘open one. Tf their ich we roy ive ae ’
in their Mouth, Wf ys te ste: af se aes
| Hiitlock and Snipe. |. we
~ ‘The wWeosdéeck “if fat, is thick and “ie 5 off new, hans He
ed; when ftale, dry footed ; or if their. Nofes are faa and their®
Throats muddy and, moorifli, they are notight. Jae ee if a
has a fat Vent in the Side under thé: Ing, ¢ raid in fh
thick 5 for the reft like the Woodcock’ arn eer 7 dhe
Doves and Pi. eons. ren Pe a “ton ay,
Fo know the Turtle Dove, look fora biuifh Ring round his: _
Neck, and the reft moftly white :, The Stock Dove is i bee a
the Ring Dove is lefg than the Stock Dove! ‘The Dove-houfe
Pigeons,’ when old, ‘ate red legoed 3 Gf new'and fat, they ‘will
feel full and fat in tHe Vent; ‘and are ‘Timber footed 5 ‘bat at fale,’ ‘
My ary 4
And thus of green or grey Plover; Pelfares Blakesiale hid
Larks, &5c.
| of
made Plain and Bafy. 338
ee) td. Of Hare, Leveret, and Rabbit. A
'~ Hare will be whitifh and ftiff, if new and clean killed; if |
ftale, the Flefh blackifh in moft Parts, and. the Body limber 5
Gf the Cleft in her Lips. {pread very much, and.her Claws wide
and ragged, fhe is old, and the contrary young: If the Hare be
young, the Ears will tare like a Piece of brown Paper ; .1f. old,
dry and tuff. To know a true Leveret, feel on the Fore-Leg near .
the Foor, and if there be afmall Bone, or Knob it is right, if *
not, it is aHare: For the reft obferve as in a Hare. . A Rabbit,
if ftale, will be limber and flimy ; if new, white and {tiff ; if
old, her Claws are very long and rough; the Wool mottled with
grey Hairs 5 if young, the.Claws and Wool dmooth. es
Candlemas Owsrter.
hee, FISH in Seafon — Pe Ae Ae
OBSTERS, Crabs, Crawfifh, River: Crawfith,. Guard-
=—4 fifh, Mackerel, Breams, Barbel, Roach, Shad.-or Alloc, °
Lamprey or Lamper-Eels, Dace, Bleak, Prawnes, and: Horfe-
. Mackerel. , | i
The Eels that are taken in Running Water, are better’ than
Pond Eels; of thote the filver Ones are moft efteemed.
Midfummer Quarter.
'T ORBUTS and Trouts, Soals; Grigs, Shafflins atid
Glout, Tenes, Salmon; Dolphin, Flying-fifh, Sheep Head,
Tollis, both Land and Sea, Sturgeon, Seale, Chubb, Lobiters. -
and Crabs. - ts | | |
Sturgeon is a Fifh commonly found in the Northern Seas ; but
now and then we find them in our great Rivers, the 7hames;
the Severn, and the Yyne. This Filh is of a very large Size,
and will fometimes meafure eighteen Feet in Length. They are
much efteemed when frefh, cut in Pieces, and roafted or baked;
or pickled for cold Treats. ‘The Cavier is efteem’d a Dainty,
which 1s the Spawn of this Fifh. The latter End of this Quar-
ter comes Smelrts.
| Michaelmas Quarter. ,
A A arid Haddock, Coalfifh, White and Pouting Hake, Lyng,
Tuske and Mullet, Red and Grey, Weaver; Gurnet,- Rocket,
.Herrings, Sprats, Soales and Flounders, Plaife, Dabs and Smeare-
Dabs, Eels, Chare, Scate, Thornback and Homlyn, Kinton,
Oyfters and Scollops, Salmon, Sea Pearch and Carp, Pike,
Tench, and Sea ‘Tench. Oe Pa eA
Care ie Scate
324 ~The Art of Cookery,”
_. Scate Maides are black, and Thornback Maides white. Gray
Bats comes with the Mullet. ch ceed Qui
" Inthis Quarter are fine Smelts, andl hold till afee Chrifimas. aye
-"Fhere are two Sorts of Mullets, the Sea sia and River
Mullet, both: equally good. ped selection MA Tsp
Chriftmas Quarter. :
Does Brile, Gudgeons, Gollin, Smelts, Crouch, Perch, |
Anchovy.and Loach, Scollop and Wilks, Pestle,
Cockles, Muffels, Geare, Bearbet and Hollebet,
How to’ chufe Fifth.
