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 . ain Taviltock S treet Covent Garden, 
 
 : 2 Wishes & Alls ll Sorts if / hitiugpHal bss Inu h A, 
 Great lute, He wereIWteted Cortes Hafatir Coats, Mupoartoals, 
 te the LGC hde iylel- Gores ail hple the thaiuUleti, a 
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 ie after the neateft manner, 
 
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 — Noles, Cofsee Aecis, Captuchttd,. Nesmmearhet Chuhe, =a 
 
 z (Loats Hort Di Luiltad Coals te ole toate Under bi eats, 
 
 i ~ All Sorts of Fri ‘ing ees & Laces as Clieap as from the Maker $4 
 (Donnell. Mills, te? ond Gok: aud Cit fed falls. forte es 
 
 MY Iallrnns» Tansueclls inl LEYS 1d, ——me 
 
 4 ~My: a) of bh bed henditng l juteller, hasterba s fe Hirhos ke 
 
 LAle Ma ffo, ra ants Cet COMMA CCE Gere Deeriutshd, 
 
  Verwich Cra afters & Pui taf iive, Harltl hatha, Lut ets & 
 
 : : St je, Lit; Vgvell try we Cn « Hard AN iunting ~— ae c A 
 
 '¥ ee : Likewile e all Bor ts 8 of Mafquerade elses. 2 
 
 yy pi ae is 
 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 $ <i te 
 
 ite ? Sica Si th ; : aby 
 
 : a iyi . 
 we ha eet he enh iy 
 ni Pa? Mh ; 
 
 
 
 i 
 
 
 
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 od ancl WS 8h oer ab ha tna ale 
 
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 hoe mA 
 
 
 

 
 
 
 TO 9 A a oS 
 
 Ee A DIE R. 
 
 Believe I have attenpted a Branch of Cookery, which Nobody 
 has yet thought worth their while ro svrite upon: But as £ 
 have both feen, and found by Experience that the Generality 
 of Servants are greatly wanting in that Point, therefore I have 
 
 taken upon.me to inftrud them in the beft Manner I am capable; “¢ 
 
 and, I dare [ay, that every Servant who can but read wilt be 
 capable of making a tolerable good Cook, and thofe who have the 
 heaft Novion of Cookery, can’t mifs of being very good ones. 
 
 If IT have not wrote in the.bigh, polite Stile, I hope I foall be — 
 forgiven ; for my Intention és to inftruG the lower Sort, an 
 therefore muft treat them in their own Way. For Example ; 
 when I bid them lard a Fowl, if I foould bid them lard with 
 barge Lardoons, they would not know what I meant: But wher 
 I 9 they muft lard with little Pieces of Bacon, they know 
 what Imean. So in many other Lhings in Cookery, the great 
 Cooks have fuch a high Way of: expreffing rhemfelves, that the 
 poor Girls are at a Lofs to know what they mean: And in alb 
 Receipt Books yer printed, there are fuch an odd Fumble of 
 Things as would quite [pot) a good Difh ; and indeed fome Things 
 fo extravagant, that it would be almoft a Shame to make Ufe of 
 them, when a Difo can be made full as good, or better, without 
 them. For Example; when you entertain ten or twelve People, 
 wou foall ufe for a Cullis, a Leg of Veal and a Ham; which, 
 with the orber Ingredsents, makes tt very expenfive, and all rhis 
 only to mix with other Sauce. And again, the Effence of a a 
 
 | a : or 
 
ii Yo the READER. 
 for Sauce to one Difo; when Iwill prove it for about three Shil- 
 dings I will make as rich and high a Sauce as all that will be, 
 when done. For Example; take a large deep Stew-pan, Half a 
 “Pound of Bacon, Fat and Lean together; cut the Fat and lay it 
 over the Bottoue of the Pan; then take a Pound of Veal, cut ét 
 into thin Slices, beat it well with the Back of a Kutfe, lay it 
 all over the Bacon ; then have fix Penny-aworth of the coarfe lean | 
 Part of the Beef cut thin and well beat, lay a Layer of it all — 
 over, with fome Carrot, then the Lean of the Bacon cut thin and 
 daid over that; then cut two Ontons and firew over, a Bundle of 
 Sweet Herbs, four or five Blades of Mace, fix or feven Cloves, 2 
 Spoonful of Whole Pepper, Black and White together, Halfva 
 Nutmeg beat, a Pigeon beat all to Pieces, lay that all over, Half 
 an Ounce of Iruffies and Morels, then the reft of your Beef, a 
 good Cruft of Bread toafted very brown and dry on both Sides : 
 You may add an old Cock beat to Pieces ; cover tt clofe, and bet it 
 fiand over a flow Fire two or three Mirutes, then pour in botl- 
 ing Water enough to fill the Pan, cover tt clofe and ler it fiew 
 ri it is as rich as you would have it, and then firain of all A 
 Sauce. Put all your Ingredients togerker again, fill the Pan wi 
 _ boiling Water, put in a frelo Onion, a Blade of Mace, and a 
 Preece of Carror; cover it clofe, and let tt frew tall it ts as firong as 
 pou want tt. This will be full as good as the Effence of a Hans 
 . for alt Sorts of Fowls, or indeed moft Made-Difbes, wixed with 
 aGlafs of Wine, and two or thrée Spoonfuls of Catthap. Wher 
 your firft Gravy. is cool, skim. off all the Fat, and keep at forU/fe. | 
 This falls far foort of the Expence of a Leg of Veal and a Ham, 
 and anfwers every Purpofe you want. ~~ 8 WAR 
 AP 3 sia Merge 3 a * }° SOM See ae WHY F wee tet, 
 _ If you-go' to Market, thé Ingredients will nor come'to above 
 Half a Crotin’; or, for about Erghteen-pence you way make as 
 nich good Gravy as-will ferve twenty People. Take twelve Penny 
 worth of coarfe lean Beef, which will be fix or fever Pounds, cut 
 st all to Pieces, flour it well, take a Quarter of a Ponnd of good 
 Buiter, put tt tnto a little Por or barge deep Stew-pan, and put 
 an your Beef: Keep flirring it, and when it begins to look a little 
 Brown, pourin a‘Pint of boiling Waver ; ftir tt cogether, put in 
 alarge Onion, aBundle of Swett Herbs, two or three Blades of 
 Mace, five or fix Cloves, a Spoonful of Whole Pepper, a Cruft of 
 Bread toafted, and a Piece of Carrot; then pour in four or five 
 Quarts of Water, fir all together, cover clofe, and ler tt flew ti 
 tt tsas rich as you would have it; when enouch, firaintr off, mix 
 evizh it two or three Spoonfuls of Catchup, and Half a Pint of 
 White Wine, then put all the Ingredients togerher again, and ‘put 
 ™ ; ' tn 
 
~ 
 
 To the READER, ii, 
 intwo Quarts of boiling Water, cover it clofe and let it boil rit 
 there is about a Pint; firain it off well, add it to the firft, and 
 give ita boil all together. Lhis will make a great deal of rich 
 
 good Gravy. — fered abinie ont Ep i ee 
 . You may leave out the Wine, according to what U/e you want 
 st for s fo thatreally one might have a genteel Entertainment, for. 
 the Price the Sauce of one Difb comes to: But, if Gentlemen wilt 
 have Brench Cooks, they mufi pay for French Tricks. : 
 
 A Frenchman, in his own Country, would drefs a fine Dinner of 
 twenty Difhes, and all genteel and pretty, for rhe Expence he will 
 put an Englifh Lord to for dreffing one Difo. But then there is 
 the little petty Profit. Ihave beard of aCook that ufed fix Pounds 
 of Butter to {ry twelve Eggs ,; when every Body knows (that uny- 
 derftands Cooking) that Half a Pound is full enough, or more than 
 need be ufed: But then it would not be French. So much is the 
 blind Folly of this Age, that they would rather be impos'd on by a 
 French Booby, than give Encouragement to a good Englifh Cook! 
 
 I doubt I foal not gain the Efteen of thofe Gentlemen: How- 
 ever, bet that be as it will, tt lattle concerns me ; but foould I be 
 fo happy as to gain the good Opinion of my own Sex, I defire no 
 nore, that will be a full Recompence for all my Trouble: And I 
 only beg the Favour of every|Lady to read my Book throughout 
 before they cenfure me, and then I flatter myfelf I foal kave 
 their Approbation. | | 
 
 I oat nov take upon me to med lle in the phyfical Way far- 
 ther than two Receipts, which wil be of Ufe to the Publick in 
 general: One is for rhe Bite of a Mad Dog ; and the other, if a 
 Man foould be near where the Plague is, be foall be in no Dan- 
 ger 5 which, if made U/e of, would be found of very great Ser- | 
 vice to thofe who go Abroad. : 
 
 Nor fhall I take upon me to dire# a Lady in the Oeconomy of 
 her Family, for every Mifirefs does, or at leaft ought to know, 
 awhat 1s moft proper to be done there 5 therefore I faall not fill my 
 Book with a deal of Nonfenfe of that Kind, which I am very 
 well afjur’d none will have Regard to. 
 
 * Ihave indeed given fome of my Difbes French Nanzes to diftin- 
 guifo them, bvecaufe they are known by tinofe Names: And where 
 there is great Variety of Difbes and a large Table to cover, fo there 
 
 az muft 
 
 
 
iV « Go the READER. ; | 
 muft be Variery of Names for them; and it matters not whe- 
 ther they be called by a French, Dutch, or Englifh Name, fo 
 they are good, and done with as little Expence as theDifowit 
 eae sus ano WES 
 
 Nor foalt I take upon me to direc a Lady how to fet out her 
 Table 5 for that would be impertinent, and leffening her Fudg- 
 ment in the Oeconomy of her Family. I hope fhe wll here find © 
 every Thing neceffary for her Cook, and her own Fudgment wild 
 tell her how they are to be placed. Nor indeed do I think tt 
 would be pretty to fee a Lady’s Table fer out, after the Direc- 
 tions of a Book. : a 5 fs. ogee i 
 
 T foall fay no more, only hope my Book will anfiwer rhe Ends 
 J intend st for; which ts to improve the Servants, and fave the 
 Ladies a great deal of Trouble. \e 
 
 SAAR GIS ELS LOL OF LS ET LOL RB OE TLS BAIL INORG LESAN Te A ENE TSN - 
 

 
 CONT 
 
 \ 
 
 ENTS 
 
 
 
 = CHA 
 
 Of Roafting, 
 
 | 
 
 pag. 
 
 EEF 2 
 Mutton and Lamb 1b, 
 Veal ib. 
 Pork 3 
 To roaft a Pig ib 
 
 - Different Sorts of Sauce for a 
 Pig are 
 
 To roaft the Hind - Quarter of a 
 
 Pig, Lamb Fafhion ib. 
 To bake a Pig ib. 
 To melt Butter 5 
 To roaft Geefe, Turkies, &c ib. 
 
 ib 
 
 Sauce for a Goofe ib. 
 Sauce for a Turkey ib. 
 Sauce for Fow!ls ib, 
 Sauce for Ducks ib. 
 
 Sauce forPheaiants and Partridges 
 
 ‘1b, 
 Sauce for Larks ib. 
 To roaft Woodcecks and Snipes 
 
 P, 
 Boiling, 8c. 
 
 I. 
 
 “par. 
 To roaft a Pigeon 6 
 To broil a Pigeon | ib. 
 Direétions for Geefe and Ducks 
 : ib. 
 To roaft a Hare Ab. 
 Different Sorts of Sauce for a 
 Hare 7 
 To broil Steaks ib. 
 Directions concerning the Sauce 
 for Steaks 
 General Dire€tions concerning 
 
 Broiling ib, 
 General Dire€tions concerning 
 Boiling ie 
 To boil a Ham ib. 
 To boil a Tongue ib, 
 
 To boil Fowls and Houfe-Lamb 
 
 Sauce for a boil’d Turkey ib 
 Sauce for a boil’d Goofe ib, 
 Sauce for boiled Ducks or Rab- 
 bits ib, 
 To 
 
c O N T 
 Pag. 
 
 Io 
 
 To roaft Venifon — 
 
 Different. Soris..of Sauce. for... 
 ee Tee 
 
 iM o & 
 
 Me 
 Wobdoockd: Snipes, * and vel 
 tridges. 
 
 
 
 O drefs Scotch Collops? by I 
 
 “Venifon ~ ~~ Pigeons and Tse a 
 To -roaft Mutton, Venifon Directions concerning Poultry 
 - Fafhion 1b. ig 
 To keep Venifon or Hare fweet, To keep Meat hot Eb,” 
 or to make them frefh when To dre{fs Greens, Roots, &c 15 
 they ftink “ib. "To drefs Spinach ‘ib. 
 To roaft a Tongue or Udder-11 To drefs Cabbages, &c ib. 
 To roaft Rabbits ib. To drefs Carrots." ib. 
 To roaft, a. poit, Hare aes 3 To.drefs Turnips 16 
 To drefs Parfiips §  ) ib 
 Turkies, Pheafant8, ‘fe. may L To drefS Bfockala ~ ° “ib 
 jarded ib, ‘To drefs Potatoes ib. 
 To roaft a Fowl, Ga To drefs Cauliflowers _ 17 
 Fafhion To drefs French Beans ib. 
 Rules to be obferv'd in Roafting To drefs Artichokes ee 
 12 ‘To drefs Afparagus ib. 
 Beef ib. Direétions concerning es 
 Mutton ib. Things 
 Pork 1b. 'To dre{s Beans and Bacon | ib 
 Direétions concerningBeef, Mut- ‘To make Gravy for a Turkey, or 
 ton and Pork ib. any Sort of Fowl ib. 
 Veal 13 To draw Mutton, Beef, or Veal 
 : , RE rat. cde! Gravy 
 . Pig ib. To burn Butter for thickéning of 
 A Hare ib: Sauce ©* 79 
 A Turkey ib. To make Gravy 
 A Goofe . ib. To make Gravy for Soops, ” get 
 Oe gee AS 14 a 
 Tame Ducks ib. ‘To bake a Leg of Beef 30 
 Teal, Wigeon, & ib. "Io bake an Ox’sHead if 
 Wild Ducks ib. To boil pickled Pork ib. 
 ; Pa - 
 4 t 
 Com A Pe cit / nad 
 Made - Difues. rome 
 : anes 
 
 st 4 
 Ps inake Force Rial Balls 
 
 _ To drefs White Seotch ‘Truffles and Morels, good. ‘tn 
 
 Collops —. ib. Sauces and Soops an 
 To drefs a Fillet of Veal with To ftew Ox-Palates ~ _—ib. 
 Collops, &c ib, To Ragoo a Leg of Mutton * 
 
& ON T 
 
 eae Pee: 
 To make a Brown Fricafey 2b 
 To make a White Fricafey 23 
 To fricafey Chickens, Rabbits, 
 
 Lamb, Veal, &c ib. 
 A. fecond Way to make a White 
 ‘Fricafey ee 
 
 A third Way of making a besa 
 . Fricafey 
 To fricafey Rabbits, afte, 
 . Sweetbreads, or T'ripe. ib. 
 Another Way to fricafey Line 
 
 To Ragoo Hog’s Feet and Ears | 
 
 25 
 To fry T'ripe ewe aD. 
 To ftew Tripe ib, 
 A Fricafey of Pigeons’ ib. 
 A Fricafey of Lambftones and 
 Sweetbreads 26 
 
 To hath a Calf’s Head ib. 
 To hafh a Calf” s Head White 
 24 
 
 ‘Fo bake a Calf” s Head 2. 
 
 ‘To bake a Sheep’s Head 28 
 
 To drefs a Lamb’s Head ib. 
 
 To Ragoo a-Neck of Veal ib. 
 
 ToRagoo a Breaftof Veal» 29 
 
 Another Way to Ragoo a me 
 of Veal 
 
 A Breaft of Veal in Hodge- Podge 
 
 To callar a Breaft of Veal a 
 ‘To. collar .a, Brea of re 
 
 Another. good Way to arefi ‘ 
 ‘ Breaft of Mutton — ib. 
 _ To force a Leg of Lamb ib. 
 To boilaLeg of Lamb ib. 
 To force a large Fowl 32 
 To. roaft a Turkey the aes oei a 
 
 Way 
 To ftew a Turkey or Fowl ib 
 Tq flew a Knuckle of Veal 33 
 ' Another Way to flew a 
 ‘Knuckle of Veal... ib. 
 To Ragoo a Piece of Beef. ib. 
 
 EN T S. 
 
 ab a g- 
 To force the Infide “ a. Suton 
 “of Beef A: 34 
 To! force the Infide® ob! @Rump 
 “'of Beef “ib. 
 
 A Roll’d Rump of ‘Beef! 35° 
 To: boil ‘a Rump: of. Beef the 
 “ ‘French Fafhion AiO. 
 Beef Efcarlot — iM OSE 
 Beef a la Daubis9. 9%)" ab. 
 Beef a la Mode in Pieces’ ‘ib. 
 Beef a la one 4 prac 
 Way. bid 
 
 Beef Olives 9) ~ 
 Veal Olives ra AY bie. 2 
 Beef Collops Law HOUR MLab, 
 ‘To:ftew Beef Steaks! * © 38 
 
 To fry Beef Steaks '):0 / >> «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 <p Bb. 
 Lo roafta ‘Turkey ib. 
 
 To make Mock Oyfter - Sauces, 
 
 either for Turkies or Fowls » 
 
 boil’d 67 
 
 To make Mutha Suge for. « 
 
 White Fowls of all Sorts ib. 
 Mufhroom - Sauce for White 
 ._.Fowls boiled. pl cie BO 
 Te 
 
 pit a, 
 eo. 
 
i lle 4 
 
 pag. 
 
 To make Sellery-Sauce., either 
 . for roafted or boiled Fowls, 
 _ Turkies, Eerthiceyss or any 
 other Game . | 67 
 To make Brown Sellery- “Sauce 
 
 To. ftew,a Turky, or Roar. in 
 . Sellery-Sauce ib. 
 To. make Egg-Sauce, proper for 
 _roafted Chickens ib. 
 Shalor-Sauce for ranted Kons 
 
 Shalot Sauce for a Scrap of Mat- 
 ton boiled . 69 
 
 To drefs Livers with Muth- 
 room-Sauce ie tod Abt: 
 
 A pretty ‘little Sauce, .. ib. 
 Co make Lemon-Sauce for ite 
 Fowls, . . 
 
 A. German Way of dreffi ng 
 Fowls... 
 
 To drefs a Turky or Fowl ie 
 Perfection 70 
 
 To ftew a Turky Brown ib. 
 
 To ftew a Turky Brown the nice 
 
 * Way ib. 
 APowlala Braife "~~ 71 
 To force a Fowl ib. 
 