To chufe Salmon, Pike, Trout, Carp, Tench, Grailing, Barkel,
Chub, Ruff, Eel, Whiting, Smelt, Shad, &c. —
AL L thefe are known to be new or ftale by the Colour of their
Gills, their Eafinefs or Hardnefs to open, the hanging or keep-
ing up their Fins, the ftanding out or Shit: of thelr Eyes, Se.
and by {melling their Gills,
( “
¢
Turbut
“He is chofen by Ae Thicknefs on Plumpnefs, and if his Bally |
be of a Cream Colour, he muft {pend well ; but if thin, and his
aay of a bluifh White, he will eat very loofe.
_ Cod and Codling.
Chufe him by. his Thicknels towards his Head, and the White-
nefs of his Flefh when it 1s.cut: And fo of a Codling. ,
Ling.
For dried Ling, chufe that which is thickeft in the Poll, and
the Flefh of the brighteft Yellow. :
~ Scate and Thornback.
Thele are chofen by their Thicknefs, and the She Scate, is the
{weetett, efpecially if large.
Soals.
Thefe are chofen by their Thicknefs and a Stiffnel ; “ame their
Bellies are of a Cream Colour, they fpend the firmer.
Sturgeon.
ed finit rite oo Reh crumbling, and the Veins and Griftle givea
true Blue where they appear,.and the Flefh a perfect Whee ‘ay
conclude it to be good.
Frefo Herrings and Macker el.
If their Gills are of a lively Shining Rednefs, their Eyes. ftand
full, and the Fith is ftiff, then they are new ; ‘but if dusky and
faded, or finking and wrinkled, and Tails limber, they are ftale.
Lobfters.
—
made Plain and Eafy. ) 3.25 |
vs aay, tobin ll, aCe ensin x veld see sgbiaty .
__ Chofe them by their Weight, the heavieft are beft, if no Water
be inthem: If new, the Tail will be full fmart, like a Spring ; if
full, the Middle of the Tatl will be full of hard, reddifh-skinned
Meat. Cock Lobfter 1s known by the narrow back Part of the
Tail, and the two uppermoft Fins within his Tail are {tiff and
hard 5 but the Hen 1s foft, and the Back of her Tail broader. :
Prawus, Shrimps, and Crabjifp. my 92
The two firft, if ftale, wiil be limber, and caft a Kind of flimy:
Smell, their Colour tading, and they flimy: The latter will
be limber in their Claws and Joints, their red Colour turn blackifh:
and dusky, and will have aa ill Smell under their Throats, other-
wife all of them are good. _ | a.
| : ‘Plaife and Flounders. _
If they are ftiff, and their Eyes be not funk or look dull, they
are new, the contrary when ftale. The beft Sort of Plaife look
bluifh on the Belly. |
: Pickled Saluion. Sas Bi
If the Flefh feels oily, and the Scales are ftiff and fhining, and
it comes in Fleaks, and parts without crumbling, then it 1s new
and good, and not otherwife. : |
: Pickled and Red Herrings. ee
For the firft, open the Back to the Bone, and if the Flefh be
white, fleaky and oily, and the Bone white, ora bright red, they.
are good. It Red Herrings carry a good Glofs, part well from the
Bone, and {mel! well, then conclude them to be good. :
January Fratts which are yet lafting, are _
GOME Grapes, the Kentifh,, Ruffet, Golden, French, Kirton
and Dutch Pippins, John Apples, Winter Queenings, t=
Marigold and Harvey Apples, Pom-water, Golden-doriet,
Renneting, Love’s Pearmain, and the Winter Pearmain ; Winter
Purgomat, Winter Boucretien, Winter Mask, Winter Norwich,
and Great Surrin Pears. AH Garden Things much the fame as
in Decenzber. Be ONE ; ty ay
February Fruits which are yet lafiing.