 To roaft a Fowl! with Chef- 
 nuts 72 
 
 Pullets.a la Sainte Menehout | ib. 
 
 Chicken Surprize 
 
 Mutton Chops in Difguife 
 
 _ Chickens roafted with Force- 
 
 Meat and Cucumbers 74 
 Chickens a la Braife » ib. 
 To marinate Fowls Worn; 
 To broil Chickens ~ ib. 
 Pull’d Chickens ib. 
 
 A cay Way of fewing, Chic- 
 . 6 
 
 Chickens Chiringrate f 
 Chickens boiled with Bacon and 
 Sellery a4 
 Chickens with Tongues, A good 
 *Dyrh for a great deal of Com- 
 
 pany 7 7 
 
 ENT 8 
 
 ihe Page 
 Scotch Chickens car a7 
 ‘To marinate Chickens .. 78 
 To ftew Chickens w: Ib. 
 Ducks a la Mode ib. 
 
 To drefs a Wild Duck the beft 
 Way ib, 
 
 ‘To boll a Duck or. Rabbit ith 
 
 Onions 
 
 79 
 'To drefs a Duck phic Green 
 
 Peas ib. 
 To drefs a Duck with, Cucum- 
 bers 80 
 To drefs.a Duck ala Braife. ib. 
 To boil Ducks the French Way 
 
 8x 
 
 To drefs a Goofe with Onions or 
 Cabbage ib. 
 
 Dire¢tions for roateing a Goofe 
 
 ib. 
 A Green Goofe i Sz 
 To dry a Goofe 43 tb. 
 To drefs a Goofe in is » 1D, 
 A Goofe a la Mode 82 
 To ftew Giblets oes 
 Another Way 84. 
 To roaft Pigeons ib. 
 
 To boil Pigeons 85 
 
 To a la Daube Pigeons ib. 
 Pigeons:au Poir 86 
 Pigeons ftoved ib. 
 Pigeons, furtout. ib, 
 
 73 Pigeons in Compote with white 
 i | 
 
 “Sauce 87 
 A French Pupton of Pigeons ib. 
 Pigeons boiled with Rice ib. 
 Pigeons tran{mogrified | 88 
 Pigeons 1 in Fricandos ib. 
 
 ‘To, roaft Pigeons with a Farce: 
 
 “e 
 To drefs P igeons a Soleil” 89 
 Pigeons i in a Hole rot aricd Pe 
 Pigeons in Pimlico * SOND. 
 To jugg Pigeons Sap, 
 ‘To flew Pigeons Co 
 
 To drefs a Calf’s Liver in -2 
 Caul 
 To roeft a Calf’s Liver. 
 
 it, 
 
 gt 
 ‘lo 
 
GONT 
 
 To roaft Partridges “on 
 To boil Partridges ib. 
 
 To drefs ‘Partridges. a. la Braife. 
 
 To make Partridges Paine: s 
 To roaft Pheafants 9 
 
 A ftewed. Pheafant 2 
 #: drefs a Pheafant a la Braife 
 
 4 
 To boil a Pheafant fs 
 To a “Shiper or Wiledcoakt 
 ib, 
 Snipes in a Sartout or Wood- 
 cocks | 
 
 95 
 To boil Snipes or Woodcocks 
 
 ib. 
 Fo dref Ortolans 96, 
 To drefs Ruffs and Reifs. —ib. 
 To drefs Larks ib. 
 To drefs Plovers ib. 
 
 ‘Fo drefsLarks, Pear Fafhion 2 
 "Fo drefs a Hare 
 A jogged Hare 
 
 EN B % 
 
 To feare.a Hare. 97 
 To ftew a Hare . 98 
 A Hare Civer He 
 Portuguefe Rabbits ib. 
 Rabbits. Surprife- ee a 
 To boil Rabbits 99, 
 
 Fo drefs Rabbits in ont 
 
 Mutton Kebob’d > 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 
 
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 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 
 
 oe 
 
 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 
 
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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 
 
 
 
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 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 
 
 # . 
 
 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, 
 
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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'<or hot Waters covet it clofe,,,.and.Jet it ftew. an 
 Hour, after wards take up your Fowl, ftrain the Sauce,” and after 
 
 you have'skimm’d off ithe Pat, thicken. it witha; little Piece’ of — 
 Butter. You may add! juft: what you pleafe to the Sauce; a Ragao © 
 
 of Sweet Hetbs, Cocks-Combs; 'Truffiés, and .Morels, or Mufh- 
 rooms, with Porce-Meat Balls, looks very Pretty,.or any of the 
 IM tor. don psy. 
 
 Sauces above.) | 
 pre attoinO ne Det soqgs olgd ¥¢. oisti) eer acces tou 
 lag AT ‘LoPot cea Bowk 0328 to 00.4 shit 
 "TAKE. a.good Fowl, picl ad draw it, flit the’Skin down the 
 | Back, and take the Fle! 1m the Bones} mince it very {mal}, 
 
 and mix it with one Pound © Sewet fhred, ‘a’Pint of large 
 | Pe Blethen) ear .2oet > 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, , 
 
 O Matton 
 
By - P<) OME sae ns ee aie PO ESS eT ae a a eo 
 Meer : Death ee : ; rm Be Tem ong 
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 - Yoo = =“ The Art of Cookery,” 
 “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 ° 
 
 
 
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 » 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, 
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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 
 
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 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- 
 
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 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 
 
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 put in-your Craw-filh, and ft 
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 rain it. off. Being firained;_ky 
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 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 
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- made Plain and Eafy. sea 
 
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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 . <Lo Mince Veal. 
 Cur your Veal as fine as poffible;. but don’t chop it ; grate a: 
 little Nutmeg over it, fhred’a litle Lemon-peel very fine, 
 throw a very little Salt on it, drudge a little Flour over it. Toa 
 large Plate of Veal, take four or five Spoonfuls of Water, let it 
 boil, then put in the Veal, with)a, Piece of Butter as big as an 
 Egg, ftir it well together ; when it:1is all thorough; Hot, itis 
 enough, Have ready a very thin Piece of Bread toafted Brown, 
 cut.it into three Corner Sippets, lay-it round the Plate; and pour 
 in the Veal... Juft.before-you pour itn, {queeze in Half a Le- 
 mon, or Half a Spoonful of Vinegar, Garnifh with Lemon. You 
 may put Gravy in the room of Water, if you love it ftrong, but 
 it is better without. « 2. Ya Suwa 
 
 246 Jo Fry Cold Veal. HoH NAME 
 Cur it in Pieces; about as thick as Half a Crown, and as long 
 4 as you pleafe, dip them inthe Yolk of an Egg, and ‘then in 
 Crumbs of Bread, with afew Sweet Herbs, and fhred Lemon-' 
 eel in it; grate a little Nutmeg over them, and fry them in frefh 
 Price The Butter muft be hot, juft enough to fry them in: In — 
 the mean Time make a® little Gravy of the Bone of ‘the Veal ; 
 when the Meat is fry’d take it out:with a Fork, and lay it in a 
 Difh before the Fire, then fhake a little Flour into the Pan, and 
 ftir it round ; then put inthe Gravy, {queeze in a little Lemon, 
 and pour it over the Veal. Garnifh with Lemon, 
 
 , To tofs up Cold Veal White. 
 eur the Veal. into little thin Bits, put» Milk enough to it for 
 
 Sauce, grate in a little Nutmeg, a very little Salt; a little 
 Piece of Butter rolled. in Flour : Vo Half.a Pint of!Milk, the 
 Bin Yolks 
 
1 
 
 made Plain and. Eafy.  ehege 
 Yoiks of two-Eggs well beat, a Spoonful of Mufhroom-Pickle, 
 fhircall together tilk it is thick 5 then. pour it into your Difh, and 
 garnith with Lemon. Se apy de Ht) OMS 36 oa 
 Cold Fow1 skitined, and done this Way, eats well; or the beft 
 End of a cold Breaft of Veal; firft fry in, drain it from the Fat, 
 then pour this Sauce to it. | Poe 
 To. Hafo Cold Matton |. 
 cur your Mutton with a very fharp Knife in very little Bits, as 
 4 thin as poffible; then boil the Bones with an Onion, a Jittle 
 - Sweet Herbs, a Blade of Mace, a very little Whole Pepper, a little 
 Salt, a Piece of Cruft toafted very crifp: Let i: bol till there is juft 
 enough for Sauce, ftrain it, and put it into a Sance: pan, with aPiece 
 of Butter rolled in Flour , put in the Meat, when tt is very hot it 
 is enough. Have ready tome thin Bread toafted Brown, cut Three- 
 corner-ways, lay them round the Difh, and pour in the Hafh. As 
 to Walnut-pickle, and all Sorts of Pickles, you muft put in ac- 
 cording to your Fancy. Garnish with Pickles. Some love a {mall 
 Onion peeled and cut very fmall, and done in the Hath. 
 
 To Hafb Mutton /ike Venifon. 
 
 UT it very thin as above; boil the Bones, as above ; ftrain the 
 Liquor, when there is juft enough for your Hafh. To a Quat- 
 ter of a Pint of Gravy, put a large Spoonful of Red Wine, anOnion 
 peeled and chopped fine, a very little Lemon-peel fhred fine, a 
 Piece of Butter, as big as a fmall Walnut rolled in F Jour 5 put it 
 into. a Sauce-pan with the Meat, fhake it all together, and when 
 it is thorough hot, pour it into yourDifh. Hafh Beef the fame Way. 
 To make Collops of Cold Beef. 
 TF you have any cold Infide of a Surloin of Beef, take off all the 
 Fat, cut it very thin in little Bits, cut an Qnion very {mall, boil 
 -as much Water as you think will do for Sauce, feafon it with a 
 little Pepper and Salt, and a Bundle of Sweet Herbs, Let the. 
 Water boil, then put in the Meat, with a good Piece of Butter 
 ‘rolled in Flour, fhake’it round, and ftir it. When the Sauce is 
 thick and the Meat done, take out the Sweet Herbs, and pour it 
 into your Difh. ‘They do better than frefh Meat. | 7 
 ; Lo make a Florendine of Veal. 
 PARE: C0 Kidnies'of a Loin of Veal, Fat and all, and mince j¢ 
 | * very fine, then chop a few Herbs and put to it, and add a few 
 ‘Currants 5 feafor it with Cloves; Mace, Nutmeg, and a little Salr, 
 four or ‘five Yolks of Begs! chopped fine, and tome Crambs of 
 # ; Q Bread, 
 
 \ 
 ~~ 
 
 
 
oe 
 
 
 
 116 The Art of Cookery,~ ak 
 Bread, a Pippin or two chopped, fome candied Lemon-peel cut 
 {mall, a little Sack, and Orange Flower- Water.‘ Lay a: Sheet of 
 Puff pafte at the Bottom of your Difh, and put in the Ingredients, 
 and cover it with another Sheet of Puff-pafte.. Bake it ina flack 
 Oven, {crape Sugar on the Top, and ferve ituphot. =... 
 To make Salamongundy. ° 
 "TAKE two or three Rozwzan or Cabbage Lettuces, and when you 
 have wafhed them clean, fwing them pretty dry in a Cloth; 
 then beginning at the open End, cut them crois-ways, as fine as-a 
 good big Thread, and lay the Lextuces fo cu about an Inch thick 
 all-over the Bottom of a Difh.. When you have'thus garrnifhed 
 your Difh, take two cold roafted Pullets:or Chickens, and cut the 
 Flefh off the Breafts and Wings into Slices, about three Inches: 
 Jong, a Quarter of an Inch broad, and.as thin as a Shilling; Jay 
 them upon the Lettuce round the End to the Middle of the Difh, 
 and the other towards the Brim ; then having boned and cut fix 
 Anchovies, each into eight Pieces, lay them all between each Slice 
 
 of the Fowls, then cut the Jean Meat off the Legs into Dice, and eut 
 
 a Lemon into {mall Dice ; then mince the Yolks of four Eggs, three 
 or four Anchovies, and a little Parfley, and make a round Heap 
 of thefe in your Difh, piling it up in the Form of a Sugar-loaf, 
 and garnifh it with Onions, as big as the Yolks of Eggs, boiled 
 in a good deal of Water very tender and white. » Put the largeft 
 of the Onions in the Middle on the Top of the Salamongundy, and — 
 Jay the reft all round the Brim of the Difh, ‘as thick as you can 
 Jay them; then beat {ome Sallard-Oil up with Vinegar, Salt and 
 
 Pepper, and pour over it all..-Garnifh' with Grapes juft'fealded, — 
 or French Beans blanched,-or Stertion-flowers, and ferve it up for 
 
 a Firft Courfe. | 
 
 UD he we 
 MESSE two: Chickens, either boiled sor, roafted, very fine, or 
 Veal, if you pleafe;.allo mince the Yolks of hard Eggs very 
 {mal], and mince the, Whites very imalh by themfelves 5 fhred the 
 
 ‘Pulp of two or three Lemons very imall,:then lay in your Difh a 
 
 Layer of Mince-meat, and a Layer of Volks of Pegs, a Layer, of 
 Whites, a Layer of Anchovies, a Layer of your fhred Lemon;pulp, 
 a Layer of Pickles, a Layer of Sorrel, a Layer of Spinach, and 
 Shalots fhred {mal].) When you have'filleda°Dith with the In- 
 
 gredients, fet an Orangé of Lemonongthe Top); then, garni fhiwith 
 
 Horfe-raddifh feraped, Barberriess, and fliced Lemon. Beat “up 
 
 » fome Oil, with the Juice of Lemon, Salt, and Muftard thicks:and 
 
 ferve it up for.a Second, Courfe, Side-difh;.,or,Middie-didh; for 
 Supper. te tee a Se 
 A third 
 
 ~ 
 
made Plain and Eafy. 17 
 
 hi _ 4 third Salamongundy. | 
 MEXCE Veal or Fowl very fmall, a pickled Herring boned 
 = and picked {ma]l, Cucumber minced {mall, Apples minced 
 {mall, an Onion peeled and minced {mall, fome pickled Red | 
 Cabbage chopped tmall, cold Pork minced fmall, or cold Duck 
 or Pigeons minced {mall, boiled Parfley chopped fine, Sellery cut 
 {mall, the Yolks of hard Eggs chopped {mall, and the Whites chop- 
 ped {mall, and either lay all the Resetlcnt by themfelves fepa-. 
 tate on Saucers, or in Heaps’ ina Difh. Difh them out with 
 what Pickles you have, and fliced Lemon nicely cut; and if you 
 can get Stertion-flowers lay round it, make a fine Middle-difh for 
 Supper; but you may always make Salamongundy of fuch 
 Things as you have, according to your Fancy. The other Sorts 
 you have in the Chapter of Fafis. , Wivicagi 
 To make little Pafties. 
 "TAKE the Kidney of a Loin of Veal cut very fine, with as 
 ~~ mouch of'the Far, the Yolks of two hard Eggs, feafoned with a 
 Tittle Salt, and Half a {mall Nutmeg. M:ix them well together,’ 
 then roll it up in a Poft-pafte Crult, make three of it, and fry 
 them nicely in Hiog’s Lard or Butter. Ae ik a oe 
 ~ They make a pretty little Difh for Change. You may put in 
 fome Carrots, and a little Sugar and Spice, with the Juice of an 
 Orange, and fometimes Apples, firft boiled and {weetned, with a 
 little Juice of Lemon, or any Fruit you pleafe, | 
 
 Petit Pafties for garnifbing of Difbes. 
 
 AKE a fhort Cruft, roll ic thick, make them about as big as 
 
 the Bowl of a Spoon, and’about an Inch deep: Takea Piece of — 
 Veal, enough to fill the Patty, as much Bacon and Beef Sewer, 
 fhred them all very fine, feafon them with Pepper and Salt, and a 
 little Sweet Herbs ; put them into a little Stew-pan, keep turning - 
 them about, with a few Mufhrooms chopped {mall, for eight or 
 ten Minutes; then fill your Petit latties, and cover them with 
 fome Cruft. Colour them with the Yolk of an Egg, and bake 
 them. Sometimes fill them with Oyfters for Fifh, or the Melts of 
 the Fifh pounded, and featoned with Pepper and Salt; fll them 
 with Lobfters, or what yon fancy. They make’ a fine Garoifhing, 
 and give a Difh a fine Look: If for a Calf’s Head, the Brains 
 feafoned is moft proper, and fome with Oyfters. | 
 
 Q.2 : Ox< — 
 
 ra 
 
 ase 
 
 
 
et ee” 
 
 rr) The. Art of Cookery: 
 
 Wes _Ox-Palates baked. 
 W HEN you falt a Tongue, cut off the Root, and take fome Ox-,_ 
 VY Palates, wafh them cléan, cut them into fix or feven Pieces, 
 put them into an earthen Pot, juft cover them with Water, put in 
 a Blade or two of Mace, twelve whole Peprer-corns, three or four 
 Cloves, a little Bundle of Sweet Herbs, a {mall Onion, Half a 
 Spaonful of Rafpings ; cover it clofe with brown Paper, and ‘Jet it 
 be well baked. When it comes out of the Oven, feafon it with 
 Salt'to your Palate. =~ . 
 
 
 
 CHAP. V. 
 
 To- drefs Fisu. 
 
 : AS to boiled Fifh of all Sorts, you have full Directions in the . 
 
 Lent Chapter. But here we can fry Fifh much better, be- 
 caufe we have Beef Dripping, or Hog’s Lard. _ cheat 
 Obferve always in the frying of any Sort of Fith; firft, that you 
 dry your Fifh very well in a clean Cloth, then flour it. Let your 
 Stew-pan you fry them in be very nice and clean, and put tn as 
 much Beet Dripping, or Hog’s Lard, as will almoft cover your 
 Fifh ; and be {ure it boils before you put in your Fifh. Let it fry. 
 quick, and let it be 2 fine light Brown, but not too,dark a Colour. 
 Have your Fifh-flice ready, and if there is Occafion turn it; 
 when it is enough, take it up, and.lay a coarfe Cloth on a Difh, 
 on which Jay your Fifh to drain all the Greafe from it: If you 
 fry Parfley do it quick, and take preat Care to whip it out of the 
 Pan fo foon as it is crifp, or it will lofe its fine Colour, Take 
 eteat Care that your Dripping be very nice and clean. You have 
 Diretions in the Eleventh Chapter, how to make it fit for Ufe,. 
 and have it always in Readinefs. iS ee 
 
 Some love Fifh in Batter; then you muft beat an Ege fine, and 
 dip your Fifh in juft as you are going to put it in the Pan’; or as 
 good a Batter as any, is a little Ale and Flour beat up, juft as 
 
 you are ready for it, and dip the Fifh, fo fry it. 
 
 | Fifh-Sauce with Lobfter. dad 
 FoR Salmon or Turbut, broiled Cod or Haddock, &F¢ nothing 
 is better than fine Butter melted thick ; and take a Lobfter, 
 bruife the Body of the Lobfter in the Butter, and cut the Flefh 
 ee into 
 
made Plain and Eafy. 119. 
 
 into little Pieces; ftew it all together, and give it a Boil. If you 
 would have your Sauce very rich, let one Half be rich Beef Gravy, 
 and the other Half melted Butter with the Lobfter; but the 
 Gravy, I think, takes away the Sweetnefs of the Butter and Lob- 
 fter, and the fine Flavour of the Fifh. tagnt) | 
 
 7 To make Shrimp Sauce 
 "FAKE a Pint of Beef Gravy, and Half a Pint of Shrimps, 
 thicken it with a good Piece of Butter rolled in Flour, Let 
 the Gravy be well featoned, and Jet it boil. 
 