‘HE fame as in Yanuary, except the Golden Pippin and
Pom-water ; alfo the Pomery, and the Winter Pepper-
ning and Dagobent Pear, 3
March Fruits which are yet laffing.
T° HE Golden Ducket-daufet, Pippins, Rennetings, Love's
Pearmain and John Apples. ‘The latter Boucretien, and
Double-bloffom Pear. | .
| se ae April
%
h
426 “Phe Art of Cookery
April Fraits wibich are yet lafting..
ene now itt the Kitchen Garden and Orchards: Autumn
* Carrots, Winter Spinach, Sprouts sof «Cabbage and Cauli-
flowers, Turntp-tops, “Afparagus, yourg Raddifhes, Ziutch
Brown Lettuce and: Crefles, Burnet, young Onions,’ Scullions,
Leeks; and early Kidney Beans.. On hor Beds, Purflain, Cucum-
bers and Mufhrooms.'; Some Cherries, Green» Apricots and
Goofeberries for Tarts. be en \ isha oubeak Ene
| Pippins, Deuxans; ‘Weftbury Apple, Ruffeting, Gilliflower,
the latter Boucretien, ‘Oak Pear, 9c. alfa} fork id
May, the Produ of the Kitchen and Fruit
Garden this Month. — }
A SP2t280s, Cauli flowers, Imperial, Silefia, Royal and Cabbage —
+ Lettuces, Burnet, Purflain, Cucumbers, Nafturtian Flowers,
Peafe and Beans, fown in Ofober, Artichokes, Scarlet Straw-
berries, and Kidney Beans. Upon the hot Beds, May Cherries,
May Dukes. On Walls, Green Apricots, and Goofeberries. __
Pippins, Deuxans, or John Apple, Weftbury Apples, Ruffet-:
ting, Gilliflower Apples, the Codling, &e. ith gtk. all
_ The Great Karvile, Winter Boucretien, Black Worcefter Pear,
Surrein, and Double-bloffom Pear. Now the proper Time ta
diftil Hetbs, which are in their greateft PerfeGtion. =.
June, tbe Produ& of the Kitchen and Fruit
14 abt Garden this Month. - >», ?
A Spatases, Garden Beans and Peafe, Kidney Beans, Cauliflowers,
£A. Artichokes, Z arrerfeaand Dutch Cabbage, Melons on the firlk’
Ridges, young Onions, Carrots:and Parfnips fown in February, —
Porflain, Burrage, Burnet, the Flowers of Nafturtian, the Durch
Brown, the Imperial, the Royal, the Silefia and Cols Lettuces,.
fome blanched Endive arid Cucumbers, and a}l Sorts of Pot-herbs. .
Green Goofeberries, Strawberries, fome Rafpberries, Currants:
white and black, Duke Cherries, Red Hearts, the Flemifh and
Carnation Cherries, Codlings, Jannatings, and the Mafculine Apri-.
cot. And in the forcing Frames all the forward Kind of Grapes.
July, che Produé of the Kitchen and Fruit Garden,
Oncival and winged Peafe, Garden and Kidney Beans, Cauli-
-% flowers, Cabbages, Artichokes, and their {mall Suckers, all’ —
Sorts of Kitchen and atomatick Herbs. Sallads, as Cabbage Let-
tuce, Purflain, Burnet, young Onions, Cucumbers,’ i
T Dheeh s cet Moetagadra oe
made Plain and Easy. . 327
dive, Carrots, Turnips, Beets, Nafturtian Flowers, Musk-melons,
Wood Strawberries, Currants, Goofeberries, Rafpberries, red and
white Jannatings, the Margaret Apple, the Primat Ruffet, Sum-
mer Green Chiffel and Pearl Pears, the Catnation MoreHa, Great
Bearer, Morocco, Erigat and Begarreaux Cherries. ‘he Nutmeg,
Habella, Perfian, Newington, Violet, Mufcal and Rambouillet
Peaches. Neétarines the Primodial, Myrobalan, Red, Blue, Am-
ber, Damask Pear, Apricot and Cinnamon Plumbs; alio the King’s
and Lady Elizabeth’s Plumbs, £@¢. Some Figs and Grapes. Wal-
nits in high Seafonto pickle, and Rock Sampier. ‘The Fruit yet
lafting of the laft Year is, the Deuxans and the Winter Ruffeting.