 Yo make Oyfter Sauce. 
 
 "TAKE Half a Pint of large Oyfters, Liquor and all ; put them 
 
 into a Sauce-pan, with two or three Blades of Mace, and 
 twelve whole Pepper-corns ; let them fimmer over a flow Fire, 
 till the Oyfters are fine and plump, then carefully with a Fork 
 take out the Oyfters from the Liquor and Spice, and Jet the Li- 
 quor boil five or fix Minutes; then ftrain the Liquor, wafh out 
 the Sauce-pan élean, and put the Oyfters and Liquor in the Sauce- 
 pan again, with Half a Pint of Gravy, and Half a Pound of Butter 
 juft rolled in a little Flour. You may put in two Spoonfuls of 
 White Wine, keep it ftirring till the Sauce boils, and all the But- 
 ter is melted. er Rae ae 
 
 To make Anchovy Sauce. 
 
 a [Ake a Pint of Gravy, put in an Anchovy, take a Quarter ofa 
 Pound of Butter rolled in a little Flour, and ftir all together 
 
 till if boils. You may add a little Juice of Lemon, Catchup, Red 
 Wine, and Walnut Liquor, juft as you pleafe. ~ ’ 
 Plain Butter melted thick, with a Spoonful of Walnut-pickle, 
 
 or Catchup, is good Sauce, or Anchovy: In fhort, you may put as 
 
 pee! as you fancy into Sauce ; all other Sauce for Fifh, 
 you have in the Lent Chapter. 
 
 To drefs a Brace of Carp. 
 
 PiRST, knock the Carp on the Head, fave all the Blood you 
 can, fcale it, and then gut it; wafh the Carp in a Pint of Red 
 Wine, and the Rows; have fome Water boiling, with a Handfal 
 of Salt, a little Horfe-raddifh, and a Bundle of Sweet Herbs; put 
 in your Carp, and boil it foftly. When it is boiled, drain ir well 
 over the hot Water; in the mean time, {train the Wine through a 
 Sieve, put it, and the Blood 1ato a Sauce-pan, with a Pint of good 
 Gravy, 
 
se * 29 . ~ 
 & , » 
 
 220 The, Art of Cookery, 
 
 Gravy, a little Mace, twelve Corns of Black and twelve of White 
 
 Pepper, fix Cloves,’ an Anchovy, an Onion, and a little: Bundle of ; } 
 
 Sweet Herbs. Let them fimmer very foftly a Quarter of an Hour, 
 
 then {train it, put it into the Sauce-pan again, and’ add toittwo 
 
 Spoonfuls of Catchup, and a Quarter of a Pound of Butter rolled in 
 
 a little Flour, Half a Spoonful of Mufhroom-pickle, if you have — : 
 
 it; if not, the fame Quantity of Lemon juice, ftir’ it all together, 
 
 
 
 and let it boil. . Botl one Half of the Rows ; the other Half beat 4 
 
 up with an Egg, Half aNutmeg grated, a little Lemon-peel cut fine, ' 
 
 and a little Salt. Beat all well together, and have ready fome nice 
 Beef Dripping boiling in a Stew-pan, into which drop your Row, 
 and fry them in little Cakes, about as big as a Crown-piece, of a 
 fine light Brown, and fome Sippets cut ‘Three-corner-ways, and 
 fry’d crifp; a few Oyfters, if you have them, dipped in a little 
 
 Batter and fry’d Brown, and a good Handful of Parfley fry’d Green. . 
 
 “Lay the Fifh in the Difh, the boiled Rows on each Side,’ the 
 Sippets ftanding round the Carp, pour the Sauce boiling hot over 
 the Fifh; lay the fry’d Rows and Oyfters, with Parfley and 
 {craped Horfe-raddifh and Lemon between, all round the Dith ; 
 the reft of the Cakes and Oyfters lay in the Difh, and fend it to 
 
 Table hot. If you would have the Sauce white, ‘put in White Wine, - 
 
 and good ftrong Veal Gravy, with the above Ingredients, Dreffed as 
 in the Lent Chapter, 1s full as good, if your Beer is not bitter. 
 As to Dreffing of Pike, and all other Fifh, you have it in the 
 Lent Chapter; only this, when, you drefs them with a Pudding, 
 you may add a little Beef Sewet cut very fine, and good Gravy in 
 _the Sauce. This is a better Way, than ftewing them in the Gravy. 
 
 he 
 
 
 
 : CHAP. VL 
 
 | Of Soors and Brorus: 
 
 To make ftrong Broth for Soops or Gravy. 
 
 "TAKE a Leg of Beef, chop’it to Pieces, fet it onthe Fire in — 
 
 four Gallons of Water, {cum 1t clean, feafon it with Black and 
 White Pepper, a few Cloves, and a Bundle of Sweet Herbs. Let 
 it boil till two Parts is wafted, then feafon it with Salt; let it boil 
 
 a little while, then ftrain it off, and keep it for Ule. wh 
 ante en 
 
eo 
 
 — made Plain and Eafy. 120 
 When you want very ftrong Gravy, take a Slice of Bacon, lay 
 it in a Stew-pan$ take a’Pound of Beef, cut it thin, Jay it on the 
 Bacon,, flice a good Piece of Carrot in, an Onion fliced, a good 
 Cruft of Bread, a few Sweet Herbs, a little Mace, Cloves, Nut= 
 meg, and whole Pepper, an- -Anchovy ; cover it, and fet it’ ona 
 flow Fire five or fix Minutes, and pour-in a Quart” of ‘the 
 above Beef Gravy; cover it clofe, and let it boil foftly till Half 
 is wafted. This will be a rich, high Brown Sauce for Fish or 
 Fowl, or Ragoo. 
 
 Gravy for White Sance. 
 
 & 
 TT ARE: a Pound of any Part of theVeal, cut it into {mall Pieces, 
 boil it in a Quart of Water, with an Onion, a Blade of Mace, 
 two Cloves, and a few whole Pepper-corns. Boil it tillitis as — 
 rich as you. would have it. 
 
 Gravy for Turkey, Powk or Rat, 
 
 “DAKE a Pound of lean Beef, cut and hack it well, then flour j it 
 
 well, put a Piece of Biter as big asa Hen’s Fes, in a Stew- 
 pan ; when it is melted, put in your Beef, fry it on allSides a 
 little Brown, then pour in three Pints of boiling Water, anda 
 Bundle of Sweet. Herbs, two or three Blades of Mace, three or four 
 Cloves, twelve whole Pepper-corns, a little’ Bit of Carrot, a little 
 Piece of Craft of Bread,toafted Brown ; cover iticlofe, and Jet it 
 boil ‘till there is about a, Pint or lefs ; “thea feafon i it With Salt, 
 and; ftrain it off. 09 
 
 cary for a Fowl, when you spel n0 Meat nor 
 “Gravy ready. 
 
 MAKE the Neck, Liver and Gizzard, boil them in Halfa Pint 
 of Water, eth a little Piece of ean toafted Brown, a little 
 pee and Salt, and a little Bit. of Thyme... Let it boil till there 
 is about a Quarter. of a Pint, then pour in Half a Glafs of Red 
 Wine, boil it and ftrain it, then bruife-the Liver well in, and 
 ftrain it again ; thicken it with a little Piece.of Butter rolled in 
 Flour, and it will be very good. , ) 
 An Ox’s Kidney makes good Gravy, cut all to Pieces, and 
 boiled with Spice, &e. as in the foregoing Receipts. 
 You have a Receipt in the Beginning of the Book, in the 
 Hae) for Gravies. 
 
 Ja 
 
 
 
, Bat 
 ? ? os 
 
 322 The Art of Cookery, 
 
 Ol gb ieake Dutton oF MealiGeaan hemes 
 
 _“ Sweet Herbs, Mace and Pepper. Let it boil til it is as good ad 
 “as you would have it, then ftrain it off. Your fine Cooks always, 
 
 if they can, chop a Partridge or two, and pat into Gravies. 
 
 "To make a ftrong Pith Gravy. “~*~ 
 
 AKE two or three Eels, or any Fifh you have, skin or fcale 
 > 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 - 
 
 
 
 ee ee ee ee 
 
 
 
 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 
 
 1g a 
 
i oa 
 
 3 iba SS en ee a 
 
 all the Greens and Herbs you put in be cleaned, wathed and 
 picked. ae tad csi veel sieat Pits 
 
 he at he 
 
 
 
 CH Pes 
 Of Pup wv rwees. 
 
 | 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 
 
eral . Pi ss * 4 i a ee y P = -. 4 . Ae rt * = 
 
 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 
 rm Ss 
 
 put 
 
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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 
 
 q 
 
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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 
 i S the 
 
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 ‘esa i - The Art of Cookery, ‘ ae 
 theInfide before you put in your Batters and all baked Puddings, 
 butter the Pan or Difh, before the Pudding is purty er 
 
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 | Cia P. 2VE aM aa 
 
 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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 2 
 
 4 a 
 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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 CRA SO 2 aA et 
 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) <P ae Aiea Wai. 9 4 ah ‘ ae Rie 
 Se 
 
 138 — Lhe Art of Cookery, 
 feafoned ; put in as much Water as will almoft fill the Pye, lay 
 onthe Cruft, and bake it, but not too much. © . 
 
 “i To make a Chicken Pye. onan 
 MAKE a Puff-pafte Cruft, take two young Chickens, eutthemto _ 
 4°. Pieces, fe2fon them with Pepper and. Salt, a little beaten 
 Mace, lay a Force-Meat made thus round the Side of the Difh: 
 Take Half a Pound of Veal, Half a Pound of Sewet, beat them — 
 quite fine in a Marble Mortar, with as many Crumbs of Bread ; 
 feafon it with a very little Pepper and Salt, an Anchovy with the 
 Liquor, cut the Anchovy to Pieces, a little Lemon-peel cut very 
 fine and fhred {mall, a very little Thyme, mix all together with 
 the Yolk of an Egg, make fome into round Balls about twelve, the 
 reft lay round the Difh. Lay in one Chicken over the Bottom of 
 the Difh, take two Sweetbreads, cut them into five or fix Pieces, 
 Jay them all over, feafon them with Pepper and Salt, ftrew over 
 them Half an Ounceof Truffles and Morels, two or three Artichoke- 
 Bottoms cut to Pieces, a few Cocks-Combs, if you have them, a 
 Palate boiled tender and cut to Pieces; then lay on the other Part 
 of the Chicken, put Half a Pint of Water in, and cover the Pye. 
 Bake it well, and when it comes out of the Oven, fill it with good 
 Gravy, lay on the Cruft, and fend it to Table. oe i 
 
 To make a Chefhire Pork Pye. 
 
 MAKE a Loin of Pork, skin it, cut it into Steaks, feafon it 
 with Salt, Nutmeg, and Pepper; make a good Cruft, lay a 
 Layer of Pork, then a large Layer of Pippins pared and cored, a 
 little Sugar, enough to fweeten the Pye, then another Layer of 
 Pork ; put in Half a Pint of White Wine, lay fome Butter on the 
 Top, and clofe your Pye. If your Pye be large, it will take a 
 
 Pint of White Wine. 
 
 | To make a Devonfhire Squab Pye, — 
 MAkE a good Cruft, cover the Difh all over, put at the Bot- 
 tom a Layer of fliced Pippins, {trew-over them fome Sugar, 
 then a Layer of Mutton-Steaks cut from the Loin, well feafoned 
 with Pepper and Salt, then another Layer of Pippins; peel fome 
 Onions and flice them thin, lay a Layer all over the Apples, then 
 ‘a Layer of Mutton, then Pippins and Onions, pour ina Pint of 
 Water, fo clofe your Pye and bake it, ada Sole 
 
 To 
 
made Plain and Eafy. 139. 
 
 To make an.Ox Cheek Pye. 
 
 FE! RST bake your Ox Cheek as at other Times, but not tod 
 
 ~ much, put it in the Oven over Nighi and then it will be ready 
 the next Day; make a fine Puff-pafte Cruft, and let your Side and 
 Top Cruft be thick ; let your Difh be,deep to hold a good ‘deal of — 
 Gravy, cover your Difh with Cruft, then cut off all the Flefh, 
 Kernels and Fat of the Head, with the Palate cut in Pieces, cut 
 the Meat into little Pieces as -you do for a Hafh, lay in the Meat, © 
 take an Ounce of Truffles and Morels and’ throw them over the 
 Meat, the Yolks of fix Eggs boiled hard) a ‘Gill of pickled Mufh- 
 rooms, or frefh ones is better, if you have them ; put in ‘a good 
 many Force-Meat Balls, a few Artichoke-Bottoms and Afparagus- — 
 Tops, if you have any.’ Seafon your Pye with Pepper and Salt to 
 your Palate, and fill the Pye with the Gravy it was baked in. If the 
 Head be rightly feafoned when it comes out of the Oven, it will 
 | Want very little more; put on the Lid, and bake it. When the 
 Craft is done, your Pye will be enough.” | 
 
 _ Lo make a Sbropfhire: Pye. a 8 
 TYIRST make a good Puff-pafte Cruft, then cut two Rab- 
 
 bits to Pieces, with two Pounds of fat Pork cut in little Pieces 5 
 feafon both with Pepper and Salt to your liking, then cover ‘yout 
 Difh with Craft, and lay in your Rabbits. Mix the Pork with — 
 them, take the Livers of the Rabbits, parboil them, and beat , 
 them ina Mortar, with as much fat Bacon, a little Sweet Herbs, 
 and fome Oyfters, if you have them. “Seafon with Pepper, 
 Salt, and Nutmeg ; mix it up with the Yolk of an Egg, ‘and 
 make it into Balls. [Lay them here and there in your Pye, 
 fome Artichoke-Bottoms cut in Dice, and Cocks-Combs, if’ you 
 have them; grate a {mall Nutmeg over the Meat, then pour in 
 Half a Pint of Red Wine, and Half'a'Pint ‘of Water. Clofe 
 your Pye, and bake: it an) Hour and a,Halfin.a quick Oven, but 
 not too fierce an Oven. "| « Erith | ; 
 
 To make a Yorkfhire Chriftmas Pye... 
 >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 _ = 
 eS nd 
 
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. 
 
 Jo 
 
 * 
 
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 q 
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Shyla ie al 
 fe at eee 
 
 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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 B) 7 
 
 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 
 ee Se LD MAR CRTC, MANRRES 9. oll sire dae 
 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 * 
 
 > 
 
 ‘ 
 Aly 
 
 * 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, 
 
 x 2 Jo 
 
 
 
t58 = Lhe Art of Cookery,» 
 ee o> ALO Make Water Pritterinetr ees 
 
 b gh aed 
 tng 
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 Lae 
 
 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 
 
 
 
Lait The. ane > pi cae _ ‘ 
 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 
 
 . 
 
 4 
 : 
 4 
 ¥5 
 ; 
 
 ¢ 
 
 d 
 
 et 
 a 
 P 
 
 : 
 
 
 
 ee, 
 vay 
 
 ie. 
 
 ant 
 
 Pe ee ee ae m ary 
 Me aay a, anita 
 
 ral 
 ™~ 
 
ges 
 er, made Plain a Bap. er 3 
 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 
 
 ¢. >". 
 
 
 
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<el cut fine, a little Thyme, fome Parfley boiled  — 
 and chopped fine, a little Pepper and Salt, a few Grumbs of — 
 Bread : Mix all well together, and fill the Mackrel ; flour it . 
 - well, and broil it nicely. Let your Sauce be. plain Butter, with 
 
 a little Catchup or Walnut-Pickle. 
 
 Goae® them, gut them, cut off their Heads, wath them clean, | 
 dry them: in a Cloth, flour them and broil them, but with 
 your Knife juft notch them acrofs: Take the Heads and mafh 
 them, boi] them in Small Beer or Ale, with a litrle Whole Pepper 
 and Onion. Let it boil a Quarter of an Hour, then ftrain it, 
 thicken it with Butter and Flour and a good deal of Moftard. 
 Lay the Fifh in the Difh, and pour the Sauce into a Bafon, or 
 plain melted Butter and Muftard. ee: ae 
 
 et A Oh ae Be ety 
 (LEAN them as above, fry them in Butter, have ready a good 
 “4 many Onions peeled and cut thin. Fry them of alight Brown, 
 with the Herrings ; lay the Herrings in your Difh, and the 
 Onions round, Butter and Muftard ina Cup. You muftdothem — 
 with a quick Fire. ne. abn Oe 
 
 _ To drefs Herring and Cabbage. 
 | Bol your Cabbage tender, then put-it into a Sauce-pan, and 
  chop.it. with aSpoon 5 put in a good Pieceiof Butter, Jet ie ftew, 
 {tiring left.it fhould burn. Take fome Red Herrings and -{plit 
 them open, .and toaft. them,before the Fire. till they are hot 
 through. Lay the Cabbage in a Difh and lay the Herring on it, 
 and-fend it to Table. hot 4... wot Pky pl, 
 Or pick your Herring from the Bones, .and.throw all over your 
 Cabbage. Have ready a hot Iron, and juft hold it over the-Her- 
 ring to make it hot, and fend.it away quick. a 
 
_ made Plain and Eafy. . 175 
 
 ie 6 To make Water-Sokey. rer 
 
 "TAKE fome of the fmalleft Plaife or Flounders you can. get, 
 wath them clean, cut the Fins clofe, put them into a Stew- 
 pan, put juft Water enough to boil them in, a little Salt and a- 
 Bunch of Parfley ; when they are enough, fend them to Table in 
 a-Soop-Difh, with the Liquor to keep them hot. Have Parfley 
 and. Butterinva Cup. 0? Cr 9 ise uh emesis dS 
 
 beligd To flew Eels. otk 
 SEIN, gut and wash them very clean in fix or eight Waters, to. 
 ) wath away all the Sand; then cut them in Pieces, about as long. 
 as your Finger, put juft Water enough for Sauce, put ina {mall 
 Onion ftuck with Cloves, a little Bundle of Sweet Herbs, a Blade 
 or two of Mace, and fome Whole Pepper in a thin Muflin Rag. 
 Cover it clofe, and let them ftew very joftly, | 
 - Look at them now and then, put in a little Piece of Butter 
 rolled in Flour and a little chopped Parfley. When you find they 
 “ate quite tender and well done, take out the Onion, Spice and: 
 Sweet Herbs. Put in Salt enough’ tofeafon it. Then difh them: 
 up with the Sauce. © ia hi 51x iy hientgabing 
 ‘we aul To flew Eels with Broth. fe 
 LEANSE your Eels as above, put them into a Sauce-pan, 
 “4 with a Blade or two of Mace and a Cruft of Bread. Put juft 
 Water enough to cover them clofe, let them ftew very foftly ; 
 when they are enough, difh them up with the Broth, and have a. 
 little plain melted Butter ina Cup to eat the Eels with. The 
 
 Broth will be very good, and is fit for weakly and confumptive 
 Conftitutions. ee she fo 
 
 To drefs a Pike. 
 
 (GUT it, cleanfe it and make very clean, then turn it round 
 —* withthe Tai! inthe Mouth, Jay it ina little Difh, cut Toafts 
 Three-corner-ways, fill the Middle with them, flour it and {tick 
 Pieces of Butter all over; then throw a little more Flour, and fend 
 it to the Oven to bake: Or it will do better ina Tin Oven before 
 the Fire, then you can bafte it as you will. When it is done lay 
 it in your Difh, and have ready melted Butter, with an Anchovy 
 diffolved in it, and a few Oyfters or Shrimps ; and if there is any 
 Liquor in the Difh it was baked in, add it to the Sauce and put 
 in juft what you fancy. Pour your Sauce into the Difh. Gariifh 
 
 | ig 
 
 
 
‘ 
 
 Te ieee AS eae: UPR SSB Noh 
 % ah ne sign e ‘ i 
 
 s ary i ri i 
 
 ‘ i f } i 
 
 4 
 
 he at of sPoihets 
 
 oe 
 it with Toaft aN the Fifth, and Lemon about the Difh. You: 
 fhould have a Pedding Hin the Ee eR hus: Take grated 
 
 Bread, two hard opP fa Nutm ted, a 
 Tittle Lemon-} ees wiry d ei er the Rov oer vor b san 
 ifany, ny,¢ Es fine AR, i you haye’ ise ih hert eee i 
 
 
 
 
 
 
 
 - of ¢ e Liver of 0 ‘4 Céd, <0 he pa of teal ; i all 
 
 ‘toget a raw Ego ood Pick i rer, it it oy 
 
 a Rie Sica bad ‘before ra ‘al ve AH eee = 
 2h Bi %8 
 
 done this Way eats ie ay 
 
 To brosl Haddocks, “ wy hen jij are in 1 High Seajon. 
 
 %) Capi ci an ae ot riiee bs Was). 
 siGatl them, gut adh oie ther clean, don’ ip p open. their 
 ‘Bellies, but.take the Guts, out with the Gill in aay ie a 
 2 clean:Cloth: ‘verywell : If there; ‘be; any Row of L iver.tak tout, 
 obut put itin agains flour them, well,.and have ms cet Fire. 
 Let your Gridiron be|hot and.clean, dayithem on, tafe ar ck 
 ~ two of three "Limes for fear: of, {ticking 5 then Jet HR? a be 
 yenoagh, and-turithe thet Side. 1 When that, is,done, , “ Py th em, : 
 §an your Dith,-and have:plain Butter j in a,Cup. 0.) aye . 
 o Whey, eat.fitely, falted.a Day or two, before you * drets m, and 
 “hung up to dry, or boiled with Egg-Sauce. Newca 4 fa- 
 ‘mous Place for falted Haddocks. Theytcome i in Bares ” ep. 
 
 a great wile aut Gti ela ugs si), gy: 
 ees wh sw is brort ‘Cod Sounds” TeMAdIYS 
 
 sit 3 ae a f 1Oy 
 ek : ia 
 
 
 
 You. U mult: fk Ie, them i in h M: 
 cth em aban 1 rub.th mw, wah F hs tf ag aor Ged 
 
 * and Black | Duart,..then they} wel a 
 av Waterjand igive them,a | boil. Ta e them 0 a ne va a 4 
 Pepper and palrth em, and broil them se " 
 Jay them in your Dith, and pour anid hegre: of P Mult rd ‘ a 
 
 the Difh. Broil them) Whole. wh. ov 
 fe perk, ino Gail To'fricafey Cod+Séunds i tie atl 
 
 - 
 ‘ £ fi 
 at ae ity 
 
 - "Guia acs ves “well as boven, thes ag Tpaatas int 0 ‘idle! ! 
 pretty, Pieces, oil them. tender _in,.M k and. ater, then: 
 eines ‘them anto: a Callender to; drain, vee them nto a clean © 
 y Sauce-pan, feafon them, with a Jitt] erbeaten ty ace. and grat 
 y Meg,und ayvery,litle Sale; pour. to thems) Sram noe 
 / Sauce.andja | good Piece-of Butter rolledyin Flour thal 
 “3 your Sauce-pan roundyall, the. Time, tall, it Aiiibs Pee hi ni 
 Seino ap and igarnifla.with., Lemon, Pyrat sew Pe ‘er 
 
 
 
 
 lee 1 
 
Bs ee ee 
 
 \ 
 
 made Plain and Eafy: — 077 
 member sholt hopin) Cota Mine. anvd tie aae® odtawoc bre 
 Aw) Tordre/s Salmon au Court-Bouillon 
 AFTER having wafhed and made your Salmon ‘vet'y clean, 
 {core the Sides prettydeep, that it, may take the Seafon, take 
 
 a a9 rer of an Ounce of Mace, a Quarter of an Ounce of Cloves, 
 a Nutmeg; ‘dry them and beat*them finey a Quarter of an Ounce 
 of Black'Pepper beat fine, atid an Ounce of Salt.’ Lay the Salnion 
 ina Napkin, feafon it. well’ with this Spice, cut fome Lemon 
 eel fine ‘and Parfley, throw all over, and in the Notches put 
 bout a Pound of frefh Butter rolled im Flour, rolb it up tight in 
 the Napkin, and bind it about’ with Packthread.. Put it inva 
 Fifh-Kettle, juft big enoweh to hold it,’ pour in a Quart: of 
 White Wine, a Quart of Vinegar, and as much Water as will 
 jatt boil it. , , POPE'S CRY eS Pihgetnts weerals OA: Peay, 
 _ Set it over a quick Fire, cover itclofe; when it is enough, . 
 which you muft judge by the Bignefs of your Salmon, fet it over 
 a Stove'to ftew till you are ready. Then have aclean Napkin fold- 
 ed in the Dith it is to lay in, turn it out of the Napkin it was 
 boiled in, on.the other Napkin. Garnifh the Difh with a good 
 deal of Parfley crifped before the Fire. ae ON 
 _ For Sauce have nothing but plain Butter in a Cup, or Horfe- 
 raddifh and Vinegar. Serve it up for a Firft Courfe. One 
 
 To drefs Salmon a la Braife = °°" 
 
 "TAKE a fine large Piece of Salmon, or a large Salmon-Trout, 
 make a Pudding thus: Take a large Eel, make it clean, flit it 
 open, take out the Bone, and take all the Meat clean from the 
 Bone, chop it fine, with two, Anchovies, a little Lemon-peel cut 
 fine, alittle Pepper, and a grated Nutmeg with’Parfley chopped, 
 and a very little Bit of Thyme, a few Crumbs of Bread, the Yolk 
 of an hard Beg chopped: fine ; roll it up in a Piece of Butter, and 
 put it into the Belly of the Fifh, few it up, lay it in an-oval Stew- 
 pan, or little Kettle that will juft hold it, take Half a Pound of 
 frefh Butter, put it into a Sauce-pan, whén it is melted fhake ina 
 Handful of Flour, ftir it till it is a little brown, then pourtoir a 
 Pint of Fifh Broth, ftir it together, pour it to the Fifh, with a 
 Bottle of White Wine: Seafon it with Salt to your Palate, pur 
  fome Mace, Cloves, and Whole Pepper into’a coarfe Muflin Rag, 
 tye it, put to the Fifh an Onion, and a little Bundle of Sweer 
 Herbs. Cover it clofe, and let it ftew very foftly over a flow Fire, 
 put in fome frefh Mufhrooms, or pickled ones cut fmall, an Ounce 
 of Truffles and Morels cut fmall, let them all ftew together, when 
 itis enough, take up your Salmon carefully, lay it.in your Dish, 
 
 ana 
 
 ® 
 
 
 
do: Nai OP RIES ic ME (Re a 
 2 SS ae eae wes 
 378 The Art of Cookery, : 
 
 and pour the Sauce all over. Garnifh with {craped Horfe-raddith 
 and Lemon notched, ferve it up hot. This is a fine Difh for a 
 ETE Cota 2 amie lu abet an ee 
 Tatts wy RUIOD, LO Caley Se seme aeneeen 
 Cut your Salmon into little Pieces, fuch as will lay rolled in 
 Half Sheets of Paper. Seafon it with Pepper, Salt and Nut- 
 meg; butter the Infide of the Paper well, fold the Paper fo as no- 
 thing can come out, then lay them on a Tin Plate to be baked, 
 pour a little melted Butter over the Papers, and then Crambs of 
 
 Bread all over them. Don’t let your Oven be too hot, for fear of 
 burning the Paper. A Tin Oven before the Fire does beft. When 
 
 you think they are enough, ferve them up juft as they are. There 
 
 will be Sauce enough in the Papers. 
 
 To drefs Flat Fit. 
 
 N dreffing all Sorts of flat Fifh, take oreat Care in the boiling 
 of them, be fure to have them enough, but don’t Jet them be 
 
 _ broke 3 mind to put a good deal of Salt in, and Horfe-raddith in - 
 the Water, let your Fifh be well drained, and mind to cut the - 
 
 Fins off. When you fry them, let them be well drained in a Cloth 
 and floured, and fry them of a fine light Brown, either in Oil or 
 Butter. If there be any Water in your Difh with the boiled 
 Fifh, take it out with a Sponge. As to your fry’d Fifh, a coarfe 
 Cloth is the beft Thing to drain it on. Re F Lem, 
 
 To drefs Salt Fih, 9 
 
 O LD Ling, which is the beft Sort of Salt Fifh, lay it in Water - 
 
 twelve Hours, then lay it twelve Hours on a Board, and 
 
 then twelve more in Water. _When you, boil it put it Into the | 
 
 Water cold: If it is good, it will take about fifteen Minutes boil- 
 ing foftly. Boil Parinips very tender, fcrape them, and put them 
 into a Sauce-pan, put to them fome Milk, ftir them till thick, 
 then ftir in a good Piece of Butter, and a little Salt; when they 
 are enough lay them in a Plate, the Fifh by itielf dry, and Butter 
 and hard Eggs chopped in a Bafon. i 
 _As to Water-Cod, that need only be boiled and well skimmed. 
 Scorch Haddocks you muft lay in Water all Night. You may 
 boil or broil them. If you broil, you muft {plit them in tivo. Yor 
 may garnifh your Difhes with hard Eggs and Parfnips. 9 
 
 ER wy 
 

 
 pas ait ab Pap. 
 name: Figs drefs Lampreys, ©) 1 ® 
 ope Bato? this Sore-oF Pith aie'talien ip the River oe 3 
 
 and, when they are in Seafon, the Fifhmongers and othersin | 
 London, have them from Gloucefter. But if you are-where they 
 
 are, to be aed frefh, you may drefs them as you please 
 
 To fey Lam preys. 
 
 pure them and fave the Blood, then wath them in halt Si 
 
 ter to take off the Slime, and cut them to Pieces. Fry ‘them | 
 
 ina little frefh Bucter not quite enough, pour out the Fat, put in 
 ‘a little White Wine, give the Pana Shake round, feafon it with 
 Whole Pepper, Nutmeg, Salt, Sweet Herbs and a Bay: “Leaf, put in 
 a few ‘Capers, a good Pisce of Butter rolled in Flour, and the 
 
 Blood; give the Pan a Shake round often, and cover them clofe. 
 
 When | you think they are enough takethem out, ftrain the Sauce, 
 then give them a borl quick, {queeze in a little Lemon and pour 
 -over the Fifh. . Garnifh with Lemon, and drefs them juft what ~ 
 “Way you oa 
 
 To panoberck Fels. 
 
 you muft fplit a large Eel down the Back, and joint ith 
 
 Bones, cut it in two or three Pieces, melt a little Botrer, pur 
 
 in a little Vinegar and Salt, let your Bel lay in two or three Mi- 
 mutes ; then take the Pieces up one by one, turn them round with 
 
 a little fine Skewer, roll them in Crumbs of Bread, and broit 
 them of a fine Brown. Let your Sauce be plain Butter, with 
 
 the Juice of Lemon. — 
 
 To fry Eels. 
 
 M" AKE them very clean, cut them into Pieces, feafon them 
 
 with Pepper and Salt; flour them and fry them in Butter. 
 Let your Sauce be plain Butter melted, with the Juice of Lemon. 
 Be fure they be well drained Aer the Fat before you 2 them 
 
 wi the Difh. 
 
 To bepils Fels. 
 
 TAKE a large Eel, skin it and make it very clean. ‘Opes rth 
 Belly, cut it in rigs Pieces, take the Tail-éend, ftrip off the 
 Flefh, beat it in a Mortar, feafon it wirh a little beaten Mace, a 
 little grated Nutmeg, Pepper and Salr, a little Parfley and Thyme, 
 a little Lemon-peel, an equal Quantity of Crumbs of Bread, Ss . 
 it ina little Prece of Butter; then mix 1 again with the Yolk of 
 
 Aa an 
 
 
 
~ Juice of Lemon. 
 
 
 
 oso t(té‘«C Ee Bf Codkeryp 
 an Egg, roll it up again, and fill the thre Pieces of Belly with it. 
 Cut the Skin of the Eel, wrap the Pieces a and few up the Skin. 
 Broil them well, haye Butter and an Anchovy for Sauce, with the 
 
 To farce Eels with White Sauce. 
 | GkIN and clean your Eel well, pick off all the Flefh clean from 
 “the Bone, which you muft leave Whole to the Head. Take the 
 - Flefh, cut it {mall and beat-it in a Mortar; then take Half the 
 Quantity of Crumbs of Bread, bear it with the Fifh, feafon it with 
 Nutmeg.and beaten Pepper, an Anchovy, a good deal of Parfley 
 chopped fine, a few Truffles boiled tender in a very little Water, 
 chop them fine, put them into the Mortar with the Liquor and a 
 few Mufhrooms: Beat it well together, mix in a little Cream, 
 then take it out and‘mix it well together with your Hand, lay it 
 round the Bone in the Shape of the Eel, lay it ona buttered Pan, | 
 drudge it well with fine Crumbs of Bread and bake it. .When it 
 is done, lay it carefully in your Difh, have ready Half a Pint of 
 _ Cream, a Quarter of a Pound of frefh Butter, ftir it one Way till 
 it is thick, pour it-over your Eels and garnifh with Lemon. » 
 Zo drefs Eels with Brown Sauce. —- | 
 SKIN and clean a large Eel-very well, cut it in Pieces, put it into 
 7 a Sauce-pan or Stew-pan, put to it a Quarter of a Pint of Wa- 
 ter, a Bundle of Sweet Herbs, an Onion, fome Whole Pepper, a 
 _ Blade of Mace and a little Salt. Cover it clofe, and when itbegins 
 to fimmer, put in a Gill of Red Wine, a Spoonful of Mufhroom- 
 Pickle, a Piece of Butter as big as a Walnut rolled in Flour; cover 
 it clofe, and let it ftew till it 1s enough, which you will know by 
 the Eel being very tender.. Take up your Eel, lay it ina Difh, 
 {train your Sauce, give it a boil quick, and pour it over your 
 Fith. . You muft make Sauce according to the Largenefs of. your 
 ‘Kel, more. or lefs. Garnifh with Lemon. rm Fy 
 
 To roafi a Piece of Frefh Sturgeon. 
 ET a Piece of frefh Sturgeon, of about eight or ten Ponnds, 
 “+ let it Jay in Water and Salt fix’or eight Hours, with its 
 Scales on; then faften it on the Spit, and bafte ic well with Butter 
 for a Quarter of an Hour, then with a little Flour, then grate a 
 Nutmeg all over it, a little Mace and Pepper beaten fine, and Salt 
 thrown over it, and a few Sweet Herbs dried and powdered fine, — 
 - andthenCrumbsof Bread; then keep bafling a little, anddrudging 
 , ’ . with 
 
 
 

 
 
 
 with Crumbs of de 
 
 Anchovy, a little Piece of Lemon-peel, an Onion, a Bundle o 
 
 Sweet Herbs, Mace, Cloves, Whole Pepper, Black and White,a 
 
 4 ‘a . | 
 In the mean Time pae this Sauce: Take a Pint of Water, an 
 
 little Piece of Horfe-raddifh ; cover it clofe, let it boil.a Quarter 
 
 of an Hour, then ftrain it, put it into the Sauce-pan again, pour in © 
 
 a Pint of White Wine, about a dozen Oyfters and the Liquor, two 
 
 Spoonfuls of Catchup, two of Walnut-Pickle, the Infide of a Crab _ 
 
 bruifed fine or Lobfter, Shrimps or Prawns, a good Piece of But- 
 ter rolled in Flour, a Spoonful of Mufhroom-Picklé, or Juice of 
 
 Lemon. Boil it all together ; when your Fifh is enough, lay tt . 
 
 in your Difh and pour the Sauce over it. Garnifh with fry’d 
 Toafts and Lemon. ' | 
 
 | Jo roaft a Fillet or Collar of Sturgeon. 
 
 TT ARE a Piece of frefh Sturgeon, fcale it, gut it, take out the 
 
 #. Bones and cut in Lengths about feven or eight Inches ; then pro- 
 vide fome Shrimps and Oyfters chopped fmall, an equal Quantiry of 
 Crumbs of Bread and a little Lemon-peel grated, fome Nutmeg, a 
 little beaten Mace, a little Pepper and chopped Parfley, a few Sweet 
 Herbs, aw Anchovy, mix it together. When it is done, butter one 
 - Side of your Fifh, and ftrew tome of your Mixture upon it; then 
 begin to roll it up as-clofe as poffible, and when the firft Piece is 
 rolled up, roll upon that another; prepared in the fame Manner, 
 and bind it round with a narrow Fillet, leaving as much of the 
 Fifh apparent as may be ; but you muft mind that the Roll muft 
 not be above four Inches and a Half thick, for elfe one Part will 
 be done before the Infide is warm, therefore we often parboil the 
 infide Roll before we roll ir. When it is enough, lay it in your 
 Difh, and prepare Sauce as above. Garnifh with Lemon. 
 