Auguft, theProdud of the Kitchen and BruitGarden,
Dieses soe and their Sprouts, Cauliflowers, Artichokes, Cab-
— bage Lettuce, Beets, Carrots, Potatoes, Turnips, fome Beans,
Peafe, Kidney-Beans, and all Sorts of Kitchen Herbs, Raddifhes,
Horfe-raddifh, Cucumbers, Creffes, fome Taragon, Onions, Gar-
lick, Rocumboles, Melons, and Cucumbers for pickling.
Goofeberries, Rafpberries, Currants, Grapes, Figs, Mulberries
and Filberts, Apples, the Windfor Sovereign, Orange Burgamot
Sliper, Red Catherine, King Catherine, Penny Prufian, Summer
Poppening, Sugar and Louding Pears. Crown Bourdeaux, Lavur,
Diiput, Savoy and Wallacotta Peaches, the Muroy, Tawny, Red
Roman, little Green Clufter and Yellow Nectarines.
. Imperial Blue, Dates, Yellow Jate Pear, Black Pear, White
Nutmeg late Pear, Great Antony or Turkey and Jane Plumbs.
Clufter Grapes, Mufcadine and Cornelian Grapes.
September, the Produ of the Kitchen and Fruit
en ee el” Aaa dem. : |
Cy Arden and fome Kidney Beans, Roncival Peafe, Artichokes,
Raddifhes, Cauliflowers, Cabbage Lettuce, Creffes, Cher-
vile, Onions, Tarragon, Burnet, Cellery, Endive, Mufhrooms,
Carrots, ‘Turnips, *Skirrets, Beets, Scorzonera, Horfe-raddifh,
Garlick, Shalots, Rocumbole; Cabbage and their Sprouts, with
Savoys, which are better, when more {weetened with the Froft.
Peaches, Grapes, Figs, Pears, Plumbs, Walnuts, Filberts,
Almonds, Quinces, Melons and Cucumbers.
October, the Produ of the Kitchen and Fruit
| .. Garden. |
GOME Cauliflowers, Artichokes, Peafe, Beans, Cucumbers
~~ and Melons; alfo Zuly fown Kidney Beans, Turnips, Carrots,
Parinips, Potatoes, Skirrets, Scorzonera, Beets, Onions, Garlick,
Shalots, Rocumbole, Churdones, Creffes, Chervile, “petri
| addifli,
328 The Art of Gookerys
Raddifh, Rape, Spinach, Lettuce {mall and cabbaged, Burnet,
Tarragon, blanched Cellery and Endive, latePeaches and Plumbs,’
Grapes and Figs. Mulberries, Filberts and Walnuts.’ ihe Bul-.
lace, Pines and Arbuters; and great Variety ot Apples and Pears, »
November, the Produ of the Kitchen and Fruit
; 5 Garden. cA tha ‘scl & aint b
™\ Auliflowers in the Greenhoufe and fome: Artichokes, Carrots;
™ Parinips, Turnips, Beets, Skirrets; Scorzonera, Horle-raddith,.
Potatoes, Onions, Garlick, Shalots, Rocumbole,.Cellery, Parfleys)
Sorrel, Thyme, Savory, Sweet-Marjoram dry and Clary. .Cab=
bages and their Sprouts, Savoy. Cabbage, Spinach, late Cucum-
bers. Hot Herbs on the hot Bed, Burnet, Cabbage, Lettuce,
Endive blanched ; feveral Sorts of Apples and Pears... 3
Some Bullaces, Medlars, Arbutas, Walnuts, Hazel Nuts, and,
December, the Produff of the Kitchen and Fruit
\A ANY Sorts of Cabbages and Savoys, Spinach, and fome Cau-.
-Y4 liflowers:in the Confervatory, and Artichokes in Sand. Roots:
we have as in the laft Month. Small Herbs on the hot Beds for.
Sallads, alfo Mint, Tarragon, and Cabbage Lettuce preferved
under Glaffes; Chervile, Cellery, and Endive blanched. Sage,.
Thyme, Savory, Beet-leaves, Tops of young Beets, Parfley, Sorrel,
Spinach, Leeks and Sweet-Marjoram, Marigold Flowers and Mint
dried. Afparagus on the hor Bed, and Cucumbers on the Plants
fown in Fuly and Auguft, and Plenty of Pears and Apples. =
| 1 HA Pe XT hss aa iara
44 certain Cure for the Bite of a Mad Dog...
ET the Patient: be blooded at the Arm nine or ten Ounces.
*-4 Take of the Herb, called in Latin, Licken Cinereus Ter-
refiris; in Englifb, Afh-coloured Ground Liverwort,: cleaned,
dried and powdered; Half an Ounce. Siac? pete
Of Black Pepper powdered, two Drachms. Mix thefe well to~
gether, and divide the Powder into four Dofes ; one of which muft
be taken every Moruing fafting, for four Mornings fucceflively in
Half a Pint of..Cow’s.Milk warm. After thefe four Dofes are
taken, the. Patient muft go into the cold Bath or a cold Spring,
or River every Morning fafting for a Month. He muft be diprall
over, but nor ftay in (with his Head above Water) itil
s on wt 7 ) = eee 5 - . . : oF Pets a Be
e.
- =e et, waked aes 7. . ee
made Plain and Eafy. 729
Half a Minute, if the Water be very cold. . After this hé muft go
in three Times a Week for a Fortnight longer,
N. B. The Licken is a very common Herb, and grows generally
in {andy and barren Soils all over England... The right.Time to
gather it, is in the Months of Odfober and November. em
tk . : Ne 3 > ae tee Dr. Medd.
Another for the Bite of a Mad Dog.
FOR the Bite of a Mad Dog, for either Man or Beaft’: Take fix
Ounces of Rue clean picked and bruifed, four Ounces of Gar-
lick peeled and bruifed, four Ounces of Venice Treacle, and four
Ounces of filed Pewter, or {craped Tin. Boil thefe in two Quarts
of the beft Ale, in a Pan covered clofe over a gentle Fire, for the
nea of an Hour, then ftrain the Ingredients from the Liquor.
ive eight or nine Spoonfuls of it warm toa Man, or a Woman,
three Mornings fafting. Eight or nine Spoonfuls is fufficient for,
the ftrongeft ; a lefler Quantity to thofe younger, or of a weaker
Conftitution, as you may judge of their Strength. Tenor twelve
Spoonfuls for a Horfe, or a Bullock; three, four, or five to a
Sheep, Hog, or Dog, This muft be given within nine Days after.
the Bite; it feldom fails in Man or Beaft. If you can conveniently
bind fome of the Ingredients on the Wound, it will be fo much
‘the better. © = Tyee Snr ae A é
| Receipt againfi the Plague. — |
paws, of. Rue, Sage, Mint, Rofemary, Wormwood and. La
+ vender, a: Handful of each; infule them together. ina Gallon
of White Wine Vinegar, put the Whole into a Stone-pot clofely
covered up,.upon warm. Wood Afhes,for four Days: After which
draw off (or {train through fine Flannel) the Liquid, and put it
into Bottles. well. corked.;..and..1nto .every. Quart Bottle, put a
Quarter of an Ounce of Camphire. With this Preparation wafh
your Mouth, and rub your Loins.and your Temples every Day 5
{nuff a little up your Noftrils when you go into.the Air, and carry
-about you a Bit of Spunge dipped in the fame, in order to fmel] to
upon all Occafions, efpecially when you are near any Place or Per-
fon that is infected. ‘They write, that four Malefactors (who had
robbed the infefted Houfes, and-murdered the People during the
Courfe of the Plague) owned, when they came to the Gallows,
that they. had preferved themfelves from the Contagion, by ufing
the above Medicine only ; and. that they went the whole Time
from Houfe to Houfe; without any fear of the Diftemper.
flow to keep clear from Buggs.