 To boil Sturgeon. 
 
 CLEAN -your Sturgeon, and prepare as much Liquor as will 
 juft boil it. To two Quarts of Water a Pint of Vinegar, a 
 
 Stick of Horfe-raddifh, two or three Bits of Lemon-peel, fome — 
 
 - Whole Pepper, a Bay-Leaf, and a {mall Handful of Salt. Boil 
 - your Fifh in this, and ferve it with the following Sauce: Melt 
 a Pound of Butter, diffulve an Anchovy in it, put in a Blade or 
 two of Mace, bruife the Body of a Crab in the Butter, a few 
 Shrimps or Crawfifh, a little Catchup, a little Lemon-juice, give 
 ita Boil, drain your Fifh well and lay it in your Difh. Garnifh 
 | with fry’d Oyfters, fliced Lemon and icraped Horfe-raddith 5 
 
 Aa2 pour 
 
 
 

 
 
 
 
 
 
 
 
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 ‘ To crimp Cod the Dutch, Way. > 
 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 
 
 hag? 
 ak 
 
 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 
 
 4 re Lal # 
 
 
 
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 es A . i # a ee , 
 a glia 
 . ’ 
 
 
 
 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 
 
 + 
 _ ee 
 
 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 
 
 ) She i eee 
 
 aie 
 
eee ct rr ey ae eT PRR oe fe 3 Op if sj Te 
 A s Ps? >. 
 b as » 4 Z wy’ NM A 
 a ‘ 
 
 
 
 mate Plain and Eafy. bens 
 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 : 
 # : g ' 
 
 a ee to a 
 
 (pee 
 no ae oe 
 
cM hi gh Na PS es) eh i ids . a ae 
 , 4 
 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 
 
 
 
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 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, <put it mtoa 
 Sauce-pan, with a Pint of Water, three or four Blades of Mace, fome 
 Whole Pepper tied in.a Rag; let it ftew till it is quite tender 5 
 then put in the Afparagus, fhake the Sauce-pan, Jet it fimmer till 
 the rat is enough.” Takelthe Endive outof thé Water, drain fed 
 leave one large Head whole the other pick? Leaf by Leaf, putt 
 into a Stew-pan, put to ita Pint of White Wine’; cover the Pan 
 clofe, “let it boil till the Endive*is juft enough, then put in a 
 
 ~ Quarter 
 
 & 
 
 ~ 
 
 se a 
 ST A Oe ee ee 
 
 ee le ee ee ee 
 
\ 
 
 made Plain and Ea/fy. 189. 
 Quarter of a Pound of Butter rolled in Flour, cover it clofe, Thak- 
 ing the Pan when thé Endive.is.enoy gh. Lakeyrup,laythe whole . 
 _ Head in the Middle, and with a Spoon take out the Sellery and - 
 » Grafs and lay round, the other Part of the Endive avert that, then 
 ; pour the Liquor off the Sauce-pan into the Stew-pan,-ftir it toge- 
 ther, feafon it with Salt, and have ready the Yolks of two Eggs, 
 beat up with a Quarter of a Pint of Cream and Half a Nutmeg 
 grated in. Mix this with the Sauce, keep it ftirring all one Way 
 till it isthick ; then pour it over your Ragoo, and fend it to 
 “'Pable hot. HR. fee {h% | HA ‘i 
 eee To -ragoo French Beans. . 
 ys KE a few Beans, boil them tender, then take your Stew-pan, 
 sed put ina Piece of Butter, when it is melted, fhake in fome 
 Flour, and peel a large Onion, {lice it and fry it Brown in that 
 Butter ; then putin the Beans, fhake in a little Pepper and a lit- 
 _tle Salt, grate a little Nutmeg in, have ready the Yolk of an Egg 
 ‘and fome Cream ftir them all’ together for a Minute or two, and 
 
 ’ + mt 
 
 difh them up. ~ 
 To. make good Brown Gravy. 
 iq 76 BE Balt a Pint of Small Beer, or Ale that is not bitter, and 
 
 A Half a.Pint of Water, an Onion cat fmall, a little Bit of 
 Lemon-peel cut {mall, three Cloves, a Blade of Mace, fome Whole 
 Pepper, a Spoonful of Mufhiroom-Pickle,-a Spoonful of Walnut- 
 Pickle, a Spoonful of Catchup and an Anchovy 5 firft puta Piece of 
 Butter into a Sauce-pan, as big as a Hen’s Egg, when it is melted 
 
 “hake! ina little Flour; and let it be a little Brown; then by 
 
 ~ Degrees ftir in the above Ingredients, and Tet it boil 4 Quarter ot 
 
 “an Hour, then ftrain. it; andiit is fit for bush or Roots. 
 
 Ors Viel | Tow fricasey Skutets. 
 ASH the Roots very well,-and boil them till they are tenders 
 then the Skin of the Roots mnft be taken off, cut in 
 “Slices, and have ready a little Cream, a Piece of Butter rolled 1a 
 Flour, the Yolk of an Egg beat, a little Nutmeg grated, two or 
 “three Spoonfuls of White Wine, a very little Salt, and: {tir all 
 together. Your Roots being in the Dish, pour the Sauce over 
 them. It is a pretty Side-difh. So likewile you may drefs Root 
 _ of Salfify and Scorzouera. t= ie | 
 ote a : a ees 2B bz ea Chardoons 
 
 ee 7 
 » ¢ 
 
190 . _ The Art. of Cookery, 
 Ghardotis dry’ a and butter’ v) 
 
 you muft cut them about ten Inches, ‘and ftring them ; ‘then 
 
 tie them up in Bundles like Afparagus;. ‘ot cut them in ot 
 ~ Dice; boil them: like Peas, trols them a with taeda bei an 
 vn: cigesins é | 
 
 a wt 
 
 i se ae a’ on ‘plage 
 
 AFTER. they are ftringed, cut them an Inch ire ap Lata 
 a little Red Wine till they are tender ; feafon with Pepper and 
 Salt, and thicken. it with a Piece of Butter rolled in Flour; then 
 - pour.them into your Difh, {queeze the Juice of Orange over tt, 
 
 then {crape Che/bire Cheefe all over then, ‘then Brown i it sine oh a 
 Cheefe-Iron, and ferve it up quick and hor. MRE ss 
 
 To make a Scotch Rabbit, 
 
 TOast a Piece of Bread very nicely on both Sides, butter it, 
 cut a Slice of Cheefe about as big as the Breas toa it on 
 both Sides, and lay it on the Bread. - 
 
 To make a Welch Rabbit. 
 “PoasT the Bread on both Sides, then toaft the Cheefe on one* 
 Side, lay it on the Toaft, and with a hot Iron Brown the 
 other’ Side. © You may rub it over with Muftard, 7 
 
 To make an Englifh Rabbit. 
 
 "TOAST a Slice of Bread Brown on both Sides, then lay itin’ 
 a Plate before the Fire, pour a Glafs of Red Wine over it, — 
 and let it foak the Wine up; then cut fome Cheefe very thin, and” 
 jay it very'thick over the Bread, put it in a Tin Oven before” 
 the Fire, and it will be toafted and brown’d prefently. Serve “* 
 away hot.. 
 
 s 4 
 br 
 
 a) 
 
 Or do tt tkus. 
 
 a oe AST the Bread and foak it in the Wine, fet it befure the 
 Fire, cut your Cheefe in very thin Slices, rub Butter over the 
 Bottom of a Plate, lay the Cheefe on, pour in two or three Spoon ; 
 fuls of White Wine, cover it with another Plate, fet it over a 
 Chaffing-difh of ‘hot Coals for two or three Minutes, then ftir it 
 till it'is done and well mixed. You may ftir in a little Muitard 5 
 when it is enough lay it on the Bread, juft Brown it with a hor! 
 Shovel. Serve it away hor. 
 
 Bored: 
 
eee os. Oe cee cree eo Re ee 
 
 made Plain and Eafy. 19t 
 
 BS - SORTRE BOILED Popbeg, %. 0 Hilt epteauls, 
 }' RST your Sorrel muft be quité boiled and well ftrained, then | 
 *- .poach three Eggs foft and three hard, butter your Sorrel well, 
 fry iome three-corner Toafts Brown, lay the Sorrel in the Difh, 
 Jay the fofe Eggs on it and the hard between; ftick the Toaft 
 in and about it. Garnifh with quartered Orange. 
 
 A fricafey of Artichoke-Bottoms. s 
 
 SAKE them either dried or pickled ; if dried, you muft lay 
 ~ ‘them inswarm Water for three or four Hours, fhitting the _ 
 Water two or three Times; then have ready a little Cream, and 
 a Piece of frefh Butter, ftirred together one Way over the Fire 
 
 till it is melted, then put in the Artichokes, and when they are 
 hot difh them up. | 
 
 To fry Artichokes. ona 
 Pest blanch them in Water, then flour them, fry them in 
 frefh Butter, lay them in your Difh and pour melted Butter 
 
 over them. Or you may put a little Red Wine into the Butter, 
 and feafon with Nutmeg, Pepper and Salt. ‘ 
 
 * A VWebite bricafey of Mufhrooms. 
 
 "TAKE a Quart of frefh Mufhrooms, make them clean, put 
 _* them into a Sauce-pan, with three Spoontuls of Water and 
 three of Milk, a very little Salt, fet them on a quick Fire andslet 
 them boil up three ‘Times; then take them off, grate in a little 
 Nutmeg, put in a little beaten Mace, Half a Pint of thick Cream, 
 a Piece of Butter rolled well in Flour, put it all together into the 
 Sauce-pan, and Mufhrooms all together, fhake the Sauce-pan 
 well ali the Time. When it is fine and thick, difh them up ;. be - 
 careful they don’t curdle.~ You may ftir the Sauce-pan carefully 
 with a Spoon all the Time. . ; 
 
 | To make Buttered Loaves. i 
 BeAr up the Yolks of twelve Eggs, with Half the Whites, and 
 
 ? a Quartet of a Pint of Yeaft, {train them into. a Difh, fea+ 
 fon with Salc and beaten Ginger, then make it.into a high Pafte 
 with Plour, Jay it ina: warm Cloth for a Quarter of an Hour; 
 then make it up into little Loavés, and bake them or boil them 
 with Butter, and put ina Glafs of White Wine. Sweeten vel 
 
 with 
 
. fi ‘ | +f L | 
 »192 Lhe Art of Cookery, 
 with Sugar, lay the Loaves in the Difh, pour the Sauce over 
 them, and throw Sugar. over the Difh,..5 
 
 pide ya | Brockely and’ Eggs. ° <0) 1201p 
 ? Rot your Brockely tender, faving a large Bunch for the Mid- 
 MY die, and fix or eight little thick Sprigs-to {tick round. Take a 
 
 Toaft Half an Inch thick, toaft it Brown, as big as you would have 
 
 “it for your Difh or Butter-plate, butter fome Egos thus: Take fix - 
 
 ies tate se ee ee ae os - ape WAS hs ee] Ne Ad i as ah bn cy 
 
 Eggs, more or lefs as you-have Occafion, beat them well, put 
 
 them into a Sauce-pan with a good Piece of Butter; ~a little Salt, 
 “keep beating thenvwith a Spoon till they are thick enough, then 
 “pour 'them on the Toaft; fet the:biggeft Bunch of Brockely-in 
 ‘the:-Middle, and the other little Pieces round and-about, and 
 
 “garnifh the Difh round with little Sprigs.of Brockely. This sis” 
 
 “a pretty Side-difh, or.a Corner-plate. 
 
 Afparagus and Eggs. 
 
 “TOAST a Toaft as big as you have’ Occafion for, butter it and 
 
 lay it in your'Difh, butter fome Eggs as above; and lay; over 
 
 ‘it. In the mean Time boil tome Grafs tender, cut it {mall, and 
 lay it over'the Eggs. This makes:a pretty Side-difh for a Second 
 
 Courfe, or a Corner-plate. 
 
 BrockelysaSallady (yo aooe 7. } 
 ‘dl Bigs Sd ateragte is a pretty Difh, by way of Sallad in the;Middle 
 47 ofa Table. Boil it like Afparagus (in the Beginning of the 
 ‘Book you have an Account how to clean it) lay it in your Difh, 
 
 beat up Oil and Vinegar, and a little Salt. Garnifh with Ster- 
 
 tion- buds. es : eee WORT Fe 
 Or boil it; and have plain Butter inaCup. Or farce French 
 Rolls with it, and buttered Eggs together for Change... Or farce 
 your Rolls with Muffels done the fame Way as Gyan ool no 
 Wine. UN oat 2 
 
 To make Potatoe Cakes. 
 
 PARE Potatoes, boil them, peel them, beat them in a Mortar, 
 
 “mix them with Yolks of Eggs, a little Sack, Sugar, :ajlittle 
 
 ~ beaten Mace, a little Nutmeg, a little Cream or melted utter, 
 work it up into a Pafte; then makeit into Cakes, or juft what 
 
 Shapes you pleafe with Molds, fry them Brown in frefh Butter, — 
 “Jay them in Plates or Difhes, melt Butter with Sack and Sugar, } 
 
 and pour over them. ) 
 
 “a 
 
 A Pudding | 
 
 q 
 
made Plain and Eafy: r'93) 
 
 AA Pudding. wade thus. 
 EX | it as s before, make jt up ir in the Shapé oF a Pudding, and 
 
 > 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 
 
 hw 
 
 * 
 
 ‘ 
 
 ee . 
 
 "ak 
 ™ 
 ’ 
 
 we 
 
ra 
 
 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 
 
 = 
 as Le 
 
 bai ae 
 
 hag 
 
2080s The Ab of Cooker 
 
 To make a third Orange Pudding 
 
 +s ey +32 DS Re DS 4 ae) 7 a oF 4 ’ 
 L Ye . a i} 
 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 <The Art of Cookery, 
 
 er 2sloy Tovmake a Potatoe Pye. ip i 6 Tat 
 OIL three Pounds of Potatoes, peel:themy make a good Craft 
 and Jay in'your Difh; ‘lay at the Bottom Half.a Pound.of But- 
 ter, then lay in your Potatoes, throw over them three Tea Spoon- 
 fuls of Salt, and a'{mall Nutmeg grated allover, fix Eggs! boiled, 
 hard and:chopped ‘fine; throw all-over; a: Tea!Spoonful ‘of Pep 
 per ftrewed all-over, ‘then Half a Pint ‘of White Wines! Cover your 
 Pye, and’bake it “ii an Hour, or till the\Cruft is enoughe! ~~ 
 eoftt bis -isgee bes ore Woltht © br hoe Bee haere al betas 
 eth TC 8c) Fg epake sem! Oniom Pesan sittorom 
 W ASH “and pare fome Potatoes, and cut them‘i Slices, peel 
 » fome Onions, cut them in Slices, pare fome Apples and flice 
 them, make a good Cruft,, cover, your Difh, lay.a Quarter of a 
 Pound of Butter all over;' take a Quarter of am Ounce of Mace 
 beat fine, a Nutmeg grated; a’Tea Spoonful/of beaten Pepper; three 
 Tea:Spoonfuls of Salt,:mix,all together, firew fome.over the But= 
 ter;| lay.a Layer. of; Potatoes, a Layer of Onion, a Layer of Apple, 
 and.a Layeriof.Eggs,: and fo on till you. have filled your,Pye, 
 ftrewing ‘alittle ,of- the Seafoning between. each Layer, and.a 
 Quarter. of a-Pound of Butter in Bits, and fix Spoonfuls of Water. 
 ~Clofe.your Pye, and bake itjan Hour! and a Half... A: Pound of 
 Potatoes, ;a: Pound.of Onions,a Pound .of Apples and.twelve Eggs, 
 will.dowis ifsc yrov tol’ Bur T ods 204 Gard edd 
 101 Lo make an Orangeadoi Pye. 4. 
 Make a good Craft, lay it over your Difh, take two Oranges, 
 , boil them with two Lemons till tender, ‘in four or five Quarts - 
 — of Water. In the laft Water, which there muft be abour a-Pint of; 
 add a Pound of Loaf Sugar, boil it, take them out and flice them 
 into your Pye 5 then pare twelve Pippins, core them and give them 
 one boil in the Syrup.; Jay them all over, the Orange and Lemon, 
 pour in the Syrup, and pour on them, fome Orangeado Syrup. 
 Cover your Pye, and vake it in a flow Oven Half'an Hour. 
 owns (ko, make a Skirt Pye oe, 
 AK E’ your Skirrits ‘and boil them tender, peel them, flice 
 ‘+ them; ‘fill your Pye, and’ take to Half'a Pint of Cream the 
 Yolk of ‘an'Egg, beat fine with a littlesNutmeg, a little:beaten - 
 Mace and a little Salt; beat all together well, with a Quarter of 
 a Pound of frefh Butter melted, then pour in as much as your, 
 
 Difh will hold, put on the Top-cruft and bake it Half an Hour. 
 