TIRST take out of your Room all Silver and Gold Lace, then
fet the Chairs about the Room, fhut up your Windows and
Doors, tack a Blanket over each Window, and before the Chim-
ney,
330 The Art of Cookery, 7
ney, and over the Doors of the Room, fet open all Clofets’ and
Cupboard Doors, all your Drawers and Boxes, hang the reft of
your Bedding on the Chair-backs, lay the Feather-bed on.a‘Ta-
ble, then fet a large broad earthen Pan in the Middle of the
Room, and in that fet a Chaffing-difh that ftands. on Feet, fullof -
Charcoal well lighted. If your Room is very bad, a Pound of
- rolled Brimftone ; if only a few, Half a Pound. Lay it on the
Charcoal, and get out of the Room as quick as. poflible you can,
or it will take away your Breath. Shut your Door clole, with
the Blanket over it, and be fure to fet tt 10 as nothing can catch _
Fire. If you have any Ivdia Pepper, throw in with the Brim-
ftone. You muft take Care to have the Door open whilft you lay
in the Brimftone, that youmay get ont as foonas poffible. Don’t
open the Door under fix Hours, and then you muft be very careful
how. you'go. in to, open the Windows; therefore let the’ Doors
Stand open an Hour before you open the, Windows. Then, brufh
and {weep your Room very clean, wash ir well with boiling Lee,
or boiling. Water, with a little unflacked Lime in it, get a Pint of
SP of Wine,:a Pint of Spirit of Turpentine, and an Ounce of
amphire 3 {hake all well togethers and with a Bunch of :Fea-
thers wath your Bedftead very well, and {prinkle the reft over
the heghen tod. and about the Wainfcot and Room. —. 5...
If you find great Swarms about the Room, and fome not dead,
do this over again, and you will be quite clear. Evety Spring
and Fall, wafh your Bedftead with Half a Pint; and yoa will never
have a Bugg; but if you find any come in with new Goods, or
Box, €¢. only wafh your Bedftead, and iprinkle all over yout
Bedding and ‘Bed; and you will-be clear; but be fure to do it as
foon as you find one. If your Room is very bad, it ‘will be well
to paint the Room after the Brimftone is burnt init. |
‘This never fails, if rightly done. Py, Poa tateae
_ An eff tual Way to clear the Bedfead of Buggs.
SAKE Quickfilver and mix it well ina Mortar with the White
of an Egg till the Quickfilver is all well mixt, and there is
_no Blubbers; then beat up {ome White of an Ege very fine;and mix
with the Quickfilver till.it is like a fine Ointment, then witha
Feather anoint the Bedftead all-over in every Creek and Cornér,
and about the Lacing and Binding, where you think there ts any.
Deo this two or three Times, and it is a certain Cure, and will
not fpoil.any Thing, . | : | 2 biog
| Darebtions. to the Houfe- Maid. _ 3
At WAY S when you {weep a Room, throw a little’ wet Sand
all over it, and that will gather up.all the Flew and Duft,
revents it from rifing, cleans the Boards, and faves the Bedding,
itures, and all other Furniture from Duft and Dit.
APPEWN- 4
APPENDIX
_». To dre/s a Turtle, the Weft-India Way.
"TAKE the Turtle out of the Water the Night before you intend -
* todrefs ir, and lay it on its Back in the Morning, cut. its
Throat or the Head off, and let it bleed well ; then cut off the
Fins, fcald, fcale and trim them with the Head, then raife the
Callepy (which is the Belly or Under-fhell) cleanoff, leaving to it
as much Meat as you conveniently cans; then take from the Back-~
thell all the Meat and Intrails, except the Monfieur, which ts the
Fat and looks green, that muft be baked to and with the Shell ;
wafh all clean with Salt and Water, and cut it in Pieces of a
moderate Size, taking from it the Bones, and put them with the
Fins and Head in a Soop-pot, with a Gallon of Water, fome Sale
and two Blades of Mace. When it boils, {cum it clean, then pur
in a Bunch of Uhyme, Parfley, Savoury and young Onions, and
your Veal Part, except about one Pound and a Half, which mutt
be made Force - Meat of, as for Scotch Collops, adding a little .
Cayan Pepper ; when the Veal has boiled in the Soop about an
Hour, take it out and cut it in Pieces, and put to the other Part. -
The Guts (which is reckoned the beft Part) muft be {plit open,
{crapt and made clean, and cut in Pieces about two Inches long.
‘The Paunch or Maw muft be fcalded and skinned, and cut as
the other Parts, the Size you think proper; then put them with
the Guts and other Parts, except the Liver, with Half a Pound of
good frefh Butter, a few Shalots, a Bunch of Thyme, Parfley,
and a little Savoury, feafon’d with Salt, White Pepper, Mace,
three or four Cloves beaten, a little Cayan Pepper, and take Care
not to put too much; then let it ftew about Half an Hour over
good Charcoal Fire, and put in a Pint and a Half of Afadeire
Wine and as much of the Broth as will cover it, and let it tew
till tender. It will take four or five Hours doing. When almoft
u engugh,
432 APIPENDTxXA
enough, {cum it, and thicken it with Flour, mixt with fome Veal
Broth, about the Thicknef§ of a Fricafey: Let your Force-Meat
Balls be fry’d about the Size of a Walnut, and be Seek ts
Half an Hour with the reft ; ‘if any Eggs, let them be boiled and
cleaned as you do Knots of Pullets Egos ; and if none, get twelve
or fourteen Yolks of hard Eggs, then put the Stew (which is
called-the Callepafh) into the Back-fhell, with the Eggs all
ean PE it in the Ovento brown, or do it with a Salaman-
Cer. Pe Fe py enh) oe if ay Js aegis oe Vt ay | fa aie
~The Callepy muft be flafht in feveral Places, and moderately
feafon'd, with Pieces of Butter, mixt with chop’d Thyme,
Parfley and young Onions, with Salt, White Pepper and Mace
beaten, and a little Cayan Pepper ; put aPiece in each Slafh, and”
then fome over, and a Duft of Flour ; then bake it in a Tin or
Iron Dripping-pan, in a brisk Oven. 9 “|
The Back-fhell (which is called the Callepafh) muft be fea-
foned as the Callepy, and baked in a Dripping-pan, fet upright,
with four Brickbats or any ‘Thing ‘elfe. An fret: and a Half
will bake it, which muft be done before the Stew ‘is'put in. ~~
“The Fins, when boiled very tender, to be taken out of the
Soop, and put in a Stew-pan, with fome good Veal Gravy, not
high coloured, a little Afadeira Wine, fealoned and thickened as
the Callepafh, and ferved in a Difh by itfelf§ ©
' The Lights, Hearts and Liver may be done the fame Way,
only a jittle higher feafoned ; or the Lights and Hearts may be
Stewed with the Callepafh, and taken out before you put it in”
the Shell, with a little of the Sauce, adding a little more Seafon-
ing, and dish it by itfelf. ok eS ee ae oe
The Veal Part may be made Friandos, or Scotch Collops’ of. -
The Liver fhould never be ftewed with the Callepafh, but al-~
ways dreft by itfelf, after any Manner you like ; except you fe-°
parate the Lights and Hearts from the Callepafh, and then al-
ways ferve them together in one Difh. ‘Take Care to ftrain”
the Soop, and ferve it in a Turreen, or clean China Bow], ~ ~~
Be oh ae | Does, | | :
Neier pe te CRY oe autre
a , Lights, &¥c.----Soop----Fins,,
ae _... Callepafh. "at aan, ek Shh Beambie
N. 8. In the Weft- Indies they generally foufe the Fins, andieat’
them:cold ; omit the Liver, and only fend to ‘Fable the Callepy;
‘Callepafh and Soop. This is for a Turtle, about Sixty Pounds
Weight. — | ave
| To
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cael APPENDEX 333
pe no’ Lo make Yce Cream. © en
SAKE ‘two Pewter Bafons, one larger than the other’s thesine
Tt ward one muft have a clofe Cover, into which you are to
put your Cream, and mix it with Rafpberries or whatever you
like beft, to give it a Flavour and a Colour. Sweeten it to your
Palate, then cover it clofe, and fet it into the larger Bafon,
Fill it with Ice, and a Handful of Salt ; let it ftand in this Ice
three Quarters of an Hour, then uncoverit, and ftir the Cream
well together ; cover it clofe again, and let it ftand Half am
Hour longer, after that turn it into your Plate. Thefe Things
are made-at the Pewterers. oa nt Ue creme
z
¢
A Turkey, &¢. iz Felly.