 You 
 
| made Plain and Kafy. - 22 
 - Yousmay put in fome hard Yolks of Eggs; af yourcannot get 
 ~ Cream, put in’Milk, but Cream is beft, About two Pounds of | 
 the Root willdo. ‘¥ Jb Le 
 To make an Apple Pye. 
 M AKE a good Puff-pafte Cruft, lay fome round the Sides of 
 +4 the Difh, pare and quarter your Apples, and take out the 
 Cores, lay a Row of Apples thick, throw in Half the Sugar you 
 defign for your Pye, minceialittle Lemon-peel fine, throw over 
 and {queeze'a little Lemon over them, then a few-Cloves, here 
 and there one, then'the reft of your Apples and the; reft of your 
 ~ Sugar.. You muft:fweeten to. your Palate, and: {queeze a little 
 more Lemon, ‘Boil the Peeling of the Apples and the Cores in 
 {ome fair Watery with a Blade of ‘Mace, till it: is very «good 5 
 ftrain it and boil the Syrup with a little Sugar, till there 1s' but 
 ‘very little and good, pour it:into your Pye, put on your Upper- 
 _¢eruft and bake it. © You may put in a little Quince or Marmalate, 
 if you'pleate. ath | } * oF pis 
 » ‘Dhus: make a Pear Pye, but don’t put inany Quince. You 
 may‘butter them'when they come out of the Oven ; or beat up | 
 the Yolks of two/ Eggs and Half.a Pint of Cream, with-a little 
 Nutmeg, fweeten’d with Sugar, take off the Lid and: pour in the 
 Cream, Cut the Cruft in little Three-corner Pieces, and ftick. 
 about the Pye, and fend it to Table. We ae | 
 
 vd To make a Cherry Pye. | 
 MAke a good Craft, lay a little round the Sides of your Dith; 
 throw Sugar at the Bottom, and lay in your Fruit and Sugar 
 
 at Top. A few Red Currants does well with them ; put on your, 
 Lid, and bake. in a flack Oven. | : 
 Make a Plumb Pye. the fame Way, and.a Goofeberry Pye. If 
 you would have it Red, let it ftand a good while in the Oven) 
 after the Bread is drawn. A Cuftard.is very good with the 
 Goofeberry Pye. | “ef 14 39: 
 
 Lo; make a Salt-Fith Pye. | 
 (GET a Side of Salt-Fifh, lay it in Water all Night, next Morn- 
 
 ing put it over the Fire in a Pan of Water till itis tender, 
 drain it and’ lay it on the Dreffer, take off all the Skin and’ pick: 
 the Meat clean from the Bones, mince it {mall, then take the 
 Crumb of two French Rolls, cut in Slices and boiled up with a 
 Quart of new Milk, break your Bread very fine with a Spoon, put 
 to 1t your minced Salt-Fifh, a Pound of melted Butter, two 2 ait 
 uls 
 
226 The Art of Cookery, 
 fuls of minced Parfley, Half a Nutmeg grated, a little beaten 
 Pepper and three Tea Spoonfuls of :Muitard 5. mix all welltoge- 
 ther, make a good Cruft, and lay all over your Difh. and cover 
 
 it up. Bake it an Hour. — hs 
 
 ohh od bv hO, make a Carp Pye, ya? A 
 TP AKEa largeCarp, fcale, wath and. gut it-clean ; take an Eel, 
 boil it juft a little tender, pick off all the Meat and. mince: it 
 fine, with ‘an equal. Quantity of Crumbs of Bread, a few Sweet 
 Herbs, a little Lemon-peel cut fine, a little cue Salt and grated 
 Nutmeg, an Anchovy, Half.a Pint of Oyfters parboiled: and 
 _ chopped fine, the Yolks of three hard Eggs cut fmall, roll atup 
 with a Quarter of a Pound.of Butter, and fill the Belly of the Carp. © 
 Makea good Cruft, cover the Difh, and:lay in your Carp} fave 
 the Liquor you boil your Eel in, put in the Eél Bones, boil them 
 witha little Mace, Whole Pepper, an Onion, fome Sweet Herbs, 
 and an Anchovy. © Boil it till there is about Half a Pint, ftrain it, 
 - add to it a Quarter of a Pint of White Wine, and a Lump of But- 
 ter mix’d ina very little Flour; boil 1t up, and pour into: your 
 Pye. Put on the Lid, and bake it an Hour ina quick Oven.: If | 
 there be any Force-Meat left after filling the Belly, make Balls of 
 it, and put into'the Pye. If you have not Liquor enough, boil a 
 few fmall Eels to make enough to fill your Dith. Teg! 
 
 oq ' Yo make a Soal Pye. | | 
 | MARE’ good Cruft, cover your Difh, boil two Pounds of Eels 
 YA tender, pick all the Flefh clean from the Bones, throw the 
 Bones into the Liquor you boil the Eels in, with a little Mace and 
 Salt till it is very good, and about a Quarter of a Pint, then ftrain 
 it. In the mean Time cut the Flefh of your Kel fine, with alittle 
 Lemon-peel fhred fine, alittle Salt, Pepper and Nutmeg, a few 
 Crumbs of Bread, chopped Parfley and an Anchovy; melt a Quar~ 
 ter of a Pound of Butter,'and mix with it, then lay it in the Difh,; 
 cut the Flefh of a Pair of large Soals, or three Pair of very imall 
 ones, clean from the Bones and Fins, lay it on the Force- Meat and 
 pour in the Broth of the Eels yow boiled’s: put. the Lid of the 
 Pye on,.and bake it. You fhould boil the Bones-of the Soals with 
 the Eel Bones, to make it good.. If you boil the Soal Bones. with’ 
 one or two little Eels, without.the Force-Meat, your Pye will be 
 very good. And thns you. may do a Turbutt, . 
 
 » % : : 
 pane’ ae 
 { ‘ : + ae d Pe 
 ~ 
 us pF 
 
made Plain and Bafy. == 227 
 
 To make an Eel Pye. 
 
 MAKE a good Cruft, clean, gut and wafh your Eels very 
 4% well, then cut them in Pieces Half as long as your Finger ; 
 feafon them with Pepper, Salt, and a little beaten Mace to your 
 Palate, either high or low. Fill your Difh with Eels, and put 
 as much Water as the Difh will well’ hold; put on your Cover, 
 and bake them well. Bate) be OS 10 Cahn a 
 ip To make a Flounder Pye. 
 G ET fome Flounders, wafh them clean, dry them ina Cloths 
 juft boil them, cut off the Meat clean from the Bones, lay a 
 good Cruft over your Difh, and lay a little frefh Butter at the 
 Bottom, and on that the Fifh ; feafon them with Pepper and Salr 
 to your Mind. Boil the Bones in the Water your Fifh was boiled 
 in, with a little Bit of Horfe-raddifh, a little Parfley, a very little 
 Bit of Lemon-peel and a Cruft of Bread. Boil it till there is juft 
 enough Liquor for the Pye, then ftrain it, and put it into your 
 Pye3 put on the Top-cruft, and bake it, © = 
 
 . Lo make @ Herring Pye. | 
 
 CALF, gut and wafh them very clean, cut off the Heads, 
 
 Fins and Tails. Make a good Cruft, cover your Difh, then 
 feafon your Herrings with beaten Mace, Pepper and Salt; put a 
 little Butter in the Bottom of your Difh, then a Row of Herrings, 
 pare tome Apples and cut them in thin Slices all over, then peel 
 fome Onions and cut them in Slices all over thick, lay a little 
 Butter, on the Top, put in a little Water, lay on the Lid and bake 
 it well. 
 
 To make a Salmon Pye. 
 
 Make a good Crift, cleanfe a Piece of Salmon well, feafon it 
 
 with Salt, Mace and Nutmeg, Jaya little Piece of Butter at 
 the Bottom of the Difh, and lay your Salmon in. Melt Butter ac- 
 cording to your Pye} take a Lobftes, boil it, pick out all the 
 Flefh, chop it {mal}, bruife the Body, mix it well wich the Bur- 
 ter, which muft be very good pour it over your Salmon, put on 
 the Lid, and bake it well, 3 : 
 | Ge i To 
 
 P| 
 
228 The Art of Cookery; 
 
 Lo make a Lobfter Pye. 
 
 A KE a good Cruft, boil. two Lobfters; take out the Tails, 
 ‘cut them in two, take out the Gut, cut each Tail in four 
 Pieces, and lay them in the Difh. Take the Bodies, bruife them 
 well with the Claws, and pick gut all the reft of the Meat; chop, 
 it all together, feafon it with Pepper, Salt, and two or three 
 _ Spoonfuls of Vinegar, melt Half a Pound of Butter, ftir all toge- 
 ther, with the Crumb of a Halfpenny Roll rubbed in a clean 
 Cloth {mall, lay. itover the Tails, put on your Cover, and bake 
 it in a flow Oven. ~ ee + Oe 
 
 To maké a Muffel Pye 
 
 N AKE a good Cruft, lay it all over the Difh, wafh your 
 
 - Muffels clean in feveral Waters, then put them in a deep 
 Stew-pan, cover them and let. them ftew till they are all open, 
 pick them out and fee there be no Crabs under. the Tongue; put 
 them in a Sauce-pan, with two or three Blades of Mace, {train the 
 Liquor juft enough to cover them, a good Piece of Butter, and a 
 few Crumbs of Bread; ftew them a few Minutes, fill your Pye, 
 put on the Lid, and bake it Half an Hour. So you may make 
 
 q 
 
 he 
 
 * f 
 b 
 
 an Oyfter Pye. 
 
 oo make Lent Mince Pies. . oe 
 Gix Eggs boiled hard and chopped fine, twelve Pippins pared 
 7 and chopped i{mall, a Pound of Raifins of the San ftoned and 
 chopped fine, a Pound of Currants wafhed, picked and'rubbed 
 clean, a large Spoonful of fine Sugar beat fine, an Ounce of Citrén, 
 an Ounce of candied Orange, both cut fine, a Quarter of an Ounce 
 of Mace and Cloves beat fine and a large Nutmeg beat fine; mix 
 all together with a Gill of Brandy, and a Gill of Sack. Make 
 your Cruft good, and ‘bake it 1n a flack Oven. When you make 
 your Pye, 1queeze in the Juice of a SeuvisWe Orange, and a Glats ’ 
 of Red Wine. : a he ) dt 
 
 Tq Collar: Salmon. 
 
 AKE a Side of Salmon, cut off about a Handful of the Tail, 
 wafh your large Piece-very well, dry it with a clean Cloth; 
 then wafh it over with Yolks of Eggs, and then make Forte- Meat — 
 with that you cut off the Vail; but take off rhe Skin, and put to 
 it a Handful of parboiled Oyfters, a ‘Tail or two of Lobfters, the 
 Yolks of three or four Fggs boiled hard, fix Anchovies, a Handful 
 
 of Sweet Herbs chopped {mall, a little Salt, Cloves, Mace, Nut- 
 ee meg, 
 
made Plain and Eajy. 229 
 més, Pepper beat fine, and grated Bread. Work all thefe together 
 into 4’ Body, with the Yolks of Eggs, lay it all over the flefhy 
 Part, and 4 little more Pepper and Salt over the Salmon‘; fo:roll 
 it np into a Collar, and bind it with broad Tape, then boil it in 
 Water; Salt atid’ Vinegar; but let the Liquor boul firft, then put 
 ‘in‘your Collars;'a Bunch of Sweet Herbs, fliced Ginger and Nut- 
 meép';: Jet at bail, ‘but not too fait. It will take near two Houts 
 boiling.’ Wheh it is enough, take it up into your Soufingypan, 
 atid when'the Pickle is cold, put it-to your Salmon, and lett 
 ftand init till ufed; or orherwifé you may pot it. Fill itup with. 
 clarified Butter, as you pot Fowls; that Way will keep longett. 
 
 Fa ad Fo Collar Eels. 
 TAKE your Eel’ and cut it open, take out the Bones, cut. off 
 the Head and Tail, lay the Eel flat on the Dreffer, and fhred 
 fome Sage as fine as poflible, and mix it with Black Pepper bear, 
 grated Nutmeg and Salt, lay it all over the Eel, roll it up hard in 
 hittle Cloths, and tie both’ Ends tight 5. then tet over the Fire fome 
 Water; with Pepper and Galt, five or fix Cloves, three or four 
 Bladesof Mace, a Bay- Leaf ortwo. Boil it Bones, Head and ‘Tajh 
 well together? then take ont your Héads'and Tails, putin your — 
 Fels and let them boil till they are tender, then take them out- 
 and boil the Liquor longer, till you think ¢hére is enough to cover 
 them. Take it off, and when cold pour it over the Eels, and 
 cover itclofe. Don’t take off the Cloths till you ufe them. 
 i awe 20 pickle or bake. Hetrings... 
 Qe Adak and» wafh them clean, cut off the Heads, take out the. 
 ~ Rows, or-wath them clean, and put them! in again juit as you 
 Inke. .Sdafon theny with a little: Mace and Cloves beat, a very little 
 beaten Pepper and Salt, lay them ina deep Pan, lay two or three! 
 _ Bay-Laves bétween each: Lay, then put in Half Vinegar and Half 
 Watery or Rap Vinegar.» Cover it clofe with a Brown Paper, and. 
 fend it t0 the Oven. to-bake 5. let it ftand till cold, then. pour off 
 that Pickle; and put frefh Vinegar and: Water. and fend: them to 
 the Oven again to bake. Thus do Sprats; but don’t bake.them 
 the fecond Dime; Some ‘ufe only All-{pice, but that is not fo good. 
 
 To pickle or bake Macktel, to keep all the Year. 
 “GUt them, cut off their Heads, cut them open, dry them’ very 
 well with a clean Cloth, take a Pan which they will lie clea- 
 
 verly in, lay a few Bay-Leaves at the Bottom, rub the Bone with a 
 G g2 | | little 
 
230 se The Art of Cookery,» 
 
 little Bay-falt beat fine, take a little beaten Mace, a few Cloves 
 beat fine, Black and White Pepper beat fine; mix a little Salt, rub 
 them infide and out with the Spice, Jay them. ina Pan} and,be-. 
 tween every Lay of the Mackrel put a few Bay- Leaves, then cover 
 them with Vinegar; tie them down clofe with Brown Paper, put 
 them into aflow Oven; they will. take a good while doing ; when 
 they are enough, uncover them, let them ftand till cold, thi n pour 
 awayvall that Vinegar, and put as:much good Vinegar as will 
 cover them, and put: in an Onion-ftuck with Cloves. -Send them, 
 to the Oven again, ‘let them ftand two. Hours in a .very low 
 Oven, and they will keep all the Year 5. but you muft not put in, 
 your Hands to take out the Mackrel, if you can avoid it, but take 
 a Slice to take them out with. The great Bones of the Mackrel 
 taken out and broiled, is a pretty little Plate to fill op a Corner of 
 a: Babies ea uy gas pean oe ontey wey cae 
 
 “To Soufe Mackrel. 
 
 a 
 
 You muft wafh them clean, gut therm, and boil them: 1a:Salt 
 -A and Water till they are enough; take.them out, laythem in 
 _aclean Pan, cover them with the Liquor, add a little Vinegar 3 
 
 and when you fend them to Table, lay, Fennel over them.» = 
 
 TavbI OF! -  <To Pot a Lobfter. — ? Hod het 
 at TARE a live Lobfter, boil it inSale and Water, and peg it that 
 no Water gets in ; when it 1s cold, pick out all the Flefh and 
 ‘Body, take out the Gut, beat it in a Mortar fine, and feafon it 
 with beaten Mace, grated Nutmeg, Pepper and Salt. Mix all to- 
 gether, melt a‘little Piece of Butter as big.as a large Walnit; atid 
 mix it with the Lobfter as you are beating it; when it is-beat to 
 a Pafte; put’it into your Potting-por, and put it down as'clofe and. 
 hard as you can; then fet fome frefh Butter’ in a deep broad=Pan 
 before the Fire, and when it 1s all melted, take off the Scum at 
 the Top, if any, and pour the clear Butter over the Meat as thick 
 as a Crown-Piece. The Whey and Churn Milk will: fetele at the 
 Bottom of the Pan; but take great Care none’of that goes in, and’ 
 always‘ let your Butter be very good,or you. will {poil all: Or only 
 put the Meat Whole, with the Body mix’d among it; laying then 
 as clofe together as you can, and pour the Butter over them. You 
 muft be fure to let the Lobfter be wel) boiled. “A midline one 
 will take Half an Hour boiling. es eet cy PIPE 
 
 — 
 
 : 
 a | 
 
 - & J A : 
 q 
 
 ; ded : ve 
 To 
 ; , : 
 P : 4 
 ; : i" yew 
 , - - ” * 
 
made Plain and Eafy. 23 
 
 : To Pot Fels. 
 
 Ts KE a large Fel, skin it, _cleanfe it and wafh it very clean, 
 dry it in aCloth, and cut it into Pieces.as long as your Ringer. 
 Seafon them with a little beaten Mace and Nutmeg; Pepper; Salt, 
 and a little Sal Pronella beat fine; lay them in ayPan, then pour.as 
 much good. Butter over them as will cover. them, and clarified, as 
 above. They muft be baked Half an Hour ina quick Oyen; if.a 
 flow Oven longer, till they are enough, but that you. mutt judge 
 by the Largenets of the Eels. With a, Fork, take them.out, and,lay 
 them on a coarfe Cloth to drain, When they are quite. cold, feafon 
 them again with the fame Seafoning, Tay them ‘in the Pot clofe, 
 then take off the Butter they were baked in clear from the Gravy 
 of the Fifh, and fet in a, Dish before'the Eire.. When it is melted 
 pour the cleat Butter over the Fels, and let them be covered with 
 the Butters), .fovd eds 4 wey steels bas HA AO 
 In the fame Manner you may pot, lar yeu pleafe:. You: may 
 bone. your Eels, af Shes dapte Its. but then don’t pm a oF gat Sal 
 Prunella. tin dom silet cords sean ng baa ciodds 
 
 neti eo Pot. ‘Lampreys: “Dath shia -ylolk 
 
 SKIN them, bdinf? them with Salt,’ and then wipe them ee 
 
 beat fome Black Peppet, Mace and Cloves, mix them. with Salt 
 din feafon them.’ Lay them in a Pan, and cover them with 
 élarified! Butter. Bake them an Hour; order them. as the Eels, 
 ofily Jer them be feafoned, and one will be enough for a Pot. You 
 muft feafon them well, Tet, your Butter’ be soot, and, ahr, will 
 SMe tee rs oF « rahe De at a See 
 
 ' ue hi iis Pir cha ony it sal $0 3 
 ETER. Paniee cleanfed them,, cut, off) ie Fins, ae and 
 
 Heads, then lay,them-in Rows ini a) long Baking-pan)3” cover 
 them with Butter, and order them as above. | 
 
 | vsxTo Pét a Pike odes 2st A 
 you = "eh {eale j it, cut off” the tread” tpl it fat a ani sir 
 
 Chine-Bone, then ftrew all over the Infide fome Bay-Salt and 
 Pepper, roll it up round, and lay it ina Pot. Cover it, and bake 
 jtan Hour. Then take it out, and Jay it on’a coarfé Cloth to 
 drain ; when it is cold, put it into your Pot, and cover it with 
 clarified Bytter. 
 
 - 
 
 To 
 
232, HE He of Cookery — 
 
 | To Pot Salmon. | 
 (TAKE 4 Piece of fieth Salmon, {tale if, and ‘wipe it éledn 
 A. (let your Piece, or Pieces, be as big as will-lie cleavetly on 
 your Pot) feafon it with Famizica Pepper, Black Pepper, ‘Mace 
 and Cloves'beat fine, ‘mix’d with'Salt, ‘a little Sal Prunella beat 
 fine, and rub the Bone with. Seafon witha little of the Spice, 
 pour'clarified Butter over it, and bake it well. Then take it out, 
 carefully, and lay it to ‘drains when cold, feafon it well, lay it in 
 your Por clofe, and cover ‘it with’ clarified! Butter as above. ||” 
 | BS he be may do Carp;' "Tench, “Trout, ' and “feveral Sorts of 
 iffy, oT seit reat PAL Beto a re? sty aie MIiSHS, 7S 
 
 ‘ > a 
 
 eV Rin) o : | i DRABG 5S stl NOt rehoaryy 4 SA BT srs 
 : \ F - - a = a ~ 
 , q P eg . ; : : ty ’ po ge i 3 
 
 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 : 
 ‘ 7a? gust ate et 7214. 
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 OO OO eee 
 WARS i y et tas | P23. bs 
 7 * 3 f > ye - 
 ‘ ys Bt yi ie feos ba " fii 
 NP ad ‘ AM 
 - + Fyre ol 
 ‘4 + ae iw 
 \ 
 
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 <The Art of Cookery, ® 
 
 To pot @ Cold Tongue, Beef, or Venifon. 
 
 cur jt {mall, beat it well in a Marble Mortar, with ‘melted 
 “Butter, and two Anchovies, till the Meat is mellow and 
 fine; then put it’ down clofe in your Pots, and cover’ it with 
 clarified Butter. © Thus you may do cold Wild Fowl ; or you 
 nay pot any Sort of cold Fowl! whole, feafoning them with what 
 Spice you pleafe. i ‘ : 
 . To pot Venifon. | 
 ‘AKE.a Piece of Venifon, Fat and Lean together, Jay it in 2 
 -* Difh, and ftick Pieces of Butter all over; tie a Brown Paper 
 over it, and bake it. When it comes out of the Oven, take it out 
 of the Liquor hot, drain it, and lay ir in a Difh; when cold, 
 take off all the Skin, and beat it.in a Marble Mortar, Fat and. 
 Lean together ; feafon it with Mace, Cloves, Nutmeg, Black 
 Pepper; and Salt to your Mind. When the Butter is cold, that it 
 was baked in, take a little of it, and beat in with it to moiften it ; 
 then put it down clofe, and cover it with clarified Butter. 
 You matt be fure to beat it, til] it is like a Pafte. | 
 
 \ 
 
 bie 
 
 a na pot Tongues. 
 
 AKE a Neat’s Tongue, rub it with a Pound of White Sale, 
 ~ an Ounce of Salt-petre, Half a Pound of coarfe Sugar, rub it 
 wel], turn it every Day in this Pickle for a Fortnight. This 
 Pickle will do feveral Tongues, only adding a ittle more White 
 Salt; or we generally do them after our Hams. Take the Tongue 
 out of the Pickle, cut off the Root, and boil it well; cll it will 
 peel ; then take your Tongues and feafon them with Salt, Pepper, - 
 Cloves, Mace and Nutmeg, all beat fine, rub it well with your 
 Hands whilft it is hot, then put it into a Pot, and melt as much 
 Butter as will cover it all over. Bake it an Hour in the Oven, 
 then take it out, let it ftand to cool, rub a little frefh Spice on its 
 and when it is quite cold, lay it in your Pickling-pot.. When 
 » your Butter is cold you baked it in, take it off clean from the 
 Gravy, fet it in an earthen Pan before the Fire; and when it is 
 melted, pour it over the Tongue. You may lay Pigeons or 
 Chickens on each Side; be fure to let the Butter be about an 
 Inch above the Tongue. | 
 
 vi 94 pine 
 
made Plain and Eafy. aes 
 
 “A fine Way to pot a Tongue. 
 rT ‘AKE a dried Tongue, boil it till it is tender, then peel it ; 
 “take a large Fowl, bone it, a Goofe, and bone it ; take a Quar- 
 ter of an Ounce of Mace, a Quarter of an Ounce of Cloves, a large 
 Nutmeg, a Quarter of an Ounce of Black Pepper, beat all ‘well 
 together, a Spoonful of Salt, rub the Infide of the Fowl well, and 
 the Tongue. Put the Tongue into the Fowl, then feafon the Goofe, 
 and fill the Goofe with the Fowl and Tongue, and the Goofe will 
 Jook as if it was Whole, Lay it in a Pan that will juft hold it, 
 melt frefh Butter enough to cover it, fend it to the Oven, and 
 bake it an Hour and a Half; then uncover the Pot, and take out 
 the Meat. Carefully drain it from the Butter, lay it on a coarfe 
 Cloth tillit is cold; and when the Butter is cold, take off the hard 
 - Fat from the Gravy, and lay it before the Fire to melt, put your 
 Meat into the Pot again, and pour the Butter over. If there 18 
 not enough, clarify more, and let the Butter be an Inch above the 
 Meat ; and this will keep a great while, eats fine, and looks béau- 
 tiful. When you cut it, it muft be cut crofs-ways down through, 
 and looks very pretty. It makes a pretty Corner-Difh at Table, 
 or Side-difh for Supper. If you cut a Slice down the Middle quite 
 through, lay it in a Plate, and garnifh with Green Parfley and 
 Stertion-Flowers. If you will be at the Expence, bone a Turky, 
 and put over the Goole. Obferve, when you pot it, to fave.a 
 little of the Spice to throw over it, before the laft Butter is put 
 on, or the Meat will not be feafoned enough. nes 
 
 To pot Beef /zke Venifon. 
 
 ? cue the Lean of a Buttock of Beef in Pound Pieces ; for eight 
 Pounds of Beef, take four Ounces of Salt-petre, four Ounces 
 
 of Peter-falt, a Pint of White Salt, and one Ounce of Sal-prunella, 
 beat the Salts all very fine, mix them well together, rub the Saits 
 all into the Beef, then Jet it lye four Days, turning it twice a Day 5 
 then put it into-a Pan, cover it with Pump-water, and a little of 
 its own Brine, then bake it in an Oven with Houfhold, Bread till . 
 it is as tender as a Chicken, then drain from the Gravy and 
 bruife it abroad, and take out all the Skin and Sinews, then pound 
 it in a Marble Mortar, then Jay it in a broad Difh, mix in it 
 an Ounce of Cloves and Mace, three Quarters of an Ounce of 
 Pepper, and one Nutmeg all beat very fine.. Mix it all very well 
 with the Meat, then clarify a little frefh Butter and mix with the 
 “Meat, to make it a little moift; mix it very well together, prets 
 it down into Pots very hard, fet it at the Oven’s Mouth juft to 
 Kka fettle, 
 
{ettle, and cover it two Inches thick with clarified Butter. When 
 
 cold, cover it with White Paper.) 9) 4) \ i 
 “To pot Chefhire Cheefe. 9° 
 
 eka e 
 
 can be made. 
 
 _. To collar a Breaft of Veal, or a Pig. 
 ROXE the Pig or Veal, then feafon it all over the Infide with 
 "” Gloves, Mace, and Salt beat fine, a Handful of Sweet Herbs 
 ftripped off the Stalks, and a little Pennyroyal and Parfley fhred 
 very fine, with a little Sage; then rol] it up as yon do Brawn, 
 bind it with narrow Tape very clofe, then tie a Cloth round it, 
 and boil it very tender in Vinegar and Water, a like Quantity, 
 with a little Cloves, Mace, Pepper and Salt, all Whole. Make it 
 boil, then put in the Collars, when boiled tender, take them up 
 ~ and when. both are cold, take off the Cloth, lay the Collar in an 
 
 earthen Pan, and pour the Liquor over; cover it clofe, and keep 
 it for Ufe. If the Pickle begins to fpoil, ftrain it through a coarle 
 Cloth, boil it and skim it; when cold, pour it over. Obferve, 
 before you ftrain the Pickle, to wash the Collar, wipe it dry, and 
 wipe the Pan clean. Strain it again after it is boiled, and cover 
 it very clofe. bi Te*¥ 
 
 f To collar Beef. urovesin 
 TAKE a thin Piece of Flank Beef, and ftrip the Skin to the 
 
 ~ End, beat it with a Rolling-pin, then diffolve a Quart of Peter- 
 falt in five Quarts of Pump-water, ftrain it, put the Beef in, and 
 Jet it lye five Days, fometimes turning it ; then take a Quarter of 
 an Ounce of Cloves, a good Nutmeg, a little Mace, a little Pep- 
 per, beat very fine, and a Handful of Thyme ftripped off ae 
 Stalks ; mix it with the Spice, ftrew all over the Beef, lay on 
 the Skin again, then roll it up very clofe, tie it hard with Tape, 
 then put it into a Pot, with a Pint of Claret, and bake it in the 
 ‘Oven with the Bread, | al n th 
 
 Another 
 
made Plain and Eafy. 255 
 Another Way to feafon a Collar of 'Beéh * 
 "TAKE the Surloin or Flank of Beef, or any Part you think 
 proper, and lay it in as much Pump-water as will cover it 5 
 
 put to it four Ounces of Salt-petre, five or fix Handfuls of White. 
 Salt, let it lay in it three Days, then take it out, and take Half an 
 Ounce of Cloves and Mace, one Nutmeg, a Quarter of an Ounce of 
 Coriander-feeds, beat thefe well together, and Half an Ounce of 
 Pepper, ftrew them upon the Infide of the Beef, ‘roll it up, and 
 bind it up with coarfe Tape: Bake it in the fame Pickle 5 and 
 when it 1s baked, take it out, hang it in a Net to drain, within 
 the Air of the Fire three Days, and put it into a clean Cloth, and 
 hang it up again, within the Air of the Fire; for it muft be kept — 
 dry, as you do Neats Tongues, : aia | 
 
 To collar Salmon. — i 
 
 TT Ake a Side of Salmon, and cut off about a’ Handful of the 
 Tail, wafh your large Piece very well, and dry it with a 
 Cloth ; then wash it over with the Yolks of Eggs, then make fome 
 Force-Meat with that you cut off the Tail, but take care of the 
 Skin, and put to it a Handful of parboiled Oyfters, a Tail or twa 
 of Lobiter, the Yolks of three or four Eggs boiled hard, fix An- 
 chovies, a good Handful of Sweet Herbs chopped {mall, a litele 
 Salt, Cloves, Mace, Nutmeg, Pepper, all beat fine and grated 
 Bread. Work all thefe together into a Body, with the Yolks of 
 Eggs, lay it all over the fefhy Parr, and a little more Pepper 
 and Salt over the Salmon; fo roll it up into a Collar, and bind it 
 with broad Tape; then boil it in Water, Salt and Vinegar, but 
 let the Liquor boil firft, then put in your Collar, a Bunch of 
 Sweet Herbs, fliced Ginger and Nutmeg. Let it boil, but not too 
 faft. It will take near two Hours boiling ; and when it is enough, 
 take it up, put it into your Soufing-pan, and when the Pickle is cold 
 put it to rae Salmon, and let it ftand in it till ufed. Or you may 
 pot it, after it is boiled, pour clarified Butter over it. It will keep 
 Jongeft fo; but either Way is good. If you pot it, be fure the 
 
 Butter be the niceft you can get. ye 
 =) 
 
 To make Dutch Beef. | 
 np Ake the lean Part of a Buttock of Beef raw, rub it well wich 
 
 Brown Sugar all over, and let it lye in a Pan or Tray two or 
 three Hours, turning it two or three Times, then fale it well with 
 common Salt and Salt-petre, and Jet it lye a Fortnight, turning it 
 every Day ; then roll it very ftrait in a coarfe Cloth, ae oh 
 
 ecle - 
 
 
 
256 The Art of Cookery, 
 
 Cheefe-prefs a Day anda Night, and hang it to dry ina Chim- 
 ney. When you boil it, you muft put it in a Cloth 3 when it is: 
 cold, it will cut in Slivers as Durch Beef§ ss 
 be a ee ae 
 Belk two. Pair of Neats Feet tender, take a Piece of Pork, of 
 »~ the thick Flank, and boil it almoft enough, then pick off the 
 Flefh of the Feet, and roll it up in the Pork tight, like a Collar 
 of Brawn then take a ftrong Cloth and fome coarfe Lape, roll 
 it tight round with the Tape, then tie it up in a Cloth, and boil 
 it ll a Straw will run through it; then take it up, and hang it 
 up in.a Cloth till it is quite cold; then pur it into fome Soufing 
 Liquor, and ufe it at your own Pleature. Yond GRE a9 
 
 To foufe a Turky, in Imitation of Sturgecn. 
 ee take a fine laroe Turky, drefs it very clean, dry and 
 = bone it, then tie it up as you do Sturgeon ; put into the Pot 
 you boil it in, one Quart of White Wine, one Quart of Water, one 
 Quart of good Vinegar, a very large Handful cf Salr, let it boil, 
 skim it well, and then put in the Turky. When it is enough, take 
 it out, and tie it tighter. Let the Liquor ‘boil a litcle longer ; 
 and if you think the Pickle wants more Vinegar or Salt, add it 
 when it 1s cold, and pour it upon the Turky. ‘It will keep fome 
 Months, covering it clofe from the Air, and keeping it in'a dry 
 cool Place. Eat it with Oil, Vinegar and Sugar, juft as you like 
 it. Some admire it more than Sturgeon 5 it looks pretty covered 
 with Fennel for a Side-difh. | 5 ah 
 
 Lo pickle Pork. 
 
 ONE your Pork, cut it into Pieces, of a Size fit:to lye inthe - 
 
 Tut or Pan you defign it to lye in, rub your Pieces well with 
 Salt-petre, then take two Parts of common Sak and two of Bay- 
 falt, and rub every Piece well; lay a Layer of common Salt in the 
 Bottom of your Veffzl, cover every Piece over with common Salt, 
 Jay them one upon another as clofe as you can, filling the hollow 
 Places on the Sides with Salt. As your Salt melts on the Top, 
 ftrew on more, lay a coarfe Cloth over the Veffel, a Board over 
 that, and a Weight on the Board to keep it-down.. Keep it clete 
 covered ; it will thus ordered keep the whole Year. Put.a Pound: 
 of Salt-petre, and two Pounds of Bay: falt to a Hog, 
 
 4 eat i159 
 
 s k 
 
 “A Pickle. 
 
 25s 
 
made Plain and Eafy. . 257 
 
 A Pickle for Pork, which is to be eat foon. 
 
 AS muft take two Gallons of Pump-water, one Pound of Bay- 
 © falt, one Pound of coarfe Sugar, fix Ounces of Salt-petre; boil 
 it all together, and skim it when cold. Cut the Pork in what 
 Pieces you pleafe, lay it down clofe, and pour the Liquor over it, 
 
 Lay a Weight on it to keep it clofe, and cover it clofe fromthe — 
 
 Air, and it will be fit.to ufe ina Week. If you find the Pickle | 
 begins to {poil, boil the Pickle again, and skim it; when it is 
 cold, pour it on your Pork again. 
 
 ' 70 make Veal Hams. " 
 UT the Leg of Veal like a Ham, thentake a Pint of Bay-falt, 
 
 two Ounces of Salt-petre, and a Pound of common Salt; mix 
 them together, with an Ounce of Juniper Berries beat; rub the 
 Ham well, and lay it in a hollow Tray, with, the skinny Side 
 downwards. Bafte it every Day with the Pickle for a Fortnight, 
 and then hang it in Wood-Smoke for a Fortnight, . You may boil. 
 it or parboil it, and roaft it. In this Pickle you may: do two or. 
 three ‘Tongues, or a Piece of Pork. ! : 
 
 To make Beef Hams. BH: 
 
 you muft take the Leg of a fat, but {mall Beef, the fat Scorch 
 or Welch Cattle is beft, and cut it Ham Fafhion. Take an 
 Ounce of Bay-falt, an Ounce of Salt-petre, a Pound of common - 
 Salt, and a Pound of cvarfe Sugar (this Quantity for about four- 
 teen or fifteen Pounds Weight, and {o accordingly, if you pickle 
 the whole Quarter) rub it with the above Ingredients, turn it every 
 Day, and bafte it well with the Pickle for a Month: Take it out 
 and roll it in Bran or Sawduft, then hang it in Wood-fmokey 
 where there is but little Fire; and a conftant Smoke for a Month 5. 
 then take it down, and hang it in a dry Place, not hot, and keep» 
 it for Ufe. You may cut a Piece off as you have Occafion, and, 
 either boil it or cut it in Rafhers, and broil it with poached Eggs,” 
 or boil a Piece, and it eats fine cold, and will fhiver like Durch: 
 Beef. After this Beef is done, you may do a thick Brifcuit of Beef 
 in the fame Pickle. Let it lay a Month, rubbing it every Day 
 with the Pickle, then boil it till ir is tender, hang it in a dry 
 Place, and it eats finely cold cut in Slices on a Plate. It isa 
 pretty Thing for a Side-difh, or for Supper. A Shoulder of Mut- 
 ton laid in this Pickle a Week, hung in Wood-{moke two or three 
 Days, and then boiled with Cabbage, is very good.’ 7: 
 9 
 
 
 
258 The Art of Cookery 
 
 eh 70 make Matton "Hams © eae 
 you muft take a Hind-Quarter of Mutton, cut it like a Ham, 
 = take one Ounce of Salt-petre, a Pound of coarfe Sugar, a’ Pound 
 of common Salt; mix them and rub your Ham, lay it ina hollow 
 Tray with the Skin downwards, bafte it every Day for a Fort- 
 fight, then roll it in Sawduft, and hang it in the Wood-fmoke a 
 Fortnight; then boil it, and hang it in a dry Place, and cut it out 
 in Rafhers. I¢ don’t eat well boiled, but eats finely broiled. 
 
 Jo wake Pork Hams. 
 
 OU moft take a fat Hind-Quarter of Pork, and cut off a fine 
 ‘© Ham. Take an Ounce of Salt-petre, a Pound of coarfe Sugar, 
 and a Pound of cornmon Salt ; mix all together, and rub it well. 
 Let it lye a Month in this Pickle, turning and bafting it every 
 Day, then hang'it in Wood-{moke as you do your Beef in a dry 
 Place, fo as no Heat comes to it; and if you keep them long, hang 
 them a Month or two ina damp Place, fo as they will be mouldy, 
 and it will make them cut fine and fhort. Never lay thefe Hams 
 in Water till you boil them, and then boil them in a Copper, if 
 you have one, or the biggeft Por you have. Put them in the 
 cold Water, and let them be four or five Hours before they boil. 
 Skim the Pot well and often, till it boils. If it is a very large 
 one, two Hours will boil it; ifa {mall one, an Hour and a Half 
 will do, provided it be a great while before the Water boils. Take 
 it up Half an Hour before Dinner, pull off the’ Skin, and.throw 
 Ratpings finely fifted all over. Hold a red-hot Fire-fhovel. over 
 jt, and when Dinner is ready take a.few Rafpings in a Sieve and 
 fift all over the Difh; then Jay in your Ham; and with your 
 Finger make’fine Figures round the Edge of the Difh, Be fure 
 to boil your Ham in as much Water as you can, and to: keep it 
 skimming all the Time till it boils... It muft be at leaft: four 
 Hours before it boils. Say wanes Wyte tontt Pita 
 This Pickles does finely for Tongues, afterwards to lye/imit a 
 Fortnight, and then hung in the Wood-f{imoke’a Fortnight, or to. 
 boil them out of the Pickle. ele cy nk i: 
 Yorkfbire is famous for Hams ; and the Reafon: is this : Their 
 Salt is much finer than ours in London, it is’ a large clear Salt, 
 and gives the Meat a fine Flavour. I ufed to have.it from Mald- 
 ing in Effex, and that Salt will make any Ham as fine as you can 
 defire. It is by much the beft Salt, for falting of Meat. A deep 
 hollow Wooden Tray is better than a Pan, becaufe the Pickle — 
 {wells beft about it. | | q 
 | When 
 
 
 
made Plain and Eafy. d : 259 
 
 When you broil any of thefe Hams. in Slices or Bacon, have 
 fome boiling Water ready, and let the Slices lay a Minute or two 
 in the Water; then broil them, it takes out the Salt, and makes 
 them eat finer. . . 
 
 n® To make Bacon, 
 
 "TAKE a Side of Pork, then take off all the infide Fat, lay it on 
 + a long Board or Dreffer, that the Blood may run away, rub it 
 well with good Salt on both Sides, let it lye thus a Week, then 
 take a Pint of Bay-falt, a Quarter of a Pound of Salt-petre, beat 
 them fine, two Pounds of coarfe Sugar, and a Quarter of a Peck of 
 common Salt. Lay your Pork in fomething that will hold the 
 Pickle, and rub it well with the above Ingredients. Lay the skinny 
 Side downwards, and bafte it every Day with the Pickle fora 
 Fortnight ; then hang it in Wood-Smoke as you do the Beef, and 
 afterwards hang it in adry Place, but not hot. You are to ob~ 
 ferve, that all Hams and Bacon fhould hang clear from every 
 Thing, and not againft a Wall. | 
 
 Obferve to wipe off all the old Salt before you put it into this 
 _ Pickle, and never keep Bacon nor Hams in a hor Kitchen, or in a 
 Room where the Sun comes, It makes them all rufty. - 
 
 Fo fave potted Birds, that begin to be bad. 
 