Belt a ‘Turkey or Fowl as white as you can, Jet it ftand till
“ cold, and have ready a Jelly made thus: Take a Fowl, skin
it, take off all the Fat, don’t cut it to Pieces, nor. break the:
Bones ; take four Pounds of a Leg of Veal, without any Fat or
Skin, put it into'a well tinned Sauce-pan, put to it full, three
Quarts of Water, fet it on a very clear Fire till it begins to fim-
mer; be fure to skim it well, but take great Care it don’t boil.
When it is well skim’d, fet it fo as it will but juft feem to fim-
mer, put to it two large Blades of Mace; Half an Nutmeg, and
twenty Corns of White Pepper, a little Bit of Lemon-peel as big
asa Fe pepe This will take fix or feven Hours doing. When
bi think it is a ftiff Jelly, which you will know by taking a:
ittle out to cool, be {ure to skim off all the Fat, if any, and ‘be
‘fure not to ftir the Meat in the Sauce-pan. A Quarter ofan
Hour before it is done; throw in a large Tea Spoonful of Salt,
{queeze in the Juice of Half a fine Seville Orange or Lemons.
when you think it is enough, ftrain it off through a clean
Steve, but don’t pour it off quite to the Bottom, for fear of
Settlings. Lay the Turkey or Fowl in the Difh you intend to
fend it to Table in, then pour this Liquor over it, let it ftand tall
quite cold, and fend it to Table. “A few Aftertion Flowers ftuck
here and there looks pretty, if you can get them ; but Lemon,
and all thofe Things are intirely Fancy. This is a very pretty
Difh for a cold Collation, or a Supper. e
All Sorts of Birds or Fowls may be done this Way.
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UARTER yourMelon and take out all the Infide, then putie
Sito the Syrup as much as will cover the Coat; Jet it boil in
the Syrup till the Coat is as tender as the inward Part, then put
hem in the Pot with as much Syrup.as wil] cover them, Letrrhem
ftand for two or three Days, that the Syrup may, penetrate thro’
_ them, and boil your Syrup toa candy Height, with as much Moun-
tain Wine as will wet your Syrup, clarify it and then boil it toa
candy Height; then dip in the Quarters, and lay them on a Sieve
to dry, and fet them before a flow Fire, or put them in a flow
— Oven till dry. Obferve that your Melon is but Half ripe, and
:
when they are dry put them in Deal Boxes in Paper,
Jo candy Cherties or Green Gages,
IP the Stalks and Leaves in White Wine Vinegar boiling, then
# {cald them in Syrup; take them out and boil them to a.candy
Height; dip inthe Cherries; and hang them to dry with the Cher-.
ries downwards. Dry them before the Fire, or in the Sun.. Then
take the Plumbs, after boiling in the thin Syrup, peel, off. th
Skin and candy them, and {fo hang them up to dry.
To take Tronmolds out of Linnens* 4
‘ rPake Sorrel, bruife it well ina Mortar, fqueeze it through
: a Cloth, bottle it and keep it for Ufe. Take a little of the
above Juice, in a Silver or Tin Sauce-pan, boil it over a Lamp,
as it boils dip in the Ironmold, don’t rub it, but.only fqueeze it.
As foon as the Ironmold is out, throw it into cold Water. .
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