 } HAVE feen potted Birds which have come a great Way, often 
 
 {mell fo bad, that no Body.could bear the Smell for the Rank- 
 nefs of the Butter, and by managing them in the following Man- 
 ner, have made them as good as ever was eat, 
 
 Set a large Sauce-pan of clean Water on the Fire; when it boils, 
 take off the Butter of the Top, then take the Fowls out one by 
 one, throw them into that Sauce-pan of Water Half a Minute, 
 whip it out, and dry it in a clean Cloth infide and out 5 fo do all 
 till they are quite done. Scald the Pot clean, when the Birds are 
 quite cold ; teafon them with Mace, Pepper, and Salt to your 
 Mind, put them down clofe in the Pot, and pour clarified Butter 
 over them. 
 
 To pickle Mackrel, call’d, Caveach. 
 
 UT your Mackrel into round Pieces, and divide one into five 
 
 or fix Pieces: To fix large Mackrel, you may take one Ounce 
 
 of beater, Pepper, three large Nutmegs, a little Mace, and a Hand- 
 ful of Salt. Mix your Sale and beaten Spice together, then make 
 two or three Holes in each Piece, and thruft the Seafoning into 
 the Holes with your Finger, rub the Piece all over with the Sea- 
 ‘ L} foning, 
 
 f 
 
 
 
eo ¢ aS % eae ; — 
 260 is Lhe Art of Cookery,” 
 re BM RED SESE +4 ROE Sheobes dong bie Eade eee, 
 foning, fry them brown in Oil, and_let them ftand till they are 
 cold ; then put them into Vinegar, and cover them with Oil. They 
 
 will keep well covered a great while, and are delicious. © ~*~ 
 ‘ . . JOE AS 
 
 
 
 i ate ip Oh fica Rpg Kol? Stee aa ae ek ie 
 
 To pickle Ww alfiti te "peers 
 
 TAKE the largeft and cleareft you can get, pare, them as thir 
 
 ~ as you can, have a Tub of Spring-water ftand by you, and 
 throw them in as you dothem. Pur into the Water a Pound of Bay- 
 falt, let them lye in that Water twenty-four Hours, take them out 
 of the Water, then put them into a Stone Jar, and between every 
 Layer of Walnuts, Jay a Layer of Vine Leaves at the Bottom and 
 Top, and fill it up with cold Vinegar. Let them ftand all Nighr, 
 then pour that Vinegar from them into a Copper. or Bell-metal 
 Skillet, with a Pound of Bay-falt ; fet it on the Fire, let it boil, 
 then pour it hot on your Nuts, tie them over-with a Woolen Cloth, 
 and let them ftand a Week 5 then pour that Pickle away, rub your 
 
 ‘Nuts clean with a Piece of Flannel, then put them again in your 
 
 Jar, with Vine Leaves as above and boil frefh Vinegar. Put into - 
 
 “your Pot to every Gallon of Vinegar, a Nutmeg fliced, cut four 
 large Races of Ginger, a Quarter of an Ounce of Mace, the fame 
 
 of Cloves, a Quarter of an Ounce of whole Black Pepper, the like 
 of Ordingal Pepper ;. then pour your Vinegar boiling hot on your: 
 
 “Walnuts, and cover them with a Woolen Cloth. Let it ftand three 
 “or four Days, fo do two or three Times ; when cold, put in Half 
 a Pint of Muftard-feed, a large Stick of Horfe-raddifh fliced, tie 
 
 them down clofe with a Bladder, and then with a Leather. They 
 will be fit to eat in a Fortnight. ‘Take a large Onion, ftick the 
 
 ~ Cloves in, and Jay in the Middle of the Pot. If you do them for 
 
 keeping, don’t boil your Vinegar, but then they will not be fir to 
 eat under fix Months; and the next Year you may boil the Pickle 
 this Way: They will keep two or three Years good and firm. 
 
 To pickle Walnuts White. 
 
 | HP AKE the largeft Nuts you can get, juit before the Shell begins. 
 
 ‘to turn, pare them very thin tiil the White appears, and throw 
 them into Spring-water, with a Handful of Salt as you do die 
 duet 
 
made Plain and Easy. pps 
 
 Eet them ftand in that Water fix Hours, lay on them a thin Board 
 to keep them under the Water, then fet a Stew-pan'on a Charcoal 
 Fire, with clean Spring-water, take your Nuts out of the other 
 Water, and put them into the Stew-pan. Let them fimmer four or 
 five Minutes, but not boil; then have ready by you a Pan of 
 Spring-water, with a Handful of White Salt in it, ftir it with: 
 your Hand till the Salt is melted, thentake your Nuts out of the 
 Stew-pan with a Wooden Ladle, and put them into the cold Wa- 
 ter and Salt. Let them ftand a Quarter of an Hour, lay the Board 
 on them as before, if they are not kept under the Liquor they will 
 turn black, then lay them on a Cloth, and cover them with ano- 
 ther to dry ; then carefully wipethem with a foft Cloth, put them 
 into your Jar or Gla{fs, with fome Blades of Mace, and pe 
 fliced thin. Mix your Spice between your Nuts, and pour diftille 
 
 Vinegar over them ; firft let your Glafs be full of Nuts, pour 
 Mutton Pat over them, and tie a Bladder, and then a Leather. ’: 
 
 | To pickle Walnuts Black. 
 
 Y OU mutt take large full-grown Nuts at their full Growth, 
 
 - before they are hard, lay them in Sale and Water; let them 
 -lye two Days, then fhift them into frefh Waters let them lye two 
 Days longer, then fhift them again, and Jet them lye three Days; 
 then take them out of the Water, and put them into your Pick- 
 ling-pot. When the Pot 1s Half full, put in a large Onion ftuck 
 with Cloves. ‘lo a Hundred of Walnuts, put in Half a Pint of 
 Muftard-feed, a Quarter of an Ounce of Mace, Half an Ounce of 
 Black Pepper, Halt an Ounce of All-fpice, fix Bay-Leaves, and a 
 Stick of Horte-raddifh; then fill your Pot, and pour boiling 
 Vinegar over them. Cover them with a Plate, and when they are | 
 cold tiethem down with a Bladder and Leather, and they will be 
 fit to eat in two or three Months. The next Year, if any remains, 
 boil up your Vinegar again, and skim it; whencold, pour it over 
 your Walnuts. This is by much the beft Pickle for Ufe; there- 
 fore you may add more Vinegar to it, what Quantity you pleafe. 
 If you pickle a great many Walnuts, and eat them faft, make your 
 Pickle for a Hundred or two, the reft keep in a ftrong Brine of 
 Salt and Water boiled till it will bear an Egg, and as your Por 
 empties, fill them up with thofé in the Salt and Water. Take 
 care they are covered with Pickle. 
 
 In the fame Manner you may do a {maller Quantity; but if you 
 can get Rap Vinegar, ufe that inftead of Salt and Water. Do them 
 thus; put your Nuts into the Pot you intend to pickle them in, 
 throw in a good Handful of Salt, and fill the Por with Rap Vine- 
 
 Li] 2 gar. 
 
262 The Art of Cookery, 
 
 gar. : Cover it clofe, and let them ftand a Fortnight 5 then: pout’ 
 them out of the Pot, wipe it clean, and juft rub the Nuts with ai 
 coarfe Cloth, and then put them in the Jar with: the Picklevas 
 above. If you have the beft Sugar Vinegar of your own making, 
 you need not boil it the firft Year, but pour it on cold; and the! 
 next Year, if any remains, ‘boil it up again, skim it, put-frefh’ 
 Spice to it, and it will do again. ike SE bed shi 
 PUP x). goutl gp pickle Gerkins. re 
 "TAKE what Quantity of Cucumbers you think Gt and put them. 
 
 + inaStone Jar, then take as much Springewater as you think. 
 
 will cover them: To every Gallon of Water, put as much Salt as 
 will make it bear-an Egg; fet it onthe ire, and let it boil two or 
 
 three Minutes, then pour it onthe Cucumbers and cover them with * 
 
 a Woolen Cloth,, and over that a Pewter Difhs tie them down 
 
 clofe, and let them ftand twenty-four Hours, then take them out, 
 
 ep < JF 
 ‘Mise . 
 
 lay them in a Cloth, and another over therm to dry them. When — 
 
 they are pretty dry, wipe your Jar out with a dry Cloth, put your 
 Cucumbers in, and with them a little Dill and Fennel, a very 
 fal] Quantity. For the Pickle, to every three Quarts of Vinegar, 
 one Quart of Spring-water, till‘you think you have enough to 
 cover them put in alittle Bay-falr and a Jittle White Salt, but 
 not too much. To every Gallon of Pickle, put one Nutmeg cut in 
 Quarters, a Quarter of an Ounce of Cloves, a Quarter of an Ounce 
 of Mace, a Quarter of an Ounce of Whole Pepper, and a large 
 Race of Ginger fliced ; boil all thefe together in a Bell-metal or 
 Copper Pot, pour it boiling hot on your Cucumbers, and cover 
 them as before. Let them ftand two Days, then boil your Pickle 
 again, and pour it‘on as before, do fo a third Time ; when they are 
 cold cover them with a Bladder and then a Leather. Mind always 
 to keep your Pickles clofe cover’d, and never take them out with 
 
 any Thing but a Wooden Spoon, or one for the Purpofe. “This 
 
 Pickle will'do the next Year, only boiling it up again. 
 
 You are to obferve to put the Spice in the Jar with the Cucum- 
 
 bers, and only boil the Vinegar, Water and Salt, and pour over 
 them. The boiling of your Spice in all Pickles fpoils them, and 
 Jofes the fine Flavour of the Spice. peri vain: 
 To pickis large Cucumbers 77 Siices. 
 T‘AKE the large Cucumbers before they are too ripe, flice them 
 ty, the Ticknels of Crown-pieces in a Pewter Difh: To every 
 Dozen of Cucumbers: flice two large Onions thin, and fo on till 
 | : you 
 
 \ 
 
 ee 
 
made Plain and Eafy. 263 
 you have filled your Difh, with a Handful of Salt between every 
 Row ; then cover them with another Pewter Difh, and let them 
 ftand. twenty-four Hours, ‘then put them in a Cullender, and let 
 them drain very well; put them into a Jar, cover them over with 
 
 White Wine Vinegar, and let them ftand fotr Hours; pour the 
 — Vinegar from them into a Copper Sauce-pan, and boil it witha 
 little Salt; put to the Cucumbers a little Mace, a little whole Pep- 
 per, a large Race of Ginger fliced, and then pour the boiling 
 Vinegar on. Cover them clofe, and when they are cold, tie them 
 down. ‘They will be fit to eat in two or three Days. 
 
 s 
 
 ees To pitkle Afparagus. : ; 
 bin: the largeft Alparagus you can get, cut off the white 
 4... Ends, and walh the green Ends in Spring-water, then put 
 them in another clean Water,, and let them lye two or three Hours 
 in it then have a large broad Stew-pan. full of Spring- water; 
 with, a good, large. Handful. of Salt; fet it on the Fire and: when 
 it boils put in the Grafs, not tied up, but loofe, and not too many 
 at a Time, for fear you break the Heads. Juft fcald them, and no 
 more, take them out with a broad Skimmer, and lay them ona 
 Cloth to cool. Then for your Pickle: To a Gallon of Vinegar 
 put one Quart of Spring-water, and a Handful of Bay-falr 5 let 
 them boil, then put your Aiparagus in your Jar; to a Gallon of 
 Pickle, two Nutmegs, a Quarter of an Ounce of Mace, the fame 
 of whole white Pepper, and pour the Pickle hot over them. Co- 
 ‘ver them with a Linnen Cloth three or four Times double, let 
 them ftand a Week and boil the Pickle. Let them ftand a Week 
 longer, boilthe Pickle again, and pour it on hot as before. When 
 they are cold, cover them up clofe with a Bladder and Leather. 
 
 | : To pickle Peaches. 
 12 KE your Peaches when they are at their full Growth, juft 
 before they turn to be ripe; be fure they are not bruifed ; 
 then take Spring-water, as much as you think will cover them; 
 make it {alt enough to bear an Egg, with Bay and common Salt, 
 an equal Quantity each ; then put in your Peaches, and lay a 
 thin Board over them to keep them under the Water. Let them 
 ftand three Days, and then take them out and wipe them very 
 carefully with a fine foft Cloth, and Jay them in your Glafs or Jar, 
 then take as much White Wine Vinegar, as wil! fill your Glais or 
 Jar: To every Gallon put one Pint of the beft well made Muftard, 
 two or three Heads of Garlick, a good deal of Ginger fliced, Half 
 ain Ounce of Cloves, Mace, and Nutmeg ; mix your Pickle well 
 . together, 
 
 
 
264 The Art of Cookery, 
 together, and pour over your Peaches. Tie them clofe with a 
 Bladder and Leather, they wi!l be fit to eat intwo Months. . You 
 may with a fine Penknife cur them a-crols, take out the Stone, fill 
 them with made Muftard and Garlick, and Horfe-radifh, and 
 Ginger; tie them together.’ Mi sehen des fais 
 
 Min inties cab ok OSDICIEe, TAO. OGg.¢ ae i 
 M AKE a ftrong Pickle, with cold Spring-water and Bay-dale, 
 
 + {trong enough to bear an Egg, then put your Pods in, and 
 Jay a thin Board on them, to keep them under Water. Let them 
 ftand ten Days, then drain them in a Sieve,-and lay them on a 
 - Cloth to dry; then take White Wine Vinegar, as much as you 
 think will coverthem, boil it, and put your Pods in a Jar, with 
 Ginger, Mace, Cloves, and Famaica Pepper. Pour your Vinegar 
 boiling hot on, cover them with a coarfe Cloth, three or four 
 Times double, that the Steam may come through a little, and let 
 them ftand two Days. ‘Repeat this two or three Times ; when it 
 is cold, put in a Pint of Muftard-feed, and fome Horfe-raddith 5 
 cover it clofe. — C 3 ¢. ine tor Oe 
 
 “Jo pickle French Beans. 
 picKkLE your Beans as you do the Gerkins. « 
 
 To pickle Cauliflowers, | _ i 
 TAKE the largeft and fineft you can get, cut them in little 
 
 Pieces, or more properly pull them into little Pieces, pick 
 the {mall Leaves that grow in the Flowers clean from them; then 
 have a broad Stew-pan on the Fire with Spring-water, and when 
 it boils, put in your Flowers, with a good Handful of white Salt, 
 
 and juft let them boil. up very quick ; be fure you don’t let them 
 
 boil above one Minute;.then take them out with a broad Slice, 
 Jay them ona Cloth and cover them with another, and let them 
 lye till they are quite cold, ‘Then put them in your wide-mouth’d 
 Bottles, with two or three Blades of Macein each Bottle, anda 
 Nutmeg fliced thin ;. then fill up your Bottles with diftilled Vine-~ 
 gar, cover them over with Mutton Fat, over that a Bladder, and 
 then a Leather. . Let them ftand a Month before you open them. 
 If you find the Pickle tafte fweet, as may be it will, pour off the 
 Vinegar, and put frefh jn, the Spice will do again. In a Fort- 
 4 epaulets 
 
 
 
made Plain and Eafy. 265 
 night, they will be fit to eat. Obferve to throw them out of the 
 boiling Water into cold, and then dry them. «9... Hf 
 
 Sih Lo pickle Beat-Root. 
 
 E Ta Pot of Spring-water.on the Fire, when it boils, put in 
 ~ your Beats, and let them boil till they are tender, then peel 
 them with a Cloth, and Jay them in a Stone Jar; take three 
 ~ Quarts of Vinegar, two of Spring-water, and fo do till you, think 
 you have enough to cover your! Beats. Put your Vinegar, and Wa- 
 ter in a Pan, and Salr to your Tafte ; ftir it well ;together,.call’ 
 the Sale is all melted, then pour them on the Beats, and cover,.it 
 with a Bladder. Do not boil the Pickle... ire 
 
 To pickle White Plumbs. : fe). 
 AKE the large White Plumbs, and if they have Stalks, let 
 = them remain on; and do them as you do your Peaches. 
 
 To pickle Neétarines and Apricots. 
 
 ‘THEY are done the fame as the Peaches. All thefe ftrong 
 > 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 
 
 
 
a Nie, oe ee ae 7 — dy Shee ye Pa oe Tee TS 1) ee, ee a wee, “3 eee 
 2 3 ‘ 4 wes ‘ 7s ae > Aer 
 He A ip! ‘ wi ay ‘ 
 
 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 
 
PT Pe Ue oar AS ee at iris Pare, es ’ ’ 
 Lee a , Pe eee . 
 
 ct. pe aeaeaaet aed Pe i ae 
 
 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. 
 
 Te 
 
 
 

 
 Ris oe | ae: lige AMD Ca Aare AI I eS a oot sae 
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 Gly ie ule ay git d Pp * 5 aig, 
 
 4. i . a ws oe 4 t > ff} 
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 ts : as < % 
 
 Ay " 4 come 
 
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 oe Ve Bey tee. 
 pee peocnek? CitrenaY 4) eee 
 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. . 
 
 eas | 
 
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 FaiN | so 
 
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